AV Geeks Lunch 3-19

uh foreign [Music] my foreign foreign [Music] mr [Music] [Music] foreign thank you [Applause] is foreign foreign foreign important my [Applause] [Music] a [Music] since they were speaking in french i wasn't quite sure when the conversation was over um welcome everybody i'm skip alzheimer this is the av geeks lunchtime streaming show we started off with a french foreign language film uh the metro um i have a couple in that series which are all pretty great um i only took two years of french in high school and i don't remember anything so there you go anyways this is the av geeks lunchtime streaming show and we watched 16 millimeter films and so um yeah uh and i'm here uh we didn't get any storm at all um the outlaw of weatherman who i have often wear on my shirt uh greg fischel said i don't see what the big deal is about the storms in raleigh um i think orange county and chatham county which are near wake county where we are got some storms but we didn't get any so knock on wood i'm not disappointed um but uh let's watch another film about uh photographic slides made by indiana university [Music] photographic slides are useful instructional materials in black and white or color they are easy to make and easy to use in the classroom slides can be made of student activities microscopic objects pictorial material found in magazines or books scenic or historic spot and local points of interest let's see how a teacher made this slide of a spillway to help her visualize a unit on the community's water supply for outdoor colored pictures a daylight type film is used with each box there is a guide that shows the correct exposure settings for almost any condition the shutter speed and lens opening are read directly from the guide distance is the only other setting to be made the teacher could estimate the distance or use a tape measure but her camera has a range finder to make focusing easier when adjusting the rangefinder control this is what she sees one of the two images moves when it coincides with the other the lens is properly focused then she is ready to make an exposure the local photoshop will handle processing of this film later on in the classroom one of the children projects the slides as the teacher discusses them with the class pictures like this can be taken in normal room light by using fast films here a social studies teacher is making a picture in a printing plant he is using a type of film that gives a finished positive transparency in about three minutes after an exposure is made the tab is pulled and the film is allowed to develop in the camera in about two minutes he can remove the transparency it is complete except for hardening the emulsion which is accomplished by dipping the transparency in a chemical hardening solution this film has two advantages pictures can be taken in normal room light and processing is rapid in less than three minutes a transparency can be made that is ready to mount and show in the classroom a plastic mount like this is practical because it is unbreakable and the special shape eliminates the possibility of projecting the picture upside down other pictures in black and white or color can be taken indoors by using flash bulbs or electronic flash for lighting color pictures of class activities make an effective report to the parents for this you can use a 35 millimeter camera with an inexpensive flash attachment a plastic cover over the reflector serves as a protection in case the bulb should break to find the camera settings select the guide number for the film and bulb you are using at one fiftieth of a second the guide number is 110. to find the proper lens setting divide the guide number by the distance in feet for a distance of 10 feet the result would be 11 so the lens opening is set on 11. then line up the subject in the viewfinder and snap the picture another slide for your collection a pictorial record of class activities is a good way to show pupils accomplishments with flash photography you can also make records of bulletin boards or of class projects a very important source of material for slides is the never-ending supply of maps pictures and graphs in books and magazines these pictorial materials colorful readily available and interesting can inexpensively be converted into useful slides for teaching let's see how a copy is made of this magazine illustration you will need to add an inexpensive close-up attachment to your camera for this type of copywork make the camera settings according to the directions that come with the copying equipment a supplementary lens over the regular lens acts as a simple magnifying glass and permits you to make a close-up of the subject you can make copies quickly and conveniently with this equipment however the size of the pictorial material you can copy will be limited with a rigid copy stand and a more versatile camera you can make adjustments for copying originals of any size two reflector flood lamps can be used for illumination be sure to use an indoor type color film careful focusing assures sharp pictures an exposure meter used as recommended for copying will help you get consistently good exposures you can also use a photo data guide to give you the proper exposure settings similar guides will help you determine the correct lens setting when making extreme close-ups by using your equipment properly and by following instructions carefully you can make good slides if you need a transparency in a hurry copies can be made in a matter of minutes by using the process that makes a positive transparency in the camera daylight is an excellent light source for copying if you're making colored copies be sure to use daylight type film a tripod is a steady support for the camera while you make the exposure to protect slides that are used frequently bind them between two pieces of glass a slide binding tape holds the glass picture and mask together you can also use various types of commercial mounts that are available from your photo dealer often you can add interest to a slide presentation by making a tape recorded narration to accompany the showing good photographic techniques proper exposure sharp focus and interesting camera angles will make your slides more effective notice particularly in these pictures of a leather craft project the use of close-ups to emphasize details a good presentation of your slides is important be sure the room is adequately darkened the projector properly focused and the slides changed smoothly there are many kinds of good projectors you could use once you start a collection of slides for instructional purposes you will discover new and varied uses for your camera whether you use your camera to make pictures through a microscope or take a picture of a flower or make copies outdoors you will enjoy making and using slides every subject matter area offers a wide range of possibilities and you will find many uses for them in your classroom [Music] work [Music] so i remember being in the school of design at nc state and uh having to shoot slides for a presentation they had a copy stand and you would check out a camera from the cage and you'd get some uh some film some slide film set up the copy stand set your focus take picture get a and it was all from like books and magazines and you know take a picture take a picture and then there was uh i think we did a thing where we put together a portfolio of slides of our work so we would take our work and set in the copy stand so this all predates digital by a long shot and you know this is all what leads to powerpoint of course um and so this is you know out of visual materials that counts for uh what i have and i do have some slide projectors and some slides um not as much as i do a 16 millimeter film of course all right uh let's learn about how to cook meat eve wake up eve [Music] what is it i'm hungry oh here have an apple um i'm hungrier than that okay here try this what is it well it sure didn't grow on a tree what do i do with it cook it oh what's cook well first you have to build a fire eve what's fire well it might not have occurred exactly like that but it's a pretty sure bet that once man and woman discovered fire one of the first culinary achievements to follow was meat cookery however meat cooking does not necessarily make the meat tender juicy and easy to chew the quality of meat and the method of cooking are contributing factors now especially in beef which we'll be using for our demonstrations the tenderness of the cut is determined by the part of the animal from which the meat is taken the legs and shoulders receive the most exercise so these cuts will be less tender this is because exercise of muscle fiber reduces fat and produces connective tissue a tough elastic substance so the softening of the connective tissue is the major goal when cooking these cuts adding liquid covering and cooking at low temperatures accomplishes this and is called moist heat cooking the parts from the upper ribs and backbone are least exercised and have greater fat cover as well as interior fat called marbling this melts during cooking and keeps the meat moist and juicy therefore these cuts may be cooked uncovered by exposure to a dry heat source called dry heat cooking there are many techniques of dry heat cookery roasting is one it is used for large cuts of tender meat such as this rib roast preparation is simple season before or after roasting apply by rubbing onto the surface be aware that seasonings including salt penetrate less than one half inch and mostly end up in the drippings place the meat fat side up on a rack in a shallow pan the rack supports the roast out of melted fat and increases circulation of hot air around the meat since the degree of doneness is related to the internal temperature a meat thermometer is essential inserted into the roast so that the tip is in the center of the thickest muscle and does not touch fat or bone either of which give a false reading a meat thermometer gives much more reliable results than cookbook guides of minutes per pound place in a preheated oven 300 to 325 degrees is recommended when roasting you are working with the price cuts which are also going to be the most expensive allow sufficient time to achieve good results a low temperature causes less weight loss and produces meat that is juicier more uniformly done more tender and with better flavor than higher temperatures observe that the hot air has begun to melt the fat this keeps the meat moist spooning drippings over the roast has little advantage and waste energy just opening the oven door meat proteins begin to coagulate at 140 degrees internally this is the minimum temperature to which beef should be cooked however meat continues to cook after it is removed from the oven retained heat will raise the temperature 5 to 10 degrees so always remove a roast before the desired temperature is reached rare beef because it shrinks less will yield more servings per pound however personal preference may favor a medium or well done roast a standing time of 15 to 20 minutes allows the meat juices to set and the roast becomes easier to carve carve it by slicing across the muscle grain which allows for easier chewing in this case a horizontal carving position is more stable for a rib roast using the tip of the knife to release the meat along the rib bone for each slice the same cuts of beef which are suitable for dry heat roasting may be cut into steaks and oven boiled or grilled over charcoal both broiling and grilling are techniques of cooking by direct exposure to heat stakes for this method should be at least three-fourths to two inches thick we're going to broil a sirloin steak slash the fat to prevent curling place the meat on the rack of a broiler pan the holes allow fat to drain away from the meat the distance from the heat source depends upon the thickness of the steak thinner steaks should be placed closer to the heat and thicker ones farther to prevent an overdone exterior close the oven door on gas ovens but leave it a jar on electric ones to prevent steam from accumulating broil until the top of the meat is browned and cooked about halfway through salt tends to delay browning and causes unintentional overcooking so season each side after it is cooked then turn using tongs forks pierce the meat allowing juices to be lost of course browning is a guide to doneness but a quick check with a meat thermometer inserted horizontally will be even more reliable always remove the pan to a solid surface to prevent spills and burns color may be checked with a slash halfway through the meat a stick this size will require 30 to 40 minutes to broil use the same temperature guide as for roasts thick steaks are carved across the width of the steak after the bone is removed the same tinder cuts which are broiled should be pan broiled if less than one inch thick often the bone is removed to allow them to conform to the pan better these are rib steaks the best utensil to use is a heavy metal skillet or griddle which holds and distributes the heat evenly use no added liquid or grease and do not cover cook slowly over moderate heat excessive splattering indicates the temperature is too high little change in appearance means it's too low turn meat occasionally to ensure even cooking when curling occurs slash the fat drain away excess fat if it accumulates this requires care not to get burned or to spill grease which could ignite test doneness by making a slash to check the color of the cooked meat season as desired after cooking for comparable pieces of meat pan rolling takes about half the time of broiling frying is the correct terminology for meat cooked with added fat but since no liquid is added it is considered a dry heat technique when only a small amount of fat is used the method is called pan frying or sauteing this technique is used for thin tender cuts or cuts which have been tenderized we're using tenderized round steak cut into serving sized pieces removing connective tissue and fat for pan frying the meat is often coated with seasoned crumbs called breading dip the meat in a mixture of milk and beaten egg and then in breadcrumbs the coating becomes crisp in the heated oil but keeps the thin piece of meat moist and free from excessive shrinkage do not cover the pan during browning or the resulting steam will take away the crispness turn occasionally to ensure thorough cooking serve hot when food is totally immersed in fat it is called deep fat frying if an electric deep fat fryer is not available use a deep pan with the wire basket to fit and enough oil to cover the meat a deep fat thermometer is also essential animal fats such as lard and butter smoke at lower temperatures than do vegetable oils this is why vegetable oils are preferable for deep fat frying all fats and oils decompose and produce an unpleasant aroma and flavor if heated beyond their smoking points preheat the oil to the correct temperature 300 to 360 degrees depending on the type of meat the thermometer should not touch the bottom of the pan which would be hotter than the oil we're using tender beef and liver cut into cubes fry only enough meat to cover the bottom of the basket overloading lowers the temperature of the oil and the food becomes grease soaked lower the basket into the hot oil gradually to prevent splattering fry only until the meat is brown remove a portion to test for doneness beef cubes can be rare to well done liver should be browned throughout but still juicy when done lift the basket and drain well over the hot oil then transfer to paper towels to absorb the excess grease it's obvious that over half of a beef carcass is made up of the more exercised muscles each muscle which moves is wrapped in connective tissue these creamy white thread-like strands and the brisket and flank contain these long coarse muscle fibers there are two ways to overcome these problems in less tender cuts using moist heat cooking methods which add moisture during the cooking process or tenderizing the cuts before cooking tenderizing renders some cuts acceptable for dry heat cooking the most common tenderizing method is grinding or pounding with a mallet both of which break up connective tissue and soften coarse lean meat fiber grocery stores have machines which do this for you or you can marinate meat to flavor and tenderize it a marinade is a solution containing acid ingredients such as vinegar tomato juice or wine in which meat is soaked for a length of time or use commercially available powdered tenderizers which contain an enzyme derived from papaya fruit sprinkle on moistened meat pierce and let stand now whether or not you tenderize there are two kinds of moist heat cookery for less tender cuts cooking in a small amount of liquid and cooking in a large amount of liquid when using only a small amount of added liquid and thin cuts the process is called brazing and is done in a covered skillet on the range top the same technique is called pot roasting when using large cuts of meat and is done in a four quart deep pan called a dutch oven we'll demonstrate this technique with the chuck arm pot roast first brown the meat in a small amount of heated fat browning develops flavor and eye appeal do not rush this brownie use a medium temperature a slow brown stays on the meat better than a quick brown remove meat from the pan and pour off the excess grease now the drippings and coagulated meat juices should be softened with about a cup of liquid compatible to the meat water wine or meat stock scrape up the drippings over high heat with a wooden spoon this process is called deglazing a pan season the meat and return it to the cooking utensil cover with a tight lid and cook at a low temperature until tender this may be simmered on top of the range or in a 325 degree oven add vegetables at least one half hour before the roast is done minutes per pound guides are especially useful in moist heat cooking when done meat and vegetables should be fork tender a method appropriate for stews soups and corned beef brisket is cooking in a large amount of liquid this means that the meat is entirely covered by liquid shank cut with beans corned beef brisket with cabbage and stew are prepared with this method we're demonstrating beef stew browning is optional depending upon the meat used if the beef cubes are coated with seasoned flour called dredging they must be browned before cooking then add just enough liquid to cover the meat a large amount of liquid in this cooking method dilutes the flavor of the meat so this is a good opportunity to create exciting flavor interest with spices and herbs simmer until done two and a half to three hours and add vegetables at least one half hour before the meat is tender that just about covers dry and moist heat cooking methods of course any of these techniques can be applied to meats other than beef however meat cookery is not complete without considering gravy and sauce making meats are a good source of b vitamins which are water soluble don't let these vitamins which are dissolved in cooking liquids go to waste use them in gravies and sauces if you want to thicken the liquid from stew remove the meat and vegetables make a smooth paste of equal parts cool water and cornstarch add to the meat liquid gradually and stir to blend well cook gently until thick then add the meat and vegetables and serve now to prepare gravy for a roast while the meat is standing drain the drippings including the coagulated meat juices always use the drippings from meat but remove excess fat fat rises to the top so a skimmer aids in separating it measure equal parts fat and flour heat till bubbly and cook two or three minutes until the raw flour taste is gone then add the drippings and extra liquid and cook until the mixture thickens be sure to taste and season accordingly the ratio of flour to liquid for a gravy is two tablespoons flour to one and a half cups liquid well then that does cover it very funny well that's me cookery it's a little more complicated now than when the first man and woman cooked wild meat over the first fire but it's well worth the effort here try some of this too adam never had it so good oh i don't know about that they're trying so hard trying so hard uh the best joke that uh came up was um i can't remember her i can't remember her name linda on facebook uh during the adam and eve sequence said uh adam said to eve got any spare ribs that's a that's a bible school joke i've ever heard one um vacation bible school joke uh anyways yeah so that was shown in homec um and maybe shown in other situations uh like for people that were in uh learning how to cook uh for restaurants um in community colleges or trade schools um now let's look at lopsided land so [Music] hahaha [Music] right left right left right left right left so [Music] so so [Music] thank you [Music] so [Music] um [Music] [Music] [Music] big fan of the series um exactly britannica uh played with some recreational drugs i think at some point hired some younger filmmakers for those late 60s uh series magic moments um the let's go um let's play uh et cetera and lopside land brilliant film um i had a good soundtrack too um i think you could show that to adults and they'd equally appreciate it like i just did uh all right uh time to watch something that i uh put up on the on the telecity that i have not seen um this one looks like it is from a transactional analysis group it's called the failing marriage so it's going to be a lot of looking at body cues and how people treat each other um and it's from the 70s so here we go the family marriage all the [Music] it's over she's not coming back i don't care what happens here [Applause] [Music] well i'm working to pay for it oh that's that's really fine yeah he gets it and she doesn't what logic i can't believe that i really can't don't you want to talk logic to me honey i'll talk whatever i please i don't think you would understand it anyway you were so beyond that yeah you are really beyond anything you're beyond discussing anything insanely with you and you have the discussion the discussion's over and she you and your sister are both gonna stay in a hotel my dear husband yeah you just tried throwing me out of this house you just try it i dare you jeff i dare you well i'm telling you she doesn't come back you want to spend your time with your sister i don't care but you don't spend it here try to be a little more civil and i don't buy another drop of hershey's not a lush oh yeah she's as lushy as you can under her mouth two and three martinis oh yeah yeah yeah i would say that is verging on alcoholism i don't care what you say i don't buy her he needs you yeah why i really because it's your goddamn sister that's why blame everything on her you just like well everything's her goddamn fault anymore oh it is not that it's ridiculous oh she stays out she does not she stays here i mean if you bring her here tomorrow i put your finger at me you want me to smash you stop it i'll smash you i'm telling you this is incredible i don't believe you aren't doing this for your sister like a million other couples this year charlie and caroline's marriage will end in divorce just about half only 55 out of 100 marriages taking place today will survive why do marriages fail there are no pat answers but let's look at a marriage that is failing this one and see if we can get a picture of the forces that can tear couples apart caroline and charlie are caught in a power struggle the original issue has been forgotten because each is more interested in winning the struggle than in solving the problem the purpose of a power struggle is to stay in control and in order to get control each resorts to attack and counter attack the usual maneuvers of a power struggle anger and hostility have taken the place of affection and caring but anger is a natural response to frustration and frustration is a normal part of life anger can be constructive when it is channeled into problem solving but what is happening here with caroline and charlie is that the anger is destroying the marriage let's look at some of the scene again and see how their anger becomes destructive this is caroline's opening it produces resentment and more anger well i have news for you i don't think it's done i don't think it's settled and i want to discuss this i want to discuss insanely for a change without you flying off the handle all the time instead of trying to solve the problem she is more interested in hurting in getting even she may feel better for a while because she's getting things off her chest but her words will have a scarring effect that will be felt for a long time i don't buy another drop for her it is not a lot oh yeah [Music] charlie's drinking has nothing to do with the decision about nikki bringing it up now makes getting back to the original issue even harder more and more irrelevant issues are being dragged in they are arguing about so many different things now the system is overloaded i call this kitchen sinking because everything gets thrown into the argument but the kitchen sink what would it be this remark is sarcasm it produces resentment and more anger he's gotta have all the stereo equipment he wants he's gotta have whatever his little heart desires charlie and caroline are caught up in a power struggle the original issue is forgotten because each is more interested in winning than in solving the problem they use tactics like character assassination humiliation sarcasm generalizing the criticism and so on the end result is anger and when anger is used in an attacking way such as here it becomes enormously destructive why can't charlie and caroline resolve their problems constructively like so many others the answer to that question lies in the fact that there is a hidden defect in how these two people communicate the power struggle is only a symptom not the cause the real cause for this failing marriage is a subtle defect in communication to find this basic flaw let's go back to the very beginning of the argument when caroline first brings up the issue about nikki let's see how charlie and caroline communicate do you think it's a picnic tomorrow i have to take the kids to the dentist and i can't go and she's due to come out she's due to come out tomorrow and i'd rather sh you know that one of us got her then she would have to take a cab i mean that's an expense too you know and take her away bring it home we gotta talk about this well i thought we agreed that it was all right we agreed that it was all right for a while okay she's been here things are getting bad in this house and i'm not bringing her back okay what am i supposed to do i can't i can't just you know the camera listen i just can't have her go on the street now i've got to bring her just for a while and we said we'd give it a chance i don't stay two weeks as a chance it was just for a while the last time and the time before that no well what would you like me to do would you like to put her up in a hotel that's an idea you'd want to i don't really think she can take that child now look you know what the doctor don't think she should take that i'm going to tell you something i don't know that i can take her coming back here okay thank you for letting me finish well you finish now thank you you may i just point something one little thing out to you you point one little each time she has been here okay just shut up a minute just let me finish something once wait don't tell me to shut up you please be quiet then don't tell me to shut up all right you want to discuss this we're going to discuss it but don't you tell me to shut up shut up you pick your sister up and you take her wherever you want but she's not coming back in this house so there now shut up okay now are you ready to talk decent without this you shut up you have out shouted me every time i've tried to bring this up you've not let me finish one honey i had heard her i had her here twice okay are we supposed to take care of this girl the rest of her life when is she going to start taking care of herself the problem about nikki is only a trigger to bring out the conflicts that lie beneath the surface how can we find out what the true issues are their body language how they use objects what they say and do all these can be a clue to what is really happening for instance let's look at the couple just before the issue of nikki is brought up charlie's not really reading the magazine he's using it as a barrier there are other issues here besides nikki but no one is talking about them let's go a little further it looks as though caroline feels dominated by charlie you have out shouted me every time i have tried to bring this stuff you've not let me finish one but at the same time caroline feels dominated by charlie charlie also feels dominated don't tell me to shut up all right you want to discuss this we're going to discuss it but don't you tell me to shut up shut up the struggle to avoid being dominated has a lot to do with charlie's barriers they seem to be a way of saying you can't make me and there's another important issue to charlie losing control here in a very revealing moment charlie shows just how much losing control frightens him i have heard her i have her here twice he has only mispronounced his words a simple thing but his overreaction tells us that under that facade he has a great fear of losing control i have heard her i have her here twice dominating submitting losing control these are some of the things that charlie and caroline can't talk about directly and the list gets longer one more most important issue becomes obvious at the very beginning of the argument let's look at the replay charlie i have to take the kids to the dentist and i can't go and she's dude caroline has waited until the last moment to bring up the issue about nikki and look how casually she brings it up then when charlie refuses to go along caroline gets very upset and protests we gotta talk about this well i thought we agreed that it was all right we agreed that it was all right for a while okay she's been here things are getting bad in this house and i'm not bringing her back okay what am i supposed to do i can't this is a pattern we'll see more of it soon caroline understates her request charlie refuses she's been here things are getting bad in this house and i'm not bringing her back caroline protests nacho what am i supposed to do look at the body language at the instant of protest charlie's hands show his ever-present barriers caroline's hand-on-chest martyr gesture shows her protest it's that martyr way she protests let's go a little further it was just for a while the last time and the time before that no well what would you like me to do would you like to put her up in a hotel that's an idea you'd want her to i don't really think she can take that charlie here is almost that same request refusal protest pattern again only this time it has an unexpected twist let's watch it again caroline offers a solution well what would you like me to do would you like to put her up in a hotel charlie accepts the solution that's an idea caroline rejects her own solution i don't really think she can take that charlie caroline offered a suggestion she expected charlie to refuse if he refused she would protest and the request refusal per test pattern would have been repeated what happened was that charlie didn't refuse and because the pattern is more important than the issue caroline was forced to reject her own suggestion she was outmaneuvered she couldn't protest her own solution is caroline setting herself up to be refused if so why at this point we can only guess but that request refusal protest pattern does give us a clue it could be that caroline is using a ploy the purpose of the ploy is to place blame and avoid guilt the name of the ploy is look how hard i tried here's how it operates caroline secretly doesn't want nikki to move in but since nikki's her sister she can't say no without feeling guilty but if charlie says no then he takes the blame caroline protests and when she does she feels self-righteous and that's where the martyr part comes in because when she finishes protesting she can say to herself look how hard i try there is the defect manipulation has taken the place of true communication instead of being able to talk freely about how they feel they avoid and manipulate charlie with his barriers caroline with her ploys each throws his conflict on the other while at the same time each trying to avoid getting caught in the other's conflict what is the outcome of a power struggle and a communication defect a relationship in which caroline and charlie find themselves living in two different worlds i'm tired of you well i'm tired of yelling too and i'm tired of your sister [Music] very beginning it's been nope nope nope nope nope all the way down the line don't talk to me don't bother me about that we've kept her i have picked her up before now [Music] from you all right how dare you say that to me oh dear i say that how dare you understanding you don't know the meaning of the word instead of loving and caring for each other they find themselves very separate and very much alone and what happens when charlie openly asked caroline for understanding in an extraordinary revealing moment caroline shows where she stands when it comes to charlie's need for love and caring how about a little understanding from you all right how dare you say that to me oh dear i say that how dare you understanding you don't know the meaning of the word once they have reached that point agreement is impossible and the battle becomes inevitable a successful marriage takes awareness sensitivity and a lot of courage really important issues can't be avoided for long because like old ghosts if they're not faced they keep popping up when they're least expected getting in the way of things that really need to be dealt with it's rough when mom and dad get a divorce um it's interesting somebody pointed out i think thomas pointed out on facebook saying like why are you guys listening to the realtor um wonderful film uh and there's there's a bunch in that series i don't i don't think i have others but uh i've heard about them and um i've seen some at film conferences i've attended where it was these kind of marriage counseling types of things and uh you know there's a 70s tweak to it um but uh it's entertaining because you know it's it's not real um and they're just letting each other have it i mean if it if it was if i was there in person it was real people would be incredibly awkward but here you go um thanks everybody for tuning in today uh let's see uh happy birthday uh new radios old radios 90. um i'm assuming you were born in 1990 because that's what some people do so um happy 31st birthday is that right um you can buy us coffee if you like what you saw today even if you didn't like it and it kind of piqued your interest a little bit that's a way to reward us or punish us um you can hit like subscribe you know the thumbs up somehow that adds up for something important i don't know what or why but um maybe it will guarantee my entry into heaven uh or uh hell uh and uh you can go to avgeeks.com and see other stuff that we have online and buy dvds etc um everybody have a good weekend um we dodged a bullet with the weather it's actually snowing about an hour from here um weather man north carolina it's crazy uh but yeah we'll be back on monday uh everybody have a good weekend and relax and you know do it take care of yourself as always um please rewind and love each other and i don't know if you guys remember but this is actually a peace sign not a mercedes logo but a peace sign that some board high school or middle school student did when they were working in the library so think about that today uh otherwise everybody take care and we'll see you soon bye three eight seven six five four three eight seven six five four three eight seven six five four three eight seven six five four three eight seven six five four three eight seven six five four three seven six five four three