[speaker001:] so eating out what are you interested in in restaurants
[speaker002:] right um we eat out quite a bit it's just my husband and I at home now so
[speaker001:] oh uh once a week twice a week
[speaker002:] oh at least once a week we're we're retired now when we working out we ate out more than that
[speaker001:] yeah I understand
[speaker002:] uh
[speaker001:] uh but we both work and we have a daughter and we normally manage to eat out once a week anyway
[speaker002:] uh-huh well what type of restaurant do you like Richard
[speaker001:] uh really I'm kind of open on food I'm what you might call a culinary adventurer I'll I'll try anything once
[speaker002:] right
[speaker001:] been on a real barbecue kick lately
[speaker002:] oh have you we like Chinese we eat a lot of Chinese food
[speaker001:] yeah  excuse me uh yeah we usually have Chinese once a month
[speaker002:] uh-huh what do you look for in a restaurant
[speaker001:] uh I hate franchised restaurants
[speaker002:] you what you
[speaker001:] I despise franchised restaurants I I
[speaker002:] oh I
[speaker001:] always prefer to go to something that seems more family run uh
[speaker002:] right
[speaker001:] some place where you seem to have the attitude like you're going into their home for dinner almost
[speaker002:] I know what you mean I like some ambience and I like good food I don't like fast food hamburgers and all of that
[speaker001:] I don't but I don't like something fake or put on either uh
[speaker002:] uh-huh
[speaker001:] you know if I could have the the good small restaurant or a good large restaurant I'd go to the good small restaurant
[speaker002:] uh-huh
[speaker001:] and I don't know why that is I think it's probably due to pricing often
[speaker002:] right uh-huh I don't care to go to a place just for the price of it huh
[speaker001:] well yeah yeah
[speaker002:] I mean it's uh continental French restaurant or something really
[speaker001:] yeah
[speaker002:] with high prices and seven courses isn't what I usually look for
[speaker001:] it is what you usually look oh isn't isn't
[speaker002:] it isn't no that isn't what I look for
[speaker001:] uh I try to get my money's worth
[speaker002:] right
[speaker001:] and uh not just that I try to well that's a big part of it I try to get my money's worth
[speaker002:] uh-huh
[speaker001:] you know and not just in quantity you know but but quality and and flavor and and texture and care
[speaker002:] presentation and
[speaker001:] well presentation's not always all of it either it's it's important
[speaker002:] well like we we've been eating some in a restaurant that that just changed hands recently and we're trying to give them a little patronage but
[speaker001:] but
[speaker002:] Sunday we went there and I had a pretty good meal of grilled pork chops and a baked apple and potatoes
[speaker001:] um-hum
[speaker002:] but I said if they would just add a little bit of cranberry sauce or something like that
[speaker001:] yeah yeah something a little extra
[speaker002:] yeah that's what I mean by right uh-huh
[speaker001:] and just for color if nothing else
[speaker002:] it would mean a lot to the looks of the plate
[speaker001:] yeah yeah what I miss up here is I'm originally a Texan and I'm miss home cooked Mexican yeah yeah home cooked Tex-Mex uh Mexican restaurants where
[speaker002:] Tex-Mex Tex-Mex
[speaker001:] it's not owned by an Anglo or a corporation
[speaker002:] right I know uh
[speaker001:] and
[speaker002:] we have a daughter in Texas and one in New Mexico and we've really gotten to like we like the real Mexican food better than the Tex-Mex
[speaker001:] yeah well there's real Mexican food and there's real Tex-Mex Mexican you know by third or fourth generation Americans
[speaker002:] right
[speaker001:] of the Hispanic heritage
[speaker002:] it's all pretty good isn't it
[speaker001:] oh yes and and there's big differences of course and
[speaker002:] uh-huh
[speaker001:] of course when you talk about Mexican cuisine you that's kind of like talking about American food or or a Chinese food because its regional too
[speaker002:] right uh-huh that's true
[speaker001:] you know
[speaker002:] I'm originally from Maine so we like seafood too and that's something we don't get here and we're in the mountains in Virginia
[speaker001:] ah
[speaker002:] and most of the seafood's frozen
[speaker001:] ah yeah that's the way it is here in Colorado also no fresh or almost no fresh seafood
[speaker002:] right
[speaker001:] and  in Texas we got it from the Gulf
[speaker002:] uh-huh true lots of shrimp
[speaker001:] and yeah here a couple years ago my wife and I went to Seattle on vacation and I think everything except breakfast was seafood for almost a week and it was
[speaker002:] I know it
[speaker001:] I was like a man starving at every meal
[speaker002:] I know the feeling we do the same thing my son-in-law is a Texan and when he goes to Maine he eats lobster I guess at least twice a day all the time he's up there
[speaker001:] ha it's a lot cheaper there isn't it lobster
[speaker002:] oh yes yeah it's like
[speaker001:] it's like shrimp on the Gulf
[speaker002:] two ninety eight a pound for a pound lobster
[speaker001:] two ninety eight a pound
[speaker002:] yeah
[speaker001:] that's as cheap as steaks some places
[speaker002:] oh yeah or cheaper right yeah a lot of the restaurants you can get
[speaker001:] I mean in a grocery store yeah
[speaker002:] two pound two one pound lobsters for like ten ninety nine
[speaker001:] oh my gosh I've got to go to Maine then I you may have sold a trip for some time
[speaker002:] yeah it's a good place to go
[speaker001:] uh it sounds wonderful uh so
[speaker002:] lots of little restaurants too with home cooked food that up there
[speaker001:] that sound good I
[speaker002:] yeah
[speaker001:] down in the Gulf I've eaten a bunch of those little oh seafood shacks we've called them
[speaker002:] right uh-huh
[speaker001:] and uh it's just it so much different than to eat something that's been frozen
[speaker002:] uh-huh
[speaker001:] you know
[speaker002:] we went to Galveston
[speaker001:] shrimp straight out of the bay bay
[speaker002:] we were in Galveston last year after right after well the first of this year actually
[speaker001:] hm
[speaker002:] and uh ate in a restaurant and they claimed to have the best shrimp on the Gulf Coast
[speaker001:] was it true
[speaker002:] no it wasn't on the way across Louisiana we pulled off we saw a billboard and just pulled off taking a chance on a place and they had it was a small restaurant just kind of out of the way and they were set up with two buffets one for their regular Sunday chicken and roast beef and vegetables and everything and then one complete seafood buffet
[speaker001:] um
[speaker002:] that was the best shrimp I have ever had in my life they had shrimp fixed probably six different ways
[speaker001:] ah yes the cajuns
[speaker002:] uh-huh right it was wonderful
[speaker001:] they can they can do things to shrimp that that no one else can so have you eaten crawfish yet
[speaker002:] uh-huh uh I tried it but I didn't care for it not there but at my brothers I tried it
[speaker001:] oh as with anything it's preparation
[speaker002:] that's probably true it I wasn't hungry it wasn't a meal we just he went down and bought some at a local place that steams them just so we'd try them
[speaker001:] uh uh-huh it there's all kinds
[speaker002:] probably needed some cold beer with it and
[speaker001:] so you do eat out a lot
[speaker002:] quite a bit
[speaker001:] uh one of our other real problems with going out to eat Sunday morning brunches
[speaker002:] oh
[speaker001:] you know Sunday brunch all all you can eat brunches
[speaker002:] right we used to do that once in a while but we don't anymore
[speaker001:] uh we still find it fun
[speaker002:] uh-huh it's fun but it's just so much food hate to come away feeling uncomfortable
[speaker001:] but well am I work in machine shop and do a lot of physical labor
[speaker002:] do you well that makes a difference
[speaker001:] and so
[speaker002:] where do you go to brunches like hotels or restaurants there
[speaker001:] uh yeah uh actually one of our one of our favorites is a chain Shoney's
[speaker002:] oh yeah uh-huh
[speaker001:] and in spite of the
[speaker002:] we eat at Shoney's
[speaker001:] and in spite of the fact I've spoken so badly about chains chain restaurants uh  we uh do like Shoney's pretty well but then there's a place up the pass up in the mountains that we pretty reliably like to go to on some Sunday mornings drive drive up to I think it's about eight thousand foot elevation and
[speaker002:] oh
[speaker001:] and and drive through Woodland Park and go for a short drive in the mountains and have breakfast and
[speaker002:] uh-huh that sounds nice
[speaker001:] it it it's the way to spend a a nice Sunday morning
[speaker002:] right I imagine it is
[speaker001:] I think it's as much the the trip to the mountains as it is the breakfast brunch you know and it's not that far it's thirty miles
[speaker002:] uh uh-huh where out of which direction from out of which direction from there west uh-huh
[speaker001:] the Colorado Springs what west west out of Colorado
[speaker002:] yeah