you said something to me a while back and this kind of touches on again the professionalism and the cooking when you made me that pasta you made a fresh from scratch you said something about i want to i like what i like to touch i like to touch my food so i spent a lot of time working for people and then when i finally got to do it for myself i just wanted to make sure that that family tradition stayed alive kind of you were talking about about how you you were trying to bring some of your customers and elevate them to a level that maybe they're not act as what it was kind of happen and you know this is just kind of what happens as we make our pasta i my goal is to make people care about that sure you know is there there is great product out there you know that there is the difference is i'm an independent restaurant my name is on it i take complete my standards are just off the wall crazy about that i like when i say touch the plates i like to see the plates elect to make i made that food there's nothing better then someone come in and go on like that the last caller is a common saying he enjoys what we did and chances are he'll tell everybody and i  were once yet my son's favorite restaurant cafe be on by the way when you said it about a month ago like i was like because i've been there with a major really good place in and very so if you if you say you got to go to the city and you don't really want to go into the city just want to eat on like eighteenth street eat the wife say she's been to the city now can we go hall that's your place that's right near there so i mean if we park in the back and it's awesome yeah the accent the other yeah go ahead the other thing is i have my wife and i that started my passion for all that we cook  there's no instant there's no cancer it's in my house there's no encore dinners none of that yet a matter of fact when people go out you know suggestion to be sure we go here there and people always want to come to my house and i you know like i cook every we cook every night goo except what i'm doing if i'm you know i set up an onion for a super or salad or something i just that's all like that's all i'm thinking about and i think that's exactly what we're talking about here when you take that kind of personal passion jo jo you talked about being in your kitchen making bread at  work it's it's their p i mean we the hardest thing anyone will ever do is open a restaurant we've done it on very very tight budgets very small start up  has l taco rio and he is coming up with eat in downtown hammond right let's do it let's start something here ray every time we have one of these guys in here they've got to give us a recipe for they were not a bad idea you know what i mean i do have a  doing with this cooking classes in all my cooking classes and actually real quick if i can say restaurant that nat our website has all my cooking classes on it all the extra stuff that we do because we are far more than a  fifty to two hundred people from our community less fortunate marriage whatever the proper orders and we give them a cook meal tablecloths our restaurant real plates and we're also doing autism dinner and we've done a couple of them where you sit down with the chef it's a fundraiser all the funds go to autism so we do a couple of things and try to bring back next year aspect so oh and you and your open by we just just for kicks and giggles you guys will have seven days and days seven days you know we open for lunch at eleven and we close it to get our prep gone because we make most of our stuff in the open back up at four and we go to nine o'clock and on the weekends till ten and we have the outdoor patio that we just put into so we have extra seating for you folks so so so  recipe recipe ok fresh pasta we can do that right right here ok now when i bring people into my kitchen and they do stacia's which is or they're just working in their training i teach them the while method i rose from worthwhile method flower out everybody but look at all around the table and they will hold little incorporate the flower real slow until it's you could buy or get together and need it and you need it and you need it and then my until your arm hurts the well method yes then what do you do or your kitchen aid well at that point you have to decide what kind of pasta you're going to make you would wrap it let it rest because you work the gluten in f lour you have to let that relax a little bit and then you just have to pick out which pasta you want to make  figure out where your middle the middle is going to be and the put your ball a little blue ball of felling one other it's me cheese whatever it is fold fold over it wash it wash fold it over to gather you've got to get the air out because the air in the boiling water five hundred who's next time i'm not sure we'll talk a couple weeks we'll be back in a couple of weeks we'll bring somebody else and got a couple couple people online one last thing out of joke all a restaurant in chicago that a region guy can take his wife  do it for me this segment of general reason has been brought to you by united federal credit union griffith home of the fast track auto loan equal opportunity lend