Stephen Colbert

Here's Claire.

Here's Claire.

Here's Claire.

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I would say often. Well, I'm experimenting.

I would say often. Well, I'm experimenting.

I would say often. Well, I'm experimenting.

It's been too long.

It's been too long.

It's been too long.

I will tell you, it's it's relaxing for me. That's that's what I want to do on a Saturday afternoon. If I've if I've got a moment and I've got it to myself, especially if there's a farmer's market in town or something like that, I want to go get a. pork belly and just start marinating that or start, you know, you know what? I've got some brioche. I've got eggs.

I will tell you, it's it's relaxing for me. That's that's what I want to do on a Saturday afternoon. If I've if I've got a moment and I've got it to myself, especially if there's a farmer's market in town or something like that, I want to go get a. pork belly and just start marinating that or start, you know, you know what? I've got some brioche. I've got eggs.

I will tell you, it's it's relaxing for me. That's that's what I want to do on a Saturday afternoon. If I've if I've got a moment and I've got it to myself, especially if there's a farmer's market in town or something like that, I want to go get a. pork belly and just start marinating that or start, you know, you know what? I've got some brioche. I've got eggs.

I've never done an almond bread pudding before. Let's try that with me with the crispy top. Ooh, I'll make a cartouche on the top and sort of steam it in a bain-marie first and I'll take it off. And ooh, what about a bourbon caramel? So like I get and I don't what drives me crazy sometimes is that then I don't eat it.

I've never done an almond bread pudding before. Let's try that with me with the crispy top. Ooh, I'll make a cartouche on the top and sort of steam it in a bain-marie first and I'll take it off. And ooh, what about a bourbon caramel? So like I get and I don't what drives me crazy sometimes is that then I don't eat it.

I've never done an almond bread pudding before. Let's try that with me with the crispy top. Ooh, I'll make a cartouche on the top and sort of steam it in a bain-marie first and I'll take it off. And ooh, what about a bourbon caramel? So like I get and I don't what drives me crazy sometimes is that then I don't eat it.

Right. I love process. I love one thing becoming another thing. Well, it's kind of like doing the show. You get there in the morning and there's, I don't know, maybe nine stories that are generally dominating the conversation over the last 24 hours. We have good pitches on six of them and three of them then dominate the monologue because we've boiled it all down.

Right. I love process. I love one thing becoming another thing. Well, it's kind of like doing the show. You get there in the morning and there's, I don't know, maybe nine stories that are generally dominating the conversation over the last 24 hours. We have good pitches on six of them and three of them then dominate the monologue because we've boiled it all down.