Stephen Colbert

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.

We've taken – that's why I like the show Chopped because they take – You have these baskets at the beginning of the show where there's like – you have octopus and licorice and you have smoked salt. Here, make an entree or whatever. That's what doing the show is like. And kind of you have to love process to do a show on a daily basis. And that's related to – food for me.

We've taken – that's why I like the show Chopped because they take – You have these baskets at the beginning of the show where there's like – you have octopus and licorice and you have smoked salt. Here, make an entree or whatever. That's what doing the show is like. And kind of you have to love process to do a show on a daily basis. And that's related to – food for me.

We've taken – that's why I like the show Chopped because they take – You have these baskets at the beginning of the show where there's like – you have octopus and licorice and you have smoked salt. Here, make an entree or whatever. That's what doing the show is like. And kind of you have to love process to do a show on a daily basis. And that's related to – food for me.

One thing becomes another thing with a little care, a little love, and a little imagination. And I find it incredibly smoothing. Smoothing. It's also smoothing. It's also bloating. But it's also incredibly soothing to me. And then I'll just try to go give the food away.

One thing becomes another thing with a little care, a little love, and a little imagination. And I find it incredibly smoothing. Smoothing. It's also smoothing. It's also bloating. But it's also incredibly soothing to me. And then I'll just try to go give the food away.

One thing becomes another thing with a little care, a little love, and a little imagination. And I find it incredibly smoothing. Smoothing. It's also smoothing. It's also bloating. But it's also incredibly soothing to me. And then I'll just try to go give the food away.

I would say often. Well, I'm experimenting. I'm imagining what it's going to be like. Sometimes it doesn't work. Things don't always work out, Terry.

I would say often. Well, I'm experimenting. I'm imagining what it's going to be like. Sometimes it doesn't work. Things don't always work out, Terry.

I would say often. Well, I'm experimenting. I'm imagining what it's going to be like. Sometimes it doesn't work. Things don't always work out, Terry.

Yeah.

Yeah.

Yeah.

Sure. Iceberg.

Sure. Iceberg.

Sure. Iceberg.

Yes. When I was a kid, my, you know, again, 11 kids and also Catholic, so, you know, no meat on Fridays. We had so many Mrs. Paul's or like Gorton's fish sticks. I think it was Mrs. Paul's fish sticks growing up. And my mother, her idea of making you fancy. And I'm sure she saw this too.

Yes. When I was a kid, my, you know, again, 11 kids and also Catholic, so, you know, no meat on Fridays. We had so many Mrs. Paul's or like Gorton's fish sticks. I think it was Mrs. Paul's fish sticks growing up. And my mother, her idea of making you fancy. And I'm sure she saw this too.

Yes. When I was a kid, my, you know, again, 11 kids and also Catholic, so, you know, no meat on Fridays. We had so many Mrs. Paul's or like Gorton's fish sticks. I think it was Mrs. Paul's fish sticks growing up. And my mother, her idea of making you fancy. And I'm sure she saw this too.

the serving suggestion on like on the back of the package with some partnership with Campbell because it would take a can of Campbell's condensed tomato soup and you would just heat up the condensed soup and ladle that over the fish sticks as the sauce.