because i m a highly trained actor. in truth, i m terrified but right now, i ve got to fight half a bicycle. the stimulation of the bull with this, it s really true with their angles. they shouldn t be able to turn like us, so if you re in tight there, they can t make that tight corner like we can and that s kind of our that s the only thing you got. exactly. you ever just turn and run? don t. that s a no no. no matter how scary it gets, you don t want to run straight. that bull is faster than you and he s going to get you. far be it to foreshadowing but i hope that piece of advice doesn t come back to haunt me. don t run straight. as soon as you see me commit, right there. yeah. yeah. he s already got the step. sweet. did you feel that, mike? that hole in there? i feel it, but that thing it s not snorting at me and looking at me with his red eyes. had i been thinking ahead, i would have deliberately stunk at
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i did a bit of origami. you knit and crochet. very disappointing. what are you doing for advertising, marketing? the best marketing is someone to like your chocolate, they ll speak highly of your chocolate and the last four years, worldwide and 2400 of chocolate out in this little spot. that s amazing. it is. very chaotic. that s nuts. that s a lot of chocolate. so we have to leave one at least unfoiled to have something to eat. ready to eat chocolate? of course i m ready to eat chocolate. can i? go for it. hop into it. notice that snap. it does have a nice snap to it. the chocolate is great.
not bad, not bad. bring it to the table and try to get it in all four corners. and can be kind of aggressive. tilt it, bang it. interestingly enough, chocolate is non-newtonian solution. no idea what that means. it behaves differently when energy is applied to it. it s more likely to flow like concrete when it s vibrated. i can t get over how non-newtonian that is. it has no respect for newton s second law. okay, we ve come to the point in the process to put the gloves on which means we ll be touching fudge. you got it. tip the mold over, dump the chocolate bars out. so now we re going to boil them. which is a process that takes a little bit of skill, but we ll work on it together. ever do origami as a kid? no, has anybody? you did? i did a bit of origami. i m sorry. you knit and crochet. very disappointing.
really, if bitter were people, this would be china. important to have both buckets of sugar in and let it go. this is the most transformative part of the process because now you turn it into something i want to put in my mouth. sugar has grit to it. doesn t matter. doesn t matter. i had the other stuff. yes, this has sugar added to it. okay, now move to the molding station. here at the molding station donut depositor. we got it off ebay and a frequency drive to it for the speed of it. we use it for our molds. not the intended purpose but it works. like amazingly well and we get a really, really accurate dough from chocolate and each mold. we want everything to be 2 ounce. so what happens is you re going to want to time it just right. we want the chocolate in the