3LFPOD 99: Golf, Gossip, and Grilled Flank Steak

What's Up Fishes!

This week’s episode takes you everywhere from candy aisles to championship golf courses — and somehow it all works.

We kick things off catching up on life, company prep, home projects and the kind of chaos that comes with kids coming home from college with duffel bags full of dirty laundry. Real life, as always.

Then we dive into all the things currently buzzing in our group chat.

What's The Buzz?

Would you try peanut butter cinnamon roll M&M’s? Because we have thoughts.

We’re talking: • The newest M&M flavor combinations and whether any of them should actually exist

The surprising debate over whether Cheez-Its and Goldfish are worse for your teeth than candy — check out the article here: https://health.yahoo.com/your-body/oral-health/articles/surprising-snack-actually-big-contributor-091602670.html

• Cameron Diaz becoming a mom again at 53

• Big Hollywood productions moving back to Los Angeles

• Why golfers calling penalties on themselves still feels refreshing in today’s world

It’s one of those conversations where we somehow go from dentistry to celebrity news to professional sports ethics in under ten minutes.

Let's Jump In: PGA BTS The PGA Championship is coming to Kathy's Golf Club

This week’s guest is Peter Jakuc, Kathy’s husband, who gives us a fascinating behind-the-scenes look at the upcoming PGA Championship.

And honestly? Most people have no idea how massive these tournaments really are.

Peter walks us through:

• What it takes to prepare a championship golf course for a global audience

• Why thousands of volunteers are essential to the event

• The unbelievable logistics behind security, ticketing and crowd management

• How entire roads, schools and communities are impacted by a major tournament

• What fans can expect if they attend in person

• The surprising amount of construction, planning and money involved behind the scenes

One of the most interesting moments is hearing how they essentially build an entire temporary city on the grounds of the golf club — then dismantle it all just weeks later.

If you love golf, sports production, large-scale events, or just hearing how enormous operations actually function behind the curtain, this conversation is worth the listen.

What's For Dinner:

Grilled Flank Steak

Nancy shares a simple grilled flank steak recipe that feels elevated without wrecking the grocery budget.

INGREDIENTS

1 Flank Steak (1 1/2-2 pounds)

1/4 Cup of Olive Oil

2 Tablespoons of Honey 

2 Tablespoons Minced Garlic

2 Tablespoons Apple Cider Vinegar 

2 Tablespoons Worcestershire Sauce

1 Tablespoon Dijon Mustard

1 Teaspoon Kosher Salt 

1/2 Teaspoon Black Pepper

Instructions

Place steak in large baking dish or reusable plastic bag.

In a large cup or small bowl mix olive oil, honey, garlic, vinegar, Worcestershire, mustard, salt, and pepper.  Pour marinade over steak and cover well.  Seal or cover dish with plastic wrap and refrigerate for at least 2 hours. 

When ready to grill, pull out of refrigerator, remove from marinade,  and let steak get to room temperature one a plate. 

Grill streak 6 minutes preside. 

Pull streak off grill, over and rest 10 minutes. 

Slice against grain and serve.  

Fishes Out...

This episode really became about something bigger underneath all the laughs and stories: the invisible work behind the things people enjoy.

Whether it’s hosting house guests, raising kids, preparing meals, volunteering at a massive sporting event, or building something that millions of people will experience for only a few days — so much effort happens behind the scenes.

And sometimes it’s nice to stop and appreciate the people quietly making everything run.

We’re glad you’re here with us every week.

Fishes out.