0:00

I'm Delta Work and it's time for one

0:02

more very scary Delta where

0:05

it's been Halloween all month long. Madame

0:07

Laqueer is here, but first,

0:10

do you want to see me go off? Because I

0:12

think you want to see me go off. Oh.

0:16

Oh. Yeah!

0:20

Are you a gulita like me?

0:24

Do

0:24

you want to suck blood like

0:26

me? Do you wear a sexy

0:29

nun costume just like me? Do

0:31

you wear hypnotique at Halloween

0:33

like me?

0:35

Do you drink green jello shots like me? Oh.

0:39

Do you love fun-sized candy like me? Well,

0:43

if you do, then you must be...

0:45

Very Scary Delta!

0:51

I'm Delta Work and this is Very

0:53

Scary Delta, a luxury public

0:56

access podcast and YouTube talk show

0:58

where I look gorgeous, speak

1:00

extemporaneously, and invite fascinating

1:03

people to sit on the couch and get Very

1:05

Scary Delta. Very Scary

1:08

Delta is for the woman who once went to a hell

1:10

house and it was called Home Goods. But

1:12

first, let's get into some things

1:15

that are Very Scary Delta.

1:17

Go off, Delta!

1:21

Here at Very Scary Delta, we are looking

1:23

towards a very warm autumn.

1:26

Autumn is a time when we gather, when we join

1:28

in friendship and camaraderie. And

1:32

we don't always do that at home. We do that

1:34

very often at a restaurant. And

1:37

I think it is high time that restaurants

1:40

start incorporating something new, something

1:42

innovative, something that we've all needed.

1:45

Restaurants need

1:47

to begin having a display

1:50

outside of their store, outside of their

1:52

front, at the very top, that

1:54

says the temperature inside

1:56

the dining room, that says

1:59

whether or not they have work to do. working restrooms and

2:01

says whether or not they have tables or

2:04

booths or both tables and booths.

2:06

And these can be done in just universal

2:09

symbols, right? When I was coming up

2:12

as a kid, there was every bank had

2:14

the time and temperature outside. And

2:16

so that would say what time it was during

2:18

the day and what the temperature was in Fahrenheit.

2:21

I think restaurants need that. I am tired

2:24

of going to some of my favorite restaurants

2:27

thinking, oh, I'm going to have the best meal.

2:29

I've been looking forward to this all week. It's my day

2:31

off. It's going to be great. We're going to beat the crowds.

2:34

And I get there and it's boiling hot.

2:37

If I had known that in advance, I

2:40

wouldn't have gone there. I wouldn't have called

2:42

friends and said, hey, let's meet

2:44

at Joe's and have

2:46

lunch and then get there and realize

2:49

I cannot have my Reuben sandwich. It

2:51

is too hot in here. I cannot have

2:53

a diet coke. It is too hot in here. This

2:57

whole idea is something

2:59

that in the eyes of many

3:01

people might deter people from going to that restaurant.

3:04

But I tell you what, I could be harsher.

3:07

I could be a cruel mistress and

3:09

say that what else you should include

3:12

in this whole thing is how

3:14

long the wait is going to be to be

3:16

seated. But I'm not asking for that. I

3:19

don't want I don't want I don't

3:21

want the restaurants to go without business. But I

3:23

think that it should be known if

3:25

your menu is online. You

3:28

should be able to tell people it is a cool temperature

3:31

in here. Nobody wants to eat in a restaurant

3:33

that's 86 degrees. Nobody.

3:37

Well, I don't really care about everybody else. I care about

3:39

me. I don't want to go into a restaurant

3:41

and jam myself into a booth like baby

3:44

Huey. I've said it before and I'll say it again. I

3:46

want to sit down and be comfortable and luxuriate.

3:49

I want the table where my chair is with my back

3:51

against the wall. You know, in my former life,

3:54

I was a double agent. I like to know where

3:56

my exits are, right? I need

3:58

to know what I need to pull out my Glock. I

4:00

want to know what's going on, what's

4:02

happening around me, and I can't do that crammed

4:04

up in a booth. How am I supposed to get out? I

4:10

think that these restaurants really

4:12

owe it to us to let us know exactly

4:15

what we're getting into, and I think this could be

4:17

branded. I think this is a place where

4:21

Yelp could jump in. You know, people can

4:23

go on Yelp and write the shittiest review about a place. You

4:26

never see an overwhelming

4:28

amount of people writing a review on Yelp

4:30

that's positive. You never really get

4:32

that, or you never really get people saying on Yelp,

4:34

like, I realize it was a little

4:37

bit busy today, so my soup

4:39

was kind of warm, but I get it, it was the lunch rush. No,

4:41

people go in there to terrorize and

4:44

to say how horrifying everything is. So

4:46

if they can go in there and shit all over everybody,

4:48

the least that Yelp could do is

4:51

provide something that says, this

4:54

is the average temperature of the

4:56

dining room right now if you were to

4:58

go there, and these places should report that to

5:00

Yelp. This is how many tables are

5:03

available in this place. This is how many booths

5:05

are available. I have a favorite restaurant I go

5:07

to. It's in Cerritos. It's called Wood Ranch. I

5:10

love it. They have one

5:12

table there that is a half table, half

5:14

booth, and we love it because we get sort

5:16

of the intimacy of the booth, but

5:19

I'm not sitting with my fucking gut on

5:21

top of the appetizers. Can we just be

5:23

honest? Like, you see me, right? You

5:25

know what I look like. If you

5:27

work in a restaurant, why would you

5:30

not say when someone walks in, did

5:32

you have a preference for a table or a booth? That

5:35

sets the tone for everyone to go,

5:38

I've opened this up because I'm aware based

5:40

on other people who have been here, and some

5:42

people that are the size of the house, guess

5:44

what? They want to jump inside of a booth and

5:47

God bless them. If you want to go in

5:49

there and knock the wall out like Mr. Kool-Aid,

5:51

fucking go for it. I don't want to. I

5:53

want to feel comfortable. I don't want to be on top

5:55

of anything. That's me. And I think

5:58

we can alleviate

5:59

all of those things.

5:59

questions. It no longer becomes

6:02

a human one-on-one job. It's completely

6:04

separate. It's a fact. It's

6:07

written outside. We have tables.

6:09

It's like a little a little symbol of a table and

6:11

a little symbol of the same table with a line on the

6:13

side. Maybe that means booths. I don't

6:16

know. We can figure this out later what the, you

6:18

know, exact images

6:20

look like. And I have no problem being part of that team

6:22

that approves what these look like. But

6:25

every restaurant has to have the same. Not just like their

6:27

own like

6:28

logoed

6:31

mom. Like it's not gonna look like that and then turn

6:33

it upside down and it's wow or vice versa.

6:35

Like it's not gonna be that. It's

6:38

going to be the same for everyone.

6:40

Kind of like those those gold seals

6:42

that say best of the Southland

6:45

or the things that say

6:47

I don't know this is a like a gold

6:50

star restaurant. They all look the same.

6:52

You can't have your own. That way when

6:54

people are driving by they look at the logo

6:56

of the restaurant and they go oh there

6:59

it is. There's my favorite

7:01

restaurant. Grady

7:03

Sweatpants Jumping Jack. That's the name of the

7:05

restaurant. And then you go oh there's

7:07

oh I don't want to stop at that one. It's 96

7:10

degrees inside but

7:12

the one up the street well I mean it's

7:14

a nice 70. That's

7:17

where I want to eat. That's where I'm comfortable. That's where I'm

7:19

not gonna vomit. That's where the

7:21

temperature is gonna be so nice it doesn't cause

7:23

me to feel like the bubbleguts

7:26

and then I'm gonna shit right by the salad bar.

7:28

You know

7:28

these things this will help everybody

7:30

all the way around. When

7:32

you eat in a cool environment or maybe

7:35

it's wintertime and it's raining. We don't know. It

7:37

could be raining in July. You know this this

7:40

ball that we call earth is on fire.

7:42

It is hot one day. It's cold

7:45

the next day. We don't know what's coming at us but

7:47

we can control the air conditioning.

7:49

We can control the heat

7:50

right. You

7:52

need to display what the

7:55

environment is going to be like inside

7:58

the restaurant.

7:59

I just I think it's real. I don't

8:01

think it's fucked up. I don't think it's a reach. I don't think

8:03

it's a weird expectation I know I complain

8:06

about weird shit and and fry the

8:08

small fish. I feel like this is a big fish I

8:10

feel like this is a big old fat

8:13

sea bass I feel like this is a huge

8:15

one and I think it's really easy

8:17

and I think if restaurants don't want to participate

8:20

Well, then I don't know what you don't get to be

8:22

on Yelp or something Somewhere

8:24

somehow there's going to be a reason and

8:27

I know people are going to say well, gosh I mean if

8:29

you put that out there then people are it's

8:32

not going to be fair because then the the restaurant

8:34

might lose business Well, why would the restaurant

8:36

want to lure people in and have them like come in

8:38

and have a bad experience?

8:40

If your experience is so sickening and

8:42

you're so fierce and you want people to come in

8:45

tell us outside why we should come in

8:47

Put a sign out there that says Come

8:49

in here and enjoy a wedge salad.

8:52

It's 70 degrees inside Put

8:55

a sign up there that says like

8:56

uh fatties can come in Because

8:59

we have room like say something

9:03

I'm giving up on you

9:06

Say something

9:07

I'm giving up on you

9:16

When I go to wood ranch I

9:19

like to have the two meat combo

9:21

and I like chicken breast and I like

9:23

pulled pork But I don't want any of the sauce

9:25

on on the pulled pork. I want that on the side

9:28

And I like to have a loaded baked potato with that

9:32

and a corn on the cob and I

9:34

know it seems like when that plate comes like everything

9:37

is so enormous. But again, I apply

9:41

My olive garden principle to it because we always

9:43

order chips and salsa there And

9:46

they have thin chips in there long And

9:48

then the salsa like let's be honest. There's no

9:50

there's it's not really a salsa It's just like a tomato

9:53

sauce with a little onion powder

9:55

in it, but it's good. I love it And

9:57

they bring you rolls the buttered

9:59

garlic

9:59

rolls.

10:00

And then I also order a house salad. So

10:02

once I eat my house salad, right, like a dinner

10:05

salad portion, and I eat chips

10:07

and rolls, I've only just kind of pick

10:09

at the rest and I'm like, can I get a box? Can

10:12

I get a box? And then I take it home

10:14

and baby, I put it in the refrigerator and then

10:16

I forget that I have leftovers until they're rotten. So

10:19

I waste all that money. But I will tell you

10:21

this, if you ever go to Wood Ranch, there are a few around.

10:25

The trick is you

10:28

have an amazing meal at lunch, right? You can

10:31

get that lunch portion and it's plenty.

10:33

I mean, if I'm telling you it's plenty, I'm telling

10:35

you it's plenty. Because you know, I'm a connoisseur,

10:38

which is a nicer word for picky

10:41

or bitchy or a complainer. But

10:44

if you get the dinner portion,

10:47

so the dinner portion is if you say I want

10:49

chicken breast, it's two breasts. So

10:51

say you were like, Oh, I want the two meat combo

10:54

and I want it both.

10:56

I want both proteins to be chicken. You're getting

10:58

four chicken breasts on the plate that are like that.

11:01

So dude, it's, it's plenty

11:04

like it, they will, they will get you together.

11:06

I like their brisket.

11:09

It's cute. But

11:11

I like brisket burnt ends at Lucille's

11:13

better. I just, there's different things

11:15

that I like at each location. And Lucille's

11:17

is like a number one for me. The only reason

11:19

that Wood Ranch

11:22

kind of jumps down on that is like

11:26

the people that go do kind of think there's like a little

11:28

bit bougie sometimes like it's a little

11:30

bit like, I think Wood Ranch is

11:32

trying to be like Texas barbecue, whereas

11:36

Lucille's is just trying to be like Southern

11:38

specialties, right? So they go across the board.

11:41

I like both of them. I have a place for both

11:43

of them. I will say if I'm in the parking

11:45

lot for sure, just driving

11:47

through a parking lot from where there's

11:50

for sure driving through a parking lot where there's

11:52

a wood branch, like the payoff in

11:54

just the smell alone will make

11:56

you want to go in there. You don't always smell that.

11:59

that barbecue or that smoker

12:02

outside of Lucille's. It's amazing

12:04

inside, but you don't always smell it outside, but you definitely

12:07

smell it outside of Woodbranch and it's everything.

12:11

Ooh, I'm ready for lunch. Do you

12:13

wanna see me take a break?

12:14

I think you wanna see me take a break. So,

12:16

I'm gonna go ahead and get a little bit of a break.

12:22

I'm gonna go ahead and get some coffee.

12:26

I'm gonna go ahead and get some coffee.

12:29

Folks, it's Michael here and I wanna tell you about

12:31

something called AG1. I take

12:33

AG1 in the morning before I'm eating

12:35

my breakfast and it makes me feel

12:37

unstoppable. It makes me feel like the ultimate

12:40

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12:42

hard to know where to start with supplements and who to

12:44

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12:47

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12:49

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12:51

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12:54

Why take a bunch of different things when you can just mix

12:56

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12:59

It makes sense to you, it makes sense to

13:01

me. So, here we go. If you wanna take

13:03

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13:05

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five free AG1 travel packs with

13:10

your first purchase. Go to drinkag1.com

13:13

slash PTR. That's drinkag1.com

13:17

slash PTR. Check

13:20

it out. She's

13:25

here, she's

13:30

LaQueer. She's

13:35

Madame LaQueer. And she ain't

13:37

gonna disappear. Hi. Hey,

13:39

happy Halloween. Happy Halloween,

13:41

how are you? I'm doing great. You

13:44

look absolutely stunning. I

13:46

feel like whenever

13:48

I tell you this, I always feel

13:51

like when you pay someone a compliment, you don't want

13:53

them to think that you're placating them or

13:56

you're like bullshitting them. You have my favorite face

13:58

from Drag Race. I just think. I remember when we first

14:00

met, I was like, you were just so stunning

14:03

and you're someone who can

14:05

wear simple makeup or you can wear

14:07

extravagant makeup, but you just know your face.

14:10

Have you always loved doing makeup? Oh, I've always

14:12

loved painting my face and this

14:15

is the thing and thank you for that. Usually

14:18

in me as a

14:20

non-drag persona, I

14:22

would not believe the compliment, but coming

14:24

for you I appreciate it and thank

14:27

you. I love to paint, ever since

14:29

I started doing drag, I saw my face as

14:31

a big canvas. I didn't start doing

14:33

pretty makeup. When I started doing drag,

14:35

I started doing double eyebrows. I

14:38

would pretty much put every single color on

14:40

the cheap eyeshadow palette on my

14:42

face, one corner orange, green, blue. I

14:47

wasn't particularly going ever for pretty, but

14:49

pretty just happened to come by, the glam part

14:55

of the makeup. It

14:57

came later in my drag

14:59

career versus the extravagant,

15:02

edgy, out of this line

15:06

kind of makeup. It just sort of evolved.

15:08

Yes. Yeah. I

15:10

mean, but you're a creative person all the way around.

15:13

You love creative hairstyles. Something

15:15

that I think separates you from a lot of people is

15:17

that you are very creative when it comes to your performance

15:20

mixes and you really put

15:22

yourself fully into those. Yes.

15:25

That one, yeah, that's

15:27

one of my biggest things when it was in drag. For

15:30

example, back in Puerto Rico, it used to be they go to Queen for

15:33

all pageant mixes. They would be

15:35

based in a pageant where all talent mixes

15:37

were all made by me. Wow. I

15:40

did a continent mixes for

15:43

like continental. The word got out

15:45

and I started traveling out. I do

15:47

a mixes for national pageant fashion

15:50

shows. For a while, I was

15:52

actually making a little bit more money

15:54

and making mixes than I did with drag. And

15:58

mixes for some time. became my

16:00

main thing. But you know, eventually, you know,

16:02

the technology advances and

16:05

we have programs that do this for free, everybody

16:07

can just do their mixes. So that part,

16:09

I'm not doing anymore, like for other

16:11

people, but at least for me, I kept that, that

16:14

skills, that skill set and

16:16

I just, you

16:17

know, take it to town. Yeah, I feel like

16:19

as, as we progress, you know,

16:22

as we progress, once upon a time, you could only get

16:24

jewelry from a handful of people. Now, you

16:27

can get jewelry a lot of places. So when you say

16:29

mixes, I do think there are people that can connect

16:32

a couple of songs together, and they have

16:34

the technology for that, you can do that on your phone. But

16:37

you really will incorporate, which

16:39

is what a lot of people love to do, movies,

16:42

dialogues, video games, sometimes,

16:45

I mean, I've heard all of that in your mixes.

16:47

Yeah, where does that inspiration come from to do

16:49

a mix? It's just,

16:52

I pretty much,

16:55

it's kind of like the mixes out there, it's

16:57

just waiting for me to find it. Okay. So like, I'm

17:00

listening to the tracks. Okay, what I do,

17:02

I listen over and over and over and, and that

17:04

process sometimes takes a

17:06

minute, because not all the time, all of a sudden, it comes

17:08

in, or I'm looking at a commercial or I'm on my phone scrolling

17:11

and I listened, oh my god, this would

17:13

work perfectly for my

17:16

mix. Let me just add it to it. And it's

17:18

a bit of a process, but it, and once it's there, it's beautiful.

17:22

Like once I hear it, oh my god, this is the mix. This

17:24

is how I knew I wanted the mix. I just

17:27

didn't know I wanted it this way. Right, right.

17:30

Do you ever, I know, like sometimes I'll hear

17:32

a clip of something and I'm like, I need

17:34

to save that, download it and save it. I don't

17:36

know where it's going to go or what it's going

17:38

to go for. It's going somewhere. But I'm going to use it, right?

17:41

Yes. It really, and you feel so great. And then

17:43

when you realize where you're going to use it, you

17:45

like can't stop. You're like, I have to mix it

17:47

now. I have to finish it now. Right. Yes. Oh my god,

17:49

that happens to me so much whenever I'm doing mixes,

17:52

it's like, I will be like three up, three in the morning.

17:54

And like, I gotta

17:55

go to bed at least go to bed at a decent hour.

17:57

I have to go to bed at a decent hour. But I'm

17:59

mid- doing this mix of, they

18:02

like comes in and I'm like, okay, I'm still working.

18:06

And you can't stop it. Yeah. It's

18:08

you have to, you have, it's just, it's like popping

18:10

a zip, you know, it's like the satisfaction

18:13

of, you know, realizing that it's done, it's, it's,

18:15

it's, it's out there. Right. So yeah.

18:18

I wish I was better at the technical

18:21

aspect of making everything like kind of sound like

18:23

one, you know, one perfect level.

18:26

I know how I want the story to be told, but

18:28

like those technical spots, I'm like, I

18:30

need to like really master this,

18:32

really understand this, but I think it

18:34

just takes time, but that knowing that story,

18:37

the way like you like to tell your story, um,

18:40

and again, I know nothing about video games, but

18:42

that's something you know a lot about. Yes.

18:45

I've been playing video games. I

18:47

think since I was in the womb of

18:49

my mom, like I probably had a little

18:51

Sega Genesis in there or something. Well,

18:54

no, back when I was born, he was Sega master.

18:56

Okay. Cause I like, like my,

18:58

my, I think my first Christmas present ever was

19:01

a Sega master too. Wow. Like,

19:03

and I've had, I played, I didn't, I was poor,

19:05

so I didn't have Nintendo, but I had neighbors who

19:07

had Nintendo. So I would go to their places. I would play

19:09

Nintendo other places. Then came the

19:11

super Nintendo. And then at some

19:13

point I'm like, I want a super Nintendo.

19:16

And then my mom finally gets me a super Nintendo.

19:18

And you know, what's the funny thing? I used

19:20

to play this Aladdin game back in the day

19:22

when I was a child and, and, and you know,

19:24

the movie, 1993 Aladdin. And

19:27

that game was just amazing. It

19:29

was just amazing, but at the same time it was difficult.

19:31

It was very punishing. You died once you had to start

19:33

over. There were some codes, but you know, you don't

19:35

want to cheat. You want to, you want to take the whole experience

19:38

and do the whole game. Funny thing, when I moved to California,

19:40

uh, 10 years ago, uh, my friends,

19:43

uh, over there had a super Nintendo and they

19:45

had that Aladdin game first time I ever

19:47

touched that game in 20 years, I played

19:49

it from the, from beginning to end.

19:52

Not one single death. Wow. Also memory.

19:55

Wow. So that's,

19:57

that's kind of like one of those things is that once you, once

19:59

you, once, once you would start going, you know, you

20:01

learn you're on it's kind of it's like a gym

20:03

for the brain. Let's put it that way. Okay,

20:06

so your strategy, exactly. Because

20:08

you have to think like, currently, I play games like

20:10

Overwatch, like you have to actually

20:12

like, like strategize, what are you going to

20:15

do to counter the enemy and

20:17

sit like that. So and stuff like that. So

20:20

it's kind of it keeps you on your toes. So

20:22

it's, it's, as I said, it's a gym for the

20:24

brain. And and it's, it's one of my

20:26

favorite things to do when I'm not creating when I'm

20:28

not doing when I'm not working. So what

20:31

would be the Madame Liqueur video

20:33

game? That would be a shit

20:35

show. Would it? Yeah, it would be a shit

20:37

show. Definitely very chaotic. It would have

20:40

to be it would have to be chaotic. I

20:42

would say it would be it

20:44

would be a cooking game. Oh, okay.

20:48

It would be a cooking game. I like this. And

20:51

at the same time,

20:53

you have to battle the enemy but the enemy are screaming

20:55

kids.

20:56

Okay.

20:57

This is this is for the house. Is this going to be for

20:59

the housewife? Yeah, kinda. Yeah, it will be

21:01

kind of like a housewife style. You

21:04

know, you know, you just got to make sure

21:06

like the kids are entertained. They let you cook.

21:08

Also, you got to battle the noisy, the noisy neighbor

21:11

who comes in the door and what are you doing?

21:13

Do you have coffee? Like I'm cooking. Let me be

21:15

with the main character be she would exactly

21:18

yeah, the main character would be in the kitchen.

21:20

We make sure everything's clean. We make sure that all

21:22

the footage is laid out. And she would

21:24

look like you though. Oh, yeah, yeah, she

21:26

would have to have the boobs out too. Oh my gosh. Yeah, I'm

21:29

so hot. Yeah, so obviously

21:31

it would not be a game. Definitely not a game for kids, even

21:34

though it's it's it's it's it's it's a

21:36

it's a cooking woman, but it's not for kids. Okay,

21:39

I like that. You just hit on when

21:42

you lived in Puerto Rico, and then you moved here. You've

21:44

been here 10 years, 10 years in LA

21:46

anniversary. And you're like,

21:49

in downtown now. Yes, I don't want to say

21:51

specifically where I'll just say in the region

21:54

in the region. People get crazy and you'll go look

21:56

for her. I'm not going to tell you where

21:57

she is.

21:59

when you say downtown. Some people say, K,

22:02

oh, that's kind of K-town. It's kind of the arts district.

22:04

It's kind of the fashion district. But

22:06

you are in fact in the area 10

22:09

years. Yes. I've been in South

22:11

California for 10 years. I came in exactly on 4-20-2013.

22:13

It wasn't planned. It

22:17

wasn't planned. Oh, I think it was. No, it wasn't.

22:20

I probably, I didn't even know. When

22:22

I landed

22:24

here, it was like, it was like, yeah,

22:27

it's 4-20. It's like, wait, what's 4-20? So,

22:29

you know, it's when you, it's the day

22:31

where you, so we need a day for

22:33

that? And do you, oh, you

22:35

do. You do. That's, and that's

22:38

why I think sometimes that's part of the

22:40

inspiration for your mixes because you will

22:42

go on a story in

22:45

those mixes. So that's gotta help inspire

22:47

you. Funny thing, I used to do mixes

22:49

before I smoked weed. So they,

22:52

I feel like it went for me. It's more recreational

22:54

and sometimes it makes me slower. So that's why

22:56

I don't, I don't, I don't, I

22:58

don't particularly mix when I'm, when I'm high. But

23:00

sometimes it helps. Sometimes it helps. That's all

23:02

you with a clear head. Yeah. Yeah.

23:04

It's, it's, it's clear head. Yeah.

23:07

Pretty much the, the music is out. The music

23:09

in my head is automatic. It's not causing. Can we get

23:11

some flying some weed for Madam

23:13

so that we can get her high and then

23:16

see what the mix sounds like? Because

23:20

I'm telling you those

23:22

mixes, I only perform them once. And now

23:25

all of a sudden I listen to them. I'm like, no, I'm not going

23:27

to do it. I'm not going to do them again. Yeah. Yeah. That's

23:29

so funny. Um, we were off camera talking about

23:31

the fact that you, uh, live in an

23:33

area where sometimes like in the Long Beach

23:35

area as well, limited parking.

23:37

And so you can

23:39

have the option in Southern California

23:42

and a lot of areas to purchase parking.

23:44

Uh, and then it ends up being anywhere

23:46

from a hundred and fifty, $300 a month. Yeah.

23:49

That's pricey. That's yeah. Everything is so expensive

23:52

anymore. And what about waiting lists?

23:54

Like you have a waiting list for a parking, for

23:56

a parking lot. And then once you make it to the

23:58

parking lot,

23:59

what?

23:59

It makes it to your name is what $300

24:02

$400 a month, right? Fuck off, right? So do you You

24:07

currently park where I product

24:10

like three blocks away Like I have to force

24:12

myself to do cardio if if I'm gonna

24:14

if I'm gonna move my car I have

24:16

to know like okay, bitch. You're gonna car you put your headsets

24:19

on keep walking straight Do not look

24:21

at anybody just keep walking and

24:23

you know the interesting thing about that for anybody that's from

24:26

somewhere else That doesn't experience this That

24:29

doesn't mean that she's parking somewhere

24:31

that is she doesn't have to pay for

24:33

she still has to pay for that Oh, yeah, it's a little less

24:36

but it's not really it's a huge

24:38

bill and that's everybody in

24:40

LA in Southern, California I mean unless you're further out like

24:42

where I live obviously I'm off the

24:44

beaten path so I don't have that but

24:47

anybody Anywhere closer to

24:49

where the life is happening Has

24:52

to fucking eat that cost. It's gross

24:54

and everything's expensive right now, especially Everything's

24:58

very pressing particularly in particular in highly

25:00

populated areas where it's also like

25:02

touristic You know where there's tourist

25:04

traffic Right every all the prices

25:07

are gonna bump up like even I walk into the polly

25:09

local in a downtown area I'm

25:11

like $17 for a sounds like though. Oh,

25:13

yeah, that's what I'm saying. I'll

25:15

make my own. That's what we have to do I'm not

25:17

gonna make my own though, but I

25:19

am gonna go to break You know, I cooked last night I

25:22

cook and I was thinking and I was thinking I should

25:24

bring those I should bring the health of something But

25:27

this I heard you I heard the episode that you

25:29

don't do home cook from anybody

25:31

gets you your no idea just Strangers,

25:34

okay, you're not a stranger. Okay. Okay,

25:36

then I should have I should have brought I made

25:39

some a roast con gandules I see that we're talking

25:41

about is a Puerto Rican It's a Puerto

25:43

Rican dish and it's and I

25:45

just and my best friend just gave me some

25:47

sofrito Frito it's like

25:49

it's kind of like the heart of Puerto Rican writing.

25:52

So I made

25:53

some last night I was like, you know, I'm just gonna bring in a little

25:55

container and have her judge my cooking. Oh,

25:57

I wouldn't judge it I would devour it. I would give

26:00

the power. I love that. Let's

26:02

take a break.

26:26

And we are back with my good friend, Madame

26:28

Lequeir. It's Halloween.

26:31

I'm curious. What scares you? What

26:36

scares me? And it doesn't have to be a horror

26:38

film. It could be just someone's behavior. It could be somebody

26:41

clipping their toenails in public. I mean, it could be anything

26:44

that's just scared out of you. Maybe

26:46

that disgusts you. It doesn't scare you. It could be different.

26:51

What scares me? Okay.

26:54

So, oh, I'm

26:57

going to tell you what scares me. A kid's pool,

26:59

a kid's at a pool, scares me. That's

27:02

scary to me. What's

27:05

interesting to me is people having a full-on conversation

27:08

at the daily section at the grocery

27:10

store where all the food is already laid out. Uh-huh.

27:13

So they're like right next to the food and the food is already open

27:15

and I'm hungry and I'm going to go for probably that

27:17

yellow rice and that tandoori

27:20

chicken. And there's

27:23

people having a conversation right in

27:25

front of that food. Like, baby, could

27:27

you please move away? Right. So

27:29

your essence

27:32

doesn't fall on the food. I

27:35

never thought of it phrased that way. Your essence. That's

27:37

a nice way to say it. Yes. You mean your funk,

27:40

your breath, your spit. People

27:42

are farting. It just grows. It

27:45

just grows. Oh my God. And

27:48

let's look at the, because I've seen it with

27:51

my own eyes. Right. Like, like

27:53

the random kid

27:55

and I'm like, oh my God, I love that. Uh-huh.

27:59

It's gross. So that scares

28:01

you but yeah, but what about what do

28:03

you like about grandmas? Cuz

28:07

I know this is something for you. I know this is

28:09

a some yeah, that's my yeah, that's my

28:11

thing Like I I was raised by my grandma

28:14

So my grandma took care of me. I think

28:16

if it wasn't for my grandma I would have ended up in

28:18

dead gangs or dead so

28:23

she she's so it's kind of like I

28:25

I I See when

28:28

I whenever I meet an elderly lady

28:30

that then it has that warm

28:32

feeling like I can easily connect

28:34

it to like I remember I worked at What

28:37

I worked at can I say it? Yeah,

28:39

I worked at a CVS in a beauty department. You

28:41

did I remember that yeah, I'm in Chicago I

28:43

worked at different stores and most of my customers

28:46

Were were ladies that could have

28:49

been my grandma. Mm-hmm in real life

28:51

and that helped it I connected with them

28:53

so so easily and it

28:56

was it was this thing is just

28:58

like it's like instant love Like I love

29:00

my grandma so I can love anybody's grandma

29:02

pretty bright. So It's

29:06

like the home me it's like the home-cooked meal.

29:09

It's like the conversations. I'm pretty

29:11

they're thrilled to see you and It's

29:14

it's it's it's always joyful because at

29:16

the same time most of them in the school of this and all of them We're just

29:18

sort of retired right right. So

29:21

once you're retired, you got nothing better

29:23

to do as in Your

29:26

time is well, it's better spent

29:28

right by things that matter most other than

29:30

work Mm-hmm. So for them the essence

29:33

of life is not working and making money and

29:35

the rush is just having a good time

29:38

Have you eaten? Are you okay? Do

29:40

you need so it's that caring

29:42

is that? Compassion and that

29:44

warms that just you know, like a moth.

29:47

I'm attracted to it. I love that I love

29:49

that. Do you love grandmas as much as you

29:51

love marijuana? I Say

29:57

they're right there. Yeah, they're right. They're

29:59

very similar They're very similar. They

30:01

both bring you warmth. They feed you

30:03

if you're hungry. And

30:07

you know, it's

30:10

even your parents loved Marjuana and loved your

30:12

grandmother. So

30:15

they're both loved by my parents. You

30:17

really found a way to clean that up. I like that.

30:19

I like that. Not that it had to be cleaned up. Yeah,

30:22

my parents were potheads before I was born. So that's why

30:24

I can say it. Yeah, my parents do. My

30:26

parents too. I think it's just generational. Not

30:28

while I was born. I think

30:31

my dad told me that he quit after

30:34

I was born. But before, hands

30:37

down. So while your mother was pregnant, you

30:39

don't think she was getting high at all? I'm

30:42

not sure. I don't think my mother would directly

30:44

admit it to me. But I

30:48

know my dad did. And I remember the smell.

30:51

This is the thing. I didn't

30:53

smoke weed until I was about 26,

30:55

27 years old.

30:58

I never tried it. I was

31:00

very like, oh, no on drugs. I

31:02

wouldn't do this or do that. I

31:06

thank my grandmother for that because my

31:08

grandmother makes sure I stay, like,

31:10

say no to drugs,

31:12

go to bed at 9 p.m. I don't go

31:14

to bed at 9 p.m. till this day. But anyways, it

31:19

helped. But I feel like I made

31:21

a conscious decision as an adult. I want to try

31:24

Marjuana. And I tried

31:26

it. I tried it and I loved it. Yeah. And

31:28

yeah,

31:30

everybody loves it for different reasons. I feel

31:32

like as

31:34

the years progress, I feel like when I smell

31:37

weed, like, I don't

31:39

know if it's just because it's grown so many

31:41

different places and there's so many different kinds, but

31:44

whenever I'm somewhere and I smell it, sometimes I'm like,

31:46

oh, that smells like dirt weed. Like, is that is

31:48

that good? Like, do people are people enjoying

31:51

it? Yeah, like, sometimes you smell it. It's like skunk.

31:54

Good weed. Oh, well, I like I like the cheesy

31:57

skunky. That's just my my preference.

31:59

You know, there's cheese. Skunky. Yeah,

32:01

there's there's different types of smells because depends

32:03

on the type of weed There's there's more fruity

32:06

more cheesy more and there's

32:08

like the skunky cheesy skunky So so

32:10

I remember that first time I was in California.

32:13

Oh my god, somebody has the three farm around here

32:15

I know that was a skunk So

32:18

that's what I'm saying I'm just used to like

32:20

something that smells like beautifully herbal

32:22

like that's what I remember as a kid like the fruity

32:25

more I get I mean I don't smoke weed But

32:27

I I'm hold space for everybody that does

32:29

and I think I don't think of it Obviously as a drug

32:32

because I feel like it's coming from the earth. It's wonderful

32:34

people and it has so many healing properties How

32:37

do you think our ancestors communicated in the

32:39

past right, you know, right so

32:41

there's like for example and At

32:44

least for for my behalf like the cacique

32:46

in Puerto Rico from the Tainos They used

32:48

to they used to like the elders from the tribe

32:50

they used to smoke Right a large

32:53

pipe from an unknown lease

32:55

that would grow on the you

32:57

know in the area and everybody would have just assumed

32:59

It was tobacco. It's like not as hot tobacco is fucking

33:01

weed, right? It was weed, right?

33:04

I wonder how they think the elderly felt

33:06

to them, you know Do

33:09

you do you speak differently

33:12

when you smoke a peace pipe? My

33:17

English Not my English my

33:19

accent just gets thicker of which I love It's

33:23

so beautiful I get more chatty I

33:26

get very chatty loud loud

33:29

and my accent just gets thicker I love that

33:31

I think there's something about you that a lot of people don't

33:34

really know and that is that you in the past few

33:36

years Have had

33:39

more of an interest in film making Yes,

33:42

right, yes, I've I've well

33:44

I've not in the past few years to be

33:47

quite honest I've always wanted to be in a

33:49

film like even as an actor

33:51

cuz I when I was a kid my dream was I wanted To

33:53

become an actor, but you know drag

33:55

just happened to found find me and I

33:58

took it like, you know what this will do So,

34:01

but I wanted to, and at this point,

34:03

you know, and basically set the side to be in front

34:05

of the cameras that, you know, you know, the side

34:08

to throw out there your star potential. And

34:11

right now I stumbled into film and

34:14

I feel like it's a great avenue

34:16

to also be creative to employ

34:18

all the skill sets that

34:20

I've learned throughout like a rear and

34:22

drive. All the connections

34:25

I've made. And I think that

34:27

this is, I think this is a great opportunity to

34:29

branch out and, you know,

34:32

and also elevate, not me, but

34:34

my community, elevate other

34:37

drag queens. And if

34:39

this gives me an opportunity to create

34:42

and bring more people together, that's

34:45

what I want to do. Yeah. And

34:47

you were recently working on a short film. Yes, I did.

34:50

Tell us. Daddy by

34:52

Second Act Films. I

34:55

worked on that film since the early stages

34:58

of the film and during the casting, the signing.

35:01

And then I also happened to be in

35:04

the film. So I play, if

35:07

I were to give you a quick synopsis

35:10

of the story is a

35:13

gay young man falls in love with the daddy and

35:17

gets heartbroken. So it kind

35:19

of turns into, it's

35:21

a gay final attraction. Oh,

35:23

okay. So we're looking for a thriller.

35:26

It's queer horror pretty much. I'm on board.

35:28

I love it. It's the bloody,

35:31

the messy and, you know, we haven't

35:33

had a gay

35:35

killer in a minute. So we have

35:38

a gay killer now in the film. Okay. It's

35:41

fun. It's just a fun, it's a fun short

35:43

film. It was very, very

35:45

nice to make. I played Cece, the

35:47

killer's roommate slash best friend. Okay.

35:52

And it was a very interesting, very

35:54

interesting experience working with experienced

35:57

actors, because even though I'm experienced

35:59

on the stage. And I'm what they and

36:01

they called me a natural But they're like you're

36:03

what you call we call a natural even though you don't have

36:05

the right training But you can do this because

36:08

and and I feel very good when I saw this was

36:10

like oh my god

36:12

I can act

36:13

that's so cool. Well, and you just said like

36:15

it incorporating all the things that you know,

36:17

and this isn't your first time Working

36:20

on a film because you've worked in several different aspects

36:23

including that Christmas movie the Wow

36:25

Christmas movie And I know you worked

36:27

behind the scenes it behind the scenes. So they're

36:29

great. The bitch was still Christmas. Yep. Yes

36:32

Oh my god, I was I was bloody invited

36:34

your friend who he found me performing

36:36

at the Abbey and he's like, oh my god I need you for this film.

36:39

Let's get you in. Do you make your own stuff? Like, okay, perfect.

36:41

Bring your sewing machine We need you in yeah,

36:43

I'm like, okay I'm in and they sequestered me

36:46

for three weeks and and I loved

36:48

it It was a great experience and a great I was

36:50

like a fun movie. It really showcased

36:53

a lot of different people but again, it's another example

36:55

of I feel like people

36:58

who Are able to work

37:00

a long time in what we do are people who know

37:02

a little bit about sewing about

37:04

makeup about hair about modeling

37:07

about acting producing Just

37:10

as we were even talking about mixes, you know, I

37:12

going back to that I think it's really it

37:15

showcases when somebody can make a mix

37:17

even if they don't know the technical aspects

37:20

They could possibly learn that but telling

37:22

a story in five minutes or

37:25

or showcasing Highlighting just

37:27

the important parts, you know, when

37:30

you make a mix I don't know about you, but sometimes I'm like, oh

37:32

my gosh I need all five minutes of this dialogue

37:34

and you're like People are gonna listen to about 30

37:37

seconds of that broken apart You

37:39

have to find the best part and you're like, it's all

37:41

the best part But you have to figure

37:43

it out and that's it That's what's so great about you're working

37:46

on the film in front of the camera Also

37:49

being there for casting then working on

37:51

like previously on the Christmas movie You are

37:53

showcasing all the stuff that you do. I am

37:55

love that. I'm I'm living that's

37:58

that's that's one of the main reasons I also to

38:00

California. I wanted

38:02

to branch out of just being

38:04

a drag queen. I wanted to maybe

38:06

have more of a creative outlet and

38:08

what better than Los Angeles, LA,

38:10

Hollywood, the movie industry. This is amazing.

38:13

It's a wonderful world. There's different opportunities

38:15

to create content, to

38:17

create stories, and let the

38:20

world know your craft. I love it. I

38:22

love it. Let's take a break.

38:40

We

38:46

are back and we just realized that Madame

38:49

did not bring a joint. I

38:52

could have. We are in the smoking section. Technically,

38:55

this part is the smoking section of

38:57

the restaurant. It's perfect. It would have

39:00

gone perfectly with the Halloween decoration. There

39:02

I go, hitting the microphone again. It

39:05

could have gone perfectly with the Halloween decoration

39:07

to create a smog effect. Yeah, I think it would

39:09

have been nice. It would have been nice. It's

39:12

time to open letters from the very Delta

39:14

listeners and viewers

39:17

in a segment we call Read Me Delta. Read

39:20

Me Delta. If

39:22

you'd like to send a letter with questions

39:25

or queries or mild

39:28

observations, don't get crazy, you

39:30

can send them to readmedelta at gmail.com.

39:33

The first letter is here

39:36

in the beautiful Luar bag. Oh my gosh.

39:39

It's a ghost peep. Do you know what

39:41

peeps are? Is that marshmallow? Yeah. That's

39:44

my favorite ingredient. I hate peeps, but

39:46

I love marshmallow. Yeah. This one probably

39:49

doesn't have the sugar coating on

39:51

it. Okay. I would probably

39:53

like that versus a peep. I don't

39:56

know. No shame to those who like

39:58

the peeps, but peeps are gross. Yeah,

40:00

I um, I actually my favorite ingredient

40:02

in any candy is marshmallow. I love

40:05

marshmallow

40:06

I'm gonna put this here so everyone can see

40:08

how cute it is. I

40:10

used to devour marshmallow by the bag.

40:12

Oh my gosh That's the best. I

40:14

want to put five of them in my mouth and

40:17

then I want to like like that

40:21

Right. Oh, yeah, let me see I'm

40:24

gonna taste this one and I'm gonna let you know. This is a little

40:26

ghost candy. Oh Oh It

40:29

does have the sugar on the outside. It tastes

40:31

like peeps. It tastes like a peep.

40:34

I would eat it and

40:35

don't get me wrong Hold

40:38

on you have to cut the sugar with a diet coke That's

40:42

the only way to do only way

40:45

to do it. Okay, another one diet coke. What are you doing? And

40:47

what are you doing? Right? Exactly. Dear very

40:49

Delta. What foods shouldn't

40:52

people eat on airplanes? Do you

40:54

have any personal stories egg salad

40:56

stories? Thank you for choosing

40:58

my letter. My self-esteem could really use this right

41:00

now. None of my t-shirts fit. I Don't

41:04

like any of my music and I'm supposed to stop

41:06

using food emotionally All I do

41:08

is stream the Barbie movie and make

41:10

up drag names that I'll never use. I Did

41:13

have a good meal with my aunt. I'm close with

41:15

her and she was visiting. Thanks Genesis

41:18

P Orangina That's

41:21

her name. That's a long name. It's a good one though Genesis.

41:23

Oh Genesis, I like that name.

41:25

Do you have any foods that you think people shouldn't

41:28

be eating on an airplane or personal stories?

41:30

Oh Yeah,

41:32

like like like mind the dairy right

41:34

before an airplane like no, LaFanya

41:37

nothing too cheesy I don't know why people think pizza

41:39

is a good food to stuff your face with

41:41

before before a flight, you know Cuz

41:45

I'm telling you when you fart instead

41:47

of playing that's funny going nowhere Well,

41:50

you're in a chair in the middle of the

41:52

air, you know, it's just not good

41:54

Yeah, I've seen those those suggestions

41:57

that they're saying to like make more room on an airplane

41:59

where they staggered the seats. So

42:01

they're talking about making it where a seat

42:03

is here and then the other seat kind

42:05

of overlaps like this so the person's butt

42:08

is completely in their face. Yeah, you get their

42:10

butt cranked. Everything that comes out of their butt cranked,

42:12

it comes right to your face. Their life,

42:14

their story, their day, anything.

42:17

You know what they just ate. If it was

42:19

broccoli, if it was cheese, yes. Yeah,

42:22

so you're saying not something that's

42:24

going to go through you and cause a problem on the plane.

42:26

Yeah, absolutely. I think for me it's

42:29

really anything

42:32

brought on the plane that is really

42:34

strong in a smell. And

42:37

I love all kinds of food. I want Mexican

42:40

food, I want Chinese food, I want a Subway sandwich. I

42:42

like it all. But I feel like when you're contained

42:44

that way, it doesn't really matter

42:46

what you bring. It's going to stay in

42:50

the little capsule that's floating through the air,

42:52

right? But I have a worse one for you. Okay,

42:54

what is it? A mom changing a

42:56

diaper inside of an aircraft. That

42:58

doesn't taste good at all. Oh, no, no,

43:00

no, no. I remember I was vividly,

43:03

I was in the IOC and all of a

43:05

sudden I was like, I could smell the poop

43:07

on my face. Right. Like it was

43:10

like, and I yell it just say out loud, unfiltered,

43:12

oh my God, it smells like shit. And

43:16

then the little kid behind me. I'm sorry.

43:20

Oh my God. And then it was like, that was

43:22

so cute that even it smelled like it went, even

43:25

if it smelled like shit, I was going to like,

43:27

okay, you're fine buddy. Don't worry.

43:29

You felt bad. Yeah. Because

43:32

you're a bitch. Yeah. I felt bad.

43:34

You know, what can I say? But sometimes,

43:36

sometimes I feel bad about being a bitch. But there's parts

43:38

that you sometimes you got to be unapologetic about it. When

43:41

you get on a plane and say your flight is going to be

43:44

three hours, three hours or more, do you take

43:46

snacks on the plane or do you like to buy things? Oh, no,

43:48

I'll take snacks. I'll buy snacks at home.

43:51

But we're frugal. We're frugal. Like

43:53

I'm not about to give the airport seven

43:56

dollars for a fucking snack. Okay. I'll,

43:58

I'll spend four dollars on a buck. of

44:00

whatever signature brand I can get, protein

44:03

snacks, and I'll keep them in my carry-on,

44:05

I'll keep two, three, and then if I'm hungry,

44:07

I'll snack. I mean, I'll

44:09

get over the peanut dark chocolate real quick, but

44:12

at least I have something and I'm not spending $28. This

44:16

part of you, this mom part of you is coming

44:19

out again, which I like, it's in the video game,

44:21

it's in the airplane, there's something about

44:23

you, you love grandmas, so there's like this

44:25

motherly thing that I don't think people know about you,

44:28

this wise thing, I like it,

44:31

I like it. I never

44:33

knew that. Thank my grandma for that. I never knew

44:35

that about you. She was an economy teacher, so

44:37

she was very, very adamant

44:40

with economy. Everything had to economize,

44:42

like when we bought a yogurt. Yeah, when

44:44

we bought yogurt, she wouldn't throw out the cups, she

44:46

would rinse them and keep them, this is what you

44:49

brush your teeth with. Always

44:52

saving the extra portions, never throwing food

44:54

away. I would rather share with

44:56

the neighbor, if somebody comes visit, I'll cook more, oh,

44:59

that's my mentality with Puerto Rican, I

45:01

think it's the Puerto Rican thing in general. We like

45:03

cooking a lot. When we cook, we

45:05

cook for multiple servings.

45:08

And we have to save it, we save it. Smart,

45:11

yeah, and I have some rice

45:13

con gandule waiting for me when I go home

45:15

because of that. It's waiting for me actually. It's waiting

45:18

for me because we're not far from your home.

45:21

Okay, you're more than welcome, I have

45:23

enough for two. I love it, you love it. I have enough

45:26

for two. We have another

45:28

letter, where's the other letter? Oh,

45:30

here it is, we're flying that in, thank

45:32

you so much. Thank you. Happy

45:36

Halloween, boo. We

45:39

got it here.

45:45

This one has, this is an unidentified

45:47

letter because there's no candy or anything

45:50

on it.

45:52

Okay, oh, this is a long one,

45:54

Jesus. Okay, dearest

45:57

Delta and legendary guests.

46:01

I recently found out that Chuck E. Cheese filed

46:04

for bankruptcy and will begin closing some locations.

46:06

I feel in my essence that a Chuck E. Cheese salad

46:09

bar is very Delta. It's basic,

46:11

but it hits correct. I imagine

46:13

you there early in the 90s with baby Osmo

46:16

celebrating her fifth birthday. She

46:18

runs around giving tarot card readings for

46:20

Chuck E. Cheese tickets and you're sitting in

46:23

a booth with your husband's family. You're

46:25

wearing a cropped Spuds McKenzie t-shirt

46:27

that you won at a wet t-shirt contest in Rosarito,

46:30

tight dark indigo acid wash jeans

46:32

with zippers behind your calves and white and

46:34

pink glittered LA gear sneakers with ankle

46:37

pom pom socks. Your hair is long

46:39

blonde with spiral curls held in place with

46:41

mousse and pulled back into a large banana

46:43

clip. Your hair and body is sprayed with

46:45

exclamation perfume leaving a sweet scent

46:48

as you pass the drunk father's drinking beer on

46:50

tap inside the booth leading to the salad

46:52

bar. Tears for Fears head over

46:55

feet is playing as you walk by and they watch

46:57

you noticing them. You get to the

46:59

salad bar and look around spotting Osmo in her

47:01

navy blue white collared sailor dress holding

47:03

bundles of tickets in both hands. You

47:05

feel safe to make your salad now. Chopped lettuce,

47:08

chopped iceberg lettuce, cherry tomatoes, red

47:10

onions, olives, cucumbers, shredded cheese, bacon

47:13

bits and croutons. You walk back to your booth

47:15

with a dry salad, sit and pull out a Ken's

47:18

light raspberry walnut vinaigrette out of your

47:20

a spree purse. Delta is

47:22

this correct? Do you love a Chuck

47:24

E. Cheese salad bar? Love you always

47:27

Jose LaBertia. We

47:30

wait for these letters. I okay

47:33

I'm living for all the detail

47:35

like not the banana clip and not like

47:37

exactly the description exactly

47:39

what you're gonna have on your hair how you're gonna smell like

47:42

baby Jose I think

47:44

you should be a writer you should you should you should

47:46

do some fucking writing because that was detailed that

47:49

was detailed and precise and

47:52

it's so true I tell Jose all

47:54

the time I'm like you should just be on cameo because

47:57

people would want to hear these descriptions he can

47:59

describe He can describe

48:01

any woman, but it's really specific regionally.

48:05

It's specific to the city. It's

48:07

like he will describe what

48:10

somebody's 32-year-old mom would be doing 10

48:13

years ago, but what she's doing now. Like

48:15

he knows the specificities. And

48:18

in detail, I can

48:20

see the attention. He's the best.

48:23

He's the best. He

48:25

is right though. A Chuck E. Cheese salad

48:27

bar is bomb. I love any fucking

48:30

salad bar. But

48:35

unpopular opinion, I've said it before, I will

48:38

stand behind it whether people like me or not.

48:40

If I lose support, that's

48:42

okay. I'm putting raisins on my salad. I

48:45

love raisins on my

48:47

salad. I love raisins,

48:49

cashews, and also the cranberry

48:52

ones. What kind of dressing do you like on a salad? I

48:55

like, I'm diverse on that.

48:57

I can do any, but I like ranch.

49:00

It's a go-to. Go-to.

49:04

Simple. People are going to hate it. I

49:06

do like my blue cheese. Me too. I like

49:09

my blue cheese. Me too. But I would

49:12

say my favorite

49:15

is Italian, but when

49:17

it's mixed with ranch. Also

49:20

Pollo Loco. Okay, I'm going to

49:22

go with very specific. You have

49:24

to be specific. My favorite dressing I've

49:26

ever tasted and I think anybody will rival it.

49:29

There's cilantro dressing. It's good. It's

49:31

like off the fucking charts. I'll order

49:33

whatever. I'll be like, can I have some cilantro dressing?

49:36

Like, give me a churro. Yeah, I can have some cilantro

49:38

dressing to go with it. I'll order anything with

49:40

cilantro dressing at Pollo Loco. I love El Pollo Loco,

49:42

but sometimes I wonder like, where are the chickens

49:44

coming from? Because sometimes those legs are little.

49:47

Why are those legs so small? You

49:49

know what I think it is? I think because

49:51

they're real chickens, right? Whereas

49:54

KFC is like chickens that are bred for a

49:57

certain way, so they don't even move

49:59

and they just grow. It

50:02

hits it's so good. Oh

50:05

yeah pollo local is what I order What do you want from

50:07

I would I wish I would have had pollo local as a kid,

50:09

but unfortunately had fucking KFC But

50:12

oh pollo local I always I

50:14

either order the cheat the the tinga burrito

50:17

or the double chicken

50:19

avocado The tinga al burrito T-double

50:22

double tinga no double cut with tinga

50:24

burrito something like that always the avocado. Oh, that's

50:26

not That's but my favorite is

50:28

the double chicken

50:31

avocado salad It's

50:33

a salad, but it's but I

50:35

I and this is one thing oh, I oh I'm

50:38

gonna where's my carrot and wig. I gotta put my carrot

50:40

and wig on do it Oh, yeah, I'm right there.

50:43

Let them know. I don't local I have to

50:45

say I have a bone to pick with you Why the fuck

50:47

would you discontinue the black beans I? I

50:52

Support you in this the black beans

50:55

how fucking dare you there were the

50:57

best thing that you ever had at pollo

50:59

local I know listen on you out of the fucking nowhere

51:01

nobody said anything nobody complain about the black

51:03

beans Oh, we're gonna take him off because

51:06

bitch No, don't move stupid

51:09

move bring back the black beans if

51:11

you can't get the ingredients figure it out

51:14

You know why they did that I think I think they play

51:16

buying they play mind games all of these places

51:19

and I think because I'll play a local is Essentially

51:24

Centered in the idea of Mexican cuisine

51:27

they were using the black beans

51:29

to lure in Puerto

51:31

Rican and Cuban And

51:34

they got them in there, and then they disrespected

51:37

you they did and they said all you get are

51:39

pinto beans And I think it was a game

51:41

that they were playing and it's fucked up It's

51:44

messed up stop playing fucking games pollo

51:46

local. It's really bring back the black beans Well

51:49

pollo local is really uniting us because

51:51

you know I'm Mexican you are

51:53

Puerto Rican But together we can meet under

51:56

one place and enjoy the same food and

51:58

belly affected you and when you You disrespect

52:00

one person, you disrespect all of us. All

52:03

of them. Do you know what I'm saying? So I can stand with Puerto

52:05

Ricans, I can stand with Cubans, I can stand with

52:08

anyone when that disrespect comes

52:10

because we're all brown in the

52:12

sunlight. And I speak for all Puerto Ricans,

52:14

Cubans, Latinos around the world when

52:17

I say not having black

52:19

beans. Fuck that. Habí

52:22

chuelas, habí chuelas, habí

52:24

chuelas, habí chuelas. I'm

52:26

just doing that so your boobs jump up and down. I

52:29

wanted to make my boobs jump sometimes I like

52:31

it. Why not? Why not? Did

52:33

people tell you you look like Laini Kazan? Laini Kazan, who's

52:36

Laini Kazan? She's an actress, just look her up sometime.

52:39

In certain instances, if they

52:41

were doing the life story of Laini Kazan, you would

52:43

absolutely be cast as Laini Kazan.

52:46

She's gorgeous, she's fierce, she's mostly

52:48

from the 80s, that's where people know her.

52:51

Gorgeous like big hair, sexy

52:53

body boobs, attitude,

52:56

kind. Laini Kazan.

52:58

But was she crazy as fuck? Crazy as fuck.

53:01

Okay we both. Oh my gosh, probably high too. But

53:03

fierce, absolutely fierce. I love that,

53:06

I love, love, love that. This

53:08

was super fun, thank you for being here. I

53:10

love this. I'm absolutely going to

53:12

your home as soon as this is over to go. I'm

53:15

going to bring a margarine tub that

53:17

I washed out myself because we do the same thing. Our

53:20

families do the same thing. It is a thing across

53:22

the board. It's a thing. You never know

53:24

what you're going to open up and you're like, oh this is a butter container, this

53:27

is spaghetti. No it's not. This is

53:29

a butter container, no it's not, it's pork. You

53:31

never know what it's going to be, right? It's like a little surprise.

53:34

It is a surprise. It's like a little homemade Christmas

53:36

for yourself. Or like the cookie tin

53:38

and you open it up and it's sewing stuff. Oh

53:41

my god, yes, my grandmother had so many of

53:43

those. She would buy those cookies but she would eat

53:45

them slowly but at the same time, whenever

53:47

it was done, do not throw the tin can out. I need

53:49

that for, because she used to, my grandmother was a seamstress.

53:52

Okay. She was like my

53:54

first glance at ever a sewing machine. So,

53:58

I remember seeing those little cans. That's

54:01

so funny. It's so true. It happens in all of our families,

54:03

I think. Across the board, I think that's something that

54:06

unites everyone's family, no matter if you're

54:08

in the middle of Utah, Southern California,

54:11

probably even, I don't know, in the middle of Puerto Rico.

54:13

Yeah, I love that. Oh yeah. And when you're bored

54:15

and you have those nice cookies with you, you just

54:18

want to like chow down and eat it all,

54:20

like with the marshmallow. Yeah. And

54:22

then you open it up and there's no cookies in there. Nope. Like

54:24

I ate them. Thank you all so

54:27

much for listening and watching Very Delta. We come

54:29

out every Monday. Subscribe to MomPodcast

54:31

right here on the MomPodcast YouTube

54:33

channel so you do not miss an episode.

54:36

And search for Very Delta on your favorite podcast

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apps and subscribe to MomPlus

54:41

for even more Very Delta. You

54:43

can send all your questions to readmedelta at gmail.com

54:46

and you can follow me on Instagram at delta

54:48

work. Where can people find you on social media? They

54:50

can find me at Instagram at madamelequeer.

54:53

They can find me on TikTok. I just read,

54:55

I just opened it, the real Madame LeQueer.

54:58

They can find me on thread and Twitter

55:00

at madamelequeer. And

55:03

they can find me on Venmo and Zelle and CashEp

55:05

as well at madamelequeer. And

55:07

you do cameo as well? I do cameo at

55:09

madamelequeer. Yeah. So if you want a personalized

55:11

video from a madame wishing someone a happy birthday

55:14

or a pep talk or whatever, check her

55:16

out on cameo because that's the best way to get that

55:18

personal attention. Personal touch.

55:21

You can also follow the show on Instagram at TikTok

55:24

or and TikTok at Very Delta because if you're not,

55:26

you're really only getting half the Delta. Join

55:28

me right here next week. And until then, make sure you

55:31

keep things very scary

55:32

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55:36

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55:38

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55:52

Delta is produced by moguls of media aka

55:55

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55:57

and produced by Mark Jacobs. by

56:00

Margot Padilla and editing by Doug Robertson.

56:04

Executive produced by Willem Belli, Alaska

56:06

Thunderfuck, Big Dipper and Joe Silio.