Hello, I'm Stephen Colbert and welcome to the Late Show Pod Show. I'm here with my producer, Davis Beca. Beca, what have we got for the people today? Hello, Stephen. Tonight we've got audience questions on the podcast. What? Okay. This I enjoy. Most nights I enjoy this. Sometimes there's a weird audience and they ask joke questions. Oh, trying to be the star. Exactly. Well, I mean, I don't want to be in some of the star, but like sometimes you can be the star by just asking a good question. No, exactly. Try to be funny early, you know. But I really enjoy going out there and answering the questions. I love the, I love hearing what I've never heard before. Yeah. And there's some really good ones in this one. One of my favorite spoiler alert. We got a guy asking, what's your favorite cookie? I think that's a fantastic question to get to know somebody. Right. And his enthusiasm for my answer was surprising because I thought I was going to hit him up with a curveball. He was adorable, I have to say. He was. Yeah. I checked on him as the show went on. Oh, yeah. See if he was having a good time. Yeah. Yeah, that's nice. Yeah, you really can, you really see everybody. Oh, you can see everybody. Alka is a little harder, but if you're on the arch level, I can see you. I know what you're doing. Yeah. Yeah. Exactly. No, we take cookies pretty seriously here at the Late Show. Up in the cowboy nook, which is what we call the writer's assistants and I, me and Kara and Maya, every Christmas time we do a cookie exchange up on the 14th floor with the writers. And we all make a different kind of cookie, usually from the New York Times cookie, like best cookies of the year issue. And then we all eat them and compare, which recipes we like. Well, I discovered one of my favorite cookies of all time through that, which is Kara's almond basil cookie, which also has limescent in it, I think. It's lemon, yeah, a little bit of lemon. A little bit of lemon zest, a little bit of lemon zest in it. Unbelievable. So good. And jill chewy and there's no flour. No. It's gluten free. It's gluten free. Or executive producer Tom Purcell. Exactly. It was an inclusive made cookie that ended up being a huge star of the year. Unbelievable. And I, Evie and I did a cookbook and the cookie showed up in it. And I wrote Kara. We were on vacation. I had to get the final recipes in and I wrote Kara and she was off in Sardinia with her boyfriend or something like that or Corsica. He's a Corsica, like Duke or something. Isn't he something like that? He has ties to Corsica. It's cool. Yeah. But not just Corsica, like, you know, like he's a, like a counter something. Isn't he? I don't know. I'll have to ask. I think he's got a really nice guy. So lovely fella. And, but so I kept on writing her saying, Hey, can I include this cookie? Like it's so great. I'll give you credit and all that kind of stuff. And then never heard. So I just wanted to put the cookie in and my daughter who's a friend of hers like, Dad, you cannot put her cooking without her permission. I'm like, I did my best. And Cara is one is one of the hardest working people at this show. So good at her job. So amazing. But if it's a break, she will not be on outlook.com. That's a guarantee. So that's, it was not that she was ignoring you. She was simply not checking the CVS. I wasn't insulted. I wasn't insulted. And I know that she's thrilled that it's in the cookbook and Cara's aunts are very excited that it's in the cookbook. I know they're big fans. Yeah. But I'm so excited to see the cookbook. Yeah. I can't wait. Yeah. Me too. We're, I think we gave her last, last notes last night. I think we're done. Oh, very exciting. I think we're going to get sent off to, you know, layout, galleys and then printing. Where can people find, when's it going to be available for the people listening? September. Okay, great. But you can order it now. Does this taste funny, right? Does this taste funny? Great name. You can order it pre-order from your local bookstore. You can pre-order it from any of those websites that you know about that have books. Yeah. You know, named after rivers. Yeah. Because you're a great cook, Stephen, and you're a great baker. I enjoy it. I don't know if I'm good, but I'm, Abby's a good baker. I'm not that very good baker. Abby's a better baker. You've made some Guinness stout gingerbread cake that was really good. That's a difficult process. Yeah. Because you've got to boil stout. Yeah. And reduce it without burning it. And then a whole bunch of black strap molasses. Yeah. So good. No, these are not simple chocolate chip cookie recipes you're bringing to the office sometimes. It's really nice. I'm going to hook you up with an almond pear galette that I invented. Oh. Oh, boy. It's a, with a brandy caramel sauce. Yum. Oh, man. Okay, delicious. Come on. Well, we know every night when we're doing the show, as we're getting ready, when I'm getting made up and I'm with the glam squad, we watch one recipe from Ina Garten. I love that so much. So great. And one of the ones I know is the panna cotta with the rum caramel and the sea salt flakes on top. And I had dinner with an Inus place recently and she served the panna cotta with the rum caramel and the sea salt flakes on top. And I'm like, this is it. That's the height. I've peaked. I should get out of show business right now. That's what you get in for. Yeah, absolutely. Wow. That's a really special treat. I love her. How could you, yeah, she's the best. And just as gracious and lovely in person as she appears to be on the show, like there's no difference between the person who's inviting you into her kitchen on the show and the person who hugs you when she opens her doors. Such a genuine person. Was, was Jeffrey there? Was Jeffrey there as well? Of course, yeah. Oh, nice. He's really the draw. Yeah. And she's just having fun and then Jeffrey comes home later and you know, that's what I love about her. I like going when Jeffrey gets sent on a, on a, on a mission. Yeah. Yeah. Jeffrey's got a job. He's got to go buy the cheese or the wine or the flowers or whatever it is. Yeah. Couple goals. Yeah. Oh, that's beautiful. All right. Well, we've gone off road here as we love to do. A little bit. So what is this night? Oh, questions. It's audience questions. Audience questions. Do enjoy. Are there any questions I can answer before we get going here, folks? You got that, huh? Yes. Wow. What's the question, sir? Hold on. I'm thinking. You got to have french fries, man. That is sexy and salty. I think you're marrying mashed potatoes and you're killing a baked potato. There you go. Thank you. Thank you. Thank you. I'm the stage manager. What is your stage manager? You know, so I'm just wondering what your relationship is like with your stage manager? Mark, what is our relationship like? Yeah. We've known each other for 18 years. This man has got, come back here so everybody can see you. This man has, I'm taller than he is, but this fella, this fella is my rock. He has got the broadest shoulders for me to lean on at all times. You know, he's such a gift to me. He's show folk, too. And so he understands the weird life that we live and he can know what's going on with me without me saying a word. He can read my mind. And he is one of the things that makes this show and the last show we did such a joy for me. That is my relationship with him. One of gratitude and learning. Thank you, Mark. Thank you. And he's also the last person whose hand I shake before the show starts every night. The last person's hand I shake and I say, have a good show. That's it. Anybody else? Yes, young man, in the oatmeal sweater. We have a baby girl doing July. Steven's a beautiful name. Stephanie? Girl, baby girl. Stephanie, okay, yeah? Charlotte or Evelyn? Oh, Evelyn. Because Evelyn, this is my wife right here. Evelyn, right here. Right over there in the oatmeal sweater. Evelyn. Evelyn. I think you have to go with Evelyn for short. Okay. The thing is, my wife is named Evelyn, but she's a bit of a Charlotte. Why? How do you get that? What does that mean? Sex in the city? Oh. I'm a bit of a Charlotte. Ah. Good luck. Good luck. Thanks. Yes, sir. Besides the what? Besides the Cosper. Oh, the Cosper. My favorite, my most memorable daily show suit, shoot. I did a lot of them. I did, I don't know, I might have done hundreds of them. I can't remember. Because I was there for a long time. I was there before John was there. I do remember that they sent me out on one. There was something called the American Family Council, which was a sort of fundamentalist Christian lobbying group that was afraid that there was a gay agenda behind a lot of things. And there was a minute-made ad where Pluto and Popeye and Olive Oil are in it. And instead of drinking spinach, Popeye and Pluto drank orange juice instead, and they became friends and ignored Olive Oil. And the people at this organization thought that it was promoting a gay agenda. And so I went in character, because I used to kind of do a character, and I went in and I said, why are they doing this to us? You know, I watch it, I feel it, I see what they're doing, and I don't hate gay people. And the guy said, neither do I. I said, no, guys like us don't hate gay people. We're just angry at the ones that turn us on. That was a lot of fun. It went on from there. It was like a three-parter. It was a really long one. I really enjoyed it. And anybody else? Yes, ma'am. How are you going to watch the eclipse? How am I going to watch the eclipse? Out my window, I can't go. We got a show that day or else I would go. In 2017, we, you know, I'm from South Carolina, and we have a little place down there, and the totality went over our house in 2017. So we had a big party. We had, like, a taco truck and everything out in the yard, and watched it. It was fantastic. Only two and a half minutes. It's like four and a half minutes this time, because the moon's a little closer. So it's going to be a longer one. I really wish I could. I loved it so much in 2017 that I looked up where the next eclipse would be, and it was going to be on December 14, 2020. And so I booked a flight to go down there, and I booked a place for all me and my brothers and sisters to stay, because December 14 would have been my father's 100th birthday. So I wanted to all go down there and celebrate my father's 100th birthday down there, and COVID. Yeah. Yeah. So anyway, anybody else? Yes. Favorite cookie and why? Favorite cookie and why. Now we're getting somewhere. There you go. That's a question. Great question. Evie, what's my favorite cookie and why? It's like Malamar. I do like Malamar's because they're a seasonal treat. That's my favorite store-bought cookie. My favorite cookie to make is, oh, it's the cherry. It's the oatmeal cherry. Correct. Do you know that it's an oatmeal cookie made with cherries instead of raisins? Do you know this cookie? Hello. This is a cookie that I thought I sort of invented last summer because what I do is that I get dried cherries, like dried bings, pitted dried. You can't believe I'm going to tell the story. I take dried pitted bings and then I soak them for 24 hours in Mount Gay rum. And then I drain them the next day and I save the cherry rum for little drinks. And then I make the cookies with that and mama. Oh, baby, you step on a baby's finger for one of those cookies. Unbelievable. I'll send you some, okay? All right. We're ready to do the show. You all ready to do the show? You all ready to do the show, everybody? Great. I'll see you next time.
