Julie Lund joins Ike for a conversation about Evil Knievel, Martha Stewart's diamond-studded sweatpants and things she wishes she had been told about in childhood.

Notes:

1.) SSO Pairs Slalom: https://www.youtube.com/watch?v=5YPS5CECsbo

2.) Pasta Recipe Courtesy of Julie Lund:

I'm pretty sure I just made the easiest, tastiest pasta I have ever made. And I would like to share my secrets with you.

Start with 1 box (16 oz) of Rigatoni pasta. Pour dry pasta into a greased, 13x9 baking dish. Preheat oven to 425.

Pour one jar (24oz) of pasta sauce (I used Prego - Flavored with Meat) over the dry pasta. Then fill up the jar with water and pour over the pasta.

Cover tightly with aluminum foil and bake in the oven for 30 minutes.

While pasta is baking, mix together the following:

2 gloops sour cream (about a cup?)
1 glop cream cheese (about 1/3 cup??)
About 3/4 cup grated Parmesan cheese
A generous sprinkle of garlic powder
10 strong shakes Kroger Zesty Italian seasoning blend (IF YOU DON'T TAKE ANY OTHER ADVICE FROM ME, GET YOURSELF SOME OF THIS SEASONING)
Several grinds of fresh black pepper
Enough milk or almond milk to make it whisk-able
(I'm really sorry I didn't measure any of these things)

After the pasta has baked for 30 minutes, turn the oven down to 350 (probably not necessary but I had cakes to put in....), remove the foil, stir, and add most of the sour cream mixture. (Again - details! Luckily the rest of it makes an excellent dip for veggies.) Stir, then sprinkle about 1/4 cup of Parmesan cheese over the top. Return to oven (uncovered), and bake another 10-20 minutes or until the remaining water has been absorbed.

Bon Appetito!