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karemali123 · 4 months ago

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Learn Cooking with Kevin Bludso: The BBQ Master

Come along on a flavorful adventure through Kevin Bludso's world of BBQ delights! Enjoy the unique tastes of his signature recipes and discover the easygoing techniques to bring Kevin Bludso's barbecue magic right to your home kitchen.

Intro

Are you looking to learn cooking from a true BBQ master? Look no further than Kevin Bludso, the legend behind some of the best barbecue in the business. In his ultimate BBQ cooking class, Kevin shares his secrets to creating mouthwatering dishes that will impress even the most discerning BBQ aficionados. Join us as we delve into the world of BBQ with Kevin Bludso as our guide.

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Meet Your Instructor: The Legend of Kevin Bludso

Kevin Bludso stands as a towering figure in the realm of BBQ, a maestro whose journey to barbecue excellence began in the heart of Texas under the watchful eye of his grandmother. This early immersion into the world of slow-cooked meats and tantalizing spices laid the foundation for what would become a celebrated career. Kevin's passion for barbecue has since evolved into a successful business venture, with Bludso's Bar & Que drawing in enthusiasts from across the globe to its locations in Los Angeles and Melbourne. His reputation as a BBQ master rests not just on his ability to produce consistently delicious and succulent meats but also on his commitment to authenticity and quality. Bludso's expertise extends beyond the grill; he is revered for his dedication to the craft, often cited for his deep understanding of the nuances that make BBQ an art form in its own right. As an instructor, Kevin brings to the table not just recipes and techniques, but a rich legacy rooted in tradition, ready to be passed down to the next generation of BBQ lovers eager to learn from one of the best in the business.

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The Art and Science of BBQ Cooking

BBQ cooking embodies a unique intersection where creativity meets precision. Under Kevin Bludso's tutelage, students discover the intricacies of melding flavors through spices and the importance of selecting the appropriate cuts of meat, which are crucial steps in the journey towards BBQ mastery. He emphasizes the significance of understanding the various smoking techniques, including the selection of wood that complements the meat's inherent flavors, enhancing its taste and aroma. Kevin's approach to teaching BBQ goes beyond mere instruction; it's about imparting a deeper appreciation for the patience and attention to detail required in slow-cooking processes. Students learn to appreciate the science behind maintaining consistent temperatures within smokers, a fundamental aspect that influences the texture and juiciness of the final product. Kevin's class is designed to equip participants with a comprehensive toolkit of skills, enabling them to navigate the complexities of BBQ cooking with confidence and creativity. The journey through this section doesn't just aim to educate about the techniques but also to instill a passion for the craft, encouraging students to explore their own BBQ style within the framework of time-honored traditions.

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Choosing the Right Tools and Ingredients

In the realm of BBQ, the significance of utilizing the correct equipment cannot be overstated. Kevin Bludso highlights the necessity of having a robust set of tools to elevate your BBQ experience. He will introduce you to the indispensable smokers and grills that serve as the foundation for any serious BBQ endeavor. Understanding that precision is key, Kevin places emphasis on the critical role of reliable thermometers and an assortment of utensils tailored for BBQ. These tools are not just accessories but essential instruments that ensure consistency and perfection in every cookout.

Beyond the hardware, the selection of prime ingredients forms the cornerstone of exceptional BBQ. Kevin delves into the art of choosing premium meats, stressing the impact of quality on taste and texture. He guides you through the nuances of picking the right cuts that are suited for various smoking and grilling techniques. The lesson extends to the careful selection of spices and herbs, which are vital in crafting distinctive flavors that define signature dishes. Kevin's approach is to blend tradition with innovation, encouraging you to experiment while respecting the fundamentals that make BBQ a celebrated culinary art.

This section isn't just about listing tools and ingredients; it's a comprehensive guide to making informed choices that align with your BBQ aspirations. Kevin's expertise ensures that you're equipped not only with the physical tools but also with the knowledge to select ingredients that bring out the best in your BBQ creations.

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Mastering the Techniques: From Prep to Plate

In Kevin Bludso's comprehensive BBQ cooking class, participants embark on a culinary journey that demystifies the entire process of BBQ, from the initial preparation of meats to the moment they are ready to be savored. Kevin's hands-on approach ensures that students grasp the essential steps involved in seasoning meats effectively, employing techniques that lock in flavors and aromas. He skillfully demonstrates how to blend spices for rubs and marinades that enhance the meat's natural taste without overpowering it. The class covers the art of meat preparation in detail, including trimming and slicing techniques that influence cooking times and textures.

Through step-by-step guidance, Kevin showcases how to manage the smoking or grilling process, ensuring that each piece of meat is cooked to perfection. He places a special focus on temperature control and the significance of resting meat before serving, crucial steps that contribute to achieving the desired tenderness and juiciness. Kevin's methodical teaching style encourages students to ask questions and engage in the cooking process actively, providing a solid foundation in BBQ techniques that can be adapted to any level of expertise. This segment of the class is not just about following recipes; it's a deep dive into understanding the nuances of BBQ cooking, empowering you to experiment and develop your unique BBQ signature.

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Kevin's Signature Recipes Unveiled

In this pivotal segment of Kevin Bludso’s BBQ cooking class, attendees are treated to an exclusive reveal of his celebrated recipes that have garnered acclaim far and wide. Kevin takes center stage, demonstrating the meticulous preparation and cooking techniques that go into his legendary brisket, succulent ribs, and other signature dishes. Each recipe is a testament to Kevin's mastery over the craft, blending traditional methods with his unique twists. Students will observe, firsthand, the precision and care Kevin applies to each step, from choosing the right cut of meat to applying the perfect blend of spices for his rubs and marinades. This session not only offers a rare glimpse into the kitchen of a BBQ master but also equips students with the practical skills needed to recreate these culinary masterpieces on their own. It’s a chance to bring a piece of BBQ excellence into your home, transforming ordinary meals into extraordinary experiences.

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Tips and Tricks for BBQ Perfection

Kevin Bludso’s BBQ class goes beyond recipes and techniques; it’s about fine-tuning your skills to reach BBQ excellence. In this crucial part of the class, Kevin shares invaluable insights that transform good BBQ into great BBQ. One such tip is the importance of patience; allowing your meat to marinate longer and giving it the necessary time to smoke can dramatically enhance flavor profiles. Another key point Kevin stresses is the role of intuition in BBQ. While thermometers are critical tools, learning to judge doneness by feel and appearance is an art that comes with experience.

Kevin also addresses the common challenges BBQ enthusiasts face, such as managing flare-ups and ensuring even smoke distribution. He provides practical solutions, like using indirect heat for larger cuts of meat and rotating your items on the grill to achieve uniform cooking. Additionally, Kevin touches on the subtleties of creating a smoke ring, a coveted sign of well-executed BBQ. This involves choosing the right wood and controlling the smoker's temperature to optimize the chemical reactions that create that perfect pink layer.

He emphasizes that BBQ is a continuous learning journey, encouraging students to experiment with different rubs, woods, and cooking times. By sharing these strategies, Kevin aims to equip his students with not just the knowledge, but the confidence to innovate and personalize their BBQ, making every cookout a memorable experience.

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Joining the BBQ Community: Beyond the Cooking Class

Graduating from Kevin Bludso's BBQ cooking class opens the door to a vibrant and dynamic BBQ community. This isn't just about mastering the art of barbecue; it's about entering a fellowship of enthusiasts who share a deep passion for smoked meats and grilled delicacies. Engaging with this community provides an invaluable platform for exchanging ideas, troubleshooting common BBQ dilemmas, and celebrating successes. It's a space where novices and experts alike can find inspiration, challenge their skills, and perhaps most importantly, make lasting connections over the shared joy of BBQ. Participating in forums, attending BBQ events, or even competing in contests can enrich your barbecue journey, offering endless opportunities for growth and enjoyment. The lessons learned in Kevin's class serve as a foundation, but it's within this community that your BBQ skills will truly flourish as you explore new techniques, flavors, and friendships.

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#cooking #cooking class #learn cooking #cook #cooking art #cooking professionally #cookery #Youtube

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currymanganese · 11 months ago

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Will Carmy leave the culinary world?

I know based on Carmy's current disillusionment with the restaurant world that this is a question that us fans have been asking ourselves, but here are some reasons why I think that Carmy will stay in the food service industry in some capacity, or at least why I'm hoping that he will.

Carmy loves the family restaurant:

First and foremost, Carmy does have a love for his family's business and for cooking, despite the burnout that he has been experiencing he defends the restaurant against his sister's scorn for The Beef and Uncle Jimmy's desire to purchase it in season one. Also, note that in his first onscreen face to face conversation with his sister, Via Chicago by Wilco plays in the background, and the tortured lyrics ultimately end by speaking of searching for home,

-and inter-cut with this scene, Marcus and Richie highlight an effective change Carmy has made to the restaurant (organizing the spice rack). The scene deliberately extends to have Gary tell Fak his REAL NAME while the song in the background says, "printed my name on a back of a leaf and watched it float away..." while Marcus finds a keepsake from Carmy's fine dining days / James Beard Award win that references, "Fairest Creatures", a phrase from Shakespeare's Sonnet 1 which is part of a

series of sonnets which urge a young man to marry and have children so that his legacy will live on. It is almost as if the narrative is telling us that Carmy's real name/identity is being a world class chef, not the harried, downtrodden line cook / small business owner we see him as at the beginning of the pilot, but this identity has temporarily eluded him. It also reinforces what Sydney said about him during her character introduction, when she told him that she knows who he is, "Most excellent CDC at the most excellent restaurant in the entire United States of America".

In a literal sense, the restaurant currently is Carmy's home away from home, even more-so than his sparse apartment, it is also his family legacy, and apart from his love for his family, the restaurant, and cooking by extension, is quite likely his "first love". He outright tells Jimmy that he loves the place in his conversation in Hot Dogs at Nicky's birthday party, and during his business pitch in "Beef" in S2;

"I love this place. I love this city. I wanna start our first business here."

He also doesn't deny it when Richie asserts that he loves the restaurant when Richie has the conversation about purpose with him also in "Beef", he just lets slip that the business is not fun for him presently, but as with many things, that can be subject to change in the future, especially if the restaurant presents him with the opportunity to have a home and a family of his own, and a legacy to give his own child or children someday! Now, don't get me wrong, a major component for Carmy's original love for the restaurant and for cooking was motivated by his love for Mikey, however, I believe that over the course of the series that Carmy may cement his love for the place and for his identity/ vocation as a chef even though he no longer has Mikey as his reference, his North Star. He may very well find even more reasons to love being a chef and to love the place that Nat and Jimmy, and his mom, and even Mikey once found unlovable.

2. Divestment and gifting of belongings, especially belongings that one is emotionally attached to is often a symptom of suicidal depression:

This may be TMI, but I first learned this as a child because my father was suicidal, he also even attempted once, but was thankfully unsuccessful, but one of the things my mother taught me and my siblings to be wary of is when he gives away clothing (he loves clothes). I know that Carmy giving Tina his chef knife in Season 2 is probably not meant to indicate that he is depressed, but I would be concerned if Carmy checks out of the business entirely to the point that he completely gives his stake in the restaurant up to Sydney or something of that nature, since, see point one above, he does love the restaurant, despite the strain that it causes. If Carmy continues giving away stuff that he loves in Season 3 onward I'd be very concerned.

I also believe this mental health symptom of suicidal depression was subtly illustrated in the pilot of Season one "System"; the jacket that Mikey gave Carmy, the one that it is implied that Carmy ended up selling to keep The Beef stocked and afloat, why did Natalie have it if Mikey gave it to Carmy? I believe that Mikey may have let Carmy know that he wanted him to have the jacket before he committed suicide, as in, Mikey divested himself of the jacket, just like in death he ultimately divested himself of the $300,000 from Uncle Jimmy and the restaurant itself. Knowing that, I don't see Carmy having an easy time walking away from the restaurant, regardless of if it is to pursue his artistic passions, even if he wants to...And also, as Carmy expressed in his monologue in Braciole, there's artistry in cooking and it is a subset of art that Carmy has become quite proficient in.

3. Carmy is competitive, but we still haven't seen him at the apex of his talents as a chef onscreen in the show so far:

Carmy was once so competitive in the culinary world that he viewed his coworkers in an antagonistic light to such a degree that he was determined to be so excellent at his craft that he "smoked" them and showed them up by comparison...He essentially becomes a master in his profession, despite his lack of academic /collegiate instruction in the culinary arts, through sheer spite for Mikey (as he expressed in his monologue in Braciole), for making him feel,

"...so rejected, and lame, and shitty, and uncool...."

-and out of spite/disdain for his coworkers. Although he is now far less anti-social and presumably has a healthier attitude towards competition, what would happen to someone with Carmy's competitive mentality if he quits the industry?

What healthy outlet does he have to be competitive to the extent that he can "be the fucking guy" and be the best at what he does, and to quite frankly be (in his own estimation, most importantly) cool? What happens to him (if he quits being a chef) the first time he walks into a restaurant and orders a meal, sits down to eat it and finds the dish shitty? What happens to him when he can't turn off the intuition that he has honed from years of self study where he can figure out how to improve a dish just off of one taste, like he did with Syd's braised Beef Short Ribs? As @thoughtfulchaos773 mentioned to me, we still haven't seen a moment where Carmy is confident and in control AND having fun while he is gelling with the rest of the crew in the kitchen, like Richie had while on expo in the season 2 finale.

If he quits being a chef, when will he get to "be the fucking guy" that Uncle Jimmy has been admonishing him to be? Because on some level he does indeed want to be that guy; he even watches Pasta Grannies in his free time, he doesn't suddenly stop being that kind of guy even if he quits, and I daresay that cooking may actually be some sort of special interest for him, which leads me to my next point:

4. Carmy may have to get into some form of further studies if he wants to pursue visual arts intensively, whether at a tertiary level or through some vocational program or as someone's understudy:

Whether it's visual or performing arts, the arts are quite difficult to get into and be successful in at a high level, and Carmy may have to undergo some retraining in order to have a competitive chance in that field, whether as an independent artist or whether he works under another artist or for a studio or fashion house etc., especially since the business administration aspect of his current job seems to be a challenge for him. However, since Carmy expressed that he had trouble in school and there were also instances where he seemed to struggle with executive dysfunction in season 2, the possibility exists that Carmy has ADHD or some learning disability that may complicate such a prospective career switch. It wouldn't be impossible for him, mind you, but this is a factor that also potentially influenced him, if not outright prevented him from going to college or pursuing another field. He'd need a lot of privilege and support to make such a career shift successfully.

Barring some assistance from connections and friends in high places (a la - his implied friendship with Thom Browne) it is unlikely that his current artistic skill level in sketching/illustration (that we have seen thus far anyway), that is either self-taught or based on his high school education, would be enough to get him very far as a visual artist. From seeing some of my artistically talented relatives struggle to make it as performance and visual artists, the arts can be very cutthroat, nepotistic and stressful industries to break into. The starving/obscure artist is an international stereotype for a reason, one of my grandfathers was even a struggling multi-instrumentalist for example; it can be quite rough out there in the art world!

Which brings me to my next point;

5. If Carmy continues to avoid dealing with the root of his traumas and does not process his grief and address his mental health issues, even if Carmy switches career, the next industry that he's in will still proverbially beat his ass:

As part owner of The Bear, Carmy has the opportunity and freedom to not just realize his own creative vision, but he also has the liberty to make it (along with Syd and Nat's and the entire crew's help) so that the restaurant is, to quote Sydney, "different from all the other places we've been at." He now has the power to make it so that, as much as possible, the restaurant is not the toxic, abusive, soul sucking enterprise that had him vomiting every day before his shift when he worked under the abusive executive chef (implied to be) at EMP. If Carmy cedes his place at The Bear, he is not guaranteed to have the same level of autonomy in another field, even as a visual artist, and the arts (or any other industry he may move on to) are riddled with challenges and injustices and struggles of their own.

While it would probably not be the intent of the creators if they do depict him leaving the culinary industry someday, in a way Carmy quitting being a chef could also be seen as a repudiation of Sydney's conviction that The Beef, now The Bear, doesn't have to be a shitty place to work at. If Syd and Carmy succeed at making it a great place to work at, shouldn't he be able to enjoy that for himself as well?

6. This show is many things, it's a study of the way grief and trauma shapes a person, it's about family, surviving family trauma surrounding addiction, and love, it's very loosely autobiographical, it's a genre bending dramedy, but so far it has also been a love letter to the food service industry and food service workers:

This is just my opinion, but wouldn't it be a somewhat tepid love letter to the food service industry/worker if the protagonist leaves the very industry that has made him who he is thus far, and that has even brought (in my opinion, don't kill me) his soulmate (Sydney) into his life at the end of the story? After the showrunners took the care to have two bottle episodes where supporting cast members gained fresh perspectives on their roles in the food service industry (Marcus in Honeydew and Richie in Forks) - we are even shown Richie (like Sydney with Coach K's "Leading with the Heart") reading and internalizing the book, "Unreasonable Hospitality" by Will Guidara.

To quote the author's website:

"Today, every business can choose to be in the hospitality industry — and you don't have to be a luxury business to do it. This book of lessons about both service and leadership learned over a career in hospitality celebrates the one principle that will never go out of season: the human desire to be taken care of. In this behind-the-scenes peek at the world of fine dining, Guidara shows us how to find the magic in what we do — for ourselves, the people we work with, and the people we serve."

As a result, I think Marcus and Richie's character arcs in season 2 foreshadowed the possibility of Carmy having a similar transformation on his current outlook on the restaurant and his place and purpose in it. It is also important to note that potential love interests served as mouthpieces to aid Marcus and Richie's perspective shifts in Honeydew and Forks, Luca for Marcus and Jess for Richie; while they weren't there as the sole reasons for Marcus and Richie's renewed appreciation for what they do in the restaurant, they were there to witness and assist with their character development and renewal.

With this in mind, how do you think learning that he prepared the best meal Sydney ever ate in her life, when he was at one of his lowest points mentally / professionally would affect Carmy? Would he really want to walk away from the field and vocation that helped him to win over / woo Sydney before he even met her, when he learns that this is effectively what brought her to his doorstep in the first place, not The Beef, not her Dad, not Mikey, not his prestige as a chef, but him and his cooking? I think that over the course of the show that Carmy has to learn to (to reference the aforementioned books) lead from his heart, and to rediscover the magic in what he does as a chef.

7. One of Carmy's struggles is loneliness and isolation, he may be even lonelier if he leaves The Bear behind:

Realistically speaking, the food service industry is a high stress industry that makes high demands on workers' time, with that in mind, how will he maintain his relationships with those who we have seen become his surrogate family members in the crew if he walks away from The Bear permanently? Let's say he becomes an independent visual artist, being self employed can be a lonesome experience. Also, loneliness itself can also cause dissatisfaction with one's job, does he really no longer think he is cut out for work as a chef, or is his loneliness one of the factors that brought him to a psychological/emotional tipping point at the end of season 2? From my own experience with losing my job at the end of last year, switching careers or leaving behind a job can, in an of itself, be a very isolating experience - especially if you were emotionally attached to your job or befriended your colleagues. If Carmy's loneliness is one of the biggest things he wants to escape, leaving The Bear isn't going to automatically make it possible to form the connections and the work/life balance that he is yearning for deep down inside.

8. If Carmy walks away from the restaurant, what happens to his partnership with Sydney?

After all, he was the one to convince her to partner up with him to start a new place. Worse yet, Carmy is heavily implied to be in love with Sydney, how will he have the opportunity to make something of that fondness for her or maintain a romantic relationship with her if he does start a relationship with her, if he leaves? He won't be there to try to make good on his promise to not let her fail, he won't see the highs and lows of her days BOH, their relationship just would not be the same. The disparity between professions and the high constraints on their time was also one factor that would have made it difficult for Carmy to maintain the relationship with Claire in the long run.

As such, it is common for persons in the food service industry and in other fields where it is common to work long hours, to get around this hurdle to proper work/life balance, by simply having their personal lives heavily intertwined with their work. It's common for persons in the food service industry to meet their spouses and partners at work and to continue to work with them. This is even referenced in season 2 which featured the husband and wife owned and operated restaurant, Kasama, and also with the butcher that mentions that he is in business with his wife to Sydney, after they lost their restaurant due to an untrustworthy partner.

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So which will Carmy ultimately be to Sydney, just a partner that ultimately walks away from their shared vision and venture and goes it alone with his own career, even if it is for the sake of his mental health? Or will he be her partner in multiple senses of the word? Does he really "wouldn't even wanna do it without" her in a literal sense or will he walk away from The Bear? I'm hoping that he stays, or that even if he leaves that they leave together, and that they leave to greener pastures. Remember that Carmy told Jimmy that he wanted to open their "first restaurant" there at The Bear, imagine if they yield the restaurant to Tina, Richie and Nat someday and start another venture elsewhere or start publishing cookbooks together or become food television personalities, like Carmy saw himself as in his nightmare in Braciole, but in a positive twist?

Also keep in mind that when asked about the possibility of there being a romance between Syd and Carmy, Christopher Storer has gone on record to cryptically say about the two of them:

"It's a partnership, you'll see......."

9. Carmy is not a one to one analogue for Christopher Storer:

While Christopher Storer left the food service industry and entered the film industry as a writer/producer and director, and Carmy and his family is loosely based on Christopher Storer and his sister's life, there are some deviations from C Storer's life that make Carmy's character and story unique. Carmy is a youngest child, Storer is the eldest child in his family. Apart from having a cigarette addiction, Carmy is sober, but C Storer struggled with alcohol and substance abuse before he met his partner Gillian Jacobs. Storer is currently no contact with his mother who is an addict, but it remains to be seen what decision Carmy will ultimately make concerning his relationship with his mother, Donna. At the very least it seems that Nat wants her to be a part of their life still. This might be superficial, but Carmy is also short and Christopher is tall, here he is standing between Ebon Moss-Bachrach and Lionel Boyce who are roughly, 6' and 6' 3" respectively.

I'd be more confident that Carmy would leave the food service industry if he was more of an author stand-in for Christopher than Jeremy Allen White's depiction of Carmy currently is. Perhaps Carmy will represent the chef that Storer would have liked to work under or become if he remained in the culinary industry. And perhaps Mikey represents the person that Storer saw himself becoming if he did not meet Gillian Jacobs and become sober? Based on the earliest drafts of The Bear I know that Carmy and Sydney were supposed to more closely resemble Storer and his relationship with his sister Courtney, who is still a chef and is a culinary consultant on the show. However, since the story has changed so much after JAW and Ayo's casting, to the point that Carmy and Syd's relationship if rife with romantic subtext, then it'd make sense for me if Carmy remaining a chef is one more area where his life is not just a mimicry of Christopher Storer's.

TL;DR - I don't think Carmy will quit the culinary industry or The Bear, or at least I hope that he won't and here's why:

Carmy loves the restaurant.

Divestment of beloved belongings is sometimes a symptom of suicidal depression.

Carmy is a competitive person, being a chef gives him a healthy outlet to compete and to execute well at a high level, and we have yet to see this side of him/his full potential as a chef onscreen.

Carmy will require retraining to work in another field, even if he wants to do visual arts full time.

If Carmy keeps avoiding dealing with his mental health issues, a job in a different industry will still be a challenge for him.

The show is a love letter to the food service industry, Carmy leaving the industry someday will defeat the purpose of the show in a way, and would mark a departure from the trend of character progression where we've seen the supporting cast find renewed purpose in the industry.

Since Carmy suffers from loneliness, it is likely that he'll be even lonelier if he leaves The Bear.

His partnership with Sydney and his possible desire for a romance with her may suffer or become less likely to occur if he leaves.

And lastly, Carmy is not completely based on Christopher Storer's life, just because Storer left the food industry doesn't mean that he intends for Carmy to do so by series end.

Thanks for reading this through if you've made it to the end, and a big thank you for listening to me jaw on about all of this and convincing me to write it out @thoughtfulchaos773 !

P.S. Happy New Year everyone! 💃🏽

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