SHOULD WE BUY THE PENTHOUSE??

Welcome to Chef Mike Andes. Today we're going to show you a very amazing recipe. It is called a moo-ich.

Um, why not a cookie sandwich?

Because moo, ice cream, sandwich. Ice cream sandwich. But see, this is, this is a protein pint. Very good. Now get the chocolate or the vanilla if you're gonna do what I'm about to do. If you want just by itself, get cookies and cream, and it's amazing. Okay, now how we do this is you make sure it's actually frozen, and then what we do here is we just cut the thing. Is this safe? No. Is this amazing chef-ness?

Please be careful.

100%. Now as long as it is nice and frozen solid, you then just take it and you pop it out, just like that. Boom, nice and clean.

He has a method to the madness.

Here's your sandwich. And then you just take the lid back on. This, my friends, is the Moo Witch. Also, cookies by Banna, and they are keto.

Yes.

Super duper.

ASMR.

Blah blah. Gravel. I gotta go make some hay.

You're gonna make hay?

Yeah.

Not bacon?

No, hay while the sun is shining.

Now time for my favorite part. Yay! I feel like the key to setting your day up for success is front-loading your day. So doing everything that you don't necessarily enjoy doing first thing just gets out of the way, and the rest of the day it's off your mind. For example, I personally love working out in the morning, getting my lift and cardio done, because if I save my workout for like even midday or in the evening, it would just be looming over my mind, and I would just know that I I have to complete that throughout the day. So I front load my day. In all honesty, I front load my weeks. I just like get the majority of my work done at the beginning of the week, or at least I try to, and then it's off my mind. And I feel like that really, really helps, especially cuz like if you procrastinate, it's easier to just say, well, it's too late to go to the gym now, so I'm just gonna go tomorrow. And then tomorrow turns into the same situation. So front loading your day is the key to success. For me anyways, that's what I found. This is meal 2 of the day. Um, to be honest, what I am doing, like working with the coach and everything, it is called like lifestyle prep in the sense that like you're not like a professional bodybuilder by any means. I am not a professional bodybuilder by any means. I love the sport, I respect the sport so much. I respect the people who are even able to go through a bodybuilding prep and get on stage and they're able to be that disciplined because it is, in my opinion, a whole other discipline to be able to like be able to train your brain to be like, fight through hunger, fight through hard workouts, fight through hard days, and just be able to attain a certain physique that you had in mind. Like, that— the discipline that takes is so admirable to me. So anyways, I'm doing a lifestyle prep. Obviously it's not that deep, it's just like for my lifestyle, and I would just want to build a physique that I'm proud of, and that's what I'm working toward. In no means am I ever going to step on stage or anything like that or go pro. I just have so I have so much respect for the sport, especially since going through a lifestyle prep, like, you get a tiny, tiny, tiny, tiny taste of what that's like. Obviously not to the extreme, but I am following a meal plan. I am like following a strict cardio workout routine and step count every day and water count. So like there's, there's variables that are similar that you still track in lifestyle prep versus bodybuilding prep, but like not comparing the difficulty of them by any means because bodybuilding is like professional bodybuilding is a whole other thing in itself, but I just have a lot of respect for the sport and everyone who's able to participate in that. So anyways, that's my little spiel for the day. Front load your mornings and bodybuilding is cool. I planned on cleaning out the fridge today and there's honestly no telling what I'm about to pull out of the back of there because stuff kind of gets shoved back there, out of sight, out of mind kind of thing. So I figured it'd be fun if we do a little what's in the back of my fridge haul. Let's get into it. All right, uh, clearly very disorganized, very messy. It's probably gonna stay that way, but we're gonna like— you know, whenever you kind of throw stuff in your closet but you do it in a more orderly fashion where you just kind of like put clothes in a corner? That's kind of what we're doing here, just kind of shoving stuff to the side. So top shelf, got a bunch of Greek yogurt in the back, hard-boiled eggs that I need to return from Fred Meyer. Something that I need to get out of here— I've had these from Costco. It's like a pack of 2 because— and I don't think I can return them because we did eat one. But this expired on the 16th last month. I feel— I hate wasting. Should I just freeze them and hope for the best? What's today, March? Uh, it's only half a month ago. I'll freeze them. This is— I don't know why I refrigerate this. This is chocolate ganache I use for Mike's Homework Launch Day Cake. Like, look, it's, it's cracking off the sides of the bottles because it's hardened. Like, obviously chocolate and— I think I used coconut oil mix— is gonna freeze whenever it's cold. So don't ask me why I put it in the fridge, but I need to melt this down and clean the bottle out. This bottle was super handy, by the way. It's supposed to be a sauce bottle, but I used it to pipe chocolate on a cake. These pickles, by the way, these from Costco, 10 out of 10. Leftover Thai for Mike meat sticks. As far as like Things to throw away. I think that covers everything for the top shelf. What's back here? Olives that I use for one recipe that I will probably never use again, so that'll be thrown away eventually, probably. I totally forgot about this stuff in the back here. This is leftover frosting from the cake I made Mike. That stuff is still good. This is smoked lard that someone gave us. Oh gosh, I'm scared. What is this? Oh wow, this is old burger sauce I made for a recipe for Mike. That is being thrown away. Cottage cheese, best if used by January. That's being thrown away. Look at how many drinks we have, guys. This is not okay. You get the gist, it's pretty bad. So let me try to clean this up and check back in. When the hair goes up in an ugly bun, you know it just got serious. So I just wiped down the shelves, and no, it doesn't look very organized, but it looks a little cleaner, kind of like, you know, the shelves. Okay, I know I need to get organizers for the fridge. But, uh, I just haven't. And honestly, every drink organizer that I've gotten, I feel like takes up more space than it saves. So then I just like put all the cans in there. So, you know, whenever you get in a cleaning mode, like you just start cleaning everything. I like— cleaning the fridge led to me cleaning the outside of the fridge, which it needed it, um, to cleaning the counters, to cleaning the cabinets, to cleaning the walls, the wall like behind the oven, because there were some splatters on there. So anyways, I should keep going while I'm on a roll, but that's the fridge update.

Okay, so Bree asked me to fill you all in and give you a little behind the scenes. So let me show you this in the studio. So this is where we record all the videos. You've probably seen this before, but what's new is this bad boy right here. A little overhead action. So we're gonna be trying something new. It's not gonna come out for like probably 6 to 8 more weeks. Now this camera will be above me And notice this is actually a glass table. So I'm gonna be able to draw on the table and be able to see it with the overhead camera right there. Yeah, we're gonna try it out. I'm gonna have my iPad, I'm gonna have my computer, I'm gonna have a 4L framework sheet, and then we have all these submitted documents and forms from people that— What happens is we have all these turnaround applications come in and a lot of them we can't get to 'cause we're booked out. Or they're just too small for us to go out to because there's like a solo operator. It's hard to make a 45-minute turnaround episode when there is just 1 or 2 people. And so the ability to be able to have that virtual, and I can definitely make a 15-20 minute video breaking down their numbers, their website, and all that stuff. So that's what we're going to be starting next month. Actually, I'm starting recording next week, but you won't see it for like 6 to 8 weeks on the channel. I'll show you a little behind the scenes in the studio here. Couple things. So this bad boy is exactly as it appears. It is a fan for my butt. Why? Because when you're recording for 3, 4 hours at a time, you need this, you know, you start sweating. So this room can get a little stuffy. So we have that, and then this bad boy— oh, it's not plugged in— that keeps some airflow inside the studio. Expect next month to see those. I'm really excited because Monday the first two we're doing. It's a $650,000 junk removal company and a $450,000 AV and security system installation company. So two different companies. I'll be recording those here on Monday, but interested to see how the white, like, or like the glass works with the writing. I have a backup coming, which is, you know, the regular paper and markers, but we'll see how it goes.

Good morning, folks. It is a beautiful, gloomy Saturday morning here in Bellingham, and we're up to something a fun today. Something that we've already done before. Behind the scenes, Mike Andes and I have been having a lot of conversations about certain condos that we toured like literally last month. So we were like, you know what, let's schedule another appointment, just a little field trip if you will, just to like meander and explore our options. We have an hour before we meet with the real estate agent, so we're at a coffee shop that's in the vicinity, and this is so good. I got a sugar-free almond milk latte, sugar-free pumpkin spice almond milk latte. So good, actually. And Mike got a chai. Smells really good. I'm gonna work here a little bit and then, uh, get up to some shenanigans. Do you have anything you want to add?

No, I have anything I want to add. I'm working on several things, projects.

Can you share?

Um, not really. I'm working on them privately. People will find out about them later.

That's, that's the worst kind of tease ever. I'm working on something but I can't tell you what it is. We're currently in the penthouse, which we did not film in last time. So there's going to be 3 units built. This is the first one. So walk in the door, there's a little foyer situation, bathroom, bedrooms over there. But this part, you like turn in to a little dining room situation, living room situation, and it just keeps going and going into the kitchen. And then there's like a balcony that wraps around all the way to that side. Honestly, pretty big fan of the kitchen. You think? Yeah, with the two cardio machines.

Yeah, the stairmaster only goes this far. Here with a rack in between and the whole—

no shot a rack fits in between.

Well, there are little ones. Get a bigger one, probably.

Dumbo?

Oh, cold plunge right here in the morning. Damn, that's funny. Is the first time we went through the house, the living area seemed bigger. Did it seem bigger to you before?

It did, probably because we already had something to compare it to.

I don't know what we need this bathroom 4, but it has a shower.

Does— there's 3 showers.

Oh, so this is— this would be my bathroom then.

Why is that?

Cuz the other one has a tub. That tub with the swinging thing.

Yeah, why is that bad? You just prefer it—

I prefer it here. And also it's bigger. I can actually have a towel rack.

There's no space for that.

True.

Actually, the counter is a little bit bigger in here. Back to the fancy mirrors we liked last time.

Should I check the water pressure?

Good call.

This is an important thing.

Very important. That's pretty good. Let's check the sink. Oh yeah, that's, that's what I'm talking about.

This was a little bit of a mess. Oh, you're good. Thank you. It's a bit smaller living space. The kitchen is kind of tucked away.

Well, we toured two buildings. This is basically— I think I said earlier there's three buildings. Building C is like just now being started. They're wrapping up Building B and we're interested in Building A, the first one. And the penthouse in Building B, not good, not good. The floor plan is so weird, it's like slanted.

Yeah, the whole building is slanted. We're still stuck with Penthouse 1, Building 1. That's the current plan, but they ain't gonna get $1.85 million for it. That's why it sat empty for so long.

They're trying to charge what, $2.3—

$2.5 on the next panels in building 2. Insane.

And it's smaller, less square footage. It's only 2-bedroom with an office.

So the reason we're considering this too, because they're pouring tens of millions of dollars in the park and the development around this area. And so I do think in the long term these units will be worth $3, $3.5 down the road. And if we can enjoy it for 5 or 10 years in the meantime, let's go.

Sorry if y'all hear chewing. Got a state-of-the-mill plan.

So, you know, if I get for 1.5, I think I'd take it. I have question marks around the way they're sitting at the condo association. So like, because like it's still mostly owned by the developer, like the developer's still mostly the majority because they have 3 buildings, only one of them is full. I have questions about that. The condo association fees aren't crazy. That's not crazy.

It was about $1,600 a month.

No, no, $1,000. Not horrible for that size.

I'm just curious what that covers. Because he didn't even know if it covered garbage. Like, he assumed it did, but yeah, it would because it's shared.

Anything shared, um, like all the common areas, the elevators. I feel like if we got for 1.5, I can make sense of it. I think it would be worth 2.5 to 3.5 in a matter of 5 to 10 years once they finish the whole park. They're doing this huge promenade and connecting the entire city with this trail, and they're pouring tons of money in this. A huge hotel and a conference center going over there.

Do you really think they'd go from $1.85 to $1.5? Do you think you could talk them down that much?

Oh, do I think I can talk them down that much? I don't know, that's what's worth. Like, I'm— that's what I'm sticking with. I'm not paying $1.85 out of a matter of just— that's why it sat there for so long. If it was worth $1.85, they would have sold it. If they contacted me today and were like, hey, $1.5 deal, we'd make it happen. But for all the millions of people watching, you know, do your thing, the internet. Right. I think it would be a solid investment. In like the 5 to 10 year window once all this development is done around here. There's like lots of bike lanes, tons of eating spots, really good cafe we went to this morning right down here, and there's lots of money going into this area.

But we'll see. Pray for me, guys. Mike is in the kitchen concocting something.

Oh no, baby, I am on a roll.

Smells a little burnt in here, not gonna lie.

I think, I think, I think something fell on the burner.

Fell on the burner. Yeah, I think it's like the actual dish that's burning.

No, no, that's perfect in there.

Look at that crispy— oh no, you're right, the bottom is burning. If y'all don't see another vlog next week, you know what happened. This place burned down.

No, if you saw another vlog next week, it would mean we survived. No, I think I did a great job. I did cowboy skillet, then I put egg whites, whipped them up like a soufflé situation, poured it in there on top of it, and then I put cheese, then I put red pepper flakes. Then I put black salt, then I put white salt just to be diverse. And then now I'm gonna have this beautiful like casserole situation inside of a cast iron, which is my favorite. I like eating out of cast iron, makes it tastier. Yep.

What's this speckled stuff?

Uh, I have black salt and I have red pepper flakes.

Okay, okay, okay. That concludes this week's vlog. Thank you so much for watching.

Make a comment below if you agree eating out of a cast iron skillet makes things tastier.

Have a fantastic week.

Bye. Bye.