7.5 Johnny Utah: FBI Agent, Former Football Player, Surfer Infiltrator.

In this week’s bonus episode, Kayla and Taylor discuss the cinematic masterpiece Point Break (the 1991 version, NOT the terrible remake) starring our favorite human Keanu Reeves. Topics include Wet Keanu, the unexpected violence, and our mom’s thoughts on how hot Keanu is.This week’s cocktail: a glass of red wineKeanu’s favorite drink is red wine - specifically Australian wines such as the 1971 Penfolds Grange Shiraz and the 1990 Mount Mary Vineyard Quintet Cabernet Blend - but since these can run you a few thousands dollars a bottle, we recommend your red wine of choice!Books, etc. discussed in this episode:Kayla got Keanu’s filmography and Point Break film trivia from the Internet Movie Database (www.imdb.com). Follow us on Instagram @literatureandlibationspod.Visit our website: literatureandlibationspod.com to submit feedback, questions, or your own takes on what we are reading. You can also see what we are reading for future episodes! You can email us at [email protected] leave us a review and/or rating! It really helps others find our podcast…and it makes us happy!Purchase books via bookshop.org or check them out from your local public library. Join us next week as we discuss How Beautiful We Were by Imbolo MbueHere is the cocktail recipe for next week’s episode if you want to drink along with us!Cameroon Hibiscus Ice Tea (via AFROVITALITYEATS)INGREDIENTSFolere:1 medium pineapple2 cups dried hibiscus sepals (roselle)3 quarts waterSimple Syrup:1 cup sugar1 cup waterINSTRUCTIONSThoroughly wash and peel pineapple. Cut up pineapple flesh into quarter inch chunks. Combine pineapple peels, 1 cup of the pineapple chunks and water in a large pot. Bring to a rapid boil and cook for 10 minutes.Add in hibiscus and continue boiling for another 10 minutes. Remove from heat, cover and let cool overnight ( At least 7 hours).Strain with a sieve at least two times to remove all pineapple debris. To make simple syrup, combine sugar and water in a pot, heat and stir until sugar completely dissolves. Cool and add into folere. Using a funnel transfer into bottles, cap and chill for about two hours.Enjoy cold over ice