We've always had a 'thing' for KLP so why did it take us 706 episodes to get to it!? Today we're diving through dumpsters full of pulp as we learn about new fangled citrus crossings and discover a love for food festivals. Mr Botany lurks behind the curtain and Jane Ellison meets her match as the sandy crusts of the Florida Keys beckon us. Next corporate retreat!?
Cook's Illustrated Key Lime Pie
Stella Parks’s KLP recipe (Magic Key Lime Pie)
The Best Key Lime Bars | Cooks Illustrated
Molly's Now but Wow! - “Somebody New,” from Thee Black Boltz
Molly 0:04
Hi, I'm Molly, and I'm Matthew. And this is spilled milk, the show where we cook something delicious, eat it all, and you can't have any. And we just ate some cream, I mean, Key
Unknown Speaker 0:15
Lime we just ate some cream.
Molly 0:18
We just ate some key lime pie.
Matthew Amster-Burton 0:20
And this episode is about cream lime pie. It's about the klp, key lime pie. I can't believe we haven't done this yet. It's one of my this. So here's my memory lane. It's from yesterday. So wife of the show, Lori, said, Do you think key lime pie is your favorite non chocolate dessert? And I can't think of one I like better. So
Molly 0:42
I don't know if I knew this about you. Our listeners probably know it, because we've probably talked
Speaker 1 0:47
about it a bunch of times. But like, have we haven't done an episode. So you always
Molly 0:52
have a thing for you've always had a thing for key lime pie. I've always had a thing for key lime pie. Okay? And so, like, you know, do you make key lime pie often? Do you buy it whenever you see it on a menu? Do you how does this play out in your life? Yeah,
Matthew Amster-Burton 1:05
you're right. We have talked about this before, because I know I've mentioned the long closed restaurant barbacoa on upper Queen Anne that had key lime pie in a crock. Oh, I don't remember that. Yeah, it was, that was, like their signature dessert. It was a crock full of pie. And I don't know, I've just always loved it, like it doesn't even have to be good. No, you don't
Molly 1:27
have to explain yourself. I'm just trying to understand, you know, how this shows up in your life? No,
Matthew Amster-Burton 1:31
you're right. It seems like I would talk about it more often, yeah? I mean, I talk about things
Molly 1:35
I love all the time, like my children, my dog, my spouse, yeah,
Matthew Amster-Burton 1:40
but, like, but those things aren't as good as pie. That's right, you're exactly right. I don't make any pie often, but wife of the show, Lori, knows that, like, if she makes key lime pie, that's going to be a real special treat. That will be, will be buzzing about around the Amster Burton homestead. Did you
Molly 1:54
make the recipe that that Lori usually makes? Yes, today. Okay. Well, it
Matthew Amster-Burton 1:58
she even helped. She made the graham cracker crust. It was a team effort. And when she gets home from work today, there'll be a piece of pie waiting. Oh,
Molly 2:06
watts, what a woman. Okay, so I have no memory lane for this stuff. I've eaten it before. I've always thought it was delicious, but I never think about it.
Speaker 1 2:15
Yeah, I don't know, like, I don't know what made it like, you know, lodge in like, the pie area of my brain, the pie lobe. Yeah, the pie lobe. The other Oh, the only other thing I was gonna mention is that one of my all time favorite albums is called Key Lime Pie. It's camper van ba I was gonna say it's their last album, but then they got back together and made three more albums, but it's their last, like, classic era Camper Van Beethoven album from 1989 I want to say key lime pie. Yes, I listened to it. My friend Kenji introduced me to it. I listened to it a million times in college. When I was spending a summer in New York, like, interning, I drove my roommate insane playing it over over, over and over, like, what is this terrible music? I love that album so much. It's not on Spotify. You would have to, like, buy a CD or pirate it or something. Okay, so, okay, what is a key lime? All right, I'm gonna try to answer this question. When I say I I've just been taken over by Mr. Botany.
Molly 3:13
Oh, wait, hold on. I Wait, I hear you knocking.
Matthew Amster-Burton 3:21
Come in. It's me, Wow, we're so good at improv. Come in. It's me. That's what I say. Whenever I come to someone's door, you know, like when I show up at your house, I like, knock on the door. I say, come in. It's me. You say, I'm already in. No but
Molly 3:41
if, if you are channeling Mr. Botton,
Speaker 1 3:45
really, really fits it, does it sort
Molly 3:48
of does? I don't know, come in, Mr. Botany,
Matthew Amster-Burton 3:52
but are Come Are these the same person saying come in, and it's me,
Molly 3:57
it's you saying come in, and then Mr. Botany, a beat later, says it's me,
Speaker 1 4:01
okay, I didn't leave a beat. Let's try it again. Today's episode is about beats.
Molly 4:07
Okay. Here we go. Ready? Yeah,
Matthew Amster-Burton 4:15
come in. It's me, Mr. Botany, yes. Acting Okay, okay, all right. I Mr. Botany, am here to tell you that key lime, citrus orantifolia, is a cross between Citron and the Thai or macro lime, the really ugly one. Yes, wait a minute, Citron, right? So what's a citron? You may ask, yeah, because, well, in French, that word means lemon, right? So a Citron is a thing that's like a warty lemon. It's kind of the, maybe the only popular, like, it's not even popular. It's like, it's maybe the only citrus fruit out there, cultivated that is not like a cross between other citrus fruits that was, like, invented by humans a long time
Molly 4:58
ago, original citrus. Fruit. I don't want to go that, like,
Matthew Amster-Burton 5:02
there's, like, finger limes and stuff, but like, it's the one that is kind of lurking behind the curtain of many of our most favorite citrus fruits today. Okay, I don't think I've ever had one. I've had Citron flavored things. I think it's kind of lemon ish, okay,
Molly 5:20
all right, okay, so key lime is a cross between that thing and the Thai or makru Lime.
Matthew Amster-Burton 5:26
Yes. Now, the lime that you get, like in North American grocery stores, like the plump green one, is, is often called a Persian lime, that is a cross between a key lime and a lemon, really, yes, the key lime is the ancestor of, like, the common lime, wow.
Molly 5:44
Okay, that truly never occurred to me. I think if you had asked me a couple minutes ago, I would have said the key lime is like a specific version of limes that were, like endemic to a certain area, but maybe not necessarily before or after the Persian line, right?
Speaker 1 6:01
What is a lemon? You may ask. I didn't even put this on the agenda. I believe a lemon is a cross between a Citron and a Seville orange. I, you know, I've had, like, grown up with lemons and limes my whole life, and sort of thought of them as, like, Well, we, you know, basic people. People went into the, you know, the citrus forest in prehistoric times, like here was, there was a lemon and there was a lime, and then they were delicious. No lemons and limes are human inventions so
Molly 6:29
interesting. I think that there was some stuff about this in oranges, by John McPhee.
Matthew Amster-Burton 6:34
Oh, I'm sure there was. I haven't read that in too long. I know there was a decent amount about limes. I was thinking about it, because isn't in orange. Is the part where he talks about how they tried to find a lime seed,
Molly 6:44
yes, in like a whole dumpster full of like a semi truck full of pulp.
Speaker 1 6:49
Let's say it was a dumpster. That is a great it's all right. You are nothing but a dumpster full of pulp. Why don't you roll on out of here?
Molly 7:07
Slosh on out of here. I don't know
Unknown Speaker 7:09
seedless pizza shit.
Molly 7:15
I only like a pulp free dumpster. Thanks, Matthew.
Matthew Amster-Burton 7:22
Have you noticed, like, I we probably talked about this all this year already, but if you notice that the it's got such a ring to it, right? Yeah, in, like, the syllabification we've talked about on the show that, like the the whole product category of, like frozen juice from concentrate has, like, almost disappeared. I
Molly 7:46
think we have talked about it, yeah, right, yeah. Okay, so hold on, okay, yeah, yeah. So Persian limes are sort of what we think of as regular lime. Regular limes, yeah, are a cross between a key lime and a lemon. Yeah. Wow. Okay, okay, okay. So back to the key lime. So the key lime then existed before the Persian lime.
Matthew Amster-Burton 8:09
Key limes, and probably, like, all these things, are native to, like, Central Asia. That's where all of the old time citrus crossing happened, okay,
Molly 8:17
as opposed to the newfangled citrus Yeah. I mean, I, wasn't gonna say all
Speaker 1 8:21
citrus crosses, because I'm sure there are some like new varieties. Like, I think, like mandarin oranges are pretty fertile ground for like, new product ideas. But like, every everything we think of as a citrus fruit goes back to that region. Okay, so key limes, they are smaller than Persian limes. They are more acidic. They have thinner skin, and they have seeds, usually a lot of seeds. Persian limes never have seeds because they're triploid, meaning they have three copies of each chromosome, so they can't do meiosis, and so they can't produce seeds. Oh, okay, okay. Key limes are diploid, like us, like us, yeah, hey, dips, yeah. We're all my we're all my diploid homies, literally every human.
Molly 9:03
I mean, inclusive magic, yeah,
Matthew Amster-Burton 9:05
they're like, they're like, you know, try so many disorders and stuff, but like, that doesn't make you not diploid. That's right. Okay, you can make a key lime pie.
Molly 9:13
I mean, loads are very specific to certain chromosomes. You still Right, right? So you're still diploid, just to be clear, yes, great, yeah, okay, I have to, I'd stop and think about whether that's correct. Trisomy is just like, three copies of a of
Matthew Amster-Burton 9:29
a specific chromosome. Okay, yeah,
Molly 9:32
okay, yeah, I think I'm getting this now, right? Wow.
Matthew Amster-Burton 9:36
What's the difference in taste between key limes and Persian limes? Key limes. Like, first of all, the juice is lighter in color. It's more yellowy, and they're more acidic. And like, obviously, you know, you can make a key lime pie with Persian limes. That's what I did today. It's much easier because there's a lot more juice in each one, and squeezing a bunch of key limes is a makes my fingers tired. So
Molly 10:00
did you have to alter the amount of juice you used? No, no. And
Speaker 1 10:03
this, this recipe was really written with with Persian limes in mind. I have, I have made it with key limes, and it is noticeably different. I've never done like, a side by side tasting, and we're not doing one today, because I'm not making two pies. No. But like, you know, if you say you made a key lime pie with Persian limes, there are like people who will, who will come out of the out of the orchards, to tell you that that wasn't a real key lime pie. I don't care. Okay,
Molly 10:26
where are these things grown? I mean, why are they called key limes? Are they from the keys so they know they're from Asia? Well,
Matthew Amster-Burton 10:33
okay, but, but in North America, there was, like a citrus canker eradication effort, and then there was also Hurricane Andrew. And those two things kind of finished off commercial key lime growing in Florida. There was quite a bit of key lime growing in Florida, and they are still common, like backyard trees in the Florida Keys. And the Florida Keys like, claim key limes as like their own. And like, obviously they weren't called key limes. You know, back in prehistoric Asia,
Molly 11:01
I wonder what they're sold as in Asia. That is a really good question,
Matthew Amster-Burton 11:05
and I don't know the answer, or even if, like, you know, it may not even be a variety that's that's popular anymore, okay, okay, yeah. But like in North America, you can usually find, like, a bag of them in the produce section. Where will those be from? From Mexico, okay, which, which is where your Persian limes are coming from.
Molly 11:24
I think that I have had key limes in Mexico, yeah, they're just like, They're everywhere.
Matthew Amster-Burton 11:29
They're, I mean, and they're cute. They're so cute. They're so cute and much more spherical than a person lime, all right, so we've talked about key limes. It's time to talk about key lime pie, right? Yes, okay, so I was wondering, is key lime pie really from the Florida Keys? And the answer is maybe. So that's about the best I'm gonna be able to do. So first of all, the annual Key Lime Fest has been held in Key West since 2002 assuming this episode airs on July 10. It just happened last week. Wow, so you were probably, so it's usually around the Fourth of July. It's usually around the Fourth of July. Okay, I hope you booked your spot for key lime tiramisu for two at Better Than Sex on Simonton Street in Key West. Is that? Is that a big draw of key lime fest? It was a thing I noticed on the agenda for key lime fest, if that's what you're asking, yeah, Sign me up. That sounds good, right? Yeah, yeah. Yeah. On the morale episode, we talked about, like a morale Fest in Michigan. We should start going to all these food fests.
Molly 12:27
So, yeah, maybe, hey, if any of our listeners are working for, I don't know, Key Lime fest or the National morale mushroom festival, hey, hit us up
Speaker 1 12:37
or another festival, as long as the food is tasty, okay, psilots w went to the Florida Keys. I didn't ask whether she had any key lime pie in in the keys, but it like, I've always been really curious about the Florida Keys. I don't actually want to, like, schlep all the way, like, to the out to the end of the route one, yeah, but it's looks so interesting. You Yeah,
Matthew Amster-Burton 13:03
we just got back from the key lime fest. Okay, great. All right, so where I learned that key lime pie? It's a custard pie made from lime juice, usually lime zest, egg yolks and condensed milk in a graham cracker crust.
Molly 13:14
That's so interesting. I guess it is a lot like a, like a lime curd, yes, but I guess I didn't, I didn't remember the condensed milk aspect.
Matthew Amster-Burton 13:22
Condensed milk is, like the key ingredient, okay,
Molly 13:25
yeah, and do you? Do? You just chill it. You don't bake it. So
Matthew Amster-Burton 13:29
we'll get there. This is a controversial, controversial question. So first of all, as you know from a previous episode, Monroe Boston Strauss invented the graham cracker cross. He was also the inventor of chiffon pie. Now here's where things are gonna get controversial, according to friend of the show, Stella parks in her book Braveheart, key lime pie was almost certainly a variation on a pie created by the Borden company in 1931 and attributed to Jane Ellison their fictional spokesperson. Oh, like
Molly 13:57
Mrs. Cubison, that's exactly what wiped the show Laurie. Jane Ellison, right. Is she gonna visit us? Oh, wait, hang on.
Unknown Speaker 14:07
Come in. I'm here.
Unknown Speaker 14:10
Oh, hello. Oh, hello.
Matthew Amster-Burton 14:11
Jane Ellison, you look you look great for being 130, years old.
Molly 14:17
I created key lime pie.
Matthew Amster-Burton 14:21
That's wonderful. I'm so proud of you. Did you get like, a blue ribbon for that? No, well, I'm gonna award you one posthumously. I'm sorry.
Molly 14:31
I don't have anything interesting to say.
Matthew Amster-Burton 14:35
I just can't think of what to say. Okay, no, that was great. You don't need to apologize for that. Bye.
Speaker 1 14:43
Watson, I got a bit going about how Mrs. COVID and Jane Ellison were friends. Mrs. COVID, Jane Ellison's husband,
Molly 14:52
oh, I was gonna say maybe they were a couple.
Matthew Amster-Burton 14:55
Oh, sorry, yes. And then they became a couple after they reconciled.
Molly 14:58
Yes. Okay. I always had a feeling that Mrs. Cubison was bisexual. Yeah,
Matthew Amster-Burton 15:03
me too. You could just tell. Okay, however, so here's like the original is called Magic lemon magic lemon cream pie, and it is exactly the same as key lime pie, but with lemon, yep, home cooks in Florida adapted this recipe to use the local limes. Okay, the first published recipe under the key lime pie was published in 1940 ish. The citation for that was pretty iffy.
Molly 15:27
Okay, so hold on, right? So is this separate from the Borden version in 1931
Speaker 1 15:32
so the Burton version in 1931 was a lemon pie. Got it. Borden did not, did not themselves originally published key lime pie, right? So we don't home cooks in Florida, right? So, so then the question is, like, were home cooks in Florida making key lime pie before the Burton recipe? And the answer is almost definitely no. Some people got really mad at Stella parks for saying that key lime pie was like an advertising thing that didn't originate in Florida. That's not even exactly what she said. You know, that cooks in Florida made a variation on this popular recipe that was a corporate creation. Okay? I read some some fun like, articles by like, Floridian writers being like, How dare you. But they did not produce evidence,
Molly 16:20
and we are an evidence based, evidence based
Matthew Amster-Burton 16:23
podcast, so I don't know, like, clearly this 1931 lemon pie recipe is the progenitor. So, okay, okay, because it's exactly the same recipe. And, like, if there was an existing lime pie, they would have just published a lime pie.
Molly 16:40
Wow, we are taking a real stance here. Yeah. Okay. Okay.
Matthew Amster-Burton 16:43
So you asked, Do you bake it or does it just thicken itself? Yeah. And the answer is, you can do either. Okay, so the original recipe just uses the acid from the limes to from the lemons, in the case the original recipe to coagulate the filling and thicken it. So how does that work? So you don't even cook it on the stove top. No. So you literally just mix up the lime, lime zest, egg yolks, condensed milk and let it sit until it thickens. Oh, okay, okay, and you have to use condensed milk for this. This is also part of how we know that it's a corporate recipe, that it was like, you know, designed to sell Burton's condensed milk, because it really only works with condensed milk, because first of all, the milk needs to be pretty thick to start with, or it's not going to thicken up. And it works better when there's plenty of sugar in there, because the sugar causes the protein strands in the milk to separate, so the acid can reach and denature more of them. So that's what's going on. The acid is denaturing the proteins and getting to sort of aggregate, yeah. Okay, so is uncooked key lime pie the best kind? I would argue. No, it is still good, but it has, like a very kind of loose texture, and I don't think the flavor is as interesting as a cooked one that is so don't cook it very much. Yeah,
Molly 18:01
I would think that the flavor could be better with an unused one. Yes, I would think so too. Cooked citrus flavor can be very eh. Comp, and
Speaker 1 18:10
you really, you just bake it for like, barely 15 minutes at, like, 325, like, just enough to, like, get the eggs up to just barely starting to custardize temperature. And
Molly 18:21
so I assume that the ingredient amounts are different for cooked versus uncooked ones. No, it's the same. Oh, okay, it's the same. Okay, so your, your your cooked one could set if you left, yes. And
Matthew Amster-Burton 18:36
in fact, so when you make the cooked one, you still let the filling thicken up for a while. So that filling sat for like, 45 minutes, and it's really, it's, it's fun, because, like, when you first mix it, mix it up, it's sort of like whipped cream. That's like, not quite starting to come together texture. And then, like, you know, half an hour later you can, like, kind of scoop it
Molly 18:59
cool, yeah, okay, and then you chill it thoroughly,
Matthew Amster-Burton 19:03
yes. After after baking, you chill it thoroughly, and then you top it with whipped cream. Or there's also a very popular meringue version. I
Molly 19:11
mean, I love meringue, but there's something. And I love a lemon meringue pie, for instance. But to me, there's something so nice about the cream with the acidity of the key lime, yeah. So
Speaker 1 19:24
it just makes the whole thing feel more approachable to me, like I don't have to whip up a meringue, and I don't have to, like, worry about the meringue weeping, which, in which case I would also be weeping. Oh, yeah, for sure. Yeah. And like, so the the recipe we make is from Cook's Illustrated baking illustrated book. One thing I think that they really get right is you make a very sweet whipped cream and so like it really offsets the very tart pie filling. Oh, I think, having said that, I still like it, even without the whipped cream,
Molly 19:53
really, yeah, okay. I mean, I do think also the graham cracker crust is such an important part. Not only. The texture, but the flavor.
Matthew Amster-Burton 20:00
Yeah, and people do make it with, like, regular pie crust sometimes, and again, like, it's still, it's still a lime pie, it's still gonna be good. But, man, that graham cracker crust, and I love how, like, it never, it never comes out of the pan perfectly cleanly. And so you get some, like, scraped off bits of graham cracker crust that you can, like, sprinkle on.
Molly 20:19
Love that, yeah, it does make sense that, especially now that I know how easy it is to make the custard. Yeah, that it's not like a custard that you're boiling on the stove top or whatever. No, although, or maybe not boil. Boiling is the wrong word, but cooking on the stove top,
Matthew Amster-Burton 20:34
I found one recipe like, like, old timey recipe, Okay, a couple of of, like, wacky old timey recipe. Things like, I don't even remember where this one came from, but like, I saw one that has you cook the custard, like in a double boiler to, like, pasteurize the eggs, and then you don't bake it, but you do put it immediately into the freezer and freeze it solid, and then defrost it before serving. And I'm pretty sure what I was getting from this recipe is that this was not like, so you can have a pie in your freezer. This was like, part of the process. I don't know why. Well,
Molly 21:06
I love the simplicity of the version you're describing. I love the fact that you kind of get a foolproof set because you're baking it a little bit, right? I love however that you Yeah, you don't have to cook that custard, yeah. And then I love, yeah, the whipped cream. I mean, you can, if you were serving this to company, you just get up and, like, go whip the cream and just put it on top. And then you
Matthew Amster-Burton 21:29
could, you could, like, pipe the whipped cream on and make it look all pretty. But the other thing that I if anyone has a theory on this contact at spilled milk podcast.com, because, like, watts and I were like, We're reading what it says here. We don't get it the original magic lemon cream pie recipe called for a Nilla wafer or graham cracker crust. And both of those crust recipes said to roll the cookies or crackers and press them into the pie pan, and that was it. Oh, no, no. No butter, no blind baking. Like, would this even work? I
Molly 22:08
can't remember. I mean, I, I don't know. Maybe, maybe
Matthew Amster-Burton 22:14
the maybe, like, graham crackers had, like a thick layer of butter on them in the old days, maybe. So, I don't know.
Molly 22:22
I do just think they would be really sandy. I mean, I'm thinking of the stuff that inevitably, like gets at the bottom of the graham cracker bag. You know, it's just real Sandy down there. I don't know. It's real Sandy down there. Real Sandy. So dry. So I think it'd be really interesting to try the original lemon version. I'm
Matthew Amster-Burton 22:44
gonna do it overall. I would say I'm a lime. I'm a lime guy, not, not a lemon head, but like, I mean, I do like lemon. I just wanted to see what words would pop out of my mouth, but, but it's got to be good.
Molly 22:55
I'm sure it's got to be good. But I think limes taste better. I also think limes taste better. Yeah, okay. Well, wow, is the recipe you used? Is it online anywhere? That's
Matthew Amster-Burton 23:04
a really good question. I didn't actually look I'm gonna say, I bet it is, and if not, we'll figure it out. Like check the show notes. Watts, also a big fan of the cooks illustrated key lime bars, which which are really good. And she makes them periodically. They are made with a an animal cracker crust, so you just take a bunch of animals and grind them up in a food processor, like whatever, whatever, like rodents you find your neighborhood, and there's a bit of cream cheese in the filling. And they are really good. I think because of the cream cheese, they don't have quite the same punch, like pure citrus punch, as key lime pie, but they are very tasty. Okay, Stella parks is key lime pie. Recipe is online. We will link to that. It's called magic key lime pie. She does have you make your own graham crackers and your own condensed milk. So I'm sure it's good if you, if you're like up for a project, let us know how it turned out. I
Molly 23:56
would love to eat it someday, exactly. Wow. Okay, wow. Wow. I love how thorough that that sounds.
Speaker 1 24:03
Maybe, maybe we should do our corporate retreat in the Florida Keys, key, Largo, Key West, one of the other keys, except you and I both really hate humidity. We hate humidity, and I don't like long drives. But other than that, and it's gonna
Molly 24:17
be perfect, yeah, okay. Hey, Matthew, I have a now, but wow. All right, I'm
Molly 24:30
somebody who doesn't listen to the radio a lot, but a couple weeks ago, I decided to start listening to the radio in the morning, just because I tend to listen to the same stuff all the time. Me too. So of course, I put on ke XP, which, as everyone knows, is our wonderful independent rock station, one of the world's great radio station, yeah. Anyway, one of the songs that came up was, it, turns out, a brand new song by Tunde adebimpe, yeah, and it's from his solo his debut solo album. Yeah, which actually, I guess when I heard this song hadn't even come out yet, but it's now out. Yeah, it's called the black bolts tune day arabin pe is best known as one of the lead vocalists for TV on the radio, but Sub Pop is the label behind this debut, and I have to say, so so far, my favorite song on it is that one that I heard on KEXP, which is called somebody new. It is, I mean, for one thing, it is just really dancey and very upbeat. I know this song. I really like it. Yeah, Rolling Stone describes it as a three minute dance pop gem that finds arabin pe singing in his deep, sweet voice over shuffling drums and pulsing synths. That said, I also really love the song magnetic, yeah, and also the song drop. So, yeah, check out the black bolts.
Matthew Amster-Burton 25:48
I also endorse this pick, Excellent, great.
Molly 25:53
I very rarely have music picks, because I so rarely like seek out new music. So I'm trying to, I
Speaker 1 26:02
see gotten new music often, but I have a whole separate podcast that I do with my brother where I make music recommendations every every episode. And that's called Hidden jukebox, and it's available anywhere you get podcasts. It's a it's two brothers talking about 90s music. And also
Molly 26:16
it only comes out once a month, so it's like, something you can really look forward to That's true. I would say, like, I never miss an episode. That's a very nice way of saying, we don't do it very often. Well, no, but it's there is like, I mean, we do one show every week. I know maybe you people don't listen to all of them. I don't Wow, shots fired, wow. But I listen to every hidden jukebox episode. Oh, thank you. And I love that I get to even look forward to them
Matthew Amster-Burton 26:43
all right. Our producer is Abby sercatello. You can rate and review us wherever you get your podcasts,
Molly 26:49
and you can chat with other spilled milk listeners at reddit.com/r/everything, spilled milk, and
Matthew Amster-Burton 26:57
until next time, thank you for listening to spilled milk if you let us sit around for 30 minutes, we'll get stiff. All right, what's your idea? I meant stiff. Wait, wait, I meant stiff. Like, like,
Molly 27:13
like, we are aging, yeah, like, achy. Okay, I
Unknown Speaker 27:17
did. I didn't mean like, like, boner stuff. This is getting worse, Okay,
Unknown Speaker 27:22
quick, save us. I'm Molly.
Unknown Speaker 27:35
All right,
Unknown Speaker 27:36
hey.
Transcribed by https://otter.ai