What is the deal with this and why are we talking about it? We're super trendy again as we get into the history of coffee jelly, try a store bought version and a homemade one all before Mr. Etymology stops by. We get into the age old agar vs gelatin debate before discussing non-funny cartoons and ... creamy stuff?
Matthew's Now but Wow! - The One Hundredth Thing about Caroline (1983), by Lois Lowry.
Matthew Amster-Burton 0:04
I'm Molly And I'm Matthew, and
Molly 0:05
this is spilled milk, the show where we cook something delicious, eat it all and you can't have any. And today we're talking about coffee jelly. So this episode was suggested by host Matthew, who is the only one of us who a jelly boy who's a jelly boy who's the only one between the two of us who really knows what we're about to be talking about? To be clear, we're also finishing some coffee jelly here right now. I made Matthew. Okay, before we do Memory Lane, can you tell us a little bit about what this is? Or maybe that's part of memory lane. I don't know.
Matthew Amster-Burton 0:36
Coffee jelly is an East Asian dessert and or drink that features coffee that has been gelled using either auger, auger or
Molly 0:48
gelatin. Okay. Why are we talking about it today?
Matthew Amster-Burton 0:51
We're talking about it today because back in December 2024 a place opened near me in Seattle called Koto jelly coffee south of Seattle University. I saw it like, on the neighborhood blog, I think. And I'm like, I guess I'll try this place. Like, it's a new like, says, like, sort of Japanese style cafe. I don't know if I like jelly in my drink, but I'll give it a shot. I became obsessed with it almost immediately, and have been back like, well, they have a they have a loyalty program called Jelly points. And let's just say I've collected quite a few jelly points. I think I saw that you had 65 jelly 65 jelly points, and they only introduced jelly points, like after they'd been open for a few months. So I think I've been 13 times.
Molly 1:33
So it's a, really, it's a very attractive, very like, clean, modern cafe. Yeah, it's on Broadway, if you happen to have any reason to be at Swedish first Hill Hospital, this could be a real upside. Yeah, it's, like, very close to Swedish first it
Matthew Amster-Burton 1:50
absolutely is, yes. Like, if you are currently listening to the show while you're, like, an inpatient at Swedish and someone's visiting, you send them out for coffee. Yeah.
Molly 1:59
Do it? Do it? Okay? Memory Lane, I have none. I had my first check with your doctor. First I had my first gel. Does this count as a clear liquid? Exactly? I think maybe it does. You're allowed to have coffee. I have to have another colonoscopy soon. Okay? And this time so they want me to have clear liquids the whole 24 hours before, not just like, you know, 16 hours before, whatever. Maybe I should have some jelly coffee anyway. Yeah, I just had this for the first time yesterday, and now we're going to talk about what it is, because now I've had it both in drink form and dessert form, yeah, and I don't really understand either of them or where they came
Matthew Amster-Burton 2:39
from. Okay, so I researched this, and I'm gonna, I'm gonna do my best here. I did some reading about it in Japanese and in English, and here's what I was able to find, which was not at all what I expected. So my guess was going to be that this was a thing that was invented in Taiwan in the last 20 years, because, like, when, when there's, like, a popular drink with interesting textures. It's usually a Taiwanese thing, because, like, that's where boba came from, and many boba variations. And I figured this
Molly 3:09
was probably what it came from Taiwan, yeah. I mean, I'm sure we did a Boba episode.
Matthew Amster-Burton 3:13
Yeah, we did. But, wow, okay, yeah. However, Taiwan is not, not part of the story, but it goes back way further than I expected. So jellied or gelatin desserts go back pretty far, particularly became popular during the Victorian era in England. Is this related to like aspects? It totally is, yes. So there are like, savory aspects and then sweet, you know, like, like, fruit jelly in a mold desserts. Once you start jellying things, you're gonna jelly everything, every liquid you can.
Molly 3:48
And what is the deal with jelly things? I mean, I think it's just, hey, well, I mean,
Matthew Amster-Burton 3:54
you can make an interesting presentation with it, and it's, it's kind of fun. No, I'm
Molly 3:59
especially thinking about it, because with, like, just in this year, like, this calendar year, I feel like I've been in restaurants and been presented with a couple of, like, jellied vegetable things, sure, yeah, but it's making me think about jelly coffee. Is there a way in which it's believed to be, like, colder or more refreshing than even liquid itself?
Matthew Amster-Burton 4:19
That's a good question. I don't know. I mean, I think probably like, you know this, this being like, we're talking about, like, you know, Europe in the 19th century, probably people are making all sorts of claims about it. Then it would like, you know, provoke good humors or something. But, I mean, probably it did make you a little more good humor.
Molly 4:38
I feel more good humor already. Yeah, that was great. Okay, they
Matthew Amster-Burton 4:42
were as jellied coffee desserts in England. And then, you know, came over to the US also, and were popular in the US until maybe, like, the early 20th century, and then they started to go out of fashion. There were even, like, I saw, like, a box of jell o made coffee flavored jell O,
Molly 4:59
wow. Oh, okay. And this would have been like, turn of the century, yeah,
Matthew Amster-Burton 5:03
so like 1920s probably, like, they don't make it anymore. I don't know when they stopped making it, but during the early 20th century, which was called the Taisho era in Japan, which was 1912 to 1926 under the Taisho Emperor, who didn't serve for very long before he passed away. That was when Kisa 10 culture really took off in Japan. And a Kisa 10 is a western style coffee house. And this is, this is one of Watson's absolute favorite things about Japan. And you you can make your life a kiss 10 rabbit hole. There are all kinds of different sub genres of them, like, you know, they're found all over Japan. But the idea of a kiss tent is that it is Japan's idea of a western style cafe. So often, like a classic Kisa 10, is usually like wood paneled, like kind of dark wood, European style furniture, and then the menu will be, there'll always be coffee, drip coffee, almost always black tea and yoshoku dishes, which we've talked about before, like, you know, there might be like, like spaghetti, naporiton or curry, that sort of thing. And then Western style desserts, like, you know, cheesecake or other cakes, pudding is on the menu at basically every classic quiz 10, and jellies, like coffee jelly and it would be served kind of the way we had it today, cubes of it in a dish with whipped cream or and or other toppings. Could be fruit toppings, you know, often garnished with like a mint leaf or something like that, and eat it with a spoon.
Molly 6:33
Did it come to be part of the kissaten concept? Because the kiss attend, sort of, I like the whole inspiration from it is Anglo
Matthew Amster-Burton 6:46
culture. Like, Anglo, yeah, especially like, like, Anglo Euro, American culture, okay, and so, and so, yeah. So people started plucked out of Victorian English Japan. We're like, we're like, you know, okay, like, what are, what kind of things are people eating in England and Western Europe and the United States, and took some of those things and put kind of a Japanese spin on them, and they became classic Japanese dishes.
Molly 7:10
So to be clear, is there still a tradition of coffee jelly in the UK?
Matthew Amster-Burton 7:16
No, I mean, it's come back now via Japan, okay, but no, the tradition in the UK and North America pretty much died out for many
Molly 7:26
decades. Interesting, okay, is that great? That's
Matthew Amster-Burton 7:30
like, and there's more. There's more still. So like, how did we end up with with Koto jelly coffee in Seattle, Starbucks had something to do with it. Because, really, yes. So in Japan, like coffee jelly, you know, it, it probably peaked in popularity, probably in, like, in the Showa era, like the 50s, oh and and then. But like, you know, and like, hung on is, like, still, like a thing you know that your grandfather might order at the Kisa 10. And then, in 2016 Starbucks created its first coffee jelly Frappuccino, and it was a huge hit.
Molly 8:04
So, okay, 2016 so this is Starbucks in the US. Sorry, Starbucks in Japan got it. Okay, so they would have made like a frappuccino, and then you could get like coffee jelly in it, the way you can get various lychee jelly or something in boba.
Matthew Amster-Burton 8:19
Yes, exactly. But so this was like, yeah, like, a like, it had like, layer of tea, yeah, like, layer of like, you know, the coffee Frappuccino, and then like, a whole bunch of jelly in there, and probably some other textural elements. People loved it. And they, you know, Starbucks has marketed like, the caramel variation, the Mocha variation, I'm sure they're all really tasty. And so then, of course, you know, Starbucks competitors, independent cafes and other chains also started doing drinkable coffee jelly. So the idea of drinkable coffee jelly was new. I'm not saying that for sure. Starbucks invented it. Probably they didn't, okay, but they certainly popularized.
Molly 8:55
So Starbucks was doing basically, sort of a Boba version, yes,
Matthew Amster-Burton 8:59
and this was certainly also influenced like it may. It's possible that the drinkable coffee jelly may have happened in Taiwan for certainly now, at a lot of boba places, you can get drinkable coffee jelly added to your drink. Okay? And the idea of putting like a textural element in a sweet drink certainly came from boba
Molly 9:18
culture. Okay. Are we ready to come up to the present or no, I'm so
Matthew Amster-Burton 9:22
so, yeah, so then, so then, like, the people who opened Koto jelly coffee, like, were inspired by this trend in Japan and wanted to bring that to Seattle.
Molly 9:31
So Koto jelly coffee, does that exist in Japan, or it's
Matthew Amster-Burton 9:35
one, one location, Seattle, independent cafe. Ah, okay, okay. Although they do, they do pop ups. They started as a pop up and they still do pop ups. I know they're doing one, it will, it'll be over by the time you hear this. But they did one like at Kobo, at HIGO on the like furnishing store on Jackson
Molly 9:52
Street is so in Japan. Now, are there these, like, drinkable, like jelly, coffee or coffee jelly, or do we call it coffee jelly?
Matthew Amster-Burton 10:00
So they call at Koto, they call it jelly coffee. Like, I mean, coffee, jelly is a broader term, because it can refer to the, like, dish, dessert version that we just ate. You're
Molly 10:08
right. Whereas jelly coffee, for me and plot like, puts the emphasis on the coffee, yeah,
Matthew Amster-Burton 10:14
like the most popular drink at Koto, Jelly coffee doesn't have any, like, liquid coffee in it.
Molly 10:20
That's true. That's the thing I had, right? Okay, which we'll talk about. Okay. So I had a
Matthew Amster-Burton 10:26
lot of fun researching this. Yeah, okay. One other thing, another thing I learned, okay, that this is not really related to coffee jelly, but like after, after, Starbucks in Japan realized, oh, people love jelly drinks. They made one a frappuccino, as called the like sunset Frappuccino with blue sea salt jelly, which looks bizarre, and I absolutely would have tried it. It's designed to taste like a day at the beach.
Molly 10:52
Oh, which is exactly the kind of flavor I enjoy eating.
Matthew Amster-Burton 10:56
Yeah. So now coffee jelly in drinks, like has become more popular in Japan, but you can also still walk into any Combini in Japan and get some coffee jelly things. So, like, I went on the Family Mart website, and right now they're serving the coffee jelly parfait with layers of coffee pudding, coffee jelly, milk mousse, coffee whipped cream and topped with hemispherical coffee jelly. Okay, so those are like little beads. It was known as like a big hemisphere. The little, little beads or cubes are down below,
Molly 11:26
okay, okay. Is there anything at like Lawson or 711 or is it just
Matthew Amster-Burton 11:30
Family Mart? Lawson, you can get affogato style coffee jelly with coffee jelly, vanilla mousse and coffee sauce. Oh, sweetened coffee syrup. Okay. I was curious whether coffee jelly might be related to grass jelly, which is like different made from a different plant, more of a like a bitter, bitter flavor, and very popular in China and including in drinks. Seems to be a coincidence.
Molly 11:52
Are most of these jellies like you know, the stuff that you would get at Law Center, Family Mart, the stuff at Starbucks are these agar agar based?
Matthew Amster-Burton 12:03
So in gelatin, it seems to be. It depends, like, both, both exist. The Starbucks one is gelatin, I'm pretty sure. But if you get it at a at a quiz, attend, it could be either, we should talk about what agar is and, like, the textural differences
Molly 12:18
before we get into like, going in depth on agar versus gelatin, and talking about the the dessert you made for us today. Let's talk about my first yes jelly coffee exchange yesterday.
Matthew Amster-Burton 12:31
So Molly on on her way to the horse barn, met me, met me a Koto jelly coffee. We each got a jelly drink and what tell the people what you what you had and what you thought
Molly 12:41
I wanted to order, sort of like the classic, or sort of the basic. So what I got was just jelly, coffee with milk, yeah, although I ordered it with half and half, yeah, it's
Matthew Amster-Burton 12:52
kind of that is kind of their standard. They'll do, they'll do, like non dairy milks. But if you ask for dairy milk, they will recommend half and half
Molly 13:00
got it okay? So what it was was, you know, the kind of, like clear plastic cup that you would get for iced coffee, but in it was black coffee jelly, and it wasn't in cubes or anything like that. Like it had been scooped in there, like with a spoon, and then half and half was poured on top of it, and I was given a straw and ice cubes, and you're supposed to just drink it. And I should also say that the straw is not big and bright like a Boba straw. It is smaller than I would say a typical like us drinking straw, but not as small as a cocktail straw. It's like a cross between those two things. And the weird thing is that somehow the Augur or agar or whatever gets up the straw, but not in any form that you might expect from boba. It's like you're kind of getting, like, shards of it. Yeah, tiny shards. It's very interesting.
Matthew Amster-Burton 14:02
Yeah, I think you had kind of the same experience as me. Like, the first time I had it, I was like, I'm not sure about this. I'm not sure, like, if this texture is for me. And then the next day, I was like, I can't wait to go back to the coffee
Molly 14:14
jelly place. And so did you start with the same one? I had the jelly coffee with milk? Yeah, okay. But yesterday, you got a different
Matthew Amster-Burton 14:21
thing, yes. So I wanted to get, literally the inverse of what Molly got. So I got the jelly milk with espresso. So it is, it is milk jelly, and then they just make a shot of espresso and pour that on top.
Molly 14:35
It had a tremendously different flavor. Yeah. I mean, for one thing, the flavor of the espresso is really different from the flavor of the like jelly coffee that I had. So yours had much more of that wonderful espresso bitterness, and then, yeah, the jelly itself was, it didn't have a lot of flavor, but I milk, but it did have, like, it had a sort of soft. Thinning effect on the flavor of the espresso.
Matthew Amster-Burton 15:01
Yeah, I Yeah. I really liked it. Like, I think, I think the one you got is always gonna be my go to but they have, they have a pretty extensive menu, so they have, like, jellied matcha. They did, like jellied Hojicha is like a special. As we record this, they're doing orange, like jellied orange juice, which is really intense and really good. Have you had it? Yeah, so Watson had it as a cooler with Mitsuya cider, which is a Japanese soda. And what else, what else went in there? I'm gonna think of it, oh, and ice cream.
Molly 15:40
So my feeling about it? Yeah, I was trying to think about how to how to describe my sense of it. I didn't love it, nor did I dislike it. I think, like you, I found the texture really surprising, and like nothing I'd ever had before, it's interesting because, yeah, you're getting, I mean, truly, like little shards of this agar jelly. And they have this, like structural integrity to, yes, so they, you know how, like jello you get it in your mouth, and it just kind of falls apart. It falls apart. You don't even have to think about it like it's it's there, and then it's gone, whereas with agar, I was just aware of it, like, moving across my tongue. Yeah,
Matthew Amster-Burton 16:22
it doesn't break down in the same way. Yeah. And, like, the thing very about the coffee jelly place, Koto jelly coffee,
Molly 16:29
I should also say the coffee is a very good coffee. Yes, it's a really
Matthew Amster-Burton 16:33
delicious, like, I read about, like, you know, some stuff, some articles that came out when they opened the shop. And, like, they spent a long time working on their jelly texture
Molly 16:43
before, I believe it, it's like, beautiful looking jelly. And they
Matthew Amster-Burton 16:47
said, they said, like, they really wanted it to be the coffee jelly to be vegan so they could use it in vegan drinks. And they almost gave up, because they couldn't get exactly the texture they were looking for with augur. But then eventually they they nailed it.
Molly 16:59
No, it's a beautiful cafe, and they're making beautiful drinks with really, really gorgeously chosen flavor, yeah.
Matthew Amster-Burton 17:07
And for me, like, this is the first time in quite a while that a new place has opened in my neighborhood, or, I guess it's the next neighborhood over that's become like a true favorite. And it's also like the perfect distance from my house to be, like, a special thing, a special thing where it's like a mile and a half. So, like, if I if I walk it, then I'm like, I deserve a coffee, jelly, yeah, and then I'll walk home well.
Molly 17:32
And so I think the other thing that I'm thinking about, and maybe this will lead us into talking about the Kisa 10 style, is, I think that for me, the like, the experience of jelly is something that I am accustomed to being sweet, yeah. And so it occurs to me, I wonder,
Matthew Amster-Burton 17:50
we should say the coffee jelly at Koto jelly, coffee is unsweetened,
Molly 17:55
that's right. And so in many ways, I mean, I mean, I met you there at 10 in the morning. It was my second Coffee of the day, sure, and I drink unsweetened black coffee at home, and so I think I didn't expect it to be sweet. But in retrospect, I wonder if I would find the texture feels more natural to my expectations if the jelly were a little sweetened. That's
Matthew Amster-Burton 18:18
interesting. Yeah. And for me, it's not that I don't like a sweet drink. I do. You know, we both are fans of the PSL, but when I have a really sweet drink, I'll drink like a third of it and be like, okay, I'm good, whereas, like, a co dot jelly coffee, I will happily drink the whole thing, especially if it's a great drink on a hot day,
Molly 18:35
yeah? Oh, I bet. So let's talk about about what you made today, because this was that, but not at all that,
Matthew Amster-Burton 18:42
right. Okay. So first of all, I went to just onecookbook.com our favorite Japanese cooking, Japanese cooking website. There is a jelly, coffee jelly recipe there. It's the classic Kisa 10 style. So like the jelly is in a bowl then topped with sauce, and the sauce that she recommends is 5050, condensed milk and regular milk, just to make the condensed milk pourable, and then whipped cream.
Molly 19:09
That's okay. Wait, hold on. Hold on. And when you say the jellies in a bowl, you presumably made the jelly in something else and cut it into cubes, yes, which you then put into the bowl
Matthew Amster-Burton 19:18
Exactly. So I made it with gelatin, because I had unsweetened, unflavored gelatin in the house. I did not have auger. I just got a cup of coffee from Cafe ladra down the street. I brought it home and I mixed it with gelatin and put it in the fridge. So it was that easy. It's that easy and a little bit of sugar. So like two tablespoons of sugar for 12 ounces of coffee, and maybe a little more than two tablespoons. Was it drip coffee? It was drip coffee, okay, okay, like a medium roast, okay. And then, yeah, let it set overnight, and then did my best to cut it into cubes, like it's set pretty soft, like it's not like JellO jigglers texture, although you certainly could do that, huh? So, and then put it into into little Pyrex bowls. And drizzled a little bit of that sweet milky sauce on and then some whipped cream. Fantastic.
Molly 20:04
So good. Like, I cannot wait to make it for my family. It's so easy that was incredible. Like, I've never had another dessert quite like
Matthew Amster-Burton 20:15
it. The thing I realized as I was like, as I was researching this, it was like, this has to be related to on Mitsu. Are you familiar with on Mitsu? No, we should maybe do an episode on this. Also, it's a thing that this is a thing that Watson likes. It's a thing that friend of the show, Becky selling it introduced me to. It's a thing that I really want to like, and will continue trying it until, hopefully I get there someday. So it is cubes of unflavored auger gel that are topped with, usually, like fruit red bean paste and, like a brown sugar syrup and some and often a scoop of vanilla ice cream or matcha ice cream. It's really about the texture, really about the texture. But this is obviously, and, like, you know, when I, when I started, like, Googling around, I was like, oh, there are lots of things that are kind of a coffee jelly dessert, and kind of an on meets is so it's like coffee jelly cubes that are kind of that are kind of hard and snappy with some with some fruit, with some brown sugar syrup. These are two desserts that have really, like, fed each other back and forth.
Molly 21:16
Fascinating. Okay, I had no idea when you said you were going to make coffee jelly. I didn't know
Matthew Amster-Burton 21:21
if it was going to work. As I was serving, I was like, I don't know if we're going to like this. It's so great well.
Molly 21:27
And I also thought that you were going to make jelly, coffee right, with a gelatin based jelly, and I was trying to imagine how that would work with, like, half and half poured over it, because I wonder, I mean, if you have you tried it, I'm
Matthew Amster-Burton 21:39
sure it would be good, like, and I think, you know, that's what's in this, in the Starbucks ones that everyone loved, okay, so it would be, it would be different. So let's, let's talk about auger and gelatin. Okay, yeah. So what's the difference here? Gelatin, you know, comes from animal bones and hides, yep. So it is not vegetarian. It has, and it has, like, you know, like, like, you said, like, very, like, kind of smooth, supple, like, you know, it can, it can have some firmness to it, but it falls apart in your mouth and it, like, it disintegrates at, like, you know, less than mouth temperature, auger, auger, or just augur, is, which is called content in Japanese. It comes from a variety of seaweeds, but especially gracilaria. See red seaweed, red algae. And so you boil that and it and it produces a thick liquid. You can then you can dry it out and make it into a powder, which is then sold as a content thickening powder. It has a very different texture than gelatin.
Molly 22:34
Yes. I mean, I think my first time ever encountering agar was in like a, like a science lab in high school, yes, because that's the meaty tradition, right, which has always skeeved me out a little bit, right? The texture is so different, it doesn't seem to break down with heat, right?
Matthew Amster-Burton 22:51
So you can, like, once auger is set, you can, you can take it, I think, like, almost up to boiling temperature, like water boiling temperature, and it still will stay solid. And so when you, when you chew it, it sets, usually pretty hard, although, like the one they make it Koto is pretty soft because they've dialed in exactly the right amount to use. But even at that, like softness, it kind of crumbles, or, like, you know, shears apart in a way that gelatin doesn't, yeah, yeah. And so it's got more, it's got more tooth to
Molly 23:21
it. It's interesting. It's it makes me think about tofu, because I'm thinking about how, you know, silken tofu, I would say it's more like, like gelatin, than it is like rager, in the sense that it kind of falls apart, but not into like, distinct pieces. It's sort of at a certain point, sort of like, boops, yeah, where as a more firm tofu crumbles apart into distinct pieces
Matthew Amster-Burton 23:46
like agar, yeah, no, I think that's a good analogy. And the word oh, by the way, Mr. Mr. Etymology is here.
Matthew Amster-Burton 23:59
It's me, come in, did I get it right? Thanks. So listener, a listener, wrote in to say that Mr. Etymology catch phrase should be, I want to have a word with you. And I was like, Okay, that's pretty good. But no, we're definitely sticking with it's me. It's too late. The word, the word agar, or agar agar, is from Melee, and refers to the red gracilaria seaweed. Oh,
Molly 24:27
okay, melee, as in Malaysia, as in Malaysia, okay, cool, wow. I had no idea. I've always wondered about that. Is it correct to call it agar? Do I have to call it agar agar? Both are fine. Agar agar, yeah, agar.
Matthew Amster-Burton 24:40
Speaking of which, yesterday, I was over at my parents, and they had the Sunday comics out on the like, on the chair, and I was like, I haven't read the Sunday comics in a while. I just went down like my brain was destroyed by agar, the horrible, because it was one of those Sunday comics where, like, I'm reading the. Is over and over, and I don't think there's a joke in here. What is happening?
Molly 25:05
Has he ever been funny?
Matthew Amster-Burton 25:07
No, but, but sometimes you can tell what the punch line was supposed to be. But this, this, it seemed like the funny thing was supposed to be that a skinny man came to the beach with a bucket of chicken wings and fed them to seagulls. And that
Matthew Amster-Burton 25:26
was the joke. Whoa again. And so, so I did the thing where, like, I handed it over to Watson. It was like, Do you know what the joke is here? And I was afraid she was gonna say, like, yes, obviously it's, it's like, yes. Like, I don't know, like, I don't know, like, I don't know what a joke is anymore, but she was like, Nope,
Molly 25:43
okay, great, perfect. Hey, do you, uh, do you perhaps have a, like, a segment for us? I
Matthew Amster-Burton 25:49
have a segment for you. It's called now, but wow, oh, great. Okay.
Matthew Amster-Burton 26:00
This is not something new at all, but it's something that Watson just mentioned that they have the e book at the public library, and I checked it out and re read it for the first time in many years, one of my all time favorite books, the 100th thing about Caroline by Lois Lowry. I have never heard of and you probably know Lois Lowry as the author of the giver. I remember that Newbery Award winning children's author who wrote, you know, write serious books, like the giver that that, you know, you talk about in class, but they also wrote a lot of, like, just fun, silly books. And this is a very silly book that is like an amazing, like, New York City slice of life from the early 80s, about a couple of kids who are convinced that their mom's boyfriend is a murderer and decide to crack the case. I miss books like, yeah, like, and the great thing is, like, he's not a murderer at all. Like, they're completely wrong and have gone, like, off on this like, bizarre tangent where they're like, you know, feeding each other's like, wacky ideas, but it still treats the children with, like, their perspective, with respect, through the whole thing. And you're like, Oh, yeah. Like, this is what it was like to Yeah, kid. And like, you know, live in a world of make believe, and it's laugh out loud, funny. It is so much fun. And like, check if your library has it, or if not, I don't know, order a used coffee. I don't even know. I guess it must still be in print, or the library wouldn't have it okay as an e book, but yeah, the 100th thing about Caroline by Lois Lowry, that sounds delightful. It's one of those books where there are, like, a few lines in it that, like, have become things that we say in our family all the time, like, do not do what you are about to do. Ah,
Molly 27:35
okay, great, wow, now I know what not to do, Matthew, I think you better do the next part of the show, then,
Matthew Amster-Burton 27:41
okay. Our producer is Abby circuitella. You can rate and review us wherever you get your podcasts.
Molly 27:46
You can chat with other spilled milk listeners at reddit.com/r/everything,
Matthew Amster-Burton 27:51
spilled milk. Yeah, if you don't have a coffee jelly place near you, which maybe you don't yet, hopefully you will. But like, just try, try making some. We'll link to the just one cookbook.
Molly 28:00
I recipe. No joke, I am gonna make this stuff very soon.
Matthew Amster-Burton 28:04
Yeah, it's, it's fantastically easy. It's it if you haven't had it before, it's not like any dessert you've had before, probably. And I think if you like coffee and you like creamy stuff, I think you're gonna like it. Well, I'm, I'm coffee and I'm jelly. No, you're creamy stuff. Oh, I'm creamy stuff. Yeah, is that my new nickname? Creamy stuff? Oh, no,
Molly 28:24
you're the one who said it a minute ago, coffee and creamy stuff. Oh,
Matthew Amster-Burton 28:27
that's true. I did say creamy stuff, but I didn't say I was. I was personally creamy stuff, but I guess fine, I'm creamy stuff, but am I coffee? Now this is I ruined everything. No, we're both creating stuff, and you can too. Bye,
Matthew Amster-Burton 28:51
Oh, yeah. Snarf,
Molly 28:53
oh, wow, okay. Abby loves it when we start shows like this. I.
Transcribed by https://otter.ai