502: Slumps

Matthew Amster-Burton 0:00

Hi, I'm Matthew and I'm Molly and this is Philadelphia show where we cook something delicious. Eat it all and you can't have any.

Molly 0:10

Today we are talking about slumps and we mean like fruit slumps. But you know, there's

Matthew Amster-Burton 0:18

so many different types of slumps I think we'll cover all kinds of songs you know what I realized when I was thinking about this episode is like, we're kind of giving slumps a life of their own like cuz cuz the fruit desserts always get listed off like your your grunts, your buckles your brown Betty's That's right. You're very boy Bates. Ah, and like, we want to take slumps and and,

Molly 0:41

seriously, we

Matthew Amster-Burton 0:42

want to take slump seriously. Yes,

I was I made my first ever slump and I've never tasted a slump and we're gonna try it right now.

Molly 0:49

I was lying on the floor stretching while Matthew, like, took the lid off the slump and I could tell that he was like, I need moral support here, but I just stayed on the floor straight. It's

Matthew Amster-Burton 0:58

true. Yeah. You slumping? I was slumping. Alright, should we taste this? Talk about what it is? I want to taste it if

Molly 1:05

you are so impatient. Let's go. I don't want to burn my tongue.

Matthew Amster-Burton 1:09

It's not that hot.

Molly 1:11

It's pretty good. Oh, oh, I think this is pretty, pretty phenomenal. Wow, interesting.

Matthew Amster-Burton 1:18

Wow, more fruit. If you want more fruit. Wow. This is gonna be the whole episode, by the way. We're never gonna say what it is.

Molly 1:29

Thank you for listening. just spilled milk. There's something about the color that's happening here. With that, like, Oh, yeah, it kind of looks a little bit like it's molding.

Matthew Amster-Burton 1:39


Molly 1:42

Where the blueberry juice is on the biscuit stuff. Totally looks like it's molding.

Matthew Amster-Burton 1:47

Maybe it's called a slump because it slumps in the same way that like moldy drywall does. Yes.

Molly 1:53

Yeah. Look, yours is covered in mold.

Matthew Amster-Burton 1:55

Yeah, thanks. Well, you've ruined slabs for me.

Molly 1:59

Hmm. I love this. Yeah.

Matthew Amster-Burton 2:03

It's really good. I would make this again.

Molly 2:05

So what are we doing and how is this different from cobblers?

Matthew Amster-Burton 2:07

Okay, so, a slump is let's let's turn to Oh, first of all Memory Lane, please. We have a format here that we're trying to uphold. Nope. Nope, me neither.

Molly 2:17

This is like have you ever played Exploding Kittens?

Matthew Amster-Burton 2:19

I've heard of it. But I haven't played it.

Molly 2:21

So my child loves it. I don't think it's very fun. But oh God, June don't listen to this. I don't want her to know. Anyway, I don't think it's very fun. But kids love this game. And we're not even talking like Candyland. Which is like, objectively not fun, right? This is just like, it doesn't do it for me. Okay.

Matthew Amster-Burton 2:40

Like the humor is not I think I do know adults who like exploiting him.

Molly 2:44

A lot of adults like Exploding Kittens anyway, but, but there's a card called Nope. And you can play it to like, if another player like tries to force you to take two turns. can play the note card. So I'm gonna play the note card here on memory lane.

Matthew Amster-Burton 3:00

It's like countering a spell in Magic the Gathering.

Molly 3:03

That's Sure. Okay,

Matthew Amster-Burton 3:04

all right. So what's a slump? You may be asking yourself, or I mean, probably some of our listeners like note slumps very well. Okay, so let me quote from Wikipedia article. In the United States. Additional varieties of cobbler include the apple pan dowdy an apple cobbler whose crust has been broken and perhaps stirred back into the filling the Betty the buckle made with a yellow batter cake batter with a feeling mixed in with the batter the dump or dump cake, the Grump, the slump and the soccer. Yes, the soccer is unique to North Carolina. It's a deep dish version of the American cobbler. So maybe we'll do a soccer episode next week.

Molly 3:40

That sounds great. Okay, okay, so

Matthew Amster-Burton 3:42

a slump is it's like if you've ever had chicken and dumplings. Okay, it's like that, but with with fruit in syrup instead of chicken and broth.

Molly 3:53

So the idea is it's made totally on the stove only

Matthew Amster-Burton 3:56

on the stove. toppling

Molly 3:57

cooks in like steam and liquid heat. Right, like

Matthew Amster-Burton 4:02

liquid on the bottom. Yeah, on top. So you make this you make this dumpling batter and you spoon it on top of this wet bubbling fruit mixture and just put the lid on and steaming through so it doesn't brown at all. And wait a minute. Here's

Molly 4:15

a question when you say dumpling batter. Isn't that different from like a biscuit because this doesn't taste that like this doesn't have a boiled dumpling texture for one through this has a like a more biscuit e texture

Matthew Amster-Burton 4:29

it does have a more pisky texture yeah it is like because so I took you know I rubbed butter into the into the dry ingredients and then added some milk whole milk and and that was it. So it was like Yeah, no, it was a lot like a biscuit. You could have like formed this into biscuits and baked it up and it would have been tasting I think it's maybe a little lower in fat than a typical biscuit dough. So maybe it's maybe it's more like a scone dough. Yeah, you can have more money, at least from simply recipes right? What What's cool about slump. Slump is that they're like cobblers, except they're made on the stovetop instead of the oven, and they have dumplings instead of biscuits.

Molly 5:07

So seeing that that's cool, more accurate adjective would be different.

Matthew Amster-Burton 5:13

No, this is cool. Like, it's pretty cool that we made a slump. We're too cool people doing cool stuff

Molly 5:21

here at Tuesday morning. 9:42am.

Matthew Amster-Burton 5:24

I mean, Normally we'd be at like a like a warehouse rave that's been going on. Yeah, since last night.

Molly 5:30

Totally. That's where it came from.

Matthew Amster-Burton 5:33

Of course, that's why I smell like this. And that's why you had to stretch. Yeah. are like how much? How much ecstasy? did you do?

Molly 5:41

Is ecstasy the same as Mali?

Matthew Amster-Burton 5:43

I think so. If it's not please don't get in touch.

Molly 5:46

Let me think about how much I did and what the right answer is. Okay, go on

Matthew Amster-Burton 5:51

the right answer is all of it. slumps are synonymous with grunts I think so the term might be have regional variations. So but I think the the most common claim I found is that these are called slumps in New England and grunts in the south. Okay, but I think that's a vast oversimplification. Okay. Some sources say a slump is like a cobbler but tougher rolled out biscuit dough rather than dotted with biscuits. Now we covered that last one cobbler God,

Molly 6:19

but is it baked or or stovetop?

Matthew Amster-Burton 6:22

It's it's stovetops. Right?

Molly 6:25

But if it's stovetop, then it's a no

Matthew Amster-Burton 6:27

some okay, but some sources say that if the cobbler doesn't have discrete biscuits, that is a slump. But I don't think so. But But please come see my band discrete biscuits is playing at the warehouse rave this Monday night. You know where it is at the warehouse. And so there are a lot of fruit desserts with funny names, as you know, but I don't think we need to like go over that because like, I think we've already Yeah, all all. Like every comedy podcast every week. It's like, you know, the fruit. Berry boy bait. So instead, let's talk about some paintings by Caravaggio, which I discovered while trying to look up boy bait. This is actually on the agenda. Yeah.

Molly 7:11

Let's talk about some paintings by Caravaggio that I found while trying to look up blueberry boy bait.

Matthew Amster-Burton 7:17

All right. This is our new segment. Instead of our old segment where we describe a cute animal that you can't see now we're starting to describe paintings you can't see. Okay, great. So you're out there in the world with your phone or on your on your car stereo, and we're going to tell you about an important painting from the past. I'm gonna get my laptop right now so you can see these paintings.

Molly 7:35

Okay. I had no idea this was coming. When you're the one researching a topic. I try not to look at the agenda too much because I want to be like authentically delighted by your work. Do you try to be authentically delighted by my work? Did you just grunt or slump?

Matthew Amster-Burton 7:52

I just I just ate another bite of slump which caused me to grant Oh, okay.

Molly 7:56

All right. I can't wait to see this. So you were looking at blueberry boy bait and then something happened?

Matthew Amster-Burton 8:04

Well, I mean, first of all, like 1000s of boys showed up. And once once I cleared out that infestation, I found Wikipedia also suggested that I wanted to see a Caravaggio painting called boy bitten by a lizard. Molly, would you please describe this paint?

Molly 8:19

Wait a minute. This is how you found this through blueberry boy bait?

Matthew Amster-Burton 8:22


Molly 8:23

you found a Caravaggio painting called boy bitten by a lizard. Yeah,

Matthew Amster-Burton 8:26

cuz Wikipedia thought that might be what I was trying to look up. Okay.

Molly 8:29

So what this painting is, is a androgynous person. Yeah, with really curly voluminous hair and really good lips, and a deep furrow between their brow. A raised shoulder that is supposed

Matthew Amster-Burton 8:50

very sexy paint, and it looks like

Molly 8:53

they're sticking their finger inside a fishbowl,

Matthew Amster-Burton 8:59

maybe, maybe a terrarium,

Molly 9:01

and then they're recoiling dramatically.

Matthew Amster-Burton 9:04

Yes. I want to be clear. This is a real painting by a real

Molly 9:07

real painting. This fascinates me. I can't tell where he's got his finger. And he looks like he's just done this for show like this. This appears to be a drag performance.

Matthew Amster-Burton 9:19

It Yeah.

Molly 9:21

I mean, the theatrical of it.

Matthew Amster-Burton 9:22

Yeah, that's you're exactly

Unknown Speaker 9:24

right. This person would win. Oh, all kinds of drag high density of model.

Matthew Amster-Burton 9:29

As with all of Caravaggio's early output much remains conjectural and the identity of the model has been debated. Oh, but one theory is that the model was Mario munity. Caravaggio's companion and the model for several other paintings from the period companion. The bouffant, curly dark hair and pursed lips look similar but in other pictures such as boy with a basket of fruit and the fortune teller Mario looks less feminine hold

Molly 9:50

on it was Mario like a companion like in the sense that Watson was your companion,

Matthew Amster-Burton 9:55

I assume. So love that. However, then I found there's an Another Caravaggio painting called boy bitten by a crayfish. Oh wow.

Molly 10:04

It's this seems like this was some sort of exercise assigned by Caravaggio's teacher it does

Matthew Amster-Burton 10:09

well or that Caravaggio like assigned his companion like get bitten by a bunch of things I've run out of art ideas. Wow. Okay, it's as it's the the paging equivalent of let's do consecutive episodes on different fruit desert

Molly 10:23

is exactly. Here we have a young androgynous person with voluminous hair. It's the same person, right? Kind of I mean, this person is has very different features. Okay? Anyway, an alluringly exposed chest and this person is just hanging out with a bushel of crayfish and happens to have one of them stuck to his finger.

Matthew Amster-Burton 10:48

Yeah, this reminds him of a wind teenager the show December was like two and I was making lobster rolls and they said one of my favorite kid things that they ever said which was will the lobster not pinch data.

Molly 11:03

Lobster not. Is it with a lobster not pinch. chama data. No. JACK, okay, well, the lobster not pinched data.

Matthew Amster-Burton 11:15

That little officer did not pinch me and that's why I'm not the subject of a famous painting. Yeah, if I had known I would have let the lobster pinch me.

Molly 11:22

I mean, if I had known that, like I could show up in a painting being pinched by something I would totally have been Caravaggio's companion

Matthew Amster-Burton 11:31

I mean maybe it's not too late. Maybe if we if we got pinched by something pinched or bitten by something unlikely a painter would just show up probably and start painting us Okay, okay, let's try it.

Molly 11:51

Today you made a blueberry slump?

Matthew Amster-Burton 11:53

Yes. And I actually the one I made is from taste of home brew despite what I wrote on the agenda so

Molly 11:59

wait, what happened here?

Matthew Amster-Burton 12:01

Oh, this I had this print out this recipe for a blackberry slump that I was considering and then nephew of the showed Jessie

Molly 12:11

looks like it was attacked by a rogue pencil

Matthew Amster-Burton 12:13

yes decided to do some artwork of his own and and scrawled all over it with pencil and colored pencil and i think i think it looks great.

Molly 12:21

It does look great. Yeah. Okay, so So tell me about how you chose this taste of home blueberry slump

Matthew Amster-Burton 12:27

so we had some blueberries and so I googled blueberry slump and I was like oh taste of home I bet they would be a slump authority

Molly 12:34

because taste of home is related to cooks illustrated.

Matthew Amster-Burton 12:37

Right I think it's separate cooks country is illustrated from home competitor. Okay, stay at home is a long running magazine. It's just like I think it's I think it is from the south but it's kind of like general like American home like Middle America home cookin what's the right way to describe this?

Molly 12:54

I'm not sure. Okay. Maybe one of our listeners will let us know what the right one Okay, sure, grab this. While they also maybe don't let us know about ecstasy versus Molly. Because again, we don't care.

Matthew Amster-Burton 13:07

What happens if you do a drug that's named after you? Oh, it's

Molly 13:10

I'm pretty sure it's something like your golden birthday or something like that. Yeah, it becomes your golden birthday. No matter what day or year it is.

Matthew Amster-Burton 13:18

Is there a drug with my name?

Unknown Speaker 13:22

I don't think so.

Matthew Amster-Burton 13:24

I'm sorry. Like I want something that would make me feel like I feel when I get pinched by a crayfish

Molly 13:30

What about um, what's the song from the ad something about? I wanted one that one that makes me feel like I feel when I'm with you. Yeah, we Lewis in the news?

Matthew Amster-Burton 13:38

Yes. I loved that song. I was a kid.

Molly 13:41

I didn't love that song. But I loved a lot of Huey Lewis in the news.

Matthew Amster-Burton 13:45

I think. Every thing every Huey Lewis song

Molly 13:49

Yeah. Huey Lewis was like a real thing. What do you think happened to Huey Lewis?

Matthew Amster-Burton 13:53

I think he like, hit some like tough health issues in the past few years. But they made a bunch of albums. Like they continued making albums like well after their their heyday.

Molly 14:04

Okay, well, that's good. That's good. I like it when people do that. I mean, that's basically you know, what, what?

Matthew Amster-Burton 14:09

No, and in fact, I have I have been this is like, really, like, veering into my other podcast, but like, Lately, I've been like obsessed with a couple of albums by like old men who are still doing a great job. And like, this makes me like someone who's like, like, on the verge of being an old man, like the fact that they're like, still making great music just makes me feel like hope.

Molly 14:30

Is it anybody I would know,

Matthew Amster-Burton 14:32

probably not. So the New Zealand pop band the chills just released a new album this year. That is, I think their best album, okay, called scatterbrain. And then Martin Newell, who I know I've talked about before, who has a band called the cleaners from Venus, but it's really just him in his home studio. Okay, released his best album in many years this year called Penny novelettes. Wow. So definitely recommend. Find out about these. These are these are like artists that I already like, so I like follow them on Spotify or whatever. Okay, usually usually Spotify recommendations great. Yeah, no, I gotta say like you're immortal by the chills is one of the best songs I've ever heard like, I couldn't sleep the other night because the song kept playing in my head. It is an incredible song. Wow, this is not my now but wow. But go listen to that song. It will be the best three minutes of your week.

Molly 15:20

You know, I had a night maybe like six weeks ago when I couldn't sleep because Montero by little nozzle shirt laying

Matthew Amster-Burton 15:28

in my head. And it was very catchy.

Molly 15:31

Oh my god, it was so catchy. And it was like so it was like distressing the degree to which I could not get it out of my head.

Matthew Amster-Burton 15:39

Yeah, so I made a blueberry slump from taste of home. And let's talk about like, we've just eaten our first slump like how is it different from a cobbler and like when would you serve a slump versus a clump versus a slump? Yes, we're gonna create a hybrid dessert called the slob blur.

Molly 16:03

To me that really scratched a lot of the itches of a cobbler.

Matthew Amster-Burton 16:07

I thought it was very

Molly 16:08

I feel that I have been maybe like, converted. I mean, now I'm looking back on my cobbler yesterday, and I'm like, Oh my god, like I mean, I knew already that I had gotten the ration the amount of fruit wrong yesterday. But now I'm just feeling really

Matthew Amster-Burton 16:20

but I mean, first of all, they're not as different as I expected. There is like a smoothness to the slump that comes from being steamed. I think yes. Um, I don't know if I opt out the dumplings in like the right size or configuration. But it's casual, right, it's

Molly 16:36

casual. So I do think you're onto something there which is the way in which the dough like the the dumpling of the slump the dumped out of this lap. There's not such a firm line between like the fruit and the dumpling. But it doesn't mean that the dumpling is like lacking in structure.

Matthew Amster-Burton 16:56

Right I do think like sometimes I might lean toward wanting like the brown top of the biscuit and a cobbler but then other times white want the this the black silky smoothness of the slump?

Molly 17:07

Here's a question I have. Okay. What if you made us? Maybe you can't do this? Because it does bug me a little bit aesthetically. Oh, sure. not see that like any browning on the the slides? gonna say what if you blow torched it? No, but I have it under the broiler. Yeah, but the thing is, is you know, it looks like you're making it in maybe a three quart pot. Yeah. You could

Matthew Amster-Burton 17:29

make it in a in a skillet but like I think that would just be kind of like not the point. And I think you'd be you'd be risk browning some of this fruit

Molly 17:38

that would be a slob blur.

Matthew Amster-Burton 17:39

Yeah, no, yeah. It would be a slob blur and who wants a slob?

Molly 17:43

Are you thinking that a blowtorch might work better though I feel like a blowtorch is so like direction no

Matthew Amster-Burton 17:49

I was I was being kind of facetious blowtorch I think I think you have to let slumps be slumps and let calm. cobblers Yeah, slumps, gonna slump slumps gonna slump cobblers gonna cobble and never the twain

Molly 18:01

they're gonna call themselves you know the slump cobbles itself

Matthew Amster-Burton 18:04

this slump does cover itself because you just kind of plop that that dough in there like when I popped the dough in there. I'm like this cannot work

Molly 18:10

well how how, like loose was the dough.

Matthew Amster-Burton 18:14

It was I mean it was biscuit dough. So it was very soft and moldable but, but like I had to, like use a second spoon to ease it off the first spoon. I didn't just drop. Well, that's good. If I'd like shaking it with a lot of torque, whatever.

Molly 18:30

Hey, how long did it steam in there? See?

Matthew Amster-Burton 18:33

10 minutes. That's all. That's all. Okay,

Molly 18:36

so you know what, I'm gonna go out on a limb here. And I mean, I make a lot of cobblers.

Matthew Amster-Burton 18:41

Oh, yeah, no, we know this about,

Molly 18:43

you know this about me now. And usually my cobblers are like yesterday or better.

Matthew Amster-Burton 18:48

Okay. Yeah, no, that that color is great. Watson came home later after work and went all in on cobbler.

Molly 18:53

Okay. So, you know, I really love cobbler. I have to say that I'm I am really excited about taking this blueberry slump recipe that you made today.

Matthew Amster-Burton 19:03

It also has raspberries in it. I forgot to say which I think was a brilliant time. It was a brilliant touch that you suggested.

Molly 19:08

Yes. I noticed it. Like I think the acidity really helped. Yeah,

Matthew Amster-Burton 19:12

I do too. There's also lemon juice in there. Okay. But yeah, but the raspberries. It's just like, it's like three quarters blueberries, one quarter raspberries. Maybe I think that's a really good, good.

Molly 19:22

I'm excited to play with this with with other fruits like Blackberry, for instance. Yes. I wonder if I could do a rhubarb version of it.

Matthew Amster-Burton 19:31

Very different wine. Not sure. Yeah. But like everything. Like, I feel like I've been cooking long enough that I have like a sixth sense about a recipe like you know, I'm like, following the recipe. And I'm like, this can't be right. Like, and usually that is correct. And in this case, it was not I haven't made this kind of thing before. I'm like there's way I'm adding way too much water to this. It's going to be watery. Yeah, like I'm plopping this this moist dough on top. It's going to be like undercooked underneath or Just like boring. This is so good.

Molly 20:02

It's really good. I'm really excited about this. Wow I feel like I might start making slumps now more often than cobblers I

Matthew Amster-Burton 20:08

think yeah, this is like I there's something I might make to it like I rarely make desserts in general it's just not usually my under my purview. But like I could be the slump guy.

Molly 20:18

You could be the slump guy. Have you ever had any other kinds of slumps?

Matthew Amster-Burton 20:22

Oh, yeah, many like, career slump? Yeah. Emotional slump.

Molly 20:28

Do you think that depression is just like an extended slump?

Matthew Amster-Burton 20:31

Yeah, I do. Yeah. It's it's like a neurochemical slump.

Molly 20:37

It's like a it's like a slump. That like

Matthew Amster-Burton 20:43

I don't know that the the Molly just wore off.

Molly 20:47

Anyway, I've had many slumps as well. Yeah, I would say that, you know, I have had slumps and stagnations

Matthew Amster-Burton 20:54

in my Yeah. Have you had Have you languished? I do.

Molly 20:58

Yeah. I've slept I haven't slobbered yet.

Matthew Amster-Burton 21:01

Yeah, I mean, this this, this podcast, sort of, like grew out of my out of a career slump that I had. Yeah, yeah. Cuz because it was when I when I got laid off from gourmet because they went out of business. That's right. And

Molly 21:13

so rather than have a stagnation or a slob blur, you just moved through the slump by creating a podcast. Yes.

Matthew Amster-Burton 21:19

Yeah. And it was very successful in that. I started getting paid for it like four years.

Molly 21:29

Yeah, it only took four years. I don't waste a single dollar. I mean,

Matthew Amster-Burton 21:33

I think it was

Molly 21:34

took a while then for us to like, make up the money that we had spent on it. Oh, yes.

Matthew Amster-Burton 21:38

But I mean, in retrospect, it definitely was my best ever career decision.

Molly 21:43

Oh, me too. Thank thanks for making it for me, by the way. Yeah, you bet.

Matthew Amster-Burton 21:47

Yeah. Alright, so I think that's it. So good. Get out there and make some slumps. We'll post a link to a couple of different slump recipes, one from simply recipes, one from taste of home, in the show notes, which you can see in your podcast play, or do we have? Do we have anything else to say about slumps? I don't think so. the only the only other thing that I'm curious about now is that several sources said that they think slumps do not reheat or keep well.

Molly 22:12

What if you lifted the the dumps out of the slump,

Matthew Amster-Burton 22:17

the dumps out of the slump? Yeah.

Molly 22:18

and stored the dumps separately from I mean, I know they're still gonna have wetness clinging to there. But I don't know. But

Matthew Amster-Burton 22:26

I think the problem with that is it's impossible to tell if they've gotten moldy or not.

Molly 22:32

That's true. Well, Matthew, maybe, maybe you can put a note on next week's agenda, to you know, give the listeners like, an update slump date.

Matthew Amster-Burton 22:42

Okay, I'm gonna write the word slump date on this agenda, and later, I'm gonna have no idea what I meant. Okay. Do you do you think we should do blueberry boy eight next week? Maybe? Okay, I think we've already chosen the right chosen site for next week. But

Molly 22:56

I am curious about blueberry boy bait. This Yeah, this this could be like an episode that also could give us some sort of like, favorable situation in the Google algorithms. Maybe we could get above Caravaggio. That's Yes.

Matthew Amster-Burton 23:08

That's right. Thought your dog is that Yeah, like people looking for like some old painting of outerwear. Some guy with great hair gets bitten. Instead, we'll discover a guy with no hair talking about fruit desserts. Okay. All right. Let's move on to segments.

Molly 23:25

All right. I'm gonna read spilled mail this please do.

This is from listener, Mary Margaret. Hey, my legal name is Margaret. Yeah, no, high five. Mary Margaret. From one Margaret to another married

Matthew Amster-Burton 23:44

to Mary Margaret and Mary. Margaret. Have you tried the popular drug? Mary Margaret.

Molly 23:50

There we go. All right. Here's what listener Mary Margaret says. Do not know where you are or where you live. But your coverage of available onion rings is not current in the south. I want you to get some excellent rings. And then she goes on to say that the best fast food rings are found at Sonic and Carl's Jr. Slash Hardee's.

Matthew Amster-Burton 24:09

Are they the same? They're the same. They're called Carl, Carl's Jr. in the West and Hardee's in the east.

Molly 24:14

Okay, I am really happy to announce listener Mary Margaret, that Matthew and I are going to go on a road trip.

Matthew Amster-Burton 24:21

Yes. So to a town that's eight miles from Seattle.

Molly 24:27

And we're going to go and we're going to have onion rings both at Sonic and at Carl's Jr. Yes. I

Matthew Amster-Burton 24:32

I've probably never been more excited for anything anything than this. Thank you listener Mary Margaret and we will report on this. I think we're gonna do an onion rings two episodes. Yeah. Assuming we succeed,

Molly 24:42

which will probably you know, have a lot of background noise of us being in the car driving down the highway.

Matthew Amster-Burton 24:49

Yes. Oh, that's where that's where the show began. Right is

Molly 24:52

it is we're going back to our roots

Matthew Amster-Burton 24:55

when you were a kid. Did your parents use the phrase? Let's get this show on the road. Yes, my dear soul.

Molly 25:02

Yes, yes. We're going to take this show on the road.

Matthew Amster-Burton 25:06

Alright, and now it's time for now but wow.

So I am I'm like taking a page from from the Molly weisenberg playbook in that I've only just started this book, but I can already tell I'm gonna love it it is called from Little Tokyo with love by Sara keune who's who's the author of the the heroine complex series. It's a really great series about like kick ass Asian American heroines. Okay. And this this book is it's kind of a romance coming of age and the the part that sold me like I started reading the book, I'm like, okay, like, I'm definitely gonna finish this. I'm gonna read from the book. My t shirt bears an illustration of a new day on not one of my favorite monsters from Japanese folklore. She has the head of a woman and the body of a snake and bloody fangs. Like she's just indulgent a feast of tasty humans. The new day on my aspirational monster she totally eats people, but she's cunning about it.

Molly 26:05

That sounds really

Matthew Amster-Burton 26:07

I like the phrase feast of tasty humans. Which is also our topic for next

Molly 26:14

I can't wait I'm sharpening my bone saw

Matthew Amster-Burton 26:19

sharpen that bone saw Oh, okay. We're gonna head into Fleet Street for Demon Barber barber Yeah, that's Yeah. I haven't messed up people in the pies

Molly 26:30

I haven't seen many plays.

Matthew Amster-Burton 26:34

I haven't either. I this this came up on Great British Bake Off that's why I know about it.

Molly 26:38

Oh, great. Okay,

Matthew Amster-Burton 26:39

our producer is Abby sir. catella

Molly 26:42

you can rate and review us wherever you get your podcasts and it really does make a difference. I know we always say this but it does.

Matthew Amster-Burton 26:48

Yes. And you can meet up with other people I mean, like meetup virtually but I mean, I guess you can plan an in person meetup at on our Reddit reddit.com slash are slash everything spelled out. Please Like if you've if you've like set up an in person meetup and things don't go well, like we disclaim all responsibility. Yes, liability. I'm so glad that you said that. Yeah, that's good. That's definitely gonna hold up in court.

Molly 27:13

And as always, we want to thank you for listening to spilled milk. And till next time

Matthew Amster-Burton 27:22

keep your keep your slump slump. Keep your

Molly 27:27

cuz this slump slump slump. I was trying to haters gonna hate hate hate hate

Matthew Amster-Burton 27:35

by lovely lady cobblers.

Molly 27:38

Well, I'm Molly Wiseman. I'm

Matthew Amster-Burton 27:39

Matthew Amster-Burton.

Molly 27:48

I would love I would love to take my shoes to a lady cobbler.

Matthew Amster-Burton 27:51

I bet that's possible.