504: Bay Leaves

Molly 0:00

Hi. I'm Molly and I met and this is spilled milk, the show where we cook something delicious. Eat it all in sometimes just soak it in warm water,

Matthew Amster-Burton 0:12

and you can't have any. And this week we're talking about Bailey's

Molly 0:16

which Matthew. It's a wait. You said you made an infusion. And you weren't kidding. It's just like bayleaf herbal tea. It's

Matthew Amster-Burton 0:23

just bayleaf herbal tea. Oh, great. This is good. warm it up and put it in a mug or something. But I just wanted to like taste a spoonful of why bother?

Molly 0:31

Yeah, today we're talking about bay leaves, which is I feel like bay leaves are

Matthew Amster-Burton 0:35

who suggested this episode. Was it you? I know. I didn't see it.

Molly 0:42

I don't know. But you know, I'm glad we're doing it. Because here's the thing, Bailey's show up in so much stuff. And yet, I don't think any of us really understand what they taste like or why we're using.

Matthew Amster-Burton 0:54

Well, today, we're going to find out Okay, okay, now play like a cool sound effect. like Wow, cool. Sound Effect. All right. All right, let's go down memory lane. Oh, what's your bayleaf memory lane.

Molly 1:08

So um, I just remember bay leaves being something that just showed up in a lot of recipes that my parents were making sure, inevitably like a soup or a stew or like, like a meat sauce or something like

Matthew Amster-Burton 1:24

that? Yeah, just throw a bay leaf in there and see what happens.

Molly 1:27

I've always found it quite satisfying to see them in like the spice cabinet or the spice drawer or whatever. Like the idea of a jar that has these leaves in it.

Matthew Amster-Burton 1:36

Yes. They're in like, like, a vertical orientation just sitting up in the jar.

Molly 1:42

Yeah, yeah. And I remember I remember seeing them even as a kid and being like, these are different from the other spices. This is yes. Oh leaf. That's

Matthew Amster-Burton 1:51

a good point that like when you look at the spice shelf, like there are some that that say like, Hey, I'm a little special because I'm not just like a powder or like some some like little crushed up leaves. Right? Like I'm a nutmeg, cinnamon, cinnamon stick or I'm a Bailey. Yeah, like the big ones. Me. Yeah, whole peppercorn of some kind.

Molly 2:08

Yeah, I'm a whole peppercorn.

Matthew Amster-Burton 2:10

I'm a Cardamom pod. We give this game go

Molly 2:14

anyway, and I think I feel almost certain that I have made a rice pudding recipe that has a bayleaf in it. That sounds

Matthew Amster-Burton 2:21

familiar. So

Molly 2:23

like it shows up in custard sometimes.

Matthew Amster-Burton 2:26

Okay, I don't know. What about you? What about me? So the only time I can remember like I've been I've been cooking with baby leaves all my life, please.

Molly 2:36

You're just showing off.

Matthew Amster-Burton 2:38

But like the only time I remember ever having something that was Bailey forward was a bayleaf ice cream at Gramercy tavern, probably in like 1999. And so as well, Claudia Fleming was the pastry chef at grant Gramercy Tavern in New York, and they were famous for their desserts, which were fantastic. And we had like a trio of ice creams. And I don't even remember the other two flavors, because I was like, Whoa, bayleaf ice cream. This is really avant garde. And it was good. And

Molly 3:06

you were like, 23 years old. Yeah. I love it. Yeah, I

Matthew Amster-Burton 3:10

was like, I was watching Food Network. I thought I wanted to be a food writer.

Unknown Speaker 3:14

Uh huh.

Matthew Amster-Burton 3:15

What were you doing at this time?

Molly 3:16

I was 20 years old. I was. Gosh, I was probably a sophomore in college. I

Matthew Amster-Burton 3:24

was what were you doing with Bally's?

Molly 3:27

I wasn't doing anything with Bally's. I was living in

Matthew Amster-Burton 3:34

a yurt

Molly 3:35

I'm struggling to remember what dorm I was in.

Matthew Amster-Burton 3:37

Oh, yeah. Everybody, like listeners are clamoring to know which dorm you were in.

Molly 3:41

Anyway. I was not cooking my own food I was in I had a meal plan shit.

Matthew Amster-Burton 3:47

I was living in a dorm also. I don't remember the name but it was 509 West 100 and 21st Street.

Molly 3:52

Wait, you and Laurie were living in a dorm?

Matthew Amster-Burton 3:54

Yeah, cuz, cuz she was in grad school at Columbia. And we were in student housing.

Molly 3:59

When did Laurie finish her degree because you guys dropped out of college together? Well, she

Matthew Amster-Burton 4:03

finished her graduate degree in 99.

Molly 4:06

She had she got a graduate degree without an undergrad

Matthew Amster-Burton 4:10

because she did that first. She finished her undergrad degree in like 96 maybe 9797 probably.

Molly 4:18

Wait a minute you but you guys, you guys left.

Matthew Amster-Burton 4:21

Hold on. Okay, let's, let's go to the chronology. Okay. All right. I'm pulling out a long timeline

Molly 4:27

College in like late 95. That's correct. And you got married in January of 96. February, February. Now Lori was a year younger than you

Matthew Amster-Burton 4:39

was and still is actually no, she's like four months so

Molly 4:43

so Wasn't she like a sophomore when you guys dropped out of college? Yeah, she like finished college in like 25 minutes or something like

Matthew Amster-Burton 4:55

Barnes and Noble called finish college in 25 minutes or less.

Molly 5:00

What is called him Ferris, like the four hour workweek?

Matthew Amster-Burton 5:02

Yes, it was called college for Dummies. Okay, it was fun the for dummies series. And this is it. Okay, so here's here's what I think happened, I think and why for the show Laurie who sometimes listens to this show can can send in some spelled mail contacted to build off podcast.com and let us know like where we aired. So I think she went back to college at U dub, like starting in late 96 or early 97. And maybe like early 97 and like went like straight through summer quarter and maybe like finished up summer quarter 98 and then and then started grad school like that fall, okay, like had applied to grad school, like maybe January 98.

Molly 5:50

Well, she is a smart really hope listener doesn't surprise me that she did this all in a way that seems so both fast and really loose, and like surefooted. Yeah, I didn't know what the hell, it took me. I didn't know what graduate school was when I graduated from college.

Matthew Amster-Burton 6:08

Okay, do you want me to explain to you now?

Molly 6:10

No, I've gone to graduate school. Okay,

Matthew Amster-Burton 6:12

I have it. Okay. So yeah, so I hope every listener has like a cork board with some like photos and strings on it. Like tracing like, like when, because when did I I always forget what I graduated from college. It was either 2000 or 2002. And I do not remember

Molly 6:26

I remember seeing you on egullet mentioning something about being like a like a bio ta or something

Matthew Amster-Burton 6:35

that was Yeah, that was after because I was I was bio teeing like when when teenager the show December was born was not a teenager at that time. Oh, but I was I was bio t at that time. So that would have been like, fall winter. Oh, three. So I definitely graduated before I guess I probably graduated in 202.

Molly 6:54

I'm having such a good time having this conference. Yeah, I bet our listeners as well love it. Yeah.

Matthew Amster-Burton 6:59

Listeners get in touch. When did you graduate from something doesn't have to be college. It can be high school, middle school promotion burst. When did you graduate from diapers just like, email us and like, give us a year and we have to figure out what it represents in your life.

Molly 7:12

Great. Okay. All right, Matthew. So you were 23 dining at Gramercy cafe cafe.

Matthew Amster-Burton 7:21

cavern was their wine cave. It was very

Molly 7:23

Oh god. I loved this de lag mites in there. Oh, good atmosphere.

Matthew Amster-Burton 7:27

I think like I know this is like a strong claim. But I think they had the best lag mites in New York. Yeah.

Molly 7:34

Okay. Go on. What are bay leaves?

Matthew Amster-Burton 7:37

Okay. bayleaf is the first solo album by stone Gosford of Pearl Jam. It was released on September 11 2001. For some reason no one remembers it. Oh, wow.

Molly 7:48

Matthew. I'm really glad that you dredged up that bit of music trivia.

Matthew Amster-Burton 7:52

Yes, I think this I think I got there through like a Wikipedia disambiguation like did you mean this? This completely forgotten stone gazzard solo album that isn't even on Spotify.

Molly 8:04

Cuz you went to try to listen to it.

Matthew Amster-Burton 8:05

Of course I went to try those. I'm sure it's on YouTube. Like someone uploaded it to YouTube. There are many herbs called bayleaf and it's a whole dried leaf that's used in it as an aromatic flavoring. Probably some English speaker will end up calling it bayleaf Okay, so there are a lot of unrelated Bally's. But the most common is the Turkish Bay Laurel Laurus nobilis, which is native to the Mediterranean. Okay, and I got some interesting botanical history. Love this, go for it, go for it. So according to Wikipedia, Laurus nobilis is a widespread relic of the Laurel forests that originally covered much of the Mediterranean basin and the climate of the region was more humid with the drying of the Mediterranean during the Pleistocene era. The Laurel forests gradually retreated and were replaced by the more drought tolerant sclerophyll plant communities familiar today, as Clara fell plant is just a drought tolerant plant.

Molly 8:56

Oh, I'm about to plant some of those because I don't know if you've noticed, but we're in a drought.

Matthew Amster-Burton 9:00

Oh, yes, I have. Yeah. Well, what were you up to during the Pliocene era,

Molly 9:04

you know, I was, I was. Well, I was tanning in the Mediterranean. Okay, that makes sense. Yeah. Cuz the Mediterranean was drying then. And I was soaking up the race,

Matthew Amster-Burton 9:19

okay, like in an olive grove

Molly 9:21

in those Laurel forests that were gradually retreating. Okay, I'm having to reread this, this paragraph a few times. Right.

Matthew Amster-Burton 9:28

So Laurus nobilis is a malicious plant. Okay. And we've talked about this before and we're going to talk about it again because we love it me money

Molly 9:38

sheets, does it mean that it it fertilizes itself?

Matthew Amster-Burton 9:41

It means that the the male and female flowers are found on separate plants. I

Molly 9:45

wonder how many more times you're going to have to tell me Well,

Matthew Amster-Burton 9:47

the thing is, I always forget which one is money she's in which one is dioecious? Okay, okay. dioecious apparently is when they're on the same plant which is more common. Okay. So it's not self fertilizing, Bonnie, she This is not Oh, My there can be dioecious plants that have like structures that have evolved to prevent cell fertilization. But in this case, it's totally separate plants.

Molly 10:07

Got it. Okay.

Matthew Amster-Burton 10:08

Okay. All right. Drying bay leaves takes several weeks during which the aromatic compounds become more concentrated. Okay, obviously, because we're removing water, and a lot of sources say that you should store baby leaves in the freezer and they'll stay aromatic longer. Do you do this?

Molly 10:22

Absolutely not. I

Matthew Amster-Burton 10:23

do not either.

Molly 10:24

In fact, I'm sure I have some ancient Bailey's back from the Pleistocene era.

Matthew Amster-Burton 10:28

Yes, exactly. Yeah, I think I think most of the bayleaf you got they started drying them in like on the tree during the Pleistocene era. Okay. Yeah. They're still Laurel forests in other parts of the world. And it's not it's not forests of just this tree. It's like Laurel type trees. Like there are a lot of trees in that family. Cool. How many trees are in your family?

Molly 10:46

Oh, go on.

Matthew Amster-Burton 10:48

I'm sure we talked about cooking with Bailey's that that's all I've got botany wise. Okay. Yeah. You have any more. Any questions about the botany or phylogeny of Bayer leaves?

Molly 10:57

Well, it's just it's interesting to learn this because there's so many different types of laurels.

Matthew Amster-Burton 11:02

Yeah, we'll talk we'll talk a little more about different different bayleaf producing trees. Oh, great. Okay, before the day is done. So I lately have been using baby leaves in Filipino adobo. Especially pork adobo, which I've been making a lot lately in the instant pot. And I think we should do it adobo episode.

Molly 11:20

Do we have a a Filipino friend of the show? Who we could have on?

Matthew Amster-Burton 11:25

I bet we could find one.

Molly 11:27

Let's find one.

Matthew Amster-Burton 11:28

Yeah, I think I think we should do that. Like I've been loving this stuff and like really starting to appreciate white vinegar. More and more like just what like a perfect you know, pure flavoring because you put a ton of white vinegar into your adobo and it's okay. I've never had adobo.

Molly 11:44

Okay. Yeah, we got to do it. Okay, please share your recipe in the meantime,

Matthew Amster-Burton 11:47

how do you use Bailey's?

Molly 11:48

I use them. Let's see. I think lately I've used the most often in Indian recipes. Yes. Which I've been mostly doing in the instant posture and I do them. I've also used baby leaves in pickling back when I used to be married to someone who pickled have ever put a bayleaf in a pickle? No, I've put like a slice of kombu in a pickle many to lose a good idea to I've used bay leaves to is there one in our Ragu? That's a

Matthew Amster-Burton 12:15

good question. I don't think there is I don't remember retrieving it.

Molly 12:19

Okay. And definitely in in soups and things like that.

Matthew Amster-Burton 12:23

When you serve D Do you ever serve your family something where you know that there are like whole spices or herbs that are gonna need to that you're gonna need to watch out for?

Molly 12:31

No, not often. It does. Come up.

Matthew Amster-Burton 12:33

I don't do it often, but sometimes, and we always we always get great fun out of that. Like, you know, I get into the guard of them. Oh, that's always fun. But apparently you can like seriously injure yourself by like swallowing a bailiff. So don't do that. Oh, because

Molly 12:46

of the because it doesn't really lose its shape.

Matthew Amster-Burton 12:49

No, it's like cuz like sawston less viny Yeah. Ah, okay. You can tear you up. What are some

Molly 13:03

cuisines where they are, you know where you're going to find them in lots of dish.

Matthew Amster-Burton 13:08

Okay, so here's something that I don't think I've had prepared this way and really got hungry reading about it, which is that Bailey's are a key ingredient in Jamaican jerk chicken. And so according to Wikipedia, the bay leaves are soaked and placed on the cool side of the grill. pimento sticks are placed on top of the leaves and the chicken is placed on top and smoked. So like the Bailey's Yeah. Oh, good. Yeah. Okay. Wait, so

Molly 13:31

bayleaf with pimento stick on top. So I'm guessing that's like dried chili.

Matthew Amster-Burton 13:37

I realizing just now that I don't know what that is.

Molly 13:41

Let's look it up. And then the chicken goes on top of it and smoked. I love that.

Matthew Amster-Burton 13:45

Okay. pimento sticks.

Molly 13:48

Maybe they mean a pimento cheese stick

Matthew Amster-Burton 13:51

mento wood sticks. pimento wood sticks are used for authentic jerk. So what is pimento wood? I mean, it's it's a type of wood permitted die OSHA. Okay. Used in Jamaica to make authentic jerk. That sounds great. Okay, okay. In Thai cuisine, they're used in masa mon curry, which is like the most the most Indian influenced of the Thai curries. And so that's probably where the bayleaf is coming from.

Molly 14:15

Ash is a big massaman curry.

Matthew Amster-Burton 14:17

I love it. Yeah, peanuts. This is this is their This is a thing that I used to make from scratch, like pre pre having a child. Okay. And I will still sometimes make it roasting

Molly 14:27

and grinding your spices,

Matthew Amster-Burton 14:29

like pounding things into a chili paste. And like it was very good, but

Molly 14:34

I can't wait to see what you what you make. Or maybe how this changes after teenagers show to college. Yeah,

Matthew Amster-Burton 14:43

I don't know. I don't know. Anything like that. Do you think I'm going to go back?

Molly 14:47

I don't think you're going to go back I

Matthew Amster-Burton 14:48

think I think I'm just gonna like like, you know, sit at my like music desk and make weird noises. Yeah, that's gonna be my new thing. And the Bailey's that are commonly used in Indian cooking in India are not related to Turkish Bailey's but are used in the same way. Through convergent evolution, there are a lot of trees with elongated hearty leaves that have aromatic compounds that the trees are using as a pesticide but also tastes good. Okay, and so like anywhere in the world where those types of trees grow, people are going to dry the leaves and cook with them.

Molly 15:21

That's really interesting. And so wait a minute all the trees who have these kinds of leaves are called Lloyd

Matthew Amster-Burton 15:28

Yes, he's like, shape of leaf but they also tend to be leaves that dry well aren't toxic to humans and have interesting flavors. Okay, not totally, like edge just any leaf you find this way and there are poison this one. Sure. Like in Indonesia, there's another there's a different bayleaf that's commonly used in cooking. They're

Molly 15:47

interesting. Okay.

Matthew Amster-Burton 15:48

All right. Max Falco. It's who used to be my editor at serious eats wrote a great article about Bally's that we will link to in the show notes he wrote The trick is to think of it like a spice not an herb spice with a bit of mint, a bit of time some oregano and aspects of coriander and clove. Just like all spice things back up to cinnamon and nutmeg, nutmeg Bay brings the best out of warm spices and meaty flavors. Yum.

Molly 16:10

I also see that friend of the show Megan Gordon wrote an article for the kitchen asking are Bally's really worth the trouble? Yeah, let me link trouble

Matthew Amster-Burton 16:19

like like the you have to fish it out afterward. Right? And like if you you know, you have to make sure and like keep them in stock and like they go they as far as like dried herbs go they lose their potency pretty quickly. Like after a year or so maybe how old are your baby leaves? You're making a face like you're like you're thinking about your Bailey's cupboard

Molly 16:39

because what I do what I've been doing for the past couple years is I have a jar that I bought with baby leaves in it and you've been reef and I refill fill it out of both. Yeah, so actually not that old. Okay.

Matthew Amster-Burton 16:52

Yeah. But they're that article has some really good comments on it debating like, what are you missing out on if you don't throw the bayleaf? And

Molly 16:59

I thought the comments might be like, let's let's define trouble.

Matthew Amster-Burton 17:03

Let's define trouble.

Unknown Speaker 17:04


Molly 17:04

good trouble,

Matthew Amster-Burton 17:05

good trouble. But I wanted to know, like what Bailey's really tastes like and we're not going to like choose him up. So I've got I've got some Bailey's here that we can sniff okay. And they smell very good. I think it's about time for some new ones. But that does smell good. I

Molly 17:17

never sniff Bailey right. But it's got this reminds me. There's like a lentil salad that I've sometimes made. It's just really simple, like, like French lentils or a kind of lentil that holds it shape. Well when it's cooked. And you cook it with, like half an onion that you've stabbed with a couple of cloves, okay, because you're buying the clothes afterward. And in a bayleaf some salt and then you dress it with red wine vinegar and olive oil. And it's so much more delicious than it like deserves to be

Matthew Amster-Burton 17:46

no, it definitely I don't think I've ever cooked a pot of beans without throwing a bayleaf in

Molly 17:50

Oh, I definitely have but to me the the smell here smells like lentils. Okay, so good.

Matthew Amster-Burton 17:56

Yeah, no, I know what you mean. So here's what I've done here. Before you came over, I put three bay leaves into a small pot of water and I infused them over like medium low heat for 20 minutes. Okay, and then let them steep. And so I want to taste this bayleaf water. Okay,

Molly 18:11

I noticed you didn't get me a spoon.

Matthew Amster-Burton 18:13

This was the last clean spoon. I figured we could share how

Molly 18:15

about I just drink straight out of the cup. Like it like this is miso soup.

Matthew Amster-Burton 18:19

Yeah. Or like you're a cat. Interesting.

Molly 18:22

Wow, it is so much more complex. There's a lot of

Matthew Amster-Burton 18:25

clove kind. There is a lot of club vibe

Molly 18:27

in there.

Matthew Amster-Burton 18:28

Here's what I think is going on with there. So one of the components

Molly 18:32

Oh, I would think that there was clove here.

Matthew Amster-Burton 18:35

Yeah, one of the components of bailing. It's not like the dominant component but like is a strongly flavored aromatic compound is huge. And all which is which is sometimes called clove oil because it's also found in closed so so plants, plants tend to like settle on the same natural pesticides, because they're like easy to make from basic biochemical components. This is what people tuned into the show for

Molly 18:58

this is so interesting though, because as everyone knows, I'm pretty sure I have talked about this on the show before when I had my wisdom teeth pulled Yeah, like almost 25 years ago. I got dry sockets. Yes. And then the oral surgeons stuffed the dried sockets with gauze soaked in like oil of clothes. Yeah. And so for like three weeks, I had to go once a week and he would change the gauze and my mouth. Like I thought I would never be able to tolerate the taste or smell of clove again and even this does take me back even the taste of this bayleaf infusion which is just so subtly clove he takes me back to a bad kind of trouble.

Matthew Amster-Burton 19:41

I mean it's interesting though that like dentist, I think dentists still use it that like this this very, like natural ingredient.

Molly 19:49

Yeah, as an antiseptic. It would that be it?

Matthew Amster-Burton 19:52

I assume so. Yeah. Okay. Wow, gotcha. That's what the plant is using for like to kill bacteria and stuff

Molly 19:59

that is so this just such a good point that max Falco it's had here like thinking of it as a spice not an herb because the flavor really is spice. Yeah, like it starts out kind of herbaceous but it really comes on strong like a spice way

Matthew Amster-Burton 20:14

and now that I've never done this this bayleaf infusion thing before I'm not gonna do it again but now I do feel like I have a an appreciation for like, what specific qualities it's adding to my stew or beans or lentils.

Molly 20:26

Definitely a good idea for beans. Yeah, I get that now.

Matthew Amster-Burton 20:29

Yeah. Cool. We actually learned something today are we doing? Are we doing the show wrong? Okay, but watch out for poisonous bayleaf look alikes in the wild. So some members of the Laurel family as well as the unrelated but visually This is Wikipedia I'm quoting from Okay, some members of the Laurel family like bad seeds as well as the unrelated but visually similar mountain laurel and cherry Laurel Laurel have leaves that are poisonous to humans and livestock.

Molly 20:55

I knew this about cherry Laurel which is also often called English Laurel because I have a giant cherry Laurel that runs along the side of our backyard,

Matthew Amster-Burton 21:04

and you've tried eating it many times and you keep having to go to the emergency is

Molly 21:08

one of the largest. It's like intended to be a shrub like a lot of people use it, like as a shrub and they they cut it so it's like

Matthew Amster-Burton 21:16

swear like the phrase intended to be

Molly 21:19

they cut it so it's like, you know, like a big rectangle and like kind of forms a fence sort of, well, ours. I didn't know that if you have a yard you have to take care of the yard.

Matthew Amster-Burton 21:30

Oh yeah, I've heard this. I

Molly 21:31

didn't know that. And anyway, so for the first 10 years that we lived in this house we didn't do anything with the Laurel and we wondered why it got to be like 35 feet tall.

Matthew Amster-Burton 21:41

Oh, is it a remnant of the of the Pliocene Laurel forest is

Molly 21:44

okay it is anyway but um all this to say our neighbor's kindly paid to have it cut back. Oh, wow. Did I tell you about this these neighbors came to us and asked if they could cut it back and I was like, sure, but it's gonna be really expensive. Like I had it priced out a couple years ago and was like no way am I spending the money to get this thing done. The keepers paid for it even that like the tree guys were like this is an unnaturally gigantic Laurel like,

Matthew Amster-Burton 22:15

yeah, it's hard to impress a tree pruning guy. In my day have seen things should we get into the tree pruning business? Because it sounds very lucrative.

Molly 22:25


Matthew Amster-Burton 22:25

What's involved? Like, what equipment do we need? We need a cherry picker. When I was a kid, I've got a cherry picker was the coolest name for a vehicle and the coolest type of vehicle.

Molly 22:37

No, we're gonna need some chainsaws. Okay, cool. We're gonna maybe need like a chainsaw on a long stick. a chainsaw? Like on a long stick? Yeah, cuz she's got a thing. Yes, you need to be able to like, stand on, like, you know, like a deck or something and hold it out to like, a long distance. Wow. Cut to cut a branch.

Matthew Amster-Burton 22:56

It seems like if you had a chainsaw on a long stick, it would be very difficult to control. Yes. Okay.

Molly 23:01

Yeah, no, I mean, I can't even imagine the upper body strength of these people.

Matthew Amster-Burton 23:06

Okay, let's let's, producer Abby, could you write a note that we should look into transitioning from a podcast to a printing business? Because

Molly 23:15

after you I'm sorry, I'm looking at your upper body right now.

Matthew Amster-Burton 23:19

The thing like we're gonna get ripped. Like, I mean, fine. You already have much more upper body strength than I do but but I

Molly 23:26

tell you about producer Abby or me. Every both of us like

Matthew Amster-Burton 23:29

literally everyone. But But I could I could potentially get strong if I if I had to do it in order to like support our families through pruning. Why don't you

Molly 23:38

begin by pruning like the little like plants and pots on your balcony? Oh, they're

Matthew Amster-Burton 23:43

in bad shape?

Molly 23:44

Yeah, we're gonna work on your your like your wrist for like squeezing the little the little pruning the little

Matthew Amster-Burton 23:52

what's it called when a kid learns to like put their thumb and finger pincer grip? Yeah, the pincer grip. I need to learn that

Molly 23:57

Yeah. Okay, let's go. Alright, okay. Oh, you wrote on here also watch out for California Bailey's Yes,

Matthew Amster-Burton 24:04

they're not they're not poisonous. They're they're they're fairly widely sold, but they are distantly related to Turkish Bailey's and are often sold fresh but have a very different flavor profile and should not be substituted for dry. They're much stronger.

Molly 24:16

Okay. Oh, that's really interesting.

Matthew Amster-Burton 24:19

So So get get some good Turkish bait unless you're unless you're like experienced with California bay leaves.

Molly 24:24

Are you experienced?

Matthew Amster-Burton 24:25

Am I experienced? Like, I mean, I did used to live in California. But I don't know if that makes me experience.

Molly 24:31

I lived in California briefly.

Matthew Amster-Burton 24:32

Yeah, that's true.

Molly 24:33

I do. We both lived there for college early. Right for college. Yeah. Yeah.

Matthew Amster-Burton 24:38

I don't know. Like I've had I've had some California experiences, I think.

Molly 24:41

Yeah, I've had some California

Matthew Amster-Burton 24:43

experiences. Mostly mostly eating burritos. Does that count?

Molly 24:48

I got experienced in California.

Matthew Amster-Burton 24:50

Okay. Yeah, I guess I do too. Yeah. All right. Yeah. All right. Your arms are sweaty. Yeah. Well, it's warm in here.

Molly 25:00

Okay all right so spilled mail we got nothing

Matthew Amster-Burton 25:03

okay we need we need mail so what I want is like later today I want the post office the postal carrier to show up with a bunch of mail sacks like in the movie Miracle on 34th street I want a miracle on my street involving lots of listener mail and you can send that mail to contact at spelled mouth podcast.com the post office will receive it print it out put it in an envelope like a stamp and bring it to me I am going to give you my now but wow

how have we not already talked about the band The Linda Linda's? Are you familiar with this band? Molly?

Molly 25:44

I have heard of the Linda Linda Okay, so I've never heard

Matthew Amster-Burton 25:48

Okay, if you're if you're a listener of the show and haven't heard of this band, or I've heard people talking about it, but haven't actually watched their famous show yet. Go into that now because they are the all female all Latin x and member Asian American punk band that essentially burned down the LA public library with this incredible show. Literally, not literally but but essentially, like in a rock and roll sort of like tear the roof off the soccer sort of way. Yeah, they they played this incredible set back in May. The whole thing is on YouTube, and we'll link to it. They finished with a cover of a song by the muffs which is one of my all time favorite bands. They are now signed to epitaph ref records and like the thing that I feel about this band is they are great now and I want if there's a God of music, like like in a bit of fucking Mitch Albom book or something. I want this band to stay together long enough to make like 10 Records and get really weird. Oh, I'm just so excited to see what they're gonna do.

Molly 26:46

I am so excited to check them out. Thank you Matthew.

Matthew Amster-Burton 26:49

Our producer is Abby circuit. You can rate us and review us.

Molly 26:53

Wherever you get your podcasts.

Matthew Amster-Burton 26:55

You can talk to other people who listen to the show on our subreddit reddit.com slash are slash everything spilled milk.

Molly 27:02

And and i think i think that's that's it.

Matthew Amster-Burton 27:06

Thank you for listening to spilled milk. Watch out for similar podcasts that sound like us bought our toxic.

Molly 27:13

Molly wizened

Matthew Amster-Burton 27:13

bird and I'm Matthew Amster-Burton.

Abby cut that out are all the listeners will be able to check out June's library