Embedded Files
Matthew Amster-Burton 0:04
I'm Matt.
Molly 0:05
And I'm Molly.
Matthew Amster-Burton 0:06
And this is spelled bot. Nope.
Molly 0:08
This is spelled
Matthew Amster-Burton 0:12
spelled mo it is what happens on spelled Molly?
Molly 0:18
Oh, well, I think it has to do with drugs.
Matthew Amster-Burton 0:20
Oh, we spell we spill our drugs and then we cry because our drugs. Yeah. It's a really it's a show that really goes there.
Molly 0:29
It really does. Okay,
Matthew Amster-Burton 0:31
do we spill a different drug every?
Molly 0:35
Every time the name of the show changes every week and it's so fun. It's like a scavenger hunt because you have to find us in your podcasting app because our name changes every
Matthew Amster-Burton 0:43
day. And if you find us you'll also find some drugs that you can pick up off the floor. Why can't Why can't they make a drug named after me?
Molly 0:52
We'll work on it. So my like prescription acne medication, Matthew, I gotta take my math. Yeah, sure.
Matthew Amster-Burton 1:00
I like it. Okay. Yeah, that's Yeah, if I was if I was a drug, that's what I would want to do. I wanted to like clear your face right up. Okay. We're talking about adobo. Oh, wait, we're
Molly 1:11
going with this open? Oh, yeah. This
Matthew Amster-Burton 1:13
is this is our intro. Yes.
Molly 1:14
Oh, okay. Wait, we didn't say that. This is the show where we cook something eat at all. And you can't have any. And today we're talking about adobo?
Matthew Amster-Burton 1:23
Yes. This has been a much requested topic. And we wanted to make sure that we had the right guest to help us talk about it. And we're very, very excited to have him on. Yes, he'll be joining us shortly. Maybe we should start by saying what adobo is so adobo, the word. It's a Spanish word that's used to refer to a couple of different cooking techniques. But On this episode, we are specifically talking about the Filipino stew that is one of the signature dishes of the cooking of the Philippines. And it is most commonly made with pork or chicken or both, but it can be any protein or vegetable. And it is a very salty and sour stew that is usually based on vinegar, usually, but not always. Soy sauce, always some kind of vinegar, usually, but not always soy sauce, garlic, bay leaves and black pepper. It's very simple, very intensely flavored, makes your whole house smell great. I've been cooking it a lot lately.
Molly 2:19
And you know what I noticed about it is it has for me once it's all cooked. Yeah, it is difficult to distinguish what it is that contributes to the flavors, even though it has very few things in it like it is so much more than the sum of its parts. Absolutely. I'm really excited to be talking about it today.
Matthew Amster-Burton 2:38
Let's go down memory lane.
Molly 2:39
So actually, Matthew, I while I have always heard of adobo, I don't think I've ever actually eaten in a Filipino restaurant. And it wasn't until I got my hands on the the Filipino Instant Pot cookbook, which came out I think last year, was it? Yeah, I think that's right. Yeah, that I started cooking it at home myself. So I'm really excited that we're going to be talking to one of the authors of that book today. I don't have much of a memory lane with adobo, except eating it in my own kitchen. Okay, with the help of this book.
Matthew Amster-Burton 3:13
I don't have a ton of adobo Memory Lane either. But I do have a couple of memories. Actually. I'm glad you mentioned Filipino restaurants because years ago, I reviewed a restaurant for the Seattle Times that was like a beloved community institution i think is now closed, um, called kusina Filipina in Beacon Hill. And I definitely like I remember doing the review meals for that restaurant review and like trying like 10 dishes that I'd never had before and their adobo was was great. When I was teaching biology at U dub which would have been like the early 2000s one of my colleagues fellow ta was from the Philippines and she made chicken adobo for our big end of quarter grading meeting like we would gather at like the professor's house and like you know go through all the final grades which it was a big class it took a long time and and so she brought like like a crock pot full of full of adobo like in massive quantity. And like there was people brought a ton of other stuff like it was a potluck but that's the dish that I remember.
Molly 4:19
You know what I remember from a grad school potluck at the DAC Yeah. Wow, this is so different from from adobo. I remember one of the people in my cohort brought she was vegan, and she brought this it was like a cornbread that had cut up vegan hot dogs in it. And it was like she called it like a vegan cornbread casserole. And it was so much better than it sounds.
Matthew Amster-Burton 4:48
I don't know how this story was gonna end like no, I thought it was either gonna be the worst thing I ever had or Okay,
Molly 4:54
no, it was brilliant. It was like imagine like a real good cornbread. Yeah. And then you Got these vegan hot dogs which frankly these days they taste very much like regular hot dogs but in those days Yeah, you're right This was almost 20 years ago. Yeah. Anyway, I remember being like this is delicious and I asked her for the recipe and I'm pretty sure I have it kicking around in like a folder somewhere. Should
Matthew Amster-Burton 5:19
we do that for next week's episode? Definitely should we'll do cornbread? No
Molly 5:23
vegan corn dog casserole, corn dog
Matthew Amster-Burton 5:25
casserole? Yes. Yeah. Okay. I have a little more adobo memory lane. Maybe Maybe we're about to pivot the episode into into corn casserole. White for the show. Laurie, her maternal grandmother granny Harris was from boggy Oh Philippines. And I think the first time I had adobo was at a family Harris family gathering or Lopez family gathering really possibly like at her grandparents 50th wedding anniversary which was a big party down in the Bay Area. And when there is a gathering of a Filipino family there there are going to be a couple of things that happen and I don't think I'm trafficking in any like you know, certainly not negative and and i don't think inaccurate stereotypes because there will be singing and there will be like a massive table of food. There'll be poncet rice noodles there will be lumpia in enormous quantities and there will be adobo and rice and I think that was probably the first time I had to do but I made it probably several of those things was the first time
Molly 6:28
wow okay, and so how far into your relationship with Laurie were you did this play a role in cementing your desire to be part of this family?
Matthew Amster-Burton 6:38
I mean I think we were already married so
Molly 6:42
desire has definitely been
Matthew Amster-Burton 6:46
there there's a lot of our desire had become a cement garden Oh that sounds very negative
Molly 6:57
No, but really that sounds fan tastic
Matthew Amster-Burton 7:00
and now Yeah, remember like at this at this gallery, like I got to I think it was I'm sure it was at a church and I got to like go outside like, like, entertain like some of the many many kids that were running around, which was so much fun.
Molly 7:12
Oh my gosh, and so does Laurie have any recipes from her maternal grandmother?
Matthew Amster-Burton 7:18
Oh, that's a really good question. I don't know if she does but I seems like she must because like she has a lot of family recipes. I should have asked about this. I didn't get into adobo making until last year. I think I had like tried it. Maybe made it once or twice. But then I've had the idea like I've got this instant pot I bet you can make really good adobo in the instant pot and so I made like just the simplest adobo recipe Instant Pot white just white vinegar, soy sauce, bay leaves, black pepper, garlic and chunks of pork that's it
Molly 7:51
and it's essentially a braise right because you raise yeah yeah because you brown whatever the the meat is and then you add the liquid ingredients which are substantial but it's not like a soup so it's a very moderate amount
Matthew Amster-Burton 8:05
of what we'll talk to will talk to our guests about this but I think like different different cooks and different people have like different preferences when it comes to how saucy you want your adobo like some people want like all the flavor to be just clinging to the meat and it's it's more more like a dry stew and some people like a lot of sauce to to like drench their rice in I'm more on the saucy side. I'm you know this about me.
Molly 8:27
I do know that you're on the saucy side indeed Yeah,
Matthew Amster-Burton 8:30
yes that I've been making it regularly ever since and then we got this book I love
Molly 8:34
this book the Filipino Instant Pot cookbook. Which Our guest is one of the six co authors
Matthew Amster-Burton 8:41
yeah I'm
Molly 8:41
so excited to talk more about this today. I made the coconut milk adobo recipe from this book. Yeah. And it is fantastic and my entire family loved it I have a feeling it's going into the rotation
Matthew Amster-Burton 8:57
just does it smell incredible well it's cooking
Molly 9:01
what's amazing is that it smells really good when you add all the you know all the liquids right before you put the lid on and actually start doing the pressure cooking but then it smells really good in a completely different way Five minutes later when it's done cooking like the alchemy is really cool here
Matthew Amster-Burton 9:21
Yeah, I made some adobo like Friday I think and teenager the show December came home from school and was like it smells like an adobo house in here and like they were so excited.
Molly 9:34
Were they able to identify what it was before they even saw what you mean you can't Yeah. Oh, wow. Okay,
Matthew Amster-Burton 9:40
I think the vinegar has a big big role in that because like you know the thing about adobo that I think really makes it special is like you know, other recipes you'll put in like you know, a tablespoon of vinegar or something like just to like give it a little a little hit of acid like adobo recipe is gonna have like, you know minimum like a third of a cup oven. Like that's that's like the primary flavoring like in the in the base of the stew and that just like just hits different as the kids say. We are thrilled to be joined today by Romeo roquet Nieto who is the co author of the Filipino Instant Pot cookbook and just a Filipino American who is super interested in reconnecting with his culture through food Romeo Welcome to spilled milk.
Unknown Speaker 10:28
Thank you Molly and Matthew Thank you
Molly 10:31
real to have you and we love this book.
Unknown Speaker 10:34
Really? Yeah,
Matthew Amster-Burton 10:36
we've been cooking the hell out of this book.
Unknown Speaker 10:39
Okay, awesome.
Molly 10:41
My family is very into adobo now Oh really? yeah nice really fun
Unknown Speaker 10:49
yeah that's that's probably like one of the I guess true staple like you go into any Filipina home you're gonna find it in the refrigerator on this yo somewhere
Matthew Amster-Burton 10:59
Yes, I have some leftover adobo in my refrigerator right now that I'm looking forward to for lunch so I you know one of the one of the ways that you can tell that this is a great cookbook is the top review on Amazon I just love this said I actually took the book to Office Depot and converted it to a spiral binding spine approximately $5 easier to keep the book open when cooking five stars fantastic I feel like the book like stays up and just fine while I'm cooking but I still love this
Molly 11:30
yeah he's never gotten a review that good
Matthew Amster-Burton 11:33
approximately $5
Unknown Speaker 11:34
that's fantastic yeah you look you look on the Facebook pages to say that's the one that we all laugh out like wow like they're really taking this you know Yeah, seriously.
Molly 11:43
Well so I want to dive into asking you about your relationship to to cooking did you grow up in particular eating adobo? Will you kind of walk us down memory lane?
Unknown Speaker 11:54
Memory Lane? Yeah, sure. So we probably had it every other week. It's just a it was a rotation of available synagogue and the law gadgets all these and they're all similar. Their similarity is they're just stews, right? And, and adorable just happened to be one of them. And on any given day that it was prepared. It either be chicken, or pork, or beef or a combination of those. Sometimes squid, where you've got the squid ink, also that that adds a different flavor. I
Matthew Amster-Burton 12:29
love that I
Unknown Speaker 12:29
do it. But yeah, that so memory lane is just growing up needing it as kid.
Matthew Amster-Burton 12:35
And what what do you love about adobo? Like when you when you think about it? Like what? What makes adobo in particular, like a special dish?
Unknown Speaker 12:43
A couple things if we're talking the practicality of it because it can last a while. Right? Just because of the ingredients do is salt and vinegar. It keeps for a long time. So that's Yeah, that's one thing. There's a I don't know, sentimental reason for it. Back in the 80s. My family was went to we were concessionaires at the county fair and that lasted for like 15 years or so.
Matthew Amster-Burton 13:11
County Fair like what part of what part of the law no salon Okay,
Unknown Speaker 13:15
so here in California Bay Area. And adobo was one of the the main dishes that we served. Right and then my same uncle had a hotdog stand back in the 80s also was kind of an offshoot of that of that right so he's downtown Vallejo where City Hall is the library is and me and my cousin would help him every summer and even during school time but waking up early and it started out just hotdog stand but then after a while we started selling fun sit lumpia shop How adorable to have that that Filipino flavor as well and people loved it down there so and he told us we were going to be 5% owners we are but he met he's never given us anything so that right so that's just really one eating it but then also to being part of a catering type thing and just waking up early in the morning and help prepare it all that there's a sentimental connection to adobo as well.
Matthew Amster-Burton 14:14
Oh, yeah. No, I feel like I can picture this this Filipino food stand at the county fair. Like Yeah, yeah,
Unknown Speaker 14:21
yeah. But but then it reminds me like like today like you see all the food trucks. This guy was doing it. You know, 20 years ago, when there weren't any food trucks. It's just a small regular hotdog stand with the umbrella. It's awesome.
Molly 14:36
What so what are your favorite proteins to put in adobo or to cook in adobo?
Unknown Speaker 14:41
I like chicken. And this sorry going back to the fair again, because his special his special recipe for the fair was is that he would deep fry it after it was cooked. So that's really crispy. My recipe and the book is kind of like a play off of that. So you broil it right and get that cream. That texture on the skin but he would afterwards cook he would deep fry it and the garlic too and so you get this totally different flavor and texture for the county fair version
Molly 15:11
that's brilliant yeah
Matthew Amster-Burton 15:13
it is when he did more of like like a dry style where like it's really stooped down so that the flavors kind of clinging to the chicken before frying it
Unknown Speaker 15:21
yeah so he cooked it just the regular way yeah and then he fried after so you've still got the stew portion after that we go over yeah
Molly 15:29
wow oh my god that sounds so good. Oh that sounds great.
Matthew Amster-Burton 15:35
All right so one we were talking before before you came in about how like one at one of the things that we love about adobo is that it is it is a vinegar based stew for the most part and like that would be something like like unusual to find like like in a you know an American or like French style stew. And it seems like vinegar and like sour flavors in general are really important in Filipino cooking. So I wonder if you could tell us about like what what are some of the vinegars that are most likely to be used in the Philippines and like what are good substitutes if people have trouble finding those
Unknown Speaker 16:08
so the brand Dr. Booty is probably the most popular brand you can still in the Philippines you can get that here as well it's sugar cane vinegar, okay, so a little bit differently a little bit cloudy not not the clear white vinegar distilled that we get right here or that I was used to growing up with but yeah, that that cane vinegar is is probably the most popular but I feel like there's no true rules to it right and even Yeah, I like to mix them up sometimes because you get a little bit of different flavor would be I'll use a balsamic sometimes oh wow or mix it up right about Sonico is great with a double I mean I've never used it exclusively but to mix it with that and apple cider Yeah, I love it
Molly 16:58
so if someone were new to making adobo what is the first adobo you think that they should make and can you walk us through the process of making it in the Instant Pot which is so easy I couldn't believe how easy and fast it was anyway walk us through what you'd recommend for a first go
Unknown Speaker 17:17
I think I like chicken because just just my personal experience I feel that most folks are familiar and aren't too averse to having chicken versus a pork or beef
Molly 17:32
and would you use this would you skin on I like
Unknown Speaker 17:35
skin on I like thigh meat just because breast I feel dries out too much do you get more of that flavor and thigh and the more moisture and I think you get more skin per area per surface area if you want to put like that on the thigh. Okay, so that's the protein choice. What I like to do is first fry up the garlic in the Instant Pot right and then the peppercorns put that in or the pepper that was one thing I had to change because traditionally they do whole peppercorns interesting but I hate it as a kid biting into it so that's why I'm the recipe is a little bit different you know you'll grind your your pepper so those things and then add in the chicken and fry that up a little bit You don't have to you have to go crazy and cook it all the way through because the instant pots gonna do that but just getting a little bit of you know a little bit of brown all the way around after that add in your liquids and your Don't forget the Bailey
Matthew Amster-Burton 18:37
yeah
Unknown Speaker 18:39
I and I listened to your veilige episode and then add your yeah add your liquids after and then you seal it up and go and and I don't know if you guys noticed you can do frozen check yeah I've done it multiple times. It works
Matthew Amster-Burton 18:54
really I love that you mentioned that there's kind of no no rules when it comes to adobo making are there are there like very regional variations or just like you know things that your family did you already vetted the deep fried version of grass which sounds amazing like what how else can people mix it up like after you know they've made the basic adobo recipes from the book and they want to take it like in a different direction like what do you recommend?
Unknown Speaker 19:16
Absolutely. I'll give you a couple things so a lot of times there are times when folks will approach me and say I just switched you know the the stew part was was a little thicker than the saucy part right? And I like to make a rule right oh you while that's going you go ahead make a rule and put it together and then you get that that thick thickness I like it better than cornstarch water. I don't know why I feel like you get to gelatinous and then that way
Matthew Amster-Burton 19:45
you do flour and butter flour and oil
Unknown Speaker 19:47
flour butter,
Molly 19:48
like better. And is it I mean I couldn't could you also just reduce the sauce down I guess you do get a different texture with that with the ruin there.
Unknown Speaker 19:58
That's awesome. Right like yeah juicing it down but you've got to reduce it that so my grandmother on my dad's side used to do it that way with pork and she loved it and where you wouldn't get there wouldn't be much left right yeah but because of that you've got that flavor that's so concentrated right and so you're just kind of like whatever I can get I'll just put that on there and I'm going to get that that flavor but yeah, that's that's definitely an option
Matthew Amster-Burton 20:25
now I love the rue idea because like I'm the kind of person who like I always want to reduce down my sauce because I wanted to be like as flavorful as possible but then I also want a ton of
Unknown Speaker 20:34
volume of sauce right? So my wife is from the south southern part of the Philippines where coconut milk is more prevalent and so she introduced me to that it's like what you make a great a double bounce you put coconut milk try it that way and we did it and it is awesome. So good.
Matthew Amster-Burton 20:52
Yeah and I both both made that recipe for the book. Yeah,
Molly 20:56
what do you serve with it to stop up all the sauce?
Unknown Speaker 21:00
Well I'm just used to rice right yeah regular steamed white rice perfect yeah yeah
Matthew Amster-Burton 21:05
yeah I will say like I we had like half a beget the other day just sitting sitting around and I was like dipping begat in my in my adobo liquid and it was very good.
Unknown Speaker 21:16
How about looks like mushroom and onions? Yes. Some of that up. You know, that'll soak stuff up. And that's the limit with your bag. Get on top of a baguette. That wouldn't be bad either.
Matthew Amster-Burton 21:26
Sounds very good.
Molly 21:27
That sounds fantastic.
Matthew Amster-Burton 21:29
I'm thinking about and then what if you added cheese?
Molly 21:32
Oh, no. You're turning it into something else. Matthew.
Matthew Amster-Burton 21:38
I don't know. Like that flavor can cut through like that Romeo was good. There were no rules.
Unknown Speaker 21:43
No rules. No rules.
Molly 21:45
Okay, well, hold on. Is there really no rules? Yeah. Wait, I have a question. So yeah, is there a way to make vegetarian adobo?
Unknown Speaker 21:53
Banana hearts is a big one. What a banana heart banana or sorry, banana blossom. Okay. Okay, because it's called pulsar. zagging, which also is hard but it really is the blossom
Matthew Amster-Burton 22:07
i like i like calling hearts for popularizing that starting
Molly 22:12
texture of those when they're cooked well the
Unknown Speaker 22:15
way I've had it it's just down so it's just really soft and tender. But that with Colossus, ginger, string beans or French long bean those together those are usually cooked together.
Matthew Amster-Burton 22:28
And there's a there's a cauliflower recipe in the book also that that I love cauliflower. I'm gonna try that for sure.
Unknown Speaker 22:34
Yeah, so that Yeah, Jeannie did a lot of our vegetarian dishes.
Matthew Amster-Burton 22:38
Yeah, there are a lot of vegetarian recipes in the book. Okay, so I think I think I've got one last question which we sometimes have a segment on the show called Mr. Etymology.
Okay, where you like to get too into words and like I like notice, I've noticed in the book that that adobo becomes adobong when it's when it's like describing or like modifying like the the main ingredients so like yeah, like the pork It was like, out of Wong baboy Yeah, um, why does the word change right?
Unknown Speaker 23:13
A double noun right and this thing adobong is the verb so the way you cook something right adobong pork right I thought about it right? Oh, yeah. And it's different to like you'll find in other ones adobo I think we did multiple Cindy guns. So see me gungnir right. The word is see gun, which is just to been to have students something or to something seen the gun, right? So it changes a little bit. Cindy gun, not what synagogue na baboy sinigang na shrimp, right? So it's just it's a verb in the conjugation. Awesome, nice.
Matthew Amster-Burton 23:54
Okay. All right. Well, Romeo rookie Neato. Thank you so much for being on the show is there? We are definitely going to link to the Filipino instant pod cookbook. Is there anything else you'd like to plug or places people can find you online?
Unknown Speaker 24:07
No, just the book and rockin chips and wonderment. We published our book. They just came out with a Korean Instant Pot cookbook. We'll be getting that you might want to check that out. Yep, yeah, those are the homies so if there's anything to plug it's it's that book.
Matthew Amster-Burton 24:23
All right. Oh, great. Thank you again, we really appreciate having you on the show and love to have you on again.
Unknown Speaker 24:28
It's a pleasure to meet you. Pleasure to meet you as well. Thank you so much.
Matthew Amster-Burton 24:39
All right. Do we have anything else to say about adobo other than like get Romeo's book and make adobo?
Molly 24:46
Um, no, I really cannot overstate how great this book is.
Matthew Amster-Burton 24:50
Yeah, and like, adobo is gonna be like one if you haven't cooked it, it's going to be one of the easiest things you've you've ever made and like the the like flavor to work ratio. could not be higher.
Molly 25:01
Absolutely true. Yes. So thank you to Romeo. Thank you to all the authors of the Filipino eats Instant Pot cookbook for making our lives better. Yes.
Matthew Amster-Burton 25:10
And now it's time for segments. Matthew, what's new in the underworld?
Okay, so this comes to us from teenager the show December who has continued to play the game Hades and reports that there is a cape closet. My dad Hades king of the underworld has a wardrobe in his bedroom and the only thing in it is identical red capes. Yes. Is that always cool when somebody has like a closet with the same thing over and over in it? Like Like how, like Steve Jobs always had a turtleneck.
Molly 25:44
Do you think that was all that was in his closet? I sure hope so.
Matthew Amster-Burton 25:47
I mean, like, why, you know, if that isn't the case, like nobody wants to know that now. No, I don't want to Sully his memory that way. Exactly. Or I guess if you're it if you're a judge, like you just have a bunch of Black Rock robes and wear them all the time. What else is going on in the underworld? The other report is I tried to shoplift from Karen the boatman of the river stick Yeah, he murdered me with an or
Molly 26:15
wait but So wait, what was December not already dead?
Matthew Amster-Burton 26:18
Yeah, but you can like like die nine more. You can die more and then you get like re you respond it like back in the house of Hades. Like sort of like emerge out of like a river.
Molly 26:32
Hey, you know what? My kid just got a Tamagotchi for her
Matthew Amster-Burton 26:36
birthday Andy like Tama God t segment for sure.
Molly 26:40
Guess what? It turned into an alien because we got busy doing other things who's got time to take care of atomic gottschee? I mean, what is up with this toy?
Matthew Amster-Burton 26:49
But I mean, like, if you get a Tamagotchi, you have a responsibility to look after it. I
Molly 26:54
don't understand this toy. I mean, like, Ash and Joon had to reset the Tamagotchi this morning because he turned into an alien which is what happens I have
Matthew Amster-Burton 27:03
too many real responsibilities Why do I want to add fake responsivity Yeah,
Molly 27:08
no this The thing is like constantly pooping it wants to function and then you have to like discipline it or else like if you don't discipline it it will turn into an alien which is what actual children do too.
Matthew Amster-Burton 27:20
Absolutely. Yeah. Okay. All right. But is she enjoying it?
Molly 27:24
She is she thinks it's really fun. Okay, okay, I
Matthew Amster-Burton 27:27
want more atomic gotcha reports we can let's let's just roll that in and consider the tama gottschee and denizen of the underworld okay purposes of What's New in the underworld
Molly 27:37
well hers has you know been resurrected so Oh yeah. Oh, so
Matthew Amster-Burton 27:41
you can kill your Tamagotchi and then it comes back I think
Molly 27:43
so. I mean, they had to reset it who knows whatever right now like
Matthew Amster-Burton 27:48
days like atomic It was like it was very very like crude like like black and white LCD screens. It still still is
Molly 27:55
so you can get a fancier one and like take selfies or something dumb with your Tamagotchi and we were like we are not standing for that kind of BS so we bought her the original okay with it.
Matthew Amster-Burton 28:07
You should also get one of those IBO robot dogs aware 90s I
Molly 28:14
think oh were those like the little furbies
Matthew Amster-Burton 28:18
no Furby was like that was like an actual toy I think the IBO was like I don't know if you could actually buy it and if you could it was like a $2,000 or something. It was like a like a thing to get people talking about Sony that company and so they built like like a realistic question mark robot dog.
Molly 28:36
Oh yeah, I can't wait to get one of those. I'm gonna spend my I don't even know where that money's gonna come from. I can't wait to find out.
Matthew Amster-Burton 28:47
Well, I mean, maybe instead of like buying like food and clothing for your kid, you should get a robot dog to keep
Molly 28:54
my kid now just lives in Tama gottschee. Land anyway.
Matthew Amster-Burton 29:00
She gets sucked into the other side of the screen. Yes, that happened. That can happen. Yeah, you take a selfie with your Tamagotchi, you need to enter Tama gottschee world and then that's like another kid has to remember to feed you. Should we do spelled mail?
This spelled mail comes from listener Jackie who writes Oh, this is in response to our apricots episode. Oh, my daughter's mail. Yes, my dad served in the Army 20 plus years, including two tours in Vietnam. As a teen I made dinner one night from recipes that were part of a menu in the back of a magazine glamour, which included apricots. He then explained that apricots were bad luck and mentioned no one serving in Vietnam would eat them. I portioned out the apricots to everyone except dad. He then seemed annoyed that I hadn't given him any he must not have been that superstitious. It's nice to think back on an amusing memory of dad who passed Castaway last month maybe it just took 30 years for the apricots to get him fan I'm not making that joke listener Jackie baby yeah, very weird.
Molly 30:10
We would never make jokes about other people's dead relatives
Matthew Amster-Burton 30:15
yes our own dead relatives yes yes
thank you so much for that amazing story listener Jackie as we mentioned on the apricots episode that that Molly found that apparently there that that there's a superstition in the Marines that like you don't want to have apricots around tanks I know the army is different from the Marines but apparently this is like this like extends to other armed forces and non tank situations right although maybe there was a tank i don't i
Molly 30:39
i'm so excited that we got this confirmed. I really I'm so excited.
Matthew Amster-Burton 30:43
Me too. All right now but wow.
Molly 30:53
So this week's now but wow, I consider a real public service announcement. So for anyone who has a female bodied child, maybe you know between the ages of like eight and 16 This is a book that I am thrilled to recommend. It is called celebrate your body and its changes to by Sonia Renae Taylor who many people may be familiar with for her book The body is not an apology. Sonia Renee Taylor is a fantastic force of nature a body empowerment body positive educator and I think I first encountered her on Instagram this book is the best puberty book I have found that's for for female bodied people and I bought it recently for my kid it's it's described as a body positive guide for girls eight and over and I really wanted my kid to have some sort of a resource where she could read about the changes her body is going to begin going through without having to like always come to a grown up to talk about yeah things so it's everything from you know what you might imagine and you know anatomical changes right to there's diagrams of how to put in a tampon Oh great, which I mean I was not in any puberty book when I was a kid and also a lot of stuff about how relationships change Yeah, in your in your teenage years and in puberty so I learned about this book from another really wonderful author Kate shots who has written rad American history from A to Z rad American women this book is fantastic celebrate your body and its changes to by Sonya Renee Taylor Get it?
Matthew Amster-Burton 32:42
That sounds amazing. I wish I wish we had had that book Have you have you already gotten into the the age where like, like June like has like a falling out with a friend. And it's like the biggest, most devastating thing that's ever happened in the history of the world and she'll never ever get over it.
Molly 32:59
You know? So I think we're not quite there yet. Okay, we have encountered a falling out with a friend where she really kind of like we know what happened between the two of them, but she hasn't really thoroughly explained it to the friend and so it's very awkward. And oh my god, this is this is not going to be my favorite part of parenting.
Matthew Amster-Burton 33:20
Yeah, I like I mean, the good The good thing is like then once you get past that human relationships become really simple.
Molly 33:26
Yeah. Marriage marriage is one of the easiest human relationships.
Matthew Amster-Burton 33:30
Oh yes. You say like, check the box like I do. And you are done. Alright, so we solved that our producer who solves everything for us is Abbey circuit tele, please rate and review us wherever you get your podcasts.
Molly 33:46
And if you want to talk with other people who enjoy the show, you can go to our subreddit, so that's reddit.com slash are slash everything spilled milk.
Matthew Amster-Burton 33:55
Yeah, there's been some delightful stuff that that made me very happy there lately. Can I take back the thing where I pronounced podcast podcast? No, I don't know why
Molly 34:04
I don't like it. You can't take it back.
Matthew Amster-Burton 34:07
You're right. Alright, so until next time, thank you for listening to spilled milk.
Molly 34:11
You know, we would taste a lot better if you cooked us in a bunch of vinegar to
Matthew Amster-Burton 34:15
no doubt and we would certainly smell better.
Molly 34:18
Oh yeah. I'm Molly weissenberg.
Matthew Amster-Burton 34:21
And I'm Matthew Amster-Burton.
Molly 34:28
Yeah, I'm done. I'm I'm literally dying over here.
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