Today we're showing up in unexpected places with weird present requests as we learn (too much?) about nutmeg. We christen Matthew "The Faint of Heart" as we wonder what Mr Etymology is up to and demand abstinence from trees.
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Matthew Amster-Burton 0:00
Hi. I'm Matthew.
Molly 0:05
And I'm Molly.
Matthew Amster-Burton 0:06
And this is spilled milk. The show where we cook something delicious. Eat it all, and you can't have any
Molly 0:10
Today's episode is. Well, I was gonna say today's episode is
Matthew Amster-Burton 0:18
a whole episode about listener Gwen and how much we love them.
Molly 0:21
Now, today's episode is nutmeg, and it was suggested,
Matthew Amster-Burton 0:27
I guess who like Wait, give me three three guesses. Okay. James Cameron
Molly 0:31
listener, Gwen.
Matthew Amster-Burton 0:33
You didn't give me three guests. Gonna get it? I was gonna. Yeah,
Molly 0:37
anyway, thank you so much for suggesting this episode. I can't believe we haven't done nutmeg yet. I mean, I feel that about every episode. We haven't I think it's
Matthew Amster-Burton 0:45
been on our list for a while. But Molly, do you have any nutmeg memory lane or Oh, big time memory lane?
Molly 0:51
Big time. I remember my dad always putting nutmeg into into places that seemed unexpected to like in his beard.
Matthew Amster-Burton 1:06
Did he like tie a bunch of nutmegs to his beard like, like black beer?
Molly 1:10
It occurs to me that a whole bunch of nutmeg tied on a string would make a really soothing wind chime sound, don't you think?
Matthew Amster-Burton 1:17
I mean, I don't know if it would be it shine me exactly. But yeah, I think it's like a clacking sound. It would sound like one of those executive desk toys with the balls.
Molly 1:27
Okay, Matthew, my dad would put a little bit of nutmeg in like the egg custard mixture for French toast. I remember him putting a little bit of nutmeg in his rice pudding. When I was a child, I don't think my parents ever kept whole nutmeg around. I mean, they had ground nutmeg should be like, you know, a sprinkle of nutmeg.
Matthew Amster-Burton 1:51
Did you ever have one of those executive desk toys?
Molly 1:54
I don't even know what you're talking about.
Matthew Amster-Burton 1:55
So the thing it's got five large ball bearings that are like hanging from, from like two strings each and you like pull one back and let it go. And it goes clack, clack, clack. And if you pull two back then to know exactly what you write now, there was a time when I was a kid, when there was nothing in the world. I wanted more than one of those. I asked for it for like my birthday, probably. And got it and probably it retained my interest for like, a day and a half.
Molly 2:20
Yeah, that seems that seems right. Yeah. And then of course, like,
Matthew Amster-Burton 2:23
you know, because I was an executive, I had to get back to business,
Molly 2:26
Matthew, but what what about nutmeg? Is it on your memory lane?
Matthew Amster-Burton 2:30
So not really like I you know, I definitely like thought of it like as a spice that goes into some things and like, we would sometimes have it around the house. But my only like, specific nutmeg memory is learning. Like when we first started getting the penzeys spices catalog, learning from that catalog. That Mace is the thing that surrounds the nutmeg seed. And I was like, Cool. And also I don't think I'd actually heard of mace before that. So like, it wasn't like I was like, finally putting the puzzle together. But I did think it was cool that there was one spice that like wrapped around another spice.
Molly 3:03
I hope you're gonna talk more about that. Oh, for sure. Absolutely. I have a couple other stops on my memory lilies do. One is that so when I was in my early 20s and had so much time and was like really invested in teaching myself how to cook. I remember teaching myself how to make Bishop Mel in order to make a souffle. Oh, yes, me too. Yeah. And I would use Julia Child's recipe from the way to cook anyway. So yeah, there was always a little bit of nutmeg that went into Julia Child's Bish ml recipe. I remember that. And then I remember when I met Brandon, he was I mean, when I met Brandon, he wasn't even a year out of undergrad. And he had gone to the Oberlin Conservatory, and you know, had like, all this specialized music training. But what he remembered really fondly that he told me about foodwise from college was I believe it was the Oberlin music cafe I think it was like at one of the buildings Yeah, and they sold nutmeg muffins and he interesting raved about these nutmeg muffins and I was like That is why would I want to eat anything that is just like flavored with I'm not I kind
Matthew Amster-Burton 4:20
of feel the same way but it also it would be curious to try
Molly 4:23
it will so Matthew, I remember I mean, if you go look at the ancient days of orangette which by the way listeners I am considering it costs me like close to $700 a year to continue hosting orangette every year. And as much as I hate to lose that archive of my life. I don't want to keep paying for it. So listeners Hey, if you go looking for this nutmeg recipe and it sounds good to you consider printing it or downloading it because or did you
Matthew Amster-Burton 4:53
import it to your Squarespace site or something? Let's talk about this in great detail on the show.
Molly 4:58
Great anyway but all This to say, hey, there is a nutmeg muffin recipe on orangette Because in the early days of my knowing Brandon PEDOT and falling in love with him, I was like, Dude, I am going to make this man nutmeg muffins.
Matthew Amster-Burton 5:12
I'm looking at it right now.
Molly 5:13
They are delicious. Matthew. I would also add, you know, if you have Marian Cunningham's breakfast book, that classic, classic cookbook, she's got a recipe for nutmeg muffins. You can right there. Anyway, nutmeg muffins are so good. And I learned through making them that I love the flavor of nutmeg.
Matthew Amster-Burton 5:33
That's really cool. I mean, I love the smell of nutmeg. I don't I don't feel strongly one way or the other about the flavor of nutmeg but like the process of grading nutmeg is very satisfying of taking something so sad. It seems like hard as a rock and and quite easily turning it into into like gossamer flakes. I don't know if that's what gossamer means.
Molly 5:52
Do you ever keep ground nutmeg around? Or is it just holding up?
Matthew Amster-Burton 5:55
I would never, I would never either leave. Oh, let us get the record straight. Like, why? Why only whole nutmeg, I guess because like we have a microplane, and it's cool to have a whole nutmeg. Well, also,
Molly 6:07
it seems to me that it keeps for a really long time. It doesn't lose its fragrance. Oh, yeah, I can work on a single nutmeg for countless recipes over the course of months, even maybe years. And the other thing is, it's just not that hard to grade
Matthew Amster-Burton 6:23
it right now. I'm curious, like, I don't know, I'm in my podcasting closet and I'm too lazy to walk over into the dining room. But so I don't know how many nutmeg pods we currently have. And I'd be curious to look into like how many different ones I've been grading like it like do we have several like partially graded ones? That seems like a thing I would do I have to you have
Molly 6:45
lying around in the little the little aluminum container I keep them in? Okay, and I am careful to only use one at a time. I'm so proud of you. Yeah,
Matthew Amster-Burton 6:54
thank you. Thanks. So while I feel like I was making progress on not like starting a new water glass every time I was thirsty, and then I think I got worse at it again.
Molly 7:03
This is why i Anyone who's ever been on like a zoom call with me or like any sort of video tele conferencing thing has noticed that I drink from a like a giant quart size Nalgene bottle and this is why Matthew Yeah, because I get it then I've got like my designated water vessel for the day. Yeah tips here from spilled milk de
Matthew Amster-Burton 7:24
WV de de Bourgh boy center vessel but I'm thinking of it as like a girl group de WV
Molly 7:32
Yeah, a debt Destiny's water vessel Destiny's water vessel. That's what it was called.
Matthew Amster-Burton 7:39
Yeah.
Molly 7:41
Okay, tell me about nutmeg.
Matthew Amster-Burton 7:43
Well, before we start I have an important nutmeg warning from Wikipedia which which says if consumed in amounts exceeding its typical use as a spice nutmeg powder may be produced allergic reactions cause contact dermatitis or have psychoactive effects.
Molly 7:57
This seems like something that like one of those like a like jackass. would do like, let's try to overdose.
Matthew Amster-Burton 8:07
watched one of those Jackass shows I never have.
Molly 8:10
I haven't either.
Matthew Amster-Burton 8:11
I think I would be grossed out.
Molly 8:12
It's so how does this work? Exactly this plant last night
Matthew Amster-Burton 8:16
Laurie and I were watching something and there was a commercial that came on where where it said this that like the show on the commercial was not for the faint of heart. And I turned to Lori and said, You know, I think when they say that, like the faint of heart, they're referring to that as me I have the faint of heart. Yeah, right. So
Molly 8:31
cute.
Matthew Amster-Burton 8:32
That's why you gotta love me.
Molly 8:33
It's so cute. Okay, okay, so faint of heart. Tell us about nutmeg.
Matthew Amster-Burton 8:38
All right. So guess what? It's time to talk about plant sex again.
Molly 8:43
Is this Mr. Botany? Are we having a visit from Mr. Bhatt? We're having
Matthew Amster-Burton 8:45
a visit from Mr. Botany while Mr. entomology hasn't been around in a while. I wonder what he's up to? I'll send him a DM.
Molly 8:52
Hold on. Do we have a theme song for Mr. Botany? Okay, great. I am Mr. Botany, which is the same one we use from
Matthew Amster-Burton 9:01
Chevy. That's the whole thing. Okay.
Molly 9:04
It's like I have Mr. Ed. All right. Okay.
Matthew Amster-Burton 9:07
Yeah. All right. And also also like Mr. Ed, I talk and eat peanut butter. Okay, so plant sack. So if you're growing fruit, and you you're a gardener, so you probably know this. The last thing you want is to catch your trees having sex.
Molly 9:22
This is true even though we are a sex positive music negative show, right?
Matthew Amster-Burton 9:26
Do you remember how that joke started? I don't at all. No. Okay. Okay, so but really, you don't want your trees to have sex because sex produces genetic diversity. And if you want to, like grow fruits with that have a like predictable. morphology and yield and like aren't all over the place in terms of size and flavor and stuff. You don't want your plants to have sex. You want them to reproduce asexually. And furthermore, nutmeg trees, which in Latin are called Myristica fragrans Ooh, cool, right? Of that. nutmeg trees are dioecious
Molly 10:03
so each tree is either male or female. Yes,
Matthew Amster-Burton 10:05
and only female trees produce fruit. So you do not want any male trees on your on your your nutmeg orchard. But you can't tell the sex of the tree until it's six, eight years old. But you don't want them to have sex anyway.
Molly 10:19
So wait, do they ever have sex? Do they ever get to hang out with the males? No,
Matthew Amster-Burton 10:23
because they are they are propagated by grafting. So like, I feel like I keep having to learn this over and over like what is grafting like, you know, if if plants always producing seeds, why do you graph them? And it's because you want like more of the same not like a variety of new things unless you're specifically trying to breed a new a new variety. So grafting produces female trees reliably. But you still need to wait seven to nine years before the new tree will produce fruit.
Molly 10:51
Wow, I'm amazed that nutmeg is not more expensive. Yeah, I mean, it's not cheap. But yeah,
Matthew Amster-Burton 10:56
and it is a really cool fruit like we should. I mean, we will link to the Wikipedia page which has cool pictures of the nutmeg fruit opened up so the fruit itself is like this light greenish droop which looks kind of kind of like plum looking. droop droop is a is as a stone fruit like an apricot or peach. But unlike a drab Peach Pit, the nutmeg pit looks wild. It looks like it is it's like this dark pit that has these red alien tendrils spiraling around it, like CalEPA picture. Yeah, it's really cool. I mean, it looks like it looks like you're making a Halloween hot. You've got some angel hair pasta that you've dyed red with fake blood. And you wrap it around in nutmeg. And you're like, this is this is the bloody eyeball. That's what you do. Right? Does this cool? Did you find it? Well, so
Molly 11:45
wait a minute. Okay, so so there's the fruit, which kind of looks like a Loquat or something or most. And then inside of it is the pit, which it almost looks like a nutmeg that's been wrapped in like read call. Yeah, like,
Matthew Amster-Burton 12:02
like call fat. That exactly how many people know what that is? Who didn't
Molly 12:07
know this is a food show. Okay, people should know. Okay, great. So the mace is the part that these this like spider web that covering the nutmeg.
Matthew Amster-Burton 12:19
Yeah. And botanically the mace is an arrow AR I L which is a fleshy outgrowth from the from a seed that encloses it. So like, like when you're eating pomegranate seeds, like the juicy part is the arrow of the pomegranate.
Molly 12:32
Oh, wait, the juicy part of a pomegranate seed is the arrow of the palm. Yeah,
Matthew Amster-Burton 12:37
so it's a fleshy outgrowth from the seed. Okay, so it's not the flesh of the fruit. It's it's a different thing.
Molly 12:44
Matthew, I'm about to send you a link. I'm looking at this picture online that shows it
Matthew Amster-Burton 12:50
have anything to do with nutmeg or is it just like a cool meme?
Molly 12:53
It's just, it's just a cool meme. It's yeah.
Matthew Amster-Burton 12:56
No, is it like that guy looking at that one girl Bob like, well, his girlfriend is making a face.
Molly 13:01
Yeah. No, go look at it. The hottest guy these days nutmeg on the left, and then on the right, it looks like the mace that's been removed from the nutmeg, which kind of
Matthew Amster-Burton 13:12
looks like what it was sort of like shale mushrooms.
Molly 13:15
Yeah, you know, and it looks like it might have like the texture of like a dried pineapple or something almost. Oh,
Matthew Amster-Burton 13:20
yeah. I think it's drier than that. Although I don't think I've ever bought or used mace. I think I had it like an Indian cooking but I don't think I've ever bought it myself.
Molly 13:29
I wonder how they remove it. Do you know how they remove it? Oh, that's
Matthew Amster-Burton 13:32
a good question. I do imagine it makes kind of like a slurping noise when you pull it off. Okay, that's as far as I would like to speculate.
Molly 13:40
This is so interesting.
Matthew Amster-Burton 13:42
So the, the seed that that the mace is wrapped around is not the the nutmeg it is it is the the nutmeg seed so what you're what you're seeing there is like it's the shell of the of the of the nutmeg so so you have to take the mace off and dry it separately. You dry the seed for in the sun for six to eight weeks and then you crack it open with a wooden hammer and the nutmeg is inside and so
Molly 14:05
when we buy whole nutmeg what we're buying is the part that was inside that has been liberated from like the outside shell of Yes.
Matthew Amster-Burton 14:13
And the fruit flesh itself like if you if you live or travel somewhere where nutmeg has grown. The fruit flesh is not exported, but it has culinary uses locally mainly in Indonesia and India. And you can juice it you can make it into pickles or chutney you can shred it and use it in desserts and it has like a tart like maybe I'm speculating now maybe like a green mango. He's sort of flavor.
Molly 14:39
Maybe we should go to Indonesia for our next corporate retreat. I would love that. And that would be amazing. Anyway, so yeah, well nutmeg is native to Indonesia,
Matthew Amster-Burton 14:47
Indonesia, which is still the largest producer. It's not the largest exporter. India is the largest exporter. The the third I think the third largest nutmeg exporting country is the Netherlands edits. because, you know, they had a colonial law colonial relationship, which is probably too nice a way of putting it with Indonesia. And so there is a, you know, a big taste for nutmeg in the Netherlands, but also they import a lot and then re export a lot for reasons that I don't understand.
Molly 15:16
Interesting
What about cooking with nutmeg? I mean, I think of it as something that primarily I encounter or I put in baked goods, although I am thinking of like, creamed spinach often has a little bit of nutmeg in it. Yeah, yeah. But what about in other cuisines? I mean, I'm thinking of like American baking, rubbing, not making it but what about other
Matthew Amster-Burton 15:45
nutmeg shows up a lot in Indonesian foods, so like in soups, stews, curries, gravies, usually in in concert with other spices. So like, if you're having like a Soto or Laakso or something like that it is it is likely that it will be made with nutmeg. And would it be grated nutmeg into okay, it's used a lot in India, it's where it's called Jai falls, or Jai Pol, I think in Hindi and it shows having curries, salads, baked goods desserts like the full range of sweet sweet to savory and like all of those all of those great dishes for that part of the world that are kind of in between nutmeg and bass both frequently shop in haggis,
Molly 16:24
this totally makes Yeah, right. Yes, that absolutely makes sense.
Matthew Amster-Burton 16:29
I mean, it would have been like you know, it is it is it's native to what are called the Spice Islands you know, what were called the Spice Islands and we're like, you know, part of like the middle you know, Renaissance and medieval spice trade. And so like the the times like you know that like libertad Oh Casper writes a lot about how like in Renaissance Europe there was lavish use of spices and like she includes a few a few recipes like that in her book, the splendid table. And so nutmeg would have been one of those spices that people were using with great abandon when spices became popular in Renaissance Europe.
Molly 17:03
Hmm, love it. So what what does it go in other things in Northern Europe to is that
Matthew Amster-Burton 17:10
yeah, so in, in Holland, like its which is the world's leading importer of nutmeg. From what I was able to gather it is mostly used to flavor vegetable dishes. I think there's probably a lot more to it than that, but that's what what I was able to uncover with some with some brief googling.
Molly 17:29
All right. What about you have something here about curds and whey?
Matthew Amster-Burton 17:34
Okay, so this is I feel like we might have to do an episode where we try this. Okay, so obviously not vague. It goes in in and graded on net eggnog but also it is a frequent flavoring in junket and when I say frequent, I don't know if anyone's still mixed this. So junk it is also known as curds and whey. And I don't think I ever knew what this was before. I think I assumed curds and whey was the same as yogurt it is not. So you take cream you heat it and you add rennet to coagulate it and flavor it usually with rum and and nutmeg and maybe other flavorings. And so it's kind of a like, coagulated cream, dessert slash dish and feel like we have a we have a policy of like, not yucking people's yum on this show. But this feels like a deeply like European thing that I kind of feel okay about making fun of
Molly 18:34
Yeah, no, I'm looking at it right now. What kind of food is junk at a milk base dessert?
Matthew Amster-Burton 18:41
So I think just like we always talk about Snapdragon, but we've never played Snapdragon I think we need to do an episode where we eat junk it
Molly 18:51
I like the idea of eating a press junket.
Matthew Amster-Burton 18:55
We shouldn't go on a press junket.
Molly 18:56
This is interesting. You know, in in some of these pictures of it that I'm seeing it looks smooth as a putting. Yeah, I don't know. Sure. Sounds like it would be lumpy. Yeah,
Matthew Amster-Burton 19:09
you know, who would who would know for sure, we'd be friend of the show Ken albala. And I think if we put up the signal like he'll write in and explain what this is,
Molly 19:18
that's correct. Ken albala Please come tell us about what the texture of junkets should be. I mean, is it is it kind of, you know, when you have to stir yogurt and you don't stir it very well, and it's got like lumps in it. Is it gonna be like lumpy like that? Or is it putting in the sense of being smooth and silky
Matthew Amster-Burton 19:37
and all wet? Now, here's something else that confuses me. So, Wikipedia, it says Dorothy Hartley in her food in England has a section on rennet, followed by a section on junkets curds and whey or creams she cites rum is the most common flavoring and clotted cream as the usual accompaniment. It sounds like whipped cream. It sounds like it's already clotted cream, and I'm very interested in this. Okay, so I think we need to we need to Get junket wise.
Molly 20:01
Yes, somebody come to take us on a junket junket. Yeah. Oh, invite us on a junk agenda. All right, so Matthew When you use not make these days, what do you use it in? So
Matthew Amster-Burton 20:15
I remember like grading nutmeg like within the last couple of years, but I don't remember what I was making. I think probably it was going into like a spice mix for an Indian dish is my guess. I asked why for the show, Laurie? And she says, Yes, I use it, but it's always just like part of like a baking spice blend like that. She'll bake a spice muffin or something and probably not just nutmeg, but like a gingerbread muffin or something. And nutmeg will be one of the ingredients so it's not you know, like I said, I got some some some muffins. I got some nutmeg that have been kicking around there for a while and I'm, I'm not a heavy nutmeg or myself.
Molly 20:52
I think I may heavier nutmeg or than you are, yeah.
Matthew Amster-Burton 20:54
So what do you use it for?
Molly 20:56
So it shows up for me in a lot of baked goods, pumpkin bread, you know, not to Oh, it's part of a different pumpkin pie spice, right? Sure. Yeah, absolutely. I think I have put it in various squash soups in a small amount. I know. I've also put mace in squash soup. Okay. Certainly the muffins I mentioned before. French toast I always great. A little bit of fresh nutmeg into the batter. I almost never measure nutmeg. When somebody asks, When a recipe asks for nutmeg to be measured. I am sorry, but if I'm grading it, I'm just going to totally eyeball it. Because what am I going to do like just graded into a bowl and then met I don't
Matthew Amster-Burton 21:38
Yeah, I am the worst about this. Like when when a recipe calls for like half teaspoon of freshly ground pepper. I will great. I will grind the pepper into a Pyrex bowl and then measure with a measure of the work. Like I can't. I know it's wrong, and I can't stop. Oh, I
Molly 21:54
love that you're willing to do it. I mean, I would think that I would be willing to do it. But I'm not. But no, it
Matthew Amster-Burton 22:00
doesn't make my recipe come out any better to do that. I doubt it. I seriously doubt it. Rather than just like holding the pepper mill over the pot and like grinding it a couple of times.
Molly 22:12
It's okay, Matthew, I still like you. Yeah, um, let's see. Oh, another place where you have to have nutmeg is eggnog. Oh, yeah. And I mean, my family has made eggnog for you know, for the holidays for a long time.
Matthew Amster-Burton 22:26
Oh, yeah. We did an episode quite a while ago where I made eggnog for the first and only time it was good.
Molly 22:32
Yeah, yeah. No, you gotta have a little nutmeg on there. I think also, I feel like my mother's Thanksgiving stuffing has a small amount of nutmeg in it. It doesn't surprise me. You know, these kinds of things like that. Or french toast. I wonder if I would even notice it if I didn't put it in there. You know, but there's something about the fragrance of grading it it just feels right. My mom
Matthew Amster-Burton 22:55
always put cinnamon in French toast batter and I think I would notice the difference I think that's like, like very characteristic of her French toast. She was she was the first to do. Of course she was so yeah, so I think I think like the the nutmeg has has its allure, I've always said and
Molly 23:10
when you create nutmeg, how do you grade it on what kind of tool
Matthew Amster-Burton 23:14
always microplane very satisfying like like, I know, I know I said this like earlier in the episode, but like the thing that you like microplate doesn't seem like like it's not like a heavy duty rasp. And yet, you can take this rock hard piece of what seems like a piece of wood and just lightly, lightly brush it against the microplane and and it just like flakes off and you're left with this perfectly flat surface that you graded. It's so satisfying. It feels like so sad. It feels like I can collect control matter.
Molly 23:44
I have died or
Matthew Amster-Burton 23:45
strange. Can he do that?
Molly 23:46
I've never used anything else. Like I know there are dedicated nutmeg graders. But God since the microplane came on the market. That is a one stop shop kind of gadget that I think every kitchen should have. Because I use my I use the same microplane for grading hard cheeses. Nutmeg, citrus zest. Oh, yeah, of course. Yeah. Love it. Same one that you don't need to buy all the different hole sizes.
Matthew Amster-Burton 24:13
Did the microplane get popular around the same time as the Mysto olive oil sprayer and like one of those things turned out to be useful and whatnot. Yes.
Molly 24:23
I think you're right.
Matthew Amster-Burton 24:24
I have this note next to next to my on my desk here. It says eight by 4.5 by 3.5. What do you think I was measuring?
Molly 24:34
I don't know. I I'm not gonna speculate. But yeah. Matthew, do you have any anything you want to add about nutmeg?
Matthew Amster-Burton 24:43
I do not. Okay, cool. Do you know I don't know if we have any segments this week. Like, like, like you mentioned, we need to refill the mailbag. So contact at spilled milk podcast.com If you want to want to send us some juicy spilled mail, or you snacking?
Molly 24:58
Yeah, I mean, I'm always snacking. I'm not snuck in anything really new right? Okay, I'll let you know when I am though.
Matthew Amster-Burton 25:03
Okay. Well our producer is Abby circuit tele, please rate and review us wherever you get your podcasts and like the thing the thing about our podcast is like if you've got if you've gotten this far with with it, it's because you've removed like the fleshy outer layer you you've removed the red tendrils, you've sun dried the pitch, you've hit it hit us with a hammer and cracked it open. And now Now you've got to our faint meaty hearts.
Molly 25:31
Was that the closing joke?
Matthew Amster-Burton 25:32
I guess? I'm Molly. I guess I rushed to it and like get it's fine. People already know about the Reddit and I'm Matthew Amster-Burton
best episode ever. I just read this just in from for the International podcasting society. It said best episode ever, not just of our podcast, but any podcast any pod. That's right like this.
Molly 26:02
I just want Dan Pashman. Yeah, we finally are better than you.
Matthew Amster-Burton 26:07
Ira Glass like every we're better than every episode of This American Life. Klein, not the daily. My favorite murder.
Molly 26:16
Yeah, we are the best. Bye