Today we confront our taste memories of steaming food to see if they deserve their bad reputation. We provide invisible jokes, fragrant scents and forgotten Simpsons characters to decide what steams and what doesn't. Not Available Elsewhere. Bears and School Principals Sold Separately.
Matthew's Now but Wow! - Cleat Cute, Meryl Wilsner
Molly 0:00
Hi I'm Matthew and I'm Molly. And
Matthew Amster-Burton 0:06
this is spilled milk, the show where we steam something delicious. Steam it all and you can't have any. You
Molly 0:11
can't steam any either, right? Yeah. Hey, today we're talking about steaming food or I mean, when when I was looking at this agenda, I was like, Should we call it steamed food? Should we? Yeah, I don't know. We
Matthew Amster-Burton 0:24
meant steamed food. But steaming food is funny. Just like any food with just like a bunch of steam coming off it. Yep. I said a bunch is David, you said a little bit a little bit of steam. That's true. Like it's easy to like, like, burn yourself with steam is one of the worst ways to burn yourself. So maybe just a little steam. That's
Molly 0:44
true. We won't be talking about STEAM burns anymore, though. So if anybody is
Matthew Amster-Burton 0:49
we might be talking about steamed buns, which is just one different. Yes, yes.
Molly 0:53
Okay. This episode was suggested by a listener on Reddit listener. moly, Ella. I think I'm pronouncing that right.
Matthew Amster-Burton 1:00
I wasn't sure it was Molly L or Molly. Ella, get in touch contacted spilled milk? podcast.com. Yeah.
Molly 1:04
Great. Or on Reddit? Yeah, sure. Well, Matthew, I gotta admit, so I'm really glad we're doing this episode because I kind of need to like rewrite my own like memory of steam. Sure.
Matthew Amster-Burton 1:16
Yeah. It has it has like the idea especially like in white American cooking has like a bad reputation.
Molly 1:25
Sure. This I think it's because steamed food was like a cornerstone of like the low fat diet. Right? It's
Matthew Amster-Burton 1:34
like a you know, let's let's take like a you know, traditional technique and figure out how to make it like you know, as bland as possible. And you then you pretend you like it.
Molly 1:43
So yeah, when I was growing up pretty much all the vegetables now that I roast so like, broccoli? Carrots. Asparagus. Yes. Do you despair, guys? Yeah. steamed broccoli? Do you remember the smell of it?
Matthew Amster-Burton 1:59
Oh, for sure. Broccoli. Sometimes we'll talk about this. I actually
Molly 2:02
do like the smell of steamed broccoli. Oh, sure. Yeah, I like it. But let's see what else. Oh, steamed green beans. That was how my mom I mean, all of these vegetables that we had when I was a kid. They were all steamed. And honestly, no complaints. My parents were pretty darn good at steaming food without steaming the life out of it. Sure.
Matthew Amster-Burton 2:23
And like have you seen something like to to the proper doneness and then toss it with butter. It's gonna be pretty good. Oh, totally. Also steamed spinach. Oh, yeah.
Molly 2:34
I mean, it seems to me that spinach I don't really want to eat spinach without like olive oil and garlic. Yeah, but I don't know. I grew up on steamed spinach and I liked it.
Matthew Amster-Burton 2:45
Yeah, no, I did. I was so actually I grew up on frozen spinach the kind of block and like that is a real taste memory for me if it takes me right back to childhood I very rarely have that today but when I do Yep, you know
Molly 2:58
it's it's funny because there are like certain vegetables that tastes so completely different. In like a weird way like canned green beans. How could canned green beans taste so different from like fresh like wild to me,
Matthew Amster-Burton 3:12
I mean, carrots like I feel like this is something that who was who is the founder of chowhound to Jim move it was it was Jim, he wrote a thing chowhound many, many many years ago about how like carrots have like seven like a bunch of different flavors in them and here are some ways to cook them that bring out like some different flavors of carrots and like the recipe was like use like a little butter and water and like and like cook it slowly covered. Which was which I was making for a while is really good. But yeah, like roasted carrots versus steamed carrots. Totally different thing versus stewed carrot like
Molly 3:45
Yeah, absolutely. Completely different flavors. Yeah, so my my memory lane is kind of like white American diet food. Right.
Matthew Amster-Burton 3:53
Okay, so my memory lane is we had this thing in my kitchen growing up that I don't remember if it ever actually got used, but I'm wondering if you know the thing I'm talking about it was a metal steamer basket that folded open it looks sort of like an artichoke get ready. Matthew, I
Molly 4:10
have one. You have one in your home now have one, okay? Because when I do steam food, what I'm usually doing and maybe we'll be talking about this is so whenever I make fried rice, I seem the carrot in like carrot sticks sort of and then I dice it. Yeah, I also steam the broccoli for free. Okay, so
Matthew Amster-Burton 4:28
yeah, we I think we use steamed broccoli for the same reason because I will often steamed broccoli before putting it into a stir fry. Yeah,
Molly 4:34
so I do have a steamer basket, the little leaves. I've lost two of them. So you have to kind of like carefully arrange the vegetables in there. They just drop off in autumn. They did. They did they turned red, dropped off in automatic and they were beautiful. Yeah, I
Matthew Amster-Burton 4:50
was so pleased like I went on Amazon and like does this thing still exist? And can I even describe it? Yeah, totally does. I
Molly 4:55
think you could probably get it at like your neighborhood like Safeway. I think so. Yeah. So I remember that and I
Matthew Amster-Burton 5:01
guess like so I have like the the steamer insert that goes into like you know I got one of those we talked about this recently like as a quart stockpot that came with like the pasta insert which I got rid of and the steamer insert which I kept
Molly 5:13
you know I have in my closet like a 12 quart stockpot that I know I still have the steamer basket for I wonder if it would fit in one of my like liquors a Dutch oven situations maybe
Matthew Amster-Burton 5:25
it would have to fit pretty pretty pretty well perfectly though, or it's just going to either show like your pot diameter has to be between the the diameter of the outer lip, like the sides of the basket or it's either gonna fall in or sit all the way up I guess
Molly 5:40
I should just the thing is is I just don't have much use for a 12 Quart stockpile. I use an eight quart all the time. Yeah, me too. Maybe I should just pull out the 12 quart and bring it into the rotation maybe you
Matthew Amster-Burton 5:50
should maybe maybe you well after this episode you're gonna be steamin for me steaming up the windows are steaming mad. Yeah. Okay, so other things that I steam tamales like we recently did our New Year's or Christmas Eve tamale making. We made a lot we had an app for like three three dinners and a lunch or to and like they went into the freezer and then went from the freezer straight into that steamer basket. Not the fold that one unfortunately,
Molly 6:19
you would not want the full that one for that because I think
Matthew Amster-Burton 6:23
they lay flat. I used to play with it as a kid and like flip it open and close to me and cool noise totally. Yeah, we should. I was gonna say we should do an episode. No, we shouldn't do a whole episode on this. But like, can you think of other things that were like in your house that were not toys, but like you used as a toy? Sure.
Molly 6:39
I mean, do you remember like old school sifters crank right I can can we
Matthew Amster-Burton 6:45
talked about this and so I ruined I ruined my mom's sifter by sifting saw dust with it. Where did that even get sawdust? I know
Molly 6:54
are you doing? I'm sure there are other gadgets I did that? I don't really? Yeah. Okay. Okay. Oh, hold on. So when we talk about steaming, like what are we talking about here? Are we necessarily talking about only like a cooking of food over simmering water. Or,
Matthew Amster-Burton 7:11
okay, I sort of had a mint a crisis of when I was when I was working on the the agenda here because like, you know, like we talked about steamed rice. Let's talk about steamed rice. So steamed rice means cooking rice in a pot, where you put in like a fairly small amount of water and the water is going to boil away in a covered pot. And like some of its going to steam out of the pot and some of its gonna get absorbed into the rice and we call that steamed rice. But when I think about steaming food, I think about the food sitting above the steam, I don't think about part of the food being in contact with the water. But that's a silly distinction. Right? Right.
Molly 7:48
Because so for instance, I know you and I almost always have like frozen potstickers in our freezer, right? So yeah, I usually put though I put a little bit of oil in a skillet. Put the frozen dumplings right in there. Yeah, let them cook for just a sec. And then pour in water, put a lid on they steam for what like four minutes or something and let the bottom brown off once the water is all gone. But that's steaming,
Matthew Amster-Burton 8:14
steaming and yet like if you ordered steamed dumplings on a on a restaurant menu, you would not expect them to be browned at all. I think
Molly 8:25
I think you're right. I mean I'm thinking like soup dumplings. Yeah,
Matthew Amster-Burton 8:28
I mean, obviously, obviously we're stepping into like sportful territory like what what is steamed?
Molly 8:33
Let's talk about if you can steam a sandwich because whenever I think of the spork fold, I always think of what
Matthew Amster-Burton 8:41
I made. I made a good joke the other day about whether something gods did do to this sandwich. I don't remember what the joke was, but just trust me everyone. Everyone laugh at this joke,
Molly 8:49
Matthew. I didn't I didn't tell you but um, the other day I went well, I told you I went to the local roots Farm Store and Duvall, Washington and they carry this fork full pasta. And I have to say there was a little part of me that was tempted to get it and then I was like, Molly, you have so much pasta at home. Don't spend the money on this pasta. Dan Pashman you should send us some of your pasta,
Matthew Amster-Burton 9:10
but I What have you said this too much, or too much. Okay, so let's talk about some foods that are steamed.
Molly 9:20
Whoo. Okay, so we've we've already covered vegetables. Yeah. Do you think there are any vegetables?
Matthew Amster-Burton 9:26
They'll don't steam? Well? Well, I think there must be. Oh, yeah,
Molly 9:30
for sure. I'm glad you mentioned that. Carrots like steamed carrots tea. So different from carrots that have been cooked in like a dryer heat.
Matthew Amster-Burton 9:40
Like in the dryer in the dryer. I just like throw like a couple bunches of carrots into the dryer makes a great sound
Molly 9:49
I even like a steamed Brussel sprout honestly,
Matthew Amster-Burton 9:52
I Yeah. As long as it's cooked properly and then fed flavored. Well. Yeah. Yeah. Like I don't know. don't want
Molly 10:00
artichokes that is something I do steam and I don't do anything else with Chad
Matthew Amster-Burton 10:06
artichoke as I like to do topic for so long and this spring will use steam me and artichoke because I've never clicked one and I don't think I really like them, but I want to give it a try. Okay, yeah, I'm game. I know you'd like dip them in butter, which I'd like that. Well.
Molly 10:24
I actually like to dip mine in a mixture of mayonnaise and mustard. Okay, I'll do with lemon juice. All right, but enough about artichokes.
Matthew Amster-Burton 10:34
Okay, yeah, so what what would be the worst vegetable this steam? What about like an end dive? Oh, no, that may be good.
Molly 10:41
No, I but I think that things that are better Iceberg lettuce. I do think things that are bitter like that need to have some like they need the my yard reaction. Yeah, I know what you mean. I would eat steamed lettuce. Honestly, I might be steamed lettuce. I think that would steamed Romaine. I think that'd be delicious. That
Matthew Amster-Burton 11:00
sounds pretty good. Okay,
Molly 11:02
I love a steamed green cabbage wedge with butter. Yeah, yeah. Man, that is so sweet and delicious. Really different flavor to from roasted cabbage.
Matthew Amster-Burton 11:11
Yep. Okay. How about steamed custards and puddings?
Molly 11:15
Fine eat that.
Matthew Amster-Burton 11:16
Have you? Have you ever had like, like a traditional like English steamed pudding? That's sort of like a like a mound? No. And you and you pour some sort of some sort of like Sherry based sauce or brandy based sauce on it. No, I have like, it's an experience.
Molly 11:32
I think I would love that. Yeah, I would have hated it as a child. Sure. Yeah.
Matthew Amster-Burton 11:37
So that's what I think of when I think of like a steam putting.
Molly 11:39
What about like a pota cram that's cooked in a water bath?
Matthew Amster-Burton 11:44
Oh, like gentle because I don't think the steam away but you just you just made me think of something that's gonna be like another rabbit hole. Which is like, when you when you make like a bread in a Dutch oven, or like, you know, inject steam into the oven. Is that a steamed food or steaming food?
Molly 12:01
I don't think so.
Matthew Amster-Burton 12:02
I think it may be it. Well,
Molly 12:04
it's steaming is one step of the cooking process. Maybe? Sure. I feel like we're all doing a lot more steaming than we think we are. Yeah,
Matthew Amster-Burton 12:13
this this is gonna be like a recurring theme because next week, we're talking about merengue and like, I feel like more things are Marang than I realized. But like nothing, nothing is going to top for me the custard recipe where we realized everything was a custard. But yeah, so what what did you just mentioned? Bread.
Molly 12:31
I said I was talking about water baths, right baking things in water baths. So like a custard like that?
Matthew Amster-Burton 12:37
Yeah, we I mean, we already said steamed steamed dumplings. I didn't put it on the list again, but like steamed buns Of course. Um, recently with the show, Laurie and I were heading to Bellingham and we needed a snack before we got on the bus. And we went over to watch me and they had like, you know, the steam case of of like, Hawaiian style, Chinese bow, and it was just like, the perfect thing like so. It was a really cold day and those things are really hot.
Molly 13:07
That's great. That's great.
You know, I think we could probably spend an entire episode talking about steamed fish.
Matthew Amster-Burton 13:19
Yeah, I have almost never made steamed fish although Okay, no, that's not true. There is a steamed that's like a steamed fish that I usually use like a rate farm rainbow trout for recipe that says one of December's all time favorites. It's a Cantonese recipe. You you steam a whole fish. You then put slivered ginger and scallion all over it and then pour hot oil on there and then a little like gas soy sauce.
Molly 13:46
It's so good. Sounds fantastic. Oh, that sounds fantastic. Yeah. Okay, so
Matthew Amster-Burton 13:50
I do steam fish. Okay, do you steam fish?
Molly 13:53
I've never steamed fish. I enjoy eating steamed fish. Enjoy that a lot. I mean, there is something really cool about the way that steam carries a fragrance. Right? Yeah, that's true. And that's a really different kind of fragrance from the fragrance of a roasted food
Matthew Amster-Burton 14:11
and smell is the most evocative the most evocative scent but I made sense. Yes.
Molly 14:17
No, I mean, I think that like the smell of steamed fish with like aromatics is pretty incredible. Have you ever
Matthew Amster-Burton 14:25
like poached a salmon like in like, Corporal yarn with like some lemon slices floating in there?
Molly 14:31
I have not but I remember early in my blogging days, I did something similar to that with halibut with like, okay, yeah, with olive oil and some parsley or something. It was so delicious. I
Matthew Amster-Burton 14:44
feel like there was a time good. It sounds good. No, I feel like there was a time when like if you wanted to show that someone was like doing some like fancy cooking to impress someone like on a TV show or movie they would be like poaching fish.
Molly 14:58
Gaming, that doesn't happen anymore. Right?
Matthew Amster-Burton 14:59
What would they be doing today? Oh,
Molly 15:02
well, actually, hold on. I have a different question. Okay, great. So, this I know this is not like our Valentine's Day episode that already happened. But I once this is this is calling to mind a conversation I once had with someone about like, what is like a food that you cook someone like if you're having them over like somebody you're dating, you're having them to the house for the first time or to your apartment, whatever, you're gonna cook for them. You're hoping to have sex afterward. Okay, like, what is you? Like, what do you want to cook? What do you want to eat? And here's the thing when I was having this conversation with somebody, admittedly, this was like 10 years ago. And I think the first thing that came to mind for me was like a really great pasta and the person I was talking with was like, Are you kidding? Like that would make me want to go to sleep? I serve fish.
Matthew Amster-Burton 15:48
We've talked about this. I think before Yeah, and this is this is like so appropriate to the date that this episode does come out because it's my anniversary with Watson. So it's not just my anniversary, personally. I call that my birthday.
Molly 16:03
And just for the listeners that is in six months in one day from the time this episode six months minus one
Matthew Amster-Burton 16:09
six months minus five day that's true. Okay, so everyone likes to start your start your phone timers now. Scroll the little wheels, etcetera for six months minus one day. Okay.
Molly 16:21
In other words, August 20. Yeah, so
Matthew Amster-Burton 16:23
happy anniversary to me. Yep. And yeah, so what's what's like a sexy sexy food do you think steamed fish is the way to go?
Molly 16:31
So you say do not I don't think that's a sexy food. But like no, I
Matthew Amster-Burton 16:36
think when we talked about this last time, we agreed that the answer was like have sex now and then you whatever you want afterward. You're so right, right first. Yeah, yeah. All right. Okay, anniversary to me. Okay, how about steamed eggs? Have you ever done this?
Molly 16:50
I've never done this.
Matthew Amster-Burton 16:52
So what I'm thinking I think there's more than one type of steamed eggs was even like like sort of steam steam a poached egg like in a little cup. Yeah, what I'm thinking of and I think I think why for the show Laurie has done this and was like in the habit of doing this for a while maybe still does. friend of the show Kenji Lopez alt says that the best way to get like a clean peeling hard boiled egg is to steam it. I don't remember the science of why but Kenji said it so I believe it I believe it too. And so So yeah, so you just put the eggs in a steamer basket instead of in the water?
Molly 17:24
I'm sure that Kenji has written about this somewhere. I think it was on serious eats okay. Because yeah, I would I would need to look up the time I think
Matthew Amster-Burton 17:33
it was on serious eggs.com
Molly 17:34
Good one. You
Matthew Amster-Burton 17:35
would have to look up the time Yes. Six months minus one day,
Molly 17:38
Matthew time. I see. See that on the agenda. The next item is steamed hams. All cap I
Matthew Amster-Burton 17:47
want to know for the benefit of our listeners who I'm guessing a majority of our listeners will know what I'm talking about when I say steamed hams. Molly, do you what comes to mind for you when I say steamed yams? anything? Nothing. Okay, so, steamed hands is a joke from The Simpsons. in Greenwich, what's the principal's name?
Molly 18:08
Oh my god, you're asking absolutely the wrong person. I've seen like two
Matthew Amster-Burton 18:12
episode cut this out if anyone finds out I can't remember the principal's name from The Simpsons. I'm gonna be Mr. Burns.
Molly 18:18
I don't know. Homer Simpson.
Matthew Amster-Burton 18:21
Okay, so we're derailing the show right now because I just tried to Google principal Simpsons and principal did a poll. And what came up was a news article. Principal gets startled after finding bear in school dump. Oh, sorry. School dumpster. Oh, there's a picture of the principal running away from the dumpster
went to a commercial. Okay, let's see what
Molly 19:02
caught caught him in the moment of terror.
Matthew Amster-Burton 19:05
Okay, so yeah, let's Skinner dumpster
Molly 19:09
Principal Skinner. Okay, that's it everybody. Okay.
Matthew Amster-Burton 19:13
Brett's original Skinner is trying to has superintendent Chalmers over for dinner. And like is like roasting something for dinner. It goes horribly awry. So principals scattered, jumps out the window. Oh, he's making steamed clams and the steamed clams are burned. So Wow. This is This is so funny when I explained this, Jeff, that everyone already knows except you. He he jumps out, jumps out the window goes to a fast food place and comes comes back with some hamburgers and tries to get to Tim Finn super dead at Chalmers that what he didn't say steamed clams he said steamed hams, which is what they call hamburgers in upstate New York. So the thing about this joke is like, you know, there's probably some thing in your life where you're like, okay, like, most of the time, I feel like I'm sort of out of tune with society, but this one thing makes me feel like okay, like, you know, I'm like, cool enough that I got this joke. When I saw this, I thought this is the funniest thing I've ever seen on TV. Like I laughed at, like, I probably peed. And then I forgot about it. And then it became like one of the most popular memes in the history of the internet. And everybody thinks this joke is funny.
Molly 20:27
What do you think it is? Like? Do you think somebody's done like a PhD dissertation thinks this thing? I wonder what it is about like, because I agree, this is very funny.
Matthew Amster-Burton 20:38
But there is a steamed burger that is found in Central Connecticut, which I learned on Wikipedia. So I'm gonna troll Connecticut is not far from New York, right? It said especially not far from upstate New York. So so maybe the joke is real. Okay, so I'm gonna read a little bit from Wikipedia here just because I enjoyed this. Quote, a steamed cheeseburger, also referred to as a steamer or cheese bird is a hamburger topped with cheese is cooked via steaming and originally only served by restaurants in Central Connecticut in the United States. Despite it now being available elsewhere, it is still difficult to find outside this area. So basically, just by being available elsewhere, it is not available elsewhere. Okay, quote, what makes the steam cheeseburger different different from typical cheeseburgers is the way it is prepared. Instead of being fried in a pan or grilled on a grill. It is steamed in a stainless steel cabinet containing trays that hold either a hamburger patty or a chunk of cheese, like reclad, right. This method of cooking makes the fat in the meat melt away just what you want, and they are drained from the tray once the patty is fully cooked. The end result is a moist juicy burger, which is then served by scooping the meat onto a bun and then pouring the melted cheese over the meat. And the thing I wrote in the notes as I was reading it is this probably is good, but sounds bad.
Molly 21:58
I love the idea of a stainless steel cabinet containing trays that hold either a hamburger patty or a chunk of cheese. Can
Matthew Amster-Burton 22:05
you imagine the aroma that comes out of that cabinet when you open it? Wow,
Molly 22:09
I think that I might like the aroma although I don't know the smell of steamed cheese.
Matthew Amster-Burton 22:13
I don't know. I mean, I'm sure this is This is tasty, but like what a strange thing to happen. Do
Molly 22:20
you think this is one of those things that was invented by accident like Ruth Wakefield and her chocolate? Somebody
Matthew Amster-Burton 22:26
okay, it was a hot day. Someone Someone put a hamburger chains in a cabinet. closed it left town for a couple of days. For six days for six months minus one day. Boys didn't do it. They came back they open the cabinet and it tastes the cabinet and it taste sensation was born.
Molly 22:44
Oh wait a minute. Hold on. I missed this the first time scooping the meat.
Matthew Amster-Burton 22:48
The meat onto a bun was so weird. Is the meat must it's not really quite hold together. It probably becomes like sort of a loose loose meat sandwich. Yeah,
Molly 23:02
I guess Sloppy Joe. I
Matthew Amster-Burton 23:04
don't want to say anything about what I think at least meat sandwiches because it's like a beloved local sandwich that I don't know anything about but it's but it's kind of like I know about it because it came up on the show on the show Roseanne like the first one like long before she got cancelled, that they were going to start a loose meat sandwich business and clearly, clearly both like somewhat involved in the show like loved this sandwich and also thought that loose meat sandwich was a really funny word for them to be saying over and over on the show. And they were right. They were correct. Yep. But this is not the same as a steamed. What was a cheeseburger? Was that your dad?
Molly 23:46
Boy, you really need to have an Altoid after after eating your cheeseburger,
Matthew Amster-Burton 23:50
especially especially if you pair it with some steamed and dive. Okay, so I think we've covered the entire universe of steam.
Molly 24:00
The batter? Yep. Done.
Matthew Amster-Burton 24:02
It's a fast cooking method.
Molly 24:03
Yeah, it sure is actually. I mean, as everyone knows, steam is hotter than boiling water. Sure, yeah. Which is why you can get a real bad steam burn. I mean, you can also get a really bad boiling. Oh, the
Matthew Amster-Burton 24:14
thing you said we weren't gonna talk.
Molly 24:18
Sorry. Okay, here we go. Do any segments we do we have some spilled mail from listener Rochelle. Well, let's hear it
Hi, Molly and Matthew, longtime Canadian listener Rochelle here in my house. I'm the only person who's really infatuated with food and cooking. For a long time when I put spilled milk on my wife and two kids would really Milk Milk. They really moan and complain because they thought the content didn't interest them. I'm happy to report though that little by little they're letting their guards down. Last night I was lounging on the couch with my 12 year old daughter and she was eating up Pizza pop. I don't think pizza Pop is a hot pocket. Oh, okay. She was eating a pizza pop, which to hurt adolescent palate is just heaven, unprompted, she turned to me and said, This is where I eat something delicious and you can't have any. And then she asked me if she got it right, I was absolutely delighted. Anyway, just writing in to say Keep up the good work and to ask you guys to share a time when you realize that one of your children had without realizing nor by your urging, come around to liking something you love with love Rochelle.
Matthew Amster-Burton 25:30
I love this because like, I feel like I had, you know, when I read a whole book, like more than one book about, like, connecting with my kid over food, but like, you know, my first book was about how my kid was a picky eater, even though like I did everything you're supposed to do to, like, prevent them from becoming a picky eater. And so like, you know, seeing seeing them now like now, for a long time, like it was like December and I, who's now known as a cots, D because they are no longer a teenager, adult child, adults show December. They liked most of the things that I liked and didn't really like any things that I didn't like. Now, there are some things that they like that I don't like, like they will, they'll put mayo on a sandwich and where I'm still kind of skeeved out by that.
Molly 26:13
I'm so proud of them. But yeah, but like,
Matthew Amster-Burton 26:16
I don't know, like I wrote whole books about this. So
Molly 26:20
I but yeah, I'm gonna take a musical turn with this lady. So, guys, June. The other day, I was listening to some sort of like 80s playlist on Spotify in the car and leather and lace came on Oh, sure. Stevie Nicks and Don Henley. And I straight up heard Jun humming in the backseat. And like in a way that indicated not just that she knew the tune, but she was like, into it. And then she also recently went to Target with her other household, her dad's household and came home with a Fleetwood Mac shirt with the rumors. Oh, yeah, album image on the front. I gotta say I am friggin delighted. I have always loved Stevie Nicks. And Jun has certainly heard a lot of Stevie Nicks in my car and she doesn't have to like it. But I
Matthew Amster-Burton 27:11
think she did. Yeah, that's fantastic.
Molly 27:14
Ah, anyway, okay, Matthew, do you have a now but Well,
Matthew Amster-Burton 27:18
I do.
I'm currently about halfway through an excellent romance novel called cleat cute by Meryl Willner. And as you might guess, from the title, this is a romance set in the world of professional soccer and is professional women's soccer and it is a delightful and very steamy lesbian romance. Do you have a copy I can borrow? I have the ebook. I don't know anything about soccer. But like, you know, everything about like, you know, you can sort of tell when a book is is genuinely written by someone who is you know, loves and is very knowledgeable about the subject and that really comes through here like you know, every all of the soccer details are very believable. And all of the other characters and relationships are very believable. And it's the relationship is between these two two women who are kind of in different places in life but are both on this soccer team. To put it in TED last Oh terms, it was what it would be like if there is a romance between Jamie tart and Roy Kent, which obviously is a thing that no one's ever thought about or written. No. There's also some really nice trans and non binary representation in the book. So I liked this book a lot. It's a cleat cued by Meryl Willner Fantastic.
Molly 28:37
Well, our producer is Abby sir. Catella Molly has
Matthew Amster-Burton 28:40
a newsletter called I've got a feeling and you can get it at Molly weisenberg.substack.com And it's a delight. Matthew
Molly 28:46
is a singer songwriter guitarist what else would you say about yourself?
Matthew Amster-Burton 28:52
I mean, I don't even know if I would say guitarist because I'm not very good at that. But
Molly 28:57
whatever. Anyway, you can hear Matthews music everywhere music is out there and his two bands as of this moment. Do you have any any others? I should know Not at the moment. Okay. One is called Twilight dinars. And the other is called early to the airport and you are going to be so impressed by Matthews voice. It is incredible. I
Matthew Amster-Burton 29:17
I've got two more songs in the can for the new release at the airport EP. It's really coming along now. Awesome. All right. Please rate and review us wherever you get your podcasts and
Molly 29:27
you can chat with other spilled milk listeners at everything spilled. milk.reddit.com.
Matthew Amster-Burton 29:31
So until next time, which our next episode comes out six months minus one day from now. Just kidding. Okay, it'll be next week.
Molly 29:40
Yeah. Until next time. Thank you for listening to spilled milk. So that's
Matthew Amster-Burton 29:47
hosted by a couple of steamed hams. Yeah, yeah.
Molly 29:53
I'm Molly Weissenberg. And
Matthew Amster-Burton 29:55
I'm Matthew Amster-Burton.
The principal got scared off by a bear I'm the bear