We know we always say this but seriously, how have we never done this before!? The anticipation is over because today there are no rules except the rules as we break off a piece of that graham cracker and loose wiles beget looser morals. We want to assure our listeners that ALL of our magnetic appliances are thoroughly tested against the unchaste passions of youth and that we've done a 180 on some of our policies.
Matthew Amster-Burton 0:04
Hi, I'm Molly, and I'm Matthew, and
Molly 0:06
this is spilled milk, the show where we cook something delicious, eat it all, and you cannot have any. And
Matthew Amster-Burton 0:11
today, it's another one of those. I can't believe we haven't done this yet. Episode, yep, because we're talking about graham crackers, that's
Molly 0:18
right, graham crackers are something I particularly adore, and I always have them in my house. I didn't
Matthew Amster-Burton 0:25
know this about you, yeah. So, like, then, why haven't you suggested it as an episode? I
Molly 0:30
have absolutely no idea.
Matthew Amster-Burton 0:32
I think we both thought we had done it because we did s'mores, yep, and we did, like, episodes like mini, small cookies crust or something. No, we haven't done grandpa
Molly 0:43
crust, crapper crust,
Matthew Amster-Burton 0:47
but we did. We did an episode called something like small cookies, and it was like small versions,
Molly 0:53
like, don't sweat the small cookies, exactly.
Matthew Amster-Burton 0:55
So it was like, it was like mini Oreos and Teddy Grahams. We talked a lot about Teddy
Molly 0:59
Grahams, okay. Oh, good. Because one thing that I was thinking about as I was contemplating the agenda for today was Teddy Grahams, because I came of age in the Teddy Graham era. Oh, yeah. I mean, I grew up having graham crackers, but then Teddy Graham's really, like, you know, I that was like, real lunch, social currency. I
Matthew Amster-Burton 1:20
wouldn't be surprised if, like, Teddy Grahams isn't still taught in like marketing classes as, like, an example of, like, great marketing, because, like, there's nothing to it other than we, we made a thing that already exists in the shape of, like, of a teddy bear. Like, not even, not even, like, a, you know, IP character and and just like every kid had to have fucking Teddy Graham
Molly 1:43
I can still taste the chocolate ones. Yes, I can still taste it all
Matthew Amster-Burton 1:48
right. Speaking of things that you can taste, let's do a separate episode on graham cracker crust, or graham cracker crust and happy Boxing Day. To those who celebrate happy Boxing Day
Molly 2:01
everybody.
Matthew Amster-Burton 2:01
One time I was in Vancouver BC for boxing day and like, that's the only place I've been somewhere where they actually do boxing day. And people were lining up for sales at stores like on Robson Street. What does Boxing Day refer to? So as I have heard it, it's like, it's like, the day you put something in boxes. Put things in boxes, like, because, because the holidays are over and maybe you're gonna return something, or maybe you're putting the decorations away, or, I don't know,
Molly 2:32
I think we're probably getting this all around. I think
Matthew Amster-Burton 2:34
you put on, it's the day you put on your boxing gloves, and you and you go into town. That's right, looking for trouble. That's
Molly 2:40
right. So as a kid, did you eat graham crackers? Were they like staple food in your household?
Matthew Amster-Burton 2:45
Yeah, we, I think we usually had graham crackers around, like they it was a thing that I that I remember, like being a school snack staple, yes, for sure, totally. They have changed very little since then. It seems like that about, I know, right?
Molly 2:59
And there, you know, flavors have been introduced over the years. Like, do you remember the cinnamon sugar ones?
Matthew Amster-Burton 3:05
Oh yeah, on memory lane?
Molly 3:06
Oh yes, I
Matthew Amster-Burton 3:07
think we're on memory lane. So, yeah. So I remember, like, I don't remember, like, what the content? Sugar? Yes, oh yes. So, like, I remember discovering these as a kid thing, like, Oh, this is one of the best cookies. Like, these things rule, okay, I
Molly 3:20
can't wait. Yeah, I
Matthew Amster-Burton 3:21
hope so the same, yeah. And I didn't even know for sure that they still made them, but they're the ones that have, like, you know, sugary now, when,
Molly 3:28
when you eat a graham cracker, do you break them into the four quadrants?
Matthew Amster-Burton 3:33
That is such a good question.
Unknown Speaker 3:35
Oh yeah. Oh yeah.
Matthew Amster-Burton 3:38
What I just did was I broke it into two quadrants, which some call squares, and then started just biting into the squares. I didn't break it into the smaller rectangles. No, I like, that's exactly the way I eat a Kit Kat when I'm trying to bother people, which is, like, I'll, like, just bite into the whole thing without splitting it into four sticks.
Molly 3:56
This is so good. It's less sweet than I remember. Yeah. Which is surprising. Like, almost everything from childhood now tastes more sweet as an adult. Wow. Graham crackers, so good. Are kids today still eating the hell out of these like we did?
Matthew Amster-Burton 4:13
I don't think so. I mean, Teddy Graham still exists. These have been relegated to, like, like, the baking pile kind of, yeah, s'mores, and, like, you know, they don't get a whole lot of shelf real estate anymore. And so that says to me, probably they don't sell that well anymore. Oh yeah. I'm
Molly 4:32
glad they haven't gone away, though, because this is, like, an A plus timeless food
Matthew Amster-Burton 4:37
product, yes, as long as it's an A plus timeless food product until it goes stale, which is like 12 minutes later.
Molly 4:45
But I eat stale graham crackers all the time because
Matthew Amster-Burton 4:47
I think stale graham crackers, okay, like jumping ahead. I think stale graham crackers are one of the worst textures.
Molly 4:54
Oh, it's a terrible texture, but I'm the only one in the house who really eats graham crackers like June. Will eat them if I point out that they're there. Ames thinks they're fine. I don't think Ash has eaten a graham cracker in years. So what I like to do with them? Or am I jumping too? No. Okay, so one of my this is our show. There's no rules. One of my very favorite desserts is to take. So sorry I'm getting a call from corporate
Matthew Amster-Burton 5:19
like we've gone off format. We've just been canceled.
Molly 5:22
Okay, so I love to take some dark chocolate, like, preferably 70% or something, and like a bar of dark chocolate, and then graham crackers, just regular honey grams. I put them on a plate, and I alternate bites of chocolate and bites of graham cracker so that the chocolate is sort of perfectly No, I'm not sandwiching it, but I know now from having eaten it like how to get exactly the right amount of chocolate per graham cracker. It's so so good. It's so much better than s'mores. Basically, I'm just eating good chocolate with graham crackers and trying to parse them out so that I have both in my mouth at the same time. That's very
Matthew Amster-Burton 6:05
parsimonious of you. Okay, so I got, this isn't a chocolate bar. I've got some, like, chocolate discs. They're really good. So I'm gonna, I'm gonna try this.
Molly 6:13
So tell me what you think. Give it a minute for the flavors to like, really. Oh, it's
Matthew Amster-Burton 6:17
great. Isn't that phenomenal?
Molly 6:19
This was one of my favorite, like, just, I
Matthew Amster-Burton 6:22
really, I learned something new today. I didn't think this was I like, usually when you come over, I get stupider. But today,
Molly 6:33
this is one of my very favorite, like, everyday desserts, particularly a good lunch dessert. Anyway, I love this stuff. This is great. I've been eating this for
Matthew Amster-Burton 6:44
years. I bet you taught me this on the s'mores episode and I forgot. Oh, but yeah, it's awesome.
Unknown Speaker 6:50
Oh, love that. So
Matthew Amster-Burton 6:52
Watts will also shared a little bit of memory lane, which is that she remembers sometimes getting graham crackers like as a sandwich with canned chocolate frosting as a girl scouts treat, wow, I don't think I've ever had that. No. I mean, and canned chocolate frosting is pretty bad. But like, if, if it's a thing that, like, you know, pushes a nostalgic button for you, then, then, yeah, have at it. Like, don't let me yuck it. I
Molly 7:15
will also say that if you're somebody who likes drinking milk, a glass of really cold whole milk with graham crackers and chocolate. Like washing them down. Yeah, I can see that so good. I don't particularly like drinking milk, but I will make an exception for graham crackers and chocolate.
Matthew Amster-Burton 7:34
Feel like this. It'd be good with that, like a freshly whipped bowl of Matcha also.
Molly 7:39
Oh, okay, okay. Okay. Well, how very Matthew of you. Okay,
Matthew Amster-Burton 7:42
would you like to know what graham crackers are?
Molly 7:45
Oh, my God, I can't wait. So we, actually, we had to postpone the taping of this issue, this issue we had. We are gonna get down to the
Matthew Amster-Burton 7:53
you know, what I love about spilled milk and its many issues is like, when you open it up and a bunch of like, little subscription cards fall out.
Molly 8:03
Oh my God, when we have like, perfume ads in there, did
Matthew Amster-Burton 8:06
you know that
Molly 8:07
you start listening to the show and you're just overwhelmed with bad perfume? Yeah?
Matthew Amster-Burton 8:10
That's right, yeah, one of the most fragrant podcasts.
Molly 8:16
Anyway, yeah, okay, what I was gonna say is we had to postpone the taping of this episode. So you told me, like weeks ago about how amazed I would be by the graham cracker research, and the anticipation has been building, and I just hope you can deliver Okay, see if
Matthew Amster-Burton 8:32
you can tell when you get to the part that I got really excited about. Okay, so a graham cracker is a sweetened cracker made with graham flour, often sweetened with honey and flavored with cinnamon. Okay,
Molly 8:42
now I've got a question, but I'm gonna, I'm gonna, is it what is gram gram what is gram flour?
Matthew Amster-Burton 8:48
So nowadays, and for quite a long time, they've been made in a characteristic rectangular shape that snaps apart into some more fall rectangles.
Molly 8:58
Wow. Have you been to Scandinavia lately? Yeah,
Matthew Amster-Burton 9:00
it sounds far into four small rectangles, however, the original graham crackers were unsweetened, and hold on to that thought. Okay, okay. So you may be asking yourself, what is graham flour? Okay, so graham flour is just coarsely ground, whole wheat flour, okay, and most commercial graham cracker brands nowadays are made from white flour with some amount of added graham flour cool.
Molly 9:26
I have always loved the word Graham like. I just find it to be like among words that feel comforting to like, read or say or hear, gram is right up there. What are some comforting words for you?
Matthew Amster-Burton 9:39
Oh, root cellar. Okay, what
Molly 9:43
about the two words separately, root and cellar, not
Matthew Amster-Burton 9:46
root cellar. Okay, wispy. Oh, wispy.
I'm trying to go over this. I get it. I
Molly 9:55
get it. I think butter and buttery. Yeah, butter, absolutely. Absolutely, Ooh, okay.
Matthew Amster-Burton 10:01
Gram flour should not be confused with gram G, R, A M flour, which is chickpea flour used in South Asian cooking. So Gram Flour doesn't go through the dressing process, which is the flour milling, term for sifting. So it's got kind of, it's like, not just a coarse wheat flour, but like, has different sizes of particles. You might call it irregular. Irregular. Okay, and Graham flower is named for Sylvester Graham. And boy, are we going to talk about this. So the
Molly 10:30
first thing I have to say is, I think the only thing I know about this guy is, didn't he say that what isn't wasn't Graham flower a way of trying to, like, control masturbatory tendencies. Yes.
Matthew Amster-Burton 10:43
So, so I had heard that also, and I'm like, you know, that makes such a good story that, like, when I actually look this up, like it's gonna be disappointing that like, trying to, like, prevent people from masturbating wasn't such a big part of Sylvester Graham's life. No, no, it was his entire thing. Wait till we get into this. Okay, okay, wow. Sylvester Graham was a puritanical American minister who first became well known in the 1830s okay. He was one of the first advocates in America for a vegetarian diet and a diet based on whole grain bread. He believed this would prevent cholera and other diseases. And he was also totally obsessed with masturbation. I couldn't find any specific quote where he literally said that he believed eating graham crackers would prevent masturbation, but it wouldn't be out of character if he did believe that. Okay. He also published a medical journal, and there are so many of his writings that survive to this day and are available in the public domain. So I could have gone on like this for hours, but I'm just gonna share I feel like you. I
Molly 11:52
just want to put out there that if any of our listeners are like cross stitchers or needle pointers, I think that some of these, which you know, some they vary in length, but some of these might make a really nice cross stitch. Yeah.
Matthew Amster-Burton 12:04
So this is from the preface to his lectures on chastity. Quote, he who, in any manner endeavors to excite the sensual appetites and arouse the unchaste passions of youth is one of the most heinous offenders against the welfare of mankind. Wow. In the same book, he wrote, quote, all my magnetic appliances are thoroughly tested. I don't have the slightest idea what he was talking about. Don't want to know.
Molly 12:32
I feel like, what a slogan to live by. You know, all my magnetic appliances are thoroughly tested. Okay, can you say that?
Matthew Amster-Burton 12:39
No, you're right, like some of my magnetic appliances, like practically completely untested. Okay, okay, go ahead. Okay. Just more from lectures on chastity. Quote, As it is generally known, that I've frequently given lectures exclusively to females and particularly to mothers. All capitalized it. Okay. There we go. And as many erroneous impressions and many misrepresentations have gone abroad concerning those lectures, it is proper that I should take this opportunity to state that I have never given them, but at the particular request of the ladies themselves, nor in any of these lectures, have I ever made even an allusion to sexual intercourse, nor to any other subject which may not properly be listened to by the most delicate and refined lady. Who do you think is the most delicate and refined lady? You only need one. Okay. So far as my own feelings are concerned, I should very greatly prefer having the husband of each lady present, for I am confident that every virtuous husband and father in the world would HIGHLY approve of all I say, and it would be far less embarrassing and painful to me to address an audience of audience of husbands and wives than of females only. Oh, painful.
Molly 13:47
It was painful to him to talk to the ladies. Oh,
Matthew Amster-Burton 13:50
even though they were so refined, they were so refined and delicate, like a graham cracker, yes, between the teeth. Here's some, some nutritional advice from Sylvester Graham. Oh, good. All kinds of stimulating and heating substances, high seasoned food, rich dishes, the free use of flesh and even the excess of aliment, all more or less and some to a very great degree, increase the concupiscent excitability and sensibility of the genital organs.
Molly 14:19
What I want to know is, how did he know that?
Matthew Amster-Burton 14:22
I mean, you gotta, you gotta try them all right? I mean,
Molly 14:26
well, there's no magnetic appliances that is not thoroughly tested, right?
Matthew Amster-Burton 14:29
He tested all his magnetic appliances on himself. I genuinely have no idea what magnetic appliances,
Molly 14:36
yeah, okay, okay,
Matthew Amster-Burton 14:37
this is my last one. Like, I really wanted to go on forever, but I felt like this was both disturbing and weirdly accurate description of an orgasm already. Wow. Okay, here we go. Put your put your hands over over the the ears of any delicate ladies listening, quote, The convulsive paroxysms attending venereal indulgence are connected with the most. Intense excitement and caused the most powerful agitation to the whole system that it is ever subject to, the brain, stomach, heart, lungs, liver, skin and the other organs feel it sweeping over them with the tremendous violence of a tornado. The powerfully excited and convulsed heart drives the blood in fearful congestion to the principal viscera, producing oppression, irritation, debility, rupture, inflammation and sometimes disorganization. And this violent paroxysm is generally succeeded by great exhaustion, relaxation, lassitude and even prostration. Like Is any of that wrong? Yes, some of some of it is quite wrong, but overall, pretty accurate. I
Molly 15:44
will tell you what though the disorganization wrought by an orgasm, that an orgasm will fuck with your spice drawer.
Matthew Amster-Burton 15:51
Like, wow. I mean, yeah, so
Molly 15:54
talk about a tornado sometimes,
Matthew Amster-Burton 15:55
like I rouse myself from prostration afterwards. And like all my books have been like, de alphabetized.
Molly 16:11
Sylvester Graham did not invent graham crackers, but he did promote them. Wait, he didn't invent them. No, it was like one of His followers. Oh, okay, so it still was named after him. It was David, are you spitting on the mic? Yeah, you just got so excited. I mean, like it, wow. There was powerful excitement and convulsions happening in your Yeah.
Matthew Amster-Burton 16:32
There's oppression, irritation, debility, rupture. So I probably fit up with this stuff later, because everything else I have to say is way more boring than that. Okay, but we talked about Nabisco before the national Biscuit Company, right? Oh, so let's talk about industrial graham crackers. Okay, Nabisco first marketed graham crackers as we know them today, in 1898 and they were among the company's first products. Oh, wow.
Molly 16:58
Okay. Okay. Wait a minute. It just occurred to me that, Matthew, have you ever made or eaten homemade or non industrial graham crackers?
Matthew Amster-Burton 17:06
I'm definitely have not made them. Have I eaten ones that someone else made? I'm not sure if I have, have you I have
Molly 17:11
Okay, and so, okay, Matthew, if you go to the little town of Edison, Washington, which is like between here and we've gone there together. We have gone there together. We have, yeah,
Matthew Amster-Burton 17:24
we went to, like, a little bakery. Oh, that's right, and we
Molly 17:28
got graham crackers there. Do you remember that? Oh, okay, so apparently not okay. So you can't miss it. If you go to Edison, there's a bakery called bread farm. And bread farm makes many, many delicious things, but one of the things that they make that I think is truly legendary, is their graham cracker. It is about the size of half a normal like sheet, industrial sheet of graham cracker. So it's a square. Oh, okay, so not like a sheet pan. No, no, no, no, no, sorry, sorry, it's a square. It comes in a glassine sleeve, and it's a little darker than commercial graham crackers. It's definitely buttery, er, more buttery than commercial graham crackers, and it is incredible, okay? And there was a period of time when I was writing some little pieces for the sever website. I wrote about their graham crackers for sever, and I believe the recipe is still out there somewhere, they are phenomenal. So so good would truly be like an incredible, because they keep pretty well. It would be a really wonderful slate to say this, but wow, it would be incredible as a holiday gift, actually, okay, but like, getting a tin of grand. Our
Matthew Amster-Burton 18:41
our listeners are so on the ball. Like it's January. Now they're getting ready next holidays, like, you know, December 2025, and they're starting to load their tins. Ash
Molly 18:52
did say something to me the other day about this coming summer, and I was like, wow, that is optimistic, already calling it. It's not next summer. It's this coming,
Matthew Amster-Burton 19:02
like optimistic that the sun won't burn out between now and then.
Molly 19:07
Anyway, anyway, yeah, oh, so we'll see if we can find the recipe on sever and link to it. It truly make it. And
Matthew Amster-Burton 19:15
speaking of Edison Thomas, Edison always tested his magnetic devices. He sure did okay. And later, after Nabisco, the loose Wiles Biscuit Company, which we've talked about,
Molly 19:26
can't get enough of this name, loose Wiles Biscuit Company, they
Matthew Amster-Burton 19:31
got into the OH BOY gram flour.
Molly 19:33
Oh no, okay, well, the loose Wiles Biscuit Company got in on the game in the 19 teens.
Matthew Amster-Burton 19:39
Yep, yep. Wow. That graham flour it, it does quiet the the erupted viscera or whatever, but it also, it also can, can, can cause some chalkiness in the throat. So I said, like, graham crackers seem to be kind of in decline as a snack. I don't really have any evidence for that, other than, like, they don't take up as much shelf space at the at. Supermarkets, they used to, but in 2022, worldwide, over half a billion dollars in sales. That
Molly 20:05
doesn't seem like that much. I
Matthew Amster-Burton 20:09
think, I think I was, when I said that was, I was imagining half a trillion dollars, which would be pretty impressive.
Molly 20:15
No, but so $500 million I mean, I would take it. Oh, yeah, yeah, I would, I would totally take
Matthew Amster-Burton 20:22
it, but yeah, that would turn into some sort of super villain.
Molly 20:26
I do think you're right that the graham crackers are probably most often bought on like, a year round basis for baking, and then there's probably a huge spike in sales in summer when people go camping, right? Yeah, do s'mores and stuff. Did you happen to see any, any YouTube videos about how these guys are made? Yes.
Matthew Amster-Burton 20:44
So I definitely recommend this. We'll, we'll link to one. But also you can, just like, go onto YouTube and search for how are graham crackers made, because it's a it's like a really satisfyingly industrial process. There's a lot of like, machines. Like, they could be magnetic machines, magnetic devices for all items well tested. But like, there's a lot of a lot of like, you know, person has to, like, adjust some numbers on this one machine that looks like no other machine you've ever seen before. And a lot of just, like, huge sheets of of graham crackers moving through a conveyor. That
Molly 21:14
sounds wonderful. Okay, I'm kind of surprised that over the years, nobody has designed better packaging for these guys, because they do those stales so quickly, and they still come in these kind of it's kind of a flimsy. It used to be like a wax paper. It did used to be wax paper, yeah? Wax paper sleeve. Now it's plastic that I think is kind of made to look like old school wax paper. Yeah,
Matthew Amster-Burton 21:39
I feel like this. This is, like an example of flimflam. Flimflam,
Molly 21:42
that's right, but these need to come in something that is reclosable. Yes, exactly. Why do they not reclose? I
Matthew Amster-Burton 21:52
don't know. And like I bought, they do make honey, made fresh Stax grams that just come in, like, slightly smaller, but still, just still not reclose them, yeah? Just
Molly 22:01
put it in like a ziploc thingy, yeah, surely somebody has invented some sort of a zip locking bag that fits beautifully into a box. Yeah, of course they have. But I guess it's, you know, since this is not some sort of huge money making market, maybe they're like, Whatever, let's let I mean planned obsolescence right here. That is where the term planned obsolescence was coined. Talking about graham crackers is
Matthew Amster-Burton 22:25
Sylvester Grahams gave a whole sermon about it. They are designed
Molly 22:28
to get old and stale.
Matthew Amster-Burton 22:33
Talking about your junk better, better at get old and stale than be used improperly. Seriously, like, like, it's all on, like, Gutenberg Project just go, go read some sermons. But Sylvester Graham, it's so wacky,
Molly 22:52
you know? It just makes me wonder, like, what did masturbation ever do to him
Matthew Amster-Burton 22:56
that? Yeah, I
Molly 22:57
mean, I assume it's like, maybe it was just too powerful, and he was like, this is frightening, I guess, like,
Matthew Amster-Burton 23:03
probably, I assume, like, he did it and then he felt guilty about it. Yeah, like,
Molly 23:07
I don't know, yeah, because, because, yeah,
Matthew Amster-Burton 23:10
obviously our show is also against it because we're because we're sex negative and music positive. But damn it, I forgot. Okay, no, we're changing our policy right now using positive, sex negative, right? Okay, now you're, you're like back and forth, hand motion should now only be used to do like DJ record scratching, not it not for any other purposes. It's this
Speaker 1 23:40
is the master.
Molly 23:57
All right, em, anything else we need to say about these things, probably
Matthew Amster-Burton 24:01
not. I don't know. Like, why do they have holes in them? It's like, docking, docking, yeah, yeah. We all know. We all know about docking. Yeah, dock. You dock your thing in somebody else's thing. You sit by the dock of the bay. Yeah, that's right with your thing. All right, Molly, do we have any spilled mail, and hopefully from Sylvester, Graham,
Molly 24:23
he's writing from the dead dear Molly And Matt,
Matthew Amster-Burton 24:28
that is just what you would sound like. You're right. Have
Molly 24:30
you tested your magnetic appliances? No. Okay. Now I have real spilled mail. You
This is from listener, Lauren. Over the years, you've shared a lot about your kitchens and what kinds of utensils and cookware you use most often. But what about the color palette of your kitchens? Are there certain colors or patterns that you tend to choose when buying new cookware or dish? Bowls or plates, or when decorating your kitchen in general. Is this something you even care about, or does it not matter much to you? I've always gravitated toward blues, greens and browns for my kitchen, since I find these colors calming when I'm cooking and eating, and I avoid buying anything red or orange, since these colors are too intense for me, I'd be interested to know your preferences, if you have any, by the way, if you do end up reading this question on the show, and boy, are we ever looking I would love it if you'd say a quick hello on air to my friend of over 20 years, Sarah, who is also a spilled milk listener. We don't live close to each other, but we often write to each other with updates about what foods we've been enjoying lately. And I thought, isn't that the spirit of this podcast connecting with a good friend over food. Thanks for all you do. Lauren. I thought
Matthew Amster-Burton 25:46
the spirit of this podcast was a ghost.
Molly 25:49
So Mr. Graham, all right.
Matthew Amster-Burton 25:50
So yes, Sarah, thanks for listening. If this could cause an awkward moment where, like, Sarah hasn't listened to the show for like, three years, and Lauren's like, like, Sarah, did you hear your shout out on spelled velkins Here. It's like, uh, yeah,
Molly 26:04
Matthew, do you have an answer to this question? Okay,
Matthew Amster-Burton 26:07
I'm gonna, I'm gonna say, honestly, this doesn't matter very much to me, although I do like things in nice shades of gray and so, like, I think about that if I'm getting a new utensil or something like that, we do have these dessert plates with a lemon pattern on them that we ordered from Bed Bath and Beyond many years ago when we were having some sort of dessert party. And like we now always use them. Like I had a piece of pumpkin pie for breakfast today, and like, I got out one of the dessert plates, because I'm worth it. And these have been, like, surprisingly durable, and they do, they do have kind of, like a retro look to them now, like, they're from 2006 or whatever. But, like, I think we ordered 10 of them, and all 10 are still intact. Wow. Which is wild, right? That is wild. They survived, like a kid being around for, like, you know, all the time we've had them, yeah? So, like, that's, that's kind of what I think of, what I think of, like, you know, what is, what is an item that I really like having in my kitchen because of how it looks? It's that, yeah, yeah, nice. Oh, you know, another way of approaching this question, I think, is, like, if you were gonna buy a new KitchenAid, what color would you get? Oh, and I know you haven't answered the question yet, yeah.
Molly 27:16
So my house has a lot of, like, natural wood in it, it has a wood like a Douglas first ceiling, and the cabinets are knotty pine from the late 50s, unless
Matthew Amster-Burton 27:27
your gram had a lot to say about nutty pine. And
Molly 27:31
the formica countertop, which is also original, is like butter yellow we happened to get a butter yellow enamel stove on buy nothing like last summer, and it matches the countertop perfectly. But we got it more because it was a fully functional gas or a fully functional range that was free. So I would say that I tend to choose colors kind of all over the place. In general, I have a little bit of everything in the kitchen. I really like green, but only certain greens, not like really I don't tend to like really saturated colors. In general, I don't tend to like saturated colors, but we've got a little bit of everything. My the LE Cruz, a Dutch oven that I've had since my first wedding, is that that kind of like tan color, and I like how neutral it is. And then as far as dish towels, oh, my God, we've got all kinds of colors. Oh yeah, I tend to like lighter color dish towels, but then they look terrible instantly. Yes. And then the other thing I'm thinking about is, I have always, as an adult, had, like, mismatched plates, silverware, cups, etc. I've never had, like a set of, oh yeah, same. And I do tend, again, to, like, not highly saturated colors, but we have a lot of colors in that department, okay, so, like, muted, sort of a muted, kind of almost smoky brown, some lovely kind of dusty blue, lot of dusty blue, white, some, like, pale lavender kind of stuff. All right,
Matthew Amster-Burton 29:14
I'm getting I'm getting the picture, yeah. So as I look around the room, I'm realizing that I do actually have more of a preference here than I usually, yeah, expressed, okay, because, like, I got the, I got, like, the dark blue le Cruz, a you dot, I've got the dark blue Emil Henri, la Poitier ramekins and baking dishes, like stoneware baking dishes. And we got, like, a
Molly 29:38
little and you're, you're prized tea, thermos tea, thermos blue, yeah,
Matthew Amster-Burton 29:44
my Zoji, so, yeah. So I guess if I were, I would maybe, like, gravitate toward a dark blue, like, if I were getting a new KitchenAid or something,
Molly 29:53
my KitchenAid is white, and I would go white, yeah, I would stay. The white one. Yeah. All right,
Matthew Amster-Burton 30:01
thank you for that question. Listener Lauren, our producer is Abby cercatella,
Molly 30:07
you should go chat with other spilled milk. Listeners at everything spilled milk.reddit.com,
Matthew Amster-Burton 30:12
and until next time, thank you for listening to spilled milk. The
Molly 30:15
show that, gosh, what is this show? Well, this show is rubbing and scratching, and it's
Matthew Amster-Burton 30:33
scratching and making, making like the show that's rubbing, it's scratching and making hand jazz all night, paroxysm and having peroxide. I'm Matthew Amster Burton, and
Molly 30:45
I'm rubbing and scratching.
Matthew Amster-Burton 30:53
DJ, rubbing and scratching.
Transcribed by https://otter.ai