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Spilled Milk

Author: Molly Wizenberg and Matthew Amster-Burton

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Every week on Spilled Milk, writers/comedians Molly Wizenberg and Matthew Amster-Burton start with a food-related topic, from apples to winter squash, and run with it as far as they can go—and, regrettably, sometimes further.
452 Episodes
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Today we finally start paving Memory Lane as we learn Matthew is all bluster and Molly sprouted from a root cellar. As we discuss spice blends, mustard water and the bottomless well of Molly's inexperience we hope you sue us, marry us or at least mail us something.
Happy Christmas in June! Today we break open Molly's candy cupboard and encounter shapeshifters, cathedrals and barber polls as we learn the truth behind candy canes. Matthew watches Molly eat something yet again as we set things up for the sequel. Mary Berry's Gingerbread House
Today we encounter hamburgers, meatloaf and beef spheres as we finally discover what cooking is. Molly plays sleuth and Matthew plays well with peanut butter as we wonder where Worcestershire is and what Ms Frizzle and Dennis Quaid are up to. Place your bets people!   Lea Perrins corporate history Serious Eats BBQ sauce
Episode 441: Chex Mix

Episode 441: Chex Mix

2020-06-1143:10

Today we wonder what this stuff is as we discuss school vending machines, chicken oil and the best plane snacks. Is it Bold or Just Fine? We hope you like this episode but really it is for someone else. Be sure to subscribe to Dire Desires!
Today the lag is all too real. We become the anti-twitter as we munch on jalapeño chips and discuss the relationship between snacking and writing. Tim Riggins and Matt Saracen stop by again as we discover new Elizabeth David books and the perils of guinea pig soundproofing.
Today we are doing some hard thinking about a soft subject, Mashed Po Ta Toes. Listen as we take up all sorts of mantles, polish up Gollum impressions and wonder to garlic or not to garlic all while worrying about invading Space Godzillas.   Serious East Mashed Potatoes Gotta Have Gatto by Matthew Amster-Burton Robuchon Mashed Potatoes
Today we become a Spanakopita pronunciation guide as we discuss the hovering meals of childhood and cover-ups. We learn about Molly's tailored past, Papa Pie and the importance of relaxing as we finally discover a use for old tote bags.   WOTSL's recipe Dimitra's Dishes   Molly's Spanakopita Adapted from The Joy of Cooking Yield: One 8-inch square pan / 8 servings   1 Tbsp. olive oil ½ of a large yellow onion, finely chopped 2 scallions, thinly sliced 10 ounces baby spinach A large pinch of dried dill (or about 1 Tbsp. chopped fresh dill) 2 large eggs 4 ounces feta, crumbled 1 Tbsp. grated Parmesan ¼ tsp. fine salt or table salt Black pepper Pinch of grated nutmeg 4 Tbsp. (½ stick) unsalted butter ½ lb. phyllo dough, thawed according to package directions   Warm the oil in a large skillet over medium heat. Add the onion and scallion, and cook until softened, 5-7 minutes. Add the spinach a handful at a time, stirring to coat. Season to taste with salt, and cook until the spinach is wilted and its liquid is released, 5 minutes. Raise the heat and continue to cook, stirring, until the liquid has evaporated and the spinach is dry, 7 to 10 minutes. Remove from the heat, and stir in the dill. Let stand until cool enough to handle; then squeeze to remove any remaining liquid. Coarsely chop the spinach mixture.   In a medium bowl, beat the eggs. Add the feta, Parmesan, salt, a few grinds of black pepper, and the nutmeg, and mix well. Stir in the spinach mixture.    Melt the butter, and lightly grease an 8-inch square pan. Unroll the phyllo onto a clean work surface. Using a thin, sharp knife, cut through the stack of phyllo sheets across their width. You should now have two stacks of smaller phyllo sheets, about 8 per stack. Cover the phyllo with a dry towel, and then cover the dry towel with a damp towel.   When the butter is melted, lay 1 sheet of phyllo in and up the sides of the prepared pan, and brush the sheet lightly with melted butter. Top with 7 more phyllo sheets, lightly brushing each one as you lay it down. (You should use one entire stack of the phyllo sheets.) Spread the spinach-and-cheese mixture over the layered phyllo. Top with the rest of the phyllo sheets, brushing each one with butter, including the top sheet. (If you run short on melted butter, olive oil works too.) Tuck in any ragged phyllo edges around the side. With a thin, sharp knife, cut the pie into diamonds, but do not cut through to the bottom, or the filling will leak into the pan. Refrigerate for 30 minutes.    Preheat the oven to 375F. Bake the spanakopita until crisp and golden, about 45 minutes. Remove from the oven, and allow to stand for a few minutes. Cut the diamonds through to the bottom. Serve hot, warm, or at room temperature.
The first episode in our new limited series podcast, Dire Desires.  Subscribe wherever you get your podcasts to get access to the rest of Season 1.  Join us on a journey to that most erotic of cities, Portland Oregon as we discuss Body of Evidence. Today we learn about VCR settings, how to use nipple clamps, the recipe for funky sex and much more.
Episode 437: Mug Cakes

Episode 437: Mug Cakes

2020-05-1439:31

Join us as we endeavor to discover what these are, why they exist and what the kids are into these days. We discuss Dad vengeance and Sheens to eventually watch it rise before our eyes. Before we get to any of that however, we need to learn how microwaves work so buckle up.   Chocolate Mug Cake Chocolate Cake in a Mug
Dire Desires: Life Lessons from Classic Erotic Thrillers. Coming soon from the creators of Spilled Milk. Matthew Amster-Burton and Molly Wizenberg, co-hosts of the hit comedy podcast Spilled Milk, team up with movie buff/producer Abby Cerquitella to scour Hollywood’s sexiest—and usually stupidest—movies for lessons in how to live, love, and get laid as much as Michael Douglas did in the 90s. Season 1 covers six erotic classics, including Indecent Proposal, Body Heat, and Disclosure.
Today we create a Coconut Macaroon Pact and debate going polyrhythmic as we discuss almond extract and drum circles. Molly finds a new calling while Matthew exposes the secret behind almond extract creation and assigns homework.   Almond Meltaway Cookies Almond Cake - Orangette Apricot Jam Recipes that Use Almond Extract
Episode 435: Olives

Episode 435: Olives

2020-04-3056:35

We are coming to you from Molly's closet to chat about Greatcoats, War and Peace, and The Pelican Brief. We learn a secret from Molly's past, encounter Olive Santa and debate Bear vs Cyclops. Note: this episode has so much and yet so little about olives.   Chicken Marbella
Grab your copper mugs and let's toast to Vodka Buck. We encounter tundras, cowboys and outposts to learn the real story behind Cock and Bull while brushing up on our cocktail history. Thanks again Kate!   Rachel's Ginger Beer
Episode 433: Avocados

Episode 433: Avocados

2020-04-1647:03

Today we finally reveal our true selves as we discuss creamy aversions, sex robot hotlines and WAY too much botany. Take a guess on how many times we can say "climacteric" in one episode. No, it is more than that.
Episode 432: Pomona

Episode 432: Pomona

2020-04-0936:16

Welcome to our corporate retreat where we battle waves of nostalgia to find out how Matthew met WOTSL. Through library concerts, computer closets and erotic thrillers we end up at The Carnal Quad where M & M get real creepy. Best enjoyed with quesadillas and a milkshake.   Our Secret Better Lives
Episode 431: Yeast

Episode 431: Yeast

2020-04-0242:142

Here we are again, leavening the atmosphere and getting real nerdy. Through fiery rants, urine experiments and way too much science we endeavor to empower and demoralize per usual.   Flour Water Salt Yeast  Yeasted Waffles  Parker Roles  Naan  The Fixed Stars
Today we discuss our future retirement community orgy plan, Fanny Cradock's downfall and The Prawn Cocktail Offensive. Then we decide who gets to be the Cook of the Realm and who gets to be the hen-pecked husband. Rated NFJ.   Fanny Cradock Video Bon Appetit's Best Shrimp Cocktail
Episode 429: Kiwifruit

Episode 429: Kiwifruit

2020-03-1927:213

Today we meet Woody Vine and Coach Hayward as we encounter Kiwifruit and learn some botany and biology along the way. We also wonder about gooseberries, edible skin and the harm of dairy desserts. May New Zealand forgive us this episode.
Episode 428: Mackerel

Episode 428: Mackerel

2020-03-1238:141

Today we are finally having a DTR with Mackerel as we learn about Matthew's country crushes. We learn all about this literary star as we discuss oily steaks, pungency levels and toilet preferences.     Roasted Whole Mackerel Saba Misoni Japanese Marinated Mackerel Toto products
We brave nubbly textures and squatter bags to bring you our thoughts on The European Collection. Be warned that things start to get real macarooney once we learn about cereal robbers and muffin paper magic.
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Comments (33)

Malachi WillowWood

*my greek self cringing at the pronunciation of spanakopita*

Jun 1st
Reply

meepyay

I told my mom that it was your 400drth episode and said it was something that I couldn't believe they hadn't done and she geussed PB and J on an unrelated note I made a sourdough starter named Lisa

Aug 30th
Reply

meepyay

Yas sister 💙❤️😍

May 17th
Reply

meepyay

Yas sister 💙❤️😍

May 17th
Reply

Kate Schmeck

Matthew's laughter may have been my favorite part of this

May 8th
Reply

Kate Schmeck

Just diving in and right off the bat I can easily say that a fried egg makes everything better. Even pancakes.

May 8th
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Accordionbabe

Finally all caught up listening. Love the podcast, the discussions, the banter, and the hosts. Glad I found Spilled Milk.

Mar 17th
Reply

Xinchun Li

Love this show! Been listening to it for a while now. Your humor and laughter definitely made my day all the time.

Feb 26th
Reply

dale willi

gives me the giggles

Feb 9th
Reply

Accordionbabe

I'm saving calories by listening to you guys eat. So keep up the great podcast. My life is now much happier and maybe thinner! Very clever and very funny stuff.

Feb 7th
Reply

Cheri

A fun podcast for food lovers.🙂

Jan 24th
Reply (1)

salvej

Recently just found this podcast and I'm hooked! PS If you guys are talking about the Knorr cubes, the K is actually silent!

Jan 19th
Reply (1)

Maureen Cleary

oh how i LOVE these two....on those days i "struggle" .... they always make me laugh OUTLOUD!

Dec 25th
Reply

Summer Martinez

halvah is also very popular in the middle East, Mediterranean like Greek and Israeli/ Jewish

Dec 9th
Reply

Maureen Cleary

hilarious interpretation of Risotto 😂

Dec 5th
Reply

Kelly Settlage

Just started listening at Episode 1, very funny! I really enjoy it!

Nov 29th
Reply

John Broadwater

Chicken and Rice is always nice

Nov 15th
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Allie

I'm glad I discovered this podcast. I enjoy all these topics and I have subscribed. As I DO really like the hosts and think its great that they are both very enthusiastic and seem to truly enjoy what their doing - However, the only little critique I would suggest is to both speak in the microphone at the volume and trying not to talk over each other sometimes. But want you to know that I totally love you guys and give your podcast 5 stars! I subscribe to MANY podcasts and this is one of my favorites, I highly recommend those of all ages to listen while learning to these energetic hosts.

Nov 12th
Reply

Sir_ Jason

I like it

Nov 10th
Reply

Joe W Crouse

should i make a podcast tell me if i should by liking this and or responding yes to this comment

Aug 12th
Reply (3)
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