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Speaker 1: Hello, and welcome to Savor production of iHeartRadio. I'm Annie Reese.

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Speaker 2: And I'm Moreen vogel Baum, and today we have an

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Speaker 2: episode for you about Lingenberry's.

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Speaker 1: Yes, which I love that you responded to my claim.

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Speaker 1: I could have sworn we already had done this with that,

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Speaker 1: you searched it and cling on? Was that showed up?

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Speaker 1: Because that helps me remember how to spell it?

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Speaker 2: Oh? Yeah, yeah, ling on cling on? Yeah absolutely. If

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Speaker 2: you ever need to rhyme cling on with anything, you're welcome.

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Speaker 2: And yeah, yeah, that was the only hit that I

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Speaker 2: got in our meta spreadsheets. So here we are.

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Speaker 1: Was there any particular reason this was on your mind? Lauren?

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Speaker 2: It had been languishing in our ideas sheet for goodness

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Speaker 2: knows how long. Thanks, by the way, to listener, I'm

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Speaker 2: for the suggestion. I don't know if you still listen, but.

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Speaker 1: We appreciate you. Yes, yes, we do. I cannot say

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Speaker 1: I've ever had these.

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Speaker 2: Oh really, not even like at Ikea.

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Speaker 1: No, I've only been to Ikea once.

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Speaker 2: Really, how have you it.

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Speaker 1: With everything I have? Lauren, that's no experience. But during

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Speaker 1: I know, during National Novel Writing Month, you know, RAMO

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Speaker 1: in Atlanta, they used to hold the opening ceremony where

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Speaker 1: you would go and write at Ikea, and so I

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Speaker 1: had many ambitions to go and they would have it

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Speaker 1: at the food court in which you might enjoy this berry.

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Speaker 1: Is it a berry? Oh no, I've been burned before.

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Speaker 1: You have? Oh no, well where you could go and

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Speaker 1: enjoy it? And I never I've never eaten the food

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Speaker 1: court at Akia.

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Speaker 2: Okay, all right, well, yes, well, yes, that is probably

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Speaker 2: the first time that I encountered it. And then uh yeah,

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Speaker 2: I think a roommate got me a jar of jam

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Speaker 2: one time when they were at Ikea and I was not.

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Speaker 2: I don't think I've ever opened that jar. And that

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Speaker 2: was a solid ten plus years ago. So wow, canned

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Speaker 2: goods are Canned goods are sturdy.

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Speaker 1: However sturdy, Well, maybe you should seek it out see

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Speaker 1: if it is still good. You can see your past

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Speaker 1: episodes on cloudberries, cranberries.

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Speaker 2: Have we done it on blueberries? I feel like we have,

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Speaker 2: I think, so yeah, yeah, I love blueberries. So I'm

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Speaker 2: pretty sure I think we talked about blueberries for sALS.

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Speaker 2: So here we are, Yes, here we are. I guess

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Speaker 2: that brings us to our question. Sure, linganberries, what are they? Well?

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Speaker 2: Linganberries are a type of small, bright red fruit that

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Speaker 2: grow in cold, harsh climates. Yes, they are botanically a berry.

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Speaker 2: They're a juicy sweet tart with an emphasis on the

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Speaker 2: tart and a little bit bitter. So they're often sweetened

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Speaker 2: and cooked down into like a compote or jam or syrup,

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Speaker 2: and then used to bring a bright touch to everything

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Speaker 2: from sweet drinks and creamy desserts to savory meats and

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Speaker 2: other heavy dishes. They're like, they're like cranberries, smaller, rounder,

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Speaker 2: even more northern cousin, and they're like, they're like this

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Speaker 2: tiny bright flash in the deep dark of winter woods.

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Speaker 1: Sounds intriguing, all right.

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Speaker 2: Botanical name Vaccinium vitis idae idae, Sure, I don't know Latin. Yeah,

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Speaker 2: linconberries are in the heath or heather family. They share

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Speaker 2: that genus with a lot of other tasty little buddies

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Speaker 2: like cranberries, blueberries, billberries, and huckleberries, and there is argument

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Speaker 2: about whether they all belong together like that, and research

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Speaker 2: into genetics and ancestry is ongoing, but anyway, Yes, lincoln

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Speaker 2: berries grow on this kind of low shrubby evergreen plant

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Speaker 2: that spreads in clusters based on underground rhizomes and shooting roots.

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Speaker 2: The plant will have above ground glossy dark green leaves

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Speaker 2: just over like half an inch oval that's like a

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Speaker 2: centimeter or so. They'll tint deep burgundy in the winter,

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Speaker 2: when they're less likely to need green chlorophyll because there

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Speaker 2: won't be much sun. Because they do love these cold

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Speaker 2: far north like temperate tuboreal to even tundra envirals with

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Speaker 2: like kind of permanently damp, chilly sort of soils, they

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Speaker 2: survive best where snowfall blankets them and keeps them warm

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Speaker 2: over winter. The rhizomes help store nutrients for use during

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Speaker 2: that time, and the leaves are like pretty cute, so

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Speaker 2: the plant is sometimes used as an attractive ground cover.

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Speaker 2: It also blooms in the summer with clusters of these small,

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Speaker 2: pinkish bell shaped flowers that remind me a little bit

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Speaker 2: of like pink snowdrops, and in those flowers, if pollinated

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Speaker 2: usually by bees, will develop each into a single small fruit.

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Speaker 2: Given a long enough spring in summer, some types will

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Speaker 2: bloom and bear fruit twice a year. However, like many

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Speaker 2: plants with underground storage, they'll only start flowering and fruiting

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Speaker 2: during their second year of life. They spend that first

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Speaker 2: year building up their resources in those rhizomes. The fruit's

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Speaker 2: thin skin is this bright crimson red when they're ripe,

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Speaker 2: and the flesh inside will be kind of pinkish and

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Speaker 2: sort of spongy juicy, with a few tiny pockets. For

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Speaker 2: even tinier edible seeds. They are quite tart, but will

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Speaker 2: get sweeter the longer that they're the longer that they're

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Speaker 2: left on the plant, or the colder that it gets.

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Speaker 2: They're also a little bit puckery tannic. Yeah, they are

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Speaker 2: often collected in the wild, they're not that widely cultivated.

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Speaker 2: There is also a specialized tool for hand harvesting them.

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Speaker 2: It's a handrake, a kind of like scoop bucket with

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Speaker 2: a handle on top and this large comb along the

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Speaker 2: underside with a rounded prongs sticking out on one end.

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Speaker 2: So it helps like separate the berries and lift them

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Speaker 2: off the stems without having to pluck each tiny fruit,

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Speaker 2: which sounds very tedious, so huzzah, good for a handbrake.

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Speaker 2: The berries can be and in fact are pressed for juice,

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Speaker 2: which can be added to drinks like lemonade or made

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Speaker 2: into wine or liqueurs. However, Lincoln berries combination of acidity

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Speaker 2: and having lots of pectin means that they're really useful

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Speaker 2: in cooking because they naturally thicken. Pectin is this fiber

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Speaker 2: that's found in the cell walls of some plants, and

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Speaker 2: it's pretty happy to like form up into a matrix

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Speaker 2: that can trap and hold onto water and this form

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Speaker 2: a gel from soft to pretty stiff, and a low

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Speaker 2: pH helps that process. So being acidic is cool. Yeah.

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Speaker 2: Lincoennberries are thus good for adding to other fruits if

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Speaker 2: you're making jams or jellies or compots. Because they are

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Speaker 2: sweet tart, lingenberries are often cooked into condiments for rich

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Speaker 2: savory dishes to bring that like punch of fruity brightness in.

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Speaker 2: In Nordic cultures, a lincoennberry jam or compote often accompanies sausages,

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Speaker 2: game meats, and potato dumplings. That's just one example. These

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Speaker 2: condiments are also good paired with dairy as an ice

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Speaker 2: creams or yogurt, or desserts like crepes or baked goods

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Speaker 2: or chocolates, or just like on top of a breakfast

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Speaker 2: porridge something like that. They might be used pretty much

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Speaker 2: on their own like as they are probably sweetened a

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Speaker 2: bit or paired with season like orange or lemon, zest

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Speaker 2: or juice, warm spices like black pepper, allspice, or ginger

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Speaker 2: herbs like rosemary, thyme or juniper, or like a head

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Speaker 2: of a gin or sherry, Yeah, sherry, which makes sense

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Speaker 2: given the herbs that I just listed. They can also

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Speaker 2: be pickled for a tangy rather than a sweet condiment,

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Speaker 2: and I have not had them in that preparation, and

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Speaker 2: I'm fascinated. You need to know about it, Okay anyway, yeah,

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Speaker 2: etymology note, there are a lot of different local names

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Speaker 2: for lingenberries, many of them in English kind of start

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Speaker 2: with the word cranberry and then differentiate them somehow, as

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Speaker 2: in a mountain cranberry or moss cranberry, as they often

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Speaker 2: grow on mountaintops or around mosses. But then there are

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Speaker 2: a whole series of other animal based names in English

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Speaker 2: for them, which I don't, I can't, I'm not sure.

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Speaker 2: So okay, you've got like foxberry, partridge berry, cawberry, wolfberry,

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Speaker 2: q whale berry, beaver berry, cougar berry. I don't know.

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Speaker 2: I guess you know those are Northern Ish animals.

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Speaker 1: I have to say, in researching this episode, this was

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Speaker 1: kind of a panic inducing moment. Oh no, because I like,

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Speaker 1: do I need to search the history of each one?

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Speaker 1: I didn't. I will be straightforward and say I did not.

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Speaker 1: I did do like a little dabbling, but that was

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Speaker 1: just too much, too much listeners.

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Speaker 2: Yeah, yeah, it is a lot. I feel like I

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Speaker 2: haven't found I feel like we haven't covered a plant

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Speaker 2: that has quite that many names in different local cultures

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Speaker 2: as this one. And that was and I was only

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Speaker 2: covering English. There are a a lot of other languages

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Speaker 2: in the world other than English, despite what many English

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Speaker 2: speakers seem to think. So yeah, yeah, also fun with etymology.

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Speaker 2: In parts of Sweden and Finland, you might refer to

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Speaker 2: your menstrual cycle with a word that literally means your

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Speaker 2: lingenberry week. You're like a week of lingolnberry.

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Speaker 1: I like that.

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Speaker 2: Yeah, yeah, it's.

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Speaker 1: Fun, all right. Well what about the nutrition.

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Speaker 2: Yes, we are extensibly a food show by themselves. Linonberries

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Speaker 2: are pretty good for you, not too sugary, and with

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Speaker 2: a good punch of fiber and a good spread of

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Speaker 2: micro nutrients, so they'll help fill you up, but do

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Speaker 2: keep you going. Pair with a protein and a fat

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Speaker 2: of course, once you add like a whole bunch of sugar.

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Speaker 2: That's a kind of different thing. But yeah, yeah, they

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Speaker 2: have long been used medicinally, including for preventing scurvy, which,

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Speaker 2: of all things, will definitely work. Other things probably need

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Speaker 2: a little bit more research before we can say definitively.

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Speaker 2: Some studies in mice have found that consuming unsweetened lingoennberry

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Speaker 2: products can have positive effects on kidney function. I didn't

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Speaker 2: look too deep into other studies that are being done.

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Speaker 2: Other studies are being done, but in general, you know

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Speaker 2: saber motto, our bodies are complicated. More research does need

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Speaker 2: to be done. Before ingesting a medicinal amount of anything.

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Speaker 2: You should consult a medical professional. And that's not us, no, no, no,

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Speaker 2: tis not. It is here for funzies, Yeah, funzies and

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Speaker 2: money and the love of the job.

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Speaker 1: Well, we do have some numbers for you.

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Speaker 2: We do, okay. In the wild, these berries are scattered

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Speaker 2: and a popular food for birds and mammals other than humans.

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Speaker 2: As of two thousand and three, only some ten to

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Speaker 2: forty percent of wild lingen berries were being harvested. Sweden

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Speaker 2: was the largest producer at that time, though because they

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Speaker 2: are harvested wild, the amounts harvested per year can vary

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Speaker 2: like a lot, like some two thousand tons in some years,

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Speaker 2: some twenty thousand tons in other years. Most harvested there

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Speaker 2: and in Finland, which is another major producer, is for

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Speaker 2: local consumption. However, at the time as much as ten

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Speaker 2: percent of the local food exports out of Finland were

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Speaker 2: lingenberry products, so yeah, still a major major product. Russia

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Speaker 2: rounded out the top three producers then, But yeah, lingenberries

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Speaker 2: are also found anywhere else that's cold and northern enough,

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Speaker 2: really like North America, Japan, Germany.

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Speaker 1: Again.

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Speaker 2: As of two thousand and three, Swedes we're consuming about

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Speaker 2: two pounds of lingenberries each every year, Fins about two

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Speaker 2: point six pounds. However, the cultivation and markets for the

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Speaker 2: fruit in other places a little bit further south we're

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Speaker 2: growing at the time.

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Speaker 1: Yes, yes, and there's quite a history, quite a history

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Speaker 1: behind these berries, which I'm very glad to learn that

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Speaker 1: they are actually berries.

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Speaker 2: I'm like nearly positive there was like one thing that

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Speaker 2: said that they were false berries. But I don't I

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Speaker 2: don't think. I think I understand botany, and I think

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Speaker 2: that they're berries.

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Speaker 1: Oh well, I'm gonna I'm gonna cling to their.

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Speaker 2: Okay, I love that them and bananas right there, same thing. Yeah, okay,

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Speaker 2: botanically speaking, mm hmm.

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Speaker 1: Well they've got quite a long history, is what I'm

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Speaker 1: trying to say.

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Speaker 2: They do, they do, they do, and we are going

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Speaker 2: to get into that history as soon as we get

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Speaker 2: back from a quick break for a word from our sponsors.

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Speaker 1: They were back. Thank you sponsorh yes, thank you. So

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Speaker 1: if you couldn't tell there is still some discussion happening

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Speaker 1: about Lingolnberry's. I read multiple dense research papers about the

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Speaker 1: genetic history of Lincoln Berry's. I got to the end,

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Speaker 1: and I can tell you they are old. That's essentially

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Speaker 1: what I left with. I think someone more well versed

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Speaker 1: in a lot of those graphs and a lot of

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Speaker 1: that terminology could give you a lot more so if

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Speaker 1: you want to find that, you can. But I will

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Speaker 1: say I'm not alone because the general consensus at the

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Speaker 1: end of these papers seemed to be that there are

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Speaker 1: still questions.

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Speaker 2: Yeah, yes, yes, that is absolutely the thing. And like

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Speaker 2: part of the issue from the brief things that I

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Speaker 2: was reading is that like different genetic duplication events happened

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Speaker 2: in some of their ancestors multiple times, so like everyone

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Speaker 2: is kind of like this is hard to track down.

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Speaker 1: Yeah, pretty much, but it is really fascinating. It's really

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Speaker 1: fascinating stuff. But yes, as you said, research is ongoing

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Speaker 1: into it. But yeah, I can say that they're very

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Speaker 1: old and that different varieties of Lingoennberry's originated where they

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Speaker 1: grow in the wild. Now, that seems to be the

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Speaker 1: general idea that they came away with from these research

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Speaker 1: papers that are read, so that would be parts of Europe,

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Speaker 1: Asia and North America that fit the climate that they

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Speaker 1: thrive in. Also, yes, there are a lot of varieties,

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Speaker 1: so that kind of makes it tricky.

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Speaker 2: Yeah. Yeah, in the past they were more separated, but

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Speaker 2: then I feel like more recent research has shown that

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Speaker 2: they shouldn't really be separated out that much. But the

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Speaker 2: plants are a little bit botanically different. So yeah, we.

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Speaker 1: Mysteries histories, yes, Botany's. Yeah, yes, we need another saying

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Speaker 1: for Botany's what rhymes with botany. We'll get back to

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Speaker 1: you on that lingolnberry they do. You have a long

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Speaker 1: history of being used by indigenous peoples in the areas

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Speaker 1: that it does grow naturally, and it was consumed a

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Speaker 1: host of boys. It was used as a relish, as

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Speaker 1: a juice in desserts, frozen, preserved in jams, or as

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Speaker 1: an accompaniment to meat some fish. These berries were likely

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Speaker 1: used medicinely as well, along with the leaves for a

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Speaker 1: range of issues. They also might have been used to

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Speaker 1: dye things or as a decoration or maybe something to

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Speaker 1: add to tobacco. Yes, a few sources I read suggested

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Speaker 1: that Lincoln berries were popular amongst Russian royals, though Catherine

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Speaker 1: the Great often gets the credit for being the first

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Speaker 1: to grow the plant just for the berries are, rather

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Speaker 1: ordering her staff to do it. Probably yeah, probably, yes.

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Speaker 1: Apparently she really liked them to go alongside meat dishes

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Speaker 1: in the summer, and so her subordinates collected lingenberry plants

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Speaker 1: around Saint Petersburg and transplanted them so that they would

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Speaker 1: grow in the royal summer gardens so that she could

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Speaker 1: have them. I did have a lot of trouble finding

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Speaker 1: definitive dates and sources for lingenberries, but it seems that

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Speaker 1: in areas where they grow naturally they were particularly popular

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Speaker 1: in jams and alongside meat. Perhaps one of the most

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Speaker 1: famous examples for many of us in the US would

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Speaker 1: be in places like Sweden, Yes, where the jam is

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Speaker 1: served Next to things like Swedish meatballs, amongst a lot

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Speaker 1: of other stuff. But for us in the US, I

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Speaker 1: think that's probably one we think of. A recipe for

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Speaker 1: lingennberry syrup goes back to an eighteen thirty seven Swedish

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Speaker 1: cookbook and a seventeen forty two document out of Sweden

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Speaker 1: references trading of Lincoln berries. Okay, and it does make

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Speaker 1: sense that the jam form took off there. It's an

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Speaker 1: easy way to preserve them. They are a bit tough

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Speaker 1: to eat without doing at least something to soften them up,

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Speaker 1: not to mention they're like tartan bitter, so adding the

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Speaker 1: sugar help. So jam. Another source I've found said that

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Speaker 1: cutting down trees and letting in sunlight into places that

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Speaker 1: had previously been shielded in Sweden and the early nineteen

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Speaker 1: hundreds allowed for prolific growth of lincolnberries. So you got

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Speaker 1: more lingoberries, you're making more jam.

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Speaker 2: Yeah, they do like sunlight from what I've read, So

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Speaker 2: there you go.

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Speaker 1: Yeah, and I guess this brings us to our very

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Speaker 1: brief ikia Swedish meatballs a side, okay, yeah, so yes,

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Speaker 1: if you don't know the huge multinational furniture plus other stuff,

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Speaker 1: Swedish corporation Ikia has a food court and it serves

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Speaker 1: things like Swedish meatballs with lingoennberry jam. They've been serving

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Speaker 1: food at their locations since the nineteen sixties is the

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Speaker 1: way to keep customers in their stores longer. But it

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Speaker 1: was in nineteen eighty five the Swedish meatballs were introduced

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Speaker 1: to their menu with this lingenberry jam. Okay, so apparently

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Speaker 1: in twenty eighteen there was a hubbub on social media

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Speaker 1: about the fact that Swedish meatballs served did Aikia weren't

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Speaker 1: actually traditionally Swedish, but everyone seemed to agree that the

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Speaker 1: lingenberry jam was traditionally Swedish.

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Speaker 2: Yeah, I think more traditionally there are other ground meat

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Speaker 2: like like spiced ground meat dishes that are not what

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Speaker 2: we think of when we think of Swedish meatballs, which

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Speaker 2: are this very specific ground meat in a gravy situation.

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Speaker 2: Yeah that there are other sausage esque like fresh sausage

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Speaker 2: esque dishes that lingoenberry jam would be it would go

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Speaker 2: along with.

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Speaker 1: But yeah, yeah, I would love to come back and

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Speaker 1: revisit this one day. I never really thought about how

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Speaker 1: interesting it is that they have a food Court. I

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Speaker 1: did visit their headquarters when I was in Sweden. No,

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Speaker 1: at the time, I was interning with the European Union.

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Speaker 1: I can't remember why I was there, but I remember

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Speaker 1: that the headquarters were very, very nice. Okay, there was food,

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Speaker 1: and there were drinks and there were massages.

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Speaker 2: Wow.

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Speaker 1: Okay, I did not get the massage they were available.

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Speaker 1: So if anybody's been or knows about that.

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Speaker 2: Food of ikea different episode, yeah, definitely, definitely.

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Speaker 1: So I have a couple of random varietal facts here,

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Speaker 1: so Kerala, I hope I'm pronouncing that right. The first

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Speaker 1: cultivated variety was chosen in Holland in nineteen sixty nine,

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Speaker 1: so that's how recent we're talking about when we're talking

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Speaker 1: about cultivating cultivated.

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Speaker 2: Yeah. Yeah, most of the varieties that I saw were

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Speaker 2: dating from the eighties, so right.

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Speaker 1: And soon after that, German breeders of Lincoln Berry's they

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Speaker 1: fall at suit and they arrived at a handful of varieties,

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Speaker 1: and one of them Ernst Sagan Earns. Sagan apparently was

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Speaker 1: named from by a man who was walking his dog

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Speaker 1: in Germany and he saw this variety with particularly big berries,

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Speaker 1: which I love. That every version I read of this

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Speaker 1: was like he was walking his dog. He was walking

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Speaker 1: his dog. And I'm not saying it's wrong, but so

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Speaker 1: many of these kind of historical stories, I'm like, uh.

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Speaker 2: I mean, it's a good time to look at plants.

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Speaker 1: Truth. Truth. I've tried. I've tried to get more. I've

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Speaker 1: tried to go back outdoors more. And I today I

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Speaker 1: was out and I saw so many people walking their

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Speaker 1: dogs and just looking at plants. I was like, so

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Speaker 1: this is possible, Yeah, fairly possible. I'm just saying I

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Speaker 1: really only found that there's nothing else I could do

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Speaker 1: to verify that back. Yes, And unfortunately that's how much

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Speaker 1: of this history section is. I couldn't really find much

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Speaker 1: to verify or get more than this, but I would

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Speaker 1: love to hear from listeners if you have any information recipes. Unfortunately,

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Speaker 1: my greatest source was like wow, wow, Yeah, a couple

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Speaker 1: of other things, but they were very They were much

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Speaker 1: more like in the how to grow them right right, right, Yeah.

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Speaker 2: I think that this is one of those you know,

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Speaker 2: locally grown products that right because it was it still

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Speaker 2: is harvested wild so much of the time. So much

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Speaker 2: of its culture depends on these remote, isolated peoples who

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Speaker 2: we don't necessarily have written histories from all the time, right,

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Speaker 2: But to reiterate, there are scientists who are doing a

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Speaker 2: lot of work to sequence genetically.

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Speaker 1: Lincolnberry's didn't really help me with the history, but it

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Speaker 1: was fascinating. So there's stuff being done. There's still stuff

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Speaker 1: being done, is what I'm saying.

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Speaker 2: Absolutely, And yeah, if you have, oh my goodness, if

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Speaker 2: you have anything to help us fill in any of

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Speaker 2: these blanks, we would love to hear from you.

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Speaker 1: Yes, oh my gosh. Yes. In the meantime, we do

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Speaker 1: have some listener mail all ready for you.

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Speaker 2: We do, and we're going to get into that as

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Speaker 2: soon as we get back from one more quick breakforward

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Speaker 2: from our sponsors.

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Speaker 3: And we're back. Thank you, sponsor, Yes, thank you, And

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Speaker 3: we're back with liststen like snow.

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Speaker 1: Yeah, your descriptions always inspire me. Lauren al I wrote,

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Speaker 1: apple butter is my favorite jam jelly preserve type. Topping

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Speaker 1: the variety in flavorings depending on the apples and spices used,

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Speaker 1: how chunky or smooth makes it so much fun. It

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Speaker 1: is one I'll just eat a spoonful of. As you mentioned,

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Speaker 1: it does work well on a cheese plate. Try it

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Speaker 1: on latkas instead of apple sauce. I would be interested

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Speaker 1: in trying some of that apple butter with the cimon

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Speaker 1: red hots to see what it does. More cheese, please,

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Speaker 1: I love gorgonzola as well as all of the blue

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Speaker 1: cheese is stinky. Cheese is wonderful. We'll make sure we

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Speaker 1: have all kinds of cheese platters at the feast. I

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Speaker 1: like using gorgonzola on top of chicken. Marinate a boneless,

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Speaker 1: skinless breast in balsamic, vinegar, salt, and herb de provence

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Speaker 1: for at least four hours. Grill the chicken over a

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Speaker 1: medium high heat, turning once. Cooking time will depend on thickness,

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Speaker 1: et cetera. When coming to the last two minutes of grilling,

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Speaker 1: place some thin slices or peas gorganzola on top, Drizzle

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Speaker 1: a touch of balsamic on top, and let it finish cooking.

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Speaker 1: I love how well the flavors mix. Flaming cocktails are interesting.

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Speaker 1: It can be fun, but I only ever order when

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Speaker 1: you can tell the bar is not being overworked so

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Speaker 1: they will have time. There was one I remembered from

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Speaker 1: the path that I can't find the name of, but

394
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Speaker 1: thought it was along the lines of Lampandina Lambandina. It

395
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Speaker 1: was a coffee of the core cocktail, served in a

396
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Speaker 1: Martini glass, thin layer of one fifty one port on

397
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Speaker 1: top light and then put out with a thin layer

398
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Speaker 1: of cold sweet cream. Again, only order flaming drinks from

399
00:25:40,359 --> 00:25:43,199
Speaker 1: the bar is slower, and I personally always ask the

400
00:25:43,200 --> 00:25:47,200
Speaker 1: bartender if they feel like making it. N that's a

401
00:25:47,240 --> 00:25:49,280
Speaker 1: good good advice, good advice.

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00:25:49,440 --> 00:25:52,320
Speaker 2: Yeah, yeah, be aware, be aware of what the bar

403
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Speaker 2: is up to when you're ordering complicated drinks that involve

404
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Speaker 2: setting fire to something.

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Speaker 1: Yeah that's yeah, that really made my brain freeze for

406
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Speaker 1: a second, because complicated drinks that involve setting fire to something,

407
00:26:08,440 --> 00:26:10,359
Speaker 1: we get up to a lot of stuff, we really do.

408
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Speaker 1: I also, I have I bought gorgonzola after our episode

409
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Speaker 1: on it. I have a lot of it, and tonight

410
00:26:23,359 --> 00:26:26,000
Speaker 1: I'm going to try to make like a pasta sauce

411
00:26:26,040 --> 00:26:29,520
Speaker 1: out of because I need to use it. It's more

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Speaker 1: gorgonzola than a single lady needs with a chast night.

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Speaker 1: I'm very excited about it, but I'm not sure how

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00:26:37,480 --> 00:26:39,600
Speaker 1: it's gonna melt because a lot of things I'm reading

415
00:26:39,600 --> 00:26:44,840
Speaker 1: are implying to me I need a lot more liquid. Okay,

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Speaker 1: but I'll report back. I'm very excited. I think it's

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Speaker 1: gonna taste great, but it's going to be an experiment. Yeah.

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Speaker 2: No, I love an experiment and yeah, those I think

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Speaker 2: I said earlier that, Yeah, like as a pasta sauce

420
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Speaker 2: was one of the most intriguing things to make. I've

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Speaker 2: definitely never done that, and that sounds so good.

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Speaker 1: Yeah, it does sound really good. I just I'm very

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Speaker 1: excited to do it, but I don't know quite how

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Speaker 1: it's going to turn out because most people use heavy cream, sure,

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Speaker 1: and I don't have any heavy cream. But I'm going

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Speaker 1: to make it work.

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Speaker 2: Yeah, you'll work it out, thank you.

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Speaker 1: I will, I will. And yes, uh, apple butter onlock

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00:27:32,160 --> 00:27:36,120
Speaker 1: because sounds pretty good, right right?

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00:27:37,119 --> 00:27:40,520
Speaker 2: Why have I never thought of that? Heck, I mean

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00:27:40,760 --> 00:27:47,159
Speaker 2: just fried potatoes in general. But yeah, it's some spiced

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00:27:47,200 --> 00:27:53,200
Speaker 2: apple so good. Huh Okay, Okay, Kelsey wrote, you barely

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00:27:53,200 --> 00:27:56,080
Speaker 2: mentioned Groundhog Day in the Apple butter episode, so here

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00:27:56,160 --> 00:27:59,920
Speaker 2: is an unasked for lunchbox comic themed around that holiday.

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00:28:00,359 --> 00:28:02,680
Speaker 2: It's not really a holiday, I guess, but special day

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00:28:02,760 --> 00:28:07,000
Speaker 2: where we collectively consider ground dwelling rodents is way too

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00:28:07,080 --> 00:28:11,119
Speaker 2: much of a mouthful, and and the comic, the little

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00:28:11,200 --> 00:28:15,280
Speaker 2: single panel comic is attached, and and it's this this

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00:28:15,400 --> 00:28:18,719
Speaker 2: groundhog who it looks like is really living its best life.

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00:28:18,760 --> 00:28:20,880
Speaker 2: Like it's it's it's got like it's got it's out

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00:28:20,920 --> 00:28:21,520
Speaker 2: like a park.

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00:28:21,640 --> 00:28:22,280
Speaker 1: It's got like.

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00:28:22,280 --> 00:28:25,880
Speaker 2: A blanket and like a book and some snacks and

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00:28:26,160 --> 00:28:28,840
Speaker 2: uh and you know, some like music playing and a

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00:28:28,920 --> 00:28:32,919
Speaker 2: hula hoop maybe to deal with later and uh. And

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00:28:32,960 --> 00:28:34,679
Speaker 2: there's a couple of mice and one of them is

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00:28:34,720 --> 00:28:38,040
Speaker 2: going like, WHOA, what a groundhog and the other is like,

448
00:28:38,080 --> 00:28:43,320
Speaker 2: no kidding, It is that groundhog's day.

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00:28:44,480 --> 00:28:47,440
Speaker 1: I feel like it's the rodent version of like man's brain.

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00:28:49,440 --> 00:28:51,800
Speaker 1: It's taking he's taking up a lot of space, he's

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00:28:51,840 --> 00:28:56,520
Speaker 1: hogging the ground, but he's having a wonderful time. He

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00:28:56,680 --> 00:28:57,520
Speaker 1: is his day.

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00:28:57,880 --> 00:29:01,959
Speaker 2: He is he is being a groundhog. That is very true.

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00:29:02,560 --> 00:29:07,480
Speaker 2: But earnestly it's his day man.

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00:29:07,920 --> 00:29:12,440
Speaker 1: And it looks slowly. Yeah, I like this vibe of

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00:29:12,600 --> 00:29:16,440
Speaker 1: you know, I'll read when I want, I'll nap what

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00:29:16,560 --> 00:29:18,680
Speaker 1: I want, I'll listen to this music. I got the

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00:29:18,680 --> 00:29:23,560
Speaker 1: snacks ready to go. It's a good life if you're

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00:29:23,600 --> 00:29:26,120
Speaker 1: only coming out like once a day to like look

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00:29:26,160 --> 00:29:28,760
Speaker 1: at the weather. Might as well.

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00:29:28,600 --> 00:29:30,840
Speaker 2: Once a year, Yeah yeah, yeah, might as well make

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00:29:30,880 --> 00:29:31,440
Speaker 2: the most of it.

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00:29:31,480 --> 00:29:39,440
Speaker 1: Come on, oh well, Thank you so much to both

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00:29:39,480 --> 00:29:41,640
Speaker 1: of those listeners for writing in. If you would like

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00:29:41,640 --> 00:29:44,640
Speaker 1: to try to us, you can Our email is hello

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00:29:44,720 --> 00:29:45,960
Speaker 1: at savorpod dot com.

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00:29:46,160 --> 00:29:48,240
Speaker 2: Oh, we're also on social media. You can find us

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00:29:48,280 --> 00:29:51,560
Speaker 2: on Twitter, Facebook, and Instagram at saber pod, and we

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00:29:51,600 --> 00:29:54,360
Speaker 2: do hope to hear from you. Savor is production of iHeartRadio.

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00:29:54,640 --> 00:29:56,640
Speaker 2: For more podcasts from my Heart Radio, you can visit

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00:29:56,680 --> 00:29:59,600
Speaker 2: the iHeartRadio app, Apple Podcasts, or wherever you listen to

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00:29:59,640 --> 00:30:02,520
Speaker 2: your favorite shows. Thanks as always to our super producers

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00:30:02,560 --> 00:30:05,160
Speaker 2: Dylan Fagan and Andrew Howard. Thanks to you for listening,

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00:30:05,200 --> 00:30:06,880
Speaker 2: and we hope that lots more good things are coming

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Speaker 2: your way