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Speaker 1: The Christian O'Connell Show podcast. My fifteen year old daughter

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Speaker 1: went back to school yesterday. If your kids went back

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Speaker 1: to school yesterday, you're lucky people. She came home yesterday

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Speaker 1: and I haven't seen that happy in a very very

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Speaker 1: long time. It literally altered her dna. She said. When

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Speaker 1: they all had to go in and had to go

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Speaker 1: in a bit earlier, I was trying to settle everyone down.

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Speaker 1: She's never seen so she's almost sixteen, so you know,

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Speaker 1: she's been in schools both sides of the world, so

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Speaker 1: she's you know, she's got a good take on what

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Speaker 1: it's like at school. She said, she has never seen

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Speaker 1: such scenes yesterday, as they said the noise was like

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Speaker 1: a carnival, as kids actually were running, running, skipping, cartwheeling

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Speaker 1: into school. And I said, so it was like at

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Speaker 1: the start of a new school, Yes, she went, No,

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Speaker 1: kids are happy to start new school. You' worried about

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Speaker 1: your new classmates and your home teacher and all of that.

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Speaker 1: She said, no, no, no, the noise, the hub ub

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Speaker 1: you know, and she said it was incredible. The teachers

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Speaker 1: obviously just weren't ready for She said the teachers were

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Speaker 1: all like staying too next to each other stop.

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Speaker 2: Teachers are out numbered really when you think about it.

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Speaker 1: But yeah, so perhaps you'll have this very very soon

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Speaker 1: when the soon.

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Speaker 2: Enough Christian not soon enough? Yeah, that would have only

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Speaker 2: been half the school, right, yeah, causing that much chaos,

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Speaker 2: and then the other half goes back in a couple

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Speaker 2: of weeks.

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Speaker 1: Yes, teachers having sleepless nights already, you know just the

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Speaker 1: field what happens when they're all back? So yeah, Now

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Speaker 1: Jack has a question for us today.

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Speaker 2: Before I ask it, let me ask you first. What

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Speaker 2: did you have for dinner last night?

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Speaker 1: What did you have? Pats? Oh, we had, Mike shall

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Speaker 1: mean last night, very nice. Lots of cabbage. Oh no,

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Speaker 1: thank you.

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Speaker 2: It's the selling ingredient.

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Speaker 1: Ye are you making school dinners for the local school

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Speaker 1: or something. Why would you put cabbage in chowmain? I

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Speaker 1: mean you have a little bit in there, but lots

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Speaker 1: of it.

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Speaker 2: Yeah.

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Speaker 1: No, I put about half a cabbage in last night

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Speaker 1: and it was Honestly, it was the sweetest cabbage I

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Speaker 1: reckon I've ever eating.

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Speaker 2: It was delicious. Doesn't have any of nice sweet note

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Speaker 2: you're talking about a cabbage like its mouth water. It's

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Speaker 2: always just stock filler.

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Speaker 1: Do you have like an asp out there. You know

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Speaker 1: you're buying into a cabbage while you're watching The Golden Girls,

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Speaker 1: like it's a Granny Smiths or something. Cabbage for dessert, Please, Mummy,

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Speaker 1: more cabbage, This delicious sweet cabbage. Already loves it.

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Speaker 2: It's one of our favorite dishes I make.

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Speaker 1: Well, I can't judge. Yesterday it was one of those

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Speaker 1: Oh no, I haven't done the grocery shopping yet. That's today.

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Speaker 1: It was what's in a cupboard? You know that patsy

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Speaker 1: where you've got to try and rummage around it. So

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Speaker 1: this is what I managed to put together. Baked potatoes, tuna,

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Speaker 1: mayonnaise and melted cheese. So I just about got away

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Speaker 1: with it. There's something quite wholesome about a baked potato.

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Speaker 1: It's all looking fine, Yes, there's a couple of baked potatoes,

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Speaker 1: but there's something quite earthing and wholesome about a good

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Speaker 1: old baked potato. You have loads of proper butter in

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Speaker 1: there as well, that melts into it. First of all,

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Speaker 1: with that little lattice kind of crisscross you have to do.

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Speaker 1: The butter goes right into the core of the baked potato.

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Speaker 2: I'll speak as passionately as you just did about the

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Speaker 2: tuna and baked potato. About the meal I had last night?

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Speaker 2: Did you have bacon and egg and cheese roll on

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Speaker 2: a fresh breosh bun that Bianca picked up from the market.

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Speaker 2: I love a breakfast for dinner. It's all of a sudden,

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Speaker 2: you just get this giddy feeling like we're all the

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Speaker 2: rules are out the window, and we're allowed to have

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Speaker 2: a breakfast food for dinner. And last night it was

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Speaker 2: eggs for me. But we'll sometimes do a pancake for dinner.

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Speaker 2: And if Bianc is out, she won't have this as

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Speaker 2: a dinner. But if Biank is out and I'm home alone,

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Speaker 2: I'll do a cereal for dinner.

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Speaker 1: Okay, right, okay, a couple of things here. Everything's moving

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Speaker 1: very quickly at the moment, so I just need to

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Speaker 1: throw it all down. The egg and bacon breosh role winner. Yeah,

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Speaker 1: I mean that's so. That's the dinner of a king,

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Speaker 1: all right, that's the Minchael Jordan of dinners. There. Everyone

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Speaker 1: is a winner when you're having that amazing what's the

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Speaker 1: next one? You spoke of?

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Speaker 2: Pancakes?

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Speaker 1: No?

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Speaker 2: Yeah, okay. Biank is not a big fan of pancakes

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Speaker 2: at night. But because I grew up with pancakes as

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Speaker 2: a dinner, it was allowed in Now.

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Speaker 1: At the Wonka factory. Were you raised by mister Walker

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Speaker 1: who grew up with pancakes for dinner.

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Speaker 2: I'm not talking about a pancake parla savory pancakes. I'm

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Speaker 2: talking about your rus sugar.

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Speaker 1: Oh yeah, oh wow. But don't you find that for

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Speaker 1: someone who's got like a tiny tum tum like a

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Speaker 1: bird tummy. They're quite heavy thing. You know, one or

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Speaker 1: two pancakes, you fut up? I'll only have one, right, okay?

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Speaker 1: And then you mention about cereal.

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Speaker 2: Cereal is when Biank is away and I'm home alone

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Speaker 2: looking after myself.

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Speaker 1: What you'd have a bottle like Coca Pops a half

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Speaker 1: seven the evening putri grain. Now it feels like a

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Speaker 1: Richard Curtis movie, right, that Bridget Jones when she's been dumped,

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Speaker 1: she's having ice cream. She's having cereal in the evening.

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Speaker 1: You know, those big oversized socks on, and your baggies on,

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Speaker 1: and a jumper that used to be his that still

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Speaker 1: smells of him. It feels it. Actually, it tastes.

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Speaker 2: Cereal tastes better at night. There's something about it.

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Speaker 1: That yeah you know what you mean. Yeah it does so, Yeah,

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Speaker 1: it's a strange thing, but the reverse doesn't work.

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Speaker 2: No, there's no place.

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Speaker 1: Cabbage in the morning, to be honest, that you can

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Speaker 1: have cabbage any part of the twenty four hour clock

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Speaker 1: Christian O'Connor show podcast Cabbage. I've actually just quickly chucked

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Speaker 1: into Google cabbage facts to see if there's any eight

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Speaker 1: awesome facts about cabbage. I reckon you could chuck anything

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Speaker 1: into Google like fun facts about and someone who knew

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Speaker 1: there were eight or not just eight facts about cabbage,

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Speaker 1: but eight awesome facts about cabbage. One ancient roots. Patsy's

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Speaker 1: a cabbage fan. By the way, we've just established this

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Speaker 1: when we were talking about if you've just chuned in,

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Speaker 1: by the way, you missed the gripping link. Earlier we

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Speaker 1: were talking about, well we had from dinner last night. Yeah,

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Speaker 1: we're still going strong off for two years cabbage. You

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Speaker 1: see why they got me out here. Fun facts about cabbage.

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Speaker 1: Cabbage has been cultivated for longer than any other vegetable

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Speaker 1: on record, to be precise, more than six thousand years.

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Speaker 1: It's originated in we go back to China, like tea

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Speaker 1: last week and shen Jong it was the emperor was

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Speaker 1: sense province sometime around four hundred BC. It is also

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Speaker 1: a very powerful elixia for baldness. I guess it's also

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Speaker 1: a cheap wig. It's also a lovely snack. It's a

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Speaker 1: healthy snack at thirty three calories per cap.

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Speaker 2: And that's not an awesome fact.

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Speaker 1: It's not an awesome fact. And it's certainly not an

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Speaker 1: awesome snack. No one is at eleven o'clock when they go, oh,

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Speaker 1: snack time over and what have you all got today?

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Speaker 1: And you suddenly get half a cabbage out of Oh,

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Speaker 1: I shouldn't like a moment on the lips lifetime we have.

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Speaker 1: I think we've got some cabbage callers on the line now,

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Speaker 1: coming to Patsy's defense, Jeffrey, good morning, Good morning cabbage.

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Speaker 2: Yes, I love my cabbage on more for Patsy.

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Speaker 1: Mate, really, So what you have at regularly or often?

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Speaker 3: I have a for lunch, mate, I'm having a for

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Speaker 3: lunch today at work, mate, I have it with cabbage,

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Speaker 3: rise and mate and live drops on bob.

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Speaker 1: Mate. That's quite a nice So that's a nice big

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Speaker 1: lunch you got there, I mean mine the chops and

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Speaker 1: the rice sound lovely minus the old monkey, old boy?

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Speaker 1: Is it boiled cabbage? Yes, it's the worst form of

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Speaker 1: it when it's all sweaty. Isn't it like an armpit?

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Speaker 3: You can also have it with tuna corn in a roll.

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Speaker 1: It's beautiful. I couldn't think of anything worse than tuna

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Speaker 1: added with cabbage. That's unbelievable. Jeffrey, thank you very much.

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Speaker 1: And cool is a good d Thank you mane uh Jane, good.

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Speaker 3: Morning, Good morning, Christian.

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Speaker 1: Hell are you? I'm good? Cabbage?

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Speaker 3: I adore really yeah, and I'll tell you why the

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Speaker 3: recipe thirty seconds, I promise. Okay, I'm a food teacher.

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Speaker 3: I've been cooking cabbage for over thirty five years, honey,

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Speaker 3: and I just can't get enough.

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Speaker 1: Honey. It's almost like I get the fingers being japped

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Speaker 1: into my chest. Right now, honey, this is a cabbage

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Speaker 1: thrown out the floor is yours. You've got thirty seconds

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Speaker 1: off you go.

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Speaker 3: Okay, okay, So you swinge your cabbage. You pop it

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Speaker 3: into a five PM, a little bit of good quality

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Speaker 3: unsalted butter, a bit of olive oil, crash garlic, and

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Speaker 3: you just saut it like you would onions, you know,

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Speaker 3: and then you chuck in farm your dice, bacon, give

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Speaker 3: it a bit of a toss room, a bit of

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Speaker 3: cracked pepper, and off you go and serve that with

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Speaker 3: a nice piece of roast lam. Do you like mussels sprout?

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Speaker 1: I do when they're shredded and they've got something else

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Speaker 1: that entirely removes the taste of brussels sprout.

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Speaker 3: I roast them, or do them the same as I've

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Speaker 3: just done the cabbage.

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Speaker 1: Yeah, roasted, beautiful everything else, Yeah, all the other bits.

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Speaker 1: Take out the case, specially to get with the cabbage,

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Speaker 1: to give it back to the grosser.

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Speaker 3: I haven't convinced you, cos is beautiful.

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Speaker 1: Costal is really nice. But cabbage is revolting.

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Speaker 3: But that is cold cabbage.

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Speaker 2: But again it's it's you're putting so much in there, cabbage, yes, hidden, Yeah.

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Speaker 1: Well I know that.

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Speaker 3: Passy and I are right to have a good day.

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Speaker 1: I said, good days. You win nothing chinie.

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Speaker 3: So much.

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Speaker 1: Guys, all right, Jane, see later, have a good day.

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Speaker 3: Good bye you too, Thank you.

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Speaker 1: What did you fall out with? The listeners? Almost two

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Speaker 1: years in the show about cabbage, Christian i'connell the Christian

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Speaker 1: O'Connell Show,