Speaker 1: The Christian O'Connell Show podcast. My fifteen year old daughter
Speaker 1: went back to school yesterday. If your kids went back
Speaker 1: to school yesterday, you're lucky people. She came home yesterday
Speaker 1: and I haven't seen that happy in a very very
Speaker 1: long time. It literally altered her dna. She said. When
Speaker 1: they all had to go in and had to go
Speaker 1: in a bit earlier, I was trying to settle everyone down.
Speaker 1: She's never seen so she's almost sixteen, so you know,
Speaker 1: she's been in schools both sides of the world, so
Speaker 1: she's you know, she's got a good take on what
Speaker 1: it's like at school. She said, she has never seen
Speaker 1: such scenes yesterday, as they said the noise was like
Speaker 1: a carnival, as kids actually were running, running, skipping, cartwheeling
Speaker 1: into school. And I said, so it was like at
Speaker 1: the start of a new school, Yes, she went, No,
Speaker 1: kids are happy to start new school. You' worried about
Speaker 1: your new classmates and your home teacher and all of that.
Speaker 1: She said, no, no, no, the noise, the hub ub
Speaker 1: you know, and she said it was incredible. The teachers
Speaker 1: obviously just weren't ready for She said the teachers were
Speaker 1: all like staying too next to each other stop.
Speaker 2: Teachers are out numbered really when you think about it.
Speaker 1: But yeah, so perhaps you'll have this very very soon
Speaker 1: when the soon.
Speaker 2: Enough Christian not soon enough? Yeah, that would have only
Speaker 2: been half the school, right, yeah, causing that much chaos,
Speaker 2: and then the other half goes back in a couple
Speaker 2: of weeks.
Speaker 1: Yes, teachers having sleepless nights already, you know just the
Speaker 1: field what happens when they're all back? So yeah, Now
Speaker 1: Jack has a question for us today.
Speaker 2: Before I ask it, let me ask you first. What
Speaker 2: did you have for dinner last night?
Speaker 1: What did you have? Pats? Oh, we had, Mike shall
Speaker 1: mean last night, very nice. Lots of cabbage. Oh no,
Speaker 1: thank you.
Speaker 2: It's the selling ingredient.
Speaker 1: Ye are you making school dinners for the local school
Speaker 1: or something. Why would you put cabbage in chowmain? I
Speaker 1: mean you have a little bit in there, but lots
Speaker 1: of it.
Speaker 2: Yeah.
Speaker 1: No, I put about half a cabbage in last night
Speaker 1: and it was Honestly, it was the sweetest cabbage I
Speaker 1: reckon I've ever eating.
Speaker 2: It was delicious. Doesn't have any of nice sweet note
Speaker 2: you're talking about a cabbage like its mouth water. It's
Speaker 2: always just stock filler.
Speaker 1: Do you have like an asp out there. You know
Speaker 1: you're buying into a cabbage while you're watching The Golden Girls,
Speaker 1: like it's a Granny Smiths or something. Cabbage for dessert, Please, Mummy,
Speaker 1: more cabbage, This delicious sweet cabbage. Already loves it.
Speaker 2: It's one of our favorite dishes I make.
Speaker 1: Well, I can't judge. Yesterday it was one of those
Speaker 1: Oh no, I haven't done the grocery shopping yet. That's today.
Speaker 1: It was what's in a cupboard? You know that patsy
Speaker 1: where you've got to try and rummage around it. So
Speaker 1: this is what I managed to put together. Baked potatoes, tuna,
Speaker 1: mayonnaise and melted cheese. So I just about got away
Speaker 1: with it. There's something quite wholesome about a baked potato.
Speaker 1: It's all looking fine, Yes, there's a couple of baked potatoes,
Speaker 1: but there's something quite earthing and wholesome about a good
Speaker 1: old baked potato. You have loads of proper butter in
Speaker 1: there as well, that melts into it. First of all,
Speaker 1: with that little lattice kind of crisscross you have to do.
Speaker 1: The butter goes right into the core of the baked potato.
Speaker 2: I'll speak as passionately as you just did about the
Speaker 2: tuna and baked potato. About the meal I had last night?
Speaker 2: Did you have bacon and egg and cheese roll on
Speaker 2: a fresh breosh bun that Bianca picked up from the market.
Speaker 2: I love a breakfast for dinner. It's all of a sudden,
Speaker 2: you just get this giddy feeling like we're all the
Speaker 2: rules are out the window, and we're allowed to have
Speaker 2: a breakfast food for dinner. And last night it was
Speaker 2: eggs for me. But we'll sometimes do a pancake for dinner.
Speaker 2: And if Bianc is out, she won't have this as
Speaker 2: a dinner. But if Biank is out and I'm home alone,
Speaker 2: I'll do a cereal for dinner.
Speaker 1: Okay, right, okay, a couple of things here. Everything's moving
Speaker 1: very quickly at the moment, so I just need to
Speaker 1: throw it all down. The egg and bacon breosh role winner. Yeah,
Speaker 1: I mean that's so. That's the dinner of a king,
Speaker 1: all right, that's the Minchael Jordan of dinners. There. Everyone
Speaker 1: is a winner when you're having that amazing what's the
Speaker 1: next one? You spoke of?
Speaker 2: Pancakes?
Speaker 1: No?
Speaker 2: Yeah, okay. Biank is not a big fan of pancakes
Speaker 2: at night. But because I grew up with pancakes as
Speaker 2: a dinner, it was allowed in Now.
Speaker 1: At the Wonka factory. Were you raised by mister Walker
Speaker 1: who grew up with pancakes for dinner.
Speaker 2: I'm not talking about a pancake parla savory pancakes. I'm
Speaker 2: talking about your rus sugar.
Speaker 1: Oh yeah, oh wow. But don't you find that for
Speaker 1: someone who's got like a tiny tum tum like a
Speaker 1: bird tummy. They're quite heavy thing. You know, one or
Speaker 1: two pancakes, you fut up? I'll only have one, right, okay?
Speaker 1: And then you mention about cereal.
Speaker 2: Cereal is when Biank is away and I'm home alone
Speaker 2: looking after myself.
Speaker 1: What you'd have a bottle like Coca Pops a half
Speaker 1: seven the evening putri grain. Now it feels like a
Speaker 1: Richard Curtis movie, right, that Bridget Jones when she's been dumped,
Speaker 1: she's having ice cream. She's having cereal in the evening.
Speaker 1: You know, those big oversized socks on, and your baggies on,
Speaker 1: and a jumper that used to be his that still
Speaker 1: smells of him. It feels it. Actually, it tastes.
Speaker 2: Cereal tastes better at night. There's something about it.
Speaker 1: That yeah you know what you mean. Yeah it does so, Yeah,
Speaker 1: it's a strange thing, but the reverse doesn't work.
Speaker 2: No, there's no place.
Speaker 1: Cabbage in the morning, to be honest, that you can
Speaker 1: have cabbage any part of the twenty four hour clock
Speaker 1: Christian O'Connor show podcast Cabbage. I've actually just quickly chucked
Speaker 1: into Google cabbage facts to see if there's any eight
Speaker 1: awesome facts about cabbage. I reckon you could chuck anything
Speaker 1: into Google like fun facts about and someone who knew
Speaker 1: there were eight or not just eight facts about cabbage,
Speaker 1: but eight awesome facts about cabbage. One ancient roots. Patsy's
Speaker 1: a cabbage fan. By the way, we've just established this
Speaker 1: when we were talking about if you've just chuned in,
Speaker 1: by the way, you missed the gripping link. Earlier we
Speaker 1: were talking about, well we had from dinner last night. Yeah,
Speaker 1: we're still going strong off for two years cabbage. You
Speaker 1: see why they got me out here. Fun facts about cabbage.
Speaker 1: Cabbage has been cultivated for longer than any other vegetable
Speaker 1: on record, to be precise, more than six thousand years.
Speaker 1: It's originated in we go back to China, like tea
Speaker 1: last week and shen Jong it was the emperor was
Speaker 1: sense province sometime around four hundred BC. It is also
Speaker 1: a very powerful elixia for baldness. I guess it's also
Speaker 1: a cheap wig. It's also a lovely snack. It's a
Speaker 1: healthy snack at thirty three calories per cap.
Speaker 2: And that's not an awesome fact.
Speaker 1: It's not an awesome fact. And it's certainly not an
Speaker 1: awesome snack. No one is at eleven o'clock when they go, oh,
Speaker 1: snack time over and what have you all got today?
Speaker 1: And you suddenly get half a cabbage out of Oh,
Speaker 1: I shouldn't like a moment on the lips lifetime we have.
Speaker 1: I think we've got some cabbage callers on the line now,
Speaker 1: coming to Patsy's defense, Jeffrey, good morning, Good morning cabbage.
Speaker 2: Yes, I love my cabbage on more for Patsy.
Speaker 1: Mate, really, So what you have at regularly or often?
Speaker 3: I have a for lunch, mate, I'm having a for
Speaker 3: lunch today at work, mate, I have it with cabbage,
Speaker 3: rise and mate and live drops on bob.
Speaker 1: Mate. That's quite a nice So that's a nice big
Speaker 1: lunch you got there, I mean mine the chops and
Speaker 1: the rice sound lovely minus the old monkey, old boy?
Speaker 1: Is it boiled cabbage? Yes, it's the worst form of
Speaker 1: it when it's all sweaty. Isn't it like an armpit?
Speaker 3: You can also have it with tuna corn in a roll.
Speaker 1: It's beautiful. I couldn't think of anything worse than tuna
Speaker 1: added with cabbage. That's unbelievable. Jeffrey, thank you very much.
Speaker 1: And cool is a good d Thank you mane uh Jane, good.
Speaker 3: Morning, Good morning, Christian.
Speaker 1: Hell are you? I'm good? Cabbage?
Speaker 3: I adore really yeah, and I'll tell you why the
Speaker 3: recipe thirty seconds, I promise. Okay, I'm a food teacher.
Speaker 3: I've been cooking cabbage for over thirty five years, honey,
Speaker 3: and I just can't get enough.
Speaker 1: Honey. It's almost like I get the fingers being japped
Speaker 1: into my chest. Right now, honey, this is a cabbage
Speaker 1: thrown out the floor is yours. You've got thirty seconds
Speaker 1: off you go.
Speaker 3: Okay, okay, So you swinge your cabbage. You pop it
Speaker 3: into a five PM, a little bit of good quality
Speaker 3: unsalted butter, a bit of olive oil, crash garlic, and
Speaker 3: you just saut it like you would onions, you know,
Speaker 3: and then you chuck in farm your dice, bacon, give
Speaker 3: it a bit of a toss room, a bit of
Speaker 3: cracked pepper, and off you go and serve that with
Speaker 3: a nice piece of roast lam. Do you like mussels sprout?
Speaker 1: I do when they're shredded and they've got something else
Speaker 1: that entirely removes the taste of brussels sprout.
Speaker 3: I roast them, or do them the same as I've
Speaker 3: just done the cabbage.
Speaker 1: Yeah, roasted, beautiful everything else, Yeah, all the other bits.
Speaker 1: Take out the case, specially to get with the cabbage,
Speaker 1: to give it back to the grosser.
Speaker 3: I haven't convinced you, cos is beautiful.
Speaker 1: Costal is really nice. But cabbage is revolting.
Speaker 3: But that is cold cabbage.
Speaker 2: But again it's it's you're putting so much in there, cabbage, yes, hidden, Yeah.
Speaker 1: Well I know that.
Speaker 3: Passy and I are right to have a good day.
Speaker 1: I said, good days. You win nothing chinie.
Speaker 3: So much.
Speaker 1: Guys, all right, Jane, see later, have a good day.
Speaker 3: Good bye you too, Thank you.
Speaker 1: What did you fall out with? The listeners? Almost two
Speaker 1: years in the show about cabbage, Christian i'connell the Christian
Speaker 1: O'Connell Show,