Spilled Milk
Beware the Crumbling! No we will not discuss grunts, slumps or buckles today, but we will discuss discrete nubs, butter rubbing and Def Leppard. Note: This episode will also serve as our audition reel for America's Got Talent. EXPLICIT. www.spilledmilkpodcast.com



Direct download: sm286_crispsandcrumbles.mp3
Category:Episode -- posted at: 7:00am PDT

Technical difficulties notwithstanding, we wish you all a Happy Mount St. Helens Day! To celebrate, we take a field trip to that Narnia of restaurants, Buffalo Wild Wings aka B Dub Dub. McKayla and Buff Ranch lead us to consume drumettes, party wings and more snappy tendons than we are comfortable with. All in all, a GREAT choice! EXPLICIT. www.spilledmilkpodcast.com


Direct download: sm285_chickenwings.mp3
Category:Episode -- posted at: 7:00am PDT

We're hot for the summer and devouring way more Dinner Rolls than the suggested serving size. We wonder what to pair with butt rolls, what the movie Cider House Rules is about and where pneumatic tubes went. Butterflake and Shutterfly out! EXPLICIT. www.spilledmilkpodcast.com




Parker Rolls 

Direct download: sm284_dinnerrolls.mp3
Category:Episode -- posted at: 7:00am PDT

Today we learn about all the forms Vanilla can take; paste, sugar, salt and wood pulp. We also learn about base notes and top notes, smelling as sad as you feel and the various ailments of Richard Scarry characters. EXPLICIT. www.spilledmilkpodcast.com



Direct download: sm283_vanillaextract.mp3
Category:Episode -- posted at: 7:00am PDT

Welcome to the Exceptional Food and Comedy Experience for Your Ears. Today we work through mispronunciations, automatans and duo dental emergencies to bring you our thoughts on Arugula. Or rucola. Or is it rocket? Whatever, just put it on a pizza. EXPLICIT. www.spilledmilkpodcast.com


Direct download: sm282_arugula.mp3
Category:Episode -- posted at: 7:00am PDT

Grab your hammers because today we are talking Toffee. Molly encounters her first Heath bar, which (spoiler alert) does not go well. We also learn a few things about soft cracks, snaps and surfing geese. EXPLICIT. www.spilledmilkpodcast.com


Chill wildlife Instagram 


Molly's Christmas Toffee 


Matzo Toffee 


Cary's of Oregon 


Direct download: sm281_toffee.mp3
Category:Episode -- posted at: 7:00am PDT

Today we get real about food, within or without you. Playing sausage roulette leads to fennel surprises, thoughts on what makes us human and our best horror movie voices. Beware the evil onion! EXPLICIT. www.spilledmilkpodcast.com



PDX show 

Molly's Sausage

Roasted Sausages with Red Grapes

Direct download: sm280_sausage.mp3
Category:Episode -- posted at: 7:00am PDT

Well, these aren't the worst things we've ever eaten. Today, we nuke some doughy, toasty "sandwiches" filled with lava, giving Molly yet another brand new life experience. Sing it with us: HOT POCKETS! EXPLICIT. www.spilledmilkpodcast.com


Direct download: sm279_hotpockets.mp3
Category:Episode -- posted at: 7:00am PDT

Bear with our vocal fry and upspeak as we discuss the king of casseroles, Enchiladas. We talk impregnating tortillas, our spin-off show "Cool Hunters" and the return of the dreaded bologna rollups. EXPLICIT. www.spilledmilkpodcast.com



Book Larder Independent Bookstore Day


Rick Bayless' Green Enchiladas


Red Enchiladas



Serves 4
Time: 2 hours
Special equipment: 4 rimmed soup plates (you could make this as a casserole by stacking the tortillas in a large baking dish, but you’d miss out on crunchy cheese, which would be a tragedy)

The beans and green chile sauce (recipe follows) may be made in advance. Assemble and broil the enchiladas just before serving.

Makes about 4 cups

Adapted from MEXICAN EVERYDAY by Rick Bayless with Deann Groen Bayless. Copyright (C) 2005 by Rick Bayless and Deann Groen Bayless. Used by permission of W. W. Norton & Company, Inc.

This is more beans than you’ll need for the enchiladas; serve some on the side or save them for lunch. Pureed with a stick blender or food processor, these make fabulous bean dip.

4 slices bacon, diced
2 cloves garlic, minced
Half a 15-ounce can diced tomatoes, not drained (preferably Muir Glen Fire-Roasted)
2 (15-ounce) cans pinto beans, not drained
1 tablespoon minced canned pickled jalapeños, optional
2 tablespoons minced cilantro

  1. In a large saucepan, cook the bacon over medium heat until crisp. Add the garlic and cook 30 seconds, stirring. Add the tomatoes and cook, stirring regularly, 4 minutes. Add the beans, bring to a simmer, and simmer uncovered 15 minutes over medium-low heat.

  2. Add the jalapeños (if using) and cilantro. Taste for salt. Beans should be a little soupy.

Makes about 4 cups
Special equipment: Blender or food processor

Anaheim chiles vary in heat. This sauce usually comes out fairly mild, but sometimes it’s more like medium-hot. For the guaranteed nonspicy variation, see the note below.

1-1/2 pounds fresh Anaheim chiles
12 ounces tomatillos, husked and rinsed
3 cups low-sodium chicken broth
1 teaspoon dried Mexican oregano
1 clove garlic, minced
1/4 teaspoon salt
Ground black pepper to taste
2 tablespoons cornstarch, dissolved in 2 tablespoons water

  1. Roast the chiles on a grill or under a broiler until well-blackened. When cool, peel the chilies and slit them open to remove the core and seeds. Mince and set aside.

  2. Meanwhile, bring a pot of water to the boil and add the tomatillos. Boil 5 minutes, stirring once or twice. Drain and puree in a blender or food processor.

  3. Put the tomatillo puree in the empty saucepan with the chicken broth, Anaheims, oregano, garlic, salt and pepper. Bring to a boil, reduce heat and simmer uncovered 10 minutes.

  4. Add the cornstarch, stir and return to a simmer. Simmer an additional 5 to 10 minutes, until sauce is thickened and reduced to about 4 cups. Keep warm over lowest heat if you’re making the enchiladas now.


Because these enchiladas are broiled, not baked, it’s vital to have the beans, sauce, and bowls hot when you assemble them. You’ll need four soup plates with rims. Unless you have a large oven, you’ll probably need to broil two plates at a time; don’t worry, the enchiladas will stay hot. I’ve made these as cheese enchiladas by simply omitting the chicken, and they were still great.

1/4 cup corn oil, lard or vegetable oil
12 corn tortillas
2 cups shredded cooked chicken (rotisserie chicken works great)
2 cups cowboy beans, hot
4 cups green chile sauce, hot
1 pound shredded monterey jack cheese

4 broiler-proof ceramic soup plates with rims

  1. Place an oven rack about 6 inches from the broiler element and preheat to 200 degrees. Place the bowls in the oven to warm them.

  2. Heat the oil in a small skillet over medium-high. Working one at a time, fry each tortilla for 20 to 30 seconds on each side, until they’re just beginning to brown and stiffen. Hold each tortilla over the oil with tongs to drain, and place it on a paper towel-lined baking sheet.

  3. Remove the bowls from the oven and set the oven to broil. Ladle ½ cup cowboy beans into each bowl. Top each with a tortilla, followed by ¼ cup chicken and a generous 1/4 cup green chile sauce. Scatter with a thin layer of cheese (about 2 tablespoons). Make another layer of tortilla, chicken, sauce and cheese. Finish with a final tortilla, sauce and a thick carpet of cheese (about ¾ cup) extending onto the rim of the bowl.

  4. Broil 3 to 5 minutes, or until cheese is well-browned and bubbling. Serve immediately.

Direct download: sm278_enchiladas.mp3
Category:Episode -- posted at: 7:00am PDT

Molly and Matthew are on public radio's The Splendid Table this week, talking about feeding kids, raising daughters, and why it doesn't matter if your kid hates carrots. Here's a teaser. For the full show, search for Splendid Table (it's the April 21 2007 episode) on your podcast app of choice, or listen (and read the transcript!) at SplendidTable.org.

The Splendid Table

Direct download: Splendid_Table_promo-4-21-17.mp3
Category:Episode -- posted at: 11:42am PDT