Welcome back to their episode of food in session. Thank you so much for tuning't tell, or can tell, I guess, would be the right word. I can't talk. One, and two, we are doing this again with our Zoom audio this week. This one won't be up on the website, though, but you still get the audio and you get to be graced by our voices in

your ear trums. I don't think that's really a grace. It's more of a, thanks for putting up with us.

I mean, nothing better for your social quarantine. Nothing better for your social quarantine

than to hear our voices. Exactly. So I am here with Mindy Musselin, as you just heard. This is our resident

cinnamon expert. If you saw us on her post on Instagram, she got about, what, five or six

tubs of cinnamon last week? I'm stocked. Yes. So I did a little taste test this weekend.

Only you. What I learned was that one of the cinnamon that I thought was like a different

variety is actually just regular cinnamon, but they label it different.

So I was basically testing cinnamon versus cinnamon.

And they were both.

So they just try to make it more exotic.

Yeah, exactly.

But they were both really good.

Losers. Yeah. So you're fully stocked on cinnamon until

approximately 2027, so that's a plus. Considering a grocery store trips are you and far between right now.

I know. I can't remember the last time I went. And, you know, I love going to the grocery store,

so I do miss it but yeah I've got the

Vietnamese cinnamon to still try and another one that is a truly exotic variety so I'll let you

guys know how those go was it did you actually like try it plain or did you try it on something

I tried it in my oatmeal course and then I made monkey bread this weekend monkey bread

that's all my favorites that's like reminds me a seventh grade home egg. They're so good. If you guys have never had monkey bread, it is one of those good throwback recipes. And you could just, like, Hillsbury recipe, but I just use a bit less sugar and butter because they call for a lot. And you can still make it without as much but it's so good basically biscuits rolled in sugar

and cinnamon and then you clump them together you chop up the biscuit dough yeah you maybe like quarter it

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