Hello, Matthew here again. And we've got a live show coming up on April 19th at 730 at

Town Hall, Seattle, as you know, and we need your help. The topic of that show is Sack Lunch.

And if you have a story related to Sack Lunch, we would like to hear about it.

We're looking for non-depressing stories, so if someone died in your story, maybe save that one for the

confessional.

If you've got a entertaining story, maybe something

that went wrong with a sack lunch, maybe something weird you used to have in your

sack lunch as a kid, send it to contact at spilled milk podcast.com and you can do that whether or not Contact at Spilled Milk Podcast.

And you can do that whether or not

you're gonna be at the show,

but if you are gonna be at the show, let us know.

Thanks, now on with the show.

I'm Molly, and I'm Matthew and this is spilled milk the show where we cook something

delicious I forget our tagline and you can't have any and today we're talking about shallots and my mouth is literally on fire.

I am so my mouth is so on fire my lips feel kind of like they're fizzing.

I want to keep misusing the word literally throughout this episode to see if we can get people to write in to correct us.

Yeah, that used to be that literally used to be a problem I had

like correcting people for it or saying it yourself. Oh yeah definitely. Oh yeah.

Oh yeah. All right so this this episode on Shallots was suggested by listener

Casey. Thank you listener Casey with a capital L. Let's do you have any shallot memory lane maybe of the time you were in that place.

So my, you know, I feel like shallots are kind of an esoteric thing for most American, like in the

realm of American cooking, shallots are kind of like a fussy fiddly thing.

...