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

delicious eat it all and you can't have any and today we're talking about

shelf stable breakfast papers.

When we first thought up this topic I was having a hard time figuring out what we

should call it and I don't think there's any more concise way to say it.

Yeah and actually we didn't think it up you know who did listener Angela that's who. Oh sorry

listener Angela. Yeah we never would have had this idea without you. That was mean.

So, yeah, I guess it's things sold near the Twinkies.

Yeah, things sold near the Twinkies and intended to be eaten for breakfast.

Right. See, I figure the thing I realized when I was shopping for this garbage is there are

kind of three levels of breakfast pastries.

There's like stuff made at a real bakery that's really perishable. There's stuff you

you find in the bakery department at the super.

I'm really gesturing a lot.

You are.

I really see this.

You know, I'm a professor of breakfast at the University of Denny's and

carry on. Yeah, let's just say my hammy is that your your creation? Yeah, my class is a real grand

slam. Oh God Matthew. There's the stuff you find in the bakery department

that's that's like lasts for like three days and is not as good as the

real bakery stuff but not terrible and then

there's the stuff you find in a box that lasts for years and we got the latter yeah

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