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

delicious eat it all and you can't have any. And this week we are talking about pickled onions.

Yes, this show was suggested.

You sound so excited. This episode was suggested by listener Katie.

Thank you listener Katie. And before we get

started on pickled onions, I know Molly's really raring to go on this topic. First

all I have a Colrabi update. I promised I would update people so remember when we did the Colrabi episode I said I had not

eaten Colrabi in many many years but then we got a Colrabi in our CSA box and not just one

coal robi but one big coalrabi and one like little buddy

coal roby. Were they green or purple? Purple. Oh pretty and then what I did with

them was so so here's the the last part of the report and maybe there'll be a future

update when I got another Cole Robbie but I had made Taco Salad using the recipe

that we talked about on the Taco Salad episode where you make a like a spicy salanter lime

vinaigrette yes yes so good and so we had some of that vinaigrette left over from

the taco salad and I peeled the

colrabia cutting into batons and I tossed it with that dressing it was great.

Oh my god that sounds so good I just wrote taco salad down on a piece of paper in front of me because just all of this, the

coal-robby, the dressing, like I want it now.

Yeah, I mean you should make the taco salad too.

That was real tasty.

Yeah. Oh my gosh, I'm so glad to hear this about

Cole Robbie last week can I say another thing I love about Cole Robbie here please this is

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