I'm Molly and I'm Matt and this is spilled milk. The show where we cooked something delicious

eat it all and I almost paused in the middle of the show opening intro thing but I kept

going. And this week we are talking about roasted vegetables. Wow what happened to your

mouth?

Well I thought I thought I had this feeling like like wow things are going so smoothly

with the opening. This isn't going to be like one of those weeks where we forget that

we've been doing the show for 17 years or whatever. But then things went horribly

awry and I didn't know how to respond.

Yeah okay well so today we're talking about roasted vegetables which is a topic suggested

by host Molly and host Matthew because we realized that we've never talked about roasted

vegetables as a category and it's something that I eat and cook multiple times a week.

Yeah me too. How are we going to keep this episode from being 200 minutes long?

I think we can do it.

Okay although wow I am looking at the agenda and it's a little out of control.

Okay so roasted vegetables. Let's go down memory lane. Did you roast as a child or were

roasted vegetables provided to you?

They were provided to me and it seems to me that roasted vegetables as a general concept

like and here when I say roasted vegetables I mean like the idea of roasted vegetables first

came to me as like a concept that involved like many vegetables at one time. I think when

my parents first started roasting vegetables it wasn't just like let's roast a tray of broccoli.

It was usually a mixture of bell pepper usually like strips of red bell pepper zucchini,

summer squash and sometimes egg plant and these things would all show up together.

...