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

delicious or Matthew cooks something delicious this week I ate it all and now there's none left for you. And that thing that I made

that we just ate is Kish. Yeah it was a really like a top-notch Kish. I was

really proud of how this one turned out. Yeah, really good.

This is the third keych I've ever made and it's like the first one that I pretty much stand behind.

Yeah, it's really good.

Really good stuff.

Yeah, first I stood behind it and then I stood in front of it and then I put it in me.

Wow, gross.

Okay, so this episode was suggested by host Matthew.

Why did I suggest this?

Well, I'm not sure.

But I'm glad you did. Okay, well well good for me. Let's talk about our Kish memory length.

Okay so I I would say I've had Kish here and there I think of it as something that I neither

particularly love or dislike.

Like, you know, if it's good, it's good, but often it's like,

you know, been sitting around in a case and doesn't look very appealing,

but like a good homemade Kish is dynamite.

Oh yeah, oh yeah.

I think that I first encountered Kish,

maybe in like my grade school French class,

like, you know, when parents had to sign up to bring in some

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