I'm Matthew and I'm Molly and this is Spilledmouth the show where we cook something delicious

eat it all and you can't have any today we are talking about Greek salad and we've we've just

had a bit of a Greek salad adventure which is really overselling it because we just made Greek

salad and ate it.

Yeah.

And Matthew, so, you know, like I had had it before and I know that I like all the things in it,

except I'm on the fence on onions and we'll get there.

But Matthew really had his expectations exceeded.

I did because, like, there are some things in it that I'm kind of iffy about, uh I did the shopping I did the I did the assembling and did you do the locomotion I did the locomotion I did the hokey pokey actually did you

really yeah I put my I put my head into the solid bowl I took my head out okay did you put your

hands in you took your hands out I mean yes actually not Not any of the other things from the hokey pokey.

Oh, okay. Okay. But yes, but now my head is covered with olive oil.

You look like you've been using serums.

Yeah, I've been using a lot of serums.

Okay. Anyway, all right. So, Memory Lane.

Okay, I think that was the first time I've ever had this.

Oh.

Back in the early 2000s, I started my own food writing website called Mampsters Grub Shack.

Do you remember this?

I do. I sure do.

And I, like, would publish, like, my food writing and the food writing of my friends.

This was before blogs.

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