Hello everyone. Welcome back to another episode with the crime and coffee couple. My name's

Allison. And my name's Mike. Hi, Mike. Hey, babe. How are you? I'm pretty good. How are you?

Oh, man, really good. Got that nice smell of soup cooking all day long here in the Pernicki House.

It's soup Sunday. That's right. It's right. We're making enough,

you always like to make a nice big meal on Sundays so that it'll last us maybe a couple days.

I think two weeks ago or last week, we made like a Chicago beef recipe and I think we put

enough beef in there to feed about 18 people. Yeah, sometimes we overdo it. I normally gear to serve us for Sunday and Monday.

Monday tends to be hectic.

You know, who wants to deal with a Monday?

So this way I know at least I have dinner ready.

Yeah, what are you making today?

Matsabal soup.

And before we came on, you're like, I don't want to like pretend like I'm Jewish or something. And I'm like, I think people that are Jewish will be okay with you making matzabal soup. I feel like in my soul,

like I love Jewish cooking. You've said that about Jewish cooking and Italian cooking and pretty

much any kind of cooking. You're just like, I feel like I'm, you know, maybe a little Asian, maybe you've never said Asian. Well, no, I say in another life I was English. Like,

I grew up in London. Yeah, yeah, you definitely said that. So it's, it's kind of, you're, you're, you're, you know,

origins of what I do, cooking your coming, which is nice, right? Like, I'm a little Lithuanian, and if somebody

was making a Lithuanian dish, I wouldn't be like, what are you doing? Like, you're not Lithuanian. You shouldn't make that. Yeah, you wouldn't be offended. Sepulinae, you shouldn't be making those.

But it's a good recipe. I, we could share it. The only thing is I would cut the salt in the

matzo balls in half because I did half. And to me, it's perfectly salty. And I am definitely somebody who likes things season properly.

Oh, yeah.

But I mean, I triple the matzabal mixture also.

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