0:08

Hello, and welcome to Savor production of iHeartRadio.

0:11

I'm Annie Reese.

0:11

And I'm Moreen vogel Baum, and today we have an episode

0:14

for you about Lingenberry's.

0:16

Yes, which I love that

0:19

you responded to my claim.

0:22

I could have sworn we already had done this

0:25

with that, you searched it

0:27

and cling on? Was that

0:30

showed up? Because that helps me remember

0:32

how to spell it?

0:34

Oh? Yeah, yeah, ling on cling on? Yeah absolutely.

0:37

If you ever need to rhyme cling on with anything, you're

0:40

welcome. And yeah, yeah, that

0:42

was the only hit that I got in our meta spreadsheets.

0:45

So here

0:47

we are.

0:49

Was there any particular reason this was on your mind?

0:51

Lauren?

0:53

It had been languishing in our

0:55

ideas sheet for goodness knows

0:57

how long. Thanks, by the way, to listener,

1:00

I'm for the suggestion. I don't

1:02

know if you still listen,

1:05

but.

1:05

We appreciate you. Yes,

1:08

yes, we do. I

1:11

cannot say I've

1:13

ever had these.

1:15

Oh really, not even like

1:17

at Ikea.

1:19

No, I've

1:21

only been to Ikea once.

1:23

Really, how have you it.

1:29

With everything I have? Lauren,

1:31

that's no experience.

1:34

But during I

1:36

know, during National Novel Writing

1:39

Month, you know, RAMO in

1:41

Atlanta, they used to hold the opening

1:43

ceremony where you would go and write

1:46

at Ikea, and so

1:48

I had many ambitions to go

1:52

and they would have it at the food court

1:55

in which you might enjoy this berry.

1:57

Is it a berry? Oh no, I've

2:02

been burned before. You have? Oh

2:04

no, well where you could go and enjoy

2:06

it? And I never I've

2:09

never eaten the food court at Akia.

2:11

Okay, all right, well, yes, well,

2:15

yes, that is probably

2:18

the first time that I encountered it.

2:20

And then uh yeah, I

2:22

think a roommate got

2:24

me a jar of jam one

2:27

time when they were at Ikea and I was

2:29

not. I don't think I've ever opened that jar.

2:31

And that was a solid

2:34

ten plus years ago. So

2:36

wow, canned goods are

2:38

Canned goods are sturdy.

2:40

However sturdy,

2:44

Well, maybe you should seek it out

2:48

see if it is still good. You

2:53

can see your past episodes on cloudberries,

2:57

cranberries.

2:58

Have we done it on blueberries? I feel like we have,

3:01

I think, so yeah, yeah, I love

3:03

blueberries. So I'm pretty sure I think we

3:05

talked about blueberries for sALS. So here we are,

3:08

Yes, here we are. I guess

3:10

that brings us to our question. Sure,

3:14

linganberries, what

3:18

are they? Well? Linganberries

3:21

are a type of small, bright red fruit

3:23

that grow in cold, harsh climates.

3:26

Yes, they are botanically a berry. They're

3:29

a juicy sweet tart with an emphasis

3:31

on the tart and a little bit bitter. So they're often

3:33

sweetened and cooked down into like a compote

3:35

or jam or syrup, and then used to

3:38

bring a bright touch to everything from

3:40

sweet drinks and creamy desserts to savory

3:43

meats and other heavy dishes. They're

3:45

like, they're like cranberries, smaller,

3:48

rounder, even more northern cousin,

3:51

and they're like, they're like this tiny

3:54

bright flash in the deep

3:56

dark of winter woods.

4:00

Sounds intriguing, all

4:05

right.

4:06

Botanical name Vaccinium

4:08

vitis idae idae,

4:11

Sure, I don't know Latin. Yeah, linconberries

4:14

are in the heath or heather family. They

4:16

share that genus with a lot of other tasty

4:18

little buddies like cranberries, blueberries, billberries,

4:21

and huckleberries, and there

4:23

is argument about whether they all belong together

4:26

like that, and research into genetics and ancestry

4:28

is ongoing, but anyway, Yes,

4:31

lincoln berries grow on this kind of low shrubby

4:33

evergreen plant that spreads in clusters

4:36

based on underground rhizomes and shooting

4:38

roots. The plant will have above ground

4:40

glossy dark green leaves just over like

4:42

half an inch oval that's

4:45

like a centimeter or so. They'll tint

4:47

deep burgundy in the winter, when they're

4:49

less likely to need green chlorophyll because

4:52

there won't be much sun. Because they do

4:54

love these cold far north like

4:56

temperate tuboreal to even

4:59

tundra envirals with like kind

5:01

of permanently damp, chilly

5:03

sort of soils, they survive

5:06

best where snowfall blankets them and keeps

5:08

them warm over winter. The rhizomes

5:10

help store nutrients for use during

5:12

that time, and the leaves are like pretty

5:14

cute, so the plant is sometimes used as an

5:17

attractive ground cover. It

5:19

also blooms in the summer with clusters

5:22

of these small, pinkish bell shaped

5:24

flowers that remind me a little bit of like

5:26

pink snowdrops, and

5:28

in those flowers, if pollinated usually

5:30

by bees, will develop each

5:33

into a single small fruit.

5:36

Given a long enough spring in summer, some

5:38

types will bloom and bear fruit twice a

5:40

year. However, like many plants

5:42

with underground storage, they'll only start flowering

5:45

and fruiting during their second year of

5:47

life. They spend that first year building

5:49

up their resources in those rhizomes.

5:52

The fruit's thin skin is this bright crimson

5:55

red when they're ripe, and the flesh inside will

5:57

be kind of pinkish and sort of spongy

5:59

juicy, with a few tiny pockets. For

6:01

even tinier edible seeds. They

6:03

are quite tart, but will get sweeter the

6:06

longer that they're the longer that

6:08

they're left on the plant, or the colder

6:10

that it gets. They're also a little bit puckery

6:12

tannic. Yeah,

6:14

they are often collected in the wild, they're

6:17

not that widely cultivated. There

6:20

is also a specialized tool for hand harvesting

6:22

them. It's a handrake, a kind of

6:24

like scoop bucket with a handle on

6:26

top and this large comb along the underside

6:29

with a rounded prongs sticking out on

6:31

one end. So it helps like separate the berries

6:33

and lift them off the stems without having to pluck

6:36

each tiny fruit, which sounds very tedious,

6:38

so huzzah, good for a handbrake.

6:42

The berries can be and in fact are

6:44

pressed for juice, which can be added to

6:47

drinks like lemonade or made into wine

6:49

or liqueurs. However,

6:52

Lincoln berries combination of acidity

6:55

and having lots of pectin means

6:57

that they're really useful in cooking because they naturally

7:00

thicken. Pectin is this fiber

7:02

that's found in the cell walls of some plants,

7:05

and it's pretty happy to like form up into

7:07

a matrix that can trap and hold onto water

7:10

and this form a gel from soft

7:12

to pretty stiff, and a low

7:14

pH helps that process. So being acidic

7:17

is cool. Yeah. Lincoennberries

7:19

are thus good for adding to other fruits

7:21

if you're making jams or jellies or compots.

7:25

Because they are sweet tart, lingenberries

7:27

are often cooked into condiments for

7:30

rich savory dishes to bring that like punch

7:32

of fruity brightness in. In Nordic

7:35

cultures, a lincoennberry jam or compote

7:37

often accompanies sausages, game meats,

7:39

and potato dumplings. That's just one example.

7:42

These condiments are also good paired with dairy

7:44

as an ice creams or yogurt, or desserts

7:47

like crepes or baked goods or chocolates,

7:49

or just like on top of a breakfast porridge

7:52

something like that. They might

7:54

be used pretty much on their own like as

7:56

they are probably sweetened a

7:58

bit or paired with season like orange

8:00

or lemon, zest or juice, warm

8:02

spices like black pepper, allspice,

8:05

or ginger herbs like rosemary,

8:07

thyme or juniper, or like a head

8:09

of a gin or sherry, Yeah, sherry, which

8:11

makes sense given the herbs that I just listed. They

8:14

can also be pickled for a tangy rather than

8:16

a sweet condiment, and I have not had

8:18

them in that preparation, and I'm fascinated. You

8:20

need to know about it, Okay anyway, yeah,

8:25

etymology note, there are

8:27

a lot of different local

8:29

names for lingenberries, many

8:32

of them in English kind of start with the word

8:34

cranberry and then differentiate

8:36

them somehow, as in a mountain

8:38

cranberry or moss

8:40

cranberry, as they often grow on

8:42

mountaintops or around mosses.

8:46

But then there are a whole

8:48

series of other animal based

8:51

names in English for them, which I

8:53

don't, I can't, I'm not sure. So

8:55

okay, you've got like foxberry, partridge

8:58

berry, cawberry, wolfberry, q

9:00

whale berry, beaver berry, cougar berry.

9:05

I don't know. I guess you

9:07

know those are Northern Ish animals.

9:11

I have to say, in researching

9:13

this episode, this was

9:15

kind of a panic inducing moment. Oh

9:18

no, because I

9:20

like, do I need to search

9:23

the history of each one? I

9:27

didn't. I

9:31

will be straightforward and say

9:33

I did not. I did

9:35

do like a little dabbling, but that

9:39

was just too much, too much listeners.

9:42

Yeah, yeah, it is a lot.

9:44

I feel like I haven't found I feel

9:46

like we haven't covered a

9:49

plant that has quite that many

9:52

names in different local cultures as

9:54

this one. And that was and I was only

9:56

covering English. There are a

10:00

a lot of other languages in the world other than English,

10:02

despite what many English speakers seem to think. So

10:06

yeah, yeah,

10:09

also fun with etymology. In parts

10:11

of Sweden and Finland, you might refer

10:13

to your menstrual cycle with a word

10:15

that literally means your lingenberry

10:17

week. You're like a week of lingolnberry.

10:21

I like that.

10:22

Yeah, yeah,

10:24

it's.

10:25

Fun, all right. Well

10:27

what about the nutrition.

10:29

Yes, we are extensibly a food show by

10:31

themselves. Linonberries are pretty good for you,

10:34

not too sugary, and with a good punch of fiber

10:36

and a good spread of micro nutrients, so

10:38

they'll help fill you up, but do keep you going. Pair

10:41

with a protein and a fat of

10:43

course, once you add like a whole bunch of sugar. That's a kind

10:45

of different thing. But yeah, yeah,

10:48

they have long been used medicinally, including

10:51

for preventing scurvy, which, of all things,

10:53

will definitely work. Other things probably

10:55

need a little bit more research before we can say definitively.

10:59

Some studies in mice have found

11:01

that consuming unsweetened lingoennberry

11:03

products can have positive effects on kidney

11:05

function. I didn't look too deep

11:07

into other studies that are

11:09

being done. Other studies are being

11:12

done, but in general,

11:14

you know saber motto, our

11:16

bodies are complicated. More research

11:18

does need to be done. Before ingesting a

11:21

medicinal amount of anything. You should consult

11:23

a medical professional. And that's not us,

11:26

no, no, no, tis

11:29

not. It is here for funzies, Yeah,

11:33

funzies and money

11:37

and the love of the job.

11:38

Well, we do have

11:40

some numbers for you.

11:42

We do, okay. In the wild, these

11:44

berries are scattered and

11:46

a popular food for birds and mammals

11:48

other than humans. As of two thousand

11:50

and three, only some ten to forty percent

11:53

of wild lingen berries were being harvested.

11:56

Sweden was the largest producer at that time,

11:59

though because they are harvested wild, the

12:01

amounts harvested per year can vary

12:04

like a lot, like some two thousand

12:06

tons in some years, some twenty

12:08

thousand tons in other years. Most

12:11

harvested there and in Finland, which is

12:13

another major producer, is for local

12:15

consumption. However,

12:17

at the time as much as ten percent

12:20

of the local food exports out of Finland

12:22

were lingenberry products, so

12:25

yeah, still a major major product.

12:28

Russia rounded out the top three producers then,

12:30

But yeah, lingenberries are also found anywhere

12:33

else that's cold and northern enough, really

12:35

like North America, Japan, Germany.

12:38

Again.

12:39

As of two thousand and three, Swedes we're consuming

12:41

about two pounds of lingenberries each

12:44

every year, Fins

12:46

about two point six pounds. However,

12:50

the cultivation and markets for

12:52

the fruit in other places a little

12:54

bit further south we're growing at the time.

12:58

Yes, yes, and

13:00

there's quite a history, quite

13:03

a history behind these berries, which I'm very

13:05

glad to learn that they are actually berries.

13:09

I'm like nearly positive there was

13:11

like one thing that said that they were false berries. But I don't

13:14

I don't think. I think I understand botany,

13:16

and I think that they're berries.

13:19

Oh well, I'm gonna I'm gonna cling

13:21

to their.

13:22

Okay, I love that them and

13:24

bananas right there, same thing. Yeah, okay,

13:26

botanically speaking, mm hmm.

13:29

Well they've

13:32

got quite a long history, is what I'm trying

13:34

to say.

13:35

They do, they do, they do, and we

13:37

are going to get into that history as soon as we get

13:39

back from a quick break for a word from our sponsors.

13:51

They were back. Thank you sponsorh yes, thank

13:53

you. So if

13:55

you couldn't tell there is still some discussion

13:58

happening about Lingolnberry's. I

14:00

read multiple

14:06

dense research papers about the genetic

14:08

history of Lincoln Berry's. I

14:11

got to the end, and I can

14:13

tell you they are old. That's essentially

14:16

what I left with. I

14:18

think someone more well versed in

14:20

a lot of those graphs and a lot of that terminology

14:23

could give you a lot more so if you want to find

14:25

that, you can. But I will say I'm

14:28

not alone because the general consensus

14:30

at the end of these papers seemed to be that

14:33

there are still questions.

14:35

Yeah, yes, yes, that is absolutely

14:37

the thing. And like part of the issue from

14:40

the brief things that I was reading is that like

14:42

different genetic duplication events

14:44

happened in some of their ancestors

14:48

multiple times, so like everyone

14:50

is kind of like this is hard to track down.

14:54

Yeah, pretty much, but

14:56

it is really fascinating. It's really fascinating stuff.

14:59

But yes, as you said, research

15:01

is ongoing into

15:03

it. But yeah, I can

15:05

say that they're very old and

15:08

that different varieties of

15:10

Lingoennberry's originated where

15:13

they grow in the wild. Now, that seems to be the

15:15

general idea that they came away

15:17

with from these research papers that are read, so

15:20

that would be parts of Europe, Asia and North America

15:23

that fit the climate that they thrive in.

15:26

Also, yes, there are a lot of varieties, so that

15:28

kind of makes it tricky.

15:31

Yeah. Yeah, in the past they were

15:33

more separated, but then I feel like more

15:36

recent research has shown that they shouldn't

15:38

really be separated out that much. But the

15:41

plants are a little bit botanically different. So yeah,

15:44

we.

15:46

Mysteries histories, yes,

15:48

Botany's. Yeah, yes, we

15:51

need another saying for Botany's what

15:53

rhymes with botany. We'll get back to

15:55

you on that lingolnberry

15:59

they do. You have a long history of being used by

16:01

indigenous peoples in the areas that it

16:03

does grow naturally, and it was

16:06

consumed a host of boys. It was used

16:08

as a relish, as a juice in

16:10

desserts, frozen, preserved

16:12

in jams, or as an accompaniment to

16:15

meat some fish. These

16:17

berries were likely used medicinely as well,

16:19

along with the leaves for a range of issues.

16:23

They also might have been used to dye things or

16:25

as a decoration or maybe something to

16:28

add to tobacco. Yes,

16:32

a few sources I read suggested that Lincoln

16:35

berries were popular amongst Russian royals,

16:37

though Catherine the Great often gets

16:40

the credit for being the first to grow the

16:42

plant just for the berries are,

16:44

rather ordering her staff to do it. Probably yeah,

16:47

probably, yes. Apparently

16:49

she really liked them to go alongside

16:51

meat dishes in the summer, and so

16:54

her subordinates collected lingenberry plants

16:56

around Saint Petersburg and transplanted

16:58

them so that they would grow in the royal summer

17:00

gardens so that she could have them. I

17:04

did have a lot of trouble finding definitive

17:07

dates and sources for lingenberries,

17:11

but it seems that in areas

17:13

where they grow naturally they

17:15

were particularly popular in jams and alongside

17:17

meat. Perhaps one of the most famous examples

17:20

for many of us in the US would be in

17:22

places like Sweden, Yes,

17:25

where the jam is served Next to things like Swedish

17:27

meatballs, amongst a lot of other stuff.

17:29

But for us in the US, I think that's probably

17:32

one we think of. A

17:34

recipe for lingennberry syrup goes back

17:36

to an eighteen thirty seven Swedish cookbook

17:39

and a seventeen forty two document out

17:41

of Sweden references trading of

17:44

Lincoln berries. Okay, and

17:46

it does make sense that the jam form

17:48

took off there. It's an easy way

17:50

to preserve them. They

17:52

are a bit tough to eat without doing at least

17:55

something to soften them up, not

17:57

to mention they're like tartan bitter, so adding the

17:59

sugar help. So jam.

18:02

Another source I've found

18:06

said that cutting down trees and

18:08

letting in sunlight into places

18:10

that had previously been shielded in Sweden and the early

18:12

nineteen hundreds allowed for prolific growth of

18:14

lincolnberries. So you got more

18:16

lingoberries, you're making

18:18

more jam.

18:20

Yeah, they do like sunlight

18:22

from what I've read, So there you go.

18:24

Yeah, and I guess this brings

18:27

us to our very brief ikia Swedish

18:29

meatballs a side, okay, yeah,

18:32

so yes, if you don't know the

18:35

huge multinational furniture

18:37

plus other stuff, Swedish corporation Ikia

18:40

has a food court and

18:42

it serves things like Swedish meatballs with

18:45

lingoennberry jam. They've

18:47

been serving food at their locations since

18:49

the nineteen sixties is the way to keep customers

18:52

in their stores longer. But

18:54

it was in nineteen eighty five the Swedish meatballs

18:57

were introduced to their menu with this lingenberry

18:59

jam. Okay, so apparently

19:01

in twenty eighteen there was a hubbub

19:04

on social media about the fact that Swedish

19:06

meatballs served did Aikia weren't

19:09

actually traditionally Swedish,

19:11

but everyone seemed to agree

19:14

that the lingenberry jam was traditionally

19:17

Swedish.

19:18

Yeah, I think more traditionally

19:20

there are other ground

19:24

meat like like spiced ground meat

19:26

dishes that are not what we

19:28

think of when we think of Swedish meatballs, which

19:30

are this very specific ground

19:32

meat in a gravy situation. Yeah

19:35

that there are other sausage

19:37

esque like fresh sausage esque dishes

19:39

that lingoenberry jam would be it

19:41

would go along with.

19:42

But yeah,

19:45

yeah, I would love to come back

19:47

and revisit this one day. I

19:49

never really thought about how interesting it is that they

19:51

have a food Court. I did visit

19:54

their headquarters when I was in Sweden. No, at

19:56

the time, I was interning

19:59

with the European Union. I

20:02

can't remember why I was there, but I remember

20:05

that the headquarters were very,

20:07

very nice. Okay, there

20:09

was food, and there were drinks and there were massages.

20:12

Wow.

20:13

Okay, I did not get the massage they

20:15

were available. So

20:17

if anybody's been or knows about that.

20:23

Food of ikea different episode, yeah,

20:25

definitely, definitely.

20:28

So I have a couple of random varietal

20:31

facts here, so Kerala,

20:34

I hope I'm pronouncing that right. The first cultivated

20:37

variety was chosen in Holland in nineteen

20:39

sixty nine, so that's how recent we're

20:41

talking about when we're talking about cultivating

20:44

cultivated.

20:44

Yeah. Yeah, most of the varieties that

20:46

I saw were dating from the eighties,

20:49

so right.

20:52

And soon after that, German breeders

20:55

of Lincoln Berry's they fall at suit

20:57

and they arrived at a handful of varieties, and

20:59

one of them Ernst Sagan

21:02

Earns. Sagan apparently was

21:04

named from by a man who

21:06

was walking his dog in Germany and he saw this

21:08

variety with particularly big

21:11

berries, which I love. That every version

21:13

I read of this was like he was walking

21:15

his dog. He was walking his dog. And I'm

21:19

not saying it's wrong, but so many of

21:21

these kind of historical stories, I'm

21:23

like, uh.

21:25

I mean, it's a good time to look at plants.

21:28

Truth. Truth. I've

21:30

tried. I've tried to get more. I've tried

21:32

to go back outdoors more. And

21:36

I today I was out and I saw so many

21:38

people walking their dogs and just looking at plants.

21:41

I was like, so this is possible, Yeah,

21:43

fairly possible. I'm

21:46

just saying I really only found that there's

21:48

nothing else I could do to verify

21:50

that back. Yes, And

21:53

unfortunately that's how much of this history

21:56

section is. I couldn't really find much

22:00

to verify or

22:02

get more than this, but

22:05

I would love to hear from listeners if

22:08

you have any information recipes.

22:11

Unfortunately, my greatest source was like wow,

22:14

wow, Yeah,

22:17

a couple of other things, but they were very They

22:20

were much more like in the how to grow

22:22

them right right, right, Yeah.

22:25

I think that this is one of those you know, locally

22:28

grown products that right

22:31

because it was it still is

22:33

harvested wild so much of the time. So much

22:35

of its culture depends on these

22:38

remote, isolated peoples

22:40

who we don't necessarily

22:43

have written histories from all the time, right,

22:47

But to reiterate, there are

22:50

scientists who are doing a

22:52

lot of work to sequence genetically.

22:55

Lincolnberry's didn't

22:58

really help me with the history, but it was fascinating.

23:02

So there's stuff being done. There's still stuff being done,

23:05

is what I'm saying.

23:05

Absolutely, And yeah, if you have, oh

23:07

my goodness, if you have anything to help us fill in any

23:09

of these blanks, we would love to hear from you.

23:11

Yes, oh my gosh. Yes. In

23:13

the meantime, we do have some

23:16

listener mail all ready for you.

23:18

We do, and we're going to get into that as soon as we get

23:20

back from one more quick breakforward from our sponsors.

23:31

And we're back. Thank you, sponsor, Yes, thank you,

23:34

And we're back with liststen like

23:43

snow.

23:45

Yeah,

23:49

your descriptions always inspire

23:51

me. Lauren al

23:56

I wrote, apple

23:58

butter is my favorite jam jelly preserve

24:01

type. Topping the variety in flavorings

24:03

depending on the apples and spices used, how

24:05

chunky or smooth makes it so much

24:07

fun. It is one I'll just eat

24:10

a spoonful of. As you mentioned,

24:12

it does work well on a cheese plate.

24:14

Try it on latkas instead of apple

24:16

sauce. I would

24:19

be interested in trying some of that apple butter

24:21

with the cimon red hots to see what it does.

24:25

More cheese, please, I

24:28

love gorgonzola as well

24:30

as all of the blue cheese is stinky.

24:33

Cheese is wonderful. We'll make

24:35

sure we have all kinds of cheese platters

24:38

at the feast. I

24:41

like using gorgonzola on top of chicken.

24:43

Marinate a boneless, skinless breast in balsamic,

24:45

vinegar, salt, and herb de provence for

24:48

at least four hours. Grill the

24:50

chicken over a medium high heat, turning

24:52

once. Cooking time will depend on thickness,

24:54

et cetera. When coming to the last

24:57

two minutes of grilling, place some thin slices

24:59

or peas gorganzola on top, Drizzle

25:02

a touch of balsamic on top, and let it finish

25:04

cooking. I love how well the

25:06

flavors mix. Flaming

25:10

cocktails are interesting. It can be

25:12

fun, but I only ever order

25:14

when you can tell the bar is not being overworked

25:17

so they will have time. There

25:19

was one I remembered from the path that

25:21

I can't find the name of, but thought it was

25:23

along the lines of Lampandina Lambandina.

25:27

It was a coffee of the core cocktail, served

25:29

in a Martini glass, thin layer

25:31

of one fifty one port on top light and

25:33

then put out with a thin layer of

25:35

cold sweet cream. Again,

25:38

only order flaming drinks from the

25:40

bar is slower, and I personally

25:42

always ask the bartender if they feel like making

25:44

it. N that's

25:47

a good good advice, good advice.

25:49

Yeah, yeah, be aware, be aware

25:51

of what the bar is up to when you're ordering

25:53

complicated drinks that involve setting fire

25:56

to something.

25:56

Yeah

25:59

that's yeah, that

26:01

really made my brain freeze for a second,

26:03

because complicated drinks

26:05

that involve setting fire to something, we

26:08

get up to a lot of stuff, we really do. I

26:14

also, I have I bought

26:17

gorgonzola after our

26:19

episode on it. I have a

26:21

lot of it, and tonight I'm going

26:23

to try to make like a pasta sauce

26:26

out of because I

26:28

need to use it. It's more gorgonzola

26:30

than a single lady needs with a

26:32

chast night. I'm

26:35

very excited about it, but I'm not sure how it's

26:37

gonna melt because a lot of things I'm reading are

26:41

implying to me I need a lot more liquid.

26:44

Okay, but I'll report back. I'm very excited.

26:46

I think it's gonna taste great, but

26:48

it's going to be an experiment. Yeah.

26:51

No, I love an experiment and yeah,

26:53

those I think I said earlier that,

26:55

Yeah, like as a pasta sauce

26:58

was one of the most intriguing things to make. I've definitely

27:00

never done that, and that sounds so good.

27:04

Yeah, it does

27:06

sound really good. I

27:10

just I'm very excited to do it, but

27:12

I don't know quite how it's going to turn out because

27:14

most people use heavy cream, sure,

27:16

and I don't have any heavy cream. But I'm going to

27:19

make it work.

27:20

Yeah, you'll work it out, thank

27:22

you.

27:24

I will, I will. And

27:28

yes, uh, apple butter onlock

27:32

because sounds pretty

27:34

good, right right?

27:37

Why have I never thought of that? Heck,

27:40

I mean just fried potatoes in

27:42

general. But yeah,

27:46

it's some spiced apple so good. Huh

27:48

Okay, Okay, Kelsey

27:51

wrote, you barely

27:53

mentioned Groundhog Day in the Apple butter episode,

27:55

so here is an unasked for lunchbox

27:57

comic themed around that holiday.

28:00

It's not really a holiday, I guess, but special

28:02

day where we collectively consider

28:04

ground dwelling rodents is way

28:06

too much of a mouthful, and

28:09

and the comic, the little single panel

28:11

comic is attached, and

28:14

and it's this this groundhog who

28:16

it looks like is really living its best life.

28:18

Like it's it's it's got like it's got it's out

28:20

like a park.

28:21

It's got like.

28:22

A blanket and like a book and

28:24

some snacks and uh

28:26

and you know, some like music playing and

28:28

a hula hoop maybe to deal with later

28:31

and uh. And there's a couple of mice

28:33

and one of them is going like, WHOA, what

28:36

a groundhog and the other is like, no

28:38

kidding, It is that

28:40

groundhog's day.

28:44

I feel like it's the rodent version of like

28:46

man's brain. It's

28:49

taking he's taking up a lot of space, he's

28:51

hogging the ground, but he's

28:54

having a wonderful time. He

28:56

is his day.

28:57

He is he is being a groundhog.

29:00

That is very true. But

29:03

earnestly it's his

29:05

day man.

29:07

And it looks slowly. Yeah,

29:11

I like this vibe of you know, I'll

29:14

read when I want, I'll nap what I

29:16

want, I'll listen to this music. I got the

29:18

snacks ready to go. It's

29:21

a good life if

29:23

you're only coming out like once a day to

29:25

like look at the weather. Might

29:28

as well.

29:28

Once a year, Yeah yeah, yeah, might as well

29:30

make the most of it.

29:31

Come on, oh

29:36

well, Thank you so much

29:39

to both of those listeners for writing in. If

29:41

you would like to try to us, you can Our

29:43

email is hello at savorpod

29:45

dot com.

29:46

Oh, we're also on social media. You can find us

29:48

on Twitter, Facebook, and Instagram at

29:50

saber pod, and we do hope to hear from you. Savor

29:53

is production of iHeartRadio. For more podcasts

29:55

from my Heart Radio, you can visit the iHeartRadio

29:57

app, Apple Podcasts, or wherever you listen

29:59

to your favorite shows. Thanks as always

30:01

to our super producers Dylan Fagan and Andrew

30:03

Howard. Thanks to you for listening, and we hope that lots

30:05

more good things are coming your way