In this episode, Kristen and Carrie discuss all things pudding. They also have a special guest star straight from Kristen’s back yard. Join them as they make a delicious recipe and share some predictions made about food in 1997. Did those predictions come true? You just might be surprised!
While you might not have a visitor as fun as ours when you make this recipe, it's still worth a shot! Click here to make it for yourself!
Episode Transcript for Cheese and Onion Pudding
we are going to start today with a quiz all right what do haggis and treacle sponge have in common oh my gosh um I've never eaten either one true but they're also considered a pudding by the British oh yeah so I'm going to give you one guess as to what we're making today oh dear Lord I hope it's not haggis
welcome to Mom's Wooden Spoon get your apron on and your fanny flicker ready as we cook up some nostalgia ooh yummy
welcome to today's episode of Mom's Wooden Spoon welcome everyone while today's recipe is not British actually Mary took it from a William Sonoma cookbook oh wow yeah it is a savory pudding and that concept is decidedly British it really is yeah so for fun I think we should do this entire episode in a British accent what oh my gosh I love it pip pip cheerio and all that aye aye governor oh gosh that so bad I have no British accent ability whatsoever that's terrible and there are so many different British accents tons and I can do none of them no and sound even remotely British so then let's not do this cuz that will be awkward I don't know it could be a jolly good time see bad that is so bad yeah okay okay this Mary's Memo is from August 11th 1997 oh that was a good year it was yeah and the recipe is titled cheese and onion pudding and we chose that because the name was so daggone weird yeah I mean what is a cheese and onion pudding and more importantly yes when do you eat it and how is it a side dish right is it a main dish in the mid 1800s in America they would actually use puddings to take care of any old oats they had or old stale bread sure and they would mix it with a variety of things that were more expensive to kind of stretch the more expensive stuff yeah yes ah look at us smart people back in the day I think that's really smart but then in the early 1900s there were these food reformers ooh yeah what were they doing to food to reform it they were well they were talking harshly to it they were talking harshly to the folks that ate these savory puddings and putting them down and saying you know that's for poor people and that's not the way that American society eats oh oh they were here in the US the food reformers that's right and basically they're like all you poor folk that's fine you can continue to eat your puddings but the rest of us are going to eat our meat and our vegetables separately so my husband comes from rich people's stock he must because that's how he likes to eat and I am purely peasant I mean we really are I love love love casseroles oh they're so delicious and then they brought all back so the early 1900s people were eating a meat and a vegetable they weren't eating these casseroles right and then the Depression hit right and everybody was poor people you got it that's isn't that cool that is yeah that's very interesting yeah and then it took me down this road of pudding I'm like oh I have to know because we all know that in Britain they call every dessert pudding oh I mean if you're cool you just call it a pud a pud I love that and so I was wondering why they call it that well yeah cuz it's weird so we have these savory puddings right they actually have pudding yeah like a custardy dish that is a pudding right yet all desserts are puddings so can we make it more convoluted and complicated I don't think you can I did read an article by someone who is British who said no you can't and we like it that way that's hilarious can you say that in a British accent no oh no we can't and we like it that way was that a British accent I don't think so I think that was awful I think that sounded very posh thank you uh yes well it actually has to do with poshness oh shut up yes so pudding actually came from the lower classes they would eat a lot of puddings like rice pudding and something called a spotted dick I love it I bought a can of spotted you can buy it in a can yes I bought it in little plastic tubs for my son and I to try was it good no it was too sweet to me that happens I know right it was kind of like a sponge cake filled with raisins and that's where the spots come from spotted dick it's filled with currants or raisins but the whole reason it was called a dick is because that's the old fashioned word for pudding look at you bringing it all around girl they would call it a pudick a pudick and so then they just called it a spotted dick how about that and I'm doing the let's go hand sign because that that is synonymous with spotted dick right I know right obviously so back to the poor folks eating the ye old spotted dick and rice pudding right y the Richie McRichardsons yeah would eat delicious things like chocolate mousse and souffle and champagne jelly oh that sounds yucky I know and those were called dessert oh so how did the poor people word take over is the norm that's not usually what happens usually it's the higher class word that the poor people you know use right well apparently because there was just so much of this eating of the puddings that if you were going to have a dessert you were gonna have a spotted dick interesting yeah or just a pud or a pud so that's where it came from the poor folks the poor folks won oh my peeps yeah I like it so let's talk about this pud that we're making yeah so that was a long roundabout story you know it was kind of like a a spring it just kept coiling and coiling and so it did here we back here we are back here we back at the uh cheese and onion pudding we still don't know if it's a main dish or a side dish I'm going to assume it is a side dish one would assume right right okay and so this is really interesting so this has in it onions that we slice what I know cheese and onion does it have cheese in it no um and then it has three eggs so I think it's going to make it a little custardy oh I was thinking kind of souffley oh maybe I'm really interested to see how this turns out it has two cups of milk and fresh breadcrumbs yeah and Mary was very specific about the fresh breadcrumbs don't use that stale old creapy crummy bread yeah creapy crummy cuz that's a new word as as I like to do it's like call me purple and call me happy I did not crumble up the bread I didn't dzzt the bread yeah that's sound great on the audio there dzzt dzzt dzzt now you can pick which one you like the best thank you I didn't do the bread crumbs early because I figured as soon as they got into crumb form yeah they were just going to stale up in a second quickly right okay so we have our onions in front of us and this is the weirdest thing Carrie we have to cook these onions for 30 minutes yes okay so before we are impressed with the cooking of the onions yeah I would like you to please put the knife down I am demonstrating with the very very sharp knife and I'm moving it up and down we have to decide what we're going to do slashy slasher film towards Carrie she's still doing it now before we cook we actually need to decide how we're going to slice it do we want to cut the onions in half and cut slices off the half or do we want to quarter each half I think we should use a whole onion and just slice rings off of that and I say that only because you've already halved your onion you're a jerk mmm hmm and guess who's still gesturing with her knife and now everybody guess what I'm gesturing with now she's cutting it in half do we want to do quarters or do we want to do slices of the half I think slices of the half slices of the half so just so you all know what's going to happen here is I'm going to work super diligently at slicing this onion and I will get a quarter of my onion sliced and Kristen will be um harassing me cuz she's completely done with slicing hers that is how we always roll with onions well that's how we with everything with everything I harass Carrie yeah I think it's a really good plan I think you're doing a great job Carrie oh come on nobody buys that nope nobody does the people know you're lying Kristen I know you're lying the people know they know yeah gosh slicing is not good I've taken a couple cooking classes before yeah they're really mostly to teach you how to like cook a specific meal right and inevitably we start cutting something and and the um Chef who's in charge of the class yeah gets this look of horror and dismay on their face and comes running over to me what to correct what I'm doing no oh yeah I'm apparently just awful that's so funny we love to take cooking classes when we travel so we went to Jamaica we took a cooking class there we went to New Orleans we took a cooking class there when did you go to Jamaica on a cruise oh and so we love it yeah and the one we took in New Orleans the chef taught us how to properly cut onions and so that is why I'm so good and you're so bad oh well I mean then there's also the fact that I don't cook oh well that's true so in my day-to-day life I cut onions exactly never that is true you're right and I have and so what I'm doing now is I'm cutting the onion and then as I get to the part of the onion that starts to slope towards the fingers the fingers I give it to Kristen and let her finish because that's kind of when the chef would look at me with shock and horror get nervous right I don't know what I'm doing that's so insanely incorrect but I know that I am doing it I think you're doing it out of fear don't you think because you don't want to cut your fingers off I didn't have fear oh until the chef started looking at me that's hilarious they had fear and so I thought I should probably take a cue from them and also have fear I love it I've never cut myself pretty oh my gosh well Carrie 1997 was a great year for me because that's the year I got married well I mean yeah because you're still married to the guy so no regret there that's true that's true and uh I think I said in one of our latest episodes that I am married to the best husband ever because he talks all the time about how much he loves my food oh yes and who wouldn't love that right nobody talks all the time about my food it's cuz you don't cook you already Carrie this is such a nice sandwich you stirred that Kraft mac and cheese like an expert oh my gosh instant oatmeal Queen you heated up the leftovers like nobody's business oh my gosh I need to talk to my husband I need some more positive reinforcement I really think you should maybe I would do it more nah nah who are we kidding so the sizzling onions is making me a little nervous because we' talked before about how the sizzling meat will reek havoc with our sound yeah hopefully you all won't hear it we have stopped and listened twice and we think it sounds okay but if for some reason we sound a little distorted and that is what it sounds like crazy distorted uhuh then uh sorry oh man we'll have to re-record everything that would be terrible but back to 97 oh let's get back to 97 yeah the coolest thing came out in 97 I'm going to take you back in time doodily do doodily do doodily do Ask Jeeves oh I loved Ask Jeeves what I loved about Ask Jeeves is that you could pose a query yes just like a normal question a long sentence that's right yes hey Jeeves how do I sauté onions for a half an hour and not let them burn I loved it yep it was a good one so while the onions continue to cook we have a little more to do although not a lot we're gonna um scramble the eggs mix the eggs up yep I was going to say we're gonna pwech pwech pwech good Lord Carrie I couldn't think of the word what the heck is wrong with you I can't think of words wow when there are no words you just have to go with sound words are gone from Carrie which is you know an excellent thing for a podcaster to have happen that's right all the words just go away no big whoop okay so we're gonna whisk some eggs and milk and get the breadcrumbs and the cheese right and make a nice soupy concoction in a bowl that's right so we are using sharp cheddar cheese whoa say that again that was so clear sharp cheddar cheese
and I am not typically a fan of sharp cheddar cheese it's a little bitey yeah it is I don't care for it but in cooking it gets the you know you can taste it right and so I decided to delve into the world that is cheddah yeah so I was lucky enough to get to go to Italy and while we were there we almost got to do a tour of a Parmesan cheese factory which I was super excited about I wanted to see the big wheels of parm big wheels keep on parming that's exactly proud mary oh my gosh keep on parming it was weird rolling like from a mile rolling up to the Parmasan Cheese Factory there were workers standing singing that crazy it's like you were there Kristen I was so anyway so the factory is way out in the middle of nowhere because you know there's a lot of cows involved with the cheese process and we did not get the correct address in the GPS and while we saw some lovely little Italian villages we did not in fact make it to the parmesan cheese factory in time for the tour aww so I have some bitterness um about that and I thought well since I didn't get to see that at least I could learn a little bit about cheddar yeah all right so I did not know this but originally it could not be called cheddar cheese if it wasn't crafted within 30 miles of Somerset England okay I thought cheddar was a British product yes because near Somerset England you find Cheddar Gorge caves oh and that is where they would make the cheddar cheese wheels and it would sit in the Cheddar Gorge caves how cool is that I thought that was awesome I did not know that's how it got its name yeah I thought that was super cool and so there used to be like a I say a butt ton I don't know what a butt ton is I'm not sure it might be it's a lot it's a lot it is a whole lot so there are a butt ton of cheddar cheeses and then after World War II they just served government cheese apparently in England it was just all government cheese and so they lost a whole lot of the recipes to various Cheddars oh isn't that sad I know I'm making sad face right now hello darkness my old friend oh my gosh it's ridiculous she's doing the teardrop coming down her face with her finger okay so but I learned that in order to make cheddar sharp you just have to let it sit as a wheel for quite a while I had no idea and the cheese goes from being creamy yeah to a little more crumbly how interesting I know I thought that was pretty fascinating cheddar is not the most popular cheese in the US oh what is that that is a mozzarella you're kidding well pizza pizza pizza right yeah followed closely by cheddar interesting uhhuh and here's my last little tidbit of super exciting cheddar cheese knowledge you gonna wow your friends and family with oh my gosh yeah and this one you'll definitely use a lot yeah when Queen Victoria of England got married in 1840 they presented her with a wheel of cheddar cheese weighing a near 1,000 pounds good grief yeah congratulations on your nuptials here's a butt ton of cheese wow that is the same time when in America they were eating puds were they eating puds or were they reforming the puds oh they weren't reforming the puds until early 1900s were still allowed oh they were still alive and kicking oh that's fabulous oh yeah I'm thrilled to know that that's good to know so do we have like 90 minutes left on the onion sautéing process I checked out the clock which is right behind your big head while I started the cooking process and we only have 10 minutes I thought you were staring lovingly at me this whole time honey I've been flipping you off this whole time I don't know why you'd think I was staring at you lovingly she has not she just shows me the knife that's true you're going to talk about what I want to talk about and that is 1997 so shush we are a family friendly program family friendly we do not do non-family friendly things we don't I'm never going to say I'm gonna cut you I hope I hope not oh gosh back to 97 a movie that came out in 97 that I loved my husband and I adore this movie and it's British Monty Python it has the word Monty in it The Full Mo- oh I love that movie The Full Monty came out in 97 Robert Carlyle adorps he is so cute and in that movie these regular joe schmoes trying to make a buck decide they're going to learn how to do a Chippendale's dance at the local pub sell tickets and make some big bucks yes okay there is a scene in The Full Monty which I have not seen since 1997 wow so I was in my early 20s I'm assuming that just confused the ever loving heck out of me what was it all right it was women they had been drinking they had to go to the bathroom and they could only go to the men's bathroom yeah and they were just acting a fool and one of them was proud that she could go pee pee standing up like a man and shoot it like forward oh God this is a family friendly podcast Carrie well I said pee pee but is is that even possible I was like what can can can can people do that I think so but I think you have to be what they call an aggressive pee-er I don't know all I know is that 20 some me was like A why have we included this scene like this would have been a perfectly lovely movie without the women in the bathroom scene oh my gosh and B like jaw dropped yeah what have I just watch like what is this that's crazy okay so my favorite scene of the entire movie it wasn't that no and it's not the the booty scene at the end where you can see all their buttocks that is absolutely adorable and funny right my favorite scene is when the chubbiest of all the men okay he feels really bad about himself he thinks no woman's going to want to see him up there he's mortified yes and so he decides in order to lose weight he's going to wrap his abdomen in cling wrap and he sits out in the shed so his wife doesn't see him and he's thinking this is going to shrink his gut and he's sitting out there all sad eating a Snickers bar he's my spirit animal he's my spirit animal too I love that scene if I recall correctly his wife finds him and her response to him is just the sweetest thing in the world gosh she doesn't find him at that moment in time but she finally realizes that he has this great body shame and she is so loving and gosh I'm going to cry I'm letting you tell the story cuz I was gonna cry she's just so loving yeah it's it's absolutely cute no fat shame in that family [woodpecker sounds] and you know what guys we have a woodpecker that is apparently up on the chimney and I can hear it I don't know if you guys can hear in the background I like that you sound all teary and you know what guys we have a woodpecker the woodpecker's making noises so we've got the sizzling onions which I haven't checked in way too long and a woodpecker this is a hot mess you're a hot mess with your tears [woodpecker sounds] my gosh that woodpecker will not let up it hungry wonder if he want some onion I thought maybe he smelled the onion and he's like ooh that sounds good let me get some bugs let me get some bugs to go with that just like Timone and Pumba or maybe you heard all that talk about cheddar cheese ooh cuz woodpeckers love the cheese yes they do yeah uhhuh yeah okay well I wanted to talk about what we watched on TV in
97 [woodpecker sounds] I'm pretty sure it is picking up it's insane that's hilarious I don't know where it is but it seems like it's in the house I feel like it's on the top of our chimney which is bad that means wood rot that we can hear it coming down the chimney oh it feels well the back door's open because it's a little toasty up in here yeah and so maybe it's allowing it to be a little I don't know crazy I don't know but it loud well you know as we're cooking it got me thinking about some of my favorite like cooking scenes from movies and TV and one of them is the Delicious Dish from Saturday Night Live do you remember that it was Molly Shannon oh I got it yep it was Molly Shannon and Anna Gasteyer and they were these like PBR radio hosts PBR no no that's Pabst Blue Ribbon you're going with the beer it's actually NPR that's it they were NPR hosts and they would talk like this sometimes known as PBR hosts PBR hosts we drink PBRs when we're done eating Schwetty Balls on NPR on NPR do you remember I do the Schwetty Balls scene did not come out in 1997 that was in 1998 but they were doing the skit of the Delicious Dish in 1997 oh and then they had Alec Baldwin on I think he was Mr Schwetty oh who brought Schwetty Balls in okay so since it didn't work in doing the entire podcast in our really lousy British accents yeah yeah yeah maybe instead we should do the rest of the podcast yeah like this I hear where you're going with this and I love it thank you for listening we are here on Mom's Wooden Spoon making a pud with onion and cheese Kristen yes do you like onions and cheese I do Carrie it's very delicious to me as a matter of fact I do believe the onions are ready thank goodness because y'all are gonna fall asleep oh that's awful so the onions are ready but before I completely take them off the heat I wanted to talk about a couple more skit on 1997 Saturday Night Live that just made me laugh our husband our husband we don't share a husband oh you
are creeper oh my goodness one of my all-time favorite skits from Saturday Night Live yeah debuted in 1997 Leon Phelps The Ladies Man I remember that I must have watched SNL a 97 we totally did and Tim Meadows played The Ladies Man and he would get his Courvoisier and people would call into his show and every time a woman would call he'd go ooh it's a lady he also said other inappropriate things it was hilarious loved love love that skit another one I loved that I bet half of our listening audience will not remember well I mean then absolutely let's talk about things that nobody knows yep we're gonna because it's gonna make me laugh okay Janet Reno's dance party no moshing I remember that do you remember that yes that was Will Ferrell playing Janet Reno no moshing that's right yeah no one's gonna find that funny at all oh my gosh Kristen's really thrilled and in case in case you can't see her yeah because you can't see her every time she says Janet Reno no moshing she stands as Will Smith as Janet Reno Will Smith or Will Ferrell we are a hot mess this episode Will Smith playing Janet Reno would have just been weird it's Will Ferrell playing Will Smith playing Janet Reno no moshing and Kristen does the stamp every time she says it which I maybe adds to the experience I'm not sure I think it does I think it does and the next one I'm not gonna stand like this there's more yeah there's one more but um I'm gonna take a cue from Carrie's book and I'm going to make noises make sound effects right so it's Mr Peepers he was a test monkey played by Chris Katan and he would eat this apple so fast that the bits would fly everywhere and he'd go bah bah and he'd clap and he eat this apple nom nom nom nom nom and the bits would go flying everywhere bah bah
that is so dumb it's so dumb and it made me laugh so hard I can't believe you made everybody listen to that you're welcome who edits this thing they should cut that crap out ha ha I do and it's staying in baby so le direction say to take the very golden onions stir in the milk and then we're going to combine that milk mixture and the breadcrumbs in a large bowl and then we're going to stir in the cheese and ze remaining ingredients which include salt and pepper yeah this is highly spiced okay so I'm mixing the milk in with le onion all right bring it on over let's deglazing that pan get that good caramelization she sounds like she's on a cooking show [woodpecker sounds] do you hear the Woodpecker he's back telling you it's the onion [woodpecker sounds] oh my gosh or the cheese he's like oh yeah they're gonna use that cheese soon all right got to get up in there if you didn't have to go to the bathroom before you do now hopefully you don't have to pee aggressively oh goodness the breadcrumbs next and then the not dry breadcrumbs dump those bad boys in there ooh ooh okay it's still super liquidy two cups of milk and then just one cup of the breadcrumbs and then we have to add the cheese and the eggs and I'm not quite sure how much salt and pepper I think it's ridiculously small amount if for some reason you're going to make this just FYI I think it was two slices of bread is all it took that's it I know so I was in charge of bringing the bread for this recipe today and I brought over about seven pieces of bread and was worried that it wouldn't be enough it took two two was too much actually a little bit too much yep okay so it calls for a half a teaspoon of salt and an eighth of a teaspoon of pepper we don't want to get this too spicy no I mean nobody wants cheddar egg souffle pud that is spicy heck to the no that's a lot of pepper that looks like way too much pepper here comes the egg so I have greased a one and a half quart container it's gorgeous it's avocado green with flowers 1970s flowers fabulous on the outside we're going to pour that in and then we are going to bake this I believe for 30 minutes at 375 and see what happens so like I'm wonder is this sucker going to rise is it going to stay like omletely at the bottom I don't know I don't either oh this will be fun to find out
okay [woodpecker sounds] welcome to nature people oh Welcome To Nature Sounds on Mom's Wooden Spoon [woodpecker sounds] I was gonna say something but the Woodpecker did it for me I hope you can hear it because the Woodpecker has impeccable timing oh my goodness okay so we're gonna get ready to pour this into the casserole dish and as we do Carrie I found this article from January 1st 1997 that had food predictions for the upcoming year oh my gosh I'm so excited right so let's see if these predictions did indeed come true onion and cheese pudding it is yep with a little bit of woodpecker on the side darn you woodpecker all right you ready yeah the first one let's see if this came true movable meal times restaurants will begin to serve dinner in the morning aaaank another sound effect effect that did not happen that's just weird as heck that is weird now breakfast all day you can go to Waffle House and get breakfast all day yeah some other restaurants or sure but nobody wants dinner for breakfast no that's just weird I mean BFD breakfast for dinner BFD that's a fabulous thing it is but DFB no here's another one okay you will soon be able to buy organic versions of any type of food at the same price as other name brand foods aaaaank that did not happen either man let's see the next one oh here here's a good one Chutney will take its place in the condiment kingdom right alongside salsa aaaaank that did not happen either I mean I like a good Chutney right we made our Chutney cheese spread and I've had Chutney before and I eat lots of International food but [splash sound] ooh listen to that sploosh I was worried that this would not fit in the one and a half quart pan but it fits beautifully it does with room to grow if it is souffle like yes oh that's gorgeous you want to get a picture of that Carrie sure awesome and then I'll tell you one more 1997 uh food predictions you ready I am so ready this one so totally happened we'll go to restaurants for cyber adventures like virtual reality safaris complete with boar and ostrich on the menu huh aaaaank that did not happen although we did have a restaurant in town maybe 98-99 called Buckhead restaurant and you could go there and get water buffalo you could get rattlesnake it did not stay in business very long nobody wanted such offerings no so maybe it did come true and then everybody said heck to the no about as crazy as we have is it's Ted's Montana Grill and they serve a lot of buffalo buffalo meat that's about crazy bison burger yeah which is delicious but still yeah yeah I mean VR Safari while you eat your ostrich can you imagine with your little VR glasses and then trying to get an actual plate and the meat in your face that's crazy oh that would be a mess that would be a hot mess man let's okay I'm trying to envision this yeah you walk in you get your VR glasses you meander around a room with others maybe they just had screens up playing ostriches running through the wild right you know maybe that was their idea of VR maybe you had 3D glasses and those ostriches would just look like they were coming right at you yeah that's probably it yeah that was it so then you you would be one with the ostrich and then you'd go into the restaurant side and eat what you just bonded with yeah I think that's fun I mean that sounds like a good time to me oh so great yeah but my favorite was the ending of the article I will read that to you and then we'll get this sucker in the oven I thought maybe you were going to do like a TV game show oh and we'll tell you what that was right after this break that's a great idea they're all gonna hate me now oh my gosh okay so guys there is an ending to the article that I think is absolutely perfect 1997 and we'll tell you what that is right after this break [Music]
okay the beautiful pud is out of the oven it is but it took a hot minute to bake it almost took double the time yeah it said 30 minutes or until golden brown and we kept checking it at 30 and then we checked it at 40 and then we checked it at 45 minutes I think a total of like 45 to 50 minutes on this yeah but it is golden brown it's beautiful it was lovely and puffy it's fallen a bit yes but really when we took it out it was like the consistency of a souffle it jiggled and wiggled and was really tall and fluffy looking it's beautiful I can't wait to try it yeah me either but what you left left us with a teaser Kristen ooh that's how I like to roll Carrie uhhuh but and then you have to spring your way on back Kristen okay well here we go guys when we last spoke yes I was going to tell you what the end of the article said the beautiful article that was predicting some trends for the coming year in 1997 correct and thus far spot on oh so spot on we all love our dinner for breakfast cyber cafes with weird meat yeah Yum Yum Yum yes well the ending I thought was quite cute it says finally ominous news from Domino's Pizza oh yeah wow which reports that a full 459 of its delivery drivers were asked by customers to join them in doing the Macarena last year to get a bigger tip that'll drive people away quickly oh yeah it's says here's hoping for a safer saner 1997 that's awesome that is such a picture of the time that's hilarious yes it's you know Super Bowl Sunday you got your pizza that's right the drunken people watching the Super Bowl get to the door they're like hey dude 20 extra 20 if you do the Macarena 20 extra 20 20 extra 20 that's what they say I'll give ya 20 extra 20 if you do the Macarena and the guy's like I'll do the Macarena color me purple and call me happy heck yeah woot woot oh my goodness well I'm dying to dig into this thing yes yes let's see I'm so curious what the consistency of this pud is going to be oh my goodness it's absolutely beautiful and fluffy and it's almost looks as if the cheese kind of rose to the top yeah I'm looking at it thinking we probably could have cooked it longer there's a little bit of liquid at the bottom yep but it was really golden on the top it was well in the falling too makes me think that maybe there could have been a little extra cook time but you know true when you've doubled the amount of time that something calls for you get a little antsy and it was getting pretty dark around the edges yes but she says to eat it immediately so I'm going to let Carrie put the hot fiery lava in her mouth first and while Carrie's taking a bite oh I can see the steam coming off I'm going to sing you a song I'll eat fast people I'll eat fast no no Carrie's not going to want to eat fast because something very special and dear to her heart came out in 1997 it's a song by her all-time favorite band Sister Hazel ooh 97 yep do you want to know what it is okay All For You oh that's a good song how does that go I don't know hard to say what it is I see in you wonder if I'll always be with you isn't that how it goes yes yay that's a great song that's awesome that's a great band came out in 97 hard to believe well they're old like me they're old like us and you know what Mr. Woodpecker was back for a while and now he's quiet yeah well he's had his meal he's full well speaking of meals what do you think I think it's very good it's honestly kind of just tastes like an omelette to me it's very tasty it's cheesy it's oniony it's flavorful I think it would be a fantastic breakfast dish oh my gosh dinner for breakfast Carrie they predicted it correctly 97 the predictions were totally spot on yeah I would absolutely take a second bite it is so yummy to me I can see having that as a side dish a piece of ham with that on the side it be the salty with the sweet this would go so well with ham it really would yep absolutely I mean you can go gung-ho crack yourself open a can of green beans whoa I 100% would make this to go with ham in a heartbeat I would too and that's it for this episode yeah thank you for joining us of course be sure to join us for the next episode coming out on April 8th as it is sure to be special oh yeah not only does it come out on my daughter's birthday it's also not one for Mary's Memo that's right yeah we're branching out this recipe was authored instead by a special lady oh Miss Ima Hog I'll be honest I'm kind of feeling like her now I ate a little too much of the casserole tune in to see what Miss Hog has in store for us heck yeah
thanks for listening to Mom's wooden spoon if you like what you heard don't forget to subscribe if you want a copy of this recipe or to check out our blog click on the link to our website in the podcast description if you'd rather you could get to our website through Facebook Twitter or Instagram pick your poison don't say poison we're making food Welcome To Nature Sounds on Mom's Wooden Spoon [bird and woodpecker sounds]