Windshield Washer Fluid, Burnt Biscuits, and Bette Midler | Calm Background Listening

In Windshield Washer Fluid, Burnt Biscuits, and Bette Midler, Amanda and Marco ease into a cozy, softly spoken conversation built from the most ordinary details. They begin with the surprisingly absorbing topic of windshield washer fluid — its colours, its purpose, and a new dispenser Marco recently discovered — proving that even the simplest subjects can become soothing in the right company. From there, the chat drifts into a baking mishap involving burnt biscuits, gentle kitchen tips, and Amanda’s firm (and amusing) stance on custards and “wet bread” desserts.
The episode wraps with warm nostalgia for Bette Midler, reflecting on her enduring presence in pop culture and the comfort of familiar performers who span generations. As always, this calming podcast is intentionally unhurried, offering a relaxing conversation designed to help you fall asleep, ease anxiety, or quiet racing thoughts. It’s perfect for background listening at bedtime or during a middle-of-the-night wake-up — just steady voices, mild humour, and everyday musings to guide you gently toward rest.

​Windshield Washer Fluid, Burnt Biscuits, and Bette Midler
(Original airdate: October 23, 2024)

Marco: Welcome to the Insomnia Project. Sit back, relax and listen, of course, as you find your way to sleep or relaxation. Thank you for coming on this journey with us. I'm your host, Marco Timpano.

Amanda:I'm Amanda Barker.

Marco: And Amanda, it's been two weeks since we've been on.

Amanda:I know, I know. And it's was not our intention. We did record. So maybe explain yourself, Marco, to me.

Marco: Okay. Well, we did record an entire episode for last week. And then, just as we got to the bottom of it, my computer froze and we lost the entire episode. So we're back.

Amanda:I wish I could recreate it. I don't remember what we talked about, but I did remember thinking, I'm really enjoying this. This is a great, possibly the best episode. The last episode.

Marco: The last episode. We have seven minutes of it. We were talking about windshield wiper fluid.

Amanda:Okay.

Marco: My pie making escapades.

Amanda:How do I not remember any of this? Windshield wiper fluid? Oh, yeah. Okay.


Bill: Bette Midler never seems to age

Marco: And we talked about something you had said in the previous episode that rocked the world of our listeners. Like Bill, when you said that the song from Beaches was called Misery.

Amanda:Oh, Misery, oh, Misery. Which, by the way, is not the most notable song from Beaches. I think Wind Beneath My Wings is probably the Song that people, or maybe even under the Boardwalk are the songs that people associate with Beaches.

Marco: Sure. But what is the actual O Misery? It's not called O Misery, it's called

Amanda:O Industry because it's its, comment, I think, on industrialization. And who better to play in your avant garde off Broadway musical but Bette Midler? Like, can you imagine

Marco: Bette Midler? You know, it's interesting. She never seems to age. So when you look at her today and you look at her when she did that movie, what was it called about a tattoo and before that about a tattoo, wasn't it called Tattoo the Rose Tattoo the Rose.

Amanda:Rose.

Marco: The Rose. The Rose.

Amanda:There you go.

Marco: Yeah.

Amanda:When she did, was it about a tattoo?

Marco: No, I think here I'm not even, I'm not even going to say anything because.

Amanda:Why would you say that?

Marco: I think it, I think the symbol is a rose on her, on her shoulder. I never saw it. I don't know.

Amanda:I don't.

Marco: A, tattooed rose.

Amanda:I don't get in trouble again to do with tattoos. And once again, as Bill said to me last time, no gays are sleeping tonight.

Marco: I think we just need to avoid saying. Explain why Bill said that so that.

Amanda:Well, I think because. Because it is his belief implied in that statement that Beaches and Bette Midler content is important to our friends in the LGBTQIA community, of which he is part.

Marco: Sure.

Amanda:And so, it's troubling to hear all this misinformation be spewed out like the rose is about a tattoo.

Marco: No, she has a tattoo of a rose on her shoulder.

Amanda:I don't. Maybe on an album cover? I don't think so.

Marco: Maybe.

Amanda:Anyway, I just don't think it's a movie about a tattoo.

Marco: Okay. My whole point is she doesn't look like she's aged. If you look at clips of her back then, she looks the same as she did today, etc. Etc.

Amanda:She's the Tom Cruise of, the gay icon world.

Marco: Has Tom Cruise not aged in your opinion?

Amanda:No. Tom Cruise, no.

Marco: You think he stayed, Remained the same?

Amanda:I mean, he's worked pretty hard to stay the same, but I think so, yeah.

Marco: Like the, like the new age Dick Clark. Remember how everybody said Dick Clark looked like a teenager all his life? Which I don't think.

Amanda:I don't think he ever looked like a teenager, but I will say he didn't age. He was one of those. I also think that about Pat Sajak. I feel like Pat Sajak doesn't age. Who. Who else doesn't age? We age.

Marco: We've certainly, certainly I've aged since we started recording this podcast.


Bill Antonui has a wonderful new podcast called Riviera Rats

all right, so before we get off this topic, I just want to say once again, Bill Antonui has a wonderful new podcast called Riviera Rats. Riviera Rats. And it's about films that were at Cannes. At the Cannes Film Festival. Cannes Film Festival. And it's fantastic. I'll put a. I'll put a link on our show notes for anyone who's into movies. In particular a insightful and well, well researched and knowledged. talk on. On film, unlike what we do.

Amanda:And maybe that seven minutes of lost footage or audio footage. I guess it's not footage if it's audio. Audio that lost seven minutes of audio Edge. We can put up on the Patreon.

Marco: Sure, sure.

Amanda:And that can be a little Easter

Marco: egg because we haven't recorded a Patreon episode in a while either.

Amanda:So. Or. Or have we and lost it?

Marco: No, we haven't.


Marco: I had to do a British accent this morning for an audition

Amanda:well then it's time.

Marco: Okay, so it's time. So I will say this as well. we were talking about windshield wiper fluid because we recently went back and forth to London, Ontario.

Marco: For work. And at one of the en routes, which is a truck stop, I guess you could call them a highway stop. A.

Amanda:Are we recreating?

Marco: No, I guess, but I just mentioned it. So I want to explain. What. What? Why. Okay, so, we went to put in gas and I noticed that there was this windshield wiper thing next to the gas where you could pump it in to your windshield wiper area of the car.

Amanda:Folks. It blew his mind.

Marco: It not much surprises me anymore because I'm of a certain age where I've seen and done a lot and so

Amanda:now you and Bette Midler.

Marco: Me and Bette Midler. I'd love to be in a

Amanda:film with Bette Midler and Tom Cruise.

Marco: more Bette Midler.

Amanda:Could I play Bette Midler does Tom Cruise's stunts. Tom Cruise has to sing.

Marco: That'd be awesome, right? Oh, now you've cut me out of the film.

Amanda:No, you're in there could bet mid

Marco: they're conceived a. Ah, butler.

Amanda:I'm the fun quirky secretary that says weird things. Yeah, I guess that's what I play.

Marco: I had to do a British accent this morning.

Amanda:So did I. Folks, we auditioned for the same role. That's what our lives are like. We get up at 6am to do an audition where we're Competing against each other.

Marco: Our British listeners are probably saying, I would love to hear your British accent. Let me assure you, I sound like different parts of England in the same sentence.

Amanda:Let me assure you I sound as good as all the people that did American accents on Downton Abbey.

Marco: Okay, fair enough. There you go. Fair enough.

Amanda:That guy from Baltimore, his accent was awful.

Marco: Another thing Amanda's family likes to do is point out bad New England accents when people do them.

Amanda:There's a lot of them. So many bad New England accents. So little time in this world.

Marco: It's very.

Amanda:So, windshield washer fluid.

Marco: Yeah. So we went recently, and I pumped the windshield washer fluid directly from a pump into my windshield wiper area. I didn't have to get those big plastic jugs. I didn't have to figure out how to dispose of those big plastic jugs, because you're not supposed to. To put them in the recycling.

Amanda:You're not?

Marco: No. You're not. Oh, you're not.

Amanda:I didn't know that.

Marco: Yeah. You're not supposed.

Amanda:They're, like, contaminated or whatever. Yeah.

Marco: I don't know. Like, there's antifreeze in it. Who knows? You're not supposed to.

Amanda:Okay.

Marco: And places where you buy them don't want you to put them in their garbage because then they have to deal with it. So it was a pleasure to do that at that truck stop.

Amanda:So, maybe we'll be seeing more of those. One can only dream.

Marco: I'm just giving everyone the heads up. When you see it, you can say Marco told me about it first here on the podcast.


Amanda has a bias when it comes to windshield wiper fluid

And I have to say, I have a bias when it comes to windshield wiper fluid.

Amanda:Really?

Marco: I do. I prefer a blue windshield over the pink. Over the pink over the fluorescent yellow.

Amanda:Do you think blue is more water, like, or m. More clean or both?

Marco: More clean? Because blue reminds me of Windex, which is blue, which is a glass cleaner.

Amanda:Yeah.

Marco: And it is the color of the windshield wiper fluid that I remember as a child, my parents or my dad putting into the car.

Amanda:Which begs the question, could you do windshield white wiper fluid in any hue?

Marco: I've seen.

Marco: Purple. I have seen.

Amanda:Really?

Marco: Yeah.

Amanda:could it be a lime green? How about black? Why. Why stop at anything?

Marco: True. As long as the black doesn't, smear or smudge your windows.

Amanda:You'd be a soft beige,

Marco: I guess. I guess. I don't think that's an attractive color. Putting it into your car.

Amanda:Match the sand, though.

Marco: The sand?

Amanda:The sand that's on your car.

Marco: Oh, I see. Okay.

Amanda:Like, I guess sand.

Marco: Dirt. Dirt you can certainly have clear too.

Amanda:Yeah. But then do you know if it's actually working or. I guess you have to have it a color so people can go, look, it's coming out like I have it. I. I feel validated. Oh, this is a fascinating topic now for me.

Marco: Yeah. Do you. Have you ever.

Amanda:Silvery color would be interesting.

Marco: Yeah, I guess. Yeah.

Amanda:A gold. That'd be like beige.

Marco: Yeah. Have you ever been in a bright red for Halloween? Sure, sure. Have you ever been in a car where the car in front of you uses their windshield wipers and the fluid hit car?

Amanda:I have indeed. Yeah. It's raining fluid. Hallelujah.

Marco: I guess. I guess I never like that. you're breathing really close.

Amanda:I know, because I'm laughing at myself because I'm thinking of other jokes that I'm not saying. Don't you hate it when people say that? When they're like, I could make a joke, but I'm not gonna. And you're like, just make it. It's really. You couldn't make a joke because it wouldn't be funny if you said the thing you're thinking.

Marco: Right, right. Okay, well, those. Those breaths you heard from Amanda was her suppressing laughter, and it's impossible for me to remove that. Okay.

Amanda:Amanda, I'm sorry. I'm a little punchy.

Marco: People's sleep apnea machines are gonna say, what's going on? Why is there these sounds coming from.

Amanda:Well, we have a bed that detects snoring, don't we?

Marco: No. There's versions of the bed that can do that, but ours doesn't.

Amanda:But imagine me snoring into this app, then raised somebody's bed up.

Marco: I don't know if I'd like. Oh, yeah, right. Yeah, yeah, that could happen.

Amanda:Listen, like I said, I have that friend, Alexa Pozobon. and when people say her name, things happen. Houses go crazy.

Marco: Yeah. yeah, it happened on our podcast, so we try not to say that name.

Amanda:Oops.

Marco: yes, exactly.

Amanda:See, I'm Punchy. Bad joke.

Marco: Punchy, I think you are punchy today.


I want to talk about my baking now. So I'm taking a baking course

I want to talk about my baking now.

Amanda:I mean, we've all been waiting for this.

Marco: So I'm taking a baking course. I don't know if I've already mentioned this, and my first two lessons were me baking an apple pie. And I found some tips. And this is one of the things that we said in the podcast episode that we lost. I'm going to share a couple of tips. One Tip is if you're making an apple pie, use two different types of apple. One tart, one sweet. And. And it'll balance the flavor inside your pie.

Marco: And I really like that tip.

Amanda:Hm.

Marco: The other tip I can't really remember. Make sure your pie when you're making it is very cold. So what I did was I put my hands.

Amanda:The dough.

Marco: The dough. And so when you're kneading the dough, if you have hot hands like mine.

Amanda:Right.

Marco: I submerged them in cold water, dried my hands and then made the dough. Amanda's falling asleep in the background. That's her yawning. So that's my pie week. And today I had to make biscuits or quick bread. So I had to make my biscuits.

Amanda:So what is considered quick bread?

Marco: Biscuits.

Amanda:What else?

Marco: Muffins.

Amanda:Okay.

Marco: I believe a carrot or. Or pumpkin cake or pumpkin bread, I should say.

Amanda:I see. So nothing that you have to let sit.

Marco: Exactly.

Amanda:It should.

Marco: It should. You should be able to make it. Pop it in the oven and it will rise.

Amanda:What about Irish soda bread?

Marco: I think that's a quick bread.

Amanda:Everyone loves to make that on St. Patrick's Day.

Marco: Your mom makes it.

Amanda:Irish soda bread? Yep.

Marco: It's just a bread that you don't have to let rise.

Amanda:Yeah, I guess it's the baking soda. It must have baking soda because I don't think it has like Pepsi in it. I think it's like baking soda bread is what it's. And that's what rises it. Maybe.

Marco: Did you say Pepsi?

Amanda:Yeah, like a, soda.

Marco: Oh, like a soda. Okay.

Amanda:Seven UP kind of thing.

Marco: We are out of baking soda. I used it all to make my, my biscuits.

Amanda:Did you check the fridge? There's some in the fridge.

Marco: There is?

Amanda:Yeah. I always have baking soda on the fridge.

Marco: No, sorry. Baking powder. We're out of baking powder.

Amanda:Okay.

Marco: Magic is baking powder. Right. The magic.

Amanda:It is. Did you check both the things? Cuz sometimes we have two of them on, the go for a long time. We had like two or three.

Marco: No, I didn't check any. I only.

Amanda:Did you check the bin? The Tupperware bin?

Marco: Yes. It's not in the Tupperware bin.

Amanda:Well then we might be out.

Marco: We have a baking bin that sits under the sink.

Amanda:We have a small kitchen.

Marco: We have a small kitchen.

Amanda:And I feel happy that you're baking now because I'm usually the one that spends, I would say the majority of the time in the kitchen. So now you can understand my pain. Yeah.

Marco: it's hard to bake in A small kitchen.

Amanda:You don't have a lot of counter space. You really don't. And you Mr. Me. I love you, but you. Our counters get very cluttered with things.

Marco: What's that supposed to mean?


The cranberry is a difficult fruit to use and utilize

What things?

Amanda:You're just like, things end up on our counters and more and more. Some of them are mine, but it just becomes a thing of, like, this is where these bottles are just gonna stay.

Marco: I did wash all our bottles, our, like, water bottles recently.

Amanda:And they. There's a room for them in the cabinet. Not a lot of room, to be honest. But there is. But you like to leave them standing there.

Marco: They're ready to go. That's why.

Amanda:I know. But there's just not any space.

Marco: Fair enough. But anyways, I made biscuits.

Amanda:We're only two people. We don't need 10 water bottles.

Marco: I used cran. Dried cranberries.

Amanda:Oh, is that what's in there?

Marco: Raisins? Yeah. Because I know you don't like raisins.

Amanda:I don't. I thought there were raisins. That's one of the reasons I didn't have one.

Marco: No cranberries.

Amanda:Very exciting.

Marco: Or Craisins, as we call them. And I have to be careful with our, Craisin purchases because I got a lot of trouble.

Amanda:Oh, my God.

Marco: If you want to listen to some early episodes, you'll hear the crazy stories.

Amanda:Because at the start of our relationship, when I moved into this house, I was like, okay, moving in. You know, my baking powder, my baking soda, my water bottle. And there was no room on one shelf because the entire shelf was Craisins. One big bag, another big bag, two smaller half used bag. All of them open. But it's like, I think Marco goes to Costco. He's like, oh, Craisins on sale. Guess I'll buy two gigantic bags of Craisins.

Marco: I'll tell you one thing, Scurvy's coming back, and I'm not gonna get it, because I eat Craisins.

Amanda:It's a lot of Craisins.

Marco: So I used Craisins in my biscuits.

Amanda:We're acting like the whole world has access to this product called Craisin. There might be people that are like, what is a, Craisin?

Marco: So a Craisin, for those of you who haven't experienced it or don't have a plenitude of it in your cupboard, the way we do is a dried cranberry. And if you haven't had a cranberry, because cranberries aren't native to your area, a cranberry is a berry that's bright red, sometimes white, and sometimes mottled white and red. And it's very sour or very, What's the word? acidically sour. Like, how would you describe the taste of a cranberry?

Amanda:Yes. Very acidy. Not very. Like a tiny crab apple.

Marco: Yeah.

Amanda:Yeah.

Marco: It has that kind of flavor to it. So it's a difficult. It's a difficult fruit to deal with. It's often used as a souse or sauce with, your turkey for Thanksgiving. Yeah, souse. sometimes I say souse and I forget that that's not how you say it.

Amanda:Or Krause or cross.

Marco: So the, cranberry is a difficult, difficult fruit to use and utilize. Unless it's dried as.

Amanda:How do you solve a problem like a cranberry?

Marco: You make it into a craisin. You dry it like a raisin, and then it has a sweeter quality to it.

Amanda:Okay. But you are aware that drying a cranberry does not give it that sweeter taste. And what you have upstairs, those things have been soaked in sugar and grape juice. That's why they taste like. They taste really. Oh, I just blew your mind. Look at the back of the package. Yeah. A cranberry dried is still a very sour, bitter experience. The reason the people who farm, I guess the bogs of cranberries have to figure out what to do with them. And so Craisins happen. But it's mostly grape juice there, soaked in. No. Yeah, it's a lot of sugar.

Marco: Oh, well, okay.

Amanda:Sorry.

Marco: Are you sure?

Amanda:I really feel like I've upset you. Well, I can see like his shoulders just dropped. I feel. I feel like when I told you our grocery store was closing, that's what I feel like I've just ruined Craisins for you.

Marco: Well, whatever. I'll just. I'll get over it.


I burnt the bottom of my biscuit in the oven

But, There's Craisins in my biscuits. But I burnt the bottom of my biscuit.

Amanda:How did that happen?

Marco: Well, I put an egg wash on the top, which is supposed to brown the top.

Amanda:Yeah.

Marco: And I put them in for 15 minutes. At 4:25, they should be fine. But the problem was at 15 minutes, it was still very light on the top. So I said, I'll wait another two minutes. I shouldn't have waited two minutes. I should have checked after one minute. At two minutes, the top was golden brown. So I was like, oh, this is wonderful. They look great. But lo and behold, when I looked

Amanda:at the bottom, I still don't think the bottom should have Burned that much? Seems weird to me that they burnt. I don't know.

Marco: Maybe I had too much flour on the bottom of them. I'm not sure.

Amanda:You. You put them on parchment, right?

Marco: I did.

Amanda:15 minutes. Should not scorch them.

Marco: Like, it was 17 when all was said and done.

Amanda:Even still, I expect that from, like, the. The. The oven at the cottage will do that. But our oven is usually pretty good. It doesn't do that, so I'm kind of surprised. What. What rack did you have them on?

Marco: Center rack.

Amanda:okay.

Marco: I also think mine. My quantities are off. Every time I make a dough, it's too wet.

Amanda:Okay.

Marco: I want the dough to be Shaggy, but my dough is never Shaggy. It's always clingy and wet, so I'm always adding extra flour to it. Okay, so that's my dilemma.

Amanda:Shaggy.

Marco: Yeah, they say Shaggy dough. It should be Shaggy.

Amanda:Oh, I've never heard that.

Marco: My dough's never Shaggy. But I have to. I have to catch up because I'm behind. Not him. M only am I behind on our podcast Episodes Friends. I'm behind on, my baking.

Amanda:So are you gonna get marked on these burnt bottom biscuits?

Marco: I guess it's not so much the burnt that's gonna get me. It's if I don't hand in the assignments.


Okay, so now I have to work on custards. And I don't like custard

Okay, so now I have to work on custards.

Amanda:Oh, my goodness.

Marco: So.

Amanda:And I don't like custard.

Marco: Well, you have a choice of the following custards.

Amanda:Okay.

Marco: Representing Italy. Panna cotta.

Amanda:Okay.

Marco: Representing France. Creme caramel.

Amanda:Okay.

Marco: Representing Great Britain. What's, it called?

Amanda:I don't know. Sticky toffee pudding. Hang on.

Marco: It's called bread. What's the bread one? when you put bread. Wet bread in a pastry, and you cook it. What's it called?

Amanda:Wet bread in a pastry. Estrada. No.

Marco: What?

Amanda:Bread and a pastry. French toast. No. Pan perdu. No.

Marco: Babe, come on. It's the bread.

Amanda:Wet bread.

Marco: Bread. Soaked bread.

Amanda:Soaked wheat biscuit like my mom used to eat. I. I don't know. Soaked bread is French toast.

Marco: Bread, bread, bread, bread. Wet bread. like, wet. Not wet bread, but like, Oh, my God, Amanda, you're killing me.

Amanda:Why am I killing you? How is this.

Marco: Because you're making it more complicated than it needs to be.

Amanda:Wet bread. Custard. Pudding.

Marco: No, bread.

Amanda:Eggy custard.

Marco: It's a curd. It's. It's a. Oh, okay. Give me a second. I'm looking.

Amanda:This is really troubling to hear. I Don't know if this is a good episode.

Marco: Well, you're making. You're making a mountain out of a bread hill. So,

Amanda:what.

Marco: What is the dessert that has bread in it? That, bread. Oh, Amanda,

Amanda:Why do you keep saying my name like that?

Marco: Because you're not.

Amanda:It's really creepy and weird. Yeah, you're like, oh, how could you do this to me?

Marco: And I'm like, bread pudding. Bread pudding is what I'm trying to say.


Of those three, I have to make at least one of my brain

Amanda:Okay, all right.

Marco: What's bread pudding? It's.

Amanda:It's gross is what it is.

Marco: Okay, so you don't want bread pudding?

Amanda:No, I hate it.

Marco: Okay. Of those three, I have to make

Amanda:at least one of my brain. That's why I couldn't remember. Wet bread is what I'm going to call it from now on. And wet bread. You're killing me, Amanda.

Marco: Bread pudding. I love bread pudding.

Amanda:Okay, so it always has raisins involved. It's so nasty.

Marco: I love. I love raisins.

Amanda:I mean, I guess of all of

Marco: them, I could put craisins in it if you prefer.

Amanda:I mean, creme caramel sounds the nicest, but.

Marco: What, you don't like creme caramel?

Amanda:I don't like any of these things. I hate custard. Remember when I. We started this whole part of the conversation? I went, I don't like custard. Shocker. I don't like Gus.

Marco: Okay, so then I guess I'll just pick.

Amanda:But don't pick the bread pudding. No one's gonna eat that.

Marco: I like bread pudding.

Amanda:I do.

Marco: Like.

Amanda:Enjoy. Have fun. Don't you have to make the bread first, or can you just rip up some wonder bread and call it a night?

Marco: I don't know. I have to look at the recipe.

Amanda:Good old wet.

Marco: I'm going to make. I'm going to, Cuz I get to make creme anglaise with the. With the wet bread there. At the bread pudding.

Amanda:Yeah, yeah.

Marco: You don't like panacotta?

Amanda:I don't know. When have I had it?

Marco: You've had it once or twice.

Amanda:Have I? Then. Then that's probably my favorite panna cotta. Go for it. You always feel flan. I don't like.

Marco: Well, it's kind of flanny.

Amanda:What's flan?

Marco: Flan is the. If. If we were representing countries, flan would be Spain's, contribution to this.

Amanda:Funny is, I did a. I did a Spanish play once, and we kept saying creme caramel. That's why I was thinking I would like that one, but I guess it's French, so who knows?

Marco: You. You don't like creme carmel?

Amanda:I think you don't like. I don't like custardy things.

Marco: What about creme brulee?

Amanda:I mean, in a pinch, but it's not my favorite. I like cracking the thing, but I'll crack it and then hand it to the person to my left.

Marco: Okay, fair enough.

Amanda:None of these can hold a candle to a nice, thick, dark chocolate cake or a warm, gooey chocolate chip cookie.

Marco: I do have, black forest cake coming up in the future. So we'll be making that. I'll be making that.

Amanda:But make it good. Like, not dry. Like, make it good.

Marco: Listen, I can only do what I can do.

Amanda:I like things that aren't fully cooked, like doughy, which is. Makes you think I would like custard, but I don't.

Marco: Okay, fair enough. Fair enough.

Amanda:Wet bread? Not for me.

Marco: Okay, okay. But what about bread in a salad? Like croutons. Croutons. Or bonzanella salad that uses stale bread?

Amanda:I am fine with bread. Bread as a general concept. I eat bread.

Marco: But that's a wet bread in a salad.

Amanda:Not normally.


Amanda loves things soaked in olive oil and tomato

If it's a crouton, it's crunchy.

Marco: Okay, but what about in a panzanella salad?

Amanda:I don't know. Does that mean it's all soggy?

Marco: It's soggy from the tomato.

Amanda:Yeah. When was the last time I had a panzanella salad? I've never had one. I don't think I see them on chop sometimes.

Marco: Okay, well.

Marco: Okay, that's enough.

Amanda:So stop with that little line of questioning, Mr. Interrogator of you seem to love it when it's soaked in tomato. Yes, I enjoy things soaked in olive oil and tomato rule. But no one's made me a dessert custard soaked in olive oil and tomato.

Marco: I've had olive oil ice cream gelato before.

Amanda:Yeah, me too. It was delicious.

Marco: What if I made that. What if I made you a tomato custard that had a drizzle of olive oil and salt on top?

Amanda:Great. Put some bacon on it and we're good. Or mortadella or whatever. Okay, pancetta.

Marco: I'll see if I can make a savory custard.

Amanda:Yeah, that'd be great.

Marco: What about. What's that stuff called where it's like, in gelatin that they used to do in the 70s all the time?

Amanda:jello?

Marco: No, no, no. But it was, like, savory. Ah, stuff.

Amanda:Oh, like an ambrosia salt no,

Marco: yeah, terrine, like a terrain terrain.

Amanda:My mom made a lobster terrine once. Of a lobster. Like it was like a lobster dip in a terrine thing.

Marco: How was it?

Amanda:It wasn't bad. I'd Say yes to that.

Marco: Okay, I'm not taking a terrain class, so that's not gonna happen.

Amanda:You take a whole class where all you make is terrines?

Marco: That'd be amazing. You take a class, you just.

Amanda:Oh, here's Marco with his terrine of this week. All of our friends have to eat terrine.

Marco: well, I've got, you know, a good 12 burnt biscuits upstairs. We've got to figure it. The top is fine. Top of the biscuit to you. what was I going to say? I can't remember now, but,

Amanda:that we're probably at a time.

Marco: Well, we're just about out of time. But anyways, I hope you enjoyed this episode. We kind of rehashed what we talked about.

Amanda:Not really.

Marco: A little bit. The windshield, it's gone.

Amanda:No, there was other things. Really great things. Lost episodes.

Marco: What are you going to do? What are you going to do? Well, Amanda, thank you for coming and recording this episode.

Amanda:You're welcome, I guess.

Marco: And thank you.


Sorry about the hasty exit. It was technical difficulties

For our listeners who've been patient, we have received some notice asking, how are we doing? Is everything all right?

Amanda:Yeah. Sorry about the hasty exit. It really was unintentional. It was technical difficulties and we couldn't bounce back.

Marco: And there you go. But now we have. So, I hope you enjoy this episode. Next week we're going to have a guest that I've interviewed. so you'll have to tune in next week to hear that, that, that podcast.

Amanda:Marco.

Marco: I'm gonna keep it a surprise till next week. Her name is close to yours.

Amanda:As in the exact same first name.

Marco: Yes.

Amanda:And what about the last name?

Marco: Last name? No.

Amanda:Okay.

Marco: Until next week, we hope you're able to listen and sleep.