S01E02 - Kristin Finger and the Case of The Hollow Oak Nest Eggs

Welcome to the show that turns obscure recipes into awesome conversations, Cookbook Obscura! This week, the gang welcomes Kristin Finger to help crack the Case of the Hollow Oak Nest Eggs. In this one the gang dyes some rice, bleeds vinegar, and eats boogers.

Kristin is a Graphic Designer by day at the Wilma Theater, and by night (and honestly most days too) is an actor, improviser and lover of cats! She's the Artistic Director at CSz Philadelphia, home of ComedySportz where she's created improv shows such as; Murder Manor: An Improvised Game of Clue, Dun-Dun: Improvised Crime Unit, and most recently Hallmarkable: A Improvised Hallmark Holiday Movie. You can also listen/watch her on REMARK with partner Kevin Regan, where they remark on all Hallmark Holiday Movies.

Want more weird recipes in your life? Don’t forget to hit that subscribe button and share this show with your friends. Wanna see what we’re eating? Then check out our YouTube channel for the complete video of this episode and our Insta for the recipe and behind the scenes clips.

And now... Let's eat!

Show Links
Kristin Finger Website
Kristin Finger Instagram
REMARK on YouTube
Nancy Drew Cookbook on Amazon
Broccoli Family Tree
ComedySportz Philadelphia

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Transcript

The Cookbook Obscura Podcast
Season 01
Episode 02
Kristin Finger and the Case of The Hollow Oak Nest Eggs

[MUSIC INTRO PLAYS]

Ralph Andracchio  
Welcome to the show that turns obscure recipes into awesome conversations... Cookbook Obscura! This show is all about finding an odd recipe, grabbing an odd friend, and eating odd food... together. This week the kitchen staff welcome Kristin Finger. Kristen is a graphic designer, artistic director, instructor, performer YouTube sensation and above all else, a cat lover. 

Ralph Andracchio  
Want more weird recipes in your life? Don't forget to hit that subscribe button and share the show with your friends. Want to see what we're eating? Then check out our YouTube channel for the complete video of this episode, as well as our Insta for the recipe and behind the scenes clips. And now... let's eat! 

Ralph Andracchio  
...calm down. Hi, folks. 

Shannon DeVido  
Hello.

Aubrie Williams  
Hello.

Ralph Andracchio  
Welcome back to more kitchen misadventures.

Aubrie Williams  
Yay,

Shannon DeVido  
Very exciting. All my adventures in the kitchen are misadventures.

Ralph Andracchio  
All of that. We'll be talking about that later. 

Shannon DeVido  
Yeah.

Aubrie Williams  
How do we top last week is what... We're gonna do it.

Shannon DeVido  
The bologna cones? 

Aubrie Williams  
The bologna cones, yeah. This is actually something I'd probably eat and make and I may have when I was in third grade as well. So...

Ralph Andracchio  
I actually went through a spell a few years ago where I did make these a lot and because I love them and Dan loves them. So when I saw this was the recipe I took a huge sigh of relief because it's stuff I already have. I didn't have to go shopping and it's easy and delicious.

Shannon DeVido  
Well that's exciting. 

Ralph Andracchio  
Yes, very much so.

Aubrie Williams  
Classic, a classic, much like Nancy Drew herself.

Ralph Andracchio  
Think she phoned this one and a little bit. All the other ones are very mysterious. This one, you know,

Aubrie Williams  
Although this is a cookbook for kids, let us be reminded. This is something a kid could do. I think this is maybe one out of three that a kid could probably pull off pretty okay. Okay. No?

Shannon DeVido  
No you're probably correct.

Aubrie Williams  
I mean, this is at least one where I'm like, okay, that kid will eat this. It's like two steps. So in theory, it's not gonna work great for anyone, but also like a kid could pull like this is low bar, low bar. 

Ralph Andracchio  
Yeah, sure. I know. I know when I first cooked this before I would get frustrated because the egg never stayed in the middle. But this one, it behaved itself. So I'm gonna figure out what I did. And maybe because maybe because I cooked it in a toaster oven who knows?

Aubrie Williams  
That might be it higher temperature probably

Ralph Andracchio  
True. It baked and not fried.

Aubrie Williams  
Yeah. 

Shannon DeVido  
Like good chips. 

Aubrie Williams  
Yeah. Like mine instead but I just followed Carolyn Keene's directions verbatim. And it worked. I was doubtful, because they're all like she's like about five minutes. And I'm like, okay, cool. It took about eight minutes because my egg was very runny on the top to the point where it looks pretty raw.

Ralph Andracchio  
Well, aren't you supposed to flip them over?

Aubrie Williams  
No, you're supposed to just bake the egg in the middle. I thought,

Ralph Andracchio  
Oh, okay, 

Shannon DeVido  
This is all excellent conversation that we should be having with our wonderful guest. So, why don't we bring her on, and we can all have this conversation together?

Ralph Andracchio  
You are correct. Let's do that. So our guest for this episode is a graphic designer by day at the Wilma Theater and by night is an actor, improviser and lover of cats. Who doesn't love cats? She's the artistic director at ComedySportz Philadelphia, home of ComedySportz where she's created improv so shows such as Murder Manor: an improvise game of Clue, Dun Dun: improvised Crime Unit, and most recent recently Hallmark: an improvised Hallmark Holiday Movie. She's very busy. You can also listen/watch her on remark with partner Kevin Regan. Reagan. Reagan. Reagan. I don't know. Regan where they remark on all Hallmark holiday movies. So folks, welcome to the show, Kristin Finger.

Kristin Finger  
Hi, thanks for having me.

Aubrie Williams  
Thank you for being here.

Ralph Andracchio  
You're very busy. Thank you for carving. out time to be here.

Kristin Finger  
Carving out time.

Ralph Andracchio  
I did it again. Kitchen pun.

Kristin Finger  
Wait till you see my carving technique.

Shannon DeVido  
I cannot wait.

Ralph Andracchio  
How excited do you get about food Kristin on a scale of one to 10

Kristin Finger  
I get... Okay. Making it, zero. Eating it, 10. Cleaning up after it, zero. 

Ralph Andracchio  
Yeah, 

Aubrie Williams  
Yep.

Shannon DeVido  
That's the appropriate ratios.

Kristin Finger  
Yeah, I don't. I'm not a cooker. When we were growing up my mom was known as a cooker-baker. That is what my brother and I refer to her as we're like mom's the best cooker-baker there ever is. So I am not what I'd like to refer to as a cooker-baker at all. She trained me well. However, I'm just not interested.

Aubrie Williams  
You got to know what you're willing to do and know what you're not willing to do you know, in this life.

Kristin Finger  
Also I'm glad you gave me an option for recipes that were not oven needed because our oven, the buttons on it, only the four works so we have to cook everything at 444 degrees so 

Aubrie Williams  
Wow. 

Kristin Finger  
And that's not a bit that's legit. I tried. I was like I'm gonna make cookies one night I was like this will be fine. No. Like temperature makes a difference when you're cooking folks at home. 

Aubrie Williams  
Yes, correct.

Ralph Andracchio  
That's almost the temperature where you just clean you set it to clean itself.

Kristin Finger  
It couldn't have been like the two. You know what I mean? Like

Aubrie Williams  
That's like the highest temperature an oven can get, basically.

Kristin Finger  
And I think it's been like two years now that John and I are like wow, we got to have somebody come out and take a look at that. And like literally we don't use it as much.

Aubrie Williams  
I love that you're just like yeah, this is life now.

Kristin Finger  
Yeah, like that's what it is. Like, oh well. Oh, well. 

Shannon DeVido  
How do you make food?

Kristin Finger  
Ah, on the stovetop. 

Shannon DeVido  
Okay. 

Kristin Finger  
It's thankfully, gas so that baby gets pretty hot so I can cook some chicken on on the on that. 

Aubrie Williams  
Awesome 

Kristin Finger  
On an open flame in my house.

Aubrie Williams  
You just skewer it you just...

Kristin Finger  
I just skewer it's like 

Aubrie Williams  
Rotisserie? 

Kristin Finger  
Yeah, no no.

Ralph Andracchio  
Spit roast.

Kristin Finger  
Often I buy a roasted chicken already made for me from my local alchemy. And that ends up being a meal for that night and then lunch the next day.

Aubrie Williams  
The full rotisserie. Is that what you do? Yeah, I do that too a lot. It's so cheap. It's like $8 at our local market.

Kristin Finger  
And it's so good and it just falls off the bone. Oh my god, it's so good. And it's like you're thinking you think yourself oh my god, I buying a whole chicken and I'm gonna eat this whole chicken. They're like they find the smallest chickens. They're so small. So I don't like now I'm like, I'm going to buy a chicken and eat it. So.

Aubrie Williams  
Do you have like a method to your madness? Do you just like carve it all? Do you take the sometimes I'll just pull a drumstick right off.

Kristin Finger  
I pull, I pull wing wing drumstick drumstick and then I take that meat off. Usually I eat one of the drumsticks like literally right out of the gate as I'm devouring, tearing apart the rest of it. So I'm literally like cannibalizing while still just tearing the carcass apart like if you really think about what we're doing? 

Aubrie Williams  
I love her. I feel seen I feel seen.

Kristin Finger  
It's frightening. It's like "rawr-rawr" just tearing into this bird.

Ralph Andracchio  
I usually get the bags of like the eight pieces that they sell too because I can't be bothered to pull anything apart. So 

Kristin Finger  
It's a lot. 

Ralph Andracchio  
It's a lot Yeah, and I'm afraid of tapping into something primal and then not being able to stop and just... Dan and I just rip each other apart. Yeah.

Kristin Finger  
I'm also very oddly, I was vegetarian for a bit and then I was like ah, I'm not a good vegetarian because I just ate noodles. And then I basically was like, I'll start eating chicken again. But there's something about which I'm shocked that I can take the meat off this bone, but like when you order when you go to like a fancy place and they bring out you're like "I'll have the chicken" like a wedding and then it comes out on the bone. And I was like, I don't want it. Like I just give me I like to pretend that chicken is sort of just I don't know. So that's that's why it is odd when I randomly I must have a little bit of carnivore inside me because like, I randomly want a hamburger but I'm not like a big meat eater. So I guess tearing apart a chicken once a month is fulfilling something inside me.

Ralph Andracchio  
Yeah, there's really no equivalent in the in the vegetable world of like I really tore into that head of broccoli. Yeah,

Aubrie Williams  
Yeah. Maybe like a spaghetti squash. What would be the equivalent?

Kristin Finger  
I'm not gonna lie. It's a little tricky when I by the head of cauliflower. Getting into that baby like is there a proper cutting technique for a head of cauliflower besides just ripping it apart? 

Shannon DeVido  
Yes. Throwing it directly in the trash.

Kristin Finger  
Shannon! I love cauliflower because it doesn't taste like anything until you put stuff on it that...

Aubrie Williams  
I think there is i i like baked some cauliflower once and I you cut like the stem. And then you're supposed to cut the little stems and they all kind of fall off.

Kristin Finger  
Well yeah, but I mean when you first get a thing of cauliflower, there's like the nests on the bottom, and all the little cute white heads on the top. So I ended up just like carving out like it's a pumpkin, the bottom green part and going pulling that off. And then I just pull apart all the other little trees if you will. Then I like cut the little stems off the trees because I don't want that part.

Aubrie Williams  
Yeah, I don't like the stems either.

Ralph Andracchio  
Which which plant is it where like five different things we eat is all the same thing is that broccoli and brussel sprouts and and asparagus? I don't know there's a plant where we eat different parts of it at different stages of its development. But it's all the same plant. Yeah, and I can't think of it. During the show, I'll look it up while you all are talking and I'll see but I swear to god there's like a plant where, depending on which stage it is at the growth. They'll be like, oh, let's cut this off and eat it. Brussel sprouts.

Aubrie Williams  
My mind's blown.

Ralph Andracchio  
I don't know. I'm gonna look it up. Anyway, while I'm looking that up. Aubrie, do you want to introduce our...

Aubrie Williams  
I would love to so tonight we are cooking. Well, we'll use the term cooking loosely ish. Hollow Oak Nest Eggs. This is a whole basically two ingredient meal. You got your bread. It can be a white bread. They suggest a white bread, but a hint from Nancy is buy uncut whole wheat bread for this recipe. Then you can make the slices as thick as you like. When up top it says well, not too thin, but it says on the thin side. Yeah. And then you just need your average household items of oil, salt and pepper. So yeah, pretty easy. 

Kristin Finger  
Pretty easy. 

Aubrie Williams  
How was experience for for you all? Wanna give us a look. See? 

Ralph Andracchio  
Oh yeah, let's see

Kristin Finger  
I'll unwrap mine.

Aubrie Williams  
Ooo

Kristin Finger  
So okay. With my stomach. I can only have rye bread. I can't have white bread. So I couldn't follow her you know suggestion of going and getting uncut bread because I guess I could have gotten a loaf of rye but I'm not made of money. So I just you know got the regular rye bread that's in my... but it's very thin already. And I was like, how deos one hollow this out? So I grabbed a fork and it just started like what's what is this gonna do? Oh immediately hole in the entire like, like it's just a hole I was like, Okay, so number one. And then I was like, crack the egg in the little hole. And then I just was like, okay, then it's supposed to just sit here but like the egg on top was not cooking. And that's disgusting. So I don't even eat sunny side up like eggs. So this may have been Yeah, that's beautiful. Ralph please. Please show yours as well because I then I'll reveal mine.

Aubrie Williams  
I left this on. I left a little little hairdo

Kristin Finger  
A little drippage. 

Aubrie Williams  
Yeah.

Shannon DeVido  
Kind of like a hat. 

Aubrie Williams  
Yeah this one has like George Washington hair. 

Kristin Finger  
Okay. 

Shannon DeVido  
Oh, wow.

Ralph Andracchio  
Oh, it looks like Santa Claus

Aubrie Williams  
Your's has hair too. That looks like the makings of a good breakfast sandwich though. Like when you slather...

Kristin Finger  
That's all it became, like here's the back where you see this the hole

Aubrie Williams  
So, question... Did you flip yours over because in the recipe it didn't say to flip it over but you can if you want. 

Kristin Finger  
I flipped it over because the egg was not cooking. And then when it was just like when I see just like that blargh. I was like, oh, so I stabbed it with like a what do you call a spatula? 

Aubrie Williams  
Oh, okay. 

Kristin Finger  
So then attempt number two. I said why don't we make the hole bigger? So that way it's almost like a little cup for the egg to be cooked in. But again, it just sat there. And all that happened was my bread got burned. And it like splooged all over and then this one I also added cheese. I went rogue and I put cheese on this one

Shannon DeVido  
I was gonna say, it looks like cheese. Okay, that makes more sense.

Kristin Finger  
Garbage probably still tastes exactly the same as yours. It's just presentation is lacking 

Ralph Andracchio  
Yeah.

Aubrie Williams  
I, hey it's it's it's about what it tastes like in your mouth is what I love

Kristin Finger  
Am I allowed to eat it yet because I am hungry. Look at yours c'mon. 

Shannon DeVido  
Oh my goodness.

Aubrie Williams  
I'm takin' my film off just for 

Shannon DeVido  
Ralph that legitimately looks like brunch level

Aubrie Williams  
Carolyn Keene is very proud of you.

Ralph Andracchio  
Again, we don't have a cooktop. We're doing a kitchen reno. So this was in the toaster oven. 12 minutes. 350. Came out pretty good, I think but the bread is very hard. It's like croutons. So I'm going to destroy my mouth eating this 

Shannon DeVido  
Croutons are delicious though

Aubrie Williams  
Oh, they are I agree. Mine's croutony at the ends but where the uncooked egg is it's not.

Kristin Finger  
Mine is a soggy piece of toast.

Shannon DeVido  
How is it tasting though? 

Aubrie Williams  
Mine appears that I'm gonna drip a little bit. 

Shannon DeVido  
Oh, no.

Ralph Andracchio  
Oh, Aubrie. Oh god.

Kristin Finger  
I wouldn't have eaten that

Aubrie Williams  
It's sunny-side... I like a runny egg. Because then you can dip your bread in it and you get extra 

Shannon DeVido  
But it's not cooked.

Aubrie Williams  
Guys, you signed up for this. 

Kristin Finger  
I know I chose this. Shannon to answer your question. It's actually very good. 

Shannon DeVido  
Oh, good.

Aubrie Williams  
Oh my god. You did? Yeah. You added cheese too, which was a real good move.

Shannon DeVido  
That was inventive, that was inventive thinking. And I appreciate the rogue forward thinking attitude that you had with it.

Kristin Finger  
Well, I wanted to you know, I thought I had more of my everything bagel sprinkle stuff and I wouldv'e put that on but, all out fresh out.

Shannon DeVido  
Oh, no. Trader Joe's send Kristin more everything bagels.

Aubrie Williams  
Yeah. Can you be a sponsor of Kristin, not our podcast? Just send Kristin Finger a taste of everything seasoning? 

Shannon DeVido  
Oh my god, thanks Trader Joe's.

Kristin Finger  
I put it on everything and I really mean that.

Shannon DeVido  
She does. I can I can attest to this being true.

Kristin Finger  
I make like turkey sandwiches and put that on instead of salt and pepper. 

Aubrie Williams  
That's great

Ralph Andracchio  
Can't go wrong with that.

Aubrie Williams  
If you're listening Trader Joe's please.

Kristin Finger  
The interesting thing is this is almost french toast. Because when you make french toast 

Aubrie Williams  
Very true, 

Kristin Finger  
Right? The way that it's like, spread on the bread so much. It's almost like you dipped it in the egg. You know fried her up. 

Aubrie Williams  
You just don't cut a hole in French toast but you could I suppose if you're feeling crazy.

Ralph Andracchio  
When I used to make these. I used to make these back in the day for me and Dan it was like our favorite thing to eat for breakfast. I would. I would cut the middle out with a small glass so it was a nice round thing and then the the thing that popped out was like little bread wafer. I would make little mini french toast with those. 

Kristin Finger  
Oh my goodness. 

Ralph Andracchio  
Nothing went to waste.

Aubrie Williams  
What? I just threw mine out. 

Ralph Andracchio  
Yeah.

Shannon DeVido  
Oh my gosh, little mini french toast sounds delicious.

Ralph Andracchio  
Little mini French toast rounds. Delicious.

Shannon DeVido  
You really are just brunch 

Kristin Finger  
Yeah,

Aubrie Williams  
That's so resourceful. Ralph, I love that

Ralph Andracchio  
Right? Cus I looked at I was like I feel bad about throwing it out. I have extra egg.

Aubrie Williams  
I'm gonna try that next time because I now have a king sized loaf of Strohmann's bread because no one had anything smaller and we didn't have bread. So I have like 45 more pieces of white bread. So I'll be eating this for the next year.

Kristin Finger  
I'm taking off the burnt bits. I don't want those 

Aubrie Williams  
fair 

Shannon DeVido  
Oh that's fair.

Ralph Andracchio  
Hey, Shannon.

Shannon DeVido  
Yes,

Ralph Andracchio  
I noticed that you're not eating what we're eating. 

Aubrie Williams  
Yeah, 

Ralph Andracchio  
I'm sure there's a reason behind that. Would you like to share with the audience why you're not cooking with us?

Shannon DeVido  
Thank you so much for asking. We were calling this segment. Shannon is the worst Cook of all time. Um, and let me tell you why. So here's the thing. This is why I'm not using what you are eating. Okay. I um, I have a lot of bad cooking stories. I'm going to try to relate it to our current meal. So I wanted to make breakfast and I only liked scrambled eggs. But I could not reach a bowl. And so I thought, Okay, I'm gonna need like one of those fancy fancy cooking shows. And I'm going to crack the egg on the side of the pan. And then like put it in the pan like, you know, like the fancy people. And so I tried to hit it I'm not very strong, so it didn't fully crack. So like some of the juice started spilling out. And then I hit it again. And the only thing that landed in the pan was the shell. The egg landed on the ground. And so I was like okay, well let me try again. Tried it again. Same result. Two eggs on the ground. Two shells in the pan. Now I was alone. So my dog started eating the egg. 

Aubrie Williams  
Oh no. 

Shannon DeVido  
I had to have someone come to my home. And clean up the eggs that were on the ground. So I am not allowed to make eggs anymore. 

Kristin Finger  
There you have it. 

Shannon DeVido  
So that's where we are. 

Aubrie Williams  
Understandable. 

Shannon DeVido  
Yeah.

Kristin Finger  
What's your What was that segment called? Shannon's the worst...

Shannon DeVido  
Shannon's the worst Cook of all time.

Kristin Finger  
You have a theme song yet?

Shannon DeVido  
Not yet. But if if you have one, 

Aubrie Williams  
let's make one up. 

Shannon DeVido  
Let's make one yeah.

Kristin Finger  
Crack. Smash. Crack smash crack smash Worst cook in the world. Can't even make an egg. It's Shannon.

Shannon DeVido  
Done. That's actually also now my ringtone.

Aubrie Williams  
You'll get royalties. We'll give you the royalties for that but we will use it every episode.

Shannon DeVido  
I'm 100% going to use that every episode.

Ralph Andracchio  
Shannon, you going to answer your phone? No, no, I want to hear this.

Shannon DeVido  
This is a theme song written just for me. I'm gonna let it play the entire thing.

Aubrie Williams  
The gift that keeps on giving

Shannon DeVido  
The sad part is no one calls me so I'll never hear it but...

Aubrie Williams  
We're gonna call you all the time. I'm just gonna start calling you now.

Shannon DeVido  
Okay, great. I do want to hear my theme song.

Kristin Finger  
Oh my god. That was delish.

Aubrie Williams  
I hate both of them.

Shannon DeVido  
I'm so glad they were delicious.

Kristin Finger  
I left the weird bread pieces. Also there was like a piece in the middle where like the egg wasn't cooked all the way through not having it 

Aubrie Williams  
Fair.

Shannon DeVido  
No, no, no any egg that's not scrambled egg is not an egg. I want to eat.

Aubrie Williams  
Fair, fair. Yeah. 

Ralph Andracchio  
Do you like scrambled in your egg Shannon? 

Shannon DeVido  
No,

Aubrie Williams  
No cheese or anything even simple like no? Ok.

Shannon DeVido  
I'm not a big cheese and neat combo fan. I like my cheese separate. And I only like one you know this is not about me, Kristin, um. What other foods do you enjoy?

Kristin Finger  
Oh my god. So speaking of more so to my diet habit, It's not a diet habit. It's literally anyway, I can't have white flour. It's not a gluten allergy. It's just my stomach doesn't know how to eat white flour and it doesn't know how to eat most sugar and it also can't have dairy. So my favorite food is pizza. And yeah, I just eat it anyway. But I have to immediately probably,  can I say poop my pants on this podcast? 

Aubrie Williams  
Yeah

Ralph Andracchio  
You can say shit your pants too if you want. 

Aubrie Williams  
Yeah, we're not we're not this is not for the children.

Kristin Finger  
Oh great. But my other favorite foods. This I love an Apple a really good, Honey Crisp apple is one of my favorite snacks. So like also salt and vinegar chips. Yeah, I would say those are my three favorite things. Not in any particular order.

Ralph Andracchio  
If you're trying to avoid sugar I think it would be hard in the United States because there's sugar in literally everything we eat. People go over to Europe and eat more than they do here and they're like I lost 15 pounds. I don't know why it's because the food is better and not shoved with sugar.

Aubrie Williams  
Yeah, it'll say no added sugar and then you'll like look at the numbers. It'll be like 52 grams up top and then like 10 grams and you're like, No, you added like a bunch of sugar.

Kristin Finger  
Well, I went to a nutritionist because every doctor was really annoying. Like medically, you're not helping. And so when I went to a nutritionist slash chiropractor, we like, figured out what I was able to eat. And then when I literally only ate just that I lost 25 pounds. Like I gained it back since then, because now I've just like found the workarounds. But like what I was like straight up just like okay, I can only have this, this this and this and this. I just ate that for like a whole year. 

Aubrie Williams  
Wow. 

Kristin Finger  
It's very difficult. The one Thanksgiving I couldn't have like mashed potatoes and stuffing like clearly I couldn't have stuffing. So I made ah, Shannon will love this. It was like cauliflower. Like you'd make mashed potatoes but it's made out of cauliflower.

Aubrie Williams  
They sell those yeah.

Kristin Finger  
I brought that to Thanksgiving and everyone was like Ah... 

Aubrie Williams  
No, that's all you 

Kristin Finger  
Yeah, that's so nice. 

Shannon DeVido  
You're the least favorite relative now.

Kristin Finger  
But yeah, I love food. Oh candy. I love Yeah. 

Ralph Andracchio  
Speaking of cauliflower again, I found it 

Aubrie Williams  
Update 

Ralph Andracchio  
I was I was a little mistaken. It's not the same like actual plant but they're all from the same like plant generally. Broccoli, kale, cauliflower and brussel sprouts are all from the same species of plant. 

Kristin Finger  
Oh,

Shannon DeVido  
So it's like the same seed essentially

Ralph Andracchio  
Kale, brussel sprouts, cauliflower, cabbage. It's all Brassica oleracea 

Aubrie Williams  
Wow. 

Ralph Andracchio  
All the same species.

Shannon DeVido  
It all tastes so different. 

Ralph Andracchio  
I know right? 

Aubrie Williams  
Yeah. Is it different stages do you like plant...?

Ralph Andracchio  
No I think I was wrong about that. Like they're the same species of plant but like they're 

Aubrie Williams  
different seeds ok.

Ralph Andracchio  
Yeah, but it's all the same. Same family... weird.

Shannon DeVido  
Well, just like regular families. Some suck and some are great.

Kristin Finger  
I don't like broccoli. And but I love Brussels sprouts. Like I love brussel sprouts. 

Aubrie Williams  
But I don't hate broccoli. So 

Kristin Finger  
I know I saw you eat it yesterday.

Aubrie Williams  
Yeah, that's right on a train 

Ralph Andracchio  
Broccoli on a train.

Kristin Finger  
I got another salad today to make up for the garbage that we ate this weekend. So

Aubrie Williams  
We did eat like garbage. But yeah, this was fairly healthy in this grand scheme of things bread and egg.

Kristin Finger  
The oil I think is going to upset my stomach. If we're talking about shitting our pants.

Aubrie Williams  
Oh no. Okay. Do you have an oil that works like that, doesn't upset your stomach? Do you have specific oil 

Kristin Finger  
I think because I cooked it like so it just soaked into the bread. It didn't cook away. So I think that's why because usually I can cook with this olive oil when I roast like cauliflower or Brussels sprouts. I just drizzle it on top and then it like cooks away. But like this, it just was like yeah, cooked into the bread. It became part of the bread. Yeah. But other than that, I think it was pretty healthy. Absolutely. I mean, it's it's bread and eggs.

Aubrie Williams  
Yeah, we could have we learned this last time. We could have put a sprig of parsley on there, full of vitamin C.

Kristin Finger  
And here's something very exciting for the folks at home that when it's snowing and everyone says I gotta go to the store and get bread and eggs. You can make this now and not just

Aubrie Williams  
Beautiful. Yeah, you have an actual recipe and we will share it on our social media. It probably won't snow ever again.

Kristin Finger  
I don't think so. But at about 4:15 today it hailed for 10 minutes.

Aubrie Williams  
I saw that I was driving it and then it hailed as I left too. Two separate times.

Kristin Finger  
Yeah. I literally I Jake Gyllenhaal we need you like he was in that movie? Yeah, like I Dennis Quaid and Jake Gyllenhaal. We need you.

Aubrie Williams  
I was driving on Kelly Drive. And Kristin was like, is it hailing? And I was like, yeah, look at the ground. It was like salt was like pinging all over.

Kristin Finger  
Pretty big ones too. They weren't like rocks, but they were like pebbles.

Aubrie Williams  
Yeah, that was sizable hail I would say.

Kristin Finger  
Um, can I... this is a good segue to Aubrie I have an update from Marge about what was inside of her book.

Aubrie Williams  
Oh, yes, please big reveal.

Shannon DeVido  
So wait let's say wait wait, let's go back. Let's start. Aubrie explain what you found in the book so that Kristin can give us update. This is a very update heavy episode. I'm very excited about it.

Kristin Finger  
Also explain why you have those books. And yeah,

Shannon DeVido  
So let's start at the beginning. 

Aubrie Williams  
I did explain this last episode. But in case you didn't tune in also. So Kristin Finger's the reason I have 100 Nancy Drew's I think? Close to 100. 70? I don't know how many um and her mom threw in this bonus cookbook, which I didn't really like look at immediately and then after the fact I kind of perused it and realized how crazy it is. And also has your mom ever cooked out of this? I'd be curious to know.

Kristin Finger  
Let me ask her that as a follow up because I said Aubrie, Shannon, and their friend Ralph started a cooking podcast that is making all the Nancy Drew Cookbook Recipes. And she said that's awesome three exclamation points.

Shannon DeVido  
Oh yay. 

Aubrie Williams  
Oh my god. We're doing it for you Marge we're doing it for you.

Kristin Finger  
...if you did anything from it.

Aubrie Williams  
So whenever I set dress, I put a few Nancy Drew's behind me and I always put your mom's because they're the OGs. And then out of I believe it was the well, it was The Clue in the Jewelry Box - in the Jewel Box. I opened it up and I was like, Oh, what's this interesting bookmark and it's two Sunoco motor fuels like a receipt of like the receipts you fill in two of them in one page, up front and then in the back. I like opened it to put it down. I was like, oh, there's something else peeking out. And this is a save 38 cents off the $1.25 cover price. People magazine. Tootsie. Tootsie on the cover there. 

Ralph Andracchio  
Tootsie on the cover. 

Aubrie Williams  
Yeah no, business reply card.

Kristin Finger  
So I asked my mom I sent her the pictures and I said already found these in your Nancy Drew book, one of the books. Do you know what they're from? And she's the first thing she said Look how old the magazine order is form is and then she wrote just pitch them and I think she meant just ditch them. The fact that I think my mom wants us to pitch.

Shannon DeVido  
Pitch a Nancy Drew mystery based around where those Sunoco receipts came from.

Kristin Finger  
I know.Sshe knows where the Sunoco receipts came from and what they were for. They were both from at the Sunoco station in Maple Glen on the corner of Norristown and Welsh where we like we lived in Horsham right beside and that's where she would go and get her oil changed. So she's pretty sure that those are credit card receipts but like when used to have to do the -

Ralph Andracchio  
Oh Yeah, those were the days

Kristin Finger  
but she paid with cash. So like when you bring your car in, they start to slip for you. And then if you pay cash, they just write cash on it instead of doing the card. So that's the mystery of the Sunoco receipts

Ralph Andracchio  
Solved. 

Shannon DeVido  
Solved.

Ralph Andracchio  
I was wondering if because there's a number and it's 90 it's 19,035. So and it has it has a period at the end and I was like Is this a zip code?

Kristin Finger  
No, that's probably her mileage.

Ralph Andracchio  
Oh, perfect. Yeah, that makes sense

Kristin Finger  
And really big drumroll for this. Marge has made something from the cookbook. 

Shannon DeVido  
What?

Kristin Finger  
 She made the ham with brown sugar and OJ recipe.

Aubrie Williams  
Oh my god. It's in here. Did she like it?

Kristin Finger  
I'm going to say was it good? Yeah, we'll see. She's really attentive. She must be sitting and reading on her iPad.

Aubrie Williams  
See if I can find the ham.

Shannon DeVido  
That's amazing.

Aubrie Williams  
That's so cool. I love this so much.

Kristin Finger  
Yeah. I just love that because so for the folks at home again, I don't know who I'm talking to. But my mom got her whole childhood collecting those books. And I believe getting some as they were released like in the 70s and stuff. And then as an adult, it just became this like, if she saw them at thrift stores. She would just continue to lead to like fill in the missing ones and stuff like that. And when her and my dad went to go sell their house they're living in an RV full time. She couldn't bring these hundreds of books with her. And I'm the worst daughter in the world and didn't want all of these books because I don't like to read. So I took I took 123 I took about 10 that were the really really old ones that she like bought as a kid or found at thrift store. You know what I mean? Like the really old looking cover ones? Yeah, I have like 10 of those just on display in my house because they look cool. But then I think I don't know how I mentioned it to you Aubrey but you're like oh, and then my mom is obsessed. That someone she like she wanted to give them to a good home. She didn't want to just donate them. So she's he's just so happy. And the fact that you're using the cookbook now is making her lol Nancy Drew fan dreams come true.

Aubrie Williams  
I love this. I have always been a huge Nancy Drew fan. And I think I might have posted something and you're like wait, you like Nancy Drew?

Kristin Finger  
Yeah. Oh, she said the ham is good. And now she just always makes ham that way. 

Aubrie Williams  
Oh 

Ralph Andracchio  
Wow.

Shannon DeVido  
Oh, wow. The Nancy Drew Cookbook changed her ham life. 

Aubrie Williams  
So the ham... I believe the ham is on the cover.

Shannon DeVido  
Those are pineapples though, not oranges.

Aubrie Williams  
yeah, no, no, you can put pineapple on the ham that is in the recipe. I'll pull it open. But also look at these wine glasses full of milk.

Kristin Finger  
I mean, that's classy 

Aubrie Williams  
Or eggnog?

Aubrie Williams  
Can't ask Carol Keene. So

Ralph Andracchio  
Either or not paired with him, please. 

Kristin Finger  
No, 

Aubrie Williams  
No. Yeah,

Kristin Finger  
I wouldn't know that she made her ham that way. Because I hate ham. So I wouldn't have eaten it. Yeah. All right. 

Aubrie Williams  
That's fair. 

Kristin Finger  
Yeah. 

Aubrie Williams  
All right. Should we should we get into the questionnaire guys? Is that about that time? 

Ralph Andracchio  
I think so. Yeah, I think it's a good question time.

Shannon DeVido  
 Is it time for the world famous questionnaire?

Aubrie Williams  
The world famous questionnaire. Yes. It's about that time 

Kristin Finger  
Does this have theme music?

Shannon DeVido  
Yes, it does. So we have a world famous Cookbook Obscura questionnaire that also needs a theme song. Go.

Kristin Finger  
If you've got questions, and you err on the right side of life, you've got questionnaire questionnaire time with Shannon and Aubrie. Ralph in his kitchen that's not finished yet. Questionnaire. 

Ralph Andracchio  
Oh, I love it.

Shannon DeVido  
Incredible. 

Aubrie Williams  
We're gonna have you on retainer

Ralph Andracchio  
We'll play that every episode you'll get five cents each time. 

Aubrie Williams  
Yeah.

Kristin Finger  
It will pay for that it'll pay for the eggs I bought.

Aubrie Williams  
Every time every every time one of your song airs one of your songs air I'm gonna send you an everything bagel. Seasoning. You're gonna have like a case.

Shannon DeVido  
Yes, finally. Trader Joe's.

Aubrie Williams  
Trader Joe's. You could sponsor it but if not, if you're not feeling generous, I'm just gonna buy Kristin... 

Kristin Finger  
Yeah, that's fine. 

Aubrie Williams  
And mali it anonymously.

Kristin Finger  
Yeah, hit me with these questions. 

Ralph Andracchio  
Hit me with your best shot.

Aubrie Williams  
All right. Um, Kristin, what is your best food memory?

Kristin Finger  
Best Food memory. It's funny because you emailed me these and then I like responded to you. And can I share a different I responded with? Ok great. So listen, 

Shannon DeVido  
People who have the internet don't know.

Kristin Finger  
Yeah, I don't know what I wrote. First. It was about good pizza. Which was good, but this is better because we just saw my friend Natalie. This weekend. And her mom is French and has the best accent in the world. And I would always spend every day over their house like after school. And so her mom would start cooking dinner and then she would have to go maybe let the dogs out. So she'll be like, Natalie please keep an eye on the food. You stir the rice make sure it's you know this and that and then she would whatever so the one day she was cooking this big pot of rice. And she went out to go let the dogs out and was gone for a while and I was like Natalie, I have the best idea in the world. What if we dyed your rice like a fun color? And then your mom would come home and it would be really funny. And Natalie was like "eh" and I was like let's do it. So like, I found purple food coloring. But I didn't realize that it was the kind that you don't like you just see like a drop. Do you know what I mean like, so I was like, and like squeezed it in this pot. We just start sorting and I was like, Whew, that's a that's a deep purple. That is very purple. And then it stained the pot and it stained... and her mom came home. Just everyone act natural. She was like what is this? Who died my rice purple? Who dyed my rice purple? And she was asking the question as if she didn't know it was me. So what happened was the reason this is one of my favorite food memories is because oh my god she refused to eat it. But she also refused to throw it out. So for the next week of me like going over their house after school. I couldn't have the chips or cookies or whatever I had to eat the rice. So that is literally like I will forever like Mrs. Rother. I love you so much. Like I what a baller move to make a 13 year old kid just eat rice until it's gone.

Aubrie Williams  
That's like she taught you a lesson. I bet you never dyed rice again.

Kristin Finger  
No, I have

Aubrie Williams  
it's your thing I didn't know.

Kristin Finger  
So that's that's probably my favorite food memory of all time for sure. Yeah.

Ralph Andracchio  
It's like it's catching your kids smoking and you make them smoke the whole pack. You will eat this whole pack of rice

Kristin Finger  
It was like cooked for a family of three plus like leftover so it would look...

Aubrie Williams  
Well I guess rice doesn't really go - like there's no like bacteria like there's no like

Kristin Finger  
No I mean it wasn't like the whole week she just she it proved her point do you really mean like the next two days? It was just like she wouldn't let me eat anything else. I don't even know if I ate like a lot of the rice. You know what I mean, it's just like can't have anything else until this rice is gone.

Aubrie Williams  
I would have brought a bag of snacks from my house Kristin is what I would have done. 

Kristin Finger  
No but that's the problem is my house didn't have snacks. My mom was it like Natalie's house was like snack central.

Aubrie Williams  
Yeah, I would have been there too every day. Yeah.

Ralph Andracchio  
Second question. Taking it taking a hard turn to the left. If someone were to cut you, God forbid, but if it did happen, what sauce would you bleed?

Kristin Finger  
Okay. This one I did think about and I thought about it deeply because at first I was going to say ranch because that is good on everything. And I think but anyway, that's not the truth because - I don't know can we consider this a sauce? I think I would bleed vinegar. 

Aubrie Williams  
Yeah. 

Kristin Finger  
I put that on everything. Or I want salt and vinegar chips. I have salt and vinegar almonds right now over in my eye sight. When I make cauliflower, the delightful Mary Carpenter gave me a delicious recipe for a spicy mustard and like vinegar mix and then you toss that in with chickpeas and roasted cauliflower. So I think it would be I think it would be a salty vinegar would pour out of my... And that might be good. If someone is murdering me like the backs it would burn their eyes. And then it'd stop them. Maybe I would live I don't know.

Aubrie Williams  
Get you to an emergency room that knows how to deal with vinegar blood.

Ralph Andracchio  
Old vinegar blood is back in the ER

Kristin Finger  
Old vinegar blood. She blinded another murderer.

Aubrie Williams  
You know who all the murders are in this town because they're all blind. They're only targeting one person.

Kristin Finger  
I don't know why they're after me. I don't know. I dyed their rice purple

Aubrie Williams  
They're avenging the other person who got their eyes burned. 

Kristin Finger  
Avenge me!

Shannon DeVido  
Alright, question number three. If you could cook with a famous person dead or alive, who would it be?

Kristin Finger  
Florence Pugh.

Aubrie Williams  
I love that for you.

Shannon DeVido  
Why?

Kristin Finger  
Because she has her little cooking show. And we would cook together and then we become best friends. And then we would fall in love. And then we would get married.

Aubrie Williams  
I love this.

Shannon DeVido  
I don't see how it would go any other way.

Kristin Finger  
I love her so much. Like she's the prettiest person I've ever seen. She is this funniest person. I watched her recently on the Bear Grylls episode where she had to learn like she spent two days with Bear Grylls like out in I forget what part of the world it was but it was like she literally has zero fear and zero questions of like, ew, or wait. She just was like, okay, and show me how to do that. Okay. And had such a delightful sense of humor about her the whole time. And like she wasn't all done up when she first got there. She was just like, I just loved her so much. She seems so chill and so cool. And if I could cook with her, so that could start our love. That would be great. Plus what she picks Have you guys ever watched her cooking like,

Aubrie Williams  
No, let's plug it.

Kristin Finger  
Get them on like Tik Tok. And her Instagram. But she hasn't done any for a little bit because she's been doing so many projects. But I think some cooking things. Like I don't know if it's like a TV station or whatever. But like, we're like we would you should do this for real. You know what I mean? Like because she's just entertaining and like what she talks about during it and, and she's chopping everything up and she's singing and dancing and she's not all made up. She's just her at home and her sweats and like an apron. 

Aubrie Williams  
Yeah, that's great. I'm gonna watch I'm gonna watch some then.

Kristin Finger  
Yeah, it's very fun. Sometimes there's a dog.

Shannon DeVido  
What would you guys cook to fall in love?

Kristin Finger  
Oh, I think I think it will be a pasta dish. Because that one episode she was making. She made like her own pasta at because like your first time trying to make pasta. I think it was like it was like the little I can't remember specifically but then she just literally is like, Okay, now we're gonna cut up some tomatoes and we're gonna do this and she's like, Oh, I messed that up but just put it in and then she pours like a whole bunch of liquor in this like sauce and like, I just looked when she was eating it. She was like, slurping it up and I was like, I want to I want to like Lady in the tramp that with her. Oh, yeah.

Ralph Andracchio  
Yeah.

Aubrie Williams  
Oh, man. So many viewers.

Ralph Andracchio  
Good food to fall in love to is anything Italian.

Shannon DeVido  
True. Not cauliflower,

Ralph Andracchio  
Not cauliflower. Nobody falls in love to cauliflower.

Kristin Finger  
You would be farting up a storm after you ate that.

Shannon DeVido  
That's after you fall in love. And get married. Then you can eat cauliflower.

Aubrie Williams  
Yeah, yeah, asparagus, brussel sprouts.

Kristin Finger  
Brussel sprouts. John literally in our wedding vows. I said that I would light a candle every time I cook brussel sprouts in the house because it just smells like a giant fart after I make them. And he's always like, bleh, that was a solid solid John impersonation

Aubrie Williams  
Oh my god.

Ralph Andracchio  
Next question. What's your what's your secret food? What food would you never admit to anybody that you eat?

Kristin Finger  
My goodness. Um, I this is I don't think it's a food but this is something that I normally wouldn't admit to people but I picked my nose and ate it for a lot longer than I probably should have. 

Aubrie Williams  
Okay 

Kristin Finger  
Like, you know, kids go through that stage. I did it for way too long because it became like, almost like a safety like it became almost like a tic. Where like if I picked my nose. I wouldn't just flick it. I would eat it and it just felt like anyway, that went on for too long. of my life. 

Aubrie Williams  
It's a  safe space. You're okay

Kristin Finger  
So you can count a booger I think is Oh, sure. Yeah, but I'm like a real food that. I don't know why I wouldn't want to tell somebody that I eat food. Why is that a secret? Is there like dirty foods?

Ralph Andracchio  
Well, I when I was growing up on it, my favorite thing to eat was ham sandwich with mayo and Oreo cookies on it.

Kristin Finger  
Oh, I see what you're saying. Like a weird.

Ralph Andracchio  
It's a weird combo that I would never I mean, I just admit it to our 10s of viewers but I would never I would never just like randomly tell somebody you know what I used to eat growing up?

Kristin Finger  
Yeah, yeah, yeah, well, 

Shannon DeVido  
Do you still? 

Kristin Finger  
Yeah, that's a good question

Ralph Andracchio  
Would I try. I would try it again just to see if it still tastes good.

Aubrie Williams  
Yeah, that's one of those things where I could be okay. Like, you know, like how like high scale restaurants are now doing nothing where they put like gross food on everything, like big on those. And you're like, No, it's actually pretty good.

Kristin Finger  
When when I was younger, I love pickles. I think you all know that. I used to pretend that I was. This is why Flo and I would just fall in love. But I used to vocalize This is when I was like 10 or 11 or 12 or just vocalize Ah, today we're gonna be having a chopped up pickles with our cheese and butter sandwich. Per usual. We're most likely and like I would just so I would have a cheese and butter sandwich was salt on it. I don't know if that's weird. I thought it was very good like American cheese. But then I would for no reason cut like pickles spears into like smaller pieces just so I could like be chopping something in my fake show. And then there will be pickled juice on the plate from that so I would dip my bread in it and then eat it.

Aubrie Williams  
So you wouldn't need the pickles on the sandwich on the 

Kristin Finger  
No. They  wouldn't be on the sandwich. I wouldn't eat those literally with a fork. Like you'd be like okay, 

Aubrie Williams  
Oh, like a side of pickles. 

Kristin Finger  
But then the juice would be sopped up by the bread that was covered in butter and cheese.

Aubrie Williams  
See, that kind of sounds good to me. But I have like a very low bar for food.

Kristin Finger  
But did any of you ever like when you were cooking or like at home? I don't know if I was just an eccentric child. But I would I just pretend I was on shows. So

Aubrie Williams  
yeah, my siblings and I would do that together at points. I know we did it and we would take tests a lot we would like pretend we were doing like weird taste test shows with like my dad. And we would do like intros.

Kristin Finger  
I would even like if I was cleaning my room. I'd be like, Okay, so first step like I would litererally just... 

Aubrie Williams  
You were Clarissa Explains It All.

Kristin Finger  
My brother would just be like, Who are you talking to? Shut up!

Aubrie Williams  
I find myself doing that. Like when I'm in the room with just an animal. I will I will narrate everything I'm doing. 

Kristin Finger  
Yes. 

Aubrie Williams  
I'll be like yup. But now we're in I'll be like, well, how are you doing?

Kristin Finger  
Full conversations. Yeah. Yeah.

Aubrie Williams  
Okay, so next question. Yes, if two trains leave the Poughkeepsie station at 12pm and one is traveling 70 miles per hour north while the other is traveling 100 miles per hour south. Who is the mayor of flavortown

Aubrie Williams  
Yeah, I am not going to say Guy, Ferrari 

Aubrie Williams  
Ferrari, I believe. 

Kristin Finger  
I will not. I do watch Divers, Drive Ins, and Dives. But I he drives me nuts. So it's not him. And I when you sent me these questions, it was because I answered it than the way that I'm going to answer it now because I literally just watched that Flo episode with Bear Grylls. I'm gonna say the mayor of flavortown is Bear Grylls because that man can find food anywhere he is. And like when he eats the bugs or weird plants, or like he gets mushrooms and then he'll get like something and put a flavor on it of like something out like he's very inventive out in here. And when he eats them he's like, oh, oh like he should have a nature cooking show.

Aubrie Williams  
Yeah. Forests, Forests, Lakes and - what's Diners, Drive Ins and Dives version of nature. Forest, Lakes and Caves.

Kristin Finger  
Oh my god. The episode with Florence she brought because she knew he would make her eat like bugs or weird things. So she brought a paper or a plastic baggie of spices from home and brought a little tiny like this little tiny thing of hot sauce.

Aubrie Williams  
Oh my god, that's so good.

Kristin Finger  
So she like had that wrapped up and like put like in her bag or in or whatever. And she's like, I have this and he was like whoa, and so they ate like an eel that they found in this like crazy place this water.. sludge.. What do you call those? Swamps. Swamp they had to walk through and then like some mushroom that they found. But she like put all the seasoning on it. Yeah.

Ralph Andracchio  
Are you allowed to do that in Bear Grylls like is that can you bring your own stuff Bear. Is he cool with it?

Kristin Finger  
No but it was like it was just like I'm doing some some of the like celebrity people like brought some stuff but then it was so funny because the one episode he's just like, you can't bring this with you and like drops it out of like, the dudes whole bag out of a helicopter like the guy's like, Ah, 

Ralph Andracchio  
My driver's license 

Kristin Finger  
My toilet paper's in there. Because people try and get away with like bringing stuff but Flo had it like on her like on her person. In a baggie. Yeah.

Aubrie Williams  
I thought she put it in her bra on like, that's a baller move.

Kristin Finger  
I think it was like it may have been in her pack because he didn't make her get rid of her pack. But um.

Ralph Andracchio  
Cuz she's Florence Pugh. 

Kristin Finger  
Yeah

Aubrie Williams  
If I were that guy who got his bag thrown out of a helicopter, I'd be so mad that he wasn't doing it to everyone after. I'd be like, Oh what the...

Shannon DeVido  
Yeah, he did. That person just shows up on the plane and just rips someone's bag out and just throws it out. 

Ralph Andracchio  
Not today, sir.

Aubrie Williams  
Not today.

Shannon DeVido  
Ah. You did it! You answer the questionnaire. I'm so sorry.

Kristin Finger  
Well, everyone at home has to watch that episode with Florence Pugh.

Aubrie Williams  
Right after this. I'm usually...

Kristin Finger  
She's just a joy, just a...

Aubrie Williams  
I love her. I saw her on Hot Ones. This is gonna be like a big plug for Florence Pugh.

Kristin Finger  
Yeah, like Florence, Florence Pugh. Please sponsor me like

Aubrie Williams  
Please sponsor Kristin. We're gonna tweet this at you. You're not gonna see it, but it's fine. 

Kristin Finger  
You won't see it, which is fine. 

Aubrie Williams  
Kristin will still love you. We'll watch all of your content. We're friends with Kristin 

Aubrie Williams  
That is... Man oh man,

Aubrie Williams  
I think she asks for us.

Shannon DeVido  
Well thank you for taking our world famous questionnaire with your new theme song.

Kristin Finger  
The question have been answered. The air has been cleared for questionnaire to end.

Shannon DeVido  
Incredible. Incredible. And we left space. That was that was a professional move we just did just now.

Ralph Andracchio  
The only one we've made this far.

Shannon DeVido  
It's true 

Aubrie Williams  
I didn't cackle over it, which is very rare.

Ralph Andracchio  
Well we are careening towards the end of another episode. So before we hit the finish line, Kristin, you've been such a wonderful guest and 

Aubrie Williams  
Thank you so much. 

Ralph Andracchio  
We would love for you to plug whatever you want to plug. What do you have coming up? Where can people see you? How can they get in touch with you a direct phone number would be great.

Kristin Finger  
Thank you. Yes, my social security number can be seen at the bottom of the screen. Please follow me on the Instas. @krisandcats and follow REMARK the show which is my podcast with Kevin Regan. We're on a bit of a sabbatical right now because it's not the holiday season. But we'll come back. And you can also find me on stage at ComedySportz Philadelphia. We've got a fun shows every Saturday and fun stuff coming up I guess you know, I mean, it's also I work at the Wilma Theater come see 12th Night it opens mid June. So it's gonna be a very fun time. And we were in the marketing department just talking about how should we sell this show. We talked to the director about it, and it's gonna be the best beach party, of the summer that and it's like, that's how we're selling it is like this beach party summer that like the play becomes a party that becomes a queer party. So we're very excited.

Aubrie Williams  
Oh my god, that's so great. Yeah, you. You also have one more thing airing in the summer I believe.

Kristin Finger  
Oh my goodness. Thank you so much. Viewers at home. If you have children from the ages of something to something, please have them watch The Infinite Art Hunt on WHYY airing this July 2023

Shannon DeVido  
Oh,

Kristin Finger  
I play the villain of the show. Hildegard Hubbellback

Ralph Andracchio  
No. Wow,

Kristin Finger  
The villain you know, it's really a dream come true to get cast. I don't like kids let's...

Aubrie Williams  
No it's okay. Safe Space.

Shannon DeVido  
WHYY is listening

Kristin Finger  
No i I've just never wanted them so like the funny thing of like, ending up on a kids show but then like as the villain is like the most like, exact Kristin thing to happen. Please watch that. Thank you so much. I don't know what I have going on. Aubrie is my -

Aubrie Williams  
I'm a fake publicist for everyone. 

Shannon DeVido  
She's very good.

Kristin Finger  
And you can also find me at Fan Expo, hopefully interviewing Charlie Cox.

Shannon DeVido  
Oh, if you're listening Fan Expo.

Aubrie Williams  
All those fingers crossed. Yeah. If you're listening FanExpo, Florence Pugh. Yeah. Trader Joe's. Trader Joe's. 

Shannon DeVido  
Trader Joe's.

Kristin Finger  
Thanks. for having me on gang. 

Shannon DeVido  
Thank you for being here.

Kristin Finger  
Marge is so excited to watch listen to this episode. So...

Aubrie Williams  
She should listen we're gonna I'm gonna I'm gonna shamelessly send you links to send to your mom every time. 

Kristin Finger  
I love it. She would love it. 

Aubrie Williams  
We'll have to make that ham one day and then we'll maybe well, 

Kristin Finger  
You should have her on to make the ham. 

Aubrie Williams  
Actually, I kind of love this idea. So...

Ralph Andracchio  
Yes

Kristin Finger  
Only if I can come to though 

Aubrie Williams  
You have to come 

Shannon DeVido  
Yeah. 

Aubrie Williams  
We'll make an uh, ya know, that's an exception. 

Ralph Andracchio  
Done and done. 

Aubrie Williams  
You got to do it when you're visiting her in the RV. 

Kristin Finger  
Exactly. Yeah. So we have to make the ham in the RV.

Ralph Andracchio  
That's a whole bonus episode for all our Patreon

Aubrie Williams  
That's our Patreon episode. Only the Patreons get it 

Ralph Andracchio  
Man and this was great. Thank you everybody for listening. This is the only podcast that turns obscure recipes into wonderful conversations. So tune in next time for another Cookbook Obscura. And remember to always eat responsibly. Thank you and good night. 

Kristin Finger  
Good night. Eat responsibly. Don't eat trash like a raccoon.

[OUTRO MUSIC]

[END OF EPISODE]

Transcribed by https://otter.ai