Today we encounter more nature than usual as we go full on cilan. We discuss genetic mutations, ethnobotany and have to explain jokes before meeting up with Mr Numerology AND Mr Etymology. We then attempt to describe the taste of this herb while dodging papyrus texts. In conclusion: more research is needed.  <a href="http://orangette.net/2006/04/spring-sliced-and-straight-from-the-bowl/">Molly's Spring Chopped Salad</a>Matthew's Now but Wow! - <a href="https://bookshop.org/books/the-loophole-9781547609178/9781547609178">The Loophole, Naz Kutub</a>Matthew's Dressing<ul><li>5 tablespoons fresh lime juice</li><li>1 shallot</li><li>1 jalapeno, stemmed and seeded</li><li>1 small garlic clove, peeled</li><li>1 teaspoon sugar</li><li>1/2 teaspoon ground cumin</li><li>salt</li><li>1.2 cup fresh cilantro</li><li>3/4 extra-virgin olive oil</li></ul>Process lime juice, shallot, jalapeno, garlic, sugar, cumin and 1/2 tsp salt in blender until shallot and garlic are finely chopped, about 15 seconds. With blender running, add cilantro, then oil and continue to process until smooth and emulsified about 15 seconds.    
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Episode 567: Smoked Foods

Every week on Spilled Milk, writers/comedians Molly Wizenberg and Matthew Amster-Burton start with a food-related topic, from apples to winter squash, and run with it as far as they can go—and, regrettably, sometimes further.