April 30, 2025 • 29 mins
As Cinco de Mayo approaches, they reflect on how American food habits have evolved and how celebration foods connect us across cultural boundaries. Food binds families together with delicious memories, but what happens when those cherished recipes come with names nobody can pronounce or find on Google? Chrisy and Kerry take listeners on a hilarious journey through their family food traditions, revealing the dishes that defined their childhoods and continue to shape their identities today.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Chrisy (00:07):
Welcome to the Dysfunction Junkies podcast.
We may not have seen it all,but we've seen enough.
And now here are your hosts,Chrisy and Kerry.
Kerry (00:19):
Hello Junkies, welcome to your safe space.
Hola Chrisy.
Oh okay, hola junkies, welcometo your safe space.
Hola Chrissy.
Chrisy (00:26):
Oh, okay, hola, I guess.
Kerry (00:31):
We are closing out the month of April and we are
getting into one of my favoritemonths of May.
Oh, I wonder why.
Oh, there's so many good thingshappening in May.
Okay, the first thing in May isdrumroll cinco de mayo.
Chrisy (00:49):
Cinco de mayo, yeah.
Kerry (00:52):
Oh, I love cinco de mayo, If for any reason is I get to
eat all the Mexican food that Iwant and no one can judge me
because I just say it's cinco demayo.
It's Taco Tuesday every day.
Chrisy (01:02):
Every day, All month it's taco tuesday every day,
every day, all month.
So, yeah, these holidays comeup like this and then it puts a
lot of pressure on me and I feelvery inadequate because I feel
like I have to create high-endmexican spanish themed cuisine.
It looks fantastic, but Ialways end up just making plain
old tacos.
Kerry (01:19):
I can't seem to get myself together oh I, I love
Mexican food and what's funny isyou know we've talked about
this before, but like we didn'thave any Mexican food really
where we lived growing up, and Iremember eating my first taco
at Taco Bell when I was 12, 12,13 years old.
It was my first time evereating a taco at Taco Bell, a
(01:40):
taco supreme, hard shell.
Chrisy (01:43):
Wow, you really remember .
I'm impressed.
Kerry (01:45):
I love that thing.
Chrisy (01:47):
To be honest, I don't think that my first exposure to
that was Taco Bell.
I think it was.
Kerry (01:53):
Chi-Chi's, oh Chi-Chi's.
Chrisy (01:55):
It was probably.
I was probably maybe 13 or 14when I think it.
Finally, I think around 86,.
It opened up where we were andI remember I got a chicken
chimichanga.
Yep, See you, remember yourfirst.
Kerry (02:08):
I do remember what I got, yeah, and it was fantastic.
Chrisy (02:11):
I know people they're talking about bringing Chi-Chis
back and I hope they do.
Kerry (02:15):
I know.
Chrisy (02:16):
But for a long time, whenever I would say I miss
Chi-Chis, I always got that linewhat you miss hepatitis.
Because what you missedhepatitis, because everybody
just remembers what happened atthe end.
I don't remember that actually.
Kerry (02:27):
No.
Chrisy (02:27):
If you really went to Chi-Chi's for pretty much the
long haul like I did youremember when it was?
Kerry (02:34):
a good place, and then you got engaged going to a
Mexican drive-thru.
Chrisy (02:40):
Yeah Well, thank you, Taco.
Bell, that was your first timeat Taco Bell.
Kerry (02:43):
Right, I actually didn't know it, me the same day right.
Chrisy (02:45):
I don't know that it was my first time.
It might have been.
It actually might have beenpretty early yeah.
Kerry (02:49):
It was early on.
Chrisy (02:50):
Yeah, because I can't remember.
But yeah no Mexican food.
Yes, I'm with you.
Kerry (02:56):
Yeah.
Chrisy (02:56):
I love it.
We probably eat it at, and Imay even venture to say that,
the way things are these days,we probably have Mexican food
more during the week than we doItalian.
Kerry (03:08):
Wow, yeah, I love it.
I love it.
Yeah, I could eat Mexican foodbreakfast, lunch and dinner and
when we go like on vacation inthe Caribbean stuff they don't
always have Mexican food, butthey have close enough to.
So, yeah, I love it.
Give me huevos rancheros, giveme the tacos, give me the nachos
oh, I love it.
Chrisy (03:28):
Geez, you got all the names.
Kerry (03:30):
I do I feel inadequate, only thing.
Chrisy (03:32):
I always look for is is it smothered in cheese and all
this other sauce?
Kerry (03:36):
Then I'm on board.
Chrisy (03:37):
you know, yes, and the hotter, the spicier, the better.
I do like, I do like spicy.
Kerry (03:43):
I can handle a little spice, but not a whole.
I mean, I can handle more thanJim.
Jim definitely can't handle it.
He thinks he can.
He talks a good game.
Sorry, Jim.
Yeah, it's fun, though.
I love Cinco de Mayo.
Chrisy (04:00):
I love the whole thing about it, you know.
As far as our Americanizedversion of it, yeah, it is.
Though, again, it seems that,you know, in March we're told
for St Patrick's Day,everybody's Irish that day, so
enjoy it.
Yes, and I know it's.
It's actually a nice conceptbecause it's about inclusion.
Right, we're gonna have a greattime because we're celebrating
our heritage.
Yes, and we're not gonna sayyou can't because you're not
(04:21):
right, and Cinco de Mayo seemsto be the same kind of you know,
come celebrate with us, Right.
Kerry (04:27):
We're all Mexican for the day.
Chrisy (04:28):
I mean, although you could look at it like it's a
good opportunity to put yournumbers in the black even more
than they already are, byincluding everybody to come eat
the Mexican food and drink theMexican drinks.
Kerry (04:41):
Oh, I love me a good margarita On the rocks with salt
, double shot of tequila.
Oh, I love me a good margaritaOn the rocks with salt, double
shot of tequila.
Oh my gosh, preferablysomething silver tequila.
Chrisy (04:47):
I like them like crazy.
Again, harkening back to one ofour other episodes, the slushy
type drink.
Kerry (04:54):
Yes.
Chrisy (04:54):
The old school, not old school, the ones used to get at
Chi Chi's.
Yes, now you're talking about amargarita that's like legit,
yeah, on the rocks.
You're talking about frozen.
I'm talking about some bigslushy they squirted out of a
machine and they kind of try totell you there's alcohol in
there.
But I'm betting that my passingout had more to do with the
(05:14):
sugar than the alcohol.
Kerry (05:16):
I think I have to bring something up.
Okay, so Chrissy and DJ Nickand myself and farm boy Jim, my
husband, we recently went out todinner and Chrissy had a blue
punch bowl, some kind of vodkadrink.
She was loving that drink, buteven more she was loving the
(05:37):
food.
Do you want to talk about ourdining experience, chrissy?
Chrisy (05:41):
That was a little embarrassing experience, chrissy
, that was a little embarrassing.
Well, remember, I don't get outa whole lot because I have
waited to have kids and they'reyounger, but my oldest now is
old enough where she can managekeeping them in line while we go
and enjoy a time out withfriends, and it was seafood,
which I do like.
Kerry (06:01):
It was a crab boil.
Yeah, all that yummy crab andshrimp and oysters in a bag.
Chrisy (06:06):
So basically I probably looked like a wild animal in a
feeding trough because my headnever came out of the damn bag.
It didn't.
And then your husband had toremark how I had a big sauce
orange mark on my foreheadbecause I just leaned in.
We were supposed to be talkingbusiness and doing other things.
You guys probably just saw thetop of my head the whole time.
Kerry (06:31):
Yeah, by the second punch bowl.
Chrissy was pretty punched.
Chrisy (06:34):
Yeah, I think I came home and passed out.
Kerry (06:37):
But that leads us into another thing we want to talk
about today is food, becausefood does so run our lives,
especially here with me.
So we talked a little bit aboutour Mexican food and stuff, but
what are some foods that youhad a special food at Easter
time you talked about?
Chrisy (06:53):
Yeah, well, we did One thing that was interesting when
we were talking about doingsomething about foods.
How does that relate todysfunction?
Well, especially when you tryto explain this stuff to other
people who don't know what thisis Right, then you're like like.
Then they look at you likeyou're nuts, like why are you?
Why would you eat that?
Yeah, we, we had fellow one.
We call it fellow one.
Okay, don't ask me to spell it.
(07:14):
I'm not exactly sure how tospell.
Kerry (07:15):
Yeah, I was looking at our show notes and I'm like what
the heck is this?
We're children of phonics, Idon't know to what I used to
always put on fun yeah, we usedto spell everything phonetically
.
Chrisy (07:28):
So for years we would have this thing for it's usually
an easter where it's like youhave a special, you make like a
kind of a crust and you usuallyput like peppers and potatoes
and some cheese, like it's likeromano cheese though, and it's
actually, I think it's reallygood and then you just sort of
bake it in the shell and you cancut it in like little strips
(07:49):
and you can eat it with yourhand.
Kerry (07:50):
Okay.
So is the shell like acroissant shell or is it like a
pie crust shell?
Chrisy (07:54):
It's like a pie crust shell, but it's not.
It would not be good foranything sweet.
It accommodates this.
It's very.
It's sort of salty.
Kerry (08:02):
Okay.
Chrisy (08:03):
But it.
Yes more like that.
Kerry (08:08):
And you're cutting it like a wedge, like a pie, or
you're cutting it like kolache.
Chrisy (08:13):
It's shaped like into a stromboli type shape.
Oh, okay, and then you can justcut it in pieces, almost like
you would breadsticks orsomething like that but it's
thick, but not massively thick.
I've seen some people make themhugely mammothoth and I find
that that's offensive to me.
But it has to have a specificratio level of thickness.
(08:35):
And we used to my mom and I'mguessing my grandmother too,
would make it, sometimes withveal.
Now I never, oh it's a savory.
Kerry (08:44):
It's not sweet, it's savory.
Chrisy (08:45):
Yeah, it's savory definitely so, and I still love
it and I still make it at easterI'm generally the only one that
eats it, of course, but it'slike a habit I can't break and
it's not anything I would wantto, because I actually do really
enjoy it yeah we did find thatthere is a part of italy,
because we were like where didthis come?
Kerry (09:06):
from and why are we making this?
And?
Chrisy (09:07):
why did?
Where's the name from?
Because we couldn't findanything with this name.
We eventually found somethingthat is close to it as far as
how you spell it or say ittofellowone, and it is found in
a part of Italy that probably mygrandmother was from.
Kerry (09:23):
Ah, so it's a regional specialty.
Chrisy (09:25):
Yeah, so it's more of southern Italy, not as far as
where my grandfather's heritageis from, which is, like I said,
at the bottom.
Kerry (09:32):
Yeah, the boot Very bottom, the boot and Calabria.
Chrisy (09:35):
But my grandmother was more from.
I believe it was Baslecat.
Yeah, and it's from more thatarea.
Kerry (09:41):
We had something similar in our family that it's kind of
the same thing.
We called them Durganunders.
Chrisy (09:46):
Yeah, we were trying to.
Kerry (09:48):
Same thing.
You were looking at my nose,going what the heck is that?
Chrisy (09:51):
And Nick was looking at it like I don't know what that
is.
She'll explain it.
She'll explain it.
So yeah, carrie go, carrie go.
It's looking like an extrasyllable.
Kerry (10:02):
Yeah, so my grandmother used to make this and it's
actually really simple to make.
I guess I would explain it aslike a crepe, but a crepe slash
omelet kind of a type of thing.
It's like a whisked egg and youfry it in an oil pan.
It's very smooth and I makemine sweet.
So, like growing up, we wouldjust, you know, we would have
(10:24):
this egg crepe type thing.
I like to add vanilla to mine,a little cinnamon and sugar on
it.
It's called Durganunder.
I have tried searching thatname.
I've tried, you know, and it'sthe same thing, but never can
find it.
I've not, I couldn't tell youwhere it's from, but just my
grandmother make this and that'ssomething that we always, in
fact my mom every time that shepretty much has one every
(10:45):
morning for breakfast.
My sister will make it for her.
Chrisy (10:47):
Oh wow, yeah, my sister will make it for her.
Kerry (10:49):
oh wow, yeah, well, but now you said, your grandmother
made this yes, now, actually, Ithink it was my great grandma,
it was my great grandmother, itwas my mom's grandma and I know
that you're mostly, you'repretty much almost 100 italian.
So well, actually we defunctthat theory.
Chrisy (11:01):
That was I know you said , you had a little bit.
Uh, I think there was somegerman in there.
Kerry (11:05):
Oh, german I think there's some german, yeah, that
sounds more german than it does.
Chrisy (11:08):
Italian yes, yes, and I understand that you guys are
from the northern part of Italy.
Kerry (11:12):
We're the northern part.
Yes, you could have.
Chrisy (11:15):
that makes more sense.
Yes, Dugganandus.
Yeah.
Kerry (11:18):
I feel like you know when you go to the fairs and they
have these different booths andstuff.
You know the food booths.
I feel like I could do aDugganandus booth and it would
be a hot commodity because youcould have sweet, you could have
savory well, yeah, definitelyif anything, you attract people
trying to figure out what that,what the hell they probably
they're thinking does it come ina brown bag?
Chrisy (11:44):
what is that so well, yeah, no, it sounds good again,
there isn't too much.
You're going to ask me aboutfood wise that I'm going to say
you know what?
I wouldn't try that.
It's a gift of mine that I justam open to all foods.
Kerry (11:57):
So I understand you have a really good story about a
specialty dip.
I need to hear about this dip.
Chrisy (12:03):
Yeah, this is not me or my family.
This is going to go all on theshoulders of my husband and his
family.
They have a dip his mom used tomake.
Does it have a?
Kerry (12:14):
name, or is it just the dip?
Chrisy (12:16):
It's the dip.
Kerry (12:16):
The dip?
Chrisy (12:17):
I don't think it doesn't have no, there's no name.
And then everybody, when theyhave a get together, the one
sister has been designated tobasically make this dip.
Kerry (12:25):
Okay.
Chrisy (12:26):
Are you bringing dip, or she'll offer it?
She'll be like, oh, I'll bringthe dip.
Now generally Nick's like, oh,and he'll be like, okay, she's
bringing the dip and I'm likeshe's bringing the dip.
It's like two different typesof things, Two different
reactions.
I'm like, that's fine, I'll getother dip because his family
and they it is not they love it.
Okay, and he's got a fairly hisfamily's way bigger than mine.
(12:49):
So, yeah, bring the dip, allright.
Kerry (12:52):
So questions hot or cold?
Is it a hot dip or a cold dip?
It's a cold dip, okay.
Chrisy (12:56):
And you look at it.
You look at it when it'ssitting there and it just looks
like a bowl of sour cream.
There's no speckles or anythingin there, it's just white.
It's white.
People dip it, it's whitepeople dip.
Kerry (13:12):
It's white, it's so white , it's so white.
What do you put in the dip?
Is it a dip for fruit?
Is it a dip for vegetables?
Is it a dip for breads?
Is it a dip for chips?
Chrisy (13:20):
It's chips and pretzels.
Okay, there's nothing else.
I think you can even present tothat.
There's no way, like some dips,you can even maybe throw some
celery and carrots in there.
Then you wouldn't even wantthat.
This is basically yes, you'rejust going to be a disgusting
maniac just eating chips andpretzels with this.
There's no way you can make ithealthy.
And it's all white, it's white,it's like.
So we put this dip out and wehave a party and we have people
(13:45):
over there who are not from myfamily, not from his family,
friends, right, and they seethis bowl of white stuff just
sitting there, okay, and they'relike so what's in that bowl?
And I'm like you know now I'mlike Did you do Nick's?
crack up.
Now I gotta sit here and saywell, I, you know, like my, I
try not to roll my eyes and I'mlike that's Nick's family's dip,
(14:10):
okay.
Kerry (14:11):
But I'm confused.
You don't have it likepresented where you have the dip
and then the pretzels and stuffaround it so that people
understand it's a dip.
No, everybody's coming over,man, it's just a random bowl
with a spoon in it and you justhave to know that you're
supposed to dip stuff in it.
Chrisy (14:25):
I just throw those.
You don't understand.
Everybody comes over becausethey have to drive to see us.
They're starving.
You better just throw thatstuff right out there.
I throw the bags out of chips.
I'm like just open them, startgoing to town.
So why does this dip make youroll your eyes so?
Kerry (14:38):
bad.
What's wrong with it?
Chrisy (14:40):
They love it, but what is it?
I don't care for it.
It's like garlic in it andcream cheese and sour cream.
I mean, it's not even acomplicated dip.
Kerry (14:48):
That's the standard base for all chip dips.
They stop.
Chrisy (14:52):
You're right, they stop.
They stop at the three thingslike some chives need to be in
there, some french onion stuffmaybe.
Uh-huh it's.
It's like they just did thefirst part of the dip
preparation and walked away andit's gone, it's done now and
(15:12):
they're like oh, it's the dip,it's the dip.
So and I would inevitably getthe question Well, what is it?
What is it?
What is it?
Every party somebody's thereand people forget, because then
they just realize there'sanother bowl of like this white
stuff sitting on the table and Ifinally said I had enough and
I'm like I said don't ask meabout the dip, I'm done.
(15:33):
No more asking of the dip.
So then they thought it was sofunny, my husband made a shirt
for me and it says don't ask meabout the dip.
Kerry (15:41):
Oh, that's hysterical.
Chrisy (15:45):
And then his sister got a shirt that has the recipe.
So, basically, if we stand neareach other while people are
getting the dip, I'm going totell you right away.
Don't ask me about the dip.
Kerry (15:54):
Does her shirt say ask me about the dip, here's the
recipe.
It just says the recipe.
I'm just going to point peopleto her and say don't ask me
about the dip.
Chrisy (16:01):
Sister.
Go, it's your turn, like I tellyou to go.
Yeah, you go there.
Show me your shirt.
There's a recipe which saysthat's it and garlic, garlic
(16:23):
powder, garlic powder, sourcream and what was the third
thing, cream cheese.
And then somebody inevitablysometimes will have the nerve to
complain oh, you put too muchgarlic in here this time.
Well, really, are you thatworried about the garlic?
I, I would have to go so far asto say you didn't put anything
in there, that would be worth meeating this.
So hell of a good's down.
The other end people and I nowlook there's a sentimental
(16:50):
factor to this and I don't wantto be a creep because his mom
made it.
Yes, and that's lovely.
Kerry (16:55):
Believe me, I'm making the fellow one which he doesn't
understand because there's asentimental reasoning for this
and he's like I ain't gonna eatthis crap yeah I'm gonna eat it.
Chrisy (17:05):
So I give them the dip.
I have my fellow one.
You have your white people dip.
White people, white is hisworld is in balance.
Yeah, I guess Exactly.
So yeah, don't ask me about thedip everybody.
Kerry (17:22):
We'll need to put that on the shirt too.
Yeah, all right, that's funny,did you?
So, besides the dip, did youhave any go to snacks or things
that you would, you know, wantas a child, or make as a child,
or like if, like, when yourparents weren't home and you
were hungry, did you go and makeanything for yourself in the
kitchen?
That was like special.
Chrisy (17:40):
No, okay I ate fudgicles .
I got fat.
My mother always seemed to makesure I was like left alone with
fudgicles.
Kerry (17:48):
That's bad fudgicles yeah , yeah I used to make we were,
they were called magicmarshmallows.
So you would take, you know,like the crescent roll, the
Pillsbury crescent roll thing,yeah, okay, so you would take
one of those triangles and youwould put a marshmallow in it
with a little bit of cinnamonsugar.
Can you tell I like cinnamonsugar.
I put on my durgan unders too.
(18:08):
Anyway, it's good cinnamonsugar and a little bit of butter
and then you put it in the dipthat they make.
And you wrap the crescent rollall around the marshmallow and
then you would bake it in theoven in I don't know like what
10 minutes or something, andwhen you would open it up it was
like a tasted like a littlecinnamon roll, but the
(18:28):
marshmallow would have meltedand disappeared.
Chrisy (18:30):
So it was like wait a minute, it disappears.
Yeah, how long did you?
Maybe shouldn't have cooked itthat long.
Kerry (18:35):
Well, no, that's the point of why you cooked it.
That long is to kind of melt it?
Chrisy (18:40):
Did it go into the dough ?
Kerry (18:42):
Yeah, like it smothered into the inside of the dough
with the butter and cinnamon andsugar, so it made it sweet.
Well, it sounds wonderful, ohit's fabulous.
It's fabulous, but it wasalways that was my go-to treat.
My other weird thing that Iwould do is this was a quick one
(19:04):
.
Chrisy (19:04):
I loved fried melted cheese.
So I would just put a slab ofcheese on a plate in the
microwave and melt it, and thenjust eat it like that.
Oh my god, just strange.
How long were you left alone.
Kerry (19:09):
You needed fudgicles I didn't eat, but well, that would
have been too expensive.
I think I got off the bus atlike 3 30 and my dad got home at
5.
So when I came home I wouldmake some kind of snack.
Chrisy (19:20):
You're hungry.
I remember that hunger you usedto get when you come home from
school, yeah.
Kerry (19:23):
And then I would watch TV .
I would watch you know the whatwas that movie?
Money movie we talked about.
Watch Money movie.
Go take care of the dogs youshould have been sneaking
watching the stuff you weren'tsupposed to.
Chrisy (19:32):
You still stuck to the rules, even when they weren't
watching.
Kerry (19:36):
Well, we only had three channels, so there wasn't much
sneak out of anything.
You know, we didn't.
We didn't have cable, Chrissy.
Chrisy (19:42):
I would have demanded it if I were you, but that's just
me, of course.
Yeah, no, that sounds wonderful.
I didn't really make anythingfor myself.
The one thing to going backthere was another, another weird
food now this is back on methat my grandmother would make,
and then I don't even know howto explain it.
I, I did actually kind of likeit.
(20:04):
My husband finds it offensiveand just really awful.
It was this thing and we usedto call it a collude.
Kerry (20:11):
Okay, I don't know what the hell that means, please tell
me there's no sauerkraut orkielbasa in this.
No, no, no, no, no, no.
It was my Italian grandmotherthat used to make these.
Chrisy (20:20):
I would have to probably just say it's a pathetic sari
pretzel.
Oh, it's like this dough andyou would like braid it and it
would be about I don't know, Idon't know how long, not very
long, maybe six, or I don't knowhow long, not very long, maybe
six, or I don't know it.
You braid it.
It was a braided, it was prettyand it had seeds in it.
(20:41):
I'm thinking they might havebeen anise seeds and it was like
a dough, and the dough had tobe like a yellowish color, so
you had to color the dough, sothe dough was like yellow and it
had the anise seeds in it andyou would I think you boiled
them like you would a pretzelyeah, so you would make them and
you would boil them and then Ithink maybe then you threw them
(21:01):
in the oven just to brown them alittle bit.
Kerry (21:03):
But so did you just eat it like a dinner, or did you
make like, use it like asandwich, bread or no, you just
sit there and eat it.
Chrisy (21:09):
Did you use the dip?
Kerry (21:10):
no, no, no you don't dip this.
That would be a sacrilege, andProbably somebody would be
hurting you.
Chrisy (21:18):
Yeah, my father loved them.
I think they would probablyhave been good with beer if you
wanted to down them with somebeer, because it was real kind
of crusty and doughy.
I think we're going to have toresearch this.
You haven't found anything?
Kerry (21:29):
No, Nick's over there making faces.
Chrisy (21:32):
They got all these names for these foods, but you can't
find them on Google.
Kerry (21:35):
Yeah, I think that's probably Felowon and Kaluud.
Chrisy (21:38):
There's no such thing.
Well, the Felowon, I think wedid find something that was
close to that name, but theKaluud, I would have to say that
probably this is something thata sound somebody made after
they ate it.
Kerry (21:50):
This sounds like something like.
It sounds like some of the foodthat you would see at like a
Jewish dinner, like food thatyou would see at like a Jewish
dinner.
Like that's what it sounds liketo me.
It sounds like it might havesome Israeli heritage to that.
Chrisy (21:59):
It might.
I mean, this is very ethnic.
And again, we're rememberingthat it was from my grandmother,
which was probably from herparents.
So we're very close to where wewith family who came over here
from other countries.
But yeah, so the collude thingI liked.
I should probably try and findthe recipe.
I might have it somewhere.
I can maybe try and make it,but I again will be the only one
(22:20):
eating it because Well, I'lltry anything.
Kerry (22:22):
So you know, as far as food, I'll try it.
Chrisy (22:25):
I wish I had a picture I could, even we could post to
this.
But the one other thing thatwas funny was when I moved here
with Nick and this isn't abouteverybody, but I found this
comment very funny.
I was talking about they have athing here that everybody
really likes.
It's called a butter braid yes,and it's a very good thing to
have.
(22:45):
It's like a already made typeof a pastry, yes, and you just
basically set it out and it'llself rise.
It rises, yes, and then youthrow it in the oven and you
make it and you have like alovely apple or cherry or
whatever, right.
And when we were introduced tothis here and everybody was
talking about it, I tasted itand I said, well, this is very
good, it's very, and I was withsome people and I says it
(23:07):
reminds me a little bit ofkolache, yeah, and they kind of
looked at me puzzled and maybe Ijust was with an odd group, not
that they were odd, but theyjust, you know, weren't exposed
to this word before, obviously,because they said kolache and
I'm like, yeah, kolache, youknow, it's like a roll and has
sweet stuff in it, and they say,geez, I thought that was a
(23:29):
woman's disease.
You got a bad case of kolache.
Been scratching for weeks, Igot kolache, anybody else got
kolache.
You had to ruin kolache for me.
Kerry (23:43):
I'll never be able to eat it.
I'm sorry everybody.
Chrisy (23:46):
Be careful with the kolache.
But yeah, so I thought that wasreally kind of funny that they
weren't real sure about thekolache.
I guess you would call it alsoa nut roll A nut roll, yeah,
when I drive into where we'refrom in the.
Youngstown area.
I do go to the one place therethat had is a maid, because I
have tried to make them on myown and they do come out pretty
good, but it's.
(24:06):
There's a delicate way to makethe crust.
Anybody who's made this outthere will know it cracks
sometimes when you bake it andall the stuff comes and stuff
comes out.
Kerry (24:16):
So at the church I work at we have a bunch of ladies
that make kolache and they sellit for a fundraiser yeah and I
love when they come and bake atthe church because all they call
it the innards, so it all, orthe fillings or something like
that.
Whenever all that stuff oozesout, they keep it all and they
leave it for us in the officeand so, like when we come in
that Monday after they cookedall weekend, we have all that
(24:37):
wonderful gooey innards of thekolaches.
Chrisy (24:41):
You just eat it straight up.
Oh heck, yeah, straight up,right up.
I wondered if you'd stuckanything in there like a that
would like a like a dip or likea chip.
Kerry (24:48):
No, we just eat it right, right, like that.
Oh, it's so good.
I would imagine that it is good.
Chrisy (24:56):
My mother did make a kolache and I've never seen it
anywhere else and I was probablyone of the only people who
liked it.
She made it with cheese.
It was like almost I guess itwas ricotta, but it seemed like
it was almost like cottagecheese a little bit, and it had
white raisins in it.
Kerry (25:11):
I don't think I'd like that and it was a cheese kolache
.
Chrisy (25:14):
She would call it a cheese kolache.
I've never seen it anywhereelse, but I always liked it.
Kerry (25:26):
I like the nutless nut roll kolache, which it totally
seems like is why would you evenbother?
But it's basically the kolache.
You know the dough andeverything and all the the
cinnamon and sugar.
It just doesn't have nuts in it.
So if you have a nut allergy,but, oh, it's the best.
Where the heck do you find that?
That was a family recipe, thisnutless nut roll that we
somebody had in our family andmy one sister makes it the best.
So, oh, when she makes it'slike so good but well, I don't
(25:48):
have the patience for it, butyeah, but yeah.
Food is definitely mydysfunction, and so getting into
all these wonderful foods andthe mexican foods, oh my gosh,
yeah, we love the mexican loveit going back real quick to when
you were saying you had to makesomething for yourself when you
came home from school.
Chrisy (26:04):
So basically, I come from.
My thing is mom basically maybewe touched on this prior to mom
made dinner with father in mind, yes, so he, she was cooking
for him, yes.
And then, because my sisterswere gone too and I was the only
one at home, I just wasbasically programmed early on
that if you want to eat, you'rejust going to eat whatever.
(26:24):
He didn't finish Like.
Well, she made dinner Right, hegot first dibs yes.
Where he took what he wantedRight.
And then whatever was left overI could have.
Kerry (26:35):
Right.
Chrisy (26:35):
Now you think, well, geez, you know, but my mom would
make an adequate amount.
Kerry (26:39):
Right.
Chrisy (26:48):
One thing my father liked and my mom would make this
probably once a week.
I mean, there was like days,that seemed to be assigned to
certain meals.
Kerry (26:51):
Oh, of course you had like the tuna casserole day.
Chrisy (26:52):
Yes, you had a pasta day , yes spaghetti.
Kerry (26:53):
Fridays was pizza.
Chrisy (26:54):
Yes, oh my mom, we had my mom did make homemade briar
hill pizza which was very good,and that was usually on saturday
.
But and that horrible citychicken do you remember that?
Yeah, yeah where you would likebite into it and you'd hurt
your teeth because you bit thestick.
Kerry (27:06):
Why was the stick there?
Why not take it out?
So what would your father?
You said you got your father'she liked.
Chrisy (27:11):
This is so awful.
And I really didn't realize howgood chili could be, yes, until
I made it out on my own in theworld yeah, she would make chili
.
Uh she would make chili, andthen she'd have a pot next to it
of bland white rice.
Okay, not seasoned at all, juststeamed white rice.
Yes, and he would eat the chiliand put white rice in it and
(27:37):
eat it that way no hot sauce, nocheddar cheese, no raw onions,
no dollop of sour cream.
Kerry (27:47):
No cheddar cheese, no, oh dollop of sour cream.
No cheddar cheese.
Chrisy (27:49):
No, oh it was just chili with ground beef kidney beans
over white rice and some sauceand with white rice and you
mixed it all together but if youwant to eat, yeah, you eat it.
So I'm very grateful to beingable to experience chili the way
it was actually meant.
Thank god for wendy's with aside of finger.
Kerry (28:05):
Oh my gosh wendy's chili, yeah, and then little hot
packets that oil.
Chrisy (28:10):
I don't even know if they still have that I don't
know, but used to be able tosquirt that hot oil in your
chili, oh and it was it was goodvery good.
Kerry (28:17):
Yeah, yeah, we love our food.
Yeah, we do.
It's very dysfunctional howmuch I love food.
Yeah, us, and probably the restof uh, most of the world so
well.
Chrisy (28:23):
This was interesting.
It's very dysfunctional.
How much I love food yeah, usand probably the rest of uh most
of the world.
Kerry (28:26):
So well, this was interesting.
It's a great way to start thereend out april and beginning of
may.
We have so much going on in may, so we got some great episodes
coming up.
But thanks for joining us today.
Chrisy (28:36):
I'm hungry, I gotta go eat I know I'm starved all this.
Kerry (28:40):
I need a taco.
Yes, make a taco bell runanyways.
Make a taco Bell Run.
Anyways, thanks for joining us.
Be sure to check us out on ourFacebook page and to wherever
you're following us from, to hitthat like or subscribe button
and give those reviews.
Thanks so much.
See you next week.
Chrisy (28:57):
Bye-bye, happy eating everybody, bye.
Welcome to the Dysfunction Junkies podcast.
We may not have seen it all,but we've seen enough.
And now here are your hosts,Chrisy and Kerry.
Kerry (00:19):
Hello Junkies, welcome to your safe space.
Hola Chrisy.
Oh okay, hola junkies, welcometo your safe space.
Hola Chrissy.
Chrisy (00:26):
Oh, okay, hola, I guess.
Kerry (00:31):
We are closing out the month of April and we are
getting into one of my favoritemonths of May.
Oh, I wonder why.
Oh, there's so many good thingshappening in May.
Okay, the first thing in May isdrumroll cinco de mayo.
Chrisy (00:49):
Cinco de mayo, yeah.
Kerry (00:52):
Oh, I love cinco de mayo, If for any reason is I get to
eat all the Mexican food that Iwant and no one can judge me
because I just say it's cinco demayo.
It's Taco Tuesday every day.
Chrisy (01:02):
Every day, All month it's taco tuesday every day,
every day, all month.
So, yeah, these holidays comeup like this and then it puts a
lot of pressure on me and I feelvery inadequate because I feel
like I have to create high-endmexican spanish themed cuisine.
It looks fantastic, but Ialways end up just making plain
old tacos.
Kerry (01:19):
I can't seem to get myself together oh I, I love
Mexican food and what's funny isyou know we've talked about
this before, but like we didn'thave any Mexican food really
where we lived growing up, and Iremember eating my first taco
at Taco Bell when I was 12, 12,13 years old.
It was my first time evereating a taco at Taco Bell, a
(01:40):
taco supreme, hard shell.
Chrisy (01:43):
Wow, you really remember .
I'm impressed.
Kerry (01:45):
I love that thing.
Chrisy (01:47):
To be honest, I don't think that my first exposure to
that was Taco Bell.
I think it was.
Kerry (01:53):
Chi-Chi's, oh Chi-Chi's.
Chrisy (01:55):
It was probably.
I was probably maybe 13 or 14when I think it.
Finally, I think around 86,.
It opened up where we were andI remember I got a chicken
chimichanga.
Yep, See you, remember yourfirst.
Kerry (02:08):
I do remember what I got, yeah, and it was fantastic.
Chrisy (02:11):
I know people they're talking about bringing Chi-Chis
back and I hope they do.
Kerry (02:15):
I know.
Chrisy (02:16):
But for a long time, whenever I would say I miss
Chi-Chis, I always got that linewhat you miss hepatitis.
Because what you missedhepatitis, because everybody
just remembers what happened atthe end.
I don't remember that actually.
Kerry (02:27):
No.
Chrisy (02:27):
If you really went to Chi-Chi's for pretty much the
long haul like I did youremember when it was?
Kerry (02:34):
a good place, and then you got engaged going to a
Mexican drive-thru.
Chrisy (02:40):
Yeah Well, thank you, Taco.
Bell, that was your first timeat Taco Bell.
Kerry (02:43):
Right, I actually didn't know it, me the same day right.
Chrisy (02:45):
I don't know that it was my first time.
It might have been.
It actually might have beenpretty early yeah.
Kerry (02:49):
It was early on.
Chrisy (02:50):
Yeah, because I can't remember.
But yeah no Mexican food.
Yes, I'm with you.
Kerry (02:56):
Yeah.
Chrisy (02:56):
I love it.
We probably eat it at, and Imay even venture to say that,
the way things are these days,we probably have Mexican food
more during the week than we doItalian.
Kerry (03:08):
Wow, yeah, I love it.
I love it.
Yeah, I could eat Mexican foodbreakfast, lunch and dinner and
when we go like on vacation inthe Caribbean stuff they don't
always have Mexican food, butthey have close enough to.
So, yeah, I love it.
Give me huevos rancheros, giveme the tacos, give me the nachos
oh, I love it.
Chrisy (03:28):
Geez, you got all the names.
Kerry (03:30):
I do I feel inadequate, only thing.
Chrisy (03:32):
I always look for is is it smothered in cheese and all
this other sauce?
Kerry (03:36):
Then I'm on board.
Chrisy (03:37):
you know, yes, and the hotter, the spicier, the better.
I do like, I do like spicy.
Kerry (03:43):
I can handle a little spice, but not a whole.
I mean, I can handle more thanJim.
Jim definitely can't handle it.
He thinks he can.
He talks a good game.
Sorry, Jim.
Yeah, it's fun, though.
I love Cinco de Mayo.
Chrisy (04:00):
I love the whole thing about it, you know.
As far as our Americanizedversion of it, yeah, it is.
Though, again, it seems that,you know, in March we're told
for St Patrick's Day,everybody's Irish that day, so
enjoy it.
Yes, and I know it's.
It's actually a nice conceptbecause it's about inclusion.
Right, we're gonna have a greattime because we're celebrating
our heritage.
Yes, and we're not gonna sayyou can't because you're not
(04:21):
right, and Cinco de Mayo seemsto be the same kind of you know,
come celebrate with us, Right.
Kerry (04:27):
We're all Mexican for the day.
Chrisy (04:28):
I mean, although you could look at it like it's a
good opportunity to put yournumbers in the black even more
than they already are, byincluding everybody to come eat
the Mexican food and drink theMexican drinks.
Kerry (04:41):
Oh, I love me a good margarita On the rocks with salt
, double shot of tequila.
Oh, I love me a good margaritaOn the rocks with salt, double
shot of tequila.
Oh my gosh, preferablysomething silver tequila.
Chrisy (04:47):
I like them like crazy.
Again, harkening back to one ofour other episodes, the slushy
type drink.
Kerry (04:54):
Yes.
Chrisy (04:54):
The old school, not old school, the ones used to get at
Chi Chi's.
Yes, now you're talking about amargarita that's like legit,
yeah, on the rocks.
You're talking about frozen.
I'm talking about some bigslushy they squirted out of a
machine and they kind of try totell you there's alcohol in
there.
But I'm betting that my passingout had more to do with the
(05:14):
sugar than the alcohol.
Kerry (05:16):
I think I have to bring something up.
Okay, so Chrissy and DJ Nickand myself and farm boy Jim, my
husband, we recently went out todinner and Chrissy had a blue
punch bowl, some kind of vodkadrink.
She was loving that drink, buteven more she was loving the
(05:37):
food.
Do you want to talk about ourdining experience, chrissy?
Chrisy (05:41):
That was a little embarrassing experience, chrissy
, that was a little embarrassing.
Well, remember, I don't get outa whole lot because I have
waited to have kids and they'reyounger, but my oldest now is
old enough where she can managekeeping them in line while we go
and enjoy a time out withfriends, and it was seafood,
which I do like.
Kerry (06:01):
It was a crab boil.
Yeah, all that yummy crab andshrimp and oysters in a bag.
Chrisy (06:06):
So basically I probably looked like a wild animal in a
feeding trough because my headnever came out of the damn bag.
It didn't.
And then your husband had toremark how I had a big sauce
orange mark on my foreheadbecause I just leaned in.
We were supposed to be talkingbusiness and doing other things.
You guys probably just saw thetop of my head the whole time.
Kerry (06:31):
Yeah, by the second punch bowl.
Chrissy was pretty punched.
Chrisy (06:34):
Yeah, I think I came home and passed out.
Kerry (06:37):
But that leads us into another thing we want to talk
about today is food, becausefood does so run our lives,
especially here with me.
So we talked a little bit aboutour Mexican food and stuff, but
what are some foods that youhad a special food at Easter
time you talked about?
Chrisy (06:53):
Yeah, well, we did One thing that was interesting when
we were talking about doingsomething about foods.
How does that relate todysfunction?
Well, especially when you tryto explain this stuff to other
people who don't know what thisis Right, then you're like like.
Then they look at you likeyou're nuts, like why are you?
Why would you eat that?
Yeah, we, we had fellow one.
We call it fellow one.
Okay, don't ask me to spell it.
(07:14):
I'm not exactly sure how tospell.
Kerry (07:15):
Yeah, I was looking at our show notes and I'm like what
the heck is this?
We're children of phonics, Idon't know to what I used to
always put on fun yeah, we usedto spell everything phonetically
.
Chrisy (07:28):
So for years we would have this thing for it's usually
an easter where it's like youhave a special, you make like a
kind of a crust and you usuallyput like peppers and potatoes
and some cheese, like it's likeromano cheese though, and it's
actually, I think it's reallygood and then you just sort of
bake it in the shell and you cancut it in like little strips
(07:49):
and you can eat it with yourhand.
Kerry (07:50):
Okay.
So is the shell like acroissant shell or is it like a
pie crust shell?
Chrisy (07:54):
It's like a pie crust shell, but it's not.
It would not be good foranything sweet.
It accommodates this.
It's very.
It's sort of salty.
Kerry (08:02):
Okay.
Chrisy (08:03):
But it.
Yes more like that.
Kerry (08:08):
And you're cutting it like a wedge, like a pie, or
you're cutting it like kolache.
Chrisy (08:13):
It's shaped like into a stromboli type shape.
Oh, okay, and then you can justcut it in pieces, almost like
you would breadsticks orsomething like that but it's
thick, but not massively thick.
I've seen some people make themhugely mammothoth and I find
that that's offensive to me.
But it has to have a specificratio level of thickness.
(08:35):
And we used to my mom and I'mguessing my grandmother too,
would make it, sometimes withveal.
Now I never, oh it's a savory.
Kerry (08:44):
It's not sweet, it's savory.
Chrisy (08:45):
Yeah, it's savory definitely so, and I still love
it and I still make it at easterI'm generally the only one that
eats it, of course, but it'slike a habit I can't break and
it's not anything I would wantto, because I actually do really
enjoy it yeah we did find thatthere is a part of italy,
because we were like where didthis come?
Kerry (09:06):
from and why are we making this?
And?
Chrisy (09:07):
why did?
Where's the name from?
Because we couldn't findanything with this name.
We eventually found somethingthat is close to it as far as
how you spell it or say ittofellowone, and it is found in
a part of Italy that probably mygrandmother was from.
Kerry (09:23):
Ah, so it's a regional specialty.
Chrisy (09:25):
Yeah, so it's more of southern Italy, not as far as
where my grandfather's heritageis from, which is, like I said,
at the bottom.
Kerry (09:32):
Yeah, the boot Very bottom, the boot and Calabria.
Chrisy (09:35):
But my grandmother was more from.
I believe it was Baslecat.
Yeah, and it's from more thatarea.
Kerry (09:41):
We had something similar in our family that it's kind of
the same thing.
We called them Durganunders.
Chrisy (09:46):
Yeah, we were trying to.
Kerry (09:48):
Same thing.
You were looking at my nose,going what the heck is that?
Chrisy (09:51):
And Nick was looking at it like I don't know what that
is.
She'll explain it.
She'll explain it.
So yeah, carrie go, carrie go.
It's looking like an extrasyllable.
Kerry (10:02):
Yeah, so my grandmother used to make this and it's
actually really simple to make.
I guess I would explain it aslike a crepe, but a crepe slash
omelet kind of a type of thing.
It's like a whisked egg and youfry it in an oil pan.
It's very smooth and I makemine sweet.
So, like growing up, we wouldjust, you know, we would have
(10:24):
this egg crepe type thing.
I like to add vanilla to mine,a little cinnamon and sugar on
it.
It's called Durganunder.
I have tried searching thatname.
I've tried, you know, and it'sthe same thing, but never can
find it.
I've not, I couldn't tell youwhere it's from, but just my
grandmother make this and that'ssomething that we always, in
fact my mom every time that shepretty much has one every
(10:45):
morning for breakfast.
My sister will make it for her.
Chrisy (10:47):
Oh wow, yeah, my sister will make it for her.
Kerry (10:49):
oh wow, yeah, well, but now you said, your grandmother
made this yes, now, actually, Ithink it was my great grandma,
it was my great grandmother, itwas my mom's grandma and I know
that you're mostly, you'repretty much almost 100 italian.
So well, actually we defunctthat theory.
Chrisy (11:01):
That was I know you said , you had a little bit.
Uh, I think there was somegerman in there.
Kerry (11:05):
Oh, german I think there's some german, yeah, that
sounds more german than it does.
Chrisy (11:08):
Italian yes, yes, and I understand that you guys are
from the northern part of Italy.
Kerry (11:12):
We're the northern part.
Yes, you could have.
Chrisy (11:15):
that makes more sense.
Yes, Dugganandus.
Yeah.
Kerry (11:18):
I feel like you know when you go to the fairs and they
have these different booths andstuff.
You know the food booths.
I feel like I could do aDugganandus booth and it would
be a hot commodity because youcould have sweet, you could have
savory well, yeah, definitelyif anything, you attract people
trying to figure out what that,what the hell they probably
they're thinking does it come ina brown bag?
Chrisy (11:44):
what is that so well, yeah, no, it sounds good again,
there isn't too much.
You're going to ask me aboutfood wise that I'm going to say
you know what?
I wouldn't try that.
It's a gift of mine that I justam open to all foods.
Kerry (11:57):
So I understand you have a really good story about a
specialty dip.
I need to hear about this dip.
Chrisy (12:03):
Yeah, this is not me or my family.
This is going to go all on theshoulders of my husband and his
family.
They have a dip his mom used tomake.
Does it have a?
Kerry (12:14):
name, or is it just the dip?
Chrisy (12:16):
It's the dip.
Kerry (12:16):
The dip?
Chrisy (12:17):
I don't think it doesn't have no, there's no name.
And then everybody, when theyhave a get together, the one
sister has been designated tobasically make this dip.
Kerry (12:25):
Okay.
Chrisy (12:26):
Are you bringing dip, or she'll offer it?
She'll be like, oh, I'll bringthe dip.
Now generally Nick's like, oh,and he'll be like, okay, she's
bringing the dip and I'm likeshe's bringing the dip.
It's like two different typesof things, Two different
reactions.
I'm like, that's fine, I'll getother dip because his family
and they it is not they love it.
Okay, and he's got a fairly hisfamily's way bigger than mine.
(12:49):
So, yeah, bring the dip, allright.
Kerry (12:52):
So questions hot or cold?
Is it a hot dip or a cold dip?
It's a cold dip, okay.
Chrisy (12:56):
And you look at it.
You look at it when it'ssitting there and it just looks
like a bowl of sour cream.
There's no speckles or anythingin there, it's just white.
It's white.
People dip it, it's whitepeople dip.
Kerry (13:12):
It's white, it's so white , it's so white.
What do you put in the dip?
Is it a dip for fruit?
Is it a dip for vegetables?
Is it a dip for breads?
Is it a dip for chips?
Chrisy (13:20):
It's chips and pretzels.
Okay, there's nothing else.
I think you can even present tothat.
There's no way, like some dips,you can even maybe throw some
celery and carrots in there.
Then you wouldn't even wantthat.
This is basically yes, you'rejust going to be a disgusting
maniac just eating chips andpretzels with this.
There's no way you can make ithealthy.
And it's all white, it's white,it's like.
So we put this dip out and wehave a party and we have people
(13:45):
over there who are not from myfamily, not from his family,
friends, right, and they seethis bowl of white stuff just
sitting there, okay, and they'relike so what's in that bowl?
And I'm like you know now I'mlike Did you do Nick's?
crack up.
Now I gotta sit here and saywell, I, you know, like my, I
try not to roll my eyes and I'mlike that's Nick's family's dip,
(14:10):
okay.
Kerry (14:11):
But I'm confused.
You don't have it likepresented where you have the dip
and then the pretzels and stuffaround it so that people
understand it's a dip.
No, everybody's coming over,man, it's just a random bowl
with a spoon in it and you justhave to know that you're
supposed to dip stuff in it.
Chrisy (14:25):
I just throw those.
You don't understand.
Everybody comes over becausethey have to drive to see us.
They're starving.
You better just throw thatstuff right out there.
I throw the bags out of chips.
I'm like just open them, startgoing to town.
So why does this dip make youroll your eyes so?
Kerry (14:38):
bad.
What's wrong with it?
Chrisy (14:40):
They love it, but what is it?
I don't care for it.
It's like garlic in it andcream cheese and sour cream.
I mean, it's not even acomplicated dip.
Kerry (14:48):
That's the standard base for all chip dips.
They stop.
Chrisy (14:52):
You're right, they stop.
They stop at the three thingslike some chives need to be in
there, some french onion stuffmaybe.
Uh-huh it's.
It's like they just did thefirst part of the dip
preparation and walked away andit's gone, it's done now and
(15:12):
they're like oh, it's the dip,it's the dip.
So and I would inevitably getthe question Well, what is it?
What is it?
What is it?
Every party somebody's thereand people forget, because then
they just realize there'sanother bowl of like this white
stuff sitting on the table and Ifinally said I had enough and
I'm like I said don't ask meabout the dip, I'm done.
(15:33):
No more asking of the dip.
So then they thought it was sofunny, my husband made a shirt
for me and it says don't ask meabout the dip.
Kerry (15:41):
Oh, that's hysterical.
Chrisy (15:45):
And then his sister got a shirt that has the recipe.
So, basically, if we stand neareach other while people are
getting the dip, I'm going totell you right away.
Don't ask me about the dip.
Kerry (15:54):
Does her shirt say ask me about the dip, here's the
recipe.
It just says the recipe.
I'm just going to point peopleto her and say don't ask me
about the dip.
Chrisy (16:01):
Sister.
Go, it's your turn, like I tellyou to go.
Yeah, you go there.
Show me your shirt.
There's a recipe which saysthat's it and garlic, garlic
(16:23):
powder, garlic powder, sourcream and what was the third
thing, cream cheese.
And then somebody inevitablysometimes will have the nerve to
complain oh, you put too muchgarlic in here this time.
Well, really, are you thatworried about the garlic?
I, I would have to go so far asto say you didn't put anything
in there, that would be worth meeating this.
So hell of a good's down.
The other end people and I nowlook there's a sentimental
(16:50):
factor to this and I don't wantto be a creep because his mom
made it.
Yes, and that's lovely.
Kerry (16:55):
Believe me, I'm making the fellow one which he doesn't
understand because there's asentimental reasoning for this
and he's like I ain't gonna eatthis crap yeah I'm gonna eat it.
Chrisy (17:05):
So I give them the dip.
I have my fellow one.
You have your white people dip.
White people, white is hisworld is in balance.
Yeah, I guess Exactly.
So yeah, don't ask me about thedip everybody.
Kerry (17:22):
We'll need to put that on the shirt too.
Yeah, all right, that's funny,did you?
So, besides the dip, did youhave any go to snacks or things
that you would, you know, wantas a child, or make as a child,
or like if, like, when yourparents weren't home and you
were hungry, did you go and makeanything for yourself in the
kitchen?
That was like special.
Chrisy (17:40):
No, okay I ate fudgicles .
I got fat.
My mother always seemed to makesure I was like left alone with
fudgicles.
Kerry (17:48):
That's bad fudgicles yeah , yeah I used to make we were,
they were called magicmarshmallows.
So you would take, you know,like the crescent roll, the
Pillsbury crescent roll thing,yeah, okay, so you would take
one of those triangles and youwould put a marshmallow in it
with a little bit of cinnamonsugar.
Can you tell I like cinnamonsugar.
I put on my durgan unders too.
(18:08):
Anyway, it's good cinnamonsugar and a little bit of butter
and then you put it in the dipthat they make.
And you wrap the crescent rollall around the marshmallow and
then you would bake it in theoven in I don't know like what
10 minutes or something, andwhen you would open it up it was
like a tasted like a littlecinnamon roll, but the
(18:28):
marshmallow would have meltedand disappeared.
Chrisy (18:30):
So it was like wait a minute, it disappears.
Yeah, how long did you?
Maybe shouldn't have cooked itthat long.
Kerry (18:35):
Well, no, that's the point of why you cooked it.
That long is to kind of melt it?
Chrisy (18:40):
Did it go into the dough ?
Kerry (18:42):
Yeah, like it smothered into the inside of the dough
with the butter and cinnamon andsugar, so it made it sweet.
Well, it sounds wonderful, ohit's fabulous.
It's fabulous, but it wasalways that was my go-to treat.
My other weird thing that Iwould do is this was a quick one
(19:04):
.
Chrisy (19:04):
I loved fried melted cheese.
So I would just put a slab ofcheese on a plate in the
microwave and melt it, and thenjust eat it like that.
Oh my god, just strange.
How long were you left alone.
Kerry (19:09):
You needed fudgicles I didn't eat, but well, that would
have been too expensive.
I think I got off the bus atlike 3 30 and my dad got home at
5.
So when I came home I wouldmake some kind of snack.
Chrisy (19:20):
You're hungry.
I remember that hunger you usedto get when you come home from
school, yeah.
Kerry (19:23):
And then I would watch TV .
I would watch you know the whatwas that movie?
Money movie we talked about.
Watch Money movie.
Go take care of the dogs youshould have been sneaking
watching the stuff you weren'tsupposed to.
Chrisy (19:32):
You still stuck to the rules, even when they weren't
watching.
Kerry (19:36):
Well, we only had three channels, so there wasn't much
sneak out of anything.
You know, we didn't.
We didn't have cable, Chrissy.
Chrisy (19:42):
I would have demanded it if I were you, but that's just
me, of course.
Yeah, no, that sounds wonderful.
I didn't really make anythingfor myself.
The one thing to going backthere was another, another weird
food now this is back on methat my grandmother would make,
and then I don't even know howto explain it.
I, I did actually kind of likeit.
(20:04):
My husband finds it offensiveand just really awful.
It was this thing and we usedto call it a collude.
Kerry (20:11):
Okay, I don't know what the hell that means, please tell
me there's no sauerkraut orkielbasa in this.
No, no, no, no, no, no.
It was my Italian grandmotherthat used to make these.
Chrisy (20:20):
I would have to probably just say it's a pathetic sari
pretzel.
Oh, it's like this dough andyou would like braid it and it
would be about I don't know, Idon't know how long, not very
long, maybe six, or I don't knowhow long, not very long, maybe
six, or I don't know it.
You braid it.
It was a braided, it was prettyand it had seeds in it.
(20:41):
I'm thinking they might havebeen anise seeds and it was like
a dough, and the dough had tobe like a yellowish color, so
you had to color the dough, sothe dough was like yellow and it
had the anise seeds in it andyou would I think you boiled
them like you would a pretzelyeah, so you would make them and
you would boil them and then Ithink maybe then you threw them
(21:01):
in the oven just to brown them alittle bit.
Kerry (21:03):
But so did you just eat it like a dinner, or did you
make like, use it like asandwich, bread or no, you just
sit there and eat it.
Chrisy (21:09):
Did you use the dip?
Kerry (21:10):
no, no, no you don't dip this.
That would be a sacrilege, andProbably somebody would be
hurting you.
Chrisy (21:18):
Yeah, my father loved them.
I think they would probablyhave been good with beer if you
wanted to down them with somebeer, because it was real kind
of crusty and doughy.
I think we're going to have toresearch this.
You haven't found anything?
Kerry (21:29):
No, Nick's over there making faces.
Chrisy (21:32):
They got all these names for these foods, but you can't
find them on Google.
Kerry (21:35):
Yeah, I think that's probably Felowon and Kaluud.
Chrisy (21:38):
There's no such thing.
Well, the Felowon, I think wedid find something that was
close to that name, but theKaluud, I would have to say that
probably this is something thata sound somebody made after
they ate it.
Kerry (21:50):
This sounds like something like.
It sounds like some of the foodthat you would see at like a
Jewish dinner, like food thatyou would see at like a Jewish
dinner.
Like that's what it sounds liketo me.
It sounds like it might havesome Israeli heritage to that.
Chrisy (21:59):
It might.
I mean, this is very ethnic.
And again, we're rememberingthat it was from my grandmother,
which was probably from herparents.
So we're very close to where wewith family who came over here
from other countries.
But yeah, so the collude thingI liked.
I should probably try and findthe recipe.
I might have it somewhere.
I can maybe try and make it,but I again will be the only one
(22:20):
eating it because Well, I'lltry anything.
Kerry (22:22):
So you know, as far as food, I'll try it.
Chrisy (22:25):
I wish I had a picture I could, even we could post to
this.
But the one other thing thatwas funny was when I moved here
with Nick and this isn't abouteverybody, but I found this
comment very funny.
I was talking about they have athing here that everybody
really likes.
It's called a butter braid yes,and it's a very good thing to
have.
(22:45):
It's like a already made typeof a pastry, yes, and you just
basically set it out and it'llself rise.
It rises, yes, and then youthrow it in the oven and you
make it and you have like alovely apple or cherry or
whatever, right.
And when we were introduced tothis here and everybody was
talking about it, I tasted itand I said, well, this is very
good, it's very, and I was withsome people and I says it
(23:07):
reminds me a little bit ofkolache, yeah, and they kind of
looked at me puzzled and maybe Ijust was with an odd group, not
that they were odd, but theyjust, you know, weren't exposed
to this word before, obviously,because they said kolache and
I'm like, yeah, kolache, youknow, it's like a roll and has
sweet stuff in it, and they say,geez, I thought that was a
(23:29):
woman's disease.
You got a bad case of kolache.
Been scratching for weeks, Igot kolache, anybody else got
kolache.
You had to ruin kolache for me.
Kerry (23:43):
I'll never be able to eat it.
I'm sorry everybody.
Chrisy (23:46):
Be careful with the kolache.
But yeah, so I thought that wasreally kind of funny that they
weren't real sure about thekolache.
I guess you would call it alsoa nut roll A nut roll, yeah,
when I drive into where we'refrom in the.
Youngstown area.
I do go to the one place therethat had is a maid, because I
have tried to make them on myown and they do come out pretty
good, but it's.
(24:06):
There's a delicate way to makethe crust.
Anybody who's made this outthere will know it cracks
sometimes when you bake it andall the stuff comes and stuff
comes out.
Kerry (24:16):
So at the church I work at we have a bunch of ladies
that make kolache and they sellit for a fundraiser yeah and I
love when they come and bake atthe church because all they call
it the innards, so it all, orthe fillings or something like
that.
Whenever all that stuff oozesout, they keep it all and they
leave it for us in the officeand so, like when we come in
that Monday after they cookedall weekend, we have all that
(24:37):
wonderful gooey innards of thekolaches.
Chrisy (24:41):
You just eat it straight up.
Oh heck, yeah, straight up,right up.
I wondered if you'd stuckanything in there like a that
would like a like a dip or likea chip.
Kerry (24:48):
No, we just eat it right, right, like that.
Oh, it's so good.
I would imagine that it is good.
Chrisy (24:56):
My mother did make a kolache and I've never seen it
anywhere else and I was probablyone of the only people who
liked it.
She made it with cheese.
It was like almost I guess itwas ricotta, but it seemed like
it was almost like cottagecheese a little bit, and it had
white raisins in it.
Kerry (25:11):
I don't think I'd like that and it was a cheese kolache
.
Chrisy (25:14):
She would call it a cheese kolache.
I've never seen it anywhereelse, but I always liked it.
Kerry (25:26):
I like the nutless nut roll kolache, which it totally
seems like is why would you evenbother?
But it's basically the kolache.
You know the dough andeverything and all the the
cinnamon and sugar.
It just doesn't have nuts in it.
So if you have a nut allergy,but, oh, it's the best.
Where the heck do you find that?
That was a family recipe, thisnutless nut roll that we
somebody had in our family andmy one sister makes it the best.
So, oh, when she makes it'slike so good but well, I don't
(25:48):
have the patience for it, butyeah, but yeah.
Food is definitely mydysfunction, and so getting into
all these wonderful foods andthe mexican foods, oh my gosh,
yeah, we love the mexican loveit going back real quick to when
you were saying you had to makesomething for yourself when you
came home from school.
Chrisy (26:04):
So basically, I come from.
My thing is mom basically maybewe touched on this prior to mom
made dinner with father in mind, yes, so he, she was cooking
for him, yes.
And then, because my sisterswere gone too and I was the only
one at home, I just wasbasically programmed early on
that if you want to eat, you'rejust going to eat whatever.
(26:24):
He didn't finish Like.
Well, she made dinner Right, hegot first dibs yes.
Where he took what he wantedRight.
And then whatever was left overI could have.
Kerry (26:35):
Right.
Chrisy (26:35):
Now you think, well, geez, you know, but my mom would
make an adequate amount.
Kerry (26:39):
Right.
Chrisy (26:48):
One thing my father liked and my mom would make this
probably once a week.
I mean, there was like days,that seemed to be assigned to
certain meals.
Kerry (26:51):
Oh, of course you had like the tuna casserole day.
Chrisy (26:52):
Yes, you had a pasta day , yes spaghetti.
Kerry (26:53):
Fridays was pizza.
Chrisy (26:54):
Yes, oh my mom, we had my mom did make homemade briar
hill pizza which was very good,and that was usually on saturday
.
But and that horrible citychicken do you remember that?
Yeah, yeah where you would likebite into it and you'd hurt
your teeth because you bit thestick.
Kerry (27:06):
Why was the stick there?
Why not take it out?
So what would your father?
You said you got your father'she liked.
Chrisy (27:11):
This is so awful.
And I really didn't realize howgood chili could be, yes, until
I made it out on my own in theworld yeah, she would make chili
.
Uh she would make chili, andthen she'd have a pot next to it
of bland white rice.
Okay, not seasoned at all, juststeamed white rice.
Yes, and he would eat the chiliand put white rice in it and
(27:37):
eat it that way no hot sauce, nocheddar cheese, no raw onions,
no dollop of sour cream.
Kerry (27:47):
No cheddar cheese, no, oh dollop of sour cream.
No cheddar cheese.
Chrisy (27:49):
No, oh it was just chili with ground beef kidney beans
over white rice and some sauceand with white rice and you
mixed it all together but if youwant to eat, yeah, you eat it.
So I'm very grateful to beingable to experience chili the way
it was actually meant.
Thank god for wendy's with aside of finger.
Kerry (28:05):
Oh my gosh wendy's chili, yeah, and then little hot
packets that oil.
Chrisy (28:10):
I don't even know if they still have that I don't
know, but used to be able tosquirt that hot oil in your
chili, oh and it was it was goodvery good.
Kerry (28:17):
Yeah, yeah, we love our food.
Yeah, we do.
It's very dysfunctional howmuch I love food.
Yeah, us, and probably the restof uh, most of the world so
well.
Chrisy (28:23):
This was interesting.
It's very dysfunctional.
How much I love food yeah, usand probably the rest of uh most
of the world.
Kerry (28:26):
So well, this was interesting.
It's a great way to start thereend out april and beginning of
may.
We have so much going on in may, so we got some great episodes
coming up.
But thanks for joining us today.
Chrisy (28:36):
I'm hungry, I gotta go eat I know I'm starved all this.
Kerry (28:40):
I need a taco.
Yes, make a taco bell runanyways.
Make a taco Bell Run.
Anyways, thanks for joining us.
Be sure to check us out on ourFacebook page and to wherever
you're following us from, to hitthat like or subscribe button
and give those reviews.
Thanks so much.
See you next week.
Chrisy (28:57):
Bye-bye, happy eating everybody, bye.
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