Eponymous Foods: Snacks and Sweets

Published Jul 29, 2024, 1:00 PM

This edition of Eponymous Foods features a beautiful dessert, some myth busting about a very common food’s invention, and a very sweet finish with a much-loved candy. 

Research:

  • “160 Years of Neuhaus History.” Neuhaus Chocolates. https://www.neuhauschocolates.com/en_US/history/History.html
  • Beaton, Paula. “The Origin of the Crepe is Shrouded in Mystery.” The Daily Meal. June 3, 2023. https://www.thedailymeal.com/1302745/origin-crepes/
  • “Belgian Pralines: A sweet but not so short history.” Discover Benelux. https://www.discoverbenelux.com/belgian-pralines-a-sweet-but-not-so-short-history/
  • Charpentier, Henri and Boyden Sparkes. “Life à la Henri: Being the Memories of Henri Charpentier.” Modern Library. 2001.
  • Fertel, R. “praline.” In “The Oxford Companion to Sugar and Sweets.” Oxford University Press. 2015. https://www.oxfordreference.com/view/10
  • Grosley, Pierre Jean, and Thomas Nugent (tr). “A Tour to London, Volume I.” Lockyer Davis. 1772. Accessed online: https://archive.org/details/bim_eighteenth-century_a-tour-to-london-or-ne_grosley-pierre-jean_1772_1/mode/2up
  • “John Montagu.” American Battlefield Trust. https://www.battlefields.org/learn/biographies/john-montagu
  • “Maison de la Prasline Mazet.” France Today. June 14, 2012. https://francetoday.com/food-drink/maison_de_la_prasline_mazet/#fm-popup-modal-close
  • “Making Crepes Suzette.” Auguste Escoffier School of Culinary Arts. July 31, 2014. https://www.escoffier.edu/blog/baking-pastry/making-crepes-suzette/
  • “The main ingredient of Crepe Suzette.” Le Parisien. March 20, 2016. https://www.leparisien.fr/archives/l-ingredient-principal-de-la-crepe-suzette-grand-marnier-mais-pourquoi-grand-20-03-2016-5642685.php
  • “Sandwich celebrates 250th anniversary of the sandwich.” BBC. May 12, 2012. https://www.bbc.com/news/uk-england-kent-18010424
  • Stradley, Linda. “Sandwich History.” What’s Cooking America. https://whatscookingamerica.net/history/sandwichhistory.htm
  • Sybertz, Alyssa. “What are pralines, exactly?” Readers Digest. July 17, 2023. https://www.rd.com/article/what-are-pralines/
  • Toussaint-Samat, Maguelonne. “A History of Food.” Blackwell. 2008.

Welcome to Stuff You Missed in History Class, a production of iHeartRadio. Hello, and welcome to the podcast. I'm Holly Frye and I'm Tracy V. Wilson. Tracy, it's been like five whole months since we had an eponymous foods episode. So long. It isn't really, but it feels like longer. And it took me a while to figure out how long it had been. And I love them. And this one was inspired by a thing I will happily tell you on Friday because it made me laugh, or maybe i'll tell you in the course of the show. Who knows anything can happen. But we're going to talk about three eponymous foods, and today we have one that's a really beautiful dessert. We're going to do some myth busting about a very common foods invention, and we'll have a very sweet finish with a much loved candy. We're going to start with crape susette. This is a buttery, citrusy dish featuring the classic French crapes, which you may also hear people say creps that's dipped into a syrupy sauce and then set on fire. And then that very showy preparation is often performed at the table in restaurants. The crapes are then plated, sometimes while still holding a little bit of blue flame, and then sauce is drizzled on top of that. And the main claimant to the dish's invention is a French chef named Henri Charpentier. His life story, as told in his biography Life a Lare, is a wild one. It is full of thrilling encounters with important and famous people from the time he was very young. And it's sort of cute because he seems to recognize that this seems all unbelievable, because he notes at the beginning of the work that it sounds both incredible and boastful, but he reassures the reader quote I am of Nice and WEENI swas do not boast. Charpontier was born, as he noted, in Nice in eighteen eighty and then spent his early childhood in Conte. His father, who had been a lawyer, died after falling from a horse just a few days after Anri was born, and that left Ari's still teenage mother in a state of grief and also financial uncertainty. Those circumstances led to him being fostered by another family, headed by a man named Roussoon Camu, and that's how he moved to Conte. According to Aunri, his birth mother last visited him when he was either five or six, and then she died not long afterward. He described his foster mother's cooking as deeply influential on him, noting quote, we had little money in the Camu family, but we had big appetites. However, my mama Cameu. When she had nothing, she could still make something. At Christmas time. Her bread would acquire a smoother texture, which was softer to the touch and had an exciting flavor. How is it done? Two spoons of olive oil, two of sugar, and four of butter worked into the ordinary bread dough. But his memo, Cameu also had an adult son who didn't live with the family. He lived in Nice and his name was Jean, and Jean was a student of a name we often have mentioned on the podcast, and that is Augusta Scoffier. When all re visited Jean at his work in the Grand Hotel in Monte Carlo, he immediately begged to stay there. And at the time, Auree was only seven, and Jean told him he needed to grow a bit more. He wanted to work at the hotel, and the family also needed financial help, which is how in eighteen ninety, when he was still just a kid of ten, Alrie got a job on the French riviera at the Hotel Cape Martin as a page boy. His foster brother, Jean had become the chef there and had arranged for Auri to work and stay with him, and Allri wrote quote, if you think it queer that one should begin the career of restaurateur while yet so young, ung, I would remind you that the admirals of the English began as young and did not have so much to learn he was. He wrote very struck by the difference in lifestyle for even the kitchen staff, as compared to his life that he had been living with his foster family, and wrote quote, today, when I think of the poverty of comte and the richness with which I was in contact, I can cry afresh from the original emotion. In his time at the hotel, are made some errors that made some of the senior staff dislike him, But because he was just a small boy, a lot of the guests who came through found him very charming. He made bigger tips than a lot of his older colleagues, and a number of people and long term guests treated him with a lot of kindness. He also started to learn more about cooking from watching his stepbrother as he prepared the dishes. He witnessed and assisted when nobles and royals were served. He met people like JP Morgan and the Vanderbilts, and he said that he witnessed a meeting between Queen Victoria of England and Empress Elizabeth of Austria. He described hoarding all of his tips from all of these people and then proudly delivering a small fortune to his foster mother. When the travel season ended and he visited home, there's a really sweet passage in his biography where he talks about like he felt like the biggest man on earth as he walked through called knowing that he had changed the lives of his family. He moved on to other hotels along with his foster brother following the hospitality season around, and he was even sent by Jean to other hotels to learn from the chefs there. Most of these were positions granted young charpentier as favors to Jean Cammeus because he was a pretty well known chef at this point, and these were not always kitchen positions. He worked in just about every low level job a person could in the hospitality industry. And then when Alri was twelve, he was sent to England to learn to speak English and to learn from chefs there. After abruptly quitting his arranged job in London due to some poor treatment he felt on the part of his boss, he sought out Augusta Scoffier, who was head chef at the Hotel Savoy there and he was given a job there, first as a broom boy, although he quickly rose through the ranks to assistant waiter, but he was fired by the matre d and he soon found himself living on the street. He starved to the point that he almost died, and a policeman found him and brought him to a hospital, and he stayed there for a month while he recuperated. And then once he recovered, and there is a great dog story connected to all of this that we could talk about, on Friday, he returned to France. All of this leads up to the invention of crape Susette. The fourteen year old Chapontier was working at the Cafe de Peri in Monte Carlo as an assistant waiter when Edward, Prince of Wales got into the habit of going there for lunch every day. This, of course, is Albert Edward, son of Queen Victoria, who was nicknamed Bertie and would become King Edward the Seventh. One day, when the Prince came in, aure was assigned to wait on him, and according to Auree's account, the Prince and his party totaled eight men and one young lady who was the daughter of one of those men. And then the details of who all these folks were they're not recorded beyond that. For this particular lunch, Auree told the Prince of Wales that he had come up with a sweet dish just for him. He was planning to make a variation of the French pancake or crep that his foster mother had made for him when he was young. She he described cooked strips of lemon and orange peel that had been soaked in syrup along with her crapes, and he thought that he could make an upscale version of that dish. Incidentally, aure also gave his recipe for crapes in the course of his narrative. Three eggs, two tablespoons of flour, a tablespoonful water, a tablespoon of milk, and a pinch of salt, mixed to the consistency of thick olive oil or a thin cream. Then melt quote a piece of sweet butter as big as one joint of your thumb, And when the butter bubbles, pour in the batter and spread it quickly to cover the bottom of the pan. He continues, quote, but keep the pan moving, for it is a tender substance, that paste. And then after a minute you flip his crape several times until they're nicely browned. And then you fold in half and half again, quote like a lady's handkerchief. Charpontier also describes the way he prepared his sauce, which includes several kinds of sweet cordial alcohols. He did this ahead of time to make the dish, noting quote, for years, I have kept gallons of this sousette butter on hand, ready for use. But on that day, when I worked to please the Prince of Whales, I had not cultivated the invention to its present standard. It was quite by accident, as I worked in front of a chafing dish, that the cordials caught fire. I thought I was ruined. The Prince and his friends were waiting. How could I begin all over? But just on a whim, a'redecided to find out what the result of that fire was. Continuing quote I tasted it. It was, I thought, the most delicious melody of sweet flavors I had ever tasted. I still think so that accident of the flame was precisely what was needed to bring all those various instruments into one harmony of taste. I plunged my supply of folded pancakes into the boiling sauce. I submerged them, I turned them deftly, and then again, inspired, I added two more ponies of the blend of cordials. Again, my wide pan was alive with blue and orange flame. And as the colors died from the pan, I looked up to see the Prince of Whales. Are served the dish to the Prince, who he called the world's most perfect gentleman, And he describes the reception quote, he I ate the pancakes with a fork, but he used a spoon to capture the remaining syrup. He asked me the name of that which he had eaten with so much relish. I told him it was to be called crapes Princess. He recognized that the pancake controlled the gender, and that this was a compliment designed for him, But he protested with mock ferocity that there was a lady present. She was alert and rose to her feet, and holding her little skirt wide with her hands, she made him a curtsy. Will you? Said, His Majesty changed Crape's Princess to crape Susette. This was born and baptized. This confection, one taste of which I really believe would reform a cannibal into a civilized gentleman. The next day I received a present from the Prince, a jeweled ring, a panama hat, and a cane. So obviously we have this very detailed account of this invention, but also, of course it's not the only version. There have been detractors to Charpontier's story, noting that he was so very young at the time that it just seems dubious. There are also versions that suggest that Auri had sanitized the story somewhat, and that the Susette that inspired the name was not an innocent young daughter of a friend, but was actually the Prince's mistress. There is yet another version of the story that credits Escoffier with creating the dish, though the Prince of Wales was still in the mix as the guest who first ate it, and that version sometimes German actress Suzanne Reichenberg, who apparently went by Suzette, is supposed to be the namesake. It kind of seems as though some of the confusion may have come from the brief period before the dish was invented, when Charpontier worked for Escoffier. Worth noting here. The Augusta. Scaffier School of Culinary Arts credits Charpontier and the story in his biography. In its online recipe for Crepe Susette. Coming up, we're going to talk about a name that now applies to a whole food category and some of the falsehoods that go along with it. But first we will pause for a sponsor break. Okay, we have to straighten out the sandwich situation. Yeah, so many people have asked for this specific thing. I almost included it on our previous eponymous foods where we talked about sandwiches, but it is too much and it would have pushed one of the sandwiches out, and frankly I wanted to talk about hot brown. But so it's often repeated that John Montague, fourth Earl of Sandwich invented the sandwich in the eighteenth century. That is not quite right, but he is a big part of the story, so for context. John Montague was born on November thirteenth, seventeen eighteen in London. His father, Viscount Hitchingbrook, died when John was just four years old, and John's mother, Elizabeth Papa Montague, sent him away to school at Eton and remarried, and she was largely absent from her son's life. Though he was of noble birth, he became a ward of the Court of Chancery because his mom had pretty much cut him off as well as his brother. He inherited the title Earl of Sandwich at the age of ten when his grandfather died, but that title did not come with wealth, and he was also caught in this sort of tricky position where his grandmother, who did have some financial benefit for him, held any support over his head. Contingent on him withholding support for King George the Second, and then he also struggled to find footing socially with his peers because of his family's association with the out of favor Stuart's. He just kind of didn't have any place where he was like safe to be whoever he wanted to be. After Eton, John attended Trinity College, Cambridge, and then began a grand tour of Europe, during which he met Dorothy Fane. The two of them married in seventeen forty one and had several children before Dorothy developed mental health issues and became a ward of the Chancery. Montague also had a nearly twenty year relationship with a woman named Martha Ray, including several children before another suitor killed her. Plenty of drama to go around, and during his life, Montague held a lot of important posts with varying degrees of success. He was first Lord of the Admiralty in the seventeen fifties and then again beginning in seventeen seventy one. He'd gotten fired in that first one. He was deeply criticized for a variety of things in this role. He was, for example, in Boston during the Boston tea party, and he watched the whole thing happen while doing nothing. And then when the French entered the conflict that would eventually erupt into the Revolutionary War, the British navy was ill equipped to handle the challenge for which he was blamed because he was in charge of that. Views of Montague have varied throughout history, with some seeing him as a total blank wunderer and others is more of a scapegoat who was actually trying to do his best in a system that worked largely against his efforts. But he was noteworthy enough in his time to have become the namesake of a style of food that had been around for centuries. So how did that happen? The idea that he invented the sandwich is based primarily on a piece of writing in a travelogue by Pierre Jean Gurli. Gurlei wrote his account Loandre in seventeen seventy and it was translated into an English language multi volume publication called A Tour to London or New Observations on London and Its Inhabitants in seventeen seventy two, and volume one of the translation, in a section that discusses the gambling habits of London. There's the following passage quote, A Minister of State passed four and twenty hours at a public gaming table, so absorbed in play that during the whole time he had no subsistence but a bit of beef between two slices of toasted bread, which he ate without ever quitting the game. This new dish grew highly in vogue during my residence in London. It was called by the name of the minister who invented it. But there are a couple of problems here. One, the eighteenth century was hardly the first time someone thought of putting bread and fillings together in the style that we would call a sandwich. We've talked about food history so often in the ways that people would combine bread with some of their kind of food as a walk around meal before that. It completely ignores, like all of the Middle Eastern flatbread culture that had gone on, and all of that culinary work. And the other problem is that we don't really know where Growley got his information, and his account has been dismissed as gossip by various historians over the years. While Montague retains a reputation throughout history for a variety of vices. All of these years later, we still don't really know whether he had this infamous streak of gambling that kept him from leaving the table. It is just as possible that he requested the dish that would become known as the sandwich while working, or maybe that none of those things happened, and it doesn't appear that there was a moment when someone said we should name this after you. It seems more likely that people just started referring to meat in a hand held bread delivery vehicle as wanting to have the same as sandwich, and then over time it just started to be used as sort of a slang until it became the way this combination of foods was known. Historian and scholar Edward Gibbon wrote in his journal in seventeen sixty two that he had seen men eating quote, a bit of cold meat, which Gibbon refers to as a sandwich. This is the first known use of the word in writing, and it is concurrent with Montague's life. He would have been about forty four in seventeen sixty two and write in between his two stints as First Lord of the Admiralty Mark Morton, writing for the periodical Gastronomy in two thousand and four, found himself down a rabbit hole trying to find out what people called meat between two slices of bread before it was called a sandwich, at least in the more European world. Summating his research, he writes, quote, the sandwich appears to have been simply known as bread and meat or bread and cheese. These two phrases are found throughout English drama from the sixteenth and seventeenth centuries. For example, in an anonymous late sixteenth century play called Love and Fortune, a young man pleads for a piece of bread and meat for God's sake. Around the same time, in the Old Wives Tale by George Peel, a character confesses I took a piece of bread and cheese and came my way. In twenty twelve, the town of Sandwich in Kent, which sits within Montague's earldom, held a celebration in owner of the two hundred and fiftieth anniversary of the first known use of the word sandwich in its culinary sense. As part of its Sandwich Celebration Festival, there were plans for re enactments of Montague requesting a sandwich. There were also plans for sandwich making competitions and other entertainments. The eleventh Earl of Sandwich, also named John Montague, was on hand for the festivities and told the press quote, it's bizarre that such an important food item should be named after us. My ancestor, the fourth Earl, could never have imagined that his simple invention would spawn a multi billion dollar industry employing hundreds of thousands of people in this country. Sam Bompus, who owns a company that creates food and beverage art and was part of the festival's planning effort, noted to the press quote eating of record at the time was service a la francaise, where all the food went on a table at the same time, and there was an elaborate ritual of carving, aided by troops of servants. What you have with the sandwich is the shock of informality. He was a daring man to eat in such a way, coming from his social background. Other people were probably eating in that way anyway, but they were people who weren't written about. I really like that. He points out that that's the important thing is that here is a man with a title who's like, yeah, eat with my hands, I don't need a name and fork, and that really being kind of the more important part of the story. But as promised, we are going to finish off with a very sugary treat. But before we do that, we will hear from some of the sponsors that keep stuff you missed in history class going. All right, as a little dessert, We're going to finish with a sweet treat that probably doesn't jump out to you as an eponymous food. The preleen didn't jump out to me either till I accidentally discovered that. There are of course a lot of variations in this tale, and the origin of the praleene dates back to the sixteen hundreds, so documentation is in pretty short supply. And yes, absolutely there are variations in pronunciation. If you visit Louisiana, for example, you are likely to hear it as proleen, and it places like Georgia or Tennessee and others praleine is a bit more common. Both are fine, everyone knows what you're talking about. Uh. Kind of goes back to the whole thing too, where some people say pcan and some people say p can. Yeah, you know what they're talking about. So it's cool. Just appreciate the musicality of difference. Yeah, you don't mean to write to us to tell us that we made your soul diye or your ears bleed if you prefer the other one. But as you'll see, one pronunciation does harken a little more closely back to the treat's origin point, which is France, and you will see that it has kind of evolved into the name it has today. So all of the varying stories do share the commonality of who Praleens are named for, and that Cesar de Choiso, first Duke of Chueisoui Comte du Plessis Prelein. He was born in sixteen oh two and was a diplomat, a soldier and a marshal of France, meaning that he was a general who was recognized for achievement or distinction. That was an honor that was bestowed on him in sixteen forty five. That came during the thirty Years of War which he had served in. He also supported the monarchy in the Fronde, it's that series of civil wars that we've talked about on the show before. He was rewarded for that in the Court of Louis the fourteenth He helped negotiate the Treaty of Dover between England and France in sixteen seventy. But the part of Chuishoi's life that's germane to this episode is in the sixteen thirties, when in his employee was a man named Clement Lasagne, although some sources say Clement Jalouseau. In either case, Clement was his officier de bouche, officer of the mouth, known more commonly as his cook. The term scheft wasn't really happening yet, and Clement, through ingenuity or accident, or perhaps a combination of the two, is said to have created a delicious form of caramelized almonds and named it for his boss. Magelun. Toussaint Sema wrote of the creation of the praline in her book A History of Food in two thousand and eight. Quote, one day, in the servants quarters of his residence at Montarghie, Lazan found his children caramelizing almonds stolen from the kitchen. The wonderful odor emanating from the spot where the little cooks were at work, gave away their guilty secret and its delicious results. His mouth watering Lazam promised to keep quiet in exchange for some of the sweetmeats. He perfected the recipe a ticket to the court of Louis the thirteenth, where the confection became known as Prala, not that the Duke himself had anything to do with inventing it. Another story holds that the recipe was the result of clumsiness on the part of an apprentice who dropped some almonds into caramel made with gattine honey. A different version of this story suggests that Clement saw a kitchen boy eating leftover caramel and almonds together, and the cook came up with the idea to combine these as a candy. As a complete side note here, I read about the idea of children caramelizing almonds, and I was like, they shouldn't be handling hot molten sugar. But that's a different issue entirely. In the early days of the Praline story, sugar was not something that was readily available to everyone, so they kind of stayed a treat for the upper class. But as sugar became more commonly available, Clement retired from his job with Schwazoi to the town of molt Derghie, where he opened up a confectionery shop called Maison de la Braline and sold his caramelized almonds there. These candy coated almonds, known as prana, made their way across the Atlantic as French colonists and clergy moved to Louisiana and specifically to New Orleans. Ursuline nuns are often credited with bringing the recipe over in seventeen twenty seven, as they were in charge of the young women known as the fix A la Cassette, who came to be known more colloquially as the casket girls. These were women who were sent by King Louis the fourteenth to be wives for the colonists. We talked about them in twenty eighteen in our episode six Impossible Episodes Deja Vu in the US and Canada. Those are all episodes that were almost the same story as one that we'd already told in one or the other of those places. Once the nuns and other people of France made their way to New Orleans, they wanted to replicate the treat from their home back in Europe, but there was a problem and that almonds were not really plentiful on the Gulf coast, but there were pecans, so they made a substitution, so over time the recipe for preleines shifted to include a cream component. Today you can find recipes that use heavy cream, some that use evaporated milk, others that use buttermilk, and even other variations on ingredients to give the finished candy that rich flavor and that very unique texture. Many names for the candy also emerged, so like if you look at cookbooks from the eighteen hundreds, you can find a whole lot of spellings because the word was anglicized by different people at different times, not referencing one another, and letters got dropped or added. There is even one that includes a W to spell it prawlings like crawfish. Today, New Orleans still boasts incredible praleins made in a variety of ways. You can buy them in fancy shops or from street vendors. But Paris also still has Maison de la Pree, although that's not in its original location and has changed hands and closed and reopened as Mezzon de la prelin Mezse. It's currently located at thirty seven Rue De's Arkieve. Yeah, you can go, but you're going to get almonds and you're going to get it old school style, not the not the creamy version, but the candy version. But wait, there is more, because there's a Belgian version of the preline that is very different from the ones that we have been talking about. And this version is pretty interesting. It starts in a pharmacy with a name that you might be familiar with if you are into Belgian chocolates, and that is new House. Jean Newhouse was a pharmacist in Brussels in the eighteen fifties with a shop in the Gallery de la Rene. New House compounded medicines at his pharmacy, but he also sold sweets, which were also homemade, and in eighteen fifty seven he had a clever idea he made little candies that were actually medicine, covering the medicine with a chocolate coating to make it more palatable. This was a hit with the customers, and chocolate coated medicinal candies were sold in the pharmacy for decades. In nineteen twelve, Jean Newhouse died and he left the business to his grandson, Jean Newhouse Junior, and Jean had the idea that they could start making candies, just straight candies the same way they had been making medicine chocolates, but all yummy sweet ingredients for that liquid filling instead of some kind of bitter medicine, and Jean Junior borrowed the word preleene for this concoction already known as the caramel nut candy for the French almond version to name his new chocolates. Initially, the company sold these Belgian pralines and paper cones the way that you might get treats at an outdoor stand or a festival to walk around with. Uh. But that was a bit of a mismatch because the chocolate candies with this delicious filling weren't the kind of thing that you ate while just walking around. They were too delicate to really be carried very far in a cone without being damaged. So enter Louise Agostine, new House's wife. She had the idea to sell these delicious chocolates in a gift box, and the Ballotan was born. Today, Belgian pralines are so very popular, and New House includes chocolates in its lineup that are named for the company's early beginnings and innovators. So for example, the Gallery is named for the shopping center that housed that first shop, and it has a dark chocolate exterior and a salted caramel finish, but there are a range of flavor options for the filling. The Jean has a filling ganache made with Peruvian cocoa. It's very dark chocolate and a very rich flavor, and the Louise has a milk chocolate ganache filling. The company has continued to name chocolates after family members, as well as royals and important moments both in its history and global history. Now I want preleins, real bad anytime, the Belgian kind, the New Orleans kind, any of the above. So that's this installment of eponymous foods. And now I have cute animals. Oh yay, listen, it's more popcorn. But this dog really needs to be called out for its weapons grade cuteness. Okay, this is from our listener Mary, who writes, Hello, Holly and Tracy. I'm a longtime listener, but I'm writing in for the first time to join you in gushing over the fabulousness that is popcorn. I am a popcorn fiend and a big reason why my son is the top seller in his school's popcorn fundraiser each year. I usually default to the convenience of microwave popcorn, but your recent episode has inspired me to explore new methods for making it. I also wanted to let you know that yes, popcorn and soup is a thing, and it is incredible. I had it on a trip to Ecuador years ago, and apparently it's a common practice there. The popcorn was definitely a little crunchier than typical US versions, so it held up a bit better in the liquid. I want to say it was a creamier too, but I don't recall what kind exactly. It's very similar to sprinkling crackers or crispy wanton on your soup just before you take a bite, and it works just as well. I highly recommend giving it a try sometime. Attached for pet tax is a photo of my doxy mixed Pixie. She is queen of all she surveys, as are most Docsin's, but she is almost fifteen years old, so she mostly surveys the couch these days. Thank you for your fun and insightful podcast. I love listening to you both, and I hope to see you next time you're in Atlanta for a live show. Yours truly, Mary Okay. I wasn't prepared for the scroll because Pixie is one of the cutest dogs I've ever seen in my life, and that is saying a lot. She has the sweetest face on the planet. Yeah, she's blonde. She has these little supermodel waves in her ears. Her eyes are very sweet. I'm a little obsessed with Pixie. And she has this cute little bandana on that's got flowers on it. She's so precious. I like the little pink edge on the cutest, cutest, our little face. I want to kiss it through the screen. Mary, thank you for bringing Pixie into my life today. Also, I've said it before, I'll see it again. I love a mature pet the I love the old guys and gals and their cuteness and how chill they become ready for hugging and kissing at any moment. If you would like to write to us share pictures of your pets, mature or babies, I'll take them all. And as I've said, almost any flavor is great. You can do that at History Podcast at iHeartRadio dot com. You can also subscribe to the podcast. If you haven't gotten around to it yet and think you might want you you can do that on the iHeartRadio app, or anywhere you listen to your favorite shows. Stuff you Missed in History Class is a production of iHeartRadio. For more podcasts from iHeartRadio, visit the iHeartRadio app, Apple Podcasts, or wherever you listen to your favorite shows.

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