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-Hello.
I'm Margaret Jo McCullen.
-And I'm Teri Rialto.
-Both:
And you're listening to
"The Delicious Dish"
on National Public Radio.
-Now, Teri,
it's Christmas season again,
our favorite time of year.
-That's right, Margaret Jo.
Holiday time is when
the most wonderful culinary
wishes can come true.
Now, what's on your list this
holiday season, Margaret Jo?
-Well, Teri, I really got
greedy this year.
I'm asking Kris Kringle for:
a wooden bowl,
some oversized index cards,
and a funnel.
-Oo-ooh, a funnel!
That'll be great for funneling.
-I know. [Both laugh]
I feel like a glutton.
-[Laughs]
-What's on your list, Teri?
-Well, I'm only asking
Santa for one thing:
a big box of glue traps
to help me deal
with my excessive rat problem.
[chuckle]
Now, tell me,
are you, Margaret Jo,
going to leave any treats out
for Santa this year?
-Oh, absolutely.
I always do.
I like to leave Santa
some tap water and rice.
If Santa's anything like me,
Christmas foods
really wreak havoc
on the old digestive system.
What are you gonna
leave, Teri?
-Uh, I can't ever leave food
out in my apartment
because I have
an excessive rat problem.
-That's neat. Santa's fun.
Santa's fun.
-He is fun.
-Neat.
-Yeah, it's fun.
-Fun. Good times.
-Like Christmas.
Good times.
-It's neat.
Well, Christmas is a time
for traditional foods
and bite-size treats and we have
a very special guest today.
-That's right, Teri.
He's the owner
of his own holiday bakery,
with a very, very clever name:
Season's Eatings.
-[Laughs quietly]
That's really funny.
-I know. It rhymes
with Season's Greetings.
-[Giggles]
Uh, please welcome the owner
of Season's Eatings,
Pete Schweddy. ["shweaty"]
Hi, Pete.
-Welcome. How are ya?
-Welcome, Pete.
-We like the name of your store.
-Oh. Hi.
Thanks for having me.
-Oh. Now, did I pronounce
your name correctly?
-You sure did, Pete Schweddy.
-Well, Pete, Teri and I
have been looking forward
to having you on the show
'cause we know you're the master
of all kinds
of Christmas goodies.
Tell us about them.
-Well, there are lots of great
treats this time of year --
zucchini bread, fruitcake --
but the thing that
I most like to bring out
at this time of the year
are my balls.
-Mmmmmmm.
Mmmmm, balls.
-Mmm.
-Mmm.
Tell us about your balls, Pete.
Well, over at Season's Eatings,
we have balls for every taste:
popcorn balls,
-Mmm.
-cheese balls, rum balls,
you name it.
-Mmm.
Wow.
My mouth's watering, just
thinking about those balls.
-It's been years since
I've seen any balls.
-Would you like
to see my balls now?
-Both: Yeah.
-Whip 'em out.
-Whip 'em, baby.
-Ooh.
-Wow.
-Mmm.
-Wow.
You have some beautiful balls.
-They're bigger than I expected.
-[Clears throat]
I know.
A lotta people tell me that.
-Look at that, Teri,
the way they glisten.
-That's because make sure
that each one of my balls
gets plenty of oil.
-I can't help but, notice, Pete,
your balls are
a little misshapen.
-Oh.
That's because I rested them
on a hot stove for too long.
-Can I touch your balls?
-Go ahead. But be careful.
They're very delicate.
-Okay. Move that over there.
-Wow. I can't wait to get
my mouth around this ball.
-Ooh.
[sniffing] Ooh.
I like the way your balls smell.
-Do whatever you want
to them, ladies.
My balls are here
for your pleasure.
-Wow, Pete. I have to say,
your balls are so tender.
-Well, there's no beating
my balls.
They're made from a secret
Schweddy family recipe.
No one can resist
my Schweddy balls.
-Both: Fun.
-Schweddy balls.
-Delicious.
-Nothing like a Schweddy ball.
Mmm.
-Schweddy balls.
-Good times. Mmm.
-Good times.
-Neat.
-Mm-hmm.
-Mmm! Oh.
Hep, hel-- Oh!
Our producer, um, Glen,
is gesturing to us
from the technician's booth
and it looks he --
Oh, very good.
He's telling us to wrap it up.
-I guess that's all the time
we have today, Teri.
So, join us next week,
when our topic will be
that other holiday favorite...
-Both:
Fragrant, salty nuts.
-[Laughs]
A quick plug. If you order
from Season's Eatings now,
we can still send out a special
Schweddy ball sack
in time for Christmas.
-Ooh! Great idea.
My niece would love
a sack of Schweddy balls.
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♪♪
-Hello.
I'm Margaret Jo McCullough.
-And I'm Teri Rialto.
-Both:
And you're listening to
"The Delicious Dish"
on National Public Radio.
-Well, Teri, tomorrow is
the first Sunday in May
and it's one of our favorite
holidays on "Delicious Dish."
-That's right, Margaret Jo.
Every year, for one day,
we celebrate and say
thank you to...
-Both: Dietary fiber.
-As you all know, Sunday is
National Dietary Fiber Day
and we've celebrated that
together for years.
-Yeah. And, even though we've
been friends for a long time,
you could say
our shared love of fiber
keeps our relationship
"bran" new.
-That's funny.
-Thanks.
-You took the "d" off "brand"
and made it "bran."
-[laughs] Bingo.
-Did you just come up
with that joke?
-No. I got the idea
the day after last day's --
[clears throat ] last year's
Dietary Fiber Day show
and so I had to wait 'til now.
So, Teri,
what's your favorite kind
of fiber?
-I like quinoa.
-Whoa!
-I threw you, didn't I?
You thought I was gonna say
barley.
-Yeah.
That was a real game-changer.
More like "grain" changer.
-[Laughs quietly]
Good one.
You're lucky you thought
of that joke today.
-Yeah. It's neat.
-It's fun.
-Good times.
-Happy Fiber Day.
-Oh, to you, too.
-Thanks.
Our guest today is
a little bit of a rock star
in the confectionery world.
-No kidding.
-Yeah.
She can shake it, break it,
and sprinkle it, child.
-Yeah.
Please welcome Florence Dusty
from Dusty's Old-Time Bakery.
Hi, Florence.
-Hey, Florence.
-Thank you for having me.
[laughs]
-Florence, what delicious treat
are you going to share
with us today?
-Ah, well, a lot of people
like my pumpkin pie
and, of course, my carrot cake
is obviously legendary.
But, if there's one thing
I'm known for
it's my muffin.
-Mmm!
-[sniff] Wow.
[sniff] Get a whiff of that.
-[Laughs]
Pretty intense, right?
-Mmm.
-Both: Mmm.
-I can't wait
to taste your muffin.
-Mmm.
-Mmm!
-Wow!
Warm. Yummy.
-Mm-hmm.
-It's surprisingly salty.
I mean that in a very good way.
-Your muffin is
remarkably velvety.
-Mm. mm-hmm, mm-hmm.
It's true.
I think we both assumed --
and, I think, wrongfully --
that a baker of your generation
might tend towards a more
drier, crusty muffin.
-Well, that's true.
Many bakers from my era
have dry,
or even yeasty, muffins.
-A yeasty muffin can really
ruin your whole day.
-Mm.
-Sometimes, your week.
-Mm-hmm.
-Mm-hmm.
-Wow, the phone lines
are really lighting up.
-We can get to those later.
-Mm-hmm.
Florence, there's a tangy
taste in this muffin.
Is that a cherry?
-No, no. My muffin
hasn't had a cherry
since 1939.
-Your muffin sure has
seen a lot.
-[chuckle] Yeah.
-Mmm. Mmm!
Mmmm!
Mmmm, your muffin just
squirted in my mouth.
-Mm.
-It happens.
-Mm-hmm.
-I guess I'm eating it
the right way.
-[Laughs]
Yeah. Go to town.
-You know, I don't talk
about it a lot, but,
I went through a pretty major
muffin phase in college.
-I would've guessed that,
based on your appearance,
mm-hmm.
-It's the haircut.
-Now, you're unveiling
your new muffin today.
Are you nervous about how
it will be received?
-Well, you know, girls,
when I was younger,
I was so concerned
with how my muffin looked.
But, as I got older,
I started to think,
"To heck with it!
This is my muffin
and I don't care how it looks.
I'm just gonna
let it all hang out."
-That's really progressive.
-You go, sister.
-Yeah.
-That's right, child.
I'm Florence Dusty.
I'm 88.5 years old
and I'm proud to unveil
my giant
Dusty muffin.
-Ooh!
Ooh!
-Mmm! Yeah.
-That's gorgeous.
Just look at that.
Look at that.
-Wow.
-It's timeless.
A lot went into that.
-Whole lotta business.
-Well, ladies, as I used to say
to my loving husband,
Irving, of 55 years,
"What are you waiting
for, stupid?
Eat it!"
-[Chuckle]
God bless.
Good times.
-God bless you.
-Well, thank you so much,
Florence.
And, to our listeners:
Don't worry.
We'll be sure to post
some really sweet
muffin shots online later.
-[laughs] Good times.
-That's all
for "Delicious Dish."
Join us next week,
when we'll be talking about...
-Both: Pork buns.
-Not a fan.
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