We like what we like when it comes to food.

Sweet or savory. Mild or spicy.

Dylan and Natalie discuss some of the foods that some of us might enjoy. But others might turn their nose up at the very thought. Eat up this verbal palate cleanser from the soup-er fans!


What do you get when you put a microphone in front of two Original Soupman Soup Club Members and best-friend-bloggers, Natalie and Dylan?

A declaration of their passion for the Original Soupman’s Soups?

A recipe for a warm, happy belly hugging your heart?

Or something else…


Int. Natalie’s Apartment – Afternoon

NATALIE: I want to start by saying that I have mixed feelings about onions.

DYLAN: Do you want to call the New York Times, or are you going to take care of it yourself?

NATALIE: I don’t love raw onions, but if you caramelize them…

DYLAN: I love that too! Put it with some Swiss and mushrooms on a burger…

NATALIE: That’s another thing I don’t like. Mushrooms.

DYLAN: You shut your mouth.

NATALIE: You know this.

DYLAN: I do, but it baffles me every time. Those are two of the most delicious foods. Give me onions over salt any day to make stuff taste delicious.

NATALIE: You say this, but you don’t like portabella burgers.

DYLAN: Just because I don’t have a lot of love for a mutant fungus posing as a delicious burger, that doesn’t make me a bad person.

NATALIE: But my distaste of miniature toadstools does?

DYLAN: Meh… Let’s skip back to the onions though.

NATALIE: Do we have to? I get enough grief from grandma for not liking her pico as it is…

DYLAN: Change of plans. Apparently, the part of the adult on today’s show will be played by me.

NATALIE: It was bound to happen sometime.

DYLAN: You only like caramelized onions? Or…

NATALIE: No. I like other onions too. Just as long as they’re cooked.

DYLAN: Doesn’t matter the kind or type or whatever it’s called.

NATALIE: Leeks or sweet. Doesn’t matter. If they ain’t stir-fried or baked, I ain’t eatin’ ‘em.

DYLAN: That’s so strange to me.

NATALIE: This coming from the man who will nibble at the pieces while he’s chopping up an onion for cooking.

DYLAN: I don’t do that.

NATALIE: You do! You eat the little pieces along and along.

DYLAN: I love the taste. Shallots, green onions. I can eat them all day long. But you wanna know my favorite?

NATALIE: Calcot?

DYLAN: I don’t know what that is, so I won’t dignify it with a response. No. The very best thing that you can do with an onion. Take a big ole sweet onion or a red onion. Slice it apart so that it opens up. Then dip it in batter and fry it. Best. Day. Ever.

NATALIE: I love those too. With the different sauces in the middle.

DYLAN: Its one of those things that when I order them at a restaurant, I can almost eat one by myself. I don’t cause I don’t want to die in a restaurant. But if my lifelong dream wasn’t to die on a roller coaster, I might reconsider.

NATALIE: Your lifelong dream is to die.

DYLAN: I feel like you’re losing the plot. I love onions. And that means that I am cooler than you are. End of story.

NATALIE: Wow. Just wow. You are one dark dude.

DYLAN: So, what have we learned?

NATALIE: I’m tempted to say nothing.

DYLAN: We have learned that the best way to add a little flavor or aggravate the stuff out of Nat? Just add onions. And type, any time.

NATALIE: Glad you got that out of your system… You know what I could really go for now? Lobster bisque.

DYLAN: I feel a deal coming on.

NATALIE: All month long, Soupman is offering thirty percent off all orders of lobster bisque online. I am lucky enough to have a few boxes in the pantry.  I’ll race you to the kitchen?

DYLAN:  But we have to wrap up the show.

NATALIE: Look at you adulting… so proud! I’m Natalie.

DYLAN: And I’m Dylan.

NATALIE: #makeamemorywitheverybowl.

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