Fool of a Took Podcast
One does not simply walk into serious discussion… Welcome to the Fool of a Took Podcast — the show where deep lore meets even deeper nonsense! Join your resident fools (who may or may not have eaten second breakfast) as they dive headfirst into the world of Tolkien, fantasy, and all things nerdy, armed with questionable facts, unfiltered opinions, and a dangerously low Wisdom stat. It’s like sitting in a pub in Bree, if everyone in the pub had ADHD and a microphone.
Enter the Shire-adjacent mind of Chris, your host, guide, and certified Fool of a Took. Having never read the books before, each episode, Chris navigates the twisting paths of Tolkien lore, fantasy fandoms, and absurd tangents with the grace of a drunken elf on roller skates thanks to his book-worm wife RJ, Tolkien-fanatic Pat and fellow "fool of a wife" Laura.
Whether they're passionately defending Boromir’s honor, ranking Middle-earth snacks, or accidentally summoning Sauron via mispronunciation, Fool of a Took brings heart, humor, and just enough chaos to keep things… precious.
Whether you’re a hardcore Tolkienite or just here for the snacks, this is your one podcast to rule them all (or at least mildly entertain).
Fool of a Took Podcast
005 - Frodo's Secret Unravels in "A Conspiracy Unmasked"
The hobbits take a bubble bath, Laura learns about Papa Smurf's secret, and saving Merry at BuckleBerry Ferry makes Pat throw up his drink. This week we discuss book 1, chapter 5 - "A Conspiracy Unmasked", from The Fellowship of the Ring.
Today's "Food For Thought": Fatty's Stuffed Mushrooms
4 Portobello mushroom caps
1 cup cooked crumbled sausage
1 medium onion, chopped
1 clove garlic, minced
1 teaspoon Italian seasoning
pinch red pepper flakes
Salt & pepper to taste
1/2 cup dried breadcrumbs
1/2 cup shredded mozzarella
Wash the mushroom caps and remove any stem.
Saute the onion and garlic with butter or oil until soft. Add seasonings.
Combine sausage and onion mixture in a bowl. Add breadcrumbs bit by bit until it holds it shape loosely. Add mozzarella, reserving some for the tops.
Press the mixture into the mushroom caps. Add the remaining mozzarella on top. If needed, use a toothpick to hold the caps together and then forget to tell your husband that it's in there.
Bake at 350F for 20 minutes.
Notes: This recipe was adapted from An Unexpected Cookbook by Chris-Rachael Oseland. After learning that Chris is allergic to eggs and that I almost killed him with last week's quiche, I omitted an egg from this recipe and then had way too much breadcrumbs and had to moisten the mixture. Therefore, you can choose to add an egg or not, but either way add the breadcrumbs gradually so it's not too dry.
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Welcome to the Fool of a Took Podcast — the show where deep lore meets even deeper nonsense! Here's the catch - 2 of the 4 hosts have never read the books before! Join Chris, RJ, Pat and Laura as they dive headfirst into the world of Tolkien.
With chapter snacks, fresh grog, and plenty of tongue wagging, Fool of a Took Podcast is like sitting in a pub in Bree, if everyone in the pub had ADHD and a microphone.
Content Warning: Explicit
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Original music for the show composed by Chris Newhard
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