Podcasts about 200c

We NEVER get tired of finding new ways to make potatoes exciting and delicious.REAL QUICK:To make Yumi's ALL KILLER, NO FILLER POTATO CRISPPre-heat the oven to 200C.Have some finely chopped rosemary needles ready to go and have 1/4 cup of olive oil in a small pot, not heated yet.Slice 4-5 decent-sized spuds into 2mm discs. Dump the lot into a big pot of salted, boiling water. Once the water returns to the boil (this will take a couple of minutes) allow the spuds to boil for 2-3 minutes then drain really well.(I USE RUBBER GLOVES to handle the still-hot potatoes here -)Arrange the potatoes in layered rows to achieve maximum surface area for every piece. This will take a few minutes. Put the oil on to heat. You want it to get Very Hot but not smoking.Scatter the finely chopped rosemary over the potatoes.Pour the hot oil evenly over the potatoes.Place in the oven and set a timer for 45 minutes but keep an eye on them!Serve hot. SO GOOD.Jamie Oliver's BALSAMIC POTATOES RECIPE can be found here. Hosted on Acast. See acast.com/privacy for more information.

A FENNELLY CROUTON CELEBRATIONBecause we all know Yumi won't ever, ever leave her crouton era. Here's another use for them and one that we can combine with one of Simon's loves – raw fennel. It's zippy with acidity, fresh with crunchy anisey fennel and the perfect foil to serve next to a roast chicken, something meaty on the barbecue or a nice piece of poached salmon. If you're making the croutons from scratch then toast the nuts in the oven on a tray at 200C with them instead of in a dry pan. Toast ½ cup walnuts or pecans in a dry frying pan until golden brown on all sides. (5–8 mins). Let cool, then coarsely chop nuts.Combine 3 Tbsp. sherry vinegar or red wine vinegar, 1 garlic clove, finely grated, and ¼ tsp. Crushed Turkish red pepper or chilli flakes in a medium bowl. Leave for 10 minutes for the garlic to mellow and flavour the vinegar, then whisk in 3 tbsp olive oil. Add croutons (3 large handfuls) and chopped nuts. Season with salt and toss to coat and let croutons soften slightly; set aside.Remove stalks and fronds from 2 fennel bulbs. Remove fronds from stalks and coarsely chop; thinly slice stalks. Place in a large bowl. Cut fennel bulbs in half and thinly slice on a mandoline (if you have one; if not, practice your knife skills). Add to same bowl along with ¾ cup torn fresh mint leaves. Zest ½ lemon over fennel, then squeeze in the juice. Add the croutons and nuts and toss to combine. Shave over a nice generous amount of parmesan and serve up. Hosted on Acast. See acast.com/privacy for more information.

Fulfilling our remit to make delicious food achievable - THIS EPISODE DELIVERS!Yes, it is a tiring time to be alive in the world. Politics and world events are GRIM. And yet, one must eat. One must feed one's family.LOADED SWEET POTATO WITH BLACK BEANS AND CHEDDAR (thanks to NY TIMES COOKING)Preheat the oven to 200C.Wash and dry 2 medium sweet potatoes then halve them lengthways.Rub all over with 1tbs olive oil and sprinkle salt all over.Roast for 30-40 minutes, until smelling good.(*I found I didn't need this much time - Yumi)Turn them over so they now look like boats and use a fork to rough up the flat side.Top with 1/2 cup grated cheddar cheese and 1 can rinsed and drained black beans, then another 1/2 cup of cheddar cheese.Bake for 7 minutes until cheese has melted and the beans are hot.Serve with a wedge of lime, chili sauce, fresh coriander, and WHATEVER ELSE YOU WANT. Hosted on Acast. See acast.com/privacy for more information.

This week, I share three homeopathic remedies for horses with colds or flu. The seasonal shift to winter can make horses more susceptible to colds and flu, as horses often experience a dip in immunity as they transition to their winter coats and face changes in their diet, digestion, and hormones. As a result, we tend to see inflammation and various health issues cropping up during the fall. AconiteAconite is a homeopathic remedy often used for horses with colds, flu, or general malaise. It is particularly effective for horses experiencing fear, panic, or trauma. This remedy also works for acute inflammation across various organ systems, especially when symptoms arise suddenly. Symptoms to look out for include intense thirst, heightened sensitivity to noise and touch, a dry cough, or shortness of breath. It is best to use Aconite in higher potencies (200C), administered without food, and at a frequency of one dose per day until symptoms subside.GelsemiumGelsemium is suitable for horses experiencing profound weakness and fatigue, making it a good choice for those who seem incapacitated. Symptoms associated with Gelsemium include drowsiness, droopy eyes, and a low-hanging head. This remedy can also be effective for horses suffering from performance anxiety or stage fright. In cases of colds or flu, Gelsemium helps with symptoms of extreme fatigue, and it can even assist in addressing some respiratory conditions. It also gets used for horses that appear dizzy or uncoordinated due to weakness.Homeopathic InfluenzaThe Homeopathic Influenza remedy targets symptoms of the flu. It can be particularly effective for horses affected by viral infections. It matches the symptom picture of flu and helps stimulate immune defenses to combat the virus. Homeopathy focuses on the symptom picture rather than the specific strain of the virus, making it versatile for various flu symptoms, including chills, fever, and aches. Homeopathic Influenza can also work in herds when flu is circulating among horses.General RecommendationsIt is advisable to use those remedies at a potency of 200C, although 300C can also be effective. Homeopathy emphasizes getting results and then backing off. Once you see improvement, discontinue the remedy, as the immune system may continue to strengthen without further dosing. Integrating Nutritional SupportIn addition to homeopathic remedies, nutritional support plays a vital role in the recovery of horses. Consider supplementing their diet with vitamins, particularly vitamin C, which can bolster their immune system during colds or flu. High-quality hay and easy-to-digest grains can also help maintain energy levels and overall health. Remember, a well-nourished horse is more able to fight off illnesses, so dietary considerations are just as significant as the remedies themselves.Consult with a ProfessionalWhile homeopathic remedies can be effective, it is advisable to consult a certified homeopath or veterinarian if symptoms persist or worsen. Building Your Homeopathic KitCreating a homeopathic kit is an excellent proactive measure for any horse owner. Alongside Aconite, Gelsemium, and Homeopathic Influenza, consider including remedies for common ailments, like Arnica for trauma or injury and Belladonna for fever and inflammation. Having homeopathic remedies readily available can save time and stress during emergencies, allowing for prompt treatment when your horse needs it most. Remember that the goal of homeopathy is not just to alleviate symptoms but to support the health and resilience of your horse.Links and resources:Connect with Elisha Edwards on her website Join...

6 red eating apples 80g blackcurrant jam 100g self-raising flour 50g butter, coarsely chopped 175g caster sugar 250 ml dry apple ciderPreheat oven to 200C. Butter a baking dish or skillet. Peel, quarter and core the apples. Slice each quarter in half. Spread the jam over the base of the baking dish. Place the apples on top. Rub the butter into the flour until it resembles fine crumbs. Add the sugar and mix well. Whisk in the cider to a smooth batter and pour over the top of the apples. Bake for 30 minutes or until golden and firm on top.Apple cream 1 large bramley apple, peeled, cored and chopped 50g castor sugar 250ml double creamCook the apple and sugar until soft. Blend to a smooth puree and cool. Whip the cream and fold in the apple. Serve with the hot pudding.

Welcome back to the Raw Health Rebel Podcast! In this episode, Lisa Strbac sits down with the highly respected homeopath, Roger Savage, for an eye-opening discussion on homeopathic detox (HDT), potency selection and how to detox the COVID jab. Roger, with his vast experience in both classical and detox homeopathy, shares personal stories, tips, and insights that highlight the power of tailored homeopathic treatment. Key Takeaways: The importance of balancing the body before detoxing—why vitality comes first. Roger's personal experiences with homeopathy, from childhood tonsillitis to breakthroughs in modern detox approaches. Why potency matters: understanding the subtle differences between 12C, 30C, 200C and higher potencies. Real-life cases of detox responses, including Lisa's own success stories with her family. Also, don't miss the chance to sign up for the upcoming course, How to Detox the COVID Jab, with expert Natasha Burns. Roger will be joining the live Q&A sessions on October 17th and 18th, offering even more guidance. Resources Mentioned: Sign up for the "How to Detox the COVID Jab" course - Click here Roger Savage's website: Click here Roger's email: health@rogersavage.uk Ton's courses https://www.tonjansenhomeopathy.com/ If you enjoyed this episode, leave a review and spread the word—there's so much more to learn in the world of homeopathy! Connect with Lisa on Instagram here Music: Buddha by Konteskt

When including information as proving symptoms we are looking for the specific sensitivity of the substance and as a result we use both the things provers experience and those things they emphatically deny seeing: ‘didn't see'.  When you negate an experience you are moving up the centesimal scale of denial: 30C being no denial, 200C negating it and 1M having never experienced it. This is hard with the proving information so for specific detailed repertory rubrics I used what was observed, but for general themes and topics of interest that came up during the proving I did add those experiences that were observed and then also denied.  A prover who expresses a point and then negates it is still reliable, but at a different level of posology. All views presented are based on credible sources, but they are explained through the individual's viewpoint.  Doing your own research while integrating new information is always important when forming your own viewpoint. The information in this podcast is not meant to address individual health needs, it is general in nature and should not be used as medical information for your health unless used in combination with your health practitioner.  

Today, Yumi is still sore of throat and there's an alarming revelation about the waste of money that is cough medicine!But Simon has energy around the delicious ingredient - CAPERS.What the heck are capers?They're actually the unripened berried from a prickly caper bush and food-wise, they're probably best-known as the thing you find atop of a smoked salmon bagel.On today's episode, Simon talks us through what they're commonly used for, how to maximise their punch in your day-to-day cooking, and then a brilliant recipe from his favourite cookbook (so far) of 2024, Anna Jones - EASY WINS.Cauliflower Caponata:Heat your oven up to 220C.Break up 1 cauliflower into big florets directly onto a big oven tray.Cut up 3 onions into wedges and chop up 3 sticks of celery, add them to the tray then toss through 1tbs olive oil, 2tbs white wine vinegar, salt and pepper.Cook for 25 mins until charred and softened.Remove from oven. Turn the oven down to 200C.Add in 2 tins of plum tomatoes, 100g of good quality pitted olives, 3tbs of a star ingredient CAPERS, and 50g of raisins. Mix them all together, mashing the veg a little with a fork as you do.Back in the oven for another 40 minutes.Take out the tray and while it's cooling add another tablespoon of vinegar and some chopped parsley.Serve immediately while still warm or jar it up to last at least a week, finishing with olive oil. Hosted on Acast. See acast.com/privacy for more information.

It's the epic conclusion of our 3-part TOP 200 HORROR MOVIES OF ALL TIME show. Dave and Christian are joined by Dave James Parker, Carly Sonafelt, and JP Shot to cover numbers 50 to 1 of the top 200 horror films. Thanks for listening!!! --- Send in a voice message: https://podcasters.spotify.com/pod/show/explodingheads/message

ON TODAY'S SHOW  Turmoil at channel 9 & Peter Costello's resignation King's Birthday honours for Daniel Andrews  Caro's chat with Simon Goodwin & the pressure of success A Netflix recommendation from Caro And the Bledisloe Cup of wines!   THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. JUNE MIXED DOZEN - AUSTRALIA vs. NEW ZEALAND Amen Break Pinot Noir 2020 Rob Hall Yarra Valley Pinot Noir Bilancia Syrah 2020 Paisley Wines Boombox Shiraz BSF BOOK: Eleven Letters to You: A Memoir by Helen Elliott SCREEN: A Man in Full on Netflix Thank you to Cobram Estate Olive Oil. Australia's most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Extra Puffy Brazilian Cheese Puffs 200g cheddar cheese, or a mixture of cheddar and parmesan 200g milk of choice 100g olive oil or melted butter 1 tsp fine sea salt 300g tapioca starch, or arrowroot 3 large eggs Extra olive oil or butter for greasing tins, or paper muffin cups Instructions Thermomix method 1.  Cut cheese into 2cm cubes and grate in Thermomix 8 sec/speed 8. Remove from bowl and set aside. 2. Place milk, oil and salt into Thermomix bowl and heat 5 mins/90C/speed 1. 3. Add tapioca starch and mix to combine, 20 sec/speed 6. 4. Allow to cool for 20 mins or so. 5.  Add eggs and cheese and mix 20sec/speed 6. 6. Place mixture into a large bowl and set in the fridge or freezer to completely cool and become firm (at least 30 mins in freezer, or 1 hour in fridge – can be left a day or two in fridge in a sealed container). 7. Meanwhile, prepare a 12 hole muffin tin by greasing with some olive oil or butter, or line muffin tin with paper liners. 8. Preheat oven to 200C. 9.    Scoop out cold mixture into muffin cups with a nice cream scoop or large dessert spoon, so the cups are approx 3/4 filled witha rounded top. (Mixture will be very stiff and even have a dry, crusty layer – that's fine, the crusty bits will melt and they will cook perfectly.) 10. Bake for 25 mins, or until golden brown and crunchy on the outside. Make sure they are firm to touch before removing from oven, so they don't fall. To make them even crunchier on the outside, you can turn off oven, leave door a little ajar, and leave them there for another 10-15 mins. 11. Serve hot for super crunchy outside and chewy inside! Conventional method: 1.    Grate cheese and set aside. 2. Heat together milk, oil and salt in a saucepan on the stovetop over med-high heat, just until milk is hot but not boiling. (Stir now and then while it heats.) 3. Remove from heat, add tapioca starch and mix to combine. Cool mixture for 20 mins or so. 4.    Add eggs and cheese and mix well in a food processor or blender, until quite smooth. Place into fridge or freezer so mixture is completely cold before continuing with recipe above. 1. Keep batter in fridge for up to 3 days. Keep baked puffs in a sealed container/bag in the fridge for up to a week, or in freezer for a month or so. They're yummy served cold but will be chewy, not crunchy on the outside. Leftover puffs can be halved, turned upside down, and heated in hot grill to bring back the crunch! DID YOU SEE THAT? The latest Australian Story, which revisited the life of Quaden Bayles    SIX QUICK QUESTIONS CORRIE TO CARO: Did the King's Birthday honors get the timing right with Daniel Andrews? CARO TO CORRIE:  What job do you wish had come your way CORRIE TO CARO: Thinking of the extraordinary contribution of doctor, TV presenter and author Michael Mosley, have you ever tried the 5-2 diet CARO TO CORRIE:  What big literary event are you looking forward to this week CORRIE TO CARO: What telephone call gave you the biggest surprise this year CARO TO CORRIE: What big screen event are you looking forward to this week Learn more about your ad choices. Visit megaphone.fm/adchoices

Basque Cheesecake was all the rage a couple of seasons ago and now I'm making it almost weekly. Partly because it's a classic, is easy, and super-yummy, and partly because I am trying not to get my scrawny Asian ass kicked in this race I'm competing in Very Freakin Soon. DON'T ASK ME ABOUT THE RACE! Let's talk about cheesecake instead!YOU NEED:A lust for cheesy, delicious protein.A 20cm high-sided cake tin, which you have lined with scrunched up baking paper so that the paper towers a little above the top of the tin.An oven pre-heated to somewhere between 200-220C. (I use 200C in my oven.)INGREDIENTS:3 cream cheese blocks at room temperature200 g caster sugar310 ml cream or Greek yoghurt (which will add an extra tangy sourness to the cake)30g plain flour1 tsp vanilla bean paste220g whisked eggs Combine everything, then cook for 45mins - until it looks right.Recipe courtesy of Nagi from Recipe Tin Eats. Hosted on Acast. See acast.com/privacy for more information.

Once you let the sugars in a humble, rudimentary vegetable like the CARROT caramelise, they can really strut their main character energy in a dish like today's.1 x 2kg bag of carrots, cut on the angle about 1 inch thick1 - 1.5 tbs cumin seedssaltolive oilRub the oil, cumin and salt into your chopped carrots while your oven warms. Roast the carrots at 200C for about 25 mins until fudgy and sweet. Meanwhile whisk the juice of a lemon with a few spoons of honey, tahini optional. Serve with freshly chopped dill, a crumble of fetta or some (sloppier) goat's cheese, a generous drizzle of your lemon-honey dressing and a sprinkle of nigella seeds. YEP. YOU DID THIS. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES]  I overcome my dread of puff pastry for this episode of 5MFF, and it's because I am steering my favourite seasonal vegetable to a bed I will make from said puff pastry. The mattress on the bed is made from goat's cheese mixed with whatever herbs you have at hand. This recipe is from a wonderful cook and food writer Belinda Jeffery, who recommends cutting the puff pastry into pieces 12cmX18cm, then baking for 10-12 mins in a 200C oven. Allow to cool then top with the goat's cheese filling (below), and 5-6 lightly blanched and dried asparagus spears.    GOAT'S CHEESE FILLING   280g soft goat's cheese  1/4 cup finely chopped dill   2 tablespoons finely chopped tarragon   1 tablespoon finely chopped flat-leaf parsley   1 tablespoon finely snipped chives    Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information.

Last week, I introduced the principles of homeopathy. This week, I explore a practical example of an effective, all-round homeopathic remedy.Arnica is a well-known homeopathic remedy I advise every horse owner to keep on hand because it is versatile, and we can use it for horses, dogs, cats, and even humans.Join me to learn why Arnica is an indispensable remedy for your horse.Arnica is a Member of the Sunflower FamilyArnica is a plant belonging to the sunflower family. It is easy to recognize because it looks like a yellow daisy. Arnica is native to Europe, some parts of the northern United States, and Canada. It is known to be toxic if consumed in large quantities. Harnessing the Power of Arnica in HomeopathyArnica is a homeopathic remedy that stimulates the natural processes of the body. The philosophy behind homeopathy is the principle of like cures like. Creating a homeopathic remedy involves diluting a substance to a point where it can no longer cause harm, alleviating symptoms instead. Scientific studies support the efficacy of Arnica, making it a valuable tool for all horse owners everywhere.Effects and Safe UsageIn its crude form, Arnica can be toxic- especially to the liver. That has led the FDA and Health Canada to classify it as a poisonous herb. Despite Arnica being used historically for bruises and contusions, regulations now caution against its unrestricted sale. However, in its homeopathic form, Arnica becomes a safe and versatile remedy, suitable for horses in many situations, including post-surgery recovery.Symptom-Based ApplicationThe key to effectively utilizing Arnica lies in understanding its symptom profile. Arnica is an ideal remedy for trauma, bruising, and inflammation. It has also proven beneficial in scenarios like post-surgery, concussions, and arthritis. Arnica can be used effectively for pregnant mares during labor to help reduce soreness and bruising of the uterus.Practical Tips for Arnica ApplicationWhen administering Arnica, always consider factors like potency and application methods. You will often find Arnica in health food stores at 30C or 12C, which will work for some issues, but I prefer 200C for acute situations. While pellets are common, liquid forms can sometimes be a little easier to administer to horses. It is essential to avoid adding Arnica to food to make sure that its vibrational nature gets preserved. Lastly, you must always adhere to the principle of using Arnica until you see some improvement, and stop using it if you see no changes occur within a reasonable timeframe.A Game-Changer for Unexpected Injuries or TraumaBeing proactive is the key to being a responsible horse owner, and having Arnica on hand can be a game-changer in those unexpected moments of injury or trauma. Horses have a knack for getting into predicaments at the most inconvenient times- over weekends, late at night, or during storms when access to healthcare is unavailable. With Arnica readily available, you empower yourself to take immediate action to provide comfort and support to your equine companions. Links and resources:Connect with Elisha Edwards on her website Free Webinar Masterclass: Four Steps to Solving Equine Metabolic Syndrome NaturallyJoin my email list to be notified about new podcast releases and upcoming webinars.Riva's...

Ever wondered how the fascinating world of homeopathy can help your body better itself, without suppressing symptoms? Or how to effectively dose remedies such as Hepar Sulph, Belladonna, and Arnica? You're in the right place! We're taking a deep dive into acute care in homeopathy, exploring the bell curve, and showcasing the benefits of having a well-stocked homeopathy kit for acute situations. We also touch on the Healing Path video by Paola Brown, which perfectly encapsulates the journey homeopaths have been teaching for centuries.We also walk you through acute care dosing guidelines, including when to take remedies and how to dose correctly. We talk about the advantages of a 200C kit and discuss various remedies, including a little teaser about the Chelidonium remedy to be explored in a future episode. We also throw light on the Top 50 Virus Kit from Taproots, specially designed based on Melissa's course and her acute care dosing guidelines. Monitoring symptoms effectively is crucial and we share insightful tips on how to do this. Time to unlock your body's potential, and we're here to guide you every step of the way!FIND ME!

[RECIPE IN SHOW NOTES]  You know how there are some brands of clothes that you just KNOW the size is right and the fit will be good on you? Yumi feels that same sort of simpatico relationship with the recipes of Belinda Jeffery. She inspired the Tomato Pie recipe we talked about earlier and that actually appears in our cookbook. She also has this recipe for Snail Scones that is SO GOOD.  Want more food tips? Check out the 5 Minute Food Fix Instagram.    RECIPE  2 cups (300g) self-raising flour  pinch salt  1 tablespoon caster sugar  75g cold unsalted butter, cut into little chunks  ¾ – 1 cup (180 – 250ml) milk  1 egg yolk, whisked with 2 teaspoons of water or milk to make an egg wash  icing sugar, for dusting  More jam, softly whipped cream and fresh strawberries (optional, to serve)  Strawberry butter:  60g unsalted butter, at room temperature  1/4 cup (80g) good quality strawberry (or raspberry) ja  Line a shallow baking tray with baking paper. then set it aside.   Put the flour, salt and sugar in the bowl of a food processor and whiz them together to combine.  Add the butter and process the mixture until it resembles fine breadcrumbs, then tip it into a bowl. (You can also do this by hand in a large bowl. Simply rub the butter chunks into the flour mixture with your fingertips.) Pour in the milk and mix it in lightly with a fork. You will have to adjust the milk a little – you need just enough to make a soft, slightly flaky dough.  Turn the dough out onto a lightly floured board and knead it gently until it's fairly smooth. Then roll (or pat it out with your hands), into a rectangle about 30cm x 20cm.  For the strawberry butter, put the butter and jam into the food processor and whiz them together until they're thoroughly mixed. Otherwise, just cream them together in a bowl with a wooden spoon. Spread this strawberry butter evenly over the dough, leaving a 1cm wide strip uncovered on the long side that is furthest away from you. Brush a thin layer of egg wash on the strip of dough that is uncovered. Starting at the long side nearest you, roll the dough up like a jam roll, pressing down gently on the final roll to help seal the egg-washed edge to the roll. Carefully transfer the log to the prepared baking tray and chill it for at least an hour (you can safely leave it for 2 – 3 hours, if you like). When I've been pushed for time, I've made these without chilling the log first, just cutting then baking the scones, and they're still delicious but tend to open out a little.  Preheat your oven to 200C.  Remove the tray from the fridge and gently transfer the log to a cutting board. Use a lightly floured knife to cut the log into 3cm-thick slices. (The dough may be a bit soft and squashy to cut but I find if you use a sharp serrated knife and a gentle sawing motion it works well.)  Sit the resulting snails, cut side-down, on the lined tray, leaving a gap between each one to allow them to spread.  Just before putting the scones in the oven, brush very lightly around the sides of each one with the egg wash to give them a golden glaze as they bake.  Bake them for 15-20 minutes or until the scones are light golden.  When they're ready, remove them from the oven, dust them with icing sugar and pop them into a serving basket lined with a clean cloth or tea towel to keep them warm. Serve them straight way with jam, cream and fresh strawberries.  See omnystudio.com/listener for privacy information.

In this episode, Cargo Facts Editor Jeff Lee and Associate Editors Andrew Crider and Robert Luke highlight the key takeaways from the Association for Uncrewed Vehicles International's XPONENTIAL 2023 exhibition and conference in Denver this week and other developments.Cargo drones dominated the news this week, with Canada-based Volatus Aerospace evaluating whether it will order more Natilus drone and announcing plans to expand its cargo drone operations into the Dominican Republic and the United Arab Emirates.In the conventional air freighter sector, Boeing received its first order of the year for its 777F last month from an unidentified customer; Canadian North flew its final 737-200C flight earlier this month; and Nexus Aviation acquired the first of two A321-200s the lessor will convert to freighters.Tune in for a discussion of these topics and more for the week ending May 12, 2023.

Join Caroline Wilson and Corrie Perkin for Ep 260 - Doesn't Saying Sorry Work Wonders This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au SHOW NOTES LIVE PODCAST EVENT thanks to Red Energy. Join us at the Sorrento RSL on Wednesday 26 April between 5pm - 7pm for a live podcast recording. Book your tickets now via the link HERE and https://ballparkentertainment.com.au/tickets/dont-shoot-the-messenger-live-meet-greet-with-carro-corrie-jdgyj   This week on the podcast we discuss PM Anthony Albanese's apology to Vietnam Veterans for the poor treatment and lack of acknowledgement they received when they returned from service.   Plus Caro has an update for us on Gillon McLachlan's replacement and thoughts on what happens to an organisation when the boss stays too long.   In The Cocktail Cabinet for Prince Wine Store Myles Thomspon suggests some great pairings for Easter dining including; Escarpment 'Blanc' Pinot Blanc 2020 Querciabella Mongrana 2020 Yalumba Antique Tawny 375ml Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.   In BSF for Red Energy' The Passion of Private White by Don Watson Maestro In Blue on Netflix One Tray Chicken from the Weekend Australian (see recipe below)   Email feedback@dontshootpod.com.au or join us on Instagram or Facebook. This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN. One Tray Chicken 6 chicken thighs, bone in, skin on 500g kipfler potatoes, peeled and chopped into roughly 2 cm pieces 500g cherry tomatoes, left whole ½ cup green olives in brine, pitted and halved ¼ cup of olive brine ½ cup capers in vinegar, drained 4 garlic cloves, lightly smashed ½ lemon – halved, then finely sliced, skin, flesh and all ½ cup fresh oregano, leaves picked Salt flakes, freshly ground pepper 4 tablespoons red wine vinegar   Preheat over the 200C, in a large deep sided baking dish add potatoes, cherry tomatoes, olives along with their brine, capers, garlic cloves and lemon slices. Place your chicken pieces on top. Using a mortar and pestle (or small food processor), smash together your oregano leaves with a generous pinch of salt. You're looking to create a chunky paste. Stir in olive oil and vinegar. Drizzle your oregano oil all over the tray bake and massage it into the chicken pieces. Snuggle the chicken, skin side up, on top of everything. Season with extra salt and pepper. Bake in the oven for 40-50minutes or until golden, bubbling, juicy and irresistible.  Learn more about your ad choices. Visit megaphone.fm/adchoices

In this season (not series!) finale of Common Sense Halakha, Rav Elisha walks us through the pragmatics of the Para Aduma, the Red Heifer, about which we'll read this Shabbat.Source sheet available at www.sefaria.org/sheets/470200--------------------------------https://eng.beithillel.org.il/parshat-chukat-living-death-mortality-loss-guilt/https://www.academia.edu/15427253/_Wise_Hukkim_and_the_Byzantine_Sermonic_Ideology_of_a_Divine_Fiat_in_Curtis_Hutt_Halla_Kim_and_Berel_Lerner_eds_Jewish_Religious_and_Philosophical_Ethics_Routledgehttps://www.thetorah.com/article/red-heifer-a-soap-ritualDr. Weinstein's additions to the discussion not addressed in the two pieces by Rav Elisha are that while fat is a potential part of soapmaking, the ash alone from the burning of the wood, mixed with water, would produce an alkaline cleaning solution. Rav Elisha objects that we simply did not have the technology to burn bone to ash as Dr. Weinstein suggests, in the Biblical era. Given that cedarwood, which isn't necessarily the only wood involved, burns at 200C, and bone at 800C, and the reality that this conflagration happened outside means that there was certainly drippings of fat (which begins to melt around 40-60C) in addition to the ashes from the wood.

*REPLAY* On Feb 14th, 2023 we did a 8 hour CFL Free Agent Frenzy 2023 live show! We will be re-uploading pieces of it in smaller chunks to help you find specific pieces you may be looking for. In Part 3, we take a look at where a few teams around the league currently stand - the BC Lions, Ottawa Redblacks, Toronto Argonauts, and Hamilton Tiger-Cats. We also discuss the major signings as they come in.   Check out the video version at https://youtu.be/eH4gTl2KqcM     Recorded Tuesday, February 14th, 2023   Follow us on Twitter: Podcast - https://twitter.com/cfcountdownpod Ryan - https://twitter.com/koopertrooper42 Mike - https://twitter.com/mikegerl Trey - https://twitter.com/TreyMBharness Adam - https://twitter.com/adamstuart1   We are a proud member of the Canadian Football Podcast Network. Check out all the other great shows at https://twitter.com/cfpodnetwork   Presented by GameTime TV - Learn more at https://www.facebook.com/GametimeTvMB

Lorenzo chiama Andrea a Ho Chi Minh City. Si scoprono misteriosi legami fra il capodanno lunare vietnamita e i Massoni di Via Trieste. Si parla di Scientology. Lorenzo non guadagna abbastanza, ma sbaglia completamente le musiche della puntata.

Episode two hundred - part three Mother and Daughter novelists Hilma and Meg take a trip back to Syosset to chat about when they realized they were natural storytellers. The Wolitzers celebrate how the Syosset Library was a touchstone in their lives and tell us about their favorite area restaurants.

Join Caroline Wilson and Corrie Perkin for Ep 220 – Let's Face It, We All Cried at the End.This podcast is proudly supported by Red Energy - most satisfied customers 11 years in a row.This week Caro and Corrie discuss exhaustion. We came out of lockdown all guns blazing – and now? Plus Corrie has some tips on how to take care and conserve during Winter. . .it's all about the ginger!We talk Tasmania – the coldest state and the hottest spot right now. Caro gives us an update on the Apple Isle's bid for its own AFL club and we share some of our favourite destinations if you're heading to Tassie for a holiday.In The Cocktail Cabinet for Prince Wine Store Myles answers a listener question about recommendations for affordable drinks options for a party or celebration with a maximum spend of $25 per bottle – plus a few tips on calculating how much you'll need to buy.· Rive Droite Rive Gauche Cotes Du Rhone 2020· Ca Erto Soave 2020· Dal Zotto Pucino ProseccoUse the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.BSFMother's Boy by Patrick GaleDowntown Abbey: A New EraClem's Pumpkin Soup (see recipe below or check it out on Instagram HERE) Plus in 6 Quick Questions Caro names the current favorite for AFL Coach of the Year, we talk weekend highlights and lowlights, the most anticipated cinema event of 2022 and discuss the remarkable Naked Zoom Call mishap at the ABC recently.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.CLEM'S BUTTERNUT PUMPKIN SOUPI butternut pumpkinI onion roughly choppedI leek5 garlic clovesGround CuminGround coriander1 whole nutmeg finely gratedButter and olive oilPepita seeds500ml of chicken stock500ml waterCrusty Bread to mop it up1. Prep the pumpkin by slicing in half, scooping out the seeds then cutting into half moons2. Toss in oil, salt and spics and pop into the oven at 200C3. Meanwhile roughly chop your leek, onion and garlic4. Melt a knob of butter in a pot and saute your leeks, onion and garlic on a low to medium heat until translucent (being careful not to burn the bottom).5. Turn over the pumpkin and roast for a further 10 minutes until they are golden and soft to touch.6. Set pumpkin aside to cool, when it's cool you should be able to peel off the skin easily.7. Pop pumpkin back into the pot with the onions, leeks and garlic and add 500ml of chicken stock and 500ml of water and cook8. Meanwhile drizzle the pepitas in oil and a dash of spice of your choice (Clem used curry powder) a pinch of sugar and salt.9. Spread the pepitas evenly on a baking tray and pop in a 200C oven for a few minutes until they're golden and crunchy (be careful not to burn)10. Time to whiz / puree up the soup (using a stick blender) or allow to cool a little and use a blender.11. Serve soup topped with the pepitas and a spoon of natural yoghurt.

The opening lines came out for the 2022 season, including Heisman favorites! Let's talk about it... OSU -16 vs Wisconsin Sept 4 OSU -21 vs Iowa Oct 22 Michigan -4 vs Iowa Oct 1 Penn State -3 vs Purdue Sept 1 Alabama -14.5 vs Texas Sept 10 Oklahoma -4.5 vs Neb Sept 17 Penn State -1 vs Auburn Sept 17 Georgia -16.5 vs Oregon Sept 3 Early Heisman odds Bryce Young (Alabama-QB) +200C.J. Stroud (Ohio State-QB) +350Caleb Williams (USC-QB) +1000Bijan Robinson (Texas-RB) +2500D.J. Uiagalelei (Clemson-QB) +2500Tyler Van Dyke (Miami, Fl.-QB) +3000Jaxson Dart (Ole Miss-QB) +3000Kedon Slovis (Pittsburgh-QB) +4000Dillon Gabriel (Oklahoma-QB) +4000Spencer Rattler (South Carolina-QB) +4000Quinn Ewers (Texas-QB) +4000Trayvon Henderson (Ohio State-RB) +5000 For the FULL Landscape of College Football, tune in: http://www.menace2sports.com https://podcasts.apple.com/us/podcast/menace2sports-with-zach-smith/id1464558838 FULL EPISODES: http://www.patreon.com/menace2sports Follow our show on social media: . https://twitter.com/Menace2Sports https://www.instagram.com/menace2sports/ Also if you want the undisputed best gambling advice platform in the WORLD - hitting at 80% over the past 9 days... check us out ASAP: http://www.patreon.com/menace2picks LIKE, COMMENT, SUBSCRIBE and CLICK THE BELL!!

Join Caroline Wilson and Corrie Perkin for Ep 215.PRE MOTHER'S DAY LIVE EVENT – TICKETS ON SALE NOWThanks to Red Energy you're invited to join us for our first live podcast eventWHEN: Thursday 5th of MayWHERE: Bell's Hotel, 157 Moray Street South MelbourneTIME: 5.30pm – 7.30pmCOST: $60 (includes light refreshments and drink on arrival)Proceeds from this event will assist the Breast Cancer Network of AustraliaBOOKING: https://ballparkentertainment.com.au/tickets/dstm-mothers-day-liveThis week on the podcast Caro and Corrie reflect on ANZAC Day – the day that Melbourne came back to life (and Caro got breathalysed for the first time in 2 years!). Is ANZAC Day as significant as it once once and what were the take homes from the long weekend?We touch on the looming federal election as the media takes sides and other key figures fill the void on the campaign while Anthony Albanese is in COVID isolation.In the Cocktail Cabinet for Prince Wine Store we discuss;Guigal Cotes du Rhone BlancUse the promo code MESS at checkout online to receive a listener discount.Prince Wine Store – bringing wine enthusiasts the greatest wine in the world. Visit Prince Wine Store.com.au.In BSF;Loveland by Robert LuskinsThe Flower School by Joseph MassieAnatomy of A Scandal on NetflixTo be reviewed soon Gaslit on StanBarbequed Lamb with Charred Onions and Mint Salsa by Adam Liaw (or see recipe below)Chicken with Figs and Vinegar by Maggie BeerThis week Caro is grumpy about the legacy of COVID and in 6 Quick Questions we discuss the banning of Russian and Belarusian players from Wimbledon, Elon Musk's acquisition of Twitter, the joys of a weekend Scrabble tournament, Caro's surprise Australian music discovery and Corrie has a Shakespearian amazing fact.Listen out for the bonus episode of Dear Caro and Corrie and send us your question to feedback@dontshootpod.com.auTo receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Barbecued lamb leg with charred onion and mint salsa by Adam LiawServes 6-8Butterflied lamb legs are available from supermarkets but are often pre-marinated, and something like this does not need any extra marinating. A good seasoning with salt and pepper is all you need; the barbecue can do the rest of the work.Ingredients6 spring onions3 garlic cloves, peeled and bruised1.2kg lamb leg, butterfliedsalt and pepper, to season¾ cup olive oil2 large green chillies½ bunch mint, picked3 tbsp apple cider vinegargood pinch of sugarMethod1. Cut the spring onions into 10cm lengths, discarding the roots. Place the spring onions and garlic on a deep plate. Season the lamb all over with salt and pepper and place it on top of the spring onions and garlic. Drizzle with ¼ cup of olive oil and set aside for at least an hour.2. Heat the grill of a hooded barbecue to medium heat and grill the lamb for about 25-30 minutes, turning once, until it's well browned and cooked to your liking. If you don't have a hooded barbecue, sear the lamb until well browned and then cook in an oven at 200C fan-forced (220C conventional) for about 30 minutes. Set aside to rest.3. While the lamb is resting, grill the onions, garlic and green chillies until blistered and lightly blackened. Move to a cutting board and roughly chop it all together. Combine with the mint, apple cider vinegar, sugar and remaining olive oil. Season well with salt and pepper and mix to combine. Slice the lamb across the grain into slices 1cm thick and spoon the salsa over the top.

Alex goes head to head with Mark in the first round of Let's fight to find out the What the Flip champion!

Ach liebe Spezis, es ist Weihnachten und die Zeit der Dankbarkeit! Wir hätten uns vor fast fünf Jahren niemals vorstellen können, dass wir heute unsere 100. Folge herausbringen werden und es Euch alle gibt. Was vom Superpapagei bis heute mit uns passiert ist, ist unfassbar. Wir haben mit unglaublich tollen Menschen über unsere liebste Hörspielserie gesprochen, durften damit sogar auf eine Bühne gehen und haben neue Freunde gewonnen. Ihr seid super und nun viel Spaß mit dem SSP100! Hier ist der dritte Teil der Folgenbesprechung: Feuriges Auge C

According to a report released in 2019 by the U.S. Department of Energy, geothermal electricity generation could increase more than 26-fold by 2050—reaching 60 GW of installed capacity. That may seem like a pipe dream to some power observers, but if new well-drilling techniques allow enhanced geothermal systems to become economical, the reality could be much greater. In fact, Quaise Energy, a company working to develop enabling technologies needed to expand geothermal on a global scale, claims as much as 30 TW of geothermal energy could be added around the world by 2050. Most of the geothermal systems that supply power to the grid today utilize hydrothermal resources. These tap into naturally occurring conditions in the Earth that include heat, groundwater, and rock characteristics (such as open fractures that allow fluid flow) for the recovery of heat energy, usually through produced hot water or steam. Enhanced geothermal systems contain heat similar to conventional hydrothermal resources but lack the necessary groundwater and/or rock characteristics to enable energy extraction without innovative subsurface engineering and transformation. The technology that Quaise Energy is working on would allow drilling down as far as 20 kilometers (12.4 miles) to utilize heat from dry rock formations, which are much hotter and available in almost all parts of the world. “The key thing is we're going for hotter rock, because we want the water to get hotter,” Carlos Araque, CEO of Quaise Energy, said as a guest on The POWER Podcast. “We want it even to be supercritical, which is the fourth phase of water—when it goes above a certain temperature and pressure—that's what we're looking for.” But drilling to those depths is difficult. “It really boils down to temperature,” Araque said. “The state-of-the-art of drilling technologies is in the 200C neighborhood, and the reason for that is electronics that go with the drilling systems. Making higher-temperature electronics is a very, very difficult task.” Another problem is the hotter the rock gets, the faster drill bits wear out. “So, if you imagine drilling at five kilometers below the surface of the earth, your drill bit will only last a few hours, because the rock is so hot and so hard,” said Araque. He explained that pulling the drill string out of a five-kilometer-deep hole so that the drill bit can be changed, and then pushing it back into the hole can take a significant amount of time. “So, a week to pull out of the hole, a few hours to change the drill bit, a week to push down into the hole to drill a few more hours. It becomes exponentially impossible to do that,” he said. “That's where the drilling technology that we're proposing comes into play. We're basically trying to do directed-energy drilling with millimeter waves,” Araque said. “Imagine a microwave source on the surface, it's called a gyrotron. We beam this energy through a pipe into the hole. Together with this energy, we push a gas—could be nitrogen, could be air, could be argon, if necessary—and at the bottom of that pipe, this energy comes out, evaporates the rock, and the gas picks up the vapor of that rock and pulls it back out. What comes out of the hole looks like volcanic ash, and the hole actually burns its way down, you know, five, six, 10, 15, 20 kilometers, as needed, to get to the temperatures we're looking at.”

En este episodio regresamos a Puebla para platicar con #LuisMi Co host de "Y que con los creativos" y nos cuenta sobre sus inicios en la música y la importancia de definirse como persona. --- Send in a voice message: https://podcasters.spotify.com/pod/show/colorcreativomx/message Support this podcast: https://podcasters.spotify.com/pod/show/colorcreativomx/support

How's Goldman Sachs doing?If you are a midlevel investment banker taking advantage of a quiet summer weekday to have a long leisurely lunch at a Hampt... article by Bloomberg’s Sridhar Natarajan and Shahien Nasiripour write sometimes wrote about the partnership last weeka storytweeted built an app to pitch mergers a robotnominate the chief financial officer of Royal Dutch Shell Plc to its board of directorsPlanet Money episode wrote last week talked on ThursdayChilds sayssaid on Twitterpseudonymous crypto speculatorart-world conceptproposed the analogythe owner of an NBA Top Shot basketball highlighttweetingclaims it plansan NFT of the Brooklyn BridgeJustin E.H. Smithseries of tokensDialectical MaterialismSolipsismThe Type/Token Distinction market manipulation and wash tradingNew York Times reviewan 8-Kanother 8-Kpreviously announcedeverything is securities fraud talked in January talked last month tweets securities fraudyes yesadopting gorillas through the Dian Fossey Gorilla FundGameStop 3/12 200Cwhy notInvestment Manias Abound Top U.S. StartupGreensill’s CollapseIconiqprofileBets Against SPACs Tax Hike Falls Back Grandpa’s Watchnewsletterpigeonsubscribe at this linkhere think oftencustom jewelry websiteThe Idea of a Physical ObjectA Physical ObjectThe NFT of All NFTsThe NFT of All NFTs That Are Not NFTs of Themselves

'As the Season Turns' is a podcast created by Ffern and presented by the nature writer and author of the Seasonal Almanac Lia Leendertz. Each episode, released on the first of every month, is a guide to what to look out for in the month ahead - from the sky above to the land below. February is the second in the series. For this month we explore the Romani name for February, why it is the time for plans and new beginnings, the blue tit’s mating rituals, the migration of the toad and the moons that will grace our night sky. Each of the monthly chapters in Lia’s almanac end with a folk song - for February Lia brings one to life, singing a traditional shanty. A Recipe for Blood Orange Polenta Drizzle Cake A sunny cake for a gloomy time of year making use of the fleeting blood orange crop. Catch it while you can (though this will work with naval oranges - or indeed any citrus - the rest of the year). For the cake 175g caster sugar 4 large eggs 325g fine semolina 200g plain flour 225ml olive oil 2 teaspoons vanilla extract 3 1/2 teaspoons baking powder Zest of 5 blood oranges and juice of 2 Drizzle, icing and topping Juice of 3 blood oranges 1 1/2 tablespoons orange flower water About 4 tablespoons icing sugar 50g pistachios, roughly chopped Preheat your oven to 200C/gas mark 6 and oil a 23cm cake tin and line with baking parchment. Beat the eggs and sugar together, then add the rest of the cake ingredients and mix until well combined. Pour into the cake tin, smooth down, and bake for between 30-40 minutes, or until it is well risen and golden brown and a cocktail stick inserted into the centre comes out clean. While it is baking prepare the syrup by mixing the juice of two of the oranges plus the flower water with 2 tablespoons icing sugar. When the cake comes out of the oven, leave it in its tin and prick it all over with the cocktail stick. Slowly pour over the syrup and leave to cool. Remove from the tin. Make a thin icing by sifting 2 tablespoons icing sugar into the juice of the final orange plus a little water if needed. Drizzle it over the cake then scatter over the pistachios, and serve.

Lilly Higgins is THE perfect person to join us for Food Month on Weekend Breakfast. The Cork chef has THREE little people 10 and under and shares her wisdom with what has worked for them. Lilly shares her top tips on making food fun and fussy eaters from getting more veg in their diet (her suggestion is absolute genius!) to recipe suggestions that are SUREFIRE DINNER WINNERS!! [audio mp3="https://media.radiocms.net/uploads/2021/01/16115857/WB-1601-FOOD-MONTH-LILLY-HIGGINS-.mp3"][/audio] Here is the full recipe for the Deep Dish Veg Pizza Lilly mentions: Roast Vegetable Deep Dish Pizza This is one of those pizzas where shop bought pizza dough is better than homemade. Roast the veg the day before while you’re cooking something else and then just assemble this the day you need it. Practical, delicious and everyone loves it. Serves 6 Ingredients: ½ butternut squash or 1 sweet potato, cubed 2 red onions, cut into quarters with base intact 1 roll ready made pizza dough 1 tin chopped tomatoes 1 onion, diced 2 cloves garlic, crushed ½ tsp sugar Salt & black pepper A handful of baby spinach leaves 1 tsp oregano or basil 100g cheddar grated 1 ball mozzarella, torn Olive oil Instructions: Preheat the oven to 200C. Place the vegetables on a tray and drizzle with a little olive oil. Roast till just tender and begin to caramelize at the edges. Set aside & increase oven temp to 220C. Saute the onion in a pan with a little olive oil. Once soft add the garlic and stir for a minute before adding the chopped tomato and sugar. Simmer for five minutes then season with salt and pepper. Add the herbs and blitz using a stick blender or nutribullet till smooth. Set aside. Brush a 12’ springform tin with olive oil. Unroll the pizza and gently lay it into the dish, pressing it up against the sides as you do. Scatter the base of the dough with grated cheese, top with a little tomato sauce, the roasted veg and spinach and then more sauce. FInish with a layer of cheese. Bake for 20-25 minutes until the crust is golden and the cheese bubbling on top. Leave to sit for a minute before unclipping the sides and serving. I like to cut this pie with a metal dough scraper but a pizza wheel or knife will do too.   Tex Mex Tuna Melt For my family  this is a real store cupboard, Friday night dinner. Easy to make and the kids can help to assemble it. I add jalapenos and lime juice to my own and leave theirs plain. Although they are going through a Sriracha sauce on everything phase! Everything is smothered in cheese so it’s hard to pick out the vegetables in this. They usually just eat it all and love it. Serves 4 Ingredients: 6 large potatoes, scrubbed and cut into wedges 2 tbsp tomato relish or chutney 2 tbsp mayonnaise ¼  tsp ground cumin ½ tsp sweet smoked paprika 4 tbsp roughly chopped coriander 1 small red onion, finely diced 1 stick celery, finely diced 2 x 120g tins tuna, drained 120g grated cheddar cheese 8 cherry tomatoes, halved (optional) 1 tbsp jalapenos, diced 1 lime, cut into wedges Instructions: Preheat the oven to 220C. Dry the potato wedges with a tea towel and place them on a tray. Drizzle with oil and roast for 20-25 mins till golden. Mix the mayonnaise, relish, cumin, paprika, celery, 2 tbsp coriander and half of the red onion together in a bowl. Fold the tuna flakes through. Once the potato wedges are cooked pile the tuna mix into the centre covering most of the wedges. Top with grated cheese and cherry tomatoes then return to the oven for ten minutes. Once the cheese is melted and the tuna is hot top with the reserved red onion and diced jalapenos. Scatter with the remaining coriander and serve with wedges of lime.   Chicken Katsu Curry My kids adore this katsu curry, a sweet tangy curry sauce that’s addictive with the crispy fried chicken. Sweet thanks to apple and carrot, tangy thanks to ginger and garlic. A really handy sauce to have in the fridge, perfect for a curry in a hurry. Just add leftover roast chicken, beef or tofu. Ingredients: Serves 4-6 1 tbsp coconut oil 2 cloves garlic, sliced 1 onion, finely diced 3 chicken breasts, butterflied open and flattened 1 thumb-sized piece ginger, finely chopped 1 yellow or red pepper, chopped 1 eating apple, peeled, cored and chopped 1 medium carrot, peeled and chopped 2 tbsp curry powder   300ml stock or water 1 x 160ml tin coconut milk 1 tbsp soy sauce 2 tbsp tomato puree 2 tbsp chopped fresh coriander 2 eggs, whisked with 2 tbsp water 200g plain flour 250g panko breadcrumbs 150ml vegetable oil or sunflower oil for frying To serve: Plain boiled rice Instructions: Melt the coconut oil in a medium-sized heavy based pan. Add the onion, garlic and ginger. Sauté till the onion is soft. Add the pepper, carrot and apple. Place the lid on and leave to cook for a few minutes before adding the curry powder. Stir to coat everything well and toast the spices a little. Add the stock and coconut milk,  simmer for 10 minutes till the carrot is cooked. Add the soy sauce, tomato puree and coriander. Remove the curry from the heat and allow to cool a little. Blitz the curry till smooth using a handheld blender or use a food processor. Pour the smooth curry sauce back into the pan, keep warm and set aside. Get three shallow bowls and place the flour in one, beaten egg in the other and breadcrumbs in the last. Heat the oil in a wide frying pan. Dip the chicken into the flour, egg, breadcrumbs and then cook in the oil for about 3-4  minutes on each side till cooked through. Keep warm in the oven while you cook the rest. Serve whilst still piping hot with the rice and curry sauce.             You can follow Lilly's Instagram here  Check out this fantastic Halloween themed food fun... Lilly Potter!   View this post on Instagram   A post shared by L i l l y H i g g i n s (@lilly_higgins_)  

¿Cómo puede una marca con la historia, el prestigio y la imagen de Lancia, y nada menos que con 11 Campeonatos del Mundo de Rallyes a sus espaldas desaparecer en pocos años? Realmente parece increíble. Cuando muchos fabricantes invierten e incluso pierden ingentes cantidades de dinero en construir marcas de prestigio, Fiat parece que tira a la basura una de las mejores. ¿Cómo ha podido desaparecer? Voy a ser malo, muy malo y os voy a hacer un "spoiler". Si fuera una novela policiaca os diría que el asesino es el mayordomo… Igualmente os voy a “destripar” esta historia: Lancia nació gracias a Fiat y murió gracias a Fiat. Vicenzo Lancia, apasionado al automóvil y a las carreras, piloto y probador de Fiat, crea la marca en 1906. Deja Fiat de buenas, tanto que durante dos años más sigue siendo piloto de la marca. Tanto, que recibe ayuda directa del propio Giovanni Agnelli. ¿Por qué? ¿Por respeto personal a Vicenzo? ¿Por algún interés?… No se sabe a ciencia cierta. Lancia comenzó haciendo coches de una enorme calidad y empezó la tradición de nombrarlos con letras del alfabeto griego. No se puede hablar de Lancia sin hablar del coche de calle que probablemente fuera su obra maestra, el Lambda, aparecido en 1922 y que llevaba un motor V4 "en V estrecha", cosa que la marca utilizaría más adelante, suspensiones delanteras independientes y, sobre todo, chasis autoportante. Otra coche que es un referente de la marca es el Aurelia aparecido en 1950. Hubo múltiples versiones, pero el B20 Gran Turismo es mi preferida, quizás porque estéticamente es una belleza, quizás por su tecnología, con el embrague y cambio sobre el eje trasero y quizás, seguramente, porque he podido probar este modelo… ¡Que maravilla! Lancia prácticamente participo desde el principio en competición, incluso en F1, pero tuvo mejor fortuna en Sport y Gran Turismo. Pero su era dorada en competición llega en 1972 con el precioso Fulvia. No existía todavía el Campeonato del Mundo de Rallyes, que nace justo al año siguiente, pero Lancia vence en el Campeonato Internacional de Marcas con el Fulvia. Pero la era dorada de Lancia llega con un coche diseñado para ser invencible en los Rallyes: El Lancia Stratos. El Stratos contaba con motor Ferrari V6 central, carrocería diseñada por Bertone, suspensiones casi de monoplaza y un peso contenido. Lancia ganó con el Stratos tres títulos de constructores consecutivos en los años 74, 75 y 76. El Grupo B nos trajo el Lancia 037, que era tan bueno que consiguió ganar el Mundial de Rallyes para Marcas de 1983 a pesar de ser sólo de propulsión posterior. Por cierto, fue el último en lograrlo. Y su sucesor, el S4, para muchos entre los que me incluyo el mejor y más brutal Grupo B llegó tarde y muchos pensaron que la llegada del Grupo A le había pillado a Lancia con el paso cambiado… pero no, porque el sucesor, el Delta Integrale consiguió nada más y nada menos que seis Mundiales consecutivos desde el 87 al 92 ambos inclusive. Pero las ventas no funcionan tan bien como la competición. El año 1987 es, para mí, el año en que se empieza a escribir la historia del declive de esta mítica marca, pues es cuando el grupo Fiat compra la marca Alfa Romeo. La puntilla llega en el 2010, cuando se unen Fiat y Chrysler para crear FCA, o lo que es lo mismo Fiat-Chrysler Automóviles. Lancia y Chrysler comparten gama y gama Lancia acaba siendo la misma gama de Chrysler: El Thema de 2011 en un Chrysler 300C, el Flavia un 200C y el Voyager, con el nombre de Lancia Voyager sustituye al Phedra. Para dejar esté vídeo redondo, vuelvo a mi reflexión del principio: ¿Cómo puede tirarse a la basura una marca con el prestigio y la historia de Lancia? No lo sé, seguro que Marchione sabe de coches y de negocios mucho más que yo, pero a mí me da pena, mucha pena… En este vídeo, lo siento Rodrigo, no hay final feliz…. Todo lo contrario. Coche del día: Cómo no, un Lancia, hemos escogido el primer Y10. Puedes ver el vídeo en: https://youtu.be/5ZRqNSIWIMw

Join Caroline Wilson and Corrie Perkin for Ep 149.SHOW NOTESLIVE PODCAST WEBINAR and Q&A.We're celebrating our 150th episode with an online podcast event NEXT WEDNESDAY 4th of November at 5.30pm. To book your ticket head to the Try Booking page HERE. You can email your questions for our Q&A in advance to feedback@dontshootpod.com.au - or just ask away on the night. Feel free to frock up in a special floral dress too!Don't Shoot the Messenger is powered by Red Energy. call on 131 806 or visit their website HERE - for real 100% Aussie electricity and gas.We're thrilled to welcome on board our new sponsors - scroll down for more details about Click For Vic - get the best of Victoria delivered at www.visitvictoria.com/clickforvic or HERE.And join us each week for The Cocktail Cabinet thanks to Prince Wine Store. Bringing Melbournians, the greatest wine in the world. Delivering Australia Wide. www.Prince Wine Store.com.auThis week Caro and Corrie discuss the emotions around finally coming out of Stage 4 lockdown in Melbourne. What anxieties are there in re-opening a retail space again? What saved us during lockdown?There's a Grand Final Post-mortem and Caro takes aim at those pushing for another night grand final. Plus with the Storm winning the NRL Grand final and the Vixens recently triumphant - Melbourne is proving its sporting prowess on the national stage.Corrie's 'Crush of the Week' for Red Energy is Quaden Bales, his Mum and the way Australian Story told the story of Quaden's bullying. Watch Australian Story About A Boy - HERE on Iview.We can wait to Visit Victoria after lockdown ends. We'd love to hear your regional recommendations for short stays, accomadation and attractions in your favourite part of Victoria. Plus let us know if you've discovered any wonderful Click for Vic products. Send us an email (feedback@dontshootpod.com.au) or comment on our socials!Thanks to Click For Vic for supporting this show get the best of Victoria delivered at www.visitvictoria.com/clickforvic or HERE.In Books, Screen and Food - Corrie's highly recommending reading The Salt Path and The Wild Silence by Raynor Winn. Caro and Corrie are lukewarm about Rebecca on Netflix and we have a little pasta bakeoff (see recipe and links below).In a week when the Premier Dan Andrews announced he'd be reaching up to the top shelf for a drink on the announcement of our lockdown end - it's great to welcome Prince Wine Store to the podcast as supporters of our new segment 'The Cocktail Cabinet'. This week Caro and Corrie discuss their Top 3 wine picks, and next week Tony will be in for a 150th wine tasting!Prince Wine Store - bringing Melbournians, the greatest wine in the world. Delivering Australia Wide. www.Prince Wine Store.com.auFor videos and pics make sure you follow us on Instagram or Twitter @DontShootPod.Email the show via feedback@dontshootpod.com.au.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Thanks to Clementine Donohoe for additional social media support. You can follow @clemmiedonohoe on Instagram HERE.Corrie's recipe was from Always Add Lemon by Danielle Alvarez - available at My Bookshop HERE. Neil Perry's strozzapreti with fennel, tomato and olive vinaigretteFrom Good Food.com.au HERE.Ingredients400g dried strozzapreti1 small fennel bulb, cut into 4cm dice2 vine-ripened tomatoes, cut into 4cm dice3 anchovies, chopped½ cup black olives, chopped1 tsp salsa macha chilli paste (available online from Fireworks Foods)juice of 1 lemon40ml red wine vinegar2 tbsp basil, roughly chopped, plus extra to serve2 tbsp flat-leaf parsley, roughly chopped150ml extra virgin olive oilgrated parmesan, to serveFor the breadcrumb mix (optional)4 tbsp sourdough breadcrumbs2 tbsp extra virgin olive oil2 tbsp flat-leaf parsley, choppedMethod1. Bring a large saucepan of salted water to the boil and cook the pasta for 8 minutes. Drain.2. Combine the fennel, tomatoes, anchovies (if using) and olives in a bowl. Season with a good amount of sea salt and a big grind of black pepper. Add the chilli paste, lemon juice, vinegar, herbs and olive oil, then combine.3. Add the drained pasta to the fennel mix, fold through and check the seasoning.4. Divide between 4 pasta bowls and serve topped with freshly grated parmesan and extra basil.5. To make the breadcrumb mix, if using, heat oven to 180C fan-forced (200C conventional). Spread breadcrumbs on a tray and drizzle with olive oil and salt. Cook until golden brown. Drain on kitchen paper, and when cool combine with parsley.

Going to start a portfolio to track a 20K portfolio with a mix of long-term options and stocks/etfs. Here are the list of plays for this podcast so listeners can keep track of: 1 AAPL Sep 16 2022 115C @ 28.05 1 MSFT Sep 16 2022 200C @ 46.60 1 SMH Jan 21 2022 165C @ 26.75 1 XLK Jan 21 2022 115C @ 17.30 ARKF 50 shares @ 37.82 ARKG 50 shares @ 57.03 F 25 shares @ 6.94 OGIG 50 shares @ 42.51 SFY 100 shares @ 12.38 --- Send in a voice message: https://anchor.fm/blackbull/message Support this podcast: https://anchor.fm/blackbull/support

Join Caroline Wilson and Corrie Perkin for Ep 142.Don't Shoot the Messenger is powered by Red Energy. To support the company that supports us - give Red Energy a call on 131 806 or visit their website HERE - for real Aussie energy.SHOW NOTESThere's a whiff of FOMO in the air this week as the who's who of the AFL world leave Melbourne and head to the Hub in Queensland before a 2020 Grand Final at the GABBA. We check in on Caro and Corrie's monthly challenges and make the pledges for the month ahead.As Victorians limp to the end of Stage 4 lock down we discuss the likely look of the 'Road Map for the Way Out' and reflect on the challenges of the past week.We look at the three key issues facing the AFL now - including the concern regarding its policies and protocols regarding Indigenous players.Corrie's 'Crush of the Week' for Red Energy is former PM Paul Keating for his continued commitment to superannuation reform. You can see a portion of his speech HERE. In 'BSF' Corrie's already devoured the latest offering from Jock Serong The Burning Island - available at My Bookshop HERE. Caro enjoyed watching I Am Woman on Stan - the biopic on Helen Reddy, and also got rave reviews for her rendition of David Herbert's Salmon Tray Bake. Get the recipe HERE from the Weekend Australian or below.Salmon Tray Bake by David Herbert12 stems broccolini1 small cauliflower, trimmed and cut into 8 wedges2 red onions, cut into wedgesExtra-virgin olive oil4 salmon fillets1 teaspoon sesame seeds4 spring onions, thinly sliced-For the dressing2 tablespoons soy sauceFinely grated zest and juice of 2 limes2 tablespoons toasted sesame oil3cm piece fresh ginger, grated1 red chilli, deseeded and finely sliced (reserve some to garnish)Heat oven to 200C (fan). Put broccolini stems, cauliflower wedges and onions on a large roasting tray, drizzle over a little olive oil and season with black pepper, then roast for 25 minutes, stirring occasionally. Meanwhile, mix all the dressing ingredients in a bowl. After 25 minutes, remove the tray from the oven and toss the vegetables lightly. Make four spaces in the vegetables for the fish, then add the salmon. Sprinkle over the dressing and the sesame seeds (mainly over the fish fillets), then return to the oven for 10-12 minutes, until the fish is cooked through – it will flake easily with a fork – and the vegetables are cooked. Sprinkle with sliced spring onions and the reserved chilli. Serves 4For videos and pics make sure you follow us on Instagram or Twitter @DontShootPod.Email the show via feedback@dontshootpod.com.au.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Crocmedia.

This week we're learning all about American craft beer by chatting with Lotte Peplow, the Craft Beer Ambassador to Europe from the Brewers' Association in America, and Rooster's Brewery well known for their 'Yankee Brew'!If you like this episode, don't forget to tune in on 4 July for a special footnotes episode where Katie will be sitting down with the Pop Culture Brews podcast to chat more about the American beer market to celebrates our pubs re-opening and of course America's Independence Day.Please also drop us a vote for the British Podcast Awards!! Votes close on 6 July so get your vote in this week - just type in 'Pubs. Pints. People.' in the drop down and confirm your email address: https://www.britishpodcastawards.com/voteYou can discover more by joining the campaign for just £26.50/year - visit https://join.camra.org.uk/Sue Nowak's recipe this week is a Hunter's Chicken and Chestnut Pie, available here: https://wb.camra.org.uk/2020/06/29/beer-recipe-hunters-chicken-and-chestnut-pie/Also copied below:Hunter's Chicken and Chestnut Pie - by Susan NowakI don’t like to boast – well, I do like to boast but I haven’t really got that much to boast about. However, I do boast a very fine cellar; not so much the contents (though I have a few Trappists I wouldn’t kick out of bed) but the structure itself, built by my husband Fran with his own fair hands. It was no small endeavour; he excavated it out of the raised ground at the back of our house creating a cavern that stays blessedly cool even in the hottest summer. The back wall forms a wine rack, while three massive stone slab shelves provide the ideal place for storing beer; I can keep fruit, veg and cheese out there, too. It even has a few obligatory spiders’ webs.Anyway, due to Lockdown our beer cellar was running low so my brave hunter/gatherer took his own fair hands on a beer hunt; naturally, I put a St Christopher round his neck, my lucky pebble in his pocket and made him chew a couple of raw garlic cloves before he left. Hunter/gatherer turned out to be the mot juste because he came back with several different ales, including two I’d not tried before, from award-winning Hunter’s Brewery at Bulleigh Barton Farm, Ipplepen, Devon – not a million miles from us. Apart from being a normal brewery, 60-barrel brew length with 4,000 gallon fermenting capacity, they have a dedicated conditioning room and can turn out 3,000 bottle-conditioned beers an hour. And, listen up, they bottle-condition all their beers – yes, all nine of them. I am seriously impressed, and place them carefully in my cellar to carry on conditioning.One of them is Half Bore, which the brewer describes as an amber coloured session ale (4.2 per cent ABV); rather intriguingly, the ingredients include both honey and golden syrup along with malted barley and wheat, suggested pairing bangers ‘n’ mash. But I thought that hint of sweetness might be just what I needed for a chicken and chestnut pie and so it proved though, sadly, when I carefully opened the (unshaken) bottle it spurted over my kitchen floor, so the glass I poured was less like amber nectar and more the colour of our famous Devon mud from the brewery farmyard… However, the flavour was there, rounded and nuanced, hops coming through on a lingering aftertaste. And I trust their Old Charlie – “good malt feel in the mouth; dry, tangy, bitter finish” – proves a less lively lad when he’s uncapped. Incidentally, when he’s not doing DIY or out hunting, my own likely lad, Fran, photographs my beer dishes. And eats them.Hunter’s chicken and chestnut pie (serves 4)Around 225g pack diced chicken or four skinned thighs cut into chunks; two pork chipolatas, sliced into rounds (that’s my nod to the brewer’s bangers ‘n’ mash!); oil/butter for frying; half a pint of Half Bore (or medium dark session bitter); sprig of tarragon if available (I picked mine wild the other day); two large potatoes, peeled and sliced (though not too thinly); two medium leeks, thickly sliced; 50g chestnut mushrooms, wiped and cut into chunks; 50g tinnedchestnuts, halved (also available in pouches); ready-made puff pastry (I lazily got mine ready-rolled, too); one beaten egg for glazing the pastry.Lightly sauté chicken and chipolatas in a little oil and butter to seal; add half a pint of malty bitter and around a quarter pint of water, then simmer for around 30 minutes; if used, add tarragon for final 2 minutes then remove it and discard. Meanwhile, boil spud slices until half cooked, then drain. Separately, boil leek chunks briefly – about 3 minutes – then drain. Drain chicken and chipolatas, reserving beer stock. Place sliced potatoes in bottom of pie dish, mix together chicken, chipolatas, mushrooms and leeks then spread over the potatoes; lastly, dot chestnuts on top of the mix then pour in enough beer stock to come about halfway up the pie dish. Allow to cool, then top with puff pastry and brush with egg wash. Bake just above the centre of a medium hot oven (200C, gas mark 5) for around 30 minutes, raising oven temperature to 210C, gas mark 6 for final 10 minutes until the pastry is risen and glazed golden brown – though check during cooking and if pastry starts to over-brown cover with a piece of foil. Thicken any remaining beer stock to make gravy, and serve with a green vegetable.Support this show http://supporter.acast.com/pubspintspeople. See acast.com/privacy for privacy and opt-out information.

This week we will be speaking to the pubs surviving lockdown by sitting down with Jen Dalby, landlady at the Hand in Hand in Brighton and Angela and Gary Morton from the Hail to Ale pub in Wolverhampton. You can learn about CART - the Campaign for Real Takehome in 1984 and a review of supermarket brews from 1975. We also have a new recipe from Sue Nowak of beer baked bramleys available at What's Brewing and below: https://wb.camra.org.uk/2020/06/22/beer-recipe-beer-baked-bramleys/You can discover more by joining the campaign for just £26.50/year - visit https://join.camra.org.uk/Beer Baked BramleysEVERY Monday lunchtime, regular as clockwork, a smiley bloke wheels a trolley up our path bringing our weekly shop. This is an entirely alien concept for me. I like to shop haphazardly, choosing what’s in season, what’s BOGOF, what’s half price due to sell by date. I love delis, farmers’ markets, the old-fashioned butchers and bakers in Tavistock, the wet fish shop getting its catch direct from a Plymouth trawler. The sort of shopping many of you probably enjoy too, especially if it includes a pub stop for a pint and a pasty, perhaps a game of dominoes. Do you miss pub games? (Incidentally, my brother and I have invented a brilliant game to while away lockdown: we call it Best Films Ever Poker. So, I e-mail him: “I’ll see your On the Waterfront and raise you Gone with the Wind…” But I digress. I’m indebted to the Tesco deliverers, the more so because we don’t live near one of the stores and I don’t actually know where these guys come from. Ordering online is, er, interesting. On the whole they do a great job though we get the odd surprise. My request for a Savoy cabbage was met with frozen shredded; this is not a successful product. I wanted a few leeks and, boy, did I get ’em – three monsters that would have won giant leek at any horticultural show. On the other hand I asked for root ginger (fiddly to peel and chop), and instead received a fragrant little jar of their Crushed Ginger, ready to use. Tesco’s Chief Executive must have been up half the night making that; cheers, sir, I won’t forget. Speaking of my brother, he’s their biggest fan. He shops there so much his Tesco points apparently pay most of the cost of his annual French leave in a gite. (Not this year, Little Bro, you’ll have to drive a camper van to a Tesco carpark near the sea.) Last week I put mincemeat on the list thinking I’d make a nice shepherd’s pie or chilli; lo and behold I received a jar of mincemeat as in mince pies. Was I bovvered? Nah. I’ve run out of dried fruit so I’ll use it to stuff baked apples with a liberal slurp of dark spicy ale – as it happens I’ve got McEwan’s Champion, a big, fruity number (7.3% ABV), winner of a national Tesco beer challenge I helped judge many moons ago, hence the name. Every little helps.Beer-baked BramleysOne cooking apple per person; mixed dried fruit (or mincemeat); a few chopped, stoneless dates and walnut halves (if you’ve got any); dark spicy ale; a little soft brown sugar.Put dried fruit (or mincemeat) in a bowl with dates, if used, add enough ale to cover, and marinate overnight; drain retained liquor. Core apples and cut a line round middle of each with a sharp knife. Stir a little brown sugar into fruit mix and use to stuff the apples; place in an ovenproof dish and pour over retained liquor, scattering any leftover filling mix around. Bake in the centre of a hot oven (200C/gas mark 6) for around 45 to 60 minutes, until the apple puffs up to soufflé softness, the caramelising ale creating a toffee apple effect. Pop a walnut half where the apple stalk was, and serve with thick yellow cream. Cheers – and bon appétit!Support this show http://supporter.acast.com/pubspintspeople. See acast.com/privacy for privacy and opt-out information.

Next year CAMRA will mark it's 50th anniversary! To celebrate, we're sitting down with Laura Hadland, who's putting together the CAMRA biography for next year, as well as Bill Mellor, one of the four founders. We also find some great articles about CAMRA protests, marches and 'wreath-laying' ceremonies from the past, and as always, have a recipe for you from Sue Nowak - a cucumber soup and soda bread made with beer from St Austell's Brewery available here and below: https://wb.camra.org.uk/2020/06/15/beer-recipe-cucumber-soup-with-tribute/You can discover more by joining the campaign for just £26.50/year - visit https://join.camra.org.uk/BEER RECIPE: CUCUMBER SOUP WITH TRIBUTE & SODA BREAD WITH HICKSTHIS week’s cookery column is a Tribute to the man who invented it along with Proper Job and other iconic St Austell beers: Roger Ryman, brewing director and head brewer who died a week ago, aged only 52, from cancer. Roger joined the brewery in 1999; his first brew there was Daylight Robbery, produced as a special to celebrate the total eclipse of the sun. It was so popular that it was re-launched as Tribute and became a best seller not only throughout Cornwall but the UK and beyond. Apart from being a brilliant, innovative brewer with a fount of ale knowledge, he was also the instigator of the brewery’s annual Celtic Festival held in the wonderful catacomb of cellars below the brewery and hosting brewers and their beers from Celtic regions – St Austell itself in Cornwall, Wales, Ireland, Scotland and Brittany. I generally attended the launch party the night before festival weekend when we could taste the beers (nearly 200 beers and ciders) alongside a spectacular ploughman’s of beer bread, regional cheeses and pickles; it was, quite simply, one of the highlights of my year. Roger’s brewing alchemy was recognised at the highest level – he was twice named Brewer of the Year, once by the British Guild of Beer Writers and once by the All Party Parliamentary Beer Club. And his beers are great to cook with; my first column for this series was beer batter made with Proper Job; my prized bottle of St Austell’s one-off Tamar Kriek (cherry beer echoing the sour reds of Flanders) made a guest appearance in my lamb dish, and today I’m making soup with Tribute, a 4.2% classic pale ale with “zesty orange and grapefruit flavours balanced with biscuit malt”; bottle-conditioned Hicks, a 6% tawny ale with malty, butterscotch notes named after Walter Hicks who founded the brewery 170 years ago, adds the only yeast in my soda bread to accompany. So here, in memory of a really cool dude, is…Cucumber soup with TributeOne medium or half a large skin-on cucumber (approx 250g), cubed; half a small onion, cubed; half the white part of a leek, cubed; one medium potato, peeled and cubed; 30g unsalted butter; around half a pint each of Tribute and chicken (or vegetable) stock; seasoning; parsley garnish (optional).Sweat all the vegetables gently in the butter until softened in a medium sized pan with a lid. Add the beer and stock, bring to simmering point, cover and allow to simmer until the vegetables are tender, around 20 minutes Allow to cool then puree with an electric hand blender or vegetable masher. Reheat, adding a little water or milk, if the soup seems too thick. Season to taste with salt and pepper; maybe garnish with a few parsley sprigs.Soda bread with Hicks(Soda bread is a quickly made Irish bread using bicarbonate of soda instead of yeast as the rising agent; but since I included the bottle’s sediment, technically speaking my bread contains a trace of yeast. It certainly rose brilliantly!)Half a pound each (250g) of wholemeal bread flour containing seed and grains (I used Allinsons) and strong white bread flour; 2 tsps salt; 1 tsp bicarbonate of soda; quarter pint 280 (ml) each of beer and milk, mixed.Pre-heat oven to 220C. Mix together dry ingredients in largish bowl. Stir in beer and milk a little at a time to form a dough (you may need to add 2-3 tablespoons of water). Knead briefly – just long enough to bring it all together but don’t overwork the dough. Form into a ball. Place on a greased baking tray then glaze with a little beer before using a sharp knife to cut a cross about halfway down into the dough. Bake in the top half of the oven for 30 minutes, reducing the heat to 200C and covering the top of the bread with a piece of foil for last 10 minutes. Cool on a wire rack.Support this show http://supporter.acast.com/pubspintspeople. See acast.com/privacy for privacy and opt-out information.

Patricia shows you how to make a beautiful vegan recipe that serves 3, although you can add cheese to it and it'll work beautifully.Ingredients200 gm pack peppers halved. Ordinary peppers fine 1 tabsp capers rinsed 4 sun-dried tomatoes sliced 250 gm ready cooked puy lentils 3 tabsps virgin olive oil 1 leek sliced 2 garlic cloves finely sliced 3 thyme sprigs leaves picked 1 tabsp lemon juice Handful flat leaf parsley roughly chopped 30 gm pistachios choppedCookingPreheat oven to 200C or gas 6. Deseed and brush peppers all over with olive oil Lay on a parchment-lined tray and roast for 20 mins. Heat remaining 2 tabsps olive oil in a pan and fry the leeks, garlic, and thyme for 10 minutes stirring regularly until soft and turning golden brown. Add the capers and tomatoes and a d stir for 1 minute. Add lentils and turn the heat up to fry for another 5 minutes. Season and stir in the lemon juice, parsley and pistachios. Spoon the mixture into the peppers and return to the oven for another 5 minutes. Serves with a salad. 

Het nieuwe jaar staat voor de deur. Wat gaat het jaar ons brengen? People Power kijkt in de 200ste aflevering vooruit naar 2019 op gebied van organiseren, werken, employer branding, veranderen en ontwikkelen. In 200 minuten gaan we in gesprek met allemaal leuke experts. In dit derde deel spreken we over de rol van HR in 2019 Wat zijn de belangrijke thema’s? Cindy Meervis onze eerste gast van de reeks HR creates People Power is te gast. Ook gaan we het hebben over ontwikkelen, leren en opleiden wordt steeds belangrijker en krijgt zeker in deze tijd van de krappe arbeidsmarkt weer de aandacht die het verdient. Hoe ontwikkelen van mensen er in 2019 uit gaat zien, wat zijn de trends? We bespreken het met Guus van Deelen en Lisette Valk van Talent & Pro. Pieter Jan de Bree is de co-host.

Join Caroline Wilson and Corrie Perkin for Ep 54.  We kick off the show with a healthy dose of housekeeping this week and touch on week one of the AFL Finals and the experience of watching the footy with politicians.  Is sexism at play as candidates jostle for position in the seat of Wentworth? How will the new Morrison government deal with their first big challenge? And how do we feel about positive discrimination?  Caro and Corrie have some strong views on Serena Williams and her outburst at the US Open and we discuss the furore surrounding Mark Knight’s controversial cartoon depicting the dummy spit.  Seventeen years on from the September 11 terrorist attacks we reflect on the day that changed the world, plus Caro shares her thoughts on the twin towers memorial. Caro’s “Crush of the Week” is Bob Woodward thanks to The Interchange Bench - recruit the best staff with The Interchange Bench. Call 1800 i BENCH to get in touch with them today or check out their website HERE.  In “BSF” - Caro’s hooked on Elena Ferrante’s Neopolitan novel having just read ‘The Story of a New Name’, Corrie’s got family viewing in mind as she recommends ‘Queer Eye’ on Netflix and take a sneak peak of Yotam Ottolenghi’s new cook book ‘Simple’ and share a delicious asparagus recipe (see recipe below). 'Simple' is available now at all good bookstores or you can purchase it from Corrie's store HERE. The anonymous op-ed in the New York times by a Trump insider is making Corrie grumpy this week and in “Six Quick Questions” we talk political sprays, annoying food terms, impactful issues-based advertising, the best Sam Neil films and Theresa May’s daggy dancing.  Corrie also shares a “GLT” podcast tip that’s a must for book lovers - 'The High Low' podcast.    Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia. Email the show feedback@dontshootpod.com.au   Roasted Asparagus with almonds, capers and dill From Yotam Ottolenghi ‘Simple’  Serves four as a side 600g asparagus, woody ends trimmed (400g) 3 tbsp olive oil 30g unsalted butter 20g flaked almonds 30g baby capers (or regular) pat-dried on kitchen paper 10g dill, roughly chopped Salt and black pepper Preheat the oven to 200C (fan forced) 1. Mix the asparagus with 1 tablespoon of oil, a generous pinch of salt and a good grin of pepper. Arrange on a large parchment-lined baking tray, spaced well apart, and roast for 8-12 minutes (timing will vary depending on the thickness of the stalks), until the asparagus is soft and starting to brown in places. Transfer to a large serving plate and set aside.  2. Put butter into a small saucepan and place on a medium high heat. Once melted, add the almonds and fry for 1-2 minutes, stirring frequently until the almonds are golden-brown.  Pour almonds and butter evenly over the asparagus.  3. Add the remaining 2 tablespoons of oil to the saucepan and place on a high heat. Once hot, add the capers and fry for 1-2 minutes, stirring continuously, until they have opened up and become crisp. Using a slotted spoon, remove the capers from the oil and sprinkle over the asparagus, along with the dill. Discard the oil and serve warm.     

WORKOUT OF THE WEEK: (00:14:31) The drive chain. HOT PROPERTY INTERVIEW: MIKE REILLY (00:22:15) We attended an evening with Mike Reilly in February this year which had been organised by Auckland City Tri Club. Here’s the recording from that evening where Mike Reilly (Voice of Ironman) and co-host Cameron Brown share their inspirational stories and insights. ONE STEP AHEAD: (01:22:50) Keto Kalm and Mikki’s Mince Bake. Mince Bake: Line a baking tray with baking paper. Spread mince over the tray.  Sprinkle over 2 tbsps of cajun seasoning, 2 tsps of cumin, 2 tsps of oregano, chopped up bits of pumpkin, pickles and red onion.  Season and add a drizzle of olive oil.  Bake at 200C for 10 mins. Take out and mix around and pop back in oven for another 5 mins. Take out and mix in shredded red and/or green cabbage. Back in oven for another 10 mins or until pumpkin is soft. SQUID TALKS: (01:30:15) Nathan Shearer Australian Pro Triathlete (aka Squidward) steps in for Sid this week and they talk Hoka running shoes, Nathan’s FTP and Challenge Roth. LINKS: Chain cleaning link https://cyclingtips.com/2018/05/chain-cleaning-and-maintenace-how-to/ friction-facts.com at http://www.ceramicspeed.com/ Ken Ballhause at Adaptive HP in Melbourne at https://www.adaptivehp.com/ More about Mike Reilly at https://mikereilly.net/ Follow Mike Reilly on Facebook at https://www.facebook.com/mike.reilly.ironman/ More about Cam Brown at https://cameronbrowntriathlete.com/about/ More about Laura Siddall at https://laurasiddall.com/ Follow Laura on Facebook at https://www.facebook.com/LauraSiddallTriathlete/ More about Keto Kalm at https://pruvitnow.com/product/ketokalm-chocolate/ More about Nathan Shearer at https://www.tzeromultisport.com/nathan-shearer.html More about Trainer Road at https://www.trainerroad.com/  CONTACT US: Learn more about us at http://www.fitter.co.nz Like us on Facebook at http://www.facebook.com/fittercoaching for the latest news and information Mikki Williden can be found at https://www.facebook.com/mikkiwillidennutrition

031: LCHF Ideas for Passover and Easter Released: March 27, 2018 (a few days early!) The holidays crept up on us this year. In this special, early release episode, Abby and Anne chat about some ideas to keep Passover and Easter as low-carb and free from sugars as possible. To claim your $5 discount from Dropps, visit our Support page. Passover There's a difference between traditional foods and Traditional Foods. Passover has some that fall into both categories. Carbsmart.com has a lot of great information for Jewish families who want to keep both as part of their seder. Check out some of their options below. Barbo's Original Low Carb "Noodle Kugel" Passover Recipe. Aunt Sadie's Low Carb Brisket Recipe for Passover. Coconut Sour Cream Low-Carb Recipe from Fat Fast Cookbook. Low-Carb Charoset Recipe for Passover. (Leave out the added sweetener, if you wish.) Spinach Mushroom Kugel. Zion Judaica has a section dedicated to Passover gifts for all sorts of people and situations at varying price points, or try Amazon for an even wider variety of options. Easter With all the candy being marketed for this holiday, it's nice to know that the Easter Bunny will respect parents' wishes and leave LCHF-friendly gifts instead. Along with the colored eggs, it has lots of ideas for toddlers, kids, and teens. If the adults in your family exchange gifts, you might consider a new belt or egg-shaped planters for succulents. For Easter dinner, there are a lot of options. Ham doesn't have to be glazed to be amazing. We found to options for you: Perfect Naked Baked Ham and Not So Sweet Baked Ham. For sides, you could opt for Fried Cabbage with Crispy Bacon, Scalloped Cauliflower, Bacon-wrapped Asparagus, LCHF Biscuits (see below), and Simple Deviled Eggs. If you want to skip the ham, but still please the crowd, this Pancetta-wrapped Pork Roast looks amazing. Some dessert options that won't throw you for a loop would be Low-carb Coconut Cream with Berries or Keto Vanilla Panacotta. Here are some cute looking cakes: Easter Bunny Cake and Bunny Butt Cake. You can use these as your inspiration, but use the recipe for Anna's Lemon Cake in Eat Happy for the cake, and Diet Doctor's Butter Cream recipe for the frosting. Use unsweetened coconut flakes and dark chocolate for the accents. You'll have a less-sweet option that will still taste amazing and look adorable on the table! LCHF Biscuits Makes 6-8 biscuits. 10 min prep time. 12 min bake time. Ingredients: 1.5 cups almond flour 1/4 tsp salt 1 Tbsp baking powder 1/2 tsp garlic powder (optional) 2 eggs 4 Tbsp liquid fat + more for greasing the pan. (melted butter is our favorite, but it can also be made with bacon grease or melted coconut oil.) 1/3 cup sour cream 1/3 cup finely shredded cheddar cheese 1. Preheat the over to 400F or 200C. Grease a muffin tin with melted butter, coconut oil, or bacon grease, or line the muffin tin with paper or silicone liners. 1. Mix the first 4 ingredients in a bowl with a whisk or fork to break up any lumps. 2. In another bowl, whisk the eggs, butter, fat, and sour cream. 3. Add the wet ingredients to the dry and stir to combine. 4. Fold in the shredded cheese. 5. Fill the compartments of the muffin tin about 3/4 of the way full. 6. Bake for around 12 minutes, until the center is set. 7. Remove from oven and cool for 3-5 minutes. These should leave the pan easily, but if they offer resistance, slide a table knife along the edge before turning the pan over. They should pop right out. Many thanks to Lee Rosevere at Free Music Archive for the music we use in the podcast! Be sure to subscribe to the podcast through iTunes or your podcatcher of choice so new episodes arrive automatically. For more support, like and follow the community on Facebook, and check out our website! Please assume any links in the show notes that go to business sites are affiliate links. Purchasing things from our affiliates through those likes us pay for hosting fees and equipment for the podcast. You can see a list of our partners on the Support the Show page.

030: LCHF with the Elderly Released: March 22, 2018 Anne and Adam chat about their experience trying to get Anne's mom, a type-2 diabetic in nursing care, on a diet better suited to her needs than pancakes and pasta. Listen in to learn how they handled working with the staff, as well as the difference in dietary needs and considerations for the elderly. This episode was recorded a month in advance. There have been developments that will be addressed in episode 31! This week's sponsor is Anne's editing company, 3T Editing. Anne helps self-publishing authors polish their work to the point of professionalism. She's been honored to work with Amazon best-selling authors Connor Boyack and Scott Horton. She also works with bloggers and podcasters. Swing by the website to learn more, or contact her at anne @ 3tediting . com. After moving back to the US, Anne got clearance from her mother's nursing home to bring in meals for her. The following is the first week of meals. These are all tasty straight from the fridge, so they would be great packed meal options for any occasion, as long as you can keep them cold. Day 1: B: 2 hardboiled eggs with salt and pepper, 3 slices of bacon. L: Taco Salad, salsa and sour cream, Sabra single-serve guacamole. D: Orange ginger glazed pork with a green salad with nuts, cheese, cucumber and vinaigrette dressing. (Pork recipe from Eat Happy.) S: Sharp cheddar cheese. Day 2: B: Greek yogurt, 1 tsp vanilla, 1/2 c. raspberries, 10 gr. unsweetened coconut flakes, 2 whole walnuts. L: Tuna mayo salad with olives, celery, and mustard. Green salad with vinaigrette. D: Cottage cheese with salt and pepper, veggie sticks, salami, 10 olives. S: Mixed nuts. Day 3: B: Onion, cheese, bacon, and broccoli frittata with mixed greens and vinaigrette. L: Three grain-free meatballs with marinara for dipping, mozzarella cheese stick. D: Corn Dog Muffins with mustard and mayo for dipping, fresh broccoli. (She liked these, but they fall apart too much for her to eat them as finger food, so these are coming out of the rotation.) S: Sharp cheddar cheese. Day 4: B: Greek yogurt, 1 tsp vanilla, 1/2 c. raspberries, 10 gr. unsweetened coconut flakes, 2 whole walnuts. L: A sliced Italian sausage with grilled onions and peppers, and marinara sauce for dipping. D: Chef salad with vinaigrette. S: Mixed nuts Day 5: B: 2 hardboiled eggs with salt and pepper, 3 slices of bacon. L: Prepackaged salami and cheese (Costco), nuts, and olives. D: Sliced steak with green salad and vinaigrette. S: Sharp cheddar cheese Day 6: B: Cheddar biscuit (recipe below), bacon, blackberries. L: Egg and mayo salad with a green salad and vinaigrette. D: Vegetable and bacon fritters (roughly that recipe, with bacon added) with sour cream and salsa dipping sauce. S: Olives. Day 7: B: Frittata with mixed greens. L: Two containers of Sabra guacamole with cheese crisp crackers and veggie sticks. D: Big Mac Salad. S: Trail mix: chop up a few walnuts, and pecans, add coconut chips and a chopped square of 85% dark chocolate. Throw it all in a snack bag. LCHF Biscuits Makes 6-8 biscuits. 10 min prep time. 12 min bake time. Ingredients: 1.5 cups almond flour 1/4 tsp salt 1 Tbsp baking powder 1/2 tsp garlic powder (optional) 2 eggs 4 Tbsp liquid fat + more for greasing the pan. (melted butter is our favorite, but it can also be made with bacon grease or melted coconut oil.) 1/3 cup sour cream 1/3 cup finely shredded cheddar cheese 1. Preheat the over to 400F or 200C. Grease a muffin tin with melted butter, coconut oil, or bacon grease, or line the muffin tin with paper or silicone liners. 1. Mix the first 4 ingredients in a bowl with a whisk or fork to break up any lumps. 2. In another bowl, whisk the eggs, butter, fat, and sour cream. 3. Add the wet ingredients to the dry and stir to combine. 4. Fold in the shredded cheese. 5. Fill the compartments of the muffin tin about 3/4 of the way full. 6. Bake for around 12 minutes, until the center is set. 7. Remove from oven and cool for 3-5 minutes. These should leave the pan easily, but if they offer resistance, slide a table knife along the edge before turning the pan over. They should pop right out. Many thanks to Lee Rosevere at Free Music Archive for the music we use in the podcast! Be sure to subscribe to the podcast through iTunes or your podcatcher of choice so new episodes arrive automatically. For more support, like and follow the community on Facebook, and check out our website! Assume any links in the show notes that go to business sites are affiliate links. Purchasing things you find at those links helps us pay for hosting fees and equipment for the podcast. You can see a list of our partners on the Support the Show page.

Episode #200c - 2014 In The Mix Five years ago we crossed our fingers that we would go on for another hundred episodes - very few podcasts manage to go that long week after week, let alone with this amount of versatility and fun we're having with it. But we did, and we couldn't be happier about it, and we thank you for your continued support which keeps us going! Here's us hoping for 300 in 2020? Today's release contains: - 3 mixes including the finest demo and compo tracks from 2014 - 1 bonus mix of the best demo tracks from 2009 This is episode #200c - Best Compotracks from 2014 - Part 2. BitJam Podcast - We Are Unstoppable! Mixed and compiled by Salinga, logo #200 by KF, text by Gargaj Sincerely, ALiEN, Bobic, CONS, Cristian, Jegougou, KF, Salinga, Vincenzo

(2013 NH Liberty Forum Series, Part Three) A quick(2-segment)discussion with Stephanie Murphy and Brian Sovryn about School Sucks and my teaching experience, recorded at the 2013 New Hampshire Liberty Forum. Look Closer: Porc Therapy - http://www.porctherapy.com/ $6.00/Month - Join the A/V Club and Receive Bonus Content We need 150 monthly subscribers! If you listen to the show and enjoy the videos, please consider making a commitment of $6.00 per month, or about $.20 per day. When we launch the new site, you'll have access to a bonus content section that will be updated weekly. Please sign up right here.

Automotive News Podcast #16

Automotive News Podcast #15

There hasn’t been a whole lot of good news coming out of Chrysler recently but the company did make some noise at the North American International Auto Show in Detroit this year when it unveiled the 200C EV Concept. On this edition of Autoline EXTRA, John McElroy sits down with Frank Klegon, the executive Vice President of Product Development at Chrysler. They discuss that vehicle and how it fits into their plans going forward.

There hasn’t been a whole lot of good news coming out of Chrysler recently but the company did make some noise at the North American International Auto Show in Detroit this year when it unveiled the 200C EV Concept. On this edition of Autoline EXTRA, John McElroy sits down with Frank Klegon, the executive Vice President of Product Development at Chrysler. They discuss that vehicle and how it fits into their plans going forward.