Podcasts about Allspice

Llewellyn Jamal joins us for Season 3, Episode 8. What's on the plate? – Music + Food = Love. Coconut Spicy Rice Recipe. The Personalities of Spices & Seasonings. Salt & Pepper, Hosts With The Most. Foundational Onion. Festive Garlic. All-Purpose Seasoning in the Crowd. Elusive Paprika. Loud Rosemary. Litty Ginger. Basil & Oregano. The NYC Slice. Aunty Bay Leaf. Stupid Spice Packaging. Coriander Conundrum. Turmeric Envy. Appearance Fee Saffron. Nutmeg & Cinnamon Twins. Spiced Apple Cake. Warming Sweet Spices. Cloves, Allspice, Cardamom. Tarragon Stench. Coq au Vin. Thyme The MVP. Sweet & Sour Chicken. Singapore or Special Fried Rice.Media:Lick the Plate's Instagram and TikTok: @licktheplatepodcastCameron's Instagram and TikTok: @cbjartslicktheplatepodcast@gmail.comInstrumentals, mixing and mastering of the theme song "Lick the Plate" courtesy of Adam FarrellAdam's Instagram: @farrell33aSound Effects provided by https://slipstreammusic.comTrack: "Frying Pan Sizzle 01"Download / Stream: https://slipstreammusic.com/tracks/7b806ee1-2e70-4d0b-8cd0-7ace47a45764?utm_source=attributionTrack: "Wine Glass Different Clink Soft 02"Download / Stream: https://slipstreammusic.com/tracks/321a50dc-3bc1-44ba-85a5-0ca8db1b3819?utm_source=attribution Hosted on Acast. See acast.com/privacy for more information.

Robert Bryne, director of marketing at Allspice.io, joins Geoffrey Hazelett of FreedomCAD, Matt Leary of Newgrange Design and Mike Buetow of PCEA to talk about the five-year-old company's GIT hardware platform that helps hardware and electrical engineers streamline hardware design reviews. We discuss the ECAD formats that Allspice engages with, the templates used, why GitHub matters for software teams, and the company's target markets. Recorded live on the show floor at PCB East 2025.

These spicy berries, native to the Caribbean and South American, gift an empowering essential oil also known as Allspice. When feeling unsafe or threatened, Pimento Berry protects you against evil influences and boosts your confidence in your ability to overcome anything trying to drag you down. In fact, it is used magically to break spells and banish bad luck. He "lights a fire within," encouraging virility, motivation and unwavering persistence.ABOUT ADAM BARRALET Adam Barralet has been observing and living in tune with nature since childhood. Growing up amongst the bushland and wildlife of the hills in Western Australia and residing in various locations around the world has presented Adam with diverse opportunities to access extensive and eclectic teachings about the secrets of Mother Earth. He has used essential oils for over 30 years and teams his experiences with his background in human biology, chemistry, psychology, health sciences and massage.He has now established himself as an international author, presenter, educator and Wellness Advocate, adept at working with essential oils, along with crystals, animal guides, tarot, astrology and mythology. CONNECT WITH ADAM HERE: https://linktr.ee/adambarralet ABOUT ELIZABETH ASHLEYElizabeth Ashley has over 20 books on sale on Amazon under her pen name The Secret Healer. The UK Director of the National Association for Holistic Aromatherapy and an overseas speaker for The International Federation of Aromatherapists, Elizabeth's work focuses on understanding the very earliest energetic relationships between certain plants and the human world, right up the modern-day scientific evidence of healing botanicals.A practicing Melissa priestess, a plant and bee shamaness as well as a bee guardian, she has the unique perspective of having one foot in our three-dimensional scientific reality with the other dancing in the spiritual realms.CONNECT WITH LIZ HERE: https://linktr.ee/thesecrethealer

In this episode of The Cocktail Academy Podcast, we're taking a deep dive into one of the most essential yet often overlooked ingredients in cocktails – bitters. From the history of bitters to their role in cocktails today, we explore everything you need to know to master the art of balancing flavors in your drinks.What You'll Learn in This Episode:

In this episode we explore the lack of north American spices in our food, why that is and how we can start to correct it. Then on to the good stuff, identify, planting, and growing the Northern Spicebush. This incredible shrub can produce four different spice and foods! From its Chai like leaves, Black pepper like seeds, Allspice like berries, and Cinnamon like bark!   If you enjoy our show, please consider supporting us on Patreon! We are really trying to increase the amount and consistency of content this year, and your support really helps! https://patreon.com/RevGarden  

Valentina Ratner, co-founder of AllSpice.io, talks about their game-changing platform for hardware engineers. She discusses how it streamlines design reviews, version control, and team collaboration, all powered by AI. Valentina explains how their "GitHub for hardware" tool boosts productivity, reduces errors, and allows engineers to focus on innovation. Perfect for teams ready to modernize their workflow using their existing tech stack. Join The EEcosystem community for more free engineering content and member-only benefits. https://theeecosystem.com   Episode Links: Visit the AllSpice.io Website https://allspice.io/   Sponsor Links:

Jordan Schenck is the President and Chief Operating Officer for Flashfood, an app-based marketplace that connects shoppers with fresh produce, meat, and other groceries at up to 50% off. This interview focuses on why food waste is a complex issue and how Flashfood works to help reduce food waste.Read about the origins of Allspice: https://www.thespruceeats.com/what-is-allspice-p2-995556Flashfood Promo for PTEPodcast listeners!Use code: PLANTOEAT$5 off $10 minimumExpires at the end of 2024All participating locations can be found on their website: https://flashfood.com/en/locationsSign up for a free trial + get 20% off your first annual subscription: plantoeat.com/PTEPODContact us: podcast@plantoeat.comConnect with Plan to Eat online:InstagramFacebookPinterest

This spice is made from tiny fruit that pack a huge wallop of flavor. Anney and Lauren dig into the science and history of allspice. (Correction: The thing in Transformers is the AllSpark. The “AllLife” is a thing that Anney wrote into her D&D campaign. Neither go in a pumpkin pie.)See omnystudio.com/listener for privacy information.

We've been fine tuning our olfactory organs and immersing ourselves in a cloud of wonderful scents. In this episode Neil explains why asafoetida is a substitute for garlic and onions by some religious groups; Sam chats to food writer and broadcaster Melissa Thompson about jerk seasoning (which includes allspice) and Allie has a gripe about a literary misappropriation of aniseed.Useful LinksFor more information on Melissa Thompson visit the FOWL MOUTHS: Food & Recipe Project website or Instagram. Melissa's book Motherland is a great read as well as being packed with mouthwatering recipes.Neil's recipe for Yorkshire Curd Tart and Seed CakeDogs and anisePepper cake recipe on Traditional Yorkshire Recipes blog‘The Wandering Womb' article in the New YorkerSuggested ReadingThe History and Natural History of Spices: The 5,000-Year Search for Flavour by Ian Anderson, (2023)‘Christopher Columbus, Gonzalo Pizarro, and the Search for Cinnamon' by Andrew Dalby. Gastronomica, (2001)1(2), 40–49. https://doi.org/10.1525/gfc.2001.1.2.40 The English Huswife (1615) by Gervase MarkhamAllspice Pepper Seasoning: Mexican Case by Miguel Angel Martinez Alfaro Virginia Evangelista Oliva, Myrna Mendoza Cruz Cristina Mapes and Francisco Basurto Peña‘A Description of the Pimienta or Jamaica Pepper-Tree' by Hans Sloane, in Philosophical Transactions (1686)A Natural History of Jamaica (1705) by Hans SloaneThe Hobbit (1937) by JRR TolkienSpice: The History of Temptation by Jack Turner. London: Harper Perennial (2004). Turner says that in Le Paradis sexuel des aphrodisiaques (1971) Marcel Rouet advocated rubbing your penis with pepper oil and allspice before intercourse (as an alternative to raw chillies) to drive your partner wild with excitement!

In my Fish Fry podcast this week, Allspice co-founders Valentina Ratner and Kyle Dumont and I chat all about hardware design collaboration, modernizing workflows, and how we can build better hardware more efficiently with Allspice. Kyle, Valentina and I explore the role that automation plays in the Allspice Git platform, the design review methodology that this solution utilizes, and why streamlined communication is vital to the future of hardware development.  

In our latest Electronic Specifier Insights podcast, Managing Editor Paige West speaks Valentina Ratner, CEO & Co-Founder, AllSpice all  about building better hardware more efficiently.

Episode 118 features St. Elizabeth Allspice Dram. Bottled in 750ml at 22.5% ABV, or 45 proof and it retails for about $30.Enjoy this episode with a tiki cocktail using "Pimento Dram" if you like.St. Elizabeth doesn't have standalone brand website, but here's the producer's website: https://alpenz.com/product-allspice.html Brief Historical Timeline:1850s - Pimento Dram is thought to have been invented.1862 - First written reference to Pimento Dram as a commercial product.1900s - Pimento Dram is fairly common, and finds use in Tiki cocktails.1980s - Pimento Dram leaves the US market.2008 - Haus Alpenz creates St. Elizabeth Allspice Dram, bringing Pimento Dram back to the US.Key Cocktails:St. Elizabeth Allspice Dram works in many tiki cocktails, but try this British concoction from 1937, the Lion's Tail.Ingredients:2 oz. Bourbon0.5 oz. of St. Elizabeth Allspice Dram0.5 oz. fresh squeezed lime juice1 teaspoon simple syrup2 dashes Angostura bittersOrange twist Combine ingredients in a shaker with ice, shake until well-chilled, then strain into a coupe or cocktail glass. Express oil from the orange twist over the top of the drink and discard (the twist, not the drink!). References:Book: Vintage Spirits & Forgotten Cocktails by Ted Haigh, copyright 2009 revised edition.Wikipedia Article on AllspiceWikipedia Article on Saint Elizabeth ParishWhat is Pimento Dram by The Spruce Eats2008 Article from the San Francisco Chronicle discussing the launch of St. Elizabeth Allspice Dram2015 New York Times ArticleCocktail Society Article on Allspice DramLiquor.com Article on the Lions Tale CocktailContact Information:Official show website is: www.liquorandliqueurconnoisseur.comJoin my mailing list: http://eepurl.com/hfyhHfFacebook: https://www.facebook.com/liquorandliqueurconnoisseurInstagram: https://www.instagram.com/LiquorandLiqueurConnoisseur/

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Check out Allspice:  https://allspice.ioGit for Hardware Guide - 80+ page book on how to apply these principles to hardware development  https://content.allspice.io/en-us/git-for-hardware-guideSee the hardware collaboration platform in action:  https://content.allspice.io/schedule-allspice-demo-allie Get in touch with Valentina Ratner:  Valentina@allspice.io  https://www.linkedin.com/in/valentinaratner/Get in touch with Kyle Dumont:  Kyle@allspice.io  https://www.linkedin.com/in/kyledumont/ 

Let's discuss rolling with the punches with The Wheel of Fortune and learn how Allspice can help us manifest abundance! But first, the Full Strawberry Moon in Sagittarius wants to offer us some new opportunities for growth, but it won't be quick and simple, says Saturn. I'm also explaining how witchcraft is both inherently political and inherently queer-friendly, on this first day of Pride Month.     Thank you so much for listening! Please leave a review, wherever you're listening from. Go to AIsForAgrimony.com to check out the blog, get event updates and browse the spell & ritual archive! Get Bonus Content and Behind-the-Scenes, Early Release Video Episodes over at the Patreon: Patreon.com/aisforagrimony Follow or Contact Me: Instagram: @a_is_for_agrimony Facebook: Facebook.com/aisforagrimony Email: ReachMargo@aisforagrimony.com Want to send me some good old fashioned mail? Surprise me at: PO Box 397, Cherry Hill NJ 08003. Many many thanks to Shane Ivers for Music: Zen Garden by Shane Ivers: https://www.silvermansound.com  

In this unique episode of the Moore's Lobby podcast, we get to hear from not only the technologists and executives behind the company but the investor who is helping them make their dreams a reality. As an electrical engineer, Chrissy Meyer had spent years working in product design on large projects at Apple, including the Apple iPod Nano and Touch. She is all too familiar with the outdated methods of hardware collaboration and design reviews—printed schematics, highlighters, and engineers huddled around a conference room table.  According to Kyle Dumont, a first-time entrepreneur as Allspice CTO, their goal is centered “around making it easy to build a workflow and collaboration process for electronics designs.” In his earlier career working in hardware at both large and small companies, he also “became pretty frustrated with how difficult it was to collaborate on our electronics designs.”  Valentina Ratner, CEO of Allspice, goes on to explain that the industry is “trying to build colonies in Mars, and I don't think we're going to get there with Google Sheets and PDFs and screenshots.”  In her current role as a partner at Root Ventures investing in early-seed tech startups, the engineer inside Meyer had a “visceral” reaction when Ratner and Dumont explained their vision to bring Git-style collaboration software to the hardware world. Meyer explains that “there was never a doubt in my mind that this problem that they were describing was very real. Because the truth is I had lived it for 15 years.” Meyer said, “I had to take off my engineering hat for a quick second and say, okay, reign in the excitement. Yes, this is a fantastic product for an engineer. Is this a great investment?...the truth is, there are far fewer electrical engineers than there are software developers.” With the backing of Root Ventures, Ratner and Dumont founded Allspice and quickly got to work. As a first-time entrepreneur and CEO, Ratner admits that she had to learn a lot quickly because “there are just so many unknowns.”   Reflecting on some early lessons, Ratner shares some interesting advice for fellow tech entrepreneurs:  “It's less about convincing anyone and more about finding the people that already believe in the version of the world that you're trying to build.” Other highlights of this round-table discussion include: -Meyers' belief that “'there's this common misconception that in order to approach VCs, you need to have a fully polished pitch deck, and you need a financial model and forecasts and projections.” -Insights on one of the favorite features of Allspice: the ability to run digital, asynchronous hardware design reviews -Where Meyer thinks hardware and software companies are going to win in the future  

Kyle Dumont spent many years as a hardware developer for iRobot, then got a Masters of Science and an MBA dual degree at Harvard, then spun out AllSpice which is a software platform for managing electronic engineering feedback and revision tracking amongst other things. Today Kyle is going to share some valuable knowledge for inventors, startups, and small manufacturers on what iterative hardware product development is between manufacturing runs, who the feedback loop stakeholders are, and how to collect, organize, prioritize, and execute on that iterative feedback information to ensure the best improvements to your physical consumer product design. Today you will hear us talk about: What iterative design in hardware is between manufacturing runs Legacy design is based on a waterfall model of design Software has done a great job of iterating very quickly. Get designs in the hands of engineers, or even better, users. Iterative design can sometimes be forced on you if you need to make changes, so better to have the processes Who are the stakeholders: Customers, the most important stakeholders (both current and potential customers) Cost reduction Engineering design, multiple different disciplines (hardware, software, firmware, PCB, visual, industrial design, etc.) Procurement, product managers, Manufacturers Get hardware product engineers in front of customers What tools can be used to collect, organize, prioritize, and implement Version control is a great way to organize version control / revision control.  This is the foundation. Start to consider comparing versions. Do you have the channels and tools to be able to have the various product stakeholders to provide input on the product. Integrating tools together so that the most information Avoid silos of different departments, ideally, you have all information together. Use priority flagging to tag the importance of issues or opportunities. EPISODE LINKS: Kyle Dumont Links: LinkedIn | AllSpice The Product Startup Podcast Links: https://www.ProductStartup.com/ Instagram | LinkedIn | Facebook Page | Facebook Group | Pinterest | Twitter | YouTube PTC Links: https://www.ptc.com/ OnShape | Creo Mako Design Links: https://www.makodesign.com/ YouTube | Instagram | LinkedIn | Facebook | Pinterest | Twitter Kevin Mako Links: Instagram | LinkedIn | Quora | Facebook | Twitter Partner: PTC's best-in-class software solutions Onshape: The only cloud-native product development platform that delivers full-featured computer-aided design (CAD), integrated product data management (PDM) and enterprise analytics in a single system, and Creo: 3D CAD solution that provides designers with the most innovative tools to build better products faster, such as generative design, additive manufacturing, real-time simulation, IIoT, and augmented reality. Producer: MAKO Design + Invent is the original firm providing world-class consumer product development services tailored to startups, small manufacturers, and inventors. Simply put, we are the leading one-stop-shop for developing your physical product from idea to store shelves, all in a high-quality, cost-effective, and timely manner. We operate as one powerhouse 30-person product design team spread across 4 offices to serve you (Austin, Miami, San Francisco, & Toronto). We have full-stack in-house industrial design, mechanical engineering, electrical engineering, patent referral, prototyping, and manufacturing services. To assist our startup and inventor clients, in addition to above, we help with business strategy, product strategy, marketing, and sales/distribution for all consumer product categories. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week we are joined by Valentina Ratner and Kyle Dumont, co-founders of AllSpice.io. Valentina and Kyle met while doing an MBA program at Harvard and realized they both shared a common frustration - the lack of asynchronous design review tools available for electrical engineers despite such tools being readily available for other engineering fields like mechanical and software.  Thus they joined forces to create AllSpice.AllSpice is a git platform for hardware engineers that helps them to accelerate their time to market by enabling modern revision control and collaboration for native electronic designs.We had a great time having them on the show to learn more about AllSpice as well as Valentina's hatred of sharp-edged rectanglesShow links:AllSpice website: allspice.ioThe Git for Hardware Guide: https://content.allspice.io/en-us/git-for-hardware-guideQuestions / Demo: info@allspice.io

Maple allspice glazed ham

Allspice has developed a software platform that supports users of CAD tools for collaboration, design and schematic reviews and commenting, and tracking various hardware-specific attributes such as order status, manufacturing, and connection to the PLM. Allspice CEO Valentina Ratner and CTO Kyle Dumont have extensive experience in electronics hardware and software, both with startups and some of the largest companies in the industry. They share the origins of the company, and how their personal experience drove development of the AllSpice platform, which seeks to wean the supply chain off PDFs as a product development tool.

So much good stuff going on in my mind and heart--have I figured out my sadness around my birthday? A little bit and I even got a more profound revelation while talking with you all on here. Where does the Autumn Equinox fit in you might be asking? Well... It provides us with possibilities for new rhythms, possible slowing down, new rituals, and opportunities for trying out things and seeing what fits, what feels good, what doesn't feel good, and in the spirit of Equinox letting things go- cleaning our inside house as well as our outside house (if that feels good). Try it on and tell me what you think. This Sunday's fundraiser for the Red Blanket Fund for MMIWg2S was a total success! Thank you to all that came out and supported. Please put this event on your calendar Colorado Meditative Archery Workshops Oct. 7-9 The link to these workshops is Here or there is a link in my Instagram bio. If you want to reach out and ask a question go to angiefadel@gmail.com or DM on Instagram I am currently accepting new clients - you can book an appointment, archery workshop, or rage walk here at angiefadel.com. Music by Todd Fadel  Also, beware there are almost always swears. I'd love it if you liked, followed, shared, rated, and reviewed. If you want to stay on top of everything that is happening sign up for my email here My Fire Cider Recipe 2 onions chop Whole head garlic (smashed) Big ginger root (grate as best you can) Big Horseradish (grate as best you can) Two thumb size Tumeric (grate as best you can) Jalapeño peppers or an equally hot one (cut them in 1/2) Whole lemon quartered Whole orange quartered (add any citrus you want) Elderberry (add a few handfuls if you have it) One or 2 cinnamon sticks A tablespoon pepper A tablespoon Cayenne Raw vinegar 1 cup honey If you want…. 3 Allspice 5 cardamom pods I added dried dandelion root Hibiscus Flowers Usnea Juniper --- Support this podcast: https://anchor.fm/angie-fadel/support

On this episode of Embedded Insiders, we're exploring a new world of hardware. More specifically, a software-based platform for hardware revision control and collaboration. It's basically the new Github for hardware engineers and it's called AllSpice, and co-founder Kyle Dumont is giving us a peak inside the Git-style platform.Next, I'll take you through some interesting updates surrounding 5G technology. There's a current divide between 5G SA, which uses the 5G NR access network on a brand new 5G network core, and 5G Advanced, the next stage of 5G. But interestingly enough, today's mobile network operators aren't ready for either.But first, Brandon and Rich discuss … yup you've guessed it, more chips. Except this time they're talking about a different kind of chip deficit.  Intel, NVIDIA, and AMD are some of America's top chip sellers. But spoiler, some foreign countries may not be customers anymore. Tune In!Today in Manufacturing Inside the biggest stories impacting U.S. manufacturing.Listen on: Apple Podcasts Spotify

Issa two spice kinda day! hi bbs! we're on our best auntie behavior today ;P and we got two spices we want to share with you today: all spice and star anise! These are really important in our cultural cuisines and we want to put y'all on game to things you might not yet know about these spices. We also talk about spicing up your friendships too… awww! This time, grab your fave fermented bev-erage and sit with us! Enjoy this time with us and get your whole life! Topics Discussed: (herbs) comfrey (symphytum officinale) leaf infusion (food) gelatin (herb) Mullein (verbascum thapsus) (herb) allspice (pimenta dioica) (book) Healing spices: How to use 50 everyday and exotic spices to boost health and beat disease. Aggarwal, Bharat B., and Debora Yost. Sterling Publishing Company, 2011 (constituent) Eugenol Brandon Ruiz @yucayekefarms (article) Uses of Allspice in DR & some other latin american countries (herb) star anise (Illicium verum) (constituents) Shikimic Acid and Anethole (article) star anise as a powerful antifungal (article) contaminated star anise from japan *** EVENT ALERT*** Community Reading: Caliban and the Witch with Asia Dorsey... more info here! ________________________ Follow us on social: @pettyherbalist @bonesbugsandbotany Join the Patreon Community to fund this amazing POD: https://www.patreon.com/pettyherbalist Rate us to show your support! Thank You! #StayReady #BePetty #pod #podcast #podcasts #podcastersofinstagram #petty #pettyherbalist #herbalist #herbalism #blackherbalist #blackherbalists #bioregionalherbalism #bougieaunties #bougieaunteatime #medicinemaking #herbalmedicine --- Send in a voice message: https://anchor.fm/pettyherbalist/message Support this podcast: https://anchor.fm/pettyherbalist/support

Many of us started our whiskey journey by sneaking a sip of grandpa's Old No. 7 black-label bottle of Jack Daniels. The distiller has a long and storied history and a process that helps make their whiskey stand out. From the Jack Daniels website describing the Jamaican Allspice, "it's only natural that we search the world to discover new and rare woods to complement its character. Tennessee Tasters' No. 6 is an exotic experiment that finished our Old No. 7 whiskey with Jamaican allspice wood. The result has a nose of fruit and smoke that melts into subtle, sweet tobacco and a taste that begins with dark spice and clove and lingers to finish long and bold." They then describe the Twin Blend as "This is the secret behind Jack Daniel's 14E19 "Twin" Blend. We hand-selected 50 barrels of our Tennessee Whiskey and Tennessee Rye, all with a barrel entry date of May 19, 2014. Blended together and bottled at a flavorful 107 proof, "Twin" Blend complements Rye's spice with Tennessee Whiskey's sweet, floral accents for a doubly complex spirit." Learn more about Jack Daniels Distillery online at - Jamaican Allspice and Twin Blend Tasters Select Catch us on the web at - http://thewhiskyfriends.com/ Music by Adam Whitehead - https://www.facebook.com/adamwhiteheadmusic Email us at - thewhiskeyfriends@gmail.com

We're joined once again by Indigenous advocate, bartender, and doom metal queen Chockie Tom, as well as our resident anticapitalist cocktail creator, Jessie Torres. In this episode, we discuss how the art of crafting cocktails can be used as a medium for storytelling, exploring the role of the bartender as a sort of subversive educator. This brings us to the incredible drink these two created for our previous episode on Indigenous empowerment in the drink and hospitality industry. Recipe below!Going forward, we plan to release bonus episodes as exclusive content for our wonderful Patreon supporters. But don't worry– our regular episodes will continue to feature the sidebar with Jesse :) Got feedback for us about bonus content? Hmu via Instagram DM or email cocktailsandcapitalism@gmail.com Padrekiller CocktailMakes two drinks250     ml     Tepache (recipe below)   or   Pineapple Sour Beer100    ml    Nixta Nixtamalized Corn Liqueur200    g    Frozen pineapple chunks 100    g    Steamed sweet corn30    ml    Cream of Coconut (REAL, Coco Lopez, or freshly made)200    g    Ice CubesAdd all ingredients to a blender and blend on high for 20 seconds. Pour into two cups and garnish with pineapple leaves, corn husk, and edible flowers.Glassware:      Collins-style glassGarnish:         Pineapple leaves, Corn husk, and edible FlowersABV:             2-6%Tepache recipe1             Pineapple, medium4.5    L        Water140    g        Piloncillo (raw sugar)2             Cinnamon sticks5    g        Allspice corns3    g        Cloves, whole5    g        Salt, coarseRemove the pineapple's head and save to use leaves as garnish, OR  grow a new pineapple from the head! Wash pineapple thoroughly, then peel it and remove all of the rind so that your pineapple ends up completely yellow. Save the flesh of the fruit, chopping it into chunks and freezing them to use later.In a large pot, heat ~1 litter of water, add the piloncillo and spices and allow it to boil. Lower heat and stir frequently until piloncillo is dissolved. Turn off the heat & allow  to cool  until it reaches room temperature. Add the remaining water and pineapple rind to the piloncillo water and stir. Transfer the Tepache to a container and cover with a piece of cloth or cheesecloth that will allow it to breathe but will keep insects out. Tie a string tightly around the mouth of the container to make sure that the cloth will stay in place. Place in a warm corner of your kitchen, away from drafts, open windows, AC units or vents. The natural yeast present in the rind will ferment the drink! It'll take ~ 3 days to ferment.Fine-strain into a clean container. Drink alone or as an ingredient in the Padrekiller cocktail!Support the show

The gang's all together in today's historical shot to check out the go-to allspice dram, St Elizabeth Allspice Dram. Check in to hear a little bit about the history as well as some uses for it. Cheers!Links:Reference Articlelinktr.ee/cocktail.time.machineEmail: kyle@thecocktailtimemachine.com

Watch the live stream: Watch on YouTube About the show Sponsored by us! Support our work through: Our courses at Talk Python Training Test & Code Podcast Patreon Supporters Brian #1:distinctipy “distinctipy is a lightweight python package providing functions to generate colours that are visually distinct from one another.” Small, focused tool, but really cool. Say you need to plot a dynamic number of lines. Why not let distinctipy pick colors for you that will be distinct? Also can display the color swatches. Some example palettes here: https://github.com/alan-turing-institute/distinctipy/tree/main/examples from distinctipy import distinctipy # number of colours to generate N = 36 # generate N visually distinct colours colors = distinctipy.get_colors(N) # display the colours distinctipy.color_swatch(colors) Michael #2: Soda SQL Soda SQL is a free, open-source command-line tool. It utilizes user-defined input to prepare SQL queries that run tests on dataset in a data source to find invalid, missing, or unexpected data. Looks good for data pipelines and other CI/CD work! Daniel #3: Python in Nature There's a review article from Sept 2020 on array programming with NumPy in the research journal Nature. For reference, in grad school we had a fancy paper on quantum entanglement that got rejected from Nature Communications, a sub-journal to Nature. Nature is hard to get into. List of authors includes Travis Oliphant who started NumPy. Covers NumPy as the foundation, building up to specialized libraries like QuTiP for quantum computing. If you search “Python” on their site, many papers come up. Interesting to see their take on publishing software work. Brian #4: Supercharging GitHub Actions with Job Summaries From a tweet by Simon Willison and an article: GH Actions job summaries Also, Ned Batchelder is using it for Coverage reports “You can now output and group custom Markdown content on the Actions run summary page.” “Custom Markdown content can be used for a variety of creative purposes, such as: Aggregating and displaying test results Generating reports Custom output independent of logs” Coverage.py example: - name: "Create summary" run: | echo '### Total coverage: ${{ env.total }}%' >> $GITHUB_STEP_SUMMARY echo '[${{ env.url }}](${{ env.url }})' >> $GITHUB_STEP_SUMMARY Michael #5:Language Summit is write up out via Itamar, by Alex Waygood Python without the GIL: A talk by Sam Gross Reaching a per-interpreter GIL: A talk by Eric Snow The "Faster CPython" project: 3.12 and beyond: A talk by Mark Shannon WebAssembly: Python in the browser and beyond: A talk by Christian Heimes F-strings in the grammar: A talk by Pablo Galindo Salgado Cinder Async Optimisations: A talk by Itamar Ostricher The issue and PR backlog: A talk by Irit Katriel The path forward for immortal objects: A talk by Eddie Elizondo and Eric Snow Lightning talks, featuring short presentations by Carl Meyer, Thomas Wouters, Kevin Modzelewski, Samuel Colvin and Larry Hastings Daniel #6:AllSpice is Git for EEs Software engineers have Git/SVN/Mercurial/etc None of the other engineering disciplines (mechanical, electrical, optical, etc), have it nearly as good. Altium has their Vault and “365,” but there's nothing with a Git-like UX. Supports version history, diffs, all the things you expect. Even self-hosting and a Gov Cloud version. “Bring your workflow to the 21st century, finally.” Extras Brian: Will McGugan talks about Rich, Textual, and Textualize on Test & Code 188 Also 3 other episodes since last week. (I have a backlog I'm working through.) Michael: Power On-Xbox Documentary | Full Movie The 4 Reasons To Branch with Git - Illustrated Examples with Python A Python spotting - via Jason Pecor 2022 StackOverflow Developer Survey is live, via Brian TextSniper macOS App PandasTutor on webassembly Daniel: I know Adafruit's a household name, shout-out to Sparkfun, Seeed Studio, OpenMV, and other companies in the field. Joke: A little awkward

This week there is no guest but we are sampling Thee Night Cap Cocktail, which has: Johnny Walker Black, Sweet Vermouth, Amaro, and Allspice dram. Law & Order Special Mosby Unit: Postponements???? Mosby fires off at Fox 45, Tony Foreman, and Tom Dolina in Roland Park Community Meeting and also says that her policies are not responsible for crime And...because we can't believe what's going on in Baltimore, there is no "I Can't Believe It's Not Baltimore" on this episode.

 SPICE IT UP MIXED SPICE The name 'mixed spice,' sounds 'oldie worldie' to me because it's not something that comes up in too many recipes these days.  Perhaps if your flicking through an old  Woman's Weekly recipe book, or the cookbook you used at school in home economics class, you might find it in the cakes and buns section.   What is mixed spice? Mixed Spice is a sweet spice blend and is used in a variety of cakes, puddings, pies, breads and buns, biscuits, pancakes, cupcakes, gingerbreads, and even fruit salads. Mixed spice has actually the following ground spices. Cinnamon-two types, Sri Lankan cinnamon and cassia cinnamon Nutmeg Ginger-to add brightness and freshness Cloves-a very small amount. Allspice-a spice all on its own which is actually a berry. Coriander seeds, ground of course. Coriander is an amalgamating spice. But what do you use if you can find it on the supermarket shelves? Melting Moment biscuits Mixed spice quick alternative: Cinnamon 1 tablespoon Nutmeg     1 teaspoon Ginger       1 teaspoon Cloves       1/2 cloves Coriander  2 teaspoons   With the predominant flavor of cinnamon, it also makes a nice change to substitute this spice blend for anything calling for cinnamon for an added flavour boost. Marianne is talking with Ian Hemphill from www.herbies.com.au If you have any questions you can email us Realworldgardener@gmail.com or write in to 2rrr, PO Box 644 Gladesville NSW 1675.

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Let's bake history! In this episode, we feature historical recipes from family culinary manuscripts dating to the mid-19th century. Join us as we try cream cakes, blackberry cordial, pickle lily, and tomato catsup. We share our experiences testing these recipes, explore the history behind them, and discuss how culinary manuscripts can offer insights into the tastes and foodways of specific households in North Carolina. Transcripts of these recipes— along with a few suggestions to simplify or modernize them—and links to the full culinary manuscripts are available on our blog.     Culinary Manuscripts Available on North Carolina Digital Collections   Polk Recipe Book One, 1866. Lucy Williams Polk Papers. Private Collections. State Archives of North Carolina. Call number PC.75. Polk Recipe Book Two, 1858. Lucy Williams Polk Papers. Private Collections. State Archives of North Carolina. Call number PC.75. Dodd Recipe Book, 1859. Lillian E. Dodd Collection. Private Collections. State Archives of North Carolina. Call number PC.150. Lewis's Recipe Book, 1830. M. Lewis Recipe Book. Private Collections. State Archives of North Carolina. PC.1177.   Transcripts Cream cakes from the Polk Recipe Book Two, 1858. Lucy Williams Polk Papers. Private Collections. State Archives of North Carolina. Call no. PC.75.   To Make Cream Cake A quart of cream; four eggs sifted flour sufficient for a thick batter; a small teaspoonful of pearlash,* a spoonful of salt; beat four eggs very light and stir them by degrees (a little at a time) into a quart of cream & gradually enough of sifted flour to make a thick batter put in the salt; dissolve the pearlash in as much vinegar as will cover it and stir it in the mixture. Bake it in muffin rings send them up hot split them open & butter them. Sour cream is better than sweet. The pearlash will remove the acidity & the batter will be improved in lightness.   *Baking soda serves as a modern substitute for pearl ash. Catsup from the Polk Recipe Book Two, 1858. Lucy Williams Polk Papers. Private Collections. State Archives of North Carolina. Call no. PC.75. A Recipe for Making Catsup Take one Gallon of Skinned Tomatoes 4 table spoonsfull of Salt 2 do* of Black pepper, a Half do of Allspice 3 pods of Read pepper 3 tablespoonsfull of Mustard ground very fine & Simmer'd slowly in sharp vinegar for 3 Or 4 hours in a puter basin, & then bottle it close,  those who like garlick after the simmering is over and the ingredients cool you may add 2 tablespoonfuls of the juice.   *Do (or ditto) refers to the unit of measure used with the previous ingredient.   Adaptations: Bell pepper may be substituted for the “read pepper” for a milder flavor. Minced garlic can be substituted for garlic juice.   Pickle lily from the Dodd Recipe Book, 1859. Lillian E. Dodd Collection. Private Collections. State Archives of North Carolina. Call no. PC.150.   To Make Pickle Lily Scald some vinegar and season with Salt, pepper, cloves, mace and allspice and When highly seasoned and Cold, pour into Jar. Drop into this vinegar as they ripen. Small Cucumbers tender radish pods Young beans and very small onions. Cork close.   Adaptation: Use equal parts vinegar and water for a more balanced pickle.   Blackberry cordial from the Polk Recipe Book Two, 1858. Lucy Williams Polk Papers. Private Collections. State Archives of North Carolina. Call no. PC.75.   Blackberry Cordial Gather your Blackberries & mash them up then strain them through a sifter & put all the pulp & seed out. Then to every quart put 1 pound of Brown sugar stew it well together when dun take three measures of syrup to 1 of Brandy then bottle it. Put any kind of spice you like allspice is generally used   Adaptation: For a clearer, less muddled cordial, simmer the blackberries and your desired spices for roughly 30 minutes to release the juices, then dissolve the sugar into the mixture and strain.  

Jason's back so know it's a good one! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/idontknowdudepod/message Support this podcast: https://anchor.fm/idontknowdudepod/support

It's comfy cozy, christian girl autumn. Get out your fuzzy socks, circles carves and pumpkin spice lattes out for all things comfy cozy fall.

As a new season begins and our second season ends, get ready to “fall” in love. The arrival of autumn welcomes a medley of hearty roots, good gourds, and herbal farm harvests. From the OBX, Chris starts off with helpful advice on when to shop for pumpkins, butternut, acorn, and carnival squash. Then, she and Brooke spice it up with perfect fall pairings – chard with nutmeg, pears with star anise, and more. (02:21) Speaking of which, Brooke gives a rundown of our featured autumn recipe: Purée of Caramelized Onion and Sweet Potato Soup. Need we say more? The delicious, sage-infused dish is easy to make and only gets better when topped with crème fraîche and toasted pepitas. (03:44) Also known as pumpkin seeds, pepitas steal the show again! This Just Simply… Cuisine recipe building block never fails as a garnish for autumn and winter soups, veggies, pastas – or simply eaten by the handful. (07:12) Later, our co-hosts share some handy kitchen tricks, including a tip to fix soup that's too thick (try saying that three times!). (10:32) As the seasonal theme continues, the ladies break down the art of “concept cooking” and the fruits of this ingredient-based philosophy, seen through the eyes of their children. (14:07) Before breaking to give us more goodies in Season 3, Chris and Brooke reflect on their fun-filled weekend together playing “refrigerator roulette” in the JSC kitchen. Spoiler alert: it ends with a mighty frittata! (17:43) For recipes and more, including information about our cooking classes and monthly newsletter, Sage Advice, visit justsimplycuisine.com and follow us on Instagram. Many thanks to our sponsor: Bellucci

In this spirited episode, Zarela and Aarón are thrilled to welcome their close friend Maricel Presilla to talk about recados and spice blends. Maricel is a chef, restauranteur, and the author of Gran Cocina Latina: The Food of Latin America.Together the three dissect the essential Mexican spices, and how they are used. They explain the differences between Recado Negro and Recado Rojo and give some tips for doctoring up store-bought versions in the home kitchen.  Marisel also polls the room about their favorite moles, and they discuss which spices pair best with a variety of meats, such as duck, turkey, and ribs.For more recipes from  Zarela and Aarón, visit zarela.com and chefaaronsanchez.comHeritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member!Cooking in Mexican from A to Z is Powered by Simplecast.   

In today's episode of Spicy Saturday we will be talking about Allspice, where it is from, how it is  used and where it is most popular in the world. We also discuss why it is called Allspice. Sponsors: Select Savory Snacks & Seasonings: www.selectsavory.com Use Coupon Code: Podcast to save 15% Off your first order

Hear a tale of mutiny among sailors celebrating the 4th of July at sea. This is one of the 'salt water bubbles' recounted by John Sleeper in OCEAN ADVENTURES published in 1857. Connect with Malcolm Torres: YouTube Instagram Twitter Facebook LinkedIn Blogger Original novels and stories by Malcolm Torres: Amazon Apple iBooks Barnes & Noble Nook Smashwords --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/malcolmtorres/support

SHOW NOTES: DAILY TAROT CARD Nine of Wands Meaning: When the Nine of Wands turns up in a reading, it is a notice to be on guard against trouble, mischief, gossip, and baneful magicks. Now is the time to be alert to trouble and be vigilant with protecting yourself and your professional or magickal reputation. You may need to defend yourself, so be alert and stay on guard. Stamina, courage, and conviction is needed at this time. Magickal protection work may be required. You may not feel like you have the fortitude for any more dramas, but stand firm and be strong. Defend your turf and your reputation skillfully and vigorously. The suit of wands is all about creativity and ambition; you can do this. Draw some boundaries, call upon your inner resources, and stand strong. . Spell: Peace Be With You Color of the Day SCARLET Incense of the Day BAYBERRY  Say cheese Name spellings The holidays are so stressful for some folks. Maybe there’s a lot to do and not enough time to do it. Perhaps you’re alone, or maybe you’ve got a large and argumentative family. Whatever the situation, this spell will help you keep your cool and find a way to stay peaceful and centered. You’ll need a pen and some unlined paper, a candle in a holder, and something to light it with. Write down the names of the people who stress you out—or, if it’s a situation and not a person, write that down. Draw a circle around what you wrote, and place it under the candle. Light the candle, and as you do so, say: Peace around me, Peace before me, Peace between me and thee, So mote it be. If you can let the candle burn down on its own safely, do that. If not, pinch it out. Magical Correspondences for Monday Deities: Ezili Danto, Kali, Mars, Lilith (Lilith being one of my favorites...even though she's not considered a traditional deity for this day I absolutely associate her with Tuesday, as she is considered a patroness of witches and a goddess of sexuality, equality, wisdom, willpower, independence and power). Herbal Tea: Ginseng with ginger root added: Ginseng is an excellent tonic. It encourages vitality ans stimulates your psyche and physical body to feel capable and strong. Ginger is strengthening and in a magical sense, protective. Lemon, ginger, cayenne pepper and maple syrup is strengthening as well and it boosts the immune system. Anointing Oil: Three drops of Bergamot, Patchouli, Sandalwood, Orange or Pine oil in carrier base. Herbs & Plants: Snapdragon, Thistle, Patchouli, Rue, Holly, Allspice, Peppers, Garlic, Ginger, Cinnamon Incense: Dragon's Blood, Frankincense, Cinnamon, Patchouli and Sandalwood Colors: Red, black, scarlet & orange Crystals: Blood-stone, Garnet, Ruby, Red Jasper, and Tiger's Eye Metal: Iron Yule Traditions and Symbols Wassail derives from the Old English words waes hael, which means “be well”, “be hale” or “good health”. It is a strong drink, usually a mixture of ale, honey and spices or mulled apple cider. When pagans went into the forest to fell the great oak for the Yule log, they would anoint the tree with wassail and bedeck them with wassail-soaked cakes, thus the ritual of wassailing was born. At home, the wassail would be poured into a large bowl during feast time and the host, when greeting his or her guests, would lift a drink and wish them “waes hael”, to which they would reply “drinc hael”, which meant “drink and be well”. Carolling was also a popular Yule tradition when young children honoured the Winter Solstice with song. They would go through the villages, singing door to door. The villagers, in return, would reward them with tokens and sweets and small gifts which symbolized the food and prosperity given by the Mother Goddess to all her Earthly children. Food and Drink of Yule: Yule Log Cake, Gingerbread, Fruits, Berries, Nuts, Pork dishes, Turkey, Eggnog, Ginger Tea, Spiced Support this podcast

MP3 Link Tracklisting: Andrew at the helm for this week's show, with a fabulous mix of disco, boogie, house, jazz, soul, funk, edits, reworks and more. Featuring tracks by Jessie Ware, 4Hero, Sault, Debra Laws, Allspice, Eighties Ladies, Inner Life, Chaz Jankel, Ron Basejam, Fantastic Four, Tee Mango, Masters At Work, George Benson, Fela Kuti, Alicia Myers, Crackazat, Dee Dee Bridgewater and many more. Listen and enjoy. RSS Feed: 6MS Sessions

Jochen fühlt sich wie 70 und Chris soll nur mal warten, bis er in Jochens Alter kommt! Aber zum Glück ist Jochens Mid-Life-Crisis nicht mehr weit, auf die freut er sich schon! Naja, jedenfalls... zu unserer Zeit... damals gab es noch Rockmusik! Wir haben wieder einen Beleg, warum sie zurückkommen könnte. Vielleicht wird sie aber dann von künstlicher Intelligenz geschrieben? Wie das? Weiß keiner. Aber hier schrieb eine künstliche Intelligenz Green Days Song "Basket Case" weiter und das Ergebnis ist phänomenal-ish: Link: https://bit.ly/2IDQ7Ig (Untertitel aktivieren!) Braucht man da noch Songwriter? Wir diskutieren! Außerdem berichtet Chris euch von "Allspice" und was es in seinem Kaffee verloren haben könnte. Ganz trivial. Ansonsten: Werbejingles, Shittymorph, wie Humor funktioniert und wie RTL 2 arme Menschen darstellt... Instagram: @zweimeterzweimark @chryz_tretto - Chris @joe100984 - Jochen Mail: 2Meter2Mark@mail.de

For better or worse, in this episode Ellen and C.L. are delving into Pumpkin Spice. We start talking about allspice, and then do a deep dive into the plants that produce the flavors in the most popular seasonal latte offered at local coffee shops.   :30   True or False:    Allspice is a mix of several spices. 3:44  Eat/Drink/Grow: Where do real pumpkin spices come from? 22:32   Love Letters and Questions    Megan writes to ask if dried herbs and spices can go bad. Painted pumpkin faces in our illustration were done by our friend, artist and illustrator John Sullivan.

First off, we’re sorry for the audio issues during the second half of the episode! This week we chat about a tasty spice (not a spice blend!) that hails from the Carribean, and talk about the powerful and fire haired Goddess Macha! Mixed in with the actual substance of this episode, we have kitchen talk, Ocarina of Time music discussions, as well as some exciting news!If you feel so inclined, you can cast your vote our way for the Witchies! Voting closes on October 15th! To access the ballot, check out this link: https://docs.google.com/forms/d/1lXfXSWa9uOsdwn1RBORrfP2DIEYHidy8mCqvSlPi1DI/viewform?edit_requested=true&fbclid=IwAR1EAmARITVVcdCYBWAL2pTUsFxkLWksc9ADtflBhXVRQNNRhxTCC2Tu77ILinks:https://witchipedia.com/book-of-shadows/herblore/allspice/https://sortedfood.com/recipe/12206Betterhelphttps://betterhelp.com/witchUse the code witch for 10% off your first month of Betterhelp!_-_-_-_-_-_-_-_-_-_-_-_-_-Advertise With Us :www.advertisecast.com/TheWitchBitchAmateurHourSnag yourself some WBAH Merch!teespring.com/stores/wbah-podcast-storeContact Us (Come Eat With Us)Instagram @WitchBitchAmateurHourTwitter @BitchHourFacebook @WitchAmateurHourwbahpodcast@gmail.comWant to help support the Podcast? Consider becoming a Patron!www.patreon.com/wbahpodcastHandwritten letters are actual magic!PO Box 865Canton, Tx75103Theme music by:www.fiverr.com/master_serviceWe are not doctors, lawyers, or professionals. We are amateurs, and nothing we say should be taken as advice, instruction, or seriously. Any action taken based on what we say or imply can and will lead to illness, existential crisis, injury, your pets no longer loving you, and death. We make no promise or guarantee, expressed or implied, and assume no legal liability or responsibility for any injuries resulting from the use of information contained within our media.

I've never been a pumpkin fanatic. The most excited I get about pumpkins is picking them and carving little faces into them. Eating them? Not my thing. In this episode, I talk about the Pumpkin Spice craze that I see all around me in the autumn time (even living abroad), how it is said to have started, and what actually IS Pumpkin Spice?---Useful Links/Resources:Pumpkin Spice - History.comPumpkin Spice - Treehugger.comEncyclopedia Britannica: Fruit"The rise and rise of pumpkin spice everything" - BBC"Why do we like pumpkin spice so much?" - NBC---Remember, message us at @WTCBrewsPodcast on Instagram to share what you want to hear on the podcast. Share this podcast with your friends, family, co-workers, neighbors, and anyone else you think would enjoy it. If you have a moment, give us a quick rating on whatever platform you're listening with.--- Music by Ben Valle - check his other work out on Soundcloud, as well as his band Weekend Picnic on Spotify.

Don's Virgin Sacrifice https://thelosttikilounge.com/cocktails/allspice-grapefruit-mocktail/

Do you know how a particular food, item, song, or movie can remind you of something? Well, pears remind me of sweet, delicious, fall, sweaters, and comfort. It doesn't matter if you're picking them from the tree, eating them fresh, having them as a sauce, or drinking them in cider form. They are a spectacular symbol of nature. For this reason, I'm going to teach you how you can enjoy them this season. Although we will be making a sauce or cider, you can take a bite while filling your baskets and enjoy the rawness of several juicy pears. The canning instructions are simple and, in general, can be used to can multiple fruits like grapes or tomatoes. Canning Pear Sauce or Cider Items Needed: one large potfunnelladleclean pint-sized or quart jarsa small pot of water to heat your lids inlids and ringsmagnet (optional)canning tongsdampened washclothovenlarge bowl to hold your sauce after straining Ingredients: Pears- 3 gallons Allspice- 1 TablespoonGinger- 1 teaspoonGround nutmeg- 1 TablespoonCinnamon- 1 TablespoonGround cloves- 1 TablespoonWater Directions: Pick and wash your pears. Cut them in half and destem them. Place them in your large pot on the stove and add just enough water so they won't burn. With the burner turned to medium heat, you are starting the process of cooking them down. Place a lid on the pot or leave off. Stir often. You can also use a crockpot to cook the pears down. Once the pears fall apart easily, you will strain them. This can be done using a cone strainer (the method I use) or a mill type method. Your end goal is to separate the seed and skin from the pulp and juice of the pear. When that is achieved, you discard your skin and seeds, pour the remaining pulp and juice back into the large pot, add your ingredients, and bring it to a boil. Stir often so you Do Not Burn the bottom. Special note: if you wish to make cider, add enough water to thin out your sauce. If you want pear sauce, leave as is.At this point, prep your canning area. Have your jars heating in the water and turn your stove to the lowest setting possible. Boil water in your small pot, turn it off, and then place your lids in the water. Once your pear cider or sauce has come to a boil, simmer for 10 minutes.You are now ready to can.Ladle hot pear cider or sauce into hot jars until a 1/4-inch headspace remains. (Be sure to replace the hot jar with a cool one in the heated water.) Once a jar is filled, use your canning tongs and place it on your prepared area. Now, wipe the rim off with your clean damp washcloth, grab a lid with your magnet, and seal it by placing and screwing on your ring until snug. Place your now filled jars into your warm oven. It’s imperative to keep your jars warm until all of them are filled. Once all of your jars have delicious pear sauce or cider in them, remove the jars from the oven and place them in your dishwasher. Turn your cycle to regular wash heated dry. You can also use the added heat option if your dishwasher has it. Although I have never had a jar not seal, you can also use a hot water canner if you feel more comfortable. When your dishwasher beeps, remove your jars, place them on the countertop, and cover with a towel for 24-48 hours. You will hear the lids pop when they have sealed. Another way to check is by pushing slightly down. If the lid moves at all, they have not sealed. Each jar is different in the time it will take. After 24-48 hours, are up, check your lids. When you push down, and there is no movement, you have a successful seal.Store in your pantry if sealed. If not, refrigerate, or use right away. I love this part as we have come to the end of another excellent canning session. I ALWAYS leave enough cider for a fresh cup and sit down with a good book or magazine. My philosophy is, life is to be enjoyed, even while working. Until next time, friends, stay healthy and free.

Bull & Barrel Brewery Putnam county's only brewery/restaurant/banquet facility. Our focus is on handcrafting American flavor! www.bullandbarrelbrewpub.com   Donate: United for the Troops  Twitter: @United4Troop Facebook: facebook.com/unitedforthetroops/posts unitedforthetroops.org Our sole purpose is to make life while at war a little better for our brave men and women serving in the U.S. Military by collecting food, money, and goods.   This week we are on location at The Bull And Barrel Brew Pub (@bullbarrelbrewpub) on Rt. 22, Brewster, New York. A brewery with delicious barbecue and a mechanical bull!!! We talk with owners Wendy And Rick about some of their signature beers including, Honey Blueberry Ale and Coconut Cream Ale. Wendy tells us about owning her first restaurant  when she was 27 years old and owning 9 businesses since. We talk guns, smoking flavored nicotine and taste a beer brewed with barbecue ribs called “Figgy Piggy”.  We devoured their AMAZING, FINGER LICKING fall off the bone Ribs, Maple Butter Corn Bread, Mac and Cheese balls and so much more....... Wendy talks the struggle of being a woman in a male dominated profession and the importance of supporting the military and Their involvement with United For The Troops. We talk Music from Fleetwood Mac, Kane Brown, Salt N’ Pepa and Rick (who prefers talk radio over music) surprises us with his favorite musician. Jonny challenges Wendy to a Mechanical Bull Ride Challenge!!!! Fun Episode This week! Cannonball!!! ENJOY!!   #brewpub#podcast#followus#craftbeer#podcastersoninstagram#honeyblueberryale #countrybumpkin#westchestercountyny #putnam #putnamcounty #putnamcountyny #dutchess #dutchesscounty #dutchesscountyny #hudson #hudsonvalley#ales #hudsonvalleyny#ipa#listen##pumkinseason#pumkinbeer#pumpkinbeerfest#beer #beerlovers#ctbeerlovers#connecticutbeerlovers#fairfieldcountyct#connecticut#foodies#bbqribs#litchfieldcountyct#nybeerdrinkers#newyorkcraftbeer#podcasts   SOLID | NOT SOLID: Bull & Barrel Honey Blueberry Ale | Fruit Beer | 4.5% ABV | 15 IBU | We use wildflower honey and blueberry’s to infuse in this American Wheat brew. The blueberry aroma and depth from the honey make this a brewery favorite. Devil's Blood IPA | American IPA | 7% ABV | 70 IBUs | A triple hopped unfiltered IPA that boosts an overwhelming hop sensation and malty base that only the devil himself can deliver. We use an ungodly amount of hops in the kettle, fermenter, secondary fermenter. This brew is devilishly good! Silver Medal Winner - TAP NY 2018 Coconut Cream Summer Ale - Summer Seasonal | Cream Ale | 5.2% ABV | Brewed with a corn flakes and coconut cream this beer is light and hazy in color. After one sip you’ll think you’re in the Bahamas. Country Bumpkin Pumpkin - Fall Seasonal | Spiced Amber Ale | 5.6% ABV | A hint of Pumpkin with a ton of spice notes including Nutmeg, Cinnamon, Allspice, Ginger and Clove making this a Fall time favorite. Try it with our house made rimmer, optional.  Definitely Worth the Drive!!

Download the FREE 8 Phases of a Numinous Launch guide: https://www.thedirtyalchemy.com/phasesGet 2 Hours to Launch: the project plan template for a magical launch without the burnout: https://thedirtyalchemy.com/2-hours-to-launch Keep the conversation going!Instagram: @thedirtyalchemywww.thedirtyalchemy.comwww.facebook.com/thedirtyalchemy TRANSCRIPTHello again!Are you having a wonderful August so far? Other than starting a podcast, we’re keeping it easy over here in preparation for a pretty jam-packed fall with preparing for some big online launches for three of our clients.It also just feels quiet on Maui with all of the travel restrictions. Maui’s main industry is tourism with only around 150,000 year-round residents versus over 3 MILLION tourists visiting each year.I kind of feel spoiled right now with how quiet the island is. Where beaches are usually packed all day every day, it’s been so much more mellow. And bumper to bumper traffic at certain times of day have transformed into sleepy beach town vibes.But… that’s not what we’re talking about today.We’re talking about Enchantment! and how to use it in your magical business. How you can actually enchant your audience into falling hard for you.So let’s take a step back for a second… because we hear this word a lot but often don’t stop to think about what it means. To enchant someone is to give them a feeling of delight, happiness or excitement… so powerful it feels like it’s caused by magic. You may think of being enchanted as being captivated or charmed... but it can also be used to describe something bewitched, spellbound, or hypnotized.The word “enchant” comes from the Latin root word "cantare," meaning to sing. To sing, to repeat, to chant… like a mantra. Or a spell. In Middle English, it was used literally to mean that someone had been put under a spell. In episode 3 of the podcast, I talked about the power the word holds in esoteric traditions (make sure to listen to that if you haven’t, I’ll link it in the show notes) and that’s the same thing we’re seeing here. The power your word has to manifest your heart. When you enchant someone, you are charming them with the strength and potency of a magical spell. It’s moving past more ordinary sensations of wanting something, like we experience on a daily basis, into a state of being totally captivated and entranced by something. For example… I regularly feel enchanted by my cat. She’s so annoying and meows nonstop when her food bowl is empty or she wants to go outside. But she does whatever strange movement & energetic shift that enchants me and I feel like I’m put under her spell. If you’re a cat person and own a cat you know what I’m talking about. When they want love or attention or pets, you have no choice but to give them what they want. It’s like a magnetic force drawing you in.So when you enchant someone, you’re moving past the idea that they like, or even love, who you are and what you’re doing, and into the idea that they desperately want and need who you are and what you’re doing.It makes you irresistible. And this is what you want from your audience, right? Especially when your program or product is so out-of-this-world and you know it will change the world. You want customers who are going to be so totally captivated by what you’re selling that they have no choice but to say “hell yeah!” and jump on board.Having an enchanting business means your business can not only capture your ideal audience’s attention and hold it…. But it actually draws those customers in like a magnet.And your product or service is so dazzling that your customers can’t help but fall for you.So today, we’re talking about how you can be enchanting as a business owner and how you can enchant your customers.Every aspect of your business is part of your enchantment. The spell you’re using to bewitch your audience into becoming your customers and falling in love with your. From the life-changing product or service you’re providing. To your copywriting, social media posts, even the colors you use and images you use on social media. These are the chants, the spells you captivate your audience with.So treat your business like a powerful magical force. Because it is one! Your business has its own powerful energy, and as the business owner you can change that energy to be more high-vibe and pull money and clients in. So meditate on how to make your product the most perfect thing your audience needs right now. Give offerings to your business. Surround yourself with magical items that make you feel in touch with your business goals.Citrine is an excellent crystal for business and power. If you’re focused on pulling in money right now, keep green aventurine crystals by your workspace and drink ginger tea. If you want to communicate with your audience better, try lapis lazuli crystals. Allspice is great for communication, compassion, and wisdom, all qualities that will make your audience love you.  If you give tribute to gods or goddesses as part of your spiritual practice, now is a great time to spend time getting to know which of them can help you raise your vibration to hit your business goals, and give offerings of gratitude and appreciation for your business success.Another good trick for bringing enchanting energy to your business is to figure out what colors make you feel powerful. For a lot of people red is a power color, and you might find that especially if you work with attraction, seduction, or Venus in your business. Or if your business is about self-care and mental health, you might resonate with the bright and cheeriness of yellow, like the sun & the solar plexus chakra. If you want to calm your audience, blue might be your color. Figure out which color makes you feel aligned with your business goals this month. And then wear it!! This is you rhyming with the universe. You’re communicating archetypally & subconsciously & amplifying your intentions through the actions you take in the real world. You’re rhyming your words, actions, energy AND using powerful magical items to amplify your energy and fully align you with your goals.When I sit with the word enchanting and feel it in my body… Snow White falls into my head. You can't deny that Disney princesses are enchanting, whether or not you think that they're horrible patriarchal constructs. Snow White brings her magic to everything. Everything she does is casting a spell - note the small woodland animals that follow her around, completely enchanted by her, willing to do whatever she wants. Her presence is bewitching.To be enchanting involves believing in your bones your power as a business owner, the efficacy of your program, the essence of your future self. It's not just about doing enchantments, it's about embodying enchanting with every part of you. It’s about meditating on your biz every morning AND putting that insight into practice. Feeling that power and moving into that space.So let’s talk about what else you should be doing to make your business enchant and resonate with your audience.Don’t be afraid to get SUPER specific with what your business and products are about and who they’re for. A lot of business owners try to keep their language and offerings vague because they think it will appeal to more people and they’re worried about being too “niche”. But all that does is make the people who would otherwise really resonate with your business feel like it doesn’t apply to them. Allow yourself to let go of anyone who isn’t your ideal customer (trust me, there are still going to be tons of people interested in your business and products!). By letting your ideal customers know that you “get it” and you have exactly what they need, they’ll start falling in love with you.We’re honestly looking for our 1 in a million clients and customers. I like to call them my unicorns. Because math doesn’t fucking lie. Think about 1 in a million. When I tell you that you’re trying to enchant your 1-in-a-million person. You’re most likely going to think that you’re going to go broke. Have to shut down your business. And go back to the 9 to 5.But… as I’m recording this there are 7.8 Billion on our planet. And guess how many 1 in a millions are in 7.8 Billion. 7800 people. Not too shabby of a customer base, right?And even if you’re working to enchant your 1 in a million magic unicorn client, there are other people that will also be captivated by your work that don’t fit the bill, so it’s actually more than 7800 people. But anyways… that’s just a fun little math aside.Communicating with the world is part of the enchanting. You’re capturing their attention by being charming and giving them something of high value, something they really want. Your words, your branding, your whatever, is infused by your intentional energy & is selected carefully to pull together a spell.But there’s another key to enchanting your audience. A more subtle one. But it’s key.To make your spell as powerful as possible — to really make your audience fall in love with you and grow your business — you have to be enchanted by them as much as they are by you.I think of Mists of Avalon where the priestess Nimue is put on the task of seducing Merlin and getting him to fall in love with her. And for the most potent spell that means that SHE also has to fall in love with him. I won’t give away the ending because it’s an epic book if you haven’t read it. To have the most deeply enchanting spell... you have to be both enchanted and enchanting. The energy we put into us is reflected back. This is definitely something I’ve seen in my time working with magical online businesses. The more you love up on your audience the more they love you. In the process of trying to enchant them, YOU need to be totally enchanted by them too! You have to love every bit of what they bring to the table.This can look like… thinking about your 1 in a million unicorn customer all the time. THinking about what they want and need and desire & give it to them. Think about what problems and pains they have & figure out ways to solve them or ways to communicate with them that would give them a massive transformation whether or not they work with you.It can look like asking for testimonials to see what you’re doing great and what you can improve on. And then actually improving on those things. Using constructive feedback as a way to strengthen your online programs.It can also look like social listening, which means actively listening to what’s going on with your audience not just in relation to your business but in relation to everything going on in their lives. Whether you have a monthly program or a free Facebook group, or even just your following on Instagram or Twitter, what is your audience talking about? Listening to the key words and topics they’re discussing is great information to have. Because that’s all going to help you enchant them through your future communication and copywriting. Are you seeing a specific word pop up again and again from your audience? Maybe everyone is talking about money or relationships right now. Now you know what to address when you write ad copy for your next launch. You know what topics people are going to engage with the most when you post about it on Instagram.So someone who once looked at your online program and said, “oh, this looks cool”... Is now seeing you use the exact words they need to hear and addressing the most pressing situation in their own lives. That “oh cool,” becomes “OMG I am ALL IN!!” or “OMG you’re reading my mind.”But you can see how in this process, you end up falling just as hard for your audience and customers as they do for you. Because now you’re not just talking to them about your business and services. Now you’re having an active conversation with them — and it’s a conversation they care about just as much as you do!In marketing, we often talk about the need to transform your customer. They’re not just buying a thing when they buy your product or service, they’re buying a change in their lives. They’re moving from a “before” state they don’t want to an “after” state they do want.And when we look at marketing for magical businesses, the transforming into “after” states is a really powerful thing. It means helping someone become more in touch with themselves and making the world a better place.You’re not just selling your product… you’re enchanting people to do the work. To believe in themselves. To believe in the process. You’re enchanting people to transform their lives, their businesses, their relationships, and themselves for the better. And remember… enchantment doesn’t stop with the sale. This is a ritual you don’t want to end, because the longer the spell lasts, the stronger it is. Enchantment continues and deepens the longer people work with you. The more time your customers spend loving your product, the more totally obsessed they’ll be with your business and the more likely they’ll keep coming back for more. The more enchanting you are, the more success you’ll create for yourself and your clients.You’re transforming your customers into someone they want to be. And at the same time, YOU are transforming with your business. Because the more time you spend trying to focus and center the energy of your business through taking action and interacting with magical items... the more you will transform into the powerful entrepreneur you want to be! You’re falling under your own spell. And your business is stronger because of it.So I have an invitation for you. The next time you find yourself thinking about selling your product or service to your audience... think of it as you enchanting them into a magically-charged transformation.What if this was your responsibility as a magical business owner: to enchant your customers into deep transformation? Everything in your business, from the products and services themselves to the way you communicate about them, should be in response to the question of how can you spellbind your audience by giving them exactly what they want?We’ve given you some tools and tips in this podcast about how to do that. And I can’t wait to see the magic you create.Don’t forget to follow me on instagram @thedirtyalchemy and comment letting me know what you think of the podcast!And don’t forget to subscribe so you don’t miss out when a new episode comes out, and please rate & review if you’re loving this conversation - it really helps.Until next time, happy magical marketing & have a very enchanting day. Music: Gaena by Blue Dot Sessions is licensed under a Attribution-NonCommercial License.

Kyle Dumont of Allspice.io joins Chris to talk about revision control for hardware projects. Allspice takes Altium projects and makes it easier to see changes and do design reviews for new designs. They also discuss the nature of revision control and what makes it difficult in hardware situations.

Planting A Seed. While the world lives through a dry run of the apocalypse, Ethan and Tony talk to local farmer and avid CrossFitter Emma Golonka of Golonka Farm. Before things get silly, the boys announce their plan to run a community garden in conjunction with the Fit Community Project and Pioneer Valley CrossFit. Ethan alienates NoRep’s avid Canadian listeners. The boys and Emma choose their Spice Girl names. Pass the Allspice now, on NoRep.

MEP EP#210: Valentina Toll Villagra and Kyle Dumont with Allspice.ioKyle Dumont Experienced electronics designer having launched consumer products at large companies and startups for over 7 years Has developed low volume products for government and military applications and high volume commercial products Valentina Toll Villagra Project Manager exploring the intersection of physical and digital systems at Allspice Worked at Amazon expanding its national customer fulfillment network and rolling out internal productivity, collaboration and project management software applications to support the company's growth Allspice.io Rundown of the platform Where did the name come from How did it begin? The word “Agile” gets thrown around a lot. Mechanical engineers have 3D printing and Software developers have great design and test tools. What are your roles? Kyle – Development, strategy Valentina – Operations, customer success, marketing, product How big is the team? How does Allspice affect the engineer? The manager? Diff control? How is this implemented? Launch and the future? When does it launch? Are there plans to expand the offerings to other EDA tools? What is next?

SPICE IT UP Allspice vs Cloves How well do you know your spices? Would you think for instance, that allspice and mixed spice are the same? Pimenta doica_allspice tree with berries. Would cloves be a good substitute to save you running to the store, if you ran out? Let's find out.  I'm talking with Ian Hemphill from www.herbies.com.au  Even the Spaniards were confused with the allspice berry when they invaded Jamaica, thinking it was a type of pepper.  Probably why the allspice tree is Pimento doica.   The allspice berries  are picked when they're green and put out to dry in the sun.     Allspice and cloves The heat of the sun activates the enzyme which turns the berries dark brown. At night, the berries are heaped into a pile and covered with a tarpaulin. The next day they are spread out in the sun again.  This process is repeated over three to four days, by the end of which time, a volatile oil develops called eugenol. It turns out that allspice and basil, also have a lot in common, because both contain the essential oil eugenol.  That means both are perfect partners in tomato dishes. But it also turns out you can use allspice instead of mixedspice but at 1/3 of the quantity because it's much stronger.  The clove tree is Syzygium aromaticum. The unopened flower bud is the clove. If you have any questions, please write in to Realworldgardener@gmail.com or write in to 2rrr, PO Box 644 Gladesville NSW 1675.

Colette shares tips for staying balanced during the holiday season. She goes into detail on three spices that can help keep you in balance during the holiday and they are: Allspice Saffron Nutmeg Colette also shares her Ayurvedic tips to help keep your body and mind in balance so that you can prevent dis-ease and enjoy the holiday season. Download the Tips for the Holiday Season and the recipe for Golden Milk here. Check out Colette's online services and programs. Schedule a free 20 minute Service Enquiry Call with Colette. Join the Elements of Ayurveda Podcast Facebook Group. Thanks for listening!  

During this podcast Jenn talks about how to recognize and heal the Solar Plexus The Solar Plexus The third chakra of the body situated at the base of the rib cage. It is the foundation of the metal body. Enabling us to pick up energetic vibrations from people, places and things. The Solar Plexus also carries our personal power, which includes our stamina, self-control, and matters of self-acceptance. The Zodiac signs more closely related to the Solar Plexus are: Aries 3-21/4-20, Leo 7-24/8-23 and Sagittarius 11-23/12-21 An imbalanced Solar Plexus will show behavior such as; a lack of confidence, difficulty manifesting wants/needs, a lack of self-esteem, misuse of power -becoming domineering, and/or becoming over-reliant on will power. Alternatively, if these thoughts and emotions continue for too long untreated, the Solar Plexus can and will physically influence our muscles, stomach/digestion, pancreas, liver, gallbladder, metabolism and the nervous system. There are several different ways to Clear, Open, and Balance Your Solar Plexus. Spending time in the sun, staying physically active, setting tasks/goals with a realistic timeframes and outcomes. Alternatively you can use affirmations such as; "I trust my instincts as they are in alignment with my Higher Power" "I am in control of my environment and unaffected by negative energy" You could also incorporate the color Yellow in several different ways such as; prayer candles, clothing or decor. If you are more drawn to work with essential oils, aromas and/or herbs or food you can associate Scents, oils and culinary products such as: Allspice, Basil, Bay, Cinnamon, Clove, Cumin, Fennel, Frankincense, Garlic, Curry, Tangerines, Cashews, Chili Pepper, Pineapple, Pomegranate, Flax seeds or Onions. If prayer is the way for you try working with Archangel Michael or any other Deity, you feel closely connected to that represents Protection. Crystal Energy can be helpful when worn or carried as well. The Tigers Eye Stone is a powerful crystal that aids harmony and balance, and helps you to release fear, uncertainty and anxiety. It helps you to make decisions with discernment and understanding. Traditionally it’s carried to give you courage, self-confidence all of which are closely related to the Solar Plexus. To evaluate your Solar Plexus, you may wat to ask yourself the following questions. 1. Is there control issues present? 2. Condescending and sarcastic behavior? 3. Does aggression over power logic? Acting with emotion. 4. Is your passion directed in a positive way or a negative way? --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Happy Oktoberfest! Blotto talks about his time drinking from a boot. Fred wants to impeach everyone. Hopefully that does not include Knobs. We also learn what is actually in Allspice and discuss our favorite foods spiced with pumpkin. Beer menu features Bells Brewing and Arcadia Brewing.

"We believe God exists in many dimensions: the physical, the spiritual, the digital, and we’ve experienced Him in the virtual." DJ Soto *This episode is also available via video on YouTube. Become a monthly donor and receive exclusive access to bonus content from this episode and others at http://praisehands.com/donate.* Across the world, Virtual Reality (VR) enhances the way we work, learn, and play. And according to DJ Soto of VR Church, it may also be changing the way we encounter God. Hear DJ address the following heavy-hitting topics: How VR helps eliminate physical and financial constraints to human connection The theology of digital church, including virtual water baptisms How VR's radically inclusive, decentralized platform is enabling marginalized groups to experience Christ Learn more about DJ Soto and VR Church at http://vrchurch.org. ABOUT PRAISE HANDS PODCAST // Each week on the Praise Hands Podcast, join Robby Valderrama and learn from creative, cross-cultural solutionists who are shaping the future of church, race, music, economics, and technology. ACKNOWLEDGEMENTS // Special thanks to this episode’s sponsor The Church Ahead: offering resources and advice for forward-thinking Christian leaders, including coaching, contracting, and courses. Learn more at TheChurchAhead.com. Big thanks also to Digital Worlds VR Arcade in Franklin, Tennessee for hosting our filming.

Zombies on Zombies people, we are drinking a Zombies and talking Zombie movies! What is your favorite? Let us know over on twitter!Zombie Cocktail Recipe:¾ oz fresh lime juice, ½ ounce Don's Mix (2 parts white grapefruit, 1 part cinnamon syrup), ½ oz falernum (Allspice, clove, ginger and almond liqueur), 1.5 oz Gold PR rum - Bacardi 8, 1.5 oz aged Jamaican rum - Appleton Estate 12 year, 1 oz 151 Lemon Hart Demerara Rum, Dash of Bitters, 6 drops Pernod or Absinthe, Tsp Grenadine, 6 ounces of crushed ice (can be blended or put in the glass before pouring, Garnish with mint! And here is the Zombie Reboot RecipeZombie Reboot: 2oz Plantation rum, 1oz lemon hart / Hamilton 151, 1 oz passion fruit juice, 1 oz pineapple juice, 1/2 oz falernum, 1/2 oz fresh lemon juice, 1 teaspoon grenadine, Dash of absinthe, & Dash of bitters. Enjoy!!Find us here: https://linktr.ee/therecipeboyz or The Recipe Podcast on twitter and Instagram @TheRecipeBoyz or this link https://twitter.com/TheRecipeBoyzjoin our discord to chat directly with us https://discord.gg/JGbN4NT and don't forget to check out our website http://www.therecipepodcast.com Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Allspice: Pimento doica Have you ever put the wrong ingredient into something you've cooked?  Perhaps it was just the wrong spice and the flavour wasn't so good which left you wondering “what went wrong?” Allspice can cause confusion, so let's clear it up now.  I'm talking with Ian Hemphill from www.herbies.com.au  Now you know not to mix up Allspice with Mixed Spice or even pimento.  Allspice is an individual spice whereas mixed spice is a combination of spices mainly for sweet dishes. Pimento doica The actual spice is a berry from the allspice tree. Ian tried to grow it on the north coast of NSW but was unsuccessful. Winters were too cold. You can try to grow it but I would recommend erecting a 3-sided shelter out of heavy-duty shade cloth, to surround the young tree. Allspice has a fruity background note, but it has an aroma that is similar to Basil because both have the volatile oil eugenol present in them. Basil is the tomato herb, and allspice is the tomato spice. The leaf has an extract taken from it and used in an astringent called 'bay rum." It has nothing to do with the drink called rum, but is used after shaving in a barber shop. If you have any questions either for me or for Ian, drop us a line to realworldgardener@gmail.com or write in to 2RRR PO Box 644 Gladesville NSW 1675

This week we are talking about Monterey County wine region. This area is part of the larger Central Coast AVA that stretches from San Francisco to Santa Barbara County. There are approximately 46,000 acres of wine grapes making it one of the larger growing area in California.   Wine Recommendations Wente Riva Ranch Chardonnay 2016 - priced around $22. Aromas of golden apples, vanilla, melon and toasted marshmallow It’s dry, fuller bodied, with medium acidity with flavor similar to aromas Like the balance of acid, fruit and those oak aging flavors although it is fuller bodied the wine, it doesn’t feel like a heavy wine This is California Chardonnay done right   Birichino Malvasia Bianca 2016 - priced around $17. This wine has intense aromas of stone fruit, white flowers and orange It’s dry with medium acidity, medium body with flavors like the aromas- stonefruits, white flowers and orange oil Very unique and interesting wine, very fruity and intense wine   Hahn Pinot Noir 2016 - priced around $15. This wine has a light nose of red berries - cherries, strawberries and raspberries as well as sweet baking spices like Allspice as well as some savory, mushroom aromas It’s dry with medium plus acidity, light tannins, light body and flavors very similar to aromas just more intense fruit and mushrooms notes We did really enjoy this wine but we think it’s best with food. This Pinot has quite a bit of acidity and needs some fat to cut through it and really elevate the wine - maybe something earthy with mushrooms or lentils It's a great Pinot for under $20 Sources: Wikipedia  Wine-Searcher  Monterey Wine Country  Book: American Wine

How a Jamaican berry spread its way around the world.

Let's get spicy as we start off the new year with a comparison of two popular spices that hail from opposite ends of the earth.  Top 100 Exotic Food Plants Bidis and Kreteks - CDC  

With the Holidays upon us this podcast takes on the unique properties of Allspice. Allspice is a berry that smells like a combination of spices, especially cinnamon, cloves, ginger and nutmeg; this podcast is a combo of Neo Soul, Hip Hop, and R&B. So forget Pumpkin spice & Apple Spice time to remember & honor the Mighty Allspice. This spice can be used in sweet or savory dishes and is commonly found in desserts, chilis, soups, meat dishes, sauces, curries, and even certain types of liqueurs. The flavor is certainly unique, but what makes this spice even more intriguing is the high concentration of beneficial nutrients and organic compounds. Some of Allspice's benefits includes boost immune system, aids in maintaining a healthy heart, rich in antioxidant & a pain reliever just like listening to this podcast. Autumn Allspice is nice warming collection of songs & clips to aide in the Holiday hustle & bustle. Have a Happy Holidays & hope you enjoy.

In the age of Me Too and Time's Up, it is rewarding to discover a movie that has been seen as a feminist classic especially when it's one that is so rewardingly angry. The Immortals watch for the first time A Question of Silence, a Dutch film about three women arrested for beating a man to death but nobody knows why. In addition, Leigh catches us up with her thoughts on Ben-Hur and Tom Waits, they also dive into the mixed reaction to Peggy Suicide, Dinosaur Jr. and one of the most popular shows of the UK: Strictly Come Dancing. Get excited! Intro: 0:00- 2:31 Old Business, New Henges: 2:31 - 11:49 A Question of Silence: 11:49- 26:54 Peggy Suicide: 26:54- 31:54 Allspice: 31:54- 32:02 Freak Scene: 32:02- 39:37 Strictly Come Dancing: 39:37- 48:08 Outro: 48:08- 51:41     --Leave your own henge ratings at TheArtImmortal.com --Be sure you leave an iTunes review so Pedro can give you a compliment on air.    Email Twitter iTunes YouTube   Join us next time as we discuss more random things. Until then, email or tweet us your thoughts, leave a review on iTunes and other crap every podcast asks you to do. (But we love that you do it!)    Artwork by Ray Martindale Opening tune by Adam Lord Edited by Sara Rust    

We chat with Bartender Craig Schidelo about Bartending, Competitions and how to advance your career. We’ll also talk to Sorab Silawri from Filibuster Distillery. Filibuster put on a nice Holiday gathering at Club Macanudo, with some nice cigars and great Filibuster whiskey. Book of the Week: Bourbon Curious by Fred Minnick This book gets into serious detail about Bourbon, with an exploration of many brands broken down into categories: Grain-Forward, Nutmeg-Forward, Carmel-Forward, Cinnamon-Forward, and Select Limited Edition and Special Releases. Very helpful is the chapter “How to Taste Bourbon”. This chapter gives great practical information about improving your tasting skills and even gives some homework! There are worksheets, for example, what are your top ten memories and what are the aromas associated with them? There is also a long list of flavors that you can expect to smell and taste in Bourbon – everything from Allspice to White Pepper.   Cocktail of the Week: New Yorker This is from the Speakeasy book from the Employees Only Bar, but Bar Manager Robert Krueger found it in an book from the 1930’s called Booth’s Cocktail Book. 1 ¾ oz high proof Rye, such as Wild Turkey 101 1 oz Freshly Squeezed Lemon Juice ¾ oz Simple Syrup Place above ingredients in a Collins glass with ice and give a brief shake, (“short shake”). Top with 3 oz Club Soda and then float ¾ oz of dry Red Wine on top.  (Try using an iSi Soda Siphon for the Club Soda) This is a variation on the New York Sour with the addition of Club Soda. A nice drink and very festive looking. Toast of the Week: From the book Toasts Here’s to the present – and to hell with the past. A health to the future and joy to the last!

On this week’s episode, we have an insightful and lively discussion with Eli Cadesky, co-founder with his brother Lee of C-fu FOODS and One Hop Kitchen. These guys operate on the cutting edge of insect protein technology, pushing the envelope in finding new ways to turn insects like crickets and mealworms into a delicious and nutritious dining experience. After our chat, we turn brother Lee Cadesky loose in the Cricketlicious Café, and he shows us how to make Chili Con Cricket! We are also holding a drawing to win a big bag of Bugeater Foods’ Jump valued at $40. Jump is a cricket based, high protein chocolate shake mix that contains 26 grams of protein, 8 grams of fiber, 25% of the RDA of Iron, and all kinds of other vitamins and minerals. Listen and learn how you can win! And we also start a new web series: “The Night Talker”…the voice of one crying in the dark. Listen, enjoy, and share with your friends. … Chili Con Cricket 1 Jar One Hop Kitchen’s Cricket Bolognese 15 oz. Can Mixed Beans (Red Kidney, Black, Mixed, Lentils etc) 1 Small Onion 1 tsp Chipotle or Chili Powder ½ tsp Paprika ½ tsp Oregano Pinch of Allspice 1 tsp Salt 1 tbsp Olive Oil Green Onions Sour Cream, Regular or Non-Dairy Lime Wedge Peel and chop onion to a coarse dice. Heat olive oil on medium. Sautee onions 2-3 minutes until translucent. Add half of Chipotle, Chili Powder, and Paprika. Stir and continue cooking. Open, drain, and rinse beans. Rinse again. Add to onions and stir up until steamy. Add One Hop Kitchen’s Cricket Bolognese and thoroughly stir. Bring to a light simmer, reduce to low, add remaining seasonings except the salt, and let simmer for about 10 minutes. Stir in salt to taste and you are ready to serve. Best served with rice, cornbread, or a nice crusty piece of bread. Top with sour cream, green onions or cilantro, and serve with a wedge of lime. Bug Appetite!  

Learn to supercharge the health benefits and flavor of mango with one simple spice mix.

Grog sounds like the name of a caveman, but if you have any knowledge of the drink it might drum up images of being on a pirate ship. With good reason too. In the early incarnation you drank your watered-down 18th century rum from Admiral Vernon and you got back to work. Maybe a little more sober than you wanted. Like most drinks with simple ingredients and a long history, they evolve. More ingredients are available, bartenders get creative, and people start wanting their grog with a little umbrella. We take a look at Navy Grog courtesy of Don the Beachcomber, a descendant of the original with more rum and none of that pesky water. Join us as we explore the seafaring origins of grog, its time as an after dinner drink, and its evolution to a Tiki drink. And if that isn’t enough for you, it was named after a cloak. The recipe for Navy Grog is: 1 oz Demerara Rum 1 oz Dark Jamaican Rum 3/4 oz lime juice 1/2 oz grapefruit juice 1/2 oz simple syrup 1/4 oz Allspice Dram We all found this drink to be delicious and Rachel wants to make it into a punch.

It’s our usual bunch of historical nonsense: prophecies, mysterious ancient devices, and completely ignoring the topic when we don’t know anything about what we’re talking about.

Tune in tonight as I chat about our Spirit Guides. Who might they be, how do we get in contact with them and more. Psychic Toolbox features some cool info and a great recipe to try ~ Psychic Herb Jar ~ Directions: This is an herb jar to enhance your powers physically and mentally. Fill one jar with the following: Cinnamon (for dream magick) Nutmeg (for good luck) Allspice (healing) Ginger (lunar magick) Basil (protection) Fennel Seeds (spiritual healing) Garlic (spiritual purification) Marjoram (protection) Sage (spiritual purification) Cloves (protection) Mustard Seed (protection) Before you do any scrying -of any kind- inhale the scent deeply and shake the jar gently.

Tune in tonight as I chat about our Spirit Guides. Who might they be, how do we get in contact with them and more. Psychic Toolbox features some cool info and a great recipe to try ~ Psychic Herb Jar ~ Directions: This is an herb jar to enhance your powers physically and mentally. Fill one jar with the following: Cinnamon (for dream magick) Nutmeg (for good luck) Allspice (healing) Ginger (lunar magick) Basil (protection) Fennel Seeds (spiritual healing) Garlic (spiritual purification) Marjoram (protection) Sage (spiritual purification) Cloves (protection) Mustard Seed (protection) Before you do any scrying -of any kind- inhale the scent deeply and shake the jar gently.

Sunny girls 45 OLIVER & THE ROCKETTES : lovin'fool (mercury) ALLSPICE : slipped away (at-home) CAROL DIONNE : i'm in love with you (gateway) WILD HONEY : gotta find a way (private stock) GLASS FAMILY : smoke your troubles away (earhole) LAYTONYA ALI : ali shuffle pt1 (tyshawn) WISH : nice and soft (perspective) ISH : don't stop (clouds) JINJER : sweet sexy devil (4brothers) CHRISTINE ADAMS : loneliness is always around (cyclone)