Podcasts about Bake

Hold onto your piping bags, Bake Club! In September, Jesse set bakers a showstopper-worthy challenge in his Banana Pudding Paris-Brest. In this episode, he and Shilpa break down the many worthwhile steps for making this "drag queen of French desserts." They're also joined by superstar baker Zoë François (of the ZoëBakes newsletter) to answer a listener question about conventional vs convection ovens.Recipes & Links:Pictures: Jeannine's choux tire, Elyse's choux ring, Katy's bananasZoe's Raspberry Paris-BrestJoin us on Substack!You can find all the BA Bake Club recipes, including this one, here. Learn about your ad choices: dovetail.prx.org/ad-choices

Happy Birthday, Carlos! While we’re missing our OC bestie Alexis Bellino, we’re sending her big congrats on tying the knot with John Janssen! This week’s episode takes the cake - Literally. Tamra, girl… Heather does not like you, and Carlos nails exactly why.See omnystudio.com/listener for privacy information.

Show us some loveUka is clearly the cooking extraordinaire, and Halloween attractions should just let Pedro walk by...This week the fellas tackle an odd agenda for a first date, passing out at concerts, and will Luda ever get all his respect?  All this and more, sit back, relax, and enjoy!Support the show

Alec Naman from @Naman's Catering called us this morning and said, "I hope you guys like Brussel Sprouts because this recipe is a good one. Roasted Brussel Sprouts with Bacon, Cranberries & Pecans."      

Mina is joined by Brett Kollmann to preview every Week 5 NFL matchup and give their PICKS

Lite Bake. We heard you. Everyone knows the rules. The show will always look like the show art unless you ask for a lite bake. So here you are. You’re all long time fans of the show and understand the reference, right? We know that’s a big draw for people – lots of inside jokes. … Continue reading → The post Ep. 837 – Lite Bake appeared first on TADPOG: Tyler and Dave Play Old Games.

Μερικές πρώτες σκέψεις για τη Euroleague που ξεκινάει αύριο!Κατεβάστε το Ring Fantasy και μπείτε στο παιχνίδι! #manosΜια παραγωγή του Shake n' Bake

Yumi can't let go of trying to perfect a recipe from The Regional Italian Cookbook. Even though it demands we use a cheese that is impossible to find in Australia.SHE IS DELIGHTED to report that she's cracked the nut! It can be done!And is predictably delicious!Grease with butter a 23cm cake tin and drizzle with olive oil.Pre-heat the oven.Run 1kg of peeled potatoes through a grater.Put the potato "noodles" in a colander and rinse well with freshly boiled water from the kettle.Mix with 1 egg, beaten with 100ml cold water.Fold through 70g plain flour (or less).season with salt and pepper and a generous pinch of finely ground white pepper.Mix well then put into greased tin.Top with curls of butter (I used about 100g).Top with handfuls of grated Fontina cheese or Spressa delle Guidicarie cheese.Bake on the bottom shelf of your oven at 180C for 35 mins.Serve hot!If it still seems undercooked on the bottom, cook individual slices on your sandwich press! Hosted on Acast. See acast.com/privacy for more information.

Throw-out roasted vegetable salad Prep time: 10 minutes Cooking time: 20 minutes 6 parsnips, carrots, courgette or buttercup & cut into long wedges 2 tbsp cooking oil Heat oven to 180 degrees. Place the vegetables into a large bowl and toss through oil and spiced salt. Then into a roasting tray ensuring all the veggies are single layer. Bake for 20 minutes before tossing and cooking for a further 5 minutes while you make the chickpea salsa. Once the veggies are cooked and whilst they are still hot, toss through the chickpea salsa, garnish and serve. Spiced salt: 1/2 tsp smoked paprika powder 1 tsp sea salt Warm chickpea salsa: 1x 330 ml can chickpeas, washed, rinsed and dried 2 tomatoes, finely diced ½ cup parsley, roughly chopped (reserve some for garnish) 3 cloves garlic, crushed 5 tbsp sunflower oil 1 lemon, juiced & zested Salt and pepper Heat a frypan and add a touch of oil, quickly sauté chickpeas until they are golden and crunchy. Place into a bowl and combine all the rest of the ingredients and mix well. LISTEN ABOVESee omnystudio.com/listener for privacy information.

learn 10 high-frequency expressions, including cooking-related vocabulary

Regina hall in 1A to discuss her role in the highly anticipated 'One Battle After Another.' Also, Katie Couric joins to celebrate her 25th anniversary since becoming the first person in history to broadcast a colonoscopy live on national TV and shares a first look into her new project aimed at saving more lives. And, chef Meredith Hayden prepares a shake and bake chicken recipe perfect for a crowd. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome Fr. Robert Nixon to discuss a new translation of a work by Thomas a Kempis. Other guests include pastoral counselor Kevin Prendergast on the value of resilience, and Gary Michuta, author of Behind the Bible. Plus news, weather, sports, and more… ***** Salve Regina Hail, Holy Queen, Mother of Mercy,our life, our sweetness and our hope.To thee do we cry,poor banished children of Eve.To thee do we send up our sighs,mourning and weeping in this valley of tears.Turn then, most gracious advocate,thine eyes of mercy toward us,and after this our exileshow unto us the blessed fruit of thy womb, Jesus.O clement, O loving,O sweet Virgin Mary. Pray for us o holy Mother of God, that we may be made worthy of the promises of Christ. ***** RECIPES FROM RITA: OVERNIGHT COFFEE CAKE Ingredients Cake 6 tablespoons butter, softened ½ cup granulated sugar ¼ cup packed brown sugar 1 egg 1 cup all-purpose flour ½ teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon cinnamon ½ cup buttermilk Streusel ¼ cup packed brown sugar ¼ cup finely chopped walnuts or favorite nuts (opt) 1/2 teaspoon cinnamon Instructions Cake Spray or butter an 8 inch square/round baking pan. Beat butter and both sugars until well mixed. Blend in egg. Separately, combine flour, baking powder, baking soda, and 1/2 teaspoon cinnamon. Stir the flour mixture into the creamed mixture alternately with buttermilk. Spread into baking pan. Streusel Mix brown sugar, walnuts, and cinnamon. Sprinkle over batter. Cover, and refrigerate overnight. Preheat oven to 350. Bake 35 to 45 minutes or until a toothpick inserted in the center comes out clean. Don’t overbake. Start checking at 35 minutes. TIP: HOMEMADE BUTTERMILKStir in 1-1/2 teaspoons clear vinegar or lemon juice into 1/2 cup milk. Let sit a few minutes and when it curdles slightly, it’s good to go. GILDING THE LILY A dusting of powdered sugar is nice before serving. ***** Fr. Carter Griffin, author of Forming Families, Forming Saints Brendan Towell is online at brendantowell.com. Full list of guestsSee omnystudio.com/listener for privacy information.

Lagom till löningen så fortsätter vi vårat Will Ferell-tema fortsätter med en film som i mångt och mycket anses vara en modern klassiker i komedi-sammanhang, nämligen "Talladega Nights: The Ballad of Ricky Bobby". Som alltid när det gäller Mr. Ferrell som bjuds det på idel gapskratt med ikoniska one-liners såsom "Hakuna Matata, bitches!" och "If you're not first, you're last!".   Har ni någon favoritscen från filmen? Dela gärna med er!   Talladega Nights: The Ballad of Ricky Bobby (2006): "Talladega Nights berättar historien om Ricky Bobby (Ferrell), en kille som lever efter mottot "Om du inte är först, så är du sist", ett visdomsord han fick av sin far innan denne lämnade familjen. Ricky Bobby jobbar som mekaniker men blir racingstjärna och amerikansk nationalhjälte efter att hoppat in som ersättare i ett NASCAR-lopp och därefter vunnit en massa tävlingar. Han och hans barndomskompis och lojale vän Cal Naughton, Jr. (Reilly) blir kända som den orädda duon "Shake 'N' Bake", som hjälper varandra att komma etta och tvåa i loppen, Cal alltid som tvåa. En dag träder den franske homosexuelle Formel 1-föraren Jean Girard (Sacha Baron Cohen) in och hotar Ricky Bobbys status som mästarförare."   Superlänk till våra plattformar: http://linktr.ee/filmsmakarna   #WillFerrell #JohnCReilly #SachaBaronCohen #TalladegaNights #RickyBobby #AdamMcKay

Bake off talk and Priscilla's book! Plus Matthew McConaughey has a bedroom tip for couples! One Star Reviews and the Five second rule game! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Whitney Pegden is the General Manager of Blue Apron at Wonder. In this episode we chat about how Blue Apron has evolved from meal kits towards new categories like “Assemble and Bake” meals, the various synergies unlocked with parent company Wonder, and the future of personalization.

The air is getting cooler, the days are getting shorter, autumn is officially upon us! Mabon, also knows as the Autumn Equinox, is a time to prepare for the darker months to come. With a little intentional planning, the dark half of the year can be a time of thriving rather than simply enduring. What will this season look like for you? Is there healing work that deserves your attention? Maybe a creative project or a learning pursuit is beckoning? After the fall decor has been hung, take some time to explore what's under the surface. As we stroll through the changing woods, consider the preparations that your life requires this Mabon. What am I reading?A Fellowship of Bakers & Magic by J. Penner https://bookshop.org/a/111301/9781464243769Reveal: A Sacred Manual for Getting Spiritually Naked by Meggan Watterson https://bookshop.org/a/111301/9781401938208https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Bobby Sox by Green DayWhat's for dinner?Arugula Pumpkin Pizza Ingredients:1 lb pizza dough (I got mine from Trader Joe's)⅓ cup pumpkin apple cider vinaigrette (recipe below)2 cups mozzarella cheese shredded½ cup goat cheese crumbled1 cup arugula1 yellow onion 1 tbsp olive oilChicken apple sausage crumbled For the Pumpkin Apple Cider Vinaigrette:½ cup olive oil¼ cup apple cider vinegar¼ cup canned pumpkin purée2 tbsp honey (maple syrup works too!)1 tsp Dijon mustard1 clove garlic peeled and minced¼ tsp sea saltfreshly ground black pepper2 tbsp waterInstructions:Preheat oven to 425° F. Remove pizza dough from refrigerator and let sit on counter for 10-20 minutes to warm up.While the oven is preheating, make your pumpkin apple cider vinaigrette. Place all ingredients in blender or food processor or mix in a bowl.When pizza dough has sat out for 20 minutes, form it into a 10-12 inch circle-ish! Spread out pumpkin apple cider vinaigrette evenly and top with sausage, mozzarella, Parmesan, and goat cheese. Bake for 25 minutes. Pull out pizza and add arugula and another sprinkle of cheese. Bake for a couple more minutes until arugula has wilted and cheese and crust are golden brown. Enjoy! Apple Cider MocktailIngredients:4 cups apple cider2 cups sparkling water or club soda or natural soda like Poppy or Ollipop 1 tablespoon fresh lemon juice1 teaspoon ground cinnamonApple slices and cinnamon sticks for garnishIce cubesInstructions:Mix the Base: In a large pitcher, combine the apple cider, sparkling water, lemon juice, and ground cinnamon. Stir gently to mix the flavors without losing too much carbonation. Prepare Serving Glasses: Fill glasses with ice cubes to keep the mocktail chilled.Pour and Garnish: Pour the apple cider mixture over the ice in each glass. Garnish with fresh apple slices and a cinnamon stick. Enjoy!Support the show

learn 10 high-frequency expressions, including cooking-related vocabulary

And here's part 2 of our Shake & Bake double bill.  It's getting hot in here, so here's 1974's THE TOWERING INFERNO.  Is it as good as Earthquake?  Did it deserve the Oscar nominations?  Does Fred Astaire dance?  Join us and find out.END CREDITS- Presented by Robert Johnson and Christopher Webb- Produced/edited by Christopher Webb- "Still Any Good?" logo designed by Graham Wood & Robert Johnson- Crap poster mock-up by Christopher Webb- Theme music ("The Slide Of Time") by The Sonic Jewels, used with kind permission(c) 2025 Tiger Feet ProductionsFind us:Twitter @stillanygoodpodInstagram @stillanygoodpodBluesky @stillanygood.bsky.socialEmail stillanygood@gmail.comSupport the show

In spring I start to get impatient for those gorgeous summer fruit. It's then that I'll resort to using tinned fruit, and New Zealand peaches are some of the best you can get. Makes 20x30cm tray Ingredients 200g butter 1 cup sugar 1 egg 1 tsp vanilla 2 cups plain flour + extra 1 tbsp 2 tsp baking powder 1 can tinned NZ peaches, drained and fruit chopped 1/3 cup sour cream Method Preheat oven to 175 C. Line a Swiss roll tin. Cream the butter and sugar and then beat in the egg and vanilla. Mix in 2 cups flour and the baking powder and press all but ½ cup of the mixture into tin. Scatter the chopped peaches over the base. Add the extra tablespoon of flour to the remaining dough and mix together. Strew this over the fruit and dab teaspoons of sour cream over the top. Bake for 45 minutes or until top is golden. Leave to cool and slice either into fingers or squares. Serve warm as a dessert with whipped cream or ice cream or keep airtight in fridge and eat as a slice. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Don't cut people! Shake N Bake.

Do you have a friend or family member who struggles with food allergies and restrictions? Do you want to host them for dinner, but have a hard time figuring out what to cook? In this bite-sized episode, we share and answer a listener's question, to inspire each other and you!By the end of this episode, you'll discover four menus that are allergen-friendly, how to modify dishes to meet your guests' needs, and how to plan ahead to simplify hosting. Tune in now for a quick dose of home cooking inspiration!***Links:Kari Menu #1*Beef meatballs with soy scallion garlic by Kay Chun for NYT Cooking. Mix ahead, shape, and cook off fresh*Frizzled green beans with mushrooms by Alison Roman. Can roast alongside the potatoes and be served at room temp.*Baked potatoes and baked sweet potatoes. Bake ahead, and reheat on site. Serve with dairy butter and non-dairy butter options, side of scallions or other toppings as desired.Sonya Menu #1* Shawarma chicken thighs from Edible Communities. Sonya also adds red pepper along with the onion to the sheet pan I cook them on. *Olive oil mashed by Lidia Bastianich, potatoes, or classic smashed potatoes *Easy 10-minute garlic broccolini from The KitchnKari Menu #2*Grilled soy-based chicken thighs with spicy cashews by Sam Sifton for NYT Cooking (unlocked). If you don't have a grill, you can get those char marks by broiling it for a few minutes at the end*Rice of your choice *Roasted broccoliSonya Menu #2*Classic beef pot roast from the Modern Proper, and an even simpler one from All RecipesIna Garten's roasted carrots and parsnipsSauteed Swiss Chard by Ellie Krieger (omit vinegar for low acidity) ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on

The Buccaneers are off to a (2-0) start thanks to late-game heroics by Baker Mayfield & company, yet the injury toll mounts. Plus, setting your fantasy football lineup this week with FSWA Hall of Famer, Scott Pianowski with Yahoo Sports. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome Gary Michuta to discuss what Jesus meant when he said he had “other sheep” to tend to. Other guests include Courtney Brown from Ruah Woods, and Rita Heikenfeld to discuss mustard on Bible Foods. Plus news, weather, sports, and more… ***** Prayer to St. Carlo Acutis St. Carlo Acutis, You knew the power of technology and used it to proclaim the truth of Jesus Christ. You also knew the dangers of technology and were intentional in your efforts to guard your heart against them. You used the gifts you had in this world to bless others through radical charity, through seeing Christ in the face of those ignored by society, through the witness of friendship, and through your natural aptitudes with technology. In our world so broken by abuses of technology and which so often ignores or attacks human dignity, please intercede for us to God the Father so we may see the human dignity of everyone we encounter and ask for guidance from the Lord whenever we may be tempted to violate that dignity in our online interactions. St. Carlo Acutis, pray that we may treat our ever-evolving connections with developing technology as an opportunity to see the grace of God at work, even in the complexities of our modern world. Amen. ***** RECIPES FROM RITA: LEMON BARBECUED MINI MEATLOAVES From friend and colleague, Carol Tabone who first made this in a cooking class. Ingredients and Instructions meatloavesMix together very gently:1-1/2 pounds ground chuck1/2 cup of toasted bread crumbs1/4 cup lemon juice1/4 to 1/3 cup onion, minced1 large egg, beaten2 teaspoons salt Ingredients and instructions Barbecue SauceWhisk together:2 cups catsup1 cup brown sugar, packed2 teaspoons dry mustard1/2 teaspoon allspice1/2 teaspoon ground cloves 6 thin slices lemon to put on top of loaves (optional but nice) Instructions for RoastingPreheat oven to 350.Shape meatloaf mixture into 6 loaves, like mini footballs. Place on sprayed baking sheet.Bake 15 minutes, then remove from oven.Lay lemon slices on top of each loaf if using, then cover each generously.You’ll use about half the sauce.Put back in oven and continue to bake until done – thermometer will register 155-160. This takes about 40 minutes, but start checking after 30 minutes. To serve: Warm remaining sauce and pass. ***** Iconographer Garrett Hines is online at garretthines.com. Full list of guestsSee omnystudio.com/listener for privacy information.

Mina and Domonique recap the first Monday Night Football double header of the season — Baker Mayfield and the Buccaneers getting it done against the Texans, and Justin Herbert's Chargers taking down the Raiders. Then they give their Winners and Woofs of Week 2:

 In this week's episode, we spotlight the adorable and surprisingly ancient Scots Dumpy chicken. Fiona and Hugh Osborne from English Country Life join us to talk about the changing seasons and the many fall tasks on the homestead. We share our recipe for an absolutely delicious Apple and Sausage Breakfast Bake, and throw in some retail therapy with wire garden cloches. Grubbly Farms - click here for our affiliate link.https://www.anrdoezrs.net/click-100963304-15546963Pre and Probiotic and Vitamin and Electrolyte Powders!Naturewise Silkie & Layer Ornamental Feed: https://nutrenaworld.com/products/naturewise-silkie-and-ornamental-layer-feed/?utm_source=_coffeewithchickenladies&utm_medium=_podcast&utm_campaign=_poultry_nutrena_naturewise_silkie-ornamental-layer_mofu_launchBright and Early Coffee - use code CWTCL15 for 15% off of any bagged coffee. K Cups always ship free!https://brightandearlycoffee.com/Omlet Coops- Use Our Affiliate Link and COFFEE10 code for 10% off!https://tidd.ly/3Uwt8BfChicken Luv -  use CWTCL50 for 50% off your first box of any multi-month subscription!https://www.chickenluv.com/Breed Spotlight is sponsored by Murray McMurray Hatcheryhttps://www.mcmurrayhatchery.com/Metzer Farms Waterfowlhttps://www.metzerfarms.com/Nestera UShttps://nestera.us/cwtclUse our affiliate link above for 5% off your purchase!Apple and Sausage Breakfast Bakehttps://coffeewiththechickenladies.com/farm-fresh-egg-recipes/apple-and-sausage-breakfast-bake/CWTCL Websitehttps://coffeewiththechickenladies.com/CWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesAs Amazon Influencers, we may receive a small commission from the sale of some items at no additional cost to consumers.CWTCL Amazon Recommendationshttps://www.amazon.com/shop/coffeewiththechickenladiesSupport the show

Join host Samuel Goldsmith as he welcomes the vibrant and inspiring Janusz Domagała. Star baker, cookbook author, and fan favourite from The Great British Bake Off. In this episode, Janusz shares his colourful journey from baking in his family kitchen in Poland to winning hearts on national TV and beyond. Discover the stories behind his debut cookbook "Baking with Pride," the creative process of turning his home into a cake-inspired Instagram sensation, and the lessons learned from high-pressure baking competitions. Janusz opens up about his favourite dishes, kitchen disasters, and the importance of cooking with love, pride, and a sense of humour. Whether you're a passionate home baker, a Bake Off superfan, or just love a good food story, this episode is packed with laughter, heartfelt moments, and practical tips you can use in your own kitchen.Janusz Domagała became the instant stand-out star on 2022's Great British Bake Off when he rightfully declared himself the "Star Caker in the Bake week" in episode one. Having moved to the UK from Poland 11 years ago, Janusz not only achieved his dream of appearing on the show but also went through to the semi-finals and his popularity with the British (and international) public has only grown along with this journey. A keen LGBTQIA+ activist, Janusz was named Gaydio's LGBTQ+ champion of the year 2023, is a regular at British Pride events and lives in Brighton with his partner and their sausage dog, Nigel.Subscribers to the Good Food app via the App Store get the show ad-free, plus regular bonus content. Download the Good Food app to get started. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Mina and Domonique recap the first Monday Night Football double header of the season — Baker Mayfield and the Buccaneers getting it done against the Texans, and Justin Herbert's Chargers taking down the Raiders. Then they give their Winners and Woofs of Week 2:

Hyperliquid's USDH ticker set off the most dramatic “RFP” in recent memory. The crew breaks down why Native Markets ran away with validator support, whether the process was theater or strategy, and how the Bake-off became a marketing masterstroke—and potential leverage on Circle. We dig into Polymarket odds, the last‑minute Paxos bribery allegation (denied), and what this means for future “native” stables on Solana, app chains, and beyond. Welcome to The Chopping Block – where crypto insiders Haseeb Qureshi, Tom Schmidt, Tarun Chitra, and Robert Leshner chop it up about the latest in crypto. This week, we're joined by Guy founder of Ethena as a special guest, as a single ticker (USDH) sparked a weeklong spectacle: Hyperliquid's “Bake-off” to award the USDH stablecoin brand. Native Markets surged ahead as validators signaled support, Paxos rallied late with partners and incentives, and Ethena ultimately withdrew. Was this always a vibes‑based beauty contest, or a deliberate move to pressure Circle and re‑route bridge yield? We parse the incentives, the governance, and the market microstructure — and peek at what happens if every big chain/app tries the “native stablecoin” playbook. Show highlights

Here's the thing. Connecting thousands of devices is the easy part. Keeping them resilient and secure as you grow is where the real work lives. In this episode, I sit down with Iain Davidson, Senior Product Manager at Wireless Logic, to unpack what happens when connectivity, security, and operations meet in the real world. Wireless Logic connects a new IoT device every 18 seconds, with more than 18 million active subscriptions across 165 countries and partnerships with over 750 mobile networks. That reach brings hard lessons about where projects stall, where breaches begin, and how to build systems that can take a hit without taking your business offline. Iain lays out a simple idea that more teams need to hear. Resilience and security have to scale at the same pace as your device rollouts. He explains why fallback connectivity, private networking, and an IoT-optimised mobile core such as Conexa set the ground rules, but the real differentiator is visibility. If you cannot see what your fleet is doing in near real time, you are guessing. We talk through Wireless Logic's agentless anomaly and threat detection that runs in the mobile core, creating behavioural baselines and flagging malware events, backdoors, and suspicious traffic before small issues become outages. It is an early warning layer for fleets that often live beyond the traditional IT perimeter. We also get honest about risk. Iain shares why one in three breaches now involve an IoT device and why detection can still take months. Ransomware demands grab headlines, but the quiet damage shows up in recovery costs, truck rolls, and trust lost with customers. Then there is compliance. With new rules tightening in Europe and beyond, scaling without protection does not only invite attackers. It can keep you out of the market. Iain's message is clear. Bake security in from day one through defend, detect, react practices, supply chain checks, secure boot and firmware integrity, OTA updates, and the discipline to rehearse incident playbooks so people know what to do when alarms sound. What if you already shipped devices without all of that in place? We cover that too. From migrating SIMs into secure private networks to quarantining suspect endpoints and turning on core-level detection without adding agents, there are practical ways to raise your posture without ripping and replacing hardware. Automation helps, especially at global scale, but people still make the judgment calls. Train your teams, run simulations, and give both humans and digital systems clear rules for when to block, when to escalate, and when to restore from backup. I left this conversation with a simple takeaway. Growth is only real if it is durable. If you are rolling out EV chargers, medical devices, cameras, industrial sensors, or anything that talks to the network, this episode gives you a working playbook for scaling with confidence. Connect with Iain on LinkedIn, explore the IoT security resources at WirelessLogic.com, or reach the team at hello@wirelesslogic.com. ********* Visit the Sponsor of Tech Talks Network: Land your first job  in tech in 6 months as a Software QA Engineering Bootcamp with Careerist https://crst.co/OGCLA

Damson Cheesecake Cream Damson Puree 500g damsons 200g granulated sugar Place the damsons and sugar in a pan and allow to gently simmer until the fruit is pulpy and any fruit removed from the stone. Scoop out the stones with a peascoop or a slotted spoon.Blend the pulp and then pass through a sieve. Store in sterilized jam jars. 250g mascarpone 150ml double cream 1 teaspoon vanilla paste 2 tablespoons icing sugar 150ml natural thick yoghurt 200g damson puree Whisk the mascarpone and cream until thick. Fold in the vanilla, icing sugar and yoghurt. Ripple the damson puree through the cream. Spoon into 4 bowls and drizzle more damson puree on top.Blackberry thumbprint biscuits Blackberry jam 750g blackberries 350g granulated sugar If you don't have a temperature probe place a saucer in the freezer. Place blackberries in a heavy based saucepan and cook over low heat for 5 minutes. Add the sugar and bring the mixture to the boil then turn heat down to a simmer. Cook until the mixture reaches 105oF on a probe or add a little to the chilled saucer and it should set straight away. Should take about 10 minutes of simmering to get to this stage. Spoon into sterilized jam jars and seal. 250g plain flour 150g butter, diced 75g castor sugar 2 egg yolks Blackberry jam ( or jam of your choice) Rub the flour and butter until the mixture resembles fine breadcrumbs. Mix in the sugar and then add the egg yolks. Bring together. Line 2 trays with parchment paper and set oven to 180oc. Make small balls of the mixture ( around 25g each) and place on trays. Press your thumb into the middle of each biscuit and add some jam. Bake for about 20 minutes or until golden. Allow to cool. Store in an airtight container.

In today's episode of Reddit Podcast, a wild Karen completely loses it. You won't believe how this one ends! Sit back, relax, and enjoy this binge-worthy Reddit podcast, featuring Karen freakouts, entitled people stories, and pro revenge tales.

Only one month left in the regular season and EVERY MATCH is a must win. Travis, Darren, and Vince are here for a FULL PREVIEW of LAFC v San Jose. We talk injury concerns, play a deeply embarrassing game about all of our new signings, and finally have a long detailed conversation about jelly fish. Want to see Travis have a panic attack on camera? This one is for you! WHAT DID BRUCE ARENA DO?Want to skip straight to the soccer talk? Banter ends at 7:15Join our Patreon and help us keep making this show.Merch and more at HappyFootSadFootPod.comYouTube: @happyfootsadfoot Twitter: @HaFoSaFoInstagram: @happyfootsadfootTikTok: @happyfootsadfoot Hosted on Acast. See acast.com/privacy for more information.

The crew is back at it on the Wake & Bake Show with hot takes and wild debates!

This week, we discuss donuts and sample a few of our favorite varieties.

Sage Steele is today's guest on the "Success is a Choice" podcast, hosted by Jamy Bechler. Sage is one of the most popular broadcasters out there as a long-time ESPN Sportscenter anchor. If you would like to watch this episode, head on over to https://www.youtube.com/@CoachBechler Episode Time Stamps ... 1:00 - Doing events like Miss America Pageant and the Spelling Bee 1:44 - What her Miss America talent would be 2:00 - Favorite thing to Bake 3:50 - Hardest event to prepare for 6:30 - Growing up as an Army Brat 10:00 - Coming from a mixed family 12:30 - Overcoming a rough start to her broadcasting career 18:30 - Getting hit by a Jon Rahm golf ball 21:15 - Women's sports 25:30 - Going on Bill Maher's show 28:00 - What's next? 31:40 - Wardrobe at ESPN 33:20 - Professionalism during lawsuit Sage Steele was a fixture at ESPN from 2007-2023, hosting countless big events include the Super Bowl, The Masters, The NBA Finals, the World Series. She also hosted the Scripps National Spelling Bee, the Miss America Pageant, and Dick Clark's New Year's Rockin' Eve just to name a few. She is now host of the Sage Steele show. Connect with Sage ...  INSTAGRAM: @SageSteele  X: @SageSteele FACEBOOK: @OfficialSageSteele WEBSITE: SageSteele.com YOUTUBE:    / @thesagesteeleshow   Learn more about Sage's lawsuit against ESPN:  https://www.foxnews.com/opinion/sage-steele-winner-beat-espn-censors-scored-victory - - - - Each week, the SUCCESS IS A CHOICE podcasting network brings you leadership expert Jamy Bechler and guest experts who provide valuable insights, tips, and guidance on how to maximize your potential, build a stronger culture, develop good leadership, create a healthy vision, optimize results, and inspire those around you. - - - -  Please follow Jamy on Twitter @CoachBechler for positive insights and tips on leadership, success, culture, and teamwork. Check out our virtual sessions for parents, coaches, students, and administrators at FreeLeadershipWorkshop.com. These sessions are free and cover a variety of topics. - - - -  The Success is a Choice podcast network is made possible by TheLeadershipPlaybook.com. Great teams have great teammates and everyone can be a person of influence. Whether you're a coach, athletic director, or athlete, you can benefit from this program and now you can get 25% off the price when you use the coupon code CHOICE at checkout. Build a stronger culture today with better teammates and more positive leaders.  If you like quotes, then you'll want to check out Jamy Bechler's book "The Coach's Bulletin Board". It contains thousands of insights, thoughts, and quotes are contained in this book. Please visit JamyBechler.com/BulletinBoardBook to get your signed copy. - - - -  Please consider rating the podcast with 5 stars and leaving a quick review on iTunes.  Ratings and reviews are the lifeblood of a podcast. This helps tremendously in bringing the podcast to the attention of others. Thanks again for listening and remember that “Success is a choice. What choice will you make today?” - - - -  Jamy Bechler is the author of nine books including "The Captain" and "The Bus Trip", host of the "Success is a Choice Podcast", professional speaker, and trains organizations on creating championship cultures. He previously spent 20 years as a college basketball coach and administrator.  TheLeadershipPlaybook.com is Bechler's online program that helps athletes become better teammates and more positive leaders while strengthening a team's culture. As a certified John Maxwell leadership coach, Bechler has worked with businesses and teams, including the NBA. Follow him on Twitter at @CoachBechler. To connect with him via email or find out about his services, please contact speaking@CoachBechler.com. You can also subscribe to his insights on success and leadership by visiting JamyBechler.com/newsletter.

Roast Apricots 8 apricots 1 tablespoon honey 1 tablespoon light brown sugar Cut the apricots in half and place cut side up in a baking dish. Mix the honey with the sugar and drizzle over the top of the fruit. Place in a 180oc oven for 15 minutes.Coffee Cream 50ml espresso 275ml double cream 75g chopped white chocolate 250g mascarpone 2 tablespoons icing sugarWarm 75ml of the cream with the espresso and add the white chocolate. Stir over a low heat until chocolate is melted. Whisk the remaining cream with the mascarpone and icing sugar and mix in the chocolate mixture. Nut Crunchies 380g mixed nuts ( I used almonds, hazelnuts and pistachios) 165g castor sugar Set the oven to 180oc and line a baking tray with parchment paper. Scatter over the nuts and place in the oven for 10 minutes. Bash the nuts and sugar together in plastic bag to coarse crumbs. 75g egg white 85g sugar Whisk the egg whites to soft peaks and add the sugar in a steady flow. Fold in the nut mixture. Line two baking trays with parchment paper. Take a tablespoon of the mixture, roll with wet hands and place on the trays. Bake in a 180oc preheated oven for 30 minutes or until crisp. Allow to cool. Will keep in an airtight container for a couple of weeks. Spoon the apricots into 4 glasses, top with the coffee cream and serve the crunchies on the side.

Are you tired? So am I! When our tank is low and we feel like we're running on fumes, it's time to pause and prioritize sacred rest. Rest is not a privilege reserved for a select few, it is an absolute essential for all human beings. Sacred rest is accessible, nourishing, and steeped in simplicity; it's found in the quiet moments that feed our bodies and spirits. As we listen to the sounds of the night, consider your energy tank, are you running on empty? It may be time to center sacred rest in your life. What am I reading?The Rainfall Market by Yeong-Gwang translated Slin Jung https://bookshop.org/a/111301/9780593952665The Scandinavian Guide to Happiness by Tim Rayborn https://bookshop.org/a/111301/9781951511210https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Don't Come Around Here No More by Tom Petty and the HeartbreakersWhat's for dinner?Creamy Chicken Orzo SoupIngredients:Olive oilButterAll purpose flourChicken breastOnionsGarlicCeleryCarrotsOrzoChicken brothCoconut milkHerbs de ProvenceSalt and pepperRed pepper flakes Instructions: Heat tablespoon of butter and olive oil in a pan over medium heat. Season chicken with salt and pepper, both sides. Brown chicken on both sides. Remove from heat, cut chicken into pieces, set aside. Melt another tablespoon of olive oil and butter in soup pot, add onions, garlic, carrots, and celery, season with salt and pepper. Sauté until veggies start to get soft, sprinkle a tablespoon of flour over veggies, coat thoroughly. Add broth, bring to boil, add orzo, boil for five minutes. Add chicken and coconut milk, allow soup to simmer until chicken is fully cooked. Season with herbs de Provence, red pepper flakes, and salt and pepper to taste. Enjoy!Cherry Chocolate Chip CookiesIngredients:1/2 cup butter melted over medium heat until brown and fragrant1 cup coconut sugar or brown sugar1 large egg1 tablespoon vanilla extract1-1/2 cups old-fashioned rolled oats1 cup white whole wheat flour1 teaspoon baking soda1 teaspoon ground cinnamon1/4 teaspoon salt1 cup semisweet chocolate chips1 cup dried cherries choppedInstructions:Preheat oven to 350F. Line two baking sheets with parchment paper and set aside.Place browned butter and sugar in the bowl of a large stand mixer, fitted with a paddle attachment. Mix on medium speed until smooth. Add egg and vanilla to bowl and mix until smooth.Add oats, flour, baking soda, cinnamon, and salt to mixer and mix on medium speed until dough comes together. (dough will be slightly sticky) Gently stir in chocolate chips and cherries.Using a cookie scoop, scoop dough into 1-in balls and place on prepared baking sheets 1-2 inches apart. Bake cookies at 350F 9-10 minutes or until edges are golden (cookies will appear underdone in the middle---this ok) Cool cookies 5 minutes on baking sheet, then transfer to a wire cooling rack. Enjoy cookies warm while the chocolate is gooey!https://wholeandheavenlyoven.com/2017/02/14/browned-butter-oatmeal-cherry-chocolate-chip-cookies/#wprm-recipe-container-24134Support the show

On this week's episode of I AM HOME, our hosts Tyler, Becca and Hilary are joined by two NFM fan favorites, Janet Lura and Andrew Paulsen, where they fire up the conversation around tailgating like a pro. The team helps you pick your next tailgating tool by spotlighting four tailgating MVPs: the Char-Broil Big Easy air fryer, Weber portable griddle, Tytus pellet smoker and Gozney Tread pizza oven. From smoky ribs to crispy wings and gourmet pizza, they dish out pro tips, product insights and plenty of laughs - plus a wild round of Tailgate Truth or Trash to test the craziest parking lot hacks.  Resources: Char-Broil Big Easy Weber 22" Portable Griddle Tytus Emberwood Pellet Smoker The Gozney Tread Pizza Oven

We'll say it: late summer is peak pie season. And August's Bake Club recipe - for Shilpa's cardamom-laced Peach-Blueberry Crumb Pie - provides an excellent reason to turn your oven on and crank up the AC. In this episode, Shilpa and Jesse commiserate about how frustrating pie crust seemed (at least until Shilpa developed her Actually Perfect Pie Crust), and why pre-cooking your fruit is the secret to tender, crispy crust and perfectly-set filling. They'll also answer listener questions and introduce Bake Clubbers to pie expert Erin Jeanne McDowell, author of The Book on Pie.Join us on Substack!You can find all the BA Bake Club recipes, including this one, here. Learn about your ad choices: dovetail.prx.org/ad-choices

In this episode, Kappy shares what's on his plate at the moment. Links and handles mentioned in this episode:Siti | Chef Laila BazahmWIld BlueberriesChatGPT Granola (recipe below)Have A Plant®️ | National Fruits & Veggies MonthFamily Style Food FestivalBest Buttered Noodles Ever!ChatGPT Granola (Lemon-Blueberry)3 cups old-fashioned rolled oats½ - 1 cup chopped nuts (almond, pecans, cashews or pistachios)1 teaspoon kosher salt¾ cup dried blueberries2 teaspoons finely grated lemon zest⅓ cup honey3 tablespoons good quality maple syrup¼ cup olive oil (or EVOO) or coconut oil1 teaspoon vanilla extract½ teaspoon almond extract1. Preheat oven to 325. Line a rimmed baking sheet with parchment paper.2. In a large bowl, mix the oats, nuts, salt, blueberries and lemon zest. 3. In a small sauce pot over low heat, combine honey, maple syrup, and oil and stir until melted together, about 1-2 minutes. Remove from heat and stir in vanilla and almond extracts. 4. Pour the wet mixture over the dry ingredients in the bowl and stir everything together until well combined. 5. Spread the granola mixture evenly onto the prepared baking sheet and press down lightly with a spatula.6. Bake for 35-40 minutes, rotating the pan halfway through. Do not stir while baking. It's done when golden and fragrant. Cool completely on the pan and once cooled, break into chunks and store in a covered container or a resealable bag. Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.com www.onkappysplate.com

"Whenever you join a meal train, bake a casserole, send a gift card, cook for a friend, or serve dinner to a stranger, never doubt the holiness of your work. You are baking your prayers. You are feeding the hungry. You are caring for God's beloved, in body and soul."Leave a comment for Laura: https://incourage.me/?p=254093--Pick up the fall issue of DaySpring's Everyday Faith Magazine! You'll find tips on how to study the Bible with intentional gratitude, read excerpts from new books and devotionals, be invited to consider what it can look like to trust God through difficult seasons, and discover autumn traditions and recipes. Get your copy today on DaySpring.com or at your local Sam's Club, Costco, CVS, Walmart, or wherever you buy magazines.The (in)courage podcast is brought to you by DaySpring. For over 50 years, DaySpring has created quality cards, books, and gifts that help you live your faith. Find out more at DaySpring.com.Connect with (in)courage: Facebook & Instagram for daily encouragement, videos, and more! Website for the (in)courage library, to meet our contributors, and to access the archives. Email us at incourage@dayspring.com. Leave a podcast review on Apple!

#148 Transform your homeschooling experience with BāKIT Box, a game-changing educational tool featured on the Homeschool Yo Kids podcast! Host Jay welcomes Shelly Gupta, founder of BāKIT Box, to discuss how her innovative baking kits empower students to explore culture, STEM, and culinary creativity—all from the comfort of home. Designed with the homeschool community in mind, these kits offer engaging, hands-on projects that make learning fun, meaningful, and delicious.BāKIT Box is a subscription-based program that introduces students to culturally diverse recipes and STEM principles through interactive baking activities. Each kit includes pre-measured ingredients, a recipe book, and an activity guide that seamlessly blend math, science, art, geography, and language skills. With themes like "The Science of Color" and "Exploring Space," learners as young as five can cultivate a growth mindset while expanding their understanding of the world.Shelly shares her journey of reimagining what learning looks like by addressing the lack of diversity in baking. Her mission to inspire creativity and simplify the educational process resonates deeply with homeschooling families. Parents and kids alike will love the opportunity to bond while building skills in a supportive, hands-on learning environment.Ready to enrich your homeschool journey? Visit bakitbox.com to explore these creative tools for student success. Don't forget to follow Homeschool Yo Kids for more tips, resources, and community support. Together, let's redefine education and empower the next generation of learners!#sciencecurriculum #eclectichomeschool #homeschoolcurriculumunboxing #learninglanguageartsthroughliterature #bakingrecipesCHAPTERS:00:00 - Intro00:52 - Who is Shelly03:04 - What is BāKIT Box08:49 - What to Bake with BāKIT Box12:49 - Your Baking Background14:09 - Business Opportunity in Baking17:43 - Cooking from Scratch Tips19:32 - Contents of the BāKIT Box21:14 - Where to Find BāKIT Box21:42 - Self-Care Tips for Bakers22:53 - Key Takeaways for Families24:17 - OutroHomeschoolyokidsexpo.com

learn 10 high-frequency expressions, including cooking-related vocabulary

How do you like your egg salad? Simple and classic with minimal ingredients? Or do you like a maximalist version with tons of flavor? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll want to try Kari's 4-ingredient easy egg salad for quick meal prep and sandwiches, or Sonya's golden egg salad with a secret ingredient and a special technique. Plus, you'll hear about a sweet-and-salty twist on Rice Krispies treats that you'll want to whip up for lunchboxes, after-school snacks, and back-to-school gatherings.Tune in for a quick dose of home cooking inspiration! ***Links:Our two takes on egg salad from our Substack!Brown butter rice crispie treats from Smitten Kitchen – which Kari added crumbled pretzel and golden raisins too***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!Book a farmers' market tour with Sonya in Portland, OR!

Unlock Your Brain to Stop Binge & Emotional Overeating by attending our upcoming FREE LIVE VIRTUAL EVENT for women who have a history of all-or-nothing eating and want to who want to Discover THE Science-Backed Method to Stop Bingeing and *Finally* Lose Weight for Good STARTING TODAY... Without Food Noise, Restrictive Dieting, or Relying on Willpower ==> REGISTER NOW   In this episode, I sit down with a former client, Nesmah ElDesouky, whose story will feel all too familiar if you've ever lived through the exhausting cycle of dieting, restriction, and binge eating.   She shares how what started as a simple fitness routine in college spiraled into 800-calorie meal plans, food fear (yes—even of tomatoes and bananas), secret late-night binges, and hiding wrappers so no one would know. Like so many of us, she thought the solution was just to “try harder” with dieting—but the harder she tried, the worse things became.   Together, we talk about:   Why restriction and “fear foods” only fuel binge eating (and what to do instead) The surprising role emotional connection plays in healing your relationship with food How she went from secretly bingeing in her room to running her own cookie business—without obsessing, overeating, or fearing weight gain The exact first steps that helped her stop binge eating and finally feel in control around food   If you've ever worried that “eating what you want” will only lead to more weight gain—or if you've tried every diet under the sun and still feel broken around food—this conversation will show you what's actually possible.  

Hi Bakers,Want a cake with so many peaches it might just be a serving of fruit? Well, not quite, but it's a delicious breakfast anyway! Make this gluten-free bake if you want a hearty, moist cake that's lightly sweet, packed with peaches, and lots of streusel too. I love that it's sweet enough to feel like a treat but not so sweet that I feel like I shouldn't have a slice in the morning. This is the perfect companion to a nice cup of tea or coffee. My one complaint about this is that it takes a LONG time to bake. I expected about an hour, but it was closer to 1.5 hours… I still feel like it's worth making, but factor in time for a long bake. If you can't find peaches, nectarines work just as well and often have better flavor. I hope you try this one and enjoy savoring a slice before you start your day! ~CarolynGluten-Free Peach Streusel Breakfast CakeMakes one 8”x8” cakeStreusel Topping3/4 cup Cup4Cup gluten-free multipurpose flour1/4 cup blanched almond flour2 teaspoons sweet rice flour1/4 cup light brown sugar, packed1/4 teaspoon salt3 tablespoons melted butter1 teaspoon each ground ginger and cardamomDry ingredients1 3/4 cups Cup4Cup Multipurpose Flour (original blend that contains milk powder)1/4 cup blanched almond flour or Cup4Cup flour if you can't have nuts1 teaspoon sweet rice flour2 teaspoons baking powder1/2 teaspoon saltWet1/2 cup butter, softened1 cup granulated sugar1 large egg + 1 large egg yolk1/4 cup 1/2&1/21/4 cup unsweetened applesauce1/2 teaspoon vanilla1/4 teaspoon almond extract2 cups fresh peaches or nectarines, cut into 1/2” piecesOptional garnishpowdered sugarthinly sliced peachesmint or lavender sprigPreheat the oven to 350°F. Line a baking dish with parchment paper. In a small bowl, whisk together streusel ingredients except for the butter. Cut the butter into the mixture until it resembles bread crumbs and has no large chunks. Set aside.In a medium-sized bowl, whisk together the dry ingredients and set aside. In a large bowl, cream together butter and sugar until well mixed. Add half the dry mixture to the butter and sugar. Mix egg, yolk, 1/2 & 1/2, applesauce, almond extract, and vanilla together in a small bowl. Add the egg mixture to the butter mixture. Next, mix in the remaining flour mixture until just combined. Gently stir in the peaches. The batter will be very thick. Scoop and fill the baking pan with half the batter and smooth out the top. Sprinkle half the streusel on top and then add the rest of the batter. Smooth into the corners and sprinkle with the remaining streusel. Press in a bit with a knife. Top the cake with some thin peach slices in a pretty pattern. Bake for about 45 minutes and then check your cake for doneness. Bake until a skewer inserted into the center of the cake comes out with just a few crumbs on it. For this bake, my cake took one and a half hours, which is crazy long! I have no explanation as to why this version of cake took much longer than usual. Let cool for about 10 minutes. Sprinkle with a light dusting of powdered sugar. If you are eating the cake right away, I recommend adding some fresh-cut peaches on top. Warning! Do not store the cake with fresh sliced fruit on top, or it will get soggy. Enjoy!

In this bonus episode of BA Bake Club, Jesse and Shilpa take the stage live at the Bell House in Brooklyn, NY to introduce a new audience to the club. They cover the rules of Bake Club and give a sample of the kinds of questions they answer on the podcast - plus share some baking horror stories of their own!Join us on Substack!Listen to the other interviews from the show on the This is TASTE podcast. Learn about your ad choices: dovetail.prx.org/ad-choices

Ep. 197: On this episode of Pursuit of Wellness, I'm joined by Samantha Christine (SAMCFIT), a certified nutrition coach and the host of The Empower Podcast. We talk through her journey from a hospital birth that didn't go as planned to a powerful, peaceful home birth years later. Sam shares what it took to rebuild her life after divorce, how she learned to advocate for herself in pregnancy, and the silent struggle she faced in those first weeks as a new mom. This episode is raw and full of wisdom for anyone navigating motherhood or major life transitions. Leave Me a Message - click here! For Mari's Instagram click here! For Pursuit of Wellness Podcast's Instagram click here! For Mari's Newsletter click here! For Sam's Instagram click here! Sponsored By: Transform your bedtime routine with Cozy Earth. Get 40% off at http://cozyearth.com using code PURSUIT at checkout. Hungryroot makes healthy eating easy! Get 40% off your first box + a free item for life at http://hungryroot.com/POW with code POW. This episode is sponsored by BetterHelp. Give online therapy a try at http://betterhelp.com/POW and get on your way to being your best self. Build your dream brand with Shopify. Start selling today at http://shopify.com/mari. It's never been easier to get started. Bake-from-frozen sourdough, pasta & pastries — ready in 25 minutes. Visit http://wildgrain.com/POW for $30 off your first box + free croissants in every box. Sleep smarter with Autopilot by Eight Sleep. Get $350 off Pod 4 Ultra at http://eightsleep.com/pow with code POW. Show Links: Train with Sam & explore her programs at https://samcfit.com/ Support gut health, immunity & glowing skin with Colostrum & Collagen Peptides, Bloom's 3-in-1 formula with probiotics. Topics Discussed 00:10 - Welcome & guest introduction 02:10 - Balancing motherhood, career & fitness 03:48 - Experience of her first (hospital) birth 05:11 - Why she chose home birth for her second 06:45 - How doulas support & empower birth choices 09:30 - Switching from birth center to home birth & choosing a midwife 12:07 - Preparing for unmedicated birth 16:04 - Sam's experience of home birth 19:28 - Pain vs pressure & intuitive delivery 23:00 - Handling judgment around home birth 24:01 - Mari's birth planning: holistic vs hospital 25:19 - Postpartum anxiety, support & communicating needs 33:55 - Prenatal perineal massage 35:35 - Pressure to “bounce back” 37:20 - Breastfeeding & body changes 38:11 - Working out after birth: realistic timelines 40:25 - High Rocks & endurance sports 47:14 - Building a blended family with Ian 52:38 - Time-blocking & daily structure 52:50 - Fitness for kids 55:39 - Healthy eating for kids Learn more about your ad choices. Visit megaphone.fm/adchoices

For July's bake, you all brought out your dutch ovens to make Jesse's crusty-yet-tender Cheddar Jalepeño loaf. On this episode, Shilpa and Jesse break down the process of making this same-day, no-knead bread and answer listener questions about overnight proofing, filling options, and more!Join our new Substack chat!Watch Jesse demonstrate the stretch-and-fold process. Learn about your ad choices: dovetail.prx.org/ad-choices