Podcasts about Bake

Hello and welcome to Handgun Radio! I'm your host Ryan Michad, Weerd Beard & Co from the wild woods of Central Maine and this is your home for all the news, information and discussion in the handgunning world!   This week, we talk Wild Departures!   Please check out the Patriot Patch Company for their awesome patches and other high quality  items! Visit www.patriotpatch.co for more information! Cool artist “proof” rendition come along with the latest patch of the month patches!    We are proudly sponsored by VZ Grips! Please go check out all their fantastic products at their website! VZ Grips!  -KFrame Magna Grips   Thank you to all our patreons! Visit us at https://www.patreon.com/handgunradio    Week In Review:   Ryan:-Nothing major, cool video posted in the HGR group about USFA   Listener Email Nate:   Ryan & Weerd, Hey guys, what's up? I've been looking forward to the next HGR episode…hint hint! I bet both of you are pretty busy.   Here's hoping y'all get some free time for a new episode!   I'm currently on hometime in Commierado. The state of the 2nd isn't good here. Commierado's legislature is again passing more gun control.   I really do wonder if they've ever read the Constitution and the Bill of Rights?    In regards to our previous emails, Ryan, I don't have any updates on Tisas USA, as far as their operations go. I did learn some interesting information about theirs new CEO. Are y'all familiar with Classic Firearms on YouTube? Kaya, formerly of Classic Firearms, is more the CEO of Tisas' new US operations.    I'll keep y'all posted as I find out more information.    As for new additions to my growing armory, I recently picked up an H&K VP9 in 9mm. It came with 11 mags, and a Holosun 507…. for $700.    Weerd, could you please suggest a good recipe for whiskey sours? Thanks!   Sincerely, Nate   PS Ryan here's an attachment for something you're in dire need of   Weerd:   Oddball:   David:   Drink Segment:   Old Crow Boubon   Whiskey Sour:  2oz Whiskey (Rye is classic) 1oz Lemon Juice 0.5 Oz Simple Syrup (adjust to taste)   Cinnamon Challah Ingredients 3 ½ cups all-purpose flour 2 eggs and 1 more for egg wash 2  ¼ teaspoons active dry yeast 1 packet 3 tablespoons brown sugar ⅓  cup olive oil 1 teaspoon salt ⅔  cup warm water Filling ¼ cup canola oil ¾  cup brown sugar 2 teaspoons cinnamon Instructions Add the flour, brown sugar, and salt to a mixing bowl. Proof the yeast in the water with a pinch of sugar. Add the yeast, eggs, and oil to the flour. Mix into a dough and knead for 7 minutes or until fully developed. Cover and allow to rise for 1 hour in a warm place. While the dough is rising, make the filling a medium sized bowl. Add the oil, sugar and cinnamon. Mix. Separate the dough into 3 pieces. Roll each one into a square with a rolling pin. Spread the cinnamon-sugar mix on the dough, leaving a 1/2 inch around the edges. Roll each square. Pinch the ends and stretch each strand to about a foot long. Braid them up! Place on a non-stick baking surface and cover for 30 minutes. Preheat the oven to 375°F Brush the challah with beaten egg. Bake for 30 minutes. If the top is getting too dark, place a piece of foil on top of the challah in the oven.   Main Topic: Wild Departures -Ounce Pistol -Altor -Zip 22 -Taurus Curve -P90 Magazine -Hill 15 SMG -Bizon Magazine ( I first saw this playing Syphon Filter on PS1) -Calico -Webley–Fosbery -Mauser ZigZag -LeMatt Revolver -KelTec PR-5.7 -Pen Gun -Lifecard -Ideal Conceal -Full Conceal Glock -Standard Manufacturing Thunderstruck S333 -M&P 5.7 -Palm Pistol -Apache Pistols   Wrap Up: Don't forget to shop Brownells using our affiliate link! Head to firearmsradio.net and click the affiliate link in the upper right hand corner! Be sure to go like Handgun Radio on facebook and share it with your friends! Leave us a review on iTunes! Check out VZ Grips!  Listen to all the great shows on the Firearms Radio Network! Check out the Patriot Patch Company!! www.patriotpatch.co   Weerd where can people find you? Assorted Calibers Podcast,  Weer'd World   Oddball gunscarstech.com Assorted Calibers Podcast ACP and HGR Facebook Play screechingtires.wav   David Blue Collar Prepping Brena Bock Author Page David Bock Author Page Team And More Xander: Assorted Calibers Podcast Here so Ryan doesn't do a bad impression of me   Until next week, have fun & safe shooting!

The gang is back and we're talking about everything from my health scare to people not being here anymore to enjoy the new technology!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The gang is back and we all the way LIVE! Tap in!!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ska-punk lifer Chris DeMakes joins Caught On The Mike for a conversation about longevity, songwriting, and three decades of turning punk shows into full-blown celebrations. As guitarist and vocalist of Less Than Jake, Chris has helped define the sound and spirit of ska-punk since the 1990s — blending big hooks, horn-driven chaos, and an unmatched connection with fans. In this episode, we talk about the upcoming Wake & Bake hometown celebration in Gainesville, the anniversaries of the classic albums Losing Streak and Borders & Boundaries, and why Less Than Jake has managed to keep the party going for over 30 years without ever slowing down. Chris also shares stories from the road, insights into the band's songwriting process, and how projects like his podcast Chris DeMakes A Podcast have given him a deeper appreciation for the craft behind the songs we love. From sweaty club shows to massive festivals, Less Than Jake has built a career on energy, consistency, and pure fun — and Chris breaks down how they've kept that momentum going for generations of fans.

Hello My Fellow Hillside Disciples: It's Saturday morning! Did you sleep in? Make pour over coffee? Complete the crossword? Bake scones? I hope the day has been full of activities that refresh you. As you know, we gather as a church family tomorrow morning. For Allison and me, Sunday is the best day of the week 'cuz we get to meet with the King and meet with you, our extended family whom we love. My sermon tomorrow zeroes in on the fifth of Jesus' seven personal conversations recorded in the Gospel of John. I'm looking forward to sharing with you what I believe God shared with me in this tense but fascinating encounter. Two quick reminders: First, we have Dinner of Seven coming up in two weeks on Sunday, March 22 (Thanks Kirsten Stracke for organizing). Please sign-up on the Hillside website today under “Events.” This event is fun and important for our continued church bonding. One reason Hillsiders Steve and Jacqueline Osborn are my special friends today is that we connected at a previous Hillside Dinner for Seven. Second, please consider signing up to join the team putting on the upcoming Mini Bike Fest on Saturday, March 21 (again, under “Events”). This is an important initiative for showing love to our neighbors. Hillside, we have such a great future together. Last Thursday night's youth gathering was buzzing with lots of students, lots of leaders, and lots of love. Earlier in the week our staff returned from a 48 hour planning retreat during which God gave us fresh direction for accomplishing our mission. Bottom line: We have every reason to believe Hillside's future as a School of Christ and Forward Operating Base for ministry is as bright as the sun. Thanks for all you do to make this a church family that makes God smile. See you tomorrow!Come worship with Hillside Covenant Church LIVE at 9:00 & 10:45 AM both online and in person as Dan Seitz teaches from John 18:33-38.This week's sermon notes are available at: https://u.pcloud.link/publink/show?code=XZC4Nd5Z89W3QROzsbkEm2ppATuqf5YcomWyIf you are new to Hillside and are looking for ways to get connected and build community, visit our website: https://www.hillsidecovenant.org/ We welcome you to Hillside and are so glad you joined us today!To give in support of Hillside Covenant and its ministries follow this link: https://hillsidecovenant.churchcenter.com/givingThe full service from Hillside Covenant Church, Sunday, March 8, 2026.

Hello My Fellow Hillside Disciples: It's Saturday morning! Did you sleep in? Make pour over coffee? Complete the crossword? Bake scones? I hope the day has been full of activities that refresh you. As you know, we gather as a church family tomorrow morning. For Allison and me, Sunday is the best day of the week 'cuz we get to meet with the King and meet with you, our extended family whom we love. My sermon tomorrow zeroes in on the fifth of Jesus' seven personal conversations recorded in the Gospel of John. I'm looking forward to sharing with you what I believe God shared with me in this tense but fascinating encounter. Two quick reminders: First, we have Dinner of Seven coming up in two weeks on Sunday, March 22 (Thanks Kirsten Stracke for organizing). Please sign-up on the Hillside website today under “Events.” This event is fun and important for our continued church bonding. One reason Hillsiders Steve and Jacqueline Osborn are my special friends today is that we connected at a previous Hillside Dinner for Seven. Second, please consider signing up to join the team putting on the upcoming Mini Bike Fest on Saturday, March 21 (again, under “Events”). This is an important initiative for showing love to our neighbors. Hillside, we have such a great future together. Last Thursday night's youth gathering was buzzing with lots of students, lots of leaders, and lots of love. Earlier in the week our staff returned from a 48 hour planning retreat during which God gave us fresh direction for accomplishing our mission. Bottom line: We have every reason to believe Hillside's future as a School of Christ and Forward Operating Base for ministry is as bright as the sun. Thanks for all you do to make this a church family that makes God smile. See you tomorrow!Come worship with Hillside Covenant Church LIVE at 9:00 & 10:45 AM both online and in person as Dan Seitz teaches from John 18:33-38.This week's sermon notes are available at: https://u.pcloud.link/publink/show?code=XZC4Nd5Z89W3QROzsbkEm2ppATuqf5YcomWyIf you are new to Hillside and are looking for ways to get connected and build community, visit our website: https://www.hillsidecovenant.org/ We welcome you to Hillside and are so glad you joined us today!To give in support of Hillside Covenant and its ministries follow this link: https://hillsidecovenant.churchcenter.com/givingThe sermon from Hillside Covenant Church, Sunday, March 8, 2026.

Shepherd Pie Jackets with fennel and feta salad Shepherd Pie Jackets 4 large baker potatoes, scrubbed 250g lamb mince 1 tablespoon oil 1 onion, finely chopped 2 cloves garlic 1 stick celery, finely chopped 1 small tin chopped tomatoes 1 tablespoon tomato puree 250ml beef stock 1 tablespoon Worcestershire sauce 50ml milk 125g finely grated cheddar Bake the potatoes in a 180oc oven for about 45 minutes or until cooked through. Heat a pan until smoking hot and add the lamb mince. Cook until sealed off well. Drain off the fat and add the onion, garlic and celery to the pan and cook for about 10 minutes. Add the tomato puree, tomatoes, stock and Worcestershire sauce and simmer for 20 minutes. Check seasoning. Cut the potatoes in half while warm and scoop out the flesh. Mash the flesh with the milk and season to taste. Place the shells in a baking tray and spoon the mince. Spoon or pipe the potato on top and then sprinkle with the cheese. Bake in a 180oc oven for about 20 minutes or until golden and bubbling. Fennel and feta salad 1 tablespoon white balsamic vinegar ½ teaspoon Dijon mustard 75ml olive oil 1 teaspoon honey Salt and pepper to taste 1 bulb fennel 1 little gem lettuce 75g crumbled feta Whisk the vinegar, mustard and oil together with the honey and season to taste. Cut the fennel in half and remove the core. Slice as thinly as you can and toss into the dressing. Toss in the feta. Shred the lettuce and mix in.

It's a BONUS EPISODE!  Chris DeMakes joins Matt Vettese for a quick chat to talk about Wake and Bake 2026, plus 30 years of Losing Streak and 25 years of Borders and Boundaries!  OurSpace with Matt Vettese is now powered by elderemo.com — shop emo and pop punk apparel for yourself, your kids, and even your pets. Use code OURSPACE for 15% off your next order. https://elderemo.com/OURSPACE

Μάρτιος. Ο μήνας που όλοι περιμένουν αν θα ξεκινήσει ο 3ος παγκόσμιος but - most importantly - ο μήνας που το Shake n' Bake θα κλείσει τα 10 του χρόνια και ο Μάνος με τον Δομήνικο επιστρέφουν στα εβδομαδιαία τους επεισόδια και έχουν ΠΟΛΛΑ να συζητήσουν. Join the magic ride!

This is a Vintage episode from 2007.Why This Episode MattersBaking isn't magic; it's chemistry. Gail explains ingredient function so you can so you can bake with intention rather than habitLearn how to substitute intelligently (yogurt for buttermilk, butter vs lard, etc.) without sabotaging structure The episode is packed with practical fundamentals: tools, pantry essentials, pie crust fat choices, and why ice cream flavors must be stronger before freezing.The BanterMark Pascal and Francis Schott open with a recap of a “Duckathlon” with other restaurants— assessing steak, cheese, birds, and brandy. They then pivot hard into food-label transparency and why consumers should be allowed to know what's been done to their food.The ConversationGail Sokol joins to explain why baking differs from cooking and what you need to  know.  She breaks down how acid-base reactions relate to texture and how her book teaches technique. They also get into real-world home baking: what tools matter, what belongs in your pantry, why lard makes flaky crust, and how to make ice cream that doesn't taste flat once frozen. (Caution: May require sampling.)Timestamps0:00 – “Duckathlon” recap: IDing steak, cheese & mystery birds4:40 – FDA labeling debate: transparency vs “choice” rhetoric9:30 – Gail Sokol joins: baking is science, leavening explained17:10 – Why her book teaches methods: visuals, steps, and understanding ingredient roles20:40 – Home baker essentials: mixer, bowls, spatulas, & whisks 24:00 – Pie crust: butter vs lard; why blends work29:40 – Ice cream fundamentals: pre-chilling, flavor “punch,” serving temperatureGuest BioGail Sokol is an award-winning professional baker and college-level baking instructor. She's the author of About Professional Baking: The Essentials, a fundamentals-first baking guide focused on methods, ingredient function, and technique.Show InfoAbout Professional BakingBy Gail SokolGail's site https://chefgailsokol.com/Join us on March 12 for a wine dinner with BallettoClick below for more info:https://www.stageleft.com/event/31226-balleto-winemaker-dinner-w-anthony-beckman/ Become a Restaurant Guys' Regular!https://www.buzzsprout.com/2401692/subscribeMagyar Bankhttps://www.magbank.com/Withum Accounting https://www.withum.com/restaurantOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Dok planeti preti Treći svetski rat, mi smo apsolutno bezbedni. Zašto? Zato što primenjujemo taktiku "aktivne neutralnosti" - sedimo ispod kamena i čekamo da prođe, dok se analitičari u "Hit Tvitu" takmiče ko će više da zahvali predsedniku Vučiću što smo živi. U 227. epizodi Njuz podkasta bavili smo se i neverovatnim ekonomskim otkrićima: konačno smo saznali da je puter u Srbiji skuplji nego u regionu zato što se mnogo krade! Pored cena u marketima, bavili smo se i "uštedama" na tenderima, pa smo prokomentarisali kako je za EXPO 2027 odbijena ponuda od 50 miliona dinara jer je valjda bila previše jeftina. Osvrnuli smo se i na poziv Bake Praseta da gostujemo u njegovom lajvu, objasnili zašto se to neće desiti, a analizirali smo i najnovije uspehe naših ljudi u svetu - konkretno, ambasade Srbije u Lisabonu koja je navodno poslužila kao štek za koks. Za kraj, vodimo vas u Kulu gde na lokalnim izborima penzioneri glume studente na fantomskim listama.

Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome Rita Heikenfeld to discuss more meatless Lenten recipe ideas using foods mentioned in the Bible. Other guests include Kevin Prendergast on using Lent as a time to work on being a better parent, and Gary Michuta on what it means for Jesus to refer to himself as the Alpha and Omega. Plus news, weather, sports, and more… ***** Prayer of Pope St. John Paul II O God, You are our Creator . You are good and Your mercy knows no bounds . To You arises the praise of every creature. O God, You have given us an inner law by which we must live. To do Your will is our task . To follow Your ways is to know peace of heart. To You we offer our homage . Guide us on all the paths we travel upon this earth. Free us from all the evil tendencies which lead our hearts away from Your will . Never allow us to stray from You. O God, judge of all humanity, help us to be included among Your chosen ones on the last day. O God, Author of peace and justice, give us true joy and authentic love, and a lasting solidarity among peoples. Give us Your everlasting gifts. Amen. ***** RECIPES FROM RITA: VEGETARIAN STUFFED SHELLS Ingredients 20 jumbo pasta shells, cooked until 75% doneFilling:3-4 cups marinara sauce – I used 415 oz ricotta cheese – I used full fat1/2 cup Parmesan cheese3-4 cups shredded mozzarella cheese – 2 cups in mixture and 1 or 2 for top1 teaspoon garlic powder or 1 nice clove garlic, minced real fine1/4 cup parsley, plus more to garnish or chopped frozen, thawed spinach, a cup, microwaved, then drained real well (remove all moisture) – both are optional, but. niceSalt and pepper to taste1 large egg, lightly beaten Instructions Preheat oven to 375.After shells are cooked, drain and then pour cold water over them in the pot. This keeps them from sticking.Spray a 9×13 pan. Pour sauce in bottom.Mix together ricotta, Parmesan, 2 cups mozzarella, garlic, parsley or spinach.Add salt and pepper to taste, then mix in the egg.Remove shells from cold water, drain and then fill each shell with cheese mixture. I use an ice cream scoop.Sprinkle with rest of mozzarella.Cover with foil (spray underside to keep cheese from sticking).Bake 25-30 minutes until done. Remove foil and bake a bit more if cheese needs to melt more. Find more recipes at abouteating.com. ***** Full list of guestsSee omnystudio.com/listener for privacy information.

In today's episode I share my day at a business event called SBS aka small business Sunday and how I believe that stepping outside of the comfort zone of the cake world opens us up to interesting stories of other businesses and founders. Over my cake career I have been stepped outside of my comfort zone to be featured different forms of media. This gave me confidence and personal growth.I also speak about the new cake and bake schedules for cake international, Trends and also shared what I have been up to in the business and the relaunch of my treat boxIf you have a question or feedback about this episode you can message me here. Thank you for listeningYou can connect with me via:Instagram: Adventures in KakelandAdventures in kakeland studio: Creative projects, custom GPTs, books and resourcesPublished books for hobbyist and cake business owners. A food management system: for small home based food businesses Bake -cover-finish -deliver: undated Weekly baking planner Cake business order form book Cake business Social media planner Dated weekly cake business planner (2026) My Business social media channelsInstagram: Kake and CupkakeryFacebook: Kake and Cupkakery...

When buyers evaluate multiple vendors, most reps fall into comparison mode and lose differentiation. In this episode, Brandon breaks down how to rewrite the buyer's scorecard, elevate decision criteria beyond features, and frame tradeoffs in your favor. You'll learn how to reposition competitive evaluations around outcomes, risk, and business impact — and how to maintain authority instead of blending into the comparison grid.  If you want to win competitive deals without racing to the bottom on price, this episode gives you the blueprint.

Hi Bakers,Why do you need another chocolate chip cookie recipe? The classic is the perfect cookie, but if you want something a little richer, a bit bougier with some layers of flavor, you really need to try this version. I wasn't prepared for how much I loved it. The sea salt with rich buttery toffee, espresso, and chocolate is to die for and something you need to try at least once. I ended up, adding one more egg yolk that you don't see or hear on camera, use the amounts listed in the recipe. Please make them and let me know if you crowned a new cookie king in your life. Enjoy! ~CarolynPS Here is the toffee recipe link if you want to make some instead of buying it. https://www.chillybakesglutenfree.com/english-toffee/Gluten-Free Espresso Toffee Chocolate Chip CookiesMakes ~20 cookiesDry2 1/3 cups Cup4Cup multipurpose flour1 tablespoon Oat Flour1 tablespoon instant espresso powder (use 1.5-2 if you want a strong espresso flavor)1 teaspoon Koda Farms Sweet rice flour½ teaspoon baking soda½ teaspoon salt¼ teaspoon xanthan gumWet12 tablespoons (1½ sticks) of butter, melted and cooled1 cup packed brown sugar ½ cup granulated sugar1  large egg3  large egg yolks 1 teaspoon vanilla extract1 teaspoon yellow sweet potato, cooked and mashed well1 1/2 cups semi-sweet chocolate chips (if you use oversized chips, as I did you only need 1 cup)1/2 cup English toffee chunks*Optional: large grain sea salt crystals to top cookies withIn a medium-sized bowl, whisk together flour, oat flour, espresso powder, rice flour, baking soda, salt, and xanthan gum. Set aside.In a microwave-safe bowl, melt the butter. Stir in granulated and brown sugar. Next, thoroughly mix in the sweet potato and smash any lumps completely with a rubber spatula. If the mixture is hot, let it cool a bit and then add the eggs, egg yolks, and vanilla. Mix well and scrape down the sides of the bowl as needed.Add the dry ingredients to the butter mixture and mix for a few minutes until the dough comes together. Stir in chocolate chips and toffee. Scoop the dough into ~2 tablespoon-sized portions and refrigerate the dough for at least two hours or overnight.**Preheat the oven to 350 degrees. Make sure the rack is in the center position. Space cookies a few inches apart to make room for spreading. Bake for about 13-18 minutes or until cookies are crisped on the edges but still soft in the center. Let sit for 5 minutes on the sheet, then move to a rack to cool completely. Store in the fridge for up to a week. Enjoy!*I made the toffee, but you can add pieces of a ready-made toffee bar instead.**If you freeze the dough, let it sit out for 30 minutes before baking.

Pastry 225g plain flour 100g chopped cold butter Pinch salt 1 egg Rub the flour and butter until the mixture resembles fine crumbs. Mix in the salt. Mix in the egg to dough, wrap in cling and chill.Filling 4 boneless, skinless chicken thighs Oil for brushing 25g butter 1 large leek, split, washed and chopped 25g plain flour 150ml chicken stock 1 tablespoon cream 1 teaspoon Dijon mustardBrush the chicken with oil and cook on a hot grill pan for about 4 minutes each side or until cooked through. Allow to rest. Heat the butter in a pan and add the leeks. Cook until wilted down and mix in the flour well. Add the stock and mix to a stiff smooth sauce. Add the cream and mustard and check seasoning. Add any resting juices from the chicken and then cool and chill. Chop the chicken and mix into the sauce.To assemble 1 egg yolk. Divide the pastry in half and roll to fit a buttered pie dish. Trim off the edges and keep in cling. Line with foil and fill with baking beans. Chill for an hour then bake in a 180oc oven for 12 minutes. Remove beans and foil and bake for another 5 minutes. Fill with the chicken mixture. Roll out the remaining pastry and cover the chicken mixture. Crimp the edges and brush with egg yolk. Roll out the ends of pastry and make leaves. Place on pie and cover with more egg yolk. Bake in a 180oc oven for 30 minutes.Broccoli with pickled shallot 2 shallots, peeled and finely sliced 25ml white wine or cider vinegar 25ml water 1 teaspoon sugar ¼ teaspoon turmeric 1 teaspoon mustard seeds Salt to taste 350g tenderstem broccoli 1 tablespoon oilPlace the vinegar, water, sugar, turmeric and mustard seeds in a pan and simmer until the sugar has dissolved. Check seasoning and pour over the shallots. Leave for an hour to pickle. Blanch the broccoli in salted boiling water for a minute and then drain, place on kitchen paper and top with kitchen paper. Heat the oil in a frying pan until smoking add the broccoli. Cook for a couple of minutes then add the shallots ( not the liquid) and warm through.

Today Ernie & Carter talk about the Dakota Incident, Power Fantasy, and wtf is going on with the Infernal Hulk! PLUS we'll be answering your questions and giving you our recommended reads for the week!

Bake homemade chocolate chip cookies. Or marry someone who does. That's all I got.

This month, Bake Club takes inspiration from a popular chain restaurant for our own take on a beautiful, fluffy and cheesy biscuit that is transformed with the help of Old Bay seasoning. Hosts Shilpa Uskokovic and Jesse Szewczyk make the case for why biscuits are a must for any occasion. “Anything bread can do…a biscuit can do better,” says Shilpa. Jesse and Shilpa tackle listener questions and baker and writer Cheryl Day, a biscuit guru who made them everyday for 22 years in her bakery, stops by the clubhouse. Cheryl's advice for the best biscuit is simple. “I would say: practice, practice, practice … then, take notes.”We'd love to hear from you! Send your questions to BA Bake Club! Find us on Substack or send us a voice memo to bakeclub@bonappetit.com.Links: Garlic Bread Biscuits RecipeAn Ode to Old Bay, the Great American Condiment from The New YorkerOld Bay Breakfast PotatoesPeel 'n' Eat Old Bay and Garlic ShrimpOld Bay Chips With Lemon MayoGlazed Fried Chicken with Old Bay and CayenneBaltimore-Style Crab Cakes Learn about your ad choices: dovetail.prx.org/ad-choices

After a summer of twirling our seventies cricketing moustaches and enthusiastically rubbing a red ball in our groin area, it's time to get real. Time to get our rucks in a row, our behinds in gear and our floggers in hand. ..Footy is Back, Baby! Armed with a mouthful of words, a fistful of opinions and a head full of you know what, the Ruck 'n Roll team will leave no turn unstoned to bring you a totally unique perspective on the 2026 football season. That's a cast iron promise from our iron carrying cast. This week we also talk the music of Wings. Bake a cake, buy a present and call the firies as Stephen J and Kev celebrate yet another birthday. By the way Peaky - that wish will never come true. Ruck ON!!! Kevin Hillier, Mark Fine, Stephen J Peak, Ken Francis Post-production by Steve Visscher | Southern Skies Media for Howdy Partners Media | www.howdypartnersmedia.com.au/podcasts © 2026See omnystudio.com/listener for privacy information.

Cook time: 40 minutes Prep time: 60 minutes Serves: 6-8 1 size 14 chicken 2 litres cold water 200 gm un-iodized salt 2 tbsp unsalted butter 2 tbsp flour 1 onion, peeled and sliced 4 cloves garlic, crushed 500 ml chicken stock 1 tbsp dijion mustard 1 lemon, zested 1/2 cup finely grated Parmesan 2 sheets puff pastry 1 egg Whisk the salt into the water until dissolved. Submerge the chicken into the brine and place into the fridge over night or 12 hours. Remove the chicken from the brine and place into a pot and cover with cold fresh water. Place on medium heat and slowly bring up to the to the boil, Simmer until cooked or until the chicken reaches a internal temperature of 75*c. Once the chicken is cooked, turn off the heat and allow to cool in the liquid,. Once cool enough to handle remove the chicken and shred down the meat, discarding the bones and skin. Place the sliced onions and garlic into a pot and melt the butter, slowly saute the onions and garlic until soft. Add in the flour and cook for a further minute. Slowly start to add the chicken stock, stirring in between each to remove any lumps. Once all the stock has been added bring up to the boil and season with salt. Turn off the heat and add in the chicken and mustard. Spray a family size pie dish with cooking spray and lay a sheet of pastry in the bottom, cutting around the edge. Spoon in chicken mix. Topped with parmesan and lemon zest. Whisk egg and brush onto the edge of pastry Lay the second sheet of pastry on top. With your fingers, press the two sheets of pastry together around the edges. Prick the top sheet with a fork and brush with eggwash. Bake pie in oven on 180*c for 40 minutes. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Everywhere we turn someone is looking to influence our choices. It seems that new “experts” are emerging every minute. It feels impossible to make a decision without weighing the opinions of all the external forces. But what if these external forces are only serving to cloud our inner wisdom? What if instead we chose to be our own authority? What would your life look like if you were the one calling the shots? It's time to trust your own intuition, find the magic in influencing yourself. What am I reading?The Bewitching by Silvia Moreno-Garciahttps://bookshop.org/a/111301/9780593874325Women Living Deliciously by Florence Given https://bookshop.org/a/111301/9781668067123https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Shoop by Salt-N-PepaWhat's for dinner?Super Versatile Bean PestoIngredients:Large handful or 2 of fresh basil1 can white beansJuice 2 lemonsMinced garlic2 tablespoons nutritional yeast 8 olives w/ a little brine A few bread and butter pickles Salt and pepper Instructions: Blend all the ingredients in a blender or food processor until smooth and creamy. Season to taste. Spread on bread, use as a dip for veggies, or mix into pasta. Enjoy! Vegan BrookieBrownie Ingredients:3 medium sweet potatoes, baked3 tbsp cacao powder1/4 cup oat flour1 tsp vanilla1 tsp baking powder2-3 tbsp maple syrupPinch of saltCookie Ingredients:1 tin chickpeas6 medjool dates1/4 cup peanut butter powder1 tsp baking powder1 tsp vanilla1 ripe bananaPinch of saltOptional choc chipsIngredients:1. Bake sweet potatoes in the oven until super soft and squishy. Peel the sweet potatoes and add to a bowl with the remaining brownie ingredients and mix together.2. Add all the cookie ingredients to a food processor and blitz until it forms a cookie dough texture. Mix in optional chocolate chips.3. Add the brownie batter to an oven safe dish, then add the cookie dough mixture to the top. Bake in the oven for 30-40 at 180 Celsius or 350 F. @broccoli_mumSupport the show

Catness

Today's recipe is chicken summer tray bake with courgettes, cherry tomatoes and chickpeas. Click here for the recipe.

Mary teaches us to make a South-East staple, the Waterford blaa bun. This fluffy white bread will leave you feeling satisfied and is perfect to pair with an Irish Fry. If you would like to follow along with the recipe, please click here. We would love to see how this recipe turns out for you! […] L'articolo E18 | Let's Bake – Waterford Blaa Bun proviene da Radio Maria.

Buttermilk breadrolls 450g bread flour 7g dried yeast 190ml buttermilk 60ml local rapeseed oil 1 heaped tablespoon castor sugar 1/4 teaspoon baking powder Egg yolk for brushing Stir yeast and 35ml of lukewarm water in a large bowl and leave for 10 minutes. Warm the buttermilk to blood temperature gently and add to the yeast mixture with the oil and sugar. Mix in the flour and baking powder to a soft dough and transfer to a floured surface. Knead for 10 minutes and place in a clean bowl rubbed with oil. Cover with cling or a damp tea towel and leave at room temperature for an hour. Knock back and divide dough into 4 equal pieces. Roll into balls and place on baking trays lined with baking paper - don't have them too close together as they'll rise. Leave for 30 minutes. Set oven to 200°c. Brush rolls with egg yolk and then bake for about 20 minutes or until the bottom sounds hollow when tapped. Cook on a wire rack. 500g rump steak 1 tablespoon oil for rubbing Seasalt Freshly ground black pepper 150g mayonnaise 2 teaspoons wholegrain mustard 1 tablespoon finely chopped gherkin 200g raclette slices or thin slices of cheddarRub the oil all over the rump and season with salt. Heat a pan until smoking and seal on both sides for two minutes. Lower the heat and cook to desired temperature. Season with pepper and rest for 5 minutes and slice thinly. Mix the mayonnaise with the mustard and gherkins Split the rolls and spread the mayo on to the surface.Arrange the beef over the top and then cheese. Bake in a 180oc oven until cheese has melted – about 10 minutes. Serve hot.

Send a textDownload study notes for this chapter.Download study notes for this entire book.**********Scriptures taken from the Holy Bible, New International Version ®, NIV ® Copyright © 1973, 1978, 1984, 2011 by Biblica, Inc. Used with permission. All rights reserved worldwide.The “NIV”, “New International Version”, “Biblica”, “International Bible Society” and the Biblica Logo are trademarks registered in the United States Patent and Trademark Office by Biblica, Inc.  Used with permission.BIBLICA, THE INTERNATIONAL BIBLE SOCIETY, provides God's Word to people through Bible translation & Bible publishing, and Bible engagement in Africa, Asia Pacific, Europe, Latin America, the Middle East, and North America. Through its worldwide reach, Biblica engages people with God's Word so that their lives are transformed through a relationship with Jesus Christ.Support the show

We're looking back at our favourite moments in the 17-year history of Triple M's Rush Hour. This week, JB cops an almighty sledge from an umpire, Billy goes Go-Kart racing, we ask you what you didn't know about your partner, JB visits the Sherrin Factory, Stephen K Amos drops by, and an app tells us how old Billy looks. Then, Daisy Thomas previews the Gold Coast Suns' season, JB gets recognised at a cafe, we do the Fat's on Fire Quiz, Billy Bakes a new Victorian law, and we hear the infamous Feather Droplet and Brick jokeSee omnystudio.com/listener for privacy information.

The first Saturday Rub of the year. Spud reunited with the crew for the first time in six months. And boy did he have six months' worth of dirt on all of them.See omnystudio.com/listener for privacy information.

Dave, Ian, and Bubba Drewski back together again for Lite Bake (Take Three). Plugs: The post Ep. 857 – Lite Bake (Take Three) appeared first on TADPOG: Tyler and Dave Play Old Games.

How can baking play a role in creating a more sustainable future? In this episode of Bake to the Future, host Anne Fairfield-Sonn is joined by Phoenix Dugger, Senior Manager of ESG at Ardent Mills, from Ardent Mills, a proud ABA Premium Allied Member. Together, they discuss Ardent Mills' Regenerative Agriculture Program and how the company is working directly with farmers to reduce greenhouse gas emissions, improve soil health, and strengthen the environment. This conversation explores why regenerative practices matter for the future of food, how they support both farmers and consumers, and what it means for the baking industry to be part of a healthier, more sustainable food system. With special guest: Phoenix Dugger, Senior Manager of ESG at Ardent Mills Hosted by: Anne Fairfield-Sonn, Director of Marketing and Communications at the American Bakers Association

Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome Rita Heikenfeld to discuss recipes for Valentine’s Day and Fat Tuesday. Other guests include pastoral counselor Kevin Prendergast on setting yourself up for a fruitful Lent, and Gary Michuta on what the Epistle of St. James has to say about treasure in heaven. Plus news, weather, sports, and more… ***** St. Thomas More Prayer Give me thy grace, good Lord,Not to long to hear of any worldly things,But that the hearing of worldly fantasies may be to me displeasant.Gladly to be thinking of God,Piteously to call for his help.To lean unto the comfort of God,Busily to labour to love him.To know my own vility and wretchedness,To humble and meeken myself under the mighty hand of God,To bewail my sins passed.For the purging of them, patiently to suffer adversity. Amen. ***** RECIPES FROM RITA: MUFFULETTA WITH OLIVE DRESSING Instructions One large loaf Italian bread, sliced into two horizontally.Vary meats and cheese to suit you. Filling: 1/2 pound each: thin sliced baked ham and provolone cheese1/4 pound thin sliced hard salamiThinly sliced tomatoesThinly sliced red or other onionsLeaf lettuce (opt) Dressing Go to taste on this. If you don’t like black olives, use Greek or green. You may wind up with dressing left over. It makes a nice spread for wraps. Ingredients Go to taste on this, tasting after it’s made.1/2 cup minced black olives2/3 cup olive oil1/3 cup red wine vinegar1-2 tablespoons minced onion1/2 cup fresh basil, finely chopped or 2 teaspoons dried1 teaspoon minced garlic1 teaspoon dried oreganoPepper to taste Instructions Whisk together dressing ingredients. (Can be made a day ahead). Set aside.Hollow out bottom loaf, leaving ½” thick sides.Hollow out top loaf, but leave sides a bit thicker.Spread dressing on inside of top and bottom loaves. Set top aside.Start layering meats, cheese, vegetables and lettuce, brushing each layer with dressing, until you run out of filling.Press each layer down really firm as you go.Press top onto sandwich, pressing down really firm, wrap and chill for 1 – 8 hours.Cut into big wedges to serve. Skewer with long toothpicks. Take the bite out of onions!Put slices in ice water for 20 minutes to several hours, then drain. ***** BONUS RECIPE: VALENTINE’S DAY SHORTBREAD COOKIE HEARTS Easily doubled. Makes up to 1-1/2 dozen, depending on size. Ingredients: 1 cup unsalted butter, room temperature3/4 cup powdered sugar1 tablespoon vanilla2 cups flour1 teaspoon baking powder1/8 teaspoon salt Instructions Preheat oven to 350.Line baking sheets with parchment paper or spray with cooking spray.Beat butter and sugar until fluffy.Add vanilla and beat until combined.Whisk together flour, baking powder and salt and add slowly to butter mixture. As soon as it’s mixed well, stop beating. Too much beating results in a tough cookie.Form dough into ball, put in plastic wrap and smoosh down to flatten. Makes rolling out easier.Refrigerate 1 hour or up to a few days to firm up.Roll out on lightly floured surface to 1/4” thick.Cut into desired shapes, re-rolling as necessary. (If you’re going to sprinkle with sugar, do it now and press down real gently to make it stick).Bake 14-17 minutes or just until edges start to turn light brown. Cookies will be a bit soft but will firm up nicely after cooling. Powdered sugar frosting with milk or water 2 cups powdered sugar3-4 tablespoons milk or water1/2 or so teaspoon vanillaFood coloring (optional) Instructions Whisk everything until you get right consistency.Add food coloring drop by drop.Extra can be stored in refrigerator and whisked at room temperature.Powdered sugar frosting with light corn syrup (more glossy and dries harder). Ingredients 3 cups powdered sugar, sifted, then measured2 tablespoons light corn syrup3-4 tablespoons milk3/4 teaspoon vanilla extractFood coloring (optional) Instructions Whisk everything until you get right consistency.Add food coloring drop by drop.Extra can be stored in refrigerator and whisked at room temperature. To frost cookies: After they cool, I like to dip the cookies face down in the icing. Carefully wiggle it around a bit so the whole top gets coated. Extra can be scraped off edges if necessary. Place on rack to dry. Or you can drizzle the icing on with a fork or whisk. It’s pretty that way too and allows some of the cookie to show on top.Let cookies sit until icing hardens completely before storing or stacking. ***** Sr. Allison Regina Gliot, author of The Light they Left Full list of guestsSee omnystudio.com/listener for privacy information.

Mary teaches us to make a delicious Traditional and Almond Pancakes for Shrove Tuesday. If you would like to follow along with the recipe, please click here. We would love to see how this recipe turns out for you! Please WhatsApp your home baking images to 089-4672000 or info@radiomaria.ie. L'articolo E17 | Let's Bake – Traditional and Almond Pancakes proviene da Radio Maria.

The gang is back, talking loud and smoking good! Tap in LIVE! www.eblockradio.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Love and grief connect us to one other, but grief is a topic most people prefer to avoid. When someone is grieving it seems impossible to find the words needed to comfort them. We rush past condolences for fear of saying or doing the wrong thing. We are unwilling to simply sit alongside another and hold space for their pain. Most people are walking around with hearts full of grief that no one is willing to bear witness to, which makes the experience all the more lonely. And it's not just the grief of death that we carry, it's the grief that comes with life… Paths we didn't take, opportunities that passed us by, dreams tucked away and forgotten, words we failed to speak, harms we've see done to others… to live is to grieve. If we can learn to hold space for grief, we open our hearts to love and live more fully and fiercely. In order to do this, we must give grief a seat at the table. Are you willing to pull out a chair? What am I reading?The Forget-Me-Not Library by Heather Webber https://bookshop.org/a/111301/9781250369277The Wild Edge of Sorrow: Rituals of Renewal and the Sacred Work of Grief by Francis Wellerhttps://bookshop.org/a/111301/9781583949764https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?I'm on Your Side by Michael Franti What's for dinner?Pumpkin & Spinach Stuffed Tortillas Ingredients:Package of tortillasCan of pumpkin pureeOnionGround chicken, vegetarian ground “meat”, or beans - seasoned with salt, pepper, and cumin, and garlic powder Jalapeño Fresh spinachCheddar cheese (caramelized onion cheddar is great!) or Mexican blend Instructions: Preheat oven to 350 degrees F. Brown meat in skillet, season with salt pepper, garlic powder, and cumin. Add jalapeños to taste. Add fresh spinach, sauté until wilted. Assemble tortillas with a layer of pumpkin puree, cheddar cheese, and meat mixture. Roll tortilla, place in baking dish. Once you've rolled all your tortillas, sprinkle with another layer of cheese. Bake until golden brown. Enjoy! Cinnamon Sore Throat TeaIngredients:1 cinnamon stick (or ½ teaspoon ground cinnamon)1 cup water1 tablespoon honey1 tablespoon fresh lemon juice1 slice fresh ginger1 tea bag (chamomile or herbal)Instructions:In a small saucepan, bring the water to a gentle boil. Add the cinnamon stick and ginger slice, then reduce the heat to a simmer. Allow the mixture to simmer gently for 5–7 minutes so the cinnamon and ginger flavors infuse the water fully.Take the saucepan off the heat and discard the cinnamon stick and ginger slice to prevent bitterness while maintaining the infused flavor.If you choose to use a tea bag, steep it in the hot cinnamon water for 3–5 minutes until the tea develops a rich flavor.Stir in the honey and fresh lemon juice until fully dissolved.Pour your prepared cinnamon sore throat tea into a mug. Enjoy!Support the show

Why is commercial baking a destination workplace? In this episode of Bake to the Future, host Anne Fairfield-Sonn is joined Mauricio Arrieta, Strategic Marketing Director, Bakery NA & Global Accounts at Kerry and Peggy Dantuma, Development Director NA from Kerry, a proud ABA Premium Allied Member. Together, they share their career journeys and discuss how Kerry helps shape the food and beverage market through research, innovation, and collaboration. From identifying key consumer drivers to exploring the latest flavor and wellness trends, this conversation dives into how Kerry transforms insights into real-world solutions for brands. The episode wraps with a look ahead at the future of flavor and what it means for the baking industry. With special guests: Peggy Dantuma, Development Director NA at Kerry and Mauricio Arrieta, Strategic Marketing Director, Bakery NA & Global Accounts at Kerry Hosted by: Anne Fairfield-Sonn, Director of Marketing and Communications at the American Bakers Association

If you remember the food product Shake and Bake, this is the episode for you. Krissy Bakke, the hippie Chrisitian shares her take on two sermons by two different pastors preached who both preached on Matthew 5:13-20. Take 23 minutes to listen and get ready to shake and shine this week of Valentine's Day and for the rest of your life.

Bobby and Alex discuss how MLBPA's expansion into AI caricatures of baseball players could cure the male loneliness epidemic and lead us to finally determine whether climate change is real. Then, they react to Tarik Skubal winning the largest arbitration case in MLB history, before discussing the latest update in the Emmanuel Clase pitch-spiking scandal. Finally, they get to do their favorite thing: make fun of new STADIUM RENDERINGS!Links:The latest in the Emmanuel Clase saga⁠⁠⁠⁠⁠⁠⁠Join the Tipping Pitches Patreon ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Tipping Pitches merchandise ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Call the Tipping Pitches voicemail: 785-422-5881Tipping Pitches features original music from Steve Sladkowski of PUP.

Editing is a powerful tool we use to figure out what works, what doesn't and what we should spend our energy on next. And it works for physical spaces like a silverware drawer and for our values and mental loads. Today, Jessica and Michelle discuss the POP method for editing. It starts with taking everything out, evaluating what you're working with, and putting back only what helps you thrive in your current season. We also talk about the Traffic Light Method for evaluating your commitments, how to talk about the mental load with your partner (and actually let some of it be carried by someone else), and pursuing clarity of purpose in all the incessant pinging of information  Quoted Jenna O'Brien from her Substack. While you're there, sign up for the Pretty Over Perfect Substack to get weekly updates! It's new and it's fun! Also quoted, Dust If You Mustby Rose MilliganDust if you must, but wouldn't it be betterTo paint a picture, or write a letter,Bake a cake, or plant a seed;Ponder the difference between want and need?Dust if you must, but there's not much time,With rivers to swim, and mountains to climb;Music to hear, and books to read;Friends to cherish, and life to lead.Dust if you must, but the world's out thereWith the sun in your eyes, and the wind in your hair;A flutter of snow, a shower of rain,This day will not come around again.Dust if you must, but bear in mind,Old age will come and it's not kind.And when you go (and go you must)You, yourself, will make more dustCome hang out! I can't wait to connect with you! @prettyoverperfect

Cucinare! Ma non solo, mettetevi comodi, ma non troppo, perché dopo qualche chiacchiera poi dobbiamo preparare la ricetta. Trascrizione interattiva e Vocab Helper Support Easy Italian and get interactive transcripts, live vocabulary and bonus content: easyitalian.fm/membership Note dell'episodio https://www.youtube.com/watch?v=Fhn3v844_Ts&t=1s - Italians Using the CONGIUNTIVO (real-life examples) Iniziano le olimpiadi invernali Milano Cortina 2026! E noi? Le osserviamo e vi riportiamo un po' il "dietro le quinte" o almeno vi raccontiamo il lato della città di Milano che viviamo tutti i giorni. Partiamo con: come è iniziato tutto, come è l'organizzazione delle olimpiadi? Siamo alle solite? Poca organizzazione e tante lamentele? A quanto pare un po' si. Raffaele ci racconta come sta andando e che notizie ci sono. Curiosità per la fiaccola che è arrivata a Milano, molti "tedofori" https://it.wikipedia.org/wiki/Tedoforo Sono state personaggi famosi italiani ma non sportivi famosi. Non proprio quello che ci si aspetta da coloro che portano in giro la fiaccola delle olimpiadi. Passiamo dalle olimpiadi agli affreschi. Ma non affreschi qualsiasi! Parliamo di affreschi che assomigliano un po' troppo a politici italiani. Ma chi? A quanto pare un angelo assomiglia un po' troppo al presidente dei ministri italiano! Concludiamo in cucina! La ricetta della pasta al forno che Matteo ha fatto nell'ultimo festival organizzato dalla scuola di italiano Joy of languages https://joyoflanguages.com/ Ingredienti: Pasta corta 400 g / 14 once Short pasta 400 g / 14 oz Passata 1l / 4 cups Tomato purée 1 L / 4 cups Una melanzana grande o due piccole One large eggplant or two small ones Scamorza affumicata (o mozzarella) 200g / 7 once Smoked scamorza cheese (or mozzarella) 200 g / 7 oz Parmigiano 50 g / 1,7 once Parmigiano cheese 50 g / 1.7 oz Pangrattato 50 g / 1,7 once Breadcrumbs 50 g / 1.7 oz Uno spicchio di aglio One clove of garlic Sale Salt Olio Oil Strumenti: Pentola Pot Pentolino per il sugo Small saucepan for the sauce Teglia 25 cm x 17 cm Medium baking dish (about 10 × 7 inches), suitable for 4 servings Coltello Knife Tagliere Cutting board Ciotola Bowl Scolapasta Colander Cucchiaio di legno Wooden spoon Mestolo per sugo Ladle for sauce Padella Pan / Skille Ricetta: In una padella, scaldare olio e uno spicchio d'aglio schiacciato con il coltello; quando fa le bollicine, aggiungere il sugo. In a pan, heat the oil and one clove of garlic crushed with a knife; when it starts bubbling, add the sauce. Tagliare le melanzane e togliere un po' di polpa. Cut the eggplants and remove some of the flesh. Cuocere le melanzane in padella con il sale e aggiungere acqua o vino se si asciugano troppo. Cook the eggplants in the pan with salt and add water or wine if they dry out too much. Abbassare la fiamma quando le melanzane si rimpiccioliscono. Lower the heat when the eggplants shrink. Far bollire l'acqua, aggiungere il sale e cuocere la pasta. Bring the water to a boil, add salt, and cook the pasta. Accendere il forno a 180° / Gas mark 4 / 356°F. Preheat the oven to 180°C / Gas mark 4 / 356°F. Tagliare la scamorza: metà finemente e metà a fette per la parte sopra. Cut the scamorza: half finely and half into slices for the top. Scolare la pasta al dente e mescolarla in una ciotola con sugo e melanzane. Drain the pasta al dente and mix it in a bowl with the sauce and eggplants. Mettere in teglia uno strato di pasta e aggiungere la scamorza tagliata finemente. Place a layer of pasta in the baking dish and add the finely chopped scamorza. Sopra mettere scamorza, pangrattato e parmigiano. On top, add scamorza, breadcrumbs, and Parmigiano. Cuocere per 10 minuti; usare il grill se serve dorare la superficie. Bake for 10 minutes; use the grill/broiler if needed to brown the top. Mmmm... che fame

Our world is full of light and dark. There are times when it feels like the darkness is threatening to overtake. One only needs to glance at the daily news to determine that humans are capable of unimaginable cruelty. It can be hard to believe in the power of love when so much hate persists. So what do we do? How do we hold onto hope and faith in humanity when the rage burns so intensely? This is a question we must all ponder for ourselves. Resistance can take many forms. As we sit by the fire, consider what your part is to play? What am I reading?The Fellowship librarians & Dragons by J. Pennerhttps://bookshop.org/a/111301/9781464248603Financial Feminist: Overcome the Patriarchy's Bullsh*t to Master Your Money and Build a Life You Love by Tori Dunlaphttps://bookshop.org/a/111301/9780063260269https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Brighter Day by Michael Franti What's for dinner? Lemon Ricotta Pasta w/ SpinachIngredients:1/2 lb pasta 1 cup whole-milk ricotta 8 oz fresh baby spinach, washed 1/3 cup grated Parmesan cheese, plus extra to serve1 unwaxed lemon, zest and juice3 lemon wedges, to serve (optional)1 Tbsp extra virgin olive oil, plus extra for drizzling1 garlic clove, grated or pressedsalt and black pepper, to tasteInstructions:In a large pot of boiling salted water, cook pasta according to package directions until al dente. In a medium bowl, combine ricotta, olive oil, parmesan cheese, garlic, lemon zest and juice. Season with 1/4 tsp of salt and a good pinch of pepper.Stir until well combined.In the last minute of the pasta's cooking time, reserve 1/2 cup of the cooking water, then and add spinach to the pot. Stir well and push the leaves down to submerge them in water. After 1 minute, drain and return pasta and spinach to the same pot.Add the ricotta sauce and part of the reserved cooking water. Stir well to evenly coat the pasta in the sauce, add more cooking water as needed.Serve immediately and garnish with grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil and lemon wedges if desired. Enjoy!https://theclevermeal.com/10-minute-lemon-ricotta-pasta-with-spinach/#recipePeanut Butter Chickpea Chocolate Chip CookiesIngredients:1 (15-ounce) can garbanzo beans, drained and rinsed2/3 cup creamy peanut butter stirred1/4 cup pure maple syrup1/2 tsp pure vanilla extract1 1/4 tsp baking powder1 pinch sea salt2/3 cup chocolate chipsInstructions:Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.Add all of the ingredients except the chocolate chips to a food processor and process until well-combined and a thick dough forms. Fold in the chocolate chips.Form round discs out of the dough and place on the prepared baking sheet.Bake in the preheated oven 8 to 12 minutes, depending on how soft or crispy you like your cookies.Allow cookies to cool at least 10 minutes before eating. Enjoy!Support the show

Kaci reached out to us regarding a cake dilemma she's facing! She made a cake and wishes to bring it home, but does she need to leave it with the host of the party? What steps should she take? We welcome your calls and comments on this matter.The fun continues on our social media pages!Jeremy, Katy & Josh Facebook: CLICK HERE Jeremy, Katy & Josh Instagram: CLICK HERE

Is the viral Japanese yogurt cheesecake worth making?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 find out for yourself if you should jump on the Japanese yogurt cheesecake trend, and you'll also discover a next-level take on no-bake rice crispies treats!You'll also want to try our favorite slow-cooker braised chicken dish, which relies exclusively on pantry staples and can be the foundation for countless dishes -- like a delicious weekday taco. Tune in for a quick dose of home cooking inspiration!***To join our monthly live hang, or for more recipes and cooking inspiration, sign up for our Substack here.***Links:Two-ingredient viral Japanese yogurt cheesecake recipe from Food & WinePistachio Halvah Rice Krispie Treats by Miro Uskokovic from NYT Cooking (unlocked)Kari's slow cooker braised chicken for an easy taco lunchTortilla Land ready-to-cook flour tortillas that Kari uses (not sponsored!)***To join our monthly live hang, or for more recipes and cooking inspiration, sign up for our Substack here.Got a cooking question? Leave us a message on our hotline at: 323-452-9084Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

January is bleak, but this month's Bake Club recipe is bound to put a smile on your face! Hosts Jesse Szewczyk and Shilpa Uskokovic dive into the world of bagels. Jesse talks us through the tips and tricks of how to make the perfect bagel from the comfort of your own kitchen. “Bagels are like this blank canvas,” says Jesse, “Where the yeast and the wheat are the flavor…and the toppings, obviously.”Plus, Melissa Weller from Bub's Bakery in New York City drops by the clubhouse. Melissa is a James Beard nominee and author of two beautiful books, A Good Bake and Very Good Bread. She discusses her love of bagels and how her past life as a chemical engineer helped her hone her craft as a recipe developer. Melissa also tackles a tricky listener question on how to make gluten-free bagels.We'd love to hear from you! Send your questions to BA Bake Club! Find us on Substack or send us a voice memo to bakeclub@bonappetit.com Learn about your ad choices: dovetail.prx.org/ad-choices

When the world feels like it's falling apart, how do we stay connected to ourselves while still showing up for what matters? In this episode, we're talking about collective trauma, what it actually means to be "regulated" (hint: it doesn't mean calm), and the tangible nervous system tools that can help you stay resourced during ongoing crisis. This isn't about fixing everything—it's about staying grounded enough to keep going.In this episode, you'll learn:What collective and vicarious trauma actually are, and how your nervous system processes witnessing suffering even through a screenWhy "regulated" doesn't mean calm—and what regulated activism actually looks like in practiceThe neuroscience behind tools like predictability, warmth, and nostalgia as primitive safety signals for your nervous systemWhy "tangible help kills the helplessness" and how micro-acts of care keep you connected and resourcedHow to practice dialectical thinking: holding both the horror and the helpers at the same time3 Takeaways:Regulated doesn't mean calm—it means connected. You can be furious, heartbroken, and activated AND still be regulated. Regulation is about staying connected to your body, your breath, and your capacity to respond (not just react) while you feel all the feelings and fight for what matters.Tangible help kills the helplessness. When everything feels too big and overwhelming, do something small and real. Drop off coffee for a neighbor. Text a friend "thinking of you." Bake bread and share it. These micro-acts of care aren't trivial—they're how we stay connected and resourced enough to keep going.Look for the helpers—it's neuroscience, not toxic positivity. Witnessing acts of courage, kindness, and resistance activates your vagus nerve and counters compassion fatigue. Your nervous system needs evidence that while the monster is real, the protector is active too. Practice dialectical thinking: horrifying things are happening AND people are showing up for each other. Both are true.Resources mentioned:CLICK HERE to join my monthly release class. Use the code "REGULATE" for 100% off.CLICK HERE to get 10% off my favorite phone boundary support (BRICK)Post from @meghanbreentherapy—Looking for more personalized support?Book a FREE discovery call for RESTORE, our 1:1 anxiety & depression coaching program (HSA/FSA eligible & includes comprehensive bloodwork)Join me inside Regulated Living, a mental health membership and nervous system healing space (sliding scale pricing available)Order my book, Healing Through the Vagus Nerve today!*Want me to talk about something specific on the podcast? Let me know HERE.Website: https://www.regulatedliving.com/podcastEmail: amanda@regulatedliving.comInstagram: @amandaontheriseTikTok: https://www.tiktok.com/@amandaontherise

Hello and welcome to Handgun Radio! I'm NOT your host Ryan Michad, This is  Weerd Beard from the wild woods of West Morocco, I'm Joined by my Crew, and this is your home for all the news, information and discussion in the handgunning world!   This week, we talk hand Cannons and pea Shooters   So, guys, how was your week?   Week in Review:   Drink Segment: (I got nothing,  David?) Stromboli Ingredients 1 ¾ cups lukewarm water 1 tablespoon granulated sugar 2 1/4 teaspoons or one packet active dry yeast 6 cups King Arthur Unbleached All-Purpose Flour 1 tablespoon table salt 1 large egg 1 tablespoon water Recipe Weigh or measure the flour and add to the mixing bowl with the sugar and salt. Stir a pinch of sugar and the yeast into the warm water. Once it starts bubbling, add to the other ingredients in the mixer. Let run until the dough cleans the sides of the bowl. Turn out onto a floured surface and knead by hand until the dough is smooth and supple. Place in an oiled bowl, turning once to coat all sides. Cover with a damp towel and let sit until doubled in size. 1 to 2 hours. Punch the dough down, and let rise again. For about half the time as the previous rise. Divide dough in half and roll out into rectangle. Lightly coat the surface with olive oil, avoiding the edges. Add sauce, meats, cheeses, and any other toppings desired. Roll the dough by the long edge, pinch the ends, and fold the ends under. Cover with a damp towel and let rise for 45 to 60 minutes. Whisk together the egg and water for the glaze. Slash the tops of the Stromboli, then brush the tops with the egg and water mixture. Preheat oven to 450F. Bake for 15 minutes. Turn the temperature down to 400F and bake another 15 minutes, or until the crust is golden brown. Allow the Stromboli to cool for 10-15 minutes, then slice and serve.   Main Topic:  Hand Cannons and Pea Shooters   Hand Cannons: S&W X Frame Remington Rolling Block .50 50 Reing Ruger Super Redhawk Magnum Research BFR Magnum Research Lone Eagle .44 Magnum and .50 AE Desert Eagle Colt Schofield S&W Model 29 .600 Nitro Revolver Howda Pistols Springfield Armory Single-Shot System Colt Walker Bond Arms Cyclops   Pea Shooters: NAA Mini Revolver S&W Escort Beretta Bobcat Rossi Garrucha .22 Short Revolvers Astra 2000 in .22 Short or .25 ACP .25 ACP .32 S&W Short Parlor guns, many in .22 BB and CB rimfire Liliput 4.25mm Kolibri 2mm   Wrap Up: Don't forget to shop Brownells using our affiliate link! Head to firearmsradio.net and click the affiliate link in the upper right hand corner! Be sure to go like Handgun Radio on facebook and share it with your friends! Leave us a review on iTunes! Check out VZ Grips!  Listen to all the great shows on the Firearms Radio Network! Check out the Patriot Patch Company!! www.patriotpatch.co   Weerd where can people find you? Assorted Calibers Podcast,  Weer'd World   Ryan Wild woods of central Maine Weekly on Handgun Radio   Oddball gunscarstech.com Assorted Calibers Podcast ACP and HGR Facebook Play screechingtires.wav   David Blue Collar Prepping Brena Bock Author Page David Bock Author Page Team And More Claus of War: Santa's Battle Chronicles Xander: Assorted Calibers Podcast Here so Ryan doesn't do a bad impression of me   Until next week, have fun & safe shooting!  

Our analysts (or “bakers”) compete in a Great British Bake Off–style episode, discussing how AI will automate credit card rewards personalization and what happens when Agentic AI turns mobile banking into a personal financial concierge. Join the discussion with guest host Senior Director of Podcasts and host Marcus Johnson, Senior Analyst Grace Broadbent, and Principal Analyst Tiffani Montez. Get more insights like these with our free, industry-leading newsletters covering advertising, marketing, and commerce. Sign up at emarketer.com/newsletters Follow us on Instagram at: https://www.instagram.com/emarketer/ For sponsorship opportunities contact us: advertising@emarketer.com For more information visit: https://www.emarketer.com/advertise/ Have questions or just want to say hi? Drop us a line at podcast@emarketer.com For a transcript of this episode click here: https://www.emarketer.com/content/podcast-great-bake-take-off-banking-payments-trends-2026-how-ai-powers-personalized-rewards © 2026 EMARKETER

Roadside farm stands are popping up everywhere, and for good reason!  In this conversation, I'm joined by Rayla to explore why this simple way of selling homemade food has gained so much traction and how it's becoming a valuable income stream and community touchpoint for so many families.  We talk through what it really looks like to start a farm stand from scratch, the time and profitability behind it, and why simplicity matters more than scale.  From zoning and logistics to packaging, marketing, and creating an experience people want to return to, this episode offers a realistic look at whether a farm stand could be a good fit for your season and goals! In this episode, we cover: - Why roadside farm stands are popping up everywhere and what's driving the renewed interest - What to consider before starting a farm stand, including zoning, cottage food laws, and location - Simple ways to start small with minimal infrastructure and upgrade over time - How distance from the road, visibility, and signage affect foot traffic - Choosing a focused product menu that's manageable and profitable - The realistic time investment behind baking and restocking a self-serve stand - How to run a shared farm stand with multiple contributors and clear inventory tracking - Why creating an experience matters just as much as the product itself - Packaging choices that work best for self-serve farm stands - Local marketing strategies that actually drive traffic and repeat customers - Whether farm stand oversaturation is a real concern - Income potential and what determines long-term profitability - Where to find resources, recipes, and community support for getting started View full show notes on the blog + watch this episode on YouTube. Thank you for supporting the sponsors that make this show possible! RESOURCES MENTIONED Check out Rayla's online course: Farmstand Made Simple: Start, Bake & Sell from Home in 30 Days (ALL INCLUSIVE WORKSHOP) Join her LIVE Zoom training every Saturday–teaching people how to start a farmstand or cottage baking business Tune into previous episodes with Flour Barn Bakery: Episode 244: Turn Your Homemaking Skills into a Business: How to Start a Microbakery with Lily and Ellen Episode 302: Building a Profitable Business from Home as a Mom: Lessons from a Micro Bakery with Lily Master the rhythm of sourdough with confidence in my Simple Sourdough course Gain the sewing knowledge and skills every homemaker needs in my Simple Sewing series Keep all my favorite sourdough recipes at your fingertips in my Daily Sourdough cookbook CONNECT Rayla Collins of Farmstand Club | Website | Instagram | TikTok Lisa Bass of Farmhouse on Boone | Blog | YouTube | Instagram | TikTok | Facebook | Pinterest Do you have a question you'd like me to answer on the podcast?  A guest you'd like me to interview?  Submit your questions and ideas here: bit.ly/SFLquestions.

Luke and Andrew are both tempted by a new phone that's being hyped at the CES tech show and that has them reminiscing about their Blackberries of old. Luke also went back to his own reporting from 2004 to fact check himself, and he didn't like the results.