Podcasts about Bake

What would life look like if we lived a divine version of ourselves? Imagine existing in the world with a deep sense of power, groundedness, confidence, trust, purpose, and love. If this vision of yourself presented to you through prayer, mediation or a dream, what would they look like? Feel like? How would they show up? As we wander through the hot & humid forest, we'll explore ways to find this divine version of you. The real you. What am I reading?The Witches of El Paso  by Luis Jaramillohttps://bookshop.org/a/111301/9781668033210Sparked: Discover Your Unique Imprint for Work That Makes You Come Alive by Jonathan Fieldshttps://sparketype.com/https://bookshop.org/a/111301/9781400225460https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Friday I'm in Love by the Cure What's for dinner? Eggplant Parmesan Sandwiches Ingredients:1-2 eggplants 2 eggs1 tablespoon all-purpose flourPanko breadcrumbs Fresh mozzarellaMarinara sauceFresh basilGarlic powderOnion powderItalian seasoningSalt & pepper Crusty bread (baguette, Ciabatta, or sub rolls work nicely) Instructions: Preheat oven to 425 degrees. Line 2 cookie sheets with parchment paper. Wash and slice eggplant (into discs). Whisk 2 eggs, flour, and salt and pepper in a shallow bowl. Place breadcrumbs and seasoning in another shallow bowl. Dip eggplant slices in egg mixture, then breadcrumb mixture, place eggplant slices on cookie sheet. Bake until golden brown, approximately 10 minutes on each side. Slice bread down the middle, spread one side of bread with marinara sauce, chopped basil, and fresh mozzarella. Add baked eggplant slices to bread, season with salt and pepper. Put back into the oven until the cheese is melted and golden brown. Enjoy! Strawberry Greek Yogurt Ice Cream SandwichesIngredients:2 cups 2% or full fat Plain Greek Yogurt1 cup strawberries diced into small pieces1/2 tsp vanilla extract3 tablespoons maple syrup8 graham crackersInstructions:Line a casserole or baking dish with parchment paper.In medium bowl, add yogurt, strawberries, vanilla extract and maple syrup. Mix well.Place half the graham crackers on the bottom of lined dish. Spread yogurt mixture evenly over graham crackers and top with remaining graham crackers.Freeze for 4 to 6 hours. Remove from freezer and cut into squares.Let sit for a few minutes in room temperature to slightly soften before serving.Support the show

Lil' Bake 'ems is no more. In what some are calling an "insane pivot," Valencia and Cooper Clementine (West Kester and Cameron Smith) are changing the format to explore each other's post-divorce love life. On today's episode, John T. Fowl (Ryan Hruza) is in the hot seat. Please share this podcast with friends and family, and clock that follow button while you're at it.

Today, we take a question from a listener, "Can I gulp down a raw egg for the protein?" This is a common question that comes up with boys and men, who Sandra has worked with. There's the obvious risk of salmonella food poisoning, but, there's other factors that can affect your body's ability to absorb the nutrients in raw eggs. We'll explain why plus give you some ideas of what to do instead. Tune in to listen to this slippery nutrition nugget:)Episodes mentioned, include:Ep 167 The Egg, The Whole Egg and Nothing but the Egg https://youtu.be/Pk8idsk5kpc?si=4S3MDvLifatkVZuo⁠Ep 29  The Scrambled Facts About Eggs and Health https://youtu.be/vMRjxG2llzM?si=9GfMGog_uZKOdt2fNutrition Nuggets 78 Egg Roll Bowl - A Twist on an Old Favourite https://youtu.be/hfcRsS_Dlus?si=wT26yf2CcsBB4XoPEp 102  Are Flaxseeds Safe to Bake? https://youtu.be/YqBM3xUREzA?si=NGGdnQx7ifZNPwyxEp 49 Budget Healthy Eating  - 20 Items for your Grocery List https://youtu.be/8s_YwCBG9Mo?si=W-cMbA8odomx2Xx7Enjoying the show? Consider leaving a 5 star review, and/or sharing this episode with your friends and family :)Sign up for our newsletter on our website for weekly updates and other fun info. You can also visit our social media pages. We're on⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.Your support helps fuel the stoke and keeps the show going strong every week. Thanks!Website: www.mywifethedietitian.comEmail: mywifetherd@gmail.com

Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome Rita Heikenfeld to share more summer recipes using foods mentioned in the Bible. Other guests include Gary Michuta from Hands On Apologetics, and pastoral counselor Kevin Prendergast. Plus news, weather, sports, and more… ***** A Prayer for Faithful Citizenship Gracious and loving God, let your Spirit be with us today. Hear our prayers and increase in us the will to follow your Son Jesus. Help us to draw on the resources of our faith as we use the opportunities of our democracy to shape a society more respectful of the life, dignity, and rights of the human person, especially the poor and vulnerable. We ask this through Jesus Christ, your Son, who lives and reigns with you in the unity of the Holy Spirit, one God forever and ever. Amen. ***** RECIPES FROM RITA: 7-LAYER RIGATONI Ingredients: 3 cups uncooked rigatoni pasta (8-9 ounces)1 lb turkey sausage (can use chicken sausage)28 oz can crushed tomatoes, undrained3 cloves garlic, finely chopped – 1 tablespoonPalmful fresh basil, minced or 1 tablespoon dried basil1 package (8 oz or so) sliced fresh mushrooms (3 cups)1 nice red bell pepper, drained and chopped1 cup shredded Parmesan cheese3 cups shredded Mozzarella cheese Instructions Heat oven to 375 . Spray rectangular baking dish 13x9x2-inches, with cooking spray.Cook and drain pasta as directed on package.While pasta is cooking, cook sausage in 10-inch skillet over medium heat 5 to 7 minutes,stirring occasionally, until no longer pink; drain.Mix tomatoes, garlic and basil.Layer half each of the pasta, sausage, mushrooms, bell peppers, Parmesan cheese, tomatomixture and mozzarella cheese; repeat layers.Bake uncovered 35 to 40 minutes or until hot and cheese is golden brown. ***** Full list of guestsSee omnystudio.com/listener for privacy information.

Luv 2 Dance (Extended Mix) -Mike Dunn, Doug Willis, Dave Lee ZRDoggz' Funk (Original Mix) - GarvinGettin' Jiggy Wit It Feat. Francis Goodman (Original Mix) - Block & CrownEvery Woman (Original Mix) - GhostbusterzWake, Bake & Shake (Original Mix) - Dan ShakeI Got This Feeling (Original Mix) - D.RossiniMakes Your Body Groove (Nu-Disco Mix) - Paul ParsonsDiscoland (Extended Mix) - Ladies On Mars, EFECTOS ESPECIALESDaisy's Dance (Original Mix) - Dan ShakeNight Moves (Extended Mix) - Joshwa, Enzo is BurningGet Back (Original Mix) - Nicole Moudaber, Castion 

Yumi has come up with a way to use up 2 really, really nasty bananas - in a way the kids won't even notice.2 NASTY BANANAS -> CHOC CHIP MUFFINS2 nasty, dead-looking bananas 180g55g melted butter1 egg1tsp vanilla100g greek yoghurt150g wholemeal (or regular) self-raising flour70g dark chocolate chipsPre-heat the oven to 180CPrepare a 6-hole muffin trayMash well your bananas. Sometimes if I can be bothered, I used the back of a spoon to smoosh them through a sieve so there are absolutely NO LUMPSAdd in the butter, egg, vanilla, and yoghurt and mix well.Sift in the flour. Mix with a light hand - just a couple of emphatic stirs with a big slotted spoon.Add in the choc chips. Mix around, being careful not to overdo it.Distribute batter among the 6 muffin holes.TO ENSURE I get the kids over the line, I sprinkle some brown sugar on top of each muffin. This is optional.Bake for 20 mins or until cooked.REALLY GOOD eaten hot with butter but I freeze them then put them in school lunches direct from the freezer. Hosted on Acast. See acast.com/privacy for more information.

You can have it all—healthy, delicious, and actually crave-worthy. This week, we're joined by the brilliant and bubbly Samah Dada—cookbook author, wellness creator, and the force behind the cult-favorite blog Dada Eats. She's here to prove that clean eating doesn't have to mean boring, and that indulgent recipes can still be nourishing. From her viral avocado cream pasta to the frozen date desserts that taste like Reese's, Samah shares her go-to summer staples, pantry must-haves, and the five spices that will change your cooking forever. We dive into her journey from The Today Show to building her own brand, how she healed her body after a PCOS diagnosis, and why flavor (and fun) are the key ingredients to feeling good. Whether you're cooking for a crowd, trying to eat cleaner, or just want to fall back in love with food, this episode is packed with practical hacks, thoughtful wellness tips, and inspiration to make your kitchen—and your life—a little more joyful. Mentioned in the Episode: Dada Eats Love to Cook It: 100 Plant-Based Recipes for Everyone at Your Table An Anti-Inflammatory Cookbook by Samah Dada Dada Eats Recipes Dada Eats Blog Dada TV Alien Eau de Parfum by Mugler  REVLON Super Lustrous Lipstick in Smoky Rose MERIT Beauty Shukette Restaurant NYC A Sony Music Entertainment production.  Find more great podcasts from Sony Music Entertainment at sonymusic.com/podcasts and follow us at @sonypodcasts  To bring your brand to life in this podcast, email podcastadsales@sonymusic.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

Join me as I chat with Yoann Pavy, the growth mastermind behind AI Apply and ex-Deliveroo & Depop head of growth.Timeline 00:00 – AI tooling's golden age (and why it's overwhelming) 00:31 – Introducing Yo, the “most gangster” consumer marketer I know 00:45 – What you'll learn: short‑form content, paid ads, automations 01:23 – Sponsor: Talent Fiber makes offshore hiring effortless 02:12 – Yo's creative AI spotlight: VO3 videos & gorilla vlogs 04:46 – Humans vs. AI avatars in paid videos (spoiler: humans still shine) 07:20 – Building your creator pyramid with Sideshift & Shortimize 10:00 – Automating code changes via “Jarvis” in Slack 14:38 – Scaling organic content: thousands of posts, not dozens 18:00 – Product‑channel fit: build the media first, product second 20:30 – Automating international growth: 20+ languages in weeks 24:00 – Filtering AI noise: focus on what's already working 27:15 – The biggest gap: corporate brands vs. startup agilityKey Points • AI creatives are exploding—VO3 videos hit millions of likes fast. • Human spontaneity still outperforms AI‑only videos—for now. • Slack‑based AI agents (“Jarvis”) deploy code, update copy, spin up PRs. • Automate localization: add new languages weekly without human translators. • Scale organic distribution by multiplying creators and formats. • Product‑first mindset flips: media channel drives features. • Startups win by sprinting on AI while corporates stall in red tape.Deep‑Dive SectionsCreative AI in Paid Ads Verdict:

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Ep. 193: It's been a season of change, and in this episode, Fi and I are getting into what it really looks like to walk away from what's comfortable in order to make space for something better. We talk about that weird in-between stage—when you've decided to leave, but don't know what's next—and how we've both been sitting with that uncertainty in our own ways. Fi opens up about her breakup, the emotions that caught her off guard, and how she's learning to listen to herself more deeply. Whether you're navigating endings, glow-ups, or something in between, this one's for you. 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 Fi's Instagram click here! Sponsored By: Upgrade your kitchen with Caraway's non-toxic cookware. Visit carawayhome.com/WELLNESS10 or use code WELLNESS10 for 10% off your next purchase. Hungryroot makes healthy eating easy — 40% off your first box + a free item for life at hungryroot.com/POW with code POW. Visit dreamrecovery.io and use code PURSUIT15 for an exclusive discount on products that support deeper sleep and better recovery. Maui Nui delivers wild-harvested, nutrient-rich venison straight to your door. Order now at mauinuivenison.com/POW. Supply is limited so don't wait! Bake-from-frozen sourdough, pasta & pastries — ready in 25 minutes. Visit wildgrain.com/POW for $30 off your first box + free croissants in every box. The first 1,000 to join at functionhealth.com/POW or use gift code POW at sign-up get a $100 credit toward their membership. Whether you're launching a side hustle or building the next big brand, Shopify makes it simple to start and scale. Visit shopify.com/mari to make it happen. Show Links: Bloom Pop delivers bold, bubbly flavor with real gut health benefits—made with clinically-backed prebiotics and no junk. Topics Discussed 00:52: Fi's lore 00:23: Life updates since Fi's last appearance 02:45: New boyfriend reveal 03:49: Personal growth after breakup 05:05: Dating a baseball coach long-distance 09:30: Golfing as a couple 10:05: Golf and real estate networking 12:25: Your partner shouldn't hate you 13:43: Baseball season and relationship logistics 14:21: Pregnancy holidays and birth planning 19:24: Mari's baby ultrasound and health update 22:30: Gender reveal & cupcake fail 24:50: Ridiculous baby purchases 25:40: Mari's formula ingredient rabbit hole 31:48: Fi's Bartholin cyst 34:26: Symptoms and progression 38:20: ER treatment of cysts (to be continued) Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, the kitchen is closed.  Anne and Karen detail their courthouse adventures during the Michael Colucci trial.  The bidding is opened on Karen's signed, original courtroom drawing.  You can email us at murder.sugarcoated@gmail.com to provide your bid.   #femalevoices #courtreport #murdertrial #colucci #truecrimepodcast #applepodcasts #spotify #goodpods #YouTube #courtroomartist #courtroomdrawing #upforauction

We talk about the “most aggressive set-piece team in the world.” We review the friendly draw with the Germans, the Open Cup win over the Fire, and the thrashing of the Quakes 4-1. And we get ready for two matches against Western Conference teams that are trying to catch our Loons in the standings.   (4:40) Loon or Loonlet Trivia (11:00) Quick Hits (26:15) Holstein Kiel Recap (28:10) Chicago Fire Open Cup Recap (45:40) SJ Earthquake Recap (1:01:15) LAFC Preview (1:04:30) Portland Preview (1:08:25) Loon Droppings   ------------------   BlueSky: @loonybinpodcast.bsky.social Dan Elias (@oyvey2you.bsky.social) Matt Leaf (@mnloonlet.bsky.social) Email: theloonybinpod@gmail.com Website: theloonybinpod.com.  Insta: instagram.com/theloonybinpod YouTube: youtube.com/@loonybinpodcast  

Besides having a new baby, two restaurants and two cookbooks @chefsuzannevizethann made time to chat with me on the podcast about her beautiful brunch cookbook.Stephanie Hansen:Hello, everybody. Welcome to the Dishing with Stephanie's Dish podcast. We are here today with Chef Suzanne VizethannChef Suzanne has written a book called Brunch Season, and the subtitle is A Year of Delicious Mornings from the Buttermilk Kitchen. And I love a book that takes, like, a single subject but really, like, elaborates on it, because I think when you think of brunch dishes, you have, like, you know, the top five in your mind, and you really have done a comprehensive guide here of how to explore brunch from not just like, egg dishes, but all the way through seasonality. So for me, I love books that either give you seasonal guidance because, like, I'm in summer right now, so how do I make a brunch for friends and what ingredients do I use? I love the way you organize this book. Did you. Is this your first book?Suzanne Vizethann :It's our second book. You know, the first book, “Welcome to Buttermilk Kitchen” Was more of a restaurant focused book, like 100 recipes from the restaurant. So this. This book is, you know, more of a standalone book. It's definitely recipes that you would find maybe as specials in the restaurant, but more as me as a chef, like, my voice as a chef.“Welcome to Buttermilk Kitchen” Stephanie Hansen:So let's talk about that for just a second, because I think a friend of mine, Gavin Kaysen from the Twin Cities, he has, like, a book called At Home that's more of his, like, personality and style. And then he has the restaurant books, which are highly stylized. Obviously, it's a beautiful restaurant. What, after writing the restaurant book, made you want to kind of bring that home into your point of view?Suzanne Vizethann :I think that I love. Well, first of all, I love cooking, and I love sharing recipes with people. And, you know, like you said kind of, you brought up a really good point that chef recipes and restaurant recipes are just that. They're restaurant recipes, and they're sometimes really difficult to pare down to something small and make them accessible in the home kitchen. And so while we attempted to do that in the first book, I think that this was more of an opportunity to say, okay, hey, this is something that I might cook at home, or, you know, this is something that I like to cook in the summer or in the fall, and kind of really bringing that, like, you in my home with me.Stephanie Hansen:So can you tell me a little bit more about your restaurant?Suzanne Vizethann :Sure, yeah. So we actually have two the original restaurants in Atlanta, Georgia. It's been open almost 13 years. You know, brunch focused restaurant, open in the morning, you know, breakfast and lunch primarily. And then I actually just opened a restaurant up in Maine. I live here full time up on the mid coast in a town called Camden. And we have, we took over an 81 year old diner and opened another Buttermilk Kitchen here. And that one's called Buttermilk Kitchen at Mariners to honor the old name.Suzanne Vizethann :So, yeah, same, same style, you know, still a breast brunch driven restaurant, but a little bit more of a coastal flair since we are right on the water.Stephanie Hansen:And did you have a, did you have a move that precipitated opening in another location? Because I'm fascinated by how people can run restaurants. A one and then two, like in two different states. I just don't.

Besides having a new baby, two restaurants and two cookbooks @chefsuzannevizethann made time to chat with me on the podcast about her beautiful brunch cookbook.Stephanie Hansen:Hello, everybody. Welcome to the Dishing with Stephanie's Dish podcast. We are here today with Chef Suzanne VizethannChef Suzanne has written a book called Brunch Season, and the subtitle is A Year of Delicious Mornings from the Buttermilk Kitchen. And I love a book that takes, like, a single subject but really, like, elaborates on it, because I think when you think of brunch dishes, you have, like, you know, the top five in your mind, and you really have done a comprehensive guide here of how to explore brunch from not just like, egg dishes, but all the way through seasonality. So for me, I love books that either give you seasonal guidance because, like, I'm in summer right now, so how do I make a brunch for friends and what ingredients do I use? I love the way you organize this book. Did you. Is this your first book?Suzanne Vizethann :It's our second book. You know, the first book, “Welcome to Buttermilk Kitchen” Was more of a restaurant focused book, like 100 recipes from the restaurant. So this. This book is, you know, more of a standalone book. It's definitely recipes that you would find maybe as specials in the restaurant, but more as me as a chef, like, my voice as a chef.“Welcome to Buttermilk Kitchen” Stephanie Hansen:So let's talk about that for just a second, because I think a friend of mine, Gavin Kaysen from the Twin Cities, he has, like, a book called At Home that's more of his, like, personality and style. And then he has the restaurant books, which are highly stylized. Obviously, it's a beautiful restaurant. What, after writing the restaurant book, made you want to kind of bring that home into your point of view?Suzanne Vizethann :I think that I love. Well, first of all, I love cooking, and I love sharing recipes with people. And, you know, like you said kind of, you brought up a really good point that chef recipes and restaurant recipes are just that. They're restaurant recipes, and they're sometimes really difficult to pare down to something small and make them accessible in the home kitchen. And so while we attempted to do that in the first book, I think that this was more of an opportunity to say, okay, hey, this is something that I might cook at home, or, you know, this is something that I like to cook in the summer or in the fall, and kind of really bringing that, like, you in my home with me.Stephanie Hansen:So can you tell me a little bit more about your restaurant?Suzanne Vizethann :Sure, yeah. So we actually have two the original restaurants in Atlanta, Georgia. It's been open almost 13 years. You know, brunch focused restaurant, open in the morning, you know, breakfast and lunch primarily. And then I actually just opened a restaurant up in Maine. I live here full time up on the mid coast in a town called Camden. And we have, we took over an 81 year old diner and opened another Buttermilk Kitchen here. And that one's called Buttermilk Kitchen at Mariners to honor the old name.Suzanne Vizethann :So, yeah, same, same style, you know, still a breast brunch driven restaurant, but a little bit more of a coastal flair since we are right on the water.Stephanie Hansen:And did you have a, did you have a move that precipitated opening in another location? Because I'm fascinated by how people can run restaurants. A one and then two, like in two different states. I just don't.

In this episode, host Miranda Bradley chats with Chris Bake, who retired in 2024 from his executive duties on the board of Vitol, a global energy and commodity trading company. Bake is also the founding donor of the Global Sustainability Leadership Institute at UT. He received his BBA in international business and marketing from McCombs in 1988.

I've been eating too many of the Daily Bread lamb pies lately as our local coffee hut here at the beach has started stocking them. They are too good, but they'll send me broke, so I've worked on recreating one at home and it's sensational! Meltingly tender lamb and a mix of spices that just hum with flavour. Makes 4-6 single serve pies Ingredients 2 tablespoons olive oil 1 large onion, diced 800g-1kg diced lamb, I used 2 rumps 2 cloves garlic, chopped 1 heaped tsp turmeric powder 1 tsp each coriander powder, ground cumin, paprika ½ tsp ground ginger 1 tsp sea salt & ¼ tsp white pepper 400g tinned crushed tomatoes Water 300g flaky puff pastry Egg wash Sesame or cumin seeds for pie tops Method Heat the oil and sauté the onions until softened. Add in diced lamb and brown. Add spices and cook for 2-3 minutes until your kitchen smells glorious. Add in crushed tomatoes and enough water to just cover the meat. Cover tightly with a lid and cook for 1 hour until lamb is very soft. Shred some of the lamb with two forks, leaving some pieces whole. Cool. Make the pies: Preheat oven to 190 C and place a tray in to heat. Use half the pastry to line the pie tins (see note). Brush the pastry edges with water or egg wash. Fill with cooled filling. Roll and stretch remaining pastry until it is very thin, and use for the lids of the pies. Seal the edges well. Use a sharp knife to slash the tops of the pies with a few times – this let's the air escape. Brush with egg wash and sprinkle with sesame or cumin seeds. Bake on the preheated tray for 40 minutes or until the pastry is golden brown. Leave to sit for at least 10 minutes, for ease of eating. Nici's Note: Use a 6-hole Texan muffin tin instead of individual tins. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Do I have to eat all three types of seeds? Don't they have similar benefits and functions? Today, Rob and Sandra discuss the differences between flax seeds, hemp hearts, and chia seeds. We cover their nutritional profiles and differences, plus, how to include them all daily for an investment in your future health.Episodes mentioned include:Ep 33. Seeds, The Poor Cousins of Nutshttps://youtu.be/sruEEJLnJ00?si=zDOZZb1SSOo44BeqNutrition Nuggets 102. Are Flaxseeds Safe to Bake? https://youtu.be/YqBM3xUREzA?si=MiMmBO-JIPZvgeRIEp 140. Easy Ways to Add More Fibre https://youtu.be/3ywLwGcrMU8?si=UJAKLVptRSnp-nw3Enjoying the show? Consider leaving a 5 star review, and/or sharing this episode with your friends and family :)Sign up for our newsletter on our website for weekly updates and other fun info. You can also visit our social media pages. We're on⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.Your support helps fuel the stoke and keeps the show going strong every week. Thanks!Website: www.mywifethedietitian.comEmail: mywifetherd@gmail.com

Billy and Jack Heverin reflect on a big week - including Dane Swan, the cleverest business names, two lots of Brownless Craft, a Bake for James Brayshaw, St Kilda's Jack Sinclair, the man who took the mark of the century for Blackburn, the best of the Idiot FIle for 2025, and a joke from Billy about his new deodorant.See omnystudio.com/listener for privacy information.

Whitney and the gang is back for Season 13 of My Big Fat Fabulous Life and I didn't hate this episode. Whitney hosts a BGDC in London where she body rolls, head circles and humps the floor. Greensboro awaits and so does the villain of the season...Tal. Glenn peaces out the second Whitney returns home. Whitney lets everyone know that London inspired her to artficially inseminate her Big Ben. Tal brings the worst kind of hostess gift and Ashley returns...after taking a little nap. We also say goodbye to trainer Will and Henchi this episode. Don't forget to follow on all the socials @fluentinbravo And please rate, review and subscribe. It's free!

Hot outside and your oven's off-limits? No problem!    We're obsessed with Sally's Baking Addiction's No-Bake S'mores Icebox Cake!

Fresh from a trip to the City of Dreams, Billy kicks the show off with an All Sports Report - and he's interested in how a certain media member will handle tonight's Roos vs Dogs game. Billy is off on a road trip with his better half - so we've got some conversation starters for him. Then he gets in the kitchen and delivers an all time Bake to James Brayshaw. We want you to tell us who can get stuffed, the Eagles are debuting a player with the best name in footy, and we have an enormous Idiot File full of Billy's biggest cockups of 2025 so far. Aaron Finch phones in to chat about the 2nd Test between Australia and the West Indies, and Billy sends us to a holiday with a joke about an Irish Flower Shop.See omnystudio.com/listener for privacy information.

A Cleveland mother was sentenced to up to 23 years in prison after handcuffing her six-year-old son, who was then mauled by a pit bull in Savannah. Prosecutors described disturbing details of abuse, including photos shared on Snapchat. This episode looks at the case, the sentencing, and what’s ahead for others charged. Read more: https://www.richlandsource.com/2025/06/30/mother-of-maimed-child-in-savannah-dog-attack-sentenced-to-20-plus-years/ Dyanna Lynn White sings “Bake a Cake”: https://www.youtube.com/watch?v=qynGX-6keiUSupport the show: https://richlandsource.com/membersSee omnystudio.com/listener for privacy information.

June's bake, the delightfully tropical Hummingbird Cake, was the first Bake Club layer cake, and our listeners had questions! Jesse and Shilpa dig in to this iconic Southern cake and explain the differences between our recipe and the classic. Plus, they're joined by Great British Bake Off S1 winner Edd Kimber to answer a listener question and talk all things small batch baking.Buy tickets to STAY COOL: A Summer Food Podcast Evening here: https://www.thebellhouseny.com/staycool And, send us your baking questions and stories of your worst baking disasters at bakeclub@bonappetit.com or at this form to be featured on the live show! Learn about your ad choices: dovetail.prx.org/ad-choices

Happy Transformation Tuesday, y'all! It's admittedly been way too long. I took a summer pause to take my son to camp and decompress for awhile with the hopes that this time would inform future creativity. I have also been busy serving clients. On that note, if you would like a complimentary 20 minute consult to discuss any health improvement goals and see if we're a fit for working together, I'm here to listen. Simply connect with me at FavorFat@gmail.com.In this episode #68, we begin with a question from listener, Mary Ellen, who asked me about supplements. This is a topic on which I've evolved due to some personal experiences from experiencing “silent migraines” and learning about some mineral deficiencies. I answer Mary Ellen's good questions with some general advice about selecting supplements and share my own journey over the last couple of years regarding magnesium deficiency and finding Dolovent. If you have a question about supplements or anything else, be in touch!Then I move on to something that should NOT be controversial but is for some, especially the media funded heavily by Big Pharma and Big Food. Know that I aim to share my health-focused perspective and do not at ALL get political here. The Nourishment Mindset is apolitical; I can't think of a much worse way to get our cortisol levels up. Each time I do yoga, meditate, pray or engage in any form of self-care I'm actively trying to lower my stress hormones, which is why I generally avoid poly-tics as it has the opposite effect.The MAHA Report was authored by HHS and posted on the White House website. It focuses on identifying the root cause factors for the shocking levels of disease in our youth and how to Make America(‘s Children) Health Again. It's not perfect and frankly, there was almost nothing there that I didn't already know, but the point is that it's out there and it made national news. Although it should've been covered MUCH more extensively.We do not have a “health”care spending issue. We do have a massive problem with corporate capture and government entanglement, non-nutritive foods comprising the majority of our diets, being surrounded by endocrine disrupters, poor lifestyles and more. I dive into my take on each of these root causes then provide my answers to the necessary question of “what should my family do?” Tune in and then let me know your thoughts in the comments or directly.FINE READ-This is a heavy one! I'm nearing the half-way point of Dr. Jordan Peterson's 12 Rules for Life: An Antidote to Chaos. This dude gets an A++ for straight talk! Pretty intense but also quite readable. I'm a large fan of personal responsibility which seems to have fallen out of favor in our culture but it doesn't mean its ineffective. It is reminding me of one of the reasons I left a job I loved with a leading metabolic healthcare company: I wanted to be much more direct with my patients. Being in private practice affords me the ability to do just this and I'm aware that I'm not a fit for some people and that's okay!FINE RECIPE- Spicy Tuna Melt CupsThis is a protein and nutrient packed household favorite developed by my husband, Patrick. YUM!1. Preheat oven to 350 degrees and grease a muffin tin.2. In large mixing bowl combine 5 oz tuna, 2 eggs, 1/4 cup sour cream, 1/4 cup mayo (watch out for seed oils!), 1/4 cup chopped onions, 1.5 cups shredded cheese, 2T minced herbs of your choosing and salt and pepper to taste. We also like to add a generous shake of Pluck seasoning!3. Fill the muffin tins with the mixture and top with a jalepeno or other pepper if you like.4.Bake at 350 degrees for 25 minutes and enjoy. They make a great snack or lunch when you add a salad topped with extra virgin olive oil and a side of fermented goodness such as kimchi or sauerkraut.FINE FIND-I'm loving this life hack taught to me by the wonderful Dr. Elizabeth Moran of Premier Gynecology in Charlotte, NC. She's not only my doctor but a lifelong friend and SO knowledgeable about women's health.I love a good sized squirt of lemon and lime juice in my morning “mocktail” of sparkling water (love my Soda Stream) with a pinch of salt. I buy organic limes and lemons but often can't get through them before they turn. When visiting Elizabeth, I noticed she had them stored in dispensers in her fridge. She juices them after purchase and therefore has no issue with spoilage in her fridge. I bought these glass dispensers on Amazon to avoid plastic contamination et voilà! (If you're wondering what's to the right of them, that's super nutrient dense fermented cod liver oil we take by the shot chez Huey.)That's a wrap, friends. Many thanks for your support, questions and more. If you haven't purchased my book, The Nourishment Mindset, please consider doin so on Amazon or my website for a signed copy. If you have ordered it from Amazon and benefited in any way, please consider leaving a quick review there. Santé and be nourished, y'all!LINKS:https://amzn.to/3kDN85zhttps://favorfat.substack.com/https://www.favorfat.comhttps://www.whitehouse.gov/wp-content/uploads/2025/05/WH-The-MAHA-Report-Assessment.pdf This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit favorfat.substack.com

4th of July is right around the corner and Nancy of Bake House Bread Company is giving tips on making the perfect red, white, and blue holiday spread!

Carrot cupcakes Ingredients 1 tsp baking powder ¾ cup plain flour 1 tsp cinnamon 1 tsp baking soda ½ cup raw sugar 2 free range eggs ½ cup vegetable oil 2 cups grated carrots ½ cup chopped nuts (can be walnuts or hazelnuts). 2 tbsp raisins 2 tbsp of decoration Icing Juice of 1 lemon 1 tbsp butter, softened 100g cream cheese, softened ½ cup icing sugar, sifted Method Preheat oven to 190*C. Combine all dry ingredients in a large bowl. Add eggs and oil and mix until just combined. Fold in carrots, nuts and raisins. Divide mix evenly between lightly greased cupcake moulds or muffin tins. Bake for 20-25 minutes. Allow to cool in tin for 5 minutes then turn out onto wire racks. Ice when completely cool, and decorate with anything - light silverballs, sunflower seeds, coconut or shaved chocolate. For the icing Beat together lemon juice, cream cheese and butter. Add sugar and continue to beat until smooth.See omnystudio.com/listener for privacy information.

I love these little biscuits; they really brighten up even the most dreary day, and kids love making them so it's a good school holiday activity. I've added sesame seeds to mine for texture and taste and I recommend you do too, or use poppy seeds. Makes 15-18 Ingredients 100g butter, soft 2/3 cup (about 100g) icing sugar 1 cup plain flour 1 heaped tbsp cornflour 3 tbsps. sesame or poppy seeds (optional) Jam and/or marmalade Method Preheat oven to 170 C. Line a tray with baking paper. Beat butter and icing sugar until pale - I do this for about 5 minutes. Add flours and seeds (if using) and mix well. Roll mixture into balls and place on a tray, making a deep thumb indent into each one. Bake for 15 minutes then remove from oven. Spoon a teaspoon of jam or marmalade into the hollows and return to the oven for 8-10 minutes more. Cool on a wire rack. Why are these worth making? They're quick and easy to make and cook. Great way to use up marmalades or jams. The addition of seeds gives them great texture and flavour. Sensible for portion control – no giant cookies here! LISTEN ABOVE See omnystudio.com/listener for privacy information.

Send us a textIs Pie to Die For the best Hannah Swensen mystery we've seen in years? We dig into the flour-dusted details and cozy chaos in this brand new Hallmark Movies & Mysteries release starring Alison Sweeney and Victor Webster.Andrea and Eric are back at The Cookie Jar talking kitchen fight scenes, swoon-worthy kisses, surprising sleuths, and whether Hannah fainting was totally out of character. Plus, we give props to Dolores' janitor disguise, shout out the costume designer, and wonder aloud if Hallmark is finally leaning into the chemistry we've all been waiting for.From fake knives to tango lessons, we cover it all—along with some bonus Hallmark trivia, a few theater-themed mystery recommendations, and a quick debate about winter jackets in Minnesota.Perfect for fans of Hallmark Mystery movies, Murder, She Baked, or anyone who loves their sleuthing with a side of sass and sugar.Follow us on social media: Instagram and TikTok: @hallmarkmysteriesandmoreYoutubeOr visit our website. This podcast was created by fans for fans and is NOT affiliated with or sponsored by Hallmark or the Hallmark Channel.

In todays episode l am in conversation with Elisa Sunga who is the woman behind the phenomenal concept of the cake picnic tour and also the beautiful Instagram account Salted Rye. We spoke about her introduction to baking and the inspiration behind the Cake picnic tour which is also coming to the UK in July.Cake picnic tourSaltedryeInstagram SaltedryeInstagram Cake picnic tourAlso in todays episode l catch up with what  i have been up to in the business in the month of June and also what I've seen trending in June.The podcast will be on a summer and will be back in September with Season 5Happy Summer If 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 KakelandBlog: Adventures in kakelandPublished books for hobbyist and cake business owners. A food management system: for small home based food businesses Bake -cover-finish -deliver: Weekly baking planner Cake business order form book Blank recipe book Dated weekly cake business planner (2025) My Business social media channelsInstagram: Kake and CupkakeryFacebook: ...

Want to take your commercial baking business to the next level? Discover how the American Bakers Association fuels growth through advocacy, networking, and industry insights. In this episode of Bake to the Future, Clyde's Donuts President Josh Bickford, and Cain Food CEO Terry McCurry sit down with ABA Senior Director of Membership Ben Simpson and ABA Director of Marketing and Communications Anne Fairfield-Sonn to discuss how ABA membership has empowered their companies to lead, innovate, and thrive in a rapidly evolving environment. With special guests: Josh Bickford, Clyde's Donuts President and Tom McCurry, Cain Food CEO Hosted by: Anne Fairfield-Sonn, ABA Director of Marketing and Communications and Ben Simpson, ABA Senior Director of Membership

Moim i Waszym gościem jest Wojtek Błaszkiewicz-Okrągły, twórca Must Bake – cukierniczego projektu, który pokochało Trójmiasto. Rozmawiamy o jego drodze, inspiracjach i o tym, jak łączy wypieki z jakością, rzemiosłem i dobrą kawą.Linki:- Strona domowa- Instagram | X/Twitter- Must BakePartnerzy:- Palarnia kawy HAYB (w odcinku kod -10% na kawy i herbaty!)- Must BakeProwadzący: Krzysztof KołaczMam prośbę: Oceń ten podcast w Apple Podcasts oraz na Spotify. Zostaw tyle gwiazdek, ile uznasz. Twoja opinia ma znaczenie!Zainteresowany współpracą? Pogadajmy! kawa@boczemunie.plSłuchaj, gdzie chcesz: Apple Podcasts | Spotify i przez RSS.Rozdziały:(00:00:00) INTRO(00:00:44) Wstępniak(00:05:07) Historia Wojtka i Must Bake(00:35:33) Rady dla Was i co przyniesie przyszłość

Brussel sprouts with bacon and parmesan bake Cook time: 5 minutes Prep time: 5 minutes Serves: 4 12 brussels sprouts, stalks removed 4 rashers of streaky bacon, roughly chopped 1 cup finely grated parmesan 1 tbsp sunflower oil Flaky salt and cracked pepper Pre-heat a oven to 180*c Cut stalks off brussels sprouts and cut each brussel into 1/2. Bring a pot of salted water to the boil and blanch them for 1 minute and refresh in iced water to halt cooking. Heat the sunflower oil in a pan and sauté bacon for 3-4 minutes. Add sprouts in the last 30 seconds, season and transfer to a roasting tray. Sprinkle over the parmesan and bake for 25 minutes. Serve straight from the oven. LISTEN ABOVESee omnystudio.com/listener for privacy information.

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

This week on Nacho Fitness Coach, Caleigh and Sara dive into one of the most misunderstood concepts in nutrition: the difference between eating healthy and eating for weight loss. We talk about how your personality—whether you're more of a "cook" or a "baker"—can shape your approach to fitness and nutrition, and why that actually matters when you're setting goals. We also get into journaling (of both the food and feelings variety), Gusher confessionals, banana girth (this again?), and how sometimes the smallest tweaks make the biggest difference. Plus, we cover the moment Caleigh realized ChatGPT might actually be her best assistant… and possibly her therapist. It's another episode full of useful info, unhinged tangents, and way too much discussion about fruit size.Connect with us on social media!Instagram | TikTok | Threads | Youtube | Facebook | X (Twitter) | WebsiteThis podcast offers health, fitness, and nutritional information and is designed for educational and entertainment purposes only. You should not rely on this information as a substitute for, nor does it replace professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other healthcare professional. Do not disregard, avoid, or delay obtaining medical or health-related advice from your healthcare professional because of something you may have heard on this podcast. The use of any information provided by Nacho Fitness Coach podcast is solely at your own risk.

This week, the Hacks return amid a whirlwind of headlines and rising tensions. Axe and Murphy are joined by the incomparable Maggie Haberman—Pulitzer Prize-winning journalist and one of the most trusted chroniclers of American politics. The Hacks dig into the escalating conflict in the Middle East, Trump's abrupt departure from the G7, the drama unfolding in the New York races, and the latest on Ukraine. Plus: ICE operations in Los Angeles, the horrific assassinations in Minnesota, rising political polarization and violence, and what 2026, 2028—and yes, even tomorrow—might bring. -- If you want to honor Melissa and Mark Hortman, please read this note from their children on how to honor their parents:  Plant a tree. Visit a local park and make use of their amenities, especially a bike trail. Pet a dog. A golden retriever is ideal, but any will do. Tell your loved ones a cheesy dad joke and laugh about it. Bake something — bread for Mark or a cake for Melissa, and share it with someone. Try a new hobby and enjoy learning something. Stand up for what you believe in, especially if that thing is justice and peace. Hope and resilience are the enemy of fear. Our parents lived their lives with immense dedication to their fellow humans. This tragedy must become a moment for us to come together. Hold your loved ones a little closer. Love your neighbors. Treat each other with kindness and respect. The best way to honor our parents' memory is to do something, whether big or small, to make our community just a little better for someone else.

Hi Bakers, No one wants to make donuts, but being gluten-free, I can't find a great one…So I'm making them. Here is what to expect from this recipe: a classic chocolate cake flavor with a moist, slightly dense crumb. Sweet white chocolate ganache adds richness and a beautiful glaze to these. Swap out the white chocolate for dark if you want the uber chocolate experience. You can make this! It's quick, easy ,and I know you will love them as much as I do. I hope you try them and send me pictures of your creation. Silicone mold and piping bag were bought online and are recommended equipment. Enjoy~CarolynGluten-free Chocolate Donuts with White Chocolate Icing Adapted from King Arthur Flour's recipe for Chocolate Fudge Donuts. Dry Ingredients 1 cup Cup4Cup Multipurpose gluten-free  Flour (original Blend with milk powder)1/4 cup blanched almond flour3/4 cup light brown sugar1/2 cup cocoa powder1 teaspoon sweet rice flour1/2 teaspoon baking powder1/2 teaspoon baking soda 1/2 teaspoon salt1/2 teaspoon espresso powder Wet Ingredients8 tablespoons melted butter, cooled to room temperature2 large eggs1/4 cup milk +1 tablespoon4 tablespoons unsweetened applesauce1 teaspoon vanilla1 teaspoon white vinegarIcing12 ounces white chocolate (I use chips for this)4 ounces of cream Decorationssprinkles, cocoa nibs, mini chocolate chipsPreheat the oven to 350°F. Oil the donut molds and place them on a cookie sheet. Whisk the dry ingredients together in a large bowl and set aside. In a medium-sized bowl, whisk together the wet ingredients. Pour the wet into the dry and mix until just combined. Scrape the bowl to make sure it mixes thoroughly. The dough will be very thick. Pipe or scoop into the donut pan and smooth out the top. Do not overfill or the donuts will be misshapen. Bake for about 12-15 minutes or until the donut springs back when touched. Let it sit for 5 minutes, and then remove it from the mold to cool completely on a rack. Heat the cream and white chocolate in the microwave in 30-second increments. Stir after each time and continue heating until smooth but not boiling. This should only take 1 minute or so. Let ganache cool slightly for a thicker coating or use immediately for a lighter coat. Dip the donut into white chocolate icing and swirl gently to coat. Immediately decorate with sprinkles or other decorations. Let the ganache set for 10 minutes and enjoy. Donuts are best eaten the day they are made, so dig in!  

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Hello and welcome to Handgun Radio! I'm your host Ryan Michad 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 what we would buy if we won the lottery!!   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: Installed AC, Gotta get more 20 GA ammo.   Weerd:   Oddball:   David:   Drink Segment: Copper Cannon white Rum   Spicy Watermelon Daiquiri 2 oz Chili Infused rum 1oz Watermelon syrup 1oz Lime Juice   Watermelon Syrup:    Puree and strain watermelon in a blender Measure the strained liquid and add half as much sugar by volume. Buzzard Bites Ingredients 3lb ground turkey 1 ½ cups bread crumbs 1 ½ heaping cups crumbled cooked bacon 3 eggs 6 Tbs onion powder 6 Tbs garlic powder Sauce 2 cups apple cider 1 ½ cups ketchup ¾ cup balsamic vinegar Generous pinch each salt, pepper, nutmeg Recipe Preheat oven to 375F and line baking sheet with parchment paper. Combine all ingredients and mix until evenly distributed. Form into small meatballs, roughly golf ball size. Place on baking sheet, spaces 1 ½ inches apart. Bake for 18 to 20 minutes, or until no longer pink in the middle. Sauce Combine all ingredients in a sauce pan. Simmer for about 30 minutes, or until thickened. Remove from heat and add the meatballs. Stirring to make sure they are all covered.   Main Topic: We Won The Lottery!   We get to pick three guns we can buy if we won a $10 Million lottery!   Ryan:  M3A1 Grease Gun with 20,000 Rounds of Ammo Lewis Gun with many pan mags & a lot of .303 Ammo American 180 .22 LR with Pallets of .22 LR Ammo My own exclusive shooting range in my basement with servers, a full bar, full restaurant and TV's, Pool Table, Popcorn machine & a separate place to wash your hands when youre done shooting!   Weerd: Full Custom 1911 Dan Wesson DWX DSA FAL Pistol Carl Gustaf 8.4 cm recoilless rifle  and several boxes of HE ammo   Oddball: Mateba Autorevoler Korth Mongoose .357 Beretta 93R Luago Alien Semmerling LM4   David: Webley Fossbery VZ-61 Skorpion Honeywell Gun M8 Greyhound   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   David?  Blue Collar Prepping Brena Bock Author Page David Bock Author Page Team And More Xander: Assorted Calibers Podcast   Until next week, have fun & safe shooting! Hello and welcome to Handgun Radio! I'm your host Ryan Michad 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 what we would buy if we won the lottery!! Please check out the Patriot Patch Company for their awesome patches and other high quality items! Visit www.patriotpatch.co for more information!

In this episode, Kappy shares what's on his plate at the moment. Links and handles mentioned in this episode:Zarella Pizzeria & Taverna / igChef Lee WolenChef Chris PandelBoka Restaurant GroupFra' ManiChef David RuizOverland Park Convention CenterNM ChileJangKALEJUNKIE, Nicole KeshishianShare Our StrengthChildhood hunger Chef letter sign-onChildhood hunger non-chef call-to-action infoChef Joshua McFaddenSix Seasons of PastaChef David NayfeldChe Fico RestaurantDad, What's for Dinner? bookCuisinart Food ProcessorKitchenAid Food ProcessorCrispy Rice Salad Topper:2 cups cooked rice, cooled2 teaspoons tamari or soy sauce2 tablespoons chile crisp1 tablespoon sesame oil- Preheat oven to 400- Line a baking sheet with parchment paper- Add cooked and cooled rice to the baking sheet- Toss well with tamari, chili crisp, and sesame oil- Bake for approximately 30 minutes, tossing halfway through- Remove from the oven once the rice is crispyFollow Beyond the Plate on Facebook and

Fear is a natural part of life. A healthy level of fear is necessary; it keeps us from walking down dark alleys alone, it reminds us to wear our seatbelts, and it nudges us when we're standing near the edge of a cliff. But when everything in life feels like a danger, we begin to manifest unhealthy fear patterns in our bodies and minds. When we approach fear from a MindBody perspective, our nervous systems relax and we start to build safety from within. Once fear becomes the passenger, rather than the driver, magic becomes possible in all areas of life. What am I reading?Six Days in Bombay by Alka Joshihttps://bookshop.org/a/111301/9780778368533Mind Your Body by Nicole Sachshttps://bookshop.org/a/111301/9780593716939Cure for Chronic Pain Podcasthttps://podcasts.apple.com/us/podcast/the-cure-for-chronic-pain-with-nicole-sachs-lcsw/id1439580309https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Jerk it Out by CaesarsWhat's for dinner? Sweet Potato & Sausage Hash w/ EggsIngredients:3 Tbsp olive oil 2 sweet potatoes chopped1 onion diced1 bell pepper red, orange, yellow, chopped1/2 lb sausage1/4-1/2 tsp paprika or smoked paprikaSea salt and black pepperPinch red pepper flakes4 eggsThinly sliced scallionsServe with avocado and salsa Instructions:Preheat oven to 400 degrees.Heat a large skillet, preferably cast iron, over medium heat and add 1 Tbsp of the oil to melt. Once hot, crumble the sausage into the pan, and stir while cooking to evenly brown. Sprinkle with red pepper flakes.When sausage is almost done, add the onions and peppers and continue to cook and stir until the sausage is browned and the onions and peppers are soft. Remove from heat and set aside until the potatoes are done.In a separate skillet over medium heat, add the remaining 2 Tbsp of oil to melt. Add the chopped sweet potatoes and stir to coat. Sprinkle with paprika, salt and pepper to taste.Cook and stir, uncovered, until the outside begins to brown, then cover the skillet and continue to cook to soften the inside of the potatoes, uncovering to stir once in a while. This step should take about 7 minutes.Once the potatoes are softened and browned, transfer them to the sausage mixture and stir to combine. Create 4 indents where you will crack each egg - carefully crack the eggs into the spaces.Put the entire skillet in the oven to bake the eggs to preference, about 10-15 minutes. Enjoy!Cinnamon Sugar Baked PeachesIngredients: 4 large ripe peaches3 tablespoons butter3 tablespoons brown sugar1/4 teaspoon cinnamonPinch of nutmegPinch of clovesPinch of saltVanilla ice cream for servingInstructionsPreheat oven to 375 degrees. Slice 4 large peaches in half and remove pits. Arrange on a large baking sheet or pan.Place a small piece of butter in the center of each peach.Combine 3 tablespoons brown sugar, 1/4 teaspoon cinnamon, Pinch of nutmeg, Pinch of cloves and Pinch of salt in a small bowl. Sprinkle mixture over peaches.Bake for 8-12 minutes, or until peaches are tender and golden. Top with vanilla ice cream before serving.Support the show

In this enlightening dialogue, Kendall Vanderslice elucidates the profound connection between baking and spirituality as articulated in her book, "Bake & Pray." The discourse centers on the concept of communion, suggesting that the act of baking can serve as a meaningful spiritual practice that fosters unity within the church. Vanderslice posits that the elements of Eucharist—specifically bread—can transcend divisions and cultivate a deeper sense of community among congregants. As the conversation unfolds, we delve into the theological significance of bread in various cultural contexts, emphasizing the narrative power of food within the Christian tradition. The episode culminates with co-host TJ Blackwell and host Joshua Noel sharing their personal experiences with recipes from Vanderslice's book, urging listeners to remain engaged until the end for this delectable discussion.The podcast features an enlightening conversation between Joshua Noel and Kendall Vanderslice, delving into the profound themes presented in her book, "Bake & Pray." The discussion primarily focuses on the intersection of baking, spirituality, and communal worship, particularly in the context of the Eucharist. Vanderslice elucidates how the act of baking bread can serve as a spiritual practice, fostering a deeper connection to faith and community. The conversation also touches upon the significance of communion in the church, exploring how the elements of the Eucharist can unite congregants rather than divide them, as historically noted in the Corinthian context. This discussion is enriched by Vanderslice's insights into the liturgical calendar and the various recipes she integrates into her teachings, demonstrating that baking can indeed be a sacred act that reflects one's faith journey. The episode further emphasizes the importance of understanding cultural and historical contexts in relation to bread and communion. Vanderslice articulates the notion that the flavors, textures, and traditions surrounding bread can be a means of storytelling, linking various Christian practices across the globe. As the conversation progresses, listeners are invited to contemplate the significance of shared meals, both in everyday life and church settings, and how these gatherings can serve as a foundation for unity and understanding within the faith community. The episode culminates in a delightful segment where co-host TJ Blackwell joins Joshua to discuss their personal experiences with recipes from the book, offering practical insights and encouragement for listeners to engage in baking as a spiritual practice.Listeners are encouraged to embrace baking as not merely a culinary endeavor but as a holistic approach to spirituality and community life, fostering connections that transcend denominational divides. The dialogue ultimately serves as an invitation to explore how acts of creation, such as baking, can enrich one's faith experience and contribute to a more unified church body.> A profound exploration of the interrelation between baking and spirituality unfolds as Joshua Noel engages Kendall Vanderslice in a thought-provoking dialogue regarding her book, "Bake & Pray." The episode delves into how the act of baking can transcend mere sustenance, becoming a form of worship and a vehicle for communal connection. Vanderslice articulates the spiritual dimensions of baking, drawing parallels between the preparation of bread and the sacred elements of the Eucharist. The conversation sheds light on the transformative power of shared meals and how the rituals surrounding bread can cultivate unity within the church, echoing the teachings of St. Paul in his epistle to the Corinthians.Throughout the discourse, Vanderslice emphasizes the theological implications of communion, urging listeners to reflect on how the church can embrace a more inclusive and meaningful practice of the sacrament....

British rock band, The Struts, is in the kitchen for an English Breakfast inspired by my love of Jamie Oliver. They also teach me the right way to way to eat beans… and I cook up a Big Mac Taco. And of course I make them sing. And it's totally worth it. Follow The Struts: https://www.instagram.com/thestruts This episode is brought to you by Original Grain Watches. Go to https://OriginalGrain.com/Bert, use promo code BERT, and get your dad—or yourself—a piece of history you can wear. This episode is brought to you by Tastemade. Try Tastemade+ free for 7 days right now at https://tastemade.com/BURNING This episode is brought to you by BetterHelp. Our listeners get 10% off their first month at https://betterhelp.com/burning. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer Big Mac Taco: * 1 LBS ground beef * 8-10 mini tortillas * 10 slices cheddar cheese * 1 cup chopped lettuce * 1 cup pickles * Salt * EVOO * 1 cup mayonnaise * 3 TBS ketchup * 1 TBS Dijon mustard * 2 TBS diced yellow onion * 1 TBS chopped relish * 1 TBS white vinegar * 1 TBS garlic powder * 1 tsp black pepper * 1 tsp smoked paprika 1. Combine mayo, ketchup, Dijon, onion, salt, relish, vinegar, garlic powder, pepper, and smoked paprika to create Big Mac sauce. Mix well and refrigerate for at least 30 minutes. 2. Heat small amount of oil in pan on high heat. Place 2-3 TBS of ground beef in each tortilla, pressing down on the beef to create an even layer then sprinkle with salt. 3. Place meat side down on skillet, lower heat to medium-low, and cook for 4 minutes. Flip tacos and cook on tortilla side until crispy. 4. Top each taco with cheese, lettuce, pickles and sauce. One Sheet breakfast: * Potatoes, cut into 3cm chunks * Salt and pepper * Chorizo * Red pepper * Cherry tomatoes * Eggs * Mushrooms, whole or halved * Sprigs of parsley, chopped * Bacon * Roma tomatoes * Sausage * Shredded cheese * Beans * Sourdough bread 1. Preheat oven to 350 degrees. Parboil the potatoes in a pan of salted boiling water for 5-6 minutes until almost cooked through, drain and steam dry. 2. Drop chorizo all over pan, cut up bacon, potatoes, and tomatoes. Bake until potatoes are soft. Add eggs and bake until eggs are at the consistency of your choice. 3. Heat beans over stove, then serve over cut up and toasted sourdough bread. Learn more about your ad choices. Visit megaphone.fm/adchoices

Put on the kettle, grab your finest Earl Grey, and join Jesse & Shilpa to discuss their recipe for Coffee Cake Scones. They'll discuss the recipe development process (and the existential journey it took them on), answer questions from bake clubbers, and introduce listeners to New Orleans-based recipe developer and pastry chef Bronwen Wyatt... who ALSO recently developed a coffee cake scone.Recipes & Links:Mary O's BakeryBayou Saint Cake (Bronwen's website)Nicola Lamb's Kitchen Projects NewsletterBronwen's Coffee Cake SconesApple Hazelnut Rye CakeFruitcake in Space Podcast Learn about your ad choices: dovetail.prx.org/ad-choices

Happy Tuesday Edition of the Program!! OSU Men's Hoops added a couple of guys to the roster. Ries and Bake try to sell Beau on the Reds and Guardians. The Big Ten are the ones that want the auto bids. The Bully loses in College Baseball. We get behind the scenes look at how the Big Ten TV Draft goes. Ohio Stadium is adding some premium suites. One former GM makes the sales pitch for Will Howard. Tuesday's with Tiberi, John Breech, What's Up, The Real Truth, Thing or Not a Thing and 3 Things

Rod and Karen are joined by Meme Cherry, the host of the Series of Fortunate Events Podcast, to discuss her podcast origin story, drag culture, how getting catfished led to her sobriety, fitness, photoshoots, and her upcoming anti-roast show, Meme's Big Bake. Twitter: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@rodimusprime⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@SayDatAgain⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@TBGWT⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@TheBlackGuyWhoTips⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Email: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠theblackguywhotips@gmail.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Blog: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.theblackguywhotips.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Teepublic Store⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Amazon Wishlist⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Crowdcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Voicemail: ‪(980) 500-9034‬ MeMe's Big Bake Tickets Go Premium: https://www.theblackguywhotips.com/premium/See omnystudio.com/listener for privacy information.

Most of us are skilled at being kind to others, but do you extend that same level of kindness to yourself? Self-love is a wonderful aspiration, but sometimes it feels hard to reach. Self-kindness can be the path that guides us toward this deeper appreciation. Through small acts of gentleness, we can begin to tend to ourselves with the same care and understanding that we offer to our loved ones.  You are worthy of rest. You are worthy of acceptance. And you are worthy of love. The path always starts with you. What am I reading?The Bane Witch by Ava Morgyn https://bookshop.org/a/111301/9781250835451The Story of Witches by Willow Winshamhttps://bookshop.org/a/111301/9781849949064https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?The Cave by Mumford & Sons What's for dinner? Asparagus & Bacon PenneIngredients:1 lb penne pasta1 lb asparagus1 bag frozen broccoli1 onion4 tablespoons sun dried-tomatoes in olive oil1 package bacon (your choice) Parmesan cheeseSalt and pepperDrizzle olive oil Instructions: Preheat oven to 400 degrees. Line two cookie sheets with parchment paper. Arrange bacon on one sheet. Chop asparagus and onions, place on second cookie sheet, along with frozen broccoli. Drizzle with olive oil, salt and pepper. Bake for 18 minutes, or until bacon and veggies reach desired doneness. Boil pasta according to instructions. When pasta is done, drizzle with olive oil and sun-dried tomatoes. Then mix in diced bacon and veggies. Top with Parmesan, mix thoroughly. Season with salt and pepper. Enjoy! Earl Grey Sparkler Ingredients1 packet of Earl Grey tea1 oz Boiling Water1 oz Fresh Lemon Juice1 teaspoon Honey (adjust to taste)5 oz Sparkling waterSliced lemons for garnishIce cubesInstructions:Brew Earl Grey tea concentrate, and then remove the tea bag. Combine the Earl Grey tea with honey and mix to dissolve.In a glass filled with ice, combine the Earl Grey tea and honey with fresh lemon juice.Top with sparkling water. Garnish with lemon slice. Enjoy!Support the show

Topics: History Segment, Graduation Speech, What We Pay Attention, Masterclass, We Should Love, Shock Jock, Jesus Way Of Life, Welcome To The Show, Motivational Speakers, People Talking About You, Fear Of The Lord BONUS CONTENT: World War I Question/Compliment   Quotes: “Shake n Bake made everything better.” “You will be angry and miserable all the time unless you turn your attention to something that is actually life giving.” “Feelings are warning lights.” “This joke has good bones.” “Spend time with Jesus and He'll make you a different kind of person.” . . . Holy Ghost Mama Pre-Order! Want more of the Oddcast? Check out our website! Watch our YouTube videos here. Connect with us on Facebook! For Christian banking you can trust, click here!

Dans cet épisode de French Expat, je reçois Mélodie Asseraf, fondatrice de Bake It With Mel, pour un échange aussi généreux qu'inspirant. Mélodie nous embarque dans son parcours hors norme, de son enfance entre Paris, Miami et New York à ses débuts en pâtisserie auprès de figures emblématiques comme François Payard et Pierre Hermé.Formée à la rigueur de la pâtisserie française, elle a su apporter une touche américaine à ses créations, tout en restant fidèle à la précision des recettes en grammes (pas de "cups" ici !).Mais derrière les gâteaux et les éclairs, Mélodie raconte aussi une épreuve personnelle : une maladie auto-immune rare qui l'a forcée à mettre sa carrière entre parenthèses pendant plusieurs années. C'est dans la pâtisserie qu'elle trouve un refuge, une stabilité, une manière de reprendre le contrôle.Aujourd'hui, elle partage sa passion à travers des kits de pâtisserie pensés pour rendre les recettes accessibles, même à la maison, et rêve de transmettre encore davantage – pourquoi pas sur un plateau télé. Entre humour, honnêteté et amour du bon produit, Mélodie livre un témoignage touchant et audacieux.CONCOURS : Retrouvez-nous sur Instagram pour tenter de gagner le livre de cuisine de Mélodie !Pour en savoir plus sur "Bake it with Mel", c'est par ici : https://www.bakeitwithmel.com/French Expat est un podcast de French Morning qui raconte les parcours de vie des Français établis hors de France. Retrouvez-le sur toutes les plateformes d'écoute : Spotify, Apple Podcast, Deezer, Google Podcast, Podcast Addict, Amazon Music. Cet épisode est raconté, produit et réalisé par Anne-Fleur Andrle, habillé et mixé par Alice Krief. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

En attendant de découvrir l'histoire de Mélodie de Bake it with Mel, voici un petit bonus dans lequel elle se prête à l'exercice des fire questions !Retrouvez l'histoire de Mélodie Asseraf dans son intégralité dès mardi matin dans French Expat !French Expat est un podcast de French Morning qui raconte les parcours de vie des Français établis hors de France. Retrouvez-le sur toutes les plateformes d'écoute : Spotify, Apple Podcast, Deezer, Google Podcast, Podcast Addict, Amazon Music. Cet épisode est raconté, produit et réalisé par Anne-Fleur Andrle, habillé et mixé par Alice Krief. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Join Jesse and Shilpa to dive into each layer of Jesse's decadent, pantry-friendly Millionaire's Shortbread and answer questions from bake clubbers. Starting with the key differences that make this shortbread extra-toasty and tender, this episode travels through Jesse's caramel-studded past and obsession with the perfect, aesthetic slice.Recipes & Links:Millionaire's ShortbreadChocolate Chipless CookiesCaramel Apple Monkey BreadBalsamic Butterscotch SauceBanoffee PieChocolate Olive Oil Cake Learn about your ad choices: dovetail.prx.org/ad-choices