Podcasts about Bake

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: ...

Στην προσπάθεια μου να μοιραστείτε μαζί μας τους δικούς σας φόβους, θα ξεκινήσω εγώ. Ακούστε το και μετά είναι η δική σας σειρά. #dominikosΜία παραγωγή του Shake n' Bake.

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

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.

Χιλή! Μια πελώρια γραμμή στον χάρτη en el culo del mundo, στα οπίσθια της γης όπως λένε και οι ίδιοι. Το τρίτο επεισόδιο του Μάθε Βαλίτσα είναι αφιερωμένο στη χώρα του Αλιέντε και του Πινοσέτ. Ιστορίες επανάστασης και ονείρων αλλά και πόνου και βασανιστηρίων. Ιστορίες προσωπικές αλλά και... ό,τι να 'ναι ιστορίες χάριν κωμωδίας. ¡Vamos! #alejandroΜία παραγωγή του Shake n' Bake.

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

These are ridiculously good and they just happen to be gluten-free! Chewy, densely rich and very, very moreish. Perfect to make for Coeliac Awareness Week – 9-14th June 2025. Makes 12–15 Ingredients 3/4 cup sugar 1 cup peanut butter 1 large egg 50g dark chocolate, roughly chopped 1 teaspoon vanilla extract (optional) Method Preheat the oven to 180°C and line a baking tray with baking paper. With an electric beater or a food processor, mix sugar, peanut butter and egg until combined. Add the chopped chocolate and vanilla and mix briefly. Roll dough into balls about the size of a walnut or golf ball, depending on how big you like your cookie. Flatten with your palm. Bake for 14–16 minutes, flattening again at the 8-minute mark. Cool on a rack. Store in an airtight container. Note: These cookies are very filling as the peanut butter adds plenty of protein. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Q&A I want to bake bread which air fryer should I buy? Todays podcast episode is a q&a episode about Ian and how he wants to know which air fryer he should buy. Himself and his wife love baking bread and want to know which air fryer is best for baking bread. We have taken him on a virtual tour of our air fryers for our best opinion. Thanks for listening love Sam xx ⭐️To get our air fryer cookbooks, go to kitchengadgetsclub dot com or google ‘Air Fryer Sam & Dom'⭐️

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

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

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

If you ever need to produce a celebration cake, this is it! Serves 8-10 Ingredients: Sponge cake 130g unsalted butter, softened 1 cup caster sugar 2 teaspoons vanilla extract 3 large eggs 2⅓ cups self-raising flour 1 pinch salt 1 cup milk To decorate  1/3 cup raspberry jam, warmed slightly 1 ½ cup icing sugar 30g butter, softened ½ cup raspberries (fresh or frozen, defrosted) 3-5 tablespoons, boiling water 1 ½ cups coconut thread 300mls cream, whipped with one tbsp icing sugar Method: Preheat the oven to 170 C fan bake. Grease two 20cm round cake tins and dust with flour. Beat the butter, sugar and vanilla until light and fluffy. Add eggs, one at a time, and mix until well beaten. Stir in the flour and salt then the milk and mix until just combined, being careful not to over-mix. Divide the batter between the cake tins, one third in one and two thirds in another. Bake for 25 minutes or until they spring back when gently pressed. The thicker one will likely need 5-7 minutes more cooking time. Leave to cool for 12-15 minutes before turning onto a wire rack to cool completely. Cut tops off each sponge to level them if necessary, then split the thicker one into two layers. Mix icing sugar, butter and half of the boiling water. Press the raspberries through a sieve to collect the juice and add this to the icing. Aim for a smooth, runny icing, adding more water or icing sugar as needed. Pour out onto a shallow dinner plate. Sprinkle coconut onto another dinner plate. Roll the sides of each cake layer in the icing to get the cake sides evenly coated, then roll in the coconut to cover. To assemble, place one sponge layer on a serving plate. Spread with jam, then dollop on whipped cream. Top with second sponge layer and repeat with jam and cream. Top with the final sponge layer. Spread the top with icing then sprinkle over coconut. Chill for 30 minutes before ready to serve. Use a serrated knife to cut and enjoy! Nici's note: Feel free to use two store-bought sponges if you want to save time. LISTEN ABOVE See omnystudio.com/listener for privacy information.

The hottest weather of the season so far is on the way for many places across the interior West as the first heat wave of the season looms. But, how long will the heat last? Learn more about your ad choices. Visit podcastchoices.com/adchoices

In todays episode l speak about aspects of running a cake business that takes it toll on us physically and the changes l have personally made to reduce the toll and stress.Also i spoke about a collaboration with Cristina Arevalo on her podcast called the Art cake coach podcast. We were talking all things cake business and issues that effect us in running a business. This conversation will lead to a series of podcast episodes later in the year discussing the various issues that effect us within the cake community.  you can listen to the episode here:I also speak about what's trending in May in the world of cake across social media. 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: ...

This week, we take something like 20 minutes to talk about the deep-sea fish in Godzilla Minus One.   Merch: https://www.etsy.com/shop/cryptopediamerch Discord: https://discord.gg/AWpen8aYQG Patreon: https://www.patreon.com/user?u=14015340 YouTube (Videos have [questionable] captions!): http://youtube.cryptopediacast   --- Bakekujira and Japan's Whale Cults | 百物語怪談会 Hyakumonogatari Kaidankai The Night Parade of One Hundred Demons: A Field Guide to Japanese Yokai (Yokai Series Book 1) The Book of Yokai Mysterious Creatures of Japanese Folklore      Michael Dylan Foster Bake-kujira - Wikipedia 本当にいる日本の「未知生物」案内 最新版 |本 | 通販 | Amazon Kamishibai - Wikipedia Whale and Fish Cult in Japan: A Basic Feature of Ebisu Worship The Gods of the Sea

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.

On this weeks episode we are talking all about Bake Diary and it's demise. Sammie has always been a huge fan and is now looking for a new app to use. Here she talk about the research she has done to swap to something different. We are also taking Questions from our listeners and answering them as best we can. We talk about everything from bulging cakes, to cream cheese frosting, to Paperwork for your food hygiene inspection. Don't forget to send us you suggestions for The Friday Afternoon  Bakelist - listen along here: https://open.spotify.com/playlist/3U3mVw08Wakd5bODeaLxEq?si=8ZXmBDS4TEO6dPEsiLCdKA Join The Baking Club here: https://daisycakeandco.com/membership-levels-2/ And listen to a Bigger Slice of the Podcast over on Patreon here: https://www.patreon.com/c/thebusinessofcakemakingpodcast/membership

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.

In this wide-ranging episode of MiCannaCast, Groovee and CannaDave cover everything from the science vs. hype of the entourage effect to the evolving cannabis and music crossover at Detroit's Movement Festival. We break down:Whether the entourage effect is real or just marketingThe latest cannabis news, including a Woody Harrelson dispensary break-inThe growing number of cannabis-infused events across MichiganUpcoming June events like Resin Rivals, Gems & Genetics, and the pop-up dispo at MovementPlus, Groovee opens up about creativity, mental health, and what it means to truly evolve. An unfiltered and impactful conversation for cannabis lovers, industry insiders, and curious minds alike.

Host Jason Blitman sits down with author Daria Lavelle (Aftertaste) to explore the sensory phenomenon of clairgustance, how words possess distinct textures that can be experienced beyond their meanings, and the fascinating etymology of the word "taste." Daria reflects on the delicate balance between happiness and grief and shares her journey discovering the many dimensions of hunger. Jason is then joined by Guest Gay Reader, acclaimed pastry chef Kareem "Mr. Bake" Queeman, who shares what he's been reading as well as what his book would be about should he write one. Daria Lavelle is an American fiction writer. Born in Kyiv, Ukraine, and raised in the New York metro area, her work explores themes of identity and belonging through magic and the uncanny. Her short stories have appeared in The Deadlands, Dread Machine, and elsewhere, and she holds degrees in writing from Princeton University and Sarah Lawrence College. She lives in New Jersey with her husband, children, and goldendoodle, all of whom love a great meal almost as much as she does. Learn more at DariaLavelle.com.Kareem “Mr. Bake” Queeman is an award-winning baker providing high-quality made-from-scratch nostalgic desserts. Mr. Bake and his team are devoted to creating a consistent, flavorful product, enjoyable with each bite. Mr. Bake is a certified LGBTQ business with deep roots in community service and activism. He believes in creating space for Queer people of color in and out of the food industry. He is the founder and owner of Mr. Bake Sweets and a James Beard Award semi-finalist. mrbakesweets.comSUBSTACK!https://gaysreading.substack.com/ BOOK CLUB!Use code GAYSREADING at checkout to get first book for only $4 + free shipping! Restrictions apply.http://aardvarkbookclub.com WATCH!https://youtube.com/@gaysreading FOLLOW!Instagram: @gaysreading | @jasonblitmanBluesky: @gaysreading | @jasonblitmanCONTACT!hello@gaysreading.com

Who here loves cooking with essential oils? Don't be shy, we are all family here. Both Sarah and Vicki love using essential oils to enhance the flavor of any dish using food beyond grade essential oils. AKA doterra oils with the supplement facts label on them.  Join them for a delicious episode that will leave you wanting to open up your bottles and begin using some of the ones they highlighted in this episode.      Get this Book! Link for Essential Emotions book https://amzn.to/3Qd1PJv   Are you ready to release emotions that have been weighing you down? Book a session today! Book with Vicki: https://vickilebrilla.com/coaching Book with Sarah: https://sarahsepos.com/coaching     Vicki's Link- http://referral.doterra.me/1214454 Sarah's Link- https://referral.doterra.me/107766   Get your FREE Sample of VMG (US listeners Only) https://theessentialoilscoop.com/vmgsamples   Scoop of the Day Diffuser Blend 4 Lemon 2 Rosemary 1 Peppermint   dōTERRA Raspberry Limeade with Lime Essential Oil Ingredients: Raspberry Purée: 2 cups raspberries ½ cup sugar or honey 1 cup water Drink: Limes Sparkling water Ice 1–2 drops Lime essential oil Instructions: In a small saucepan, combine the water, sugar or honey, and raspberries. Cook until the sugar has dissolved. Cool and strain. To serve, add raspberry purée (around 2 tablespoons), ice, juice of 1 lime, and Lime essential oil to a glass. Top with sparkling water. Garnish with limes and raspberries. Enjoy!   dōTERRA Blueberry Orange Muffins with Wild Orange Essential Oil Ingredients: ½ cup butter, softened ½ cup honey 3 large eggs 1 cup orange juice 1½ cups flour 1½ teaspoons baking powder ½ teaspoon ground cinnamon ¼ teaspoon lemon juice 1 cup blueberries 1½ cups coconut ½ teaspoon Wild Orange essential oil Instructions: Preheat the oven to 350°F. Cream together the butter and honey in a mixer. Add the eggs, orange juice, and Wild Orange essential oil and mix. Add the dry ingredients and mix thoroughly. Fold in the blueberries, 1 cup coconut, and lemon juice. Line a muffin tin and pour in the batter. Top with the remaining ½ cup coconut. (If you don't like coconut, you can also use slivered almonds.) Bake for 30–40 minutes. Let cool and enjoy!   Welcome into our little essential oil world where we talk about the physical and emotional support of our essential oils.   Hi friends, don't forget to leave us a review, your feedback is always welcome, and helps this podcast reach more ears.  Join us in our New Facebook Community! Connect on Instagram  We upload a brand new episode every Tuesday and Thursday!   Join our step challenge: https://theessentialoilscoop.com/stepchallenge   Want to learn more about us? theessentialoilscoop.com   Remember to like, share, and subscribe to our podcast so you will be notified every time we upload a brand new episode.  Leave us a review as well, your feedback is always welcome.  Also opt-in to our newsletter at theessentialoilscoop.com/news If you have any questions or have subject ideas you would like us to cover please email us at theessentialoilscoop@gmail.com   Tag us on socials using #theessentialoilscoop   Disclaimer:  Welcome to The Essential Oil Scoop Podcast. We want to remind our listeners that the information provided in this podcast is for educational purposes only and should not be considered as a substitute for professional medical advice, diagnosis, or treatment. The use of essential oils is a personal choice and should be done at your own risk. We are not medical professionals and cannot diagnose, treat, or prescribe any medical condition. Please consult with a qualified healthcare provider before using any essential oils or making changes to your healthcare routine. Any information or opinions expressed in this podcast are those of the hosts and guests and do not necessarily reflect the views of any particular organization. Thank you for listening.  

In this week's Q&A episode, Leigh and Kelly unlock the beauty industry's version of the Nagi Maehashi effect – proving that premium ingredients are non-negotiable whether you're whipping up caramel slice or your skincare routine! We spill the tea on those PR freebies - tackling the question everyone's been dying to ask: just how many of those beauty products do Leigh & Kelly actually pay for? Plus, we navigate that delicate mother-daughter territory of teen body hair (we've ALL been there!) with advice ranging from beginner-friendly shaving techniques to investment-worthy laser treatments. AND Leigh's genius illuminator hack that brightens tired eyes in seconds! LINKS TO EVERYTHING MENTIONED: Bonus laser episode: Sarah Hudson on The Formula - The Truth About Laser HAIR REMOVAL: Finishing Touch $22.49 Woo Woo Cream $38 Nads Womens Hair Removal Cream $8.49 LEIGH'S SUGGESTION: Becca Undereye Illuminator $54 FOR MORE WHERE THIS CAME FROM: Watch & Subscribe on Youtube Get in the know on our socials: You Beauty Instagram Subscribe to Mamamia Sign up for our free You Beauty weekly newsletter for our product recommendations, exclusive beauty news, reviews, articles, deals and much more! GET IN TOUCH: Got a beauty question you want answered? Email us at youbeauty@mamamia.com.au or send us a voice message, and one of our Podcast Producers will come back to you ASAP. Join our You Beauty Facebook Group here. You Beauty is a podcast by Mamamia. Listen to more Mamamia podcasts here. CREDITS: Hosts: Leigh Campbell & Kelly McCarren Producer: Mollie Harwood Audio Producer: Tegan Sadler Video Producer: Marlena Cacciotti Mamamia acknowledges the Traditional Owners of the Land we have recorded this podcast on, the Gadigal people of the Eora Nation. We pay our respects to their Elders past and present, and extend that respect to all Aboriginal and Torres Strait Islander cultures.Become a Mamamia subscriber: https://www.mamamia.com.au/subscribeSee omnystudio.com/listener for privacy information.

This week, I'm discussing pop culture stories, a logo update from one of the most recognizable brands, and shows to add to your content plate. I'm also sharing my thoughts on trying new things just to see if you can. Step out of your comfort zone, bake a cake, and stay peachy my friends!

Vegan baking without the use of eggs can be tricky! Celebrity vegan chef and award-winning plant-based cookbook author, Laura Theodore, shares six of her easy and effective vegan egg substitutions. Laura is the author of six vegan cookbooks and co-creator of the popular Jazzy Vegetarian (vegan and delicious!) cooking series on PBS, Create TV, and national public television. All recipes are 100% vegan. Learn more about Laura's television show, get access to over 500 vegan recipes, watch videos, and read her award-winning blog at: JazzyVegetarian.com. Find the recipes from today's show at: JazzyVegetarian.com Stream full episodes of the television show online at: YouTube.com/@TheJazzyVegetarian Purchase signed copies of Laura's award-winning vegan cookbooks at: JazzyVegetarian.com/shop/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Anna and Annie discuss the cookbook controversy between Nagi Maehashi of RecipeTin Eats and Brooke Bellamy of Bake with Brooki and ask whether it is possible to copyright a recipe. Our book of the week is FUNDAMENTALLY by Nussaibah Younis.  Shortlisted for the 2025 Women's Prize for Fiction, this debut novel centres on Nadia, a UN worker who travels to Iraq to rescue ISIS brides. A serious topic treated with authenticity and humour, Younis describes it as 'Fleabag goes to Iraq'.  Other books discussed: TOO SOON by Betty Shamieh UNFINISHED BUSINESS by Shankari Chandran Coming up: SMALL RAIN by Garth Greenwell Follow us! Email: Booksonthegopodcast@gmail.com Instagram: @abailliekaras and @mr_annie Substack: Books On The Go Credits Artwork: Sascha Wilkosz  

Want to stay at the Park Street Inn? Click here to reserve a room - ⁠https://secure.thinkreservations.com/theparkstreetinn/reservations⁠Sign up on our email list for more recipes, hospitality tips and special discounts to our inn - https://theinnkeepercouple.myflodesk.com/e81a3tzvlyFollow our inn on instagram - https://www.instagram.com/theparkstreetinn/Follow the Innkeeper couple - https://www.instagram.com/theinnkeepercouple/Looking to own a B&B or short term rental property? Check out our Hospitality course here - https://stan.store/theparkstreetinn/p/innkeepercoop We'll give you a detailed blueprint to owning your own Bed & Breakfast, Inn, or Retreat Center - even if it seems miles and years away. Because chances are... it's more doable than you think!Love tea? Use promo code SipwithBrittany at jolenesteahouse.com to receive a 15% discount. They are a Banff tea house with all the varieties of tea one could love. We love the chai and cinnamon plum! THE INN'S SECRET RECIPES - This one-time purchase includes all of the recipes we've created since we became B&B owners, and we'll continue to add recipes to this as we go, as well - https://stan.store/theinnkeepercouple/p/every-recipe-bundleBaklava GranolaIngredients:1.5 cups cashews2.5 cups walnuts1.5 cups pistachios2 tbsp grass fed butter2 tbsp coconut oil unrefined4 tbsp honey3 tbsp maple syrup2 tbsp lemon juice1.5 tsp cinnamon1/4 tsp sea saltInstructions: Preheat oven to 325FAdd some of the nuts to a food processor. You will use 1.5 cups cashews, 2 cups walnuts, and 1/2 cup pistachios. Add them to a food processor. Pulse them 5 to 6 times until you have a mix of small and big pieces. Put in a bowl and set aside.Add another 1 cup pistachios and 1/2 cup walnuts to food processor. Pulse until slightly broken down. You want the pistachio chunks to still be visible. Add to the bowl with the rest of the nuts.Melt 2 tbsp butter plus 2 tbsp coconut oil with 4 tbsp honey and 3 tbsp maple syrup. Add to bowls with nuts. Mix completely.Add 2 tbsp lemon juice, 1.5 tsp cinnamon, and 1/4 tsp salt to the mixture. Mix completely.Bake at 325°F for 23 – 25 minutes..stir twice during the cooking process. Leave on baking sheet to cool.Be sure to leave us a review and share with your friends. Thank you for listening! 

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

On The Corner Nick Pollack and Eric Samulski discuss updates to The List Join: PL+ | PL ProProud member of the Pitcher List Podcast Network

Iris Bohnet is the Albert Pratt Professor of Business and Government and the co-director of the Women and Public Policy Program at Harvard Kennedy School. She is a behavioral economist, combining insights from economics and psychology to improve decision-making in organizations and society, often with a gender or cross-cultural perspective. Her most recent research examines behavioral design to embed equity at work. She is the author of the award-winning book “What Works: Gender Equality by Design” and co-author of the book “Make Work Fair.” Professor Bohnet advises governments and companies around the world, including serving as Special Advisor on the Gender Equality Acceleration Plan to the UN Secretary-General/Deputy Secretary-General and as a member of the Gender Equality Advisory Council of the G7. She was named one of the Most Influential Academics in Government and one of the most Influential People in Gender Policy by apolitical. She served as academic dean of Harvard Kennedy School for six years and as the faculty chair of the executive program “Global Leadership and Public Policy for the 21st Century” for the World Economic Forum's Young Global Leaders for more than ten years. She presently serves as the faculty director of the social sciences at Harvard Radcliffe Institute and on a number of boards and advisory boards. Siri Chilazi is a senior researcher at the Women and Public Policy Program at Harvard Kennedy School whose life's work is to advance gender equality in the workplace through research and research translation. She operates at the intersection of academia and practice, both conducting research on how organizations can become more inclusive and bringing those research insights to practitioners through speaking, training, and workshops. As an academic researcher, Siri specializes in identifying practical approaches to close gender gaps at work by de-biasing structures and designing fairer processes. As an advisor and speaker, Siri frequently collaborates with organizations ranging from start-ups to Fortune 500 companies and leading professional service firms in order to close gender gaps. Shei is the coauthor, with Iris Bohnet, of “Make Work Fair: Data-Driven Design for Real Results.” She has earned an MBA from Harvard Business School, a Master's in Public Policy from Harvard Kennedy School, and a BA in Chemistry and Physics from Harvard College. Ralph Ranalli of the HKS Office of Communications and Public Affairs is the host, producer, and editor of HKS PolicyCast. A former journalist, public television producer, and entrepreneur, he holds an BA in political science from UCLA and a master's in journalism from Columbia University.Scheduling and logistical support for PolicyCast is provided by Lilian Wainaina. Design and graphics support is provided by Laura King and the OCPA Design Team. Web design and social media promotion support is provided by Catherine Santrock and Natalie Montaner. Editorial support is provided by Nora Delaney and Robert O'Neill.

Jonathan reviews the OrangePI RV2, Windows runs Arch btw, and Nvidia is deprecating CUDA for some old video cards. PewDiePie made a Linux video, Proton 10 enters Beta, and OSU's Open Source Labs has a funding crunch. For command line tips, Ken starts a series on the pw-cli, Jeff has some ricing tips with eww, and Jonathan talks about Open Source character recognition with ocrmypdf and pdftotext. You can find the show notes at https://bit.ly/3GxPRbY and enjoy! Host: Jonathan Bennett Co-Hosts: Ken McDonald and Jeff Massie Download or subscribe to Untitled Linux Show at https://twit.tv/shows/untitled-linux-show Want access to the ad-free video and exclusive features? Become a member of Club TWiT today! https://twit.tv/clubtwit Club TWiT members can discuss this episode and leave feedback in the Club TWiT Discord.

This week on the Hosting Hotline, we're digging into a question from Penny, a host of two jaw-dropping luxury rentals in Hocking Hills, Ohio. With properties clocking in at over 10,000 and 13,000 square feet, a saltwater pool, and four separate apartments, Penny's homes are stunning — but she's stuck on one big question: how should she charge her cleaning fee?Should she bake the fee into the nightly rate or break it out as a separate line item? What's the “right” way to do this, especially when hosting large groups or events?In this episode, we walk through:Why understanding your actual cost to clean is step oneHow to assess guest perception of your fee and reduce sticker shockWays to use dynamic pricing software (like PriceLabs) to stay competitive and track market cleaning feesWhy breaking down booking feedback and sales data is criticalWhen it makes sense to blend cleaning fees into your nightly ratePlus, we revisit a real-world case study from Episode 321 with Monique from PriceLabs, where she adjusted her pricing to recover cleaning costs and stay competitive in her market.Whether you're hosting luxury travelers or managing smaller STRs, this is a must-listen if you've ever wrestled with how to present your cleaning fee to guests.Resources:Follow these incredible Hocking Hills properties:The CliffsThe Box HopDunlap Hollow CabinsFollow our land journey in Hocking Hills:@richhollowretreatCheck out Penny's luxury homes:@woodland_retreatsListen to Episode 321 – PriceLabs Dynamic Pricing vs. Airbnb Cleaning FeesStart using PriceLabs (our preferred pricing tool): https://pricelabs.co/users/sign_up?referral=RTj8a0Subscribe to our YouTube Channel | 5 Red Flags Your Airbnb Cleaner Isn't Doing Their JobMentioned in this episode:Make More Money in 2025! Join us for a Pricing Boot Camp!Make More Money in 2025! Join us for a Pricing Boot Camp!Proper Insurance | Book Your Risk Assessment Today

This time, Luenell and Kathy Griffin stop by, and things go from chaos to absolute pandemonium… there's cancel culture, celebrity cameos, the obliteration of my name, and of course, critiques on my cooking. And then they went to The Ivy. Follow Luenell: https://www.instagram.com/luenell Follow Kathy Griffin: https://www.instagram.com/kathygriffin Don't miss out on all the action this week at DraftKings! Download the DraftKings app today! Sign-up using https://dkng.co/burning or through my promo code BURNING. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com 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 Million Dollar Filet O' Fish Sandwich + Truffle Shoestring Fries Fish Sandwich: Tartar sauce: * 12 tbs mayo * 3 tbs onions * 3 tbs capers * 3 tbs Gherkins * 1.5 tbs dill * 1.5 tbs lemon juice Fish Sandwiches: * Cod filets * Caviar * Brioche Buns * American Cheese * Heirloom tomato * Butter Lettuce * Salt to taste * Oil for frying * 1.5 bottle of beer * Flour * 4 tsp smoked paprika * 2 tsp kosher salt * 1 tsp garlic powder * 1 tsp onion powder 1. Heat oven to 425. Pat filets dry, then season both sides. Combine paprika, salt, garlic and onion powder to create your rub. 2. Mix flour with the rub then dry dredge cod filets into flour. Add additional flour, salt, more rub, and beer until the batter creates a slightly thick consistency. Dip each filet into the batter. 3. Heat up oil for frying, and fry each filet for 3-4 minutes until crispy. Bake in oven for an additional 10 minutes. 4. Combine all ingredients for tartar sauce. Top sandwich with tomato, tartar sauce, onion, lettuce, cheese, and top with additional caviar. Shoestring Fries: * Frozen shoestring fries * Chopped parsley * Truffle Oil * Garlic * Shaved Parmesan 1. Heat oven to 425 2. Chop up garlic and add to big bowl with truffle oil. Toss fries in mixture then bake for 30 minutes. Pan fry in additional truffle oil in a pan to finish crisping. 3. Sprinkle parmesan cheese and parsley on top GAMBLING PROBLEM? CALL 1-800-GAMBLER, (800) 327-5050 or visit gamblinghelplinema.org (MA). Call 877-8-HOPENY/text HOPENY (467369) (NY). Please Gamble Responsibly. 888-789-7777/visit ccpg.org (CT) or visit www.mdgamblinghelp.org (MD). 21+ and present in most states. (18+ DC/KY/NH/WY). Void in ONT/OR/NH. Eligibility restrictions apply. On behalf of Boot Hill Casino & Resort (KS). 1 per new customer. $5+ first-time bet req. Max. $200 issued as non-withdrawable Bonus Bets that expire in 7 days (168 hours). Stake removed from payout. Terms: sportsbook.draftkings.com/promos. Ends 5/18/25 at 11:59 PM ET. Sponsored by DK. Learn more about your ad choices. Visit megaphone.fm/adchoices

Comedians Noel Miller and JR De Guzman come by the kitchen to chat while I make them black bean mole and corn fritters… And the topics are WILD – everything from JR's hot mom to sex after pregnancy. We also deep dive Noel's ethnicity, talk about sex addicts anonymous, and create a hit song. Follow Noel Miller: https://www.instagram.com/thenoelmiller Follow JR De Guzman: https://www.instagram.com/jrdguz This episode is brought to you by Graza. Head to https://Graza.co and use BURNING to get 10% off of TRIO which includes Sizzle, Frizzle and Drizzle, and get to cookin' your next chef-quality meal! SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com 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 Black Bean Mole, Street Corn Fritters with Chili Lime Crema Black Bean Mole * ½ LBS crumbled chorizo * 1 cup chopped onion * 1 cup chopped sweet red pepper * Garlic cloves * 1 can black beans * 1 can pinto beans * 1 can black-eyed peas * 1 ½ cups tomatillo salsa * 1 cup chili sauce * 2 TBSP honey * 1 TBSP instant coffee granules * 1 tsp cinnamon * 3 ounces semi-sweet chocolate * Queso fresco * Avocado * Tortillas 1. Preheat oven to 375 2. In large skillet, cook chorizo, onion, red pepper, and garlic over medium heat untul chorizo is browned 3. Add remaining ingredients and mix well 4. Bake, uncovered for 40 minutes 5. Sprinkle with queso fresco, serve with avocado and warmed tortillas Street Corn Fritters * 3 cups frozen corn kernels, defrosted * ½ cup diced red onion * 1 diced jalapeno * ½ cup finely minced cilantro * 1 cup shredded cotija/chihuahua cheese * 1 cup flour * 2 TBSP cornmeal * 1 ½ tsp baking powder * Salt and pepper * 2 tsp tajin * 1 tsp garlic powder * 1 cup half and half * 2 eggs * Cotija cheese crumbled * Frying oil 1. Combine everything except half and half, eggs, and crumbled cotija 2. Beat eggs then add to mixture with half and half 3. Form patties then fry in oil 4. Top with chili lime crema and cotija cheese crumbles Chili Lime Crema * ½ cup sour cream * ½ lime, juiced and zested * 1 tbsp cilantro * 1 tsp chili powder * Salt to taste 1. Whisk all ingredients together and chill Berty-Boy-Rita (Vodka Margarita) * 2 Oz. Por Osos Vodka * 1 oz. Cointreau or triple sec * ¾ oz. lime juice * ½ oz. orange juice * Tajin 1. Mix all liquids, shaking well. Put tajin on the rim of your glass and pour over ice. Learn more about your ad choices. Visit megaphone.fm/adchoices