Podcasts about Bake

Krissy Gibson owner of Take the Cake bakery gives Dearbhail a range of fuss free 'no bake' treats from the layered Canadian Nanaimo Bars to Brazilian "Brigadeiros" and zingy lemon truffles

Transformation is a natural part of human life, but sometimes we resist this evolution out of fear. On some level, we understand that our old ways of thinking are holding us back, preventing us from expansion and growth, but we struggle to envision a new path. Spiritual alchemy offers a roadmap to guide us away from falseness, ego, and limiting beliefs toward a more refined, integrated and whole version of ourselves. This process gives us the opportunity to ask ourselves, “Is this still true?”, “Is this my belief or someone else's?”, “What ideas do I want to keep and what am I ready to discard?”. By immersing ourselves in this alchemical journey, we can turn the lead of our lives into pure gold. As we wander through the morning woods, begin to envision how this transformation might show up in your life.  What am I reading?A Season for That: Lost and Found in the Other Southern France by Steve Hoffmanhttps://bookshop.org/a/111301/9780593240304The Drunken Botanist by Amy Stewarthttps://bookshop.org/a/111301/9781616200466https://bookshop.org/shop/witchywomanwalkingWhat an I playing on repeat?You Are The Best Thing by Ray LaMontagnaWhat's for dinner?Mediterranean CodIngredients:For the Cod:4 fresh or frozen cod fillets thawed if frozen2 tablespoons olive oilJuice of 1 lemon3 cloves garlic minced1 teaspoon paprika1 teaspoon dried oregano½ teaspoon salt¼ teaspoon black pepperFor the Mediterranean Topping:1 cup cherry tomatoes halved½ cup Kalamata olives sliced½ small red onion thinly sliced2 tablespoons capers¼ cup fresh parsley or basil choppedInstructions:Step 1: Preheat & PrepPreheat your oven to 400°F (200°C).Pat the cod fillets dry with paper towels to remove excess moisture.Step 2: Season the CodPlace the cod fillets in a baking dish.Drizzle with olive oil and lemon juice.Sprinkle with garlic, paprika, oregano, salt, and pepper.Step 3: Add the Mediterranean ToppingsScatter cherry tomatoes, olives, red onion, and capers over the cod.Drizzle with a little extra olive oil for extra richness.Step 4: Bake to PerfectionBake for 12-15 minutes until the cod is opaque and flakes easily with a fork.Remove from the oven and sprinkle with fresh parsley or basil.Step 5: Serve & EnjoyServe hot with quinoa, rice, couscous, or crusty bread.Drizzle extra lemon juice for a fresh, zesty touch.Lemon SorbetIngredients: 1 cup fresh lemon juice (about 4-6 lemons)1 cup granulated sugar2 cups waterMint leaves for garnishInstructions:In a small saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar is completely dissolved. Remove from heat and let cool.Once the syrup is cool, add the fresh lemon juice. Stir to combine.Pour the mixture into a shallow dish and place it in the freezer. Stir the mixture every hour to break up ice crystals until fully frozen, about 4-5 hours.For a smoother texture, blend the frozen mixture in a food processor until smooth and creamy. Return to the freezer for another hour before serving.Scoop the sorbet into bowls or hollowed-out lemon halves. 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, Cooper's sister, Susie (Amanda Matteucci) comes to visit.Please share this podcast with friends and family, and clock that follow button while you're at it.

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

In this week's episode we spotlight the chicken for everyone - the beautiful Welsummer! Sean Warner, co-founder of Grubbly Farms, joins us to talk about 10 years in the grub business, and how Grubblies strives to keep up with changes in chicken-keeping. We share our recipe for a delicious Italian Zucchini Bake with Eggs and Cannellini Beans, and deliver some retail therapy with our honest review of Grubblies' Hemp Bedding. Grubbly Farms - click here for our affiliate link.https://www.anrdoezrs.net/click-100963304-15546963Pre and Probiotic and Vitamin and Electrolyte Powders!Bright and Early Coffee - use code CWTCL15 for 15% off of any bagged coffee. K Cups always ship free!https://brightandearlycoffee.com/Omlet Coops- Use Our Affiliate Link and COFFEE10 code for 10% off!https://tidd.ly/3Uwt8BfChicken Luv -  use CWTCL50 for 50% off your first box of any multi-month subscription!https://www.chickenluv.com/Breed Spotlight is sponsored by Murray McMurray Hatcheryhttps://www.mcmurrayhatchery.com/Metzer Farms Waterfowlhttps://www.metzerfarms.com/Nestera UShttps://nestera.us/cwtclUse our affiliate link above for 5% off your purchase!Italian Zucchini Bake with Eggs and Cannellini Beans - https://coffeewiththechickenladies.com/farm-fresh-egg-recipes/italian-zucchini-bake-with-eggs-and-cannellini-beans/CWTCL Websitehttps://coffeewiththechickenladies.com/CWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesAs Amazon Influencers, we may receive a small commission from the sale of some items at no additional cost to consumers.CWTCL Amazon Recommendationshttps://www.amazon.com/shop/coffeewiththechickenladiesSupport the show

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

Ever wondered what muffin recipe is endlessly versatile, and also yields fluffy, not-too-sweet results? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you'll discover a simple, reliable muffin recipe that you can make with just about any fruit, and a stunning 30-minute summer pasta dish that uses an unexpected herb (that you might already have growing in your garden).Tune in for a quick dose of home cooking inspiration!***Links:King Arthur Baking's best basic muffin recipeSonya's “galette with any fruit” recipe, we love using Nicole Rucker's pie dough technique from recipe in Fat & FlourWishbone Kitchen's sungold tomato pasta ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!Book a farmers' market tour with Sonya in Portland, OR!

Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome Rita Heikenfeld to discuss a granola recipe using foods mentioned in the Bible. Other guests include Gary Michuta from Hands on Apologetics, Courtney Brown from Ruah Woods, and pastoral counselor Kevin Prendergast. Plus all the latest news, weather, sports, and more… ***** Prayer of St. Vincent Pallotti Eternal Father,it is Your will that all should be saved.Great is Your mercy.Your Son, Jesus Christ died for all.Teach all people to recognize You and love You.With deep faith in Christ’s deathand resurrection we pray:‘Send Forth, O Lord, laborers into Your vineyardand spare Your people.’Eternal Word, Redeemer of all creation,convert all souls to You.You have been obedient for all,even to death on the cross.Look upon the merits of Your Motherand of all the angels and saintswho intercede for us.Send forth, O Lord, laborers into Your vineyardand spare Your people.O Holy Spirit,through the infinite merits of our Lord, Jesus Christ,enkindle in all heartsYour ardent love that can do all things,that all may be one fold and one Shepherd,and that all may arrive in heavento sing Your Divine mercy.Queen of Apostles and all the angels and saints,pray to the Lord of the harvest:Send forth, O Lord, laborers into Your vineyardand spare your people,that united with you,and the Father and the Holy Spirit,we may all rejoice forever. ***** RECIPES FROM RITA: HIGHER PROTEIN GRANOLA Great for back to school and fun to make and talk about since granola has several Bible ingredients in it: Genesis 43:11 – Almonds and pistachios are both listed as part of a gift that Jacob’s sons were instructed to take to Joseph in Egypt. Apricots, flax, cinnamon and honey all make an appearance in this recipe, and all have ancient Biblical roots. Ingredients 3 cups old-fashioned rolled oats 1-1/2 cups nuts: we use a combo of raw almonds roughly chopped and pistachios, chopped ½ cup dried fruit (diced apricots are a favorite) 1 generous cup seeds – sunflower, pumpkin, flax – a combo or your favorite ½ cup unsweetened coconut (optional) 1½ teaspoons cinnamon Coating ½ cup almond or peanut butter ½ cup honey or maple syrup ½ cup olive oil OR coconut, grape seed, avocado oil 1-1/2 teaspoons vanilla Instructions Preheat oven to 300. Stir together oats, nuts, seeds, dried fruit, coconut if using and cinnamon. In a small saucepan over low heat, whisk together the nut butter, honey, oil and vanilla until it simmers. Pour nut butter mixture over dry ingredients and stir. Spread evenly onto parchment lined or sprayed baking sheets and bake for 30 minutes, rotating baking sheets halfway through, until golden brown.Remove from oven and let cool completely (the granola will harden as it cools) before breaking up. SMALL BATCH NUT FREE GRANOLA Ingredients 1-½ cups old fashioned oats 1 generous tablespoon olive oil Or your favorite oil 2 tablespoons maple syrup or bit more if you like 1 tablespoon vanilla 1/2 cup favorite dried fruit or mini chocolate chips – optional – add after cooling Instructions Preheat oven to 375. Mix everything together well. It may be a bit clumpy and that’s OK. Pour onto parchment lined or sprayed baking sheet. Bake for 12-15 minutes. Let cool completely, then stir it up a bit to mix well. Add fruit and/or chips if using. ***** David Condit is online at charitymobile.com. Full list of guestsSee omnystudio.com/listener for privacy information.

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

Morningstar's Christine Benz and investing-history legend Dr. William Bernstein announces the Jonathan Clements "Getting Going on Savings" Initiative. In 2024, Jonathan was diagnosed with a terminal illness and decided to use the proceeds from a final book to kick-start a new program that will directly help fund Roth IRAs for young adults (especially from low-income households) to the tune of $1,000 each. The John C. Bogle Center for Financial Literacy, a 501(c)(3) non-profit, is assisting with the project and 'Catching Up to FI' is proud to spread the word by replaying this conversation that originally aired on the 'Bogleheads on Investing' podcast (5/27/25).   ===    VOTE FOR US: PLUTUS AWARDS  === We need your vote for the 2025 Plutus Awards! You can now vote for your hosts behind "Catching Up to FI” - Bill Yount & Jackie Cummings Koski.   ✅ WHAT IS THE PLUTUS AWARDS? The Plutus Awards recognize excellence in independent financial content. That's the best podcasts, books, video channels, blogs, and more.     ✅ VOTE  If you've gotten value from our content and think we are worthy of recognition,  please support by casting your votes here > >>  https://plutus.awardsplatform.com/. There's a short registration needed to vote and you'll be in and out in just a few minutes.    ✅ DEADLINE The deadline to vote is August 30th, 2025. Winners will be announced in October.   ✅ CATEGORIES Below are the categories we have been nominated for and we'd love your vote in each of them.  Catching Up to FI Best New Personal Finance Content Creator - Audio Content Creator of the Year: Audio People's Choice: Audio Best Financial Advisor Content/Jackie Cummings Koski, CFP Plutus Storyteller Award Best Traditional Retirement Content Best Personal Finance Content for Underserved Communities Best Personal Finance Content for Women   Other categories  Best New Personal Finance Content Creator - Written (F.I.R.E. for Dummies) Best New Personal Finance Book (F.I.R.E. for Dummies) Plutus Resilience Award (Jackie Cummings Koski) Best Financial Independence or Retire Early Content (F.I.R.E. for Dummies)  

We look back at the highlights from this week - including the 5 signs you might be a psychopath, the best nutshots in cricket, Jeremy Piven, Billy's Bake, an Idiot Song, David Rodan, and Billy's Wolf Joke.See omnystudio.com/listener for privacy information.

Farm Lime Tart Cook time: 55 minutes Prep time: 20 minutes Serves: 2 tarts 1 x sweet shortcrust pastry 1 egg, lightly beaten Zest and juice of 7 limes 1 cup + 1tbsp caster sugar 500ml cream 3 eggs 3 egg yolks Top tip: Remember when rolling out pastry, the more your pastry resembles a circle to begin with, the more likely it is to finish up a circle! Preheat the oven to 180*c. Roll your sweet shortcrust pastry out on a lightly floured bench, make sure to constantly lift and move your pastry, re-dusting with flour when necessary to prevent sticking. Line your tart tins, easing the edges in gently to prevent tearing before trimming. Dock the pastry with a fork, before placing into the fridge whilst you wait for the oven to heat up. Line your pastry case with a cartouche (baking paper) and top with baking beans or dried chickpeas. Bake for 15 minutes, until a lovely golden colour. Remove the baking paper and beans then return to the oven for 5 minutes. Remove again, brush with the beaten egg, filling any gaps and then return for another 5 minutes. *Reduce the oven temperature to 110*c. To make the filling, zest your limes and place to one side. Cut the zested limes in half and squeeze the juice into a small saucepan along with the sugar. Place over a low flame and bring to the boil. Pour the syrup into a bowl, add the lime zest and allow to infuse for 5 minutes before straining. In the meantime clean the saucepan before adding the cream and placing back onto the heat. Heat the cream until just before boiling. Turn cream off. In a large bowl whisk your eggs thoroughly. slowly whisk in the cream then sugar syrup a little at a time until all combined. Sieve one last time, before carefully pouring into the blind baked pastry cases. Return to the oven and cook for 30 minutes or until they have a slight wobble. Remove and cool before enjoying. LISTEN ABOVESee omnystudio.com/listener for privacy information.

In this episode of the Jewish Hour, host Herschel Finman speaks with Nesha Grossman about the significance of challah in Jewish tradition and the Halabake International initiative. They discuss the spiritual and communal aspects of baking challah, the history of Halabake International, and how women come together to empower each other through this mitzvah. The conversation also touches on the importance of unity and community in achieving spiritual goals, as well as practical details on how to participate in the Halabake event. Chapters: 00:00 Exploring the Essence of Challah 10:06 The Birth of Halabake International 20:08 The Process and Impact of Communal Baking 30:35 Navigating the Playlist and Guest Appearances 32:36 Community Engagement and Upcoming Events 34:57 Musical Interlude: Acapella and Tribute Songs 35:57 Exploring the Shema and Tish'Av 40:22 The Connection Between Tish'Av and the Shema 41:41 The Story of the Hidden Righteous 50:20 Reflections and Closing ThoughtsSee omnystudio.com/listener for privacy information.

Hi Bakers, If you love lemon, you owe it to yourself to make these bars! Incredibly lemony with a buttery, poppy seed-studded crust, this is something you can't find anywhere gluten-free, so learn to make it yourself! You can do it, and I guarantee you already have the skills. Pressing dough into a pan and using a mixer are pretty basic ….You've got this, and I'm here to show you how. This makes a large pan, and the bars freeze well. Eat them frozen for a chewier version that may be even better than room temperature. Enjoy ~CarolynGluten-Free Lemon Poppy Seed BarsMakes one 9x13” panDry Ingredients1 3/4 cups Cup4Cup Multipurpose gluten-free Flour (Original Blend with milk powder)1/4 cup almond flour, blanched1 teaspoon sweet rice flour1/2 cup powdered sugar3/4 -1 tablespoon poppyseeds14 tablespoons butter, softened (1 cup minus 2 tablespoons)Wet Ingredients3 teaspoons lemon zest*6 tablespoons fresh lemon juice4 large eggs1 large egg yolk2 1/2 cups granulated sugar2 1/2 tablespoons Cup4Cup Multipurpose gluten-free flour ( Original formula with milk powder)3/4 teaspoon baking powder3/4 teaspoon saltPreheat the oven to 350°F and place the rack in the middle position. Grease or line a 9” x 13” pan and set aside.In a large bowl, whisk together the flours and powdered sugar. Using a hand mixer or pastry blender, thoroughly mix in butter until it makes large soft crumbs. Press the mixture into the bottom of the pan and 1/2”-3/4“ up the sides. If the dough is sticky, you can either chill it for 10 minutes before pressing or press it into place with a sheet of parchment or wax paper. Try to get the same thickness of dough in the pan to ensure even baking. Bake for about 20 minutes or until the crust is lightly brown. Cool for 10 minutes.While the crust is cooling, start making the filling. Using a large bowl, beat together the eggs, yolk, and sugar. Next, whisk in the juice and zest. Sprinkle in the flour, baking powder, and salt, and mix another minute or until well combined. Scrape the sides and bottom of the bowl and mix again. The filling will be a light yellow color and smell divine. Pour it into the cooled crust. Bake for about 20 minutes. Rotate the pan in the oven and continue cooking for about 20 more minutes or until the bars are done. If the bars are browning a lot and not done, gently cover them with foil until the cooking is complete. To test for doneness, insert a knife into the center and when it has thickened filling on it, it is done. It will still be jiggly in the middle, and don't want your knife to come clean! The top of the bars will be well browned. Take the bars out of the oven and cool for 15 minutes. Then, dust with a thick layer of powdered sugar. Run a knife around the edge to keep them from sticking to the pan. Let the bars cool completely and chill. Cut into squares, hide from family if needed, and enjoy! If you chill or freeze the bars, the lemon flavor is even more intense. *if you don't have a zester, you can use the fine side of a cheese grater.

The first harvest festival is upon us! Lammas, also known as Lughnasadh, is a time when the high energy of summer begins to slow. It's a moment to pause and asks ourselves, what have I grown? What do I wish to carry forward? And what will I choose to leave behind? Whether you're harvesting a literal or metaphorical garden, Lammas offers us the opportunity to intentionally prepare for the season to come. As we walk through the forest, consider the fruits of your recent labor and offer gratitude for the bounty in your life.What am I reading?The Secret of the Three Fates by Jess Armstrong https://bookshop.org/a/111301/9781250909886The Witch's Home by Patti Wigington https://bookshop.org/a/111301/9780738778358https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Rump Shaker by Wreckx-N-EffectWhat's for dinner?Grilled Summer Veggies w/ Spicy Yogurt Dressing Ingredients;Olive oilSummer Squash OnionsCherry tomatoesPeppersGarlic cloves (whole)Rice (white or brown)Plain Greek yogurt or sour creamHot sauceSalt and pepper Instructions: Cook rice according to instructions. Wash and chop squash, onions, and peppers, add to a big bowl. Add peeled garlic cloves and cherry tomatoes. Drizzle with olive oil, season with salt and pepper. Grill until slightly charred. Mix 1 cup yogurt or sour cream with a few hits of hot sauce. Mix thoroughly. Top rice with grilled veggies and spicy yogurt. Enjoy! Zucchini Bread Ingredients:⅓ cup melted coconut oil or extra-virgin olive oil or canola oil ½ cup honey or maple syrup2 eggs½ cup milk of choice or water1 teaspoon baking soda1 teaspoon ground cinnamon + more to swirl on top2 teaspoons vanilla extract½ teaspoon fine-grain sea salt¼ teaspoon ground nutmeg1 ½ cups grated zucchini (you'll need 1 small-to-medium zucchini, about 7 ounces—gently squeeze out excess moisture over the sink before stirring it into the batter)1 ¾ cups white whole wheat flour or regular whole wheat flourInstructions:Preheat oven to 325 degrees Fahrenheit. Grease a 9” x 5” loaf pan to prevent the bread from sticking.In a large mixing bowl, combine the melted coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well.Add the milk, baking soda, cinnamon, vanilla, salt and nutmeg, and whisk to blend. Switch to a big spoon and stir in the zucchini (be sure to squeeze excess moisture out of the zucchini first). Add the flour and stir just until combined.Pour the batter into your greased loaf pan and sprinkle lightly with additional cinnamon.Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean and the center of the loaf springs back to the touch. Let the bread cool in the pan on a wire rack. Slice and enjoy!Lughnasadh or Lammas￨Harvest Celebrationhttps://www.buzzsprout.com/2251895/episodes/15554103https://www.thenotsoinnocentsabroad.com/blog/how-to-celebrate-lammas-and-lughnasadh-first-harvest-traditions-ritual-and-sun-magicSupport the show

SWAMP regular Erin, cousin of Dara, joins us to end Spielberg month with a Last Crusade. Tumblr Post MentionedHenry's Letterboxd I shouted out a chocolate chip cookie recipe in this episode that I now realize is behind a paywall (boo) so I am pasting it below:IngredientsYield: 10 cookies2cups/256 grams all-purpose flour½teaspoon baking soda¾teaspoon salt½pound/227 grams unsalted butter (2 sticks), room temperature1½cups/302 grams granulated sugar¼cup/55 grams packed light or dark brown sugar1egg1½teaspoons pure vanilla extract6ounces/170 grams bittersweet chocolate (about 60 percent cacao solids), chopped into coarse pieces, bits and shardsPreparationStep 1Adjust an oven rack to the middle position. Line 2 baking sheets with aluminum foil, parchment paper or nonstick baking mats.Step 2In a small bowl, whisk the flour, baking soda and salt.Step 3In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until creamy. Add the granulated and brown sugars and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg, vanilla and 2 tablespoons water, and mix on low to combine. Add the flour mixture, and mix on low until combined. Add the chocolate and mix on low into the batter. (At this point, the dough can be refrigerated for several hours or overnight.)Step 4Heat the oven to 350 degrees. Form the dough into 3½-ounce (100-gram) balls (a heaping ⅓ cup each). Place 4 balls an equal distance apart on a prepared pan, and transfer to the freezer for 15 minutes before baking. After you put the first baking sheet in the oven, put the second one in the freezer.Step 5Place the chilled baking sheet in the oven and bake 10 minutes, until the cookies are puffed slightly in the center. Lift the baking sheet and let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down. (This will feel wrong, but trust me.) Bang it down, if necessary, to make the center fall.Step 6After the cookies puff up again, 2 to 3 minutes later, repeat lifting and dropping the pan, every 3 minutes, to create ridges around the edge of the cookie. Bake 16 to 18 minutes total, until the cookies have spread out, and the edges are golden brown, but the centers are much lighter and not fully cooked.Step 7Transfer the baking sheet to a wire rack; let cool before removing the cookies from the pan.Step 8Repeat with remaining cookies, using the first sheet pan for the third batch of cookies.Send us a textSWAMP stuff:PatreonSocials:TikTok: @theswamppodcastInstagram: @theswamppodBluesky: @theswamppodcast.bsky.socialYouTubeDara's Letterboxd Emily's Letterboxd Our website: https://www.the-swamp-podcast.com/Email: theswamppod@gmail.com

Ep. 361 | Kazeem goes solo and asks deep questions about bake sales and rap battles. Audio Engineer - AyoQueez from @Seven25Media Follow @toughchoicepod on Instagram. Follow Kazeem Rahman - @KazeemComedy If you have any questions you want us to consider, email ToughChoice@outlook.com

Billy starts us off with the All Sports Report - and some unusual goings on in the background of today's AFL press conferences. Nathan and Jaden battle it out in the Hump Day Quiz for an awesome Yeti prize pack, then the legendary Jeremy Piven calls in from New Zealand ahead of his Australian tour. The boys look at poor old John Hastings nightmare over in a Legends Cricket match, then Collingwood's Dan McStay is in studio as he prepares to face his old side on Saturday night. Herby comes in with some social media feedback for Billy's Bake, and Billy finishes the show with a joke about a lovely gesture from his wife.See omnystudio.com/listener for privacy information.

We start with a glowing review of the show from JB's wife Lisa, before Billy moves into the All Sports Report - and a new world record in weightlifting. Brian Taylor calls in ahead of appearing on Front Bar tomorrow night, then Topics Brownless goes with a question that maybe needed some more finetuning. Melbourne Vixen Zara Walters calls in as they prepare for the Super Netball Grand Final on Saturday, and we need to back over old Pronunciations Brownless from earlier in the show. In the Wacky World of William we've found the top 5 signs you might be a psychopath, then Billy turns on the oven and Bakes the AFL's late-season fixturing. The Footy Rhino Ryan Daniels has all the headlines covered - including Harley Reid's potential $24m deal at West Coast, and a name synonymous with Carlton could be on the move. Finally, Billy has a joke about a donkey.See omnystudio.com/listener for privacy information.

There's no other way to say it – this cake is magical! The way the simple batter settles into layers of custard and sponge seems impossible and yet it works, and the tamarillos are all tart and jammy and YUM. Ingredients 3 large eggs, room temp 2/3 cup sugar 90g butter, melted 1 ½ cups milk, lukewarm 1 tbsp vanilla extract Generous 1/2 cup plain flour 1 ½ cups scooped and chopped tamarillos (about XX) Icing sugar for dusting cake Whipped cream or yoghurt to serve Method Preheat oven to 190 C. Grease and line a 20x20cm cake tin with baking paper. Put a saucepan on with milk and butter and heat to lukewarm – this will melt the butter. Separate eggs into two mixing bowls. Beat the egg yolks and sugar until pale and light. Add in flour and mix until combined. Slowly add warm milk, beating until everything is well mixed together. Beat the egg whites until the stiff peak stage. Fold this into the batter gently, a third at a time until completely combined.  The batter is very thin at this stage, but don't worry. Pour batter into the baking dish and scatter over chopped tamarillo. They will sink into the cake as it bakes. Bake for approx. 50-60 minutes or until the top is browned and cake doesn't wobble. Cool and dust with icing sugar. LISTEN ABOVE See omnystudio.com/listener for privacy information.

In this episode, we're Baking with the Stars—and this time, the star is none other than Snoop Dogg. Rachel and Luisa whip up his indulgent Gimme S'mores Pie from his cookbook From Crook to Cook. Then, Luisa sits down for a sweet and inspiring chat with Ethan and Elsa, the young founders of E 'n' E Snacks, a company dedicated to making allergen-free treats that don't skimp on flavor. It's an episode full of heart, heat, and hella good bakes!

Alec Naman from Naman's Catering called us this morning and said, "Let's cook up a nice dessert this week. How about a Blackberry Brulee with Mascarpone Cheese." Sounds like a great treat Alec!  It's What's Cooking!! Listen here:  Blackberries Brûlée with Mascarpone Cream 3 5.6 ounce containers blackberries (about 2 cups)* 1 8 to 8 ½ ounce container mascarpone 2 tablespoons powdered sugar 1 large egg yolk Seeds from 1 split vanilla bean** Preheat oven to 450°F. Spread in bottom of 11x7x2 inch glass baking dish all the blackberries. Whisk mascarpone, powdered sugar, egg yolk and vanilla bean seeds. Spoon the mascarpone mixture over berries; spread slightly to even the mixture. Bake until mascarpone mixture is beginning to brown, about 10 minutes. Serve warm. *Substitute boysenberries or raspberries for the blackberries or use a mixture of all three. **Skip the vanilla bean and add 1/4 teaspoon almond extract, then top with toasted almond slices.

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

This cake is literally crammed full of the intense and fragrant flavours of oranges, and it stays moist for days. A slice with a cup of tea seems to make the world a better place. Makes one loaf tin cake but doubles nicely if you wish to make a larger cake. Ingredients 1 cup raw sugar Rind of 2 oranges + 1 lemon – avoid the white pith, I use a potato peeler Flesh of one orange 1 egg ½ cup oil, I use grapeseed or olive oil ½ tsp salt ½ cup thick natural yoghurt 2 tbsp. lemon juice 1 ¼ cups plain flour 2 tsps. baking powder Method Preheat oven to 180C fan bake. Grease and line a loaf tin with baking paper. In the bowl of a food processor blend the sugar and citrus rind until the rind is chopped very small. Add the orange flesh. Blend until smooth. In a mixing bowl beat the egg and sugar/citrus mix together until it is thick and creamy. Add the oil and salt and continue beating until mixed. Stir through the yoghurt and lemon juice. Add the flour and baking powder and combine until just mixed (over-mixing will produce a tougher, drier cake). Pour the thick batter carefully into the tin, smooth the top if need be for a better-looking cake at the end. Bake for 35-45mins, until a skewer comes out clean. Leave for 10 minutes to cool before turning out of tin. Ice with vanilla and citrus zest frosting.  Nici's note: To avoid your precious baking from slumping, leave it to settle and cool slightly before turning cakes and muffins out of their tins. LISTEN ABOVE See omnystudio.com/listener for privacy information.

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 

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.

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.

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

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.

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