Podcasts about Bake

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

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

«Τι μπορεί να πάει λάθος με πίτσα;» σκέφτηκε ο Καρκ. Και πώς στον διάολο φτάσαμε το maximum στο βλακόμετρο; #karq #manos Μία παραγωγή του Shake n' Bake.

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

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

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

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

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

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

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

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

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

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

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

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

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

Mary teaches us to make a delicious sponge cake with whipped cream and fruit. If you would like to follow along with the recipe, please click here. We would love to see how this recipe turns out for you! Please WhatsApp your home baking images to 089-4672000 or info@radiomaria.ie. L'articolo E16 | Let's Bake – Whisked Sponge Cake proviene da Radio Maria.

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

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

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

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

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

GOOD CHAT | Bears at the pub? Roo wants to know the team's recurring dreams, although he probably wishes he didn't mention anything about merging into traffic which also bought on the conversation of do you still use a map to get home (like an app not the Melway, but it will get talked about). And it wouldn't be a Good Chat week if someone didn't bring up food, this time it's pasta! Catch Mick in the Morning LIVE from 6-9am weekdays on 105.1 Triple M. To watch Mick in the Morning in action, head to YouTube. Mick In The Morning Instagram: https://www.instagram.com/molloySee omnystudio.com/listener for privacy information.

Mary teaches us to make Italian flatbreads, perfect for vegetables and sauces, garlic butter or as an accompaniment to soup. If you would like to follow along with the recipe, please click here. We would love to see how this recipe turns out for you! Please WhatsApp your home baking images to 089-4672000 or info@radiomaria.ie. L'articolo E15 | Let's Bake – ‘Italian Piadine' Flatbread proviene da Radio Maria.

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

Award-winning food writer and TV presenter Donal Skehan has returned as Ambassador for the 18th Annual Great Irish Bake for Sick Children, calling on people across Ireland to come together and raise vital funds for Children's Health Ireland. This year's campaign is proudly fronted by 11-year-old Saoirse McDonagh Davis from Liscannor, a courageous young patient whose story represents the thousands of children and families who depend on CHI services every day. To find out more, Saoirse and her mom Stella joined Alan Morrisey live in-studio on Thursday's Morning Focus.

Happy feast of St. Agatha of Sicily! On today’s show, Matt Swaim and Anna Mitchell welcome Mike Aquilina and Courtney Brown to discuss the heroic witness of this early Christian virgin and martyr. Other guests include Rita Heikenfeld with Bible Foods, Gary Michuta from Hands On Apologetics, and Dr. John Bergsma on preparing for Lent with Scripture. Plus news, weather, sports, and more… ***** Prayer of St. Clement of Alexandria May we all live in the peace that comes from You. May we journey towards Your city, sailing through the waters of sin untouched by the waves, borne tranquilly along by the Holy Spirit, Your Wisdom beyond all telling. Night and day until the last day of all, may our praises give You thanks, our thanksgiving praise You: You who alone are both Father and Son, Son and Father, the Son who is our Tutor and our Teacher, together with the Holy Spirit. Amen. ***** RECIPES FROM RITA: GRAIN-FREE POTATO CRUST QUICHE Ingredients 1-1/2 lbs baby “creamer” or Yukon gold potatoes (if using larger potatoes, peel and cut up)1-1/2 tablespoons salt for boiling potatoes, plus ¼ tsp for sprinkling8 slices bacon, chopped1/2 cup onion, diced1-1/2 cups cheese, shredded1-1/2 cups half and half, or equal parts whole milk and heavy cream5 eggs3/4 tsp salt1/2 tsp pepper1/4 tsp smoked or regular paprika (optional but good)Handful fresh greens, shredded (optional)Chives, to garnish, optional Instructions Preheat the oven to 400.Add potatoes and enough water to cover. Add 1-1/2 tablespoons salt. Bring to boil over high heat. Reduce heat and cook until tender, about 20-30 minutes, depending on size. Drain and set aside.While potatoes cook, set a 10-inch cast iron pan (or a heavy-bottomed, oven-safe pan) over medium heat and add bacon. Cook until bacon is crisp and leave fat in pan.Remove bacon and set aside.Add onions to fat and cook, stirring often, until golden. Remove onions to plate with bacon.Add potatoes to skillet in a single layer. Sprinkle with ¼ tsp salt.Use the bottom of a glass or measuring cup to press firmly into bottom and about 1 inch up the sides, closing gaps to form a complete crust.Whisk eggs. Add half and half, ½ tsp salt, pepper and paprika. Whisk to incorporate air into mixture.Stir in cheese, onion, greens, and most of the chopped bacon (set some aside for garnish). Pour into crust.Bake 25-30 minutes, or until filling is set and cooked.Let cool on rack 15 minutes. Garnish with bacon and parsley or chives, if desired. ***** Keith and Tami Kiser are online at readnarnia.org. Full list of guestsSee omnystudio.com/listener for privacy information.

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

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

Today is a guest episode where i am back in conversation with Cristina Arevalo from the Art cake coach podcast. We speak about her DMA award nomination, the boom of cake coaches and her new podcast No icing. It was a great conversation. Also in this episode i talk about the relaunch of my SBKB treat box and how i wanted to create more of an experience to my customers.Also whats been trending over the month of january in the cake world..If you would like to connect with Cristina you can find her on instagram and facebook book:The art cake coach instagramThe art cake coach facebookThe art cake coach podcastNo icing podcastIf you have a question or feedback about this episode you can message me here. Thank you for listeningYou can connect with me via:Instagram: Adventures in KakelandAdventures in kakeland studio: Creative projects, custom GPTs, books and resourcesPublished books for hobbyist and cake business owners. A food management system: for small home based food businesses Bake -cover-finish -deliver: undated Weekly baking planner Cake business order form book Cake business Social media planner Dated weekly cake business planner (2026) My Business social media channelsInstagram: Kake and CupkakeryFacebook: Kake and Cupkakery...

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

Imbolc has arrived! Even if you're buried under snow right now, spring is undoubtedly working its magic underground. This is a perfect time to tend to the corners in your life that have gotten out of hand over the winter. Save the big house cleansing for spring, in this moment, it's the smaller spaces that call for your attention. Perhaps you have a closet that desperately needs organizing, a desk overflowing with papers, an altar gathering dust, or a pile of craft supplies threatening to take over an entire room. Look for the space that's feeling cluttered or stagnant. If you find that this corner is draining your energy, take this opportunity to tend to it. When the energy inside our homes is restored, we are much better equipped to meet life's needs outside our door. A little tending goes a long way. What am I reading?The Witching moon Manor by Stacy Sivinskihttps://bookshop.org/a/111301/9781668058411The Green Wiccan spell Book by Silja Sil-yahttps://bookshop.org/a/111301/9781782497851https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Raised by Wolves by The Interrupters  What's for dinner?Mediterranean Chickpea Soup2 tablespoons olive oil1 onion1 carrot1 rib celery 1 leek optional2 cloves garlic2 tablespoon tomato paste½ teaspoon dried rosemary or 1 tsp dried oregano4 cups vegetable broth or more to taste2 15 oz cans chickpeas 1½ pounds potatoes peeled and diced 1 15 oz can crushed tomatoes ¾ teaspoon salt or to taste + red pepper flakes and black pepper to taste4 tablespoons grated parmesan or crumbled feta - optionalInstructions:Chop 1 onion, 1 carrot, 1 rib celery, and 2 cloves garlic.Sauté them in a large pot or Dutch oven with 1 leek in 2 tablespoons extra virgin olive oil oil for 5–10 minutes until soft.Stir in 2 tablespoon tomato paste and ½ teaspoon dried rosemary. Cook 1 minute to coat the vegetables and deepen flavor.Add 4 cups vegetable broth, 2 cans chickpeas, 1½ pounds potatoes and 1 can crushed tomatoes. Season with ¾ teaspoon salt, pepper, and red pepper flakes. Simmer 20–30 minutes, until the potatoes are tender.Serve with crusty bread or cooked grains. For extra flavor, top each bowl with grated parmesan or crumbled feta before serving.Chickpea Brownies2 cans (15 oz each) chickpeas, drained & rinsed1½ cups peanut butter (or other nut/seed butter)⅔ cup pure maple syrup6 tbsp unsweetened cocoa powder4 tsp vanilla extract½ tsp baking powder + 1 tspbaking soda6 tbsp milk of choice1 cup chocolate chips (plus extra for topping)InstructionsPreheat oven to 350°F (175°C). Line 8×8 or 9×9 pan with parchment.Blend chickpeas, peanut butter, maple syrup, milk, and vanilla until silky smooth (2-3 minutes).Add cocoa, baking powder, and baking soda; blend 45-60 seconds.Fold in chocolate chips by hand. Pour into pan, smooth, and top with extra chips.Bake 30-35 minutes; edges set, center slightly soft. Cool completely before slicing.https://wholesomeforks.com/double-fudge-chickpea-brownies-protein-packed-fudgy-af/print/943/Support the show

Click to LISTEN Hosts Marcy Gordon and Beth Costa discuss upcoming events, share stories, and provide resources for wine enthusiasts in Northern Sonoma County. Here's the rundown: Sponsor Shoutouts: Thanks to Ron Rubin and River Road Family Vineyards and Winery for supporting the podcast. Check out their Chardonnay and Pinot Noir at riverroadvineyards.com. Event Updates: Winter Wineland: Recently wrapped up, offering a relaxed post-holiday wine weekend. Wine Love Wine Trail: Happening on Valentine's Day (Feb 14). A $50 ticket grants access to 30 wineries with fun treats like conversation hearts and Hershey's Kisses. Barrel Tasting: Celebrating its 48th year and the Wine Road's 50th anniversary. This signature event (March) allows guests to taste wines directly from barrels, meet winemakers, and purchase futures. Tickets are rolled back to $50 for the weekend. 50th Anniversary Grand Tasting: Scheduled for November 6 at Fopiano Vineyards, featuring founding members, live music, and food.  (UPDATE - new date September 19th).  Book Recommendation: Vines in a Cold Climate by Henry Jeffries explores the rise of English sparkling wine, driven by climate change and visionary winemakers. Local Resource Highlight: Edible Marin and Wine Country magazine is a free, insightful guide to local food, wine, and culture. Recipe Spotlight: Marcy shares a simple recipe for spiced candied nuts, perfect for Valentine's Day gifts. Ingredients include nuts, sugar, spices, egg white, and salt. Bake at 300°F for 30 minutes, separate, and package with a bow. Fun Moments: The hosts share laughs, personal anecdotes, and celebrate Beth's 49th wedding anniversary. Listeners are encouraged to share photos from Winter Wineland and explore the Wine Road's events and resources. Happy Valentine's Day! Links: River Road Family Vineyards Winter Wineland Wine Love Wine  Trail Barrel Tasting Edible Marin Vines in a Cold Climate   Sugar and Spice Candied Nuts - a perfect Valentine gift idea! 1/3 cup dark-brown sugar 2/3 cup white granulated sugar 1 teaspoon kosher salt (I might up this by a 1/2 tsp. next time for more of a sweet/salty balance) Generous pinch of cayenne pepper (I swapped this with 1/4 teaspoon of hot smoked paprika) 1 teaspoon ground cinnamon 1 pound walnut or pecan halves or whole peeled hazelnuts 1 egg white, room temperature 1 tablespoon water Preheat oven to 300 degrees. Mix sugars, salt, cayenne, and cinnamon, making sure there are no lumps; set aside. Beat egg white and water until frothy but not stiff. Add walnuts, and stir to coat evenly. Sprinkle nuts with sugar mixture, and toss until evenly coated. Spread sugared nuts in a single layer on a cookie sheet fitted with parchment paper. Bake for 30 minutes, stirring occasionally. Remove from oven, and separate nuts as they cool. When completely cool, pour the nuts into a bowl, breaking up any that stick together.  

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

Presented by Priority Electric. Contact Patrick Sandridge today! (769) 798-9355 Learn more about your ad choices. Visit megaphone.fm/adchoices

Stories from the office, chores set to music, a love language of spreadsheets. This edition of Doing What Works is an ode to what Maureen cherishes about her childhood.No show notes this time!

How do you move forward with AI in schools when staff confidence is all over the place? Jeff Utecht and Tricia Friedman address one of the most persistent leadership challenges in AI literacy implementation. Within the same faculty, some educators are experimenting confidently with tools and workflows while others feel intimidated, skeptical, or frustrated by rapid change. Jeff and Tricia frame the issue through a mindset-first lens and introduce practical leadership moves grounded in BAKE: balance, adaptability, knowledge sharing, and empathy. The conversation begins with a simple leadership truth: confidence grows through a beginner's stance, repetition, and low-stakes practice, not perfection on day one. Tricia shares a "pumpkin patch" analogy for learning something new and models how leaders can normalize experimentation and productive struggle for staff. From there, the episode explores how leaders can reduce anxiety and build confidence by "level setting" foundational understanding of how AI works. When teachers grasp what is happening under the hood, they are more willing to engage, ask better questions, and try new workflows. A central theme is personalization. Confidence increases when educators connect AI learning to what they already love about teaching, then use AI to enhance that strength rather than asking teachers to adopt tools for their own sake. The hosts also highlight the importance of playful, low-stakes experimentation outside of school contexts, from recipe support to pop-culture research challenges, as a way to learn tool boundaries without the pressure of classroom performance. The episode closes with a clear leadership stance: sustained learning matters. AI capabilities are changing quickly, so professional learning cannot be treated as a one-time training. Adaptability requires ongoing documentation of experiments, time-stamped learning, and renewed emphasis on media literacy as AI becomes more persuasive and more embedded in everyday life. If you are leading AI literacy in a school or district and trying to support both early adopters and hesitant educators, this episode offers a grounded approach to building momentum without fracturing culture. In this episode, you will hear about leading AI literacy when teacher confidence varies widely, progress over perfection and the beginner's stance, differentiated professional learning for AI, foundational understanding of how AI works, low-stakes experimentation that increases staff buy-in, balancing voices of early adopters and skeptics, adaptability as AI tools evolve, and mindset-first change management through the BAKE Framework. Explore the BAKE resources and multiple ways to engage, including a four-week email series, PLC slide decks, a live cohort, and school-wide implementation: https://www.shiftingschools.com/ Our show is edited and produced by Sagheer M. Learn more about his work: https://www.upwork.com/freelancers/~01a20f0c0c32996d55 Are you signed up for Crayola Creativity Week? https://www.crayola.com/learning/creativity-week Reach out to learn with us: info@shiftingschools.com 00:00 Welcome and Series Context Jeff frames the third and final BAKE episode and names the core leadership question about uneven staff confidence. 01:30 Why Confidence Gaps Are Normal When Learning Something New Using the beginner's stance and the pumpkin patch example to normalize discomfort and learning curves. 03:30 Progress Over Perfection in Teaching and Leadership Why educators often expect mastery too quickly and how modeling learning matters. 05:30 The Leadership Challenge of Mixed AI Confidence High flyers, hesitant staff, and the tension leaders feel managing both groups. 08:00 Level Setting: How Understanding AI Builds Confidence Why explaining how AI works reduces fear and increases willingness to engage. 10:30 Passion-Based Entry Points for AI Learning Connecting AI use to what educators already love doing in their work. 13:00 Playful, Low-Stakes AI Experiments Using non-school examples to explore AI without pressure or risk. 15:30 Pop Culture as a Confidence Builder The Taylor Swift research experiment and why interest drives learning. 18:00 Abundance of Information and Better Questions Why confidence grows when educators move from answers to inquiry. 20:00 Empathy First: Leading With BAKE Starting with empathy before tools, expertise, or expectations. 21:45 Knowledge Sharing Inside and Outside the Classroom Why sharing personal AI use builds collective confidence. 23:15 Adaptability in a Fast-Changing AI Landscape Why AI learning must be ongoing, time-stamped, and revisited. 25:15 Balance: Creating Space for All Voices Supporting both skeptics and early adopters through reciprocal dialogue. 27:15 Key Takeaways and Next Steps Mindset-first leadership, community, and how schools can engage further with BAKE.  

Our analysts (or “bakers”) compete in a Great British Bake Off–style episode, discussing how, as Gen Alpha turns 13, the war between time spent on YouTube and TikTok will heat up—and how gaming will become an alternative social media space for this young generation. Join Senior Director of Podcasts and host Marcus Johnson, along with Analyst Paola Flores-Marquez and Vice President of Research Jennifer Pearson. Listen everywhere, and watch on YouTube and Spotify.   Get more insights like these with our free, industry-leading newsletters covering advertising, marketing, and commerce. Sign up at emarketer.com/newsletters Follow us on Instagram at: https://www.instagram.com/emarketer/ For sponsorship opportunities contact us: advertising@emarketer.com For more information visit: https://www.emarketer.com/advertise/ Have questions or just want to say hi? Drop us a line at podcast@emarketer.com For a transcript of this episode click here: https://www.emarketer.com/content/podcast-great-btn-bake-take-off-gen-alpha-trends-2026-youtube-vs-tiktok-gaming-behind-numbers   © 2026 EMARKETER

The Year of the Snake is coming to a close. This is the perfect time to shed that outgrown skin. We must let go of the old, heavy energy holding us back if we're going to meet the fast-moving energy that the Year of the Horse is bound to bring. One of the greatest drains on our energy comes from comparing ourselves to others. Every time we measure our worth against someone else, we snuff out our own light. It's time to stop worrying about what they're doing and start taking an interest in your own life. When this happens, the temptation to compare becomes a lot less enticing. Let the shedding begin! What am I reading?The Witch's Daughter by Paula Brackston https://bookshop.org/a/111301/9781250004086Be More Owl: Life Lessons from our Feathered Friends by Alison Davieshttps://bookshop.org/a/111301/9781837834068https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Violet by Hole What's for dinner? Fiber Fueled Sweet Potato Ingredients:Baked sweet potatoProtein of choice - plant based “meat”, grind chicken/beef, shredded rotisserie chicken, fried egg, beans Cheese of choiceGreen Veggie of choice: broccoli, kale, spinach, Swiss chard etc.Red/orange/yellow veggie: bell peppers, tomatoes, cornToppings: guacamole, salsa, hummus, crunchy chili oil, Greek yogurt, sour cream Fermented add-on: kimchi, pickles, sauerkraut, pickled beets/carrots/onions Fresh herbs of choice Instructions: Preheat oven to 400 degrees F. Bake sweet potato until fork tender. Load potato up with all the ingredients you love. Dig in! Go-to Coffee Cake Ingredients:1 cup butter2/3 cup sugar 1 cup buttermilk4 eggs2 teaspoons vanilla3 cups all-purpose flour 2 teaspoons baking powder1/4 tsp baking soda1 teaspoon salt Topping:4 tablespoons brown sugar2 tsp cinnamon Instructions: Preheat oven to 350 f. Grease a 9x13 baking dish. Beat softened butter for several minutes with hand mixer or stand mixer. Add sugar, beat for a couple more minutes. Add eggs, one at a time, mix until incorporated. Add vanilla, mix. Stir dry ingredients together in separate bowl. Add flour and buttermilk in stages to the butter mixture, switching between the two until incorporated. Do not over mix. Pour into prepared baking dish. Sprinkle top with brown sugar and cinnamon. Bake until a toothpick inserted into the center comes out clean. Enjoy! Support the show

Our analysts (or “bakers”) compete in a Great British Bake Off–style episode, discussing how retailers will be restructuring their commerce media teams and focusing on hard launching their in-store retail media capabilities. Listen to the discussion with Vice President of Content and host Suzy Davidkhanian, along with Analyst Arielle Feger and Principal Analyst Sarah Marzano.   Report mentioned: https://content-na1.emarketer.com/commerce-media-trends-watch-2026   Get more insights like these with our free, industry-leading newsletters covering advertising, marketing, and commerce. Sign up at emarketer.com/newsletters Follow us on Instagram at: https://www.instagram.com/emarketer/ For sponsorship opportunities contact us: advertising@emarketer.com For more information visit: https://www.emarketer.com/advertise/ Have questions or just want to say hi? Drop us a line at podcast@emarketer.com For a transcript of this episode click here: https://www.emarketer.com/content/podcast-great-btn-bake-take-off-commerce-media-trends-2026-behind-numbers © 2026 EMARKETER

Our analysts (or “bakers”) compete in a Great British Bake Off–style episode, discussing why Dr. Google will give way to Dr. ChatGPT in 2026 and how Americans will increasingly use AI for mental health therapy and support this year. Join Senior Director of Podcasts and host Marcus Johnson, along with Senior Analysts Rajiv Leventhal and Beth Snyder Bulik. Listen everywhere, and watch on YouTube and Spotify.   Report mentioned: https://content-na1.emarketer.com/health-trends-watch-2026   Get more insights like these with our free, industry-leading newsletters covering advertising, marketing, and commerce. Sign up at emarketer.com/newsletters Follow us on Instagram at: https://www.instagram.com/emarketer/ For sponsorship opportunities contact us: advertising@emarketer.com For more information visit: https://www.emarketer.com/advertise/ Have questions or just want to say hi? Drop us a line at podcast@emarketer.com For a transcript of this episode click here: https://www.emarketer.com/content/podcast-great-btn-bake-take-off-digital-health-trends-2026-dr-chatgpt-ai-therapy-behind-numbers © 2026 EMARKETER

This week we're talking about Torvalds vibe coding, the newest Pi AI hat, and what's new with PipeWire and OBS Studio. Then there's some great news in Wine 11 and Hangover 11, Fedora's Games Spin is moving to KDE, and we talk about LetsEncrypt and their new IP certificates. For tips we have csvi for editing comma-separated-values files on the command line, espeak-ng for giving your Linux machine a voice, and the hidden support for Screen Savers in KDE. You can find the show notes at https://bit.ly/4jKwHyV and have a great week! Host: Jonathan Bennett Co-Hosts: Ken McDonald and Rob Campbell Download or subscribe to Untitled Linux Show at https://twit.tv/shows/untitled-linux-show Join Club TWiT for Ad-Free Podcasts! Support what you love and get ad-free audio and video feeds, a members-only Discord, and exclusive content. Join today: https://twit.tv/clubtwit Club TWiT members can discuss this episode and leave feedback in the Club TWiT Discord.

Hi Bakers, Should you make your own seeded crackers, or is it a waste of time? I get so mad eating expensive and tasteless gluten-free crackers, so I decided to try making them myself…but was it worth it??I would 100% make these again; my only complaint is that I wanted them to be crisper. I loved the simple way they came together and the healthful ingredients in them. The pumpkin and pumpkin spice with seeds and dried cranberries were festive and delicious. These crackers are a beautiful gluten-free addition to any winter table. Thinking of trying them? Here are my thoughts to help you decide. PS: After writing this, I'm heading downstairs to make another batch right now! Enjoy! CarolynPros:prettytaste goodeasy to makefree of gluten, dairy, egg, grainsfull of fiber and nutritiousCons:long bake time (more like drying)not as crisp as I hopedGluten-Free Pumpkin Cranberry Holiday Seed CrackersModified from Tasty, Thrifty, Timely's Recipe for Seeded CrackersMakes two 10” x 15” sheets of crackers (to be broken apart)Dry Ingredients1/4 cup blanched almond flour1/2 cup golden flax seeds, ground1/4 cup black chia seeds1/3 cup raw shelled pumpkin seeds1/3 cup finely chopped dried cranberries1/4 teaspoon pumpkin pie spice1/8 teaspoon saltWet Ingredients3/4 cup water1/4 cup pumpkin puree1 1/2 tablespoons maple syrupPreheat the oven to 275F. In a large bowl, whisk together the dry ingredients and set aside. Mix wet ingredients in a small bowl. Pour wet ingredients over the dry and mix thoroughly, making sure there are no dry spots. You may need to scrape the bowl with a spatula to get everything combined. Smooth the surface of the dough and let it hydrate for 15 minutes. Divide the dough in half and spread it onto a sheet of parchment paper. Make the dough into a flat rectangle as thin as possible. I like to cover the dough with another sheet of parchment** and roll it out. Remove the top sheet of parchment and smooth the top of the dough if needed. Sprinkle with salt if desired. Bake for about 2o minutes and then rotate the pans in the oven. Continue cooking for another 20 minutes or until the crackers are browned at the edges and dry to the touch. Cool in the oven to dry them out even more. Break cooled crackers into pieces. Store in an airtight container for up to a week. Want to try the dip I made too? Easy Hot Honey Dip: Take a block of whipped and softened cream cheese (or dairy-free) and top it with 1 tablespoon of Trader Joe's Chili Onion Crunch (or other chili oil) mixed with 3 tablespoons of honey. Garnish with some cranberries, rosemary, and a bunch of your seeded crackers too.**Parchment paper is essential; without it, the dough sticks to the rolling pin and is hard to get thin enough to crisp.

Our analysts (or “bakers”) compete in a Great British Bake Off–style episode, discussing why podcasts will be more important to digital audio marketers than music and how FAST services will help push AVOD viewership across the 200 million milestone. Join Senior Director of Podcasts and host Marcus Johnson, along with Principal Forecasting Writer Ethan Cramer-Flood and Senior Director of Forecasting Oscar Orozco. Listen everywhere, and watch on YouTube and Spotify.   Subscribe to EMARKETER's newsletters. Go to https://www.emarketer.com/newsletters   Follow us on Instagram at: https://www.instagram.com/emarketer/   For sponsorship opportunities, contact us: advertising@emarketer.com   For more information, visit: https://www.emarketer.com/advertise/   Have questions or just want to say hi? Drop us a line at podcast@emarketer.com    For a transcript of this episode, click here: https://www.emarketer.com/content/podcast-great-btn-bake-take-off-forecast-trends-2026-podcasts-beat-music-marketers-fast-fuels-avod   © 2026 EMARKETER

Uh. So we were going to talk about Actraiser 2 on this episode. But. Tyler had a bunch of important life stuff going on, so we decided to just kind of have a fun, “independent study” episode. So the bad news: Tyler isn’t on this episode. But the GOOD NEWS: we got Bubba Drewski (aka … Continue reading → The post Ep. 852 – Light Bake (Redux) appeared first on TADPOG: Tyler and Dave Play Old Games.

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

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

This month on BA Bake Club, hosts Jesse Szewczyk and Shilpa Uskokovic break out their whisks and create a picture perfect pavlova. It has all the top textures of a showstopping bake: It's crunchy, it's chewy, it's decadent and it's boozy. Inspired by Shilpa's childhood favorite, Black Forest gâteau, we dive into the inbox and dig into listener questions. And Shilpa preaches about the virtue of a cracked meringue. “My point is if it cracks, it's okay,” says Shilpa. “That's really what the whipped cream and the toppings are for sure. Just patch it back together.” Watch Shilpa make her fool-proof pavlova on Instagram. 2025 James Beard award-winning cookbook author Nicola Lamb also stops by to help weigh in on what you can do with leftover egg yolks and comes up with some creative suggestions! You can find Nicola on Instagram and her Substack called Kitchen Projects. Send your questions to BA Bake Club! Find us on Substack or send us a voice memo to bakeclub@bonappetit.com.  Learn about your ad choices: dovetail.prx.org/ad-choices

This week we're sharing our winter bucket lists (aka how to survive the cold season if you live in a region like we do). We'll also be debating a hot take that personally makes Elsie's blood boil. Let's jump in! Check out https://ramonamuselambert.com Emma Always have a candle burning and always make tea with dinner Organize library room Go room by room and clean and organize all the closets and cabinets in her home Work through reading all of her craft book stash Bake herself a birthday cake Elsie Declutter year - eliminate ALL the clutter in her home Paints are always out this time of year Old movie bucket list Start a new photography era Thrifting and flea markets (going more frequently this year) You can support us by leaving us a couple of 5 star recipe reviews this week at abeautifulmess.com Have a topic idea for the podcast? Write in to us at podcast@abeautifulmess.com or leave us a voicemail at 417-893-0011.