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3 episodes with barbecued
2 episodes with barbecued
4 episodes with barbecued
3 episodes with barbecued
2 episodes with barbecued
2 episodes with barbecued
2 episodes with barbecued
2 episodes with barbecued
St. Boniface Catholic Church of Hobson invites everyone to its Spring Social on Sunday, March 30, in the Falls City Community Hall, 306 W. Front St. (U.S. 181) in Falls City. Barbecued dinner plates will be sold for starting at 10:30 a.m. until they're sold out. Meals may be taken to go or dine in. Stick around to enjoy bingo, shop at a country store, plant sale, and bake sale, participate in a live auction at 1 p.m., and put your name in for a drawing.Article Link
Barbecued lamb with avocado feta whip Cook time: 12 minutes Prep time: 15 minutes Serves: 4 4 lamb shoulder chops (about 400-500g) 150g soft cows feta 1 small avocado 1 Tbsp sour cream 2 Tbsp sunflower oil 1 Tbsp avocado oil 3 cloves garlic, crushed 1 lemon 1 x 2 pack Baby Gems (baby cos lettuces) ½ cup fresh coriander leaves 2 single stalks spring onion, roughly chopped 10 chives, roughly chopped handful fresh fennel fronds ½ cup mint leaves Drizzle the lamb chops with oil and season with salt and pepper, then squeeze over the juice of the lemon and garlic cloves. Cover and allow to marinate for at least 30 minutes. Cook on a hot BBQ for 10-12 minutes, remove from heat and allow to rest. Blitz the feta with the avocado and sour cream until smooth. Put in a small serving bowl and drizzle with avocado oil. Serve the lamb with the feta dip and salad. For the salad Quarter the lettuces, rinse and put in a large salad bowl with all other salad ingredients. Toss and serve. LISTEN ABOVESee omnystudio.com/listener for privacy information.
Batman ’66 S2 Ep6 – Barbecued Batman? As the Dynamic Duo attempts to oppose the Minstrel, the villain escalates his plans’ destructive potential in retaliation in a way Batman might not be able to thwart. Episode aired Thursday September 22, 1966 Director: Murray Golden Writer: Francis M. Cockrell & Marian B. Cockrell Cast: Adam West […] The post BatChums Episode 41 – Barbecued Batman? appeared first on The ESO Network.
Jared and Steven get a kick out of unlimited challenge instructions https://www.reddit.com/r/survivor/comments/lhwm8r/what_i_hear_when_jeff_explains_challenges/
Our barbecued chicken is one of the first dishes to disappear at lunchtime when customers pour through the doors. It is delicious and different-the fennel seeds set it apart.
Brining is the secret to succulent chicken breasts, whether you cook them on the barbecue or in the oven.
At Mangia, we have a somewhat less formal name for this: Barbecue on a Bun. This is very similar to pulled pork if you have ever had that great Southern favorite. The meat, cooked slowly and for a long time, should almost fall apart when poked with a fork. There is nothing better to serve with pork made like this than fresh coleslaw. While the barbecued meat can be made in advance, the coleslaw should not be. It will become watery and "off-tasting." Make it close to serving time so that it is creamy and rich, tart and sweet, and let it serve as the perfect foil to the delicious, saucy pork.
Villa Maria Cellar Selection Merlot Cabernet Sauvignon Why I chose it: This wine was selected by Gimblett Gravels' winemakers as one of the top reds from 2022. A hearty red at a mouth-watering price. 2022 was an average vintage, but this is a well below average price Can be enjoyed now or stored in a cool place and enjoyed in 5 or 6 years time A versatile wine that appeals to a wide range of tastes What does it taste like? A fresh and fruity red with dark berry and plum flavours and a seasoning of spicy oak. Moderately intense. A delicious wine that makes me reach for a second glass. Why it's a bargain: Punches well above its weight Where can you buy it? Whiskeyonline, Auckland $16.99 Vitis Cellars, Auckland $113.64 (12 bottles) Blackmarket.co.nz $113.94 Check your supermarket shelves What's a good food match? Barbecued steak. Drink now or later? Now if you like bright, fresh and fruity flavours, in five years if you prefer more mellow and slightly savoury reds. LISTEN ABOVE See omnystudio.com/listener for privacy information.
Tune in LIVE weekly to the upbeat, positive lifestyle broadcast where producer and host Cynthia Brian showcases strategies for success on StarStyle®-Be the Star You Are!®. Available wherever you listen to your favorite programs! Do love to barbecue? Summer is the time to fire up the grill and cook outdoors. Barbecued ribs and steak are delicious, but is grilling healthy? Find out the safest way to grill with safer alternatives of fish, chicken, and vegetables. With the hot weather and lengthened daylight, tomatoes, peppers, zucchini, corn, and a multitude of other crops are ripe and ready for consumption. Want to grow your groceries? Goddess Gardener, Cynthia Brian offers suggestions. If your knees, feet, or hands have been causing you major pain, perhaps a corticosteroid injection for arthritis or tendinitis will offer relief. Getting the right diagnosis and the correct injection are key. Follow StarStyle®: https://www.StarStyleRadio.com https://www.instagram.com/starstyleproductions/ https://twitter.com/cynthiabrian https://thestarlady.wordpress.com Sign up for FREE Newsletter: https://cynthiabrian.substack.com/
In this episode of the Jason and Mindy podcast, the hosts discuss various topics including the need for lazy days, the benefits of carrots for the skin, and unusual foods from around the world. They also play a water cooler quiz and share their favorite weekend time wasters. The episode ends with an inspirational quote about being your better self.https://www.lowtreestudios.comhttps://www.youtube.com/@lowtreestudios Jason's Segment - LAZY DAYS:According to a survey, the average person feels they need 60 “lazy days” per year in order to feel properly rested. The poll of 2,000 Americans found that adults seem to take their “do nothing” days very seriously, with about one in 5 planning these days in advance, and 11% even marking them on the calendar a few weeks ahead of time. On a typical lazy day, the average person spends 2 hours lying in bed, an hour eating, 3 hours binge-watching movies and TV, an hour reading, and 2 hours scrolling. Three hours are spent doing literally absolutely nothing, 2 hours are spent napping, and a full hour is generally devoted to “dreading the next day”. FRUITS AND VEGGIE TALES:⇒ New research says that carrots aren't just good for your eyes, they also do wonders for the skin. A new study found that snacking on baby carrots 3 times a week increased the levels of skin carotenoids in young adults. High skin carotenoid levels have a link to increased antioxidant protection and a lower risk for chronic diseases — including cancer and heart disease — and also gives the immune system a boost.INEDIBLES:Some “local delicacies” to sample next time you're in these countries…⇒ Jellied eels: A fav street food in London. Eel is boiled, then gelatin is added to the water, and after hardening, it is served with meat pies, potatoes and beer. (LOTS of beer…)⇒ Duck feet: In China, the webbed duck feet are braised, and eaten as a snack with soy sauce. (LOTS of soy sauce…)⇒ Helmet: You can get this from street vendors in the Philippines. What is it? Barbecued chicken heads. (Beaks removed, if that makes it any better…)⇒ Fried pig blood: Common in rural Hungary, it is made by collecting slaughtered pig's blood, and frying it with scrambled eggs. ⇒ Surströmming: In Sweden, this dish is made by soaking Baltic herring in a brine solution, then packing it in a wooden barrel and leaving it in the sun for 24 hours to induce fermentation. Next, it is placed in a cool room for several months. Then it is canned, where it continues to ferment. The smell is compared to extremely rotten fish, or horribly rotten eggs…or to garbage that's been left out in the sun. And just imagine how it tastes! (And imagine what kind of a mind came up with this idea!)
you know what's nice about having Hangman back on TV? we get to talk about Hangman. definitely didn't do much of that when he wasn't around. this week, we loved his match with Darby Allin, we thought Ring of Honor was great, we're still sad about Best Friends, and we have some, uh, interesting thoughts on matches that Tony Khan technically could book for All In… links and things: @wafflybollox on X, Instagram, YouTube, and Bluesky @awfullywaffly and @wrassletrash on X and Tumblr email us: wafflybollox@gmail.com tshirts: ko-fi.com/wrassletrash/shop Learn more about your ad choices. Visit podcastchoices.com/adchoices
Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Find the recipe at goodfood.com Learn more about your ad choices. Visit podcastchoices.com/adchoices
8 slices sourdough bread 2 medium courgettes, cut into ¼ cm slices 200g haloumi cheese, sliced 3 tablespoons oil ¼ teaspoon good quality dried oregano 1 teaspoon fresh chopped rosemary ½ teaspoon seasalt Zest 1 lemon ( keep the rest for the dip) Handful of chopped parsley Mix the oil with the oregano, rosemary and lemon zest. Toss in the courgettes and haloumi to coat well. Place the courgettes on hot grill and season with salt. Cook until seared on both sides and slightly soft. Grill the haloumi until marked and add to the courgettes with any remaining marinade and the parsley. Grill the bread to toast on both sides. Cut the lemon in half and grill to scorch. Cannellini bean dip 1 x 400g tin cannellini beans drained 1 small onion finely chopped 1 clove garlic, minced 1 tablespoon cooking oil 50ml good quality olive oil Lemon from above 50g grated parmesan + extra for garnish Salt and pepper to taste Cook the onion and garlic in the cooking oil until soft and golden. Mix in with the beans, olive oil, lemon juice and parmesan. Blend to a smooth puree – add a little water if necessary and season to taste. Spread over the toast and top with grilled courgettes, haloumi, some grated parmesan and a drizzle of oil.
Episode 1495 - Brought to you by: Manscaped: Get 20% off + free shipping with the code HARDFACTOR at manscaped.com. That's 20% off + free shipping with the code HARDFACTOR at manscaped.com. It's smooth sack summer boys, get on board or get left behind. My Morning Kick - Go to mymorningkick.com/hardfactor and watch Chuck Norris's video on how you can see incredible changes to your health. Timestamps: (00:00:00) On the agenda for today's episode (00:02:05) Watch our on point presidential debate coverage tomorrow on Spotify and Apple Podcast (00:03:32) Red Roof Inn, one of the largest budget hotel chains in America, reaches landmark settlement with 11 accusers in atlanta sex trafficking case as more than 40 other lawsuits pile up Comebacks (00:18:37) Hunter Biden is now joining White House meetings with top aides and his father after the disastrous debate performance (00:22:47) Scientists in Montana discover new species of dinosaur with 'largest frill horns ever' that roamed northern U.S., the ‘Lokiceratops' (00:28:54) South Korean civil servant robot ‘kills himself' by jumping down a flight of stairs after a year in public service (00:32:04) Controversial photo surfaces of RFK Jr. with barbequed ‘carcass of dog' while in South Korea. The photo's metadata dates it to 2010, the same year Kennedy was diagnosed with a dead tapeworm in his brain. (00:42:01) Happy 4th of July Everyone and HAGFD! - See you Friday for a fresh episode
Nerd reviews Sons of Anarchy, a dead body is mistaken for a decoration, s skeleton pole dances, grilling gators, 1,000 cats rescued from being sold for pork, a 12 year old calls in bomb threats, Nerd is bombed, and MORE! Check out our amazing sponsors! nomnomcom use our code 'VOMSHOW' to save UP TO 50% on DELICIOUS treats for your best friend~ Twitter/Mewe/Parler/Gettr/Rumble/tiktok: @voicesofmisery Gmail: voicesofmiserypodcast@gmail.com Instagram: voices_of_misery Discord server: voices of misery podcast https://tinyurl.com/VoMPodcastTees
On this brand new edition of Bears On Tap, Q, Juice, and Ron are back discussing one hell of a week for the Chicago Bears. The boys discuss the chaos at Halas Hall, leading into a discussion about who's truly running the ship. From there, the question of "who's worth watching?" is kicked around. The trio give their thoughts on some of the names on offense and defense that they're watching the rest of the way. In addition, scheme analysis on both sides of the ball has the group wondering what the identity of this team is. That former coach's name is mentioned, the boys have final thoughts, and a quick preview of the upcoming Denver game are all in the program down the stretch. Bears On Tap is presented by OnTapSportsNet.com, your go-to source for Bears news, analysis, and updates. Follow us on social media: @BearsOnTap | @OnTapSportsNet Panelists: @ButkusStats | @LuceOnTap | @JuiceOnTap
Thursday, August 24th — In this episode we talk about: Messi and Inter Miami keep winning Weather report: Starbucks fall menu starts today and includes new vegan drink, plant-based milk sales in Europe way up, Hart House celebrating year anniversary, Slutty Vegan food products now in Atlanta Target stores In U.S., 4% Identify as Vegetarian, 1% as Vegan (https://news.gallup.com/poll/510038/identify-vegetarian-vegan.aspx) Forget Meat, Barbecued Beets are All You Need at a Vegan Cookout (https://www.tastingtable.com/1371825/barbecue-beets-grilled-vegan-cookout/) The Inconvenient Truth about Vegan Leather in Cars (https://www.motortrend.com/features/vegan-leather-in-cars/) Tune in live every weekday at 11am to watch on YouTube or on Instagram (@plantbasedmorningshowand @nomeatathlete_official), or watch on Twitter or Twitch! Follow @plantbasedmorningshow, @realmattfrazier, and @itsdoughay for more.
On this episode of Celebrate Every Day, hosts Anna Devere and Marlo Anderson discuss one of the most patriotic towns for Independence Day. They also talk barbecue for National Barbecued Spareribs Day.
PETA President Wants Her Flesh To Be Barbecued After She DiesSee omnystudio.com/listener for privacy information.
Cook-a-long with Johnny Godden in this pause-anytime episode Learn more about your ad choices. Visit podcastchoices.com/adchoices
On Episode #1182… the never-ending saga of the Bidens and Iowa Fans vs. LSU Women's Basketball rages on for its 5th day in a row (00:20:13), and MUCH more... (00:00:36) Intro ☕ Cup of Coffee in the Big Time ☕ (00:04:11) This day in history: Rwanda genocide - 100 days of slaughter (00:05:37) This is what the month of April brings awareness to (00:08:46) Cash App founder Bob Lee fatally stabbed in San Francisco (00:12:00) Kid Rock (literally) takes shots at Bud Light after brand teams with trans activist (00:18:37) Pornhub sees hard rise in Stormy Daniels searches after Trump arrest
Never donate a goat to the county fair, is manifesting bad if someone loses a job and we play our new favorite "Mad Libbs" PLUS much more!
Why I chose it: - Support Hawke's Bay wine in a difficult period - 2021 is a top vintage - Te Mata is one of the region's top and most respected wine producers - It tastes great now but should be even better in a few years. - Syrah is one of NZ's best kept wine secrets What does it taste like? - An interesting mix of floral (violet), fruit (dark-fleshed plum, dark cherry) and savoury (dried herbs, dark chocolate and vanilla). Concentrated and complex wine with moderate cellaring prospects. Why it's a bargain: - Syrah is NZ's most expensive varietal wine Where can you buy it? - Fine Wine Delivery Co, Auckland $29.99. Just released. New World (Clubcard only) $25.99 Food match? - Barbecued lamb chops Will it keep? - Yes, for 6-7 years, maybe longer (with careful storage) Wine Tip – Aerate big reds - Use big glasses or slosh wine into a decanter or jug 30 mins before serving See omnystudio.com/listener for privacy information.
Ben Maller talks about Trevor Lawrence and the Jaguars falling to an injured Patrick Mahomes and the Chiefs, how concerned the Chiefs should be w/ Mahomes' ankle, Maller Militia Feud, and more!See omnystudio.com/listener for privacy information.
No Coverage for Theft by Persons Entrusted When the plaintiff turned her restaurant over to two restaurateurs when she became ill they took out of the restaurant and converted it to their possession. The restaurateurs claimed they purchased the equipment from plaintiff and she claimed they took advantage of her illness and stole the property. In Tomazina Johnson, d/b/a Zing Zing's Wings & More, LLC v. State Farm Fire & Casualty Company, No. 2:20-cv-02912-cgc, United States District Court, W.D. Tennessee, Western Division (November 23, 2022) the USDC resolved the dispute by reading the full policy and applying its language to the facts established by State Farm's motion. INTRODUCTION Plaintiff's Circuit Court Complaint alleged two claims: breach of contract and bad-faith refusal to pay an insurance claim pursuant to Tennessee Code Section 56-7- Plaintiff argued that the Policy provides coverage for accidental physical loss of business personal property and that she has met her initial burden of establishing that an accidental, direct loss during the Policy period. THE INSURANCE POLICY State Farm issued a businessowner's insurance policy that was in full force and effect insuring Plaintiff's restaurant business, Zing Zing's Wings & More, LLC (“Zing Zing's”). The Policy provides that State Farm insures for the “accidental direct physical loss to Covered Property.” However, “Section I - EXCLUSIONS” and the “Property Subject to Limitations” provisions limited the coverages available to the Plaintiff. The policy contained the following exclusion: Evidence of Events Relevant to Plaintiff's Claims Plaintiff opened her restaurant Zing Zing's. Its grand opening took place in February of 2019. However, while Plaintiff was operating the restaurant, it was operating at a loss. On the advice of counsel Plaintiff dealt with two individuals-Curtis Braden (“Braden”) and Rayford Burns (“Burns”)- who were to take over Zing Zing's while she was ill. --- Support this podcast: https://anchor.fm/barry-zalma/support
We delve into Argentina's loss to Saudi Arabia and other talking points from the world cup so far and where Ronaldo is headed after his sack by Manchester United
The Last Podcast You'll Ever Need --- Support this podcast: https://anchor.fm/michael-lisk/support
Today's guest is full of talent and stories. Join Jen to learn about no-till farming, a Frenchman knighted for his baking skills, and the best way to cook bacon. She shares a delicious menu that includes a soup she's made for 15 years. Jen gives great advice for hosting guests as well as her newest cleaning secret. Stay tuned for her must-have kitchen items! (Visit comeoverfordinner.com for the recipe, product links, and more!)
Sautéed or Barbecued.We decided to transition to the Thanksgiving season (NOT Christmas) by selecting Addams Family Values as our topic. If you have already seen the film then you already know what we are talking about. The iconic scene of Pugsley dressing as a turkey and singing the line of "Eat Me!". Figure it was an appropriate way to transition out of Halloween. Mostly the same cast joins in for the sequel with the addition of Joan Cusack. We dig into her performance and so much more. YouTube version HERE (https://youtu.be/hSt6Rq9PIIw)During the Break - Spoof of N*Sync's "God Must of Spent a Little More Time on You"Intro for the shopSupport the show'Beavis and Butt-head' Cover art created by Joe Crawford
Talk about havin' some of the rest of it. https://roguesquadpod.captivate.fm/instagram (Follow us on Instagram) and https://roguesquadpod.captivate.fm/youtube (Subscribe to the YouTube channel for weekly live streams.)
Nerd is off in the Twilight Zone after having too many edibles, so try and follow along! Today we talk about Snoop Doggs new cereal (which sounds amazing), fast food chaos updates, an airline agent in hot water, an Ezra Miller update, a miracle toddler and more! Check out our amazing sponsors! built.com use code 'VOMSHOW' to save 10% on all orders on the most delicious, keto approved protein bars! Connecticut Cannabis Company - qoverqfarms.us Use code 'VOM25' To save 25% off all orders! Twitter/Mewe/Parler/Gettr/Rumble: @voicesofmisery Gmail: voicesofmiserypodcast@gmail.com Instagram: voices_of_misery Discord server: voices of misery podcast https://tinyurl.com/VoMPodcastTees
Michelle and Christian LA Galaxy critique their latest performance in Kansas City resulting in a 4-2 loss. Vancouver is next at home and points are a bar fight in the West.
Welcome to July 4th, 2022 on the National Day Calendar. Today we celebrate slow cooking by day and lighting up the night. While Independence Day is celebrated across the country today, one town holds the record for the longest running parade. Since 1785, Bristol, Rhode Island has boasted this unbroken tradition, with nearly 200,000 attendees from all over the world. The festivities begin on Flag Day or June 14th with soapbox races and outdoor concerts that continue throughout the month of June. This culminates on July 4th with the parade that commemorates the signing of the Declaration of Independence. From just about anywhere today you can see spectacular displays of fireworks and attend festivals and parades in your own neighborhood. No matter how you celebrate, Independence Day is a time to cherish freedom and to honor those who sacrificed to build our great Nation. Fireworks may take center stage tonight, but most of us celebrate with a barbecue. Technically what most of us do is grilling, that is cooking meat over a fire. Barbecue is cooking meat slowly over indirect heat or in a smoker. This tradition started in the American South, where farmers would try to use every bit of meat they could from the pigs they had raised. Some of the meat, such as between the ribs, was pretty tough to eat. But they found that cooking ribs slowly over indirect heat made the meat tender and succulent. The tastiest of these come from the belly, and are called spareribs. Today while we celebrate our Nation's birthday we also enjoy a food that is uniquely American on National Barbecued Spareribs Day. I'm Anna Devere and I'm Marlo Anderson. Thanks for joining us as we Celebrate Every Day. Learn more about your ad choices. Visit megaphone.fm/adchoices
Best New Food to Try This Summer at Disneyland and Walt Disney WorldDisneyland ResortParadise Garden Grill, California Adventure, has new BBQ dishes including Kansas City-style BBQ Ribs (BBQ sauce, pickles, and onions), North Carolina-style BBQ Pulled Pork Sandwich (creamy coleslaw, crispy jalapeños, pickles, onions), St. Louis-style BBQ-Rubbed Chicken (beer-brined, roasted half chicken, pickles, and onions. All come with a choice of Poblano Mac & Cheese, Chuck Wagon Beans, Potato Salad with Bacon, Creamy Coleslaw, Andouille Sausage, or Jalapeño-cheddar Cornbread.There's also a Peach Cobbler Cocktail with moonshine, peach schnapps, and peach-cinnamon purée.The Family Picnic Platter is BBQ half chicken, pulled pork, ribs, andouille sausage, poblano mac & cheese, chuck wagon beans, potato salad with bacon, creamy coleslaw, jalapeño-cheddar cornbread, pickles, and onions. Topped off with cherry cheesecake. Red Rose Taverne at Disneyland park will feature a new Late Night Menu. Plant-based Bonsoir Chili Cheese Poutine includes a hearty plant-based chili, shredded “cheese” and seasoned waffle fries. Our Classic Poutine has slow-cooked beef, gravy, cheese curds and spiced, pickled red onions on waffle fries. The Firelight Fries has tangy spiced chicken and pepperoncini ranch sauce on ranch-seasoned waffle fries. This Late Night Menu is available from 8:30 p.m. to 11:30 p.m. daily. At Disneyland park Harbour Galley there's the Soup in a Sourdough Bread Bowl with choice of clam chowder, steak gumbo, or the plant-based vegetable gumbo. The new Harbour Muffuletta Salad has cured meats and cheese on mixed lettuce with olive tapenade, giardiniera, pepperoncini and Italian dressing with sliced sourdough. The Pelican Punch is a chilled blend of pineapple, coconut, and lime.Royal Street Veranda New Orleans Square has the Hoppin' John IMPOSSIBLE Royal Wrap with seasoned plant-based meat, rice, black-eyed peas, “cheddar,” lettuce, and Cajun dressing in a spinach tortilla. The Street Steak Salad is chilled steak on mixed greens, cherry tomatoes, blue cheese, candied pecans, and fried onions with a horseradish dressing. For a sweet tooth, the Blueberry Fritters with blue sugar and lemon curd dipping sauce is for you.Walt Disney World At Disney Springs, Swirls on the Water is the Buzz Lightyear Star Commander Cone, a purple cheesecake soft-serve adorned with chocolate wings and space sprinkles. Also there is a DOLE Whip Float featuring Rosa Regale Sparkling Red Wine, DOLE Whip strawberry, and a fresh strawberry slice. At Magic Kingdom Park, the new Zurg Freeze can be found at Auntie Gravity's Galactic Goodies.EPCOT has a Barbecued-roasted Chicken with Sweet and Tangy Barbecue Sauce as well as a Southern-style Spoon Bread at Garden Grill. At Sunshine Seasons enjoy a Roast Beef Sandwich with chilled roast beef, chimichurri aïoli, cheddar, arugula, and red onion on a flour-topped kaiser roll served with potato chips. For a plant-based option, try the Mediterranean Vegetable Sandwich featuring roasted red pepper, red onion, tomato, arugula, hummus, and balsamic vinaigrette on herbed focaccia. And rounding up the new additions is the Spicy Fish Taco, with fire-roasted corn salsa, creamy jalapeño Piri Piri sauce, and radish served with plantain chips.Coral Reef Restaurant has also seen some enhanced items recently. Start off your meal with new appetizers like the Trio of Seasonal Dips with fresh vegetable crudité and crisps or the New England Clam Chowder. While enjoying the incredible, underwater views, guests can feast upon entrée additions like the Orange-glazed Sustainable Salmon served with vegetable stir-fry and shiitake sticky rice. If this doesn't quite float your boat, consider the Cajun Chicken Pasta filled with pulled Cajun-spiced chicken, parmesan cream sauce, roasted mushrooms, peas, peppers, and onions.Hollywood & Vine at Disney's Hollywood Studios is bringing back their buffet on August 28. Meet favorite Disney Junior pals for breakfast and Minnie and her friends for lunch and dinner. Mama Melrose's Ristorante Italiano is debuting new menu items including Fried Fresh Mozzarella with marinara sauce, ricotta salata, and lemon oil, while the Grilled Bone-in Pork Chop is accompanied by creamy polenta, roasted tomatoes, mustard vincotto, and charred broccolini. At the World Premiere Food Court at Disney's All-Star Movies Resort, you'll find the Box Office Cupcake, a yellow cupcake filled with caramel and topped with marshmallow buttercream and a peanut-pretzel-popcorn brittle. Intermission Food Court at Disney's All-Star Music Resort has the Rock and Roll Cupcake, another yellow cupcake but this one is filled with peanut butter buttercream and topped with banana panna cotta and candied bacon. The End Zone Food Court at Disney's All-Star Sports is serving up the MVP Cupcake. This yellow cupcake is stuffed with apple pie filling and topped with a buttercream baseball and caramel popcorn-peanut crunch. At Everything POP Shopping & Dining, the pastry chefs offer the Flashback Crème Pie, an oatmeal-raisin cookie sandwich filled with marshmallow crème topped with dark chocolate and cinnamon glaze, as well as the Pop Goes the Bananas Cupcake, a yellow cupcake filled with caramelized banana in a pastry crème topped with caramel-latte buttercream. At Disney's Art of Animation Resort try the Lighting McQueen Gravel Road Sundae featuring vanilla soft-serve ice cream with chocolate cookie crumbs, chocolate sauce, and a Lightning McQueen chocolate coin. At The Drop Off pool bar, enjoy the Big Blue Ocean made with Svedka Vodka, Bacardi Superior Rum, Bols Blue Curaçao, and Minute Maid Premium Lemonade served with a souvenir glow cube. The Seafoam Refresher has Malibu Coconut Rum, Bols Blue Curaçao, and pineapple juice, garnished with pineapple. -- Disney Parks Around the World Private Jet Adventure Adventures by Disney is offering a bucket list experience for 75 people. The trip lasts 24 days and covers six countries with 12 Disney Parks and three global landmarks (Taj Mahal, Pyramids of Giza and the Eiffel Tower). Plus, you'll have the rare opportunity to be a guest at Summit Skywalker Ranch. Travel is in a luxury VIP-configured Boeing 757 and guides to immerse you in every location. So that's 24 days, 31 locations, 68 meals for $109,995USD per person. July 9 - August 1, 2023. Minimum age is 12, but 14+ is suggested. Starts in Los Angeles and ends in Orlando. Hotels include the Grand Californian, Summit Skywalker Ranch, Tokyo Disneyland Hotel, Shanghai Disneyland Hotel, Hong Kong Disneyland Hotel, Oberoi Amarvilas, Agra Marriott Mena House, Disney's Hotel New York, Disney's Grand Floridian Resort. -- Fall Fun at Disneyland ResortHalloween Time at Disneyland ParkYou may see Disney characters in brand-new Halloween looks or Disney villains looking for trouble. Seasonal décor on Main Street, U.S.A., pumpkins displays, and the iconic giant Mickey Mouse pumpkin.The Haunted Mansion will undergo its annual seasonal transformation to become Haunted Mansion Holiday, as Jack Skellington wrecks the halls of the mansion with decor inspired by The Nightmare Before Christmas. Expect the sweet sight and smell of the mansion's gingerbread house on the ballroom table.Every night from September 2 - October 31, 2022 the supernatural showcase “Halloween Screams” will take to the skies with fireworks that are sure to awaken the Halloween spirits. Halloween Time at Disney California Adventure Park At the entrance to Disney California Adventure Park, Oogie Boogie will channel his magic to create a forever Halloween, transforming favorite attractions into festive fun.Radiator Springs will become Radiator Screams. Lightning McQueen, Mater, Cruz and Red will be greeting guests in their best “car-stumes.” Mater's Junkyard Jamboree gets a spooky soundtrack to become Mater's Graveyard JamBOOree, and Luigi's Rollickin' Roadsters will become Luigi's Honkin' Haul-O-Ween.Guardians of the Galaxy – Mission: BREAKOUT! transforms into Guardians of the Galaxy – Monsters After Dark, a spooky adventure filled with creepy creatures and thrilling drops.On Buena Vista Street, Mickey Mouse and friends don old-fashioned Halloween styles, poised and ready for photos. Festive Halloween décor will add to the ambiance on Buena Vista Street. After dark, Carthay Circle Restaurant comes alive as bats swarm and green energy pulses from within light up the iconic tower structure with mesmerizing moments. Plaza de la Familia Plaza de la Familia returns to Paradise Gardens at Disney California Adventure from September 2 - November 2, 2022. This limited-time event is inspired by the spirit of Día de los Muertos and has live entertainment, festive foods, crafts and more -- plus a meet-and-greet with a hand-animated Miguel.Oogie Boogie Bash – A Disney Halloween Party On 23 select nights from September 6 - October 31, 2022 Oogie Boogie Bash – A Disney Halloween Party at Disney California Adventure Park is back as a ticketed event. Full details at Disneyland.com/OogieBoogieBash Tickets go on pre-sale on June 28 (9:00 a.m. PT) for Magic Key holders, plus D23 members can purchase tickets to their own special one-night special event taking place on Saturday, September 10). Tickets go on sale to the general public on June 30 at 9:00 a.m. PT--Thank You for Listening to the Disney Travel PodcastThank you very much for listening to this episode, Amelia and I hope that you enjoyed it. If you did, we would be very grateful if you could rate, review and subscribe to the show on Apple Podcasts/iTunes (or on whichever app you choose to listen). A brief review about what you liked most about an episode truly helps to keep the show going by exposing it to new listeners. We look forward to continue producing new episodes each week.Sharing the podcast with your friends and on social media is also extremely helpful and very much appreciated.Shop 1923 Main StreetFeel free to visit our 1923 Main Street® Disney merchandise shop where we have hundreds of unique and original Disney-inspired t-shirts, leggings, clothing, mugs, phone cases and much more. You'll find everything from 1923 Main Street logo merchandise to custom created authentic Disney-inspired originals, including lots of great patterns for leggings and other items.Contact 1923 Main StreetThank you for listening to the Disney Travel News Podcast at 1923MainStreet.com. As always, we love to get feedback and questions from our listeners and to hear your suggestions and ideas for future episodes.Please be sure to follow along on Twitter, Instagram, Pinterest and Facebook.Thank you for listening and have a magical day!Mike Belobradic and Amelia Belobradic--Media provided by Jamendo
Memphis barbecued chicken with beer butter and grilled corn
We are back in our usual timeslot, but Big B is late arriving. DK entertains us by talking to Mike Jolitz on the pre show and then its Jimmy introducing us to Jess and Patty O Lantern. Upon his return Big B announces he is the epicenter of all things children's birthday parties. We continue to announce that the Endless Summer Beach Party starts soon, and we air the Mike Reads the News segment. Also this week... Woman sells trade secrets to China Corpses are found at a cult temple, after being forced to drink urine Man dies burying woman he just strangled A Tik Tok star named gross girl A naked woman saves pet goose from eagle while breast feeding Woman is in love with an alien. Cave Crew Radio airs live every Friday on http://www.cavecrewradio.com Also on our YouTube Channel https://www.youtube.com/c/CaveCrewRadio and on Facebook. You can download the podcast anywhere here https://gopod.me/cavecrewradio Click here for all our social media links and to buy exclusive merchandise https://linktr.ee/cavecrewradio
Summer is just around the corner! The boys welcome Greg Fischer of Burn Pit BBQ @burnpitbbqguys on Instagram and at burnpitbbq.com to talk about launching the business with his best friend and the support of his family, and all things barbecue. Greg shares his expertise and products with us as well, and fills the guys in on Burn Pit BBQ's upcoming Backyard Grilling Competiton. There's no shortage of topics when we get into barbecue with Chris and Coach. The Packers went defense in round one in the NFL Draft, and the Bucks are on to round two of the NBA Playoffs, Greg was cool enough to stick around and talk Wisconsin sports plus some MMA with us too!
05 01 2022 - Barbecued Fish And Other Good News by Snowmass Chapel
Join Caroline Wilson and Corrie Perkin for Ep 215.PRE MOTHER'S DAY LIVE EVENT – TICKETS ON SALE NOWThanks to Red Energy you're invited to join us for our first live podcast eventWHEN: Thursday 5th of MayWHERE: Bell's Hotel, 157 Moray Street South MelbourneTIME: 5.30pm – 7.30pmCOST: $60 (includes light refreshments and drink on arrival)Proceeds from this event will assist the Breast Cancer Network of AustraliaBOOKING: https://ballparkentertainment.com.au/tickets/dstm-mothers-day-liveThis week on the podcast Caro and Corrie reflect on ANZAC Day – the day that Melbourne came back to life (and Caro got breathalysed for the first time in 2 years!). Is ANZAC Day as significant as it once once and what were the take homes from the long weekend?We touch on the looming federal election as the media takes sides and other key figures fill the void on the campaign while Anthony Albanese is in COVID isolation.In the Cocktail Cabinet for Prince Wine Store we discuss;Guigal Cotes du Rhone BlancUse the promo code MESS at checkout online to receive a listener discount.Prince Wine Store – bringing wine enthusiasts the greatest wine in the world. Visit Prince Wine Store.com.au.In BSF;Loveland by Robert LuskinsThe Flower School by Joseph MassieAnatomy of A Scandal on NetflixTo be reviewed soon Gaslit on StanBarbequed Lamb with Charred Onions and Mint Salsa by Adam Liaw (or see recipe below)Chicken with Figs and Vinegar by Maggie BeerThis week Caro is grumpy about the legacy of COVID and in 6 Quick Questions we discuss the banning of Russian and Belarusian players from Wimbledon, Elon Musk's acquisition of Twitter, the joys of a weekend Scrabble tournament, Caro's surprise Australian music discovery and Corrie has a Shakespearian amazing fact.Listen out for the bonus episode of Dear Caro and Corrie and send us your question to feedback@dontshootpod.com.auTo receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Barbecued lamb leg with charred onion and mint salsa by Adam LiawServes 6-8Butterflied lamb legs are available from supermarkets but are often pre-marinated, and something like this does not need any extra marinating. A good seasoning with salt and pepper is all you need; the barbecue can do the rest of the work.Ingredients6 spring onions3 garlic cloves, peeled and bruised1.2kg lamb leg, butterfliedsalt and pepper, to season¾ cup olive oil2 large green chillies½ bunch mint, picked3 tbsp apple cider vinegargood pinch of sugarMethod1. Cut the spring onions into 10cm lengths, discarding the roots. Place the spring onions and garlic on a deep plate. Season the lamb all over with salt and pepper and place it on top of the spring onions and garlic. Drizzle with ¼ cup of olive oil and set aside for at least an hour.2. Heat the grill of a hooded barbecue to medium heat and grill the lamb for about 25-30 minutes, turning once, until it's well browned and cooked to your liking. If you don't have a hooded barbecue, sear the lamb until well browned and then cook in an oven at 200C fan-forced (220C conventional) for about 30 minutes. Set aside to rest.3. While the lamb is resting, grill the onions, garlic and green chillies until blistered and lightly blackened. Move to a cutting board and roughly chop it all together. Combine with the mint, apple cider vinegar, sugar and remaining olive oil. Season well with salt and pepper and mix to combine. Slice the lamb across the grain into slices 1cm thick and spoon the salsa over the top.
Join #MollieandAquafena For Episode 36: Barbecued Watermelon Join our safe space for our bi-weekly podcast covering mental health, life style, black culture, and relationships. A comic relief for your reality. Shit is real, but it's funny! We just creating shit. Shit for the working woman, shit for the woman in her 30s, and shit for the woman who is working on her own shit. Follow us online: Instagram- @mollieandaquafena Patreon- https://www.patreon.com/user?u=53781717 Website- https://www.mollieandaquafena.com #MollieandAquafena #Podcast #Blackculture #Blackpodcasters #Blackpodcast #Media #Media #Womeninpodcasting #Philly #LA #NYC #ATL #TX #blackhistory #blackherstory #entertainment
On this week's show, Chris gets run over by a wheat thresher, Robert throws his phone at a car, Kelley's cat gets offended at being a prop for gaming, and Josh goes kart racing in Horizon Forbidden West.
Mike's website – goodfromscratch.co.nz Whilst I was driving this week, I tuned into Newstalk and they were talking about how home-kill meat has never been more popular. Question is why is home-kill a great option if you have a lifestyle block? You know what you are raising and what they have eaten They are killed on the farm v the meat works You can choose the butcher All of these things make a massive difference to the quality of the meat at the end. So today we have a lamb recipe, but this could be used with any red meat. Barbecued light lamb lunch (serves 4) 4 lamb shoulder chops (about 400-500g) 150g soft cows' feta ½ avocado 1 Tbsp sour cream 1 Tbsp avocado oil 1 tsp salt 1 tsp black pepper 1 Tbsp grapeseed oil Drizzle the lamb chops with grapeseed oil and season with salt and pepper. Cook on a hot BBQ for 10–12 minutes, remove from heat and allow to rest. Blitz the feta with the avocado and sour cream until smooth. Put in a small serving bowl and drizzle with avocado oil. Serve the lamb with the feta dip and salad (below). Salad 1 x 2 pack Baby Gems (baby cos lettuces) ½ cup fresh coriander leaves 2 single stalks spring onion, roughly chopped 10 chives, roughly chopped handful fresh fennel fronds ½ cup mint leaves 2 Tbsp avocado oil Quarter the lettuces, rinse and put in a large salad bowl with all other salad ingredients. Toss and drizzle with avocado oil.
**** FIXED AUDIO *** It wasn't a Hallmark Movie ending for Pittsburgh in Kansas City, but Joe and Brian didn't expect much to begin with as the Steelers fell to the Chiefs 36-10. However, that doesn't mean the game wasn't even more disappointing – but is it an indication that the Steelers season is over? […] After Kansas City barbecued the Steelers, is Pittsburgh's season over? appeared first on Steel City Underground.
It was time for some more touristing around Battambang, Cambodia and the main attraction this day would be an army of bats!!!We rented a tuk tuk for the day, lost 2 girls to food poisoning, tended to my now severe leg burns from the rooftop canal boat ferry ride the other day, invaded an elementary school playground, feasted on country rats, and gawked at armies of bats descending upon the Cambodian forest to begin their evening feast.To leave a comment, go to my substack and you can comment there: https://nofairytaletravels.substack.com/
In my latest podcast presented by SuperBook Sports, I discuss the Broncos' 12th straight loss to the Chiefs. Denver's bid for an upset vanished when a 20-play drive careened into a ditch. The Broncos' offensive issues remain vivid (Vic Fangio, Courtland Sutton, Teddy Bridgewater 12:11-13:42). My podcast is made possible by my great friends and sponsors: Hoggatt Injury Law, Birch Prospects, RBJ Glass. Blake Street Tavern and Mile High Sports.
Frusty Moog techno beats. Live, Laugh, Puke, Repeat. Barbecued candy bars. Lightning cable in the peephole. Alec Baldwin is so talented. Pope: “you can still eat crackers”. Big teeth? Get me Fassbender!
*To get new episodes of Atlas Stellarum as soon as they are released, subscribe to RRPXP wherever you download podcasts* Do you wanna see a dead body? This episode, the crew gets Barbecued.
Work. It's really busy at the moment! I think everyone there hates me - wahh, wwaaahh!! Emailed Sophie's mum to say Hi and that I always think of her and [REDACTED] and [REDACTED]. She sent a really lovely reply. So glad I finally messaged. I saw them pretty much every week for over a decade so it feels so weird to just switch off and have nothing to do with them at all. That was really nice. Lots to think on from that. Bought and used an enema kit and some moisturiser with sheep placenta in. Bath. Barbecued some protein. Dishes. Bed. M: 6.5. E: 5. L: 0.
You've asked, we're answering! Aaron Noonan and Will Dale tackle your questions in a Q&A edition of the V8 Sleuth Podcast.Some of the topics we tackle in this episode thanks to your questions:- The teams that have scored the most front-row lockouts- The first Safety Car period in ATCC/SC history, and where have all the old Safety Cars gone?- What happened to the car Fabian Coulthard rolled on Lap 1 of the 2010 Bathurst 1000- Are the two Alan Jones cars that caught fire at Lakeside in '95 and Bathurst in '96 still around?- Some gearbox/transaxle Sleuthing- The driver with the most race starts in #05 after Peter Brock- And plenty more!V8 Sleuth Bookshop: https://bookshop.v8sleuth.com.au
Paula gets the barbecue out and tries some BBQ mackerel
This Town Holds The Record For Longest Running July 4th Parade. Welcome to July 4th, 2021 on the National Day Calendar. Today we celebrate slow cooking by day and lighting up the night. Fireworks may own this particular evening, but the day is all about barbecue, though technically what most of us do is grilling, that is cooking meat over a fire. Barbecue is cooking meat slowly over indirect heat or in a smoker. This tradition started in the American South, where farmers would try to use every bit of meat they could from the pigs they had raised. Some of the meat, such as between the ribs, was pretty tough to eat. But they found that cooking ribs slowly over indirect heat made the meat tender and succulent. The tastiest of these come from the belly, and are called spareribs. Today while we celebrate our Nation's birthday we also enjoy a food that is uniquely American on National Barbecued Spareribs Day. While Independence Day is celebrated across the country today, one town holds the record for the longest running parade. Since 1785, Bristol, Rhode Island has boasted this unbroken tradition, with nearly 200,000 attendees from all over the world. The festivities begin on Flag Day or June 14th with soapbox races and outdoor concerts that continue throughout the month of June. This culminates on July 4th with the parade that commemorates the signing of the Declaration of Independence. From just about anywhere today you can see spectacular displays of fireworks and attend festivals and parades in your own neighborhood. No matter how you celebrate, Independence Day is a time to cherish freedom and to honor those who sacrificed to build our great Nation. I'm Anna Devere and I'm Brian Reinbold. Thanks for joining us as we Celebrate Every Day.
In this episode, we are setting the table with a great Barbecue recipe, and a story on running untaxed liquor, and the blow that prohibition took on Tennessee Agriculture. Farmer, Mother, and a great cook, Aliceson Bales of Bales Farm (Mosheim TN) shares the easiest recipe for barbecue pork shoulder just in time for Father's Day. Aliceson's husband is multi-Grammy award-winning Barry Bales, and he made a theme song just for her that you will hear. We also hear from Rick Riddle of The Winery at Seven Springs Farm (Maynardville, Tennessee) and a story involving prohibition, running whiskey, Junior Johnson, and bringing on the thunder.
While mark is up in san francisco bettering his career as a comedian. Forrest Shaw joins CCA to talk bbq, anger issues, gambling & over all life choices. Enjoy Podcast brought to you by Live Forever Golf, Hempcy Active & Chippy Wand
Caleb and Christian Burgers discuss the Ole Miss series loss against Arkansas. Caleb closes the show with a message from the Bible. Enjoy! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/grovesidechats/support
In today's episode, Meseidy and Rebecca get fired up about one of their favourite ways to cook: with smoke! From what defines smoking, grilling, and barbecuing, to kind of equipment is out there, what to grill and how to do it, this episode is a celebration of smoky goodness. Sources:History of Smoked FoodsBarbecue vs. smokingEquipment:Traeger Timberline GrillWeber Tabletop GrillElectric Cold or Hot SmokerRecipes:How to Smoke a Turkey and WhyCanadian BaconHomemade Maple Bourbon Jalapeno BaconDo you have questions, show topic requests, or comments? Email us at myplateisalwaysfull@gmail.com!Contact Us!Emailmyplateisalwaysfull@gmail.commeseidy@thenoshery.comrebecca@foodiewithfamily.comInstagram@my.plate.is.always.full@thenoshery@foodiewithfamSupport the show (https://www.buymeacoffee.com/mpafpodcast)
Why talk about Mike Warnke? Because he is a visible representation of the ills of the church and its self-righteous condemning spirit. --- Support this podcast: https://podcasters.spotify.com/pod/show/aaroneveritt/support
As the Dynamic Duo attempts to oppose the Minstrel, the villain escalates his plans' destructive potential in retaliation in a way Batman might not be able to thwart.
Pastor Ephriam is Gone for a minute so he sent me Tha Real Ephriam to do the show and I am talking about Chicken!!! Fried, Baked, Barbecued and Other stuff!!! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/therealephriampodcastshow/message Support this podcast: https://anchor.fm/therealephriampodcastshow/support
Episode 56! In this episode we talk about Barbecued pedophiles, College Parties, Review Big Salinas Spicy Sauce, Mount Rushmore of BBQ, do our Beer Review, bbq fails and more!Product ReviewBig Salinas BBQhttps://bigsalinasbarbecue.com/ Grab'em in the Brew ReviewLonestar Das Beir Peach Kolschhttphttps://lonestarbeer.com/ Scores:James 5Jon 7.4Matt 6.6Aldan 6 Check us out on:www.grabeminthebrisket.comFacebook- @grabeminthebrisketInstagram- @grabeminthebrisketTwitter- @grabthebrisketEmail- grabeminthebrisket@gmail.com #BBQFAILS & #BBQWINS@prairiebbq Thanks to our partners and sponsors! CoolieNationhttps://www.coolienation.com/Jealous Devil Charcoalhttps://jealousdevil.com/Cambro Mfghttps://www.cambro.com/Texas Brew Hopperhttps://www.texasbrewhopper.com/
Episode 83: Batman 1966 The Minstrel's Shakedown/Barbecued Batman? Welcome to The Uncaped Crusaders Review! This is a podcast where Mark and Ian discuss (and rant) about all things Batman! The fantastic villain known as The Minstrel terrorizes the Gotham financial scene in a brilliantly underrated couple of episodes. Follow us on Twitter @UncapedReview to keep up with what we are up to! Follow Mark @MARKYMARKBRAND and Ian @ianbarkbark as well! Watch Movie Swap on The Uncaped Crusaders YouTube page! Find out more at https://the-uncaped-crusaders-review.pinecast.co
Djfancyketchup@gmail.com
Peter Howard AM is one of Australia’s most recognised food and wine commentators with an international reputation as both a presenter and consultant on food, wine and tourism issues. Peter has a passionate interest in all things edible and is committed to promoting excellence in all aspects of Australia’s food and wine industries. He has written many books, including Barbecued!, Delicious Living and Delicious Entertaining, and for over 15 years his national television segments, regular radio interviews and articles in magazines and newspapers have kept Australian audiences informed of the latest trends in food and wine. He has a passionate belief in rural Australia and the people that make it the best country in the world in which to live. Find out more at www.peterhoward.com.au
This week the nerds discuss weekend activities, Felicity Huffman in jail, Bill Burr comedy special, back pain and holidays! The nerds were deep into the spirits and the nerd was barbecued with funny gummies. Have a listen! Twitter: @voicesofmiseryGmail: voicesofmiserypodcast@gmail.comTwitch: twitch.tv/voicesofmiserypodcast Facebook: voicesofmiserypodcast
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Join Chris Honeywell as he travels all the way to Queens to visit Dario Gonzalez on his HOME TURF! It's YEAR THREE of the Two True Freaks Alley Meet-Up and 2019 does does not disappoint! Meat was POUNDED, FRIED, GRILLED, BARBECUED (different from grilling!), CHOPPED TOSSED. CONSUMED and PROCESSED! NEW FRIENDS were made and OLD FRIENDS got OLDER! WHO was there and WHAT did they eat? If I told you here, you wouldn't even listen to the show - and that is where the answers lie!
Join Chris Honeywell as he travels all the way to Queens to visit Dario Gonzalez on his HOME TURF! It's YEAR THREE of the Two True Freaks Alley Meet-Up and 2019 does does not disappoint! Meat was POUNDED, FRIED, GRILLED, BARBECUED (different from grilling!), CHOPPED TOSSED. CONSUMED and PROCESSED! NEW FRIENDS were made and OLD FRIENDS got OLDER! WHO was there and WHAT did they eat? If I told you here, you wouldn't even listen to the show - and that is where the answers lie!
Some of my wildest memories as a journalist came from the historic Fancy Farm Picnic in West Kentucky. Held every year on the grounds of St. Jerome Catholic Church, it's become a major event launching the state's election thanks in no small part to scores of politicians who show up. It's now traditional to heckle and jeer any candidate bold enough to speak, making it feel like a combination of a political rally and a pro wrestling event. Mark Wilson, an organizer for the picnic, chats about its history and his own memories of putting the whole thing together. It's wild. It's crazy. It's Fancy Farm.CHECK OUT THIS SHOW'S WEBSITESmallTownJournalistTales.Blogspot.com/FOLLOW US ON FACEBOOKwww.Facebook.com/SchorrManorFOLLOW US ON PATREONwww.Patreon.com/SchorrManorFOLLOW MATT ON TWITTERwww.Twitter.com/themattschorrFOLLOW MATT ON INSTAGRAMwww.Instagram.com/theschorrCHECK OUT MATT'S WEBSITEwww.MattSchorr.net
Barbecued meat has played a surprisingly important role in United States presidential politics over the years. George Washington was a Virginia-style barbecue enthusiast. Recently, archaeologists discovered a barbecue pit on the south lawn of Montpelier that was in use during Madison’s lifetime. After the civil war, and before television, when many Americans weren't guaranteed three solid meals a day, a free barbecue dinner was a compelling incentive to listen to a politician pitch for votes. But one President made barbecue an art form. On today's episode, the Lyndon B. Johnson National Historical Park.
Paula serves up an Easter treat in Derrylin.
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Apocalypse Today is Apocalypse Tomorrow. Broken dreams, broken bones, broken lives. Lost infatuation. Accept the signs. Destroyer of dreams. Imagined love. Beaten fantasies. Accept the Signs. Barbecued white dove. No peace. Lying with the devil to lie to yourself. Accept the Signs. Peace of mind. Pain from happiness. Lost to life. Accept the Signs. No […]
How to stay healthy on the plane or at least try to side-step all the germs. Hot hotel of the week—Toronto’s Anndore House and its destination restaurant Constantine. A review of luxury carryon The Quartermaster by Ebby Rane, a favourite of Meghan Markle. A booze briefing on all the gorgeous craft gin coming out of Northern Ireland. A piece of my mind rant about culinary cultural weirdness, including head cheese, rotten shark and barbecued larvae. See acast.com/privacy for privacy and opt-out information.
The Minstrel sends out sympathetic vibrations! --- Support this podcast: https://anchor.fm/tvarchive/support
Film critic and culture writer Luke Buckmaster joins the BATMANLAND podcast this week for a look at the very entertaining 2-part episode featuring the less-than-iconic villain The Minstrel.
In this episode I will tell you about getting to a project that was some five years past due and In The Beginning, Month 22, almost 2 years in, and still going at it. And an OCC update, well, brings you up to date. ITB, month 22, May. In The Beginning, is the part of the podcast where I recount the birthing pains of Our Country Cottage. Pictures, emails, texts and my log book have given me a memory refresh to present the most accurate information of the time. 22 months in and the big things are pretty well done and now we get down to the details. One important detail that happened this month was that we got Our Country Cottage’s “Occupancy Approval” certificate. Basically a piece of paper that lets us legally occupy Our Country Cottage. Any who, on with the ITB blow by blow. When I left Our Country Cottage last month ITB 21, the weather was warming up and most of the snow had gone. Remember, I got my boot stuck in the mud. My first trip of month 22 found the snow was back. I even had to plow the drive. The generator was showing 29.5 hours on the clock. That was double what it was when I left last month. Well, at least it was working. Inside, I noticed a stack of blinds in the sunroom. Now just in case I didn’t mention this before, we have two skylights in the living room and three skylights in the sun room. There was an option to have blinds installed during manufacturing, ready to go. I thought blinds were a good idea as it would give some control to the amount of sun coming in, also they would provide a bit of insulation while closed. You guessed it, the blinds came separately, and not only that, some were even the wrong size. Keep in mind that all these were delivered 22 months ago and only now just being found out. Emails to the project co-ordinator, measurements taken and retaken and discussions over, did I pay, should I pay, would I pay, and who would pay to have them installed. It took a while to sort out but the correct size replacements did show up. Installation came later, several months later. Back outside I had had a propane line run from the tank to the front deck so that a BBQ could be set up. I figured with a thousand (actually 800 gallons) of propane already there, why futz about with the little tanks. The pipe had been run and came up in the most likely place I would position the BBQ and terminated with a locking tap and end plug. I took pics and measurements hoping there would be an easy hook up thingy. I will check out the BBQ store in the city, when I get back. Handy tip. Instead of trying to balance a pen and paper on some dubious writing surface to make a note of your measurements, grab your phone with one hand and hold the tape measure with the other hand, next to what your are measuring. Align one edge with the nearest inch or centimetre and take a pic. Not only do you have a record of the measurement but what and how you measured it. A pic is worth a thousand words and much better than a crumpled piece of paper with some chicken scratches on it. My next visit I had made arrangements to meet up with the generator tech at Our Country Cottage. But before he showed up I was busy digging in the dirt again. This time it was not as muddy. It was by the battery room hatch where I was told the end of a buried pipe was. This pipe was run at the same time the propane line was run and was to accommodate any extra wires I wanted from the generator to the cottage. The one I had in mind was a data cable that would relay generator info inside the cottage. With the aid of some software that I had purchased with the generator there was the promise of internet communication and maybe even email updates. Anyway, back to the pipe end. What I remember of the pipe unearthing was me kneeling on a bit of plywood, digging a hole with a garden trowel and being very relieved when the red cap on the pipe came into view. I exposed some more pipe and covered the hole with said piece of plywood, ready for the wire to be run. At some point during the digging the generator guy showed up. Now, the generator was running fine but a few of the extras were missing. The extras that would making starting in the cold easier, battery blanket, pre-heaters etc. These items either didn’t, or couldn’t, be transferred from the previous gen. There was also an inside cover that was broken during installation, that needed to be replaced too. I was hoping to get an Ethernet cable run from the generator to the cottage. Turned out that he wasn’t equipped to run the wire but the other stuff was taken care of. Oh, and this was the visit I got my finger caught in the garage door, slash, room divider, while I was showing it off to the generator tech. Please see Episode#15, Doors and Dividers, for the gory details. The following week, when my finger had settled down a bit, I found myself at Our Country Cottage doing the first water test of the well. Samples were taken and had to be delivered to a collection station that I would pass by on the way home. I didn’t have that much time to spare. Just enough to notice the depressing, soul sucking, and boot sucking, mud that surrounded Our Country Cottage. In fact after I dropped off the water samples I started looking into grass seed at a farm supply place. Aside from grass seed, these farm supply places are full of neat and strange things us city folk rarely get to see. After browsing through the horse medication and grooming supplies and talking to someone, I was offered pasture grass seed at a good rate, along with several other types and mixes of seed. The topic of grass seed had come up between my partner and my self before. There was an option of seed containing all local and natural varieties, almost an artisan mix, very environmentally correct to say the least. I often wondered if used that we would be just supplying a high end, gourmet, birdfeed. I was also looking into what it would take to spray seed on. You know, like by the highway. Bare dirt is sprayed with some kind of green solution and some form of grass appears a short time after. Did I mention, mud is depressing? The next few day visits only seemed to emphasize the mud issue with the last bits of snow disappearing into pools of standing water. Pools of standing water I took pics of so I would know where to work on the landscape to get the water flowing. I couldn’t even think about doing anything till it had dried up. I kept busy by clearing out the loft over the garage etc. It was about this time that the locks were made operable on the doors and sets of keys were to be had. That was a nice diversion from the mud and the ever more growing awareness of the garbage and debris previously hidden under the snow. At the end of the month and bolstered with the water test results being a go, I decided to stay overnight for the first time. The fridge was turned on for the first time. The stereo system was set up. Gotta have tunes. The second futon was setup in the living room as a couch while the first one was in the back bedroom as a bed. Can’t remember much from that first night but an entry in the log book noted the futon was not kind to my back. Next morning I was up early and turned on the domestic hot water. After about an hour I had my first bath, watching birds land on the peak of the roof of the sunroom while soaking in luvly hot water. The rest of the day I spent moving furniture, etc from the shed down to the cottage. This included kitchen table and chairs, an old waterbed frame, a home made side table, and an old BBQ. On one of these trips I met a young deer heading toward the cottage. Later that day, while I was setting up the BBQ, a couple of motorcycles rolled up and parked. They were from the flooring/tile company and had come up to correct some grouting problems. Our experience with this company wasn’t the best. In fact I wouldn’t have been surprised if they hadn’t have showed. Anyway they did what they could and left me playing with the BBQ. I managed to get the necessary propane fittings to go from that propane pipe on the deck to the BBQ. The pictures really helped me get the right stuff. All hooked up and with soapy water I did the bubble test. No bubbles, no troubles. Barbecued pork chops for supper along with a can of beans I had to open with a multi tool. That night I woke around 2 am to see an amazing display of stars, far from the city lights. Now, that wasn’t the end of that stay but it was the end of that month. And now An Our Country Cottage Update. I promised to tell you about my longest stay yet this season at OCC. and about a long overdue project that got done so lets begin. Mid to late summer brings lots of unwanted guests to OCC. Flies appear from every where and for some reason wasps showed up in the downstairs bathroom. I think they built a nest in the bathroom vent. Gad. Any who with a little chemical help, most if not all of these intruders are x intruders, intruders that are no more, leaving their remains littered on the floors, showers, tub, window seats and window ledges. Sometime I will find areas with just wings and legs, you know the picnic leftovers of our arachnid friends. Insects are one of the truths that were revealed to me early on in the OCC process and I have become much more tolerant and a lot less freaked out by them. Lets face it, when you put your cottage smack dab it the middle of their home, you will get “guests”. So after cleaning up after the “guests” I got down to that long overdue project. The Quonset. Way back, back before OCC, when we just had a trailer and a skid-steer, we put up a Quonset to house my big boy toys. It is 24’ by 24’ in size with a metal tube frame and a fabric cover, complete with a roll up door. If I recall the fabric was supposed to last somewhere between 5 and 10 years. We were now going onto 17 years, and it showed. Stitching was letting go and the door was just barely holding on. The fabric had become quite thin in places with lots of pinholes. We got our moneys worth for sure. Back during the construction of OCC, I realized the cover would have to be changed and I ordered one from a company, out east, that makes these replacement covers. It had been sitting patiently at various locations for the past 5 years. In the garage in the city, then the garage in the country, then in our utility trailer in the Quonset. A year or so ago I actually unpacked it for the first time and discovered there was no easy to follow instructions. And to my dismay the roll up door was not attached to the wall like the original. Lots of questions and lots of searches online trying to find any info or picture on this kind of cover. The original cover had pockets that the frame work went into during assembly, not really an option for a replacement cover. The replacement had straps through grommets that laced the cover to the frame instead. I ended up calling the replacement cover company for any help they might be able to give me. They were abit surprised that the door wasn’t attached, too. I really didn’t expect much from them, as it had been several years since the order was placed. I felt lucky that they were still around. The Quonset cover is in three pieces, two end sections and the main cover. I consoled myself with the concept that it could be done in sections, leaving the door till last, if I couldn’t figure out how to attach it. I pressed on. You can imagine that a 24 by 24 storage space will accumulate some stuff over 17 years and it did. My first task was to empty the Quonset out. During the trailer days we had built a couple of decks to sit on so we weren’t always dealing with gravel and mud etc. These decks have been basically abandoned since OCC took over. I repositioned these decks to put that 17 years of stuff on. I had three sections, stuff to go back into the Quonset, stuff to put somewhere else and garbage. The utility trailer, with the new cover still in it was positioned by the decks, just across the drive from the Quonset. The bottom of the Quonset cover has a flap that has to be weighed down with dirt and or gravel, to make a seal from the weather. After 17 years this original gravel and dirt seal turned into a grassed over berm. Several hours of careful skid-steer bucket work managed to scrape back and expose the flap. I did get caught a couple of times, ripping several feet of the flap before realizing what was going on. Our youngest and her friend came up and stayed a couple of nights during all this. They helped me position the trailer and other heavy things. The day of, my partner, our eldest and a friend came up for the big day. Thankfully the wind was co-operating. It was a long and hot day. There were times I didn’t know what to do next. Some preconceived ideas worked, some didn’t. Everyone pulled together and it got done. I am thankful to my family who recognized when I was starting to loose it and called timeouts when needed and put up with my project attitude. A project with uncertain outcome, but an unmistakable need to be done had been weighing on my mind for literally years, was now done. Just some tweaking, adjustments etc, easy stuff remained. The next day, when our youngest and her friend left, I was joking that I put a fresh blade into my utility knife for a clean cut. Yeah well within a half hour of them leaving, while cutting a slit in a pocket of the cover to put a strap, I partially removed about the top third of a finger. I remember looking at it and thinking, “That’s not good”. So be careful of what you say. And as far as the door goes, once everything was more or less in place, a method for attaching the door with some ratchet straps became apparent and worked out very well. So, sometimes, just going ahead with no idea other than it will be fine, works, sometimes. The rest of that visit had me trying to adjust the Quonset cover and other light tasks while favouring my finger. Putting tools away, tidying up and laundry, that sort of stuff. Just over two weeks passed before I went back up to Our Country Cottage. My finger had settled down and the Quonset need some work that I was unable to do with a damaged digit. The visit didn’t start out well. I was cold and it snowed. When I arrived I plugged in the cold weather stuff for the generator. Battery blanket, block heater etc. This will give it a fighting chance when the temp drops. Fires were built and flies vacuumed. The next day there was snow on the panels and the batteries were down to 70%. The gen was set to start when they reach 67% but I couldn’t wait. In manual mode, I started the gen from the solar control unit with no problem. Once it was running for a while I put it back on auto. In two and a half hours the batteries were at 90%, the level the system was set to charge to, and the generator turned itself off. A good sign. I have the generator stop at 90% because the closer the batteries get to full charge the less the generator charges. It tapers off. IE at 98% the system will only be asking the 20 Kilowatt generator for less that 1 Kilowatt. It is not worth putting the hours on the gen for that. So far I found that the 90% level is a good trade off. Now this is also the reason I couldn’t wait any longer to run the gen in the first place. I was giving the system a chance for the solar panels to charge the batts the rest of the way, and I needed daylight to do that. So its 2:30 pm and the batts are at 90% and we still have several hours before the sun sets. The following day was also cold and overcast. Another fire. I busied myself tidying up and sorting boxes of documentation. Documentation that was collected from the beginning of OCC and beyond, err, before. All the manuals for appliances, equipment, snow rakes, pressure tanks, pumps, Ikea assembly instructions, everything. The living room was a mess. Papers and stuff spread out over any and all flat surfaces. If I wanted to sit down I had to move something. One tricky thing is trying to figure out how much heat is enough. Like I said I built a fire in the morning cause it was cool and there didn’t look like there was a chance for much sun. That evening, when the masonry heater started radiating the energy from the morning fire, it was so warm, I was in a t-shirt and spending my time at the kitchen island, away from the heater. When I woke the following day the batteries were at 79% so I ran the generator manually again. Remember, I am still trying to regain confidence in this thing since it failed last year and froze OCC. I put on a load of laundry and went to the Quonset to finally do what I originally came up for. Snow was holding the flaps down. I managed to put on the extra straps that were needed and adjusted the fabric panels so that everything was square. Then I cinched up the ends of the Quonset and snugged everything down. Just have to put the gravel/dirt back on the flaps and take care of all the stuff on the deck that came out of the Quonset. All that stuff was covered with a large green tarp so I wasn’t overly concerned about leaving it for a while. Besides, it was covered with snow. I think I took the next day off. My log book only indicates there was a clear sky and that snow was covering about one third of the land that I could see. There is also a series of pictures on my phone documenting the work I had done on the Quonset the day before. Hey I deserve a day off. After my day of rest, I managed to get all the papers and stuff covering the living room sorted and put away. Clear flat spaces again! You have no idea… I then decided it was time to convert the tractor to winter mode. Off with the mower deck, on with the drive shaft extension, front hydraulic unit, snow thrower and rear blade. Everything gets greased before it goes on. No problems this time with the exception of the four hydraulic couplers that had lost their color identifier caps. They fell off when I did the conversion in the spring. The blue to blue, red to red, yellow to yellow and black to black got replaced with a little trial and error and we are back in business. The last day of this visit had me topping up the batteries, mental note - get some more distilled water, swapping the SD cards from one of the trail cams and collecting the logs from the solar control system. Since day one I have been using a net book for these collections. For those of you that are unfamiliar with net books they are a cheap, under powered, under resourced laptop. Lately mine has been giving me more and more problems. I have to carry an external card reader with it because it is so old the built in reader won’t recognize anything over 4 Gig. The USB port takes about 5 to 10 minutes to recognize the data loggers and the unit is so slow I don’t try to read the solar control logs until I get back to the city. I have waited over an hour for anything to pop up. This trip was the last straw with the net book. I vowed to get a new laptop when I got back to the city. OK I had been looking into it for over a year now and had been through a couple of back to school sales and those Dad day, Grad day, sales and everything in between. I started watching those email sales announcements closer and closer. About 2 weeks later, my next visit was with a family friend, who just happens to be an arborist. When you own a natural piece of land with trees on it you have to keep your eye out for potentially dangerous trees. Dead trees that can fall across your drive or on you during a wind storm or just when they decide to. Anyway I had noticed about three dead trees down by the Quonset that could inflict major damage to life and property if they decided to fall. Another had fallen in the spring across the drive. I think I mentioned that one in a previous episode. Dead trees are very dangerous to fell by yourself. Handy tip. Don’t do it, don’t even try to do it. The trunk could be rotten and you would have no way of controlling the direction of fall. Also limbs of a dead tree have a tendency to break off and fall on people at the bottom of the tree while they are being cut. They don’t call them widow makers for nothing. Our arborist had a slingshot contraption that he used to launch a line high up in the tree of choice to haul up a heavier rope to guide the fall. I held onto the rope at a suitable distance while he cut and wedged the tree. I could feel the tree react through the rope to everything he did at the base. I was also keeping a close eye on the branches at the top, just in case. One tree he managed to dislodge a sketchy branch with the slingshot thingy. In all cases I could feel the tree give up and start to fall toward me as he worked his magic. They all fell in the desired direction with out me having to do much at all. Two smaller trees were dispatched, down by the gate, without my help. The day went without incident and I learned a lot. Before our next visit I had found a good sale, ordered and received a new laptop. Setting up a new puter is a challenge on its own, so suffice to say, after several days and several Scotches later, we were ready to go. I keep the snow tires for one of our vehicles at OCC. I figure if I am up there and get a major snow fall … well you know. Some don’t agree but ... The next trip was another day trip and my partner came with. Flies were vacuumed. Snow tires were put on. Computers were tested and all went well. Collecting data had never been so easy or speedy. Oh yeah, I was worried that the week prior to coming up the inside temps were getting a bit cool, a couple of times down around 9 degrees C (48 degrees F) or so. I had not checked the thermostats since OCC had been back in operation so I took the opportunity to check and reset them. They were set to 9.5 degrees so all seems ok. I noticed that one of the temperature probes was by a window. I think I pushed it over so it wouldn’t keep getting caught in the cupboard doors. I repositioned it to a more central position in the kitchen. I also noticed that the generator had run a couple of times since my last visit. A good sign for sure. And examination of the log files showed no abnormalities. A week later and my partner and I were back at Our Country Cottage this time to sort out and clear off the deck from all that Quonset stuff. It was a long day but we managed to get the trailer loaded with garbage, etc, ready for a trip to the local dump. And all the other stuff got taken care of as well. The decks have been cleared! And that brings you up to date with Our Country Cottage. Again I am having to remind myself to take time and smell the roses. It is hard to do while all your concentration is on spreading the fertilizer to get them to grow in the first place. Getting the Quonset done is a large weight off of my mind, also I don’t have to look at those dangerous dead trees and speed up as I drive by anymore. Only small things are left to do, so maybe a rose smelling trip is in the near future. Next time Episode #22, will roses be smelt? And ITB month 23 is still wet and muddy but now the grass needs to be cut too, and does anything get completed on Our Country Cottage. For pictures and more info, you can visit our website at www.ourcountrycottageanarrative.com If you have any comments, questions or if you would like to be added to the “Friends of OCCaN” Our Country Cottage A Narrative, mailing list, you can email me at John@ourcountrycottageanarrative.com. Members on the mailing list will get website and podcast updates as soon as I do :). The Our Country Cottage a Narrative podcast is on iTunes, Stitcher and Google Play so you can subscribe there and get the podcast downloaded automatically when they get released. Till next time have a good one.
I'm hoping that you'll try the barbecued chard recipe we talk about in this episode - even non-vegetable eaters and kids often love this dish! We also give you several ways to preserve the bounty from your garden. Whether you dry or can it, as Ellen prefers, or roast and freeze it as C.L. does, you'll enjoy your garden-grown or foraged harvest through the winter with these methods. We also speak about your firepit plantings, and give our favorite "secret six" tools that will make your outdoor adventures easier. (Link to barbecued chard: http://coffeeforroses.com/barbecued-chard/ )
Kevin and Brian discuss Keenan Ivory Wayans, “yes” men, and bedroom eyes in another great episode of Holy Brocast Batman! You can support the show through Patreon: https://www.patreon.com/holybrocastbatman
Jim Gifford will be in the US in June. Ralph Renzetti talks about what is on his modeling table. Chris Smith introduces his N scale layout being set up for operations. Bruce Wilson has some minor updates apart from the sad news about his Chewie. Dave Falkenburg has come from an operating session at Silicon Valley Lines and a new Blue Rails purchase. Mike Deverell is all in favor of stronger beverages in operating sessions. Lionel Strang is at Springfield with his selfie stick. Lionel wants to stir things up with some assistance from Bruce Wilson, Jim Rindt and Ralph Renzetti. Seth Gartner has been doing a bit of traveling and seeing layouts Lionel appears to be banned from. Jim Rindt lives! Ron Klaiss provides a belated update. Toni Ryan has been working during the show. Ed McNamara has hit a brick wall of sorts but still converting locomotives. Dave Barraza has been playing that drinking game on location in Germany. Jim Lincoln has been to Springfield. This is a live internet radio show recorded at 4pm Pacific on Saturday every-other-week. For more information, http://www.modelrailradio.com/
Jim Gifford will be in the US in June. Ralph Renzetti talks about what is on his modeling table. Chris Smith introduces his N scale layout being set up for operations. Bruce Wilson has some minor updates apart from the sad news about his Chewie. Dave Falkenburg has come from an operating session at Silicon Valley Lines and a new Blue Rails purchase. Mike Deverell is all in favor of stronger beverages in operating sessions. Lionel Strang is at Springfield with his selfie stick. Lionel wants to stir things up with some assistance from Bruce Wilson, Jim Rindt and Ralph Renzetti. Seth Gartner has been doing a bit of traveling and seeing layouts Lionel appears to be banned from. Jim Rindt lives! Ron Klaiss provides a belated update. Toni Ryan has been working during the show. Ed McNamara has hit a brick wall of sorts but still converting locomotives. Dave Barraza has been playing that drinking game on location in Germany. Jim Lincoln has been to Springfield. This is a live internet radio show recorded at 4pm Pacific on Saturday every-other-week. For more information, http://www.modelrailradio.com/
(RIGHT CLICK THE IMAGE TO SAVE THIS EPISODE TO YOUR COMPUTER) The Minstrel, a new villain, has appeared in Gotham City and he's holding the Gotham City Stock Exchange hostage with his extortion demands. The Caped Crusaders are on the case, but it turns out that the Minstrel is Batman's intellectual equal when it comes to technology. Can Batman outwit the Minstrel with the aid of his latest Bat-device, the Bat-Drone?' Joining John to talk about The Minstrel and the lost potential in what should have been a recurring villain is Gotham City 14 Miles editor, Jim Beard. Get your copy of Gotham City 14 Miles through our Amazon store. In doing so, you not only get a great collection of essays on the 60's Batman series, but you support The Batcave Podcast as well. Thank you. Comment on the episode here or write thebatcavepodcast@gmail.com. Take a moment to rate the episode by using our star system at the bottom of this entry. A native of Toledo, Ohio, Jim Beard was introduced to comic books at an early age by his father, who passed on to him a love for the medium and the pulp characters who preceded it. After decades of reading, collecting and dissecting comics, Jim became a published writer when he sold a story to DC Comics in 2002. Since that time he's written official Star Wars and Ghostbusters comic stories and contributed articles and essays to several volumes of comic book history. His prose work includes GOTHAM CITY 14 MILES, a book of essays on the 1966 Batman TV series; SGT. JANUS, SPIRIT-BREAKER, a collection of pulp ghost stories featuring an Edwardian occult detective; MONSTER EARTH, a giant monster anthology; and CAPTAIN ACTION: RIDDLE OF THE GLOWING MEN, the first pulp prose novel based on the classic 1960s action figure. Currently, Jim provides regular content for Marvel.com, the official Marvel Comics website, and is a regular columnist for Toledo Free Press. Websites: http://www.facebook.com/thebeardjimbeard http://www.sgtjanus.blogspot.com
Professional Cookery - This FETAC Level 5 Certificate course equips the learner with the necessary knowledge and skills to help them build a successful career in the food and hospitality sector which is currently one of the fastest growing areas in the today’s economy.
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