Podcasts about bay leaves

A few years ago, I met a chef and asked him, “So, bay leaves? Do they even have a point? You can’t taste them. You have to take them out. They seem to get in the way.” He shook his head and said, “Nah, it’s... The post What Are the Bay Leaves of Education? appeared first on John Spencer.

What's Wrong with being at home all the time with our devices? We have become anti-social digital hermits! Orny discusses the breakdown of society from the theory laid out in the book “Bowing Alone.” Wha't wrong with talking about Bay Leaves and what you should know before you comment on a comedian's act. 

MIstress Syren delves into the surprising properties of Bay Leaves. 

Ready to spice up your energy-cleansing routine? In this enlightening episode of 'The Crystal Clear Podcast', we're stepping out of the mineral kingdom and into the realm of aromatic herbs. Dive in as we explore the purifying properties of popular herbs like Sage and Palo Santo, and discover less-known but equally potent allies like Cedar, Sweetgrass, Yerba Santa, Juniper, Bay Leaves, and Pine. Learn how to harness their unique energies to cleanse your space, lift your spirits, and promote healing and protection. Whether you're a herb enthusiast or new to the plant world, this episode is sure to bring a breath of fresh air to your energetic practices! --- Send in a voice message: https://podcasters.spotify.com/pod/show/monae-kiyanna/message

Maya Lau joins Smart Mouth for the last episode of the season! She and Katherine talk about the universal herb and living in foreign countries, and then compare Oprah and Gwyneth. Related: Community Cookbooks with Paula Forbes All About Bananas Gwyneth Paltrow Listen to Smart Mouth: iTunes • Google Podcasts • Stitcher • Spotify • RadioPublic • TuneIn • Libsyn • Amazon Music Check out all our episodes so far here. If you like, pledge a buck or two on Patreon. Maya IG Other People's Pockets Katherine TikTok Smart Mouth newsletter Smart Mouth IG Music: Los Manos Quietas - Carlos Perez Sources: Atlanta Journal-Constitution Serious Eats 1,2 Daily Mail Paula Forbes Stained Page News Washington Post

This ep of Kolide Goss is proudly sponsored by Doctor V and their brand new GLOW, a lightly sparkling collagen drink. We are officially obsessed with enjoying the delightful botanical GLOW and this week we'll be sharing why we personally love this delicious sugar-free, beveragino. We're offering our GOSS QUEENS 20% off all Doctor V cartons and packs when you use the code KOLIDE at checkout, including free shipping nationwide.Is anyone feeling spooked, left of centre, chaotic and overwhelmed?! SAME! So, we got our favourite witchy poo and baby sister Grace on to give us all the goss on handling the illusive but SCARY "Mercury in Retrograde," how to manifest (obvi), a live tarot reading and some boy advice. We hope you enjoy! KOLIDE ADVICE: Grace: Read: The Audacity - Katherine Ryan Read: The Five People You Meet in Heaven - Mitch Albom Ella: Buy: Kosas Concealer Buy: Kosas Eye Brow PencilSteph: Buy: Makeup Mirror with LightsFor more from us follow @kolidegoss.podcast. and @kolidegosspodcast on Tik Tok. Hosted on Acast. See acast.com/privacy for more information.

In a packed episode, El Tele plugs two books, and alarmingly changes the way he's breathing by taping his mouth shut! We both comment on Lana Del Rey, and trail the Kill Boksoon film and Schmigadoon series. The Captain finds all of Rich Hall's BBC documentaries on YouTube. We say goodbye to Barry Humphries and Jerry Springer.The main course for this episode is our Downsizing - selecting the DVD box set, movie, album and book we'd take to our mythical tiny house. Find out what we (and a couple of listeners) have selected. We hope all our listeners with suggestions will come on the show to talk about them, because our memory is terrible!Stay tuned also for the cross-cultural food-based rant! And bay leaves - what's up with them?Show notes and links at https://www.onlyapodcast.com/episode-34-indian-pizza-or-italian-curry/https://linktr.ee/onlyapodcast

So we, and the Fool, have moved into the second phase of the Major Arcana with our encounter with the woman and the lion of the Strength Tarot card. I'm also discussing the plant magick and medicine of Bay Laurel - or Bay Leaves - but first, let's cover everything this Full Flower Moon and Lunar Eclipse in Scorpio has to throw our way.    Thank you so much for listening! Please leave a review, wherever you're listening from. Go to AIsForAgrimony.com to check out the blog, get event updates and browse the spell & ritual archive! Get Bonus Content and Behind-the-Scenes, Early Release Video Episodes over at the Patreon: Patreon.com/aisforagrimony Follow or Contact Me: Instagram: @a_is_for_agrimony Facebook: Facebook.com/aisforagrimony Email: ReachMargo@aisforagrimony.com Want to send me some good old fashioned mail? Surprise me at: PO Box 397, Cherry Hill NJ 08003. Many many thanks to Shane Ivers for Music: Zen Garden by Shane Ivers: https://www.silvermansound.com  

By Nikki Giovanni

Continuing the A to Z of French herbs. Essentially there's one thing that gives flavor to most French dishes and that's a group of three herbs combined to form what they call the Bouquet Garni. But what is the Bouquet Garni and is it old-fashioned to use or just as essential today as it's always been. Let's find out, shall we. Come join me as we explore all that there is to know about French herbs and the Bouquet Garni. Oh and remember as I always say, whatever you do, do it fabulously. Support the showIf you are planning a trip to France then why not come join me for a cooking experience in Montmorillon or a small group food tour in Lyon and/or Cote D'Azur. Don't want to do a tour or class but want a fabulous holiday here in France, Paris, Nice, Lyon or so many other places then I can help you plan it. Click the link below to book your call now. https://www.buymeacoffee.com/andrewprior/e/123498 Subscribe to my newsletter for updates on new episodes, cooking in France, travel around the French countryside, and recipes from my fab French kitchen via the link here. http://eepurl.com/hj-zFf Merci beaucoup and bon app!Website: https://www.andrewpriorfabulously.com Instagram: https://www.instagram.com/andrewpriorfabulouslyFacebook: https://www.facebook.com/AndrewPriorFabulously YouTube: https://www.youtube.com/andrewprior

Stephanie March and Stephanie Hansen kick off the morning by sharing their nostalgia for supper clubs, granting permission to throw away your old bay leaves, and discussing spring break habits.

Today on Fabulously Delicious we are continuing the a to z of French herbs. One of possibly the most important herbs in French cooking could be said to be the Bay leaf. It's essential in many dishes, stocks and of course the Bouquet Garni. So what is a bay leaf? Let's find out. Enjoy today's episode of Fabulously Delicious The French food podcast episode six of season three about Bay Leaves. Check out more about Bay Leaves on my blog https://www.andrewpriorfabulously.com/fabulously-delicious/a-to-z-of-french-herbs-bay-leaves Whilst you are here please do check my website and social media out as well and follow me wherever you love to follow people and send me pics, ideas, stories, or potential guest and topic ideas. I love that. Website: https://www.andrewpriorfabulously.com Instagram: https://www.instagram.com/andrewpriorfabulouslyFacebook: https://www.facebook.com/AndrewPriorFabulously YouTube: https://www.youtube.com/andrewprior If you are planning a trip to France then why not come join me for a cooking experience in Montmorillon or a small group food tour in Lyon and/or Cote D'Azur, you can find more information via the following link https://www.andrewpriorfabulously.comDon't want to do a tour or class but want a fabulous holiday here in France, Paris, Nice, Lyon or so many other places then I can help you plan it. Check out my website to book a call and itinerary plan made just for you via following this link https://www.andrewpriorfabulously.comSubscribe to my newsletter for updates on new episodes, cooking in France, travel around the French countryside, and recipes from my fab French kitchen via the link here. http://eepurl.com/hj-zFf  Merci beaucoup and bon app!

This episode is also available as a blog post: https://webrlorg.wordpress.com/2023/02/02/bay-leaves-what-is-it-for-and-how-to-make-tea/

While beans are out of season, Rob's had a batch of green beans fermenting for +60 days...and after testing them yesterday - he's ready to share the results with you! Tune in today to get Rob's recipe and learn how to make Dilly Beans on a countertop scale and beyond.  Learn how to deal with the abundance of green beans next season! From the ingredients, to various containers you can use (especially when you have a lot), the best ways to keep your vegetables submerged, there's a lot to learn on the basics of fermentation and how to successfully make tasty Dilly Beans.  Recipe:Green Beans  | 2039  | gramsDill (Fresh)  | 110  | gramsSpices:Dill (Seed)  | 34  | gramsMustard Seed (Yellow)  | 50  | gramsWhole Black Peppercorns  | 8  | gramsRed Pepper Flakes  | 2  | gramsCoriander Seed  | 1-2  | gramsGarlic (sliced)  | 80  | gramsBrine:1 gallon water  | 3785  | gramsSalt  | 150  | grams ~4 % salt brine Tannins:Black Tea Bags  | 4 or 5 Bay Leaves  | 6  | Grape Leaves  | 1  | bunch~ Connect with All Around Growth on social media! Telegram Group Chat - https://t.me/allaroundgrowth  Facebook Page - https://www.facebook.com/allaroundgrowth Facebook Group - https://www.facebook.com/groups/allaroundgrowthMeWe Group - https://mewe.com/join/theallaroundgrowthcommunity  Twitter - https://twitter.com/allaroundgrowth Flote - https://flote.app/allaroundgrowth  ~Follow this link to ALL EPISODES   ~ How To Leave a Rating & Review in Apple Podcast AppThis really *does* affect the algorithm......as of recording in October 2022 - I would invite you to do this!The podcast game is changing - help us with a rating and review!~ Have a Question or any feedback for Rob?Send me an email at allaroundgrowth@gmail.com~Discussion Links:The LOTS Project - YouTubeWelcome to the home of The LOTS Project and Baby Walter and Company and Grounded Soles. ⚡lots@getalby.com.Ball Fermentation Lids and Springs, 32oz, MetalBall 4 Fermentation Kits, 32oz, ClearCambro 8-Quart Round Food-Storage Container with Lid, Set of 2York Meadow Farm Hand-crafted probiotic-rich fermented foods and natural bath and body products. Delivered to you.

We're joined by Bobby Finger for a fun chat about his debut novel The Old Place, Texas towns, new tats, old beans, “see me” teachers, and the puzzling existence of bay leaves. Plus – Dave shares a harrowing story from his school involving a police led evacuation. We also recommend: The Good Sister by Gillian … Continue reading What’s The Deal With Bay Leaves With Bobby Finger

Lots of good stuff this week! The oracle card challenge begins! And a really easy E-book to layer into your magick success!! Listener mailbag, Psalms, and a pep talk on things that could be holding you back!Psalms: Divine Knowledge: 23 & 42Blockage removal: 26, 67, 71Your highest spiritual self: 99, 129Click here to check out The Power of Bay Leaves for ManifestingClick here for the GOST Radio online store!! Support the show

1) Is one permitted to make a decision based upon a Goral?[1] 2) Unfortunately, my parents are divorced. My wife and I are marrying off our daughter shortly אי"ה. My mother is telling me not to invite my father's sisters to the wedding. Am I bound to heed her instruction?[2] 3) When making Kiddush on a large cup of wine, is there a preference to drink the majority of the cup's contents, or is the majority of a Reviis sufficient?[3] 4) Can I use Bay-Leaves for Besomimat Havdoloh?[4] 5) We do have Minyan on Fast-Days, but most of our congregants aren't fasting. Should the Chazan say Aneinu and should we have leining?[5] 6) Please advise: Last time Tisha b'Av was on a Sunday, my wife was unable to fast. I made Havdolo for my wife and young son, and he drank the wine. Was that correct?[6] 7) Our Food-Bank was contacted by an Ovel-house ר"ל: they have a surplus of food, and wish to give it away for poor families. Is that okay?[7] 8) Feedback: In the last Shiur you allowed purchases of mundane goods from Avodah Zoroh providers. We had a situation where the only non-mixed swimming-pool belonged to the church. We were advised by a Rov against using that pool, because the payment would support the church's activities. Please clarify:[8] 9) As a professional musician, may I listen to a recording of a performance of non-religious music, that was performed in a church, using their organ?[9] 10) A Mohel performed a Bris and then went to Shul for Shacharis. Does his presence exempt those present from saying Tachanun?[10] [1] שו"ע יו"ד סי' קעט ס"א. [2] ראה שו"ע יו"ד סי' רמ סט"ו שאין לציית להורה לעבור על דברי תורה. ועוד יש לדון אם פקודה זו בכלל כבוד ומורא, כי אין זה שייך לה אישית. ראה ס' אוצר כבוד אב ואם אות תשיז. [3] ראה שוע"ר סי' תעב סי"ט. אולי י"ל שבד' כוסות יש דגש על כוסות, משא"כ בקידוש וכו' שנוגע רק היין. [4] ראה סדר ברכת הנהנין פי"א ה"ט. [5] ראה שו"ע או"ח סי' תקסו ס"ג וס"ו ובמשנ"ב שם; ספר המנהגים-חב"ד ע' 45; נתיבים בשדה השליחות ח"ב ע' 54 ואילך. [6] ראה נטעי גבריאל – בין המצרים פצ"ה ס"ה ובתשובה י"א בסוף הספר. בתחלת דבריו מביא מהרמב"ן והרשב"א שבכה"ג אין חיוב הבדלה כלל, כיון שבת"ב אנו עניים מרודים, והרי "הענו" אין חיוב להבדיל על הכוס (ברכות לג ב). והרא"ש (תענית פ"ג סי' מ) ס"ל כבה"ג שחייב להבדיל במוצאי הצום, והכי קי"ל (או"ח סי' תקנו). השאלה היא אם יש חיוב באמצע הצום, שאז יכול להבדיל לאשתו, והיא יכולה להבדיל לעצמה. וצ"ל שלדעת הרא"ש איכא חיובא. ואילו היינו פטורים מלהבדיל במוצאי שבת זו על כוס של יין, לא ייתכן שחיוב זה יחזור במוצאי הצום. [7] בספר שמירת הגוף והנפש סי' רב מביא הקפידא על לקיחת חפצים מבית האבל ר"ל, ושי"א שזהו דוקא בבית שהנפטר מת בו. ויש דוחים המנהג כי אין לו יסוד. ובכל אופן נראה שלזרוק לפח יותר גרוע. [8] רמ"א יו"ד סי' קמה ס"ג ובש"ך סק"ז שם. [9] ראה שו"ת מהר"ח אור זרוע סי' קעה. בכללות דין שיתוף לע"ז – ראה ס' שבע מצוות השם (ויינר) ע' צט-קג. [10] ראה שו"ת שבט הלוי ח"ח סו"ס כד.

The uplifting story of the Baby Memorial at Adelaide's West Terrace cemetery.

What's the deal with bay leaves? Do they really even add any flavor? Perhaps we've been buying the wrong kind all along. Chris and Phil discuss.

This episode is also available as a blog post: https://coven.cloud/2021/09/08/10-ways-to-use-bay-leaves-to-manifest/

Get out your cherry pickers and chainsaws, we're talking Bay Leaves. Through caverns and taverns we encounter graduation memories and doppelgängers while we learn a lot and feel weird about it. Whose fault is this episode? Transcript Are Bay Leaves worth the Trouble? Bay Leaf, The Herb that Thinks its a Spice The Linda Lindas Live Stream The Linda Lindas on Spotify See omnystudio.com/listener for privacy information.

Dr. Belovič continues with the herb theme, this time speaking about bay leaves and cumin. - Dr. Belovičeva nadaljuje s predstavitvijo začimb. Tokrat je spregovorila o lovorju in kumini.

Does it really matter that you don't have bay leaves because... do bay leaves even do anything?? Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode, we are talking about healing at home. I would like to shed light on some of the things that you may have in your home already, that can be used for healing. This week we are discussing bay leaf. Bay Leaves

In this episode, we are talking about healing at home. I would like to shed light on some of the things that you may have in your home already, that can be used for healing. This week we are discussing bay leaf. Bay Leaves

We don't have a space problem, we have a spice problem. There are just too many spices filling our pantries. Chris and Phil are here to save the world with a basic list of essential herbs and spices needed for a modern kitchen. Sorry ground mustard, you didn't make the cut. Cream of tartar on the hand? Oh, heck yeah.

Molly interviews Leslie Budewitz, author of the new book, "The Solace of Bay Leaves", the Spice Shop Mysteries, and the Food Lovers' Village Mysteries. You can find Leslie's author page on Amazon at this link: amazon.com/Leslie-Budewitz Check out Stephanie's social media: WEBSITE: lesliebudewitz.com FACEBOOK: /LeslieBudewitzAuthor TWITTER: @LeslieBudewitz

In today's episode, we are pulling from our kitchen cupboards to learn about the magic of Bay Leaves!Associations, Properties, and Uses of Bay Leaves in this episode!WhyWeCrystalThank you for supporting the WhySheWhistles Podcast! To access more private Patron-only content like our Mindset & Manifestations Group, High Vibe Wednesdays weekly meeting link, journal prompts, and 1-on-1 coaching, click the link below to choose a subscription! ($3-110 monthly)Join the CommunityPodcast Donations to:WhySheWhistles on VenmoOrWhySheWhistles on PayPalConnect with WhySheWhistles:Let’s get positive & personal in your inboxConnect on InstagramJoin the Facebook GroupCheck out the place where WhySheWhistles began

We’re back for a third batch of episodes! Samin and Hrishi help a listener who is over-encumbered by a number of cucumbers, and Chef Detective fills in the missing pieces from a family recipe for pull-apart bread. For recipes, resources, and a transcript of this episode, visit homecooking.show/9.

PREMIERED OCTOBER 2019...First Episode (With the Least Technical Difficulties) Since July 2019...We Live Streaming Now...Shay & Fondie Tryna Make Some Money...Leaving SoundCloud For Spreaker...Fondie Got Down At Homecoming...Sage, Palo Santo, and Bay Leaves...Chicken Bog? Chicken Pilau?Junk Food Junkie...Everybody Hates Lizzo...Ride or Die Chick? Old White Man Crush...Follow Us On Instagram...Podcast: @QueenVibesOnlyFondie: @SouthernKinks / @KinkyKrescendoShay: @QueenAboveGround / @CatchTheezNappz

Welcome back to TBOTA! (The Bliss of the Abyss) Today I babble about about... CMB's birthday, Sisqó, JRE going to Spotify, doing it for the money, Bay Leaves are bullshit, TAPAS across America, and Leaving WhatsApp groups Recommendations: HONY post James Acaster being chaotic good

Dave and Jen talk about reveal their top 5 must have items for the spice rack and then some other pantry must haves.

271. Greek Mythology And Bay LeavesRelated links for 271. Greek Mythology And Bay Leaves: Reply to this episode on ykyz: https://ykyz.com/p/0238e1e8fad5038e80b8128f2f3f1c4703e8783f Snippets With Sophia microcast: https://ykyz.com/c/microcast?&username=snippetswithsophia

After figuring a way out of the house from the mysterious bugs. The group decides they have their bell-root and leave…. as soon as they figure out what has happened...

Today I'm interviewing Chef Ed Harris, winner of Food Network's Chopped Turbo Powered season four and Iron Chef International. He's also appeared as a chef on 24-hour Restaurant Battle, which his team won. Chef Ed began his culinary education at the Art Institute of New York City. For more than 20 years, he's been heavily involved in several aspects of the food industry from Saucier all the way up to Executive Chef. This eclectic background has allowed him to currently work as a consultant chef where he plays an active role in the planning, supervision, and creative aspects involved in the food industry.   Find Chef Ed: Website Chef Ed’s Spices – Faye’s Flavor Enhancers Facebook Twitter Instagram Recipes Mentioned in the Show Metem (Metemgee – Guyanese Stew) Duff (Guyanese Steamed Dumplings)  

Topics discussed on today's show: Spider-Man and The Matrix, Facebook Hoax, Rescued Plant, Bay Leaves in Food, Birthdays, News of the Day with Lisa May, Fast Typing, Kids with Tablets, Germs at School, Tweeting From The Fridge, Spoiled Rotten Kids, Parents Endangering Kids, 10 Best States To Give Birth, Crossing Streams, Music, and Apologies.

In this episode, Kelle invites Carin Baskin, a Conjure practitioner, to join her to talk to us about what Conjure is, where it came from, and how she found herself walking this path. Carin and Kelle also give us some ways that we can get more information about Conjure, as well as some of the other related paths touched on in this episode. Carin wraps up the episode by giving us a couple of Conjure charms to staunch blood and to bring rain.References:-For more information about Kelle Sparta: www.kellesparta.comTo contact Kelle email: kelle@kellesparta.com-For more information about Carin Baskin: www.ghosts-begone.comTo contact Carin by email: carin@ghosts-begone.com-Driveabout (Spirit Sherpa Theme): Driveabout (Full Version)Written by: Kelle SpartaPerformed by: Kelle Sparta and Daniel SingerProduced by: Daniel Singer-Mama Starr Casas: http://www.oldstyleconjure.com/-The Skeleton Key (Movie): Universal Pictures, 2005, https://en.wikipedia.org/wiki/The_Skeleton_Key-Cloak and Dagger (TV Series): ABC Signature Studios/Marvel Television, 2018+, https://en.wikipedia.org/wiki/Cloak_%26_Dagger_(TV_series)-Staunch Blood Charm:By the blood of Adam, sin was taken,By the blood of Christ, it all was shaken,And by that same blood I do thee charge,That the blood of no longer run at large.-Bring the Rain CharmAbjure the blood, and all its stainsTo blacken the skies, in witchcraft’s nameTo raise the winds, and bell the DameTo bring the rain, to bring rain-For More Information on Conjure, Carin recommends the following books:Staubs and Ditchwater by H. Byron BallardAsfidity & Mad-Stones by H. Byron BallardThe Conjure Workbook: Volume I: Working the Root by Starr CasasOld Style Conjure by Starr CasasWorking Conjure by Hoodoo Sen MoiseThe Candle and the Crossroads by Orion Foxwood**Please note: While these are not “beginners” books, they do have great content that Carin recommends**Keywords:Kelle Sparta, The Spirit Doctor, Spirit Sherpa, Spirit, Spiritual Life, Manifestation, Magick, Realms, Shaman, Shamanism, Wicca, Paganism, Life Transformation, Personal Journey, Personal Growth, Conjure, Carin Baskin, Folkloric Magic, Christianity, Santeria, Slave Trade, Old Testament, Hoodoo,Voodoo, Fairy, Mama Starr Casas, Old Style Conjure, Jewish, The Skeleton Key, Voodon, Haiti, Cloak And Dagger, Marvel Comics, Folk Magic Festival, New Orleans, American Folkloric Magic, Witchcraft, Spells, Rituals, High Magick, Low Magick, Jehovah, Christ, Recipes, Workings, Intent, Sugar Jars, Vinegar Jars, Sour Jars, Morphic Field, Bay Leaves, Geometry, Rosemary, Superstition, Old Country, Folkloric Threads, Ethics, Blood MagickCredits and Licensing:“Spirit Sherpa” is the sole property of Kelle Sparta Enterprises and is distributed under a Creative Commons: BY-NC-ND 4.0 license. For more information about this licensing, please go to www.creativecommons.org. Any requests for deviations to this licensing should be sent to kelle@kellesparta.com. To sign up for, or get more information on the programs, offerings, and services referenced in this episode, please go to www.kellesparta.com. This episode of “Spirit Sherpa” has been produced by Honu Voice Productions. See acast.com/privacy for privacy and opt-out information.

Richard Hebert of Hebert's Garden Center joins us each Thursday at 11:30. This week, among other things, we talked about Bay Leaves and spring plants that are ready to go.

This week Brandon and John talk about Bay Leaves, Gluten, Prison, and Breath of the Wild! Join the conversation at Reddit: https://www.reddit.com/r/RunningOnE/ Be sure to follow us on Twitter with @RunningOnEPod Facebook: www.Facebook.com/RunningOnEPodcast Email us: RunningOnEPodcast@gmail.com

Hey Weight Loss Nation! www.TheWeightLossNation.com Today is Tampa Bay Tuesday! I'm ready to Rate & Review  “CURRY LEAVES” RESTAURANT...which is located at 4843 w. Kennedy Blvd …Tampa, FL  33609 813 – 319- 4015 Hours Mon thru Saturday  11 AM to 2:30 PM & 5.00 PM to 9.30 PM Daily Sunday : 12:00 Noon to 3:00 PM & 5:00 PM To 9:30 PM www.curryleavesindiancuisine.com   I thought WAZE brought me to the “wrong” location at first, since it was telling me to TURN into the BP Gas Station. I was heading North on West Shore Blvd and WAZE told me to turn Right (East) onto Kennedy. I turn right and WAZE is telling me “You have arrived at your destination” I’m like……What???? It’s a Gas Station! I turn into the BP Gas station to get off the street, figuring I’m gonna have to “re-calculate” the directions. When I pull into the gas station……I see straight ahead…..next to the convenience part of the gas station…..a very small outdoor patio and a sign that reads above……”Curry Leaves.” I’m like…..no firggin way! This is the restaurant! In a gas station! I wasn’t happy to say the least. I parked in an area to the side of the convenience store, marked as  “parking for curry leaves” and walk over to the restaurant. I literally stood at the front door and put my face against the door to look inside. Low and behold……I see about 15 tables with white linen tablecloths. I also see about 8 people inside eating. I open the door and step inside. A woman with a friendly smile, comes right up to me and asks me…. “Are you having dinner? How many?” I promptly tell her I have a party of 6, and she sits me at a long table by the front window. I ask the woman her name and she replies…..”Hershey” I’m like…. “Hershey…. like Hershey chocolate.”  With a smile she responds….."Yes…just like Hershey chocolate." I ask Hershey for a beverage menu so that I could select a drink while waiting for my Podcasting buddies to join me for dinner. I selected “Marsala” Tea……which immediately reminded me of “Marsala” in the movie “Ben Hur” I LOVE that movie. ….I can hear Marsala right now….saying …….Judahhhhh……Marsallllaaaaa. , A few minutes later, Hershey brought me the tea and I could smell mint. I tasted the Marsala tea….. and it tasted of mint and “Indian” spices like Corriander. I’ll say it was definitely Different. A few minutes later, my buddies started entering the restaurant. Tonight…I was dining with good friend Dr. Rachel Haviland – host of Reclaim Your Health Podcast, my buddy Gabe Aluisy – host of Private Club Radio Show, my buddy Joseph Warren -  host of “First 100k for Entrepreneurs” podcast, my buddy Jason Strohl – co-owner of Co-Creativ Virtual office and Business Lounge office space in South Tampa and Downtown Tampa. I also dined with my friend... the beautiful Ana Aluisy...Marriage & Family Therapist at "Come Get Help," in Tampa, FL. Come Get Help Also dining with me is one of my newest friends…..University of Tampa graduate…..Juhi Kore.  Juhi is a 20 y.o. brilliant young woman from Bombay, India……who LOVES Tampa! Jew He majored in business and Political Science and is truly a GIFT to the planet. Besides her intelligence, I love her non-judgemental attitude as well as her…..no-nonsense attitude too! She Reminds me of myself when I was 20 y.o. and I thought I was going to save the world.   Our waiter ……”Harish” came over to take our orders and I asked Harish if the owner of the restaurant was available this evening. Harish told us that Saji was the owner and he would bring him right over. In less than 2 minutes, a handsome, man came over and introduced himself as Saji Matthew….owner of Curry Leaves Restaurant. How Polite!!! I proceed to introduce myself to Saji and advise him that I will be rating & reviewing “Curry Leaves” restaurant on the Weight Loss Nation podcast. Saji had a very big smile across his face and nodding his head said …..”that is wonderful.” First question to Saji was…….”What made you decide to open Curry Leaves in a Gas Station?” Without any hesitation…..Saji promptly said……..I own the gas station and I always wanted to have a restaurant here. I opened a pizza place with another owner……and it didn’t do so well. We parted ways….and I decided to go back to my Indian roots and I wanted to open an Authentic Indian Restaurant, so the people of Tampa could experience and enjoy authentic Indian food. The restaurant is doing well and I have a large amount of “regular” customers now. The restaurant has been open for over a year now and has been doing quite well. When asked what item on the menu he would recommend to a “1st timer” at the restaurant, who wasn’t familiar with Indian food, Saji said……I would suggest the “Chicken Varutharacchathu” I had no idea what Saji said to me. I had to ask him to point the item out on the menu for me, which he did. To me…..he was saying…..”Vera cha cha” I know that’s not how you pronounce it…but…that’s what I’m calling it. “Vera Cha Cha”  is chicken cooked in a coconut gravy. Sounded delicious. Saji said he would bring out a bowl for the table to try. Awesome…right?  As a group we ordered different items, so that each of us could try different things on the menu. Here are the items we ordered……”Butter Chicken” which is Chicken in a “mild” curry sauce,.  a dish called…..”HariYali Chicken” Another tough name. I decided to call that dish…..Rivera ….Harera….easier for me to remember…thinking of Heraldo Rivera.  Rivera Harera is chicken in a “green” herb sauce, which comes on a hot skillet. We also ordered “Chicken Tikka” which is Chicken marinated in special spices then grilled on skewers. We also ordered…..”Lamb Vindaloo” which was lamb cooked in a “tangy” tomato and red chili sauce. And finally we ordered….Chicken Tikki “Marsala” which is Boneless Chicken cooked in a mild tomato and cream sauce. There are MANY Healthy items on the Curry Leaves menu. They even have a nice “Vegetarian” selection. From Mulligatawny Soup…..which I called “Mulligan’s Soup” for ease of ordering. Mulligans Soup is Lentil Soup with a splash of coconut milk. Absolutely delicious by the way! They also have a Fresh Garden Salads with a blend of Olive Oil and Lemon Juice. Yummy! As far as the meals we ordered……the healthiest to me was the “Rivera Herera” Chicken. Delicious combination of herbs & spices on the white chicken meat with lots of sautéed vegatables. Very Good meal! Now….. all the meals come with Basmati Rice. You put some of the rice on your plate and then spoon out your meal out of the “Tandoor Bowl” and onto the rice. I personally do not eat white rice, so I ate my meal as it was. Delicious as far as I was concerned. Saji also brought different “Naan” breads to the table, where you can “dip” the Naan bread into the bowls. Again……I don’t eat “white” bread….so I didn’t eat the Naan bread. Everyone else Loved the NAAN Bread. Kudo’s on the flavorful bread Saji! I tasted a spoonful of each meal that was put on the table, and my favorites were: Saji’s recommendation “Vera Cha Cha” The “Rivera Herera” Chicken Finally….The Chicken Tikki….which had fantastic flavor!   After dinner…….Saji brought dessert out to the table. One dessert was called “Gulab Jamun,” which is Milk solids in a honey syrup. Saji also brought out “Mango Kulfi” and “Pistachio Kulfi” which is ice cream in the shape of a square…..that was as HARD as a rock! I tried a very small bite of the Mango & Pistachio Kulfi….which was quite good! Saji said they make the Kulfi fresh daily. I didn’t try the “Gulab Jamun.” Everyone else said it was pretty good. Overall…..the food was DELICIOUS! The prices are incredible, with the most expensive dish on the menu, coming in at $19.99, which was a “Mixed Grill” A combination of chicken, lamb and shrimp. Most of the meals are around $12.99 with portion size very satisfying. Saji Matthew……..I am giving you and your Curry Leaves Restaurant a HUGE “ 2 WLN Thumbs Up” Your food is Delicious, portioned right and the price is perfect! Your staff are polite, patient and always SMILING!  I HIGHLY RECOMMEND CURRY LEAVES RESTAURANT… which is located at 4843 w. Kennedy Blvd …Tampa, FL  33609 813 – 319- 4015  Hours Mon thru Saturday  11 AM to 2:30 PM They Close down for a few hours & then Re-Open the doors at 5.00 PM to 9.30 PM Daily Sunday : 12:00 Noon to 3:00 PM & 5:00 PM To 9:30 PM Check out Curry Leaves website at - www.curryleavesindiancuisine.com Saji Matthew has a “Sister” Indian Restaurant called “Bay Leaves” which is located at 4023 W Waters Ave in Tampa. “Bay Leaves” Restaurant has a Liquor License if you wanted to have a beer or wine with your dinner. Bay Leaves Restaurant Curry Leaves does not serve alcohol, which I thought was great! You have done a fabulous job of presenting Delicious, Authentic Indian Food to the People of Tampa Bay …… Saji Matthew. I will be back!  Thank you for your hospitality and your Delicious Indian Food. So…..Definitely check out “Curry Leaves” or “Bay Leaves” for Authentic, Delicious and HEALTHY  Indian Food. I really enjoyed the entire experience.   Are you looking for a group of Like Minded people …….who are on a journey towards a Long-Term Healthy Lifestyle? Well…..you don’t have to look any further…..cause Weight loss Nation is HERE for YOU! Visit our website at www.TheWeightLossNation.com and see our Unique Supportive and Motivational Program that will help you succeed in Living a Healthy Lifestyle!   Thank you for listening to Today’s episode….and until next time…..have a very Happy, Peaceful and Healthy Week!  

What's the difference between natural and electric alkaline water? Could the electric process be considered a GMO alkaline water? Burning Bay leaves to reduce stress or change mood? And finally, are we are more likely to get fat from cheeseburgers today than 20 years ago?

On this week s show, we re traveling from Lafitte bayous to French Quarter kitchens for a look at Louisiana s Catch and Cook Program. Under Catch and Cook, charter fishing groups can bring their catch to a participating restaurant, where the chef will prepare their fresh caught fish to order. We begin by angling on the water with Dickie Brennan, Executive Chef Gus Martin, and Captain Theophile Bourgeouis. Theophile, a lifelong Louisiana fisherman, navigates the waters and leads us to a successful catch. Then, we follow our fish to the kitchen of Tableau, where Dickie Brennan s team of chefs prepare the evening s dinner. Next, we visit with Captain Lance Nacio, who shares his firsthand account of the impacts of land loss, oil spills, and storms on our coastline. Lance tells us the ways in which he s confronting the many environmental setbacks that beset our Gulf fisherman. Then, Lance Nacio and Darin Nesbit teach us about the potential of bycatch for the future of the fishing industry in Louisiana. Once known as "trash fish," bycatch end up in shrimping nets by accident, but fishermen and restaurants alike are now cashing in and making one man s trash everyone s treasure. Finally, we spend some time at New Orleans Entrepreneur Week, where the state s most promising start ups participate in the Big Idea Competition. We speak with three contestants, who also happen to be remarkable food producers. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com. CREOLE SAUCE YIELD APPROXIMATELY 2 1 2 CUPS 1 4 CUP OIL 1 2 CUP FLOUR 1 ONION, CHOPPED 1 BELLPEPPER, CHOPPED 3 STALKS CELERY, CHOPPED 4 LARGE CREOLE TOMATOES, PEELED, SEEDED and COARSELY CHOPPED OR 1 1 2 CUP TOMATO SAUCE 2 TSP. THYME 2 BAY LEAVES 2 CLOVES GARLIC 1 BUNCH GREEN ONIONS, SLICED SALT, PEPPER, CAYENNE AND HOT SAUCE TO TASTE COMBINE OIL AND FLOUR IN A HEAVY SAUCEPAN. COOK UNTIL MILK CHOCOLATE BROWN. THEN STIR IN THE ONIONS. COOK FOR 2 3 MINUTES UNTIL ROUX DARKENS TO DARK CHOCOLATE BROWN. ADD CELERY AND BELLPEPPER STIRRING TOGETHER FOR ANOTHER 3 5 MINUTES, UNTIL SEASONING VEGETABLES ARE SOFT. ADD EITHER FRESH TOMATOES OR TOMATO SAUCE, THYME, BAY LEAVES AND GARLIC. BRING TO A BOIL, THEN REDUCE TO A SIMMER. SIMMER TOGETHER FOR 20 MINUTES OR LONGER. ADD GREEN ONIONS AND SEASON WITH SALT, PEPPER, CAYENNE AND HOT SAUCE. COOK AN ADDITIONAL 5 MINUTES AND SERVE. Salt Baked Fish One 3 4 lb. whole fish, gutted and scaled 2 large egg whites 1 4 cup water 6 cups coarse Kosher salt Preheat the oven to 450 degrees. Line a large rimmed baking pan with aluminum foil. Rinse the fish inside and out, then pat it dry with paper towel. Sprinkle any spices you d like in the fish cavity along with herbs, citrus slices and aromatic vegetables. For a fish of 3 4 pounds, whisk together 2 large egg whites and 1 4 cup of water. Bigger fish Just increase the egg whites and water. Gently mix in 6 cups of coarse Kosher salt. Spread 2 cups of the salt and egg white mixture on the baking pan in a rectangular strip about the same length and width as the fish. Lay the fish down on the salted bottom and generously spread the rest of the mixture on top, making sure the fish is completely covered on both sides and press down on the edges to be sure it s sealed. Bake for 25 minutes, then rests on the counter, uncovered for 10 more minutes. To serve, gently crack the shell and break it away brushing off the salt. The flesh will come away from the bones easily for serving. Salt baked fish can be served simply with a little olive oil and lemon juice or any sauce.

On this week's episode of Cooking Issues, Dave and Nastassia are joined in the studio by J. Kenji López-Alt, chef and author of the New York Times bestselling cookbook The Food Lab: Better Home Cooking Through Science. They chat about early adopters of email, whether bay leaves actually do anything to food, how to properly chop chives, liquid smoking vs. actual smoking, pressure canning, ramen-izing Italian noodles, weighing cocktail ingredients, and check in on Kenji's progress with eating vegan for the entire month of March. Plus, Dave responds to a listener's email regarding the GAPS diet.

In this episode: Hail! Flatus Show listeners. I catch you up with my adventures and I'm waiting for my mead to clear. I'm in CAST Shakespeare shoot-out and I may have a small part in Loves Labours Lost. Call my number and tell me what you are doing. Check out Retrofoodkink.com for exciting recipes. I have an iPhone so if you have one, we can have FACETIME together! If you have any questions, or comments leave them on the blog, email me at Flatusshow@gmail.com or call me at 206-984-3617. Enjoy and thank you for listening. The Flatus Show 351 Retro Food Kink Huberd's Shoe Grease The Lady's Own Cookery Book (1844) Jarðarmen Kindred KMFDM German nationality law Heathen Gods Waltham House Make Wikipedia articles Kindle friendly Drive-In Cult Classics - 8 Movie Set at about $4 bucks! Wow! And it includes "Malibu High"! Nil Desperandum If you want to be part of the show [and Jose & Mellie would like that] you can reach me at: EMAIL: flatusshow@gmail.com or call the hotline. Here is the RSS feed, so you can subscribe with whatever aggregator floats your boat: FLATUS Show RSS Subscribe through iTunes with one click! Click HERE to subscribe with iTunes This work is licensed under a Creative Commons Attribution-Share Alike 3.0 License.