Podcasts about bisque

This week, I'm chatting with Stuart, Editor-in-Chief of Bagel—the most stylish tennis magazine out there. Stuart's journey is a fascinating blend of junior tennis and a career in fashion and culture, including his time at the iconic i-D magazine.This episode follows on from my conversations with Bisque and ATS in Amsterdam, diving deeper into the new, emerging culture in tennis. Stuart and I also take a trip down memory lane, reflecting on our junior tennis days.Enjoy the episode—and more importantly, grab yourself a copy of Bagel. It's beautifully designed and perfect for anyone into the culture of tennis or personal stories from the sport.Peace.

No episódio de hoje, aprenda a fazer o molho bisque com o nosso chef Flávio Trombino!See omnystudio.com/listener for privacy information.

Clare Unger uses hand stitching as a means of mark making on clay slabs to create ceramic vessels for domestic use. In this way Clare pays homage to her female ancestors for whom sewing and stitching was an important means of creative self-expression in their role as home makers. https://ThePottersCast.com/1105

Hey there and welcome to the wemove podcastIt was the end of the tennis grand slam of the Australian Open at the weekend. Pretty pumped for the level of play in both men's and women's. Congrats to Madison Keys and Jannik Sinner for their displays of Slam winning play. Continuing the theme of tennis with today's episode but focussed on the community level. A couple of episodes back we spoke to Amsterdam Tennis Society about the growth of their social tennis club, and closer to home, we have just spoken to the founding trio of Bisque Tennis club in London.Run club formats are established and continue to grow, which continues to amaze me at the evolution of the running and running community space. It's a model that's inspiring people to get up and run, move and ultimately change their physical and mental states, which is fantastic. Now this has been happening for a while, plus other sporting communities have been growing, in the training space for example with CrossFit, Hyrox and also climbing and bouldering. Racquet sports are now bubbling up, boosted by Padel and Pickle. These new sports are bringing their own innovations as they develop. The more traditional ones, in this case tennis, with it's heritage, traditions and sometimes stifling rules and norms has not seen much innovation and evolution. That is until now, with the likes of Bisque and Amsterdam Tennis Society emerging and connecting with other like minded tennis players through social platforms.Bisque founders, Alejandro, Seb and Alex sat down with me this weekend to chat Bisque, it's ideas, formats and plans for bringing players together of all levels to enjoy getting on court and hitting some balls without being bound by the sometimes stifling club traditions.Thanks to the guys for their time. If you are in London and want to get onto a tennis court, but feel reluctant to give it a go for whatever reason, check Bisque out and sign up for one of their sessions.Thanks for listening. from Chris and me. Peace.

In which the scat hits the fan, and things get really weird...   Dead Light is a Call of Cthulhu Scenario by Alan Bligh.   (A special video version of this episode is available on our YouTube channel: https://www.youtube.com/@apocplayers)   Cast: Ignatius ‘Iggy' Sugar – Dan Wheeler Vincent Julius – Joseph Chance ‘Big' Charlie Pope – Danann McAleer Keeper of Arcane Lore ­– Dominic Allen   With very special thanks to John Pope for supplying additional bass riffs for this scenario.   CW: This podcast contains mature themes, strong language and cosmic horror. Human discretion is advised. The Apocalypse Players is an actual play (or live play) TTRPG podcast focused on horror tabletop roleplaying games. Think Dimension 20 or Critical Role, but fewer dragons, more eldritch horrors, and more British actors taking their roleplaying very seriously (most of the time). We primarily play the Chaosium RPG Call of Cthulhu, but have also been known to dabble with other systems, most of which can be found on our Patreon: www.patreon.com/apocalypseplayers We now have a free Discord server where you can come and worship at the altar of the Apocalypse, play Call of Cthulhu online, and meet like-minded cultists who will be only too eager to welcome you into the fold. New sacrifices oops we mean players are always welcome. Join here: discord.com/invite/kRQ62t6SjH For more information and to get in touch, visit www.apocalypseplayers.com The Apocalypse Players are: Dominic Allen @DomJAllen Joseph Chance @JosephChance2 Danann McAleer @DanannMcAleer Dan Wheeler @DanWheelerUK   Music and Sound   Horror soundscapes from Hideous Hiss: https://www.patreon.com/hideoushiss   Music in the public domain Jelly Roll Morton's New Orleans Jazzmen - Winin' Boy Blues -Traditional arranged by Jelly Roll Morton She's my Sheba,  I'm Her Sheik, by the St. Louis Rhythm Kings Jelly Roll Morton's Red Hot Peppers – Boogaboo – Jelly Roll Morton Jelly Roll Morton's Red Hot Peppers - Shoe Shiner's Drag - Jelly Roll Morton   Silent Movie 45 by Sascha Ende from filmmusic.io License: https://filmmusic.io/en/standard-license   Sound and music from Epidemic Sound including:   A Summer Night's Kiss Antimony - Ethan Sloan Blue Notes - John and the Land of Plenty Breath of Whiskey - Franz Gordon Down the Alley Every Time You Go Away Fat and Muscles - Martin Landstrom Foliage - Bladverk Band Good Thing Gone - Rich in Rags Great Scott! - Martin Landstrom Guess I Shouldn't How We Met - Golden Age Radio Kansas City Flashback Like You and I Lindy Hop Gals Longing - Vendla No Time for Drinks Our New Victrola Ragtime Jam - Golden Age Radio Shallow Dreams - Bill Ferngren Silent Screams - Bill Ferngren Sing It Loud Stompin' Jazz Night - Golden Age Radio Tablespoons - Martin Landstrom The Devil's Defiance Trailing - Christian Andersen   Additional sound from zapsplat.com

When made classically, bisque is a thick, creamy, super-rich seafood soup. At one time, a cup of bisque set the stage for still richer things to come. Times have changed, though, and so have people's preferences, including our own. We kept the seafood, but cut way back on the amount of cream, with no loss to either texture or flavor. Easy to prepare and slightly retro but still very au courant, this stands beautifully on its own, as a main-course bowl. Or use it as a first course and pull out all the stops: Capitalize on the bisque's intriguing pink color by garnishing the bowls with snipped chives, the blossoms still attached. A roasted or grilled fish entree to follow would work just fine.

This week on the Super Fun Time Trivia Podcast we discuss Michael Vick's new Pokemon spinoff, how delicious a Penguin Burger would be, and how the best way to celebrate a birthday is with confetti from your privates. Music Round: That Time Of The Month Patreon: Super Fun Time Trivia Facebook: superfuntimetrivia Instagram: superfuntimetrivia Twitter: @sftimetrivia Email: superfuntimetrivia@gmail.com Intro Music By David Dino White. Welcome to Super Fun Time Trivia: The known universe's only live improv comedy trivia podcast. Here's some free pub trivia questions this week for you to steal... Round 1   1) What popular musical artist is known as “The Boss”?   2) What 6 letter K word refers to a power that is believed to control what happens in the future and is synonymous with fate and destiny? 3) What are the names of the main characters in the 1988 film Twins? A) Howard and Poderick B) Jerry and Will C) Julius and Vincent   4) True or false, Ford originally planned the re release of the Ford Bronco for July 9th, OJ simpsons birthday? 5) In what decade was modern Stainless Steel, originally known as ‘staybright', invented for the first time?   6) In which year did the NFL expand its alternate helmet rule to include a third helmet option? 7) What 1998 title was the first pokemon game to feature 3D graphics? 8) One large star appears on the flag of China. How many small stars are beside it?   9) As of todays date, which country has the most TikTok uysers?   10)What live animal came out of Tony Todd's mouth in the infamous Candyman scene? Round 2   1) What shape are the salt and pepper shakers on virgin Atlantic flights? 2) The Latin name of w ocean creature is Xiphias gladius?   3) In which decade did Bob Charles, a McDonald's franchisee, pioneer the two lane drive thru concept? 4) No matter how much you hunted, what was the maximum food you could "carry back to the wagon" in the original Oregon Trail game? (Version 2.0) A) 100 lbs B) 250 lbs C) 500 lbs   5) Approximately how many cups of reindeer milk a day can you harvest from a reindeer? A) 4 B) 14 C) 40   6) In which year was red light standardized as the signals for stop, on the rear of a caboose? A) 1722 B) 1867 C) 1955   7) True or false, intensity of cybersickness symptoms from using VR headsets are 40% higher in women than in men?   8) Which of the following was the name of one of the gargoyles from the children's television series Gargoyles? A) Billy B) Hudson C) Elisa Maza   9) What 1974 and 1975 NHL championship team were called the Broad Street Bullies?   10) Shiraz from the Coonawarra region is one of what countries most popular wines? Round 4   1) What did Fred Van Der Weij create in 2005? A) Biodegradeable Plastic B) Modern Air Frier C) Glow In the Dark Tattoo Ink   2) What video game console would you have found the original Dr Robotnik's Mean Bean Machine on?   3) What is the name of the bay between Brittany & Spain? A) Bay of Biscay B) Bay of Palma C) Bay of Ceuta   4) True or false, There used to be natural Penguins in the Arctic, but we hunted them to death?   5) In the 1970s, the Broward Artificial reef was created, about the size of 30 football fields. It was made up of what object?   6) Per Sarah Palin, what is the difference between a hockey mom & a pit bull? Lipstick   7) Happening in 1943 due to a Chinook wind, where did the fastest recorded natural temperature change take place? Changing from -20 Celsius to 7 Celsius in 2 minutes. A) Juneau, Alaska B) Bozeman, Montana C) Spearfish South Dakota 8) What 8 letter C word means to fail to differentiate, and to blend or bring together?   9) Identify the following Madonna song, "Life is a mystery, everyone must stand alone. I hear you call my name and it feels like home."   10) Between 1 and 10, how many hours long was the longest professional Baseball game?  

Chowder? Bisque? What do you like? 

Thanks to everyone who came out to our live taping at NCECA. We had a blast and look forward to airing that episode in a few weeks. Today on the show the gang talk about the effect of mold in clay, bisque firing higher than your glaze temperature, and the wild wild west of slip formulas. If you need assistance with a ceramic chemistry problem, send us a voice memo with your question to forfluxsakepodcast@gmail.com.   Today's episode is brought to you by: Bray Poxy archiebrayclay.com   This week's episode features the following topics: Slip casting, Mold, Clay Durability, Glaze Application, Slip Formula, Bisque temperature

MONDAYNE RITUALS --- Send in a voice message: https://podcasters.spotify.com/pod/show/chefinski/message Support this podcast: https://podcasters.spotify.com/pod/show/chefinski/support

In this podcast episode, we delve into Jessie Shaw's remarkable transition from an accountant to a pottery virtuoso. Jessie discusses her initial discovery of pottery's therapeutic benefits during her battle with mental health issues and her subsequent experience as a high school ceramics teacher's assistant. The catalyst for her career change was a combination of overwhelming stress from her accounting job and health problems, leading her to embrace her passion for pottery, supported by her husband. Jessie's exploration into pottery goes beyond conventional mugs to unique items like olive oil bottles and yarn bowls, employing a distinctive single-firing technique that sets her apart. She shares the challenges and joys of experimenting with clay and glaze combinations, highlighting the importance of taking breaks to rejuvenate creativity and refine one's artistic voice. Listeners interested in her work can find @modernfirepottery on Instagram. Top 3 Value Bombs: 1. **Embrace Change and Pursue Passion**: One of the key takeaways from Jesse Shaw's journey is the importance of following one's passion, even when it means making a significant career change. Jesse's story illustrates the value of listening to one's inner voice and taking the leap from a stable, but unfulfilling career in accounting, to a life dedicated to the art of pottery. This transition was not only crucial for her personal fulfillment but also for her mental health, as pottery provided a therapeutic outlet for her. 2. **Support Networks are Crucial**: Jesse's experience underscores the importance of having a supportive network when making life-altering decisions. Her husband played an instrumental role in her transition to pottery, providing not just moral support but also practical help, such as investing in equipment and assisting with her creative process. This reinforces the idea that having people who believe in you and your passion can be a tremendous asset when navigating through changes and pursuing a creative career. 3. **Innovation and Experimentation Lead to Growth**: Jesse Shaw's adoption of a single-firing technique, as opposed to the traditional bisque firing, highlights the importance of innovation in one's craft. By experimenting with new methods and forms, such as olive oil bottles and yarn bowls instead of the ubiquitous mugs, Jesse found her unique artistic voice. Her willingness to try new things and push the boundaries of her medium serves as an inspiration to other artists to explore and experiment within their own fields, emphasizing that personal growth often lies in stepping out of one's comfort zone. and more   Take this Free Quiz to see how close you are to finding your pottery voice click here to take the quiz shapingyourpottery.com/quiz   

L'episodio del podcast "Il vino lo porto io" intitolato "Don Perignon Vintage 2004 Plenitude 2" è una conversazione avvincente tra gli ospiti Alex Racuglia, il chef Gabrile, e il sommelier Marco Barbetti. Nel corso dell'episodio, si esplora il mondo del vino, concentrandosi sul prestigioso champagne Dom Perignon Vintage 2004 Plenitude 2.L'episodio inizia con una breve introduzione da parte di Alex Racuglia e le presentazioni dei partecipanti, compreso il sommelier Marco Barbetti. Marco anticipa l'argomento principale dell'episodio, che sarà dedicato al vino francese Dom Perignon, in particolare alla sua annata 2004 e alla fase di Plenitude 2.Successivamente, l'episodio include un'intervista a Valeria Rigetti, senior brand manager di Dom Perignon Italia. Nell'intervista, Valeria parla della storia di Dom Perignon, evidenziando l'importanza di questa maison nella produzione del metodo classico utilizzato in tutto il mondo. Racconta anche la visione di Dom Perignon nel cercare l'armonia e la creazione di un vino che regali emozioni attraverso l'armonia.L'attenzione si sposta poi alla descrizione dettagliata di Dom Perignon Vintage 2004 Plenitude 2 da parte di Marco Barbetti. Vengono esplorate le caratteristiche sensoriali del vino, dalla freschezza alle note di frutta matura e alle sfumature minerali. Marco sottolinea anche la particolarità della Plenitude 2, che rappresenta la seconda fase di commercializzazione del vino dopo un periodo di affinamento sugli lieviti più lungo.Infine, l'episodio culmina con la presentazione dell'abbinamento enogastronomico proposto da Gabrile. Viene descritto un delizioso piatto di tortello di canocchie su crema parmantie con bisque di canocchie e bricio di bottarga, abbinato al Dom Perignon Vintage 2004 Plenitude 2. Gli ospiti assaggiano il piatto e il vino in diretta, esprimendo la loro soddisfazione per l'abbinamento riuscito.L'episodio fornisce non solo informazioni dettagliate sul vino in questione ma offre anche un'esperienza sensoriale attraverso la degustazione e l'abbinamento con il cibo, arricchendo così la comprensione e l'apprezzamento del mondo dell'enologia.[00:01:29] Intervista a Valeria Righetti[00:15:45] Il vino[00:16:35] La terizarizzazione[00:18:31] Perché proprio questo abbinamento?[00:20:05] "Sbocciamo!"[00:21:18] Piatto in tavola[00:22:03] L'abbinamento[00:25:03] Alternative[00:26:01] Reperibilità[00:26:24] Saluti finaliIl Vino lo Porto Io è realizzato da Runtime Radio insieme a Marco Barbetti (e talvolta anche con Gabriele Palermo).Venite sul nostro gruppo Telegram e interagite con noi e tutta la community:Telegram: https://t.me/ilvinoloportoioCi trovate su…Instagram: https://www.instagram.com/ilvinoloportoio_/Facebook: https://www.facebook.com/Il-Vino-lo-Porto-Io-103675074460079/Sito web: https://ilvinoloportoio.runtimeradio.itEmail: ilvinoloportoio@runtimeradio.itMarco Barbetti su Instagram: https://www.instagram.com/marcobarbet/Gabriele Palermo su Instagram: https://www.instagram.com/gabriele.palermo1978/Scarica l'app di Runtime per iOS:http://j.mp/runtApp

POWERED BY RED ENERGY. Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leader in renewable energy. Our 300th Birthday details! Thurs, 29 February, 6pm Bell's Hotel. Brad Scott as special guest Book: https://ballparkentertainment.com.au/tickets/dstm-300-event LISTS: 5 Top World News Stories, Australian Political Stories, Footy Stories, Important Farewells COCKTAIL CABINET – PrinceWineStore.com.au Bringing Melburnians, the greatest wine in the world. PrinceWineStore.com.au Willie Smiths Heritage Blend 2023 $30 Emmalene Pinot Noir Sparkling Rose 2022 $30 Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. B S F BOOK: Top 5 books this year SCREEN: Napoleon FOOD: Chris's Prawn Bisque Ingredients 750g/1kg Uncooked whole Prawns Olive oil 2 carrots 3 celery sticks 1 red onion Bay leaves Teaspoon Dried mixed herbs 400g of Tomato Paste Plain Flour (2 heaped tablespoons ). Brandy White wine 2 Litres Fish Stock or shellfish Stock 1 Vegetable/Fish Stock cube 6 Parsley Stalks 1/2 teaspoon chilli Flakes Salt & pepper Spoon of Butter Method Peel and clean prawns . Retain all shells and heads for stock Heat two tablespoons of Olive oil (approximately) in a reasonable size saucepan. Moderate heat. Add Prawn shells and heads, mix over heat with a wooden spoon. Don't burn , stir to cook shells and heads until they turn orange in colour remove from heat and add a liberal splash of brandy . Stir and carefully flambé the shells ( this intensifies the prawn flavour) Return to moderate heat and stir in chopped Onions ( stirring for 1 min) then carrots and celery. Mix well for 2min approx . Remove from heat Stir in Tomato paste covering the vegetables and shells . Add pepper, salt & Chilli flakes Sprinkle in 2 tablespoons of flour whilst stirring to mix . The ingredients should now have a dry claggy appearance. return to low/ moderate heat and add approximately 1 cup approx of white wine and the fish stock . Also add another splash of Brandy all whilst stirring to mix . Add chopped Parsley stalks , mixed herbs , vegetable/fish stock cube . leave mixture to reduce over low heat . Stir often to prevent mixture sticking to the bottom of the saucepan. After 20 min taste mixture ( it's a leap of faith as it looks uninviting) and add either more wine, stock , salt , pepper ,water, tomato paste to taste if needed . Note the flavour of the mixture will intensify during further cooking . After about 1 hour ( can take longer ) remove mixture from the heat . Add a tablespoon of olive oil and some Butter to ANOTHER large saucepan . Heat until butter begins to sizzle. Add a decent handful or more of diced prawn flesh into the oil/ butter mixture. Stir constantly until prawns begin to cook . Add some salt and pepper, and a splash of White Wine and another splash of brandy( optional) Mix for 30 seconds and remove from heat . Prawns should be just cooked . Placing the saucepan with the prawn flesh in the sink or on a breadboard , Place a suitable strainer over the saucepan. Now pour your stock mixture through the sieve into the saucepan with the prawn meat . (this should be done in batches) We now have a saucepan of prawn Bisque with prawn meat Return the Bisque to low heat and stir . Taste again . You can still add more salt pepper, chilli , wine , brandy, paste, to taste . If we do add paste you just have to keep it on the heat for 10/15 min on low ( Stirring frequently) To serve, ladle into bowls or mugs. Learn more about your ad choices. Visit megaphone.fm/adchoices

POWERED BY RED ENERGY. Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leader in renewable energy. Our 300th Birthday details! Thurs, 29 February, 6pm Bell's Hotel. Brad Scott as special guest Book: https://ballparkentertainment.com.au/tickets/dstm-300-event LISTS: 5 Top World News Stories, Australian Political Stories, Footy Stories, Important Farewells COCKTAIL CABINET – PrinceWineStore.com.au Bringing Melburnians, the greatest wine in the world. PrinceWineStore.com.au Willie Smiths Heritage Blend 2023 $30 Emmalene Pinot Noir Sparkling Rose 2022 $30 Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. B S F BOOK: Top 5 books this year SCREEN: Napoleon FOOD: Chris's Prawn Bisque Ingredients 750g/1kg Uncooked whole Prawns Olive oil 2 carrots 3 celery sticks 1 red onion Bay leaves Teaspoon Dried mixed herbs 400g of Tomato Paste Plain Flour (2 heaped tablespoons ). Brandy White wine 2 Litres Fish Stock or shellfish Stock 1 Vegetable/Fish Stock cube 6 Parsley Stalks 1/2 teaspoon chilli Flakes Salt & pepper Spoon of Butter Method Peel and clean prawns . Retain all shells and heads for stock Heat two tablespoons of Olive oil (approximately) in a reasonable size saucepan. Moderate heat. Add Prawn shells and heads, mix over heat with a wooden spoon. Don't burn , stir to cook shells and heads until they turn orange in colour remove from heat and add a liberal splash of brandy . Stir and carefully flambé the shells ( this intensifies the prawn flavour) Return to moderate heat and stir in chopped Onions ( stirring for 1 min) then carrots and celery. Mix well for 2min approx . Remove from heat Stir in Tomato paste covering the vegetables and shells . Add pepper, salt & Chilli flakes Sprinkle in 2 tablespoons of flour whilst stirring to mix . The ingredients should now have a dry claggy appearance. return to low/ moderate heat and add approximately 1 cup approx of white wine and the fish stock . Also add another splash of Brandy all whilst stirring to mix . Add chopped Parsley stalks , mixed herbs , vegetable/fish stock cube . leave mixture to reduce over low heat . Stir often to prevent mixture sticking to the bottom of the saucepan. After 20 min taste mixture ( it's a leap of faith as it looks uninviting) and add either more wine, stock , salt , pepper ,water, tomato paste to taste if needed . Note the flavour of the mixture will intensify during further cooking . After about 1 hour ( can take longer ) remove mixture from the heat . Add a tablespoon of olive oil and some Butter to ANOTHER large saucepan . Heat until butter begins to sizzle. Add a decent handful or more of diced prawn flesh into the oil/ butter mixture. Stir constantly until prawns begin to cook . Add some salt and pepper, and a splash of White Wine and another splash of brandy( optional) Mix for 30 seconds and remove from heat . Prawns should be just cooked . Placing the saucepan with the prawn flesh in the sink or on a breadboard , Place a suitable strainer over the saucepan. Now pour your stock mixture through the sieve into the saucepan with the prawn meat . (this should be done in batches) We now have a saucepan of prawn Bisque with prawn meat Return the Bisque to low heat and stir . Taste again . You can still add more salt pepper, chilli , wine , brandy, paste, to taste . If we do add paste you just have to keep it on the heat for 10/15 min on low ( Stirring frequently) To serve, ladle into bowls or mugs. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, the lads are joined by Connacht coach, Pete Wilkins, who gives an insight into the goings on at the Galway based province. Barclay's feeling the heat in Miami, Shanks explains his Belfast absence while Fez reckons Munster are going places. Hosted on Acast. See acast.com/privacy for more information.

Cyril Lignac partage une recette originale de coquilles Saint-Jacques, accompagnées d'une bisque safranée réalisée avec les bardes.

GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download ------------------------------------------------------------------------------------ MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S ----------------------------------------------------------------------------------- Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. Dr. Niki Davis will be making one of her (and Chef AJ's) favorite meals from the recent 2023 Plantrician Conference (with a twist)! Warm Curried Tomato Bisque with Air-Fried Tofu and Rice Recipes: Tomato Bisque: Ingredients: 8 Roma tomatoes 2 cups tomato juice 2 cups steamed cauliflower 1/4 cup diced red onion 1 Tbs minced garlic 1 Tbs minced fresh ginger 2 diced jalapeños (seeds removed) 2 Tbs curry powder 2 Tbs nutritional yeast 2 Tbs vegetable stock Instructions: In a pot, sauté onions, ginger, garlic, and jalapeños with a small amount of vegetable stock and curry powder until soft and fragrant, then add tomato juice. Add tomatoes and bring to a simmer, stir in the nutritional yeast along with the steamed cauliflower and return to a simmer for 30 minutes. Remove from heat and using blender, blend until smooth. Air Fried Tofu: Cut tofu into 1 inch square pieces, place on parchment paper and air fry at 400 for 20 minutes. Amazon link for air fryer/toaster oven: https://amzn.to/3F6W0Yp Amazon link for Blender: https://amzn.to/3ROuxTc Amazon link for microwave steamer: https://amzn.to/3LRD4Rs Niki Davis, MD is a “rocket scientist” turned medical doctor, board certified in both family and lifestyle medicine. She sees patients via telehealth at Love.Life/TeleHealth and is currently licensed in 12 states. She is passionate about using food as medicine. Join ‘Plant Fueled with Dr. Niki Davis!' LIVE on Chef AJ every 1st Friday of the month for cooking demonstrations, Q&A's, and educational presentations For more information about Dr. Niki Davis: Check out her website: https://www.drnikidavis.com/ Check out her social media: Instagram.https://www.instagram.com/nikidavismd/ Facebook.https://www.facebook.com/nikidavismd To make a Lifestyle Medicine TeleHealth appointment with Dr. Davis go to: https://love.life/telehealth/niki-davis-md/ or https://www.drnikidavis.com/

  Thank you for tuning in to Episode 263 of the Down Cellar Studio Podcast. Full show notes can be found on my website- click here.   This week's segments included:   Off the Needles, Hook or Bobbins On the Needles, Hook or Bobbins Crafty Adventures In my Travels KAL News Events Ask Me Anything On a Happy Note Quote of the Week   Thank you to this episode's sponsors: Sunsoaked Yarns, winemakersister and Buxom Cat Knits   Shout out to Ultimate Insider Patrons: knitprincess83, Haidi, Rachel, Alexi, Adoreknit, Alicia, Rachel, Agnes, Kristina and Beth   Off the Needles, Hook or Bobbins   Bobble Pumpkin Pattern: Ribbed Bobble Pumpkin by Breann Mauldin ($3 crochet pattern on Ravelry or free option on this website) Hook: G (4.0 mm) Yarn: Sprightly Acrylic Worsted in the Ecru Colorway My Ravelry Project Page   Bedside Pocket Pattern: None Yarn: Kindful Yarn, Swish DK, Kenzie Yarn, Cape Cod Yarn Co Hook: 6.5 mm (K) Ravelry Project Page I started this project on 9/4. 75 sts across. Single crochet. First section- Kindful yarn with Swish DK in Mimic Second section- Kenzie Yarn with Cape Cod Yarn Co Third Section- Kindful Yarn (lighter colorway) with Quince & Co I folded it over, seamed up both sides then put border around all the way over. I used yarn to seam up the middle to separate pocket into 2 so it would be less floppy. Final thoughts- could be a little deeper, but I can always add to it.   On the Needles, Hook or Bobbins   Let the Mystery Unravel 2023 Blanket of Calm Pattern: Blanket of Calm by Casapinka (free crochet pattern) Yarn: Woolen Women Fibers- Let the Mystery Unravel subscription + Cascade Heritage Hook: 3.25 mm (D) Ravelry Project Page You can find my September 2023 Let the Mystery Unravel Unboxing Video on YouTube. This subscription is not available to new subscribers but I hope you'll watch each month and see how my blanket comes along. Stay tuned to Woolen Women for all of the fun kits they have! Don't forget, they're Pro Shop Sponsors. Progress Notes- I didn't like the sc border I originally added (confirmed by blocking) so I ripped it back. I am now working the border in dc like the granny squares. 1 DC in the spot where each square is seamed together, then (2dc, ch2, 2 dc) in each corner and that seems to be working well.   Space Daddy Socks Yarn: Fan Girl Fibers Fingering in the Space Daddy Colorway (80% Superwash Merino, 20% Nylon) Needles: US 1.5 (2.5 mm) Pattern: OMG Heel Socks by Megan Williams ($5 knitting pattern available on Ravelry ) Ravelry Project Page About the colorway- blues with pink, neon yellow, purple. I bought this yarn at the Yarncentric event before the Maryland Sheep & Wool festival this year. I bought it with my friend Laura in mind. During her last visit, I asked her to pick out new yarn for socks. She picked out three skeins and decided this should be #1. Progress: I'm in a couple inches beyond the first cuff. Don't forget, Fan Girl Fibers is a Pro Shop sponsor. This project is living in a wedge bag from Snack Shack Sponsor Stitched by Jessalu.   Mom's 2023 Rhinebeck Sweater Pattern: Carbeth Cardigan by Kate Davies (~$8 knitting pattern available on Ravelry & this website) Needles: US 7 (4.5 mm) for the ribbing and US 9 (5.5 mm) for the body Yarn: Sweitzer Fiber Mill mystery yarn purchased at Maryland Sheep & Wool 2023 My Ravelry Project Page Progress: Body is finished up through what will likely be the sleeve join. I've cast on both sleeves.   Drawn Together Cowl Pattern: Drawn Together by Shana Cohen ($7 knitting pattern available on Ravelry & Payhip) Needles: US 6 (4.0 mm) and a 3.75 mm (F) crochet hook for the provisional cast on Yarn: neon coral DK yarn (lost ball band; believe its from Spun Right Round) Provisional cast on using this Purl Soho video. Progress- I've added another inch since last time we talked.   Crafty Adventures My cousin Gayle came up for another visit and led another Resin art class with cousins on my Mom's side of the family. Last time I made a cutting board. This time I made a pumpkin lazy susan- perfect for fall hosting! My cousins made some really beautiful things. I'll share some photos in the show notes for you. Thanks, Gayle, for sharing your talents with us!   In My Travels Cape & South Shore Yarn Haul- video coming soon. Safe to say, I had lots of fun with Riley, Liz and Mom. Spoiler alert- stay tuned to the end of the video for some fun bloopers and outtakes. Thanks Riley & Liz for getting some awesome footage of the weekend. I don't think I held the camera once the entire time! It's really fun to share this with them.   KAL News Pigskin Party '23 #DCSPigskinParty23 Official Rules Find everything you need on my website or in the Start Here Thread in the Ravelry Group Register using this Google Form (you must be Registered to be eligible for prizes) Enter your projects using the Point Tally Form Find the full list of Sponsors in this Google Doc. Coupon Codes are listed in this Google Doc & in this Ravelry Thread Exclusive Items from our Pro Shop Sponsors are listed in this Ravelry Thread Questions-  ask them in this Ravelry Thread or email Jen at downcellarstudio @ gmail.com Tailgate Talk Challenge (September 7-21. Enter for points by September 30). Check out the details in this Google Doc or in this Ravelry Thread. Quarter 1 Challenge: Sock it to 'em brought to you by our Official Sponsor of the Quarter Paper Daisy Creations (Ravelry Link). Runs 10/1-10/31. Full details can be found in this Google Doc and in this Ravelry Thread. Thanks to our Correspondents for checking in with some fun updates. Check out the Ravelry Group to find some of the new Pigskin chat threads- Pigskin Recipe Ideas,Pigskin ‘23 Book Club, Pigskin Participant Podcast, and Pigskin ‘23 Westknits MKAL Congrats to PAKnitWit (Sarah) who already got a blitz (first of the season!). She finished a crochet corner to corner blanket- Ravelry link here. As of Sunday evening 9/24 we have 512 Participants- 236 with Points on the Scoreboard (Average of those with points is 204 Points. Highest: 1532 Lowest: 2. 3 Blitz projects! As of 9/29- Conference Standings LFC (22,460 pts) SFC (22,375 pts)  AFC (18,632 pts)- Top Team= 7 Garter Guards   Events NY Sheep & Wool Festival in Rhinebeck - October 21 & 22, 2023 Indie Untangled: Friday October 20 from 10a-4p in Saugerties. Tickets for 1, 2:30p and 4p still available.   Cakepalooza: Friday October 20 from 10a-5p in Saugerties. Tickets for the 2p & 4p entries are still available Wool & Folk: Friday October 20 from 12-7p in Stoneridge, NY Fiber Festival of New England: November 4 & 5 in West Springfield, MA Check out some West Coast (US) Events on the Seattle Knitters Guild site (thanks Kristen- kips206)   Ask Me Anything Anita asked about: Ideas for color schemes for yarn choices- how to use variegated yarns to help blend different color schemes. Shelly asked: "Do you have any tips or tricks on how to calculate the yards used in a project?" Tip: Check Ravelry Project Pages & check the "All Helpful Projects" filter. Here's the Ravelry link for helpful projects for this pattern. THis particular Ravelry project gives the cast on stitches and number of rows and says she 1 50g skein would have been enough "if I did a 40 round leg (ran out of the first skein when I had 10 rounds left on the foot of the second sock)."   On a Happy Note Dinner with Gayle, Joanie, Mom and Dad. Gave Joanie gifts from Sedona and Gayle some new socks. Old Dominion- took girls to arcade after then got a drink and something to eat with Jeff & Melissa Brunch. Singing in the car with the girls. Garret's hockey game Apple picking! Bisque! Cider donuts! Thanks to Patrons who talked about The Vow on HBO. Dan and I are fully hooked. Pumpkin coffee: usually I have a few cups a year and I'm good, but this year its growing on me. They have a great one at the coffee shop at work, Marylous, and I even bought a container from Trader Joe's that I enjoyed some of this week. Cooler temps- they hit us fast this year. We went from hot and muggy to mornings that are 55 and crisp and days in the 60's. I'm loving pulling on wool socks and a wool sweater to stave off the chill.   Quote of the Week   Since time is the one immaterial object which we cannot influence—neither speed up nor slow down, add to nor diminish—it is an imponderably valuable gift. –Maya Angelou   ------   Thank you for tuning in!   Contact Information: Check out the Down Cellar Studio Patreon! Ravelry: BostonJen & Down Cellar Studio Podcast Ravelry Group Instagram: BostonJen1 YouTube: Down Cellar Studio Facebook: https://www.facebook.com/downcellarstudio Sign up for my email newsletter to get the latest on everything happening in the Down Cellar Studio Check out my Down Cellar Studio YouTube Channel Knit Picks Affiliate Link Bookshop Affiliate Link Yarnable Subscription Box Affiliate Link Music -"Soft Orange Glow" by Josh Woodward. Free download: http://joshwoodward.com/ Note: Some links are listed as Amazon Affiliate Links. If you click those, please know that I am an Amazon Associate and I earn money from qualifying purchases.  

Nous connaissons depuis longtemps la différence entre potage et soupe. Nous avons vu les veloutés, les suprêmes, les moulinés, les bouillons. Ça n'a plus de secret pour nous. Mais la bisque, le consommé, le brouet, la garbure, le favo, c'est quoi toutes ces soupes ? Le consommé, c'est simple, c'est un bouillon très riche en général à base de viande mais ça peut aussi être à base de légumes qui a été clarifié. C'est à dire qu'on y verse un mélange de blanc d'oeufs qui vont coaguler toutes les impuretés, on filtre et on se retrouve avec un bouillon ultra corsé mais limpide. Ca ne se fait plus trop donc attendez vous à ce que ça revienne à la mode bientôt. Un bisque est, en le disant vite, un consommé de crustacés, mais pas toujours, addditionné de vin blanc qui sera ensuite velouté, donc additionné de crème. Normalement vous laissez les carapaces et vous les broyez pour terminer la liaison. Parfois on utilise du riz ou de la fécule. Un brouet n'est ni plus ni moins qu'une sorte de soupe comme une minestrone mais avec des plus gros morceaux. C'est un terme générique, un exemple de brouet étant la garbure et la favo, par exemple. Le pho, les ramen, pourraient être aussi des brouets techniquement. La favò (ou favô) est une soupe typique de la Vallée d'Aoste, brouet plus précisément à base d'oignon, carotte, céleri, tomate, herbes de Provence, saucisse, fèves, pâtes, beurre, pain de seigle rassis, fontine, tomme. Ce n'est plus tout un repas dans ce plat mais toute une semaine de menu. Et enfin une garbure est un brouet typique de la région gascogne, Vous voyez la soupe au choux que De funès prépare dans le film du même nom ? Et bien c'est une garbure. Des gros morceaux de légumes, feuille de choux et viande cuits dans un bouillon. Learn more about your ad choices. Visit megaphone.fm/adchoices

Tuesday – Jim learns more details about his upcoming colonoscopy. Do you have a side of the bed? If you were advising Donald Trump, would you want him to be in the debate? We review Deb's pick of videos about Native American life for WYDTN. Rauce Thoughts on playing cupid for a friend. Plus, WOKE News, Trivia & Last Call.

In this episode, the team trades out their theme park shoes for boat shoes so they can have lunch at The Boathouse - a fan-favorite spot at Disney Springs serving up fresh seafood, steaks, sandwiches, and so much more.Links:Important DIS links for more information! Hosted on Acast. See acast.com/privacy for more information.

HOUR 2: Why did Le'Veon apologize to Steelers Nation? Bogusch is Stunned To A News. Joe D returns to wish Mraz well in The Mraz Chronicles.

There is never a slow moment in my conversations with Amanda. Whether it's discussing the proper use and ingredients of stuffing, or rare bisque recipes, we are always laughing. Even when the AI spies listening in show how much they learned from our culinary musings.

The closings and openings coming up at Walt Disney World, including one that will upset a lot of guests. This plus EPCOT Flower and Garden Festival top food picks, more Disney After Hours events, new DVC villas and more Disney travel news.Openings and Closings at Walt Disney World Trail's End is Closing at Fort WildernessIt looks like Trail's End has Reached the End of the Trail. For anyone who loved the buffet-style all-you-care-to-enjoy dining experience at Disney's Fort Wilderness Campground, you won't have that unlimited dessert bar anymore.Trail's End will be closing in April and converted into a quick service marketplace. No more table service at Trail's End Fort Wilderness.Disney's BoardWalk Inn Club Level Concierge Lounge is ClosingThe Concierge Lounge at Disney's BoardWalk Inn is closing for refurbishment on March 11 until at least the end of April. How this might affect you even if you hadn't booked Club Level there.Narcoossee's is Reopening at Disney's Grand Floridian on April 1After a seven-month closure, Narcoossee's is reopening with a new design concept of land and sea. Will the new enhancements mean for a better dining experience? We're hoping it will, but the signs are not all positive that Disney has addressed past issues at Narcoossee's. As far as the menu is concerned, it's not entirely new--which is disappointing, as the menu was a big issue.The Bisque is back, but with a new tableside presentation. There are also two new starters: the Beef and Ricotta Tortelloni (with brown butter, parsnip puree, and sultanta raisins) and the Ocean-inspired Charcuterie Board featuring ahi tuna pastrami, charred octopus, and house-made sausage from the sea.  For the main course, Chef Noah's signature dish is the Blackened Redfish. This is served with a crispy chorizo-sunchoke hash with hominy, Florida sweet corn, and red pepper rouille. Plant-based dishes include a Roasted Vegetable Paella featuring market vegetables, cannellini beans, and preserved artichoke finished with charred Meyer lemon. Land-based fare includes a new Dry-Aged Pork Ribeye Chop served with creamy goat cheese-potatoes and turnips with onion jam and a touch of fig jus.Chefs have kept Narcoossee's staples like the Plancha-seared Scallops with Parisian Gnocchi and Surf and Turf featuring filet mignon and butter-poached lobster tail.The dessert course kept their trademark Almond-crusted Cheesecake with Lambert cherry sauce and Chantilly cream. New dessert items include The Berry Pavlova -- artfully crafted with Florida fresh berries and citrus delicately placed over meringue and yuzu crémeux and finished with a tableside pour of anglaise. And the Pineapple Bavarois (roasted-pineapple house-made blackberry-buttermilk ice cream). The wine list has been refreshed with pairings for each dish and the bar team has anew cocktail program, inspired by the Victorian era. Disney is touting a signature Empress Lime Gimlet, a modern twist on a classic gimlet with Empress Gin, Rockey's Botanical Liqueur, and cold-pressed lime. There are non-alcoholic cocktails as well.--San Fransokyo Square appears at Disney California Adventure Park in Summer 2023Pacific Wharf in Disney California Adventure park is transforming into San Fransokyo from Big Hero 6.  It's a fictional mash-up of San Francisco and Tokyo. The story goes that ss the tech industry began to emerge and the local fishing trade fell on hard times, entrepreneurs came together to reinvent the seaside canneries into a vibrant, multicultural district of neighborhood restaurants and local shops. An iconic landmark of the area will be the San Fransokyo Gate Bridge, which will span the tide pools linking San Fransokyo Square to the Paradise Gardens Park obelisk. When the transformation is completed this summer, you'll find familiar favorites like soups in freshly baked bread bowls, plus many new Asian-inspired selections. The new Port of San Fransokyo Cervecería draws inspiration from its tri-cultural influences with signage in English, Japanese and Spanish. Outside will be a beer garden decorated with festoon lights and papel picado.--A New Theme Park and New Dates Added for Disney After Hours EventsEPCOT has been added to Disney After Hours starting on June 1 and the price does include ice cream novelties, popcorn and select beverages available at carts throughout the park.When Disney's Typhoon Lagoon Water Park reopens this spring, H2O Glow After Hours will be back as of May 20.Disney's Hollywood Studios is adding more dates for Disney After Hours as well, starting May 3.Tickets are now on sale and the usual discounts for DVC members and annual passholders will apply.---The Villas at Disneyland Hotel Reveal First Look at Guest RoomsThe 12-story Villas at Disneyland® Hotel tower will open this September and Disney released a first look at the room themes.You'll find room themes including The Jungle Book, Sleeping Beauty and The Princess and the Frog. The one- and two-bedroom villas feature Fantasia and Princess and the Frog themes. The multilevel three-bedroom Grand Villa is the showstopper. It sleeps up to 12 and has Disney artistry sprinkled throughout the space. The first floor has a full kitchen, large dining area, and a double-sided fireplace connecting the living area to a private outdoor balcony. The first floor is also home to the primary suite, inspired by Bambi.Walk up the spiral staircase to the second floor, which features two bedrooms with en-suite bathrooms inspired by Frozen and Moana, plus the washer and dryer room.Disney Vacation Club Members will have early access to cash rental reservations starting March 15, 2023, by calling Member Services at (800) 800-9800.Disneyland Resort Magic Key holders can start booking on the following day, March 16, 2023, by contacting (714) 956-6425.Bookings open to the public on March 17, 2023, subject to availability.--No New Annual Pass Sales Yet, but Walt Disney World Annual Passholders Get More Perks Starting March 20, 2023, all guests will get access to attraction photos with the purchase of Disney Genie+ service. Starting on March 20, 2023, Annual Passholders with a My Disney Experience account and the app will receive access to Disney PhotoPass Lenses and, one Cinderella Castle Mural of Memories. Plus, Passholders will get a new offer where they can create and share short Disney-themed video slideshows with favorite photos from park visits. Starting April 18, 2023, Passholders can visit a theme park after 2:00 p.m. without needing a park reservation, except on Saturdays and Sundays at Magic Kingdom Park. Pass blockout dates will continue to apply like they do today.  --Disney Eats Foodie Guide to EPCOT International Flower & Garden Festival 2023It's time for our top picks from the EPCOT Flower and Garden Foodie Guide 2023. The festival runs March 1 to July 5, 2023.Don't forget to grab a festival passport for returning Garden Graze food stroll. If you buy five of the 11 available treats from various Outdoor Kitchens, you'll get an exclusive treat from the Pineapple Promenade.EPCOT Farmers Feast (Near Test Track) Food Items:Early Bloom Menu (Available March 1 through April 8) Chilled Potato and Leek Soup “Vichyssoise” with bacon lardons, potato croutons, chive oil, and crispy leeks (Gluten/ Wheat Friendly) Char-grilled Bison Ribeye with creamy leek fondue, red wine butter sauce, and whipped red wine goat cheese Spice Cake with cream cheese icing and candied pecans and parsnip (New)  Hibiscus Lemonade Cocktail featuring Islamorada Brewery & Distillery Hibiscus Gin Springtime Menu (Available April 9 through May 20)  Grilled Vegetable Bruschetta with marinated peppers, zucchini, squash, artichokes, goat cheese, and balsamic glaze on grilled ciabatta Grilled Swordfish with crushed fingerling potatoes, pea and mint purée, grilled asparagus, and lemon beurre Blanc (New) Strawberry Rhubarb Upside-down Cake with crème fraîche whipped cream Summer Solstice Menu (Available May 20 through July 5)   Tomato and Red Onion Panzanella with avocado, burrata cheese, and fresh basil Barbecued Seared Pork Tenderloin with summer succotash, herb butter, and grapefruit vinaigrette (Gluten/ Wheat Friendly) Sweet Corn Crème Brûlée with corn biscotti (New) Beverages (Available throughout entire festival): Collective Arts Brewing Blueberry & Elderberry Sparkling Hard Tea (New)  Ghost Mary: Translucent Bloody Mary with Boyd & Blair Cucumber Vodka, tomato water, horseradish, celery salt, and a hint of pepper (New)  BRUNCHCOT (Near Test Track)Food Items: Avocado Toast with marinated toybox tomatoes on toasted ciabatta (Plant-based) (Garden Graze)  Shrimp and Grits: Blackened shrimp and cheddar cheese grits with brown gravy and sweet corn salsa Lox Benedict on Everything Focaccia with everything-spiced cream cheese, shallots, crispy capers, and hollandaise (New)  Fried Cinnamon Roll Bites with cream cheese frosting and candied bacon Beverages: Froot Loops Shake (Non-alcoholic) Peach Bellini (New)  Joffrey's Coffee Cold Brew Cocktail with milk, Kahlúa Rum and Coffee Liqueur, and vanilla vodka The Citrus Blossom (The Odyssey)Food Items: Orange Sesame Tempura Shrimp with orange chile sauce (New)  Citrus Baked Brie with preserved lemon marmalade, limoncello-macerated blueberries, and spiced marcona almonds (New) Lemon Meringue Pie: Lemon curd, lemon mousse, and toasted meringue (New) Beverages: Orange-Lemon Smoothie in a Souvenir Orange Bird Sipper Cup (Non-alcoholic) UFO Beer Co. Citrus Hazy Wheat Beer 81Bay Brewing Co. Citrus Honey Cream Ale Parish Brewing Co. Drive Thru: Orange Octane Imperial Sour Bella Strada Spritz (New) Orange Sunshine Wine Slushy Beer Flight Novelty:Orange Bird Bundle featuring The Orange Bird Little Golden Book and souvenir Orange Bird Sipper CupFlorida Fresh (Near Disney Traders) Food Items: Grilled Street Corn on the Cob with savory garlic spread and spicy corn chips (New) (Plant-based) (Garden Graze)  Grilled Street Corn on the Cob with savory garlic spread and plant-based cotija cheese (Plant-based) (Garden Graze) Blackened Fish Slider with roasted tomatoes, watercress, and citrus remoulade on brioche (New)  Watermelon Salad with blueberries, pickled red onions, balsamic, and feta Florida Strawberry Shortcake (New)  Beverages:   Cucumber Watermelon Slushy (Non-alcoholic) Cucumber Watermelon Slushy with gin Refreshment OutpostFood Items: Pineapple Skewer with Tajin seasoning (Gluten/ Wheat Friendly) (Plant-based) (Garden Graze)  Tangerine Soft-serve Ice Cream Float: Tangerine soft-serve and cream soda Beverages: Lavender Martini: Boyd & Blair Potato Vodka with Lavender and Lemon Lexington Brewing Tangerine Cream Ale Blake's Hard Cider Co. Grand Cherry Hard Cider (New) Southern Tier Brewing Co. Juice Jolt IPA (New) BAUERNMARKT: FARMER'S MARKET (Germany)Food Items:  Potato Pancakes with house-made apple sauce (Gluten/ Wheat Friendly) (Plant-based) (Garden Graze)  Potato Pancake with caramelized ham, onions, and herb sour cream (Gluten/ Wheat Friendly) Toasted Pretzel Bread topped with black forest ham and melted gruyère cheese Warm Cheese Strudel with mixed berries Beverages: Bitburger Premium Pils Stiegl Brewery Radler Raspberry Flensburger Dunkel Apfelschaumwein: Sparkling wine and apple liqueur Beer Flight Magnolia Terrace (The American Adventure)Food Items: Muffuletta Panini with ham, salami, mortadella, provolone, and Swiss with olive salad (New)  Spicy Chicken Gumbo with Andouille sausage and BEN'S ORIGINAL Long Grain & Wild Rice Crawfish Pie (New) Bananas Foster Bread Pudding (New) Beverages: Bayou Cocktail: Bayou Spiced Rum, coconut rum, fruit punch, and orange juice Central 28 Beer Co. Pretty Things Ale (New) Wicked Weed Brewing Day Light American Light Ale Parish Brewing Co. Ghost in the Machine Double IPA Beer Flight Tangierine Café: Flavors of the Medina (Morocco)Food Items: Hummus Trio: Traditional hummus, red beet and black garlic hummus, and avocado-herb hummus with Moroccan bread and crispy papadam (New) (Plant-based) (Garden Graze)  Orange Blossom-Saffron Cake (New) Beverages:  Pomegranate Mimosa Keel Farms Strawberry Elderflower Hard Cider Bold Rock Tangerine Hard Cider 3 Daughters Brewing Pomegranate Hard Cider Cider Flight La Isla Fresca (Between Morocco and France)Food Items: Braised Oxtail with pigeon pea rice (New) Sugar Cane Shrimp Skewer with BEN'S ORIGINAL Long Grain White Rice, mango salsa, and coconut-lime sauce Coconut Tres Leches: Vanilla cake soaked in oat milk, almond milk, and coconut milk with toasted coconut (Plant-based) (Garden Graze)  Beverages: Tropical Breeze: Minute Maid Lemonade, grapefruit, and simple syrup (Non-alcoholic) Islamorada Beer Company Coconut Key Lime Ale Florida Orange Groves Winery Tropical Perception White Sangria Tropical Breeze with Don Q Límon Rum Northern Bloom (Canada)Food Items:  Seared Scallops with French green beans, butter potatoes, brown butter vinaigrette, and Nueske's Applewood-smoked Bacon (Gluten/ Wheat Friendly)  Beef Tenderloin Tips, mushroom bordelaise sauce, and whipped potatoes with garden vegetables Chocolate Maple Whisky Cake (New)  Beverages:  Maple Popcorn Shake (Non-alcoholic) Collective Arts Brewing Honey Lager Glutenberg Blonde Ale, Montreal 81Bay Brewing Co. Apricot with Maple Syrup Maple Popcorn Shake with Tap 357 Maple Rye Whisky Beer Flight Refreshment Port (Near Canada)Food Items:   Shrimp Scampi Poutine with cheese curds, lemon-garlic cheese fondue, spinach, and artichokes (New)  Soft-serve Waffle Cone: Peanut butter, jelly, or swirl Beverages:  Mighty Swell Purple Magic Spiked Seltzer (New) Villa Maria Earth Garden Sauvignon Blanc (New) Frozen Mojito with Boyd & Blair Rum (New) Trowel & Trellis Hosted by IMPOSSIBLE (Near Port of Entry)Food Items:  Boneless IMPOSSIBLE Korean Short Rib with cilantro-lime rice, Danmuji slaw, and kimchee mayonnaise (Plant-based) (Garden Graze) IMPOSSIBLE Lumpia with Thai sweet chili sauce (New) (Plant-based) (Garden Graze)  Chocolate Cake with black currant ganache, mixed berry compote, and chocolate ice cream (New) (Plant-based) (Garden Graze)  Beverages: Twinings Iced Green Tea with Cranberry and Lime (Non-alcoholic) Parish Brewing Co. Bloom Hazy IPA Lohr Wildflower Valdiguié Twinings Iced Green Tea with cranberry and lime with Hangar 1 Makrut Vodka served in a mason jar The Honey Bee-stro Hosted by National Honey Board (Near Port of Entry) Food Items: Chicken and Waffles: Crispy honey-brined chicken and honey sweet corn bread waffle with whipped honey butter and spicy honey (New)  Pollinator Flatbread with honey whipped mascarpone, honey caramelized onions, blueberry gastrique, prosciutto, honey whipped goat cheese, arugula, honey vinaigrette, and bee pollen (New) Honey-Mascarpone Cheesecake with honey whipped cream, whipped honey, crystalized honey, honeycomb, dehydrated honey, and fennel pollen meringue kisses Beverages: Honey-Peach Cobbler Freeze with streusel (Non-alcoholic) Nektar New Wave Lemonade Mead Florida Orange Groves Winery Orange Blossom Honey Wine Honey-Peach Cobbler Freeze with blueberry vodka and streusel Pineapple Promenade (Near Port of Entry)Food Items: Spicy Hot Dog with pineapple chutney and plantain chips DOLE Whip (Plant-based)  Beverages: Frozen Desert Violet Lemonade (Non-alcoholic) DOLE Whip with Fanta (Non-alcoholic) 3 Daughters Brewing Tropical Hefe BrewDog Hazy Jane IPA Urban Artifact Teak Tropical American Fruit Tart Playalinda Brewing Company Violet Lemonade Ale Florida Orange Groves Winery Sparkling Pineapple Wine DOLE Whip topped with Sōmrus Mango Cream Liqueur Pineapple Beer Flight The Land Cart hosted by AdventHealthFood Items: Fruit and Cheese Plate: Grapes, strawberries, cheddar, and Mini Babybel Snack Cheese Vegetable Plate: Broccoli, carrot sticks, and tomatoes with dip (Plant-based) Pretzels with Hummus Dip (Plant-based) Cookies ‘n “Cream” Chocolate Mousse Cup (Plant-based) (Garden Graze)  Sunshine SeasonsBeverage: Strawberry-mango Slushy (Non-alcoholic)Connections Café & EateryFood Item:Orange Bird Liege Waffle (New)  Beverage: Flower Drop Cocktail: St. Germaine Elderflower Liqueur, Tito's Handmade Vodka, and Minute Maid Premium Lemonade (New)  Jardin de Fiestas (Mexico)Food Items: Quesadilla de Flor de Calabaza: House-made masa tortillas with squash blossoms, bacon, onion, zucchini, and cheese (New) (Gluten/ Wheat Friendly)  Taco Vampiro: Barbacoa Beef in a Corn Tortilla with crispy grilled monterey jack cheese, salsa ranchera, and esquites (Gluten/ Wheat Friendly) Beverages: Mala Hierba Margarita: Centinela Tequila Reposado, elderflower-chamomile tea, Abasolo Corn Whiskey, and UNA Flower-infused Vodka with a chile salt rim (New)  Cristal Margarita: 100% Agave Tequila Blanco, Ilegal Mezcal Joven, clarified lemon juice, and orange liqueur in a souvenir cup (New)  Craft Mexican Lager Lotus House (China)Food Items:  Spicy Mala Chicken Skewer with creamy peanut sauce House-made Cheesy Crab Wontons Pan-fried Vegetable Dumplings Beverages: Classic Bubble Milk Tea (Non-alcoholic) Cherry Blossom Pilsner Draft Beer Kung Fu Master: Tito's Vodka, Triple Sec, mango, orange juice, and soda water Tang Dynasty: Jose Cuervo Especial Tequila Gold, light rum, strawberry, piña colada mix, soda water, and white boba pearls Tropical Moon: Smirnoff Vodka, Triple Sec, passion fruit, soda water and white boba pearls (New)  Primavera Kitchen (Italy)Food Items: Caesar con Gamberett: Baby gem lettuce, shrimp, Caesar dressing, and crispy bread crumble (New) Tortelloni Primavera: Spinach tortelloni, sweet butter, pancetta, corn, peas, and fava beans (New) Budino alle Nocciole: Chocolate-hazelnut pudding with cookie crumble (New)  Beverages: Peroni Pilsner Prosecco Moscato Italian Sangria red or white Italian Margarita with limoncello and tequila Hanami (Japan)Food Items: Frushi: Strawberry, pineapple, and lychee wrapped in sweet rice and pink soy wrap served with whipped cream, drizzled raspberry sauce, and toasted coconut Hanami Sushi: Assorted Nigiri sushi with lemon-cured salmon, soy-marinated tuna, and cured mackerel (New)  Creamy Shrimp Udon: Udon soup with shrimp and spring vegetables (New)  Beverages:                                                             Sakura Cherry Blossom Pilsner (New)  Hakushika Hana Kohaku Plum Sake: Junmai Ginjo blended with Japanese plum (New)  Nigori Dragon Fruit Sake Cocktail (New)  Fleur de Lys (France)Food Items: Croissant au Fromage de Chèvre, Herbes et Ail Rôtie: Croissant with goat cheese, herbs, and roasted garlic Daube de Boeuf à la Provençal, Compote de Tomate au Romarin Gnocchi à la Niçoise: Provençal-style braised beef, rosemary tomato, and niçoise gnocchi (New)  Tarte Chocolat Mogador: Chocolate tart with Valrhona single origin chocolate brownie, walnuts, and raspberry coulis served warm (New) Beignet Caramélisé, Fourré Crème Vanille, Glacé au Caramel Fleur de Sel: Caramelized beignet filled with vanilla cream and glazed with caramel fleur de sel Beverages: Kronenbourg Blanc 1664 Draft Beer VeRy Raspberry: Rosé wine with natural raspberry flavor Kir àla Poire: French sparkling wine with Monin desert pear (New)  La Vie en Rose Frozen Slush: Vodka, Grey Goose L'Orange Vodka, St. Germain Elderflower Liqueur, and white and red cranberry juices Funnel CakeBanana Split Funnel Cake: Funnel Cake topped with Banana-Chocolate Chip Ice Cream, Whipped Cream, Diced Strawberries, and a Maraschino Cherry drizzled with Chocolate Syrup (New)  Joffrey's Coffee & Tea CompanyWorld Discovery (Near Mission: SPACE) – Exotic Lemon Tea: A refreshing mix of Frozen Lemon and Iced Tea featuring Exotic Berry notes (Spirited option available featuring Grey Goose Vodka) (New) Near Canada – Melonade: A tangy blend of Frozen Lemon with a burst of watermelon (Spirited option available featuring Grey Goose Vodka) (New)World Showcase (Near Disney Traders) – Orange Cream Cold Brew: A smooth blend of French Roast Cold Brew with flavors of orange and vanilla topped with a splash of cream, whipped cream, and coconut shavings (Spirited option available featuring Kahlúa Rum and Coffee Liqueur) (New)The American Adventure – Key Lime Cold Brew: A zesty blend of French Roast Cold Brew with flavors of Key lime and white chocolate topped with a splash of cream, whipped cream, and graham cracker crumbs (Spirited option available featuring Kahlúa Rum and Coffee Liqueur) (New)---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

"You make some good points." Leslie is have a hard time getting back into the office. Tom has a great idea, and a laser show. Chris and Ann may or may not get engaged. Ben gets pranked and decides to retaliate. It does not go well.

Scott Van Pelt and Stanford Steve discuss the divisional-round games, Cincinnati having no doubt, all four teams being able to win the Super Bowl, why Steve thinks the play was there for Dallas and Brock Purdy being a game away from the Super Bowl. Plus, a “would you rather…?,” soup power rankings and Scott feels left out. Learn more about your ad choices. Visit megaphone.fm/adchoices

On today's episode of For Flux Sake our hosts talk about the best ways to transport glazed bisque ware from your home studio to the community kiln, and why black underglaze can have trouble staying smooth at cone 10. They also return to a discussion from a previous episode about the practicality of using beach sand as a clay or glaze material. If you have a ceramic chemistry problem you'd like help with, send us a voice memo with your question to forfluxsakepodcast@gmail.com. To see the supplemental info, we talked about in this episode, visit the blog at www.ceramicmaterialsworkshop.com/cmw-blog.   Today's episode is brought to you by:   For the past 100 years, AMACO Brent has been creating ceramic supplies for our community ranging from underglazes to electric kilns, and they have no plans of slowing down. www.amaco.com   The Rosenfield Collection of Functional Ceramic Art is an online source for research and inspiration, featuring images of thousands of objects made by over 800 artists. The images are high quality and can be used with no permission required, making them a great resource for students and teachers. www.Rosenfieldcollection.com.

Welcome to October 19, 2022 on the National Day Calendar. Today we celebrate a flavorful soup and smooth medicine.  The rich creamy soup known as seafood bisque has been around for centuries. It most likely originated in France in the Bay of Biscay where seafood was plentiful. But that's not exactly how bisque got its name. For that we take a clue from how it's cooked. First the seafood shells are sauteed with onions, celery and carrots then simmered in wine or broth with aromatic herbs. This makes it “bis” “cuit” or twice cooked and by the time the seafood and cream are added an unparalleled flavor has developed. On National Seafood Bisque Day make your mouth happy with this classic seafood concoction.  The British Empire spanned the globe in the mid 1800s and one of its most valuable colonies was India. Though England was able to conquer much of the world with its powerful army and navy, one thing its military couldn't fight was malaria. This disease had long been eradicated in Europe, but in India's tropical climate, malaria was still a problem. The locals used quinine powder to prevent the disease, but the British troops stationed here did not have a taste for the bitter medicine. That is until someone mixed it with soda water and sugar creating what is now known as “tonic water.” When they added gin the famous cocktail was born. On International Gin And Tonic Day, enjoy a classic drink that is as smooth as British ingenuity.  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

Round 5, Team 7: It's Bisque, Bitch Transcript here. Larry's first day of on-the-job training on a waste management space station is pretty routine, if a little gloopy for his tastes. Okay, maybe quite a bit gloopy. Okay, maybe very gloopy. Okay, maybe extremely gloopy. OKAY, MAYBE-- Content Warnings: Horror, strong language, sounds of violence, carnage, and soup. This episode was written by Giancarlo Herrera and Hannah Schooner and edited by John Glasfeld. It was directed by Molly Alexander, with dialogue editing by Giancarlo Herrera and Hannah Schooner, and sound design and music by Trace Callahan. The transcript was done by Lynn Forba. Larry was played by Giancarlo Herrera. Nora and Rancho were played by Hannah Schooner. Stevie was played by Lynn Forba. Carter and TV Reporter were played by Molly Alexander. Morris, Wade, and the Intercom were played by John Glasfeld.

POA for today: Risotto gate, LFW's unparalleled vibes, Kourtney Kardashian's new Boohoo collection, funeral fall-outs and the release of Adnan Syed. Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

Marco Masotti è chef e coproprietario di Sella Vinoteca, un piccolo locale nel cuore di Randwick nato dove, per più di un secolo, si trovavano le antiche scuderie della famiglia Inglis, a cui deve il nome.

Join Gus Sorola, Gavin Free, Blaine Gibson, and Barbara Dunkelman as they talk about Top Gun Maverick, Gavin's birthday party at an arcade, wedding do's and don'ts, State Farm Gamerhood, and more on this week's RT Podcast. Sponsored by Stamps.com (http://Stamps.com + Code: ROOSTER), Squarespace (http://squarespace.com/roosterteeth), and DoorDash (download the DoorDash app + ROOSTER). Join FIRST to watch episodes early: http://http://bit.ly/2uNNz0O FIRST Member and need your Private RSS feed for this show? Go here: http://bit.ly/FIRSTRSS

Powderfinger cover band name / Believe It Or Not / Embarrassing reveals Wango Tango Tennis / Bald Men Anonymous /  See omnystudio.com/listener for privacy information.

Powderfinger cover band name / Believe It Or Not / Embarrassing reveals Wango Tango Tennis / Bald Men Anonymous /   Learn more about your ad choices. Visit megaphone.fm/adchoices

Padre Goro, an exorcist who is exiled by the church to a remote village in Ohio where he hopes he is forgotten by his enemies, by podcasting with a bunch of unintelligible monsters. On Episode 507 of Trick or Treat Radio we have another Patreon Takeover and this time Jon R is programming the show! Jon has picked an episodic series for us to discuss, which is a first for us! We discuss the first two episodes of 30 Coins from director Alex de la Iglesia. Jon has also requested our buddy El Goro to join the discussion! We also veer off into talking about our history with religion, cows giving birth to human babies, spider babies, and some good ol' comic book talk! So grab one of Judas' silver coins, try not to botch an exorcism, and strap on for the world's most dangerous podcast!Stuff we talk about: 7/10 split, El Goro, Talk Without Rhythm Podcast, Eat the Rich, Airheads, Hero, Cherry Blossoms, Casablanca, Ravensahdow's new technology, moving to Australia, Spider Baby, Spider-Man, Frog Man, Dagon, 30 Coins, Alex de la Iglesia, Spanish Bobby D, Eduard Fernandez, Megan Montaner, Macarena Gomez, Roman Catholic weddings, reading comics too much, religion being scary, When in Rome…, Day of the Beast, Catholicism in Spain, religious freedom, a cow giving birth to a baby, David Lynch, John Constantine, Golem, do not trust clergy, Jesse Custer, Joseph the Technicolor Dreamcoat, botched exorcisms, a rationalists approach, Call of Cthulu, Lovecraft, Xtro, Dead Alive, Father McGruder, Ralphs Diner, Bisque, Bane, Authority, Simon Bisley, Glenn Fabry,  Geriatric Terminator, The Badass Priest, You're Your Own Barrista, Wicked Con, Steve Dillon, Garth Ennis, Hellblazer, Terry Gilliam, Jaberwocky, Red Dwarf, the bloke from Star Wars, Lobo, Real ID, Night's End, Jennifer Reeder, Studio 666, Ravenshadow the barrista, delivering pizza to ECW, $15 burger, Our Flag Means Death, Rhys Darby, Taika Waititi, Warner Bros Discovery, WWF/WWE lawsuit, comic book sales are down, how to save the comic book industry, Quasar, Moon Knight, crypto, the Shadow of the Bat, Crisis on Infinite Earths, Punisher, King Arthur Myths, Avengers Prime, Justice League, do comic book characters ever truly die?, save Jason Todd, Mike Mignola, Wonder Man, Tim Sale, The Long Halloween, Dark Victory, Arkham Asylum, Dave McKean, Grant Morrison, and make mine HBO Max.Support us on Patreon: https://www.patreon.com/trickortreatradioJoin our Discord Community: discord.trickortreatradio.comSend Email/Voicemail: mailto:podcast@trickortreatradio.comVisit our website: http://trickortreatradio.comStart your own podcast: https://www.buzzsprout.com/?referrer_id=386Use our Amazon link: http://amzn.to/2CTdZzKFB Group: http://www.facebook.com/groups/trickortreatradioTwitter: http://twitter.com/TrickTreatRadioFacebook: http://facebook.com/TrickOrTreatRadioYouTube: http://youtube.com/TrickOrTreatRadioInstagram: http://instagram.com/TrickorTreatRadioSupport the show (https://www.patreon.com/trickortreatradio)

Olá pessoas do UNITEDcast, no episódio dessa semana nossos podcasters comentaram a cosplayer da Kuroe Shizuku-tan do Santo colégio Melequento, O Clube da Humilhação das Novinhas: A Danação da Minha Vida Milagrosa 2. Venha aprender a fazer cosplay também!   Participantes: Ds, Julia, Ana, Kurt, Vitor   Edição: Ana Paula - Compre na nossa LOJA: Use o Cupom: unitedcast https://unitedstore.com.br – CANAL TELEGRAM: https://t.me/animeunitedbr – Mande seu Email: Email: podcast@animeunited.com.br – Apoie o UNITEDcast: Manda um PIX!! 0b0503ff-c3fd-4e42-9acd-aba5fb9a83cb Seja um FODEROSO do nosso Apoia-se: https://apoia.se/unitedcast Assista ao vivo no nosso Canal do Youtube! Compre na AMAZON pelo Nosso Link: https://amzn.to/2WjH5kM – Assine o UNITEDcast: Spotify: Segue a gente por lá! iTunes: Adiciona a gente lá! Google Podcasts: Assine Agora! – Links do Episódio: Twitch do DS: https://twitch.tv/dsunited Canal da Ana: https://www.youtube.com/c/CulturaAnime Grupo do Kurt https://www.facebook.com/groups/actionsecomics2 – Nos Siga: Twitter do DS: https://twitter.com/odaltonsilveira Instagram do DS: https://www.instagram.com/odaltonsilveira/ Fabebook da United: https://www.facebook.com/animeunitedoficial Twitter da United: https://twitter.com/animeunitedBR Instagram da United: https://www.instagram.com/animeunitedbr/

Jim serves up buttery lobster rolls and a crab seafood bisque. Matt brings craft beers from Fifth Frame and War Horse Brewing. And the guys talk about a grill that's similar to a cast iron pan and the best places to go for Mardi Gras.

It's fall / winter (aka cozy season), so let's dish about soups!! Bob and Trina talk autumnal soups, including, squash, lentil, ham-bean soup, chili, and carrot bisque. They discuss regional chili traditions, and Bob shares a chili tradition that Trina just can't fathom. Lastly, Trina gives a sourdough update and how she's prepping for panettone. Get cozy and join us!

Meryl calls a strip club, Cellino and Barnes (respectively), and more! Like rate and subscribe.

Fall Themed Quizzes with the Quiz Ms, including: What fall activity should you do based on an outfit: https://www.buzzfeed.com/soelvflamme/plan-a-week-of-october-outfits-and-all-recommend-a-bzm2a0nobg Who should you be for Halloween?: https://www.quotev.com/quiz/14259635/Who-Should-You-Be-For-Halloween What movie should you watch on a rainy day?: https://www.girlspring.com/quiz-which-movie-should-you-watch-on-a-rainy-day-based-on-your-favorite-fall-things/ What soup are you?: https://www.buzzfeed.com/ehisosifo1/soup-personality-quiz What soup are you but a different quiz!: https://quizly.co/what-soup-are-you/

This week I give you my new Faux Lobster Bisque recipe. It's totally clean, no dairy, no added sugar, no grain/flour, no gluten, and at 245 calories per serving, 19 grams of protein, and around 15 net carbs, you can't believe the taste. So. Good!!! Want the recipe? https://www.lifewithshanna.com/blog/faux-lobster-bisque

In this week's episode, Jennie + Matt have a delicious 'Veganize It! Challenge' for ya. They picked another popular non-vegan recipe and are showing you how to spin it up into a healthier vegan-friendly version. Today, they're tackling Lobster Bisque!They will review...The Original Recipe Ingredients and what they swapped-outFull Veganized RecipeTheir thoughts on the recipe and tips on how to switch it up Access show notes at www.vegologiepodcast.comLet's Get Social! Follow us at...Facebook InstagramPinterest

Jeremy VideoGames (The Jeremy VideoGames VideoGame Hour podcast & definitely NOT fictional character) joins me behind the wheel of this eighteen-wheeler truck of a podcast and drives it directly into a ninety-nine question interview. Join us as we discuss Jeremy's father Thomas VideoGame's legal woes, zoo dominance, Pungo's Bisque, Schrödinger's theme park, polygonal butts, eating far too much baklava, and ghouls. Jeremy's manager, TR 99Q Merch 99questionspod@gmail.com 99Q on Twitter --- Support this podcast: https://anchor.fm/99questions/support

Today, we are chatting with Kimberly Sumpter.  If you don't know Kimberly Sumpter, if you are a part of Libsyn, you definitely know her face!  She is the black female that is front and center on the Libsyn page! Kimberly is a podcaster and business coach who encourages women of color to expand their reach and share their unique stories through the medium of podcasting. She has a podcast launch program called “Podcast to Empower” where she mentors and coaches emerging podcasters with her signature “concept to launch” approach.  When she is not recording her own podcast, Sistahs Connect or helping other podcasters, she is making and operating her company, Wax Kandy Candle Co. and has created a line specifically to podcasters! If that wasn't enough, she is also a community business academy instructor for Rising Tide Capital, a nonprofit organization dedicated to transforming lives and communities through entrepreneurship. In this episode, Kimberly chats with us about: How she merged the love of her candle company with the love of podcasting Why it is important that we champion other black women of color podcasters Inexpensive ways to make your podcast sounds great Listen to Kimberly's podcast recommendations: Jill Scott Presents: J.ill the Podcast  https://www.iheart.com/podcast/1119-jill-scott-presents-jill-73600288/ I'm Here For the Food  https://podcasts.apple.com/us/podcast/im-here-for-the-food/id1485816884 Bisque, Please tell us where can you find Kimberly? www.sistahsconnectpodcast.com www.instagram.com/sistahsconnect www.facebook.com/groups/mysistahsconnect www.linkedin.com/kimberlysumpter Podcast To Empower Academy - podcasttoempower.teachable.com    Honorable Mentions Spoonful of Comfort on Shark Tank Former Chatting Over Chowder episodes we discussed: Episode 1 Episode 6 Nate Berkus article where Kimberly Sumpter was featured  

In this week in Chatting Over Chowder, we talk to Abby DesJardien. Abby DesJardien is a sleep evangelist who believes sleep is an act of empowerment. Through her podcast, challenges, 1:1 coaching, and courses, she teaches women entrepreneurs how to transform their businesses and lives through the power of sleep.  As a recovering workaholic and insomniac, she knows the struggle is real. She helps her clients go from exhausted and burnt out to rested and on top of their game. Abby lives in Seattle with her husband, three girls, her rescue dog, Harry Pawter, and her cat, Lola (she's not a showgirl) .  When she's not preaching about sleep, you can find her kayaking, reading a good book, and driving kids around in the minivan she swore she would never own. In this episode, you will learn: How Abby manages to run her own business and stay rested Abby's transition from speech therapist to sleep evangelist Why her kids have the potential to get away with literal murder Listen to Abby DesJardien's podcast recommendations: 1) Pod Save America: https://crooked.com/podcast-series/pod-save-america/ 2) Rants and Randomness by Luvvie Ajayi: https://luvvie.org/rants-and-randomness/ Bisque, Please tell us where can you find Abby? Join the The Sleep Reclamation Project where you can become part of a community for those seeking accountability, resources and direction to make small, lasting changes to get better sleep. Abby's Podcast: Things that Keep Us Up At Night Website: www.abbydesjardien.com Instagram: www.instagram.com/abbydesjardien  

Welcome! Let's get embarrassing. Today we talk about a bad date, pee, an std, and a really cold butt.

00:38 Puncture Vine 07:01 How To Tell If Watermelon is Ripe 12:27 Hawthorns, Underused Trees 15:55 Tomato Bisque Soup More info on puncture vine: https://extension.usu.edu/archive/how-to-take-the-bite-out-of-puncturvine (https://extension.usu.edu/archive/how-to-take-the-bite-out-of-puncturvine) Tomato Bisque 6 medium to large tomatoes (about 28 oz.) 1 large yellow onion 4 cloves garlic (minced) 3 stalks celery 2 tbsp butter 1 tsp Italian seasoning ½ tsp dried thyme ½ tsp black pepper ¼ - ½ tsp salt 1 ½ tsp brown sugar ½ c parmesan cheese 1 c heavy cream 2 c chicken broth 1. In a medium sized pot, bring water to a boil (enough water for tomatoes to float in once in the pot.) Once the water is boiling, put in the whole tomatoes and boil until the skins crack then quickly place them in a bowl of ice water. The skins should peel off easily. Set peeled tomatoes aside. 2. Chop onion and celery and mince garlic. Put them into a pan to simmer with the butter, Italian seasoning, thyme, salt, and pepper until the onion and celery soften. 3. Add in brown sugar, heavy cream, and parmesan cheese and stir until cheese has melted. 4. Put entire mixture into a blender and blend until smooth, 5. Transfer back to pot and add in chicken broth. Stir until evenly combined. Music Credit intro and outro: The Joy Drops. Not Drunk Mix Full Band No Vocal. Used under creative commons. https://creativecommons.org/licenses/by/4.0/legalcode (https://creativecommons.org/licenses/by/4.0/legalcode) Transition music: Savannah Peterson, unnamed composition. Used by permission. Follow us on Instagram @homegrownhorticulturepodcast https://www.instagram.com/homegrownhorticulturepodcast/ (https://www.instagram.com/homegrownhorticulturepodcast/)

Welcome to The Manifesting Misfit Podcast with host Laura Crago, most people know her as a SoulCycle Instructor but those who really know her know she is quite the storyteller. From meeting Elton John, hugging Alanis Morissette, even riding her bicycle from California to NYC in memory of her father, or when she was a Showgirl in Las Vegas...guess you'll just have to listen! Not only will she share personal stories which have brought her to where she is today, how pay attention to the signs has guided here but weekly guests will share inspiring personal stories of determination, self love, hope and SO MUCH MORE! Follow on Instagram @manifestingmisfitpodcast or https://www.themanifestingmisfit.com/ Visit the website for updates on podcast, full bio on Laura, episode descriptions with guests information and how to get in touch, as well as future guests.