Podcasts about Brunch

Every once in awhile, you watch a movie and think, "huh... that was terrible" and you agree to never watch it again. You might even wish you had never seen it in the first place it was THAT bad. Well, join us on today's brunch for our personal worst movie ever seen that we do NOT recommend. Learn more about your ad choices. Visit megaphone.fm/adchoices

David Simone and Aaron Smith recap the second week of the season, a home win over the Northwestern State Demons at historic Nippert Stadium for your Cincinnati Bearcats, 70-0, before taking a look around the college football scoreboard for week three. Join the conversation live every Sunday during the season on the Bearcat Journal Twitch and YouTube channels, and don't forget to like and subscribe while you're there!

The "Happy Hostess Cookbook Party" is an online community focused on cookbooks and hosting, led by Kristie LaLonde. It's part of the larger "Happy Hostess" brand, which includes the “Happy Hostess Podcast” and other resources for aspiring and experienced hosts. The club focuses on exploring recipes from various cookbooks, often accompanied by themed events and discussions.Kristie has so graciously planned to feature the “True North Cabin Cookbook” for her October club. The club meets via Zoom for all members. It's a monthly subscription for an orchestrated “cook along”thats fun and approachable for all levels of cooks interested in joining a community.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Episode Transcript Follows:Stephanie:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. Many times cookbook authors, other times makers. And this particular episode, we are talking to Kristie LaLonde. She is the Happy Hostess Collective. And Kristie and I found each other through a listener of my radio show. My friend Jilly in Minnesota is. She's. We call them Dishers weekly.Stephanie:Dishers, that's the name of the radio show. And Jilly's been a Disher for over 18 years. We've had the show and I think she's listened as long as we've had it. And she reached out to me because in my sub stack, I have a Sunday newsletter and I did a whole thing about entertaining and how I love when people just entertain and people make entertaining so complicated and it doesn't need to be. And I offered to give around a cookbooks to people that have cookbook clubs because I think they're so fun. And Jilly replied and said, I have this great cookbook club. We would love it if we could win your books. And she is part of the Happy Hostess Cookbook Club.Stephanie:So they won. Jilly got the books. I sent books to all the people in the cookbook group that Jilly's in. And Kristie is the leader of the Happy Hostess Collective, Kristie, welcome to the program. I'm delighted to have you.Kristie LaLonde:Thank you. I am so excited to be here.Stephanie:So explain to the audience what the Happy Hostess Collective is and all the different avenues that you have for fostering your love of cookbooks and clubbing.Kristie LaLonde:Well, I am on Instagram as Happy Hostess Collective, but for our cookbook club, it's actually called Happy Cookbook Party because I couldn't really think of a good name. It's not a great name because it doesn't really let you know it's a cookbook club. But we. There's a lot of emphasis on party in it. So basically it's a cookbook club, but instead of meeting in person, most of the time, we are meeting twice a month on Zoom and we are cooking together from one cookbook, which we usually choose a cookbook and stick with that cookbook for like three to four months, depending upon how robust the cookbook is.Stephanie:And people come from all over the country and tell me, like, how do you logistically do it? Do you have like, you know, 30 people on a Zoom or how does it work?Kristie LaLonde:Actually, we do have. We are on Zoom and basically what happens when we pick a book? I will go through and kind of we have a Facebook Group. And so I ask everyone either which recipes really look good to you that you're wanting to try.And then I look through all of those and make sure that they can fit within the hour to hour and a half timeframe of our Zoom Cook along. And then I make a schedule for the next three months and it's printable. I send it to them so they can print it out. And then every. We meet twice a month, so every two weeks, basically we meet on Zoom and I send them grocery list ahead of time for those two recipes that we choose. Sometimes it's three when we throw in a cocktail in there. Yes, especially we usually meet at noon or 4, so the 4 o' clock ones a lot of times have the cocktail. But so we all just meet in one Zoom meeting and we all cook and I'm kind of leading it, but everyone else is talking just as much as I do because we've gotten to know each other so well and it's so fun because we really learn from each other because we have some like expert bakers and we have some people like me that not expert at all in baking.Kristie LaLonde:And so. And like we have some really strong florists and there's. We just learn a lot from each other. And every once in a while we also do like a tutorial on a different thing that would have to do with being a hostess. For example, we've done flower arrangements that mimic the ones we saw in one of our cookbooks. We've done hostess gifts, like kind of homemade, cute little hostess gifts at Christmas time. So it's a wide variety of things. It's been strange.Like a lot of things have come our way. We had, we were offered to have a Vector cocktails. It's like a cocktail mixer. They offered to do a, a cook. I mean, like a cocktail class for us. It was super fun. They sent us all their mixers and it was great. So we've got a chance to do a lot of stuff.Stephanie:So what is your background and how did you land here?Kristie LaLonde:Well, I have always loved cooking and entertaining, even when I was little. Like, I remember I had one of my cookbooks was like the MAD Magazine cookbooks. I don't know if you remember MAD magazine, but they had like a holiday thing and I just loved it. I remember pouring through that and it's crazy because I do that now, obviously with grownup cookbooks, but. And so that just kind of. Well, and then when I was very young, I was the maid of honor in Three Weddings in one year. So I had a crash course and had a host parties for grownups, and that was very fun. But.Kristie LaLonde:And I'd always really enjoyed the ideas of parties as well. Growing up, my parents were my mom. My father was in an industry where there were lots of fancy, fancy famous parties.Stephanie:Yeah.Kristie LaLonde:Because we live in Kentucky, so the derby parties. And.Stephanie:Yes.Kristie LaLonde:So I would, like, hear them, like, sometimes they would be on the farm that we lived on, like in the party barn. And so, like, I would hear the parties, and I just was kind of fascinated with all of that, and it just kind of snowballed from there.Stephanie:But you on the Happy Hostess Collective on your Instagram, you chronicle a lot of these parties and you have, like, beautiful flower arrangements. And I mean, honestly, the south is just like, I don't know why, but you guys are known for just these over the top, beautiful flower arrangements, beautiful parties, beautiful outfits. In the north, everything feels a little more, like, rustic and just a little more outdoorsy. But, like, the south just feels like China and silver and so beautiful.Kristie LaLonde:Yeah, you know, there's a little bit of everything for sure in the south, but we do tend to go over the top. That is. That is definitely the case. Which makes it fun, though. But. And I love a big theme. It can. It's a lot of fun.And whether it's rustic theme, but it's just like kind of go all in on it. It makes it a lot of fun.Stephanie:How did you figure out, like, I think it's pretty cool that you have this whole cookbook club happening via Zoom. So there's technology there. Right. And then you also have, like a Facebook group. You really use social media to drive a lot of this engagement. It is a paid subscription, which I also think is cool because sometimes if you have to pay for something, you value it a little bit more or you make time for it in your schedule. How did I learn all the technological pieces and have you just learned by trial and error?Kristie LaLonde:Well, fortunately, Zoom is fairly easy to use. And especially after Covid, everybody knows how to use Zoom, thankfully. But actually, I started an E commerce store, like, before people heard of the word E commerce.And I am not techno, very technologically advanced, but I am willing to figure out whatever it is if it makes it possible for me to do what I want. And I really wanted a. A China and dish store, which. Big surprise. So that I had it. No, I don't. I had it for almost 14 years. I think that's, like, my dream.Kristie LaLonde:Oh, it was so fun. And it stopped me from buying all the dishes. Because I had all these gorgeous dishes. Like in a warehouse. Yes. But it's a really heavy, breakable object and not so fun to ship after a while. So I transitioned out of that and wanted to do something that didn't require shipping.Stephanie:And this is brilliant because you've got new friends from all over the country. It could be all over the world.Kristie LaLonde:I suppose it definitely could be. There happens to be just the country right now. We are a small group, but it is a really fun group and it's been a great community. And I really wanted something to tie in my podcast to make it and make it smaller. Well, obviously with the podcast, it's only me or myself and a guest, so I really wanted to be able to, like, get to know my listeners better, and this was the perfect thing.Stephanie:How did you get into podcasting? Because you've have had over a hundred episodes all about this topic of hostessing.Kristie LaLonde:Basically it was the sick of being shipping things. So I thought, okay, well, we could start the podcast. I wasn't really sure what direction it was going to take, but I thought that it would be a good avenue for me to get started. And it kind of led to this.Stephanie:One of the topics that was on your recent podcast that I was kind of interested in, because I think the. It has changed so much since COVID is the whole idea of having a party and the RSVP list. People in my experience tend to be very late at responding to things. And even like, we're finding that restaurant reservations people will make four reservations and cancel three with really no thought about it. Like, it's just we're in a very quick societal change. And you talked a lot about how to get people to RSVP, how important RSVPs are. What were some of your tips there?Kristie LaLonde:Well, it's. It sounds a little old school, but one of them was to actually have a physical invitation delivered to them.Stephanie:Amen. This whole, like, you're gonna send me a digital something, it's fine. It's great as, like, a reminder, but I just. I don't think it's the same as, like, getting an actual invitation to something.Kristie LaLonde:I agree. And for one thing, it's. It's less likely to be forgotten because a lot of times they put it on the refrigerator or somewhere they can see it. And then also, like, it's shocking when you get something in the mail that you. That isn't a bill today, you know, so it's. It seems more special.Stephanie:This is kind of a weird aside, but I used to run a direct mail company. So I love direct mail. And the number one growing category for direct mail is 18 to 34, because they love getting offers in the mail. Because getting mail feels so special now and so unique.Kristie LaLonde:You're kidding.Stephanie:No, it's like it's coming back.Kristie LaLonde:That is so interesting.Stephanie:And the catalog companies have always had a robust business using the mail. They've maybe pared down their catalogs a little bit, or they might have specialty offerings, but people are still sending a lot of catalogs.Kristie LaLonde:Oh, goodness. Well, I'm so glad because I just thought I was like, old school because I really like to have books in my hands. I like. I like getting catalogs if it's from a business that I like. I thought I was the only one that.Stephanie:No, you are not. What other kinds of trends are you noticing in just entertaining in general, good or bad?Kristie LaLonde:Well, catching on. One that I did recently, I did a small series on baby showers. And. Wow. Things have changed since I was having babies, for sure. Like, drastically. Some. Some things I think are good.Kristie LaLonde:Like, for example, a lot of times they're co ed now, which was just a trend that had just barely started when I was having children. And I think that's fun and interesting, for sure. Um, but I do also think that they have gotten, like, kind of out of hand a little bit. And I love going over the top, like I said earlier with a party, so I'm. I'm never gonna, like, shame anybody for that. But it seems like with social media coming in, that everyone is seeing these highlight reels from very sophisticated baby showers.Stephanie:Yeah.Kristie LaLonde:And so I kind of camped out in baby shower groups for, like, a good month, like, trying to prepare for this series. And. And it was kind of sad, really, because people were so. A lot of people, not everyone, of course, but were so sad because they didn't have enough people to invite to have an almost wedding, like, baby shower. Like, it was. It was. And they felt defeated. It was just.Kristie LaLonde:It was kind of disheartening. And I mean, you could tell that they really thought that it was normal that people had to rent out a venue hall in order to have a baby shower.Stephanie:Yeah.Kristie LaLonde:Which is not the case at all.Stephanie:And like, just making diaper cake is still pretty fun, isn't it?Kristie LaLonde:Yeah, absolutely. I mean, so, I mean, yeah, it's. It's really different. It's. It's almost. And it's a whole different vibe from a lot of people. And the thing is, I've not seen this in person, so I don't want to say that everyone's like this. Maybe it's just the vocal people on Facebook, you know, but it seemed a lot more like, this is my party.Kristie LaLonde:This is my. My thing, as opposed to, you know, someone hosting it for you.Stephanie:Yeah. Yeah. Well, you haven't. Have you watched the Mormon Housewives?Kristie LaLonde:I haven't.Stephanie:Okay, good. I don't. It's like, so bad. It's good. So wrong. Right. So I don't really want to, like, encourage anyone to do it because that sort of guilty pleasure. But they have these big over the top and they have a lot of kids and they're all women under 30.Stephanie:So they do have these big, like, over the top baby showers and the baby hills and the baby moons. And honestly, it's just. So if we get to the idea of just like, entertaining, I think people get so hung up on that they have to have like this special meal or that they have to spend all day in the kitchen. What would be like, some of your tips for getting you to entertain? More like, barriers to overcome, I guess.Kristie LaLonde:Well, I think first and foremost is to really focus on your mindset and think about why that you want to entertain. And usually it's because you want to make memories and have connections with your friends and family. Do you want to make memories and those are awesome reasons, or you want to celebrate someone, you know? And a lot of times when we start thinking about entertaining, sometimes we can get a little nervous that maybe I'm not good enough cook or I'm. My house isn't big enough or I don't have enough people to invite, for example, the baby shower. And I really just recommend very first thing to do is to flip your mind and be focused on your guests. Like, what do you want to do for them, how do you want them to feel? You know, obviously you want them to be. Feel welcomed in your home and that sort of thing. So if you could just focus on the.Kristie LaLonde:The guest, you usually can stop all the negative chatter in your mind because you're not focusing on yourself. And then also, most importantly, don't do everything yourself. You don't have to cook everything. You don't have to cook at all if you don't want to. You know, that's why caterers exist. Even if you only cooked one thing that was like a signature dish, then you might. It's. It's like you did cook.And so I really think that trying not to do everything and focusing on your making your guests feel welcome are very important.Stephanie:I figured out late in Life how easy it is to cook fish for a crowd. And that seems like a weird thing, but, like, if you get, like, a whole side of salmon or poach a whole fish or you even have slabs that you're just putting under the broiler, you can have, like, any salads prepared in advance. You know, you can have vegetables prepared in advance, you can have a cheese platter prepared in advance. And then really, like, the only thing you're cooking is this side of salmon or you've got a sauce that you've already made. I was always so afraid to cook fish, and once I kind of got over that hump, I was like, wow, this is actually pretty easy. I can cook a whole side of fish. I can feed 12 people off of it, typically, if I get a big enough one. And with all the sides and everything, everything's already made before they even get here.Kristie LaLonde:That is perfect. And that's like the perfect example of what we're trying to do in the cookbook party is to get people to increase their repertoire of things that are very easy to entertain. Because there are some delicious recipes that we make that would be a nightmare if, you know, for entertaining, you know, they take too long, they need to be done at the last minute, that sort of thing. But if you like, for example, the fish, you know that all. It kind of meets all the requirements. You don't have to do it at the last minute. It's easy preparation, and we want to gain. It's like our entertaining arsenal.Kristie LaLonde:Kind of find those recipes, find ways of doing things that make it simple, where, you know, if, like, for example, things that can be cooked the day before and just reheated, like carnitas, like the meat and that type of thing. Yep. There's just lots of them. And. And we can all have our own little personal style when it comes to that. You know, that's what makes it fun is, is everyone seems like they have their own signature dishes.Stephanie:What's a go to Kristie LaLonde signature entertaining dish?Kristie LaLonde:Well, I just mentioned one of them, carnitas. I love them. They are not. They are kind of time consuming, but it is completely make. You can make it whenever you want, and it tastes great the next day reheated. It's one of those things that, you know, can taste better, even better the same day, and people love them. Everyone seems to like them. So that's one of my go tos.Kristie LaLonde:And then also like, oh, gosh, I can't even remember what I call them now, but they're like the white cream chicken, Chicken enchiladas.Stephanie:Oh, yeah.Kristie LaLonde:Because they can totally be made ahead of time, and all you have to do is put them in the oven, and then, you know, you can make sides easily. A lot of times, actually, with both of those things, I used to. I don't need to now, but I didn't have a good refried beans recipe that I liked, and rice is one of the few things that I really, really struggle with. I need to buy a rice cooker is what I've been told, but so I would just order from the restaurant that's around the corner, baked beans and rice, and then serve that with them. So it was, like, liked. It was homemade. It's in my dish. It looks homemade.Yeah.Stephanie:Time saving. An instant pot is also really helpful in the rice department. If you. Oh, I mean, I make rice in my instant pot. It is a rice cooker. It's a pressure cooker. Rice cooker. It cooks everything.And then also I make risotto in there too.Kristie LaLonde:Oh, wow. I did not know that. Actually, the carnitas is one of the few things I use my instant pot for. So now I got something else.Stephanie:Oh, yes. I'm a big instant potter. In fact, one of the Facebook groups that we run for our radio show is called the Weekly Dish Instant Potters. Oh, some really great recipes there that people have shared or linked to. It's an open group, but I. It's. If you're an instant potter, and I still am. I still love my instant pot.Stephanie:I do my slow cooker, too. You can slow cook in an instant pot, but I also have two other slow cookers because I'm somewhat obsessed with that, but really helpful and easy. Is there a cookbook that you've used on the cookbook Club journey that you really were like, wow, this is a great, entertaining cookbook?Kristie LaLonde:Yes, for sure. And most of the ones that we choose have an entertaining bent to them, typically just because of our interest in what we're trying to accomplish in the group. But Love Welcome Serve by Amy Hannon. Like, really blew my socks off. Every single recipe that we tried just seemed to be over the top, delicious. It was really phenomenal. Like, we've enjoyed all of our books, for sure, but this one, it just really. I was blown away, and I had been told and that it really was such a good cookbook, and I finally caved and put it in there, and I'm so glad that I did.Stephanie:Yeah, I'm looking at it. It looks delightful. It's got kind of an Ina Garten feeling to it.Kristie LaLonde:And she is just a very genuine, kind, hospitable person. She really. She definitely has the mindset. Like, even when she's talking about making little notes, you can just see just. She has such a hospitable nature.Stephanie:And then the recent cookbook that you guys are doing is the. Is it Brunch with Babs?Kristie LaLonde:Brunch with Babs is her account, but the book is called Celebrate with Babs.Stephanie:Okay. And Babs is like everybody's favorite grandma. Her daughter, I think, worked in lifestyle television and has helped her create this really unbelievable social media presence and following. What is it about her books that attracted you?Kristie LaLonde:I. Well, she organizes her cookbooks in the way that I always enjoy, and that is by party or event. I love cookbooks that are organized that in that fashion. And I'd heard good things about it, and so we thought we would try it.Stephanie:Yeah, she's really. I think her recipes are really great. She's not too fussy. She has some that are more complicated than others, but she does a lot of, like, semi homemade kind of things too. Don't you wish that Sandra Lee from Semi Homemade would come back?Kristie LaLonde:Oh, I know. I. Oh, I loved, loved, loved her show because of the party aspect. I absolutely loved it. And we have enjoyed Celebrate with Babs for sure. And you're right, there are a lot of, like, one recipe will be, you know, kind of complicated like you said, and one will be semi homemade. Today at 4. Today we have our.Kristie LaLonde:What's our second to last cook along in Celebrate with Babs. And the theme today is looking forward to fall. So we're doing her new pond chili and then we're doing Mrs. Williams peanut butter bars. So.Stephanie:Yeah, delicious.Kristie LaLonde:Yes, that will be good for dinner.Stephanie:Yes, it will be. It makes me think of my pumpkin spice espresso martini that I'd like to have with that.Kristie LaLonde:Oh, that sounds good. Oh, that sounds so good.Stephanie:Yeah, I'm obsessed with pumpkin spice. And my. My second book is kind of geared from October through April, so more fall time. And I really, I. When you go to get like a pumpkin spice something, it's usually full of such gross ingredients. And I was like, okay, we could make pumpkin spice flavor with pumpkin, right? And spice, like, it wouldn't be that hard. So I made a pumpkin spice cream and then used it in different recipes. And the espresso martini with pumpkin spice was delightful.Kristie LaLonde:Oh, that sounds amazing. Espresso martinis are one of my absolute favorites.Stephanie:Me too. Me too. Well, it's been super great to chat with you about entertaining, Christy. How can people follow you and what's the best way to join if they want to join the cookbook club?Kristie LaLonde:Well, our website is happy cookbookparty.com and I'm on Instagram at Happy Hostess Collective, if you have a question about anything. And I am excited to announce that we are doing one of your cookbooks starting in October.Stephanie:Excellent. That's right on time.Kristie LaLonde:Yes. I'm so excited about it. I can't wait, because this is totally different. I love that we, you know, we've done a lot of Southern cookbooks. Like we did Pizzazzerie and the Southern Living Party Cookbook and a couple others. And then we kind of moved over to the Midwest of it was celebrate with Babs. And so yours will be a perfect fit.Stephanie:Thank you. I'm excited to have you guys do it. And I hope I can find pop in and say hi while everyone's cooking, because that sounds kind of fun.Kristie LaLonde:Oh, I would love it. I would love it. And I would like to offer your listeners, if they want to join us, they can use the code SD50, and they'll get 50% off their first month's membership.Stephanie:That's fun. And how much is a membership generally? Is it 22?Kristie LaLonde:It's $22 a month. Yes.Stephanie:Okay. I love it. That's great. That's fun. It's a good little, like, date night for yourself to do something fun and unusual that you maybe haven't done before, right?Kristie LaLonde:Yes, it is. And it's, you know, I know you not for you, probably because you're immersed in the food industry, and I know you're so big on local, which I love about your cookbooks. I love reading the little stories about the local people. But, you know, a lot of us don't have, like, I love to entertain, and I do have friends that entertain, but I don't have people necessarily close to me that just love it as much as I do and really want to learn. And so it's awesome that I get to hang out with these people all over the country that really do love it as much as I do.Stephanie:Yes. Well, we'll put all this information in the show notes, and you and I will connect on when we want to have the podcast distributed so that people can join. And it was really great to spend time with you. Thanks to Jilly in mn, my favorite Instagram friend and weekly disher who hooked us up. Kristie. I'll connect with you after this podcast by email, and we'll get all the details set up, but thanks for watching, for helping launch my book. It's awesome.Kristie LaLonde:Well, thank you. I appreciate the opportunity.Stephanie:Yes. And we'll talk soon. Thanks for being a guest today. Oh, and I want to shout out your podcast real quick because we'll put a link to that, too.Kristie LaLonde:Thank you. It's called Happy Hostess.Stephanie:Okay. It's really great. You have a lot of episodes on hostessing and fun, entertaining ideas, so. All right, Kristie we'll connect in email.Kristie LaLonde:Awesome. Thanks, Stephanie.Stephanie:Okay, bye. Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

The "Happy Hostess Cookbook Party" is an online community focused on cookbooks and hosting, led by Kristie LaLonde. It's part of the larger "Happy Hostess" brand, which includes the “Happy Hostess Podcast” and other resources for aspiring and experienced hosts. The club focuses on exploring recipes from various cookbooks, often accompanied by themed events and discussions.Kristie has so graciously planned to feature the “True North Cabin Cookbook” for her October club. The club meets via Zoom for all members. It's a monthly subscription for an orchestrated “cook along”thats fun and approachable for all levels of cooks interested in joining a community.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Episode Transcript Follows:Stephanie:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. Many times cookbook authors, other times makers. And this particular episode, we are talking to Kristie LaLonde. She is the Happy Hostess Collective. And Kristie and I found each other through a listener of my radio show. My friend Jilly in Minnesota is. She's. We call them Dishers weekly.Stephanie:Dishers, that's the name of the radio show. And Jilly's been a Disher for over 18 years. We've had the show and I think she's listened as long as we've had it. And she reached out to me because in my sub stack, I have a Sunday newsletter and I did a whole thing about entertaining and how I love when people just entertain and people make entertaining so complicated and it doesn't need to be. And I offered to give around a cookbooks to people that have cookbook clubs because I think they're so fun. And Jilly replied and said, I have this great cookbook club. We would love it if we could win your books. And she is part of the Happy Hostess Cookbook Club.Stephanie:So they won. Jilly got the books. I sent books to all the people in the cookbook group that Jilly's in. And Kristie is the leader of the Happy Hostess Collective, Kristie, welcome to the program. I'm delighted to have you.Kristie LaLonde:Thank you. I am so excited to be here.Stephanie:So explain to the audience what the Happy Hostess Collective is and all the different avenues that you have for fostering your love of cookbooks and clubbing.Kristie LaLonde:Well, I am on Instagram as Happy Hostess Collective, but for our cookbook club, it's actually called Happy Cookbook Party because I couldn't really think of a good name. It's not a great name because it doesn't really let you know it's a cookbook club. But we. There's a lot of emphasis on party in it. So basically it's a cookbook club, but instead of meeting in person, most of the time, we are meeting twice a month on Zoom and we are cooking together from one cookbook, which we usually choose a cookbook and stick with that cookbook for like three to four months, depending upon how robust the cookbook is.Stephanie:And people come from all over the country and tell me, like, how do you logistically do it? Do you have like, you know, 30 people on a Zoom or how does it work?Kristie LaLonde:Actually, we do have. We are on Zoom and basically what happens when we pick a book? I will go through and kind of we have a Facebook Group. And so I ask everyone either which recipes really look good to you that you're wanting to try.And then I look through all of those and make sure that they can fit within the hour to hour and a half timeframe of our Zoom Cook along. And then I make a schedule for the next three months and it's printable. I send it to them so they can print it out. And then every. We meet twice a month, so every two weeks, basically we meet on Zoom and I send them grocery list ahead of time for those two recipes that we choose. Sometimes it's three when we throw in a cocktail in there. Yes, especially we usually meet at noon or 4, so the 4 o' clock ones a lot of times have the cocktail. But so we all just meet in one Zoom meeting and we all cook and I'm kind of leading it, but everyone else is talking just as much as I do because we've gotten to know each other so well and it's so fun because we really learn from each other because we have some like expert bakers and we have some people like me that not expert at all in baking.Kristie LaLonde:And so. And like we have some really strong florists and there's. We just learn a lot from each other. And every once in a while we also do like a tutorial on a different thing that would have to do with being a hostess. For example, we've done flower arrangements that mimic the ones we saw in one of our cookbooks. We've done hostess gifts, like kind of homemade, cute little hostess gifts at Christmas time. So it's a wide variety of things. It's been strange.Like a lot of things have come our way. We had, we were offered to have a Vector cocktails. It's like a cocktail mixer. They offered to do a, a cook. I mean, like a cocktail class for us. It was super fun. They sent us all their mixers and it was great. So we've got a chance to do a lot of stuff.Stephanie:So what is your background and how did you land here?Kristie LaLonde:Well, I have always loved cooking and entertaining, even when I was little. Like, I remember I had one of my cookbooks was like the MAD Magazine cookbooks. I don't know if you remember MAD magazine, but they had like a holiday thing and I just loved it. I remember pouring through that and it's crazy because I do that now, obviously with grownup cookbooks, but. And so that just kind of. Well, and then when I was very young, I was the maid of honor in Three Weddings in one year. So I had a crash course and had a host parties for grownups, and that was very fun. But.Kristie LaLonde:And I'd always really enjoyed the ideas of parties as well. Growing up, my parents were my mom. My father was in an industry where there were lots of fancy, fancy famous parties.Stephanie:Yeah.Kristie LaLonde:Because we live in Kentucky, so the derby parties. And.Stephanie:Yes.Kristie LaLonde:So I would, like, hear them, like, sometimes they would be on the farm that we lived on, like in the party barn. And so, like, I would hear the parties, and I just was kind of fascinated with all of that, and it just kind of snowballed from there.Stephanie:But you on the Happy Hostess Collective on your Instagram, you chronicle a lot of these parties and you have, like, beautiful flower arrangements. And I mean, honestly, the south is just like, I don't know why, but you guys are known for just these over the top, beautiful flower arrangements, beautiful parties, beautiful outfits. In the north, everything feels a little more, like, rustic and just a little more outdoorsy. But, like, the south just feels like China and silver and so beautiful.Kristie LaLonde:Yeah, you know, there's a little bit of everything for sure in the south, but we do tend to go over the top. That is. That is definitely the case. Which makes it fun, though. But. And I love a big theme. It can. It's a lot of fun.And whether it's rustic theme, but it's just like kind of go all in on it. It makes it a lot of fun.Stephanie:How did you figure out, like, I think it's pretty cool that you have this whole cookbook club happening via Zoom. So there's technology there. Right. And then you also have, like a Facebook group. You really use social media to drive a lot of this engagement. It is a paid subscription, which I also think is cool because sometimes if you have to pay for something, you value it a little bit more or you make time for it in your schedule. How did I learn all the technological pieces and have you just learned by trial and error?Kristie LaLonde:Well, fortunately, Zoom is fairly easy to use. And especially after Covid, everybody knows how to use Zoom, thankfully. But actually, I started an E commerce store, like, before people heard of the word E commerce.And I am not techno, very technologically advanced, but I am willing to figure out whatever it is if it makes it possible for me to do what I want. And I really wanted a. A China and dish store, which. Big surprise. So that I had it. No, I don't. I had it for almost 14 years. I think that's, like, my dream.Kristie LaLonde:Oh, it was so fun. And it stopped me from buying all the dishes. Because I had all these gorgeous dishes. Like in a warehouse. Yes. But it's a really heavy, breakable object and not so fun to ship after a while. So I transitioned out of that and wanted to do something that didn't require shipping.Stephanie:And this is brilliant because you've got new friends from all over the country. It could be all over the world.Kristie LaLonde:I suppose it definitely could be. There happens to be just the country right now. We are a small group, but it is a really fun group and it's been a great community. And I really wanted something to tie in my podcast to make it and make it smaller. Well, obviously with the podcast, it's only me or myself and a guest, so I really wanted to be able to, like, get to know my listeners better, and this was the perfect thing.Stephanie:How did you get into podcasting? Because you've have had over a hundred episodes all about this topic of hostessing.Kristie LaLonde:Basically it was the sick of being shipping things. So I thought, okay, well, we could start the podcast. I wasn't really sure what direction it was going to take, but I thought that it would be a good avenue for me to get started. And it kind of led to this.Stephanie:One of the topics that was on your recent podcast that I was kind of interested in, because I think the. It has changed so much since COVID is the whole idea of having a party and the RSVP list. People in my experience tend to be very late at responding to things. And even like, we're finding that restaurant reservations people will make four reservations and cancel three with really no thought about it. Like, it's just we're in a very quick societal change. And you talked a lot about how to get people to RSVP, how important RSVPs are. What were some of your tips there?Kristie LaLonde:Well, it's. It sounds a little old school, but one of them was to actually have a physical invitation delivered to them.Stephanie:Amen. This whole, like, you're gonna send me a digital something, it's fine. It's great as, like, a reminder, but I just. I don't think it's the same as, like, getting an actual invitation to something.Kristie LaLonde:I agree. And for one thing, it's. It's less likely to be forgotten because a lot of times they put it on the refrigerator or somewhere they can see it. And then also, like, it's shocking when you get something in the mail that you. That isn't a bill today, you know, so it's. It seems more special.Stephanie:This is kind of a weird aside, but I used to run a direct mail company. So I love direct mail. And the number one growing category for direct mail is 18 to 34, because they love getting offers in the mail. Because getting mail feels so special now and so unique.Kristie LaLonde:You're kidding.Stephanie:No, it's like it's coming back.Kristie LaLonde:That is so interesting.Stephanie:And the catalog companies have always had a robust business using the mail. They've maybe pared down their catalogs a little bit, or they might have specialty offerings, but people are still sending a lot of catalogs.Kristie LaLonde:Oh, goodness. Well, I'm so glad because I just thought I was like, old school because I really like to have books in my hands. I like. I like getting catalogs if it's from a business that I like. I thought I was the only one that.Stephanie:No, you are not. What other kinds of trends are you noticing in just entertaining in general, good or bad?Kristie LaLonde:Well, catching on. One that I did recently, I did a small series on baby showers. And. Wow. Things have changed since I was having babies, for sure. Like, drastically. Some. Some things I think are good.Kristie LaLonde:Like, for example, a lot of times they're co ed now, which was just a trend that had just barely started when I was having children. And I think that's fun and interesting, for sure. Um, but I do also think that they have gotten, like, kind of out of hand a little bit. And I love going over the top, like I said earlier with a party, so I'm. I'm never gonna, like, shame anybody for that. But it seems like with social media coming in, that everyone is seeing these highlight reels from very sophisticated baby showers.Stephanie:Yeah.Kristie LaLonde:And so I kind of camped out in baby shower groups for, like, a good month, like, trying to prepare for this series. And. And it was kind of sad, really, because people were so. A lot of people, not everyone, of course, but were so sad because they didn't have enough people to invite to have an almost wedding, like, baby shower. Like, it was. It was. And they felt defeated. It was just.Kristie LaLonde:It was kind of disheartening. And I mean, you could tell that they really thought that it was normal that people had to rent out a venue hall in order to have a baby shower.Stephanie:Yeah.Kristie LaLonde:Which is not the case at all.Stephanie:And like, just making diaper cake is still pretty fun, isn't it?Kristie LaLonde:Yeah, absolutely. I mean, so, I mean, yeah, it's. It's really different. It's. It's almost. And it's a whole different vibe from a lot of people. And the thing is, I've not seen this in person, so I don't want to say that everyone's like this. Maybe it's just the vocal people on Facebook, you know, but it seemed a lot more like, this is my party.Kristie LaLonde:This is my. My thing, as opposed to, you know, someone hosting it for you.Stephanie:Yeah. Yeah. Well, you haven't. Have you watched the Mormon Housewives?Kristie LaLonde:I haven't.Stephanie:Okay, good. I don't. It's like, so bad. It's good. So wrong. Right. So I don't really want to, like, encourage anyone to do it because that sort of guilty pleasure. But they have these big over the top and they have a lot of kids and they're all women under 30.Stephanie:So they do have these big, like, over the top baby showers and the baby hills and the baby moons. And honestly, it's just. So if we get to the idea of just like, entertaining, I think people get so hung up on that they have to have like this special meal or that they have to spend all day in the kitchen. What would be like, some of your tips for getting you to entertain? More like, barriers to overcome, I guess.Kristie LaLonde:Well, I think first and foremost is to really focus on your mindset and think about why that you want to entertain. And usually it's because you want to make memories and have connections with your friends and family. Do you want to make memories and those are awesome reasons, or you want to celebrate someone, you know? And a lot of times when we start thinking about entertaining, sometimes we can get a little nervous that maybe I'm not good enough cook or I'm. My house isn't big enough or I don't have enough people to invite, for example, the baby shower. And I really just recommend very first thing to do is to flip your mind and be focused on your guests. Like, what do you want to do for them, how do you want them to feel? You know, obviously you want them to be. Feel welcomed in your home and that sort of thing. So if you could just focus on the.Kristie LaLonde:The guest, you usually can stop all the negative chatter in your mind because you're not focusing on yourself. And then also, most importantly, don't do everything yourself. You don't have to cook everything. You don't have to cook at all if you don't want to. You know, that's why caterers exist. Even if you only cooked one thing that was like a signature dish, then you might. It's. It's like you did cook.And so I really think that trying not to do everything and focusing on your making your guests feel welcome are very important.Stephanie:I figured out late in Life how easy it is to cook fish for a crowd. And that seems like a weird thing, but, like, if you get, like, a whole side of salmon or poach a whole fish or you even have slabs that you're just putting under the broiler, you can have, like, any salads prepared in advance. You know, you can have vegetables prepared in advance, you can have a cheese platter prepared in advance. And then really, like, the only thing you're cooking is this side of salmon or you've got a sauce that you've already made. I was always so afraid to cook fish, and once I kind of got over that hump, I was like, wow, this is actually pretty easy. I can cook a whole side of fish. I can feed 12 people off of it, typically, if I get a big enough one. And with all the sides and everything, everything's already made before they even get here.Kristie LaLonde:That is perfect. And that's like the perfect example of what we're trying to do in the cookbook party is to get people to increase their repertoire of things that are very easy to entertain. Because there are some delicious recipes that we make that would be a nightmare if, you know, for entertaining, you know, they take too long, they need to be done at the last minute, that sort of thing. But if you like, for example, the fish, you know that all. It kind of meets all the requirements. You don't have to do it at the last minute. It's easy preparation, and we want to gain. It's like our entertaining arsenal.Kristie LaLonde:Kind of find those recipes, find ways of doing things that make it simple, where, you know, if, like, for example, things that can be cooked the day before and just reheated, like carnitas, like the meat and that type of thing. Yep. There's just lots of them. And. And we can all have our own little personal style when it comes to that. You know, that's what makes it fun is, is everyone seems like they have their own signature dishes.Stephanie:What's a go to Kristie LaLonde signature entertaining dish?Kristie LaLonde:Well, I just mentioned one of them, carnitas. I love them. They are not. They are kind of time consuming, but it is completely make. You can make it whenever you want, and it tastes great the next day reheated. It's one of those things that, you know, can taste better, even better the same day, and people love them. Everyone seems to like them. So that's one of my go tos.Kristie LaLonde:And then also like, oh, gosh, I can't even remember what I call them now, but they're like the white cream chicken, Chicken enchiladas.Stephanie:Oh, yeah.Kristie LaLonde:Because they can totally be made ahead of time, and all you have to do is put them in the oven, and then, you know, you can make sides easily. A lot of times, actually, with both of those things, I used to. I don't need to now, but I didn't have a good refried beans recipe that I liked, and rice is one of the few things that I really, really struggle with. I need to buy a rice cooker is what I've been told, but so I would just order from the restaurant that's around the corner, baked beans and rice, and then serve that with them. So it was, like, liked. It was homemade. It's in my dish. It looks homemade.Yeah.Stephanie:Time saving. An instant pot is also really helpful in the rice department. If you. Oh, I mean, I make rice in my instant pot. It is a rice cooker. It's a pressure cooker. Rice cooker. It cooks everything.And then also I make risotto in there too.Kristie LaLonde:Oh, wow. I did not know that. Actually, the carnitas is one of the few things I use my instant pot for. So now I got something else.Stephanie:Oh, yes. I'm a big instant potter. In fact, one of the Facebook groups that we run for our radio show is called the Weekly Dish Instant Potters. Oh, some really great recipes there that people have shared or linked to. It's an open group, but I. It's. If you're an instant potter, and I still am. I still love my instant pot.Stephanie:I do my slow cooker, too. You can slow cook in an instant pot, but I also have two other slow cookers because I'm somewhat obsessed with that, but really helpful and easy. Is there a cookbook that you've used on the cookbook Club journey that you really were like, wow, this is a great, entertaining cookbook?Kristie LaLonde:Yes, for sure. And most of the ones that we choose have an entertaining bent to them, typically just because of our interest in what we're trying to accomplish in the group. But Love Welcome Serve by Amy Hannon. Like, really blew my socks off. Every single recipe that we tried just seemed to be over the top, delicious. It was really phenomenal. Like, we've enjoyed all of our books, for sure, but this one, it just really. I was blown away, and I had been told and that it really was such a good cookbook, and I finally caved and put it in there, and I'm so glad that I did.Stephanie:Yeah, I'm looking at it. It looks delightful. It's got kind of an Ina Garten feeling to it.Kristie LaLonde:And she is just a very genuine, kind, hospitable person. She really. She definitely has the mindset. Like, even when she's talking about making little notes, you can just see just. She has such a hospitable nature.Stephanie:And then the recent cookbook that you guys are doing is the. Is it Brunch with Babs?Kristie LaLonde:Brunch with Babs is her account, but the book is called Celebrate with Babs.Stephanie:Okay. And Babs is like everybody's favorite grandma. Her daughter, I think, worked in lifestyle television and has helped her create this really unbelievable social media presence and following. What is it about her books that attracted you?Kristie LaLonde:I. Well, she organizes her cookbooks in the way that I always enjoy, and that is by party or event. I love cookbooks that are organized that in that fashion. And I'd heard good things about it, and so we thought we would try it.Stephanie:Yeah, she's really. I think her recipes are really great. She's not too fussy. She has some that are more complicated than others, but she does a lot of, like, semi homemade kind of things too. Don't you wish that Sandra Lee from Semi Homemade would come back?Kristie LaLonde:Oh, I know. I. Oh, I loved, loved, loved her show because of the party aspect. I absolutely loved it. And we have enjoyed Celebrate with Babs for sure. And you're right, there are a lot of, like, one recipe will be, you know, kind of complicated like you said, and one will be semi homemade. Today at 4. Today we have our.Kristie LaLonde:What's our second to last cook along in Celebrate with Babs. And the theme today is looking forward to fall. So we're doing her new pond chili and then we're doing Mrs. Williams peanut butter bars. So.Stephanie:Yeah, delicious.Kristie LaLonde:Yes, that will be good for dinner.Stephanie:Yes, it will be. It makes me think of my pumpkin spice espresso martini that I'd like to have with that.Kristie LaLonde:Oh, that sounds good. Oh, that sounds so good.Stephanie:Yeah, I'm obsessed with pumpkin spice. And my. My second book is kind of geared from October through April, so more fall time. And I really, I. When you go to get like a pumpkin spice something, it's usually full of such gross ingredients. And I was like, okay, we could make pumpkin spice flavor with pumpkin, right? And spice, like, it wouldn't be that hard. So I made a pumpkin spice cream and then used it in different recipes. And the espresso martini with pumpkin spice was delightful.Kristie LaLonde:Oh, that sounds amazing. Espresso martinis are one of my absolute favorites.Stephanie:Me too. Me too. Well, it's been super great to chat with you about entertaining, Christy. How can people follow you and what's the best way to join if they want to join the cookbook club?Kristie LaLonde:Well, our website is happy cookbookparty.com and I'm on Instagram at Happy Hostess Collective, if you have a question about anything. And I am excited to announce that we are doing one of your cookbooks starting in October.Stephanie:Excellent. That's right on time.Kristie LaLonde:Yes. I'm so excited about it. I can't wait, because this is totally different. I love that we, you know, we've done a lot of Southern cookbooks. Like we did Pizzazzerie and the Southern Living Party Cookbook and a couple others. And then we kind of moved over to the Midwest of it was celebrate with Babs. And so yours will be a perfect fit.Stephanie:Thank you. I'm excited to have you guys do it. And I hope I can find pop in and say hi while everyone's cooking, because that sounds kind of fun.Kristie LaLonde:Oh, I would love it. I would love it. And I would like to offer your listeners, if they want to join us, they can use the code SD50, and they'll get 50% off their first month's membership.Stephanie:That's fun. And how much is a membership generally? Is it 22?Kristie LaLonde:It's $22 a month. Yes.Stephanie:Okay. I love it. That's great. That's fun. It's a good little, like, date night for yourself to do something fun and unusual that you maybe haven't done before, right?Kristie LaLonde:Yes, it is. And it's, you know, I know you not for you, probably because you're immersed in the food industry, and I know you're so big on local, which I love about your cookbooks. I love reading the little stories about the local people. But, you know, a lot of us don't have, like, I love to entertain, and I do have friends that entertain, but I don't have people necessarily close to me that just love it as much as I do and really want to learn. And so it's awesome that I get to hang out with these people all over the country that really do love it as much as I do.Stephanie:Yes. Well, we'll put all this information in the show notes, and you and I will connect on when we want to have the podcast distributed so that people can join. And it was really great to spend time with you. Thanks to Jilly in mn, my favorite Instagram friend and weekly disher who hooked us up. Kristie. I'll connect with you after this podcast by email, and we'll get all the details set up, but thanks for watching, for helping launch my book. It's awesome.Kristie LaLonde:Well, thank you. I appreciate the opportunity.Stephanie:Yes. And we'll talk soon. Thanks for being a guest today. Oh, and I want to shout out your podcast real quick because we'll put a link to that, too.Kristie LaLonde:Thank you. It's called Happy Hostess.Stephanie:Okay. It's really great. You have a lot of episodes on hostessing and fun, entertaining ideas, so. All right, Kristie we'll connect in email.Kristie LaLonde:Awesome. Thanks, Stephanie.Stephanie:Okay, bye. Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

The best mix of great music and some fab tunes to ease you up to lunchtime

In this episode of the OutThere Colorado Podcast, Spencer and Seth chat about a recent bear attack, a mud-covered suspect, a massive brunch that's worth splurging on, the impact wolves (might) have on aspen groves, a new lakebound trail, a snowboarder rescue in September, and more.

Welcome Back to the BRUNCH BREAKDOWN Podcast! On #TheMenu: You Can Test Drive Your New House. Would you rather get Spit On (Dak Prescott) OR Punched in the Face (Travis Kelce)? Why High School Football is Stupid. The Ravens Cheap Stadium Menu. New Music, Beer, $64 Margaritas in Las Vegas, and MORE! See Yinz At The Table for Another Delicious Brunch! Thank You For Listening! Check out the SOUNDS OF BRUNCH Playlist on Spotify! WATCH Full Episodes of the @BrunchBreakdown Podcast on YouTube, Spotify, & Facebook. LISTEN on AMAZON, Audible, Spotify, Apple, and Everywhere You Get Your Podcasts. FOLLOW us on Twitter, Instagram, TikTok, and GoodPods!

This week we have the brand new “fake” band Hardcore Brunch. They say that because they just joined forces and each take turns doing solo songs and have a few where they all play together. While they each shine individually, magic happens when they're functioning as a band. Argyle plays the omnichord and sings. Sue […]

Monday 9-8-25 Show #1189: Dewayne Williams and Aimee LeCours joins us tonight and we talk about black funerals vs white funerals, coffee, brunch, and Dewayne gets naked to use the bathroom.See omnystudio.com/listener for privacy information.

Javier called us about Brooke. They matched on Hinge and decided on brunch in Pleasanton. Javier said they shared pancakes, swapped stories about college, and even went for a walk afterward to keep the conversation going. He thought Brooke was easy to talk to and genuinely seemed interested in him. But she never responded after.

In this episode, we've got a full cast of characters as the boys are all here, talking about the best drills for self-defense firearms training.

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Join Neil Robertson as he plays the best of the bangers from 1990s through to 2010s with themed top 10s, fun facts and quiz questions from through the decades

Rea Kolbl put out a post about doing her first Spartan Race since 2022 in her home country of Slovenia.  In that post she expressed interest in potentially taking on the Spartan Ultra World Championships in the future but also disappointment in Spartan's continued broken promises regarding owed money! We reached out to have her talk more about her feelings behind that post, more details of how her return to OCR went for her, how her life has changed since moving back to Europe, the various athletic persuits she has taken on, future plans, and much more! Be sure to follow her on Instagram and Strava as she continues to do amazing things! Start – 5:50 – Intro 5:50 – 9:19 – Quick News 9:19 – 9:55 – Content Preface 9:55 – 52:27 - Rea Kolbl Interview 52:27 – End – Outro Next weekend we will be on the Trifecta World Championship, or something else entirely! ____ News Stories: Hyrox Fast Lane Spartan Trifecta World Championship back to Spartan Greece Spartan Trifecta World Championship Sprint Podium Spartan Trifecta World Championship Super Podium Spartan Trifecta World Championship Final Podium Epic Catch Secret Link Cinema Games Secret Link Spam Cookies Secret Link Log Truck Secret Link Shrink Wrap Secret Link ____ Related Episodes: 89. Killington Spartan Beast, Ultra, and Sprint with Elites! 98. World's Toughest Mudder! (Part 2: Champion's Brunch and Bar Crawl), and Taunton YMCA Turkey Trot! 216. Overcome All Obstacles Foundation with Max Fennell, Rea Kolbl, and Ian Hosek! ____ The OCR Report Patreon Supporters: Jason Dupree, Kim DeVoss, Samantha Thompson, Matt Puntin, Brad Kiehl, Charlotte Engelman, Erin Grindstaff, Hank Stefano, Arlene Stefano, Laura Ritter, Steven Ritter, Sofia Harnedy, Kenny West, Cheryl Miller, Jessica Johnson, Scott "The Fayne" Knowles, Nick Ryker, Christopher Hoover, Kevin Gregory Jr., Evan Eirich, Ashley Reis, Brent George, Justin Manning, Wendell Lagosh, Logan Nagle, Angela Bowers, Asa Coddington, Thomas Petersen, Seth Rinderknecht, Bonnie Wilson, Steve Bacon from The New England OCR Expo, Robert Landman, Shell Luccketta and Jules Estes. Sponsored Athletes: Javier Escobar, Kelly Sullivan, Ryan Brizzolara, Joshua Reid, and Kevin Gregory! Support us on Patreon for exclusive content and access to our Facebook group Check out our Threadless Shop Use coupon code "adventure" for 15% off MudGear products Use coupon code "ocrreport20" for 20% off Caterpy products Like us on Facebook: Obstacle Running Adventures Follow our podcast on Instagram: @ObstacleRunningAdventures Write us an email: obstaclerunningadventures@gmail.com Subscribe on Youtube: Obstacle Running Adventures Intro music - "Streaker" by: Straight Up Outro music - "Iron Paw" by: Dubbest

Nestled in the heart of Berryville, the Barns of Rose Hill stands as a beacon for arts, culture, and community connection. In this episode of “Tourism Tuesday,” host Janet Michael talks with Martha Reynolds, the Executive Director of the Barns, to discuss the organization's bustling calendar and the vital role it plays in the region. The conversation opened with excitement for the upcoming ShenArts member exhibition, a beloved annual event that showcases the creativity and diversity of local artists. This year's theme, “Rooted,” promises both literal and metaphorical interpretations, with works spanning woodworking, photography, painting, and more. Martha emphasized the importance of these exhibitions in providing visibility for artists and fostering a sense of community, especially with the recent opening of an artist co-op downtown, which is expected to further enrich the local arts scene. Beyond visual art, the Barns of Rose Hill is a hub for a wide array of programming. Janet and Martha discussed the eclectic open mic nights, where talents of all ages and genres—from rap and memoir readings to classical guitar—take the stage. Trivia nights, a collaboration with the Clarke County Historical Association, have become so popular that advance registration is now required. The Barns also hosts film screenings with a purpose, such as the upcoming documentary “Taking Care,” which highlights dementia awareness and caregiver support in partnership with local organizations. Music lovers have much to look forward to, with performances ranging from Celtic folk duos and roots rock guitarists to bluegrass legends and tribute shows honoring icons like Patsy Cline, Joan Baez, and Joni Mitchell. Martha shared how these concerts not only entertain but also bridge generations, keeping the spirit of American folk music alive and relevant. A significant portion of the conversation focused on the Barns' endowment campaign, now in its final year. Martha explained how the campaign, bolstered by a generous matching grant, aims to secure the organization's future by building a fund that supports essential operating costs. She highlighted the collective power of community giving, noting that every donation—no matter the size—contributes to the sustainability of the arts in Berryville. The episode wrapped up with a look at upcoming fundraisers, including a new “Bubbles and Brunch” event featuring local wine and jazz, and a reminder that the Barns' website and social media channels are the best sources for event information. Through it all, Martha's passion for the arts and her gratitude for community support shone through, underscoring the Barns of Rose Hill's mission: to be a place where creativity flourishes, connections are made, and the arts remain accessible to all.

The best mix of great music and some fab tunes to ease you up to lunchtime

We have all had those special experiences of watching your new favorite movie for the FIRST time. Whether it was because of a wild twist you didn't see coming, an incredible ending that left you stunned in your seat or just the company you had with you at the theater... everyone has a list of movies that they wish they could go back and watch again for the first time. Here is ours! Learn more about your ad choices. Visit megaphone.fm/adchoices

Enjoy listening to the teaching we had at our Faith Women Brunch Scramble!

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LunDan Brunch Breaks on Sub FM 30th August 2025 - https://www.sub.fm

Jeff Howell and David Simone recap the second week of the season, a home win over the Bowling Green Falcons at historic Nippert Stadium for your Cincinnati Bearcats, 34-20, before taking a look around the college football scoreboard for week two. Join the conversation live every Sunday during the season on the Bearcat Journal Twitch and YouTube channels, and don't forget to like and subscribe while you're there!

After a fun night out the party meets up with their lawyer to discuss what happens next before they meet with the Casino Lord of the Aboleths Maze.With an opening from a very fun show - https://www.arcaneamphitheatre.com/You can support us at -patreon.com/BigCampaignStorieshttps://ko-fi.com/bigcampaignstoriesA special thanks to Nihilore for the music -⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠https://www.nihilore.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Find us all over - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://linktr.ee/big_campaign_stories⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠And thanks to for the soundeffects - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://pixabay.com/music/search/Join us on discord at - https://discord.gg/kcD3mXUeew

Brunch: Römisches Maggi

This is the perfect thing for a Father's Day brekky or brunch – it's so easy and you can adapt it for your dad's taste buds by adding bacon, chorizo, flaked smoked fish, avocado, and the rest. Serves 4 Ingredients 500g Agria potatoes, washed 1 medium onion, sliced thinly 2 tbsps. olive oil 2 tsp curry powder 1 tsp sea salt + decent grind black pepper 4 eggs Cooked bacon, chorizo, smoked fish, or avocado to serve Dad's favourite relish or chutney to serve Parsley or chives to garnish Method Preheat oven to 200 C. Parboil washed potatoes in well-salted water. When cool enough to handle, slice thickly or crush roughly if they're smaller potatoes. We want lots of surface area to get crispy. Tumble potatoes into a large shallow roasting dish. Scatter over onion, then add oil and seasoning and toss to coat. Roast for 20 minutes or until crispy and cooked through. Make some gaps in the potatoes and break eggs into the gaps. Bake for a further 10 minutes or until eggs are cooked to dad's liking. Serve alongside bacon, chorizo, etc. LISTEN ABOVE See omnystudio.com/listener for privacy information.

The best mix of great music and some fab tunes to ease you up to lunchtime

✦ In the immortal words of The Notorious B.I.G., get ready to sit and conversate for a few, with Atlanta's own Killer Mike. Legally known as Michael Render, the rapper, entrepreneur, and activist has launched a new podcast called "Conversate with Killer Mike." The show is recorded from his Atlanta studio, where he and his friends dive into topics both local and global. City Lights Collective producer Josh Thane recently sat down with the Atlanta icon to discuss the new project. ✦ Going to Brunch in Atlanta can seem like a sport. Even if you know some tricks to navigate the notoriously long lines, the cost can sometimes price people out of the game. In our mini-series, "Brunchin' on a Budget," we look at a few special Atlanta Brunch spots that can help you keep your wallet intact. This week, WABE arts reporter Summer Evans takes us to Ria's Bluebird. ✦ Today, we take a moment to hear from our artistic community In Their Own Words. This is where they tell us who they are, what they do, what they love, and a few things you might not see coming. What things? Who knows, there's only one way to find out. Today's spotlight shines on the band Champagne Lane, and we learn about their new album, "The World in Your Eyes." ✦ The art of Dance is leaping into the future at Spelman College. The new short documentary, "Beyond the Movement," explores new technologies and their applications in Dance through the testimony of students and faculty, as well as through their movement. The film, produced by WABE and made possible through a grant from HBCU Week Now, screens along with a live panel discussion on September 8th at Spelman's new Mary Schmidt Campbell Center for Innovation and the Arts. City Lights Collective Co-host Kim Drobes recently spoke with filmmaker Booker T. Mattison and Spelman's department chair of Dance and Choreography, Professor T. Lang, to learn more. ✦ What makes up a Good Night? I'm sure there are as many answers as there are people. But on the first Friday of every month, at Buteco in Grant Park, comedian David Purdue and Spoken Word Artist Adan Bean have a Free show that has a little bit of everything. You want to laugh, dance, hear an amazing vocalist, have some great food, have a strong drink, maybe all of that, or maybe just some of it. It's all available; at night, you can self-curate, appropriately titled: Good Night. City Lights Collective Co-host Jon Goode sat down with Adan Bean and David Purdue to discuss the night.See omnystudio.com/listener for privacy information.

The best mix of great music and some fab tunes to ease you up to lunchtime

Chicken and Waffles, shrimp and grits, powdered sugar on top of fresh French toast—not to mention bottomless mimosas.For those not addicted to social media, that spells brunch. According to listwithclever.com, New Orleans, Indianapolis and San Francisco are ranked among the top cities in the country for that late-morning, breakfast/lunch hybrid. Although Nashville is known for music, food, and satiating that grumbling stomach after church, it seemingly lags behind other brunch-centric cities. On today's show, we take a look at the brunch scene in Nashville. We'll speak with chefs and restaurant owners, as well as experts in the field of catering and fashion to better understand the culture and history of brunch and its local impact.This episode was produced by Anthony White and Josh Deepan.Guests John Smith, SOUL Restaurant Owner Jerod Wilcher, ButterFLY Garden Restaurant Owner Jovia King, Event Planner, Thirty Plus Events  Milton White, Stylist, The Fashion Office 

Ausgehen ist Luxus, viele können sich das Essen außer Haus nur noch seltener leisten. Ein Grund, warum die Gastronomie in der Krise steckt. Hinter glänzenden Fassaden kämpfen viele Restaurants ums Überleben. Statt Fine Dining gibt es Bistro-Küche und Brunch. Schmecken der Kundschaft die Preise nicht mehr? In jedem Fall bringen höhere Löhne, steigende Energiekosten und der akute Fachkräftemangel viele Betriebe an ihre Grenzen. Was läuft schief in der Gastronomie? Sind es falsche Konzepte, zu hohe Erwartungen oder schlicht die wirtschaftlichen Realitäten unserer Zeit? Zwischen leeren Tischen, kreativen Ideen und verzweifeltem Durchhalten sucht die Branche nach neuen Möglichkeiten für die Zukunft unserer Esskultur. Darüber sprechen wir mit Lena Iyigün, Mitinhaberin des Glauburg Cafés in Frankfurt und Vorstandsvorsitzende der Initiative Gastronomie Frankfurt, Gisbert J. Kern von der DEHOGA Hessen, dem Volkswirt und Autor Torsten Olderog und Ludwig Fienhold, Restaurant-Tester und Chefredakteur des BISS-Magazins. Podcast-Tipp: KI verstehen KI in der Gastronomie - Wie Restaurants Künstliche Intelligenz nutzen Personalmangel und steigende Kosten machen der Gastronomiebranche zu schaffen. KI-Systeme versprechen Effizienzsteigerung, personalisierten Kundenservice, kreativere Menüs und mehr Nachhaltigkeit in der Küche. Doch es gibt Hürden beim Einsatz. https://www.ardaudiothek.de/episode/urn:ard:episode:69de9941328c4d77/

Caleb's good friend Sofia from the SheShield podcast joins us today to talk all things self-defense, off body carry, shotguns, and so much more! Join us for this bonus sized episode

The best mix of great music and some fab tunes to ease you up to lunchtime

The best mix of great music and some fab tunes to ease you up to lunchtime

There are certain movies that are perfect to watch in a hotel room. Maybe it's the lack of options? Maybe it's how tired you are from traveling? Maybe it's the booze you had before you lied down? Regardless, there movies that just make sense to watch from the comfort on a hotel bed with no likelihood of finishing. Here are our Top 5! Learn more about your ad choices. Visit megaphone.fm/adchoices

The best mix of great music and some fab tunes to ease you up to lunchtime

This week Trell Thomas joins us for or a masterclass in faith, perseverance, and walking boldly in your purpose. He shares the wisdom of his mentors, reminding us that if your dream begins and ends with you, it's not big enough. This episode dives deep into trusting God's timing, learning when to move on.....even when it's comfortable and preparing for what you pray for.

John and his wife have mixed feelings on “the season of death (Fall),” as the State Fair winds down. He reminds us to stay in one time zone and mix in a few mimosas at a drag brunch. 

Jeff Howell and David Simone recap the first week of the season, a "home" loss against the Nebraska Cornhuskers at Arrowhead Stadium in Kansas City for your Cincinnati Bearcats, 20-17, before taking a look around the college football scoreboard for week one. Join the conversation live every Sunday during the season on the Bearcat Journal Twitch and YouTube channels, and don't forget to like and subscribe while you're there!

Brunch: Aufwärmrunde für Silksong

Dmitry Salita sits down with Brunch Boxing for an exclusive interview to discuss the upcoming Big Team USA Boxing event at the Fox Theater on September 19th.Read the latest news at Brunch BoxingThoughts or questions? Email us at brunchboxingqa@gmail.comHosts: Matt, and EzRawSocial: MikeProducer: Huey

Join me as we settle the ultimate food debate: Brunch Spots vs. Diners. CONQUER SHYNESS

Best Ball Breakfast is back for a special Brunch edition as I continue my quest to stream all 150 entries in the Best Ball Mania 6 contest on Underdog Fantasy before it fills. After two solo drafts, guests Mike Schopp and Neil Orfield join.

Are nice guys actually finishing last in dating, or is there something deeper going on?In this explosive episode of Brunch with the Boyz, hosts Dez, Geezy, and Mr. Gent sit down with adult model Milah Romanov for a raw, unfiltered discussion about the age-old dating dilemma that's plaguing modern men.What You'll Discover:Why desperation is the #1 attraction killer for menThe difference between genuine niceness and weaponized kindnessHow poor boundaries destroy dating prospectsWhy confidence beats niceness every single timeThe truth about putting women on pedestalsReal stories of nice guys who self-sabotagedDating advice that actually works in 2024Milah doesn't hold back as she breaks down the psychology behind why some "nice guys" struggle with dating, sharing personal experiences and revealing the mindset shifts that separate successful men from those who consistently strike out.This isn't your typical relationship advice - it's a deep dive into male dating psychology, attraction dynamics, and the uncomfortable truths about modern dating that nobody wants to talk about.#NiceGuysFinishLast #DatingAdvice #RelationshipTalk #MensDating #DatingTips #RelationshipPodcast #DatingPsychology #AttractionAdvice #ModernDating #RelationshipAdvice #DatingCoach #MaleConfidence #DatingStruggles

Welcome Back to the Brunch Breakdown Podcast! On #TheMenu: Some Hot Football Takes for the Upcoming NFL & College Football Season, Fling Golf, 2025 Slang (segment is Cringe), New Music, Beer, and Why EVERYONE should have Cable (no this podcast is not sponsored by XFinity). See Yinz At the Table for another Delicious Episode! Check out the SOUNDS OF BRUNCH Playlist on Spotify! WATCH Full Episodes of the @BrunchBreakdown Podcast on YouTube, Spotify, & Facebook. LISTEN on AMAZON, Audible, Spotify, Apple, and Everywhere You Get Your Podcasts. FOLLOW us on Twitter, Triller, Instagram, TikTok, and GoodPods!

ONE VOICE SOUND KING BLADEZ & SELECTOR GENNAJAY LIVE AT (BRUNCH IN THE TROPICS) @MANGO TREE BAR 2025 by OneVoiceFamilySoundSystem

Camila calls us about Jordan. They met on Match and went to brunch in Burlingame. Camila thought the date was smooth. She and Jordan "totally vibed." Plus, there were plenty of brunch cocktails and that really loosened up the conversation. They ended with a hug and he promised to call. But Jordan ghosted.

On today's episode, we catch up on some movies and shows that we have been watching on our own free time. Spoiler-free accounts of the following movies: Prisoners, Weapons, Old Henry, Amy Bradley is Missing, Poop Cruise, Netflix Trainwreck series, Final Destination Bloodlines, Zathura, Moana 2, Cars 2, Happiness, Equalizer and more. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, we kick things off with the hidden cost of friendship — turns out, staying social could be costing you over $250 a month in brunches, happy hours, and birthday dinners. Then we get into dating finances, where new data shows men are spending $15,000 more per year in relationships, largely driven by lingering provider expectations. How much is your man spending on you?  Dex brings us a shocking story out of Brooklyn: a man lost his fully paid-off $800K home over a $5K water bill. She also shares a personal horror story about the hidden traps and predatory fines cities can hit you with as a property owner. Carla wraps things up with the story of Khloé Kardashian stepping in as primary caregiver for Tristan Thompson's younger brother, Amari. While Carla sees it as a generous act of love, Dex questions whether it's just another chapter in Khloé's inability to let go of Tristan. Whether you're here for the facts, the feels, or the side-eye — we've got you covered. CONNECT WITH US ON SOCIAL MEDIA: CARLA WILMARIS | DEX

My Friend Owes Me Money And Wont Pay Me BackWe are joined by the Creators of the infamous  @dltbrunch  to speak about their journey and reasons why next year will be their last year in Malta.We also touch on a dilemma about the festival and how a friends debt has caused issues in the friendship group.As always, please comment below with your thoughts and don't forget to Like, Share And Subscribe

Brunch: Skate-Züge auf der Gamescom

We decided to drum up an imaginary scenario where you were alone for 1 full year and you could only have 12 movies to watch in that time period. On today's brunch episode, we each pick our twelve movies and tell you why. ENJOY! Learn more about your ad choices. Visit megaphone.fm/adchoices