Podcasts about Butter

The Venture Bros. returns from its mid-season break with a real banger of an episode about strange conveyances. The Monarch has a mid-life crisis and buys himself a Green Goblin-esque glider, angering his men and Dr. Mrs. the Monarch. Meanwhile, Rusty mysteriously goes into a coma during an attack, and the boys need to team up with Brock to shrink down and go inside him, Fantastic Voyage style. Special thanks to Joshua Jarett (http://jjarrett.work) for our cover art, Gwen May (https://soundcloud.com/deepwhale) for our theme song, and Brayton Cameron (https://twitter.com/braytonjc) for being our announcer.

The Doughertys have just robbed a bank in Valdosta, Georgia and fled the scene with only $5000 for their efforts. As the gravity of their situation sinks in the sibling have two objectives - staying under law enforcement's radar and crossing the border to Mexico. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Today, we bring you love and affection for a renowned butter sculptor, complicated feelings about baking, and some pretty sweet recipes for Q4 2021.   The retirement of the Minnesota State Fair butter sculptor, per The StarTribune! Related: the Christopher Guest-ish movie Butter.   Andy Murray and the case of the stolen tennis shoes and wedding ring that were returned.    Dorie Greenspan's compelling argument for baking in a recent Garden & Gun interview.   Three baking cookbooks Erica loves: The Cake Bible, Cannelle Et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood, and The Four & Twenty Blackbirds Pie Book: Uncommon Recipes.   Some baking recipes we have up our sleeves: Claudia Roden's Orange and Almond Cake, Julia Turshen's Afternoon Cake, Smitten Kitchen Strawberry Summer Cake, Yotam Ottolenghi's Flourless Coconut Cake, Julia Child's Genoa Almond Cake / Pain de Gênes (page 78 here), Emily Luchetti's Ginger Cookies (and Emily Luchetti's Stareos), Ovenly's Salted Peanut Butter Cookies, Dorie Greenspan's 3-Ingredient Almond Crackle Cookies, skillet cookies (with Brutus Bakeshop Miso Chocolate Chip Cookie Dough—or perhaps the Real Simple's Flourless Chocolate Skillet Cake With Coffee Ice Cream take), NYT's Mint Chocolate Chip Ice Cream Cake.   Have you made Butter Mochi? Tell us more.   Holiday recipes specifically: NYT's Bourbon Pecan Pie, Lidia Bastianich's Ricotta Cookies, Butter(nut) Balls, Heavenly Hash, Molly Yeh's Stollen Bars, Gourmet's Spoon Cookies, Lidia Bastianich's Pignoli Cookies (or Grossy Pelosi's).   Whatcha got cookin' over there? Let us know at 833-632-5463, podcast@athingortwohq.com, and/or @athingortwohq.   For another slice of this A Thing or Two content (every week, even), sign up for Secret Menu (and our Monday newsletter if you don't get that already!).   Find some chill with Calm and take 40% off a premium subscription with our link. Treat your migraines with Cove. Your first month of medication is 50% off with our link. Heat things up with Made In's professional-grade cookware. 15% off your first order with the code ATHINGORTWO. YAY.   Produced by Dear Media

In this episode we have the pleasure of sitting down with Black mother and son entrepreneurs Chenea and Zion Walker to promote both of their products and brands. As well as dissecting the extraordinary  task and experiences of starting businesses. We hear Chea and Zion's inspirations and vision for their business, and we hear what the pandemic and growing up and raising  a a young black man from both perspectives of the mother and son. With the craziness of the world today we hit topics such as bullying in the schools, as well as race, and pandemic challenges. Tune in for this awesome vibe at the top.

This week on The Children's Hour, we learn about what it means to create live music with purpose. Grammy winning children's musicians, Dan and Claudia Zanes are transforming how their music is enjoyed with their commitment to sensory friendly concerts. We learn what they are doing to make their concerts fully inclusive of people of all abilities, and we hear some of their new release, Let Love Be Your Guide. Playlist Music With Purpose titleartistalbumdurationlabel Let Love Be Your Guide (For John Lewis) [feat. Amadou Kouyate]Dan Zanes, Claudia Zanes & Dan + Claudia ZanesLet Love Be Your Guide03:092021 Smithsonian Folkways Recordings You're Never Fully Dressed Without a SmileDan Zanes76 Trombones02:342009 Festival Five Records We're In the Same Boat, BrotherLead BellyLead Belly Sings for Children02:371999 Smithsonian Folkways Recordings Hot WaterCab CallowayMoonglow01:262011 Start Entertainments Limited Smile Smile SmileDan ZanesNight Time!02:472002 Festival Five Records Welcome TableBill HarleyI'm Gonna Let It Shine: A Gathering of Voices for Freedom02:191990 Round River Records Two Different WorldsDan Zanes, Claudia Zanes & Dan + Claudia ZanesLet Love Be Your Guide03:152021 Smithsonian Folkways Recordings Color CountryBlue Dot SessionsThe Balloonist01:012018 Blue Dot Sessions Amistad (feat. Dan Zanes)Hot Peas 'n ButterPut Our Heads Together03:472015 Hot Peas 'n Butter, Inc Tambora de los MorenosDan Zanes!Nueva York!02:112008 Festival Five Records The MermaidDan Zanes & Festival Five FolkSea Music04:202003 Festival Five Records Arriba Means up!Dan Zanes, Claudia Zanes & Dan + Claudia ZanesLet Love Be Your Guide02:132021 Smithsonian Folkways Recordings Jamaica FarewellDan Zanes & Angelique KidjoHouse Party02:392003 Festival Five Records

Welcome to the latest episode of Knead to Know — your go-to podcast getting to the bottom of baking trends, baking entertainment, and more! Listen as Gina Brazão, a learning baker, pairs up with professional chef Gemma Stafford and her years of expertise to ask the questions everyone wants to know when it comes to the world's favorite pastime. Here's what on this brand new episode:No-Bake Baking: Gemma & Gina talk Puppy Chow — which then naturally turns into a discussion about Prince William's wedding cake... a no-bake cake. How does that work? Find out!Moon Cakes: Gemma & Gina talk about this delicate recipe and whether or not Bigger Bolder Baking will be providing one soon.Channing Tatum/Baking With Kids: Channing Tatum and his daughter baked a cake together for Halloween, so Gemma breaks down what it's like to bake with a toddler.Unnecessary/Useful Cake Tools: In this week's special edition of Grain of Salt, Gina shares a list of Pro-Chef tools for baking cakes — and gets Gemma's pro-chef insight on whether or not they're actually useful and worth it.Ask Gemma: This week's questions from YOU, the fans, include:Stand Mixer BrandsResurrecting Stale CookiesSalted vs. Unsalted ButterFans: please rate and review! If you leave a 5-star review, it might be read on the next episode!Get more Bigger Bolder Baking and the Bold Baking Network!Website: www.biggerbolderbaking.comYouTube: https://www.youtube.com/user/GemmaStaffordFacebook: https://www.facebook.com/BiggerBolderBakingInstagram: www.instagram.com/biggerbolderbakingTikTok: https://www.tiktok.com/@biggerbolderbakingWe'd love to feature your brand! Contact kevin@biggerbolderbaking.com for advertising and sponsorship opportunities with the subject “K2K Sponsor”ABOUT GEMMA STAFFORDGemma Stafford is an Irish-born chef, best-selling cookbook author, and host of the hit online baking show Bigger Bolder Baking. Gemma helps anyone bake with confidence anytime, anywhere with her chef-tested recipes and techniques that take the fear out of baking. Her videos have been viewed more than 350 million times and she has more than 8 million fans (“Bold Bakers”) online. She has been featured on numerous TV shows and as a guest judge on the Food Network's Best Baker in America and Nailed It! on Netflix. Every day Gemma connects with her millions of fans online via YouTube, Facebook, Instagram, and her website www.biggerbolderbaking.com. She lives in Santa Monica, California with her husband and producer, Kevin, new baby, George, and dog, Waffles.ABOUT THE BOLD BAKING NETWORKThe Bold Baking Network is your #1 authority for everything baking. The Network is led by Chef Gemma Stafford, co-creator & host of Bigger Bolder Baking, and co-creator & Executive Producer Kevin Kurtz. Our mission is to bring you the most diverse voices from baking experts and enthusiasts to help anyone bake with confidence anytime, anywhere. Our purpose is to bring YOU #baking #bakingpodcast #nobake #butter #cake #caketips

BONUS EPISODE! It's our favorite- SPOOKY SEASON! And we can't help but to combine the spooky season with cows. So join us for this fun, unconventional episode all about cows, lore and bog butter! As always, you can reach us at milkmaidspodcast@gmail.com References: https://youtu.be/QVdzrac9QB0 - Old School Skills: Bog Butter. How to preserve butter that remains edible for 3,000 years. https://folklorethursday.com/folklife/from-cow-to-kitchen-the-lore-of-milking-and-dairy-work/ https://discover.hubpages.com/travel/Why-Swiss-cows-wear-bells Happy Spooky Season! --- Send in a voice message: https://anchor.fm/milkmaids/message

British top chef James Martin on the joys of cooking with butter, a visit to one of Scandinavia's best cocktail bars, and why one port wine producer is attracting attention.

Norway, Jose! This week, the guys lube up their absolutely worst accents to take you, our loyal listener, to a magical place of fjords, riverboat cruises, wooden shoes (?) and the great Norwegian Butter Crisis of 2011.

Reis ist nicht nur eine tolle Beilage - sondern auch solo eine Entdeckung, verspricht Genuss-Experte Helmut Gote. Sofern man ihn gut zubereitet. Alles in Butter nimmt Sie mit hinaus in die Welt des Wunderkorns. Moderation: Carolin Courts

This episode is about Biden's executive order.....tariq_radio_387.mp3File Size:92819 kbFile Type:mp3Download File [...]

James Beard Award-winning cookbook author Carla Lalli Music joins us to discuss her new book, That Sounds So Good: 100 Real-Life Recipes for Every Day of the Week. In the new cookbook, Lalli Music splits the recipes between weekday and weekend cooking so that you can make great food no matter how much time you have.    Fat Noodles with Pan-Roasted Mushrooms and Crushed Herb Sauce 4 to 6 servings This method of cooking mushrooms—by pan-roasting them, then finishing with browned butter—is incredibly effective, whether you're adding them to pasta or not. In the second step, the butter and aromatics wash a ton of flavor over the mushrooms, glossing them up. Kosher salt; freshly ground pepper6 garlic cloves, divided1 lemon½ cup extra-virgin olive oil, divided1 teaspoon mild chile flakes, such as Aleppo pepper1 shallot1 pound maitake mushroomsChunk of Parmigiano, for grating and serving2 cups lightly packed herbs (leaves and tender stems), such as parsley, mint, and/or arugula2 tablespoons unsalted butter1 pound wide pasta noodles, such as lasagnette or pappardelle Bring a large pot of water to a boil and season it very aggressively with salt (figure ¼ cup salt per 6 quarts water). Pick out the smallest garlic clove and finely grate it into a small bowl. Grate in the zest of the lemon, then stir in 2 tablespoons olive oil and the chile flakes. Season oil mixture with salt and pepper and set aside.  Thinly slice the remaining 5 garlic cloves and the shallot. Trim the mushrooms; tear into bite-size pieces. Juice the zested lemon into a small bowl. Grate enough Parm to yield ¼ cup (save what's left for passing at the table). Set all aside.  Add the herbs to the boiling water and cook until very softened, 2 minutes. (Cooking the herbs both mellows and deepens their flavor; they will have less fresh brightness but take on a richer, more vegetal flavor.) Use a mesh spider or tongs to remove the herbs and hold them under cold running water until cool enough to handle, about 10 seconds. Squeeze out as much excess liquid as possible. Thinly slice the herbs and stir them into the oil mixture. Taste and adjust with more salt and chile flakes, if desired. Set the herb sauce aside.  Lower heat under the boiling water to maintain a simmer—you want to get your mushrooms going before starting the pasta. Heat a large Dutch oven over medium-high for 1 minute, then add 3 tablespoons olive oil and half the mushrooms. Cook, tossing, until the mushrooms are coated with oil, then cook, undisturbed, until browned on the underside, 2 to 3 minutes. Season with salt and toss, then cook, stirring occasionally, until the mushrooms are browned all over and cooked through, 4 to 5 minutes more. Transfer mushrooms to a large plate and repeat with the remaining 3 tablespoons oil and mushrooms, then add these mushrooms to the first batch. Bring the water back to a boil. Melt the butter in the Dutch oven over medium heat until it foams, 15 to 30 seconds. Add the sliced garlic and shallot and cook until the garlic and butter are golden brown and the shallot is translucent, about 2 minutes. Return the mushrooms to the pot, along with any accumulated juices, and cook, tossing, until well combined. Lower the heat to keep warm. Meanwhile, add the pasta to the boiling water and cook, stirring occasionally, until very al dente, 2 to 3 minutes less than the time indicated on the package. Use a mesh spider to transfer pasta to the pot with the mushrooms, then add 1 cup of the pasta cooking liquid. Increase the heat to medium and cook, tossing energetically, until a sauce forms that coats the pasta, 2 minutes. Add the ¼ cup grated cheese, 1 tablespoon lemon juice, and another big splash of pasta water and cook, tossing, until cheese is melted and the sauce is clinging to the noodles, 1 to 2 minutes more. Add a few spoonfuls of herb sauce to the pasta and stir to combine. Serve with remaining herb sauce and more cheese at the table. -------------------------From the MarketMild chile flakesShallotTender herbsMaitake mushroomsWide pasta noodles Spin ItInstead of Aleppo pepper, use a smaller quantity of regular red pepper flakes or lots of blackReplace the shallot with ¼ onionThe herbs are truly interchangeable, in any ratio, and can include basil, chives, tarragon, and/or dill Use shiitake, oyster, and/ or cremini mushrooms instead of maitakeBig tubes like rigatoni or paccheri are good too-------------------------At HomeSalt and pepperGarlicLemonOlive oilParmigianoButter Spin ItA few dashes of sherry vinegar or white wine vinegar can replace the lemon juice and zestGrana Padano or pecorino can replace the Parm-------------------------Tall Pot AltIf you don't have a Dutch oven, use a large heavy skillet to cook the mushrooms and combine with the shallot and garlic. Scoop out 2 cups of pasta cooking liquid, then drain the pasta and return to the pot, and build your sauce from there. If the sauce gets tight or sticky, or the cheese clumps together, lower the heat and add more water than you think you should. Cook over low heat, stirring gently but constantly, until the cheese melts and the sauce is smooth. Reprinted from That Sounds So Goodby Carla Lalli Music. Copyright © 2021 by Carla Lalli Music. Photographs copyright © 2021 by Andrea Gentl and Martin Hyers.Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House LLC.

Big news week with follow ups from last week, all of the Disney Marvel films in 2022 getting delayed, Penguin finally (maybe) figuring out how to ship comics, but there's still more problems to resolve. And what's worse than comics grading? Whatever it is Diamond just purchased! What we read last week, what we're looking […] The post Longbox Heroes Episode 577: You Can't Make Butter With a Twig appeared first on Longbox Heroes.

Margarine is yellow, like butter, but it hasn't always been. At times and in places, it has been a bland white, or even a dull pink. These strange variations were a byproduct of 150-year war to destroy margarine, and everything that it stands for. During this epic fight for survival, margarine has had to reinvent itself, over and over again.I Can't Believe It's Pink Margarine

Dorie Greenspan, James Beard Award-winning cookbook author and cookie expert, joins us to discuss her new cookbook, Baking With Dorie: Sweet, Salty & Simple.   Apple Pandowdy Makes 6 Servings A PANDOWDY'S A PIE that's got only a top crust, often one made of odd-shaped pieces of dough—the dessert was probably created to put pastry scraps to good use. My favorite way to make it is to cut triangles of pie dough and arrange them in a mishmash over the fruit. Neatness is never the point with a pandowdy—it's the haphazardness, the dowdiness of the pie, that makes it beautiful. When you bring it to the table, break up the crust, let it fall into the filling and then spoon out into bowls. You can put spices in the filling, but I hope you'll try this spare lemon-up-front version first. Having apple pie without cinnamon may seem un-American; in fact, it's unassailably good. I make this dessert throughout the year with whatever fruits are plentiful. FOR THE FILLING⅓ cup (67 grams) sugar2 medium or 1 large lemonAbout 2½ pounds (about 1 kilo;) sweet, juicy apples, such as Golden Delicious, Fuji or Gala (4 to 6 large)2 tablespoons cold unsalted butter, cut into 8 pieces FOR THE CRUSTOne 11- to 12-inch round All-Butter Pie Dough (see below), frozen or well chilled (or use store-bought pie dough; look for dough that's already rolled out)Milk for brushingSanding or granulated sugar for dusting Ice cream or whipped cream for serving (optional) A WORD ON THE CRUST: Instead of cutting out shapes from the dough, you can just lay the whole crust over the fruit, moistening the rim of the pie pan first, pressing the dough against the rim and then tucking the overhang under the rim or against the sides of the pan. Cut slits in the crust and at serving time, crack the crust into the fruit. TO MAKE THE FILLING: Put the sugar in a large bowl and grate the zest from the lemon(s) over it. Reach into the bowl and use your fingers to rub the zest into the sugar until the sugar is moist and fragrant. Peel and core the apples and cut them into chunks about ½ inch on a side or into slices that are about ¼ inch thick. Add the apples to the bowl with the sugar and squeeze over the juice from the lemon(s). Toss everything around in the bowl until the apples are coated with sugar and juice. Set the bowl aside, stirring now and then, while you preheat the oven. Center a rack in the oven and preheat it to 425 degrees F. Butter a 9-inch pie pan and put it on a baking sheet lined with parchment paper or a baking mat. Give the apples a last turn and then pile them into the pie pan—don't forget the juices in the bowl. Dot the top of the apples with the butter. TO PREPARE THE CRUST: Lay the chilled round of pie dough on a cutting board and, using a pizza wheel or a knife, cut it into pieces. I usually opt for triangles of various sizes and shapes, but long strips and squares work, as do rounds made with cookie cutters. Place the pieces of dough over the apples in whatever pattern pleases you—I usually go for haphazard. It's nice if you leave a little space between the pieces so the juices can bubble over. Lightly brush the dough with milk and sprinkle with sanding sugar. Bake the pandowdy for 20 minutes—the crust might get a little color and the juices may just begin to bubble. Turn the heat down to 375 degrees F and continue to bake until you can see juices bubbling all the way to the middle of the pan, 25 to 35 minutes more. If the crust seems to be getting too dark too fast, loosely tent the pandowdy with foil or parchment. Place the baking sheet on a rack and let the pandowdy cool for at least 30 minutes before serving. The pandowdy is good warm or at room temperature and very good with either ice cream or whipped cream. STORING: Like most pies, this is meant to be eaten soon after it's made. However, if you have pandowdy left over, you can keep it covered at room temperature for up to 1 day and rewarm it in a 350-degree-F oven before serving. Playing AroundIn fall and winter, I make pandowdy with apples and pears (traditional and my favorite), sometimes with dried fruit tossed in. In the spring, I make it with rhubarb, with or without strawberries. And in summer, I turn to blueberries or mixed berries, peaches, nectarines, even plums. Use your favorite fruit pie filling recipe, but don't use any thickeners. All-Butter Pie Dough Makes two 9- to 9½- inch crusts 3 cups (408 grams) all-purpose flour¼ cup (50 grams) sugar1½ teaspoons fine sea salt2 sticks (8 ounces; 226 grams) unsalted butter, frozen or very cold, cut into small piecesUp to ½ cup (120 ml) ice water Put the flour, sugar and salt in a food processor and pulse to blend. Scatter the pieces of butter over the flour and pulse the machine in long spurts until the butter is well incorporated. This could take more than a dozen blitzes. Add the ice water a little at time, processing after each addition. Stop when you have moist clumps and curds (you may not need all of the water)—don't process until the dough forms a ball; pinch a bit of the dough, and it should hold together easily. Turn the dough out, divide it in half and shape each half into a disk. Working with one disk at a time, flour a sheet of parchment paper, center the dough on it, flour the dough and cover with a second sheet. Roll the dough into a round that's between 11 and 12 inches in diameter. (The rolled-out dough can be wrapped well and refrigerated for up to 3 days or frozen for up to 2 months). If the dough is cold enough, fit it into a buttered pie pan (or the pan you're using); leaving whatever dough hangs over the edge. If it's not cold, chill it until it's workable, then fit it into the pan. Keep the second round between the sheets of paper and slide it onto a baking sheet. Freeze or refrigerate for at least 1 hour. (If you have not refrigerated or frozen the rolled-out dough earlier, you can refrigerate the unbaked crust for up to 3 days or freeze it for up to 2 months.) Follow the directions in the recipe you're using for filling and finishing the crusts. If you're making an open-faced pie and need a partially or fully baked bottom crust, either crimp the dough that's hanging over the pan to make a decorative edge or trim the excess dough even with the rim of the pan and press the tines of a fork against the dough. Piecrust should always be cold when it goes into the oven. GETTING READY TO BAKE: Center a rack in the oven and preheat it to 375 degrees F. Place the pie pan on a baking sheet and fit a piece of parchment or foil against the crust; fill with dried beans or rice. TO PARTIALLY BAKE: Bake for 20 minutes, then carefully remove the paper or foil and weights and bake for another 3 to 4 minutes—you want the crust to be firm, but it doesn't need to take on much color. TO FULLY BAKE: Bake for 20 minutes, then carefully remove the paper or foil and weights and bake for about 8 minutes more, or until the crust is beautifully golden. Transfer the crust to a rack and let cool. STORING: The rolled-out crusts or the unbaked pie shells can be wrapped well and refrigerated for up to 3 days or frozen for up to 2 months. You can also freeze baked crusts (in the pans) for up to 2 months. Excerpted from BAKING WITH DORIE: Sweet, Salty, & Simple © 2021 by Dorie Greenspan. Photography © 2021 by Mark Weinberg. Reproduced by permission of Mariner Books, an imprint of HarperCollins Publishers. All rights reserved  

Proof that we can talk about nothing for undetermined amount of time.

There's a big Animal Crossing update coming soon; will it bring Jason and Dawn back to the yard? Caribou is out of pumpkin already for the rest of the season? Joanna Gaines shared her secret to her delicious pecan pie. Adele's "Easy On Me" beat BTS' "Butter" for most downloads in a day. A longer "The Batman" trailer with Robert Pattinson and Zoey Kravitz dropped; are we excited to see it?

Episode 53: We celebrate, eat a steak dinner and “chart” in more ways than one. Doug goes all Siskel & Ebert over the new Bond movie and we talk Aston Martin's return to F1. Someone put a really nice Singer in their garage and, yeah, we hear that the new GR Yaris is really damn good. Instagram: @ryanbahrke @cannonsrun @thesteeringcommitteepodcast You should buy some goodr sunglasses ...or else some bad things could happen to you. Just kidding. Mostly. Use the code STEERING15 at checkout for 15% off your first order at goodr.com Swisstrax - it's not just surface beauty! Use the code STEER15 at checkout for 15% off sitewide at swisstrax.com. And for bad-ass Belgian brews in Colorado, visit our friends at Bruz Beers: bruzbeers.com

Less than 24 hours after releasing her first single in six years, Adele is already hitting milestones. The British superstar singer, 33, released "Easy On Me" on Thursday, and the song and video will be featured on her fourth album, "30," out Nov. 19. Music streamer Spotify hit Twitter on Friday to congratulate Adele for her single becoming its most streamed song in a single day. "And just like that, Adele set a new record," the tweet says. Actual streaming numbers have not been released. but the Chart Data Twitter account wrote that "Easy on Me" and BTS' "Butter" now share the two biggest Spotify single-day streaming counts, with over 20 million each. Both songs are released on Columbia Records, the memo reads. Some fans pointed out that at the time the Tweet was posted Adele still had some three hours left in the 24-hour period since the record was released. Mass Effect Go Hosted by Analytic Dreamz also known as… well me is the “on the go” version of Notorious Mass Effect meaning everything that I feel like needs to be talked about while I'm out on the go and in between episodes will be talked about on this version of the podcast. You might be wondering what's the difference between The Notorious Mass Effect and Mass Effect Go… well you're hearing the difference right now, Mass Effect Go has a different set up so I can record from anywhere covering a variety of topics without having to worry about taking away from what my core audience values from this the notorious mass effect in the first place. It wouldn't be an announcement without me also letting you know to Click my Linktree in my bio to access my social medias and follow, to keep up with my latest activities, if you want to financially support the show click my cash app link located towards the top of my linktree as it helps the show overall, also make sure to share this podcast as this helps the show reach more people so we can grow together and effect the masses! --- Support this podcast: https://anchor.fm/masseffect/support

It's SEASON 2 of THAT Sports Show!!! Jeremy "The Impact" York brings you his unique take on the latest big topics from the world of sports including the NFL, MLS, college football and more! Tonight he leads off with top NFL storylines including the John Gruden development, 49ers quarterbacks dinged up, NFL teams at a crossroads and more! Then he talks college and pro game picks, Georgia State football and finishes with Atlanta United's push for the playoffs!   It's your NEW Favorite SHOW about sports: THAT Sports Show with Jeremy "The Impact" York (presented by Impact Media)!!! Remember to visit our local friends at Butter'd Utter (ice cream, coffee and more--Bremen and Carrollton).

Kate obsesses over another French skincare product and Doree enjoys the nostalgia of printed photos. Then, they hear from listeners about a wildly impressive product, mature makeup for special occasions, and putting the whole “biweekly thing” to rest.To leave a voicemail or text for a future episode, reach them at 781-591-0390. You can also email the podcast at forever35podcast@gmail.com.Visit forever35podcast.com for links to everything they mention on the show.Follow the podcast on Twitter (@Forever35Pod) and Instagram (@Forever35Podcast) and join the Forever35 Facebook Group (Password: Serums). Sign up for the newsletter! At forever35podcast.com/newsletter This episode is sponsored by:ULTA BEAUTY - Ulta Beauty. The possibilities are beautiful. So, shop skincare at ULTA Beauty now. ATHLETIC GREENS - Get an immune-supporting FREE 1 year supply of Vitamin D AND 5 free travel packs with your first purchase if you visit athleticgreens.com/forever35.PURPLE - Go to Purple.com/forever10, and use promo code FOREVER10. For a limited time, get 10% off any order of $200 or more!MASTERCLASS - Visit masterclass.com/forever35 for 15% off the Annual All-Access Pass.BETTER HELP - Get 10% off your first month with the discount code FOREVER35. Go to betterhelp.com/FOREVER35 to get started today.COZY EARTH - Head over to cozyearth.com and use code FOREVER35PODCAST for 40% off all products. See acast.com/privacy for privacy and opt-out information.

On this episode of Special Sauce, Ed talks with Dorie Greenspan about her new book Baking with Dorie and her inauspicious start baking for a living. Plus, the Washington Post's Becky Krystal weighs in on softening butter.  Dorie Greenspan | Site | Facebook | Twitter  "How to soften butter quickly, and why it matters for your baking" by Becky Krystal  

How Facebook's services managed to go down for 6 hours, Windows Subsystem for Linux is now easier than ever to set up, and expanding a large capacity storage server.   Plugs Webinar: Enterprise Certificate Management on FreeBSD – October 28th @ 12:00 ET All Things Open Manipulating a ZFS Pool from the Rescue System Support […]

Steve shares his motivational work out playlist, $130 Butter is a thing, COPCK, Sounds you may not have known were trademarked

This week, we're joined by food historian Dr Annie Gray to discover the story of a delicious everyday foodstuff: butter – and some of the historic dairies where it was produced. Learn when it was first produced, when and why it became a staple food and who the biggest butter lovers in English history were. Plus, discover the stories of the butter-producing dairies and farms at Kenwood, Audley End, Wrest Park, Osborne, Brodsworth Hall and Boscobel House. To watch our video about how to make butter the Victorian way, go to www.youtube.com/watch?v=DV7hop4m0YQ

It has been a few weeks and we are happy to be back at it, looking at each other's mugs via video podcast, and sharing some nuggets. Absence makes the heart grow fonder and hopefully you are all waiting in anticipation for each of these long awaiting episodes to come out. We kid, maybe not

I was at the grocery store the other day with my kids and had one of those small moments that kinda changes everything, you know what I mean? We were picking out ice cream. And we were standing there in the freezer section debating between cookie dough and plain chocolate. And all of a sudden, I realized I could get whatever. I. wanted. Pistachio. Butter pecan. Coffee. Something horrendous the kids would *hate*...all of these options were available to me. I could choose anything. Just because I wanted it. (I say all of this with awareness of the privilege I have to even be in this situation in the first place.) Now, I know this seems like a silly example. Ice cream isn't a make-or-break decision, after all. But it's not just ice cream. It's how I earn a living, who I spend time with, my daily routine, the boundaries I set (or don't), what I buy and consume...it's how I live my LIFE. This week on The Transforming Anxiety Podcast we're going to talk about wanting what you want; specifically that you can allow yourself to want what you want. My gut says this is going to be news to some and a solid reminder for the rest... For more on The Fierce Calm Project and to join in (and have me as YOUR coach!), visit www.kellyhanlinmccormick.com/fiercecalmproject  Full show notes are located at www.kellyhanlinmccormick.com/podcast/136  Text PODCAST to +1 (816) 354-1279 for anxiety hacks, inspiration, and little love notes straight to your phone! And join the growing community in The Transforming Anxiety Podcast Facebook Group by visiting: https://www.facebook.com/groups/349545883117706 

We have finally reached it friends! Spooky season is upon us so of course that means we watched the DCOM halloween classic Halloweentown! And joining us to chat all things witches, werewolves, and warlocks (oh my!)  Chrystine Rayburn of sibling podcast Butter with That? And she is giving research, she is giving DRAMATURGY, and Queen Debbie is giving us theatre dahlings! Find out is Halloweentown is giving what needs to be have in this week's episode of Disney Deviants -Halloweentown!Ratings Corner:Adaeze: 4/5Taiwo: 4/5Chrystine: 4.5/5

For national coming out Day embrace who you are. love yourself. shout it out to the world and by the way I made a killer saffron butter sauce.

Alex Bilo made the BTS mega smash hit Butter as part of a crack writing team. A song that spent weeks and weeks at the Billboard number 1 spot. Just huge. HUGE! Hear how it went down from a man I'm happy to say is my friend.  Yep it's rare I'm friendly with such big writers but we go way back now.. Ah how the time flies! Alex came up working with many badasses before he hit it big Here's some links to his old school crew: Scott Jacoby  https://en.wikipedia.org/wiki/Scott_Jacoby_(producer) Kevin Rudolf https://en.wikipedia.org/wiki/Kevin_Rudolf Jimmy_Douglass https://en.wikipedia.org/wiki/Jimmy_Douglass YES! Welcome hit maker Alex Bilo!  ____ No nitty this time! First time in 90 shows. Yep, it's a short pod this one. Hope you enjoy the brief look behind curtain. I'm making a new LP so I need my hours guys. Back to full speed in Dec. _____ Thanks to Distrokid for the kind sponsorship :) Get your music steaming in minutes! Take advantage of the savings HOWA offers ya! Use this 30% off code http://distrokid.com/vip/lidell

Get your butt-, er, book here: https://www.minuteearth.com/books/ Hyenas communicate via an information-dense physical medium (hyena butter) - and now MinuteEarth does too (book). SUPPORT MINUTEEARTH ************************** If you like what we do, you can help us!: - Become our patron: https://patreon.com/MinuteEarth - Share this video with your friends and family - Leave us a comment (we read them!) CREDITS ********* Kate Yoshida | Script Writer and Narrator David Goldenberg | Director Arcadi Garcia i Rius | Illustration, Video Editing and Animation Nathaniel Schroeder | Music MinuteEarth is produced by Neptune Studios LLC https://neptunestudios.info OUR STAFF ************ Sarah Berman • Arcadi Garcia i Rius David Goldenberg • Julián Gustavo Gómez Melissa Hayes • Alex Reich • Henry Reich • Peter Reich Ever Salazar • Leonardo Souza • Kate Yoshida OTHER CREDITS ***************** Hyena audio clips by Dr. Kenna Lehmann OUR LINKS ************ Youtube | https://youtube.com/MinuteEarth TikTok | https://tiktok.com/@minuteearth Twitter | https://twitter.com/MinuteEarth Instagram | https://instagram.com/minute_earth Facebook | https://facebook.com/Minuteearth Website | https://minuteearth.com Apple Podcasts| https://podcasts.apple.com/us/podcast/minuteearth/id649211176 REFERENCES ************** Hofer, H., M. L. East, I. Sammang, and & M. Dehnhard. 2001. Analysis of volatile compounds in scent-marks of spotted hyenas (Crocuta crocuta) and their possible function in olfactory communication. Chemical Signals in Vertebrates 9:141–148. Retrieved from: https://link.springer.com/chapter/10.1007/978-1-4615-0671-3_18 Theis, K.R., Venkataraman, A., Dycus, J. A., Koonter, K.D.S., Schmitt-Matzen, E.N., Wagner. A.P., Holekamp, K.E., & Schmidt, T.M (2013) Symbiotic bacteria appear to mediate hyena social odors. Proceedings of the National Academy of Sciences of the United States of America 110: 19832–19837. Retrieved from: https://www.pnas.org/cgi/doi/10.1073/pnas.1306477110 Theis, K. R., Schmidt, T. M. & Holekamp, K. E. (2012) Evidence for a bacterial mechanism for group-specific social odors among hyenas. Scientific Reports 2, 615. Retrieved from: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3431069/ MinuteEarth (2021). MinuteEarth Explains: How Did Whales Get So Big? & Other Curious Questions about Animals, Nature, Geology and Planet Earth. Retrieved from: https://www.MinuteEarth.com/books

On this episode, the brothers get into discussions on having partners that can't cook, recapping the Burden of Plugs Tour show in Atlanta, Conway's Shady Records debut w/ The Alchemist called "Piano Love", TTC winning the inaugural Cultural Influence Award at the BET Hip Hop Awards, getting into Dave Chappelle's Netflix special 'The Closer" & Squid Games, Kyrie refusing to take vaccine & forfeiting home games, + hell-of-a-lot more content! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/tbgp/message Support this podcast: https://anchor.fm/tbgp/support

It's SEASON 2 of THAT Sports Show!!! Jeremy "The Impact" York brings you his unique take on the latest big topics from the world of sports including the NFL, MLS, college football and more! Tonight he leads off with top NFL storylines including the Urban problem in Jacksonville, Trey Lance getting his first start, Quarterback career milestones and more! Then he talks college and pro game picks, Georgia State football and finishes with Atlanta United's push for the playoffs!   It's your NEW Favorite SHOW about sports: THAT Sports Show with Jeremy "The Impact" York (presented by Impact Media)!!! Remember to visit our local friends at Butter'd Utter (ice cream, coffee and more--Bremen and Carrollton).

This week on NRQ, Dr. Pepper has its own nightmare city, Zipp gets a new dog, and we learn about a World War 2 POW camp in Texas. "He's as Real as You or Me" by Dompston Checks In This episode is brought to you in part by Load Boost! Use the promo code NRQ10 and get your bottle today!  

We get into the second hour discussing all things Food Network and Pop Tart's all-new flavor coming your way!

In this very special post-Direct episode, Wood Hawker (BeatEmUps) and AntDude join Arlo to discuss Kirby and the Forgotten Land, ponder on Wood's fascinating theory about the Mario movie, and get in some last-minute Smash speculation ahead of the big reveal.   Be sure to follow @Arlocast on Twitter for updates and to get in on the fun!   For business inquiries, please contact arlocastofficial@gmail.com   Arlocast is edited and produced by Chris Jones (@Chris_Joneser).   Music by Northnan https://soundcloud.com/northnan   Logo art by Mar Castañeda https://wrackune.artstation.com   Many thanks to our guests!   AntDude YouTube:  https://www.youtube.com/antdude92 Twitter:  @AntDude92   Wood Hawker Youtube: youtube.com/user/BeatEmUps Twitter:  @BeatemupsWood

Nick Butter is a British born runner who went from a career in banking where he was extremely unhappy to one living a life where all of his passions can be mixed together. Nick has recently completed Running around the circumference of the UK completing 42 miles a day for 128 days consecutively. Running the world and embarking on various challenges has given Nick a new perspective on life and we can all have a new perspective on how we can help encourage others and build empathy in society.  This is Nick's second interview with Tales to Inspire, for the first interview you can head to episode 29 to hear his first tale.   Resources:

Butter, cake, and skillet skills. A sweet and savory treat. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Episode 304 Butter Fly He alone is my rock and my salvation, my fortress; I shall not be greatly shaken. (Psalm 62:2 - ESV) | Content help today from https://www.desiringgod.org/articles/kissing-the-wave https://knowtechie.com/this-foam-case-turns-your-smartphone-into-a-missile-for-video-footage/ Make Your Own Headlines is a daily podcast striving to help you make the grace of God your top story. With Dow Welsh, pastor of Holland Avenue Baptist Church. | Follow Make Your Own Headlines on your favorite podcast outlet below. | iTunes | https://tinyurl.com/make-itunes Spotify | https://tinyurl.com/make-spotify Amazon Music | https://tinyurl.com/make-amazon YouTube | https://tinyurl.com/myoh-youtube | For more info: Visit hollandavenue.com and listen to the weekly sermon podcast at https://tinyurl.com/habc-sermons | Intro music: "Marty's Story" from https://seeds.churchonthemove.com/resources/music | Color scheme: Each day's background color (Monday-Friday) is the official primary Pantone color of a few college football teams in South Carolina: The Citadel, USC, Coastal Carolina, Furman, Clemson (Orange on Friday!) Thanks to: Samson for making a super cool Go Mic http://www.samsontech.com/ Auphonic for making a super cool audiogram tool https://auphonic.com/ Audacity for making a super cool recording tool https://www.audacityteam.org/ Cube Whidden for making and coding lots of super cool stuff https://www.linkedin.com/in/cube-whidden-901b7712 BP Skinner Clothiers for the ultimate custom experience https://bpskinnerclothiers.com/

ETFs erleben einen nie dagewesenen Boom. Fast 10 Billionen US-Dollar sind darin inzwischen weltweit investiert. Ein Ende des Wachstums ist weiterhin nicht zu erkennen. Kein Wunder also, dass ETFs immer wieder von Vertretern aktiv gemanagter Fonds und zweifelhaften Experten unter Beschuss geraten. Die kostengünstigen ETFs üben einen immer größeren Druck auf deren Gebühreneinnahmen aus. Und wer lässt sich schon gerne die Butter vom Brot nehmen. Die Schmähungen sind aber oft auch sehr leicht zu durchschauen. Mit dem extraETF Chefredakteur Timo Baudzus entlarve ich die drei wichtigsten Kritikpunkte. Zudem gehen wir auf Hörerfragen ein. Viel Spaß beim Anhören! +++ Tipp: Allvest – powered by Allianz hat im vergangenen Herbst ein neues digitales Angebot für Altersvorsorge und Investment gestartet. Allvest entwickelt seine Serviceangebote ständig weiter: Ab sofort können Kunden alle Cockpit-Features bequem über die neue iOS-App auf Ihrem iPhone oder iPad nutzen. Die Allvest App kann kostenfrei im Apple App Store heruntergeladen werden. Mehr Informationen unter https://www.allvest.de/extraetf +++ Informationen zu im Podcast besprochenen Themen: Link zur Ausgabe 6 im Extra-Magazin Shop: https://shop.extraetf.com/collections/einzelausgaben?utm_source=podcast Infos zur ETP-Themenwoche vom 08.11. – 12.11.2021 https://www.etp-award.de/themenwoche/ Dr. Andreas Beck: Das sicherste Portfolio aller Zeiten https://www.edudip.com/de/webinar/etf-themenwoche-webinar-2/1586770 Dr. Gerd Kommer: Haben die Nullzinsen Anleihen-ETFs obsolet gemacht? https://www.edudip.com/de/webinar/etf-themenwoche-webinar-7/1586786 extraETF Finanzmanager: Überwache Deine Portfolios https://de.extraetf.com/offer/overview extraETF App: Die beste App für ETF-Anleger https://de.extraetf.com/service/extraetf-app ++++++++ Wenn Du dich noch intensiver über ETFs informieren möchtest, dann kann ich dir unsere Social-Media-Kanäle empfehlen. In unserer Facebook-Gruppe „ETF-Strategie“ kannst du dich mit knapp 50.000 Anlegern über ETFs austauschen. Hier geht es zu Facebook-Gruppe. https://www.facebook.com/groups/173765373152193 Spannende Infos, News und Aktuelles rund um extraETF.com findest Du auf unserem Instagram-Kanal. Wir freuen uns auf deinen Besuch! https://www.instagram.com/extraetf_de/ ++++++++ Es handelt sich dabei um einen Werbe- oder einen Affiliate-Link. Wenn Du diesen Link klickst und etwas kaufst oder abschließt, erhalten wir eine Provision. Dir entstehen dadurch keine Mehrkosten. Vielen Dank für deine Unterstützung.

IT'S SPOOKY TIME, YA FRUITY GOBLINS AND GHOULS!!!This week's episode begins with Ashley swooning over Danny Phantom and Shego. Tina retorts by explaining the gameplay of Legends of the Hidden Temple. For the movie this week, the pair talks about Jennifer's Body (Prime). A film about a possessed cheerleader who eats guys and makes out with ladies. Ashley and Tina wonder what song best describes someone's coming out experience. Jump to film - 15.35TW // several mentions of the r-word, microaggressions, racism (specifically toward the Asian community), assault, eating disorders, mental health facility, blood, gore, violence That's it for this episode! Full length episodes come out weekly on Tuesdays. Shorty episodes come out weekly on Thursdays. See ya later, alligayzers!!Support Us ! - https://www.buymeacoffee.com/femalegayzepodWhere to find us - https://solo.to/femalegayzepodLeave us a voicemail - (917) 408-3535Movies we've covered - https://boxd.it/brOoG

Neil Saavedra and Michael Gavina of Don Francisco's Coffee come together for this week's Technique of the Week!

There's a military trick that's supposed to help you fall asleep in two minutes, and Roz will try it out on us. What's something that can drop someone who's a "Perfect 10" down to a "5" immediately?  A few good answers we've seen include arrogance, entitlement, littering, being rude to waiters, and having no sense of humor. Eiffel 65 remake their classic ‘I'm Blue” for ‘Blue's Clues' 25th anniversary. We check in with Cheryl Burke and Cody Rigsby from ‘Dancing With The Stars' about Cheryl's positive Covid results. Lizzo Covers BTS' ‘Butter' and it's amazing! Professor Dalton Higgins chats with us about his new course about Drake and The Weeknd.

Alana from the KIDZ BOP Kids shares today's KIDZ BOP Daily update for Friday, October 1. It's Friday – which means it's time for Friday Favorites! Today's kids' song of the day is "Butter" by the KIDZ BOP Kids!

We are IN THE ROOM with Lance Horne & Kurt Phelan! Thrilled to get to talk to these two creative powerhouses who are also husbands as well as business partners as well as cuties as well as expert conversationalists. Lance is an Emmy award-winning composer, pianist, singer, and music director who has arranged for/performed with: Alan Cumming, Kylie Minogue, Liza Minnelli, Kristin Chenoweth and Ben Folds, just to name a mere modest handful. He is also a Steinway Artist which is a BFD (big forking deal.) You can catch him (& Kurt!) at his Monday night piano parties at Club Cumming (Monday's In The Club With Lance) and Tuesdays at The Q NYC Nightclub. Kurt is an award winning Aussie actor, theatre maker, and sommelier. Together, they make….. CANDLES that support artists!  WE LIGHT HOME  Now through October 11th, 2021, you can get $5 off with the code: BROADWAYSBACK at: www.welighthome.com (@welighthome). PLUS - any order over $50 gets a $20 cash back! @lance_horne @kurtphelan.au @welighthome @mondaysintheclub @spidermanhamlet @intheroompod @danakellycraig @sferezy  @broadwaypodcastnetwork We would be gob smacked into next week if you gave us a rating and review on iTunes! We so appreciate your lurve, shout outs, and support! XOXO IN THE ROOM is a proud member of the Broadway Podcast Network. www.bpn.fm Learn more about your ad choices. Visit megaphone.fm/adchoices

Today I'm excited to introduce you to Heidi Bollard and Natalie DuLaney of Butter Your Macros. I had the privilege of going on their podcast and I'm sharing it here with you today. These incredible women provide coaching for nutrition, weight loss and stress management. They are incredible at what they do and they are all around lovable women! If you're looking for help with your health, I can't recommend them enough! Head to www.butteryourmacros.com to learn more!

0:00 Intro 1:15 Australia 6:37 Biden 14:40 Kathy Hochul 31:03 Other Topics 37:05 Deena Hinshaw 41:33 Cryptocurrency For more updates, visit: http://www.brighteon.com/channel/hrreport NaturalNews videos would not be possible without you, as always we remain passionately dedicated to our mission of educating people all over the world on the subject of natural healing remedies and personal liberty (food freedom, medical freedom, the freedom of speech, etc.). Together, we're helping create a better world, with more honest food labeling, reduced chemical contamination, the avoidance of toxic heavy metals and vastly increased scientific transparency. ▶️ Every dollar you spend at the Health Ranger Store goes toward helping us achieve important science and content goals for humanity: https://www.healthrangerstore.com/ ▶️ Sign Up For Our Newsletter: https://www.naturalnews.com/Readerregistration.html ▶️ Brighteon: https://www.brighteon.com/channels/hrreport ▶️ Download our app: https://www.naturalnews.com/App ▶️ Join Our Social Network: https://brighteon.social/@HealthRanger ▶️ Check In Stock Products at: https://PrepWithMike.com

Craig talks about high cholesterol, hanging with cops, and Kanye. Get your tickets now for The Loosey Goosey Tour! - http://craigconant.com   Africa by Toto - https://www.youtube.com/watch?v=FTQbiNvZqaY   Follow Craig! Twitter - https://twitter.com/craigpconant/ IG - https://instagram.com/craigpconant/ Merch - https://craigconantstore.com/   Sign up for the Community Service Patreon! Bonus episodes! Merch! Exclusive stand-up sets! https://patreon.com/craigconant/

More all-time fave products, coming your way in today's Thingies episode! If you want to catch up on past installments, dive right in. To kick us off, though: a word about word games.   Ladies and gentlemen, the NYT Spelling Bee.   Leon Neyfakh's somehow-relevant Grub Street Diet.   Inkubator, crosswords by cis women, trans women, and woman-aligned constructors, and When We Cross Words to make your own crosswords.   Thingies!!! Zout, Laundress Mesh Washing Bags (related: a laundry drying rack), Kate's Butter, Stonewall Kitchen Bloody Mary Mixer (try also: McClure's Bloody Mary Mix), Breadblok GF bread (for glutinous bread in NYC: She Wolf Bakery Classic Batard), and Revlon ColorStay Lip Liner in Nude.   Destress with Calm and take 40% off a premium subscription with our link. Slip into Girlfriend Collective's sustainable, ethically made activewear. $25 off your first purchase of $100 or more when you use our link. Try professional counseling with BetterHelp and get 10% off your first month with our link. Tackle migraines with Cove and take 50% off your first month of medication and get free two-day shipping with our link. YAY.   Produced by Dear Media

What's the pettiest fight you've had with your significant other? Cassie is betting she'll win with the petty fight she had with her husband. The petty fight over BUTTER that had them not talking to each other and ended up with them getting TWO different sticks of the SAME butter as a compromise.  See acast.com/privacy for privacy and opt-out information. Become a member at https://plus.acast.com/s/the-bert-show.