Podcasts about candied

Gingerbread 75g butter + extra for buttering 100g dark muscovado sugar 100g golden syrup 35g crystallized ginger roughly chopped 50ml whole milk 1 egg 2 teaspoons ground ginger 150g self raising flour Icing sugar to dustLightly butter a cake tin and dust with flour, shaking off the excess. Set oven to 180°c. Place butter, sugar and syrup in a pan and gently cook until the sugar has dissolved. Cool for 5 minutes. Blend the egg, crystallized ginger and milk together. Whisk into the butter mixture and then mix in the flour and ground ginger to a smooth batter. Pour into the tin and bake for about 40 minutes or until an inserted skewer comes out clean. Cool in the tin for 10 minutes then turn onto a plate and dust with icing sugar.Candied Tangerines 4 tangerines 50g castor sugar Pinch cinnamonPeel the tangerines and slice in half. Heat the sugar in a large hot pan and cook until caramelized. Add 50ml of hot water and cook to thick syrup. Add the cinnamon and then the tangerines cut side down. Cook until candied and allow to sit in the pan to cool. You should end up with a caramelized sauce.Date molasses yoghurt 250ml Greek style yoghurt 1 tablespoon date molasses 1 teaspoon vanilla extract Mix the vanilla into the yoghurt and then swirl in the date molasses. Slice the cake, add some of the candied tangerines and cooking juices and serve with the yoghurt.

We explore candied fruit, small-batch cookies, how to make maple syrup and an ancient fruit — the date. Rawaan Alkhatib takes us on a hot date, offering a global perspective on the ancient superfood. Chewy and gooey, small batch bakes are perfect when you want just a little sweetness — and Edd Kimber knows how to mix them up. Camilla Wynne shows us how to make stunning candied fruit. Peter Gregg pursues happiness via maple syrup. Baker and chocolatier Valerie Gordon explains how she sugars rose petals for her bestselling petits fours. Subscribe to our newsletter at kcrw.com/goodfood

Candy Ride (Arg) is a top five lifetime active sire and a sire of six Champions—including 2018 Horse of the Year Gun Runner, who amassed over $15,000,000 in earnings. The sire of juvenile champions as well as older horses, Candy Ride has thrown both precocious and durable runners.In 2023 Candy Ride added two G1 winners raising his tally to 19. Two-year-old filly Candied captured the G1 Alcibiades at Keeneland and was third in the G1 Breeders' Cup Juvenile Fillies. Three-year-old colt Geaux Rocket Ride won the historic G1 Haskell stakes and was second in the G1 Pacific Classic. Other 2023 graded stakes winners include Heavenly Sunday, Touch'n Ride, Candy Man Rocket, Confidence Game and Hit Show. Making him a top 5 sire by graded stakes winners.Candy Ride is accomplished in the sales ring as well, with lifetime yearling sales up to $1,000,000 and lifetime two-year-old sales up to $975,000. In 2023 he had yearling sales of $850,000, $800,000, $700,000, $525,000, $500,000, etc. cementing his commercial appealHe is a proven sire of sires, led by Gun Runner and Twirling Candy. Gun Runner is a top three general sire and is the leading third-crop sire in nearly every category. Twirling Candy is a proven top level sire and ranking in the top 15 general sires. Both have seen commercial success with seven-figure yearling sales. Next in line is young sire Game Winner, who's first-crop of yearlings to sell reached $600,000, with many six-figure sales.

Welcome to another episode of "Dishing with Stephanie's Dish." Today, we're thrilled to talk with Rebecca Blackwell, a recipe developer, Substack writer, and published cookbook author of the “Lets Get Lost Cookbook”. Rebecca shares her fascinating journey of selling her possessions to live and travel full-time in an RV with her husband. Join us as we dive into Rebecca's upcoming cookbook, "Let's Get Lost," her inspirational journey of writing and recipe development, and the launch of the “Lost Supper Club.” We'll explore how she balances creativity and connection while on the road, finding community through food, and the power of diverse culinary experiences that make the world feel a little bit smaller and certainly more delicious. Get ready for a heartwarming discussion about food, community, and life's unexpected adventures!Here is a recipe from the bookThis is an upside down cake, with a sticky caramel date mixture that's baked on the bottom of the cake but is then flipped over to become the top. The batter is flavored with pureed dates, an entire orange, a bit of miso, and a lot of vanilla.Wait. Miso? I fell in love with miso in baking after making the Miso Maple Loaf in Baking With Dori and I haven't looked back. Just as it does in savory dishes, miso adds layers of complex flavor, including a hint of umami - and a little umami is always a good thing, even in sweet treats.Candied pistachios add some crunch, and I would like to mention that if you want any leftover for the actual cake it's wise to make extra because you and everyone around you will find them irresistible.It's also worth mentioning that one of our Lost Supper Club guests (you know who you are, Narissa) actually squealed with delight after tasting this cake. Like an actual, alarmingly loud, squeal. It was really more of a scream, and I can't imagine a higher endorsement.Orange and date cake with candied pistachiosIngredientsFor the caramel and date glaze:* 6 tablespoons unsalted butter, at room temperature* 1/2 cup + 2 tablespoons brown sugar, light or dark* 1 tablespoon corn syrup* 2 teaspoons pure vanilla extract* 3/4 teaspoon kosher salt, OR 1/2 teaspoon table salt* 8 ounces dates (about 1 cup), pits removed, cut into bite-size piecesFor the cake:* 1 3/4 cup all-purpose flour* 1 3/4 tsp baking powder* 1/4 tsp baking soda* 1/4 tsp salt* 1 medium to large size orange* 1/2 cup brown sugar, light or dark* 1 stick (4 ounces/ 8 tablespoons) unsalted butter, at room temperature* 1/4 cup white miso* 2 large eggs, at room temperature* 8 ounces (about 1 cup) dates, pits removed* 1 tablespoon pure vanilla extract* 1/3 cup plain, unsweetened greek yogurt, whole milk or 2%* 1/2 cup orange marmaladeInstructions:Get Instructions for the recipe hereLISTEN TO THE FULL EPISODE TRANSCRIPT:Stephanie Hansen [00:00:15]:Hello, everybody, and welcome to Dishing with Stephanie's dish. I'm Stephanie Hansen. You are here at the podcast that talks to foodies, cookbook writers. And today, we have, I would say, all 3 plus more. We have Rebecca Blackwell. She is a recipe developer. She is on the verge of releasing her “Let's Get Lost”, the cookbook. She is a Substack writer who has a Substack newsletter called “Let's Get Lost. She also is starting and launching the “Lost Supper Club” and has been out in the space. One of the things about Rebecca that intrigues me, not the most because you're just a nice person, but beyond that, you live in an RV. You kinda upended your life, sold your worldly possessions, and bought a pull behind, and you and your husband travel all over the United States in your RV. We are talking right now in your RV, which I know you've got a good cookbook shelf. I see it behind you. Welcome to the show, Rebecca.Rebecca Blackwell [00:01:11]:Thank you so much for having me, Stephanie. I'm so happy to be here.Stephanie Hansen [00:01:14]:Me too. So for people that maybe aren't familiar with your story, can you talk about how you decided to just chuck it all and get into the RV?Rebecca Blackwell [00:01:24]:Yeah. Absolutely. So, we had 3 children, and, when our youngest was about 7, we decided that we wanted to work towards getting to the place where we could work from anywhere in the world by the time all of our kids were graduated. And so our youngest was getting off or getting ready to go off to college in in 2019, and and we had done it. We were both working virtually, and and we could work anywhere where there was an Internet connection. And and so we were our initial plan was that we were gonna just rent Airbnb's in various places for, you know, 3 months or 6 months or whatever at a time. So some friends of ours in Southern California were heading off to Europe for a couple of months and asked us to come house sit, and we were like, great. This will be a great test run for how this works.Rebecca Blackwell [00:02:11]:And we loved living and working in a new place, but we hated living in somebody else's home. And so we weren't sure what we were gonna do about that, and, we met up with some old high school friends while we were there that lived in an RV, and it was like the answer to all of our problems. We had never considered living in an RV. We had never in our entire lives spent one night in any kind of a camper of any kind. We're just not the camping kind of people. But we went home from that trip, and, within 5 months, we had sold our house and bought a 5th wheel RV and moved ourselves into it. So the first night we ever spent in a camper, we had already sold the house and bought our RV. So and that it's been a long time 5 years.Stephanie Hansen [00:03:00]:Did you feel brave doing it at the time?Rebecca Blackwell [00:03:04]:You know, we just felt very exciting until the night we closed on our house, and then I got a little freaked out. Understandably. What have I done? But, you know, the first night, we, we lived in Colorado, and we drove, we closed on our house on a Monday, and we drove to, Katy, Texas to pick up the RV on a Tuesday and, picked it up on Wednesday. And that first night in the camper, I wasn't worried at all. It it instantly felt like the right decision. We felt at home in it almost immediately. And, you know, we really haven't looked back. We we say that we'll keep doing it until we get tired of doing it, but so far, you know, it's been almost 5 years, and we're not anywhere close to being ready to stop.Stephanie Hansen [00:03:53]:What I think is kinda hilarious about you in particular is you have this sort of idea of who might be in an RV park, and I've been in a lot of RV parks.Rebecca Blackwell [00:04:02]:Yeah.Stephanie Hansen [00:04:02]:And you're I don't know about your husband, but for sure, you are like this type a organized, hyper productive person who's doing all this work from an RV park. I mean, your substack newsletter alone with Let's Get Lost kind of focuses on the RV living aspects and the travel aspects, but also recipes. And then as if that wasn't enough, you've launched the Lost Supper Club that just launched. What made you decide you needed yet another outlet? Because you just seem super prolific.Rebecca Blackwell [00:04:34]:Yeah. Well, you know, ask me at the end of the year if I regret adding another thing, and I'll I'll let you know. But but, really, at the end of last year, I I was just looking for more ways to connect with people on a more meaningful way as we travel around. It you know, we love being in a new place and kind of immersing ourselves in the culture of the place as much as we can. And we have met people without even trying all over the country, and that's been really fun. But this year or this last year, I I was just thinking a lot about how, when we're in a new place, when I have the opportunity to spend a few hours with somebody that lives there, it it just enriches both of our lives, in a in a really meaningful way. And so I thought, well, with the lost supper club, if I can do that and then write about it, then maybe I could also inspire other people to get together with friends over dinner on a more regular basis. I feel like it's kind of a a lost art that, and we're we're we're just craving that in person connection.Rebecca Blackwell [00:05:42]:Everywhere I go, I talk to people about this, and everybody seems to be craving that in person connection, but they're not really sure how to go about starting it. So that's kinda what I'm hoping to do is by doing it myself and writing about it, inspire more people to do the same thing.Stephanie Hansen [00:05:56]:I think food too is so common in that everyone speaks the same language when it comes to food. You know, no no matter what you eat, whether what you prepare, it has a way of bringing people together. And one of the things that you and I have talked about offline is how challenging you know, when you're a a nomad, we'll call it, it's challenging to keep up those, relationships with friends and family because they don't know where you are, and you can't just, you know, have your weekly tennis date.Rebecca Blackwell [00:06:27]:That's right. That's right. Yeah. That's been a big challenge with our friends back home in Colorado is maintaining those relationships with some of our closest friends. Thankfully, we tend to attract the kind of friends that are also similar in that they, they're very independent. They have they travel all over the place. And so it's pretty easy to just pick up where we left off. But, but I I'm just I'm starting to become a little more conscious of, trying to do things like phone calls and just just text messages and and just reaching out in any way I can to some of these relationships while we're on the road because because they are important.Rebecca Blackwell [00:07:05]:They're, those those connections that we form with people that become lifelong friends, you know, it's it's one of the most valuable things, in my life. The older I get, the more I realize how how deeply important they are.Stephanie Hansen [00:07:22]:Also, like, I'm curious what your thoughts are because I don't know your husband at all. But, my husband has a small group of friends, and they're the same friends he's had since, like, 6th grade. Oh, wow. I am, like, someone that craves a lot of friends, lot of different types of people. Everyone I meet becomes my friend. Like, we just have different needs. I'm an extrovert. He's an introvert.Stephanie Hansen [00:07:46]:Like, how to fill our buckets. Would you say you're more introverted? Or how do you is your husband, like, on the same page with you? Or do you spend a lot of time forging connections?Rebecca Blackwell [00:07:56]:Yeah. So, both of us have a strong tendency to just keep to ourselves and hold ourselves away. And that's part of the the more concentrated effort on my part of reaching out to more people and making those connections. Because if it's not deliberate, we won't do it. We're very happy parking ourselves in the middle of nowhere for months at a time and not really talking to anybody except each other.Stephanie Hansen [00:08:23]:My god. That's horrifying to me.Rebecca Blackwell [00:08:27]:We love it. We love it. We love it. But the like, no matter how introverted you tend to be, those those connections with other people are are just important. And, and so, you know, my my husband's a little worried about how many social activities I have planned for us this year because he, he gets really worn out by it. But, but, also, when he's there, he has a good time, and he knows that it's good for him as well. So, so we'll see. At the end of the year, we'll we'll take stock and see if it was too much for us or or not.Stephanie Hansen [00:09:07]:So let's get lost details. It's your newsletter on Substack that details all the places that you are and what you're cooking along the way. The Last Supper Club is the new paid version of substack that you will belong to this club. You'll talk about ways to entertain. You'll share recipes in your January edition. You did a really nice overview of homemade pasta. Because I just filmed a TV show about pasta, and I made pasta myself at home for the first time.Rebecca Blackwell [00:09:37]:Oh, fun.Stephanie Hansen [00:09:38]:Yeah. So it was really fun to read your recipe and your techniques. And then the let's get lost, the cookbook is on the verge of coming. So tell me where you're at with that and when we'll be able to get our hands on it.Rebecca Blackwell [00:09:50]:Yeah. So that should be out the last week of this month, January, the last week of January. And, there'll be links on, rebecca Blackwell.com and on both of my blogs. So, yeah, I'm I'm very excited about that. It's a 140 something recipes, 135 page cookbook, full color photos of every of every recipe. And, it wasn't a book I had intended to write last year. I just I was publishing so many recipes on substack that I thought, you know, I'm just gonna throw these together into, like, a quick little downloadable book, and then it turned into a full blown a full blown cookbook. SoStephanie Hansen [00:10:35]:So how do you do it? Are you printing on demand? Because you're obviously not warehousing things in your RV.Rebecca Blackwell [00:10:41]:Exactly. Yeah. No. Yeah. We're printing on demand. So it'll be available on print and, downloadable PDF and Kindle. So 3 different options for that. And then I'm already started on volume 2.Rebecca Blackwell [00:10:55]:So this year's volume 2 will be focused more on, supper club, and it'll be organized by the areas, that we've traveled to. So Southern California, Louisiana, the Midwest. There's a there's a pool. Yeah. And it'll include other people's recipes as well. So as we travel around and and cook and have dinner with other people, they will contribute recipes to the book. So it'll be more of a a collaborate collaborative effort.Stephanie Hansen [00:11:23]:Oh, gosh. I just love it. You're so prolific. You were a marketer in your other life before getting into the RV and kind of branching off and doing your own freelance. What did you market?Rebecca Blackwell [00:11:34]:Yeah. So I mostly worked with, businesses who wanted to improve their online strategies. So, strategies. So, I put together very comprehensive strategies for them that included, you know, a lot of different factors, and I did a lot of writings, wrote a lot of websites, a lot of emails, a lot of blog posts. I was the ghostwriter for quite a few companies' blog posts over the years. So back in 2013, I thought, maybe I'd like to do this for myself, and that's when I started my first blog. And and then gradually, I started as the blog grew, I was able to let go of some clients on a very gradual basis and was finally full time with food blogging by 2020.Stephanie Hansen [00:12:18]:That's so exciting. When you're in your RV and you're, like, making a recipe, you know, do you find space as a limitation, or how do you get, like, the perfect photograph? And have you had to adapt?Rebecca Blackwell [00:12:30]:Yeah. Yeah. That has been a a big adaption in in our house before we sold it and moved into the RV. I had a whole room just for photography, and that was that was amazing. But I have discovered that there's really nothing that you can't do in a small space. If you have it's like money. If however much you have, you seem to need it all. And that's how space is.Rebecca Blackwell [00:12:53]:I think however much you have, you figure out a way to need it all, but you don't actually need it all. So, for an RV kitchen, mine is much nicer and much bigger than a lot of RVs. As we were looking towards buying an RV, we looked at, I don't know, a 100 different models and found one where the kitchen would work for me. And it hasn't limited what I've been able to do really at all, which has been really nice. And then photography, I just use these, like, 24 inch photography boards. And Yeah. You know, some of them, you would never know that it's a board even though it's a small little board. You know, the cover of the cookbook has a window in the background, the the cover photo.Rebecca Blackwell [00:13:40]:And people are shocked to know that that's not a window, that it's just a a board that I set up on on my kitchen table.Stephanie Hansen [00:13:48]:And create, like, a little good light, and there you go.Rebecca Blackwell [00:13:51]:Exactly. Exactly. Artificial lighting for photography has been a a game changer for me because, relying on how the light comes in and what time of day it is and where we are in the world and what the weather is doing and, you know, all of those things affect it. And so that's been that's been really important to use artificial lighting in in the RV.Stephanie Hansen [00:14:14]:One thing I'm curious about, I feel like travel and being in new spaces and meeting new people, I feel like that so, like, inspires creativity and gets you sort of out of your day to day existence. Does that persist when you're, like, your day to day existence is all those things? So I'm just curious. Like, I'm wondering how it is that you, like, ground yourself when everything around you is changing, or is that just a constant source of inspiration? Like food, like the ingredients. Everything is different everywhere you go.Rebecca Blackwell [00:14:52]:That's true. Yeah. That's very true. You know, it's interesting. I I just started listening to a book that's talking about the difference between, it's it's mostly focused on anxiety and the difference between right brain and left brain functionality. And our right brain is really where our creativity lies. And, the more stressed out and anxious we are, the the more it shuts down creativity. It, like, just closes that part off of us. And I feel like as we travel around, I can identify how when we get into a new place, the more I'm able to just be present in that place and appreciate the experience of being there, the more I can feel that creativity opening up and, just relaxing relaxing my mind enough to to, like, really see where are we and and and what is this place like. And and that just brings forth a whole bunch of new ideas. And then also What's the book?Stephanie Hansen [00:15:55]:Do you know?Rebecca Blackwell [00:15:56]:Oh, yeah. It's, Martha Beck.Stephanie Hansen [00:15:59]:Okay.Rebecca Blackwell [00:15:59]:And, I don't remember the title, but it's her it's her newest one, and there's the word anxiety in the title.Stephanie Hansen [00:16:04]:It's highly recommended. And just put it in the show notes in case anyoneRebecca Blackwell [00:16:08]:Very good. Yeah. Because she has this idea that we can use our creative mind to calm stress and anxiety in our lives, and I I love that idea. So and, you know, before we moved into the RV, I I could have, you know, shopped at the same places, and I could have very distinct ideas and just go to the grocery store and get them. And now I have to show up with a very loose idea of what I want because you never know. You never know what's gonna be there. Yeah.Stephanie Hansen [00:16:33]:And that justRebecca Blackwell [00:16:35]:also been a creative, I think a creative boost to not be so rigid in that thinking.Stephanie Hansen [00:16:41]:Yeah. I love that idea. Also, I think for we're in this kind of weird political place where everybody is very polarized in their silos, and you're either all this or you're all that, and there's very little nuance. One thing I found about traveling that really helped me a lot is this idea that wherever you are in an RV park, like Yep. Whether you're alone or you're with others, everybody's kind of there for the same things.Rebecca Blackwell [00:17:11]:That's right.Stephanie Hansen [00:17:12]:You might approach them differently. Like, your political flag might fly differently. But at the end of the day, they're sitting out there at their campfire. You're sitting out at your campfire. It doesn't hurt you to kinda go over and introduce yourself and share a beer or a glass of wine. And I just felt so appreciative that I had that experience because when I'm in a dark place and I'm feeling like I'm alone in my own silo, I remember that, oh, no. There's all these other people out there, and we kinda get to it a different way, but we want security for our family. We wanna have jobs that are meaningful.Stephanie Hansen [00:17:47]:We wanna love and be able to be, you know, in a place that's beautiful. That really helped me have a lot of empathy for people that weren't like me.Rebecca Blackwell [00:17:57]:Yeah. I agree completely. We had this one experience a couple of years ago where we were talking to a couple in our campground, and, he got on a a tangent of all sorts of political ideas. And and we just stood there listening, and and I didn't agree with pretty much anything he was saying. And at the end of it, I I just said, you know, I didn't actually agree with anything that you just said, but one thing that I've learned is that there are good people everywhere even if they think differently from me. And so then we ended up talking about that. And that, I I have strong opinions about a lot of things. And so the more I meet people that don't share that same perspective, the the better it is for me, the better it is for my my state of mind.Rebecca Blackwell [00:18:50]:I can get very pigeonholed into thinking that the world is a dark place. And then when I'm out in it and actually meeting the people that live in all of these places, it's a it's a solid reminder that it's not it's not a dark place. Most people are very generous and very kind and very friendly. And in every state, that's true.Stephanie Hansen [00:19:12]:We Yeah.Rebecca Blackwell [00:19:13]:We have states that we enjoy more than others, but we have found good people and beautiful places pretty pretty much everywhere.Stephanie Hansen [00:19:23]:That is, like, the moral of the story, isn't it? Like, right what you just said. And it's why I I love sailing. I love RV ing. I love going to Europe. I love traveling. And Yeah. You know, I'm fortunate in that I have some reserves to do that, but you can just travel to your state park down the road and just really explore it in your car and sleep in your car and meet so many different people. And I didn't sleep in a tent for well, honestly, I've only slept in a tent, like, probably twice because I've either had an RV or a cabin or but it is a very eye opening experience to just put yourself out there and the people that you meet.Stephanie Hansen [00:20:03]:So I'm really excited about your lost, the let's, not the let's get lost. I'm excited about the lost supper club. Because in the Midwest, as you know, supper clubs are such a big deal here.Rebecca Blackwell [00:20:15]:Yes. I know. So that I did I didn't know anything about supper clubs until we visited the Midwest. And then I was like, well, this is cool.Stephanie Hansen [00:20:24]:Yeah. And some of them are they're sort of older, folks here, but then there's others that are more modern now, and we're kinda getting back to seeing fancy relish trays and fancy high end restaurants. And just the idea of the supper club being, like, a place where you gather on a Friday or Saturday night, and it can be with friends. And it doesn't have to be at a restaurant all the time, and it certainly does not have to always be steak.Rebecca Blackwell [00:20:49]:That's right. Well, and in the south, if you say supper club, people don't even realize that you're talking about an establishment. They supper clubs are a group of friends that get together on a regular basis. They're very organized, and, we we met some friends in Louisiana a few years ago. We're we're gonna do a supper club, at her place this year. But but she invited us to her home for dinner, and that's what it was. It was a supper club, and the table was tablescaped, and the China was out, and everybody was in their Sunday best. And, I mean, like, it was a it was an amazing dinner, an amazing event, and they they just she just does that all the time.Rebecca Blackwell [00:21:29]:It's just a a normal part of life to have theseStephanie Hansen [00:21:32]:Oh, fun.Rebecca Blackwell [00:21:33]:Amazing dinner parties with groups of people gathered around her table. And and so that's more what it is in the south. So, there's there's a lot of options and a lot of variety, for people to kind of create more community over food. And and, honestly, there's something about humans where we want if we're gonna get together with people, we want there to be food.Stephanie Hansen [00:21:56]:Yeah. Yes. Hot tea does not do it. You gotta have a stone or a biscuit or something else.Rebecca Blackwell [00:22:03]:Yes. That's right. That's right.Stephanie Hansen [00:22:24]:You can preorder the book now. We will provide a link in the show notes. Rebecca Blackwell, thank you for being our guest today. It was super fun to just chat with you. I think it's funny too the cookbooks behind you that made it on the RV list. You have probably, like, 30, way more than I would have thought.Rebecca Blackwell [00:23:09]:I have another 30 in our bedroom.Stephanie Hansen [00:23:12]:Okay. So do you read cookbooks like you read novels? Yes. Same. Like, at night when I'm in bed, I'm, like, reading a cookbook, not necessarily a book as it were.Rebecca Blackwell [00:23:23]:Yes. Well and I'm starting to order more on Kindle because, you know, I only have so much space. And Yeah. And I don't love the the Kindle cookbooks as much. It's ugh. I love having a book in my hands, but I can't stop buying them. So Yeah. Something hasStephanie Hansen [00:23:40]:Yeah. You gotta make make do where you can. Well, it was great to chat with you. Like I said, I'll have all the links for everything in the show notes here, and good luck. And I can't wait to connect with you next year after you've had this whole year of creativity behind you to see where it goes.Rebecca Blackwell [00:23:56]:Thank you so much for having me.Stephanie Hansen [00:23:58]:Thanks, Rebecca. We'll talk soon. 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

Welcome to another episode of "Dishing with Stephanie's Dish." Today, we're thrilled to talk with Rebecca Blackwell, a recipe developer, Substack writer, and published cookbook author of the “Lets Get Lost Cookbook”. Rebecca shares her fascinating journey of selling her possessions to live and travel full-time in an RV with her husband. Join us as we dive into Rebecca's upcoming cookbook, "Let's Get Lost," her inspirational journey of writing and recipe development, and the launch of the “Lost Supper Club.” We'll explore how she balances creativity and connection while on the road, finding community through food, and the power of diverse culinary experiences that make the world feel a little bit smaller and certainly more delicious. Get ready for a heartwarming discussion about food, community, and life's unexpected adventures!Here is a recipe from the bookThis is an upside down cake, with a sticky caramel date mixture that's baked on the bottom of the cake but is then flipped over to become the top. The batter is flavored with pureed dates, an entire orange, a bit of miso, and a lot of vanilla.Wait. Miso? I fell in love with miso in baking after making the Miso Maple Loaf in Baking With Dori and I haven't looked back. Just as it does in savory dishes, miso adds layers of complex flavor, including a hint of umami - and a little umami is always a good thing, even in sweet treats.Candied pistachios add some crunch, and I would like to mention that if you want any leftover for the actual cake it's wise to make extra because you and everyone around you will find them irresistible.It's also worth mentioning that one of our Lost Supper Club guests (you know who you are, Narissa) actually squealed with delight after tasting this cake. Like an actual, alarmingly loud, squeal. It was really more of a scream, and I can't imagine a higher endorsement.Orange and date cake with candied pistachiosIngredientsFor the caramel and date glaze:* 6 tablespoons unsalted butter, at room temperature* 1/2 cup + 2 tablespoons brown sugar, light or dark* 1 tablespoon corn syrup* 2 teaspoons pure vanilla extract* 3/4 teaspoon kosher salt, OR 1/2 teaspoon table salt* 8 ounces dates (about 1 cup), pits removed, cut into bite-size piecesFor the cake:* 1 3/4 cup all-purpose flour* 1 3/4 tsp baking powder* 1/4 tsp baking soda* 1/4 tsp salt* 1 medium to large size orange* 1/2 cup brown sugar, light or dark* 1 stick (4 ounces/ 8 tablespoons) unsalted butter, at room temperature* 1/4 cup white miso* 2 large eggs, at room temperature* 8 ounces (about 1 cup) dates, pits removed* 1 tablespoon pure vanilla extract* 1/3 cup plain, unsweetened greek yogurt, whole milk or 2%* 1/2 cup orange marmaladeInstructions:Get Instructions for the recipe hereLISTEN TO THE FULL EPISODE TRANSCRIPT:Stephanie Hansen [00:00:15]:Hello, everybody, and welcome to Dishing with Stephanie's dish. I'm Stephanie Hansen. You are here at the podcast that talks to foodies, cookbook writers. And today, we have, I would say, all 3 plus more. We have Rebecca Blackwell. She is a recipe developer. She is on the verge of releasing her “Let's Get Lost”, the cookbook. She is a Substack writer who has a Substack newsletter called “Let's Get Lost. She also is starting and launching the “Lost Supper Club” and has been out in the space. One of the things about Rebecca that intrigues me, not the most because you're just a nice person, but beyond that, you live in an RV. You kinda upended your life, sold your worldly possessions, and bought a pull behind, and you and your husband travel all over the United States in your RV. We are talking right now in your RV, which I know you've got a good cookbook shelf. I see it behind you. Welcome to the show, Rebecca.Rebecca Blackwell [00:01:11]:Thank you so much for having me, Stephanie. I'm so happy to be here.Stephanie Hansen [00:01:14]:Me too. So for people that maybe aren't familiar with your story, can you talk about how you decided to just chuck it all and get into the RV?Rebecca Blackwell [00:01:24]:Yeah. Absolutely. So, we had 3 children, and, when our youngest was about 7, we decided that we wanted to work towards getting to the place where we could work from anywhere in the world by the time all of our kids were graduated. And so our youngest was getting off or getting ready to go off to college in in 2019, and and we had done it. We were both working virtually, and and we could work anywhere where there was an Internet connection. And and so we were our initial plan was that we were gonna just rent Airbnb's in various places for, you know, 3 months or 6 months or whatever at a time. So some friends of ours in Southern California were heading off to Europe for a couple of months and asked us to come house sit, and we were like, great. This will be a great test run for how this works.Rebecca Blackwell [00:02:11]:And we loved living and working in a new place, but we hated living in somebody else's home. And so we weren't sure what we were gonna do about that, and, we met up with some old high school friends while we were there that lived in an RV, and it was like the answer to all of our problems. We had never considered living in an RV. We had never in our entire lives spent one night in any kind of a camper of any kind. We're just not the camping kind of people. But we went home from that trip, and, within 5 months, we had sold our house and bought a 5th wheel RV and moved ourselves into it. So the first night we ever spent in a camper, we had already sold the house and bought our RV. So and that it's been a long time 5 years.Stephanie Hansen [00:03:00]:Did you feel brave doing it at the time?Rebecca Blackwell [00:03:04]:You know, we just felt very exciting until the night we closed on our house, and then I got a little freaked out. Understandably. What have I done? But, you know, the first night, we, we lived in Colorado, and we drove, we closed on our house on a Monday, and we drove to, Katy, Texas to pick up the RV on a Tuesday and, picked it up on Wednesday. And that first night in the camper, I wasn't worried at all. It it instantly felt like the right decision. We felt at home in it almost immediately. And, you know, we really haven't looked back. We we say that we'll keep doing it until we get tired of doing it, but so far, you know, it's been almost 5 years, and we're not anywhere close to being ready to stop.Stephanie Hansen [00:03:53]:What I think is kinda hilarious about you in particular is you have this sort of idea of who might be in an RV park, and I've been in a lot of RV parks.Rebecca Blackwell [00:04:02]:Yeah.Stephanie Hansen [00:04:02]:And you're I don't know about your husband, but for sure, you are like this type a organized, hyper productive person who's doing all this work from an RV park. I mean, your substack newsletter alone with Let's Get Lost kind of focuses on the RV living aspects and the travel aspects, but also recipes. And then as if that wasn't enough, you've launched the Lost Supper Club that just launched. What made you decide you needed yet another outlet? Because you just seem super prolific.Rebecca Blackwell [00:04:34]:Yeah. Well, you know, ask me at the end of the year if I regret adding another thing, and I'll I'll let you know. But but, really, at the end of last year, I I was just looking for more ways to connect with people on a more meaningful way as we travel around. It you know, we love being in a new place and kind of immersing ourselves in the culture of the place as much as we can. And we have met people without even trying all over the country, and that's been really fun. But this year or this last year, I I was just thinking a lot about how, when we're in a new place, when I have the opportunity to spend a few hours with somebody that lives there, it it just enriches both of our lives, in a in a really meaningful way. And so I thought, well, with the lost supper club, if I can do that and then write about it, then maybe I could also inspire other people to get together with friends over dinner on a more regular basis. I feel like it's kind of a a lost art that, and we're we're we're just craving that in person connection.Rebecca Blackwell [00:05:42]:Everywhere I go, I talk to people about this, and everybody seems to be craving that in person connection, but they're not really sure how to go about starting it. So that's kinda what I'm hoping to do is by doing it myself and writing about it, inspire more people to do the same thing.Stephanie Hansen [00:05:56]:I think food too is so common in that everyone speaks the same language when it comes to food. You know, no no matter what you eat, whether what you prepare, it has a way of bringing people together. And one of the things that you and I have talked about offline is how challenging you know, when you're a a nomad, we'll call it, it's challenging to keep up those, relationships with friends and family because they don't know where you are, and you can't just, you know, have your weekly tennis date.Rebecca Blackwell [00:06:27]:That's right. That's right. Yeah. That's been a big challenge with our friends back home in Colorado is maintaining those relationships with some of our closest friends. Thankfully, we tend to attract the kind of friends that are also similar in that they, they're very independent. They have they travel all over the place. And so it's pretty easy to just pick up where we left off. But, but I I'm just I'm starting to become a little more conscious of, trying to do things like phone calls and just just text messages and and just reaching out in any way I can to some of these relationships while we're on the road because because they are important.Rebecca Blackwell [00:07:05]:They're, those those connections that we form with people that become lifelong friends, you know, it's it's one of the most valuable things, in my life. The older I get, the more I realize how how deeply important they are.Stephanie Hansen [00:07:22]:Also, like, I'm curious what your thoughts are because I don't know your husband at all. But, my husband has a small group of friends, and they're the same friends he's had since, like, 6th grade. Oh, wow. I am, like, someone that craves a lot of friends, lot of different types of people. Everyone I meet becomes my friend. Like, we just have different needs. I'm an extrovert. He's an introvert.Stephanie Hansen [00:07:46]:Like, how to fill our buckets. Would you say you're more introverted? Or how do you is your husband, like, on the same page with you? Or do you spend a lot of time forging connections?Rebecca Blackwell [00:07:56]:Yeah. So, both of us have a strong tendency to just keep to ourselves and hold ourselves away. And that's part of the the more concentrated effort on my part of reaching out to more people and making those connections. Because if it's not deliberate, we won't do it. We're very happy parking ourselves in the middle of nowhere for months at a time and not really talking to anybody except each other.Stephanie Hansen [00:08:23]:My god. That's horrifying to me.Rebecca Blackwell [00:08:27]:We love it. We love it. We love it. But the like, no matter how introverted you tend to be, those those connections with other people are are just important. And, and so, you know, my my husband's a little worried about how many social activities I have planned for us this year because he, he gets really worn out by it. But, but, also, when he's there, he has a good time, and he knows that it's good for him as well. So, so we'll see. At the end of the year, we'll we'll take stock and see if it was too much for us or or not.Stephanie Hansen [00:09:07]:So let's get lost details. It's your newsletter on Substack that details all the places that you are and what you're cooking along the way. The Last Supper Club is the new paid version of substack that you will belong to this club. You'll talk about ways to entertain. You'll share recipes in your January edition. You did a really nice overview of homemade pasta. Because I just filmed a TV show about pasta, and I made pasta myself at home for the first time.Rebecca Blackwell [00:09:37]:Oh, fun.Stephanie Hansen [00:09:38]:Yeah. So it was really fun to read your recipe and your techniques. And then the let's get lost, the cookbook is on the verge of coming. So tell me where you're at with that and when we'll be able to get our hands on it.Rebecca Blackwell [00:09:50]:Yeah. So that should be out the last week of this month, January, the last week of January. And, there'll be links on, rebecca Blackwell.com and on both of my blogs. So, yeah, I'm I'm very excited about that. It's a 140 something recipes, 135 page cookbook, full color photos of every of every recipe. And, it wasn't a book I had intended to write last year. I just I was publishing so many recipes on substack that I thought, you know, I'm just gonna throw these together into, like, a quick little downloadable book, and then it turned into a full blown a full blown cookbook. SoStephanie Hansen [00:10:35]:So how do you do it? Are you printing on demand? Because you're obviously not warehousing things in your RV.Rebecca Blackwell [00:10:41]:Exactly. Yeah. No. Yeah. We're printing on demand. So it'll be available on print and, downloadable PDF and Kindle. So 3 different options for that. And then I'm already started on volume 2.Rebecca Blackwell [00:10:55]:So this year's volume 2 will be focused more on, supper club, and it'll be organized by the areas, that we've traveled to. So Southern California, Louisiana, the Midwest. There's a there's a pool. Yeah. And it'll include other people's recipes as well. So as we travel around and and cook and have dinner with other people, they will contribute recipes to the book. So it'll be more of a a collaborate collaborative effort.Stephanie Hansen [00:11:23]:Oh, gosh. I just love it. You're so prolific. You were a marketer in your other life before getting into the RV and kind of branching off and doing your own freelance. What did you market?Rebecca Blackwell [00:11:34]:Yeah. So I mostly worked with, businesses who wanted to improve their online strategies. So, strategies. So, I put together very comprehensive strategies for them that included, you know, a lot of different factors, and I did a lot of writings, wrote a lot of websites, a lot of emails, a lot of blog posts. I was the ghostwriter for quite a few companies' blog posts over the years. So back in 2013, I thought, maybe I'd like to do this for myself, and that's when I started my first blog. And and then gradually, I started as the blog grew, I was able to let go of some clients on a very gradual basis and was finally full time with food blogging by 2020.Stephanie Hansen [00:12:18]:That's so exciting. When you're in your RV and you're, like, making a recipe, you know, do you find space as a limitation, or how do you get, like, the perfect photograph? And have you had to adapt?Rebecca Blackwell [00:12:30]:Yeah. Yeah. That has been a a big adaption in in our house before we sold it and moved into the RV. I had a whole room just for photography, and that was that was amazing. But I have discovered that there's really nothing that you can't do in a small space. If you have it's like money. If however much you have, you seem to need it all. And that's how space is.Rebecca Blackwell [00:12:53]:I think however much you have, you figure out a way to need it all, but you don't actually need it all. So, for an RV kitchen, mine is much nicer and much bigger than a lot of RVs. As we were looking towards buying an RV, we looked at, I don't know, a 100 different models and found one where the kitchen would work for me. And it hasn't limited what I've been able to do really at all, which has been really nice. And then photography, I just use these, like, 24 inch photography boards. And Yeah. You know, some of them, you would never know that it's a board even though it's a small little board. You know, the cover of the cookbook has a window in the background, the the cover photo.Rebecca Blackwell [00:13:40]:And people are shocked to know that that's not a window, that it's just a a board that I set up on on my kitchen table.Stephanie Hansen [00:13:48]:And create, like, a little good light, and there you go.Rebecca Blackwell [00:13:51]:Exactly. Exactly. Artificial lighting for photography has been a a game changer for me because, relying on how the light comes in and what time of day it is and where we are in the world and what the weather is doing and, you know, all of those things affect it. And so that's been that's been really important to use artificial lighting in in the RV.Stephanie Hansen [00:14:14]:One thing I'm curious about, I feel like travel and being in new spaces and meeting new people, I feel like that so, like, inspires creativity and gets you sort of out of your day to day existence. Does that persist when you're, like, your day to day existence is all those things? So I'm just curious. Like, I'm wondering how it is that you, like, ground yourself when everything around you is changing, or is that just a constant source of inspiration? Like food, like the ingredients. Everything is different everywhere you go.Rebecca Blackwell [00:14:52]:That's true. Yeah. That's very true. You know, it's interesting. I I just started listening to a book that's talking about the difference between, it's it's mostly focused on anxiety and the difference between right brain and left brain functionality. And our right brain is really where our creativity lies. And, the more stressed out and anxious we are, the the more it shuts down creativity. It, like, just closes that part off of us. And I feel like as we travel around, I can identify how when we get into a new place, the more I'm able to just be present in that place and appreciate the experience of being there, the more I can feel that creativity opening up and, just relaxing relaxing my mind enough to to, like, really see where are we and and and what is this place like. And and that just brings forth a whole bunch of new ideas. And then also What's the book?Stephanie Hansen [00:15:55]:Do you know?Rebecca Blackwell [00:15:56]:Oh, yeah. It's, Martha Beck.Stephanie Hansen [00:15:59]:Okay.Rebecca Blackwell [00:15:59]:And, I don't remember the title, but it's her it's her newest one, and there's the word anxiety in the title.Stephanie Hansen [00:16:04]:It's highly recommended. And just put it in the show notes in case anyoneRebecca Blackwell [00:16:08]:Very good. Yeah. Because she has this idea that we can use our creative mind to calm stress and anxiety in our lives, and I I love that idea. So and, you know, before we moved into the RV, I I could have, you know, shopped at the same places, and I could have very distinct ideas and just go to the grocery store and get them. And now I have to show up with a very loose idea of what I want because you never know. You never know what's gonna be there. Yeah.Stephanie Hansen [00:16:33]:And that justRebecca Blackwell [00:16:35]:also been a creative, I think a creative boost to not be so rigid in that thinking.Stephanie Hansen [00:16:41]:Yeah. I love that idea. Also, I think for we're in this kind of weird political place where everybody is very polarized in their silos, and you're either all this or you're all that, and there's very little nuance. One thing I found about traveling that really helped me a lot is this idea that wherever you are in an RV park, like Yep. Whether you're alone or you're with others, everybody's kind of there for the same things.Rebecca Blackwell [00:17:11]:That's right.Stephanie Hansen [00:17:12]:You might approach them differently. Like, your political flag might fly differently. But at the end of the day, they're sitting out there at their campfire. You're sitting out at your campfire. It doesn't hurt you to kinda go over and introduce yourself and share a beer or a glass of wine. And I just felt so appreciative that I had that experience because when I'm in a dark place and I'm feeling like I'm alone in my own silo, I remember that, oh, no. There's all these other people out there, and we kinda get to it a different way, but we want security for our family. We wanna have jobs that are meaningful.Stephanie Hansen [00:17:47]:We wanna love and be able to be, you know, in a place that's beautiful. That really helped me have a lot of empathy for people that weren't like me.Rebecca Blackwell [00:17:57]:Yeah. I agree completely. We had this one experience a couple of years ago where we were talking to a couple in our campground, and, he got on a a tangent of all sorts of political ideas. And and we just stood there listening, and and I didn't agree with pretty much anything he was saying. And at the end of it, I I just said, you know, I didn't actually agree with anything that you just said, but one thing that I've learned is that there are good people everywhere even if they think differently from me. And so then we ended up talking about that. And that, I I have strong opinions about a lot of things. And so the more I meet people that don't share that same perspective, the the better it is for me, the better it is for my my state of mind.Rebecca Blackwell [00:18:50]:I can get very pigeonholed into thinking that the world is a dark place. And then when I'm out in it and actually meeting the people that live in all of these places, it's a it's a solid reminder that it's not it's not a dark place. Most people are very generous and very kind and very friendly. And in every state, that's true.Stephanie Hansen [00:19:12]:We Yeah.Rebecca Blackwell [00:19:13]:We have states that we enjoy more than others, but we have found good people and beautiful places pretty pretty much everywhere.Stephanie Hansen [00:19:23]:That is, like, the moral of the story, isn't it? Like, right what you just said. And it's why I I love sailing. I love RV ing. I love going to Europe. I love traveling. And Yeah. You know, I'm fortunate in that I have some reserves to do that, but you can just travel to your state park down the road and just really explore it in your car and sleep in your car and meet so many different people. And I didn't sleep in a tent for well, honestly, I've only slept in a tent, like, probably twice because I've either had an RV or a cabin or but it is a very eye opening experience to just put yourself out there and the people that you meet.Stephanie Hansen [00:20:03]:So I'm really excited about your lost, the let's, not the let's get lost. I'm excited about the lost supper club. Because in the Midwest, as you know, supper clubs are such a big deal here.Rebecca Blackwell [00:20:15]:Yes. I know. So that I did I didn't know anything about supper clubs until we visited the Midwest. And then I was like, well, this is cool.Stephanie Hansen [00:20:24]:Yeah. And some of them are they're sort of older, folks here, but then there's others that are more modern now, and we're kinda getting back to seeing fancy relish trays and fancy high end restaurants. And just the idea of the supper club being, like, a place where you gather on a Friday or Saturday night, and it can be with friends. And it doesn't have to be at a restaurant all the time, and it certainly does not have to always be steak.Rebecca Blackwell [00:20:49]:That's right. Well, and in the south, if you say supper club, people don't even realize that you're talking about an establishment. They supper clubs are a group of friends that get together on a regular basis. They're very organized, and, we we met some friends in Louisiana a few years ago. We're we're gonna do a supper club, at her place this year. But but she invited us to her home for dinner, and that's what it was. It was a supper club, and the table was tablescaped, and the China was out, and everybody was in their Sunday best. And, I mean, like, it was a it was an amazing dinner, an amazing event, and they they just she just does that all the time.Rebecca Blackwell [00:21:29]:It's just a a normal part of life to have theseStephanie Hansen [00:21:32]:Oh, fun.Rebecca Blackwell [00:21:33]:Amazing dinner parties with groups of people gathered around her table. And and so that's more what it is in the south. So, there's there's a lot of options and a lot of variety, for people to kind of create more community over food. And and, honestly, there's something about humans where we want if we're gonna get together with people, we want there to be food.Stephanie Hansen [00:21:56]:Yeah. Yes. Hot tea does not do it. You gotta have a stone or a biscuit or something else.Rebecca Blackwell [00:22:03]:Yes. That's right. That's right.Stephanie Hansen [00:22:24]:You can preorder the book now. We will provide a link in the show notes. Rebecca Blackwell, thank you for being our guest today. It was super fun to just chat with you. I think it's funny too the cookbooks behind you that made it on the RV list. You have probably, like, 30, way more than I would have thought.Rebecca Blackwell [00:23:09]:I have another 30 in our bedroom.Stephanie Hansen [00:23:12]:Okay. So do you read cookbooks like you read novels? Yes. Same. Like, at night when I'm in bed, I'm, like, reading a cookbook, not necessarily a book as it were.Rebecca Blackwell [00:23:23]:Yes. Well and I'm starting to order more on Kindle because, you know, I only have so much space. And Yeah. And I don't love the the Kindle cookbooks as much. It's ugh. I love having a book in my hands, but I can't stop buying them. So Yeah. Something hasStephanie Hansen [00:23:40]:Yeah. You gotta make make do where you can. Well, it was great to chat with you. Like I said, I'll have all the links for everything in the show notes here, and good luck. And I can't wait to connect with you next year after you've had this whole year of creativity behind you to see where it goes.Rebecca Blackwell [00:23:56]:Thank you so much for having me.Stephanie Hansen [00:23:58]:Thanks, Rebecca. We'll talk soon. 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

This week, people are sharing some spicy secrets online and I can't wait to share them. DJ HEY COUSIN and I play a round of HEADS UP! That and much more! Let's get silly! MARTIN LUTHER KING JR. WASN'T AT THE INAUGURATION VIDEO https://www.tiktok.com/@jimmykimmellive/video/7462601866258418990?_r=1&_t=ZP-8tIur3ABMEw ALL MY SOCIALS ARE HERE https://linktr.ee/Ambersmilesjones FOLLOW DJ HEY COUSIN A.K.A WES ROBERTS Linktree https://linktr.ee/by.wesroberts?fbclid=PAZXh0bgNhZW0CMTEAAaZAELFlV6vSJw72MSahNTfPtWx-pz1burhX-NxiahrupwwUXIseaxk2AlM_aem_VpOSgl9UU0ug7vvU5nIb0w Instagram https://www.instagram.com/by.wesroberts?igsh=dHhxdTFsdjEwbjF5&utm_source=qr Facebook https://www.facebook.com/share/AjX4fBxw6ADbaUKP/? mibextid=LQQJ4d Tiktok https://www.tiktok.com/@djheycousin?_t=8pV3EGJB9PX&_r=1 Join my Professionally Silly YouTube channel membership to get access to perks: https://www.youtube.com/channel/UCEabIsoT5wrN5hRSgY7wnYQ/join Amber “Smiles” Jones PO BOX 533 Lovejoy, GA 30250 Email me: itsprofessionallysilly@gmail.com LEAVE ME A MESSAGE 805-664-1828

Within Brims Skin. Happy Birthday Alex. #291 -- The gang is at it again. Brimstone is joined by his wing-man Alex DaPonte, Meg Suss and Brim's wife Danielle as they chat about what Alex wants to do for his birthday, why he got mad at Brim, and the limit of mugs allowed at home. They discuss the woman in Ohio who got killed and eaten by her neighbor's pigs on Christmas day, and people who compliment others on their clothing. They discuss the cows who moo-ved into a vacant house in Montana and sh!t it up, wild pigs and the delight of candied bacon. They chat about eye touching, contact lenses, and lasik surgery. Brim explains what gets Within Brim's Skin.

What can we say about this except...gross. We recapped our visit to the Texas State Fair. We talked the cotton candy bacon, and more. We also dug into a little WWF, I mean WWE past. Tony and Jason used to like it. Rohde loves Paw Patrol and Jason tried like crazy to discuss Alien Romulus but it just was not happening. We touched on a Samurai Predator and the new Alien show that is going to take place on Earth.

Send us a textA Spicy Surprise: Five Spice Cookies with Candied OrangesGet ready for a flavor explosion! This week on Cookie Lab, we're baking up a batch of exotic and delicious Five Spice Cookies with Candied Oranges. Join Chris & Jill as we enjoy the rich history of the five-spice blend, exploring its origins and cultural significance.Then, we'll uncover the science behind candying oranges, a process that transforms fresh citrus into sweet, chewy treats. Of course, we'll be tasting these incredible cookies and sharing our thoughts on their unique flavor profile.So, grab your aprons and headphones and get ready to embark on a culinary adventure!Click here to shop at the Cookie Lab StoreJoin our FB Group for free access to the Cookie Recipe!https://www.facebook.com/groups/429934808628615Follow us on TikTok to see how we make the cookieswrite to us at cookielabpod@gmail.com

250ml double cream 50g soft brown sugar 1 teaspoon vanilla 1 egg 100g dark chocolate chopped Simmer the cream, sugar and vanilla until the sugar has dissolved. Pour over the dark chocolate and stir until melted. Cool for 5 minutes and whisk in the egg. Pour into 4 ramekins or glasses and chill until set – about 6 hours.Poached plums 4 plums, halved and stoned 50g castor sugar 100ml water Pinch cinnamon 25ml rum – optional Place the sugar and water in a pan and cook until sugar has dissolved. Add the cinnamon and rum and place the plums in. Cover with parchment and cook gently for 3 minutes. Turn off the heat and allow to cool in the liquid. Peel the plums and cut each half in half. Muscovado cream 200ml double cream 1 teaspoon vanilla extract 25g dark muscovado sugar Whip the cream and fold in the sugar and vanilla. Candied hazelnuts 50g skinned hazelnuts 75g castor sugar 50ml water Place the sugar and water in a pan and cook until the mixture is thick and syrupy but not starting to go brown. Add the hazelnuts and stir. A sugar coating will form on the nuts. Place on a sheet of parchment paper to cool. To assemble – Place a spoonful of the cream on top of the chocolate pot and arrange the plums around. Scatter over some hazelnuts and serve.

Rod and Karen banter about their weekend, Not Like Us music video, Them season 2, candied fried chicken and Supacell. Then they discuss Hawk Tuah girl, more Diddy news, BG has to get lyrics government approved, Boosie Bad Breath, Angela Simmons' gun purse, Keith Lee BET Awards mix up, Trump wants Stop and Frisk to return, racist headline about VP Harris, Hulk Hogan accused of racism and sword ratchetness. Twitter: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@rodimusprime⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@SayDatAgain⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@TBGWT⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@TheBlackGuyWhoTips⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Email: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠theblackguywhotips@gmail.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Blog: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.theblackguywhotips.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Teepublic Store⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Amazon Wishlist⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Crowdcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Voice Mail: 704-557-0186Go Premium: https://www.theblackguywhotips.com/premium/See omnystudio.com/listener for privacy information.

This week's short but sweet episode starts with some big news about the Queen of Coney Island herself, Dena! The ladies are together for the first time in person to chat about the latest TikTok trends and even a TikToker in the wild (@elirallo) during Catalina's trip to New York. For the algorithm segment Dena shares a funny video by @ashmayers and Catalina discusses the candied fruit featured in @itslexilarson's What I Do in a Day. @m00bie is parodying the Djo audio trend and @vickinosecret is bringing the TikTok drama. Lots to chat about on Ivan's side of TikTok including a clip by @hankyspankyyyy and @donghuajinlong's industrial grade glycine. To wrap up the girls chat about a couple's trend of painting each other by creators like @burlynathan and @chelseahaefs.   Check out all the videos we mention and more on our blog (2old4tiktok.com), Instagram (@2old4tiktokpod), and TikTok (@2old4tiktok_podcast).  

We've got mail! Jonathan and Honey answer your questions about cinema, films, family and everything in between. This week's questions cover which series should be made into films, binge-watching TV on a free streaming trial period and comfort watches.Remember, if you want to get involved you can email us at reeltalk@global.comThanks for listening. Listen and subscribe to Reel Talk on Global Player or wherever you get your podcasts.

Pauly flies solo on this week's podcast, talking about chocolate vinaigrette dressing, some recent news in his former industry of radio, and his opinion on a controversial local news story.Mentioned in this episode:Lunchador Podcast NetworkLunchador Podcast Network is a network of podcasts originating in Rochester, NY. Our goal is bringing creative people together to be a positive force in the arts community. The shows that make up Lunchador are owned by the creators and cover a wide range of topics and backgrounds. http://www.lunchador.org

Learn more at TheCityLife.org --- Send in a voice message: https://podcasters.spotify.com/pod/show/citylifeorg/message Support this podcast: https://podcasters.spotify.com/pod/show/citylifeorg/support

Dinner for Shoes is a podcast hosted by Sarah Wasilak, a fashion and food enthusiast with her mouth full. With appearances by her cats, Trish and Kit, and agendas that almost always go to shit, we aim to dive into a discussion about fashion and style and break some bread in each episode.  In episode 13, Candied Nuts + New Year's Eve, Sarah asks her dinner guests to choose her look for New Year's Eve by modeling three different outfit options, breaking down the designer details, and describing how she feels in the clothes. Because she'll be going out in New York (and that also happens to be where the ball drops), she presents her own spin on “Nuts 4 Nuts,” a classic street corner snack that is quintessentially NYC. Sarah's own recipe for candied nuts has become a popular crowd pleaser among friends and family, so she divulges her secret for whipping up a batch that wins everyone over at the party. Make sure you vote for the outfit you think Sarah should wear on New Year's Eve in the comments, or participate in one of the @dinnerforshoes Instagram polls! Dinner for Shoes podcast episodes are released weekly on YouTube, Spotify, and Apple. You can follow along for updates, teasers, and more on TikTok, Instagram, and Facebook. If there are any fashion topics you've been pondering or good eats you think Sarah should try, don't hesitate to send a DM or an email. Dinner for Shoes is an original by The Kai Productions. Follow Dinner for Shoes: @dinnerforshoes on Instagram, TikTok, Facebook, and YouTube  Follow host Sarah Wasilak: @slwasz on Instagram  Follow producer Megan Kai: @megankaii on Instagram  Get in touch: dinnerforshoes@gmail.com To make this video more accessible, check out YouDescribe, a web-based platform that offers a free audio description tool for viewers who are blind or visually impaired.  THIS DINNER Sarah's candied nuts + Savanna Orchards Honey Roasted Nut Mix THESE SHOES Lulus My Crush Silver Rhinestone Pointed-Toe Knee-High Boots (1801736) THESE OUTFITS NYE look 1 — Asymmetrical Androgynous  Zara Asymmetric Vest + Tapered Pants Matching Set (1608/330 + 1608/230) Zara Mesh Heeled Ankle Boots (2127/310) Zara leather gloves Vintage Betsey Johnson Too Much Lip! Clutch NYE look 2 — Minidress Mayhem Toccin Kristen Embellished Minidress  Sheertex Backseam Super Sheer Rip-Resist Tights Nina Angella Black Satin Crystal Block-Heel Platform Stiletto Sandal The Drop @lucyswhims Satin Knotted Handle Bag NYE look 3 — Naked But Not Afraid Commando Neoprene Signature Bodysuit (NEO402) Reformation Nora Skirt (Sold out, shop similar here) Sheertex Mini Dot Sheer Rip-Resist Tights Vintage Salvatore Ferragamo Pump Shoe (Shop new version here) Nina Brando Electric Blue Ombré Shine Pu/Glass Crystal Miniaudière THIS JEWELRY Loren Hope Hailey Drop Emerald Earrings  Loren Hope Tati Slider Emerald Bracelet THESE CHAPTERS 0:00 - NYE LOOK 1: ASYMMETRICAL ANDROGYNOUS 10:10 - NYE LOOK 2: MINIDRESS MAYHEM 16:05 - NYE LOOK 3: NAKED BUT NOT AFRAID 19:00 - SHE'S NUTS FOR NUTS THIS PRODUCTION is created, written, hosted, and produced by Sarah Wasilak. is creative directed and executive produced by Megan Kai. is tech supervised by Nick Zanetis. includes photos in chronological order by Sarah Wasilak, nymag.com via Google Photos, Cristal Rojas @cristal_rojas on Instagram, and untappedcities.com via Google Photos.  is made with love. *Please note, Zara products were ordered previous to backlash surrounding the brand's “The Jacket” campaign, which has been removed. Dinner for Shoes does not condone any references, intentional or not, to violence. Our hearts are with those affected by the war between Israel and Hamas and the genocide in Gaza. Furthermore, we are sending love to innocent people everywhere and praying for peace. 

It was such a pleasure to sit down with Frieda Kipar Bay to talk about angelica (Angelica archangelica). Not only is Frieda a really cool person, but she shared so much wide-ranging and in-depth information about this beautiful and medicinal herb! I loved angelica before this interview. Now I feel like I'm falling for it even more and I know you're going to love it, too. Don't miss downloading your free recipe card for Frieda's Candied Angelica Root for a delicious way to enjoy angelica's many gifts:► Many herbal systems call for moving stagnation before doing anything else - see what that means exactly and how angelica is especially suited to helping.► Are you amped up all night and then exhausted in the morning? Find out what may be causing that and how angelica could help.► The unique ways that angelica supports digestion.► and more…By the end of this episode, you'll know:► When to turn to dong quai (Angelica sinensis) and when to turn to angelica (Angelica archangelica)► Who should avoid angelica – and when?► Who is angelica particularly supportive for?► How to develop your plant ID eye (always important, but especially when a plant has a toxic look-alike, as angelica does)For those of you who don't already know her, Frieda Kipar Bay is an herbalist, movement artist, writer, and educator. She began her formal study of the plants at the California School of Herbal Studies. She went on to apprentice with The Herbal Apothecary for two years, study with Aviva Romm and Matthew Wood, and seed Taproot Medicine, a small line of potent herbal syrups. As she began working clinically, she found the need for more diagnostic skill, and over the next 4 years, embarked on a journey into reading the tongue, pulse, and face primarily under the direction of acupuncturists Brian LaForgia and Will Morris. This work has brought her to her current study of Daoist Medicine Theory, Qigong, and Daoist dream diagnosis. She has volunteered as part of the MASHH Collective, the Botanical Bus, and the People's Medicine Project, and taught advanced coursework through Gathering Thyme Herb School, Scarlet Sage, and her own apprenticeships. If you'd like to hear more from Frieda, which I highly recommend, then head to the show notes where you can get an easy link for her website. You can also find the transcript for this episode in the show notes.It sounds like a lot, but most of her days include at least one long conversation with a plant, and many awe-filled moments as a parent.I'm thrilled to share our conversation with you today!----Get full show notes and more information at: herbswithrosaleepodcast.comFor more behind-the-scenes of this podcast, follow @rosaleedelaforet on Instagram!The secret to using herbs successfully begins with knowing who YOU are. Get started by taking my free Herbal Jumpstart course when you sign up for my newsletter.If you enjoy the Herbs with Rosalee podcast, we could use your support! Please consider leaving a 5-star rating and review and sharing the show with someone who needs to hear it!On the podcast, we explore the many ways plants heal, as food, as medicine, and through nature connection. Each week, I focus on a single seasonal plant and share trusted herbal knowledge so that you can get the best results when using herbs for your health.Learn more about Herbs with Rosalee at

A deliciously sweet recipe with piloncillo and pumpkin. --- Support this podcast: https://podcasters.spotify.com/pod/show/detroit-conjure-llc-festi/support

Pumpkin and cheese scone with candied onion and chive sour cream, crispy salami

Frank Murphy is joined by his friend Sarah Roberto, who brought an assortment of Halloween candy. Some of the candies are on lists of the best or worst candy. Leave a comment about your favorite and least favorite candies.  Sarah supported the Frank & Friends Show by purchasing a bucket hat at https://frank-friends-show.creator-spring.com  The receptionist at the building where Frank worked would bring a bowl of candy corn and peanuts to the office every October. Sarah thought she hated candy corn but was surprised that she likes the salty-sweet combination.  A radio guy named Donnie Andrews posted a list of the “worst” Halloween candies on Facebook. Frank loves most of the candies on Donnie's list, especially Circus Peanuts and Good & Plenty, both of which Sarah hates. Frank is happy that Sarah brought Marshmallow Peeps Pumpkins, which he suggests roasting over a flame. The box of Dots has three rebus puzzles on the back.  Someone inquired about hiring Einstein Simplified to create an Addams Family flash mob. Frank realized that the troupe members could play the main characters but that he would have to be Thing.   Sarah prefers Halloween over Valentine's Day. Frank explains the Catholic origins of Valentine's Day and Halloween. Sarah says KitKats are the best Halloween candy. Frank would confuse them with Twix. Frank thinks Reese's pumpkins are among the best Halloween candies.  Sarah mentions Reese's Pieces and impersonates E.T. Frank dislikes the Neil Diamond song about E.T. but has come to like other Neil Diamond songs. Frank shares some Frankenstein trivia. In the book, the monster's name was Adam.  Frank got a text on a Tuesday night from a member of Einstein Simplified asking him to bring water. The members of the troupe forgot Frank was on hiatus. He's planning to return to the improv shows on November 21.  Sarah jokes that Frank should see how many Marshmallow Peeps Frank can put in his mouth without realizing that he did that bit on the radio several times. Frank tells about inviting the Peeps Fun Bus to make an appearance at an Einstein Simplified show in 2003.  Frank transferred from LakeFM to FUN 105.9 to play ‘70s and ‘80s hits. The new format on 104.9 is ‘90s & 2000s throwbacks. Frank is on FUN 105.9 weekdays from 3:00 p.m. to 7:00 p.m. and Saturday from 10:00 a.m. to 2:00 p.m. Listen online at https://www.fun1059.com/  This episode is sponsored by BoneZones.com (don't forget the S). Buy books and other merchandise autographed by Body Farm founder Dr. Bill Bass at https://bonezones.com/ including Body Farm t-shirts. You can also get several of Sam Venable's books, signed by the author and the new book by former UT counsel Ron Leadbetter.  Support the Frank & Friends Show by purchasing some of our high-quality merchandise at https://frank-friends-show.creator-spring.com  Sign up for a 30-day trial of Audible Premium Plus and get a free premium selection that's yours to keep. Go to http://AudibleTrial.com/FrankAndFriendsShow  Find us online https://www.FrankAndFriendsShow.com/  Please subscribe to our YouTube channel at https://YouTube.com/FrankAndFriendsShow  and hit the bell for notifications.  Find the audio of the show on major podcast apps including Spotify, Apple, Google, iHeart, and Audible.  Find us on social media:  https://www.facebook.com/FrankAndFriendsShow  https://www.instagram.com/FrankAndFriendsShow  https://www.twitter.com/FrankNFriendsSh  Thanks!

What you'll learn in this episode? What are Black folks' Southern candied yams? Although more sweet than savory, candied yams are a side dish often topped with marshmallows after cooking in a buttery mix of seasonings and spices that elevate this soul food dish to divine perfection!   Are candied yams a Black thing? What is the history of Southern candied yams?   Yams are a vegetable similar to sweet potatoes but come from the motherland in Africa.    Africans were used to cooking with yams. So when they were brought to the American South as enslaved persons, the next best thing available was a sweet potato, which they also called yams. True to Black folks' nature, they took something from nothing and elevated yams to the soul food delicacy many people love and crave today. Black folks' Southern candied yams! Links & resources mentioned in the episode: Black folks Southern candied yams ⁠⁠https://thesoulfoodpot.com/southern-candied-yams/ Earth, Wind & Fire: https://www.instagram.com/reel/ClrE3PkDjNO/ Episode show notes: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://thesoulfoodpot.com/podcast/⁠⁠⁠⁠⁠⁠⁠⁠⁠ Podcast featured recipes: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://thesoulfoodpot.com/category/soul-food-podcast/⁠⁠⁠⁠⁠⁠⁠⁠⁠ Privacy policy: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://thesoulfoodpot.com/privacy-policy/⁠⁠⁠⁠⁠⁠ --------------- CONNECT with Shaunda Necole & The Soul Food Pot: ⁠⁠The Soul Food Pot blog⁠⁠⁠: ⁠⁠⁠https://thesoulfoodpot.com⁠⁠⁠ ⁠⁠⁠Follow Shaunda Necole & The Soul Food Pot on Instagram⁠⁠⁠: ⁠⁠⁠https://www.instagram.com/shaundanecole/⁠⁠⁠ ⁠⁠⁠Shaunda Necole & The Soul Food Pot cookbooks⁠⁠⁠: ⁠⁠⁠https://shaundanecoleshop.com/collections/soul-food-cookbooks⁠⁠⁠ ⁠⁠⁠Shaunda Necole & The Soul Food Pot seasoning guides⁠⁠⁠: ⁠⁠⁠https://shaundanecoleshop.com/collections/soul-food-seasoning⁠ --- Send in a voice message: https://podcasters.spotify.com/pod/show/thesoulfoodpod/message

This beautiful dish brings the comforting flavors of fall to your guests: Acorn Squash Mousse Tart with Spicy Pecan Brittle and Candied Bacon. The crisp and nutty pecan brittle, the smoky bacon, and sweet creamy mousse work together to make a delicious combination. These tarts can be served as a nice fall appetizer, an amuse bouche, or even a light lunch accompanied by a salad. This was one of the winning recipes created by Nyah Marshall, a student at The Culinary Institute of America during the New Mexico Pecan Student Innovation Challenge.  Get the Acorn Squash Tart Recipe here!

Eclipse Thoroughbred Partners' President and Founder Aron Wellman joined this week's TDN Writers' Room to discuss their pair of impressive juvenile winners at Keeneland this weekend, Candied and Locked, as well as the future for champion Nest.

Ken, Iggy, Michael, and Saif took a chance with Remus High Rye Bourbon and found they were pleasantly surprised. Email us at - thewhiskeyfriends@gmail.com Music by Adam Whitehead - ⁠⁠⁠⁠⁠⁠https://www.facebook.com/adamwhiteheadmusic⁠⁠⁠⁠⁠ #Remus Highest Rye Bourbon #MGP (MGP Ingredients) #Ross and Squib Distillery #Fruity notes #Licorice #Cherry candies #Iowa hayfield #Candied fruits #Chicory flowers #Finish #Cinnamon #Whiskey collection #Bourbon #Rye content #Ross and Squib #Bourbon release #Bourbon review A Taste of Remus Highest Rye Bourbon: A Pleasant Surprise I had the opportunity to try Remus Highest Rye Bourbon during a recent whiskey-tasting session with my fellow whiskey enthusiasts, and I must say it was a pleasant surprise. Remus, previously known as MGP (MGP Ingredients), has been a mixed bag when it comes to their offerings. Some have been fantastic, while others have left us disappointed. This time, it seems they hit the mark. Remus Highest Rye Bourbon Mash Bill: 51% Corn, 39% Rye, 10% Malted Barley Age: 6 years Proof: 109 Availability: Limited Appearance: The bourbon had a deep, inviting color that hinted at the promise of a flavorful experience. The label, with its charcoal background and copper accents, was a departure from the traditional Remus look, adding to its appeal. Nose: The nose was a pleasant surprise, offering sweet and rich fruit notes, with a hint of maple. It reminded me of licorice and cherry candies. The sweet aroma was inviting, and it set a promising tone for what was to come. Palate: Upon tasting, the Remus Highest Rye Bourbon did not disappoint. It offered a complex and robust flavor profile. The initial sip was like walking through an Iowa hayfield - earthy, rich, and filled with character. It was an intriguing combination of sweet candied fruits and a touch of cherry. The licorice notes from the nose came through in a delightful way, and I couldn't help but think of those small, purple chicory flowers. The mouthfeel was full and satisfying. Finish: The finish was long and satisfying, with notes of spicy cinnamon and saddle leather lingering on the palate. It was a well-rounded and balanced experience that left me wanting more. In summary, Remus Highest Rye Bourbon is a notable departure from some of Remus's previous offerings. The change in branding and label design seems to reflect a shift towards quality and character. While Remus has been hit or miss in the past, this particular release is a hit. I recommend giving Remus Highest Rye Bourbon a try if you can find it, but be aware that it's somewhat limited in availability. It's a great addition to your whiskey collection, especially if you're a fan of bourbons with a higher rye content.

It's that time of the week again... TIKTOK TUCKER!See omnystudio.com/listener for privacy information.

We're always looking for fun and easy ways to add some sweetness to your fall traditions.   In today's Kitchen Quickie, we're making candied apples with a simple and fun recipe!    With just a few ingredients and some basic steps, you can create a delicious fall dessert that's perfect for any occasion.    So why wait? Press play and discover how to make candied apples and enjoy the sweet taste of the season! Let's unlock your kitchen confidence! Mariela & Eric   Let's Connect!  

As Miss Titty starts her homeward journey she has managed to bring her microphone in her hand luggage and is narrating her time through the airport. Miss Georgie provided a shiny snack of the week and talks us through the process of drug and alcohol testing onboard!

Get ready for a candid and unfiltered conversation like never before on this special episode of "Getting Candied With FRIENDS!" Join us as we kick back, relax, and dive into a lively and laughter-filled discussion that takes us from the raw moments of baking mishaps to the candied highs of dessert triumphs. Tune In! Learn more about your ad choices. Visit megaphone.fm/adchoices

Would you try an octopus slider? A feral pig knuckle? How about pudding beer or milk chocolate meatloaf? Food entrepreneur Terry Mansfield has tried to being each of those creations and many more to the State Fair over the years but has never been accepted. He spoke with Chad about trying to get a new food into the Fair for the past 13 years.

When life gives 'Zoë Bakes Cakes' author Zoë François veggie scraps, she makes this stunning cake decoration: spiced, candied carrot peel.On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Zoë starts listing them at 1:03) before starting the episode.Carrot Peel Candy1 cup (240 milliliters) simple syrup1 tablespoon orange blossom water, or 1/2 teaspoon orange extract1 pinch kosher saltPeels from 2 pounds (900 grams) organic carrots, washedPreheat the oven to 200°F / 95°C. Line a baking sheet with a silicone baking mat.In a saucepan over medium-low heat, stir together the simple syrup, orange blossom water, and salt and warm to a gentle simmer. Add the carrot peels and cook just until the peels are turning translucent.Strain the peels in a fine-mesh sieve and then lay them out on the prepared baking sheet.Bake until the carrot peels start to curl up, anywhere from 30 to 60 minutes, depending on their thickness. Then turn the oven temperature to 100°F / 40°C and bake until completely dry; this can take several hours.Transfer to an airtight container and store in a cool, dry place for up to 48 hours.

Our ideas about comfort food have changed dramatically over the years. We've gone from its being "sick food" to now being "blow-the-diet" treats.Join Bruce Weinstein & Mark Scarbrough as they talk about the changing notions of comfort food over the course of their thirty-six cookbook career.Bruce also interviews Sena Wheeler of Sena Sea Wild Alaskan Fish about the Alaskan fishing industry and how you can bring the wild and tasty fare to your table.We've also got a one-minute cooking tip, and we'll tell you what's making us happy in food this week.Here are the segments of this episode of COOKING WITH BRUCE & MARK:[01:03] How we've watched the notion of comfort food change over the many years of our thirty-six-cookbook career.[13:32] Our one-minute cooking tip: think beyond bread crumbs for coating foods in an air fryer![15:31] Bruce's interview with Sena Wheeler of Sena Sea Wild Alaskan Fish. If you want to find out more or order a box to try, click here.[30:17] What's making us happy in food this week? Candied jalapeños and smoked whitefish salad!

We made a delicious banana bread topped with smoked candied pecans on the grill using a cast iron skillet.  We also made some cornbread and smoked some Walleye. Comments and questions email: blindgrilling@gmail.com Sponsors: Kickashbasket.com lanebbq.com

The Candy Man can cause he mixes it with love and makes the world taste good

What are the new Pop-Tart flavors? What extinct species is available as a meatball?IHOP or Denny's? The answers to these questions, plus new emoji, in today's show.

On this week's episode of Big, Tan and Rich, we chat about an assortment of topics like Mandalorian S3, The Last of Us, a few throw back stories from high school and more! Check it out y'all.

Candied Blood is up now! https://gamefound.com/projects/usducktape/candied-blood Ulysses Duckler's games at: https://usducktape.itch.io/ You can buy physical products here: https://www.indiepressrevolution.com/xcart/usducktape/ --- Send in a voice message: https://anchor.fm/wobbliesandwizards/message Support this podcast: https://anchor.fm/wobbliesandwizards/support

Lawmakers are attempting to introduce a new state symbol for Tennessee. Candied jalapeños are on the menu as we go behind the scenes for our latest video release. Plus, more rumors arise as moves are made in the effort to bring Major League Baseball to Nashville.New YouTube Channel - https://www.youtube.com/channel/UCKjWKXfpjtNL0oL2R6MKSxwToday's Sponsors: Brad Reynolds  https://thinkbrad.com/Bowtie Barber Clubhttps://www.bowtiebarberclub.com/Nash NewsPumpkin pie could be a Tennessee state symbolhttps://www.wsmv.com/2023/01/16/pumpkin-pie-could-be-tennessee-state-symbol/https://www.tn.gov/about-tn/state-symbols.htmlIs Nashville one step closer to getting an MLB team? Nashville Stars: All you need to know about MLB's rumored expansion teamhttps://www.sportskeeda.com/baseball/news-nashville-stars-all-need-know-mlb-s-rumored-expansion-teamNashville Stars Rumorshttps://www.mlbtraderumors.com/nashville-stars$250M goes to TSU for infrastructure projects, none used to add on-campus housinghttps://www.wsmv.com/2023/01/17/250m-goes-tsu-infrastructure-projects-none-used-add-on-campus-housing/Nashville Daily Artist of the Day Playlist   https://open.spotify.com/playlist/51eNcUWPg7qtj8KECrbuwx?si=nEfxeOgmTv6rFUyhVUJY9AFollow us @ XPLR NASH   Website -  https://nashvilledailypodcast.com/   YouTube Channel - https://www.youtube.com/c/xplrnash   Instagram - https://www.instagram.com/xplr.nash/   Twitter - https://twitter.com/xplr_nash   NASHVILLE & XPLR MERCH - https://www.xplrnash.com/shopMedia and other inquiries please email hello@xplr.life

Hi there! We're Bruce Weinstein and Mark Scarbrough. We're the authors of countless magazine articles and almost three dozen cookbooks under our own names (not counting those ghosted for celebs).We're got a packed podcast for you this time around. We're taking down some of the silliest eating advice we've heard so far in 2023 and offering you a little bit of what we consider "food media literacy." We've got a one-minute cooking tip and Bruce interview David Garci-Aguirre, an olive-oil producer who'll help you find the best on the market. Plus, as always, we'll tell you what's making us happy in food this week.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:57] The outrageously false eating, food, and health advice we've seen (so far!) in 2023.[18:37] Our one-minute cooking tip: Buy a pastry brush![19:23] Bruce's interview with olive-oil producer David Garci-Aguirre [40:57] What's making us happy in food this week? Chocolate-covered candied orange peel and having lunch out as a treat sometime during the workweek.

WWAFD What would Alan Fisher do?

On today's show: Jessica discusses the grizzlies win over the HEAT, taste some candied bacon and talks Memphis Tigers men's basketball with Will Coleman, breaks down the latest "GMA3" drama and more,(start) Jon Roser's toothpick(05:00) Grizzlies v. Heat highlights(08:00) Shorthanded Grizz get the win(25:00) Tom Brady does it again(29:00) Where will OBJ go?(34:00) Heisman Trophy Finalist(42:00) Will Coleman(1:08:00) RIP Kristie Alley(1:11:00) RIP Bob McGrath(1:13:00) Theo James' prosthetic penis(1:19:00) "GMA3" drama(1:26:00) Grizzlies making wishes come true(1:27:00) Volleyball save(1:28:00) Corgi race(1:29:00) Steph Curry's fake video

Before turning off your phone for a Thanksgiving digital detox or because the turkey requires your undivided intention, spend a moment with the Immigrantly team and me. Today's episode is on the history of yams and their genetically unrelated, culturally conflated counterpart — sweet potatoes. I'm joined by our content writers, Michaela Strauther and Yudi Liu, as we reflect on the joys and quirks of this holiday while paying heed to the complex history that underlines its traditions, from the facts we tell about this day to the food we eat at the table. Everything is never as simple as it appears, which is very much the case with our society's confusion around yams and sweet potatoes. If it isn't clear already, they are not the same. How so? Listen to find out. After, I hope everyone leans into the things that bring them joy and gratitude. Happy Thanksgiving to you and yours! Join the conversation: Instagram @immigrantlypod | Twitter @immigrantly_pod |  Please share the love and leave us a review to help more people find us! Host & Executive Producer: Saadia Khan I Content Writer: Yudi Liu, Michaela Strauther I Editorial Review: Yudi Liu  I Sound Designer & Editor: Haziq Ahmad Farid I Immigrantly Theme Music: Evan Ray Suzuki I Other Music: Epidemic Sounds  

Timestamps 4:10 Lead In Discussion 10:25 Succinct Summaries 18:39 Doki Doki 23/24 47:20 Delicious Party 29 54:45 Heartfelt Messages 58:45 Looking Ahead Lead in Discussion We pitch a season themed around podcasts, how topical! Doki Doki Two new baddies roll up, and one gives us yikes vibes for the wrong reasons, but we don't sense any malice from the show runners. We also meet Ace's civillian form and ask ourselves, who is this? What does this child want? Why is she so RUDE? Then both Mana and Makoto discover what it means to love, and Ai Freaking Brain-parasites herself into Mana's Mom's Mind. Momma Mia! Delicious Party Delicious party also rolls out a new character, an enby icon, and secretoru does a thing! Sadly, Narcistoru's buddy cop adventure with Mari seems to be but a forgotten dream.

Trigger Warning - this podcast takes serious issues like mental health, suicide, abuse, drug use, etc. and discusses them in a humorous and silly way. Topics on today's show: people yelling at you, back to school time, medical coverage, committing to nonsense, smoking in bed, and much, much more. Mike and Kate are not mental health professionals and this podcast is intended for entertainment purposes only. Follow @cuckoobananaspod on Insta. If you are having any thoughts of self-harm please call the National Suicide Prevention Hotline: 1-800-237-8255

In this episode, Scarlett and Elsie discuss chapter one of Harry Potter and the Chamber of Secrets, The Worst Birthday! Our brains are mush, but it's okay, because we invent lovely new people such as Jim, Dave, and a surprise Mr. Potter from the past! Join us on this chaotic ride! Thank you to these links which we used in the episode: https://fareisle.com/candied-violets/#:~:text=Candied%20violets%20seem%20to%20have,to%20do%20with%20kids%20too! Weekly Profit: https://www.wizardingworld.com/news/dark-arts-coming-to-studio-tour-2022 Thank you for listening, and make sure to always be accio-ing your inner Potter!

Hi there! We're Bruce Weinstein and Mark Scarbrough. We're about to publish our thirty-fifth cookbook this November, THE INSTANT AIR FRYER BIBLE. We're so excited to have you along to share our love of food and cooking. We want to tell you about our new book. We've got a one-minute cooking tip for your air fryer, and we're interviewing Australian-Sri Lankan chef O Tama CareyPlus, we can't wait to tell you what's making us happy in food this week! Here are the segments for this episode of COOKING WITH BRUCE AND MARK: [01:00] All about our brand-new cookbook, THE INSTANT AIR FRYER BIBLE! [14:24] Our one-minute cooking tip: how to make the best super thick and crunchy baked potato chips in an air fryer. [15:59] Bruce's interview with O Tama Carey, Australian chef with Sri Lankan roots, and the author of LANKA FOOD. [33:12] What's making us happy in food this week: candied pine nuts and Sichuan meat pies.

The Fat One is back with a recap of his day in Fat Acres which included LOTS of good wishes. Plus there was a trip to the Vons East and the opening of some cards and giftettes… with to to follow tomorrow. Happy National Brownies at Brunch Month.

When life gives 'Zoë Bakes Cakes' author Zoë François veggie scraps, she makes this stunning cake decoration: spiced, candied carrot peel.On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Zoë starts listing them at 1:03) before starting the episode.Carrot Peel Candy1 cup (240 milliliters) simple syrup1 tablespoon orange blossom water, or 1/2 teaspoon orange extract1 pinch kosher saltPeels from 2 pounds (900 grams) organic carrots, washedPreheat the oven to 200°F / 95°C. Line a baking sheet with a silicone baking mat.In a saucepan over medium-low heat, stir together the simple syrup, orange blossom water, and salt and warm to a gentle simmer. Add the carrot peels and cook just until the peels are turning translucent.Strain the peels in a fine-mesh sieve and then lay them out on the prepared baking sheet.Bake until the carrot peels start to curl up, anywhere from 30 to 60 minutes, depending on their thickness. Then turn the oven temperature to 100°F / 40°C and bake until completely dry; this can take several hours.Transfer to an airtight container and store in a cool, dry place for up to 48 hours.

Wheels completely off of this week's episode. We talk about how Q-tips deserve to be cancelled, the joys of adolescent drug paraphernalia, and some high thoughts that make you enjoy being sober. Have a great weekend folks. Follow our TikTok.

Girls Guts and Giallo host Annie Rose Malamet joins for a spirited discussion of Return to Oz, Walter Murch's maligned sequel to acclaimed classic film The Wizard of Oz, and Tony Randel's Hellbound: Hellraiser 2, a slightly-less controversial follow up to Clive Barker's Hellraiser. “Kids are…terrified” - Siskel & Ebert Misogyny and mental health! Bad mommies! Magical creatures, both sexy and not-so-much! We are discussing all that and more in this deep dive into the connective tissue between these two fascinating sequels featuring young women institutionalized against their will, just for telling the truth. All hail Fairuza Balk and Clare Higgans! Episode Transcript Links and Further Reading Siskel and Ebert Hate Return to Oz New York Times Janet Maslin on Return to Oz RogerEbert.com Ebert “reviews” Hellbound: Hellraiser 2 New York Times Caren James on Hellbound: Hellraiser 2 PopLurker: Michael Casey on subtly sinister ways Return to Oz is really a horror movie Screen Crush: Britt Hayes on Revisiting Return to Oz Screen Rant: Adrienne Tyler on Hellraiser 2's original ending Los Angeles Times: Patrick Goldstein on Hellbounds Horror-Fiction Lion Our very own patreon! Sean on Hellraiser Mythology California Law Review: Robert T. Roth and Judith Lerner on Sex-Based Discrimination in the Mental Institutionalization of Women Get episodes early as well as bonus episodes, uncut video of our recording sessions featuring stuff that didn't make it to the final show, games, invitations to events, Discord access and so, so much more Celluloid Mirror by subscribing to our Patreon We're also on twitter, instagram and have a website Sean on twitter and IG Nicole on twitter and IG All music in the episode is by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/4552-twisted License: http://creativecommons.org/licenses/by/4.0/ --- 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/thecelluloidmirror/message

This WEEK we got a JESS and we talk a lot about how old we are and our ailments, just like old people!! Drink your leafy greens and defund your butts!! El Sooper gets hit by a trans-margarita, who was NOT a margarita on her birth certificate, he gets falsely accused of being a gout-spreader, and then we talk some CSI:Cat edition. ALSO there's the first part of a new four part weekly segment!! Then el SOoper discusses his big problem with disappearing indigenous people and the conspiracy theory twitter brain thinking that has ensnared the liberals. ALSO el Sooper chokes on almond live on the podcast!! And he blames nurse Jilly for it. WOW!! All this and more on the this week's edition of the SooperTransMargaritaCast!!