Podcasts about cheese whiz

Use this guide to help your group discussion as you meet this week. TranscriptGood morning. Happy Easter! My name is Chet. I'm one of the pastors here. If you will, grab a Bible and go to Romans chapter 4. We're going to consider just a few verses in the book of Romans this morning. We're going to pick up and look at the text that we looked at on Good Friday if you were with us then. We will be in Romans chapter 4, verses 24 and 25, and then we'll look a little bit at chapter 5.I want to read this: "It will be counted to us who believe in him who raised from the dead Jesus our Lord." We gather on Easter and we're celebrating that Jesus was raised from the dead, that he was dead and then came alive again, that He was crucified, buried, and then resurrected. His disciples, His mother, those who followed Him, the centurion, the religious leaders—they all saw Him die, saw Him buried, and then came back to life.There's a story recounted in Luke chapter 24 where Jesus's disciples are together and Jesus shows up after He had been crucified and buried. When He appears, His disciples are frightened and think He's a ghost. I've always thought that was funny that it's included in the Bible, but it makes a lot of sense. If you watch someone be brutally murdered and then be buried, and then you're gathered with people to be sad about it, and then they show up, your response isn't "oh!" Your response is "ah!" You immediately think something's wrong with you, your mind is broken, or ghosts are real. You don't jump to maybe there's a resurrection, maybe you've conquered death.Jesus shows them His hands and feet and says, "I have hands and feet; spirits don't." He's like, "Ghosts don't have feet, but I do because I'm real." And then He eats food. He verifies that He's been resurrected; He was literally dead and then literally rose back to life. We're going to study a text that helps us understand why that's wonderful because if you don't know much about Christianity, you may know that Jesus died and rose, but we want to know why that's wonderful.There are people in this room who have things they've done or that have happened, and you're like, "It's happened, it's done, it's sealed, it's final, it's official, it's locked in." But if we follow a God who can rise from the grave, then He can undo things that are sealed and locked in. The most final thing we have is death. You don't go see a judge and they're like, "All right, you're going to be executed today and then you better be at work tomorrow." That's not how it works. The most final thing we have is death. If He can undo that, then He can undo the things that we carry with us.We will see why it's wonderful. It says, "It will be counted to us who believe in him who raised from the dead Jesus our Lord, who was delivered up for our trespasses." That's what we looked at on Friday—that He was delivered up for our trespasses, meaning that we have actual debt, actual sin. One pastor says that sin does something; it literally does something in the world, in spiritual reality. He said it's similar to if I came to your house and broke something.Let's say you invited me over to watch something on your television. During our enjoyment, I got very frustrated and threw something at it, breaking it. The party is over; your TV is broken, and I have a debt. I have a guess that you like your TV, since you invited me over specifically to watch it. We have a problem: something is broken, and there are only a few options. I can pay the debt, or you can. Those are our options. I can fix what's broken; the cost can come from me, or the cost can come from you. Even if you said, "Don't worry about it," that doesn't fix your TV. You're just saying you'll pay the debt or incur the cost by never watching TV again or getting a new one.Do you know who can't say "Don't worry about it"? Me. I can't ruin the party and then go, "Wait, don't worry about it, it's not a big deal, let's pretend it never happened." The one person who can't do that is me. I can't bump into you, spill something on your shirt, and go, "Let's just forget this ever happened. Let's move on. It's not a big deal. It's your shirt, it's not mine. Let's just go about our day." I can't do that.Y'all realize we do that sometimes with people. We'll say, "Well, I don't know why it's such a big deal. God just needs to, like, why does He care?" That's us breaking the TV and then saying, "Don't worry about it." We can't do that. There's real debt, real trespass, a real cost.What we're celebrating is that Jesus paid it—that He was delivered up for our trespasses. That's what we talked about on Good Friday, that He paid the debt. Then it says this: that He was delivered up for our trespasses and raised for our justification. Not only did He take our debt, but when He rose, He was raised for our justification.Justification is an intentional legal word. It's very specific, precise, legally precise language. Now if you don't work in law or contracts, you might not see a lot of legally precise language. I think the place we most run into it is on food labels. For example, if you buy Cheese Whiz or something you spray on stuff, it says "processed cheese food" because it can't just say "cheese" since it's not just cheese. It can't say "processed cheese" because then cheese would be a noun. It says "processed cheese food," where "cheese" is an adjective describing the type of food it is. You're like, "What am I eating?" Scientists say, "Food." You're like, "Yeah, but what do you mean?" They're like, "Well, it's a cheese food." So legally precise language.If you buy Pringles, it doesn't say chips, it says crisps. What is a crisp? Legally, it's not a chip. That's about all I know—it's legally precise language.One of the places I appreciated this most was on the show The Biggest Loser. On that show, people try to lose weight. It sounds like they just got them together to make fun of them, but actually they lose weight, and the biggest loser is the winner—it's clever and confusing. My wife and I used to watch it, popcorn and Mountain Dew, and they would do challenges.In these challenges, to win immunity for the week, they'd have to eat a lot of sweets like Pop-Tarts or cupcakes. The trainers would be mad because they were breaking the spirit of the game. But the funny part was: they weren't allowed to say "Pop-Tarts" because they didn't have the rights, so they had to say "sugar-frosted breakfast pastries." It was like a game of Taboo.The reason I mention this is that the word "justified" in this text is intentionally precise, legal language. It's wonderful because "justified" means legally not guilty in court, but actually it means better than not guilty. It means declared righteous, ruled in your favor—that you are made righteous, declared righteous, legally not guilty, and you get to walk out free. It's officially accomplished by God in the highest court.This is beautiful, legally precise language. When He was raised, it was for our justification, meaning that you have been declared righteous, that He took your sin to the cross, and that when He rose, you have been made righteous. The debt has been paid.It's not just that Jesus says, "Hey, if you come to me I'll forgive your sins, and you need to go live a good life." He doesn't just wipe the slate clean; He signs your name at the top and turns it in. That has been applied to your account.Periodically, I'll hear Christians say things like, and they're right in one aspect, "I'm a sinner; I have debt." If you come in and say, "I'm a pretty good person," we want to tell you, "No, you're not." If nobody's been kind enough yet to point out how not wonderful you are, welcome to Mil City Church. No, you're not. We are so thoroughly unimpressed with you. You're a sinner. You have real debt. You have real trespasses. We want you to be aware that you innately sin—that you sin on your own and then, when you know it's sin, you still do it. Once you learn it was wrong, you still do it. You can't just say, "It's okay because you're offended; you caused the offense; you can't declare it's okay."So, you're a sinner, but if you belong to Jesus, you are not. You are justified and made righteous. I hear Christians sometimes say, "I'm the worst, I'm just so terrible, I'm always waiting." And I say, "And then Jesus made you righteous?" If you belong to Christ, no, you're not. You're not guilty—you're made righteous. Paul calls himself the chief of sinners in the context of declaring he's received mercy. He says that so everyone else can know if Paul can be forgiven, so can you.The hope that we have is that He was delivered up for our trespasses and raised for our justification—that we've been made righteous. But there's a way this happens; it applies this way.Go back to the beginning of the sentence: It says, "It will be counted to us." What is "it"? It is what Jesus has done, what Jesus has done will be counted to us, accredited to us, put on our account, granted to us, applied to us. It is what Jesus has done.How will it be counted to us? By belief. That you believe in Christ, believe that God raised Him from the dead, that you believe He paid your debt, that you want it applied to your account. Then it will be applied.There's a movie called My Cousin Vinny. My wife was out of town, and I was bored, so I watched it again. It's about two young guys from New York going to school in Alabama. They're in the wrong place at the wrong time, driving the wrong car, and get accused of murder. Because they're from New York, it's not going well. Then one says, "I'm going to call my cousin Vinny," a lawyer from New York.Vinny shows up. It's not going well. There's tension over whether he'll represent them. The local guy is worse than Vinny. There's a big moment in court where Vinny says to the local guy, "You're fired. I want to represent my cousin."It's a moment where you can look cosmically at God and say, "I want Jesus to represent me. I want Him to go before me. I want Him to take my debt. I want Him to grant His righteousness to me." And it will be counted if you believe. It will be applied to your account by belief. It will be accomplished not by you but by Him. You trust that His death paid your trespasses and His resurrection justified you before the Lord, declared innocent, righteous, holy, and blameless if you'll just believe. If you'll just look and say, "I want Jesus to pay my debt. I want Jesus to cover me. I trust Him. I believe He's good. I do not want to represent myself."That's what it's saying. It will be counted to us who believe.So again: "It will be counted to us who believe in Him who raised from the dead Jesus our Lord, who was delivered up for our trespasses and raised for our justification."Therefore, since we have been justified by faith—we're justified by faith.That's the legal word again: not by works, not by morality, not by intelligence, not by effort—you're justified by faith, by trusting Him, not yourself.And that makes so much sense. What doesn't work before God is for you to sin, fail, then go to Him and say, "Don't worry. I got this. I'm going to be good enough, pay it off, do so well that you can't help but respond singing my praises." That doesn't work.Instead, we come and say, "I trust Jesus. I believe He's good. I believe He's righteous. I believe He paid my debt. I want Him to represent me. I want Him to cover me." And we say, "I trust that He's good."The Bible says there will be nobody who entrusts themselves to Him who is put to shame. Nobody that calls on Him will be put to shame. Nobody who says, "If He doesn't cover it, I'm in trouble," will be put to shame. Everyone who comes to Him for mercy will receive mercy.We are to be justified by faith, so you just believe. You just trust in the finished work of Jesus.Therefore, since we have been justified by faith, we have peace with God through our Lord Jesus Christ.You ever been at odds with someone? You can feel it. You've done something, said something, and you're around them and can feel the tension.It says there is no tension between those who belong to Jesus and the God of the universe.Every once in a while, I'll bust into one of my children's rooms. They're little—wouldn't do this when they're older, but I do it sometimes just to mess with them. I say, "Aha!" Just to mess with them. It's fun because often they just look at you like, "What? I was perfectly innocent. I wasn't doing anything." Other times, the guilt gets to them. They feel like they've been caught.I had a son hide something one time—a toy. He just needed to hide it; it was nothing serious.The idea is God can look at you and you can just be free. Nothing to worry about, no hint of fear. No "Oh wait." If people announced, "I'm going to come tour your house today," you'd be like, "Hold on. Is it clean? How do I…?" But with God, there's peace.We have peace with God through the work of Jesus. We're free.Some people think Christians are always looking over their shoulders like God's ready to get them. No. Jesus paid the debt. God's not mad at you if you belong to Christ, if you've trusted Him. He's not disappointed, upset, or frustrated because the debt has been paid.Jesus was delivered up for your trespasses. He was raised for your justification.You've been declared innocent, free.When I was growing up, my dad was self-employed, and sometimes things went well—but other times, it was tight.My parents would sit my brothers and me down and say, "Money's really tight. If any of you want something, you're going to be in big trouble." They would say, "You're going to eat what we give you and be happy about it."Sometimes, we got to go eat at places with cafeterias. Back then, there was Piccadilly. Let me explain how this works: When you get there, you can see the food, but you can't access it. The food is in what I call "food prison." There are food wardens who put the food on your plate, and every item you get means debt you'll pay later.There were times when we got to go, but beforehand, my dad would say, "Look…" When we got there, he'd tell us what we were allowed. One piece of chicken, two vegetables, some Jell-O. He'd be looking at the cake like, "You know you can't have that."We knew the terms in advance, which was good parenting—pre-threaten your children in the truck, then when they try something, just give them the look. Pre-threatening inflates the meaning.We were supposed to get what we got and be thankful.Then there were buffets, which were very different. There used to be more buffets—Ryan's, Quincy's, Western Sizzler. We had a place called Fire Mountain. Ryan's had a roll as big as your head.At a buffet, you pay first and then you're free. There's no food warden; you hold the scoop. Nobody protects the food from you. At SNS, you were supposed to get a little and be happy. At a buffet, you're free.When my dad took us to buffets, it was so we could hurt ourselves. We were supposed to pile things up, show him, and eat it all—not waste it—try different foods: soft serve, cookies, that weird pink stuff no one liked.Jesus has been raised for our justification.Christianity is not the SNS cafeteria; it's a buffet. I don't mean license to sin but freedom and joy—a feast.The debt has been paid. As Christians, we need to repent of sin, mourn the brokenness in the world. But the default mode of the Christian life is joy because Christ is resurrected.There is no debt; it's all been paid.We walk with our heads held up, hearts full, rejoicing in the freedom and hope Christ has given, to His glory.When I piled food on my plate at a buffet, it brought joy to my dad's heart that I appreciated what he had bought.When we walk as Christians with hope, fellowship, life, joy, and eternity in focus, acknowledging that when we sin, we have propitiation—that Someone stands between us and God—we are not guilty.We go to Him in grace and forgiveness and say, "It's never been about me; it's about You. My trust is in You, the glorious King who saves sinners."That brings joy and delight to His heart because He already paid the cost.We walk in freedom.Galatians says, "It is for freedom that He set us free." I used to read that and wonder, "What does that mean?" It means freedom.I'm not supposed to think, "I can't pile two things on my plate at the buffet." I'm supposed to enjoy it, delight, and walk in joy.That's what we celebrate at Easter.If you've trusted in Him, you are not dirty, broken, covered in sin.He was delivered up for your trespasses and raised for your justification.If He is risen and you've trusted Him, you are free, covered, blameless, and it's already happened.We aren't waiting for the sentence to be dropped. We're not in court waiting to hear our fate. If you've trusted Jesus, the sentence has been passed. He was declared guilty. We have been made righteous.The band's coming back up. We're going to sing.If you're a Christian, I remind you Jesus is risen and you are free and made righteous.If you have not placed your faith in Jesus and plan to represent yourself in court—plan with your own wisdom, morality, goodness, or just declaring, "It's not that big a deal"—I say: Trust Jesus.Place your faith in Him. Go to the Lord and say, "I want Jesus to cover me. I want Jesus to stand in for me. I want Jesus to pay my debt. When He died, pay my sin. When He rose, give me life."And it will be counted for those who believe.Let's pray.Jesus, we are thankful for the hope of the resurrection that holds secure through the finished work of Jesus—that all who call on Your name will be saved.You were delivered up for our sin, raised for our justification, and in You and You alone we have hope.May Your name be glorified. Amen.

This week's episode brought to you by Indy Wrestling US, Slice on Broadway, Sidekick Media Services and listeners like you at www.Patreon.com/WrestlingMayhemShowJoin Sorg and Rizz with special guests Blaire Zelith and Jasper Alvin Ziegenbock (JAZ) of the Misfit Militia as they dive into the latest happenings in pro wrestling, discuss the art of storytelling and character development in the ring, and share behind-the-scenes insights from 880 Wrestling and their growing Patreon project. From the rise of “El Grande Americano” to the debate over Beastman's fuzzy status, it's a jam-packed episode of laughs, hot takes, and mayhem.

This week's episode brought to you by Indy Wrestling US, Slice on Broadway, Sidekick Media Services and listeners like you at www.Patreon.com/WrestlingMayhemShowJoin Sorg and Rizz with special guests Blaire Zelith and Jasper Alvin Ziegenbock (JAZ) of the Misfit Militia as they dive into the latest happenings in pro wrestling, discuss the art of storytelling and character development in the ring, and share behind-the-scenes insights from 880 Wrestling and their growing Patreon project. From the rise of “El Grande Americano” to the debate over Beastman's fuzzy status, it's a jam-packed episode of laughs, hot takes, and mayhem.

This week's episode brought to you by Indy Wrestling US, Slice on Broadway, Sidekick Media Services and listeners like you at www.Patreon.com/WrestlingMayhemShowJoin Sorg and Rizz with special guests Blaire Zelith and Jasper Alvin Ziegenbock (JAZ) of the Misfit Militia as they dive into the latest happenings in pro wrestling, discuss the art of storytelling and character development in the ring, and share behind-the-scenes insights from 880 Wrestling and their growing Patreon project. From the rise of “El Grande Americano” to the debate over Beastman's fuzzy status, it's a jam-packed episode of laughs, hot takes, and mayhem.

In today's episode, Bex Scott shares vintage advice and tips for the retro homemaker from “The Homemaker's Encyclopedia - 1952” book that she recently acquired. Featuring of-the-time shopping advice, meal ideas, kitchen planning suggestions, and more, this is a genuine blast from the past glimpse into the housewife's day-to-day mealtime expectations. Join Bex for a trip into the past and learn some new (old) ways to shop and cook to please your family. “The Homemaker's Encyclopedia -1952” includes such chapters as “Marketing Know-How”, “Different Items You Can Stock in Your Larder”, and “How Much Is Enough”. The author encourages women (the target audience for this book since it was women, the wives and mothers, who did all the grocery shopping, meal planning, and cooking in the 50s) to be unafraid of experimenting with “new foods, new recipes, and new ways of cooking”. She maintains that careful planning will enable women to provide balanced nutrition and budget-conscious meal preparation for their families. Bex also shares an amusing section on grocery store etiquette (including the gem “Dogs must be left outside, but children must often be brought inside”) and specific kitchen design shapes that maximize efficiency in prep and service. For lovers of vintage, retro cooking ideas, and amusing throwbacks, this episode is a must-listen. Resources discussed in this episode:“The Homemaker's Encyclopedia 1952: Food-Buying and Meal-Planning” photo—Contact Rebecca Scott | Pyrex With Bex: Website: PyrexWithBex.comInstagram: @pyrexwithbex—TranscriptBex Scott: [00:00:02] Hey everybody, it's Bex Scott and welcome to the Pyrex with Bex podcast where, you guessed it, I talk about vintage Pyrex, but also all things vintage housewares. I'll take you on my latest thrifting adventures, talk about reselling, chat with other enthusiasts about their collections, and learn about a bunch of really awesome items from the past. Subscribe now on Apple, Spotify, or wherever you love listening to podcasts so you don't miss a beat. Bex Scott: [00:00:31] Hey everybody, this is Bex Scott and you are listening to the Pyrex with Bex podcast. On today's episode, I thought it would be fun to go through a newly acquired book that I have called The Homemaker's Encyclopedia Food Buying and Meal Planning. Now this beauty is from 1952, so it is exactly what you might expect. The content is all about the woman being at home being the homemaker, the man going out and working his 9 to 5 job and coming home to his children and his wife being ready to serve him his meal and for him to relax with a drink in his hand. And I wanted to read some excerpts of this book to you because it was honestly very entertaining to read and to just note how different times are now than they were before. In my household right now my husband does all of the cooking. I like to do the cleaning. We both work and we both equally contribute to raising our three kids, and it was just really interesting to read through the difference in how they used to do things. And I know a bunch of you can probably remember this from your childhood, maybe your parents. That was the dynamic for them back in the 50s, and it would just be interesting to hear your take on things in your memories of how things were. Bex Scott: [00:02:11] So I wanted to start off by going through the introduction, because I believe that this gives you, as it says, a good introduction to this interesting book. So it says "Every homemaker is conscious of the need to try to get the greatest value for the money she can spend. How to do this while still continuing to provide meals that are nutritious and varied, is the subject of conversation whenever good housewives get together. Books such as this can be of great help. In an interesting fashion with easy-to-follow suggestions, the author ranges over the fields of marketing and menu planning in an effort to help you in your daily program". Now, when they say marketing, this is kind of embarrassing because that's my field of work. I'm in marketing. And when I read that, I was really confused about what they were talking about. Marketing is actually going to the supermarket. So yeah, that was an interesting enlightning fact for me. "While keeping the main objective in view, that of securing the most nourishing foods at the prices you can pay, she nevertheless succeeds in proving to the reader that this branch of homemaking need never grow uninteresting or monotonous, just as the meals you serve need never become dull for your family. The willingness to experiment, to try new foods, new recipes, and new ways of cooking should be part of every housewife's equipment. In many an old-fashioned American household, the food followed an unvarying pattern: a roast on Sunday, hash on Monday, chowder on Friday, beans on Saturday, or whatever". Or whatever. "Before the family entered the dining room, they knew exactly what would be on the table". Bex Scott: [00:03:58] Growing up, we had roast every Sunday and that was honestly the best day of the week for me. My mom's roasts, they were amazing. And when we go back home to visit with them, my mom still likes to make a roast for all of us when we get together. "Most younger women are more flexible than the old-time cooks. They are learning some of the secrets of using unusual flavor through spices, herbs, and sauces to borrow from other nations some tricks of applying imagination to the food they serve their families. American menus would be the poorer without Swiss and Italian cheeses, Hungarian goulash, French and Vienna breads, chili con carne, chow mein and chop suey, Irish stew, frankfurters and sauerkraut, England's plum pudding, or whatever your particular favorites happen to be. Bearing this in mind, you need never be afraid to experiment or pioneer in foods or methods. In this book, along with practical advice on efficient shopping techniques, cooking shortcuts, and dollar stretchers, you'll find a view of meal planning as a family affair. To many women, marketing and cooking is a burden because they do all of it alone. The author suggests ways in which the other members of the family can help. Father with the marketing, the children in preparing meals and helping to serve them. Making these projects a part of your family's life seems a practical application of homemaking. That art, which is, in the last analysis, the most important profession open to any woman". Bex Scott: [00:05:28] So now we get into the good stuff. So we've been introduced to the book, know a little bit about it, so part one is meal planning. "Number one, a good meal doesn't just happen. The experienced traveller knows that the success of a trip depends on thorough, beforehand planning. Just so homemakers whose meals get consistent rave reviews from family and friends will tell you that a good meal is made at the meal planning desk rather than at the cook stove". And there's a nice picture of a woman sitting at her meal planning desk, and it says, "when you plan ahead, you can relax and enjoy meal times too". I can tell you that my husband doesn't have a meal planning desk, but I'm going to ask him now if he would like one, and I'll let you know what he says. Okay, so it says, "and while impromptu meals can be lots of fun once in a while, a steady succession of haphazard conglomerations tells its story in flurry and worry, not to mention the added expense which substitutes for proper planning. Your family will probably be most interested in how the food looks and tastes, and in whether you are calm and cheerful or cross and worn out when you join them at the table". I can tell you that our two sons could care less what the food looks like. They are more interested in how it tastes and how quickly they can consume it. "You, on the other hand, will be equally concerned with balancing the budget and the nutritional scale, for you know that the actual health of your family is dependent upon the meals you serve. Every smart woman knows that you can lead a husband to vitamins, but you can't always make him eat". That is something that I have never heard before. "This holds true of children as well and harping on food values usually creates eating problems rather than converts to balanced nutrition. When you plan ahead, you can relax and enjoy meal times too, secure in the knowledge that you are giving your family food they need in ways they enjoy it, with a maximum of economy and a minimum of work". Bex Scott: [00:07:39] And then it goes into "four ways to help you turn meal planning from a hand-to-mouth operation into a pleasant and worthwhile habit". Next up, this is a little pull quote that I had to share with you guys. It says "Entree, usually a made-up dish of an unusual food". So if anybody ever asks you what an entrée is, please be sure to use this definition. Okay next up we have the elements of a successful meal. "When you get right down to the business of meal planning, you must remember to coordinate a number of other factors with your four menu factors of: number one nutrition values, number two economy or money-saving, number three efficiency or time and effort saving, and number four" is my favorite "honest to goodness pleasure in eating". That's why I eat. Not to survive. I eat to enjoy and experience the pleasure in eating. "So you may want to introduce new foods, provide an invalid diet or entertain company on a budget. You may decide to streamline the family's collective waistline through a high-protein but low in calorie diet. Or you may yearn to cut down on dirty dishes and utensils so as to have more time for after-dinner fun with the family. And don't think for a moment that to do all these things, you're going to have to sacrifice personal or family preferences and foods, or throw out the window sectional or national ways of eating that are dear to your heart and traditional in your family. Actually, whatever you want to accomplish through your meals, within reason, of course, can be yours if you plan it that way and then follow through to the best of your ability". Bex Scott: [00:09:27] Next, it says "nutrition needn't be complicated. Once upon a time, you may have worked your way through a school course on home economics. Remember the complicated charts of vitamins and minerals, the graphs of calories and carbohydrates, and the mystic terms you studied? It was all very complex, and you may or may not have absorbed enough to apply to your own food problems when you set up housekeeping. Today, a very simple and pleasant formula has been devised to help you see that your meals are going to nourish your family by supplying the foods and food elements that are needed for good health. You don't have to worry about each individual vitamin and mineral. Instead, you follow the basic seven food group outlined here. And if your family eats the suggested number of servings from each group, you can rest assured that their food needs will be well supplied". Bex Scott: [00:10:17] Next up we have "Part two, marketing know-how", not the marketing I thought it was. "How to shop: attitudes and ideas. With the caveman, getting food was a matter of tracking it down, whacking it over the head, and dragging it home. It was dangerous, yes. Monotonous? Hardly". This is a good intro. It's a solid start to this chapter. "Today, the getting of food or shopping is much simpler, yet much more complex. While the caveman never had an opportunity to choose from the marvellous array of foods to be found in the modern market, neither did he have to cope with nutrition or decide which of 65 varieties of vegetables was the right one for him". Man, times are tough for those cavemen. "Small wonder that today's homemaker finds shopping such a challenge. With so many things to choose from, how is she to know which foods were stocked with her in mind? Actually, marketing can be a job in which the whole family takes part. Once upon a time, men played a large role in buying the family food in this country. Then it became exclusively the woman's province. Today, Dad is not only bringing home the bacon, but buying the groceries too, especially on weekends. Current figures show that at least 25% of the groceries in this country are bought by men. And if you can make shopping a real family project by getting dad and the children into the act, you'll be doing a real educational job as well as making fun time for something that might be just another chore". Bex Scott: [00:11:47] Okay, here are the "certain fundamental things to remember in shopping. Choose the right store. Some books on food give glowing descriptions of the joys of searching out rare spices and unknown foods at little shops, buying bread here, meat there and cheese somewhere else, and so, on until you've been all over town assembling your groceries. And indeed, this is the way that housewives in many other countries have to shop. But in the United States, the large market with every kind of food possible assembled and spread out in orderly rows containing everything plainly visible and clearly marked, has become such a tradition that few families would know how to operate without it. Here you see women in mink pushing carts next to women in shabby coats, all bound together in an effort to get the most for their money. Certainly, there are not many women who would deliberately spend enough time or shoe leather to shop item by item in different stores. One big factor that has played a part in the growth of such large markets has been the fact that with their cash and carry policy, and with everything arranged for self-selection and self-service, your food dollar really goes for food, not for service. On the other hand, the smaller grocery stores make up in service what it lacks in savings. Just be sure that you really need credit, telephone shopping service, and delivery, before you become a steady customer at such a shop, for you may be sure that you pay for these services and added food costs, and this is only fair for it costs your grocer extra to provide them. If you're working or there is a new baby or illness in your home, or you are far removed from any shops, then the telephone shopping and delivery service may be a necessity for you. But even then, you'll be wise to try to arrange an expedition to the nearest market once every week, or even every two weeks, to stock up on staple items and canned goods". Bex Scott: [00:13:40] We definitely do that. We go to Costco, I think, at least every two weeks, sometimes every week. We're big Costco people. "The fancy grocery or delicatessen has its place in the shopping scheme of things, but is not for you on a budget. Fine hothouse fruits or deluxe foods are grand as an occasional treat, but don't belong on your regular shopping list. After all, the most expensive food is not necessarily the most nutritious. The delicatessen stays open long hours and can be a lifesaver if you happen to forget something". Next up, they talk about shopping in person if possible. "This is the only sure way of getting what you want and what you need, particularly in regard to meats and vegetables and fruits, where real saving or waste is involved. When you are shopping in a market, remember to mind your manners. Small children and dogs are a nuisance. Dogs must be left outside, but children must often be brought inside". Interesting. "Don't put babies into the push carts unless the store provides a special kind which has a place for baby. Don't let your toddler run wild through the sections. Not only is it most annoying to others, it can be dangerous if he pulls stacks of cans down on top of his head. And if your older child feels the need for action, keep him from ramming the push carts into others or from working up speed on the curves around the canned goods by giving him a job to do, such as keeping track of your checklist. Don't block the aisles with your basket while you talk with a neighbor. When you get in line, don't keep others waiting by scrambling back for one more item. And don't try to force your way ahead of others who were there before you. Shopping in a regular store also calls for manners. You may have been a customer for years, or you may be a real favorite with your butcher. Still, you can wait your turn pleasantly and without engaging service personnel in conversation at a time when they should be concentrating on other people and their orders. Don't ask for more than one delivery a day, and don't telephone for service just a few moments before closing time". Bex Scott: [00:15:53] I want to go back to the dogs must be left outside, but children must often be brought inside. Okay, next up we have a section about different items that you can stock in your larder. My favorite one is cheese. I love cheese, I could eat cheese all day, every day. And one of my favorite memories was when I went to the grocery store with my parents, and I think this was the first time my dad had ever been to the cheese section, because he couldn't believe what he was seeing. He didn't know there were so many different types of cheese, and I think my mom and I went off to do the grocery shopping, and my dad stayed in the cheese aisle the whole time, just trying to figure out what each of them were. So this section reminded me of that memory. So "cheese comes in a bewildering variety of types and forms, domestic and imported, and for a great variety of purposes. It is, in its less exotic forms, a very economical source of protein, and supplies vitamins and minerals too". These are all really great reasons that I like to tell myself when I overeat cheese, that I am getting all the vitamins and minerals that I need for my body. "There are three general categories used for convenience in classifying cheese: soft, semi-soft, and hard. Many cheeses are available in each group. Usually, cheese is a matter on which you wax enthusiastic or are content to stay with 1 or 2 mild favorites". I think my dad would probably fall into the wax enthusiastic category after that grocery shopping trip. "Gourmets are conscious of slight variations in flavor and traditionally favor the imported cheeses or used to. For recently, very fine cheeses have been made in the Western Hemisphere. If you are a cheese lover, you may have the attitude that processed cheese is only for cooking. It is not only an excellent melting cheese, but for the average family provides very good eating. In addition, processed cheese can be kept on the pantry shelf for emergencies. The larger-sized packages are usually more economical. Cheese spreads and mixtures can be bought in jars and are convenient for party occasions, if a bit more expensive". I also love a good cheese in a jar. Cheese Whiz on toast is great and when I was pregnant with our daughter, Kraft singles were my number one craving. So that is a very strange piece of knowledge about me. Bex Scott: [00:18:26] Okay, number ten is "how much is enough? Estimating amounts can throw the inexperienced housewife into fits". Fits, huh? "Everyone has his own classic example of the bride who tried to buy potatoes by the piece, or thought that a pound of rice was barely enough for four people". I don't know that we do have those examples. Okay. "To save you from the experiences that are supposed to teach you, but usually just make you suffer, or to refresh your memory and serve as a handy reference guide, here are some hints on amounts to buy for each serving. How much meat to buy for dinner? How many servings will come from a pound of fresh beans? A number two and a half can, or a frozen package. The food shopper, with an eye to thrift and good management, learns to buy carefully just what she can use", and then it goes into different amounts for what you should need for cooking, which is actually kind of handy. Bex Scott: [00:19:24] Next up we have "Storage, preparation and serving: kitchen convenience. Your kitchen is the room in which you spend many of your waking hours. Therefore, you want it as attractive and cheerful as possible. Because everything in it comes in contact with your food, you want it as sanitary and easy to keep clean as you can make it. Those things are important. But to you as a cook, the prime consideration in a kitchen is efficient and helpful arrangement so that everything is where you can find it and use it quickly and easily. The less stooping, bending or stretching, the better. The more working and storage space, the happier you'll be. Good ventilation and adequate lighting, both in the center of the room and again over each working area, are of primary importance. A posture stool or chair will let you relax for the many jobs which can be done just as well sitting down. Basic kitchen arrangement. There's a pattern to kitchen arrangement, or at least there's supposed to be. Ideally, a kitchen has lots of wall space and little floor space. It is not a corridor from the front of the house to another room or outside, and the walls are not broken up with lots of doors and windows. It is three basic work centers. The storage area around the refrigerator which should be nearest the back door, the preparation department which is the sink with workspace on either side, and the cooking and serving section, which should be nearest the dining area so that food can be put right on the table while hot". Bex Scott: [00:20:49] "The U-shaped kitchen is usually considered the most efficient. Here your equipment is grouped on three walls and you have few steps between your three work centers. The L-shaped kitchen is next in preventing waste motion. Space along two walls is provided for the equipment, and often the portion remaining can be made into a dining area, business space for your desk and cookbooks, or play space for the children. The two-wall or corridor kitchen can be as efficient as a ship's galley, unless it's a passageway to the back door. The one wall or Pullman type kitchen is convenient for use, but usually lacks adequate cupboard space". Bex Scott: [00:21:28] Next up we have "Seasonings, salads, sandwiches, and serving. Some women have a gift for turning out flavorful meals with the hot things hot and the cold things cold, with interesting contrast and textures and tastes, and served in gay and colorful fashion. Others serve the very same meal just as well cooked, to be sure, yet so dull and uninspiring". I think if I cooked for my family, I would probably fall into the dull and uninspiring category. Which is why I love that my husband likes to cook because he is great at it. I remember one time I made my mom's meatloaf recipe for our kids. I loved the meatloaf. I thought I did it right. But I think that was the last meal I attempted to make for them, because I was so crushed that they didn't like it that I probably, I don't think I made anything again after that except for baking. I love baking, so cakes and banana bread and all that kind of stuff. So it says, "what is the secret? Well, one thing is the matter of proper seasonings. You may have a shelf full of neat little spice jars and herb containers, yet how often do you use them and do you really understand how and when to use them? And what about seeds, poppy seeds, sesame seeds, and the many other kinds? How about the different flavors you can achieve by using different vinegars and cheeses? Have you tried wines in your cooking efforts?" I've tried drinking the wine while I cook. That's great. "In general, how well developed is your sense of gastronomic curiosity? Are you willing to experiment, to try new ways of cooking your old favorites, and to offer your family new tastes occasionally? If you can answer yes to most of the above questions, then your flair for interesting meal-making is well above average. If you say no to too many of them, try to widen your scope of activities by experimenting more and investigating new products". Bex Scott: [00:23:26] "Meal time coordination. Chilled plates and chilled ingredients for salads. Hot plates for hot foods. These are part of getting the meal to the table in attractive form. For no one cares to eat lukewarm salad or meat in lukewarm gravy. Basic preparation and meal planning often come to grief at this point, for as much organization is needed at the moment of cooking as at any other point in meal making. Go back to your basic arrangement of your kitchen for real efficiency. The fundamental idea was to establish a traffic flow from storage to preparation to cooking, so that no time was lost and that food could be gotten to the table right from the stove. Somewhere in the traffic flow, you must be operating as a thinking director. You must have the ability to look at your menu and recipes, decide which foods must be prepared when, and then see that cooking time is so handled that your meat and potatoes are ready at the time that your salad is prepared, dessert ready, and the table ready and waiting. Experience and actual one, two, three planning are the only way to develop the ability to coordinate a meal perfectly". Bex Scott: [00:24:33] Last in this amazing book, we have a section called Camouflage Ideas. I had to read this because I didn't know what they meant, and I really needed to know what camouflaging was. "Sauces, stuffings, relishes and other accompanying dishes are methods of camouflaging either the shape or taste or amount of the foods you are serving. Sauces are valuable because they contribute to the food value and appearance of foods, and add flavor and moisture to those that need it. Good sauces are perfectly blended, smooth in texture, have no lumps, and are neither too heavy nor too thin. By serving leftover vegetables and meat in such forms as au gratin", that's not how you say it. I apologize. That was terrible. "or a la king, you create a whole new flavor treat, and make company fare out of icebox items that otherwise wouldn't stretch. Stuffings may be used to add flavor and to extend a basic food that is in short supply. Don't forget that you can stuff many forms of meat as well as poultry and fish. Remember that stuffing is meant to be a mixture with variations of seasonings. It should be neither too dry nor too moist. Relishes in accompanying dishes like dumplings, Yorkshire puddings, and cranberry sauce are excellent for bringing out the flavor of other foods". Okay, that wasn't as bad as I thought. When they said camouflage, I had pictured in my mind what we do to get our toddler to eat vegetables by hiding them inside of fruit purees and disguising things. So not as bad as I thought. Bex Scott: [00:26:15] Okay, well, I hope you guys all enjoyed this little trip into the 1950s of food buying and meal planning, and maybe you learned a thing or two that you can apply to your kitchen or your marketing. I know I sure did. I'm going to be passing many of these tips off to my husband, for sure, and maybe we'll even have him on a next episode to give his input on this amazing book. So feel free to find me on Instagram @PyrexWithBex. Shoot me a DM, give me a follow, and I will see you next time. 

In this episode, Tim and Carrie Strange interview Scott Sullivan, a legendary figure in the hot rod community known for his iconic Cheese Whiz 55. Scott shares his early influences, the evolution of pro street cars, and the art of custom painting. He recounts his adventures driving across the country in his hot rod, the challenges he faced, and his reflections on the future of hot rodding. This conversation is a deep dive into the passion and culture surrounding classic cars and the hot rod scene. In this engaging conversation, Tim and Scott share his adventurous journey to Bonneville, detailing the challenges faced during road trips, racing experiences, and the evolution of hot rods. He discusses the artistry involved in building and restoring cars, the significance of personal connections in tribute builds, and the insights gained from judging at car shows. The conversation highlights the passion and dedication that goes into the hot rod culture, along with humorous anecdotes and valuable lessons learned along the way.

It's really happening, the Women's Professional Baseball League is underway, looking for owners, broadcast deals, and prepping to draft a year from now. Sure, that World Series thing also happened, with Freddie doing all the things, the kid getting the special thing, the Hall of Fame getting the rest of the things, and the LAD flying to the parade on the Patriots AirKraft. Award season begins with the Gold Glove, and Salvy winning the Roberto Clemente honor. The Giants make a nepo hire but maybe that's okay? We highlight some free agents to watch, and tell you why winter ball just got even more fun.  Pottymouth follows the Queerfancystats model of how to still root for your team with that guy on it,  and details her donation formula for Boston Alliance of LGBTQ Youth. Happy Birthday, Pottymouth!We say, “I like Cheese Whiz better,” “Gabriel Moreno remains a bridesmaid,” and “Put us in your earbuds and go stand in line.” Vote, fight the man, send your game balls to Meredith, get boosted, and find us on Twitter @ncibpodcast, on Facebook @nocryinginbball, Instagram @nocryinginbball and on the Interweb at nocryinginbball.com. Please take a moment to subscribe to the show, and leave us a review on Apple Podcasts or wherever you listen to NCiB. Become a supporter at Patreon to help us keep doing what we do. Say goodnight, Pottymouth. 

Hey, fellow lushes! Have you seen To Catch A Predator with Chris Hansen? Well, our guest on this episode, Courtney ElizXbeth, is the bad@ss female equivalent. She tells us about how she got started in predator catching, some of the dangers involved, how she keeps her composure around these disgusting criminals and what she does to unwind when she's not out hunting - it involves Cheese Whiz and Fireball Whiskey. It was truly an honor to have Courtney on the podcast. Please go to her Locals page (linked below) and donate some money to help her continue doing this important work. Enjoy! Check out Courtney ElizXbeth - Instagram: https://www.instagram.com/courtneyelizxbeth/ YouTube: https://www.youtube.com/ @courtneyelizxbeth  Locals: https://courtneyelizxbeth.locals.com/ Rumble: https://rumble.com/c/CourtneyElizXbeth Check us out - YouTube: https://www.youtube.com/channel/UCbo2frUM03BMQ5zf6qbQvww Instagram: https://www.instagram.com/cwdatbpodcast/ Facebook: https://www.facebook.com/CocktailswithDimplesandTheBeard Twitter: https://twitter.com/dimplesthebeard Tiktok: https://www.tiktok.com/@cocktailsdimplesthebeard Rumble: https://rumble.com/c/c-6163487 Thanks for watching! Please subscribe to our channel. Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to Ep.005 of the Food Fight Podcast in the Loop Internet studio hosted by Brian DiMattia! Cosmo Salerno, the mastermind behind Cosmo’s Cheesesteaks, joins me today for a flavor-packed episode into the heart of our local food scene and the personal journeys that shape a restaurateur’s life. We start by slicing into Cosmo’s own story — the unforeseen challenges that nearly toppled his business and his unwavering enthusiasm for the perfect meatball, a dish curiously absent from his menu. We also discuss the world of online food criticism, where the spicy opinions of armchair critics mix with the sweet success of a well-favored dish. Cosmo and I swap war stories of menu innovation, the allure of Cheese Whiz, and our path from taking every comment to heart, to serving up humor with a side of satire in response to less-than-stellar reviews — a reminder of the resilience it takes to thrive in the food business. Thank you to our Show Sponsors: Dino’s Pizza & Restaurant: Taste the Tradition at Dino's Pizza & Italian Restaurant! https://dinospizzaandrestaurant.com/ Visit Luzerne County: Join the Pizza Trail! Eat pizza. Earn points. Turn those points into prizes! Sign up for FREE at https://www.visitluzernecounty.com/ Genoa Wholesale Foods: Servicing the Pizza & Restaurant Industry Since 1947! https://www.genoafoods.com/ T-Shirts in 24: Create your own custom apparel online at https://tshirtsin24.com/ Sweat Tent Portable Sauna: Get $100 OFF with code OTS at: https://www.sweattent.com/discount/OTS Friends of the Show: Tom Munley Law, Brute’s Barbershop, & Brasi’s Pizza

Brent sits down with comedian Jeremy Briggs, from projects like Bizaardvark! They discuss: working with Terry Crews, growing up in Reno, standup comedy as a team concept, short and long form improv, the horror film genre, Cheese Whiz in your pants, what is a tractor pull, a roller boogie club sighting, and their Brentfast at The Great White Hut.Visit the Brentfast store: BrentfastStore.com For all the Brentfast episodes: Brentfast.com. Follow Jeremy Briggs on IG @briggardune. Follow Brent on IG and Twitter, @scoopspope, and on Facebook: .facebook.com/brentpope.actorAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

As promised, the first THREE HOUR podcast.... Canada's glory hole trial, US airdrops into Gaza, voters reject redefining gender roles in Constitution, State of the Union, CA Senate race,, Bangladesh fire, and a Wyoming guy videos himself enticing a dog to give him oral using cheese whiz. Music: Deathklok/"Go Forth and Die"

Which Aged Cheddar is best?  Looking over the backlog of episodes, one category jumped out to us as being unfairly neglected.  We have reviewed string cheese in the past, but the list ends there (unless you count Oreos with Cheese Whiz).  This week we are going to ease our way in with some aged cheddar.  The competitors are Cabot, Cracker Barrell, and Kerrygold.  Please like and subscribe and if you have any suggestions, let us know by tweeting us @tastetestdummies or email us at nickandjohnpodcast@gmail.com.      SPOILER!  Below is a list of which cheese corresponds to which numbered plate it was on: 1. Kerrygold 2. Cracker Barrell 3. Cabot

Radioactive Cheese Whiz Playlist. Fauxtrot Presave Link Fauxtrot has been a band for the last 4 years. They've played numerous shows and now they are gearing up to release their first single. Make sure to presave it and show them some love! We talk about some fauxtrot lore, sexy time music, Inspirations, and a lot more! We have a Discord now so come hang out with us and for those who want to support the show go check out our Patreon we have some awesome perks and it'll help us out a lot. Links for both of those are in our LinkTree and on all of our socials. Make sure to follow us on all socials to keep up with interviews and playlists @VIPlaylistpod and we have a YouTube now so go subscribe to us!! Special thanks to Ghostshaft, Boo Lay, Keanu DiCaprio and FBD Media for making that amazing tune you hear at the end of the episode. Go check out their socials and jam some of their tunes on Spotify. Artists on the Radioactive Cheese Whiz Playlist are System of a Down, Mariah Carey, Janet Jackson, Celine Dion, Selena, Tycho, Thundercat, Usher, My Chemical Romance, Linkin Park , Breaking Benjamin, The Used, Saosin, Scary Kids Scaring Kids, Dance Gavin Dance, Betraying The Martyr, Periphery, A Day To Remember, Parkway Drive, Brian McKnight, Gold Necklace, Silk Sonic, Next, Living Colour, Bird Problems, Animals As Leaders, Chon, With Sails Ahead, Currents, The Callous Daoboys, Archspire, Inferi, Invent Animate, Darko US, Dwellings, Artifex Pereo, Properties of Nature, Origami Button, pulses., Joelaul, The Lionhearted, Sonoa, Jesse Gold, Death Dance, Sunwell, and Space Corolla. --- Send in a voice message: https://podcasters.spotify.com/pod/show/viplaylistpod/message

On this week's episode, Brandon Tanguma and Dominic Hobson discuss: Dominic's Big Announcement Dominic's Picks Week 3 JRo's Threesome WWE Releases Have a question? Send it to CurveballandCS@gmail.com Follow us on social media: https://linktr.ee/CurveballsandCS

News with Shelley 2-10-2023 … 1,540 Cheese Whiz infused Lube in route to Philadelphia

The guys talk some football goodbye to the Queen cyborg cockroaches the French are dumb and some people take their cheese whiz a bit to seriously plus so much more. Follow us on all social media @ Nonsensical Nonsense Join us live on Youtube and Twitch every Monday Wednesday and Saturday 6pm Shout to the kick ass musicians featured on the Show Rock Lee ( EDM Combat) Blacktop Mojo, Rumspringa and Blend --- Send in a voice message: https://podcasters.spotify.com/pod/show/nonsensicalnonsense/message Support this podcast: https://podcasters.spotify.com/pod/show/nonsensicalnonsense/support

Chris The Lion joins the LGO Lens Podcast with his new hit single: "What's the Matter with your Penis?" Chris joins us in our continuing effort to raise small donations from an internet population that wants everything for free. Cheese Whiz donations: www.liberalgunowners.org. Click on "donate." Song produced by Miyanovich. Music is "Summer Funk" by John Presstone used with permission by Storyblocks.

I totally forgot which serial killers we discuss in this episode, so its gonna be like we are all listening to it for the first time!! how exciting is THAT sh3t, fam? We go on this journey together, like hella legit for realz... what will we learn? what will make us laugh, or cry or maybe do both at the same time? LETS GO!! --- Send in a voice message: https://anchor.fm/unresearchedpodcast/message

Vi sitter inte längre i ett mörkt rum!! Vi har publik?! Hoppas inte att Jonathan eller Linus säger något pinsamt! I detta avsnittet så sitter vi i Café Sirius på Sci-Fi-Bokhandeln och tjötar direkt med folket! Vi snackar om Voldemort med kaninöron, förhoppningar om att Love & Thunder kommer bli bra, vårt enorma hat om Cheese-Whiz, tvivelaktiga uttal av namn, hur filmproduktionsbolag inte har någon som helst kontakt med folket och så kommer vi svara på tittarfrågor så som vad vi skulle vilja ändra i MCU? Vem hade vunnit i en fight mellan Scarlett Witch och Pheonix Jean Grey? Tack till Sci-Fi-Bokhandeln Göteborg för att vi fick spela in ett avsnitt hos er och tack till alla som kom för att lyssna på oss! ------------------------------------------------------------- Följ oss på sociala medier! https://www.instagram.com/marvelnyheter/ Köp vår MERCH! https://huusko-illustrations.creator-spring.com/listing/marvelnyheter Du kan även kontakta oss med DM på insta eller via marvel.nyheter@gmail.com Linus: https://www.instagram.com/linusa92/ Jonathan: https://www.instagram.com/huusko_illustrations/ Jingel av Simon Sjögren

Or idiot in the morning?

In this episode, LJ and Jhen discuss circumcised vs uncircumcised, what are gloryholes, when guys are expected to pay, if it's okay to remain friends with your ex and more!

This episode was crazy fun, unapologetically full of laughs and unedited (slightly swear-y) humor!! Make sure you're listening without the kiddos or with earbuds. ;) Swearing is kinda our super-power. ;) Fun Fact: people who swear are more trustworthy and honest!! Maybe a blanket statement, but I like it. :) Depending on the generation, and how closely your parents wanted to conform with society, you may or may not have been subjected to things like : Cheese Whiz......not familiar with it? That's awesome for you and you're definitely a healthier person for it. ;) Still want to know what it is??......Here's a hint: I know it says "cheese", but this shit comes out of a can and you'll find it on the SHELF at a grocery store. Yup. And in our youth, we ate this canned "cheese" like it was going out of style. ;) Corn Syrup and Canned Milk for infants instead of nursing......Not our generation, but our parents....yup, that's what they gave their babies for food. Good ole' high fructose corn syrup and canned milk mixed into a bottle. Yummy, right? Poor babies!! And all because nursing was considered taboo. These are just two examples of what screwed up shit parents thought was acceptable back then because, "They Didn't Know!!" Make sure to listen to this short episode for more crazy, random shit people did to "fit in". I wonder what our kids will say about us. ;) Embrace the Crazy! This podcast uses the following third-party services for analysis: Chartable - https://chartable.com/privacy Podcorn - https://podcorn.com/privacy

A strawberry Pop-tart lawsuit, Lost Hikers ignoring rescue calls, Denny Laine, Pornhub calculus, tongue-replacing parasites, and behind the scenes at Arlington Park are among the minutiae discussed this week by Rick and Dave. [Ep248] The post Minutia Men – Cheese Whiz Has Neither appeared first on Radio Misfits.

We are soooo excited to have guest Meg Tietz of Sorta Awesome! Join us awe we chat about why friendships for just you, the homeschooling parent, are so important. There is a lot here to glean and take to heart. As always, we start with our Homeschooling Moments of the Week and after our Topic Talk, we give you ways to Make It Personal. We close out with homeschooling hacks, advice, or … a gross recipe? 1:10 Meg Tietz of the Sorta Awesome Show 3:22 Homeschooling Moments of the Week (HSMotW) 3:25 HSMotW Rachel 433 Rachel and her inflatable globe 4:40 HSMotW Meg Link for you about eels recommended by Meg and her boys 5:57 HSMotW Mindy 7:00 Topic Talk: Friendship and Community for YOU 7:18 Ep 5 Embracing Our Kids for Who They Are 7:28 Sorta Awesome Community 7:47 Meg's Book??? 9:14 Why is this important? 9:24 Sorta Awesome Ep 285: The Friendship Advice We All Need Right Now 9:31 Friend Forward Podcast 11:52 Benefits to having our own friendships? 12:33 Voxer app 19:24 What are the hurdles? 21:49 Doritos, Ding Dongs, and Cheese Whiz 22:37 Tips for homeschoolers with littles only? 25:03 Marco Polo app 30:18 What will Meg have to do differently now? 32:00 Bookend Homeschoolers S2 Ep 1 Transitioning Into or Out of Homeschooling 33:10 Make It Personal: Near Bookends 35:04 Make It Personal: Far Bookends 36:10 Take This With You: Meg (best social anxiety tip ever) 37:09 Take This With You: Rachel 38:25 Take This With You: Mindy (unusual cake) Bookend Homeschoolers on Instagram Mindy at gratefulforgrace Rachel at colemountainhomeschool Meg Tietz on IG Sorta Awesome Show on IG Paul's Grandma's Pistachio Cake which he calls: The Best Ever Pistachio Cake Mix the following: 1 box white or yellow cake mix, 1 box pistachio instant pudding, 3 eggs, 1 c club soda, 1 c oil, 1/2 c nuts. Beat all ingredients for 2 mins at medium speed. Do not overbeat. Bake in a bunt pan for 50mins. While cake is baking, make the following icing/filling using 3 c milk, 2 pkg Dream Whip, 2 box of pistachio instant pudding. Whip in a bowl for 5 mins until thick and chill. When cake is cook, cut into 3 layers. Put filling in between layers and ice the top and sides. Paul Brouse says, “You're welcome.”

5amMesterScrum Show 682 Live - Commitment and Handoffs Missed, Philadelphia Cheese Fries and Fortune Cookie Friday - Today's topics: (1) Eddie and I wanted to share some Philadelphia Cheese Fries with Cheese Whiz, (2) Talking missing Commitments and causing issues for otehrs like our hotel stay after the fire and (3) Fortune Cookie Friday: Walk the words you talk and talk the words you walk. A perfect cookie when talking commitments. Please like and subscribe and share 5amMesterScrum.  Please send me your topics.   You are are doing Great Please Keep on Sharing. 5am Mester Scrum #5amMesterScrum #scrum #agile #business #scrummaster #agilecoach #coaching #philadelphia #philly #commitments #teams #cheesefries #promises #fortunecookie #CX   5am Mester Scrum Show 682 went live on Youtube Friday 8/6/2021 from Philadelphia, PA  Happy Scrumming, Social Media: - search 5amMesterScrum or #5amMesterScrum  and you should find us and if not please let us know LinkedIn, Youtube, Facebook, Instagram, Twitter, TikTok     Podcasts: (search 5amMesterScrum) 

Hello cheese fans! Hope you brought your cheese along cause it's about to get stinky! Join us in this heatwave for another episode of the NPI Podcast where we'll indulge you in some board game talk. On today's episode we discuss: Summoner Wars ( 05:33 ) Khora: Rise of an Empire ( 22:17 ) Kemet: Blood and Sand ( 48:05 ) If you enjoyed this episode and want to find more, you should definitely visit our podcast home - https://nopunincluded.com/podcast

Who's answering your phone? Funnel-y how most dentists don't track their new patient journey from landing on your website to calling your dental office. On average 100 people have to land on your website for three to call. Three people have to call for your front desk to convert one into a scheduled patient. Three patients have to come in with a cavity for you to convert one into getting treatment. Combine every one of these underperforming aspects of your new patient dental marketing journey and the U.S. Bureau of Labor Statistics still shows an impressive 2020 median annual wage for dentists of $164,010 with the lowest 10% earning less than $79,000 and the highest 10% earning more than $208,000, showing the top 10% netting 2.5 times more than the lowest 10%. This clearly shows hope in the range of possibilities for any individual dentist wondering what's possible. We've talked before how owner dentist net $100K more than non-owners. We know every successful business needs to get really good at one thing explaining why ADA economist Dr. Marko Vujicic shows average 2019 net income for general dentists was $204,710 and for specialist it was $343,410 illuminating the value of specialization. The world learned in 1776 when economist Adam Smith published The Wealth of Nations that specialization leads to an increased production of higher quality work predicting why centuries later an oral surgeon could take out four wizzies faster than I can turn a can of Cheese Whiz into Cheese Was. We know demographics matter and the importance of creating a supply of what people are demanding which is why dentists often move far away from where they were born for a better opportunity. Combine this with living below your means and saving and you have the recipe for early retirement.

You need more magnificent mustache in your life, WE need more magnificent mustache in our life, and we at the STAB! show do what we can to provide, as fur faced host Jesse Jones welcomes regrettably smooth panelists Christiana and Nick Pettigrew to share their two unique takes on NQR, six haiku about the failures … Continue reading »

With Jeff Smith, Steve Strope and Cam Benty Presented by ARP The Car Guys discuss the EPA looking to restrict hot rodders from modifying any emissions-controlled vehicle; even if it is used for racing and off-roading only and how SEMA with the RPM Act is trying to curb this. Also shared are their first experiences with Nitrous and how to hide the bottles from your competitors. Visit www.arp-bolts.com for all of your engine fastener and hardware needs. Checkout performance shocks and coilovers from Aldan American and use the discount code CARGUY10 for 10% off at www.aldanamerican.com Automotive Touchup offers high-quality, factory matching touch up and repair paint perfect for DIY applications at www.automotivetouchup.com For more automotive videos and TV shows, visit Auto Revolution at www.autorevolution.tv

Underground Music, Hip-Hop/Rap/MCing, Breakcore, EDM and Metal Disc Jockey with either a much greater emphasis on linguistic inventiveness than mainstream forms or a greater emphasis on the use of extreme profanity and disturbing criminal themes. Starring: Scorpion Frequency, Electric Breathing, Brom:35, NoizeFloor, Dead Beat Project, The Rappists, DJ 2def, Mr.Stabby, Mr. Morder, Jay Omerta, King Keemo, Mr.Siso, The Harmony Society, Kinky Bitch, Dynamic, Frankz Wit A Z, Mista Mead, H3vy Stu, Vicious 5150, RcThaHazard, J-ClaWsin, Lilo Frank, EffeSei, Christyle, DisaJohnny, Scar, Onnis, Marco Tosh, Labo & Yu-Sei. The difference between a pop/top-40/requests DJ and an underground DJ is not that one plays better music than the other or that one is a sellout, or that one is a “musical masturbator”. The difference is in the crowd that they are intended for: searchers vs. discoverers. The “underground” “club” DJ is the kind that wants to educate his crowd… yet another term I’ll use with hesitation. He wants to find a correlation between what he likes and what his crowd responds to, by way of introducing them to music they may not have otherwise heard. He wants to teach and encourage them to find something they didn’t know they needed. Whether it’s the thrashing riffs or either the sampling or the EDM-esque chorus in motion, there is not a second that doesn’t have a catchy sample and jingle part going on. The music is not without its flaws though, some songs are clearly better than others, Not that there is a bad song here. He puts absolutely everything new or remind the listener of past sounds but everything it does, it does well and even great at times. this might as well be the perfect soundtrack for all kind of music. If you're suspicious of this claim, then hijack the jukebox at your local bar or kindly offer to be the DJ at a Halloween party and getting rid of any stylistic barriers to integrated music. The outstanding drums, variety and overall harshness and brevity combining most of the harshest elements of metal with electronic genres, these record creates some outrageously chaotic freak outs from each of its eclectic formula.

Underground Music, Hip-Hop/Rap/MCing, Breakcore, EDM and Metal Disc Jockey with either a much greater emphasis on linguistic inventiveness than mainstream forms or a greater emphasis on the use of extreme profanity and disturbing criminal themes. Starring: Scorpion Frequency, Electric Breathing, Brom:35, NoizeFloor, Dead Beat Project, The Rappists, DJ 2def, Mr.Stabby, Mr. Morder, Jay Omerta, King Keemo, Mr.Siso, The Harmony Society, Kinky Bitch, Dynamic, Frankz Wit A Z, Mista Mead, H3vy Stu, Vicious 5150, RcThaHazard, J-ClaWsin, Lilo Frank, EffeSei, Christyle, DisaJohnny, Scar, Onnis, Marco Tosh, Labo & Yu-Sei. The difference between a pop/top-40/requests DJ and an underground DJ is not that one plays better music than the other or that one is a sellout, or that one is a “musical masturbator”. The difference is in the crowd that they are intended for: searchers vs. discoverers. The “underground” “club” DJ is the kind that wants to educate his crowd… yet another term I’ll use with hesitation. He wants to find a correlation between what he likes and what his crowd responds to, by way of introducing them to music they may not have otherwise heard. He wants to teach and encourage them to find something they didn’t know they needed. Whether it’s the thrashing riffs or either the sampling or the EDM-esque chorus in motion, there is not a second that doesn’t have a catchy sample and jingle part going on. The music is not without its flaws though, some songs are clearly better than others, Not that there is a bad song here. He puts absolutely everything new or remind the listener of past sounds but everything it does, it does well and even great at times. this might as well be the perfect soundtrack for all kind of music. If you're suspicious of this claim, then hijack the jukebox at your local bar or kindly offer to be the DJ at a Halloween party and getting rid of any stylistic barriers to integrated music. The outstanding drums, variety and overall harshness and brevity combining most of the harshest elements of metal with electronic genres, these record creates some outrageously chaotic freak outs from each of its eclectic formula.

We saved you a seat at the lunch table where Gemini Jackson, The Burrito Bandito, Soggy Ben, and Arthur deliver a Quantimino™ powered triple uranium episode from Daddy Juice Energy Studio in the Beaded Curtain District. Double X Quantimino Whale That Washed Up on Florida Beach Turns Out to Be an Entirely New Species Cryptid discussion - Chupacopycat, Daddy Bigfoot If you had 24 hours left to live, how would you spend those 24 hours? What does Brian McFly keep in his bug out bag? This Is The Newz. 'First 3D-printed home in U.S.' for sale in New York. Four travelers eat 66 pounds of oranges to avoid extra airline fees: 'Never want to have any oranges again'. Subway offers 'ITSREAL' deal on tuna subs following fake fish allegations. Man in bond court attempts to virtually flirt with the judge. Japan Looks To Amend Copyright Law To Force Some Cosplayers To Pay To Cosplay. Burrito’s Nippon Newz. Japanese train driver falls asleep while operating a train. Former schoolgirl sues Tokyo high school that made her drop out for breaking no-dating rule. Man arrested in Japan for selling modified Pokémon to Sword and Shield players. Pokémon Centre in Japan apologizes for a mistake, makes plushie even more valuable. More Newz. Man accused of groping an EMT at the scene of a Bronx fire was having a seizure. 'I'm not a cat,' says lawyer after Zoom filter mishap. Man pleads guilty to placing dead animals on neighbor’s gravestone while dressed as a woman. WWE stars put POO in Dwayne Johnson's lunchbox and warned him to not leave food. Sea cucumbers pinch out '5 Eiffel Towers worth' of poop per reef, per year. Man killed after cannon explodes at baby shower. Tour Joe Pesci’s Mansion, Which Is Covered in Joe Pesci Posters. Chinese researchers send an 'uncrackable' quantum message to space. A hacker modified drinking water chemical levels in a US city. Police seize $60 million of bitcoin! Now, where's the password? Cops playing copyrighted music to stop video of them being posted online. Japan's Kitchen Origin Is Selling a 12,000-Calorie Bento Called the "Meat Castle Wall". Raising the steaks: First 3-D-printed rib-eye is unveiled. Taco Bell Releases All-Purpose Seasoning. What I Had For Lunch. Cheese Whiz, Whiz Poisoning, Whizzing. Eric America’s Learning Corner. A BBC 2 show called Inside the Factory that went behind the scenes at the Nestlé plant in York, England, revealed a little-known fact about the beloved candy bars – the crispy wafers are stuffed with crushed-up Kit Kats. In other words, Kit Kats are filled with other Kit Kats. A Korean folktale called The Farting Daughter-in-law or Banggwijaengi myeoneuri. It's about a woman who destroys her husband's house with one of her destructive farts which causes his family to throw her out. They take her back after she knocks fruit off a tree with her farts. Betsy Ross didn’t actually make the first American flag in 1776. It was a story made up by her grandson, 100 years later. R.I.P. astronaut John Young, the first man to get yelled at for smuggling a sandwich into space ...Young never got as much name recognition as your Neil Armstrongs or your John Glenns. But he does hold one absolutely amazing record that deserves to be memorialized today, in a spirit of acknowledging the importance of playfulness (and hunger) in humanity’s journey toward the stars: He was the first man to get yelled at by Congress for smuggling a corned beef sandwich into space. Deepfake Sponsors: Julio Tejas, Booba Gettz The Crazy One, Daddy Juice Energy, Blo-N-Go Hair Dryers.

2 friends Mojo and Just Derk (aka Derk -X) talk about wrestling and review old cartoons In this episode they talk the wrestling watch along to a episode of bill and teds 1990's cartoon the Moderks battle notification noises and Derk picks a fight with G-Whiz And Cheese from the Highmarks

Liz Priestley is the shizz-nizzle-bam-swizzle, and the movie she has coming out, Concrete Cowboy, sounds cooler than the other side of the pillow. I mean how awesome do you have to be to star alongside Idris Elba in your first feature film? Liz cool, that's how cool. For real though, the movie is about cowboys in Philly, and it's based on a true story. There's really cowboys in the city of Philadelphia riding horses around and stuff. I mean if that's not some of the craziest stuff you've ever heard, then I wanna hear some stories. Liz has put in the work to earn this, 20 years of combined acting on both TV and the stage, she's no amateur. I hope you enjoy listening to this as much as we enjoyed making it. Oh, and she dis-likes Cheese Whiz, especially on her cheesesteaks, how about those apples? Liz's IMDB Concrete Cowboy's IMDB Home of the Rhino S.J. Network Audible Trial --- 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/adventuresofalbinorhino/message Support this podcast: https://anchor.fm/adventuresofalbinorhino/support

Seth and Sean are joined by Darren Rovell of the Action Network. They get his thoughts on some bad beats from the week, betting on the election, calm running backs, and this week's Fade Rovell. See omnystudio.com/listener for privacy information.

One of the most relatable animated films Disney ever made, “A Goofy Movie” is about the complicated bonds between fathers and sons, which can only be strengthened by an attack from the mythical creature Bigfoot. Joined by Jaimie Olmstead, we explore everything that makes this mid 90’s road trip movie truly “goofy”, like possum-themed amusement parks, Cheese Whiz architecture, dark nights of the soul in a hot tub, how 90’s comedies only worked due to characters lying, and why high school pranks are a gateway to state-sanctioned executions. In the words of pop star Powerline, “Open up your eyes/take a look at me/Get THIS PODCAST fixed in your memory!”

Steve and guest cohosts Tawnya, Jeff & Justine breakdown everything there is to know about Cheese Whiz this show designed to let everybody know everything about something. Our Sponsors: Beam Suntory: beamsuntory.com Jim Beam: jimbeam.com Maker's Mark: makersmark.com Spirits of French Lick: spiritsoffrenchlick.com Neeley Family Distillery: neeleyfamilydistillery.com Stumpy's Spirits: stumpysspirits.com Check us out at: abvnetwork.com

This week we’re going to do something a little different. We’re going to talk about a product South Fellini offers. It’s called The Palette of Philadelphia. It’s a carefully assembled list of pigments sourced from around the city and each one corresponds to a person, place, or food that is essential to Philly. So in this episode we’re going to try to explain the inside jokes and references behind the Palette of Philadelphia.

What would it take to get our wives to listen to this podcast? Is it too far gone at this point? What happens when you're addicted to cheese whiz and maple syrup? Tom has been reading a lot more and shares some of the books he has been loving. Why is Tom reading more? Because Instagram, Reddit and YouTube has destroyed Tom's fragile ego. Why did Chris do a big unsubscribe from a bunch of podcasts in the last week? Both guys get into why it's easy to consume too much and what they've done to find some relief. Tom and Chris discuss how nearly everyone in Tim Ferriss's book Tribe of Mentors make sure these 3 habits are part of their daily routine. Is do your own thing good advice? Does Tom have regrets from his twenties? Here's why it makes sense to have a shelf full of books you haven't read yet. Tom decided to start transcendental meditation and gets into what his takeaways are. Don't have time to get done what you need to get done? Here's a super quick way to get rid of crap that's wasting your time. Want to use your phone less? Here's an easy place to start. Here's why to-do lists won't help you be productive, and what you can do instead. Chris and Tom talk about starting a Real Men Go To Therapy group.We're not really sure why you would want to, but here's how you can connect with us.Chris - Simplify Your WhyTom - Home By Nine / Home By Nine Insta

 Kyle brings his charismatic friend Matthew on an animated cross-country tour, led by Goofy and his son Max! And they didn't even need any LSD! Feel free to tag along and listen to them break down the inner psychological workings of Goofy Goof and Max Goof in this angsty 1995 Disney Feature Film that has amassed a cult following! JOINT THE CULT OF GOOF! Featuring Matthew Denaro from Brew Roots Podcast! If you don't like what we said about Goofy and you wanna stick up for him, EMAIL US!thisisnotfilmschool@gmail.com Musical Suggestion:  Liam Kazar Special Thanks To:Ryan Maguire - A real Powerline influencer! (Music)Sarah M. Frye - For making me a devil, and not a dog! (Art)Joe Moubhij - For being a regular Bobby Zimmeruski! (IT Advice)Matthew Denaro - For reintroducing me to Cheese Whiz (Film Suggestion) And Kevin Lima! You've worked on a lot of cool stuff, and your direction was more important to my childhood than I had known! Thanks!

TRACKLISTMy Head - HomeKraftwerk - The ModelSejva - You Must UnderstandDonna Summer - Dim All The LightsAlicia Keys - Time MachineParker Madicine - Drum Drum DrumModa Black x Hot Since 82 - Hurt YouSleazy McQueen - NakedSage Act & Dunno - Outside part 2Inxs - Need You TonightInkswell - Too LateTimothy Clerkin - UnbornCrazy Fluke feat. The Melody Men - Use Your HeadG-Flux & Afrodita - Caballo BlancoGus Gus - CrossfadeClaude Vonstroke - FubblebuddyPeter Kharma feat. Greta Thunberg - How Dare YouThe Funk District - The HornEric Shans feat. Niabi - Dead RingersStevie Nicks - I Can't Wait

TRACKLISTMy Head - HomeKraftwerk - The ModelSejva - You Must UnderstandDonna Summer - Dim All The LightsAlicia Keys - Time MachineParker Madicine - Drum Drum DrumModa Black x Hot Since 82 - Hurt YouSleazy McQueen - NakedSage Act & Dunno - Outside part 2Inxs - Need You TonightInkswell - Too LateTimothy Clerkin - UnbornCrazy Fluke feat. The Melody Men - Use Your HeadG-Flux & Afrodita - Caballo BlancoGus Gus - CrossfadeClaude Vonstroke - FubblebuddyPeter Kharma feat. Greta Thunberg - How Dare YouThe Funk District - The HornEric Shans feat. Niabi - Dead RingersStevie Nicks - I Can't Wait

This is only the beginning and things are just getting started for Racer and Cheese Whiz! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Racer & Cheese Whiz continue their road trip and do a quick diner dive and celebrate Easter on the go. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Racer & Cheese Whiz are back for another transmission from Planet X-ahN as they hit the road to search for- who the fuck knows? --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

You are about to hear the first transmission of the most important and most epic duo in space frontier. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

This week we welcome BroFish to the show to talk Destiny, TWAB, maple syrup, and proper use of cheese whiz!  -------------------------------------------------------- Find all of the DCP Members on Twitter: @teft |@TheBriarRabbit | @franmirabella | @Mrs5oooWatts | @Holtzmann_YT | @PopeBear Art by Ash: @AR_McD Social Media and Twitch Management by Mr_Ar3s: @Mr_Ar3s -------------------------------------------------------- Join us on our DCP LIVE Twitch Channel!  https://www.twitch.tv/dcp_live/   Our Patreon is now LIVE!  https://www.patreon.com/dcp_live   Join our DCP Discord Server!  https://discord.gg/dcp -------------------------------------------------------- We have a new merch store! Exclusive t-shirts and more incoming! https://www.dcplivemerch.com   Want some sweet DCP tshirts/coffee mugs?  https://society6.com/dcp   Save 5% on Scuf Gaming with code "DCP"  https://scufgaming.com/ --------------------------------------------------------

Your acephalic hosts Dr. Tarr, Professor Fether, The Midnight Gadfly (or is that evening?) and Mark “Dr. Head” Justice take us on a particularly raunchy journey through the 1940s science fiction movies as part of their History of Science Fiction in films. They round out this session with a wild ride through what they have … Continue reading "Unsane Radio 0045 – Head Cheese Whiz"

This year, my wife and I managed to get through Thanksgiving without any major mishaps or blow-ups. That domestic and culinary tranquility was thanks (at least in part) to the answers Kenji and Stella gave on our special episode of “Ask Special Sauce.” This week, “Ask Special Sauce” returns with even more reassuring answers to an impressive array of holiday cooking questions posed by serious eaters all over the US and Canada.  We got straightforward inquiries, like how to navigate holiday baking when you’re avoiding gluten, dairy, and refined sugars or what’s the best way to crisp up sweet potatoes. But we also helped untangle some tricky family traditions. Listener Heather North came to us for advice, explaining, "My in-laws grew up using primarily box desserts, jello, cream cheese, Cool Whip, that sort of thing. And they continued those traditions.” Heather explained that every year she offers to make pastries or bake a pie, but her in-laws always request things like “that yellow salad with the pretzels or pudding pie....Something I don’t consider baking.” Her question? “How do I, without offending them, merge what they consider desserts with what I would consider more traditional baking?” As always, Stella came to the rescue.   Meanwhile, Kenji tackled a question from Brad. “I’m looking to update a family favorite recipe, a fixture at our table has always been broccoli rice casserole. And since taking over primary cooking responsibilities, I just haven't had the gumption to make it. And I think that's because of what goes into it....It's four main ingredients, right?...Minute rice, a bag of frozen broccoli, a big old jar Cheez Whiz, and crumbled saltines on top.…That's it. Sometimes a diced onion would go in. Sometimes we'd use jalapeño Cheese Whiz instead of the normal stuff for extra zing.” Without a trace of snobbery, Kenji helped Brad out.    We had a blast helping these serious eaters answer these holiday cooking and baking questions, and my guess is you’ll enjoy listening to this episode just as much. On behalf of Stella, Kenji, and me, we want to wish you all happy holidays. May each of you find yourself surrounded by seriously delicious food and people you love.   --- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2019/12/ask-special-sauce-kenji-and-stella-answer-your-holiday-questions.html

Grab your wands, but make sure you lock the bedroom door first! This week we're talking about Wizards with Jeremy Mast and Lindsay Morehouse. Topics for Shannon and our special guests include Ozzie Smith, The Wizard of Menlo Park, the Rolls-Royce Merlin, and the Wizards of Waverly Place. Plus, we play Recast, FMK, and a couple games including "From the makers of Pomme ou pomme de terre: Le Chose Francais Arbitraire!" and Fake Ad Reads. We also spend a fair amount of time discussing the sensual virtues of Cheese Whiz. How's that for a show!? Go get a FLU SHOT and prevent deadly diseases!Looking for coworking space, check out Steno at stenodenver.com!And watch The Rise of Skywalker! Guys, if we don't support these Star Wars movies, they might stop making them!!If you like the show, please rate and review us on iTunes, Stitcher, etc. etc. and follow our social media. Also, check out our new Facebook Group at https://www.facebook.com/groups/avagueideanetwork/And if you want to make us do REAL AD READS, reach out to us on Twitter at @avagueideapod so we can have our people talk to your people! Love YOU!

THis week the guys tell disaster prep/bad weather stories.www.patreon.com/wwwtk

This week we look talk about how much Bear Grylls loves to drink his own pee. We also dive into tgods worst fears.....ghosts and cheese whiz.

Any recommendations for a couple that is dating who wants to include TOB in their relationship? Do you think the "Culture of Death" that we currently live in can be overcome? Do you have any tips for overcoming jet lag? Christopher and Wendy dive into these questions, while finding time to muse on Cheese Whiz as a valid cheesesteak component. Ask Christopher West is a weekly podcast in which Theology of the Body Institute Director Christopher West and his beloved wife Wendy share their humor and wisdom, answering questions about marriage, relationships, life, and the Catholic faith, all in light of John Paul II’s beautiful teachings on the Theology of the Body. This week’s questions: Q1: As someone who travels a lot, do you have any recommendations on how to deal with jet lag? Q2: Do you have any recommendations with TOB for a couple that is dating? I’m currently dating a Christian (Non-Catholic) and is interested in TOB. I’m trying to figure out a way to bring it into the conversation while our relationship is young. Q3: After going on the 2016 TOB Pilgrimage to Mexico, and seeing how Our Lady of Guadalupe was able to turn a culture of death into a culture of life, I am hopeful that the same can happen in our own culture. Do you think this is a reasonable hope? Submit your question at AskChristopherWest.com (http://www.askchristopherwest.com). Resources mentioned this week: Our Lady of Guadalupe Youtube Series by Christopher | Part 1 (https://www.youtube.com/watch?v=TsTQrTOR1m0) Mike Mangione's Music (https://www.mikemangione.com/) Our theme song is "Lay Down"! Theology of the Body for Beginners (https://shop.corproject.com/collections/other-featured-products/products/theology-of-the-body-for-beginners) Fill These Hearts (https://shop.corproject.com/collections/books/products/copy-of-fill-these-hearts-paperback) Cooked on Netflix (https://www.netflix.com/title/80022456) Christopher recommends Episode 4! Find Christopher West on Facebook (http://www.facebook.com/cwestofficial) and Instagram (http://www.instagram.com/cwestofficial). Discover the Theology of the Body Institute (http://www.tobinstitute.org). If you enjoy the podcast, help us out by writing a review (https://itunes.apple.com/us/podcast/ask-christopher-west/id1448699486). Thanks for listening! Christopher and Wendy hope their advice is helpful to you, but they are not licensed counseling professionals. If you are dealing with serious issues, please consult our list of trusted professionals (https://drive.google.com/file/d/1hIV5v0vJVxMFuaKyAtDreWwv_5218Rqw/view?usp=sharing). Featuring music by Mike Mangione (https://www.mikemangione.com/). Produced by Sounder and Key (http://www.sounderandkey.com).

Tweet D and L Coffee Service Inc. presents the #1 listed “Food Radio show Philadelphia”, Small Bites with Donato Marino and Derek Timm of Bluejeanfood.com on Wildfire Radio this Sunday, March 10th at 635pm EST with a great lineup. HOT off her record breaking appearance on Chef Gordon Ramsay's Hell's Kitchen Season 18, we are thrilled to welcome Chef Mia Castro. Chef Mia N. Castro's background with food and cooking roots go back to growing up in San Juan, Puerto Rico, Discover Puerto Rico helping her grandmother cook delicious meals everyday with ingredients they harvested themselves. Chef Mia then trained at The Culinary Institute of America and apprenticed for established Chefs including Wolfgang Puck, Thomas Keller, and José Andrés and is now a private chef in Visit Miami and New York, New York. Like many young women in the restaurant industry have experienced, Mia was often called "cocky" or "arrogant" for expressing confidence in her abilities. Only 28 years old at start of filming Hell's Kitchen and a mere 5 feet tall, Chef Mia was frequently called "Munchkin" and dismissed as a serious threat by her competitors, but showing them all wrong, she won more challenges than any other competitor in Hell's Kitchen history. Chef Mia has also appeared on Food Network Chopped where she made it to the final round before barely being defeated by Executive Chef Royden Ellamar of Sensi restaurant at Bellagio Las Vegas Visit Las Vegas. We can't wait! To celebrate National Cheesesteak DAY! on March 24th a partnership of famed Campo's Philly Cheesesteaks and Philly's own Hank's Beverage Company Gourmet Root Beer and we will talk to Tony Salvatore who is Co-Founder, partner, and Chief Customer Officer for Genuine Hanks Beverages about this collaboration. Campo's Deli and Hank's Gourmet Beverages are making March a month-long party for cheesesteak lovers. They have joined forces, and their beloved culinary inventions, to create the first authentic Philly cheesesteak sandwich crafted with a sweet and spicy rub and marinade made with critically-acclaimed Hank's Gourmet Root Beer and its secret Philadelphia formula called Hank's RBM Cheesesteak. This limited-edition delectable will feature tender, thin-sliced ribeye steak grilled after an application of Hank's Secret Root Beer Spice Rub, drawn from Hank's own classic, 100-year-old Philadelphia recipe, and a 24-hour “float” in a special marinade made with Hank's Gourmet Root Beer. This mouth-watering steak will be topped with a choice of the classic Cheese Whiz, or Swiss, American, Jalapeno Cheddar or Sharp Provolone Cheese and other toppings, including Grilled Onions, Mushrooms, Peppers hot and sweet, and many more. It's all comes served up in a plain or seeded Italian roll, made fresh by local bakers. The special limited-edition cheesesteak sandwich will be available now the through the end of March at Campo's landmark Old City location at 214 Market Street. Campo's also operates outlets at Wells Fargo Center and Citizens Bank Park. Throughout the month, Campo's will offer the tasty Hank's RBM Cheesesteak, paired together with a bottle of Hank's Root Beer (or one of their other delectable flavors, including Wishniak Black Cherry, Vanilla Cream, Birch Beer and Orange Cream) for a discounted package price of. $9.75 – a healthy $3.00 savings. Don't live in or around Philadelphia? Don't worry, Hank's is widening its Cheesesteak Day celebration across the country with a nationwide poster campaign spotlighting this national holiday at other cheesesteak and specialty sandwich chains that carry its brands. Under the headline, “Two Brothers from the City of Brotherly Love,” the posters suggest consumers enjoy a cheesesteak and Hank's Root Beer to mark March 24, National Cheesesteak Day. In Greater Philadelphia, this includes Dalessandro's Steaks, Chubbys Steaks, Wit or Witout Cheesesteaks, Hoagie Xpress and The American Pub Philadelphia. Multi-location Cheesesteak chains participating across the nation include Big Tony's West Philly Cheesesteaks of DeSoto in Texas, Connecticut's Blue Cactus Grill, Philly Grill located throughout Florida and New England, as well as the growing Philly's Best chain that's spread across southern California, a true cheesesteak hotbed. Staying in Philadelphia, we are happy to be joined by Mike and Lisa Spinelli Lorenzo who are the owners of Lorenzo's CAFE Espresso Ristorante Italiano who have been voted the #1 restaurant in Tacony, Pennsylvaniaarea and have also won an award from Yelp three years in a row for being a FIVE-STAR rating on the site. Lorenzo's Cafe Espresso & Ristorante Italianoare a cozy BYOB family run business well known for having some of the best meatballs around the area along with traditional Italian dishes all made fresh on the spot. If you take a peek inside the kitchen, you will see that they serve only the freshest ingredients to their customers as they are one of the few establishments with no freezers or microwaves for the chef to use. That's right – made fresh and made to order – every single time. To top it all off, Lisa is also a psychic medium that does readings to help people heal from grieving, does private readings, group readings, and they even have event nights at the restaurant where you can have dinner and then a reading. I would say we can't wait, but Lisa already read my mind! You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized for Blog Eating in SJ, John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is available, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist, appeared on Season 17 of FOX Hell's Kitchen #AllStars, as well named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martlingof The Howard Stern Show fame and his autobiography “The Joke Man: Bow to Stern” from Post Hill Press is available for purchase on Amazon.com.D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. Also a special joke from Derek Timm Jr. D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. The post Small Bites – Episode 106 appeared first on Wildfire Radio.

It’s the last show of 2018, and the fellas decide it’s time to catch up on some punishments. The show is full of seashell bras, hula girl outfits, Kenny Powers, disgusting food, and Cheese Whiz. And while the fellas would love to be sipping on some delicious craft beer, they instead have to drink awful egg nog mixtures courtesy of Gregg at @sportsstance_. We do get around to some sports talk, as the fellas break down their picks for the college football playoffs, talk some college hoops, and discuss the MLB/Cuba agreement while taking calls. In the Degenerate Dartboard of Doom, THE punishment is finally taken off the board.Shout out to everyone who watched or listened in 2018. Here’s to big things in 2019! Be sure to check out our sponsors:Minuteman Tickets (www.minutemantickets.com) for all of your sports, concert, or theater ticket needs. Tavour - sign up for an account at http://bit.ly/CBSTavour and get $10 in credit after your first beer.

This minute is more of a tender moment. Goofy and Max finally get to bond and learn how to get by without a can opener. Let's all have some "Hi dad soup" fresh off of the cigarette lighter. This episode we have Miles providing his Goof expertise and voice acting talent. Stay tuned all the way until the end for a special performance.

This episode features Danny Chico and Darkness from the “Chico’s Brain” Podcast! We had nothing prepared and was late to our own show, but despite that they were still cool with us! It was awesome having them on and we discuss numerous things such as bad first impressions, John and Darkness both being from Philly … Continue reading 66. Chico’s Brain Wit or Witout Cheese Whiz →

In which special guest JOSEPH STILWELL joins absolutely ordinary regular host Erik to teach him how to handle the stress of his immense fame, while Erik discovers that happiness has always been at a byproduct of the Cheese Whiz corporation. Still no sign of normal co-host Piers, who remains MIA on his quixotic mission to uncover the secrets of our micronation's largest and most abandonest oil rig.

Hosts Alison Burns & Lulu Picart share their obsessions, wish lists and fantasy vacations. What do the National Tour of Les Miserables, cheese whiz and long-named candles have in common? Listen to find out.*P.s. Alison's mic was backwards the whole time, so disregard her 'far off vocals'. #podcastproblemsFOLLOW US: FacebookInstagramYoutubeTwitterWebsiteApple PodcastsGoogle PodcastsSpotifyStitcherSupport the show (https://www.patreon.com/10KDollarDay/)

What food (technically) almost makes itself, is portable, gives a happy home to a host of guest flavors - and can be made by anyone, at home? Three hearty cheers for CHEESE! Merryl Winstein has been making and teaching the art of Cheese for years. Along the way, she realized how much she didn't know - that others could use if the info was available! What to do? Write it up!                     She did, and snapped the 800+ photos that show how this culinary alchemy works in "Successful Cheesemaking: Step-By-Step Directions and Photos for Making Nearly Every Type of Cheese." Now anyone can travel the Curds-Whey of this artisan path, with simple equipment, in a personal kitchen - or grow their skills into an enterprise, thanks to Merryl Winstein, Cheese Whiz! Music: Balkan Twirl, performed live at KDHX by Sandy Weltman and the Carolbeth Trio. THANKS to Anna Holland, electron-engineering whiz for Earthworms.  

Roley talks more about his experimenting with a Bullet Journal.  Also...Rex.  C'mon.  We know.   Finally, Roley shares an article from Jeff Jarvis and one about personal branding, and tries to tie them together using the outdated concept of having a little fucking integrity.   Bullet Journal Tutorial:  https://www.youtube.com/watch?v=fm15cmYU0IM Jeff Jarvis: Moral Authority as a Platform  https://medium.com/whither-news/moral-authority-as-a-platform-52d80202fff4       SOCIAL @krisroley on TW, IG, FB and Patreon http://krisroley.com

Cheese Whiz! That would be a great nickname for Chris Lotito, owner and president of the 100-year-old Lotito Foods of Edison, NJ. The company imports cheese and Italian specialty foods, produces private-label products, and provides food services. Many prominent American restaurants and chains, including The Olive Garden, use their services. Hear how the company began, how it expanded from its humble beginnings as Lolito Dairy, and how it expanded from its Brooklyn headquarters to facilities in Vermont and Sicily as well as Edison and Paterson. Chris will tell his story to Roger Noriega, pinch-hitting for Dan Schlossberg, and Priscilla Ann Willis Thursday, September 21, at 8p EDT. Listen live on iTunes or BlogTalkRadio.com.

  Welcome to Angels Don't Lie with Jeanne Street!  Jeanne is a God based medium, owner of Inspirit Healing Studio and author of the book The Goddess You.  Angels Don't Lie is a show dedicated to healing and love.  Jeanne takes live questions during the show, every Tuesday at 7PM EST (Call> 646-891-5252), listen to the show live on the web player at jeannestreet.com or you can email a question to jeanne@jeannestreet.com.  Broadcast : May 16th, 2017 Jeanne's show topic tonight - how to tips to disconnect from other people's energy, something Jeanne calls the Twizzlers Effect.  First she has a lot to tell you about the experiences from Soulful Saturday.  The speakers - Jeanne Street (The Goddess Approach to Health), Paulo Fernandes (Ten Steps to Perfect Health), Marie -Alana LaChance (From Pain to Purpose), Sheree Surdam (Creating Yourself in Every Moment), Ellen Barrett (Movement as Medicine) and Andrea Candee (Integrated Approach to Lyme Disease) offered wonderful guidance to attendees.  Jeanne had a chance to speak in depth with Andrea and the Truth about Lyme's Disease - Must Listen - to help combat this disease.  Jeanne refers to it as the Candida Effect.  Listen as describes how to put your body in defense mode to ward off these types of diseases.  Casey asks about why he is blocked with using the journal and Jeanne offers some helpful tips.  Now to the Twizzler Effect - Jeanne describes it and how to get out of it, release yourself from the energy vampire.  She tells how to get your energy back!  Salt can help and some tips on how to do it.  Sage Off - find out why!  We had one young caller, Kayla, she asks "Who watches over you?".  Jeanne explains angels, ascended masters and arch angels.  Confusion of Cozumel with chlorella, a blue/green algae and cancer fighter - (7 Proven Chlorella Benefits).  Jeanne explains the two universal truths - can you guess what they are?  Alkaline versus acidic pH in your body is discussed and the effects on your body.  Ways to help adjust your body to a more alkaline pH.  Cheese Whiz, Chicken in a Biscuit and Slim Jims are not in your best interest - listen why! Nutritional tip - Turmeric - king of fighting inflammation.  Find out how to ease those aching joints.  Send an email and ask to be part of the Angels Don't Lie group on Facebook!  Thanks for joining Angels Don't Lie Episode 28. Be sure to join us next Tuesday, May 23th, 7PM EST.  Call in number 646-891-5252.  Listen to the show on the web player at jeannestreet.com or on KBJBradio.com.  The Goddess You is on sale as we speak - click here.   Tags jeannestreet.com, jeanne street, divine, God, KBJB, angels, angels don't lie, angels dont lie, talk show, healing, inspirithealingstudio.com, in spirit healing studio, spirit, healing, course in miracles, unresolved grief,grief,emotions, pain, suffering,abuse,unfinished,business,illness,resentment,addictions,angels,medium,jeanne,jeanne street,the goddess you,core,energy,alkaline,acidic,candida,bee medicine,yeast,guidance    

The Broads are holding a contest! Like our page and invite friends receive fabulous prizes! We branched out during our brief hiatus. Peter and Lauren appeared on Zombie Anonymous while Jennie participated in All Day You Drunks as the proverbial targeted female. We plug our sponsors, discuss abobos, and wrap it all up with cheese sauce and blow-jobs.

In which the NetHeads get crazy with the Cheese Whiz.

M.C. Ice and I are so grateful for all the wonderful feedback! As usual, we celebrate and thank you for your support by going through shout outs from iTunes, Facebook, and Twitter — all amazing! We appreciate you all so much. Then, we address a question that I’ve been hearing a ton lately: What kind of additives are in wine? (As a preview, they’re not related to Velveeta or Cheese Whiz, even though the name “additive” evokes those highly-processed foods!). For the main topic, this week we take a practical look at how to taste wine to get more out of your experience. We get down & dirty, giving you new ideas on how to evaluate what you’re tasting. Why it’s important to look at the wine, swirl it, smell it, and what to look for while tasting. Our goal: have you slow down the process of tasting so you can figure out what you like and don’t like, so you can get more of the former and avoid the latter! If you lik [...]

Geezing, Cheese Whiz and Mango Martinis

Mmmmm… 19 delicious tracks, featuring Hands and Knees, Dieselhourse, The Cavemen Go, Township, Mako, Evangelicals, Centro-Matic, Age Rings, Tulsa, Carter Tanton, Marc Pinansky, Robert Pollard, Kamikaze Hearts, Backyard Tire Fire, Cheap Trick, Aberdeen City, Heartless Bastards, Beaten Awake, and Yoni Gordon. High in Vitamin C and pasteurized glutin solids.