Podcast appearances and mentions of cherry tomatoes

Hey, hey!   Welcome back, beautiful mamas, to your go-to podcast for getting quick, healthy, and delicious meals on the table without the fuss. It's your Sunday fix of the weekly meal plan plus a golden nugget of wisdom: a simple strategy that'll slash your meal planning time in half!   This Week's Meal Plan: Monday: Instant Pot Salsa Chicken Bowls – Dive into these easy, customizable bowls! Recipe Link Tuesday: Sheet Pan Sausage, Peppers & Roasted Potatoes – A no-fuss, delicious meal. Recipe Link Wednesday: Slow Cooker Italian Beef with Hoagie Rolls – Let the slow cooker do the heavy lifting for these mouth-watering sandwiches. Thursday: Stovetop Lemon Garlic Shrimp & Asparagus Pasta – Quick, flavorful, and packed with protein. Friday: Air Fryer Crispy Chicken Tenders with Sweet Potato Fries – A healthier take on a kid-favorite. Saturday: One-Pan Baked Feta Chicken with Cherry Tomatoes & Spinach – A creamy, dreamy dinner all in one pan. Sunday: Soupy Sunday with Creamy Chicken & Wild Rice Soup – The perfect end to your week with a comforting bowl. Call to Action: Want access to the entire meal plan with all the delicious recipe links? Become a Meal Planning Insider! Join now and get every single recipe link delivered straight to your inbox. Make your meal planning even simpler, and never miss out on our exclusive, family-friendly recipes. Become an Insider Here     Featured Strategy: Themed Dinner Nights Struggling to think of what to cook? Simplify your meal planning with Themed Dinner Nights: Assign a theme to each day of the week (e.g., Instant Pot Night, Sheet Pan Night). Choose recipes that fit the theme. Enjoy the ease and variety without the decision fatigue! Why It Works: Eliminates decision fatigue. Halves meal planning time. Simplifies grocery shopping. Keeps meals varied and exciting! Wrap-Up: This week, tackle your dinners with ease using our diverse cooking methods and the Themed Dinner Nights strategy. Remember, for the full meal plan, including all recipe links, join as a Meal Planning Insider directly in your inbox!   Call to Action: Loved this episode? Share it with a fellow busy mama! Hit subscribe to never miss out on our meal plans, and join us every Wednesday for more tips on stress management and holistic living.   Connect with Us: Instagram: @blaga.goertzen All My Resources: Click Here for Resources   Have a blessed and beautiful week,   xx Blaga

In this episode, Adam and Dr. Drew dive into the concept of grandiose narcissism and explore how it plays a role in Trump Derangement Syndrome. Adam shares his fiery take on how even the simplest things—like grape tomatoes—serve as proof of society's gradual decline. Don't miss this mix of insightful psychology and classic Adam rants!

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This is a true summer salad, best made with just-picked corn and tomatoes.

Time passes but our love for Staples and R rated tomatoes will never die. We traverse reverse Memory Lane for some reason as we discuss the explosion of wetness that is the little teeny tiny tomato before Molly recounts a strange encounter and Matthew volunteers for The Secret Skirt Steak Scenario. Seared Skirt Steak with Blistered Cherry Tomatoes and PolentaThe laughing scene in Ramen GirlMatthew's Now but Wow: The Kamogawa Food Detectives by Hisashi Kashiwai Support Spilled Milk Podcast!Molly's SubstackMatthew's Bands: Early to the Airport and Twilight DinersProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! You'll want to make these 2 skillet meals with cherry tomatoes! One comes together in 10 minutes or less and is great for entertaining, and the other is loaded with surprising flavor, tons of spices, and can be modified to accommodate any diet. ***Links to from this week's show:10-minute sausage skillet with cherry tomatoes and broccolini by Anna Stockwell for EpicuriousPaneer with burst cherry tomato sauce by Sohla El-Waylly for Bon AppetitSonya's herby potato salad recipe can be found in her cookbook BraidsHow to make Sonya's cherry tomato confitYou can find our full tomato episode here***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone! 323-452-9084Sign up for Sonya's free Substack, or order her debut cookbook Braids for more Food Friends recipes!Tune in for a quick dose of home cooking inspiration!

In this very special and meaningful episode with Kate Thompson, we discuss the role of journaling in healing wounds and softening the impacts of trauma. Kate shares in such depth, the unique benefits of journaling and recommendations for how to incorporate it into ones health practice. She shares her favorite journal prompts including two beautiful poems. Through her invitation, I share I very personal poem called "Cherry Tomatoes"* that I recently wrote to process a trauma. Kate also advises therapists who would like to include journaling the healing resources they share with clients. We talk about existential and narrative therapy in particular and how journaling supports these theoretical frameworks. Kate Thompson, MA, CJT is a BACP (British Association of Counseling and Psychotherapy) senior accredited Supervisor & amp; Counsellor who trained at The Center for Journal Therapy. Her first degree was in English Literature after which she taught and lectured for several years before re-training. he is a registered psychotherapist in Colorado as well as a journal therapist and writer. Kate is a faculty member at The Therapeutic Writing Institute and The New School of Psychotherapy. Her publications include: Therapeutic Journal Writing: an introduction for professionals, Writing Works: a resource handbook for therapeutic writing workshops and activities, and Writing Routes: a resource handbook of therapeutic writing. She works with adults both online and in person to help them to tell their story and understand their life. -------------------------------------------------------------------------------------------------------------- Your support is deeply appreciated! Find me, Lara, on my Website / Instagram You can support this podcast with any level of donation here. Order The Essential Guide to Trauma Sensitive Yoga: How to Create Safer Spaces for All Opening and Closing music: Other People's Photographs courtesy of Daniel Zaitchik. Follow Daniel on Spotify. ------------------------------------------------------------------------------------------------------------- *"Cherry Tomatoes", by Lara Land will appear in the summer 2024 issue of Maintenance of the Species, a journal devoted to practices of care. It will be available for purchase online at www.bushelcollective.org

It's not without reason that aubergines are still regarded as the poor man's meat in the Middle East.

On this episode of the Alachua County Extension Cord Podcast we discuss how to grow, select, store and prepare cherry tomatoes. Guests: Dr. Cynthia Nazario-Leary, UF/IFAS Extension Environmental Horticulture agent and Martha Maddox, UF/IFAS Extension Family and Consumer Sciences agent. Host: Dr. Kevin Korus, UF/IFAS Extension Agriculture and Natural Resources agent. For more information visit. https://alachuacounty.us/news/Article/pages/The-July-Plant-of-the-Month-is-Cherry-Tomatoes.aspx#:~:text=%E2%80%8B%E2%80%8BThe%20UF%2FIFAS,grow%20in%20clusters%20like%20cherries. Music by the Walkers: https://www.facebook.com/thewalkersbandgville https://the-walkers.bandcamp.com/track/rattling-bones --- Send in a voice message: https://podcasters.spotify.com/pod/show/extensioncord/message

In this full episode of the Beet Podcast, Kevin and Jacques get together at the Epic Homestead to take a look ahead to summer, and a look back at spring. Topics range from what they're excited about, and what they would change. Within the discussion are plenty of tips and tricks gardeners can employ in their own gardens.Epic Gardening Shop Homepage: https://growepic.co/3Vqac6xBotanical Interests Shop Homepage: https://growepic.co/4cl8t9oBook Collection Page: https://growepic.co/4ej7AQBEG Homesteading Book: https://growepic.co/45rskl5Learn More:17 Cherry Tomatoes for Your Summer GardenConnect With Jacques in the Garden:It's almost summer time! Kevin and Jacques talk about their plans for the warm season in their 2024 gardens. They look back on their wins, discuss their test garden, and cover their plans for summer gardening. As the new season approaches, they consider new ways to grow. Apply to the Epic Affiliate Program. Shop the StoreAs an exclusive for listeners, use code THEBEET for 5% off your entire order on our store, featuring our flagship Birdies Raised Beds. These are the original metal raised beds, lasting up to 5-10x longer than wooden beds, are ethically made in Australia, and have a customizable modular design. Get Our BooksLooking for a beginner's guide to growing food in small spaces? Kevin's book, Field Guide to Urban Gardening, explains the core, essential information that you'll need to grow plants, no matter where you live!He also wrote Grow Bag Gardening to provide you with specialized knowledge that can bring you success when growing in fabric pots.Preorder Kevin's newest book Epic Homesteading if you are looking to turn your home into a thriving homestead! Order signed copies of Kevin's books, plus more of his favorite titles in our store.More ResourcesLooking for more information? Follow us:Our BlogYouTube (Including The Beet Podcast,  Epic Homesteading and Jacques in the Garden and Botanical Interest )Instagram (Including Epic Homesteading, Jacques)PinterestTikTokFacebookFacebook GroupDiscord Server

When you have an extended harvest of one type of plant, you have to figure out how to use it! Save donating your produce, there are so many ways to enjoy your favorite garden veggies. Kevin and Jacques aren't strangers to this dilemma, and they share some of their best recipes here.Epic Gardening Shop Homepage: https://growepic.co/4b1z0YvBotanical Interests Shop Homepage: https://growepic.co/3VFUAx4Book Collection Page: https://growepic.co/3VwbkpAEG Homesteading Book: https://growepic.co/4bZwfZ0Learn More: 17 Cherry Tomatoes for Your Summer GardenConnect With Jacques in the Garden:It's almost summer time! Kevin and Jacques talk about their plans for the warm season in their 2024 gardens. They look back on their wins, discuss their test garden, and cover their plans for summer gardening. As the new season approaches, they consider new ways to grow. Apply to the Epic Affiliate Program. Shop the StoreAs an exclusive for listeners, use code THEBEET for 5% off your entire order on our store, featuring our flagship Birdies Raised Beds. These are the original metal raised beds, lasting up to 5-10x longer than wooden beds, are ethically made in Australia, and have a customizable modular design. Get Our BooksLooking for a beginner's guide to growing food in small spaces? Kevin's book, Field Guide to Urban Gardening, explains the core, essential information that you'll need to grow plants, no matter where you live!He also wrote Grow Bag Gardening to provide you with specialized knowledge that can bring you success when growing in fabric pots.Preorder Kevin's newest book Epic Homesteading if you are looking to turn your home into a thriving homestead! Order signed copies of Kevin's books, plus more of his favorite titles in our store.More ResourcesLooking for more information? Follow us:Our BlogYouTube (Including The Beet Podcast,  Epic Homesteading and Jacques in the Garden and Botanical Interest )Instagram (Including Epic Homesteading, Jacques)PinterestTikTokFacebookFacebook GroupDiscord Server

Gardening gets even better with the addition of landscaping. At the Homestead, the Epic Pond exemplifies how working with the landscape improves the garden tenfold. Jacques has been breaking up the garden with pollinator patches. They both have benefitted from self-sowing annuals and perennials as well. Epic Gardening Shop Homepage: https://growepic.co/4aX9eocBotanical Interests Shop Homepage:  https://growepic.co/45qSfcBBook Collection Page: https://growepic.co/4cl2VMhEG Homesteading Book: https://growepic.co/3Vr0Sj2Learn More: 17 Cherry Tomatoes for Your Summer GardenConnect With Jacques in the Garden:It's almost summer time! Kevin and Jacques talk about their plans for the warm season in their 2024 gardens. They look back on their wins, discuss their test garden, and cover their plans for summer gardening. As the new season approaches, they consider new ways to grow. Apply to the Epic Affiliate Program. Shop the StoreAs an exclusive for listeners, use code THEBEET for 5% off your entire order on our store, featuring our flagship Birdies Raised Beds. These are the original metal raised beds, lasting up to 5-10x longer than wooden beds, are ethically made in Australia, and have a customizable modular design. Get Our BooksLooking for a beginner's guide to growing food in small spaces? Kevin's book, Field Guide to Urban Gardening, explains the core, essential information that you'll need to grow plants, no matter where you live!He also wrote Grow Bag Gardening to provide you with specialized knowledge that can bring you success when growing in fabric pots.Preorder Kevin's newest book Epic Homesteading if you are looking to turn your home into a thriving homestead! Order signed copies of Kevin's books, plus more of his favorite titles in our store.More ResourcesLooking for more information? Follow us:Our BlogYouTube (Including The Beet Podcast,  Epic Homesteading and Jacques in the Garden and Botanical Interest )Instagram (Including Epic Homesteading, Jacques)PinterestTikTokFacebookFacebook GroupDiscord Server

Changing your methods in the garden is a great way to apply the lessons learned in a season. Whether it's the timing, the plants you grow, or the modes you use, new seasons are opportunities for new perspectives. Hear how Jacques and Kevin take a moment of pause in the June Gloom of San Diego. Epic Gardening Shop Homepage:https://growepic.co/3VFTDouBotanical Interests Shop Homepage: https://growepic.co/3RnQXcPBook Collection Page:  https://growepic.co/4bXewl2EG Homesteading Book: https://growepic.co/4b16c2fLearn More: 17 Cherry Tomatoes for Your Summer GardenConnect With Jacques in the Garden:It's almost summer time! Kevin and Jacques talk about their plans for the warm season in their 2024 gardens. They look back on their wins, discuss their test garden, and cover their plans for summer gardening. As the new season approaches, they consider new ways to grow. Apply to the Epic Affiliate Program. Shop the StoreAs an exclusive for listeners, use code THEBEET for 5% off your entire order on our store, featuring our flagship Birdies Raised Beds. These are the original metal raised beds, lasting up to 5-10x longer than wooden beds, are ethically made in Australia, and have a customizable modular design. Get Our BooksLooking for a beginner's guide to growing food in small spaces? Kevin's book, Field Guide to Urban Gardening, explains the core, essential information that you'll need to grow plants, no matter where you live!He also wrote Grow Bag Gardening to provide you with specialized knowledge that can bring you success when growing in fabric pots.Preorder Kevin's newest book Epic Homesteading if you are looking to turn your home into a thriving homestead! Order signed copies of Kevin's books, plus more of his favorite titles in our store.More ResourcesLooking for more information? Follow us:Our BlogYouTube (Including The Beet Podcast,  Epic Homesteading and Jacques in the Garden and Botanical Interest )Instagram (Including Epic Homesteading, Jacques)PinterestTikTokFacebookFacebook GroupDiscord Server

Summer is just around the corner and it's time to turn over the garden. Kevin and Jacques have been focused on tomatoes, and different ways to grow them. They've just harvested garlic and onions, and they're getting ready for massive harvests of other warmth-loving plants.Epic Gardening Shop Homepage:  https://growepic.co/4bXY6bPBotanical Interests Shop Homepage: https://growepic.co/4ejDSuTBook Collection Page: https://growepic.co/3yYcW3vEG Homesteading Book: https://growepic.co/4b2JlmMLearn More: 17 Cherry Tomatoes for Your Summer GardenConnect With Jacques in the Garden:It's almost summer time! Kevin and Jacques talk about their plans for the warm season in their 2024 gardens. They look back on their wins, discuss their test garden, and cover their plans for summer gardening. As the new season approaches, they consider new ways to grow. Apply to the Epic Affiliate Program. Shop the StoreAs an exclusive for listeners, use code THEBEET for 5% off your entire order on our store, featuring our flagship Birdies Raised Beds. These are the original metal raised beds, lasting up to 5-10x longer than wooden beds, are ethically made in Australia, and have a customizable modular design. Get Our BooksLooking for a beginner's guide to growing food in small spaces? Kevin's book, Field Guide to Urban Gardening, explains the core, essential information that you'll need to grow plants, no matter where you live!He also wrote Grow Bag Gardening to provide you with specialized knowledge that can bring you success when growing in fabric pots.Preorder Kevin's newest book Epic Homesteading if you are looking to turn your home into a thriving homestead! Order signed copies of Kevin's books, plus more of his favorite titles in our store.More ResourcesLooking for more information? Follow us:Our BlogYouTube (Including The Beet Podcast,  Epic Homesteading and Jacques in the Garden and Botanical Interest )Instagram (Including Epic Homesteading, Jacques)PinterestTikTokFacebookFacebook GroupDiscord Server

Common garden wisdom has recently been put to the test on the Epic Homestead. Everything from garden soil to growing methods is under the meticulous supervision of Kevin and Jacques. As they carry out their research and come to conclusions, they'll share their results with the community. Epic Gardening Shop Homepage: https://growepic.co/3Vmgu7uBotanical Interests Shop Homepage:  https://growepic.co/4cmOWFYBook Collection Page: https://growepic.co/4bZFFDEEG Homesteading Book:  https://growepic.co/45rp8G7Learn More:17 Cherry Tomatoes for Your Summer GardenConnect With Jacques in the Garden:It's almost summer time! Kevin and Jacques talk about their plans for the warm season in their 2024 gardens. They look back on their wins, discuss their test garden, and cover their plans for summer gardening. As the new season approaches, they consider new ways to grow. Apply to the Epic Affiliate Program. Shop the StoreAs an exclusive for listeners, use code THEBEET for 5% off your entire order on our store, featuring our flagship Birdies Raised Beds. These are the original metal raised beds, lasting up to 5-10x longer than wooden beds, are ethically made in Australia, and have a customizable modular design. Get Our BooksLooking for a beginner's guide to growing food in small spaces? Kevin's book, Field Guide to Urban Gardening, explains the core, essential information that you'll need to grow plants, no matter where you live!He also wrote Grow Bag Gardening to provide you with specialized knowledge that can bring you success when growing in fabric pots.Preorder Kevin's newest book Epic Homesteading if you are looking to turn your home into a thriving homestead! Order signed copies of Kevin's books, plus more of his favorite titles in our store.More ResourcesLooking for more information? Follow us:Our BlogYouTube (Including The Beet Podcast,  Epic Homesteading and Jacques in the Garden and Botanical Interest )Instagram (Including Epic Homesteading, Jacques)PinterestTikTokFacebookFacebook GroupDiscord Server

In Episode 30, host David Crowley from Cooking Chat talks with Mike Cleavenger from The Frizzled Leek about his ideas for cherry tomatoes, scallions and delicata squash. We also hear about his ideas for using appliances such as an air fryer for convenient preparation of local food. In this episode, we cover: How Mike got interested in cooking at an early age. Gaining a foundation of classic cooking techniques at culinary school. How to use an air fryer for slow roasted tomatoes. Ways to prepare a delicata squash. Mike's motivation for starting The Frizzled Leek website and what it offers home cooks. How an air fryer and sous vide preparations can help with dinner prep. His tips for grilling scallions.

Got a ton of cherry tomatoes that are close to going bad? And just need a quick, one pan dinner so that you don't have to do a lot of dishes on a hot evening? Check out our recipe for  Linguine with Fresh Cherry Tomatoes and Cream.

GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instapot-download ------------------------------------------------------------------------------------ MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S ----------------------------------------------------------------------------------- Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. Plant Based Kitchenista www.plantbasedkitchen.com Email: kelley@plantbasedkitchen.com Kelley Williamson is a Plant Based Chef and a Certified Food for Life Instructor through Physicians Committee for Responsible Medicine (PCRM) specializing in low fat plant based (vegan) cooking under the name Plant Based Kitchen. Kelley focuses on facilitating cooking classes, offering personal chef services and sharing food information, recipes and ideas through all of the classes that she teaches. https://www.meetup.com/Denver-Healthy-Plant-Based-Cooking-Classes/ YouTube: https://www.youtube.com/channel/UCJE8ZL6Yr1tpVaZL-v2uxIw - Plant Based Kitchenista Tropical Island Kebabs (makes 3 to 4 Servings) Ingredients Kebabs: 1 tub of firm tofu, drained and cut into 1-inch pieces ½ red onion, cut into 1-inch pieces 1 red bell pepper, seeded and cut into 1-inch pieces 1 cup pineapple, cut into 1-inch pieces 8 ounces Cherry Tomatoes ½ cup Red Grapes Sea salt and black pepper to taste Sweet and Sour Sauce: (makes 1.5 cups) ¾ cup Water ½ cup date paste ¼ cup of apple cider vinegar ¼ cup of soy sauce, low sodium 3 tablespoons ketchup 2 tablespoons cornstarch or arrowroot Cilantro Directions: For the kebabs: Preheat a grill or stovetop grill pan. Cut the tofu into cubes and place on parchment paper with sea salt (optional) and pepper and bake in oven at 350 degrees for about 15 minutes. Set aside. Skewer all the vegetables and the tofu in any arrangement that you would like. You can brush the sweet and sour sauce on but with the sugar it tends to burn so I brushed it on after the vegetables were grilled. Rotate skewers with tongs until browned on all sides. Remove kebabs from the grill and serve over rice. Drizzle more sauce if needed. Cilantro Rice (Makes 3 to 4 servings) Ingredients: 1 cup long grain Brown Rice 2 cups Water ½ teaspoon sea salt (optional) 1 tablespoon lemon juice 2 tablespoons finely chopped fresh cilantro 2 scallions, trimmed and thinly sliced ½ cup slivered almonds, toasted Directions: In a medium saucepan, combine rice, water, sea salt and bring to a boil. Reduce heat to low and simmer, covered, until rice is cooked, and water is absorbed. Remove from heat, and let sit, covered, for 15 minutes. Add lemon juice, cilantro, scallions and almonds to the rice and fluff with a fork. You can also cook the rice in your Instant Pot and then add in the other ingredients after opening the lid.

Send us a Text Message.Welcome Back Soap FiendsThe Ewing Women show up and show on this rollercoaster of an episode. The nuances of motherhood and womanhood are explored as Ellie reels from having to break a promise to herself. Suellen struggles to find a way to trust herself and her heart concerning baby John and Pam's bond with baby John hides a deeper and more painful secret.  It's a high hope and low blow episode   Summer SaladEasy breezy and satisfying. This was often a meal prepared from left overs.  Feel free to substitute ears of corn for frozen or canned.  Mild                                                                                                               Spicy 1 ears of roasted Corn on the Cob1 cup Cherry Tomatoes sliced.1 diced cucumber                                                                                   Use 2 Jalapeños 1 diced shallot½ cup Basil                                                                                               ½ Cup of CilantroSplash of lemon juice or 2 tsp Balsamic VinegarSalt Pepper  Prepare corn in broiler until charred.   I often use left over grilled corn from BBQ, feel free to use can or frozen corn prepared according to your preferences.Combine corn (sliced from the cob) sliced tomatoes, cucumber, shallot in a medium bowl.  Finley chop Basil and add to the mixture. Add a splash of lemon juice, salt, and pepper taste. If you'd like a spicier version and two chopped jalapeños to the mix  Top with Feta or Cotija cheese for a creamy taste. You can also put this mixture on a bed of lettuce. 

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Cherries and Rainbows and Cherry Tomatoes Learn more about your ad choices. Visit megaphone.fm/adchoices

GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instapot-download ------------------------------------------------------------------------------------ MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S ------------------------------------------------------------------------------------ Emmanuel Alarcon is the owner of Verde es Vida, which is the first and only Plant-Based restaurant in Tecate, Baja California, Mexico. You can see a video of the restaurant here: https://www.youtube.com/watch?v=Lc-5MnT2dHc&t=77s Emmanuel worked for many years at the world renowned destination spa Rancho La Puerta. He is also a professional musician and founded the band at Rancho La puerta that has been playing there for 20 years. After his stint at Rancho La Puerta, he started performing with one of San Diego's most influential bands, B Side Players, where he toured for 10 years all over the United States and parts of Mexico. Links: Facebook: https://www.facebook.com/verdeesvidavegan/ Instagram: https://www.instagram.com/verdeesvidavegan/ Google Maps: https://goo.gl/maps/LR88DjNdByxv2ksy8 Happy Cow: https://www.happycow.net/reviews/verde-es-vida-tecate-259722 Habemus Hummus Instagram: https://www.instagram.com/habemushummusbc/ Habemus Hummus Facebook: https://www.facebook.com/habemushummusbc/ Baja Beet Ceviche Ingredients: - 2 Boiled Beets - 1/4 Red Onion - 8 Cherry Tomatoes - 1/2 cup of Cucumber (diced) - 1/2 cup of Jicama (Finely chopped) - 1/4 cup Cilantro (Chopped) - 1/2 Avocado - 2 Serrano chiles - 4 1/2 limes - Sesame seeds Spices: - 1/2 tsp Black Pepper - 1/2 tsp Mushroom seasoning - 1/2 tsp Himalayan Salt - 2 tsp Shredded Nori - 2 tsp Umami - 1 tsp Soy Sauce - 1 tsp Liquid Aminos Recipe: -Chop beets into squares and place in a bowl -Mix liquids in another bowl (Lime juice of 4 limes, umami, soy sauce, aminos) include mushroom seasoning & salt and mix together. -Pour the mixed liquids onto the bowl with the beets, add pepper and the shredded nori, mix and let it marinate for 45-60min. -Chop remaining veggies (onion, cucumber, jicama, cilantro, serranos, cherry tomatoes) as if you were making pico de gallo. -Place veggies onto a bowl, mix veggies together, add the juice of 1/2 lime and mix again. -After the beets are marinated mix together with veggies and top it off with sesame seeds at the end.

Intro: Welcome to Spare Time, the pod where we recap the month How did you spend your spare time this month:* AA: SUMMERING: blueberry picking, weddings, capture the flag, cape cod, swimming, falling asleep on the couch * MM: flying across the world, realizing I am old (it's not that I don't feel good…it's that I *can't* feel good), becoming a motherBest/Worst:* Best MM: Indian food in India (mango lassis, chai, paneer), but since that is high-key a copout, Pride ~conceptually~* Best AA: Friendship Bracelet / Chocolate Cream Pie from Flour Bakery * Worst MM: realizing I hate summer squash and losing our basic rights* Worst AA: the VA tax office Spare Time Rec:* AA: Picnicking: Halloumi with Corn, Cherry Tomatoes, and Basil, Ginger Dill Salmon, Kale and Sugar Snap Pea Salad* MM: Muna's self-titled albumCulture / 3 Things You Need to Know:* Daily Harvest lentil gate* The One That Got Away feat. Betty Who* American Girl Doll meme explosion - thank you @hellicity_merrimanLook Ahead:* AA: maintaining my Coastal Grandma Lifestyle, reuniting with friends in NYC and Philly, turning 31, reading outside, hanging with my babes * MM: a very chaotic July awaits: another Indian wedding (but this time in Virginia), a week long work conference in Orlando, another work thing in PA, and testing out my MOH skills at a bachelorette party* Book club ep - discussing our June book, Easy Beauty by Chloe Cooper Jones, and our July book, We Do What We Do in the Dark by Michelle Hart This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit inyoursparetime.substack.com

Our guest chef knows her cuisine and has never eaten Spaghetti-O's. Abby Miller shares her love for the cherry tomato and gives some pasta advice to IT2 listeners.See omnystudio.com/listener for privacy information.

Dijon Chicken recipe https://www.modernfarmhouseeats.com/chicken-with-creamy-dijon-sauce-and-mashed-potatoes/?fbclid=PAAaaH_OquSVz-G20b8PTodkD25PU0BAfCUSwHDD2FpVm8x2XQRiUlFGGK1HU Join the HIT Bodies family! www.hitbodies.com Follow us on IG @hitbodies (And DM us!) Follow me on IG/tiktok for more personal content @chelseypleasant

Coles, Flavorite and Maddie Riewoldt's Vision are teaming up this November to try and raise $100,000 to invest in Bone Marrow Failure Syndrome research.See omnystudio.com/listener for privacy information.

cherry tomatoescherry tomatoescherry tomatoesSupport the show

To mark the first of what is to be many regular Thursday segments with Caren McSherry of the Gourmet Warehouse, Caren shares a delectable recipe for Zucchini noodles with cherry tomatoes! Guest: Caren McSherry - Founder and President of The Gourmet Warehouse

This savory summer side dish bursts with flavor and complements all kinds of meats and fish. Sauteed Cherry Tomatoes 1 tablespoon extravirgin olive oil2 cups cherry tomatoes1 tablespoon snippedfresh chives1/2 teaspoon kosher salt1/4 teaspoon freshlyground pepper 1. Heat oil in a large nonstick skillet over mediumhigh heat; add tomatoes and chives. Saute 2 to 3 minutes, until tomatoes are hot and skins start to split. Season with salt and pepper. Serves 4. * Each serving: About 46 calories, 4g total fat, 4g total carbohydrate, 1g protein. For thousands of triple-tested recipes, visit our website at www.goodhousekeeping.com/f ood-recipes/.Article Link

Summer is here, and so are so many of the things we love: berries, picnics, coastal grandmother vibes. Notably missing: our humans rights! What a rollercoaster! We discuss all this, plus Daily Harvest lentilgate, our rapidly deteriorating corporeal form, and the power of friendship bracelets. Featuring an appearance from a special guest: the IRS! SHOW NOTES ⬇️⬇️⬇️How did you spend your spare time this month:AA: SUMMERING: blueberry picking, weddings, capture the flag, cape cod, swimming, falling asleep on the couch MM: flying across the world, realizing I am old, becoming a mother

 A light, tasty vegan quiche that would be ideal for lunch or for a summer picnic. The quiche serves six people. It is an excellent way to use up; left over tomatoes and spinach.  The nutritional values are given at the end of the recipe. You can also download the recipe from my website www.salisburynutrition.co.uk where you will find lots of tasty vegan recipes plus tips on healthy eating.Do you have a favourite vegan recipe you would like me to cook for the podcast?  Email it to me at sharon@salisburynutrition.co.uk  and I'll give you a shout-out on the podcast or say 'Hi' to me on social media. You'll find me on Facebook, Twitter, Instagram, and YouTube.Try my new nutrition App and get healthy recipes directly on your phone, plus nutritional information and  courses The app is FREE and can be downloaded hereIf you're just starting your vegan journey, why not try my book 'Easy Vegan', it's available on Amazon as an ebook for £1.99 or read for FREE on Kindle Unlimited

This week we talk Retreats, Conferences, Cherry Tomatoes, and of course, Romans 14:1-12. Our main topic is Christian Liberty and a discussion on the types of issues we should hold firm, and the types of issues we should show charity to one another with.

If you enjoyed this ASMR make sure to leave us a five star rating!

The beginning of a new year is often an opportunity for many of us to re-evaluate what we are eating, and take some time to re-set.  I invited Cinde Little the everydayglutenfreegourmet.ca on the podcast to give me some ideas of ways to add more variety, and flavour into my gluten free diet.  Cinde is well known for her recipes blending the flavours of different ethnic cuisines that focus on healthy ingredients.  Here are links to some of the recipes we talked about - Buddha Bowl - https://www.everydayglutenfreegourmet.ca/fw-recipe-slug/buddha-bowl/ Socca - https://www.everydayglutenfreegourmet.ca/fw-recipe-slug/socca/ Tandoori Chicken - https://www.everydayglutenfreegourmet.ca/fw-recipe-slug/gluten-free-tandoori-chicken/ East Indian Menu that includes the Tandoori Chicken, Dal, Raita etc - https://www.everydayglutenfreegourmet.ca/gourmet-dinner-club-an-east-indian-menu/ Sausage Vegetable Pasta - https://everydayglutenfreegourmet.ca/recipe/sausage-vegetable-pasta/ Zucchini Noodles with Cherry Tomatoes - https://everydayglutenfreegourmet.ca/recipe/zucchini-noodles-with-cherry-tomatoes/ Everyday vegetable stir fry - https://www.everydayglutenfreegourmet.ca/fw-recipe-slug/gluten-free-everyday-vegetable-stir-fry/ Recipe Round Up of Homemade Soups - https://www.everydayglutenfreegourmet.ca/round-up-of-homemade-soups/ Or this one you mentioned Noodle Soup with Peanut Sauce - https://www.everydayglutenfreegourmet.ca/fw-recipe-slug/gluten-free-noodle-soup-with-peanut-sauce/ Sue's Websites and Social Media – Podcast https://acanadianceliacpodcast.libsyn.com Podcast Blog – https://www.acanadianceliacblog.com Email – acdnceliacpodcast@gmail.com Celiac Kid Stuff – https://www.celiackidstuff.com Baking Website – https://www.suesglutenfreebaking.com Instagram - @suesgfbaking YouTube - https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL Email – sue@suesglutenfreebaking.com Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

The beginning of a new year is often an opportunity for many of us to re-evaluate what we are eating, and take some time to re-set.  I invited Cinde Little the everydayglutenfreegourmet.ca on the podcast to give me some ideas of ways to add more variety, and flavour into my gluten free diet.  Cinde is well known for her recipes blending the flavours of different ethnic cuisines that focus on healthy ingredients.  Here are links to some of the recipes we talked about - Buddha Bowl - https://www.everydayglutenfreegourmet.ca/fw-recipe-slug/buddha-bowl/ Socca - https://www.everydayglutenfreegourmet.ca/fw-recipe-slug/socca/ Tandoori Chicken - https://www.everydayglutenfreegourmet.ca/fw-recipe-slug/gluten-free-tandoori-chicken/ East Indian Menu that includes the Tandoori Chicken, Dal, Raita etc - https://www.everydayglutenfreegourmet.ca/gourmet-dinner-club-an-east-indian-menu/ Sausage Vegetable Pasta - https://everydayglutenfreegourmet.ca/recipe/sausage-vegetable-pasta/ Zucchini Noodles with Cherry Tomatoes - https://everydayglutenfreegourmet.ca/recipe/zucchini-noodles-with-cherry-tomatoes/ Everyday vegetable stir fry - https://www.everydayglutenfreegourmet.ca/fw-recipe-slug/gluten-free-everyday-vegetable-stir-fry/ Recipe Round Up of Homemade Soups - https://www.everydayglutenfreegourmet.ca/round-up-of-homemade-soups/ Or this one you mentioned Noodle Soup with Peanut Sauce - https://www.everydayglutenfreegourmet.ca/fw-recipe-slug/gluten-free-noodle-soup-with-peanut-sauce/ Sue's Websites and Social Media – Podcast https://acanadianceliacpodcast.libsyn.com Podcast Blog – https://www.acanadianceliacblog.com Email – acdnceliacpodcast@gmail.com Celiac Kid Stuff – https://www.celiackidstuff.com Baking Website – https://www.suesglutenfreebaking.com Instagram - @suesgfbaking YouTube - https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL Email – sue@suesglutenfreebaking.com Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

In this QUICK TIP episode, Phil discusses the perfect hack for slicing cherry tomatoes. And no, Chris, it doesn't involve freezing them. Although that's kind of genius. And entirely unpractical. Follow Dad's Kitchen: @dadskitchenco

Cheery tomatoes remain in season well outside commercial varieties, they self-seed are fruit fly resistant and hardy. Using seasonal alternatives and rescue food, Geoff makes a low-carb, zero-cost tabbouleh.

How Cheese Makes You Happy! Today's Show Homestead Life Updates Cheese and Nutrition Nutritional content Cheese tastes good Facts about fat content Lactose intolerance Why cheese makes people happy Cheese Fondue Recipe Homestead Life Updates Scott is working hard on getting the creamery built. Every day that does not bring adverse weather sees him out there building the walls. There are also lots of other odds and ends and details he adds in there that breaks up the monotony. I'm am so blessed to have such a wonderful life here with him. Our life has purpose and meaning as we both work hard to bring you the benefits of traditional hand-made artisan cheese. The winter drags on. Seems like a long one this year doesn't it? Every year winter is the same 13 weeks on the calendar but the weather conditions during that period of time alters our perception of time, I think. There is a common winter ailment called seasonal affective disorder. I'm sure some of you know of what I speak. It's a type of depression that's related to changes in the seasons. Symptoms can begin as early as the fall and continue into the winter months. Occasionally, SAD causes depression into the spring or early summer, but that is rarer. Spring usually brings a rush of relief. I experience SAD every year. This year is different. I've significantly changed my diet and it shows. While I can still feel the effects of this winter season, it is muted compared to previous years. I feel kind of heavy sometimes; slightly weighted down by life in general.  As an aside, I generally just suffer through it. However, there are things you can do. Light therapy or phototherapy is the most common treatment. Some schools of thought attribute the issue to reduced vitamin D from the sun as there is less light due to the length of the day.  More severe cases may require medication or psychotherapy. The symptoms may start as a minor issue such as having trouble sleeping or a general loss of interest in doing anything. Low energy, feeling sluggish or maybe agitated for no reason. As the season progresses, the symptoms get worse and worse. In the past it has seemed overwhelming to me. And then, poof, spring arrives and it all evaporates like mist. Let's talk about how cheese might help with that. Did you know that cheese has nutritional properties that stimulate our happy hormones? First, let's cover the basic nutrition in cheese. Cheese and Nutrition Cheese is a delicious and tremendously efficient source of nutrition. It supplies many valuable nutrients, including proteins, sugars, vitamins, minerals, and trace elements. A 4-ounce piece of solid farmhouse cheese, for example, supplies more than half the adult nutritional requirements for protein, fat, calcium, and phosphorus as well as significant portions of vitamins A, B2, and B12. If you compare the nutritional content of a 3.5-ounce chunk of a hard, aged cheese such as Cheddar or Emmental to an equivalent amount of chicken eggs (two eggs are about 3.5 ounces), the cheese contains about twice as much protein and one quarter the cholesterol. The miracle of evolution has ensured that milk is an extremely nutritious food. After all, without it how would mothers, down through the eons, have guaranteed the survival of their babies? Cheese concentrates the nutrients in milk. It's a highly efficient method of getting vital nutrients for our bodies. Another advantage to cheese is that its nutrients are “predigested” by bacteria and enzymes during cheesemaking and aging. That means the process of breaking down the proteins, fats, and sugars began before it was savored on our palette and began the journey to our tummy. Plants in the pasture have absorbed nutrients from the soil; the dairy animals have extracted those nutrients, packaging them in the form of milk. That's another place that a lot of gathering nutrients has already been done for you. Your body has to devote less effort to processing cheese than it does with many other comparably nutritious foods. Cheese Tastes Good Cheese tastes good and satisfies us. A big reason for that is the fat. There are beneficial fats available in milk. Many of them work as antioxidants and also provide fat-soluble vitamins good for our skin and other organs. In cheese, milk fats undergo lipolysis, which breaks them down into more easily absorbed and beneficial fatty acids, some of which in turn enable us to metabolize the fats from other foods. CLA Cheeses, especially those made from the milk of grass-fed animals, are a good source of conjugated linoleic acid, or CLA, a highly beneficial nutrient. In small studies involving animals, CLA has been shown to prevent heart disease and several types of cancer. It also appears to enhance the immune system.  CLA is considered a fat-reducing fat. You heard that right. There are studies on this. Let me give you some info from one study. I'll put a link in the show notes. Jean-Michel Gaullier, PhD with the Scandinavian Clinical Research Group did the study. It was a relatively small number of participants. 180 men and women were followed for a year. A third got a typical off-the-shelf pill of 80% CLA. Another third got a 76% CLA syrup formula, disguised in a capsule. The last third took a placebo capsule of olive oil. No one had to change their diet or exercise habits. All reduced their calorie intake a little bit during the study. Likely that was due to tracking with a food diary. That can really wake you up to what you are actually consuming. As far as exercise, all got about the same amount. The results were: Both CLA groups lost weight – about 4 pounds; the placebo group stayed the same. The CLA syrup group had a 9% body fat loss; the CLA pill group had 7% body fat loss; the placebo group had no body fat loss. Both CLA groups had similar improvements in muscle mass. Good news ay? Losing weight was good, but I found the conversion of fat to muscle mass to be the most interesting to me. CLA is found naturally in beef, lamb, goat and dairy products. Facts About Fat Content Because cheese contains fat, naturally, it raises concerns. There are some valid concerns there. Not for the fat, but for the calories. A little bit of cheese goes a long way. Real cheese delivers a lot of nutritional bang for your buck and a lot of caloric bang for your buck. The fat is the culprit there. The key is to eat moderate amounts along with your other dietary choices. Let's talk about the fat content of various cheeses. Contrary to appearances, hard, grainy cheeses such as Parmesan may actually contain more fat than creamy, luxurious ones such as any triple cream cheese. The rich triple cream types are labeled “75% butterfat” while a Parmigiana–Reggiano claims around 35% butterfat. The trick is that cheeses are labeled by percentage of fat in their solid materials, not in their total weight. Cheeses retain water, even after much of it is extracted during cheesemaking. The less water a cheese retains, the harder or denser it will be. A dense cheese with, say, 50% butterfat, could actually deliver more fat per serving than a soft, gooey one with 70% butterfat. Lactose Intolerance Let's talk about lactose intolerance. Well–made, aged cheeses are actually one of the few dairy products that will not cause problems for many people with this difficulty. The first and most important step of cheesemaking, alongside protein coagulation, is the conversion of lactose into lactic acid – the souring or fermentation action of lactic acid bacteria on milk. The small amount of lactose left over after active cheesemaking ends is further broken down by glycolysis during aging. What this means is that for people who have trouble digesting lactose, it's not a problem because the digestion has already been done for them by the cheesemaking and aging process. Give it a try. You, too, can be a happy cheese eater. Speaking of cheese making your happy. Why is that? Why cheese makes people happy A wonderful piece of info I ran across wherein a neurologist talks about how cheese literally makes you happy. Dr. Thomas C Morell is the neurologist. Link to the article will be in the show notes. The title of the piece is Nutritional Neuroscience. The central core of the article is using nutrition to help heal TBI or traumatic brain injury. There is some really good information about how the brain functions along with how and why nutrition is important to maximize brain function. Later in the article he gets specifically to cheese as “the first food that will help your brain.” He cites cheese as an extraordinarily rich source of proteins and amino acids. One of those amino acids is Tyrosine. Dr. Morell's comments on the relation of tyrosine to neurotransmitters in the brain are noted in the article. Some quotes from the article: (again, reference in the show notes) “The body does not produce Tyrosine so it must be obtained from outside sources, of which cheese contains very high concentrations. We quickly began to realize that cheese is one of nature's perfect foods for the body and for brain functioning! Furthermore, the pleasure of eating cheese in its multitude of varieties is not just for the sensuous pleasure of taste and smell, but actually has nutritional importance that will help the neurotransmitters in your brain. Cheese not only supplies calories for metabolism as well as being an excellent source of Calcium, but contains proteins and amino acids that are intricately associated with manufacturing many important brain chemicals.” Then he talks about how cheese makes people happy. “Cheese can make people happy. Why? It starts with Tyrosine which is a building block for many of the neurotransmitter chemicals in the brain. It can improve mood and well-being particularly during times of stress. Tyrosine is a substrate of many well-known neurotransmitters including adrenaline, norepinephrine, and dopamine. Cheese may be one of the basic primordial foods that improved the performance of our brain, with deep connections from the olfactory bulb to the parts of our brain responsible for memory and emotions. Cheese may just be the perfect food to capture the nutritional-emotional duality that our bodies and brains need!” I find it so refreshing that our medical profession is starting to look at food as nutrition for building, maintaining, and healing the body. “Cheese contains high levels of casein which is the primary protein found in milk. As casein is broken down and digested it is converted into Tyrosine. Casein is also broken down into the chemical casomorphin, an opioid molecule in the same family as morphine. This may explain some of cheese's addicting qualities!” I can relate to the addicting quality of cheese. As my diet has improved, my urge for eating too much food is strongly diminished. However, once I start eating cheese, I may overeat if I don't pay attention. “There are many receptors for the Tyrosine molecule in the olfactory bulb where our sense of smell courses through the Central Nervous System. The Tyrosine in cheese is broken down into several chemicals. One of them is epinephrine (adrenaline) which has many positive physical and mental effects to make us more alert. Epinephrine also increases the flow of oxygen and glucose to the brain and muscles which elicits the "Fight or Flight" response to stressful or dangerous situations. Norepinephrine helps fight off depression and can improve our attention and concentration skills. Dopamine is a powerful neurotransmitter involved in mood stability and accounts for pleasurable feelings and activation of the brain's reward systems. Tyrosine is also a precursor to levodopa which is used to replace deficiency of Dopamine in Parkinson's disease. Finally, Tyrosine is also a precursor to Melatonin, the skin pigment that protects us from ultraviolet sunlight damage but is also associated with insulin production which regulates blood sugar levels.” How perfect is cheese? It makes you feel good with the neurotransmitter action and supplies energy and protein. All are critical for brain performance and memory retention. As a final note on the topic, have you ever wondered what those little crunchy pockets that develop in the paste of well-made aged cheeses are? Those are crystals of tyrosine embedded in the long chains of amino acids of the casein molecules. When they make your mouth water, they are not only providing cheese eating pleasure but they're also setting into motion a series of very real and tangible benefits to your body and brain. Let's move on to today's cheese fondue recipe. Cheese Fondue Recipe Cheese fondue can be fancy or it can be a quaint and close tradition in any family or group of friends. As an added bonus, it's easy to make. The only skill needed is the ability to stand at a stove and stir. Cheese fondue is a Swiss invention which became popular in the US in the 1960's. I'm looking to revive that tradition. As its core fondue is melted cheese served in a pot over a portable heating device and enjoyed communally. It can be made with or without the official fondue set. A double boiler set up will work just fine. Using a crock pot is also an option. The key is low, slow heat. Add some wooden skewers and your homemade fondue set is complete. How to Make the Perfect Cheese Fondue at Home The perfect cheese fondue is rich and smooth. First, I want to go over a few tips to make it easy for that to happen for you. Stick to them and your family and guests will be transported to the Alps from their first bite. Use Good-Quality Cheese. It will be more expensive but worth it. Even if you ignore all of the other tips, keep this one. Fondue truly is all about the cheese, and the quality and types of cheeses you use will have an enormous impact on the final product. For classic Swiss cheese fondue (meaning one like what you would find in Switzerland), a mix of traditional, firm alpine mountain-style cheeses is best. Gruyere and Emmental come to mind. We make a cheese called Pinnacle that will serve you well. There are lots of other cheeses that will also work. No need to be bound by the “Swiss” label. You want a buttery, creamy cheese that melts smoothly. Cheddar cheese would work. Even though the flavor would be less traditional, it would still taste fantastic. I've used our Clau d' ville Cheddar mixed with alpine-style Pinnacle and the blend warms the heart. Grate – do not chop – the Cheese. Grated cheese will melt much quicker. Toss the Cheese with Cornstarch Thoroughly. Cornstarch helps thicken the fondue and prevents the cheese from clumping. You don't want lumpy cheese! Classic cheese fondue does call for white wine. Use a good wine. Choose something dry and high acid, such as Sauvignon Blanc. The taste of the wine directly impacts the taste of the fondue. The acid in the wine helps keep the cheese smooth and gives it an even texture. Again, we don't want lumpy fondue. You can substitute unsalted chicken or vegetable stock if you do not want to use wine. For beer cheese fondue, swap out the wine with your favorite beer. Beer works really well in a cheddar cheese fondue. Add the Cheese Slowly and Stir Constantly. This is SO important to make sure the cheese fondue is buttery smooth. Grab a small handful and sprinkle it into the pot. Stir constantly and wait for each addition to melt before adding the next. Don't try to rush it—you won't win. Just enjoy the moment at the stove at peace with yourself, the cheese, and the promise of a luscious fondue. What Should You Dip? Bread. Always delicious. French or sourdough cut into 1-inch cubes so that it can be easily skewered. Apples. Tart apples like Granny Smith are fantastic dipped with cheese fondue. Cut the apples into cubes. Cherry Tomatoes. One of my absolute favorites! Roasted Baby Potatoes. Steamed Broccoli. Reminds me of broccoli cheese soup. Mushrooms Game Day Delights: Potato or tortilla chips Soft or hard pretzels Ham, Turkey or Beef Bacon. Even better than you think it's going to taste. Make sure the bacon isn't  too crisp or it will break off in the pot. Shrimp or mussels Kielbasa or hot dogs Pepperoni Meatballs Pickles. The choices are up to you. There are no rules there. Anything that tastes good with cheese it going to be heaven. It takes about 25 minutes to make the fondue. What You Need 1 pound (4 cups) of 2 or more cheeses of your choice – Gruyere, Emmental, Appenzeller and of course our Pinnacle 2 tablespoons cornstarch 1 cup dry white wine — such as Sauvignon Blanc 1 clove garlic — minced 1 tablespoon fresh lemon juice 1 tablespoon kirsch – Kirsch is a clear colorless fruit brandy. You may substitute a brandy of your choice 1/4 teaspoon nutmeg – ground 1 teaspoon Dijon mustard (optional) Assorted Fondue dippers What to do Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces. In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, nutmeg, and mustard. Arrange an assortment of bite-size dipping foods on a platter. Carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy! Recipe Notes: If using a crock pot, no need to wait for the wine and lemon to simmer. Put it all in there and stir as needed until the desired consistency is achieved. Final Thoughts I've run out of words for today. I hope if you have the winter blues you are taking time out of the day to pamper yourself. And remember, this too shall pass. Enjoy some cheese to get that tyrosine going and get happy. I hope you'll try the fondue. You can let me know what creative ideas you used and traditions you started by commenting on the Facebook post @peacefulheartfarm. As always, I'm here to help you “taste the traditional touch.” Thank you so much for listening and until next time, may God fill your life with grace and peace. Recipe Link Cheese Fondue References CLA: The New Miracle Weight Loss Pill? Nutritional Neuroscience – Dr. Thomas C. Morell To share your thoughts: Leave a comment on our Facebook Page Share this show on Twitter, Facebook and Instagram To help the show: PLEASE LEAVE A REVIEW for Peaceful Heart FarmCast on iTunes. Subscribe on iTunes, Stitcher Radio, Google Play Music, TuneIn or Spotify Donate on Patreon Website www.peacefulheartfarm.com Patreon www.patreon.com/peacefulheartfarm Facebook www.facebook.com/peacefulheartfarm

In this episode we discuss fashion, NASA, and Coppertone sunscreen (sorry Banana Boat, we misspoke). Oh, and my dad's got some cherry tomatoes for you. Please rate, share, and subscribe!

Sea Bass with Chorizo Cassoulet & Roasted Hake with Cherry Tomatoes,Basil and Mozzarella.

Chef Josh Capon is joined by his daughter Amanda and they’re walking you through a quick and easy one sheet pan meal.  If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.   Makes 4 servings INGREDIENTS For the Red Snapper: 4 red snapper filets, 4-6 oz each 2 zucchini, sliced into thin discs 1 cup Extra Virgin Olive Oil Salt and pepper 1 cup Kalamata Olives, sliced 1 cup Cherry Tomatoes, sliced 3 Garlic Cloves, sliced 4 Sprigs Fresh Oregano 1 Red Onion, sliced ½ cup White Wine 2 Lemons For the Crushed Potato Salad: 1 pound Fingerling or baby potatoes Salt and pepper 1/2  cup Extra Virgin Olive Oil 2 Tablespoons Chopped Parsley EQUIPMENT ESSENTIALS Baking sheet, lightly oiled Medium bowl Serving Platter Pot, filled with water Potato Masher or fork For recipe instructions, visit www.CookTracks.com.  Tag your meal on social media: #CookTracks / @CookTracks CookTracks is a production of Beyond the Plate. 

This week the hosts talk about how COVID-19 is affecting our mental health, and they offer up some helpful tips for maintaining good eye health. Plus, they share a delicious recipe for baked feta with olives and cherry tomatoes.

Greetings my Ghastly Ghouls aka Foodie! Halloween approaches and Dr. Van Hugen has taken over to provide the recipe for a dish that is equally as disturbing as it is delicious, enter Squid Ink pasta with Shrimp and cherry tomatoes. For this dish you will need: 1 pound of shrimp (peeled and deveined of course) 6 cloves of garlic 10 oz of cherry tomatoes ½ teaspoon of red pepper flakes 2 tablespoons of your favorite tomato sauce ½ cup of chopped basil leaves 4 tablespoons butter 2 lemons zested and juiced ⅓ cup of White wine Kosher salt and freshly ground black pepper to taste. Happy Halloween Foodie! Stay Safe KP --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Do you have an excessive amount of tomatoes right now? Us too. Today we are going to explore her very favorite heirloom tomato varieties as well as our favorite recipes to help you use up all those tomatoes on your counter. Recipes in this episode: Tuscan Poached Eggs with Heirloom Tomatoes Sautéed Cherry Tomatoes in Butter and Herbs Marinated Heirloom Tomato Salad Pico de Gallo Greek Pasta Salad Homemade Salsa Additional Favorite Recipes Here MEET AMY HERE: on her blog, on Instagram, or Facebook. MEET BETHANY HERE: on her blog, on Instagramor Facebook.   FOLLOW SWEET AS LOVE HERE: on Instagram or in the Sweet As Love Facebook Group. Or send us an email at sweetaslovepodcasting@gmail.com   CREDITS: Theme music by Timothy Miller. Cover art by Andrew Miller. Tech support by Malachi Miller.   SOUND TECHNICIAN: Bethany Lotulelei.

In this episode we talk about foraged silverberries, cherry tomatoes, saving seeds, and whether fall is the best time for planting. Ellen and C.L. end with a question from Jenna about possible uses for carrot tops. :27 What’s for dinner: Silverberry and Cherry Tomatoes 7:27 Eat/Drink/Grow:  Saving Seeds. When to do so, how to save, pros and cons. 16:32 True or False:   Fall is the best time for planting. 22:14 Love Letters and Questions  From Jenna: using carrot tops.

If you enjoyed this ASMR make sure to leave us a five star rating! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Answering All Things Tomatoes Whether you are a first-time gardener or have been doing this for years, you're always going to have questions. Tomatoes are a popular vegetable in the garden, and this week Travis and Greg wanted to take some time to answer some of those viewer questions about tomatoes and other popular crops to help you better grow your own food. Our first question was simple, How does it taste? One of our viewers wondered what the flavor was like on our Red Snapper Tomato. Travis and Greg both agreed it was delicious even before it is all the way ripe. Another benefit of the Red Snapper is its size, growing as big as the palm of your hand. Tomatoes are great for our backyard gardeners who are working with a small area. Compared to corn that needs many plants to achieve the cross-pollination, tomatoes and peppers do great for our small-scale customers. Doing just a few plants of these will still give you a plentiful harvest.  Taking care of tomatoes can be very simple if they are trellised, there are many different options with trellising and one we like is this netting called the Hortonova Trellis. This trellis is excellent for smaller crops such as tomatoes and cucumbers but probably won't do the best holding up things such as a Butternut Squash; you might want to leave those to the cow panels. When growing cherry tomatoes, one common question is should you prune or leave them alone, and our tip is to leave them alone! Cherry Tomatoes down here in the South face a lot of heat and disease pressure anyway towards the end, so we just let them run their course! Other Vegetable Garden Tips There is a lot that goes into growing a successful vegetable garden besides throwing some seeds in the ground. Cover crops are one of those things that help take your garden to the next level. Cover crops are things you plant in between Summer and Fall gardens to treat your soil. Every soil has different needs, but one cover crop you can't go wrong with is Buck Wheat. Backyard gardeners, you are doing your soil a disadvantage if you aren't planting this in your offseason. For our gardeners that plant in raised beds, you may think cover cropping isn't for you, but it is still possible! Plant your cover crop as usual, and when it is time to get it up, go in there with a weed eater and take it down. You can then tarp it or go in with a digging fork to mix it in with your soil. This little trick will help your garden even in raised beds.  Another way to take your garden to the next level is fertilizing; for example, one of our viewers wanted to know how they should feed their corn. For Sweet Corn, going in with Micro Boost and 20-20-20 will help, then right before it tassels give it a little Fish and Guano, and you should have one of your best corn harvests yet!  Now, how do you apply that fertilizer? There are two main methods, soil drench, and a foliar feed. Foliar feeding is applying the fertilizer to the leaf and plant directly, which is great for short-term and cosmetic problems. Soil drenching is where you apply the fertilizer to the soil around the plant; this method is great for the long term health of the crop and is our favorite method.  Show and Tell Segment At Hoss Tools, we believe in getting the most out of our gardens by succession planting. That means seeing which plants we can push to the limits as we get into these hot summer months. During our show and tell segment this week, we discussed some of the things we have been succession planting, such as Slick Pik Yellow Squash! This variety is a hybrid that produces early, often, and with high yields—making this squash great for your trying Summer months.  The Algonquin Squash is a very rare winter squash. The guys at Hoss Tools have been growing. Because there isn't much information out there on it, they were very excited to finally be able to harvest it and give it a taste test. Mr.Greg let everyone know that it passed the test with flying colors,

This week on Lower Your Volume, Nicole FINALLY takes one of Madison's film recommendations and watches Howl's Moving Castle for the first time! Things get really interesting with two incredibly romantic stand-alone books, including a special Slytherin/villain romance that Nicole swears by. Plus Nicole talks about her deep personal connection/undying love for cherry tomatoes. Books Covered on this episode:Midnight Blue by LJ ShenThe Shadows Between Us by Tricia LevensellerFollow us on Twitter at @LowerPod and on Instagram at @loweryourvolumepod, and now on TikTok at @loweryourvolumepodYou can also follow our personal accounts listed below:Madison: @madison_frye on Twitter and InstagramNicole: @nicole_bossio on Twitter, @n_boz53 on Instagram, and @onmyownadventure BookstagramSupport the show (https://www.patreon.com/loweryourvolume)Support the show (https://www.patreon.com/loweryourvolume)

Sous vide scotch fillet steak with avocado, cherry tomatoes, and sour cream Show notes at https://yumlum.co/31APDdF Ingredients Scotch fillet steak Garlic Butter Black pepper Iodised salt Avocado Cherry tomatoes Sour cream Instructions Season the scotch fillet steak with iodised salt. Seal in a vacuum bag. Cook sous vide at 57 °C for 2 hours. Remove the steak from the vacuum bag and pat it dry with a paper towel. Heat up a cast-iron skillet and sear the steak with butter and garlic. Season the cooked steak liberally with black pepper while the steak rests. Serve the steak with an avocado cheek, some halved cherry tomatoes, and a dollop of sour cream. Lunch Working from home COVID-19 life lunch. Truffle cheddar cheese, pickled onion cheese, salted caramel nuts, Nutella, Mayver's peanut paste, Bartlett pear, and Pink Lady apple. Thoughts on this steak dinner I used a new water bath and stand tonight. The old water bath had developed a small crack. --- Send in a voice message: https://anchor.fm/randomyummy/message

There's certain sentences you say out loud that make you feel like a monster, you'll hear some examples in this episode! Welcome back to the shit storm folks. We talk about putting bottles in our ass for a yacht, fucking our dogs, we play a fun new drinking game, and much more. COTW is Purple Penis and it's delicious, who doesn't love the taste of a purple penis?! Check out our web site! www.thestepbrotherspodcast.com Go get your merch! www.thestepbrotherspodcast.com/merch Make sure you LIKE, RATE, COMMENT, and Subscribe!

Today I talk about the dirty dozen; the 12 fruits and vegetables that should always be organic. www.ewg.org is a great website for health and wellness info! The Dirty Dozen are: Cucumbers, Celery, Cherry Tomatoes, Tomatoes, Peaches, Nectarines, Strawberries and Apples, Grapes. Spinach and Bell Peppers. Have a great Memorial Day weekend and I'll be back to you on Tuesday.

It's better to understand why you react to the things you do rather than become angry at others for the way they act --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/this.is.M/support

Reverse seared Porterhouse steak with green peppercorn and mushroom sauce served with potato gems, avocado, and cherry tomatoes Show notes at https://yumlum.co/2OXjkOH Go to the show notes for the full recipe. Ingredients Steak Porterhouse steak Iodised salt Freshly cracked black pepper Thyme Rosemary Sauce Spring onions Mushrooms Green peppercorns Beef stock Sherry Butter Cream Potato gems Avocado Cherry tomatoes Instructions Steak About six hours before planning to cook (or overnight if possible) unwrap the steak from its environmentally unfriendly plastic wrapping. Pat the steak dry with absorbent paper. Season the steak with iodised salt and put the steak on a rack and place it into a refrigerator uncovered to dry out the surface of the steak and season it better. When you’re ready to cook the steak bring it out of the refrigerator and turn on the oven and set the temperature to 100 °C (212 °F). Insert the thermometer deep into the meat muscle and put the steak on a rack over a baking tray and put it into the oven. Cook the steak until it gets to about 45 °C (113 °F) and then remove from the oven. Have everything in place for the searing and the sauce making. Brush the steak with some Queensland nut oil. Season the steak with freshly cracked black pepper and chopped thyme and rosemary leaves. Heat a frying pan to a high heat and sear the steak flipping frequently until a crust has formed. Remove the steak from the frying pan and allow it to rest comfortably so it can reabsorb all its meaty juices. Once rested, slice the steak with a sharp knife. I like to use my Dick™ brand butchers knife. Sauce While the reversed seared steak is resting comfortably, begin the preparation to make the sauce. Add some chopped spring onions and sliced mushrooms to the frying pan which was used to sear the steak. Add some sherry to deglaze the frying pan and to infuse the sherry flavour into the mushrooms. Keep cooking until the sherry has reduced and then add in some beef stock and allow it to simmer and reduce. When the liquid has thickened add in some cold butter and allow it to mix thoroughly into the sauce and finish with some cream. Season to taste. Potato gems Turn the fan-forced oven on when you turn the toaster oven on and heat it to 200 °C (392 °F). Put the frozen potato gems (tater tots if you’re from North America) onto a baking sheet and put them into the oven for about 25 minutes or until thy are golden and crunchy. Lightly season the potato gems with salt and pepper. Avocado and tomatoes Slice an avocado cheek. Halve the cherry tomatoes with a sharp knife. Plating up bit On a dinner plate pour out the thick sauce. Lay out slices of steak on the sauce. Place the avocado and tomatoes on the sauce next to the steak. Place the potato gems next to the steak. Eat with chopsticks to support the Chinese Australians and Australian born Chinese who are experiencing racism because of COVID-19. --- Send in a voice message: https://anchor.fm/randomyummy/message

Killer chat this week with the hilarious and talented Becky Lynn. We talk dads, growing up in the mountains, the pro's and con's of having older parents, doing comedy in a small scene, mental break downs, and gross farm life. Super fun. Check it out! Becky's website: https://www.ohthatsbecky.com/ Follow me: @daveapkarian

Hake has a lovely soft texture and slight sweetness when it is very fresh. It is highly regarded by chefs as it offers great value for money. Ask your fishmonger for the hake fillets from the centre cut so that they are nice and chunky.

Sunday lunch. Pan-fried Vegemite Spam, cherry tomatoes, melted cheese, and wilted spinach. In a chat with a friend on Facebook earlier this morning there was mention of Spam and different varieties of Spam. I mentioned that I’d like to see Vegemite Spam. I cut a slice of Spam and gently and with great love fried it in a frypan until the outside surface had changed colour a little. I set it aside to cool and rest. When the surface of the Spam was cool, I smeared on a little Vegemite. I put some spinach leaves and halved cherry tomatoes into the frypan plus a small handful of grated cheddar cheese. Atop the cheese I added the slice of fried Vegemite smeared Spam. I cooked this for three minutes with a lid on the frypan. The spinach leaves wilted, the cherry tomatoes softened, and the cheese melted. I’m sure people in England could do this with marmite or promite. I wonder if people in Hawaii, the Republic of Korea, and Japan (big Spam lovers) would like this dish. You'll find the blog post at https://randomyummy.food.blog The video is at https://youtu.be/d-I0x8VXSZY  --- Send in a voice message: https://anchor.fm/randomyummy/message

Join us this week to talk about healthy fats and how our views on consuming fat have changed over time (and relatively recently). We also chat a bit about trying new things like Oprah and Deepak’s Free Meditation Experience (yes, we said “free”), the variety of wonderful things you can do with 2 Ingredient Dough (it’s actually a thing!), and the foods we don’t care for (spoiler: Sandy loves everything; Henny does not!).

Cooking cherry tomatoes in butter and olive oil is so quick and easy, and the warm blistered beauties make a fantastic side-dish with anything. Melt 2 tablespoons of butter and 1/8th of a cup of olive oil in a heavy skillet on low. Add 3 pints of rinsed whole cherry tomatoes to the pan, crank the heat to high. Don't overcook them. About five minutes is good. Sprinkle on salt, pepper, and chopped fresh or dried basil. Everybody loves them. Photo: Pixabay.com The post Faith’s Stovetop Cherry Tomatoes in Butter and Olive Oil appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

The topic for today is how cheese makes you happy! That's right. There is evidence that the nutrition in cheese can actually affect your mood among other things. I'm pleased to bring you this great news today! Today’s Show Homestead Life Updates Cheese and Nutrition Nutritional content Cheese tastes good Facts about fat content Lactose intolerance Why cheese makes people happy Cheese Fondue Recipe Homestead Life Updates Scott is working hard on getting the creamery built. Every day that does not bring adverse weather sees him out there building the walls. There are also lots of other odds and ends and details he adds in there that breaks up the monotony. I’m am so blessed to have such a wonderful life here with him. Our life has purpose and meaning as we both work hard to bring you the benefits of traditional hand-made artisan cheese. The winter drags on. Seems like a long one this year doesn’t it? Every year winter is the same 13 weeks on the calendar but the weather conditions during that period of time alters our perception of time, I think. There is a common winter ailment called seasonal affective disorder. I’m sure some of you know of what I speak. It’s a type of depression that’s related to changes in the seasons. Symptoms can begin as early as the fall and continue into the winter months. Occasionally, SAD causes depression into the spring or early summer, but that is rarer. Spring usually brings a rush of relief. I experience SAD every year. This year is different. I’ve significantly changed my diet and it shows. While I can still feel the effects of this winter season, it is muted compared to previous years. I feel kind of heavy sometimes; slightly weighted down by life in general. As an aside, I generally just suffer through it. However, there are things you can do. Light therapy or phototherapy is the most common treatment. Some schools of thought attribute the issue to reduced vitamin D from the sun as there is less light due to the length of the day.  More severe cases may require medication or psychotherapy. The symptoms may start as a minor issue such as having trouble sleeping or a general loss of interest in doing anything. Low energy, feeling sluggish or maybe agitated for no reason. As the season progresses, the symptoms get worse and worse. In the past it has seemed overwhelming to me. And then, poof, spring arrives and it all evaporates like mist. Let’s talk about how cheese might help with that. Did you know that cheese has nutritional properties that stimulate our happy hormones? First, let’s cover the basic nutrition in cheese. Cheese and Nutrition Cheese is a delicious and tremendously efficient source of nutrition. It supplies many valuable nutrients, including proteins, sugars, vitamins, minerals, and trace elements. A 4-ounce piece of solid farmhouse cheese, for example, supplies more than half the adult nutritional requirements for protein, fat, calcium, and phosphorus as well as significant portions of vitamins A, B2, and B12. If you compare the nutritional content of a 3.5-ounce chunk of a hard, aged cheese such as Cheddar or Emmental to an equivalent amount of chicken eggs (two eggs are about 3.5 ounces), the cheese contains about twice as much protein and one quarter the cholesterol. The miracle of evolution has ensured that milk is an extremely nutritious food. After all, without it how would mothers, down through the eons, have guaranteed the survival of their babies? Cheese concentrates the nutrients in milk. It’s a highly efficient method of getting vital nutrients for our bodies. Another advantage to cheese is that its nutrients are “predigested” by bacteria and enzymes during cheesemaking and aging. That means the process of breaking down the proteins, fats, and sugars began before it was savored on our palette and began the journey to our tummy. Plants in the pasture have absorbed nutrients from the soil; the dairy animals have extracted those nutrients, packaging them in the form of milk. That’s another place that a lot of gathering nutrients has already been done for you. Your body has to devote less effort to processing cheese than it does with many other comparably nutritious foods. Cheese Tastes Good Cheese tastes good and satisfies us. A big reason for that is the fat. There are beneficial fats available in milk. Many of them work as antioxidants and also provide fat-soluble vitamins good for our skin and other organs. In cheese, milk fats undergo lipolysis, which breaks them down into more easily absorbed and beneficial fatty acids, some of which in turn enable us to metabolize the fats from other foods. CLA Cheeses, especially those made from the milk of grass-fed animals, are a good source of conjugated linoleic acid, or CLA, a highly beneficial nutrient. In small studies involving animals, CLA has been shown to prevent heart disease and several types of cancer. It also appears to enhance the immune system.  CLA is considered a fat-reducing fat. You heard that right. There are studies on this. Let me give you some info from one study. I’ll put a link in the show notes. Jean-Michel Gaullier, PhD with the Scandinavian Clinical Research Group did the study. It was a relatively small number of participants. 180 men and women were followed for a year. A third got a typical off-the-shelf pill of 80% CLA. Another third got a 76% CLA syrup formula, disguised in a capsule. The last third took a placebo capsule of olive oil. No one had to change their diet or exercise habits. All reduced their calorie intake a little bit during the study. Likely that was due to tracking with a food diary. That can really wake you up to what you are actually consuming. As far as exercise, all got about the same amount. The results were: Both CLA groups lost weight – about 4 pounds; the placebo group stayed the same. The CLA syrup group had a 9% body fat loss; the CLA pill group had 7% body fat loss; the placebo group had no body fat loss. Both CLA groups had similar improvements in muscle mass. Good news ay? Losing weight was good, but I found the conversion of fat to muscle mass to be the most interesting to me. CLA is found naturally in beef, lamb, goat and dairy products. Facts About Fat Content Because cheese contains fat, naturally, it raises concerns. There are some valid concerns there. Not for the fat, but for the calories. A little bit of cheese goes a long way. Real cheese delivers a lot of nutritional bang for your buck and a lot of caloric bang for your buck. The fat is the culprit there. The key is to eat moderate amounts along with your other dietary choices. Let’s talk about the fat content of various cheeses. Contrary to appearances, hard, grainy cheeses such as Parmesan may actually contain more fat than creamy, luxurious ones such as any triple cream cheese. The rich triple cream types are labeled “75% butterfat” while a Parmigiana–Reggiano claims around 35% butterfat. The trick is that cheeses are labeled by percentage of fat in their solid materials, not in their total weight. Cheeses retain water, even after much of it is extracted during cheesemaking. The less water a cheese retains, the harder or denser it will be. A dense cheese with, say, 50% butterfat, could actually deliver more fat per serving than a soft, gooey one with 70% butterfat. Lactose Intolerance Let’s talk about lactose intolerance. Well–made, aged cheeses are actually one of the few dairy products that will not cause problems for many people with this difficulty. The first and most important step of cheesemaking, alongside protein coagulation, is the conversion of lactose into lactic acid – the souring or fermentation action of lactic acid bacteria on milk. The small amount of lactose left over after active cheesemaking ends is further broken down by glycolysis during aging. What this means is that for people who have trouble digesting lactose, it’s not a problem because the digestion has already been done for them by the cheesemaking and aging process. Give it a try. You, too, can be a happy cheese eater. Speaking of cheese making your happy. Why is that? Why cheese makes people happy A wonderful piece of info I ran across wherein a neurologist talks about how cheese literally makes you happy. Dr. Thomas C Morell is the neurologist. Link to the article will be in the show notes. The title of the piece is Nutritional Neuroscience. The central core of the article is using nutrition to help heal TBI or traumatic brain injury. There is some really good information about how the brain functions along with how and why nutrition is important to maximize brain function. Later in the article he gets specifically to cheese as “the first food that will help your brain.” He cites cheese as an extraordinarily rich source of proteins and amino acids. One of those amino acids is Tyrosine. Dr. Morell’s comments on the relation of tyrosine to neurotransmitters in the brain are noted in the article. Some quotes from the article: (again, reference in the show notes) “The body does not produce Tyrosine so it must be obtained from outside sources, of which cheese contains very high concentrations. We quickly began to realize that cheese is one of nature's perfect foods for the body and for brain functioning! Furthermore, the pleasure of eating cheese in its multitude of varieties is not just for the sensuous pleasure of taste and smell, but actually has nutritional importance that will help the neurotransmitters in your brain. Cheese not only supplies calories for metabolism as well as being an excellent source of Calcium, but contains proteins and amino acids that are intricately associated with manufacturing many important brain chemicals.” Then he talks about how cheese makes people happy. “Cheese can make people happy. Why? It starts with Tyrosine which is a building block for many of the neurotransmitter chemicals in the brain. It can improve mood and well-being particularly during times of stress. Tyrosine is a substrate of many well-known neurotransmitters including adrenaline, norepinephrine, and dopamine. Cheese may be one of the basic primordial foods that improved the performance of our brain, with deep connections from the olfactory bulb to the parts of our brain responsible for memory and emotions. Cheese may just be the perfect food to capture the nutritional-emotional duality that our bodies and brains need!” I find it so refreshing that our medical profession is starting to look at food as nutrition for building, maintaining, and healing the body. “Cheese contains high levels of casein which is the primary protein found in milk. As casein is broken down and digested it is converted into Tyrosine. Casein is also broken down into the chemical casomorphin, an opioid molecule in the same family as morphine. This may explain some of cheese's addicting qualities!” I can relate to the addicting quality of cheese. As my diet has improved, my urge for eating too much food is strongly diminished. However, once I start eating cheese, I may overeat if I don’t pay attention. “There are many receptors for the Tyrosine molecule in the olfactory bulb where our sense of smell courses through the Central Nervous System. The Tyrosine in cheese is broken down into several chemicals. One of them is epinephrine (adrenaline) which has many positive physical and mental effects to make us more alert. Epinephrine also increases the flow of oxygen and glucose to the brain and muscles which elicits the "Fight or Flight" response to stressful or dangerous situations. Norepinephrine helps fight off depression and can improve our attention and concentration skills. Dopamine is a powerful neurotransmitter involved in mood stability and accounts for pleasurable feelings and activation of the brain's reward systems. Tyrosine is also a precursor to levodopa which is used to replace deficiency of Dopamine in Parkinson's disease. Finally, Tyrosine is also a precursor to Melatonin, the skin pigment that protects us from ultraviolet sunlight damage but is also associated with insulin production which regulates blood sugar levels.” How perfect is cheese? It makes you feel good with the neurotransmitter action and supplies energy and protein. All are critical for brain performance and memory retention. As a final note on the topic, have you ever wondered what those little crunchy pockets that develop in the paste of well-made aged cheeses are? Those are crystals of tyrosine embedded in the long chains of amino acids of the casein molecules. When they make your mouth water, they are not only providing cheese eating pleasure but they’re also setting into motion a series of very real and tangible benefits to your body and brain. Let’s move on to today’s cheese fondue recipe. Cheese Fondue Recipe Cheese fondue can be fancy or it can be a quaint and close tradition in any family or group of friends. As an added bonus, it’s easy to make. The only skill needed is the ability to stand at a stove and stir. Cheese fondue is a Swiss invention which became popular in the US in the 1960’s. I’m looking to revive that tradition. As its core fondue is melted cheese served in a pot over a portable heating device and enjoyed communally. It can be made with or without the official fondue set. A double boiler set up will work just fine. Using a crock pot is also an option. The key is low, slow heat. Add some wooden skewers and your homemade fondue set is complete. How to Make the Perfect Cheese Fondue at Home The perfect cheese fondue is rich and smooth. First, I want to go over a few tips to make it easy for that to happen for you. Stick to them and your family and guests will be transported to the Alps from their first bite. Use Good-Quality Cheese. It will be more expensive but worth it. Even if you ignore all of the other tips, keep this one. Fondue truly is all about the cheese, and the quality and types of cheeses you use will have an enormous impact on the final product. For classic Swiss cheese fondue (meaning one like what you would find in Switzerland), a mix of traditional, firm alpine mountain-style cheeses is best. Gruyere and Emmental come to mind. We make a cheese called Pinnacle that will serve you well. There are lots of other cheeses that will also work. No need to be bound by the “Swiss” label. You want a buttery, creamy cheese that melts smoothly. Cheddar cheese would work. Even though the flavor would be less traditional, it would still taste fantastic. I’ve used our Clau d’ ville Cheddar mixed with alpine-style Pinnacle and the blend warms the heart. Grate – do not chop – the Cheese. Grated cheese will melt much quicker. Toss the Cheese with Cornstarch Thoroughly. Cornstarch helps thicken the fondue and prevents the cheese from clumping. You don’t want lumpy cheese! Classic cheese fondue does call for white wine. Use a good wine. Choose something dry and high acid, such as Sauvignon Blanc. The taste of the wine directly impacts the taste of the fondue. The acid in the wine helps keep the cheese smooth and gives it an even texture. Again, we don’t want lumpy fondue. You can substitute unsalted chicken or vegetable stock if you do not want to use wine. For beer cheese fondue, swap out the wine with your favorite beer. Beer works really well in a cheddar cheese fondue. Add the Cheese Slowly and Stir Constantly. This is SO important to make sure the cheese fondue is buttery smooth. Grab a small handful and sprinkle it into the pot. Stir constantly and wait for each addition to melt before adding the next. Don’t try to rush it—you won’t win. Just enjoy the moment at the stove at peace with yourself, the cheese, and the promise of a luscious fondue. What Should You Dip? Bread. Always delicious. French or sourdough cut into 1-inch cubes so that it can be easily skewered. Apples. Tart apples like Granny Smith are fantastic dipped with cheese fondue. Cut the apples into cubes. Cherry Tomatoes. One of my absolute favorites! Roasted Baby Potatoes. Steamed Broccoli. Reminds me of broccoli cheese soup. Mushrooms Game Day Delights: Potato or tortilla chips Soft or hard pretzels Ham, Turkey or Beef Bacon. Even better than you think it’s going to taste. Make sure the bacon isn’t  too crisp or it will break off in the pot. Shrimp or mussels Kielbasa or hot dogs Pepperoni Meatballs Pickles. The choices are up to you. There are no rules there. Anything that tastes good with cheese it going to be heaven. It takes about 25 minutes to make the fondue. What You Need 1 pound (4 cups) of 2 or more cheeses of your choice – Gruyere, Emmental, Appenzeller and of course our Pinnacle 2 tablespoons cornstarch 1 cup dry white wine — such as Sauvignon Blanc 1 clove garlic — minced 1 tablespoon fresh lemon juice 1 tablespoon kirsch – Kirsch is a clear colorless fruit brandy. You may substitute a brandy of your choice 1/4 teaspoon nutmeg – ground 1 teaspoon Dijon mustard (optional) Assorted Fondue dippers What to do Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces. In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, nutmeg, and mustard. Arrange an assortment of bite-size dipping foods on a platter. Carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy! Recipe Notes: If using a crock pot, no need to wait for the wine and lemon to simmer. Put it all in there and stir as needed until the desired consistency is achieved. Final Thoughts I’ve run out of words for today. I hope if you have the winter blues you are taking time out of the day to pamper yourself. And remember, this too shall pass. Enjoy some cheese to get that tyrosine going and get happy. I hope you’ll try the fondue. You can let me know what creative ideas you used and traditions you started by commenting on the Facebook post @peacefulheartfarm. As always, I’m here to help you “taste the traditional touch.” Thank you so much for listening and until next time, may God fill your life with grace and peace. Recipe Link Cheese Fondue References CLA: The New Miracle Weight Loss Pill? Nutritional Neuroscience – Dr. Thomas C. Morell To share your thoughts: Leave a comment on our Facebook Page Share this show on Twitter, Facebook and Instagram To help the show: PLEASE LEAVE A REVIEW for Peaceful Heart FarmCast on iTunes. Subscribe on iTunes, Stitcher Radio, Google Play Music, TuneIn or Spotify Donate on Patreon Website www.peacefulheartfarm.com Patreon www.patreon.com/peacefulheartfarm Facebook www.facebook.com/peacefulheartfarm

Try this easy and healthy baked snapper with peppers and cherry tomatoes recipe by Angela Nicolettou. It's just a matter of assembly and baking! - Μια απλή, εύκολη και υγιεινή συνταγή ιδανική που θα λατρέψετε.

Hey Weight Loss Nation! The Weight Loss Nation Today is 5 Minute Snack Day! With Football Season in full swing, Baseball post-season coming, as well as Hockey, it's a Sports        FAN-atic Season! This 5 Minute Snack is going to be the HIT of the Party! I know it will. I got this idea from a Party I recently went to!  So let's get started   Ingredients: 1. Cherry Tomatoes (1 Cup) 2. Mozzarella Cheese (2 oz) 3. Fresh Basil Leaves (2) 4. Sea Salt 5.  8-10 Toothpicks   Instructions: 1. Wash the Cherry Tomatoes and cut them in half. 2. Take half a Cherry Tomato & stick it on a toothpick. 3. Add a cut piece of Mozzarella Cheese to the same toothpick on top of the tomato. 4. Add a piece of Basil Leaf on top of the Mozzarella. 5. Add the other half of the Cherry Tomato to the toothpick, (round end facing the edge of toothpick)  6. Sprinkle some Sea Salt on top of the Caprese Sandwich. 7. Stick the entire toothpick in your mouth and pull off the Caprese Sandwich.  8. Chew well & Enjoy!   Cherry Tomatoes & Mozzarella   There are many food marriages out there: Peanut Butter & Jelly Peanut Butter & Chocolate Bacon Wrapped Scallops soooo many more.......... Cherry Tomatoes & Mozzarella is another food marriage, made in Heaven........AND......is Healthy for you too! Tomatoes are rich in Vitamin C, Potassium & LYCOPENE, the Anti-Oxidant that gives Tomatoes their Rich RED color. Lycopene Fruit & Veggetables are my Favorite....because they are part of the Weight Loss Nation "Pac Man" Family......which will Search, Fight & Destroy Bacteria, Viruses....and Anti-Oxidant Cells that can cause Cancer. Eating Tomatoes may reduce your risk of Cancer and Heart Disease.....AND help Fight off Illnesses! Mozzarella Cheese is high in Protein, Calcium & Vitamin B12. Mozzarella may also decrease Heart Disease risk by raising your levels of HDL Cholesterol, which is the "beneficial" cholesterol in your body. This Delicious "Caprese" Mini Sandwich Snack...... ALL 8-10 of them, is only around ....... 200 calories! You have to like that Nation! You will LOVE this SNACK! Bring Mini Caprese Sandwiches to EVERY Party or Event you go to this Holiday Season. It will be a Major Hit!   Want to learn more about Weight Loss Nation?   Go to the Website -  Weight Loss Nation I would love for you to take a few minutes and give Weight Loss Nation a Rating & Review on Apple Podcasts or Stitcher. When you give Weight Loss Nation a review...... it helps others find Weight Loss Nation. So......if I'm delivering content that you are enjoying, Please "Click" on this link -  https://goo.gl/6hAuhG Leave an Honest Review! This helps me to keep giving you Support, Recipes, Restaurant Reviews & Guests that you enjoy listening to...... Thanks for listening to today's "5 Minute Snack."   Hey Weight Loss Nation! www.TheWeightLossNation.com If you are ready to "finally" lose weight and keep it off forever, you need to "join Weight Loss Nation." You know the adage....."It takes a village to raise a child." The concept is the same with weight loss! Would you rather continue "yo-yo dieting" by yourself and not be able to go out to a restaurant with friends, since you know you will "struggle" with food choices? Are you happy with losing weight only to gain it back again? Do you have too much "stress" in your life? I've said all of those things and I've had every excuse in the book on why I couldn't keep weight off. Or....... Would you like to be part of a "Village" of people, who are just like you and will be there to support you every single day in a private community? Weight loss Nation has a collaboration of experts in the fields of Nutrition, Mindset, Movement, Weight Loss, Yoga, Fitness, Meditation, Emotional Eating and Post Traumatic Stress! When you become a member of Weight Loss Nation, you have access to these experts to answer your questions! 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Varieties: The Spice of Life in the Garden, An Important and Fun Tool Why are there so many varieties of some vegetables?  Different uses dictate different varieties.  If you want to make pickles, then you want to select a pickling cucumber variety. Take Tomatoes for instance, the nation’s favorite vegetable, (which is actualy a fruit!), has so many varieties that even the varieties have varieties! But why? When I say the word tomato in my garden class I can almost see the vision of a huge Brandywine tomato in thought bubbles of each person, the bread and mayo ready for a thick slab of juicy goodness.  I always pop that bubble by explaining that it is best to start with Cherry Tomatoes, I can see the shoulders slump and disappointment on their faces!  There are two general categories, Bush (determinate) and Vine (indeterminate). Then there are different sizes, Cherry, Saladette, Grape, Medium Slicers, Paste, and Beefsteak or Brandywine. There are Hybrids, Heirlooms, Greenhouse and Grafted tomatoes. To add to this there are Red, Pink, Yellow, Orange, Black, Purple, Zebra and Green Tomatoes (Pink Berkley Tie Dye). Then add to this we have Early, Mid-season and Late But Why? Why So Many Different Varieties? Well besides the ‘Spice of life’ thing, there are good reasons to choose and that comes down to what you plan to use the tomato harvest for when they are ripe. To start, decide if you want bush or vine tomatoes.  I apologize it is not either or bush or vine.  The bush tomato will produce a crop that is ripe and ready within a short window of time so you can get several large batches to can, freeze or dry all at once. So for storage bush is the way to go. The vine type produces tomatoes regularly over the season so are best for daily salads and cooking. But you will need staking or a trellis to support the vine. So you may want some of both varieties. What Ripens When First to ripen are the cherry, grape and saladette (1 to 4 ounces), for the early salads and eating out of hand - plant these.  For beginners it is the easiest to succeed with smaller varieties, and the Sungold Orange are like eating candy. Most cherry tomatoes are vine types and need a trellis.  Mine will usually grow 6 to 8 feet tall and will produce fruit up until the last frost. For sauce, drying or freezing, select the Roma Paste tomato types (4 to 12 oz)  I suggest you only use red tomatoes for sauce because the colored tomatoes tend to turn the sauce brownish. The Medium slicers (4 to 12oz.) are great for general use and if the meat is solid they will work for sauce as well.  I know Ed liked the Jet Star, a great producer bush type. Beefsteak and Brandywine (12 to 16 oz.) are the largest and we love to make sandwiches from these big boys. They are also the most difficult to grow.  They are heavy feeders, require pruning the fruits to one or two per bunch and need strong supports so they don’t fall over from their own weight.  With the work goes the reward!  All the colors are just for spice.  The green tomatoes of ‘fried green tomatoes’ are unripe tomatoes but there are green varieties that are green when mature.  They are a novelty but useful when you make a Tomatillo Salsa to add for flavor and retain the unique green color of tomatillos. I plant a red, yellow and orange variety for my salads.  Green Beans Bean varieties are similar to tomatoes.  There are Bush and Pole Beans, each has it own purpose for the gardener. The bush beans, like the bush tomato bear fruit in a short window of time, good for canning and freezing.  Pole beans bear over the whole season for fresh eating.  We love to steam the beans to just tender, dress with butter, and Umeboshi vinegar, a salty plum vinegar from Japan. It’s like eating popcorn. Both Pole There are also Shell beans for eating the bean and not the pod like Fava and Soybean Edamame, as well as Lima Beans and Black Eyed Peas for eating fresh.

Original Air Date: May 12, 2018 As Requested, More Detail on Planning Your Garden Last week we talked about planning your garden with a Garden Notebook and a Garden Map.  I had a number of requests for more detail about planning so I’m going to detail how I start the process.  This is just how I do it, and I know everyone has their own style but this might be a help some. Four Types of Beds  The way I look at it there are four different categories or types of garden ‘bed’ that I use.  One is the full 4’x4’ bed, a 16 square foot bed.  To symbolize this type of bed I draw a square with the number 16 in it at the top of my list. Type two is the Trellis.  The trellis covers 4 square feet across the back, north side of a 4’x 4’ bed.  Instead of the ‘back forty’ I have a back four! To symbolize the Trellis I draw an upside down ‘U’ shape with a ‘T’ in it at the top on my list for Trellised plants. Using the Trellis on the bed leaves 12 square feet in front of it open and these is my Third type of bed I plan for in my garden map, “The 12”.  Of the 50 4’x4’ beds I have a trellis on the north side of 24 of those beds.  Twelve squares works really well for the planning because most of my sets are in 6 packs, for instance I plan to plant 24 Broccoli plants, that’s two of ‘The 12’ beds and 4 of the 6 packs.  Easy.  The fourth type of bed I use to plan with is the Hoop House.  I use two 3/ 4” PVC pipes the full 10’ length, one in front of the bed and on at the back bent over and stuck in the ground inside the wooden box that make the raised bed.  The height of the hoop is about 30”, plenty of room for most plants. To that, I attach a 10’ pieces of galvanized 2x3 wire fencing with 3- 7” plastic ties to secure the fencing to the pipes.  This makes a veI symbolize this at the top of my list simply ‘HH’ for Hoop House.  Brilliant, I know!  In summary there are four types of beds I plan for: The 16, that is a full 4’x4’ bed The 12, that is the 12 square feet in front of the trellis The Trellis, on the North side of the 4’x4’ bed And the Hoop House, the 16 with a hoop on the bed. Of my 50 beds I have 15 4’x’4 beds (the ‘16’) I use for Garlic, Carrots, Beets, Bush Tomatoes, Bush Beans, Onions, Leeks and Potatoes.  As well as anything I plant in the ‘12’ beds I have 24 Trellises that I use for cucumbers, Cherry Tomatoes, Trombone Zucchini plants, Pole Beans, Peas, Tomatillos, Malabar Spinach and for Large Dill plants. I also use the trellis for large tomatoes if I don’t have room anywhere else in the garden.    With 24 Trellised beds I also have 24 of ‘the 12’ beds, the 12 squares on the front or South side of the 4’x4’ bed with a Trellis on it.   I use ‘the12’ beds for all of my lettuces, spinach, New Zealand Spinach, Parsley, Claytonia (Miner’s Lettuce), Mesclun Mix, Corn Salad (Mache), Swiss Chard, Broccoli, Cauliflower, Cabbage, Kale, Collards, Brussel Sprouts, Swiss Chard, Early Carrots, Bush Beans and more.  I use a hoop house for all of heat loving veggies, Peppers, Egg Plant, Basil and Holy Basil aka Tulsi.  Also, I use a hoop for those plants that are very susceptible to insect infestation, Chinese Cabbage, Daikon Radish, Tat Soi, and more recently Cole family plants to protect from the Midge, like Broccoli and Cabbage this is a new disease that can be prevented with a wrap of Remay fiber cloth.  With these beds in mind it is easier to figure out how much of what to plant where. When you head off to the plants sales with a clear idea of what you have room for in the garden it takes a lot of the guess work out of planning. Listener Questions Q: Joe in East Calais has two 40’ rows of Asparagus plants.  Last year they got hit with the Asparagus Beetle.  It is a small red beetle with spots on its back.  It is about half the size of a Lady Bug.  They eat the spears and the ferns and set them back so the harvest is not as productive.  The beetles lay eggs that become gooey larvae that eat the ferns.

Welcome to Spring 2018!  Believe it or not considering it was snowing on the first day of Spring. It is only a matter of time before we can get into the yard and get into the garden.  Before you can do that, you need to plant seeds and grow some seedlings!  In this post and episode of the Small Scale Life Podcast, I am going to discuss setting up an indoor gardening area and starting seeds indoors for spring gardens. Have you planted seeds yet?  I did on St. Patrick’s Day, and I have some great news to share with you about that! Introduction – How to Start Seeds Indoors for Spring Gardens If you have been following along over the past few weeks, we have been going through the general process for preparing for the 2018 Gardening Season.  We have done the following steps so far: Developed a garden plan – Developed a list of plants we want to grow) Ordered your seeds – Selected a reputable seed vendor and purchased seeds for our garden. While there are many seed vendors out there, I focused on four big vendors that members of the Small Scale Life Facebook Group and MN-WI Regenerative Agriculture Group use most often. Finally!  It is the moment of truth!  It is time to stop thinking and start doing!  I grabbed my seeds and some soil and got ready to get down to business…. Not so fast! Before I could start planting seeds, I had to some additional planning and prep work. Setting up the Indoor Growing Area Part of my planning and preparation work was to select an area in the house to grow seedlings.  In our previous house in St. Louis Park, I grew seedlings on two shelves in a cold and dark basement.  I discussed how I started seeds and some lessons learned after have some failures over the past few years in the following articles (on smallscalelife.com): How to Garden Indoores 8 Steps to Starting Plants Indoors Lessons Learned from Growing Indoors Four Lessons Learned from Starting Seeds For the 2018 Gardening Season, I had to find a new space to plant seeds and grow seedlings.  While I knew I would be regulated to the basement, it was a much different situation in this house in Minneapolis.  The basement is not as warm as the upper level, but it isn’t as brutally cold and dark as the St. Louis Park house.  I attribute that to the fact that half of the basement is insulated and finished, and that does help retain the heat!  Having more heat retained in the basement should help with germination, and I am hoping that having a warmer basement reduces the potential for damping off disease! I had to select my indoor growing area, and it really came down to three choices: the built-in near the television, the bar area or the workbench near the furnace.  I would not be able to use a shelf in this house simply because we have gear and things on all of our shelves.  We just do not have the extra shelf space! The biggest concern I had as I was evaluating each location was the availability of power (for grow lights, heating pads and a timer) and the impact on other basement users (like my son and wife Julie).  Each spot had power, so really it came down to finding a spot that would be out of the way and not bother anyone. The best spot was the workbench near the furnace.  While losing the workbench for potential projects is not ideal, it is important to remember that I would only need part of the workbench until mid-May.  What could possibly go wrong?  Besides, if we needed to use the workbench, everything can be moved quickly. Of course, that might mean that the trays go on top of the freezer, but I would only use it temporarily (I promise, Jules). The workbench is 27 inches wide, and that easily beats the narrow 18-1/2 inches on the St. Louis Park shelves.  In case you are wondering: yes, in this case, size does matter!  The extra width easily accommodates both seed trays in a side-by-side configuration on the workbench. On the shelves, I had to use scrap pieces of plywood to get over the lip of the shelf to get the trays to sit side-by-side.  This is much, much better! Equipment Needed Part of getting your equipment might include buying soil and seeds - March 2018 With seeds in my hand and a growing area selected, it was time to get my “equipment” out of storage in order to start seeds indoors.  My equipment consistec of the following: Seed trays 9x9 plug flats (or cells, as I like to call them) 5 gallon bucket or kitty litter bin (to hold the soil) Pro-Mix soil Heating pads Grow lights Timer Surge Protector Jumbo popsicle sticks or other labels for your seeds Most of these materials had been in storage for the winter.  I had to rummage around the garage to find what I needed, and then I realized that I had thrown away my 9x9 plug flats last season!  I had used these plug flats for a three seasons, and they were showing some age, wear and literal tears.  I wanted to get new plug flats, so I got rid of them. I went to the big box store and found that they did not have the 9x9 plug flats anymore.  I decided to pick up two McKenzie Pro-Hex Plug Flats instead.  They were relatively inexpensive: $5 per kit included a plug flat (72 plugs, tray and acrylic dome).  I would later throw away both of the domes (I feel they encourage damping off disease). On the same trip, I also picked up the Pro-Mix soil.  While I did pick up a package of Coir for the 2018 Soil Challenge, I wanted to have a more controlled experiment using smaller plug flats.  I also wanted the 2018 Soil Challenge to focus on the best soil for growing greens.  More on my thoughts and how I am going to conduct the 2018 Soil Challenge in a separate post! Armed with all of this gear and the seeds, NOW it was time to plant! Start Seeds Indoors: Time to Plant! Plug trays are loaded! St. Patrick's Day 2018 As I discussed in my Garden Plan, I want to plant at four distinct times this year.  I called these times “Stages.”  The first stage is early spring, right when the soil is starting to warm up.  There are plants that do well in those conditions, and I want to have a crop ready to put in the beds to take advantage of the season.  Plants that do well in the Early Spring Stage (when there are some cold nights) are: lettuce, spinach, Swiss Chard and green onions.  I added one more to my Early Season Stage: broccoli.  Most of these plants are quick-growing, and I decided to hold off from planting them on St. Patrick’s Day because I wanted to get the Late Spring Stage plants started. The Late Spring Stage plants are the vegetables and herbs that will be in the ground in mid-May and grow until late August.  These are the tomatoes, peppers, cucumbers, green beans, zucchini, squash and herbs that are listed on my plan.  Because some of these plants take 80 days or more to for fruit to be ready, I wanted to get them started as soon as possible.  For other plants such as zucchini, squash, potatoes, green beans and cucumbers on the list, I will sow them directly into the beds or planters in May.  The real critical ones are the tomatoes, peppers and herbs, so that is where I wanted to begin. On a beautiful St. Patrick’s Day, I poured a drink, put on some music and started planting seeds in my new plug flats.  I had so much fun getting my hands in the dirt and planting over 144 vegetables and herbs on my potting table outside!  It was fantastic!  All in all, I planted the following: Cherry Tomatoes (2 rows) – planted with seed I saved San Marzano Tomatoes (3 rows) Opalka Roma Tomatoes (2 rows) Jalapenos (2 rows) – planted with seed I saved Red Bell Pepper (2 rows) – planted with seed I saved Pepperoncini (1 row) Banana Peppers (2 rows) Sweet Bell Peppers (1 row) Yellow Bell Peppers (2 rows) – planted with seed I saved Orange Bell Peppers (2 rows) – planted with seed I saved Dill (1 row) – seed I saved Basil (1 row) Oregano (1 row) Rosemary (1 row) Broccoli (1 row) I made sure to label the rows with jumbo popsicle sticks.  With three different varieties of tomatoes and seven different varieties of peppers planted, I did not want to make a mistake this year! Finally, I brought the trays inside, put them on the heating pads and added water to the trays.  I figured I had 7 days before I had to hook up the grow lights, so I started working on a system to support the lights when needed. Again, it does not need to be expensive, sophisticated or fancy; it just needs to work! I have something almost ready for prime time, but I figured I wouldn’t need the lights for a few more days, right? Putting It All Together It is time to get planting those seeds for your 2018 garden!  You don’t have to have the most sophisticated equipment or a greenhouse start seeds indoors.  If you are overwhelmed with this whole process, you can buy plants from the big box store, from a greenhouse, or from a friend, but it isn’t that hard if you break it down into the following steps: Developed a garden plan Purchase Seeds from a Reputable Vendor Purchase Some Equipment (i.e., soil, grow lights, timer, heating pads and trays) Put the soil in the tray and put the seeds in the soil Label everything Add water to the tray Put the trays under the grow lights and on the heating pads Wait! Now, you see Number 8 above?  Tom Petty was correct when he sang, “The waiting is the hardest part.”  However, if you do all of these steps right, you DO NOT have to wait long…. I went downstairs after dinner and looked at the seedlings. I was shocked: After 4 days, I have seedlings!  Tomatoes, basil and broccoli have punched through the soil. I guess there is something to this starting seeds indoor thing! This is great!  Of course, I need to finish the light system as soon as possible (which is now complete and operational), but I am very excited for this season.  It should be a great year!

Topics Discussed: Salad Bars and Cherry Tomatoes, Retractions: Marvel and Fox, Email, Murdoch's, Dick Wolf's Law and Order, Brother Link, Deep Discounts: New Couch, Warhol and Art and Stuff, Waffle House Brouhaha Trifecta, PCP Fight, Pull Your Pants Up, Jerk It While You Work, Most Arrested Man Ever, Bad Aliases, Hobo Single life, Prison Industrial Complex Vs. Rehabilitation, Meat Head Street Cred: Hot Pork Heist Sting, WHGInsurance Company, Bad Luck for the Founder of Silk Road, Apple Vs. FBI vs. John McAfee, Illuminati Cooperation at the Top Doesn't Exist, TWAGD: Impersonating Your Enemy's Attorney, Word of the Day, and The Push to 200!

A pesto recipe that uses Cherry Tomatoes for a pesto. How does it taste? find out here.

*** Ingredients *** - 2 Tbsp oil - 2 skinless, boneless chicken breasts, cubed - 1 inch fresh ginger, chopped or grated - 2 cloves garlic - 1 pint (about 15) cherry tomatoes - 1/4 cup water - 1 cup frozen peas, still frozen - salt - pepper Heat a fry pan over medium-high heat, add the oil. Add the chicken, ginger and garlic to the fry pan, and cook for 2-3 minutes, until the chicken starts to change colour. Add the cherry tomatoes, water and peas. Cover and cook for another 4 minutes, or until the peas are done. Season with salt and pepper and serve.

Ingredients: 24 cherry tomatoes 1 pound of bacon 1/2 cup chopped green onions 1/2 cup mayonnaise Optional ingredients: Garlic Worcestershire sauce Salt Instructions: 1. Cook bacon in microwave five slices at a time at 4 minutes and 30 seconds per batch. 2. Place bacon in plastic bag and crumble. 3. Slice green onions into tiny pieces, only using the white part up until where it starts to get green and is still crunchy. 4. Add 1/2 cup of mayonnaise to bowl. 5. Mix bacon, green onions, and optional ingredients as desired to the mayonnaise. 6. Cut off tops of tomatoes. 7. Scoop out contents of tomatoes. 8. Stuff tomatoes with the mixture from the bowl and enjoy!

Iceberg lettuce, baby carrots, waxy cucumbers, and tasteless cherry tomatoes are for the fast-food salad bar. CHOW Senior Editor Lessley Anderson identifies ways that you can improvise. Hint: texture and fruit.