Podcasts about Chives

Today I have solo episode for you, answering your questions! I recorded this last-minute when a guest rescheduled, calling on you (at the very last minute) to send me your questions, and I have to say, it was so much fun. In the episode I explore the value of moving slowly in the kitchen and answer your questions about:* bread baking and gluten intolerance* strategies for getting dinners on the table with young kids* the difference between cake flour and regular flour (and do you have to flour your pans?)* the difference between baking powder and baking soda (and can you interchange them?)* my favorite meals to cook for myself (and the joy in eating alone)* the meals that I'm currently craving* the dessert that I've been fantasizing about LINKS & RECIPES MENTIONED IN THE SHOW* Mind, Body, Spirit, FOOD Newsletter: https://mindbodyspiritfood.substack.com/* Find Nicki on Instagram: https://www.instagram.com/nickisizemore* One-on-one sessions with Nicki: https://mindbodyspiritfood.substack.com/p/coaching-and-cooking-sessions* Build-a-Bowl book: https://amzn.to/3DT4PZa* Cannelle et Vanille Bakes Simple, by Aran Goyoaga: https://amzn.to/3XHjfCf* Intentional Eating podcast: https://mindbodyspiritfood.substack.com/p/intentional-eating* Eating alone post: https://mindbodyspiritfood.substack.com/p/almond-and-cassava-waffles* Podcast episode with Aran Goyoaga: https://mindbodyspiritfood.substack.com/p/aran-goyoaga* Podcast episode with Ellie Krieger: https://mindbodyspiritfood.substack.com/p/easy-summer-recipe-ideas* Pea Pesto: https://fromscratchfast.com/pea-pesto/* Chipotle Chicken Tacos: https://fromscratchfast.com/chipotle-chicken-tacos/* Falafel Bowls: https://mindbodyspiritfood.substack.com/p/clean-out-the-fridge-falafel-bowls* Italian Grilled Skirt Steak with Salsa Verde: https://fromscratchfast.com/new-book-and-tuscan-grilled-skirt-steak-with-salsa-verde/* Grilled Potatoes with Parmesan and Chives: https://fromscratchfast.com/bbq-grilled-potatoes-recipe/* Rhubarb & Almond Galette: https://mindbodyspiritfood.substack.com/p/rhubarb-almond-galette-gluten-free This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe

$1000 Minute advantage (0:07), what the fact (3:30), unconventional breakfasts & best brunch in HRM (7:50), What's Trending: Alanis Morissette & giant inflatable igloos? (18:00), $1000 Minute (27:55), floor chives & making a mess in public (31:50), pasta makes you a better person (48:35), Mindbender: 25% of us feel instant relief when this happens! (1:40) Follow us on Instagram: @MOVE100Halifax, @ErinHopkinsFM & @PeterAtMove100

Ricotta salata cheese is made from sheep's milk and is similar to feta but with a creamier consistency. It is slightly sweet in flavor and makes a nice complement to the vegetables and beans in this colorful salad. When assembling this for serving, toss it gently. You want to maintain the shape of the individual components because together they are interesting and appealing. 

As the days grow shorter and the temperatures drop, many gardeners might feel inclined to hang up their trowels and wait for spring. However, in the latest episode of the Veg Grower Podcast, host Richard encourages listeners to keep their gardening efforts alive through the colder months, especially sowing some herbs. This episode is packed with practical advice, expert insights, and delicious recipes that will inspire you to continue growing your own food, even in winter. Seed of the Month: Herbs to Sow in November One of the standout segments of this episode is the "seed of the month," where Richard shares his top recommendations for herbs to sow in November. Growing herbs indoors on a windowsill is a fantastic way to ensure a continuous supply of fresh ingredients for your kitchen. This segment is in collaboration with Premier Seed Direct. Richards go to supplier for very reasonable priced seed in very generous quantities. Don't forget to use discount code PSDVEGPOD Here are Richard's top picks: 1. Basil Why Basil?: Basil is a fragrant, Mediterranean herb that thrives indoors, especially on a sunny windowsill. Its aromatic leaves are a staple in many dishes, from pasta to salads. How to Sow: Fill a pot with multi-purpose compost, scatter the basil seeds on the surface, lightly cover them with more compost, and water them. Basil loves moisture, so keep the soil consistently damp for optimal growth. Care Tips: Ensure the pot is placed in a sunny spot. Regularly pinch off the tops to encourage bushier growth and prevent the plant from flowering too soon. 2. Chives Why Chives?: Chives, particularly garlic chives, have a mild garlicky flavor and are a perennial plant, meaning they will return year after year if harvested correctly. How to Sow: Sow a few seeds in pots, allow them to grow, and then harvest as needed. Chives can be moved to a greenhouse in the spring for further growth. Care Tips: Chives prefer well-drained soil and a sunny location. Regularly trim the leaves to encourage new growth and prevent the plant from becoming too woody. 3. Parsley Why Parsley?: Parsley is a cold-loving herb that grows best when sown in the cooler months. It's a versatile herb that can be used in a variety of dishes. How to Sow: Sow parsley seeds similarly to basil and chives. It can be harvested in larger quantities for cooking. Care Tips: Parsley prefers a sunny or partially shaded spot. Keep the soil moist but not waterlogged. Regular harvesting will encourage new growth. Recipe Spotlight: Celeriac Steaks with Salsa Verde In addition to gardening tips, the episode features a mouth-watering recipe from Chef Scott. He shares his method for preparing celeriac steaks with salsa verde, emphasizing the joy of cooking with homegrown vegetables. Ingredients: Celeriac Olive oil Garlic Rosemary Fresh herbs for salsa verde (e.g., parsley, mint, basil) Capers Lemon juice Olive oil Salt and pepper Method: Prepare the Celeriac: Peel the celeriac and cut it into thick slices. Drizzle with olive oil and season with salt and pepper. Roast the Celeriac: Roast the celeriac slices in the oven until they are tender and golden brown. Fry with Garlic and Rosemary: In a pan, heat some olive oil and add garlic and rosemary. Fry the roasted celeriac slices until they are crispy on the outside. Make the Salsa Verde: Finely chop the fresh herbs and mix with capers, lemon juice, olive oil, salt, and pepper. Serve: Plate the celeriac steaks and drizzle with salsa verde. Winter Gardening Tips Richard also shares valuable tips for continuing your gardening activities during the colder months. Here are some key takeaways: 1. Sowing Winter Crops Broad Beans: Sow broad beans in November for an early spring harvest. They are hardy and can withstand cold temperatures. Garlic and Onion Sets: Plant garlic and onion sets now for a bountiful harves...

As the temperatures dip, it's time bring some of your favorite herbs indoors. Some of the best herbs to move inside to grow and cook with include parsley, rosemary, geraniums, chives, thyme and oregano. The advantage of bringing a mature, potted herb plant indoors is it will continue to send out shoots and leaves into November. If you grow it under grow lights, it will continue into winter. First, harden off your herbs in a cooler, outdoor location with less light for about one week. Spray insecticidal soap or Neem oil to kill hitch hiking insects. Bring the plants indoors to grow in a sunny window away from cold drafts and reduce watering. Annual herbs, such as basil, can also come indoors, but unless you have grow lights, the leaf production will quickly slow down. It's best to enjoy this herb for a month or so before composting it. Parsley is a good indoor herb, but will form flowers in spring. Compost this plant once flower stalks form. Chives will benefit from periodic cutting of their shoots and will continue to send up new shoots in fall and in spring. Scented geraniums, rosemary, thyme and oregano are perennials and easy to grow in a sunny window. If you don't have room for your big pots, take cuttings from the mother plant to root. Take a 4- to 6-inch long cutting. Remove the bottom leaves and dip the cut end in a rooting hormone powder. Stick it in a pot filled with moistened potting soil. Place in a bright area out of the sun. Check after a month or so for roots.See omnystudio.com/listener for privacy information.

In this episode, we're doing exactly what the title says

What shouldn't you be proud of but are? Why Ducko gets anxiety over his signature and we look at the little annoying things that ruin your day. Producer Shy Guy wraps up the week in his diary!Subscribe on LiSTNR: https://play.listnr.com/podcast/nick-jess-and-duckoSee omnystudio.com/listener for privacy information.

Today's podcast is sponsored by Peckish, and their NEW Peckables. Try them today at all supermarkets in four new flavours - Cheese & Bacon, Honey Soy Chicken, Sour Cream & Chives and Salt & Vinegar.This episode kicks off with some jaw-dropping facts about New York City's restaurant scene. We also explore surprising stats about pizza consumption and dive into Chick-fil-A's unexpected venture into the world of media.Dub reveals his latest food find from a local spot, while Nectro and Ange share their own spots widely available. Ange brings another intriguing fact to the table about McDonalds, which we reminisce about.The episode wraps up with the fan questions mailbag, featuring debates on unexpected food combos, massive burgers, and a creative question about saving the world with just one dish. @threefoodguys on all socials! Hosted on Acast. See acast.com/privacy for more information.

It's our birthday and we're celebrating the only way we know how. So party on with us along to nine songs from Fast Blood, Offal Pit Stiletto, Catbite, Clobber, Vicious Dreams, The Chives, E.T. Explore Me, Chipsum Gravy and Trash Knife.Voice of Jeff, Comedy Suburbs, Tony has your Facebook comments, Paul's Pink Pound, Crowdstrike, last week, DIY, Chinese grub, Olympics, Judo, opening ceremony, The North Water, Biden, not from the vaults, Tony's International Gig Guide, Rebellion Fringe, this week, Apocalypse Babys gigs, recording studio, sport, new events, Izzatwat and a reminder of the ways you can listen.Song 1: Fast Blood - Sexual HealingSong 2: Offal Pit Stiletto – Marking TimeSong 3: Catbite – Call Your BluffSong 4: Clobber – Council Estate Of MindSong 5: Vicious Dreams – On The ProwlSong 6: The Chives – High In The BackyardSong 7: E.T. Explore Me – Drug MeSong 8: Chipsum Gravy – Professionally UnemployedSong 9: Trash Knife - DTF

June in the Monticello gardens offers a rich array of plants in bloom from Bachelors Buttons and Canterbury Bells to Chives and Cardoons. This time on “A Rich Spot of Earth” we focus in on another star of June, Amaranths, and discuss how to manage garden pests and diseases. We also take a special look at one of the oldest tree species in existence, the Ginkgo. Featuring Peggy Cornett, Curator of Plants; Michael Tricomi, Manager and Curator of Historic Gardens; Debbie Donley, Flower Gardener; and Robert Dowell, Senior Nursery Associate at the Thomas Jefferson Center Historic Plants.

WBS: Cream Cheese and Chives #265 -- The gang is at it again. Brimstone is joined by his wing-man Alex DaPonte, and his wife Danielle as they chat about how there have been a few deaths in the recent weeks, Punky Brewster, Soleil Moon Frye, and the need for Alex to watch some old television. They discuss how cosplay and sexy clothing are not consent, when Alex got slapped in the rear, old pos-comments, and semen flower jewelry. They discuss the hundred year old clown on display, and debate Pluto being a planet. Brim explains what gets Within Brim's Skin.

Top 2, Signs you might be in a bad restaurant & Chives!   Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Top 2, Signs you might be in a bad restaurant & Chives!   Learn more about your ad choices. Visit megaphone.fm/adchoices

Kunt and Roy discuss April 1984 and delve into all that happened in that month and moreAcceptable In The 80s Is comedy podcast full to the brim with nostalgia, nonsense and jokes from Kunt And The Gang and his mate of 40 years, Roy.Each episode Kunt and Roy search archives to find out what was happening 40 years ago that month.They talk about the records, the tv, the films, the news and reminisce about all manner of daft scrapes and adventures they we doing together 40 years ago to the month.THIS EPISODE IS SPONSORED BYTom (Mumbles / Cheese & Chives) courtesy of JuppyANDThe MSC who are the most amazing gang of lovely people that all club together to sponsor usWE LOVE YA xxWE ARE LOOKING FOR A SHOW SPONSOR £99 PER MONTH, GET IN TOUCH IF YOU WANT TO BE INVOLVED!!!Follow Kunt here - Website - http://www.kuntandthegang.co.uk/Twitter - https://twitter.com/kuntandthegang Hosted on Acast. See acast.com/privacy for more information.

On this week's episode of Taste Of The Week, Alan Morrissey welcomed Jacques Brennan to the show. Jacques is the owner of the Vegan Factory and Shop in O'Briensbridge and is also the author of Hungry Soul. This week, Jacques prepared Jalapeno Poppers. INGREDIENTS: · 10 Jalapenos – slit in two with the seeds removed · 1 tub of Hungry Soul – Garlic & Chives vegan cream cheese · 10 tortilla chips – ground into crumbs · Sour cream – vegan cream, a little lemon juice and some fresh chives INSTRUCTIONS: - Pre-heat the oven to 200C - Split the jalapeno in two and remove the seeds or they will be too hot! - Fill each one with Garlic & Chives hungry soul - Cover with the tortilla crumbs - Plate in a hot oven for 10 minutes or until the crumb starts to brown - Serve with a little sour cream … to keep things cool

Bonds Estate & Gardens is a family owned and operated working farm. We specialize in culinary, medicinal and aromatic herbs . We also sell firewood and various products made with our herbs. We provide our customers and community with Non-GMO produce that is free from pesticide and fungicide. Additionally , we are open seasonally for camp site and space rentals as well as private small meetings/events. Conveniently located in Covington, Georgia just south of Atlanta, the Bonds Estate and Gardens is constantly working to achieve big dreams. Web: https://www.bondsestateandgard... WHAT DO WE OFFER YOU?: A fresh harvest share every week starting mid-May 2024 to Late-September 2024 (20 weeks) , consisting of assorted cooking and salad greens, a large variety of vegetables, culinary and medicinal herbs, local seasonal fruit, sprouts and more. We specialize in old-fashioned heirloom varieties full of flavor and color. Starting *Late May you can expect boxes to have a seasonal variety of produce in the following "families"however the beginning of the season will have mostly greens, as the season heats more variety can be expected: Leafy Green-spinach, lettuce, collards Cruciferous - Broccoli, Brussels Sprouts, Cabbage Marrow- Pumpkin, Cucumber, Yellow Squash, Zucchini and Okra Root-Sweet Potato Yam, Carrots, Radish and Beets Allium - Onion, Chives and Shallot Fruits - Tomatos, Melons (Watermelon and Cantaloupe) & Berries Legumes - Dried and Fresh beans & peas Culinary Herbs: Oregano, mint, dill, thyme, lemongrass, basil, rosemary, parsley, cilantro and sage Various Medicinal Herbs that help with respiratory function, allergies, tooth and gum disease, earaches, poor gut health, stress, body soreness, migraines, poor digestion and constipation and so much more. Shares are purchased upfront before the growing season to adequately know how much to grow. You choose your pickup location from our sites. Small share [feeds 2-4 people]: $187 total (that's only $9.35 wk ) Large Share [feeds 5-8 people]: share: $251 total (that's only $12.55 wk) Add-on options: Fresh baked goods (like bread, biscuits, and muffins) E-Newsletter: with tips and recipes WHEN: Every Thursday & Friday from mid May through late September. ​ WHERE: Georgia Delivery locations include: Thursday's 2pm -7pm , Newton County : Our farm 220 Hopewell Church Road, Covington, GA 30016 Friday's 3:30pm - 6pm , Gwinnett County : Norcross Police Department Community Meet Up spot (look for official sign) 65 Lawrenceville St., Norcross , 30071 Friday's 3:30pm - 6pm , Dekalb County: Private Residence (porch pickup) 6188 Swabia Court, Stone Mountain, GA SHIPPING IS NOT PROVIDED, No exceptions. Home Delivery is available for an additional fee of $35. ► Luxury Women Handbag Discounts: https://www.theofficialathena.... ► Become an Equus Coach®: https://equuscoach.com/?rfsn=7... ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH58... ► Review Us: https://itunes.apple.com/us/po... ► Subscribe: http://www.youtube.com/c/AshSa... ► Instagram: https://www.instagram.com/1lov... ► Facebook: https://www.facebook.com/ashsa... ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog #atlanta #ashsaidit #theashsaiditshow #ashblogsit #ashsaidit®Become a supporter of this podcast: https://www.spreaker.com/podcast/the-ash-said-it-show--1213325/support.

CounterCult Presents ReWilding Roundtable with host Rosemary Chives. In the pilot episode of this new monthly venture, the guys sit down with Rosemary to discuss the meaning of ReWilding.

The Antidote goes punk as we introduce two artists from the rapidly growing roster at Small Step Records. Chainstay delivers songs with an emo punk bent on their debut release, Trying To Hold Together. Chives McAlister is a California based solo project with a long and storied music background. That's shared on his new EP, Refrigerator Worthy. Tune in for our conversations with both of these great artists.

The Antidote goes punk as we introduce two artists from the rapidly growing roster at Small Step Records. Chainstay delivers songs with an emo punk bent on their debut release, Trying To Hold Together. Chives McAlister is a California based solo project with a long and storied music background. That's shared …

Christmas is over so let's start looking forward to other more important matters like the Manchester Punk Festival. Get ready for some great songs from Clobber, Trash Knife, Rock ‘n' Roll Rebels, Nosebleed, End Of Level Baddie, Pink Suits, Subsonics, The Chives and Catbite.Voice of Jeff, Comedy Suburbs, Tony has your Facebook comments, last week, bassist gone, Reacher, What we do in the shadows, plastering, Keef, From the Vaults, Tony's International Gig Guide, Harry Hill, poo sack, this week, band practice, book deal, tax return, Canary Islands, best intro ever, Izzatwat and a reminder of the ways you can listen.Song 1: Clobber – Council Estate Of MindSong 2: Trash Knife - DTFSong 3: Rock ‘n' Roll Rebels – Folsom Prison BluesSong 4: Nosebleed- Bad MagicSong 5: End Of Level Baddie – Fly On The WallSong 6: Pink Suits – Fake Great BritainSong 7: Subsonics- Rain On YouSong 8: The Chives – High In The BackyardSong 9: Catbite - Call Your Bluff

Garlic chives, Chives flower, Okra (Okura) and Chinese Cauliflower. - 今回はニラの花、オクラ、チャイニーズ・カリフラワーなどを紹介しています。

In this episode we are trying another seasonal offering from Trader Joe's! We are tasting Trader Joe's Ridge Cut Potato Chips Seasoned with Horseradish & Chives. We also discuss a couple of celebrity sightings, a gag-worthy dessert recipe, and unexpected fast food hits. Join us! Audio version available on Apple podcasts, Stitcher, and Spotify | Instagram @crunchfactorpod | Music by Dark Black

Since a lot of people aren't able to listen to the original episode, we are reposting the episode. If you've already listened, you can disregard. Thanks everyone and hope you enjoy the episode! ______________ Thank you to everyone who came out for our 4th WOM Meetup! In this week's episode it's time to finally chat about Laura's wedding. We go through the whole weekend from the rehearsal, wedding day, and her honeymoon! WE HAVE MERCH and a new WOM sticker, order here! Numerous styles, colors, and sizes available for shirts and sweatshirts. FOTW // Laura - Trader Joe's Ridge Cut Potato Chips Seasoned with Horseradish and Chives; Steph - Revlon Kiss Exfoliating Lip Balm (FOTW Bonus - Lanolips Lemonaid + Lanolin Lip Treatment) Join our Facebook group, Club Wine Over Matter and follow us on Instagram - @WineOverMatterPod, @CrunchesBeforeBrunches, and @AuthenticallySteph! You can also find us on TikTok, @WineOverMatterPod! Thanks for supporting us and our sponsors! Music used in this week's episode provided by Uppbeat (License code: HC5SSAI4EHNGWR2) --- Send in a voice message: https://podcasters.spotify.com/pod/show/wineovermatter/message Support this podcast: https://podcasters.spotify.com/pod/show/wineovermatter/support

Thank you to everyone who came out for our 4th WOM Meetup! In this week's episode it's time to finally chat about Laura's wedding. We go through the whole weekend from the rehearsal, wedding day, and her honeymoon! WE HAVE MERCH and a new WOM sticker, order here! Numerous styles, colors, and sizes available for shirts and sweatshirts. FOTW // Laura - Trader Joe's Ridge Cut Potato Chips Seasoned with Horseradish and Chives; Steph - Revlon Kiss Exfoliating Lip Balm (FOTW Bonus - Lanolips Lemonaid + Lanolin Lip Treatment) Join our Facebook group, Club Wine Over Matter and follow us on Instagram - @WineOverMatterPod, @CrunchesBeforeBrunches, and @AuthenticallySteph! You can also find us on TikTok, @WineOverMatterPod! Thanks for supporting us and our sponsors! Music used in this week's episode provided by Uppbeat (License code: HC5SSAI4EHNGWR2) --- Send in a voice message: https://podcasters.spotify.com/pod/show/wineovermatter/message Support this podcast: https://podcasters.spotify.com/pod/show/wineovermatter/support

In this special episode we sit down with special guest and longtime supporter of CounterCult, Rosemary Chives, to discuss her new Discord server, Rewilding, a prepping/survival server that covers literally every aspect of the subject. Links: Patreon: patreon.com/CounterCult_Podcast Merch: http://tee.pub/lic/KemFqKx64dk Instagram: instagram.com/countercult.podcast Facebook: facebook.com/countercult.podcast email: countercult.podcast@gmail.com Rewilding Discord link: https://discord.gg/8zxQZM73

Today, we discuss some culinary herbs that will probably surprise you!Read about my new books:Medicinal Weeds and Grasses of the American Southeast, an Herbalist's Guidehttps://southernappalachianherbs.blogspot.com/2023/05/medicinal-weeds-and-grasses-of-american.htmlAvailable in paperback on Amazon:https://www.amazon.com/dp/B0C47LHTTHandConfirmation, an Autobiography of Faithhttps://southernappalachianherbs.blogspot.com/2023/05/confirmation-autobiography-of-faith.htmlAvailable in paperback on Amazon:https://www.amazon.com/dp/B0C47Q1JNKVisit my Substack and sign up for my free newsletter: https://judsoncarroll.substack.com/Read about my new other books:Medicinal Ferns and Fern Allies, an Herbalist's Guide https://southernappalachianherbs.blogspot.com/2022/11/medicinal-ferns-and-fern-allies.htmlAvailable for purchase on Amazon: https://www.amazon.com/dp/B0BMSZSJPSThe Omnivore's Guide to Home Cooking for Preppers, Homesteaders, Permaculture People and Everyone Else: https://southernappalachianherbs.blogspot.com/2022/10/the-omnivores-guide-to-home-cooking-for.htmlAvailable for purchase on Amazon: https://www.amazon.com/dp/B0BGKX37Q2Medicinal Shrubs and Woody Vines of The American Southeast an Herbalist's Guidehttps://southernappalachianherbs.blogspot.com/2022/06/medicinal-shrubs-and-woody-vines-of.htmlAvailable for purchase on Amazon https://www.amazon.com/dp/B0B2T4Y5L6andGrowing Your Survival Herb Garden for Preppers, Homesteaders and Everyone Elsehttps://southernappalachianherbs.blogspot.com/2022/04/growing-your-survival-herb-garden-for.htmlhttps://www.amazon.com/dp/B09X4LYV9RThe Encyclopedia of Medicinal Bitter Herbs: https://southernappalachianherbs.blogspot.com/2022/03/the-encyclopedia-of-bitter-medicina.htmlAvailable for purchase on Amazon: https://www.amazon.com/dp/B0B5MYJ35RandChristian Medicine, History and Practice: https://southernappalachianherbs.blogspot.com/2022/01/christian-herbal-medicine-history-and.htmlAvailable for purchase on Amazon: www.amazon.com/dp/B09P7RNCTBHerbal Medicine for Preppers, Homesteaders and Permaculture People: https://southernappalachianherbs.blogspot.com/2021/10/herbal-medicine-for-preppers.htmlAlso available on Amazon: www.amazon.com/dp/B09HMWXL25Podcast: https://www.spreaker.com/show/southern-appalachian-herbsBlog: https://southernappalachianherbs.blogspot.com/Free Video Lessons: https://rumble.com/c/c-618325

Shannon chats with WDW Prep team members Heather, Allyson, and Felicia about the 2023 Epcot Food and Wine Festival. They discuss their experience at the first three (very hot!) days of the festival and share how they each would spend $75 when enjoying a day at the festival. Their picks: Ally's favorites Brew-Wing: Impossible™ Buffalo Chicken Tenders with Plant-Based Blue Cheese, Plant-Based Ranch and Celery (NEW) (plant-based item) ($7.50) AND Brew Hub French Connection IPA, Lakeland, FL ($5.50) Flavors From Fire: The Impossible™ Burger Slider with Wasabi Cream and Spicy Slaw on a Sesame Seed Bun (plant-based item) ($6.00) The Fry Basket: Adobo Yuca Fries with Garlic-Cilantro Aïoli (plant-based item) or Pickle Fries (both $5.50) Greece: Spanakopita ($4.75) Flavors of America: Freshly Baked Carrot Cake with Cream Cheese Icing ($4.50) India: Potato and Pea Samosa with Coriander-Lime Cream (plant-based item) ($5.50) Japan: Brew Hub Momo Amber Ale, Lakeland, FL (NEW) ($5.50) Refreshment Outpost: Ciderboys Mango Tango Hard Cider ($11.25) Spain: Sangria Flight ($13.00) Brazil: Xingu Brazilian Black Lager ($5.50) Felicia's favorites Flavors of America: Beer Flight ($10.00) The Fry Basket: Pickle Fries with Dill Ranch ($5.50) Tangierine Cafe: Stone-Baked Moroccan Bread with Hummus, Chermoula and Zhoug Dips ($5.00) India: Chicken Tikka Masala with Fennel-Spiced Yogurt and Naan Bread ($6.25) Spain: Sangria Flight ($13.00) Spain: Charcuterie with a selection of imported Spanish Meats, Cheeses, Olives and an Herbed Serrano Vinaigrette ($6.50) Refreshment Outpost: Gulf Stream Brewing Co. Cloud Watermelon Hibiscus Lager, Ft. Lauderdale, FL ($11.25) Brew-Wing: Crispy Brussels Sprouts with Buffalo Sauce, Plant-Based Blue Cheese and Plant-based Ranch ($5.00) Flavors from Fire: Smoked Corned Beef with House-made Potato Chips, Cheese Curds, Pickled Onions and Beer-Cheese Fondue ($6.50) Japan: Brew Hub Momo Amber Ale, Lakeland, FL ($5.50) Heather's favorites Flavors of America: Left Hand Brewing Sawtooth Amber Ale, Longmont, CO ($5.50) Greece: Griddled Cheese with Pistachios and Honey ($5.00) Tangierine Cafe: Blake's Hard Cider Co. Peach Party Peach & Blackberry Hard Cider, Armada, MI ($5.50) India: Potato and Pea Samosa with Coriander-Lime Cream ($5.50) Spain: Charcuterie with a selection of imported Spanish Meats, Cheeses, Olives and an Herbed Serrano Vinaigrette ($6.50) Spain: Viña Borgia Macabeo White Sangria ($6.50) Mexico: Tostada de Carnitas: Braised Pork on a Fried Corn Tortilla with Black Beans, Avocado Mousse, Queso Fresco and Chives ($7.75) Refreshment Port: Braised Beef Poutine: French Fries with Braised Beef, Boursin Garlic & Fine Herbs Cheese Sauce, Cheese Curds, Crumbled Boursin Garlic & Fine Herbs ($10.00) Refreshment Port: Boulevard Brewing Co. Quirk Pineapple Orange Whip Hard Seltzer, Kansas City, MO ($11.25) Flavors from Fire: Smoked Corned Beef with House-made Potato Chips, Cheese Curds, Pickled Onions and Beer-Cheese Fondue ($6.50) Japan: Brew Hub Momo Amber Ale, Lakeland, FL ($5.50) Links: 2023 Guide and Tips for the Epcot Food and Wine Festival Disney World 101: The Ultimate First Timer's Guide Walt Disney World Crowd Calendar Complete Guide to Disney World Dining  Disney World Touring Strategies 6 Step Disney World Planning Process Leave me a message (including trip report submissions) Please use the SpeakPipe link below to leave us a message with your first name, location, and trip info. You can do that using your computer or phone at https://www.speakpipe.com/WDWPrepToGo   Subscribe to get new episodes There are a few ways to get new episodes of WDW Prep to Go (if you're used to listening on the website, subscribe so you can take new episodes with you on your phone) Subscribe in iTunes  (and please leave a review!) Subscribe in Google Podcasts Follow on social media Instagram Twitter Facebook Pinterest TikTok YouTube Become a Patron Get a quote request for a future trip from Small World Vacations Podcast Episode Finder WDW Prep Merch Visit the site Things we recommend   Affiliate Links: Amazon DVC Rentals Quicksilver Tours and Transportation Small World Vacations Designer Park Co - Use code “WDWPrep” to save 10%

Maria Valetta, wine educator, and certified sommelier, and Robert Tas visit Holsteins in the Cosmopolitan hotel and casino, home of the best burger in town and a wine list that's broken into four sections: Reds, Rosé slash Sparkling Rosé, Whites, and Champagne & Sparkling wine. Maria kicks off the review with a cocktail to whet the appetite before diving into the wine list where she finds some spectacular wines to pair with the specialty burgers this restaurant is famed for, or how about a wine that will pair well with the Firecracker Chicken Meatballs with Chives, or the Brussel Sprouts Ceaser.    Wines reviewed include: 2020 Whitehaven, Marlborough New Zealand 2020 Moulin Jamet  Sancerre  2015 North by Northwest Red Blend, Columbia Valley, Washington   For more information on today's episode, and the wines you love to love, visit www.corkrules.com.  

On this week's episode of Taste Of The Week, Pat welcomed Jacques Brennan on to the show. Jacques is the owner of the Vegan Factory and Shop in O'Briensbridge and is also the author of Hungry Soul. This week, Jacques prepared a delicious Vegan Alfredo Linguine. INGREDIENTS: - 250g linguini pasta - 3 to 4 tbsp of Original & Natural Hungry Soul vegan cream cheese ( or the Garlic & Chives ) - 1 clove of garlic minced - a tbsp or two of olive oil - a tbsp of fresh parsley, basil or chives - pinch of chilli flakes ( optional ) Note – You can alternatively use the Hungry Soul - Garlic & Chives to make it even easier and omit the garlic and herbs. METHOD: · Cook your pasta until al dente ( firm but cooked ) or the way you like it. · Retain a cup of the cooking water as you drain the pasta ( important ) – the cooking water has starch in it which help make the sauce. · Add a little cooking water to the drained pot, the garlic and warm it a minute on low heat. · Return the pasta to the pot and drizzle the olive oil over it and mix it in. · Add the Hungry Soul and another drop of water and warm it to get the pasta well coated · If you feel it needs more sauce add the rest of the water and even a little more Hungry Soul if you want it. · Once all heated up, serve with a little fresh herb and chilli flakes on top.

England! Whilst we get ready to watch more footie, let's enjoy nine songs from Das Kapitans, Diablogato, The Chives, WeatheredMan, The Distillers, Reason To Leave, Low Ranger, Cardboard and Kill Me.Comedy Suburbs, Tina has a joke for us, Jean Mignon, Tony has your Facebook comments, mentions, popping along, Leeds, last week, keeping cool, Fathers Day, car trouble, England, The Ark, From the Vaults, Tony does not have a gig, Paulyb picks a gig in the world yeah, this week, Nottingham tours, bad maths, no Izzatwat this week, Poetry Corner and a reminder of the ways you can listen.Song 1: Das Kapitans - IdolSong 2: Diablogato - GasolineSong 3: The Chives – Runnin' From The LawSong 4: WeatheredMan – Get Out Of My WaySong 5: The Distillers – L. A. GirlSong 6: Reason To Leave – Last WordsSong 7: Low Ranger – I Am All AloneSong 8: Cardboard – Paper AeroplanesSong 9: Kill Me - Bloodsluts

Rubber-limbed punk, distorted avant-no wave, fidelity-challenged home recordings and even an attempt to see if "The Psychedelic Furs" might really once have been the Roxy Music/Velvet Underground hybrid people said they were: it's Dynamite Hemorrhage Radio #205. New music this time from VOLUNTEERS IN POLICING PROGRAM, SOCIETY, NUSIDM, HONEY RADAR, BZDET, THE CHIVES + reissues from Tolerance, Tyvek, the Electric Eels and The Sheaves.  Download it or stream it any way you can!Track listing:SOCIETY - LiesVOLUNTEERS IN POLICING PROGRAM - DancingTYVEK - Robots, DogsHONEY RADAR - English Costume (Melting Cricket)METROPAK - OK Let's GoSCORCHED EARTH POLICY - Green CigarNUSIDM - Run To The ShopsTHE SHEAVES - Saturation InductionBZDET - JasiuDADAMAH - NicotineTOLERANCE - Osteo-TomeyTHE CHIVES - Labonte's Auto SchoolTHE CAVE MEN - It's TrashPOWERED BY LOVE - Powered By LoveELECTRIC EELS - Safety WeekFRIGHTWIG - VagabondageKAOS - Top SecretPSYCHEDELIC FURS - We Love YouPSYCHEDELIC FURS - Blacks/RadioPSYCHEDELIC FURS - Dumb Waiters

Welcome to another episode of "Fabulously Delicious," the podcast that takes you on a gastronomic journey through the fascinating world of French cuisine. In this installment of our captivating series, "The A to Z of French Herbs," we delve into the mesmerizing realm of chives.We embark on a flavorful exploration of chives and their prominent role in French cooking. Prepare to be enchanted by the captivating history, diverse varieties, and ingenious ways chives have enhanced countless culinary creations.Whether you're an aspiring home cook, a seasoned chef, or simply a lover of French cuisine, this episode of "The A to Z of French Herbs: Chives" promises to be a tantalizing experience you won't want to miss. So grab your apron, sharpen your knives, and join us as we celebrate the culinary magic of chives in all their glory. Bon appétit!Support the showIf you are planning a trip to France then why not come join me for a cooking experience in Montmorillon or a small group food tour in Lyon and/or Cote D'Azur. Don't want to do a tour or class but want a fabulous holiday here in France, Paris, Nice, Lyon or so many other places then I can help you plan it. Click the link below to book your call now. https://www.buymeacoffee.com/andrewprior/e/123498 Subscribe to my newsletter for updates on new episodes, cooking in France, travel around the French countryside, and recipes from my fab French kitchen via the link here. http://eepurl.com/hj-zFf Merci beaucoup and bon app!Website: https://www.andrewpriorfabulously.com Instagram: https://www.instagram.com/andrewpriorfabulouslyFacebook: https://www.facebook.com/AndrewPriorFabulously YouTube: https://www.youtube.com/andrewprior

The Stephs continue in the second hour to disscuss non-alcoholic beverages, chives, and rosé wine. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Stephs continue in the second hour to disscuss non-alcoholic beverages, chives, and rosé wine. Learn more about your ad choices. Visit megaphone.fm/adchoices

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he's best known for is as a chameleon—he's successfully worked in radio, print media, cookbook publishing, TV, and teaching. Today Arthur talks about Arthur Schwartz The Food Maven-Spinach And Chives, Oh My!

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he's best known for is as a chameleon—he's successfully worked in radio, print media, cookbook publishing, TV, and teaching.... Read More ›

Listen here to find out what Mia, Holly & Jessie's partners all have in common Sex negativity is the new sex positivity. Why is celibacy so hot right now? We discuss. Plus, a listener dilemma about how to deal with over-enthusiastic colleagues on social media. And, our best and worst of the week ranging from Covid, vaginas, and gratitude for the faintest of wrinkles. Subscribe to Mamamia The End Bits:  Listen to our latest episode: What Mia, Holly & Jessie's Partners All Have In Common RECOMMENDATIONS: Jessie wants you to watch try her favourite snacks: Tyrrells Crinkle Cut Mature Cheddar & Chives and Coles Ultimate Cookies 40% Triple Chocolate Cookies. Sign up to the Mamamia Out Loud Newsletter for all our reccos from the week in one place. GET IN TOUCH: Feedback? We're listening. Call the pod phone on 02 8999 9386 or email us at outloud@mamamia.com.au Join our Facebook group Mamamia Outlouders to talk about the show. CREDITS: Hosts: Jessie Stephens, Holly Wainwright, and Mia FreedmanProducer: Emma Gillespie Assistant Producer: Susannah Makin Audio Producer: Leah Porges Mamamia acknowledges the Traditional Owners of the Land we have recorded this podcast on, the Gadigal people of the Eora Nation. We pay our respects to their Elders past and present, and extend that respect to all Aboriginal and Torres Strait Islander cultures. Just by reading our articles or listening to our podcasts, you're helping to fund girls in schools in some of the most disadvantaged countries in the world - through our partnership with Room to Read. We're currently funding 300 girls in school every day and our aim is to get to 1,000. Find out more about Mamamia at mamamia.com.auBecome a Mamamia subscriber: https://www.mamamia.com.au/mplusSee omnystudio.com/listener for privacy information.

2023.03.06 OA Life in Fukuoka "English" #153 LOVE FM 76.1MHz http://lovefm.co.jp/

Myles Dannhausen Jr. talks to the restaurateur about a new model he has launched for his food truck court in Baileys Harbor. They touch on Schoenfeld's background, the barriers to entry in the industry, and how COVID forced some lasting positive changes on restaurants in Door County.

Do you know which commonly used landscaping plants are toxic to pets?  What about in an herb garden?  That's all natural right? Can't be toxic? WRONG!  Dr. Jen the vet and Dr. Jason Chatfield are joined in the Chat Room by a Chat's fave, Dr. Renee Schmid from the Pet Poison Helpline, to chat all about toxic plants and what to do about it.  If you are dying to know what these plants look like - check out our Youtube channel!  We drop in pics of the plants as we discuss, so you can recognize the danger lurking in your yard (see what we did there?)!A useful infographic to put on your fridge!https://petpoisonhelp.wpenginepowered.com/wp-content/uploads/2022/05/NEW-PPH_plant-infographic_Final.pdfFor more on Dr. Schmid: https://www.petpoisonhelpline.com/about/staff/renee-schmid-dvm/This episode is certified to provide 1 hr of PACCC CEU's!  The unique code will be delivered during the episode, so listen up! Don't know what PACCC is? And why would they be involved in CEU's?  Pet lovers can get more information at www.paccert.orgShow our sponsor some love:FullBucket Veterinary Strength Supplements - the leader in digestive health for dogs, cats and horsesSUBSCRIBE to our show on Youtube or on our website: https://chatfieldshow.comFollow us on instagram @ChatfieldShowShare this episode with a friend who needs to hear it...or might be interested in the topic...or just to make their day brighter! :)

It's getting cooler, even where we are in Zone 8b in SW Georgia. We're getting ready for Christmas and still harvesting from the garden. Tonight, we're discussing some of our favorite cold-tolerant plants to grow in the garden. There are those that are cold-tolerant but can't survive a hard frost, there are those that can do both. Let's discuss and grow together! Things To Keep In Mind When Growing Cold-Tolerant Plants Know the Average Frost Date for your zone (USDA site) light frost 34-32, hard frost below 32 (water in those cells turns to ice, which expands and bursts the cell walls of the plant, plants look sad and wilted) Variables that can affect: Wind, Humidity, size of the plant, soil moisture, mulching, row covers Soil Moisture: water has high specific heat and takes more energy to freeze water, dry soil is the enemy. Size of Plant: more mature plants and those that harden off do better. Mulching can protect the plants as well row covers can make them colder tolerant and protect them from freeze damage. Some will become sweeter and more delicious when they go through a frost. Plants That Will Not Survive A Frost Basil, beans, corn, cucumbers, eggplant, melons, okra, peppers, potatoes, pumpkins, summer squash, sweet potatoes, tomatoes, and tomatillos. Most Cold-Tolerant Plants: Hard Frost While we know that there are many plants that we can't grow in the colder months (list above) due to the risk of frost but there are quite a few vegetables that you can grow and will survive cold weather! Check out the list below! Carrots - roots are more tolerant than tops. Carrot roots can take down to 0 degrees, while the tops can take down to 18 degrees. You'll want to mulch for more protection. Fun fact: the cooler temps make the roots sweeter. Garlic - they actually really need cold temperatures and can take down to 0 degrees. Beets/Chard - these vegetables can take down to 15 degrees Brussels Sprouts - can handle temps down to 0 degrees, these also need cold temperatures Collards - this truly depends on the variety, some varieties can tolerate down to 0 degrees Spinach - spinach can take temperatures down to 20 degrees. Leeks, Chives & Parsnips - these two varieties can also take temps down to 0 degrees Onions - short-day onions can take temperatures down to 20 degrees, except for Walla-Walla or green onions, which can take much colder temps Kale - most, if not all, Kale varieties can take temps down to 10 degrees Kohlrabi - kohlrabi can take down to 15 degrees Moderate Cold/Frost Tolerant Broccoli & Cauliflower will do ok with moderate cold temps but the heads can get spongy at times. If the heads are present. you will need to cover or harvest. Cabbage can take up to lows of 25 degrees, the heads have been known to bust if it freezes. The following varieties are great in moderately cold temperatures, cilantro, mustard, turnips, rutabagas, radishes, fava beans, and some lettuces that are bread for cold tolerance. Cover Crops Our most cold-tolerant cover crop is Winter Rye, this variety can tolerate temperatures bottoming out at -30 degrees!! Frosty Berseem Clover is another variety that can survive pretty harsh temps of -20 degrees in the winter months. Hairy Vetch can typically handle down to -15 degrees, Australian Winter peas down to -10 degrees, Crimson Clover down to 0 degrees, and Daikon Radish down to 10 degrees. Product of the Week GIFT CERTIFICATES SEED POTATOES COVER CROPS Watch the Complete Show on YouTube Below: https://youtu.be/HPgvS8BGMIA

The boys are back in the studio to start Brodie's winter break off right! We had not heard of this brand. Our hopes were up because of the appearance of this bag, but it fell short. This chip was not the Champion, but we still had a great time. Thank you for listening!

Kardea Brown invites friends over for an afternoon Lowcountry cookout. On the menu are Grilled Mahi Sandwiches, Grilled Shrimp Macaroni Salad and Grilled Potatoes tossed with EVOO and Chives. For something sweet, Kardea whips up a Berry Dump Cake.Below are the recipes used in today's episode:Berry Dump Cake:https://www.foodnetwork.com/recipes/berry-dump-cake-9371515Grilled Potatoes:https://www.foodnetwork.com/recipes/grilled-potatoes-9371501Macaroni Salad with Grilled Shrimp:https://www.foodnetwork.com/recipes/macaroni-salad-with-grilled-shrimp-9371503Grilled Mahi-Mahi Sandwiches:https://www.foodnetwork.com/recipes/grilled-mahi-mahi-sandwiches-9371506For even more of Delicious Miss Brown, head to discovery+. Go to discoveryplus.com/delicious to start your 7-day free trial today. Terms apply.

Attention, Bakers! We discuss all our favorite childhood and adult snacks in this episode - Adam ranks his top 5 cookies, we discuss the mysteries of E.L. Fudge, and a lively round of Smash or Pass: Pop Tarts. Also on the show - is the CCC closed? What CBS comedy is going awff in the Chives house? And is that Oreo ice cream? Find all of our social media + where to connect with us! Instagram + Facebook Co-Op + Discord + Twitter + Twitch! This and other podcasts are all available under The Ampliverse! Our theme music is K.K. Disco feat. King I Divine, by Closed on Sunday! Spotify + Instagram --- Send in a voice message: https://anchor.fm/residentspod/message

The Chinese New Year. Lunar vs. Gregorian. Julian as opposed to Lunar. When the new year starts can be fixed or it is already established due to the moon and it's position in the sky? Time the ultimate illusion. Let the Church decide or is it a decision already in process by nature? 1982 is and was a time of usual human existence and happenings. WPI was alive but not yet active. Music came from land and water and songs barked like the warning from a dog. Listen carefully to this fine show and see if you can remember your time whether you were there or not. Music puts us perfectly in time's rightful place. Embellish it! In this episode of We Play It BK (The Overstuffed Potato of Sweet Cream Butter and Chives) and Adui Yako (AY The Wide Nose Bandit) start with a fresh new set of downs as Fall approaches with no slow down in sight. Summer made its mark but now bring forth the shorter days and longer nights. Freaks or not the season favors position. Let the music play is a lyric from a dope ass song in the 80's so that's exactly what these 2 incredibly gifted eared gentlemen plan to do. Join them or not but know that without any doubts WPI respects the zodiac. May fortune always protect The Water Dog. 82 ways and all. Peace! Featured Tracks: Jazz Liberatorz- A Paris Glad2Meca, Ill Treats, Grand Puba- Make It Happen Pretty Sick- Human Condition 1010 Benja SL- High Pool Kids- Overly Verbose Email Series, Pt. III Frank Dukes- Hi, I'm Frank Dukes Lava La Rue- Motel Yellow Days- Panic Attacks Armani Caesar, Benny The Butcher, Stove God Cooks- Hunnit Dolla Hiccup Kiefer- Cry Baby always centered at night, Moby, serpentwithfeet- on air Ty Farris, Sebb Bash, Estee Nack- That Simple Spotify Playlist: "WPI 2022_82" WPI Recorded 9-9-22 https://instagram.com/we.play.it https://twitter.com/weplayit2 PARENTAL ADVISORY --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Have you ever had a slice of chives? Join us on this weeks episode along with our friends Tim and Ivan, and find out what it's like. We hope you all enjoy the episode! We love and appreciate you all! Support the show

Matt Goulding, author of “Grape, Olive, Pig,” tastes the original paella, finds out-of-the-way Spanish eateries, falls in love and recounts his one meal at El Bulli. Plus, J. Kenji López-Alt double-fries chicken; we travel to Paris for gnocchi; and Mark Bittman talks about “Dinner for Everyone.” (Originally aired March 8, 2019.)Get the recipe for Potato Gnocchi with Butter, Sage and Chives.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips Listen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify See acast.com/privacy for privacy and opt-out information.

Hi there,Memorial Day is this weekend and if, like me, you’re just getting around to thinking about food, we can help. We dug into our Salt + Spine archives for some grill-tastic options:How about some Smoked Chicken or Pork T-Bones (two prime mains from pitmaster Rodney Scott)? Stacey Adimando’s got a side dish covered with her Blackened Summer Squash with Buttermilk Cream Sauce, Rosemary, and Chives.And wash it down with Grilled Margaritas from Maggie Hoffman! And to ring in summer, we’re offering a special Memorial Day promotion! Become a paid subscriber before the end of the month and you’ll get 20% off your first year! Remember, paid subscribers get access to our full archive of 200+ recipes from featured cookbooks, as well as other exclusive content.Happy grilling! And now, onto this week’s show:Episode 130: Fanny SingerWe’ve got a fun episode for you today: Fanny Singer, the author of Always Home: A Daughter’s Recipes & Stories, is here to #TalkCookbooks with us.Fanny, of course, is the daughter of legendary restauranteur Alice Waters (who opened Berkeley’s Chez Panisse 50 years ago). Fanny is a writer, editor, art critic, and the founder of Permanent Collection, a clothing and household goods line.As Fanny set out to write Always Home—part memoir, part cookbook, and partially neither of those things—she began negotiating an inheritance that her mother passed down: her relationship to and appreciation for food.Unsurprisingly, food was a central theme in Fanny’s childhood home, though she tells us she mostly learned from her mother via “sort of a process of osmosis.” Always Home is, of course, filled with stories and memories from Fanny’s life, and it’s loaded with vivid descriptions of sensory experiences related to food: meals she’s enjoyed at home and around the world. She writes about her mother’s practice of burning sage or rosemary when they returned home from a trip, and how as a child she once tried fish cooked in a fig leaf—despite first being opposed to the idea—because her mother was able to describe the flavor and scent of the coconut-y leaf. Get Reading Today: Order via Bookshop or Omnivore Books (signed!)This Week’s RecipePaid subscribers this week will get access to an excerpted recipe from Fanny’s Always Home for Coming Home Pasta. Subscribe today to get full access!Salt + Spine is a reader-supported publication. To get full access, including featured recipes, consider becoming a paid subscriber.We’ve got a great chat with Fanny — plus our signature culinary game and a featured recipe later this week.Thanks for joining us to #TalkCookbooks!—Brian & the Salt + Spine Team Get full access to Salt + Spine at saltandspine.substack.com/subscribe

TULSA TOP TEN: Part 3Brunch SpotsToday we are releasing a new episode from the Tulsa Top Ten series! Tulsa Top Ten is a series where I collaborate with local bloggers from Instagram to share their favorite places that the metro has to offer. This collaboration is with Instagram blogger Lindsay Morris. If you want to follow along, she is on Instagram at “Tulsa Places.” www.instagram.com/tulsaplaces/#10: Kilkenny's: Not just Irish brunch! But they do have traditional Irish breakfast (bangers and mush, Irish pudding, Irish baked beans, Irish soda bread). They offer tons of Benedict and Omelet options. I love the Huevos Rancheros and Chilaquilas.#9: Mad Eats: This breakfast-y spot in Owasso is so fun and yummy! And they serve brunch ALL DAY! One of my favorite items is the Brunch Pacos – three buttermilk pancake tacos with scrambled eggs, cheddar cheese, and choice of bacon or sausage served with maple syrup and hash browns.#8: The Tavern: This place is just plain classy! You kind of feel like you're eating in a university library. It is owned by McNellie's Group, so you know it's going to be good. My favorites for brunch there are Chilaquiles and Crab Egg Benedict.#7: Tally's: Tally's is a Tulsa tradition. Tally started the original location at 11th and Yale in 1987. Both Tally's locations serve classic diner food – pancakes, eggs, bacon, biscuits, and gravy. You must try the biscuits and gravy and cheesecake pancakes. He's added cocktails like bloody marys and mimosas in recent years.#6: Savoy: Best cinnamon rolls in Tulsa! They also offer delectable-looking eclairs and cream puffs! Savoy serves omelets, skillets, breakfast burritos, and classic pancakes, eggs and bacon. This restaurant originally started downtown as the Kelamis Cafe in 1928 and has passed through four generations of the same family!#5: Wild Fork: This is a great place to have brunch outdoors on their patio on a beautiful day! Try the Miniature Cinnamon Rolls in a cast-iron skillet and Blueberry Pancakes with Lemon Curd if you have a sweet tooth! Mornings in Havana Cocktail (Coconut rum, mint simple syrup, lime, sparkling) is a delicious and unique brunch cocktail.#4: Roosevelt's: I also love brunch outdoors on this Cherry Street patio. If you're feeling like a boozy brunch, check out the Fro Mo (frozen mimosa) or Mimosa Flights, which feature four 4oz. Mimosas! For a hearty brunch, try the Steak and Cheese Omelet or Salmon Lox SMØRRBRØD #3: Duet Jazz: Another great spot to enjoy brunch outdoors! They have live patio music from 12-2 on Sundays. I love the Five Spice French Toast - coconut milk, orange curd, peppered bacon. Other yummy offerings include Huevos Rancheros, Biscuits, and Gravy#2: Smoke: If you're looking for a delicious, meaty brunch, look no further than Smoke. They have locations on Cherry Street and in Owasso. I adore the Smoked Brisket Poutine - Brown Gravy, Cheddar and Feta cheese, Pickled Red Onions, Chives, and Eggs in any style.#1: Bramble – This is my favorite spot for brunch! They've expanded to three locations! Downtown Pearl District, BA, and Jenks! Their French Toast is my favorite! - cinnamon brioche, two eggs your way, bacon. The Bramwich Bowl is also definitely worth trying – two eggs your way, cheddar, sausage patty, breakfast potatoes, house-made biscuit, gravy.ThisIsTulsaPodcast.com#thisistulsa #tulsa #tulsaok #tulsapodcast #tulsabusiness #keepitlocal #travelok #tulsatalks #918 #keeptulsacreative #tulsalove #podcastSupport the show (https://www.buymeacoffee.com/thisistulsa)

Attention, Villagers! This week we Room Sketch live on the pod, giving Soleil the girl boss MLM home office she deserves for her business! Also on the pod, a Wicked minute, Adam won't stop singing, and is Redd NEVER coming to Chives?!? Find all of our social media + where to connect with us! Instagram + Facebook Co-Op + Discord + Twitter + Now on Twitch! This and other podcasts are all available under The Ampliverse! Meet our Resident Representatives! Miranda from FantasyCay Casey from Lollywood & Pizzerizzo RJ from Iloilo Adam from Harmonia Our theme music is Animal Crossing New Horizons (Closed on Sunday Lofi remix), thanks to them for letting us use it! Spotify + Instagram --- Send in a voice message: https://anchor.fm/residentspod/message