Podcasts about cobb salad

We are bringing it all to you wherever you are at!!! Mike talks about the absolute grace of the First Lady and the subsequent jealousy by the haters in the legacy media with the release of her new book. Yes!!! The Mike Boyle Book Club meeting recap and Cobb Salad!!! Come see us at www.mikeboyle.com See omnystudio.com/listener for privacy information.

Jesse and Maggie discuss her favorite Cobb Salad on the Island and Jesse shares some of his adventures from a day in Bluffton plus the best Carrot Cake you’ve never […]

Hello, and welcome to A Birthday Trip of Galactic Proportions - Part 2!Last week, Scott, Steve, and some of their Disney pals talked about Disney's Coronado Springs Resort, dinner at Toledo, The Festival of the Arts at EPCOT, Remy's Ratatouille Adventure, Dole Whip, the amazing pizza and wine at Via Napoli, the Disney on Broadway Concert Series, Star Wars: Galaxy's Edge, more Dole Whip, the Jack Jack Cookie Num Num, Beauty and the Beast Live on Stage, The Indiana Jones Epic Stunt Spectacular, Muppets 3-D Vision, After Hours at Magic Kingdom, and SO MUCH MORE! This week, Scott and his pals talk about how Scott came up with the name for this trip recap, the Cobb Salad at the Hollywood Brown Derby, Oga's Cantina, dinner at Flying Fish with some super great friends, riding Kilimanjaro Safaris and Expedition Everest at Animal Kingdom, Festival of The Lion King, Finding Nemo: The Big Blue...and Beyond, dinner at Spice Road Table in Morocco in EPCOT, the After Hours at Hollywood Studios, and more...if you can believe it!Email: TheMouseAndMePodcast@gmail.comSupport: www.patreon.com/themouseandmeFB & Instagram: The Mouse and MeMusic by Kevin MacLeod from https://incompetech.filmmusic.io

We're back with another installment of our “Four Meals for Four People for $40” series, and this time, we're heading to Disney's Hollywood Studios! From Woody's Lunchbox to Docking Bay 7, we've mapped out delicious and budget-friendly meals that prove you don't have to break the bank to enjoy great food at Disney.Along the way, we're sharing cost-saving dining tips, fun facts about Hollywood Studios dining locations, and even a bonus table-service meal for four under $80! Plus, did you know you can start your morning at Hollywood Studios with a mimosa from Fairfax Fare or that the original Cobb Salad was invented at The Brown Derby?Join us as we explore some of the best affordable dining options in the park, share our picks, and help you plan your next Hollywood Studios food adventure!MEI-Travel – Expertise. Ease. Value.No matter where you want to go, our trusted partner MEI-Travel, will handle the planning so you can focus on the memories. They offer free vacation planning services and have nearly 20 years of experience creating memorable vacations. Visit MEI-Travel for a fee-free, no-obligation quote today!Follow Us on Social MediaFacebook GroupFacebook: @MainStMagicTwitter: @MainStMagicTikTok: @MSMPodcastInstagram: @MainStMagicVisit Us Onlinewww.MainStMagic.comwww.MainStreetShirts.comGet Dining Alerts!Find last-minute and hard-to-find Disney dining reservations with MouseDining.com! Get text and email alerts when popular theme park dining reservations open up. Get last-minute seating! Get the next table! Set your alerts now! Get the next reservation!Visit our Partnerswww.MSMFriends.comThanks to TFresh Productions for our theme song

For the past 50 years, Ken Burns has written, directed and produced historical films on a wide variety of topics, from country music and baseball to the Vietnam War and the Brooklyn Bridge. His brand-new film investigates the life of Leonardo da Vinci who, very appropriately for this show, painted The Last Supper! So host Rachel Belle consults an Italian archaeologist about what Jesus and the 12 apostles were actually eating in the famous painting.   Over 20 years ago, Burns helped open a restaurant in his small New Hampshire town called The Restaurant at Burdick's. He claims to be a silent partner, but his name is printed on the brunch, lunch and dinner menus! He'll explain what the Ken Salad is and how it came to be.  Many famous dishes are named after real people, from the Caesar salad to eggs Benedict. We explore the stories behind some of the most well-known eponymous foods, like Granny Smith apples and the Cobb salad.   Pre-order Rachel's cookbook Open Sesame, out November 12, 2024! Watch Rachel's Cascade PBS TV show The Nosh with Rachel Belle! Follow along on Instagram! Get tickets to Food Fight, a culinary game show hosted by Rachel Belle!Support the show: http://rachelbelle.substack.comSee omnystudio.com/listener for privacy information.

Kevin Landry, proprietor of Café Lola, joins Discover Lafayette in special partnership with Eat Lafayette and Lafayette Travel. Eat Lafayette is a yearlong celebration of Lafayette's locally owned restaurants. Café Lola was opened at 1155 Coolidge in the Oil Center in April 2002 by Mark and Jill Balser. Their focus was on fresh, wholesome, colorful, and delicious ingredients sourced locally. They offered a simple menu that worked through repeated trial and errors as they found out what the customers consistently liked. Kevin took over the helm of Café Lola in February 2021. Café Lola is open for lunch, 10:30 AM - 2 PM. They can seat about 60 patrons at any time and about 70% of customers are dine-in and pick up. Door Dash is a popular option. They have a huge clientele of pharmaceutical/medical/business customers who order for meetings. Call ahead one day for these items. It is a great gig for single moms who need to drop off their children for school in the morning and then pick them up after school. Kevin is proud of his staff and depends on them for their understanding of customers' needs as they order meals daily. "The menu is a guide but you can substitute anything to ge what you really want." He trusts them and stays out of their way. "Our food is fresh. We make our bread daily. My motto is, 'Fresh ingredients, fast service, and friendly faces. We are not fast food. Our menu is a guide but you can substitute anything." In the ensuring years since opening, the restaurant earned and maintained a popular reputation for its great lunch time menu selection of sandwiches, soups, and salads. Even today, you know you are always going to have plenty of delicious options for high-quality, fresh food with great service. While Kevin shares that prices on the menu went up against his instincts, it was done to meet the inflationary impact on the cost of fresh lettuce and other produce. At one point, romaine lettuce soared in price from $29 to $80 per order. "We held on as long as we could to raise prices. It's bad that we are not the gas pump and have the flexibility to raise and lower prices quickly. We have no choice but to wait it out and adjust accordingly." Fan favorites are the TLC Sandwich, composed of Turkey, Lettuce, Provolone cheese, sprouts, cucumber, tomatoes, and avocado, as well as the Shrimp wrap. "People like wraps," says Kevin. At a point early on during the pandemic, the original owners, the Balsers, were empty nesters and found themselves ready to retire and live at their second home in Park City, Utah. Kevin took over the helm of Café Lola in February 2021 when he and his wife were looking to buy a sustainable business venture; the opportunity fell in his lap and was the right fit. He secured financing and used his business acumen to maintain what was already a successful business. Soups are a popular option. Pictured is Café Lola's Seafood bisque. Man people wait for the daily soup specials, which include Potato Soup on Wednesday, Broccoli and Cheese on Thursday, and Seafood Bisque on Fridays. " We enter the Eat Lafayette soup competition all the time and usually win. One time we came in second." Kevin hasn't changed a thing on the menu since he purchased the restaurant and shares how when he talked to customers and polled people about Café Lola, saying he couldn't "find a hole in the restaurant. Everything worked from an investment standpoint as well as the quality of food and service that Café Lola offered day in and day out." The only downside he found was that people might have forgotten the restaurant was there in the Oil Center. That could be fixed. Kevin Landry pictured with his wife. One of Kevin's favorite meals is the Cobb Salad. He is an intermittent faster who eats around 10:30 to 11:00 am every day. "I'll walk into the restaurant and tell everyone 'I'm fixing my salad." He'll shake it up with different options such as olives and other tasty ingred...

Hello, wonderful Guests and welcome to Scott's third Disney trip recap! You might be thinking that these trip recaps will all be the same - he'll talk about the same rides, the same shows, the same food - but that's not the case. For those of you who've listened to all or most of the episodes of The Mouse and Me and/or if you know Scott, then you know he loves the Jack Jack Cookie Num Num, the Monorail, the Skyliner, and meeting Mickey Mouse. Get ready to gasp and clutch your pearls - you won't be hearing about any of those things during this recap! In this episode, Scott talks about the Disney resort where he stayed, Space Mountain and even some fun facts about the attraction in Anaheim and Paris, some history on the Hatbox Ghost in Haunted Mansion, The Donald Duck chair in Haunted Mansion, Tiana's Bayou Adventure, Rise of the Resistance and some of the elements that weren't working when he rode it, his delicious Cobb Salad at the Hollywood Brown Derby, and so much more. Oh...and just like the other Disney trip recaps, Scott scattered entertainment and in the moment interview audio clips with some amazing Cast Members throughout. Enjoy! Email: TheMouseAndMePodcast@gmail.com Support: www.patreon.com/themouseandme FB & Instagram: The Mouse and Me TikTok: @TheMouseAndMePodcast Twitter: @MouseMePodcast Music by Kevin MacLeod from https://incompetech.filmmusic.io --- Support this podcast: https://podcasters.spotify.com/pod/show/themouseandme/support

This week the hosts look at research that shows medicinal cannabis can safely relieve cancer pain and curb total meds and opioid use, and they discuss how artificial intelligence may […]

This week the hosts look at research that shows medicinal cannabis can safely relieve cancer pain and curb total meds and opioid use, and they discuss how artificial intelligence may […]

Ever wondered what makes Hollywood Studios a foodie's paradise? Discover the hidden gems of the park's culinary landscape in our latest episode of Circle of Parks! We'll start by teasing your taste buds with the iconic Cobb Salad at Hollywood Brown Derby. This dish, originally crafted by Robert Cobb, is more than just a salad—it's a piece of history. The blend of roasted turkey, bacon, egg, tomatoes, blue cheese, and avocado is a must-try, especially when paired with chicken or shrimp. We'll dive into the ambiance of the Brown Derby and compare it to other dining spots within the park, giving you the lowdown on where to eat and why.Journey with us to Star Wars: Galaxy's Edge, where the food and drink options are out of this world. From the Polystarch Puff Bread to the Tanu Swirl Crunchies, you'll hear about limited-time treats and the best boozy versions of blue and green milk, enhanced with Bacardi rum or Corazon Blanco tequila. At Oga's Cantina, unique beverages like the Fuzzy Tauntaun and Bloody Rancor await. We'll also share our personal experiences and preferences, adding a dash of fun to your trip planning. Whether you're into alcoholic concoctions or non-alcoholic delights like the Hyperdrive and Carbon Freeze, we've got the scoop on what to sip while soaking in the Star Wars atmosphere.Our food adventure doesn't stop there. We'll recount our spontaneous reservation at Oga's Cantina in Disneyland and stroll through Pixar Plaza to savor Jack-Jack's Num-Num Cookie and the famed Wookie Cookie at Backlot Express. Plus, we'll unlock the secrets of lesser-known yet highly recommended eats like the Meatball Sub at Pizza Rizzo and snacks at Katsaka's Kettle. Don't miss our take on the revamped menu at ABC Commissary and unique desserts like the meatball-looking chocolate cupcake at Mama Melrose. From hidden gems to fan favorites, our recommendations promise to make your next visit to Hollywood Studios an unforgettable culinary experience!Please Check Out Our Links Below: Our Sponsor:www.mainstreettravelco.com Email Us:circleofparks@gmail.com Our Website:www.circleofparks.com Facebook:www.facebook.com/circleofparks Instagram:www.instagram.com/circleofparks X:www.x.com/circleofparks Products we use: Our equipmentMicrophones: https://amzn.to/3T61oD5 Recorder: https://amzn.to/3Ibl4iuBluetooth Adapter: https://amzn.to/4a2MIufMicrophone Stand: https://amzn.to/3wrOrdSGoPro: https://amzn.to/3uT6RUlCable Organization: https://amzn.to/49oQAFUhttps://amzn.to/4bKe7CJhttps://amzn.to/3T5T1HEHeadphones: https://amzn.to/42S5FgG   Our Favorite Disney Books:Buying Disney's World: https://amzn.to/3T6z57AThe Disney Story: https://amzn.to/3T8j0hHThe Wonders of Walt Disney World: https://amzn.to/3wrLVErSend us a Text Message.Support the Show.

Send us a Text Message.Part 1 - Lil takes the reins and lays out her ultimate Disney vacation plan. With a $5,000 budget, she crafts a magical itinerary filled with enchanting experiences, delicious dining, and unforgettable memories. Tune in to see how Lillian balances the magic and the budget, and stay tuned for Part Two where Becky presents her plan. Who will come closer to the budget without going over?1 Base Tix 4 days - 627.691 BT 4d + MM - 812.69Room only $2,185Total $3,625.38$140 for ILL$919.50 food (including tax/tips)$242 for extras$46 Resort MugsGrand Total $4,972.88Day 1 - DS/Resort - Stop @ Ft Wilderness by 8am for Horseback Riding! ($58.50 PP = $117) hotel @ 10:30am, check in & leave bags w/bell svcs - room prob won't be ready - explore resort, take bus to DS. Walk around, lunch @ EET $40 (Bread Service $19.95, Boozy Slushy $12, Mango Lassi $5.95), boat to PO, explore, carriage ride ($65), beignets @ Scat Cat's (3 Mickey Shaped for Nero $7.79, Baton Rouge w/RumChata for Lil $12.49) $21.50. boat to DS, bus to Coronado. Get luggage (give bell srvs $5), relax/enjoy the room. Go to Dahlia Lounge 8pm - watch fireworks, $61 (Shrimp Pil Pil $16.50, Calamari $16, Espumoso Punch $16). bed after that.Day 2 - MK Tron ILL $40, Split a Cinnamon roll $6.99 from Gastons & 2 LeFou's Brew $6.79 ($22 total), ride whatever we can (Peter Pan, Pirates, Haunted, Winnie, Small World, Carousel of Progress, Ppl Mover, Tiki Room, Thunder Mtn, Tiana's), lunch @ Skipper Canteen $74 (Jungle Bird cocktail $15, Hardy Har Char Siu Pork $29, Cachacas $15), Try for Tron ILL for night time. Watch fireworks, late dinner at Cinderella's Royal Table ($84 pp, The Castle Flight $15) $230, hang out in the shops until crowds die down, bus to Coronado. Day 3 - AK FoP ILL $30 Start w/Safari and work through other rides (Navi if the wait isn't too long, Dino, Everest, Nemo and Fest of the Lion King). Lunch at Nomad Lounge (join walk-up list early!) $60 (Bread service $18, Pork Belly $15, Night Monkey Cocktail $15), train to conservation station to draw and pet some animals, then head out - search for DiVine on our way out! Bus to Jambo House, relax and explore the resort until we're ready for dinner at Boma! $140 then go back to Coronado and possibly see fireworks from roomDay 4 - Rest - sleep in, relax by pool, Mosaic activity $50 ($25 each), bus to MK around 3pm and head to Poly to see if we can get into Trader Sam's! (Kalua Pork Tacos $10.50, Dumplings $10, Skipper Sipper $6, Uh-Oa $26.50) $59, monorail crawl to walk around the resorts, then back to Poly to watch fireworks and elec water pageant from the beach - dinner @ Capt Cook's $25 (Spicy Korean Chic Bowl $12.99, Thai Coconut Meatballs $10.49), monorail to MK and bus to CoronadoDay 5 - HS Rise ILL $40 Ride whatever we can, Ronto Wraps for lunch $25 for 2, Cold Brew Black Cat $6, Stop into free Chase card holder photo spot, Dinner at Brown Derby Lounge $55 (Escargot $19, Cobb Salad $25), watch Fantasmic then back to CoronadoDay 6 - EPCOT Cos Re ILL $30, check out of hotel before heading to park, leave bag at bell services. Ride whatever rides we can (especially Soarin), Stop into free Chase card holder photo spot, graze at Food & Wine Fest booths all day ($80 allowance), LaCava Avocado $21, explore world showcase, watch night time show and head home (after getting bag from hotel and tipping bell serv $5).Instagram @MagicalSisterlyTouristsemail magicalstpod@gmail.comGet 15% off at Magic Candle Company with code MSTPodhttps://magiccandlecompany.com/mstpodcast

Victorious veggies! Grandiose greens! Us boys love our salads and we don't care who knows it. Come into the garden with us, we won't bite... much ;)THIS WEEK'S CHIT-CHAT:• Clombules• Fruit in salad vs. fruit salad• King of the Mountain• Hug your beloved chains~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~(Holler atcha boys on Twitter and check out our MERCH)~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Isaac and Quinn break down the casual dining restaurant known as Applebee's, its redeeming qualities, its flaws, and whether or not they have rats in their Cobb Salad.

Chad, after polishing off a cobb salad, leads a conversation and debate about the best salad options available.

Holmberg's Morning Sickness - Wednesday June 28, 2023 Learn more about your ad choices. Visit megaphone.fm/adchoices

Holmberg's Morning Sickness - Wednesday June 28, 2023 Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode Todd, Kellen, Gannon & Special Guest Lance Garrison discuss the following Topics: NBA: NBA Finals As a Spurs Fan, Lance walks us thru what he was thinkin when San Antonio received the 1st pick in this year's NBA Draft The Foxx Den & Lance talk about a "hypothetical" trade of Victor Wembanyama to the OKC Thunder for: Chet Holmgren 2024 Houston Rockets 1st Round Pick (top-4 protected) 2025 Philadelphia 76ers 1st Round Pick (top-6 protected) 2026 Los Angeles Clippers 1st Round Pick Possible NBA Expansion in Seattle & Las Vegas How Good is Nikola Jokic? NFL: As a New England Patriots Fan, Lance discusses the Patriots Draft and how he sees New England match up in the AFC East Will Mac Jones be the future of the Patriots? How long will Bill Belichick stay? Where will DeAndre Hopkins play next year? Odds & Ends: Todd give the Yankees, Cardinals & Dodgers records Oklahoma Women's Softball team in the Championship Game of the Women's College World Series Questions of the week: Can you name the six original Avengers? Captain America Iron Man Thor Hulk Black Widow Hawkeye Rank these Sports Blindly: Soccer Football Hockey Golf Basketball Food: Kellen's wife Taylor makes her debut on the Foxx Den Sports Podcast and she & Kellen talk about the great meal they had at "Houston's Restaurant" in Atlanta, Georgia Lance discusses his love for McDonalds Gannon & Todd talk about one of their best pizza's they have ever had in Falcone's as well as the great Chicken Wings & Cobb Salad from Eddie's in Edmond, Oklahoma --- Support this podcast: https://podcasters.spotify.com/pod/show/foxxdensports/support

This week the hosts look at research that shows medicinal cannabis can safely relieve cancer pain and curb total meds and opioid use, and they discuss how artificial intelligence may change medicine. Plus, they share a healthy recipe for Cobb salad wraps.

This week the hosts look at research that shows medicinal cannabis can safely relieve cancer pain and curb total meds and opioid use, and they discuss how artificial intelligence may change medicine. Plus, they share a healthy recipe for Cobb salad wraps.

As predicted, it's the end of the line for Star Wars: Galactic Starcruiser, the ill-fated Disney immersive experience. The three reasons why this failed, plus magical Steamboat Willie at the new Disneyland Hotel DVC tower and a tempting new menu for Hollywood Brown Derby at Hollywood Studios.As Predicted, Star Wars Galactic Starcruiser is DoneIt was doomed to fail before it ever sailed, which we discussed at length most recently in Episodes 163 and 168We now know the final voyage for Star Wars: Galactic Starcruiser will take place Sept. 28-30, 2023.While Star Wars: Galactic Starcruiser was one of our most creative projects Disney has ever implemented at Walt Disney World, there were a number of epic fails that have led to its demise.·       Bad marketing that pandered to "influencers" and turned off their upscale target guest demographic·       An immersive experience that wasn't truly immersive, a ban on mobile devices should have been number one·       Guest accommodations that were not of the stature they should have been. This could have been remedied while staying on theme.Disney is currently contacting guests who had booked voyages to sort out how they will manage this in the time remainingAll is not lost, however. We shared several ideas for what we believe are workable solutions for this space. So we will see how things evolve over the coming months.-- Steamboat Willie at the Upcoming Villas at Disneyland HotelClassic Disney animation is at the heart of the theming for the upcoming Disney Vacation Club property at Disneyland Hotel (opening in September).As part of this, the new Palette Pool, Palm Breeze Bar, and themed splash pad will incorporate elements from Steamboat Willie.A large model of the Steamboat Willie boat will be captained by Mickey Mouse as it comes to life with fun water play features. From the boat's cascading waterfall, misty fog effects rising from the boat's funnels and the variety of pop jets and fountains, it promises to be an instant classic for your little ones.Thanks to a little Disney magic, after dark the Steamboat Willie splash pad will transform from black and white to vivid colors with the help of some artistic lighting.For us older kids, the artist-palette-shaped pool anchored by rainbow glow of multi-colored lounge areas will be a place to relax and unwind.Drinks and snacks will be available at the Palm Breeze Bar. This outdoor venue will feature modern decor inspired by the imaginative artistry of Disney Legend, Mary Blair (who also worked on it's a small world and the murals in the Grand Canyon Concourse at Walt Disney World's Contemporary Resort Hotel).-- New Seasonal Menu at The Hollywood Brown DerbyHollywood Brown Derby at Disney's Hollywood Studios recently launched a new seasonal menu. Will this help to elevate this Signature Dining to a level that it has never really reached?New starters include the Crab Louie, which features crispy olive bread, citrus blend, fried capers and Louie sauce. There's also Shrimp Cocktail topped with shaved fennel cucumbers and a traditional cocktail sauce.For cheese lovers, the Heirloom Tomato and Burrata Salad combines shaved onions, Thai basil, gremolata, and a delicious citrus vinaigrette, while the Charcuterie Board features the Chef's selection of cured meats, cheeses, and accompaniments.An Escargot app is accompanied by roasted garlic béchamel and crispy prosciutto and the Roasted Bone Marrow is composed of braised beef, pickled mustard seeds and a fig bread crostini. The entrée menu includes a classic Filet Mignon with glazed carrots, potato pave, horseradish cream and a peppercorn sauce. The Lamb Shank comes with summer vegetables, harissa vinaigrette, and nasturtium chermoula. The new Free-Range Chicken and Dumplings dish features a lemon-ricotta Gnudi, shishito cream, and a gooseberry jus. If pork is your thing, the recently added Grilled Pork comes with a lavender-sage polenta and local corn salsa, complete with a huckleberry barbecue sauce. On the seafood side, the Sustainable Fish dish has a white bean ragout, derby summer vegetables, and roasted tomato emulsion. The Seafood Cioppino brings together shrimp, sea scallops, seasonal fish, mussels, a toasted baguette and aromatic tomato broth. Finally, there's even a classic comfort dish in the Shepherd's Pie. This combines roasted garlic mashed potatoes, mushrooms, peas, corn, and carrot Romesco and it's plant-based.Disney notes that the Cobb Salad and Grapefruit Cake are both still on the menu.--Thank You for Listening to the Disney Travel PodcastThank you very much for listening to this episode, Amelia and I hope that you enjoyed it. If you did, we would be very grateful if you could rate, review and subscribe to the show on Apple Podcasts/iTunes (or on whichever app you choose to listen). A brief review about what you liked most about an episode truly helps to keep the show going by exposing it to new listeners. We look forward to continue producing new episodes each week.Sharing the podcast with your friends and on social media is also extremely helpful and very much appreciated.Contact 1923 Main StreetThank you for listening to the Disney Travel News Podcast at 1923MainStreet.com. As always, we love to get feedback and questions from our listeners and to hear your suggestions and ideas for future episodes.Please be sure to follow along on Twitter, Instagram, Pinterest and Facebook.Thank you for listening and have a magical day!Mike Belobradic and Amelia Belobradic--Media provided by Jamendo

The only thing Noah likes less than cherry tomatoes and hard-boiled eggs in his salads are people who supposedly like those things finding ways to get around the fact that they're key ingredients. So, for the first episode of our Salad Days, he and Louisa talk about all the different ways people try to get around a very simple recipe. Follow us: @NoSubsPlease on Twitter. @NoSubsPlease@mastodon.online on Mastodon. @NoSubsPlease on Cohost. Noah: @elderrumbao on Twitter, @nsmckinnon@laserdisc.party on Mastodon. Louisa: @louisa@mastodon.xyz Our theme is Street Food, by FASSounds, and is governed by the Simplified Pixabay License. Our cover art includes work by artist Kirsty Pargeter.

Jim Rutledge and Alex Strouf react to the news that Randall Cobb is finally set to re-join Aaron Rodgers as New York Jets. They talk some more about how Rodgers is handling his first offseason with the Jets versus how he acted during his final campaign in Green Bay. They finish up Hour 1 by playing Minute to Win It presented by North and South Seafood & Smokehouse.

Rach's Buffalo chicken Cobb salad!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week, we flashback to an episode that would not have been possible without all of you!  As we head to the 2023 Springtime Surprise RunDisney Race Weekend, we thought it would be great to remind the Runcation Nation and us about all the useful knowledge out there in our community to get everyone ready for a race weekend.  We hope you enjoy it!   SHOUT OUTS  Thanks to all our patrons and everyone in the Runcation Nation for all your support and encouragement.  Because of you, we have been able to keep the show going over the last two years, and now that the races are returning, we look forward to meeting up with you, too! For anyone who would like a shoutout on the show, please don't forget to send them to us.  We do our best to collect weekly shoutouts, but please send them our way!  Please send them to info@runeatdrink.net or call 941-677-2733! Thank you to Joanne Blatchley, Associate Producer of our show.   Thank you to Josh Ozbirn, Executive Producer of the podcast, too!  We couldn't do it without you. Become a patron if you'd like more of the Run Eat Drink Podcast, including bonus content and early access to episodes!  Go to www.patreon.com/runeatdrinkpodcast to find out more. RUN RunDisney races can be overwhelming for a first-time participant.  Today, we share tips for a magical race experience from our Runcation Nation!   Here's a link to a product Kristin mentioned in her tip.  (It is an Amazon Affiliate link for the show.  It costs nothing extra to order through it.  Still the same Amazon site and cost.  You help support the show, too.) HOPESHINE Arm Cooling Sleeves:  https://amzn.to/3qE1wuW  EAT Time for soup, salad, and sides at  Hollywood Brown Derby!   Hollywood Brown Derby is famous for its Cobb Salad.  Yes, we had that, but we also had incredible soup and sides.  We talked about them while we enjoyed them in the restaurant.  We share our reactions on the show this week with you.  (It makes us want to go back as soon as possible!) DRINK  Hollywood Brown Derby has an extensive cocktail list.  We had the Derby cocktail and shared our thoughts as we sampled it for the first time during our meal.  You know how we love bourbon.  We also wanted to try the Grapefruit Cake Martini, too.  We had it from the drink stand outside later, and it was so good!!  THAT'S A WRAP! Thank you for listening!  We look forward to YEAR NUMBER 5 of the podcast because of your support!  Don't forget to follow us and tell us where to find you next on our website, Facebook, Instagram, and Twitter.  Also, check out our store on the website and get some swag, thanks to Pure Creative Apparel.  Thanks to PodcastMusic.com for providing the music for this episode, too!

Who doesn't love bacon? It's an important part of the breakfast of champions...bacon and eggs, hash browns and toast, a lunch food for a BLT or a Cobb Salad, a dinner food for things like Bacon & Broccoli Pasta, and perfect as an appetizer and snack food like bacon-wrapped asparagus, bacon-wrapped anything, or bacon by itself….and then there's today's recipe for Smoked Bacon-Wrapped Prawns with a little side of Grilled Pineapple.

Ludacrismas: IT'S A CELEBRATION! It is LUDAcrismas EVE EVE, we got gifts and all.GAMETIME: The birth of a new show, NMan and Jim's new podcast GAMETIME!Youtubers: Jim and Them reflect on their ignorance around popular Youtubers.MY FAIR SHARE!, CHARLIE BROWN CHRISTMAS!, PEANUTS!, SALLY!, HO HO HO!, CHRISTMAS EVE EVE!, DOING THE DAMN THING!, HUMP ON!, THE CHRISTMAS HUMP!, FALLON!, PATREON!, DETECTIVE KNIGHT REDEMPTION!, BRUCE WILLIS!, BABYLON!, SURVIVOR 43!, SETH ROLLINS!, COLBY LOPEZ!, RIC FLAIR!, FESTIVE TIME OF YEAR!, SCAMPOLI MEATBALLS!, COOKIES!, BEFORE CHRISTMAS!, TERF!, EXPLANATION!, FOLKS!, LUDACRISMAS!, FRED CLAUS!, JURASSIC PARK!, THE LOST WORLD!, SEQUELS!, EXPLANATION!, LORE!, VINCE VAUGHN!, SAN FRANCISCO!, GIFTS!, PRESENTS!, SIMPSONS!, CHILLHOUSE!, THE KARATE KID!, RALPH MACCHIO!, MANDY!, STAR WARS!, TRENCH RUN!, AXE THROWING!, SANTA!, VIBES!, NMAN!, PODCAST!, GAMETIME!, SPORTS PODCAST!, DISCORD!, RECORD!, ECHO!, FUNKY BASSLINE!, TWITCH!, ZICKY DICE!, IMPACT!, CHICK FIL A!, COBB SALAD!, WAFFLE FRIES!, WATER!, LEMONADE!, SQUATS!, BRUH!, HOUSTON COUGARS HATS!, BLACK GUYS!, BUCKEYES!, OHIO STATE!, GEORGIA!, BEST BOOK!, KILL THE NOISE!, RYAN RIES!, THE UNSUBSCRIBER!, MYSTERY!, TLC MATCH!, STIPULATIONS!, PIZZA TOPPINGS!, AIRRACKS!, DR DISRESPECT!, MRBEAST!, CONTENT COWBOY!, DANNO!, KROGER PRICES!, SUPERMARKET!You can find the videos from this episode at our Discord RIGHT HERE!

This Episode and All Episodes Are Dedicated To Becca Eddows

Do you know what today's word Cobb Salad means in the culinary world? The Food Media Network presents Kitchen Lingo, the 5-second culinary vocab learning challenge! You will have 5-seconds after the word is revealed in the episode before the answer is provided (though if you need more time, just hit the pause button!)Common culinary terms range from various ways to serve and prepare food & beverages, to kitchen items & equipment, to the names of the dishes themselves. Cooking definitions also come from languages other than English, such as French and Italian, which can sometimes be challenging to understand.However, learning as many kitchen terms and culinary vocabulary as you can helps to provide a fundamental knowledge for any food and beverage professional or enthusiast. Play along with each episode and quickly add to your Kitchen Lingo word inventory!Be sure to subscribe to the show, it is free, and then you will be notified whenever a new Kitchen Lingo Culinary Vocab Learning Challenge is available. Sharing the podcast with others you know is also greatly appreciated!The New Food Lover's Companion - https://amzn.to/3uO0KfvNOTE: As an Amazon Associate, I earn a small fee from qualifying purchases made through this link, however it doesn't change or increase the price you pay.RATINGS / REVIEW: If you enjoy this episode, please consider leaving a comment below. It takes less than a minute and we appreciate the feedback!SPONSORSHIP / SUPPORT: If you like the show and the episodes we produce, why not show your support by buying us a cup or two of coffee to help defray some of the out-of-pocket expenses at: https://www.buymeacoffee.com/chefroche. We truly appreciate the gesture!Individuals can also support our production efforts by donating through Patreon! Please support the show at: https://www.patreon.com/DrProfessorChef. If you contribute just the price of a cup of coffee a week, you will be helping to support the creation and production of the episodes and shows that we produce and give away for free.Companies & Businesses interested in advertising or sponsoring the show, please contact us at: FoodMediaNetwork@gmail.comRESOURCES:Audience Response Hotline: (207) 835-1275 {Comments, Suggestions or Questions)Link Tree: https://linktr.ee/FoodMediaNetworkChef Educator Podcast: https://foodmedianetwork.com/chefeducator/Culinary School Stories Podcast: https://foodmedianetwork.com/culinaryschoolstories/Main Website: https://foodmedianetwork.comYouTube Channel: www.youtube.com/user/DrChefColinFacebook: https://www.facebook.com/DrProfessorChefTwitter: https://twitter.com/ChefRocheNewsletter Sign Up: https://foodmedianetwork.com/contactThe Kitchen Lingo podcast is a proud member of the Food Media Network!Copyright 2022

Interview: Karen Barnett is the award-winning author of seven novels shared about her amazing new release, When Stone Wings Fly check out her website at https://karenbarnettbooks.com/ Pinch of the Past: American staples. Peanut butter, macaroni and cheese, the Cobb Salad, M & Ms. Where did they all come from. Learn about these and others on today's Pinch of the Past Bookworm Review of Where the Road Bends by Rachel Fordman. It's been some time since I've read a historical romance book that was such a pleasure to read. I finished it in two days and I'm still thinking about the story and the characters.

Bob has a Cobb-servation about Cobb salad, and we play a little game of Price is Right! All this and more on the ROR Morning Show with Bob Bronson, LBF, and Brian Podcast. Find more great podcasts at bPodStudios.com…The Place To Be For Podcast Discovery

Here's what we're talking about today: Updates on Russia's Invasion of UkrainePutin's Comments on the Invasion (via NY Times)Updated Civilian Death Count in Ukraine (via NPR)Updates on the Brooklyn Subway AttackMain Story via NPRAdditional Reporting by NY TimesNew York Lt. Gov. ResignsVia NY TimesOklahoma Signs Anti-Abortion Bill into LawMain Story via AP NewsMarsha Blackburn Needs a Geography LessonVia TwitterA Pre-Riot Call for the Jan 6th RiotVia NY Times

SHOUT OUTS  Thanks to all our patrons and everyone in the Runcation Nation for all your support and encouragement.  Because of you, we have been able to keep the show going over the last two years, and now that the races are returning, we look forward to meeting up with you, too! For anyone who would like a shoutout on the show, please don't forget to send them to us.  We do our best to collect shoutouts throughout the week, but please send them our way!  Please send them to info@runeatdrink.net or call 941-677-2733! Thank you to Joanne Blatchley, Associate Producer of our show.   Thank you to Josh Ozbirn, Executive Producer of the podcast, too!  We couldn't do it without you. If you'd like more of the Run Eat Drink Podcast, including bonus content and early access to episodes, become a patron!  Go to www.patreon.com/runeatdrinkpodcast to find out more. RUN RunDisney races can be overwhelming for a first-time participant.  Today, we share tips for a magical race experience from our Runcation Nation!   Here are links to products Kristin and Meg mentioned in their tips.  (It is an Amazon Affiliate link for the show.  It costs nothing extra to order through it.  Still the same Amazon site and cost.  You help support the show, too.) HOPESHINE Arm Cooling Sleeves:  https://amzn.to/3qE1wuW  OOFOS OOriginal Sandal - Lightweight Recovery Footwear https://amzn.to/36uYyC4  EAT Time for soup, salad, and sides at  Hollywood Brown Derby!   Hollywood Brown Derby is famous for its Cobb Salad.  Yes, we had that, but we also had incredible soup and sides.  We talked about them while we enjoyed them in the restaurant.  We share our reactions on the show this week with you.  (It makes us want to go back as soon as possible!) DRINK  Hollywood Brown Derby has an extensive cocktail list.  We had the Derby cocktail and shared our thoughts as we sampled it for the first time during our meal.  You know how we love bourbon.  We also wanted to try the Grapefruit Cake Martini, too.  We had it later from the drink stand outside, and it was so good!!  THAT'S A WRAP! Thank you for listening!  We are looking forward to YEAR NUMBER 5 of the podcast because of your support!  Don't forget to follow us and tell us where to find you next on our website, Facebook, Instagram, and Twitter.  Also, check out our store on the website and get some swag, thanks to Pure Creative Apparel.  Thanks to PodcastMusic.com for providing the music for this episode, too!

Welcome to The Snack Show with Jami Fallon! Fast food. Fast snacks. It's all the same in our hearts. There's so much to cover in this episode but we try our hardest to share fast food history, surprising fast food facts (spoiler alert: Burger King was the first mainstream restaurant to enter the chat), and an overly-long attempt by Fallon to convince Jami to love her favorite restaurant, Long John Silver's. It's a slivers moment, for sure. Don't miss our new favorite made-up game "Taco Bell: Real/Fake" where Jami tries to prove her love for TB by knowing if menu items or real or fake options at Taco Bell. Honorable Mentions: The Patriot Long John Silver's (NOT Captain D's) Fried Zucchini at Carl's Jr. (NOT Hardees) In N' Out Dutch Bros Turd Ice Chick-fil-A Cobb Salad with Avocado Ranch Dressing Andy's Frozen Custard Snack of the Week: Jami -- Trader Joe's Tangy Turtles Fallon -- Barnana Organic Plantain Chips ... Follow us on Instagram! @thesnackshowpod Intro music + jingle by Jordy Searcy ... Thank you to our sponsor: Anchor. It's everything you need to make a podcast all in one place. Download the free Anchor app or go to Anchor.fm to get started.

While The Show was having dinner at Sycuan on Saturday some incidents occurred with Emily's fiancé Robert and a cobb salad.

TULSA TOP TEN: Part 1Restaurants with Outdoor PatiosToday, we are starting a brand new mini-series called Tulsa Top Ten! 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. The first collaboration is with Instagram blogger Lindsay Morris. At the beginning of this episode, you will hear a little about her and the history of the blog. If you want to follow along, she is on Instagram at “Tulsa Places.” www.instagram.com/tulsaplaces/#10: Ol' Vine: It has two patios right on Brookside. They have a good lunch and dinner menu, but my favorite is their brunch on Saturdays and Sundays. I love their breakfast pizza.#9: Cafe Ole: This twinkly-light patio on Brookside is perfect in any season because they have a fireplace and heaters. They serve southwestern-style Mexican food. Great brunch on weekends. Their queso is a must – it's not your typical queso; it's a thick, sour cream and cream cheese-based queso.  The Stacked Blue Corn Enchiladas are my favorite dish.#8: McNellie's: A Tulsa staple. They recently expanded their downtown outdoor seating. The South City location off of 71st and Yale also has a large outdoor patio. You can't go wrong with their burgers. Also, their Fish and Chips is Fried Icelandic Haddock … fancy! #7: The Rooftop in Broken Arrow: I adore this rooftop patio overlooking The Rose District in BA. Great place to grab a drink and/or dinner. Highly recommend the Coco Rita – it's basically a coconut margarita with a champagne float sticking out of it!#6: Roosevelt's: Great spot on Cherry Street to go for a drink, small bites, or a meal. My favorite drink there is the Irish Goodbye – it combines Double Shot coffee, 5 Farms Irish Cream, Averna, and Biscotti. My favorite food there (it could be an appetizer or your entire meal) – is the Buffalo Fries – they are topped with blue cheese, cilantro, bacon, etc.!#5: Stonehorse Cafe: I feel like you look the poshest you can possibly look in Tulsa sitting on the patio at Stonehorse. All of the patrons of Utica Square drive by or walk by and see you.  I love any of their hand-tossed, wood-fired pizzas. They also have an extensive wine menu. It's a small patio, so get there early to get a seat outdoors.#4: Wild Fork: This is another Utica Square staple. Their outdoor patio has been around for what seems like forever! They recently switched ownership to the McNellie's Group. I could eat their Cobb Salad every day. They also have a great brunch menu!#3: East Village Bohemian Pizzeria: This is an adorable outdoor patio in the East Village district of downtown. Perfect date spot. Yummy wood-fired pizzas. Twinkly lights on their patio, and they often have a musician on weekend evenings. Go across the street to Hodges Bend afterward for a drink.#2: Waterfront Grill: Picturesque views of the “majestic” Arkansas River, from the Jenks side. Perhaps the most aesthetically pleasing appetizer in all of Tulsa: Crab, Avocado and Mango Stack. Their menu is mostly American food, but they also serve yummy hand-rolled sushi.#1: In the Raw Vu: Speaking of sushi, In the Raw is king in Tulsa when it comes to sushi. And the views at the new ITR Vu in downtown Tulsa are majestic. You could literally watch a Drillers Game from there. I love the Cody 2 roll. Also, the Gene's Pepper Filet is one of the best steaks in town. #thisistulsa #tulsa #tulsaok #tulsapodcast #tulsabusiness #keepitlocal #travelok #tulsatalks #918 #keeptulsacreative #tulsalove #podcastSupport the show (https://www.buymeacoffee.com/thisistulsa)

Conan talks with Mary Anna from North Carolina about his absolute worst dating experience.   Wanna get a chance to talk to Conan? Submit here: TeamCoco.com/CallConan

Norwegian Cruise Line makes its Great Cruise Comeback from the U.S. with Norwegian Encores debut voyage to Alaska, where Icy Strait Point was the first port of call. Pictured here on the new Wilderness Landing pier, which was built in partnership between Norwegian Cruise Line Holdings Ltd. and Huna Totem Corporation, are Norwegian Encore Captain Martin Holmqvist, NCL President and CEO Harry Sommer, Huna Totem Corporation CEO Russell Dick and Tyler Hickman, Vice President of Huna Totem Corporation.Episode OverviewIn Episode 67, Chris Answers a question from Claire in Vancouver. We discuss the inaugural cruise for Virgin's Scarlet Lady, and the return to Service of Queen Elizabeth, and of course the latest cruise news of the week. Buy Me A Coffee This podcast is only possible thanks to our supporters, simply buying a coffee keeps us on air. It is just like shouting your mate a coffee, and we consider our listeners close mates. https://bit.ly/2T2FYGXCruise NewsGolden Horizon Australian season canxTradewind Voyages has cancelled the upcoming 2021/22 Australian summer season of Golden Horizon (tall ship) due to continued uncertainty about the resumption of cruising.The voyages will be replicated in 2022/23, and giving them the opportunity to shift the bookings to the same cabin at the same price a year later. Details to be released in Oct 2021.Carnival Dream & Carnival Glory Become Latest Ship Adorned with New Hull DesignCarnival Dream is the latest Carnival Cruise Line ship to be adorned with a stunning new hull design, joining Carnival Magic which were completed over the past few weeks. Carnival Magic received the new livery in May, The next ship in line is Carnival Valor, which is currently in dry dock with work scheduled to be done by the end of July, marking the fourth ship to feature the new livery. Going forward, the new design will be added across all Carnival Cruise Line ships.The new livery pays homage to maritime tradition and is inspired by design which debuted on its newest ship, Mardi Gras, scheduled to enter service from Port Canaveral, Fla., July 31.A-ROSA announces official name and latest images of the E-Motion ShipA-ROSA's ground-breaking, eco-friendly new ship which sets sail in May 2022 is to be named A-ROSA SENA. The name Sena is taken from the Arabic language and means ‘beauty'.The ship is currently under construction at the Concordia Damen shipyard near Rotterdam. She will start sailing on the Northern Rhine on 21 May 2022, with a seven-night cruise from Cologne visiting Amsterdam, Rotterdam, Dordrecht and Antwerp.The ship will feature an ‘E-Motion' concept which is truly innovative and a first on the rivers. Its hybrid propulsion system combines a diesel engine and a separate electric engine, which is powered by batteries. This means that when approaching a port, the ship can switch to battery power, enabling it to arrive almost silently and emission-free.A-ROSA has also released a video and new images of A-ROSA SENA. The new renders show one of the seating areas on the sundeck where guests can enjoy the river views, the elegant lobby which will welcome guests on board and the panorama lounge which will boast a stage and dance floor for guests to enjoy.This will be the largest ship in the fleet and will be the first vessel on the Rhine to feature four decks, has a length of 135m, a width of 17.7 metres. It has been built from the outset with families and multi-generational groups in mind and will offer a range of impressive features such as a kids club room, family cabins and a kids pool.Crystal River Cruises' 2022 Now AvailableCrystal River Cruises' 2022 River Atlas is now available for download and can also be found in the Order a Brochure section at crystalcruises.com. The comprehensive 184-page digital guide details the award-winning line's 2022 season of all-inclusive European river cruises for all-balcony Rhine Class ships Crystal Bach, Crystal Debussy, Crystal Mahler, and Crystal Ravel, as well as Crystal Mozart, the “Queen of the DanubeHighlights of Crystal River Cruises' 2022 deployment include:Weekly Danube voyages from Vienna roundtrip on Crystal Mozart (now with dedicated Solo Suites).Rhine cruises highlighting Amsterdam's decennial Floriade Expo 2022 and maiden calls in Bulgaria and Romania.New itineraries aboard Crystal Mahler including an 8-night “Romantic Rhine” cruise, immersive 10-night “Splendors of the Rhine & Moselle” voyages, and a convenient 5-night getaway sailing roundtrip from Amsterdam.Extended combination cruises, Rhine & Moselle Summer Escapes, beloved Christmas Market sailings and holiday voyages celebrating the New Year in Vienna or Amsterdam.Ship shape – Cunard's Queen Elizabeth gets ready for her return to sailingThe final touches are being made to Cunard's Queen Elizabeth as the luxury cruise line prepares to return to sailing on August 13th after a 17-month break.Following a series of other UK voyages, Cunard's international sailings on board Queen Elizabeth will begin in October with a cruise from Southampton to Amsterdam followed by a 14-night voyage to the Canary Islands and Madeira this November.Norwegian Cruise Line Makes Its Great Cruise Comeback With First U.S. SailingNorwegian Cruise Line (NCL), the innovator in global cruise travel with a 54-year history of breaking boundaries, celebrated its highly anticipated return to cruise in the U.S. with Norwegian Encore's inaugural call to Icy Strait Point, Alaska.The Brand's newest innovative ship Norwegian Encore set sail from Seattle on 7 August, 2021 for her first season of voyages to Alaska. Adding to the already momentous milestone, Norwegian Encore is the first in the industry to berth at the new Wilderness Landing pier at Icy Strait Point, which was built in partnership between NCL's parent company Norwegian Cruise Line Holdings Ltd. (NCLH) and Huna Totem Corporation, the village corporation owned by approximately 1,400 Alaska Native shareholders with aboriginal ties to Hoonah and the Glacier Bay area. Icy Strait Point is a wholly owned and operated subsidiary of Huna Totem Corporation.On Tuesday 10 August, 2021, a double ribbon cutting ceremony took place to officially open the new Wilderness Landing pier and the first of two gondola systems to be completed as part of the joint investment between NCLH and Huna Totem.A vehicle-free zone, the new Wilderness Landing provides additional forest and beach areas for visitors to explore the natural wonders of the destination. With the opening of the new high-speed Transporter Gondola, guests have easy access to Icy Strait Point's first pier, Adventure Landing, where the Historic Salmon Cannery dating back to 1912 and other local attractions are located. Once completed later this northern hemisphere summer, the Mountain Top Gondola will take guests to the top of Hoonah Mountain at 487.6 metres of elevation, where kilometres of new hiking trails and scenic vistas await.With 23,040 acres of private beach and temperate rain forest to explore, Icy Strait Point offers guests the opportunity to experience authentic Alaska. The island also offers the most accessible coastal brown bear viewing platforms in Southeast Alaska, whale watching, kayaking and the world's largest ZipRider zip line. Located just over a kilometre from the Alaska native community of Hoonah, travellers also have the opportunity to immerse themselves in the local culture when visiting Icy Strait Point with exposure to native traditions and dances, oral histories and cooking classes.Later this week, Norwegian Encore will make her first calls to Juneau and Ketchikan, Alaska, before returning to Seattle and continuing her season of week-long voyages to Alaska through 16 October, 2021.“Ember” and “Aquamar Kitchen” to Debut Aboard Vista, Oceania Cruises' New ShipOceania Cruises, the world's leading culinary- and destination-focused cruise line, has revealed the restaurants and dining experiences aboard its newest ship, Vista, due to debut in early 2023.Vista will offer a total of twelve culinary venues, which is unprecedented for a ship of its size. Of the twelve, four are brand new and exclusive to Vista.Ember is the signature addition to Oceania Cruises' family of restaurants. Open for lunch and dinner, this is the ideal place to warm your culinary soul. Featuring a menu of inventive American creations blended with time-honoured classics, this inviting dining spot will instantly charm you with its alluring ambiance and tantalising menu. Whether you are looking forward to a leisurely evening of dining or a quick dinner before catching the headline show, Ember is where you want to be. Braised short ribs on Polenta, Grilled Swordfish with Asparagus, Crab Cakes with Spicy Aioli, and a Cobb Salad with Smoked Chicken are just a few of the delights designed to tempt the palate.  Aquamar Kitchen presents a decidedly fresh perspective on dining and the pursuit of wellness. Whether you are a dedicated flexitarian or a die-hard foodie, Aquamar Kitchen offers an abundance of indulgence with none of the guilt. Breakfast selections include cold-pressed raw juices and super-food smoothies, hearty homemade granolas and avocado toasts, organic power bowls, and savoury breakfast wraps. For lunch, dozens of tempting, healthy dishes are offered such as Slow-Roasted Organic Salmon with quinoa tabouleh and lemon tahini, Yellowfin Tacos with white cabbage slaw, or even a Crunchy Chicken Sandwich on a freshly baked whole grain roll.The Grand Dining Room is the luxurious grand dame of Oceania Cruises' culinary world. Here, guests will savour a leisurely dining experience in a truly magnificent and inspired room whose ambiance soars to equally lofty heights as the cuisine. This signature dining experience has always offered a bevy of delicious continental dishes, and now a fresh and new array of options brings even more exciting possibilities. Every day presents a realm of choices from signature Jacques Pépin classics to an incredible spectrum of global flavours and an all-new Executive Chef's Tasting Menu. Menus change daily with an expansive choice of at least ten entrées, soups and salads and ten main courses along with healthy options such as Aquamar Vitality Cuisine.Polo Grill delights diners with the ultimate classic steakhouse experience presented with timeless reverence. Richly layered décor and an abundance of custom millwork create an imaginative rendition of tradition set against crisp white linen tablecloths, while a cadre of black jacketed servers set the tone for an evening of gracious dining. Each course stands as the very definition of time-honoured favourites, most notably the beef dishes, all of which are 28-day dry aged certified Black Angus USDA Prime, while succulent seafood dishes such as grilled swordfish and whole Maine lobster gratinée are also classics in their own right.Toscana presents an evolution of Tuscan cuisine in a truly Italian setting of rich Chianina leather, hand-blown Venetian glass and Carrara marble. Evolved from generational family traditions, many of our recipes originated with the mothers and grandmothers of our own Italian culinary staff. Presented on elegant, custom-designed Versace china, masterfully prepared dishes exemplify the essence of Tuscany and celebrate Italy's culinary passion. Perhaps the evening begins with the octopus carpaccio with Champagne vinaigrette or the Artichoke and Parmesan Cheese Timbale with Black Truffle Sauce, followed by classic dishes such as the Hand-Rolled Gnocchi with Pesto, a rich Risotto with Lobster Medallions and Shallots, or a Pan-Seared Sea Bass Fillet finished with Sorrento Lemon, Chardonnay and Capers.Red Ginger radiates harmony and tranquility while evoking the boldness and subtleties of the extraordinary Pan-Asian dishes our talented chefs have created. Much like the room itself, the Thai, Korean, Japanese and Malaysian rooted specialties are a mélange of spicy and soothing, savoury and sweet to please virtually every palate. Begin with a salad of spicy roast duck and watermelon with cashews, mint and Thai basil. Savour a Malaysian beef Penang with coconut rice and paratha roti. Or try Thai vegetable curry with sweet potatoes, eggplant, mushrooms and basil in green curry sauce. In Red Ginger, the gustatory pleasures are as striking as the visual ones.Terrace Café is the ultimate informal dining experience any time of day, whether inside the plushily adorned dining room or alfresco at one of the shaded tables on the stylish terrace. At breakfast, Terrace Café features a seemingly never-ending selection of sumptuous savoury and sweet temptations including made-to-order eggs, omelettes, pancakes and waffles. Come lunch, an expansive menu of international-inspired dishes is complemented by flavourful roasted and rotisserie meats and the magic of the pizzeria's oven. In the evening, you'll enjoy dinner in relaxed comfort as our chefs serve up an astounding array of dishes. Revel in a bounty of selections from grilled-to-order lobster tails, fish, fillets and steaks to freshly made, hand-cut sushi and sashimi. A varied menu of hot and cold specialties changes daily along with our hallmark Chef's Market Dinners featuring locally inspired selections from the ports of call.Waves Grill is a casual, colourful, and perhaps a bit playful setting for dining on all-American favourites. Located in a spacious, shaded area steps from the swimming pool and Terrace Café, Waves Grill offers an extensive and mouthwatering menu during lunch and late into the afternoon for that much-desired snack or meal after an adventurous day of touring ashore. Watch the chefs grill gourmet burgers, succulent seafood and sandwiches to order in the open galley, accompanying them with sides like fresh salads, coleslaw and crispy, hand-cut fries. There is always room for dessert and the selection here is too good to pass up. Try a homemade sorbet, a made-to-order hot fudge sundae or a thick, hand-dipped milkshake.The Culinary Center ascends to a new level of gustatory immersion as our passionate Chef Instructors share their enlightening perspectives on culture and cuisine through the lens of food and wine. Here, guests may not only partake in lively hands-on instruction – they may also indulge the pleasures of the palate in the new ocean view Culinary Center Dining Room with private group dinners or one of our many exclusive and highly acclaimed food and wine pairing experiences.Priveé is our marquee venue for bespoke, intimate culinary celebrations for a maximum of ten privileged guests. Dramatic backlit, debossed walls and a blooming flower petal ceiling from which a dramatic chandelier descends over the polished marble slab dining table set the stage for a memorable evening while a wall of floor-to-ceiling glass provides an exhilarating view to complement a most memorable private dinner party that can literally traverse continents.Baristas offers the ultimate vistas aboard Vista with its commanding 270-degree views over the sea while guests enjoy complimentary illy® espressos, cappuccinos and lattes prepared by our master baristas as well as delicious pastries, finger sandwiches and homemade biscotti. Just steps away, the new Bakery, with its freshly baked French and Italian pastries, is certain to be an instant hit. As the delicate yet rich scents fill the air, you'll be drawn from the adjacent coffee bar or Library for an indulgent chocolate-almond croissant or sinfully sweet bombolini while enjoying the lost art of people watching or simply gazing out at the azure blue sea.And moreEthical Cruise T-Shirts Now available branded podcast t-shirts, cruise-tees and Christmas gifts or design your own in the studio. All using organic cotton, printed using green energy and plastic-free packaging! https://bit.ly/32G7RdhJoin the show:If you have a cruise tip, burning question or want to record a cruise review get in touch with us via the website https://thebigcruisepodcast.com/join-the-show/  Guests: Chris Frame: https://bit.ly/3a4aBCg    Chris's Youtube: https://www.youtube.com/user/ChrisCunard  Peter Kollar: https://www.cruising.org.au/Home  Listen & Subscribe: Apple Podcasts: https://apple.co/2XvD7tF  Castbox: https://bit.ly/2xkGBEI  Google Podcasts: https://bit.ly/2RuY04u  I heart Radio:  https://ihr.fm/3mVIEUASpotify: https://spoti.fi/3caCwl8  Stitcher: https://bit.ly/2JWE8Tz  Pocket casts: https://bit.ly/2JY4J2M  Tune in: https://bit.ly/2V0Jrrs  Podcast Addict: https://bit.ly/2BF6LnE  Hosted on Acast. See acast.com/privacy for more information.

Zorba and Tom examine a study that looks at the bacteria our pets bring into our lives, and they discuss the new FDA guidelines on fruit juice for children. Plus, they share a healthy recipe for strawberry Cobb salad.

Who doesn't love bacon? It's an important part of the breakfast of champions...bacon and eggs, hash browns and toast, a lunch food for a BLT or a Cobb Salad, a dinner food for things like Bacon & Broccoli Pasta, and perfect as an appetizer and snack food like bacon-wrapped asparagus, bacon-wrapped anything, or bacon by itself….and then there's today's recipe for Smoked Bacon-Wrapped Prawns with a little side of Grilled Pineapple.

In which Rob and comedian/writer Iliza Shlesinger discuss the true story that inspired Iliza's new Netflix movie Good On Paper, the hottest spots in Hollywood circa 1986, take a deep dive on upspeak, and wonder "if something is popular, does that mean it's funny?” Plus: Rob answers a question about hamburger buns vs hot dog buns in the LoweDown Line. Got a question for Rob? Call our voicemail at (323) 570-4551. Your question could get featured on the show! See omnystudio.com/listener for privacy information.

Cobb salad is a fresh, filling way to get in your greens.

Some good news and some bad news this week. The good news is that Kyle XY S02E13, "Leap of Faith", is totally off the wall and very good. The bad news is that a lot of it is pretty bad. In this longer-than-most-but-who-am-I-kidding-they're-all-pretty-long episode, we spend a lot of time breaking down what the show does right (everyone except Josh and Nicole) and what the show does wrong (Josh and Nicole). Also, Tom Foss is here, so it's a 100% good episode actually. Sam | Jordan Twitter | Patreon | Discord | YouTube

A toothache leads to beer and pizza talk leads to Gilgamesh BrewingSometimes ya never know where one thing leads to another. I had a tooth issue, which lead me to the dentist and my favorite dental hygienist telling me about Gilgamesh Brewing, some great pizza and awesome IPAs.Gilgamesh BrewingThe Campus – South Salem – 2065 Madrona Ave. SE, Salem Oregon, 503.584.1789The Woods – West Salem – 555 9th Street, Salem, Oregon, 971.707.4875The River – 370 S. Main St., Independence, OR, 503.751.1486RatingsFood: The Columbia Pizza – 5 forks  l  Cobb Salad – 5 forksBeers/Cider : Hazy IPA – 45 IBU/6.5% ABV – 3 chugs  l  Doug Firocious IPA – 85 IBU/8.7% ABV – 5+ chugs  l  Lardo Pigout Brut IPA – 60 IBU/7.3% ABV – 2.5 chugs  l  Watermelon Rhubarb Cider (seasonal) – 5+ chugsLinks Dr. Irina Moga, Beaverton, Oregon (Dentist & Covid Shots)Submit Your Recipe or Restaurant RecommendationThis Episode Sponsored by: Squarespace  –  Instacart  –  Constant Contact 

Copperhead bites again. Sam Burns the field. Corn on the Cobb Salad's Master-piece of a golf course is displayed at Quail Hollow.

Jason and Marcus discuss tea, who's a jerk on Lost, the sublime beauty of the affogato, bringing the Cobb salad back to the menu, the secret of Al Capone's vault, and the perilous game called "Poop or Bark." Show notes: The Mystery of Al Capone's Vaults (https://youtu.be/pgx7--A_NCU) The Cobb Salad (https://www.allrecipes.com/recipe/14415/cobb-salad/) Affogato (https://en.m.wikipedia.org/wiki/Affogato)

The girls welcome in Springtime with a Cobb Salad, Prosecco, and a discussion of all things post-equinox (not the gym). They go over some of their Spring fragrance pics including, Cyprinum by Unda Prisca, The Soft Lawn by Imaginary Authors, Tea Shop by Voroni, In The Summer Kitchen by CB I Hate Perfume, and Mûre et Musc by L'artisan Parfumeur. Oh, and the two receive a surprise call from Kris' sweet Mother. Cyprinum by Unda Prisca The Soft Lawn by Imaginary Authors Tea Shop by Voroni 303 In The Summer Kitchen by CB I Hate Perfume Mûre et Musc by L'artisan Parfumeur --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/top-notes/support

Rachael whips up a satisfying spinach Cobb Salad!

Hollywood Brown Derby Cobb Salad(found on www.disneyfoodblog.com)Salad Ingredients:-1 cup chopped iceberg lettuce leaves, washed and spun dry -1 cup chopped chicory leaves, washed and spun dry (radicchio and curly endive work just the same) -1 cup tender sprigs of watercress, washed and spun dry -1 pound turkey breast, finely chopped -2 medium-sized, ripe tomatoes, peeled, seeded and finely chopped -1 avocado, peeled, seeded and finely chopped -½ cup crumbled blue cheese (about 2 ½ ounces) -6 strips bacon, cooked crisp, drained, and crumbled* -3 hard boiled eggs, peeled and finely chopped -2 tablespoons snipped fresh chives -1/2 cup bleu cheese, crumbled -½ cup The Hollywood Brown Derby Old Fashioned French Dressing (not the orange French dressing we are used to, more like a vinaigrette)Dressing Ingredients:-2 tablespoons of water -2 tablespoons red wine vinegar -1 tablespoon freshly squeezed lemon juice -½ teaspoon Worcestershire sauce -½ teaspoon salt, or to taste -½ teaspoon minced garlic (one clove) -¼ teaspoon of sugar -1/8 teaspoon of freshly ground black pepper, or to taste -1/8 teaspoon dry English mustard (ground mustard works too!) -1/3 cup vegetable oil -2 tablespoons olive oilDirections:Step 1: Cook bacon and hard-boiled eggs. For an easy tip, cook bacon in the oven at 350 F for 30-40 mins. while preparing everything else!Step 2: Next you want to work on your dressing! In a small bowl, combine water, red wine vinegar, lemon juice, Worcestershire sauce, salt, garlic, sugar, pepper, and dry mustard. You are adding ALL of the dressing ingredients except vegetable oil and olive oil. Whisk together until well blended. Whisking constantly, add the vegetable oil and olive oil in a steady stream until the dressing is emulsified. Store covered and chilled until ready to serve. Whisk the dressing to blend just before serving.Step 3: The art and beauty of this salad is that all the ingredients are all very finely chopped! So, get to chopping! Finely chop the iceberg lettuce, chicory, and watercress. Toss the finely chopped iceberg lettuce, chicory and watercress together and arrange in a large salad bowl.Step 4: Chop all ingredients (turkey, avocado, tomatoes, blue cheese, bacon, and eggs). What I learned is that it is better to keep all of these items in separate bowls until you are ready to serve the salad. That way you don't have tomato juices running through the lettuce and other items making everything soggy.Step 5: When ready to serve, arrange all ingredients in straight and separate lines across the top of the greens. Sprinkle the snipped chives in two diagonal lines across the top of the salad (I found it easier just to make one line).Step 6: At the table when you are ready to serve, pour in all of your dressing and toss the entire salad. 

Top a classic salad with an already-cooked rotisserie chicken for a major time-save.

All of this drama over a Cobb Salad?!?

Tom talks about the response to his GoFundMe for a local girl named Ariyana who is battling cancer; Tom and Kevin discuss the Joliet, IL water pipeline vote and what it means for Hammond; Tom learns not to eat a Cobb salad before coming home for dinner; Aaron McDermott stops by to discuss what is going on in the stock market; IN Rep. Mike Andrade comes by bearing gifts of tequila, cigars, and a donation for Ariyana, talks about the way he is working for his district, and brings a musical guest.

Sit back and enjoy this one with your favorite candy or favorite salad. Larry questions the alleged origin of the Cobb Salad and gets into a quarrel with some teenagers and their father over a Trick or Treating technicality. Jacob and Kory discuss the rapper Logic and his connection with this episode. They question whether a Cobb Salad is actually good, how the alternatives compare, and all sorts of other random nonsense as the Curbology crew digs into one of Kory's favorite episodes.

Blood and Hail: A NovelcastWritten by J.D. BrickerRead by Johnny WinjoeArt Design by Will E. Styles"War Of Kings" composed by Jeff Van Dyckemail us at: jessandchadb4@gmail.com

Today’s show is all about the DASH diet, which stands for “Dietary Approaches to Stop Hypertension.” It’s a diet filled with fruits, vegetables,  low-fat dairy and fiber and low in sodium and saturated fat. It’s how I love to eat, and it’s a healthy way of eating whether you have high blood pressure or not. My guest today is Rosanne Rust, MS, RDN, author of the new cookbook, DASH Diet for Two. Rosanne Rust is a dietitian, friend, and the author of The DASH Diet for Two: 125 Heart-Healthy Recipes to Lower Your Blood Pressure Together. Rosanne is an internationally recognized nutrition expert who has a passion for facts. She created her blog, Chew the Facts, to help consumers decipher nutritional facts from myths. She’s also the author of DASH Diet for Dummies, Glycemic Index Cookbook for Dummies, and Calorie Counter Journal for Dummies. In today’s show, we talk about Rosanne’s decision to become a dietitian, and why preventing and treating high blood pressure through a healthy lifestyle is near and dear to Rosanne’s heart. You’ll also get some great recipes, including Noodles with Mushrooms and Cabbage and Grilled Shrimp Stuffed Poppers, an appetizer that will blow your mind.    Show Highlights: The scoop on Rosanne and her story How Rosanne’s blog and website, Chew the Facts, give the facts to combat the misinformation about nutrition Rosanne’s path to becoming a dietitian after battling food intolerances and digestive issues for years Rosanne’s book about the DASH diet Why high blood pressure is more common than you think, with nearly ½ of all US adults having it and 1 in 3 of the world’s population How high blood pressure is often misdiagnosed, even though it contributes to millions of deaths each year How certain populations are affected by high blood pressure at greater risk, like Africans-Americans Rosanne’s personal high blood pressure story, which includes a strong family history and low dose medicine DASH diet basics: “Dietary Approaches to Stop Hypertension” Not for weight loss, but a lifestyle Based on clinical research, trials, and dietary patterns The pattern for all-around healthy eating includes low sodium, 8-10 daily servings of fruits and vegetables, 2-3 daily servings of low-fat dairy, low saturated fat and sugar, and high fiber The lifestyle components of the DASH diet: stay active and manage stress and weight The importance of adding important nutrients in a “food first” health plan An overview of Rosanne’s cookbook and chapters (it’s packed with 125 delicious recipes!) DASH-style Cobb Salad: uses roasted sunflower seeds instead of bacon, fewer blue cheese crumbles, amped-up veggies, and a lighter dressing Grilled Shrimp Stuffed Poppers: uses low-fat cream cheese How eggs and shrimp have gotten a bad rap on most diets, but are allowed on the DASH diet Tips on cutting sodium without sacrificing flavor Noodles with Mushrooms and Cabbage: a Hungarian-inspired recipe with onions, butter, egg noodles, cayenne pepper, mushrooms, and cabbage Baked Apples: a reduced-sugar dessert with heart-healthy nuts Rosanne’s next book is DASH Diet for Dummies, 2nd edition; it’s a reference book on nutrition with 45 recipes   Resources:   DASH Diet for Two: 125 Heart-Healthy Recipes to Lower Your Blood Pressure Together   Rust Nutrition and Chew the Facts blog: https://rustnutrition.com/   Rosanne on: Twitter Instagram Facebook

Today’s show is all about the DASH diet, which stands for “Dietary Approaches to Stop Hypertension.” It’s a diet filled with fruits, vegetables,  low-fat dairy and fiber and low in sodium and saturated fat. It’s how I love to eat, and it’s a healthy way of eating whether you have high blood pressure or not. My guest today is Rosanne Rust, MS, RDN, author of the new cookbook, DASH Diet for Two. Rosanne Rust is a dietitian, friend, and the author of The DASH Diet for Two: 125 Heart-Healthy Recipes to Lower Your Blood Pressure Together. Rosanne is an internationally recognized nutrition expert who has a passion for facts. She created her blog, Chew the Facts, to help consumers decipher nutritional facts from myths. She’s also the author of DASH Diet for Dummies, Glycemic Index Cookbook for Dummies, and Calorie Counter Journal for Dummies. In today’s show, we talk about Rosanne’s decision to become a dietitian, and why preventing and treating high blood pressure through a healthy lifestyle is near and dear to Rosanne’s heart. You’ll also get some great recipes, including Noodles with Mushrooms and Cabbage and Grilled Shrimp Stuffed Poppers, an appetizer that will blow your mind.    Show Highlights: The scoop on Rosanne and her story How Rosanne’s blog and website, Chew the Facts, give the facts to combat the misinformation about nutrition Rosanne’s path to becoming a dietitian after battling food intolerances and digestive issues for years Rosanne’s book about the DASH diet Why high blood pressure is more common than you think, with nearly ½ of all US adults having it and 1 in 3 of the world’s population How high blood pressure is often misdiagnosed, even though it contributes to millions of deaths each year How certain populations are affected by high blood pressure at greater risk, like Africans-Americans Rosanne’s personal high blood pressure story, which includes a strong family history and low dose medicine DASH diet basics: “Dietary Approaches to Stop Hypertension” Not for weight loss, but a lifestyle Based on clinical research, trials, and dietary patterns The pattern for all-around healthy eating includes low sodium, 8-10 daily servings of fruits and vegetables, 2-3 daily servings of low-fat dairy, low saturated fat and sugar, and high fiber The lifestyle components of the DASH diet: stay active and manage stress and weight The importance of adding important nutrients in a “food first” health plan An overview of Rosanne’s cookbook and chapters (it’s packed with 125 delicious recipes!) DASH-style Cobb Salad: uses roasted sunflower seeds instead of bacon, fewer blue cheese crumbles, amped-up veggies, and a lighter dressing Grilled Shrimp Stuffed Poppers: uses low-fat cream cheese How eggs and shrimp have gotten a bad rap on most diets, but are allowed on the DASH diet Tips on cutting sodium without sacrificing flavor Noodles with Mushrooms and Cabbage: a Hungarian-inspired recipe with onions, butter, egg noodles, cayenne pepper, mushrooms, and cabbage Baked Apples: a reduced-sugar dessert with heart-healthy nuts Rosanne’s next book is DASH Diet for Dummies, 2nd edition; it’s a reference book on nutrition with 45 recipes   Resources:   DASH Diet for Two: 125 Heart-Healthy Recipes to Lower Your Blood Pressure Together   Rust Nutrition and Chew the Facts blog: https://rustnutrition.com/   Rosanne on: Twitter Instagram Facebook

Rachael whips up a satisfying spinach Cobb salad!

It's time to clear the docket! This week, Helen Zaltzman (The Allusionist, Veronica Mars Investigations) joins Judge Hodgman and Bailiff Jesse to discuss Alan Ruck, angry customer service letters, audiobooks, soap conservation, cemetery walks, anonymous letters, and more!

Alex and Av do a deep dive on the origins of the Cobb Salad in Season 2, Episode 3: "Trick or Treat". Original Air Date: October 7, 2001 Synopsis: Larry offends two uncostumed trick-or-treaters by not giving them candy, so they show him the "trick" side of Halloween. He also alienates Cheryl's screenwriter friend Cliff and a Jewish neighbor. Send us your comments, questions, feedback and suggestions at prettygoodcurbpod@gmail.com. --- Send in a voice message: https://anchor.fm/pretty-good-curb-pod/message

Rachael whips up Cobb salad with sliced steak!

Rachael whips up a Cobb salad with sliced steak!

Hartglass & De Mattei, From Dairy to Oats; the Battle of the Burgers; Cobb Salad, Hot Drinks and more!On today’s IT’S ALL ABOUT FOOD with Caryn Hartglass and Gary De Mattei, it’s all about oats: converting dairy farms To organic oat farms. Also, hear about the battle of the burgers – beef versus the Impossible, what’s really real and good for you? Plus get great recipes including the New Classic Cobb Salad, Purple Potato Salad, Winter Vegan Hot Drinks and more.

Rachael is whipping up a Cobb salad with sliced steak!

Not Caesar, not egg, not even fruit, but yes, the COBB SALAD is the one we are feeling like.   With special guest, Dane's brother Spencer, we talk about all kinds of salad-related things! Send us your questions and be featured on the show! Patreon.com/thePJCcast facebook.com/thePJCcast  instagram.com/thepjccast/ Email: thePJCcast@gmail.com Twitter: @ThePJCcast

If you board it, they will come. And if you put snacks, appetizers, and nibbles on a board, everyone at your table will eat and enjoy every bite! Whether you call them cheese boards, snack boards, appetizer boards, or charcuterie boards, Maegan Brown, author of Beautiful Boards, has the complete scoop on creating irresistible boards for every eating occasion. Maegan Brown is The Baker Mama and author of the stunning new cookbook, Beautiful Boards. She has tips for everything from creating a sensational Cobb Salad Board piled high with all the fixings to a make-your-own Pancake Board, complete with colorful berries, maple syrup, and bacon on the side! Tune in for my delightful conversation with Maegan. If you’re looking for a new way to serve food that’s fun, interesting, and easy, then this is the show for you! Show Highlights: The story of Maegan, The Baker Mama, who is the mom of four kids under age 8 and is married to her fellow foodie husband, with whom she makes her home in Dallas, TX How Maegan’s blog began in 2012 with a focus on baking but branched out into family-friendly original recipes and entertaining How Maegan’s background is in family-friendly meals that have people gathering around the table to enjoy great food Maegan’s food philosophy revolves around helping kids to have an appreciation for food and the work that goes into growing and preparing it How boards give everyone the freedom to pick and choose the foods they want Why the 1970’s Lazy Susan was the precursor to today’s board meals A look inside Maegan’s book, filled with 50 creative snack, appetizer, holiday, breakfast, dinner, and brunch ideas Why Maegan’s boards are produce-centric, loaded with fruits and vegetables How to start with a small collection of boards and grow your collection as you go Where to get boards: www.boardsbythebakermama.com, World Market, Crate & Barrel, Target, and Trader Joe’s Maegan’s dad’s boards, which are handcrafted from start to finish How to clean a board properly with dish soap and warm water The secret to great boards is that there are no rules; be creative and learn as you go Why boards are approachable and interesting to everyone Maegan’s Cobb Salad board components: hard-boiled eggs, lettuce, pecans, roasted chicken, tomatoes, red onion, croutons, cheese, bacon bits, avocado, and dressing Maegan’s Candy Cane Caprese Board components: mozzarella, tomatoes, basil, olive oil, and balsamic vinaigrette Some of Maegan’s other boards include a Game Day Board, Rainbow Board, New Year’s Eve Board, Princess Board, Vegan Board, and Gluten-Free Board How you can ask the bakery experts in your supermarket to help with your board A behind-the-scenes look at the photography procedure to make the boards look fresh and delicious What’s next for Maegan? “We are enjoying the ride, and we’re working to grow the board business and take it to the next level.” A random question from the Mason jar about the one food that The Baker Mama just doesn’t like Resources: WANT TO BUY A BOOK AND A HAND-CRAFTED BOARD? CHECK OUT MAEGAN'S NEW BUSINESS, Boards by the Baker Mama: https://boardsbythebakermama.com/ Website: http://thebakermama.com Instagram: https://www.instagram.com/thebakermama/ Facebook: https://www.facebook.com/thebakermamablog Giveaway: We are giving away a copy of Beautiful Boards: 50 Amazing Snack Boards for Any Occasion by Maegan Brown, The Baker Mama, to one lucky U.S. winner. To enter to win, tell me about your favorite way to create snack and/or meal boards ... or tell me why you'd love to win a copy of Beautiful Boards. GIVEAWAY ends December 18th, 2019 (just in time for the holidays)!

If you board it, they will come. And if you put snacks, appetizers, and nibbles on a board, everyone at your table will eat and enjoy every bite! Whether you call them cheese boards, snack boards, appetizer boards, or charcuterie boards, Maegan Brown, author of Beautiful Boards, has the complete scoop on creating irresistible boards for every eating occasion. Maegan Brown is The Baker Mama and author of the stunning new cookbook, Beautiful Boards. She has tips for everything from creating a sensational Cobb Salad Board piled high with all the fixings to a make-your-own Pancake Board, complete with colorful berries, maple syrup, and bacon on the side! Tune in for my delightful conversation with Maegan. If you’re looking for a new way to serve food that’s fun, interesting, and easy, then this is the show for you! Show Highlights: The story of Maegan, The Baker Mama, who is the mom of four kids under age 8 and is married to her fellow foodie husband, with whom she makes her home in Dallas, TX How Maegan’s blog began in 2012 with a focus on baking but branched out into family-friendly original recipes and entertaining How Maegan’s background is in family-friendly meals that have people gathering around the table to enjoy great food Maegan’s food philosophy revolves around helping kids to have an appreciation for food and the work that goes into growing and preparing it How boards give everyone the freedom to pick and choose the foods they want Why the 1970’s Lazy Susan was the precursor to today’s board meals A look inside Maegan’s book, filled with 50 creative snack, appetizer, holiday, breakfast, dinner, and brunch ideas Why Maegan’s boards are produce-centric, loaded with fruits and vegetables How to start with a small collection of boards and grow your collection as you go Where to get boards: www.boardsbythebakermama.com, World Market, Crate & Barrel, Target, and Trader Joe’s Maegan’s dad’s boards, which are handcrafted from start to finish How to clean a board properly with dish soap and warm water The secret to great boards is that there are no rules; be creative and learn as you go Why boards are approachable and interesting to everyone Maegan’s Cobb Salad board components: hard-boiled eggs, lettuce, pecans, roasted chicken, tomatoes, red onion, croutons, cheese, bacon bits, avocado, and dressing Maegan’s Candy Cane Caprese Board components: mozzarella, tomatoes, basil, olive oil, and balsamic vinaigrette Some of Maegan’s other boards include a Game Day Board, Rainbow Board, New Year’s Eve Board, Princess Board, Vegan Board, and Gluten-Free Board How you can ask the bakery experts in your supermarket to help with your board A behind-the-scenes look at the photography procedure to make the boards look fresh and delicious What’s next for Maegan? “We are enjoying the ride, and we’re working to grow the board business and take it to the next level.” A random question from the Mason jar about the one food that The Baker Mama just doesn’t like Resources: WANT TO BUY A BOOK AND A HAND-CRAFTED BOARD? CHECK OUT MAEGAN'S NEW BUSINESS, Boards by the Baker Mama: https://boardsbythebakermama.com/ Website: http://thebakermama.com Instagram: https://www.instagram.com/thebakermama/ Facebook: https://www.facebook.com/thebakermamablog Giveaway: We are giving away a copy of Beautiful Boards: 50 Amazing Snack Boards for Any Occasion by Maegan Brown, The Baker Mama, to one lucky U.S. winner. To enter to win, tell me about your favorite way to create snack and/or meal boards ... or tell me why you'd love to win a copy of Beautiful Boards. GIVEAWAY ends December 18th, 2019 (just in time for the holidays)!

Episode 22 - Josh Baker tells the story of his journey with his wife through the trials and tribulations of in vitro fertilization and a cobb salad that almost prevented it all. This is part of our OffBeat: Hilariously True Stories series in partnership with the Blue Whale Comedy Festival and thanks to Duet Jazz Club for hosting. Find us at www.storyclubtulsa.com or on your second favorite social media to find out more about our upcoming shows. If you'd like to tell your story on one of our upcoming shows, message us on our website. We'd love to hear from you! ADULT CONTENT AND STRONG LANGUAGE USED. Music by Doron Deutsch

By : Harsh Dose >>>>>>>> MIXTAPETH.COM

"Ex and the City" NEIIIIIGH! This week we are four of the wildest horses this here city has ever seen! Since it’s the season two finale we brought back one of our favorite guests and SATC experts, James Tison (@jamestison)! This episode has it all: Steve, extended horse metaphors, Mr. Big wearing sandals, and a truly insane Cobb salad. Can Carrie and Mr. Big be just friends? Or will he ruin it all as per usual? Let's find out! Please remember to subscribe, rate, and follow us! No One Will Watch TV with Us: @noonewillwatch Lilian Tanner: @liliantanner Ethan Charles Abramson: @_ethancharles Emily Austin: @chemilychaustin --- Support this podcast: https://anchor.fm/no-one-will-watch-tv-with-us/support

Its true thats why you don't eat a cobb salad at a denny diner at 2 in the morning

Bacon trickery, BBQ nerdery, and salads for people who hate salad. Plus, some inside baseball on cattle rating (there’s grade inflation), how chef John Cox's ranch accidentally bought one of the most fecund bulls in America (and what a Ferdinand he is), and what went down when he lost to Bobby Flay. Smart Mouth is on Patreon - contribute and help keep this thing going! www.patreon.com/smartmouthpodcast www.facebook.com/smartmouthpodcast/ www.instagram.com/smartmouthpodcast/ Please subscribe to (and rate & review) this podcast in iTunes or the Podcasts app so you never miss an episode! https://itunes.apple.com/us/podcast/smart%E2%80%A6/id1171755407?mt

Looking for a light lunch? These two salad options may be the right choice for you! We'll dive into the histories of these two foods, talk about the science behind their cheesier ingredients, and find out whether one stands out from the other when you're looking for a nutritious lunch.  Cobb Salad Recipe - NY Times

Gimmie, gimmie, gimmie! I want! I need! Humans will do anything for wealth, power, sex, drugs, and anything else we think holds us above others. We want to be the best. The one who looks down at the rest and thinks of the poor as nothing more than bacon bits on a Cobb Salad. Is that good? We don't know. Come with us as we examine one case in-particular, with one of our favorite guests. Mr. Pastrami.

This book is a ton of fun. To Live and Dine in L.A.: Menus and the Making of the Modern City (Angel City Press) taps the deep and colorful collection of Southern California restaurant menus archived by the Los Angeles Public Library. Author Josh Kun, a professor in the Annenberg School for Communications and Journalism at the University of Southern California, presides over beautiful pages showing a century of menus, ranging from the Art Deco high points of the Brown Derby (purportedly where the Cobb Salad was invented) to the low points of “Southern” style joints whose menus used stereotype Aunt Jemima-type depictions of African American women to draw in customers. My favorites include a menu for the Hangman’s Tree Cafe, a joint in the San Fernando Valley that seemed to be working the theme of serving last meals. Fun? Kun uses the images to spin a narrative about class, race and, of course, food in the history of Los Angeles. Enjoy. Learn more about your ad choices. Visit megaphone.fm/adchoices

This book is a ton of fun. To Live and Dine in L.A.: Menus and the Making of the Modern City (Angel City Press) taps the deep and colorful collection of Southern California restaurant menus archived by the Los Angeles Public Library. Author Josh Kun, a professor in the Annenberg School for Communications and Journalism at the University of Southern California, presides over beautiful pages showing a century of menus, ranging from the Art Deco high points of the Brown Derby (purportedly where the Cobb Salad was invented) to the low points of “Southern” style joints whose menus used stereotype Aunt Jemima-type depictions of African American women to draw in customers. My favorites include a menu for the Hangman’s Tree Cafe, a joint in the San Fernando Valley that seemed to be working the theme of serving last meals. Fun? Kun uses the images to spin a narrative about class, race and, of course, food in the history of Los Angeles. Enjoy. Learn more about your ad choices. Visit megaphone.fm/adchoices

This book is a ton of fun. To Live and Dine in L.A.: Menus and the Making of the Modern City (Angel City Press) taps the deep and colorful collection of Southern California restaurant menus archived by the Los Angeles Public Library. Author Josh Kun, a professor in the Annenberg School for Communications and Journalism at the University of Southern California, presides over beautiful pages showing a century of menus, ranging from the Art Deco high points of the Brown Derby (purportedly where the Cobb Salad was invented) to the low points of “Southern” style joints whose menus used stereotype Aunt Jemima-type depictions of African American women to draw in customers. My favorites include a menu for the Hangman’s Tree Cafe, a joint in the San Fernando Valley that seemed to be working the theme of serving last meals. Fun? Kun uses the images to spin a narrative about class, race and, of course, food in the history of Los Angeles. Enjoy. Learn more about your ad choices. Visit megaphone.fm/adchoices

TOPIC: Delays This week, Dan and Merlin talk about delays, agency, power, and why yelling at people about your problems rarely helps anyone.

TOPIC: Delays This week, Dan and Merlin talk about delays, agency, power, and why yelling at people about your problems rarely helps anyone.

Susan shows her favorite tricks for coring and cutting avocado

In this Shoe, DNA chat about Denee's big announcement (0:43), peruse some news (8:01), and play a baseball themed round of True or False! (27:05)