Podcasts about Coleslaw

Omeletky dnes budou o dědičnosti. Můj manžel spadl ze žebříku a zlomil si tři obratle. Já jsem uklouzla v kuchyni a zlomila jsem si několik žeber. Když si krátce na to náš syn při vodním lyžování poranil meniskus, prohlásil: „Co kdybychom se posadili na pohovku a přivázali se k ní?" Halina Pawlowské přečte svoji povíku O cti. Uslyšíte příběh Karla Krenka Nezkazit jiným radost. A přidáme recept na salát Coleslaw.

It's a Lick the Plate family affair kicking us off for Season 3! WHAT'S ON THE PLATE: Melissa Nettleford (2:46) – No Expenses Spared. Sergio's Italian. Asian Fusion. Food Fuelled By Love.Milton Lopes (5:12) – Portuguese Birthday Song! Wine Memories. Chateauneuf du Pape. Cote du Rhone. England Is Not A Wine Country.Ricardo Castro (12:20) – Brazilian BBQ Delights. Rice with Feijoada. Vance LaRoy (14:04) – Show Me Good BBQ: Gates BBQ! Slabs With Good Edges. The Bernie Mac. Burnt Ends.Sweet & Mild BBQ Sauce.Alexis Dionne (16:03) – Buddakan Asian Fusion. Tatiana's NYC.Kevin Fullinck (18:00) – Venezuelan Food! Chicken & Waffles.Carl Dusu (18:53) – Chicken Tagine. Moroccan Flatbread and Tea. Dominos Pizza Party!Sharon Rose (23:06) – Greek King Prawn Linguine with Green Sauce. Cocktails!Mitchell Zhangazha (24:36) – Seafood Boils. Hot & Juicy Shrimp in Dulwich. Angry Crab Shack. Durrock Knox (25:58) – Salmon Cakes with Yum Yum Sauce & Hot Sauce. The Final Word Cocktail.Sian Deia (28:03) – Food For Every Occasion. Cheesy Chips. Red Leicester, Mature Cheddar, Mozzarella.Simeon Montague (32:29) – Tacos & Margaritas! Home Cooked Food Made From Love. Hibachi! Sushi.Toyan Thomas-Browne(36:44) – More Birthday Songs. CAKE! Hummingbird Rainbow Cake Remixed. Carrot & Red Velvet Cake. Cream Cheese Frosting. Sprinkles!Jazz (39:31) – Japanese Food. Chargrilled Eel Sushi. Lamb, Rice & Peas and Coleslaw. Oreo Milkshake. Anything But Cake. Alcohol!Ash, the Travelling Sensei (42:57) – No Birthday Cake. Swahili BBQ On A Water Safari. Family Time. Mum's Sausage Casserole. Grandpa's Jerk Pork.Kyle Cox (46:08) – Full English Breakfast. Bacon! Red Velvet Cake. Ole & Steen's Cinnamon Social Log. Steve Warwick (50:26) – Laughs and Good TimesDujonna Gift (51:18) – Funeral Food. Curry Goat, Rice & Peas, Coleslaw. Fried Chicken. Curry Chicken.Ralph Lewis (51:57) – Exploring the Alternatives & Newness. Enjoy Life!Kimberly Nichole (52:48) – Birthday Love & Appreciation!Taofique (53:09) – And Sometimes We Fast! Red Velvet Cake Request. Replenishment. Lick the Plate's Instagram and TikTok: @licktheplatepodcast Cameron's Instagram and TikTok: @cbjarts licktheplatepodcast@gmail.comInstrumentals, mixing and mastering of the theme song "Lick the Plate" courtesy of Adam Farrell. @farrell33a on Instagram Additional background music provided by https://slipstreammusic.comTrack: "Differences", xander.Download / Stream: https://get.slip.stream/IWrZvIListen on Spotify: https://go-stream.link/sp-xander Track: "Beaming", Johnny MooreDownload / Stream: https://get.slip.stream/mgVEM5Listen on Spotify: https://go-stream.link/sp-johnny-moore Track: "Mild Evenings", Johnny MooreDownload / Stream: https://get.slip.stream/IXwJ07Listen on Spotify: https://go-stream.link/sp-johnny-moore Track: "Process for Us", Johnny MooreDownload / Stream: https://get.slip.stream/G4mqBQListen on Spotify: https://go-stream.link/sp-johnny-moore Track: "Gymnastics"Download / Stream: https://get.slip.stream/Zvaavu Hosted on Acast. See acast.com/privacy for more information.

Today's recipe is 3-Ingredient Coleslaw Recipe.Here are the links to some of the items I talked about in this episode: #adMixing BowlMeasuring SpoonsCreamy ColeslawPulled Pork ColeslawColeslaw for Fish TacosAll New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo

Enjoy an unlocked episode from the Weekend at Effy's patreon!If you enjoyed this episode and want support the podcast, come join the pleasure zone. Get early episodes, bonus minisodes, merch discounts, Effy video blogs, puppy content and weather reports and much much more. patreon.com/weekendateffysSEE EFFY LIVE:- 3/28 love wrestling calgary al- 3/29 gcw thalia hall chicago il- 3/30 gcw pop's sauget il - 4/11 olde wrestling ohioSEND TO EFFY:650 Ponce De Leon Ave Ste. 300 #2936Atlanta, GA 30308Book EFFY:effylives.comWear EFFY:wrestlingis.gay-Petár@lowskydance.bsky.social lsdlauren.cometsy.com/shop/LOWSKYDANCE

Boyd and Josh are back with staunch guest Alan Alger who has some typically forthright views after our disappointing draw at Old Trafford. In fact we all have forthright views. We also discuss the Sky punditry and the free kick controversy and look ahead to what is a weird situation this week in the return leg of the Champions League tie v PSV, and the Chelsea game this weekend. arsenalpodcast.net  @arsenalpodcast  Produced by Josh Landy  Engineered by Leon Gorman  A Playback Media Production  playbackmedia.co.uk  Copyright 2025 Playback Media Ltd - playbackmedia.co.uk/copyright Learn more about your ad choices. Visit podcastchoices.com/adchoices

what will you do when the plane comes? we don't really give a fuck because it comes with coleslaw. what Hosted on Acast. See acast.com/privacy for more information.

Kankelfritz and Friends Discuss one of the oddest popsicle flavors now available on the market, also tips to help if distracted in prayer.

In this Thanksgiving-themed episode of The Sispatch, Jasmine and Bevin are joined by two very special guests: their cousin Janelle and Bevin's husband, Thomas. Together, they dive into the hilarious chaos that is Thanksgiving, sharing their food preferences, quirky traditions, and the roles everyone plays during the holiday. From debating the best side dishes to revealing who's most likely to burn the turkey, this episode is packed with laughs, personal anecdotes, and sibling-style banter. They also tackle some fun Thanksgiving trivia, dropping surprising facts about food, traditions, and the weird history of this iconic holiday. Whether you're team pumpkin pie or pecan pie, this episode is sure to get you in the Thanksgiving spirit—and maybe make you a little hungry, too. Timestamps: 00:00 – Thanksgiving Greetings and IntroductionsMeet the family! Bevin and Jasmine introduce their guests, Janelle and Thomas, with a few fun (and slightly embarrassing) anecdotes to set the tone. 02:53 – Thanksgiving Icebreakers and Fun QuestionsRapid-fire “who's most likely” Thanksgiving edition: Who's most likely to burn the turkey? Lots of laughs, some light roasting, and plenty of chaos. 08:09 – Thanksgiving Food Traditions and Preferences Everyone shares their must-have Thanksgiving dishes (spoiler: coleslaw is a hot topic). Turkey vs Ham? Food fails and funny stories from Thanksgivings past. 18:28 – Roles and Responsibilities During Thanksgiving Who's the planner, who's the eater, and who's just there for the pie? 26:20 – Thanksgiving Trivia and Fun Facts

In this episode of Do This, Not That, host Jay Schwedelson answers listener questions in the "Ask Us Anything" segment. He addresses a work-related question from Micah in Boston about choosing or optimizing marketing technology platforms, offering practical tips on leveraging ChatGPT for vendor comparisons and maximizing existing platform use. In the ridiculous question segment, Jay shares his candid opinions on traditional Thanksgiving dishes and humorous anecdotes about holiday gatherings.=================================================================Best Moments:(01:08) Question from Micah about optimizing marketing technology platforms(02:02) Using ChatGPT to compare vendors and generate RFPs(04:18) Strategies for maximizing the value of current Martech platforms(05:50) Sponsor message for Marigold email platform(06:38) Ridiculous question from Lucy about Thanksgiving dishes(07:03) Jay's opinions on various Thanksgiving foods(09:18) Humorous anecdotes about guests bringing food to Thanksgiving=================================================================MASSIVE thank you to our Sponsor, Marigold!!Marigold is a relationship marketing platform designed to help you acquire new customers and turn them into superfans with their best-in-class loyalty solutions. Don't take my word for it though, American Airlines, Honeybaked Ham, Title Boxing, and Notre Dame University are also customers!Regardless of your size, check out Marigold today to get the solution you need to grow your business!Check out this free content from marigold that Jay has loved digesting, 5 Steps For Selecting The Right Email Marketing Platform.

Effy is taking the week off.Petár is crying in the Zemeckis movie.——Get early episodes, bonus minisodes, merch discounts, Effy video blogs, puppy content and weather reports in the Pleasure Zone: patreon.com/weekendateffysSponsor the podcast: weekendateffys@gmail.comSEND EFFY:650 Ponce De Leon Ave Ste. 300 #2936Atlanta, GA 30308Book EFFY:effylives.comWear EFFY:wrestlingis.gay-Petár@lowskydance.bsky.social lsdlauren.cometsy.com/shop/LOWSKYDANCE --- Support this podcast: https://podcasters.spotify.com/pod/show/effylives/support

Visit SLAW to learn more about this week's artist. 

Art is in denial.   Theme: Struttin' by Louie Zong   Music from https://filmmusic.io "Blip Stream"  by Kevin MacLeod (https://incompetech.com) License: CC BY (http://creativecommons.org/licenses/by/4.0

At Mangia, we have a somewhat less formal name for this: Barbecue on a Bun. This is very similar to pulled pork if you have ever had that great Southern favorite. The meat, cooked slowly and for a long time, should almost fall apart when poked with a fork. There is nothing better to serve with pork made like this than fresh coleslaw. While the barbecued meat can be made in advance, the coleslaw should not be. It will become watery and "off-tasting." Make it close to serving time so that it is creamy and rich, tart and sweet, and let it serve as the perfect foil to the delicious, saucy pork.

LET'S DISCUSS MISS NAIL PLAYING NICE WITH WITH COLESLAW? IS THIS THE ULTIMATE BETRAYAL....MEL WORKING WITH NICK CANNON? CONTESSA A ONE TRICK PONY? ALWAYS COMING FOR HEAVENLY AND NOT SCOTT? MARSAU FATHER OF THE YEAR?Become a supporter of this podcast: https://www.spreaker.com/podcast/brand-new715--2075014/support.

Coleslaw and Curry Vic's VIP'spop quizpicky tea Steph's America's got talent experience

Tyler Carr returns with tales from Disney Land tomorrow!  In the meantime we take our best guess at his 'Celebrity Encounter' while there.  Derrick Stroup joins the show from Rumors Comedy Club.@TylerCarrfm@Energy106fmTyler Carr on Tik Tok

Jenny and Bailey talk about shutting off their brains in the Ladies Room, HR managers fire us, and more!

Jenny and Bailey talk about shutting off their brains in the Ladies Room, HR managers fire us, and more!

Jenny and Bailey talk about shutting off their brains in the Ladies Room, HR managers fire us, and more!

Today's recipe is Air Fryer Fish Tacos.Here are the links to some of the items I talked about in this episode: #adColeslaw For Fish TacosAir Fryer TilapiaAir Fryer SalmonCooking Shrimp From FrozenMeasuring SpoonsBasting BrushAir FryerCutting BoardChef's KnifeTongsAll New Chicken CookbookROTD Facebook GroupHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo

We welcome you back to another episode of Upstairs Neighbors! Today your neighbors are talking about Costco, Cane's, and the Olympic Games. How much is a Costco membership and why does everyone think they cost $500? What is your Canes Order? The Olympics have basketball...? They're discussing all of this and more so It's time to lock in.  Video Available on our Youtube Channel Upstairs Neighbors Podcast ☆ IG: @upstairsneighborspod  Tiktok: @upstairsneighborspod Follow our hosts:  Maya IG: Mayamoto_ Maya Tik Tok: Mayahasatiktok Dom IG: Domrobxrts Dom Tiktok: Domnotateenmom  

Hey there, party people and potluck pros! Welcome back to our little corner where we swap tales and tips that make every kitchen escapade a breeze. Today, we're diving into a topic hotter than a July barbecue—potluck panics! Yes, it's that time of year when invites to gatherings are popping up faster than daisies, and the pressure to bring something wow-worthy can really stir the pot. So, buckle up, buttercups, as we tackle how to be the star of your next social soirée without breaking a sweat!   **Potluck Perils Be Gone:** Let's be real, the idea of whipping up something fabulous enough to travel and charm a crowd can be a bit daunting. But fear not! I'm here to help you navigate these waters with grace and a dash of flair. Here are five tips to soothe any potluck anxiety and boost your culinary confidence.   ### 1. Smoky Pulled Pork Sliders   **Ingredients:** - 3 lbs pork shoulder - 1 tablespoon salt - 1 tablespoon paprika - 1 tablespoon garlic powder - 1 cup barbecue sauce (plus extra for serving) - 1/2 cup chicken broth - Mini buns - Coleslaw (store-bought or homemade)   **Instructions:** Rub the pork shoulder with salt, paprika, and garlic powder. Place in a slow cooker and pour the chicken broth around it. Cook on low for 8 hours or on high for 4 hours. Once cooked and tender, shred the pork using two forks. Mix in the barbecue sauce. Serve on mini buns with a spoonful of coleslaw and a drizzle of extra barbecue sauce.   ### 2. Sunshine Quinoa Salad   **Ingredients:** - 1 cup quinoa (cooked according to package instructions and cooled) - 1 can chickpeas, drained and rinsed - 1 cucumber, diced - 1 cup cherry tomatoes, halved - 1/4 cup chopped fresh parsley - Juice of 1 lemon - 2 tablespoons olive oil - Salt and pepper to taste   **Instructions:** In a large bowl, combine the cooked quinoa, chickpeas, cucumber, cherry tomatoes, and parsley. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss to combine. Chill in the refrigerator until ready to serve.   ### 3. Decadent Chocolate Torte   **Ingredients:** - 1 cup unsalted butter - 1 cup sugar - 1 cup dark chocolate chips - 1/2 cup cocoa powder - 1 teaspoon vanilla extract - 4 eggs   **Instructions:** Preheat your oven to 350°F (175°C) and grease a 9-inch round baking pan. In a saucepan over low heat, melt the butter and chocolate together until smooth. Remove from heat and stir in sugar, cocoa powder, and vanilla. Beat in the eggs, one at a time, until well combined. Pour the batter into the prepared pan. Bake for about 25 minutes. The center will seem slightly soft. Cool completely before slicing. Serve with a dusting of powdered sugar or whipped cream.   ### 4. Buffalo Chicken Dip   **Ingredients:** - 2 cups cooked chicken, shredded - 1 package (8 oz) cream cheese, softened - 1/2 cup buffalo wing sauce - 1/2 cup ranch dressing - 1/2 cup shredded cheddar cheese   **Instructions:** Preheat your oven to 350°F (175°C). In a bowl, combine all ingredients except the cheddar cheese. Transfer to a baking dish and sprinkle with cheddar cheese. Bake for 20 minutes or until hot and bubbly. Serve with chips, celery sticks, or carrot sticks.   ### 5. Caprese Skewers   **Ingredients:** - Cherry tomatoes - Fresh basil leaves - Mozzarella balls - Balsamic glaze for drizzling - Skewers or toothpicks   **Instructions:** Thread a cherry tomato, a fresh basil leaf, and a mozzarella ball onto a skewer or toothpick. Arrange the skewers on a platter. Drizzle with balsamic glaze before serving.   These recipes are all perfect for a potluck because they can be made ahead of time and are easy to transport. Enjoy your cooking and the compliments you'll receive at your next gathering! So pop in your earbuds, and let's do this!  I hope this episode truly blesses and inspires you!     Xx Blaga P.S. Have you checked out ‘The Speedy Gourmet' yet? It's the app I've been building just for you. Imagine this: drag and drop to customize meal plans or create your own from over 200+ recipes, searchable by filters like proteins, episodes and cooking methods, makes planning a snap. Plus, an adaptable, clickable grocery list so you never miss a beat—or a beet!  And because I love my podcast family, here's a special offer just for you. Try ‘The Speedy Gourmet' free for 14 days, and if you love it, it's just $3 a month with the code PODCAST. That's over 50% off the regular price! Head over to thespeedygourmet.org and start your free 14 day trial today. Become an insider and get weekly updates, and exclusive insider trainings, resources and support that you won't find in the show! https://busymamamealplanning.com/page/become-an-insider Email us: hello@busymamamealplanning.com   Have a question? Send me a DM @blagagoertzen

Today's recipe is Coleslaw for Fish Tacos.Here are the links to some of the items I talked about in this episode: #adBig BowlMeasuring CupCutting BoardChef's KnifeMeasuring SpoonsAll New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo

Do you feel like you have an old movie reel playing constantly in your head? A story that tells you all the things you can't do or be? Maybe your reel tells you that you'll never be fit, or that you can't save money, or that you're bad at relationships, or terrible at public speaking. We all have limiting beliefs that we picked up over the years and many of us don't realize that we can put these ideas down in favor of newer, truer beliefs. What would your life look and feel like without these falsehoods weighing you down? If a magical life is what you crave, it's time to face these limiting beliefs in order to evolve into the majestic creature you were born to be! While we wander through the woods, begin to untangle the story you've been spinning, there's a better tale waiting to be written. What am I reading?Green Dot by Madeleine GrayBecoming Supernatural: How Common People Are Doing The Uncommon by Joe DispenzaWhat am I playing on repeat?Rebel Rebel by David BowieWhat's for dinner?Loaded Beans & RiceSpanish rice- basmati rice, veggie broth, tomato sauce, garlic, cuminKidney beans - sautéed in olive oil, garlic, tomato paste, cumin, green chilies Coleslaw- shredded cabbage, vinegar or pickle juice, Mayo Pickled onion- 3 tablespoons water, : tablespoons apple cider vinegar, 2 teaspoons sugar, 1/4 teaspoon salt AvocadoShredded cheeseOlive Oil Oatmeal CookiesIngredients:1/2 cup + 4 tablespoons all-purpose flour   1/2 cup + 4 tablespoons old-fashioned oats6 tablespoons brown sugar2 tablespoons granulated sugar1/2 teaspoon ground cinnamon1/4 teaspoon salt1/2 teaspoon baking soda4 tablespoons beaten egg 1 tsp vanilla extract4 tablespoons olive oilDIRECTIONS:Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.In a small bowl, whisk together the flour, oats, brown sugar, granulated sugar, cinnamon, salt and baking soda until combined. Add the egg and vanilla and mix together with a fork to combine. Pour in the olive oil and mix until combined.Scoop the dough out onto the parchment paper lined cookie sheet. Bake in preheated oven for 9-10 minutes, until the cookies are just lightly browned on the edges.Cool and enjoy!

I began with Executive Chef Kyle Timpson, who started out with aspirations to be a pastry chef. Sometime after graduating Atlantic Cape Community College, he found that challenging himself within a larger spectrum was appealing, and cultivated a space where he could continue to grow in the industry. Today, Executive Chef Timpson joined us to talk about the delicious steakhouse and beverage menus at SIN in Philadelphia, and what to look forward to in the coming weeks. (https://www.sinphiladelphia.com)I next spoke with Army Veteran, Cookbook Author, three-time Food Network winner and Executive Chef Kevin Cooper aka "Chef Steek." Chef Steek sat down with me to discuss how he began in the culinary world, what influenced his progression within the industry, and what it was like to not only appear on the Food Network, but also win and be able to open the Chicken Guy in King of Prussia. Chef Steek and I also dug into the menu items available at the Chicken Guy, along with some of the milkshakes too--have I mentioned how much of a sweet tooth I have? Well, you'll hear from both of us on what to bite (and sip) at his spot in the KOP Mall. (https://chickenguy.com)My final guest, Executive Chef Alex Tellez, joined Food Farms and Chefs to discuss Sor Ynes and all the delicious offerings on their menu; from scratch made tortillas to mezcal flights--Sor Ynes focuses on traditional Mexican ingredients and techniques to prepare their fresh and piquant menu. I know that I have my eye out on their "Shrimp Al Ajillo" with a mezcal tasting flight, and I'll save some room for dessert! Just keep your eyes peeled on their socials, as they're getting ready to change up the menu soon! Now that's a tasty treat to look forward to! (https://sorynez.com)

If you treat it right, it's a lot more than that green stuff next to your ribs. Join Noah and Louisa on this traipse through the cabbage patch. Follow us: @NoSubsPlease on Twitter. @NoSubsPlease@mastodon.online on Mastodon. @NoSubsPlease on BlueSky. Noah: @elderrumbao on Twitter, @nsmckinnon@laserdisc.party on Mastodon, @nsmckinnon.bsky.social on BlueSky. 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.

|The Squanchy Show & Bonus content https://www.patreon.com/cayvin |Merch (Free Shipping!) https://cayvinuniverse.square.site/

Today on the HowToBBQRight Podcast, we've partnered with Schwank Grills to cut y'all a deal (00:12)! Tyler is off this week so we've got Jacob fillin' in for him while he's on the west coast (00:46)! We've got all kinds of events coming up here this summer (02:29)! I pick Malcom's brain all about his DELICIOUS pork belly chicharrones recipe (06:24)! Malcom's gathered a BUNCH of smokers over the years and I think it's time to ditch a few of them (25:39)... It's that time of the year to get those outdoor patios cleaned up and those grills FIRED up (28:23)! Malcom got a HUGE package from Gamekeeper butchery today and he can't WAIT to cook up some wild game (30:39). Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (33:52)! Malcom's got a LONG LINE of things to cook on his upcoming hog hunt in Texas (34:40)! Our recent coleslaw for a crowd recipe was a HIT on all platforms (37:45)! Here's Malcom's TOP TIPS for fixing those tough ribs (49:06), and where you should be sourcing them for a cookoff (53:14)! If you're cookin' for a crowd and they HATE pork, give these recipes a shot instead (58:29)! I pick Malcom's brain all about his GO-TO BBQ mop recipe (59:35)! Finally, we close out with giving out the FAMOUS bullfrog recipe to get you hoppin' this summer and heading off to Texas for Malcom's hog hunt (1:00:39)!

Today's recipe is The BEST Creamy Coleslaw Recipe.Here are the links to some of the items I talked about in this episode: #adLarge BowlMeasuring CupMeasuring SpoonsCutting BoardChef's KnifeTongsAll New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo 

Thanks for joining me on the Being Beautifully Honest channel! Leave a comment, like & subscribe for more and check out my other videos.Your beautiful skin is waiting at www.inezelizabethbeauty.com and enter the code PERFECT10 for 10% off your first order! Get THE BEST EYELASH STRIPS here! https://temptinglashes.comGet your long-lasting roses rose at Rose Forever shop: $20 off discount code: Honest20https://bit.ly/3CxENWX Get your Byte Aligners For a Discount of $100 off and 75% off an impression kit! http://fbuy.me/v/ewill_1Build your credit and earn reward points with your debit card! Check it out and you'll get 50,000 points ($50) if you sign up: https://extra.app/r/ELZABG2EGV...Join me on my other platforms!WEBSITE: WWW.BEINGBEAUTIFULLYHONEST.COMPODCAST: bit.ly/thebbhpcastSUBSCRIBE TO MY OTHER CHANNEL AT bit.ly/ytcmobeautyTHE BEING BEAUTIFULLY HONEST PODCAST DISCLAIMER: The views and opinions expressed in this video and on The Being Beautifully Honest Podcast Youtube Channel are just that, opinions and views. All topics are for entertainment purposes only! All commentary is Alleged.COPYRIGHT DISCLAIMER UNDER SECTION 107 OF THE COPYRIGHT ACT 1976, ALLOWANCE IS MADE FOR "FAIR USE" FOR PURPOSES SUCH AS CRITICISM, COMMENT, NEWS REPORTING, TEACHING, SCHOLARSHIP, AND RESEARCH. FAIR USE IS A USE PERMITTED BY COPYRIGHT STATUTE THAT MIGHT OTHERWISE BE INFRINGING.#melodyrodgers #sunniminx #carloskingBecome a supporter of this podcast: https://www.spreaker.com/podcast/being-beautifully-honest-podcast--2633173/support.

Crossy may have misheard what the crowd was shouting on Celeb Big BrotherDoes your other half try to get a rise out of you? Wait til you hear about exposure therapy ( fyi not therpist approved)Justin was todays Ins2grand player Hosted on Acast. See acast.com/privacy for more information.

Folks, Jordan Morris joins us on this week's episode where we hear about. 285 year old lemon, the steroid Olympics, why blue whales have been mating with other species, Tennessee naming "Hot Coleslaw" it's official state food, and how AI deepfakes cost a company to lose millions of dollars Pre-order Jordan's new book 'Youth Group' here: https://us.macmillan.com/books/9781250789235/youtBecome a patron for weekly bonus eps and more stuff!:www.patreon.com/whatatimepodCheck out our YouTube channel:https://www.youtube.com/c/whatatimetobealiveGet one of our t-shirts, or other merch, using this link!https://whatatimepod.bigcartel.com/whatatimepod.comJoin our Discord chat here:discord.gg/jx7rB7J@pattymo // @kathbarbadoro // @eliyudin // @whatatimepod©2024 What A Time LLC

Robb and Beau dive into the world of Mike Johnson and get Mike'd Up! On this edition of Mike'd Up it's a Top Five Tuesday! On this edition of Top Five Tuesday in honor of Mike's sides that he had with his BBQ dinner last night, Mike gives you his top five sides to eat with BBQ.

It's an Iron-Ladle Challenge, and this time, the Ladies are tackling budget-friendly recipes.   The rules are simple:   Make a balanced meal that you and your family will actually eat.   Spend as little money as possible.   Pantry items* are freebies.   *Shelf-stable foodstuffs that you buy in bulk and regularly keep on hand.   Will Sarah, Erin, and Rachel each rise to the creative challenge and bring a healthy, tasty, super-frugal meal to the table? Listen and find out!  Scroll down for featured recipes.   Erin's Masaman Curried Cauliflower  12 servings  $11.61, $.97/serving  4 T oil (approximately)  1 large onion, chopped  1 head Cauliflower, cut into large bite size pieces  1 can Masaman curry paste  1 large can diced tomatoes   1.5 lb potatoes, cut into large bite size pieces  2 cans chickpeas, drained (OR! 12 oz bag frozen green peas- small cost savings. But maybe less kid friendly.)  1 bunch cilantro, chopped  Salt and pepper  Rice, cooked  Hot sauce, optional  In a dutch oven, heat the oil until shimmering. Add the chopped onion and sauté for a couple of minutes. Add the curry paste and stir to combine.  Add the cauliflower and toss well. Then add the diced tomatoes, potatoes, and chickpeas. Mix well. Cover and simmer until the cauliflower and potatoes are done. Add water if the pan starts to look dry.   When the cauliflower and potatoes are done, add salt and pepper to taste. Right before serving, stir in the cilantro.  Serve over rice. Add hot sauce, if you like-a the spice.  Serve with baked chicken drumsticks    Ericka's baked chicken drumsticks   $.98/lb, ~$.25/serving  Chicken drumsticks  Mayonnaise  Tony Chachere's  Seasoned salt  Brush/rub drumsticks with mayonnaise (it helps the seasoning to stick). Put in a baking dish. Season with Tony Chachere's (if you like-a the spice) or seasoned salt (if you don't) or a mix of the two (if you like a tiny spice).   Bake at 350° until the meat starts pulling away from the bones. Check at 1 hour. If there is a lot of juice in the pan, drain off the juices and put back in the oven for 5-10 minutes more.   Sarah's Coleslaw Beef Stirfry Individual serving ( ~$3/serving) 200g (ish) bagged coleslaw (tricolor is best!!)  2.5oz (ish) slivered almonds  4oz ground beef   Olive oil  Salt and pepper  Optional: raisins, dried cranberries, cranberry sauce  In a frying pan on medium-high heat, sauté almonds and beef in about 2Tbs olive oil until done.  Add the coleslaw and a couple tablespoons of water. Cover and lower to medium heat.  Stir occasionally. It's done the the coleslaw is just turning translucent and is “al dente.” If you have purple cabbage, you do not want it to turn blue.  Add raisins, cranberries, or cranberry sauce on  your plate.  Options:  use chicken instead of beef, or any leftover meat.   Rachel's Delicious Pantry Favorites ~ FREE per serving A pot of beans, simmered on the stove. Your favorite skillet cornbread recipe (Rachel used this one: gardenandgun.com/recipe/southern-skillet-cornbread) Coleslaw (recipe in the Slaw-Yeah episode! kfuo.org/2020/07/17/lutheran-ladies-lounge-episode-043-erins-recipe-card-slaw-fest) Connect with the Lutheran Ladies on social media in The Lutheran Ladies' Lounge Facebook discussion group (facebook.com/groups/LutheranLadiesLounge) and on Instagram @lutheranladieslounge. Follow Sarah (@hymnnerd), Rachel (@rachbomberger), and Erin (@erinaltered) on Instagram! Sign up for the Lutheran Ladies' Lounge monthly e-newsletter here, and email the Ladies at lutheranladies@kfuo.org.

Today's recipe is The Perfect Coleslaw For Pulled Pork.Here are the links to some of the items I talked about in this episode: #adROTD Weekend interview with Christine's MomPulled Pork TacosMixing BowlMeasuring SpoonsMeasuring CupCutting BoardChef's KnifeCheese GraterAll New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo

Your Huckleberry ends season 4 by confessing to getting a humor chubby. Mex asks the question: What would make a bullfighter jive-ass? Mex hopes you got Dead Bird Relay Race and a Crackhead Paul doll for Christmas.

Isaac said he met Lucy at a bar and asked for her number. The following week he asked her to grab drinks and she said yes. He was having a great time and they were vibing so he was even more excited when she asked if they could go back his place. They hung out for a bit then out of nowhere, she told him she had to be up early so she left. Now Lucy isn't responding to any of Isaac's message, listen to find out why he got ghosted!See omnystudio.com/listener for privacy information.

Isaac said he met Lucy at a bar and asked for her number. The following week he asked her to grab drinks and she said yes. He was having a great time and they were vibing so he was even more excited when she asked if they could go back his place. They hung out for a bit then out of nowhere, she told him she had to be up early so she left. Now Lucy isn't responding to any of Isaac's message, listen to find out why he got ghosted!

Coleslaw is a common buddy with seafood. We find out why – plus share a recipe for "South Carolina Slaw." Flannery O'Connor and a Memphis-themed restaurant in Ohio are part of the social media madness. Plus, President Biden is in Israel visiting the war-torn country's leaders.

Last night's concert was one to remember. We go through the Toy Hall of Fame nominees. Josh plays a very dangerous game & loses. Plus so much more on a Thursdee!

Angi and Marris discuss the best part of living alone, what Walgreens is doing to deter loiterers, and how Angi wrestled in coleslaw.

I have finally done it. I have rewatched Solo for the first time since seeing it in theaters in 2018 and I have come to one concusion, it is coleslaw... Hear my in-depth comparison of this popular side and the spin-off origin story film about Han Solo. (I did enjoy it more this time around but play along)Enjoy!Follow on Instagram: @star_wars_markofbalanceI

On this episode of Cosplay and Cocktails, join Jessi and Paige on a hybrid road trip episode as they discuss plans for DragonCon 2023!

On this episode of BWB we are literally on the porch in front of a Juneteenth cookout... We have went back in time y'all! Let's talk about Melody Holt VS. Coleslaw, Kim Richards recent separation with Mauricio, and why some men deserve less. This is a gathering for the family! Grab a drink, a plate of food, and make sure your baked beans and Mac & Cheese are slightly touching.. or not.. it's up to you. ENJOY! Learn more about your ad choices. Visit megaphone.fm/adchoices

Melody had a little time the day before the Fourth of July to ignite some fireworks and respond to the bird brain that has constantly been coming for her for years even until this day. Here are the full videos I referenced.MELODY SAID SHE WILL WHIP ARIONNE'S A$$!!! WHAT'S HAPPENING6.3K views9 hours agoMELODY PUTS ARIONNE CURRY IN HER PLACE! "BRIDESMAIDSING"

The guys welcome returning champion (and LIFERS secret weapon that you may remember from episode 5 — aka “that Genesis episode”) Steve Reidell(!) back to the podcast to talk about last week's LIFERS live shows, Scott's trip to Tribeca, Dolly Parton's coleslaw, the age of Carol O'Connor, Zach Waxer, the origin story of Stv Slv, Chip Z'nuff's car, and the top 3 songs to play if you happen to be DJing a prom in 1982. This episode is simply breathtaking.

Knuckles is joined by Tim this week to answer your questions!   Time Stamps: 0:00 - Intro 0:29 - What did the Stanley Cup winners from Chicago bring to the Atlanta Thrashers locker room? 1:17 - Behn Wilson fights 3:20 - Could Chicago support two NHL teams? 6:40 - Vladislav Tretiak or Ken Dryden? 8:21 - Claude Noel as a coach? 15:14 - Most intense fight? 21:47 - State of the game in the ECAC? 23:26 - Best and worst thing about playing in Russia? 27:07 - Would Max Pacioretty be interested in a return to Montreal? 29:31 - North American or International rink size? 32:46 - Guy Carbonneau personality? 33:40 - Vladimir Krikunov? 36:10 - Why didn't the Bruins take an interest in Knuckles before the Habs? 40:05 - Which former player impressed you the most? 41:44 - Raw Knuckles Intro - "He's a Madman!" 45:49 - When did you feel comfortable doing interviews for the NHL? 47:21 - Russian girls? 48:32 - The Beatles or The Rolling Stones? 49:53 - Coleslaw? 50:11 - Ever been starstruck? 54:03 - How does "money on the board" work in the locker room? 55:27 - Concussions and equipment? 56:14 - Who do you have the Habs picking in the draft? 57:25 - Stanley Cup Predictions  

In hour three, we revisit the coleslaw debate from yesterday after we realized it's clearly caused some division. Then, Clay Ferraro joined the show for 15 Minutes of Heat and has to put up with Hoch reminding him who was right about Duncan Robinson needing minutes. 

This surprisingly wide category of cabbage salads is a classic side dish/topping precisely because it's so adaptable. In this sponsored episode, Anney and Lauren dig into the culture and history of coleslaw.See omnystudio.com/listener for privacy information.