Podcasts about cook time

ON TODAY'S SHOW: Laura Tingle, the ABC and the Murdoch media empire We discuss Caro's article on Alastair Clarkson & the latest with the Hawthorn racism dispute Myles Thomson takes us to Greece A recipe from Wholesome By Sarah And Dancing like you did in the 80's!   THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Greek wines Kir-Yianni Paranga White (Roditis & Malagousia) 2023 Gentilini Rhombus Robola 2022 BSF brought to us by Red Energy. BOOK: Caro has a Book: Work by Bri Lee SCREEN: Corrie has a Screen: The Way, My Way Thank you to Cobram Estate Olive Oil: FOOD: Corrie has a recipe: Sarah Pound's Thai Green Curry with Broccoli and Chickpeas https://www.facebook.com/reel/401711212501442 Thai green curry with broccoli & chickpeas PREP TIME 10 minutes COOK TIME 25 minutes SERVES 4 I created this recipe because I wanted it to stand out from other vegetarian curries and, boy, it definitely does that. Spice, creaminess, zing and freshness all in one. Love it. What you'll need 3 tablespoons sesame seeds 3 tablespoons salted peanuts 2 tablespoons extra-virgin olive oil 1 onion, diced 4 garlic cloves, finely chopped 2.5 cm piece of ginger, grated 190 g green curry paste 400 ml can coconut milk 1 tablespoon fish sauce 2 teaspoons brown sugar 2 heads of broccoli, chopped into florets (approximately 3 cups) 1 large zucchini, cut into rounds 400 g can chickpeas, rinsed and drained zest and juice of 1 lime TO SERVE 1 handful of coriander leaves 1 handful of Thai basil leaves 60 g (½ cup) finely sliced spring onion finely sliced green chilli Spiced Coconut Rice (page 226) or steamed rice lime wedges Combine the sesame seeds and peanuts in a large frying pan over medium heat. Toast until they turn golden brown and release their fragrance. Remove and set aside. Heat the olive oil in the same pan over medium heat. Add the onion and sauté for 3-4 minutes until softened. Stir in the garlic and ginger and cook for another minute until fragrant. Add the sesame seeds and peanuts. Stir in the curry paste and cook for 1 minute to release its flavours. Add the coconut milk, fish sauce and brown sugar. Stir well and let the mixture come to a gentle simmer. Time for some greens. Add the broccoli and zucchini and cook, stirring occasionally, for 6-8 minutes until the vegetables are tender-crisp. Tip in the chickpeas and cook, stirring, until they are heated through. Squeeze on the lime juice, sprinkle on the lime zest and stir well. The finishing touches. Scatter the coriander leaves, Thai basil leaves, spring onion and chilli over the green curry and serve with the coconut rice and lime wedges for squeezing over.                    DID YOU SEE THAT? Dame Judy Dench says she will never act again because she can't see.     SIX QUICK QUESTIONS for  Red Energy owned by Snowy Hydro, a renewable energy leader. CORRIE TO CARO: Should Amelia Hamer step aside for Josh Frydenberg CARO TO CORRIE:  Which two old journos made complete sense this week CORRIE TO CARO: Which sport have you completely lost interest in CARO TO CORRIE:  Which Tiktok social media phenomenon is bringing you complete joy this week CORRIE TO CARO: Now winter is upon us, what is your all-time favorite flower CARO TO CORRIE: Now winter is upon us, what is your new-found favorite clothing accessory AND TWO PODCAST RECOMMENTATIONS: The Fourth Estate podcast - The Laura Tingle episode Anderson Cooper 360 Learn more about your ad choices. Visit megaphone.fm/adchoices

Enjoy this throw-back recipe from a past Wilson County News! Cinnamon Pull-Apart Bread (Monkey Bread) Prep Time: 10 minutes Cook Time: 35 minutes Ingredients 1 cup sugar 2 tablespoons McCormick® Ground Cinnamon 3 cans (7.5 ounces each) refrigerated buttermilk biscuits 1/2 cup (1 stick) butter, melted Mix sugar and cinnamon in plastic bag. Cut biscuits into quarters. Shake 6 to 8 pieces at a time in cinnamon sugar mixture. Place biscuit pieces in greased 10-cup Bundt pan. Mix leftover cinnamon sugar mixture with melted butter. Pour over biscuits. Bake in preheated 350°F oven 35 minutes or until golden brown. Cool...Article Link

Little apple pies with malted crumble and yogurt: COOK TIME: 27 MINUTES PREP TIME: 20 MINUTES SERVES: 6-8 6 Braeburn apples 1 tsp vanilla paste 3 tbsp honey 8 x 10cm puff pastry discs 1 tbsp malted barley syrup 100 gm unsalted butter 100 gm wholemeal flour 50 gm brown sugar 100 ml greek yogurt Pre-heat a oven to 180*c Mix together the apple, honey and vanilla. Toss until well coated. Peel the apples, cut into 1/4 and remove the core and cut in half again, giving you 8 wedges per apple. Arrange around 5 pieces of apple together in a tight circle in a grease-proof paper lined oven tray. Place a piece of the puff pastry over the top. Mold the puff down and around the apple tightly. Refrigerate for 15 minutes. Make up the crumble, combine the butter, wholemeal flour, sugar and malt barley in a food processor and blend until smooth. Pour out onto an oven tray and spread out. Bake for 10 minutes before stirring and continuing to cook for another 5 minutes or until golden. Remove and allow to cool. Now bake the apple pies into the oven into the oven for 12 minutes or until the pie case is golden. To serve, turn the apple pie upside down onto place so the apple is facing upwards and sprinkle with the crumble mix. Finally serve with the yogurt. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Casey shares some terrifying family secrets. Emily reveals her deep dislike of Russian literature. And we chat about women's work—in the home and in the world, why both are important, what the Church has to say about it, how it's changed with time, and how Catholics can be witnesses to creativity in making family the priority for both men and women. Letter to Women, John Paul IIMulieris Dignitatem, John Paul IIWoman, Edith SteinWomen in the Days of the Cathedrals, Regine PernoudThe Feminist Question, Father Francis MartinAre Women Human, Dorothy SayersSpaghetti CarbonaraA recipe adapted from a recipe Stephanie Weinert adapted from someone elseFeeds: 4 adultsPrep Time: 5 minutes; Cook Time; 20 minutes* 1 pound Bucatini Pasts (or Spaghetti)* 1 pound bacon, chopped* 2 cloves garlic, peeled and smashed* 3 eggs* 1 cup Parmesan* Pepper* Crushed Red Pepper* In a large bowl, beat three eggs; add parmesan and a lot of fresh pepper (maybe 20 turns of the peppermill)* Bring a large pot of water to boil; when boiling, add pasta and cook until al dente; reserve 1 cup of pasta water; drain and return to pot, covering to keep warm.* While pasta cooks, fry bacon and garlic clove; when cooked, drain about half the grease into a bowl or mason jar; add remaining bacon and drippings into egg mixure; immediately add pasta and stir until coated; if it seems dry, add equal amounts of bacon drippings and pasta water, until you like the consistency (it should be creamy but not watery); add additional pepper and crushed red pepper to taste. Get full access to Visitation Sessions at visitationsessions.substack.com/subscribe

I've been chatting with the Low Tox Life community in DMs and groups lately about that moment when the year settles in and everything feels back to ‘normal' for many people, especially families with the school year in full swing and no holidays around the corner. Rhythms, routines and getting done what's got to get done in the week, whether we're working, at school, or whatever else is going on. I find a lot of gratitude in the mundane. Maybe it's become I've lived through a lot of instability of both health and home and finances through the mould years, or because I moved countries 3 times before I was 5 and then had to live with my grandparents for a bit while my baby sister was really sick and poor mum was at the hospital… The boring routine of a week is actually a great relief and joy for me. But I get it's not that way for many, and the making of dinners and lunch boxes day after day feels more chore than ‘yay' - throw endless demands for more ‘fun' food, more food like so and so is eating, or your kid getting teased for being the ‘real food kid' and it can be exhausting. Plus? I learnt polling you in my Instagram Stories the other day that most people make - wait for it - INDIVIDUAL MEALS ONE AT A TIME. So, I thought I'd record a show to address all of the things with tips and tricks, an excerpt from my 2nd book to get us jazzed about bucking the system and providing as much real food for our families and ourselves as we can and release a couple of cooking classes. ***Have an AHA during the show? Share it and spread the word! Alexx StuartFounder of Low Tox Life and the Low Tox movement@lowtoxlifeThank you to our major sponsor, Ausclimate, for helping you make your low tox swaps with their special offer: Ausclimate giving you 10% off their Winix Air Purifiers and Dehumidifiers at ausclimate.com.au | CODE: LOWTOXLIFE at checkout - If you want a bit of a crash course on dehumidification and how to know whether you need one or multiple units to support a dryer home environment, head to @lowtoxlife on Instagram and click the little “Mould” highlight button for a few minutes of tips and tricks to help! Registrations are open right now for my business coaching program which kicks off 26th February, 2024! The Low Tox Method Program Insta: @thelowtoxmethodPreconception Ninja - Everything you need to feel empowered on your fertility journey for just $98AUD! Many success stories over the years. Be sure to join me on Instagram @lowtoxlife and tag me with your shares and ahas of this week's episode. Hosted on Acast. See acast.com/privacy for more information.

Do you feel like there is too much to do and not enough time to do it during the holidays? You are not alone, friend! Kathi Lipp and her favorite elf Deanna Day Young talk about strategies to keep your holidays less stressful so you can take care of the future you. In Part 2 of a three-part series, they lay out ten time-saving and preplanning tips to keep you moving and merry during this season when time is a valuable commodity. Listen in as Kathi and Deanna each share five of their favorite holiday hacks such as: How do they plan their holiday outfits? Hint: It keeps things clutter-free! How to keep holiday gift-giving manageable. And they share their favorite holiday recipes with us! Check those out below. Have you listened to 591 Your Holiday Gameplan When You're Low on Space? Click here. Next week Kathi and Deanna will continue the holiday theme as they discuss what to do when you're low on money. (And who isn't?)  Sign up here to be notified when the next episode is released. Do you find the Clutter Free Academy podcast helpful? Would you consider reviewing the podcast on Apple Podcasts or Spotify? Each review helps us share the word about this podcast and reach more listeners with the Clutter Free message. We would be so grateful for your recommendation. Baked Mac & CheeseIngredients:1 Box of Kraft Deluxe Macaroni & Cheese 1 cup milk ½ cup sour cream 1 cup shredded cheddar cheese Prepare Mac & Cheese as directed on package. Add milk and sour cream. Mix well. Spoon into 8"x8" baking dish. Top with cheese. Bake at 400 degrees for 30 minutes or until cheese is completely melted and lightly browned. **This recipe can easily be doubled and baked in a 9"x13" baking dish. Increase bake time to 45 minutes. S'mores BarsIngredients: ½ c. butter, softened ½ c. sugar 1 egg 1 teaspoon vanilla extract ¾ c. graham crackers, crushed or graham cracker crumbs ¾ c. all-purpose flour ¼ teaspoon salt 1 teaspoon baking powder 3 regular size Hershey bars 7 oz jar of marshmallow creme In a large mixing bowl, cream butter and sugar until fluffy. Beat in the egg and vanilla extract. Add crushed graham crackers or graham cracker crumbs, flour, salt and baking powder; beat until well mixed, scraping the sides of the bowl. Put a layer of aluminum foil down in the 8"x8" pan and grease the foil. This will allow you to lift the dessert out of the baking pan to cool after baking and allow for easier cutting into bars. Spoon half of the dough into a greased 8"x8" baking pan and spread evenly. Break chocolate bars into pieces and arrange over the dough. Spread a layer of marshmallow creme over the chocolate. Flatten the remaining dough and lay over marshmallow creme. The remaining dough may not cover the entire layer of marshmallow creme but place sporadically over the marshmallow creme layer. Bake at 350 degrees for 30 minutes or until golden brown. Lift foil out of baking pan and place on cooling rack. Allow dessert to cool and cut into squares. Honey Bun CakeMix together: 1 box yellow cake mix 8 oz. sour cream 2/3 cup vegetable oil 4 eggs Pour half of batter in greased 9x13 pan. In separate bowl, mix together: 2 Tablespoons cinnamon 1 cup of brown sugar Sprinkle cinnamon/brown sugar mixture over batter. Pour remaining batter on top. Bake 350 degrees for 35-45 minutes Poke holes in cake with a fork while hot and pour the following mixture over cake: 2 ½ cups powdered sugar ½ cup milk 1 tsp vanilla Artichoke DipServings 8 people Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Ingredients: 8 oz cream cheese 1 c. Parmesan cheese – shredded 1 c. mayonnaise low-fat or fat-free is acceptable (pantry) ½ t. dill weed 1 clove garlic crushed 1 can artichoke hearts drained and chopped (pantry) Instructions: Preheat oven to 350 Cream the cream cheese, add the Parmesan cheese, mayonnaise, dill weed  and garlic. Mix well. Fold in the chopped artichoke hearts and then spoon mixture into a 9×9 pan. Bake for 30 minutes. Recipe Notes: Serve with crackers, toasted baguettes, or toasted pita points. Serves 8 as an appetizer Overnight Sausage, Egg, and Hashbrown Breakfast CasseroleIngredients:1 pound breakfast sausage, crumbled 6 cups frozen shredded hashbrowns, thawed 12 large eggs 2 cups whole milk or half-and-half 1 cup shredded sharp cheddar cheese 1 cup shredded Monterey Jack cheese 1/2 cup diced onion 1/2 cup diced red bell pepper 1/4 cup chopped fresh parsley 1 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon garlic powder 1/4 teaspoon paprika Instructions: In a large skillet over medium heat, cook the crumbled breakfast sausage until browned and cooked through, about 8-10 minutes. Remove from heat and set aside to cool slightly. In a 9x13-inch baking dish, evenly spread the thawed shredded hashbrowns. Set aside. In a large bowl, whisk together eggs, milk or half-and-half, salt, black pepper, garlic powder, and paprika until well combined. Stir in the cooked sausage, diced onion, diced red bell pepper, chopped fresh parsley, and both shredded cheeses until well mixed. Pour the egg mixture evenly over the hashbrowns in the baking dish. Use a spatula or the back of a spoon to gently press the mixture down, ensuring that the hashbrowns are well-covered. Cover the baking dish with plastic wrap or aluminum foil and refrigerate overnight, or for at least 8 hours. The next morning, preheat your oven to 350°F (180°C). Remove the casserole from the refrigerator and let it sit at room temperature for about 20-30 minutes before baking. Remove the cover and bake the casserole in the preheated oven for 45-55 minutes, or until the eggs are set and the top is golden brown. To check for doneness, insert a knife in the center of the casserole; it should come out clean. Allow the casserole to cool for 10 minutes before serving. Cut into squares and serve with your favorite hot sauce, salsa, or ketchup, if desired.  

The Go Gopher Podcast with Mike Grimm - Episode #83 features Keegan Cook as he embarks on his first regular season game as the new Golden Gopher volleyball coach with high hopes and an inspiring spiritThanks to Sunbelt Business Advisors and True North Mergers and Acquisitions (https://www.sunbeltminnesota.com/ & https://www.tnma.com), Affinity Plus Federal Credit Union (https://www.affinityplus.org/gogophers), & State Farm Agent Tony Hoaglund (https://www.champlininsurance.com/).

The Go Gopher Podcast with Mike Grimm - Episode #83 features Keegan Cook as he embarks on his first regular season game as the new Golden Gopher volleyball coach with high hopes and an inspiring spiritThanks to Sunbelt Business Advisors and True North Mergers and Acquisitions (https://www.sunbeltminnesota.com/ & https://www.tnma.com), Affinity Plus Federal Credit Union (https://www.affinityplus.org/gogophers), & State Farm Agent Tony Hoaglund (https://www.champlininsurance.com/).

App Store Transparency / iOS 17 Accessibility / WWDC23 / Passkeys / Zero / Perplexity AI / Lavalampen / Jimdo / Granatapet / mittwald.

Casey and Tanner discuss the NFL's opening week of Free Agency, like the Dallas Cowboys NOT doing Cowboy' things and if the moves they've made have put them at the top of the NFC, the Tampa Bay Buccaneers signing Baker Mayfield and what it means for the team's approach moving forward, and they wrap up the first half discussing the Packers' side of the story and what they should want in return for Aaron Rodgers. In the second half of the show, the guys talk all things basketball, starting with the Portland Trailblazers and their continued mediocrity as well as if it is time to move on from Damian Lillard and officially start the rebuild, and to finish things up the guys discuss the recent stretch of wins for the Lakers as well as some of the highlights from the first two rounds of March Madness. Listen now! --- Send in a voice message: https://podcasters.spotify.com/pod/show/dudestalkinsports/message

You can't go wrong with a good self saucing pudding, and you especially can't go wrong with this self saucing pudding! Serves: 4  Cook Time: 35 minutes  Cake: 1 cup oat (GF option: buckwheat flour) 1/4 cup cacao powder  1/2 cup coconut sugar  1/3 cup coconut oil, melted  1/2 cup plant-based or dairy milk  1 1/2 tsp baking powder  ½ tsp sea salt  2 cups of seasonal fruit, roughly chopped   Sauce:  3/4 cup coconut sugar  3 tbsp cacao powder  1 1/4 cups boiling water  To Serve: Plant based or dairy ice cream or yoghurt  Method:  Pre-heat the oven to 190C.  Add all of the cake ingredients to a bowl and mix until well combined.  In an oven proof dish, pour the cake batter inside and smooth the top. Set aside.  For the sauce, in a medium bowl add all of the ingredients and whisk together until smooth and shiny. Slowly pour the sauce over the back of a large metal spoon to cover the pudding.   Place the dish into the oven and cook for 35 minutes.  Serve hot with vanilla ice cream or yoghurt.   Any leftovers will keep in an airtight container in your fridge for up to 4 days.  See omnystudio.com/listener for privacy information.

And to the end we come! I won't lie, but it's been a huge year and the last part has somewhat dragged on.   Don't get me wrong, I'm super stoked with how the year has finished up. Not to mention a huge thanks to the people that have come out to visit us in Muriwai at Good from Scratch, purchased a EngelElzen cast pan or purchased the amazing Engel fire. I want to thank you all.  As we run into another year with what will be my 8th (I think) on Newstalk Sunday, I want to thank Francesca, Kerrie and all the listeners of NewstalkZB.  This week, we have for all the Christmas ham fans, my favourite go-to ham glaze! I just want to take all the stress out of Christmas day, as it has been a big year!  Cider, star anise & pineapple roasted ham  Cook Time: 60 minutes  Prep Time: 10 minutes  Serves: 8-10  3kg free-range cured & smoked Christmas ham   2 x 330ml dry cider or apple juice   6 star anise   10 cloves   2 cups fresh pineapple, peeled   2 Tbsp Dijion mustard   500 gm brown sugar  Preheat a oven on fan-bake to 160c.   Slice the skin of the ham and score the fat in a diamond pattern.   Combine the cider, star anise and sugar in a pot and bring to the boil, reduce until syrupy (bubbles will increase in size and slow). Dice the pineapple into thin dice and then stir into the cider mixture. Allow to cool.  Place the ham into a roasting tray. Smear the Dijion over the ham, followed by 3 tbsp of the cider glaze. Use the cloves to prick through the pineapple to keep it in place. Place the ham in the middle of the oven oven for 1 hour depending on size, checking and baste until caramelised. Serve hot or at room temperature if transporting. Keep the remaining cider syrup to re-glaze once on the table.  Sumptuous!  Mike's website – goodfromscratch.co.nz  LISTEN ABOVESee omnystudio.com/listener for privacy information.

Time is money, and when you're hungry for mac-and-cheese, a few seconds can be worth millions of dollars. Or at least that's what a Florida woman suggests in her class action lawsuit against Kraft Heinz over a claim on single-serve cups of Velveeta Shells & Cheese stating that the product can be “ready in 31/2 minutes.” https://www.adlawaccess.com/2022/11/articles/woman-sues-over-cook-time-instructions/ Gonzalo E. Mon Phone: (202) 342-8576 Email: gmon@kelleydrye.com Bio: www.kelleydrye.com/Our-People/Gonzalo-E-Mon Download the Ad Law Access App www.kelleydrye.com/News-Events/New…ind-Advertising See our LinkeTree for more information linktr.ee/KelleyDryeAdLaw Hosted by Simone Roach Produced by Jeff Scurry

It's an Iron Ladle Challenge—and this time, the Ladies are solving a culinary problem that may or may not actually exist: What can you do with leftover Halloween candy? Sarah melts candy corn (and smokes out her kitchen) to make homemade gourmet Butterfinger-style bonbons. Bri goes sugar-free (and also candy-free), decoupaging empty candy wrappers into fun notebook covers. Rachel tries her hand at a from-scratch gingerbread house (featuring banana Laffy-Taffys, jawbusters, and other reject candies)—and burns out the motor in her brand-new hand mixer in the process. And Erin overcomes a kitchen emergency (also involving a hand mixer) to save the day with her sweet and savory late-night-snack cookies. Scroll down for photos and recipes, and view more photos at instagram.com/lutheranladieslounge. Sarah's Candy Corn Peanut Butter Bars (aka Butterfingers) from thespruceeats.com/candy-corn-peanut-butter-bars-520932 Prep: 10 mins Cook: 20 mins Total: 30 mins Servings: 16 servings Ingredients 3 cups candy corn 1 1/2 cups creamy peanut butter, not the natural variety 12 ounces chocolate candy coating Instructions Gather the ingredients. Line an 8x8 pan with foil and spray the foil with nonstick cooking spray. Place the candy corn in a large microwave-safe bowl. Microwave the candy corn for one minute, then stir as it starts to melt. Continue to microwave the corn in 30-second increments, stirring after every 30 seconds to prevent overheating. Cook the candy corn until it is completely melted and smooth, but be wary of overheating it and causing it to stiffen up. Add the peanut butter to the melted candy corn and stir it in until it is completely incorporated. If you have trouble combining them, microwave the candy briefly (for 10 to 15 seconds at a time) just until it's warm enough to be easily mixed. Scrape the candy out into the prepared pan and smooth it into an even layer. While it is still warm, use a knife or pizza cutter to score it into small bars, 1 inch across and 4 inches long. You should get about 16 small bars from one batch, but you can always make them larger or smaller as desired. Let the candy cool completely. Once cool, break or cut the bars apart along the scored lines. Melt the chocolate candy coating in a microwave-safe bowl, stirring frequently until it is melted and smooth. Use forks or dipping tools to dip the bars completely in the coating. Once a bar has been dipped, hold it over the bowl to let the excess drip back down into the bowl. Place a dipped bar on a parchment-lined baking sheet, and repeat until all of the bars are dipped. Let them set completely at room temperature or in the refrigerator before serving. When served at room temperature, the bars have a slight chew to them, but when refrigerated they're perfectly crispy and crunchy. Store candy corn peanut butter bars in an airtight container in the refrigerator for up to a month. Bri's Candy Wrapper Notebook Honestly there are no rules on this, but here are some directions/tips to get you started:  Choose your surface! Can be a composition notebook, a journal, a canvas, a piece of MDF. Sky's the limit. (Not really but I'm sure you get it.)  Gather your other materials for your collage: leftover Halloween candy wrappers, a preferred adhesive (Schelmer's School Glue(tm), Schmod Podge(tm) or similar), and your preferred finisher (varnish, artist's fixative, etc.)  NOTE: Choose wrappers or parts of wrappers that lay flat and don't easily “ribbon” or roll in on itself — unless you want to flatten those wrappers ahead of time. Otherwise, paper- and/or wax-based are probably best. Cardboard would also work!  NOTE: When choosing a finisher, make sure it is workable and has the desired level of “sheen” you want (matte v. glossy). When in doubt, just use clear packing tape. I won't tell Martha Stewart.  Adhere the wrappers to the surface using the chosen adhesive. You can create a pattern, or use my preferred method (perhaps unsurprisingly), a free-for-all style.  NOTE: Although a collage is technically two-dimensional art, you may want to plan different “layers” to your project.  Ok, my style isn't 100% free-for-all. My first layer is always the “background layer” when I want to ensure the entire surface is covered with my collage medium. From there, I build upon that layer in terms of what I want to be visible. (E.g., If you want to make sure a certain color or brand or aesthetic predominates in your collage, make sure those wrappers compose your final layer of the collage or at least are some of the last wrappers you glue onto your surface.)  When all of your wrappers have been arranged and adhered to your surface, you're ready to apply varnish, a fixative or (again, seriously) clear packing tape to finish your artwork. Please follow the manufacturer's instructions on whichever finisher you choose so that you don't melt your skin off on contact or something!!  Erin's Friday Afternoon Snack Cookies Late Night Snack Cookies from cookiesandcups.com/late-night-snack-cookies makes 24 large cookies Ingredients 1 cup butter, room temperature 1 1/4 cups light brown sugar 1 egg + 1 yolk 1 Tbsp heavy cream or milk 1 Tbsp vanilla 2 1/2 cups flour 1 tsp baking soda 1/2 tsp salt 3 cups chopped Snickers candy, frozen 4–5 cups thick cut salted potato chips (I used Kettle Chips) Instructions Preheat oven to 350° Line baking sheet with parchment paper, set aside. In bowl of stand mixer cream butter and sugar for 2 minutes until light and fluffy. Turn mixer to low and add in egg, yolk, milk and vanilla. Increase speed to medium and mix until smooth and incorporated. Turn mixer back down to low and add in flour, baking soda and salt, mixing until combined. Add in Snickers candy and mix until evenly distributed. And finally add in potato chips and pulse until combined. Don't over mix, as all the chips will break up too much. Drop by heaping tablespoon onto lined baking sheet and bake 9-10 minutes until edges are golden. Allow to cool 2-3 minutes on baking sheet and transfer to a wire rack to continue cooling. Notes store airtight for up to 3 days. Rachel's Gingerbread House of Reject Candy from simplyrecipes.com/recipes/how_to_make_a_gingerbread_house Prep Time 2 hrs Cook Time 15 mins Total Time 2 hrs 15 mins Servings 12 Yield 1 gingerbread house With 6 cups of flour, how you measure the flour makes a difference. Lightly fluff up the flour in the container, use a cup measure to scoop up flour, then use a blunt knife to level the flour. Do not pack or tamp down the flour in the cup. These instructions were adapted from those found in the 1996 Joy of Cooking. Ingredients For the gingerbread house dough 6 cups (828g) all-purpose flour, plus more for rolling the dough (see recipe note) 1/2 teaspoon baking powder 4 teaspoons ground ginger 4 teaspoons ground cinnamon 1/2 teaspoon ground cloves or allspice 1/2 teaspoon salt 3/4 cup (170g) butter, softened 1 1/2 cups (284g) packed light brown sugar 2 large eggs 1 cup molasses 1 tablespoon water For the royal icing 2 large egg whites 2 2/3 cups powdered sugar, divided Special Equipment Stand mixer Piping bag or freezer bag Method Make the Gingerbread Dough Whisk the flour and spices: In a large bowl, whisk together the flour, baking powder, ginger, cinnamon, cloves or allspice, and salt. Set aside. Make the butter, sugar, egg, and molasses mixture: Using a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until fluffy and well blended. Beat in the eggs, molasses, and water until well combined. Combine the wet and dry ingredients, and knead the dough: Beat half of the flour mixture into the molasses mixture until well blended and smooth. Add in the remaining flour and continue to mix until well blended and a soft cohesive dough forms. Turn the dough out onto a slightly floured work surface and knead by hand 5 or 6 times until the dough is smooth and combined. If dough is too soft, add a little more flour. Divide the dough, wrap and chill it: Divide the dough in half, pat into disks, and wrap each half in plastic wrap. Refrigerate for at least two hours, preferably overnight. You can make it up to 3 days ahead of time. Let sit at room temperature for at least 10 minutes before rolling out. Make the Gingerbread House Pieces Create and cut out the pattern pieces: Create a gingerbread house pattern by cutting out pieces from our printable Gingerbread House Templates. They should print out with the correct proportions (1 inch on the pattern = 1 inch in real life), but if not, the dimensions are also given on the pattern so you can use a ruler and create your own. You can either use the regular paper template pieces as-is or, if you prefer, you can trace the pieces onto stiffer paper like a manila folder or cardboard. I like cardboard because it's almost as thick as the gingerbread house pieces will be, and you can create a house model easily using the pieces. Prepare the oven and cookie sheets: Preheat oven to 350°F, with the oven rack in the middle. Have 2 to 3 flat cookie sheets ready. Roll out the dough: Spread parchment paper on a large flat surface for rolling. Dust the paper lightly with flour. Working with one portion of the dough at a time, use a rolling pin to roll out the dough to an even thickness of 1/4 inch. Add a little flour to the surface of the dough, and check for sticking as you roll it out. If it sticks to either your rolling pin or the rolling surface, dust with more flour. If the rolled out dough is very soft, you may want to freeze it for an hour before cutting out the patterns. Cut out shapes in the dough with pattern pieces: Rub a little flour over the surface of the dough. Place the pattern pieces on the dough, as many pattern pieces as will fit on the dough. Use a small sharp knife to cut out the pattern pieces from the dough, wiping the knife surface clean frequently. Depending on how soft the dough is, you may need to use scissors to cut the parchment paper. You can cut out the patterns through the dough and parchment paper, placing the dough pieces with the paper directly on the cookie sheets. If you are not using parchment paper, you may need to use a large metal spatula to transfer the dough pieces to a greased cookie sheet. Space the pieces on the cookie sheet an inch apart from each other. If dough pieces stretch during the transfer process, push them back into shape. You can cut out a door and window(s) at this point, or you can wait until after baking, soon after the pieces have come out of the oven while the cookies are still warm. Bake: Bake in a 350°F oven until the edges are just beginning to darken, 11-15 minutes for the large pieces, 6 to 8 minutes for the small pieces. Rotate the cookie sheets halfway through the baking for more even browning. Remove the sheets to racks to cool, about 15 minutes. Trim the pieces while warm: While the pieces are still slightly warm, lay the pattern pieces over them and use a large straight chef's knife to trim off any parts of the pieces that have through cooking spread beyond the pattern. Remove pieces to cool directly on racks to cool completely. Make the Royal Icing Make the royal icing: Whisk the egg whites and 1 1/3 cups of the powdered sugar together until smooth . If you are planning to eat your gingerbread house and are concerned about the safety of raw eggs, you can cook the egg white powdered sugar mixture in a double boiler until the mixture reaches a temperature of 160°F, but not higher than 175° (for more information, read How to Pasteurize Eggs at Home). You can also use pasteurized dried or liquid egg whites. Add more powdered sugar, beat to stiff peaks: Add the remaining 1 1/3 cup of powdered sugar to the sugar egg mixture. Using an electric mixer, beat on high speed until the icing holds stiff peaks. If it doesn't form stiff peaks, add more powdered sugar. Place a dampened clean towel over the bowl of royal icing: Keep this towel over the icing to prevent it from drying out while you work with it. Pipe the icing with a pastry bag or cut freezer bag: When you are ready to mortar or decorate, fill a pastry bag with the icing. If you don't have a pastry bag, you can make your own with a re-sealable plastic freezer bag, just cut off the tip (a small cut) of one of the corners of the bag. Plastic or metal piping tips are available in supermarkets which you can also use with a freezer bag, for more controlled piping. Build the House Using Royal Icing as Mortar This is where it really helps to have more than two hands working on a house, and why making a gingerbread house is so much more fun with company than alone. If you are working on this alone, it may help to grab some canned goods from the pantry and use the cans to help prop up the pieces while the icing mortar is drying. Pick and line a base: Pick a solid base for your gingerbread house - either a flat cookie sheet, or a thick, sturdy piece of cardboard. If you want, line the base with aluminum foil or wax paper. Mortar the sides of the house with royal icing: Pipe a thick line of icing along a short end of one of the side pieces. Press the iced side piece against the edge of either the front or back pieces. Hold in place for a few minutes until the icing is partially set. Repeat with the other side piece. Prop up with cans if necessary. Repeat with the other short edges of the side pieces and the remaining front/back piece. Pipe icing along the seams, inside and outside of the house, to fill in any gaps and to add extra stability. Pipe icing along the edges of the house where it meets the base. Let set for at least an hour before attempting to add the roof pieces. Simple Tip! If any of the gingerbread house pattern pieces break, as can happen easily when working with what are essentially cookies, most likely you can repair them. On my house I forgot to cut out the door and window until the front piece had almost completely cooled. When I went to make the cuts, the piece broke. Fortunately, it was easy to mortar back together with royal icing. We even created a "splint" out of cardboard and used royal icing to hold the splint to the piece. Let harden completely before using the piece for the house construction. When it comes time to decorate, you can pipe icing right over the broken seam and no one will be the wiser. Mortar in the roof with royal icing: Once the royal icing has dried enough so that the base structure is solid, you can go to work on the roof. Pipe icing all along the top edges of the structure, front and back and two sides. The roof pieces are rectangular-shaped. Place the roof pieces so that the long ends of the rectangle are running along the top of the house. It helps if you have two people working together to place the roof pieces on the house at the same time so that they meet easily at the top center, and extend out a little bit, forming an overhang at each end. Gently hold the roof pieces in place for a few minutes until they are set enough so they don't slide off when you remove your hands. Pipe the top seam of the house with extra icing. Let the house stand for at least an hour, and preferably 8 hours before decorating. Mortar the chimney with royal icing: The dimensions of the chimney can be a bit tricky because of the angle of the roof. It's easiest to assemble the chimney first upside down, separate from the house. Pipe the pieces together with royal icing and let set until stable. Then, turn the chimney right-side-up and attach it to the roof using piped royal icing. You can do this either right after the house has initially set (1 hour after assembly) or later, during the decorating process. Decorate the house: Decorate your gingerbread house with piped royal icing and candies such as red hots, gum drops, candy canes, chocolate truffles, or whatever you like. 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), Erin (@erinaltered), and Bri (@grrrzevske) on Instagram! Sign up for the Lutheran Ladies' Lounge monthly e-newsletter here, and email the Ladies at lutheranladies@kfuo.org.

Summer Seasonal Focus: Summer Seasonal Focus: Zero. PreBiotic and ProBiotic. Listening to you. Seasonal food conversations in a plight to serve your well being and the well being of others.“Pollution is nothing but resources we're not harvesting. We allow them to disperse because we've been ignorant of their value.” ― R. Buckminster FullerRecipe: Island TacosYield: 1-2 ServingsPrep Time: 10 mins Cook Time: 10-15 mins Marinate: 15 Total Time: 35 minsIngredients:1 Organic*, banana peel, scored and trimmed1 cup white mushrooms, sliced1/2 cup cilantro, lightly chopped1/2 cup kale thinly sliced1/2 cup cherry tomatoes, cut in half1/2 avocado sliced1/2 lime, cut in wedges5” round tortillas 2 cloves garlic, minced1/4 cup maui sweet onion, chopped1 tablespoon coconut oil2 tablespoon olive oil1-2 new potato, thinly slicedSauce:1/2 cup hoisin, sauce1 tablespoon local honey1 teaspoon harissa (equal parts: chili, pepper, paprika, rose petals, garlic, oregano, Himalayan salt and cracked pepper. Make a small jar and keep on hand)2 tablespoons pineapple, jalapeño hot sauce 1 tablespoon coconut flakes1 teaspoon oregano Instructions:1. Trim Banana Peels and slice down the skins.2. Soak organic banana peels in clean water for 30 minutes. Then, rinse.3. Dry the banana peels and slice thin, set aside.4. Mix the all of the sauce ingredients into a small bowl. Blend.5. Place banana peels in the bowl with the sauce. Let set 15 minutes on the counter.6. Prep the remaining vegetables.7. Heat a medium saute pan. Add the olive oil, garlic and onion.8. Sauté till both are transparent (you only want honest ingredients in your  recipe :)9. Add banana peels, sauce, mushrooms and half of the kale.10. Sauté over medium heat for 5-6 minutes, until tender11. Remove from heat.12. In small sauté thinly sliced potato in the coconut oil into crisp chips or air fry. Season with salt. Drain and set aside.13. Build the tacos with all the remaining veggies with a side of crisp chips. Drizzle leftover sauce on top.14. Enjoy outside under a tree with a cool breeze and island drums in the background. Aloha.*purchase all locally grown organic ingredients and/or know to be clean ingredients. In addition, wash with super charged high 11.5 PH water.For the additional recipes mentioned in this show e-mail s@suzannetoro.com in Subject: Island Tacos. Summer Vibe Body: Recipes Please….Researching the history of Banana Peel, Zero Waste, PreBiotics, ProBiotics(examine all sides). Places to start below, traveling, recipes and mother nature.Benefits of Banana Peels Additional benefits of eating banana peels  Shout Out + Foods  plus Dining:West-Bourne “We believe that protecting our planet can be a simple undertaking and doing it in small steps. Reusing an old jar. Eating more vegetables.Simple, mindful actions that add up. Make sense.Make a difference.” IG @westbourne Plant + Planet Positive Provisions Founder @Camilla.Marcus ~ New YorkPoco Tapas Bar These are our set sharing menus, celebrating the daily changing seasonal bounty of the network of small scale food producers we work with. You can choose from the Nose to Tail or Root to Fruit (v/vg) menus.  ~ Stokes Croft, BristolIG @pocotapasbarIntero Restaurant Visit Intero with friends, family, or on your next dating adventure to enjoy great food & service along with our extensive Amari collection, select wines, and craft cocktails all in a warm and comfortable atmosph

Summer Seasonal Food Focus: Artichokes. You will not get all choked UP. Coupled with Asparagus. Italian Ice. Seasonal food conversations in a plight to serve your well being and the well being of others.“The artichoke above all is the vegetable expression of civilized living, of the long view, of increasing delight by anticipation and crescendo. No wonder it was once regarded as an aphrodisiac...” — Jane GrigsonRecipe: Boiled & Grill Artichoke WITH Lemon Oregano & Garlic ButterYield: 6 ServingsPrep Time: 30 mins Cook Time: 35 mins Marinate: 40 Total Time: 1 hr 45 minsINGREDIENTS3 medium Artichokes with Stems1/8 cup Himalayan Salt (for boiling water)1 Medium Lemon1/2 cup Olive Oil1/8 cup preferred White Vinegar2 cloves Garlic crushed and minced1/2 cup (1 stick) unsalted Butter , cut into 1/2" chunks2 teaspoons Sea Salt , for sauce2 Tablespoons fresh Lemon Juice (1/2 Lemon)2 Tablespoons minced Fresh Oreganofresh cracked Black Pepper, to tasteINSTRUCTIONS For the instructions and additional recipes mentioned in this show e-mail s@suzannetoro.com in Subject: Artichokes. I am not all choked UP Body: Recipes Please….Researching the history of Artichokes, Asparagus, & Italian Ice (examine all sides). Places to start below, traveling, recipes and mother nature.Benefits of Artichokes Asparagus Root for Wellness Italian Ice Recipe with a food processor Shout Out + Food Review:Tía CarmenContemporary Southwestern Restaurant @jwdesertridge by @chefangelososa. Celebrating farmers + community + the land. @tiacarmenphx@cafeon27topangaTopanga-roasted Abalona Coffee beans are brewed at a tree-slab bar, but most action takes place on shaded, plant-lined patios overlooking the canyon. Chef Rohan Jain serves California comfort food.Endless Color Pizza: Pizza, nibbles, art, records and wine+beer pairings. @endlesscolorpizzaMusicNEW SINGLE 'Shine.': Cadre ScottSuzanne Torohttps://linktr.ee/omshetoroSeasonal Reboot: (Available Worldwide)Summer Replenish, Nourish + RebootWinter Balance, Regenerate + CleanseWeekly Classes + Programs:Mind You + FoodSol+Luna Cycle 'Well Being + Love"

Enrique Vector Global Logistics This was supposed to be a 6-minute cook time episode, but Enrique kept bringing such great thoughts that we just couldn't leave out. TH Thom / Doug - It was a pleasure talking with you today. It seems you guys are growing fast and successfully so congratulations! Please let me know if there is anything I can do to help you and your company. As mentioned, please take a look at : a) Link to container being loaded by our amazing partners https://www.linkedin.com/posts/d-trans-llc-venice_much-gratitude-to-all-the-partners-that-made-activity-6945929939305070592-SizZ?utm_source=linkedin_share&utm_medium=member_desktop_web b) Link to our Ukrainian coordination / support meetings – please invite anyone that might be interested even if they don't necessarily manufacture or ship anything. Unfortunately, this conflict will go on for a longer time, people require a lot of support yet the news cycle seems to be passed the Ukraine war https://vectorgl.com/stand-with-ukraine/ (link to sing up for the meeting is : https://us06web.zoom.us/meeting/register/tZMvfu2uqTsuGNZtMwrBOhMgr3qhZr_Yrd1r c) Link to some of our event : https://vectorgl.com/vector-global-giving/ d) Book suggestion (our culture is based on this book and it seems you are as interested in culture and people as we are at Vector) : https://www.amazon.com/Why-Work-Sucks-How-Fix/dp/1591842921 Best regards, EA

Pecans are America's original snack nut!

WWW.HBGSOLUTIONS.COM Troy Barnes, COO WWW.DOUGTHEFOODGUY.COM Doug Smith

Another 6 Minute Side Dish from P&E. We will continue to bring cool people like this to the P&E World. Cheers from Charleston! THom

This segment with Doug the Food Guy takes a quick look at Supply Chain challenges and what restaurants and consumers are thinking.

This weeks 'Of the Weeks' include, 'Colman of the week', 'Most acceptable sibling pregnancy of the week', and 'Meaningless world records of the week'. In our Backpage News we're covering stories such as; 'You Know Gas Prices Must Be High When; Man Blows Up His Home Trying To Convert Meth To Gasoline', 'Time-traveller from 2743' predicts shock Bigfoot sighting and England World Cup win', and 'Border authorities find 52 reptiles hidden in man's clothing'. In Sports we talk March Madness and how college basketball analysts are the same as weather analysts. Follow us on IG. Subscribe to our YouTube, read our blogs and buy our merch on our website.

Regardless of who starts at quarterback (Connor Bazelak, Brady Cook, or Tyler Macon), the Missouri Tigers should be playing for the future. Plus, Tyler Badie loves Scottish accents.***Follow Locked On Mizzou for FREE, and never miss an episode: 

Regardless of who starts at quarterback (Connor Bazelak, Brady Cook, or Tyler Macon), the Missouri Tigers should be playing for the future. Plus, Tyler Badie loves Scottish accents. *** Follow Locked On Mizzou for FREE, and never miss an episode: 

What's cooking at Germaine's Kitchen and Café? Find out as Chef Jon joins the Morning Blend. Gluten-Free Soft Dinner Rolls  Prep Time 10 minutes  Cook Time 25 minutes  Rising Time 1 hour  Total Time 1 hour 35 minutes  Servings 12 Rolls Ingredients 1/4 cup warm water, about 110 degrees F. 1 packet instant dry yeast 2 3/4 cups Bob's Red Mill 1:1 Gluten-Free Baking Flour  2 tablespoons granulated sugar 1 teaspoon xanthan gum 1 teaspoon salt 1 cup warm whole milk, about 110 degrees F.  1 large egg 2 tablespoons melted butter  ½ cup chopped scallions 2 tsp coarse ground black pepper For Finishing 2 tablespoons melted butter Kosher salt Instructions Combine water and yeast in the bowl of stand mixer. Stir to combine. Allow to stand for five minutes.  2.      While the yeast dissolves, combine the gluten-free flour, granulated sugar, xanthan gum, and salt in a small bowl. Whisk.  3.      Add the flour mixture to the yeast mixture. Add the milk, egg, melted butter, scallions and black pepper. Mix on medium speed until smooth, about three minutes. The dough will be very thick. 4.      Scoop dough, about 1/3 cup each, onto a parchment lined baking sheet. Smooth the top of each roll with your fingers. Dip your fingers in cool water before smoothing. Cover pan with greased plastic wrap. Allow rolls to rise until double in size.  5.      When rolls have almost doubled in size, preheat oven to 350 degrees F. Remove plastic wrap from pan. Bake rolls until golden brown, about 20 minutes.  6.      Remove pan from oven. Brush rolls with melted butter and sprinkle with Kosher salt, if desired. (see note) Allow rolls to cool for about 15 minutes before serving.  7.      Rolls are best enjoyed the day they are made. Store leftover rolls wrapped on the counter or place cooled rolls in a freezer bag and freeze for up to two months. Thaw rolls at room temperature overnight.   

Jake Cohen joins us to discuss his debut cookbook, Jew-ish: A Cookbook: Reinvented Recipes from a Modern Mensch, in which he offers a contemporary take on classic Jewish recipes. Roasted Tomato Brisket Yield: Serves 10 to 12 Prep Time: 20minutes, plus cooling time and overnight chilling Cook Time: 4 hours 2 (28-ounce) cans whole peeled tomatoes 4 tablespoons extra-virgin olive oil 1 (5-to 6-pound) beef brisket, fat cap intact (see tip, page 159) Kosher salt and freshly ground black pepper 12 ounces cremini mushrooms, thinly sliced (2 cups) 2 large yellow onions, diced6 garlic cloves, smashed and peeled 1 cup red wine 2 large carrots, scrubbed and cut into 1-inch pieces 12 sprigs thyme 4 fresh bay leaves 1.Preheat the oven to 450°F. 2.Pour the canned tomatoes and all their liquid into a 9 by 13-inch baking dish and spread them into an even layer. Drizzle 1 tablespoon of the olive oil on top. Roast for 30 minutes. Move the dish to the top rack of the oven, then turn on the broiler and broil for 3 to 4 minutes, until tops of the tomatoes begin to lightly char. Remove from the oven and let cool slightly, then carefully mash the tomatoes with the back of a fork or a potato masher. Reduce the oven temperature to 325°F. 3.Season each side of the brisket with 2 heavy pinches each of salt and pepper. In a large Dutch oven, heat the remaining 3 tablespoons olive oil over medium-high heat. Sear the brisket, turning it as needed, until golden brown, 15 to 20 minutes (see tip, page 159). Transfer the brisket to a platter. 4.Reduce the heat to medium, then add the mushrooms, onions, and garlic to the pot. Cook, stirring often, until softened and lightly caramelized, 10 to 15 minutes. Add the wine, then stir continuously with a wooden spoon for 1 minute to scrape up any browned bits on the bottom of the pot. 5.Stir in the roasted tomatoes, carrots, and 2 heavy pinches each of salt and pepper, then return the brisket to the pot. Tie together the thyme sprigs and bay leaves with a small piece of butcher’s twine (tying is optional, but makes it much easier to remove the herbs after cooking) and nestle the herb bundle in the pot. Bring to a simmer, then cover the pot and transfer to the oven. Cook for 3 hours to 3 hours 30 minutes, until very tender when pierced with a fork. Remove from the oven and let cool completely, then refrigerate overnight. 6.The next day, skim off and discard any fat, if desired, and discard the herbs. Transfer the brisket to a cutting board and cut it across the grain (perpendicular to the fibers you’ll see running through the brisket) into ¼-inch-thick slices. Return the meat to the sauce and heat over medium heat until warmed through. Taste and adjust the seasoning with salt and pepper, then serve. Brisket Pasta: These recipes are delicious, but while everyone is fighting over the meat, I’m just thinking about the sauce. I save all the braising liquid, packed with lil’ bits of fallen-apart meat, and use it as the king of pasta sauces. It’s truly better than any ragù or Sunday gravy you could dream of. Simply cook pasta (rotini is my go-to!) until it’s just al dente, then drain and drop into a simmering pot of a few cups of the leftover braising liquid to finish cooking and let the liquid reduce down to coat the noodles. If you’re feeling wild, finish it off by making it rain Parmesan!! Buying Brisket 101: Beef briskets come in many shapes and sizes (just like us!), but it all comes down to choosing between the first (or flat) cut and the second (or point) cut. The flat is much leaner, and often smaller, made up of one muscle cleaned of most fat. The point, my preferred cut, contains the deckle, a gorgeous layer of the fat and muscle attached the rib cage. More fat equals more flavor, so don’t deprive yourself of the deckle! As for the size, I find 5 to 6 pounds is the sweet spot for yielding a ton of brisket while still being manageable for even my tiny NYC kitchen. Make It Fit!: Now, let’s just say you’re really struggling to make a whole brisket fit in your Dutch oven and a new one just isn’t in your bud get. You can 100 percent halve the brisket crosswise to make it more manageable. Just sear it off in batches before braising, and it will still be delicious (and even cook slightly faster). But if you can keep it whole, that’s still the best-case scenario for a low-and-slow buildup of flavor! Excerpted from JEW-ISH: A COOKBOOK: Reinvented Recipes from a Modern Mensch © 2021 by Jake Cohen. Photography © 2021 by Matt Taylor-Gross. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Seahawks insider Gregg Bell says that it's going to be another game where the 'Hawks let Russell Wilson cook this Sunday in Buffalo. Bell says that the game will be decided by letting Wilson throw and run the ball, which has been a good formula for success this year for Seattle.

Níspero Chicken Servings: 2 Preparation: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes     Ingredients: 6 large … More

On this episode, Kristine shares her experience with a regular Japa meditation practice (mantra & mala) and also "how-to" hints for beginners. Derya clarifies the difference between concentration, contemplation, and insight when it comes to sitting in your practice. And we both agree why these heady times call for a practice like this. Japa meditation tutorial https://www.youtube.com/watch?v=xQWQtc4g3r0 Derya's "Healthy" Grain Free Cookies Grain-free Peanut Butter Chocolate Chip Cookie Dough Bites Prep Time: 8 min Cook Time: 10 min Ready in: 18 min Yield: 14 1" cookies Ingredients 1 16 oz can can chickpeas, well-rinsed. 2 teaspoons vanilla extract 1/2 cup natural peanut butter, SunButter Natural or almond butter 1/4 cup maple syrup 1 teaspoon baking powder 1/3 cup protein powder (I use unflavored pea protein) a pinch of salt if your peanut butter doesn't have salt in it 1/2 cup chocolate chips (use vegan and dairy-free chocolate chips, if needed) Directions 1. Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until it forms a giant ball. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined. 2. Put in the chocolate chips and pulse it until the chips are incorporated. You will probably have to break up the giant ball with your hands a couple of times. The mixture will be very thick and sticky. 3. With wet hands, form into 1 1/2" balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising. 4. Bake for about 10 minutes. The dough balls will still be very soft when you take them out of the oven. 5. Store in an airtight container at room temperature (or in the fridge) for up to 1 week.

Welcome to the second episode of the Savorbang podcast. I’m so glad you are here! Thank you for listening and I hope I bring you something that makes you want to cook!       The whole recipe is included below...   .     Yield: 18-26 cookies Prep Time: 25 minutes Cook Time: 10 minutes per batch Ingredients 2 cups white all purpose flour 1 1/2 cups very firmly packed DARK BROWN sugar 2 1/2-3 teaspoons vanilla 3/4 cups rolled oats 7/8 teaspoon baking soda (allllmost fill the teaspoon) 1 teaspoon salt, plus more for sprinkling over cookies (2 teaspoons if using unsalted butter) 1 cup butter (2 sticks) i use salted 3 egg yolks + 1 egg white (so 1 whole egg + two yolks) 2 1/4 cups dark or semisweet chocolate chips 1 1/2 cup toasted pecans, divided, (I mixed in slivered almonds the other day because I didn’t have enough pecans due to my fear of shopping right now) Instructions Pay attention to the details because they make all the difference with cookie baking… Preheat oven to 250 degrees, then toast pecans on a baking sheet for about 6 minutes. Set pecans aside to cool. Measure and whisk together well: 2 cups flour, almost a teaspoon of baking soda and 1 teaspoon salt. Melt (until just melted, not to a steaming liquid or boiling) in a microwave: 2 sticks butter, 1 1/2 cups firmly packed dark brown sugar and 2 ½ to 3 teaspoons vanilla. *Melting rather than creaming makes for more crisp edges and you don't mess around with that exhausting creaming of sugar into butter. Stir to combine the buttery sugar and vanilla, then set aside to cool for a few minutes. Add 1 whole egg and 2 egg yolks to the sugar and melted butter. Whisk until well blended. Slowly, 1/4 at a time, fold flour mix into sugar mix. Don't over blend, but get the white flour mostly obscured. Gently fold in the oats. Crush pecans by squeezing/crumbling over the dough, some in 1/2 pieces some almost whole, then fold into dough. Reserve about ¼ cup whole pecans for planting in center of cookie mid-way through bake. Gently fold in chocolate chips. Optional: spread mix onto waxed paper (or plastic if you don’t care about the next 7 generations). I lay it in a length like a baguette—wrap well. If you have a big empty freezer you can just toss the bowl of dough in there I guess. Chill in freezer for 15-20 minutes while you clean up and lay parchment over 3 cookie sheets. PREHEAT OVEN TO 350 degrees. Remove dough from freezer and cut or scoop tall, round clumps of dough, almost as big as golf balls onto baking sheet. ( I made some big, glorious tennis ball sized scoops too. They made great birthday present cookies, note: they need about a minute longer in the oven). Place in oven. Set timer for 4 minutes. At the 4 or 5 minute mark. Remove baking sheet, press cookie dough down in middle with knife and sprinkle salt over cookie tops. Add a pecan to the depression made by the knife. Return to oven and bake 4-5 few more minutes. Remove cookies when edges are juuuuust turning light brown. Note: Remove cookies after 3-4 minutes if you are stocking a freezer. There is nothing so wonderful to have on hand like a par-baked cookie that you can toss in a toaster oven after dinner—or after shopping at Costco during a pandemic—omg don’t do it! Let your cookies cool and eat with cold milk or black coffee... or cuddled into a big scoop of vanilla ice cream (Screamin Mimi's or Lala's creamery?)     Anything worth doing is worth doing so well that you pass out… it’s nap time.     Before we go…   Riddle time?  2 riddles in honor of the modern practice of making foods healthier by substituting with healthier options…   First riddle: If you substitute zuccini planks for the noodles, can you call it Lasagna or should you call it a baked, trash-salad?   Second riddle: If your recipe makeover involves swapping out the butter and replacing it with applesauce—do you still qualify for a covid-19 stimulus check?     Ok, Here’s a mini recipe—but one that brings maximal mealage—I made it fast and sloppy with leftovers because as per usual I am scared to go shopping—This is the make-up lasagna I made after freaking my family out with the hot swamp I made with the zucchini planks.   My daughter can’t manage cow dairy so I used scraps of 4 kinds of sheep and goat. I didn’t have soft goat cheese—which would have been great to mix in with the brie… this is a draft of a real recipe I’m not going to give exact quantities as this is a draft of a real recipe--not something I’ve worked out well—more a happy accitdent but it want so good, so so goodworked   Ingredients     1 red onion 5 tablespoons olive oil, divided (I used some to saute the greens and some for the bottom of the lasagna pan) 1 teaspoon of balsamic vinegar (by accident) Some lasagna noodles left at the bottom of three different boxes- some ruffly, some long, some short, some flat 2 eggs Teaspoon or so of knorr tomato flavored,powdered chicken broth (I know, I can’t believe I use this stuff but I love it.) ½ teaspoon or more black pepper 1 ½ cups red wine ½- 1 teaspoon salt 1+ teaspoon dried Mediteranian or Italian herbs mix (I make mine with, oregano, marjoram, rosemary, thyme, chili flakes, garlic powder) About a quart of leftover Bolognese with lots of meat and Italian sausage Another quart of store bought marinara 1 cup water Two large bags frozen greens—collards and spinach, 32 ounces total 1 ½ Medium sized wheels of goat brie 14 ounces 3 hunks different styles of Manchego (100% Sheep milk) 16 ounces   Instructions   Preheat oven to 350 degrees Chop the onion *In a dutch oven or deep castiron skillet, brown onions in 2-3 tablespoons olive oil   *Add the thawed greens. Ok I was worried my greens had gone bad because I left them thawing on the counter for two days and a  green syrup began to leek out of the bag …   *Sprinkle the broth powder (this is so optional but) over the greens   *Add salt and dried herbs   *Add the splash of balsamic vinegar (honestly I added this by accident because the B. Vinegar bottle looks so much like my olive oil bottle…) Cook the greens about 5 minutes on the stove top, stirring frequently. This is just to combine ingredients. The heat of the long bake in the oven will marry all the flavors from the herbs, vinegar, onions…   *Whisk together 2 eggs   *fold whisked eggs into greens   *Drizzle 2 tablespoons olive oil in a large, deep lasagna pan   *Place a layer of un-cooked lasagna noodles on the bottom of the pan (over the olive oil)   *Spread the greens mixture over the fist layer of noodles   *Dot the greens evenly with chunks of goat brie, rind and all (I just broke the hunks off the my hands).   *Place a layer of un-cooked lasagna noodles over the cheese-dotted greens   *Spoon the leftover Bolognese sauce over the noodles ( I added a cup or so of red wine and half a jar of marinara to add some moisture to the very chunky, meaty leftover sauce I was using.   *Grate a third of your sheep cheese (I had Manchego but I would have loved to mix in a bit of less milk Pecorino Romano—if I’d had some)   *Add another layer of un-cooked lasagna noodles   *Spread remaining marinara over last layer of noodles   *Grate remaining 2/3 Manchego to cover all.   *Bake 80 minutes, then turn oven temp up to 385 for 10 minutes   *Remove from oven and let cool and set for 10-20 minutes   Best lasagna ever…. Thank you tons for listening and we are done…      

Níspero Jam  Makes: 4 8 oz jars Prep Time: 30 minutes Cook Time: 35 minutes Rest Time: 30 minutes Total … More

Easy General Tso's Chicken· Preparation Time: 15 minutes·Cook Time: 15 minutes·Servings yields: It makes 4 servings- Ingredients: For The Chicken: 1/3 cup of cornstarch·1/3 cup of All-Purpose Flour·2-1/2lbs. Boneless skinless chicken thighs, cut into 1-inch pieces·Vegetable oil, for frying- For The Sauce: 1 Tablespoon of cornstarch·1/4 cup of Soy Sauce·2 Tablespoons of Vegetable oil·1/4 cup dried chilies·1 Tablespoon minced garlic·1 Tablespoon minced ginger·1/4 cup rice wine vinegar·1/4 cup hoisin sauce·1/4 cup packed light brown sugar·1 cup chicken stock·1 Tablespoon sesame oil·Sliced scallions for garnishing.- Instructions: How to make the chicken: In a medium bowl, whisk together the cornstarch and flour with 1 teaspoon kosher salt and 1/8 teaspoon pepper. Add the chicken pieces to bowl, tossing to coat.- Add 2 to 3 inches of vegetable oil to a large heavy-bottomed stockpot set over medium-high heat. Line a plate with paper towels.- Once the oil is hot enough. Let's get ready to fry some chicken. Shake off any excess flour mixture from the chicken and add them to the oil in batches.- Cook the chicken pieces in batches, turning as needed with metal tongues, until golden brown and cooked through. Using a slotted spoon/strainer spoon, transfer the cooked chicken to the paper towel-lined plate. Now let's get ready to make the sauce.- Make The Sauce: In a small bowl, whisk together the cornstarch and soy sauce to make a slurry. Set the slurry aside. Set this thick liquid stir mixture(slurry) to the side.- Next. Put 2 tablespoons of the Vegetable oil in a large saucepan set over medium heat. Once the oil is hot enough, add the chilies, garlic and ginger and cook, stirring constantly, until the garlic is golden brown, about 1 minute.- Stir in the rice wine vinegar, hoisin sauce, brown sugar, chicken stock and sesame seed oil.- Next stir in the slurry, bring the sauce to a simmer and cook it until it thickens to the consistency of something like a syrup, this will be about 1 minute.- Pour the sauce over the chicken in a pan. And toss to coat.- Serve the chicken topped with scallions.

In photography, there is this idea of letting images stew. Let's take this cooking analogy further in today’s episode to learn more about how long the creative process may take.  Right Here on the Will Moneymaker Photography Podcast. Show Notes: https://moneymakerphotography.com/finding-proper-cook-time/  Subscribe via: - https://moneymakerphotography.com/itunes    - https://moneymakerphotography.com/youtube    - https://moneymakerphotography.com/googleplay    - https://moneymakerphotography.com/feedburner    Weekly Giveaways:  - https://moneymakerphotography.com/giveaways    Free eBooks:  - https://moneymakerphotography.com/free-ebooks  

A well-designed schedule is one of the fundamentals of a successful real estate career. Why is time blocking an important component that we need to build into our day? How did the changes to our guest’s activities impact her income? How do you overcome the moments of fear and doubt? On this episode, Shareika Cook, a real estate agent in Anniston, AL, shares on what’s working better in her business now that she’s following the right models as well as how it has positively impacted her life.     If you’re coachable and willing to listen to the right people, you’ll succeed in this career. -Shareika Cook   Three Things We Learned From This Episode Time blocking takes care of distractions before they even come up Time blocking is one of the things that helped Shareika level up in her business. In the past, she would constantly get distracted and forget what she was doing. Now, dedicating time to an activity means she’s more productive.   Get encouragement from people who have been there Stepping into a new territory can be scary. One thing that constantly encouraged Shareika was watching testimonial videos of other agents—especially agents in small markets like hers. Seeing those people succeed helped her keep going.   The right scripts give you confidence When you trust your script and know it well, it gives you the confidence to approach people without fear or nervousness. You’re less likely to get tripped up. In Shareika’s case, people actually compliment her confidence.   Speak with a Business Growth Advisor about the next step in your business. Click here to schedule your free Business Consultation.   Following the right models, doesn’t just boost the results you’re getting in business— it gives you confidence and encouragement to keep going after what you want. The right model can help you completely remove distractions from your day, find clients who are ready to work with you, and give you freedom in your business. Paired with coaching, this gives you the fuel to go further.

Hello Listener! Thank you for listening. If you would like to support the podcast, and keep the lights on, you can support us whenever you use Amazon through the link below: It will not cost you anything extra, and I can not see who purchased what. Or you can become a Fluffle Supporter by donating through Patreon.com at the link below: Patreon/Hare of the Rabbit What's this Patreon? Patreon is an established online platform that allows fans to provide regular financial support to creators. Patreon was created by a musician who needed a easy way for fans to support his band. What do you need? Please support Hare of the Rabbit Podcast financially by becoming a Patron. Patrons agree to a regular contribution, starting at $1 per episode. Patreon.com takes a token amount as a small processing fee, but most of your money will go directly towards supporting the Hare of the Rabbit Podcast. You can change or stop your payments at any time. You can also support by donating through PayPal.com at the link below: Hare of the Rabbit PayPal The links below are to a shops with items with the Hare of the Rabbit Podcast Logo. There are items such as mugs, stickers, and t-shirts. Your purchases support the podcast! Thank you for the support! Click here to go directly to the store. new RBExternalPortfolio('www.redbubble.com', 'hareoftherabbit', 4, 4).renderIframe(); http://tee.pub/lic/PS7QqY1xC7Q Thank you for your support, Jeff Hittinger.     I took a month long hiatus to be able to search for a new job, and enjoy the summer. I was laid off at the end of June from the company I worked for, for over 9 years. I have licked my wounds and I am ready to get back to the podcast, and I am still searching for a new position. Over the break I traveled to the Outer Banks were the water was crystal clear during our stay, as well as a visit to Washington DC to check out the museums. Today we are going to look at rabbits in Greek culture. We have an exchange student from Greece staying with us, and we will have a brief interview about her perspectives on rabbits and hares. Now with Greece culture being as old as it is, I was surprised to find that they did not have there own rabbit breed. (Modern) Greek: κουνἐλι (kouneli). (Ancient) Greek: λαγος (lagos, with a hard "a" and a hard "o") means "hare", I don't know if they had a specific word for rabbit. The modern scientific name for the European rabbit is Oryctolagus cuniculus- the genus name (first part) is Greek for "digging hare", and the second part is Latin for "rabbit". In Greece pet rabbits are something quite new. People started getting rabbits as pets the last 5 or 10 years. The only information they have been able to get was from British or American forums and sites, and it's very difficult to find a savvy vet, even in Athens. Most vets have no idea about rabbits. During the last 3 years, one or two Greek rabbit forums have been created so that Greeks at last can get informed about their furry friends in their own language. From these forums, and the experience of their members, in the show notes is a list of Vet's who handle rabbits. https://www.rabbitsonline.net/threads/greece-rabbit-savvy-pets.62323/ The European rabbit (scient. Oryctolagus cuniculus) is a closely related species to hare, which has been introduced on the island of Crete by humans (many confuse that with hare). Despite the many predators on Crete, the rabbit reproduced rapidly and is now spread across the island of Crete and several smaller islets around it. For this reason, the authorities have several times tried to lower its population. The rabbit is a favorite game animal in the Greek islands. It is nocturnal and gregarious, with smaller size than the hare, and usually does not weigh more than 2kg. Moreover, its skeletal structure is quite different from the hare, while it has smaller and rounder ears. The rear legs are also shorter. Its coat color hues vary according to habitats, with gray-brown coat color, white belly and tail. Like the hare, it digs burrows in the ground where its hides all day long. It has the same eating habits with the hare, feeding on roots, bulbs, weeds and grass. Moreover, sometimes it eats bird droppings to receive their vitamins. The rabbits hunt at night, not too far from its nest. Being very coward, it is always ready to run into its burrow. There are always rabbits observing the surrounding area, while other animals eat. When they feel danger, they immediately stand up on their rear legs. If the danger is real, they start hitting their feet on the ground and all rabbits disappear at time. As mentioned, rabbits reproduce very quickly. Indeed, females (does) can give birth 8 times a year, 4-12 bunnies per time! Does can give birth at the age of 4-5 months, while it is impressive that they have a double uterus. This means that while being parturient, they may become pregnant again with their other womb! Their pregnancy lasts only 30-31 days. Similar to Japan, there is a Rabbit Island, but it is know as rabbit island for a differnet reason. Souda (island) Souda (Greek: Σούδα) is an islet in Souda Bay on the northwest coast of Crete. In ancient times this islet was one of two islets that were referred to as Leukai. The second islet is known today as Leon. On the northwest side of the islet, a small distance away, there is another islet which is almost round in shape, which used to be referred to on medieval Venetian maps as Rabbit Island (known as Nisi and Leon today) There is another place that the Greek's have give a rabbit name to, and that is in the stars. The Lepus Constellation Lepus constellation lies in the northern sky, just under the feet of Orion. The constellation’s name means “the hare” in Latin. Lepus is not associated with any particular myth, but is sometimes depicted as a hare being chased by the mythical hunter Orion or by his hunting dogs, represented by the constellations Canis Major and Canis Minor. Lepus was first catalogued by the Greek astronomer Ptolemy in the 2nd century. The constellation is home to the famous variable star R Leporis, better known as Hind’s Crimson Star, and it contains several notable deep sky objects: Messier 79 (NGC 1904), the irregular galaxy NGC 1821, and the Spirograph Nebula (IC 418). This constellation was known to the Greeks as Λαγωός (Lagoös), the Greek word for hare; Lepus is the more recent Latin name. Eratosthenes tells us that Hermes placed the hare in the sky because of its swiftness. Both Eratosthenes and Hyginus referred to the remarkable fertility of hares, as attested to by Aristotle in his Historia Animalium (History of Animals): ‘Hares breed and bear at all seasons, superfoetate (i.e. conceive again) during pregnancy and bear young every month.’ The celestial hare makes an interesting tableau with Orion and his dogs. Aratus wrote that the Dog (Canis Major) pursues the hare in an unending race: ‘Close behind he rises and as he sets he eyes the setting hare.’ But judging by its position in the sky, the hare seems more to be crouched in hiding beneath the hunter’s feet. Hyginus tells us the following moral tale about the hare. At one time there were no hares on the island of Leros, until one man brought in a pregnant female. Soon, everyone began to raise hares and before long the island was swarming with them. They overran the fields and destroyed the crops, reducing the population to starvation. By a concerted effort, the inhabitants drove the hares out of their island. They put the image of the hare among the stars as a reminder that one can easily end up with too much of a good thing. The constellation’s brightest star, third-magnitude Alpha Leporis, is called Arneb, from the Arabic al-arnab meaning ‘the hare’. It lies in the middle of the animal’s body. The stars Kappa, Iota, Lambda, and Nu Leporis delineate the hare’s prominent ears. In Greece, the gift of a rabbit was a common love token from a man to his male or female lover. In Rome, the gift of a rabbit was intended to help a barren wife conceive. Carvings of rabbits eating grapes and figs appear on both Greek and Roman tombs, where they symbolize the transformative cycle of life, death, and rebirth. Now with the Greek's being know for their Mythology, I was surprised that there was not a lot about rabbit's or hare's in the myth's Hermes (Greek) – God of the spoken word; the rabbit was sacred to Hermes as a fleet-footed messenger Now we are going to discuss the hare in coinage and as a city badge. The Hare in Magna Graecia Many ancient Greek cities adopted symbolic or mythical animals as badges or totems. Athens chose the owl due to its association with Athena. Corinth chose the Pegasus. For Cyzicus in Anatolia, it was the tuna fish. And so on. Americans have a similar custom: the dolphin for Miami, the colt for Indianapolis, the bear for Chicago. Several cities in “Magna Graecia” (the region of southern Italy and Sicily settled by Greek colonists beginning in the eighth century BCE) adopted the leaping hare as a distinctive symbol on their classical-era coinage. bunny1 Anaxilas, Tyrant of Rhegium The story begins with Anaxilas, son of Cretines. In 494 BCE he seized power at Rhegium (or Rhegion, known today as Reggio Calabria at the tip of the boot of Italy) and soon extended his rule to Sicily. Anaxilas is credited with importing Greek hares to Sicily for the aristocratic sport of hunting. A leaping hare appears on his small silver litra at Rhegium as early as 480 BCE. When his mule-chariot (biga) team won in the Olympic games, he placed that image on his coins. Coinage is conservative, and this basic design – mule chariot obverse, leaping hare reverse – was continued for generations. Neighboring cities that allied with Rhegium or came under its control soon adopted the leaping hare as a symbol, notably Messana. Early coinage of Messana closely copied Rhegium’s design, changing only the “ethnic” (the inscription giving the name of the city). About 420 BCE, Messana issued a magnificent silver tetradrachm depicting the nature god Pan, seated on a rock playing with a leaping hare[1]. Another tetradrachm from this period shows the hare leaping over a head of Pan. Messana Tetradrachms On a coin dated after 460 BCE, the nearby city of Lokroi[2] shows a hare leaping over an overturned amphora. A century later (ca. 360) the city of Croton placed the hare on the reverse of its small silver diobols, with its own traditional symbol of the tripod on the obverse. A very different representation of the hare makes its appearance on Greek coinage about the year 400 BCE. The hare appears as a victim, being torn by the beak of an eagle as it grips the hare in its talons. The magnificent silver decadrachm of Akragas is perhaps the most famous example. On the reverse of this large coin, a pair of eagles perch on a rocky crag, about to dine on a dead hare. One bends down toward the prey, the other stretches its neck upward to screech in triumph. A cataloguer of the Hunt collection relates the image to a chorus in the play Agamemnon: “The eagles are an omen sent from Zeus to Agamemnon and Menelaus commanding the sacrifice of Iphigenia before the Greek fleet might set sail for the Trojan War.” (Lorber, 182) Attributed to engravers named Myron and Polykrates, less than 10 examples of this coin are known. A similar design appears on the less rare Akragas tetradrachms of the same period, and was eventually copied at Lokroi, Croton and other cities. Akragas Silver Decadrachm The Greek town of Elis controlled the sacred site of Olympia and was responsible for managing the Games held there every four years. This responsibility included issuing special coinage for the use of visitors attending the event. In the fifth century BCE, this coinage reached a high standard of artistic excellence. The obverse of a silver stater struck for the 87th Olympiad (432 BCE) depicts an eagle tearing with its beak a hare held in its talons. Two centuries later, we see the same design (executed with less grace, perhaps) on a silver drachm of Elis. About 400 BCE, the very obscure town of Atarneus (or Atarnios, now Dikili, on the Aegean coast of Turkey opposite the island of Lesbos) issued charming tiny silver half obols with a hare on the reverse. Only a few examples are known; one sold for US$700 in a February 2014 auction[3]. Greek island declares war on wild rabbits Athens - Farmers on the Greek island of Lemnos have declared war on a plague of wild rabbits which they say is destroying thousands of hectares of wheat and vines, local officials said on Thursday. Under pressure from landholders, who claim to have lost over 2 000 hectares of planted crops to the rabbit scourge, local officials want the government to lift restrictions on hunting to enable an island-wide cull. "There's thousands of them," Lemnos deputy prefect Thodoris Baveas said on Thursday. "Just by driving at night you can hit a couple each time, there's that many." The Lemnos authorities want to permit night-time hunts, which are banned in Greece, as the rabbits stay hidden during daytime. Speaking after a meeting with farmers on Thursday, Baveas said the prefecture was also considering importing weasels from Germany to deal with the problem. "They are expensive, I've heard that each costs about €4 400," Baveas said, noting. "We would need at least 10 weasels," he added, noting that the prefecture would like European Union funds to assist crop rehabilitation. The Greek branch of the World Wildlife Fund for Nature (WWF) reacted cautiously to a hunting initiative, arguing that it could encourage attacks on other types of game on the island. Rabbits are more than companion animals to many in the House Rabbit Society. They are also living symbols of a life style, a philosophy and a value system. For example, many people who live with a house bunny have chosen a vegetarian or vegan lifestyle. In America we usually define animals as "pets" or "food" more succinctly than people from other countries. A Frenchmen may be as comfortable riding a horse from their stable, as eating horse at a restaurant and likewise, dogs and cats are seen as food in some Asian societies. Similarly, in Iceland the horse is used for traditional sheepherding work in its native country, as well as for leisure, showing, and racing and some horses are still bred for slaughter, and much of the meat is exported to Japan, or eaten as a delicacy in Iceland. People who live with rabbits may be more acutely aware of this dichotomy than are people with other companion animals, because rabbits are seen as either food or companions here while dogs, cats and horses are strictly companions. So on that note there is a popular rabbit dish in Greece called Lagos Stifado (Λαγός στιφάδο) — hare stew with pearl onions, vinegar, red wine and cinnamon — it is a much-prized dish enjoyed in Greece and Cyprus and communities in the diaspora, particularly in Australia where the hare is hunted as a feral pest. In the case of stifado (stee-FAH-do), debate centers on the tomatoes and wine. Simple chopped tomatoes? Or tomato paste and crushed tomatoes? Red wine or white? Sweet or dry? Now fi you can get ahold of the incomparable Greek sweet wine Mavrodaphne, that is what is recomended. Without Mavrodaphne the stifado is a shadow of itself, although you can use a Port in a pinch. What does stifado taste like? The Orient, in its classical sense. It must have been quite the treat when it was invented, most likely in the Middle Ages when Greece was under Venetian rule. Any combination of sweetness with exotic spices such as cinnamon and allspice in an otherwise savory dish screams the 1300's or 1400's. Stifado uses a lot of olive oil, so it is smooth going down. This keeps the rabbit moist as well, which is braised slowly until it is about to fall off the bone. You can pull the meat off the bone before serving, or just leave the pieces in the stew. The Greeks typically leave the pieces as is. The spices give the stew zing without heat, and the tomatoes, which are obviously a post-1500's addition, add a bit more sweetness as well as needed acidity. There’s a reason stifado is such a strong part of Greek cooking. You’ll want either a nice Greek red wine, a lager beer, or ouzo with a glass of water as a chaser to go along with this stew. And don’t forget to have lots of good crusty bread around, too. Greek Rabbit Stew. Kouneli Stifado Prep Time 20 mins Cook Time 1 hr 30 mins Total Time 1 hr 50 mins I have not yet made this rabbit stew, but if you are freaked out about rabbit, you could substitute chicken. Keys here are browning the rabbit really well, including sweet wine (Mavrodaphne if you can find it), as well as allspice and cinnamon. Course: Soup Cuisine: Greek Serves: 6 people Author: Hank Shaw Ingredients 2 cottontail rabbits or 1 domestic rabbit Kosher salt 2 medium red onions, sliced 5 cloves chopped garlic 10 allspice berries 1 cinnamon stick 4 bay leaves 1 tablespoon dried oregano 2 tablespoons tomato paste 4 large tomatoes, grated, or 1 14-ounce can of crushed tomatoes[/ingredient] 1 cup dry red wine 1/2 cup sweet red wine 1/2 cup chicken or rabbit stock 1/4 cup red wine vinegar Freshly ground black pepper 1/4 cup olive oil Instructions Cut up the rabbits and cut into serving pieces. Be sure to include little bits, like the belly flaps, the front legs, the kidneys and such; they become yummy surprises in the finished stew. Salt the rabbit pieces well and set aside for 30 minutes. Heat 1/4 cup olive oil in a frying pan and brown the rabbit well. As each piece browns, move it to a brazier or Dutch oven or other heavy, lidded pot. When the rabbit is browned, saute the onions for 4-5 minutes over medium-high heat, until they begin to brown. Add the garlic and saute for another minute. Sprinkle with salt. Do not let the garlic burn. Turn the contents of the frying pan into the brazier or a Dutch oven, then arrange the bay leaves, oregano, allspice berries and cinnamon stick over them. In the pan you browned the rabbit and the onions, add the wine, sweet wine, vinegar, stock, tomato paste and grated tomatoes — cut tomatoes in half and run them through your coarsest grater to leave the skins out of your pot. Cook this down over high heat for 3-4 minutes, then pour over everything in the pot. Cover the pot and bring to a simmer. Cook slowly for 1 hour, then check. It may need up to another hour. You want the rabbit to be just about falling off the bone. You can pull the rabbit meat off the bone, as I do, or just let your guests do that. Grind some black pepper and drizzle some really good olive oil over everything right when you serve. https://en.wikipedia.org/wiki/Souda_(island) https://en.wikipedia.org/wiki/Icelandic_horse https://www.rabbitsonline.net/threads/greece-rabbit-savvy-pets.62323/ https://en.wikipedia.org/wiki/Hare https://honest-food.net/greek-rabbit-stew/ https://www.cretanbeaches.com/en/fauna-and-animal-species/mammals-in-crete/rabbit https://rabbit.org/journal/4-11/symbol.html http://www.ianridpath.com/startales/lepus.htm http://www.constellation-guide.com/constellation-list/lepus-constellation/ http://www.terriwindling.com/blog/2014/12/The-Folklore-of-Rabbits-Hares.html http://forums.xkcd.com/viewtopic.php?t=20160&start=40 https://www.iol.co.za/business-report/technology/greek-island-declares-war-on-wild-rabbits-239336 http://mythsymbolsandplay.typepad.com/my-blog/2017/03/deities-associated-with-hares-and-rabbits.html https://coinweek.com/ancient-coins/bunny-money-rabbits-hares-ancient-coins/ Assessment of Genetic Structure of Greek Brown Hare (Lepus europaeus) Populations Based on Variation in Random Amplified Polymorphic DNA (RAPD) Abstract The RAPD method was used to assess the genetic differentiation of brown hare (Lepus europaeus) populations from Central Greece. Greek wild populations were compared with samples from Austria, Poland, Germany, France, and Bulgaria, as well as with reared/released hares to investigate the impact of the releases on the native populations' genetic structure. The absence of diagnostic bands distinguishing between L. europaeus populations confirmed the high level of gene flow between brown hare populations over long geographic distances reported by other authors. Phylogenetic trees, derived from genetic distances estimated by RAPD band frequencies, suggested one major partitioning event of nuclear DNA lineages found in the samples. The reared individuals clustered with the Austrian, Polish, German, and French populations, whereas the Greek populations clustered apart with the Bulgarian population. Within Greece the distribution of the six wild populations did not follow any geographical trend, since their genetic divergence did not seem to correlate to geographic distances. However, RAPD profiles of some reared and wild specimens were different from the common RAPD pattern observed in the vast majority of sampled hares, probably reflecting an admixture of genetically differentiated individuals. The RAPD analysis indicates that releases might have begun to affect Greek population structure and reinforces the view that appropriate management is needed, adjusted to the local populations' biology and ecology. https://link.springer.com/article/10.1023%2FA%3A1020260819629 The Greek Harehound is a rare breed of dog that only comes in a black and tan color, originally bred as a scent hound for tracking and chasing hare in Southern Greece. Wikipedia Scientific name: Canis lupus familiaris Origin: Greece Color: Black & Gold Temperament: Outgoing, Friendly, Affectionate, Intelligent, Passionate, Brave Weight: Female: 37–44 lbs (17–20 kg), Male: 37–44 lbs (17–20 kg) Height: Female: 17–22 inches (43–55 cm), Male: 18–22 inches (45–57 cm) https://en.wikipedia.org/wiki/Greek_Harehound How do you say your full name? Where are you from in Greece? How do you say Rabbit in Greek? How do you say Hare in Greek? Tell us about where you live in Greece? the climate? the tereain? What have you enjoyed gthe most about visitining the United States? Have you seen wild rabbits in Greece? Do people eat rabbits in Greece? Are they kept as pets? Have you ever eaten or kept a rabbit as a pet? Are there any stories about rabbits? Any myths or Folktales? Are there any cities that use the rabbit or Hare as their symbol? Is the Rabbit or Hare on any of the coins?   https://lyricstranslate.com/en/%CE%B5%CE%BB%CE%B5%CF%8D%CE%B8%CE%B5%CF%81%CE%BF%CE%B9-%CF%80%CE%BF%CE%BB%CE%B9%CE%BF%CF%81%CE%BA%CE%B7%CE%BC%CE%AD%CE%BD%CE%BF%CE%B9-%CE%B2-%CF%83%CF%87%CE%B5%CE%B4%CE%AF%CE%B1%CF%83%CE%BC%CE%B1-%CE%B1%CF%81%CF%87%CE%AE-free-beleag.html https://lyricstranslate.com/en/%CE%B5%CE%BB%CE%B5%CF%8D%CE%B8%CE%B5%CF%81%CE%BF%CE%B9-%CF%80%CE%BF%CE%BB%CE%B9%CE%BF%CF%81%CE%BA%CE%B7%CE%BC%CE%AD%CE%BD%CE%BF%CE%B9-%CE%B2-%CF%83%CF%87%CE%B5%CE%B4%CE%AF%CE%B1%CF%83%CE%BC%CE%B1-%CE%B1%CF%81%CF%87%CE%AE-free-beleag.html The Free Beleaguered (Act II- Beginning) The silence reigns in the greenhill beyond the burial ground. The bird speaks, takes a seed, and the mother is jealous of it. The famine blackened the eyes. The mother is swearing onto the eyes. The good soldier from Souli stands aside and cries: "Lone dark rifle, why do I hold you in the arm, where you became heavy for me and the Muslim knows it ?" April and Cupid are dancing and lauging together, and as many blossoms and cores come out, so many weapons enclose you. A small white hill of sheep yells in movement, and gets thrown deep within the sea again, and, being vast white, it merged with the beauties of the sky. And into the waters of the lake, which it reached in fast, a blue butterfly played with its shadow, that felt its sleep within the wild lilium. The petite worm is also being in its sweet hour. The nature is magic and a dream in beauty and grace, the black stone and the dried up grass are vast golden. It spills itself with a thousand faucets, it speaks on a thousand languages: "Whoever dies today, dies fo a thousand times." https://fablesofaesop.com/the-hare-and-the-tortoise.html A Hare was making fun of the Tortoise one day for being so slow. “Do you ever get anywhere?” he asked with a mocking laugh. “Yes,” replied the Tortoise, “and I get there sooner than you think. I’ll run you a race and prove it.” The Hare was much amused at the idea of running a race with the Tortoise, but for the fun of the thing he agreed. So the Fox, who had consented to act as judge, marked the distance and started the runners off. The Hare was soon far out of sight, and to make the Tortoise feel very deeply how ridiculous it was for him to try a race with a Hare, he lay down beside the course to take a nap until the Tortoise should catch up. The Tortoise meanwhile kept going slowly but steadily, and, after a time, passed the place where the Hare was sleeping. But the Hare slept on very peacefully; and when at last he did wake up, the Tortoise was near the goal. The Hare now ran his swiftest, but he could not overtake the Tortoise in time. Moral The race is not always to the swift.   © Copyrighted

I had my friend John on the podcast this week and we had a lot of fun with this one. I'll definitely have him on again. This chicken parm recipe will make sense if you listen to the podcast: Servings 4 Prep Time 10 minutes Cook Time 30 minutes Ingredients: 4 thin-sliced boneless, skinless chicken breasts1 egg1/2 teaspoon onion powder1/2 teaspoon kosher salt1/4 teaspoon garlic powderfreshly ground black pepper to taste1/4 cup all purpose flour1/4 cup grated parmesan cheese2 teaspoons dried basil2 teaspoons dried oregano1 cup marinara sauce (approximate measure)4 slices mozzarella cheese Instructions Preheat oven to 375 degrees F. Line baking sheet with silicone mat or parchment paper. In one shallow bowl, use a fork to beat egg with onion powder, salt, garlic powder, and pepper. In another shallow bowl, stir together flour, parmesan cheese, basil, and oregano. Dip each chicken piece into egg mixture, and allow excess egg to drip off. Then, press egg-coated chicken into the flour/parmesan mixture, coating all sides evenly. Place coated chicken pieces in a single layer on the prepared baking dish. (Sprinkle a little extra flour mixture over any spots you missed.) Bake in preheated oven for 20-25 minutes or until golden brown. (Chicken should be cooked to an internal temperature of 165 degrees F.) Carefully remove pan from oven. Spread marinara sauce evenly over the top of each piece of chicken, and arrange the cheese slices over the sauce. (I tear the cheese slices to fit the chicken.) Return chicken to the oven and bake about 5 minutes longer, or until cheese Is melted. Serve warm IG Chef John: @johnny5alive88 Dewey: @thatdeweyguy Me: @kooljoel

Chef Remmi Smith began cooking at the age of eight. She is the co-founder and CEO of Cook Time with Remmi;a health based company and cooking show established in Tulsa, Oklahoma. Hosted by 18 year old Remmi Smith, the show is based on concerns for the current childhood obesity epidemic. Remmi’s objective is to get kids excited about cooking, and to link the skill of cooking to improved nutrition.  Remmi has authored two cookbooks for kids and then for teens: Global Cooking with Remmi and The Healthy Teen Cookbook. She also created a Remmi's Italian Dressing, dry salad dressing that is sold through Whole Foods and Wal Mart. Contact Remmi on her Facebook at Cook Time with Remmi, Twitter @cooktimewithremmi, and Instagram at cooktimeremmi.

Mel starts out the podcast by thanking listeners for voting for her Holman Prize entry. We’ll be sure to let you know when we have any additional results. Mel and Jennifer Kern talk about the new Barre Method Level One workout: who it’s for, what it’s like, and many more. If you would like to contact Jennifer, you can visit her website for more information. Peggy is back with “Let’s Eat,” and this time she’s talking about cauliflower, which is much more versatile than you might think. Lisa closes out the podcast by sharing some helpful tips for finding older episodes and playing podcasts online. Cauliflower recipes shared by Peggy: Miracle Mashies One 12-oz. russet potato 3 cups cauliflower florets 3 tbsp. fat-free half & half 1 tbsp. light whipped butter or light buttery spread 1/4 tsp. salt, or more to taste Optional seasoning: black pepper 2 tbsp. sour cream Directions Bring a large pot of water to a boil. Meanwhile, peel and cube potato. Add cauliflower and cubed potato to boiling water. Once returned to a boil, reduce heat to medium. Cook until potatoes and cauliflower are very tender, 15 to 20 minutes, (or microwave for five to six minutes.) Drain and transfer cauliflower and potato to a large bowl. Add half & half, sour cream, butter, and salt. Thoroughly mash and mix. You can mix in a blender. Enjoy 5-Ingredient Cauliflower “Fried Rice” Prep Time: 15 min Cook Time: 10 min Yield: 4 servings Recipe by: Christina from The Blissful Balance This healthy spin on "Fried Rice" is the perfect side dish to any meal. INGREDIENTS 1 head cauliflower 1 bag frozen mixed vegetables 3 Eggland’s Best eggs (large), scrambled 2 tablespoon extra virgin olive oil ¼ cup low-sodium soy sauce, or more as you need PREPARATION Clean and chop cauliflower head into florets. In batches, using your food processor, pulse until ‘rice’ is formed. In a large saute pan over medium heat, add olive oil. Add in cauliflower and vegetables. Cook for about ten minutes, or until fragrant. Add in eggs and cook, stirring together until well-combined. When eggs are cooked, turn off the heat. Serve topped with sesame seeds, fresh cilantro, or chopped scallions. Cauliflower pizza Ingredients 1 head cauliflower, stalk removed 1/2 cup shredded mozzarella 1/4 cup grated Parmesan 1/2 teaspoon dried oregano 1/2 teaspoon kosher salt 1/4 teaspoon garlic powder 2 eggs, lightly beaten Directions Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Break the cauliflower into florets and pulse in a food processor until fine. Steam in a steamer basket and drain well. (I like to put it on a towel to get all the moisture out.) Let cool. In a bowl, combine the cauliflower with the mozzarella, Parmesan, oregano, salt, garlic powder and eggs. Transfer to the center of the baking sheet and spread into a circle, resembling a pizza crust. Bake for 20 minutes. Add desired toppings and bake an additional 10 minutes. Recipe courtesy of Katie Lee We welcome your feedback or questions! Find us on Facebook, Twitter, YouTube, LinkedIn and our BlindAlive Community on Facebook. Be the first to know of new and exclusive promotions by Subscribing to our Newsletter. For more information on Eyes-Free Fitness® Workouts go to www.BlindAlive.com

You know Rob as the founder of Open Sky Fitness and the Open Sky Fitness Podcast, but did you know he also has an obsession with cooking fantastic meals? In this weeks Episode, Rob and his wife Devon will discuss the importance of “batch cooking” in creating a healthy lifestyle. They also give you a step by step way to begin as well as a few of their favorite recipes and healthy dinner ideas. Below we will take you through these steps. What is Batch Cooking? Batch Cooking is when you prepare many portions of meals at once and then save the remaining portions for a future meal. In other words, when you are cooking dinner, cook 4-5 times more than you would normally eat and save the rest for lunch for the week, or dinner the next few nights. It’s just a simple way of saying that you are preparing your meals and snacks ahead of time. For health this, is key. Rob says, “If you are not planning to succeed, you are planning to fail.” Why is it Important for Fat Loss? Rob and Devon have found that their clients learn quickly about what foods to eat, but often their lack of preparation holds them back from actually being able to accomplish their desired goals. Batch cooking is an easy way to help you make better choices of what foods you eat.  When you are hungry and tired you tend to go towards foods that will give you instant energy. These would be your carbohydrate heavy foods like sugars and breads. If you already have a great meal in a Tupperware in the fridge, you will be less likely to stuff your face with the donuts at the office. Also, when you are tired from a long day at work and you don’t really feel like cooking, you will be less likely to stop for a Big Mac if you know you are on your way home to a delicious steak and roasted vegetables. Why is it Important for Building Muscle Mass? When you want to build muscle mass the first ingredient is adding a ton of healthy foods into your daily diet. For some people that might be simply eating larger portions; for others that might be adding an entire extra meal. Who has time to cook four meals a day everyday? That’s why you can take a few hours to prepare a few different recipes that last for multiple meals and you’ll always have food at your fingertips. You won’t have to think about your next meal, it’s already there in your cooler. You won’t have to grab the chips from the vending machine because you have a homemade trail mix in your man purse. Batch Cooking for Beginners... Are you a newby in the kitchen? It’s ok, just don’t go overboard.   At the beginning look for recipes that have a simple and short ingredient list like a chili or frittata. Don’t get overwhelmed with the recipes with 20 or more ingredients. The important thing is that you get started in your new goal of a healthier lifestyle. Food Prep with the Experienced Chef... Rob says his time in the kitchen is like conducting an orchestra.   He looks at his different sections and tools in workspace as the different instruments. He has meatballs on the stove, spinach stuffed mushrooms in his oven, carne asada on the grill, a vegetable crudite on the cutting board, and bone broth in the crockpot. When he goes shopping he plans accordingly. If you love to cook test your skills and create a symphony in the kitchen! Don’t want to cook?:Healthy Dinner Ideas on the Go. Like the idea of preparing meals but hate to cook at home? Rob and Devon truly believe that home cooking is the key to really being healthy. At restaurants and supermarkets, you don’t have control over what kind of oils or how much salt they use; nor do you know of the quality of their ingredients. However, if you really don’t have an hour a week more of time or if you just despise cooking with a passion, Devon recommended the following healthy dinner ideas: Go to your local Whole Foods, Bristol Farms or Ralph's to the deli section where they have their prepared foods. Pick out a few different meats, some green vegetables, and an additional side dish that look delicious and healthful. Make sure to get the large size of each so you will have plenty of left overs for a few lunches and/or dinners. It's "batch shopping" instead of "batch cooking"! Steps for Batch Cooking Choose one or multiple recipes that you know you will enjoy eating for a few meals Write out a shopping list of the ingredients. Put both the shopping date and cooking date in your schedule. When cooking remember to clean as you go! After your meals are prepared,  separate them into tupperware for later. If there is way too much, put some in a freezer bag and freeze (remember to write the item and date on the bag) Make sure to bring your meals or snacks to work. R & D’s Favorite Batch Cooking Recipes BUTTERNUT SQUASH SOUP Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes Ingredients: 2 large butternut squash (about 4 1/2 lbs..) or 4 lbs. peeled and cubed butternut squash 2 medium onions chopped 3 cloves garlic minced 3 Tbsp. butter 1/2 tsp. salt plus more to taste 8 cups chicken or vegetable broth Preparation: Halve, seed, peel, and cube the butternut squash. Heat a large pot over medium-high heat. Add the butter and the chopped onion. Sprinkle with salt. Cook, stirring occasionally, until the onion is soft, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.  Add the squash and the broth. Bring to a boil. Cover, reduce heat to a simmer, and cook until the squash is very tender, about 20 minutes. Transfer small batches to a blender. Hold a kitchen towel over the top (to prevent burns) and blend until smooth, 2 to 3 minutes per batch. Return the soup to the pot and add more salt to taste. Tip: If possible reheat on stove top: Makes 4 to 6 servings Roasted Broccoli Makes: 8 servings Prep: 15 mins Stand: 5 mins to 10 mins Roast: 20 mins to 25 mins 425°F Ingredients 2 pounds broccoli washed and cut into bite size pieces 2 tbsp Olive Oil (or to coat) 1/4 cup olive oil Salt Pepper Pinch of Red Pepper flakes (optional) Preparation In a bowl, mix broccoli with olive oil.  Salt and peppers to taste.  Place on a sheet pan or cookie sheet.  Bake in 425 degree oven, stirring occasionally, for 20-25 minutes or until tender. Tip: Best if reheated in toaster oven or oven.   Hearty Grass Fed Beef Chili Prep Time: 20 Cook Time: 1.5 Hours Ingredients: 2 pounds Grassfed Ground Beef 85/15 1 Medium Yellow Onion, Chopped 1 Red or Green Bell Pepper, Chopped 3 Garlic Cloves, Coarsely Chopped 1/4 Cup Chili Powder 1 tsp Ground Cumin 1 tsp Dried Oregano 1/4 tsp Ground Cayenne Pepper 1 Tsp Salt 1 tsp Fresh Ground Pepper 1 28oz Can Diced Organic Tomatoes 2 Tbsp Olive Oil 1 Cup Chicken or Beef Broth (Homemade if possible) 4 Green Onion Stalks, chopped(reserved for topping) 1 15oz Can Red Kidney Beans (Optional) Preparation: Heat large pot to med-high heat. Add olive oil to the pan, followed by onions, peppers and garlic. Once onions start to become translucent add meat. Break meat up and keep stirring until it's all brown and no red. Add chili powder, cumin, oregano, cayenne, salt and pepper. Cook for 2 to 3 minutes to release aromas. Add diced tomatoes and broth. (Now would be the time to add the kidney beans if you're using them) Bring to a boil and then turn down heat to a simmer and cover. Let cook, stirring occasionally for an one to one and a half hours. Feel free to go longer if you like, up to 2 to 3 hours. It will only get better.  Serve topped with green onions.   LINKS AND RESOURCES MENTIONED IN THIS EPISODE: Leave a review for Rob and the Open Sky Fitness Podcast, text OSFreview to 33444 To leave a review for Rob and the Open Sky Fitness Podcast click NOW! Want to contact our amazing sound engineer Ryan? Send him an e-mail here: RyanTX2LA@gmail.com Thanks for Listening! Thanks so much for joining us again this week. Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the bottom of the post. Also if you are interested in getting some free Naked Infusions Salsa, T-shirts or tote bags please leave an honest review for The Open Sky Fitness Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. If you have any questions (and would like to hear yourself on the Open Sky Fitness Podcast), click on the link on the right side of any page on our website that says “Send Voicemail.” And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. It’s free!

Yield: 8 patties Prep Time: 10 minutes Cook Time: 10 minutes Difficulty: Easy 2 cups fresh crabmeat, drained ½ cup House-Autry Seafood Breader 1 egg, beaten ¼ cup mayonnaise 3 tbsp scallions, minced 2 tbsp celery, minced 2 tsp hot sauce 1 tbsp fresh chopped parsley 1/2 tsp dried dill Combine all ingredients until thoroughly mixed. Shape into 8 patties, then coat with additional House-Autry Seafood Breader. Cook over medium-high heat in 1/8-inch hot oil 5 minutes, turning halfway through cooking. Makes 4 servings. Meal Suggestion: Serve these with Chipotle Mayonnaise. Combine 1 cup mayonnaise, 1 tbsp chipotle peppers in adobo sauce, 1 tsp of sugar and the juice of a lime. Additional serving suggestions: shape into 16 patties and serve as an appetizer or on a small slider bun for fun finger food. Note: Patties can be made and frozen until ready to cook and serve. Place portioned patties onto Press and Seal plastic wrap and seal. Store in freezer. To cook, let patties thaw in refrigerator and then dredge in House Autry Seafood Breader and fry in hot oil.

Yield: 8 patties Prep Time: 10 minutes Cook Time: 10 minutes Difficulty: Easy 2 cups fresh crabmeat, drained ½ cup House-Autry Seafood Breader 1 egg, beaten ¼ cup mayonnaise 3 tbsp scallions, minced 2 tbsp celery, minced 2 tsp hot sauce 1 tbsp fresh chopped parsley 1/2 tsp dried dill Combine all ingredients until thoroughly mixed. Shape into 8 patties, then coat with additional House-Autry Seafood Breader. Cook over medium-high heat in 1/8-inch hot oil 5 minutes, turning halfway through cooking. Makes 4 servings. Meal Suggestion: Serve these with Chipotle Mayonnaise. Combine 1 cup mayonnaise, 1 tbsp chipotle peppers in adobo sauce, 1 tsp of sugar and the juice of a lime. Additional serving suggestions: shape into 16 patties and serve as an appetizer or on a small slider bun for fun finger food. Note: Patties can be made and frozen until ready to cook and serve. Place portioned patties onto Press and Seal plastic wrap and seal. Store in freezer. To cook, let patties thaw in refrigerator and then dredge in House Autry Seafood Breader and fry in hot oil.

Remmi has a strong sense of community. Cook Time with Remmi has a blog, a website, and a Facebook page where she connects with her community about the importance of exercise and eating healthy. Remmi uses Apple technology to connect with her community and share her passion with others around the world.

You know what?... Let's leave the world for a couple of minutes and enjoy this coffee break more than ever! Why don't we fly to the edge of the unknow/known, why don't we experience 'The Edge of a Fairytale' by this great artist from Sweden: Between Interval. They did it again! Hi quality music from one of the most beautiful countries up North from our perspectives. Between Interval is Stefan Strand; he started playing around with sounds at the age of 14, inspired by Jean-Michel Jarre and the SEGA master system for instance. Later releasing house, trance and progressive music under a different name. The ambient motto never left Stefan: The Spotted Peccary label had an excellent nose for his style! They released his albums 'Radio Silence', 'Secret Observatory, 'Autumn Continent'. Stefan got 'top pick' album @ Amazon, Top List for new age in 2006 and 2007. On today's show we play 3 tracks in a row from his latest new ambient adventure sent to us by Spotted Peccary themselves: "The Edge of a Fairytale". Tracks are simply deep... (sounds from the woods and the rain are not included on the album!) There's a mystical tone, some might say: nbsp;-dark- ? Well, that is 'dark' in the sense of 'not knowing what to expect'. Stefan invites us to experience what we know and what we don't know at all.... Are you in? Enjoy the music, enjoy the recipe. Senseoreg; Sundays ::: Between Interval ::: (04:49) - Between Interval - Delta Capricorni (10:25) - Between Interval - Atlantis Lost (13:13) - Between Interval - The Great Void Between Interval @ Myspace Buy the album "The Edge of a Fairytale" via Spotted Peccary here ~TC copy; 2009 Cappuccino Muffins Recipe Taste-testers have deemed this the best muffin ever!nbsp;They are moist and delicious with a touch of spice from the cinnamon and nutmeg with the awesome flavor from the espresso coffee shining through. Great for brunch, dessert, or snacks, and they also freeze well.nbsp;Prep Time: 15 minutes.nbsp;Cook Time: 15 minutes Ingredients: 2 cups all-purpose flour 1/2 cup sugar 2-1/2 teaspoons baking powder 2 teaspoons instant espresso coffee powder (or instant coffee) 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1 cup whole milk 1/2 cup butter, melted and cooled 1 egg, slightly beaten 1 teaspoon vanilla extract 3/4 cup semi-sweet chocolate mini-chips Preparation: Preheat oven to 375 degrees F. Line muffin tins with papers or grease liberally.nbsp;In a large bowl, whisk together flour, sugar, baking powder, espresso or instant coffee, salt, cinnamon, and nutmeg. Set aside. In a medium bowl, mix milk, butter, egg, and vanilla until combined. Stir milk mixture into flour mixture only until combined. Do not overmix. Fold in chocolate chips. Fill muffin cups 3/4 full. Bake 15 to 20 minutes for standard muffins, 10 to 12 minutes for mini-muffins. Cappuccino muffins freeze well.nbsp;Yield: 12 muffins or about 48 mini-muffins. *******