Podcasts about Creamy

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If you think you're being cheated on call 844-MojoLive 844-665-6548 See omnystudio.com/listener for privacy information.

Creamy shrimp chowder is a delicious and comforting meal that's perfect any day of the week. Shrimp, potatoes, corn, and bacon? Yes please! Recipe: Shrimp Chowder from COOKtheSTORY. Here's the Recipe Of The Day podcast episode page with all of our recipe links, and you can subscribe to the show there too. Join my COOKforTWO Community here! Follow me on social media TikTok, Instagram, Facebook, or PinterestGet My Newsletter! Websites: COOKtheSTORY.com and TheCookful.com Let's get cooking! -Christine xo

Today we talk about some goodies for some summer fun and some Rare Beer fun/ #MinnesotaBreweries #Minnesorabeers #beersofminnesota #MoorheadMN #Beerstagram #Beer #Beerandfriends #Beersofinstagram #BruBruthas #Drinklikeakraken #Whatitbruboo #rRarebeerpicnic #junkyeadbrewing #craftbeer #Beersofinstgram #Beerstagram For studio information, visit www.gfbestsource.com – Or message us at – Help support GFBS at this donation link - https://bit.ly/3vjvzgX - Access past BruBruthas Episodes - https://brubruthas.podbean.com/ or now on YouTube - https://www.youtube.com/@shannonAllan-v3m https://brubruthaspodcast.com/ Check out our merchandise store!!! https://my-store-fd2618.creator-spring.com/     #gfbs #gfbestsource #beertalk #brewsandviews #craftbeerchat #hoppyhour #beerloversunite #sudssquad #tastethetap #beergeeksunite #brewingpassion #pintsandpods #brubruthas #certifiedloversofbeer #drinklikeakraken #beerisculture @brubruthas

England and cream. Creamy old England. Custard creams. Strawberries and cream. English cream. Creamy England. England. Cream. The cream of old England.

ok this episode is technically about the banh mi, but the pandan ube iced latte is actually the star of the showyou have to try ittrust meSHOP INGREDIENTS & LINKS: https://shopmy.us/shop/collections/6157935

Bardstown Bourbon Company's Mars collaboration blends Kentucky bourbon and Japanese single malt in a first-of-its-kind co-aging experiment. The result? Creamy chocolate, Rice Krispie treats, stone fruit, and a finish that completely surprised us. Is this Bardstown's most unique release yet?DISCLAIMER: The whiskey in this review was provided to us at no cost courtesy of the spirit producer. We were not compensated by the spirit producer for this review. This is our honest opinion based on what we tasted. Please drink responsibly. Learn more about your ad choices. Visit megaphone.fm/adchoices

Love pasta dishes? And salmon dishes? This Easy Creamy Salmon Pasta recipe is sure to become a new favorite. It has so much flavor and only takes 35 minutes! Recipe: Easy Creamy Salmon Pasta from COOKtheSTORY. Here's the Recipe Of The Day podcast episode page with all of our recipe links, and you can subscribe to the show there too. Join my COOKforTWO Community here! Follow me on social media TikTok, Instagram, Facebook, or PinterestGet My Newsletter! Websites: COOKtheSTORY.com and TheCookful.com Let's get cooking! -Christine xo

Looking for some truly outstanding and very affordable fragrances? Have we got an episode for you! This week, as challenged by you, we went on a scent safari sniffing our way around the new fragrances in one of the U.K's most beloved high street shops. The results? Well, we were rather awe-struck with how wonderful they were, to be honest.Suzy is totally in love with a new perfume shop she popped into for a (free!) half-hour hand and massage the other day; and we've also got some suggestions for a listener desperately missing their favourite (now discontinued) fragrance, and start this week's episode with some lovely feedback about a previous listener prescription…Listener feedback:Anja:‘Hello, after listening to your brilliant podcast episode over the weekend and the scent prescription on marocan scents one perfume came straight into my mind: Andi Tauer's L'air du Desert Marocain.Thanks again for your podcast and hard work, it brings us all joy every week. I blind bought DS&Durga Big Sur Eucalyptus after Suzy described it and it so amazing and exactly whati was looking for (for years!) in a eucalyptus scent. Thanks, Anja'Marks & Spencer fragrances: We asked our Instagram followers to suggest a high street store to find some affordable fragrances in, and share our favourites. The top request by FAR was Marks & Spencer. So, we went to the Oxford Street store, and were SO impressed by the selection, layout, accessibility and thoughtfulness that's gone in to the design - not only of the scents, but the space they're displayed in.Not only was the layout chic and welcoming, the shelves were well-stocked with blotters and testers, making it a truly inviting place to go and explore perfumes (both M&S own-brand ones, and a great curation of other brands).First up, we sniffed the Summer Limited Edition duo (which we'd already promised to test for you a couple of episodes ago):Suzy's favourite:Marshmallow Delight £12 for 100ml eau de parfum ‘Indulge in a scent that feels soft, sweet and irresistibly playful with this Marshmallow Delight eau de toilette from our Discover range. Juicy raspberry brings a bright opening, melting into fluffy marshmallow and smooth cream for a comforting, dessert-like finish.'Nicola's favourite:Solar Fleur £12 for 100ml eau de parfum ‘Capture the warmth of sunlit skin with this radiant eau de toilette from our Discover range. A bright burst of mandarin opens the scent, softened by delicate jasmine and wrapped in the creamy sweetness of coconut milk. The result is a smooth, glowing fragrance that feels effortless and uplifting.'Then we made a beeline for the brand new M&S Studio Fragrance collection - and were both completely blown away! The quality is apparent the second you pick up the bottles: stylishly pared back they feel satisfyingly weighty with good quality lids, and even the labels are slightly recessed - a very luxe touch, all for £22.50 per 100ml eau de perfume. And the SCENTS! Oh my. So many great ones to choose from (shall we do a whole series?) but we chose…Suzy's favourites:M&S Studio Amber Crème‘This Amber Crème eau de parfum is a refined and evocative choice. Sensual amber and rich vanilla combine with notes of rum, patchouli and crème anglaise to create a lavish, indulgent scent.Top note: Brown Sugar Middle note: Tonka Base note: Amber'M&S Studio Ginger Flower ‘Enjoy a fresh and contemporary scent with the Ginger Flower eau de parfum. The heart of the fragrance combines lively ginger with sweet citrus and orange blossom for an uplifting accord. Sensual white musk and blond woods create a warm, grounded finish.Top note: Ginger Middle note: Orange blossom Base note: White musk'Nicola's favourites:Darkest Vanilla‘Enjoy a rich and velvety accord with the Darkest Vanilla eau de parfum. The sensual vanilla heart is complemented by warm amber, luscious tonka bean and dreamy patchouli. Notes of floral orchid and sweet brown sugar ensure a luxurious finish.Top note: Vanilla bean Middle note: Tonka Base note: AmberSheer Musk This Sheer Musk eau de parfum from M&S Studio is a subtly sensual choice. A heart of vegan sublimolide™ musk and ambrette absolute is complemented by floral rose and velvety orris. Cashmere and sandalwood notes create a grounded finish.Top note: Pink pepper Middle note: Cashmere Base note: MuskThey really are knocking it out of the park at M&S - in the beauty area (our fave, obvs) but also in their fashion and accessories. So many reasons to be excited again about going in-store! We must go back to try more perfumes, though, don't you think?Nicola loved her Atelier Rebul mixing masterclass experience, and this is a house we want to tell you much more about (and smell our way through all their creations) in future episodes.Meanwhile….Suzy had the most incredible FREE half hour scented hand & arm massage at Norfolk Natural Living in their Lambs Conduit Street shop. This relaxing, unhurried ritual uses their all-natural products and ends with a bespoke fragrance discovery.Suzy chose to finish with a layered spritz of:Geranium & Tomato Leaf ‘Beyond the glass the garden breathes a little slower. Leaves stir with a soft whisper as the warmth begins to soften at the edges. The scent of crushed tomato vine lingers green and vivid against the rosy sweetness of geranium bloom. Neroli drifts through the shade like a pale ribbon of light while cool earth settles everything into an easy calm.It is the sort of afternoon that asks nothing of you. Sun warming terracotta. Green stems rubbed gently between the fingers. A bright citrus breeze wandering through open windows carrying lime and eucalyptus with it. The garden smells alive and a little unruly in the loveliest way.'(Layered with)Rose Garden‘The afternoon unfolds in layers of scent and light. I sit beneath the cedar tree, reading... The breeze is bright, alive, moving through the garden like thought. It brings the first shimmer of geranium leaf and Sicilian lemon, quick and green, a scent that catches the light like a silver blade. Then, the roses. They lean into the air, full and fresh, their sharp sweetness almost shocking after the citrus. The garden hums with life: petals opening, leaves trembling, sunlight deepening into gold.This rose is no dowager; it's an ingénue with perfect posture. Geranium keeps it clean and quick, jasmine gives it flesh, cedar lends gravity, and amber that quiet, golden hum anchors it all. The air itself seems to thrum, half floral, half mineral, alive with that peculiar English freshness that smells of rain remembered rather than falling.'The fragrances start from £20 for 10ml and every one Suzy smelled was genuinely excellent (though we also need to go bs k here and try many more!)Norfolk Natural Living have stores around the U.K. (as well as selling their products online:You can enjoy the free Norfolk Natural Living hand & arm massage at selected stores (Cambridge, Southwold, Lambs Conduit St London, Woodbridge, Aldeburgh & Holt] by booking online, here:https://tinyurl.com/Norfolk-Natural-Living-MassageListener Prescription:Meira:Hi! I'm reaching out because I've heard you are experts in tracking down lost or discontinued fragrances. I've been on a long quest to find Ananya by The Body Shop (the original 1980s/90s version).​It holds so many memories for me, and I've been struggling to find it anywhere. Since it seems to be unavailable to ship to Europe, I was wondering if you could help me find it or, if not, recommend a fragrance that is a very close match in terms of scent profile (tuberose, peach, coconut, and sandalwood).​Any guidance or tips you could provide would mean the world to me. Thank you so much for your time and help!Suzy suggests:Chopard Casmir‘Casmir was launched in 1992. The nose behind this fragrance is Michel Almairac. Top notes are Peach, Coconut, Mango, Fruits and Bergamot; middle notes are Geranium, Jasmine, Floral Notes and Lily-of-the-Valley; base notes are Vanilla, Amber, Sandalwood, Musk, Patchouli and Woodsy Notes.'Kayali Eden Sweet Peach | 35 ‘Sweet, luscious, and velvety, Eden Sweet Peach | 35 Eau de Parfum is pure happiness in a bottle. On first spritz, sweet-and-tangy peach and crisp red apple create a bright, mouthwatering opening while creamy frangipani adds softness and warmth at the heart of the juice. As the fragrance dries down, comforting musk melts into the skin, leaving a tender yet addictive trail that radiates effortless joy.'(Layered with)Kayali Utopia Vanilla Coco | 21‘Take a dip in your daydreams, where the clouds seem within reach and you're blissfully floating in a glittering pool of possibilities. Creamy sandalwood and sweet white florals are topped with milky coconut, then whipped together with vanilla bourbon to evoke that sense of freedom from reality, transporting you to your perfect world, your Utopia.'On The Scent MagazineTo purchase a print issue of the first issue of On The Scent Magazine follow this link to order yours (delivery worldwide):

Are You Smarter Than A Community College Dropout, Redneck Report, Pop Trash and more Family Secrets. Follow Dave & Mahoney everywhere:Instagram: @daveandmahoneyTikTok: @daveandmahoneyFacebook: @daveandmahoneyYouTube: @daveandmahoneyAgree? Disagree? Want to yell at us?Voicemail: 833-YO-DUMMY Additional Content: daveandmahoney.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Thanks for watching!!! Shout out to Mr Creamy!!! Email me at: everythingbrawlstarspodcast@gmail.com

Welcome back, you filthy animals, to another episode of Nikky After Dark — the only podcast that turns your darkest secrets into bedtime stories. I'm your host, Nikky, and tonight we're diving deep into the depraved, the scandalous, and the deliciously inappropriate.Three Teasers:• First up — a good Christian boy walks into Sunday service wearing a vibrating cock ring… on his wrist.• Next — a 21-year-old discovers the creamy, creampie-loving heaven between a 39-year-old Mexican MILF's thick thighs.• And later — a nervous newbie steps into a swingers club and ends the night stretched out by the biggest cock she's ever seen.You're not ready… but your headphones are. Let's get into it.Join us over on Discord: https://discord.gg/uqqxsCSDfwSupport Nikky: • Patreon: Unlock exclusive confessions, bonus thoughts, and steamy Q&As at Patreon.com/DearNikky. Join the inner circle for extra spice!Featured Release: Dear Nikky: Sex Confessions From People Just Like You is out now! Dive deeper into the raw, unfiltered stories you love.Contact:• Email: Nikky@dearnikky.com• Website: DearNikky.com/confessions• Socials: Twitter / X (@DNikky162), Instagram (@DNikky162), Facebook (@DearNikky)Content Warning:This episode contains explicit sexual content, including graphic descriptions of creampies, public sex, church kink, age-gap encounters, bi exploration, chastity play, foot domination, free-use fantasies, and intense consensual power exchange. Listener discretion advised; 18+ only. Stories are fictional and depict enthusiastic consent. Submissions involving bestiality, incest, underage role-play, rape, non-consensual content, or racial slurs are not aired.Get Involved:• Submit Your Story: Got a secret fantasy or steamy confession? Write to Nikky at Nikky@dearnikky.com or submit anonymously at DearNikky.com/confessions. By submitting, you certify you're 18+, the sole creator, and that your story follows our guidelines. • Say Hello: Have a burning fantasy or just want to chat? Reach out on socials or email — I love hearing your naughtiest thoughts!• Support the Show: Leave a review on Apple Podcasts, Spotify, Spreaker, or your favorite platform. Your support helps more filthy listeners find us!Become a supporter of this podcast: https://www.spreaker.com/podcast/dear-nikky-hidden-desires--6316414/support.

Bring a touch of serene, understated elegance into your space with this beautiful moody shot of Kousa dogwood blossoms (Cornus kousa). Creamy white, star-like bracts surrounding intricate, button-like green centers, all nestled against rich, deep green foliage. ORDER TODAY Also … Continue reading → Read more on this topic: Video: Wisteria – A Minute in the Garden 14 from A Gardener’s Notebook From My Shop: Get These Small Sunflower in Southern California Tops, Totes, iPhone Cases, and Much More! English Daisy (Bellis perennis) Getty Center, Los Angeles, California [Photography] From My Shop: Get These “Raindrops in the Garden” Cards, Totes, iPhone Cases, and Much More! (25% Off Everything) Cacti All In A Row, Madison Gardens, Indio, California [Prints and Products Available]

Bring a touch of serene, understated elegance into your space with this beautiful moody shot of Kousa dogwood blossoms (Cornus kousa). Creamy white, star-like bracts surrounding intricate, button-like green centers, all nestled against rich, deep green foliage. ORDER TODAY Also available on throw blankets, pillows, tops, tees, iPhone cases, and much more! *Redbubble has discounts when purchasing multiple items and also gives 10%-20% discounts on a regular basis. Check back often! See More Products On These Sites DouglasEWelch.com/shop/follow | PixelFed | Bluesky | Mastodon | Threads See my entire catalog DouglasEWelch.com/shop/ –

Wednesday means Easy Eats here on Afternoons; a chance to share a recipe that is light on time but heavy on flavour. Kelly Gibney is away but we're thrilled to have Emilie Pullar here, a pasta expert who's behind The Burnt Butter Table website and Burnt Butter Pasta Instagram page.

The boys (well 2/3 of them) travel to Canada for the latest Buzzed Bars stumble and the recap is spectacular. That on top of a ton of random fan questions and a splatter of news makes this episode one not to miss on.

Pax, Rob, Michael, and Evan return to the lounge to talk about hitchhiking, Mortal Kombat II, The Devil Wears Prada 2, giving money to people on the street, music videos, Agatha Christie's Seven Dials, Rob's Disney cruise, Hacks, and Beethoven's 6th.  

Lemon curd How to make it silky creamy the whole process in original footage

Turn your meal into ultimate Southern comfort food with this creamy bacon gravy recipe. Perfect paired with biscuits for breakfast or brunch. Recipe: Creamy Bacon Gravy from COOKtheSTORY. Here are the links mentioned in this episode: #ad Facebook: Bacon Gravy Video TikTok: Bacon Gravy Video Here's the Recipe Of The Day podcast episode page with all of our recipe links, and you can subscribe to the show there too. Join my COOKforTWO Community here! Follow me on social media TikTok, Instagram, Facebook, or Pinterest Newsletter: CookTheStory.com Websites: COOKtheSTORY.com and TheCookful.com Have a great day! -Christine xo

This week on Dishing It Out, Gary and Gareth sit down with Ciaran Kavanagh from John Kavanagh's, The Gravediggers, one of the most iconic pubs in Ireland.Ciaran shares what it was like growing up in the family pub, pulling pints from the age of 14, before heading off on a culinary journey that took him from Club Med, to the Bahamas and eight years cooking in Italy. He explains how he brought that experience back to Glasnevin, turning the pub's food offering into something seriously special while still keeping it rooted in tradition.The lads dig into the story behind The Gravediggers' famous coddle, why every Dublin family seems to have their own version, and how Anthony Bourdain's visit changed everything, bringing “Bourdainers” from all over the world in search of a pint and a bowl of the good stuff. There's also chat about the Guinness revival, Irish spring rolls and the awkward moment when Gary and Gareth were stood up by a very prolific chef who went to The Gravediggers instead. In this week's Nespresso Dish of the Week, Gary keeps the Italian inspiration going with chicken piccata. Then it's over to your Culinary Conundrums, where the lads answer a question from a young commis chef looking to impress and grow in the kitchen.Keep those questions coming to food@goloudnow.com .

Thanks to everyone who joined for today's Substack live cooking demo — if you couldn't make it, find a full replay above!In the demo, I cooked smoky mole chicken enchiladas with lime crema, a recipe that turns a few humble pantry staples (peanut butter, chocolate chips, tortillas, tomato paste, spices, and chipotles en adobo!) into a delicious weeknight dinner. The only fresh ingredients you'll need are chicken breasts, white onion, a red bell pepper, some shredded cheese, sour cream, and a lime!Recipes that rely heavily on pantry staples are easy to make on nights when the fridge is mostly bare — they can also be more budget-friendly, since the cost-per-use of ingredients like peanut butter and spices is often quite low.Thank you to Thrive Market for sponsoring today's live cook-along, which allowed us to make it free for all subscribers! Thank you also to Thrive for making it so very easy for me to keep my pantry stocked up with high-quality ingredients (at an excellent price point!).In addition to pantry staples, Thrive is my go-to source for kids snacks and clean home products — I love that everything they sell is free from more than 1,000 artificial, synthetic, and GMO ingredients. I also LOVE their app and use it to immediately add ingredients to my cart as soon as I finish them, so that I don't have to write them down or try to remember later.Sign up here to get 30% off your first order (STOCK UP!) and a free $60 gift. Now's a great time because everyone — new and existing members — can get 25% off many products right now during their Friends & Family sale, which runs through Saturday, May 2nd. Also FYI that new-to-Thrive What To Cook Insiders get $100 off their first four orders!While we're talking pantry staples, here are a handful of ingredients that pack a TON of flavor that I always keep on hand. We've linked WTC recipes to cook with each! * Coconut milk — Coconut milk's a great dairy-free sub for cream that you can use in curries, smoothies, and soups. In my house though, it's most often used to make coconut rice! * Chipotles en adobo — We used these smoky, spicy peppers today for our mole chicken enchiladas! You can also use them for chipotle black bean enchiladas and cheesy chipotle shrimp tacos. Rarely does a recipe use the whole can, so store your leftover peppers and sauce in an airtight bag in the freezer.* Creamy peanut butter — My house is never without a jar! Again, we used it here in our mole sauce, but I also love mixing it with soy sauce, rice vinegar, and honey for a peanut sauce to serve on noodles or alongside potstickers. This peanut veggie curry is delightful, as are PB&Js, apples with peanut butter, smoothies bulked up with PB… the uses go on and on!* Curry paste — Curry paste packs SO MUCH flavor into just one spoonful! Keep your pantry (or fridge, once you've opened it) stocked with red curry paste (Mike's is my favorite) and you can cook thai chicken chops, one-pot pumpkin chickpea curry, and thai tofu curry noodle soup! * Jarred marinara/tomato sauce — You could make a homemade marinara… or let someone do it for you! I've written many recipes with store-bought jarred marinara/tomato sauce listed as an ingredient because if you get a high-quality brand (my favorite is Rao's), it really does taste homemade and will save you so much time and effort. Stock up on a jar to be able to cook 30-minute chicken Parm meatballs, messy meatball sliders, shortcut shakshuka, and 5-ingredient eggplant marinara. What flavor-bomb ingredients is your pantry never without?! For a complete rundown on what I consider to be a perfectly stocked pantry, click here. And for a fun take on this topic, read “If My Pantry Were to Disappear, Here's What I'd Restock Immediately” — a Bon Appétit article written by Alaina Chou that I recently weighed in on! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit whattocook.substack.com/subscribe

WATCH THE EPISODE HEREIn this EpisodeHighlights & “Must-Listen” Moments* 0:00 — Another chaotic tech day: An hour of audio problems before the show even begins. The invitation went out to 250,000 people; by the time they got the show running, 16 lovely souls had joined. David was cursing like a sailor off-camera. Business as usual.* 1:56 — Amy's food week: Passover, Easter, cardamom buns, and scrambled eggs: Amy hosted both Passover and Easter in the same week — a double-whammy that was exhausting and wonderful. She made the cardamom buns from Juno Bakery in Copenhagen again (they came out beautifully), and then had a quiet week after that, during which she rediscovered the joy of perfect scrambled eggs: generous olive oil, high heat to start, back of a fork, constant small wrist movements to create tiny curds, then immediately turn the heat down. Creamy, silky, and completely underrated.* 4:30 — Amy's Weekends with Yankee shout-out: Episode two of the new season is out now on public television. Featured recipe: a tomato tartine from Groundswell Café in Tiverton, Rhode Island, right on the Farm Coast where Rhode Island and Massachusetts meet. Available on newengland.com.* 5:31 — David's food week: Homemade Spaghetti Amatriciana and Prime Heritage Pork Chops: David made homemade spaghetti amatriciana from scratch — the first time he's ever run spaghetti through the roller — and the results were restaurant-quality. His version includes guanciale or pancetta, DOP San Marzano tomatoes, a touch of balsamic vinegar (not traditional, but it lifts the whole dish), red pepper flakes, and Pecorino. Then, the main event: prime heritage pork chops from Boardman Bridge Butchers, two inches thick, served simply with salt, pepper, roasted sweet potato, and a salad. What pork tasted like before factory farming. David nearly wept.* 8:42 — ADHD update: David finally has a coach and a PsyD on his team. Progress is being made. The meds remain elusive, but we're getting there.* 9:01 — Introducing Jessica Battilana: Amy introduces their guest — Jessica Battilana, staff editor at King Arthur Baking Company, award-winning writer and recipe developer, co-host of the King Arthur podcast Things Bakers Know, co-author of the #1 New York Times bestselling The King Arthur Big Book of Bread, and author of her own book Repertoire: All the Recipes You Need. She also co-authored Vietnamese Home Cooking with Charles Phan, Tartine Book No. 3 with Chad Robertson, and Baking at 20th Century Cafe with Michelle Polzine — among 16 books total. Amy and Jessica have known each other for two decades, from their Sunset Magazine days in California to Boston Magazine, and ran into each other in line for Bridget Everett at a Boston theater just last week.* 10:40 — The new King Arthur pizza book: Jessica's 16th book, a King Arthur pizza book, just dropped. David has been raving about it on the show. Photographed by Andy Lee; the photography alone is stunning.* 13:35 — Jessica's broken oven (and a sneak peek at her next solo book): Jessica's home oven has been out for six to seven weeks. Making this particularly painful: she's working on her second solo cookbook — tentatively titled This Is What We're Having — due out (hopefully) next spring from Norton. One of the recipes is a banana cake with whipped caramel frosting, which created a bread-bowl-shaped lava situation during testing. The oven is definitely broken.* 16:09 — Q&A: Bread scoring tips from Peter in the audience: Jessica's advice — chill your dough overnight in the banneton, use a fresh double-sided razor blade (not a lame), and score with speed and confidence — hesitation causes dragging. David's tip: hold the lame at a very steep angle to create an ear, and don't be afraid to make two or three passes. Amy's breakthrough: line your banneton with a flour-sack towel dusted with flour before the overnight fridge proof. The cotton wicks away moisture and makes scoring dramatically easier.* 21:00 — About King Arthur Baking Company: America's oldest flour company, over 200 years old, based in Norwich, Vermont. Employee-owned (400 employee-owners), certified B Corp. The campus includes a café, a baking school, and a retail store. They produce roughly 500 original recipes a year, all free on their website. Jessica confirms: it really is as great as it seems.* 23:24 — David's King Arthur confession: The viral NYT chocolate chip cookie article — the one where you rest the dough for 36 hours — was developed using King Arthur cake flour and King Arthur bread flour. The Times doesn't allow brand names, but the secret is out.* 24:03 — Q&A: Best baking advice you've ever gotten? Jessica's answer: practice. Not a flashy answer, but an honest one. You learn something every single time you bake — the second attempt is always better than the first. Kate McDermott bakes a pie every single day and gives it away. Jessica's invented solution to the problem of getting enough repetitions: a silicone bread butt cheek (like the injection-training prop she used during IVF), so bakers could practice scoring without committing a whole loaf. It does not yet exist. Someone should make it. Amy's advice: read the recipe all the way through first. She ignores this about 50% of the time and always regrets it.* 29:18 — Baker vs. cook — is there a divide? Jessica doesn't have a favorite. She bakes bread, makes dessert, and cooks weeknight dinners for her family every night. Her forthcoming book This Is What We're Having is about exactly that — the family dinner, the one meal, take it or leave it.* 31:04 — Jessica's winding career path: La Varenne cooking school in France → Formaggio Kitchen in Cambridge (starting at the register, per her own career advice: “Take the worst job at the best place”) → private chefing → Chez Panisse receptionist in San Francisco (where every shift ended with a staff meal from the previous night's leftovers) → lunch lady at her kids' San Francisco elementary school, cooking for 250 children until the pandemic closed schools in March 2020.* 39:37 — Birthday cakes for every occasion: Jessica's go-to is the chocolate layer cake from Repertoire — creamed butter and sugar, chocolate throughout, ganache mounted with butter — always requested by her older son. For her younger son, who has turned vanilla, she reaches for King Arthur's Classic Birthday Cake: a reverse-creamed yellow cake with an almost-boxed-cake crumb that is genuinely excellent. Also discussed: Chef Zeb's Hot Milk Cake on the KA site (thin, soupy batter that bakes up with a chiffon-like crumb), and the triumphant return of ermine frosting — the original red velvet frosting, made from a cooked flour paste, that KA now offers in both vanilla and chocolate. It's poised for a comeback. Jessica's test kitchen calls it “weasel frosting,” which is not helping its case.* 42:12 — Amy and David's birthday cake confessions: Amy has long relied on Shirley Corriher's ultra-rich yellow cake (so much butter, so many egg yolks — in this economy?), with chocolate frosting for Scott and white frosting for herself. She also loves Rosie's Bakery's All Butter, Fresh Cream, Sugar-Packed Baking Book — particularly the frosting made in a blender with evaporated milk. David is Team Ermine.* 44:48 — A glimpse behind the curtain at KA's test kitchen: Jessica is literally being waved at through her office pod window to come taste baked Alaska for the new general baking book (cakes, cookies, pies) coming out fall 2027. All in a day's work.* 45:27 — Goodbye, Jessica: She's always happy to chat. Things Bakers Know is available as a podcast and a Substack. A visit to the King Arthur campus in Norwich, Vermont is highly recommended.Recipes Mentioned* Scrambled Eggs with Olive Oil (Amy's back-of-the-fork method)* Tomato Tartine (from Groundswell Café, Tiverton, RI; on newengland.com)* Cardamom Buns* Homemade Spaghetti Amatriciana (with guanciale, San Marzano tomatoes, balsamic vinegar)* Prime Heritage Pork Chops (from Boardman Bridge Butchers, New Milford, CT)* Portuguese Orange Olive Oil Cake* Banana Cake with Whipped Caramel Frosting (from Jessica's forthcoming book)* Chocolate Layer Cake with Ganache Butter Frosting (from Repertoire)* King Arthur Classic Birthday Cake (reverse-creamed yellow cake)* Chef Zeb's Hot Milk Cake (on kingarthurbaking.com)* Vanilla Ermine Frosting (on kingarthurbaking.com)* Chocolate Ermine Frosting (on kingarthurbaking.com)* Shirley Corriher's Ultra-Rich Yellow Cake (from BakeWise)* Rosie's Bakery Evaporated Milk Frosting (from The All Butter, Fresh Cream, Sugar-Packed Baking Book)* Baked Alaska (being taste-tested at KA HQ as we speak)Books and Publications* The King Arthur Baking Company Big Book of Bread by Jessica Battilana et al. — the #1 NYT bestseller Amy uses every week* King Arthur Baking Company's Book of Pizza Martin Philip and David Tamarkin with Jessica Battilana — just released* Repertoire: All the Recipes You Need by Jessica Battilana — published 2018* This Is What We're Having by Jessica Battilana — forthcoming from Norton, spring 2027* Vietnamese Home Cooking by Charles Phan (with Jessica Battilana)* Tartine Book No. 3 by Chad Robertson (with Jessica Battilana)* Baking at 20th Century Cafe by Michelle Polzine (with Jessica Battilana)* BakeWise by Shirley Corriher (source of Amy's go-to yellow cake)* Rosie's Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book by Judy Rosenberg* Rose's Christmas Cookies by Rose Levy Beranbaum (mentioned by Domenica Marchetti last episode — source of the almond crescent recipe)Where to Find Us* Amy Traverso* Instagram | Yankee* David Leite* Instagram | Pinterest | Facebook | Youtube* Jessica Battilana* Blog | Instagram | King Arthur This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com

Jacek Laurin Go Fund Me: https://www.gofundme.com/f/return-of-the-yak James Graham & Charlie White are back in ahead of Round 7 in the NRL! The boys discuss the continues woes at the St George Illawarra Dragons, with young gun prospect Loko Pasifiki Tonga requesting an immediate release, the club's pursuit of Scott Drinkwater and just how much time does Flanno have left at the club? Plus, we ask the question.. What's the matter at Parramatta? JOIN OUR PATREON FOR JUST $5 PER MONTH: https://www.patreon.com/cw/TheByeRoundPodcast Enquire About Our Studio: https://thebyeround.com/pages/contact Email: thebyeround@gmail.com Ladbrokes: https://www.ladbrokes.com.au/ Hyundai: https://www.hyundai.com/au/ Follow The Bye Round On:Instagram: https://www.instagram.com/thebyeround/?hl=enTikTok: https://www.tiktok.com/@thebyeround?lang=enYouTube: https://www.youtube.com/@thebyeround 0:00 Jacek McLaurin Go Fund Me 2:02 Bye Round 99 Reaction 3:28 Patreon Question - NRL Marquee Policy? 14:43 Dragons Woes Continue: Loko Wants Out 24:47 Flanno’s Future 29:39 Potential Coaching Candidates 34:26 Dragons’s Offer For Scott Drinkwater 38:58 Gus Gould Creamy Comment 45:49 Issues At The Eels 1:04:20 Round 7 PreviewSee omnystudio.com/listener for privacy information.

On today's show, Ian Hoch celebrates the triumphant return of the limited edition Creamy Coconut Dr. Pepper! Then, Ian Hoch has on Jeanne Nathan, Executive Director at Creative Alliance of New Orleans, to talk about their effort to turn this region's artistic talent into real economic and civic power. and Donald Jones Jr. & Keith Claverie, cast members of "Last Night at the Rue Bayou," to talk about how their production brings a new immersive musical experience to the French Quarter.

Our favorite pair of best friends have so much to chat about this week! Sasheer's almost done watching All Her Fault, Nicole's continuing her Rosetta Stone journey learning Spanish in her car, and they both watched the America's Next Top Model documentary on Netflix. Also discussed are a few new additions to the Handsome-And-Over-65 stable, the genius that is the Barefoot Contessa, and Nicole's latest experiment making Diet Dr. Pepper flavored ice cream. Watch this full video on YouTube and follow below!Follow Nicole: Twitter, Instagram, TikTokFollow Sasheer: Instagram, TikTokLike the show? Rate Best Friends 5 stars on Spotify and Apple Podcasts!Have a friendship question for Nicole and Sasheer to solve? Leave us a voicemail at (323) 238-6554‬ or write in at nicoleandsasheer@gmail.com.Best Friends is a production of Headgum Studios. Our producer is Allie Kahan. Our executive producer is Anya Kanevskaya. The show is edited, mixed, and engineered by Richelle Chen.This is a Headgum podcast. Follow Headgum on Twitter, Instagram, and Tiktok. Advertise on Best Friends via Gumball.fm.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Nicole and Sasheer are dressed in head-to-toe cream for an extra-special Creamy Sisters extravaganza episode. Our favorite duo gets into trying to learn a new language while driving, feeling dangerous while wearing cream, inventors, and which past television show they'd like to act on if they could go back in time.Watch this full video on YouTube and follow below!Follow Nicole: Twitter, Instagram, TikTokFollow Sasheer: Instagram, TikTokLike the show? Rate Best Friends 5 stars on Spotify and Apple Podcasts!Have a friendship question for Nicole and Sasheer to solve? Leave us a voicemail at (323) 238-6554‬ or write in at nicoleandsasheer@gmail.com.Best Friends is a production of Headgum Studios. Our producer is Allie Kahan. Our executive producer is Anya Kanevskaya. The show is edited, mixed, and engineered by Richelle Chen.This is a Headgum podcast. Follow Headgum on Twitter, Instagram, and Tiktok. Advertise on Best Friends via Gumball.fm.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This creamy horseradish sauce is simple to make but way better than anything sold at the store. Pair it with beef dishes, especially Prime Rib! Recipe: Creamy Horseradish Sauce from COOKtheSTORY. Here are the links mentioned in this episode: #adCreamy Horseradish SaucePot Roast RecipeClassic Roast BeefPrime Rib RecipeThe All New Chicken Cookbook Here's the Recipe Of The Day podcast episode page with all of our recipe links, and you can subscribe to the show there too. Join my COOKforTWO Community here! Follow me on social media TikTok, Instagram, Facebook, or Pinterest Newsletter: CookTheStory.com Websites: COOKtheSTORY.com and TheCookful.com Have a great day! -Christine xo

Welcome back Flog Nation to "Creamy fkin pints" The Flogs hook into St. Patrick's Day pints to wash down some of Jan's curried snags.....the best batch she has made to date.Gibbo gives us some great advice about re-prioritising what's important and looking after our mental health.Kirb got fingered in Uki after being allowed "1 more drink" and it the Flogs Golf Day.Florida man tries to trade in his mother-in-law and what's stuck up your bum this week? Hint: it keeps your curried snags warm. The boys find out how much radio personalities are paid and consider switching to the live format.Enjoy legends! Hosted on Acast. See acast.com/privacy for more information.

No recipe tonight? No problem! In this episode of the Recipe of the Day podcast, I'm sharing a few things happening behind the scenes and one of my favorite ways to cook when I'm not following a recipe. I announce some upcoming livestream events, including two YouTube cooking show episodes and two Zoom calls for COOKforTWO members, and talk about how you can join in. I also share a quick pantry tip about cans of V8 juice and why they're really useful to have on hand. Then I walk you through a dish I make all the time without really following a recipe. It's my  “risotto on a whim.” Creamy and tasty and exactly the thing I make when I feel like being in the kitchen in a hands-on way, but not for too too long, you know? Links to Upcoming Events: Live Cooking Shows on Sunday March 29 at 6:00pm Eastern and Monday April 27th at7:00pm EasternStir It Up! With Christine on Zoom (exclusive to COOKforTWO members): Tuesday March 24th at 7:00pm Eastern and Monday April 13th at 7:00pm Eastern Recipes Mentioned in this Episode:Scalloped PotatoesEgg Salad Email Me! CookTheStory@gmail.com Subscribe to the Podcast Join the ROTD Facebook Group, TikTok, or Instagram Websites: CookTheStory.com and TheCookful.comChristine's Newsletter

On this episode of "Tailgate on the Quad," Kevin and Ciarnan return with technical difficulties and dive headfirst into St. Patrick's Day festivities with their Irish Bracket—crowning the most iconic Irish thing. The hosts debate everything from Michael D. Higgins' famous Bernese Mountain Dogs to the international powerhouse Guinness, alongside Irish staples like Kerrygold butter, St. Patrick's and St. Stephen's Day, the Gaelic Athletic Association, and discuss some history including Michael Collins and the IRA.  0:00:00 – Welcome back, St. Patrick's Day preview, and camera woes 0:06:00 – College football roster spending: LSU, Texas Tech, and NIL talk 0:12:00 – NCAA eligibility battles and transfer controversies: Trinidad Chambliss case 0:18:00 – South Carolina Gamecocks optimism vs. reality; Penn State parallels 0:24:00 – Ohio State president scandal, the evolution of college sport scandals, and Penn State sues MLB Draft League team 0:30:00 – Irish Bracket introduction: Michael D. Higgins' Dogs vs. Fighting Irish, Guinness debate 0:36:00 – Kerrygold vs. Ciarnan, Irish holiday faceoff: St. Patrick's Day vs. St. Stephen's Day 0:42:00 – Potato chips vs. Gaelic Athletic Association (GAA), Michael Collins vs Irish language 0:48:00 – Wolf Tones vs Boston, Temple Bar vs Aer Lingus Classic, IRA vs Lucky Charms 0:54:00 – Jameson vs IRA, Guinness vs Kerrygold, St. Patrick's Day vs GAA, deep bracket upsets 1:00:00 – Irish bracket semifinals: Michael Collins vs Jameson, Guinness vs GAA, championship matchup 1:06:00 – Guinness wins: Irish bracket recap, St. Patrick's Day plans, Six Nations rugby & episode close

Send a textBread & Butter Chardonnay 2024Buttrey Chardonnay fell out of favor for a while; there were plenty of unoaked or naked Chardonnay wines available.Looks like butter is back.Definitely oak spice, butter, and vanilla in the tasting profile.Old school Chardonnay made for today!Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

In the first half of this episode, Patrick, Steven (filling in for Tommie), and their friend JK Larkin savor some donuts while discussing the dogs in their lives, meet the Barbado da Terceira, remember George Harrison on his birthday, say farewell to actors Eric Dane, Robert Carradine, and salsa musician Willie Colon, spend a weekend in the country with A Little Night Music, Patrick gives a brief history of the 1986 Philippines People Power Revolution on its fortieth anniversary, they shuck for National Clam Chowder Day, recall memories of chocolate-covered nuts, get the latest measles update, and review the Supreme Court decision overruling Trump's tariffs, all the while JK takes the men on tangents longer than Tommie's. (Part Two will be released on Wednesday, March 4.)

Jen Sabella, the Director of Strategy and co-founder of Block Club Chicago, joins Bob Sirott to share the latest Chicago neighborhood stories. She provides details on: ‘Survivor' Fans Pack Brown Line Train For 50th Season Idol Scavenger Hunt: CTA brown line cars served as a temporary Survivor set as fans swarmed the Kimball station on Saturday […]

WE READ ALL FAN MAIL FOR FREE JUST CLICK THIS LINK IT'S NOT A SCAMSupport the showFollow our Instagram: @swallowdaddysSubscribe to Youtube: @swallowdaddysFollow RJ: rj_sainsFollow Drew: drewbockkindof (deleted instagram due to gross incompetence)Join Patreon for Early Access and Bonus Content: Help Us

Creamy pints. Nick Castellanos developments. Our new Owners To Be Shamed Now segment. Two disgusting stories about blood and bones. Tons of winter olympics messiness. Support the show by signing up at Patreon.com/BattingAround and get access to our bonus episodes, including our Wach Party series where we just did a great episode on Bound.

Go check out MyProtein at: https://us.myprotein.com/referrals.list?applyCode=LINCOLN-RH9Use code LINCOLN-RH9 to get $20 off purchases over $40!!! Email me at: everythingbrawlstarspodcast@gmail.com

▶︎ Watch This week on Superhero Slate we've got trailers galore with looks at Super Mario Galaxy, Masters of the Universe, Lobo in Supergirl, Darth Maul's Shadow Lord, and more! “Creamy” drinks, SEGA Genesis Games News Dragon Ball (12:50) Dragon Ball Super: Galactic Patrol series (continuation of Super) Dragon Ball Super: Beerus - remake of […]

In this episode of The Bourbon Lens, Jake Lewellen takes a closer look at New Riff's Balboa Rye 95.5, a standout rye whiskey that showcases the distillery's continued innovation and quality. Jake breaks down the tasting notes, highlighting a creamy, fruity nose followed by a balanced palate of sugary citrus and peppery rye spice.This rye delivers a smooth yet flavorful experience, making it an excellent pour to kick off the year. Beyond the glass, Jake discusses why New Riff is a distillery to watch in 2026, pointing to their creative releases, thoughtful mash bills, and increasing use of older age statements that continue to elevate their portfolio.If you're a rye whiskey fan or curious about emerging trends in American whiskey, this episode is a must-listen.Subscribe

PRESENTED BY PADDY MCDONNELL & WILLIAM THOMPSONSubscribe to the Patreon for part 2:   / mudbloodpodcast  THANKS TO OUR SPONSOR 'THAT PRIZE GUY!' USE CODE MUDBLOOD10 FOR 10% OFF: https://thatprizeguy.co.uk/PADDY'S TICKETS: https://www.paddymcdonnellcomedy.com/WILLY'S TICKETS: https://williamthompsoncomedy.com/MERCH: https://visualanticsapparel.com/colle...MUDBLOOD Spotify: https://open.spotify.com/show/1VQhOes...MUDBLOOD Apple: https://podcasts.apple.com/gb/podcast...Aye - Closer: https://open.spotify.com/track/3lqkCW...

This week, the Queens are in the Christmas spirit with Coca Cola's limited edition Holiday Creamy Vanilla Coke. Will this flavor be a new favorite, or will it end up on the naughty list?

Did you replace your chocolate orange with Dubai chocolate this year? Spike your eggnog with matcha? According to Ruby Tandoh, algorithms and search engine optimization are the hidden ingredients in the food we crave. The baker and writer joins Piya Chattopadhyay to explain how frothy adjectives came to dominate recipes, why we can't get enough of the colour green, and what today's top trends say about our global appetite.

Modelland by Tyra Banks is a fantasmagorical nightmare dreamworld where anything can happen! Join the SBU English Club as they recount the misadventures of Tookie de la Creme, who doesn't really do much. But her mom, Creamy de la Creme, is pretty interesting I guess. I don't know. I'm just writing something so I can make this video more searchable. Literary analysis, literary deep dives, critique group, Tyra Banks, Tyra Banks Rabies, book podcast, booktube. Stuff like that. I don't really know how this stuff works. But we're really glad you're here!

Welcome to Indulgence Gospel After Dark!We are Virginia Sole-Smith and Corinne Fay, and it's time for your December Extra Butter episode.Today we've got a couple of rants and answers to your listener questions. On the agenda: ⭐️ The tyranny of School Spirit Weeks — especially during the holiday season! ⭐️ How it feels to date another fat person

Join us as we crack open Ingram's new Unchartered wheated bourbon, aged in their floating barrel warehouses drifting along the Mississippi River. Creamy texture, cola notes, classic caramel and vanilla, and a price point that makes the one-liter bottle the obvious move.DISCLAIMER: The whiskey in this review was provided to us at no cost courtesy of the spirit producer. We were not compensated by the spirit producer for this review. This is our honest opinion based on what we tasted. Please drink responsibly. Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to this cozy ASMR library where I will help you check out your books today. I hope you enjoy the soft spoken customer service chit chat, creamy and thocky keyboard typing, book sounds, and writing sounds. Enjoy!

Where are you listening from?What if comfort food could be quick, and perfectly dosed for everyone at the table? We're taking a humble can of pumpkin and spinning it into a glossy, creamy pasta that delivers big flavor with simple steps—and we're pairing it with a smarter edibles strategy that puts you in control. No guesswork, no overdoing it, just a flexible, crowd-friendly dish you can serve on a busy weeknight or as a calming counterpoint to holiday chaos.Catch quick shoutouts to recent guest interviews and a peek at what's coming next for the Bite Me Cannabis Club, our algorithm-free space for curious cooks. If you love edible-friendly recipes, fall flavors, and kitchen techniques that make life easier, this one's for you. Enjoy the recipe, share it with a friend, and if it hits the spot, subscribe, leave a rating, and tell us your favorite pasta shape—we're taking notes for future episodes.Check out the store at BiteMePodcast.Shop! Support the show Visit the website for full show notes, free dosing calculator, recipes and more.

The boys are trying two beers from Martin House Brewing!Extra Creamy Peanut Butter Blonde - 8% ABVExtra Crunch Peanut Butter Stout - 8% ABVThanks for watching!#beer #craftbeerBecome a supporter of this podcast: https://www.spreaker.com/podcast/strikeout-beer--2992189/support.

Lorenzo Fiori shares a traditional Milanese recipe for "rice with saffron" (risotto alla Milanese), often served at La Scalagala dinners, describing it as delicious and creamy with parmesan cheese. He recommends pairing it with Italian wines like Barolo or Barbaresco from Piedmont. Fiori also discusses Italy's economic concerns regarding political instability in France and Germany, and the ongoing international interest in NATO events. MILAN

In this episode, we talk about: a partner who is getting seemingly more stupid due to use of A.I., an irl boyfriend getting in-between an A.I. husband and human wife, the A.I. partner community comes together to console one another after an update, a listener who had a hookup during a world event, and a wife lives out some of her husband's sexual fantasies, causing him to lose respect for her. We also go over some new Judgies official (not really) Ben & Jerry's Ice Cream Flavors! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Judgies Merch is Available HERE!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Want fun, cool stickers and MORE? ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.aurorascreaturecorner.store⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Palestine Children's Relief Fund⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Donation Link Edited by: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/@currentlyblinking⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://twitter.com/currentlyblink⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://tiktok.com/@currently.blinking⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Our Patreon is officially open, if you want to see extra content go check it out!  ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.patreon.com/JudgiesPod ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Send us mail! (Addressed However You'd Like)  P.O. Box 58 Ottawa, IL 61350  Leave a Review!  ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://podcasts.apple.com/us/podcast/the-judgies/id1519741238⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  Follow us on Twitter: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://twitter.com/judgiespod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow us on Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://instagram.com/judgiespod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  Intro Music by: Iván  ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://open.spotify.com/artist/5gB2VvyqfnOlNv37PHKRNJ?si=f6TIYrLITkG2NZXGLm_Y-Q&dl_branch=1⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  Time Stamps: 0:00 Intro 3:16 Wife Getting Dumber 14:50 BF Gives Ultimatum Over AI BF 22:39 Welp, he left... 27:58 A Note to the Community 36:54 Break 37:02 CJ: B&J Flavors We'd Like to See 48:57 LS Sound 50:35 LS Story 58:01 Husband Doesn't Respect Me 1:12:10 Outro Story Links: My partner is becoming stupid because of ChatGPT DELETED (Advice pls!) My IRL BF is giving me an ultimatum :-( Welp, he left... A note to the community from someone who's gone through this before I (24F) acted out my husbands (27M) sex fantasy for him and now he says he can't respect me. DELETED Learn more about your ad choices. Visit megaphone.fm/adchoices