Podcasts about Dessert

Ep. 192: Pregnancy has shifted a lot in my life, but one thing that hasn't changed is my love for wellness. In today's solo episode, I'm sharing how my workouts, nutrition, and self-care routines have evolved now that I'm 16 weeks along. From what I'm eating (spoiler: still all about protein) to the skincare swaps I've made, I walk you through a typical day and answer your most asked Q&As. Whether you're pregnant or just looking for a wellness reset, this one's for you. Leave Me a Message - click here! For Mari's Instagram click here! For Pursuit of Wellness Podcast's Instagram click here! For Mari's Newsletter click here! Sponsored By: The first 1,000 to join at functionhealth.com/POW or use gift code POW at sign-up get a $100 credit toward their membership. Get better sleep, hair and skin with Blissy and use POWPOD to get an additional 30% off at blissy.com/POWPOD Get 20% off your first order at foriawellness.com/POW or with code POW at checkout. You'll thank me later. Whether you're launching a side hustle or building the next big brand, Shopify makes it simple to start and scale. Visit shopify.com/mari to make it happen. This episode is sponsored by BetterHelp. Give online therapy a try at betterhelp.com/POW and get on your way to being your best self. Save 15% on the BON CHARGE Red Light Face Mask and more at boncharge.com with code PURSUIT at checkout. Show Links: Packed with 38 superfood ingredients, this delicious daily scoop supports digestion, reduces bloat, and boosts energy—meet Bloom Greens. Bloom Colostrum blends colostrum, collagen peptides, and probiotics to support gut health, immunity, and radiant hair, skin, and nails. Crush soda cravings with Bloom Pop—crafted with clinically-backed prebiotics and better-for-you ingredients for a bold, gut-friendly boost. Topics Discussed 00:09 Welcome and pregnancy update 01:00 Second trimester routines and eating shifts 02:05 Current what I eat in a day 2:53 Breakfast foods and supplements 08:30 Salads, sandwiches, and lunch staples 09:14 Favorite snacks and protein smoothies 09:45 Dinner staples and eating salmon 10:50 Dessert cravings and sweets aversions 11:25 Thoughts on caffeine and matcha 12:20 Pregnancy workouts, mindset shifts, and daily movement 18:22 Skincare, stretch marks, and natural beauty routines 23:03 Pregnancy cravings and food inspiration 23:50 Favorite workout clothes while pregnant 24:30 Pregnancy nutrition, nausea, and food changes 26:14 Acne triggers and skincare 30:12 Workout structure and timing 31:06 Tracking baby with app 32:29 Not riding during pregnancy 34:19 Postpartum weight and body image 35:15 GLP-1, past weight loss, and future plans Learn more about your ad choices. Visit megaphone.fm/adchoices

Hot outside and your oven's off-limits? No problem!    We're obsessed with Sally's Baking Addiction's No-Bake S'mores Icebox Cake!

Dr. Harold McGee, PhD, is a renowned author on the topics of food chemistry and culinary science. He explains how cooking methods, types of cookware and temperature can be used to transform food and drink flavors and presents simple but powerful ways to improve nutrient availability. We also discuss how our individual biology, genetic and cultural backgrounds shape our taste preferences. Whether you're a seasoned cook or someone who simply loves to eat, our conversation will change how you think about food and cooking, give you actionable tools to try and deepen your appreciation of the experience of eating and drinking. Read the episode show notes at hubermanlab.com. Thank you to our sponsors AG1: https://drinkag1.com/huberman Eight Sleep: https://eightsleep.com/huberman Our Place: https://fromourplace.com/huberman Mateina: https://drinkmateina.com/huberman Function: https://functionhealth.com/huberman Timestamps 00:00:00 Harold McGee 00:02:21 Food Chemistry, Using Copper, Modern vs Traditional Techniques 00:09:59 Sponsors: Eight Sleep & Our Place 00:13:33 Cooking, Food & Heat, Taste & Smell 00:22:10 Umami, Savory Tastes, Braising & Meat 00:29:56 Chemistry of Cooking & Eating, Sugars & Conjugates; Slowly Enjoying Food 00:36:14 Savory Meal & Dessert; Food Course Order; Palate Cleansers 00:43:56 Salt, Baseline & Shifting Taste Preferences 00:47:18 Sponsors: AG1 & Mateina 00:50:07 Whole vs Processed Foods, Taste & Enjoyment 00:53:37 Brewing Coffee, Water Temperature, Grind Size 01:00:33 Tea & Tannins, Growing Tea Plants; Tea & Meals, Polyphenols 01:08:16 Food Combinations, Individual Tolerance; Is there an Optimal Diet? 01:11:34 Onions & Garlic, Histamines, Tool: Reduce Crying when Cutting Onions 01:13:55 Gut Sensitivities & Food, Capsaicin & Spicy Foods 01:17:21 Supertasters & Taste Buds, Bitter Taste, Chefs 01:21:57 Sponsor: Function 01:23:45 Salt & Bitter, Salting Fruit, Beer or Coffee, Warming Beer 01:26:11 Human History of Alcohol & Chocolate 01:29:25 Wine Expense vs Taste, Wine Knowledge 01:35:49 Cheese Making, Aged Cheese & Crystals, Tyrosine; Smoke Flavors, Distilling 01:44:30 Fermentation, “Stink Fish”, Caviar, Traditional & New Foods 01:50:42 Personal Journey, Astronomy, Poetry & Food 01:54:55 Beans & Gas, Tool: Soaking Beans 01:57:23 Gut Microbiome, Fermented Foods; Kids & Food Aversions 02:00:47 Cilantro & Divergent Tastes; Microwave Popcorn, Parmesan Cheese 02:04:46 John Keats Poetry, To Autumn; Acknowledgements 02:10:48 Zero-Cost Support, YouTube, Spotify & Apple Follow & Reviews, Sponsors, YouTube Feedback, Protocols Book, Social Media, Neural Network Newsletter Disclaimer & Disclosures Learn more about your ad choices. Visit megaphone.fm/adchoices

Um das mal vorwegzunehmen: die Schauspielerin Susan Sideropoulos und ich sind uns vor diesem Treffen nie begegnet, aber natürlich kannte ich sie aus Zeitschriften, aus Interviews, von Fotostrecken. Der Vater, griechischer Seemann, und die Mutter, Halb-Italienerin, führten 30 Jahre lang in Susans Geburtsstadt Hamburg ein italienisches Restaurant. 1980 kommt ihre Tochter zur Welt, die später eine Musical-Ausbildung macht und einen festen Platz in der Erfolgsserie „Gute Zeiten, schlechte Zeiten“ findet. 2011, nach 10 Jahren, steigt sie aus und ist seither weiterhin gut beschäftigt als Schauspielerin und Moderatorin, gewinnt die 2. Staffel „Let's dance“, schreibt gleich 2 Bestseller, ein neues Buch ist gerade in Arbeit, und ist zu alledem offenbar noch immer glücklich verheiratet mit ihrer Jugendliebe Jakob, dem Vater ihrer beiden Söhne. Ein happy Girl, dachte ich und war umso überraschter, in Vorbereitung auf unser Gespräch festzustellen, dass es, neben den guten, für sie auch ziemlich schlechte Zeiten gab. Dennoch oder deshalb entwickelte Susan einen feinen Sinn für Humor und Selbstironie. Als Koch-Queen würde sie sich selbst nicht bezeichnen, reüssierte aber als Shootingstar bei „Das große Promi-Backen“. Susan liest jede Speisekarte von hinten nach vorne, aus Respekt für's Dessert, für das natürlich noch Platz sein muss. Darüber hinaus sprechen wir u.a. über Gulasch mit Mais, Leber mit Zwiebeln, Königsberger Klopse und ein großes, weißes Induktionsfeld. What a Mischung! *** WERBUNG Toast Hawaii wird unterstützt von dmBio, die Bio-Lebensmittelmarke von dm-drogerie markt. Ganz nach dem Motto „Natürlich lecker erleben“ bietet dmBio mit mehr als 550 Produkten eine vielfältige Auswahl – von leckeren Snacks für zwischendurch bis hin zu original italienischen Tomatensaucen. Haben auch Sie eine dmBio-Geschichte, die im Podcast erzählt werden soll? Dann schreiben Sie uns gerne unter rustberlin@icloud.com ÖKO-Kontrollstelle: DE-ÖKO-007

In honor of NYC Pride Weekend, baker Justin Burke talks about Potluck Desserts: Joyful Recipes to Share with Pride, a cookbook inspired by queer potlucks. He shares recipes like Snickerdoodle Peach Cobbler, Lemon-Thyme Bars, and Hummingbird Blondies, along with reflections on joy, pride, and chosen family.  

Send a Text Message. Please include your name and email so we can answer you! Please note, this does not subscribe you to our email list, it's just to answer if you have a questions for us. General example of how to work with rice paper dessert recipe. For mine I use rice paper, vanilla greek yogurt, and melted frozen fruit (typically strawberry or blueberry).All of the information on this podcast is for general informational purposes only. Please talk to your physician and medical team about what is right for you. No medical advice is being on this podcast. If you live in Indiana or Illinois and want to work with doctor Matthea Rentea, you can find out more on www.RenteaClinic.com Premium Season 1 of The Obesity Guide: Behind the Curtain -Dive into real clinical scenarios, from my personal medication journey to tackling weight loss plateaus, understanding insulin resistance, and challenges with GLP-1s. Plus, get a 40+ page guide packed with protein charts, weight loss formulas, and more. Pre-register for the Sep 30/30 group.

C'est le retour du Papilles Culture Club. Au programme : des échanges et recommandations des derniers livres, BD, films, séries, documentaires, expositions… toujours autour de la gastronomie.‍Au programme de ce troisième épisode :

Born and raised in England, Susan Notter started baking at a young age, then attended culinary school while working in a pastry shop. After graduating, Chef Notter had the opportunity to work in Germany for Konditorei Heinmann, where she spent three years learning about European pastries and confections. Switzerland followed, and more experience with chocolate at Confiserie Bachmann in Luzern and Confiserie Honold in Zurich. While working in Zurich, Susan started taking sugar classes with Ewald Notter, who had just started the sugar school in Zurich.  After a few months, Susan joined the school full-time, gaining more experience with pulled and blown sugar and eventually teaching classes alongside Ewald. The school grew and became internationally renowned; this led to world- wide travel, including to the U.S. to teach and demonstrate the art of pulled and blown sugar to many chefs. In 2000, Susan moved to Alabama to open the Pastry and Baking division of Culinard, at Virginia College. Chef Notter has spent many years in the education field, teaching and as program director of pastry arts programs. In addition to this she has represented the country multiple times and the Culinary Olympics in Germany, placed 3rd at the Queen of Pastry in Italy and successfully coached 1st and 2nd place winners at the same competition. Currently, Chef Notter is the pastry coach of the USA Culinary Olympic Team, which represents the USA in international culinary competitions.  She has appeared on numerous Food Network shows, including Halloween Wars, where she had the honor of being part of the winning team on the first season. After spending the past four years as one of Felchlin‘s Corporate Pastry Chefs representing the company with technical support for the U.S. market, Chef Notter has now opened Elizabeth Moore Chocolates, where she is creating fine European chocolates, single-origin chocolate bars, teaching classes and designing special occasion sugar and chocolate showpieces. In this episode, we discuss: How Susan discovered her love of baking Culinary school and an apprenticeship at Konditorei Heinmann Jobs in Zurich and her introduction to pulled sugar Teaching sugar classes and giving demos all over the world Implementing college pastry programs in Alabama and Pennsylvania Working as a Corporate Pastry Chef at Felchlin Competing in pastry at the elite level Opening Elizabeth Moore Chocolates, a luxury boutique in Pelham, Alabama Susan's best tip for tempering chocolate And much more!   Episode Sponsored by​ Puratos   Okay, so bad news first: you can't travel back in time. Good news? MyPuratos has what you need to order or reorder so you can get back to business ASAP––no calls with sales reps. Better news: your first order is 20% off. Future you will thank you. Visit Puratos.us and click on MyPuratos to sign up and order today    

This traditional dessert has been around for centuries and is considered part of Japanese culture.  It has connections to Buddhism and now can be found all over the country.  You can get it any time of the year, but at Christmas there are special holiday themes and designs.  We're exploring the history and origins of wagashi. Website: https://www.seasonseatingspodcast.com Facebook: https://www.facebook.com/seasonseatingspodcast Instagram: https://www.instagram.com/seasonseatingspod Bluesky: https://bsky.app/profile/seasonseatpod.bsky.social Email: seasonseatingspodcast@gmail.com Youtube: https://youtube.com/@seasonseatings Ko-fi: https://ko-fi.com/seasonseatings

Fire hock about rav Chaim You never heard of rav Hainken?! Crazy dessert hock?! You got to make hamotzi on a peice of bread!?

Every Tuesday in The Feed @CTFoodGirly comes on to talk food, dining, and drinks here in Connecticut. The fireworks aren't the only thing lighting up this 4th of July, CT Food Girly is here to help you bring the flavor to your backyard bash! Don't forget the festive sweets! She has some go-to easy dessert ideas fun to make and even more fun to eat. Whether you're hosting or just showing up with a killer dish, these Connecticut favorites will make you the star of the picnic table. Image credit: Getty Images

Jambon-beurre, Saint-Honoré, Flan, Hot-Dog, langoustine yuzu… sont autant de parfums de glaces et sorbets imaginés par Lionel Chauvin pour sa boutique Enzo & Lily. Imprégné par l'héritage glacier de son grand-père Raymond Berthillon puis de son père Bernard Chauvin, Lionel a une ambition : libérer la glace !Et pour cela, il n'hésite pas à tester les parfums les plus audacieux et réalise régulièrement de jolies collaborations pour pousser toujours plus loin les limites de sa créativité ! Dernièrement par exemple, des glaces et sorbets pour illuminer 7 thés et infusions de la maison Betjeman & Barton. Bref, de quoi nous régaler !Au menu de cet épisode :

durée : 00:19:32 - C'est bon ça, c'est fait en Isère ? - À Saint-Égrève, Valentina Bres réinvente le millefeuille : feuilles de brick caramélisées, crème diplomate à la vanille, framboises du jardin et gelée de citron vert. Un dessert bluffant, économique et facile à faire chez soi. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Je vous en parle souvent, mais j'aime essayer, je dis bien "essayer", de suivre les tendances des restaurants chez nous et chez nos proches voisins. Entre les menus uniques d'artistes, les brasseries à carte courte ou carte à rallonge, les plats à partager qui semblent être devenus une nouvelle norme et qui sont parfois impartageables, une mini-catégorie semble tout doucement faire son retour : entrée-plat-dessert... ---Fanny Gillard et Carlo de Pascale voyagent dans l'univers culinaire de notre style de vie rock n' roll. Et si cela vous met l'eau à la bouche, alors vous retrouverez également toutes les recettes de Carlo sur notre site Classic21.be dans la rubrique Cook As You Are. Merci pour votre écoute Plus de contenus de Classic 21 sur www.rtbf.be/classic21 Ecoutez-nous en live ici: https://www.rtbf.be/radio/liveradio/classic21 ou sur l'app Radioplayer BelgiqueRetrouvez l'ensemble des contenus de la RTBF sur notre plateforme Auvio.be Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement. Découvrez les autres podcasts de Classic 21 : Le journal du Rock : https://audmns.com/VCRYfsPComic Street (BD) https://audmns.com/oIcpwibLa chronique économique : https://audmns.com/NXWNCrAHey Teacher : https://audmns.com/CIeSInQHistoires sombres du rock : https://audmns.com/ebcGgvkCollection 21 : https://audmns.com/AUdgDqHMystères et Rock'n Roll : https://audmns.com/pCrZihuLa mauvaise oreille de Freddy Tougaux : https://audmns.com/PlXQOEJRock&Sciences : https://audmns.com/lQLdKWRCook as You Are: https://audmns.com/MrmqALPNobody Knows : https://audmns.com/pnuJUlDPlein Ecran : https://audmns.com/gEmXiKzRadio Caroline : https://audmns.com/WccemSkAinsi que nos séries :Rock Icons : https://audmns.com/pcmKXZHRock'n Roll Heroes: https://audmns.com/bXtHJucFever (Erotique) : https://audmns.com/MEWEOLpEt découvrez nos animateurs dans cette série Close to You : https://audmns.com/QfFankxEt retrouvez également Carlo De Pascale dans cet autre podcast de la RTBF: Bientôt à Table : https://audmns.com/mVwVCerDistribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

What to do if you can't relax on vacation. How Murphy reacts when you don't let him order dessert!Food Dude: Ketchup is getting a makeover. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Kelli and Sarah discuss Season 12, Episode 3 of Below Deck. Topics include: Rainbeau and Solene cleaning rooms, Skyy Knox, Anthony and Lawrence working together, cat dads, Dylan is Solene's ex!, missing laundry, The Lions Den, lack of breaks on deck, fight club, French cabaret night, Rainbeau's rough night, Capt. Kerry on Reality Mums and Caio to the wheelhouse. In Hot Tub Convo we discuss Fraser's appearance on WWHL, Friday Night Lights, Bravoleb Watch Party 101, Season 4 Traitors cast, a Michael Rapaport IMDB deep dive, Sarah's favorite reality show moment of all time from It's a Brad, Brad World and Chef Kiko got married! BRB, going to watch Skyy Knox videos - a new episode of Above Deck is out now!  Follow us on Instagram: @abovedeckpod  Get in touch: abovedeckpod@gmail.com  Get ya some Above Deck merch! https://shop.hurrdatmedia.com/collections/above-deck Thank you to Waterlust for sponsoring this episode. To support marine conservation and this podcast, go to www.waterlust.com/abovedeck Please subscribe on Apple Podcasts, Spotify or wherever you get your podcasts, and tell a friend!  Resources: Skyy Knox on his Down Under experience: https://youtu.be/nWsUOg_KdYY?si=HNW1ri0g6yNCd9Kr Captain Kerry on Reality Mums: https://podcasts.apple.com/us/podcast/episode-118-captain-kerry-below-deck/id1677678109?i=1000712571562 https://www.bravotv.com/the-mcbee-dynasty-real-american-cowboys/season-1/episode-51/bravoleb-watch-party-101 It's a Brad Brad World Les Mis scene: https://youtu.be/LFVG2ZAiurw?si=X4IkNcyMaJLobb7T Chef Kiko's wedding: https://www.instagram.com/p/DKP-TFGqB-z/ This is a Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to HurrdatMedia.com or the Hurrdat Media YouTube channel! Learn more about your ad choices. Visit megaphone.fm/adchoices

Etiquette, manners, and beyond! In this episode, Nick and Leah answer listener questions about brushing your teeth in airport bathrooms, taking desserts from buffets, handling unwanted vacation guests, and much more. Please follow us! (We'd send you a hand-written thank you note if we could.) Have a question for us? Call or text (267) CALL-RBW or visit ⁠⁠⁠ask.wyrbw.com⁠⁠⁠ QUESTIONS FROM THE WILDERNESS: Is it OK to brush your teeth in an airport bathroom? When dessert is offered on a buffet, is it incorrect to take it along with the rest of the meal? What should I do about a friend who likes to save seats for a performance and then leave the venue? What to do about a friend who invited their daughter on our vacation without asking? What should I do when I'm trying to walk by someone, but we both keep trying to go the same way? THINGS MENTIONED DURING THE SHOW Konpira Fune Fune YOU ARE CORDIALLY INVITED TO... ⁠⁠⁠Support our show through Patreon⁠⁠⁠ ⁠⁠⁠Subscribe and rate us 5 stars on Apple Podcasts⁠⁠⁠ ⁠⁠⁠Call, text, or email us your questions⁠⁠⁠ ⁠⁠⁠Follow us on Instagram⁠⁠⁠, ⁠⁠⁠Facebook⁠⁠⁠, and ⁠⁠⁠Twitter⁠⁠⁠ ⁠⁠⁠Visit our official website⁠⁠⁠ ⁠⁠⁠Sign up for our newsletter⁠⁠⁠ ⁠⁠⁠Buy some fabulous official merchandise⁠⁠⁠ CREDITS Hosts: ⁠⁠⁠Nick Leighton⁠⁠⁠ & ⁠⁠⁠Leah Bonnema⁠⁠⁠ Producer & Editor: ⁠⁠⁠Nick Leighton⁠⁠⁠ Theme Music: ⁠⁠⁠Rob Paravonian⁠⁠⁠ ADVERTISE ON OUR SHOW ⁠⁠⁠Click here for details⁠⁠⁠ TRANSCRIPT ⁠⁠⁠Episode 269 Learn more about your ad choices. Visit megaphone.fm/adchoices

Need a meal that's fast, flavorful, and starts with what's already in your pantry?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!You'll learn how a humble packet of ramen turned into a produce-packed weeknight favorite (yes, there's a jammy egg involved), and how a store-bought cookie became the secret star of a dreamy layered trifle that can feed a crowd. Whether you're cooking for yourself or for your next dinner party, these pantry-meets-fresh combos are all about making home cooking feel easy… and a little bit unexpected. Tune in for a quick dose of inspiration, a few clever tips, and your next best bite!***LinksMomofuku ramen noodles, and this one is Sonya's favorite flavor (not sponsored)Grilled asparagus from Love & LemonsA bok choy salad similar to what Sonya made from The Cozy ApronJapanese BBQ sauce to top noodles withFor the “Chocolate Cookie Crunch Trifle”: make chocolate pudding, make vanilla pudding, make a batch of whipped cream, and grab one package of Tate's cookies. Layer all three in a big bowl or trifle dish just before serving! (And for the vanilla pudding, Kari added a bit of white chocolate ganache, a tip she learned from Nicole Rucker's book, Fat + Flour)***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!Order Sonya's cookbook Braids for more Food Friends recipes!

It's no surprise that the Mediterranean diet was ranked as the best overall diet by U.S. News & World Report for the eighth year in a row. This style of eating focuses more on fueling your body with the right foods and enjoying healthy meals with others rather than following a restrictive plan.  Listen to the latest episode of The Healthiest You podcast, where we talk about the Mediterranean diet with dietitian Alexa Roseberry with Lehigh Valley Health Network (LVHN), part of Jefferson Health.  Can following the Mediterranean diet make you live longer? What if you don't like fish and you aren't a fan of vegetables? How can you make healthier choices going out to eat? Which one is better – the Mediterranean diet or the DASH (Dietary Approaches to Stop Hypertension) diet? Are there ways to stop the post-lunch slump? We answer these questions and more on The Healthiest You podcast this month.Chapters:     · 0:01 - Intro     · 1:13 - About the Mediterranean diet     · 3:54 - Mediterranean diet pyramid     · 6:41 - Meals with others     · 10:05 - If you don't like fish or vegetables     · 12:01 - Healthy fats     · 17:14 - Meal ideas     · 18:49 - Snack ideas     · 21:12 - Dessert ideas     · 24:41 - Budget and meal planning tips     · 30:48 - Live longer on the Mediterranean diet     · 34:54 - Daily fiber intake     · 35:32 - Mediterranean diet and PCOS     · 36:42 - DASH diet vs. Mediterranean diet     · 38:52 - High-protein, low-carb diet     · 41:26 - Nutrition tips if you've had a colectomy and have an ileostomy      · 44:03 - Gaining strength back after surgery     · 47:45 - Signs you're not eating enough protein     · 49:44 - How to make healthier choices at restaurants      · 52:38 - Stop the post-lunch slump     · 54:30 - Nutrition advice

This blogcast explores “Prepare Yourself for Temptation" written by Fr. Yaroslav Drahan, SAC and read by Tom Carani.In this blog post, Fr. Yaroslav offers advice for us to prepare to encounter temptation in our lives. If we are prepared, we can better overcome temptation. The first purpose of trials we will find further in the Book of Sirach. The author of this book writes: “Accept whatever befalls you, in crushing misfortune be patient; For in fire gold is tested, and worthy men in the crucible of humiliation” (Sir 2:4-5). These are awfully hard words, but they state two simple truths: for God, we are like gold, and we are dirty. In other words, we are very valuable to God, but we need to be cleaned. Consequently, the trial is like the fire that cleans us. St. Peter has a similar idea: “In this you rejoice, although now for a little while you may have to suffer through various trials, so that the genuineness of your faith, more precious than gold that is perishable even though tested by fire, may prove to be for praise, glory, and honor at the revelation of Jesus Christ.” He is speaking about the faith that is tested by fire. Therefore, we can come to the conclusion that our faith, hope, love, and intentions must be tested in order to make us better. We need to be cleansed from our weaknesses and sins, and after that, we will shine as gold. The second purpose of trials is to bring us closer to God. We can understand this better when we read the Bible attentively. The Holy Bible has thousands of examples where someone had gotten in trouble and he or she looked for help from God. Among multiple examples, I would like to share just one which is important for me. It is from Psalm 57: “Have mercy on me, God, have mercy on me. In you I seek refuge. In the shadow of your wings I seek refuge till harm pass by” (Ps 57:1). The author of this psalm knows that God can help him, so in the time of trial he is not hopeless, even though it seems terrible: “I lie in the midst of lions that greedily devour the sons of men; their teeth are spears and arrows, their tongues sharp swords” (Ps 57:4). Times of trial become for him a time when he wants to be nearer to God. Moreover, he is certain that he will receive help: “He will send [help] from heaven and save me, he will put to shame those who trample upon me. God will send forth his steadfast love and faithfulness!” (Ps 57:4). These words are really helpful for me because they give me hope that God is not far away from me. In conclusion, I know that we can find explanations for why temptations and trials are in our lives. The most important lesson is not to give up and to keep being near to God in that time. Author:Fr. Yaroslav Drahan, SAC is a Pallottine Priest from Ukraine. Follow us:The Catholic Apostolate CenterThe Center's podcast websiteInstagramFacebookApple PodcastsSpotify Fr. Frank Donio, S.A.C. also appears on the podcast, On Mission, which is produced by the Catholic Apostolate Center and you can also listen to his weekly Sunday Gospel reflections. Follow the Center on Facebook, Instagram, X (Twitter), and YouTube to remain up-to-date on the latest Center resources.

After a relatively benign first two minutes, we descend into tastelessness, and discuss peeing. Outdoors. Indoors. Do not eat within an hour of listening to this installment of the podcast. 

Analyst roundtable with Adrian Cockcroft, Stephen Perrenod, Chris Kruell, and Shahin Khan covering AI, HPC, Cloud, Quantum, Crypto, Fusion. In this episode: Dessert vs Forest company culture, Nvidia earnings, Altman-Ive, Humane AI, Post Smartphone User Interface, Java Ring, MeGPT, Soopra.ai, Model Context Protocol (MCP) in AI, Bitcoin Strategic Reserve legislation, Bitcoin Lock Protocol, Fusion Energy, Liquid Carbon, Steve's CryptoSuper Mining Report. [audio mp3="https://orionx.net/wp-content/uploads/2025/06/OXD029_ART_AI-HPC-Cloud-Quantum-Crypto-Fusion_20250602.mp3"][/audio] The post Analyst Roundtable: AI HPC Cloud Quantum Crypto Fusion – OXD29 appeared first on OrionX.net.

In this week's edition of Roaming St. Louis, KMOX host Scott Jagow visits Spoonful, a Korean dessert café with locations in Creve Coeur and Edwardsville. Learn about bingsu, tayaki and more with owner Monica Lee.

This episode originally aired February 11, 2019. When a Massachusetts man dropped dead of an apparent heart attack, no one thought foul play was a possibility until police looked into his girlfriend's odd behavior in the days before his death. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Ready for a dessert that's pure joy, sprinkles and all? We're talking next-level funfetti cake!

Music lovers, mark your calendars for Saturday, May 31, 2025, as the Doodle Folk Music Festival returns to Bishop Hill, Illinois. The village park will be alive with folk sounds from some of the state's most celebrated artists, including Barry Cloyd, Buck Halker, Chris Vallillo, and the Bucktown Americana Music Show. A special exhibit on Bishop Hill's own Jonas "Doodle" Danielson will be featured in the park gazebo. Admission is free, and guests are encouraged to bring lawn chairs. Evening festivities continue at P.L. Johnson's with a dinner party, available by reservation. More information can be found at bishophillheritage.org. P.L. Johnson's is hosting a special dinner party this evening, open exclusively to guests with reservations from 4 to 8 PM. Highlights from the menu include hearty beef bourguignon, flavorful Swedish meatballs, cheese tortellini, and Oskar chicken. Dessert options are sure to tempt guests with choices like pavlova and rich chocolate lava cake. Those interested in securing a table are encouraged to call 309-927-3885 to reserve a spot. With a menu offering a variety of savory and sweet dishes, this event promises an indulgent experience for diners in the area tonight. The event kicks off at 10 AM with Barry Cloyd performing songs from his ten albums. At 11:30, Buck Halker brings American Coal Miner songs to the stage, covering more than seven decades of music history. After lunch, Chris Vallillo's afternoon set promises a blend of Midwest tales and masterful bottleneck slide guitar. At 3 PM, the Bucktown Americana Music Show closes out the festival, offering a lively mix of bluegrass, folk, and more. This free event is funded in part by the Illinois Arts Council, Illinois Humanities Council, Galesburg Community Foundation, and the Geneseo Foundation. For more details, you can call 309-927-3899 or email bhha@mymctc.net. Information about this festival is also posted on www.bishophillheritage.org and the Bishop Hill Heritage Association Facebook page.

DJ took an inspiration from our show and created the Shoreo.

From ancient honey-preserved human confections to European royalty dining on powdered skulls, we explore the disturbing world of medicinal cannibalism where the dead became dinner in the name of healing.Join the DARKNESS SYNDICATE: https://weirddarkness.com/syndicateABOUT WEIRD DARKNESS: Weird Darkness is a true crime and paranormal podcast narrated by professional award-winning voice actor, Darren Marlar. Seven days per week, Weird Darkness focuses on all thing strange and macabre such as haunted locations, unsolved mysteries, true ghost stories, supernatural manifestations, urban legends, unsolved or cold case murders, conspiracy theories, and more. On Thursdays, this scary stories podcast features horror fiction along with the occasional creepypasta. Weird Darkness has been named one of the “Best 20 Storytellers in Podcasting” by Podcast Business Journal. Listeners have described the show as a cross between “Coast to Coast” with Art Bell, “The Twilight Zone” with Rod Serling, “Unsolved Mysteries” with Robert Stack, and “In Search Of” with Leonard Nimoy.DISCLAIMER: Ads heard during the podcast that are not in my voice are placed by third party agencies outside of my control and should not imply an endorsement by Weird Darkness or myself. *** Stories and content in Weird Darkness can be disturbing for some listeners and intended for mature audiences only. Parental discretion is strongly advised.IN THIS EPISODE: Of all the instances of cannibalism found in human history, no one quite practiced it like some in China used to. In these cases, cannibalism came in the form of eating mellified flesh for medicinal purposes. In 16th century China, mellification was a way for elderly people nearing the end of their lives to donate their body to science. The idea, originally derived from an Arabic recipe, was that they could turn their bodies into medicine that would be ingested by their descendants to alleviate ailments like broken bones. The process of mellification was a gruesome one. In short, it consisted of very slowly turning one's body into a mummified human candy bar. And that's not even the worst part — for mellification to be the most effective, the process started while the person was still alive.CHAPTERS & TIME STAMPS (All Times Approximate)…00:00:00.000 = Lead-In00:01:10.417 = Show Open00:02:28.924 = And Mellified Man For Dessert00:04:27.887 = Honey, I'm Dead00:09:57.010 = Sugar-Glazed Grandpa00:16:02.121 = Better Health Through Cannibalism00:27:31.137 = Self-Mummification00:30:39.753 = Corpse Medicine00:39:58.915 = Show CloseSOURCES AND RESOURCES FROM THE EPISODE…“And Mellified Man for Dessert” by Katie Serena: https://tinyurl.com/rjwv5cw“Honey, I'm Dead” by Paul Salopek: https://tinyurl.com/wz23h9d“Sugar-Glazed Grandpa” by Brent Swancer: https://tinyurl.com/w2mqzyp“Self-Mummification” from Stranger Remains: https://tinyurl.com/w795gxp“Better Health Through Cannibalism” by Natalie Zarrelli: https://tinyurl.com/tsqhqbl“Corpse Medicine” by Maria Dolan: https://tinyurl.com/y6spcbcb=====(Over time links seen above may become invalid, disappear, or have different content. I always make sure to give authors credit for the material I use whenever possible. If I somehow overlooked doing so for a story, or if a credit is incorrect, please let me know and I will rectify it in these show notes immediately. Some links included above may benefit me financially through qualifying purchases.)= = = = ="I have come into the world as a light, so that no one who believes in me should stay in darkness." — John 12:46= = = = =WeirdDarkness® is a registered trademark. Copyright ©2025, Weird Darkness.=====Originally aired: September, 2020EPISODE PAGE at WeirdDarkness.com (includes list of sources): https://weirddarkness.com/CorpseMedicine

Join us as Shannon McNair, Special Events Fundraising Manager, and Dorothy Gibbons walk us through everything you need to know about The Rose's annual Shrimp Boil in Pasadena. You'll hear about the origins of Shrimp Boil, how volunteers are instrumental to its success, and ways our longtime partners keep this beloved community event moving forward year after year. This year's theme is Boots & Bling and there is plenty of fun in store for everyone this June from costume contests to line dancing! To buy tickets, tables, and sponsorships, go here. Support The Rose HERE. Subscribe to Let’s Talk About Your Breasts on Apple Podcasts, Spotify, iHeart, and wherever you get your podcasts. Key Questions Answered 1. What is this year’s theme for the Shrimp Boil? 2. Why did The Rose decide to add a theme to the event? 3. What special contests or activities will be featured at this year’s Shrimp Boil? 4. What is the price for tickets and tables at the Shrimp Boil? 5. Who cooks the food for the event? 6. Where and when is the Shrimp Boil happening? 7. How do the proceeds from the event help The Rose? 8.Can you participate in the event even if you don’t dress up to match the theme? Timestamped Overview 00:00 Boots and Bling Theme Announced 04:58 Exclusive Seating and Perks Package 06:19 Dessert and Bar Teams 09:37 Importance of the EventSee omnystudio.com/listener for privacy information.

A fourth-generation pâtissier, Thomas Haas was first introduced to the delicate art of hand-crafting chocolates and pastries in the kitchen of Cafe Konditorei Haas, opened by his great-grandfather in the Black Forest region of Aichhalden, Germany, in 1918. Thomas carried the torch and continued his family's long-standing tradition, apprenticing and working with top chefs in Michelin-starred restaurants across Europe en route to earning his stripes as Konditormeister, or Master Pastry Chef.  In 1995, Thomas was lured to Vancouver to take the role of Executive Pastry Chef at the Four Seasons Hotel, where he met his wife Lisa and twice placed in the top-three in the prestigious annual North American Pastry Chef of the Year competition in New York City. Thomas took an even larger bite of the Big Apple in 1998, when he moved to New York, and as Executive Pastry Chef, helped famed restaurateur and chef Daniel Boulud launch his flagship eatery, Daniel, in Manhattan's Upper East Side. During his time in Gotham, Thomas was singled out as one of the Top Ten Pastry Chefs in America by Chocolatier and Pastry Art & Design magazines and saw his star further rise when he made several appearances on Martha Stewart Living, and other international television shows. Today, Thomas and his wife Lisa own and operate Thomas Haas Chocolates & Patisserie in North Vancouver and the Kitsilano section of Vancouver in British Columbia, Canada. Instagram: @thaaschocolates Website: www.thomashaas.com In this episode we discuss how Thomas fared: Growing up in Germany as part of a pastry and baking dynasty Surviving an apprenticeship with a “crazy genius” pastry chef Honing his skills at a five-star property in Davos and a Michelin one-star restaurant in St. Moritz Fulfilling a dream by moving to the U.S. Snagging the job of a lifetime: Executive Pastry Chef at Daniel in NYC Learning lessons from Chef Daniel Boulud Opening his own business in Vancouver, Canada And much more!

L'idée peut sembler contre-intuitive : pourquoi conseiller de consommer du sucre en fin de journée, alors qu'on nous alerte en permanence sur ses effets délétères ? Pourtant, consommé avec modération et au bon moment, le sucre pourrait jouer un rôle inattendu… dans le sommeil. C'est ce que soutiennent certains spécialistes de la nutrition et du rythme biologique.Le corps humain produit naturellement une hormone essentielle à l'endormissement : la mélatonine. Or, pour que cette hormone soit fabriquée, notre organisme a d'abord besoin de produire un neurotransmetteur appelé sérotonine, connu pour favoriser la détente et l'apaisement. Et cette sérotonine dépend elle-même de la présence d'un acide aminé : le tryptophane, que l'on trouve dans certains aliments riches en protéines comme les œufs, les produits laitiers, les légumineuses ou encore les noix.Mais il ne suffit pas de consommer du tryptophane. Pour qu'il soit correctement absorbé par le cerveau, il faut qu'il puisse traverser la barrière hémato-encéphalique, ce qui est facilité… par un pic d'insuline. Et c'est là que le sucre entre en jeu : une petite quantité de sucre en fin d'après-midi ou au dîner entraîne une sécrétion d'insuline qui va favoriser l'entrée du tryptophane dans le cerveau, et donc la synthèse de sérotonine… puis de mélatonine.Le Dr Didier Chos, président de l'Institut Européen de Diététique et de Micronutrition, explique dans une interview au Progrès que “c'est l'après-midi à partir de 17h que la prise de sucres, en général les glucides, permet de produire de la sérotonine et ensuite de la mélatonine, nécessaires à l'endormissement”. En d'autres termes, si vous ressentez une envie de sucré au goûter, c'est peut-être votre horloge biologique qui vous parle.Attention toutefois : il ne s'agit pas de se jeter sur les pâtisseries industrielles. Il convient de privilégier les sucres naturels (comme ceux présents dans les fruits, les compotes sans sucres ajoutés ou un carré de chocolat noir), et d'éviter les produits ultra-transformés riches en sucres raffinés. Selon les recommandations de l'Organisation Mondiale de la Santé, la quantité de sucres ajoutés ne devrait pas excéder 25 g par jour pour un adulte. Or, cette dose est très vite atteinte.En conclusion, un dessert léger consommé après 17h – et idéalement au goûter – peut, dans une alimentation équilibrée, aider à améliorer le sommeil en stimulant les bons circuits hormonaux. Un petit plaisir bien choisi, et au bon moment. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

The Fat One is back and Poodle has a tummy ache from the weekend which included sportsball, Friday at Fatty's, delicious surprises, the completion of the DIY project, a visit to the Ham Map and some Big Run nattering. Happy National Devil's Food Caaaaaaake Day.

learn 10 high-frequency expressions, including food-related words

My Daughters took over the podcast this week!   Interviewing Justin Whitmel Early about his new KIDS BOOK - "The Big Mess" ➡️ Why finding God in family life means embracing the mess, not avoiding it ➡️ How to create intentional spaces where your older kids will actually talk to you ➡️ The simple prayer that can transform frustrating parenting moments ➡️ Why throwing food might be good for your family (seriously!) This episode is filled with giggles, wisdom, and practical advice for dads navigating the beautiful chaos of family life. FULL SHOW NOTES: https://www.dadawesome.org/blog/382 SUMMARY: The Zaugg girls take over the podcast! In this special episode, Justin Whitmel Earley joins the four sisters to discuss his delightful new children's book, "The Big Mess." Discover why creating giant desserts (and sometimes destroying them) can teach profound lessons about forgiveness, sibling relationships, and finding God in the beautiful chaos of family life. Plus, hear why the girls are planning their own rooftop cookie adventure and how throwing pancakes across the kitchen can become a cherished family tradition. TAKEAWAYS The best relationship-building moments with your children happen in the mess, not by avoiding or controlling it. As kids grow older, shift from structured rhythms to creating intentional spaces where deeper conversations can happen naturally. Relationship is built in shared activity—invite your children into your projects, even when it means things will take longer or be done imperfectly. A "pause prayer" before disciplining your children can transform how you respond to frustrating situations. The reconciliation between siblings can be generative, creating joy that extends beyond your family to bless your entire neighborhood. GUEST Justin Whitmel Earley is the bestselling author of "The Common Rule," "Habits of the Household," and "Mate." He's also the founder of The Hang Ten Movement, which encourages parents to wait until 10th grade before giving their children smartphones. Justin lives with his wife and four sons near Richmond, Virginia, where they enjoy building (and sometimes smashing) enormous desserts in their kitchen and driveway.   Links mentioned: Send a Voice Message to DadAwesome:  Apply to join the next DadAwesome Accelerator Cohort: Email awesome@dadawesome.org Subscribe to DadAwesome Messages: Text the word "Dad" to (651) 370-8618 The Big Mess by Justin Whitmel Earley The Common Rule by Justin Whitmel Earley Habits of the Household by Justin Whitmel Earley Made For People by Justin Whitmel Earley The Hang Ten Movement

I mean, you can always have extra dessert, right?! Hosted on Acast. See acast.com/privacy for more information.

Dessert for the Altar

What can be done with an animal designated for offering that is no longer needed for whatever reason (that does not include a blemish to the animal)? For example, if the owner (the one who sinned) died...so he can't carry out the plan for atonement? Several possible solutions are considered. Also, going back to the atonement of Yom Kippur and all the kinds of transgressions it applies to. Including, it seems, sins for which a person did not repent! (as long as the sinner isn't denying God's existence)

We would love to hear from you! Please send us your comments here. --------Thank you for listening! Your support of Joni and Friends helps make this show possible. Joni and Friends envisions a world where every person with a disability finds hope, dignity, and their place in the body of Christ. Become part of the global movement today at www.joniandfriends.org. Find more encouragement on Instagram, TikTok, Facebook, and YouTube.

In this delicious episode, we dive into the enchanting world of Persian sweets, where every bite tells a story. Join us as we explore the artful balance of crispy, syrupy, soft, and chewy textures that make these desserts irresistible.   We journey through regional specialties, from the delicate kaak of Kermanshah to the fragrant sohan of Isfahan. We share some of our favorite flavors and memories tied to these traditional treats — think saffron, rosewater, pistachios, and more.   Whether you're nostalgic for a childhood favorite or discovering Persian desserts for the first time, this episode promises a sweet escape into a world rich with history, flavor, and craftsmanship.   Thank you for joining us — and don't forget to leave a review or share this episode if you loved today's taste of tradition!   Episodes referenced:  Episode 74: Persian Cookies   Recipes referenced: Persian Tea Cookies with Aunt Pari Joon – BeatsEats   All Modern Persian Food podcast episodes can be found at: Episodes   Sign up for the email newsletter here!   Check us out on Apple Podcasts, Spotify, and YouTube   Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend.   Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com Podcast production by Alvarez Audio

President Trump's tariffs are raising prices on so many different things … including chocolate and other desserts! Host Raheel Ramzanali is talking to Chron.com's food writer Erica Cheng about why we're going to pay more to satisfy our sweet tooth. Plus, our beloved H-E-B was caught in a firestorm online over a sandwich. And, where should you take mom for Mother's Day? Erica has some great recs plus a wild card option that will shock you!  Trump tariffs threaten chocolate imports, prices at Houston's dessert shops H-E-B's take on a popular Japanese sweet treat ignites online firestorm How H-E-B Became a Full-Blown Cultural institution in Northeastern México More than 20 Houston restaurants making memorable Mother's Day meals March  Liberty Kitchen Bori  Celebrate Mom with Houston's Best Mother's Day Brunches and Menu Specials Spa World Learn more about the sponsors of this May 7th episode: Aura Frames - Get $35-off plus free shipping on the Carver Mat frame with Promo Code CITYCAST Downtown Houston+ Stages Gals Who Give Harris County Looking for more Houston news? Then sign up for our morning newsletter Hey Houston  Follow us on Instagram  @CityCastHouston Don't have social media? Then leave us a voicemail or text us at +1 713-489-6972 with your thoughts! Have feedback or a show idea? Let us know!  Interested in advertising with City Cast? Let's Talk! Learn more about your ad choices. Visit megaphone.fm/adchoices

Dessert and desert (the action not the dry place) sound the same. But when she brought up the dessert she was making sure her husband wasn't going to desert her. What I say and how I say it may not be as important as what we hear and what we are listening for...Life lived is life learned. Every experience has facts, concepts and applications.  These arestories from the eclectic life of Lonnie Jones, Licensed ProfessionalCounselor, Minister, SWAT Team Chaplain, Outdoor Enthusiast and Quixotic Jedi. Support this podcast at https://anchor.fm/lonnie-jones/support--- Support this podcast:https://podcasters.spotify.com/pod/show/lonnie-jones/support Please subscribe and share. Want lonnie to speak at yourevent?  Contact:  lonjones@bellsouth.net Check out YouTube for thelive eye view while the episode was being recorded.  Also look for archived lessons, Skits, and videosshowing/explaining some of the rope stuff we talk about.  YouTube.com/@LonnieJones Visit www.lonniejones.org  to find links tooriginal art, swag, 550guys and the following books:"Cognitive SpiritualDevelopment: A Christ Centered Approach to Spiritual Self Esteem";"Grappling With Life. Controlling Your Inside Space";"Pedagogue" The Youth Ministry Book by Lonnie Jones; "If I Werea Mouse" a children's story written and illustrated by Lonnie Jones;"The Selfish Rill, a story about a decision" A fantasy parableby Lonnie Jones.   T-shirts, stickers, prints and other art at www.teespring.com/stores/lonnie-jones-art https://lonnie-jones-art.creator-spring.com/listing/buy-podcast-swag?products=46  #www.worldchristian.org#tkminc2001@twlakes.net #www.hcu.edu #hpcitizensfoundation.orgFaulkner.edu/kgst  graduateenrollment@faulkner.edu    

(3:00) - Robotics meets the culinary artsThis episode was brought to you by Mouser, our favorite place to get electronics parts for any project, whether it be a hobby at home or a prototype for work. Click HERE to learn more about the rise of soft robotics in applications like 3D printing, rescue missions, and more! Become a founding reader of our newsletter: http://read.thenextbyte.com/ As always, you can find these and other interesting & impactful engineering articles on Wevolver.com.

How to be EXTRA when you're asked to bring dessert!Grateful Friday.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

SPONSORS: -Sign up for your $1 per month trial and start selling today at https://shopify.com/date On this episode of First Date with Lauren Compton, Lauren makes her triumphant return to the show after having her first child and joining her is comedian and future step-mom Katherine Blanford! The two dive into short-term relationships, finding "the one", dudes who like to out-funny you, and how the real key to a girl's heart is a hot tub. They also get into sibling shenanigans, adjusting your entire life to fit a little buddy, icks, AOL chatrooms, pushing your kids into violent hobbies, and so much more! First Date Ep. 97 https://www.tiktok.com/@iamlaurencompton https://store.ymhstudios.com Chapters 00:00:00 - Intro 00:03:44 - Hot Tubs, Short Relationships, & Secret Getaways 00:11:14 - Finding "The One" 00:18:55 - Funny Dudes & AOL Chatrooms 00:25:37 - Adjusting To Life With A Child 00:32:08 - Pushing Your Kids Into Things 00:36:57 - Siblings, Childhood Shenanigans, & Horse 00:46:04 - Dessert 00:48:27 - Two Month Ick Learn more about your ad choices. Visit megaphone.fm/adchoices

In hour four, Hoch vents about his Uber Eats experience ordering Acai Bowls last night. Pressing Jimmy on his favorite healthy snacks (or lack thereof) and what his go to dessert is when eating at home.

Today, Josh and Nicole are debating whether cookies are classified as a dessert or just a sweet midday treat! Leave us a voicemail at (833) DOG-POD1 Check out the video version of this podcast: http://youtube.com/@mythicalkitchen To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

David learns how to use emojis. Learn more about your ad choices. Visit podcastchoices.com/adchoices