Podcasts about diced

On this episode of The Secure Family Podcast, host Andy Murphy sits down with former FBI undercover operative and cybersecurity expert Eric O'Neill for a fascinating conversation about how modern scams really work. Eric explains why today's cybercriminals don't think like hackers—they think like spies, using deception, pressure, impersonation, and psychology to target everyday people.   Andy and Eric break down the fake DMV and toll road text scams that hit millions of phones, how criminals gather personal data to make attacks feel believable, and why AI deepfakes are making scams more dangerous than ever. They also share practical ways families can protect themselves, spot red flags before it's too late, and respond quickly if an account or identity is compromised.   If you want to understand the new world of cybercrime in plain English—and learn how to stay one step ahead—this is an episode you don't want to miss.    For more for Eric O'Neill visit: https://ericoneill.net Take control of your data with DeleteMe. Because they sponsor the podcast you can get 20% off a privacy plan from DeleteMe with promo code: DAD.  Connect

TODAY IS THE LAST CHANCE TO JOIN THE SON RISE MORNING SHOW NCAA BRACKET CHALLENGE! Face off with Matt, Annie, and Paul, who knows, you might win something… Thank you to everyone who gave this week during our two-day Lenten pledge drive! Your support has kept us going for 25 years, and we’re hoping to build on that legacy of faith and generosity! To give now, call 513-731-7740, donate via Venmo (@sacredheartradio), or simply click here. And THANK YOU! ***** Happy Solemnity of St. Joseph! On today’s show, Matt Swaim and Anna Mitchell talk to Dr. John Bergsma about how the genealogies of Jesus in the Gospels are also the genealogies of St. Joseph. Other guests include Rita Heikenfeld with more meatless Lenten recipe ideas, and pastoral counselor Kevin Prendergast on saints who struggled with mental health. Plus news, weather, sports, and more… ***** Prayer to St. Joseph for the Unemployed Silent and well-known carpenter in Nazareth, model of workers, by the work of your hands you gave your contribution to the work of the Creator, you earned your living, and you provided for the needs of the Holy Family. Intercede for all workers, in the difficulties of their daily lives especially for the unemployed, in their anxieties for tomorrow, so that through the guidance of God, the great Architect and Builder, they all may use their strength and talents to make visible God’s new creation, to offer a concrete service to society, and to earn wages worthy of their efforts. With confidence and trust we make this prayer thru Jesus. Amen. ***** RECIPES FROM RITA: CHEESE PIZZA IDEAS SUNFLOWER PIZZA Ingredients1 can flaky biscuits, 10 oz.Pizza sauceShake of garlic powderFavorite pizza cheese – Italian blend is our favoriteOptional toppings: Chopped bell peppers, Mushrooms, Onions, Pepperoni, etc. InstructionsPreheat oven to 400.Separate dough into 10 biscuits.Place 1 biscuit in center of cookie sheet lined with foil and sprayed. Arrange remaining biscuits in circle, edges slightly overlapping, around center biscuit. Gently press with your had into a 10” circle. This makes your sunflower.Spread a thin layer of sauce on top. Sprinkle with your choice of toppings.End with topping of more cheese. Bake 12-15 minutes. To serve, pull apart. NO COOK CHICAGO STYLE PIZZA SAUCE This is from a listener from a while ago. Really good!Ingredients6 oz tomato paste14.5 oz can tomato sauceDried oregano – start with 1 tablespoon and go from there2 tablespoons Italian seasoning1/2 teaspoon each: garlic powder and onion powder1-1/2 teaspoons garlic saltBlack pepper to taste1 teaspoon sugar (may not need – you decide if sauce tastes too “acidic”InstructionsWhisk tomato paste and sauce together.Add rest of the ingredients and whisk to combine. Let sit 10 minutes, then taste and adjust seasonings. UPSIDE DOWN PIZZAS Trying to sneak more vegetables into the little ones’ diets? Or how about those picky eaters in your family? When you put good vegetables into a pizza, somehow they become more appealing. Here’s a favorite family recipe. A good Lenten dish if you leave out the meat. IngredientsFor each pizza you’ll need:1 small nonstick skillet1 pita bread, 8”1 tablespoon each or to taste:Pepperoni slices, quartered if desired (opt)Diced bell pepper, onion or green onion, tomatoes or whatever!Sliced mushrooms (opt)Shake of Italian seasoning and garlic powder1/4 cup or so favorite melting cheese1 tablespoon Parmesan InstructionsPut pepperoni slices in a 9” nonstick skillet. If not using meat, drizzle a little olive oil in the bottom of the pan.Add everything except cheeses. Cook for a minute or two and then add cheese. Let cheese start to melt – this is the “glue” that holds the pizza together. Place a pita on top and press. Rotate back and forth and in a circular motion to combine ingredients. Careful here – keep hands on top of pita. Invert a flat plate over pan. Holding pan and plate firmly together, flip pizza onto plate. Top with Parmesan. ***** Full ist of guestsSee omnystudio.com/listener for privacy information.

The Tri-namic Trio of Nik, Don, and Keefy are coming in hot for a deep dive on the rock and metal albums dropping this Record Store Day. What is it all about, what does it mean, how to shop, and not be duped. Record Store Day, which is this April 18th! Buy Don's shirts and support his weed habit!https://southeastofheaven.threadless.com/Check out our last series on the ⁨first four albums of Dio! https://www.youtube.com/playlist?list=PLpHaaolFKt7PgKYLNPl4kI1ziUyEGHHXMFor Rock and Metal news: https://www.ghostcultmag.comFor vinyl porn: https://www.instagram.com/Glacially_MusicalFor Don-related stuff: https://www.southeastofheaven.com/To support the Pouredcast: https://linktr.ee/GlaciallyMusicalPouredcast Invest In Vinyl mylar inner sleeves https://amzn.to/3pPLQaA Timestamp: 0:00 Intro ✅ Greetings! 5:06 Beer ✅ Nik - Melvin Brewing Terrapin Beam 2x IPA, Don - ⁨@dogfishhead⁩ Brewery IPA, Keefy -  @liquiddeath2793  Cherry Obituary6:02 Vinyl ✅ Nik - Judas Priest, Don - Boba Fett Bobble Head, Keefy - Chat Pile + YOB 18:21 News ✅ Faux-Foreigner/Blue Lou Gramm tours, Dee Snider on shrooms, Springsteen surprise tour, Tool new album at the Sphere, 31:12 Shirt✅ Nik - Metallica, Don - Nola shirt, Keefy - Metal Allegiance⁩ 33:34 Meat✅ RSD deep dive. 135:00 ✅ Outro - Please like and subscribe! Tell your friends!

(00:00:00) Ep 134 - Koi, Ark Nova Santuario, Diced Veggies, Fiesta de los Muertos (00:08:24) Fiesta de los muertos (00:19:09) Diced Veggies (00:30:09) Ark Nova Santuario degli animali (00:44:57) koi Puntata numero 134***SUPPORTA il PODCAST offrendoci un Caffè qui su KO-FI***https://ko-fi.com/boardgamesofferteISCRIVITI A BOARDGAMES OFFERTE SU TELEGRAMhttps://t.me/BgOfferteISCRIVITI Alla chat di Esperienze di Gioco su Telegramhttps://t.me/EdgPodcast____________________________________________________________________In questa puntata:FIESTA DE LOS MUERTOShttps://amzlink.to/az0q8KyOmK5JrDICED VEGGIEShttps://bit.ly/49oOZlVARK NOVA SANTUARIO DEGLI ANIMALIhttps://amzlink.to/az0ej8aj17myfKOIhttps://amzlink.to/az0ZiwkoLAM0p____________________________________________________________________Iscriviti al canale Youtube di Valetutto!https://bit.ly/3TGPFJHIscriviti al canale Youtube de LaGiocoFamigliahttps://bit.ly/40wGr4VIscriviti al canale Youtube di Fabrizio!https://www.youtube.com/@CappellaioMoltoMatto____________________________________________________________________SIGLEINTRO Otierre - La nuova realtàhttps://youtu.be/7DYMnYpDdT4ISCRIVITI A ZENCASTRhttps://zencastr.com/?via=EdgPodcast

Hans Olsen, Scott Garrard & Frank Dolce Utes defense wasn't perfect Offensive line issues | Texas Tech is legit Misc

Anna and Jenny talk about why diced tomatoes aren't safe to can, but whole or crushed tomatoes are indeed safe. They also talk about plans for the next season of Perfectly Preserved, and what to expect in season 4. This is the season finale, and Perfectly Preserved will be back for season 4 on May 6 2026! Look for us then!Here's the article talked about in the episode: https://blogs.extension.iastate.edu/answerline/2025/07/08/peel-tomatoes-before-preserving/Support the showHelp support the show here: buymeacoffee.com/perfectlypreservedpodcast Buy The Pressure Canning Cookbook here: https://amzn.to/3Cn3qJn Get the Pineapple Habanero jam recipe from Anna here: https://smarthomecanning.com/products/recipe-for-pineapple-habanero-pepper-jelly Anna's Video courses- learn with Anna! $10 Canning Lesson $40 Full Lesson These notes have affiliate links which don't change the price of the products we recommend, but help us keep creating the podcast. Please shop through our links! Canning Supplies We Recommend Canning lids (wide mouth) Canning lids (regular mouth) Water bath canning pot Cann...

❤️ Unterstützt uns bei Ko-fi: https://www.ko-fi.com/diced❤️ Kanalmitglied werden und exklusive Emojis nutzen: https://bit.ly/35dBHKo▶ DICED the Game : https://ko-fi.com/s/c7684844e4Exklusiver Supporterpodcast #13Früher war alles besser:Stefan und Denis reden über das Warhammer von früher und Warhammer von heute.Dieser Podcast ist exkusiv für Supporter auf www.ko-fi.com/diced . Diese Folge ist für die Öffentlichkeit um euch einen Eindruck unserer Unterhaltungen zu geben.Alle zwei Wochen gibt es eine neue Folge.#podcast #warhammer #tabletop

GloRilla - Out Loud Thinking Remix Rick Ross - Diced Pineapples

Spielberichte im Tabletop Wargaming? Haltet ihr sie für wichtig oder eher überflüssig? Was sind die Vor- und Nachteile? Was kann man falsch und was richtig machen? Was ist unabdingbar und welche Formen von Spielberichten gibt es und welche sind die besten? Haben wir Empfehlungen und wie sieht die Zukunft rund um diese Art der Berichterstattung aus?Zudem widmen wir uns wieder euren Kommentaren, reden u.a. über die GW Summer Preview, Warcrow, dem OPR Starter und vielem mehrDies und vieles mehr besprechen wir in dieser Folge.Heute mit : Fabian, Andi und HasiKEYWORDSFreebooter Miniatures, Freebooters Fate, Star Wars ShatterPoint, Games Workshop, Warhammer 40k, Star Wars Legion, Age of Sigmar, Warhammer, Brückenkopf, One Page Rules, Youtube, GW Summer Preview, Magabotato, KiepenCon, Diceonauts, DICED, Chefoberboss, Paintomancy, Helsmiths of Hashut, Mythic Battles, Airbrush, Boshuda Wir sind der Podcast aus dem (Ruhr)Pott mit interessanten Themen und Gästen rund um das Thema TableTop, Brettspiele, Gesellschaftsspiele, Miniaturen, Geländebau, TableTop News.Weitere Informationen auf ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.tablepott.de⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  oder in unserem Linktree : ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://linktr.ee/TablePott⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠------- Links -------Webseite ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://www.tablepott.de ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Spenden ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.paypal.com/paypalme/TablePottcast ⁠⁠⁠⁠⁠⁠Mörtsch ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.getshirts.de/tablepott ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Linktree : ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://linktr.ee/TablePott⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠------- Shownotes -------Freunde:Feldherr: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.feldherr.com/ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠------- Folgen-Shownotes ------⁠⁠⁠⁠⁠⁠⁠⁠⁠Boshuda Blog: https://boshudapodcast.blogspot.com/------- Disclaimer -------The following music was used for this media project:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://linktr.ee/TablePott⁠⁠⁠⁠⁠

Welcome to Which Game First where we boldly explore the hilariously huge world of board games. Did we unearth any hidden treasures you've been missing out on? Let's find out! First up this week: We slice and dice so the recipes come out nice in Diced VeggiesNext up:  We create rings of humongous fungus among […]

Calling all men, whether you're a leader, entrepreneur, father, or simply someone looking to elevate their standards...I'm starting a 25-day challenge called '25 Days to Dialed and Diced,' designed to help you sharpen your discipline, strengthen your faith, and elevate your physical and professional life.This is a FREE challenge for serious men only. Listen in real quick, then DM me on IG if you're in.In this episode:0:00 Intro1:44 What it looks like4:02 The cost5:35 Kickoff6:08 Biggest problem with men today---⏯️ Learn How to Achieve Freedom From Fitness on My YouTube Channel: https://www.youtube.com/vincedelmonte

Sliced & Diced by Brothers-In-Crime 01. Toto - Africa 02. Michael Jackson - Man In The Mirror 03. Fine Your Cannibals - She Drives Me Crazy 04. Run D.M.C. ft. Aerosmith - Walk This Way 05. Erasure - A Little Respect 06. Madonna - Like A Prayer 07. Human League - Don't You Want Me 08. Steve ‘Silk' Hurley - Jack Your Body 09. Whitney Houston - I Wanna Dance With Somebody 10. Madonna - Into The Groove 11. Rick Astley - Never Gonna Give You Up 12. Cyndi Lauper - Girls Just Wanna Have Fun 13. Michael Jackson - Billie Jean 14. Frankie Goes To Hollywood - Relax 15. Pet Shop Boys - Always On My Mind 16. Salt-N-Pepa - Push It 17. Duran Duran - Hungry Like A Wolf 18. Madness - Our House 19. Eurythmics - Sweet Dreams 20. Giorgio Moroder with Philip Oakey - Together In Electric Dreams MORE RETRO MIXTAPES ▶️ bit.ly/RA_Retro reactivateasia.com FIND US ON OUR SOCIALS! FACEBOOK

Send us a textAfter the agency loses an insurance company's front money in a scheme to recover stolen jewels, the company's investigator digs into Steele's past and tells Laura he was in on the scam.Discussion of the Remington Steele episode 'Diced Steele'. Hosted by Eric Alton-Glenn Hilliard and Sara McNeil. Send your comments to SteeleWatching@Yahoo.comWebsitesOfficial Steele Watching PodCast websiteSteele Watching PodCast on TwitterSteele Watching PodCast on FacebookSteele Watching PodCast on InstagramSteele Watchers Group on FacebookAnnouncing the upcoming Season 3 Top 5 episodes episode Support the showPlease consider helping support the show. Help support this show. Become a monthly supporter of this show for as little as $3 (US)/month. Buy Me A Coffee (one-time donation) Paypal (one-time donation) Purchase Steele Watching Swag

The gang squares up against an old foe with new tricks.

Who are you today? It's easy to get stuck in our past identities, especially if we romanticize the person we used to be. Holding onto clothes, hairstyles, and roles that used to suit us, can block new magic from entering our lives. Are you clinging to the past? Are you reluctant to see yourself in your current authenticity? In today's conversation, allow yourself to reimagine the way you show up in the world. Don't be afraid to step into the now, the world needs the person you are today! What am I reading?The Keeper of Lost Spirits by E.M. Anderson https://bookshop.org/a111301/9780778368526Mind Magic: The Neuroscience of Manifestation and How It Changes Everything by James R. Dotyhttps://bookshop.org/a/111301/9780593541142https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Undressed by sombr What's for dinner?Creamy Tomato Tofu Pasta Ingredients:1 block tofu 1 can diced tomatoes Diced garlic2 onions1 red pepper3 tablespoons sun-dried tomatoes in olive oil 2-3 tablespoons miso1/4 cup tomato paste Fresh chopped basilFresh chopped parsley 1/2 cup half & half or milk of choice (more if needed) Red pepper flakes1/2 cup grated Parmesan cheese Salt and pepper Instructions: Preheat oven to 425 degrees. Roughly chop red pepper and onions, drizzle with olive oil and salt and pepper. Spread on a parchment lined cookie sheet, roast until tender. Blend tofu and diced tomatoes in blender. Sauté garlic and sun-dried tomatoes in olive oil, about 2 minutes. Add miso paste and tomato paste, sauté 1 more minute. Add roasted veggies and olive oil mixture to blender with tofu tomato mixture, blend until thoroughly combined, adding milk to achieve desired consistency. Return blended mixture to sauté pan, add chopped herbs, Parmesan cheese, red pepper flakes, and salt and pepper. Boil pasta according to instructions, drain, and add to sauce. Serve with crusty bread. Enjoy! Avocado Froyo BarkIngredients:2 cups plain nonfat Greek yogurt2 ripe, fresh avocados, halved, pitted, peeled & mashed (Plus more avocado for serving, if desired)2 Tbsp. honeyJuice of 2 limes1/2 cup fresh strawberry slices1/2 cup fresh blueberriesInstructions:Prepare a baking sheet by lining it with parchment paper. Set aside.In a high-speed blender combine the yogurt, mashed avocados, honey and lime juice. Blend until combined and smooth.Spread the yogurt-avocado mixture onto the prepared baking sheet using an offset spatula into an even layer.Sprinkle the yogurt mixture evenly with strawberry slices and blueberries.Freeze the yogurt bark for at least 4 hours, or overnight.Remove the yogurt bark from the freezer and break it into large chunks. Serve immediately.https://pin.it/1qXq1MurnSupport the show

#235 'Diced, Sliced and and Spliced the latest episode of aural torture from Anointing The Sick is now available to download. Kicking off with one of last years entries into the Doom Charts, the doomgaze of Troy The Band and finishing with stoners Snowburner. In between there are plenty of Name Your Price albums you can pick up from bandcamp, a bountiful harvest from the metal filth pit and a highlight of the year so far from sludgsters Negative 13.~Embrace The Sickness of ~Troy The Band              #13 Feb 2024 Doom ChartsStrikerSinistrumRattenGhoulLas TrumienPissing RazorsNegative 13Wildweed                        NYP BandcampJunior Bruce                   NYP BandcampSun Preachers                NYP BandcampWarpflesh                       NYP BandcampRot Away                         NYP BandcampBlind Effect                     NYP BandcampEartheater                       NYP BandcampSnowburner

We're back again with an all new PodQuest! This week Walnut talks about the Critical Role campaign 3 finale and what the future may hold, then we dive into Wednesday's Sony State of Play, and wrap things up with Richie's thoughts on Enshrouded as he's wrapping up his Let's Play series. We also talk about the Eagles Super Bowl win this past Sunday and a bit about the tabletop gaming app Diced and whether it's good for learning a game or not. Our next book club will be Volume One of Ultimate Spider-Man (2024) which are issues 1-6, for our latest theme, our favorite media from 2024. Timestamps 00:00:00 - Intro + Eagles Win 00:07:23 - Agenda 00:07:52 - Walnut's expired with Diced board game app 00:16:50 - Critical Role Campaign 3 Finale 00:42:20 - Sony State of Play February 2025 01:02:50 - Walnut finished his Enshrouded Let's Play (for now. . .) 01:19:08 - Outro Support One-Quest https://www.Patreon.com/OneQuest Follow Us Email - Social@one-quest.com Twitter - @One_Quest Instagram - @One_Quest Facebook - OneQuestOnline Follow Chris on Twitter - @Just_Cobb Follow Richie on Twitter - @B_Walnuts Follow Drootin on Twitter - @IamDroot Check out Richie's streaming and videos! Twitch b_walnuts YouTube BWalnuts TikTok b_walnuts Intro and Outro music Mega Man 2 'Project X2 - Title Screen' OC ReMix courtesy of Project X over at OCRemix

We're back again with an all new PodQuest! This week Walnut talks about the Critical Role campaign 3 finale and what the future may hold, then we dive into Wednesday's Sony State of Play, and wrap things up with Richie's thoughts on Enshrouded as he's wrapping up his Let's Play series. We also talk about the Eagles Super Bowl win this past Sunday and a bit about the tabletop gaming app Diced and whether it's good for learning a game or not.

We've all been there… someone says or does something that presses your buttons, without taking a moment to pause… you react. In these moments, our reaction is often overblown, unkind, or at the very least, unnecessary. Now, more than ever, we need to become the masters of our own energy. We're living in a time that feels very divisive; adding this moment of pause and reflection into our daily practice is imperative. Show others what it looks like to listen and breathe; from this place of calm, true healing and connection is possible. As we wander through the woods on this beautiful, frigid morning, visualize yourself as the witness and the witch.  What am I reading?The Husbands by Holly GramazioThe Radiant Soul: Understand Your Energy to Transform Your Soul by Prune Harris What's playing on repeat? Stick Season by Noah Kahan What's for dinner? Roasted Red Cabbage/Brussel Sprouts/Sweet Potato and Tofu w/ Miso Butter GlazeIngredients:Head red cabbage (chopped)Brussel sprouts (halved) Diced sweet potatoes Tofu (cubed and marinated in garlic, ginger, coconut aminos)2 tablespoons unsalted butter2 tablespoons miso paste 2 tablespoons maple syrup 1 tablespoon coconut aminos or soy sauce 1 tablespoon rice wine vinegar Instructions:Preheat oven to 400 degrees. Marinate tofu, set aside. Line two cookie sheets with parchment paper. Chop cabbage, sprouts, and sweet potatoes. Add butter to a pot and melt, then add miso, maple syrup, soy sauce, and rice vinegar, stir. Combine cabbage and sprouts on one cookie sheet. Add sweet potatoes and tofu to the other. Coat both trays of veggies in miso butter. Bake until veggies are roasted and tofu is browned. Serve over rice. Enjoy! Simple Pot of ChaiIngredients: 2 1/2 cups of water2 cups milk4-5 teaspoons of loose leaf black tea or 4 tea bags 10 green cardamom pods 2 teaspoons peppercorns 1 inch fresh ginger6 whole cloves2 cinnamon sticks  2-3 tablespoons of white sugar (maple syrup, brown sugar, or honey can also be used) Instructions:Add spices and water to a pot, bring to boil. Add tea and milk, simmer for 5 minutes. Strain spices and tea. Add sweetener. Enjoy! Support the show

VP Kamala Harris did a sit down interview with CBS's 60 Minutes over the weekend. The program proceeded to edit Harris's answers. They don't even make it look like they're objective.   Help For Hurricane Helene victims: https://www.samaritanspurse.org Freedom Marketplace: https://freedommarketplace.net Join our Inner Circle: http://toddhuffshow.com/join Sign up for our newsletter: https://www.toddhuffshow.com Stack of Stuff: https://www.toddhuffshow.com/stack-of-stuff Email: todd@toddhuffshow.comPhone: 317.210.2830Follow us on…Instagram: @toddhuffshowFacebook: The Todd Huff ShowTwitter: @toddhuffshowLinkedIn: The Todd Huff ShowTikTok: @toddhuffshowSupport Our Partners:https://www.toddhuffshow.com/partners Links:https://www.mypillow.com/todd Promo Code: TODDhttps://mystore.com/toddhttps://faith-lit.com Promo Code: TODD for 15% offhttps://harvardgoldgroup.com Promo Code: TODD for $250 credithttps://www.nicnac.com - Promo Code TODD for 15% off your first purchasehttps://soltea.com - Promo Code TODD for $29.95 off your first orderhttps://zstacklife.com/todd - Promo Code TODD for 15% off your order

VP Kamala Harris did a sit down interview with CBS's 60 Minutes over the weekend. The program proceeded to edit Harris's answers. They don't even make it look like they're objective.   Help For Hurricane Helene victims: https://www.samaritanspurse.org Freedom Marketplace: https://freedommarketplace.net Join our Inner Circle: http://toddhuffshow.com/join Sign up for our newsletter: https://www.toddhuffshow.com Stack of Stuff: https://www.toddhuffshow.com/stack-of-stuff Email: todd@toddhuffshow.comPhone: 317.210.2830Follow us on…Instagram: @toddhuffshowFacebook: The Todd Huff ShowTwitter: @toddhuffshowLinkedIn: The Todd Huff ShowTikTok: @toddhuffshowSupport Our Partners:https://www.toddhuffshow.com/partners Links:https://www.mypillow.com/todd Promo Code: TODDhttps://mystore.com/toddhttps://faith-lit.com Promo Code: TODD for 15% offhttps://harvardgoldgroup.com Promo Code: TODD for $250 credithttps://www.nicnac.com - Promo Code TODD for 15% off your first purchasehttps://soltea.com - Promo Code TODD for $29.95 off your first orderhttps://zstacklife.com/todd - Promo Code TODD for 15% off your order

On this week's episode we talk about Faygo flavors and walkthrough videos before rolling the 12-sided die for our second annual Sliced & Diced episode — this time featuring Friday the 13th: Part 3 and Freddy vs. Jason. Time Stamp: Friday the 13th: Part 3 - 50:25 // Freddy vs. Jason - 1:11:00 We'd love to hear from you! Send your terrorgrams to scaringissharing@gmail.com. Also, check out all the other awesome shows coming at you from the Planet Ant/Planet Ant Podcast multiverse! For merch & more: https://linktr.ee/scaringissharing Find out more at https://scaring-is-sharing.pinecast.co

It is said that we eat through our eyes. If something doesn't look appetizing, or if it seems too fondled or, worse, uncared for, I don't put it in my mouth. It's that simple. A sprinkle of something makes food look appetizing and delectable. Something as simple as a grating of black pepper, a sprig of mint, or a few croutons on top tells our brains that the plate is done. Garnishes are the final stroke that completes the dish. They don't just add a pop of color or a hint of texture; they have the power to transform a plate. They're like the perfect accessory to an outfit, the final touch to a room, or that last curlicue on a painting. It's good without it, but it's exceptional with it! Here are a few ideas on garnishes that I always keep at hand: Substack has grown and changed in leaps and bounds during the last year. It is so much fun to be on this platform. I love my connections with my subscribers, and I encourage you to become a paid subscriber so you can comment, share, and engage. I am lowering the subscription price to $60.00 a year, equivalent to just under the cost of a lovely lifestyle coffee table book.My weekly articles include photographs, recipes, menus, table-setting ideas, sources and resources from my travels, style tips, opinions, and entertaining stories. The monthly subscription is now $6.00.Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a paid subscriber.Soft Herbs Parsley is perhaps the perennial garnish and a game-changer for adding vibrancy to brown dishes. Whether sprinkled on potatoes, steak, or meatloaf, it is used in various forms, such as minced, chopped, or torn; it can create a range of visual and textural effects. I like it torn (stems removed and then roughly chopped) on rustic potato salads, chopped medium-fine to decorate baked dishes, and minced to garnish cold soups. A single leaf also looks lovely on one-hued dishes. Do note that (like most soft herbs) if placed on a very hot dish, it will wrinkle and turn dark brown, so it is best used on cold dishes or sprinkled just before serving. A bunch of parsley is often used to decorate platters and trays to hide odd ends and unattractive bits. CaviarThe ultimate garnish, right? I adore trout caviar, which is smaller than salmon roe but still visually vibrant and delicious. Seriously, all variations work beautifully to elevate a dish. I use it to dress up cold and creamy soups, sprinkle on smoked salmon plates, and serve it alongside baked potatoes. TomatoFinely diced tomatoes are a great garnish for warm and cold soups as they hold their shape and don't “melt” with heat. I also use them in larger slices to decorate platters and trays. Use different-colored tomatoes and mix baby tomatoes with the larger ones to create depth and interest. Diced roasted tomatoes or a dollop of tomato jam add a wonderful umami to cheese dishes and are a wonderful garnish for cheese souffle. FlowersWhat is prettier than flowers decorating and garnishing dishes? Use edible ones for salads and soups, and regular ones for pies and desserts. Always use them on cold dishes so they don't wilt and please remove non-edible ones before serving! Croutons Mini croutons add crunch and visual excitement to pasta dishes, creamy soups, and vegetarian tagines. Avoid large croutons; they seem too rustic for me. Sour Cream A dollop of sour cream adds color, creaminess, and luxuriant flavor to stews and chilis. I love it used on very spicy dishes to calm the heat, sort of like raita is used in Indian cuisine. Citrus Rinds Orange or lemon rinds are fantastic to decorate dessert and sauces, they really make the dish pop. Peel them with a vegetable peeler so there are no white membranes. NutsA sprinkle of chopped nuts elevates the simplest of desserts. What is better than roasted pecans on ice cream? Or caramelized almonds topping a salad? Or…. What are your favorite garnishes? Let me know! And with this, I leave you.Sincerely,The Serial Hostess From the Archives Thank you for subscribing. Leave a comment or share this episode.

Mother's Day celebrates a special human bond. Food plays an integral role in most mother-child relationships, especially in the very first days after birth as a mother recovers. Cultures around the world celebrate this special time in different ways. This Mother's Day, we explore how three cultures focus on the mother during postpartum recovery and how their foods reflect wisdom and lessons passed down the generations. Learn more Find the dishes and recipes Mexico: ‘I feel like my grandmother is with me again'On an early March afternoon, chef Alexia Pettersen cooked in her client Allison Alexander's kitchen in St. Paul. Pettersen is also a doula. In that double role, she prepared dozens of freezer meals ahead of the due date for Alexander's second child.  The two women cooked traditional recipes Pettersen and her mother learned from her abuela, her grandmother. She remembers when she was a girl when her abuela would visit their south metro home from Mexico. “And every day she was in the kitchen making food, and my mother learned from my grandmother so she can make these foods for my dad and our family,” Pettersen said. “I learned a lot of that from her, but it was also learning a lot from my grandmother and she passed away just before we got married and had kids. So all of this just reminds me of her in so many beautiful ways.”Now she passes on that legacy to a new generation of mothers.“I think there is a little bit of that grandmother or mother's touch that we all have in one way or the other that makes food just taste better,” Pettersen said. “So even if we try to recreate some of these recipes, it may not always taste the same because it was created with love by someone else.”Pettersen started her business Hola Postpartum in 2017. She makes meals in her clients homes to make sure they're well-nourished, because as she put it “moms are really good at caring for other people before they start caring for themselves.”On this day, Alexander learned about staples of Mexican cuisine she had never tried.  She watched as Petterson chopped nopales or cactus pads for risotto. The doula said they are good for rehydration and essential for post-pregnancy.  This time, Alexander feels more prepared for postpartum recovery with Pettersen as her doula. She said people underestimate the importance of good nutrition.“Everything from going to the bathroom, to sleeping, to your mood, to emotions… even when you think of postpartum depression,” she said. “I think that nutrition plays a huge role and how we're taking care of our bodies, and that's why I think what Alexia is doing is so amazing to support moms at every stage of the process.”Just weeks after this freezer-filling session, Alexander welcomed her newborn into the family on March 27. Pettersen said her own postpartum recovery left her feeling isolated.  In Mexico, usually the women in her family would come and support the new mother during labor and after. But she was in Minnesota and most of her family still lived in Mexico, making travel plans difficult and expensive. However she remained connected to her roots, and her abuela, through the food she ate.She remembers eating caldos, broths with floating bones. Also dishes of chiles and vegetables, barley horchata, sopas, albondigas, tacos and more. She said they helped her heal physically and emotionally. “It was like this continuation of this generation that feels sometimes a little lost being kind of in Minnesota, and not having all my family around me all the time,” she said. “In that way, and having that culture, and it's a part of who I am that I miss often.”Across the metro in Minnetonka, two other of Pettersen's clients — Claire Lukens and Lukas Carlson — are adjusting to the arrival of their newborn son, Crosby. During Lukens' first pregnancy, she suffered from postpartum anxiety and didn't focus on her own wellbeing.  Pettersen prepared meals to help Lukens recover her strength and keep her family fed. It is support Lukens doesn't take lightly. “Being able to benefit from the generations, centuries of wisdom that has been passed down is really humbling and having a baby, there's something very basic and primal that makes you feel connected to all the moms that have come before you and that's really humbling as well,” she said. And cooking these meals and sharing them with her clients still powers Pettersen in other ways.  “Every time I'm able to make these foods for my clients, I just feel like my grandmother is with me again,” she says. “This food is just as healing to me to make in their homes because it's like this continuation of this family tradition.”Hmong: ‘What do you want to pass onto them?'In Inver Grove Heights, a hot pot bubbled on the stove in Juechee Yang's kitchen. She started with cornish hens, seasoned with lime leaves, and lemongrass frozen from last summer's harvest.  She was recovering after giving birth to her new daughter in February. While cooking the soup, Yang flipped through the pages of a book on Hmong herbs written by her aunt.  “Ko taw os liab, which translates to ‘red-duck feet,'” she reads aloud. “And this one just kind of helps apparently to regain strength and endurance and works on menstrual and liver disorders, and increases appetite in people with no energy. It purifies the body to expel and have a clear full flow to gain uterus muscle strength.”Before her daughter's arrival, Yang prepared by freezing bags of chicken meat so she could cook them quickly in soup with steamed rice.The Hmong tradition is to eat this same meal every day for the first month after giving birth. It's known as the “chicken diet” to the Hmong people. It's a holistic soup recipe made from herbs and fresh young chicken that's been passed down through the generations.  It's considered the epitome of home cooking and a comfort dish.There's no formal recipe or standard measurements, Yang said. Even though chicken soup with Hmong herbs is well-known within the Hmong community, it can be different even among families. Some prefer the taste of fresh chicken slaughtered and dressed that morning. Others like the convenience of going to the grocery store and picking up frozen cornish hens. Yang says there are more than 30 herbs used to add flavor to the soup. She prefers those known as white duck feet, red duck feet, Hmong shrub and, perhaps her favorite, Flick plant. “This one, I kind of eat,” she adds. “You can eat these or just let it soak into the liquid as well. But this one, I don't mind eating. It's really good.”While she cooked, Yang said this knowledge of postpartum care is important to pass down to new generations of Hmong who are growing up in America. As a new mother she thinks about it often. “As my daughter, way way down the line when she gets older, when she does have children, I would want her to follow the same diet or purification” she said. “How to eat, what to eat and how to treat her body when she gives birth.” Eating the same food every day for a month can feel overbearing, Yang says. But, she learned it's an unspoken love language that comes from a place of care. She now makes this soup often for her children. “Sharing your love,” she adds. “Sharing that love that you have for your family. Sharing your love that you have [and] going above and beyond. Not being stingy about your love and sharing it equally among everyone.”Dakota and Ojibwe: ‘Letting them love up on me'At a doula gathering at the Division of Indian Work in Minneapolis a big pot of whitefish bone broth which simmered on the stove for several hours. “After you filet your fish and freeze them, take those bones and make fish bone broth,” said Linda Black Elk of the North American Traditional Indigenous Food Systems Educational Programming and Community Outreach. “It has tons of collagen, which is great for muscles and bones and great for like if you are pregnant and you have morning sickness. Bone broth should be a regular thing that you sip on because you're getting hydrated and you're getting all the nutrients you need.”Black Elk stressed the importance of adding vinegar to the white fish to break down the bones and release that collagen. She added celery, onions, carrots, salt, pepper, bay leaves and garlic into the simmering soup. Luke Black Elk of the Cheyenne River Sioux Nation walked the doulas through his cooking process, telling them the broths they make are both healthy and sustainable as it teaches them to use all food.“One of the things I like to do is to char the vegetables before I put them in. It just adds a little depth of flavor to everything. You can also char the bones a little bit if you want to. We didn't do that this time, but I've done that with beef bones before, buffalo bones,” Luke added, “And then you just boil it. But you can just use the scraps that people don't want, most people would just throw away, you can just throw them into a big pot and let them boil.”Linda showed a jar of calendula flowers and other spices around. She said while some consider spices as just adding flavor, for Indigenous people they add medicinal properties. “Staghorn sumac has amazing medicine and is so good with fish because it has this citrusy, lemony flavor to it which pairs really well with fish, and the other thing we're going to add is a little bit of calendula flower,” she says. “Let's say you're pregnant and you constantly have acid reflux, you can make bone broth specifically designed to help with your acid reflux and indigestion. This fish broth is going to be so beautiful because it's going to coat your esophagus and your whole digestive system in medicine and it's so calming.”Ninde Doula Project Coordinator Valentina Zaragoza remembers eating these medicinal bone broths during her postpartum recovery. During her first pregnancy she struggled with depression and mastitis. “We're connected to the land,” she says. “For each tribe, or each region, there's specific plants that grow in each area that match our DNA. It's intended for us that's the perfect thing, that's what it's made for. That's what it's intended for. I think about bone broth, what we talked about today and the vegetables and how important it is for that collagen for women and during postpartum and how we feel, it's very important.”An enrolled member of the Turtle Mountain Band of Ojibwe in North Dakota, Zaragoza said family and community made all the difference in her motherhood journey, especially her most recent birth. She felt better prepared this time around. “Really, just kind of allowing people to love up on me,” she said. “There's something in soup that's so comforting. Also with teas, and just like liquids in general, like those kinds of things that I didn't pay enough attention to early on, that was the difference this time around.”Zaragoza supports doulas bringing back traditional concepts of interconnection and community. The Division of Indian Work hosts workshops so doulas can learn how to make medicinal bone broths and teas to better support their clients. “Feeding someone, that's a way that we took care of each other,” she said. “I think across all cultures you did those things. You had respect and honor for your elders, and your women, and your children. As doulas, we get to step into those roles, take care of other women, families, and these babies and nourish them through food, care or just letting them rest.”And it shows expressions of love can come in so many forms, including as sopas, tacos, chicken soup and bone broth. ‘All mothers care for their daughters' A traditional Korean dish honors motherhood through children's birthdays Take a closer look at how these dishes are made Chayote, chickpea and carrot guisado over farro Chicken Soup with Hmong Herbs White Fish Bone BrothChayote, chickpea and carrot guisado over farroChayote is a staple in Mexican cuisine. In this postpartum guisado (aka stew), chayotes are used for their antioxidants to reduce postpartum inflammation, high in vitamin C for wound healing and boosting immunity, high in fiber to aid the postpartum “go” and high in folate to support baby's brain development as well as reduce the occurrence of postpartum mood disorders.Paired with chickpeas, a well known lactogenic legume, and farro for protein, more fiber and folate, and lots of trace minerals to support the healing postpartum body. IngredientsChopped onionGrated gingerMinced garlicCarrotsRed bell peppersChayote or “mirliton squash”Diced can tomatoesSmoked paprikaGround cuminAncho chili powderGround cinnamonSalt and pepper to tasteLemon juice2 14 oz cans of chickpeasFresh chopped cilantroFarroBone brothInstructionsCook the farro in an Instant Pot or pressure cooker by mixing the farro and broth. Set it to 7 minutes on high pressure, and allow it to naturally release for seven minutes before quick release. Store in container and in the fridge to be served with stew. In the same pressure cooker, combine onion, ginger, garlic, carrots, bell pepper, tomatoes, broth, spices and chickpeas. Stir and combine. Lock the lid in place and set it to 6 minutes of high pressure. Quick or natural release, then open when pressure subsides. Using the saute function, stir in the lemon juice and cilantro and add salt and pepper for taste. Recipe provided by Alexia Pettersen, chef, doula and owner of Hola Postpartum. Check out her website for more recipes here.  Alexia Pettersen on making chayote, chickpea and carrot guisado over farrolinksChicken Soup with Hmong HerbsThis holistic soup is something that many in the Hmong community hold near and dear to their heart as a comforting dish. Juechee Yang says depending on accessibility and convenience, some prefer to butcher chickens themselves, but she opts to go to the grocery store to pick up some cornish hens. There's more than 30 types of herbs that can be used depending on the need, but Yang says she prefers three focusing on postpartum recovery. It's a recipe many in the community grow up eating and learning from their elders. For about a month, this meal is what the new mother eats in recovery. IngredientsChicken WaterLemongrassLime LeavesSalt/Black Pepper Hmong Herbs—(For Postpartum, Yang uses “white duck feet” (ko taw os dawg), “red duck feet” ( ko taw os liab), Hmong shrub (suv ntism), and Flick plant (ntiv)Steamed riceInstructionsFirst, boil the chicken in a pot of water. Then, scoop out impurities from the water once it starts boiling before reboiling the meat. Put in lemongrass and lime leaves. The chicken then boils for another 15 to 20 minutes on medium heat. Salt and black pepper are added to taste. Herbs are added and then stirred in on low heat for two to three minutes. Once finished, serve over steamed rice and enjoy. Recipe provided by Juechee Yang Juechee Yang on making chicken soup with Hmong herbsWhite Fish Bone BrothLinda and Luke Black Elk taught doulas at the Division of Indian Work bone broth recipes to help support their clients going through pregnancy, birth and postpartum recovery. These medicinal soups are filled with protein, collagen, nutrients and hydrate the body. Luke said vinegar is one of the most important ingredients to add in the bone broth to help break down the collagen in the bones, which will help the skin, hair and nails. It'll also help aid acid reflux and digestion. The dish has an abundance of collagen—which is good for muscles and bones—and if someone is pregnant and has morning sickness, Linda says bone broth “should be a regular thing to sip on” for hydration. “You're getting all of the nutrients that you need,” she adds. IngredientsWhite fish (Any)CarrotsCeleryOnionGarlicBay LeavesMushroom PowderApple Cider Vinegar Salt/Black Pepper to tasteThymeStaghorn SumacCalendula FlowerInstructionsAny white fish can be used. Sear the fish in a pan for five minutes with some olive oil. Add some water and other ingredients. Cover and simmer for several hours. Apple cider vinegar is very important to help break down the bones. There's staghorn sumac that has a citrusy lemon flavor which pairs well with fish, and another with calendula flower which helps with acid reflux for pregnancy. If you want to add some extra flavor into the broth, charring the vegetables and the bones is also a good option. Recipe provided by Linda and Luke Black Elk  Luke and Linda Black Elk on making bone broths

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CMA'S 2023 New Artist of the Year, Jelly Roll, and his equally impressive wife, Bunnie, come over for a double date with me and LeeAnn. I'm making some sexy homemade pasta with a trio of sauces to sample – one with scallops, one with rabbit, and a vodka sauce that's got Jelly drooling. The obnoxiously thick pasta, however, is a different story | Something's Burning | S3 E14 Follow Jelly Roll: https://www.instagram.com/jellyroll615 Follow Bunnie: https://www.instagram.com/xomgitsbunnie This episode is brought to you by Hello Fresh. Use code BURNINGFREE for FREE breakfast for life at https://www.HelloFresh.com/burningfree This episode is brought to you by Manscaped. Get 20% Off and Free Shipping with the code BURNING at https://www.Manscaped.com This episode is brought to you by Eight Sleep. Get $200 off plus free shipping on the high tech Pod 3 Cover when you use my link https://www.eightsleep.com/burning This episode is brought to you by DraftKings. New customers can bet just $5 to get $200 INSTANTLY IN BONUS BETS. Download the DraftKings Sportsbook app NOW and use code BURNING. https://www.draftkings.com/mobileapps This episode is brought to you by Babbel. Right now get 55% off your Babbel subscription at https://www.Babbel.com/BURNING HOMEMADE PASTA TRIO HOMEMADE PASTA * Semolina Flour * Eggs * EVOO * Fine grain sea salt 1. Make a mound of flour directly on the countertop; form a deep crater in the middle 2. Add eggs, EVOO, and salt right into the crater 3. Using a fork, break up the eggs without breaking the walls of the flour 4. Slowly work more and more flour from the mound into the egg mixture 5. Drizzle cold water around the mixture and keep mixing until a dough has formed (add water and knead as needed until the dough ball is smooth and elastic) 6. Place ball of dough in plastic bag and let rest at room temperature for 30 minutes 7. Add flour to rolling surface and roll out dough ball to super thin. From here, either feed into a pasta cutter or cut by hand. 8. Add to boiling, well-salted water; cook until al dente – time dependent on thickness of your noodles. VODKA SAUCE * Olive Oil * Butter * Minced garlic * Diced shallot * Salt and Black Pepper * Dried oregano leaves * Dried basil * Red chili flakes * Can whole peeled tomatoes (San Marzano) * Dry white wine * Heavy cream * Parmesan cheese 1. Heat oil in pan; add butter and shallots 2. Add garlic, oregano, basil, and red chili flakes 3. Add white wine to deglaze the pan 4. Crush whole tomatoes into the pot, then rest of the juice from the can; reduce heat to low and simmer for 30 min 5. Stir in heavy cream and parmesan SCALLOPS IN LEMON GARLIC SAUCE * Butter * Minced garlic * Sea scallops * Chopped fresh basil * Chopped fresh parsley * Fresh lemon juice * Salt and Pepper 1. Melt butter in skillet; stir in garlic and cook until fragrant. 2. Slice any scallops over ¾” thick in half to ensure even cooking 3. Add scallops, basil, and parsley to skillet; cook and stir gently. 4. Reduce heat to low; add lemon juice, salt and pepper RABBIT RAGU SAUCE * Cooked rabbit meat * Red wine * Chopped tomatoes * Diced onion * Diced carrot * Minced garlic * San Marzano tomatoes in can * Chicken broth * Rosemary sprig * Thyme sprig * Bay leaves * EVOO 1. Marinate chopped rabbit meat in a mixture of rosemark, bay leaves, thyme, and red wine for a couple hours 2. Brown rabbit in skillet or dutch oven; remove once fully cooked. 3. Saute onions, carrots, and garlic 4. Deglaze the pan with the wine marinade; add rabbit meat back in 5. Add tomatoes; bring to a boil, then reduce heat to simmer for an hour (thin out with chicken stock if the sauce seems too thick) Learn more about your ad choices. Visit megaphone.fm/adchoices

CMA'S 2023 New Artist of the Year, Jelly Roll, and his equally impressive wife, Bunnie, come over for a double date with me and LeeAnn. I'm making some sexy homemade pasta with a trio of sauces to sample – one with scallops, one with rabbit, and a vodka sauce that's got Jelly drooling. The obnoxiously thick pasta, however, is a different story | Something's Burning | S3 E14 Follow Jelly Roll: https://www.instagram.com/jellyroll615 Follow Bunnie: https://www.instagram.com/xomgitsbunnie This episode is brought to you by Hello Fresh. Use code BURNINGFREE for FREE breakfast for life at https://www.HelloFresh.com/burningfree This episode is brought to you by Manscaped. Get 20% Off and Free Shipping with the code BURNING at https://www.Manscaped.com This episode is brought to you by Eight Sleep. Get $200 off plus free shipping on the high tech Pod 3 Cover when you use my link https://www.eightsleep.com/burning This episode is brought to you by DraftKings. New customers can bet just $5 to get $200 INSTANTLY IN BONUS BETS. Download the DraftKings Sportsbook app NOW and use code BURNING. https://www.draftkings.com/mobileapps This episode is brought to you by Babbel. Right now get 55% off your Babbel subscription at https://www.Babbel.com/BURNING HOMEMADE PASTA TRIO HOMEMADE PASTA * Semolina Flour * Eggs * EVOO * Fine grain sea salt 1. Make a mound of flour directly on the countertop; form a deep crater in the middle 2. Add eggs, EVOO, and salt right into the crater 3. Using a fork, break up the eggs without breaking the walls of the flour 4. Slowly work more and more flour from the mound into the egg mixture 5. Drizzle cold water around the mixture and keep mixing until a dough has formed (add water and knead as needed until the dough ball is smooth and elastic) 6. Place ball of dough in plastic bag and let rest at room temperature for 30 minutes 7. Add flour to rolling surface and roll out dough ball to super thin. From here, either feed into a pasta cutter or cut by hand. 8. Add to boiling, well-salted water; cook until al dente – time dependent on thickness of your noodles. VODKA SAUCE * Olive Oil * Butter * Minced garlic * Diced shallot * Salt and Black Pepper * Dried oregano leaves * Dried basil * Red chili flakes * Can whole peeled tomatoes (San Marzano) * Dry white wine * Heavy cream * Parmesan cheese 1. Heat oil in pan; add butter and shallots 2. Add garlic, oregano, basil, and red chili flakes 3. Add white wine to deglaze the pan 4. Crush whole tomatoes into the pot, then rest of the juice from the can; reduce heat to low and simmer for 30 min 5. Stir in heavy cream and parmesan SCALLOPS IN LEMON GARLIC SAUCE * Butter * Minced garlic * Sea scallops * Chopped fresh basil * Chopped fresh parsley * Fresh lemon juice * Salt and Pepper 1. Melt butter in skillet; stir in garlic and cook until fragrant. 2. Slice any scallops over ¾” thick in half to ensure even cooking 3. Add scallops, basil, and parsley to skillet; cook and stir gently. 4. Reduce heat to low; add lemon juice, salt and pepper RABBIT RAGU SAUCE * Cooked rabbit meat * Red wine * Chopped tomatoes * Diced onion * Diced carrot * Minced garlic * San Marzano tomatoes in can * Chicken broth * Rosemary sprig * Thyme sprig * Bay leaves * EVOO 1. Marinate chopped rabbit meat in a mixture of rosemark, bay leaves, thyme, and red wine for a couple hours 2. Brown rabbit in skillet or dutch oven; remove once fully cooked. 3. Saute onions, carrots, and garlic 4. Deglaze the pan with the wine marinade; add rabbit meat back in 5. Add tomatoes; bring to a boil, then reduce heat to simmer for an hour (thin out with chicken stock if the sauce seems too thick) Learn more about your ad choices. Visit megaphone.fm/adchoices

In this new episode #92 of "Climate Change Roundtable,"  host Anthony Watts leads a thought-provoking discussion with Heartland experts H. Sterling Burnett, and Linnea Lueken.This past year has been an unrelenting year of climate alarmism, yet when you look at what has actually happened compared to what was predicted, there's a wide gap between the hype and the reality. From wildfires to record temperatures, when you examine the data, it isn't alarming at all. Plus we'll touch on the failures of Net-Zero and wind power, both of which took big hits this year.And, like always, we'll have Crazy Climate News of the week.Join us at Noon Central Time (1PM ET) Whether you're a climate enthusiast, a policy expert, or just someone curious about the different facets of climate change discourse, this episode will enlighten you.

In this new episode #92 of "Climate Change Roundtable,"  host Anthony Watts leads a thought-provoking discussion with Heartland experts H. Sterling Burnett, and Linnea Lueken.This past year has been an unrelenting year of climate alarmism, yet when you look at what has actually happened compared to what was predicted, there's a wide gap between the hype and the reality. From wildfires to record temperatures, when you examine the data, it isn't alarming at all. Plus we'll touch on the failures of Net-Zero and wind power, both of which took big hits this year.And, like always, we'll have Crazy Climate News of the week.Join us at Noon Central Time (1PM ET) Whether you're a climate enthusiast, a policy expert, or just someone curious about the different facets of climate change discourse, this episode will enlighten you.

➽ 8-Week Starter Pack - Gym Membership: https://www.melbournestrengthculture.com/gym-memberships ➽ Coaching Services: https://www.melbournestrengthculture.com/coaching-services ➽ Novice Powerlifting Competition - March 23rd: https://www.melbournestrengthculture.com/novice-powerlifting ➽ Strength Culture's Training App: First month FREE with code 'PODCAST': https://strengthculture.programs.app ➽ Jamie Smith's new education and mentorship portal: www.trainingmodel.com.au 0:00 5RM Testing Day on December 23rd 6:00 How much do you get from knee sleeves? 15:00 Coffee spot reviews - Ottimo is Number 1 21:00 Charlie's latest YouTube rabbit hole 33:00 Triathlon prep has begun for Bouz and Charles 39:00 Didier is coming down a weight class for 2024 42:00 Defining physique terms: Jacked, Diced, Yolked 45:00 Brett Gibbs is a Half Ironman and 2024 Push Pull Run 51:00 4 person team Push Pull Run Event coming? ➽ Strength Culture's Public Discord: https://discord.gg/qeBqfhPgmf Instagram: ➽ Strength Culture - www.instagram.com/melbournestrengthculture ➽ Jamie S - www.instagram.com/j.smith.culture ➽ Charlie - www.instagram.com/quantum_lifting ➽ Jamie B - www.instagram.com/jamiebouz ➽ Didier - www.instagram.com/didiervassou ➽Strength Culture's Podcast on Spotify: https://open.spotify.com/show/3psuKx45o9mrtfEi2vAXKY?si=R_RzQhRASrqmaB7BL2NkXQ ➽TikTok: www.tiktok.com/@melbournestrengthculture ➽ Elite Supplements: 10% Off Code: CULTURE10 https://www.elitesupps.com.au/

In episode 78 of Game Design Unboxed: Inspiration to Publication we talk with Josh, Jory and Rowan Cappel about their co-design Diced Veggies published by KTBG. This design started as a father/son activity that quickly added a niece/cousin to the mix. Starting from a catchy name they quickly created a dice drafting cooking game with […]

In episode 78 of Game Design Unboxed: Inspiration to Publication we talk with Josh, Jory and Rowan Cappel about their co-design Diced Veggies published by KTBG. This design started as a father/son activity that quickly added a niece/cousin to the mix. Starting from a catchy name they quickly created a dice drafting cooking game with a fun chopping component and thematically linked recipe cards. Thought was put into what veggies the dice would represent as well as finding recipes that had those vegetables diced in order to make it! If you're looking to work with kids on a design then check out this episode!   Featuring:  Josh Cappe - Guest  Jory Cappel - Guest  Rowan Cappel - Guest  Danielle Reynolds - Host

Check out what we've played recently including Spots by CMYK, Diced Veggies by Kids Table Board Gaming, and Don't Llama Dice by Amigo. https://mfgcast.com/wp-content/uploads/2023/12/Episode_458_Final.mp3

This episode is brought to you partially by the following. Humble Bundle: Be sure to use our link when subscribing to Humble Bundle's Monthly Game Program.  (We will get a portion of all new subscriptions using the service.) ⁠⁠⁠⁠https://www.humblebundle.com/subscription?partner=sww ⁠⁠⁠⁠ Mike and AJ interview the developers behind " Finely Diced" https://store.steampowered.com/app/2357970/Finely_Diced/ AJ: @aj_losey Mike: @Mikey_Morrone @TheSWWShow --- Support this podcast: https://podcasters.spotify.com/pod/show/sww/support

Doreen and Violent are piecing together the story to explain why people are being targeted by The Black Shuck, but the more they learn, the less clear things become... This year's Halloween special features our friends Fiona from the What Am I Rolling? Podcast and Naomi from The Secret of St Kilda Podcast! --- Follow us @dicenaslice on all socials and join our new discord! Link to join: linktr.ee/dicenaslice --- Take a Chance by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/4457-take-a-chance License: ⁠⁠http://creativecommons.org/licenses/by/4.0/⁠⁠ Unholy Knight by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/4563-unholy-knight License: ⁠⁠http://creativecommons.org/licenses/by/4.0/⁠⁠ Graveyard Shift by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/3823-graveyard-shift License: ⁠⁠http://creativecommons.org/licenses/by/4.0/⁠⁠ 'Escape from Shadow' from Tabletop Audio - https://tabletopaudio.com/ 'Black Rider' from Tabletop Audio - https://tabletopaudio.com/ 'Abandoned Windmill' from Tabletop Audio - https://tabletopaudio.com/ Additional sound effects from ⁠⁠https://www.zapsplat.com⁠ and pixabay.com

This week Bob and Natasha review Abomination: The Heir of Frankenstein  and Diced Veggies. Abomination: The Heir of Frankenstein is a very thematic game about building Frankenstein's monster. Diced Veggies is a little family weight set collection dice game.  Then Bob and Natasha talk about board games as investments.  Let us know what you think, send us an email at boardgameshenanigans@gmail.com

4th of August, 1577. The small town of Bungay is rocked by the sudden appearance of The Black Shuck, in a day the unsuspecting residents won't soon forget... This year's Halloween special features our friends Fiona from the What Am I Rolling? Podcast and Naomi from The Secret of St Kilda Podcast. --- Follow us @dicenaslice on all socials and join our new discord! Link to join: linktr.ee/dicenaslice --- Take a Chance by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/4457-take-a-chance License: ⁠http://creativecommons.org/licenses/by/4.0/⁠ Unholy Knight by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/4563-unholy-knight License: ⁠http://creativecommons.org/licenses/by/4.0/⁠ Graveyard Shift by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/3823-graveyard-shift License: ⁠http://creativecommons.org/licenses/by/4.0/⁠ 'Victorian Slums' from Tabletop Audio - https://tabletopaudio.com/ 'Beggar's Rest' from Tabletop Audio - https://tabletopaudio.com/ Additional sound effects from ⁠https://www.zapsplat.com and pixabay.com

Vidcast:  https://www.instagram.com/p/Cy_pIHfRZpg/ Recall By: Fda;  Gills Onions Problem:  Gills branded fresh diced on it ions are contaminated with salmonella.  This bacterium causes a serious gastroenteritis and systemic infections in the very young, elder individuals, and in those with weak immune systems.  Sold:  Arizona, California, Idaho, Montana, Oregon and Washington state. Actions:  If you have any Gills Onions, call the company at 1-800-348-2255 to check if your product is included in the recall.  Do not consume the product and return it to the place of purchase. https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/gills-onions-voluntarily-recalls-select-lots-fresh-diced-onion-products-because-possible-health-risk #gills #onions #salmonella #infection #gastroenteritis #recall

Steph is joined by Andrew Pasquini to discuss the 49ers second loss in a row - this time to the Minnesota Vikings on the road in primetime.

On this episode of the MalloryBros. Podcast, the guys start with a weekend recap! They make predictions for Drake's Album "For All the Dogs". Terrance questions the pressure celebrity children face for their futures. This leads to a conversation about Nepotism and wealth in the community. This leads to a conversation about JayZ and Kevin Hart's resurfaced take on letting family borrow money and trying to escape your celebrity. Terrance informs us of the Bedbug invasion in Paris. Terrell questions who will handle cooking the food for holidays when the older generation is gone. The guys then speak to "not liking your girlfriend" and "gifts from your girlfriend". The guys do a couple Course of action, have movie suggestions of the week, and make picks for the NFL's 5th week. Movie Suggestions of the Week:  Terrance | "Alpha Dog" | HBOMax Terrell | "Gone Girl | HBOMax

Vidcast:  https://www.instagram.com/p/Cxq9hR1RHSD/ Recall by: FDA; Safeway Fresh Foods Problem:  The product is contaminated with E. Coli O45.  This pathogenic bacterium triggers a diarrheal illness.  In some people, it triggers a form of kidney failure called Hemolytic Uremic Syndrome.  Affected product has a use by date of 9/19/2023. Sold:  At Costco in Washington DC, Maryland, Pennsylvania, and Virgina. Actions:  Do not consume this squash.  Return the product to your Costco store for a refund.  For more information, call Costco at 1-856-692-7200. https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/safeway-fresh-foods-recalls-sunnyside-farms-organic-butternut-squash-because-possible-health-risk #costco #squash #ecoli #infection #kidxneyfailure #recall

Episode 410... Midweek special half pint of all new punk! Just too many killer releases this year that we may never catch up to. Get all these over on Bandcamp! I forgot to mention B.U.D.L.I.G.H.T. is also Phagocyte's second release of the year as well. Enjoy!  Listen to Episode 410:On ARCHIVE. Or play it below: (scroll for set list)Listen to The Brothers Grim Punkcast:ARCHIVE.Org - hear/download past episodesPUNK ROCK DEMONSTRATION - Wednesdays 7 p.m. PSTRIPPER RADIO - Fridays & Saturdays 7 p.m. PSTApple PodcastsGoogle PodcastsContact Brothers Grim Punk:brothersgrimpunk@gmail.com - In a punk band? Send us your music! Want us to make you a punk song? Email us some lyrics!@Punkbot138 on Instagram@BrosGrimPunk on XMore Punk Music:Bandcamp - Follow us and download our albums: Brothers Grim Punk, Fight Music, and more!YouTube - tons of punk playlists, from Anarchy to Violence!Punk'd Collapse...Japan ティターンズ (Titans) 1:09 COLONY·DROP Warmongers Boston Moderate Death Machine 1:46 Phagocyte B.U.D.L.I.G.H.T. Demo SF PETRIFIED 1:26 Fentanyl DEMO II Argentina Borodinó 2:31 RATTENKRIEG BAGRATI​Ó​N EP_Argentina Austin BLUE LINE (bkgrd) 3:05 Molly Ringworm DESPICABLE EP Oakland Depleted 1:35 PLANET ON A CHAIN Boxed In Montreal Compressed 1:27 C.P.U. RAVE Coded Collapse New Orleans Supply Chain Wallet 1:46 Paprika Smoked Demo Portland Bodybag Future 1:50 RETIREMENT BLEED CITY Tulsa CUT YOUR TEETH 1:54 DICED DEMO? Sweden Psicopatas (Psychopaths) 1:59 Terrorvälde ST Denver Nowhere To Hide 1:37 Poison Tribe Allie Sessions Montreal DTP 1:56 STREET GLOVES ST EP MI (sent by Platinum Crack) Overflow   2:15 Dissipate Misinformation Detroit PSYCHOLOGiCAL CONTROL/FRUSTRSATiON AND DiSCORD (bkgrd) 1:47 PLATiNUM CRACK! 2084 Go Bo Recs Chile creen que soy punk (They Think I'm Punk) 1:15 LAS PILDORAS BOSOZOKU PUNK 

What if we could outsource some of the work of finding affordable, easy, at-home meals to the robots? Or at least, ChatGPT? Well, in today's video, I'm going to try it. Meal Planning and Grocery Savings Guide from my friend Rachel Cruze I love a good deal, when you sign up using this link , I'll hook you up with a 14-day free trial and $15 off your first year of the premium version of EveryDollar. Recipes and ingredients in this video: Day 1 & 4: Instant Pot Chili Ingredients: 1 lb ground turkey or beef 1 can (15 oz) black beans, drained 1 can (15 oz) diced tomatoes 1 cup corn kernels 1 onion, chopped 2 cloves garlic, minced 1 tbsp chili powder 1 cup water or gluten-free broth Salt to taste – Instructions: Set the Instant Pot to Sauté mode and cook the ground meat until browned. Add the remaining ingredients and stir. Set the Instant Pot to the Bean/Chili setting and cook for 20 minutes. Release the pressure and serve with desired toppings. Day 2 & 5: Crock Pot Chicken Tacos Ingredients: 1 lb chicken breasts 1 packet gluten-free taco seasoning 1 cup salsa 1/2 cup water Corn tortillas Fresh cilantro, chopped Lime wedges Diced onion Diced tomatoes – Instructions: Place chicken, taco seasoning, salsa, and water in the Crock Pot Cook on low for 6-8 hours Shred the chicken with two forks. Serve on corn tortillas with cilantro lime onion, and tomatoes. Day 3 & 6: Instant Pot Vegetable Curry Ingredients 2 cups diced potatoes 1 cup diced carrots 1 cup frozen peas 1 can (14 oz) coconut milk 2 tbsp gluten-free curry paste 1 onion, chopped 2 cloves garlic, minced 1 tsp ground ginger Fresh cilantro for garnish – Instructions: Set the Instant Pot to Sauté mode and cook the onion, garlic, and ginger until fragrant. Add curry paste and cook for 1 minute. Add potatoes, carrots, coconut milk, and peas, then stir. Cook on High Pressure for 10 minutes Release pressure, and garnish with fresh cilantro. Day 7: Crock Pot Beef Stew Ingredients: 1 lb beef stew meat 2 cups chopped carrots 2 cups diced potatoes 1 onion, chopped 2 cloves garlic, minced 1 tsp dried thyme Salt and pepper to taste 2 cups gluten-free beef broth – Instructions: Place all ingredients in the Crock Pot. Cook on low for 7-8 hours or high for 4-5 hours until the meat Shopping List Protein: Ground turkey or beef (1 lb) Chicken breasts (1 Ib) Beef stew meat (1 Ib) Vegetables: Onion (3 medium) Garlic (6 cloves) Carrots (3 cups, diced) Potatoes (4 cups, diced) Corn kernels (1 cup, fresh or frozen) Peas (1 cup, frozen) Fresh cilantro (1 small bunch) Lime (2) Tomatoes (2, for tacos) Canned Goods: Black beans (1 can, 15 oz) Diced tomatoes (1 can, 15 oz) Coconut milk (1 can, 14 oz) Gluten-free beef broth (2 cups, or use a bouillon cube and water) Spices and Seasonings: Chili powder (1 tablespoon) Gluten-free taco seasoning (1 packet) Curry paste (2 tablespoons, gluten-free) Ground ginger (1 teaspoon) Dried thyme (1 teaspoon) Salt Pepper Other: Salsa (1 cup) Corn tortillas (1 pack)

A heartbreaking loss for Creighton yesterday in the Elite Eight. Great season though! Gwyneth Paltrow is getting DICED up for her body language during her skiing accident lawsuit trial. Aren't you supposed to get kind of an idea of what a movie is about by watching the trailer? Thanks to our podcast partner Centris Federal Credit Union! You can rep our show! Buy some Pat and JT Podcast swag HERE! Subscribe, rate, and review our podcast wherever you get your podcasts so you don't miss an episode! Also follow up on Facebook, Twitter, and Instagram A Hurrdat Media Production. Hurrdat Media is a digital media and commercial video production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network and learn more about our other services today on HurrdatMedia.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

The Rally Boys are in shambles after the Bengals were annihilated by the Browns on Monday Night. They breakdown what went wrong, their inactivity at the trade deadline, and the upcoming game vs Carolina. They also make their gambling picks for Week 9 of the NFL season and recap week 8.

In this episode join in the fun as your favorite Xennials are back with an all-new episode of It Came From The 80s. This time they talk turkey. Yep, you guessed it, this episode is all about food! In this episode, Jay and Tony take a trip down memory lane as they discuss their favorite restaurants of yesteryear! The guys talk about favorite food stories from their childhood, as well as some fun stories of when they were adults. They say that food is the universal language, so this is definitely an episode that you will not want to miss, because if you do, you may forget the most important question of them all: Where's the Beef?? IG: https://www.instagram.com/camefromthe80s/ Twitter: https://twitter.com/CameFromThe80s Email: camefromthe80s@gmail.com   

Dr. Trevor Bachmeyer is the founder and CEO of 4 global companies, SmashweRx, BodyHacks, FitX365 and his online clinic along with now owning one of the fastest growing high performance coaching companies, G Life. He went from having a medical death sentence 14 years ago to being the number one health and fitness doctor on the planet. Recently, he's been in the spotlight for his success with business and personal coaching he began in 2019, and is affectionately known as the fittest doctor on earth. He just formed the latest fitness sensation, Diced, with workouts and training designed to catapult your results.   In this episode, Trevor and I discuss: - his journey into fitness and entrepreneruship   - Trevor's recent near death experience that radically transformed the way he sees life and his work ethic   - his marraige and commitment to Brandy and what role she has played in his success   - Trevor's rules for life and how looking death in the face everyday is the path to success   Connect with Dr. Trevor online: IG - https://www.instagram.com/smashwerx/   YouTube - https://www.youtube.com/c/SmashweRx   Website (Training Programs) - https://smashwerx.com/   --   Connect with Frank and The Super Human Life on Social Media: Instagram: https://www.instagram.com/coachfrankrich/   Facebook: https://www.facebook.com/groups/584284948647477/   Website: http://www.thesuperhumanlifepodcast.com/tshlhome   YouTube: https://www.youtube.com/channel/UCjB4UrpxtNO2AFtDURMzoKQ      

Coming this week on the History of the Papacy!You can learn more about the History of Papacy and subscribe at all these great places:http://atozhistorypage.com/https://www.historyofthepapacypodcast.comemail: steve@atozhistorypage.comhttps://www.patreon.com/historyofthepapacyBeyond the Big Screen:Beyondthebigscreen.comThe History of the Papacy on YouTube:https://www.youtube.com/channel/UC6DO2leym3kizBHW0ZWl-nAGet Your History of the Papacy Podcast Products Here: https://www.atozhistorypage.com/productsHelp out the show by ordering these books from Amazon!https://amzn.com/w/1MUPNYEU65NTFMusic Provided by:"Danse Macabre" Kevin MacLeod (incompetech.com)"Virtutes Instrumenti" Kevin MacLeod (incompetech.com)"Virtutes Vocis" Kevin MacLeod (incompetech.com)"Funeral March for Brass" Kevin MacLeod (incompetech.com)"String Impromptu Number 1" Kevin MacLeod (incompetech.com)Agnus Dei X - Bitter Suite Kevin MacLeaod (incomptech.com)Licensed under Creative Commons: By Attribution 3.0 Licensehttp://creativecommons.org/licenses/by/3.0/Image Credits:By Ariely - Own work, CC BY 3.0, ttps://commons.wikimedia.org/w/index.php?curid=4533576By Pam Brophy, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=9124089•Welcome back to the History of the Papacy and Church. Here is a little taste of what is coming up soon on the history of the papacy podcast. If you like what you hear, I'd love it if you would leave a rating and review on Apple podcasts or your pod catcher of choice. If you want to support the podcast even more, consider becoming a patron on patreon dot com forward slash history of the papacy. There are many levels and benefits to you and you help keep the history of the papacy going! You can learn more about all of this at history of the papacy podcast dot com. With that, here is another piece in the mosaic of the popes of Rome and Christian church and I will definitely talk more with you soon!