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This has always been a film I have enjoyed with a great cast and a great story to keep you intrigued. I would also recommend the tv show if you get a chance to watch it, too bad it only lasted one season. This is such a great thriller from the 90s, so rent it or buy a copy online. Policewoman Amelia Donaghy (Angelina Jolie) is in hot pursuit of a serial murderer whose calling card is a small shard of bone extracted from each of his victims. Unable to decipher the cryptic clues the killer leaves behind at the scene of the crime, Amelia calls upon quadriplegic forensic criminology expert Lincoln Rhyme (Denzel Washington) to help. With Amelia acting as Rhyme's able-bodied go-between, the pair piece together disparate clues, hoping they will learn who the next victim is.The Bone Collector:

Today we're stepping into the surreal, tragic, and darkly comedic world of Kurt Vonnegut's Slaughterhouse-Five—a story about war, time travel, and what it means to say, 'So it goes.' My guest this week is Kat McClesse. Kat is an Archaeologist with her M.A. in Bioarchaeology and an amateur photographer. Slaughterhouse Five has been one of her favorite books since childhood and sparked a lifelong interest in activism and human rights. She's has a passion for horror and has driven her fiance insane with "too many books" (his words). They live in Tuckahoe, Virginia with their 2 cats. The protagonist of this story is Billy Pilgrim, a veteran of WWII who becomes unstuck in time. An important moment in the story is where time is explained as a bug caught in amber, so we paired it with an “Amber Old Fashioned” Amber Old Fashioned Recipe (from vinepair.com)1 ounce bourbon1 ounce rich aged rum1 tablespoon simple syrup1 dash peach bitters1 dash Angostura bittersGarnish: Citrus peel Directions Add all ingredients to a mixing glass with ice and stir until chilled.Strain into a rocks glass with fresh ice.Garnish with citrus peel. In This EpisodeThe Things They Carried by Tim O'BrienUnbroken by Laura HillenbrandThe Writer's Crusade by Tom RostonI Am Malala by Malala YousafzaiSlaughterhouse Five: the Graphic Novel by Ryan North and Albert Montes

In this video, How to Heal Your Lungs & Recover Your Vitality, I'm sharing my personal journey using herbs to heal my lungs after battling pneumonia. Working alongside pharmaceutical medicines, I relied on a range of supportive herbs—like Mullein, Peppermint, Lungwort, Yarrow, Bee Balm, Cinnamon, and Licorice—to soothe and strengthen my respiratory system. I'll walk you through which herbs helped, which didn't work as well, and what I would approach differently if I had to go through it again. I'll also dive into an often-overlooked but essential aspect of healing: convalescence. This practice, rooted in Ancient Greek medicine, is all about allowing the body the time and care it needs for true recovery. In today's world, we tend to rush through recovery, but focusing on convalescence can make a real difference in regaining long-term health and vitality. Whether you're recovering from a respiratory illness or just looking to strengthen your lungs, I hope these insights and tips help you on your healing journey. ———— Herbal Lung Recipe Ingredients: 1 tbsp Yarrow 3 tbsp Bee Balm or Oregano 1 tbsp Peppermint or Spearmint 1 tbsp Marshmallow Root 1 Mullein Leaf (approx 2 tbsp) 1 tbsp Lungwort 2 tsp Cinnamon chips 1 tsp Licorice root ———— Directions: Add herbs to a teapot with a strainer or a saucepan. Add 2 cups of hot water and let steep for 10 - 15 minutes. Strain and drink to restore lung health and vitality. ———— Where to Buy Herbs https://mountainroseherbs.com/ https://oshalafarm.com/ https://www.herbalist-alchemist.com/ ———— Other Convalescent Tips Take Hot Baths Self-Massage with Herbal Oils Eat Warm Easy to Digest Foods like Soups Make Art Take Naps Journal Your Dreams Move Slowly Stay Quiet

Julie Reiner, partner of New York's Clover Club, Leyenda, and Milady's, makes a reappearance on Cocktail College to explore one of her all-time favorite drinks, the Queen's Park Swizzle. In this discussion on the "grown-up Mojito," we dive deep into a broad range of topics ranging from swizzling as a technique to the modern state of mixology. Listen on, or read below, to learn Julie's Queen's Park Swizzle recipe — and don't forget to like, review, and subscribe! Julie Reiner's Queen's Park Swizzle Recipe Ingredients 10 mint leaves ½ ounce Demerara syrup (2:1) ¾ ounce lime juice 2 ounces aged rum 4 dashes Angostura bitters Garnish: mint bouquet Directions Add mint to a chilled Hurricane glass and top with liquid ingredients. Swizzle with a swizzle stick while slowly adding pellet ice to chill and dilute, keeping mint at bottom of glass. Once fully chilled, top with more pellet ice. Garnish with mint bouquet.

Jason Hedges, beverage director at Laurent Tourondel Hospitality, author of “The Seasonal Cocktail,” and founding partner at the beverage consulting firm, Bar IQ, joins us today for our third New-York-bourough-inspired cocktail, The Brooklyn. Listen on to discover Jason's take on (and recipe for) this "improved" Manhattan riff— and don't forget to like, review, and subscribe!Jason Hedges' Brooklyn Recipe Ingredients 2 ounces rye, such as Michter's ¾ ounce dry vermouth, such as Dolin ¼ ounce Maraschino Liqueur ¼ ounce Bigallet China-ChinaGarnish: preserved cherry/orange twist Directions Add all ingredients to a mixing glass with ice.Stire until chilled.Strain into a chilled Nick & Nora (or Coupe) glass. Garnish and serve.

Miles Macquarrie, beverage director and partner at Decatur, Georgia's Kimball House joins Cocktail College for another Techniques episode, this time focusing on the art and science of preservation. Miles' approach to cocktails is simple on paper, but it relies on years of practice, and hours and hours of prep time during the months of abundance for fresh and local produce. And he's here today to explain how you can do the very same. Listen on to learn everything you need to know about preservation of fresh produce — and don't forget to like, review, and subscribe!Kimball House's Transatlantic Recipe Ingredients 1 ⅓ ounces London Dry Gin (such as: Plymouth, Greenhook American Dry, Murrell's Row Tulsi Gin)1 ounce Strawberry Cocchi Americano**⅓ oz Manzanilla Sherry1 tsp Faccia Brutto CenterbeGarnish: lemon twist (discard)Directions Add all ingredients to a mixing glass with ice.Strain into a chilled cocktail glass.Garnish with an express and discard lemon twist.**Strawberry Cocchi Americano Ingredients 400 grams strawberries (thinly sliced) 1 bottle Cocchi Americano (750-milliliter) Directions Cook for 2 hours sous vide at 140ºF (60ºC) Stir until chilled.Strain into a fresh container and bottle.

Cocktail or category of cocktails? That's the big debate at Cocktail College today, as we welcome Amy Racine, the beverage director for JF Restaurants, to explore the Champagne Cocktail. The IBA classes today's drink as a “contemporary classic,” listing its ingredients as chilled Champagne, Cognac, Angostura bitters, a sugar cube, and — curiously — a few drops of Grand Marnier. That interesting final component aside, it would seem to confirm this as being a cocktail instead of a category. But as we'll soon get into with Amy, riffs abound and are easily achieved by switching up the base spirit and tweaking a few other ingredients. Listen on, or read below, to learn Amy's Champagne Cocktail recipe — and don't forget to like, review, and subscribe! Amy Racine's Champagne Cocktail Recipe Ingredients 1 brown sugar cube 1 dash Angostura bitters 1 dash orange bitters 1 ½ ounces chilled VSOP Cognac 3 ounces chilled Champagne Garnish: orange and lemon peel Directions Add brown sugar cube to a chilled AP glass or flute. Soak cube with orange and Angostura bitters. Add Cognac and top with Champagne. Express and discard an orange and lemon twist.

Diamonds, rubies, and emeralds in a glass? That's right, it's The Bijou — a one-stop shop for those seeking boozy, stirred, "up" cocktails, and another use for that bottle of Green Chartreuse you spent so long hunting down. Here to give us the virtual low-down is Adam Fournier, beverage director of Spago Beverly Hills. Listen on, or read below, to learn Adam's top tips and experience his very own "Bougie Bijou" recipe — and don't forget. to like, review, and subscribe! Adam Fournier's Bougie Bijou Recipe Ingredients ¼ ounce Charteuse Elixir Vegetal ½ ounce Chartreuse VEP Green ¾ ounce Cocchi di Torino sweet vermouth 1 ½ ounces Navy Strength Gin, such as Plymouth Angostura Orange Bitters Garnish: Kirschwasser-soaked cherries Directions Add all liquid ingredients to a mixing glass and stir until chilled. Strain into a freezer-chilled vintage glass, such as a coupe. Garnish with a Kirschwasser-soaked cherry.

Named after "the most famous train in the world," today's drink sees us head to London with significant stops in New York and Chicago, as we explore the 20th Century Cocktail. Joining us to do so is Meredith Barry, the co-owner and operator of Platypus and New Society in St. Louis. Listen on (or read below) to discover Meredith's 20th Century Cocktail recipe, and don't forget to like, review, and subscribe! Meredith Barry's 20th Century Cocktail Recipe Ingredients 1 1/2 ounces gin, such as Hayman's or Plymouth 3/4 ounce Cocchi Americano 3/4 ounce fresh lemon juice 1/4 ounce creme de cacao, such as Tempus Fugit 2 dashes (1 dropper) saline solution Directions Add all ingredients to a cocktail shaker with ice. Shake until well chilled. Double strain into a chilled coupe glass. Garnish with a lemon twist. Hosted on Acast. See acast.com/privacy for more information.

We're revisiting one of the world's (and certainly America's) most beloved cocktails with Maxwell Reis, beverage director at Los Angeles' Mírate, and VinePair 50 and VinePair Next Wave Awards winner. Prepare to learn all about his distinct approach to the Margarita, and get ready to reconsider all things agave, from syrup to spirits. Listen on (or read below) to discover Max's Margarita recipe, and don't forget to like, review, and subscribe! Maxwell Reis' Mírate Margarita Recipe Ingredients 1 ounce fresh lime juice ¾ ounce No-gave syrup** 2 ounces blanco tequila or mezcal Garnish: orange- or sal-de-gusano-salted rim Directions Add all ingredients to a cocktail shaker with 4 cubes of Hoshizaki ice. Hard shake until cold. Strain into a salt-rimmed rocks glass over ice. *No-gave Syrup Ingredients 2 parts water 2 parts demerara sugar 1 part honey, ideally single variety orange blossom Hosted on Acast. See acast.com/privacy for more information.

Welcome to this late (by a few days) Lit for Christmas August party! In this episode, Marty and his wife, Beth, partake in a few Mars Explosions while talking about Ray Bradbury's short-short story “The Gift” in honor of Bradbury's 103rd birthday.  Also, learn the history of grenadine. BONUS POINTS:  Take a shot every time you hear a bad Close Encounters of the Third Kind allusion. SPIRIT OF CHRISTMAS PRESENT: Mars Explosion (courtesy of https://cocktailsandshots.com/recipe/mars-explosion/#google_vignette) Ingredients: One shot vodka (omit for non-alcoholic version) Two shots orange juice (four shots for non-alcoholic version) 1/4 shot rum (omit for non-alcoholic version) 1/2 shot grenadine Ice Garnish: maraschino cherry or orange slice (optional) Directions: Add vodka, orange juice, and rum to shaker with ice. Shake. Strain into a glass with ice. Pour grenadine into glass. Do not mix. Garnish with maraschino cherry or orange slice (optional).  Directions for Non-Alcoholic Mars Explosion Recipe  Follow same directions as above, omitting vodka and rum, substituting 4 shots of orange juice instead.  Lit for Christmas Party Hosts: Marty has an Master's in fiction writing, MFA in poetry writing, and teaches in the English Department at Northern Michigan University in the Upper Peninsula of Michigan.  He served two terms at Poet Laureate of the Upper Peninsula, and has published the poetry collection The Mysteries of the Rosary from Mayapple Press.  For more of Marty's thoughts and writing visit his blog Saint Marty (saintmarty-marty.blogspot.com) or listen to his other podcast Confessions of Saint Marty, also on Anchor.fm.  Marty is a writer, blogger, wine sipper, easy drunk, and poetry obsessor who puts his Christmas tree up in mid-October and refuses to take it down until the snow starts melting. Beth has a BS in English Secondary Education.  She has worked as a substitute teacher, medical transcriptionist, medical office receptionist, deli counter attendant, and Office Max cashier.  Currently, she works in a call center and enjoys discussing/arguing about literature with her loving husband. Music for this episode: "Jingle Bells Jazzy Style" by Julius H, used courtesy of Pixabay. "A Christmas Treat" by Magic-828, used courtesy of Pixabay. Other music in the episode: Zimmerman, Roy. "Christmas on Mars." Real American. Metaphor Records, 2010. A Christmas Carol sound clips from: The Campbell Theater 1939 radio production of A Christmas Carol, narrated by Orson Welles and starring Lionel Barrymore. This month's Christmas lit: Bradbury, Ray. “The Gift.”   Esquire, 1 Dec. 1952.

NOTE: Still working on sound issues. My apologies. Welcome to the Lit for Christmas Pride Month party! In this episode, Marty and his wife, Beth, enjoy a few Tom Collinses while talking about David Sedaris's collection of essays/short stories Holidays on Ice. Also, witness a podcast first: Marty spills his drink all over his laptop. BONUS POINTS:  Take a shot every time you hear the word "ice." SPIRIT OF CHRISTMAS PRESENT: Tom Collins (courtesy of liquor.com and sipyours.com) Ingredients: 2 shots of gin (substitute Wilderton Earthen Non-Alcoholic Spirit for Virgin Tom Collins) 1 shot of lemon juice 1/2 of simple syrup Club soda or Sprite (to top) Lemon wheel for garnish (optional) Maraschino cherry for garnish (optional) Directions: Add gin (or Wilderton Earthen Non-Alcoholic Spirit), lemon juice, and simple syrup to a Collins glass. Fill with ice and top with club soda or Sprite. Stir. Garnish with lemon wheel and/or maraschino cherry (optional). Lit for Christmas Party Hosts: Marty has an Master's in fiction writing, MFA in poetry writing, and teaches in the English Department at Northern Michigan University in the Upper Peninsula of Michigan.  He served two terms at Poet Laureate of the Upper Peninsula, and has published the poetry collection The Mysteries of the Rosary from Mayapple Press.  For more of Marty's thoughts and writing visit his blog Saint Marty (saintmarty-marty.blogspot.com) or listen to his other podcast Confessions of Saint Marty, also on Anchor.fm.  Marty is a writer, blogger, wine sipper, easy drunk, and poetry obsessor who puts his Christmas tree up in mid-October and refuses to take it down until the snow starts melting. Beth has a BS in English Secondary Education.  She has worked as a substitute teacher, medical transcriptionist, medical office receptionist, deli counter attendant, and Office Max cashier.  Currently, she works in a call center and enjoys discussing/arguing about literature with her loving husband. Music for this episode: "Jingle Bells Jazzy Style" by Julius H, used courtesy of Pixabay. "A Christmas Treat" by Magic-828, used courtesy of Pixabay. Other music in the episode: Vanilla Ice. "Ice Ice Baby." To the Extreme. SBK, 1990. A Christmas Carol sound clips from: The Campbell Theater 1939 radio production of A Christmas Carol, narrated by Orson Welles and starring Lionel Barrymore. This month's Christmas lit: Sedaris, David.  Holidays on Ice.  Little, Brown and Company:  New York, NY, 2008.

Sydney and Eric tackle Hallmark's latest mystery, The Jane Mysteries: Inheritance Lost. There were some high notes and some low notes. Plus there were some deep 1960's, 70's and 80's pop culture references. In addition to the movie, we discuss 6th grade dances, pronunciations, and the Spirit Hermes.Plus of course, we share our signature cocktail:The Bohemian Rhapsody (a cocktail made for two)Ingredients:3 oz Coconut rum (Malibu is a great choice)1 oz Pineapple juice1 oz Triple sec1 oz Freshly squeezed lime juice ½ oz Fruit-forward red wine like a Malbec. But any red will do.  Directions:Add all ingredients except wine in shaker with lots of ice. Shake, shake, shake. You want to let the ice dilute some of the tartness and shake in addition to chilling the concoction.Strain into two martini glasses.Pour wine SLOWLY over a spoon to let it rest on top of the drinkFollow us on social media: Instagram: @hallmarkmysteriesandmoreYoutubeOr visit our website. This podcast was created by fans for fans and is NOT affiliated with or sponsored by Hallmark or the Hallmark Channel.

Supporting our bodies through the transition from winter to spring can be gentle and, at the same time, effective. In this episode, we will explore detoxification, metabolism, stoking the inner fire, and herbs for increasing effective elimination and cleansing via the liver, lymph, and circulatory systems.  RESOURCES Herbalist and Alchemist Old World Bitters Blend: https://www.herbalist-alchemist.com/shop-products-obc-old-world-bitters Herbalist and Alchemist Original Bitters Blend: https://www.herbalist-alchemist.com/shop-products-btc-original-bitters Nettles as Mother Medicine Video: https://www.skyhouseherbs.com/blog/nettles-as-mother-medicine Detox and Tonic Herb Recipe for Overnight Infusions - Nettle Leaf - 1/4 cup - Dandelion Root - 2 tbsp - Lemon Balm - 2 tbsp DIRECTIONS Add herbs to a quart-sized mason (or glass) jar Cover with boiled hot water and cap Let steep overnight or 6-12 hours Strain and add honey (optional) and drink throughout the day

This week Ash and Al enter the mafia world and take on book 3 in the Camorra Chronicles, Twisted Pride by Cora Reilly! Listen along as we break down the crazy plot between Remo & Serafina, talk about our loves and hates, cast this steamy book, as well as giving it a banging playlist!! Will Twisted Pride receive a love or a hate letter?? Listen & find out!! xo Potion: Angel Water Opt. 1 Serafina's Way Ingredients Blackberry raspberry hibiscus cold brew tea Apple juice Honey Ice Opt. 2 Remo's Way Ingredients Blackberry raspberry hibiscus cold brew tea Raspberry Lambic Hard Cider Honey (optional) Directions Add ingredients from either option combine into glass of choice, stir together, and enjoy! Playlist https://open.spotify.com/playlist/0SWYcIv6qnxlMpfLoERjAB?si=ec19444ea1de466f Connect with us on the socials https://www.instagram.com/emotionsandpotionspod/ https://www.tiktok.com/@emotionsandpotionspod --- Support this podcast: https://anchor.fm/emotionsandpotions/support

In the first of our new bonus episodes, host Dr. Mary Jane Minkin is joined by Registered Dietitian and Naturopathic Doctor Dr. Jenn Salib Huber to discuss diet and nutrition during the menopausal transition. Jenn shares her extensive knowledge of how diet interacts with body weight and shape, and bone and cardiovascular health. The conversation also explores the deeply complex relationship between food and women's bodies, and how women can help heal this relationship during midlife. Jenn tells us, “We need to shift our frame of reference and move away from the idea that we should only have one body shape and size for the rest of our life.” Jenn also shares her love for food and packing her recipes with healthful ingredients that feed the soul, such as her favorite autumn go-to dinner, Tortilla Soup: Jenn's Tortilla Soup Recipe: Ingredients:1 Tbsp of olive oil1 medium onion, diced2 cloves of garlic, diced1 red pepper, diced1 can of black beans1 can of kidney beans1 cup of corn kernels (canned or frozen)2-3 chicken breasts4 cups of chicken broth1 can of diced tomatoes 1.5 Tbsp of taco seasoning (1 sachet)½ tsp of smoked paprika (optional) Toppings: tortilla chips, avocado, cilantro, sour cream, jalapenos, green onion, etc. Directions:Add olive oil to pan and sauté onions, garlic and red pepper until soft. Add chicken breasts, broth, diced tomatoes, taco seasoning, black beans, kidney beans and corn to pan. Simmer for 20-30 minutes, stirring occasionally until chicken is cooked. Shred chicken breasts with 2 forks, remove from heat and serve with toppings! Notes: This is a perfect soup to throw in a slow cooker on a busy day! It also freezes well, so make more and save for a busy week! If using a slow cooker, cook for 4 hours on high. About Dr. Jenn Salib Huber:Jenn is a Canadian Registered Dietitian and Naturopathic Doctor with a mission to help women thrive in midlife. With over 20 years of experience in the field of health and nutrition, she educates and inspires women to be informed about food choices, harness the practice of intuitive eating, and regain confidence throughout the menopausal transition. Jenn arms her audience with information through her platform on Instagram (@menopause.nutritionist) and her podcast (The Midlife Feast). Disclaimer:menopause: unmuted is designed to raise awareness, encourage communication, and share information. It is not designed to provide medical advice or promote or recommend any treatment option.Useful Links:Jenn's Instagram: https://www.instagram.com/menopause.nutritionist/Jenn's Website: https://www.jennsalibhuber.ca/ 

Cocktail College returns with a bang this week, as we explore the Champagne-spiked, artillery-inspired French 75. Cognac expert Ms. Franky Marshall is on hand to share expert advice on navigating the drink's base spirits, build, and ideal glassware. Listen on (or read below) to discover Franky's French 75 recipe — and don't forget to subscribe! Ms. Franky Marshall's French 75 Recipe Ingredients ½ ounce fresh lemon juice ½ ounce simple syrup 1 ounce of gin or Cognac 1 ½ - 2 ounces sparkling wine (ideally Champagne) Garnish: lemon twist Directions Add lemon juice, simple syrup, and base spirit to a cocktail shaker with ice. Lightly shake until chilled. Fine-strain into a chilled coupe glass. Top with sparkling wine. Express lemon twist over the cocktail from at least 6-8 inches above the glass and discard. See acast.com/privacy for privacy and opt-out information.

In this week's episode, Tim digs deep into the Margarita with award-winning bartender and podcast host, Erick Castro. Prepare to learn all about Erick's favorite Margarita riffs, why he thinks fresh lime juice can be even more important than tequila, and how integral the Margarita has been in his journey as a bartender. Listen on (or read below) to discover Erick's Classic Margarita recipe. And don't forget to subscribe! Erick Castro's Classic Margarita Recipe Ingredients 1 ½ ounces blanco tequila, such as Olmeca Altos ¾ ounce Cointreau ¾ ounce fresh lime juice ½ ounce agave syrup (3 parts agave nectar to 2 parts water) Directions Add all ingredients to a shaker with Kold Draft ice cubes. Shake until cold. Dump cocktail and ice into a cold, salt-rimmed rocks glass. See acast.com/privacy for privacy and opt-out information.

For a century old cocktail, many aspects of The Bamboo make it a decidedly on-trend drink in today's landscape. The Bamboo eschews a base spirit in favor of industry darling sherry, which also allows it to arrive with a lower alcohol content. To walk us through the complex, stirred blend of Spanish wine, vermouth, and bitters, we're joined today by Alex Day, one of the partners of Death & Co. Listen on (or read below) to discover Alex's Bamboo recipe. And don't forget to subscribe! Alex Day's Bamboo Recipe Ingredients 1 ½ ounces Amontillado sherry ¾ ounce blanc vermouth ¾ ounce dry vermouth 1 dash of orange bitters Garnish: lemon twist Directions Add all ingredients to a mixing glass filled with ice and stir until chilled. Ideally the sherry and vermouths will be fridge cold prior to mixing, and stirring should take around two-thirds of the amount used to mix higher-ABV cocktails, such as the Martini. Strain into a cocktail glass and garnish with a lemon twist. See acast.com/privacy for privacy and opt-out information.

The Daiquiri is a drink so revered by bartenders, and one whose deceptively simple preparation requires such fine attention to detail, it's gained a reputation as being the acid test of a mixologist's skills. To learn how to pass that exam, Tim sits down with William Elliott, the managing partner of New York's Maison Premiere, and an individual who's spent over a decade perfecting his Daiquiri. Listen on (or read below) to discover William's Daiquiri recipe. And don't forget to subscribe! William Elliott's Daiquiri Recipe Ingredients 1 ounce Neisson Rhum Agricole Blanc 1 ounce Santa Teresa 1796 1 ounce fresh lime juice ½ ounce simple syrup (2:1 ratio of sugar to water) Directions Add all ingredients to a Cobbler shaker with eight Kold Draft cubes. Shake until cold. Strain into a chilled coupe glass (but don't fine-strain). See acast.com/privacy for privacy and opt-out information.

Despite being drenched in history and arriving with an attractive rose hue, Pink Gin — the cocktail — remains an outsider in the bartending world. After spending a great deal of time tracing the cocktail's roots, Sebastian Hamilton-Mudge wants to change that. And he's here today how and why you should also embrace this simple, historic creation. Listen on to learn his tips and don't forget to subscribe! Sebastian Hamilton-Mudge Pink Gin Recipe Ingredients 2 ounces gin, preferably PlymouthAngostura bitters to tasteLemon or orange twist Directions Add all ingredients to a mixing glass and stir until cold. Strain into a Coupe or Nick and Nora glass. Garnish with an optional lemon or orange twist. See acast.com/privacy for privacy and opt-out information.

In today's episode, Tim explores the sweet, fragrant fusion of rum, lime, sugar, and mint, best known as the Mojito. Los-Angeles-based Yael Vengroff teaches us how to perfect the drink (without overthinking it) and also sheds light on where life leads beyond the bar, and what it's like to launch a canned Mojito. Listen on and don't forget to subscribe! The Mojito Recipe w/ Yael Vengroff Ingredients 2 ounces white rum, such as Casa Magdalena 1 ounce fresh lime juice 1 ounce simple syrup ½ dash Angostura bitters 6 - 8 mint leaves Directions Add all ingredients to a cocktail shaker and muddle. Add a small amount of crushed ice and shake until cold. Dump into a cold Collins glass. Top with crushed ice and garnish with fresh mint. See acast.com/privacy for privacy and opt-out information.

Fresh citrus was a vital ingredient in America's cocktail renaissance but in the instance of The Gimlet, using fresh citrus — or only fresh citrus — yields neither a historically accurate version of the drink, nor the best example of it. Tim speaks with Toby Cecchini to learn all about lime cordial, and how he resurrected The Gimlet by formulating his own version of the ingredient. Listen on (or read below) to discover Toby's Gimlet recipe. And don't forget to subscribe! Toby Cecchini's Gimlet Recipe Ingredients 2 ounces gin, such as Tanqueray or Fords 1 ounce homemade lime cordial 3/4 ounce fresh lime juice Garnish: 1 lime wheel Directions Add gin, lime cordial, and lime juice to a shaking tin with ice. Shake until cold. Strain over fresh ice in a rocks glass. Add lime wheel garnish. See acast.com/privacy for privacy and opt-out information.

Is the Gibson the best bonafide Martini riff? And is describing this cocktail as a “riff” selling it short? In today's episode, Tim chats with Meaghan Dorman of New York's Raines Law Room, Dear Irving, and Dear Irving on Hudson to find out. Listen on (or read below) to discover Meaghan's Gibson recipe — and don't forget to subscribe! Meaghan Dorman's Gibson Recipe Ingredients 2 ounces Tanqueray No. 10 gin 1 ounce Carpano bianco vermouth 2 tablespoons pickling liquid Garnish: 1 pickled onion Directions Add gin, vermouth, and pickling liquid to a cold mixing glass with four whole Kold Draft cubes and three cracked ones. Stir until cold (around 10 seconds). Strain into a cold coupe glass. Garnish with chilled pickled onion on a toothpick. See acast.com/privacy for privacy and opt-out information.

In this week's episode, Terri is looking for ways to laugh more. Being a contestant on a trivia game show was a good start, but trying to put magnetic lashes on herself really made her laugh. Give us a Call (636) 649-4839 that's (636) Mix-itFX Follow Terri on Instagram Mixing Up Midlife Facebook Page Join the Mixing Up Midlife Discussion Facebook Group Email Terri: MixingupMidlife@gmail.com Visit the Mixing Up Midlife website Today's drink was the Last Laugh, created by bartender Abigail Gullo  To Make: 3/4 ounce gin 3/4 ounce green Chartreuse 3/4 ounce maraschino liqueur 3/4 lime juice cava, to top Garnish: lime twist  DIRECTIONS Add first four ingredients to a cocktail shaker. Add ice, cover and shake well. Strain into a champagne flute. Top with cava and garnish with a lime twist. Click here for Charisma on Command’s take on how to laugh more and here for the original Ellen Degeneres and Julia Roberts clip You're the average of the five people you spend the most time with Daryn Carp Instagram Darren Goldberg Instagram Daryn and Darren Gameshow  Ardell Magnetic Lashes  

On this weeks episode the lawyers sample the Negroni cocktail.  The Negroni is a concoction from the favorite bartender of a Count Camillo Negroni of Florence, Italy.  It's made with: 1 oz. London dry gin 1 oz. Campari 1 oz. vermouth rosso   Directions Add the ingredients together in a cocktail shaker. Shake well with cracked ice. Strain into a glass over cubed ice. Garnish with a twist of orange peel.  Here is a recipe from Esquire.   The topics this week are all over the place: Scotus blocks state of Texas from executing a mentally disabled man. I can't believe it's not Baltimore: Sex Dungeon Politicians. Jeremy sings, talks, dances like R.Kelly.  Yes, that R. Kelly. Lawyers on the Rocks features Jeremy Eldridge, Kurt Nachtman and Adam Crandell. This triumvirate of lawyers will give you their unsolicited opinion on everything legal and illegal, while enjoying a handcrafted cocktail. Lawyers on the Rocks is sponsored by the Law Office of Eldridge, Nachtman & Crandell, LLC and produced by Up Next Creative, LLC.

Who doesn't love a smoothie?  This is one of those articles that will make you crave something in the end.  By something, I mean a smoothie.  We are going to use all kinds of fruits, herbs, and vegetables to make some amazing recipes you'll use for life.  I'll also put a link in to show you what kind of machine I use if you are a beginner smoothie maker who wants to get off to a great start.  WHY SMOOTHIES? I say why not, but that's not exactly helpful.  Smoothies are an incredibly healthy snack that can also replace a meal.  They're easy and quick to make, plus they have the bonus of tasting really, really good! HEALTH BENEFITS The health benefits differ depending on what you're putting in your smoothie.  In a general sense if we are using fruits, herbs and veggies then you will be getting antioxidants, about every vitamin possible, just at different times as we use different recipes, protein, and probiotics. TYPE OF MACHINE I USE In the past I have used a regular blender with a single blade you can purchase at any store.  However, since I make a smoothie on average once a day this machine quickly wore out and the plastic cracked. Knowing I would need an upgrade I did a little research and chose this machine.  With the double blade system, it has worked amazing and also chops through my frozen fruits and ice in half the time. I highly recommend it if you are in need of a new one or even want to gift it to a friend who is excited to start their journey in smoothie making. SMOOTHIE RECIPES With everything else covered it is now time to start making some taste heightening smoothies.  This first smoothie is my go-to smoothie that's quick and one where I always have the ingredients on hand. STRAWBERRY BANANA WITH PEANUT BUTTER POWDER AND TURMERIC  Ingredients: Bananas, 2 Turmeric, 1 Tsp Fresh or Frozen strawberries, 2 to 3 cups  Peanut Butter Powder, 2 Tsp.  For those of you not familiar with peanut butter powder it's merely three ingredients of peanuts, kosher salt, and coconut palm sugar.  It adds a bit of flavor but also gives a boost of protein to your smoothies. Milk, 3 + cups. I use raw organic from my cow but any kind you prefer will work. Directions: Add your fresh or frozen strawberries with enough milk to cover and blend.  I prefer frozen because I like a thicker smoothie.  If you have fresh and want a thicker consistency but don't have time to freeze them, add a cup of ice and blend with the milk. Once your strawberries are smooth you can add your bananas and a touch more milk if needed and blend again. Last, add your turmeric and peanut butter powder being sure to sprinkle them on the top instead of dumping them in globs. Blend once again and finished by adding enough milk to make a blender full. Simple Variations: Using the same directions above, you can add little variations to your basic smoothie.  Take out a banana if you need the room and add a handful of spinach, or kale. MANGO AND PEPPERMINT SMOOTHIE Ingredients: Mangos, 2 cups Milk of choice, 3 + cups Fresh sprigs of peppermint, 2 Bananas, 2 Vanilla, 1 Tsp Directions: Add your fresh or frozen mangos with enough milk to cover and blend.  I prefer frozen because I like a thicker smoothie.  If you have fresh and want a thicker consistency but don't have time to freeze them, add a cup of ice and blend with the milk. Once your mangos are smooth you can add your bananas and a touch more milk if needed and blend again. Last, add your vanilla and fresh sprigs of peppermint. Blend once again and finished by adding enough milk to make a blender full. HAWAIIN PUNCH Ingredients: Pineapples, 1 cup Strawberries, 1 cup Banana, 1 Yogurt, 1/2 to 1 cup Mango, 1 cup Milk, 3 + cups Turmeric, 2 Tsp Directions: Add your fresh or frozen fruit with enough milk to cover and blend.  I prefer frozen because I like a thicker smoothie.  If you have fresh and want a thicker consistency but don't have time to freeze them,

Quick Cooked Broccoli and Awesome Vegetable Broth Ingredients: 4 cups chopped broccoli into florets1 lime Sea salt Lemon pepper Garlic powder Ginger powder Onion powder Directions: Add water into 12 inch diameter sauce pan and add 1/2-3/4 inch of water Continue reading Quick Cooked Broccoli and Awesome Vegetable Broth!→ The post Quick Cooked Broccoli and Awesome Vegetable Broth! appeared first on .

Harvesting time for maple syrup is drawing to an end, and you can be sure New York producers are out tapping their trees when the weather’s right. Helen Thomas, executive director of the New York State Maple Producer’s Association, said this season ran slightly longer than usual, due to a cold March. “We need to have days that are above freezing, but an optimum temperature is around 40 degrees during the daytime,” Thomas explains. “The tree recognizes that it’s warm enough and time to get going when those daytime temperatures reach 40 degrees. At night the tree will keep running if it’s above freezing.” She said 25 degrees is optimal temperature at night, to stop the flowing overnight. Once the sap’s collected, its sugar content is boosted. “Sap is about 2 percent sugar concentration, as it comes out of the tree,” Thomas said. “We have to take out enough water to turn it to 67 percent sugar concentration.” That’s done through a process called reverse osmosis, and by evaporating the water.You may be surprised to learn Thomas doesn’t use syrup for pancakes or waffles all that much. She more commonly uses it as a glaze for her vegetables. She also has a handy converter that allows her to substitute maple syrup for other sweeteners, like sugar, in most recipes. Try out Thomas’ converter, and some of her recipes, below. (Photo Courtesy New York State Maple Producer's Association) Maple Conversion GuidelinesCourtesy New York State Maple Producer's Association Pure Maple Syrup is a natural sugar made by the evaporation of the sap of several species of maple trees. The combination of sugar, black, soft or red maples and a climate unique to eastern North American allows for the early spring harvest of this all-natural delicious sweetener. For 1 cup white granulated sugar, use 1 cup maple granulated sugar or use 1 cup maple syrup and reduce other liquids by 3.7 ounces (just under 1/2 cup) For 1 cup packed brown sugar, use 1 cup plus 1 tablespoon maple syrup and reduce other liquids by 1/2 cup 100 grams of maple syrup equal 67 grams granulated sugar plus 23 grams of water The influence of the maple flavor on the recipe is most closely related to the color of the syrup used. The maple flavor is more pronounced and robust in darker syrups. The flavor of granulated maple sugar is influenced greatly by the grade (light through extra dark) of syrup used it its production. Maple Fruit Dip By Helen Thomas8 oz. cream cheese, room temperature½ cup sour cream¼ cup granulated maple sugar2 tablespoons extra dark maple syrupDirections: Soften cream cheese at room temperature. Fold in other ingredients. Enjoy on fruit slices, graham cracker pieces, etc. Maple Soy GlazeCourtesy New York State Maple Producer’s AssociationFor chicken, pork tenderloin or chops, scallops, salmon2 cups pure New York State Maple Syrup¼ cup light soy sauce1 cup water2 inch piece fresh ginger, sliced3 whole cloves garlic4 stars star anise2 tablespoons whole corianderDirections: Add all ingredients to sauce pan and simmer 20 minutes. Strain through a fine mesh sieve. In the meantime, pan sear the meat. Transfer the meat to an uncovered roasting pan, drizzle with glaze, and roast at appropriate temperature until done, glazing every 5 minutes or so.