Podcasts about Drizzle

It's a random Thursday, so here's a BONUS listener write in episode. Enjoy! Sponsors: Hiyahealth.com/bigmad - Receive 50% off your first order. This deal is not available on their regular website. Get your kids the full-body nourishment they need to grow into healthy adults. Save your smile and your bank account with Remi! Get up to 50% off your custom-fit mouth guard at https://www.shopremi.com/BIGMAD today! Graza.com/BIGMAD - Use promo code BIGMAD to get 10% off of TRIO which includes Sizzle, Frizzle and Drizzle, and get to cookin' your next chef-quality meal. Critical Incidents - Subscribe, rate, and share. Learn more about your ad choices. Visit podcastchoices.com/adchoices

244: This week, I'm joined by Lindsey Meehleis, a certified midwife, doula, lactation consultant, EMT, CPR instructor, and neonatal resuscitation provider. Lindsey brings a truly holistic approach to birth, and our conversation dives deep into the importance of honoring the natural physiology of labor. As someone on my own fertility journey, I asked all the questions I've been curious about — from how to find a midwife to what real support during birth looks like. We explore the over-medicalization of birth in the Western world, how to prepare for a more empowered and informed birthing experience, and why individualized care matters so much. Lindsey's wisdom and passion for supporting women through this rite of passage is incredibly inspiring — I left this conversation wanting her by my side when I give birth someday. Topics Discussed: What is the difference between a midwife and a doula? How can I prepare for a natural birth in a medicalized world? Are epidurals and Pitocin necessary for every labor? What are the risks of relying on baby formula over breastfeeding? How to find a trustworthy midwife or doula? Sponsored By: Our Place | Use code REALFOODOLOGY for 10% off at fromourplace.com Timeline | Go to timelinenutrition.com/REALFOODOLOGY and use code REALFOODOLOGY for 10% off Qualia | Go to qualialife.com/REALFOODOLOGY for up to 50% off and use code REALFOODOLOGY at checkout for an additional 15% off. Pique | Piquelife.com/Realfoodology That's P-I-Q-U-E life dot com/REALFOODOLOGY.  Graza | So head to Graza.co and use REALFOODOLOGY to get 10% off of TRIO which includes Sizzle, Frizzle and Drizzle, and get to cookin' your next chef-quality meal! Cozy Earth | Go to cozyearth.com and Use code REALFOODOLOGY for 40% off best-selling sheets, pajamas, and more. Trust me, you won't regret it.   Timestamps:  00:00:00 – Introduction 00:03:42 – How birth became medicalized 00:06:51 – The "PuberTea" and early health education 00:08:17 – Navigating pregnancy in the Western world 00:13:18 – Epidurals, fentanyl, and early latching challenges 00:18:10 – The risks of baby formula 00:22:25 – The impact of high fructose corn syrup 00:24:14 – Maternity leave and postpartum support 00:26:34 – Latching tips & working with lactation consultants 00:31:51 – The truth about breastfeeding 00:33:46 – A brief history of birth practices 00:35:01 – C-sections, vaginal seeding, and gut health 00:37:40 – Learning to trust your body 00:39:31 – Pitocin, natural birth, and informed choices 00:44:11 – Advocacy and the MAHA Mom Coalition 00:48:44 – Environmental toxins: Glyphosate and fertility 00:51:52 – Understanding gestational diabetes 00:55:40 – Birth centers vs. hospitals 01:00:04 – How to find a midwife or doula 01:02:13 – Managing emergencies during birth 01:07:10 – Why individualized birth care matters 01:09:10 – Midwife vs. Doula: What's the difference? 01:10:53 – Addressing concerns about home birth 01:13:58 – Where to find Lindsey Meehleis Show Links: Sperm counts have declined by over 50% globally The U.S. fertility rate has dropped from 2.48 in 1970 to just 1.64 toda The U.S. maternal mortality rate has increased by over 60% in two years Black women are 2.6 times more likely to die from pregnancy-related causes than white women. Hispanic maternal mortality rates The World Needs 900,000 More Midwives Breastfeeding rates Worker protections need to be implemented Check Out Lindsey:  Instagram https://www.theremembering.com/media https://www.maha-mom-coalition.com/ Check Out Courtney:  LEAVE US A VOICE MESSAGE Check Out My new FREE Grocery Guide! @realfoodology www.realfoodology.com My Immune Supplement by 2x4 Air Dr Air Purifier AquaTru Water Filter EWG Tap Water Database Produced By: Drake Peterson

April outdoor adventures! Top 5 Things To Do in the Outdoors now: hike through blooming trails, snap photos of nature, fly kites, visit greenhouses, and bike amidst the beauty. Plus, master gas griddle BBQ tips and learn 5 Easy Steps to Seasoning a gas BBQ griddle! Join hosts Rebecca Wanner aka ‘BEC' and Jeff ‘Tigger' Erhardt with The Bend Radio Show & Podcast, your news outlet for the latest in the Outdoors & Western Lifestyle! TOP 5 THINGS TO DO OUTDOORS IN APRIL Take A Hike: Weather is warmer now and the first flowers of spring are blooming, go alone or with the family and explore a local nature trail. Photograph Nature: From signs of spring to new baby animals to summer birds arriving daily; Nature Photography is a fun way to share the excitement of spring. With almost all carrying a cellphone, your camera is already in your pocket - now use it to capture life. Windy? Fly A Kite: When is the last time you flew a kite, or have your children ever gotten the chance. April tends to have a few windy days so buy a kite for some fun. Visit a Greenhouse or Botanical Garden: Once the weather warms, we all get the itch to be outside. On the days not so nice, take a stroll through a local greenhouse or botanical garden to become inspired on what your gardening plans might look like. A great way to educate yourself on the various plants that will thrive in your climate zone. Enjoy A Bike Ride: Get the bicycle out, air up the tires and hit the trail or road. The weather is perfect for a sweatshirt or light jacket plus the addition of seeing nature along the way makes for a perfect biking combination… just don't forget the helmet! WHY COOK ON GAS GRIDDLE BBQ; HOW TO SEASON & MAINTAIN A GRIDDLE Grilling in the bbq world or using a smoker has been a long lasting tradition when it comes to the outdoors. If you haven't purchased a griddle to try, you might realize you are missing out. We jumped on the bandwagon of adding the outdoor propane griddle a few years back. As a result of the diversity, we now own two in different sizes.  The first purchase was a 4 burner propane gas Pit Boss Griddle. We chose this one for the front grease cleanout location as where the griddle stays on our cabin deck, that is more accessible. The second purchase was a 17” propane gas Blackstone Griddle. After realizing how easy it was to cook all our meals on the larger version, we opted for a more compact one to take along camping, going to the lake or for picnics.  CONS OF BBQING: Regardless if it is a Griddle, Grill or Smoker; we have learned the same issue applies and that is providing an area with minimal wind. Now there are “windshields” one can make or build, but we have had to watch the wind regardless when using any of these. NOTE: Do not use a griddle, grill or smoker inside of buildings. GRIDDLE SEASONING & MAINTENANCE Once purchasing a griddle, before use it is an ABSOLUTE MUST that one reads the manufacturer's booklet regarding the Preparation, Seasoning and Maintenance of the griddle to ensure the longevity of the cooking top but also so that food doesn't stick and tastes desirable. 5 Easy Steps To Season A Gas Griddle BBQ Rust Removal: New or Old moisture may collect on the cooking surface causing a patch of rust or a rough spot. Scrub away any rust or rough spots using a Scotch Brite pad. Clean Griddle: If the griddle is new from the factory, it may come with a thin oil coating. To clean us a small amount of mild dish soap in warm water to remove the factory coating. Proceed to also wipe off everything else after use with a clean damp cloth. Seasoning A Griddle: A griddle must be seasoned before use. First turn all burners on high heat, allowing for the griddle cooking surface to begin changing color. Using high smoke point cooking oil like flaxseed, drizzle it all over the surface. Careful it is HOT. Have ready a pair of tongs or heat-resistant gloves, take a lint-free cloth as the goal is to evenly wipe or coat the entire cooking surface including the tight corners as well as the outside of the griddle surface. Wait and Repeat 3x: This is a slow process, and needs to be repeated a minimum of three times. The oil will start to smoke with the burners being on High. Wait until you see that the smoke has stopped. Drizzle and wipe another coating of oil thoroughly. Repeat the process until there have been at least 3 applications. READ YOUR GRIDDLE SEASONING INSTRUCTIONS. Coat To Protect: Once the initial oil seasoning is complete, turn the burners off so that the surface may cool to where it is warm to the touch. Using a lint free cloth, begin wiping a sealing product such as BuzzyWaxx (beeswax). Bacon Up - Bacon Grease, or manufacturer's of griddles offer their own products. A thin coat is all that is needed, just make sure you reach all the corners. After completing these 5 simple steps, your griddle is ready for breakfast, lunch or dinner! So now start slinging some hash, becoming your own hibachi backyard grill or even try baking cookies - ENJOY! FIELD REPORTS & COMMENTS Call or Text your questions, or comments to 305-900-BEND or 305-900-2363 Or email BendRadioShow@gmail.com FOLLOW Facebook/Instagram: @thebendshow https://www.facebook.com/thebendshow SUBSCRIBE to The Bend YouTube Channel. Website: TheBendShow.com http://thebendshow.com/ #catchBECifyoucan #tiggerandbec #outdoors #travel #cowboys The Outdoors, Rural America, And Wildlife Conservation are Center-Stage. AND how is that? Because Tigger & BEC… Live This Lifestyle. Learn more about Jeff ‘Tigger' Erhardt & Rebecca Wanner aka BEC here: TiggerandBEC.com https://tiggerandbec.com/ WESTERN LIFESTYLE & THE OUTDOORS Tigger & BEC are News Broadcasters that represent the Working Ranch world, Rodeo, and the Western Way of Life as well as advocate for the Outdoors and Wildlife Conservation. Outdoorsmen themselves, this duo strives to provide the hunter, adventurer, cowboy, cowgirl, rancher and/or successful farmer, and anyone interested in agriculture with the knowledge, education, and tools needed to bring high-quality beef and the wild game harvested to your table for dinner. They understand the importance in sharing meals with family, cooking the fruits of our labor and fish from our adventures, and learning to understand the importance of making memories in the outdoors. Appreciate God's Country. United together, this duo offers a glimpse into and speaks about what life truly is like at the end of dirt roads and off the beaten path. Tigger & BEC look forward to hearing from you, answering your questions and sharing in the journey of making your life a success story. Adventure Awaits Around The Bend. References https://bse.unl.edu/space2 https://pitboss-grills.com/grills/griddles https://blackstoneproducts.com/collections/griddles https://www.scotch-brite.com/3M/en_US/p/d/cbgnbrus1614/ https://buzzywaxx.com/ https://baconup.com/  

The 665th of a series of weekly radio programmes created by :zoviet*france: First broadcast 5 April 2025 by Resonance 104.4 FM and CJMP 90.1 FM Thanks to the artists and sound recordist included here for their fine work. track list … :zoviet*france: - A Duck in a Tree Link 665a 00 Tara Watson - Intro 01 [unknown sound recordist / BBC] - Coffee – Coffee Grinder Filled, Operated 02 HAL9K - Distorted Tail 03 David Lee Myers - I'm Worried Bro 04 Whitney Johnson & Lia Kohl - 48|50 05 Colossal Letdown - Glenfarg 06 Freetousesounds - Geofone, Rain, Car, Interior, Drizzle, Impact, Moody, Dark, Hollow, VWT6, Iceland, 19232, 01 07 Plastikman - Passage (Out) 08 John Hudak / :zoviet*france: - zf / John Hudak v2 ++ Tara Watson - Outro … :zoviet*france: - A Duck in a Tree Link 665b

Some say seeing is believing—but what about hearing? In this episode, we investigate actual recordings, chilling photos, and video evidence that could prove the existence of ancient warrior spirits, Bigfoot, and other paranormal entities.  Bigfoot: Howls, Growls and Massive Footprints Corinne can barely contain herself as we break down first-hand accounts of massive footprints, a recordings of strange creatures whooping, and a startling new case from a listener who found giant tracks near their home. Could this be proof that Sasquatch is closer than we think? The Nightmarchers: A Deadly Procession Caught on Camera? A viral image taken during a Hawaiian ultra-marathon has left the internet divided and terrified—is this a Nightmarcher emerging from the shadows, or something even more mysterious? We dive into the legend of these ancient warrior spirits, the eerie first-hand encounters, and the haunting sounds that signal their arrival.  This episode is packed with real-life footage, eerie recordings, and strange photographic evidence that will leave you questioning everything. If ghosts, cryptids, and the unexplained are your thing, you do not want to miss this one. Hawaii's “Ghost Guy” Lopaka Kapanui – who was recognized by the state legislature for being a storyteller and perpetuating a lot of the Hawaiian stories. Watch Kapuni's telling of a haunting nightmarchers encounter.  Watch the video version here. This Episode is Sponsored by Smalls & Graza. Smalls cat food is protein packed recipes made with preservative free ingredients you'd find in your fridge. Give your cat the food they deserve Head to Smalls.com and use promo code TGOG at checkout for 50% off your first order PLUS free shipping!  Graza is our favorite olive oil! Head to Graza.co and use TGOG to get 10% off of TRIO which includes Sizzle, Frizzle and Drizzle, and get to cooking your next chef-quality meal! Have ghost stories of your own? E-mail them to us at twogirlsoneghostpodcast@gmail.com New Episodes are released every Sunday at 12am PST/3am EST (the witching hour, of course). Corinne and Sabrina hand select a couple of paranormal encounters from our inbox to read in each episode, from demons, to cryptids, to aliens, to creepy kids... the list goes on and on. If you have a story of your own that you'd like us to share on an upcoming episode, we invite you to email them to us!  If you enjoy our show, please consider joining our Patreon, rating and reviewing on iTunes & Spotify and following us on social media! Youtube, Instagram, TikTok, Facebook, and Discord. Edited and produced by Jaimi Ryan, original music by Arms Akimbo! Disclaimer: the use of white sage and smudging is a closed practice. If you're looking to cleanse your space, here are some great alternatives! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Another week, another RHOBH-adjacent legal deep dive! This time, we're untangling the wild financial web of PK Kemsley—from his star-studded business ventures and high-stakes gambling to bankruptcy and legal filings on both sides of the pond. He's got quite the resume and we've got all the juicy details. What's on the docket? Life and work updates from the ladies! PK's business ventures, from the Spurs to Planet Hollywood His gambling history and that infamous 22-million-dollar Bellagio lawsuit A stroll through his star-studded past (yes, The Apprentice UK included!) Details of his bankruptcies and various legal battles & so much more! Stay tuned for part 2.  Access additional content and our Patreon here: https://zez.am/thebravodocket  The Bravo Docket podcast, the statements we make whether in our own media or elsewhere, and any content we post are for entertainment purposes only and do not provide legal advice. Any party consuming our information should consult a lawyer for legal advice. The podcast, our opinions, and our posts, are our own and are not associated with our employers, Bravo TV, or any other television network. Cesie is admitted to the State Bars of California and New York. Angela is admitted to the State Bars of Texas, Kansas, and Missouri.  Thank you to our incredible sponsors! Rula: Connect with quality therapists and mental health experts who specialize in you at https://www.rula.com/bravodocket #rulapod   Air Doctor: Head to AirDoctorPro.com and use promo code DOCKET to get UP TO $300 off today!   Graza: Head to Graza.co and use code DOCKET to get 10% off of TRIO which includes Sizzle, Frizzle and Drizzle, and get to cookin' your next chef-quality meal!   Quince: Go to quince.com/docket for 365-day returns, plus free shipping on your order!   Lume: Get 15% off with promo code BRAVODOCKET at LumeDeodorant.com! #lumepod   L-Nutra: Prolon is offering The Bravo Docket listeners 15% off sitewide plus a $40 bonus gift when you subscribe to their 5-Day Program! Just visit ProlonLife.com/DOCKET   Wayfair: Get renovating with Wayfair. Head to Wayfair.com right now. Learn more about your ad choices. Visit megaphone.fm/adchoices

Comedians Noel Miller and JR De Guzman come by the kitchen to chat while I make them black bean mole and corn fritters… And the topics are WILD – everything from JR's hot mom to sex after pregnancy. We also deep dive Noel's ethnicity, talk about sex addicts anonymous, and create a hit song. Follow Noel Miller: https://www.instagram.com/thenoelmiller Follow JR De Guzman: https://www.instagram.com/jrdguz This episode is brought to you by Graza. Head to https://Graza.co and use BURNING to get 10% off of TRIO which includes Sizzle, Frizzle and Drizzle, and get to cookin' your next chef-quality meal! SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer Black Bean Mole, Street Corn Fritters with Chili Lime Crema Black Bean Mole * ½ LBS crumbled chorizo * 1 cup chopped onion * 1 cup chopped sweet red pepper * Garlic cloves * 1 can black beans * 1 can pinto beans * 1 can black-eyed peas * 1 ½ cups tomatillo salsa * 1 cup chili sauce * 2 TBSP honey * 1 TBSP instant coffee granules * 1 tsp cinnamon * 3 ounces semi-sweet chocolate * Queso fresco * Avocado * Tortillas 1. Preheat oven to 375 2. In large skillet, cook chorizo, onion, red pepper, and garlic over medium heat untul chorizo is browned 3. Add remaining ingredients and mix well 4. Bake, uncovered for 40 minutes 5. Sprinkle with queso fresco, serve with avocado and warmed tortillas Street Corn Fritters * 3 cups frozen corn kernels, defrosted * ½ cup diced red onion * 1 diced jalapeno * ½ cup finely minced cilantro * 1 cup shredded cotija/chihuahua cheese * 1 cup flour * 2 TBSP cornmeal * 1 ½ tsp baking powder * Salt and pepper * 2 tsp tajin * 1 tsp garlic powder * 1 cup half and half * 2 eggs * Cotija cheese crumbled * Frying oil 1. Combine everything except half and half, eggs, and crumbled cotija 2. Beat eggs then add to mixture with half and half 3. Form patties then fry in oil 4. Top with chili lime crema and cotija cheese crumbles Chili Lime Crema * ½ cup sour cream * ½ lime, juiced and zested * 1 tbsp cilantro * 1 tsp chili powder * Salt to taste 1. Whisk all ingredients together and chill Berty-Boy-Rita (Vodka Margarita) * 2 Oz. Por Osos Vodka * 1 oz. Cointreau or triple sec * ¾ oz. lime juice * ½ oz. orange juice * Tajin 1. Mix all liquids, shaking well. Put tajin on the rim of your glass and pour over ice. Learn more about your ad choices. Visit megaphone.fm/adchoices

Comedians Noel Miller and JR De Guzman come by the kitchen to chat while I make them black bean mole and corn fritters… And the topics are WILD – everything from JR's hot mom to sex after pregnancy. We also deep dive Noel's ethnicity, talk about sex addicts anonymous, and create a hit song. Follow Noel Miller: https://www.instagram.com/thenoelmiller Follow JR De Guzman: https://www.instagram.com/jrdguz This episode is brought to you by Graza. Head to https://Graza.co and use BURNING to get 10% off of TRIO which includes Sizzle, Frizzle and Drizzle, and get to cookin' your next chef-quality meal! SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer Black Bean Mole, Street Corn Fritters with Chili Lime Crema Black Bean Mole * ½ LBS crumbled chorizo * 1 cup chopped onion * 1 cup chopped sweet red pepper * Garlic cloves * 1 can black beans * 1 can pinto beans * 1 can black-eyed peas * 1 ½ cups tomatillo salsa * 1 cup chili sauce * 2 TBSP honey * 1 TBSP instant coffee granules * 1 tsp cinnamon * 3 ounces semi-sweet chocolate * Queso fresco * Avocado * Tortillas 1. Preheat oven to 375 2. In large skillet, cook chorizo, onion, red pepper, and garlic over medium heat untul chorizo is browned 3. Add remaining ingredients and mix well 4. Bake, uncovered for 40 minutes 5. Sprinkle with queso fresco, serve with avocado and warmed tortillas Street Corn Fritters * 3 cups frozen corn kernels, defrosted * ½ cup diced red onion * 1 diced jalapeno * ½ cup finely minced cilantro * 1 cup shredded cotija/chihuahua cheese * 1 cup flour * 2 TBSP cornmeal * 1 ½ tsp baking powder * Salt and pepper * 2 tsp tajin * 1 tsp garlic powder * 1 cup half and half * 2 eggs * Cotija cheese crumbled * Frying oil 1. Combine everything except half and half, eggs, and crumbled cotija 2. Beat eggs then add to mixture with half and half 3. Form patties then fry in oil 4. Top with chili lime crema and cotija cheese crumbles Chili Lime Crema * ½ cup sour cream * ½ lime, juiced and zested * 1 tbsp cilantro * 1 tsp chili powder * Salt to taste 1. Whisk all ingredients together and chill Berty-Boy-Rita (Vodka Margarita) * 2 Oz. Por Osos Vodka * 1 oz. Cointreau or triple sec * ¾ oz. lime juice * ½ oz. orange juice * Tajin 1. Mix all liquids, shaking well. Put tajin on the rim of your glass and pour over ice. Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to our Saint Patrick's Day Lit for Christmas party of Season Five!In this episode, Marty and Beth get bombed on Bailey's Mint Mudslides and discuss "Christmas Morning" by Irish writer Frank O'Connor.   BONUS POINTS:  Take a shot every time Beth makes a seuxal innuendo. CAUTION: You WILL get very drunk.SPIRIT OF CHRISTMAS PRESENTBailey's Mint Mudslide:Ingredients:Two shots original Bailey's Irish CreamOne shot Creme de Menthe SyrupOne shot Vanilla CreamerHershey's Chocolate Syrup1 cup of ice1 Hershey's kissDirections:In a blender, put ice, Bailey's Irish Cream, Creme de Menthe, and Vanilla Creamer. Blend well.Drizzle sides of glass with Hershey's Chocolate Syrup.Pour blended mixture into drizzled glass.Add Hershey's kiss, if desired.Non-Alcoholic Directions:Substitute two scoops of mint chocolate chip ice cream for the Bailey's Irish Cream and Creme de Menthe. Eliminate the ice. Double the Vanilla Creamer (2 shots) to thin the mixture. 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 two poetry collections, The Mysteries ofthe Rosary from Mayapple Press and A Bigfoot Bestiary and Other Wonders from Modern History Press .  For more of Marty's thoughts and writing visit his blog Saint Marty (saintmarty-marty.blogspot.com).  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 hasworked 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:The Dubliners. "Whiskey in the Jar." More of the Hard Stuff. Major Minor, 1968.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:O'Connor, Frank.  "Christmas Morning." Collected Short Stories. New York, Knopf, 1981.

Making your own Passata 12 ripe tomatoes 2 sticks rosemary 10 cloves garlic, peeled and crushed slightly 1/2 tsp flaky salt 1 fresh chili, stalk removed and cut in half 1 tbsp honey Start by turn on your oven to 220*c Cut the tomatoes in half and lay onto a roasting tray, sprinkle over some flaky salt, smashed garlic, chili and rosemary. Drizzle with a little oil and fire into the oven to roast. Roast at for 30 minutes or until the tomatoes just start to collapse and colour. Remove and allow to cool, using a potato masher or stick blender to puree the tomatoes into a sauce. Now pass the sauce through a sieve to remove all the seeds and any skins. Place the sauce back into a pot and bring up to a simmer, skimming of any fat raising to the surface. Add honey and check the seasoning and its ready to bottle. LISTEN ABOVESee omnystudio.com/listener for privacy information.

There's special magic in the ritual of birthdays. Sadly, many adults relegate the wonder and celebration of birthdays to childhood, believing that it is juvenile to honor this yearly ritual in adulthood. Some want to celebrate their birthdays, but feel that someone else should lead the charge. This often results in feelings of disappointment when others fail to meet your expectations. What if there's another way? This year, consider making your birthday extra special for yourself. Set the tone and rhythm that feels right to you. Make it hum with magic, whether it's a milestone birthday or not. Take time to reflect on the past year and intentionally look ahead on the year to come. Join me in my birthday ritual, may it serve as inspiration to honor your next trip around the sun! What am I reading?The Peculiar Garden of Harriet Hunt: A Novel by Chelsea IversenThe New Menopause: Navigating Your Path Through Hormonal Change with Purpose, Power, and Facts by Mary Claire Haver What's playing on repeat?Brimful of Asha remix by Fatboy Slim, original by CornershopWhat's for dinner?Butter bean SaladIngredients:2 cans butter beans 2 diced avocados2 cups halved grape tomatoesDiced fresh mozzarellaDiced bell pepper Drizzle olive oilDrizzle balsamic vinegar or glaze Salt and pepper Fresh basil *Optional additions: chicken, cucumbersInstructions: Add all ingredients into a big bowl, toss with olive oil, vinegar, and salt and pepper. Enjoy! Berries & Fresh Maple Whipped Cream Ingredients:Wash and slice a big bowl of freshstrawberries and blueberries1 cup heavy whipping cream3 tablespoons maple syrup½ teaspoon vanilla extract⅛ teaspoon saltInstructions:Place the heavy whipping cream, maple syrup, vanilla extract and salt in a large mixing bowl and beat on low speed with an electric mixer until the cream is foamy, about 1 minutes.Increase to medium-high speed and continue beating until the cream forms stiff peaks.Top berries with whipped cream, enjoy! Support the show

This week, we let fate decide as we pull topics at random, leading us down a rabbit hole of sweet, sexy and sinister stories. Who knows where the conversation will take us – From ghostly whispers to spine-tingling personal experiences, every story is a mystery waiting to unfold. Will we summon a spirit from the archives? Stumble into a conspiracy? Accidentally invite a ghost into the studio? (It wouldn't be the first time.) This supernatural smorgasbord includes: A mother receiving messages from beyond from her late child. A home with dark energy linked to the Boston Strangler. Sexy time with a GHOST Ouija board warnings and a session gone wrong. Stay spooky, and we'll see you on the other side!

Timestamps (8:53) - Adan Manzano Update (15:10) - Truck Drivers According to the FBI's former assistant director Frank Figliuzzi, long-haul truckers may be responsible for over 850 murders in the United States  In this episode of the True Crime Society Podcast, we discuss: The case of long-haul trucker Robert Ben Rhoades, the Truck Stop Serial Killer.   Rhoades has been convicted of four murders and is thought to have killed at least 50 people during his crime spree.   He made a ‘torture dungeon' in the cab of his truck so that he could restrain his victims. The cases of missing people Judith Casida and Patrick Carnes.   Judith and Patrick have no known connection, but they both disappeared from the exact same desolate exit ramp in Nevada.  Judith disappeared in 2006 and Patrick disappeared in 2011.   Both of their vehicles were left behind and no trace of them has ever been found.  Could they have been victims of a serial killer? Read our blog for these cases Be sure to join us on Patreon for exclusive, ad-free content Follow us on Instagram for the latest crime news This episode is sponsored by: Graza - Head to Graza.co and use TCS to get 10% off of TRIO which includes Sizzle, Frizzle and Drizzle, and get to cookin' your next chef-quality meal!

Relationship advice, unpopular opinions, assholes, questions for us, and more. This week's episode is Best of Patreon - Tommy's Picks. Get your fan code today, and grab your tickets starting Feb. 7 to join us for CrimeWave at Sea 2025 - https://crimewaveatsea.com/sinister Click here for this week's show notes. Click here to sign up for our Patreon and receive hundreds of hours of bonus content. Please click here to leave a review and tell us what you think of the show. Check out "Ladies & Tangents" on Spotify, Apple Podcasts, or wherever you get your podcasts. Please consider supporting the companies that support us! -Visit outschool.com and use code CREEPY for up to $20 off your child's first class or tutoring session on Outschool! -Go to Quince.com/creepy for free shipping on your order and 365-day returns. -Head to Graza.co and use CREEPY to get 10% off of TRIO which includes Sizzle, Frizzle and Drizzle, and get to cookin' your next chef-quality meal!

The Phantoms are back in Youngstown after getting 3 out of 4 wins on a long Western Conference swing. We welcome Assistant Captain Conner de Haro back to the show, and for the first time ever, we recommend that you stick around to the very end of this episode!Send us a textMerch Store Official WebsiteFacebook This recording is the sole view of the members of the Dump & Chase Podcast. This is a non-commercial fan production. We are not affiliated with or compensated by the Youngstown Phantoms, the United States Hockey League, or any league, club, or team. © 2025 Dump & Chase Podcast. All Rights Reserved

Comedians Nick Thune and Trae Crowder come over for homemade gnocchi – vegan style. We talk Nick's sobriety, Trae's weight fluctuation… and lots of guy stuff: farts, jerking off, and porn to be specific. Check out Nick's new YT Special, Born Young here! https://tinyurl.com/tbtncjby Check out Trae's new YT Special, Trash Daddy here! https://tinyurl.com/mt4777zk Follow Nick Thune: https://www.instagram.com/nickthune Follow Trae Crowder: https://www.instagram.com/officialtraecrowder This episode is brought to you by Lightstrike. Learn more about Lightstrike at https://Drinklightstrike.com or follow on TikTok and Instagram @drinklightstrike. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer Vegan Gnocchi Bolognese And Caprese Salad With Bocconcini Gnocchi * 1.5 LBS russet potatoes peeled, baked, and riced * Salt to taste * 2 TBSP olive oil * 2 ½ cups AP flour 1. Rice and mash potatoes until no longer lumpy 2. Combine riced potatoes, salt, olive oil, and flour. Knead into a cohesive ball 3. Keeping remaining dough covered as you work, section off, roll out into sausage length and. Cut into ¾” pieces 4. Roll each piece on the back of a fork and place on floured surface 5. Bring water to a boil and drop in gnocchi, cooking for 4-5 minutes or until they float Bolognese * ½ diced sweet onion * 2 TBS olive oil * 2 medium carrots, chopped * 1 stalk celery, diced * 6 cloves garlic, chopped * 12 ounces vegan beef * 1 tsp Italian seasoning * 1 TBS tomato paste * ½ cup red or marsala wine * 1 tsp agave syrup * 1 can tomato sauce * 2 cups vegetable broth * 2 bay leaves * 1/3 cup vegan parmesan * Salt and pepper to taste 1. Heat olive oil in pan and add onion, carrots, celery and garlic 2. Season with salt and pepper, sauté until onion is translucent 3. Add “beef”, breaking up with spoon until it's in small pieces, combine veggies and sauté an additional 5 minutes until browned 4. Add Italian seasoning, tomato paste, and red wine stirring to combine 5. Add agave, tomato sauce, veggie broth and bay leaves, stirring 6. Reduce heat, cover and simmer for 10 minutes 7. Stir in cheese, simmer an additional 10 minutes 8. Pour on top of gnocchi Caprese Salad with Bocconcini * 6 sliced vine ripe or heirloom tomatoes * 6 sliced bocconcini balls * Bunch of basil leaves * Balsamic glaze to taste * Salt and pepper to taste 1. Layer cheese slice, tomato slice, and basil leaves on a plate 2. Drizzle balsamic glaze and sprinkle with salt and pepper Learn more about your ad choices. Visit megaphone.fm/adchoices

Comedians Nick Thune and Trae Crowder come over for homemade gnocchi – vegan style. We talk Nick's sobriety, Trae's weight fluctuation… and lots of guy stuff: farts, jerking off, and porn to be specific. Check out Nick's new YT Special, Born Young here! https://tinyurl.com/tbtncjby Check out Trae's new YT Special, Trash Daddy here! https://tinyurl.com/mt4777zk Follow Nick Thune: https://www.instagram.com/nickthune Follow Trae Crowder: https://www.instagram.com/officialtraecrowder This episode is brought to you by Lightstrike. Learn more about Lightstrike at https://Drinklightstrike.com or follow on TikTok and Instagram @drinklightstrike. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer Vegan Gnocchi Bolognese And Caprese Salad With Bocconcini Gnocchi * 1.5 LBS russet potatoes peeled, baked, and riced * Salt to taste * 2 TBSP olive oil * 2 ½ cups AP flour 1. Rice and mash potatoes until no longer lumpy 2. Combine riced potatoes, salt, olive oil, and flour. Knead into a cohesive ball 3. Keeping remaining dough covered as you work, section off, roll out into sausage length and. Cut into ¾” pieces 4. Roll each piece on the back of a fork and place on floured surface 5. Bring water to a boil and drop in gnocchi, cooking for 4-5 minutes or until they float Bolognese * ½ diced sweet onion * 2 TBS olive oil * 2 medium carrots, chopped * 1 stalk celery, diced * 6 cloves garlic, chopped * 12 ounces vegan beef * 1 tsp Italian seasoning * 1 TBS tomato paste * ½ cup red or marsala wine * 1 tsp agave syrup * 1 can tomato sauce * 2 cups vegetable broth * 2 bay leaves * 1/3 cup vegan parmesan * Salt and pepper to taste 1. Heat olive oil in pan and add onion, carrots, celery and garlic 2. Season with salt and pepper, sauté until onion is translucent 3. Add “beef”, breaking up with spoon until it's in small pieces, combine veggies and sauté an additional 5 minutes until browned 4. Add Italian seasoning, tomato paste, and red wine stirring to combine 5. Add agave, tomato sauce, veggie broth and bay leaves, stirring 6. Reduce heat, cover and simmer for 10 minutes 7. Stir in cheese, simmer an additional 10 minutes 8. Pour on top of gnocchi Caprese Salad with Bocconcini * 6 sliced vine ripe or heirloom tomatoes * 6 sliced bocconcini balls * Bunch of basil leaves * Balsamic glaze to taste * Salt and pepper to taste 1. Layer cheese slice, tomato slice, and basil leaves on a plate 2. Drizzle balsamic glaze and sprinkle with salt and pepper Learn more about your ad choices. Visit megaphone.fm/adchoices

Timestamps: (5:58) - Tyler Goodrich Update (15:00) - Johnny Gosch On September 5, 1982, Johnny Gosch (12) left his home in the early morning to carry out his paper route.  His father would usually go with him, but on that fateful day Johnny went alone. Witnesses reported seeing Johnny speaking to different men that morning.  His red wagon, filled with newspapers, would be found abandoned by his father.    There have been reported sightings of Johnny over the years.  Johnny's mother Noreen has said that in 1997, Johnny showed up at her home to visit her.  Johnny explained to Noreen what had happened during his abduction and said that he still feared for his life.  Noreen said she hugged him at the end of their visit, and watched him leave. Could Johnny really be alive and living a life under the radar?  Did he really visit his mother 15 years after he vanished? Read our blog for this case Be sure to follow us on Instagram for the latest crime news In our latest Patreon episode, we discuss the case of missing University of Pittsburgh student Sudiksha Konanki This episode is sponsored by :    IQBAR is the better-for-you, plant-protein based snacks made with brain-boosting nutrients to refuel, nourish, and satisfy hunger without the sugar crash.  IQBAR is offering our special podcast listeners twenty percent off all IQBAR products, plus get FREE shipping. To get your twenty percent off, text CRIME to 64-000.  Message and data rates may apply. Nutrafol is the #1 dermatologist-recommended hair growth supplement brand, trusted by over one and a half million people. See thicker, stronger, faster-growing hair with less shedding in just 3-6 months with Nutrafol.  Get $10 off your first month's subscription and free shipping when you go to Nutrafol.com and use code TCS. Graza is our new favorite olive oil.  Visit Graza.co and use TCS to get 10% off of TRIO which includes Sizzle, Frizzle and Drizzle, and get to cookin' your next chef-quality meal!

Join Amy, Brad, and special guest Ryan Chenkie as they unpack Prisma's expanding ecosystem of database tools. Ryan explains why Prisma launched their own hosted Postgres service and what sets it apart from competitors in the space. The trio examines Prisma's comprehensive feature set including Accelerate for connection pooling, Pulse for real-time events, and optimization tools that help identify performance bottlenecks. They also discuss the upcoming transition from Rust to TypeScript for Prisma's core engine, making it lighter and faster. If you've been curious about modern approaches to database management or wondering which ORM is right for your next project, this conversation provides practical insights and expert perspectives.Show Notes0:00 - Intro1:12 - Working with Prisma and Supabase2:29 - Prisma Postgres Introduction4:17 - Why Choose Postgres6:36 - Prisma's Database Adapter Flexibility8:14 - Serverless Database Architecture11:13 - Connection Pooling with Accelerate14:13 - Pulse for Real-time Database Events16:54 - Studio Integration in Prisma Console18:01 - Database Optimization Tools20:00 - Benefits of Prisma Schema Language22:10 - Prisma Schema vs SQL Definitions23:01 - Comparing Prisma and Drizzle26:24 - Future Improvements to Prisma28:52 - Ryan's History with Prisma32:05 - Learning Resources for Prisma33:37 - Picks and PlugsLinks and ResourcesPrisma ResourcesPrisma WebsitePrisma Twitter/XPrisma YouTube ChannelPrisma Postgres DocumentationPrisma ConsolePrisma VS Code ExtensionPrisma AcceleratePrisma PulsePrisma OptimizePrisma StudioRyan Chenkie ResourcesRyan's Website: https://holodeck.runRyan's YouTube Channel: https://youtube.com/@holodeck_runRyan on Twitter/XFramework and Technologies MentionedRemixRedwood JSSupabasePlanetScaleDrizzle ORMPostgresMySQLMongoDBBrad's ResourcesYouTube Channel: https://youtube.com/@bradgarropyRemix Starter: https://github.com/bradgarropy/remix-appAmy's ResourcesBuild12 Projects: https://buildtwelve.comOther Resources MentionedSkylight FrameAura FrameNetflix Show: "Making Fun"Netflix Show: "Is It Cake"

Lando Norris has won an incident-packed wet Australian Grand Prix after a couple of extreme heat. Oscar Piastri challenged him until he was told to 'hold', and then later spun out of the action. Max Verstappen and George Russell wereon the podium, but how did it all play out?The Supercars lost their Sunday race to rain but had three full-on races in the lead-up. Broc Feeney had four positions and one win; Will Brown had a win, too, and has regained the series. But the big story was a Matt Stone Racing one-two and a maiden win to Cam Hill. We look at all the other actions from Melbourne and worldwide. And if you are on the ⁠⁠⁠ACDelco⁠ ⁠⁠website, use the code AAREVL25 for a 25% discount on all your parts. All this and more on the latest episode of the ⁠⁠⁠⁠⁠Auto Action RevLimiter⁠⁠⁠⁠⁠. Check out ⁠⁠⁠⁠⁠https://autoaction.com.au/⁠⁠ ⁠⁠⁠for all the latest updates and dropping news. Thanks to Byron Clarke for production support.#F1 #Supercars #NASCAR #IMSA #LandoNorris #OscarPiastri

236: In this episode, I'm joined by Dr. Will Cole to discuss the growing momentum of the MAHA movement, the pushback it's facing, and why figures like Robert F. Kennedy Jr. are playing a key role. We explore the politicization of health and what it will take to create real change in our food system. We also cover chronic illness, the link between POTS and COVID, and the overuse of SSRIs. Dr. Cole shares insights on free speech in health science and how we can wake more people up to what's really happening. Topics Discussed: The MAHA movement & pushback Role of RFK Jr. in the fight for change Politicization of health & food system reform Chronic illness, POTS, and COVID connection Overuse of SSRIs & suppression of free speech in health Timestamps: 00:00:00 - Introduction 00:04:39 - Catching up with Dr. Will Cole 00:06:03 - Pushback against MAHA 00:10:10 - RFK Jr. & the two-party system 00:12:31 - Why we need MAHA 00:17:40 - Health is not political 00:23:47 - Health and wellness research 00:25:23 - Staying hopeful 00:30:40 - Corruption in health science 00:33:54 - The ego of the left & COVID 00:37:51 - Suppression of free speech 00:42:14 - Waking up the average American 00:45:12 - Rise in chronic illness 00:48:01 - Declining children's health 00:51:51 - Mold toxicity & toxic overload 00:54:17 - Overprescribing medication 00:57:28 - SSRIs 01:01:50 - Vagus nerve 01:04:20 - SSRIs side effects 01:08:50 - Birth control 01:10:53 - Possible root causes of POTS 01:17:16 - Long COVID & the jab 01:18:32 - Kellogg & food dye Show Links: 33: How Fasting Can Be Intuitive with Dr. Will Cole - Realfoodology Antidepressant Discontinuation: The Why & How of Tapering - Kelly Brogan Sponsored By: Our Place Use code REALFOODOLOGY for 10% off at fromourplace.com Graza So head to Graza.co and use REALFOODOLOGY to get 10% off of TRIO which includes Sizzle, Frizzle and Drizzle, and get to cookin' your next chef-quality meal! Timeline Timeline is offering 10% off your order of Mitopure. Go to timeline.com/REALFOODOLOGY. SuppCo Get 100% free access today at supp.co/REALFOODOLOGY. Qualia qualialife.com/REALFOODOLOGY for up to 50% off and use code REALFOODOLOGY at checkout for an additional 15% off. Function  Skip Function's waitlist at www.functionhealth.com/realfoodology Check Out Dr. Will: Website Instagram Youtube Check Out Courtney: LEAVE US A VOICE MESSAGE Check Out My new FREE Grocery Guide! @realfoodology www.realfoodology.com My Immune Supplement by 2x4 Air Dr Air Purifier AquaTru Water Filter EWG Tap Water Database  Produced By: Drake Peterson

Running For My Life Along with Thousands of Cheerleaders; Terrorists Lived in My Neighborhood; Effects of Roe's Overture; Cornered; Update on Stalker in the Warehouse; and The Necklace that Disappeared Get your fan code today, and grab your tickets starting Feb. 7 to join us for CrimeWave at Sea 2025 - https://crimewaveatsea.com/sinister Click here to submit your odd but true stories. Click here to sign up for our Patreon and receive hundreds of hours of bonus content. Click here to leave a review and tell us what you think of the show. Please consider supporting the companies that support us! -Head to Graza.co and use CREEPY to get 10% off of TRIO which includes Sizzle, Frizzle and Drizzle, and get to cookin' your next chef-quality meal! -For a limited time get 40% off your first box PLUS get a free item in every box for life. Go to Hungryroot.com/creepy and use code creepy. -Listeners of Sinisterhood can qualify to see a registered dietitian for as little as $0 by visiting FayNutrition.com/CREEPY. -Listen to Beach Too Sandy, Water Too Wet on Apple Podcast, Spotify, Youtube, or wherever you get your podcast!

The birds are chirping, the sun is shining, and the snowdrops and crocuses are bursting through the soil; Ostara is upon us! The Spring Equinox is a time for renewal, hope, and abundance. We're entering the light half of the year and it's now time to plant the seeds we've been lovingly protecting during the cold, winter months. What growth are you looking to nurture in your life? What seeds are you finally ready to sow? As we stroll through the muddy thaw, ponder the abundance of Ostara and the many ways it can bring richness to your life. What am I reading?The Witchy Homestead by Nikki Van de CarEve: How the Female Body Drove 200 Million Years of Human Evolution by Cat BohannonWhat's playing on repeat?Sheena is a Punk Rocker by The Ramones What's for dinner? Mediterranean Quinoa BowlIngredients3 cups cooked quinoa, from 1 cup uncooked1/2 cup cooked salmon or chicken (optional)2 cucumbers, thinly sliced1 cup cherry or grape tomatoes, halved2 avocados, dicedPickled Red OnionsFresh mint and/or parsley leavesGarlic Yogurt Sauce (1 cup Greek yogurt, 1 tablespoon olive oil, one tablespoon lemon juice, diced garlic, 1/2 teaspoon salt)Roasted Chickpeas1½ cups cooked chickpeas, drained, rinsed, and patted dryExtra-virgin olive oil, for drizzling1 teaspoon smoked paprika½ teaspoon ground cumin¼ teaspoon sea saltPinch of cayenne pepperInstructionsCook the quinoa according to this recipe.Meanwhile, make the smoky chickpeas: Preheat the oven to 425°F and line a baking sheet with parchment paper.Place the chickpeas on the baking sheet. Drizzle with olive oil and sprinkle with the smoked paprika, cumin, salt, and cayenne. Toss to coat and spread evenly on the baking sheet. Roast for 20 to 30 minutes, or until golden brown and crisp.Assemble bowls with the quinoa, chickpeas, cucumbers, tomatoes, and avocado. Top with pickled onions, and fresh herbs. Drizzle with garlic yogurt sauce and serve.Iced Butterfly Pea Flower Tea LatteIngredients:1 tbsp dried butterfly pea flowers or 5-6 fresh butterfly pea flowers (or 1 butterfly pea tea bag) more for garnish1 cup hot water1/2 cup milk of choice1-2 tsp honey, maple syrup, or sugar Ice cubes1 tsp lemon juice optional, for color change effectInstructions:Steep the dried butterfly pea flowers, fresh flowers, or tea bag for 5-7 minutes in boiled water. Strain the tea to remove the flowers or remove the tea bag, and allow the tea to cool to room temperature.Stir in honey or your preferred sweetener while the tea is still warm. Mix until fully dissolved.In a separate container, froth the milk using a milk frother or by shaking it vigorously in a tightly sealed jar or shaker. You can also use a blender to make the cold milk foamy.Fill a glass with ice cubes and pour the cooled butterfly pea tea over the ice. If desired, add a teaspoon of lemon juice to the latte. Watch as the vibrant blue tea transforms into a beautiful purple hue.You can garnish the drink with fresh or dried butterfly pea flowers for an extra touch of elegance. Enjoy your refreshing Iced Butterfly Pea Flower Tea Latte!https://yerbamateculture.com/iced-butterfly-pea-flower-tea-latte/Support the show

Switch to Catholic Radio for Lent! Download our PDF, cut up the cards, and hand them out to your friends who are looking for something edifying to listen to during Lent… Switch to Catholic Radio for Lent – Download and Print ***** Good morning! On today’s show, Matt Swaim and Anna Mitchell talk to Rita Heikenfeld about more meatless recipe ideas for Lent. Other guests include Courtney Brown from Ruah Woods to discuss Theology of the Body, and Gary Michuta from Hands On Apologetics. Plus all the latest news, weather, sports, and more… ***** Prayer of St. Hilary of Poitiers Father, keep us from vain strife of words.Grant to us constant profession of the Truth!Preserve us in a true and undefiled faithso that we may hold fast to thatwhich we professed when we were baptizedin the Name of the Father, Son and Holy Spirit,that we may have Thee for our Father,that we may abide in Thy Sonand in the fellowship of the Holy Spirit.Through Jesus Christ, Our Lord. ***** RECIPES FROM RITA: WHOLE WHEAT SPAGHETTI WITH LEMON AND BASIL, TOPPED WITH SALMON AND TOASTED BREAD CRUMBS This is so yummy, and if you don’t have capers, no worries. They do lend a briny, sort of salty flavor which we love. Ingredients: Spaghetti 1/2 pound whole-wheat or regular spaghettiSeveral handfuls fresh baby spinach leaves, arugula, mixed greens – whatever – a good two cups or so 1 large clove garlic, minced2 tablespoons extra-virgin olive oil plus more for drizzling1-2 teaspoons dried basil 2-3 tablespoons lemon juice 1-3 tablespoons capers, rinsed – I used a generous 1 tablespoon and smooshed them down a bit1/2 teaspoon ea salt and pepper, plus more for seasoning Fish 1 tablespoon olive oil3-4 (4-ounce) pieces salmon For garnish: toasted bread crumbs and Parmesan Instructions Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Right before it’s done, stir in greens to let them wilt a little bit. Now while the pasta is cooking, in a large bowl, stir together minced garlic, olive oil, basil, capers and lemon juice. Set aside until pasta is done. Meanwhile, cook the salmon. Drizzle a tablespoon of olive oil into a nonstick pan and get it hot over medium heat. Season fish to taste, then cook a couple minutes or so on each side – it won’t take long to cook. I usually let it cook to what I call the “cook line” before turning – look at the side of the fish and when it’s cooked halfway up, then turn. Don’t overcook!! After pasta is done, drain – just use tongs to pull the pasta and greens out of the water and let a little water cling to it – helps moisten the sauce. Put in large bowl, then add the garlic, olive oil, basil, capers and lemon juice. Toss and add salt and pepper. Drizzle with a bit more oil. Put on plates and serve salmon on top. Sprinkle with toasted bread crumbs and Parmesan. How to toast bread crumbs: Just heat a tiny bit of butter or olive oil in a skillet, stir in fresh bread crumbs until golden, stirring all the while. This only takes a couple of minutes. ***** Brady Stiller, author of Your Life is a Story Full list of guestsSee omnystudio.com/listener for privacy information.

This pre-show interview was recorded at Canberra Theatre Centre during the 2024 tour of Drizzle Boy, winner of the 2023 Queensland Premier's Drama Award.   Currency playwright Ryan Enniss sat down with Tess Yvanovich to discuss his writing process for Drizzle Boy, and how he worked with Queensland Theatre Company to bring this special story to life. It is the first Australian published play written by an autistic playwright about an autistic protagonist.   Also available to watch on Youtube   ‘Bugger. Maybe you aren't Rain Man. Maybe you're more of a Drizzle Boy.'  

NFL Rookie of the Year (2012) Robert Griffin III and his just-as-impressively-athletic wife, Grete, stop by the New Orleans kitchen to chat about heptathlons, plaits vs braids, and being overprepared. Plus, I'm experimenting with upside-down cooking… and it goes as well as can be expected. Follow Robert Griffin III: https://www.instagram.com/rgiii Follow Grete Griffin: https://www.instagram.com/gretegiii This episode is brought to you by Graza. Head to https://Graza.co and use BURNING to get 10% off of TRIO which includes Sizzle, Frizzle and Drizzle, and get to cookin' your next chef-quality meal! This episode is brought to you by Factor. Eat smart with Factor. Get started at https://FACTORMEALS.com/FACTORPODCAST and use code FACTORPODCAST to get 50% off your first box plus free shipping. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com For upcoming TOUR DATES: http://www.bertbertbert.com/tour Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer Upside-Down Deep Dish Pizza, Garlic Knots + Beer Cheese Upside-down pizza: * 1 pizza dough * Red onion * EVOO * Spicy sausage * Pepperoni * Garlic * Marinara sauce * Garlic butter * Mushrooms * Green pepper * Sliced mozzarella cheese Steps: 1. Heat oven to 400°. 2. Cook sausage and onion in deep pan. 3. Add desired toppings to pan. 4. Pour sauce over toppings, the lay sliced cheese to cover. 5. Top with crust; drizzle olive oil and garlic butter over. 6. Cook for 35 min, until the dough is golden brown. 7. Take out of oven, allow to rest and set-- then flip and serve Garlic Knots: * 1 1/3 cups warm water * 2 ¼ tsp Platinum instant yeast * 1 TBS granulated sugar * 3 TBS olive oil * 1 tsp salt * ½ tsp garlic powder * 3 ½ cups flour * 5 TBS unsalted butter, melted * 3 garlic cloves, minced * 1 tsp Italian seasoning * ¼ tsp salt * ¼ cup grated parmesan cheese * 2 TBS chopped fresh parsley * Marinara Sauce Steps: 1. Whisk warm water, yeast and sugar; let sit and rest while covered for 5 min. 2. Add olive oil, salt, garlic powder, and half of the flour. 3. Mix; add remaining flour, then mix again. 4. Knead the dough on a floured surface. 5. Grease a large bowl with oil and place dough into bowl, turning it to cover all sides of the dough in the oil. Cover bowl and let sit for 1 hour to let rise. When dough is ready, punch it down to release the air. 6. Preheat oven to 400°. 7. Shape dough into knots and arrange on cooking sheets. 8. Let sit an additional 30 minutes before baking. 9. Melt butter then add garlic, Italian seasoning, and salt. 10. 10.Brush top of the knots with seasoned butter; bake for 20 min. 11. 11.Remove; brush with the remaining butter mix + sprinkle with parmesan cheese and parsley. Beer Cheese: * 4 TBS unsalted butter * 6 TBS flour * 1 ½ cups half and half * 1 1/3 cup Guinness * 2 tsp Worcestershire sauce * Good squeeze of Dijon mustard * 1 tsp garlic powder * ½ tsp smoked paprika * ½ tsp salt * 5 cups shredded sharp cheddar cheese Steps: 1. Melt butter in pan, then add in flour mixing well. 2. Slowly whisk in milk, whisk until it thickens slightly. 3. Whisk in remaining ingredients. Learn more about your ad choices. Visit megaphone.fm/adchoices

NFL Rookie of the Year (2012) Robert Griffin III and his just-as-impressively-athletic wife, Grete, stop by the New Orleans kitchen to chat about heptathlons, plaits vs braids, and being overprepared. Plus, I'm experimenting with upside-down cooking… and it goes as well as can be expected. Follow Robert Griffin III: https://www.instagram.com/rgiii Follow Grete Griffin: https://www.instagram.com/gretegiii This episode is brought to you by Graza. Head to https://Graza.co and use BURNING to get 10% off of TRIO which includes Sizzle, Frizzle and Drizzle, and get to cookin' your next chef-quality meal! This episode is brought to you by Factor. Eat smart with Factor. Get started at https://FACTORMEALS.com/FACTORPODCAST and use code FACTORPODCAST to get 50% off your first box plus free shipping. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com For upcoming TOUR DATES: http://www.bertbertbert.com/tour Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer Upside-Down Deep Dish Pizza, Garlic Knots + Beer Cheese Upside-down pizza: * 1 pizza dough * Red onion * EVOO * Spicy sausage * Pepperoni * Garlic * Marinara sauce * Garlic butter * Mushrooms * Green pepper * Sliced mozzarella cheese Steps: 1. Heat oven to 400°. 2. Cook sausage and onion in deep pan. 3. Add desired toppings to pan. 4. Pour sauce over toppings, the lay sliced cheese to cover. 5. Top with crust; drizzle olive oil and garlic butter over. 6. Cook for 35 min, until the dough is golden brown. 7. Take out of oven, allow to rest and set-- then flip and serve Garlic Knots: * 1 1/3 cups warm water * 2 ¼ tsp Platinum instant yeast * 1 TBS granulated sugar * 3 TBS olive oil * 1 tsp salt * ½ tsp garlic powder * 3 ½ cups flour * 5 TBS unsalted butter, melted * 3 garlic cloves, minced * 1 tsp Italian seasoning * ¼ tsp salt * ¼ cup grated parmesan cheese * 2 TBS chopped fresh parsley * Marinara Sauce Steps: 1. Whisk warm water, yeast and sugar; let sit and rest while covered for 5 min. 2. Add olive oil, salt, garlic powder, and half of the flour. 3. Mix; add remaining flour, then mix again. 4. Knead the dough on a floured surface. 5. Grease a large bowl with oil and place dough into bowl, turning it to cover all sides of the dough in the oil. Cover bowl and let sit for 1 hour to let rise. When dough is ready, punch it down to release the air. 6. Preheat oven to 400°. 7. Shape dough into knots and arrange on cooking sheets. 8. Let sit an additional 30 minutes before baking. 9. Melt butter then add garlic, Italian seasoning, and salt. 10. 10.Brush top of the knots with seasoned butter; bake for 20 min. 11. 11.Remove; brush with the remaining butter mix + sprinkle with parmesan cheese and parsley. Beer Cheese: * 4 TBS unsalted butter * 6 TBS flour * 1 ½ cups half and half * 1 1/3 cup Guinness * 2 tsp Worcestershire sauce * Good squeeze of Dijon mustard * 1 tsp garlic powder * ½ tsp smoked paprika * ½ tsp salt * 5 cups shredded sharp cheddar cheese Steps: 1. Melt butter in pan, then add in flour mixing well. 2. Slowly whisk in milk, whisk until it thickens slightly. 3. Whisk in remaining ingredients. Learn more about your ad choices. Visit megaphone.fm/adchoices

A night at the casino, a tree no one fell out of, and a vehicle that tells all. For information pertaining to this case, check out the highlight at the top of my profile at Instagram.com/TheHeatherAshley.  Sponsors: Graza.com/BIGMAD - Use promo code BIGMAD to get 10% off of TRIO which includes Sizzle, Frizzle and Drizzle, and get to cookin' your next chef-quality meal. Gabb.com/bigmad - Gabb is offering HUGE discounts on their phones and watches. The best part? There's no contract required!  Quince.com/bigmad - Gift luxury this holiday season without the luxury price tag. Free shipping and 365-day returns on your next order.  3DayBlinds.com/BIGMAD - Buy one get one 50% off deal on custom blinds, shades. shutters, and drapery. For a FREE, NO charge, NO obligation consult. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode of The Art of Being Well, Dr. Will Cole sits down with Matt Maruca, founder & CEO of Ra Optics, to explore the powerful connection between light, mitochondria, and overall health. Matt shares his personal journey of overcoming chronic gut issues, allergies, and migraines by understanding circadian rhythms and the impact of blue light. They discuss why artificial light may be one of the biggest health disruptors of our time, the science behind light therapy, and practical ways to optimize your health through sunlight, meal timing, and blue light protection. For all links mentioned in this episode, visit www.drwillcole.com/podcast.Please note that this episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct or indirect financial interest in products or services referred to in this episode.Sponsors:Head to Graza.co and use WILLCOLE to get 10% off of TRIO which includes Sizzle, Frizzle and Drizzle, and get to cookin' your next chef-quality meal.You can get an additional 15% off their 90-day subscription Starter Kit by going to fatty15.com/WILLCOLE and using code WILLCOLE at check out. Go to lumen.me/WILLCOLE to get 20% off your Lumen.Visit www.neuromastersacadey.com to access a free masterclass on Neurohacking and start transforming your mind & as a result even your body today.Right now, you get an amazing 20% off, or if you choose their already discounted subscription, you get almost a third off the price! Only available when you visit my exclusive URL Puori.com/WILLCOLE and use my promo code WILLCOLE. Or save 20% off when you make a one-time purchase – still such great savings. Produced by Dear Media.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

I adore ladies' lunches. The energy, chit-chat, and camaraderie are totally gleeful. So much fun to be with an interesting group of women who like to share their insights about entertaining at home. I didn't know who was coming -a friend asked me to host her friends who were on a visit to Charleston. She gave me some guidance on the menu (three courses, preferably fish and no lactose) and the rest up to me. The conversation was about Susan Spungen's book What's a Hostess to Do? and all the anecdotes and disasters that can happen at home with guests. How do you handle gate crashers? What do you do when someone is overserved? How do you deal with last-minute invitations? How do you pass all these traditions and knowledge to the next generation? Which rules can be broken? It was interesting and enlightening to know that everyone who entertains has the same issues! The table is set with greenery; there is so much color that I thought all green would be calming and charming. I added a combination of my white and green Portuguese ceramics from Bordallo Pinheiro and a tablecloth from D'ascoli. The red and white napkins are from Zara Home, which I have monogrammed with a deep brown thread. THE MENUTrout Caviar with Potato Chips & Sour CreamAsparagus GazpachoShrimp with Garlic & LemonChickpeas with PestoRoasted Vegetable Tumbet Roasted Plums & Peaches with Honey Everybody wanted the recipes that I am so thrilled to share here. Recipes: Asparagus Gazpacho Serves 6 I have made it with and without the hard-boiled egg with excellent results. The egg makes it thicker and creamier, more like the texture of vichyssoise. Without the egg, it is closer to a regular tomato gazpacho. I have also added canned artichokes to this gazpacho; it is delicious with and without them. (The ice cubes help with the amalgamation of the olive oil)* 1 lb jarred with asparagus (with their liquid)* 2-inch piece of cucumber, peeled* 1 hard-boiled egg * 1 clove of garlic* 1 tablespoon red wine vinegar* 4 tablespoons olive oil* Handful of ice cubes* 1/4 teaspoon salt and pepper or more to tastePlace all the ingredients in a blender and pure until very smooth. Transfer to a container and chill until ready to serve.Roasted Vegetable TumbetServes 8 as a side dish.A mixture between ratatouille and pisto, Mallorcan Tumbet is made with summer vegetables: eggplant, peppers, tomatoes, and zucchini. The addition of potatoes elevates the dish to main course status; serving it with fried or hard-boiled eggs makes it part of a classic summer dinner.In Mallorca, it is made by frying the vegetables separately, and then, once layered in an earthenware cazuela, they are baked until the sauce bubbles and all the vegetables are soft and cooked through.I am changing it by baking the vegetables (except the potatoes) to make the dish less caloric (and less laborious). The flavor, texture, and color remain the same.* 1/2 cup olive oil* 1 lb Yukon gold potatoes, sliced into 1/4-inch rounds* 2 medium eggplants sliced into 1/4-inch rounds* 2 medium zucchini, sliced into 1/4-inch rounds* 2 red peppers, sliced into long strips* 2 green peppers, sliced into long strips* 1 lb ripe red tomatoes* 6 cloves of garlic, peeled and chopped* A bunch of fresh basil, sliced into sliversPreheat the oven to 400 degrees.In a frying pan with 1/4 cup of olive oil over medium heat, fry the potato slices until soft and golden—season with salt and set aside.On paper-lined oven trays, arrange the eggplant, zucchini, and pepper slices in one layer. Drizzle with olive oil and season with salt and pepper. Bake in the oven for about 20 minutes or until just soft. Set aside. Lower the oven temperature to 350 degrees.Using a large grater, grate the tomatoes to make a fresh sauce. Add the garlic and season with salt and pepper. Set aside.Assemble the Tumbet:In an oven-to-table round or rectangular tray, arrange the potatoes in one layer. Spoon a few tablespoons of the tomato-garlic mixture on top. Add the eggplant, a few more tablespoons of tomato, the peppers, more tomato mixture, and the zucchini. Finish with the rest of the tomato and garlic mixture.Bake in the oven until cooked through and the edges bubble, about 20-25 minutes.Serve hot or at room temperature, garnished with slivers of basil.One last thing: I need to share one anecdote: I roasted the peaches and plums with honey, something I have done a million times. However, I didn't quite look at the jar I used. It was Spicy Peach Honey from Red Clay. Needless to say, the dessert was spicy rather than sweet. When everyone commented on the cayenne flavor of the peaches….. Oh well!” Just another tip…. “Read the labels!” And just so you know, I pretended that it was intentional.- God forbid I would admit such an error! But I must say it was delicious! Hilarity ensued. And with this, I leave you.Sincerely,The Serial Hostess Thank you for subscribing. Leave a comment or share this episode.

I am an Accidental Killer; Stalker in the Warehouse; So, You Need a Refund Due to First Degree Murder?; Trump and DOGE Just Blew Up My Whole Life; “Pulled Over” by Fake Cop?; and Kids Say the Creepiest Things Get your fan code today, and grab your tickets starting Feb. 7 to join us for CrimeWave at Sea 2025 - https://crimewaveatsea.com/sinister Wildfire Relief links: California Fire Victims How to Help Those Impacted Click here to submit your odd but true stories. Click here to sign up for our Patreon and receive hundreds of hours of bonus content. Click here to leave a review and tell us what you think of the show. Please consider supporting the companies that support us! -Cure is offering 20% off your first order! Stay hydrated and feel your best by visiting curehydration.com/CREEPY and using promo code CREEPY at checkout. -Go to Quince.com/creepy for free shipping on your order and 365-day returns. -Head to Graza.co and use CREEPY to get 10% off of TRIO which includes Sizzle, Frizzle and Drizzle, and get to cookin' your next chef-quality meal!

Kevin Smith and Marc Bernardin drop into the Virtual Scum & Villainy Cantina to catch up with what the week has held for them, pay tribute to Gene Hackman & Michelle Trachtenberg, discuss the latest news out of DC Studios and Lucasfilm before answer questions as served up by interim producer DILF Man, aka @ThatWillWilkins SPONSOR ►► Head to https://graza.co and use FATMAN to get 10% off of TRIO which includes Sizzle, Frizzle and Drizzle, and get to cookin' your next chef-quality meal! SPONSOR ►► Your summer wardrobe awaits! Get 20% off Chubbies with the code BEYOND at https://www.chubbiesshorts.com/beyond

Good morning! On today’s show, Matt Swaim and Anna Mitchell continue to provide updates on the health of Pope Francis. Guests include Rita Hiekenfeld with Mardi Gras recipes, Dr. John Bersgma with more Biblical background on the concept of Jubilee, and Gary Michuta from Hands On Apologetics. Plus news, weather, sports, and more… ***** Prayer for priests O Jesus, I pray Thee for Thy faithful and fervent priests; for Thy unfaithful and tepid priests; for Thy priests laboring at home or abroad in distant mission fields; for Thy tempted priests; for Thy lonely priests; for Thy dying priests; for the souls of Thy priests in purgatory. But above all I commend to Thee the priests dearest to me; the priest who baptized me; the priests who absolved me from my sins; the priests at whose Masses I assisted, and who gave me Thy Body and Blood in Holy Communion; the priests who taught and instructed me, or helped and encouraged me; all the priests to whom I am indebted in any other way, particularly N. O Jesus, keep them all close to Thy Heart, and bless them abundantly in time and in eternity. Amen. ***** RECIPES FROM RITA: EASY CINNAMON SWIRL KING CAKE FOR MARDI GRAS This cinnamon scented cake is a good keeper at room temperature, covered. Now you can also wait until the cake cools and then carefully make a little hole to push the baby in before you frost the cake if you don’t want to bake plastic….. Ingredients Cake:1 box yellow cake mix, 15.25 oz.1 box vanilla instant pudding mix, 4 serving size1 teaspoon cinnamon2 tablespoons favorite neutral oil1-1/3 cups water2 large eggs1 plastic baby – optionalStreusel – combine together1/2 cup all purpose flour1/2 cup brown sugar, packed, light or dark1/2 cup nuts, chopped – optional but good1 tablespoon cinnamon1/4 cup butter, melted Instructions: Preheat oven to 375 degrees,Grease and flour 10” tube or Bundt pan.On low speed in mixer or by hand, blend cake mix, pudding mix, water and eggs.Beat either 2 minutes on medium speed or vigorously by hand.Spread 3/4 of the batter evenly in prepared pan.Sprinkle 2/3 cup streusel mixture over batter in pan.Spread remaining batter over streusel.Top with reserved streusel. Swirl into batter with a knife.Push baby in and keep it away from sides of the pan.Bake 40-50 minutes or until toothpick inserted in center comes out clean. Check after 40 minutes.After removing from oven, take a knife or offset spatula and run it around the edges of the pan, including center. Let cool 15-20 minutes before frosting. Drizzle cooled cake with confectioner’s sugar glaze, then while glaze is still wet, sprinkle each section with the colored sugars: purple for justice, green for faith and yellow for power. MASTER RECIPE: CONFECTIONER’S SUGAR GLAZE Whisk together:1 cup confectioner’s sugar1/2 teaspoon vanilla1 tablespoon water or more as needed ***** Brady Stiller, author of Your Life is a Story Dr. Jared Ortiz, author of The Nicene Creed: A Scriptural, Historical, and Theological Commentary Full list of guestsSee omnystudio.com/listener for privacy information.

234:  I am excited to welcome Paul Saladino to the podcast, as this conversation was long overdue. We recorded while we were both in Washington, D.C., for the Make America Healthy Again ball, and I'm so excited to share it with you. Paul is a wealth of knowledge when it comes to nutrition and preventative health, and I've been following his work for years.   In this episode, we take a deep dive into cholesterol myths, the role of saturated fat, and how metabolic dysfunction—not cholesterol—is the real issue. Paul shares a fascinating analogy that helped me fully grasp these concepts. We also discuss the benefits of an animal-based diet, the history and controversy around raw milk, and the broader implications of nutrition policy and education.   Topics Discussed:   Raw vs. pasteurized milk   The role of saturated fat in health   Cholesterol myths and metabolic dysfunction   Pharma companies, statins, and LDL levels   Meat consumption and heart disease   Fasting insulin and ancestral diets   Food deserts and nutrition policy   Calorie counting and eating disorders   Stay tuned for part two!!!  Sponsored By MANUKORA  Go to Manukora.com/REALFOODOLOGY to get $25 off the Starter Kit, which comes with an MGO 850+ Manuka Honey jar, 5 honey travel sticks, a wooden spoon, and a guidebook!  LMNT Get your free Sample Pack with any LMNT drink mix purchase at drinklmnt.com/realfoodology Our Place Use code REALFOODOLOGY for 10% off at fromourplace.com BIOptimizers  For an exclusive offer go to bioptimizers.com/realfoodology and use promo code REALFOODOLOGY  Paleovalley Save at 15% at paleovalley.com/realfoodology and use code REALFOODOLOGY Graza Head to Graza.co and use REALFOODOLOGY to get 10% off of TRIO which includes Sizzle, Frizzle and Drizzle, and get to cookin' your next chef-quality meal! Timestamps: 00:00:00 - Introduction  00:03:01 - Raw vs pasteurized milk  00:10:01 - Issues with sterile milk & history of raw milk  00:13:51 - The milk we give to babies  00:16:05 - Saturated fat is good for you 00:20:40 - Cholesterol misinformation & metabolic dysfunction  00:28:21 -  Pharma companies, statins, & LDL levels   00:34:52 - Meat consumption & heart issues  00:37:02 - Fasting insulin & ancestral diets  00:40:21 - Food deserts  00:43:22 - MAHA & policy change  00:46:27 - Nutrition & education 00:50:31 - Calorie counting & eating disorders  Check Out Paul: Website Instagram Youtube Check Out Courtney: LEAVE US A VOICE MESSAGE Check Out My new FREE Grocery Guide! @realfoodology www.realfoodology.com My Immune Supplement by 2x4 Air Dr Air Purifier AquaTru Water Filter EWG Tap Water Database Produced By: Drake Peterson

This tart is so very buttery and rich yet somehow summery and fresh too! It's the perfect tart to take to a picnic, and if you pack a jar of whipped cream on iceyou'll achieve true picnic hero status. Makes 25cm tart Ingredients: 2 sheets sweet short pastry, or make your own (see below) 200g butter, softened 150g caster sugar 3 medium eggs 200g ground almonds 4 tablespoons plain flour 4 fresh peaches, peeled and quartered 150g fresh blueberries 1 tablespoon liquid honey or maple syrup Instructions: Heat oven to 200 C and place a metal tray in to heat up. Line a 25cm loose bottom tart tin with the pastry. Sweet short pastry is very forgiving so just patch it up as you need to to get full coverage. Prick all over with a fork and chill in the freezer while you make the frangipane filling. To make the filling, cream the butter and sugar until light and creamy. Add in the eggs, beating well between each addition. Stir in the ground almonds and flour and mix until just combined. Spoon the frangipane into the chilled pastry, spreading it evenly. Top with the peaches and blueberries. Place tart on preheated tray and bake for 35 minutes or until filling is set and tart is golden brown. Cool. Brush top with warmed honey or maple syrup before packing up to take to the picnic. Serve slices with whipped cream. Shortcrust pastry 200g plain flour Pinch salt 100g butter 1 egg yolk 2-3 tablespoons ice cold water Blitz the flour, salt and butter in a food processor until it resembles bread crumbs. Drizzle in egg yolk and some of the iced water and continue to pulse and drip in remaining water until it comes together. Turn out on a bench and bring it together to form a disc. Refrigerate for 30 minutes before using to line a tart tin.See omnystudio.com/listener for privacy information.

Plus, Texas Gov. Greg Abbott will receive a briefing on the cold weather Monday morning, and Dallas Mavericks assistant coach Darrell Armstrong has been charged with aggravated assault with a deadly weapon.

Barbecued lamb with avocado feta whip Cook time: 12 minutes Prep time: 15 minutes Serves: 4 4 lamb shoulder chops (about 400-500g) 150g soft cows feta 1 small avocado 1 Tbsp sour cream 2 Tbsp sunflower oil 1 Tbsp avocado oil 3 cloves garlic, crushed 1 lemon 1 x 2 pack Baby Gems (baby cos lettuces) ½ cup fresh coriander leaves 2 single stalks spring onion, roughly chopped 10 chives, roughly chopped handful fresh fennel fronds ½ cup mint leaves Drizzle the lamb chops with oil and season with salt and pepper, then squeeze over the juice of the lemon and garlic cloves. Cover and allow to marinate for at least 30 minutes. Cook on a hot BBQ for 10-12 minutes, remove from heat and allow to rest. Blitz the feta with the avocado and sour cream until smooth. Put in a small serving bowl and drizzle with avocado oil. Serve the lamb with the feta dip and salad. For the salad Quarter the lettuces, rinse and put in a large salad bowl with all other salad ingredients. Toss and serve. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Near record highs today before a cold front arrives • Starting off the day with some patchy areas of fog in some local neighborhoods • Low clouds and fog will slowly burn off by 9-10 am • We turn mostly sunny and warm through the day • Highs will be in the lower to mid 80s this afternoon. • Record high is 84 degrees (2020 & 2019) in Jacksonville. • Pine/Cedar pollen in full swing. Oak spreading north as well in Jacksonville. • A strong cold front will arrive Thursday afternoon and evening bringing scattered showers and even a few rumbles of thunder. (especially north and west of Jacksonville.) • The arrival timing for tomorrow's rain in Jacksonville is between 2 and 4 pm. TODAY: Partly Sunny & Warm. High: 84 (Record: 84 - 2020/2019) TONIGHT: Partly cloudy. Low: 62 THURSDAY: Partly to Mostly Cloudy, Showers arrive in the afternoon / isolated storm. 62/84 (Record: 89 - 2020) VALENTINE'S DAY: Mostly cloudy, Drizzle and an isolated shower. Breezy. 55/64 SATURDAY: Partly sunny and warm. Isolated afternoon shower possible. 57/81 SUNDAY: Breezy & humid, Scattered showers/storm in the afternoon. 62/79 MONDAY: Turning mostly sunny and cooler. 43/63 TUESDAY: Mostly sunny. 39/65

Just when things couldn't seem to have gotten any worse...

Morning fog before another warm up, Pollen in full swing • Starting off the day with some areas of dense fog • Low clouds and fog will slowly burn off by 9-10 am • We turn partly to mostly cloudy through the day • Onshore winds remain out of the northeast to start the day. They switch to the southeast this afternoon • An isolated shower is possible late this afternoon between 5-7 pm near Jacksonville • Highs today in the upper 70s to near 80 degrees • We will be near a record high by tomorrow • Pine/Cedar pollen in full swing. Oak spreading north as well in Jacksonville. TODAY: Partly to mostly cloudy. Isolated late day shower between 5 -7 pm. High: 78 TONIGHT: Cloudy. Areas of patchy fog developing. Low: 62 WEDNESDAY: Partly Sunny & Warm. 62/84 (Record: 84 - 1994) THURSDAY: Partly to Mostly Cloudy, Showers Late, isolated storm. 62/84 (Record: 89 - 2020) VALENTINE'S DAY: Cloudy, Drizzle and a few showers. 58/67 SATURDAY: Partly sunny and warm. 57/81 SUNDAY: Breezy & humid, Scattered showers/storm in the afternoon. 62/79 MONDAY: Turning mostly sunny and cooler. 43/63

I love to keep entertaining super casual and that often means building a platter. It's the ultimate in minimal effort creating something that looks like a magical feast. Platters are endlessly customizable, meaning you can work with what you've got and work to YOUR budget. Try these three simple and affordable recipes next time you're serving up a platter of deliciousness. Roasted grapes 1-2 bunches of grapes – any colour Drizzle of quality olive oil 1 tsp thyme or rosemary (optional) Sprinkle of sea salt 1 tsp honey (optional) Brush grapes with olive oil and sprinkle with salt. Whack them on a lined tray and roast them at 180 C for 20-30 minutes. Whilst still hot drizzle over honey if using. Serve with crackers and blue cheese. Cheat's Smoked Salmon & Chive Dip 150g cream cheese 95g tinned salmon, use the smoked one 2 tbsps. finely chopped chives + extra Decent squeeze of lemon juice Salt & pepper to taste Blend all ingredients in a food processor. Sprinkle with extra chopped chives and serve with cheesesticks for dipping. Baked brie 1 whole brie or camembert cheese Few sprigs fresh rosemary, thyme and/or oregano 2 tablespoons white wine or sparkling wine Grind of black pepper 2-3 thick slices good quality bread, cut into batons 2 tablespoons olive oil ¼ teaspoon sea salt 2 tablespoons finely chopped parsley Wedges of lemon Turn oven to 180 C. Place the cheese round on a sheet of baking paper big enough to wrap the cheese and then into a large ramekin or other ovenproof dish that holds it snugly. With the tip of a sharp knife make 3-4 cuts across the top of the cheese. Insert herbs into these. Splash over wine and grind pepper. Wrap up tying or twisting the paper to enclose. Bake for 15 minutes or until soft all the way through. LISTEN ABOVE See omnystudio.com/listener for privacy information.

In this episode of Women in Motion, Lee Kantor is joined by Dree Ziegler, founder of Drizzle Digital, a woman-owned digital marketing agency. Dree discusses Drizzle Digital’s services, including social media management, website development, email marketing, and paid advertising. She emphasizes the agency’s data-driven approach and the importance of understanding client goals. Dree also introduces […]

WARNING: This show features adult content and is intended only for individuals 18+ years of age.

I am back and ready to kick off 2025 but first check out my first and only episode for 2024. We are talking about the Soft Guy era which is very on trend for 2024. Should men be entitled to be wined and dined the way women expect to be? 

Episode 216 Sponsored by: River Road Family Vineyards and Winery Beth and Marcy's 2024 Year-End Celebration! In our holiday episode, we reflect on a remarkable year featuring wine and food events, tastings at Google, and our 200th podcast episode, capped off with a sparkling Syrah from Amista. We bid farewell to the Varietal of the Month blog post, marking a significant moment in Wine Road's journey, and hearing about future plans for Wine Road! Fast Five (there's TWO today!) Richard's Petit Solier Spicy Almonds -3 tsp Sugar -2 tsp Fennel Seed -1 tsp Dried, crushed Red Pepper -salt (to taste)  -1 cup almonds  -water Toss all spices in a bowl, let almonds soak in water for a short while. Then fold the almonds in the spices. Bake at 325 until crispy and sweet.  - - -  Marcy's Cauliflower Steak Dish -1 large cauliflower - sliced into "steaks" -turmeric -olive oil -fennel seed -hot pepper flakes Drizzle olive oil on cauliflower slices, sprinkle spices to taste over the pieces. Bake at 350 for about 25 minutes. Optional (but delicious): feta, mint & parsley   Links: https://www.amistavineyards.com/ https://www.leosteenwines.com/ https://www.ridgewine.com/ https://www.overshinewines.com/   Sponsor: River Road Family Vineyards and Winery Credits: The Wine Road podcast is mixed and mastered at
 Threshold Studios Sebastopol, CA. http://thresholdstudios.info/  

Hey friend!   If you are looking for the perfect low cost recipe for the holiday season that you can also enjoy any time of year, look no further!   This week's recipe not only uses staples most households typically have on hand, but it even can utilize an ingredient that you may normally throw away. Now that's frugal!   Blessings to your family, Mandy Thank you for helping this show rank in the top 2% globally! I appreciate you so much!   P.S. As promised, here is the full recipe with instructions:   Bread Pudding Ingredients: 6 slices day-old bread, torn into small pieces (FREE if you use up what you would toss, otherwise buy day-old or marked down bread for cheap.) 2 tablespoons unsalted butter, melted ($4.49 for 16oz today at my Fred Meyer, but you're only using a tiny amount) 2 cups milk (2% or whole is recommended) $2.59 ½ gallon or $3.69 gallon ¾ cup white sugar ($2.99 for 4lbs) 4 large eggs, beaten ($4.99 lowest price at my store) 1 teaspoon ground cinnamon ($1.25 at my store) 1 teaspoon vanilla extract $1.99 for imitation or $5.99 for pure (can also sub another flavor if you have it on hand or to change it up: Ex. pure orange extract is $2.29 at Fred Meyer or almond is $3.69, lemon is 3.49 (may need to play around with quantities of other flavors) Steps: 1. Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). 2. Place bread pieces into an 8-inch square baking pan. Drizzle melted butter over bread. Sprinkle your choice of mix-ins over top - optional. 3. Whisk milk, sugar, eggs, cinnamon, and vanilla together in a medium mixing bowl until well combined. 4. Pour mixture over bread, and lightly push down with a fork until all bread is covered and soaking up the liquid. 5. Bake in the preheated oven until golden brown and the top springs back when lightly pressed, about 45 minutes. Enjoy! Or add any optional toppings after if you'd like, but it's not needed.  

Topics and discussions for this weeks episode include:Weekly recaps (2:25)Tresor and Zoie's Miami trip breakdown/ Stripper etiquette/ Banter/ Art Basel (14:05)Spotify wrapped (75:55)Jay-Z lawsuit/ Double standards (104:35)Cooking with Kya/ Black people tearing each other down (128:05)Health Insurance CEO assassination (144:45) Hosted on Acast. See acast.com/privacy for more information.

Get More LVWITHLOVE content Thank you to our Partners! WDIY Wind Creek Event Center Michael Bernadyn of RE/MAX Real Estate  Molly’s Irish Grille & Sports Pub Banko Beverage Company 4K VIDEO VERSION: https://youtu.be/6NjeBFn1ye8 As part of the Shop Local Harder series, we're featuring Drizzle Ice Cream, a locally-loved spot with locations in Alburtis and Schnecksville. Discover how this family-owned business crafts creamy homemade ice cream, celebrates the seasons with festive flavors, and brings the Lehigh Valley community together one scoop at a time. This holiday season, treat yourself and your loved ones to something special! Listen to the full episode now: https://lehighvalleywithlovemedia.com/podcast/drizzleicecream Visit http://my-site-drizzle-icecream.square.site/ for more information. GUESTS Steve Zola, Owner of Drizzle Ice Cream LINKS Drizzle Ice Cream: http://my-site-drizzle-icecream.square.site/

Scott and Wes talk with Søren Bramer Schmidt, Founder and CEO of Prisma, about database best practices, including the latest developments in serverless, local-first, and typed SQL solutions. Show Notes 00:00 Welcome to Syntax! 02:55 Søren's thoughts on GraphQL 03:53 Brought to you by Sentry.io 06:57 Common database mistakes 08:52 Prisma's stability and user experience 10:42 Typed SQL and advanced querying Announcing TypedSQL: Make your raw SQL queries type-safe with Prisma ORM Prisma Optimize 20:47 Serverless challenges and solutions Prisma Accelerate 27:11 Cloudflare's potential to dethrone AWS 29:13 Prisma and local-first development Prisma & Expo: A Better Path to Local-First Apps | App.js Conf 2024 35:30 Making local-first development mainstream 40:10 Challenges with async 42:43 Søren's thoughts on Drizzle 43:41 Søren's favorite database 47:21 The read your writes problem 48:58 Prisma hosted Postgres 51:44 Sick Picks & Shameless Plugs Sick Picks Søren: Cursor Shameless Plugs Søren: 1: Prisma Optimize 2: Prisma Postgres (coming soon) Hit us up on Socials! Syntax: X Instagram Tiktok LinkedIn Threads Wes: X Instagram Tiktok LinkedIn Threads Scott: X Instagram Tiktok LinkedIn Threads Randy: X Instagram YouTube Threads

Food phenom Adam Richman and his buddy, actor Chad Michael Murray, stop by the kitchen to overindulge in carnivore creations and America's best sandwich. We also talk about Lindsay Lohan, angry tweets, and being famous in the aughts. Follow Adam Richman: https://www.instagram.com/adamrichman Follow Chad Michael Murray: https://www.instagram.com/chadmichaelmurray Keep the carbs out of summer without compromising flavor with Hero Bread. Get 10% off your order at https://hero.co and use code BURNING at checkout. Don't miss out on all the action this week at DraftKings! Download the DraftKings app today! Sign-up using https://dkng.co/burning or through my promo code BURNING. This episode is brought to you by Zocdoc. Go to https://Zocdoc.com/BERT find and instantly book a top-rated doctor today. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg See me DOUBLE DOWN in LAS VEGAS September 27 and 28th at the Resorts World Theatre! https://www.axs.com/series/23217/bertkreischer-tickets?skin=resortsworld For upcoming TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer Naked Beef Wellington and Sautéed spinach with bacon For the Duxelles: * 3 Pints Assorted Mushrooms / White Button, Cremini, Shitake /Sliced thin. * 2 Shallots / Roughly Chopped * 4 Cloves Garlic / Sliced Very Thin * 2 Sprigs Fresh Thyme / Leaves Only * 2 Tablespoons Unsalted Butter * Extra Virgin Olive Oil * Kosher Salt * Coarse Ground Black Pepper / Freshly Ground Steps: 1. Add mushrooms, shallots, garlic, and thyme to a hot pan. 2. Add butter and olive oil and sauté 3. Continue sauteing for 8-10 minutes until most of the liquid has evaporated 4. Season with salt and pepper and set aside to cool. For the Beef: * 3 Pound Center Cut Beef Tenderloin * Extra Virgin Olive Oil * Kosher Salt * Coarse Ground Black Pepper / Freshly Ground * 12 Slices Prosciutto / Sliced Thin * 6 Sprigs Fresh Thyme / Leaves Only * 5 TBS horseradish cream * 5 TBS wholegrain mustard 1. Preheat oven to 425 2. Tie the tenderloin in 4 places so it holds its shape 3. Drizzle with olive oil, then season with salt and pepper 4. Sear all over, including the ends in a skillet lightly coated with olive oil 5. Combine mustard and horseradish cream in a bowl 6. Set out your prosciutto on a sheet of plastic wrap. Shingle the prosciutto so it forms a rectangle that is big enough to cover the beef 7. Add duxelles on top of prosciutto 8. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. 9. Sprinkle the thyme leaves over the beef 10. 10.Place the beef on the prosciutto/mushroom. Fold prosciutto over beef and tie plastic wrap tight. 11. 11.Set in the refrigerator for 30 minutes to ensure it maintains its shape. 12. 12.Bake for 40-45 min Spinach with bacon Ingredients: * 6 bacon strips * ½ medium onion * 1 pound baby spinach * Salt and pepper Steps: 1. Cut bacon into small pieces and fry in skillet 2. Put bacon pieces on paper towel leaving 2-3 TBS of fat in the pan 3. Sauté onion in bacon fat 4. Add in half of the spinach, once that wilts down, add the other half 5. Add in cooked bacon and season with salt and pepper Learn more about your ad choices. Visit megaphone.fm/adchoices