Podcasts about Edible

My guest this episode is the super-talented and creative gardener and designer Brent Purtell and we're talking about the Capitaspring Rooftop Garden in Singapore, which shares the ‘2nd highest' building ranking along with 3 other buildings, all the same height. There are 3 gardens on the building, covering an area of 10,000 square metres and containing a mixture of ornamentals and edibles, all growing at dizzying heights. Brent was involved on the build and design side before setting up his own one man company up and taking over the maintenance of Capitaspring Rooftop Garden. sonal Guide and she starts by talking about the origins of her almanac. Dr Ian Bedford's Bug of the Week: Stinky pigs What We Talk About What is the Capitaspring Rooftop Garden and where is it located? How much growing space is there in total? The kind of things which grow in the garden How productive a rooftop edible can forest be How the produce is used The challenges of growing edibles on a rooftop Who visits the garden?  About the Capitaspring Building & Gardens The Capitaspring building was completed in early 2022. At 280m high, it shares the ‘2nd highest' building ranking along with 3 other buildings, all the same height. This is due to Singapore having a cap of 280m on any new building. It's owned by Capitaland, a major property developer in Singapore and the region. Designed by BIG-Bjarke Ingels Group, and Carlo Ratti, it is very much a flagship building for the company and Singapore in general, with the relatively unique use of planting throughout the building. Current tenants are the big investment house JPMorgan, for example.  An article about the building Within the tower are three restaurants. These are: ‘Sol and Luna' on level 17 - a casual latin inspired theme ‘Kaarla' on level 51 - Fine dining coastal Australian ‘Oumi' on level 51 - Fine dining Japanese Originally there was no concept of a ‘food forest' or similar from the architects, and indeed, the chef's garden only takes up 50% of the overall rooftop space, with the other 50% planted in typical ornamental, low maintenance fashion. Rather, the addition of the edible section came from 1 Group, who reached out to a local company, Edible Garden City Pte Ltd to help with the design and installation. www.ediblegardencity.com Edible Garden City was started in 2012 with the aim of ‘helping Singaporeans grow their own food'. It has 3 pillars to the business, one being food production at 2 ‘urban farms', which supplies produce to many restaurants through the city, including many Michelin starred. The second pillar is education, which runs workshops for the public at the aforementioned urban farm, along with onsite workshops for teachers in schools across the city. Thirdly, they design and build edible gardens, with over 260 built to date. The majority of these are gardens built within schools so that the students have access to a working garden, however many gardens have been built for commercial/hospitality venues, including the famous ParkRoyal Hotel, Marina Bay Sands etc. The remaining founder Bjorn Low, is a very recognised figure within Singapore for his environmental efforts. The garden was opened in Feb/march 2022 and so is still quite new and produces approx 70 - 80 kgs of produce a month. For example, here is a breakdown for October: Apple mint 200gm Brazilian Spinach 19.6kg Fame Flower 1kg Lemon Balm 800gm Lemon Myrtle 1.5kg Moringa leaves 10gm Kaarla Salad mix 12kg Purslane 3.1kg Rosemary 280gm Thyme 50gm Wasabina Mustard 1.5kg Wild Water Cress 15.5kg Mizuna Mustard 1.5kg Komatsuna 1kg Oyster Leaf 500gm Wild Pepper 500gm Pumpkin x 3 Edible flowers 2kg And here are a few of the ways the kitchen use them all: KAARLA CLOSED LOOP SALAD - ROOF TOP LEAVES AND FLOWERS, TIGER NUT CURD, DAIKON WESTERN PRAWNS, GERALDTON WAX, NATIVE TAMARIND ARDEN GROWN TIGER NUT ICE CREAM, TIGERNUT NOUGATINE, WHITE CHITOSE CORN, CALAMANSI JELLY, POACHED ORANGES AUSTRALIAN MARKET OYSTER, FIG LEAF AND OYSTER PLANT VINEGAR 8PP SESAME CRUST TUNA SERVED WITH WOOD-FIRED PADRON PEPPER, LEMON MYRTLE DRESSING LOBSTER DONABE - Garden Komatsuna, Tofu, Shungiku, Chestnut, Mitsuba, Seafood Dashi KOHITSUJI YAKI - Grilled Australian Lamb, Red Garlic Sauce, Lemon Myrtle, Lemon Balm, Calamansi, Satsumaimo UNI IKURA - Sea Urchin, Salmon Roe, Wasabina, Yuzu CHIRASHI Sashimi Of The Day, Daily Produce From Our Food Forest BUTA KAKUNI - Braised Australian Pork Belly, Fresh Yuzu, Fame Flower, Eringii, Egg Yolk, Mountain Caviar SHIO KOJI TEPPAN CHICKEN - Free-Range Chicken , Sansho Koji, Garlic Flower, Curry Leaf The ‘Kaarla closed loop salad' in particular is popular as a signature dish.  Links www.1-group.sg www.kaarla-oumi.sg/kaarla Other episodes if you liked this one: Food Forest in Your Garden Food Forests for Plant Lovers Patreon Membership

The Idiots talk survival with Jason Knight from Alderleaf Wilderness College and learn they would be the first one's voted off the the planet. We find out it's a mistake to send Ted looking for water and bigfoot hasn't road-tripped to Washington with the Dead.

Cereal is everywhere these days. While diet trends come and go, those ubiquitous boxes and mascots seem here to stay -- and, in some cases, it seems people are buying an idea as much as buying a foodstuff. In part two of this two-part series, Ben, Noel and Max trace the brilliant, at-times Machiavellian marketing moves that led cereal to glory... and ask how long those days may last.See omnystudio.com/listener for privacy information.

In this edition, Jenn and Alicia discuss why you shouldn't be afraid of braising, what foods you can shallow fry, and an important temperature range you should know.Esculentè is a behind-the-scenes conversation podcast hosted by Jenn de la Vega and research producer Alicia Book. For every three culinary words, Jenn and Alicia discuss material from the cutting room floor in a series of bonus episodes. They answer listener questions and dive deep into the words as well as the humanity behind them.Hosted by Jenn de la Vega and Alicia Book.Knife logo by pixel artist Rachelle ViolaLinksThe Elements of Wok Hei, and How to Capture Them at Home The Science Behind Why We Crave Loud and Crunchy FoodsSuggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter

Cereal is everywhere nowadays, but how did it become a thing? For most of us, this stuff is the ultimate convenient breakfast, and even the most sugary varieties claim to offer nutritional benefits and a balanced start to your day -- even if those claims may be a bit... misleading. In the first part of this two-part series, Ben, Noel and Max dive deep into the (at times bizarre) origin story of modern breakfast cereal.See omnystudio.com/listener for privacy information.

Plants, trees and shrubs create an elegant landscape.  Agriscaping creates an elegant EDIBLE landscape.  Guest Justin Rohner discusses our Tree Of The Month the Evergreen Elm which has edible components.  And details what it takes to create a successful edible landscape by identifying microclimates and shade that could give you a year round harvest. Original broadcast archive page with expanded content https://rosieonthehouse.com/podcast/outdoor-living-hour-talking-trees-benefits-of-trees-tree-of-the-month-evergreen-elm-with-agriscape

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion. In this episode of Chef AF, I chat with Justin Cucci, Chef and Owner of Edible Beats Restaurant Group about being born into the industry, farm-to-table dining and opening a restaurant in an abandoned mid-century gas station. Cucci was introduced to the restaurant industry through his family's restaurant Waverly Inn in New York City. Cucci says, “I was lucky enough to be born into the industry in a way. My grandparents owned a restaurant in New York for about 35 years and my parents worked there, so I really got to be there from the time I could walk.”There was a point in Cucci's culinary career that he felt like he wanted something more, he headed West to Denver and discovered a building while driving through a neighborhood. Cucci shares, it was a mid-century gas station. It had been abandoned for a number of years, but it was just a beautiful core building. And so I approached the landlord, the building owner, and pitched them on the idea. I was literally like a month into town, so nobody knew who I was and he took a risk on me and it became the first restaurant.” Root Down was the first restaurant Cucci opened in Denver. Cucci went on to make his mark in Denver with his local, seasonal and sustainable vegetable-forward menus, opening another five restaurants after Root Down including Linger, El Five, Vital Root, Root Down DIA, and Ophelia's Electric Soapbox all under the Edible Beats Restaurant Group umbrella. Operating a sustainable business is something Cucci is extremely passionate about. In the back of Vital Root restaurant they've installed a shipping container that is a self-sustaining hydroponic farm called the FarmBox. He says, “we're going to be growing food about ten feet behind the restaurant, which to me there's nothing more local and more sustainable than growing food in your backyard.”In February 2022 Cucci implemented a self funded, 100% Employee Stock Ownership Plan (ESOP) for his staff, which gives Edible Beats employees an ownership stake in the business. To hear more details on the FarmBox and the employee stock ownership plan plus the details of Cucci's book The Edible Beat: 60 Recipes of Chef Empowerment, Humor & Human Centric Mojo and his top 3 umami flavor bombs check out this episode of Chef AF “It's All Food” or you can listen at Spotify!

For further reading, check out the Nova Scotia Department of Agriculture Food Safety fact sheet.Hosted by Jenn de la Vega Research by Alicia BookVideos edited by Chris De PewKnife logo by pixel artist Rachelle ViolaLinksSuggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter

Safe to say that a romantic date night with your husband is completely ruined if your parents decide to tag along with the kids...even if you're wearing edible underwear. Fuzzy confesses to being a terrible person. And Danaye may have found a new side gig that involves her feet and reading ASMR!

Summary — Award-winning food and travel writer Sylvie Bigar found herself in 2008 “writing more about food than travel and had turned into a stroller-pushing Upper West Side Mama.” Needing to “escape,” as she admitted, ”she decided to head to France to research cassoulet, that “slow-cooked carnivorous orgy of pork, lamb, duck, beans, and herbs stewed together in an earthenware tureen.” A quick, fun story, she thought. “I couldn't have been more wrong,” she discovered. Guest — Sylvie Bigar was born in Geneva, Switzerland, and lives in New York City. Her writing has appeared widely, including in The New York Times, Washington Post, Food & Wine, Forbes.com, Saveur, Bon Appetit, Edible, Departures, Travel & Leisure, and National Geographic Traveler. Sylvie co-authored chef Daniel Boulud's definitive Daniel: My French Cuisine,  Living Art: Style Your Home with Flowers with floral artist and designer Olivier Giugni, and the recently published Cassoulet Confessions: Food. France, Family and the Stew That Saved My Soul. Takeaways √ Where, what, and when people eat gives you a sense of their culture. √ Cassoulet is a bean-based stew with duck confit, sausage, pork, vegetables, and various herbs. √ Sylvie's investigation of the complex story of cassoulet — its history, ingredients, method of cooking, and the region where it originated — became a metaphor for her investigation into her personal history. Links / ReferencesOnline socialwww.sbigar.com @sylviebigar Book Cassoulet Confessions: Food, France, Family and the Stew that Saved My Soul Articles Wall Street Journal New York Times “Front Burner” New York Post Food & Wine  

To start, we're celebrating two new concepts from FCM Hospitality that just opened in Philadelphia!  Neina Langford, FCM Hospitality's Director of Special Events, joined us to chat about the delicious new breakfast & lunch offerings from Rosy's Cafe--and to help celebrate it, she delivered some of the tantalizing menu items to the studio!  So not only did we chat about how delightful the food is, we can attest to it from first-hand experience!  From flavorful bites of tortas, to tacos--this new spot is sure to please your palate!  Then, we danced our way into the night with NoChe!  NoChe, which is also part of the FCM Hospitality's ever-expanding and trend-setting concepts, offers elevated bites and cocktails that will tantalize all your senses.  If you're looking to impress, then tune in to find out just how impressive these two new spots are! Then, we had the pleasure to introduce Olga Sorzano, the amazing entrepreneur behind Baba's Brew aka Baba's Bucha--a kombucha with so much heart behind it, that I'm sure you will fall in love with her family's kombucha just as we have.  Olga joined us to let us know the story behind her booming Kombucha brand, all of the health benefits, and to answer a question that so many have asked; what is Kombucha?  On top of all the health and wellness benefits derived from drinking this time-tested beverage, it is a great alternative if you're looking to make a delicious mock-tail!  So if your new year's resolutions included commiting to a healthier diet, be sure to stay tuned to hear from Olga, and to find out how you can learn to make Kombucha too! Lastly we heard from Robert Ashford who owns a number of businesses with his wife, Arielle.  Robert joined us to discuss 'Dry January, and how Volstead by Unity, Philadelphia's first zero-proof bar, is here to serve you the best alcohol-free time you will ever have.  Located in the trendy neighborhood of Manyunk, this very popular bar also happens to offer a menu that is entirely vegan.  Yes, you heard that correctly; a zero-proof bar that is also vegan AND it just so happens that we're having them on during January!  This is a discussion you don't want to miss!  Not only do we tackle the questions of what zero-proof libations are, we discussed the delicious assortment of menu options; cocktails; wines; and how this amazing duo created businesses that give back to the community.   

Why throw out your real Christmas tree when you could make a salad? Yes, there's even a recipe book on how to eat your Christmas tree--just remember to remove the tinsel & lights. A New Year's Eve fireworks show in the UK was canceled because of the fireworks from a masturbating walrus. Why stay just at any old B&B when you can spend some romantic time in a wine bottle? Why spend your time listening to the boring old news when you can hear all the stupidity that's starting out in 2023... Bumbling ‘Home Alone' Bandit Slips & Hits Head During Armed Robbery; Man Lost His Savings After Hiding $20,000 in His Chimney…& His Wife Burned Them Up; A London neighborhood Is Fighting Public Urination with Special "SplashBack" Paint; A Smart Car with a Little Tikes Paint Job Was in a High-Speed Chase; Female Snakes Have Had a Clitoris All This Time; Wildlife Officials Relocated Bear, Only for It to Make 1,000-Mile Journey Back to Favorite Park; A Tech Worker Tried to Copy the Scheme from "Office Space"; A brother & sister had to stop 6 times in 1 day to charge their rented Tesla in cold weather after the battery drained quickly; Southwest Employees Had Been Warning of a System Meltdown for YEARS; Christmas by the numbers: Average person spends 34 hours untangling lights, 36 hours cleaning up pine needles; Half of Americans hide out in the bathroom for alone time—even if they don't have to go; A Man Forgot His Wife at a Rest Stop, Forcing Her to Walk 13 Miles; Horrible Things That Happened to Penises in 2022; Gym owner defends advert asking people ‘Tired of being fat & ugly? Now just be ugly!' Play along with "Pancho" this week & see if you can do better then he can at guessing in the "Insane Game Show" & find the answers to life's biggest questions when you hear his profound wisdom as he answers more questions from those who want to "ASK PANCHO" for some advice! "Pancho" addresses the burning questions about “Help! I Hate That My Girlfriend Doesn't Shave Her Armpits" & “Help! I Want You To Go Fund Yourself". Don't forget to download the TELEGRAM MESSENGER & join the "Insane Erik Lane's Stupid World" Channel to read the actual stories used for the podcast & check out the photos & videos with them! It's FREE & available for Windows, Linux, Android, & Apple for both mobile & desktop! --- Send in a voice message: https://anchor.fm/eriklane/message Support this podcast: https://anchor.fm/eriklane/support

Deryn and Angus Stewart chat collecting and saving seed with Neroli Forster from The Seed Shed and then Steve catches up with Louise and Jamie from The Edible Forest in the Yarra Valley.

Sonnet White is known as the Midnight Candy Queen because she is the creator of an aspiring cannabis business that goes by the name of Midnight Candy. She is a true entrepreneur in this booming industry as the manager, marketer and creator of Midnight Candy in addition to being a busy mom in upstate New York. Her social media followers on Instagram and YouTube can attest to her passion for what she does and why you should know her too. Her story is inspiring and her treats are delicious.Joyce also gives a shout out to Shanel Lindsay's newest creation, the Billow, the first and only closed loop smoking and filtration system - which means you get all the enjoyment of consuming your favorite flower indoors and none of the smoke or smell escaping! Check out The Canna Mom Show Instagram feed to see Joyce testing out hers where you can also find her reading from the #1 Best Selling Anthology, Courage in Cannabis, on Instagram at 4:20, tune in!Thank you The Resort at Westmoreland for making today's show possible.Topics Discussed(3:22) Courage in Cannabis(4:20) What is Billow?(6:40) Learning To Grow with Aja Atwood(7:10) Trella Technology(7:44) Green Goddess Supply(8:20) Thank You Resort at Westmoreland(8:30) Sonnet White Introduction(9:10) Midnight Candy Queen(10:10) Canna Backstory(10:44) Upstate NY Cannabis(11:45) Health and Canna Edibles(12:23) Migraine Medications(14:10) New York Medical Cannabis(15:10) Discovering Edibles(17:12) Culinary Arts and Cannabis(17:55) Father Chef Too(19:12) A Lemon Glazed Cupcake(20:21) Wendy Turner Story(20:57) Show Intro Audio(23:12) Children and Cannabis(25:00) Thank You Resort at Westmoreland(26:40) Midnight Candy Queen Experience(31:40) Her Products(32:02) Levo to Create Oil(34:55) Entrepreneurship Challenges(35:50) Family Story(38:17) Connect on Instagram, Youtube and FacebookThe Canna Mom Show wants to thank:Josh Lamkin and Bella Jaffe for writing and performing TCMS theme music 

Justin and Adam Berkelmans chat about all the delicious wild food they cooked and ate at the Texas Field to Fork Wild Pig Camp. They discuss nose-to-tail eating, hog's head rillette, braised and seared tongue, pork fat cookies, cooking coyote, and so much more!  - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings About Adam: Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He is also the Host of the Antler and Fin Podcast, Harvesting Nature's Audio Cookbook. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food. Follow Adam on Instagram Visit the Intrepid Eater website  Show Notes: Working on new recipes African-inspired recipes  Justin can't pronounce words Catfish moqueca Presenting at Denver Sportsmens' expo 2023 Pig Camps Adam's Ice fishing season Opportunities to butcher different types of wild game Trying every part of the pig Nose-to-tail eating Food made at Pig Camp Hog's head rillette  Braised and seared tongue Grilled heart Smoked round Pork fat cookies Sushi rolls with pulled pork shoulder Braised tenderloins  Seared rib tomahawk chops with caul fat Exotic meats Cooking coyote Stir fry rattlesnake recipe Coyotes smell funny Coyote backstrap steak bites Coyote Korean-inspired soup Bosintang  Thank you to Ken for the goodies Pig Camp Breakfast Wild pork banh mi sandwiches Pork schnitzel Breakfast burritos with ground pork Get fired up about the food Be open-minded Learn more about your ad choices. Visit megaphone.fm/adchoices

The tail wagging the dog? It's NUTS what the TSA found in this guy's bag! And how did that thing turn up in Texas? That's what Paul Layendecker is BuZzin' about today on The Daily BuZz!!

The All Local, 8am Update, 1/1/2023.      

Santa & His Team Makes Up For A North Pole Screw-Up.By Demi Urging. Listen to the Podcast at Steamy Stories.It's the wee hours of December 26th. Rick is finally shoving the last of his teetering friends through their front door, He volunteered to be designated driver again, for about half a dozen friends & co-workers.Another Christmas gathering passed as the clock ticked into the next day and it seemed he'd be single again into the new year. He thought he would have gotten over it by age thirty. He did have a pity date from last year  for New Year's Eve. It hadn't been a nice date, either; she stayed for a single kiss at midnight and left without another word. The same woman has a boyfriend this year, so Rick couldn't ask again even if his pride would allow it. Now he'll get plenty of sleep.The only sign of the holidays in his life was the box of fudge sitting on his counter, Which his elderly neighbor gave him the night before Christmas.He wouldn't even eat it tonight. Sleep had to come first, then he had a week off, since the boss knew most of the team would be useless if he had them come in that week.Climbing the stairs, he smelled something delectable, coming out of the 4th floor stairwell. He thought one of his neighbors must have made actual food instead of subsisting on beer and crackers like his friends had. Maybe he would eat some of that fudge after all, since a glass of water and a handful of crackers in the face of a home-cooked meal seemed inadequate.It had to be Miss Thompson. Rick thought that the old gal had gone off to the country for the day to visit with her kids, but the smell of his mom's ham with orange & clove seasoning didn't lie, and it was absolutely coming from somewhere on this floor, getting stronger as he approached his own apartment.Taking a final pleasant sniff before entering his lonely apartment, Rick turned, halfway opened his front door, and was smacked in the face with a bouquet of aromas that sent his mind back to Christmas dinner with mom and dad.Rick stepped back. Wrong apartment, he thought. But when he checked the address, expecting to be on the wrong floor somehow, he was met with the very same number he saw every day. He considered calling the cops, but wanted to know the actual situation before making that decision. So, flicked-open pocket knife in hand, he very slowly pushed the door open again.“Aren't you coming in?” A slender, bright-eyed young woman in an apron and a horribly ugly holiday sweater three sizes too large, only bare leg showing underneath its hem, was standing in the entryway. She giggled, fluffy blonde locks bouncing around peaked ears, and took Rick by the hand, gently tugging him inside. “Come on, silly, it's nice and warm. I have a fire going that's the perfect size for snuggling and supper just came out of the oven.”Ah, so a crazy person broke in. At least they…“A Fire!?” Rick asked as he pulled himself out of her grasp and ran further inside, desperately trying to remember where he kept the extinguisher. But he stopped when he saw what she really meant: his television was showing a video of a fireplace and putting out the smooth jazz version of Christmas favorites, & also a heater stationed below it provided heat along with what looked like a genuine polar bear skin rug.Jittering followed as the girl joined him. “I am sorry I couldn't have a real one tonight, but there was no fireplace so this is the best I could do. Now, let's get you fed while it's nice and piping hot, and then we can open presents.”A glance around the room revealed a small pine tree, dazzling with ornaments and laden with expertly-wrapped boxes underneath. Rick's dining room table held more food than it ever had before and glimmered with candlelight that danced gleefully as the girl dimmed the lights and retrieved the last item from the oven, coming around with a ceramic dish of bubbling, hot food to finish off the spread. She pulled a chair out for him to sit, pouting when he declined her service.“What is this and who are you?” Rick discreetly tucked his knife away.“This is Christmas dinner for my sweetie, of course. It'll start getting cold soon, so why don't I make you a plate?While she scooped Rick's plate with food, He considered his plan of action. The way she bounced to a beat, humming along with the television, the points of her ears were over-worldly?Rick reached out and tugged on one of the girl's ears. She yelped, tightening up so as not to drop the plate, and begged him with a tremble in her voice, “Sweetie, please don't.”When he released her, she set his place at the table and did the same for herself. He took his seat.“Merry Christmas, my sweet one. While you were away, Santa came along and dropped off a bunch of presents for you. I thought you would like the surprise and we could eat first before talking, but I guess I crossed a line, haven't I?”Rick put a bite of ham in his mouth, the girl brightening up as he started to eat.It had to be one of the most delicious things he'd had the pleasure to shove in his face. Mom's cooking, with its nostalgic advantage was still blown out of the water, and Rick felt sorry that he would never get to taste this for the first time again. Too soon it was all gone and the girl was carrying out a plate of apple and chocolate pie with ice cream on the side. This too didn't last and something about her constant giggling warmed him inside in a way he couldn't very well describe.As he finished the last bite of chocolate pie, she came over to his chair & wrapped herself around his neck from behind, softness and warmth pressing into his back and fluffy, blonde hair tickling his cheek. “Oh, Messy boy” she said, and leaned forward to smooch a crumb off his cheek.Before Rick could object, as little as he was inclined to, she had already slipped away to put dishes in the sink and his back felt uncomfortably cold with her absence.“That was pretty good; amazing actually.” Rick said, “But seriously, who are you? Did one of my friends hire you or something?” He dismissed the idea. “No, my mother? She's one of the only people with a key to my place. Unless; it was the landlady?”The girl stretched in the warm air with a luxurious moan escaping peachy lips, the neck of her XXL sweater spilling over a shoulder, exposing so much skin underneath that it was impossible for her to be wearing anything underneath. “I'm an elf!” she proclaimed. She curtsied, at least there were denim cutoff shorts underneath the sweater.  Rick just stared.“Didn't you hear me? Santa came by, because you were such a good boy, and we set all this up for you. Well, not to toot my own horn, but I did all the cooking and decorating, Santa brought presents. Oh, and I'm Sugarbell. I'm here to make your Christmas wish come true!”She'd taken a pose as if she was popping out of a giant layer cake; like there should be celebratory confetti shooting out. But she just stood there in awkward silence.Rick sighed, so she was a crazy chick after all. “Okay, miss elf, why don't you get out of here before I have to call the police. And how did you get in here anyway?”“Magic,” Sugarbell said, looking crestfallen, her ears drooping.“You're not giving me a good argument not to call the police. Can you at least take off the fake ears so we can really talk about this?”“Fake? Sweetie? She skipped over to a green sack by the door and plucked out a wrinkled, yellowed piece of paper. "Ahem,‘Dear Santa, I've been a good boy all year if you don't count that stuff that my sister says and all I really want is a girlfriend.' and then there's a colored pencil drawing of a girl with black pigtails who I think is your crush. ‘It's okay if I don't get one, I know that's asking for a lot, but it doesn't look like mom and Dave are going to be able to give out lots of toys this year, so don't worry about it if you can't. Merry Christmas. BTW I'm making snickerdoodles this year, so make sure you grab your share before Dave can steal them all again.'and there's your signature.”She handed the letter over for inspection. It was definitely his handwriting, his drawing skills from almost two decades ago…“So you were sent by my mother. You could have just said that and we'd have been fine. I'm sorry, she's pushy but I know she means well… should have told me I'd have company and I would have skipped that party. Anyway, what's your actual name?”“I'm Sugarbell. And I wasn't sent by her, Santa brought me. Here, look.” She tugged on her ear, leaning up so Rick could look closely. It was either real or the seam of the rubber was so well hidden that it might as well be. “I suppose this would be a little hard to believe for an adult. Sorry, I haven't actually spoken with a human for a few years.”Rick shook his head. “Your makeup's good, I'll give you that.”Rick angled his hips so the elf wouldn't notice a certain reflex to her melding to his shape. She was incredibly soft in his arms, just short of purring, the smell of peppermint coming off as she rubbed against him.Sugarbell stared up at him, her wide, green eyes shining with reflected candlelight. “But I'm not a crazy. I…” She went to the polar bearskin rug in front of the television, so big for the room that it bunched up against the walls in that corner, took a seat and patted the place beside her for him to take. Rick was not so troubled as he was amused, so he sat next to her on the rug in front of the sofa, facing the fake fire. She rested her head against his shoulder and twined her fingers in his with no resistance.“Um…” he said, “You got me, I guess, but what is all this?”“It's a little embarrassing for all of us who screwed up,” she said, “You see, back when we got that letter, we were using a new kind of mail bag and, as we would soon find out, letters would sometimes get caught in the seams. And the elf in charge of distributing letters wasn't especially conscientious. Rather than going through the trouble of digging out the trapped ones as he knew there would be, they instead ended up stuck inside, in a pile in the corner of the sorting room. It wouldn't have been that much of a problem, aside from that one elf's termination we would have just sorted through when we found the pile and spread out what good will we could. But then we arrived at your letter.”“I mean, I was a dumb 10 year old kid. It's not something I would ask for these days.”Sugarbell airily giggled, her cheek burned against his arm. “Sweetie, that wasn't the problem. We get so many requests for things like that; puppies, little brothers or sisters, a bunch-a edgy. Usually, we'd plan on whatever we could. Are the parents getting a pet? Is someone pregnant or likely to be? If not, a stuffed animal or baby doll would do the trick, and plastic weapons are wholesome enough as it is. The trouble came in an unfortunate fact: you were in the top hundred of the nice list that year.”“First of all, I don't believe you, but why would it be an issue?”“Top hundred and a random assortment on top of that get their wish, period. According to our records, you didn't submit one… had we known what you wanted, we couldn't very well kidnap someone and brainwash them, but we absolutely could have an elf facilitate a meeting, and stick around to help out a burgeoning romance. Of course, we didn't find your letter in the pile until this year. It wouldn't do for us to get off with as light as a card and a toy anymore, so here I am.” Sugarbell hugged his arm tightly to her chest and kissed his cheek. “I'm your present this year. Sorry it took so long for your wish to come true.” It doesn't make up for the twenty years you've lost, but We can only fix today.Rick reeled from the stream of revelations, not the least of which being that Santa was a real guy. And here was an eager, adorable, blonde lovely thing clinging to him, unwittingly giving him quite the show as her sweater's wide neck dipped down with her promised land hiding behind a tantalizing, flickering shadow. He averted his eyes, hoping she couldn't feel his heart going crazy through his palm, but her puckish smile said that she knew very well the effect her supple, inviting cuddliness was having.He paused. “So Santa just gave me one of his elves? What, did you draw the short stick?”“We're not slaves, you know. It's a career.”As he leaned back, supported by the sofa seat; Sugarbell straddled into his lap, wrapping her legs around his waist. There was no way she couldn't feel the ‘wooden soldier' poking her thighs from below. “Upon discovery of your letter, several of us thought that we could still make your wish come true, so Santa put out a call for volunteers. I won.” Before he could respond, she leaned into him, rocking him onto his back while she straddled; her warm, green eyes glittering in the false firelight on the tv as she came in for a transient peck on the lips. Then she teased him by hopping up and padding over to the kitchen.From where he lay, Rick watched her pull a tray from the oven and came back to the fire to kneel beside him.He asked, “People volunteered to be with me?” It was hard to imagine even two women fighting over him.Sugarbell frowned like she knew this conversation was going to happen sooner or later and could no longer be postponed. “Fifty of us young lady elves entered the pool. We played rock paper scissors for the position, and I won the tournament.Of course; if you don't want me, I'm sure we can drop someone else off for you. Any one of them would love to take my place.”“I just can't believe it.” Rick sat up and drew her into his arms, sitting her on one leg so the soldier couldn't get in the way. It seemed that she prepared to be rejected at this point, and he'd said so much to make her think he would, threatened to have her removed by the authorities after all.“It's a lot to take in, you know? How the heck was I in the top hundred? I don't remember doing anything especially great. Why not give my place to one of those prodigies out saving the rainforest or whatever?”She'd relaxed in his arms, nestled into the crook of his shoulder and curled in her slender legs. “We take lots of factors into consideration. The kindest people don't pay attention to how kind they are. They just do the right thing."And I thought you were a home invader.”“Nuh-uh.” She wiggled herself up until her lips touched his earlobe and whispered, “It's only home invasion when the owner doesn't want you there. Tell me who laid out milk and cookies all those years? Wasn't that you?”Her nuzzling and shimmying had tugged the overlarge neck of her sweater so far down across one shoulder that she was in danger of revealing herself from just the swell of her curvaceous breast with every breath, not that it seemed she would mind. Sugarbell wagged her pert butt in his lap, her fingers wandered underneath his sweatshirt and sweetly tugged at the t-shirt underneath when she found it was tucked in. The same breath which raised her chest came to him as a cool breeze on his neck.She said, “Tell me, what's the one thing you've always wanted to do, that you couldn't without a girlfriend?” One corner of his undershirt came free from his jeans.It was too fast, Rick hugged her tighter, trapping her hands to squirm uselessly against his belly. He grabbed her sweater and pulled the neck back off her shoulder, saving her from the risk of exposure. Giggling wildly, she plunged her hands under his plain gray sweatshirt and tickled his armpits without mercy until it was just too much to bear and Rick fell sideways, holding in suppressed laughter, landing onto his back.But it didn't end, Sugarbell seized the moment of his weakness and took hold of the sweatshirt's hem, pulling the whole thing up above his head in a smooth motion and trapping his arms in a cottony prison. She laid herself over his chest and at last succeeded in untucking his shirt. Meanwhile his bulge rested between the two cheeks of her very toned ass, and she rubbed against it with her subtle motions.Eagerness burned in her rosy cheeks. Her downy, golden hair fell around their faces, dividing them from the world, but a few deep breaths later, her giggling petered out and she rolled off, spending the last of her laughter beside him on the floor.“Sorry, sorry, we haven't even eaten dessert yet.” she said breathlessly, jumping up and scurrying back to the kitchen.Rick discarded his sweatshirt; it was already getting too warm for him. Watching on as Sugarbell's perky rear bounced away did nothing for dissipating his erection, begging him as it was, to just get on with it already. It didn't have long to calm down before she returned with a plate of tiny, pink cookies.“No, don't get up,” she said as she set the plate down on the rug, “Go ahead and try one, I'll pick a present for both of us, from the North Pole team.”The first bite of the little cookie exploded with crispy flakiness and a sophisticated undertone of strawberry. Rick snuck a second cookie before Sugarbell had time to return from the tree, with a couple gifts.“These are incredible!” he blurted through a cheekful of crumbs.She took one for herself and examined it between pinched fingers. “I wish I had more time to make them. It's the little touches that make the difference, but I wasn't able to let the egg whites get to room temperature before I beat them. And I know they say you can use a hand mixer to get the same results, but I think merenge needs the personal touch of a handheld whisk, even if it takes longer.”“What are you talking about? They're delicious.”Sugarbell sat next to him, leaning against the sofa, and kissed his cheek. Then sliding a present into his lap to open. “They're called sugarbells. My mom's version is so much better than mine.”Rick looked at the gift tag, but the sender's name was in Cyrillic so it was hopeless to try reading it. “Where did all these come from anyway?”“Let's see… that one's from the workshop, most of them are. The sender is an elf named Tart. Technically it's actually Tort, but that's what he prefers.”Rather than carefully preserve the beauty of the wrapping on her gift, Sugarbell plunged her fingertip under a flap and ripped the paper off in a single ragged chunk. She tipped the lid up to see inside, yelped, and put the package out of reach.“What was it?” Rick asked. The box was on her other side and she leaned in the way of his arm when he started reaching around to get at it.“Well, it was, uh,” she stammered, eyes darting back and forth until she realized there wasn't a way out of telling him the truth. “It's something of a gift to both of us, from the workshop's confectioner.” She waved him close and whispered with a warm breath against his ear, “Edible underwear.”Before he could respond with his own bewilderment, Sugarbell crawled away to fetch another pair of presents from the pile. She wouldn't look him in the eye when she thrust the next one into his hands. Did she think she hadn't already crossed the line from adorable into suggestive, or was it just too much to be hit smack in the face with the implications? This self-conscious side of her was adorable in its own way too.He decided to prod her. “Alright,” he said, “New rule: no hiding anything, and presents have to be tried out right away. Okay?”Sugarbell nodded solemnly and began drawing the hem of her sweater up, laying bare her tight, smooth belly, and was saved at the last moment when it crested her ribs and Rick caught her wrist.His bluff overwhelmingly called, Rick let her off easy and kissed her forehead. “Sorry, I just meant we should show off what we got. No need to strip right here and now.”“So,” Rick said, uneasy in his seat, “Are there going to be any of these that aren't… romantic?”At least Sugarbell looked ruffled too, swaying on her knees after pulling out another couple gifts. “Most of these are from elves who really wanted to be with you tonight instead of me.” She stuffed a cookie in her face rather than continue explaining.They opened the next wave of gifts in one fell swoop of torn paper and ribbon to avoid any unnecessary embarrassment. Out came a matching set of horrendously ugly sweaters in their respective sizes and a book titled 'guide to faeries' which Sugarbell suspiciously slid underneath the pile without mentioning in any way.Rick said, “Well, at least we haven't found any dildos…” There was a pregnant pause as Sugarbell's eyes flicked toward a long, slim present leaned up against the wall.Sugarbell reverently set each box before them and for the first time went to the trouble of finding an edge to peel back instead of ripping the thing to shreds in a festive feeding frenzy. “These two,” she said, “Are from Santa himself.”In the first box, addressed to Rick, there was a wooden doll in the shape of a tiny, flaxen-haired elf complete with a red dress and curly-toed shoes festooned with actual, minuscule bells.The other package, Sugarbell's, opened to reveal a group photo with dozens of short people trying to get their heads in frame all at once, almost crowding out the wizened man in the center. She held it close to her chest for a long moment and set it aside.“Good thing that's the last of them, garbage bag is near to bursting.” Rick said.“That wasn't the last one.” She tugged on his shirt to keep him in place before he could retreat to take out the trash.“What do you mean, did I miss one under the tree?”Sugarbell crawled behind him and when he tried to look, she gently turned his face away. Moments later, the muffled sound of wool dropping on the carpet came amid the soft jazz Christmas carols and the crackle of fire. Pale arms enveloped his neck and naked softness pressed against his nape. “You still have one more present to unwrap.” she whispered.He took her hands in his and pushed down his feelings; this was too good to be true. “It's okay, I understand everything now. I had a lot of fun tonight and I appreciate the gesture, but you don't have to go that far for someone like me.”She slid down his back like dripping cream and he felt her lips lay a line of pecks up from his neck to his ear. She whispered; “There's such a thing as being too nice, you know. A girl might get her feelings hurt like that.”Her tongue ran the length of his earlobe and she nibbled at it as a penalty. Her voice was sultry and inviting; “I'm not wearing a bra, can't you feel that?” She rubbed herself against him to ensure he would feel her firm nipples tickling across his back. “Does it feel like I'm coerced? Or do I seem like the kind of girl who would act this way for just anyone? We found that letter six months ago… I've been watching you, falling in love with you, for so long.” Each passing day my desire for you has grown.“There's no way…”“No way someone like me could fall for someone like you?” Sugarbell bit his neck. If only the really big things counted toward being good, there would be so few good people, wouldn't there?“"I mean, as long as you're okay with it.”There was some rustling behind his back as Sugarbell wriggled and reached back, producing her little, denim shorts so he could see and dropping them in his lap. The girl hugging herself so tightly to his back was wearing nothing but panties and moaned into his ear, “Carry me to the bed, please?”Libido won out; Rick turned and scooped her up to a giddy squeal, as her legs locked around his waist, Rick was blessed with handfuls of bouncy ass and hurriedly carried her to the his room to set her down in bed.She'd done her magic in there as well, ceiling hung with red and gold garlands, mistletoe above each doorway. The bedspread was made with a quilted comforter patterned with reindeer frolicking across the tundra. It was obvious that she wanted to end up in there from the start.Sugarbell pulled his head down for a kiss, prodding between his lips with the tip of her tongue, eagerly melding herself to his body, mingling her tongue with his. They came apart with a heavy breath, forgetting how long they had been under. She covertly undid the buckle of his belt and tugged his pants down into a heap at his feet, then delved underneath his t-shirt again, spread her delicate fingers across his chest, and pressed herself into him as he drew it over his head.Abruptly, she tweaked his nipples and retreated before he could retaliate, plopping herself on his bedspread and, calming herself a pinch, spread her knees apart. The one article of clothing between them was a pair of red, lacy panties with a cotton sprig of mistletoe hung by a little bow. As Rick gawked at the dainty outline. The panties were tied at both hips, with stretch lace straps. Sugarbell squirmed, her own gaze flitting to and from his growing erection, but she kept her legs open.“It's mistletoe…” she said quietly.“Um, yeah.”“You know what that means, don't you?”In answer, Rick crawled down and kissed her thigh. Her fingers twined in his hair and an unrestricted murmur of pleasure came from above, encouraging him to advance toward her heat, laying kisses all the way up her creamy thigh until he was inches away from her warm aroma. The fabric was in the way, but he could feel her silkiness on his lips, against his tongue.Her fingers left their comfortable place in his hair to pull on the knots at her hips, let her panties fall away and revealed bare, pink skin.Rick wasted no time, pushed forward to kiss her again, running his tongue along her lips, pausing to pin in his mind the spots where she moaned or her leg twitched against his head. Already he could feel wetness on his tongue, heat spreading throughout her body. A chorus of gasps and moans fell from above and quick peeks down below showed that Sugarbell's toes were curling. Pride swelled in his chest as he smooched and licked her most sensitive spots.“Okay, stop,” Sugarbell pushed his head away and sighed, falling back for a second before rolling backwards onto her knees on the bed. “Come here,” she said, patting the space beside her, “Lie down right here, on you back.”He obeyed and had a shock. He would have said something, but a lingering lick up his shaft to the tip stole his words with a moan. Delicate fingers wrapped around it and gently stroked as she nestled against his thigh and lapped at his balls, merrily humming as she took pleasure in the situation.Popping a testicle in her mouth and swirling it around with her tongue, Sugarbell's pert ass swayed in the air, her other hand wandering up her leg so she could rub herself against her palm. Rick could only reach down to pet her head as she suckled.Sugarbell slowly ran her tongue around the rim of his glans, so sensitive that Rick almost lost himself in the pleasure, but he relished every moment of those bright, green eyes bobbing down on him.She took him deeper into her mouth, rubbing the tip of his cock against the inside, bulging her rosy cheek like a chipmunk. Her hips bucked against her hand and mewls of pleasure escaped from her glistening lips, bringing Rick to the just before the point of no return where his whole body clenched to keep the amazing feeling from ending.And she flopped limp between his legs, tenderly lapping at his balls as his cock twitched for release in her hand. "Come on, sweetie pie,” she said, “Isn't there somewhere else you'd like to do that?”Rick sat up and pulled her into his lap facing him; where her soft slit straddled his throbbing erection. “Do you have any protection?” he asked.Sugarbell bent her head into his chest and sputtered laughter. “Like I said, there's such a thing as being too nice.” She guided the tip of his cock to her entrance and started putting weight on it, softly grunting with the effort of fitting him inside, squealed when it pushed in the first inch.“Does it hurt?”“Shut up.” she moaned, hugging herself close so he couldn't see the pain in her eyes and insist they stop. “I j-just need to get used to it, okay?”Over the next minute her warm tightness enveloped his cock inch by inch until Sugarbell's butt rested comfortably in his lap and she breathed a sigh of relief. Rick turned up her chin for a kiss, hoping their intertwined tongues would distract from the pain, stroking her creamy, pale skin with special attention paid to her ticklish spots, taking a breast in hand and fiddling with a nipple like a hard pebble. Her sighs of pleasure washed against his chest and she closed her eyes to enjoy each touch to its fullest, savoring the feeling of fullness in her loins.She snaked her arms around him, linking her fingers behind his back, and began swirling her hips, gently moving his cock inside her, sliding her bouncy ass across his thighs. He felt like he could burst at any minute, couldn't resist taking a handful of ass, causing a refreshing whimper against his chest as he squeezed.Rick buried his face in her fluffy, golden hair to keep his senses, taking in the invigorating scent of peppermint and sweat. Little tickles made moaned giggles fall on his ears and Sugarbell slowly became more comfortable with his size, increasing her motion's intensity until she was almost thrusting against his last inch.Her bright, green eyes appeared again as Rick surprised Sugarbell by slowly flipping her down onto her back. He kept the last pace she was comfortable with, guided by her tiny, urging moans to start going faster and deeper. She splayed her arms above her head and gripped the pillow she found there, handing over control to him with her legs wrapped around his waist.Free to go wild, Rick slowly pulled out and pushed himself back in to the hilt, leering at the way Sugarbell squirmed underneath, her breast rippling with sharp breaths. Then again, a bit faster, and again until he was properly thrusting, and he joined the chorus of moans.Sugarbell pulled his head down into a kiss and shakily whispered, “Harder~”He grabbed her waist, ramming himself inside her pussy as she wriggled in ecstasy, bright eyes rolled back and she bit his shoulder in anticipation of the finale. It came on like a wave, forcing him as deep as he could go, balls slapping against wet ass cheeks as he flooded her tight pussy and she tightened in gratification, overwhelmed by sensation as Rick pounded inside her.When the moment of passion had passed, Rick laid at her side as she relaxed into quiet contentment. But it didn't last long before she crawled atop him, laying her head on his chest humming a festive tune.“That was amazing.” he said, absentmindedly stroking her hair.Sugarbell kissed his chest. “Lots better than your hand, isn't it? Heh, you're pretty big. Human girls don't know what they're missing out on.” Her fingertips traced the way down between his legs, wrapped around his shrinking dick and said, “Good job, mister, wanna take me for another spin?”Rick laughed and she rubbed herself against his chest as she joined in, bright eyes merrily twinkling.“Can't fault a girl for trying, can you? It is two in the morning I suppose. Christmas night's almost over and done.” She tugged up the blanket they'd displaced and snuggled herself against him, pointy ear tickling his neck, and hummed a lullaby as the day's exhaustion made sleep less and less voluntary.The morning sun muddled through snow-filled clouds to gently wake Rick. He'd slept clean through the usual time, had a transient shock before remembering the office would be closed for the week.And he was alone.Last night had to have happened. Peppermint lingered in the air and a hickey stung on his neck, but she wasn't there. Of course, he thought, it was a monkey's paw. She'd said she was a Christmas present, and the day had passed…He forced himself out of bed and dressed, then headed for the kitchen.Where a woman in a red turtleneck and costume antlers was using the stove.“Morning, sleepy-head~” Sugarbell cooed, “I'm almost done with brunch so go ahead and take a seat.”“You're still here.”“Of course I am, why? Oh, there's nowhere I need to be.”“I thought I was only going to get the one night.”Sugarbell turned off the stove and set the table with leftover ham omelets and freshly-baked cinnamon rolls. “That's not a girlfriend, that's a one-night stand.” she said, standing on tiptoe to kiss his cheek, “And we still have to continue where we left off after all.”By Demi urging for Literotica

TT and Queenie end the year with a game from the past, along with reminiscence of 2022. There is much gratitude and love for our listeners and a hint of things to come in 2023. Happy New Year! Our Closet Disco Queen Pot-Cast deals with legal adult cannabis use and is intended for entertainment purposes only for those 21 and older Sound from Zapsplat.com, https://quicksounds.com, 101soundboards.com #ToneTransferVisit our Closet Disco Queen Pot-Cast merch store!Find us on Facebook and Green Coast Radio

Hosted by Jenn de la Vega Research by Alicia BookVideos edited by Chris De PewKnife logo by pixel artist Rachelle ViolaLinksSuggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter

It's tempting to discard a carton of milk or a loaf of bread once it's passed its “best by” date. But that “expiration” date only means that food is no longer at its freshest – it's still perfectly safe to eat. Every year, Americans toss millions of pounds of edible food into landfills, contributing to climate change and exacerbating food insecurity issues. We'll talk with food waste experts about how to interpret expiration dates and make the most of the surplus in our food system. Guests: Dana Gunders, executive director, ReFED; author, "Waste Free Kitchen Handbook" Yasmin Tayag, staff writer, The Atlantic Diana Lara, executive director, Food Finders

On this episode we talk with OT a very talented DP based in Orlando FL.  Like most creatives, the path to making your creative job full time is not linear.  We dive into Ot's history discussing his time in film school, working with brands like Edible arrangements and how important social media can be when clients are looking for your work.  https://www.instagram.com/dp_ot/https://www.oluwaseyithomas.com/

Uncle Milty had a big one.Edible Arrangements and Edible undergarments Listener question is answeredhttps:/patreon.com/thetwodickshttps://www.instagram.com/thetalkingdickscomedypodcast/https://twitter.com/DicksTwohttps://www.facebook.com/thetwodickshttps://www.facebook.com/The-Talking-Dicks-Comedy-Podcast-107101331446404Support the show

Bakemas day 9! If you love milk's favorite cookie, there's a good chance you'll enjoy today's cookie mix - Cookies & Cream cookie mix in a jar. Credit for this one goes to  @thedomesticgeek1  Thanks so much for sharing!   Source Link: https://www.youtube.com/watch?v=W1rxIYdXkPA   What You'll Need: - A 1 qt. (32 oz.) jar - 1 1/2 cups flour - 1 tsp baking soda - 1/2 tsp baking powder - 1/4 tsp. salt - 1/2 cup packed brown sugar - 1/2 cup white sugar - 1 cup crushed Oreos - 1/2 cup semi-sweet chocolate chips   What You'll Do: 1. crush up 12-15 Oreo (give or take), to make up 1 cup 2. whisk together the flour, baking soda, and salt; pour into the bottom of your jar, and press down into a level layer 3. on top of the flour, add the brown sugar, and press down into an even layer 4. on top of the brown sugar, pour the white sugar, and shake into an even layer 5. on top of the white sugar, pour the crushed oreos into an even layer 6. on top of the crushed oreos, pour the chocolate chips into a even layer 7. place the lid on the jar; add a name tag; add a bow; tape on the ingredients and instructions for your gift recipient, and deliver with love   FOR YOUR GIFT RECIPIENT (Print and attach these to each jar) What They'll Need: - 1/2 cup butter, melted - 1 large egg - 1 tsp vanilla extract   What They'll Do: Preheat oven to 350°F. Line two cookie sheets with parchment paper. In a large bowl, mix melted butter, egg, and vanilla extract. Add the entire jar of cookie mix and stir together. Drop by spoonfuls onto cookie sheets and bake for 12-14 minutes. Enjoy!   Scripture (Matthew‬ ‭7‬:‭7-8 NLT): ““Keep on asking, and you will receive what you ask for. Keep on seeking, and you will find. Keep on knocking, and the door will be opened to you.   For everyone who asks, receives. Everyone who seeks, finds. And to everyone who knocks, the door will be opened.""     #bakemas2022 #giftsinjars #cookiesinajar

Well, well, well. What do we have here? Santa's sleigh and eight tiny reindeer? No, how about a refreshed pod, and a brand new co-host (but we still give the original a nod). That was a really poetic stretch, but look, this is just for you. And we hope you love this season of It Sounded Like a Good Idea at the Time as much as you used to. Our music is:Werq Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0 Licensehttp://creativecommons.org/licenses/by/3.0/

Garden and Plant Expert Jay Harper discusses gifting plants for the holidays.  Poinsettias are popular and can live past the holidays with proper care.  But are the compostable?  Edible plants like dwarf citrus, rosemary or other herbs.  Giving a living Christmas tree to plant.  Jay talks about his family tradition of making tamales.  And Jennifer's other gift suggestions related to outdoors.

Bakemas day 8! This gift in a jar is for the chocolate lovers - today we're making a tons of chocolate cookie mix. Credit for this one goes to  @Bake_That  Thanks so much for sharing!   Source Link: https://www.youtube.com/watch?v=7caZ9pzSk4I Printable Recipe Card: https://www.dropbox.com/sh/ptw5gm7ntu8jwj7/AABpba60trj20EmUeaqN-xQ8a?dl=0   What You'll Need: - A 1 qt. (32 oz.) jar - 2 cups flour - 1 1/2 tsp baking soda - 1/4 tsp. salt - 3 T regular cocoa powder - 3 T special dark cocoa powder - 3 T black cocoa powder  - 1/4 tsp instant espresso/coffee powder - 1 cup white sugar - 1/2 cup semi-sweet chocolate chips   What You'll Do: 1. whisk together the flour, baking soda, and salt; pour into the bottom of your jar, and press down into a level layer 2. whisk together the cocoa powders and espresso/coffee powder; pour on top of the flour, and press it down; scrape down any cocoa powder that has clung to the side of your jar (this is strictly for aesthetics) 3. on top of the cocoa mixture, pour the chocolate chips into a level layer 4. place the lid on the jar; add a name tag; add a bow; tape on the ingredients and instructions for your gift recipient, and deliver with love   FOR YOUR GIFT RECIPIENT What They'll Need: - 1 1/4 cup unsalted butter, softened - 2 large eggs - 1 tsp vanilla extract   What They'll Do: Preheat oven to 350°F. Cream together the softened butter, eggs, and vanilla extract in a large bowl. Add the contents from this cookie jar and stir until combined. Drop spoonful's of dough onto a lined baking sheet. Bake for 10 minutes, or until the edges are set and the centers of the cookies are still slightly underdone. Place baking sheets on a rack to cool.   Link to Black Cocoa Powder: (https://www.amazon.com/King-Arthur-Processed-Powder-Perfect/dp/B09VCRKDYH/ref=sxin_15_pa_sp_search_thematic_sspa?content-id=amzn1.sym.3ef753e8-ab23-48a4-a8ea-3de94eff9b95%3Aamzn1.sym.3ef753e8-ab23-48a4-a8ea-3de94eff9b95&cv_ct_cx=fair+trade+black+cocoa+powder&keywords=fair+trade+black+cocoa+powder&pd_rd_i=B09VCRKDYH&pd_rd_r=4f9e7b70-67a7-4b8f-948c-68350096dc21&pd_rd_w=2EDI6&pd_rd_wg=z1Uai&pf_rd_p=3ef753e8-ab23-48a4-a8ea-3de94eff9b95&pf_rd_r=X9WRQ6X3R6RZGA27RQ74&qid=1671071466&s=grocery&sprefix=fair+trade+black+cocoa+%2Cgrocery%2C105&sr=1-2-6d4e102d-4296-45c9-bdaa-d091fec213d0-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUExRkhXVVg3TEc2VVNTJmVuY3J5cHRlZElkPUEwODM2NDg0M1NaVkQzMEFZSFg4WSZlbmNyeXB0ZWRBZElkPUEwOTI1MDI4VEM3Vk45RFo1SzRIJndpZGdldE5hbWU9c3Bfc2VhcmNoX3RoZW1hdGljJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==)   Scripture (Lamentations‬ ‭3‬:‭34‬-‭40‬‬ NLT): "If people crush underfoot all the prisoners of the land, if they deprive others of their rights in defiance of the Most High, if they twist justice in the courts— doesn't the Lord see all these things? Who can command things to happen without the Lord's permission? Does not the Most High send both calamity and good? Then why should we, mere humans, complain when we are punished for our sins? Instead, let us test and examine our ways. Let us turn back to the Lord."   #bakemas2022 #giftsinjars #cookiesinajar

The Money explains how the Australian economy and everything in it works.

Engineers and enthusiasts are finding all kinds of great uses for drones, but this one may top them all: there are now drones with edible wings that can reach and then feed people who are in need of rescue. Plus: an artist known as Sunday Nobody has taken a bag of Flamin' Hot Cheetos, covered it in resin and buried it in the Seattle area inside 3,000 pounds of concrete. Eat This Drone With wings made from rice cakes, this drone is designed to save your life (IEEE Spectrum) Meet Sunday Nobody, the Meme Artist Who Entombed a Bag of Flamin' Hot Cheetos in a 3,000-Pound Sarcophagus Time Capsule (Artnet) Our Patreon backers keep us flying every day --- Send in a voice message: https://anchor.fm/coolweirdawesome/message Support this podcast: https://anchor.fm/coolweirdawesome/support

For further reading, check out “THE CHEF: SAM HAYWARD; The Zen of Braising” in the New York Times by Nancy Harmon Jenkins.Hosted by Jenn de la Vega Research by Alicia BookVideos edited by Chris De PewKnife logo by pixel artist Rachelle ViolaLinksSuggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter

Dinesh Tadepalli is the Chief Spoon Seller & Co-Founder of Incredible Eats, a start-up that's attempting to replace single-use plastic cutlery with edible alternatives.  How does that work? You might be asking. Well, they need both sweet and savory options (think ice cream vs. hot soup), and their products perform better than paper alternatives.  Edible cutlery is something that's never before been implemented at scale, and the company was featured on Shark Tank where they received multiple offers.  The company is carbon-negative, and proof that the best way to avoid dealing with waste is to prevent it from ever reaching the landfill to begin with. ➡️ https://incredibleeats.com/ ➡️ Highlights: https://rosspalmer.com/podcast 

Bakemas day 7! What is in a cowboy cookie?? Watch and find out! - because today, we are making a cowboy cookie mix in a jar. Credit for this one goes to  @LiveSimply  Thanks so much for sharing!   Source Link: https://www.youtube.com/watch?v=W1rxIYdXkPA   What You'll Need: - A 1 qt. (32 oz.) jar - 1 cup flour (white whole wheat, or 3/4 white flour + 1/4 cup whole wheat flour) - 1/2 tsp baking powder - 1/4 tsp. salt - 1 tsp cinnamon - 1 tsp ground allspice - 1 cup old fashioned rolled oats - 3/4 cup white sugar - 1/2 cup dried cranberries - 1/2 cup chopped pecans - 1/2 cup semi-sweet chocolate chips   What You'll Do: 1. whisk together the flour, baking powder, salt, cinnamon, and allspice; pour that into the bottom of your jar, and press down into a level layer 2. on top of the flour mixture, press down the oats 3. on top of the oats, pour the white sugar, and press gently into a level layer 4. on top of the white sugar, pour the cranberries into a level layer 5. on top of the cranberries, pour the chopped pecans into a level layer 6. on top of the pecans, pour the chocolate chips into a level layer 7. place the lid on the jar; add a name tag; add a bow; tape on the ingredients and instructions for your gift recipient, and deliver with love   FOR YOUR GIFT RECIPIENT What They'll Need: - 11 T butter, softened - 2 large eggs - 2 tsp vanilla   What They'll Do: Preheat oven to 350°F. In a large bowl, cream the butter. Mix in the eggs and vanilla extract. Add the entire jar of cookie mix and stir together. Drop by spoonfuls onto cookie sheets and bake for 12-14 minutes. Enjoy!     Scripture (Lamentations‬ ‭3‬:‭31‬-‭33‬ NLT): “For no one is abandoned by the Lord forever. Though he brings grief, he also shows compassion because of the greatness of his unfailing love. For he does not enjoy hurting people or causing them sorrow.”     #bakemas2022 #giftsinjars #cookiesinajar

Those looking for a challenge need to look no further than trying to grow the best crop of dry edible beans. Whether in Manitoba, Ontario, or further afield, dry beans offer a real possibility of tidy profit, but the crop is most certainly not for the faint of heart. To get through some of the... Read More

Tip of the Tongue is a podcast on the Nitty Grits Network of the National Food & Beverage Foundation (NatFAB). The podcast host, Liz Williams, is the Founder of NatFAB and the Southern Food & Beverage Museum. In each episode Liz has a far-reaching 30 minute conversation with a food expert, practitioner, chef, home cook, author, farmer, manufacturer, artist, or almost anyonewho can elucidate some aspect of culinary culture. And the intersection of food and drink with culture provides possibilities that reflect the endless ways that food touches every aspect of our lives. We are all joined together by our need to eat. And Tip of the Tongue explores our common humanity whether by examining the past, aesthetics, economics, issues of race and gender, waste, hunger, war, and so much more. And by recording and disseminating these expansive conversations she is creating a document that reflects and embraces the culture of food during our time.

Do you dream of a permaculture career, working in a food forest?In this episode, Jamie Sweetman, head horticulturist at Yarra Valley Estate's one acre edible forest comes on the show to explain what, why and how they do what they do in their hugelkultur-inspired garden, and how she got into this line of work after over a decade's experience working in different horticultural roles.EPISODE LINKSEdible forest website: https://www.edibleforest.co/Edible forest Insta: https://www.instagram.com/edibleforestyv/Edible forest Facebook: https://www.facebook.com/edibleforestyvYarra Valley Estate website: https://www.yarravalleyestate.com.au/Contact Yarra Valley Estate: https://www.yarravalleyestate.com.au/contact/Search for horticulture jobs: HortPeople.comFOLLOW US ON SOCIAL MEDIATwitter: @PlantsGrowHere / Facebook: @PlantsGrowHerePodcast - Join our Facebook group!VISIT OUR WEBSITEwww.PlantsGrowHere.comYou'll find heaps of educational blog articles, including How To Prune For Natural Shape, What Relationships Do Plants Have With Other Organisms?, and What Is Healthy Soil, And How Can We Build It?.LET'S WORK TOGETHERAre you in the industry or an enthusiast with something of value to share? We're always on the hunt for interesting people, doing interesting things. If you'd like to work with us send a message via our online form or a direct email to plantsgrowhere@gmail.com.

Hear some of our favorite segments of the week on the Friday Rewind. 

In this edition, Jenn and Alicia discuss wok hei, what you need in the kitchen to broil, cooking mistakes, restaurant industry terms, and delicious fried items.Esculentè is a behind-the-scenes conversation podcast hosted by Jenn de la Vega and research producer Alicia Book. For every three culinary words, Jenn and Alicia discuss material from the cutting room floor in a series of bonus episodes. They answer listener questions and dive deep into the words as well as the humanity behind them.Hosted by Jenn de la Vega and Alicia Book.Knife logo by pixel artist Rachelle ViolaLinksThe Elements of Wok Hei, and How to Capture Them at Home The Science Behind Why We Crave Loud and Crunchy FoodsSuggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter

In this episode, Shanti discusses the wonderful world of micro-dosing (shoutout to @Kimbology) while Antoinette explores the idea of having a sponsor. Together, the ladies discuss Spotify-wrapped reveals, World Cup controversies, the Defense for Marriage Act shortcomings, the delusion of Jennifer Lopez, and how men will embarrass you unprovoked. Lastly, Antoinette may or may not have had an edible during this episode. Join us. Do you have a question or comment you'd like to share with us? Call in! Leave a message!Hotline: (215) 948-2780 Email: aroundthewaycurls@gmail.com Patreon: www.patreon.com/aroundthewaycurls for exclusive videos & bonus episodes Shop ATWC Merch: https://www.aroundthewaycurls.com/collectionsSong Credit: God is On Your Side by Sault

Market Life magazine, Mark Riddaway talks to us all about the history of food and drink in Britain, inspired by his wanderings around Borough Market.  Support us: https://www.patreon.com/historyhack Tips: https://ko-fi.com/historyhack Buy the books: https://uk.bookshop.org/shop/historyhack Merch: https://www.historyhackpod.com/

Steve Gregory_ Pastathon / Detective Parenting / Catfishing Cop // Steve Gregory_ Middle Schooler Edible Overdose / Body Found in Malibu / Who Could Be a Murderer? / Why Why Delilah / How to Save on Shipping // Weighing Packages

Evil West, World of Warcraft: Dragonflight, Warhammer 40,000: Darktide, Call of Duty Modern Warfare II Warzone Extraction, God of War 2, Return to Monkey Island, The Entropy Centre, Sonic Frontiers, Steam Deck, Need for Speed Unbound, Bendy and the Dark Revival, Super Mario Brothers movie, Netflix AAA PC game, Xbox hoodies for your controller and can, and more gaming news. Head to videogameoutsiders.com to go premium for only 1.99 for the entire back catalog and weekly bonus shows. Plus we have a Discord where you can chat, support, or play in the COD game event!

Every year, adzuki beans grown in Ontario fields find their way to markets in southeast Asia where they are synonymous with sweet treats — everything from pastries to candy bars and even adzuki-flavoured Pepsi. On this episode of the RealAgriculture Edible Bean School, host Bernard Tobin discussed adzuki end uses, market opportunities and agronomics with... Read More

I thought this episode got deleted but it was in the library so enjoy.

In honor of Danksgiving finally becoming a real thing (did you see the NYT article?) we're revisiting our interview with cannabis journalist Jackie Bryant to discuss the science of edibles, which she wrote about for Different Leaf magazine in the fall of 2021.Host Brit Smith talks to Jackie about the chemical process behind how digested cannabis works in humans, giving us a more physical high than inhaling weed. They discuss why edibles impact people in different ways, whether strains make a difference, how microdosing works, the science of fast-acting edibles, the ups and downs of public cannabis drink consumption, and what the future of edibles could be.Read Jackie Bryant's article on the Science of Edibles in the fall 2021 issue of Different Leaf magazine, available at DifferentLeaf.com, or find your local in-person retailer at Differentleaf.com/on-the-newsstandIf you're traveling for the holidays, you may also enjoy these Different Leaf episodes: - Step Up Your Runner's High with Josiah Hesse https://podcasts.apple.com/us/podcast/step-up-your-runners-high-with-josiah-hesse/id1501758648?i=1000547174896- How CBD Helps Athletes with Rachael Rapinoe https://podcasts.apple.com/us/podcast/how-cbd-helps-athletes-with-rachael-rapinoe/id1501758648?i=1000543348662- Dope Sex With Ashley Manta https://podcasts.apple.com/us/podcast/dope-sex-with-ashley-manta/id1501758648?i=1000504717331Follow us on social media @DifferentLeaf and @Different_Leaf and follow host Brit Smith @BritTheBritish.Buy any issues of Different Leaf magazine at DifferentLeaf.com or find your local in-person retailer at Differentleaf.com/on-the-newsstandFind our new merch line at XDifferentLeaf.com

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This week, Editor-in-Chief Elliot Williams and Assignments Editor Kristina Panos fumbled through setting up Mumble on Kristina's new-ish computer box before hitting record and talking turkey. First off, we've got a fresh new contest going on, and this time it's all about the FPVs. Then we see if Kristina can stump Elliot once again with a sound from her vast trove of ancient technologies. Then there's much ado about coffee roasters of all stripes, and you know we're both coffee enthusiasts. We have many words to say about the subject, but none of them are any of the 7+ dirty ones that the FCC would probably rather we didn't. Finally, we take a look at a bike frame that's totally nuts, a clock that seemingly works via magic, and a drone made of rice cakes. So find something to nibble on, and check out this week's episode! And be sure to visit all the links and leave a comment over on Hackaday.

My Husband, Rory Cameron, joins me today as we talk about growing your own food in small spaces, as well as tending to plants, planting from scratch, what soils to use, and everything you need to know on how to produce your own food in your backyard! Plus we discuss what foods are good for what body part!  Topics Covered: Glyphosate  Roundup Ready  GMO Topsy turvy tomato's  How to grow food at home  Edible landscapes  Plants that grow in the shade  Tips for growing herbs at home  Root vegetables at home  Indoor vs outdoor growing  Importance of soil  Fungus and pests  Is organic sprayed with chemicals? Diatomaceous earth Natural pesticides and herbicides Pruning  When to pick  Sponsored By: Truly Free Home Get 300 Free Laundry loads with no subscription  https://click.trulyfreehome.com/SHS6 Ned Get 15% off Ned products by using code: DIGEST www.helloned.com/DIGEST     Check Out Bethany: Bethany's Instagram: @lilsipper Bethany's Website My Digestive Support Protein Powder Gut Reset Book  As always, if you have any questions for the show please email us at digestthispod@gmail.com.  And if you like this show, please share it, rate it, review it and subscribe to it on your favorite podcast app. 

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In search of a surefire way to enjoy distilled liquor on the plate rather than in the glass, Dave, Chris, and bartender extraordinaire John deBary survey the landscape of solidified cocktails and dangerous flambées before turning to the dish of the day: aquavit gravlax. Find the recipes for this and every Recipe Club on The Ringer's website, watch the video version of this episode on Spotify, and join the conversation (and cook along with us!) on Discord and Instagram. Hosts: Dave Chang and Chris Ying Guest: John deBary Producer: Sasha Ashall Additional Production: Jordan Bass and Lala Rasor Learn more about your ad choices. Visit podcastchoices.com/adchoices