Podcasts about Feta

Episode 165 May 22, 2025 On the Needles 2:36 ALL KNITTING LINKS GO TO RAVELRY UNLESS OTHERWISE NOTED.  Please visit our Instagram page @craftcookreadrepeat for non-Rav photos and info   Succulents 2025 Blanket CAL by Mallory Krall, Hue Loco DK in Air Plant– DONE   Paul Klee sweater by Midori Hirose, Kelbourne Woolens Camper in strawberry heather, light pink heather, graphite heather, plum heather, gray heather   April Colorwork Cuff Club socks by Summer Lee, Must Stash Yarns Perfect Match sock in Jelly Belly, Anzula Lunaris in Elephant, Destination Yarn Postcard stitches west 2019    Noteworthy by Hunter Hammerson, little Skein 80/20 sock in Bluebook      On the Easel 13:20 Heritage/heirloom roses Floral series! On the Table 19:00   Chicken with Artichokes, Sun Dried Tomatoes and Feta from What Goes With What by Julia Turshen   Roasted Turnips with red onion, lentils and wasabi aioli from Tenderheart by Hetty Lui McKinnon   Borlotti beans, chopped salad and tahini from Dinner by Meera Sodha   Chickpea flour pancakes with coconut chutney from Dinner by Meera Sodha   Miso-pickled vegetables (next time, slice english cucumber thicker) Strawberry Pretzel Bar (May I recommend a purchased fruit tart from Noe Valley Bakery?) On the Nightstand 31:40 We are now a Bookshop.org affiliate!  You can visit our shop to find books we've talked about or click on the links below.  The books are supplied by local independent bookstores and a percentage goes to us at no cost to you! Wild Dark Shore by Charlotte McConaghy Play It as It Lays by Joan Didion The Night Guest by Hildur Knútsdóttir, trans by Mary Robinette Kowal  The Favourites by Layne Fargo When the Moon Hits Your Eye by John Scalzi   Ruthless Vows by Rebecca Ross Vintage Roses and Peonies by Jane Eastoe, photographed by Georgianna Lane Ranunculus, Lilacs, and Dahlias by Naomi Slade, photographed by Georgianna Lane Bingo 51:58 Starts friday may 23, ends Mon Sept 1 Need to post a photo of completed Bingo with #CCRRsummerbingo2025 to instagram or Ravelry.  Get a blackout for a second entry.   

Brie still, my havarti. Games we played this week include: Dissent on Mars (5:30) Two Point Museum (13:30) 1000xRevolt (28:15) AM (39:45) Atomfall (47:20) --- News things talked about in this episode: BDS names Microsoft and Xbox priority targets for boycott (1:14:00) https://bdsmovement.net/microsoft --- Buy official Jimquisition merchandise at https://thejimporium.com Find Laura at LauraKBuzz on Twitter, Twitch, YouTube, and Patreon. All her content goes on https://LauraKBuzz.com, and you can catch Access-Ability on YouTube every Friday. Follow Conrad at ConradZimmerman on Instagram/BlueSky and check out his Patreon (https://patreon.com/fistshark). You can also peruse his anti-capitalist propaganda at https://mercenarycreative.com.

Avui anem a TV3 per felicitar Carolina Rosich, que acaba de guanyar el primer Premi Anna P

Christian Schwab -Mit Gags und seiner Comedy-Stimme bereichert der von den „Comedy Hirten“ bekannte Kabarettist Christian Schwab regelmäßig Sendungen in Radio und Fernsehen. Es gibt: Gefüllte Paprika mit Erdäpfeln, Feta und Pesto.

Bernardo Feta nos platica como el episodio que grabo con Nayo Escobar para su podcast le cambió la vida. También nos platica cosas sobre su paso por la cárcel o al estar privado de libertad y lo que le toco vivir durante esa etapa de su vida. Como logró mantener el ánimo para estar siempre positivo y tener a su familia unida.  Si queres ver el episodio anterior que grabamos con Bernardo hace mas de 2 años, aquí te lo dejo...  https://youtu.be/XV0_LJ3oe1c?si=7jHSAgVvLblFXraW INSTAGRAM: @elcanaldemomoTIKTOK: @elcanaldemomoFACEBOOK: El canal de MomoX: @ElcanaldeMomo_________________________Distribuido por: Genuina Media

Bernardo Feta nos platica como el episodio que grabo con Nayo Escobar para su podcast le cambió la vida. También nos platica cosas sobre su paso por la cárcel o al estar privado de libertad y lo que le toco vivir durante esa etapa de su vida. Como logró mantener el ánimo para estar siempre positivo y tener a su familia unida.  Si queres ver el episodio anterior que grabamos con Bernardo hace mas de 2 años, aquí te lo dejo...  https://youtu.be/XV0_LJ3oe1c?si=7jHSAgVvLblFXraW INSTAGRAM: @elcanaldemomoTIKTOK: @elcanaldemomoFACEBOOK: El canal de MomoX: @ElcanaldeMomo_________________________Distribuido por: Genuina Media

Dès le début du mois d'avril, l'asperge se fait la part belle dans nos assiettes. C'est aussi l'associée parfaite du fromage de chèvre. Pour réaliser des asperges à la feta pour 4 personnes, vous aurez besoin de 500g d'asperges vertes, 250g de feta, 8 feuilles de basilic, 4 œufs, du vinaigre balsamique, de l'huile d'olive, du sel et du poivre.

JD and Coach get disgraced by their daughters while Davis busts Big Cheese. 

EPISODE 693: Behind the Mitten Road Trip -- Clare to LewistonIn this episode of "Behind the Mitten," hosts John Gonzalez and Amy Sherman celebrate a decade of exploring Michigan's hidden gems. They embark on a road trip adventure, visiting various local businesses, including Buccilli's Pizza in Clare, R & J's Best Choice Marketplace in Houghton Lake, and Jack's Place in Roscommon, where they highlight the importance of community and local flavors. The episode also features the Lewiston Hotel & Bar, showcasing its award-winning fish fry and new menu items, emphasizing the unique experiences Michigan has to offer.Segment 1: Co-owner Shari Buccilli of Buccilli's Pizza in Clare tells the story how her husband's family moved from Detroit and started the award-winning pizzeria in 1973 with only $1,500. Segment 2: Our next stop is at R&J's Best Choice Marketplace of Houghton Lake where we meet Joycelyn Alexander, who tells us more about this "Pure Michigan" destination that features products from all over the state, including a variety of their top-selling Feta cheese. Amy calls herself "a Feta girl" and wants to enter the annual contest in December to win a year's worth of Feta. Last year they sold 14,730 pounds of the cheese.Segment 3: A few years ago we traveled all over the state looking for great fish frys. We found one at Jack's Place in Roscommon, known for fresh Alaskan cod and a cool A-frame bar. The fish is never frozen and flown in every week. We stopped in again, only to discover that Amy happen to know new co-owner Jason Christensen, who is originally from Amy's hometown in downriver Detroit. We learned more about how Jason and his partner Ashley Reynolds came to own the bar. And of course, we had to try the fish again. It was fabulous. Segment 4: Another one of our favorite fish frys was at the Lewiston Hotel & Bar, and it, too has new ownership. It was our final stop for the show. We sat at the bar and talked to Troy Willett, who tells us how he and his wife, Crissy, bought the bar a few years ago and updated it with a new menu, including gyros, poutine, more Mexican food items and the "Lewie Burger," a half-pound cheese burger that has become a top-seller. But the perch fish fry still brings them in because it's still the same, Troy said. They also offer 12 modest, very clean hotel rooms, making it a great place to spend the night. Prices are very afforable.That completes our Clare to Lewiston road trip!Chapters00:00 - Celebrating a Decade of Michigan Adventures01:14 - Road Trip Excitement: The Journey Begins02:38 - Exploring Clare: St. Patrick's Day Festivities04:01 - Buccilli's Pizza (Clare): A Local Favorite10:30 - Michigan Maple Festival: Sweet Traditions12:51 - R & J's Best Choice Market (Houghton Lake): Michigan Goods Galore20:57 - Jack's Place (Roscommon): Fresh Fish and Community Vibes35:41 - The Lewiston Hotel (Lewiston): A New Chapter in HospitalityLearn more about Behind the Mitten at amyandgonzo.com.

  Today, I am joined by the Tactical Redneck to talk about spring, stupid funny things we cannot remember, new spring wild edibles and more! Featured event: SelfRelianceFestival.com Sponsor 1: InvestableWealth.com Sponsor 2: DiscountMylarBags.com Fiberglass fencing posts Still need to move rams GSD Weekend coming up - with spicy weather Prepper Pantry update Wild Mustard flower is here The dumpster story 4 wheeler useable - bent frame Honda 300, 1995 Meat pizza Update on sprouted sunflowers Stupid funny things we cant remember! Feta cheese made for the workshop and thoughts on working in a homesteader's kitchen Garden feels really small this year Subaru passed her maiden voyage to SOE Stormy's harness No morels found yet but they are starting to pop in nearby counties Basecamp deck Duck egg hunt in the pond I want a roadside stand! Make it a great week! GUYS! Don't forget about the cookbook, Cook With What You Have by Nicole Sauce and Mama Sauce. It makes a great Christmas Gift!   Community Mewe Group: https://mewe.com/join/lftn Telegram Group: https://t.me/LFTNGroup Odysee: https://odysee.com/$/invite/@livingfree:b Advisory Board The Booze Whisperer The Tactical Redneck Chef Brett Samantha the Savings Ninja Resources Membership Sign Up Holler Roast Coffee Harvest Right Affiliate Link  

Warum sieht Jana in ihrem letzten Insta-Video aus wie 65? Wir sind alle ein bisschen verschnupft, aber RTL hat wohl noch größere Probleme – Lilly Becker war bei uns ums Eck und wir waren nicht dabei?! Unser Lieblingsessen der Woche: Jana feiert ihre Wrap-Kreation mit Fake-Fleisch, Krautsalat, Feta, Honig-Senf und Gewürzgürkchen – und Ramons Gemüse-Curry kommt auch gut an (aber bitte mit Rosenkohl!). Apropos Essen: Ramon testet eine Challenge aus dem Rewe-Magazin – 5 Rezepte mit Zutaten für unter 3 € pro Portion. Wird das was? Dann wird's farbenfroh: Warum heißt es „Lila schützt vor Schwangerschaft“ und wieso ist Lila der „letzte Versuch“? Wir klären die Bedeutung und verraten die Pantone Farben 2025: Red Plum & Mocha Mousse. Wisst ihr welcher Celebrity eine eigene Pantone-Farbe bekommen hat, die irgendwie aussieht wie „Pipi-Gelb“? Zum Schluss gibt's einen Schwung aus Ramons & Lars‘ München-Wochenende, dazu Jana & Ramon im absoluten Trash-TV-Himmel mit Promis unter Palmen, Sommerhaus der Normalos und GNTM. Eine Folge voller Farben, Food & Fun – also nichts wie hineinhören und mitreden!

#175 // Episode 175: Bundesligasaison 24/25 - 24. Spieltag. Viel Spaß beim Zuhören! Konstruktives Feedback ist über die Kommentarfunktion bei ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.ligainsider.de⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ herzlich willkommen!Du möchtest uns supporten und noch mehr Infos wie zum Beispiel das Matchday-Briefing oder Zugang zu unserem Discord? Dann haben wir hier die ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠DAUERKARTE⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ für dich!1. BlockSt. Pauli - DortmundBerlin - KielAugsburg - Freiburg2. BlockLeipzig - MainzBremen - WolfsburgHeidenheim - Gladbach3. BlockFrankfurt - LeverkusenBochum - HoffenheimStuttgart - Bayern

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.

A Little Late Night Feta

* Det här är ett gammalt avsnitt från Podme. För att få tillgång till Podmes alla premiumpoddar samt fler avsnitt från den här podden, helt utan reklam, prova Podme Premium kostnadsfritt. * Ett avsnitt om Grekland, Lyskova är tillbaka på ön hon flytt till hela sin uppväxt för första gången på fem år. Det är mycket som förändrats och samtidigt inget alls. En plats som ger både lugn och ångest - följ med!

If you listened to the Grammy-winning singer/songwriter in the ’90s, she wants you to know she’s still making music: Ani DiFranco just released her 23rd album! Ani is known for lyrics that explore politics, social justice and feminism, but in real life she is smiley, friendly and down-to-earth – not the “angry feminist” she was often mislabeled as. Ani grew up in Buffalo, New York, where she was tasked with cooking dinner for her family starting at age 9. Today she enjoys cooking for her own family in New Orleans – a soothing ritual that balances the craziness of touring. Ani says she’ll eat anything, so I pulled out a list of America’s most hated foods & quizzed her – listen in to hear what they are! And a social psychologist joins the show to talk about how a country’s culture influences our likes and dislikes. Plus, Ani’s opinion of school lunch and a story about a school district that refuses to dumb down dishes for its young eaters. Subscribe to Your Last Meal on Apple Podcasts or Spotify or YouTube. Follow along on Instagram! Order Rachel’s brand-new cookbook Open Sesame! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle!Support the show: http://rachelbelle.substack.comSee omnystudio.com/listener for privacy information.

In the final episode of their NINE YEAR podcast, Rick and Kate sign off with a delectable list of what they've eaten recently. On the menu are salads and fresh fish from the Mediterranean, and several soups from frigid Chicago. Are you a fan of feta? Not so much for Kate and Rick, but find out  how they are working on this issue! Did you know that green cardamom and black cardamom are not the same species of plant? Did you even know the black cardamom was a thing? Well, we now know all about this because of Rick‘s quest for the perfect chai tea concentrate. Also up for discussion is a trio of salad scoops, and the weirdest version of instant Ramen you could imagine.

Valenti brought up the option of Feta Cheese on a pizza, you then sent in all of your unique pizza recipes. Download and subscribe to Cash the Ticket today. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Feta on a pizza? Mike is thinking about making the plunge. Would you try it? Download the latest episode of Cash the Ticket today. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Hvad har Donald Trump tænkt sig at gøre på sin første arbejdsdag i Det Hvide Hus? I sit første tv-interview siden valget løfter Trump sløret for sine planer for den første dag som USA's 47. præsident. Trump har også udpeget sin svigerdatter Kimberly Guilfoyle som ny ambassadør i Grækenland. Hvorfor har hun fået den tjans og hvad indebærer jobbet? I USA bliver en formodet gerningsmand hyldet som helt for drabet på en direktør for et stort sundhedsforsikringsselskab i New York, hvilket har udløst en intens debat om det amerikanske sundhedsvæsen. Deltagere: International korrespondent Stéphanie Surrugue, USA-kender Lasse Engelbrecht, kulturkorrespondent og tidligere USA-korrespondent Sandra Brovall og forhenværende ambassadør i Athen Klavs A. Holm. Tilrettelæggelse: Lasse Berg Sørensen.

Hvad har Donald Trump tænkt sig at gøre på sin første arbejdsdag i Det Hvide Hus? I sit første tv-interview siden valget løfter Trump sløret for sine planer for den første dag som USA's 47. præsident. Trump har også udpeget sin svigerdatter Kimberly Guilfoyle som ny ambassadør i Grækenland. Hvorfor har hun fået den tjans og hvad indebærer jobbet? I USA bliver en formodet gerningsmand hyldet som helt for drabet på en direktør for et stort sundhedsforsikringsselskab i New York, hvilket har udløst en intens debat om det amerikanske sundhedsvæsen. Deltagere: International korrespondent Stéphanie Surrugue, USA-kender Lasse Engelbrecht, kulturkorrespondent og tidligere USA-korrespondent Sandra Brovall og forhenværende ambassadør i Athen Klavs A. Holm. Tilrettelæggelse: Lasse Berg Sørensen.

Subscribe to Patreon through a web browser so Apple doesn't take 30% please for all bonus content plus one extra episode per week! https://www.patreon.com/duragandthedeertag Merch: https://topbananausa.com/durag-and-the-deertag/ Support the show & use code GANG for 15% off your VIIA order at https://bit.ly/viiaduragdeertag Support the show and check out MyBookie. Use code DURAG to get a 100% deposit bonus at https://bit.ly/betwithDURAG @duragandthedeertag  @Chedurena  @dru_montana @naim__ali @theattentionhorse @goodboy_comedy

Chef Joyce Doughty has some delicious twists on Thanksgiving side dishes.( Joyce Doughty, 123rf)“Isn't it warm? Isn't it cozy? Side by side … by side.”Those famous lyrics from Stephen Sondheim might readily be borrowed each Thanksgiving Day, because while the turkey may be the centerpiece of the table, it's the side dishes that see the most traffic.“You want your plate to be beautiful,” said Joyce Doughty, celebrated chef and bestselling cookbook author. “And so, I always think we need something red on the plate.”Which led a delicious conversation with Morning Edition, as they dove into cranberries, a holiday twist on coleslaw, green beans, a game-changing sweet potato dish, and a secret ingredient to add to her pecan pie recipe.“I couldn't believe how fantastic that pie was,” said Doughty.The chef also brought along some items to taste and brought along a couple of recipes which we're sharing below.Sweet and Moist Cornbread  1 cup milk 1 cup cornmeal ½ cup butter, room temperature ½ cup sugar 2 eggs (beaten) ½ teaspoon salt 2 teaspoons baking powder ½ cup flour Combine milk and cornmeal in bowl and let sit for at least 30 minutes, stirring occasionally.In another bowl cream together the butter and the sugar, then add the beaten eggs and all the remaining ingredients, including the cornmeal mixture. The mixture will be on the thin side.Pour into a 9x9 of 7x11 inch greased pan and bake in a preheated 350 oven until toothpick inserted in the center comes out clean.Cream Cheese Biscuits (with variations) This will become your go-to recipe for a quick bread.  The biscuits also make the perfect base for shortcake.  The recipe doubles easily. 2 cups flour 1 tablespoon sugar 1 tablespoon baking powder ¾ teaspoon salt ½ teaspoon baking soda ½ stick (4 tablespoons) chilled butter 4 ounces chilled cream cheese 1 cup buttermilk In a large bowl combine dry ingredients, PLUS any extras you may wish to include (see note below). Grate cold butter over dry ingredients (on largest holes possible) and toss gently to coat and separate butter with flour. Then add the cream cheese, breaking into small pieces. Work with fingers to break pieces down further and incorporate throughout the flour, creating a crumbled mixture with both larger and smaller crumbles. Do not overwork. Pour the buttermilk over the crumbled mixture and gently stir and work with hands in the bowl until the dry ingredients are wet and gather into a ball. Do not knead. Simply press firmly into a ball and then take to a floured counter.For nine larger biscuits, shape the dough into a square about one inch thick. Press evenly across the thickness and try and create the squarest corners possible. Cut the square into thirds (both lengthwise and crosswise) to create nine portions. For 12 portions shape into a slightly larger rectangle and cut 3x4 strips.Place onto baking sheet and brush with some melted butter or cream. Bake in the center of the oven for 12-15 minutes depending on the size of the biscuit you have cut. Try not to over bake.Serve immediately or store in an airtight container and serve at room temperature. Biscuits can also be frozen but be sure and bring to room temperature before serving. They can also be warmed gently in the microwave.Herbed biscuits:  Add two tablespoons of fresh herbs, finely minced) to the dry ingredients.  Thyme and parsley are my favorites.  Rosemary is nice as well but use a little less and make sure it is very finely minced.  Feta and green onion:  Add ½ cup thinly sliced green onions (or ½ cup minced chives) to the dry ingredients and ½ cup crumbled feta cheese when adding the cream cheese.  The grated rinds of oranges and lemons can be added to the flour mixture.  Cranberries and nuts are a festive change, and all should be added with the dry ingredients first.  Parmesan, Garlic and Maple Roasted Sweet Potatoes  2 large orange-fleshed sweet potatoes (about one pound each and even in shape, if possible) 3 tablespoons butter, melted ¾ cup grated parmesan (or shredded parmesan chopped a little more finely) ½ teaspoon black pepper ¾ teaspoon salt 2 teaspoons Italian seasoning 1 tablespoon brown sugar 2-3 large cloves garlic, finely minced (or pressed) ¼ cup maple syrup 2 ounces thin bacon, sliced thinly (or ¼ cup real bacon bits) Combine parmesan, salt and pepper, Italian seasoning and garlic in small bowl and mix well. Set aside.Wash and dry the sweet potatoes (peeling is optional). Slice into 1/8-inch rounds, discarding ends. Shingle on parchment-lined baking sheet, overlapping slightly. Brush with melted butter.Sprinkle the cheese mixture evenly over the potatoes and then drizzle with the maple syrup.Take to preheated 400-degree oven and bake for 15 minutes. While that is baking for the first period, cook the bacon pieces in a small pan and cook maybe halfway (enough to remove most of the fat) and drain off the fat. After the potatoes have cooked for the first period, remove from oven and sprinkle with the bacon bits. Return to oven and bake an additional 10 minutes.Transfer shingled potatoes to a shallow serving dish, stacking layers of shingles on top of each other as needed. This can be made ahead and then reheated in an air fryer or oven.Find reporter George Prentice @georgeprenCopyright 2024 Boise State Public Radio

This week Zorba and Karl talk about why you should eat your veggies first, and they discuss if naps are healthy. Plus, they share a delicious Grape and feta salad […]

This week Zorba and Karl talk about why you should eat your veggies first, and they discuss if naps are healthy. Plus, they share a delicious Grape and feta salad […]

This recipe loosely steals its inspiration for the classic French salad. Get the recipe here.

La sitgetana Estel Figueras és física i meteoròloga i treballa fent prediccions al Meteocat des de fa prop de vint anys. La DANA dels darrers dies i la seva afectació ha posat els meteoròlegs al capdavant de titulars, xarxes i de totes les converses. Avui amb ella conversem sobre aquesta feina que representa predir diàriament el temps, sobre la responsabilitat implícita, sobre el protocol d'actuació i sobre la necessitat d'entendre que l'error és implícit en tota predicció. D'altra banda fa èmfasi en la necessitat que la ciutadania s'informi a través de fonts científiques rigoroses i en que les prediccions siguin principalment clares per tal d'evitar alarmes inevitables. Sobre la meteorologia, les prediccions, les alarmes i com tot plegat ens condiciona la vida en parlem amb aquesta sitgetana que no du gens bé l'existència de negacionistes i conspiranoics amb el canvi climàtic que assegura que ja és aquí. L'entrada Estel Figueras, meteoròloga: “una predicció ben feta no sempre implica un encert” ha aparegut primer a Radio Maricel.

* Det här är ett gammalt avsnitt från Podme. För att få tillgång till Podmes alla premiumpoddar samt fler avsnitt från den här podden, helt utan reklam, prova Podme Premium kostnadsfritt. * Varje månad highlightar vi nu en månadsspecial med rykande färska avsnitt och även gamla godingar. Nu välkomnar vi er till Greklandsspecialen!! Ett avsnitt om Grekland, Lyskova är tillbaka på ön hon flytt till hela sin uppväxt för första gången på fem år. Det är mycket som förändrats och samtidigt inget alls. En plats som ger både lugn och ångest - följ med!

This is a delicious vegetarian sandwich that is light and just right for a summer lunch on a hot afternoon. The reason for the extra step of "washing" the feta cheese the night before is to remove some of its saltiness. It is a simple procedure, requiring nothing more than changing the water once or twice, and it makes a difference in the way the feta tastes.We have tapenade on hand as a matter of course. If you don't, use storebought black or green olive paste here. Both are readily available in jars at most supermarkets and are useful to have on hand for additional bursts of flavor on sandwiches or even stirred into pasta. But make our tapenade when you have the time. It stores beautifully.

75g n'djua 300g cooked baby potatoes, sliced 200g runner beans 2 shallots, finely chopped 100g crumbled feta Slice the runner beans into 3cm pieces and cook in boiling salted water for 3 minutes. Drain well and set aside. Heat the n'duja in a large pan and stir well to break it up. When it starts to melt add the potatoes and cook for minute. Add the shallots and cook for a couple of minutes then add the beans to coat. Spoon onto a platter and crumble the feta on top. Sprinkle over the pumpkin seed picada and serve. Pumpkin seed picada 50g pumpkin seeds 25g breadcrumbs 1 clove garlic minced 25ml olive oil Handful chopped parsley 1 tablespoon sherry vinegarHeat the oil in a frying pan and add the seeds and crumbs. Cook for a minute then add the garlic. Cook until golden and add the parsley and vinegar. Cool and then chop coarsely. Check seasoning.

Feta kan overal in - zo ook in deze aflevering. Al bladerend door Griekse kookboeken bespreken Adonis en Yvette het verschil tussen saladekaas en feta. Wat is veganistische fetapoeder? En welk volk verkocht ooit nog meer feta dan de Hellenen? Je hoort het in Etenstijd!Onze sponsor:Oot: Ga naar oot.nl/etenstijd en vraag een starterspakket aan!Wil je adverteren in deze podcast? Stuur een mailtje naar: Adverteerders (direct): adverteren@meervandit.nl(Media)bureaus: pien@meervandit.nl Hosted on Acast. See acast.com/privacy for more information.

Co-hosts Susan Friedland and Horse Illustrated Editor in Chief Holly Caccamise dive into the amazing story behind Detroit Horse Power with Ciara Ginyard. Next, they discuss the ASPCA Right Horse adoptable horses of the month Swiss and Feta, two lovable senior horses located at the Susquehanna SPCA in Cooperstown N.Y. For special subscription rates on Horse Illustrated and Young Rider magazines just for podcast listeners, click here.

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Find the recipe at goodfood.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

No media Allowed

A local Orewa business has been named the Supreme Winner of this years Vegan Society of Aotearoa Vegan Cheese Awards, for 'The Greek' a dairy free Feta. 

Today Julie Biuso shares a tasty dish for a quick weeknight meal.

Just nu är allas blickar riktade mot USA och Kvällspasset vill inte vara sämre. Feta hamburgare, Las Vegas-bröllop och långa bilresor genom öknen, vi drar till det stora landet i väst och hoppas på oförglömliga berättelser. Lyssna på alla avsnitt i Sveriges Radio Play. Ett nyfiket och underhållande aktualitetsprogram med lyssnaren i fokus.Maria fastnade i USA i sex månader istället för en månad när covid bröt ut. Mats blev vittne till en tragisk flygkrasch. Och Inaa spontangifte sig som 22-åring i Florida, med sin älskade amerikan, Jordan.

Send us a Text Message.Fresh off his Broadway debut in "An Enemy of the People," it's actor (and our longtime friend) Matthew August Jeffers! You've seen Matthew's work in shows like "New Amsterdam," "The Walking Dead: The Ones Who Live," "The Marvelous Mrs. Maisel," and more...now listen to him as the three of us answer some pretty dumb questions such as: between Matt and Eric, who wins the Tour de France? What would the Shea and Poch Awards be for? Plus some...more intimate questions. Then: the boys talk about Matthew's Broadway debut and share some more awkward audition stories.We're on TikTok now! Go see our dumb faces!Submit your least pressing questions, local legends, definitive rankings, neighborhood group drama, and whatever else you want us to cover at youdidntaskforthis@gmail.com or @udidntaskpod on TikTok, Instagram, Twitter, and Facebook. You can also leave us a voicemail on The Thoughtline at (410) 929-5329 and we might just play it on the show!

Jonatan har varit på resa i Tyskland och fått massor av perspektiv från skottarna. chippen ber Malmös torg-designers om ursäkt. Holländska fotbollsfans har målat sig i blackface. Män får utstå väldigt mycket hån för deras utseende i media. Och så tittar vi in i huliganchatten igen och hittar något mycket sexigt.

The two sets of sisters comprising Neptune's Core are on a creative roll. Since I last spoke with them, they nailed down their live show and their music continues to take chances and go to interesting places. I can only imagine what they'll be capable of by the time they can all legally vote. Give this band your ears. Neptune's Core has two new songs available for streaming that are worth your attention. Keep up with the band on Instagram (neptunes.core). To fuel our conversation, we met at Roti in Lincoln Park (1000 W. North Avenue). We sampled amazing menu items including the  Mezza Protein Bowl (Chicken Roti, Harissa Chicken, Sumac Skirt Steak, Falafel, Mixed Greens, Saffron Rice, Purple Cabbage, Persian Cucumbers, Hummus, Tahini Sauce, and Roti Spice), the Rainbow Veggie Bowl (Roasted Vegetables, Saffron Rice, Purple Cabbage, Grape Tomatoes, Feta, Pickled Onions, Citrus Vinaigrette, Garlic Sauce, and Roti Spice) and the Roasted Veggie Pita (Double Roasted Vegetables, Angel's Bakery Pita, Purple Cabbage, Chickpea Salad, Roasted Corn, Pita Chips, Roasted Red Pepper Sauce, Garlic Sauce, and Roti Spice).    The food was delicious, fresh and exactly what we wanted. We're grateful for the hospitality!   ##   The summer season at Ravinia is underway… and there's no place more comfortable to see outdoor shows.     Load up your picnic basket and head to the show… or take advantage of some of Ravinia's outstanding food options inside the park.    Violent Femmes are set to do an album play of their debut album with the Chicago Philharmonic. It's been hard for me to imagine stripped down songs like Gone Daddy Gone and Add It Up done with a classical collaboration. Get tickets and see the full schedule at ravinia.org.   ##   A smart home connects virtually all of the technology in your home.  With an Easy Automation-installed smart home system, you and your family can control nearly every device and system in the house in ways that are easy and fun to use.   Transform your living space with cutting-edge home automation. Experience seamless control over audio/video, lighting, climate, security, and more. Embrace the future of smart living – your home, your rules. Get a quote by visiting Easy-automation.net, or call Dan at 630.730.3728See omnystudio.com/listener for privacy information.

Go from “what the heck is this” to “how does it taste so good” in a celebration of misfit vegetables. Maybe you just discovered celery root (a lumpy, softball-sized bulb), at the grocery store. Or perhaps you received watermelon radishes in a CSA package. Did a parsnip catch your eye at the farmers' market? Even vegetables you think you know, like cabbage or brussels sprouts, will reveal next-level flavor with the right recipe. Becky Selengut has made it her mission to take less popular — or even outright scorned vegetables like beets and okra — and cook them into irresistible dishes. It's all about knowing how to cook or serve them and what herbs and spices to incorporate. In Misunderstood Vegetables, Selengut highlights 25 vegetables, with recipes alongside history, step-by-step preparation, and storage tips. Organized by season, recipes include Feta and Citrus Salad, Charred Chard with Spicy Chile Oil, and Celery Root Gratin. Calling all plant-curious citizens, you won't want to miss this opportunity to explore the world of unusual and underused produce like never before. Becky Selengut is an author, instructor, podcaster, and chef based in Seattle. Her books include: How to Taste, Shroom, Good Fish, and Not One Shrine. Her latest book Misunderstood Vegetables is slated for publication by W.W. Norton (Countryman Press) for February 20, 2024. Selengut is the co-host of the local foods podcast Field to Fork. When Selengut is not the chef aboard the M/V Thea Foss, she forages, makes a mean Manhattan, and shares her life with her sommelier wife April Pogue and their lovably loony pointer mix Izzy.  Bethany Jean Clement is a food critic for the Seattle Times. Her writing has also appeared in multiple Best Food Writing anthologies, Food & Wine, The Stranger, Edible Seattle, Gourmet, and many other publications, as well as on the windows of the Greenwood Space Travel Supply Co. She is the former food writer and managing editor of The Stranger, and a former staff writer and managing editor for Seattle Weekly. Buy the Book Misunderstood Vegetables: How to Fall in Love with Sunchokes, Rutabaga, Eggplant and More Third Place Books

Today's recipe is Quinoa and Feta Side Dish.Here are the links to some of the items I talked about in this episode: #adHow to Cook QuinoaFine Mesh SieveMedium Sauce PanAll New Chicken CookbookThis episode was also published in October, 2022.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo

Send us a Text Message.In this episode, we dive into Black culinary arts with a true innovator, Nicole Taylor.  Nicole is not just a chef but a storyteller who designs Juneteenth experiences through her vibrant cookbook, "Watermelon & Red Birds."Join Joanna & Nicole as they explore over 75 recipes from refreshing Afro-Egg Cream to savory Peach Jam & Molasses Glazed Chicken Thighs, and the innovative Cantaloupe with Feta salad. Her book, perfect for any kitchen from spring to fall, also highlights fun kitchen gadgets to elevate your Juneteenth celebrations and beyond.Nicole's journey from Georgia to Brooklyn and her contributions to New York Times, Bon Appétit, and Food & Wine are as inspiring as her James Beard Award-nominated writing. We'll also discuss her work as the executive producer of "If We So Choose" and her role in co-founding The Maroon, a sanctuary for Black creatives.Tune in to discover how Nicole Taylor blends culture, flavor, and innovation in every dish, and why her work is a must-have for culinary enthusiasts.Show Notes & LinksNicole A. Taylor WebsiteWatermelon and Red Birds: A Cookbook for Juneteenth and Black CelebrationsThe Last O.g. Cookbook: How to Get Mad Culinary SkillsNicole A. Taylor on InstagramNicole A. Taylor on LinkedInPlateful of Juneteenth Support the Show.

Brian, Blake, and Richard are back for Episode 515 of the Chasing Tone PodcastBlake is back from his cross-country vacation and he has tales to tell and the guys are almost approaching normality.  The Wampler Mofetta has been a hit with fans of "amp -like" pedals and Brian tells us why he loves it and Richard tells us about the origin of the name and the design. Wrestling celebrities may be involved.Brian has been compelled to purchase a new amplifier and it has taken him by surprise and leads on to a discussion about branding and markets.  Somehow lightsabers and a nuclear bunker near Stone Henge are involved. Blake has been to Dollywood and Richard is intrigued and amused what this entails. Blake also saw a famous haunted guitar.Richard has an idea to rejuvenate some old pedals and Brian immediately quashes his ideas before discovering that Maddog 20/20 exists. Richard tells us about a minor sports accident and how he discovered the ultimate palm sized travel amplifier setup. Brian asks about the differences between professional in-ear monitors and Apple earbuds and he also has some interesting views about Guitar Center.  Feta cheese, Electric Scooters, Slatwall, Old Smoky, Low Blow...it's all in this week's Chasing Tone!Thanks to all our supporters - you are awesome!We are on Patreon now too!Support the show (https://www.patreon.com/chasingtonepodcast)Awesome Course, Merch and DIY mods:https://www.guitarpedalcourse.com/https://modyourownpedal.com/Find us at:https://www.wamplerpedals.com/https://www.instagram.com/WamplerPedals/https://www.facebook.com/groups/wamplerfanpage/Youtube:https://www.youtube.com/channel/UCdVrg4Wl3vjIxonABn6RfWwContact us at: podcast@wamplerpedals.comSupport the Show.

TWS News 1: A Lesson from Courtney Crawford – 00:26 Pass Out Game – 3:16 TWS News 2: More Hallmark – 10:23 When Your Plans Had to Give Way to God’s – 14:15 TWS News 3: You’re so Feta – 22:23 Pastor Chad: Being a Decent Human Being – 24:59 Photo Op – 31:51 Flashback Friday – 35:05 Rock Report: Best Dog – 38:29 What Makes Your Spouse Attractive – 42:34   You can join our Wally Show Poddies Facebook group at www.facebook.com/groups/WallyShowPoddies

Sarah Silverman and Todd Glass stop by the kitchen for some meat prints and tofu nuggets. We talk Todd's OCD, Sarah's experience watching porn, and how great a person Mister Rogers was. I make a new take on chicken and waffles, Todd treats us to Pop-Tart ice cream sandwiches… and I'm serenaded at the end. All in all, a pretty great day. Help Fund Todd's show “The Event of a Lifetime”: https://tinyurl.com/yep3zzxm Follow Sarah Silverman: https://www.instagram.com/sarahkatesilverman Follow Todd Glass: https://www.instagram.com/thetoddglassshow 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 Shopify. Sign up for a $1 per month trial period at https://shopify.com/burning This episode is brought to you by Talkspace. Get $80 off your first month at https://talkspace.com/burning SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For TOUR DATES: http://www.bertbertbert.com For FULLY LOADED: https://fullyloadedfestival.com For #THEMACHINEMOVIE Updates: TheMachine.Movie 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 FALAFEL WAFFLES W/ TOFU FINGERS Falafel Waffles * Falafel mix * Beaten egg * Olive oil * Water 1. In a large bowl, combine falafel mix, ¼ olive oil and one beaten egg along with water as falafel mix directs. 2. Stir to combine; let sit for 15 min. 3. Spray waffle maker with cooking spray 4. Add heaping tablespoons of batter to waffle maker; close and cook according to waffle maker's directions. Tomato / Cucumber / Feta Salad * Red onion; thinly sliced * Fresh cilantro leaves * Fresh parsley leaves * Lemon juice * Red wine vinegar * English cucumber * Cherry tomatoes * Feta cheese * Olive oil 1. In a food processor, pulse cilantro, parlsey, lemon juice, red wine vinegar, and a dash of black pepper. 2. With the machine running, add ¼ cup olive oil. 3. Transfer to a large bowl with sliced cherry tomatoes, thinly sliced red onion, feta, and cucumbers. 4. Toss to coat veggies; set aside. Crispy Tofu Fingers * Extra-firm tofu * Veggie broth * Nutritional yeast flakes * Soy Sauce * Ground cumin * Onion powder * Garlic powder * Milk * White vinegar * AP Flour * Flaxseed * Salt * Cornstarch * Paprika * Canola oil 1. Press tofu to drain out water 2. Combine veggie broth, nutritional yeast, soy sauce, cumin, onion powder, and garlic powder to make marinade; mix well 3. Pour marinade over cut / cubed tofu; let sit for 30 min 4. Whisk together milk, white vinegar, AP flour, flaxseed, and salt to make batter. 5. Combine AP flour, cornstarch, paprika, onion powder, garlic powder, and salt for the breading. 6. Pour canola oil into skillet and set over medium heat. 7. Take tofu out of the marinade and roll into breading mixture. 8. Remove and transfer to the batter; roll to coat. 9. Remove and place back into breading mixture; roll to cover. 10. Place tofu into hot oil and fry about 4 min, until golden and crispy. Tzatziki Sauce * Grated cucumber * Whole milk Greek yogurt * Lemon Juice * EVOO * Grated garlic * Sea salt * Chopped dill and mint 1. Gently squeeze moisture from grated cucumbers 2. Combine all ingredients; chill for service. To Plate 1. Dish out cucumber salad onto bottom of plate 2. Top with falafel waffle, then tofu fingers 3. Drizzle tzatziki sauce over. Learn more about your ad choices. Visit megaphone.fm/adchoices

“Just bring me a continuous stream of sandwiches, Feta. There's no point in holding back anymore." In this episode of Fictional Hangover, Amanda and Claire talk about costume mishaps, how they enjoy Brussels Sprouts, joycon sword fighting, and Cam no, Cam yes, in their discussion of The Princess and the Grilled Cheese Sandwich by Deya Muniz.

Hello....!Who hasn't heard of feta cheese among us?Now I'm not saying that you necessary need to like it, but most of us know about this white, tangy & salty Greek cheese served with your Greek salad on your favourite holiday destination.But is the feta cheese we eat a "fait accompli"? (or feta accompli?)What is Sfella or "Feta of the Fire"?On today's episode we look at the facts currently and finds out that this is by far not the truth.A lot of deception happens from the rugged mountains in the north west of Greece till the final product reaches your table in faraway lands...Here's some great PDO fetas and other delicious goat and sheep milk cheeses from Greece.Moiras Cheesemakers Geraki Lakonia: (Μοίρας Τυροκομικά, Γεράκι Λακωνίας) tel: +30 27310-71.378Traditional Cheesemaker Tsatsoulis Levidi Arkadias (Παραδοσιακό Τυροκομείο Τσατσουλή, Λεβίδι Αρκαδίας) www.tsatsoulis.com.gr Goat cheese with character: www.tousias.gr Another great Feta cheese: https://chelmos.gr/https://www.maltbyandgreek.com/chelmos-feta-pdo-4kg-in-100g-slicesThanks for listening!The Delicious LegacySupport this show http://supporter.acast.com/the-delicious-legacy. If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Sarah's family loves pasta... almost too much. So she turned to Chris and Kendra for help finding vegetarian meals that bring more veggies and plant-based protein to the table. Recipes Mentioned:Sheet-Pan Tomatoes and Feta with ChickpeasSpring OrzottoCrispy Tofu with Peanut SauceBrothy Pasta with ChickpeasBlack Pepper Tofu and AsparagusSesame Tofu with BroccoliBroccolini and Walnut Pesto PastaBalsamic Mushroom and Sausage Pasta

Erin Ryan and Alyssa Mastromonaco use their news witch powers to make predictions about the first 2024 Republican presidential primary debate (since we recorded this episode before it happened) before diving into all the places that loathe (Indiana, we're looking at you) and love (Illinois, thank you for this) abortion in news. Then, University of Oxford professor Jenni Nuttall comes on to talk about her new book Mother Tongue: The Surprising History of Women's Words — so we OBVIOUSLY asked her about the word “hysteria”! Next, Dana Schwartz and Megan Gailey close out Taylor Swift summer with a discussion on parasocial relationships and how they can be either helpful or potentially unhealthy. Finally, we close out with Sani-Petty: Alyssa discovered TikTok, and Sha'Carri Richardson is a track star! For a closed-captioned version of this episode, click here. For a transcript of this episode, please email transcripts@crooked.com and include the name of the podcast.Show NotesMother Tongue: The Surprising History of Women's Words by Jenni NuttallHoosier Abortion FundAbortionFinder.orgPlanned Parenthood