Podcasts about Fettuccine Alfredo

In this week's episode, we take a look at five ways to use short stories to market your books. This week's coupon code will get you 50% off the audiobook of Half-Elven Thief, Book #1 in the Half-Elven Thief series, (as excellently narrated by Leanne Woodward) at my Payhip store: HALF50 The coupon code is valid through February 14, 2025. So if you need a new audiobook for the January/February doldrums, we've got you covered! 00:00:00 Introduction and Writing Updates   Hello, everyone. Welcome to Episode 236 of The Pulp Writer Show. My name is Jonathan Moeller. Today is January the 24th, 2025. Today we are discussing how to use short stories for marketing. Before we get into that, we'll start with Coupon of the Week. I have an update on my current writing projects and then do Question of the Week.   So let's start off with Coupon of the Week. This week's coupon code will get you 50% off the audiobook of Half-Elven Thief, Book One in the Half-Elven Thief series, (as excellently narrated by Leanne Woodward) at my Payhip store. That code is HALF50. You can find the link and the coupon code in the show notes for this episode. This coupon code will be valid through February the 14th, 2025. So if you need a new audiobook for the January/February doldrums, we have got you covered. Now on to an update on my current writing projects. As of this recording, I am 56% of the way through the first round of edits on Shield of Deception. I am still hoping to have the book out early in February, if all goes well. Once that is out, my main project will be Ghost in the Assembly. I am 16,000 words into that. So that is good news there.   In audiobook news, as I mentioned in the previous show, the audiobook of Ghost Armor Omnibus One (as excellently narrated by Hollis McCarthy) has come out and you can get that at Audible, Apple, and Amazon. Cloak of Masks should be coming soon and a recording for Cloak of Dragonfire is almost done, so we should have some more audiobook news coming pretty soon.   00:01:45 Question of the Week   Now onto Question of the Week, which is designed for an enjoyable discussion of interesting topics. This week's question: what is your favorite kind of Italian food? No wrong answers, obviously, including not liking Italian food. We had quite a few responses on that.   Justin says: Ah yes, pizza, the food of company team building exercises and RPG tabletop sessions. You can't go wrong with pizza. Another dish I adore would be Italian sausage and peppers with penne pasta. It goes together quickly, tastes great, and is easy to clean up afterwards. Alas, I can no longer partake- the green and red pepper has given me gas worse than any bean dish.   Mary says: Ravioli! The right brands, because the cheese mixes vary. I like a number, but not all.   Surabhi says: Pizza wins, without a doubt!   Juana says: Pizza hits all the notes.   Denny says: I love North American pizza. Italian pizza is its own thing and not something I enjoy. I've eaten very little actual Italian food, but generally I do enjoy pasta. John says: Definitely lasagna. There is a little place in Southern California where the chef makes a deconstructed lasagna that is out of this world.   I have to admit, I didn't know there was such a thing as deconstructed lasagna.   Jenny says: Fettuccine Alfredo and Chicken Parmesan are so good, but I love getting some of both so I get the red and white sauces blended and with tasty cheesy chicken.   Brooks says: While I love a lot of Italian dishes, I really like a type of lasagna that is cream based versus marinara based. Usually it's considered a veggie type lasagna. It just adds a different twist. Basically alfredo meets lasagna.   Olaf says: Any kind of pasta (linguini, tortiglioni, rigatoni, farfalle) or gnocchi with a slow cooked bolognaise. My self-made pizza, then of course lasagna and all kinds of pasta with salsicce and let not forget tiramisu and a latte macchiato. James says: It's funny what we call “foreign food.”” Your Taco Bell style taco originated in Texas. What Americans consider Chinese food originated in San Francisco and pizza as we know it originated in New York City.   Bonnie says: Chicken parm and my husband's lasagna.   A different John says: I love a really good risotto, specifically with porcini mushrooms and pancetta. Also the truffle pasta I had in Rome about 10 years ago, but the best pasta I had was rabbit ragout with handmade pappardelle (which I'm pretty sure I didn't say correctly) at a restaurant here in California. My family loves my homemade spaghetti with meatballs. My granddaughter's favorite is actually spaghetti with clams.   Gary says: Almost anything with pesto.   Andrew says: Cannoli.   James says: Only reason I know this is because of the Food Network, but a true pizza (Italians in Italy don't have pizza) order in Italy doesn't sound appetizing to me. I want a supreme with everything but anchovies on it. While pizza, as we know it is an American invention, what an Italian in Italy would order has only tomato sauce, mozzarella cheese, and basil.   Finally, Michael says: Spaghetti.   For myself, I think my answer would be pizza, which I think as we just heard is true of many people, but pizza is kind of a category all its own, especially American pizza, which as we heard is American invention and not an Italian one. For non-pizza, I would say lasagna and spaghetti carbonara.   00:04:56 Main Topic of the Week: Using Short Stories for Marketing Now onto our main topic this week, how to use short stories for marketing. Many authors, myself included (which if you haven't subscribed to my new release newsletter, which you should really do), create short stories for marketing. It can be an effective way to connect with your readers, but why do it?   Two caveats I should get into before we get into why you should use short stories for marketing and the big one is if you don't actually enjoy writing short stories, you shouldn't do it. Marketing tactics work only if you actually enjoy doing it or you can find it at least tolerable. If you actively dislike writing short stories and prefer to write novels, then you should not try to write short stories unless you actively enjoy the process at least as much as you enjoy writing novels. The second caveat is to remember that short stories really don't sell well outside of certain very specific categories like erotica or anthologies (and even anthologies don't sell as well as full length novels). Recently I saw an interview with a longtime fantasy author who lamented because of TikTok and YouTube (and whatever) that young people nowadays prefer shorter books/quicker books and books will have to get shorter. I have to admit that has not been my experience at all. I think of the 158 books I've published, I've never had anyone write to me afterwards and say, hey, you know what? This book was too long and should have been shorter. No, they say the book should have been longer. So I think that might just be an illusion caused by that author in question being mostly traditionally published and having to deal with printing costs and the publishers being stingy on paper. But my own experience has been that readers really prefer longer works, which means that they don't want to pay for short stories and that therefore you're not going to make a lot of money from your short stories. That doesn't mean you can't use your short stories to make money, but the short stories themselves (if you sell them) are probably not going to make a lot of money and therefore giving them out for free is probably a good idea. Obviously, this is not a new idea. Nonfiction writers, especially in the self-help and business genres, have long given out charts, worksheets, and other bonus content to their newsletter subscribers. Short stories can work well as what's called a reader magnet in the indie author space. The reader magnet is where you give away something for free and hope that the people who pick it up like it enough to go on and try your paid content. I do this all the time myself with my free series starters like Cloak Games: Thief Trap or Child of the Ghosts or Sevenfold Sword: Champion, where if you read that book since it's free and enjoy it, hopefully you go on to purchase the rest of the books in the series. Short stories also generally don't sell for very much. I almost always sell mine for $0.99 USD when they're not free, so it's not a major loss of revenue or “devaluing the work” if you give it away for free, especially if it's only temporary. Another advantage is that people very obviously love free stuff, especially digital content that doesn't take up physical space. Whether you live in a one room efficiency apartment or a four bedroom house, there is only so much space to go around and you can only have so much stuff and in fact, people are always looking to declutter. This is not a problem with digital goods and if you're giving away the short stories for free in digital format, your readers can receive it whenever it's most convenient for them and it's not a burden for them to keep or maintain it like a pile of freebie clutter from a conference (like pens and tote bags, for example). Also, the idea that giving away something for free means that it is low quality is just not a value that most modern readers have. It is more a legacy of a tradpub/print books that is probably going to fade over time. Being the one to provide the free content directly to readers is a way to keep their interest and hopefully build enough of a relationship with the reader that they're willing to try out the non-free content. This is the concept of the loss leader, where you give away something for free and hopefully people will go on to buy the paid products that are connected to it. In marketing speak, this is called the Marketing Funnel, where the free thing you give away is the top of your funnel and hopefully people take the free thing and like it and they'll get drawn further into the funnel and will become paying customers. Giving away things for free also has the benefit of building up a positive association with you in the reader's mind. So hopefully when you send out a newsletter or they see that you have a new book available on Amazon or Kobo or Google Play or wherever, that they will have a positive reaction and then purchase the book.   With all that in mind, and now that we've had our caveats and laid the groundwork, let us have five reasons to give away short stories.   #1: It can keep people connected with the characters/world between books and keep up interest for the next book in the series. If there are gaps between the books in your series, new short stories keep people engaged with characters and help them to remember what happened in the previous books. A short story can also excite them for what comes next in the series, especially if it alludes to what's about to happen in the next book. I have found generally it's a good idea to avoid massive spoilers for things in the books in the short stories, though some of that may be unavoidable depending on where it's written and how it's set.   #2: It gives readers insight into characters and events that don't fit into the larger narrative but are still fan favorites or interesting to fans. My main approach when I write short stories is I don't really want them to be standalone, but I don't really want them to be spoiler-y, so I tend to treat them as DVD extras or like bonus scenes on the DVD, like everyone knows that the Lord the Rings movies came out in the theaters 20 years ago in a specific form, but when the Lord the Rings Extended Editions came out in DVD, they had many extra scenes that had been cut from the movie for time or budgetary reasons or whatever.   That is how I view the short stories I give away for free when I publish a new book. It is bonus content that gets included like bonus content from the DVD. A prominent example of that would be Trick or Treat and Blood Walk and Iron Drive short stories from the Cloak Mage series, all of which are written from the perspective of the character Casimir Volansko. These have proven to be very popular short stories for me because Casimir offers the chance to see Nadia's world from a more normal perspective because Nadia, by this point in the series, is a superpowered wizard with many responsibilities, whereas Casimir is a truck driver who just wants to retire. So that makes for an interesting contrast and looking at the world through Casimir's eyes is not something I would probably do in a main book in the series but does make for a fun bonus in the short stories.   You can also do the backstory of a character that isn't central to the narrative. A couple of times I've done that where in a short story I have fleshed out more of a character's backstory, especially with the Frostborn series where I had The Orc's Tale, The Thief's Tale, The Assassin's Tale, The Soldier's Tale, and so forth where we delved into the backstory of some of the point of view characters in the series that we didn't have time to go through in the books.   #3: It will give people a clear, easy to understand reason to sign up for your email newsletter. “Subscribe and receive two free short stories” is a more compelling argument than “subscribe to my newsletter.” If anyone subscribes to my newsletter, they get three free novels to start with: Frostborn: The Skull Quest, Blade of the Ghosts, and Malison: Dragon Curse, I believe are the three right now. But I also emphasize that if you do sign up for my new release newsletter, you do get free short stories on a fairly regular basis. If fact, I'm planning a newsletter for the 27th that will also give away more short stories. So I do send out a couple of newsletters a month whenever I have a new book come out, and there are short stories given away with all of those. So that is a good way to help build loyalty and reader engagement for your newsletter, which leads directly into reason number four.   #4: It is a carrot, not a stick to motivate people to open and read your messages, which helps with your messages getting flagged as spam. As I've mentioned before, I do enjoy writing short stories. I wouldn't do it if I didn't enjoy it, but the main marketing reason, the big one I write short stories for, is to drive engagement for my newsletter, which has a very practical benefit. Many of the anti-spam systems nowadays are very sophisticated and track a lot of what you do in the email and the more you interact with an email, the less likely it is to get classified by spam, so that way if people are clicking on links in the newsletter to get the free short story, that means they're interacting more with the newsletter and that the email is less likely to be classified as spam.   For a while in 2018 and 2019, I thought writing short stories was too much work, so I decided to phase it out, but my newsletter engagement just dropped. I realized it was because so many fewer people were clicking on the links in the emails and therefore they're getting listed as spam. So I thought, you know what? I better get back to writing short stories. If your newsletter messages are just long diary style entries, people will at best skim them or start to tune out. Having reader magnets for the newsletter gets people used to thinking there is some incentive for them to personally keep checking your updates, which of course turns back to the original point, that this will also help drive engagement and meaning your newsletter is more likely to be opened and less likely to be classified as spam.   #5: And finally, the fifth and final reason is making short stories free for a limited period of time instead of permafree gives subscribers and followers an incentive to read your posts and newsletters frequently and closely. Fear of missing out (or FOMO, as it's commonly known), is a powerful force. Having the item be free for limited time and exclusive for newsletter subscribers creates a sense of urgency to keep up with your updates. Exclusive content such as never selling the short story but only making it available to newsletter subscribers is also a big incentive for people to subscribe. Many readers (in fact, I would say most readers) are completionists and don't want to miss out on anything in a series, even for just a single short story in that series.   So those are five reasons to use short stories in your marketing to give them away for free. But there are a couple of caveats I want to add.   First, free content is part of the marketing plan and not the entire marketing plan. After being an indie author for almost 13 years now (wow, that's a long time), I've come to realize there is no single magic silver bullet for marketing, but if you do a lot of different things that have a little effect on their own, that does add up over time.   Second, free content should be in line with reader expectations/interests. For example, I'm writing epic fantasy with the Shield War series, so the short story that comes out with Shield of Deception should really be epic fantasy as well. A mystery writer who gives away romance short stories would probably baffle the reader. Likewise, if I published a Caina book and then gave away a short story that was totally unrelated to the Caina series, or indeed not even in the fantasy genre at all, that would probably confuse and annoy readers.   The third caveat is that content besides short stories can also work, such as deleted scenes and alternative point of view chapters or preview chapters. I know writers who have done that, but it needs to be substantial. For example, subscribing to a newsletter and finding out that the special preview is only a paragraph is not going to create goodwill with new subscribers and you're probably going to get a lot of immediate unsubscribes.   And fourth, and finally, the story you're giving away needs to feel professional. It needs to be formatted and edited and put together properly and the cover needs to look good. That is something I struggled with for a long time because at the start, I would hire out my novel covers and do the short story covers myself, but I didn't really know what I was doing, and eventually I learned to use Photoshop and got better at that so I could have better looking short story covers, which paid off in the long run, but it was a lot of work to get there. So that is something to consider if you're giving away short stories, is how much you want to spend on the cover image for it. It might be a good idea to just do something simple for a short story you're giving away for free, like finding an appropriate stock image and then putting some appropriate typography on it. It doesn't have to look amazing. It just has to look good and professional enough. Those are four caveats to our five previous thoughts.   That is it for this week. Thank you for listening to the Pulp Writer Show. I hope you found the show useful. A reminder that you can listen to all the back episodes on https://thepulpwritershow.com. If you enjoyed the podcast, please leave a review on your podcasting platform of choice. Stay safe and stay healthy and see you all next week.  

In this episode of the Stay on Course Podcast, hosts Neil Haley and Julie Riga welcome the dynamic entrepreneur and leadership coach, Kelly Riley. With over 20 years as a stylist and 12 years as a salon owner, Kelly has transformed her career into empowering the person behind the business. She shares her journey of evolution from the beauty industry into leadership coaching, teaching entrepreneurs and corporate executives how to accept change, resolve inner conflict, and give themselves permission to pivot.Kelly discusses key ingredients for success, including acceptance, giving yourself grace, and focusing on the next step—all while sharing her love for Italian food like Fettuccine Alfredo! Whether you're in the process of transforming your career or seeking personal evolution, Kelly's insights will inspire you to unlock your full potential and take bold steps forward.Connect with Kelly on Instagram, Facebook, and LinkedIn, and learn more about her secrets to leadership, personal growth, and business success. Don't miss this unbelievable journey filled with tips to evolve, earn your worth, and embrace change in the new world of entrepreneurship.Tune in for a soulful conversation on faith, leadership, and how to lead with purpose!To learn more about Julie Riga and her mission to help you Stay On Course, visit her website: www.stayoncourse.ioJulie Riga is a certified coach, trainer, speaker and author with over 20 years of experience in the Pharma Industry. Julie's education is vast with studies that include business, communications, training and executive coaching. Julie started on this journey because she had a strong desire to pass on the knowledge and skills passed on to her by her father, Ennio Riga, and inspirational man who taught her how to keep going irrespective of the challenges that life may present you with. Based in New Jersey, Julie have travelled the world supporting corporations, business leaders and individuals on their journey of empowerment and growth. Discover your purpose, Stay on Course, Leave a Legacy#pharma #lifescienceleadership #biotech #leadership #stayoncourse #julieriga

Nesta edição "CBN e as Dicas do Chef", Juarez Campos ensina uma receita que foi inventada em um dos restaurantes do Epcot, um dos parques temáticos da Disney. Feito com filé mignon, o Paillard com Fetuccine à Alfredo trata-se de um filé batido com molho cremoso de queijo grana padano. Ouça a conversa completa!

Last week was great if you liked episodes where Noah doesn't like the food; this week is great if you like episodes where Noah and Louisa go on an absolutely massive tangent that, somehow, is still relevant to the food in question. Oh, yeah, and we talk about some pasta, too. Follow us: @NoSubsPlease on Twitter. @NoSubsPlease@mastodon.online on Mastodon. @NoSubsPlease on BlueSky. Noah: @elderrumbao on Twitter, @nsmckinnon@laserdisc.party on Mastodon, @nsmckinnon.bsky.social on BlueSky. Louisa: @louisa@mastodon.xyz. Our theme is Street Food, by FASSounds, and is governed by the Simplified Pixabay License. Our cover art includes work by artist Kirsty Pargeter.

Celebrate the wonders of science and cuisine on February 7, 2024, as we honor National Periodic Table Day and indulge in the creamy goodness of National Fettuccine Alfredo Day. Join hosts Marlo Anderson and Latoya Johnson as they explore the elements of discovery and the culinary perfection of fettuccine Alfredo. Tune in to Destination Celebration for a day filled with scientific marvels and pasta delights. Learn more about your ad choices. Visit megaphone.fm/adchoices

The FBI's repeated failures tells us your local county sheriff needs to be taking steps to protect the community against the FBI. We have no time for Sheriff Norm or Norma. There's no such thing as an atheist; your child will either learn your religion or someone else's. How you do 'a thing' matters a lot. Do not email Jesse anymore about the "stolen election" cop-out. Fettuccine Alfredo. Be careful how you treat people on your way up. The Fall of Assyria. Bragging about atrocities. See omnystudio.com/listener for privacy information.

The FBI's repeated failures tells us your local county sheriff needs to be taking steps to protect the community against the FBI. We have no time for Sheriff Norm or Norma. There's no such thing as an atheist; your child will either learn your religion or someone else's. How you do 'a thing' matters a lot. Do not email Jesse anymore about the "stolen election" cop-out. Fettuccine Alfredo. Be careful how you treat people on your way up. The Fall of Assyria. Bragging about atrocities. See omnystudio.com/listener for privacy information.

Full Court Press: The Aces Repeat As WNBA Champs!  The 2023-2024 NBA Drama Draft: It's The Most Wonderful Time Of The Year And Also: Ballz & Wallz, Chipotle Bowls, Mad Lads, Dumb And Dumber, SchuBEAR, Oversized Collars, Basketball Purgatory, Scuttlebutt, #goatlife vs #GOATlife, Marketable Markets, Steamed Nuggets, Nutmeg, Fettuccine Alfredo    Sponsor-Shaker & Spoon: Shaker & Spoon brings the bar to you every month with original recipes for the perfect home happy hour. Get $20 off your first cocktail box!   Find Us Online - website: horsehoops.com - patreon: patreon.com/horsehoops - twitter: twitter.com/horse_hoops - instagram: instagram.com/horsehoops - facebook: facebook.com/horsehoops   HORSE is hosted by Mike Schubert and Adam Mamawala. Edited by Kensei Tsurumaki. Theme song by Bettina Campomanes. Art by Allyson Wakeman. Website by Kelly Schubert.   About Us On HORSE, we don't analyze wins and losses. We talk beefs (beeves?), dig into Internet drama, and have fun. The NBA is now a 365-day league and it's never been more present in pop culture. From Kevin Durant's burner accounts to LeBron taking his talents anywhere to trusting the Process, the NBA is becoming a pop culture requirement. At the same time, sports can have gatekeepers that make it insular and frustrating for people who aren't die hard fans. We're here to prove that basketball is entertaining to follow for all fans, whether you're actively watching the games or not. Recently featured in The New York Times!

Explore the world, one noodle at a time! From creamy Fettuccine Alfredo to spicy Pad Thai, noodles offer endless flavors and possibilities. What's your favourite noodle dish? Share it below!

Food News - National Coffee Day & Rob's Fettuccine AlfredoSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Feast on Fettuccine Alfredo with Howard Bender as we discuss how desperate Marvel Comics must have been to have hired young kids like us, his role in founding the Pittsburgh Comics Club (and the way he paid homage to that club down the road in Dial H for Hero), the day he showed Stan Lee his art portfolio over dessert, how he started his career at Marvel using Jack Kirby's taboret, the fact neither of us would have become who we turned out to be without Superman creators Jerry Siegel and Joe Shuster, how terrified we both were of production manager John Verpoorten, our first meetings with the late, great Johnny Romita, the important life lesson he learned from inker Mike Esposito, what he was glad he remembered you shouldn't talk about with Steve Ditko, how Marie Severin inspired him in his current career as a caricaturist,  and so much more.

Holly shares a fast, easy-to-make menu that is delicious and on the table in no time. We discuss how to think through keeping food hot, why it's good to consider the age of your guests, and a tip for making them feel welcome. You'll hear all about an inexpensive way to feed a crowd and possibly the most unique must-have kitchen item mentioned yet! Finally, we delve into the difference between hospitality and entertaining with some stories you don't want to miss! We're so glad you're here!  (Visit www.comeoverfordinner.com for recipes, product links, and more!)

Carson and Ava talk about the idiocy of the average restaurant customer and more! Enjoy!

New episodes released on Tuesday and Thursday. If you're in the UK, listen first on BBC Sounds. Connie starts chemotherapy and tries to ignore the advances of fellow patient, Paul, as she delves back to her past to try to figure out where it all went wrong with Emily's husband Drew. She recalls them meeting at NYU in 1993, their whirlwind romance, her choosing Drew over Gabe, their marriage and bohemian life. It was all so happy and full of promise. Back in the present, Paul gives some good advice to Connie about letting people in. This leads her to faces the difficult moment of telling Claire she has cancer. Credits Connie / Emily - ROSAMUND PIKE Drew - KYLE SOLLER Claire - ISABELLA SERMON Gabe - ALFRED ENOCH Jade - JESSICA DARROW Marni/Jenny - DANIELLA ISAACS Dr Richter / Reporter - CHARLES HAGERTY and HUGH LAURIE as PAUL Additional voices: PIPPA WINSLOW, NANCY CRANE, JOEY AKUBEZE, BARNEY WHITE, JILL WINTERNITZ Written and Directed by Daniella Isaacs Adapted from the original novel and Consulting Produced by Kim Hooper Produced by Joshua Buckingham Executive Produced by Faye Dorn, Clelia Mountford, Sharon Horgan, Kira Carstensen, Seicha Turnbull and Brenna Rae Eckerson Executive Producer for eOne Jacqueline Sacerio Co-Executive Produced by Carey Burch Nelson Executive Producer for BBC Dylan Haskins Assistant Commissioner for the BBC Lorraine Okuefuna Additional Commissioning support for the BBC Natasha Johansson and Harry Robinson Production Executive Gareth Coulam Evans Production Manager Sarah Lawson Casting Director Lauren Evans Audio Production & Post-Production by SoundNode Supervising Dialogue Recordist & Editor Daniel Jaramillo Supervising Sound Editor, Sound Design & Mix: Martin Schulz Music composed by Max Perryment Additional Dialogue Recording: David Crane, Martin Jilek Assistant Dialogue Recordists: Jack Cook, Giancarlo Granata Additional Dialogue Editing: Marco Toca Head of Production Rebecca Kerley Production Accountant Lianna Meering Finance Director Jackie Sidey Legal and Business Affairs Mark Rogers at Media Wizards Dialect Coach for Rosamund Pike - Carla Meyer Read in Hannah Moorish Artwork: Mirjami Qin Artwork Photographer by Sibel Ameti Additional thanks to: Emily Peska, Caitlin Stegemoller, Sam Woolf, Charly Clive, Ellie White, Ellen Robertson, Kate Phillips, Ed Davis, Ciaràn Owens, Jonathan Schey, Daniel Raggett and Charlotte Ritchie.

You all saw the great tweets of Chid's trip to Italy, now you can hear all about his pilgrammage to the motherland. Tour of Italy Chicken Parmigiana, Lasagna Classico and our signature Fettuccine Alfredo.** 1550 cal $20.49 NEVER-ENDING SOUP, SALAD & BREADSTICKS Our famous house salad (150 cal per serving), breadsticks (V) (140 cal each) and your choice of homemade soup. 10.99 Lunch Special 8.99 (11-3 p.m. Mon - Fri) Support the showFollow us on Twitter: @CHIDSPIN / @SighFieri / @RoundingDownRate and review us on Apple Podcasts or wherever you listen to podcasts!

It's National Fettuccine Alfredo Day,  we try to figure out what happened with Ben Affleck, a poll on likable celebrities, it costs a lot to have Kim Kardashian speak at your hedge fund, Jim Carrey is selling his house that he bought in the 90's, there was a massive earthquake in Turkey and Syria, a small ape got pregnant in isolation but they figured out how, a poll on toddlers, and Vinnie reads your texts!

Derek and Chris talk about Fettuccine Alfredo Day in this fun episode. --- Send in a voice message: https://anchor.fm/fifthgradefever/message

Ken and Stone both made Fettuccine Alfredo. Jason, Tim, and Kyle judge which one they think was better.

Fettuccine Alfredo ❤️❤️ Manifesting Love

Ladd and the kids have been up since first light shipping cattle, and Ree's rustling up lunch. Salisbury Steak in tasty gravy, Fettuccine Alfredo, sweet Peas and Carrots and Chocolate Peanut Butter Pie.Below are the recipes used in today's episode:Chocolate Peanut Butter Pie:https://www.foodnetwork.com/recipes/ree-drummond/chocolate-peanut-butter-pie-recipe-2125370Fettuccine Alfredo:https://www.foodnetwork.com/recipes/ree-drummond/fettuccine-alfredo-2109163Salisbury Steak:https://www.foodnetwork.com/recipes/ree-drummond/salisbury-steak-recipe-2126533Peas and Carrots:https://www.foodnetwork.com/recipes/ree-drummond/peas-and-carrots-2109291For even more recipes head to discovery+ and stream full episodes of The Pioneer Woman on discovery+. Head to discoveryplus.com/pioneerwoman to start your 7-day free trial today. Terms apply.

It's National Pasta Day, and here's a pasta fact that you might have guessed: Fettucine Alfredo comes from an actual guy named Alfredo. Plus: this month in 1990 that a swarm of so-called "killer bees" crossed into the US for the first time on record. The south Texas community of Hidalgo had a big reaction. The Real Alfredo (Saveur) Hidalgo, Texas's, Killer Bee Statue, a nod to a historical moment in October 1990 when the first known swarm of these "Africanized" bees was documented to have crossed into the United States from Mexico and into this little Rio Grande River community in far-south Texas (Library of Congress's Public Domain Archive) Five stars for each of our Patreon backers --- Send in a voice message: https://anchor.fm/coolweirdawesome/message Support this podcast: https://anchor.fm/coolweirdawesome/support

Today's recipe is The Real Fettuccine Alfredo.Here are the links to some of the items I talked about in this episode: #adPasta Pot2-Cup Glass Measuring CupBig BowlTongsThis episode was originally published in February, 2022 as Episode #98.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 here  (this is a brand new group! You'll be a founding member!),Subscribe to get emails here.Have a great day! -Christine xo 

Cookbook author Hetty McKinnon tells us about her Chinese-Australian upbringing, Vegemite brownies and why her mother calls to FaceTime her wok. Plus, we talk to the Trappist monk running the only Trappist Brewery in the U.S., learn to make the original Fettuccine Alfredo and get a lesson from Grant Barrett and Martha Barnette about all the sausage idioms used in Germany. (Originally aired June 10, 2021).Get this week's recipe for Fettuccine Alfredo.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

*New Audio Uploaded! My apologies as the first 4 minutes were silent and then the episode started. Replacement audio uploaded to spotify and amazon music. Please fast forward for Apple Podcasts. :) We're at the end of our mini series on Italian wine and this week we conclude our Italian focus with an overview of food and wine pairings! In Episode #79, I discuss the top wines to go with all of your favorite Italian dishes. It's an episode you don't want to miss, so grab a glass and press play now! And don't forget to subscribe to the show on Spotify, Amazon Music, or Apple Podcasts so that you never miss an episode! --------- Sign up for my newsletter here and get a free guide to Food & Wine Pairing! >> thewineceo.com Email: Sarah@thewineceo.com  Instagram: @thewineceo Facebook: @sarahthewineceo ------------- Today's Sponsor: Wash & Wik Use code THEWINECEO at checkout for 20% off your purchase! --------- Episodes Mentioned in today's show: Episode #11: Wine & Pizza Episode #78: Top 5 Italian Dessert Wines

Hello Closeteers, and welcome to another episode on Inside the Closet! This week, Emma and Matteo set the record straight on Fettuccine Alfredo (and General Tso's chicken, while they're at it), give an update on wedding dancing, and talk Cher, homophobic cab drivers, and being famous vs a star. Remember to rate and subscribe, follow us on Instagram, and subscribe to our Patreon for a bunch of bonus content!  ~ Ready to find the card for you? Head to CreditKarma.com or the Credit Karma app and check out your personalized mix of offers today. Learn more about your ad choices. Visit megaphone.fm/adchoices

Today's recipe is No-Boil Fettuccine Alfredo with Chicken.Here are the links to some of the items I talked about in this episode: #ad9"x13" Casserole DishLiquid Measuring CupMeasuring SpoonsAluminum FoilWhiskTongsHere'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,Text the word Dinner to 1-833-413-1352,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!),Subscribe to get emails here.

super bowl, speeding in a parking garage, four roses, scotty mccreery

John Heffron is lost somewhere on the road, so Jon Reep welcomes fellow comedian Reno Collier to the show.Jon and Reno talk about:Reno's time in military schoolThe great Colecovision versus Intellivision debateJon's adventures traveling to Albany, NYHow Reno is a slow driver"It bleeds when I poop."The correct way to get pulled over by a policeman.Does Jon know the Juicy Fruit gum commercial jingle by heart?And they celebrate National Fettuccine Alfredo Day.Visit Reno's website at www.renocolliercomedy.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today's recipe is Authentic Italian Fettuccine Alfredo (It's Not What You Think It Is!).Here are the links to some of the items I talked about in this episode: #adPasta Pot2-Cup Glass Measuring CupBig BowlTongsNOTE: Must use real shredded Parmesan cheese for this recipe.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,Text the word Dinner to 1-833-413-1352,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!),Subscribe to get emails here.Have a great day! -Christine xo 

Welcome to February 7th, 2022 on the National Day Calendar. Today we celebrate strange elements and pasta love letters.  Hydrogen is the most common element in the universe. Here on Earth, it appears almost everywhere in some form or another. You can find it in the air, water, and in the Earth's crust. But what is the rarest element? That would be Astatine. It's a highly radioactive element with a half-life of only 8 hours. Only trace amounts of Astatine have ever been found naturally. Most of the time, it's only been observed in labs, as a by-product of nuclear experimentation. But as radioactive as the element is, it disappears so quickly that it poses very little threat to humans. On National Periodic Table Day, discover some of the strange and mysterious elements that form the world around us. And no Marlo, aspartame is not an element. In 1908, Alfredo Di Lelio's wife was pregnant with their first child and was having trouble eating. He made her pasta with butter and fresh parmesan cheese. She loved it so much that she added it to the menu of their small restaurant. In 1927, Mary Pickford and Douglas Fairbanks, two of the hottest stars in Hollywood, were on their honeymoon in Rome. They went to dinner at Alfredo's restaurant and fell in love with this simple pasta dish. When they returned to America, they spread the word to their friends and the recipe became famous worldwide. As a thank you for introducing them to this marvelous food, the Hollywood stars sent Alfredo a solid gold fork and spoon engraved with the words: “To Alfredo the King of the noodles”. On National Fettuccine Alfredo Day, you don't need to be famous or eat with expensive flatware to enjoy this delicious Italian meal.  I'm Anna Devere and I'm Marlo Anderson. Thanks for joining us as we Celebrate Every Day!  Learn more about your ad choices. Visit megaphone.fm/adchoices

Ricetta del giorno: Fettuccine Alfredo. Ingredienti Quantità per 4 persone 320 gr di fettuccine all'uovo ( oppure 4 uova, 300 gr di farina '00, 100 gr di farina di semola di grano duro, sale, seguendo procedimento che trovate nell'articolo pasta fatta in casa) 150 gr di burro 200 gr di parmigiano o grana sale pepe nero ( facoltativo) Procedimento Come fare le Fettuccine all'Alfredo Prima di tutto realizzate le fettuccine, se non utilizzate quelle comprate. Poi mettete a bollire abbondate acqua e sale grosso. Bollite le tagliatelle per 1 minuto Nel frattempo in una padella molto larga aggiungete la metà del burro , fatelo sciogliere e aggiungete 3 cucchiai di acqua bollente di cottura. Aggiungete quindi le fettuccine in padella tenendo il fuoco moderato. Aggiungete il resto del burro a tocchetti, il sale e altri 2 – 3 cucchiai di acqua di cottura. Infine lasciate risottare la pasta per 1 minuto circa su fuoco moderato, aggiungendo se necessario ancora acqua bollente di cottura. Si deve formare una crema bianca che avvolge completamente le fettuccine. Quando queste sono cotte al dente e cremose. Spegnete il fuoco, aggiungete tutto il parmigiano, mantecate nella padella bollente e aggiungete 1 o 2 cucchiai di acqua di cottura bollente se necessario e una spolverata di pepe! Ecco pronte le Fettuccine Alfredo! #DDTassintheair #ricette #unaricettaalgiorno #masterchef #salepepe #cracco #ricettadelgiorno #ricetta Vuoi riascoltare tutte le ricette?

Ricetta del giorno: Fettuccine Alfredo. Ingredienti Quantità per 4 persone 320 gr di fettuccine all'uovo ( oppure 4 uova, 300 gr di farina '00, 100 gr di farina di semola di grano duro, sale, seguendo procedimento che trovate nell'articolo pasta fatta in casa) 150 gr di burro 200 gr di parmigiano o grana sale pepe nero ( facoltativo) Procedimento Come fare le Fettuccine all'Alfredo Prima di tutto realizzate le fettuccine, se non utilizzate quelle comprate. Poi mettete a bollire abbondate acqua e sale grosso. Bollite le tagliatelle per 1 minuto Nel frattempo in una padella molto larga aggiungete la metà del burro , fatelo sciogliere e aggiungete 3 cucchiai di acqua bollente di cottura. Aggiungete quindi le fettuccine in padella tenendo il fuoco moderato. Aggiungete il resto del burro a tocchetti, il sale e altri 2 – 3 cucchiai di acqua di cottura. Infine lasciate risottare la pasta per 1 minuto circa su fuoco moderato, aggiungendo se necessario ancora acqua bollente di cottura. Si deve formare una crema bianca che avvolge completamente le fettuccine. Quando queste sono cotte al dente e cremose. Spegnete il fuoco, aggiungete tutto il parmigiano, mantecate nella padella bollente e aggiungete 1 o 2 cucchiai di acqua di cottura bollente se necessario e una spolverata di pepe! Ecco pronte le Fettuccine Alfredo! #DDTassintheair #ricette #unaricettaalgiorno #masterchef #salepepe #cracco #ricettadelgiorno #ricetta Vuoi riascoltare tutte le ricette?

Ricetta del giorno: Fettuccine Alfredo.Ingredienti Quantità per 4 persone 320 gr di fettuccine all'uovo ( oppure 4 uova, 300 gr di farina '00, 100 gr di farina di semola di grano duro, sale, seguendo procedimento che trovate nell'articolo pasta fatta in casa) 150 gr di burro 200 gr di parmigiano o grana sale pepe nero ( facoltativo)ProcedimentoCome fare le Fettuccine all'AlfredoPrima di tutto realizzate le fettuccine, se non utilizzate quelle comprate.Poi mettete a bollire abbondate acqua e sale grosso. Bollite le tagliatelle per 1 minutoNel frattempo in una padella molto larga aggiungete la metà del burro , fatelo sciogliere e aggiungete 3 cucchiai di acqua bollente di cottura.Aggiungete quindi le fettuccine in padella tenendo il fuoco moderato. Aggiungete il resto del burro a tocchetti, il sale e altri 2 – 3 cucchiai di acqua di cottura.Infine lasciate risottare la pasta per 1 minuto circa su fuoco moderato, aggiungendo se necessario ancora acqua bollente di cottura.Si deve formare una crema bianca che avvolge completamente le fettuccine.Quando queste sono cotte al dente e cremose. Spegnete il fuoco, aggiungete tutto il parmigiano, mantecate nella padella bollente e aggiungete 1 o 2 cucchiai di acqua di cottura bollente se necessario e una spolverata di pepe!Ecco pronte le Fettuccine Alfredo!#DDTassintheair #ricette #unaricettaalgiorno #masterchef #salepepe #cracco #ricettadelgiorno #ricettaVuoi riascoltare tutte le ricette?

Ricetta del giorno: Fettuccine Alfredo. Ingredienti Quantità per 4 persone 320 gr di fettuccine all'uovo ( oppure 4 uova, 300 gr di farina '00, 100 gr di farina di semola di grano duro, sale, seguendo procedimento che trovate nell'articolo pasta fatta in casa) 150 gr di burro 200 gr di parmigiano o grana sale pepe nero ( facoltativo) Procedimento Come fare le Fettuccine all'Alfredo Prima di tutto realizzate le fettuccine, se non utilizzate quelle comprate. Poi mettete a bollire abbondate acqua e sale grosso. Bollite le tagliatelle per 1 minuto Nel frattempo in una padella molto larga aggiungete la metà del burro , fatelo sciogliere e aggiungete 3 cucchiai di acqua bollente di cottura. Aggiungete quindi le fettuccine in padella tenendo il fuoco moderato. Aggiungete il resto del burro a tocchetti, il sale e altri 2 – 3 cucchiai di acqua di cottura. Infine lasciate risottare la pasta per 1 minuto circa su fuoco moderato, aggiungendo se necessario ancora acqua bollente di cottura. Si deve formare una crema bianca che avvolge completamente le fettuccine. Quando queste sono cotte al dente e cremose. Spegnete il fuoco, aggiungete tutto il parmigiano, mantecate nella padella bollente e aggiungete 1 o 2 cucchiai di acqua di cottura bollente se necessario e una spolverata di pepe! Ecco pronte le Fettuccine Alfredo! #DDTassintheair #ricette #unaricettaalgiorno #masterchef #salepepe #cracco #ricettadelgiorno #ricetta Vuoi riascoltare tutte le ricette?

Ricetta del giorno: Fettuccine Alfredo. Ingredienti Quantità per 4 persone 320 gr di fettuccine all'uovo ( oppure 4 uova, 300 gr di farina '00, 100 gr di farina di semola di grano duro, sale, seguendo procedimento che trovate nell'articolo pasta fatta in casa) 150 gr di burro 200 gr di parmigiano o grana sale pepe nero ( facoltativo) Procedimento Come fare le Fettuccine all'Alfredo Prima di tutto realizzate le fettuccine, se non utilizzate quelle comprate. Poi mettete a bollire abbondate acqua e sale grosso. Bollite le tagliatelle per 1 minuto Nel frattempo in una padella molto larga aggiungete la metà del burro , fatelo sciogliere e aggiungete 3 cucchiai di acqua bollente di cottura. Aggiungete quindi le fettuccine in padella tenendo il fuoco moderato. Aggiungete il resto del burro a tocchetti, il sale e altri 2 – 3 cucchiai di acqua di cottura. Infine lasciate risottare la pasta per 1 minuto circa su fuoco moderato, aggiungendo se necessario ancora acqua bollente di cottura. Si deve formare una crema bianca che avvolge completamente le fettuccine. Quando queste sono cotte al dente e cremose. Spegnete il fuoco, aggiungete tutto il parmigiano, mantecate nella padella bollente e aggiungete 1 o 2 cucchiai di acqua di cottura bollente se necessario e una spolverata di pepe! Ecco pronte le Fettuccine Alfredo! #DDTassintheair #ricette #unaricettaalgiorno #masterchef #salepepe #cracco #ricettadelgiorno #ricetta Vuoi riascoltare tutte le ricette?

Rachael whips up Fettuccine Alfredo!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What happens when we die? Is there a great cosmic machine made to separate the little-brains from the big-brains or do we just fade to black? Can we fall in love in purgatory? This week we overcome our little-brained earthly fears and eat all of the pasta with Alfredo sauce, shrimp, and pie we can while we unravel the meaning of the universe in our discussion of Defending Your Life.

La reportera de Euromaxx Felicitas Then viaja a Roma para conocer la historia de los Fettuccine Alfredo. ¿Por qué tantas las estrellas de Hollywood fueron al restaurante de Alfredo para saborear este plato de pasta?

Euromaxx reporter Felicitas Then sets out to Rome to trace the history behind the legendary pasta dish Fettuccine Alfredo and find out what makes it the favorite of so many Hollywood stars.

News News in breve [Link] [Link]Juno scatta le prime foto di Ganimede [Link]Lanciati i primi astronauti verso la nuova Stazione Spaziale Cinese [Link] I supporter di questo episodio Grazie a Lorenzo M., Gianpietro F. e Davide C. per il supporto. Rubriche Le storie di Nonno Apollo: tutte le visite a Ganimede Link della settimana ISS Researcher's Guide Series [Link]Philip Bono Collection Image dagli archivi digitali del San Diego Air & Space Museum [Link]2020 Space Beyond al Taormina Film Festival 2021 [Link] AstronauticAgenda Versione a griglia, Google Calendar e Timeline La puntata su YouTube https://www.youtube.com/watch?v=bssmEoNWc2E Sigle e musiche di accompagnamento Sigla iniziale: Discov2 di eslade (https://www.jamendo.com/track/467466/discov2)Sigla finale: Prometheus di ANtarticbreeze (https://www.jamendo.com/track/1229086/prometheus)

This week, cookbook author Hetty McKinnon tells us about her Chinese-Australian upbringing, Vegemite brownies, and why her mother calls to FaceTime her wok. Plus, we talk to the Trappist monk running the only Trappist Brewery in the U.S., learn to make the original Fettuccine Alfredo and get a lesson from Grant Barrett and Martha Barnette about all the sausage idioms used in Germany.Get this week's recipe for Fettuccine Alfredo: https://www.177milkstreet.com/recipes/fettuccine-alfredoThis Week's Sponsor: For years people in the know have been using Lord Jones premium CBD products in their self-care rituals—why not see what they can do for you? Go to Lordjones.com/milk to get 25 percent off your first order. See acast.com/privacy for privacy and opt-out information.

In this episode, Emilie and Nichole discuss the Super Bowl, Fettuccine Alfredo, personal growth, and Girl Scout cookies. Come back next time to find out what else they're into! Follow us on social media: Instagram: @yesdudepodcast Twitter: @yesdudepodcast Royalty free music by Paradigim from sovndwave.com/a/cdac03

What is Fettuccine Alfredo? --- Support this podcast: https://anchor.fm/wikipediaread/support

What is Fettuccine Alfredo? --- Support this podcast: https://anchor.fm/wikipediaread/support

It’s Thanksgiving Day!So, food is on everyones mind.The turkey. The Stuffing. The Green Bean Casserole. The Pumpkin Pie.But we wanna talk about food thats named after people like Oyster Rockefeller and Waldorf Salad and Fettuccine Alfredo!Nom nom nom!Meow!

In this week's episode of Roll The Credits Ryan and Tina dive into the handsome hunk, Ryan Gosling. But first a flashback story of a time Ryan went to the ER because of some Fettuccine Alfredo. Tina's movie, The Big Short, prompts a question about wealth and how far the hosts would go to have it. As for Ryan's movie, The Place Beyond the Pines, this brings up questions about growing up and the guidance of parents and the impact they have on decision making, moral compasses and character building. All that and a whole lot more on this week's episode of RTC!

In this week’s episode, we finally bite the bullet and finish the Interspecies Reviewers discussion. And learn a bit about food. Weeaboo … More

Nesta Meia Hora do Moro, conversamos com a advogada Giovana Teodoro, que hoje vive nos Estados Unidos e é advogada por lá. Um pouco do panorama de como é viver e trabalhar fora do Brasil. E como foi se tornar advogada nos Estados Unidos. Além disso, nosso Chef na Toscana traz a história do Fettuccine Alfredo ! Lembrando que o primeiro ebook - grátis - com receitas e dicas está no ar e disponível em https://www.chefnatoscana.com.br/. Temos os tradicionais Radar do Esporte (ainda com F1, tá difícil sair disso; acesse a liga lá no Fantasy da F1 com o código cebad84232); e o Momento Viajaria falando do Nepal. Moro Bueno fala [ainda] sobre a Revolução dos Bichos em Brasília! Voltamos para a sexta-feira, com o Viajaria às terças. Por enquanto a Directa vai segurar os podcasts da covid, para vir com muita coisa legal. E ainda, nessa toada, peço que me contate no instagram com ideias, dicas, pensatas e sugestões. Estamos pensando em novidades para vocês, e conto com as ideias dos ouvintes, afinal o show é para vocês! Ufa! Isso tudo em quase Meia Hora! Curta, siga, compartilhe! No seu tocador favorito e no instagram *@joaormoro* e *@viajaria*. A Meia Hora do Moro é um oferecimento de: Directa Consultoria - diagnóstico direto, resultados rápidos, acesse https://www.consultoriadirecta.com.br/ e no Linkedin https://www.linkedin.com/company/directa-consultoria Travessia Estratégia - sua pesquisa de opinião mais perto de você, acesse https://www.travessiaestrategia.com.br/ Creative Space Coworking - um novo conceito para se trabalhar perto da Paulista - https://creativespacecwk.com/ Fresh & Co - restaurante saudável do seu jeito - https://www.freshco.com.br/ Lavanderia Dona Madá - suas roupas lavadas diretamente pra você - https://donamada.com.br/ --- Send in a voice message: https://anchor.fm/meiahoradomoro/message

Ever wonder what fettuccine alfredo would be like as an air freshener? Don't. In this bonus episode of Clout Check host Kelsey (@heykelseyj) asks Dani (@dani_the_explorer) to recount a story from Dani's van life past: the time her and her partner met a woman with a van that smelled like fettuccine alfredo. You can't make this up, folks. After listening, make sure you leave these clout chasers a 5-star review (mainly to help Dani coupe with the trauma her nose experienced from the alfredo van) and tune in next Tuesday for another full episode of Clout Check!Want more Instagram influencer tips served up with a helping of comedy? Get more of Clout Check below! PLUS when you join our Patreon, you'll get access to top secret Instagram growth and Instagram influencer tips that you won't hear on the podcast otherwise. So join our Patreon to get ahead on your social media biz!Patreon: https://www.patreon.com/cloutcheckpodcastInstagram: https://www.instagram.com/cloutcheckpodcast/Website: https://www.cloutcheckpodcast.com/TikTok: https://www.tiktok.com/@cloutcheckpodcastWhere to Find Dani Rodriguez:Instagram: https://www.instagram.com/dani_the_explorer/TikTok: https://www.tiktok.com/@danitheexplorerWebsite: https://dani-the-explorer.com/Where to Find Kelsey Johnson:Instagram: https://www.instagram.com/heykelseyj/TikTok: https://www.tiktok.com/@heykelseyjWebsite: http://adventureginger.com/Support the show (https://www.patreon.com/cloutcheckpodcast)

Matteo Lane (Inside The Closet) promises Atsuko he will never forget where he came from, talks authentic Italian food, and opens up about his Mexican side of the family.RATE LET'S GO, ATSUKO 5-STARS!Leave a fun comment & Atsuko will respond to it on air!BECOME A PATREON MEMBER & SUPPORT US TODAY:www.patreon.com/LetsGoAtsukoFOLLOW ATSUKO:https://twitter.com/atsukocomedyhttps://twitter.com/LetsGoAtsukohttps://www.instagram.com/atsukocomedyhttps://www.instagram.com/LetsGoAtsukowww.atsukookatsuka.comwww.letsgoatsukoshow.comLET'S GO, ATSUKO! IS A FOREVER DOG PODCAST:https://foreverdogpodcasts.com/podcasts/lets-go-atsuko

Suz Carpenter created a virtual nutrition education company called CarpenterOne80 whose mission is to provide affordable and simple programs that can clear up food confusion so that people can win at losing weight. She is a Certified Nutritional Consultant and the CEO and Founder of CarpenterOne80, as well as the creator of Babysit My Plate, The Food Peace University and S.O.S. (Suz on your shoulder). These three different virtual bite-sized nutrition courses were designed to teach you what you need to know to create sustainable results. More info about Suz. Learn more about The Passionistas Project. Full Transcript: Passionistas: Hi, and welcome to the Passionistas Project Podcast. We're Amy and Nancy Harrington. Before we start our interview today, we wanted to tell you about our upcoming event. From Friday, August 21st through Sunday, August 23rd, we'll be hosting the Passionistas Project Women's Equality Virtual Summit. The three-day event will feature live panel discussions, prerecorded presentations, daily workshops. The Passionistas Portraits storyteller event, the LUNAFEST® short film festival, a Virtual Marketplace and a Pay It Forward Portal. The weekend is centered around the theme of women's equality and intersectional feminism from a range of perspectives, including racial equality, LGBTQ+ rights, financial equity, voter suppression, ageism, physical and mental health issues, religious persecution and so much more. And best of all, it's free for the weekend. Go to ThePassionistasProject.com to register. And now for today's interview, we're talking with Suz Carpenter an approachable, sincere, fun, loving and passionate leader who loves to see personal improvement and transformation in those she teaches. Through her successful ten-year nutrition career Suz saw a gap in the industry, and a trend in society. Americans are more confused and overwhelmed than ever when it comes to actually losing weight and keeping it off. She created a virtual nutrition education company called CarpenterOne80, whose mission is to provide affordable and simple programs that can clear up food confusion so that people can win at losing weight. Suz is a certified nutritional consultant, the CEO and founder of CarpenterOne80 as well as the creator of BabysitMyPlate, the FoodPeaceUniversity and SOS (Suz On Your Shoulder). These three different virtual bite-size nutrition courses were designed to teach you what you need to know to create sustainable results. So please welcome to the show, Suz Carpenter. Suz: I'm so glad to be here. Thank you for having me on with you today. Passionistas: What's the one thing you're most passionate about? Suz: Without a doubt, food peace. And I'm going to tease that out for you a little bit more. Once upon a time, I was asked this question where somebody said, you know, "you say you would die for your kids, but would you change for them?" And that question kept me up at night and hit me square between the eyes because I didn't have food peace. In fact, I had an eating disorder that I had struggled with since I was a teenager. So that question meant that I was going to need to get help and face what was really my greatest shame. And in walking that out, what I discovered was food peace and it's changed my life. And it's the thing that I'm passionate about spreading to others, because I know it's what people are suffering with. Passionistas: So how does that translate into what you do for a living? Suz: I seek to educate people on what foods to eat and why, so that they are not, influenced, but so they understand because from there I can empower somebody to do this on their own, to lose the weight and maintain the weight, and then be inspired to share it with their families and beyond. Because what I've been able to do my whole life and is when I understand science, I can explain it in a way that a first grader can get it. And I did used to teach first grade once upon a time. So when I stumbled into the beginning of my healing, I started to see patterns in nutrition. And I kept thinking, why was I not taught this? When I was in high school? How come these basic things were so covered up and made so confusing that I couldn't find the answers that I was looking for because I was struggling for so many years. So my life's work now is really just to educate on what all of us should have been taught when we were a lot younger, because it's not so complicated, it just needs to be spelled out. Passionistas: Tell us what CarpenterOne80 is, what inspired you to create it? Suz: So it came from me getting the help with my eating disorder and tackling that ugly voice in my head and understanding the basics of protein, fat and fiber, every meal to make maintaining or losing weight, no big deal. And the exercise was a part of the healthy living equation, but not necessarily part of the weight loss equation. And so with working with people, I started to notice that we wanted things fast, more like a microwave than an oven. And my clients were struggling with wanting to work and get results, but not having the time or the finances to invest in a one-on-one program. They also felt very, very overwhelmed by all the information available. Like I think about the days when we had to study for our final exams or board tests, and we had all the books on our desk and we were so overwhelmed by all the material that you, you kind of felt that pressure going into the test, that you don't know that you studied the right thing. And then when you walk out of the test, you could feel the information leaking out of your ears. That's how people feel about pursuing a healthy lifestyle. They don't know really what to listen to. It feels very overwhelming. And a lot of times they stop before they ever make traction. Okay. So what started out as me just getting help for myself with no intention of building out CarpenterOne80 suddenly became this mission to pay forward. It's almost like I'm talking to myself, my younger 20 to 37 year old self. So CarpenterOne80 means — Carpenter's my last name, but carpenters build things. 180 is a direction, 180 degree turn, but you have to make one intentional decision for 80 days in a row because it takes about 66 days to make a habit so that we can make a lifestyle no longer a fad diet, but it's going to take time of failing forward and doing it bad perfect. So that was kind of how I birthed out the idea of the company name. But with working with people, I saw that I absolutely still want the one on one platform so that my heart stays attached to people and I stay relevant and connected and sharp. But I know that there's a lot of people who are more interested in self-learning meaning that's where you insert the video courses and they want to learn from somebody that's not scary. That's a teacher. That's a little bit fun. That's based in science and is like a girlfriend that's approachable. So that's why I'm going to do I teach the video courses. And then the one that I'm the most excited about is the one that I just custom catered to all the concerns that I heard from people. I don't have enough time. I'm overwhelmed. I don't have enough money. So SOS stands for Susan on your Shoulder. And it's like that angel on your shoulder whispering in your ear because I made them into three and four minute soundbites that come right to somebody's text message. So they don't even have to go find it. It comes right to them. It's every day. And it's teaching people what they need to know in the right sequence to begin to learn and apply and get results and feel better and create a lifestyle. But as they start to get results out of those initial first soundbites, those first couple of weeks of me teaching, then the learning starts to happen where instead of following safe food rules, which we don't want to do instead, because you understand what protein, fat and fiber can do for turning off hungry hormones and balancing cravings and turning your body where it'll burn fat for fuel, rather than store fat, it begins to make so much sense that eating any other way becomes illogical. And you learn how to incorporate in the foods you love rather than take them out. And in doing that, in that consistency, in that repetition learning happens. Because you begin to attach cues or words to things that mean something in a way that you can apply it to make lifelong change. So this is my way of really giving back in an inexpensive way so that people can find, like I said, the food peace that mattered so much to me, Passionistas: I think people sometimes look at weight loss as just changing their diet. But you also focus on overcoming shame and inferiority and low self-esteem. So why is that important? And what are the keys to helping people change their attitudes about those issues, too? Suz: So losing weight is really intimate and it's really vulnerable, and anybody can get a food plan offline or have a trainer, who's wonderful, give you a list of foods to eat, and maybe you're going to stick with it for four or five days, but you took out your favorite foods. Most women can stick with something that's a diet and restrictive for about four weeks, men about six weeks. And then we blow it. So how come like how can we do something in a way that we can have real results? So that means we have to do two things. One, we have to figure out how to pull in the foods that matter. But two, we have to address the emotional component because food brings us pleasure. Food makes us feel happy. Food fills in the gaps for people. So we have to get to where the beginning part is practical and boring. Like we're talking, we have to learn about bringing in the groceries and the right foods to put for meals. But really quick, really quick, after that, You've got to dig into the emotional side of this and understand the difference between emotional eating or emotional hunger and physical hunger. Because we have this as humans, we are wired that we want to feel happy and we want to feel good. And in life, you're guaranteed to struggle. It's not, if it's when. And so we have these things, it's called the feeling spectrum. If you look at your left hand and say, put it on the table and pretend like that table is a hot stove, it is so painful. You can't keep your hand there and you have to pick it up. Now on the right, You put your hand down and that's such joy. It's also not sustainable, like say Christmas morning or endorphins for a run. Now, when we are feeling pain, which is over by the left hand, our body is wired to do things, to move us towards happiness. So there are certain things that we could do that could give us endorphins, that society frowns on that we don't turn to as much — gambling, stealing, driving, too fast, overshopping drugs, uh, whatever, something in that category, smoking. Now you can also turn to food to make yourself feel better. And society does not frown on that. So it's easy to turn to that with out having a social ramification. So here's what happens. We have some form of pain. It could be somebody died, a relationship stress, financial stress, job stress, uh, could be pace of life. It could be kids running around and fighting could be an email. You don't want to write or a hard conversation. Anything that's causing you pain is over on the left hand, by your left hand. So let's say you start to think, gosh, I really want some Ben and Jerry's or some pretzels really what's happening is you're eating the food for comfort to make that pain go away. So while you're eating the Ben and Jerry's or the pretzels or whatever, it's as though somebody put a blanket over that pain and numbed it out and made it go away. And that feels really good. But as soon as you're at the bottom of the ice cream or at the end of the chip bag, what happens is the blanket comes off the pain you're left with the problem. And now you have a feeling of blood sugar going up and down, which feels bad. Your belly might hurt, which feels bad. And then if you're looking to lose weight or you're struggling with body image, that's going to add to shame or regret. And that is a bad feeling. So if we can identify that it's normal to want to eat, to make yourself feel better. That is a first step to empowering. The second thing is starting to think, okay, so what am I emotionally hungry for when I'm going for the Ben and Jerry's am I wanting to feel comfort? Am I wanting to be food? Am I bored? Am I looking to feel like I accomplished something? Am I avoiding an email? Like we need to look at what the trigger is that caused the emotional need to go for the food. And then to recognize this is the one that I love is a lot of times the foods we're going for or what we call comfort foods and the reason we're going for the comfort food. If you think about this, I bet if you're thinking in your head right now, what are your top five favorite comfort foods? One or two of them would probably be things you ate when you were a child. So we're going for foods, probably, they were something we ate in our childhood because that reminds us of a time where we were secure and safe and comfortable. And it makes more sense when you begin to understand the why you're doing something, and then it makes the, how, which is the practical a lot easier. And the reason I want to address those types of things about why we emotionally eat, why the comfort food is wanting to make people feel better to realize that it's normal. Two, because then you can begin to get a handle on what's going on and begin to potentially reverse the situation you don't want to be in. Because what I can't stand is the idea that when somebody is getting dressed in the morning and their hair's wet, cause they just got out of the shower and you put the skirt on or the pair of pants and you buckle in and you feel that sense of inferiority or the tight pants remind you that you're, you just don't feel like you're enough. And you're talking ugly to yourself. That position of disempowerment is a big mountain to have to climb over in order to start your day off in your powerful, authentic, bold, confident self that needs to show up in this world to do something amazing. So I'm really the unfancy part of somebody's life shoring up the health, helping them to really begin to get the success with the weight, because what I'm really looking to do is get their feet back underneath them so they feel competent and bold and go add value into all areas of their life. Passionistas: So you said that, you know, everybody has the same excuses of I'm too busy. I don't have time. It's, you know, I'm too broke. So how does what you do help with all of those excuses? Suz: That's what I tried to navigate with SOS. If somebody says, I don't have time, I'm like you have three or four minutes a day and you can listen to these while you're driving to the gas station. Or I'm broke. Okay. So I started SOS so everybody can try seven days free to see if it's even a fit for them. But in those first seven days, I'm equipping with what you need to really get off to a strong start to make a change. But then it's $15 a month. That's not so bad. People spend that with a drive through at Chick-fil-A. And then with the, you know, like I don't have time or I don't know enough, or I have an event coming up. The biggest obstacles I heard you guys for years were things like I have a trip coming, so I don't want to start now or we have Christmas coming, so I don't want to do that and then have to stop and start. Where here now, even in this COVID time, we don't have those obstacles yet. It's still difficult to begin to create a lifestyle. So I found that the hurdles really are uncertainty. They are, I've tried things before. And I don't know if this will work for me worse yet. I've tried something. I lost 10 pounds. It was really, really hard. And when I stopped, I gained 12 and I feel so discouraged. I don't know if I can dig in again. And that trust fall into when you don't know what you don't know, you don't know what you know. So teaching somebody, if I get you eating protein, fat and fiber, and you feel full and have weight loss without hunger, and you're not craving foods like crazy, and you're seeing results, it's going to be a lot easier to show up to this meal and show up to these foods and yourself. And you will begin to feel encouraged. But I mean, I think we all can identify with, I did something before it was so impossibly hard. I'm scared to try again because I don't know if I have it in me. And that's where you need somebody who is a role model, who is an encourager, who is showing the way, who's making it not seem so scary and restricted, but rather she eats food that looks really good. And she's food has chocolate in it. I think I could get behind this. And so I try to navigate some of the obstacles, but a lot of them have to come back to just fear and uncertainty. Passionistas: You had me at chocolate. Suz: I'm like everybody. I go to Starbucks and see the big fancy copies and the scones and chocolates. And I want them like, I very much want them, but I don't want to be constantly battling with having to gain and lose 10 pounds because I understand if I go after the scone and the chocolate, it's like, you have to use compromise and discipline in every area of your life. You have to with business was showing up to an appointment on time. You have to use compromise and discipline with weight loss and weight management in your health. So I can look at a scone and go, it looks so good, but it's actually not one of my top five favorite foods of all time. So maybe I'm gonna pass on this so that I can have what I really want a little bit later. And so that's why I've worked hard to create recipes that are just kind of healthier swaps of foods that we love, like cookies, but they're not quite as expensive to our bodies in terms of calories and, um, slowing weight loss. Passionistas: And do you provide recipes to people as well? Suz: I do. I always call them kid approved because I run it all by my family. And, and so, you know, they're, they're just things like I'll, I'll trade out, say regular flour for cooking with almond flour, but I'll add in unflavored fiber because fiber negates carbohydrate and in the absence of net carbs, the body will burn fat for fuel. So in a lot of my recipes, if I can significantly up the fiber count, I lower the net carb amount, which means, Hmm, we're going to actually be losing weight or maintaining weight. And this is not going to be such an expensive dessert. So definitely provide these recipes for people because it's one thing to hear eating a certain way. It's entirely different to know what actually to go get at the grocery store and what to put on your plate. That's practical because we need tactical hands on things that we can do and eat to get the results. Especially in the beginning, Passionistas: We're Amy and Nancy Harrington. And you're listening to the Passionistas Project Podcast and our interview with Suz Carpenter. To learn more about her business, visit CarpenterOne80.com. Now here's more of our interview with Suz. As we're recording this we're right in the middle of the Corona virus. What advice do you have for people who want to get started with this now? But it's hard to keep focus for everyone right now. Suz: It's true. And first off is don't underestimate getting enough sleep and getting enough water. Those are really important fundamentals that we're in a health crisis. So you do need to take care of yourself. And those are two simple things that have been taken off the plate for a lot of people. So here's what I would love for everybody to do is to start looking to find fiber and incorporate this into breakfast, lunch and bridge snack and dinner. So fiber versus zero calorie, part of a carbohydrate it's found in fruits and vegetables, whole grains legumes. Fiber is something that as Americans, we're not getting enough of in our diet. Now before the industrial revolution, we were probably getting a hundred to 200 grams, but when we started manufacturing food, they started stripping fiber, started going for more simplified carbohydrates. And then what happened is the waistlines got bigger, right? During the industrial revolution, you can see it. So studies show that if an American who gets about nine to 15 grams of fiber right now, ups their fiber to around 24 grams a day you'll malabsorbe about 90 calories a day. So over the course of a year, that can lead to a 10 pound weight loss by addition, by adding in fiber. So it's the zero calorie part to a carbohydrate. Your body cannot break it down. It cannot digest it, but it is going to burn calories called thermogenesis, trying to break down the fiber. So fiber acts like a broom in a sponge, it'll soak up extra calories that send toxins and usher them into the toilet bowl. It has a lot of bulk. And so since you're drinking your water, your stomach will stretch and that will help you to feel full. But these foods that are high in fiber are very low in calories. So that's why I say you can have weight loss without hunger. The other part of fiber, it's just a super unsexy nutrient, but the health benefits are, what's so amazing. It'll reduce risk for blood pressure, high blood pressure, high cholesterol, l reduce the risk for estrogen dominance or colon cancer helps to reduce inflammation in the body leading to a healthier GI track. The health benefits are, what's so amazing, and this is stuff we're buying from the grocery store. And the side effect of getting healthy is actually that you're going to have weight loss and weight loss without hunger. So if your listeners can right away, you know, through this COVID time, especially, but moving forward the first week shoot for 24 grams, you're going to feel full. You'll be more regular. And then the next week, I would say, try to shoot up to 35 grams that way we're above what the recommended daily allowance is, but we're definitely getting to take advantage of feeling nice and full while I'm revving our metabolism and getting healthier. Passionistas: This is also kind of an emotional time with the shutdown. So are there any tips that you have specifically for people and kind of just their mental state right now? Suz: First off, we can not be continuing to think that we have to take out our favorite foods in order to maintain or lose weight. Because we're looking to create a pattern of eating that you can do right now that you can do when you're 70. And if, if, if that's not the case, we haven't found the right pattern of eating. So when I'm working with people, one of the exercises we do is figuring out their top five favorite foods. And this is a little harder than you think to really dial in what are my top five favorite? So that doesn't mean Italian. It means, um, very specific type of Italian. Is it chicken piccata or is it Fettuccine Alfredo. Get really specific about what your top five favorite foods are and write them down. This, this is the activity is doing that because then what happens is during this time, if you come across your top five favorite food, all right, we're in there. That's something that you're going to go for. But if you're in front of a food that you don't necessarily love, like, say for me, I don't love Oreos. I'll buy them for the family, but I won't touch them because I don't love them. So if you're around something like, say Oreos, I'm not going to splurge on something like that. That is a total waste. However, I love chocolate chips. And if those are around, I'd be more likely to splurge on that. But now let me frame splurge. Instead of the old way, which was eat it all until it's gone, which that's what I used to do in my eating disorder days. Instead I have a thoughtful indulgence and that is having three bites. And I get it. I get hearing right now, even the person that said three bites, I don't want to listen to this anymore. I really understand it because that right there requires you to show up and use compromise and discipline. But if you can, if you can just try to lean into this idea, the first bite's the one that tastes the best, that's the one where it explodes in your mouth and you get endorphin rush. The second best bite is the last one. It's that one that lingers. And then the only difference is, do you have one bite in the middle or do you have a thousand, which is gluttony? Do you have one bite that lets you have a thoughtful indulgence where you feel empowered and you enjoyed it and you still feel in control or do you have 200 and you ate the whole thing and you wake up with regret and shame and sore belly and feeling bad about yourself. So have it, especially if it's a top five, but begin to practice having three bites and a thoughtful indulgence. But I promise you're going to do it bad. You're going to goof up and have 20 bites. It's normal. This is practice. That's why it's CarpenterOne80. 80 days to make a new habit. You've going to have to fail forward iand do it bad perfect. And just keep showing up. And if you have your favorite food and you stick to and you don't stick to three bites, you blow it. You just think to yourself, okay, I'm going to do this bad perfect. I'm going to fail forward and think about when you were a kid and you're in line at school. And if you fell out of line, you just got back in line and that's all we're going to do because we're just beginning to make new habits that are better, that will serve you and your intentions. If you are basically filling your plate with protein, fat and fiber, and that's the foundation, because like I said, that's going to turn off eight hungry hormones so that when you get in front of your favorite food, if you've already set that solid foundation, you're much more likely to approach it in control, but it's not until you set that foundation that you can really feel the truth of what I'm saying. Right now it's more like I can anticipate you're trying to put yourself in that place, but it's nowhere you've been before. So it's difficult to understand, not having to exercise so much willpower. Eventually it'll get a lot easier, but I also want to honor people and that it's work. Like it does work, but it is working. It does require you being awake and showing them to your life and pursuing the best version of yourself and being willing to have to be disciplined, to just wait to not have the blueberry cake, to have the chocolate cake and a couple of days, because you'd rather have. I absolutely agree, understand that feeling of, but I want everything, but that gets us in trouble. 70% of Americans are overweight. We cannot get away with eating, whatever we want whenever we want. That's a lie. So if we can start to instead hear these messages of, I just have to use compromise and discipline. I can have what I really, really want, but it doesn't mean I can have everything. It just, it looks like there are so many people that can eat whatever they want without ever gaining weight. I mean, my thighs are not made of Teflon. I have to, I have to take my own advice. Passionistas: What's the biggest risk you ever took and how did it pay off? Suz: Biggest risk I ever took? To me, it feels selfish to say this, but it was admitting that I had the eating disorder and, and this is why I wrote that secret is such a big shame. I was so ashamed of it that I thought if I spoke it out loud, that I was going to lose all the relationships that I loved, I thought I was going to be an impostor or not authentic. So I was terrified. And I remember the first time I said it out loud, I felt like my bones were going to fall out of my body. I remember the heat coming up, my neck. I still remember my hair sweating. I was so scared, but I was met with love and compassion. And I have been met with that with everybody that I've shared my story with to find out I'm not so alone. So it was such a shame that it was so terrifying and risky for me to say it out loud. But the outcome has me here talking to you and has me been in this space for 10 years where I get to change lives one at a time. Passionistas: Do you mind if I ask why you finally were able to make that decision to share your story? Suz: Well, it was definitely the question that I was asked. It was when they said, you know, "You would die for your kids, but would you change for them?" Because what I realized is I was the ugliest voice in my head and I had this fractured relationship with food where I'd starve myself all day and then I would binge, and then I would exercise as an eraser. And then I got into abusing laxatives. And that question made me recognize that my girls were probably going to do the same thing that I did if I didn't get help for me. And I couldn't see in the idea of them talking to themselves that way in the mirror or them struggling with food like I had. So that made me stir the feelings up that I was going to have to do something, but I still wasn't quite ready because I was giving life 110%. And I believe that's what a lot of people are doing. I was doing everything that I knew to do, and I was looking for answers and I'm still falling short. So it was very difficult for me to believe that talking with someone else, a dietician and a counselor and a therapist that I could ever really release this eating disorder, because I didn't know that there was a different way that I could eat and live. So I had to be brave and accept that I was going to have to be willing to walk it out and continue to just keep trying. And I didn't know if I would succeed or not. And that was what was so terrifying. So for me, what I had to do as I need steps, like I need to know how somebody actually did it. I had to talk to myself first. Then I had to journal and practice journaling and putting words behind it in a book rather than to a person. And then the first person I told was actually my counselor, not my husband. I was paying somebody. So I didn't have as close of a relationship, but I was still so scared. And it was her that helped me reframe and expect what my husband would say and what others would say. And you know, of course my husband is just, was terribly, just terribly upset that I kept the secret and this burden and was hurting. And he was, she had helped or been able to help Passionistas: What's the first thing you do in the morning. And what's the last thing you do at night? Suz: First thing I do in the morning is I turn on a couple of lights to set the tone. And I sit down with my journal, with my copy and I write out 10 things that I am ridiculously grateful for. And a lot of times I start with batteries and light bulbs just to remind me of the blessings we have. And then I write out my 10 goals and some of them are goals to accomplish in the near future. Others are long-term. For instance, I'm an extraordinary wife and I am close with all of my children. Those are long-term goals that I always keep my eye on. And then I write down 10 mantras that, and that's kind of like putting my brain on for the day. Every single morning I wake up and I almost forget every single one of those parts of my morning routine. And it gets me ready for the day. And then the last thing that I do before I go to bed is I review those 10 goals again, of what I want to be and what I want to accomplish. And then that way kind of think that during the nighttime, while I'm sleeping, my brain is looking for ways to solve those problems. Passionistas: Is there a lesson you've learned on your journey so far that really sticks with you? Suz: Yes. My lesson would be, it was a statement, decide what it is that you need most in this world and go do that. And that statement's very empowering to me. And the lesson within that statement is there's room for you. You have a voice. There is somebody that needs your message. Be brave and show up. But there is a space for you. Passionistas: Thanks for listening to the Passionistas Project Podcast and our interview with Suz Carpenter. To learn more about her business, visit CarpenterOne80.com. Please visit ThePassionistasProject.com to learn more about our podcast, our subscription box filled with products made by women-owned businesses and female artisans and our upcoming Passionistas Project Women's Equality Virtual Summit. And be sure to subscribe to The Passionistas Project Podcast, so you don't miss any of our upcoming inspiring guests.

Welcome back to Flavors and Knowledge, I am chef Walter. The topic of the day is about the strange case of the Fettuccine Alfredo who represented a real symbol of Italian cuisine for several generations of Americans. Let's look into this. Fettuccine Alfredo is one of the most popular pasta dishes in the United States and has represented for years a real symbol of Italian cuisine for several generations of Americans. Still today the dish can be found in overseas restaurants and on the shelves of supermarkets, as a ready-made sauce in a jar, or Tetra pack, or simply pre-packaged with pre-cooked pasta. Yet the dish is practically unknown in Italy (or at least outside of Rome). Sponsored by Chef Walters Cooking School. Subscribe to News you can eat 24 Video-Cast for the latest quick-learning food news. --- Send in a voice message: https://anchor.fm/walter-potenza/message Support this podcast: https://anchor.fm/walter-potenza/support

The gang talks ego based gestures of love, ideal menstrual products, is it acceptable to yell if you aren't being heard, do Black women apologize, do Black men need to give Black women extra effort to compensate for historic traumas, and bathing before and after sex

This is a beautiful pasta dish which can be made vegetarian by leaving out the ham...Here's what you'll need:Fettuccine or TagliatelleCheese sauceMilkButterCheddar grated Ham choppedPeasDon't forget to tweet your photos @MGsKitchenSalt/Pepper See acast.com/privacy for privacy and opt-out information.

We're not we're just curious. Join us as we explore different types of Fetishes and our thots about them. Viewers discretion is advised.

Welcome back to the AlfredoCast! This week we welcome professional life-hacker, actress, and fettuccine alfredo hater Sunny Keller. Buckle up folks, things are about to get heated. Thanks for listening and be sure to follow us on all of our social media! YouTube: AlfredoCast Instagram: alfredocastofficial MySpace: AlfredoCast

322. Fettuccine AlfredoRelated links for 322. Fettuccine Alfredo: Reply to this episode on ykyz: https://ykyz.com/p/f5c5d60b077579af4f351eb38fe51cde80cb40a0 Snippets With Sophia microcast: https://ykyz.com/c/microcast?&username=snippetswithsophia

Welcome back to the AlfredoCast! Today's celebrity guest is Academy Award® Nominee Elliott Gould (M.A.S.H., Friends, Oceans Eleven, Contagion). We talk to Elliott about his love of fettuccine alfredo, meeting Alfredo himself, and how fettuccine alfredo has advanced his career! Super special Alfredo thanks to StegBuilder for sponsoring this episode of the AlfredoCast! With StegBuilder, you can choose from over 7 stunning templates to make a beautiful website. Remember to use the coupon code "ELLIOTTGOULDONALFREDOCAST" to get 12% off your first 5 weeks of their service! Thanks for listening and we'll see you next week with another celebrity guest!

Welcome to the first-ever episode of the AlfredoCast! Today, the Fettuccine Alfrebros talk about their first time eating Fettuccine Alfredo, play some games, and talk a bit about their upcoming cooking courses and the history of everyone's favourite dish! Huge thanks to StegVPN for sponsoring this episode of the podcast! Remember to put in the coupon code 'ALFREBROS' to get 35% off your first 2 weeks!  Thanks for listening!

This week we break down Her Holiness, Britney Spears' Book1/Chapter 9, Thinkin' About You. Bessie Jo has an unexpected encounter at the March Madness Spears Spring Festival and John Wayne has many, one dollar at a time. Aaron refuses to make his Fettuccine Alfredo. And they all compare sexting techniques. Follow us on Instagram, @wwbritneydo (https://www.instagram.com/wwbritneydo/), and hit us up with any comments or questions you have and you might be featured on a future episode. Credits Aaron: Aaron Nobu Nakaishi @aaronnobu (https://www.instagram.com/aaronnobu/) Bessie Jo: Bessie Jo Hill @bessiejohill (https://www.instagram.com/bessiejohill/) John Wayne: John Wayne Constance @johnnies007 (https://www.instagram.com/johnnies007/)

DC makes homemade pasta (and you can too!), makes it into fettuccine alfredo, then welcomes Emily V. Gordon (Little America, The Big Sick) over to eat and talk about cooking (or failing to cook) outta town, growing into an older generation's roles, putting too much effort into popcorn, sausage balls, and a whole lot more! Worked off of the following recipes: https://food52.com/recipes/40056-fettuccine-alfredo https://food52.com/blog/15912-how-to-make-fresh-pasta-dough-like-a-chef  

Flávio trombino fala sobre este prato tão clássico que tem até data em sua homenagem.

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This week is the annual countdown of the top ten scenes of twenty-nineteens, as voted on by our beauteous listeners! Listen in as Cody, Dave, and Jes listen in on scenes with themselves (and even older scenes with Jon in them) and enjoy the highlights of a year well podcasted. Thank you to all who chose the scenes and the rest that voted on the ranking. Happy New Year! Show Notes: (Side B) 00:00 - The Beginning 01:10 - Jes joined the show! 06:47 - No "training" vs "training" 10:54 - #5: Freestyle Easter Egg 15:00 - Thanks for voting! 15:38 - #4: Intense Vengeance 24:28 - #3: Fettuccine Alfredo 29:56 - Sorry, Italy 30:19 - #2: Lusty Barbecue 35:22 - #1: Morbid Vendors 41:35 - Muppet materials 43:29 - The Ending

Di recente, a Roma è stato in visita Pompeo. Con un nome così, sembra uscito da un triumvirato dell’età aurea latina, ma è il segretario di Stato americano. Ai bilaterali c’era un convitato di pietra. Le sanzioni. Tutto origina dalle baruffe legali fra due colossi che assemblano aerei: la statunitense Boeing e l’europea Airbus si rimpallano l’accusa d’aver ricevuto sovvenzioni illegali dai rispettivi governi. Il primo round è andato agli USA: la Wto ha approvato dazi su merci comunitarie per 7,5 miliardi di dollari, cioè 6,8 miliardi di euro. Sui generi agro-alimentari grava una scure del 25%. Nell’elenco figurano parmigiano reggiano, grana padano e salumi come salame e mortadella. Si salva, in extremis, la mozzarella di bufala, come vini ed olio. Gli States rappresentano un terzo del nostro export enogastronomico fuori dall’Unione Europea: si tratta di 4,5 miliardi di euro. C’è qualcosa di perverso nel cannoneggiare l’eccellenza in cucina quando si rappresenta una nazione che s’è macchiata di crimini contro l’umanità culinari, tipo le «Fettuccine Alfredo». La pasta, fortunatamente, non sconterà balzelli, anche perché già coinvolta in esperimenti eugenetici ai fornelli. Pensare di migliorare la «carbonara» è una bestemmia quanto applicare Photosphop alla Cappella Sistina. Forse dovremmo accettare come alcune pietanze, lontano da casa, si siano acclimatate. A volte basta aggiungere il sale.

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he’s best known for is as a chameleon—he’s successfully worked in radio, print media, cookbook publishing, TV, and teaching.... Read More ›

Long story short: people in Italy don't eat it and meat and pasta don't go together.   https://www.livitaly.com/is-fettuccine-alfredo-really-italian/ https://www.disgracesonthemenu.com/2012/02/italian-myths.html   My Instagram: https://www.instagram.com/goodtoknowpod Questions? Answers?: GoodToKnowPod@Gmail.com Music: https://www.purple-planet.com/chilled

https://keywebco.com/blogs/news/fettuccine-recipes Fettuccine is great to cook with, I often use it so, I thought it would be cool to share a few recipes Fettuccine with butter and cheese 1 pound fettuccine Salt 4 ounces Parmigiano-Reggiano, grated (2 cups), plus extra for serving 5 tablespoons unsalted butter, cut into 5 pieces Directions 1. Bring 3 quarts water to boil in large Dutch oven. Add pasta and 1 tablespoon salt and cook, stirring frequently, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot. 2. Add Parmigiano-Reggiano, butter, reserved cooking water, and 1/2 teaspoon salt to the pot. Set pot over low heat and, using tongs, toss and stir vigorously to thoroughly combine, about 1 minute. Remove pot from heat, cover, and let the pasta sit for 1 minute. 3. Toss pasta vigorously once more so sauce thoroughly coats pasta and any cheese clumps are emulsified into the sauce, about 30 seconds. (Mixture may look wet at this point, but the pasta will absorb excess moisture as it cools slightly.) Season with salt to taste. 4. Transfer pasta to individual bowls. (Use rubber spatula as needed to remove any clumps of cheese stuck to tongs and bottom of the pot.) Serve immediately, passing extra Parmigiano-Reggiano separately. Fettuccine Alfredo 24 ounces dry fettuccine pasta 1 cup butter 3/4 pint heavy cream salt and pepper to taste 1 dash garlic salt 3/4 cup grated Romano cheese 1/2 cup grated Parmesan cheese Directions Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain. In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce. Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately. Lemon Chicken Fettuccine One-pan Lemon Chicken Fettuccine is a fresh and easy take on dinner, tossed with tomatoes, mushrooms, lemon juice, and olive oil. Ingredients 8- ounces Fettuccine, cooked according to the directions on the package 3 tablespoons Borges Extra Virgin Olive Oil 3 to 4 boneless chicken breast halves, cubed salt and pepper, to taste 1-pint sweet grape tomatoes halved 1 package (8-ounces) mushroom slices 1/4 cup loosely packed fresh flat leaf parsley For the Dressing 2 tablespoons Borges Extra Virgin Olive Oil 1 lemon, juiced 1 teaspoon garlic paste salt and pepper, to taste grated parmesan cheese Instructions Heat olive oil in a large skillet over medium heat; add cubed chicken pieces. Season with salt and pepper; cook until chicken is browned on all sides, stirring occasionally. Add halved grape tomatoes, sliced mushrooms, and parsley; frequently stirring, continue to cook for 3 to 4 minutes, or until chicken is thoroughly cooked. Add cooked fettuccine to chicken mixture and cook until heated through, stirring frequently. In a mixing bowl or a jar, combine olive oil, lemon juice, garlic, salt, and pepper; shake it or stir it until thoroughly mixed. Stir into pasta mixture. Remove from heat. Taste for salt and pepper; adjust accordingly. Sprinkle with grated parmesan cheese. Serve. Fettuccine 4 Ways Tasty Shrimp Fajita Fettuccine Serves 3-4 INGREDIENTS 2 tablespoons olive oil 1 pound shrimp, peeled and deveined 3 bell peppers, sliced 1 onion, sliced 1 tablespoon cumin 1 tablespoon chili powder 2 teaspoons salt 12 ounces cooked fettuccine 1 cup pepper jack, shredded PREPARATION Heat oil in a pot over high heat. Cook the shrimp until pink, then remove from pan. Next add onions, peppers, cumin, chili powder, cooking until peppers and onions start to soften slightly. Add the fettuccine and pepper jack, stirring until evenly combined and cheese is melted. Serve! Creamy Mushroom Chicken Fettuccine Servings: 3-4 INGREDIENTS 3 tablespoons olive oil 2 chicken breasts, sliced thinly into strips 1 onion, sliced 2 cups mushrooms, sliced 2 cl --- Send in a voice message: https://anchor.fm/roger-keyserling/message Support this podcast: https://anchor.fm/roger-keyserling/support

We got the honor and pleasure to talk with FC Dallas fan and El Matador Supporter Luis Dollar(@luisdollar09). We talk about how Tuscon went, review the homegrowns and draft picks, how to make Fettuccine Alfredo, and predict who will start in the Season Opener. Follow us on Twitter @FCDalNationDALNico @nicomx18Ismael @BelkouraIsmaThank you to @itsdavidbulla for letting us use his "Jungle Night" as our intro and outro and give him a follow and listen for some wonderful tunes!

In this episode, Rin and Sasha and their guest, Shane, talk about the process of coming out. They recount their own coming out stories and provide some tips for other queer teens. Thanks to Zachary Mills for editing this episode.

On today’s episode of Welcome Home, we’re saying goodbye to 2018 and making our predictions about 2019.  Join hosts Kirsten & Graham as we talk about all the trends we see coming in food, fashion, and home decor.  We think this is pretty funny because we are the last to ever embrace a trend!  We'll also discuss refrigerators made with too much technology, which colors Graham looks amazing wearing, and what to do when you suspect someone has poisoned your Fettuccine Alfredo! SPONSOR SPOTLIGHT: AURA FRAMES Aura makes gorgeous, living room-worthy frames and was picked as one of Oprah’s Favorite Things of 2018, which is 2nd time on the list (2016)! The frames feature ultra high definition display; it's the best screen resolution on the market! You'll also receive unlimited free photo storage, so you never run out of space. The frame utilizes a free, easy-to-use app. Simply choose your photos and they'll appear on your frame like magic, wherever it is in the world. No memory cards required. We've got a great deal for "Welcome Home" listeners:  Visit www.Auraframes.com and use code “welcomehome” for $60 off any frame!  SPONSOR SPOTLIGHT: AUDIBLE It’s the time of year when everyone is thinking about thoughtful gifts! AND... now is the best time to think about giving yourself the gift of an Audible membership. Access an unbeatable selection of audiobooks including best sellers, motivation, mysteries, thrillers, memoirs, and more. You can choose 3 titles every month: 1 audiobook and 2 Audible Originals you can’t hear anywhere else. Listen on any device, anytime, anywhere: at home, at the gym, on your commute, or just on the go. You’ll also enjoy easy audiobook exchanges, rollover credits, and an audiobook library you keep forever – even if you cancel. Right now, for a limited time, you can get 3 months of Audible for just $6.95 a month. That’s more than half off the regular price!  Visit www.audible.com/welcomehome or text "Welcome Home" to 500 500 to receive this amazing offer! Give yourself the gift of listening. And while you’re at it, think about giving the gift of Audible to someone on your list! Learn more about your ad choices. Visit megaphone.fm/adchoices

With Happy Halloween Weekends ending October 28 and the 2019 Announcement just hours old, the #PodSquad digs in to share all sorts of behind-the-scenes tales about Santa's Merry Marketplace and more. Edgar Allan Poe, Jeannie C. Riley, sloths, birds, bacon, Spoopy, the creator of Fettuccine Alfredo, and a sweet girl named Norah. Recorded 10/12/18 #HoWoPo Hosted by: Paula Werne, Matt Eckert, Lauren Crosby, and Leah Koch 00:00 – Intro and Welcome the #PodSquad 02:51 - Amusings 48:30 - Non-Stop Norah 57:01 - Upcoming Holidays 1:08:00 - #HoWoPo Feedback 1:44:34 - 25 Degrees of Separation Subscribe on iTunes: http://bit.ly/HWPitunes Subscribe on Spotify: http://bit.ly/HWPspotify Subscribe on Stitcher: http://bit.ly/HWPstitcher Subscribe on Google Play Music: http://bit.ly/HWP_gpm Subscribe on YouTube: http://bit.ly/HWP_u2be Subscribe on iHeartRadio: http://bit.ly/HWP_ihr Subscribe on TuneIn: http://bit.ly/HWPtunein RSS Feed: http://bit.ly/HWP

Fettuccine Alfredo may seem like an Americanized dish, but it was created by a real Italian chef -- it even bears his name. Christopher Hassiotis joins us for this bonus episode about the origins of Alfredo. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

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The owner of one of Rome’s oldest pasta restaurants has launched two new restaurant concepts called Fettuccine Alfredo and is looking to expand in London and Europe.  

Interview with Mario Mozzetti CEO & Founder of Fettuccine Alfredo Restaurants at MAPIC Cannes 2017.

Matt and Andy learn all about National Fettuccine Alfredo Day, thanks to a dating expert named Frances.

There are lots of "rules" when it comes to traditional Italian food. And what you may think would be the same for Italian food in the states can be very different than what you'll find in Italy. Here are 14 things to never do when cooking or eating in Italy. Note: We base our conversation a lot off this original blog post: http://www.retale.com/blog/culinary-sins-according-proper-italian-chefs/ Topics we cover: First, our new sponsor Audible.com. Sign up and get a free book AND a free 30 day trial membership. Just go to www.audiletrial.com/cappelli The differences between jams and conserves And more on Colpo D'Aria (where I talked about it in this episode):  http://www.livingvillacappelli.com/030-italian-cures-for-the-common-cold-fact-v-fiction/   Now, the all important "don'ts" when it comes to traditional Italian food in Italy. 1. Don't add oil to pasta water Paul and I agree with this one. It's totally not necessary. While your pasta should have salt to flavor the pasta, the oil doesn't serve any purpose while you're boiling it. It will help as a sauce afterward, and maybe slightly as a non-sticking agent, though you should be tossing your pasta with your sauce right away after removing from your boiling water. Stir your pasta occasionally while it's cooking and your should be OK.  Be sure to stir spaghetti and other fine pasta right away when adding to your water to keep it from forming a large spaghetti log. And have plenty of water in the pot so the pasta can move around. Paul believes you should add the salt after the water has come to a boil. Steven doesn't necessarily agree. Find out why. 2. Don't ever mix cheese and seafood This is another one right on the money, except for a key recipe shown below. Never ever add grated cheese to a seafood pasta dish. The restaurant will give you grated cheese if you ask for it, but they'll look at you as barbarian tourist. The one except I point out for this is Mussels Genovese. Recipe below. NOTE: This is the name the people here in our region of Puglia call this recipe.  I'm sure every region is different. Essentially, as Paul points out, this is like making a frittata, however it's still breaking the rule. Mussels Genovese   Recipe Type: Main Cuisine: Italian Author: Villa Cappelli Prep time: 20 mins Cook time: 10 mins Total time: 30 mins A delicious, simple way to enjoy mussels. The amounts and the ingredients here are more estimations. Use your judgement when making. Ingredients 2 lbs. of mussels, halved 6 Eggs 2 Tablespoons grated cheese 2 Tablespoons chopped parsley Pepper Instructions Place the mussels (you only need the half with the actual mussel in it) in a flat bottomed frying pan so the mussels are facing up. Add a bit of water to the bottom of the pan and bring to a boil, then reduce to a simmer. Cover and let cook about 5 minutes. Meanwhile mix your eggs, cheese and parsley in a bowl. Add pepper to taste, but don't add an salt. The cheese and mussels will have enough. When the mussels are ready, pour the eggs over them in the pan, recover, and let cook until the eggs are cooked, about 4-5 minutes. Here is where you would need to used your judgement. You want a thin coasting of the eggs on top of the mussels, but not so much egg that they are completely submerged in a big egg frittata. If you need more, add some more eggs and cheese. And hold back if it looks like you have too much. Use the leftovers for an omelet the next day. Serve and enjoy.   A lot of adding the cheese to a pasta is a habit we've all formed, just wanting to add cheese to pasta before we've even tasted it. However, in this case, the cheese just overpowers the flavor of most delicate seafood and Paul says it's just not "kosher." There are other exceptions here, but as Paul points out, they really aren't Italian dishes. Do you know an exception we missed? Let us know in the comments! 3. Don't top pasta with chicken This one's totally right. Those dishes you see being passed off as Italian at the big Italian restaurant chain, well, they aren't very Italian. We couldn't think of a single pasta dish that even includes chicken. In fact, Italians aren't really big on chicken in general. And, by the way, there is no such thing as Chicken Parmesan or Chicken Parmigiana here. It doesn't exist. 4. Don't serve bread and butter Very very true. They may cook with butter up north, but they really don't do the bread and butter thing. Bread is set at the table so you have it to act as a scarpetta — the little shoe — to scoop or mop up any remains on your plate. So don't go eating all the bread before your meal is even served! Also, as we've said before, there is no dipping your bread in extra virgin olive oil here. Just wait until you get home and enjoy some of our oil with some good crusty bread. 5. Don't order ‘Spaghetti Bolognese’ or ‘Fettuccine Alfredo’ Well, you might find them in touristy locations, like Rome and Milan, who make Italian American dishes for the tourist, but they aren't traditional Italian food. To be honest, I did not know this about Spaghetti Bolognese. And, maybe I'm still too American, but I see no problem with it. There are certain pastas that do go with certain sauces, as they help carry the sauce better, but in this case I think you are OK. Traditionally, the blogger said tagliatelle is served with the Bolognese, but I've always done rigatoni (https://en.wikipedia.org/wiki/Rigatoni). I like how the thick meaty sauce can get trapped more inside the pasta. And we agree that Fettuccine Alfredo, the most famous “Italian” dish in the U.S., is pretty much unknown in Italy.  In the words of Madeline Kahn, "It's trew. It's trew." 6. Don't ever order or eat spaghetti with meatballs This combination just does not exist in Italian cuisine in Italy. Meatballs can be found in a pasta forno or a ragu, but it's not something you serve with spaghetti. Ever. Oh, and here we mention Paul's Mother's Ragu recipe. You'll find that here: http://www.livingvillacappelli.com/connie-cappellis-ragu/ 7. Don't put ketchup on pasta. Never. Ever. This one happened to us when we had some Swedes visit. I still can't believe it happened. Who does this? If YOU do, leave us a comment below, but beware our wrath! Oh, and here's a link to our Sun-Dried Tomato Spread we talk about: http://villacappelli.com/collections/antipasta-aka-appetizers-1/products/sun-dried-tomato-spread 8. Don't treat pasta as a side dish Pasta is a primi (first course after anti-pasti) or MAYBE a main dish, but it is never, ever just a side dish. That big ol' Italian food chain restaurant in the states serves pasta as a side dish if you order something other than a pasta as your main course.  At least it used to. I haven't been there is over 20 years. Paul also talks here about how we eat things separately here in Italy. You usually have only one part of your meal on your plate at a time. I grew up never letting any food on my plate touch each other and only ate one thing at time.  So I'd eat my meat, then my green beans, then my mashed potatoes. And they could not touch!  Maybe I really am Italian. Paul also talks about other guests we had that mixed their salad with pasta. Enough said on that. 9. Don't consume a cappuccino at any time except for breakfast We've talked about this many times before. Italians just think the milk is too heavy to have after a meal. It won't aid in your digestions. Now, for breakfast, it's a whole meal in itself. Especially up north. 10. Don't ever disrespect tradition "Nonna knows best. She learned the recipes from her nonna, who learned from her nonna, who learned from her nonna and so on and so forth." This might as well be written in stone. 11. Don't use true balsamic vinegar on your salads We talked about this more in depth in that last episode: http://www.livingvillacappelli.com/031-why-your-italian-food-is-probably-not-real-food/ Also, check out our balsamic here: http://villacappelli.com/collections/italian-conserves/products/5-year-aged-balsamic-vinegar 12. Don't make or eat thick crust pizza Thick crust pizza is really more a focaccia. Here, the pizza is more marriage of the thin dough, tomato sauce, cheese and toppings. It's not all about the bread. And you can really taste every ingredient. Most of the pizzas in the states are there to fill you up with a bunch of bread, as it's cheaper than the toppings. Here's our pizza crust recipe.  Try it and discover the difference. Villa Cappelli Pizza Dough   Cuisine: Italian Author: Villa Cappelli Prep time: 2 hours 30 mins Cook time: 10 mins Total time: 2 hours 40 mins A very simple, light pizza dough. The crust will be crisp when cooked in a really hot oven. The recipe can be doubled or more without any problems. Ingredients 3/4 Cup Warm Water 1 teaspoon yeast (or one packet of 7g quick rising yeast) 2 Cups Flour 1/2 teaspoon salt Instructions Mix the warm water and yeast in a bowl. Let sit for a few minutes. Then add your flour and salt to the bowl. Mix until comes together and is forming a ball. Turn the dough onto a well floured surface. Wood is best. Just not something cold, like a cold marble counter. Kneed the dough for roughly 3-5 minutes until it very elastic and springy. Add more flour or water during this time if need be. But you rarely need more water. If it seems dry, just keep mixing. It will eventually come together. Turn the bowl over on the dough and let rise for 1.5 hours. Break into four equal parts and roll into smaller balls. Let these rise another hour under and warm dish towel or the like. When ready, roll into a very thin crust, about a 1/4 inch thick and about 8 to 9 inches in diameter. Top lightly with sauce, cheese and toppings. Do NOT add too many toppings or the crust won't be able to hold it when you are eating. Cook in an extremely hot oven. At least 500°F or more. For our wood-burning pizza oven, this cooks in about 3 minutes. For home ovens, it will probably take you 5 to 10 minutes. To bake your pizza, slide it on top of a baking stone or upside-down sheet pan. Bake until the cheese is melted, the crust is golden, and there is some charred bits on the top and edges.   13. Don't eat your salad BEFORE a meal The salad, and the roughage you find in the salad, helps you digest after a big meal. It's all about digestion in Italy, and this is no exception. You won't even find many places that will give you a side salad during your meal.   14. Don't put any dressing on your salad other than extra virgin olive oil and vinegar Ranch. Thousand Island. French. You just can't find it here. This probably goes back to the fact that you are eating the salad at the end of the meal. To add a bunch of heavy dairy or sugar after eating a big meal would just fill you up., where as the vinegar almost acts as a pallet cleanser. What do you think? Did we miss a don't when it comes to traditional Italian food? Let us know in the comments or leave us a voice mail.  

Cooking at 100mph dog people show

Cooking at 100mph, dog people show

Cooking at 100mph, dog people show

News, Blow My Cartridge is Super Mario RPG, Nick kind of reviews Far Cry 4, and Ant's AskPussy question is kind of... thought provoking.  Let us know what you thought of this episode.  Comment, share, like, rate and review on iTunes.  And as always... COME TOGETHER LIKE BUTTCHEEKS!  Enjoy!