Podcasts about fraiche

Vem är vår hemliga gäst på liveshowen i Linköping? Vi tävlar ut biljetter. Hanna har ätit en crème fraiche från förra sommaren. Roger Wilson om kaoset kring USA:s försvarsminister Pete Hegseth. Carolas annons efter en personlig assistent. Lyssna på alla avsnitt i Sveriges Radio Play. Programledare: Christopher Garplind & Hanna Hellquist

Retour sur le Championnant du monde du poulet de Bresse à la crème fraiche!Merci pour votre écoute Bientôt à table, c'est également en direct tous les samedi de 11h à 12h sur www.rtbf.be/lapremiere Retrouvez bien plus de contenus de Bientôt à table, sur notre plateforme Auvio.be :https://auvio.rtbf.be/emission/23648 Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.Retrouvez également Carlo De Pascale dans cet autre podcast de la RTBF: Cook as you are : https://audmns.com/cFrZcBcDistribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Ecoutez Olivier Dauvers : Les secrets de la conso du 13 mars 2025.

Rendez-vous avec Dolores  (Télérama, Libération, Cheek), Queeny (RTBF, Tarmac), Nickee (Mosaik, My Afro week), Prisca (NRJ, Fraiche) à l'occasion de la journée mondiale des droits des femmes. Dans cet épisode, les journalistes chroniquent quatre titres d'artistes féminines, prétexte pour digresser sur la mixité. La sélection :- Estelle Baldé / Le Ciel- Lubiana / Ancestor- Frieda / Freedom - Mee Shel / Intro.

Rendez-vous avec Dolorès (Télérama, Libération, Cheek), Queeny (RTBF, Tarmac), Nickee (Mosaik, My Afro week) et Prisca (NRJ, Fraiche) à l'occasion de la journée internationale des droits des femmes. Dans cet épisode, les journalistes chroniquent quatre titres d'artistes féminines, prétexte pour digresser sur la mixité.

durée : 00:17:39 - Avec quelle crême fraiche vous cuisinez ?

Tori is a registered dietitian, tech startup founder, food and lifestyle blogger and cookbook co-author of “Fraiche Food, Full Hearts” and the newly released “Fraiche Food, Fuller Hearts” with her cousin Jillian Harris. She is a busy entrepreneur and mom of two young boys residing in the picturesque wine region of Kelowna, British Columbia with my hubby Charles.  In this episode we ‘get into it' with Tori about: MotherhoodHer blogMeal planning Marriage The mental load and more!We hope you enjoy this exciting 100th episode! Follow Tori on Instagram and use the discount code SUGARCOAT to get a 20% discount off the first payment of a Fraiche Table membership, any membership type (monthly, annual).

According to Lutheran Service Book, the commemoration of St. Monica falls on August 27 each year. But who exactly is St. Monica? And how does one celebrate her? To answer these questions (and more), the Party Planning Committee is back!   Monica, mother of St. Augustine of Hippo, is remembered today as an example of faith, patience, and godliness in the face of complicated family relationships.   In this episode, Rachel briefly tells Monica's inspiring life story before suggesting an appropriate menu and party plan befitting the saint's fabled austerity — featuring vegetable porridge, bread, water, loud weeping, and all-night prayer vigils. Thankfully, Erin and Sarah intervene with a much more festive set of ideas, including Erin's original recipe for St. Monica buns (see below) and Sarah's home-grown party games: pin the collect on the saint, “Aqueducts and Leviathans” (a fun “Shoots and Ladders” spinoff), and, of course, a hymn sing. St. Monica's Buns Recipe by Erin Alter Makes 12 buns (can easily be doubled)    Dough  ½ c (117 ml) milk, any kind, lightly warmed  1 ¼ t (½ packet) instant yeast  2 T (25 g) granulated sugar  ¾ t salt   1 large egg  4 T (57 g) butter, softened  1 ¾ c (227 g) flour    Filling  3 T packed brown sugar  ¼- ½ t cinnamon  Scant 1/8 t ground ginger  Good pinch of salt  2 peaches, pitted and diced    Garnish  Milk  Turbinado sugar    Whisk together warm milk, yeast, sugar, and salt a large bowl. Whisk in eggs. Add softened butter, chunked up. Use Danish dough whisk to incorporate flour. Stir vigorously for the duration of one of your favorite songs (ideally 4-6 minutes; the song will help it go faster). The dough will be smooth but still extremely sticky. This is proper.   Transfer the whole mess into an oiled bowl big enough to hold it when doubled. Cover tightly with plastic wrap, and from here there are two possible schedules:  Method 1: Let the dough rise at room temperature until it just shy of doubles, about 1 1/2 to 2 hours. Transfer dough to the fridge to chill for at least 1 hour and up to 2 days. It is impossible to work with this dough when still at room temperature; don't even try.  Method 2: Let the dough rise in the fridge a minimum of 8 hours, and up to 2 days. It will be just about doubled when it comes out.  From this point, you are now back on the same track, regardless of your rising method. Preheat the oven to 350°. Grease a muffin tin. Combine brown sugar, spices, and salt. Mix in the diced peaches. Set aside to get juicy.  On a well-floured counter, divide the dough in quarters, and then divide each quarter into 3 pieces, so you have 12 pieces of dough.   Roll each piece of dough into a ball. On a well-floured counter, use a rolling pin to flatten it out into a circle, ~ 4 inches wide. Add flour as needed to keep it from sticking. Work fairly quickly, so the dough doesn't get too warm.   Holding the circle of dough in your palm, add two heaping spoonful's of the peaches to the center. Gather the edges of the dough up around the sides, forming a little nest. Nestle the nest into the muffin tin and repeat. If you have extra peaches at the end, you can see if there are any buns that you could scoop a little more into.   Brush the dough edges with a little milk and sprinkle with turbinado sugar.  Bake for 16-18 minutes, until golden brown and bubbly. Let cool at least 5 minutes before removing from the muffin tin and serving.  Optional: Serve with crème fraiche.    Note: If you add extra peaches to a bun, don't let the peaches heap up over the dough much at all. If you do, they will probably overflow in the oven and you will have delicious buns that are very, very sticky to eat and an extremely messy pan to clean. And non-overflowed buns are just as delicious, and much more pleasant to eat.     Crème Fraiche  Combine 1 c heavy whipping cream with 1 heaping T sour cream in a container with a tight fitting lid. Shake for 15 seconds (don't turn this to butter!). Leave it on the counter for 24 hours, covered. Stir it 2-3 times during that time. It will become thickened (similar to yogurt, but not nearly as thick as Greek yogurt) and delicious. Note: If your kitchen is too cold, it won't thicken.   Resources referenced:  Accounts of St. Monica:  St Monica – The Patron Saint of Alcoholics & Mothers! (bishoysblog.com)  St. Monica - Saints & Angels - Catholic Online  Saint Monica - Wikipedia  Recipe for Roman puls porridge:  Romans in Britain - Recipe for Puls Fabata (Fava bean porridge) (romanobritain.org)  Recipe for Roman bread:  How to make Roman bread: a Roman bread recipe (vita-romae.com)  Aqueducts and Leviathans! Want to play a fun game of Aqueducts and Leviathans? Download the PDF Aqueducts and Leviathans Board Game here! Connect with the Lutheran Ladies on social media in The Lutheran Ladies' Lounge Facebook discussion group (facebook.com/groups/LutheranLadiesLounge) and on Instagram @lutheranladieslounge. Follow Sarah (@hymnnerd), Rachel (@rachbomberger), and Erin (@erinaltered) on Instagram! Sign up for the Lutheran Ladies' Lounge monthly e-newsletter here, and email the Ladies at lutheranladies@kfuo.org.

REDIFF - Quels aliments faut-il éviter ou consommer pour préserver une bonne haleine ? Explications du docteur Jimmy Mohamed.

Welcome to Episode Five of the Owner's Box by WashU Olin's Koch Center for Family Enterprise. This week, we learn from Michael and John Kennedy on how they have worked together as siblings and a broader family to build out Fraiche Wine Group.

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

Nouvel After de La Bande de Livres cette fois sur la new romance Try Baby de Lou Marceau. Un bon enemies to lovers qui met en avant Tadzio dans le rôle déjà-vu de la rockstar et Svetlana qui, bien que protagoniste, semble être la pièce rapportée de l'inclusivité. Je vous donne mon avis sur ce livre ! / TW : Violence physique (agression s*xuelle)Instagram : @bande2livresTiktok : @bande2livresTry Baby (ancienne version) : WattpadBackstage with you : WattpadEpisode sur les Campus Drivers T.1 : Apple Podcast / Spotify / DeezerPublication réel de l'influenceuse Sally : InstagramCrédit musique générique : Oleksii Holubiev from Pixabay Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Dans cet épisode, je reçois Ehoud Cola, co-auteur d'un projet d'agroforesterie centré autour de la caféiculture mais aussi fondateur d'entreprises caféinées en Colombie: la Coffee Tank et avant elle Fraiche et Kaffe. A travers son parcours café et surtout la présentation des différents volets du projet Tierras de Montaña, nous évoquons certains enjeux sociaux, écologiques et économiques autour de la production de café.Le moins qu'on puisse dire c'est qu'il y en a pour tous les goûts tant les sujets abordés, avec précision, sont variés : refertilisation des sols, empreinte énergique et carbone, torréfaction, process de fermentation, conditionnement, technologies de recyclage des déchets verts, pyrolyse... Au delà des enjeux auxquels permettrait de répondre Tierras de Montaña, Ehoud nous partage sa vision au coeur de laquelle la volonté de valoriser les caféiculteurs est omniprésente. Tu peux retrouver plus d'informations sur le projet ici : http://www.tierrasdemontana.com/ Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Matt, Scoop & Dane are back to wrap up Season 14. This week Randy becomes obsessed with the Food Network and wants to follow his dream of becoming a celebrity chef. Meanwhile Sharon things Randy hates her cooking, so she buys a "Shake Weight" in hopes of improving her self esteem and marraige. We also recap trivia & pop culture nuggets. Social Media: Linktr.ee/SouthParkPod On Facebook: @SouthParkPod On YouTube : @SouthParkPod On TikTok : @SouthParkPodOn Twitter: @SouthParkPodsOn Hive : @SouthParkPod On Instagram: @SouthParkPodcast

Fredrik har inte (!) stått ute i kylan på Behrn arena, men han har ändå tittat på de nya provspelarna. Har ÖSK en ny Michael Almebäck och dessutom en Dan Sahlin på väg in? Och så satte Elena kaffet i halsen när Daniel Bäckström blev vikarierande förbundskapten.

Apres quatre éditions à la Halle Debourg, le festival Peinture Fraîche change de lieu et s'installe pour quatre semaines aux anciennes usines Fagor. Ce sera d'ailleurs le dernier grand événement à Fagor, alors que le site est appelé à accueillir les tramways du SYTRAL dans les prochaines années. 83 artistes internationaux, nationaux et locaux dévoileront leurs oeuvres sur ce site exceptionnel. Nous avons rencontré Pierrick (alias Cart'1), l'un des organisateurs, pour en savoir plus... Peinture fraiche, du mercredi 11 octobre au dimanche 5 novembre 2023 aux usines Fagor. Ouvert du mercredi au dimanche. Accessible les mercredis et jeudis de 11h à 18h les vendredis de 11h à 22h30 les samedis de 10h à 22h30 et les dimanches de 10h à 19h.

durée : 00:52:55 - On va déguster - Liquide ou épaisse, crue ou pasteurisée, d'Isigny ou de Bresse, fermière ou industrielle, on fait le tour de la crème fraiche - réalisé par : Lauranne THOMAS

Actualités. Les reprises de l'été. Voici l'histoire d'un jeune couple tcheque et slovaque, a l'occasion des 30 ans de la création des deux Etats cousins.Edudrama est hébergée a Nova Cvernovka. Cette association organise des programmes et ateliers éducatifs basé sur le théâtre, le conte et la danse. Nous nous rendrons dans un atelier qui numérise des bouquets de fleurs fraiches et imprime la composition sur fond noir. Le résultat est époustouflant. De véritables tableaux vivants !

durée : 00:52:55 - On va déguster - Liquide ou épaisse, crue ou pasteurisée, d'Isigny ou de Bresse, fermière ou industrielle, on fait le tour de la crème fraiche - réalisé par : Lauranne THOMAS

QUATORZE nouveaux épisodes d'Art Eco Vert pour les mois de JUIN JUILLET AOUT avec :  ⭐ L'atelier Pile Couleur avec Marine et Lucie⭐ David Godinaud d'Alliance Machines Textiles ⭐ Garance L'atelier du Cheveu avec Lucie⭐ Livadenn avec Stéphanie Hégaret⭐ Maïté Oucéni consultante en couleur végétale⭐ Pérégreen avec Virginie Lagerbe ⭐ Marie Marquet sur l'histoire des fibres et la couleur végétale ⭐ Pascal Gautrand du Collectif Tricolore⭐ La marque Nepruns avec Cindy et Océane ⭐ Marie Longhi de l'Atelier Tellem et ISINA⭐ Stéphanie Colombo de la marque de lingerine Natura feel*⭐ Marie les bains du Canada⭐ Blossom la savonnerie aux couleurs végétales⭐ Fraiche la marque parisienne de Matthieu Ruiz ArtEcoVert, LE podcast de la couleur végétale

(Airdate 5/3/23) Grilled Fraiche began in 2015 as a food truck in South Central Los Angeles offering a fusion of global cuisine. They opened their first brick-and-mortar two years later and now have 3 locations and counting. Founder, Peace Love Reedburg, strives for each location to be a sacred space through our designs, menu, music, and hand-selected team. Their mission is to provide wellness and high vibrations to limited access communities in LA while expanding to other neighborhoods. https://www.grilledfraiche.com/

Gaylyn Fraiche started as a Script Coordinator on the CBS series Johnny Bago for Executive Producers/Writers Peter Seaman and Jeffrey Price and Executive Producers Robert Zemeckis, Frank Marshall and Steve Starkey. Gaylyn's first experience in feature films was as Oscar-Winning Director Curtis Hanson's assistant on The River Wild, starring Meryl Streep and Kevin Bacon. She worked for Hanson for almost two years through the release of the movie and through early development of L.A. Confidential. From there she worked as Oscar-Winning Director Kathryn Bigelow's assistant on Strange Days. She began working at Castle Rock Pictures for CEO Martin Shafer on such films as The Green Mile, Best in Show, Miss Congeniality, and Proof of Life. She was promoted to Creative Executive and Director of Development. She also served as VP of Film and Television for Reese Witherspoon's Hello Sunshine. In this episode, we talk about: • Starting off as an assistant to Television Producers James Hirsch and Robert Papazian on 10 Movies of the week and 2 series, executive assistant to showrunner for CBS TV Series Johnny Bago, assistant to Curtis Hanson who is now an Oscar winning director (Hand who rocks the cradle), and Kathryn Bigelow on Strange Days • Reviewing Carrie Fisher's script revisions on yellow legal pads • Watching dailies with Meryl Streep and her 2.5 year old daughter • The perfect response when a man would say something awful in front of her and being the only woman in many rooms • Whether she would recommend the assistant producer track • Assistant to President of Castle Rock Entertainment, Martin Shafer, from development through international release of Miss Congeniality, The Green Mile, Two Weeks Notice, etc, networking with Hugh Grant and Sandra Bullock • Transition to Creative Director and then Director of Development for Castle Rock • Consultant for Tia Mowry for Motown christmas movie with Smoky Robinson and making movies with Hallmark and Netflix • Her role as Vice President for Film and Television at Hello Sunshine (Reese Witherspoon's production company) • How she got Nia Vardolis (who starred in My Big Fat Greek Wedding) to be in her movie Guest: IMDb LinkedIn Twitter Host: Instagram: @MentorsontheMic @MichelleSimoneMiller Twitter: @MentorsontheMic @MichelleSimoneM Facebook page: https://www.facebook.com/mentorsonthemic Website: www.michellesimonemiller.com Youtube: https://www.youtube.com/user/24mmichelle If you liked this episode, check out Actor/Director Tony Goldwyn (President Fitzgerald in Scandal)

Welcome to Episode 1206 Stevie Kim moderates Clubhouse's Ambassadors Corner – In this episode Arlene Oliveros interviews Francesca Vaira. These sessions are recorded from Clubhouse and replayed here on the Italian Wine Podcast! Listen in on this series as Italian Wine Ambassadors all over the world chat with Stevie and their chosen wine producer. Which producer would you interview if you had your pick? Guest-Moderator Co-Moderator - Arlene Oliveros is a Filipino-Canadian Chef , Certified Sommelier and serial entrepreneur behind World of Wines Canada and skincare company Fraiche Vinotherapy and Enocosmetics. This year, she started her own vineyard project in the Philippines and launched Olive Rose Farmhouse, a terroir-focused restaurant, wine bar and bottle shop. Always driven by a “Higher purpose” in life, her business ecosystem transforms Philippine communities by creating more jobs and opportunities for underprivileged farmers, fishermen and artisans. She influenced Philippines' first investments on vineyards and now impacts the viticultural landscape by encouraging a shift from table grapes to wine grape cultivars. In 2019, she received the 100 Most Influential Filipina Women in the World Award for her trailblazing career in wines and as a Thought Leader and Innovator of sustainable Vitis Vinifera skincare Fraiche. She is the curator of The Food and Wine Guru, a digital platform for food and wine connections that are kind, more “human”, meaningful and purpose-driven. To learn more visit: Facebook : Arlene Oliveros ; The Food and Wine Guru Instagram: @thefoodandwineguru ; @pinaysomm Twitter: Arlene Oliveros @pinaysomm LinkedIn: Arlene Oliveros Website : http://www.oliverose.ph About today's guest producer: Francesca Vaira and G.D. Vajra Wines represents one of the most important winemaking families of Barolo and refers to herself as the “front woman” of G.D. Vajra Barolo. The Vaira family— Francesca with siblings Giuseppe & Isidoro and parents Milena and Aldo refer to themselves as instruments of nature and have been cultivating native grapes from a farm owned by their family since the 1920s. The family patriarch Aldo Vaira is lovingly referred to as the “artisan of the land” and pioneered organic viticulture in the 1970s. He is a revered Barolo traditionalist and an exemplary viticulturalist who witnessed the early years of discovering some of Piedmont's indigenous grapes including Arneis, Favorita and Nascetta. The Vaira Family is passionately dedicated to sustainable organic vineyard practices and champions the preservation of Italian native grapes. They are known to produce some of the most memorable classic Barolo wines. The prized ones are produced from their Bricco delle Viole crus, known to sit on pure Tortonian soil and situated at the highest elevation among historic vineyards that looks out the Alpine range. To learn more visit: Facebook: Francesca Vaira ; Vajra Barolo Instagram: @gdvajra_barolo ; @fvajra Website http://www.gdvajra.it/it/homepage More about the moderator Stevie Kim: Stevie hosts Clubhouse sessions each week (visit Italian Wine Club & Wine Business on Clubhouse), these recorded sessions are then released on the podcast to immortalize them! She often also joins Professor Scienza in his shows to lend a hand keeping our Professor in check! To find out more about Stevie Kim visit: Facebook: @steviekim222 Instagram: @steviekim222 Website: https://vinitalyinternational.com/wordpress/ Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/

Salon des Petits Éditeurs, concours d'écriture, ballades littéraires, prix lettres frontières 2022.. Mais que se passe-t-il du côté d'Encre Fraiche? Pour en parler, Alexandre s'est entretenu avec Catherine Demolis, co-fondatrice d'une maison d'édition associative qui a pour ambition de proposer des événements variés pour vous donner envie de lire toujours […] The post Livremoi accueille les éditions Encre Fraiche first appeared on Radio Vostok.

Salon des Petits Éditeurs, concours d'écriture, ballades littéraires, prix lettres frontières 2022.. Mais que se passe-t-il du côté d'Encre Fraiche? Pour en parler, Alexandre s'est entretenu avec Catherine Demolis, co-fondatrice d'une maison d'édition associative qui a pour ambition de proposer des événements variés pour vous donner envie de lire toujours […] The post Livremoi accueille les éditions Encre Fraiche first appeared on Radio Vostok.

La 4e édition du festival international de street-art, Peinture Fraiche vient de débuter à la Halle Debourg... 70 artistes sont exposés, certains présents. Cette édition fait la part belle à l'innovation. Des fresques murales bien sûr, mais aussi des ateliers, DJ sets, espaces de restauration. Parmi les innovations technologiques l'utilisation des NFT (pour acquérir des œuvres numériques ou simplement des pass d'accès au festival, mais aussi pour s'entraîner au graffiti…). Parmi les artistes présents, là aussi une grande diversité et beaucoup d'originalité. Ainsi, vous pourrez rencontrer les artistes du collectif The Atomik Nation. Ce collectif permet le télescopage de nombreuses formes d'expressions : visuelles mais aussi sonores. The Atomink Nation, produit, réalise et diffuse ses créations sur scène, dans la rue, en studio et en atelier. Ils créent des oeuvres d'art sur des objets qui font de la musique. Riche d'une expérience de plus de 1000 concerts en France et en Europe, d'une centaine d'installations artistiques, et de la participation à la production et à la réalisation de plus de cinquante albums et objets d'art, The Atomik Nation incarne aujourd'hui une réunion des expressions artistiques visuelles et sonores. Jérôme Sallenave et Karim Hamida, tous deux musiciens, compositeurs, arrangeurs, ingénieurs du son et passionnés infatigables depuis leur plus jeune âge, sont les fondateurs et les chefs d'orchestre de The Atomik Nation. Nous avons rencontré Jérome à Lyon. Peinture Fraiche, c'est à découvrir jusqu'au 6 novembre…à la Halle Debourg, à Lyon 7ème.

Let's face it, food in the office isn't that great.  When you are in the office, the lunch repetoir is familiar salads and sandwiches, having to pick up food or paying for delivery fees.  Our guest in this episode, Tximista Lizarazu, thought that the same old song needed to change.  He came up with Fraiche an innovative vending machine that brings top quality local New York City restaurants straight into the office without having to pay or wait for delivery.  After facing challengs during Covid, Fraiche is now poised to be an office amenity for office workers and employers.  Listen to the episode to find out how!

Bienvenue sur le podcast de l'Institut V, qui va à la rencontre des professionnels de la gastronomie végétale. Un vent de fraîcheur souffle aujourd'hui sur le podcast avec cette conversation cool et décontractée à l'image de ma prochaine invitée. Je suis ravie de vous présenter Hind Mellah, qui a développé une super chouette activité culinaire 100% végétale. Et oui, parce que Hind a créé son entreprise de traiteur qu'elle a appelé “A la Fraiche” dans l'idée de proposer une cuisine végétale, saine et gourmande, responsable et engagée mais surtout moderne et décomplexée. Hind travaille dans la région d'Amiens où elle apporte sa touche végétale dans des propositions culinaires colorées et pleines de saveurs. Dans cet épisode, j'ai demandé à Hind de nous parler de son parcours, de son activité de traiteur, sa vision du métier mais aussi de ses photos Instagram que personnellement j'adore. Sans plus attendre, je vous laisse découvrir sa belle histoire et vous souhaite une bonne écoute. Site web - Instagram - LinkedIn

Il existe environ 150 espèces de myrtilles ! Ce matin on va parler de la Vaccinium myrtillus (à ne pas confondre avec ce que les Canadiens appellent "le bleuet", Vaccinum corymbosum). Notre petite myrtille est connue depuis la nuit des temps, mais ce nʹest que Dioscoride, au 1er siècle de notre ère, qui a découvert la forte activité antidiarrhéique de ce fruit sec. La myrtille fraîche est plutôt laxative. Ce fruit favorise la vision nocturne ; la myrtille stimule la mémoire et la concentration grâce à sa grande quantité dʹanthocyane. Comment la choisir ? Fraiche, plutôt petite, en saison, 200 grammes par jour pendant 2 semaines. Ce fruit se conserve au congélateur sans perdre ses qualités.

Jeudi 14 octobre 2021, je prends le train pour Lyon, direction le festival Peinture Fraiche. Si vous êtes amateur.ices d'art urbain, vous avez déjà dû entendre parler de ce festival lyonnais, qui en seulement trois éditions est devenu un incontournable. En 2021, 54 000 personnes se sont déplacées à la Halle Debourg pour découvrir les oeuvres d'une cinquantaine d'artistes nationaux et internationaux. Pour cette capsule de Et si Banksy était une femme dédiée au festival Peinture Fraiche, je rencontre Pierrick, alias Cart'1, directeur artistique du festival.  Ensemble, nous avons parlé d'histoire du street art, du public de Peinture Frainche et du numérique au service de l'art urbain.  Découvrez le festival : https://www.peinturefraichefestival.fr/ Et si Banksy était une femme est un podcast réalisé par Elodie Potente et Popnographe. Pour en savoir plus sur le projet, rendez-vous sur notre compte instagram @etsibanksy  Musique : Meydän - Synthwave  

Dans le 122e épisode du podcast Le bulleur, on vous présente Les Portugais, album que l'on doit au scénario d'Olivier Afonso et au dessin de Chico, édité chez Les Arènes BD. Cette semaine aussi, on revient sur l'actualité de la bande dessinée et des sorties avec : – La sortie de l'album Fraiche que l'on doit à Marguerite Boutrollle et aux éditions La boite à bulles – La sortie de l'album La ballade d'Hugo que l'on doit au scénario de Bepi Vigna, au dessin de Mauro De Luca et c'est édité chez Glénat – La sortie de l'album D'onyx et de bronze que l'on doit au scénario de Sybille Titeux de La Croix, au dessin d'Amazing Améziane et c'est édité aux éditions du Rocher – La sortie de l'album Babyface adapté d'un roman de Marie Desplechin par Olivier Balez et c'est édité chez Rue de Sèvres – La sortie du premier tome de Cadre noir intitulé Avant, adapté d'un roman de Pierre Lemaitre par Pascal Bertho, mis en dessin par Giuseppe Liotti et c'est édité chez Rue de Sèvres – La réédition en intégrale des aventures prodigieuses de Tartarin de Tarascon, nouvelle d'Alphonse Daudet mis en dessin par Jean-Jacques Rouger, en couleurs par Isabelle Merlet et c'est édité chez Delcourt

Welcome to a brand new episode of Shark's Pond: A South Park Podcast. Join Bill as he finishes season fourteen as he reviews the season finale episode "Crème Fraiche". Topics discussed include trying to understand the love for the Food Network, the Shake Weight and what was available, Bills thoughts on season fourteen of South Park and much more. Theme song courtesy of Joseph McDade https://josephmcdade.com/Follow the show on Twitter https://twitter.com/sharkspond97Join the shows Facebook group https://www.facebook.com/groups/sharkspond/

Trahisons, humiliations, violences... Certaines situations font souffrir et semblent impardonnables, même venant de personnes appréciées. Pourtant, nombre de spécialistes vous diront qu'il faut savoir pardonner, pour notre paix intérieure et notre épanouissement personnel. Nos conseils pour y parvenir.Qu'est-ce que le pardon ?Le pardon a deux sens bibliques : lorsque Dieu pardonne à un homme, il écarte le châtiment prévu pour le péché. Et lorsqu'un homme pardonne à un autre, il annule ses mauvais sentiments à l'égard de celui qui l'a offensé.https://lesen.amazon.de/kp/embed?asin=B07DHTHDGG&preview=newtab&linkCode=kpe&ref_=cm_sw_r_kb_dp_9HM6ACQRTCMNYG4324V3&tag=storeup09-20☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆https://linktr.ee/jacksonlibon-------------------------------------------------------------------------------------------------#facebook #instagram #amour #couple #couplegoals #famille #relation #doudou #youtube #twitter #tiktok #love #reeĺs #shorts #instagood #follow #like #ouy #oyu #babyshark #lilnasx #girl #happybirthday #movie #olive #garden #menu #deviance #autotrader #trading #khan #academy #carter #carguru #ancestry #accords #abc #news #bts #cbs #huru bluebook #socialmedia #whatsapp #music #google #photography #memes #marketing #india #followforfollowback #likeforlikes #a #insta #fashion #k #trending #digitalmarketing #covid #o #snapchat #socialmediamarketing #bhfyp

Asparagus with Mustard Crème Fraiche SERVES 2–4  PREP TIME: 5 MINUTES COOK  TIME: 5–7 MINUTES  This can be a side dish for four or a main course for two — you choose. The sauce can be made in advance and stored, covered, in the fridge for up to three days.   500g fresh asparagus, ends trimmed  1 small clove garlic, peeled and crushed to a paste with ½ tsp salt  1 generous tsp Dijon mustard  finely grated zest of 1 lemon  1 tsp freshly squeezed lemon juice  ½ cup crème fraîche  freshly ground black pepper  Cook the asparagus in a large pot of lightly salted boiling water until al dente — about 5–6 minutes for spears of medium thickness, skinny ones will be done in 3–4 minutes and their thicker compatriots will need 6–7 minutes.  While the asparagus is cooking, put the crushed garlic, mustard, lemon zest and juice in a small bowl. Mix well, then fold in the crème fraîche. Season to taste with black pepper.  Drain the asparagus and divide between plates. Serve with a generous spoonful of mustard crème fraîche. 

#ORGAZTALK #PERFUMENEWS #NOTICIASULTIMAHORALo más nuevo en las noticias semanales de última hora de la mano de My Way, Acqua di Parma, Match Point eau de parfum e Yves Saint Laurent. espero que las disfrutéis

durée : 00:34:37 - On Cuisine Ensemble FB Saint Etienne - Inspiré par la cuisine japonaise, Benjamin Gagnaire prépare ses menus et ses bentos avec brio

Being a mom is full on. So is entrepreneurship. What if you're both? I'm talking to my dear friend and colleague Tori Wesszer of Fraiche Living about entrepreneurship, motherhood and how she keeps it all in balance (most of the time!). Tori has created an incredible digital media empire that is dedicated to helping us find the joy, beauty (and deliciousness!) in the every day. Her recipes always turn out. And my kids always love them...which is more than I can say for my own cooking! Tori Wesszer is a Registered Dietitian, cookbook co-author of Fraiche Food, Full Hearts and food and lifestyle blogger based out of the beautiful Okanagan Valley in British Columbia.  As a mom of two young and very busy boys, she gets how busy life can be and is always looking for ways to make life more simple, healthy and beautiful for people. Between running after kids, Tori spends her days cooking up wholesome delicious recipes for the blog, new cookbook and Fraiche Table Meal Plan, sharing health, beauty tips and home decor ideas on her social media accounts and blog Fraiche Living. On this episode, we cover: What it's like starting a biz in your 30s with kids A behind-the-scenes look at the day-to-day of a digital media biz Advice for working with family What's coming for cookbook 2! How embracing fear is essential for growth How Tori strikes a balance between sharing her world and preserving her personal life What her kids think of her work Mental health in an always-on world How Tori streamlines feeding her family A peek at the incredible Fraiche Table meal planning system Tori shares her life and her work honestly and vulnerably in this episode and we would love to hear your thoughts. Screenshot and tag us @desireenielsenrd @theallsortspod @fraicheliving and if you love it, please share it with someone you think needs to hear it! Connect with Tori Websites: FraicheLiving.com FraicheTable.com Instagram: @fraicheliving @fraichetable Grab your copy of FraicheFoodFullHearts, Tori + Jillian's bestselling cookbook Love what you're hearing? Don't miss a thing! Be sure to hit subscribe and join us over @theallsortspod

Tori Wesszer from Fraiche Living and Jamie chat all about marriage, parenting, meal planning and finding balance in it all. Enter to win a 1-year Membership to Fraiche Table by heading to www.instagram.com/jamiescrimgeour (closes May 2, 2021)   For more from Tori: To learn more about Fraiche Table and to start your free trial visit www.fraichetable.com Follow Fraiche Living on Instagram Follow Fraiche Table on Instagram   For more from Jamie Scrimgeour visit www.jamiescrimgeour.com Follow along on Instagram: www.instagram.com/jamiescrimgeour Follow along on Facebook: www.facebook.com/scrimgeourjamie Book a one-on-one coaching call: www.jamiescrimgeour.com/its-time-to-thrive

A Taussat, la Maison Fraiche c'est déjà la 5ème génération d'ostréiculteurs. Vous pourrez évidemment y déguster des huîtres et des fruits de mer face au Bassin. Mais, c'est également la possibilité de découvrir dans leur cabane des œuvres d'artisans et des producteurs locaux. Jade Noblet, de la Maison Fraiche, a souhaité vous présenter un Essentiel des vins de Bordeaux, un vin qui accompagnera vos plats à base de poissons : le Château Verrière Bellevue situé à l'Est de Bordeaux, non loin de Bergerac et de Duras, à Landerouat. Mathieu Bessette est la 3ème génération de vignerons. Il part faire son apprentissage dans le Beaujolais lui permettant ainsi d'apprendre d'autres techniques et d'autres cépages. Son domaine s'étend sur 23 hectares de vignes. A la Maison Fraiche, on vous propose un vin blanc qui accompagnera les huitres (chaudes ou froides) ou un rosé pour les fruits de mer.     Les podcasts : L'ostréicultrice Jade nous présente les spécialités de la Maison Fraiche Mathieu Bessette nous parle de son parcours et de son exploitation Mathieu Bessette nous détaille ses cuvées Contact : La Maison Fraiche 4 allée Thalassa 33 138 Taussat Les Bains Tél : 05 56 82 24 79 Château Verrière Bellevue 5 la Verrière 33 790 Landerouat Tél : 06 71 31 72 65 L'article Jade Noblet : La Maison Fraiche Aux Quatre Vents avec Mathieu Bessette : Château Verrière Bellevue est apparu en premier sur Les Essentiels du Bassin.

Debrief'21 #27 - Patron, bien fraiche la demie ! by Roc Cast

Grapes are the ultimate hand-to-mouth fruit, a wholesome snack that needs no peeling, slicing or coring. But for cooks looking to make an impression, grapes have other traits to exploit. They're juicy, so why not juice them? Grapes have abundant natural sugar, so why not roast them, or even fry them? Yes you can fry grapes and they make a compelling contrast of crisp and juicy in this vegetarian fritto misto. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes. In this video Chef Samuel prepares his surprising Fritto Misto of Grapes, Fennel and Lemons with Lemon Crème Fraiche. Download a printer-friendly copy of the recipe at: http://ciaprochef.com/grapes/recipe11/

Watch Chef Barbara Alexander make a classic Brown Butter Pear Upside Down Cake. This beautiful cake is paired with a Crème Fraiche, a delicious finish to the sweet pears and the rich, buttery texture of the cake. The secret to the deliciousness of the cake, is the addition of classic French brown. Brown butter, also known as Beurre Noisette, adds a delicious nutty flavor that can be revealed through careful rendering. Recipe at: https://www.ciaprochef.com/butter/pearupsidedowncake/

durée : 00:03:09 - Les Héros de la vigne FB Hérault

Le YOLO SHOW en live tous les mercredi dès 21h sur la Cooldown TV! www.twitch.tv/cooldown_tv/ Notre Twitter: twitter.com/LEYOLOSHOW Notre Youtube: www.youtube.com/channel/UCuGHd2HuSDuAbdiCRAGV0ZQ En podcast: fanlink.to/leyoloshow

durée : 00:25:43 - Le Grand Miam de France Bleu Gironde

BenDelaCreme, Fraiche!This week we catch up with BenDelaCreme from her new home Los Angeles. We talk about the launch of her new podcast “WQUR: Queer Quarantine Radio” with Peaches Christ, Jinkx Monsoon, Peaches Christ, and Major Scales, as well as her controversial and long awaited debut on Cameo.BenDelaCreme answers questions from Marc’s High School Drama Club (emphasis on the drama) about Carson Kressley, Ross Matthews, RuPaul, and RuPaul’s Drag Race All Stars Season 3. She breaks down exactly what it means to “win” RuPaul’s Drag Race and the making of best-rated reality TV Drag Race has to offer. New Segment! This week we indulge with Ben’s sweetie-pie and fitness coach Gus Lanza (@queerstrengthcoach) about staying active at home during the shelter-in-place. Gus shares tups about getting back to the basics, not overthinking it, and what you can use around the house to build strength and mobility while in quarantine.Support Drag Time with Heklina by donating to their Tip Jar: https://tips.pinecast.com/jar/drag-time-with-heklina

Pst Réjean Cloutier 16 avril 2020

durée : 00:05:07 - Nutribleu FB Creuse - Animal ou végétal?

Today’s recipe is absolutely delicious, we’re making homemade Tomato soup and grilled cheese sandwiches! It is super easy, flavorful, and comforting. A generous dollop of cream Fraiche adds richness, and the unexpected addition of honey lends a subtle, earthy sweetness. And the butter, crispy, crusty Grilled Cheese Sandwich is the perfect sponge for our soup. For this recipe, you will need the following ingredients 2 Tablespoons of unsalted butter 1 tablespoon of cream Fraiche 1 pound of Peeled Roma Tomatoes 1 28 oz can of crushed tomatoes ½ cup of Dry White Wine 2 Fat Tablespoons of Honey 1 cup of Vegetable stock 4 slabs of bacon (turkey, pork, or beef will suffice) Salt and Pepper to Taste For the grilled cheese sandwiches 4 slices of really good artisanal bread. I am using a rustic olive bread with pieces of olives embed in each slice. A couple of slices of sharp cheddar cheese 1 tablespoon of unsalted butter Background Music, Intro, and Outro Written By Markus Huber | Performed By Tide Electric | Produced By Tide Electric ---- Background Music for Advertisement: Written By Adrian Dominic Walther | Performed By Dr. Delight | Produced By Dr. Delight --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Nutritionist Tori Wesszer says its time to stop chasing fast fixes and turn to the experts! Her new cookbook Fraiche Food Full Hearts focuses on flexibility that celebrates feel good family meals.

Bonjour à tous ! Dans cet épisode on va parler des différents types de pression que nous pouvons subir dans notre quotidien dans le monde IT! Fabrice TAVILLA (@FabriceTavilla) est venue nous faire un petit coucou et partager son expérience là-dessus ! À écouter avec une bonne bière ( avec ou sans alcool ) pour rester dans le thème ! N'hésitez pas a commenter sur twitter : @apero404 ! Bonne écoute !

Growing up in a big Greek family, cooking for large groups was a natural part of Marissa Daskalakis Tsangaropoulos’ youth. She eventually turned that passion for bringing people together over food into a business, Fete Fraiche, first as a personal chef, and now as an event chef and caterer for the likes of Google and Stanford. Marissa shares the challenges of unanticipated growth, why saying no is such an important part of success, and the reason she’s such a gigantic fan of… lists and spreadsheets? We start by talking about being born Greek, growing up in Queens and Chicago, and learning to cook at her grandmother’s side. Her best friend’s graduation gift led to a California visit, where she met her husband and they now live with their four kids. Before she started her cooking career, she earned two degrees (in Philosophy and Industrial Organizational Psychology) and started an MBA. After living in Florence, Italy for a minute (where she got her first chance to cook in a commercial kitchen), she returned to the States and completed her culinary training at the legendary California Culinary Academy in San Francisco. A stint at Michelin-starred Commonwealth, Ladies Who Lunch, and a few other local establishments, and she was ready to strike out on her own, creating Fete Fraiche. She didn’t initially plan to do catering and events. She started as a personal chef, making meals for for families in their home kitchen. Her clients loved her so much, they started asking her to cater large gatherings and events, eventually requiring her to sublease a commercial kitchen to handle the unanticipated growth. We chat about how her nightmare scenario of arriving at an event without any food almost came true, and the value of word of mouth in both marketing and hiring (especially when your website is “incomplete”!). And while her time in CCA didn’t completely prepare her for running a catering business, it turns out leading weeks-long holiday events for your kids’ schools most certainly does. We wrap up with a frank discussion about the challenges of educating customers who want custom catering for less than what they’d pay at Chipotle, and the importance of telling those customers it’s not me, it’s you.... Links and Show Notes Starter (bread) (https://www.wisegeek.com/what-is-a-bread-starter.htm)—“A bread starter is the base for many artisan breads, including sourdough and Amish (https://www.wisegeek.com/who-are-the-amish.htm) Friendship Bread. It uses naturally occurring wild yeast (https://www.wisegeek.com/why-does-yeast-make-bread-rise.htm) as a leavening agent, lending a distinct flavor and texture to the bread that cannot be replicated by commercially harvested yeast. Some bread companies use starters that are over 100 years old to create dependably flavored bread every time. Many home bakers make their own starter as they explore the varied world of bread baking.” How To Make Sourdough Starter from Scratch (https://www.thekitchn.com/how-to-make-your-own-sourdough-starter-cooking-lessons-from-the-kitchn-47337) California Culinary Academy (https://en.m.wikipedia.org/wiki/California_Culinary_Academy) Commonwealth to close on Aug. 26 (https://hoodline.com/2019/08/sf-eats-commonwealth-says-goodbye-kezar-bar-restaurant-adds-brunch-more) Stage (https://en.wikipedia.org/wiki/Stage_%28cooking%29) —“An unpaid internship when a cook or chef works briefly, for free, in another chef's kitchen to learn and be exposed to new techniques and cuisines.” Ladies Who Lunch (http://lwlcatering.com) United States Personal Chef Association (https://www.uspca.com/)—“USPCA provides a one-stop shop for everything you need to effectively and efficiently manage your Personal Chef business with day to day support from the association as well as the NETWORK with other Personal Chefs to help you grow your Personal Chef business.” Sole Proprietor vs. Partnership vs. LLC (https://www.legalzoom.com/knowledge/limited-liability-company/topic/llc-sole-proprietor-partnership-comparison) Pared (https://www.pared.com/) —Making restaurant life easier Word of mouth marketing (https://en.wikipedia.org/wiki/Word-of-mouth_marketing) Obsessive–compulsive disorder (OCD) (https://en.wikipedia.org/wiki/Obsessive%E2%80%93compulsive_disorder)—“a mental disorder (https://en.wikipedia.org/wiki/Mental_disorder) in which a person feels the need to perform certain routines repeatedly (https://en.wikipedia.org/wiki/Compulsive_behavior) (called "compulsions"), or has certain thoughts repeatedly (https://en.wikipedia.org/wiki/Intrusive_thoughts) (called "obsessions"). [...] The phrase obsessive–compulsive is sometimes used in an informal manner unrelated to OCD to describe someone as being excessively meticulous, absorbed, or otherwise fixated.” Marzipan (https://www.thespruceeats.com/marzipan-521098) from The Spruce Eats Yoga (https://en.wikipedia.org/wiki/Yoga)—“a group of physical (https://en.wikipedia.org/wiki/Human_body) , mental (https://en.wikipedia.org/wiki/Mind) , and spiritual (https://en.wikipedia.org/wiki/Soul) practices or disciplines which originated in ancient India (https://en.wikipedia.org/wiki/Ancient_India) .[...] The term "yoga" in the Western world often denotes a modern form of Hatha yoga (https://en.wikipedia.org/wiki/Hatha_yoga) , yoga as exercise (https://en.wikipedia.org/wiki/Yoga_as_exercise) , consisting largely of the postures called asanas (https://en.wikipedia.org/wiki/Asana) .“ Meditation (https://en.wikipedia.org/wiki/Meditation)—“a practice where an individual uses a technique – such as mindfulness (https://en.wikipedia.org/wiki/Mindfulness) , or focusing their mind on a particular object, thought or activity – to train attention and awareness, and achieve a mentally clear and emotionally calm and stable state.” “Steven Hollifield walked into a kitchen dish-pit, found it magical, and remained in food service his entire career.” Listen to episode 17 of Lettuce Wrap (https://www.lettucewrappod.com/17) “BBQ is a Little Mystical with Steven Hollifield of Seismic BBQ. Our thanks to Marissa for joining us. You can find her on Instagram @fetefraichecooks (https://instagram.com/fetefraichecooks) and www.fetefraiche.com (https://www.fetefraiche.com). Thank you for listening. You can follow us on Twitter and Instagram: Lettuce Wrap: @lettucewrappod (https://twitter.com/lettucewrappod) / @lettucewrappod (https://instagram.com/lettucewrappod) Christine Doerr: @christinedoerr (https://twitter.com/christinedoerr) / @neococoaconfections (https://www.instagram.com/neococoaconfections/) Tammy Tan: @spicehound (http://twitter.com/spicehound) / @spicehound (https://www.instagram.com/spicehound/) or email us at lettucerwrappod@gmail.com (mailto:lettucerwrappod@gmail.com). That’s a wrap! Amazon (https://amzn.to/2DBzg5j) and other links may be affiliates. Purchases help support the show. Special Guest: Marissa Daskalakis Tsangaropoulos, Fete Fraiche.

Another Monday another fun episode for you girls! Tori from @fraichenutrition, registered dietician and mom blogger extraordinaire, chats with us about SO many important tips and tricks for eating balanced, mindfully, in moderation, and not get caught up in modern day fads. We love that Tori breaks down her sustainable meal tips while also finding ways to include her kids in understanding and creating a positive relationship with food. Tune in to hear all about Tori's success and when you can find her new cookbook release, Fraiche Food, Full Hearts which her and her cuz Jillian Harris took 2 years to craft with love! Where to Find Tori: @FraicheNutrition fraichenutrition.comFraiche Food, Full Hearts cookbook pre-orderWIL'sEnd of Week Check In Mom Truths by Cat and NatKevin Murphy Hair RepairWhitney SimmonsFollow us on Instagram! @hereforherpodcast@natalie_adele@honestly_alexandra Interested in speaking? Email us at hereforherpodcast@gmail.com!

Gjennom et langt skrivende liv har feministikonet Suzanne Brøgger preget debatten om kjønn, seksualitet og frihetslengsel, med markante bøker som Fri oss fra kjærligheten, Crème Fraiche, Ja og Transparence. De tre sistnevnte er utgangspunktet for hennes nye roman, som også er hennes første på tjue år. Koral er en sammenslåing og gjenskriving av de tre romanene, revidert på bakgrunn av Brøggers 74 år lange liv. Den tar opp i seg deres stemmer og historier og blir en destillert fortelling om oppvekst, forelskelse og jakt på identitet i 1960- og 70-årenes brytningstid. Som tidligere i Brøggers forfatterskap er vekselstrømmen mellom kjærlighet og erotikk på den ene siden og løsrivelse og frihet på den andre et tydelig tema i romanen, men Koral er også en mer sårbar skildring som tydeligere framviser usikkerheten i kvinnerollen. Som den danske avisen Berlingske formulerte det: «Koral er ikke gammel vin på nye flasker, den er ædle dråber, destilleret over i en koralrød karaffel.» Hva var motivasjonen for å behandle stoff fra tidligere romaner i en ny form? Hvordan skifter perspektivet når forfatteren står et annet sted i livet? Og hvordan bidrar de siste tiårs feministiske seire og tilbakeslag til nye lesninger og tolkninger av Brøggers uredde kvinneportretter? I denne podkasten kan du høre Brøgger i samtale med forfatter og journalist Ellen Sofie Lauritzen. Samtalen fant sted på Litteraturhuset 30. januar 2019.   Litteraturhusets podkast presenterer bearbeidede versjoner av samtaler og foredrag i regi av Stiftelsen Litteraturhuset. Musikk av Apothek.

Dans un contexte économique lumineux et florissant, les actifs sont au travail. Ils pourraient se prendre à rêver de leurs journées de chômeur où ils avaient du temps pour vivre. Mais Love&Water consulting independant group est là pour aider les entreprises à prévenir ces risques. La Minute Emploi, entre 7 et 15 minutes pour retrouver le chemin de l'emploi. Des offres d'emplois sur mesures, adaptées aux compétences des auditeurs. Via, Pedro Y Su Orquesta - Guiro, Bongo y Maracas - Cuba 1929-1937 : Bal a La Havane Interview d'Alice, Flying Wine Maker Réalisé par neco flud

ZONDAG 20 MEI 2018 Cliche?s (Vrouwencabaret/W. Cnossen) Het vrouwenkabaret 1?48 Van de LP Het Vrouwen Kabaret Harlekijn 2925 528 De reiziger (B. de Groot/L. Nijgh) Boudewijn de Groot 2?53 Van de cd Een hele tour Mercury 536 549-2 Leonardo (B. de Groot/L. Nijgh) Boudewijn de Groot 4?19 Van de cd Andere tour HANS 45001 De cyperse poes / De zeemeerminnen (A.Schmidt) Annie M.G. Schmidt 2?40 Van de cd Ongehoord FAV 2-23001 Knapenkoor (A. Schmidt/H. Bannink) Conny Stuart 3?52 Van de cd Portret 048 Första vackra da?n Maj (A. Schmidt/H. Bannink/C. Vreeswijk) Cornelis Vreeswijk 2?35 Eigen opname Cowboy Boyco (Urbanus) Urbanus 4?06 Van de cd De legende Universal 5794135 Mannen (Spruijt, Opperman) Spruijt en Opperman 3?46 Van de cd Zij & ik Eigen beheer Kiespijnbestrijding (Deelder) Jules Deelder 8?15 Van de cd Kiezen of Deelder BMG Ariola 260.840 Mij ons (W. Loebis/R. Bos) Jacqueline Aronson 2?17 Eigen opname Schat (J. Apperloo/J. Goossens) Johan Goossens 2?47 Van de cd Plankjes Eigen beheer Meisje met de oesters (D. Engers/J. Hoogeboom) Dominique Engers 3?05 Eigen opname Dialoog en Tingeling (C. v. Mechelen/J. Blaaser) Jan Blaaser en Coen Flink 3?55 Eigen opname Bakken (Hoen/Schleipen) Crème Fraiche 3?40 Van de cd Van de gekken MM 565 107-2

CULTURE FRAICHE - Entretien avec Isabelle Serro pour "Passeurs d'humanité" « Passeurs d’Humanité » est un film auto-produit de la réalisatrice et reporter-photographe Isabelle Serro. Radio Parleur l'a rencontrée à Grande-Synthe, lors de la projection de son film à la Convention des migrations organisée par le maire, Damien Carême. Elle a fait de la route. Calais, le Royaume Uni, les Balkans, les côtes libyennes, l'Italie... mais c'est dans la Vallée de la Roya, que son film commence. Comme une série de portraits, glânés pendant quatre ans, d'hommes et de femmes qu'elle compare aux Justes de la seconde guerre mondiale, et qui apportent leur soutien aux exilé.es. Des exilé.es, ont en rencontre aussi dans ce film touchant.

I veckan bjuder vi på ett kort och tämligen stressigt avsnitt. Kvalitet framför kvantitet! Däremot måste vi slipa på våra sportkunskaper. Hur går cricket egentligen till? Vilka är reglerna för den internationella snöskulpturtävlingen? Och heter det verkligen basketskott? Detta, och mycket mer ackompanjeras till världens längsta musikstycke.

Ditt bästa berättarprogram är tillbaka! Checka in på Pirates of the Carabien hotellet, luta dig tillbaka med en nybryggd kopp kaffe och sätt på lite klassisk musik från polen samt fundera på de ojämlika lönerna i världen!

Kreml Fraiche är tillbaka igen i dina öron likt en flipperkula som aldrig ger sig! Lyssna på detta avsnitt och förundras över  Sverige och Nordkoreas relation och den norska melodifestivalen. men du, akta så att du inte bli fotad samtidigt som någon skjuter ett head-shot på dig!!

Lachy Hulme drops by with some acting tips for Sam; Adam Zwar phones in from LA for a catch up; Western Bulldogs Captain Katie Brennan told us about the new membership drive; Shane Delia has moved his restaurant to the Hotel Windsor, but Browny wanted to know about Crème Fraiche! But the best part of the morning? Someone made Sam laugh and won $10k. You can watch that moment on our Instagram page! See acast.com/privacy for privacy and opt-out information.

Titta på klockan! Ta med ditt Chilenska kollektiv på ormcirkus. När ni är där, passa på att avnjuta en Irish coffe för att hålla värmen. Vad är låtsas vad är på riktigt?

Träffa alla nya Kremlare!!! Vi kickar igång en sprillans ny säsong av Kreml Fraiche med två nya lag och fyra rykande färska stories! Så åk till Marocko , snöra på dig fotbollsskorna, titta efter en kille som flyger och lyssna! MEN ÅK FÖR GUDS SKULL INTE BÅT :O

We discuss Gaylyn Fraiche’s career trajectory since her time as an RTF major, her roles and responsibilities as Vice President for Movies at MarVista Entertainment, and her views on the current state of the film and TV industries. Gaylyn Fraiche, Vice President of Movies, Mar Vista Entertainment When: Monday, November 6, 2017 - 6 - 7:15 p.m. Where: CMA 2.306, University of Texas at Austin, USA Host: Alisa Perren Producer: Kyle Wrather

Det är SÄSONGSFINAL av Kreml Fraiche och kvällen till ära bjuder vi på trippel-super-turbo!! Va? tänker du, vad är det? Det ska vi tala om för dig! Lag Kreml och lag Fraiche har båda tagit med sig hela FYRA stories per redaktion. Kvällen erbjuder alltså fyra sanna och fyra falska historier som alla (nästan) kretsar likt en snöboll i omloppsbana kring högtiden vi kallar jul. KUL! Allt ställs på sin spets och i slutet spatserar ett lag ut som vinnare, och ett som bittra förlorare. Enda sättet att ta reda på hur: tryck på play! Från oss alla till er alla en riktigt kremlig jul

Som du har väntat. Som du har längtat. Det är knappast så att du vågar tro, att den här podden är här. Men som du vet. Den som väntar på något gott, får sex. STORIES ALLTSÅ. HEYOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO Puss och kram från lag Kreml och lag Fraiche! xoxoxoxooxoxoxoxoxox

Following on the heels of Italian Neorealism came the French New Wave, so Alex and Jonathan take a trip to France and discuss three films from this explosive movement: The 400 Blows (1959), Breathless (1960), and Cleo from 5 to 7 (1962). We talk about stylistic innovations, semi-autobiographical filmmaking, and the origins of auteur theory. Skip to: 11:05 - The 400 Blows 22:22 - Breathless 34:37 - Cleo from 5 to 7 51:14 - Overall 1:03: 15 - Coming Attractions Coming Attractions: Mughal-E-Azam (1960) - Available on Netflix My Name is Khan (2010) Baahubali: The Beginning (2015) For more information, visit the blog: thefilmlings.wordpress.com/2017/06/27/france-fraiche

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Butternut Squash Soup with Apple Cider & Crème Fraiche.Ingredients 2 tablespoons unsalted butter 2 tablespoons olive oil 3 large onions chopped 2 tablespoons mild curry powder 1 teaspoon of cinnamon ¼ cup local maple syrup 2 large butternut squash Salt & Pepper to taste 2 cups crème fraiche 2 cups water 2 cups good apple cider DirectionsWarm the butter, olive oil, onions, and curry powder, cinnamon in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Add the squash, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.Pour the soup back into the pot. Add the apple cider and crème fraiche to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot. Sponsor: Real Salt

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Butternut Squash Soup with Apple Cider & Crème Fraiche.Ingredients 2 tablespoons unsalted butter 2 tablespoons olive oil 3 large onions chopped 2 tablespoons mild curry powder 1 teaspoon of cinnamon ¼ cup local maple syrup 2 large butternut squash Salt & Pepper to taste 2 cups crème fraiche 2 cups water 2 cups good apple cider DirectionsWarm the butter, olive oil, onions, and curry powder, cinnamon in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Add the squash, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.Pour the soup back into the pot. Add the apple cider and crème fraiche to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot. Sponsor: Real Salt

J'ai reçu mon casque de remplacement Aukey à peine 7 jours après ma demande de SAV. Super efficacité. Je vois dit quelques mots aussi sur ma sortie running au lever du soleil.Discutons !- S’abonner sur iTunes : https://itunes.apple.com/us/podcast/bertrand-sur-roulettes-streetcast/id1197392079?mt=2h- Twitter : http://twitter.com/bertrandsoulier- Mon Blog de mec : http:/www.monblogdemec.fr- Mon blog tech et pro : http://www.bertrand-soulier.com- Facebook : https://www.facebook.com/monblogdemec- Instagram : http://www.instagram.com/bertrandsoulier- Abonnez vous à ma chaîne YouTube pour avoir plus de conseils et d’inspiration : https://www.youtube.com/channel/UCFWasApzcBw30stRqp7WTlA

Taunya and Melody talk all about their love of scones; a topic that will keep coming back as the seasons change.  Taunya introduces two of her favorite Winter scones, both created by Joanna Chang of Flour Bakery fame in Boston, MA (which are just slightly adapted).  Melody and Taunya also talk about their love of Sesame Street and their dream of being extras on the show. Melody introduces a Curry paste recipe that she founds that uses 4 heads of roasted garlic (not a typo!)—and he thoughts on using the recipe in our future café The sisters give an update on the business; they discuss the possibility of selling at a Summer Farmer’s Market. You can email the sisters at thebakingpodcast@gmail.com. Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group” in facebook. You can also check us out on Instagram “the baking podcast”   Recipes! Maple Oat Scones Minimally adapted from Joanna Chang’s Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe Ingredients 1 ½ cups (210 grams) unbleached all-purpose flour 1 ¼ cups (125 grams) old-fashioned rolled oats (not instant or quick cooking) 1 ½ teaspoons baking powder ¼ teaspoon baking soda ¼ teaspoon kosher salt ½ cup (50 grams) pecan halves, toasted and chopped (to toast, 350 degrees in oven on a cookie sheet for 10 minutes) OPTIONAL ½ cup dried cranberries, or currants, or raisins, or dried cherries, or whatever dried fruit you like! ½ cup (1 stick, 114 grams) cold unsalted butter, cut into 8-10 pieces ½ cup (80 grams) cold heavy cream ½ cup (160 grams) maple syrup 1 cold egg   Maple glaze 1 cup (140 grams) confectioners’ sugar 3 tablespoons maple syrup   Position the rack in the center of the oven, and heat the oven to 350°F. Using a stand mixer fitted with the paddle attachment (or a handheld mixer), mix together the flour, oats, baking powder, baking soda, salt, pecans, and cranberries on low speed for 10-15 seconds, or until combined. Scatter the butter over the top and beat on low speed for about 30 seconds, or until the butter is somewhat broken down and grape-size pieces are still visible. In a small bowl, whisk together the cream, maple syrup, and egg until thoroughly mixed. On low speed, pour the cream mixture into the flour-butter mixture and beat for 20-30 seconds, or just until the dough comes together. It will be fairly wet. Remove the bowl form the mixer stand. With a rubber spatula, scrape the bottom and sides of the bowl to ensure that all the dry ingredients are mixed into the dough. Using a 1/3-cup dry-measuring cup, drop mounded scoops of the dough onto a baking sheet, forming 8 scones and spacing them 2-3 inches apart. At this point, the unbaked scones can be frozen, tightly wrapped in plastic wrap, for up to 2 weeks. Proceed as directed, baking directly from the freezer and adding 5-10 minutes to the baking time. Bake for about 30-40 minutes, or until the cones are golden brown on top. Transfer to a wire rack to cool for 30 minutes. To make the maple glaze: While the scones are cooling, in a small bowl, whisk together the confectioners’ sugar, maple syrup, and enough of the water to make a smooth, pourable glaze. You should have about ½ cup. The glaze can be made ahead and stored in an airtight container at room temperature for up to 1 week. When the scones have cooled, brush the tops evenly with the maple glaze and then serve. Link for Joanna Chang's Cheddar-Scallion Scones (NOTE SUBSTITUTE CORN FLOUR FOR CORN MEAL) http://s3.amazonaws.com/media.wbur.org/wordpress/4/files/2010/10/Cheddar-Scallion-Scones.pdf   Crème Fraiche Recipe Combine 1 cup heavy cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days. To refresh, you don’t need to buy buttermilk just sub your Crème Fraiche instead (ie. 2 tbs to one cup heavy cream)   Link for Yellow Curry Paste http://pinchofyum.com/easy-homemade-yellow-curry-paste  

Veteran Hollywood executive and producer Gaylyn Fraiche has made movies in all corners of the entertainment universe: from producing mainstream theatrical releases like Sisterhood of the Traveling Pants 2 and Sparkle, to overseeing successful cable films like The Swap (Disney Channel) and The Bridge (Hallmark Channel). In this episode, she joins us to drink Beaujolais from the town of Morgon while discussing how binge-watching is changing Hollywood, the importance of making movies studios no longer want to, and why "straight-to-cable" movies might be the wave of the future.

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Butternut Squash Soup with Apple Cider & Crème Fraiche.Ingredients 2 tablespoons unsalted butter 2 tablespoons olive oil 3 large onions chopped 2 tablespoons mild curry powder 1 teaspoon of cinnamon ¼ cup local maple syrup 2 large butternut squash Salt & Pepper to taste 2 cups crème fraiche 2 cups water 2 cups good apple cider DirectionsWarm the butter, olive oil, onions, and curry powder, cinnamon in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Add the squash, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.Pour the soup back into the pot. Add the apple cider and crème fraiche to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot. Sponsor: Real Salt

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Butternut Squash Soup with Apple Cider & Crème Fraiche.Ingredients 2 tablespoons unsalted butter 2 tablespoons olive oil 3 large onions chopped 2 tablespoons mild curry powder 1 teaspoon of cinnamon ¼ cup local maple syrup 2 large butternut squash Salt & Pepper to taste 2 cups crème fraiche 2 cups water 2 cups good apple cider DirectionsWarm the butter, olive oil, onions, and curry powder, cinnamon in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Add the squash, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.Pour the soup back into the pot. Add the apple cider and crème fraiche to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot. Sponsor: Real Salt

Kreml fraiche lever! Och oj vilket liv vi för! Veckans avsnitt är fullspäckat med historier från världens alla hörn: från söderhavsöar till svenska skogar, från svenska skogar till Panamas skogar och från Panamas skogar till chili och från chili till dina öron. Det är obalans i studion då lag Kreml endast har en representant på plats, medan team Fraiche står i full styrka. Men ensam är stark! Och det är inte bara två medlemmar i Kreml fraiche som försvunnit i veckans avsnitt. Men för att förstå vad vi menar med det får du klicka på play-knappen! Vad är på låtsas? Vad är på riktigt? Vilka gissar rätt? Vilka gissar fel? Puss!!

Hejsan hoppsan alla lovers! Nu är det avgjort! Vi har utsett en vinnare av säsongen i vårens sista Kreml Fraiche. Men inte ska vi spoila vem som vann här inte? Klicka på play så njuter vi av slutspurten tillsammans. Avsnittets final stod mellan Klara och Daniel. Bägge finalisterna befann sig i Stockholm under sändningen, instängda i en takvåning vid Nytorget på Södermalm, med endast en dator och en liten liten bänk, satt de axel mot axel och stirrade in i webbkameran och skypefönstret. Långt därifrån, i en kärleksfylld studio i Lund, stod David, Fanny och Mattias. Finalavsnittet hade något annorlunda regler än vanligt. Den här gången hade Fanny och David skrivit historier - men det var Klara och Daniel som ställde frågorna. Det vill säga, total anarki. Avsnittets historier handlar bland annat om tama sovjetiska rävar, en man som köpt en massa ballonger(???) och ett helt rum - fullt av bernsten. Men vem gissar rätt? Vad är på låtsas och vad är på riktigt? VEM VINNER? Det! Vill! Du! INTE! Missa! Puss!

Rather than the usual comedic pinata loaded with Throng members and guests of all flavors, this week the Bomb Shelter is more like a cookie with precious few wholesome ingredients and, what's worse, it has raisins: SK was joined by the angsty side of his brain, KS Notrom; the insistent side of his brain, Babette; and the perplexed side of the Throng, Allen's Wife. The 1st segment mimicked the light confection known as the macaroon in that it's subject matter of pit-bulls on the bus and pigeon fornication was colorful but ultimately tasteless. Next came the black licorice portion of the show with the discussion of activities in San Francisco for the month of April. (Even when free, these didn't sound appetizing to anyone and, quite frankly, could be poisonous) Then the piece that should be resisted: The theme for the night - Ice cream. Shops were discussed and rated for taste, creaminess, cost, atmosphere and, most importantly, volume. It was determined that most were too loud - the result of undisciplined children of hipsters. The conclusion drawn by all concerned was that Swenson's is San Francisco's best tasting ice cream, the former Thrifty drug store had the best shaped ice cream, frozen yogurt shop Fraiche had the best alternative to ice cream, and any one using the word "artisinal" in this market should just stop it - it's ice cream. In the end, Babette takes over the show because she's the Maraschino cherry in SK's ambrosia.

Har Örebro varit Sveriges huvudstad? Vilket är världens mest samplade drum beat? Kan en liten bebis skjuta pistol? Kan en öl avslöja dina politiska åsikter? OCH vilka är egentligen bröderna Jelinek och varför står deras kaffekoppar på Tjeckiens högsta berg? Kreml Fraiche är det enda programmet som ger dig svar på alla dessa frågor! Lyssna nu, LORD så spännande!

I kvällens avsnitt pratar Team Kreml om Katten Kitty och binnikemask som bantningsmetod, lag Fraiche snackar om Uncle Jim Owens och om ett musikaliskt samarbete över kalla krigets gränser. Spännande!!

Chef Scott Samuel from The Culinary Institute of America creates a light and fresh grilled flatbread. Juicy sweet red grapes, salty savory prosciutto, rich crème fraiche, and fresh herbaceous mint make this a perfectly balanced dish. This flatbread can be served as a shared appetizer or single entrée.    Recipe at: http://ciaprochef.com/grapes/recipe5/ 

Et voici ma toute nouvelle podcast encore toute fraiche de ce 21septembre 2012, à écouter en illimité ! J'espere que vous aller kiffer ! Tracklist à venir ! https://twitter.com/#!/Deejayjoris http://itunes.apple.com/fr/podcast/heat-sound/id480768499 http://www.facebook.com/dj.jorisofficiel http://www.dj-joris.com

Radio Bergeijk Radio Special over humor. Allereerst een gemeentebericht over de indeling 'leuk'. Mary Diesse, de tonproatster, gaat in discussie met Peer over de vraag 'hebben vrouwen humor?'. Anna van der Scheurs-Meuldijk, lid van de commissie 'Leuk', praat voor de gelegenheid met Crème Fraiche lid.

Dried Fruit in Vanilla Wine SyrupIt's a good sign when a recipe starts out with a full bottle of wine! And this recipe is an outstanding dessert. Looks beautiful, smells wonderful and tastes fantastic. For this recipe you need a bottle of Riesling. Put the whole bottle into a saucepan, and add 2/3 cup of Vanilla Agave Syrup and one cinnamon stick. Simmer the syrup for 20 minutes, so that the cinnamon can infuse the syrup. Add about 1 packed cup dried apricots and about a dozen Valley Fig Growers' Calimyrna Figs, with the stems removed. Simmer the fruit in the syrup another 25 minutes until the fruit gets nice and plump. Of course, the apricots and figs are great on their own, so be sure to buy extra just to eat by themselves. B & R Farms' California Blenheim Apricots are in a class by themselves. Nothing at all like "ordinary" dried apricots. And if you haven't ever tasted a Calimyrna fig, it's a totally different color, taste and texture from the more common mission fig. They are bigger, a nutty brown, and even have a nutty flavor, not as sweet as mission figs, You can shop online for both B & R Farms apricots and Valley Fig Growers figs. Also, you can visit the B & R Farms store at their ranch in Hollister, east of Monterey. After the fruit has plumped up, remove it from the syrup, discard the cinnamon stick, and simmer the syrup another 25 minutes to reduce it to about 2 cups. You want to keep an eye on this. It may not look like anything is happening for a while, and then suddenly, the syrup will start to thicken. It becomes a gorgeous golden brown, and as Mari Rossi says, "Wow! The color and the aroma are absolutely divine!" Pour the syrup over the fruit and add the topping of your choice. Mari decided to top hers with 231 Not Found Organic Vanilla Yogurt (we also had the Wallaby Organic Plain Yogurt), and I chose the Cowgirl Creamery Crème Fraiche. Wallaby Organic Yogurt is so smooth and incredibly creamy. They make unusual flavors in both low fat and non-fat, and you won't miss the fat for one bite. Their Down Under flavors have lots of fruit topped with lowfat yogurt. To make the Cowgirl Creamery Crème Fraiche, organic cream is cooked at a very low temperature for hours. It thickens and develops a rich, sweet, slightly almond flavor. The American Cheese Society gave it a blue ribbon, and it's no wonder. We topped these fabulous creations with 273 Not Found Sliced Almond Delights. The very finely sliced almonds gave a delicious crunch to each bite. There really is a Maisie Jane, and she grows organic almonds in California's Sacramento Valley. If you're in Chico stop at her charming store for Maisie's own products as well as other local goodies. Try a Moscato or Sauterne wine with this dessert.

Cheese Torta with Apricot ChutneyThe simpler the recipe the more important the quality of the ingredients is. This cheese torta is a perfect example. Simple, easy to prepare, and so tasty. Mari Rossi invited me to try this recipe in her kitchen at B & R Farms. Jim and Mari Rossi and their son Scott run this apricot ranch in Hollister, where they grow the Queen of Apricots, the Blenheim. Using recipes from Jim's mother Elsie and recipes developed by Mari, their products all use dried apricots from their farm. To make the cheese torta, we combined 8 ounces of Fromage Blanc and 2 cups of grated Goat Milk Cheddar. Cowgirl Creamery makes a number of fresh cheeses, including Fromage Blanc, Crème Fraiche and Clabbered Cottage Cheese, all of them award-winners from the American Cheese Society. (We use the Crème Fraiche in the recipe for Dried Fruit in Vanilla Wine Syrup.) Fromage Blanc is sort of a French version of cream cheese, only richer and yummier. The goats at Redwood Hill Farms are happy goats, and the cheese is wonderful as a result, a fact that is attested to by the numerous awards the farm has won. All the cheeses are made on the farm with milk from their own herd of goats. There is a cheese for every occasion (and every wine pairing): fresh chevre, the Camembert-style Camellia, earthy and robust California Crottin, raw milk Gravenstein Gold cider washed and aged, feta, cheddar and smoked cheddar. As Mari added the grated goat milk cheddar from Redwood Hill Farms to the Cowgirl Creamery Fromage Blanc, she was watching the consistency of the torta. She chose to add not quite the full 2 cups of cheddar. It's a matter of personal preference, and it helps to keep in mind that a little bit of liquid is still to be added. The ingredients to add to the torta mixture were a dash of hot pepper sauce, two tablespoons of dry sherry, three to four minced green onions, a quarter teaspoon of salt and 1 teaspoon of curry powder. That's it! The torta was shaped on a plate, any shape will do. And it was topped with the B & R Farms Dried Apricot Chutney. Mari made sure that it was well covered, so that every single bite would have both cheese and chutney! To serve the torta, we used heart-shaped Lahvosh crackers. It makes a pretty presentation and a tasty backdrop to the cheese torta. Valley Lahvosh also makes round crackers and star-shaped crackers (nice at the holidays). Since we had opened a bottle of very good dry sherry to make the recipe, we had a little glass of that with the finished torta. Marvelous! It would also be nice with a dry Riesling or Gewürztraminer. A Sauvignon Blanc or off-dry rosé would pair well too.