Podcasts about g rated

Dopey, Happy, and a cold-blooded killer. Yes, Disney's 1937 Snow White and the Seven Dwarfs was quite the mix of spectacle, song, and skull-filled dungeons. Yet we remember it as fun for the whole family. But now, nearly 90 years later, how does this hand-drawn delight hold up in our Pixar'ed world? Do the doodles feel dated? Is all the death talk too much by today's G-Rated standards? And why does that catty Magic Mirror have such a chip on his shoulder? The Old Roommates whistle while they revisit the animated classic through their middle-aged lens. Join them for a smile and a song and a great conversation.Old Roommates can be reached via email at oldroommatespod@gmail.com. Follow Old Roommates on social media @OldRoommates for bonus content and please give us a rating or review!#SnowWhite #WaltDisney #PrinceCharming #TheSevenDwarfs

Delicious Peach Loaf Cake Cook time: 60 minutes Prep time: 10 minutes Serves: 6 Cup sunflower oil 2 cups plain flour, sifted 1 ½ cups light brown sugar 1 tsp vanilla paste 3 eggs, beaten 1 tsp baking powder 1/4 tsp sea salt 1 cup milk Grated zest of 1 lemon and 1 orange 1 cup frozen berries Garnish of 4 peaches, destoned and cut into segments Icing sugar for dusting Preheat oven to 170*C. Lightly spray a 24cm x 13cm loaf tin. In a medium bowl, combine the flour, brown sugar, baking powder & salt. Then in another bowl combine the oil, milk, eggs, lemon and orange zest, vanilla paste. Then pour into the flour and mix and combine. Finally, fold through the frozen blackberries and 1/2 the peaches and pour mix into the cake tin. Bake for approx. 1 hour or until a toothpick removes cleanly from the centre of the cake. Remove from cake tin and rest on a cake rack for 15 minutes. To serve - place the cake onto a cake stand and garnish with the remaining peaches and dusting with icing sugar. LISTEN ABOVE See omnystudio.com/listener for privacy information.

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Animated films were traditionally G-Rated and geared towards much younger audiences but in the 1970s, the medium began to branch out. We will explore a few animated films that were not so kid friendly. On this month's episode, we discuss Ralph Bakshi's Fire and Ice (1983), the cult classic Rock and Rule (1983) and the 3D space opera Starchaser: The Legend of Orin (1985). Original Music and episode audio mastering by Beau Hitt. Check out more of Beau's music at the link below.https://spoti.fi/3OcxTMSFollow us on :FacebookInstagramLetterboxd

If you're a parent, skip the first 10-12 minutes.  LINKS  Buy tickets to our DREM World Tour https://tour.auntydonna.com/  Follow @theauntydonnagallery on Instagram https://bit.ly/auntydonna-ig   Become a Patreon supporter at http://auntydonnaclub.com/   CREDITS   Hosts: Broden Kelly, Zachary Ruane, & Mark Bonanno   Producer: Lindsey Green Digital Producers: Nick Barrett, Jim Cruse & Tanya Zerek Audio Imager: Mitch Calladine   Managing Producer: Sam Cavanagh   Join The Aunty Donna Club: https://www.patreon.com/auntydonnaSee omnystudio.com/listener for privacy information.

Musicians G-Eazy and Goody Grace stop by my kitchen for some seafood, veggies, AND I impress them with homemade cheese. It's a gangster move. We talk Canada, Icelandic pick-up lines, The Box, and their new tour, Freak Show, starting TODAY. Ticket link below… Freak Show tour https://g-eazy.com/pages/tour Follow G-Eazy: https://www.instagram.com/g_eazy Follow Goody Grace: https://www.instagram.com/goodygrace SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For upcoming TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer MIXED GRILL WITH VEGGIES ON HOMEMADE RICOTTA Homemade Ricotta with Vegetables Ingredients: * 8 cups whole milk * 1 tsp salt * 4 TBS lemon juice * Yellow squash * Red onion * Sweet onion * Garlic * Zucchini * Sweet peppers * EVOO * Balsamic Vinegar Steps: 1. Line colander with damp cheese cloth folded over itself 3-4 times. 2. Heat milk on medium-high in saucepan adding the salt and stirring for about 20 minutes with a wood spoon 3. Lower the heat and add lemon juice stirring continuously 4. Ladle the ricotta into the cheesecloth to drain 5. Cut and grill up veggies 6. Lay out ricotta, drizzle with olive oil and balsamic, then top with grilled veggies Seafood Grill Ingredients: * 1 LBS Mussels * 1 LBS shrimp * Branzino filets * Salmon filets * Sea Bream filets * Cherry tomatoes * Lemons * Basil * EVOO * Rosemary * Cilantro * Lime zest * Grated ginger * Salt and pepper * Butter * Garlic Steps: 1. Season fish and shrimp * Salmon: basil and EVOO * Branzino: Lemon thyme and lemon slices * Sea Bream: Rosemary and EVOO * Shrimp: Cilantro, lime zest, grated ginger, and olive oil 2. Place fish, mussels, shrimp, clams, and cherry tomatoes onto cooking tray. Sprinkle with chopped garlic, salt, pepper, and butter. 3. Whack the pan under hot broiler for 6 minutes until fish is golden and shells have opened Learn more about your ad choices. Visit megaphone.fm/adchoices

Musicians G-Eazy and Goody Grace stop by my kitchen for some seafood, veggies, AND I impress them with homemade cheese. It's a gangster move. We talk Canada, Icelandic pick-up lines, The Box, and their new tour, Freak Show, starting TODAY. Ticket link below… Freak Show tour https://g-eazy.com/pages/tour Follow G-Eazy: https://www.instagram.com/g_eazy Follow Goody Grace: https://www.instagram.com/goodygrace SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For upcoming TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer MIXED GRILL WITH VEGGIES ON HOMEMADE RICOTTA Homemade Ricotta with Vegetables Ingredients: * 8 cups whole milk * 1 tsp salt * 4 TBS lemon juice * Yellow squash * Red onion * Sweet onion * Garlic * Zucchini * Sweet peppers * EVOO * Balsamic Vinegar Steps: 1. Line colander with damp cheese cloth folded over itself 3-4 times. 2. Heat milk on medium-high in saucepan adding the salt and stirring for about 20 minutes with a wood spoon 3. Lower the heat and add lemon juice stirring continuously 4. Ladle the ricotta into the cheesecloth to drain 5. Cut and grill up veggies 6. Lay out ricotta, drizzle with olive oil and balsamic, then top with grilled veggies Seafood Grill Ingredients: * 1 LBS Mussels * 1 LBS shrimp * Branzino filets * Salmon filets * Sea Bream filets * Cherry tomatoes * Lemons * Basil * EVOO * Rosemary * Cilantro * Lime zest * Grated ginger * Salt and pepper * Butter * Garlic Steps: 1. Season fish and shrimp * Salmon: basil and EVOO * Branzino: Lemon thyme and lemon slices * Sea Bream: Rosemary and EVOO * Shrimp: Cilantro, lime zest, grated ginger, and olive oil 2. Place fish, mussels, shrimp, clams, and cherry tomatoes onto cooking tray. Sprinkle with chopped garlic, salt, pepper, and butter. 3. Whack the pan under hot broiler for 6 minutes until fish is golden and shells have opened Learn more about your ad choices. Visit megaphone.fm/adchoices

Happy Halloween to all the little ghosts and ghouls! Garrett reads them scary stories to get them in the mood for Trick or Treat. Enjoy!

G-rated films have disappeared since 2019.  The last G-rated film netted $600,000 in the box office, replaced by R-rated films that are pulling in up to $1.2 billion at a time. The culture has turned raw, hard-edged, and nihilist.  But, an appreciable remnant is peeling off of the suicidal mission of the Western mass culture to form islands of healthy culture — something will sustain, as these Christians are busy planting gardens in the ashes of the previous civilization.  This program includes: 1. The World View in 5 Minutes with Adam McManus (Chick-fil-A adds entertainment to menu, New York censors abortion pill reversal info, Australia becomes hostile to religious freedom) 2. Generations with Kevin Swanson

G-rated films have disappeared since 2019.--The last G-rated film netted -600,000 in the box office, replaced by R-rated films that are pulling in up to -1.2 billion at a time. The culture has turned raw, hard-edged, and nihilist.--But, an appreciable remnant is peeling off of the suicidal mission of the Western mass culture to form islands of healthy culture - something will sustain, as these Christians are busy planting gardens in the ashes of the previous civilization.---This program includes---1. The World View in 5 Minutes with Adam McManus -Chick-fil-A adds entertainment to menu, New York censors abortion pill reversal info, Australia becomes hostile to religious freedom---2. Generations with Kevin Swanson

G-rated films have disappeared since 2019.  The last G-rated film netted $600,000 in the box office, replaced by R-rated films that are pulling in up to $1.2 billion at a time. The culture has turned raw, hard-edged, and nihilist.  But, an appreciable remnant is peeling off of the suicidal mission of the Western mass culture to form islands of healthy culture — something will sustain, as these Christians are busy planting gardens in the ashes of the previous civilization. This program includes:1. The World View in 5 Minutes with Adam McManus (Chick-fil-A adds entertainment to menu, New York censors abortion pill reversal info, Australia becomes hostile to religious freedom)2. Generations with Kevin Swanson

G-rated films have disappeared since 2019. The last G-rated film netted -600,000 in the box office, replaced by R-rated films that are pulling in up to -1.2 billion at a time. The culture has turned raw, hard-edged, and nihilist. But, an appreciable remnant is peeling off of the suicidal mission of the Western mass culture to form islands of healthy culture-something will sustain as these Christians are busy planting gardens in the ashes of the previous civilization.

A new MP3 sermon from Generations Radio is now available on SermonAudio with the following details: Title: Disappearance of G-Rated Films - Raw, Hard-Edged, Nihilism Dominates Film Speaker: Kevin Swanson Broadcaster: Generations Radio Event: Radio Broadcast Date: 8/29/2024 Length: 29 min.

A new MP3 sermon from Generations Radio is now available on SermonAudio with the following details: Title: Disappearance of G-Rated Films - Raw, Hard-Edged, Nihilism Dominates Film Speaker: Kevin Swanson Broadcaster: Generations Radio Event: Radio Broadcast Date: 8/29/2024 Length: 29 min.

Today we talk about the #myThreeThings method of personal and life planning and how it can be used through hard times to help you choose the most important things. We also cover a pantry update, the weekly shopping report, operation independence and more. UPDATE FROM Fountain.fm Doggonit Girl - A True Cook With What You Have Moment I listened to this twice. Love the format. I made a version of the tomato soup. Thank you for reminding me that the garden is so tasty. I found the solution to too much trombocino. I just had a baby Muscovy deficiency. They are like a school of pirahna on the seed ball end. I quarter it. They get two quarters twice a day. I have very little rind left. Grated trombocino and the tomato soup, with an immersion blender makes quite the hearty soup. Too much habanero! Bring out the sour cream. Featured event: Self Reliance Voices: How Resilient Is Your Kitchen Sponsor 1: The Wealthsteading Podcast Sponsor 2: The Kangen Water Collective Livestream Schedule Tomorrow, 12:30PM - Shawn Mills and John Willis Thursday Live 7pm: SRF Speaker Highlight Friday, 9:30am: Homestead Happenings Tales from the Prepper Pantry Getting things rolling for the Voiced Webinar Smoked Meatloaf Freeze Dryer Mishap - troubleshooting Freezer Reorganization Mint and potroast Weekly Shopping Report From Joe We went into Dollar Tree for the first time in quite a while this Friday. The food coolers were decently stocked. I didn't see any big changes. Home Depot price online of a 2x4x8 is still $3.48. Aldi. I've seen a few new faces in there, both stocking shelves and at the registers. Staple prices were: bread (20 oz. white): 1.35 (+); eggs: $2.46 (-); whole milk: $2.86 (-); heavy cream: $5.39; OJ: $3.45; butter: $3.79 (+); bacon: $3.99; potatoes: $4.49; sugar: $2.99; flour: $2.35; and 80% lean ground beef: $3.79. Rural King. Sonia thought there were a number of empty shelves around, primarily in the livestock area. A gallon of untainted regular gasoline remains at $3.599. Operation Independence Another Hipcamper is coming through, $25 in the hopper Main topic of the Show: #My3Things For Difficult Times We haven't talked about My3Things in awhile I mean, that is why we build the life we choose on our terms, right? NEW FOLKS: What #My3Things is Best practice: Include Family and Establish Consensus Tips for #my3things success in hard time 10 minutes a day to re-evaluate the Big Picture and what has changed My 1 Three Thing Time method versus completion method ROI on time and outsourcing No Kill List Using the areas of focus to keep good care of yourself and those around you Listen closely to your body Redefining weekends and days Do I do the worksheet every day? (What I really really do) All in all: What would happen without #my3things What has declined The garden production Spending more $ so the budget is tighter Number of events and meetups Declutter Project R & D time Speaking engagements and interviews Tired What has gone well Knowing WHAT to outsource so that I can Keeping focus on the important over the urgent - but usually addressing the urgent Preventing things that need not go wrong Legends, SRF, Operation Eyesore, Coffee, Time with Family, Personal Health Progress, Livestock You can navigate hard time while preserving your highest priorities, your mental and physical health, and still move the ball forward on important life goals - and #My3Things the best crutch I have found. Make it a great week! GUYS! Don't forget about the cookbook, Cook With What You Have by Nicole Sauce and Mama Sauce. Community Follow me on Nostr: npub1u2vu695j5wfnxsxpwpth2jnzwxx5fat7vc63eth07dez9arnrezsdeafsv Mewe Group: https://mewe.com/join/lftn Telegram Group: https://t.me/LFTNGroup Odysee: https://odysee.com/$/invite/@livingfree:b Resources Membership Sign Up Holler Roast Coffee Harvest Right Affiliate Link  

So much of the world has become R-rated...and X-Rated. Sexuality. Cuss words. Pornography. Ads. Vapung,. Drugs. Sexting. Etc... It's hard to raise a good kid with a good, moral heart in this world. It can be scary. But have hope, with the right tools, you can do it! This episode is a life-changer! Go deeper with Sean at www.SaveMyFamily.us 

Skyline Church held a Parenting Seminar with speaker Pastor Ray Johnston on Sunday, April 28 . The topic was "Raising G-Rated Kids in an X-Rated World."Ray Johnston is the Senior Pastor of Bayside Church in Granite Bay, CA. A 20-year veteran of both youth and adult ministry, he's the founding pastor of Bayside Church, which has grown to over 20,000 in twenty years. A veteran pastor and visionary leader, Ray believes the church is called to outreach, spiritual growth, and equipping our leaders. In addition to his tireless efforts at Bayside, Ray serves as president of Developing Effective Leaders and has authored four books, all of which contain his trademark wit and dynamic style. Ray also speaks frequently at conferences, leadership training events, family camps, and national youth events.

Grated A**fest (S4E7 - It's the Great Pumpkin, Sam Winchester) The boys find themselves in a small town on Halloweekend, and their job is to prevent a seal from being broken: The Raising of Samhain (pronounced sam-hayn…not like the Irish holiday of Samhain, which is correctly pronounced as sow-in). Brigid recalls a Halloween when, while trick-or-treating, a man opened the door and dropped a piece of pocket-candy and a used tissue into their bag. Uriel compares humans to sea monkeys. Samhain's biggest weakness is that he just needs glasses. We hope you understand Simlish, because we're reticulating splines here on this episode of 3 Idjits In A Pod!   CW: graphic violence, insanely gross but impressive practical effects, drug use, harm to minors   Follow us on the interwebs! https://twitter.com/3IdjitsPod https://instagram.com/3IdjitsPod    Email us at: 3idjitspod@gmail.com If you had a good time hanging out with us, please consider leaving a 5 star rating and review on Apple and Spotify to help others find us!

To help you better understand why Jim is the way he is, we invited his Mom, Ellie, to join us for a special episode.  As you will see, she held her own and in spite of a technical blunder--she told us she couldn't hear anything through the headphones, and only after it was over did Mark discover her headphones weren't plugged in.  It's a fun episode and one that is very G-Rated.Fertile Myrtle and Mr Seeds (really--it's a clean one)RoundaboutsYoung Jim storiesGrammar PoliceCollege life / The CharlestonCell phone/FacebookWorry WartHow do you was a washcloth?Under indulgingFrogsThe LandBeer Cans#ThanksMom#CallYourMom

Subscribe to Shane Torres' YouTube page to watch his new special “The Blue Eyed Mexican” premiering December 10th at 4PM PST: https://www.youtube.com/channel/UCYqBZNLk2Vf-ErSOb_sqMew?sub_confirmation=1    Colin Quinn and Nick Di Paolo not-so-patiently watch as I cook them Chicken Parm Sandwiches in this season 1 flashback.  We also talk about how the industry is changing and Colin's hatred of cheese.   Follow Colin Quinn: https://www.instagram.com/iamcolinquinn    Follow Nick Di Paolo: https://www.instagram.com/nickdipaolo    This episode is brought to you by BetterHelp. Get 10% off your first month at https://www.BetterHelp.com/burning    Subscribe to the new Something's Burning podcast page  Apple Podcasts: https://podcasts.apple.com/us/podcast/somethings-burning/id1702241962  Spotify:  https://open.spotify.com/show/37IbtDi4z3z6HRtnbAi25Z?si=72718abc47344336   CHICKEN PARMESAN SANDWICHES   INGREDIENTS: * Boneless, skinless chicken breasts * AP flour * Large eggs * Panko breadcrumbs * Kosher salt * Black pepper * Olive oil * Tomato sauce (store-bought or homemade) * Grated parmesan  * Sliced provolone * Baguettes   STEPS: 1. Put chicken breasts between 2 pieces of parchment and pound down with a mallet until about ¼” thick. 2. In separate bowls, set up a dredging station:     * Flour in one bowl     * Beaten eggs in one bowl     * Panko breadcrumbs in one bowl 3. Season chicken with salt and pepper. 4. Dip chicken into flour, then eggs, and finally coat with panko; set aside. 5. Repeat until all the chicken is coated. 6. Heat oil in large skillet; fry chicken in batches, turning halfway until golden brown. 7. Transfer to a paper-towel lined plate to drain excess oil. 8. Slice open baguettes and place on baking tray. 9. Layer chicken on bottom slice, then sliced provolone. 10. Bake at 350° until the cheese is melted on top 11. Ladle pre-heated tomato sauce on top 12. Top with bread and slice in half.   SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg  For TOUR DATES: http://www.bertbertbert.com  For FULLY LOADED AT SEA: http://www.bertkreischercruise.com  For FULLY LOADED FESTIVAL: https://fullyloadedfestival.com     For MERCH: https://store.bertbertbert.com    Follow Me! Twitter: http://www.Twitter.com/bertkreischer   Facebook: http://www.Facebook.com/BertKreischer   Instagram: http://www.Instagram.com/bertkreischer   YouTube: http://www.YouTube.com/user/Akreischer  TikTok: http://www.TikTok.com/@bertkreischer  Text Me: https://my.community.com/bertkreischer Learn more about your ad choices. Visit megaphone.fm/adchoices

This week we talk about great Stephen King movies. Bill's choices are spotlighted in the reviews. The movie we watched is, Where angels go, trouble follows from 1968. Then in the main even Jim nearly has a meltdown as we talk about an album that Bill and Eric love. They Might Be Giants masterpiece, Flood. --- Support this podcast: https://podcasters.spotify.com/pod/show/ohnonotthempod/support

Today, Mitch and Isi discuss all things fruit; the horrors of hairy fruits and mushy apples, Mitch's preference for a cold and crunchy banana, watermelon life-hacks, surviving on coconuts, the versatilities of apples and question; what the hell a lemon posset is and if Halle Berry is actually a fruit? Interactive Transcript Support Easy English and get interactive transcripts and bonus content for all our episodes: easyenglish.fm/membership Transcript Mitch: [0:00] 12345678. Isi: [0:05] 12645678 What? 1264567. Mitch: [0:12] Easy English! Intro Mitch: 0:34 (Hello!) Hiya, welcome to the new episode of the Easy English Podcast. That is so formal. Isi: [0:39] I don't like to look at you while we record it. I have to laugh. Mitch: [0:44] We're so far away again. Isi: [0:46] Hello, down there, in the hallway. Mitch: [0:49] Yeah, it feels like we're in a hallway. Isi: [0:51] I will just directly say it. Mitch, We had The Big Veg Show (The Veg Cast. ) The Veg Cast. I hope people enjoyed it because I said it already, what comes this week. And it's The Big, Big Fruit Show. Mitch: [1:05] The Fruit Show, The Veg Cast and The Fruit Show. Isi: [1:07] Yeah, we couldn't do it both last time, so we need to talk about fruits. Mitch: [1:11] It wouldn't have been fair, though, to have thrown fruits on the ends of veg, because fruits don't... shouldn't be disrespected like that. Isi: [1:17] But fruits have a better life. Most of them are very sugary, so people usually like them more than veg. I would say. Mitch: [1:25] But we're savoury people. No, that sounds like... (We are savoury people.) That's actually a compliment. Because you can be a very unsavoury. Isi: [1:33] Will you make us a drink? Because I wanna ask our listeners for something, in between. Mitch: [1:37] Okay, feels like you're booting me out of the room, to say something private. Isi: [1:41] No, I just want a drink. Mitch: [1:42] If you'd like to listen to this podcast, without Mitch, give us a thumbs up. Isi: [1:46] What I wanted to ask, today is a little bit of a favour. You might know that, in podcast apps, where you listen to us. Um, there are several of podcast apps. It does help, if you give us a review of our podcast, on some apps you can leave a comment about our podcast. And this interaction, if you give like, a response to our podcast, will help others to find our podcast. So, if you could just today, if you like our podcast, take a second out of your day and see in your app where you can leave us a review, a comment, a rating That will be fantastic. It's weird to ask for things, but I think it would be really, really, really nice if you could help us with this. Anyway, and also, if you have questions for our podcast or for us, write us an email to podcast@english.video or on easyenglish.fm. You can also leave us an audio message. We have a section called 'Unhelpful Advice' and we are still waiting for your problems and issues to solve. Okay, now Mitch is back and we can go on with fruits. (Is margarita a fruit?) Topic of the Week Isi: [3:09] I have a few questions first, and then I would guide you through the world of fruits. Um, what is... (Come with me.) What is your favourite fruit? Mitch: [3:14] Off the top of my head, I'm thinking strawberries, but it probably isn't. But strawberries are just like, a solid fruit. Isi: [3:21] So I wanted to say peach, I really like a really good peach, but peach can be really shit as well. Mitch: [3:32] I know what yours is and it's my like, curveball, because when you... when you think of fruits, you think of sweetness. But I think, actually, if we were to really go into it, what fruit we eat the most, especially you, It would be a sour fruit. Isi: [3:48] Lemon. Yeah, lemon is probably my favourite fruit because I eat it most. Mitch: [3:53] It's my favourite pudding. Anything with lemon? Isi: [3:54] I love citrus fruits. Anyway, I love lime, love oranges... favourite pudding. Mitch: [3:59] Yeah. Anything with a lemon on it. (Lemon cake.) Lemon drizzle, for shizzle, ma nizzle, Lemon cheesecake. Isi: [4:05] Lemon posset. (Lemon posset.) Posset. Posset. Such a thing I've learned in England. Um, with watching 'Come Dine With Me'. Everybody does a lemon posset. It sounds so posh. I don't even know really what it is. It's a lemon cream or something. A lemon posset And they're always like; "for dessert, I have a lemon posset". And then you hear the other people talking in the off later in the car, and they're like; "a lemon posset, everybody's doing a lemon lemon posset and hers was not particularly good". Mitch: [4:38] I don't know what it is either. We should make one, just to sound fancy. Isi: [4:42] Lemon posset. Mitch: [4:43] Last night we had a lemon posset. Wasn't it just absolutely delightful, lemon posset. Isi: [4:47] I'll look it up now. Mitch: [4:48] I'm always very disappointed by nectarines. Isi: [4:53] Yeah! (Yeah.) Good nectarines are good. Mitch: [4:55] Yeah, but that's the... that's my I've never had a fully ripe one. I think ever. Isi: [5:01] I just looked up my least favourite fruit, and it's not in my list. So, we we have to do the list together. Um, a gooseberry Mitch: [5:10] You don't like gooseberries? Isi: [5:11] No, they're hairy. They're a weird mix of sweet and sour. And you know what they are... mushy. Mitch: [5:18] Er... mushy. Isi: [5:20] Don't like mushy foods at all. Mushy apples; urgh! Mushy bananas; urgh! Mitch: [5:26] Yeah. Oh, yeah! That That's my pet peeve. I love bananas, but they have to be kind of, not quite ripe. Isi: [5:37] No, yours are the least ripe I've ever seen. Mitch: [5:40] And in the fridge. Cold and crunchy. And probably my least favourite fruit is like a warm, mushy banana. Urgh! Urgh! Oh, I feel sick. Yours is gooseberry, because they're a bit hairy. Isi: [5:57] Yeah, gooseberry and my favourite. I don't know if my favourite would be lemon, but it has to be, because that's what I eat most. Mitch: [6:02] Uh, when you say a hairy fruit is a bit gross, isn't it? Like, have you ever eaten a kiwi? And you've forgotten to take off a little bit of the skin? And you're like, Ugh, what is that? And it's a bit of a hairy skin. Isi: [6:11] Actually, I recently learned that a lot of people eat it with the skin. You can eat the skin. You just eat it like that. Mitch: [6:16] That's disgusting. Isi: [6:17] OK, my favourites are strawberry, peach, mango, lemon. Mitch: [6:21] Yeah. Oh, I have one as well. Sorry. Do we have time for this last one? (No, we do.) I really want to use it more, but I don't know how to use it. And maybe, if anyone has a good recipe or a good way to like, cook it or prepare it. I really, really like rhubarb. Isi: [6:38] I love rhubarb. (I love the taste of rhubarb.) Rhubarb season is at the same time as strawberry. Mitch: [6:44] Oh, really? (I think so.) But I don't really know how to do it, but maybe someone who's listening can send us either a voice message to easyenglish.fm or write to us at podcast@easyenglish.video. Isi: [6:57] Yeah. Um... how do you? Yeah, how do you eat rhubarb in England? I've only seen it in cakes in... in Germany, I can just say we cook it, with a hell lot of sugar. (Where? In the oven or in a pan?) in a in a pot. (In a pot?) Yeah, you cook it and it kind of gets like this soupy, slimy mass. Sounds disgusting. It's quite good. And you can eat it with strawberries or with like, a vanilla sauce or something like this. Let's go now, through the berries. Strawberry, we already talked about. (Good berry.) Blueberry. Mitch: [7:28] I really like blueberries. Isi: [7:32] You like it more than me. We eat it basically every day. I still eat them. They're nice. Mitch: [7:36] Blueberry muffin. Isi: [7:38] Yeah, but you know what I don't like? And you often do it. Blueberry smoothies. Mitch: [7:43] Oh, I love the blueberry smoothy. Isi: [7:44] Too much blueberry. Then it is overbearing, isn't it? I like blueberries, I like them... I actually like both parts of them. Some are like, really big and not so sour, but really like, fresh. And then there're the little ones, that are super sour, both are good. Mitch: [7:58] Blueberries are... is a not safe for work fruit because, the skin always manages to sort of, somehow wrap itself around your teeth. Isi: [8:05] Mm, Yeah. And what is very English and maybe you can say how it's used here, is blackcurrant. Mitch: [8:15] Just someone saying blackcurrant makes you think of being like three years old with a glass of blackcurrant squash. I'm sure many other kids from the who grew up in the nineties, might think of that. Isi: [8:25] Which are the ones that we often see on our walks. Just recently, we saw a lot of them. They look like raspberries, but black. Mitch: [8:32] Oh, isn't that a gooseberry (No.) Blackberry? Yeah. Must be. Isi: [8:36] Like you don't know what a gooseberry is. Google Gooseberry now, so that you understand my. Mitch: [8:42] Goose... berry. They're not hairy. Isi: [8:47] They are hairy. Mitch: [8:49] Yeah? In this, they're not. Wait, it looks a bit like a grape. Which ones are hairy, though? Hairy fruits. Google is suggesting; "Are you thinking of Halle Berry?" Isi: [9:09] We stop with the berries, I'm not educated enough on berries. So citrus fruits, love citrus fruits. Mitch: [9:13] Yeah, absolutely. I have an issue, though. That I've never figured out, is that I don't know the difference between an orange, a tangerine and a clementine. I couldn't tell you what was what, or are they all types of oranges? Are clementines also oranges? And... is that what it is? Isi: [9:32] Clementines are the ones that you eat around like... (But is it an orange?) in winter and around Christmas and you peel them, right? That's clementines. Well yeah, I guess they're part of an orange. Then you have. Do you know kumquats? Mitch: [9:43] Yeah. Is that an orange? (Yeah. Blood oranges.) Oh, nice in a cocktail. Isi: [9:49] Valencia oranges. Best for juicing. Tangerines, juice for sweeter take on orange juice. Okay. Mitch: [9:56] Really, Tangerine? Isi: [9:58] Navel. Navel oranges, most common variety. And Seville/Seville Oranges. Perfect for marmalades. There you go. But these are the... that was the ultimate guide to winter oranges and tangerines. So there must be others as well. Mitch: [10:14] Right. Oranges is like the franchise. And then inside the franchise, there's different types. (Businesses of oranges.) Isi: [10:24] Ok, lime; amazing. (Love limes.) Ah, lime on... in drinks, on food. Basically, you can... you can put a bit of lime juice on nearly every food and it's good. Mitch: [10:35] Yeah. Really. Isi: [10:36] Melons. What's your favourite melon? Mitch: [10:41] Oh, I only know water and just like the yellow... what are the yellow melons called? (It says your honey dew.) Honey melon? Isi: [10:49] I like most, honey. (Really?) And then watermelon. Mitch: [10:51] More than... really. Isi: [10:54] Yeah, because I... I came to terms with watermelon, because you like it a lot. And we often have it in summer. And it's nice. It has to be good. We learnt how they have to look, but cannot explain it now, because I already forgot. Mitch: [11:06] Life hack. Not what you expect. It's the opposite of what you're expecting. Isi: [11:10] Yeah. Look it up. Google it. (The less round) How should the watermelon look? Mitch: [11:12] The less circular, the better, right? I think it was. Isi: [11:16] I think, yeah. And it should even be a bit yellow and weird. Mitch: [11:18] Yeah, circle and green is just not good. It has to be sort of like oblong and a bit brown and a bit yellow, I think. Isi: [11:25] Well, look it up yourself, please. I hope you don't have guarantees on that. So watermelon is nice. I like watermelon a lot, in a combination with, like, um, savoury, um, like feta, for example. Mitch: [11:36] Oh, yeah. Good shout Isi: [11:37] Um, feta cheese, watermelon, some balsamic... (Glaze.) glaze. And, um, some mint leafs. So, that's really good. Mitch: [11:50] I love the glaze. We should get that on Asda. Isi: [11:53] I'm getting hungry again. We always do this before food. Um, and but honey is also good. Also good with cheese. (Honey's not fruit!) Uh, honey melon, sorry. That also works very well. People that eat meat often eat it with, uh, in Germany, at least with ham. (Really?) That works very well, yeah. Mitch: [12:12] Oh yeah, we have ham and pineapple. Isi: [12:14] See. Stone fruits, Mitch. Cherries. Mitch: [12:19] I like cherries. (Like, or love?) Just like, 'cos you... It's a lot of. Is that when you're eating, there's a lot of this noise, like this. Not for say, for work, either. Just like the... blueberry. Isi: [12:41] Yeah, I'm not a big fan of cherries. I have to say I eat them, but I don't buy them, ever. Mitch: [12:47] I don't know what you do with it. They're selfish veg... like, fruits right? They don't really go with anything else, do they? What have you ever had a cherry with? Isi: [12:54] Yeah. And also like, cherry juice or so. It's too intense. Um, OK, we go in the world of tropical fruits. Bananas, we already talked about. (Yeah!) Coconuts, we had coconut yoghurt today. Mitch: [13:05] Coconut milk, I like. Coconut milk in any Asian dish. Isi: [13:11] Yeah, coconut milk is good. Do you like coconut meat or flesh? Or how do you call that? Mitch: [13:18] Doesn't it give you diarrhoea? (No! you've never eaten coconut?) I played a survival game once on the PlayStation. And if you... If you eat too many, you have diarrhoea for two days. Isi: [13:28] Oh dear, Oh! You know, Amarula is from the marula fruit. Mitch: [13:34] Oh, I love Amarula. Isi: [13:36] And I think the fruit is eaten by elephants. And that's why the big elephant is on it. Mitch: [13:40] Ah, that makes sense. Amarula fruit. Isi: [13:44] What do we forget? Oh, well, we forgot the big, I think the, the fruits of both our nations, probably. (Go on.) What is the... the fruit, that exactly now you get. Mitch: [14:00] Potatoes aren't fruit. The fruit of our nation? Both our nations? Isi: [14:08] Apples. Mitch: [14:09] Oh yeah, how did I not think about that. Isi: [14:12] Apples are eaten all day, every day. Apple juice, apple sauce. Apple sauce is a very English thing. Oh no, actually very German, too. With Reibekuchen. Mitch: [14:19] I tell you what is a very English thing with apples. (Apple mint sauce.) Cider. Isi: [14:26] Cider. Yeah, you see, it is a fruit of your nation. Mitch: [14:28] Have you ever had a proper cider? Isi: [14:32] Uh, I have... I have had cider... (Not Strongbow.) recently, at at our friends in London. I had cider. Mitch: [14:38] Did you? Oh, yeah, you did. Isi: [14:39] Yeah, a tiny glass, a cute little, tiny glass to try it. But it was too sweet for my liking. Mitch: [14:45] Oh God. Doesn't it make you realise that western... northwestern fruits are so boring, in comparison? Do you know what I mean? Do you think there are Mexican people saying; "Oh, do you know what I really love? Apples." Isi: [14:58] Maybe. Yeah, for sure. (No.) Yes. Mitch: [14:59] No. Not when you've got limes. I'm jealous. Let's go live in Mexico and just drink margaritas and mojitos all day. (Maybe we should do that. You know.) Caipirinhas. Isi: [15:10] We had apples today in our big yoghurt, with different fruits. Then it's OK. Um, the apples that I had were really small apples and like, red and green. And they were like, I only like apples when they are sour and hard. No mushy, no sweet, no nothing. Mitch: [15:25] Oh, really? Uh, we never talked about this. How have we never spoken about our favourite type of apple. Isi: [15:32] I know. I like Blackburn. (Blackburn?) Braeburn. Sorry. (Blackburn!) Blackburn is a place here. Bra. Braeburn, Braeburn, Braeburn. Mitch: [15:42] And what's your least favourite? Oh, there's actually way more than I ever heard. Isi: [15:45] I don't know what the mushy ones are called. Mitch: [15:48] I hate a pink lady. Isi: [15:50] Aren't they not mushy. Mitch: [15:52] They can get pretty mushy. That and a jazz. (Mashy, or mushy?) Mushy. That and a jazz apple. I like a Granny Smith. Isi: [16:01] Are those the green ones. (The green hard sour, more sour ones. ) Mm. Yeah, that's better. I also don't really like, uh, apple juice. Apple sauce, yes. Apple sauce was a good Reibekuchen. Which is like a... basically like a... hash browns. It's a bit like a big hash brown, isn't it? With apples. Mitch: [16:16] Yeah, that's right. Deep fried eggy, soaked, potato. (Grated potato.) Grated potato with egg and... Isi: [16:24] Made into like a dough with egg and... Mitch: [16:24] Did you know there's so many... one, two... there's Granny Smith, Fuji, Pink Lady, Honey Crisp, Envy, Gala, Pazazz, Jazz, Red Delicious, Braeburn, Cameo, Holston, Golden Delicious, Lady Alice, Hidden Rose Ambrosia... there's so many apples. Isi: [16:44] Oh, yeah. Jazz apple. I just see it here. Mitch: [16:45] 25 types of apples. Incredible. Isi: [16:48] Probably even more. Mitch: [16:49] Can I tell you one you've not mentioned yet, which I really like. I love plantain. Isi: [16:55] Ooh, I love plantain, too. Is that a fruit or a veg? Mitch: [16:58] Isn't it just a savoury banana? Isi: [17:01] Yeah, it is, but, uh, it's not the same as a... it's not... it's not the same as a banana. Mitch: [17:05] Mm. In, uh, England, because of Jamaican, uh, connections. Empiric connections, I might... might add. uh, it's quite often you can find plantain. And specifically, one thing I love. I'm not in ages. Plantain crisps. Salted plantain crisps. Isi: [17:22] Hm. So good. I love plantain. Absolutely love it. Plantain, you can also have sweet, by the way, if you wait long enough, you can also bake them. Mitch: [17:31] Oh right, maybe that's what I should get instead of bananas. Isi: [17:35] Hm... you cannot have them in your yoghurt. Um, do you... do you, uh, know a pomelo? I don't know if it if this is in English the same. It's written the same as I would say it in German. It's pomelo. (You know it?) Yeah. ( What is that?) Pomelo. Um, Google it. Mitch: [17:54] Po... pomelo, pomelo? Isi: [17:55] I mean, yeah, it looks a bit like a melon from outside. It is more like an orange. (Oh, yeah, it does.) Or like a grapefruit. Look from inside. It looks more. Mitch: [18:03] It has segments as well. Isi: [18:04] It has segments like oranges or grapefruits, and it is very dry. You can really break off the segments, sometimes. It's not that all the juice... like, it's not messy. Um, I like it, it's super, super healthy. I think. Mitch: [18:19] It has anti-aging properties. (You see!) Fights cancer. Isi: [18:22] Better get to know about it. Yeah. No, it's really healthy. It's really good. I mean, this list is long. I could now just, go up and down with it. Sweet Dakota rose watermelon. Mitch: [18:35] People gonna ask; what... what did you do on your Friday night? Isi: [18:38] Tawa tawa, tawa tawa. I don't know. Uh, what do we do? Mitch: [18:43] You'll never guess what. We had a wild night. (What is a Thornberry?) We spoke about fruit. Isi: [18:44] I've heard of a thornberry. I think we have to stop The Big Fruit Cast now. Mitch: [18:54] Fruit Show? Isi: [18:54] Um, OK, we have to stop this now. The fruits are taking over my mind. Um, it was nice to talk to you about fruits. Mitch: [19:04] Yeah, I feel like I know you better now that I know that you like a Granny Smith. Isi: [19:07] I... I don't even know a Granny Smith. (Oh, you said you like the green ones.) Ah so, yeah. Ah so. Mitch: [19:09] Ah so. Sour fruits, are the best kind of fruits. Isi: [19:16] Sour foods in general, yeah. Yeah, everything has to be sour, not bananas, though. Mitch: [19:21] Cheers to that, on your margarita. Isi: [19:24] And, um yeah, hope you like fruits. It's healthy. Eat them. Five a day. Bye. (And I hope all your dreams come true.) Te-ra! (Te-ra!)

We talk about the almost absence of G rated films in the theaters.  Honey, I Blew Up the Family Film #GRated #familymovies #familymovie #boxofficehits #filmtok #filmratings #boxoffice #movietheater #AlexisSoloski #nyt #smarticlepodcast #podcast #smarticle @ASoloski @nytimes @Smarticleshow @BDDoble @larryolson  threads.net/@smarticleshow @brand.dobes The Smarticle Podcast

Usually our longest podcast of the year. Full of key Fantasy Football gems and nuggets to help you win your fantasy football leagues and ace your fantasy football drafts. A brief Biblical lesson to feed your spirit while broadening your fantasy football knowledge. G-Rated and family friendly from beginning to end. Appropriate for all ages. --- Send in a voice message: https://podcasters.spotify.com/pod/show/holihandicapper/message

Damo's Dish is proudly supported by Cobram Estate - Australia's most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria. Aglio e Olio from Taste.com.au Recipe HERE. Ingredients 375g dried spaghettini 1/3 cup extra virgin olive oil 5 garlic cloves, crushed 1/2 tsp chilli flakes (optional) Grated parmesan (or vegetarian hard cheese), to serve Method Step 1 Cook pasta in a saucepan of boiling salted water, following packet directions until tender. Drain, reserving 1/4 cup liquid. Step 2 Heat oil in a large, non-stick frying pan over medium-low heat. Add garlic and chilli, if using. Cook for 1 to 2 minutes or until fragrant. Add pasta and reserved cooking liquid. Season with salt and pepper. Cook, tossing, for 1 to 2 minutes or until combined and heated through. Serve sprinkled with parmesan and parsley. Learn more about your ad choices. Visit megaphone.fm/adchoices

ICYMI: Later, with Mo'Kelly Presents – An update on the Hollywood strike as call for an end are on the rise AND a look at the lack of G-Rated films for families…PLUS – The infamous Fyre Festival is back and, presale tickets are already sold out - on KFI AM 640 – Live everywhere on the iHeartRadio app

Hello!First of all, my thoughts go to all wildfire victims, the world over. It seems that Europe and North America are burning all summer with no end in sight. It is heartbreaking to watch it on the news in real time. The deadly wildfires wept through Hawaii recently, and even though I had this episode researched and recorded for a few months, I kept thinking about the release last week, since the catastrophic wildfires in Maui swept through a whole town. I was in two mind releasing it but in the end the rich, beautiful gastronomic history and myths of these islands needed to be told and appreciated by as many people as possible. Hawaiian Pineapple: Sliced, Crushed or Grated. “Picked ripe, canned right”The kindly sun of the tropics, tempered by the trade winds of the pacific; the gentle rain that brings bloom and fruit to almost every inch of soil in Hawaii. The dew of morning and the mellow evening light- all these you will find in a can of Hawaiian pineapple.Always ask for Hawaiian Pineapple - no matter what brand so long as it comes from Hawaii. Sold everywhere. Sliced, grated or crushed. - Saturday Evening Post, May 3, 1913.What are the images you firstly get when you hear Hawaii? Pineapples? Well forget them! Pineapples came from Brazil. So why is Hawaii so much in our imagination wedded with pineapples and tiki?In this episode we'll get to grips with the colonial recent past and how still resonates in the islands, but most importantly, we'll dive into the ancient Polynesian culture.What is taro, breadfruit and the famed "ahupua'a"? Join me to explore the ancient myths of creation of Hawaii and her foods!The Delicious LegacySupport this show http://supporter.acast.com/the-delicious-legacy. If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Cass (@devotedDruid), DJ (@CardgardenMTG), and Jason (@jasonEAlt) are back together for quite the whirlwind of an episode talking about doctor who, set speculation, and Commander Masters. Make sure to check us out on Youtube because everything is better with video. https://www.youtube.com/BrainstormBrewery Check Out Manscaped.com and use code BSB for 20% off and free shipping 05:23...

In today's episode we talk about, How Our Grammy Is Half Robot, The Moss / Milky Chance & Young The Giant LIVE, Blinky Flashers, and MUCH MORE! --- Support this podcast: https://podcasters.spotify.com/pod/show/okaythatsweird/support

HOUR 2: Do International & G League players ruin draft interest? Kevin Millar of MLB Network goes around the diamond with Mraz & Bogusch. Did the DA Show lose another legend?

I finally let my Producer, Nat share her story (which I refused to listen too last week) and ... it's not half bad. I also chat to my good friend Mandy Catalano who runs LiSTNR Radio on the HIT network. Due to it being live radio, I had to turn my story into a G-rated version, and yes it was one of the hardest things I've attempted to do. I also run through a creepy list of near death experiences - oooh! LINKS Follow @Amanda.Catalano on Instagram  Follow @HitNetworkAus on Instagram  Follow @christianhull on Instagram  Follow @listnrentertainment on Instagram   CREDITS Host: Christian HullProducer: Natalie Turner Audio Imager: Nial Fernandes Social Producer: Amber Lowther Supervising Producer: Elise Cooper  Find more great podcasts like this at www.listnr.com/  See omny.fm/listener for privacy information.

I finally let my Producer, Nat share her story (which I refused to listen too last week) and ... it's not half bad. I also chat to my good friend Mandy Catalano who runs LiSTNR Radio on the HIT network. Due to it being live radio, I had to turn my story into a G-rated version, and yes it was one of the hardest things I've attempted to do. I also run through a creepy list of near death experiences - oooh! LINKS Follow @Amanda.Catalano on Instagram Follow @HitNetworkAus on Instagram Follow @christianhull on Instagram CREDITS Host: Christian HullProducer: Natalie Turner Audio Imager: Nial Fernandes Social Producer: Amber Lowther Supervising Producer: Elise Cooper Support me!: https://www.patreon.com/christianhull

A fun flashback to the 89 ride we witnessed from the Andy Martinez on Graded Coconut draw in 2006 in Hemiston.Andy Martinez breaks the Farm City arena record with an 89 pt ride on Calgary Stampede's Grated Coconut in Hermiston, 2006. Grated Coconut won the PRCA Bareback Horse of the Year a record 6 times. He goes back to Tooke's Gray Wolf.https://www.feeksvision.comhttps://www.tookebuckinghorses.com

Pastor Jordan Easley wraps up the "You Asked For It" Message Series – addressing some of the most requested subjects that have been submitted over the past year. These represent some of the hottest topics of conversation happening in our culture right now.

"There is a problem plaguing intimate relationship today. No one talks about it. Few recognize it. But almost everyone can feel it... On some level, deep down, people aren't satisfied with their sex life or intimate relationship, and they want more."-Playing With FireJustin Patrick Pierce and Londin Angel Winters are parents, business partners, best friends and passionate lovers. Known internationally for their transformative work in personal growth and sacred intimacy, they have dedicated their lives to love. They help others deepen in their relationships, overcome the challenges of long-term commitment and learn how to grow spiritually and sexually with an intimate partner. They teach workshops and offer private coaching to individuals and couples all over the world. Get their new book Playing With Fire HERE!CONNECT WITH JUSTIN + LONDIN: Justin // Londin OUR LINKS + DISCOUNTSMushyLove Latte (discount: MEDICIN)Immune Intel AHCCWild Pastures Meat Subscription Box (20% off and free shipping)Our favorite Reishi KING CoffeeOrganifi (20% discount: MIMIFIT)See all our favorite products on The Medicin CabinetCONNECT WITH USOur websiteMimi's IG // Chase's IG // The Medicin IGSound from Zapsplat.com

Leave it to Super Ghost to turn a G-Rated movie into an R-Rated review! Gerry and Greg are joined by the OG Ghosts - Sam and Scott - in this special episode where we sit down to go over our thoughts and impressions of the Super Mario Bros Movie. The gang talks about all the fun references, pros and cons, what we would want from the sequel, and the numerology of body fluids! Oh boy! --- Send in a voice message: https://podcasters.spotify.com/pod/show/superghostradio/message

There's no particular rhyme or reason for what's on our agenda this week, save for the fact that each item has either piqued our interest or seriously rocked our boat.Product-wise we're championing Sake Sling, a new ready-to-drink sake-based cocktail developed by the late Wayne Collins. But if you're in the mood for something stronger, London Rye from the East London Liquor Co should definitely do the trick.Our book choice is A Sense Of Place, a veritable treasure trove of beautiful prose and stunning photography zoning in on the lesser known delights of the whisky world – and because we know you so well now, we're letting you in on one of our favourite lesser known bars, the truly delightful 45 Jermyn Street. Speaking of true delights, we're thrilled to have Claridges Director of Bars Denis Broci guesting on the podcast this week. Tune in to hear what's on the menu in the three bars he presides over and why they should definitely be on your radar.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Art de Vie40ml Martell VS Cognca20ml freshly brewed filter coffee20ml sugar syrup (2:1)Grated chocolate (minimum 70%)Method:Shake the first four ingredients over ice and strain into a chilled Nick & Nora glass.45 Jermyn StreetA Sense of Place: A Journey Around Scotland's WhiskyClaridge'sEast London Liquor Co London Rye WhiskySake SlingThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

We are talking about the “G” in ESG in this episode with David Duffy, the CEO and Co-Founder of The Corporate Governance Institute. Learn why ESG is driving the focus of Boards today, and what their roles and responsibilities are for delivering the company's ESG strategy. Also learn how Non-Executive Board members help with supporting the Executives responsible for delivering these goals with their domain expertise. Find out how you can “Level Up” by completing on-line training for aspiring board members through The Corporate Governance Institute. This and much more in this "G" Rated episode. Thanks to our Sponsors: Cascade Environmental, The Institute of Hazardous Materials Management, and Pace Analytical #esg #corporategovernance #sustainability #climatechange #corporate #governance #boardofdirectors #leadership #mindset #digital #management #marketing #business #personality #skills #training #board

To support this ministry financially, visit: https://www.oneplace.com/donate/1452/29

To support this ministry financially, visit: https://www.oneplace.com/donate/1452/29

To support this ministry financially, visit: https://www.oneplace.com/donate/1452/29

All Home Care Matters was honored to welcome Joe Hausch, John Wright, and Roger Anunsen to the show to discuss Photavia. Photavia is is a unique video content company. We are time travelers. We are movie makers with purpose. PHOTAVIA creates all-inclusive short video experiences via art/photography, part video/musical experience, part education and part history. Science: We follow the science that shows pleasant thoughts invoked by visual memory triggers can be of therapeutic benefit to individuals, caregivers and families dealing with dementia, Alzheimer's, and PTSD, among others. Art: Our lifelong learning tools that we are developing continuously can reduce anxiety and stress, create reminiscence, and ignite inter-generational conversations with "art that triggers memories”. Edutainment: Our unique licensing agreements and focus on the The LIFE Picture Collection™ and photos from LIFE Magazine provides incredible iconic content for our G-Rated short two-minute programs that engage, educate and enhance environments. We create Reminisce with Relevance. Cognitive Enhancement and Engagement Tool: With the specific cognitive benefits of Photo Reminiscence Therapy through all of our programming, we are perfect for seniors in any continuum of care, great in discovery meetings, important for families and extremely good for many living with Dementia or Alzheimer's. We can harness the power to Reminisce and there are so many positive health outcomes being discovered every day. In our recent “new world” presentations of new programs with various clients and communities, we are experiencing the Health & Social Benefits of Reminiscing with Relevance™ in real time. We watch better living through imagery happen every day. We're changing caregiving and lives.

From edgy rap star, to now a chart-topping country star, Jelly Roll meets Lorianne and Charlie, the family-friendly broadcast team he watched on television, never imagining he would one day be the top star on their show. Likewise, Crook & Chase never imagined a tattooed, cuss-loving, party animal rap artist would take country music by storm and capture their hearts. A fun and fascinating conversation as Crook & Chase: Nashville Chats with Jelly Roll. Get ready to be scattered, smothered, and covered!See omnystudio.com/listener for privacy information.

It's that time of year again: Clark's birthday! And for The Mister of the Darks birthday movie he picked the always entertaining Elvira! .

Sam Morril and Brian Simpson join me in becoming real men: with steaks, cigars, and whiskey Follow Sam: https://www.instagram.com/sammorril/?hl=en Follow Brian: https://www.instagram.com/bscomedian/?hl=en Get Season 1 of Something's Burning, brand new merch, and the full UNCUT version at https://bertyboyproductions.com/somethings-burning  Creamed Spinach - Unsalted butter - Chopped yellow onion - Salt - Black pepper - Cayenne Pepper - Fresh baby spinach - Garlic - Block of Cream cheese - Grated parmesan cheese   1. In a Dutch oven, melt butter. 2. Add onion, salt, pepper and cayenne (optional). 3. Add spinach in handfuls; cook until wilted 4. Add garlic 5. Add cream cheese and continue cooking until melted. 6. Add parmesan cheese; stir to combine 7. Remove from heat; season with salt and pepper to taste   Creamy Au Gratin Potatoes - Russet potatoes; thinly sliced - Butter - Medium onion - Salt and Black pepper - All-purpose flour - Milk - Shredded cheddar cheese   1. Butter a casserole dish 2. Layer ½ of the potatoes in the pan; season with salt and pepper 3. In a medium saucepan, melt butter 4. Gradually whisk in flour and salt to make a roux 5. Slowly add milk, whisking well as you pour to avoid lumps 6. Continue cooking until mixture is thickened 7. Add cheddar cheese and stir until melted. 8. Pour cheese sauce over potatoes and cover with foil 9. Bake at 400° until potatoes are tender and sauce is bubbly (1-1 ½ hrs)   Steak - Steak (filets) - Omaha Steak seasoning   1. Flash sear on stove on one side for 2-3 min 2. Flip steak and immediately put into oven at 300° 3. Cook until desired temp (9-11 min for medium rare)   This episode is brought to you by Omaha Steaks. Visit http://www.omahasteaks.com and use code BURNING to get The Perfect Gift Package for just $99.99   This episode is also brought to you by Better Help. Get 10% off your first month with the discount code “BURNING” at http://www.betterhelp.com/burning   This episode is also brought to you by Made In Cookware. Go to http://www.madeincookware.com/burning to get 15% off full priced items.   This episode is also brought to you by Manscaped. Go to http://www.manscaped.com/burning for 20% off plus free shipping.   Follow Me! Twitter: http://www.Twitter.com/bertkreischer   Facebook: http://www.Facebook.com/BertKreischer   Instagram: http://www.Instagram.com/bertkreischer   YouTube: http://www.YouTube.com/user/Akreischer  TikTok: http://www.TikTok.com/@bertkreischer  Text Me: https://my.community.com/bertkreischer   

The guys excitedly sit down to speak with representatives, Gen, Khee and Ming of the First Asian Underwater Rugby Team, Singapore.  You read that correctly, underwater rugby.  Trust me, it's a thing and it's growing in popularity.  Take a moment to watch a match on YouTube.  You'll thank me.  I'll wait... ...and we're back.   See?  I told you!  It tires me out just watching them swim like that. Jay and Nick speak with Gen, Khee, and Ming about their involvement in the sport and their team, it's origination, the rules of the game and where they see the sport in the future. Apparently Nick wants to play just so he can wear a speedo (avert your eyes!  This is a G-Rated podcast!) The First Asian Team Underwater Rugby www.fatuwr.com The Dive Table www.thedivetable.com Fish Dive Surf, Inc. www.fishdivesurf.com Gardner Underwater www.gardnerunderwater.com --- Send in a voice message: https://anchor.fm/daniel-porter73/message If you enjoyed this episode and want to be a part of this growing community, you can join us in a couple of ways: Subscribe to the podcast so you get notified when new episodes drop; Leave a rating wherever you listen to your podcasts; Send the link to the show; thedivetable.com to a dive buddy, your dive team, or your last scuba instructor. Share your thoughts with us by leaving us a voicemail here on our website or say howdy. Also visit us at, www.fishdivesurf.com --- Send in a voice message: https://anchor.fm/daniel-porter73/message

Do you use a secret ingredient in one of your meals to make it taste fantastic or to add nutrients? In today's episode I talk about one of my secret ingredients for my homemade tomato sauce. It is the one, the only...drumroll please....THE CARROT! I use carrots for 3 reasons: to reduce the acidity of the tomatoes to add a natural sweetness instead of using sugar to sneakily add extra veggies to my kids dietary repertoire Growing up with an Italian mother, purchasing jarred sauce was a BIG SIN in my family (LOL) so I have never done that. I have always made my own. If you would like my recipe, click here to see the video or if you don't like videos, I have posted it below. INGREDIENTS: Three 28oz cans Italian plum tomatoes Garlic, chopped (never let anyone tell you how much garlic to use...even me!) Two or three Tablespoons olive oil One small carrot, grated on a plane grater (not shredded, minced, chopped, sliced or diced. GRATED, I mean it!) Fresh basil, chopped, or about 2 teaspoons dried herbs of your choice Salt and pepper to taste METHOD: In a large pan on medium heat, saute garlic in olive oil just until fragrant (about 30 seconds) Pour in tomatoes with juice Add in grated carrot Add dried herbs if using (if using fresh basil, wait until the end) Stir and mash up tomatoes with masher or back of a fork (alternatively you can run them through the blender BEFORE cooking) Cover pot and bring to boil Bring heat to low, take the cover half off of the pot and let simmer about 30-40 minutes until the sauce thickens to your preference. Add fresh basil and serve Makes a healthy amount of sauce, but if it's too much, freeze it. Keeps in the freezer for 6 months. When ready, either thaw or pop it frozen in a covered pot on low heat. Stir occasionally and serve when hot. --- Support this podcast: https://podcasters.spotify.com/pod/show/downstairsfordinner/support

Comedians, Jim Jefferies & Forrest Shaw hang out and watch me make a bloomin' onion, Vegemite beer cheese dip, lamb lollipops, and an Oreo Vegemite cheesecake. Watch on Youtube: https://www.youtube.com/watch?v=lQ7UrTZOar8 Follow Jim Instagram: https://www.instagram.com/jimjefferies  Twitter: https://twitter.com/jimjefferies    Follow Forrest Instagram: https://www.instagram.com/forrestshaw/  Twitter: https://twitter.com/forrestshaw    Get Season 1 of Something's Burning AND brand new merch at https://bertyboyproductions.com/somethings-burning     BLOOMIN' ONION   INGREDIENTS Sweet onion, like Vidalia Flour Cayenne pepper Paprika Dried thyme Dried oregano Ground cumin Salt and pepper Eggs Whole milk Frying oil     Steps Slice pointy side of onion off, then peel.  Place onion cut-side down on cutting board Starting ½” from the root, make a downward cut all the way through.  Continue all the way around the onion. Combine flour, cayenne, paprika, thyme, oregano, cumin, and black pepper in one bowl Combine eggs, milk, and one cup water; whisk Place onion in a separate bowl, flower-up and pour the flour mixture all over, making sure to get all in between the “petals.” Fully submerge floured onion in egg mixture, spooning it on top if necessary. Repeat flour process  Heat at least 3” inches of frying oil in a Dutch oven Carefully lower the onion into the oil; fry about 3-4 minutes. Turn over and cook until golden brown. Drain on paper towels before serving     VEGEMITE BEER CHEESE DIP   INGREDIENTS   Flour Salt Unsalted butter Milk Beer Vegemite Mustard powder Paprika Chicken salt Grated gouda   Steps Melt butter in a sauce pan over medium heat Add flour and stir, then lower heat to medium-low. Add beer, stirring continuously. Once thickened slightly, add milk and stir until thick again. Add Vegemite, mustard powder, paprika, and chicken salt.  Stir to combine and reduce heat to low. Add grated cheese, one handful at a time.  Stir quickly to combine before adding more handfuls. Pour into serving dish.     LAMB LOLLIPOPS   INGREDIENTS Malt syrup Vegemite Zest and juice of lemon Lamb cutlets Olive oil   Steps Combine malt syrup, Vegemite, and lemon juice in a bowl.  Set aside Drizzle cutlets with oil, salt, and pepper Heat a large frying pan on high heat.  Cook cutlets for 2 min on each side for medium-rare. Rest, loosely covered in foil. Dip cutlets in malt mixture and serve.   This episode is brought to you by Solo Stove. Get an extra $10 off when you use the code “BURNING” at http://www.solostove.com    Get a 60-day free trial at http://www.shipstation.com/burning Thanks to ShipStation for sponsoring the show!  For all TOUR DATE & MERCH click HERE: http://www.bertbertbert.com  Twitter: http://www.Twitter.com/bertkreischer  Facebook: http://www.Facebook.com/BertKreischer  Instagram: http://www.Instagram.com/bertkreischer  Youtube: http://www.Youtube.com/user/Akreischer 

Busby Berkeley in the Amazon Approachability: 10/10 (G-Rated monster picture) Content Warnings: it's as approachable as anything Up Next: Madhouse (1981) RandomHorror9 T-Shirts! Hosts: Jeffrey Cranor & Cecil Baldwin (Find more of their work on Welcome to Night Vale) Editing: Grant Stewart Logo: David Baldwin Random Horror 9 Patreon Twitter & Instagram: @RandomHorror9 We are part of Night Vale Presents

Every month on THE IRON LIST, the Patrons of the Critically Acclaimed Network get to pick a topic for a giant-sized episode! This month William Bibbiani and Witney Seibold each pick ten live-action movies that happen to be rated "G" by the Motion Picture Association of America, to see just how ambitious and incredible these often undervalued films can be! Subscribe on Patreon at www.patreon.com/criticallyacclaimednetwork for exclusive content and exciting rewards, like bonus episodes, commentary tracks and much, much more! And visit our TeePublic page to buy shirts, mugs and other exciting merchandise!  And if you want soap, be sure to check out M. Lopes da Silva's Etsy store: SaltCatSoap! Email us at letters@criticallyacclaimed.net, so we can read your correspondence and answer YOUR questions in future episodes! Follow us on Twitter at @CriticAcclaim, join the official Fan Club on Facebook, follow Bibbs at @WilliamBibbiani and follow Witney at @WitneySeibold, and head on over to www.criticallyacclaimed.net for all their podcasts, reviews and more!  Support the show: https://www.patreon.com//criticallyacclaimednetwork See omnystudio.com/listener for privacy information.