Equine gait
POPULARITY
12 episodes with galloping
10 episodes with galloping
2 episodes with galloping
6 episodes with galloping
2 episodes with galloping
2 episodes with galloping
2 episodes with galloping
2 episodes with galloping
2 episodes with galloping
Horses have long been a powerful and enduring motif in artistic expression across cultures and centuries. In the modern history of Chinese art, Xu Beihong stands as the most iconic master of horse painting. By seamlessly blending traditional Chinese brushwork with Western artistic techniques, his galloping horses came to embody freedom, resilience, and an indomitable fighting spirit. In this podcast, we take a closer look at Xu Beihong and his celebrated horse paintings.
In this eagerly awaited update in The Case of the Missing Santa, Matty and Hannah bring you new developments in Warkworth’s shocking cosy crime ... Just four days after being installed by Matty’s letterbox to spread seasonal cheer, our festive hero was abducted. Only cloth fragments remained. A community is rocked. A missing person investigation is ongoing ... Following official police correspondence, a bulletin to all staff, and active roadside and community page speculation, a person of interest has emerged. Motives have been discussed. Alibis are questionable. An interrogation may be imminent. The detectives are honing in. The file remains open. We will not rest. Forever at your service, DI Matilda Green and DI Hannah Davison Missed the start of the investigation? Head to: Galloping forth, Santa’s ghetto, and petty revenge! on Spotify Galloping forth, Santa’s ghetto, and petty revenge! on Apple Got leads, evidence, or hot tips? Email the investigation hotline, hello@untidypodcast.com or DM us @untidypodcast If you’re enjoying Untidy, the best way to show your support is by tapping the ‘+ follow’ button in your podcast app and subscribing on YouTube! That way, fresh episodes will always be ready and waiting for you. Help us to keep building this supportive community – share an episode with a mate, and chuck us a 5-star review – it helps more people find our Untidy, unfiltered, and relatable chats. Thank you for listening, contributing and supporting this independent production! We’re grateful to have you here! – Hannah & Matty xx Don’t forget! Untidy is made for YOU – the people right at the heart of this steaming hot mess! Follow the show and DM us on Instagram @untidypodcast or email hello@untidypodcast.com. Your stories and ideas to help shape the show! Find us online at Untidy podcast. Find Matilda at @matootles and get your copy of The Feel Good Guide. Find Hannah at @hannahedavison and her My Big Moments children’s books at @mybigmoments. Enter code UNTIDY at checkout for 10% off your order.See omnystudio.com/listener for privacy information.
In this episode, the hooves are replaced by horse-hair: the Morin Khuur speaks, sighs and gallops in the hands of the soloist Morin Khuur performer Chaoke Jiletu. You'll feel 180 nylon filaments tremble like prairie grass, and learn why the bow is called the instrument's "two legs." Just let the steppe gallop straight into your headphones.
Galloping Goose Member Dismissed — Pressure, Accountability, & ReactionsToday on Black Dragon Biker TV, we're covering several developing stories that highlight how accountability, media pressure, and public response are increasingly shaping outcomes in the biker world. A Galloping Goose MC member who was seen in a viral video beating a woman in a bar has reportedly been dismissed from the club. The question many are asking now is whether internal discipline alone drove that decision—or whether pressure from social media, including commentary from creator Bill Staxx, played a role. We'll talk about how outside voices influence internal club actions in today's climate.️ In another developing case, Unknown Bikers MC members are reportedly being labeled “persons of interest” in a targeted barroom slashing in Luzerne. We'll discuss what “person of interest” actually means, what's being alleged, and why wording matters in these situations.
In this episode, the hooves are replaced by horse-hair: the Morin Khuur speaks, sighs and gallops in the hands of the soloist Morin Khuur performer Chaoke Jiletu. You'll feel 180 nylon filaments tremble like prairie grass, and learn why the bow is called the instrument's “two legs.” Just let the steppe gallop straight into your headphones.
In this episode of Untidy, Matilda and Hannah are ready to swing open the stable door, be slapped on the rumps, and gallop forth into 2026 for the year of the horse! They share their theme words for the year, vaguely remember what they promised themselves for the previous year, and are off on an ambitious trajectory, considering they're but a few weeks in. Slightly overwhelmed by being in a real-life studio, they recover to tidy up a bit of salutations housekeeping, Matty shares her first rant for the year, and a new cosy crime investigation is launched. What do you have to say for yourselves Warkworth??? (Any tips, leads, suspects or evidence to report? Email hello@untidypodcast.com or DM us immediately.) Hannah high-fives a fellow butt-hose enthusiast and shares a 'chef's kiss' listener story of her petty revenge. As always, thanks for being here. It means the world! Send in your words of the year, petty dramas and revenge stories, and anything else you would like to report! If you’re enjoying Untidy, the best way to show your support is by tapping the ‘+ follow’ button in your podcast app and subscribing on YouTube! That way, fresh episodes will always be ready and waiting for you. Help us to keep building this supportive community – share an episode with a mate, and chuck us a 5-star review – it helps more people find our Untidy, unfiltered, and relatable chats. Thank you for listening, contributing and supporting this independent production! We’re grateful to have you here! – Hannah & Matty xx Don’t forget! Untidy is made for YOU – the people right at the heart of this steaming hot mess! Follow the show and DM us on Instagram @untidypodcast or email hello@untidypodcast.com. Your stories and ideas to help shape the show! Find us online at Untidy podcast. Find Matilda at @matootles and get your copy of The Feel Good Guide. Find Hannah at @hannahedavison and her My Big Moments children’s books at @mybigmoments. Enter code UNTIDY at checkout for 10% off your order.See omnystudio.com/listener for privacy information.
Today we're heading to Portugal to explore the beautiful world of Dom Cavalo in Portugal. We've brought together two unique perspectives to give you the full story: Ana Confraria gives us an insider's look at the daily life, the training, and the incredible horses that live there. Naomi Oliver talks about the big picture of horse travel and what riders today are actually looking for in a dream vacation. You'll learn how Dom Cavalo mixes old-school Lusitano traditions with top-notch care to create an authentic experience that puts the horse first. Listen in...HORSES IN THE MORNING Episode 3848 – Show Notes & Links:Host: Meghan Brady of the Equestrian Travel AssociationPresenting Sponsor: Equestrian Travel Association | Facebook | InstagramGuest: Ana Confraria and Naomi Oliver from Dom Cavalo in PortugalRecipe: COZIDO À PORTUGUESA (The most traditional Portuguese food) or PORTUGUESE STEW that needs no introduction. It name reveals everything: Portuguese meats, sausages, and vegetables cooked together.It's recognized as one of the oldest dishes in Portuguese cuisine, a typically home-cooked meal, and is easily found on the menus of traditional restaurants.In reality, it's not 100% Portuguese in origin, as there's a very similar recipe in Spain, "olla podrida" or "cocido," in France "Pot-au-feu," and in Italy "Bollito misto." The ingredients and flavors vary slightly, but the technique used is always the same: cooking food in water over low heat.What truly distinguishes Portuguese Stew from stews in the rest of Europe are the sausages. And these are essential in any version of Portuguese Stew.Each region has its own preferred meats and vegetables, but a proper Cozido (Portuguese stew) must include at least one meat sausage and one blood sausage, pig's ear, turnip, and Portuguese cabbage.INGREDIENTS:300 grams of beef for braising½ pig's trotter1 small pig's ear300 grams of streaky bacon300 grams of pork ribs1 meat chorizo1 black pudding1 blood chorizo1 farinheira sausage1 small Portuguese cabbage1 small Savoy cabbage2 medium turnips2 medium potatoes2 carrots1 measure of rice (350ml)1 measure of the broth in which the meats were cooked, 1 measure of water.PREPARATION:Start by cooking all the meats and sausages in the same pot with water, salt, and pepper. As they cook, set them aside.First the farinheira (a type of sausage) and blood sausage, then the morcela (blood sausage) and beef sausage. Next, the spare ribs and streaky bacon. Finally, the chiado (a type of sausage), pig's ear, and beef, which take the longest to cook.Then use the broth from the meats to prepare the remaining ingredients for the stew.Start by heating a drizzle of olive oil in a pan, fry 1 cup of rice – about 350ml – and add 1 measure of broth and another of water. Season with pepper and cook for 18-20 minutes. Adjust the salt if you think the broth is bland.In another pan, reserve broth to heat 2 small cans of white beans.Next, prepare the
Today we're heading to Portugal to explore the beautiful world of Dom Cavalo in Portugal. We've brought together two unique perspectives to give you the full story: Ana Confraria gives us an insider's look at the daily life, the training, and the incredible horses that live there. Naomi Oliver talks about the big picture of horse travel and what riders today are actually looking for in a dream vacation. You'll learn how Dom Cavalo mixes old-school Lusitano traditions with top-notch care to create an authentic experience that puts the horse first. Listen in...HORSES IN THE MORNING Episode 3848 – Show Notes & Links:Host: Meghan Brady of the Equestrian Travel AssociationPresenting Sponsor: Equestrian Travel Association | Facebook | InstagramGuest: Ana Confraria and Naomi Oliver from Dom Cavalo in PortugalRecipe: COZIDO À PORTUGUESA (The most traditional Portuguese food) or PORTUGUESE STEW that needs no introduction. It name reveals everything: Portuguese meats, sausages, and vegetables cooked together.It's recognized as one of the oldest dishes in Portuguese cuisine, a typically home-cooked meal, and is easily found on the menus of traditional restaurants.In reality, it's not 100% Portuguese in origin, as there's a very similar recipe in Spain, "olla podrida" or "cocido," in France "Pot-au-feu," and in Italy "Bollito misto." The ingredients and flavors vary slightly, but the technique used is always the same: cooking food in water over low heat.What truly distinguishes Portuguese Stew from stews in the rest of Europe are the sausages. And these are essential in any version of Portuguese Stew.Each region has its own preferred meats and vegetables, but a proper Cozido (Portuguese stew) must include at least one meat sausage and one blood sausage, pig's ear, turnip, and Portuguese cabbage.INGREDIENTS:300 grams of beef for braising½ pig's trotter1 small pig's ear300 grams of streaky bacon300 grams of pork ribs1 meat chorizo1 black pudding1 blood chorizo1 farinheira sausage1 small Portuguese cabbage1 small Savoy cabbage2 medium turnips2 medium potatoes2 carrots1 measure of rice (350ml)1 measure of the broth in which the meats were cooked, 1 measure of water.PREPARATION:Start by cooking all the meats and sausages in the same pot with water, salt, and pepper. As they cook, set them aside.First the farinheira (a type of sausage) and blood sausage, then the morcela (blood sausage) and beef sausage. Next, the spare ribs and streaky bacon. Finally, the chiado (a type of sausage), pig's ear, and beef, which take the longest to cook.Then use the broth from the meats to prepare the remaining ingredients for the stew.Start by heating a drizzle of olive oil in a pan, fry 1 cup of rice – about 350ml – and add 1 measure of broth and another of water. Season with pepper and cook for 18-20 minutes. Adjust the salt if you think the broth is bland.In another pan, reserve broth to heat 2 small cans of white beans.Next, prepare the
EDITORIAL: Helping senior citizens cope with galloping inflation | Dec. 23, 2025Subscribe to The Manila Times Channel - https://tmt.ph/YTSubscribeVisit our website at [https://www.manilatimes.net](https://www.manilatimes.net/)Follow us:Facebook - https://tmt.ph/facebookInstagram - https://tmt.ph/instagramTwitter - https://tmt.ph/twitterDailyMotion - https://tmt.ph/dailymotionSubscribe to our Digital Edition - https://tmt.ph/digitalCheck out our Podcasts:Spotify - https://tmt.ph/spotifyApple Podcasts - https://tmt.ph/applepodcastsAmazon Music - https://tmt.ph/amazonmusicDeezer: https://tmt.ph/deezerStitcher: https://tmt.ph/stitcherTune In: https://tmt.ph/tunein#TheManilaTimes#VoiceOfTheTimes Hosted on Acast. See acast.com/privacy for more information.
Happy Holidays! In this episode we talked to Max Wade, the owner of Galloping Goat Grazing, and Michael "Scial" Scialdone, Bosque Project Manager with the Pueblo of Sandia Environment Department. Max and Scial explained how utilizing goats for targeted grazing allows problematic vegetation to be removed, and can help reduce the risk of devastating wildfires in our wildland/urban interfaces. Relevant links: Check out Galloping Goat Grazing and the services offered by Max Wade and his herd here: https://www.gallopinggoatgrazing.com/Read more in High Country News about Scial and Max's work to reduce wildfire risk in New Mexico: https://www.hcn.org/articles/south-wildfire-pueblos-in-new-mexico-turn-to-goats-for-fire-management/If you're enjoying this podcast, please consider rating us and/or leaving us a review on Apple Podcasts, Podcast Addict, or Podchaser. Thanks!Follow us on Twitter @RainShinePodNever miss an episode! Sign up to get an email alert whenever a new episode publishes (http://eepurl.com/hRuJ5H)Have a suggestion for a future episode? Please tell us!Come Rain or Shine affiliate links:DOI Southwest CASC: https://www.swcasc.arizona.edu/EcoImpact Solutions: https://www.ecoimpactsolutions.org/
In this inspiring episode of Galloping Getaways, Meghan Brady sits down with Rita Soares, visionary leader and co-founder of one of Portugal's most celebrated equestrian and wine estates. Together, they explore how this family-run haven has become a global symbol of luxury, sustainability, and horse welfare — where fine wines, gourmet cuisine, and Lusitano horses coexist in harmony.Rita shares her journey from dream to legacy: how she built a destination rooted in authenticity, her approach to responsible equestrian tourism, and what makes Malhadinha Nova a proud Equestrian Travel Association (ETA) member.HORSES IN THE MORNING Episode 3828 – Show Notes & Links:Host: Meghan Brady of the Equestrian Travel AssociationPresenting Sponsor: Equestrian Travel Association | Facebook | InstagramGuest: Rita Soares of Herdade da Malhadinha NovaRecipe: Sericaia1/2 liter milk (remove 2 tablespoons for a bowl)200 g sugar6 eggs1 heaped tablespoon wheat flour1 heaped tablespoon cornstarch1 cinnamon stick1 strip of lemon peelCinnamon for sprinklingA pinch of saltSTEP-BY-STEP RECIPE: Place the milk (don't forget to remove 2 tablespoons) in a saucepan with the lemon peel, cinnamon stick, and sugar, and simmer until it boils. Separate the egg yolks from the whites and beat the whites until stiff. Set aside. Add the 2 tablespoons of milk and the two types of flour (mixed and sifted) to the egg yolks. Mix everything well with a wooden spoon until you have a smooth mixture, without any lumps. The mixture should be completely smooth.Then add this mixture to the milk, which has now boiled. Mix well, return to a low heat and stir until thickened. This cooking process usually takes about 15 minutes.Turn off the heat and stir to cool slightly. Then add the egg whites and fold in with a wooden spoon. Mix well. (Only add the egg whites when the mixture is lukewarm, almost cold).Finally, spoon the mixture into a deep earthenware dish (do not smooth it out, just shake the dish) and sprinkle with plenty of cinnamon.Bake at 350°F and when it starts to rise, tap it a few times and bake for 35 minutes.Do the toothpick test: if the center is dry, it's ready. Let it cool and serve with Elvas plums, along with their syrup.
In this inspiring episode of Galloping Getaways, Meghan Brady sits down with Rita Soares, visionary leader and co-founder of one of Portugal's most celebrated equestrian and wine estates. Together, they explore how this family-run haven has become a global symbol of luxury, sustainability, and horse welfare — where fine wines, gourmet cuisine, and Lusitano horses coexist in harmony.Rita shares her journey from dream to legacy: how she built a destination rooted in authenticity, her approach to responsible equestrian tourism, and what makes Malhadinha Nova a proud Equestrian Travel Association (ETA) member.HORSES IN THE MORNING Episode 3828 – Show Notes & Links:Host: Meghan Brady of the Equestrian Travel AssociationPresenting Sponsor: Equestrian Travel Association | Facebook | InstagramGuest: Rita Soares of Herdade da Malhadinha NovaRecipe: Sericaia1/2 liter milk (remove 2 tablespoons for a bowl)200 g sugar6 eggs1 heaped tablespoon wheat flour1 heaped tablespoon cornstarch1 cinnamon stick1 strip of lemon peelCinnamon for sprinklingA pinch of saltSTEP-BY-STEP RECIPE: Place the milk (don't forget to remove 2 tablespoons) in a saucepan with the lemon peel, cinnamon stick, and sugar, and simmer until it boils. Separate the egg yolks from the whites and beat the whites until stiff. Set aside. Add the 2 tablespoons of milk and the two types of flour (mixed and sifted) to the egg yolks. Mix everything well with a wooden spoon until you have a smooth mixture, without any lumps. The mixture should be completely smooth.Then add this mixture to the milk, which has now boiled. Mix well, return to a low heat and stir until thickened. This cooking process usually takes about 15 minutes.Turn off the heat and stir to cool slightly. Then add the egg whites and fold in with a wooden spoon. Mix well. (Only add the egg whites when the mixture is lukewarm, almost cold).Finally, spoon the mixture into a deep earthenware dish (do not smooth it out, just shake the dish) and sprinkle with plenty of cinnamon.Bake at 350°F and when it starts to rise, tap it a few times and bake for 35 minutes.Do the toothpick test: if the center is dry, it's ready. Let it cool and serve with Elvas plums, along with their syrup.
What happens when a Massachusetts mother sees something so bizarre, it leaves her family questioning everything they thought they knew about their backyard?In this unforgettable episode, we sit down with Carrie, a lifelong Bay Stater who shares her chilling 2008 encounter with a white, orangutan-like creature sprinting across School Street in Agawam — in the middle of a suburban neighborhood. Initially dismissed as a prank or escaped zoo animal, the truth becomes stranger the more she digs — especially after hearing similar reports from the Quabbin Reservoir and beyond.You'll hear about an eerie galloping motion, a backyard sighting by her son, and how a sudden memory unlocked years later reshaped her beliefs.
In this episode, I sit down with Ailey Weng, a talented high school senior who's making waves in the equestrian world, and a friend of mine. Join us as we dive into their passion for horse riding, exploring the techniques that set them apart in the saddle. We discuss the challenges of balancing rigorous training with schoolwork, sharing insights on time management and dedication. Plus, we tackle common stereotypes about horse riding and uncover what it truly takes to excel in this demanding sport. Tune in for an inspiring conversation filled with tips, stories, and a glimpse into the life of a young rider on the rise!
I'm delighted to welcome the wonderful Miranda Hart to our podcast. We cover many topics, from the importance of joyfulness and humor in life to her iconic character Ms. Bates in Jane Austen's 'Emma'. Miranda opens up about the challenges she faced during her career and the inspiration behind her book, 'I Haven't Been Entirely Honest With You'. We chat about the intricacies of British humor, the pressures of performing in front of a studio audience, and the technical aspects of comedy. Miranda also shares personal stories about her health struggles, finding strength in vulnerability, and her unique approach to writing, which includes 'treasures of darkness' she discovered through her own experiences. Join us for this heartfelt and humorous conversation, complete with aspirations for future gallops around the garden and cherished moments of British comedic history.00:56 Discussing British Humor and Sitcoms01:45 Miranda's Memorable Roles and Experiences03:00 The Art of Comedy and Scriptwriting07:51 Challenges and Vulnerability in Acting09:24 Miranda's Book and Personal Treasures13:08 Living with Chronic Illness19:39 Finding Joy and Future PlansYou can hear more episodes of Lady Carnarvon's Official Podcasts at https://www.ladycarnarvon.com/podcast/New episodes are published on the first day of every month.
We sit down with Lola Michelin to explore her transformative Cosmic Cowgirl Camp. Lola shares her passion for rewilding the inner cowgirl, encouraging women to reconnect with nature, embrace their authentic selves, and embark on a soulful journey of self-discovery—all without needing horse experience. Tune in to discover how Lola's innovative retreat empowers women to rediscover their wild spirit and foster deeper connections with nature and themselves.HORSES IN THE MORNING Episode 3697 – Show Notes & Links:Host: Meghan Brady of the Equestrian Travel AssociationPresenting Sponsor: Equestrian Travel Association | Facebook | InstagramGuest: Lola Michelin of Cosmic Cowgirl CampRecipe:Ingredients: 1 large mango diced10 strawberries diced½ red bell pepper diced2 ears of corn kernels removed¼ cup shallot minced (about 2 medium)½ jalapeno minced (or to taste)1 14 ounce can white navy beans drained and rinsed½ cup cilantro minced¼ cup mint minced¼ cup basil mincedtortilla chipsDressing:¼ cup apple cider vinegar2 tablespoons lime juice add the zest for an extra lime-y kick1½ tablespoons hot honey or regular honey for a mild version1 teaspoon Dijon mustard½ teaspoon onion powder or garlic powder½ teaspoon salt plus more to taste½ teaspoon cumin or chili powder for more heat¼ cup extra virgin olive oil or expeller-pressed canola oilInstructionsCombine the fruits, veggies, beans and herbs in a bowl.1 large mango,10 strawberries,½ red bell pepper,2 ears of corn,¼ cup shallot,½ jalapeno,1 14 ounce can white navy beans,½ cup cilantro,¼ cup mint,¼ cup basilWhisk together all of the dressing ingredients except the oil. Add the oil in a steady stream, whisking vigorously until it's incorporated. Taste and adjust the flavor to your liking…add salt if needed, lime juice for more tartness, or honey for more sweetness. There's already plenty of sweetness from the mango and strawberry, so don't overdo it!¼ cup apple cider vinegar,2 tablespoons lime juice,1½ tablespoons hot honey,1 teaspoon Dijon mustard,½ teaspoon onion powder,½ teaspoon salt,½ teaspoon cumin,¼ cup extra virgin olive oilAdd about ⅔ of the dressing to the remaining ingredients and toss to combine. Taste and make sure there's enough dressing, add more a couple of tablespoons at a time. Everything should be lightly coated, not dripping with dressing.If you can give it at least an hour to marinate, it'll be even better! Serve with tortilla chips. It's best the first day, but will be good for 2-3 days.
In this inspiring episode of Galloping Getaways, we sit down with Lola Michelin to explore her transformative Cosmic Cowgirl Camp. Lola shares her passion for rewilding the inner cowgirl, encouraging women to reconnect with nature, embrace their authentic selves, and embark on a soulful journey of self-discovery—all without needing horse experience. Tune in to discover how Lola's innovative retreat empowers women to rediscover their wild spirit and foster deeper connections with nature and themselves.HORSES IN THE MORNING Episode 3697 – Show Notes & Links:Host: Meghan Brady of the Equestrian Travel AssociationPresenting Sponsor: Equestrian Travel Association | Facebook | InstagramGuest: Lola Michelin of Cosmic Cowgirl CampRecipe:Ingredients: 1 large mango diced10 strawberries diced½ red bell pepper diced2 ears of corn kernels removed¼ cup shallot minced (about 2 medium)½ jalapeno minced (or to taste)1 14 ounce can white navy beans drained and rinsed½ cup cilantro minced¼ cup mint minced¼ cup basil mincedtortilla chipsDressing:¼ cup apple cider vinegar2 tablespoons lime juice add the zest for an extra lime-y kick1½ tablespoons hot honey or regular honey for a mild version1 teaspoon Dijon mustard½ teaspoon onion powder or garlic powder½ teaspoon salt plus more to taste½ teaspoon cumin or chili powder for more heat¼ cup extra virgin olive oil or expeller-pressed canola oilInstructionsCombine the fruits, veggies, beans and herbs in a bowl.1 large mango,10 strawberries,½ red bell pepper,2 ears of corn,¼ cup shallot,½ jalapeno,1 14 ounce can white navy beans,½ cup cilantro,¼ cup mint,¼ cup basilWhisk together all of the dressing ingredients except the oil. Add the oil in a steady stream, whisking vigorously until it's incorporated. Taste and adjust the flavor to your liking…add salt if needed, lime juice for more tartness, or honey for more sweetness. There's already plenty of sweetness from the mango and strawberry, so don't overdo it!¼ cup apple cider vinegar,2 tablespoons lime juice,1½ tablespoons hot honey,1 teaspoon Dijon mustard,½ teaspoon onion powder,½ teaspoon salt,½ teaspoon cumin,¼ cup extra virgin olive oilAdd about ⅔ of the dressing to the remaining ingredients and toss to combine. Taste and make sure there's enough dressing, add more a couple of tablespoons at a time. Everything should be lightly coated, not dripping with dressing.If you can give it at least an hour to marinate, it'll be even better! Serve with tortilla chips. It's best the first day, but will be good for 2-3 days.
We sit down with Lola Michelin to explore her transformative Cosmic Cowgirl Camp. Lola shares her passion for rewilding the inner cowgirl, encouraging women to reconnect with nature, embrace their authentic selves, and embark on a soulful journey of self-discovery—all without needing horse experience. Tune in to discover how Lola's innovative retreat empowers women to rediscover their wild spirit and foster deeper connections with nature and themselves.HORSES IN THE MORNING Episode 3697 – Show Notes & Links:Host: Meghan Brady of the Equestrian Travel AssociationPresenting Sponsor: Equestrian Travel Association | Facebook | InstagramGuest: Lola Michelin of Cosmic Cowgirl CampRecipe:Ingredients: 1 large mango diced10 strawberries diced½ red bell pepper diced2 ears of corn kernels removed¼ cup shallot minced (about 2 medium)½ jalapeno minced (or to taste)1 14 ounce can white navy beans drained and rinsed½ cup cilantro minced¼ cup mint minced¼ cup basil mincedtortilla chipsDressing:¼ cup apple cider vinegar2 tablespoons lime juice add the zest for an extra lime-y kick1½ tablespoons hot honey or regular honey for a mild version1 teaspoon Dijon mustard½ teaspoon onion powder or garlic powder½ teaspoon salt plus more to taste½ teaspoon cumin or chili powder for more heat¼ cup extra virgin olive oil or expeller-pressed canola oilInstructionsCombine the fruits, veggies, beans and herbs in a bowl.1 large mango,10 strawberries,½ red bell pepper,2 ears of corn,¼ cup shallot,½ jalapeno,1 14 ounce can white navy beans,½ cup cilantro,¼ cup mint,¼ cup basilWhisk together all of the dressing ingredients except the oil. Add the oil in a steady stream, whisking vigorously until it's incorporated. Taste and adjust the flavor to your liking…add salt if needed, lime juice for more tartness, or honey for more sweetness. There's already plenty of sweetness from the mango and strawberry, so don't overdo it!¼ cup apple cider vinegar,2 tablespoons lime juice,1½ tablespoons hot honey,1 teaspoon Dijon mustard,½ teaspoon onion powder,½ teaspoon salt,½ teaspoon cumin,¼ cup extra virgin olive oilAdd about ⅔ of the dressing to the remaining ingredients and toss to combine. Taste and make sure there's enough dressing, add more a couple of tablespoons at a time. Everything should be lightly coated, not dripping with dressing.If you can give it at least an hour to marinate, it'll be even better! Serve with tortilla chips. It's best the first day, but will be good for 2-3 days.
Learning how to skillfully work with fear, anxiety, worry or any other difficult emotion is fundamental for resilience in challenging times. One way to do this is by exploring compassionate action, or what Rosamund Stone Zander and Benjamin Zander call "Being a Contribution."
Susan Henry, a travel adviser for the Equestrian Travel Association, recently returned from an unforgettable experience at Pampa Lodge in Chile. Join us as Susan shares her firsthand accounts of the breathtaking landscapes, rich culture, and unique equestrian adventures that await travelers at this stunning destination. From galloping across the picturesque pampas to indulging in the warm hospitality of the lodge, Susan's insights and stories will inspire your wanderlust and offer valuable tips for planning your next equestrian getaway. Whether you're an avid rider or simply curious about the wonders of equestrian travel, this episode promises to be a delightful journey you won't want to miss!HORSES IN THE MORNING Episode 3656 – Show Notes & Links:Host: Meghan Brady of the Equestrian Travel AssociationPresenting Sponsor: Equestrian Travel Association | Facebook | InstagramGuest: Susan Henry on her ride at the Pampa LodgeRecipe: Pisco Sour2 ounces pisco1 ounce lime juice, freshly squeezed1/2 ounce simple syrup1 egg whiteGarnish: Angostura bitters Steps:Add pisco, lime juice, simple syrup and egg white into a shaker and dry-shake (without ice) vigorously.Add ice and shake again until well-chilled.Strain into a chilled Nick & Nora glass. (Alternatively, you can strain it into a rocks glass over fresh ice.)Garnish with 3 to 5 drops of Angostura bitters. Using a straw, toothpick or similar implement, swirl the bitters into a simple design, if desired.
Susan Henry, a travel adviser for the Equestrian Travel Association, recently returned from an unforgettable experience at Pampa Lodge in Chile. Join us as Susan shares her firsthand accounts of the breathtaking landscapes, rich culture, and unique equestrian adventures that await travelers at this stunning destination. From galloping across the picturesque pampas to indulging in the warm hospitality of the lodge, Susan's insights and stories will inspire your wanderlust and offer valuable tips for planning your next equestrian getaway. Whether you're an avid rider or simply curious about the wonders of equestrian travel, this episode promises to be a delightful journey you won't want to miss!HORSES IN THE MORNING Episode 3656 – Show Notes & Links:Host: Meghan Brady of the Equestrian Travel AssociationPresenting Sponsor: Equestrian Travel Association | Facebook | InstagramGuest: Susan Henry on her ride at the Pampa LodgeRecipe: Pisco Sour2 ounces pisco1 ounce lime juice, freshly squeezed1/2 ounce simple syrup1 egg whiteGarnish: Angostura bitters Steps:Add pisco, lime juice, simple syrup and egg white into a shaker and dry-shake (without ice) vigorously.Add ice and shake again until well-chilled.Strain into a chilled Nick & Nora glass. (Alternatively, you can strain it into a rocks glass over fresh ice.)Garnish with 3 to 5 drops of Angostura bitters. Using a straw, toothpick or similar implement, swirl the bitters into a simple design, if desired.
Nahum 2-3 (NASB) Chapter 21 The one who scatters has come up against you. Man the fortress, watch the road; Strengthen your back, summon all your strength. 2 For the Lord will restore the splendor of Jacob Like the splendor of Israel, Even though devastators have devastated them And destroyed their vine branches. 3 The shields of his mighty men are colored red, The warriors are dressed in scarlet, The chariots are enveloped in flashing steel When he is prepared to march, And the cypress spears are brandished. 4 The chariots race madly in the streets, They rush wildly in the squares, Their appearance is like torches, They dash to and fro like lightning flashes. 5 He remembers his nobles; They stumble in their march, They hurry to her wall, And the mantelet is set up. 6 The gates of the rivers are opened And the palace is dissolved. 7 It is fixed: She is stripped, she is carried away, And her handmaids are moaning like the sound of doves, Beating on their breasts. 8 Though Nineveh was like a pool of water throughout her days, Now they are fleeing; "Stop, stop," But no one turns back. 9 Plunder the silver! Plunder the gold! For there is no limit to the treasure-- Wealth from every kind of desirable object. 10 She is emptied! Yes, she is desolate and waste! Hearts are melting and knees knocking! Also anguish is in the whole body And all their faces are grown pale! 11 Where is the den of the lions And the feeding place of the young lions, Where the lion, lioness and lion's cub prowled, With nothing to disturb them? 12 The lion tore enough for his cubs, Killed enough for his lionesses, And filled his lairs with prey And his dens with torn flesh. 13 "Behold, I am against you," declares the Lord of hosts. "I will burn up her chariots in smoke, a sword will devour your young lions; I will cut off your prey from the land, and no longer will the voice of your messengers be heard." Chapter 31 Woe to the bloody city, completely full of lies and pillage; Her prey never departs. 2 The noise of the whip, The noise of the rattling of the wheel, Galloping horses And bounding chariots! 3 Horsemen charging, Swords flashing, spears gleaming, Many slain, a mass of corpses, And countless dead bodies-- They stumble over the dead bodies! 4 All because of the many harlotries of the harlot, The charming one, the mistress of sorceries, Who sells nations by her harlotries And families by her sorceries. 5 "Behold, I am against you," declares the Lord of hosts; "And I will lift up your skirts over your face, And show to the nations your nakedness And to the kingdoms your disgrace. 6 "I will throw filth on you And make you vile, And set you up as a spectacle. 7 "And it will come about that all who see you Will shrink from you and say, 'Nineveh is devastated! Who will grieve for her?' Where will I seek comforters for you?" 8 Are you better than No-amon, Which was situated by the waters of the Nile, With water surrounding her, Whose rampart was the sea, Whose wall consisted of the sea? 9 Ethiopia was her might, And Egypt too, without limits. Put and Lubim were among her helpers. 10 Yet she became an exile, She went into captivity; Also her small children were dashed to pieces At the head of every street; They cast lots for her honorable men, And all her great men were bound with fetters. 11 You too will become drunk, You will be hidden. You too will search for a refuge from the enemy. 12 All your fortifications are fig trees with ripe fruit-- When shaken, they fall into the eater's mouth. 13 Behold, your people are women in your midst! The gates of your land are opened wide to your enemies; Fire consumes your gate bars. 14 Draw for yourself water for the siege! Strengthen your fortifications! Go into the clay and tread the mortar! Take hold of the brick mold! 15 There fire will consume you, The sword will cut you down; It will consume you as the locust does. Multiply yourself like the creeping locust, Multiply yourself like the swarming locust.
329 - Even Roald Dahl was shocked by the ending of his own (autobiographical?) story! Tuck in for the lurid details. :)
Capítulo 263 de tu podcast literario favorito, o eso espero, en el que te vuelvo a traer a un genio de la literatura que ya ha pasado por este podcast con la de hoy hasta en cinco ocasiones, te dejo con el gran Roald Dahl. Narrado por Xavi Villanueva !Nuevo episodio! Ya puedes disfrutar de Galloping Foxley. ROALD DAHL en ABISMOfm.
On this episode of the Adulting with Horses podcast, Heather and Natalie talk about tips for preventing cold weather colic after Ferrous had an impaction recently (thankfully recovered fully!) and Heather competes in her first off-property horse show in three decades against semi-retired adult ammy's who ride five days a week. Being a Galloping Granny is our new goal! Make sure to join our Patreon for our special full video episodes and more bonus content. Links:www.adultingwithhorsespodcast.comInstagram @adultingwithhorsespodcastTwitter @AdultingHorsesFacebook Group, The Clubhouse: https://www.facebook.com/groups/adultingwithhorsespodcast/Patreon https://www.patreon.com/AdultingWithHorsesPodcastThank you for being a little weird with us, horse girl! If you like what you hear make sure to subscribe to the podcast on your player of choice, join our Adulting with Horses Clubhouse on Facebook where you can become part of the show! Also, it's a great place to meet other horse crazy women. Thanks and see you next time! If you like what you hear but want a little more, become a Patreon member for extra bonus episodes, behind-the-scenes content with video, and more! https://www.patreon.com/AdultingWithHorsesPodcast
On this episode of the Adulting with Horses podcast, Heather and Natalie talk about tips for preventing cold weather colic after Ferrous had an impaction recently (thankfully recovered fully!) and Heather competes in her first off-property horse show in three decades against semi-retired adult ammy's who ride five days a week. Being a Galloping Granny is our new goal! Make sure to join our Patreon for our special full video episodes and more bonus content. Links:www.adultingwithhorsespodcast.comInstagram @adultingwithhorsespodcastTwitter @AdultingHorsesFacebook Group, The Clubhouse: https://www.facebook.com/groups/adultingwithhorsespodcast/Patreon https://www.patreon.com/AdultingWithHorsesPodcastThank you for being a little weird with us, horse girl! If you like what you hear make sure to subscribe to the podcast on your player of choice, join our Adulting with Horses Clubhouse on Facebook where you can become part of the show! Also, it's a great place to meet other horse crazy women. Thanks and see you next time! If you like what you hear but want a little more, become a Patreon member for extra bonus episodes, behind-the-scenes content with video, and more! https://www.patreon.com/AdultingWithHorsesPodcast
fWotD Episode 2835: Battle of Mount Austen, the Galloping Horse, and the Sea Horse Welcome to Featured Wiki of the Day, your daily dose of knowledge from Wikipedia’s finest articles.The featured article for Friday, 7 February 2025 is Battle of Mount Austen, the Galloping Horse, and the Sea Horse.The Battle of Mount Austen, the Galloping Horse, and the Sea Horse, part of which is sometimes called the Battle of the Gifu, took place from 15 December 1942 to 23 January 1943 and was primarily an engagement between United States and Imperial Japanese forces in the hills near the Matanikau River area on Guadalcanal during the Guadalcanal campaign. The U. S. forces were under the overall command of Major General Alexander Patch and the Japanese forces were under the overall command of Lieutenant General Harukichi Hyakutake.In the battle, U. S. soldiers and Marines, assisted by native Solomon Islanders, attacked Imperial Japanese Army forces defending well-fortified and entrenched positions on several hills and ridges. The most prominent hills were called Mount Austen, the Galloping Horse, and the Sea Horse by the Americans. The U. S. was attempting to destroy the Japanese forces on Guadalcanal, and the Japanese were trying to hold their defensive positions until reinforcements could arrive.Both sides experienced extreme difficulties in fighting in the thick jungles and tropical environment of the battle area. Many of the American troops were also involved in their first combat operations. The Japanese were mostly cut off from resupply and suffered greatly from malnourishment and lack of medical care. After some difficulty, the U. S. succeeded in taking Mount Austen, in the process reducing a strongly defended position called the Gifu, as well as the Galloping Horse and the Sea Horse. In the meantime, the Japanese decided to abandon Guadalcanal and withdrew to the west coast of the island. From there most of the surviving Japanese troops were successfully evacuated during the first week of February 1943.This recording reflects the Wikipedia text as of 00:41 UTC on Friday, 7 February 2025.For the full current version of the article, see Battle of Mount Austen, the Galloping Horse, and the Sea Horse on Wikipedia.This podcast uses content from Wikipedia under the Creative Commons Attribution-ShareAlike License.Visit our archives at wikioftheday.com and subscribe to stay updated on new episodes.Follow us on Mastodon at @wikioftheday@masto.ai.Also check out Curmudgeon's Corner, a current events podcast.Until next time, I'm standard Joey.
We take you on a journey to the stunning White Stallion Ranch in Tucson, Arizona. Nestled against the breathtaking backdrop of the Sonoran Desert, this picturesque ranch offers an authentic Western experience like no other. At White Stallion Ranch, guests can immerse themselves in a world of adventure with horseback riding, thrilling rodeo events, and cozy evenings around a crackling campfire. Join us as we uncover the captivating stories, delightful activities, and unique charm of this remarkable destination, where every moment feels like a scene from a classic Western film. Listen in...HORSES IN THE MORNING Episode 3611 – Show Notes & Links:Host: Meghan Brady of the Equestrian Travel AssociationPresenting Sponsor: Equestrian Travel Association | Facebook | InstagramGuest: Russell True and Steven Clauson of White Stallion Ranch | Facebook | InstagramRecipe:Delicious Steak FajitasIngredients: 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon smoked paprika 3 cloves garlic, minced Kosher salt and freshly ground black pepper, to taste 1 ½ pounds flat iron steak 2 ½ tablespoons canola oil, divided 1 red bell pepper, cut into strips 1 yellow bell pepper, cut into strips 1 red onion, cut into wedgesInstructions: Preheat grill to medium high heat. In a small bowl, combine chili powder, cumin, paprika, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Season steak with chili powder mixture. Brush steak with 1 tablespoon canola oil. Add steak to grill, and cook, flipping once, until desired doneness, about 4-5 minutes per side for medium rare. Let rest 5 minutes. Season bell peppers and onion with remaining 1 1/2 tablespoons canola oil; season with salt and pepper, to taste. Add bell peppers and onion to grill, and cook, turning occasionally, until charred and tender, about 6-8 minutes. Thinly slice steak against the grain and serve with bell peppers and onion.
We take you on a journey to the stunning White Stallion Ranch in Tucson, Arizona. Nestled against the breathtaking backdrop of the Sonoran Desert, this picturesque ranch offers an authentic Western experience like no other. At White Stallion Ranch, guests can immerse themselves in a world of adventure with horseback riding, thrilling rodeo events, and cozy evenings around a crackling campfire. Join us as we uncover the captivating stories, delightful activities, and unique charm of this remarkable destination, where every moment feels like a scene from a classic Western film. Listen in...HORSES IN THE MORNING Episode 3611 – Show Notes & Links:Host: Meghan Brady of the Equestrian Travel AssociationPresenting Sponsor: Equestrian Travel Association | Facebook | InstagramGuest: Russell True and Steven Clauson of White Stallion Ranch | Facebook | InstagramRecipe:Delicious Steak FajitasIngredients: 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon smoked paprika 3 cloves garlic, minced Kosher salt and freshly ground black pepper, to taste 1 ½ pounds flat iron steak 2 ½ tablespoons canola oil, divided 1 red bell pepper, cut into strips 1 yellow bell pepper, cut into strips 1 red onion, cut into wedgesInstructions: Preheat grill to medium high heat. In a small bowl, combine chili powder, cumin, paprika, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Season steak with chili powder mixture. Brush steak with 1 tablespoon canola oil. Add steak to grill, and cook, flipping once, until desired doneness, about 4-5 minutes per side for medium rare. Let rest 5 minutes. Season bell peppers and onion with remaining 1 1/2 tablespoons canola oil; season with salt and pepper, to taste. Add bell peppers and onion to grill, and cook, turning occasionally, until charred and tender, about 6-8 minutes. Thinly slice steak against the grain and serve with bell peppers and onion.
We explore the stunning Echo Valley Ranch and Spa, a hidden gem nestled in the breathtaking landscape of British Columbia. As you tune in, imagine the serene sounds of nature surrounding you, with the soft rustle of pine trees and the distant echoes of horses galloping across open fields. Echo Valley offers an unparalleled equestrian experience, combining luxury accommodations with authentic ranch life. From guided trail rides through picturesque valleys to relaxing spa treatments that rejuvenate both body and spirit, this destination is a paradise for horse lovers and wellness seekers alike. Join us as we delve into the unique offerings of Echo Valley Ranch and Spa, where adventure and relaxation seamlessly intertwine, creating unforgettable memories in the heart of nature.HORSES IN THE MORNING Episode 3592 – Show Notes & Links:Host: Meghan Brady of the Equestrian Travel AssociationPresenting Sponsor: Equestrian Travel Association | Facebook | InstagramGuest: Marina Crameri of Echo Valley Ranch and Spa | Facebook | InstagramRecipe:Best Spring Rolls ever:Ingredients:50 g chopped onions100 g thinly slicedcarrots100 g thinly slicedcabbage30 g rice noodles (softly soaked and sliced)3 tbsp soy saucea pinch of salta pinch of pepperspring roll paperfrying oilFry onions until translucent. Add the carrots, cabbage and rice vermicelli and stir until cooked. Add soya sauce, salt and pepper - mix well. Let it cool and then roll up the spring rolls. Frying the spring rolls.
We explore the stunning Echo Valley Ranch and Spa, a hidden gem nestled in the breathtaking landscape of British Columbia. As you tune in, imagine the serene sounds of nature surrounding you, with the soft rustle of pine trees and the distant echoes of horses galloping across open fields. Echo Valley offers an unparalleled equestrian experience, combining luxury accommodations with authentic ranch life. From guided trail rides through picturesque valleys to relaxing spa treatments that rejuvenate both body and spirit, this destination is a paradise for horse lovers and wellness seekers alike. Join us as we delve into the unique offerings of Echo Valley Ranch and Spa, where adventure and relaxation seamlessly intertwine, creating unforgettable memories in the heart of nature.HORSES IN THE MORNING Episode 3592 – Show Notes & Links:Host: Meghan Brady of the Equestrian Travel AssociationPresenting Sponsor: Equestrian Travel Association | Facebook | InstagramGuest: Marina Crameri of Echo Valley Ranch and Spa | Facebook | InstagramRecipe:Best Spring Rolls ever:Ingredients:50 g chopped onions100 g thinly slicedcarrots100 g thinly slicedcabbage30 g rice noodles (softly soaked and sliced)3 tbsp soy saucea pinch of salta pinch of pepperspring roll paperfrying oilFry onions until translucent. Add the carrots, cabbage and rice vermicelli and stir until cooked. Add soya sauce, salt and pepper - mix well. Let it cool and then roll up the spring rolls. Frying the spring rolls.
"It's like those three missing girls from Springfield that still haven't been found... it's just been an ongoing thing."On 7 June 1992, Sherrill Levitt, 47, her daughter Suzanne Streeter, 19, and Suzanne's friend Stacy McCall, 18, vanished without a trace. Despite decades of investigation and multiple efforts to revive the case, authorities have continually faced the same dead ends encountered in the initial probe.Over the years, the mystery has captivated amateur sleuths and online communities, who've developed countless theories in an attempt to explain the trio's disappearance. Now, as the 33rd anniversary approaches, their fate remains one of the most frustratingly unsolved cases in modern history...Part 5/5Research, writing, hosting, and production by Micheal WhelanLearn more about this podcast at http://unresolved.meIf you would like to support this podcast, consider heading to https://www.patreon.com/unresolvedpod to become a Patron or ProducerBecome a supporter of this podcast: https://www.spreaker.com/podcast/unresolved--3266604/support.
In this powerful episode of HappyCast, the team welcomes two extraordinary guests: Aimee Jacobs, the new overall course record holder at the Dinosaur Valley 100 Miler, and her crew chief, Marina Germain. Fresh off her incredible sub-20-hour performance, Aimee shares her deeply moving journey from early beginnings in triathlons to her rise in the ultra-running world. However, her story goes far beyond the race itself—Aimee opens up about a life-altering diagnosis that pushed her to redefine her limits. With unwavering determination, she approached Dino Valley not just as a race but as a celebration of resilience and gratitude for every step.Marina, her supportive and steadfast crew chief, provides insights into what it was like to witness Aimee's methodical preparation, relentless positivity, and laser-focused execution. From organizing aid station stops to holding back doubts about an audacious goal, Marina reflects on the strength of their bond and Aimee's unstoppable belief in herself. The duo also dives into the camaraderie of their San Antonio-based running group, The Galloping Gals, and the importance of finding joy in shared struggles.The episode highlights how ultra-running serves as both an outlet and a mirror for life's challenges. Aimee's story reminds us of the human spirit's ability to endure, adapt, and find joy even in the face of uncertainty. Whether you're an avid trail runner, a lover of inspiring stories, or someone seeking motivation to push beyond your comfort zone, this conversation will leave you moved, inspired, and ready to lace up your own running shoes.Be sure to subscribe to the podcast wherever you listen, and we always appreciate you leaving a good rate and review. Join the Facebook Group and follow us on Instagram and check out our website for the more episodes, posts and merchandise coming soon. Have a topic you'd like to hear discussed in depth, or a guest you'd like to nominate? Email us at info@happyendingstc.org
"... we've run out of leads to work... there's just nothing coming in."In 1995, authorities decided to suspend the investigation into the disappearance of three women from Springfield, Missouri. This decision followed years of sporadic progress, including a grand jury review in 1994 that ultimately concluded without issuing any indictments.However, later that year, Steven Garrison - a suspect with tenuous ties to the case - stood trial for an unrelated crime. Strangely, that crime revealed an eerie connection to the Springfield Three's mysterious disappearance in 1992...Part 3/5Research, writing, hosting, and production by Micheal WhelanLearn more about this podcast at http://unresolved.meIf you would like to support this podcast, consider heading to https://www.patreon.com/unresolvedpod to become a Patron or ProducerBecome a supporter of this podcast: https://www.spreaker.com/podcast/unresolved--3266604/support.
In this captivating episode of Galloping Getaways, we take our listeners on a vibrant journey to the enchanting country of Guatemala, a land rich in culture, history, and breathtaking landscapes. Join us as we sit down with Nicole Kristmann from Guatemalan Horse Tours, who will share her passion for horseback riding through some of the most stunning terrains the country has to offer. From lush green mountains to picturesque villages, Nicole will unveil the unique experiences that await adventurers on horseback. Get ready to explore the beauty of Guatemala from a whole new perspective, as we delve into stories of unforgettable rides, the deep connection between riders and their horses, and the cultural treasures that make this destination truly special. Whether you're a seasoned equestrian or a curious traveler, this episode promises to inspire your next getaway!HORSES IN THE MORNING Episode 3572 – Show Notes & Links:Hosts: Meghan Brady of the Equestrian Travel AssociationPresenting Sponsor: Equestrian Travel Association | Facebook | InstagramGuest: Nicole Kristmann of Guatemalan Horse Tours | Facebook | InstagramRecipe:Pepián de Pollo – Guatemala's National Dishchicken, cut into serving pieces, with skin and fat removedwaterfresh tomatoes (Roma)chile pasa ( ancho or pasilla), dried with seeds and stem removedchile guaque (guajillo), dried with seeds and stem removedwhite onionsesame seeds (ajonjoli)shelled pumpkin seeds (pepita)cinnamon stickdried achiotecilantrocorn tortillas or French breadsalt to tastePre-cooked fresh vegetables such as green beans (stems removed), huisquil (peeled and chopped into large pieces) or potato (peeled and chopped). 1. Begin by cutting the chicken into serving-sized pieces and simmering it in 5 cups of water with salt for 30 minutes. Skim off and discard any grey scum that may form while cooking. Drain and reserve the broth for the sauce.2. Dry roast (toast) the cinnamon stick, pumpkin seeds and sesame seeds separately in a dry skillet (with no oil) until browned but not burned. The pumpkin seeds will pop when they're fully toasted.3. Dry roast (toast ) two corn tortillas (or a piece of crusty French bread) in the same dry skillet. Remove from pan, pour small amount of water over it to moisten and set aside.4. Next, char the Roma tomatoes, chiles (stems and seeds removed) and onion over a dry skillet in batches until very well browned.5. Then, process the toasted sesame seeds, pumpkin seeds and cinnamon stick in a spice grinder or food processor until a very fine powder. You'll likely need to pulse it several times to get it fine enough.6. Add the charred tomatoes, chiles and onion to the food processor. Remove the stem ends but don't peel the tomatoes or onions. The charred skins add extra flavour and aroma to the sauce.7. Add the charred tomatoes, chiles and onion to the food processor. Don't peel the tomatoes as you want the charred skins included in the sauce. If you processed the seed mixture in a spice grinder, add it to the food...
In this captivating episode of Galloping Getaways, we take our listeners on a vibrant journey to the enchanting country of Guatemala, a land rich in culture, history, and breathtaking landscapes. Join us as we sit down with Nicole Kristmann from Guatemalan Horse Tours, who will share her passion for horseback riding through some of the most stunning terrains the country has to offer. From lush green mountains to picturesque villages, Nicole will unveil the unique experiences that await adventurers on horseback. Get ready to explore the beauty of Guatemala from a whole new perspective, as we delve into stories of unforgettable rides, the deep connection between riders and their horses, and the cultural treasures that make this destination truly special. Whether you're a seasoned equestrian or a curious traveler, this episode promises to inspire your next getaway!HORSES IN THE MORNING Episode 3572 – Show Notes & Links:Hosts: Meghan Brady of the Equestrian Travel AssociationPresenting Sponsor: Equestrian Travel Association | Facebook | InstagramGuest: Nicole Kristmann of Guatemalan Horse Tours | Facebook | InstagramRecipe:Pepián de Pollo – Guatemala's National Dishchicken, cut into serving pieces, with skin and fat removedwaterfresh tomatoes (Roma)chile pasa ( ancho or pasilla), dried with seeds and stem removedchile guaque (guajillo), dried with seeds and stem removedwhite onionsesame seeds (ajonjoli)shelled pumpkin seeds (pepita)cinnamon stickdried achiotecilantrocorn tortillas or French breadsalt to tastePre-cooked fresh vegetables such as green beans (stems removed), huisquil (peeled and chopped into large pieces) or potato (peeled and chopped). 1. Begin by cutting the chicken into serving-sized pieces and simmering it in 5 cups of water with salt for 30 minutes. Skim off and discard any grey scum that may form while cooking. Drain and reserve the broth for the sauce.2. Dry roast (toast) the cinnamon stick, pumpkin seeds and sesame seeds separately in a dry skillet (with no oil) until browned but not burned. The pumpkin seeds will pop when they're fully toasted.3. Dry roast (toast ) two corn tortillas (or a piece of crusty French bread) in the same dry skillet. Remove from pan, pour small amount of water over it to moisten and set aside.4. Next, char the Roma tomatoes, chiles (stems and seeds removed) and onion over a dry skillet in batches until very well browned.5. Then, process the toasted sesame seeds, pumpkin seeds and cinnamon stick in a spice grinder or food processor until a very fine powder. You'll likely need to pulse it several times to get it fine enough.6. Add the charred tomatoes, chiles and onion to the food processor. Remove the stem ends but don't peel the tomatoes or onions. The charred skins add extra flavour and aroma to the sauce.7. Add the charred tomatoes, chiles and onion to the food processor. Don't peel the tomatoes as you want the charred skins included in the sauce. If you processed the seed mixture in a spice grinder, add it to the food...
Paul Byrne talks about the new TikTok filter ban for teens, hears from Lyra on how SAFE helps with domestic violence, talks to Galloping Jesus about AI Jesus. And more... Hosted on Acast. See acast.com/privacy for more information.
Meghan Brady shares her recent trip to Montana, focusing on the breathtaking landscapes of Glacier National Park. We will be featuring the Equestrian Travel Association's newest Gold Member, Bar W Guest Ranch, a premier destination that embodies the spirit of the West with its exceptional horseback riding experiences and warm hospitality. The conversation covers various activities including whitewater rafting, hiking, and wildlife encounters, as well as travel tips for visiting Northern Montana. The episode concludes with a delicious recipe for cowboy chicken chili, making it a comprehensive guide for equestrian travel enthusiasts. Listen in...HORSES IN THE MORNING Episode 3528 - Show Notes & Links:Hosts: Meghan Brady of the Equestrian Travel AssociationPresenting Sponsor: Equestrian Travel Association | Facebook | InstagramGuest: Jami Phillips of Bar W Guest Ranch | Facebook | InstagramRecipe:Cowboy Chicken Chili (In Dutch Oven over coals)Ingredients: OilChicken Stock or Soup BaseGreen pepperred onioncelerygarliccilantro,white beansgreen chili/rotelCheese sauce mixture: queso cheese and cream cheese (diced up so it can melt faster). You can prepare the cheese sauce mixture over the stove in a saucepan.We use roasted or smoked chicken quarters. Debone the chicken. Season the chicken with salt, pepper, and any other spices of your preference.Cooked Rice (optional if you want a thicker chili)Instructions: Add to the Dutch Oven that is warmed up with coals underneath the following:A little bit of oil, minced garlic, chopped bell peppers, diced red onions, diced celery, and whitebeans (season the veggies: salt, pepper, garlic powder, paprika).Add in chicken stock/broth, cheese sauce, the seasoned chicken, cilantro, and lime juice.Put lid on and add coals. Let simmer and slow cook. Stir occasionally.
Meghan Brady shares her recent trip to Montana, focusing on the breathtaking landscapes of Glacier National Park. We will be featuring the Equestrian Travel Association's newest Gold Member, Bar W Guest Ranch, a premier destination that embodies the spirit of the West with its exceptional horseback riding experiences and warm hospitality. The conversation covers various activities including whitewater rafting, hiking, and wildlife encounters, as well as travel tips for visiting Northern Montana. The episode concludes with a delicious recipe for cowboy chicken chili, making it a comprehensive guide for equestrian travel enthusiasts. Listen in...HORSES IN THE MORNING Episode 3528 - Show Notes & Links:Hosts: Meghan Brady of the Equestrian Travel AssociationPresenting Sponsor: Equestrian Travel Association | Facebook | InstagramGuest: Jami Phillips of Bar W Guest Ranch | Facebook | InstagramRecipe:Cowboy Chicken Chili (In Dutch Oven over coals)Ingredients: OilChicken Stock or Soup BaseGreen pepperred onioncelerygarliccilantro,white beansgreen chili/rotelCheese sauce mixture: queso cheese and cream cheese (diced up so it can melt faster). You can prepare the cheese sauce mixture over the stove in a saucepan.We use roasted or smoked chicken quarters. Debone the chicken. Season the chicken with salt, pepper, and any other spices of your preference.Cooked Rice (optional if you want a thicker chili)Instructions: Add to the Dutch Oven that is warmed up with coals underneath the following:A little bit of oil, minced garlic, chopped bell peppers, diced red onions, diced celery, and whitebeans (season the veggies: salt, pepper, garlic powder, paprika).Add in chicken stock/broth, cheese sauce, the seasoned chicken, cilantro, and lime juice.Put lid on and add coals. Let simmer and slow cook. Stir occasionally.
Horses revolutionized the way we hunted, traded, traveled, farmed, fought, worshipped, and interacted. They determined international borders, molded cultures, fueled economies, and built global superpowers. Timothy C. Winegard joins us today to talk about how these four-legged marvels shaped the world.
Hello, to you listening in Saarlouis, Saarland, Germany!Coming to you from Whidbey Island, Washington this is Stories From Women Who Walk with 60 Seconds for Story Prompt Friday and your host, Diane Wyzga.The old ones tell a story about a man on a horse galloping down a road. His friend shouts, “Where are you going?” And the man shouts back, “I don't know! Ask the horse!”What galloping horse are you on? What is carrying you away? Away from yourself, your loved ones, from Nature, from what really matters in your life? Story Prompt: What do you want even more than holding on to that galloping horse? How might you set yourself free from the situation that's carrying you away, out of control? What's at stake? What will it take? Write that story! You're always invited: “Come for the stories - stay for the magic!” Speaking of magic, would you subscribe and spread the word with a generous 5-star review and comment - it helps us all - and join us next time!Meanwhile, stop by my Quarter Moon Story Arts website to:✓ Check out Services I Offer✓ For a no-obligation conversation about your communication challenges, get in touch with me TODAY✓ Stay current with Diane on as “Wyzga on Words” on Substack and on LinkedInStories From Women Who Walk Production TeamPodcaster: Diane F Wyzga & Quarter Moon Story ArtsMusic: Mer's Waltz from Crossing the Waters by Steve Schuch & Night Heron MusicAll content and image © 2019 to Present Quarter Moon Story Arts. All rights reserved.
On this edition of History 605, Ben Jones speaks with Timothy Winegard about his fascinating new book, rich with epic tales and equine stories of man's dependency on one of the world's most amazing animals - the horse.
Get Noticed! Send a text.Horsy is a new app that allows users to find and access information from podcasts.It solves the problem of missing valuable insights and information from podcasts that users don't have time to listen to. The app indexes podcast episodes and provides direct answers and quotes from guests. Users can search for specific topics or keywords and discover key concepts discussed in the episodes. Horsy enables users to access content from the entire catalog of shows. It is a powerful tool for navigating and accessing information in my podcast walled garden.https://theunnoticed.horsy.ai/Chapters00:00 The Problem of Missing Valuable Insights in Podcasts02:15 Introducing Horsey: A Solution for Finding Insights in Podcasts04:41 Accessing Direct Expert Quotes with Horsey05:39 Discovering Key Concepts in Podcasts with Horsey06:08 Getting Reliable Responses from Multiple Sources with Horsey10:50 Transforming the Way to Access Podcast Content with HorseyProwly - the media relations platformProwly has everything you need to get your PR work done.Look Great with AI enhanced headshotsHeadshots you can actually use. 16 million headshots made for over 50,000 Fortune 500 executivesKajabi Course Platform Kickstarter!Get the foundations you need to start your online business On Kajabi For $69/mo. Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the Show.Am I adding value to you?If so - I'd like to ask you to support the show.In return, I will continue to bring massive value with two weekly shows, up to 3 hours per month of brilliant conversations and insights.Monthly subscriptions start at $3 per month. At $1 per hour, that's much less than the minimum wage, but we'll take what we can at this stage of the business.Of course, this is still free, but as an entrepreneur, the actual test of anything is if people are willing to pay for it.If I'm adding value to you, please support me by clicking the link now. Go ahead, make my day :)Support the show here.
”Stories Behind The Success”"Galloping to Success: Lucie Ptasznik's Dynamic Horse Training and Riding Empire" on The CJ Moneyway Show is an exciting episode that highlights the energetic and entrepreneurial spirit of Lucie P. As a renowned horse trainer and the founder of her own thriving horse training and riding business, Lucie shares her journey, challenges, and the secrets behind her success. Listeners will be inspired by her passion for horses, innovative business strategies, and the dedication that has propelled her to the top of her field. Tune in to discover how Lucie P has turned her love for horses into a dynamic and successful enterprise. #HorseTraining #LucieP #Equestrian #SuccessStory #GallopingToSuccess #podcast #CJMoneyway #CJMoneywayShow #podmatchhttps://amzn.to/3WnTTYxhttps://redcircle.com/shows/d7a9aa8e-4a32-4c97-b16a-7955ce4ffbaecommunity.podmatch.com/share/d0Ibua7Om2eJoukZhttps://www.joinpodmatch.com/cjmoneyway3206Support this podcast at — https://redcircle.com/the-c-j-moneyway-show/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy
All about African safaris on horseback. Join us as we embark on a journey through the vast landscapes and untamed wilderness of the continent. World traveler and storyteller Susan Hendricks Henry shares her unique experience on an African safari in Kenya on horseback. Hear stories of awe-inspiring encounters with majestic wildlife, learn about the unique challenges and rewards of horseback safaris, and gain a deeper appreciation for the harmonious connection between humans, horses, and the wild. Listen in....HORSES IN THE MORNING Episode 3483 - Show Notes & Links:Hosts: Meghan Brady and Jennifer Hopton of the Equestrian Travel AssociationPresenting Sponsor: Equestrian Travel Association | Facebook | InstagramGuest: Susan Hendricks HenrySummary:In this podcast episode, Meghan and Jennifer explore the world of non-riding equestrian retreats, where horse enthusiasts can connect with these majestic animals in unique ways. We delve into the serene and transformative experiences offered by these retreats, such as equine therapy, grooming and bonding sessions, journaling, and guided meditations in the presence of horses. Meghan and Jennifer's special guest for this week's episode is Jen Verharen. Jen will be sharing details on her upcoming Cadence Coaching Wellness Retreat in southern Portugal. This is an all inclusive, seven day experience spent at one of the most beautiful retreat centers in all of Europe!Tune in to this episode to uncover the therapeutic benefits and deep connections that can be formed through non-riding equestrian retreats.Recipe:Potato Leek Soup: 4 tablespoons cooking oil1 medium onion, chopped3 medium leeks, chopped2 medium potatoes, chopped2 cups (500 ml) chicken stock3 tablespoons chopped garlic3/4 cups fresh cream (200 ml, which is actually 7/8 cup)PREPARATIONHeat cooking oil in large pan.Add onion and cook until soft.Add leeks and potatoes.Cook for 5 minutes, stirring occasionally.Add stock.Bring to boil. Reduce heat to a simmer and cover for 15 minutes or until vegetables are tender.Blend or process mixture in batches until smooth.Return to pan. Stir in cream.Seasons with salt and pepper.
All about African safaris on horseback. Join us as we embark on a journey through the vast landscapes and untamed wilderness of the continent. World traveler and storyteller Susan Hendricks Henry shares her unique experience on an African safari in Kenya on horseback. Hear stories of awe-inspiring encounters with majestic wildlife, learn about the unique challenges and rewards of horseback safaris, and gain a deeper appreciation for the harmonious connection between humans, horses, and the wild. Listen in....HORSES IN THE MORNING Episode 3483 - Show Notes & Links:Hosts: Meghan Brady and Jennifer Hopton of the Equestrian Travel AssociationPresenting Sponsor: Equestrian Travel Association | Facebook | InstagramGuest: Susan Hendricks HenrySummary:In this podcast episode, Meghan and Jennifer explore the world of non-riding equestrian retreats, where horse enthusiasts can connect with these majestic animals in unique ways. We delve into the serene and transformative experiences offered by these retreats, such as equine therapy, grooming and bonding sessions, journaling, and guided meditations in the presence of horses. Meghan and Jennifer's special guest for this week's episode is Jen Verharen. Jen will be sharing details on her upcoming Cadence Coaching Wellness Retreat in southern Portugal. This is an all inclusive, seven day experience spent at one of the most beautiful retreat centers in all of Europe!Tune in to this episode to uncover the therapeutic benefits and deep connections that can be formed through non-riding equestrian retreats.Recipe:Potato Leek Soup: 4 tablespoons cooking oil1 medium onion, chopped3 medium leeks, chopped2 medium potatoes, chopped2 cups (500 ml) chicken stock3 tablespoons chopped garlic3/4 cups fresh cream (200 ml, which is actually 7/8 cup)PREPARATIONHeat cooking oil in large pan.Add onion and cook until soft.Add leeks and potatoes.Cook for 5 minutes, stirring occasionally.Add stock.Bring to boil. Reduce heat to a simmer and cover for 15 minutes or until vegetables are tender.Blend or process mixture in batches until smooth.Return to pan. Stir in cream.Seasons with salt and pepper.
Galloping Getaways: This month it is all about non-riding equestrian retreats. Spending time in the presence of horses, focusing on meditation, journaling, and our overall well-being. Jen Verharen chats about her Cadence Coaching Wellness Retreat, a unique non-riding equestrian retreat in Portugal. Listen in.... HORSES IN THE MORNING Episode 3460 - Show Notes & Links:Hosts: Meghan Brady and Jennifer Hopton of the Equestrian Travel AssociationPresenting Sponsor: Equestrian Travel AssociationGuest: Jen Verharen, Cadence Coaching Wellness Retreat for Equestrians at the Wild View Retreat in southern Portugal in May 2025.Summary: In this podcast episode, Meghan and Jennifer explore the world of non-riding equestrian retreats, where horse enthusiasts can connect with these majestic animals in unique ways. We delve into the serene and transformative experiences offered by these retreats, such as equine therapy, grooming and bonding sessions, journaling, and guided meditations in the presence of horses. Meghan and Jennifer's special guest for this week's episode is Jen Verharen. Jen will be sharing details on her upcoming Cadence Coaching Wellness Retreat in southern Portugal. This is an all inclusive, seven day experience spent at one of the most beautiful retreat centers in all of Europe!Tune in to this episode to uncover the therapeutic benefits and deep connections that can be formed through non-riding equestrian retreats.Recipe:PASTEL DE NATA (PORTUGUESE EGG TARTS)Ingredients:2 frozen puff pastry sheets let sit at room temperature until soft5 cup heavy cream5 cup sugar4 large egg yolks (approximately 60 gr)2 Tbsp corn starch2 cups whole milkDirections: Use a cookie cutter or any cups that have about 3.5-inch diameter to cut out about 18 circles from the puff pastry sheets. Mold them over aluminum muffin cups. Place in the freezer.Put all ingredients for egg custard filling in a mixing bowl. Whisk until smooth. Prepare a water bath that you can put your saucepan in later. Transfer this to a medium saucepan over low heat and use a rubber spatula to keep stirring until the mixture starts to coat the spatula thinly. Remove from the heat and transfer the saucepan to a water bath to cool it down quickly.Preheat oven to 485 F (Yes, pretty high temp!). Remove the pastry from the freezer and place it on a baking sheet lined with aluminum foil. Pour the egg custard mixture until about 3/4 full in each shell.Place them in the oven, bake for 30 minutes. Rotate every 10 minutes for even browning. Toward the end of cooking, custard will start to bubble and blister.Remove from the oven. Let it cool for about 1 minute and then unmold the tarts to a wire rack to let them cool down. They'll turn soggy if they sit in the muffin cups for too long. The top will sink a little bit and this is normal. Serve while warm if possible. You can store tarts in the fridge and reheat them in the oven at 400F for about 10 minutes.
Galloping Getaways: This month it is all about non-riding equestrian retreats. Spending time in the presence of horses, focusing on meditation, journaling, and our overall well-being. Jen Verharen chats about her Cadence Coaching Wellness Retreat, a unique non-riding equestrian retreat in Portugal. Listen in.... HORSES IN THE MORNING Episode 3460 - Show Notes & Links:Hosts: Meghan Brady and Jennifer Hopton of the Equestrian Travel AssociationPresenting Sponsor: Equestrian Travel AssociationGuest: Jen Verharen, Cadence Coaching Wellness Retreat for Equestrians at the Wild View Retreat in southern Portugal in May 2025.Summary: In this podcast episode, Meghan and Jennifer explore the world of non-riding equestrian retreats, where horse enthusiasts can connect with these majestic animals in unique ways. We delve into the serene and transformative experiences offered by these retreats, such as equine therapy, grooming and bonding sessions, journaling, and guided meditations in the presence of horses. Meghan and Jennifer's special guest for this week's episode is Jen Verharen. Jen will be sharing details on her upcoming Cadence Coaching Wellness Retreat in southern Portugal. This is an all inclusive, seven day experience spent at one of the most beautiful retreat centers in all of Europe!Tune in to this episode to uncover the therapeutic benefits and deep connections that can be formed through non-riding equestrian retreats.Recipe:PASTEL DE NATA (PORTUGUESE EGG TARTS)Ingredients:2 frozen puff pastry sheets let sit at room temperature until soft5 cup heavy cream5 cup sugar4 large egg yolks (approximately 60 gr)2 Tbsp corn starch2 cups whole milkDirections: Use a cookie cutter or any cups that have about 3.5-inch diameter to cut out about 18 circles from the puff pastry sheets. Mold them over aluminum muffin cups. Place in the freezer.Put all ingredients for egg custard filling in a mixing bowl. Whisk until smooth. Prepare a water bath that you can put your saucepan in later. Transfer this to a medium saucepan over low heat and use a rubber spatula to keep stirring until the mixture starts to coat the spatula thinly. Remove from the heat and transfer the saucepan to a water bath to cool it down quickly.Preheat oven to 485 F (Yes, pretty high temp!). Remove the pastry from the freezer and place it on a baking sheet lined with aluminum foil. Pour the egg custard mixture until about 3/4 full in each shell.Place them in the oven, bake for 30 minutes. Rotate every 10 minutes for even browning. Toward the end of cooking, custard will start to bubble and blister.Remove from the oven. Let it cool for about 1 minute and then unmold the tarts to a wire rack to let them cool down. They'll turn soggy if they sit in the muffin cups for too long. The top will sink a little bit and this is normal. Serve while warm if possible. You can store tarts in the fridge and reheat them in the oven at 400F for about 10 minutes.
Join Premium! Ready for an ad-free meditation experience? Join Premium now and get every episode from ALL of our podcasts completely ad-free now! Just a few clicks makes it easy for you to listen on your favorite podcast player. Become a PREMIUM member today by going to --> https://WomensMeditationNetwork.com/premium Sleep well, Dream well, Reconnect to your source. Sleep well, Dream well, Remind yourself your worth. PAUSE It's time to relax, To settle in for the night, So close your eyes, open your mind, And lean in to glimpse the magic. PAUSE Imagine the most beautiful place you can, The place that fills you with longing and wonder, The place you've been waiting your whole life to see, The place that makes you feel like it's part of you. PAUSE Perhaps you dream of green mountains, Of fresh, leafy air and crystal lakes. A cozy timber cabin, Wide, breezy porches on every side. PAUSE If you tilt your head just slightly, You can glimpse water between the trees. And if you listen very closely, Lighthearted birds trill and wrap you in song. PAUSE Squirrels and chipmunks rustle in the bushes, Reminding you how to play. And sparkling sunshine glints off every leaf, Calling your spirit toward the sky. LONG PAUSE Take a breath of forest air, and hold its precious peace within. Release the breath back to the trees, and absorb their protective power. PAUSE Maybe you long for a pristine beach instead, With white sands and turquoise water. You walk for miles seeing not a soul, As you gather shells and stones. PAUSE Those shells have journeyed very far, To make their way to you. Each color and ridge has a story to tell, And those stories are part of you now. PAUSE If you look toward the horizon, Your awareness swells and grows. For you and that shell are the same somehow, Tiny pieces of the magnificent all. PAUSE Lower your gaze to the water, Turn your ear to the ocean's song. Hear your pulse in the waves' rolling rhythm, Let the soft roar settle your mind. LONG PAUSE Take a long, deep breath of ocean air, its salty weight rich and familiar. Exhale that breath into the vastness, feeling both release and connection. PAUSE Or perhaps you dream of desert sands, Of finding beauty in their peaks. The shifting landscape lights you up, With its hazy shimmer full of secrets. PAUSE From tiny grains grow massive crests, Merging at the whim of the winds. The earthy palate, so much more complex than it appears, Blends light and shadow with a masterful hand. PAUSE The desert feels sacred in its stark, ethereal way. A study in extremes, dangerous and breathtaking It speaks in a language of its own, Calls out in its wistful, irresistible way. PAUSE This arid wilderness is like nothing else, A place for only the bold. Its challenges seem meant to reveal our truest selves, While reminding of the power of change. LONG PAUSE Draw in the desert's delicate air, deceptively thin and fine. Offer your breath to the wind as you exhale, let it carry you across the sand. PAUSE Maybe you see yourself crossing the plains, Broad vistas in every direction. Rocky mountains flanking grassy prairies, Their peaks lifting the heart as they rise. PAUSE Imagine yourself on horseback, Galloping through the fields. Feel the sun and the wind and the majesty, Realizing that here, you are truly free. PAUSE Far above, hawks and eagles circle. All around you, wildflowers bloom. The earth thrums with the ancient echoes of buffalo, And in an instant, you're transformed. PAUSE Freedom shows its smiling face, Reminding you of your power. So you urge your horse ever faster, And ride until the two of you feel as one. LONG PAUSE
© 2020-2026 Ivy Podcast Discovery LLC
