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12 episodes with galloping
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6 episodes with galloping
2 episodes with galloping
2 episodes with galloping
2 episodes with galloping
2 episodes with galloping
2 episodes with galloping
Nick is joined by Mirror journalist David Yates to discuss the latest from around the racing world. They open the show by recognising the life of Galloping des Champs, cruelly cut short just days after his retirement. Also today, HKJC Head of Racing Product, Greg Carpenter, joins the show to acknowledge the career of the remarkable Romantic Warrior, who was retired this morning. Our feature interview today is a lengthy and lively encounter with Martin Cruddace - CEO of ARC - at an event in Westminster to celebrate 250 years of the St Leger. Cruddace comes out fighting on the subject of proposed tax increases that threaten betting shops. Plus, Owen Burrows on the returns of Gethin and Raaheeb in coming days, and Cherie de Vaux on another outstanding weekend at Saratoga with Englishman and gallant Travers third Golden Tempo.
Nick is joined by Mirror journalist David Yates to discuss the latest from around the racing world. They open the show by recognising the life of Galloping des Champs, cruelly cut short just days after his retirement. Also today, HKJC Head of Racing Product, Greg Carpenter, joins the show to acknowledge the career of the remarkable Romantic Warrior, who was retired this morning. Our feature interview today is a lengthy and lively encounter with Martin Cruddace - CEO of ARC - at an event in Westminster to celebrate 250 years of the St Leger. Cruddace comes out fighting on the subject of proposed tax increases that threaten betting shops. Plus, Owen Burrows on the returns of Gethin and Raaheeb in coming days, and Cherie de Vaux on another outstanding weekend at Saratoga with Englishman and gallant Travers third Golden Tempo.
Send us Fan MailPennsylvania: Democrat Communists are proposing a bill aimed at FFL's in the state, granting the State Police the same power they've already been given over gun retailer, so why the redundancy? Because the bill is a Trojan horse designed to craft a gun registry.Florida: Democrat communist David Jolly, the Democrat nominee for the Florida governor's race, wants to ban the sale of "assault weapons", implement universal background checks (also designed to mandate a gun registry) licensing requirements for all gun owners, and expansion of red flag laws. Royce shreds the man and his ideas.Support the showThe Watch Floor - YouTubeAskari Media GroupBuy Paul Eberle's book "Look at the Dirt"Paul Eberle (lookatthedirt.com)
The Galloping Greens are heading into the Group 20 finals, with some big matches ahead as they aim for the big dance. Coach Billy Dickinson joined The Wooden Spooners to chat about their season...See omnystudio.com/listener for privacy information.
The Galloping Cure is a visually stunning, emotionally gripping and darkly funny opera about the global opiod crisis.Making its world premiere at this year's Edinburgh Interational Festival, Amelia speaks to Audio Describer Veronica Kinahan to learn more...The AD performance of The Galloping Cure takes place at 7 pm on Wednesday the 12th August.Learn more about the performance here - The Galloping Cure | Edinburgh International FestivalImage shows the RNIB Connect Radio logo. On a white and black background ‘RNIB' written in bold black capital letters and underline with a bold pink line. Underneath the line: ‘Connect Radio' is written in black in a smaller font.
You've waited, and the review is finally here! This week, AniPro explores the first sequel review with Umamusume season 2! Come along, as Cole and Jay evaluate Tokai Teio's journey!Also, the boys discuss sequelitis, and more!
Can the Broncos still win the comp? After an impressive performance against the Panthers and with their stars fit, maybe it's premature to write them off. The Australian's Andrew Webster joins Adam Hawse to look at Brisbane's faint finals hopes, and how they gave us the blueprint for beating Penrith. Are PNG's tax free dollars screwing the player market? Zac Lomax looks a certainty to join the Chiefs, and well done to Cam McInnes for calling out players staying down for penalties. For all your NRL news, follow the Continuous Call Team wherever you watch or listen to your podcasts. It’s your one stop shop for the latest in rugby league. You can find us on YouTube and on Instagram - just search ‘Continuous Call Team’.See omnystudio.com/listener for privacy information.
Adventure Koala - Short Animal Stories for Kids! - Children’s Stories for Sleep
It's the best day of the year in Adventure Town — the Garden Show!
Coach of the Galloping Greens Billy Dickinson joins The Wooden Spooners to talk about his side's fortunes, local rivalries, and the Group 20 round...See omnystudio.com/listener for privacy information.
What happens when you stop playing it safe and finally choose the horses?In this episode of OTTB on Tap, we sit down with Courtenay Brown, who went from a stable remote career to riding racehorses full time. Her path is anything but linear, and it will hit home for anyone who has ever felt stuck in a job while dreaming about being at the barn.Courtenay shares how she grew up around racehorses, stepped away for years, and came back to the saddle later in life. She talks about producing her own OTTB to the upper levels of eventing, getting laid off, and making the decision to lean into horses instead of rushing back to another desk job.We also get into what it is really like working on the racetrack. The early mornings, the learning curve, and the moments that made her fall in love with it. If you have ever wondered what your OTTB experienced before you got them, this conversation gives you a rare inside look.We talk about her horse Bam, found through CANTER with a bowed tendon and developed into an upper level event horse. And we get honest about shifting priorities, stepping back from competition, and what it looks like to just enjoy your horse.This episode is for anyone thinking about a career change, anyone deep in the OTTB world, and anyone who knows that pull back to horses never really goes away.
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In Garden Insights #11, you are invited to spend time in the flow and currents of March 2026's birthing, cleansing, and igniting waters. This month, we are reminded how within this Time of the Great Return to The Garden . . . each of us holds Akashic Records of some huge aspect of the human condition that is in need of healing. At the same time, each of us holds Akashic Records of extraordinarily divine human potentials that are ready to sprout, and launch into the becomingness of Homo Luminous in form, in real time, in this Now moment in time. Thus we are the Great Healers of Our Time as well as the Long Awaited Epic Creatives and Innovators that are here to rebuild and rebirth The New Earth. We explore this unique ascension tension and its emerging positive potentials in Garden Insights #11 for March 2026.Thank you for joining me as we review these messages as Divine Creative Heroes & Heroines ~ to re-claim and re-know our gifts, our talents, and the power of conscious creativity during this Grand Awakening that continues to unfold. Please share with others who would benefit from these empowering and uplifting messages.Please like, subscribe, and share!For more inspirational messages, please visit me on Substack through these 2 links:https://frequencywriter.substack.com/https://www.frequencywriter.com/For more information about life/soul coaching with me, or to contact me, please email me: info@frequencywriter.comTo listen to additional podcasts, or to make a donation to my nonprofit, please visit: http://www.wholesoulschoolandfoundation.orgTo donate: https://give.cornerstone.cc/wholesoulschoolandfoundationTo shop our apparel: https://www.bonfire.com/store/whole-soul-school-and-foundation/Thank you!You can tune in my messages on these platforms:Substack: https://www.frequencywriter.com/X: https://x.com/marie_mohlerFacebook: https://www.facebook.com/wholesoulmasteryYouTube: https://www.youtube.com/@colorthemagicRumble.com: https://rumble.com/c/c-353585Telegram: https://t.me/wholesoulmasteryTruth Social: https://truthsocial.com/@frequencywriterTune into Frequency Writer Messages & Podcasts as well as Whole Soul School and Foundation's Inspirational Podcasts via Spotify, Apple iTunes, Buzzsprout, Stitcher, iHeartRadio, Google Play Music + other favorite podcast platforms If would like to support me and my work directly, please send donations to: https://buy.stripe.com/3csbIU4v8a52eR2aEEThank you
Gareth Rhys Owen is joined by former internationals James Hook, Ian Gough and Scott Williams to consider another Six Nations defeat for Wales in Ireland - while still in a state of shock following a jaw-dropping try from prop Rhys Carre.
Galloping into the FireBuckle up! The Year of the Fire Horse isn't just knocking at the door—it's kicking it down with golden hooves. In this episode, Tahverlee helps you grab the reins of this fierce, fast-moving energy before it leaves you in the stardust.If you've felt a wild itch for change, that's the March awakening calling your soul to play. We're moving past the "same old, same old" rituals and diving deep into the celestial fire.✨ In This Episode:The Fire Horse Gallop: How to navigate the high-speed astrological landscape of March without losing yourself.Lunar Momentum: Using the current moon cycles to slingshot your intentions into reality.Protect Your Spark: Meet the plant allies and protective rituals that act as your energetic "seatbelt" during rapid transformation.Course Corrections: Why "business as usual" magic won't cut it, and how to pivot with grace when the ride gets wild.Now is the time to choose your direction with fierce intention. Ready to wild-craft your destiny? Grab your favorite brew and let's harness the flame.************************Tahverlee is a Social Impact Entrepreneur, Author, Artist, High Priestess, Ritualist, and Initiate of the Sacred Way. Visit Moon Temple Mystery School for ancient teachings for our modern world, spiritual coaching, and everything you need to know as you walk your awakening path. Join Witch School to unlock the Magic within.Get Tahverlee's Sacred Gifts, your FREE pass to a magical awakening journey. Find all of Tahverlee's books at Tahverlee.com.Watch this and all episodes of the Moon Temple Mystery School Podcast on YouTube. Learn more about Tahverlee:Moon Temple Mystery SchoolTahverlee.com Contact Tahverlee directly:Tahverlee@MoonTempleSchool.com Follow Tahverlee:InstagramTikTokYouTube Theme Music by Les Konley | Produced by Les Konley
What happens when a well-known ranch destination lives up to — or exceeds — expectations? In this episode of Galloping Getaways, Meghan Brady sits down with Sara, Mandy, and Kim to explore their experiences at White Stallion Ranch, an ETA founding member. From desert rides to the culture of the ranch itself, they share what stood out, what felt aligned, and what made the journey worth the travel. HORSES IN THE MORNING Episode 3893 – Show Notes & Links:Host: Meghan Brady of the Equestrian Travel AssociationPresenting Sponsor: Equestrian Travel Association | Facebook | InstagramGuest: Sarah Rogars, Kim Purring, Mandy MitchellLink: White Stallion Ranch in ArizonaTime Stamps:00:32- Megan introduces episode & White Stallion Ranch03:31- Meet guests & why they chose this ranch04:21- First riding vacation & initial impressions07:28- First ride, walking-only policy & evaluation critique11:29- Horses' personalities & tack/riding adjustment14:21- Cattle penning highlight & fast rides15:31- Daily schedule, rides, and extra activities18:38- Hacienda lodging setup & comfort23:39- Food, buffets, and dietary accommodations27:47- Horse care, conditioning, and welfare standards30:36- Overall impressions, advice, and ETA closing
What happens when a well-known ranch destination lives up to — or exceeds — expectations? In this episode of Galloping Getaways, Meghan Brady sits down with Sara, Mandy, and Kim to explore their experiences at White Stallion Ranch, an ETA founding member. From desert rides to the culture of the ranch itself, they share what stood out, what felt aligned, and what made the journey worth the travel. HORSES IN THE MORNING Episode 3893 – Show Notes & Links:Host: Meghan Brady of the Equestrian Travel AssociationPresenting Sponsor: Equestrian Travel Association | Facebook | InstagramGuest: Sarah Rogars, Kim Purring, Mandy MitchellLink: White Stallion Ranch in ArizonaTime Stamps:00:32- Megan introduces episode & White Stallion Ranch03:31- Meet guests & why they chose this ranch04:21- First riding vacation & initial impressions07:28- First ride, walking-only policy & evaluation critique11:29- Horses' personalities & tack/riding adjustment14:21- Cattle penning highlight & fast rides15:31- Daily schedule, rides, and extra activities18:38- Hacienda lodging setup & comfort23:39- Food, buffets, and dietary accommodations27:47- Horse care, conditioning, and welfare standards30:36- Overall impressions, advice, and ETA closing
This week on Girls Overheard we're talking about how we're embracing Chinese new year, "pink or blue' jobs in the house and asking, "is it okay to be gunged?" Enjoy and we'll see you on WEDNESDAY for Confession Sessions on Patreon! https://www.patreon.com/c/GirlsOverheardGrab your tickets for our next LIVE SHOW at the o2 academy in Glasgow! https://www.gigsinscotland.com/artist/girls-overheardWATCH ON PATREON https://www.patreon.com/c/GirlsOverheardWATCH OUR WEEKLY VLOG: https://www.youtube.com/@GirlsOverheardVlogsSpotify: https://open.spotify.com/show/2aOtGuxPxIenVDwmUwWjOhGirls Overheard Insta: https://www.instagram.com/girlsoverheardGirls Overheard TikTok: https://www.tiktok.com/@girlsoverheard Ash: https://www.instagram.com/mamareid/Eilidh: https://www.instagram.com/eilidhwells/Lauren: https://www.instagram.com/lauren.fairbairn/FAQHow do I send a message in to you guys?The best way is to WhatsApp or message us on 07428957885! You can send us a text, a voice note or even any TikToks you want us to chat about! And don't worry, we will always keep you anonymous!How many episodes do you release every week?We put out our main episode on a Monday and our bonus episode, Confession Sessions goes out every Wednesday! This one has even more stories and juicier gossip so it's available for our Patreon Rat Pack. Join us over there and you'll get access to our forums, first access to live show tix and more! When is your next live show? Our next live show is in May 2026! Grab your tickets here - https://www.gigsinscotland.com/artist/girls-overheardWhere can I find you on socials?We're on Instagram and TikTok as @girlsoverheard so come join us! Email: girlsoverheardpodcast@gmail.comGrab your tickets for our next LIVE SHOW at the o2 academy in Glasgow! https://www.gigsinscotland.com/artist/girls-overheardWATCH ON PATREON https://www.patreon.com/c/GirlsOverheardWATCH OUR WEEKLY VLOG: https://www.youtube.com/@GirlsOverheardVlogsSpotify: https://open.spotify.com/show/2aOtGuxPxIenVDwmUwWjOhGirls Overheard Insta: https://www.instagram.com/girlsoverheardGirls Overheard TikTok: https://www.tiktok.com/@girlsoverheard Ash: https://www.instagram.com/mamareid/Eilidh: https://www.instagram.com/eilidhwells/Lauren: https://www.instagram.com/lauren.fairbairn/FAQHow do I send a message in to you guys?The best way is to WhatsApp or message us on 07428957885! You can send us a text, a voice note or even any TikToks you want us to chat about! And don't worry, we will always keep you anonymous!How many episodes do you release every week?We put out our main episode on a Monday and our bonus episode, Confession Sessions goes out every Wednesday! This one has even more stories and juicier gossip so it's available for our Patreon Rat Pack. Join us over there and you'll get access to our forums, first access to live show tix and more! When is your next live show? Our next live show is in May 2026! Grab your tickets here - https://www.gigsinscotland.com/artist/girls-overheardWhere can I find you on socials?We're on Instagram and TikTok as @girlsoverheard so come join us! Email: girlsoverheardpodcast@gmail.com
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.
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.
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.
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.
329 - Even Roald Dahl was shocked by the ending of his own (autobiographical?) story! Tuck in for the lurid details. :)
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
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.
"... 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...
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