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On the latest episode of “Dishing with Stephanie's Dish”, I sit down with accomplished book cover designer, art director, and now, celebrated cookbook author, @LauraKlyn The episode is a deliciously detailed look into Laura's new book, “100 Pie, Tart and Galette Recipes for Every Season” and a behind-the-scenes peek into her world of culinary creativity and design.From the moment I flipped through the pages, it was clear Laura's design expertise shines brightly. Laura's background as a cover designer and art director, paired with hands-on experience working on dozens of cookbooks, comes to life in her visually stunning collection. Each photo in the book tells a story——and is surrounded by thoughtful prop styling, from vintage pie servers to antique dishes discovered at local shops.A special treat is Laura's focus on savory pies—think samosa pie or the show-stopping asparagus tart—beautiful options for every season and palate. The attention to technique continues with creative garnishes, like sugared cranberries and candied herbs, adding sparkle to your holiday spreads and beyond.Laura's cookbook recommendations are rock solid—even non-pie bakers will find plenty to love between these pages.Ready to up your pie game? Listen to the full episode for stories, tips, and plenty of seasonal baking inspiration! Enjoy these two recipes from Laura, one savory and one sweet, to get a taste of her book!Lemon Meringue TartMakes 1 10-inch round tartI love this twist on lemon meringue pie in tart form. For me, the proportion of crust to lemon is perfect, and it's even better with Swiss meringue instead of French meringue, which is a traditional pairing with lemon. Swiss meringue is cooked on the stove and doesn't need to go in the oven. It is softer and creamier, adding a beautiful airy sweetness to counter the tart lemon curd. This bright tart comes out looking lovely and tastes even better.Press-In Shortbread Tart DoughMakes 1 10-inch tart crustI've tested a lot of tart crusts over the years, and many of them are so hard, it's difficult to break off a bite with a fork. This buttery and delicious shortbread crust is delicate enough to easily break apart but strong enough to hold the tart together. Using cake flour is key to getting a nice, cookie-like crumb. This dough is not tough enough to roll out. Press the dough directly into the pan for an easy to pull together, delicious tart base.Ingredients¾ cup (169 g) unsalted butter, softened½ teaspoon fine sea salt2 teaspoons vanilla extract⅔ cup (73 g) confectioners' sugar2 cups (230 g) cake flourInstructionsIn the bowl of a stand mixer fitted with the paddle attachment, mix butter, salt, vanilla extract, and confectioners' sugar on medium speed until light and fluffy, about 5 minutes. Add flour and mix just until combined. Press dough directly into a 10-inch tart pan, starting with the sides and finishing with the bottom. Bake the crust according to the tart recipe's instructions.Lemon CurdIngredients8 egg yolkszest of 2 lemons⅔ cup fresh lemon juice1 cup (200g) sugar10 tablespoons (141 g) salted butterSwiss Meringue5 egg whites1¼ cups (250 g) sugar½ teaspoon cream of tartar1 teaspoon vanilla bean pasteInstructionsTo make the crust: Preheat oven to 350ºF. Press tart dough into a 10-inch tart pan. Generously dock with a fork and bake for 25 to 30 minutes or until lightly browned. While still hot, use a tamper or back of a spoon to lightly press down the center of the crust, leaving a ¾-inch edge.To make the lemon curd: Whisk together egg yolks, lemon zest, lemon juice, and sugar in a saucepan. Cook over medium-high heat, stirring constantly, until mixture becomes thick and coats the back of the spoon, about 8 to 10 minutes. Use an instant read thermometer to check the temperature; it should reach 170ºF. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on low. Add butter 1 teaspoon at a time, mixing until fully combined before adding the next teaspoon of butter. Strain through a sieve into a medium bowl. Pour while still warm into the tart shell. Cover with plastic wrap and refrigerate for 2 to 3 hours.To make the Swiss meringue: Whisk together egg whites and sugar in the top pan of a double boiler until completely incorporated (see note below). Cook, whisking continuously, for about 5 to 6 minutes or until mixture reaches 170ºF. Pour into the bowl of a stand mixer fitted with the whisk attachment. Add cream of tartar. Beat on high for about 2 minutes. Add vanilla extract and continue to beat on high until stiff peaks form. Scoop or pipe onto lemon curd. Toast meringue with a kitchen torch or under the oven broiler. Keep a close watch on meringue while toasting to avoid burning. Remove sides of tart pan and serve.Episode Transcript Follows:Stephanie Hansen:Welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space and a lot of cookbook authors. And this book came across my desk by Laura Klynstra And right away I was like, pie! Laura, your book, “100 Pie, Tart and Galette Recipes for Every Season” is extremely beautiful. And, and I, it kind of, when I read through the whole book and I read through your bio, I was like, oh, well, she's like in the design field because honestly, this is probably one of the most beautiful books on pie I've ever seen.Laura Klynstra:Oh, thank you. Thank you so much.Stephanie Hansen:It's so incredible, like just the way that the pies are decorated, the color choices that you used for the intros, everything is laid out so it feels easy, accessible. And even like the whole rolling out the pie dough section, there's tons of pictures, the decorating of the lattice work, It's a really well done book. Congratulations.Laura Klynstra:Oh, thank you so much.Stephanie Hansen:What's your background and how did you come to be the pie aficionado?Laura Klynstra:My background is actually cover design. I'm a book cover designer and art director. But I also, during all the time that I've been an art director, I've also worked on a lot of cookbooks. So I gotten to go on a lot of photo shoots, work with food stylists and photographers. And during that whole time I learned, I just kind of sat back and watched and learned all the bits and it took time. I'm a self taught photographer. It took me a long time to really figure out how to capture light correctly. And light is really the key to getting a good photo.Laura Klynstra:So yeah, it was a lot of trial and error, but eventually I figured out a system to get my camera mounted correctly. I shoot manually and get that light, but I also, I consider every photo similar to what the way I look at a cover design. It's not just here's your pie or whatever it is you're shooting. There's a lot of things going on around it. And so it's telling a story. The photograph is telling a story. It's giving you a sense of the time. Especially like the fall ones are a lot of fun to shoot.Laura Klynstra:So many great things to props that you can put in with the photos for the fall shots. And it's just, it's a lot of fun.Stephanie Hansen:Did you amass a large library of props and did you have things already or were you always on the lookout?Laura Klynstra:This is my third book, so I had a lot of props already. I have like all these Storage shelves downstairs have the weirdest things. You know, I go to antique stores and I'm always looking for old boxes and just everything. Pretty much everything that could possibly have anything to do with baking. If I go to an antique store, I'm always like, I need that. Especially pie servers. Old, old silverware.Stephanie Hansen:Yes.Laura Klynstra:I hate, I hate photographing with a shiny silver, you know, piece of silver or a new one that it never, you know, for one thing, you can end up reflecting your camera in that. So these old patina silverware and things like that are just fabulous to have. Like, you just gotta have a ton of those in your.Stephanie Hansen:In your Agreed, agree. Thus my sort of background of stuff from my cookbook styling myself in. Can we talk about pie crust? Do you have, like, what you would say is your definitive pie crust that you mostly use.Laura Klynstra:For sweet pies? There's a recipe in there called a maple pie crust, and that's actually my favorite crust to use. It's very similar to a regular crust, except for a lot of the liquid is made with a pure maple syrup. And when you roll that crust out, that syrup gives it like a pliability that just. It doesn't crack the way sometimes you can get with the regular all butter pie crust. And it's just so easy. And so it's just supple. It's, it's. It's my favorite one.Laura Klynstra:But again, I'd only use it for sweets. Even though you don't really taste the maple, it's like, you know how when you add maple to something, it doesn't have a strong flavor, as strong as what you would expect it to be, but it' if you're beginning. That would be my press recommendation for somebody who's just beginning because it does make a really easy to roll out.Stephanie Hansen:I love this because I use vodka in my pie crust to kind of do the same thing. It gives you that moisture when you're putting the assembly together and the roll, but then it bakes out in the final product, so you get kind of a crispier situation. Maple. I've never thought of that. I wonder, have you ever tried honey? Would it do the same thing?Laura Klynstra:I haven't tried it. I would expect it would. And it would just add a little bit of sweetness. The other thing is buttermilk. You can add a little buttermilk that I don't know if you've ever made pie dough, and then put it in your refrigerator and left it in there for two days and it started to turn kind of like a gray Color, Yes. When you add some acid from the buttermilk keeps it from doing that. I'm not sure. I can't.I don't know what the science is behind that, but a little. A little. I think the vodka might, too. I'm not sure. I.Stephanie Hansen:That's a great.Laura Klynstra:Yeah.Stephanie Hansen:I know what you're talking about, and I'm trying to think if I've noticed it with or without vodka. And I can't say. Truthfully, I have, but, like, a lot of times for Christmas or Thanksgiving or any of the. The special holidays, you're making your crust in advance because you've got so much to do, so. So that's a really great tip. I love it.Laura Klynstra:Yep. Yep. And you can also freeze pie dough. So you can make. If you're having Thanksgiving and you're. You're. You can do it a week ahead, just wrap each one individually and then put it inside a freezer as a black bag and then throw it in the freezer. And that way you're just.You've got something that's totally done, even a week in advance.Stephanie Hansen:One thing that I really liked about this book, too, was you took pie into not just sweet places, but also savory. So there's a lot of galette and, like, savory forward dishes, like a potato bacon, gruyere galette. You've got quiche. Do you eat a lot of savory pies? Because that's actually kind of one of my favorite ways to do it. This samosa pie looks amazing.Laura Klynstra:The samosa pie is so popular at my house. So popular. We love that one. So, yeah, we do eat that one quite a bit. The quiches, we do a lot. Some of the other ones, not as often, but, like, the. The asparagus one is kind of just more of something that I would bring to a party.Stephanie Hansen:Yeah. Spring or Easter.Yeah. You know, like, that first time when you. Asparagus is one of the first things that comes out. And in this. In the spring. And so you're just, like, dying to get something fresh. We talked. before I started the podcast that. She's in Michigan, I'm in Minnesota. And literally, like, when you see anything green at the store. And we always jump the gun. Right. Because.Get produce from the coast before we get our own, but there's nothing better than, like, your own homemade asparagus.Laura Klynstra:Yes. And the rhubarb is the other thing that comes up the soonest. And again, I love rhubarb. It's.Stephanie Hansen:So do I think that's My next book, actually.Laura Klynstra:The whole rhubarb book.Stephanie Hansen:Yes, because I just. I'm obsessed with it, and I have, like, 60 recipes, so I'm like, you know, I'm. I'm about way there.Laura Klynstra:What kinds of recipes are they? Like cakes and.Stephanie Hansen:Yeah. Yes. Like bars and cakes and pies and custards, but also chutneys and pork dishes and breads, cookies.Laura Klynstra:That's a fabulous idea. I'm on board with that one.Stephanie Hansen:I think I might have to, like, submit that as my next proposal. We'll see. Another thing that happened this year about pies, I guess it was maybe last year, but it created quite a kerfuffle, and you address it in this book, is the loss of the chocolate wafer cookie. The company that makes the chocolate wafer cookie, I believe it was Nabisco, stopped making that chocolate wafer cookie. And it was the base for a lot of people's, like, mud pies or chocolate pie crust or the press in crusts or the cookie crusts. And people were really freaked out, and people were, you know, we need a recipe to make this cookie. So in here, you have your own chocolate cookie recipe.Laura Klynstra:Yeah. Yep. It's got the black cocoa in it. Like, it's actually like an Oreo, but without the. And if you do end up using Oreos, do take out that middle part. I always scrape out the. If you don't, you're gonna end up with kind of like a too much butter and it's not gonna work. But, yeah, you can make your own so that you're not adding all these preservatives and yucky things into your pies, but sometimes people don't have time.I mean, I totally understand that you can't always.Stephanie Hansen:And I guess maybe depending on your audience too, like, if you're making something for a kid's birthday party, maybe that will be fine. Not that we feed our kids less delicious things than we feed ourselves, but come on, we kind of do times. I do love to. There's a lot of detail in this book about garnishes and sauces. And the white chocolate cranberry tart is just a beautiful photograph, but it also has these sugared cranberries. Tell me about those. And. And obviously, putting them on a tart is delightful, but what else could we do with those? Because those were just gorgeous.Laura Klynstra:I've used them on cakes. And just even, like, even if you're doing a spread, like a holiday spread, they look beautiful in a little bowl. And that same method, the method to make Those is you create a simple syrup and then you dunk the cranberries in the simple syrup and then you let it dry and they become really sticky. And then you roll them in sugar so they look really beautiful. But you can do that same process with mint leaves, rose petals, rosemary. And it's just a beautiful garnish, especially in the winter, because it has that sparkle to it. It just makes it look more special than if you were just going to, you know, lay a sprig of rosemary next to something.Stephanie Hansen:When you started making pies, do you remember how old you were? And what is it about pies that captured your imagination?Laura Klynstra:Well, I really like the handmade nature of it. The fact that, I mean, before I made pies, I was a cookie baker. Cookies were my. Because that's the easiest thing when you're a little. When you're a kid. And I baked since I was basically able to. My mom was a wedding cake baker, so we had all the supplies and all.Stephanie Hansen:Wow.Laura Klynstra:All the inspiration was there, but I didn't start making. And my mom, she always, she loved pie too, but she always used the pie crust from the box, which I kind of hate, but same, same. She just didn't like rolling out dough. So she just, she just used the, the rolled. The rolled up version. But you can buy better versions than the red box. There are.Stephanie Hansen:Joe's is surprisingly good.Laura Klynstra:I think that, yeah, Whole Foods has one too. That's butter instead of like the other weird oils that are in the. The other one. But I think maybe all of my love of like rolling out cookies and then you kind of turn that into rolling out dough. I learned it was a learning curve. I don't think that we just all naturally can know how to make a pie crust and how to roll it out. And you have to practice a little bit. But the lovely part of, of a pie versus a cake or a cookie is that there's just more of your hands involved.Laura Klynstra:And because I make so many things electronically and digitally, because I'm a book cover designer. So to have to be able to make something physically with your hands is both relaxing and satisfying. And I think it makes like a more special finished product. It makes a great gift or something to share with people, to bring to the office or a party or a potluck, and it just feels like it. A pie has a slightly more personal touch to it than maybe a cookie does or a bar. Even though I love cooking bars, don't get me wrong.Stephanie Hansen:Yes. Tell me about your other books.Laura Klynstra:So this is The Homemade Pie Cookbook is the first book I've written by myself. My book just before this one was called “Gather & Graze” and I wrote with my former colleague who is also an art director. She, she does the, she works at HarperCollins. Sure. Mumtaz Mustafa @spiceandsugartable and I have it right here. This is “Gather & Graze” Stephanie Hansen:That's beautiful.Laura Klynstra:So this is more of like a party table spread book. So Mumtaz is brilliant with savory food and I'm more, more of a baker. She's from Pakistan, so she's got this really broad sense of spice and she's just brilliant with the savory. So we split this book up by anything that was baked in the oven I've made and then pretty much anything that was cooked on stove she made. And it's divided by country. So it's a really fun international style party book.Stephanie Hansen:I love that. I'm glad you brought it to my attention. I'll for sure put that in the notes.Laura Klynstra:Yeah, it's a, it's a, it's quite fat. It's, it's a, it's, it's, there's over like 170 recipes in it. It's not a, not a lightweight book. And then the book before that I wrote with my mother. Oh, look at that cute “Christmas Baking”. And this one is it, it does well every, every holiday season. And it's kind of, it's been out for I think five years. And so it's kind of a perennial, hopefully at this point.Laura Klynstra:And it's just, you know, all my favorite. But Christmas baked goods. There's a, there's a breakfast chapter in there for Christmas morning.Stephanie Hansen:Holiday high points. What's next?Laura Klynstra:I got my way. And who knows if I will. I would like to do a fall baking book.Stephanie Hansen:What would that look like? I'm thinking apple. You have quite a, like pumpkin chapter in here.Laura Klynstra:Yeah. Yep. They would have all of those, those, those cozy. It would just be all the cozy, cozy recipes. And I just love the styling of fall too. Fall is one of my favorite seasons. So. Yeah, that would be, that would be super fun.Laura Klynstra:But I also have another idea for, called like, I want to call it Paradise Baking or Baking paradise, which would be all tropical recipes.Stephanie Hansen:That's a great idea. And that's not something we've seen before.Laura Klynstra:I don't, I haven't seen it. No. I have a second home in Guatemala so I could do a lot of the photography there, which would be fun. Yeah. The first few recipes in the Homemade Pie Cookbook were Shot in Guatemala. The line Mango and the hummingbird pie. So I got all of those props while I was down there.Stephanie Hansen:Yeah. In the. And beautiful colors. You also dedicate, like a whole spread to apples for pie. And we just talked about this on our TV show that I'm on. And Honeycrisp is obviously an apple I use a lot because it's Minnesota. Granny Smith is an apple that I think works really well for pies. Do you mix your types of apples? Apples when you're making apple pie?Laura Klynstra:Sometimes I do. The Pink lady is actually one of my favorite ones now that I've been, you know, baking so many apple pies. It's got, like, a tartness to it. But yeah, there you can mix them for sure. Just don't ever use them. Macintosh.Stephanie Hansen:Yeah. Or like the Red Delicious, which is now. Oh, yeah, that's the worst selling apple.Laura Klynstra:They aren't very delicious.Stephanie Hansen:They're not. And it's kind of funny that, like, that was like our lunchbox apple for basically our whole lives. Like, why did we have to eat such terrible apples? I'm so glad they've gotten better.Laura Klynstra:Yes. There's some. I mean, pretty much every variety is better.Stephanie Hansen:Yes, Pretty much. When you make a galette or a tart, let's just say savory, do you adjust that dough at all or do you use your same basic pie dough?Laura Klynstra:I use the same. Well, the. The tart is a totally different dough, but the galette is the same pie dough as the regular pies.Stephanie Hansen:And just.Laura Klynstra:You could use them. Yeah, you could use the maple pie. You could make the maple crust for a galette as well. If you. If it's a sweet, I wouldn't put it on a savory.Stephanie Hansen:When would you ever make, like. I love the idea of slab pies because I think they're kind of cool looking, but they seem like they're just not great. Like, I don't know who's gonna get the middle piece. And then it's just always, like, so messy and kind of falls apart. I love the idea of like, everyone getting a little bit of crust on the edge and then having their perfect little triangle. Do you serve slab pies a lot? And am I missing the boat here?Laura Klynstra:Oh, not a lot, but I would bring them to more of like a potluck or something. The same thing that I would bring bars to. Although you. You really can't pick it up and eat it.Stephanie Hansen:Yeah.Laura Klynstra:Because it's going to be kind of a more gooey center than A. Than a. And then a bar. But it's just. It's. You get a little bit more. It's going to go farther than a. Than a pie.Laura Klynstra:So if you just want to bring one thing and it needs to cover more people, I would bring a slab pie for that. Like a. Like a potluck summer potluck.Stephanie Hansen:People always ask me what my favorite recipe is in my book, and I always have the dumbest answers. So if I ask you what's your favorite recipe in your book, do you, like, have a answer that you're set on?Laura Klynstra:Well, the lemon meringue tart on the COVID is one of my favorite recipes in the book, and I've never been a big lemon meringue pie person, and I don't know why. It's. This is a. Has a Swiss meringue, and it's a little bit different than the lemon meringue pies that, you know, we all grew up eating. And I also feel like lemon meringue pie has too much lemon to, like, the crust is too little to the lemon. Like, the ratio.Stephanie Hansen:The big, like, meringue.Laura Klynstra:Yeah. Yeah. So this, I feel like, is the perfect ratio of meringue to lemon to crust. It's got a thick shortbread crust on it. So it's. It's actually kind of reminiscent of those lemon bars. And you're from the Midwest, so you probably had those lemon bars that everybody likes to crust. Yep.Laura Klynstra:It's. It's kind of like an elevated version of one of those lemon bars.Stephanie Hansen:Okay. I'm going to have to try it, because I always make something with lemon for Easter. It's sort of just something I do for the big Easter brunch. So maybe I'll use this as my recipe this year.Laura Klynstra:Yeah.Stephanie Hansen:How long does it take you to work on a book?Laura Klynstra:Well, I mean, it's hard to give a full, like, because there's a lot of time thinking about it and planning. Like, my first step to doing a book is to. Is writing the table of contents.Laura Klynstra:Is that what you do, too?Stephanie Hansen:Yes.Laura Klynstra:Yeah, I do it.Stephanie Hansen:So spreadsheet of all the recipes I think I want, then I sort of, like, try to organize them in some way, and then I start, like, thinking about the narrative and where I'm going to.Laura Klynstra:Right.Stephanie Hansen:I'm going to start.Laura Klynstra:Right. And so there's, like, this long, like, thinking period that you're not. It's just. I don't know. So it's. It's hard to put a time on how long it takes, but Once the. Once everything is set and I've gotten a few shots done and a few recipes tested, I can. I can do a book in a year and a half or a year if I'm really focused on it.Laura Klynstra:But I'm also doing all the photography and the design. So it's. It's a pretty intense process.Stephanie Hansen:Yeah. Because I just submit my photographs and my word docs and, you know, the designer makes it look pretty, and, gosh, you have to do the whole thing. That is harder.Laura Klynstra:And I don't have to, but, you know, you've done this much, and I am a designer. It's kind of hard to hand the design off somebody else when you're. That's like what I do. So.Stephanie Hansen:Yeah, of course, when you think about other books that. Cookbooks that you love, whether from a design feature or from just like that, you go back to them and use them a lot. Give me, like, a couple of your favorites.Laura Klynstra:The Martha Stewart's Baking Handbook. I don't know if you have that. It's got an orange spine. It's kind of like a go to, like, oh, I want to make banana bread. It's just so reliable. So that one is always in my kitchen. I also really like the Bake From Scratch series. Have you seen those? Big.Laura Klynstra:They're really huge. I think they're. They're not written all by the same person. I think there's an editor that collects recipes. It's based on the magazine, I believe. But the thing I love about those is there's so many recipes in those books. They're just loaded with recipes, and then you can just kind of page through and get all kinds of inspiration and ideas. So I love those.Laura Klynstra:I'm a big fan of Erin Jean McDowell, who is also a pie person. I like watching her on, like, her videos and stuff.Stephanie Hansen:Do you watch a lot of people, like, on YouTube?Laura Klynstra:Not a lot, no. I mean, mostly on Instagram. I'm. I'm watching, you know, the quicker reels that come through. And, yeah, one of the. One of the things that made me so inspired to want to do the fall thing is, is when you. When the fall baking stuff starts coming out on Instagram and all these beautiful baked goods and this. This wonderful mood of cozy comes through, it's like, people are.Laura Klynstra:Creators are just amazing at how they. They put this mood out there, and I just. I love it.Stephanie Hansen:Yeah, it's pretty. Pretty delightful. I was just gonna think of another question I had for you, but it totally just fell out of my brain right As I thought about it, do you, have you ever had the chance to meet like any other bakers in any of your cookbook travels?Laura Klynstra:Specifically bakers. It seems like most of the books I've worked on have been more chef related. Like cooks like Melissa Clark. I worked on some of her cookbooks. I did the photography for Bri McCoy. She. I don't know if you've seen her book. It's called the Cook's Book.Laura Klynstra:Yep, I did her photography for that book, so I've that kind of stuff, but I haven't done any specifically for bakers.Stephanie Hansen:So if in your, in your work life, do you like, like when someone gives you a recipe and you're like the person that photographs it and does the final like, is that an appealing piece of work for you?Laura Klynstra:Oh yeah. I love to do that too. Yeah. Yeah. Actually got a couple of them in the works right now that are coming down the pipeline.Stephanie Hansen:There's a lot of creators that do that and I didn't realize that, but that they, they maybe have a favorite recipe or they have recipes but they don't have the time or they don't want to be the one who puts it together for the book. So they hire all that out. Do you get any jobs like that that are one offs or do you mostly just do like a whole project?Laura Klynstra:Mostly a whole project.Stephanie Hansen:Yeah. It's, it's interesting. There's a lot of people out there that will cook your stuff if you find the right person. And I didn't realize that that was such a robust business, but apparently it is. Do you keep like a food blog yourself or is it mostly just the book?Laura Klynstra:Mostly I'm mostly in the book. But we have, I have. My friend who wrote Gathering Grace with me have a. We. We have an Instagram that's called Spice and Sugar. Oh, she's the spice and sugar table. Because spicy sugar was taken and she's the spice and I'm the sugar. Of course that's sweet.Stephanie Hansen:And you guys share it. So you just post when you're inspired?Laura Klynstra:Yeah, yeah. And we don't. We, we haven't posted.Stephanie Hansen:Yeah. Sometimes like what sounds good and feels good just falls away, right? It's no reason or rhyme. Just all of a sudden you're like not as interested in that anymore.Laura Klynstra:Well, I think we're, and we're so, both of us are so focused in the book world and our career. Careers are very busy. So it's like I feel, I feel like to really maintain one of those robust social media sites you have to be pretty much focused on it.Stephanie Hansen:Yeah. Some people post, like, on Facebook, like, 12 times a day. I don't know. They manage it all. But do you watch any baking shows? Like, are you a great British Bake off aficionado or.Laura Klynstra:I don't. I watch almost no tv.Stephanie Hansen:Okay, So I love that. And you have chickens too, right?Laura Klynstra:And I have chickens and duck.Stephanie Hansen:Okay. And do you eat the duck eggs and the chicken eggs?Laura Klynstra:Obviously, yeah. Usually the duck eggs I use in baking. I don't. You know, it has a slightly different flavor, and if you're not used to it, it's kind of like. It feels a little weird. But they're. They're actually have a higher fat content in a duck egg, and they're really great for baking, especially for cakes and.Stephanie Hansen:Oh, I love that. I don't think I ever thought about duck eggs in context of baking. That's so neat.Laura Klynstra:They're a little larger, so you might. Sometimes you have to be a little, like, careful because.Stephanie Hansen:Yeah.Laura Klynstra:You know, they might end up being too much egg in here, depending on how many eggs are in the. Like, if there's four eggs, you would probably only put three.Stephanie Hansen:Yeah, you can kind of see it, too, when you have the egg, like, the size. All right. The book is the Homemade pie Cookbook. It's 100 pie, tart, and galette recipes for every season. Like I said, it's beautiful. But even if you're, like, not thinking you're a pie person, I really think people would like this book because there's ice cream pies, there is icebox pies. Again, there's a lot of savory. There's tarts, there's little.Stephanie Hansen:There's some cookies in here, some sauces. There's just a lot of different things. When I started to go through the book, I was pleasantly surprised that there's a lot to offer here. There's whoopie pies. Your whoopie pie recipe looked great. Yeah. Everybody loves a good whoopee pie, don't they?Laura Klynstra:Yeah. I thought I might be stretching it a little bit with that one, but I'm like, it's called pie, so it's a pie.Stephanie Hansen:That's right. It's Laura Kleinstra, The Homemade Pie Cookbook. Thanks for being with me today, Laura.Laura Klynstra:Thank you so much for having me.Stephanie Hansen:Yeah, for sure. And when you get your. When you get your next book ready, give me a call anytime. I love talking to you.Laura Klynstra:Okay, great.Stephanie Hansen:Okay. All right. Bye. Bye.Laura Klynstra:Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

On the latest episode of “Dishing with Stephanie's Dish”, I sit down with accomplished book cover designer, art director, and now, celebrated cookbook author, @LauraKlyn The episode is a deliciously detailed look into Laura's new book, “100 Pie, Tart and Galette Recipes for Every Season” and a behind-the-scenes peek into her world of culinary creativity and design.From the moment I flipped through the pages, it was clear Laura's design expertise shines brightly. Laura's background as a cover designer and art director, paired with hands-on experience working on dozens of cookbooks, comes to life in her visually stunning collection. Each photo in the book tells a story——and is surrounded by thoughtful prop styling, from vintage pie servers to antique dishes discovered at local shops.A special treat is Laura's focus on savory pies—think samosa pie or the show-stopping asparagus tart—beautiful options for every season and palate. The attention to technique continues with creative garnishes, like sugared cranberries and candied herbs, adding sparkle to your holiday spreads and beyond.Laura's cookbook recommendations are rock solid—even non-pie bakers will find plenty to love between these pages.Ready to up your pie game? Listen to the full episode for stories, tips, and plenty of seasonal baking inspiration! Enjoy these two recipes from Laura, one savory and one sweet, to get a taste of her book!Lemon Meringue TartMakes 1 10-inch round tartI love this twist on lemon meringue pie in tart form. For me, the proportion of crust to lemon is perfect, and it's even better with Swiss meringue instead of French meringue, which is a traditional pairing with lemon. Swiss meringue is cooked on the stove and doesn't need to go in the oven. It is softer and creamier, adding a beautiful airy sweetness to counter the tart lemon curd. This bright tart comes out looking lovely and tastes even better.Press-In Shortbread Tart DoughMakes 1 10-inch tart crustI've tested a lot of tart crusts over the years, and many of them are so hard, it's difficult to break off a bite with a fork. This buttery and delicious shortbread crust is delicate enough to easily break apart but strong enough to hold the tart together. Using cake flour is key to getting a nice, cookie-like crumb. This dough is not tough enough to roll out. Press the dough directly into the pan for an easy to pull together, delicious tart base.Ingredients¾ cup (169 g) unsalted butter, softened½ teaspoon fine sea salt2 teaspoons vanilla extract⅔ cup (73 g) confectioners' sugar2 cups (230 g) cake flourInstructionsIn the bowl of a stand mixer fitted with the paddle attachment, mix butter, salt, vanilla extract, and confectioners' sugar on medium speed until light and fluffy, about 5 minutes. Add flour and mix just until combined. Press dough directly into a 10-inch tart pan, starting with the sides and finishing with the bottom. Bake the crust according to the tart recipe's instructions.Lemon CurdIngredients8 egg yolkszest of 2 lemons⅔ cup fresh lemon juice1 cup (200g) sugar10 tablespoons (141 g) salted butterSwiss Meringue5 egg whites1¼ cups (250 g) sugar½ teaspoon cream of tartar1 teaspoon vanilla bean pasteInstructionsTo make the crust: Preheat oven to 350ºF. Press tart dough into a 10-inch tart pan. Generously dock with a fork and bake for 25 to 30 minutes or until lightly browned. While still hot, use a tamper or back of a spoon to lightly press down the center of the crust, leaving a ¾-inch edge.To make the lemon curd: Whisk together egg yolks, lemon zest, lemon juice, and sugar in a saucepan. Cook over medium-high heat, stirring constantly, until mixture becomes thick and coats the back of the spoon, about 8 to 10 minutes. Use an instant read thermometer to check the temperature; it should reach 170ºF. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on low. Add butter 1 teaspoon at a time, mixing until fully combined before adding the next teaspoon of butter. Strain through a sieve into a medium bowl. Pour while still warm into the tart shell. Cover with plastic wrap and refrigerate for 2 to 3 hours.To make the Swiss meringue: Whisk together egg whites and sugar in the top pan of a double boiler until completely incorporated (see note below). Cook, whisking continuously, for about 5 to 6 minutes or until mixture reaches 170ºF. Pour into the bowl of a stand mixer fitted with the whisk attachment. Add cream of tartar. Beat on high for about 2 minutes. Add vanilla extract and continue to beat on high until stiff peaks form. Scoop or pipe onto lemon curd. Toast meringue with a kitchen torch or under the oven broiler. Keep a close watch on meringue while toasting to avoid burning. Remove sides of tart pan and serve.Episode Transcript Follows:Stephanie Hansen:Welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space and a lot of cookbook authors. And this book came across my desk by Laura Klynstra And right away I was like, pie! Laura, your book, “100 Pie, Tart and Galette Recipes for Every Season” is extremely beautiful. And, and I, it kind of, when I read through the whole book and I read through your bio, I was like, oh, well, she's like in the design field because honestly, this is probably one of the most beautiful books on pie I've ever seen.Laura Klynstra:Oh, thank you. Thank you so much.Stephanie Hansen:It's so incredible, like just the way that the pies are decorated, the color choices that you used for the intros, everything is laid out so it feels easy, accessible. And even like the whole rolling out the pie dough section, there's tons of pictures, the decorating of the lattice work, It's a really well done book. Congratulations.Laura Klynstra:Oh, thank you so much.Stephanie Hansen:What's your background and how did you come to be the pie aficionado?Laura Klynstra:My background is actually cover design. I'm a book cover designer and art director. But I also, during all the time that I've been an art director, I've also worked on a lot of cookbooks. So I gotten to go on a lot of photo shoots, work with food stylists and photographers. And during that whole time I learned, I just kind of sat back and watched and learned all the bits and it took time. I'm a self taught photographer. It took me a long time to really figure out how to capture light correctly. And light is really the key to getting a good photo.Laura Klynstra:So yeah, it was a lot of trial and error, but eventually I figured out a system to get my camera mounted correctly. I shoot manually and get that light, but I also, I consider every photo similar to what the way I look at a cover design. It's not just here's your pie or whatever it is you're shooting. There's a lot of things going on around it. And so it's telling a story. The photograph is telling a story. It's giving you a sense of the time. Especially like the fall ones are a lot of fun to shoot.Laura Klynstra:So many great things to props that you can put in with the photos for the fall shots. And it's just, it's a lot of fun.Stephanie Hansen:Did you amass a large library of props and did you have things already or were you always on the lookout?Laura Klynstra:This is my third book, so I had a lot of props already. I have like all these Storage shelves downstairs have the weirdest things. You know, I go to antique stores and I'm always looking for old boxes and just everything. Pretty much everything that could possibly have anything to do with baking. If I go to an antique store, I'm always like, I need that. Especially pie servers. Old, old silverware.Stephanie Hansen:Yes.Laura Klynstra:I hate, I hate photographing with a shiny silver, you know, piece of silver or a new one that it never, you know, for one thing, you can end up reflecting your camera in that. So these old patina silverware and things like that are just fabulous to have. Like, you just gotta have a ton of those in your.Stephanie Hansen:In your Agreed, agree. Thus my sort of background of stuff from my cookbook styling myself in. Can we talk about pie crust? Do you have, like, what you would say is your definitive pie crust that you mostly use.Laura Klynstra:For sweet pies? There's a recipe in there called a maple pie crust, and that's actually my favorite crust to use. It's very similar to a regular crust, except for a lot of the liquid is made with a pure maple syrup. And when you roll that crust out, that syrup gives it like a pliability that just. It doesn't crack the way sometimes you can get with the regular all butter pie crust. And it's just so easy. And so it's just supple. It's, it's. It's my favorite one.Laura Klynstra:But again, I'd only use it for sweets. Even though you don't really taste the maple, it's like, you know how when you add maple to something, it doesn't have a strong flavor, as strong as what you would expect it to be, but it' if you're beginning. That would be my press recommendation for somebody who's just beginning because it does make a really easy to roll out.Stephanie Hansen:I love this because I use vodka in my pie crust to kind of do the same thing. It gives you that moisture when you're putting the assembly together and the roll, but then it bakes out in the final product, so you get kind of a crispier situation. Maple. I've never thought of that. I wonder, have you ever tried honey? Would it do the same thing?Laura Klynstra:I haven't tried it. I would expect it would. And it would just add a little bit of sweetness. The other thing is buttermilk. You can add a little buttermilk that I don't know if you've ever made pie dough, and then put it in your refrigerator and left it in there for two days and it started to turn kind of like a gray Color, Yes. When you add some acid from the buttermilk keeps it from doing that. I'm not sure. I can't.I don't know what the science is behind that, but a little. A little. I think the vodka might, too. I'm not sure. I.Stephanie Hansen:That's a great.Laura Klynstra:Yeah.Stephanie Hansen:I know what you're talking about, and I'm trying to think if I've noticed it with or without vodka. And I can't say. Truthfully, I have, but, like, a lot of times for Christmas or Thanksgiving or any of the. The special holidays, you're making your crust in advance because you've got so much to do, so. So that's a really great tip. I love it.Laura Klynstra:Yep. Yep. And you can also freeze pie dough. So you can make. If you're having Thanksgiving and you're. You're. You can do it a week ahead, just wrap each one individually and then put it inside a freezer as a black bag and then throw it in the freezer. And that way you're just.You've got something that's totally done, even a week in advance.Stephanie Hansen:One thing that I really liked about this book, too, was you took pie into not just sweet places, but also savory. So there's a lot of galette and, like, savory forward dishes, like a potato bacon, gruyere galette. You've got quiche. Do you eat a lot of savory pies? Because that's actually kind of one of my favorite ways to do it. This samosa pie looks amazing.Laura Klynstra:The samosa pie is so popular at my house. So popular. We love that one. So, yeah, we do eat that one quite a bit. The quiches, we do a lot. Some of the other ones, not as often, but, like, the. The asparagus one is kind of just more of something that I would bring to a party.Stephanie Hansen:Yeah. Spring or Easter.Yeah. You know, like, that first time when you. Asparagus is one of the first things that comes out. And in this. In the spring. And so you're just, like, dying to get something fresh. We talked. before I started the podcast that. She's in Michigan, I'm in Minnesota. And literally, like, when you see anything green at the store. And we always jump the gun. Right. Because.Get produce from the coast before we get our own, but there's nothing better than, like, your own homemade asparagus.Laura Klynstra:Yes. And the rhubarb is the other thing that comes up the soonest. And again, I love rhubarb. It's.Stephanie Hansen:So do I think that's My next book, actually.Laura Klynstra:The whole rhubarb book.Stephanie Hansen:Yes, because I just. I'm obsessed with it, and I have, like, 60 recipes, so I'm like, you know, I'm. I'm about way there.Laura Klynstra:What kinds of recipes are they? Like cakes and.Stephanie Hansen:Yeah. Yes. Like bars and cakes and pies and custards, but also chutneys and pork dishes and breads, cookies.Laura Klynstra:That's a fabulous idea. I'm on board with that one.Stephanie Hansen:I think I might have to, like, submit that as my next proposal. We'll see. Another thing that happened this year about pies, I guess it was maybe last year, but it created quite a kerfuffle, and you address it in this book, is the loss of the chocolate wafer cookie. The company that makes the chocolate wafer cookie, I believe it was Nabisco, stopped making that chocolate wafer cookie. And it was the base for a lot of people's, like, mud pies or chocolate pie crust or the press in crusts or the cookie crusts. And people were really freaked out, and people were, you know, we need a recipe to make this cookie. So in here, you have your own chocolate cookie recipe.Laura Klynstra:Yeah. Yep. It's got the black cocoa in it. Like, it's actually like an Oreo, but without the. And if you do end up using Oreos, do take out that middle part. I always scrape out the. If you don't, you're gonna end up with kind of like a too much butter and it's not gonna work. But, yeah, you can make your own so that you're not adding all these preservatives and yucky things into your pies, but sometimes people don't have time.I mean, I totally understand that you can't always.Stephanie Hansen:And I guess maybe depending on your audience too, like, if you're making something for a kid's birthday party, maybe that will be fine. Not that we feed our kids less delicious things than we feed ourselves, but come on, we kind of do times. I do love to. There's a lot of detail in this book about garnishes and sauces. And the white chocolate cranberry tart is just a beautiful photograph, but it also has these sugared cranberries. Tell me about those. And. And obviously, putting them on a tart is delightful, but what else could we do with those? Because those were just gorgeous.Laura Klynstra:I've used them on cakes. And just even, like, even if you're doing a spread, like a holiday spread, they look beautiful in a little bowl. And that same method, the method to make Those is you create a simple syrup and then you dunk the cranberries in the simple syrup and then you let it dry and they become really sticky. And then you roll them in sugar so they look really beautiful. But you can do that same process with mint leaves, rose petals, rosemary. And it's just a beautiful garnish, especially in the winter, because it has that sparkle to it. It just makes it look more special than if you were just going to, you know, lay a sprig of rosemary next to something.Stephanie Hansen:When you started making pies, do you remember how old you were? And what is it about pies that captured your imagination?Laura Klynstra:Well, I really like the handmade nature of it. The fact that, I mean, before I made pies, I was a cookie baker. Cookies were my. Because that's the easiest thing when you're a little. When you're a kid. And I baked since I was basically able to. My mom was a wedding cake baker, so we had all the supplies and all.Stephanie Hansen:Wow.Laura Klynstra:All the inspiration was there, but I didn't start making. And my mom, she always, she loved pie too, but she always used the pie crust from the box, which I kind of hate, but same, same. She just didn't like rolling out dough. So she just, she just used the, the rolled. The rolled up version. But you can buy better versions than the red box. There are.Stephanie Hansen:Joe's is surprisingly good.Laura Klynstra:I think that, yeah, Whole Foods has one too. That's butter instead of like the other weird oils that are in the. The other one. But I think maybe all of my love of like rolling out cookies and then you kind of turn that into rolling out dough. I learned it was a learning curve. I don't think that we just all naturally can know how to make a pie crust and how to roll it out. And you have to practice a little bit. But the lovely part of, of a pie versus a cake or a cookie is that there's just more of your hands involved.Laura Klynstra:And because I make so many things electronically and digitally, because I'm a book cover designer. So to have to be able to make something physically with your hands is both relaxing and satisfying. And I think it makes like a more special finished product. It makes a great gift or something to share with people, to bring to the office or a party or a potluck, and it just feels like it. A pie has a slightly more personal touch to it than maybe a cookie does or a bar. Even though I love cooking bars, don't get me wrong.Stephanie Hansen:Yes. Tell me about your other books.Laura Klynstra:So this is The Homemade Pie Cookbook is the first book I've written by myself. My book just before this one was called “Gather & Graze” and I wrote with my former colleague who is also an art director. She, she does the, she works at HarperCollins. Sure. Mumtaz Mustafa @spiceandsugartable and I have it right here. This is “Gather & Graze” Stephanie Hansen:That's beautiful.Laura Klynstra:So this is more of like a party table spread book. So Mumtaz is brilliant with savory food and I'm more, more of a baker. She's from Pakistan, so she's got this really broad sense of spice and she's just brilliant with the savory. So we split this book up by anything that was baked in the oven I've made and then pretty much anything that was cooked on stove she made. And it's divided by country. So it's a really fun international style party book.Stephanie Hansen:I love that. I'm glad you brought it to my attention. I'll for sure put that in the notes.Laura Klynstra:Yeah, it's a, it's a, it's quite fat. It's, it's a, it's, it's, there's over like 170 recipes in it. It's not a, not a lightweight book. And then the book before that I wrote with my mother. Oh, look at that cute “Christmas Baking”. And this one is it, it does well every, every holiday season. And it's kind of, it's been out for I think five years. And so it's kind of a perennial, hopefully at this point.Laura Klynstra:And it's just, you know, all my favorite. But Christmas baked goods. There's a, there's a breakfast chapter in there for Christmas morning.Stephanie Hansen:Holiday high points. What's next?Laura Klynstra:I got my way. And who knows if I will. I would like to do a fall baking book.Stephanie Hansen:What would that look like? I'm thinking apple. You have quite a, like pumpkin chapter in here.Laura Klynstra:Yeah. Yep. They would have all of those, those, those cozy. It would just be all the cozy, cozy recipes. And I just love the styling of fall too. Fall is one of my favorite seasons. So. Yeah, that would be, that would be super fun.Laura Klynstra:But I also have another idea for, called like, I want to call it Paradise Baking or Baking paradise, which would be all tropical recipes.Stephanie Hansen:That's a great idea. And that's not something we've seen before.Laura Klynstra:I don't, I haven't seen it. No. I have a second home in Guatemala so I could do a lot of the photography there, which would be fun. Yeah. The first few recipes in the Homemade Pie Cookbook were Shot in Guatemala. The line Mango and the hummingbird pie. So I got all of those props while I was down there.Stephanie Hansen:Yeah. In the. And beautiful colors. You also dedicate, like a whole spread to apples for pie. And we just talked about this on our TV show that I'm on. And Honeycrisp is obviously an apple I use a lot because it's Minnesota. Granny Smith is an apple that I think works really well for pies. Do you mix your types of apples? Apples when you're making apple pie?Laura Klynstra:Sometimes I do. The Pink lady is actually one of my favorite ones now that I've been, you know, baking so many apple pies. It's got, like, a tartness to it. But yeah, there you can mix them for sure. Just don't ever use them. Macintosh.Stephanie Hansen:Yeah. Or like the Red Delicious, which is now. Oh, yeah, that's the worst selling apple.Laura Klynstra:They aren't very delicious.Stephanie Hansen:They're not. And it's kind of funny that, like, that was like our lunchbox apple for basically our whole lives. Like, why did we have to eat such terrible apples? I'm so glad they've gotten better.Laura Klynstra:Yes. There's some. I mean, pretty much every variety is better.Stephanie Hansen:Yes, Pretty much. When you make a galette or a tart, let's just say savory, do you adjust that dough at all or do you use your same basic pie dough?Laura Klynstra:I use the same. Well, the. The tart is a totally different dough, but the galette is the same pie dough as the regular pies.Stephanie Hansen:And just.Laura Klynstra:You could use them. Yeah, you could use the maple pie. You could make the maple crust for a galette as well. If you. If it's a sweet, I wouldn't put it on a savory.Stephanie Hansen:When would you ever make, like. I love the idea of slab pies because I think they're kind of cool looking, but they seem like they're just not great. Like, I don't know who's gonna get the middle piece. And then it's just always, like, so messy and kind of falls apart. I love the idea of like, everyone getting a little bit of crust on the edge and then having their perfect little triangle. Do you serve slab pies a lot? And am I missing the boat here?Laura Klynstra:Oh, not a lot, but I would bring them to more of like a potluck or something. The same thing that I would bring bars to. Although you. You really can't pick it up and eat it.Stephanie Hansen:Yeah.Laura Klynstra:Because it's going to be kind of a more gooey center than A. Than a. And then a bar. But it's just. It's. You get a little bit more. It's going to go farther than a. Than a pie.Laura Klynstra:So if you just want to bring one thing and it needs to cover more people, I would bring a slab pie for that. Like a. Like a potluck summer potluck.Stephanie Hansen:People always ask me what my favorite recipe is in my book, and I always have the dumbest answers. So if I ask you what's your favorite recipe in your book, do you, like, have a answer that you're set on?Laura Klynstra:Well, the lemon meringue tart on the COVID is one of my favorite recipes in the book, and I've never been a big lemon meringue pie person, and I don't know why. It's. This is a. Has a Swiss meringue, and it's a little bit different than the lemon meringue pies that, you know, we all grew up eating. And I also feel like lemon meringue pie has too much lemon to, like, the crust is too little to the lemon. Like, the ratio.Stephanie Hansen:The big, like, meringue.Laura Klynstra:Yeah. Yeah. So this, I feel like, is the perfect ratio of meringue to lemon to crust. It's got a thick shortbread crust on it. So it's. It's actually kind of reminiscent of those lemon bars. And you're from the Midwest, so you probably had those lemon bars that everybody likes to crust. Yep.Laura Klynstra:It's. It's kind of like an elevated version of one of those lemon bars.Stephanie Hansen:Okay. I'm going to have to try it, because I always make something with lemon for Easter. It's sort of just something I do for the big Easter brunch. So maybe I'll use this as my recipe this year.Laura Klynstra:Yeah.Stephanie Hansen:How long does it take you to work on a book?Laura Klynstra:Well, I mean, it's hard to give a full, like, because there's a lot of time thinking about it and planning. Like, my first step to doing a book is to. Is writing the table of contents.Laura Klynstra:Is that what you do, too?Stephanie Hansen:Yes.Laura Klynstra:Yeah, I do it.Stephanie Hansen:So spreadsheet of all the recipes I think I want, then I sort of, like, try to organize them in some way, and then I start, like, thinking about the narrative and where I'm going to.Laura Klynstra:Right.Stephanie Hansen:I'm going to start.Laura Klynstra:Right. And so there's, like, this long, like, thinking period that you're not. It's just. I don't know. So it's. It's hard to put a time on how long it takes, but Once the. Once everything is set and I've gotten a few shots done and a few recipes tested, I can. I can do a book in a year and a half or a year if I'm really focused on it.Laura Klynstra:But I'm also doing all the photography and the design. So it's. It's a pretty intense process.Stephanie Hansen:Yeah. Because I just submit my photographs and my word docs and, you know, the designer makes it look pretty, and, gosh, you have to do the whole thing. That is harder.Laura Klynstra:And I don't have to, but, you know, you've done this much, and I am a designer. It's kind of hard to hand the design off somebody else when you're. That's like what I do. So.Stephanie Hansen:Yeah, of course, when you think about other books that. Cookbooks that you love, whether from a design feature or from just like that, you go back to them and use them a lot. Give me, like, a couple of your favorites.Laura Klynstra:The Martha Stewart's Baking Handbook. I don't know if you have that. It's got an orange spine. It's kind of like a go to, like, oh, I want to make banana bread. It's just so reliable. So that one is always in my kitchen. I also really like the Bake From Scratch series. Have you seen those? Big.Laura Klynstra:They're really huge. I think they're. They're not written all by the same person. I think there's an editor that collects recipes. It's based on the magazine, I believe. But the thing I love about those is there's so many recipes in those books. They're just loaded with recipes, and then you can just kind of page through and get all kinds of inspiration and ideas. So I love those.Laura Klynstra:I'm a big fan of Erin Jean McDowell, who is also a pie person. I like watching her on, like, her videos and stuff.Stephanie Hansen:Do you watch a lot of people, like, on YouTube?Laura Klynstra:Not a lot, no. I mean, mostly on Instagram. I'm. I'm watching, you know, the quicker reels that come through. And, yeah, one of the. One of the things that made me so inspired to want to do the fall thing is, is when you. When the fall baking stuff starts coming out on Instagram and all these beautiful baked goods and this. This wonderful mood of cozy comes through, it's like, people are.Laura Klynstra:Creators are just amazing at how they. They put this mood out there, and I just. I love it.Stephanie Hansen:Yeah, it's pretty. Pretty delightful. I was just gonna think of another question I had for you, but it totally just fell out of my brain right As I thought about it, do you, have you ever had the chance to meet like any other bakers in any of your cookbook travels?Laura Klynstra:Specifically bakers. It seems like most of the books I've worked on have been more chef related. Like cooks like Melissa Clark. I worked on some of her cookbooks. I did the photography for Bri McCoy. She. I don't know if you've seen her book. It's called the Cook's Book.Laura Klynstra:Yep, I did her photography for that book, so I've that kind of stuff, but I haven't done any specifically for bakers.Stephanie Hansen:So if in your, in your work life, do you like, like when someone gives you a recipe and you're like the person that photographs it and does the final like, is that an appealing piece of work for you?Laura Klynstra:Oh yeah. I love to do that too. Yeah. Yeah. Actually got a couple of them in the works right now that are coming down the pipeline.Stephanie Hansen:There's a lot of creators that do that and I didn't realize that, but that they, they maybe have a favorite recipe or they have recipes but they don't have the time or they don't want to be the one who puts it together for the book. So they hire all that out. Do you get any jobs like that that are one offs or do you mostly just do like a whole project?Laura Klynstra:Mostly a whole project.Stephanie Hansen:Yeah. It's, it's interesting. There's a lot of people out there that will cook your stuff if you find the right person. And I didn't realize that that was such a robust business, but apparently it is. Do you keep like a food blog yourself or is it mostly just the book?Laura Klynstra:Mostly I'm mostly in the book. But we have, I have. My friend who wrote Gathering Grace with me have a. We. We have an Instagram that's called Spice and Sugar. Oh, she's the spice and sugar table. Because spicy sugar was taken and she's the spice and I'm the sugar. Of course that's sweet.Stephanie Hansen:And you guys share it. So you just post when you're inspired?Laura Klynstra:Yeah, yeah. And we don't. We, we haven't posted.Stephanie Hansen:Yeah. Sometimes like what sounds good and feels good just falls away, right? It's no reason or rhyme. Just all of a sudden you're like not as interested in that anymore.Laura Klynstra:Well, I think we're, and we're so, both of us are so focused in the book world and our career. Careers are very busy. So it's like I feel, I feel like to really maintain one of those robust social media sites you have to be pretty much focused on it.Stephanie Hansen:Yeah. Some people post, like, on Facebook, like, 12 times a day. I don't know. They manage it all. But do you watch any baking shows? Like, are you a great British Bake off aficionado or.Laura Klynstra:I don't. I watch almost no tv.Stephanie Hansen:Okay, So I love that. And you have chickens too, right?Laura Klynstra:And I have chickens and duck.Stephanie Hansen:Okay. And do you eat the duck eggs and the chicken eggs?Laura Klynstra:Obviously, yeah. Usually the duck eggs I use in baking. I don't. You know, it has a slightly different flavor, and if you're not used to it, it's kind of like. It feels a little weird. But they're. They're actually have a higher fat content in a duck egg, and they're really great for baking, especially for cakes and.Stephanie Hansen:Oh, I love that. I don't think I ever thought about duck eggs in context of baking. That's so neat.Laura Klynstra:They're a little larger, so you might. Sometimes you have to be a little, like, careful because.Stephanie Hansen:Yeah.Laura Klynstra:You know, they might end up being too much egg in here, depending on how many eggs are in the. Like, if there's four eggs, you would probably only put three.Stephanie Hansen:Yeah, you can kind of see it, too, when you have the egg, like, the size. All right. The book is the Homemade pie Cookbook. It's 100 pie, tart, and galette recipes for every season. Like I said, it's beautiful. But even if you're, like, not thinking you're a pie person, I really think people would like this book because there's ice cream pies, there is icebox pies. Again, there's a lot of savory. There's tarts, there's little.Stephanie Hansen:There's some cookies in here, some sauces. There's just a lot of different things. When I started to go through the book, I was pleasantly surprised that there's a lot to offer here. There's whoopie pies. Your whoopie pie recipe looked great. Yeah. Everybody loves a good whoopee pie, don't they?Laura Klynstra:Yeah. I thought I might be stretching it a little bit with that one, but I'm like, it's called pie, so it's a pie.Stephanie Hansen:That's right. It's Laura Kleinstra, The Homemade Pie Cookbook. Thanks for being with me today, Laura.Laura Klynstra:Thank you so much for having me.Stephanie Hansen:Yeah, for sure. And when you get your. When you get your next book ready, give me a call anytime. I love talking to you.Laura Klynstra:Okay, great.Stephanie Hansen:Okay. All right. Bye. Bye.Laura Klynstra:Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Crafting a charitable giving strategy isn't just about tax efficiency—it's a way for clients to define the deeper purpose of their wealth. When advisors center generosity in both planning conversations and firm culture, they can strengthen relationships and attract values-driven clients. This episode explores how integrating charitable intent into financial planning not only expands impact, but also fuels practice growth. Zac Larson is the co-founder of IntentGen Financial Partners, a hybrid advisory firm based in Naperville, Illinois, managing $550 million in AUM for 895 households. Listen in as Zac shares how he positions clients as "engaged partners" by focusing not just on net worth but on "net impact," as well as how he uses working conversations about priorities and passions to uncover giving opportunities. You'll learn how IntentGen tracks and publishes the charitable donations it facilitates to build community trust, why the firm built its pod structure to expand advisor capacity, and how its flat-fee-plus-AUM model supports a wide range of engaged clients. Zac also reflects on hosting community fundraising events, offering personal touches like client phone calls, and why building around generosity has been key to attracting aligned clients and creating lasting impact. For show notes and more visit: https://www.kitces.com/461

Living simply isn't about deprivation—it's about freedom. And that freedom can unleash extraordinary generosity.God calls us to live with eternity in mind—not clinging to possessions but using what we have for His Kingdom. Randy Alcorn joins us today to talk about how we can loosen our grip on earthly things to open our hands to eternal impact.Randy Alcorn is the founder and director of Eternal Perspective Ministries (EPM) and the New York Times Bestselling author of more than 60 books, including Heaven, Money, Possessions, and Eternity, The Treasure Principle, and Giving Is the Good Life. His books have been translated into over 70 languages and have sold more than 10 million copies.Simplicity That Leads to GenerosityYou've likely heard the phrase, “Live simply, that others may simply live.” It's a short sentence with a world of meaning behind it—and one that feels increasingly relevant today.Everywhere we look, we see need. It's been that way ever since sin entered the world, but now the sheer scale is staggering—billions of people living in poverty, lacking food, clean water, or access to opportunity. When we consider this, it should be shocking to see how much of a difference it would make if those of us who follow Jesus simply chose to live on less—so that we could give more.This isn't about rejecting good gifts or living in asceticism. It's about reordering our priorities so that what God provides doesn't end with us. Living simply creates margin. And that margin can fuel generosity that transforms lives, both now and for eternity.Some people hear “simplicity” and think of minimalism for its own sake—going off the grid, cutting out every comfort, or proudly living with as little as possible. But simplicity by itself accomplishes very little.You could live the simplest life imaginable, and still not help anyone. The goal isn't simplicity—it's purposeful simplicity that opens the door to generous living.If God blesses you with wealth, there's no shame in that. In fact, that's a great opportunity. The question isn't how much do you have?—but what are you doing with what you have? Go ahead and earn well, but then invest it in God's Kingdom. Use what He's entrusted to you to love Him and to love others.That's where simplicity finds its true purpose—in freeing you to give more boldly, more joyfully, and more eternally.Seeing Life Through the Lens of EternityWhen Jesus said, “Store up for yourselves treasures in heaven,” He wasn't speaking in riddles. He was revealing a reality that reshapes everything we own. But if we have no concept of Heaven—if we're not eager for the life to come—then treasures in Heaven won't mean much to us.Scripture promises that God will one day bring Heaven down to Earth—the new Earth, a renewed creation where righteousness dwells. That's our forever home. That's the world we were made for.When we live in light of that eternal perspective, it changes how we view possessions today. Why cling to what's temporary when you can invest in what lasts forever? The things of this world fade—but what's given to God's purposes endures.For many of us, money and possessions have enormous mass. But when we give generously, we shift our center of gravity from earth to eternity. We begin to orbit around God's Kingdom rather than our own comfort. That's freedom.Becoming God's Delivery SystemEverything we have comes from God—and it's meant to flow through us, not stop with us. I like to say we're not buckets, we're pipelines. God's resources are meant to move through our lives to accomplish His purposes.If the FedEx driver delivered a package to himself instead of the intended recipient, we'd say he misunderstood his job. And yet, that's what many of us do with God's provision. We assume it's all for us when in reality, we're the delivery system for His grace.The Bible says, “Now it is required that those who have been given a trust must prove faithful.” (1 Corinthians 4:2) Faithful stewards don't hoard. They pass along what belongs to the true Owner.We've all heard the phrase, “God owns it all.” But do we live like it's true? If we really believe that everything we have belongs to Him, then generosity isn't a burden—it's obedience.That changes how we think about earning, saving, and spending. It means asking, “Lord, what do You want us to do with Your money?” That's stewardship in its purest form—managing God's resources for God's glory.Living for the Kingdom, Not the DreamThe Bible doesn't pit generosity against joy. In fact, they belong together. Paul writes in 1 Timothy 6 that God gives us all things richly to enjoy, even as he warns us about materialism.God delights in our joy. He gives good gifts. But He also invites us to hold them loosely. Take that vacation. Enjoy a good meal. But let gratitude and generosity flow together.Living simply doesn't mean rejecting enjoyment. It means finding joy in what pleases God most—seeing our resources advance His Kingdom and bless others in His name.It's easy to justify excess when someone else always seems to have more. But if we're not careful, we can baptize greed in the name of the American dream.God calls us to something far richer—a life rooted in gratitude, freedom, and Kingdom purpose. Living simply and giving generously keeps our hearts anchored in eternity and our hands open to bless others.That's not loss. That's joy. That's freedom. That's treasure that lasts forever.On Today's Program, Rob Answers Listener Questions:I'm 72 years old, still teaching at a state school, and I'd like to resume making payments on my student loans. They've been in deferment, so I haven't been able to make my regular $100-a-month payments. Is there any way I can make those payments? I've been told my loans won't qualify for forgiveness until I start paying on them.My husband and I are 55 and 56, and we own a business along with several rental properties. We have about $500,000 we'd like to invest, and we're considering a hybrid life insurance policy with a benefit access rider for long-term care. We'd put in about $155,000 for a guaranteed $250,000 death benefit each, for a total of $500,000, plus any growth. What do you think about that kind of approach?Resources Mentioned:Faithful Steward: FaithFi's New Quarterly Magazine (Become a FaithFi Partner)Heaven: A Comprehensive Guide to Everything the Bible Says About Our Eternal Home (Clear Answers to 44 Real Questions About the Afterlife, Angels, Resurrection, and the Kingdom of God) by Randy AlcornMoney, Possessions, and Eternity: A Comprehensive Guide to What the Bible Says about Financial Stewardship, Generosity, Materialism, Retirement, Financial Planning, Gambling, Debt, and More by Randy AlcornEternal Perspective Ministries (EPM)Wisdom Over Wealth: 12 Lessons from Ecclesiastes on MoneyLook At The Sparrows: A 21-Day Devotional on Financial Fear and AnxietyRich Toward God: A Study on the Parable of the Rich FoolFind a Certified Kingdom Advisor (CKA) or Certified Christian Financial Counselor (CertCFC)FaithFi App Remember, you can call in to ask your questions every workday at (800) 525-7000. Faith & Finance is also available on Moody Radio Network and American Family Radio. You can also visit FaithFi.com to connect with our online community and partner with us as we help more people live as faithful stewards of God's resources. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

"Jesus steps in when others step back." Mark Hadley

9/28/25 I Have A Friend Who... Forgives Generously Featuring Pastor Larry Sams www.fccnp.org Helping People Find and Follow Jesus!

Concluding our fall sermon series titled 'The Heart of Harvest', Pastor Myron shares from 1 John 4:8-10, a sermon titled 'Bless Generously'. If you need support or encouragement, or would like to learn more about how to begin a relationship with Jesus, please reach out to the church or email help@hhachurch.com.

Some things change with the times—but God's financial principles never do. They're not only timeless; they work in every situation, for every person, at every income level.Whether you're barely making ends meet or managing significant wealth, the Bible's wisdom for handling money is always right on target. Today, Ron Blue will unpack five proven principles for managing your money well.Ron Blue is a nationally recognized financial expert, co-founder of Kingdom Advisors, and author of more than 20 books on biblical money management. With decades of experience advising families and leaders, he has dedicated his life to equipping Christians to manage their resources wisely and steward them for God's kingdom purposes.A Lesson From the Senate FloorBack in the early 1990s, Ron Blue was invited to testify before a U.S. Senate subcommittee on family and money matters. When asked what advice he would give American families, his response was simple yet profound:Spend less than you earn.Avoid debt.Build liquidity or margin.Set long-term goals.Give generously.To Ron's surprise, the senator responded, “That would work for every family—at any income level.” Ron smiled and added, “Yes, Senator, including the United States government.”These five principles, he says, are universal. They apply not just to families, but also to businesses, communities, and even nations.Principle 1: Spend Less Than You EarnThis is the foundation of wise financial decision-making.It's the “slow road to wealth,” but it's also the surest way to financial freedom. This principle enables families to establish stability without pursuing risky shortcuts or falling into the trap of trying to become wealthy quickly.Principle 2: Avoid DebtDebt can be both a practical and spiritual burden. From a financial standpoint, debt always mortgages the future. Any borrowed money becomes a priority expense—one that takes precedence over all others until it's repaid.Not all debt is created equal—some can be strategic, like a mortgage—but even “good” debt ties up future income and limits financial flexibility.Principle 3: Build Liquidity (Margin)Margin is what allows families to weather life's inevitable surprises—a medical bill, car repair, or job loss—without spiraling into crisis.People with cash flow margin are always more secure. They know they can meet the unexpected, and that creates peace of mind and security. An emergency fund isn't just about financial stability; it's about emotional and spiritual calm when life throws curveballs.Principle 4: Set Long-Term GoalsShort-term thinking often leads to financial stress and impulsive decisions. By setting long-term goals, families can prioritize spending and align their financial choices with their values.The longer term your perspective, the better your decision today. Goals give direction and help families measure progress—not just in wealth, but in stewardship and Kingdom impact.Principle 5: Give GenerouslyFinally, generosity breaks the power of money. Jesus taught that we cannot serve both God and money (Matthew 6:24). By giving, we release our grip on wealth and keep our hearts anchored in Christ rather than in material security.Generosity is the only way to break money's hold on you.Timeless Wisdom for Every HouseholdWhether you're just starting your financial journey or seeking a reset, these five principles offer a roadmap to freedom and peace. They are not about complicated strategies or quick fixes—they're about faithful, steady stewardship rooted in biblical wisdom. If you do these five things, you'll position yourself for God's best in your finances.On Today's Program, Rob Answers Listener Questions:I recently started a new job, but I still have a 401(k) from my previous employer. Since I'm over 55, I was told I can withdraw from it without a penalty. My husband thinks we should withdraw $15,000 to cover some home repairs, but I'm nervous about dipping into my retirement savings.I'm 51 and planning to retire at the end of next year. I have a state pension, along with several 401(k) and 403(b) accounts I've accumulated over the years. What's the best way to handle these accounts once I retire?My husband and I have been married for 12 years, and we have a prenup that keeps our finances separate. I have around $700,000 in savings and a terminal illness. How should I decide how much to leave for my husband and how much to give to the Lord?I've had a reverse mortgage since 2010, and my house has increased significantly in value. I'd like to know how much equity I can access now and whether I need to refinance, or if it's possible to expand my line of credit simply.Resources Mentioned:Faithful Steward: FaithFi's New Quarterly Magazine (Become a FaithFi Partner)FamilyLife | FamilyLife BlendedWisdom Over Wealth: 12 Lessons from Ecclesiastes on MoneyLook At The Sparrows: A 21-Day Devotional on Financial Fear and AnxietyRich Toward God: A Study on the Parable of the Rich FoolFind a Certified Kingdom Advisor (CKA) or Certified Christian Financial Counselor (CertCFC)FaithFi App Remember, you can call in to ask your questions most days at (800) 525-7000. Faith & Finance is also available on the Moody Radio Network and American Family Radio. Visit our website at FaithFi.com where you can join the FaithFi Community and give as we expand our outreach.

This is the audio from the August 21, 2025 social media broadcast of encouragement and prayer by Impact Prayer Ministry’s director, Tom Lemler. ~ “For who makes you different from anyone else? What do you have that you did not receive? And if you did receive it, why do you boast as though you did […]

PREVIEW: Colleague Bob Zimmerman reports succinctly on the failure of the generously subsidized ESA to test a Grasshopper booster after years of delays. 1953

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3172: Darrow Kirkpatrick shares practical strategies to cut expenses without sacrificing quality of life, from optimizing grocery shopping and transportation choices to cultivating better health and generosity. His advice reveals how small, mindful shifts can dramatically reduce spending and accelerate early retirement, all while enhancing personal well-being. Read along with the original article(s) here: https://www.caniretireyet.com/8-tips-for-saving-big-and-retiring-earlier/ Quotes to ponder: "Food is the most frequent major expense, and it is intimately tied up with health. Awareness pays dividends." "It's liberating to disconnect your self-image from your vehicle." "Generously and wisely allocating resources without desperately hanging on to each dollar, is a mindset that also leads to recognizing and capitalizing on opportunities for personal prosperity." Learn more about your ad choices. Visit megaphone.fm/adchoices

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3172: Darrow Kirkpatrick shares practical strategies to cut expenses without sacrificing quality of life, from optimizing grocery shopping and transportation choices to cultivating better health and generosity. His advice reveals how small, mindful shifts can dramatically reduce spending and accelerate early retirement, all while enhancing personal well-being. Read along with the original article(s) here: https://www.caniretireyet.com/8-tips-for-saving-big-and-retiring-earlier/ Quotes to ponder: "Food is the most frequent major expense, and it is intimately tied up with health. Awareness pays dividends." "It's liberating to disconnect your self-image from your vehicle." "Generously and wisely allocating resources without desperately hanging on to each dollar, is a mindset that also leads to recognizing and capitalizing on opportunities for personal prosperity." Learn more about your ad choices. Visit megaphone.fm/adchoices

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3172: Darrow Kirkpatrick shares practical strategies to cut expenses without sacrificing quality of life, from optimizing grocery shopping and transportation choices to cultivating better health and generosity. His advice reveals how small, mindful shifts can dramatically reduce spending and accelerate early retirement, all while enhancing personal well-being. Read along with the original article(s) here: https://www.caniretireyet.com/8-tips-for-saving-big-and-retiring-earlier/ Quotes to ponder: "Food is the most frequent major expense, and it is intimately tied up with health. Awareness pays dividends." "It's liberating to disconnect your self-image from your vehicle." "Generously and wisely allocating resources without desperately hanging on to each dollar, is a mindset that also leads to recognizing and capitalizing on opportunities for personal prosperity." Learn more about your ad choices. Visit megaphone.fm/adchoices

Tune in as Joni tells a sweet story of two children wanting to help others. -------- Thank you for listening! Your support of Joni and Friends helps make this show possible.     Joni and Friends envisions a world where every person with a disability finds hope, dignity, and their place in the body of Christ. Become part of the global movement today at www.joniandfriends.org   Find more encouragement on Instagram, TikTok, Facebook, and YouTube.

Leading Generously with Kathleen Fitzpatrick, Interim Associate Dean for Research and Graduate Studies, Michigan State University

Forgiveness is a gift. Not just to us from God, but for us to exercise in our own lives. We aren't meant to carry around all the times we feel we've been wronged, and forgiveness allows us to let go of that baggage. As we wrap up "Dear Younger Me," we see Joseph making the ultimate choice to forgive his brothers because he knew God's plan was greater than their intent to harm him.

www.OCC.edu - Ozark Christian College - Joplin, Missouri - 417.626.1234

If you would like all this lovely content without the adverts then follow the link https://www.spreaker.com/podcast/calming-anxiety--4110266/supportBook your one on one hypnotherapy with Martin - https://calendar.app.google/rXHMt8sRYft5iWma8Take back control over your negative thoughts and calm pain and anxiety with this beautiful course in conjunction with The Physio Crew - https://offers.thephysiocrew.co.uk/home-pain Don't forget the app and now all our podcasts are also on YouTube.Gift the app to a loved one, friend or colleague - https://www.martinhewlett.co.uk/shop/calming-anxiety-gift-subscription/Try out the new , beautiful and simple breathing challenge to help you relax.https://www.martinhewlett.co.uk/breathing-challenge/Don't forget to download app....Calming Anxiety for IOS - https://apps.apple.com/gb/app/calming-anxiety/id1576159331Calming Anxiety for Android - https://play.google.com/store/apps/details?id=digital.waterfront.calming.anxiety&hl=en-GBPlease download and enjoy.If you have found benefit from my podcast I do have a "buy me a coffee" page which helps to fund the hosting costs and all the time. :)https://www.buymeacoffee.com/calminganxietyI am always open to requests and tips as I try to help as many people as possible .My email is calminganxiety@martinhewlett.co.ukFor those younger listeners struggling with the stress of social media, do check out this amazing website. https://www.icanhelp.net/If you have found benefit in any of our podcasts then it would really help if you could subscribe as well to our YouTube Channel - https://www.youtube.com/c/martinhewlett?sub_confirmation=1Backing Music by Chris Collins============Affiliate links to the gear I use the items that give me a more tranquil life.Rode Podmic - https://amzn.to/3LN1JEdZoom Livetrak L8 - https://amzn.to/36UCIbySony ZV 1 - https://amzn.to/3JvDUPTGoPro Hero 8 Black - https://amzn.to/372rzFlDJI Mini 2 - https://amzn.to/3NQfMdY=============================Items I use for a more relaxed way of life :)Organic Pure Hemp CBD Capsules - https://amzn.to/3

In today's sermon, Pastor Andrew Coleman continues a series on God's amazing generosity by preaching on what OUR response should be to God's generosity. In this sermon, we look at 2 Corinthians 9: 6-15 and see several key truths to guide our own response. Here we see that true Christians are called to give GENEROUSLY, with the right EMOTION (cheerfulness & faithfulness), with the right MOTIVATION (gratitude & thankfulness), while remembering God's inexpressible gift to US--the gift of Jesus Christ! As Romans 8:32 reminds us, "He [God] who did not spare his own Son but gave him up for us all, how will he not also with him graciously give us all things?" ________________________________________ Links to Sermon Notes & Answers: ➤Sermon Notes (Blank): https://www.sheridanhills.org/_files/ugd/30fec2_5d204ad91fc74e0d9268999858a4ca82.pdf ➤Sermon Notes (Answers): https://www.sheridanhills.org/_files/ugd/30fec2_5f8eb4f1363943149a82362c60d93d5a.pdf ________________________________________ In this video: Review of previous sermons in series Main Points Application ________________________________________ Subscribe to this channel to catch weekly expositional sermons from the Bible. ________________________________________ Explore more sermons and information: https://www.sheridanhills.org/watch-new ________________________________________ Follow us: ➤Facebook: https://www.facebook.com/sheridanhills/ ➤Twitter: https://twitter.com/sheridanhills01 ➤Instagram: https://www.instagram.com/sheridanhills/

We hope that you enjoy this sermon from our Pastor, Dr. Robert Russell.

Connie and Uncle Chris and his community theatre company are exploring the world of William Shakespeare's A Midsummer Night's Dream to find out more about the themes of the mischievous play.

Send us a textIn 2 Cor. 9:6 says, "Whoever sows bountifully will also reap bountifully." What does this mean exactly? Does this justify people like Jesse DuPlantis and Kenneth Copeland having private airplanes? Does it mean that Paula White, with her mansion in Tampa and penthouse in New York is just reaping bountifully? Does it mean that those of use who are struggling financially, are struggling because we aren't generous enough? Is the answer to all of our money problems giving more of our money away?Thanks for tuning in! Be sure to check out everything Proverbs 9:10 on our website, www.proverbs910ministries.com! You can also follow us on Facebook, Instagram, Rumble, YouTube, Twitter, Truth Social, and Gettr!

Send us a textLet's face it, maybe no subject is more sensitive than our money - whether it's being asked to give money, getting scammed out of money, or deciding how much money you need to sock away for a rainy day. God blesses us with material possessions. To some He gives a lot, to others He gives less. But He expects all of us to be grateful for what He gives us, be responsible with what He gives us, and use discernment when using what He gives us. Paul gives us some great advice on how we accomplish all of this!Thanks for tuning in! Be sure to check out everything Proverbs 9:10 on our website, www.proverbs910ministries.com! You can also follow us on Facebook, Instagram, Rumble, YouTube, Twitter, Truth Social, and Gettr!

DrinkSip 311 Hazy IPA Non-Alcoholic Beer Review!Generously packed with Cascade, Centennial, El Dorado, Mosaic, Citra, Idaho, and Motueka hops, this brew offers a symphony of aromas and flavors, highlighted by vibrant hints of tropical fruit and melon that glide effortlessly across the palate.#beer #craftbeer #nonalcoholic #nonalcoholicbeer #beerreview #craftbeerreview #drinksip #hazyipa #strikeoutbeerBecome a supporter of this podcast: https://www.spreaker.com/podcast/strikeout-beer--2992189/support.

Connie has to make a last minute presentation at school on the themes of Shakespeare's magical and mischievous play, A Midsummer Night's Dream, and she has no idea where to start! Luckily, her Uncle Chris and the community theatre company are experts on Shakespeare, so they decide to go on an Armchair Adventure into the world of the play to find out more.

Good for You // 2-23-25

On Thursday's Morning Focus, Alan Morrissey was joined by, Martyn Whyte, chef at Glás Restaurant, Hotel Doolin. This week, Martyn shared a delicious recipe for parmigiana with a radicchio and citrus salad. Ingredients: Parmigiana 5 aubergines 1 tin of tomatoes 200g Parmesan 50g basil 50ml olive oil 5 cloves of garlic 20g Parsley Stalks Salad 1 head of radicchio 1 orange 1 lemon 1 lime 50g Goats Cheese 100g pumpkin seeds Method: Start by peeling the aubergine. Peel the skins in turns, leaving some of the skin on. Then thinly slice. Lay out in layers, lightly salt each layer. Leave to rest for 15 minutes. Squeeze the water out. Fry in oil at 180 degrees until golden and crispy. Set aside. For the marinara, start by making a sofrito. Warm the olive oil in a pot with the garlic and parsley stalks. Once you start to smell the aroma of the garlic, oil and parsley add in the tomatoes. Cook out gently for about 30 minutes until it's reduced. Blitz with a hand blender until smooth. Place the fried aubergine, marinara and grated Parmesan in layers like a lasagna. Generously add the basil throughout. Keep layering until you've used all the ingredients. Bake at 200 until crispy on top. For the salad, roughly chop the radicchio and set aside. Now peel the citrus and roughly chop. Mix with some olive oil and salt and black pepper. It might need some vinegar to balance. Add the goats cheese and seeds to the salad mix. Dress with the citrus mix. Season generously with salt and black pepper. To serve: A nice big spoon of parmigiana with a hefty spoon of the salad. Great with some fresh bread. Background image (c) by goir from Getty Images Pro via Canva and aesthetic squiggle line (c) by Sandi Dwi Prasetyo from Sandidwipr via Canva

Love isn't a task—it's your new nature. In this powerful message, Pastor Grace Dickow reveals how embracing your righteousness in Christ unlocks a limitless love that flows freely. She also shares simple, one-minute habits to make loving others generously a natural part of your everyday life.Sunday | February 16, 2025NEXT STEPSHave you made a decision to follow Jesus? We would love to help you with your next steps, starting with a free devotional: ⁠https://lifechangerschurch.com/newlife⁠ABOUT LIFE CHANGERSEvery Sunday, at every small group, and every gathering of our church, we are singing about, talking about, and learning about the radical acceptance of God that we have because of Jesus. We hope you can join us as we grow to know God and discover our true worth in Him. Join us in person or online at ⁠https://www.lifechangerschurch.com⁠.SUPPORTYou can tithe or donate to help us reach more lives around the world here: ⁠https://www.lifechangerschurch.com/give⁠FIND US ON SOCIAL MEDIAFacebook: ⁠http://www.facebook.com/lifechangerschurch⁠Instagram: ⁠http://www.instagram.com/lifechangers⁠TikTok: ⁠https://www.tiktok.com/@lifechangers⁠YouTube: ⁠https://www.youtube.com/@lifechangerschurch⁠CONNECT WITH PASTOR GREGORY DICKOWYouTube: ⁠https://www.youtube.com/@gregorydickow⁠Facebook: ⁠http://www.facebook.com/gregorydickow⁠Instagram: ⁠http://www.instagram.com/gregorydickow⁠TikTok: ⁠https://www.tiktok.com/@gregorydickow

Makers and Takers: Why Conservatives Work Harder, Feel Happier, Have Closer Families, Take Fewer Drugs, Give More Generously, Value Honesty More, Are ... Even Hug Thier Children More Than Liberals Audio CD – Audiobook, January 1, 2008 by Peter Schweizer (Author), Johnny Heller (Narrator) See all formats and editions In Do as I Say (Not as I Do), Peter Schweizer exposed the hypocrisy of liberal elites in Washington and Hollywood. In Makers and Takers, he broadens his scope to examine the damaging effects of liberal philosophy on ordinary Americans. Drawing on national polls and academic studies, as well as the revealing testimony of liberals themselves, Schweizer shows that liberals are, on the whole, less honest, less generous, lazier, and more materialistic than their conservative counterparts. Moreover, conservatives are better parents, spouses, and citizens.Schweizer's portrait is not a mischievous exercise in "gotcha" journalism. Instead, tracing political and social changes over the past fifty years, he argues that the emergence of liberalism as a philosophy of selfishness is a direct result of big government. The enormous expansion of government has fostered the assumption among many Americans that the state is responsible for our financial, social, and moral well-being. From the myth that wealth is the result of luck and exploitation to the insistence that individuaals are not accountable to God or social institutions, the principles of liberalism have corrupted the personal virtues and community values Americans once honored.

When you think about wealth, money, and possessions what images or representations come to your mind? When the Apostle Paul asked for the Corinthian church to help struggling believers in Jerusalem, he reminded them of reasons to be generous and provided guidance for their giving. Realizing how God has freely given us good gifts can dramatically change our attitudes toward money and giving.Support the show

Connie and the gang are back in Ancient Egypt

What is your one right next step? In this episode, Jeff, Jeff, and Jeanna discuss: Lessons on humility and overcoming pride. Meeting the Lord through business.Transitioning from soaking in the Spirit to seeking the Lord.Building a unified team even among diverse people.Living intentionally and honoring legacy.  Key Takeaways: People need to have a safe place. They need connection and real community in every aspect of their lives. Giving and generosity can begin with one person. It will grow and multiply from even one spark.God gives and He takes away - it is all His to begin with. Generously steward what He has given you. Love can happen in the middle of business - for employees, trade partners, customers, and more.  "That is how you will know that God's Kingdom is bigger and better than yours - He will do it in real ways if you'll surrender." — Jeanna Roach  Episode References:Kingdom at Work: https://kingdomatwork.com/ About Jeanna Roach: Jeanna Roach grew up in Wichita Falls, Texas before graduating from Texas Tech University and beginning her career in public relations/marketing. She joined Betenbough Homes in 2006 and has led various roles emphasizing her strategic lens for sales and marketing. In December 2023, Jeanna was appointed by Rick Betenbough as CEO of Betenbough Companies. Jeanna leads the Board of Directors and specializes in the growth and development of new enterprises such as an event center, a café and title company. She is a champion of the Betenbough Companies culture and defends it daily. Jeanna and her husband, Andrew, have three children, Olivia, Liam and Collin, and spend their time travelling, shooting hoops and watching volleyball.  Connect with Jeanna Roach:Website: https://www.betenbough.com/ LinkedIn: https://www.linkedin.com/in/jeannaroach Connect with Jeff Thomas: Website: https://www.arkosglobal.com/Podcast: https://www.generousbusinessowner.com/Book: https://www.arkosglobal.com/trading-upEmail: jeff.thomas@arkosglobal.comTwitter: https://twitter.com/ArkosGlobalAdv Facebook: https://www.facebook.com/arkosglobal/LinkedIn: https://www.linkedin.com/company/arkosglobaladvisorsInstagram: https://www.instagram.com/arkosglobaladvisors/YouTube: https://www.youtube.com/channel/UCLUYpPwkHH7JrP6PrbHeBxw

Connie and the gang travel back through the sands of time, all the way to Ancient Egypt

Sowing Generously, Reaping Abundantly - Lamar Morin Sunday, January 12, 2025 at Hoffmantown Church, Albuquerque, New Mexico

What percentage of Americans do you think lose sleep fretting about money matters in the middle of the night? (Hint, it's well over the majority!) When I was livin' it up in San Francisco working in the wine industry, I managed to rack up some impressive debt, and it frequently impacted my slumber. Over the years there were other financial issues such as worry over estate planning once my son was born and then Covid came and tanked the stock market and subsequently sent interest rates up and inflation especially sky high.Sleep is a critical factor in the body's ability to function optimally and repair itself; in other words, it's a cornerstone of metabolic health. Which is why in today's episode #63 of The Nourishment Mindset, we're talking with a financial expert who wants to help YOU get a better night's sleep. (This is a pod-only episode as we're in the middle of a move and I'm also rehearsing for a play so I didn't elect to video edit.)Meet CERTIFIED FINANCIAL PLANNER™, Chartered Advisor in Philanthropy,® Accredited Tax Preparer® and my husband, Patrick Huey. He's a self described “comprehensive financial concierge for real people” and offers plenty of sound, actionable advice as you prepare for 2025.Patrick discusses how to cultivate financial health, what we should and shouldn't worry about and most importantly, how to find balance when it comes to making, saving, spending and giving money. We talk about how to assess financial health, determine if you would benefit from working with a financial advisor and what to look for in your search for a good fit.“Everyone has a plan until you ask them to produce it.” - Patrick Huey, owner of Victory Independent PlanningWe also emphasize the importance of getting that second opinion if you already have your money house in order. I recently had a dentist tell me I needed a freakin' root canal. After seeking a couple of second opinions, I learned that there's nothing wrong with my tooth after performing a simple a cold test with an ice cube at home! While it's standard practice to get a second opinion in medical matters, it's much more rare in the world of finance. If you walk away with one takeaway from this episode, take this: get a second opinion on your financial health, which is significantly more comprehensive than your investments! There are so many money managers out there who do just that — focus solely on investment accounts, leaving estate, tax, health and other planning to others… Or sadly and commonly, no one.Financial health is about so much more and in this episode, you'll learn about Patrick's SMART® approach to gliding into retirement and much more.****I'm thrilled to offer Nourishment Mindset subscribers this special, no obligation offer through January 15: a complimentary signed shipped copy of Patrick's Seven Pillars of Financial Wisdom to help you determine if you're getting the maximum benefit from your current approach to financial health. To receive one, simply email me. (FavorFat@gmail.com)FINE READS-For those who want a more comprehensive read, Patrick spent nearly a decade crafting only the book he could write. AND didn't toss me off our Camas, WA balcony to the coyotes the night I gave him this feedback after reading the manuscript: “There's a lot here. But you need to start over from an organization stand point.”History Lessons for the Modern Investor takes a rollicking romp through the past helping you learn important lessons from historical figures to become a better investor today. For example, Julius Caesar, courtesy of some heavily armed guys in togas, discovered that mental shortcuts can lead to disappointing results. He learned it the hard way, but you don't have to. Nicolaus Copernicus didn't think the universe revolved around him—rare for a genius of his time. His economic theory is the secret to funding a long retirement. And you won't risk getting burned at the stake…To check out all of his books including a travel thriller, visit Patrick's author page.FINE RECIPE with a FINE FIND- Dixie's Go To Tuna Salad with Sea SeasoningI'm combining my Fine Recipe and Fine Find this month since this sea seasoning adds flavor and an essential trace mineral, iodine. I love Maine Coast Sea Seasonings and regularly use their organic triple blend.Sometimes you need a quick, healthy fix and my Go To Tuna Salad is one of my favorites! Serves one so feel free to multiply for more mouths. Add everything together, stir and enjoy:1.One can of tuna, preferably wild caught and in either olive oil or water;2.Mix in 1 generous TB avocado oil mayo — Primal Kitchen and Sir Kensington's are my preferred brands (no stanky seed oils - traditional mayo always has ‘em even if they advertise “olive oil” on the front so check those ingredients);3.Chop 1 mini cucumber (or a half of a regular one) and toss in;4.Add 1tsp Dijon if you enjoy mustard and/or a couple TB finely chopped nuts;5.Generously salt with a high quality brand such as Redmond.6.Consider adding a Sea Seasoning with iodine to support thyroid health and add delicious flavor!PS - If you happen to live in SW Florida, please support local arts come see Last of the Red Hot Lovers, a comedy about a married man's midlife crisis by Neil Simon. We're playing at the Marco Island Center for the Arts theater January 8-26. My character, Bobbi Michelle, is a nutty out of work night club singer who takes medicinal weed instead of tranquilizers because she has this inability to swallow pills. She's essentially harmless — sweet and sexy, but also super ditzy, and her singing is um… you'll see. For more, check out the features in Coastal Breeze and Marco Eagle. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit favorfat.substack.com

Generously sponsored by Drs. Naomi & Robert Spira in memory of Robert's mother, Molly Spira, ob”m and Naomi's father, Hyman Nutkis, ob”m on the anniversary of their yahrzeits אֵלֶּה  תֹּלְדוֹת יַעֲקֹב יוֹסֵף בֶּן־שְׁבַע־עֶשְׂרֵה שָׁנָה הָיָה רֹעֶה אֶת־אֶחָיו בַּצֹּאן וְהוּא נַעַר אֶת־בְּנֵי בִלְהָה וְאֶת־בְּנֵי זִלְפָּה נְשֵׁי אָבִיו וַיָּבֵא יוֹסֵף אֶת־דִּבָּתָם רָעָה אֶל־אֲבִיהֶם׃ This, then, is the line of Jacob: At seventeen years of age, Joseph tended the flocks with his brothers, as a helper to the sons of his father's wives Bilhah and Zilpah. And Joseph brought bad reports of them to their father.

Sermon Title: Invest Generously (Money Talks) Pastor Terrance Wilson | COOL Church How Investing Leads To Overflow   CREATED OUT OF LOVE

Sunday, December 1, 2024 10:00AM

Fr. Roger J. Landry Columbia Catholic Ministry, Notre Dame Church, Manhattan Monday of the 34th Week in Ordinary Time, Year II Memorial of Saint Catharine of Alexandria, Virgin and Martyr November 25, 2024 Rev 14:1-5, Ps 24, Lk 21:1-4   To listen to an audio recording of today's homily, please click below:  https://traffic.libsyn.com/secure/catholicpreaching/11.25.24_Homily_1.mp3   The […] The post Generously Following the King and Lamb Wherever He Goes, 34th Monday (II), November 25, 2024 appeared first on Catholic Preaching.

Sunday, November 17, 2024 10:00AM

One of the Pharisees asked him to eat with him, and he went into the Pharisee's house and reclined at table. And behold, a woman of the city, who was a sinner, when she learned that he was reclining at table in the Pharisee's house, brought an alabaster flask of ointment, and standing behind him at his feet, weeping, she began to wet his feet with her tears and wiped them with the hair of her head and kissed his feet and anointed them with the ointment. Luke 7:36-38 ESVA recognition of who Jesus is and what He's done, will inspire worship as the only reasonable response. Now when the Pharisee who had invited him saw this, he said to himself, “If this man were a prophet, he would have known who and what sort of woman this is who is touching him, for she is a sinner.” Luke 7:39 ESVAnd Jesus answering said to him, “Simon, I have something to say to you.” And he answered, “Say it, Teacher.” Luke 7:40 ESVA lack of appreciation for the presence of God will leave you religious without relationship! There was a certain creditor who had two debtors. One owed five hundred denarii, and the other fifty. And when they had nothing with which to repay, he freely forgave them both. Tell Me, therefore, which of them will love him more?” Simon answered and said, “I suppose the one whom he forgave more. And He said to him, “You have rightly judged.” Luke 7:41-43 NKJVFor those who exalt themselves will be humbled, and those who humble themselves will be exalted.” Luke 18:14 NLTPiety without humility leads to a life of self-defeating arrogance and pride.Then He turned to the woman and said to Simon, “Do you see this woman? I entered your house; you gave Me no water for My feet, but she has washed My feet with her tears and wiped them with the hair of her head. You gave Me no kiss, but this woman has not ceased to kiss My feet since the time I came in. You did not anoint My head with oil, but this woman has anointed My feet with fragrant oil. Therefore I say to you, her sins, which are many, are forgiven, for she loved much. But to whom little is forgiven, the same loves little.” Luke 7:44-47 NKJVWe should be unconcerned about saving face in order to give full attention to seeking His face. Then Jesus said to the woman, “Your sins are forgiven.” The men at the table said among themselves, “Who is this man, that he goes around forgiving sins?” And Jesus said to the woman, “Your faith has saved you; go in peace.” Luke 7:48-50 NLT Generous gratitude is evidence of and a step on the journey to true repentance and restoration!Jesus sat down opposite the place where the offerings were given and watched the crowd putting their money into the temple treasury. Many rich people threw in large amounts. But a poor widow came and put in two very small copper coins, worth only two cents. Mark 12:41-42 NIV If everyone gives what they've got to God, the family will always have all it needs.Jesus called his disciples over and said, "The truth is that this poor widow gave more to the collection than all the others put together. All the others gave what they'll never miss; she gave extravagantly what she couldn't afford, she gave her all.” Mark 12:43-44 MSGOur relationship with Jesus should be about what we can give, not what we can get!Gratefully giving and living everything you are and have to God isn't a waste, it's worship. I tell you the truth, wherever the Good News is preached throughout the world, this woman's deed will be remembered and discussed. Matthew 26:13 NLT

One of the Pharisees asked him to eat with him, and he went into the Pharisee's house and reclined at table. And behold, a woman of the city, who was a sinner, when she learned that he was reclining at table in the Pharisee's house, brought an alabaster flask of ointment, and standing behind him at his feet, weeping, she began to wet his feet with her tears and wiped them with the hair of her head and kissed his feet and anointed them with the ointment. Luke 7:36-38 ESVA recognition of who Jesus is and what He's done, will inspire worship as the only reasonable response. Now when the Pharisee who had invited him saw this, he said to himself, “If this man were a prophet, he would have known who and what sort of woman this is who is touching him, for she is a sinner.” Luke 7:39 ESVAnd Jesus answering said to him, “Simon, I have something to say to you.” And he answered, “Say it, Teacher.” Luke 7:40 ESVA lack of appreciation for the presence of God will leave you religious without relationship! There was a certain creditor who had two debtors. One owed five hundred denarii, and the other fifty. And when they had nothing with which to repay, he freely forgave them both. Tell Me, therefore, which of them will love him more?” Simon answered and said, “I suppose the one whom he forgave more. And He said to him, “You have rightly judged.” Luke 7:41-43 NKJVFor those who exalt themselves will be humbled, and those who humble themselves will be exalted.” Luke 18:14 NLTPiety without humility leads to a life of self-defeating arrogance and pride.Then He turned to the woman and said to Simon, “Do you see this woman? I entered your house; you gave Me no water for My feet, but she has washed My feet with her tears and wiped them with the hair of her head. You gave Me no kiss, but this woman has not ceased to kiss My feet since the time I came in. You did not anoint My head with oil, but this woman has anointed My feet with fragrant oil. Therefore I say to you, her sins, which are many, are forgiven, for she loved much. But to whom little is forgiven, the same loves little.” Luke 7:44-47 NKJVWe should be unconcerned about saving face in order to give full attention to seeking His face. Then Jesus said to the woman, “Your sins are forgiven.” The men at the table said among themselves, “Who is this man, that he goes around forgiving sins?” And Jesus said to the woman, “Your faith has saved you; go in peace.” Luke 7:48-50 NLT Generous gratitude is evidence of and a step on the journey to true repentance and restoration!Jesus sat down opposite the place where the offerings were given and watched the crowd putting their money into the temple treasury. Many rich people threw in large amounts. But a poor widow came and put in two very small copper coins, worth only two cents. Mark 12:41-42 NIV If everyone gives what they've got to God, the family will always have all it needs.Jesus called his disciples over and said, "The truth is that this poor widow gave more to the collection than all the others put together. All the others gave what they'll never miss; she gave extravagantly what she couldn't afford, she gave her all.” Mark 12:43-44 MSGOur relationship with Jesus should be about what we can give, not what we can get!Gratefully giving and living everything you are and have to God isn't a waste, it's worship. I tell you the truth, wherever the Good News is preached throughout the world, this woman's deed will be remembered and discussed. Matthew 26:13 NLT

Church Mail - Week #5: Sowing Generously (2 Corinthians) (11-10-24) 

As we enter further into Samhain Season and the veil starts to thin, we may begin to feel a blurring of boundaries between worlds. The unseen world may feel closer than ever before. Navigating this liminal space occasionally requires a guide… enter the dark goddess Hecate! As the Goddess of Pathways, Hecate teaches us how to draw boundaries in our life and she keeps watch on whoever dares to threaten them. As we wander through the woods, autumn leaves under foot, reflect upon the lines you draw in your life. Are your limits clear? Let Hecate support you as you find your sacred boundaries. What am I reading?Recipe for a Charmed Life by Rachel LindenThe Subtle Art of Not Giving a F*ck: A Counterintuitive Approach to Living a Good Life by Mark MansonWhat am I playing on repeat?Enter Sandman by Metallica What's for dinner?Sweet Potato Wild Rice SoupIngredients:6 cups veggie broth1 tablespoon olive oil 1 large onionGarlic (as much as you like!)3-4 medium sweet potatoes8 ounces mushrooms1 cup wild rice2 large handfuls kale or spinach 1 can coconut milk1 tablespoon Gochujang (fermented red chili paste) Salt and pepper to taste Instructions:Add olive oil, onions and garlic to Instant pot, sauté for a few minutes. Add broth, sweet potatoes, mushrooms, and wild rice to instant pot. Set on “manual” for 25 minutes. Release pressure. Add coconut milk, gochujang paste, greens, and salt and pepper to taste. Stir, allow greens to wilt. Serve and enjoy!Chocolate Chip Pumpkin BarsIngredients2 cups flour1 tablespoon pumpkin pie spice1 teaspoon baking soda1/2 teaspoon salt1 cup butter softened1 cup sugar1 egg2 teaspoons vanilla1 cup canned pumpkin puree1-1/2 cups chocolate chipsInstructions:Preheat oven to 325. Generously grease a 9x13 pan.Add flour, pumpkin pie spice, baking soda and salt in a small bowl. Stir until well-combined.In a separate bowl, cream butter and sugar until light and fluffy. Add egg and vanilla to mixture. Mix well. Then beat in pumpkin.Add the dry mixture to the wet, fold in chocolate chips and spread batter evenly into pan.Bake for 30 minutes or until edges begin to pull away from the pan and the center is set.Cool completely before cutting.Enjoy!https://www.simplyfiercely.com/personal-boundaries/https://youaligned.com/lifestyle/types-of-boundaries/

When my wife, Cari, and I finished our higher education, we had several thousand dollars in debt that we needed to consolidate through a lower interest rate. We applied for a loan at the local bank but were turned down because we hadn’t lived or worked in that city for long. A few days later, I shared what had happened with my friend Ming, who was an elder in our church. “I’d like to mention this to my wife,” he said on the way out the door. A few hours later, the phone rang. It was Ming: “Ann and I would like to loan you the money you need, interest free,” he offered. I didn’t know what to say, so I responded, “I can’t ask that of you.” “You’re not asking!” Ming answered jovially. They kindly gave us the loan, and Cari and I paid them back as quickly as we could. I believe Ming and Ann were generous because of their love for God. As Scripture tells us, “Good will come to those who are generous and lend freely, who conduct their affairs with justice” (Psalm 112:5). Those who trust in God can have “steadfast” hearts that “are secure” (vv. 7-8), understanding that He’s the source of everything good in their lives. God has been generous with us, giving us life and forgiveness. Let’s be generous in sharing His love and our resources with those in need. How has God been generous to you? How can you share His kindness and generosity with someone in need today?