Podcasts about gruyere

Compass, episode 14Our previous interview: https://www.cruxinvestor.com/posts/gold-stocks-show-strong-growth-as-markets-pause-7048Recording date: 6th May 2025Olive Resource Capital has reported a strong start to 2025, achieving a net portfolio gain of approximately 23–24% through April. The performance is attributed to significant gains in key gold and copper holdings, with standout contributions from Omai Gold Mines and Troilus Gold, both of which have nearly doubled in value. Arizona Sonoran, a copper-focused investment, also added to the momentum with a 30% gain, supported by rising investor interest and developments such as Hudbay's strategic involvement.The firm maintains over 50% of its portfolio in precious metals, favoring advanced-stage assets with clear paths to production or acquisition. Their investment strategy distinguishes between two categories: fundamental holdings, like Omai and Arizona Sonoran, which are held based on valuation and long-term potential; and liquid positions, consisting of larger-cap gold equities that can be adjusted in response to market conditions.A significant portion of the recent episode of Compass, the firm's investor show hosted by Executive Chair Derek Mcpherson and CEO Sam Pelaez, focused on sector-wide trends—particularly consolidation and capital flows. The duo discussed Gold Fields' $2.4 billion acquisition of Gold Road Resources. While the transaction's ~$600/oz valuation appears above historical averages, they noted that the quality of the Gruyere project and the premium jurisdiction of Western Australia may justify the pricing, especially in a potentially rising gold price environment.Equally notable was the discussion around Southern Cross Consolidated's C$120M+ equity financing. As a pre-resource exploration company, such a capital raise is rare and considered a strong signal of renewed appetite for high-grade gold systems. Sunday Creek, Southern Cross's flagship asset in Victoria, has delivered encouraging exploration results and now has the funding runway for aggressive drilling over the next two years. Olive had previously held shares in Mawson Gold, Southern Cross's predecessor, and exited with a 100% return.Finally, the team highlighted Australia's increasingly dominant role in mining market activity. With major takeovers, robust fundraising, and strong equity performance across top producers, the pace of development there contrasts with a slower environment in Canada.For investors, the message is clear: the resource sector is experiencing renewed momentum. Strategic positioning in advanced-stage projects, particularly in strong jurisdictions, may offer the most resilient upside as capital re-engages with the sector.Sign up for Crux Investor: https://cruxinvestor.com

Details behind a neighborhood woodpecker that has become a big sensation after damaging cars and homes in northeastern Massachusetts. Also, a closer look at a growing trend that's become a divisive topic — long lines — why more businesses are embracing the trend and why some neighborhoods are fighting back. Plus, Ina Garten stops by to share a delicious gruyere and herb omelet recipe from the first-ever TODAY Show cookbook, TODAY Loves Food.

Want a pie crust that actually works and makes you feel like a baking genius?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you'll want to make a buttery, flaky, foolproof pie crust so you can fill it with juicy, fragrant strawberries and tangy rhubarb. You'll also discover the ultimate make-ahead appetizer: crispy French onion soup crostini bites oozing with melted Gruyere, a low-effort high-reward recipe we can't stop talking about. Tune in for a quick dose of home cooking inspiration! ***Links:French onion crostini by Lemon Tree Dwelling Slow cooker carmelized onions from Gimme Some OvenNicoler Rucker's strawberry rhubarb pie recipe from Amateur Gourmet (with her old pie dough recipe)Nicole Rucker's updated pie dough recipe can be found in her new cookbook: Fat + Flour: The Art of a Simple Bake)***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Gruyère ist ein malerisches Städtchen am Fuße der Voralpen zwischen Fribourg und dem Genfer See. Der autofreie Ort hat nicht nur einer ganzen Region, sondern auch dem meist verkauften Schweizer Käse seinen Namen verliehen. Viele kommen wegen des Essens nach Gruyère: Fondue, Raclette, Meringues und Creme Double. Das Essen ist wahrlich nichts für Diät-Apostel.

This episode was a longtime coming. It's a longer chunk of the story City at War.Starting with the Hun Micro-series we see how Casey's dad goes into league with the Foot Clan and becomes once again the leader of the Purple Dragons.Next the origin story for Rocksteady & Bebop.Issue 26,27 and 28 are the story of the Turtles and Master Splinter working with Old Hob and Slash to rescue Dark Leonardo!A Pizza Time with Butternut Squash and Gruyere cheese!

Wall Street started the new trading week in mostly positive territory as chip stock boosted the S&P and Nasdaq higher with gains of 0.55% and 1.24% respectively, while the Dow Jones lagged the market with a fall of 0.06%. Market optimism about tech stocks and the earnings growth potential remains elevated which continues to fuel strong tailwinds for the sector.Over in Europe on Monday markets closed higher amid reports Trump's team is considering a plan to impose tariffs on all countries but only on ‘critical imports'. The STOXX 600 rose 0.94%, Germany's DAX added 1.56%, the French CAC climbed 2.24% and, in the UK, the FTSE 100 ended the day up 0.31%.Across Asia on Monday, markets closed mostly lower as investors digested business activity and key data out in specific regions. China's Caixin services PMI index from S&P Global rose to 52.2 in December, the fastest expansion since May last year. Despite this, China's central bank said over the weekend it would implement a ‘moderately loose' monetary policy in 2025. China's CSI index fell 0.16% on Monday, Hong Kong's Hang Seng lost almost 0.5% but South Korea's Kospi Index rose 1.91%.Locally, the ASX raced out of the gates this morning with a strong rally on the back of Wall Street's strength on Friday before pulling back in afternoon trade to close just 0.08% higher as the miners weighed on the market gains despite the tech sector posting a 0.8% gain. The iron ore mining giants came under pressure yesterday amid a decline in the price of iron ore to below US$100/tonne. Singapore's iron ore futures contracts falling below US$100/tonne were the key driver of the spot price decline today as traders exit amid easing demand for the commodity.DroneShield fell over 1.5% on Monday despite the counter-drone technology producer announcing a $9.7m order from a major military customer in Latin America.While Gold Road Resources rose 1.2% after reporting record quarterly production at the 50%-owned Gruyere project with 91,631 ounces of gold produced during the December quarter, significantly above the 68,781 ounces produced in the September quarter.Insignia Financial shares soared over 14% yesterday to a 3-year high after the superannuation company announced it had received a $2.87bn takeover bid from US-based investment manager CC Capital Partners, which trumps the former takeover offer of $2.67bn from Bain Capital. The deal would provide CC Capital with access and market share into Australia's estimated $4.1tn superannuation market which is considered to be the 4th largest in the world.What to watch today:Ahead of Tuesday's trading session on the ASX the SPI futures are anticipating the local market will open the day up 0.15%, extending on the positive finish from yesterday.On the commodities front this morning oil is trading 0.67% lower at US$73.47/barrel, gold is down just 0.06% at US$2636/ounce and iron ore has further weakened to trade down 1.16% at US$99.44/tonne.The Aussie dollar is buying US$0.62, 98.44 Japanese Yen, 50.09 British Pence and NZ$1.11.Trading Ideas:Trading Central has identified a bullish signal on Macquarie Group (ASX:MQG) following the formation of a pattern over a period of 70-days which is roughly the same amount of time the share price may rise from the close of $224.47 to the range of $243 to $248 according to standard principles of technical analysis.And Trading Central has identified a bearish signal on Australian Ethical Investment (ASX:AEF) following the formation of a pattern over a period of 38-days which is roughly the same amount of time the share price may fall from the close of $5.15 to the range of $4.25 to $4.45 according to standard principles of technical analysis.

Join me today as I make another round of EGG BITES with Spinach, Ham and Gruyere! Also....do you think eggs come in various sizes or they are all called "EGG Size"? Because they are.

Join me today as we make "Copy Cat Starbucks Egg Bites". I'm making Ham and Gruyere cheese bites. We discuss "Trad Wives", "Plathville" and we use my immersion blender for the first time! 

Hey there, and a very happy Tuesday! This is your Disney News for Tuesday, July 30th, 2024. I hope you're ready for your daily dose of Disney magic! - Hidden gem alert: Amare Flatbread at Swan Reserve Hotel, inspired by European dish Flammekuchen, featuring leek, potato, lardon, roasted black pepper, and Gruyere cheese. - Speculation on Disney's big news drop scheduled for August 10th, possibly in response to Universal's Epic Universe. Focus on popular franchises and inclusivity, with legal battles and financial considerations in the mix. - Walt Disney World announces price adjustments: new mandatory upcharges, non-refundable Lightning Lane passes, and ticket price increases next year. Free water park admission perk for resort guests on check-in days starting next year. - Disney integrating AI into theme parks for personalized adventures, efficient queue management, immersive attractions, and AI-driven culinary and retail experiences. Thanks for tuning in, and I hope you have a magical day. Remember to check in tomorrow for more Disney updates. See you tomorrow!

In this week's episode, we'll take a look at five tips for creating distinctive character voices and viewpoints within your novel. TRANSCRIPT 00:00:00 Introduction and Writing Update Hello, everyone. Welcome to Episode 209 of The Pulp Writer Show. My name is Jonathan Moeller. Today is July the 12th, 2024 and today we are discussing five tips for creating vivid characterizations. Before we get into that, we'll have some writing progress updates, a couple of questions from readers, Question of the Week, and then we'll get on to our main topic. So for my current writing projects, I'm pleased to report that Shield of Darkness is out and selling briskly, and you can get it at all the usual places: Amazon, Barnes, and Noble, Kobo, Google Play, Apple Books, Smashwords, and my Payhip store. It's had a very strong response so far and thank you for that. I'm glad you guys are enjoying the book. Now that Shield of Darkness is out, my next project is Half-Orc Paladin. I am pleased to report I'm currently on Chapter 10 of 16, which puts me at 60,000 words. Yesterday I had a 10,000 word day while I was working on it, my sixth one of 2024. Good progress has been made. I'm hoping to have that book out preferably in early August. In audiobook news, the audiobook of Wizard-Thief as narrated by Leanne Woodward is almost finished. We've just got to finish proofing it and that should take place next week and hopefully the audiobook will be out towards the end of July or early August. Once Half-Orc Paladin is done, I have not 100% decided what I'm going to write next. I'm 20,000 words into Ghost in the Tombs, so that could be next or I might write Shield of Conquest or Cloak of Illusion. We will see what I do when I get to the end of Half-Orc Paladin. But right now, I am focusing on Half-Orc Paladin and bringing that to completion. We have a reader question from BV, who asks: I saw an app called Scrivener, and I thought of what Jonathan uses. I'm an old mainframe COBOL/RPG developer and I know that the tech environment can really help. I tried Scrivener way back in 2014 and it was too complicated for me, too much. Granted, the app might have changed since then because 2014 feels to me at least like it was really recent, but it was in fact ten years ago. So for writing, I primarily use Microsoft Word for writing and editing and then I use Vellum on the Mac for the final ebook formatting. That's the way I do it right now. Nothing to say that it can't change. Maybe I might switch to LibreOffice again for writing as Microsoft continues to sort of circle the AI drain and adds more and more useless AI features to its products. 00:02:38 Question of the Week Now it's time for Question of the Week, which is designed to inspire interesting discussion of enjoyable topics. This week's question: what is your favorite kind of sandwich? This got a lot of responses, as you might expect. Grimlar says: buttered oven bottom muffin, slice of lamb, medium mature slice of cheese, and a coating of salad cream. Justin says: the current sandwich at my house is turkey with provolone, lettuce, and tomato with mayonnaise on homemade sourdough. That actually sounds pretty good right now. Kevin says: bit boring here. Grilled cheese and bacon or BLT with mayo. Easily pleased, Michael says: can't beat a toasted cheese sandwich, which seems to be called a grilled cheese in the US, which has always baffled me. Ham is a good addition as well. I agree with Michael. That is a very good sandwich. Brandy says: old school. Tie between cold Jif creamy peanut butter and Concord grape jam or warm grilled Gruyere and Colby Jack on a good homemade bread (pumpernickel, oatmeal, wheat, or sourdough). Barbara says: Kind of a plain girl: toasted cheese and tomato. Annie says: toasted sandwich: ham, cheese, red onions, and tomato with butter and mayo. Jesse says: Italian sub with hot peppers. Steve says: I'd add some cheese because I'm a cheesy kind of guy and my spicy mustard has a bit of horseradish, too. Bonnie says: Maine Amatoes roast beef Italian (RB, cheese, onion, green pepper, pickled tomato, black olives, mayo, not oil. Jenny says: rare roast beef slices, sharp cheddar, and sourdough bread. I don't lubricate my sandwiches and prefer simple. Otherwise grilled cheese (extra sharp cheddar and gouda) or really anything with ham in there. Nick says: this is just perfect. Just make the beef pastrami. Jonah says: Panini. Genoa salami, roasted red peppers, onions, Jack and mozzarella cheese, good olive oil, and maybe a pesto. Gary says: there are lots of good ones, but if I can only have one, it has to be PB&J (crunchy peanut butter and raspberry jam). Andrew says: An MLT, a nice mutton, lettuce, and tomato sandwich where the mutton is so lean. I have to admit I did not know that was an actual sandwich. Randy says: hot and juicy pastrami with melted pepperjack cheese, diced red onion, mayo, and horseradish mustard on a lightly toasted sourdough hoagie. Dang it. Now I'm hungry. Craig says: club. Stacy says: grilled cheese. David says PB and J. Judy says peanut butter and grape jelly or a Philly cheesesteak. John says: tie between a really good Reuben or really authentic Philly cheesesteak. Croque Monsieur is a close second. Venus says: funniest sandwich story I ever heard was when my brother ordered a BLT and the waitress asked if he wanted any condiments on it. He said no and received bacon between two slices of bread. When I was younger, I used to eat BLTs that way. Just bacon and bread, though now that I'm older and recognize the benefits of vegetables in many areas of life, I do have BLTS with the lettuce and tomato. Juana says: BLT. For myself, the answer would be I think a sub with roast beef, ham, lettuce, pickles, tomatoes, and a significant quantity of spicy mustard. The inspiration for this question was that I typed it up, it was almost lunch time and I'm hungry. It may have been a mistake to record this podcast before lunch because I am now quite hungry after reading all that, but onwards to our Main Topic of the Week. 00:06:02 Main Topic: How to Create Distinctive Characterizations and Character Voices in a Novel Now on to our Main Topic of the Week: how to create distinctive characterizations and character voices in a novel. We're going to go through five tips for that. I got to think about this because I just finished Shield of Darkness, which was quite a long book, and it had multiple point of views. My previous long series, the Dragonskull series, was mostly a single point of view throughout all nine books. Gareth Arban was the main character and though we started to have more point of view characters come in starting with the fifth book and especially in the final third of the series, Gareth was still the main character and had the most scenes. By contrast, Shield of Storms and the rest of the Shield War series is going to be multi point of view. As of right now, Ridmark Arban, Niara, Lika, and Nikomedes are going to be the main characters and we will have new point of view characters that start introducing in with the rest of the series. The point of view of the different chapters will rotate between them. I'm writing in in what's called limited third person, where you shift entirely to one person's perspective for a scene or chapter. For example, if I'm writing from Ridmark's perspective, we will see things from Ridmark's perspective and know what he's thinking. Omniscient third person, by contrast, is when the author jumps from person to person. For example, in a scene with both Ridmark and the Nikomedes, the author will let us know what they're both thinking and will see things through both their eyes. There is nothing wrong with this, as a skillful writer can do it quite well. I think Agatha Christie especially did it quite well, but it's generally easier and simpler to write in third person limited instead of third person omniscient. Of course, third person limited is only easier if you can make each point of view distinctive. You have to write a distinctive voice for each character and it can become a problem if all the characters all sound and think the same way. So how can you create a distinctive voice for each point of view character? There are a couple of different ways that you can do this. #1: Descriptions. When writing from a particular character's viewpoint in limited third person, obviously that character will see things through his or her own personal lens. This is a handy way to differentiate characters. For example, take the laptop I used to write this podcast script. I got it in the summer of 2023 where my previous laptop went to the big recycling bin in the sky and it's an HP Envy with a 17 inch screen, since I'm at a phase of life where I prefer to write with the Microsoft Word window maximized and the screen size zoomed way up. But someone who knows less about computers than I do wouldn't see an HP Envy, they'll just see a silver laptop with a big screen. Someone who only uses Mac laptops would just see it as a big chunky PC laptop and would think of it that way. Firearms are another good example of this. For example, according to the FBI website, the official side arm of an FBI agent is a Glock 19 M semi-automatic pistol, which holds 15 rounds of 9mm ammunition, but many people would not know this. They would see the weapon and think of it as just a black handgun or a black pistol, or may even describe it inaccurately, calling it a revolver or a machine gun. This variation in description would also extend to characters. Consider a woman who works as a school administrator. The school board chairman might think of her as the most reliable employee in the district and describe her that way. The students might describe her as the mean lady who works in the office. One of the teachers might think of her as my best friend. Another teacher might think of her as my cousin's nasty ex-wife. Which one of these characterizations of the woman are correct? Well, it depends on the particular point of view at the moment, and you can use that description to help differentiate your characters from one another. #2: Dialogue is another great way to differentiate characters from one another. No two people ever really have similar speech patterns. The school administrator in the previous example might always find a way to bring the conversation back around to her cats. A socially awkward computer programmer might start over sharing facts about topics that interest him. A taciturn electrician might only speak when necessary and prefer silence the rest of the time. A lawyer might talk in very precise sentences with every word exactly measured, especially a lawyer who is used to arguing in front of a judge. A common joke is that rather than asking why, the lawyer will always say on what basis? People will also talk about different things. They have favorite topics or are better or worse at handling emotionally sensitive discussions. People also have things they absolutely refuse to discuss under any circumstances and become angry if someone tries to force them to talk about these topics. Dialogue is also a place where it's best not to get too hung up on grammar, since you'll find that most people do not talk in grammatically perfect sentences. People often repeat themselves, respond to a question with another question or an irrelevant answer, and go off on tangents. The trick for writing dialogue is to try and catch a feeling of verisimilitude with the somewhat rambling nature of human conversation in general without getting too bogged down and trying to make it too realistic. You want to keep the story moving forward, after all. #3: Attitudes. Another good way to differentiate between point of view characters is attitude. How do they respond to things emotionally? This ties into both description and dialogue because the character's attitude will obviously influence how they describe things and how they talk. To return to the example of the school administrator above, a student with a cranky attitude might think of her as the mean lady in the office, while a teacher who is in a good mood and enjoys his or her work might think of her as Miss Jones from the school district. The character's mood will color how they describe their surroundings and how they relate to the characters around them. A character who is in a good mood would simply note a car braking in front of them in traffic and slow down. A character in a bad mood will likely rant about how the jerk in front brake checked them. This leads into the next aspect of character attitudes. How does a character react emotionally to events and other characters? One character might view having to stand in line for a while as a minor inconvenience and turn his or her thoughts elsewhere during the wait. Another character might fly into a rage with impatience and demand to speak to the manager over. The first character might dislike going to restaurants because he or she finds it embarrassing to be waited upon and will get through the experience with stiff politeness. The second character might love going to restaurants and makes all sorts of unreasonable demands upon the waiter. Character attitudes and how they emotionally react to situations and each other is an excellent way to differentiate characters and therefore create unique voice. #4: Knowledge. Another good way to distinguish between characters is their individual knowledge and can also help inform the descriptions. For example, during a recent road trip I was listening to the audiobook of Dark Angel by John Sanford and narrated by Robert Petkoff. In the book, two federal agents Letty Davenport and Rod Baxter are assigned to infiltrate a group of dangerous hackers. Letty is an expert on firearms and violence and very physically fit while Baxter is 60 pounds overweight but an expert in all aspects of hacking and computer crime. He doesn't know anything about guns, but he knows everything about breaking into a computer system whereas Letty has only a surface level grasp of computer crime. She knows what a ransomware attack is but nothing about how to actually execute one or repair one. This is a helpful way to distinguish between the character's point of view scenes like we talked about with description. As we said, one character might see a firearm and think it's a black rifle but a character with greater knowledge of guns would immediately identify it as an M16A2. Another character might see a van and just think of it as an old red van, but a character who works as a mechanic would identify it as a 1993 Ford Aerostar. #5: Subtext. Now we come to the great bane and hindrance of human communication, subtext. How characters react to subtext, whether they notice it, imagine it, or fail to detect it at all can help distinguish between character point of views and help create character voice. In this context, subtext refers to an additional implied meaning beyond the actual literal meaning of the spoken words. For example, a woman tells her boyfriend that she hears the Grand Canyon is nice in May. The subtext is that she wants him to plan a trip for them to the Grand Canyon, and the boyfriend may or may not pick up on this subtext. Communication failure of this sort is a common staple of sitcom plots, where many conflicts could be resolved if the participants were capable of communicating clearly. This is something of a cliched example, but we've all had examples in real life where we said something only to have our words totally misinterpreted. For example, say you say, “I don't like fish” and the person to whom you are speaking interprets that as “I hate your cooking.” That might not have been your meaning at all, but the comment was interpreted that way. Or an office manager observes that there are budget cuts. His employees immediately interpret that as impending layoffs when in fact, the manager simply meant that the budget for office supplies and computers has been cut. Subtext provides an excellent tool for distinguishing between characters. One character might completely miss subtext in conversation, while another might imagine subtexts that aren't there at all, like with the fish comment or another character who constantly speaks in subtext and gets annoyed when people don't pick up on their subtle meanings. Hopefully these five tips will help you craft characters with distinctive voices and viewpoints. So that's it for this week. After all that talk about sandwiches, I think I might go look for lunch myself. Thanks for listening to The Pulp Writer Show. I hope you found the show useful. A reminder that you can listen to all the back episodes on https://thepulpwritershow.com, often with transcripts. If you enjoyed the podcast, please leave a review on your podcasting platform of choice. Stay safe and stay healthy and see you all next week.

Lisa Steele is a fifth-generation chicken keeper who shares her profound knowledge of poultry tips, egg facts, recipes, and more from her farm in Maine. Along the way Lisa has expanded her brand from taking care and raising chickens to mastering ways to use their lovely eggs. Lisa is the author of the "Fresh Eggs Daily" Cookbook, Blogger at "Coop to Kitchen" and host of the show "Welcome To My Farm."Lisa talked about when she perfected omelets and souffles and how satisfied she felt! Having never gotten to that level of mastery, I can only say I am jealous! She has provided her recipe (see below) so you, too, can make your best omelet and savory souffles and get a taste of her delightful book. She also sent me this link from her new recipe website for another delicious version of said perfect omelet. Gruyere and Tarragon Omelethttps://www.cooptokitchen.com/2024/06/gruyere-and-tarragon-omelet.htmlSpinach Goat Cheese OmeletThis half fold omelet is bursting with flavor and one of my favorites to whip up. It seems like a lot of spinach, but the heat from the omelet will wilt it down pretty quickly.2 eggs, room temperaturePinch of Kosher saltFreshly ground black pepper1 teaspoon extra-virgin olive oil1 tablespoon butter2 cups fresh baby spinach1/2 cup crumbled goat cheese, plus more for garnishHeat a 9- or 10-inch skillet with sloped sides over high heat while you whisk the eggs with a pinch of salt in a small bowl until frothy. Add the oil to the pan and tilt the pan to coat the bottom with the oil. Then add the butter, continuing to tilt and swirl the butter. Once the butter is melted and has stopped sizzling, pour in the eggs, and use a rubber spatula to gently move the eggs around in the pan, while continuing to tilt the pan with your other hand.When the eggs are almost set, pile the cheese and spinach on one side of the pan, then tip the skillet and pull the egg away from the edge of the pan. Tilt the pan with the spinach and cheese closer to you and use a spatula to fold the opposite half of the egg over towards the middle, covering the filling. Slide your omelet out of the pan onto a plate.Season with additional salt and pepper, if desired, crumble some additional cheese on top and drizzle with additional oil.Makes one omelet.Savory Cheese SoufflesWhile the thought of making a souffle might be intimidating, they're rarely found on restaurant menus, so you're going to have to learn to make your own at some point! I find these individual souffles easier to make than a large one - and just look at it this way, what's the worst that can happen? Your souffle will fall?It will still taste divine. And once you've mastered the technique and made the perfect souffle, there's such a sense of satisfaction. This is my standby recipe for a basic savory souffle with Parmesan cheese. It should come out light and fluffy and practically melt in your mouth if you've made it correctly. Butter and cornmeal for dusting ramekins6 fresh eggs, room temperature1 Cup milk1/4 Cup heavy creamSprig of fresh thyme2 Tablespoons butter1/4 cup flour3 Tablespoons sherry1/4 Cup fresh grated Parmesan cheese1/2 teaspoon sea saltFresh ground nutmeg1/2 teaspoon cream of tartarPreheat oven to 375 degrees with the rack in the bottom third. Butter six eight-ounce ramekins, brushing the butter in an upward motion and dust with cornmeal. Separate the six eggs so you have three of the yolks and the six whites separated in two bowls. Save the remaining three yolks for another recipe.Bring the milk, cream and thyme sprig to a simmer in a small saucepan over medium-low heat, stirring occasionally until the milk foams and begins to bubble. Remove from the heat. Melt the butter in a skillet over medium heat, then sprinkle in the flour, whisking constantly for about a minute until the mixture thickens.Slowly whisk in the warm milk mixture and continue to whisk for another minute or two, until the sauce is bubbling, smooth and begins to thicken. Remove the thyme sprig, pour the liquid into a large mixing bowl and whisk in the sherry, Parmesan cheese, salt and nutmeg, then whisk in the three egg yolks. Let cool.When the egg yolk mixture has cooled, in the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar on low speed until foamy, then beat on high speed 1-2 minutes  just until soft peaks form.  The whites should still be glossy, not dry.  Gently fold one-third of the egg whites into the flour/milk mixture with a rubber spatula, then carefully fold in the remaining egg whites until just combined. Ladle the mixture into the prepared ramekins, filling each to within ¼” of the top rim, then gently smooth the top, run your thumb around the inside rim of each ramekin, place them on a rimmed baking sheet and bake for 16-18 minutes, or until puffed and golden on top. Don't peek! Don't open the oven until the souffles have been baking for at least 15 minutes. Serve immediately.Note: for a higher rising souffle, you can make a collar to fit around the inside top rim of the ramekin out of parchment paper and slide it in between the egg and ramekin just before putting the souffles in the oven.Makes 6 single-serving souffles.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. 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

Lisa Steele is a fifth-generation chicken keeper who shares her profound knowledge of poultry tips, egg facts, recipes, and more from her farm in Maine. Along the way Lisa has expanded her brand from taking care and raising chickens to mastering ways to use their lovely eggs. Lisa is the author of the "Fresh Eggs Daily" Cookbook, Blogger at "Coop to Kitchen" and host of the show "Welcome To My Farm."Lisa talked about when she perfected omelets and souffles and how satisfied she felt! Having never gotten to that level of mastery, I can only say I am jealous! She has provided her recipe (see below) so you, too, can make your best omelet and savory souffles and get a taste of her delightful book. She also sent me this link from her new recipe website for another delicious version of said perfect omelet. Gruyere and Tarragon Omelethttps://www.cooptokitchen.com/2024/06/gruyere-and-tarragon-omelet.htmlSpinach Goat Cheese OmeletThis half fold omelet is bursting with flavor and one of my favorites to whip up. It seems like a lot of spinach, but the heat from the omelet will wilt it down pretty quickly.2 eggs, room temperaturePinch of Kosher saltFreshly ground black pepper1 teaspoon extra-virgin olive oil1 tablespoon butter2 cups fresh baby spinach1/2 cup crumbled goat cheese, plus more for garnishHeat a 9- or 10-inch skillet with sloped sides over high heat while you whisk the eggs with a pinch of salt in a small bowl until frothy. Add the oil to the pan and tilt the pan to coat the bottom with the oil. Then add the butter, continuing to tilt and swirl the butter. Once the butter is melted and has stopped sizzling, pour in the eggs, and use a rubber spatula to gently move the eggs around in the pan, while continuing to tilt the pan with your other hand.When the eggs are almost set, pile the cheese and spinach on one side of the pan, then tip the skillet and pull the egg away from the edge of the pan. Tilt the pan with the spinach and cheese closer to you and use a spatula to fold the opposite half of the egg over towards the middle, covering the filling. Slide your omelet out of the pan onto a plate.Season with additional salt and pepper, if desired, crumble some additional cheese on top and drizzle with additional oil.Makes one omelet.Savory Cheese SoufflesWhile the thought of making a souffle might be intimidating, they're rarely found on restaurant menus, so you're going to have to learn to make your own at some point! I find these individual souffles easier to make than a large one - and just look at it this way, what's the worst that can happen? Your souffle will fall?It will still taste divine. And once you've mastered the technique and made the perfect souffle, there's such a sense of satisfaction. This is my standby recipe for a basic savory souffle with Parmesan cheese. It should come out light and fluffy and practically melt in your mouth if you've made it correctly. Butter and cornmeal for dusting ramekins6 fresh eggs, room temperature1 Cup milk1/4 Cup heavy creamSprig of fresh thyme2 Tablespoons butter1/4 cup flour3 Tablespoons sherry1/4 Cup fresh grated Parmesan cheese1/2 teaspoon sea saltFresh ground nutmeg1/2 teaspoon cream of tartarPreheat oven to 375 degrees with the rack in the bottom third. Butter six eight-ounce ramekins, brushing the butter in an upward motion and dust with cornmeal. Separate the six eggs so you have three of the yolks and the six whites separated in two bowls. Save the remaining three yolks for another recipe.Bring the milk, cream and thyme sprig to a simmer in a small saucepan over medium-low heat, stirring occasionally until the milk foams and begins to bubble. Remove from the heat. Melt the butter in a skillet over medium heat, then sprinkle in the flour, whisking constantly for about a minute until the mixture thickens.Slowly whisk in the warm milk mixture and continue to whisk for another minute or two, until the sauce is bubbling, smooth and begins to thicken. Remove the thyme sprig, pour the liquid into a large mixing bowl and whisk in the sherry, Parmesan cheese, salt and nutmeg, then whisk in the three egg yolks. Let cool.When the egg yolk mixture has cooled, in the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar on low speed until foamy, then beat on high speed 1-2 minutes  just until soft peaks form.  The whites should still be glossy, not dry.  Gently fold one-third of the egg whites into the flour/milk mixture with a rubber spatula, then carefully fold in the remaining egg whites until just combined. Ladle the mixture into the prepared ramekins, filling each to within ¼” of the top rim, then gently smooth the top, run your thumb around the inside rim of each ramekin, place them on a rimmed baking sheet and bake for 16-18 minutes, or until puffed and golden on top. Don't peek! Don't open the oven until the souffles have been baking for at least 15 minutes. Serve immediately.Note: for a higher rising souffle, you can make a collar to fit around the inside top rim of the ramekin out of parchment paper and slide it in between the egg and ramekin just before putting the souffles in the oven.Makes 6 single-serving souffles.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. 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

This week Tony Astle ate at The Engine Room, an Auckland restaurant with a focus on seasonal dishes and locally grown produce. He sampled the Bluff Oysters, the Grass Fed Scotch Steak with Maitre d'hotel butter, Hapuku -the catch of the day- with eggplant, caponata, and saffron aoli, and the twice-baked Cheese Souffle, which was once a signature dish at his own Antoine's.  The twice-baked cheese souffle from the Engine Room. Photo / Tony Astle Plus, for desert he tried the Coconut Panacotta, the Chocolate cremino al chocolato, and topped it all off with a selection of cheeses. "A four tick experience... bordering on five ticks."   LISTEN ABOVE   Recipe of the Week: French Onion Soup Photo / Getty Ingredients 2 tbsp oil  10 large onions peeled and thinly sliced  1 tsp sugar  1 tbsp flour (optional)  3 litres heated fresh beef stock  375 ml dry white wine  Note: This soup is best made at least two days before it is required.   Method 1. In a heavy-bottomed pot add the oil, sliced onion and sugar. 2. Over a low heat, slowly cook the onions, stirring frequently. 3. This process will take some time. 4. When the onions are caramelised, but not burnt, sprinkle them with flour. 5. Stir well. Then, add the heated stock and the dry white wine. 6. Bring to the boil. Skim-off any scum that floats to the surface throughout cooking. 7. Reduce heat, simmer for about 40 minutes. 8. Remove from heat, chill, then refrigerate until required.   To Serve  1 Baguette thinly sliced  Gruyere cheese, grated  1. Preheat an oven to 180 deg C. 2. Heat the soup, then ladle it into individual ramekins. 3. Top with slices of baguette, liberally sprinkled with enough Gruyere to cover the top (about 3 tbsp per ramekin). 4. Place in oven and bake until golden brown.   LISTEN ABOVE See omnystudio.com/listener for privacy information.

Australian Potash Limited (ASX: APC) managing director and CEO Matt Shackleton joins Jonathan Jackson in the Proactive studio to discuss the mobilisation of an aircore drill rig to the Lake Wells Gold Project in Yamarna, via Wiluna. The drill program will target two primary areas, the West and East targets. According to Shackleton, the project spans 13 exploration licences over more than 540 km², located approximately 50 kilometres northwest of the Gruyere gold mine. The program aims to test the contact zone between the Yamarna greenstone and the granites, as well as the Ibanez trend identified by neighbouring Gold Road Resources. The program includes a 4,000m – 6,000m in-fill and extensional drill, designed to test extensions to the Yamarna shear zone and the Ibanez trend. Additionally, APC has issued 20,000,000 ordinary shares to the vendors of the West Arunta tenement E80/5778, finalising the Tenement Sale Agreement from June 7, 2023. The tenement is now fully owned by APC. APC holds a 100% interest in the West Arunta Nexus Project, an early-stage exploration opportunity in Western Australia's most promising exploration frontier. APC also holds 100% interests in the Lake Wells Gold Project and the Laverton Downs Project, both located in Western Australia's Eastern Goldfields and prospective for various minerals. #ProactiveInvestors #ASX #AustralianPotash #LakeWellsGoldProject #Yamarna #AirCoreDrilling #GoldExploration #Mining #ASX #GruyereGoldMine #WestAruntaProject #ExplorationLicences #GoldMining #IbanezTrend #DrillingProgramme #YamarnaShearZone #CleansingProspectus #MineralExploration #WesternAustralia #GoldResources #APC #LavertonDownsProject #RareEarthElements #invest #investing #investment #investor #stockmarket #stocks #stock #stockmarketnews

You're never too old to enjoy warm, creamy, cheesy mac 'n' cheese   From the America's Family Favorites Best of Home Cooking cookbook   Links* cookbook - https://amzn.to/3IhmGrf dutch oven - https://amzn.to/3uWeXM6   What You'll Need: -6 T butter, divided -1/2 cup minced onion -3 T flour -2 3/4 c cold milk (I said 2 2/3 cup in the video…) -1/4 tsp dried thyme -pinch of nutmeg -pinch of cayenne pepper -salt and pepper to taste -2 heaping cup of dried pasta -8 oz shredded cheddar cheese -4 oz shredded Gruyere (or plain Swiss), cheese -2/3 cup bread crumbs   What You'll Do: 1. melt 4 T butter in medium dutch oven; add minced onion and sauté until onion is translucent (but not brown) 1a. put on a pot of water, to boil, for our pasta 2. stir in flour and cook for 2 minutes; whisk in cold milk; stir until the mixture comes to a simmer and thicken slightly 2a. once your pasta water comes to a boil, salt your water; add pasta and cook one minute less than al dente 3. turn off heat! stir in thyme, nutmeg, and cayenne; add in salt and pepper to taste; stir in shredded cheeses; preheat oven to 350 degree F 4. drain your cooked pasta; add it to your cheese sauce and mix well; if desired, melt the 2 remaining tablespoons of butter and mix in the bread crumbs - sprinkle evenly oven you mac n cheese 5. bake for 40-45 minutes, or until bubbly 6. enjoy!   *DISCLAIMER: links in this description may be affiliate links. There is no extra cost to you, but I may receive a small commission :)   #macncheese #dutchoven #macaroniandcheese

Tune in the hear sound bites from this year's 2024 biennial World Cheese Championship Contest that was held in Wisconsin this past March as Cara and Joe break down what makes the World Championship Cheese Contest distinct from the World Cheese Awards. Joe was in attendance and his mission was to unveil what the competition was like for our listeners. However, this time around we got a bit of surprise with our coverage!Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

Wall Street ended Friday's session mostly in the red as the theme has gone in the U.S. over the last week with investor jitters rising amid fears of a pushback in the rate cut outlook from the Fed due to inflation remaining sticky in the world's largest economy.The Nasdaq fell over 2% on Friday as investors retreat from chip stocks including Nvidia plummeting 10%, and Netflix falling 9% even after quarterly results beat market expectations. The Dow Jones bucked the downfall trend on Friday by rising 0.56%, while the S&P500 slipped 0.88%. While investor sentiment in the U.S. has primarily been focused on the rate outlook over the last week, investors have also been equally as concerned over rising tensions in the Middle East.The S&P500 had its worst week last week since March 2023 while the Nasdaq lost 5.5% and the Dow Jones gained 0.01% over the trading week.Over in Europe markets it was a different story as investor sentiment was boosted by rate cut speculations out of the ECB. The STOXX600 rose 0.3% on Friday, Germany's DAX fell 0.55%, the French CAC closed flat and, in the UK, the FTSE100 rose 0.24%. Banks led the gains in the region while energy stocks dropped 1.5% on the sliding price of oil.In Asia on Friday, markets tumbled amid escalating tensions in the Middle East, particularly on the back of Israel's attack on Iran. Japan's Nikkei fell 2.66% on Friday as key inflation data in the region indicated headline inflation fell to 2.7% in March, from 2.8% in February. South Korea's Kospi index fell 1.63%, and Hong Kong's Hang Seng fell 0.99%.Locally on Friday the ASX200 fell just shy of 1% as all 11 sectors closed the day in the red led by the rate sensitive sectors as tech dropped 1.55% and REIT stocks fell 1.45%. Karoon Energy fell 5.4% on Friday after downgrading guidance for oil production in FY24.The price of gold rallied to a record high on Friday above US$2400/ounce as the safe-haven asset soars in popularity both from investors and global banks amid rising geopolitical tensions and deflationary pressures in certain key economies around the world.What to watch today:Ahead of the first trading session to start the new week, the SPI futures are expecting the ASX to open the trading day down 0.6%, extending on the negative sentiment from last week.On the commodities front this morning oil is down 0.1% to trade at US$83.03/barrel, gold is down 0.3% at US$2384/ounce and iron ore is up 0.28% at US$108.25/tonne.AU$1.00 is buying US$0.64 cents, 99.30 Japanese Yen, 51.87 British Pence and NZ$1.09.Trading Ideas:Bell Potter has increased the 12-month price target on Gold Road Resources (ASX:GOR) from $1.85 to $2.10 and maintained a buy rating on the gold producer following the release of the 1Q24. Despite significant rain events impacting production and damaging the road supply route to the company's Gruyere project, Bell Potter's analyst believes the mining issues have now been overcome and the company's share price to recover, supported by gold price tailwinds.And Trading Central has identified a bearish signal on Sigma Healthcare (ASX:SIG) following the formation of a pattern over a period of 27-days which is roughly the same amount of time the share price may fall from the close of $1.25 to the range of $1.08 to $1.12 according to standard principles of technical analysis. 

El nombre de Raimundo González Frutos parará para siempre a la historia de la gastronomía de la Región de Murcia, asociado a su restaurante 'El Rincón de Pepe' y a su trabajo y legado con el que consiguió situar el recetario murciano al mismo nivel de cualquier otra cocina internacional. Su nombre también quedará asociado a muchas recetas, pero particularmente a una de ellas: las berenjenas a la crema, que a día de hoy ya son un verdadero patrimonio de nuestra comunidad y que muchos locales han ido incorporando a sus cartas de una forma o de otra.Esta receta que popularizó Raimundo González Frutos reúne aquellos elementos que hicieron famosa su cocina: la tradición y los productos humildes de la huerta, los toques mediterráneos y la proximidad del mar y la influencia de la cocina francesa de la que tanto se embebió con su relación con cocineros como Paul Bocuse. Así, en este plato, encontramos la berenjena y el jamón, y también la gamba roja, cuyo caldo también se emplea para realizar una delicada bechamel cubierta a su vez por un queso Gruyere, un queso que traía directamente de Francia cuando no era tan fácil, allá por los años 70.Muchos de los cocineros que se formaron junto a él y otros con los que compartió esa receta la han mantenido viva y ya es todo un clásico. Uno de los "aprendices" de este plato de Raimundo González fue Sergio Martínez, de 'Keki', que al poco de abrir su local en el centro de Murcia, bajo la atenta mirada de la Catedral, tuvo la suerte de que el propio González Frutos compartiera con él una mañana de trabajo ("Nos estuvo contando muchas batallas") y le explicara cómo prepararlo: "Parecía un plato sencillo, pero no lo es. Técnicamente está muy bien pensado", nos ha explicado en 'Como me lo como' Sergio Martínez.

This week we talk about claw machines, memory foam pillows, smart scales, dental journeys, skincare routines, and footlong cookies. Support us on Patreon to keep the podcast going, view more detailed show notes, and to gain access to exclusive content at: http://www.patreon.com/theshowsamandjoe Favorite things: The Ordinary: Soothing & Barrier Support Serum Tomb Raider I–III Remastered

FULL SHOW TRANSCRIPT FOLLOWS:Stephanie [00:00:15]:Hello, everybody, and welcome to the podcast. We are talking with 2 powerful women today in the cheese world. We're talking with Jessica Sennett from Cheese Grotto and our friend Alise Sjostrom from Redhead Creamery. Alise fromRed Head Creamery has been on the program before. Jessica, this is your first time. Welcome.Jessica [00:00:35]:AliseYes. Thank you. Thank you for having us.Stephanie [00:00:38]:Okay. You guys are in collaboration. And tell us a little bit about your meeting and how this collaboration started.Jessica [00:00:46]:Oh, yeah. So so, yeah, it's probably the the fastest, collaboration known to man in terms of, us both Being on the same page, which which was awesome. I yeah. So cheese grotto a Little bit about what we do. You know, we we do have our cheese grotto, which is the namesake of the company. It's a humidor for storing and serving Cheese and we make them in the Catskills in New York as well as in, Ohio. There's, the bricks That humidify. These cheese grottoes are made in Ohio.Jessica [00:01:24]:And, essentially, they act as a humidor for prolonging the shelf's life of cheese. And we started, selling and partnering up with American Artisan Cheesemakers about 5 years ago. And once the pandemic hit, it really helped, you know, Bloom Art subscription programStephanie [00:01:47]:Sure.Jessica [00:01:48]:As well as virtual tastings and gift boxes. And we focus on American artisans Because, you know, we really love to, to support what's going on regionally because there's, like, so many amazing cheeses now that are being made. And, you know, Redhead Creamery and Elise has, just all have been wonderful, partner in our Different cheese programs for a few years now and believed in us when we were first getting started on the cheese side as well. And so, you know, this year, we have been collaborating more, with different makers to create some unique, limited, edition products. And her her little Lucy Brie is is incredible. It's this Taller format breeze style that has a very unique way that it ripens. And so you get really nice varied texture both, like, A little bit of a denser center when it's a little bit younger and then, like, a beautiful cream line right underneath, the rind. And so I reached out to her about Potentially doing a holiday version of, the little Lucy Brie.Jessica [00:03:00]:And Yeah. Immediately, we were like, how about herbs? Because herbs are, like, such a huge part of, you know, the, holiday time and just Bringing a brightness and herbaceous quality to a lot of our foods, and also baked brie is a huge thing, this time of the year. And a lot of times, there's a lot of toppings of, of, of herbs that go into different baked Brie recipes. So, so, yeah, we we just went back and forth, very quickly via email and, decided that, Herbes de Provence, that would be a great thing to to feature. A nice varied eclectic mix that really represents the holiday season. And, and Elise did some testing with it. And, yeah, I'd love to hear more about like, so on Elise's side, I know that she, Tried a couple different test batches of the cheese, but first, we put the herbs on the rind, and then eventually it ended up being Infused into the pace, which is, like, beautifully balanced, though. I'd love to hear about how she got to that too.Stephanie [00:04:09]:Yeah. I would too because it was so, like, Natural. Like, when I had it, I was like, oh, yeah. Of course. I can't believe this hasn't that she hasn't done this before Because, Elise, you're so, like, revolutionary, I think, just in making cheese and the way that you view your Marketing of cheese, and little Lucy has been such a fan favorite for so long. So, yeah, I am curious how, like, All of a sudden, like, why hadn't we thought of this before?Alise [00:04:40]:Yeah. So I think the day that we were, collaborate collaborating back and forth. I was actually on a fall vacation with my husband up in Door County, And he was also working, and I had to I just sat at my desk for a little bit, and that's what we did all day is decide what we were doing with this herb brie, but I we've played with our little Lucy brie a little bit and didn't really go farther with it. We've tried a, Chipotle line in the middle or played with ash because it's just the cool thing to do. Yep. And I knew that herb would taste good. And so When we kind of brainstorm back and forth, I knew I had some on hand in our shop that I could play with immediately. And so That was a big reason why I recommended it right away so that we could act quickly.Alise [00:05:31]:And, yeah, it was really fun. So we Did 3 or 4 different varieties, to see what tasted best, and if they got heated up, which melted best. Some of them, We tried to do the the line in the middle of the wheel with herbs, and we smothered the mold after the cheese had ripened. We smothered that with herbs, and then the infused version, actually is the easiest for making it also. And I'm always trying to go for that because I hate when I create something and then everyone hates that we have to keep making it because it goes well. So we actually, put the herb dry herbs in with the curds and whey and then, mold you You know, pour the curd in the mold that way, and it all just evenly distributes within. We let it soak for a little bit just to Infuse that flavor a little bit, but, it's awesomely pretty simple on our end, and we are really excited about the results of it, and I'm always excited to do something fun and collaborate with other people, especially Jessica because we have, like, a fun relationship, and it's been cool to see where this goes.Stephanie [00:06:48]:So, Jessica, in addition to the storing of the cheese in your very, Scientifically beautiful wood grotto for the countertop. When you think about, like, a cheese subscription, Who do you think is the ideal candidate for it?Jessica [00:07:06]:No. It's a it's a great question. We we have a couple Subscriptions that we do on our website. So we have one that is more curated, monthly pairings. So you can opt to choose with pairings or without, and we we have a theme each month that we decide on, That helps us kind of curate and highlight specific styles of cheese from different makers. And then, you know, we find some really great pairing to kinda bring that to life. So, actually, the the herbs that we see is part of our December, holiday themed box, Which makes sense because we're also including a baked Brie recipe with that, so that you can, you know, Create a very, one of a kind, I would say, type of baked brie, than maybe what you have experienced before. It's a very It it looks like a popover almost.Jessica [00:08:02]:It's very, beautiful, but because it's a little bit on the taller side. So, You know, for the monthly, I would say, you know and really, like, with both of our subscriptions, we have a quarterly one as well. It's really about, My my my main thought about the best person, for signing up for a subscription is someone who is interested in in learning more and pursuing more, in the world of artisan cheese and exposing themselves to different styles of cheese that they might not have, necessarily opted for, on their own or maybe couldn't find in their local grocery store. And that's really what we're looking for is To curate, you know, unique, you know, palatable, but also diverse styles of cheeses from different makers so that you can get a really full spectrum of what, yeah, American and artisan cheese has to offer. I mean, we're we're in the thousands of different Cheeses, it's time now that you can explore, so there's definitely not, like, a cap in terms of how many cheeses you could try. So that's really, you know, somebody who's who's curious, who's, enthusiastic, but wants to get a little bit deeper into it. That's that's what what I'd recommend.Alise [00:09:19]:I love it.Jessica [00:09:21]:Yeah. And we the other one we have is a quarterly subscription, which we actually have done with Elise in the past as well. It's, meet the maker. So we did a session. We do 4 4 shipments per year where we actually Sit down live with the cheese maker, and they get to do a deep dive into 4 cheeses from 1 maker. So that's got a really cool immersive element on that as well. So even with the quarterly, I would say the, really just to kind of elevate and and and enhance your own understanding of cheese, it really is a great opportunity to do that and, pursue it a little bit more like a hobby.Stephanie [00:09:58]:Elise, I have a confession, and it's gonna make you laugh. So I do like to make a brie. Yeah. I like to make it on croute. Right? I like to wrap it in puff pastry, but I always would buy Cheap Brie because I felt so bad using, like, your delicious product in something Kinda so pedestrian, but I feel like this is giving me, like, a new opportunity to explore it. Because do you heat up your own Brie? I felt like that was almost like a sacrilege.Alise [00:10:34]:Well, here's what now you'll laugh at me because Sometimes in the rare occasion that I'm home alone, I'll be like, well, not making dinner for anybody, but I'll have random cheese in my fridge. And so I microwaved a brie and put jam all over it, and I was like, why didn't I think of this a long time ago? I could just microwave it. But so I like, more often than not, I eat it plain like, I don't cook it, but, Yeah. It's you know what? You do you.Stephanie [00:11:05]:Yeah. And there's, like, something about holiday time. You know, I do a ton of entertaining, and Just a brie warmed up with either preserves on it or uncrut and wrapped up is Really elegant, lovely, a nice way to serve cheese that's a little bit different that maybe people wouldn't do themselves that feels fancier.Alise [00:11:28]:Yes. Absolutely.Stephanie [00:11:30]:So alright. I feel like this has opened new doors for me. And I always do I am a person that has a holiday cheese vibe. So I will seek out, special holiday cheeses from local makers that only come out this time of year, And I'll, you know, pay a lot more to put them on my table because I know that they're special and they're custom. So this feels like this could be something that could really take off for you, and then you're gonna have that problem like you do with all your cheeses where you're gonna have to make so much of it.Alise [00:12:04]:I'm okay with that.Stephanie [00:12:07]:Elise, how's the store going? And get our listeners up to speed. You guys have expanded.Alise [00:12:12]:Yes. We're in the middle of expansion. I don't know if you can hear the rumbling at all in my background, but, Everything's going great. We're our expansion project's a little bit slower than we anticipated, but it always is. And so we're hoping that we will be, making spirits by February. Fingers crossed. But we'll have more so of a full restaurant and our distilled spirits with whey. So we're really excited to get everything up and rolling,Stephanie [00:12:44]:maybe when theAlise [00:12:45]:snow is gone.Stephanie [00:12:46]:Yeah. And you've got the store too.Alise [00:12:48]:Yes. We have a cheese shop, and we do dairy farm tours. And, we serve our pan fried curds that are extremely popular, especially when it's cold out. And we now have, robotic milkers for the last month, so that's a fun new thing to come check out if you go on our farm tours.Stephanie [00:13:08]:Does that Free up you guys because they always talk about how labor intensive dairy cows are. AndAlise [00:13:16]:Yeah. It will eventually. The the onboarding process is tiring and difficult for both the cows and the humans getting them trained. But, yes, that is the end goal is that it will free up some of that time and allow us to be a little more flexible with how we spend our time.Stephanie [00:13:35]:And for those of you that maybe are new to the program or not familiar with Redhead Creamery, Elise is the daughter of dairy farmers, and She decided she wanted to take the cheese angle versus just the dairy angle and really has Created a whole more elaborate successful business for your family. How many people do you employ now?Alise [00:14:00]:We have about 12 employees.Stephanie [00:14:03]:And if you add, like, the restaurant and the distillery, that's gotta add, like, I'm thinking at least 40 more.Alise [00:14:09]:Oh, well, I don't think it'll add that many more. The distillery itself will add my husband will be our distiller, And we'll all kind of team up when it's bottling day. And then but we'll need the help for the restaurant side of things, serving, and all of that.Stephanie [00:14:27]:When is anyone else making, spirits out of whey?Alise [00:14:32]:There's about 9 to 10 other makers in the world that are making It's out of way. We will be one of the only that do everything on-site, having the cows, the cheese, And the spirit's all right here.Stephanie [00:14:46]:Oh, I'm so excited. Like, it's just that whole closed loop system that I feel like it's just the jazziest of jazzy food lore. Right? I mean, just what an awesome story. I cannot wait for it. You guys have been super fun to talk to. Are there any things that are happening in the food world that you're like, Oh, you gotta know about this, or I'm so excited about this right now. No. Nothing like putting you on the spot.Stephanie [00:15:18]:I mean, you're both just, like, staring Likely, like, I don't know. We're in holiday season. What are you thinking, lady? Surviving.Jessica [00:15:27]:Yeah. Yeah. I mean, you know, I don't know. I mean, you know, I I think it's just you have to keep encouraging you to keep exploring locally what's going on food wise. Jessica.Stephanie [00:15:39]:I'm gonna help you out. Okay. So tell me the last delicious thing you ate or drank that was not your own product. And you weren't gonna eat a cheese grotto, so there's that. Yeah. Yeah.Jessica [00:15:56]:Let's see. What would you know, I'm really into, Pastis. Tell me about them. Yeah. We went to I mean, we went to France Back in September, and, basically, every single region of France has its multiple versions of pasties. But a lot of times, you know, there's, yeah, there's one, like, From the. There's one from all these different regions, and it is really just an amazing, amazing spirit that I, like, never really got into before. But, you know, I think actually a pastiche and cheese pairing would be Pretty fun too.Jessica [00:16:38]:You know, speaking of, you know, more of these more herbaceous, like, flavor profiles, like The the anise that you're getting from from the pasties is really amazing and, just, you know, the variety. But I'm also very curious, I have to say, about the flavor profile of the distilled whey. Like, what what is that like?Stephanie [00:16:59]:Yeah. And it has me thinking about, like, aqua vie too. Like, these seasonal, herbaceous, botanically spirits.Jessica [00:17:08]:Yes. Yeah.Alise [00:17:09]:So it's it is a a neutral spirit for the most part, but it it does have a creamy mouthfeel to it. I'm still not sure how to really fully explain the actual flavor of it. We have about, oh, what is it, maybe 10 gallons of spirit that a distiller has done for us out of our fermented way so that we have something when we actually open. But, Along the lines of, you know, Aquavit is something that we hope to eventually make and a gin and then a barrel aged version of it as well just because you can. But, but, yeah, it'll it'll be fun, and we're excited for our our restaurant cocktail room because every drink will come with A wedge of cheese with it, so we'll get to figure out how everything tastes with cocktail.Stephanie [00:18:00]:Have you ever had the sugar beet vodka?Alise [00:18:05]:I don't know. Well, Molly, I think I have. What's the name of theStephanie [00:18:09]:b e t is the one that I know of that's made in Minnesota. And I would I would encourage you to check that out. Mhmm. The only reason I think of it is when you talk about, like, a creamier mouthfeel, There's a richness to that vodka.Alise [00:18:25]:Should I That nothing that IStephanie [00:18:28]:is just something that feels, I don't know. It feels like a very different mouthfeel, and it is when you talk about, like, a creamy richness, it just sticks in my brain. And I'd like you to try that because I think maybe it would give you something similar just to think about.Alise [00:18:48]:Cool. Yeah. I'm gonna look it. My husband has probably tried it.Stephanie [00:18:51]:Yeah. It's just cool and it's made with sugar beets, which is a little bit different. You know, potato butts are a little bit different. So Mhmm. Well, you guys, have been great. Are you gonna have so how can people order the cheese? And if they wanna come down, will they find it at Redhead Creamery too, or can is it just in the subscription?Jessica [00:19:11]:Yeah. Right now, we just have it we have it, 2 different ways on the Sites on cheese grotto's website. So we have it, both in the subscription, the December box. We also have a set of 2 that you can just independently or really just add on to any cheese order. You know, my recommendation when you purchase Cheese online is just buy more because the shipping is a little is always a little bit more expensive. Right. Just because it has to go express, it has to be insulated. It's perishable.Jessica [00:19:46]:It has ice packs. And we do nationwide shipping. So, So that's my that is my main recommendation. Just try just try a little bit more, when you when you go to shop online.Stephanie [00:20:00]:So I love that recommendation. Nothing wrong with that. I actually ended up with a 100 pounds of cheese in my freezer right now Wow. That I had to, like, break down. A friend ended up getting a £1,000 of Gruyere and Jarlsberg instead of the 100 that she ordered, and it came from overseas. So they couldn't take it back. So she is like giving cheese to everyone she knows and I have like a literal half a freezer full of cheese right now. Not a bad problem to have.Stephanie [00:20:32]:Yeah. Yeah.Jessica [00:20:33]:Full of it. You're stocked. You gotta get your preserves back there. You got your cheese.Stephanie [00:20:38]:I'm all set. Or anything. Elise, are you doing anything for holidays that you want people to know about before we wrap up?Alise [00:20:45]:But, yeah, we have, along with what we're doing with Jessica, we also have our 12 days of Cheez Miss calendar That is our 2nd annual year of doing, and it's really exciting. It's partnering with Milkmaid Catering in Fargo. Megan is a friend of mine, and we collaborate on utilizing our cheeses for the 12 days and then pairing each Cheese with a fun side. So, there's Minnesota made beets and, honey butter and Other fun things that go really good with cheese.Stephanie [00:21:18]:Sweet. I love it. I'll put links to all of these things in the show notes. You guys, thanks for being my guest today. I appreciate it.Jessica [00:21:25]:Oh, yes. Thank you for having us.Stephanie [00:21:27]:Alright. We'll catch up soon. Happy holidays.Alise [00:21:30]:You too. 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

FULL SHOW TRANSCRIPT FOLLOWS:Stephanie [00:00:15]:Hello, everybody, and welcome to the podcast. We are talking with 2 powerful women today in the cheese world. We're talking with Jessica Sennett from Cheese Grotto and our friend Alise Sjostrom from Redhead Creamery. Alise fromRed Head Creamery has been on the program before. Jessica, this is your first time. Welcome.Jessica [00:00:35]:AliseYes. Thank you. Thank you for having us.Stephanie [00:00:38]:Okay. You guys are in collaboration. And tell us a little bit about your meeting and how this collaboration started.Jessica [00:00:46]:Oh, yeah. So so, yeah, it's probably the the fastest, collaboration known to man in terms of, us both Being on the same page, which which was awesome. I yeah. So cheese grotto a Little bit about what we do. You know, we we do have our cheese grotto, which is the namesake of the company. It's a humidor for storing and serving Cheese and we make them in the Catskills in New York as well as in, Ohio. There's, the bricks That humidify. These cheese grottoes are made in Ohio.Jessica [00:01:24]:And, essentially, they act as a humidor for prolonging the shelf's life of cheese. And we started, selling and partnering up with American Artisan Cheesemakers about 5 years ago. And once the pandemic hit, it really helped, you know, Bloom Art subscription programStephanie [00:01:47]:Sure.Jessica [00:01:48]:As well as virtual tastings and gift boxes. And we focus on American artisans Because, you know, we really love to, to support what's going on regionally because there's, like, so many amazing cheeses now that are being made. And, you know, Redhead Creamery and Elise has, just all have been wonderful, partner in our Different cheese programs for a few years now and believed in us when we were first getting started on the cheese side as well. And so, you know, this year, we have been collaborating more, with different makers to create some unique, limited, edition products. And her her little Lucy Brie is is incredible. It's this Taller format breeze style that has a very unique way that it ripens. And so you get really nice varied texture both, like, A little bit of a denser center when it's a little bit younger and then, like, a beautiful cream line right underneath, the rind. And so I reached out to her about Potentially doing a holiday version of, the little Lucy Brie.Jessica [00:03:00]:And Yeah. Immediately, we were like, how about herbs? Because herbs are, like, such a huge part of, you know, the, holiday time and just Bringing a brightness and herbaceous quality to a lot of our foods, and also baked brie is a huge thing, this time of the year. And a lot of times, there's a lot of toppings of, of, of herbs that go into different baked Brie recipes. So, so, yeah, we we just went back and forth, very quickly via email and, decided that, Herbes de Provence, that would be a great thing to to feature. A nice varied eclectic mix that really represents the holiday season. And, and Elise did some testing with it. And, yeah, I'd love to hear more about like, so on Elise's side, I know that she, Tried a couple different test batches of the cheese, but first, we put the herbs on the rind, and then eventually it ended up being Infused into the pace, which is, like, beautifully balanced, though. I'd love to hear about how she got to that too.Stephanie [00:04:09]:Yeah. I would too because it was so, like, Natural. Like, when I had it, I was like, oh, yeah. Of course. I can't believe this hasn't that she hasn't done this before Because, Elise, you're so, like, revolutionary, I think, just in making cheese and the way that you view your Marketing of cheese, and little Lucy has been such a fan favorite for so long. So, yeah, I am curious how, like, All of a sudden, like, why hadn't we thought of this before?Alise [00:04:40]:Yeah. So I think the day that we were, collaborate collaborating back and forth. I was actually on a fall vacation with my husband up in Door County, And he was also working, and I had to I just sat at my desk for a little bit, and that's what we did all day is decide what we were doing with this herb brie, but I we've played with our little Lucy brie a little bit and didn't really go farther with it. We've tried a, Chipotle line in the middle or played with ash because it's just the cool thing to do. Yep. And I knew that herb would taste good. And so When we kind of brainstorm back and forth, I knew I had some on hand in our shop that I could play with immediately. And so That was a big reason why I recommended it right away so that we could act quickly.Alise [00:05:31]:And, yeah, it was really fun. So we Did 3 or 4 different varieties, to see what tasted best, and if they got heated up, which melted best. Some of them, We tried to do the the line in the middle of the wheel with herbs, and we smothered the mold after the cheese had ripened. We smothered that with herbs, and then the infused version, actually is the easiest for making it also. And I'm always trying to go for that because I hate when I create something and then everyone hates that we have to keep making it because it goes well. So we actually, put the herb dry herbs in with the curds and whey and then, mold you You know, pour the curd in the mold that way, and it all just evenly distributes within. We let it soak for a little bit just to Infuse that flavor a little bit, but, it's awesomely pretty simple on our end, and we are really excited about the results of it, and I'm always excited to do something fun and collaborate with other people, especially Jessica because we have, like, a fun relationship, and it's been cool to see where this goes.Stephanie [00:06:48]:So, Jessica, in addition to the storing of the cheese in your very, Scientifically beautiful wood grotto for the countertop. When you think about, like, a cheese subscription, Who do you think is the ideal candidate for it?Jessica [00:07:06]:No. It's a it's a great question. We we have a couple Subscriptions that we do on our website. So we have one that is more curated, monthly pairings. So you can opt to choose with pairings or without, and we we have a theme each month that we decide on, That helps us kind of curate and highlight specific styles of cheese from different makers. And then, you know, we find some really great pairing to kinda bring that to life. So, actually, the the herbs that we see is part of our December, holiday themed box, Which makes sense because we're also including a baked Brie recipe with that, so that you can, you know, Create a very, one of a kind, I would say, type of baked brie, than maybe what you have experienced before. It's a very It it looks like a popover almost.Jessica [00:08:02]:It's very, beautiful, but because it's a little bit on the taller side. So, You know, for the monthly, I would say, you know and really, like, with both of our subscriptions, we have a quarterly one as well. It's really about, My my my main thought about the best person, for signing up for a subscription is someone who is interested in in learning more and pursuing more, in the world of artisan cheese and exposing themselves to different styles of cheese that they might not have, necessarily opted for, on their own or maybe couldn't find in their local grocery store. And that's really what we're looking for is To curate, you know, unique, you know, palatable, but also diverse styles of cheeses from different makers so that you can get a really full spectrum of what, yeah, American and artisan cheese has to offer. I mean, we're we're in the thousands of different Cheeses, it's time now that you can explore, so there's definitely not, like, a cap in terms of how many cheeses you could try. So that's really, you know, somebody who's who's curious, who's, enthusiastic, but wants to get a little bit deeper into it. That's that's what what I'd recommend.Alise [00:09:19]:I love it.Jessica [00:09:21]:Yeah. And we the other one we have is a quarterly subscription, which we actually have done with Elise in the past as well. It's, meet the maker. So we did a session. We do 4 4 shipments per year where we actually Sit down live with the cheese maker, and they get to do a deep dive into 4 cheeses from 1 maker. So that's got a really cool immersive element on that as well. So even with the quarterly, I would say the, really just to kind of elevate and and and enhance your own understanding of cheese, it really is a great opportunity to do that and, pursue it a little bit more like a hobby.Stephanie [00:09:58]:Elise, I have a confession, and it's gonna make you laugh. So I do like to make a brie. Yeah. I like to make it on croute. Right? I like to wrap it in puff pastry, but I always would buy Cheap Brie because I felt so bad using, like, your delicious product in something Kinda so pedestrian, but I feel like this is giving me, like, a new opportunity to explore it. Because do you heat up your own Brie? I felt like that was almost like a sacrilege.Alise [00:10:34]:Well, here's what now you'll laugh at me because Sometimes in the rare occasion that I'm home alone, I'll be like, well, not making dinner for anybody, but I'll have random cheese in my fridge. And so I microwaved a brie and put jam all over it, and I was like, why didn't I think of this a long time ago? I could just microwave it. But so I like, more often than not, I eat it plain like, I don't cook it, but, Yeah. It's you know what? You do you.Stephanie [00:11:05]:Yeah. And there's, like, something about holiday time. You know, I do a ton of entertaining, and Just a brie warmed up with either preserves on it or uncrut and wrapped up is Really elegant, lovely, a nice way to serve cheese that's a little bit different that maybe people wouldn't do themselves that feels fancier.Alise [00:11:28]:Yes. Absolutely.Stephanie [00:11:30]:So alright. I feel like this has opened new doors for me. And I always do I am a person that has a holiday cheese vibe. So I will seek out, special holiday cheeses from local makers that only come out this time of year, And I'll, you know, pay a lot more to put them on my table because I know that they're special and they're custom. So this feels like this could be something that could really take off for you, and then you're gonna have that problem like you do with all your cheeses where you're gonna have to make so much of it.Alise [00:12:04]:I'm okay with that.Stephanie [00:12:07]:Elise, how's the store going? And get our listeners up to speed. You guys have expanded.Alise [00:12:12]:Yes. We're in the middle of expansion. I don't know if you can hear the rumbling at all in my background, but, Everything's going great. We're our expansion project's a little bit slower than we anticipated, but it always is. And so we're hoping that we will be, making spirits by February. Fingers crossed. But we'll have more so of a full restaurant and our distilled spirits with whey. So we're really excited to get everything up and rolling,Stephanie [00:12:44]:maybe when theAlise [00:12:45]:snow is gone.Stephanie [00:12:46]:Yeah. And you've got the store too.Alise [00:12:48]:Yes. We have a cheese shop, and we do dairy farm tours. And, we serve our pan fried curds that are extremely popular, especially when it's cold out. And we now have, robotic milkers for the last month, so that's a fun new thing to come check out if you go on our farm tours.Stephanie [00:13:08]:Does that Free up you guys because they always talk about how labor intensive dairy cows are. AndAlise [00:13:16]:Yeah. It will eventually. The the onboarding process is tiring and difficult for both the cows and the humans getting them trained. But, yes, that is the end goal is that it will free up some of that time and allow us to be a little more flexible with how we spend our time.Stephanie [00:13:35]:And for those of you that maybe are new to the program or not familiar with Redhead Creamery, Elise is the daughter of dairy farmers, and She decided she wanted to take the cheese angle versus just the dairy angle and really has Created a whole more elaborate successful business for your family. How many people do you employ now?Alise [00:14:00]:We have about 12 employees.Stephanie [00:14:03]:And if you add, like, the restaurant and the distillery, that's gotta add, like, I'm thinking at least 40 more.Alise [00:14:09]:Oh, well, I don't think it'll add that many more. The distillery itself will add my husband will be our distiller, And we'll all kind of team up when it's bottling day. And then but we'll need the help for the restaurant side of things, serving, and all of that.Stephanie [00:14:27]:When is anyone else making, spirits out of whey?Alise [00:14:32]:There's about 9 to 10 other makers in the world that are making It's out of way. We will be one of the only that do everything on-site, having the cows, the cheese, And the spirit's all right here.Stephanie [00:14:46]:Oh, I'm so excited. Like, it's just that whole closed loop system that I feel like it's just the jazziest of jazzy food lore. Right? I mean, just what an awesome story. I cannot wait for it. You guys have been super fun to talk to. Are there any things that are happening in the food world that you're like, Oh, you gotta know about this, or I'm so excited about this right now. No. Nothing like putting you on the spot.Stephanie [00:15:18]:I mean, you're both just, like, staring Likely, like, I don't know. We're in holiday season. What are you thinking, lady? Surviving.Jessica [00:15:27]:Yeah. Yeah. I mean, you know, I don't know. I mean, you know, I I think it's just you have to keep encouraging you to keep exploring locally what's going on food wise. Jessica.Stephanie [00:15:39]:I'm gonna help you out. Okay. So tell me the last delicious thing you ate or drank that was not your own product. And you weren't gonna eat a cheese grotto, so there's that. Yeah. Yeah.Jessica [00:15:56]:Let's see. What would you know, I'm really into, Pastis. Tell me about them. Yeah. We went to I mean, we went to France Back in September, and, basically, every single region of France has its multiple versions of pasties. But a lot of times, you know, there's, yeah, there's one, like, From the. There's one from all these different regions, and it is really just an amazing, amazing spirit that I, like, never really got into before. But, you know, I think actually a pastiche and cheese pairing would be Pretty fun too.Jessica [00:16:38]:You know, speaking of, you know, more of these more herbaceous, like, flavor profiles, like The the anise that you're getting from from the pasties is really amazing and, just, you know, the variety. But I'm also very curious, I have to say, about the flavor profile of the distilled whey. Like, what what is that like?Stephanie [00:16:59]:Yeah. And it has me thinking about, like, aqua vie too. Like, these seasonal, herbaceous, botanically spirits.Jessica [00:17:08]:Yes. Yeah.Alise [00:17:09]:So it's it is a a neutral spirit for the most part, but it it does have a creamy mouthfeel to it. I'm still not sure how to really fully explain the actual flavor of it. We have about, oh, what is it, maybe 10 gallons of spirit that a distiller has done for us out of our fermented way so that we have something when we actually open. But, Along the lines of, you know, Aquavit is something that we hope to eventually make and a gin and then a barrel aged version of it as well just because you can. But, but, yeah, it'll it'll be fun, and we're excited for our our restaurant cocktail room because every drink will come with A wedge of cheese with it, so we'll get to figure out how everything tastes with cocktail.Stephanie [00:18:00]:Have you ever had the sugar beet vodka?Alise [00:18:05]:I don't know. Well, Molly, I think I have. What's the name of theStephanie [00:18:09]:b e t is the one that I know of that's made in Minnesota. And I would I would encourage you to check that out. Mhmm. The only reason I think of it is when you talk about, like, a creamier mouthfeel, There's a richness to that vodka.Alise [00:18:25]:Should I That nothing that IStephanie [00:18:28]:is just something that feels, I don't know. It feels like a very different mouthfeel, and it is when you talk about, like, a creamy richness, it just sticks in my brain. And I'd like you to try that because I think maybe it would give you something similar just to think about.Alise [00:18:48]:Cool. Yeah. I'm gonna look it. My husband has probably tried it.Stephanie [00:18:51]:Yeah. It's just cool and it's made with sugar beets, which is a little bit different. You know, potato butts are a little bit different. So Mhmm. Well, you guys, have been great. Are you gonna have so how can people order the cheese? And if they wanna come down, will they find it at Redhead Creamery too, or can is it just in the subscription?Jessica [00:19:11]:Yeah. Right now, we just have it we have it, 2 different ways on the Sites on cheese grotto's website. So we have it, both in the subscription, the December box. We also have a set of 2 that you can just independently or really just add on to any cheese order. You know, my recommendation when you purchase Cheese online is just buy more because the shipping is a little is always a little bit more expensive. Right. Just because it has to go express, it has to be insulated. It's perishable.Jessica [00:19:46]:It has ice packs. And we do nationwide shipping. So, So that's my that is my main recommendation. Just try just try a little bit more, when you when you go to shop online.Stephanie [00:20:00]:So I love that recommendation. Nothing wrong with that. I actually ended up with a 100 pounds of cheese in my freezer right now Wow. That I had to, like, break down. A friend ended up getting a £1,000 of Gruyere and Jarlsberg instead of the 100 that she ordered, and it came from overseas. So they couldn't take it back. So she is like giving cheese to everyone she knows and I have like a literal half a freezer full of cheese right now. Not a bad problem to have.Stephanie [00:20:32]:Yeah. Yeah.Jessica [00:20:33]:Full of it. You're stocked. You gotta get your preserves back there. You got your cheese.Stephanie [00:20:38]:I'm all set. Or anything. Elise, are you doing anything for holidays that you want people to know about before we wrap up?Alise [00:20:45]:But, yeah, we have, along with what we're doing with Jessica, we also have our 12 days of Cheez Miss calendar That is our 2nd annual year of doing, and it's really exciting. It's partnering with Milkmaid Catering in Fargo. Megan is a friend of mine, and we collaborate on utilizing our cheeses for the 12 days and then pairing each Cheese with a fun side. So, there's Minnesota made beets and, honey butter and Other fun things that go really good with cheese.Stephanie [00:21:18]:Sweet. I love it. I'll put links to all of these things in the show notes. You guys, thanks for being my guest today. I appreciate it.Jessica [00:21:25]:Oh, yes. Thank you for having us.Stephanie [00:21:27]:Alright. We'll catch up soon. Happy holidays.Alise [00:21:30]:You too. 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

Episode 55: An Elegant Low Stress Christmas Dinner Menu   Join host Kristie LaLonde in this special holiday episode of The Happy Hostess Podcast, where she guides you through the art of creating an elegant yet stress-free Christmas dinner menu. Kristie shares her expert tips and hand-picked recipes for a memorable feast that will impress your guests without leaving you frazzled in the kitchen. From a mouthwatering appetizer to show-stopping main course and a delicious dessert, you'll discover the secrets to hosting a sophisticated Christmas dinner without breaking a sweat. Tune in to ensure your holiday gathering is filled with delightful flavors and cherished moments. It's the perfect episode to make your Christmas celebration a delicious and stress-free success! Resources Mentioned:   Lydia Menzies Party Week Christmas Tree Tea https://lydiamenzies.com/party-week-christmas-tree-tea/   Sally's Baking Addiction Cranberry Sauce Recipe:https://sallysbakingaddiction.com/cranberry-sauce/   Pioneer Woman's Burgundy Mushrooms Recipe: https://www.thepioneerwoman.com/food-cooking/recipes/a9476/burgundy-mushrooms/   Au Gratin Potatoes : Note*  I like to substitute cheeses in the recipe.  Gruyere and Parmesan are delicious as well instead of Cheddar Cheese. https://www.allrecipes.com/recipe/15925/creamy-au-gratin-potatoes/   Amy Hannon's Roasted Brussel Sprouts with Honey Balsamic Glaze:https://books.google.com/books?id=79WdEAAAQBAJ&pg=PA143&lpg=PA143&dq=amy+hannon+roasted+honey+brussel+sprouts&source=bl&ots=48qhhDHZ-K&sig=ACfU3U15sPBfyBve7ZadtYNALhczt_2dcw&hl=en&sa=X&ved=2ahUKEwizjPK5h-WCAxVHrokEHZPDCLIQ6AF6BAgIEAM#v=onepage&q=amy%20hannon%20roasted%20honey%20brussel%20sprouts&f=false   Happy Hostess Link: Instagram: https://www.instagram.com/happyhostesscollective/  

Comedian Emmanuel Lomuro joins us to discuss working wedding parties, reminisce about being cussed out over Subway, watch Thomas write Kevin's messages, and dip his toes into the world of improv.  Plus Kevin and Thomas address Jake & Amir's new show Segments on the Headgum Podcast Network. Emmanuel Lomuro: Instagram: elomuro Upcoming Album Taping  November 24th, Friday  7:30 PM and 9:30 PM Showing  https://www.basementwpg.com/shows  E-Melody's Christmas Comedy Concert Wednesday, December 20, 2023 7:00 p.m.  9:00 p.m. https://www.ticketweb.ca/event/e-melody-a-holiday-variety-the-park-theatre-tickets/13736568 Submit Segments: https://forms.gle/rfwsaeFFnX5AAFHY8 Drunk Shakespeare United: Instagram: https://instagram.com/drunkshakesunited Twitter: https://twitter.com/dshakesunited Check out our DnD show: 'What We Do in the Basement': https://podcasts.apple.com/ca/podcast/what-we-do-in-the-basement/id1552947049

Episode 191, Recorded 10/26/2023. Punchlines without context… or humor. New Mobile Studio. Out of our league.  Demolition: House and Career edition. Delta is proud to offer free WiFi. Travel is hard on the ears. Best thing in 15 years. The GOOD tours. Ride or Die with Gruyere.

Fast jeder Mensch worldwide hatte schon mal Liebeskummer. Zu traurig zum Haarewaschen, deprimiert genug für eine ganze Staffel Bergdoktor am Stück. Das Herz tut weh, das Selbstwertgefühl ist nach Unbekannt verzogen. Das Flexikon hilft Euch da raus: mit handfesten, praktischen Tipps von FlexpertInnen aus den Bereichen Psychologie, Sport, Kulinarik, Musik und Film. Was ihr jetzt braucht, sind ein paar große Pflaster, mit denen ihr eure Liebeswunden erstversorgen könnt. Bitteschön: Elena Sohn bietet zusammen mit ihrem Team gleich mehrere Schulterpaare zum Anlehnen an. Die „Liebeskümmerer“ beraten gebrochene Herzen und hören zu, wenn Freundinnen und Freunde die Liebesleidensgeschichten schon lange nicht mehr hören können. Dr. Pop hat seinen Doktor in Musikwissenschaft gemacht. Jetzt bietet er auf Comedybühnen und in unterschiedlichen Hörfunk- und Fernsehformaten so eine Art Musikberatung an. Da klärt er unter anderem darüber auf, welche Songs einen beim Wischen pushen, und wie man mittels Musik besser mit einem gebrochenen Herzen klarkommt. Die Köchin Zora Klipp hat uns ihr bestes Rezept für Liebeskrisen spendiert (steht ganz unten!). Danke, Zora! Chloé Chermette ist Sportpsychologin an der Deutschen Sporthochschule und empfiehlt nicht ganz überraschend, dem Liebeskummer mit Sport zu Leibe zu rücken. Aber wie motivieren, wenn schon Fingernägelschneiden eine Herausforderung ist? Chloé hat ein paar praktikable Empfehlungen. „Hab ich schon gesehen“, ist ein Satz, den Tom Westerholt wahrscheinlich ständig sagt. Auf zahlreichen Ausspielwegen ist er der „Filmexperte“ und bei Deutschlandfunk Nova moderiert Tom die Sendung „eine Stunde Film“. Seine Filmempfehlungen sind wie eine Aromaöl-Massage eures gebrochenen Herzens. flexikon@ndr.de Rezepte von Zora: Rezept Sandwiches Für 2 Personen: 1 Rote Zwiebel 1 EL Sonnenblumenöl 1 Schluck Essig Salz Zucker 4 Scheiben Sauerteigbrot 50g weiche Butter 120g Gruyere (oder anderer Käse nach Gusto) Pesto: 1 großes Bund Bärlauch, ca. 100g (außerhalb der Bärlauchsaison kann man hier auch Basilikum oder Petersilie verwenden) 100g Parmesan 100g geröstete Sonnenblumenkerne Salz/ Pfeffer 200ml Olivenöl Für das Pesto alle Zutaten in einen Mixer geben oder mit Hilfe eines Pürierstabs zu einem Pesto verarbeiten. Die Menge an Pesto ist für 2 Sandwiches natürlich etwas zu viel aber es hält sich ca. 5 Tage im Kühlschrank. Einfach zum Beispiel mit frischer Pasta genießen. Die Zwiebel schälen, halbieren und in Scheiben schneiden. Das Öl in einer Pfanne erhitzen und die Zwiebeln darin anschwitzen. Salz, Pfeffer und einen haben Teelöffel Zucker hinzufügen. Den Herd jetzt schon ausstellen und einen Schluck Essig zu den Zwiebeln geben. Die Brotscheiben mit Butter beschmieren und umdrehen, sodass die Butter außen ist. Die anderen Seiten nun dünn mit dem Pesto bestreichen. Den Käse grob reiben und auf 2 der Scheiben verteilen. Die Zwiebeln auf den Käse geben und mit der anderen Brothälfte zuklappen (Butter auch hier außen lassen). Jetzt eine große Pfanne auf mittlerer Hitze aufstellen und die Brote hinein legen. Von jeder Seite 5-7 Minuten langsam goldbraun werden lassen. Ist der Käse nun geschmolzen, kannst du die Sandwiches aus der Pfanne nehmen und reinbeißen. Rezept Schneller Schokoauflauf 100g Butter + etwas für die Form 120g Zartbitterschokolade 3 Eier (Große M) 1 Päckchen Vanillezucker 80g Zucker Salz 50g Mehl 1 EL Kakaopulver 1 TL Backpulver 100g Nüsse (z.B. Walnusskerne oder Mandelsplitter) Etwas Puderzucker Den Ofen auf 180 °C Ober-/Unterhitze vorheizen. 100g Butter auf kleiner Flamme schmelzen lassen. Die Schokolade etwas klein hacken und in die warme Butter rühren, sodass es eine homogene Masse ergibt. Nun die Eier, den Vanillezucker, den Zucker und eine Prise Salz unterrühren und anschließend Mehl, Kakao und Backpulver vorsichtig unterheben. Den Teig nun in eine mit Butter gefettete Auflaufform geben. Die Nüsse darüber streuen und den Auflauf nun ca. 15–20 Minuten backen. Podcast Tipp 'Wie wir ticken' https://www.ardaudiothek.de/sendung/wie-wir-ticken-euer-psychologie-podcast/94700346/ Podcast Tipp 'Cannabis Cowboys' https://www.ardaudiothek.de/sendung/cannabis-cowboys-die-juicyfields-saga/94774234/ Podcast Tipp 'Quarks Daily Spezial' https://1.ard.de/Quarks_Daily_Freunde

Welcome to the Instant Trivia podcast episode 957, where we ask the best trivia on the Internet. Round 1. Category: Say Cheese! 1: Add white wine to some shaved Gruyere and Emmentaler and then heat to make this dipping treat. fondue. 2: It's a long way to this Irish county famous for its Cashel blue cheese. Tipperary. 3: Napoleon III may have named this white, downy-rind cow's-milk cheese after the Norman village where he first sampled it. Camembert. 4: The name of this cheese of India follows saag in a spinach and cheese dish. paneer. 5: A favorite of Charlemagne, a true version of this cheese can be authenticated by a red sheep on the wrapper. Roquefort. Round 2. Category: Recycling 1: Because a yellow dye has been found that washes out, some of these directories are now recyclable. Yellow Pages (telephone book). 2: Doing this to aluminum cans makes it easier to store and transport them. crushing them. 3: For some envelopes to be recyclable, this material must be removed from the address window. cellophane (plastic). 4: Some cities provide curbside pickup of leaves, which are then recycled into this for fertilizing gardens. mulch (compost). 5: To make this material, furnaces must run at 2800° F.; to recycle it, at lower temperatures. glass. Round 3. Category: Blank That Guy 1: Connived his way to control of the New York City Treasury in the 1870s:William "blank" blank. "Boss" Tweed. 2: Alliterative SS chief:Heinrich blank. Himmler. 3: Ran a brutal gang in Prohibition-era NYC:Dutch blank. Schultz. 4: Shot near a Virginia farmhouse in April 1865:blank blank blank. John Wilkes Booth. 5: Took over in Cambodia in 1975:blank blank. Pol Pot. Round 4. Category: Business Men 1: This company founded by Berry Gordy Jr. celebrated its 40th anniversary in 1998. Motown Records. 2: In 1998 he went to his first owners meeting since 1989, to try to stop rival Murdoch's Dodgers buy. Ted Turner. 3: It shouldn't take you overnight to deliver the name of this company Fred Smith founded in 1973. Federal Express. 4: With a yardstick and a piece of plywood, Edwin Shoemaker felt inclined to design this recliner in 1928. La-Z-Boy. 5: This inventor of vulcanization was sent to debtor's prison; maybe for bouncing checks?. Charles Goodyear. Round 5. Category: I Didn'T Expect. With I in quotes 1: It precedes coffee, setter, whiskey and wolfhound. Irish. 2: Jacques Rogge was elected president of this governing body in July 2001. the IOC, the International Olympic Committee. 3: Ron Kovic could have called his book "Born on" this--it's the same thing. Independence Day. 4: This verb form makes the word a command. imperative. 5: The black, shiny crystals of this element are dissolved in alcohol to make an antiseptic. iodine. Thanks for listening! Come back tomorrow for more exciting trivia! Special thanks to https://blog.feedspot.com/trivia_podcasts/

In this fifth episode, welcome to 'It's Not Scary, It's Just Dairy' - a mini-series where Brittany talks about commonly seen cheeses at the cheese counter that have more eclectic names. Instead of being intimidated by this cheese, Brittany talks about each one and points out how there's nothing to be scared of because most of them are just like other cheeses we already know. And what better way to start this series than with an old favorite, Swiss cheese? With 5 Swiss cheeses that do not have Swiss in the name, this seemed like a no brainer. Meet Challerhocker, Alp Blossom, Emmental, Comte and Gruyere. There are also a slew of cheese festivals coming up that are discussed and Brittany pays a little tribute to the literal cheese books she used for researching this episode. Sounds by Zapsplat + PixabayFeatured Cheeses:Challerhocker - buttery, nuttyEmmentaler - OG King of Swiss Alp Blossom - floral, herbalComte - made in FranceGruyere - made in SwitzerlandCheese Events [2:41]:9/9: C.Hesse Cheese (Brooklyn, NY) - Source to Mouth Pop-up Cheese Shop9/14 & 9/15: So Damn Gouda (Denver, CO) - American Artisan Cheese Class9/15: Philly Cheese School (Philadelphia, PA) - Queer Cheese Speed Dating 9/15-18: (Bra, Italy) World Cheese Festival, hosted by Slow Foods International9/23: (San Franciso, CA) - 8th Annual Cheese Fest, hosted by the California Cheese Guild 9/30: (Madison, WI) Wisconsin Cheese Festival, The Art of the Cheese10/2: (Virtual) - Trevor Warmedhal aka @milk_trekker showcases his research on rennet/coagulent after receiving the DZTE scholarship10/7-8: (Little Falls, NY) - Little Falls Annual Cheese Festival & the New York Cheese Council's Inaugural Meeting

Denis Kaser is head of international marketing for Le Gruyère AOP. He has extensive experience in the marketing world, including with food and drink companies. He is passionate about sharing the stories of the people behind Le Gruyère AOP and his home country of Switzerland, in addition to the promotion of what has been consistently named the world's best cheese. We discuss:  Le Gruyere AOP production in Switzerland: From the care & animal welfare practices employed to maintain the health of the dairy cows, to the aging process and optimal climate conditions for creating the ideal (and most delicious) wheel of  Le Gruyere AOP.  International food product marketing, plus how and why marketing a commodity product from Switzerland is so different from traditional CPG food product marketing around the world.  Denis' marketing background and experience, and what makes working for Le Gruyere AOP so special, unique, and different.  Key learnings about the storytelling of food production that any food marketer will want to hear. 

Whet your culinary curiosity as we embark on a gastronomic adventure alongside Chef Jeffrey, revealing the intoxicating secrets behind his pork butt sandwich and duck pot sticker appetizer. You'll be entranced as coffee, cherry rub, bourbon, and Bloody Mary brine transform an everyday pork butt into a masterpiece. Meanwhile, experience how a duck can be smoked to perfection with a black garlic marinade, orange, orange peel sake, and grémenier cognac. Hang on to your hats as we switch gears and bring you behind the scenes of Babylon Micro Farms with co-founder Alexander Olesen. Discover how their innovative hydroponic farming can make you a green thumb—no matter where you are. From schools to restaurants and even cruise ships, their modular vertical farms are promoting self-sufficiency and providing fresh ingredients in the most unlikely places. The future of controlled environment agriculture is here, and you won't want to miss out on this revolution. Learn more at https://babylonmicrofarms.com. Finally, we'll unravel the mystery behind the meltability and stretchability of Gruyere cheese. Whether you're a connoisseur or a casual cheese lover, you'll find out why this cheese is a top pick for grilled sandwiches and a perfect partner for proteins. As we wrap up our culinary journey, join us for a chat about grilling, smoking barbecue, and our exciting plans for August. It's going to be a thrilling ride full of flavor and fun—so sit back, relax, and let your taste buds do the exploring! Peninsula Foodservice: The Best Beef! Peninsula Foodservice delivers Creekstone Farm beef, with top-quality meats and #1 service for Chefs Support the showThank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Recorded on-site at top hotels, restaurants, and farms, our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness. Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes were we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks! Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. www.TheWalkInTalk.com Also rate and review us on IMDb:https://www.imdb.com/title/tt27766644/reference/

We give the ASX lithium stocks a break for the day and focus on a number of different gold announcements, plus something to look out for on the ASX. Northern Star (NST.asx) announced a huge $1.5B investment to expand the KCGM (aka the Super Pit) processing plant, while Gold Road (GOR.asx) gave an update from Gruyere. De Grey (DEG.asx) revealed an exploration expansion in a deal with Canadian-listed Novo Resources plus we take a close look at what ‘speeding ticket' means in the market in the context of AW1.asx, and a couple of things to keep your eye on. All Money of Mine episodes are for informational purposes only and may contain forward-looking statements that may not eventuate. The co-hosts are not financial advisers and any views expressed are their opinion only. Please do your own research before making any investment decision or alternatively seek advice from a registered financial professional. Join our exclusive Facebook Group for the Money Miners and request access to the Hooteroo chat group. Follow Money of Mine on YouTubeFollow Money of Mine on TwitterFollow Money of Mine on LinkedInFollow Money of Mine on Instagram Chapters:(0:00) Video Preview(0:22) Introduction(2:06) Northern Star – KCGM Expansion(14:50) Gold Road Guidance Downgrade(16:40) De Grey Exploration Investment(20:58) AW1 with an ASX Speeding Ticket – A Case Study(27:54) Upcoming Interview Revealed

Marika is back on theme this week with more of the wonderful ways that mold and cheese work together to create stinky deliciousness. We talk and TASTE through 6 different types of cheeses: Double and Triple cream Brie, Humboldt Fog, Taleggio, Limburger and Gruyere. Follow along at home for the ultimate Pantry Staples experience. (Content Warning: chewing noises) Follow us on instagram @pantrystaplespod

Fourth Circuit Holds ‘Gruyere' is a Generic term Ineligible for Trademark Registration; USDA Closes Loopholes in New Proposed Rule on ‘Product of the USA' Labeling.   Hosted by Al Jones, Research Assistant—With Brook Duer, Staff Attorney—Produced & Written by Al Jones Penn State Center for Agricultural and Shale Law https://aglaw.psu.edu/ Follow us on Twitter: @AgShaleLaw Like us on Facebook: Penn State Center for Agricultural and Shale Law This material is based upon work supported by the National Agricultural Library, Agricultural Research Service, U.S. Department of Agriculture.

David and Sarah are coming to you from live from the University of Kentucky answering the most pressing legal questions: -Is wokeism a religion? -Can an employer only hire like-minded people? -Will Biden push ESG investment practices? -What does Gruyere cheese have to do with the law? -When should schools outsource discipline to the criminal system? -What was one NYT author thinking? Or smoking? -And will David possibly reveal his darkest secret yet? Learn more about your ad choices. Visit megaphone.fm/adchoices

We start with discussion about the proposed Florida laws will push the state hard to the right, about what could have been in Wisconsin had we not elected Gov Tony Evers and even what was under Walker. Ahead of a new legislative session tomorrow, Florida GOP lawmakers have unveiled a suite of bills that are delighting conservatives and worrying progressives, free speech groups, and civil rights leaders. Which made us ask, is there any sort of line in the sand where people will move based on their state's politics? Then we break down Jon Stewart's Master Class in talking to a gun rights advocate. And, turns out, Gruyere will not get the same special treatment as Champagne. T

We're back and this time we have Joe Salonia on the show. Director of Sales and Marketing in the US for Gourmino Affinage and Selection, Joe is coming off the big win of having a best in show cheese at the World Cheese Awards. Here we kick back and discuss what it means to win such an award and what's next for the cheesemakers of Gourmino.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

Intellectual Property: Has Gruyere cheese suffered genericide, such that it is no longer entitled to protection as an appellation of origin? - Argued: Fri, 09 Dec 2022 20:6:29 EDT

Interprofession du Gruyere v. U.S. Dairy Export Council

Con la novedad de que los servidores de la Secretaría de la Defensa Nacional han sido hackeados; de ese lugar secreto donde se encuentran graves asuntos de seguridad nacional, manos negras cibernéticas extrajeron miles de documentos

Say Cheese! From Edam to Emissions, Gruyere to Global Warming, climate activists pair their police station cheese sanga's with a lovely bit of WHINE. Did they think they'd be served acai bowls at Ché Penitencherie? See omnystudio.com/listener for privacy information.

One chef, one cook, one home kitchen, and one potato. In this edition of Kitchen Rudimental, Annie and Jonathan are back on potatoes learning how to master a Potato Terrine with Gruyère. Find the full recipe on the Blueprint For Living website.

Do you enjoy snacking on Gruyere and Roquefort cheese while sipping champagne or sparkling wine and watching the American Football Conference? Please join us as we map out the world of geographic trademarks.

What a treat it was to interview Yotam Ottolenghi last week for our Weekly Dish radio show podcast. Yotam will be in town on May 5, at 7 p.m. for Voices 22, the speaker series at Temple Israel. Get your tickets here. Stephanie and I really enjoyed talking with him about hospitality, cooking, covid, and where he likes to vacation.I loved chatting with him about his “Covid Cooking.” Here is a link to his mushroom polenta dish that I have made that is great. Cakes? He also mentioned he still loves making cakes. Here is a lemon pound cake recipe he inspired and his best chocolate cake.My favorite part of the conversation, the part I really related to, was where he talked about cooking during Covid and how you didn’t dare throw anything away, including every scrap of stale bread (sourdough baking anyone?). He used up his bread and veggie and cheese scraps by making savory bread puddings. I do this too. The bread puddings are super versatile and you can use any leftover veggies, meats, or cheeses. Breakfast bread puddings with fruit or even chocolate chips are always a hit. Add some frozen hashbrowns and onions to a basic bread pudding recipe and in the midwest, we call it egg bake.Here is the recipe for my savory bread pudding - a newsletter exclusive to say thanks for following along. I appreciate you.Exclusive Newsletter RecipeSavory Bread PuddingIngredients2 Tablespoons butter5 eggs2 cups milk1 cup cream2 cups Gruyère cheese1 cup Mozzarella cheese (1/2 cup reserved)½ cup Parmesan cheese, grated2 teaspoons Dijon mustard2 garlic cloves, minced or grated on a micro-plane grater2 cups spinach¼ cup fresh dill⅓ cup fresh chives, choppedKosher salt and black pepper, to taste1 loaf stale crusty sourdough bread, cut into 1-inch cubesInstructionsGrease a 9x12-inch casserole dish with butter.In a large bowl, whisk the eggs until lightly beaten.Whisk the milk and cream into the eggs until combined.Add 1 cup of the Gruyere cheese along with the 1/2 cup Mozzarella, Parmesan cheese, mustard, garlic, spinach, dill, and chives to the egg mixture, and stir until combined.Season the custard with salt and pepper.Add the cubed bread to the custard and gently toss the bread until each piece is fully coated.Transfer the bread mixture to the casserole dish. Cover the casserole dish with plastic wrap and place the pudding in the refrigerator to chill for a minimum of 1 hour or overnight.When you’re ready to cook the bread pudding, preheat the oven to 350 degrees F.Remove the casserole dish from the refrigerator and sprinkle the remaining ½ cup of Mozzarella cheese over the top of the bread pudding.Place the baking dish in the oven and bake until the top is golden brown, and the pudding is set, about 40 minutes.Remove the pudding from the oven and allow it to cool for 15 minutes before slicing into individual portions and serving warm. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com

What a treat it was to interview Yotam Ottolenghi last week for our Weekly Dish radio show podcast. Yotam will be in town on May 5, at 7 p.m. for Voices 22, the speaker series at Temple Israel. Get your tickets here. Stephanie and I really enjoyed talking with him about hospitality, cooking, covid, and where he likes to vacation.I loved chatting with him about his “Covid Cooking.” Here is a link to his mushroom polenta dish that I have made that is great. Cakes? He also mentioned he still loves making cakes. Here is a lemon pound cake recipe he inspired and his best chocolate cake.My favorite part of the conversation, the part I really related to, was where he talked about cooking during Covid and how you didn't dare throw anything away, including every scrap of stale bread (sourdough baking anyone?). He used up his bread and veggie and cheese scraps by making savory bread puddings. I do this too. The bread puddings are super versatile and you can use any leftover veggies, meats, or cheeses. Breakfast bread puddings with fruit or even chocolate chips are always a hit. Add some frozen hashbrowns and onions to a basic bread pudding recipe and in the midwest, we call it egg bake.Here is the recipe for my savory bread pudding - a newsletter exclusive to say thanks for following along. I appreciate you.Exclusive Newsletter RecipeSavory Bread PuddingIngredients* 2 Tablespoons butter* 5 eggs* 2 cups milk* 1 cup cream* 2 cups Gruyère cheese* 1 cup Mozzarella cheese (1/2 cup reserved)* ½ cup Parmesan cheese, grated* 2 teaspoons Dijon mustard* 2 garlic cloves, minced or grated on a micro-plane grater* 2 cups spinach* ¼ cup fresh dill* ⅓ cup fresh chives, chopped* Kosher salt and black pepper, to taste* 1 loaf stale crusty sourdough bread, cut into 1-inch cubesInstructions* Grease a 9x12-inch casserole dish with butter.* In a large bowl, whisk the eggs until lightly beaten.* Whisk the milk and cream into the eggs until combined.* Add 1 cup of the Gruyere cheese along with the 1/2 cup Mozzarella, Parmesan cheese, mustard, garlic, spinach, dill, and chives to the egg mixture, and stir until combined.* Season the custard with salt and pepper.* Add the cubed bread to the custard and gently toss the bread until each piece is fully coated.* Transfer the bread mixture to the casserole dish. Cover the casserole dish with plastic wrap and place the pudding in the refrigerator to chill for a minimum of 1 hour or overnight.* When you're ready to cook the bread pudding, preheat the oven to 350 degrees F.* Remove the casserole dish from the refrigerator and sprinkle the remaining ½ cup of Mozzarella cheese over the top of the bread pudding.* Place the baking dish in the oven and bake until the top is golden brown, and the pudding is set, about 40 minutes.* Remove the pudding from the oven and allow it to cool for 15 minutes before slicing into individual portions and serving warm. Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe

Now that weather's improving, many people are ready to start planning their garden.  It's an outlet that's become more popular during the pandemic across multiple demographics.  Stephanie Hoff talks with Nathan Zondag from Jung Seeds about supply demand issues and their audience. Switzerland captured the World Champion Cheese title Thursday in Madison for the second time.  Aaron Zimmerman talks with a Swiss cheesemaker that was part of judging activities in Madison.  He explains that Switzerland is the only place outside of Wisconsin with a Master Cheesemaker program in place. There are few details about what the Farm and Industry Short Course will look like by 2023, and that's got students and farm organizations concerned.  The WI Farm Bureau Federation issued a statement Thursday expressing their "disappointment" on the direction of the program.  Pam Jahnke talks with Jennifer Blazek, FISC director, about what's ahead. See omnystudio.com/listener for privacy information.

Join host, Fondue and J. Cheesy as we discover more about the world of cheese. We discuss this week's major holidays, we talk about Gruyere, and we begin a new segment called "not cheese". And of course, we tell a very cheesy joke! January 20th is National Cheese Lover's Day. Help us celebrate by sharing your favorite cheesy creation using #justcheesy anywhere you enjoy social medial! Listen to us weekly to learn a little history about cheese, get some cheese news and find out why cheddar is the most dangerous of all the cheeses. Find us at www.justcheesy.com and everywhere you enjoy social media!

In this episode, we are joined by Kyle Prentice and Justin Osborne who take us through their involvement in the discovery of the Gruyere deposit.  Let's explore.

Wine: 2017 Casillero del Diablo Cabernet Sauvignon from the Central Valley of Chile. This particular cab is aged in American oak and has a deep ruby red color. It pairs well with red meats, well-seasoned dishes and cheeses such as Gruyere or blue.BIO: Nadia De Ala is a certified leadership and negotiation coach who specializes in helping women of color in technology thrive, elevate their pay and positions, and fully own their authority. She's committed to helping close the leadership and wage gap one badasss WOC leader at a time. Through one-on-one, group coaching and workshops, Nadia empowers her audience to lead authentically, courageously and sustainably. She has helped leaders at companies like Facebook, Google and Uber live life in alignment with their values, so they can create positive impact they really want to make in their careers.Her WHY:"I started my own business because I fell in love with coaching. And in business, you get the privilege of creating your own experience (how badass is that?). I chose to build my whole business around empowering WOCs and creating community impact, because I recognized the need. I want to help as many WOCs in tech become empowered to live a life in alignment with their values. I want every WOC to feel like they can lead as their realest self no matter what fucking room they're in. And I've built my signature program to help WOCs do just that. And real talk, I want to help my mama retire, I want to build intergenerational wealth and be 100% me no matter what room I walk into -- this business I'm nurturing, I believe, is my way of doing that."https://www.nadiadeala.comSocial Media:InstagramLinkedInFacebook Group for WOC in Tech 

It's a story sure to spark your imagination (and perhaps inspiration), because that's what Nikki Schneider's The Whimsical Wine Trailer is all about. This week on #thedeliciousstory, we discover what happens when a visionary entrepreneur turns an idea into the rolling reality of a business. We begin by learning the hoops and logistical issues Nikki navigated on her way to establishing a mobile wine bar. Although family and friends were supportive, there were skeptics—but Nikki explains how she kept to her goal and tapped her personality to turn obstacles into achievable challenges. Now, two years in, she and the Whimsical Wine Team are on the road all over Iowa, commissioned to bring the party to a wide variety of venues. They've been hired in for everything from small intimate affairs such as weddings to larger outlets for town celebrations and high-profile organizational events. The possibilities of the perfect fit for hiring The Whimsical Wine Trailer are limitless within the Iowan borders, and that is just as Nikki intended it. She loves the small-town communities of Iowa and made it a point to feature Iowa wines as a signature beverage as one more way of supporting the state. The beauty of the Whimsical Wine trailer is that it arrives and unpacks with all the amenities needed to provide a memorable experience for guests. CREATING EXPERIENCE IN THE DETAILSNikki concedes the impetus behind the Whimsical Wine Trailer had a lot to do with her preference to savor special times. She feels it's important to relish the details of a moment, to slow down and be aware of the setting, the conversation, and of friends and family. It was that value of shared memorable experiences that helped shape Nikki's vision and keep her going even when there were setbacks. Nikki's taste and creativity have shined through in The Whimsical Wine Trailer, too. Her fanciful flair for refurbishing furniture and home décor have been noted by guests. After the continued feedback of visitors, Nikki has also launched a brand-new venture she announces on this episode. FONDUE TRADITIONNikki details a lovely story of the fondue meals with family that began with her grandparents, who introduced the concept of it to her as a child. As she described their version of fondue, I wondered how it was that her rural Iowan grandparents became fans of it in the first place. Nikki pointed out that fondue became a fad in the United States during the 1970s, which jarred my memory of its popularity back then. I'm most familiar with the cheese version of fondue which Peggy Trowbridge Fillippone over at The Spruce Eats explains originated in the Swiss Alps during the 1800s. People needed a way to prolong the use of stale bread and hardened cheese and came up with this communal method for a meal.The cheese fondue is usually made with white wine as a base and a good melting cheese such as Gruyere, then brought together in a pot kept heated over a Bunsen burner. From this pot, diners can dip pieces of bread into the bubbling mixture, and later bits of meat and vegetables as well, each bite-sized morsel covered in warm, melted cheese. Nikki explains that her family's tradition is more of an Asian hot pot style fondue with the shared pot housing grease or seasoned broth for cooking meats and vegetables. Diners drop in pieces of meat and vegetables and then wait a few minutes for them to cook before retrieving them with fondue skewers to enjoy. If you're ready to give this version a try, I found this recipe waiting for you over at Oh So Delicioso. Recently my husband David, daughter Alexandra and I ate a cheese fondue at a local Des Moines favorite called The Cheese Bar. I'm a bit squeamish about the sharing of food when it involves double-dipped chips or offering a bite from one's plate. The germ factor freaks me out. At the time we ate the fondue, my spouse and daughter, who recognize my phobia, allowed me to ponder the proper etiquette required to avoid germ transference during the meal. It turns out there are some “rules” to be observed and I found this nice piece covering them over at Curiosity. The most significant of the points is to be certain NOT to take food to your mouth directly from a fondue skewer. Rather, one can push food off the skewer onto their plate and eat it from there. Now don't you just feel good knowing that bit of information for the next time you eat fondue? Of course, you do! FIND THE WHIMISICAL WINE TRAILER NEAR YOU!It is a marvel when someone is able to bring together disparate things and create something new and fresh—even better when it turns out to be something people didn't even realize they needed. Nikki has managed to do just that. Who amongst us doesn't appreciate an opportunity to enjoy time together with the ambiance of a charming backdrop under the Iowa sky? If this sounds like the perfect setting for you, then you'll want to follow Nikki and the Whimsical Wine Team on their FB page. She alerts fans as to where and when you can find The Whimsical Wine Trailer and interesting details about the antics of operating this unique business.

RUN Okay.  We "ran" to a couple of our favorite local restaurants to get dinner and drinks.  Yes, we will get a training run in this weekend, but first we had to celebrate a great burger and National Scotch Day.  We ran into a local American Ninja Warrior competitor that I am a huge fan of Morgan Wright, "the moose" took a photo with us! EAT We went to Nevermind Awesome Bar & Eatery in our hometown of Cape Coral to support owner Shannon Yates in the James Beard Blended Burger Project competition going on now through July 31st.  The burger is a blend of a Grilled Angus Burger and Quincy FL Medium Mushrooms Century Beef Waygu Steak Tartar layered with arugula, onions, and Gruyere cheese on a Toasted 10Cent bun.  We are still dreaming about it. You should try it if you are anywhere near Nevermind Awesome Bar & Eatery and you should vote for this burger in the James Beard Blended Burger Project here: jamesbeard.org/blendedburgerproject/vote. (At the top of the page, click vote and scroll down past the description of the contest to where you can search entries.  Type in Nevemind to get straight to their entry and vote.) DRINK We were at Nice Guys Pizza to celebrate National Scotch Day, thanks to the recommendation of Murphy, the bartender at Nevermind, who told us that Nice Guys had a great Dalwhinnie 15-year old Scotch that we needed to try.   Greg, one of the owners of Nice Guys Pizza, had their amazing bartender Jimmy Salemi put together a great beverage featuring Dalwhinnie 15-year old Scotch,  that has no name, but will be featured on an upcoming cocktail menu.   THAT'S A WRAP Thank you for watching! Here's hoping for a great second year of the podcast because of all your support!  Please subscribe and rate us on iTunes. We would love to hear your feedback and need your help getting discovered as a podcast! Follow us on our website, Facebook, Instagram, and Twitter.

After a week off we are back with our cheesiest bracket yet! 16 of the best, and most easily accessible, cheeses in all the land. First, we did record this about an hour after Game 2 of the Dubs/Rockets so we start with 3 minutes of NBA (0:30) before we dive into the bracket discussion (3:42). First round match-ups include: Monterey Jack vs Feta(6:30) Provolone vs Swiss (10:30) American vs Blue (14:00) Havarti vs Mozzarella (18:45) Pecorino Romano vs Brie (22:00) Manchego vs Gorgonzola (25:45) Gouda vs Gruyere (28:50) Cheddar vs Goat (32:35) A lactose Elite 8 (35:22) left us with the Final Four Fromages (40:00) before we spent the last few minutes talking about the latest Supreme Court ruling on gambling (47:45). As always, thanks for listening!