Podcasts about Homemade

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

Tomorrow evening, neighborhoods across our region will be infiltrated by ghosts, witches, princesses, superheroes and Louvre jewel thieves. It's almost Halloween!Halloween brings out our crafty, creative sides. This time of year can also create a slight panic if you've waited too long to put together a costume for yourself or your kid. Thankfully, we've got a bunch of experts in the creative arts of dress up, crafting, and costuming.Jennifer LaCasse, clothing supervisor for the ReSOURCE in Williston, gives us the scoop on costumes that have come through the store. We also heard from Sarah Bush, the costume shop supervisor for the University of Vermont's Theater Department, and Luke Hungerford of Rail City Fan Fest in St. Albans, for a professional point of view and tips on experimenting with new materials. 

Stupid News 10-24-2025 6am …Don't use a Homemade Flamethrower to Kill a Cockroach …She is sorry about her fake pregnancy …He was a very successful at being Jobless

Brooklyn has always felt like home - an alternate home that never happened. In this episode, I share my love affair with a place: the rhythms, the people, the late nights, and the everyday magic of Brooklyn.Stay connected:* YouTube - https://www.youtube.com/@homemadepod* Instagram - https://www.instagram.com/shannoncason/* Twitter - https://twitter.com/shannoncason* Facebook - https://www.facebook.com/ShannonCasonTalks* TikTok - https://www.tiktok.com/@shannoncasonSupport the stories:* Patreon - https://www.patreon.com/shannoncason* CashApp - https://cash.app/$ShannonCason* PayPal - https://www.paypal.com/paypalme/homemadestories1* Merch & more - https://www.shannoncason.com/Supporters get a mention on the next Homemade Stories Podcast!For hosting, speaking, interviews, or consulting - more info at - https://www.shannoncason.com/ Hosted on Acast. See acast.com/privacy for more information.

What do you think is the most difficult animal to weigh at the London Zoo? The worst dog at the beach award this week is well earned by some extremely rude bulldog behavior! This 50 lb. snorting unleashed intact dog Beat out all other contenders with a stellar owner ignorance performance at White Rock pier. Like that old tomato song, ‘I say Meela you say Myla' and the kid and dog say, ‘let's blow the whole thing off'. Why not name your dog the same as your kid as on TLC 90-Day fiancée, and other pet names that need to be changed and how to do it easily. How to say ‘hi' to a cat, and how to teach your cat to come to a hand signal. Deb shares a super easy Cat treat/Dog treat/human treat recipe you can bake today with just a tin of salmon, egg, and flour. Teen boys broke into a neighbor's home and kicked the door in……to save 2 dogs from a house fire in Utah! EPISODE NOTES: Cat Tricks, Dog Tips & Homemade Treats Both LoveBecome a supporter of this podcast: https://www.spreaker.com/podcast/animal-party-dog-cat-news-animal-facts--6666735/support.

Food Fight is back, and this week we tackle another excellent food debate. Listen below as your host John Landecker takes Mrs. Landecker's homemade soup. Segment co-host Lou Manfredini, a.k.a. Mr. Fix-It, and host of HouseSmarts Radio takes Lou's homemade minestrone.

Sometimes The Internet Makes The Right People FamousBOTB Invitational Continues Next Episode Second Hour On PatreonPatreon.com/spaceblood

John and Soren chat with Laura Klynstra, the creative force behind the excellent cookbook The Homemade Pie Cookbook. They talk about all of the great photos, recipes, tips, equipment and information contained inside the book. They also talk about how letting go and giving into good cooking instead of perfect cooking can bring a freedom for home cooks. Thanks for listening!!!

Our local wine country has grown over the years, and recently, that's meant more substantial food offerings in the area. High-caliber chefs from Portland and Napa Valley are opening up eateries in the Willamette Valley and beyond — and fall is the perfect time to visit. Today on City Cast Portland, we're talking with Portland Monthly's editor in chief, Brooke Jackson-Glidden, about some of the most exciting chefs working in wine country and which wineries are serving much more than just cheese and crackers. Discussed in Today's Episode: Mac Market  Alea  Honey Pie The Ground Grounded Table  The Pub Hayward The Allison Inn  Antica Terra's  Mineral Springs Ranch  Hiyu Wine Farm  Soca White Salmon Baking No Clos Radio Alchemist's Jam  Dos Mundos Become a member of City Cast Portland today! Get all the details and sign up here.  Who would you like to hear on City Cast Portland? Shoot us an email at portland@citycast.fm, or leave us a voicemail at 503-208-5448. Want more Portland news? Then make sure to sign up for our morning newsletter, Hey Portland, and be sure to follow us on Instagram.  Looking to advertise on City Cast Portland? Check out our options for podcast and newsletter ads at citycast.fm/advertise. Learn more about the sponsors of this October 16th episode: Portland Art Museum Babbel - Get up to 50% off at Babbel.com/CITYCAST DUER - Mention code CCPDX for 15% off pFriem Family Brewers

Food, Glorious Food…it's more than just a way to stay alive. Food brings people together. Families gather for meals. Communities gather for picnics, block parties and potlucks. It's also a way we explore each other's cultures. Today, “Foodies” are a massive part of the social media world. There's even an unofficial Foodie Caucus in the State Legislature. We brought a few of the Foodie Members together to sit down at a Sacramento area restaurant and talk about food, its importance to family, community and culture (and the ways the State Legislature helps keep food safe in California). Join Assemblymembers Jose Luis Solache, Stephanie Nguyen and John Harabedian for this tasty discussion.

Andrew and Robert Kissel grew up just four years apart in a family where wealth and competition went hand in hand. Their father, Bill, was a relentless businessman who demanded success from his sons, and both carried that drive into adulthood in very different ways. Rob built his career as a prominent investment banker, while Andrew often looked for shortcuts in the world of real estate. In 1989, Rob married Nancy Keeshin, a spirited and impulsive woman whose personality contrasted sharply with his serious, ambitious nature. When Rob's career took the family to Hong Kong, they appeared to be living the dream among the city's wealthy expatriates. But behind the polished image, cracks in the marriage were starting to show. By November 2003, those tensions reached a breaking point when Rob vanished after a violent fight with Nancy. Soon, the Kissel family name would become infamous on two continents.Today's snack: Homemade strawberry milkshakeSupport us on Patreon

Our households can learn to build homemade houses of God by the small everyday acts that we do together. Learning, praying, eating, forgiving, working, and loving.

✨Before we get started, an exciting announcement ✨ If you're a food, nutrition, or culinary pro and you dream of being published by a traditional publisher, I want to invite you to my upcoming Publish Your Cookbook event where you will learn the shortcut most aspiring authors miss when publishing their cookbook. You'll discover how to position yourself as the author publishers want right now, and the exact steps to land your first book deal. This is an opportunity you won't want to miss. Head to publishcookbooks.com to register for the event.  Today I'm joined by award-winning author Maureen Abood to talk about her beautiful new book, Lebanese Baking. Known for her warm storytelling and deep connection to Lebanese food culture, Maureen invites us into the heart of her kitchen and heritage. During the interview, we discussed: Behind the table of contents: how Maureen designed the book to blend classic staples, family favorites, and innovative takes. The significance of sharing: why the act of baking and offering food to others is central to Lebanese tradition. Homemade phyllo dough: what inspired her to include this ambitious yet rewarding recipe, and how she makes it approachable. A baker's starting point: which recipes Maureen recommends if you're new to baking and to Lebanese cuisine. If you've ever been curious about Lebanese flavors, want to expand your baking repertoire, or simply love the idea of food as a way to connect and share, this conversation will inspire you to preheat your oven and invite someone to the table. Things We Mention in This Episode: Register for the upcoming Publish Your Cookbook event Maureen Abood

In this episode of the Made by Google Podcast, we're stepping into the Gemini era of the smart home. Join our host, Rachid Finge, as he talks with Anish Kattukaran, Senior Director of Product Management for Google's home team, about the massive new updates coming to Google Home.Discover how Gemini is transforming your smart home, upgrading your existing speakers, displays, cameras, and doorbells with more natural and conversational AI. Learn about the beautifully redesigned Google Home app, which is now faster, simpler, and finally brings all your Nest devices into one place. Anish also shares exciting news about the new Google Home Premium subscription and a whole new portfolio of hardware, including the new Google Home speaker and our best-ever Nest cameras. Hosted on Acast. See acast.com/privacy for more information.

Before Spirit Halloween took over, most of us built our costumes with cardboard, glue, and imagination. In this nostalgic episode, Lyle and Bob from Static Radio share stories, laughs, and memories of when creativity made Halloween magical. They talk about DIY costumes from childhood, whether anyone ever guessed what you were supposed to be, and how families once gathered around the kitchen table to create their own spooky masterpieces. Lyle also dives into the history of homemade costumes — from early handmade disguises to the rise of store-bought vinyl suits.

Should we invest in Wallstreet? Deals for traveling, what airlines beat the rest, updating luggage, wireless decreases wires, designer watches.   Des, dead in the water, the murder of Sandra River, black widow, dying for revenge, code blue, protection, house of cards, stone house, MO.   Homemade bolognese, fast food hacks,Italian pasta, chicken noodle soup recipe, Cali roll in a bowl, olive oil as a topping, Asian smash wrap   Happy Friday stars  

0:00 Intro 0:07 Injections 2:53 Bachelor party 6:12 Family drama 10:59 Locked Learn more about your ad choices. Visit megaphone.fm/adchoices

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How do you know if your soil is truly thriving?Soil microscopy can give you the answer by actually seeing who's living in your soil.Learn how to identify who's there, encourage the good guys, and build a living soil that feeds your trees naturally with Matt Powers.Matt is a bestselling author, an educator, a citizen scientist, and the creator of the website regenerativesoilscience.com.He's also a family man who teaches people around the world how to live more regeneratively.The host of the Orchard People radio show and podcast is Susan Poizner of the fruit tree care education website www.orchardpeople.com.  Susan is the author of four books on fruit tree care. Learn more here: https://learn.orchardpeople.com/booksShe is also the creator of five-star rated premium online fruit tree care education at: https://learn.orchardpeople.comHOW TO TUNE IN TO OUR PODCAST

In today's episode of The Life of a Bon Vivant podcast, Beeta shares her love for the fall season and the cozy rituals she uses to bring that autumn magic into her home. She highlights how small, thoughtful touches can make a big difference in creating a warm and inviting atmosphere and inspires listeners to slow down, savour the season, and find joy in the little comforts of fall. Photos and Ideas for cozying up the home for fall: https://www.monpetitfour.com/how-to-cozy-up-your-home-for-fall/Homemade pumpkin spice latte recipe: https://www.monpetitfour.com/pumpkin-spice-latte-3/Shop the candle warmer & other home favorites in my ShopMy collections: https://shopmy.us/shop/monpetitfour?Section_id=986859&tab=collectionsJoin our email list and get our free eCookbook "Bread & Butter: Recipes Inspired by Nancy Meyers's movies": monpetitfour.com/sign-up

https://www.drewparkermusic.com It takes some folks 10 years to make a name for themselves in Music City, but in the three short years that Drew Parker has lived in Nashville, TN, he has been able to accomplish things he never dreamed were possible.Coming from a small, unincorporated town of Stewart, Georgia (located in Covington, Georgia), Parker began singing at age 3 in front of small church crowds. Over the years, he began to build his confidence and, at age 14, he decided to pick up a guitar and teach himself how to play songs from his inspirations, such as Keith Whitley, Merle Haggard, Waylon Jennings, Travis Tritt, and Alan Jackson. At age 18, he expanded his musical abilities and learned to play piano, both of which he still uses today to craft lyrics and rhymes into songs. Parker made the move to Nashville, Tennessee in 2015 and signed a publishing deal with RiverHouse/WarnerChappell in September of 2017. He is a co-writer on Luke Combs' debut platinum record “This Ones For You”, Jake Owen's single “Homemade” and Luke Combs' “1,2 Many”. Aside from his cowboy hat and boots, Drew Parker is the definition of true country. He is genuine, honest, and carries an old soul that resonates with many. He is on the rise and sees no end in sight. MUSICLYRICAL WORD-SMITHING IS A COMMODITY HOW MET LUKE COMBS?OLD SCHOOL ARTISTS YOU ADMIRED MOST? GRAVITATED TO MOST EARLY IN CAREER?SIMILAR TO YOUR STYLE?DESCRIBE BEING INVITED FOR YOUR FIRST GRAND OLE OPRY APPEARANCE ?  WORDS TO DESCRIBE EMOTION AFTER?CELEB PERSONALITY MOST PLEASANTLY SURPRISED BY?MOST NERVOUS TO MEET?SONGS:LUCK DON'T LIVE AROUND HERERAISED UP RIGHTCAMOUFLAGE COWBOYARE THERE ANY THAT STAND OUT AS A PIVOTAL SEASON OF YOUR LIFE WHERE THAT SONG JUST MEANT MORE?THE SHIFTNOMINATED FOR A GRAMMYWRITING SONGS FOR LUKE, BLAKE, ZAC BROWN, & HARDYDISCUSS THE SHIFT FROM SUCCESS TO SURRENDERHOW YOU KNEW IT WAS THE LORD?WHAT WAS KEY IN TAKING COMPLETE OWNERSHIP OF YOUR FAITH?CLARITY OF YOUR CALLING?STAND FIRM ACT LIKE MENROUND TABLE CONVERSATION WITH JOBY'S DUDESWHAT WAS IT LIKE TO SIT AROUND A TABLE WITH ALL THOSE MODERN DAY HEROES IN THE FAITH?BIGGEST TAKEAWAY OR A-HA MOMENT FROM THAT DISCUSSION?THOUGHTS ON CURRENT STATE OF MANHOOD?BIGGEST BARRIER FOR MEN BECOMING WHO GOD CALLED THEM TO BE?VISUAL OF THE MAN YOU HOPE TO BECOME:WHAT WOULD HE SAY TO THE CURRENT YOU?WHAT'S NEXT?WHAT STANDS IN THE WAY?AS YOUR MINISTRY GAINS MORE TRACTION AND ELEVATES:MANY MEN PLAY DEFENSEHOW CAN WE STAY OFFENSIVE?WHAT DISCIPLINES HELP STAY WATCHFUL?

This easy homemade teriyaki sauce tastes like the sweet, sour, rich sauce you know and love, but uses only 6 ingredients. Recipe: Homemade Teriyaki Sauce from COOKtheSTORY.Here are the links mentioned in this episode: #adHomemade Teriyaki SauceThe All New Chicken CookbookThis episode was published in September, 2025.Here's the Recipe Of The Day page with all of our recipe links!If you want to make sure you always find out what today's recipe is, do one or all of the following:Subscribe to the PodcastFollow me on social media TikTok, Instagram, Facebook Group, or PinterestNewsletter: CookTheStory.comWebsites: COOKtheSTORY.com and TheCookful.comCourses: Free Mini Cooking CoursesGuide: Free Rotation Ready Meal Planning GuideHave a great day! -Christine xo

John Mateer's Injury LIVE, No Huddle CFB, and Premade or Homemade Burgers - T H2

Maple-derived compounds, especially epicatechin gallate (ECG), stop cavity-causing bacteria from attaching to your teeth and forming plaque Unlike chemical mouthwashes, maple polyphenols are safe to swallow, making them a better option for children and adults Green and black tea also contain ECG, giving you an easy daily source of natural cavity protection Reducing sugary and acidic drinks cuts off the main fuel that bacteria use to erode enamel and cause decay Homemade eggshell toothpaste and oil pulling with coconut oil provide simple, natural ways to strengthen teeth and reduce harmful bacteria

Joel Gamoran, CEO of Home Made, joins us to explore how cooking shows have evolved—and how chef creators are reshaping food media // We dish on butternut squash: bold flavors, cozy tips, and kitchen inspiration // James Shakelford, CEO of Lifelong, shares their mission and previews next week’s Dining out for Life event // What makes the perfect madeleine? We crack the shell on this French classic // Jesse Parker, Master Blender at Doc Swinson’s, pours us a taste of American whiskey tradition and innovation // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!!

 #podcast  Segment  4: Garden Q&A   Sponsors of the show for 2025 Phyllom BioProducts of http://www.phyllombioproducts.comPomona pectin of https://pomonapectin.com/Dripworks of https://www.dripworks.com/Walton's Inc of https://www.waltonsinc.com/  Us code grow50 and save 10% off your order of $50 or more Natural green products of https://www.natgreenproducts.com/ use promo code freeship4meany size No More Bugs!Rescue of https://rescue.com/Jung Seeds of https://www.jungseed.com/category/talk-gardening use code 15GT25 to save 15% off ordersWind River Chimes of https://windriverchimes.com/Wisconsin Greenhouse Company of https://wisconsingreenhousecompany.com/Mantis of https://mantis.com/Summit Chemical of https://summitchemical.com/Iv organics of https://ivorganics.com/  Use radio10 to save 10% off your orderSoilmoist.com of https://www.soilmoist.com/products/soil-moist.phpDavid J Frank of https://davidjfrank.com/ Timber Pro Coatings of https://timberprocoatingsusa.com/products/internal-wood-stabilizer/Totally tomatos of totallytomato.com/category/talk-gardening use code 15GT25 to save 15% off ordersr.h.shumway https://www.rhshumway.com/category/talk-gardening  use code 15GT25 to save 15% off ordersVermont Bean https://www.vermontbean.com/category/talk-gardening use code 15GT25 to save 15% off ordersEdmunds Roses use code https://www.edmundsroses.com/category/talk-gardening 15GT25 to save 15% off orders https://www.azurestandard.com/  Use code Use Promo Code: JOEYANDHOLLY15 applied at checkout to get 15% off for new customers who open an account for the first time and place a minimum order of $100 or more, shipped to a drop location of their choice.Root and Rhizomes https://www.rootsrhizomes.com/category/talk-gardeninguse code 15GT25 to save 15% off ordersKarrikaid https://karrikaid.com/ Use Code Radio10 at checkout and get 10% your order  Tarps https://tarps.com/Sunwarrior https://sunwarrior.com/ Use code JOEYHOLLY25” that will get you 25% off all productsat checkout Grow Smart https://www.grosmart.com/  use code “radio” at check out and save 10% on your order Lawn symergy https://lawnsynergy.com/Azure Standard of https://www.azurestandard.com/ use code : Use Promo Code: JOEYANDHOLLY15 applied at checkout to get 15% off for new customers who open an account for the first time and place a minimum order of $100 or more, shipped to a drop location of their choice.Durable green bed https://durablegreenbed.com/Tree IV https://treeiv.com/Brome Bird Care https://bromebirdcare.com/en/Chip Drop https://getchipdrop.com/For Jars of https://forjars.co/  Use the code: forjars25 to get a 10% discount on your orderAzure https://www.azurestandard.com/ Use Promo Code: JOEYANDHOLLY15 applied at checkout to get 15% off for new customers who open an account for the first time and place a minimum order of $100 or more, shipped to a drop location of their choice.Corba head hand tools https://www.cobrahead.com/ use code soil for 10% your order at checkout valid once per customer Soil Savvy https://www.mysoilsavvy.com/Phyllom Bioproducts http://www.phyllombioproducts.com/home.htmlShore and Chore https://shoreandchore.com/Dig Defence of https://digdefence.com/Weed Wrench  https://www.weed-wrench.com/home us code weed at check out to save $10.00 on your order Milk weed balm of https://milkweedbalm.com/ Use code: gardening for 20% off your orderOne sweet earth of https://onesweetearth.com/Amazon #Influencer page with products we use and trust from gardening to camping, household goods and even cat stuff. Over 500 items list  https://www.amazon.com/shop/thewisconsinvegetablegardener?ref=ac_inf_hm_vp

  At Tucson Comic Con we were treated to an excellent cosplay panel by Sapphire Nova and Midas Touch! Open up your cosplay opportunities by using Semi-Homemade Costumes! Please follow and check out these awesome Cosplayers! Sapphire Nova  https://www.facebook.com/SapphireNova https://www.facebook.com/SapphireNovaCosplay/ https://www.threads.com/@sapphirenovacosplay   Midas Touch https://www.facebook.com/MidasTouchart https://linktr.ee/Midastouchart     Please checkout more Tucson Comic Con shenanigans at  https://tucsoncomic-con.com/ Official Tucson Comic Con Fan Page https://www.facebook.com/groups/400494039482865 https://www.facebook.com/TucsonComicCon Check out our previous Tucson Comic con coverage for this year and previous ones at #Tucsoncomiccon | Creative Play and Podcast Network https://creativeplayandpodcastnetwork.podbean.com/category/tucsoncomiccon and https://youtube.com/playlist?list=PLsWPaNcS-w6ajTdrjFw6EXvAA3WvGwSiu&si=Ay2CRszAmR0rHIMj   Please support our shows at www.patreon.com/cppn and even join us in some games! Also keep an eye at the new things on our now affiliated Twitch channel: https://www.twitch.tv/creativeplayandpodcast Also follow us on Facebook at https://www.facebook.com/CreativePlayandPodcastNetwork Enjoy our older streamed games and other episodes on our Youtube channel at: https://www.youtube.com/@creativeplayandpodcastnetwork Would you be interested if we hosted D&D and Edge of Empire games on Roll20 for you to join? Email us at Creativeplaypodcastnet@Gmail.com

The NFL is one of the biggest buyers for Uncrustables...PB&J sandwiches! But what is better, Uncrustables or making them yourself?

 Email your questions to Gardentalkradio@gmail.com Or call 1-800-927-SHOW Segment 3: Youtube homesteading channel  @WhippoorwillHoller     Sponsors of the show for 2025 Phyllom BioProducts of http://www.phyllombioproducts.comPomona pectin of https://pomonapectin.com/Dripworks of https://www.dripworks.com/Walton's Inc of https://www.waltonsinc.com/  Us code grow50 and save 10% off your order of $50 or more Natural green products of https://www.natgreenproducts.com/ use promo code freeship4meany size No More Bugs!Rescue of https://rescue.com/Jung Seeds of https://www.jungseed.com/category/talk-gardening use code 15GT25 to save 15% off ordersWind River Chimes of https://windriverchimes.com/Wisconsin Greenhouse Company of https://wisconsingreenhousecompany.com/Mantis of https://mantis.com/Summit Chemical of https://summitchemical.com/Iv organics of https://ivorganics.com/  Use radio10 to save 10% off your orderSoilmoist.com of https://www.soilmoist.com/products/soil-moist.phpDavid J Frank of https://davidjfrank.com/ Timber Pro Coatings of https://timberprocoatingsusa.com/products/internal-wood-stabilizer/Totally tomatos of totallytomato.com/category/talk-gardening use code 15GT25 to save 15% off ordersr.h.shumway https://www.rhshumway.com/category/talk-gardening  use code 15GT25 to save 15% off ordersVermont Bean https://www.vermontbean.com/category/talk-gardening use code 15GT25 to save 15% off ordersEdmunds Roses use code https://www.edmundsroses.com/category/talk-gardening 15GT25 to save 15% off orders https://www.azurestandard.com/  Use code Use Promo Code: JOEYANDHOLLY15 applied at checkout to get 15% off for new customers who open an account for the first time and place a minimum order of $100 or more, shipped to a drop location of their choice.Root and Rhizomes https://www.rootsrhizomes.com/category/talk-gardeninguse code 15GT25 to save 15% off ordersKarrikaid https://karrikaid.com/ Use Code Radio10 at checkout and get 10% your order  Tarps https://tarps.com/Sunwarrior https://sunwarrior.com/ Use code JOEYHOLLY25” that will get you 25% off all productsat checkout Grow Smart https://www.grosmart.com/  use code “radio” at check out and save 10% on your order Lawn symergy https://lawnsynergy.com/Azure Standard of https://www.azurestandard.com/ use code : Use Promo Code: JOEYANDHOLLY15 applied at checkout to get 15% off for new customers who open an account for the first time and place a minimum order of $100 or more, shipped to a drop location of their choice.Durable green bed https://durablegreenbed.com/Tree IV https://treeiv.com/Brome Bird Care https://bromebirdcare.com/en/Chip Drop https://getchipdrop.com/For Jars of https://forjars.co/  Use the code: forjars25 to get a 10% discount on your orderAzure https://www.azurestandard.com/ Use Promo Code: JOEYANDHOLLY15 applied at checkout to get 15% off for new customers who open an account for the first time and place a minimum order of $100 or more, shipped to a drop location of their choice.Corba head hand tools https://www.cobrahead.com/ use code soil for 10% your order at checkout valid once per customer Soil Savvy https://www.mysoilsavvy.com/Phyllom Bioproducts http://www.phyllombioproducts.com/home.htmlShore and Chore https://shoreandchore.com/Dig Defence of https://digdefence.com/Weed Wrench  https://www.weed-wrench.com/home us code weed at check out to save $10.00 on your order Milk weed balm of https://milkweedbalm.com/ Use code: gardening for 20% off your orderOne sweet earth of https://onesweetearth.com/

Ignite family fun in the kitchen with Ashley Craft's new cookbook, Weeknight Wonders!

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Yahya Muhammad. Topic: Entrepreneurship, legacy, and community impact through his ice cream business, Shawn Michelle’s Homemade Ice Cream Yahya Muhammad shares his journey from tasting unforgettable homemade ice cream as a child to founding one of Chicago’s most beloved ice cream brands. His story is one of perseverance, cultural pride, and community service, rooted in faith and inspired by family and fraternity.

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Yahya Muhammad. Topic: Entrepreneurship, legacy, and community impact through his ice cream business, Shawn Michelle’s Homemade Ice Cream Yahya Muhammad shares his journey from tasting unforgettable homemade ice cream as a child to founding one of Chicago’s most beloved ice cream brands. His story is one of perseverance, cultural pride, and community service, rooted in faith and inspired by family and fraternity.

Johnny Depp prefers the shadows to the limelight, whether he's building a bomb with Hunter S. Thompson in the Rocky Mountains, or downing bootleg quaaludes laced with arsenic. After emerging as the leading art flick actor of the 1990s, prodding paparazzi's desire to paint him as a “novelty boy” often drove him to outbursts that ended in arrests, wrecked hotel rooms, and a miffed Kate Moss and Roger Daltrey. Yet even with camera flashes constantly lighting up his private life, plenty of mysteries still surround Johnny Depp…including the unsolved disappearance of his former Viper Room co-owner – who went missing just days before he was supposed to testify against Johnny in court. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Yahya Muhammad. Topic: Entrepreneurship, legacy, and community impact through his ice cream business, Shawn Michelle’s Homemade Ice Cream Yahya Muhammad shares his journey from tasting unforgettable homemade ice cream as a child to founding one of Chicago’s most beloved ice cream brands. His story is one of perseverance, cultural pride, and community service, rooted in faith and inspired by family and fraternity.

Shorter nails are easier, why can't pets live forever, is two years to long to have a phone? High cost of living, comfy or casual?   The next conjuring, who's ready for tna, where is Jurassic park, storage wars is still cool, hostage, her mother's killer, perfect match, love con revenge.   Homemade pasta sauce, zero carb crust surpreme pizza, baked ranch chicken, replacing bread and eating less carbs, Dutch oven ribs.   Happy Thursday stars

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices

Andrew Jedlicka is the Founder of The Andrew Frank Group, LLC, in which he has been a booking agent and marketing business manager for celebrities and influencers since 2019. Before the Andrew Frank Group, Andrew worked on Wall Street in the financial services sector for companies like Citigroup. Andrew is on an advisory committee at Mercy University in New York City, and is an adjunct professor at New York University for graduate-level business courses. Andrew has an MBA in International Business and a BBA in Business Management from Hofstra University-Frank G. Zarb School of Business. James McCusker is an award-winning author from the Atlantic City area of New Jersey. His first book, Atlantic City Nights, an epic crime drama, was published in 2013 by Amazon's Kindle Direct Publishing. Since then, he has published 3 other novels (Left in the Sand, Black McCool and The Edge) in addition to 5 children's stories in a 10-year span. His latest work, The Edge, a mystery thriller, won the PenCraft Authors award in 2023 in the Fiction-Drama category. James is a 2009 graduate of Delaware Valley University. In addition to being a full-time writer, James is a top-performing and award-winning sales executive in the IT staffing industry, working with mid-market and enterprise-level companies in the Philadelphia and New York City metro areas.

Episode 259 - Ramie Hencmann, Sweet Scoops Homemade Ice Cream by Michelle Mandro

Home Made Spices, World Events and Questions Join Jim as he talks about foraging for local sourced spices, World events and Jim is asking some questions to wake you up as to what is going on and the lies we have believed.

Home Made Spices, World Events and Questions Join Jim as he talks about foraging for local sourced spices, World events and Jim is asking some questions to wake you up as to what is going on and the lies we have believed.

After a second defeat in two games, David Mooney is joined by Simon Bajkowski from the Manchester Evening News and City fan KC to try and work out what went wrong (and what needs fixing) from the trip to Brighton. The discuss how the game changed on a series of substitutions and how it was almost like there were two different Manchester City teams at the Amex... One that played the first hour and one that lost in the final half-hour.  With the transfer window now closed and with it being one of the more chaotic ones that City have had in recent years, we look at the size of the squad overhaul and the change in faces that has happened over the last couple of months. And, as Ederson leaves and Gianluigi Donnarumma joins, The Athletic's Jon Mackenzie speaks to the show about how City's build-up and possession (and out-of-possession) play might change over the course of this season. ========== To get more podcasts or to listen without the ads, join our Patreon. It's just £2 per month for all the extra content and you can get a 7-day free trial first: https://www.patreon.com/BlueMoonPodcast And why not gift a Patreon subscription to a friend or family member? More details: https://www.patreon.com/BlueMoonPodcast/gift

Royals Manager Matt Quatraro joined the guys and we talk NFL QB's by using comments of past NFL QB's.

In honor of episode 800, we revisit a favorite recipe from The Boat Galley Cookbook--homemade yogurt. All it takes is a few tools, a couple of ingredients, and some time. Try it!  Summary I first made yogurt from Carolyn Shearlock's recipe in the Boat Galley Cookbook. It's reliable and includes tweaks to make the process easier.  First, you need a yogurt starter. You can use existing, plain yogurt with live or active cultures. Check the ingredient list. You cannot use yogurt containing gelatin as a starter. You can also buy commercial starter packs. They are good to have on hand if you're cruising in places where yogurt is hard to find. Next, you need milk, fresh or powdered. If you're using powdered milk, make sure it's full-fat. For equipment, you'll want a wide-mouth thermos and a thermometer. I've made yogurt without a thermometer. But my results are better with it. The process begins by warming the thermos with boiling water. While it sits, mix the milk powder with tap water. Whiskthe milk mixture with your yogurt starter. Follow the instructions on your starter packet or use about 1-2 tablespoons of real yogurt. Empty the water from the warmed thermos, saving the water for another use. Add the yogurt mix to the warm thermos and let it sit for 5 to 10 hours. The timing is flexible. If you check the yogurt and it's not yet solid, recap the thermos and let it sit a little longer.  If you want really thick yogurt, you can strain out the whey. Strain it for several more hours to create yogurt cheese. Forfull details, listen to the complete podcast or check out Homemade Yogurt - A Few Tips! Subscribe to the Boat Galley Newsletter! - https://theboatgalley.com/newsletter-signup-2 Today's episode of The Boat Galley Podcast is sponsored by Lunatec, makers of the hydration spray bottle, odor-free dishcloth and self-cleaning washcloth. Lunatec offers practical gear designed to save water and reduce waste. A water bottle that doubles as a garden hose? A dish cloth that doesn't get stinky? Yes, please! Visit Lunatecgear.com to learn more; use code boatgalley to save 10% on everything. Lunatec: innovative gear for your outdoor adventures. Click to see all podcast sponsors, past and present. - https://bit.ly/3idXto7 Music: “Slow Down” by Yvette Craig            

Technically, Summer has almost a month left. The weather is still beautiful and Neil is giving some tips for making some yummy homemade ice cream and lemonade. Check it out!

Kaz, Dario, and Stephane chat about pedals, homemade bikes, and a whole bunch more.

If you make something from a box mix (i.e brownies, biscuits, etc.) is that considered "homemade"? That's today's Hot Topic, along with a new Playlist Playoff, Chantel's Roses and 2nd Date Update!

Many restaurants claim their dishes are homemade, but that's not always the case. We are uncovering the truth behind one of the biggest lies in the restaurant industry: "homemade" food. Homemade pasta may mean pasta made by a local purveyor. Are you being duped by your favorite restaurant?Join the ConversationGot your own story?Email us at themodernwaiter@gmail.comDM us on Instagram: @themodernwaiterpodcastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

A driver who was pulled over while leaving an electronic music festival in B.C. was let off with a warning after he demonstrated “appropriate embarrassment” for the reason why, according to authorities. A man in Memphis shot his wife in the gut and then drove her to the hospital — but stopped to pick up a beer along the way, according to local officials. It's been nearly three months since the historic New Orleans jailbreak, and only one escapee, Derrick Groves, remains on the run. Oregon man loses arm while trying to stop car thieves with grenade Dog finds human remains in Birmingham for third time in a year FOLLOW TNR ON RUMBLE: https://rumble.com/c/c-7759604 FOLLOW TNR ON SPOTIFY: https://open.spotify.com/show/7zlofzL... FOLLOW TNR ON APPLE PODCASTS: https://podcasts.apple.com/us/podcast... WEBSITE: https://nextroundlive.com/ MOBILE APP: https://nextroundlive.com/the-ne.... SHOP THE NEXT ROUND STORE: https://nextround.store/ Like TNR on Facebook: / nextroundlive Follow TNR on Twitter: / nextroundlive Follow TNR on Instagram: / nextroundlive Learn more about your ad choices. Visit megaphone.fm/adchoices