Podcasts about Homemade

I greet you in Jesus' precious name! It is Monday morning, the 5th of January, 2026, and this is your friend, Angus Buchan, with a thought for today. We start in 1 Samuel 1:10: “And she was in bitterness of soul, and prayed to the Lord and wept in anguish.”I am talking about desperate prayer here. Hannah was desperate to have a baby. Then we go straight to the New Testament, Luke 22:42, Jesus speaking: “Father, if it is Your will, take this cup away from Me; nevertheless not My will, but Yours, be done.”The Lord has laid on our hearts today - He wants genuine prayer from you and me. He wants us to talk to Him. He wants real connection with us. Desperate prayer, He can hear it. C H Spurgeon, the great English preacher said, “Homemade prayers from the heart are the ones that God wants to hear,” He says, “ones that the Holy Spirit helps you and me to pray. Broken words, sentences that are disconnected, God doesn't mind. Even sometimes, the words are so heavy, you can hardly speak them out. That's okay too, you can pray in the depths of your heart, but Jesus wants to hear them. You might say to me, “I am not very good at prayer. I can't pray aloud.” I remember like yesterday, in the little church where I gave my life to Christ, the minister said, “We are going to have a meeting on Wednesday, after that Sunday morning (which I will never forget), and we are going to come together in the evening, and we are going to form little groups and we are going to pray together.” So we went along that Wednesday evening, very nervous, Jill and I and the children, and we were put in a group of about ten, and the leader of the group said, “Now, we are going to pray openly." I had never really done that before. I was extremely nervous, and that man said, “Just pray what's on your heart,” so off we went. Halfway around the circle, there was an old man. I think his name was John. I could see by his face, John had been a serious drinker of alcohol. He had those war maps all over his face and he had been in all kinds of skirmishes but he had given his life to Christ, like Jill and I had, and all he prayed was, “Oh God, please help me!” A prayer of desperation. I will never forget that prayer and I believe God did help him.Today, speak to the Lord. It doesn't matter what it sounds like. He knows your heart.Jesus bless you and have a wonderful day,Goodbye.

Street food flavor, pantry prices—that's my ultimate kitchen mantra!

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Quaranteam - Dave In Dallas: Part 9 A talk with a detective leads to a decision. Based on a post by RonanJWilkerson, in 12 parts. Listen to the Podcast at Explicit Novels. Jan visibly relaxed as she followed Dave out. Olivia was checking in with Shawna and Mel. Dave waited until it looked like Liv had reached a stopping point in her conversation, then signaled for her to come back up. "Dave, how long until the cops get here?" Shawna asked. "Patrol isn't coming. Said since we aren't in immediate danger, they'll focus on 'higher priority calls and get to us when they can'. Which means they aren't coming. A detective will come out to investigate, but that will take time." "How much?" "Dunno. I have a plan though. I'll talk it over with the others and hash out the details. I'll come back out and fill you two in shortly." "Okay." Mel replied. "I'll call Mitchell. See if he can cover for me. He already has morning shift. Between him and April, they can manage for a day." "You sure?" "He's ready to work without a net for one day at least. Probably longer, but I don't want to fry his nerves unnecessarily." "You're a good boss, babe." Dave gave her a quick kiss, then charged back up the stairs to Esme's room where Lupie, Nessa and Olivia waited, with Esme and Roscoe of course. Currently, Esme had her face buried in the big dog's neck, giggling. As Dave took and held each ladies' hand briefly, he heard Jan come in with Becca and Reena in trail. "Okay, here's what we're going to do. We'll take pictures to document the damage and the bodies. Then we'll make repairs. We've got four people with weapons skills. Until the breaches are sealed, at least two of us are armed, on sentry duty downstairs. Once we've got the holes patched, at night at least, we'll go to one person on guard." He paused a minute so everyone could absorb what he'd said. "Does anyone have a good digital camera? We should use something other than cellphones if we can." "Depends on the camera and the user," Mel said. "Unless someone's had classes in photography, they're probably better off using a high-end phone camera." "Does anyone have a high-end phone camera?" Dave asked. "I know mine is decent, but not great." "Mine's pretty good, Liv's too." The other just shrugged. "I have a couple of good digital cameras at my office." Nessa replied. "Listings without photos don't do so good. The cameras are the best available last year, so they should show all the needed detail. I took classes at the El Centro to learn how to make the most of them. Well, the classes were three years ago when we different cameras. We got new, better ones last year." Dave nodded, then thought for a moment. "Okay, I'll escort Nessa to her office for the camera. We'll document everything. Then we'll assess the damage and figure out what we need for repairs. Liv, you and Mel will go to the hardware store for the supplies. Watch your; " his eyes flitted to Esme, "butts. If anything looks sketchy, get back here, supplies or no." Olivia nodded. "Just keep the same in mind yourself." Lupie gazed at him like she wanted to burn Liv's words into Dave's mind. She was not alone. "Vee, we should get going as soon as you're dressed. I don't think you want to go out in the cold drizzle in silk peejays." Vanessa smirked, rising to go change. "I'll be in shortly to grab a coat." As Nessa walked out, Dave sat down beside Lupie. Neither said a word, he just folded his arms around her as she leaned into him. Her shoulder pressed against his chest. Her head settled into the crook of his neck. Dave stroked her other arm, from the top of her shoulder, all the way down to her elbow, slowly, gently, hoping to give her the reassurance that no words would convey. He looked up to see the imploring look in Jan's eyes. With a flick of his own eyes, he signaled for her to sit on his other side, which she promptly did, leaning against him. Lupie reached out to softly grasp Jan's hand. The two sat on either side of Dave, just feeling his presence. While the other two snuggled against him, Dave made eye contact, individually, with Olivia, Becca, and Reena. Liv, while still working through some understandable nerves, seemed otherwise okay. Rebecca looked worried but trusting. Kareena looked like she was on the verge of losing it. Dave waved her over. Reena rose from where she was sitting on the opposite side of the room and streaked over to sit in Dave's lap. Lupie and Jan both made space for the younger girl to sit. The hands that they clasped together, rejoined, encircling Reena. Meanwhile, Reena buried her face in the crook of Dave's neck. Dave's eyes fell on Becca and Liv, the only two of his partners in the room not already huddled with him. Becca looked worried, but trying not to intrude. Not surprising for her, but not an accurate assessment of how Dave or the others would feel about her joining in. Quite the opposite of course. Beginning to understand Becca's feelings of inadequacy, was, however, shining an uncomfortable light on Dave's own lingering personal demons. Then there was Livy. The one that stood by him, protecting the others as the barbarians stormed their gates. He could see the conflicting emotions bounding across her face. She needed this comfort as much as he did. Today was the first time either of them had fired a shot at another human being. Dave waved them both over. "Let's make some space for Liv to sit here. She's got to be pretty spent too." Lupie looked at him plaintively. Like she knew the rightness of what he suggested, but some selfish part of her, that was losing, did not want to move. She did. Then she wrapped her arms around Olivia. "If it weren't for you, he would have been all alone down there, Liv. Thank you." Lupie hugged the younger woman closely. Olivia leaned back into her, while staring at Dave. That's when she started shaking. Dave tried leaning into Liv, But he still had Reena on his lap, and Jan on his other side. Becca, not yet in the cuddle pile, knelt in front of Liv, stroking her thighs soothingly, not erotically. "If you start singing soft kitty, Becca, I swear I'll drop you from the roof." Though Olivia's voice was unsteady, her essential snark came shining through, evoking the laughter she was seeking. None laughed harder than Becca, who threw her head back, snorting hard, with a wide grin that suggested Liv might have been prescient. "Okay, okay ladies," Dave said as the laughter subsided, "I need to go tell Shawna and Mel what's going on, get a coat, and escort Vanessa to get that camera." He patted Reena's leg. She immediately rose halfway up and slipped over to sit beside Liv, sandwiching the brunette between herself and Lupie. Dave addressed the room. "On security issues, Liv's in charge." He fixed his eyes on Olivia. "You know the drill; two on duty, one off, staggered relief. No one downstairs except guards for now. Well, people will start getting hungry once the nerves wear off, so let Lupie and a helper in the kitchen to make something." "And two more helpers at the end to carry everything else up." "Yeah." "And have the third in the kitchen on guard during cooking time." "Yup. and the guard is not doing anything but guarding. Just do your best to keep the guards rested and alert. Hopefully it won't take more than an hour or two to get the camera, but we'll maintain the watch while we document and repair." Liv nodded, as did Lupie and Jan. Nessa opened the door just then, smartly dressed for the weather in jeans and a stylish but sturdy jacket, and Dave's coat in hand. "Thanks, hun." Dave said as he approached her. "Let's go tell Shawna and Mel what's going on, and then head out. We'll take Liv's S U V." The brunette gave a thumbs up from the midst of the loose cuddle the family sat in. Esme and Roscoe had joined them. "Oh, and make sure Lupie and anyone else that cross the living room knows to steer clear of the broken glass, both to preserve evidence until we document it, and spare their feet." Passing Shawna, Dave motioned her to follow him part way down the stairs, then signaled Mel to come up and meet them. The looks on their faces as Dave spoke morphed from incredulous at the dispatcher's comments, to mild worry and trust when Dave explained his plans. Shawna stood up as Dave did, hugging him tightly. In his ear she said, "You be careful. I just got you, baby. I need you, and not just because of the serum." She punctuated her statement with a kiss on the lips that clearly wanted to linger, but self-control did not permit. "Escorting Nessa, armed, is just a precaution. I really don't expect any more trouble. We just need to be smart about this; be ready if something does happen." The first part was to allay their fears, the second to bolster their vigilance. Two steps down, Mel gave Dave a hug as well. "Just come back. You hear me? Come back to us. I don't want to change families anymore." Dave picked up on the allusion to the constant moves while in foster care. He hugged her tightly. "I promise, Red." Then he adopted a bad Austrian accent. "I'll be back." Mel giggled and smacked his shoulder with a wry smile. She followed Dave and Nessa down the stairs until she reached her station. The other two continued through the house and out through the garage. Liv's vehicle was in the driveway and it would have been much shorter to just go through the front door, but Dave was trying not to pass through any portion of the crime scene until after they'd documented it. Nessa drove. For one thing, it was her office, and Dave didn't know the way. For another, in the passenger seat, Dave could scan all around the vehicle, keeping a constant watch. He meant what he said earlier, the risk was likely zero now. Still, caution would be far better than getting caught unawares. Again. The streets were empty of course. While that should have lowered Dave's anxiety levels, the current risk factor was not the only thing that could gnaw at him. Dave had nearly a hundred hours of practice at shoot / no-shoot ranges, hundreds of hours of raw target practice, and had successful hunts every year he'd gotten a license. And no, despite all the bullshit coming out of those idiots at PETA, shooting a deer was not the same as shooting a person. Not even close. What they only knew as a pseudo-intellectual exercise Dave now had logged as real life experience. He didn't regret it. They were attacking his home. They broke in, in the middle of the night, carrying arms. Their intent was unknown, but there were no innocent reasons fitting those facts. But they were dead, at Dave's hands. And Livy's. He needed to find a way to console her, help her through this mental minefield even as he tried to navigate it himself. The look on her face as he left hovered in his mind. What had he led her through? Maybe he should have taken the low position on the stairs, and had Liv wait at the top of the stairs as backup? Then maybe she wouldn't have to have fired a shot? Maybe he could have fired quickly enough to hold off the attackers on his own. Then Liv wouldn't have to carry the burden she now had. "Babe?" Vanessa called out. Seeing no change in Dave's face, she tried again. "David? Honey, can you hear me?" "Huh? What?" "You're spiralling. I'm no expert, but that look. I've seen it before. A couple of our younger realtors are vets." "Not the same. This was a single incident that only lasted a few minutes. Those guys lived in hell for months." "Only one has chosen to open up to me, but it seems it's only a few minutes that the mind can't let go of." Dave kept his face stony and doubled down on his scanning. What could he have missed while his brain was wasting time with obsessions? "David, please don't run away on me, on us. We need you. You've been a good man for us every step of the way." Her voice got shaky as she continued. "We needed you this morning, and you stepped up. I've never been one to consign manliness exclusively to feats of strength or military prowess, but those are included. What you did this morning was another way to show your love. You stood between us and harm. You took the risk, and I am grateful for that. I know the others are too." Dave didn't reply, but did take a deep breath. The rest of the ride passed in silence. It took forty-five minutes to reach the realty office. Since most were working remotely; or dead; the place was empty. Dave followed Nessa in as she went straight to the cabinet and extracted a camera and a fresh memory card. Then they headed right back out. As she was locking the outer door, her stomach rumbled. Dave chuckled. "Maybe we should swing through a drive-thru for some breakfast. Any preferences?" "I'd really like a coffee. I think I saw an open Starbucks three blocks back. I don't know if they're working in bubbles; like a fixed group for each shift; or maybe they got dosed already, but they're lit up. A big coffee and a pastry and I'd be fine." The lobby doors had large "Closed, Use Drive-Thru Please" signs. Nessa pulled in and placed her order, then looked over at Dave. "Almond croissant, bacon gouda sandwich, and; a trenta pink drink. Easy ice." The look on Nessa face was priceless. She managed not to laugh, or say anything, just turned to the speaker to relay the request. While they were waiting their turn in line, she reached her hand under Dave's chin. She pulled him toward her, even as she leaned in, giving him a long, slow, loving kiss. "The man that can hold off armed assailants in the middle of the night, with no warning, doesn't need to be embarrassed about what he drinks with his breakfast, baby. You've certified your manliness in so many ways, even before this morning." Tears rimmed the bottom of her eyes. Dave was just brushing away her tears, trying to think of something to say when the car behind them honked. The car ahead was now two car lengths away. Both settled back into their seats. "Thank you," Dave said huskily as she edged forward. They passed the remainder of the return trip in silence, though a few meaningful glances were exchanged. Shawna and Mel left their stations and met them in the middle of the living room as soon as the two heard Dave and Nessa coming in through the garage. Dave had also texted as they turned on to the right block. "Upstairs, now mister." Shawna's voice was stern, uncompromising. "What?" "I didn't think about it before you left, but these guys might be carriers of Duo. We're vaxxed directly, but you're only safe through us. The briefing we got was clear; if the man we're bonded to is exposed, or even potentially exposed, renew his immunity with sex. Lots of it. Nessa and I will start documenting. Liv and Mel will stand guard." Footsteps on the stairs announced Olivia's descent. "Go on. Becca and Reena are in the spare bedroom waiting. Others will rotate in. You don't have to finish in us for your immunity. Once we gush, with or without you, switch to the next girl." "But y'all won't get your dose that way." "That's not the concern right now. Your immunity is. Go on." Dave recognized that tone, plus the looks in every eye present. He was sure the looks of those not present would match. Sure enough, when Dave opened the door to the bedroom, he saw his two youngest partners already waiting. Becca, her blonde hair cascading past her shoulders, small, pert tits standing out proudly as she kneeled on the bed wearing nothing but a smile. Reena was identically attired, her warm brown skin and large tits the most notable contrast with her friend. Dave began stripping off his gear and clothing, double checking that his pistol and smg were on safe, even though they had been for a few hours now. He set his weapons away from the bed, but further from the door than the bed. Coos and sexy comments from the girls had him half-chubbed by the time he pulled off his boxers. "Oh, yeah baby. That's what I'm looking for." Reena purred. She pulled Dave's face down to hers and locked his lips in a passionate kiss. Dave immediately began stroking her sides, then moved to caress her lush tits. As his hands contacted her big soft mammaries, Reena hummed. Dave pushed her back onto the bed. Whether this or his fingers grasping her nipples caused her to gasp is anyone's guess. Dave settled himself between her thighs. He felt a hand grasp his cock and notch it in Reena's entrance. Then a small hand delivered a soft slap on his ass. He felt Reena's hand reach around his back, but never saw the thumbs up she gave to Becca. That hand immediately switched from signaling to grasping as Dave's cock surged into her wet and waiting pussy. "Oh, fuck yes. Fuck me, David. Fuck me with that magic fucking cock." She started nibbling on his earlobe as he drove in and out of her slippery passage. It was one of his 'drive me wild' spots. His thrusting rapidly accelerated in speed and power. He raised up, taking his ear out of her reach, but her lascivious smile and her bouncing tits provided incredible visual stimuli. Reena managed a few encouraging erotic words, but quickly devolved into grunts and moans as his animalistic attack on her eager vagina brought both of them to the edge of ecstasy. She got there first. Barely. Her rippling inner muscles touched off his eruption, in turning kicking her into a second orgasm just as the first was reaching its maximum. The power of the doubled orgasm drove the air from her lungs and all thought from her mind. She clutched Dave fiercely with her arms and legs, claiming him as an anchor as pleasure wracked her body. She finally relaxed, flopping back to the bed, panting. "That; was; Awesome!" Dave sat up, his ass on his heels. Then Becca grabbed his shoulders, forcing him to half-turn so she could kiss him. He could feel a turmoil of emotions in that kiss. He brought his hands up to grasp her shoulders while his tongue tangled with hers. Dave barely felt the washcloth Becca slipped under his cock as he slid out of Reena's ravaged little hole. Reena grabbed it to capture any leakage. Meanwhile, Becca pushed Dave flat on his back and straddled him. She leaned down to kiss him again. Then Dave felt an extra hand on his mostly hard shaft. It was elevating him to Becca's hot, moist, little pussy. Reena was returning the favor. Becca sat back slowly at first, until Dave was seated in her entrance. The stimulus of the kiss, the hand on his cock, and Becca's small tits and tiny nipples rubbing his chest had him nearly full hard again. The young blonde's eyes fluttered slightly as she eased her way onto Dave's rod. Probably leftover semen on me setting off a serum reaction , Dave thought. Becca grasped his shoulders with her hands as the ripples passed through her. The effects of the brief exposure ran their course quickly. She sat up, bracing herself on his shoulders as she slowly began to ride him. Her eyes locked on his. Her hips bounced and rotated and snaked, all while Dave's cock stayed buried within her. Dave reached up, grazing her torso with his palms until he cupped her petite and alluring tits. He began massaging the lovely mounds with his palms. His fingers rubbed, rolled, and lightly pinched her nipples. Dave felt the bed shift, and then heard the door click shut. Reena must have slipped out of the room. He returned his attention to Becca, fixing his eyes on hers. So much life was there, waiting, yearning, to become. Her face bore worry; understandably; but something more. It was the something that gave him peace with their relationship, despite his natural doubts about their age difference or himself. He curled up to kiss her lips, which she returned before he lay back down. Her sleek body hammered up and down on his cock, the motions getting increasingly rapid. Her breathing grew ragged and punctuated by moans. She slammed herself down one last time, fully seating Dave inside her as pleasure shot through her body. Dave lowered the exhausted girl to his chest and held her while she caught her breath. Her fluids saturated his cock and leaked slowly out around their joining. A discrete knock preceded the door opening quietly, and closing almost as quickly. Almost imperceptible footsteps approached the bed. The silence of a librarian. "Becca, time to switch." Said Jan in her usual soft voice. "Try to understand, he's a magic man." Her voice was slightly muffled as her head was slightly mushed against Dave's chest still. Both adults chuckled. Then Dave said, "Been watching seventies music on MTV?" Becca nodded. "Mostly concerts since they didn't make many videos back then. People wore weird shit back then." "Hey, I was a kid in the seventies. Those people were my parents, aunts, and uncles." "No more stalling." Jan said in her firm voice. Becca slid up, so that Dave slipped out of her, then clambered off the bed. She immediately grabbed a washcloth, from a stack the ladies must have staged there. House Belsus had no shortage of women that could plan ahead, in detail. As Becca cleaned herself, Jan cleaned up Dave. Then she climbed over Dave to lie between him and the wall. Dave looked at the light tan blouse and mid-thigh, navy blue cloth skirt she wore. "Overdressed aren't we?" Jan's eyes twinkled as she took Dave's hand and placed it high on her thigh, under her skirt. Taking the hint, he slid his hand up her leg, finding her happy place bare and wet. The next hour became a blur as Dave's lovers each took turns 'topping off' his immunity. Well, except Niki. She'd only arrived last night, and was still in her imprinting sleep. When Dave and Shawna; who had been the last in line; had finished cuddling afterwards, they dressed, grinning at each other like a couple of teens that had the house to themselves. A quick kiss and they left the room. As they stepped out, Shawna leaned back in and gave a sniff. "We're gonna need to light a candle in there. Several candles. And lay down some carpet deodorizer." "That's a later problem. Right now I want to check in on Niki, then see how things are going downstairs." As they walked, Shawna spoke. "Well, Nessa and I photographed everything in excruciating detail. Multiple frames, multiple angles. Both breaches, and each corpse, along with the blood trails. She even took close up photos of each man's fingertips and captured decent images of the fingerprints." "Good enough for id purposes?" Dave asked as he opened the door to the master bedroom. "Dunno. Hopefully. We'll see what the police say." "They'll have the bodies to print the old fashion way." "Yeah, couldn't hurt though. Besides, we copied all the images on a second memory card. We're keeping that and handing over the original. Mel swears there's no difference in file integrity." Dave stood by the side of the bed, reaching out to place the back of his hand against the cheek of Niki as she slumbered. She was warm, but not feverish. He pulled back the blankets to examine her legs, remembering their discussion the night before about her injury. There were lots of flaked off skin in the bed surrounding Niki's legs, and some kind of residue along her legs as well. "Best to wait until she wakes to clean her up David. We don't want to disturb her during imprinting sleep." "But we can't wake her during it, no matter what we do." "Still, whatever's going on could be a delicate process. Let's err on the side of caution hun. Let her heal, then we'll help her cleanup later." Dave nodded his agreement and neatly pulled the covers back over Niki's sleeping form. As he adjusted the bedding, Shawna spoke. "Let's go see if Lupie's managed to get the glass out of the carpet to her satisfaction." A wry grin grew on Dave's face. "Is anything ever clean to Lupie's satisfaction?" he asked as they hit the top of the stairs. "When it comes to glass shards in carpet, I'm a fan of Lupie's exactitude." "Fair point. Hey, has Roscoe gotten out yet?" "Oh yeah. We took him out through the garage after you and Nessa left. Esme and Liv walked him around in Lupie's yard 'til he settled down and did his business. Then they played for awhile. Mostly Esme played with him while Liv kept watch." "Bet he loved that." "Yeah, those two are like peas in a pod now." Shawna said as they reached the floor of the living room. Dave walked over to Lupie, who leaned back onto her heels from her work looking for glass shards. The overhead lights were off. She had a flashlight in one hand, using the glint from the shards to locate them. She tilted her head up and Dave gave her an appreciative kiss. "I think he likes her more than me at this point," Liv groused from her position against one wall of the living room. "Aw, he's not replacing you. He just has a new buddy to have fun with." "Yeah, yeah. I'm still getting replaced by a younger model." Shawna rolled her eyes and snickered. "Oh, yeah, you're such an old hag, Liv." Olivia's only answer was a smirking scowl. Dave motioned Liv over to a quiet corner of the room. "How are you holding up?" "I'm okay," she said in an uncharacteristically small voice. "The others kinda dogpiled me for awhile. It's just; it's not like I thought it would be." Both were silent for a minute. "Dad did stuff like that for years." Her voice started to crack. "How? I mean shit, now I get why he was so strict on some things, or why he would get distant. How the fuck wasn't he a bigger asshole?" As she started to shake with sobs, Dave wrapped his arms around her, tears streaming down his own face. Lupie noticed and came over, with other members of the house following to join a group hug. It wasn't even noon yet, and already a very long day. Chapter 11; A Nudge. October 28, 2020 9:15am After Livy's entirely understandable emotional outburst, Dave suggested she remain at the house while he escorted Mel to the hardware store. Liv stomped that idea down, hard. "I will not leave my duties for someone else to perform. I thank all of you for your support. I'm okay. My dad didn't raise me to leave people hanging." The facial expressions several of them shared indicated a mutual desire to object to that particular characterization, and a mutual recognition of the futility of any words they could say in that cause. Liv was calm and collected when she and Mel left, both of them armed and masked up. Each wore full-length pants, long sleeves and gloves as well, to maintain the appearance of quarantine protocols. The NDA's they'd signed were still in effect, so they couldn't give anyone a reason to wonder why they were not concerned about the virus. All the gear they wore managed to dwarf Melanie's medium frame and curves, but nothing could hide Liv's large bust. That and the contrast of Liv's milk chocolate brown hair with Mel's auburn locks allowed the others to distinguish the two as they walked out. A few texts from Mel to Lupie kept the family reassured they were both fine while they were out. Liv drove, using the argument that she'd had combat driving training with her dad. He'd slipped her in when one of his security teams were going through annual training. Still, getting the lumber and fasteners to make temporary fixes for the broken window and sliding door took the better part of an hour in-store. The drive itself was short. While Liv and Mel were gone, Dave gathered a couple of sawhorses and tools from the garage and set up on the back deck. Even though they'd photographed everything, Dave didn't want to disturb the two bodies lying on the deck. Arranging the tables had a new dimension to consider. A creepy one that should have bothered him more than it did. He pulled out a plastic table from a hall closet to serve as a tool stand and laid out the cordless drill and everything else. The saw he placed on the table and immediately connected the extension cord to it, leaving the other end disconnected from, but near, the outside outlet. Finished, Dave settled into a patio chair. The chair was made of stretched grey fabric on a black metal frame, one of four on his low back deck. Given the size of his household, he needed to pick up some more. Or better yet get some nice wooden deck chairs. With the combined incomes in the house, they could afford to splurge a little. Except, they're supposed to move. How soon he didn't know, but why buy new furniture when they'd just have to move it; and might not have a deck or patio to put it on? Dave's gaze wandered across his yard. The greenhouse drew his attention. With the lower temperatures, the potted bay tree had been moved in there. Would they get to move the plants? Restarting his entire food base would suck. His practice platform would have to be carefully dismantled, assuming they had enough warning time. The platform was well worn and smooth. He'd even practice barefoot sometimes to get a feel for it. No splinters. That smooth. Starting over again; on so many things. Seems like that was the new refrain in life; starting over. Dave shook himself out of that downward spiral. Nothing good lay down that line of thinking. His eyes landed on the body on his deck, and the red stain beneath it. Once the body was removed and the detritus cleared and scrubbed, he'd need to sand it and re-stain it. Well, maybe not. Depends on how long until they moved. Dave realized he needed to talk with Vanessa about the timeline on this thing. But what the hell did it mean? Why would they cut the nuts off their own dead? What was going on? None of this made sense. Nothing had made sense for months. Why not pile on one more inanity? "David?" Jan's soft voice, loaded with concern, snapped him out of his spiraling thoughts. He turned his head to face her. Her slender frame easily fit within the break in the glass door. "David, it's freezing and wet out here. Wouldn't you rather be inside?" She looked about the deck and all of his preparations. She crossed from the door to his chair and slowly knelt beside his knee. Her soft brown eyes pleaded even more than the words from her mouth. "It's not good for you to be out here like this, David. Please, come inside." Dave stood, reaching her position at the door in three quick steps. Kissing her softly on the lips, he pulled back with a cheeky grin. "Yes, dear." Her bemused smile was just what he needed. He let her guide him to a spot on the couch. It was only slightly warmer, but a lot drier. Plus, Jan snuggled in close. After a few minutes, she got up to pull a blanket off the back of the other couch. She rejoined Dave, wrapping the blanket around the two of them. They said very little. Jan's calm, quiet presence prevented any further worrisome mental tangents. When Liv got back with the supplies, his first order of business was to check that they'd had no problems and hadn't been followed. In that, they were clear. With weapons slung, the three of them unloaded the lumber and such from the truck and into the backyard via the side fence gate. They were careful to avoid the corpses, giving them a wide berth. Where the fuck were the cops? "Okay, Liv, can you make one last verification on the window measurements while I get the plywood on the sawhorse?" "Sure. You wanna screw it straight to the wood frame, right?" Liv asked. "Yup." Dave replied. "Hmm, you could just screw it straight to my frame, Dave." Mel purred and waggled her eyebrows. Liv was out of earshot by the time she'd spoken. Dave sagged for a moment. Mel was one of the several he hadn't ejaculated in earlier, so she would still need dosing in the next four days. Mel immediately felt bad, as expressed on her face. "Sorry, Dave, I'm just messing with you." "Yeah, I get that. And I like the quick jab jokes most of the time. I'd rather a sharp mind that occasionally nicks my fingertip than a dull one that needs every non-literal comment described and outlined for her." Melanie snickered appreciatively. "Still, I'm responsible for all of you, and your needs. I take that seriously; as much fun as any one of you are to be with, it's also a job that I gotta get right or someone gets hurt." It took Mel about half a second to close the distance and press her body against Dave. Her arms latched around him. "Hey, you do a great job taking care of us, each of us. This morning was one of the more obvious proofs. You're really good at the less obvious stuff too." Dave gave her ass a light pinch that made Mel yelp. "Thanks, kitten. I really am getting in a better head space with your help and others. Sometimes my instincts are from the old days, though." Liv stepped back out onto the deck just then. Mel's wicked grin reappeared. "Well, in the old days, you didn't have me to fuck; or your big tiddy daughter slut." Liv backhanded Mel. "I'm not his daughter, dammit! Don't say shit like that. I won't get laid for a week if that's in his head!" "Damn, that was my tit! That fucking hurt!" Olivia looked completely unapologetic. Mel's face switched back to lascivious. "That's okay, I know what could get him revved and ready to fuck." She sauntered over to Liv and took her friend's face in her hands, softly. Then she kissed her, long slow, and deep. Liv's response was surprise at the sudden switch, but not unaccustomed to the familiarity. Melanie broke the kiss, then turned to look at Dave with hooded eyes, her cheek pressed against Olivia's. "What do you think David? You up for nailing a couple of kinky bi-sexual college babes?" Dave drew in a breath and was about to reply when she continued. "Even if one of them is your big tiddy mfm--" Liv's hand sealed over Mel's mouth to block a repeat of the undesired phrase. "With dead bodies lying right here in view? Not so much." Dave hoisted a sheet of plywood and settled it on the sawhorses. Liv released Mel, who spoke only with her wicked grin and gleaming eyes before heading back inside. Liv called off the measurements, which matched what she and Dave measured earlier. A few minutes with the measuring tape and pencil and they had two panels marked off, one each from two different corners of the sheet. Liv held the plywood while Dave cut one panel, then they switched roles for the second panel. After securing the saw, Dave grabbed the drill and screws while Liv snagged the cut sections. They passed back through the broken glass door and proceeded to the entryway to patch the broken window. Nice thing about drywall screws; they're very good for more than just drywall. The frame of the window was wide, and solid wood. Dave held the one section in place on the inside as Liv used the cordless drill to run two pilot holes each on both sides of the frame. She quickly changed to a driver bit and put drywall screws into the holes. The pilots were large enough for the shaft of the screw, but not the threads, that way the screws had a good, firm, bite in the wood without cracking it. Once Liv had four good screws in the plywood panel, Dave stepped back, making room for her to run a few more pilot holes and screws; two more on each side and three each across the top and bottom. Liv was a little annoyed having to use the step ladder for the top screw on each side as well as the three across the top. "Don't worry about it. Hell, I'm gonna use it when I do the outside. Yeah, if I really had to, I can reach and do it. But, with less strain, I can be sure to get the screws level." Liv looked slightly mollified at Dave's admission. To further assuage her injured ego he delivered a gentle, lips only, kiss after she descended. She rolled her eyes and smiled before leaving to find the hand vacuum to get the sawdust. Dave started shuffling the equipment through the never-breached security door around to the outside of the window. He was just running the extension cord back to the outlet near the door when Liv came out. This time, she held the panel in place while he drove pilot holes, quick changed to a driver bit and put screws in place. Liv backed off so he had room to run the rest of the pilot holes. Dave was just driving the last screw holding the panel in place when he heard an engine coming down the street. Two engines. "Get inside, use the door as cover," he ordered. Dropping the drill in the grass under the windowsill, he hoofed it around the corner of the house. The brick would give him some small measure of protection if it was needed. He pulled the SMG around on its sling, from against his back to the ready position. Almost the moment he was in position with weap. As the S U V came to a stop, Dave registered the markings and got a mental jarring. Black background, two blue stripes, with white letters spelling out 'Police' and 'Garland'. Garland was three towns away, on the other fucking side of the lake! The officer stepped out of her vehicle, standing between the body and her driver's door. Typical for an on-duty officer, her hair was hidden up under her hat. More importantly, her right hand was low, hidden by the vehicle's body, likely on her pistol. In fact, given what Carter had taught him about procedures, she'd likely already removed the safety strap, her thumb hooked around the grip. She was exposed enough that Dave could see her badge. She was too far away to identify the authenticity of said emblem, but everything was falling into place as legit. "Sir, please place your weapon on the ground. My name is Officer Korman of the Garland Police Department. We are here in response to multiple 911 calls from this address." Dave held both hands, empty, out to his sides. "Yes officer, we called several times in the early morning while we were under attack, and after. I'm going to disarm myself, and hand my weapons inside to my family." The officer's eyes flicked to the door. Clearly, she'd been distracted enough by Dave that she hadn't noticed Olivia. Or Olivia's gun. Even at a distance, she flinched visibly, realizing she'd committed a fatal error. "We have no beef with law enforcement, officer. We've been a bit on guard since the incident. My partner will secure my weapons inside and close the door." Dave used his left hand to reach slowly across his body at shoulder height. He hooked his thumb under the strap and slid it off his shoulder and across his arm. Leaving it to twist, dangling from his thumb, he held his arm straight out, full length, as he slowly walked to the door and handed the weapon off to Liv. Keeping his right hand still up and visible, he then unstrapped his thigh holster and handed that inside as well. Liv had a wary look as Dave pulled the front door closed between them. Dave turned back to the officer. "Ma'am, as you can see, I am now unarmed, everyone else is inside. We were just repairing the damage from the attack, and staying vigilant." "You altered the crime scene?" The voice should have been annoyed, but was too monotone to convey any meaning beyond the words themselves. "We took extensive pictures of the bodies and both breaches. We haven't sealed the rear breach yet. We'd just finished the front when you arrived." The policewoman stepped around her door, closing it. On alert, she came around the front of her patrol vehicle and approached Dave. "Sir, the young woman that entered the house, is that your daughter?" Does she know about the vaccine? Best to play it cagey . "She's my best friend's daughter. I've known her since she was punching her mother's belly from the inside." The officer approached a few more steps as he spoke. At this range, Dave could see the drained appearance behind the weak smile his jest evoked. "You say you took pictures?" "Yes ma'am. We have it saved on a memory card for you." Dave shivered involuntarily. The drizzle had let up and the temperature had risen slightly with the sun. Not that the Sun's presence was particularly notable today. Working on the patch had kept him moving and focused so he didn't register the chill. Now he had the luxury of discomfort. "We carefully took photos of the bodies, the area they fell, and the path in between. We didn't move them ourselves, their buddies did that. Then they, well, take a look." Still wary, the cop walked over to the corpse still splayed out on the driveway. "And you didn't do this?" "No ma'am. We haven't touched the bodies at all. Shot 'em when they were inside the house. Their pals drug them back out here and did this. There's three more on the back deck. We shot two of them in the house. The third was shot by one of his friends, out on the deck." "I'm going to have our mortuary contractor collect the bodies for the Me. Please bring me the memory card with the original images." She beckoned towards the van as Dave moved to the house. Mel once again assured Dave the copies she made were full copies, indistinguishable from originals. Dave took the copied memory card and walked back out. The two figures in hazmat gear carrying the encased body between them were approaching the back of the van when he stepped out into the dreary day once again. "Here's the memory card officer." "Thanks. Two more in the back you say?" "Three. Two that we shot and one shot by his buddies." "Right." "There's a side gate so we can go around the house." "The shooting occurred inside?" "Yes ma'am." "I'm going to need to examine the area myself, and take some notes. There should be a detective along later. I'll make a note in the file that I've collected the pictures you took. She can get them from the station house." "Do you know the detective that's coming?" "No clue." "Then how do you know it'll be a woman?" "Probability, sir." Dave's heart sank. While the officer sounded drained for most of their conversation, those last two words were absolutely desiccated, the depleted echoes of a mind that had seen everything torn asunder, replaced with a nightmare even Wes Craven would run away from. Once the body movers returned, Dave led the three of them through the side gate into the backyard and pointed out the corpses on the back deck. He stayed in the grass to give them plenty of room for their work. The officer scribbled notes as the two body collectors packaged up one corpse and carried it off. She kept a distance from Dave the entire time, with her weapon hip carefully away from him; and the broken glass door. When the collectors came for the second body, she remained at a distance from the scene as they worked. For the third body, she followed them out. She fixed Dave's eyes with her own as she walked off. "I'll be back in a moment to examine the interior." Dave passed into the house through the breach. Lupie was busy in the kitchen with a couple of helpers. Shawna and Liv were in the living room. The younger woman was more obviously on alert, and maybe on edge. An attentive eye could discern Shawna was similarly watchful, but more calm. Liv picked up Dave's SMG to hand it to him. "No, hold on to it. Actually, put the SMG's away. Let's keep the pistols for now though. The policewoman is coming inside shortly. Let's keep the weapons out of sight. She's not a threat, how 'bout the two of you skedaddle up stairs while she's here?" "Sure," Liv replied. "You know the code?" Shawna asked. "Yup. Mom & Dad's wedding year." A sharp rap at the door announced the officer's arrival. Dave was a few steps away from the door, so he strode quickly in that direction after checking that Liv was already inputting the entry code for the gun closet. If he could keep the officer examining the parlor space first, and long enough, Liv and Shawna could get clear before the officer came into the living room. No point in agitating the woman. Dave noticed she was wearing a face mask and gloves when he opened the door. His plan to stall worked. Hell, he didn't even have to try that hard. The Lady asked enough questions about the attempted breach of the door and the eventual entry through the window that Dave heard his two partners ascending the stairs well before he and the officer moved towards the living room. "So this is where the shooting actually occurred?" "Yes ma'am. Liv stood over there at the landing, and I was initially braced against that corner where the hallway meets the room." "Initially?" "Once they broke through the window, I was concerned Liv would be exposed from that direction. They didn't seem interested in coming through the glass door anymore, so I crept forward behind that couch so that I could hit anyone that might try to get an angle on her. I don't think the guy I shot saw her before I shot him." She scribbled furiously in her notebook for a few minutes. Then she asked to speak with Liv. His partner descended; Dave was relieved to see she'd left her firearm upstairs. Lupie, Jan, and Reena passed upstairs after Liv cleared the stairs. The dishes they carried smelled great. If Dave hadn't heard the officer's stomach grumbling, he might have felt sorry for himself. She must have seen the look on his face though. "No, thank you. That would still be inappropriate," she said. "I will need to speak with ;” "Olivia." "; Olivia, alone please." Dave nodded and headed upstairs. Carefully, he lowered himself to a crouching position in the hallway beside the head of the stairs. He couldn't hear the words, but by tracking tone he would be alerted to impending trouble. There was none. It took several minutes, but then he heard Olivia walking the officer to the door. Dave was at the bottom of the stairs before Liv made it back from securing the front door. "All good?" he asked. "Yup," said the brunette. "She look exhausted to you?" "Very." "She say anything about who did this?" "She only asked questions, no answers. I tried a few while the body boys were away from us. No dice." "Boys?" "Dunno, I actually wasn't paying attention." "With the residency of this house, you're having trouble identifying male from female?" Liv said with a wink. Dave's only reply was a bemused glare. Liv's bounteous bust bounced with her laughter. "I love hearing that sound." Shawna's rich tones rolled into the living room as she reached the landing. Dave turned to face her. "Speaking of sounds I love to hear ;” Shawna came closer and kissed him. The feel of her magnificent bust pressed to his chest and the smell of his lover's skin gave Dave thoughts he couldn't address just yet. "I'd tell you that you have me already and don't have to win me over, but I love hearing those sweet nothings." She wrapped her arms around his waist and rubbed her nose on his. "Melanie and I ate already. We'll stand guard down here. You two eat and finish the repairs." Dave kissed her once more, then headed upstairs. Melanie passed him at the foot of the stairs. Liv followed immediately behind him. Dave had to 'endure' a lot of hugs, and a few kisses, within a few feet of entering the spare bedroom Lupie had set up lunch in. Homemade chicken soup with all the rich, deep flavors from multiple ingredients missing from the canned stuff. Plus fresh rolls. He was getting used to being spoiled like this, but damn, it was so good to have a woman around the house. Having nine women around the house sounded like a recipe for disaster, but it hadn't been an issue at all. Which reminded him. "Anyone keeping an eye on Nicole?" "I just came from the master bedroom before you came up," said Jan. "She's still solidly out. As long as it's been, she must be experiencing a regeneration. There's no telling how long she will be unconscious." Dave stopped before her for a lingering kiss and a minute or so of gazing into her eyes before getting a second bowl of soup and two more rolls. Liv lingered over her first bowl, then spent some time talking with Lupie while Dave finished up. "You ready?" Liv asked as he added his bowl to the dirty stack. "Yep. Now for the tough part." He paused in thought. "Did you pick up the glass handling gloves?" "Yeah, bag's on the couch. I don't want either one of us losing a finger." They grabbed the gloves on their way through the living room to the deck. Then things got tricky. First, they removed the fasteners holding the two frame pieces together. The glass was sandwiched between them. Then, with Dave holding high on the large pane, well away from the shattered area, Liv carefully pried the inner frame piece away. Dave had to step over it as she moved it out of the way. The most delicate part came next. Liv ran a flathead screwdriver around the edge of the glass to ensure it came away cleanly. Very gingerly, they pulled the top edge away from the frame, then slowed its descent as its own weight rotated it the rest of the way out. They laid it in the grass. "I really expected the edge by the break to fall apart." "Guess we got lucky." "Damn lucky. Let's get that plywood in place, then we can break that thing into large pieces and dump 'em in the trashcan." With Becca, Esme, and Lupie living in Dave's house, the large rolling trashcans for Lupie's property were empty. One of those had plenty of space for the glass pane. The plywood took some trimming to fit vertically. But there was open space horizontally, so a second piece of plywood was needed to fit the gap. With the frame back in place and secured, Dave and Liv ran a few 2x1's across the seam. A bit of caulk squeezed into the crack would prevent any air leak; or whistling. Breaking and stashing the glass in the spare bin and cleaning the deck area took another forty minutes. By the time they got inside, Jan had already vacuumed the last of the sawdust and glass bits from the carpet adjacent to the sliding door. Dave and Olivia washed up. Liv joined Mel in their room, watching a streaming show on the latter's laptop. Dave went down to the living room, finding most of his family present. "Hey, babe." He slid onto the couch beside Lupie. She immediately nestled into his shoulder. She placed one hand on his chest, the other on his thigh closest to her. "I appreciate everything you've done to keep things working smoothly here while Liv and I dealt with what happened. That helped keep everybody's nerves; manageable." Her hand on his chest gripped tighter, like she was trying to palm him. "You're the one that stood in the line of fire and faced down armed men coming to kill us. Or worse. Making food and cleaning up is not the same." "The value of one act does not negate the value of the other. Cleaning up is the first step in returning some normalcy after the disruption. A hearty meal helps soothe the soul. What you've done matters." Dave barely heard her next utterance. "Just don't leave me David. I need you. Please be careful." He pulled her in tight. "I will." A knock at the door interrupted anything else he might have said. The late afternoon gloom and the chilly air seemed perfect for the woman standing on Dave's doorstep. Not overly short for a woman, she sported jet black hair pulled into a loose ponytail at the base of her neck, and pale skin on an oval face. Her cloth mask covered her mouth. Dave half wondered if the darkness around her eyes was makeup or weariness. Oh good, Detective Wednesday Addams is here . "Hello, sir. I'm Detective Carmen Verratti. I'm here to investigate the break-in and deaths that occurred earlier." The mask she wore muffled her words slightly. An emotion detector would not have registered the tiniest blip as she spoke. One for weariness would have pegged. "Would you like to start with the outside or inside?" Dave queried. "Let's get the outside done before the temperature drops." She took a sip from her insulated beverage bottle. Dave picked up a vague whiff of coffee as he followed her out to the driveway. "I'm not sure what woke me up in the first place. We have a dog, but he was upstairs and deaf. He didn't start barking until after the shooting began. There's chickens in the next yard over. I suppose they might have made a noise, but not once I was awake. I armed myself and left my bedroom. I encountered; one of my housemates on the stairs." Dave continued, walking through each step of the encounter. Once they were past the part where the guys coming in the front broke through the window, they walked around to the back deck. As with the blotch in the driveway, the detective seemed transfixed by the stain on the deck for several seconds. When she was finished with her visual examination of the deck and backyard, she motioned for Dave to lead her inside. Waving to the plywood she asked, "This is the second breach?" "This was the first place they got through. By the sounds of things, they were trying to breach the sliding glass door and the front door at the same time. They just weren't ready for a security door. The guys in the front came through the window, but by that time we'd already taken out two guys coming through the back." "And that's when you heard two men arguing about someone's sister?" "Only one voice got loud enough to pick out words." Liv supplied. "He seemed pretty pissed, so whatever the quieter voice mentioned must not have been pleasant." "So could one of these men be the brother or brothers of one of your partners?" the detective queried. Dave shared uneasy looks with Liv, Shawna, and Lupie. Four brains looked stuck in feedback loops trying to figure out how to respond without breaking the NDA's they'd all signed. "I'm aware of the vaccine and its effects. I was finally informed this morning, though I haven't been partnered yet. It explains some of the changes I've seen around the station." All four visibly relaxed. "That certainly makes this easier. So, I think a few of us have fathers still hunkered down and alive, but no brothers." Shawna supplied. "Well, Niki mentioned she has a brother hiding out in his college dorm somewhere out of state," Lupie mentioned. "Out of state? Not likely to be involved, but can you ask her to come down so I can speak with her?" "She just joined us last night. She's still out as of an hour ago when I last looked in on her." "Please check again. If she's still out, then I may have to come back to follow up with her." Lupie moved like swift water off the couch and up the stairs. She came back down shortly, shaking her head once the detective's attention was on her. While Lupie was away, the detective began asking questions directly of Liv and Shawna. Liv said she'd heard some sort of thumping sound in the back yard, like maybe someone had fallen coming over the fence. It explained her wakefulness, but not mine, given the master bedroom was over the front of the house. Maybe the guys approaching the front made a noise. Maybe my sleeping brain sensed a disturbance in the force. Sometimes you just fucking wake up at an opportune time. Detective Verratti asked the others as well. Shawna hadn't awakened until I was exiting the room, and didn't get out of bed until the glass door was broken. The others didn't wake until the first gunshot. Lupie slipped upstairs to invite the rest of the family to come down, a few at a time, to share their observations. Since most had been upstairs the whole time, they had little to share, and the questions wore out quickly. Dave watched as she spoke with the others. The detective was mildly more relaxed once she admitted to knowing about the serum. Those that had been out of the room for the revelation were informed as they came down, so all of House Belsus seemed mostly comfortable. It was still an interrogation. But Det. Verratti seemed; uncomfortable. She was scratching in her notebook, having just asked one last question of Esme (while she sat on Lupie's lap) when her phone buzzed in her pocket. Lupie looked at her expectantly as Verratti checked her phone. "That's all I needed, thank you. You can head upstairs little miss." She said with a smile. The smile faded once Esme's back was turned. "I have to make a call. I'll step out front, but I have a few more things I want to wrap up with you Mr. Belsus." She grabbed her heavy coat as she headed out. The temperature had been cold all day, and was beginning to drop now that the sun had gone down. "Yes ma'am, I'll be waiting." "I'll make some more coffee." Shawna rose and headed to the kitchen. Liv got up and sat beside Dave, laying her head on his shoulder and wrapping her hands around his bicep. Dave was at one end of the couch, leaving her room to draw her feet up behind her. She killed two men. She's going to be coping for a long time. I never should have let her into that mess. I should have left her at the top of the stairs holding a second line of defense. Then again, with only one target for them, would I have succeeded? What if they had killed me, got to the stairs and then Liv gunned them down? She'd still have these feelings, but I'd be dead. She and all the others would be in deep shit because I'm not around to pump out cum anymore. So I did the right thing right? Maybe. Fuck, if Carter was still here, I could; what did he call it? Do an After Action Review! That's the phrase he used. Tell him what the fuck happened and let him pick it apart, or back me up. Probably a little of both. Fuck, if Carter were still alive, I'm not telling him I'm fucking his daughter! A knock at the door announced the detective's return. Shawna opened the door and led her into the living room. The detective was stony face as she entered. She was also carrying a valise. As she reached the chair she'd used earlier, she took a sniff. Taking the hint, Shawna informed her, "Coffee will be ready in another minute or two. I put on a fresh pot when you stepped out." "Thank you." The detective's face actually showed signs of life. "Professor Belsus, could we speak privately? Somewhere with some table space if you please." "Sure, we can use the dining room. Nice big table in there." The coffee machine chimed just as Verratti placed her valise on the table. She looked expectantly back towards the living room. Lupie and Shawna were already on their way in. "We'll be quick. How do you take yours?" "Black, one spoon of sugar, please." Lupie nodded and kept moving. "Now that I think about it, the library is more isolated, but it doesn't have a large surface like this." Dave confessed. "This will do. I'll wait until they've passed back out to start anything sensitive." She paused briefly. "Well, it's been years, so I don't know if you remember me, but I took your astronomy class about twelve years ago. We ran into each other again on the shoot / no shoot range about five years ago too." "Right. I remember that." To be continued in part 10, Based on a post by RonanJWilkerson, in 12 parts, for Literotica.

EPISODE SYNOPSIS:The team have escaped from Cornville with Alexandra and are on their way back to New York. Guiseppi did warn them about the traffic though. OUR LIVING CAMPAIGN MAPOUR SOCIAL MEDIA LINKS: EDITED BY:Rhydian Jones ARTWORK BY:Fnic SUBMITTING LOCATIONS AND DISTRICTS FORNEW YORK 2072 MAP:Any Submissions for new lore for existing districts or new locations, gangs or anything similar can be sent to b.team.shadowrun@gmail.com, with the subject “New Map Lore” or alternatively submitted to the dedicated channel on our discord found at: https://discord.com/invite/QB4FwXvrC4⁠  MUSIC CREDITS:Intro - More Human Than Human by Karl Casey @Whitebat AudioOutro – Neon Thrills by LukHashBackground Music by Kharl Casey, Tabletop Audio & Aim to Head SOUND EFFECTS CREDITS:All Sounds from freesound.org unless otherwise noted.CREATOR - FILE NAMEPhantasm spell - Timbre - remixes of 171255__qubodup__sliding-trailer-woosh.flac - Alexandra's Arm blades Deploy - visualasylum - Unsheathing a Sword - Valkyrie module open/close - Paul368 - SFX Door Open.wav - Screeching Tyres - iainmccurdy - Screeching Tyres - Van accellerating - FFKoenigsegg20012017 - Audi V8 Acceleration Sound - Valkyrie module medical sounds - Timbre - sci-fi scanner soundalike.flac - Robot arms - dwesley14 - robot arms.wav - Spray sounds - rpew1 - spray can.WAV - Jacking in/out - Sheyvan - 523612__sheyvan__plugging-cable-2-glued-04 - Matrix Command - newlocknew - COMTelm_Data Transmission Or Read Out Signal 3.Artificial_EM.wav - Acid spray spell part 1 - gprosser - splat2.ogg - Acid spray spell part 2 - idalize - Fizzing & Bubbling (Bicarbonate of Soda / Baking Powder) - Low Flying Jet - Nice_Audio - Fighter Jets Passing Overhead - Hatch opening and banging - Paul368 - SFX Door Open.wav - Machine gun deploying - tlwmdbt - servo motors - drone release (clunk) and takeoff - Tycoh - OfficeHolePuncher.wav - Drone taking off - clubmydia+ - Drone takeoff - matrix defence - JapanYoshiTheGamer - 8-bit Soft Impact - Target lock on - astrand - Beep_Increase_Noise.wav - Assault Rifle Long Burst - superphat - automatic-assault-rifle - Bullets hitting flesh - u1769092 - VisceralBulletImpacts.wav - Swerving Motorbike - Ermens - abrupt stopping car on wet ground.aif - Matrix Scan - MATRIXXX_ - Radar, Something Detected, 60 Sec.wav - Sunshine logging into the matrix part 1 - Sheyvan -523612__sheyvan__plugging-cable-2-glued-04 - Sunshine logging into the matrix part 2 - plasterbrain - Computer Beeping - 6 Round Burst Machinegun - cgeffex - machine-gun - bullet near miss - Audionautics - Bullet passbys.wav - Revving car - Walter_Odington - car revving.aif - Accelerating Motorbike - Lau7 - motorbike-acceleration_2.wav - Small car crash - PNMCarrieRailfan - Car Crash Elements Sideswipe 01 - Accelerating car - FFKoenigsegg20012017 - Audi V8 Acceleration Sound - Truck braking - chripei - WaHi Airbrakes blast.mp3 - truck running something over - original_sound - 2 Impact Wet truck swerving - tim.kahn - driving through a puddle pass 4.wav qubodup - Collision Vehicle scrape 2 - Metal Scrape - magnuswaker Doctor_Jekyll - Metal Scraping.wav humanoide9000 - Fork scraping metal 1 deleted_user_7146007 - Metal Scraping on Concrete 000600 - BodyFall.wav kyles - beep alarm system door open close.flacBertsz - Rock destroyjalastram - Shooting_Sounds_007.wav superphat - automatic-assault-rifle knoptop - Small Plastic Break Sounds SFX.wav harrisonlace - random_UI_selection serøtōnin - AK-47 assault rifle being cocked 3x ForTheHorde68 - FX_Metallic_hit.wav chainsaw_dinner_party - Homemade hydraulichoist.aif LMG Short burst - cgeffex - machine-gun steshystesh - Laser pistol/gun dotY21 - Glitch Corruption NoahBangs - Magic Flutter Tim_Verberne - Sci-Fi Weapon Charging 02.wav Greub - Electroshock Weapon.wav golovlev.sound - accelerating.wav MrAuralization - FM radio tuning https://audiohero.com/ - 05-Launch-Day-FULL-SM359

Dr. Don and Professor Ben talk about the risks from leaving homemade caramel sauce out over night. Dr. Don - not risky

Red cup season just met its match with these homemade cranberry bliss bars!    We're teaching you THE copycat starbucks cranberry bliss bars recipe that'll save you serious cash. ☕✨   This budget-friendly dessert for a crowd features tangy cream cheese frosting and white chocolate.   AND…   Guess what? These are not only better than starbucks bliss bars, they're probably the best cranberry bliss bars and festive holiday dessert you can make right now!    Your kitchen needs this! Let's keep the kitchen talk going!   SOCIAL

In a perfect world, we'd all report to big Mama's house to a homemade spread that everyone woke up at 6am to cook together from scratch. However, everyones gotta work and aint nobody got time for all that!! While a vast majority of our Holiday favorites are homemade, based on convience and ease sometimes we gotta sub in a store bought option for some of those homemade favorites. Velvertta Mac and Cheese, Kings Hawaiian Rolls, Stove Top, and Honey Baked Ham are the options to sub in for the homemade counterpart... ONLY ONE CAN STAY. For this powerful holiday discussion we bring on one of the most affluent, uppercrust, privledged member of our staff and thats Earle From HR. Huge thank you once again to Will Trenum for this seasons theme music!!Become a Patreon Subscriber!! ⬇️⬇️⬇️patreon.com/AJPresentsTheGR8RGood

We're replaying this episode because it was the most downloaded, most shared, and most talked-about episode of 2025—and for good reason. Parents consistently told us this conversation changed the way they approached feeding, eased stress at mealtimes, and helped them feel more confident introducing solid foods. In this encore episode, Kim Grenawitzke from Solid Starts joins Allison for a deep, practical discussion on starting solids and supporting kids in becoming adventurous, confident eaters. Kim is the Senior Feeding and Swallowing Specialist at Solid Starts and a mom of two, and she brings both expertise and incredibly relatable insight. This episode is packed from start to finish with actionable advice for every feeding stage. You'll hear strategies for introducing solids, supporting picky eaters, language that keeps mealtimes positive, guidance on food allergies, and so much more. Allison and Kim also share personal experiences and lessons learned from feeding their own children, along with professional tips that help families avoid common mealtime pitfalls. Below are the topics covered, along with timestamps to help you jump to what you need: [8:18] When to start introducing solids and developmental signs your child is ready [12:55] What to do if your child is developmentally ready but shows no interest in food [14:36] When to talk to your healthcare provider about lack of interest in food [15:14] Fundamentals of Kim's approach to introducing solids and physiology behind it [19:28] How to choose your baby's first foods [21:55] Food safety: textures, sizes, and preparing solids appropriately [28:47] How to respond to gagging and what to do about choking concerns [32:55] Homemade vs. store-bought baby food: pros and cons [36:28] Whether babies need special "baby yogurt" [41:25] Introducing foods from the nine major allergen groups [46:20] Which babies are high-risk for allergies and how to introduce allergen foods safely [50:45] Why food allergies are more common today [52:10] Strategies for supporting picky or sensitive eaters [57:56] Whether it's okay for a child to skip a meal or go to bed without dinner [59:21] When to seek help from a feeding specialist [1:06:55] Setting up mealtimes to encourage adventurous eating [1:08:10] When weight gain concerns require medical guidance [1:12:17] What to do if you feel you've "messed up" feeding and now have a picky eater [1:15:20] How family connection at the dinner table improves eating and bedtime [1:21:22] Language that helps—or hurts—during mealtimes [1:33:55] Services Solid Starts offers and who can benefit Learn more about Solid Starts on Instagram or at their website Solid Starts discount code: use code SOLIDBEDTIME20 to receive 20% off your first year of an annual subscription at https://solidstarts.com/app/ (code valid through 12/31/26) Order your copy of Solid Starts for Babies: How to Introduce Solid Food and Raise a Happy Eater Click here to watch or listen on YouTube   From baby sleep to toddler sleep, daycare naps to sleep training—How Long 'Til Bedtime? is the podcast for parents who want practical, guilt-free sleep tips they can actually use. Hosted by pediatric sleep coach Allison Egidi, each episode delivers real solutions for every stage—from navigating newborn sleep struggles and weaning night feedings to helping your 3-year-old fall asleep independently (and stay asleep!). Whether you're trying to make sense of daycare sleep patterns, craving your evenings back, or simply need a working mom podcast to keep you grounded, you're in the right place. Want more from Allison? Sign up here to get her weekly email with podcast updates and other helpful parenting topics. Give your child the gift of better sleep. Allison's free, age-specific guides show you exactly how many hours of rest kids need to grow, learn, and thrive—no matter their age. Get your free copy now: 0-2 Years Old or 3 to 10 years old Enjoying How Long 'Til Bedtime? Your rating and review help Allison reach and support more parents. On Apple Podcasts: Click here, scroll to the bottom, rate the show, and tap "Write a Review." On Spotify: Click here to leave a rating or review. Don't miss an episode—subscribe so you're always up to date! Connect with Allison: Instagram | Facebook | Website | YouTube  

Top Stories for December 23rd Publish Date: December 23rd From the BG AD Group Studio Welcome to the Gwinnett Daily Post Podcast. Today is Tuesday, December 23rd and Happy Birthday to Eddie Vedder I’m Peyton Spurlock and here are your top stories presented by KIA Mall of Georgia. Christkindl Market heading into final days of first run in Lawrenceville Fraternal Order of Police Lodge 66 hosts annual Cops and Kids Christmas event EXPLORING GWINNETT'S HISTORY: Christmas in the past All of this and more is coming up on the Gwinnett Daily Post podcast, and if you are looking for community news, we encourage you to listen daily and subscribe! Break 1: Kia Mall of Georgia - Sugar Hill Ice Skating Rink Final STORY 1: Christkindl Market heading into final days of first run in Lawrenceville The Atlanta Christkindl Market has been buzzing with holiday cheer, drawing over 226,000 visitors to downtown Lawrenceville since Thanksgiving. But if you haven’t made it out yet, time’s running out—Christmas Eve is your last chance. This German-inspired market has become a magnet for families across Gwinnett and beyond, offering European treats, handmade ornaments, and festive vibes. City Manager Chuck Warbington predicts the final tally will top 320,000 visitors. The market, at 210 Luckie St., is open daily now through Christmas Eve. Hours vary, so check ahead—and maybe book a Santa photo while you’re at it. STORY 2: Fraternal Order of Police Lodge 66 hosts annual Cops and Kids Christmas event Holiday traditions come in all shapes—carols, candles, big family dinners, and gift exchanges. But for the past 35 years, Gwinnett law enforcement has added its own twist: one December night dedicated to giving back. On Thursday, officers from 10 Gwinnett departments gathered at the Walmart on Lawrenceville Highway for the annual Cops and Kids Christmas. They strolled the aisles with families, helping kids pick out toys and clothes—making sure there’d be something under the tree. For many officers, this event is tradition. This year, 61 families and 104 kids were treated to gifts, Christmas dinner fixings, and even a “blessing box” from Hebron Baptist Church. For officers, it’s more than just shopping—it’s a chance to connect with the community and show a different side of law enforcement. More than 100 officers, plus Gwinnett Police Explorers, joined in this year. STORY 3: EXPLORING GWINNETT'S HISTORY: Christmas in the past When we think about Christmases past, it’s easy to romanticize them—quiet, simple, less commercial. Maybe we picture what our grandparents described or scenes from old books, but the truth? It all depends. Time, place, culture, class—Christmas looked different for everyone. By the 1800s, Christmas shifted toward family. Homemade gifts, carols, and decorated trees became staples. For enslaved people, though, the holiday was bittersweet—sometimes a brief reprieve, sometimes more work. In Gwinnett’s early days, Christmas was simple. Handmade decorations, maybe a church service, and stockings filled with candy, nuts, and—if you were lucky—an orange. We have opportunities for sponsors to get great engagement on these shows. Call 770.874.3200 for more info. We’ll be right back Break 2: Ingles Markets STORY 4: ART BEAT: Instructor Jae Montano helps people find 'The Joy of Painting' Jae Montano doesn’t believe in mistakes—just “happy accidents.” A Certified Bob Ross Instructor (one of only 18 in Georgia), she’s made it her mission to share the joy of painting, one brushstroke at a time. Born in Seoul, South Korea, Jae didn’t start painting until the pandemic hit. Stuck at home, she stumbled across Bob Ross on YouTube and was hooked. That spark led her to classes with Steve Ross, Bob’s son, and eventually to becoming a certified instructor herself in 2022. Now, Jae teaches Ross’s wet-on-wet technique across Atlanta and Gwinnett, helping students create dreamy landscapes without fear or perfectionism. You can catch her at festivals like Suwanee Arts and Duluth Spring and Fall, or shop her work at Suwanee and John’s Creek Art Centers. For classes and more, visit www.paintingwithjae.com. STORY 5: HOUSING MATTERS: Georgians struggle with cost of living more than most Americans The cost of living is crushing. For some, it’s meant bouncing between overpriced motels; for others, it’s homelessness. Here’s a look at the latest on affordable housing and the fight against homelessness: Georgia ranks 8th in financial struggle: A United Way study puts Georgia in the top 10 states where people can’t afford basics like food, gas, and housing. Nearly 34% of adults are behind on rent or mortgage, and 41% struggle with daily expenses. Nationwide, 42% of households can’t cover essentials—13% live in poverty, while 29% are stuck in the “ALICE” gap: earning too much for aid, but not enough to get by. Warming centers hiring Gwinnett’s warming centers open when temps hit 35°F or below, offering meals and shelter. They’re hiring attendants ($18/hour) to work 5:30 p.m.–7 a.m. Apply at gwinnettcounty.com/WarmingStationsJob. It’s tough out there—help is out there too. Break 3: DTL HOLIDAY INTERVIEW GDP_DTL_MARK BERENS_122325_FINAL STORY 6: Gwinnett school board drops high schools from cell phone ban Gwinnett County Public Schools will follow the new state law banning cell phones in K-8 classrooms, but high schools? Not yet. The school board voted 3-2 last week to ban personal devices—phones, smartwatches, tablets, headphones—in elementary and middle schools. Originally, the plan included high schools too, but that part was dropped after some debate. Why? Flexibility. “High schoolers have jobs, leave early, and have different responsibilities,” said Vice Chairwoman Tarece Johnson-Morgan. Still, the state might force the issue soon. Lawmakers are already eyeing a high school ban for 2026. For now, the K-8 ban covers the entire school day—class, recess, even assemblies. Exceptions? Only for students with special needs. STORY 7: Atlanta's Christmas Day forecast sees temperatures near record high It’s not exactly sweater weather, folks—Christmas in Atlanta is shaping up to feel more like a spring fling. Highs are expected to hit the low to mid-70s, putting this year in the running for one of the warmest Christmas Days on record. The all-time high? A toasty 75 degrees back in 2015. By Christmas Eve, most of metro Atlanta will bask in the 70s, while the North Georgia mountains hover in the 60s. Rain? Not likely. Just sunshine, warmth, and maybe a little disbelief. We’ll have closing comments after this Break 4: GCPS Hiring Signoff – Thanks again for hanging out with us on today’s Gwinnett Daily Post Podcast. If you enjoy these shows, we encourage you to check out our other offerings, like the Cherokee Tribune Ledger podcast, the Marietta Daily Journal, or the Community Podcast for Rockdale Newton and Morgan Counties. Read more about all our stories and get other great content at www.gwinnettdailypost.com Did you know over 50% of Americans listen to podcasts weekly? Giving you important news about our community and telling great stories are what we do. Make sure you join us for our next episode and be sure to share this podcast on social media with your friends and family. Add us to your Alexa Flash Briefing or your Google Home Briefing and be sure to like, follow, and subscribe wherever you get your podcasts. Produced by the BG Podcast Network Show Sponsors: www.ingles-markets.com www.kiamallofga.com Ice Rink – Downtown Sugar Hill Holiday Celebration 2025 – City of Sugar Hill Team GCPS https://www.downtownlawrencevillega.com/ NewsPodcast, CurrentEvents, TopHeadlines, BreakingNews, PodcastDiscussion, PodcastNews, InDepthAnalysis, NewsAnalysis, PodcastTrending, WorldNews, LocalNews, GlobalNews, PodcastInsights, NewsBrief, PodcastUpdate, NewsRoundup, WeeklyNews, DailyNews, PodcastInterviews, HotTopics, PodcastOpinions, InvestigativeJournalism, BehindTheHeadlines, PodcastMedia, NewsStories, PodcastReports, JournalismMatters, PodcastPerspectives, NewsCommentary, PodcastListeners, NewsPodcastCommunity, NewsSource, PodcastCuration, WorldAffairs, PodcastUpdates, AudioNews, PodcastJournalism, EmergingStories, NewsFlash, PodcastConversations See omnystudio.com/listener for privacy information.

In today's episode, we're talking all about thoughtful surcee and hostess gifts—the kind that feel personal, intentional, and don't break the bank. Whether you love making something with your hands or prefer having a few go-to items ready to grab, this episode is full of practical ideas to help you give generously without stress. I'm sharing my favorite homemade gifts, low-cost store-bought options, and my biggest tip of all: creating a gift drawer so you're never scrambling at the last minute. Episode Resources Easy Pie Crust https://www.inspiredtaste.net/22662/flaky-pie-crust-recipe/ Spiced Pecans https://www.foodnetwork.com/recipes/ina-garten/spiced-pecans-12438356 Cheese Straws https://www.foodnetwork.com/recipes/ree-drummond/cayenne-cheese-straws-318643 When Did We Stop Sending Thank You Cards https://untraditionallytraditional.podbean.com/e/when-did-we-stop-sending-thank-you-cards/ MESSAGE ME: https://www.untraditionallytraditional.com/about Follow along on Instagram: @untraditionallytraditionalpod Subscribe to my newsletter: www.untraditionallytraditional.com Support the podcast www.buymeacoffee.com/UTPod  

Decorations give off different vibes ... in this episode I share them!Pinecones = grounding energyRed = activation, warmth, connectednessGreen = growth (calm)Blue = peace, emotional regulationSilver = clarity and intuitionGold = abundance and self-worth "I deserve good things"Homemade decorations = nostalgia, comfort, fun relaxed joyWhite = fresh start energyCitrus and oranges = abundance and freshnessStars = hope and possibilityRibbons = flow and movementPlush items = comfort and emotional safetySparkles and Glitter = raises the vibration quickly and adds a bit of magicRemember:  You can have too much of a good thing!!!  Add a combination for balance.Send us a text"THE WORK" 90 day challenge: https://www.thefengshuichick.ca/theworkThe POWERHOUSE Membership: https://www.thefengshuichick.ca/offers/XqxzxUBBCLARITY CALL (one hour intuitive call): https://www.thefengshuichick.ca/offers/qnK2Rko2/checkout Join my email list: www.thefengshuichick.ca/newsletter WEBSITE https://www.thefengshuichick.ca FB www.facebook.ca/spriestley IG www.instagram.com/sandrarpriestley

Why is receiving the Savior sometimes harder than celebrating Him? President Bonnie H. Cordon examines how to make Christmas intentionally Christ-centered, how to receive the Savior without fear or insecurity, and how The Living Christ, family traditions, and the sacrament invite us to accept God's greatest gift.SHOW NOTES/TRANSCRIPTS English: https://tinyurl.com/podcastDC252EN French: https://tinyurl.com/podcastDC252FR German: https://tinyurl.com/podcastDC252DE Portuguese: https://tinyurl.com/podcastDC252PT Spanish: https://tinyurl.com/podcastDC252ESYOUTUBE: https://youtu.be/TgHIjWjjBTMALL EPISODES/SHOW NOTESfollowHIM website: https://www.followHIM.coFREE PDF DOWNLOADS OF followHIM QUOTE BOOKSNew Testament: https://tinyurl.com/PodcastNTBookOld Testament: https://tinyurl.com/PodcastOTBookBook of Mormon: https://tinyurl.com/PodcastBMBook  WEEKLY NEWSLETTER https://tinyurl.com/followHIMnewsletter  SOCIAL MEDIA Instagram: https://www.instagram.com/followHIMpodcast Facebook: https://www.facebook.com/followhimpodcastTIMECODE00:00 Part 1 - President Bonnie Cordon01:24 Sister Bonnie Cordon's bio03:56 Southern Virginia University08:04 Come, Follow Me Manual9:31 Christmas traditions16:42 Traditions that pull away or connect to Jesus Christ18:30 Pancakes and pajamas21:00 The go to answer to a difficult question25:07 Jesus gives himself willingly28:17 A Filipino Christmas miracle31:41 A one-by-one ministry34:05 Volleyball angels36:45 A gift not well received42:28 “Let earth receive her King”43:07 Homemade gifts44:34 FSY in Germany47:03 The symbols of body and blood51:45 Miracle in the Bible Dictionary54:40 Recognizing the Savior by His teachings 57:26 End of Part 1 - President Bonnie CordonThanks to the followHIM team:Steve & Shannon Sorensen: Cofounder, Executive Producer, SponsorDavid & Verla Sorensen: SponsorsDr. Hank Smith: Co-hostJohn Bytheway: Co-hostDavid Perry: ProducerKyle Nelson: Marketing, SponsorLisa Spice: Client Relations, Editor, Show NotesWill Stoughton: Video EditorKrystal Roberts: Translation Team, English & French Transcripts, WebsiteAriel Cuadra: Spanish TranscriptsAmelia Kabwika: Portuguese TranscriptsHeather Barlow: Communications DirectorSydney Smith: Social Media, Graphic Design "Let Zion in Her Beauty Rise" by Marshall McDonaldhttps://www.marshallmcdonaldmusic.com

Season 2, Episode 19Guests: Jen Oldham & Jeff Kallio — Forge Fencing Academy (North Carolina); Jen also coaches at Cleveland StateWhat we coverHow the Kenya initiative began: an international coaching program connection and a promise to “do something”Working with Coach Eliakim (“Coach Jack”), a Kenyan Taekwondo coach and sports protection coachWhat fencing looks like in Kenya: blank slate in Kakuma; early club development in Nairobi and East AfricaThe logistics: gathering donations, packing equipment, and getting it across the worldTrust and teaching: adapting communication, consent/check-ins, and collaborating with local organizersKakuma realities: why sport matters when basic needs and stability are under pressureStaying connected after returning: WhatsApp, videos, online support, and rapid learner progressCreative problem-solving: homemade training weapons, limited resources, and surprising ingenuityPerspective shift: how the trip changed how they view complaints, effort, and empathy back homeHow listeners can help: gear drives, coaching support, donations, and creating new bridge connectionsLinksForge Fencing blog post:https://forgefencing.com/global-connections-forge-fencing-initiative-in-kenya-and-kakuma/Timestamps0:00 — Why fencing matters when it's brand new in a community1:12 — The Kenya initiative: where it came from3:24 — What fencing looks like in Kenya vs. the U.S.5:02 — Getting started on the ground: teach, adapt, connect6:27 — The equipment challenge: donations, packing, logistics8:26 — Early moments and why fencing “fit” socially10:05 — Staying connected through tech: videos and feedback loops11:26 — Homemade training weapons and creative problem-solving12:53 — Culture shock: water, shoes, safety norms, and perspective14:04 — “Empathy scale” after returning home15:43 — Trust-building and the refugee camp tour17:40 — Kakuma context and why sport is a lifeline24:14 — How listeners can help right now27:15 — Doing this as a couple: teamwork and logistics30:58 — Lessons brought home for athletes and students32:21 — Leadership, gratitude, and widening perspective through sportQuotable“They don't get down when there's an obstacle—they get excited and creative.” — Jeff Kallio“This thread is far greater than one person. It's a huge connector.” — Jen OldhamCall to actionWant to help? Read the full story and updates here:https://forgefencing.com/global-connections-forge-fencing-initiative-in-kenya-and-kakuma/And if you have a relevant connection (schools, nonprofits, adaptive sport, international programs), reach out—bridges are built one introduction at a time.CreditsHost: Bryan Wendell • Guests: Jen Oldham & Jeff Kallio --First to 15: The Official Podcast of USA FencingHost: Bryan WendellCover art: Manna CreationsTheme music: Brian Sanyshyn

A non-profit organization in Queensland turns old bicycles into all-terrain wheelchairs. The Surfers Sunrise Wheelchair Trust has been sending them to developing countries around the world for almost 30 years and has changed the lives of almost 12,000 people. - Eine gemeinnützige Organisation in Queensland baut aus alten Fahrrädern geländegängige Rollstühle. Der Surfers Sunrise Wheelchair Trust verschickt diese seit fast 30 Jahren in Entwicklungsländer weltweit und hat damit das Leben von fast 12.000 Menschen verändert.

The Middle Michigan Development Corporation awarded Technology Improvement Grants to 42 small businesses in Clare, Isabella, and Osceola counties to support upgrades in digital systems, equipment, and cybersecurity. Funding from the Michigan Economic Development Corporation's Trusted Connector Grant targets companies with fewer than 50 employees. Osceola County recipients include Homemade & More Consignment Shop, Northern Precision Products, and The Shepherds Fare, which are using the grants to modernize point-of-sale systems, update computer infrastructure, and improve transaction reliability. The program aims to address practical technology needs and promote long-term business growth in rural Michigan.Learn more on this news by visiting us at: https://greyjournal.net/news/ Hosted on Acast. See acast.com/privacy for more information.

Christmas is meant to be a season of joy—but for many of us, it becomes a whirlwind of overspending, overcommitting, and feeling overwhelmed. The good news? It doesn't have to be that way. With a bit of planning and the right perspective, you can slow down, simplify, and savor what truly matters.Today, Crystal Payne—creator of MoneySavingMom.com—shared practical ways to simplify Christmas while keeping your heart centered on Christ. Here's a look at her best advice for making this season more peaceful, meaningful, and budget-friendly.Rediscover the Meaning of ChristmasBefore diving into logistics or budgeting, Crystal encourages families to anchor the season in what matters most.1. Practice Daily Advent ReflectionsHer family uses Ann Voskamp's Advent book, complete with ornaments and daily devotionals. The readings are short, kid-friendly, and a gentle, daily reminder of the story at the heart of Christmas.2. Create a Family Giving ProjectEvery December, Crystal's children choose a giving project—something meaningful to them—and the whole family contributes. The kids even make donation boxes and help gather change throughout the month. It's a hands-on way to practice generosity and keep the focus on others.Simplify Your Gift ListFor many people, gift-giving is the biggest stressor in December.Crystal recommends asking yourself:Who do I feel I should buy for?Who do I want to buy for?What budget do I realistically have?If your list and budget don't match, consider simplifying:Family gifts instead of individual giftsExperience gifts rather than itemsHomemade or low-cost gifts, especially for people who “have everything”Crystal's free Christmas guide at MoneySavingMom.com includes 15 simple DIY gift ideas—from movie-night boxes to Sharpie-designed mugs to homemade baked goods.Keep Spending in CheckOverspending is easy at Christmas—but planning helps.Save Throughout the YearIt's too late for this season, but Crystal encourages starting a Christmas sinking fund in January. A little each month makes December much lighter.Use Gift Cards as Your BudgetIf you shop online, buying prepaid gift cards (or using ones earned through surveys or reward apps) helps you avoid overspending. When the card is empty, the shopping is done.If money is tight this year, you still have wonderful options:Homemade food gifts: cookie dough, loaves of bread, granola, sweet breadsExperience gifts: monthly treats, babysitting, laundry help, home-cooked mealsSentimental gifts: photo books, recipe collections, handwritten lettersThese gifts often mean more than store-bought items because they're personal, thoughtful, and memorable.Make Holiday Cooking EasierFood prep can dominate December, but Crystal suggests planning ahead:Make a list of everything you hope to cookShop ahead of timePrep and freeze items like cookie dough, rolls, sweet breads, or dessertsTake shortcuts when needed—premade dough or bread can be inexpensive and time-savingA few hours of prep can give you more space for the moments that matter.Plan Meaningful Family Time (Without Overfilling Your Calendar)Crystal offers several delightful ideas to create memories without adding stress.1. Make a December Bucket ListEach family member chooses one or two special activities. That's it. This keeps the schedule joyful rather than jam-packed—and ensures you're doing what everyone actually values.2. Wrap and Read Christmas BooksWrap books you already own and open one each day in December. Kids love the anticipation, and it becomes a shared daily moment.3. Celebrate Early as a FamilyBecause they travel to visit extended family, Crystal's family sets aside a full “Christmas Day” together the week before. It allows them to savor time at home without rushing through traditions.Stay Organized and Reduce StressCrystal's top principle: Ask, “How can I make this easier?”A few of her go-to strategies:Write everything down – brain dump into Google Calendar so it's not “living in your head.”Time-block your to-dos – small chunks of planned tasks prevent last-minute chaos.Share the workload – say “yes” when someone offers help. Ask guests to bring a dish. Let kids take part in preparations.Simplifying isn't just about doing less—it's about doing what matters most with more peace.Crystal's brand-new resource includes:15 DIY gift ideasFood gifts, homemade gifts, and simple creative optionsIdeas to simplify and save money this ChristmasYou can download it for free at MoneySavingMom.com.A Final WordCrystal's wisdom reminds us that Christmas doesn't need to be hectic or expensive to be meaningful. With planning, intention, and a focus on Christ, you can give joyfully—not regretfully.And if you're looking for help managing your Christmas budget—or planning for any financial season—the FaithFi App can be a tremendous toolkit. It's designed not just to track your spending, but to help you align every financial decision with biblical wisdom.Download the FaithFi app at FaithFi.com or search FaithFi in your app store.May your Christmas be simple, joyful, and centered on what matters most.On Today's Program, Rob Answers Listener Questions:I recently learned that Illinois has an estate tax threshold of $4 million, and my estate is already above that and growing. What kind of planning should I be doing now to prepare for it?What is the quickest and most affordable way to set up a durable power of attorney for financial, legal, and healthcare decisions?Resources Mentioned:Faithful Steward: FaithFi's Quarterly Magazine (Become a FaithFi Partner)MoneySavingMom.comThe Time-Saving Mom: How to Juggle a Lot, Enjoy Your Life, and Accomplish What Matters Most by Crystal PaineUnwrapping the Greatest Gift: A Family Celebration of Christmas by Ann VoskampWisdom Over Wealth: 12 Lessons from Ecclesiastes on MoneyLook At The Sparrows: A 21-Day Devotional on Financial Fear and AnxietyRich Toward God: A Study on the Parable of the Rich FoolFind a Certified Kingdom Advisor (CKA)FaithFi App Remember, you can call in to ask your questions every workday at (800) 525-7000. Faith & Finance is also available on Moody Radio Network and American Family Radio. You can also visit FaithFi.com to connect with our online community and partner with us as we help more people live as faithful stewards of God's resources. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Today, I am excited to have an interview with Laura Klynstra. Laura Klynstra is a senior art director for Revell Books and a freelance graphic designer and photographer. Previously, she worked as an art director at Hyperion Books and at HarperCollins Publishers in New York City. She is the author of The Homemade Pie Cookbook: 100 Pie, Tart, and Galette Recipes for Every Season.  On the show today, we: Dive into cookbook art direction for traditional publishing and self-published books Laura's journey from idea to published cookbook Three parts to every pie and tops for pie baking Discussion of pies perfect for winter- and Christmas/Holiday-time. Things We Mention in This Episode: Cookbook Author Platform Checklist Connect with Laura Klynstra  

Homemade gifts can be thoughtful and practical — if people actually know how to use them. In this episode, we're sharing our favorite high-compliance DIY gifts for non-crunchy friends and family, so your handmade presents don't end up forgotten in the back of a cabinet. We talk about why most homemade gifts fail (lack of familiarity, unclear instructions, or feeling too “crunchy”) and how to fix that by making your gifts familiar, foolproof, and easy to use in real life. These ideas are perfect for last-minute holiday gifts or any time you want to give something personal without pressure.

I feel like I've done way sketchier things

Giving edible gifts at Christmas is a winner I say! Some ideas take some forethought, like preserved lemons, fruit pastes, chutneys and sauerkraut, but there's plenty of other ideas that you can whip up over a day or weekend right before the big day. Think shortbreads, flavoured oils, scented salts or sugar meringues, spiced nuts, dukkah, gingerbread loaf, or one of my favourites, biscotti. Jars, bottles and small wooden or cardboard boxes can all be found in second hand shops, as can ribbon, wool, cotton etc to make them all look pretty. Tie some rosemary or bay leaves to jars and bottles for a festive look or decorate boxes with potato and paint stamps. Get creative! Pistachio and cranberry biscotti Homemade biscotti makes for a wonderful Christmas gift as it keeps well (so can be made ahead) and it's one of those things that's so much better than the store-bought variety. Makes about 30 Ingredients 3 medium sized eggs, at room temperature ½ cup olive oil (can use 5 tbsps. butter) ½ tsp orange zest 2 ¼ cups plain flour 1 tsp baking powder ½ tsp salt ½ cup caster sugar ½ cup brown sugar ½ cup roasted almonds, roughly chopped ½ cup shelled pistachios ¼ cup dried cranberries Method Preheat oven to 180 C and line a baking tray with baking paper. In a large bowl, lightly whisk eggs, olive oil, and orange zest. Add flour, baking powder, salt and sugars and stir until just incorporated. Fold in almonds, pistachios and cranberries and mix until combined. Divide dough into half. Place each half on lined tray and with damp fingers, shape into a log shape about 4cm x 30cm. Flatten slightly. Bake for 30-35 minutes or until golden brown in colour and hard on the outside but not all the way through. Let cool and use a serrated knife, slice at an angle about 1.5cm thick. Place slices back on the tray and bake for 12-16 minutes more, until firm. They will firm up more as they cool. Place on a wire rack to cool before filling jars with them as presents. Nici's Notes: Store in an airtight container at room temperature for 3 days or freeze for up to 3 months. LISTEN ABOVE See omnystudio.com/listener for privacy information.

The Landing Chardonnay 2024, Bay of Islands. RRP from $55.00 If you're heading to the Bay of Islands this summer, then I can highly recommend a day visit to The Landing. The land's suitability for viticulture was long ago identified by the missionary Reverend Samuel Marsden. He established the first permanent European settlement in New Zealand, near where our vineyard now sits.   The Landing takes its name from its history as a place where early Polynesian and European immigrants to Aotearoa New Zealand made landfall and built new lives in a new country. And as the home of the first community where European missionaries and indigenous Māori people lived together in New Zealand The wine: A delicious wine with the stamp of site written throughout the aromas and flavours; beginning with a clay and stone mineral idea then salty seaside suggestions laced with fresh apple and grapefruit, then ripe yellow stone fruits. The layer of wood spice and lees adds complexity and texture accentuated by the acid line. Weight and mouthfeel, tautness and freshness are excellent. A wine that can be enjoyed from day of purchase or cellared for at least a year. The season: The 2025 vintage delivered one of the most balanced and high-quality growing seasons in recent years. A warm, settled spring ensured even flowering and excellent fruit set. Moderate rainfall in December and January maintained healthy canopies, while dry, sunny weather from February through March enabled optimal ripening. The food match: Homemade fettuccini ribbons in a light cream sauce with toasted pine nuts, button mushrooms and pieces of roasted salmon. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Text Me Here!!!Howdy Day 4 of our 12 Days of Podcasting!Today we are heading into Munch & Mingle's kitchen, metaphorically, because if we tried to in real life, all I see is a microphone landing in a hot pot! :DI'm going to share with you one of our creations, that is made possible by a past guest's family recipe! And I just think this recipe could in fact end up at one of your holiday parties this month!Let me know what you think, you definitely got to try this!*****Links:Charle's episode: https://podcasts.apple.com/us/podcast/why-not-you-charle-chewy-nerds/id1637367366?i=1000598193592Recipe for Italian Seasoning: https://www.wholesomeyum.com/how-to-make-italian-seasoning-mix/ E-mail: munchandminglepodcast@gmail.com Insta: @munchandminglepodcast

A sweet Make It Take It gift idea - homemade vanilla extract!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

For many, Christmas comes wrapped not only in lights and celebration, but also in financial pressure. The desire to give generously can collide painfully with a budget that simply won’t stretch far enough. And in a culture where extravagant Christmas mornings dominate social media feeds, it’s easy to feel inadequate or ashamed when the gifts under the tree look different than we wished. Vivian Bricker speaks honestly into this tension, reminding us that the heart of Christmas has nothing to do with what we can buy and everything to do with the One we worship. Somewhere along the way, many of us have absorbed the idea that Christmas requires excess. But the gospel reminds us that Christmas began in simplicity — a manger, a small town, a humble family, and a Savior who came quietly into the world. A meaningful Christmas does not require money. It requires Jesus. If finances are tight this year, remember: Christmas joy is not dependent on the number of gifts under the tree. Homemade, thoughtful gifts often carry more love than anything store-bought. God never measures love by financial ability. The people who love you most want you, not what you can give. And above all, Scripture calls us to shift our focus:“Seek first his kingdom… and all these things will be given to you as well” (Matthew 6:33). When we place Christ at the center, financial pressure loses its power. Instead of comparing, striving, or stressing, we are freed to worship, to give from the heart, and to celebrate what truly matters. Today's Bible Reading:“But seek first his kingdom and his righteousness, and all these things will be given to you as well.” – Matthew 6:33 Takeaway Truths Your financial limitations do not diminish your love or your worth. Christmas is not about purchasing power — it’s about the presence of Christ. Homemade or simple gifts can be meaningful expressions of love. God promises provision when we seek Him first. A simple Christmas can often be the most spiritually rich. Let's Pray Dear Jesus, Christmas feels a bit tight this year, and I’m struggling with feelings of guilt, fear, and inadequacy. Remind me that these feelings do not come from You. Help me remember that the purpose of Christmas has never been about gifts, spending, or trying to keep up with others. Teach me to embrace simplicity. Help me find joy in making homemade gifts or offering thoughtful gestures, even if they look different from years past. Calm my heart, silence comparison, and center my mind on Your goodness. Bring my focus back to You — the true reason for the season. Fill my heart with peace, gratitude, and confidence that You will provide everything I truly need. Thank You for being my source, my security, and my Savior. Amen. Scriptures for Further Reflection Matthew 6:25–32 Philippians 4:19 James 1:17 Psalm 23:1 Discover more Christian podcasts at lifeaudio.com and inquire about advertising opportunities at lifeaudio.com/contact-us.

# Unlocking Home Improvement Secrets: Your Weekend DIY Companion Are you tired of looking at those dated countertops but don't have thousands to spend on granite? This hour dives into affordable weekend transformations that can breathe new life into your home without breaking the bank. From countertop refinishing kits to essential garage door maintenance, you'll discover how small projects can make a big impact. The holiday season leaves many homes feeling tired and worn. Our host shares professional insights on how to tackle those post-celebration home improvement projects with practical, budget-friendly solutions. Whether it's updating countertops with specialized coating kits or properly mounting handrails in plaster walls, this episode delivers expert advice for the DIY enthusiast. ## Timestamps and Key Takeaways: **7:15** - Dice Coatings countertop refinishing kits: Transform dated countertops in a weekend with simple hourly steps that mimic granite or marble for a fraction of the cost **17:30** - Proper wall anchoring techniques: Learn the differences between toggle bolts, molly bolts and specialty anchors for securing items to plaster and drywall **25:45** - Garage door maintenance: How to properly clean and lubricate your garage door mechanism to prevent failure in extreme temperatures **33:10** - Quick home refreshers: Simple weekend projects like removing dated wallpaper borders and refinishing worn handrails **38:20** - DIY drain maintenance solutions: Homemade and commercial enzyme cleaners to keep your drains flowing freely Ready to tackle those home improvement projects that have been lingering on your to-do list? This hour provides the confidence and know-how you need to transform your space without professional help. Listen now and turn your home improvement dreams into weekend realities!See omnystudio.com/listener for privacy information.

# Unlocking Home Improvement Secrets: Your Weekend DIY Companion Are you tired of looking at those dated countertops but don't have thousands to spend on granite? This hour dives into affordable weekend transformations that can breathe new life into your home without breaking the bank. From countertop refinishing kits to essential garage door maintenance, you'll discover how small projects can make a big impact. The holiday season leaves many homes feeling tired and worn. Our host shares professional insights on how to tackle those post-celebration home improvement projects with practical, budget-friendly solutions. Whether it's updating countertops with specialized coating kits or properly mounting handrails in plaster walls, this episode delivers expert advice for the DIY enthusiast. ## Timestamps and Key Takeaways: **7:15** - Dice Coatings countertop refinishing kits: Transform dated countertops in a weekend with simple hourly steps that mimic granite or marble for a fraction of the cost **17:30** - Proper wall anchoring techniques: Learn the differences between toggle bolts, molly bolts and specialty anchors for securing items to plaster and drywall **25:45** - Garage door maintenance: How to properly clean and lubricate your garage door mechanism to prevent failure in extreme temperatures **33:10** - Quick home refreshers: Simple weekend projects like removing dated wallpaper borders and refinishing worn handrails **38:20** - DIY drain maintenance solutions: Homemade and commercial enzyme cleaners to keep your drains flowing freely Ready to tackle those home improvement projects that have been lingering on your to-do list? This hour provides the confidence and know-how you need to transform your space without professional help. Listen now and turn your home improvement dreams into weekend realities!See omnystudio.com/listener for privacy information.

This Week on Dopey! Our annual Thanksgiving episode opens with a Dopey holiday song and gratitude messages from the Dopey Nation. We remember the brilliant Jimmy Cliff and play a few tunes. We read Billy Strings reviews and talk shit about AI! PLUS DOPEY NATION GRATITUDE before introducing guest Charlotte McKinney.Charlotte joins at around 45 days sober. She talks about early sobriety, feeling scared to fully commit, and using comedy as her “secret life.” She opens up about her old weed habit, quitting cold turkey, partying with boyfriends, and chasing drugs through different phases of her life. She shares some of her craziest stories — including taking LSD and going to family dinners and spending holidays totally high. She and Dave talk recovery, meetings, codependency, boundaries, and finding sober community. They end with Dave's rapid-fire game (mushrooms vs acid, Beatles vs Stones, heroin vs meth, etc.).Next, Steve Poltz drops in with a story about the late Todd Snider. He describes getting hotboxed backstage with Todd and Evan Dando at the Ryman, being blasted on secondhand smoke, and going onstage dazed. He recalls Todd's health decline, his death, and their long friendship.All that and more on this brand spanking new - post Billy Strings episode of that good old Dopey Show!  Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

A current lawsuit case hitting the courts is one we need to be aware of if we love and lead kids. A seventeen year old New Jersey teenager is suing the company that created an AI app that will manipulate any photo, allowing app users to remove the clothing of the person in the picture. When she was fourteen and posting photos of herself on social media, a male classmate manipulated one of those photos using the app, which kept the young girl's face recognizable on a body that was not clothed. The fake image, as expected, was widely circulated among classmates and friends through social media. The suit is asking the courts to require the company to remove all fake images, to remove the app from the internet, and to provide financial compensation for loss of privacy and emotional harm. These tools in the hands of anyone of any age can be incredibly destructive. Warn your kids, and teach them to respect the privacy and image of God in all humans. Real or fake, it's pornography.

See omnystudio.com/listener for privacy information.

Learn how to make the Viral Pillowcase Turkey recipe, plan to bring this dish filled with your homemade meats and the perfect Gift Ideas for the hunters & non-hunters in your family! Join radio hosts Rebecca Wanner aka ‘BEC' and Jeff ‘Tigger' Erhardt (Tigger & BEC) with the latest in Outdoors & Western Lifestyle News! Season 5, Episode 264 Viral Pillowcase Turkey Recipe: The Trendy Thanksgiving & Christmas Turkey Everyone Is Trying If turkey is on the menu this Thanksgiving, Christmas, or holiday season, there's a trending cooking method sweeping the internet—perfect for home cooks. Meet the Viral Pillowcase Turkey Recipe, a unique preparation that delivers an incredibly moist, flavorful holiday bird. What Is the Pillowcase Turkey Cooking Method?  According to recent reports, including features in major outlets, home cooks are going viral for marinating their Thanksgiving turkeys inside clean pillowcases. The trend, started by NBC's Chef Elizabeth Heiskell, involves: Slathering a whole turkey with rich butter Wrapping the bird in strips of smoky bacon Soaking a clean cotton pillowcase in butter, wine, and chicken broth Sealing the turkey inside the saturated pillowcase for roasting Once cooked low and slow, the turkey emerges tender, juicy, and ready for a final crisp in the oven. This quirky cooking hack has become a holiday sensation from coast to coast, especially among cooks looking for fool-proof turkey methods: How to Make the Viral Pillowcase Turkey Inspired by Better Homes & Gardens, here's a simple overview of how to prepare the trending Pillowcase Turkey: Butter the Turkey: Generously coat a whole turkey with softened butter. Wrap with Bacon: Layer bacon slices over the entire bird. Prepare the Pillowcase: Use a clean, 100% cotton pillowcase or cheesecloth. Soak it in a mixture of melted butter, wine, and chicken broth. Wrap & Roast: Place the buttered, bacon-wrapped turkey inside the soaked pillowcase. Roast according to weight, basting periodically. Crisp the Skin: Remove the pillowcase near the end of cooking and finish the turkey in a hot oven to crisp the bacon and skin. This method ensures a perfectly moist and flavorful holiday turkey, ideal for family gatherings. Homemade Meats for Holiday Gatherings Whether you harvest your own game or simply enjoy homemade meats, serving venison, pork, or beef turned into jerky, sausage, and summer sausage makes an impressive and hearty holiday spread. Build the Ultimate Charcuterie Board For gatherings, create a rustic board using any wooden slab or tray. Include: Homemade meats (jerky, smoked sausage, summer sausage) Cubed cheeses (cheddar, jalapeño cheese, pepper jack) Fresh grapes Dried fruits Mixed nuts Crackers & seasoned pretzels Dipping sauces like Mickey's Mustard This Charcuterie highlights your harvest in a yummy arrangement! Perfect Gift Ideas for Hunters  Looking for a thoughtful gift for the hunter in your life? A tool that helps process and preserve harvested meat is always appreciated. Top Pick: Cosori Food Dehydrator One of our favorite tools of the year is the Cosori Food Dehydrator—a reliable machine perfect for making large batches of tender, flavorful jerky. We use the 10-tray model (16.2 sq. ft. of drying space), and it easily handles up to 12 lbs of meat at once. This dehydrator has been a game-changer for us, Tigger & BEC. We purchased it in March 2024 and have used it every two weeks since. It consistently produces perfect jerky—and it makes an excellent gift for both men and women who enjoy processing their own wild game. Buy it HERE on Amazon. Note: This is not a paid or sponsored review. We simply love this machine and recommend it from personal experience. OUTDOORS FIELD REPORTS & COMMENTS We want to hear from you! If you have any questions, comments, or stories to share about bighorn sheep, outdoor adventures, or wildlife conservation, don't hesitate to reach out. Call or text us at 305-900-BEND (305-900-2363), or send an email to BendRadioShow@gmail.com. Stay connected by following us on social media at Facebook/Instagram @thebendshow or by subscribing to The Bend Show on YouTube. Visit our website at TheBendShow.com for more exciting content and updates! https://thebendshow.com/ https://www.facebook.com/thebendshow WESTERN LIFESTYLE & THE OUTDOORS Jeff ‘Tigger' Erhardt & Rebecca ‘BEC' Wanner are passionate news broadcasters who represent the working ranch world, rodeo, and the Western way of life. They are also staunch advocates for the outdoors and wildlife conservation. As outdoorsmen themselves, Tigger and BEC provide valuable insight and education to hunters, adventurers, ranchers, and anyone interested in agriculture and conservation. With a shared love for the outdoors, Tigger & BEC are committed to bringing high-quality beef and wild game from the field to your table. They understand the importance of sharing meals with family, cooking the fruits of your labor, and making memories in the great outdoors. Through their work, they aim to educate and inspire those who appreciate God's Country and life on the land. United by a common mission, Tigger & BEC offer a glimpse into the life beyond the beaten path and down dirt roads. They're here to share knowledge, answer your questions, and join you in your own success story. Adventure awaits around the bend. With The Outdoors, the Western Heritage, Rural America, and Wildlife Conservation at the forefront, Tigger and BEC live this lifestyle every day. To learn more about Tigger & BEC's journey and their passion for the outdoors, visit TiggerandBEC.com. https://tiggerandbec.com/

Pepper & Dylan often disagree but this is a big one. Pepper claims homemade pizza is superior. Dylan claims nothing is better than a chef perfecting pizza in a restaurant. Does the dough make the pizza? Both of them plead their case.

This week Tom and Julie struck gold with clips of Jason Alexander performing “River of Dreams” live on stage, Alec Baldwin doing pushups in the middle of a Beverly Hills restaurant, a man playing Céline Dion on a 110 year old vaudeville comedy instrument, and how to make gummy bears at home. Plus Julie went to Trader Joe's drunk, and Tom wonders how many is too many McDonald's points to have.ATTENTION DT PATRONS: Our November livestream has been moved to this Wednesday 11/19 at 8pm ET (5pm PT) - sign up now so you don't miss out at https://patreon.com/doublethreatpod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠CLIPS FROM THIS WEEK'S EPISODE:-Jason Alexander performs “River of Dreams”https://www.instagram.com/reel/DQpSdQGkrgc/?igsh=NTc4MTIwNjQ2YQ%3D%3D-Fred Flinstone shrinkshttps://dai.ly/xsbczq-Alec Baldwin does pushups in the middle of a restauranthttps://www.instagram.com/reel/DQExOZujet3/?igsh=NTc4MTIwNjQ2YQ%3D%3D-How to make homemade gummy bearshttps://www.instagram.com/p/DNjF7ZzORNj/-Playing Céline Dion on a 110 Year Old Vaudeville Comedy Instrumenthttps://www.instagram.com/p/DOtBu88jHVp/Our brand new Double Threat merch is AVAILABLE NOW at https://doublethreatpod.merchtable.com - Join the Patreon to receive an exclusive discount code at https://patreon.com/doublethreatpod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Patreon is the best way to support Double Threat! Your support keeps the show going and we appreciate it more than we can say. Plus you get weekly bonus episodes, access to monthly livestreams, merch store discounts, and more!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://patreon.com/doublethreatpod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠WATCH VIDEO CLIPS OF DOUBLE THREAT⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/@doublethreatpod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠JOIN THE DOUBLE THREAT FAN GROUPS*Discord⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ https://discord.com/invite/PrcwsbuaJx⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠*Reddit⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.reddit.com/r/doublethreatfriends/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠*Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ https://www.facebook.com/groups/doublethreatfriends⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠SEND SUBMISSIONS TO⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠DoubleThreatPod@gmail.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠FOLLOW DOUBLE THREAT⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://twitter.com/doublethreatpod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/doublethreatpod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠DOUBLE THREAT IS A FOREVER DOG PODCAST⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://foreverdogpodcasts.com/podcasts/double-threat⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Theme song by Mike KrolArtwork by Joe Frontel00:00 Intro02:03 How many McDonald's points is too many?06:02 Fred Flintstone shrinks11:54 Keith Cable15:41 Julie went to Trader Joe's drunk19:45 Jason Alexander performs “River of Dreams”38:56 Never cancel your Patreon subscription45:54 Alec Baldwin does pushups in the middle of a restaurant53:03 Rock & Roll Hall of Fame ceremony57:12 Homemade gummy bears01:05:01 Playing Céline Dion on a Vaudeville Instrument01:08:48 OutroSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

You can stop paying twenty bucks for fancy butter now...    Because, we're sharing the ultimate expensive butter hack that works!

Lose the socks!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

There IS a difference.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Sean “Diddy” Combs’ release date has been delayed by nearly a month due to allegations of rule violations during his incarceration.See omnystudio.com/listener for privacy information.

Christmas is a time for celebration, joy, and the warmth of family traditions. This year, let's embrace the homemade spirit by creating a charming Christmas atmosphere using natural elements like orange slices and other delightful crafts. This podcast will guide you through crafting unique decorations, festive treats, and heartwarming gifts—all infused with the essence of the season. Grab your scissors, glue, and a hot cocoa as we dive into the merry world of homemade Christmas! 1. Gathering Your Materials To get started, you'll need a few essential materials to create your decorations and treats: - For Décor: - Dried orange slices - Cinnamon sticks - Pinecones (natural or painted) - Twine or ribbon - Craft glue - Scissors - For Treats: - Ingredients for cookies or gingerbread - Festive sprinkles or edible glitter - Small mason jars or bags for packaging - For Gifts: - Blank gift tags - Decorative paper - Craft materials for personalizing gifts 2. Creating Dried Orange Slice Ornaments Dried orange slices add a beautiful, natural element to your Christmas décor. The process of making these ornaments is simple and rewarding. Ingredients & Instructions: 1. Preheat your oven to 200°F (93°C). 2. Slice oranges into 1/4-inch thick rounds. 3. Place the slices on a baking sheet lined with parchment paper. 4. Bake for 2-3 hours, turning them halfway through, until they are dry but not burnt. 5. Once dried, use a skewer to create a small hole at the top of each slice for hanging. 6. Thread twine through the hole and hang them on your tree, mantel, or around your home. These will not only look stunning but will also fill your space with a light citrus aroma. 3. Crafting a Cinnamon Stick Bundle Next, let's create a rustic decoration that will complement your dried orange slices: cinnamon stick bundles. Instructions: 1. Gather 3-5 cinnamon sticks and tie them together using twine or ribbon. 2. Attach a dried orange slice or a small pinecone to the bundle for added charm. 3. Use these bundles as chair decorations, table centerpieces, or even as gift toppers. These bundles capture the scent of Christmas and add a touch of elegance to your décor. 4. Baking Festive Treats No Christmas is complete without delicious treats! Consider baking cookies or gingerbread with your family. Simple Gingerbread Cookie Recipe: Ingredients: - 3 cups all-purpose flour - 1 tablespoon ground ginger - 1 tablespoon ground cinnamon - 1/2 tablespoon ground cloves - 1 teaspoon baking soda - 1/2 teaspoon salt - 3/4 cup unsalted butter (softened) - 3/4 cup brown sugar - 1/2 cup molasses - 1 egg Instructions: 1. In a bowl, mix together the flour, ginger, cinnamon, cloves, baking soda, and salt. 2. In another bowl, cream the butter and brown sugar, then beat in the molasses and egg. 3. Gradually add the dry ingredients to the wet mixture. 4. Refrigerate the dough for about 1 hour. 5. Preheat the oven to 350°F (175°C) and roll out the dough on a floured surface. 6. Cut out shapes and place them on lined baking sheets. Bake for 8-10 minutes or until firm. 7. Let them cool and decorate with icing and sprinkles. Package them in mason jars with a festive ribbon for a personal touch! 5. Personalizing Gifts with DIY Touch Once your decorations and treats are ready, it's time to wrap your gifts. Gift-Wrapping Ideas: - Use plain brown paper and decorate it with stamps or doodles. - Attach a bundle of dried orange slices and cinnamon sticks to your gifts for a beautiful, aromatic embellishment. - Handwrite gift tags with heartfelt messages. These simple yet personal touches will make your presents memorable and cherished. Merry Christmas

TV in the cinema, home or not home and fireworks night.

Preparing can save you time, soft pillows and and cozy duvets, wires aren't fun, can you buy apple on Amazon? Why is everyone boycotting target.   Slow horses, mayor of east town returns, the new vampire show on AMC, scary movies on Hulu, Halloween baking championship   Pizza night, remixing hamburger helper, do we need to order out every other night? Homemade does  taste better, pizza with no crust, loaded chicken bake.   Happy Monday stars

If you're anything like me, this time of year can feel like your plate is full. Besides chores, school, kids' activities, there's everything that comes with changing seasons and holidays approaching. I know the days can get long and the to-do list even longer. And while putting healthy homemade meals on the table is high on my priority list, sometimes it feels like it's just out of reach, and then I'm sitting there kicking myself again that we didn't have a vegetable on the table. But, that's where the slow cooker comes in. In this episode, I talk about how to make cozy, nutritious meals for your family when you are short on time using one of my favorite small appliances, my slow cooker. So if you are ready to simplify things in your kitchen while still providing delicious, healthy meals, I am so excited to share my favorite tips and recipes so you can focus on the things that are important to you in this season.  I hope this episode encourages you to bring out that slow cooker and make it work for you. It doesn't have to be fancy, just an opportunity to simplify real food that feeds your family well. If this episode helped you, please share it with a friend who's feeling stretched thin right now. Sometimes, a simple reminder that homemade doesn't have to mean complicated can make all the difference. Thank you so much for joining me!   → Share this episode with another busy mom who needs simplified meals!   Our Sponsors: - A'del Natural Cosmetics - natural, U.S. made makeup, Christian and family-owned! Go to adelnaturalcosmetics.com/jocelyn Use code: FARMFEDFAMILY for 20% off your order - Inherit Clothing Company - find modest, fashionable clothes designed with Christian values Go to inheritco.com/FARMFED Use code: FARMFED for 10% off your order   Join the free Farm Family Community  Connect with Jocelyn! Free recipes, gardening tips, food preservation tutorials, and more! Follow us on Facebook

If anyone knows how to host a cozy, joyful Thanksgiving dinner, it's my friend Leah Brink. She's been welcoming anywhere from 10 to 29 family and friends around her tables for the past 15 years. Her holiday spreads could be straight out of Better Homes & Gardens or Martha Stewart Living, yet her heart for hospitality is all about warmth, gratitude and joy.In this cozy and practical episode of Funeral Potatoes & Wool Mittens, Leah shares how she plans for Thanksgiving weeks (and even months) ahead—from scheduling her PTO and deep cleaning her home to baking desserts for the freezer. She talks about making her table welcoming with a flower centerpiece from Shari at Hand Tied Floral Boutique in Brookings, South Dakota, setting the mood with simmering cinnamon and cloves on the stove, and playing her favorite soft jazz and It's the Great Pumpkin, Charlie Brown soundtrack in the background.We also dive into the heart of the meal—homemade gravy. Leah walks us through her step-by-step approach to making perfect gravy every time, plus her secret to a juicy, flavorful turkey: a 24-hour brine. You'll hear about her signature dishes like mashed potatoes and gravy, Red Lobster-style Cheddar Bay Biscuits from scratch, and her must-have baked mac and cheese.Leah also shares her family recipes, including:• Her mom's creamy fudge• Her grandma's ginger snaps• Her stepmom's Snickers bars• Her cozy beer cheese soup• And a link to festive cranberry Brie bitesGet each recipe at https://randomsweets.com/thanksgiving-hosting-and-homemade-gravy-with-leah-brink/, along with Leah's hosting and gravy-making tips—including using a Thanksgiving day “cooking template,” how she journals notes for next year, and why she believes “prep equals confidence.”So, this Thanksgiving, if you're the one making gravy, bring someone into the kitchen to learn alongside you. Or, if you're eager to learn, step up and take notes—you'll be grateful you did next year.I hope you pick up a few new ideas and feel a little more confident — and maybe even excited — about hosting Thanksgiving this year. Big thanks to my friend, Leah Brink, for sharing her warmth and wisdom around the table. Host and Producer, Staci Mergenthal⁠RandomSweets.com⁠#ourSweetMidwestLifeWebsite ⁠randomsweets.com⁠Instagram ⁠@potatoesandmittens⁠Instagram ⁠@randomsweets⁠Facebook: ⁠Funeral Potatoes & Wool Mittens⁠Facebook ⁠Random Sweets⁠Pinterest ⁠@staciperry⁠Email: ⁠staci@randomsweets.com⁠

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

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

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.

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