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I love getting screeners to watch and I recently got a screener for The Ruse, it is written and directed by Stevan Mena. This film was wonderful! Such a gripping thriller that kept you waiting for more. It will be released in theaters on May 16th, this Friday! Go check it out when you can. I had the pleasure of chatting with Stevan Mena over zoom and got to ask him a few questions about the film. Stevan recommended a Captain Morgan and Coke for the drink, but I also used ChatGPT to create a fun themed cocktail for you to make.If you are curious, The Ruse is about an in-home caregiver who fears for her life after being assigned to a mysterious elderly patient in a remote seaside home. Go to https://therusemovie.com/ to find a theatre near you.

➡️ Join 321,000 people who read my free weekly newsletter: https://newsletter.scottdclary.com➡️ Like The Podcast? Leave A Rating: https://ratethispodcast.com/successstoryDr. Kyle Landry is the President and Co-Founder of Delavie Sciences, a skincare company dedicated to developing innovative, science-backed products. He earned his Master's and Ph.D. in Food Science from the University of Massachusetts Amherst. Dr. Landry conducted postdoctoral research on extremophiles—organisms that thrive in extreme environments—at Harvard Medical School under the mentorship of Dr. David Sinclair. Their collaboration led to a partnership with government space agencies to address challenges associated with long-duration space travel, resulting in the discovery of novel extremophiles, including Bacillus Lysate. This research inspired the founding of Delavie Sciences, aiming to tackle common skin concerns, particularly aging.➡️ Show Linkshttps://www.instagram.com/kylelandryphd/https://www.linkedin.com/in/kyle-landry-phd-44513a40/ https://www.delaviesciences.com/ ➡️ Podcast SponsorsHubspot - https://hubspot.com/ Delavie Sciences - https://www.delaviesciences.com/ (Code: Success for 25% off on all products *not including bundles or the flex wand)Vanta - https://www.vanta.com/scott Federated Computer - https://www.federated.computer Cornbread Hemp - https://cornbreadhemp.com/success (Code: Success)Create Like The Greats Podcast - https://podcasts.apple.com/lu/podcast/create-like-the-greats/id1653650073 FreshBooks - https://www.freshbooks.com/pricing-offer/ Bank On Yourself - https://www.bankonyourself.com/scott Stash - https://get.stash.com/successstory NetSuite — https://netsuite.com/scottclary/ Indeed - https://indeed.com/clary➡️ Talking Points00:00 - Intro05:11 - Kyle's Journey & Origin Story10:28 - Alternate Career Paths13:00 - Solving Big Problems with Food Science16:32 - Shocking Food Realities20:53 - The Bean Sprout Breakthrough26:52 - Reinventing Sunscreen31:37 - A Scientist's Daily Routine35:11 - NASA-Level Bean Sprouts42:30 - Health & Fitness Hacks45:58 - Sponsor Break48:36 - Supplement Industry Secrets56:39 - Must-Have Skincare Ingredients59:52 - Hidden Dangers in Ingredients1:09:25 - Challenges in Launching New Research1:13:41 - Where to Invest Time & Energy1:15:54 - Sponsor Break1:18:06 - Advice for Ambitious Entrepreneurs1:26:36 - Kyle's Weakness as an Entrepreneur1:28:33 - Facing Imposter Syndrome1:31:06 - Balancing Work & Family2:00:00 - Breaking Out as an Artist2:08:28 - Kyle's Ultimate Life LessonSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Nosferatu is a remake, or a reimagining of the classic film from the 1922 film, Nosferatu: A Symphony of Horror. It's available to stream on Peacock, the 1922 version is available to watch on many streaming services for free. Watch the remake if you want to. I do have one spoiler in this episode, my bad, it's not a big spoiler, just about two characters that die. Enjoy the podcast episode.Nosferatu Cocktail (monin.us):Ingredients1 1/2 oz. premium bourbon1/2 oz. Monin Blood Orange Syrup1/2 oz. Monin Cinnamon Syrup3/4 oz. fresh lemon juice1/2 oz. simple syrupDirectionsChill serving glass.Pour ingredients into mixing glass with 2/3 ice in order listed.Cap, shake and strain into chilled serving glass.Add garnish and serve.The Drop of Blood (tablemagazine.com):Ingredients  2 oz Vodka 1 oz Cointreau 2 oz White Grape Juice ½ oz Fresh Squeezed Lemon JuicePrep DirectionsPrepare your garnish first by soaking rose petals in grenadine.Allow those to soak until the petals abord some of the color.DirectionsAdd ice to a cocktail shaker then add vodka, Cointreau, white grape, and lemon. Shake until frost forms on the outside of the shaker.Double strain pour into a chilled Coupe glass.Garnish with a petal by dripping the grenadine into the drink and dropping in the petal. The grenadine will fall to the bottom of the glass. This mimics a drop of blood.Nosferatu Drinking Game (reeldrinkinggames.com):Take a sip when:Nosferatu (the vampire) appears on screen.Someone refers to Nosferatu by another name (e.g., Count Orlok).You see an eerie shadow or silhouette.There's an intense stare or creepy smile from Nosferatu.Take two sips when:A character screams or shows intense fear.There's a classic horror movie trope (like a jump scare).Someone mentions the town or castle.The vampire uses supernatural powers.Take a gulp when:There's a close-up of Nosferatu's face.A character gets bitten.The film references the original 1922 movie.Nosferatu's plan is thwarted or disrupted.Finish your drink when:Thomas escapes Nosferatu lays pipe As always, drink responsibly and with others. Follow or subscribe wherever you listen to the podcast. Follow me on Instagram and Twitter at @Line_Drunk.

Raise your wands Libration Nation! This week's book is Carry On by Rainbow Rowell a magical mages story about Simon Snow, the worst chosen one ever according to his roommate and nemesis, Baz. Carry On is the first book in a trilogy and is a ghost story, a love story and a mystery. It has just as much kissing and talking as you'd expect from a Rainbow Rowell story - but far, far more monsters. My guest this week is Rachel Yorkshire, she lives in Richmond with her wife Marissa and their very spoiled dog. She and her wife both post their bookish endeavors and reviews over on their bookstagram lesbereaders, and they would love for you to give them a follow. If she's not reading, Rachel is probably daydreaming, laughing with friends, or bothering her dog. In this story Simon is known for devouring Sour Cherry Scones, so our drink pages homage to that with a Tart Cherry Cocktail! Sparkling Cherry Lime Mocktail (from a life delicious) Ingredients1/4 cup Frozen Cherries (dark, sweet & red tart)1/2 lime juice2 tbsps Tart Cherry Juice, unsweetenedIceSparkling WaterGarnish with fresh mint and/or limeIn this EpisodeFangirl by Rainbow RowellTJ Klune BooksCasey McQuiston BooksLegends and Lattes by Travis BaldreeFandom Forward (formerly the Harry Potter Alliance)Tumblrarians List from my friend Kate Tkacik's Tumblr (I miss those days so much!)

Hello Libration Nation! This week we are discussing the classic series Animorphs by K.A. Applegate. Animorphs is a collection of 54 middle-grade books in which five young adults are gifted the power to morph into animals. It was a bit of a cult phenomenon when it was originally published in the late '90s and has recently seen a resurgence online.My guest is Fiona Fenn. Fiona is an author of fantasy novels that put complicated “heroes” front and center. A fan of villains, redemption arcs, and intense explorations of healing in all its forms, her debut novel, The Crack at the Heart of Everything, is a love letter to every villain who wanted to do better but never got the chance.I so enjoyed this conversation with Fiona, talking about the Animorphs series and her love for it, as well as her experience writing and publishing her first novel and everything that goes into this process.Our drink this week is a Flying Saucer, as the Animorphs series begins with the kids meeting an alien who has flown to EarthFlying Saucer Recipe (from Bevvy.com)INGREDIENTS1 oz Amaretto Di Saronno liqueur1 oz Kahlua coffee liqueur3 oz cream3 oz iceCombine in blender until smooth and creamy, serve with cinnamon stick for garnish!In this EpisodeFiona Fenn's WebsiteBuy The Crack at the Heart of Everything by Fiona FennMichael Grant Gone seriesTiny Fox PressAnimorphs AloudQueer Liberation LibraryKA Applegate WebsiteFree Animorphs PDFsFiona Fenn's Substack

Clinton Maynard is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes. This week Sarah whips up Creamy vegetarian pumpkin pasta bake. Ingredients1.8kg Kent pumpkin, peeled, diced into 1.5cm piecesOlive oil spray (or olive oil)500g dried rigatoni pasta50g butter, chopped1 large brown onion, chopped2 garlic cloves, chopped1 tsp ground allspice1/4 tsp ground cloves2 tsp vegetable stock powder300ml thickened cream1 cup chopped kaleOptional:200g bread, crust discarded, chopped2 tbsp pepitas8 cherry bocconcini Method1. Preheat oven to 200C/180C fan-forced. Grease and line a large baking traywith baking paper. Grease a large baking dish.2. Place pumpkin on prepared tray. Spray or drizzle with oil. Season with salt andpepper. Bake for at least 25 minutes or until pumpkin is tender. I like to bakefor longer so the pumpkin has a more caramelised flavour.3. When the pumpkin is almost finished, massage chopped kale with 1tbs of oliveoil (in a bowl). Once massaged, add the kale to the same tray as the pumpkinfor about 5 minutes to crisp. Keep an eye on it because it cooks quickly!4. Meanwhile, cook pasta following packet directions. Drain, reserving 1/2 cupcooking liquid.5. Melt butter in a large deep ovenproof frying pan over medium heat. Add onionand garlic. Cook, stirring for 6 minutes or until onion softens. Add spices.Cook, stirring, for 1 minute or until fragrant. Add stock powder, cream andmilk. Bring to a simmer. Cool 10 minutes.6. Place 3/4 of the roasted pumpkin and cream mixture in a food processor.Process until mixture is smooth. Combine pasta, pumpkin sauce, 3/4 cupparmesan, kale, remaining roasted pumpkin and reserved cooking liquid in alarge bowl. Season with salt and pepper. Place in prepared baking dish.7. Optional: Process bread until coarse crumbs. Combine breadcrumbs, pepitasand remaining 1/4 cup parmesan (or vegetarian hard cheese) in a small bowl.Sprinkle over pasta. Top with bocconcini. Spray with oil. Bake for 20 minutesor until top is golden. Serve with salad.See omnystudio.com/listener for privacy information.

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Watch our live video stream on Facebook and YouTube! Happy feast of St. John of the Cross! On today's show, Matt Swaim and Anna Mitchell welcome Kris McGregor to reflect on some of his writing and teaching. Other guests include pastoral counselor Kevin Prendergast with tips on managing stress during the holidays, and Dr. John Bergsma on what we learn about Christ and His Church from Paul's letter to the Ephesians. Plus news, weather, sports and more… ***** St. John of the Cross Almighty Father,you endowed John of the Crosswith a spirit of self-denialand a love of the Cross.By following his example,may we come to the eternal vision of your glory.We ask this through our Lord Jesus Christ, Your Son,who lives and reigns with You and the Holy Spirit,God, for ever and ever. Amen. ***** RECIPES FROM RITA Salted maple caramel sauce Ingredients1/3 cup butter1 cup light brown sugar, packed1/2 cup whipping cream, unwhipped1/4 cup pure maple syrup1 teaspoon vanillaCoarse salt – start with 1/8 teaspoon InstructionsPut butter in pan over medium heat and cook until melted.Pour in brown sugar slowly, whisking constantly until well mixed and melty. It will look grainy. That's OK.Pour in cream, whisking constantly.Bring to gentle boil and cook, whisking occasionally, for several minutes, until it's to your liking, thickness wise. This took about 4 minutes.Remove from heat, stir in syrup and vanilla.Stir in salt to taste.Store, covered, in refrigerator up to 3 weeks, and warm before using.Switch it up!Leave salt out.Swap out vanilla with a couple splashes of bourbon or rum. Simple hot fudgy chocolate sauceA riff on the classic hot fudge, this sauce is super fast to make, with a similar consistency. Ingredients1 can, 14 oz, sweetened condensed milk (not evaporated milk)6 oz bittersweet/dark or semi-sweet chocolate chips or bars, chopped – a cup or so3 tablespoons butter1 teaspoon vanilla or chocolate extract InstructionsPut everything but in a saucepan and cook, whisking constantly, over medium heat until chocolate is smooth, and mixture looks glossy. Stir in vanilla.Store, covered, in refrigerator up to 3 weeks, and warm before using.Cinnamon hot fudgy sauceStir in 1/2 teaspoon or so cinnamon with milk, etc.Gift giving tipsPour into microwave safe jar.Indicate serving and storing instructions on the gift label. ***** Dr. Jeffrey Morrow is online at ascensionpress.com. Full list of guestsSee omnystudio.com/listener for privacy information.

Somehow, this makes one of the best pumpkin pies ever. Maybe it is the bourbon, but you certainly don't taste it. This recipe is found in The Church Supper Cookbook: A Special Collection of Over 400 Potluck Recipes from Families and Churches Across the Country, Rodale Press, Copyright 2005. Ingredients1 unbaked 9” pie shell1 tbsp. meltedshortening2 large eggs1/2 c. brown sugar2 tbsp. molasses1/2 tsp. salt1 tsp. ginger2 tsp. cinnamon1/4 tbsp. cloves2 c. solid-packed canned pumpkin1-1/2 c. light cream1 tbsp. bourbon whiskey Instructions Brush pie shell lightly with shortening. Preheat oven to 450ºF. Beat eggs with brown sugar, molasses, salt, ginger,...Article Link

[RECIPE IN SHOW NOTES] Today on the show, Simon and I celebrate our love for instant noodles and take you through the basics of getting dry instant noodles perfect. (There are ways to make them AMAZING.) As always, I vouch for undercooking the noodles. Simon makes them incredible by FRYING the freshly boiled noodles in a hot pan with a bit of oil. And if you've got kids? Leave out the spicy chili! Want more food tips? Check out the 5 Minute Food Fix Instagram.   RECIPE: (serves 1) INGREDIENTS1 packet Mi Goreng Any vegetables that need cooking optional: a peeled, halved boiled egg METHODGet a small pot of water on the boil.Prepare a bowl, chopsticks, any additional topping sauces like Srirracha, and something you can pop in the pot to enhance your noodles, eg., a couple of pieces of broccoli, some frozen peas, a boiled egg. When the water is boiling, add the vegetables that need cooking, eg., your peas and broccoli, then add in the brick of noodles. Cook for less than 2 minutes, drain the whole pot well, then return the noodles to a heated frypan where you've already warmed up a teaspoon of neutral oil. Fry while adding the seasonings. Stir until everything is well mixed, eat immediately.See omnystudio.com/listener for privacy information.

Hello listeners! Put on your chef hats, twirl those rolling pins, and prepare for ascension through science's best cookie with all of its psychological and medical repercussions with our guest, Lily Filipowska! See below for the full recipe:Ingredients1¾ cups (218.75 g) all-purpose flour½ teaspoon (0.5 teaspoon) baking soda14 tablespoons unsalted butter, divided¾ cup (165 g) dark brown sugar½ cup (100 g) granulated sugar1 teaspoon salt2 teaspoons vanilla extract1 egg1 egg yolk1¼ cups (225 g) semisweet chocolate chipsInstructions  Preheat oven to 375 degrees F. Line 2 large (18x12-inch) baking sheets with parchment paper.In a medium bowl, whisk together the flour and baking soda; set aside.Heat 10 tablespoons of the butter in a 10-inch stainless steel or cast iron skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling the pan constantly until the butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer the browned butter to a large heatproof bowl. Stir the remaining 4 tablespoons butter into the hot browned butter until completely melted. Set aside and let cool to room temperature.Add both sugars, salt, and vanilla to the bowl with the butter and whisk until fully incorporated. Add the egg and egg yolk and whisk until the mixture is smooth with no sugar lumps remaining, about 30 seconds. Let the mixture stand for 3 minutes, then whisk for 30 seconds. Repeat the process of resting and whisking 2 more times until the mixture is thick, smooth, and shiny. Using a rubber spatula or wooden spoon, stir in the flour mixture until just combined, about 1 minute. Stir in the chocolate chips and give the dough a final stir to ensure there are no hidden flour pockets.Scoop the dough into 16 even portions, each about 3 tablespoons, and arrange them 2 inches apart on the prepared baking sheets, 8 dough balls per sheet.Bake the cookies 1 tray at a time until the cookies are golden brown but still puffy, and the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating the baking sheet halfway through baking. Transfer the baking sheet to a wire rack and allow cookies to cool completely before serving. Cookies can be stored in an airtight container at room temperature for up to 3 days.

You've finally done it - opened your bar, launched your spirit, won your first cocktail competition. So now what do you do? Time to call today's guests!Since the moment I met them, Alex Chatwin and Alex Irving, Co-Founders of LX PR, have been Lush Life's number-one fans, and it is such a privilege to have them on the program with me. These women have grown their company to be one of the most respected drinks PRs not only in London but all over the world.Today, they share the story of how they became LX, as well as give some great tips for anyone starting a new brand. So if you are a new bar or a spirit, this episode is for you!As they are both named Alex, you can always see who is who on Youtube, where you can find a video of this episode plus all the other Lush Life episodes as well as a whole lot more; just head to youtube.com/@lushlifemanual that's youtube.com/@lushlifemanual!Since we have two guests, we have to have two cocktails of the week. I asked them to name two of their favorite cocktails, and they both picked classics. Alex Irving picked the Gin Martini with a twist, and Alex Chatwin picked the French 75! Here is the French 75:INGREDIENTS1 ounce Cognac or Gin½ ounce Lemon juice½ ounce Simple Syrup3 ounces ChampagneMETHODAdd the gin or cognac, sugar syrup, and lemon juice to a cocktail shakerAdd ice and shakeStrain into a flute glass and top with ChampagneStir gentlyGarnish with a lemon peelFor Alex Irving's cocktail, the Gin Martini, you can find it here: https://alushlifemanual.com/classic-gin-martini-recipeYou'll find this recipe, more classic cocktail recipes, and all the cocktails of the week at alushlifemanual.com, where you'll also find most of the ingredients in our shop.Full Episode Details: https://alushlifemanual.com/master-drinks-pr-with-alex-chatwin-alex-irving-----Become a supporter of A Lush Life Manual for as little as $5 - all you have to do is go to patreon.com/lushlife.Lush Life Merchandise is here - we're talking t-shirts, mugs, iPhone covers, duvet covers, iPad covers, and more covers for everything! And more! Produced by Simpler MediaFollow us on Twitter and InstagramGet great cocktail ideas on PinterestNew episodes every Tuesday, usually!!

On February 4th, the world will be celebrating International Pisco Sour Day, and it's a great cocktail. Our two guests reveal why Pisco should be enjoyed for more than just one day and in way more than just one cocktail.Suyo Pisco was truly meant to be. Alex Hildebrandt and Ian Leggett, co-founders of Suyo Pisco, happened upon each other while working in the same office. Both are half-Peruvian and half-American, and both had the vision it took to create something that bridged both worlds. That something is Suyo Pisco.It's great to have them both with us today to explore the journey it took to bring the liquid to bottle. But before we get to it, do you want to enjoy a tasting of Suyo Pisco? Well, buy yourself a bottle and then tune into Lush Life YouTube Channel. Yes, Alex and Ian led me through a tasting, but you can only find it on my youtube channel, where you can also watch this entire episode plus all the other Lush Life episodes, as well as a whole lot more! So heck out the Lush Life Youtube Channel!! Just head to youtube.com/@lushlifemanual that's youtube.com/@lushlifemanual!Our cocktail of the week is El Capitàn:INGREDIENTS1.5 oz SUYO Pisco No. 1 Quebranta1.5 oz Sweet VermouthOrange peelMETHODAdd all the ingredients to a mixing glassAdd iceStir, stir, stirStrain into a coupe glass.Express orange peel for aromatics and garnish.And don't worry; you can find a recipe for the Pisco Sour, more pisco cocktail recipes, and all the cocktails of the week at alushlifemanual.com, where you'll also find some of the ingredients in our shop.Full Episode Details: https://alushlifemanual.com/suyo-pisco-with-alex-hildebrandt-and-ian-leggett-----Become a supporter of A Lush Life Manual for as little as $5 - all you have to do is go to patreon.com/lushlife.Lush Life Merchandise is here - we're talking t-shirts, mugs, iPhone covers, duvet covers, iPad covers, and more covers for everything! And more! Produced by Simpler MediaFollow us on Twitter and InstagramGet great cocktail ideas on PinterestNew episodes every Tuesday, usually!!

When making cocktails, do you ever feel like something's missing? One of our guests today did, and he made it his mission to fill that void. Chris Tanca, Founder of Cordusio, was that man. He was trying to make a cocktail and could find the spirit with the exact flavor profile he was looking for. So he created it, and now Cordusio, the world's first red berry aperitif, is hot off the presses.In fact, I met Chris at Venice Cocktail Week at the end of September for the first official launch of this new spirit. He's here with me now with Daniela Garcea, the Global Brand Activator, to reveal what it took to produce this gorgeous liquid and what their plans for it are. But before you get to meet him, did you know that you can now watch this episode plus all the other Lush Life episodes as well as a whole lot more on Youtube, so check out the Lush Life Youtube Channel!! Just head to youtube.com/@lushlifemanual that's youtube.com/@lushlifemanual! Our Cocktail of the week is the Cordusio Tonic, their deceivingly simple & surprisingly delicious signature cocktail. A classic reimagined with a twist.INGREDIENTS1 part Cordusio3 parts premium tonic 1-2 raspberriesMETHODGenerously fill glass with icePour Cordusio & top with tonicCarefully mix with a bar spoonGarnish with 1-2 raspberriesYou'll find this recipe, more cocktail recipes, and all the cocktails of the week at alushlifemanual.com, where you'll also find all the ingredients in our shop.Full Episode Details: https://alushlifemanual.com/cordusio-with-chris-tanca-and-daniela-garcea-----Become a supporter of A Lush Life Manual for as little as $5 - all you have to do is go to patreon.com/lushlifeLush Life Merchandise is here - we're talking t-shirts, mugs, iPhone covers, duvet covers, iPad covers, and more covers for everything! And more! Produced by Simpler MediaFollow us on Twitter and InstagramGet great cocktail ideas on PinterestNew episodes every Tuesday, usually!!

Kayla and Taylor discuss the themes and major beats of Yaa Gyasi's 2020 novel Transcendent Kingdom. Topics include neuroscience, the trauma of addiction, and the hip-hip-hypocrisy of religion.This week's drink: Gray Matter (made by Taylor!)INGREDIENTS1.5 - 2oz ginJuice from ½ grapefruit½ TB rosemary simple syrup4 dashes plum bittersINSTRUCTIONSIn a shaker with ice, combine gin, rosemary simple syrup, grapefruit juice, and plum bitters. Shake until chilled.Strain into a glass with ice. Garnish with rosemary sprig and grapefruit slice.To make rosemary simple syrup: combine equal parts sugar and water and bring to a boil. Once sugar is dissolved, turn heat to low, add rosemary sprigs, and simmer for 10 minutes. Turn off heat and let syrup sit for an hour. Pour into glass container. Follow us on Instagram @literatureandlibationspod.Visit our website: literatureandlibationspod.com to submit feedback, questions, or your own takes on what we are reading. You can also see what we are reading for future episodes! You can email us at literatureandlibationspod@gmail.com.Please leave us a review and/or rating! It really helps others find our podcast…and it makes us happy!Purchase books via bookshop.org or check them out from your local public library. Join us next time as we discuss The Haunting of Hill House by Shirley Jackson.Here is the cocktail recipe for the upcoming episode if you want to drink along with us!The Nellie via Carla Davis at 1428elm.comINGREDIENTS2 oz Empress 1908 Indigo Gin1 oz honey simple syrup1 egg white½ oz lemon juice (or juice from 2 lemon wedges)INSTRUCTIONSCombine gin, honey simple syrup, and egg white in a shaker; shake dry (no ice) for 20-30 seconds, as hard as you can. You can add a blender ball to help create the frothy foam you are trying to achieve with the egg white.Add ice, remove blender ball (if using), and shake again 3-5 seconds, until the shaker starts to get cold. Do not over shake, as the foam will break and fall flat.Strain into your glass of choice. Immediately before drinking, add the lemon juice to the drink for the “ghostly apparition” to appear.For the honey simple syrup: heat ½ cup honey, ½ cup sugar, and 1 cup water and bring to a simmer. Let cook until desired thickness. Note: it will appear thin and runny in the pan, but when cooled, it will have a thicker syrup consistency.

In this week's bonus episode, Kayla and Taylor discuss the 2015 film version of Carol. Topics include 1950s aesthetics, Angry Harge, and how much we love Cate Blanchett.Follow us on Instagram @literatureandlibationspod.Visit our website: literatureandlibationspod.com to submit feedback, questions, or your own takes on what we are reading. You can also see what we are reading for future episodes! You can email us at literatureandlibationspod@gmail.com.Please leave us a review and/or rating! It really helps others find our podcast…and it makes us happy!Purchase books via bookshop.org or check them out from your local public library. Join us next week as we discuss Transcendent Kingdom by Yaa GyasiHere is the cocktail recipe for next week's episode if you want to drink along with us! Gray Matter (made by Taylor!)INGREDIENTS1.5 - 2oz ginJuice from ½ grapefruit½ TB rosemary simple syrup4 dashes plum bittersINSTRUCTIONSIn a shaker with ice, combine gin, rosemary simple syrup, grapefruit juice, and plum bitters. Shake until chilled.Strain into a glass with ice. Garnish with rosemary sprig and grapefruit slice.To make rosemary simple syrup: combine equal parts sugar and water and bring to a boil. Once sugar is dissolved, turn heat to low, add rosemary sprigs, and simmer for 10 minutes. Turn off heat and let syrup sit for an hour. Pour into glass container. 

Kayla and Taylor discuss the themes and major beats of Patricia Highsmith's 1952 novel The Price of Salt (or, Carol). Topics include the interesting publication history of the book, positive character development (we love to see it), and the importance of happy endings in queer stories.This week's drink: Sloe Gin Fizz via liquor.comINGREDIENTS1 ½ oz sloe gin1 oz lemon juice, freshly squeezed¾ oz simple syrupClub soda, to topGarnish: lemon wedge, cherryINSTRUCTIONSAdd the sloe gin, lemon juice, and simple syrup into a cocktail shaker with ice, and shake until well-chilledFill a highball or Collins glass with ice and strain the contents of the shaker into the glassTop with club sodaGarnish with a lemon wedge and a cherryCurrent Reads and Recommendations:Nothing to report this week!Follow us on Instagram @literatureandlibationspod.Visit our website: literatureandlibationspod.com to submit feedback, questions, or your own takes on what we are reading. You can also see what we are reading for future episodes! You can email us at literatureandlibationspod@gmail.com.Please leave us a review and/or rating! It really helps others find our podcast…and it makes us happy!Purchase books via bookshop.org or check them out from your local public library. Join us next time as we discuss Transcendent Kingdom by Yaa GyasiHere is the cocktail recipe for the upcoming episode if you want to drink along with us!Grey Matter (created by co-host Taylor!)INGREDIENTS1.5 oz ginGrapefruit juice.5 - 1 oz rosemary simple syrupINSTRUCTIONS1. Make rosemary simple syrup: Boil 1 cup water and 1 cup sugar until sugar is dissolved. Add several rosemary springs ans simmer 10 minutes. Turn off the heat and let syrup sit about an hour.2. In a cocktail shaker filled with ice, add the gin, grapefruit juice, and rosemary syrup. Shake well.3. Strain into a class with ice. Garnish with a rosemary sprig.

I hear the ads ZB is running for Downtown Abbey competition and so with this being Anzac weekend, I thought we might look at something of that era, not just the usual Anzac Day biscuit. Downtown Abbey is a worldwide TV series sensation – plus there are movies.It was the most watched television series on both ITV and PBS, and subsequently became the most successful British costume drama series since the 1981 television serial of Brideshead Revisited.By the third series, it had become one of the most widely watched television shows in the world.People became so interested in the kitchen and house management parts of the series that it resulted in Penguin re-printing an absolute classic book - Arabella Boxer's Book of English Food.It's a disjointed but charming collection of recipes and stories of food of the Edwardian era – the time Downtown Abby was set in.That said simplicity in the Edwardian era in a grand home was very different to the poorer classes.A quick pre-dinner drink would involve handing around 7-9 different canapes, most of them hot. (And mind the white carpet when you bite!)Dinner parties were often much bigger than Downtown shows. Hunting weekends were for 40 plus people not the 14 or so you see in Downtown.The kitchen was cooking – literally and figurativelySadly WW2 arrived so quickly- only 20 years later, that the 20 or so years of ‘Edwardian-style' living disappeared and with the many inventions made by the advance of WW2, food after that time was forever changed.It was an era of sheer elegance in every way.Smoked Fish KedgereeThe lime and coconut give this kedgeree a truly delicious flavour.Ingredients1 onion, peeled and finely chopped2 tsp finely grated or minced ginger1 tblsp oil1 green pepper, deseeded and diced1 1/2 cups long grain rice600 grams smoked trevally fillet1 tblsp oil1 tblsp curry powder2 tsp ground coriander2 tsp ground cumin1 cup coconut cream1 tblsp freshly chopped coriander1/2 tsp finely grated lime or lemon rind2 tblsp fresh lime or lemon juice2 hard boiled eggsMethod1. Heat the first measure of oil in a large pan or saucepan and cook the onion for 5 minutes until soft but not brown. Add the pepper and cook for a further 3 minutes until just tender. Add the pepper and cook for a further 3 minutes until just tender.2. Cook the rice in boiling salted water for 12 minutes until tender. Rinse under hot water and drain well.3. Skin and remove any bones form fish, flake or chop roughly.4. Heat the second measure of oil, stir in curry powder, ground coriander and cumin until frothy, pour in the coconut cream, freshly chopped coriander, lime rind and juice.5. In a large saucepan, combine cooked onions and peppers, cooked rice, smoked fish and curry mixture. Heat gently stirring carefully to prevent burning. Or use a microwave proof bowl covered with plastic wrap and heat on high for 4 minutes.6. Cut the hard boiled eggs into about 8 pieces each, mix into the kedgeree. Serve immediately.Cooks TipsCoriander gives this spicy version of kedgeree a unique flavour. If you don't have any available, use parsley. The flavour will not be the same, but it is a good alternative.Anzac BiscuitsIngredients1 cup flour1 cup sugar1 cup rolled oats1 cup desiccated coconut175 grams butter2 tablespoons golden syrup1 teaspoon vanilla essence1 teaspoon baking soda2 tablespoons boiling waterMethodPreheat the oven to 180ºC. Lightly grease 1-2 baking trays or line with baking paper.In a large bowl, sift flour with a good pinch of salt. Stir in the sugar, rolled oats and coconut and make a well in the centre.In a saucepan, melt the butter, golden syrup and vanilla essence together.Dissolve the baking soda in the boiling water. Mix into the melted butter and quickly pour into the well. Mix all the ingredients together quickly.Roll tablespoonfuls of the mixture into balls and place on the prepared trays. Flatten with the tines of a floured fork.Bake in th...

Join Caroline Wilson and Corrie Perkin for Ep 210 – Healthy Distance, Healthy Perspective.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 12 years in a row.MOTHER'S DAY LIVE EVENT – TICKETS ON SALE NOWThanks to Red Energy you're invited to join us for our first live podcast event WHEN: Thursday 5th of MayWHERE: Bell's Hotel, 157 Moray Street South MelbourneTIME: 5.30pm – 7.30pmCOST: $60 (includes light refreshments and drink on arrival)Proceeds from this event will assist the Breast Cancer Network of AustraliaBOOKING: https://ballparkentertainment.com.au/tickets/dstm-mothers-day-liveThis week we discuss;The Lifetime Achievement Award bestowed on Caro by the Melbourne Press Club at the 2022 Quill Awards. Watch the video tribute to Caro HERE.The Tom Morris Affair: from attacked to attacker – and then sacked - in just two daysRead Megan Barnard's statement HERE. The problem with Luke Beveridge and trouble at the Western Bulldogs.In The Cocktail Cabinet for Prince Wine Store, Myles introduces us to the Firkin Whiskey Co.Head to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.In BSF;The Mitford Vanishing by Jessica FellowesDeep Water at the moviesLiz's Date and Almond Balls (see recipe below)Plus in 6 Quick Questions we discuss the fall-out from the Kimberly Kitching ‘mean girls' claims, reminisce on favourite Elvis songs and movies, Crepe Myrtle is our Caro's fav autumn bloom and touch on a heart-warming footy story and a fun fact.JOIN US FOR FOOTY TIPSTo join our tipping competition head to www.tipping.sen.com.au HERE. Search for the 'Don't Shoot the Messenger Podcast' competition - if you're prompted to provide a league code it's TMJJAS44.Listen out for the bonus episode of Dear Caro and Corrie and send us your question to feedback@dontshootpod.com.auTo receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.LIZ's DATE & ALMOND BALLSMakes about 12 balls (I usually make a double batch as they freeze well and keep for quite a while in the fridge)INGREDIENTS1 cup dried pitted Medjool dates1 cup whole almonds1/4 cup desiccated coconut1/2 teaspoon vanilla extract1/4 teaspoon saltExtra desiccated coconut, for rollingDESCRIPTIONNB: don't forget to soak the dates first. The double quantity makes 26 balls of 27-29g each (ave 28g per ball). The food food processor struggles to cope when all ingredients are added at once, so best to blend the dry ingredients firstDIRECTIONSSoak the dates in a bowl of warm water for 20 minutes. Drain the water.Pulse the almonds, salt and 1/4 cup coconut in food processor until coarsely ground.Add the soaked dates to a food processor along with the vanilla extract. Process until smooth and well combined.Form tablespoons full of mixture into balls. Roll in the extra desiccated coconut.Store bliss in an airtight container in the fridge or freezer.

Rich and hearty, this farro soup from Denise Powers demands just as personality-driven a cheese. Emily's choice is bright orange – but not for reasons you'd think! Caroline, meanwhile, goes for a Southern French red with a ton of herbaceousness.Zuppa di farro, farro soup, soup d'épeautre recipe:Ingredients1 c of dried borlotti beans3/4 c of farro (spelt), rinsed3-4 pieces of pancetta (in France, I use lardons in a pinch); vegans can drop this altogether1 carrot, diced1 onion, diced1 branch of celery, diced1 clove of garlic, minced1 fresh sprig of rosemary, minced6 sage leaves, minced 1 good sploosh of tomato paste (if I have those 70 ml cans, I use the whole can; otherwise, a rounded tablespoon)1 pinch of ground cloves2 pinches of ground cinnamona generous grating of fresh nutmeg (a teaspoon)a palmful of dried marjoramsaltolive oil (for cooking)olive oil (for drizzling--optional)Cook the beans until tender in a litre or so of water. You can soak them overnight and then cook the next day for 2-3 hours or cook them in a pressure cooker for about 45 minutes (15-minute slow release). Strain the beans and reserve the cooking liquid. Puree about half the beans (I use a stick blender or just mash them up until it's mostly mush with some whole beans or bean pieces still recognizable). Set aside.In a heavy-bottomed stock pot, sauté the pancetta in olive oil to render the fat, then cook the veggies, garlic, sage, and rosemary until soft and fragrant, about 10-15 minutes. Add the tomato paste and blend thoroughly with the veggie mixture, allowing all the flavors to meld for about 5 minutes. Then add the beans and some salt, mixing thoroughly so that it's all a kind of pinkish paste. Cook for a couple more minutes.Add the bean cooking liquid, the dry spices and the marjoram. Stir thoroughly until the mixture has an even consistency. Add water if necessary. Bring to a boil, then reduce the flame to a simmer and add the farro. Cover and cook until the farro is soft, about 30 minutes if you're using pearled farro, closer to an hour if you're using the whole grain version. Add salt and pepper to taste. Finish with a dash of nutmeg and serve with a drizzle of olive oil (infused with pepperoncini for a kick)This is even better the next day when the flavors have had time to set. Add water as necessary to reheat. It also freezes well.  Find Us OnlineWebsite: https://www.parisundergroundradio.com/cheztoiFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.comHost: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.comProducer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.comMusic CreditsTheme music by “A Night Alone” by TrackTribehttps://www.youtube.com/watch?v=HIcecTd3dTIAbout UsMaybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration. Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi. If you have a recipe you would like to contribute, please email hello@ParisUndergroundRadio.com. We would love to hear from you!

Baby, it's (getting) cold outside! You're out here, trying to keep yourself healthy and tell any yucky colds and flu to keep it pushin'. But could you be doing more? We invited Kira Buckley, of HeyyHealer, to talk about how we can better take care of ourselves as temperatures get cooler.  Curious about integrating herbs and supplements into your daily regimen? Want to know what a session with an herbalist look like? Press play.You can see more from Kira on her website, Instagram or Facebook.Kira was so gracious to give us her fire cider recipe! Some people like to bury their fire cider jar in the ground for a month and then dig it up during a great feast to celebrate the changing of the seasons.Ingredients1 medium organic onion, chopped10 cloves of organic garlic, crushed or chopped2 organic jalapeno peppers, choppedZest and juice from 1 organic lemon1/2 cup fresh grated organic ginger root 1/2 cup fresh grated organic horseradish root1 Tbsp. Turmeric powder 1/4 tsp. Cayenne powder 2 Tbsp. of dried Rosemary leavesOrganic apple cider vinegar (enough to cover roots, fruits and herbs)1/4 cup of raw, local honey, or to tasteDirectionsPrepare your roots, fruits, and herbs and place them in a quart-sized glass jar. If you've never grated fresh horseradish, be prepared for a powerful sinus-opening experience!Pour the apple cider vinegar in the jar until all of the ingredients are covered and the vinegar reaches the jar's top.Use a piece of natural parchment paper under the lid to keep the vinegar from touching the metal, or a plastic lid if you have one. Shake well.Store in a dark, cool place for a month and remember to shake daily.After one month, use cheesecloth to strain out the pulp, pouring the vinegar into a clean jar. Be sure to squeeze as much of the liquidy goodness as you can from the pulp while straining.Next comes the honey. Add and stir until incorporated.Taste your cider and add more honey until you reach the desired sweetness.Support the show (https://www.patreon.com/chakrasandshotguns)

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Vallery starts listing them at 0:43) before starting the episode.Ingredients1/2 cup (1 stick/113 grams) unsalted butter1 cup (125 grams) self-rising flour (see Author Notes)1 cup (200 grams) granulated sugar1 cup (240 milliliters) whole milk1 teaspoon kosher salt1 cup (150 grams) fresh or frozen blueberriesVanilla ice cream, for servingOne-Bowl Blueberry BuckleHeat the oven to 375°F and place a rack in the middle of the oven. Place the butter in a 9x5-inch loaf pan and put it in the hot oven. When the butter has melted, remove the pan from the oven.Meanwhile, whisk together the flour, sugar, milk, and salt in a large bowl (it's okay if the batter is a little lumpy). Pour the batter into the pan with the melted butter and use a spoon to lightly mix it. There should be visible streaks of melted butter that don't get completely mixed; this yields the buttery, caramelized edges.Place the blueberries on top of the batter in an even layer. Bake until the top is golden brown all over, 50 to 60 minutes. (If you remove it too early, the buckle will indeed “buckle” in the middle and fall—which would still be tasty, though sunken!) Wait until it's golden all over the top and set in the center. Place the buckle on a cooling rack for 10 minutes before serving warm with a scoop of ice cream.Have a recipe you'd like to hear us cook? Email it to us at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Vallery starts listing them at 0:43) before starting the episode.Ingredients1/2 cup (1 stick/113 grams) unsalted butter1 cup (125 grams) self-rising flour (see Author Notes)1 cup (200 grams) granulated sugar1 cup (240 milliliters) whole milk1 teaspoon kosher salt1 cup (150 grams) fresh or frozen blueberriesVanilla ice cream, for servingOne-Bowl Blueberry BuckleHeat the oven to 375°F and place a rack in the middle of the oven. Place the butter in a 9x5-inch loaf pan and put it in the hot oven. When the butter has melted, remove the pan from the oven.Meanwhile, whisk together the flour, sugar, milk, and salt in a large bowl (it's okay if the batter is a little lumpy). Pour the batter into the pan with the melted butter and use a spoon to lightly mix it. There should be visible streaks of melted butter that don't get completely mixed; this yields the buttery, caramelized edges.Place the blueberries on top of the batter in an even layer. Bake until the top is golden brown all over, 50 to 60 minutes. (If you remove it too early, the buckle will indeed “buckle” in the middle and fall—which would still be tasty, though sunken!) Wait until it's golden all over the top and set in the center. Place the buckle on a cooling rack for 10 minutes before serving warm with a scoop of ice cream.Have a recipe you'd like to hear us cook? Email it to us at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

After a few months away from the Mississippi heat and humidity, Felder Rushing is back home and has an intact garden to show for it. He always says that with proper planning and patience your garden can run by itself and actually produce. While happy to be home, Felder can not stop talking about the heat and what is happening in your southern gardens. Also because one of our callers (you're welcome Jessie) here is Java's cauliflower buffalo wing recipe:Buffalo Cauliflower Wings ( courtesy of Delish.com)INGREDIENTS1 head of cauliflower, cut into large florets1 cup all-purpose flour1 cup milk1/2 tsp. garlic powder1/2 tsp. kosher saltFreshly ground black pepper1 cup hot sauce (such as Franks)4 tbsp. melted butterRanch dressing, for servingCelery sticks, for serving (optional)DIRECTIONSPreheat oven to 450° and line two large baking sheets with parchment paper. Make batter: In a medium bowl, whisk flour, milk, and garlic powder until combined. Season with salt and pepper and whisk until the batter is smooth.Dredge cauliflower in batter until evenly coated. Shake off excess batter and transfer to prepared baking sheets. Bake until the cauliflower is crispy and golden around edges, about 20 to 25 minutes.Meanwhile make buffalo sauce. In a large bowl, whisk together hot sauce and melted butter. Toss baked cauliflower “wings” in sauce before serving. Serve with ranch dressing and celery sticks, if desired.Recipe Link See acast.com/privacy for privacy and opt-out information.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Vallery starts listing them at 0:43) before starting the episode.Ingredients1/2 cup (1 stick/113 grams) unsalted butter1 cup (125 grams) self-rising flour (see Author Notes)1 cup (200 grams) granulated sugar1 cup (240 milliliters) whole milk1 teaspoon kosher salt1 cup (150 grams) fresh or frozen blueberriesVanilla ice cream, for servingOne-Bowl Blueberry BuckleHeat the oven to 375°F and place a rack in the middle of the oven. Place the butter in a 9x5-inch loaf pan and put it in the hot oven. When the butter has melted, remove the pan from the oven.Meanwhile, whisk together the flour, sugar, milk, and salt in a large bowl (it's okay if the batter is a little lumpy). Pour the batter into the pan with the melted butter and use a spoon to lightly mix it. There should be visible streaks of melted butter that don't get completely mixed; this yields the buttery, caramelized edges.Place the blueberries on top of the batter in an even layer. Bake until the top is golden brown all over, 50 to 60 minutes. (If you remove it too early, the buckle will indeed “buckle” in the middle and fall—which would still be tasty, though sunken!) Wait until it's golden all over the top and set in the center. Place the buckle on a cooling rack for 10 minutes before serving warm with a scoop of ice cream.Have a recipe you'd like to hear us cook? Email it to us at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

What's your favorite photographic product? Want to know what our are? We could just list them here, but where's the fun in that? In this episode we talk about our favorite products, where we get them from (or how we make them), and also how we sell them. Lots of great info!Along the way we get a little sidetracked when Carl talks about "69ing" an image (he meant 86ing it -- look it up). Dan can't remember if he's supposed to tell the kids to get off his porch or his lawn. And Michael confesses to playing Bruce Springsteen's "I'm on Fire" at 45rpm so he sounds like Dolly Parton. We also share a great boozy drink recipe for the 12 Mile Limit. Ingredients1 oz. silver rum1⁄2 oz. rye whiskey1⁄2 oz. brandy1⁄2 oz. grenadine1⁄2 oz. fresh lemon juice1 lemon twist, to garnishInstructionsCombine rum, whiskey, brandy, grenadine, and juice in a cocktail shaker filled with ice; cover and shake until chilled, about 15 seconds. Strain into a chilled highball glass and top with lemon twist.Your Hosts:Michael Mowbray, M. Photog., Cr., owns Beautiful Portraits by Michael in DeForest (Madison) Wisconsin and also owns MoLight. Learn more at:www.beautifulportraits.comwww.gomolight.comDan Frievalt, M.Photog., M. Artist, Cr., owns Frievalt Photography in DePere (Green Bay) Wisconsin and also runs Seniors Unlocked. Learn more atwww.frievaltphotography.comstore.seniorsunlocked.comCarl Caylor, M. Photog., Cr., ASP-Fellow, Kodak Alaris Mentor, owns Photo Images by Carl in Iron Mountain, Michigan and also runs Carl's Coaching Corner. Learn more at:www.photoimagesbycarl.netccphotocoach.com

Join Caroline Wilson and Corrie Perkin for Ep 158.Don't Shoot the Messenger is powered by Red Energy. call on 131 806 or visit their website HERE - for real 100% Aussie electricity and gas.Thanks also to Click For Vic - get the best of Victoria delivered at www.visitvictoria.com/clickforvic or HERE.And next week The Cocktail Cabinet returns thanks to Prince Wine Store. Bringing Melbournians, the greatest wine in the world. Delivering Australia Wide. www.Prince Wine Store.com.au. Tell us about your Drink of the Summer via our social media or email feedback@dontshootpod.com.au.This week Caro and Corrie discuss Eddie McGuire's remarkable press conference following the leaking of the report into systemic racism at the Collingwood Football Club. Caro also reveals her dissapointment with Richmond coach Damian Hardwick following his marriage breakdown and the subsequent revelations of an affair with a more junior club employee.We also discuss the state of play in Washington in the aftermath of the storming of the Capitol Building.Corrie's Crush of the Week for Red Energy is Four Corners on ABC TV which turns 60 this year.In BSF - Corrie's enjoying Mr Wilder and Me by Jonathan Coe - available at My Bookshop HERE. In screen we talk about A Promising Young Woman and Far From the Madding Crowd and The Dig. Plus Caro and Corrie both have a recipe to share (see recipes below).For videos and pics make sure you follow us on Instagram or Twitter @DontShootPod.Email the show via feedback@dontshootpod.com.au.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Thanks to Clementine Donohoe for additional social media support. You can follow @clemmiedonohoe on Instagram HERE.Whole Grilled Beef Tenderloin with Caramlised Onions, Treviso and Gorgonzola Dolce.From Always Add Lemon by Danielle Alverez (available at My Bookshop HERE). Serves 6-82kg whole beef tenderloin, trimmed and tiedOlive oil, for rubbingGorgonzola Sauce600ml cream180g gorgonzola dolce1 teaspoon lemon juiceOnions2onions, peeled and sliced thinly2 tablespoons olive oil, plus extra to serve1 tablespoon Worcestershire Sauce1 tablespoon red-wine or sherry vinegar50ml red wineTo ServeI head Treviso (Corrie substituted with Radiccio and rocket)Red-wine vinegarTo make your sauce, simmer the cream slowly in a small saucepan until it is reduced by half. To avoid the cream bubbling over, keep a stainless-steel spoon in the pan as it simmers, but be careful when touching the spoon as it can be very hot. Once reduced add the blue cheese and salt and pepper, then set aside. The sauce can be rewarmed gently and just needs the lemon juice added at the end. Don’t chill and rewarm this sauce as it can split.To make your onions, heat a saute pan over a low heat. Seat the onions in the oil with a pinch of salt until they are tender and have released most of their water, about 5 minutes. Increase the heat and begin to brown them. Unlike recipes where you cook them slowly and allow them to caramelise gently, here we want to brown them quickly so that they maintain some texture and integrity. Once they are nice and brown, turn the heat back down to low and add the Worcestershire sauce, vinegar and red wine. Allow to cook out and reduce for about2 minutes and then set aside.To cook your beef, rub it gently with a small amount of olive oil, then season it liberally with salt and roughly cracked black pepper. Be sure that it has come to room temperature before you cook it. Get your grill nice and hot. Place the meat on the hottest part of the charcoal grill to try and achieve the maximum char on all sides. The browning process should take around 8-10 minutes depending on the size of the beef and the heat coming from your grill. At this stage check the temperature. You’re looking for 50degrees C for rare and 51- 56 degrees C for medium-rare. If the meat is not quite there yet, keep cooking it on the cooler sections of the grill and rotate it until the desired temperature is achieved. As soon as the meat is ready remove it from the grill and wrap it tightly in aluminium foil. Leave it to rest in a warm sot, such as an oven with the pilot on, or an oven set to 50degrees C. It should rest for at least 20 minutes.To finish warm the onions and gorgonzola sauce and slice the beef. Dress the trevisio with a good few splashes of re-wine vinegar, some olive oil and salt and pepper, and either plate each dish with a few of each component, or serve it all in the middle of the table so people can choose how much sauce they want.Roast ocean trout with cucumber and preserved lemon salad - recipe HERE. INGREDIENTS1 side ocean trout (about 1.2kg), skin on, pin-bonedOlive oil, for brushingLabne (about 1½ cups), nasturtium flowers and lemon wedges, to serveCucumber and preserved lemon salad4 baby Lebanese cucumbers, thinly sliced2 Lebanese cucumbers, thinly sliced½ fennel bub, thinly sliced, fronds reserved2 cups (loosely packed) mixed herbs such as dill, chervil and chive batons80 gm (¼ cup) roasted almonds, coarsely choppedRind of ½ preserved lemon, finely chopped2 tbsp extra-virgin olive oil2 tsp honeyJuice of 1 lemonLarge pinch of sumacMETHODPreheat oven to 130°C. Place trout, skin-side down on an oven tray lined with baking paper, brush with oil and season to taste. Roast until almost cooked through (20-25 minutes). Cover and set aside, or cool and refrigerate.For salad, combine mixed cucumbers, fennel, reserved fronds, herbs and almonds in a large bowl. Whisk remaining ingredients in a separate bowl to combine and season to taste.3Gently slide skin from trout and discard (optional), then place trout on a platter. Top with spoonfuls of labne, then salad. Spoon over dressing, scatter with flowers and serve with lemon wedges.

Stephanie Lopez is a passionate naturalist from the Rio Grande Valley. Connect with me on Twitter, email, or website.Ingredients1 oz light rum1 oz vodka½ oz cream of coconut1 oz half and halfHandful of chocolate chipsice(Mocktail adaptation: not sure of an adequate replacement for rum or vodka)Directions1. Pour ingredients into a shaker2. Shake, shake, shake3. Strain into a glass

Kate Dolamore is a watercolor artist that uses tiny paintbrushes and fine details to bring her fabulous critters to life on the page. She is inspired by nature and started painting as a way to become a better birder!Connect with me on Twitter, email, or website.Ingredients1 cup of coffeePreferred amount of ½ and ½ 1 oz Fernet½ oz simple syrup1 squirt lemon juice(Mocktail adaptation: leave out the fernet, I am not sure of an adequate non-alcoholic substitute that will have a similar flavor.)Directions1. Brew a cup of coffee.2. Pour in the ½ and ½ to your liking, fernet, simple syrup, and a squirt of lemon juice.3. Stir and enjoy

Megan Shersby works with the BBC Wildlife Magazine, a wonderful publication that brings readers stories and information about wildlife all over the world. Megan is a writer and general nature lover that works to bring us these incredible stories about wildlife from English backyards to the tropical rainforests.Connect with me on Twitter, email, or website.Ingredients1 shot rum½ cup guava juice½ cup orange juice1 tb grenadineJuice from ½ limeMint leavesIce(Mocktail adaptation: leave out the rum)Directions1. Muddle mint leaves in the bottom of a glass. 2. Fill glass with ice. 3. Pour in guava and orange juice, rum, grenadine, and juice the lime. 4. Give it a stir and garnish with an orange slice and mint sprig

A spotlight on the man, the myth, the legend himself: Wes Craven. Listen as we discuss the life and films by one of the greatest and one of out personal favorite horror directors.The Nightmare BeginsA tribute to the legendary horror director Wes Craven, this drink is sure to give you nightmares. The green and red are a nod to his iconic character Freddy Krueger's sweater. Whatever you do, don't fall asleep.Ingredients1/2 oz. Jack Daniel's Tennessee Fire1 oz. Blue Curacao1 oz. Jim Beam Ghost3 oz. Orange JuiceSplash of GrenadineFrom Spirit Cocktails on YouTube

Bridget Butler, the Birding Diva, is an advocate for outdoor appreciation and conservation through education. She offers classes in the field and online, talks, and guiding. Check out the work she has been doing: Bird DivaOriginal Indigo Bunting ResearchConnect with me on Twitter, email, or website.Ingredients1 shot cranberry juice cocktail1 shot blue curacaoFill champagne/sparkling wine(Mocktail adaptation: not available for this one)Directions1. Mix together the cranberry juice and blue curacao into a cocktail shaker with ice 2. Strain into a champagne flute3. Top off with champagne

In need of some quick family meals? In this episode Jill Green, a self-proclaimed foodie, a powerhouse career woman and busy mom of three describes easy food prep ideas. She also shares how travel has influenced the flavors she infuses in her meals; her epic weekly dinners with a revolving door of guests; and how she’s turned her kids into adventurous eaters. Jill is so enthusiastic in describing some of her recipes that you will no doubt leave inspired to try some of her tried and true family recipes. Recipe for chicken in a bag:Ingredients1 whole chickenpaprikagarlic powder1 Trager Joe's paper bag1) Smother the chicken with paprika and generously sprinkle with garlic powder2) Place spiced chicken in the center of a Trader Joe's paper bag3) Tuck the handles of the bag under the chicken snugly4) Place in a roasting pan and roast in the oven at 425 F for 90 minutes

Marisa Oliva works in environmental education in the Rio Grande Valley, but has experience sharing a love of the outdoors, recreation, and wildlife with others around the world. She uses tools and educational games, like Project WILD, to engage with others. Connect with me on Twitter, email, or website. Ingredients1 oz vodka1 oz lemon juice8 oz club sodaJuice from half a peach (or ¼ cup peach nectar)Ice(Mocktail adaptation: leave out the vodka)Directions1. Fill a glass with ice.2. Add vodka and lemon juice, then top with soda water.3. Juice a peach into the glass4. Stir gently and serve.

Eat & Drink with Ali Hassan & Marco TimpanoComedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.This weeks episode: ELDERFLOWER SPIKE & RAMPSElderflower SpikeLook no one wants to step on a rusty nail or a rusty spike and rush to get a tetanus shot. However, should you need to sit back and dress your wounds. I recommend making this version of a version of the classic Rusty Nail.In your shaker or stir glass, fill it with ice. You are going to stir your cocktail in here before you pour it in a glass of ice so whatever container that will fit the following will do.2 oz of Canadian Whiskey (Bourbon or Scotch)1 oz of St. Germain (Elderflower liquor)2 dashes (I said dashes) of Angostura bittersOnce all these ingredients are in your stir container. Stir it, so that the ingredients get incorporated -- do not shake this business up, it's not that kinda drink.Then use a strainer and pour your contents over ice in a old fashioned glass. Take 2 peels of a lemon and express them onto the surface of the drink. That means squeeze it so that the oils from the lemon peel end up on the surface of the glass.RAMP PESTOIf you're lucky to get your hands on some Ramps - you can pickle them, cook them in a pasta...or make this terrific pesto that can be spread on bread, added to spaghetti squash or mixed into pasta. Recipe inspired by Sandor Katz, the fermentation king! https://www.wildfermentation.com. If you still feel like making an interesting flavourful pesto and can't get ramps, you can use garlic scapes - just omit the garlic from this recipe. Ingredients1 cup packed arugula leaves, roughly chopped1⁄2 cup packed cilantro leaves, roughly chopped1⁄2 cup packed flat-leaf parsley leaves, roughly chopped1⁄2 cup olive oil (and more if required)1⁄2 cup chopped ramps3 garlic cloves1⁄2 cup sunflower seeds2 tbsp. finely grated Parmigiano-Reggiano2 tbsp. fresh lime juice (and more as required)Kosher saltOptional: Add some jalapeños slivers or red chile flakes for some biteInstructionsIn a food processor, combine all the ingredients and pulse until finely chopped. Test for salt. Store the pesto, covered with more olive oil, in the refrigerator for up to 2 weeks.If you liked this episode: Rate, Review & Subscribe and tell your friends.If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do! See acast.com/privacy for privacy and opt-out information.

Eat & Drink with Ali Hassan & Marco TimpanoComedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.This weeks episode: Whiskey Sour & Vegetable Mille Feuille and Ali's Disciple of Terror Amanda Barker does more damage in the What's in Marco's Mouth segment.Whiskey Sour:If you don't want to suffer from scurvy, we strongly recommend you make yourself a cup of this good cheer.Ingredients1.5 oz Bulleit Bourbon3/4 oz lemon juice3/4 oz simple syrupOrange sliceMaraschino cherryInstructionsAdd bourbon, lemon juice, and sugar to cocktail shaker filled with ice. Shake that goodness up strain into rocks glass, mason jar or a pirate skull. Garnish with orange slice and maraschino cherry. Mille FeuilleIt's basically Vegetable JengaIf you liked this episode: Rate, Review & Subscribe and tell your friends.If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do! See acast.com/privacy for privacy and opt-out information.

Stephanie is making preparations to put the Ely garden to bed and head out on the road in the Wonderbread Van (follow the @WonderbreadVan on Instagram) Here is the Onion Jam recipe. I use this as a topping for pasta, mix it into risotto, use on bread with cheese or use it to make a quick pan sauce for chicken.Ingredients1 tablespoon Olive Oil4 large onions or 8 small, halved lengthwise and thinly sliced1 teaspoon of salt4 tablespoons butter2 tablespoon Balsamic Vinegar1 teaspoon fresh ground pepperInstructionsHeat olive oil in a large skillet (use a skillet with a lid).Add onions to skillet and pinch of salt; cover with a lid and cook over medium-low heat for 15-20 minutes, or until tender, stirring occasionally. You want dark brown color and the onions to carmelize but not burn.Remove lid and continue to cook over medium heat for 3 to 5 minutes, or until golden, stirring frequently.Cook and stir over medium heat until liquid evaporates; about 1 minute.Season with salt and pepper and remove from heat.Serve.Support the show (https://paypal.me/StephanieKHansen?locale.x=en_US) Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe

Stephanie is making preparations to put the Ely garden to bed and head out on the road in the Wonderbread Van (follow the @WonderbreadVan on Instagram) Here is the Onion Jam recipe. I use this as a topping for pasta, mix it into risotto, use on bread with cheese or use it to make a quick pan sauce for chicken.Ingredients1 tablespoon Olive Oil4 large onions or 8 small, halved lengthwise and thinly sliced1 teaspoon of salt4 tablespoons butter2 tablespoon Balsamic Vinegar1 teaspoon fresh ground pepperInstructionsHeat olive oil in a large skillet (use a skillet with a lid).Add onions to skillet and pinch of salt; cover with a lid and cook over medium-low heat for 15-20 minutes, or until tender, stirring occasionally. You want dark brown color and the onions to carmelize but not burn.Remove lid and continue to cook over medium heat for 3 to 5 minutes, or until golden, stirring frequently.Cook and stir over medium heat until liquid evaporates; about 1 minute.Season with salt and pepper and remove from heat.Serve.

Welcome to the bar...Dr Wilko mixes you a strong Espresso Martini.Ingredients1/2 shot of espresso1 and a 1/2 measures of vodka1 jigger of Kahlúasugar syrup to taste3 coffee beans to garnishSupport the CampaignSupport us on Patreon.Show NotesThe Espresso Martini on the IBA websiteDick Bradsell's video on inventing the cocktailThe Salted Caramel Espresso MartiniTwist Your Espresso MartiniThese Espresso Martini Recipes Are Too Good To Be TrueMusicGeorge Street Shuffle Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0 Licensehttps://creativecommons.org/licenses/by/3.0/

Welcome to the bar...Dr Wilko mixes you the Barracuda cocktail and investigates it's mysteriously lacking history.Ingredients1.5 measures gold rum1/2 jigger Galliano3 measures pineapple juicedash lime juicetop with proseccoSupport the CampaignSupport us on Patreon.Show NotesThe Barracuda on the IBA websiteThe dearth of history on WikipediaThe Barracuda at AIBM Project (Italiano)Coctel Barracuda (Italiano)MusicGeorge Street Shuffle Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0 Licensehttps://creativecommons.org/licenses/by/3.0/

Welcome to the bar...Dr Wilko tastes the best cocktail in existence, the Pan Galactic Gargle Blaster. Remember to drink...but very carefully. Mixed by Robyn with guest tasters Bradley and Killen.Ingredients1/2 a shot of rye whisky3/4 of a shot of gin1 jigger of apple soursHalf a measure of CuracaoA shot of freshly squeezed lemon juiceHalf a jigger of simple syrupSupport the CampaignSupport us on Patreon.Show NotesThe Big Z himselfThe Hitchhiker's Guide to the GalaxyMen Drink Beer on the InternetThe Geek & Sundry recipeMusicGeorge Street Shuffle Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0 Licensehttps://creativecommons.org/licenses/by/3.0/

Welcome to the bar...Dr Wilko mixes an IBA Contemporary Classic, the Cosmopolitan.Ingredients1 and a half measures of vodka citronhalf a shot of Cointreauhalf a jigger of lime juice1 measure of cranberry juiceSupport the CampaignSupport us on Patreon.Show NotesCosmopolitan on the IBA WebsiteGary Regan, cocktail historianMusicGeorge Street Shuffle Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0 Licensehttp://creativecommons.org/licenses/by/3.0/

Welcome to the bar...Dr Wilko gets you a Between the Sheets. A short, Unforgettable drink.Ingredients1 measure of white rum.1 jigger of cognac.1 shot of triple sec.1/2 shot of lemon juice.Support the CampaignSupport us on Patreon.Show NotesBetween the Sheets at the IBA website.MusicGeorge Street Shuffle Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0 Licensehttp://creativecommons.org/licenses/by/3.0/

Pineapple Upside Down Cake Martini combines yummy flavored vodkas with pineapple juice for an awesome cocktail! INGREDIENTS1/2 cup Pinnacle Whipped Vodka1/2 cup Pinnacle Vanilla Vodka1 cup of pineapple juiceGrenadineMaraschino cherriescrushed ice (about a cup) INSTRUCTIONSPut crushed ice in shakerAdd vodka and pineapple juice to shakerShake awayPut a maraschino cherry in the bottom of martini glassStrain vodka/pineapple mixture into martini glassSlowly pour a splash of grenadine down the side of the martini glass         Gary LaVard has been gracing the entertainment scene with his presence and charm for years. A Detroit native, he currently resides between Atlanta and Los Angeles where he is a model/actor. Gary has been involved with all things entertainment his whole life. While in high school he hosted local hip-hop shows and even contributed music production to the top selling Hip-Hop Documentary (Rap Files, Vol.1 2004) (under the name Cashada). Gary has since then graced the pages of many print publications including Kontrol, KRAVE, Hype Magazine + more and has walked for Atlanta & Washington D.C.’s Fashion Weeks and many notable charity shows such as Toys4Tots and Kids Against Hunger. Gary LaVard has also been seen in print ads for renowned brands, Gap, The Get Tested Campaign, and most recently the billboard ads for Iridium Clothing Store. Even further divulging into the entertainment realm, Gary has graced television screens in such programs as Scream Queens (FOX), The Walking Dead (AMC) and Nightmare Next Door (ID) just to name a few. He can also be seen on FOX Sports commercials. Due to his impeccable physical stature, his body was used as the body cast for legendary NFL players, Jimmy Johnson and R.C. Owens of the San Francisco 49ers, on display inside the Levi Stadium, in Santa Clara, CA. In 2015, Gary also recreated the legendary John Carlos “Black Power Salute” which can now be seen at the Smithsonian National Museum of African American History and Culture in Washington D.C. In 2016, through hard work and consistency, Gary has landed principal and supporting roles in short, independent and mainstream films and television shows such as Ambivalence, RAYE, Products of the American Ghetto, the highly successful LGBT streaming series, About Him (Season 1), TV One’s “#Murder”, OWN Network’s “Greenleaf”, BET’s “The Quad”, Fast8 & ArtHouse TV’s highly anticipated series, “REDSKIN”. 2017 will be an even bigger year with production starting for About Him Season 2: The Revolution, where Gary returns in his leading role starring an all-star cast. With personal influences from his mother and sister, he has always believed in studying one's craft, faith and hard work and is determined to leave an even bigger mark than he already has.   Beautiful Men Strike a Dangerous Pose In "Raye,"    A New Film About The Cutthroat Male Modeling Industry     In Steven L. Coard's latest film, Raye, an African American man moves to New York City to pursue his dream of becoming a high fashion supermodel. One night, by chance encounter, Raymond "Raye" Buckley (played by Gary Lavard)  meets model agent Hardie Noon (played by Shawn Singleton).  With  help from Hardie, Raye becomes a modeling sensation, eclipsing his nemesis, America's former top male model, Vester V.  To hold his crown, Raye must learn who he can trust in the dog-eat-dog industry of  high fashion modeling.    "I originally came to NYC to become a model," reveals director Steven L. Coard, who also stars in the film as Vester V.  "I was constantly told I wasn't attractive enough or fit enough or that I didn't have the right proportions.  I would go on endless casting calls only to be left broken inside."   He eventually quit modeling.  "I wasn't strong enough to make it in the industry," he admits.     Unfortunately, giving up on his dream would become his biggest life regret.  It would also inspire him to make a film loosely based on his experience but with a happier  outcome.  "I wanted to make a film that was almost a male version of Diana Ross' Mahogany," he says.   Coard took his idea to Kaylee Fleckney, a screenwriter he had worked with previously on the film, Heartbreaks and Soulmates.  Together, they wrote the first draft of what would become Raye.   "Kaylee did her magic, editing the script and adding the final details to polish up the story."   He chose Gary Lavard, also from Heartbreaks and Soulmates, for the lead role, because, "He is such a talented actor who is always eager to work and make art.  Plus, Gary's easy to look at," he adds with a smile.   When it came to casting the other leads, Coard searched for ethnically diverse actors with real body types that would be relatable to viewers watching the film. "I wanted to show that models are not clones and that any body type can be successful in modeling."   He saved the role of Vester V for himself because he saw playing a villain as a challenge. "I can play a nice guy all day long but playing a scoundrel is something new for me," he explains.  The hardest part was bringing a likability to the character. "I wanted viewers to love to hate him."   Raye is being distributed by Color of Love Production Studios, an award-winning production company founded by Steven L. Coard that specializes in creating stories about the LGBTQ community of color.   The studio especially strives to  focus on unique issues of relevance to the gay African American identity.  Previous films include Heartbreaks and Soulmates and last fall's critically acclaimed romantic comedy, Don't Marry Griff.    Though very different from Griff, Raye does continue some of its major themes.  In both films, men of color are chasing their American dreams.  "And without giving away endings for either, karma turns out to be a beeeotch in both," laughs Coard.   Coard wears several hats at Color of Love Production Studios.  He is writer, director, producer, and often-times actor.   "I love it all," he says.  "I love directing and producing because I call the shots and if the project isn't a success, I can only blame myself. I love acting because I can be a part of the cast, making memorable characters like Vester V that may live on through time."   Steven L. Coard may have missed out on his supermodel dream but his new aspiration is to create a place where LGBTQ talent of varying disciplines can work together in a supportive environment to create exciting visual projects.   "The Color of Love Production School for Film, Theatre, and Scriptwriting," he announces.   "It sure would make it easier to have a stable of talented actors on hand when casting my next films."   Raye is available now at https://colorofloveproduction.com.    

​It's Halloween and we're defiantly celebrating here at The Grill Out!  But first, let's hear what our "Native American Pop-Culture Spirit Guide" has to say to Greasy Rick. I think he's a little upset... what about you?  The guys talk about their best memories of Halloween and mix in a little bit of WCW and WWF to spice things up! REDNECK RECIPE OF THE WEEK  Spell Binder with Devil Eye Balls (21+) Ingredients1/4 cup blue curacao3/4 cup galliano liqueur1 1/2 cups coconut rum2 quarts pineapple juice2 quarts tsseltzer waterSpooky Ice Cubes:Food coloringWater Special Equipment Novelty ice-cube traysDevil Eyeballs20 maraschino cherries20 chocolate chips (white or dark chocolate)20 lychee nut fruits (canned and pitted)DirectionsFor the Punch:Combine all liquid ingredients in a large glass punch bowl and mix well.For the Ice Cubes:Color the water with desired food coloring and pour into ice-cube trays. Freeze until firm.For the Devil Eyeballs:Remove the stems from the cherries. Insert a chocolate chip, point side in, into each cherry to make the "pupil" of the eye. Stuff the cherry into pitted lychee nut fruit.Ladle some of the punch into each glass. Garnish with ice cubes or devil eyeballs."Ghoulade" (non-alcoholic)Ingredients2 (6-ounce) cans limeade, frozen concentrate, thawed3 cups lemon-lime soda3 1/2 cups green sports drinkGreen food coloringIceWhipped cream, for toppingCandy sticks or sipping straw, optionalDirectionsIn a pitcher, combine limeade, soda, and sports drink. Add 5 drops of food coloring, or until desired color green, and stir. Add ice and pour "Ghoulade" to each glass. Place whipped cream in a piping bag and pipe it on top of each glass. Garnish with a fun straw or candy stick.

I just got done watching Shark Tank and there was this cool resource that looks like a giant ice cube tray for four giant cubes. The difference is the tray is made out of silicone. You can freeze your soup, chilli, pasta, etc and then push the item out of the cube.For me (living alone) I often make pasta or soup, and then end up eating the same thing all week. Not any more. Now I can cook up a giant batch and FREEZE the rest. Then when I want a quick meal, I pop out a cube, and microwave a great meal in a few minutes.I ordered mine from Amazon. (aff link)New Recipe Episode ComingI'm going to try Bruschetta PastaInstructionsCook pasta according to instruction.Drain water.Toss pasta and all ingredients in a large bowl.Ingredients1/2 box spaghetti1 cup chopped fresh tomatoes1/4 cup chopped basil1.5 tablespoon olive oil1 1/2 tablespoon nutritional yeast1 teaspoon salt1/2 tablespoon minced garlic1 green onionServing Size 2-3Prep Time20 minutessource: https://www.happycow.net/recipes/bruschetta-pasta