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In this episode of Five Questions, we're joined by Chasity Cooper, a journalist, storyteller, and passionate voice in the wine industry. Chasity shares how she blends her love of writing with a deep appreciation for wine, bringing underrepresented voices and regions to the forefront of wine conversation.From the Finger Lakes to Traverse City, crisp white blends to dry Riesling, Chasity walks us through what she's drinking, what regions are worth your attention, and why jalapeños in Sauvignon Blanc may be helping new drinkers learn more about wine. She also opens up about travels to Bulgaria and a powerful story she wrote in the wake of the George Floyd tragedy, spotlighting the experiences and contributions of Black wine professionals.Topics covered:– How Chasity found her voice in wine media– What she's drinking this summer (hint: it's bright and zippy)– Two U.S. wine regions she says are flying under the radar– Jalapeño wine trends– Her most powerful wine writing experience—covering race and representation in the industry during the summer of 2020Chapters:00:00 Introduction to the Vent Wine Podcast00:19 Five Questions with Chastity Cooper00:27 Chastity's Relationship with Wine01:12 Current Wine Preferences01:55 Underrated Wine Regions03:07 Wine Trends Chastity Dislikes04:14 Memorable Wine Experiences05:31 Impactful Wine Stories07:20 Conclusion and ThanksThe Vint Wine Podcast is a production of the Vint Marketplace, your source for the highest quality stock of fine wines and rare whiskies. Visit www.vintmarketplace.com. To learn more about Vint and the Vint Marketplace, visit us at Vintmarketplace.com or email Billy Galanko at Billy@vintmarketplace.com. Cheers!
Team Burger Shed was 4-0 headin' into this week's game. What happens when a horse, a possum and Cheryl Grubbs' doggy Jalapeño all show up to the fields? Well, listen and find out. Oh, and Memaw found a treasure at a fundraisin' yard sale.Merch: https://www.rockcityoutfitters.com/collections/tavin-dillardBacon Bags for Father's Day: https://berryhillbacon.com/products/tavins-bacon-more-baconPersonal Video Greetins: https://www.sweetteafilms.com/shop/greetingsText me: 501-322-6249Email: tavindillard@gmail.com
This is a free preview of a paid episode. To hear more, visit meetthemess.substack.comMove over, Meet the Press—it's time to MEET THE MESS!This week on the podcast (Part 1 of 2): Jen and Karyn hop on the viral jalapeño and white wine trend — and end up a little tipsy. Meanwhile, Elon Musk's reign of terror in Washington might finally be over. Hear about the drug use allegations, the mystery behind his black eye, and the wild rumor that he's allegedly romantically involved with both Stephen Miller and his wife, Katie.Also: Senator Joni Ernst manages to remind everyone what a terrible person she is — and then somehow makes it worse.But it's not all chaos! In good news, Taylor Swift officially owns her entire music catalog (yay, Taylor!), Karyn eats an alarming number of cookies while investigating the latest cookie scandal, and Jen listens to some hilarious celebrity encounter stories featuring Tracy Morgan, Steven Tyler, Mac Miller, Theo James, and Emile Hirsch — even though she's not quite sure who all of them are.Check back TOMORROW for Part 2!On Meet the Mess, bestselling authors Jen Lancaster & Karyn Bosnak dive into the messiest news stories and hottest topics of the week to give a fresh and entertaining take on current events and life in general. An extended video version with the “Hot Mess of the Week” is available to paid Substack subscribers. Visit meetthemess.substack.com for more.Meet the Merch:• https://www.etsy.com/shop/MeetTheMessConnect with us on Instagram:• https://www.instagram.com/meetthemesspod• https://www.instagram.com/jennsylvania• https://www.instagram.com/karynbosnakConnect with us on TikTok:• https://www.tiktok.com/@meetthemess• https://www.tiktok.com/@karynbosnak
The guys follow up on the "drink of the summer" murmurs surrounding TikTok's "Spicy Sauvy B"JALAPEÑO SAUVIGNON BLANC RECIPE1 glass Sauvignon Blanc1 jalapeñoSlice the jalapeño into rounds, removing the seeds, and place in the freezer until frozen. Fill a wine glass with Sauvignon Blanc and plop in 2-3 frozen jalapeño rounds.Recipe via The New York Times Hosted on Acast. See acast.com/privacy for more information.
Food critic Brian Reinhart fell in love with spicy Mexican cuisine as a teenager in Texas, but over the years he started to notice that the jalapeños he'd buy in the grocery store were less and less hot. So he called up an expert who studies chili pepper genetics, and she shared a shocking revelation. In this episode from our friends at the Slate podcast Decoder Ring, host Willa Paskin tells the story, then talks with Los Angeles Times columnist Gustavo Arellano, who puts the jalapeño in the context of an age-old cycle in the American obsession with Mexican food.Brian Reinhart's article about the jalapeño ran in D Magazine. Gustavo Arellano's book is called Taco USA: How Mexican Food Conquered America. This episode was produced by Evan Chung.Follow Decoder Ring wherever you listen to podcasts. The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, Jared O'Connell, and Giulia Leo. Publishing by Shantel Holder.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.
Special Announcement: If you're not already on the Sip With Nikki mailing list, be sure to sign up here to be the first to know about our Inaugural SIP Membership, Coming SOON! (And get my free wine tips cheat sheet when you do...)Episode Notes:I recently learned about a viral TikTok trend where frozen jalapeños meet Sauvignon Blanc. Curious? So were we! Michael and I decided to give a go and taste-test three different Sauvignon Blancs from around the globe before and after adding frozen jalapeño slices to each... Spoiler: the results may surprise you! (It surprised us!)We'll share impressions of each wine, how the jalapeno alters the flavor profiles, and whether this quirky pairing/infusion is a hit or miss. Takeaways:This podcast episode dives into the quirky TikTok challenge of adding frozen jalapeño slices to Sauvignon Blanc, which sparked much curiosity and debate between us. We taste three different Sauvignon Blancs, each with unique characteristics, before and after adding jalapenos, leading to some unexpected flavor revelations. We get into wine purism versus TikTok trends and the fun in experimenting with food and drink, even if it makes some wine lovers cringe. Wines Featured in our Challenge: Oyster Bay Sauvignon, Marlborough New Zealand Martin Ray Sauvignon Blanc, Russian River Valley, CaliforniaMoulin Jamet Sancerre, FranceNikki's Links:Follow me on Instagram to get the scoop on upcoming episodes and to see pics and video of our Jalapeño + SB challenge!The wine that I make, Sollevato Sangiovese is available to be shipped to most US States. (Use the code PODLISTENER for 10% off.) It's a delicious, medium bodied, aromatic red wine that is perfect with pizza, pasta and your charcuterie spread!Enjoy some of Nikki's favorite products from our Sponsors:You NEED some delicious California Olive Oil from our awesome sponsor American Olive Farmer. Use code SipWithNikki for $10 off your order!Check out Sena Sea's website to get your hands on some beautiful wild-caught Alaskan fish shipped right to your door! Use code sipandsea for 10% off your order and sign up for their email list (great recipes!) and be entered to win a monthly $50 gift card drawing.If you'd like to be an ANGEL and Support the Podcast, you buy me a glass of wine and get a shout-out on a future episode!Questions? Comments? Guest requests? nikki@sipwithnikki.com
Día mundial del calcetín perdido + Pelea entre chuyón y Dj Mario + Scorts para todo el equipo Club Italiano Atletic Palermo
The NYPD says an officer shot a man holding his own mother at knife point Thursday night in a Pelham Bay, Bronx apartment. Plus, police will start issuing criminal summons for e-bike and e-scooter riders who run red lights and stop signs. Also, a spicy wine with jalapeños is trending just in time for Cinco de Mayo. And finally, some New York City residents are taking an extreme approach to eliminating their carbon footprints.
Episode 308: Jalapeños, Gym Jerks & “Oatzempic” LiesIn this episode of Happy Hour with Jay, we're diving into jalapeños, gym jerks, and the internet's latest nutritional nonsense. Jay kicks it off with a spicy meme of the week and a reminder that just because someone's smiling doesn't mean they're not onto your BS.Here's what we're unpacking today:
Food Fight is back, and this week we tackle another excellent food debate. Listen below as your host John Landecker takes the side of mozzarella sticks. Segment co-host Dan Levy takes jalapeño poppers. Check out Dan's podcast, Barguments! Listen below to hear the debate and who won!
Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, were both invited to a preview of Starbucks' spring menu. At the tasting, which took place at the Starbucks Reserve location in NYC's Empire State Building, they sampled a collection of colorful beverages, including a purple Iced Ube Coconut Latte, pink Iced Cherry Chai and several lavender drinks returning from last spring. Pat especially liked the cherry chai with its topping of cherry cream foam and crunchy red and pink sugar flakes, while Bret was impressed with the combination of ube, coffee and coconut and voted that as his favorite.The editors were also impressed with the new food additions—a warm, savory Jalapeño Chicken Pocket and a sweet pistachio-filled pastry. Both made nice accompaniments to Starbucks' newest blonde roast coffee, Sunsera Blend. It tasted pretty complex for a light roast.The two then shared an interview with Sayat and Laura Ozyilmaz, husband-and-wife chef-owners of Dalida in San Francisco. Dalida serves “borderless” Mediterranean food, mixing and matching flavors and dishes from the Turkey, Lebanon, Armenia, Cypress and other countries in the region. Sayat is from that area but Laura is Mexican, and some of her culinary influences come into play on the menu, too.Listen as they describe how the restaurant's location in Presidio Park and California-sourced ingredients also impact their menu, and how they foster sustainability and community at Dalida.
Thirsty for another healthy serving of our Remix series? Well, we're spicing things up with the founder of the Culinary Cure and now Active Grandparenting, Kristen Coffield. She's sharing important insights to keep active, healthy and happy. Now that's definitely worth a second round. Want more Kristen? Check out epi 106. Cocktail Recipe: Keeping It Spicy
In this episode, we're diving deep into one of the most iconic cocktails of all time – The Margarita. From its mysterious origins to its pop culture rise, we're tracing the evolution of this tequila classic. We also break down the classic vs. modern variations, explore the spicy margarita phenomenon, and uncover the secret tips that take a margarita from good to unforgettable.Whether you're a Tommy's Margarita purist or love a mezcal twist, this episode has something for every margarita fan. Plus, we give you the lowdown on salt rims, tequila selection, and essential techniques to master your margarita game at home.What You'll Learn in This Episode:✅ The mystery behind the Margarita's origin – Who really invented it?✅ How tequila's boom in the US helped shape the cocktail's global success.✅ The rise of frozen margaritas – Game-changer or lazy bartending?✅ The spicy margarita takeover – The most popular riff in modern mixology.✅ Classic vs. Tommy's Margarita – Are you team Cointreau or team Agave?✅ Margarita variations you need to try – Blood Orange, Mezcal, Watermelon & more!✅ Expert tips on tequila, citrus, salt rims, and unexpected margarita hacks.Cocktail Shoutouts & Mentions:
In this episode of Fat Guys with Smokers, John and Mike break down their latest cook video featuring delicious jalapeño poppers—perfectly smoked, stuffed, and wrapped in bacon. They share tips on getting the right balance of heat and creaminess, plus a few mistakes to avoid. The guys also dive into their BBQ plans for the Super Bowl, discussing the ultimate game-day menu, smoker strategies, and what they're most excited to cook. Whether you're looking for inspiration for your next cook or planning the perfect Super Bowl spread, this episode has you covered! #FatGuysWithSmokers #BBQ #SmokedJalapenoPoppers #GameDayBBQ #SuperBowlBBQ #MeatSweats #BBQLife
Celebrate in style with the best pizza in town! Westside Pizza's Colfax location is delivering (literally) on its lifelong promise to provide diners with the freshest, tastiest slices! Call them at (509) 397-0000 or visit https://westsidepizza.com/locations/colfax/ to learn more about their dine-in and takeout options! Westside Pizza - Colfax, WA City: Colfax Address: 208 1/2 N Main Street Website: https://westsidepizza.com/locations/colfax/
Pizza toppings are going way beyond the usual these days. Pat and Bret discussed that trend, leading off with all the appetizer-inspired pizzas we've seen lately. Jalapeño poppers, a nostalgic bar food, are back as pizza toppers at &pizza and Your Pie, plus Your Pie has another LTO pizza topped with spinach-artichoke dip. Bret came across Chicken Tikka Pizzas at several Indian concepts in California during a recent trip. And this week, Via 313, a Detroit-style pizza chain, introduced tikka masala pizza, which has masala curry sauce, marinated chicken, cheese, onions and peppers. Aside from pizza, beef, especially steak, is showing up in limited-time offers—and it usually performs very well. Noodles & Company brought back its Steak Stroganoff, a comforting dish with marinated steak in a mushroom sherry cream sauce served over egg noodles. It's been the fast casual's top selling LTO, and winter is a logical time to bring it back. Dig also introduced steak recently, a char-grilled sirloin featured in dinner plates and bowls. To wrap up, we shared an interview with Chris Morgan, who along with his partners Reza Farahani and Iranian cookbook author Najmieh Batmanglij, operate Persian restaurant Joon in the Washington, D.C. metro area. Chef Morgan talks about how many popular Middle Eastern dishes trace their origins to Iran, and Joon's menu includes specialties from other cuisines, including Levantine. The menu also reflects his experience working in California restaurants and is inspired by the ingredients Joon sources from an organic farm in Maryland. Give a listen.
Jon Hansen, host of the Block Club Chicago Podcast and in for Bob Sirott, shares the latest Chicago neighborhood stories. Here Are 21 Martin Luther King Jr. Day Events You Can Check Out In Chicago: The Civil Rights leader's birthday is a federal holiday annually observed on the third Monday of January. You can celebrate […]
What if the secret to parenting an ADHD child isn't trying harder—but trying differently?It makes sense when you think about it.ADHD brains are wired differently, and so are their challenges. ADHD coach Sharon Collon shares her journey from chaos to calm and how you can tailor solutions to your family's unique needs.After spending over $30,000 in her son's first year post-diagnosis and developing an autoimmune condition from burnout, Sharon discovered that success comes not from trying harder, but from trying *differently*.In this episode of Tell The Others, Heidi and Sharon dive deep into the surprising strategies that work for ADHD families while avoiding shame and overwhelm.Transform your approach to daily life with systems designed for ADHD brains.Discover why traditional parenting advice fails ADHD families and what actually works.Uncover the real reasons behind ADHD behaviors and how to address them.Timecodes00:00 - Introducing Sharon Collon.01:33 - Sharon's ADHD origin story.07:54 - The gift of lived experience.17:05 - What is ADHD coaching?25:17 - One-handed systems.38:44 - Working with your brain.41:50 - Five ADHD parenting tips.52:37 - Connection over correction.1:04:54 - Limiting beliefs about ADHD.1:11:05 - How to take action.About SharonSharon is an award winning, credentialed ADHD Coach, Consultant & Parent Expert (who is families trained). She is passionate about helping people with ADHD understand how their brain works and creating joyful, functional lives with ADHD. She loves anything that makes life easier with ADHD!Her husband and her three sons all have ADHD (throw in some Tourettes, ODD, OCD, SPD and SLD too). As well as Sharon's lived experience, she has been researching ADHD for over 15 years, studied at ADDCA in New York and the International Coaching Federation.Sharon has runs on the board, assisting over 35,000 families since The Functional Family was created. Sharon has won multiple awards including Business Awards - Outstanding Education Service, AusMumpreneur - Disabled Business Excellence, People's Choice Leadership, People's Choice Making a Difference and the Cook's Community Award.Learn more about Sharon's membership, ADHD & Families Program, and free resources -> https://www.thefunctionalfamily.com/work-with-me--Jalapeño or five-alarm fire? Take the quiz to learn your child's SPICY score and get a free, in-depth report with strategies to meet their unique needs
Blockhead - Your Daily Affirmations - Mortality Is Lit! (Future Archive)Bosque Sound Community - San Francisco Waltz - 12 Angry Mushrooms (A.MA)Nat Birchall - Africa - Songs Of The Ancestors (Afro Trane Chapter 2) (self)MOMO. - Pára - Batov Artists 4 (Batov)Dionne Warwick - Walk On By - The Complete Scepter Singles 1962-1973 (Real Gone)Sault - I Look For You - Acts Of Faith (Forever Living Originals)Joe Thomas - Chitlins & Cuchifritos - Best Of Perception & Today Records (BBE)Jeremy Steig - Ouanga - Temple Of Birth (Columbia)fox capture plan - GOLD＆TURQUOISE - Deeper (CapturisM.)Issiaka Dembele - Dubabu - Mandingjazz (IssiakaMusic)Diogo Strausz - Tropical Electrical (Art Of Tones Remix) - Jalapeño Funk Vol. 15 (Jalapeño)Lawne - Mamasong - Attic (Wah Wah 45s)Harry Nilsson - Coconut - Nilsson Schmilsson (RCA)Ego Ella May - Breathe - FIELDNOTES: COMPLETE (self)Mieke Miami - Son Of A Preacher Man - Birdland (Sonar Kollektiv)NIKARA Presents Black Wall Street - Eastern Parkway - The Queen Of Kings County (Switch Hit)Fredrik Kronkvist - Laid-Back Move - Wired In South Africa (CrownSounds)Bartel - Naturally Good - Best Of Perception & Today Records (BBE)Monodeluxe - More Jazz - For You (Vibe Boutique)The Ramsey Lewis Trio - The "In" Crowd - The "In" Crowd (Argo)CTI All Stars - Red Clay (Live) - Festival de Chateauvallon 1972 (ORTF) This program has been edited from the original broadcast.
Its Our Christmas Extravaganza!! Ryan and Martin are back in studio for a classic episode with the ultimate What's In The Box, we brew a batch of the new hit drink Chepsi and Ryan makes an instructional video on how to make your own at home. Finally we get to the Hottest You Laugh You Lose of all time. We have 12 increasingly hot sauce including Jalapeño, Habanero, Reaper pepper, Ghost peppers, Carolina Reaper and Scorpion Peppers. We watch all of videos you have put in our discord over the last year and if Ryan, Martin OR Martins Wife laugh even a little we take a shot of sauce. All this and SO much more on this weeks FINAL Clever Name Podcast.
This week's program looks at Luke 1:39-45. How can we be the Elizabeths of this world? (And the Jalapeño Chorus) Audio recording of “The Jalapeno Chorus” used by permission from the Turtle Creek Chorale. For this episode. Get ready to chuckle or even chortle with Pastor “Jolly” John Lukomski and Pastor Matt “Youngblood” Clark as they take a humorous approach to Bible Study. Submit comments or questions to: listener@kfuo.org
S3 Ep14 Episode Shownotes:“For someone in hospitality, the greatest gift is to serve others.” —Diane MinaBuilding a successful business is no easy feat. It takes a whole lot of passion, perseverance, and strategic vision to make it happen. And when it comes to the hospitality industry, the challenges can be even more intense. But the ones who rise to the occasion? They often uncover some seriously valuable insights that can inspire and guide others on their own entrepreneurial journeys. In this we're diving deep into the keys to sustained success in the culinary world.Diane Mina is a seasoned hospitality pro and the wife of the one and only Chef Michael Mina. With a diverse background spanning hotels, restaurants, and her own entrepreneurial ventures, Diane has a wealth of experience and an infectious enthusiasm that make her a total force to be reckoned with in this industry.Tune in as Diane shares her remarkable story, from her early days in hospitality all the way to the incredible growth and evolution of the Mina Group, the secrets behind their team-driven approach to running a culinary empire, the challenges of navigating the ever-changing restaurant landscape, Diane's signature Bloody Mary mix and future plans, plus much more!Connect with Heather: WebsiteFacebook InstagramLinkedInEpisode Highlights:03:29 Early Career07:30 The Growth of Mina Group26:41 Challenges and Success in the Resto Industry35:05 Diane's Bloody Mary Mix and Personal Projects47:16 Restaurant Concepts 50:45 Challenges and Future PlansConnect with Diane: Restaurateur Diane Mina created a one-of-a-kind, 100% Italian Bloody Mary Mix from her three decades of service working in the hospitality industry. She and her husband, Chef Michael Mina, founders of The Mina Group based out of San Francisco, own and operate over 30 restaurants across the globe. In 2014, Diane made her mark in creating a signature culinary blend specifically for their restaurant collection and within three years, launched her own company, TerraMina LLC, producers of Diane Mina's Garden Grown Blends® featuring, Diane's Bloody Mary and Dirty Diane's Jalapeño Bloody Mary both made with San Marzano tomatoes. Garden fresh taste with rich umami ingredients, Diane Mina's Garden Grown Blends® drink beautifully straight from the bottle or mixed with any chosen spirit.Website LinkedInInstagramSupport the show
My Big Fat Bloody Mary Podcast: Day Drinking | Recipe Sharing | Product Reviews
INTRO: Welcome to the award winning, Nationally syndicated My Big Fat Bloody Mary podcast where you will never drink alone. Special hello to our new listeners! We are coming to you from the studios of the Bloody Mary Concert Series. We are being fueled by Lake Effect Vodka. It's crafted …
Extraordinary color and tropical flavors distinguish this rice salad. You will need really ripe mangoes for it. Here's how to tell if one is ready to use or not: The flesh should feel soft when pressed, and the mango should have a sweet, fruity aroma. To ensure that the mangoes are ready when you want them, buy them ahead of time and let them ripen on your counter a matter of a few days, usually.
On today's show, we're broadcasting LIVE from The Hangar bar in West Auckland at the launch of our Angus Steak and Jalapeño Cheese pie with Dad's Pies. See how it went on our IG @haurakibigshowSee omnystudio.com/listener for privacy information.
Must-Try Stadium Food and Drink 2024: Exploring U.S. Bank Stadium's Top Eats | Skoldiers & Spice — Join Sal Spice in this episode of 'Skoldiers & Spice' on the Vikings 1st & SKOL show, partnered with Fans First Sports Network. Sal takes you on a mouth-watering journey through the new food and drink offerings for the 2024 season at U.S. Bank Stadium. Discover signature cocktails like Bloody Marys and Purple Ritas, and indulge in delicious foods such as brat mac and cheese, fried chicken sandwiches, and taro chips. Sal highlights local and minority-owned vendors, shares her top picks, and gives a sneak peek of can't-miss upcoming Vikings game day dishes. Don't forget to like, subscribe, and ring the bell for updates! SKOL Vikings! 00:00 Welcome to Vikings 1st & SKOL 00:14 A Unique Experience at US Bank Stadium 01:40 Signature Cocktails at the Stadium 03:41 Delicious Food Offerings 05:01 Taro Chips and More 05:40 Egg Flip Sandwich and Nachos 06:23 Exploring Vegan Options 06:52 Unique Hot Dog Creations 07:17 Southern Barbecue Delights 07:36 Lobster Mac and Cheese Smash Burger 08:10 Cheese Curds and Chicken Wings 09:01 Savory Cones Experience 09:55 Desserts and Sweet Treats 10:24 Final Thoughts and Farewell The list of goodies where everyone can find something they like: Bloody Mary with Souvenir Cup Available at 18 Bar Locations (noon games only) Kickled Mary* PurpleRita Available at Section 108 - Patron Cart 2024 US Bank Stadium Local Vendors: Minnesota's Original Brats* Brat Mac & Cheese, Brat Philly, Brat Corn Dogs Sections 333, 347 Union Hmong Kitchen* Fried Chicken Fried Rice, Bahn Mi Brat, Taro Chips Section 101 EGGFLIP* Breakfast Nachos, Egg Sandwich Section 107 Herbivorous Butcher* Vegan Brat, Vegan Burger Section 108 Birch's Brewhouse on the Lake Lobster Mac & Cheese Smash Burger Fried Chicken Sandwich Section 111 Top Dog Gjallahorn Dog, Cheese Curd Dog, Vienna Beef Chicago Style Hotdogs Section 324, Polaris Club, Sukup Club, Little Six Casino's Club Gold Curds & Cakes* Original Cheese Curds, Jalapeño Cheese Curds Sections 114, 129, 143, 310, 339 Old Southern BBQ* Brisket Mac & Cheese Section 122 Original Fried Chicken* Chicken Tenders, Mighty Buffalo Dry Rub Chicken Wings, Homestyle Mac & Cheese, French Fries Section 132 Roon's Savory Cones Regular and Mini Cones: Buffalo Chicken Mac, Classic Chicken Salad, Curry Chicken Salad, Mediterranean Quinoa Salad Section 111 Parlour Parlour Burger, Fries Section 118, 344 Original Hockey Mom Brownies* Gourmet Brownie, Gluten-Free Brownie Flavors- Chocolate, Cookies & Cream, S'mores, Chocolate Mint, Salted Caramel, Brownie Dough, Raspberry Cream Cheese, Seasonal Flavor (currently Apple Crisp) Sections 111, 130, 359 T-Rex Cookie* Purple & Gold M&M Cookie, Purple & Gold Sugar Cookie Section 127 Local Vendors not Featured: Nashville Coop* Chicken Tenders & Sauce Section 121 Be Graceful* Vegan Nachos, Gluten-Free Avocado Bowl Section 348, Endzone Grill PoppedCorn* Gourmet Popcorn, Gourmet Fudge Section 119 Soul Bowl* Caribe Bowl, Twin Cities Bowl Section 111, 317 Von Hanson's Meats Von Hanson Burger, Von Hanson Brat Sections 103, 124, 130, 317 *Minority or Women Owned Business Join Us and Fan! Sal Spice @SalSpice on this episode of "Skoldiers & Spice" with Dave Stefano @Luft_Krigare producing this Vikings 1st & SKOL @Vikings1stSKOL show. We're partnered with Fans First Sports Network @FansFirstSN and their NFL feed @FFSN_NFL. #SKOL #Vikings! ______________________________ ⭐️ Subscribe to us here! - https://www.youtube.com/@vikings1stskol92 ⭐️ Our Twitter can be found at @Vikings1stSKOL ⭐️ At Fans First Sports Network - https://www.ffsn.app/teams/minnesota-vikings/ ⭐️ Watch it here! - https://youtu.be/KtLC_DhWV3A Learn more about your ad choices. Visit megaphone.fm/adchoices
Owen Han and Joseph Baena stop by the kitchen so I can one-up Owen's sandwiches, adding a little chorizo to make it my own. We also talk about Joe's dad, Arnold, Owen's breakfast sandwich game, and what bread is the best. Don't forget to check out Owen's new cookbook – STACKED: The Art of the Perfect Sandwich, available NOW at https://amzn.to/4805x1f Follow Owen Han: https://www.instagram.com/owen.han Follow Joe Baena: https://www.instagram.com/joebaena This episode is brought to you by Hello Fresh. Get 10 free meals at https://www.HelloFresh.com/freesb This episode is brought to you by Talkspace. Get $80 off your first month with promo code SPACE80 at https://talkspace.com/burning Don't miss out on all the action this week at DraftKings! Download the DraftKings app today! Sign-up using https://dkng.co/burning or through my promo code BURNING. This episode is brought to you by Rocket Money. Stop wasting money on things you don't use. Cancel your unwanted subscriptions by going to https://www.RocketMoney.com/BURNING SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For upcoming TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer Shakshuka Breakfast Sandwich From Owen Han's Cookbook Stacked Ingredients: * 1 tbs extra virgin olive oil * 1 small yellow onion * ½ red bell pepper * 3 garlic cloves * ½ tsp smoked cumin * ½ tsp smoked paprika * 1/8 tsp cayenne pepper * 14.5 oz can diced tomatoes * Jalapeños * Avocados * Chorizo * Salt and pepper * 4 eggs * ½ cup feta cheese * 2 tbs chopped parsley * 4 sandwich rolls or croissants Steps: 1. Heat oil In skillet with onion, bell pepper, and garlic. Once onion is tender, add in Chorizo. 2. Add cumin, paprika, and cayenne. Once that is mixed in, add tomatoes and the juice from can, reducing the heat to simmer. Simmer until juices thicken then season with salt and pepper 3. Create 4 small spaces in the sauce. Crack an egg into each spot and cover skillet cooking the eggs for about 5 minutes. 4. Remove from heat and sprinkle feta, more salt and pepper, parsley, jalapeños, and avocados. 5. Serve on sandwich rolls Learn more about your ad choices. Visit megaphone.fm/adchoices
Owen Han and Joseph Baena stop by the kitchen so I can one-up Owen's sandwiches, adding a little chorizo to make it my own. We also talk about Joe's dad, Arnold, Owen's breakfast sandwich game, and what bread is the best. Don't forget to check out Owen's new cookbook – STACKED: The Art of the Perfect Sandwich, available NOW at https://amzn.to/4805x1f Follow Owen Han: https://www.instagram.com/owen.han Follow Joe Baena: https://www.instagram.com/joebaena This episode is brought to you by Hello Fresh. Get 10 free meals at https://www.HelloFresh.com/freesb This episode is brought to you by Talkspace. Get $80 off your first month with promo code SPACE80 at https://talkspace.com/burning Don't miss out on all the action this week at DraftKings! Download the DraftKings app today! Sign-up using https://dkng.co/burning or through my promo code BURNING. This episode is brought to you by Rocket Money. Stop wasting money on things you don't use. Cancel your unwanted subscriptions by going to https://www.RocketMoney.com/BURNING SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For upcoming TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer Shakshuka Breakfast Sandwich From Owen Han's Cookbook Stacked Ingredients: * 1 tbs extra virgin olive oil * 1 small yellow onion * ½ red bell pepper * 3 garlic cloves * ½ tsp smoked cumin * ½ tsp smoked paprika * 1/8 tsp cayenne pepper * 14.5 oz can diced tomatoes * Jalapeños * Avocados * Chorizo * Salt and pepper * 4 eggs * ½ cup feta cheese * 2 tbs chopped parsley * 4 sandwich rolls or croissants Steps: 1. Heat oil In skillet with onion, bell pepper, and garlic. Once onion is tender, add in Chorizo. 2. Add cumin, paprika, and cayenne. Once that is mixed in, add tomatoes and the juice from can, reducing the heat to simmer. Simmer until juices thicken then season with salt and pepper 3. Create 4 small spaces in the sauce. Crack an egg into each spot and cover skillet cooking the eggs for about 5 minutes. 4. Remove from heat and sprinkle feta, more salt and pepper, parsley, jalapeños, and avocados. 5. Serve on sandwich rolls Learn more about your ad choices. Visit megaphone.fm/adchoices
This week Jackie, Holden, and MJ are gettin' weird and wooly in here as they're talking about the slog disaster that is Joker 2, Ina Garten not telling us enough nuclear secrets in her book, Ariana Grande took a lie detector test and the rumor could be true that she doesn't believe in the moon landing, Megalopolis hit Jackie over the head with it's total insanity, Airheads came out with a scented foot spray to fRiGhTeN aWaY tHe BaD sMeLlS oOOOOoOooOoOOOooOOO!! MJ had a great time at their reunion and went to a real life midwest MALL! Dua Lipa is a fucking monster who drinks Diet Coke with Pickle Juice and Jalapeños, which gives MJ a flashback to Lindsey Lohan's disgusting as it sounds Pepsi and milk combo "Pilk", MomTok rises from the ashes of Kolob as SLoMM gets a second season over at Hulu, Holden shouts out Dick's Last Resort, a concept which makes MJ and Jackie want to cry at the thought of what would be said to them, Celine Dion teams up with the NFL for a Sunday Night Football promo and Spirit Halloween forces Jackie to process her HAWK TUAH ANGER due to their release of Hawk Tuah costumes, and in Celebrity Conspiracy Corner: Was Taylor Swift Murdered by her EVIL TWIN!?!?! On The List - Times Actors were so desperate for a role they begged, bargained and PLEADED! The Blindz and more on this week's Page 7. Stay safe out there! Want even more Page 7? Support us on Patreon! Patreon.com/Page7Podcast Subscribe to SiriusXM Podcasts+ on Apple Podcasts to listen to ad-free new episodes.
#048 Rebroadcast New College-Style Sweatshirt! And the Ghost Halloween Design is Back! This week, Melissa and Jam dive into spiciness. What is it? Is it a flavor? Is it a feeling? Is it both? Is it more? Why can some people handle more than others? Does spiciness have any benefits? References from this episode https://www.sciencedirect.com/topics/pharmacology-toxicology-and-pharmaceutical-science/vanilloids Solomon's Organic Chemistry 11th edition Analogues of Capsaicin with Agonist Activity as Novel Analgesic agents; Structure-Activity Studies 2. The Amide Bond “B-Reigion” byWalpole et. al Similarities and Differences in the Structure−Activity Relationships of Capsaicin and Resiniferatoxin Analogues by Walpole et. al Detailed Analysis of the Binding Mode of Vanilloids to Transient Receptor Potential Vanilloid Type I (TRPV1) by a Mutational and Computational Study by Ohbuchi et. al The Art and Science of Organic andNatural Products Synthesis - by Nicolau et. al https://www.acs.org/content/acs/en/pressroom/reactions/videos/2015/why-are-hot-peppers-hot-and-how-milk-helps.html Find us on Instagram, Twitter, and Facebook @ChemForYourLife. Email us at chemforyourlife@gmail.com And check out our chill, simple little website at https://chemforyourlife.transistor.fm/ Thanks to our monthly supporters Scott B Jessie Reder Ciara Linville J0HNTR0Y Jeannette Napoleon Cullyn R Erica Bee Elizabeth P Sarah Moar Rachel Reina Letila Katrina Barnum-Huckins Suzanne Phillips Venus Rebholz Lyn Stubblefield Jacob Taber Brian Kimball Emerson Woodhall Kristina Gotfredsen Timothy Parker Steven Boyles Chris Skupien Chelsea B Bri McAllister Avishai Barnoy Hunter Reardon ★ Support this podcast on Patreon ★ ★ Buy Podcast Merch and Apparel ★ Check out our website at chemforyourlife.com Watch our episodes on YouTube Find us on Instagram, Twitter, and Facebook @ChemForYourLife
¿Un cóctel explosivo?, ¿la mezcla definitiva?, ¿estará bueno o no servirá ni para regar las plantas? Si Dua Lipa asegura que los pepinillos y los jalapeños son en condimento definitivo para una bebida refrescante, Eva Soriano y Nacho García tenían que probarlo.
Broccoli and Cheddar cheese have been paired together successfully in all kinds of different ways. Here is another example of the winning combination in a rich, smooth soup that comforts and warms. On a cold day, it makes the perfect bowl, with a panini or sandwich, or a simple fresh roll. If you are looking for different ways to have that all-important intake of a cruciferous green, this is a tasty one, and the soup is easy to assemble: The base can be made up to 2 days ahead.
Send us your movie recommendations!The film discussion begins around 21:34.Ever wondered if sitting too close to the stage at a comedy show is a good idea? We delve into the complexities of humor, particularly when it treads on the thin ice of controversial language, and tackle the uncomfortable reality of encountering performers with checkered pasts. Ending on a lighter note, we reminisce about a visit to an arcade bar where we took on the challenging nostalgia of Mario Kart on an old-school Nintendo 64.Our chat takes a detour into the realm of beverages, where we hilariously debate the merits of quirky drink combos like Pepsi Mango and a fictional Jalapeño Mango Lime juice. This playful banter adds a refreshing twist to our movie talk, as we weigh the possibilities of these unusual drink choices becoming new favorites.Brace yourself for a spine-tingling journey as we recount the eerie plot of a horror film where a man's psychotic break leads to terrifying events for a family moving into his former home. We dive into the intense psychological horror and family drama surrounding Jesse, an artist battling a menacing collector and a deranged stalker. From the implausible decision to stay in a haunted house to the climactic showdown that leaves Jesse's family in mortal danger, we dissect every chilling detail. Wrapping up with a nostalgic chat about classic horror films and Halloween prep, this episode promises a rollercoaster of emotions, from laughs to chills. Tune in and join the fun!
Mike kicks off the show with Air Force Football action by talking to Ron Sanders from Capriotti's. We also hear about some delicious Jalapeño Cheese Sourdough from Boonzaaijer's. See omnystudio.com/listener for privacy information.
Send us a textIn this episode of Friday Night Beers, Tom & Vince try Jalapeño Pepper Ale from Bent River Brewing in Moline, IL. They drink it and somehow compare it to things like spicy takes, Dune: Part Two, predictions for the 2024 college football season, Dr. Pepper's Fansville, our annual college football bet and more. At the end, they rate this beer on a unique 1-5 scale. VINCE: 2.5 / 5 VincesTOM: 2.75 / 5 TomsInstagram: @friday.night.beersTwitter: @fnb_pod Threads: https://www.threads.net/@friday.night.beersEmail: friday.night.beerspodcast@gmail.com Theme music by Billy Hansa. Subscribe, rate and review the podcast on Apple, Spotify or wherever you find your podcasts!
Owen Blackhurst is with Seb White and Tommy Stewart to chat being Merk'd, Rio Ferdinand, Seb's steamy glasses, Bruno Fernandes, John Stones, Northern grit, Tinder, Jack Grealish, Bukayo Saka, splinter groups, coups, Nicolas Anelka, Thierry Henry, Arsenal, Real Madrid, Juventus, France's Olympic football team, Wenger's double, Gary Neville, Peter Schmeichel, Robbie Fowler, Woody from Toy Story, Davor Šuker at Arsenal, Maradona at Sevilla, Guardians of the Galaxy, Marvel, Harry Potter, the 1966 World Cup final, Saving Private Ryan, Winston Churchill, Nobby Styles, George Best, Jason Mamoa, Aquamon, Indonesia, the River Severn, Rockports, Barack Obama, Ángel Di María, Louis van Gaal, Pablo Bastianini, Fernando Morientes, Steven Caulker, Yeovil, Andros Townsend, Harry Redknapp, Terry Skiverton, Seby's Special Soldier Award, scoring on your England debut, Rio Ferdinand, Jürgen Klopp, Liverpool, defenders as strikers, the sickening gambling industry, Sierra Leone, Malaga, Curtis Davies, Rangers, Amad Diallo, football spreadsheets, Brian Potter, mates on mountains, Luis Díaz, Godzilla, random 7-a-side teams, midfield enforcers, Fabrizio Romano, tabloid gossip, the sack race, Erik ten Hag, Ramona's Jalapeño hummus, @backyardcricketengland, the shoebill stork, Chris Pratt, Norfolk, little turns, seals, flight prices, Hamburg airport, treading on bollocks, the window seat, and somehow so much more.Get the latest issue of MUNDIAL Mag hereFollow MUNDIAL on Twitter - @mundialmagFollow MUNDIAL on Instagram - @mundialmag Hosted on Acast. See acast.com/privacy for more information.
In today's episode the boys celebrate reaching 50, try chocolate peanut butter pie flavored oreos, Zach completes a rubik's cube and attempts to guess the total number of games Lebron has played in his career, Danny discusses his passion for jalapeños and gives his initial thoughts on Breaking Bad, and more!! Be sure to tune in every Monday and Thursday for new episodes!
John's world has been rocked from beneath him. Our hero's fears have piled up, and a trip to the medical room - hopefully containing one of London's timidest doctors - is needed. Join us for a deep dive into the underworld.In lighter news, dads are still up to their mad tricks, a childhood liar descends into the sewers, and John ponders how many children the podcast has sired.Have something you want to share with Elis and John? Send us your emails on elisandjohn@bbc.co.uk, or send us a WhatsApp on 07974293022.
In this episode, Deja and Chelsea will explore how to balance honesty with compassion in your relationships through the concept of “Speaking the Truth in Love.” They'll discuss the difference between a “Jalapeño” and a “Sugar-Coater,” helping you discover if you're more inclined to be straightforward and fiery or gentle and sweet, and why both approaches are essential. Additionally, you'll learn to identify the different levels of friendship, from the close-knit primary circle to the broader tertiary circle, and gain practical tips for overcoming the fear of confrontation or rejection. Tune in for insights on approaching difficult conversations with confidence and grace! Find books by Lisa Kai: https://www.LisaKai.Tv To partner with me in bringing the word of God around the world, click here: https://raisedonors.com/poundforpoundministries/partner_lisa Stay up to date on all things Lisa Kai: Website: http://www.LisaKai.tv Instagram: https://www.instagram.com/lisakai
Hey Folks welcome to Drinking Alone, With Friends! This week we start strong with a 3 person hard kombucha review, and then follow it up with a beer worthy of bathing in, a beer brought to you from the Wild Kratts, and a mysterious Jalapeño IPA. Cheers! transcription Three Handles on Our Frosty Mug of Wisdom Risk Of Rain 2 Shokz Open Ear Headphones DaymDrops Follow us: Instagram YouTube Facebook Discord Support our Beer Buying Habits on Patreon (don't forget to subscribe to drink with Chris while he drinks a Bud Light Chelada!) Chris' Twitch Stream e(nvelope)-mail us! Click here to let Jordan know your breakfast choices Special Thanks to the following for being AWESOME! Jordan of the Wreck My Podcast! crew! Jake for being a great Friend, Twitch Mod and Trader of Beers! Sal for being the best letter writer/Tud challenger/beer sender ever! Larissa for being the ULTIMATE handle giver of the podcast! Shea for becoming a ROCKSTAR patron!
The jalapeño is the workhorse of hot peppers. They're sold fresh, canned, pickled, in hot sauces, salsas, smoked into chipotles, and they outsell all other hot peppers in the United States. These everyday chilies are a scientific and sociological marvel, and tell a complicated story about Mexican food and American palates. In today's episode, we meet Dallas-based food critic Brian Reinhart, who fell in love with spicy Mexican cuisine as a teenager. Recently, Brian started to notice that the jalapeños he'd buy in the grocery store were less and less hot. So he called up an expert: Dr. Stephanie Walker, who studies chili pepper genetics at New Mexico State University. She explains that the food industry has been breeding milder jalapeños for decades – a project led by “Dr. Pepper” himself, Benigno Villalon. Finally, Los Angeles Times columnist Gustavo Arellano puts the jalapeño in context, as part of an age-old cycle in Americans' obsession with Mexican food: one more ingredient that's been “discovered,” celebrated, then domesticated. Brian Reinhart's article about the jalapeño ran in D Magazine. Gustavo Arellano's book is called Taco USA: How Mexican Food Conquered America. This episode was produced by Evan Chung, who produces the show with Katie Shepherd and Max Freedman. Derek John is Executive Producer. Merritt Jacob is Senior Technical Director. If you haven't yet, please subscribe and rate our feed in Apple Podcasts or wherever you get your podcasts. And even better, tell your friends. If you're a fan of the show, please sign up for Slate Plus. Members get to listen to Decoder Ring and all other Slate podcasts without any ads and have total access to Slate's website. Your support is also crucial to our work. Go to Slate.com/decoderplus to join Slate Plus today. Learn more about your ad choices. Visit megaphone.fm/adchoices
The jalapeño is the workhorse of hot peppers. They're sold fresh, canned, pickled, in hot sauces, salsas, smoked into chipotles, and they outsell all other hot peppers in the United States. These everyday chilies are a scientific and sociological marvel, and tell a complicated story about Mexican food and American palates. In today's episode, we meet Dallas-based food critic Brian Reinhart, who fell in love with spicy Mexican cuisine as a teenager. Recently, Brian started to notice that the jalapeños he'd buy in the grocery store were less and less hot. So he called up an expert: Dr. Stephanie Walker, who studies chili pepper genetics at New Mexico State University. She explains that the food industry has been breeding milder jalapeños for decades – a project led by “Dr. Pepper” himself, Benigno Villalon. Finally, Los Angeles Times columnist Gustavo Arellano puts the jalapeño in context, as part of an age-old cycle in Americans' obsession with Mexican food: one more ingredient that's been “discovered,” celebrated, then domesticated. Brian Reinhart's article about the jalapeño ran in D Magazine. Gustavo Arellano's book is called Taco USA: How Mexican Food Conquered America. This episode was produced by Evan Chung, who produces the show with Katie Shepherd and Max Freedman. Derek John is Executive Producer. Merritt Jacob is Senior Technical Director. If you haven't yet, please subscribe and rate our feed in Apple Podcasts or wherever you get your podcasts. And even better, tell your friends. If you're a fan of the show, please sign up for Slate Plus. Members get to listen to Decoder Ring and all other Slate podcasts without any ads and have total access to Slate's website. Your support is also crucial to our work. Go to Slate.com/decoderplus to join Slate Plus today. Learn more about your ad choices. Visit megaphone.fm/adchoices
The jalapeño is the workhorse of hot peppers. They're sold fresh, canned, pickled, in hot sauces, salsas, smoked into chipotles, and they outsell all other hot peppers in the United States. These everyday chilies are a scientific and sociological marvel, and tell a complicated story about Mexican food and American palates. In today's episode, we meet Dallas-based food critic Brian Reinhart, who fell in love with spicy Mexican cuisine as a teenager. Recently, Brian started to notice that the jalapeños he'd buy in the grocery store were less and less hot. So he called up an expert: Dr. Stephanie Walker, who studies chili pepper genetics at New Mexico State University. She explains that the food industry has been breeding milder jalapeños for decades – a project led by “Dr. Pepper” himself, Benigno Villalon. Finally, Los Angeles Times columnist Gustavo Arellano puts the jalapeño in context, as part of an age-old cycle in Americans' obsession with Mexican food: one more ingredient that's been “discovered,” celebrated, then domesticated. Brian Reinhart's article about the jalapeño ran in D Magazine. Gustavo Arellano's book is called Taco USA: How Mexican Food Conquered America. This episode was produced by Evan Chung, who produces the show with Katie Shepherd and Max Freedman. Derek John is Executive Producer. Merritt Jacob is Senior Technical Director. If you haven't yet, please subscribe and rate our feed in Apple Podcasts or wherever you get your podcasts. And even better, tell your friends. If you're a fan of the show, please sign up for Slate Plus. Members get to listen to Decoder Ring and all other Slate podcasts without any ads and have total access to Slate's website. Your support is also crucial to our work. Go to Slate.com/decoderplus to join Slate Plus today. Learn more about your ad choices. Visit megaphone.fm/adchoices
The jalapeño is the workhorse of hot peppers. They're sold fresh, canned, pickled, in hot sauces, salsas, smoked into chipotles, and they outsell all other hot peppers in the United States. These everyday chilies are a scientific and sociological marvel, and tell a complicated story about Mexican food and American palates. In today's episode, we meet Dallas-based food critic Brian Reinhart, who fell in love with spicy Mexican cuisine as a teenager. Recently, Brian started to notice that the jalapeños he'd buy in the grocery store were less and less hot. So he called up an expert: Dr. Stephanie Walker, who studies chili pepper genetics at New Mexico State University. She explains that the food industry has been breeding milder jalapeños for decades – a project led by “Dr. Pepper” himself, Benigno Villalon. Finally, Los Angeles Times columnist Gustavo Arellano puts the jalapeño in context, as part of an age-old cycle in Americans' obsession with Mexican food: one more ingredient that's been “discovered,” celebrated, then domesticated. Brian Reinhart's article about the jalapeño ran in D Magazine. Gustavo Arellano's book is called Taco USA: How Mexican Food Conquered America. This episode was produced by Evan Chung, who produces the show with Katie Shepherd and Max Freedman. Derek John is Executive Producer. Merritt Jacob is Senior Technical Director. If you haven't yet, please subscribe and rate our feed in Apple Podcasts or wherever you get your podcasts. And even better, tell your friends. If you're a fan of the show, please sign up for Slate Plus. Members get to listen to Decoder Ring and all other Slate podcasts without any ads and have total access to Slate's website. Your support is also crucial to our work. Go to Slate.com/decoderplus to join Slate Plus today. Learn more about your ad choices. Visit megaphone.fm/adchoices
The Solar Reclonse happened! Rance was testin' out a boat he wanted to buy, so we thought we might as well do some water skiin'. And the paddle boats are in business out on the lake. Jalapeño was there, so that's always a mess. Solar Reclonse tee: https://www.rockcityoutfitters.com/collections/tavin-dillard/products/tavins-solar-eclipse-tee All my shirts and merch: https://www.rockcityoutfitters.com/collections/tavin-dillard Wichita Falls Tickets: https://ci.ovationtix.com/36327/pr/1194496/pe/11437065 Personal Video Greetins: https://www.sweetteafilms.com/shop/greetings Tavin's Bacon Bag: https://baconboise.com/products/tavins-bacon-more-bacon Email: tavindillard@gmail.com Text me: 501-322-6249 --- Support this podcast: https://podcasters.spotify.com/pod/show/tavindillard/support
Dr. Becky Campbell and Dr. Krystal Hohn discuss how to stay healthy while traveling. They provide tips on finding a safe place to stay, eating healthy while on the go, and incorporating exercise into your travel routine. They also share their favorite travel hacks, including a portable blender and homemade tallow lotion. Overall, they emphasize the importance of planning ahead and making choices that support your health while traveling. TOPICS: (00:00) Finding a Safe Place to Stay (09:03) Eating Healthy While Traveling (27:48) Travel Hacks More from this Episode: Fabric booty bands /Ankle straps that come with the resistant bands | peachgainz.com Ninja Blast Portable Blender | amazon-https://amzn.to/43Ic6mJ Travel Supplement Organizer | https://amzn.to/4cwntlQ Lorissa's Jalapeño Beef Sticks | https://amzn.to/43EKS0y Schedule consults here: drbeckycampbell.com
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Comedian Felipe Esparza and his buddy, up-and-comer Ken Flores, stop by the kitchen for an epic conversation including the best fast-food joint, getting arrested for a food fight, how Felipe saved the life of a rabbit, and a hot debate on the similarities of gangs and fraternities. There's not one, but TWO massage parlor stories… oh, and I'm making Felipe's vegan chilaquiles recipe. | Something's Burning | S3 E15 Follow Felipe Esparza: https://www.instagram.com/felipeesparzacomedian Follow Ken Flores: https://www.instagram.com/kenflores300 This episode is brought to you by Eight Sleep. Get $200 off plus free shipping on the high tech Pod 3 Cover when you use my link https://www.eightsleep.com/burning This episode is brought to you by Rocket Money. Stop wasting money on things you don't use. Cancel your unwanted subscriptions by going to https://www.RocketMoney.com/BURNING This episode is brought to you by DraftKings. Don't miss out on all the action this week at DraftKings! Download the DraftKings app today! Sign-up using https://dkng.co/burning or through my promo code BURNING This episode is brought to you by Talkspace. Get $80 off your first month at https://www.Talkspace.com/BURNING SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For TOUR DATES: http://www.bertbertbert.com For FULLY LOADED: https://fullyloadedfestival.com For #THEMACHINEMOVIE Updates: TheMachine.Movie For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer CHILAQUILES - beauties TOMATILLO SAUCE * Tomatillos * Onions * Garlic cloves * Jalapeños 1. De-husk and then boil tomatillos for about 15 mints. 2. Char jalapeños, onions, and garlic on stovetop 3. Combine everything into a blender and blend until smooth 4. Salt and pepper to taste. VEGAN CHILAQUILES * Liquid plant-based eggs (Just Egg) * Tortilla chips; the thicker the better * El Pato sauce (yellow can – 27 oz) * Tomatillo sauce * Non-dairy shredded mozzarella * Non-dairy feta crumbles (Follow Your Heart) * Black Salt 1. Add oil to two different pans; add chips to both and move around pan to coat. 2. Pour liquid eggs all over chips, starting on the outside of the pan and working your way in. 3. Using tongs, move chips all around to ensure they're coated with egg 4. Sprinkle generous portion of black salt; move chips around to make ensure seasoning is well distributed. 5. Cover one pan of chips with El Pato sauce; continue mixing around the pan to coat. 6. Cover the other pan with tomatillo sauce; continue mixing around the pan to coat. 7. Add mozzarella cheese; allow to melt 8. Plate chips; sprinkle with feta cheese crumbles GAMBLING PROBLEM? CALL 1-800-GAMBLER (1-800-426-2537) (AZ/CO/IA/IL/IN/KS/KY/LA/MD/ME/MI/NJ/OH/OR/PA/TN/VA/WV/WY), (800) 327-5050 or visit gamblinghelplinema.org (MA). Call 877-8-HOPENY/text HOPENY (467369) (NY). Please Gamble Responsibly. Call 1-800-522-4700 (NH), 888-789-7777/visit ccpg.org (CT), or visit www.1800gambler.net (WV). 21+ (18+ KY/NH/WY). Physically present in AZ/CO/CT/IL/IN/IA/KS/KY/LA(select parishes)/MA/MD/ME/MI/NJ/NY/OH/PA/TN/VA/WV/WY only. Void in ONT/OR/NH. Eligibility restrictions apply. On behalf of Boot Hill Casino & Resort (KS). Valid 1 per new customer. Min. $5 deposit. Min. $5 bet. $200 issued as bonus bets that expire 7 days (168 hours) after being awarded. Bonus bets must be wagered 1x and stake is not included in winnings. Ends 02/11/24 at 11:59 PM ET. Sponsored by DK. See terms at dkng.co/ftball. Learn more about your ad choices. Visit megaphone.fm/adchoices
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