Podcasts about Mango

Lara and Carey yo-ho out to the Caribbean once more to check in with the Real Housewives of Davey Jones's Locker on their yacht trip from Hell, but first they discuss All's Fair debuting to an iconic 0% on Rotten Tomatoes, and why Kim K is a legend for that.On RHOSLC, the women wake hungover and charred from the previous night's battle, as Bronwyn takes to sleeping on the poop deck to avoid sharing a bed with Britani, fresh off her unsuccessful attempt to seduce Captain Jason. Lisa continues to swear her innocence and lob accusations of disloyalty at Meredith. Baby Girl's loose lips come back to haunt again when Angie — revived from her sea-sick malaise — tells Bronwyn that Lisa shared gossip about Todd's alleged, fart-laden infidelity. Then, Meredith's slow-mo bullying of Britani hits a snag at the zombie dinner party, when Miss Bateman dredges up some cheating flotsam involving Seth and an alleged Ohio mistress. Shiver me timbers!Chapters:00:00:00 Mango is back in the Stu00:02:48 All's Fair and its iconic zero-star rating00:14:28 RHOSLC Recap!Listen to this episode ad-free AND get access to weekly bonus episodes + video bonus episodes by joining the SUP Patreon. Watch video episodes of the pod on Thursdays by subscribing to the SUP YouTube. Relive the best moments of this iconic podcast by following the SUP TikTok. Hosted on Acast. See acast.com/privacy for more information.

Pop Socket and Chin Hammer. Go Go Gadget Grandma! Pika Chew. The Weighted Knob. Corduroy Slander. Lyfting Loquacious Ladies. Let me cry like a Real Baby. Utopia has Fallen. Giving Tina the Mango. Scott Ruins Brownies. Play in the Dark, While the Wife Sleeps. Nearly Bobbited. The Third John Wayne. 15 Minutes of Public Weiner. If you thought you had problems before - Call now, and more on this episode of The Morning Stream. Hosted on Acast. See acast.com/privacy for more information.

Pop Socket and Chin Hammer. Go Go Gadget Grandma! Pika Chew. The Weighted Knob. Corduroy Slander. Lyfting Loquacious Ladies. Let me cry like a Real Baby. Utopia has Fallen. Giving Tina the Mango. Scott Ruins Brownies. Play in the Dark, While the Wife Sleeps. Nearly Bobbited. The Third John Wayne. 15 Minutes of Public Weiner. If you thought you had problems before - Call now, and more on this episode of The Morning Stream. Hosted on Acast. See acast.com/privacy for more information.

The hilarious Sooshi Mango nonnas join Jonesy & Amanda for a hilarious chat!See omnystudio.com/listener for privacy information.

Follow Monstercat Silk on all platforms - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://monster.cat/silk⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow our playlists: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://ffm.bio/monstercat⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Tracklist 1. Mango & A.M.R - Central Park [Anjunadeep] [00:35] 2. rshand - Hearts Divide [Monstercat Silk] [06:43] 3. terro - 4 U [Monstercat Silk] [11:47] Silk Exclusive: 4. Mango & Cloudcage - Snowglobe [Monstercat Silk] [15:35] 5. Ra5im - Zen [Monstercat Silk] [19:51] 6. OKASSUS - Allure [Monstercat Silk] [23:41] 7. Leaving Laurel - together (we are more) (Club Mix) [Anjunadeep] [28:13] Silk Spotlight: 8. A.M.R & Aether - Without You [Monstercat Silk] [33:02] 9. RAINE - Nomad [Monstercat Silk] [36:30] 10. Rezident - Shapeshift [Anjunadeep] [40:15] 11. Calcou - No Rush [Anjunadeep] [46:06] 12. Pete K - Belong [This Never Happened] [50:08] 13. A.M.R - Sleep [Monstercat Silk] [55:09] Thank you for listening to Monstercat Silk Showcase! Learn more about your ad choices. Visit megaphone.fm/adchoices

If you have ever uttered these words, you are not alone! There is so much information about nutrition and fitness, it's hard to know what to do first. In this week's episode, I give you two action steps that in total will take less than five minutes of your day. In the beginning, you want easy to achieve action steps. This episode will not disappoint but the results will be life-changing. This week's recipe is Mango and Jalapeno Salsa. Schedule a visit today at www.bodymetrixhealth.com.

Christian College Sex Comedy: Part 26 A New Student (tribal) Council   In 30 parts, By FinalStand. Listen to the podcast at Explicit Novels.             If you can't look in a mirror and laugh at yourself, cut off the light             "Can we put other restrictions on you?" Simone Brady prodded.   "This is not the 'Zane' show," Virginia Goodswell interjected. "We need to decide when the new Student government will meet, I suggest Tuesday nights, and how we are going to conduct business."   "We can start by deciding where we meet," Chastity spoke up. "I vote for Zane's place."   "What's wrong with the Assembly Hall, where we've always met?" Rhaine countered.   "Rhaine, you are drinking a Doctor Pepper, KayLeigh, you are drinking a grape juice, and Joy was eating a bowl of vanilla ice cream with chocolate syrup when I got here," Hope snickered. "You have hot plates and microwaves too, if needed."   Rhaine, Joy, and KayLeigh, all Traditionalists, looked guilty. They also looked like they treasured their creature comforts because they weren't running for the door.   "It is a nice place," KayLeigh admitted.   "And you don't get to come back up here otherwise," Rio grinned evilly. "This floor is devoted to the freshman class."   "There are a lot of upperclassmen up here right now," Rhaine pointed out.   "Those are what you would call 'friends'," Rio sneered. "If you weren't freaking evil, you might have some."   "Please don't put it that way," I requested of Rio. Rio had every reason to be cranky. Mercy looked even more exhausted sitting at her side.   "Zane will arrange the room to fit your needs," Christina finally spoke, "I guarantee it."   "You think you can control him?" Rhaine shot back.   "I'm not afraid of him; he's not some wild beast. I ask him to do things for me and he does," Christina chided Rhaine. "He is like any other freshman; it is that simple."   "He's rather mouthy for a freshman," Hannah joked.   "Well, maybe if you put my mouth to other uses," I bantered back. There was a moment of silence followed by Dana Gorman taking up her bottled water and walking over to me. She smiled down at my seated form while she poured out the remaining water onto my crown.   "Cool off, Casanova," Dana cautioned me playfully before returning to her seat.   "Exactly why do you keep her around again?" Rio slapped my shoulder.   "Can you imagine how insufferable Christina would be if Coach didn't keep her in line?" I smiled. Christina rolled her eyes while Rio chuckled. Virginia stood up and cleared her throat.   "I want to make sure that all the ladies, plus Zane, plan to make this experiment work. It is rather pointless to proceed if any of you can't be honest now," Virginia, my Spiritual Advisor, poled the audience. Most of the girls looked around to see who would do what but no one jumped.   "I think it is safe to say that we students will stay true to the Vice Chancellor's plan, though this is not an endorsement of Zane, his conduct, or even his continued presence here," Rhaine spoke for the group.   "With that settled, we can call it a night," Doctor Kennedy declared. "Ladies, consider what issues we need to deal with so we can bring them up next Tuesday night, 9 pm."   "Who do we send the itinerary to?" Simone inquired.   "Zane," Hudson Lane volunteered me.   "I nominate Faith De Young (of Christina's inner circle) to be our Secretary of Record, if she wants the job," I said. Faith looked completely taken off-guard but nodded quickly.   "I'll do it," she made clear. The meeting broke up soon after with most of the student leadership departing. Dana, Hudson, and Christina & company hung around a little longer.   "Not the Glamorous Gremlin?" Rio teased me on my choice of Secretary. She gasped and nearly fell over right after that. Iona smiled softly and shook her head. She realized that she was still a freshman and her day would come.   "Ah, here's one of the controllers," Heaven gave a devilish smile as she handed the device over to Rio. Miraculously, the other three sexual wonders were also handed over, ending the threat of torture for the day.   "I see a spanking machine in you bitches' future," Rio snarled at Chastity, Hope, Heaven, Faith, and Christina.   "I swear, I tried to get one of those damn things all day long," Valarie griped. "You would think that after setting this up, someone would have given me one, but no, I am a freshman so I don't get to play the game."   "It was you!" Rio screamed, and lunged at Valarie, who comically batted her away as Vivian and Mercy intervened.   "Yes," Val laughed, "but it was Iona who figured out how to have captured your days by enlisting the aid of classmates with video phones. I can tell today's footage is going to be a classic."   "Why did you do it?" Vivian asked Valarie.   "I had revenge on Rio and made Mercy ecstatically happy; it was a win-win," Val grinned vindictively. It was a credit to Rio's berserk nature that no one asked what Rio had done to warrant revenge; everyone automatically assumed that Valarie was justified.   "Everyone's sympathy is under-whelming," Rio grumbled. "Come on, Mercy, let's get these things off."   "Do we have to?" Mercy pleaded softly. Hell, I imagine she could barely stand but apparently, her limit to sexual overstimulation was unconsciousness. Rio used one finger to hook Mercy's collar and pulled her close.   "How dare you talk back," Rio whispered, but I was close enough to hear. "I was going to settle for the vibrating nipple clamps that arrived today but now I'm thinking a few dozen paddle blows, to each cheek, are in your future, you annoying little bitch."   Annoying was Mercy and Rio's code word for 'love'; Rio simply couldn't stand the 'L' word.   "Vibrating nipple clamps?" Christina was both confused and amused. "Where do you people come up with this stuff?"   "Adam and Eve," Rio shot back without batting an eye. "Wait until I have Mercy's nipples and lips pierced; then the real fun begins."   "I don't think Mercy should have her lips pierced," Vivian suggested forcefully. "They'd be glaringly obvious." Rio groaned and sighed.   "Not those lips," Rio clarified. "The other ones, you know, labia, cunt lips, cunt etc." There was a pregnant pause in the room. "Attach vibrator wires to those bad boys and Wow! Let the magic begin."   Mercy and Rio really were made for each other; they were both salivating at the prospect. Thankfully, I saw Cassandra hovering around and looking ready for me to start playing towel boy.   "Ladies, one last duty to perform and then my day is done," I attempted my exit.   "Zane, is it alright if I spend the night?" Hope ambushed me.   "Of course," I smiled, because I'm a fucking idiot who is an embarrassment to the very concept of the mentally challenged and a parody of every teen boy date flick. I was already spending time with Iona, Paige, Barbie Lynn, and now Hope.   Maybe I can find a way to have a secret government space array shoot an earthquake laser at my feet so a pit opens up underneath me and I plummet to a fiery death at the Earth's core. Maybe I watch too much bad TV.   "Iona, did my Viagra arrive yet," I teased my buddy. "I'm going to need a pill tonight."   "Oh, Zane, I don't think we have any but I'll go online and see what I can get for you," Iona replied in all seriousness.   "I know some guys who smuggle them in from Mexico," Valarie offered. "I'll make some calls."   "That is so cool!" Barbie Lynn clapped her hands. "Now he'll never go down. I can ride him all night long." She hugged me while a fearful vision of my desiccated, sperm-drained husk lying open-eyed and lifeless on my bed danced before my eyes.   "Zane?" Cassandra called out.   "Oh, yes, towel boy and bikini selection," I muttered. I gravitated her way, took her hand, and led her to my room.   "What's that about?" Vivian mused.   "Handmaiden's Duty," Iona informed the ladies. "He picks out a bikini for her and acts as pool boy while she's in the Jacuzzi."   "I hope someone cleans that thing from time to time," Faith shuddered.   "Every morning at ten o'clock it is drained and cleaned, and the filter cleaned every Monday," Iona droned on without even looking up. The rest of that exchange was lost as I retreated to my bedroom.   What followed could be blamed on Cassandra accidently dropping her drink in the Jacuzzi and me having to retrieve it; it was an unopened soda can. Or maybe it could be blamed on the surprisingly conservative (for my room) white and black striped bikini she wore. Whatever was the catalyst, inside five minutes I had Cassandra out of her suit, front to front, her crotch pressing me against the side of the Jacuzzi with my head barely above water while she rode my face in a pattern and energy that reminded me of Hawaii's North Shore.   Cassandra was pounding the back of my head against the wood wall as she drove her cunt over my lips and tongue again and again.   "Oh, Baby, you are so much better than my fingers," she communicated with an erotic growl. "Keep it up, keep it up!" She was the one in the control of the sexual rhythm so I was not sure what else I might do but keep licking and sucking as hard as I could.   I was finally able to run a hand along her chocolate flesh until I managed to push against her sternum and got her to roll her shoulders back. That allowed me to start massaging and stroking one of her breasts while my other hand got between her legs from behind and gently penetrated her cunt.   "Za, za, za, Zane!" she screamed out. Note to self: Add earplugs to my Must Have List.   Cassandra slathered my nose, lips, and chin with her rather scalding, light to the tongue and tasty fluids. If she wasn't still trying to give me a concussion with her hips I might have enjoyed it more. As her orgasm dissipated, she slid down my body with a sated sigh. Her legs were outside mine so as she descended, her cunt came to rest on my Speedo-encased cock. Saying that my cock was hard would be like saying snow is cold or the English love their soccer; pretty much a given.   Her eyes grew wide when she realized where she rested. She's a senior and a virgin in a Christian Girl's school, she began humping me, of course. Being Cassandra, she began humping me hard and thumping her way to another climax.   "Zane, I am totally rethinking you being allowed on campus," Cassandra panted.   "Is this a good thing or a bad thing?" I wondered. At this time I had one finger lightly in her cunt as my other hand tenderly tweaked one of her nipples.   "Oh, I think every junior and senior should have their own personal freshman boy to keep under control with a strong hand," she grinned while she kept working my rod over with her cunt.   "Wouldn't it be nice if we developed a peaceful, platonic relationship based on mutual trust and respect?" I suggested hopefully. Cassandra gave a deep, throaty laugh.   "You're funny, but no," she grinned evilly. "After all, if that was the case, I couldn't do this: Zane, suck my other nipple, suck it hard, while I play with your fat phallus." Oh yeah, I love the way this is going (insert internalized weeping).   She worked out my cock painfully fast and began rubbing it deeply between her labia, to the point I felt the tightness of her vaginal walls on my cockhead.   "Zane, you know a whole lot about the sex stuff," she stated. "What's a cock ring?" Oh, HELL No! I have enough difficulty ejaculating as is. The last thing I need is something that allows another to make the prospects of my ejaculation even dimmer.   "It's a device, a ring, that is placed over the base of the cock to restrict blood flow, thus allowing longer erections," I grudgingly confessed. "Thinking about getting one, as a Christmas present, for someone out of state?"   "So, you could have intercourse, for a long time, and not ejaculate, so a girl would be, safe, in fucking you raw?" Cassandra's voice was becoming more strained.   "Technically, yes, but a little music, some hand-holding, and dinner at McDonald's would suffice in getting me aroused," I tried to explain. "There is no need for, something like that."   "Zane, clearly God put you, on this campus as a test for, true believers," Cassandra related, "And every woman here needs, to be tested, A Lot!" she screamed out her second orgasm of the night.   My hands raced down to grab each luscious buttock before her spasms caused her to slip down my cock and make her virginity a thing of the past. When my cock slapped against my stomach, I held Cassandra tight until she calmed down.   "You need to stay on campus during the weekends," Cassandra moaned with content exhaustion, "so we can use you more often."   "Why do you think I flee campus every weekend?" I thought. If she had her way, I'd be walking around with an IV in my arm and popping Viagra like M&M's. I chose life! If you think I am a coward, step up and take my place. I'll sneak back into the cemetery at night and put a flower on your headstone. You can take that permanent smile etched on your face to your grave, He-Man.   "I have to ask: What brought this on?" I inquired.   "I received one of Mercy's controls and we shared the next class," Cassandra confessed. "She glowed with such pleasure I thought she would pass out. I was suddenly curious."   "I had nothing to do with that," I groaned. "I swear, it wasn't me." Cassandra placed one hand on each side of my face.   "Zane, it wasn't you, I know that," she smiled, "but it is your presence that allowed something like that, her ability to experience that level of pleasure, that I want to experience. I have to go now. I need to report to the other girls what it was like so we can figure out what to do with you next."   You know, if I had been paranoid, I would have been right, people are plotting against me. Cassandra stood up and stepped onto the bench so that I was once more facing her puffy, somewhat abused cunt lips before she swung one leg over me and exited the tub. I closed my eyes and let my head hang over the side, facing up.   "Towel boy," Cassandra taunted me. I looked at her. Cassandra was dripping wet and she was extending a towel my way. I pulled my own tired ass out of the Jacuzzi and tenderly buffed her excellent body until she was dry. She gave me one last kiss, dressed, and virtually skipped out of my domain, happy, arrogant and plotting my demise.   I cleaned up, dealt with the Jacuzzi, and took in my surroundings. The only witnesses to my congress and conversation with Cassandra were Dana Gorman and Hudson Lane, my voyeuristic adult female 'friends'.   Dana pulled me over as I walked passed her. Hudson Lane had gone off to get some drinks.   "You and Gabrielle, ?"   "You have no respect for my survival instincts, do you?" I chuckled.   "Not really," Dana smirked.   "Fine," I groaned in feigned annoyance. "She wanted to talk so we talked, nothing else happened."   "She beat you up, didn't she?" Gorman persisted.   Another deep sigh on my part came out before I confessed, "Yes. Why do you ask?"   "I wanted to smack you around from the first day I met you," Dana laughed. "I think Ms. Black has done admirably not beating you black and blue before now."   "Has yet another girl beaten Zane up?" Hudson angled around to sit next to Dana. "The consistency of the femdom attitudes at this school is frightening."   "Don't throw stones, Ms. Lane," Dana warned her. "You, Zane, and Ms. Messier, the lawyer Ms. Buchanan hired to help Zane when he went to jail, I was head of security when it happened and I know when Ms. Messier arrived on campus, where she stayed, and when she, and you, left this dorm."   "You never said anything to Chancellor Bazz?" Hudson worried.   "No," Dana responded. "You three are adults, and ruining your career here wouldn't have made expelling Zane any easier. I wasn't the sex police."   "Thank you," Hudson smiled. "I now have another reason to be happy Zane championed your cause with the Board of Directors." She touched Dana on her thigh.   "It's not going to happen, Lane," Dana informed the lawyer while opening her V-8. "I've had a long time to figure out that I'm not attracted to women." Wow, Dana knew that Hudson was bi-sexual and didn't care. That was another big plus for Dana in my book.   "That's what Brigitte Messier thought as well," Hudson winked. "It turns out a little bit of Zane goes a long way to loosening up a girl's morals and expanding their horizons."   "I repeat, it is not going to happen," Dana shook her head. "Zane's a student and I'm a teacher. Perhaps the day he graduates, I'll kidnap him for a long, frustration-relieving weekend. I haven't had sex in eight years and watching him work really stresses my resolve."   "You could always join me in the hot tub," I offered. I wasn't sure how serious I was. I also wasn't sure how bad a concussion Cassandra had given me.   "Zane, do you have any idea of what I would do to you if I focused all my pent up sexual fury onto that body of yours?" Dana threatened. I gulped.   "Does it start with me tying you down?" I suggested sweetly. Hudson was looking really intrigued by this. I was beginning to believe she had this erotic attraction to 'turning' straight girls, most likely mirroring her own Law School experiences.   "What do you think?" she glared. Dana was becoming seriously aroused.   "I guess my only other question is if I can outrun you," I joked. Dana kept staring.   "Zane," Hudson snickered, "do you realize that your swimsuit is basically transparent when wet?"   "No, I didn't," I gulped once more. My package was less than a foot from Dana's lips. "Sorry, I'll be going to bed now," I backed up.   "That's a really nice ass," Dana sighed as I turned away.   "It is even nicer to touch," Hudson commented.   "It's not happening, Lane," Dana grumbled.   "Oh, you will come around," Hudson Lane laughed softly. "I have faith in Zane." Dana growled in rebuttal.   When I rounded the first cut-back leading to my bedroom, I heard and smelled sex, suddenly, sneaking off to Gabrielle Black's place and hiding out for the night sounded like a good idea, barring her killing me, of course. I sorted out the noises as I moved around until the room came into full view.   Reminder number one: Check the God Damn air filters!   Where the fuck do I begin?   On the far side of the bed, Mercy was on her knees, head down on a pillow with her painfully ecstatic face looking toward me. That was how I could tell she had been gagged. Her wrists were handcuffed behind her back, she was moaning and sweating up a storm, and her whole aura emanated with tantric excitement.   In case you might be wondering where her Mistress was: Rio was straddling Mercy's back, ass resting on Mercy's neck (by the tension in her thighs, Rio wasn't pressing down hard thankfully) and facing her playmate's highly vulnerable posterior.   "Hold out a little longer, my slut," Rio egged Mercy on quietly as she paddled those beautiful exposed ass cheeks, apparently in a random fashion.   And now it gets weird(er): Behind Mercy, facing Rio, wielding a strap-on with firm, slow, and steady strokes, was Paige. For the love of the Almighty, should I be quarantined as an immorality contagion? It wasn't like Paige was an angel but she was taking a few giant steps to proficiently wielding an artificial cock into a bound girl's bunghole. The fact that Rio and Paige despised each other continued warping my perception of events.   Barbie Lynn (farthest away in the closest group), Vivian, and Valarie were on the near side of the sheets. They weren't actually having sex but were talking in low voices with the occasional running of a hand through a companion's hair or tracing a finger from hip to thigh. It was sensual without being pornographic. It also appeared to be something they all three were enjoying.   In the middle section of my sleeping platform (it is an awesomely big bed) was Iona and Hope, who were doing a little more than cuddling together in quiet conversation. Hope stroked Iona's head compassionately as Iona gently teased and suckled on Hope's left breast. Every ounce of my experience cried out to me that Iona had initiated the sexual contact. That boggled the mind, right up there with Hope allowing a near stranger such intimate contact.   "Hey, Lover," Barbie Lynn gifted me with a sultry leer, "are you going to take that off or are you going to allow him to bust out on his own?" Bathing suit, cock, raging erection; got it. I yanked off my speedo fast enough to make my skin burn. I wrapped it up in a towel before tossing them in the clothes hamper.   I quickly plotted out my journey, figuring out where I was supposed to end up. I was giving up the illusion that I controlled events because if I was created in God's image and that was the reason God wanted men to rule over women, then I think God was really Goddess and Heaven's soul had it right, change sides.   Valarie gave me a fearless grin as I climbed over her on my way to the middle. She shifted so that her breasts swayed from side to side. I took in the view before kissing her and moving on.   "Try to settle things down by eleven, Zane," Vivian requested. I nodded and then kissed the tip of her nose, which she returned by kissing my forehead. It was very motherly of her, barring the fact that the sheets barely covered her pubic region and every exposed bit of her looked scrumptious.   My last hurdle was Barbie Lynn, and that was an obstacle in more than just the physical sense. She knew how to stretch and yawn just right for making my blood boil with lust and my vision cloud with desire.   "You will come back to me, Zane," she said with brazen tenderness. "Now go on and take care of the others who need you now." Best Blonde Bombshell ever.   As I settled behind Hope who was still facing Iona, I took it slow to let her instincts understand that I wasn't a threat but desirous of her.   "What's going on here?" I inquired delicately. "Hope, I didn't think you liked Iona all that much? And Iona, you have become much more confident in the past month; I like it."   "Zane, Iona is one of the bravest freshmen I've ever met. She's never backed down from a challenge and is smart enough to fight the battles she can win and send others to win the one's she can't," Hope explained. "I have admired her for some time."   "I know you wanted Hope to be put at ease," Iona related. "She's surrounded by people she has minimal familiarity with. I reasoned that I could help her adjust by doing what you do."   "Sexy, clever, lethal girls; this is definitely going on my Santa Wish List," I grinned. I was trying to settle in behind Hope when she wiggled around onto her back and indicated she wanted me to move between her and Iona. I was hardly in the mood to refuse and soon, both ladies were nestled in my arms. I was thinking about the next step when the situation around Mercy increased in energy and volume.   Hope pushed halfway over my chest and Iona turned away from me so they could watch the proceedings. Mercy was shivering like a leaf in a thunderstorm. Rio moved up so that her face was inches away from Paige's. I could see Paige contemplating her next action before she leaned into Rio. They each placed a hand behind the other's head to keep them close as they kissed.   "You smart-ass hooker," Rio snickered. "What flavor is that?" Mercy was cresting toward her orgasm unattended while Rio made small talk with Paige.   "Mango, lip balm and mouth wash," Paige beamed triumphantly. Rio snorted.   "Really start hammering the bitch," Rio ordered/requested. Paige nodded. She slowly drew back until only the tip of the fake phallus remained in Mercy's rectum before savagely slamming it all the way in as hard as she could.   Mercy squealed through her gag and began to violently spasm. Rio dismounted Mercy and flopped beside her partner's head.   "Don't you dare lose it, Cum-Bunny," Rio pressed Mercy. "Disappoint me and you will get nothing until the weekend. I won't let you touch anyone, even yourself. Are we clear?"   Mercy sobbed and nodded while her body teetered on the precipice of total collapse. Paige was displeased with Mercy's resistance and began spanking her thighs and buttocks hard enough to leave imprints. Rio kept stroking Mercy's hair and urging her to hang on. At the pinnacle of the moment I knew Mercy could not go on, Rio spoke softly into her ear.   "You annoying whore," she said, "I am so proud to be with you. Don't ever leave, now cum." Mercy's resulting climax was so powerful that her muscle spasms knocked Paige back on her heels knocking the strap-on mostly out of her ass. Mercy squirted, really squirted, onto Paige's lap, with even more juice shooting and coating Mercy's thighs and my sheets.   Up front, Mercy was cursing up a storm through her gag, grinding the fabric between her teeth with tears streaming out of her clenched eyes. Before her thrashing subsided, Rio had pulled the gag off and was kissing her fiercely on the lips, again and again. Mercy curled into a ball and Rio immediately wrapped her arms and legs around her Sub, keeping her presence light but comforting.   Rio saw our attention being directed their way and mouthed: 'Best Bitch Ever!' using her eyes to exaggerate the force of the words. Paige was still looking over the sticky mess that she had become.   "Put the contraption to soak in the big sink and take a shower," I suggested. Paige could see no flaw in my suggestion so she gave me a wink, unstrapped the device, and made her way out of the room.   When my eyes snapped back from watching a naked Paige exit, I saw that Hope's focus was on me.   "That looked fun," Hope stated clinically. "It is not for me but it definitely looked like they all felt, cleaner in a spiritual sense when they were done. I would never have suspected. In fact, I thought being bound was debasing and weak."   "It is called bondage and it is part of a sexual practice called BDSM, bondage, discipline, sadomasochism," I explained. "It definitely isn't for everyone, and certainly isn't as bizarre as Iona's furry fetish."   "Zane," Hope glared, "I saw a CSI episode on furries and you can't be an Asian or Asian-American high school girl in the United States and not know about cosplay; Iona and I are not into either one of those lifestyles I'm pretty sure."   While Hope was distracting me with her knowledge of other sexual subcultures, Iona snuck a hand beneath me and pinched my right ass cheek.   "Ow," I jumped. "What was that for, Beautiful?" I pleaded to Iona.   "I wanted to?" she responded meekly.   "That sounds like a perfectly good reason to me," I smiled. I would be somewhat offended if it was someone else but Iona was special; like Rio, she would always have my back, but unlike my chaotic fiend, she never abused my trust (or so I thought).   "Do me a favor?" Iona requested.   "Sure, anything for you," I answered right off the bat.   "Make her happy," Iona's eyes sparkled as the flickered to Hope. "Tickle my ear when you finish."   "Sure," I sighed with feigned regret, "if I have to."   "Thank you, Iona," Hope snorted in amusement, "I've got it from here."   "Nite-nite," Iona yawned, then rolled over and pretended to drop off to sleep. Like that was going to happen anytime soon!   "What no-, Hope got out before I rolled on top of her. I used one leg to wedge hers open, then settled between them as I lowered my body down. Hope looked at me quizzically.   "Touch me wherever you like," I instructed. I showed her what I meant by kissing her cheek, then edging around to suck on her earlobe.   Hope led off with her fingertips running along the muscles of my forearms and following a twisted trail up to my shoulders. With equal care, she began rubbing her toes along my calves, up to my knees and lower thighs. This had the added benefit of rotating her hips so that her pubic hair scratched along the veins of the base of my cock.   "You know this is going to make field work with you far more difficult," Hope murmured.   "Now you know what I've been going through for a month," I teased her back. "Now you know how I feel naked under your touch and so do I."   "You touch yourself much?" Hope giggled. Iona did her best to smother her own mirthful reaction.   "Maybe you should come to my bed more often to keep my hands otherwise occupied," I suggested. Hope arched her back, thrusting her breasts into my chest and laughed lyrically.   "Touch ," Hope conceded. "I wondered if I was imposing on your hospitality, wanting to spend tonight with you. Now I'm feeling as if I've been lured in and seduced by your masculine wiles."   "Zane, manipulating somebody!" Valarie gave a comedic gasp. "Well, there is always a first time for our ham-handed Lothario to launch a plot that doesn't involve him getting an extra fish stick for dinner."   "Ham-handed," Barbie Lynn mused. "His fingers are smoking but hardly ham-like," which she emphasized by rubbing her hand over her crotch.   "Do you often stick smoked country ham between your thighs, Barbie-Baby?" Valarie taunted.   "Only when your magic tongue and fingers aren't available," Barbie Lynn volleyed right back.   "Oh, you did not say that!" Valarie choked. She vaulted on top of Barbie Lynn and the two started wrestling. Vivian scooted toward the edge and fended off the combatants from rolling over her.   "When we graduate and drag you back to our dungeon to live, are you going to miss other bed partners having these mid-coital conversations?" Hope smirked.   "You underestimate your ability to focus my attention," I countered. When you are in bed with someone, you are in bed with THAT person, or so I believe. Hope's look sizzled, her body heated up, and she pulled me so close and tight, I couldn't make out any details beyond her eyes.   "I hate them," Hope purred.   "Who?" I worried. You don't want one good friend to hate another good friend. You really don't want a good friend with marksmanship skills out the ass not liking someone you have become attached to.   "Christina and Heaven," she sighed, but I knew she wasn't serious. "Christina because you would rather be with her and Heaven because she has you."   "Hope," I maneuvered so I could stroke her cheek, "I can't promise you or anyone else anything beyond this school year. Neither one of us qualifies as 'normal' by any definition of the word. I certainly like being with you, if that matters, and not just in bed. You are beautiful, intense, and serious in a way we shouldn't be."   "Serious is not the most intimate of descriptions," Hope joked, "but I think I know what you mean. As chaotic as your life is, I think we balance each other out." I didn't need words to agree with that; I let us return to our game of touch, kiss, and lick. We were getting back into a playful tempo when the fight between Valarie and Barbie Lynn ended.   There was no hot, spontaneous lesbian eruption; it devolved into Valarie having Barbie Lynn pinned with her wrists on the pillow held over her head. Valarie was trying to administer a 'Wet Willy' (sticking a finger, or tongue, into your opponent's ear) and finally succeeding.   "I give, I give," squealed Barbie Lynn. "Anything, just stop."   "Anything?" Valarie prodded suggestively. Barbie Lynn's very ample bosom heaved with each deep breath she took, which had the effect of rubbing them in circles against Valarie's dangling breasts.   "Come with me to the Southwest this summer," Valarie demanded. Barbie Lynn was still giving it serious thought when Paige came traipsing back in, drying her hair.   "Where in the Southwest?" Paige inquired. Valarie sat up on Barbie Lynn and looked over her shoulder at the albino lass.   "West of Laredo, East of the Pacific, South of Denver and North of Mexico," Valarie answered. "Sant Fe, Vegas, the Painted Desert, places like that." I didn't see coming what happened next.   "Valarie, would you consider allowing to me come along?" Paige asked politely.   "You really want to impress Zane that much?" Valarie divined Paige's intention.   "That, and he's most likely going with Rio as well," Paige responded, "so you are going to need all the help you can get." Rio didn't respond verbally, Mercy was still recovering, but glared with venom.   "What do you add to our little expedition?" Valarie asked.   "I'll do it," Barbie Lynn interjected. "I wasn't sure what I was going to do after graduation but seeing more of the world will do me good, and I hear it is cold in the desserts at night and I don't want Zane to catch a chill," she adds with a smile.   "I speak Spanish, plus a strong understanding of electronics, botany, and computers," Paige continued with a twinge of annoyance toward Barbie.   "Fine, both are in. We are getting our rides tomorrow afternoon at five," Valarie announced.   "Zane," Hope whispered, "I appreciate the silence of our first date now more than ever."   "We can go back to your place?" I offered.   "Oh, Chastity would love that," Hope snickered playfully. "I'm afraid if you don't ravish her in the next few weeks, she is going to rape Heaven."   "I'll keep that in mind, but right now I want to be where I am, with you," I kissed Hope's nose.   "Can I try something, Zane?" Hope turned serious and introspective.   "Of course," I said.   "Paige, come over here with me," Barbie Lynn suggested. The blonde wiggled over so that Valarie fell to the far side and indicated that Paige should join her.   "You only want to sex up my body," Paige accused Barbie Lynn, as she hopped onto the foot of the bed and put her fists defiantly on her hips.   "But of course I do, Paige-shugah," Barbie Lynn licked her lips, "now get over here and give me a taste."   "Oh. In that case, Paige scampered over and reclined next to the dynamite blonde. Barbie Lynn had a strong, subtly alluring persona while Paige was constantly aggressive.   "A naked Paige Zeller sexual molesting an equally naked Barbie Lynn Masters will go down as yet another thing I never thought I'd see," Hope mused.   "Be careful who you think is molesting who," I cautioned Hope. A few seconds later Paige shook and fluttered. Barbie Lynn had slid a stealthy hand between Paige's thighs.   "Oh, someone's been a bad little kitty," Barbie Lynn cooed, "A bad, soaking wet little kitty." Paige hiccupped, then shuddered again. "Does kitty need to be petted," Barbie asked as she stroked Paige's love box, "or does kitty need to be spanked?" And Barbie Lynn spanked Paige's cunt lightly, making Paige jerk.   "Master, I stand corrected," Hope nodded her head to me in respect of my sexual insight.   "You wanted to do something?" I brought Hope back on track.   "Yes, Zane, yes I did," Hope smiled. "Please lie on your back and close your eyes." It was my turn to nod as I complied with her wishes. She settled her haunches on my crotch and waited a moment.   First was a kiss, followed in slow progression by a finger, nose, earlobe, toe, two fingers coated in her juices, two fingers coated in Paige's juices, a nipple (most likely the right), her other nipple coated in Barbie Lynn's juices, Valarie's tongue (given away by the movement toward me), Hope's tongue, her other big toe, and ending with her lips and tongue. The anticipation of what was coming next was fun. As Hope reclined on top of me, Mercy finally began to stir.   "Were you a good little tramp tonight?" Rio panted hungrily at her partner.   "Yes, I, was I?" Mercy rasped. She was fighting to stay awake, her fatigue a heavy burden to bear.   "The Slut will say 'Yes Mistress; yes I was allowed to be good tonight'," Rio nuzzled Mercy's neck, ear, and jaw.   "Yes, Mistress," Mercy purred. "My wonderfully annoying Mistress allowed me to be good tonight." Rio spanked Mercy's burning hot ass flank hard. Mercy flinched and cried out in pain.   "Did I tell you to adlib, you annoying, frustrating skank," Rio taunted her, "or is my whore clever enough to sneak in an undeserved spanking?"   Mercy buried her face in a pillow but I could swear she was smiling.   "Nipple clamps for you in the morning, and I'm getting those bitches pierced on Saturday, got it?" Rio clarified the point by rolling each nipple between her forefinger and thumb. Mercy nodded but kept her face in the pillow. "Fine, let's get underneath the covers. Snuggle up with me to keep me warm, and you had better suckle my nipples.   Rio took up her normal sleeping area, avoiding the wet spot, with Mercy at her side, her tongue playing with Rio's left nipple.   "Mercy," Rio whispered. Mercy kept tongue-flicking the nipple but looked up.   "You rock," Rio said even softer. Mercy pulled more of her weary body over Rio as the nipple play continued and Rio began stroking her paramour's hair lovingly. In that relationship, it was getting harder to determine who the 'better' half was.   I searched around blindly for some lube, which had 'mystically' migrated under Barbie Lynn's pillow.   "Hope, put some oil on my cock and on your ass cleft," I told my Korean princess. She barely broke her iron mask of indifference before taking the bottle and doing as directed. I caught sight of Valarie, Vivian, and Barbie Lynn all peeking my way.   I imagined it was the curiosity about my apparent decision to 'break' Hope in anally.   "Hope, point my cock up and mount it," I directed. In theme with the game the two of us played, Hope took my commands without question, even to the point where her virginity was in question.   "Push it back," I stopped Hope's decent as it contacted her rather moist slit. She pushed back a little. Being a virgin, she probably wasn't sure where in the cunt, a cock should penetrate. "Farther back," I insisted, then again, "no, still farther." I felt my rod separate her ass cheeks as Hope slid on down. Only when her now soaking mound settled on my pubic bone did she figure out the game.   "Ah, that's cold," Valarie whispered to Vivian and Barbie Lynn.   "No ass sex for Hope tonight," lamented Barbie Lynn. My precious blonde really loved anal sex. I put my hands on Hope's hips to support her.   "Now ride me, Hope," I smiled. "Give me everything you've got."   Hope started out slow, working out a rhythm that pushed my shaft and cockhead as deep along her ass crack as possible. She even stopped for a moment and applied more lube. Soon she was thrusting hard back and up quickly, then allowing a long, leisurely ride back to my crotch. She bounced down on me again and again, her resounding impact on my crotch becoming a wetter, smacking sound.   Hope was powerful, vibrant, and strong; she needed little of the guidance provided by my hands on her hips. I decided to move my right hand to her finely groomed pubic hair, then to her soft pubic flesh itself. I alternated between splitting her lips open and massaging her clit. With my left hand, I coaxed stimulation from her right areola and nipple.   This time, instead of scarring me, Hope wrapped her fingers in her hair. She gave a few desperate convulsions, then her whole body tensed backwards.   "Zane! Oh, fuck!" she screamed. Her ass cheeks tried to squeeze my cock in a steel-tight vise but fortunately, the lube caused it to pop free before those buns of steel could turn my man-meat into ground beef (sometimes I visualize too graphically).   "I wouldn't believe it if I wasn't seeing it with my own eyes," Vivian sighed. "A girl comes to a boy

This episode is sponsored by DeleteMe. Get 20% of DeleteMe at joindeleteme.com/techish with code TECHISH.This week on Techish, hosts Michael and Abadesi breakdown Amazon's cutting 10% of its corporate workforce, the future of HR in tech, why networking and referrals matter more than ever, and leaving a toxic workplace. And for the Patreon folk, did Mango founder Isak Andic fall to his death or was he pushed?Chapters00:30 Amazon Lays Off 30,000 Employees14:22 Why Referrals Are Key to Beating the Job Market19:10 Exit Interviews at a Toxic Company24:31 Mango Founder Falls to His Death — Now His Son Is Under Investigation [Patreon Only]Extra Reading & ResourcesExclusive: Amazon targets as many as 30,000 corporate job cuts, sources say [Reuters]Amazon is planning a new wave of layoffs, sources say [Fortune]Support the show————————————————————Join our Patreon for extra-long episodes and ad-free content: https://www.patreon.com/techish Watch us on YouTube: https://www.youtube.com/@techishpod/Advertise on Techish: https://goo.gl/forms/MY0F79gkRG6Jp8dJ2———————————————————— Stay in touch with the hashtag #Techishhttps://www.instagram.com/techishpod/https://www.instagram.com/abadesi/https://www.instagram.com/michaelberhane_/ https://www.instagram.com/hustlecrewlive/https://www.instagram.com/pocintech/Email us at techishpod@gmail.com

Kick off summer without blowing your goals. In this episode, Leanne and Susie show you how to enjoy Aussie barbecues while keeping calories, carbs and salt in check — plus the truth about “everyday electrolytes” and a frank review of a trending high-protein pasta. We finish with easy, kid-approved breakfast ideas for fussy eaters. What you’ll learn: BBQ pitfalls that quietly add 500–800+ calories The leaner barbecue blueprint: better sausages, smarter patties, chicken/seafood wins, and veggie sides that actually fill you up Portion strategy that stops the “sausage + chop + kebab” overload Social season survival: pre-event snacks that prevent grazing blowouts Smarter Hydration 101: when water is enough, when a hydration mix helps, and why most “electrolytes” are too salty for everyday use New from Designed by Dietitians: Hydrate (a gentle, low-sugar hydration range) — what’s in it, who it’s for, and how to dose after hard sessions, sauna, or gastro Product Review: the high-protein ravioli everyone’s buying — protein math vs. carbs, sodium and fibre additives; who it suits (and who should skip) Listener Q: fast breakfast wins for fussy kids (yoghurt pot bars, smoothie pops, egg soldiers, upgraded pancakes, freezer-friendly muffins) Helpful links:• Designed by Dietitians Hydrate (Lemon Lime; Blood Orange & Mango).See omnystudio.com/listener for privacy information.

Quali frutti made in Italy e in Germany mangeremo nei prossimi anni? E come sta cambiando la produzione agricola per reagire a caldo estremo, siccità e alluvioni? Agnese Franceschini svela al microfono di Luciana Caglioti cosa succede già ora in Germania, dove le mele soffrono e c'è chi prova a coltivare il tè. L'enologo Nicola Biasi spiega perché ha scelto di trasferirsi nella zona della Mosella e Lorenzo Bazzana di Coldiretti Italia ci parla di avocado, mango e banane Chiquita in Sicilia. Avete domande o suggerimenti? Volete ascoltare un podcast su un tema particolare? Scriveteci a cosmoitaliano@wdr.de Seguiteci anche su Facebook: Cosmo italiano E qui trovate tutti i nostri temi: https://www1.wdr.de/radio/cosmo/sprachen/italiano/index.html Von Luciana Caglioti.

Los Mossos investigan como posible homicidio la muerte del fundador de Mango Isak Andic. En el punto de mira Jonathan Andic, hijo varon del empresario y unica persona que le acompanaba el dia en que se precipito al vacio durante una excursion. En este nuevo capitulo de Ganbara negra la criminologa Devi Yerga nos da algunas claves aplicando el metodo VERA. Con ella analizamos la cara oscura de algunas herencias millonarias como la de Mango, o la de la viuda de la CAM, cuyo yerno y unico sospechoso de su muerte acaba de ser absuelto.

Telling the truth may feel hard, but it makes everything inside you feel peaceful again.

  It's the Return of Mango! Yes, Blind Mango Chutney returns to the decks with a jazz appeciation of Summer & Spring. He also marks the sad passing of drummer Jack DeJohnette, one of the greatest drummers in modern jazz, working with the likes of Sonny Rollins, Herbie Hancock, Keith Jarrett, Bill Evans, & Miles Davis. And he spins the very first jazz record that sold a million copies—and it's not what you think! Listen in .... It's the 95bFM Jazz Show, sponsored by San Ray.

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

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

Sobre las críticas a la metodología y resultados de las encuestadoras, tras errores internacionales; y el misterioso caso que envuelve al heredero del imperio Mango, Iván Valenzuela conversó con las editoras Paula Escobar y Marily Lüders en un nuevo Rat Pack de Mesa Central.

It's Spooky Time

We celebrate Halloween by breaking down the newest installment of Treehouse of Horror.Join our Discord: https://discord.gg/cAm6hFQtPSupport our sponsor! Use the code DARKNESS to get 10% off from Brandywine Coffee Roasters!Check out the Straight Chilling Podcast!Interested in my book?- Buy a SIGNED COPY from me here.- Order directly from Mango here.- Order from Amazon here.Have thoughts on the show? Shoot us a text!Support the show

Label: Stardust 1215Year: 1989Condition: MPrice: $7.00Originally released on Mango 126. One of the most delightful dance tunes of 1989... with a reggae-style beat and horns that make it impossible to sit still. This copy is pressed on a marbelized colored vinyl. Like the original Mango 45, the B side is an instrumental version.

Eine ungewaschene Mango essen - schon hat man einen Peitschenwurm im Körper. Weltweit sind 700 Millionen Menschen befallen. Eine Schweizer Pharmazeutin will mit einem Wirkstoff aus der Tiermedizin helfen - und kämpft für die Zulassung beim Menschen. Keller, Martina www.deutschlandfunk.de, Wissenschaft im Brennpunkt

Let's Get Spooky

Topics: Liz's baby shower, Liz got doxed by an unhinged woman, Liz met Stassi, Liz's US Open A list guests, Facebook rabbit holes, Tyra Banks if launching hot ice cream, Keanu Reeves fan claims to be “divine wife”, the Mango founders mysterious death, surviving in prisonSponsorsBoll and Branch: Visit BollAndBranch.com/TAYLOR for 20% bundlesMood: Visit Mood.com and use code TAYLOR for 20% off your first orderRitual: Visit Ritual.com/TASTEOFTAYLOR for 25% off you first monthSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Spooky-season chaos, anyone? We kick off with museum mayhem: the Louvre's brazen 4-minute jewel robbery, a string of copycat heists, and the Mango founder's death turning into a true-crime twist. Then it's the “No Kings” protests and a truly unhinged response video (yes, an AI plane dumping poop

Luis Herrero analiza con Alfonso Egea y Lorena López Lobo las novedades del caso.

Este programa está patrocinado por QUINTON SPORT. Puedes conocer los productos de Quinton Sport aquí: https://findyoureverest.es/collections/quinton-sport? - Electrolitos: https://findyoureverest.es/products/electrolitos-quinton-sporttotum-sport? - Gel energético - Cafeína 100mg - Cola: https://findyoureverest.es/products/gel-energetico-quinton-sport-cola-y-cafeina? -Gel energético - Mango y melocotón : https://findyoureverest.es/products/gel-energetico-quinton-sport-mango-y-melocoton? - Bebida isotónica: https://findyoureverest.es/products/bebida-isotonica-quinton-sport-totum-nite? En este episodio del Find Your Everest Podcast by Javi Ordieres: - Comentamos lo sucedido en el Trail del Prerrománico y la fan zone que montamos en el muro - Charlamos con Laura Ordiales sobre su 1ª posición en el Trail del Prerrománico, su participación con la selección española en el mundial de Canfranc y su vida tras mudarse a Asturias para estudiar medicina en la universidad. - Comentamos los records mundiales de Remi Bonnet y Axelle Morallet en el kv más explosivo del mundo. En la sección de material, nos han llegado los siguientes productos: - Coros APEX 4 de 42mm: https://findyoureverest.es/products/reloj-gps-coros-apex-4-42mm-blanco? - Coros APEX 4 de 46mm: https://findyoureverest.es/products/reloj-gps-coros-apex-4-46mm-blanco? - Hoka Challenger 7 GTX: https://findyoureverest.es/products/zapatillas-hoka-challenger-7-gtx-midnight-blue-grout? - Nuevos colores de Hoka Mach X3: https://findyoureverest.es/products/zapatillas-hoka-mach-x-3-neon-hoka-citrus-neon-lime? - Nuevos colores de Hoka Challenger 8: https://findyoureverest.es/products/zapatillas-hoka-challenger-8-neon-hoka-citrus-black? - Nuevos colores de Hoka Torrent 4: https://findyoureverest.es/products/zapatillas-hoka-torrent-4-putty-blue-twilight? - Clifton 10 de horma ancha: https://findyoureverest.es/products/zapatillas-hoka-clifton-10-ancha-alpine-blue-foggy-night? - Chaqueta OS2O Hoka Pro: https://findyoureverest.es/products/chaqueta-os2o-hoka-pro-goldmedal? - Sudadera OS2O Hoka: https://findyoureverest.es/products/sudadera-os2o-hoka-moutard? - Chaqueta OS2O Phantom: https://findyoureverest.es/products/chaqueta-os2o-phantom-black? - Gorras Ciele: https://findyoureverest.es/collections/ciele? - Calcetines Feetures: https://findyoureverest.es/collections/feetures? Y para cerrar el programa, en la sección de Diccionario, Richar nos trae una aplicación que va a revolucionar la forma en que gestionamos las carreras de ultradistancia.

Jorge Olcina, nuestro hombre del tiempo nos cuenta cómo va a ser el fin de semana en cuanto a las temperaturas. Las últimas noticias sobre el caso Mango lo cuenta Nacho Abad. Y los chicos de la tertulia se pregunta ¿ por qué la izquierda calla ante ciertos escándalos??

Faith or Wrath (Romans 4:13–25)Big Idea: God secures Abraham's promised inheritance by faith according to grace, not by law. The law exposes sin and brings wrath; faith rests in God's promise—confirmed by Christ's resurrection for our justification.Key Quote: “He was fully convinced that what God had promised He was also able to perform.” (Rom 4:21)We unpack Paul's argument that the promise to Abraham (and to all who share his faith) comes through the righteousness of faith, not through works of the law. The law can only reveal our sin and summon wrath; grace gives what law cannot—assurance. Abraham believed against all odds because the object of his faith was the God who “gives life to the dead.” Paul lands the plane with the gospel's heartbeat: Jesus was “delivered up for our offenses and raised for our justification.” Forgiveness and righteousness are both ours in Christ.Faith or Wrath (vv. 13–15): If inheritance were by law, faith would be void. The law exposes sin and brings wrath.What Is Sin? (v. 15b): Sin = lack of conformity to or transgression of God's law (omission & commission). Sin is personal—against the Lawgiver.According to Grace (vv. 16–18): Justification is by faith so that it rests on grace—this produces assurance and extends to “many nations.”Not a Blind Leap (vv. 19–20): Abraham faced the facts but trusted the Promise-Maker; faith is reasonable confidence in God's character.Fully Convinced (v. 21): Mature faith = settled confidence that God performs what He promises.Raised for Our Justification (vv. 24–25): Double imputation: our guilt to Christ; His righteousness to us. The resurrection is the Father's public acceptance of the payment—our justification is secure.

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Born and built at the Jersey Shore, Melted Mango is more than just a salon — it's a story of hustle, heart, and a whole lot of hair magic. Tune in as we chat about taking risks, riding out setbacks, and turning creative dreams into reality. Because sometimes the universe floods your suite just to point you in the right direction.xoxoYour Host

La OPA de BBVA sobre Banco Sabadell fracasa, generando un desplome en la Bolsa para Sabadell (-10%) y un ascenso para BBVA (+4%). Expertos destacan la insuficiencia del precio y la injerencia gubernamental. Sabadell, defendiendo su independencia, considera la oferta hostil. Carlos Torres (BBVA) no dimite y Josep Oliu (Sabadell) lo celebra como el mejor camino para ambos. La falta de cultura financiera en España y la gestión del gasto social, con un 65% destinado a este fin (más que Alemania), son temas clave. La justicia investiga la desaparición de una obra de Picasso y el hijo del fundador de Mango por la muerte de su padre. En deportes, Ferran Torres y otros jugadores clave del FC Barcelona están de baja. El DOMUND, Día Mundial de las Misiones, celebra la vocación de personas como el Obispo Kike Figaredo en Camboya, que lleva 40 años ayudando a los más vulnerables. Paula Rodríguez Carbonell, misionera laica en Perú, comparte su experiencia en un colegio con 120 jóvenes. La familia ...

El resultado de la OPA hostil del BBVA sobre Banco Sabadell fracasa, con el 75% de los accionistas rechazando la fusión. Analistas que preveían éxito se equivocan. El precio ofrecido y la confusión sobre una posible segunda OPA son factores clave. Una OPA hostil se compara con una declaración de guerra, llevando a Sabadell a defender su independencia. El gobierno español se opone a la operación, y Moncloa celebra su fracaso. La Comunidad de Madrid experimenta un aumento en los nacimientos en 2024, destacando su estrategia de Natalidad para apoyar a las madres. Koldo García y Santos Cerdán están implicados en el caso de las mascarillas, Koldo en libertad con fianza y Cerdán solicita su liberación de prisión. La investigación sobre la muerte del hijo del fundador de Mango se reabre, con nuevas pruebas que sugieren que no fue un accidente. El Partido Popular lleva al gobierno al Tribunal Constitucional por no presentar los Presupuestos Generales del Estado, denunciando una "rebeldía ...

What if AI didn't replace your team but made them better? In this episode, host Kendall Hussein talks with Laura Nelson, VP of AI, Training, and Development at Mango Voice, about how dental teams can stop being busy and start being effective. Laura shares how Mango Notes automatically writes call notes directly into your PMS so your front desk can stay focused on patients instead of paperwork. She also explains how Margot, Mango's AI agent, helped one practice jump from 25% voicemail callbacks to 50% meaningful after-hours patient responses, creating more connection and less chaos for the team.  

MANGO discloses data breach Threat group 'Jewelbug' infiltrates Russian IT network F5 discloses breach tied to nation-state threat actor Huge thanks to our sponsor, Vanta What's your 2 AM security worry?   Is it “Do I have the right controls in place?”   Or “Are my vendors secure?”   ....or the really scary one: "how do I get out from under these old tools and manual processes?   Enter Vanta.   Vanta automates manual work, so you can stop sweating over spreadsheets, chasing audit evidence, and filling out endless questionnaires.   Their trust management platform continuously monitors your systems, centralizes your data, and simplifies your security at scale.   Vanta also fits right into your workflows, using AI to streamline evidence collection, flag risks, and keep your program audit-ready—ALL…THE…TIME.   With Vanta, you get everything you need to move faster, scale confidently—and get back to sleep.   Get started at vanta.com/headlines  

If you like what you hear, please subscribe, leave us a review and tell a friend!Today's cybersecurity incidents highlight the growing risks in digital infrastructure and crypto markets. From major data breaches at Mango and Capita, malicious VSCode extensions, and F5 source code theft, to global outages like YouTube and high-profile crypto scams, organizations and users face escalating threats.

Jorge del Palacio, Pilar Cernuda, Gabi Sanz, Jose Ignacio Wert y Rafa Latorre repasan la actualidad politica del dia.

To celebrate the announcement of a new Simpsons Movie, we talk all about The FIRST Simpsons Movie - not the story, but our memories of its release. We also hear from the listeners, and a lot more.Join our Discord: https://discord.gg/cAm6hFQtPSupport our sponsor! Use the code DARKNESS to get 10% off from Brandywine Coffee Roasters!Check out the Straight Chilling Podcast!Interested in my book?- Buy a SIGNED COPY from me here.- Order directly from Mango here.- Order from Amazon here.Have thoughts on the show? Shoot us a text!Support the show

Mango Lassi review has been a long time coming... So here it is! Join OG YouTuber & CEO Brittney Saunders, and Australia’s Biggest Glamazon Alright Hey as they break down the biggest stories of the week. If it’s trending, going viral, and has you gripped… we’re talking about it. LINKS Follow @alrighthey on all socials Follow @brittney_saunders on all socials Follow @novapodcastsofficial on Instagram Email us HERE scrollers@novapodcasts.com.au CREDITSHosts: Alright Hey and Brittney SaundersExecutive Producer/Editor: Hannah Bowman Managing Producer: Elle Beattie Nova Entertainment acknowledges the traditional custodians of the land on which we recorded this podcast, the Gadigal People of the Eora Nation. We pay our respect to Elders past and present.See omnystudio.com/listener for privacy information.

09 15-10-25 LHDW Windows 2: Desprotegidos ante el robo de nuestros datos. ¿Para que sirve la protección de los mismos?. A Mango se los han robado

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Confectionnés maison ou achetés au coin de la rue, les beignets font partie du quotidien de nombreux Africains. On les consomme au petit déjeuner, au déjeuner, en encas, sucrés ou accompagnés d'un plat salé. Tout est possible avec le beignet. Si le nom diffère selon les pays, la recette reste plus ou moins la même. Une pâte à base de farine, levure, eau, sucre, et pincée de sel que l'on peut agrémenter selon ses goûts. Facile à réaliser, encore plus à déguster mais encore faut-il avoir le coup de main pour former de jolies boules rondes et les déposer dans l'huile de friture.   Cette émission est une rediffusion du 20 janvier 2025. Avec :  • Anto Cocagne, « Le Chef Anto », cheffe à domicile, autrice de Mon Afrique – Produits phares, savoir-faire, recettes (Mango éditions 2024) et fondatrice de Baraka by le Chef Anto, table et épicerie fine qui met en valeur le meilleur des saveurs africaines, située à Paris •  Bliss Rehna Bingoumou, dit Bliss la choupinette, bloggeuse culinaire au Gabon. Fondatrice de BuBwe, marque d'épices bio     En fin d'émission, la chronique Voisins connectés d'Estelle Ndjandjo, sur l'évolution des sociétés africaines mondialisées à travers les écrans, les réseaux sociaux et la technologie. Cette semaine, Estelle nous parle de vidéos virales des mines en République démocratique du Congo.  Programmation musicale : ► Oduduwa - Oluko Imo ► Stand By You – SPYRO.

Confectionnés maison ou achetés au coin de la rue, les beignets font partie du quotidien de nombreux Africains. On les consomme au petit déjeuner, au déjeuner, en encas, sucrés ou accompagnés d'un plat salé. Tout est possible avec le beignet. Si le nom diffère selon les pays, la recette reste plus ou moins la même. Une pâte à base de farine, levure, eau, sucre, et pincée de sel que l'on peut agrémenter selon ses goûts. Facile à réaliser, encore plus à déguster mais encore faut-il avoir le coup de main pour former de jolies boules rondes et les déposer dans l'huile de friture.   Cette émission est une rediffusion du 20 janvier 2025. Avec :  • Anto Cocagne, « Le Chef Anto », cheffe à domicile, autrice de Mon Afrique – Produits phares, savoir-faire, recettes (Mango éditions 2024) et fondatrice de Baraka by le Chef Anto, table et épicerie fine qui met en valeur le meilleur des saveurs africaines, située à Paris •  Bliss Rehna Bingoumou, dit Bliss la choupinette, bloggeuse culinaire au Gabon. Fondatrice de BuBwe, marque d'épices bio     En fin d'émission, la chronique Voisins connectés d'Estelle Ndjandjo, sur l'évolution des sociétés africaines mondialisées à travers les écrans, les réseaux sociaux et la technologie. Cette semaine, Estelle nous parle de vidéos virales des mines en République démocratique du Congo.  Programmation musicale : ► Oduduwa - Oluko Imo ► Stand By You – SPYRO.

Watch the 9malls review of Yizvyotvj Brand Yerba Peach Mango Mate Drink Taste Test Review. Will this Yerba Mate drink be replacing my morning coffee? Watch the hands on 10g scoop taste test to find out. #yerbamate #peachmango #energy #energydrink #review #tastetest #tastetestreview Find Yerba Peach Mango Mate Drink On Amazon: https://www.amazon.com/dp/B0FHJRQMJ7?ref=t_ac_view_request_product_image&campaignId=amzn1.campaign.1B8CC0ZPE5AFS&linkCode=tr1&tag=getpaid4surfcom&linkId=amzn1.campaign.1B8CC0ZPE5AFS_1760324810238 Find As Seen On TV Products & Gadgets at the 9malls Store: https://www.amazon.com/shop/9malls Please support us on Patreon! https://www.patreon.com/9malls Disclaimer: I may also receive compensation if a visitor clicks through to 9malls, or makes a purchase through Amazon or any affiliate link. I test each product on site thoroughly and give high marks to only the best. In the above video I received a free product sample to test. We are independently owned and the opinions expressed here are our own.

The Alan Cox Show

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A rainy-day mix for all seasons. Donations, Merchandise, Newsletter, more: https://www.groovelectric.com Podrunner: Workout Music mixes: https://www.podrunner.com PLAYLIST 01. Pagano - Overture (Intro Mix) 02. Max Cooper - A Model of Reality (Tor Remix) 03. Magnus Brian, Bar Melodia - Keith 04. Dim Kelly, Lou Zweegers - The Order 05. Max Cooper, Kotomi - A Model of Reality (Deadly Custard Remix) 06. Alex H - Stay With Me (Dub Mix) 07. Mikas - Alliance 08. Mango, Dezza - Apartment in Agia Napa 09. Sultan + Shepard - Looking For (Extended Mix) 10. Ben Bohmer, Erin LeCount - Faithless 11. Yotto, Moone - Hollow (Extended Mix) 12. 2bnsn - Awakening 13. Amtrac - Arc on the Range 14. Above & Beyond - Good for Me (Above & Beyond Club Mix) 15. Maduk - Kings & Queens (Instrumental Mix) == Please support these artists == Music copyright the respective artists. All other material c2006, 2025 by Steve Boyett. For personal use only. All rights reserved. Any unauthorized copying editing, exhibition, sale, rental, exchange, public performance, or broadcast of this audio is prohibited. No part of Groovelectric or its website and associated content may be used or reproduced in any manner for the purpose of training artificial intelligence technologies or systems.

Raquel V. Reyes writes Latina protagonists. Her Cuban-American heritage, Miami, and Spanglish feature prominently in her work. Mango, Mambo, and Murder, the first in the Caribbean Kitchen Mystery series, won a LEFTY for Best Humorous Mystery. It is in production to become the TV series "Miami Spice." Her work has been nominated for Agatha and Anthony Awards and has won an International Latino Book Award Gold Medal. Raquel's short stories appear in various anthologies, including The Best American Mystery and Suspense 2022.Her leadership experience is varied and extensive. She has been a Volunteer Coordinator at an AIDS service organization and a Worship Coordinator at her Unitarian Universalist Congregation. She has served on the Mystery Writers of America National Board, done two terms on the MWA-Florida chapter board, been on the Guppies Steering Committee, and was a co-chair of the writing craft conference, SleuthFest, for five years. Raquel values inclusion, equity, and education. Find her across social media platforms as @LatinaSleuths and on her website LatinaSleuths.comMentioned in the Podcast:Frankie's List: https://www.sistersincrime.org/page/frankieslistCrime Writers of Color: https://www.crimewritersofcolor.com/*****************About SinCSisters in Crime (SinC) was founded in 1986 to promote the ongoing advancement, recognition and professional development of women crime writers. Through advocacy, programming and leadership, SinC empowers and supports all crime writers regardless of genre or place on their career trajectory.www.SistersinCrime.orgFacebook: https://www.facebook.com/sincworldwideInstagram: https://www.instagram.com/sincworldwide/Threads: https://www.threads.com/@sincworldwideBluesky: https://bsky.app/profile/sincworldwide.bsky.socialTikTok: https://www.tiktok.com/@sincworldwideeTikTok:: https://www.tiktok.com/@sincnationalLinkedIn: https://www.linkedin.com/company/sisters-in-crime/The SinC Writers' Podcast is produced by Julian Crocamo https://www.juliancrocamo.com/

Tuesday, September 30, 2025 Inside Sports with Al Eschbach -Mango margarita for Al, Mateer's draft card, NIL donors, Michael Hawkins "Jr." and more. Follow the Sports Animal on Facebook, Instagram and X Follow Tony Z on Instagram and Facebook Listen to past episodes HERE! Follow Inside Sports Podcasts on Apple, Google and SpotifySee omnystudio.com/listener for privacy information.

Mango escuchas de todas las latitudes!!! Ya llegamos a su mierrrrrrcoles de rrrrrradio manguito chupadoooo!!!Hoy presentamos romantizacion

The title says it all. In this episode we talk about everything - toys, magazines, and even Marge.Support our sponsor! Use the code DARKNESS to get 10% off from Brandywine Coffee Roasters!Check out the Straight Chilling Podcast!Interested in my book?- Buy a SIGNED COPY from me here.- Order directly from Mango here.- Order from Amazon here.Have thoughts on the show? Shoot us a text!Support the show

Topics: TD's Fantasy Football draft, Andrew filmed a pilot and the pilot saw it on IG, shrinking your partners laundry, we're OK at sex, Mango the cat health updateSponsors:Boll & Branch: Get 15% off plus free shipping on your first set of sheets at BollAndBranch.com/TAYLORHers: Visit forhers.com/taylor to get a personalized, affordable plan that gets youBAU, Artist at War opens September 26. Visit BAUmovie.com to watch the trailer and learn more.Skims: Shop SKIMS Fits Everybody collection at SKIMS.com See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.