Podcasts about marinara

Need healthy weeknight dinners that are fast, delicious and family-friendly? In this episode, Dr. Falquier shares how keeping on hand frozen tomato sauce and pesto, or a high-quality prepared sauce, can help you create quick, nutritious meals in minutes. Perfect for the busy back-to-school season, these practical meal prep strategies make healthy eating easier, even on your busiest days. In this episode we cover:Healthy Italian cooking [1:20]Cooking with marinara [2:10]Pasta toppings [3:15]Pesto recipe ideas [3:45]Referenced in the episode: BISCredits:Host – Dr. Sabrina Falquier, MD, CCMS, DipABLMSound and Editing – Will CrannExecutive Producer – Esther Garfin©2026 Alternative Food Network Inc.To help support the podcast, please go to Buy Me a Coffee.Dr. Sabrina Falquier is a board-certified physician and a leader in Culinary Medicine. She specializes in bridging the gap between scientific evidence and the actual food on your plate, empowering listeners to use the kitchen as a place of wellness and healing.Show Topics Include: Nutrition, Food as Medicine, Health and Wellness Podcasting, Microbiome, Metabolism, Weight loss, Gut health, Healthy recipes, Health, Inflammation, Longevity, Blood sugar, Protein, Magnesium, Sleep quality, Immunity, Hormone balance, Sunday meal prep, Medically tailored meals (MTM), Produce Prescription (PRx), Prevention, Teaching kitchen, Health equity, Evidence-based nutrition, food podcast insights

In the eighth and final 15 minutes of our screenplay treatment, Napoleon really is trying to get this one last job done by completing the Brumaire coup. But his bid for his ultimate goal requires an unexpected sacrifice and is dependent on an essential contribution from his now thoroughly beloved Josephine. With a new framing device underlining the crucial role of Paul Barras in this story as the antagonist, we're sprinting for a finish line - and a certain comfy chair for our leading man.Yes, it's episode nine of our screenwriting escapade, in which we complete our mission of crafting a top-notch screenplay treatment about the life of Napoleon Bonaparte. Alex Stevenson is joined by James Topham (who knows a thing or two about screenwriting) and Ben Deery (who knows a thing or two about acting) to put the movie world to rights. Having analysed the pitfalls and frustrations of Ridley Scott's Napoleon 2023 in the first season the Napoleon Movie Quarter-Hourly, this time round the team have tried their uppermost to come up with the magic themselves.As our resident artificial aide-de-camp NAIpoleon Bot-aparte puts it:[02:27] The Recap of the "Rotten Pear": James catches us up on Act Three so far, featuring Napoleon's desertion from Egypt, a "titanic" row with Josephine, and a dinner with Barras that changes everything.[12:12] History is a Farce: Alex reads from Zamoyski's biography, revealing the hilarious historical reality of the coup: a bucking horse, a stress-induced facial rash, and a very "undone" Napoleon.[17:03] Dramatic Masterstroke or "Sh*tshow"?: The team debates whether Napoleon's historical bungling of the coup is a screenwriting disaster or an ironic opportunity for a "stunning performance."[19:13] The Ultimate Sacrifice: Alex pitches a thematic climax where Napoleon trades his "Great Man" dignity and romantic ideals for the grubbiness of actual power.[21:45] The Novella as a Blunt Instrument: Ben suggests a high-action alternative involving Napoleon beating a man unconscious with his own rolled-up novella manuscript.[28:35] The Framing Device Rabbit Hole: A deep dive into the art of the framing device, featuring references to The Princess Bride, Amadeus, and the "triangle" used in the World Snooker Championship.[33:10] Perspectives on a Dinner: The hosts pitch a circular narrative structure that uses a dinner with Barras to show how the "urbane puppet master" became the man who "owes Napoleon everything."[43:03] Marinara in the Sticks: Exploring the "fitting end" for Barras—sidelined to a provincial town like Ray Liotta at the end of Goodfellas with nothing but bad pasta sauce for company.[45:28] The Bonaparte Whisperer: Josephine finally gets an active role in the heist, proving she is a master survivor who knows exactly how to handle smitten Directory presidents and resignation letters.[52:36] The Dictator's Comfy Chair: The team lands on a final image involving a circular seating arrangement, an enigmatic grin, and the most crucial question of the production: "Who is going to play the pug?"Help us produce more episodes by supporting the Napoleonic Quarterly on Patreon: patreon.com/napoleonicquarterly

A father gets in big trouble, we take the most shocking confessions in the history of the show, a viral moment at a Dave Matthews concert, Karmelo Anthony verdict vs Shawn's prediction, a woman claims she swallowed her Airpods, a free piece of your childhood for 24 hours and so much more!

A father gets in big trouble, we take the most shocking confessions in the history of the show, a viral moment at a Dave Matthews concert, Karmelo Anthony verdict vs Shawn's prediction, a woman claims she swallowed her Airpods, a free piece of your childhood for 24 hours and so much more!See omnystudio.com/listener for privacy information.

Welcome back to another episode of the Mailbag! This week, we are diving into some of the wildest animal survival stories and the absolute funniest sign fails the internet has to offer.Did a coyote really swim two miles to Alcatraz for love? Can you get a 70,000-mile tread warranty on a bottle of Crown Royal? And why is Kathy at the library so eager to tell you about her nine ferrets? We cover all of this, plus a heartwarming (and suspenseful) kitten rescue in Mississippi and some stellar listener mail.Episode Highlights:Miracle Meows: A storm chaser and the Cajun Navy rescue a kitten from the rubble of a Mississippi tornado.The Alcatraz Coyote: Investigating the true motives of a lone coyote who swam two miles in the freezing San Francisco Bay.Copywriting Disasters: What happens when whiskey ads and tire specs get smashed together.Medical Marinara: The new frontier of dipping sauces.Listener Mail: Patrick from Liverpool delivers a Knight Rider pun that brings us physical pain.Subscribe for more weird news, wild animal stories, and terrible puns!Chapter BreakdownTimestampSegment0:00Intro & The NSA is Listening0:31The Mississippi Tornado Kitten Rescue4:15Alcatraz Coyote: Swimming for Power or Love?9:52Sign Fails: Friendship Church & All-Weather Whiskey10:59Medical Marinara & Kathy's 9 Library Ferrets13:45Listener Mail: The Ultimate Knight Rider Pun

The gang reacts to some crazy stories from a missing man for over a week found and dug up and a marathon winner who was robbed

The gang reacts to some crazy stories from a missing man for over a week found and dug up and a marathon winner who was robbedSee omnystudio.com/listener for privacy information.

watch live: https://www.youtube.com/@DragTheLake732Andy:https://x.com/andymalafarinahttps://www.instagram.com/andymalafarina/https://www.twitch.tv/andymalafarinahttps://www.youtube.com/@pitm⁩ Pat:https://x.com/Pat_Dusahttps://www.instagram.com/pat_dusa/https://www.youtube.com/user/AceMcloud86

Why are people betting on Jesus to come back in 2026? Also, is this the wildest cheating confession ever? We talk about the Olympic medal fiasco, Discord's new default teen policy, and lots more!

The world is rapidly approaching the boiling point and when you see what are Top 3 Stories are today, you will immediately understand why. Today we discuss the Club of Rome and their 10 Kingdoms Map, the upcoming seizure of Greenland by the Trump administration, and what happened with the Russian oil tanker Marinara. Our most exciting and action packed Midweek Update yet!“For God hath put in their hearts to fulfil his will, and to agree, and give their kingdom unto the beast, until the words of God shall be fulfilled.” Revelation 17:17 (KJB)READ MORE: https://www.nowtheendbegins.com/nteb-midweek-update-greenland-club-of-rome-trump-seizes-russian-oil-tanker-marinara/ 

Drunk gym teacher. Bye bye Pizza Hut? Throwdown at the Bass Pro Shop. See omnystudio.com/listener for privacy information.

Who do you belong to? The answer to this question deeply impacts the way you show up in the world. Are you living a life that's authentic to you or are you contorting yourself to fit the shape of someone else's vision? To be fully sovereign means to belong to oneself. In order to live from this place we must be willing to look at the “whole” of ourselves; the light and the shadow. When we bravely look at the things we'd prefer not to see, we start the journey toward spiritual integration. As we walk through the autumn forest, ask yourself, “Am I ready to become a sovereign witch?” What am I reading?The Enchanted Greenhouse by Sarah Beth Durst https://bookshop.org/a/111301/9781250333988The Anatomy of a Witch by Laura Tempest Zakroff https://bookshop.org/a/111301/9780738764344https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Hey Suburbia by Screeching Weasel What's for dinner?Lasagna (Your Way)Ingredients:No boil lasagna noodlesGround “beef” 1 tablespoon olive oil1 jar Marinara sauce Two cups spinach8 ounces ricotta 1 eggMozzarella cheeseParmesan cheeseHerbs de Provence Garlic powder Salt and pepper Fresh herbs for garnishing top Instructions: Preheat oven to 400 degrees. Brown “meat” in olive oil. Season with herbs to Provence, garlic powder, salt and pepper, set aside. Mix ricotta and egg in a separate bowl, season with herbs, salt and pepper. Chop fresh spinach, mix into ricotta mixture. In 9x13 baking dish, spread layer of marinara sauce. Layer with lasagna noodles, overlapping slightly. Spread “meat” over noodles, add layer of sauce. Add another layer of noodles, top with ricotta mixture, mozzarella, and Parmesan. Add another layer of noodles, top with marinara, and a final layer of cheese. Season with dried herbs and garlic powder. Sprinkle fresh herbs on top. Bake for 30-40 minutes, covered with foil. Remove foil, bake until top is golden brown. Enjoy! One Bowl Cinnamon Tea Cake1 ½ cups all-purpose flour1 cup sugar½ cup vegetable oil1 cup milk or plant-based milk2 large eggs or flax eggs2 tsp baking powder1 tsp vanilla extract1 tsp ground cinnamon¼ tsp saltInstructions:Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan. In a large bowl, mix the flour, sugar, baking powder, cinnamon, and salt. Add oil, milk, eggs, and vanilla to the dry ingredients. Stir until smooth. The should be free of lumps.Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake towards the end of the baking time to prevent overcooking.Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.Slice and enjoy! https://herrecipebox.com/one-bowl-cinnamon-tea-cake-recipe/print/2798/Support the show

Oliver Eats Marinara Pasta by Oliver by 826 Valencia

Government shutdown looms; state cuts to Indiana childcare impacts daycare facilities; Carl Able, founder of Crayon Box Politics and retired U.S. Marine, talks with Tom and Kevin about the state of the nation from a veteran's perspective and more.

Mike Yam, host of CW's Football Saturday Countdown joins Will and Jim on ACC Nation to talk about the upcoming Miami and USF matchup at Hard Rock Stadium. The Bulls have used Top 25 teams as their china shop surprisingly running through ranked Boise State and Florida. After those efforts yet another ranked team in Miami is up next. Could the Canes be number 3? Field Hockey | Is 2-6 Good Enough? NFHCA Top 20 Will and Mike get into the aspects of each team's offense and defense that can make a difference when the clock runs out. Miami fans know Carson Beck and the damage he can do but Yam reminds us USF has Byrum Brown under center and he's been putting up some amazing numbers. It all comes down to the effectiveness of defense on both sides. Which team holds up best through all four quarters of play? Mike Yam Yam, the author of the book, 'Fried Rice and Marinara' shares what inspired him to write and let's us know his second publication is coming. The conversation moves into food for somewhat obvious reasons and Yam puts to rest where pineapple belongs and it's not pizza. You can catch Mike Yam on CW's Football Saturday Countdown, the NFL Network and SiriusXM. USF at Miami is on The CW, Saturday at 4:30p ET. Subscribe to ACC Nation, listen to streaming radio and watch us on YouTube.

Old Friends, New SeasonsWhen Mike Yam and I sit down together, it never feels like an interview. It feels like slipping back into a rhythm we've had for over a decade — back when we were in the Pac-12 Network studio, swapping stories between segments, wondering where the game might take us next or driving through the country roads in Oregon on the way to training camp.Today's conversation, presented by our founding sponsor, 76, keeping you on the GO GO GO so you never miss a beat, dives into the Bill Belichick experience, Oregon State, Washington State, USC's former QB Miller Moss and a theory about Stanford and Andrew Luck. We also talk about the recent news around ESPN acquiring NFL Network. Overall, it is a conversation that will take you down memory lane, leave you laughing and always rooting for Mike Yam.Mike's journey since those days has been something to watch. NFL Network host. CW studio anchor for Pac-12 and ACC football. Author of a children's book, Fried Rice and Marinara. TEDx speaker. And one of the most well-connected, well-respected voices in the sport. But when we sat down for this conversation, it wasn't about titles. It was about the moments that stick with you, the ones that remind you why you fell in love with this game in the first place.He'd just come from ACC Media Days, where Bill Belichick walked into the room and made it go completely silent. Players — not even from his team — made a beeline toward him. And the thing that stuck with Mike? Belichick already knew them. He'd studied them. That's the part TV cameras miss: the curiosity, the attention to detail, the quiet personality that comes out when the mic isn't hot.When Mike sat down to interview players he sat across from former USC QB Miller Moss, now at Louisville. He saw a calm, professional presence — the kind that makes you think this team could be in the ACC title mix right away. Can you imagine a Louisville/USC bowl game? Playoff game?! We also kicked around a theory I've had: what if Andrew Luck — now Stanford's GM — stepped into the head coach role? Mike's take? He sees Luck's value as even greater in the GM seat, but we both agree: if Stanford truly commits to football, they could have the most unique offering in the sport.And then, Mike told me what it was like to walk back into a Pac-12 set for the first time since the network made a major pivot. Same desk. Same redwood panels. Even the same scratches. It brought him back to 2012, the first time he ever touched that desk and thought, This is home. I could hear in his voice that, even after everything, part of it still is.We ended where we began — with the two schools still carrying the Pac-12 flag this fall: Oregon State and Washington State. Mike believes there's a massive opportunity for both teams to win now, not just for themselves but for the future of the league. Mike's living through uncertainty again — ESPN is acquiring NFL Media, and no one really knows what that means yet. But he's showing up for his colleagues, staying present in the work, and holding on to the gratitude we both share: we were once kids on the East Coast dreaming of being in these rooms, and now here we are — telling stories from them.This one was special. It's family. And hope you enjoy it, know I did.I'm off to Iowa, Wisconsin and Illinois before a west coast loop back to Oregon, Washington, UCLA and USC this week. As always, follow us on social media for stories from the road.Much love and stay steady,— Yogi This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit www.y-option.com/subscribe

Stai pianificando un viaggio in Italia e vuoi mimetizzarti perfettamente con i locali? Gli italiani hanno un modo tutto particolare di vivere la quotidianità, fatto di regole non scritte che sono spesso più importanti di quelle ufficiali. Seguendo questi consigli pratici, non solo eviterai figuracce imbarazzanti, ma riceverai anche complimenti sinceri dagli italiani per il tuo rispetto verso la loro cultura. Regole per Non Sembrare un Turista in Italia Gli Errori Alimentari da Evitare Assolutamente Il Cappuccino: Una Questione di Orario Sacro Uno degli errori più comuni che tradisce immediatamente un turista è ordinare un cappuccino dopo le 11 di mattina. Per gli italiani, il cappuccino è una bevanda esclusivamente mattutina, parte integrante del rituale della colazione. Berlo nel pomeriggio o dopo i pasti viene considerato non solo strano, ma quasi un sacrilegio gastronomico. La tradizione italiana prevede che le bevande a base di latte siano consumate solo a stomaco vuoto o con dolci da colazione. Dopo pranzo o cena, gli italiani preferiscono un espresso o al massimo un caffè macchiato. Se proprio non puoi fare a meno del latte, opta per un "latte macchiato" che è più accettabile in qualsiasi momento della giornata. La Pizza con Ananas: Il Crimine Gastronomico Definitivo Ordinare una pizza con ananas in Italia è considerato un vero e proprio crimine culinario. La "pizza hawaiana" non esiste nei menu tradizionali italiani e richiederla potrebbe causare reazioni di shock genuino nei pizzaioli. Gli italiani sono estremamente orgogliosi della loro tradizione pizzaiola e considerano gli abbinamenti dolce-salato sulla pizza come una contaminazione della loro arte culinaria. Se vuoi apprezzare la vera pizza italiana, prova le varietà classiche come la Margherita, la Marinara, la Quattro Stagioni o la Capricciosa. Ogni regione ha le sue specialità: a Napoli prova la pizza fritta, in Sicilia la sfincione, a Roma la pizza al taglio con ingredienti semplici ma di qualità. Il Ketchup sulla Pasta: L'Orrore Culinario Assoluto Chiedere il ketchup per condire la pasta è probabilmente il modo più veloce per far piangere un cuoco italiano. La pasta italiana è un'arte raffinata che si basa sull'equilibrio perfetto tra ingredienti di qualità, tecniche di cottura precise e abbinamenti tradizionali tramandati da generazioni. Invece del ketchup, impara ad apprezzare i condimenti autentici: aglio, olio e peperoncino per un piatto semplice ma perfetto, cacio e pepe per gustare la cremosità del pecorino romano, o carbonara preparata rigorosamente con uova, pecorino, guanciale e pepe nero. Ogni salsa ha la sua pasta ideale: gli spaghetti per le salse oleose, le penne per quelle dense, i rigatoni per ragù ricchi. Se vuoi saperne di più sulle differenze tra nord e sud Italia, ti consigliamo di leggere l'articolo dedicato. La Colazione Salata: Un Concetto Inesistente Gli italiani hanno una concezione molto specifica della colazione: deve essere rigorosamente dolce. Uova, bacon, salsicce e altri cibi salati, per quanto deliziosi, non fanno parte della tradizione mattutina italiana. La colazione tipica include cappuccino o caffè accompagnato da cornetti (che possono essere vuoti, alla crema, alla marmellata o al cioccolato), biscotti o fette biscottate con marmellata. Nei weekend o nelle occasioni speciali, gli italiani potrebbero concedersi dolci più elaborati come maritozzi a Roma, sfogliatelle a Napoli, o cannoli in Sicilia. La colazione al bar è un rituale sociale importante: si consuma velocemente, spesso in piedi al bancone, accompagnata da conversazioni vivaci con baristi e altri clienti. Abitudini Comportamentali e Sociali Italiane L'Arte della Gestualità: Non È Solo Agitare le Mani Uno degli stereotipi più famosi sugli italiani riguarda la loro gestualità espressiva, ma attenzione: non si tratta di gesticolare a caso! Ogni movimento delle mani ha un significato preciso e fa...

Anna Vocino Returns!Take a walk with me down Fascination Street, as I get to know even more about Anna Vocino. Anna's first appearance on the show was released on 6.13.22. I recomend going back and checking that one out, as it was A BLAST! This time around, we discuss some different stuff. We kick the show off talking about her first experience on a film set. Anna was in the classic film Dead Poets Society, where she got to hang out with the late, great Robin Williams. We then transition into her work on another Robin Williams project, this time for television. The Crazy Ones was one of Robin's last projects, so naturally I ask her about working on that with him. Anna and I then talk about a series she worked on called Free Radio, and she tells some great stories from that set as well. Then we move onto the subject of her health. Anna has some fairly unique immune related issues that she deals with on a daily basis. She is fine, but does navigate some challenges, and she is very open about dealing with those. Of course, we discuss her working with the wonderful Vinnie Tortorich and theie podcast Fitness Confidential, before we dive into her Eat Happy empire! Anna has released 3 cookbooks (a fourth to be released in October of 2026), and an ever growing product line! Eat Happy Kitchen currently offers: 4 pasta sauces (marinara, arrabbiata, puttanesca, pink crema), and 1 seasonal pasta sauce (pumpkin marinara), as well as 4 spice mixes (BBQ Dust, Taco Seasoning, Dill Ranch Seasoning, Salt / Onion Dust), and now offering 3 flavors of Crispy Crunchy Cheese Bites (Cheddar & BBQ, White Cheddar & Onion, Monterey Jack & Onion). We talk about all of these products, and where to find them. They are all available at EatHappyKitchen.com, as well as myriad grocery stores nation wide. Anna shares some behind the scenes stories about what it takes to get a product on the shelf at your local grocery store. As always, no matter what we are talking about; Anna brings the funny! Oh, and pay special attention because we decide to offer a special deal to all of the listeners! 

 Italian for Travelers, Episode 13 - the EATING IN ITALY episode. In today's episode, we finally sink our teeth into the first of three episodes devoted to our favorite sport: eating in Italy! Together, we explore the delicious world of Italian cuisine, from kinds of restaurants to the typical courses you'll find on a menu. Elisa also gives us essential words and cultural tips to impress your waiter and enjoy your meals that much more. In today's episode, we finally sink our teeth into the first of three episodes devoted to our favorite sport: eating in Italy! Together, we explore the delicious world of Italian cuisine, from kinds of restaurants to the typical courses you'll find on a menu. Elisa also gives us essential words and cultural tips to impress your waiter and enjoy your meals that much more. But to get the most out of Italian for Travelers, head to our website and subscribe to our premium online course. You'll get:A phone-friendly & clickable PDF of all our mini-glossaries ← the perfect travel buddy for Italian learners!Full episodes (we only stream a portion of our conversations!)Dialogue transcriptsListen-and-repeat audio glossaries (no banter, just vocabulary to practice your pronunciation)Practice lessons… and so much more! www.PostcardsFromItalyPodcast.com Live La Dolce Vita glamor... without all the grammar :-)

We play Face Off, Vont stirs the pot over birthday cards, and more!

We play Face Off, Vont stirs the pot over birthday cards, and more!

We play Face Off, Vont stirs the pot over birthday cards, and more!

CHEESECAKES! Come see Patrick on tour! CLICK HERE FOR TICKETS⁠⁠⁠⁠! WELCOME TO THE GOLDEN GIRLS DEEP DIVE PODCAST! Starting from the beginning of the show, each week we recap an episode of The Golden Girls. Along the way, we sprinkle in researched deep dives into something from the episode or The Golden Girls universe! In Season 2 Episode 19, The Graham Cracker Crust himself, Mr. Steve Tipton, is back to co-host one more episode! And guess what, SO IS AUNT ANGELA!! That's right Angela has traveled all 5,000 miles from Cicely--no luggage, per usual,--just to pop in for a visit. Shenanigans ensue when Dorothy insists that Angela relocate to Miami and that she stay with the gals while she apartment hunts! Sofia is...not thrilled at the idea, and hilarity ensues! Our episodes are researched by Jess McKillop, Patrick Hinds, and Jennifer Simard. All of our sources can be found on our website. Follow us on Instagram and TikTok at @GoldenGirlsDeepDive To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Hi friends,If restocking your pantry feels overwhelming, or it's something you just don't like doing, you're not alone.In our latest podcast episode, Anna and I chat about what it means to stock your pantry in a way that supports you and your family, without the pressure for a picture perfect pantry. Photo by Annie Spratt on UnsplashWe chat about:* Why restocking your pantry matters (and how it helps reduce stress).* A few of our favorite convenience foods. * What to do if you only have five minutes today to think about restocking your pantry.Plus, we share the idea behind our No Recipe Required ebook and how it can help you simplify feeding your family. We hope you find one helpful nugget in this week's episode and that it leaves you feeling a little less pressure to do it all perfectly. We'd love for you to share some of your favorite pantry or freezer staples in the comment section below. In the episode we also mention:* Take the Frenzy Out of Feeding Membership* Pinney Davenport Nutrition (DC Area)* Lutz, Alexander & Associates Nutrition Therapy (Raleigh, NC)TranscriptEpisode 101: Stocking Your PantryElizabeth:Hi, Elizabeth. I'm so excited to talk with you today.Anna:Yes, I'm excited to talk to you! Let's jump in.Today we're talking about stocking your pantry—something that can feel either fun or kind of boring, depending on your perspective. We're going to make it fun! I think for a lot of people it can feel overwhelming, like, “Whoa, stocking my pantry?! That feels like a big task.” Why do you think this is such an important topic?Elizabeth:I agree—it can feel like a lot, and maybe even a little boring. But like you said, we'll make it fun! I think the overwhelm comes from all the suggestions out there—so many different people telling you different things. Whose advice are you supposed to follow?And then there's the idea that stocking your pantry means spending thousands of dollars on matching containers and making it all look perfect. I'm a little envious of those pantries! I've even started trying to do that before getting sidetracked, asking myself, “Wait, why am I spending all this money?”It's absolutely fine if you like having a super-organized pantry and you're able to keep it that way. But a lot of people just don't know where to begin. They hear “stock your pantry” and wonder, “Do I need to go out and buy everything on some giant list?”That's not what we're talking about. We're here to share suggestions that can help simplify your pantry—and reduce the overwhelm.Anna:Exactly. And today, we'll share a few ideas for how to stock your pantry. I also want to mention that in our Take the Frenzy Out of Feeding membership, we offer tools and templates that can help with this process. So if you're listening and feeling overwhelmed or want more support, those resources are there for you.Elizabeth:Yes! We've got our favorite frozen and convenience foods lists in there—really everything we use to stock our own pantries. Not to overwhelm, but to offer inspiration.Another thing to remember is that keeping your pantry stocked can help reduce chaos. Fewer last-minute grocery trips!Anna:Right. If you listened to our last episode, this is part of supporting yourself—building in a little structure so you're not constantly wondering, “Do I have this ingredient?” The food is right there.Elizabeth:Exactly. And when we think about stocking the pantry, something we always think about is having the ingredients on hand for your go-to meals.We talked about that in our last episode, but could you give everyone a quick refresher, Anna?Anna:Sure. A go-to meal is really anything that makes your life easier. Something you can put together quickly with ingredients you usually have on hand—maybe in 15 minutes, maybe 30, depending on your household. There's no right or wrong here.Elizabeth:Yes! Personally, I keep a running list in the Notes app on my phone. When I run out of something, I add it to the list right away. Before we had phones, I used post-its or scrap paper… but I always lost them!Now, I look at my go-to meals list, decide what I want to make that week, and check what ingredients I need. I go through my fridge, freezer, and pantry and see what's missing. I usually still forget something, but maybe only one thing.Anna:You talked about that in our last episode, too. I think I'm a little less organized than you. I'll take a few minutes to scan my pantry, fridge, and freezer. We've suggested before that once you have your list of go-to meals, you can create a pantry ingredients list from that. It's a quick way to check whether you've got the basics before you head to the store.But there are different levels of organization, and it's about figuring out what works for you.Elizabeth:Totally. And the simplest thing really is just taking a moment during meal planning to look through what you already have. Sometimes I think I have something and skip checking, then later realize I don't.Anna:Been there!So, can you walk us through your steps for keeping your kitchen stocked—maybe a recap?Elizabeth:Sure! It's mostly just that I add things to my Notes app whenever I run out. That way, when I'm making my grocery list or placing an order, I can just check that one list.Anna:We use a small whiteboard inside our pantry for that. My husband and I both write on it, but I have to remember to look at it! Your system is more streamlined.Elizabeth:Yeah, my kids are 17 and 21, so they both have phones. I tell everyone to either tell me what we're out of or text it to me so I can add it to my Notes app. It really helps to have one place to look.Anna:That's so smart. It's always that mental checklist—“What am I forgetting?”—and this simplifies it.You're a big fan of convenience foods, and I'd love to hear about your go-to items. What makes cooking easier at your house?Elizabeth:Definitely Rao's Marinara. We buy it in a three-pack from Costco. Chad, my husband, keeps our Costco list. We use Rao's for your spinach lasagna, pasta nights, pizzas—so many things!We also love the Just Bare chicken nuggets. Before that, we were really into the Trader Joe's Mandarin Chicken.Frozen waffles, frozen dumplings, boxed mac and cheese—those are weekend lunch staples or quick dinners for the kids. And I love store-bought pesto for tossing with pasta and peas.Oh, and Lundberg shelf-stable precooked rice is a big favorite. Also, frozen tortellini, pre-chopped broccoli, bagged salad, microwave green beans…Anna:Yes! And single-serve hummus, little egg bites from Costco or Trader Joe's, and toaster oven snacks like pizza bites. Cereal too—convenience foods aren't just dinner-specific!Elizabeth:Exactly. It's okay—actually, it's necessary—to use convenience foods. Life is full. Cooking from scratch every night just isn't realistic for most people.Anna:Yes! And we'd love to hear from listeners—what are your favorite convenience foods? Email us or leave a comment on this Substack post.Elizabeth:Yes, please share! I also wanted to mention our No Recipe Required e-book that's on our website. Can you tell everyone how that came to be and how it ties into pantry stocking?Anna:Sure! We wanted to offer more than just a list—we created a book that walks people through our absolute easiest meals. You don't need a recipe—just simple instructions.It's a reminder that not everything has to be made from scratch. We're bombarded with messages telling us we should be baking our own crackers and growing our own veggies. And hey, if I had space, I'd totally have chickens! But that's not realistic for everyone.So this book offers real-life meal ideas—simple, doable, low-pressure.Elizabeth:And the meals in it are mostly things you can make with a well-stocked pantry. Think: spaghetti and meatballs with broccoli. Pasta, jarred sauce, frozen meatballs, and a veggie—done.It doesn't have to be a gourmet salad. It can be sliced cucumbers in a bowl.We want to model for our kids the kind of cooking they can do when they're on their own.Anna:Yes! Okay, I'm putting you on the spot again. Let's say someone just listened to this episode and they have five minutes. What's one thing they can do today to support their pantry?Elizabeth:If they've made their go-to meals list, they could write down the ingredients needed for each one. Or simply peek in their pantry and see what they're out of.Anna:Yes, and sometimes the idea of shopping for a whole week feels overwhelming. You can just grab a few things. You don't need a full grocery trip—just get what you need to feel more supported today.Elizabeth:Totally. It takes some experimenting, but finding a system that works for you is the goal.Anna:Exactly. We hope you're leaving today with one small idea that feels helpful!Elizabeth:Thanks for listening, and we'll see you in a couple of weeks. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit snutrition.substack.com

More of the craziest reviews on the internet! We find out about towing company that people say has a conspiracy, involving the police & others. A Chinese restaurant that may have less than hygienic standards, including a "poo hands" policy. A tomato sauce that may be moldy, and tastes more like tomato water. A very personal item that you shouldn't eat, but people seem to eat, anyway & much more!!Join comedians James Pietragallo and Jimmie Whisman as they explore the most opinionated part of the internet: The Reviews Section!Subscribe and we will see you every Monday with Your Stupid Opinions!!!Don't forget to rate & review!!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Are you looking for a staple ingredient for preparing tasty pasta dishes, lasagna, chili, sauces, casseroles, stews, soups, pizzas and more? On today's show, vegan PBS chef and plant-based food expert, Laura Theodore, talks about how organic canned tomatoes and marinara sauce makes it a breeze to create easy weeknight meals; including her plant-based “Tortilla Pizza Pie” recipe! Laura is the author of six vegan cookbooks and co-creator of the popular Jazzy Vegetarian (vegan and delicious!) cooking series on PBS, Create TV, and national public television. All recipes are 100% vegan. Learn more about Laura's television show, get access to over 500 vegan recipes, watch videos, and read her award-winning blog at: JazzyVegetarian.com Find the recipes from today's show at: JazzyVegetarian.com Stream full episodes of the television show online at: YouTube.com/@TheJazzyVegetarianPurchase signed copies of Laura's award-winning vegan cookbooks at: JazzyVegetarian.com/shop Learn more about your ad choices. Visit megaphone.fm/adchoices

Country music stars Hardy, Koe Wetzel, and Stephen Wilson Jr. all stop by the Nashville kitchen for some Italian eats and a private concert. We talk hunting, high blood pressure, and all about the bear community. I really opened their eyes to a whole new fanbase. Kitchen provided by: https://beautyonbeech.com Follow Hardy: https://www.instagram.com/hardy Follow Koe Wetzel: https://www.instagram.com/koe_wetzel Follow Stephen Wilson Jr: https://www.instagram.com/stephen.wilson.jr This episode is brought to you by Graza. So head to https://Graza.co and use BURNING to get 10% off your first order and get to cookin' your next chef quality meal! This episode is brought to you by Hims. Start your free online visit today at https://Hims.com/BURNING. This episode is brought to you by Cornbread Hemp. Head to https://cornbreadhemp.com/BURNING and use code BURNING at checkout. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist For upcoming TOUR DATES: http://www.bertbertbert.com/tour Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer Recipe: Stracci and Cheesy pull-apart bread Stracci Ingredients: * 2 large eggplants, dice into 1” pieces * 2 tsp coriander seeds * Red pepper flakes, to taste * Olive oil * One can of 28-oz peeled plum tomatoes * 2 handfuls of black olives * Salt and pepper * Splash of red wine vinegar * 3 handfuls of fresh basil * 4 handfuls of grated parmesan * Lasagna noodles * Marinara sauce (optional) Steps: 1. Preheat oven 350, cut eggplants in circles and bake for 20 minutes 2. Fry eggplants, coriander seeds and red pepper flakes in olive oil until golden 3. Add tomatoes and cook for 5 minutes. Then add olives, cooking until you get a sauce. 4. Season with salt and pepper and a splash of red wine vinegar 5. Cook the lasagna noodles, cut into strips and add to sauce, tossing altogether. If there is not enough liquid, add a touch of marinara sauce. 6. Rip up basil leaves and put into the sauce. Serve, topping with parmesan. Cheesy pull-apart bread ingredients: * Sourdough loaf * 2 cups shredded mozzarella cheese * 4 tbs butter * 2 cloves garlic Steps: 1. Preheat oven to 375 degrees 2. Slice upper half of bread in cross-hatch pattern and stuff cheese into crevices 3. Combine melted butter and garlic then drizzle into bread crevices and on top 4. Wrap bread in foil and bake for 20 minutes. Take foil off and bake for an additional 5 minutes. Learn more about your ad choices. Visit megaphone.fm/adchoices

Country music stars Hardy, Koe Wetzel, and Stephen Wilson Jr. all stop by the Nashville kitchen for some Italian eats and a private concert. We talk hunting, high blood pressure, and all about the bear community. I really opened their eyes to a whole new fanbase. Kitchen provided by: https://beautyonbeech.com Follow Hardy: https://www.instagram.com/hardy Follow Koe Wetzel: https://www.instagram.com/koe_wetzel Follow Stephen Wilson Jr: https://www.instagram.com/stephen.wilson.jr This episode is brought to you by Graza. So head to https://Graza.co and use BURNING to get 10% off your first order and get to cookin' your next chef quality meal! This episode is brought to you by Hims. Start your free online visit today at https://Hims.com/BURNING. This episode is brought to you by Cornbread Hemp. Head to https://cornbreadhemp.com/BURNING and use code BURNING at checkout. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist For upcoming TOUR DATES: http://www.bertbertbert.com/tour Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer Recipe: Stracci and Cheesy pull-apart bread Stracci Ingredients: * 2 large eggplants, dice into 1” pieces * 2 tsp coriander seeds * Red pepper flakes, to taste * Olive oil * One can of 28-oz peeled plum tomatoes * 2 handfuls of black olives * Salt and pepper * Splash of red wine vinegar * 3 handfuls of fresh basil * 4 handfuls of grated parmesan * Lasagna noodles * Marinara sauce (optional) Steps: 1. Preheat oven 350, cut eggplants in circles and bake for 20 minutes 2. Fry eggplants, coriander seeds and red pepper flakes in olive oil until golden 3. Add tomatoes and cook for 5 minutes. Then add olives, cooking until you get a sauce. 4. Season with salt and pepper and a splash of red wine vinegar 5. Cook the lasagna noodles, cut into strips and add to sauce, tossing altogether. If there is not enough liquid, add a touch of marinara sauce. 6. Rip up basil leaves and put into the sauce. Serve, topping with parmesan. Cheesy pull-apart bread ingredients: * Sourdough loaf * 2 cups shredded mozzarella cheese * 4 tbs butter * 2 cloves garlic Steps: 1. Preheat oven to 375 degrees 2. Slice upper half of bread in cross-hatch pattern and stuff cheese into crevices 3. Combine melted butter and garlic then drizzle into bread crevices and on top 4. Wrap bread in foil and bake for 20 minutes. Take foil off and bake for an additional 5 minutes. Learn more about your ad choices. Visit megaphone.fm/adchoices

theme song - these days by pure mids i like this better party playlist: https://open.spotify.com/playlist/0VVpub9qv3wL214za8Mzak?si=SOo3VgyMQJmG7bQjpcgZzg

In this episode of Pastors & Pizza, the pastors visit Gracie's Place in Sultan, WA, where cozy vibes and delicious slices set the stage for a thoughtful discussion. With the recent California wildfires, the pastors wonder, "Was that God's judgment?" and tackle the tough topic of God's judgment in general—what it means, common objections, and how to approach these conversations with grace and truth. Tune in for practical insights, great pizza, and encouragement to navigate faith in everyday life! PIZZA Supreme It!: Marinara sauce, shredded monterey jack cheese, onions, bell peppers, jalapeno, black olives, Italian sausage, pepperoni strips, mama's lil peppers, bacon, parmesan cheese Monster Fajita: Marinara sauce, shredded cheddar jack cheese, marinated veggies (onions, bell peppers, jalapeno), marinated chicken, topped with tortilla strips and melted cheddar jack cheese MUSIC Psalm 51: Life.Church Worship The Cross Has Won: Life.Church Worship

This new year let's try to blanket this world with love and marinara sauce.

It was a very revealing Thanksgiving show as the boys each announced what they'd choose for their final drink. Vincent: vintage champagne and/or cognac. John: a pint of Guinness and/or 12-year-old Redbreast whiskey. Quinno: a Pilsner Urquell and fine añejo tequila. No 'or' required.

Hello everyone! In today's episode, I shared some of my favorite plant-based food products that I regularly use at home. Here are some highlights: Whole Harvest Whole Harvest: My top recommendation for delicious, plant-based meals delivered to your door. Sauces and Dressings Truemade Ketchup and Barbecue Sauces: Made from vegetables and available on Amazon. Ingredients include tomato puree, apple, vegetable puree, vinegar, salt, onion powder, and allspice. Plant Strong Products Plant Strong: Founded by Robesleston, offers oil-free and healthy options like cornbread and muffin mix, spiced lentil, and granola. Available at plantstrong.com and some grocery stores. Nuts and Seeds Nuts.com: Great for organic and non-organic beans, nuts, seeds, grains, and more. They deliver quickly and have fun packaging. Chickpea Products Banza: Chickpea-based pasta, a healthier alternative to regular pasta. Ingredients include chickpea, pea starch, tapioca, and xanthan gum. Bob's Red Mill: Offers ground flaxseed and chickpea flour, often with recipes to try. Marinara and Soy Products 365 Marinara: A low-fat option for pasta dishes. Butler's Soy Curls: Made from non-GMO soybeans, perfect for adding to various dishes. Available on Amazon. Bread Ezekiel Bread: Sprouted grain bread found in the freezer section, available in various flavors like cinnamon raisin and whole wheat. Additional Tips Pre-cut vegetables like cabbage and broccoli slaw, baby greens for smoothies, bell peppers, and oil-free hummus are great for quick and healthy meals. To work with me: https://www.drmarbas.com/ A Big Thank You To Our Sponsors: If you want to work with the best Whole Foods plant-based body recomposition coach, I highly recommend checking out what www.fitvegancoaching.com offers. I did their program and was able to lose 7% of body fat, build lean muscle, and improve my running time. As a loyal subscriber, you get $250 savings on their coaching services. To learn plant-based cooking and get your medical questions answered, join The Healing Kitchen, taught by Brittany Jaroudi and me! Click here to learn more: https://www.drmarbas.com/the-healing-kitchen

Today we're talking with Issamu Kamide, co-founder of the LA-based Wonderwerk House of Fermentation. What the heck is that, you might ask? "We are primarily a flavor-forward, progressive wine company," Issamu explains.  Wonderwerk is innovating with new-to-world wine products by focusing on flavor and occasion. In doing so, they're making wine more accessible and appealing to younger consumers, who are less concerned with traditional markers like appellation, vintage, and varietal. In fact, most of Wonderwerk's audience is Gen Z and Millennials. Wonderwerk's breakout hits include Lite Werk, a line of 7% alcohol sparkling wines flavored with yuzu, hibiscus, and lemons; and Marinara, a lively red with a label sporting a big bowl of pasta. The latter is a fantastic example of a product that clearly articulates “here's how and when to drink this wine.”  And they're one of wine's latest success stories, bucking the trend of sales decline among smaller independent producers. Wonderwerk has shown the opposite: 50% YOY sales growth for the past two years running, now at 11K cases and distribution in 23 states. Wonderwerk's biggest challenge? Keeping up with demand. In this interview, we discuss: How traditional wine brands are struggling due to changing consumer preferences What Millennials and Gen Z are looking for in wine How innovation products and natural wine positioning are key to Wonderwerk's success Why easy-to-understand labels are crucial for attracting new wine drinkers The brand's laser focus on flavor-forward and occasion-based wine design How the self-funded company is planning to expand in a forthcoming capital raise The founders' unconventional CPG and distiller backgrounds that unlocked product innovation Why IRL events and direct consumer engagement are essential for brand awareness and sales growth Stay tuned for our next episode dropping on 9/4.  For the latest updates, follow us: Business of Drinks LinkedIn: https://www.linkedin.com/company/business-of-drinks/ Instagram: https://www.instagram.com/bizofdrinks/ Erica Duecy, co-host: Erica Duecy is founder and co-host of Business of Drinks, and one of the drinks industry's most accomplished digital and content strategists. She runs consultancy and advisory arm of Business of Drinks, and has built publishing and marketing programs for Drizly, VinePair, SevenFifty, and other hospitality and drinks tech companies. https://www.instagram.com/ericaduecy/ https://www.linkedin.com/in/erica-duecy-4a35844/ Scott Rosenbaum, co-host: Scott Rosenbaum is co-host of Business of Drinks, and a veteran strategist and analyst with deep experience building drinks portfolios. He currently serves as North America Search Manager at Distill Ventures. He was formerly the Vice President of T. Edward Wines & Spirits, a New York-based importer and distributor.  https://www.linkedin.com/in/scott-m-rosenbaum/ Caroline Lamb, contributor:  Caroline is a producer and on-air contributor at Business of Drinks and a sales representative at Great Lakes Wine & Spirits.  https://www.linkedin.com/in/caroline-bork-lamb/

This week, Matt solves the case! Well, RE-solves the case. Ok, fine. The case resolves itself. And Chris springs a trap! On himself? Someone else? Listen and learn, dear Users! https://archive.org/download/292-final/292%20final.mp3 Also, Chris challenges Matt to a round of the Synonyms Quiz (Spy Movie Version), Matt helps Chris make his superspy character in Let's Roll a Dude, and someone finally gets to go on vacation! Want to make a dude? Grab a six-sided die and… LET'S ROLL A DUDE:SUPERSPY EDITION! Spy Type 1. Sweet Talkin' Spy 2. Hacker Spy 3. Gadgets Spy 4. Stunts Spy 5. Old British Guy Spy 6. Disguise Spy Spy Organization 1. Multi-National Peacekeeping Foundation 2. Your Nosey Neighbor 3. Some Big Corporation, seems like Fast Food 4. Detective Club some kids started at their school 5. Private Spy 6. Aliens but they pretend they aren't aliens but they obviously are Spy Vibe 1. World-weary 2. Intense 3. Laid back 4. Smart mouth 5. No nonsense 6. Total mess Spy Eyes 1. Darting-Around Eyes 2. Suspicious Eyes 3. Smoldering Eyes 4. Dead-Eyed Eyes 5. Frequently-Winking Eyes 6. Eyepatch Eye Spy Scar 1. Right across an eye like where there's a line in your eyebrow totally sweet 2. Bullet hole in shoulder 3. Burn on butt cheek 4. Laser blast across bridge of nose 5. Briefcase knife on scalp, line where hair doesn't grow, sweet 6. Both cheeks, Joker-style, real conversation starter Spy Gadget 1. Briefcase with built-in telescope, satellite phone and stink gas spray 2. Fake hand with single-shot gun finger, three grenade fingers, and a camera thumb 3. Sunglasses that see through walls, see in the dark and have mirrored edges on the inside so you can totally see behind you 4. Fancy dress shoes that get slippery, sticky and kicky 5. Jetpack 6. Hat that has a helicopter top in it, and also can be thrown like a frisbee and is sharp and also works as a parachute Spy Vehicle 1. Sports car (your choice) with turbo boosters 2. Econovan that can dig tunnels and go underground 3. Motorcycle that turns invisible 4. Bicycle with a bell that hypnotized bad guys 5. SUV with tires that can drive on lava 6. Scooter that goes too fast Spy Sidekick 1. Smartass kid with a sweet backpack 2. An actual witch 3. Talking dog 4. Guy who you're pretty sure is a robot 5. Guy who won't stop pretending to be a butler, no matter what 6. Ninja you never actually see Spy Nemesis 1. Evil twin 2. Former partner that you very much betrayed 3. A clone of yourself but way younger 4. Actual James Bond 5. A kid detective who thinks they are smarter than you and they are smarter than you 6. A spy sent back from the future for some reason Spy Mission 1. Stop the President of USA from unleashing an ancient evil 2. Steal secret recipe 3. Find out if Amanda is cheating on Max with Randi 4. Recover the lost treasure map 5. Win a million dollars at poker to impress a guy who stole a painting and get the painting and get the guy 6. Travel through time to stop yourself from traveling through time Discord is so Hot Right Now Listen on Apple Podcasts We're Still on Twitter Merch Time: Keep Your Business the Way You Like It! We're on Stitcher, Too There's a Subreddit! Check Out Songs from the Musical and More on SoundCloud Look at More Dumb Stuff on Our YouTube Catch up on Meanwhile in the Cave of Time, if You So Desire Illustrations by Don Hedin

This week, Matt solves the case! Well, RE-solves the case. Ok, fine. The case resolves itself. And Chris springs a trap! On himself? Someone else? Listen and learn, dear Users!

The annual Herr's: Flavored by Philly Contest is back! This is when the Pennsylvania snack company introduces limited edition flavors inspired by the Philly region. This year's flavors are Talluto's Cheese Ravioli and Marinara, Mom Mom's Potato Pierogi, and Romano's Special Hot Stromboli. So who got the best flavor this year? City Cast Philly host Trenae Nuri, producer Abby Fritz, and Hey Philly newsletter editor Asha Prihar, do a taste test. Plus, they vote for their favorites!  Want some more Philly news? Then make sure to sign up for our morning newsletter Hey Philly. We're also on Twitter and Instagram! Follow us @citycastphilly. Have a question or just want to share some thoughts with the team? Leave us a voicemail or send us a text at 215-259-8170. Learn more about the sponsors of this July 24th episode: Babbel - Get up to 60% off at Babbel.com/CITYCAST Interested in advertising with City Cast? Find more info here. Learn more about your ad choices. Visit megaphone.fm/adchoices

Edible straws? Actress, foodie, and comedian Katie Molinaro joined me for maybe the weirdest meal yet, as we were total fish out of water at the American Girl Cafe I made an impulse buy and got a doll chihuahua named Barker Posey The stalls in the bathrooms have hooks so you can take your doll with you, and that's Way Too Much... The service team had a noteworthy amount of men on it, and one of them's name tag didn't match his employee badge which makes us wonder What's Going On Over There? What we ate this week: Cinnamon Buns Glitter Bomb for my Sprite + an Edible Straw Ch**se-Topped Cucumber Fruit Skewer Meatballs, Marinara, & Ravioli French Fries Turkey Club The AG Burger with Tomato Bacon Jam & Fried Egg on a Pretzel Bun Chocolate Mousse in a Flower Pot Katie details the best and worst restaurants she's ever been to in the Calibration Station "Fine" Dining is now on video! Head on over to my YouTube to watch this episode! Music by: James McEnelly (@Ramshackle_Music) Theme Song by: Kyle Schieffer (@JazzyJellyfish) Segment Transitions Voiced by: Sandy Rose "Fine" Dining is on Patreon! Get an extra episode every month (The June exclusive is out now as I head to Septemburger 2024's no. 3 seed ahead of the tournament this year: Freddy's Frozen Custard & Steakburgers with my good friend Herbert Amaya), extended Yelp from Strangers segments every other week, merch discounts, download access to our music including the 7 singles from our Olive Garden musical, and more! Patreon Producers: Sean Spademan, Joyce Van, & Sue Ornelas   Get the 5 Survival Tips for Casual Dining at www.finediningpodcast.com!   Send in your American Girl stories at finediningpodcast@gmail.com.   Follow the show on TikTok and Instagram @finediningpodcast Follow Katie on TikTok and Instagram @eatitkatie   Let me know where I should go next by leaving us a review on Apple Podcasts, Spotify, Amazon Music, PodcastAddict, Overcast, or wherever you get your podcasts. I read every one!   Next week on "Fine" Dining: Shoney's History [Part One]! My own Dad joins me on the road in North Carolina to go to a chain that I'd only heard of from Rick & Morty: Shoney's. Hear the history of this former member of the Big Boy family and some Yelp reviews. Ever work at a Shoney's? Send your stories to finediningpodcast@gmail.com.

Holly and Eli Cure, owners of Antoni's Italian Café, join Discover Lafayette as part of Eat Lafayette's yearlong celebration of locally owned restaurants. They share their captivating journey that had them working as employees of other restauranters before becoming dedicated proprietors of their own establishment. Holly is a Lafayette native who always enjoyed the dynamics of the restaurant environment, having worked at Posado's and Blue Dog Cafe before working at Antoni's. Eli grew up in Covington where he first worked at B. J.'s Pizza at 14 years of age, starting out as a dishwasher and moving up to pizza making. He moved around the country, settling in Lafayette in 1993, buildng his hospitality career while gaining invaluable experience working at such restaurants as Canton City Inn, Chinese Buffet, Charley G's, Prejeans, and Don's Seafood, Coyote Blues, and Chili's. Antoni's opened in 1996 and has been locally owned and operated since inception, celebrating its 28th year in business this month. Holly and Eli worked at Antoni's before taking over the reins from its original owners, Bruce and Lynda Cart, on August 5, 2013. The Carts trusted Holly and Eli's knowledge of their business, its mission, and the dining preferences of Antoni's existing clientele. They generously facilitated the purchase of the restaurant with a ten-year owner-financing plan that the Carts paid off early. Even though the restaurant had been around for years, the Cures had to start the permitting process anew in order to keep the doors open. And the inevitable repairs needed to be done. With Eli's adeptness with carpentry and finishing work, the couple worked on Sundays to clean up and make the needed enhancements for their official opening. Holly says, "Each ceiling tile was taken down individually and we cleaned each and every one ourselves." "Opening a restaurant is a step by step process, where one thing can't happen before the other. First you set up your LLC, then you get the operating, Fire, Health, Alcohol permits. Each stage has different requirements. You have to ensure that all is working: 'Are all the exit sign batteries operational?' The Board of Health will inspect and require a level of cleanliness as if the restaurant kitchen had never been used before. Antoni's was 17 years old when we purchased it, but it was if it was a new endeavor as we worked to get the permits." Lynda handed over all her original recipes to the Carts and long-time staple dishes such as the basil chicken salad and house-made pizzas have remained crowd favorites. Eli is the culinary expert in this family-owned endeavor and has created new recipes over the years and added twists to the traditional Antoni's fare. Holly shared that one of her favorite foods on the menu is the plain cheese pizza, which is based upon the original dough recipe from Lynda Cart, their house-made Marinara sauce, and the part-skim Buffalo milk mozzarella which is a staple at Antoni's. Cheese in the shakers is five-month aged sheep's milk Romano. With their loving, hands-on management and innovative twists to the original menu, Antoni's is a popular destination for lovers of Italian food.  From classic pizzas and calzones to exquisite offerings like Quail, Salmon, Shrimp, and Filet Mignon, there is truly something for everyone. The Carts both spoke of a surge in the restaurant's popularity, and attributed it to their dedicated staff, many of whom have worked at Antoni's for several years. In the aftermath of COVID's effects on the industry and changing expectation of workers, Holly and Eli have also endeavored to raise pay and be more flexible while upholding high standards of service. While it can still be difficult to recruit and retain in the hospitality business, Holly and Eli work to keep the staff's mood light and happy by sharing laughter. Holly and Eli Cure are a united front in their quest to provide great service and de...

Jasper meets a kobold, Lonewalker befriends a gorgon, and they may unlock the secret of the spa…but at what cost? Tony Sindelar with Aleen Simms, Annette Wierstra, James Thomson, Mikah Sargent and Monty Ashley.

Jasper meets a kobold, Lonewalker befriends a gorgon, and they may unlock the secret of the spa…but at what cost? Tony Sindelar with Aleen Simms, Annette Wierstra, James Thomson, Mikah Sargent and Monty Ashley.

It all began three generations ago in a small village, where Antonio Carlo is from, in Genoa, Italy. This is where his Nona perfected her idea of a homemade, all purpose “MARI-NAADA” sauce. Keeping with tradition, he's been making this sauce for over 50 years and let me tell you something, this ain't no ragoooo. It's the real deal. You're gonna love it. Buon appetito! Antonio joins Justin to discuss his growing line of marinara sauces!

When you're here, you're nosey. Hello, You Precious Driver. The Fake Baby and the Little Person. Ikea Sherpa. Pimple Butt Pope. Prescribe Bacon to All Zoes. Hobbit Dinner. Brian Had a Redacted Incident. The Walking Boot of Wall Street. Flying Donut. John doesn't save the world. The Requirement Dance. Bacon Wrapped Wounds. Is your blood type Marinara or Alfredo? Good Violence With Stephen and more on this episode of The Morning Stream. Hosted on Acast. See acast.com/privacy for more information.

When you're here, you're nosey. Hello, You Precious Driver. The Fake Baby and the Little Person. Ikea Sherpa. Pimple Butt Pope. Prescribe Bacon to All Zoes. Hobbit Dinner. Brian Had a Redacted Incident. The Walking Boot of Wall Street. Flying Donut. John doesn't save the world. The Requirement Dance. Bacon Wrapped Wounds. Is your blood type Marinara or Alfredo? Good Violence With Stephen and more on this episode of The Morning Stream. Hosted on Acast. See acast.com/privacy for more information.

11/21 Hour 1   3:00 Eagles/Chiefs Super Bowl rematch 18:00 Setting up Cakes getting showered in Marinara sauce 30:00 Tom Brady on the current state of the NFL

11/20 Hour 4   1:00 Jon Allen 19:00 Setting up Cakes' marinara bath tomorrow 34:00 MNF Parlay

The crew is live in front of a studio audience in anticipation for the Initials Invitational Championship, Marney Gellner joins the fun

Join us tonight as we answer your questions, discuss Fishing, Triggers and more on WLS Double Tap Episode 313 Our CAST is MG Moses, Nick Lynch, Shawn Herrin and special guest Matt Larosiere.  #DearWLS Alex W:  Hi y’all. (fuck off Aaron. Just because I grew up saying y’all doesn’t mean I talk like I’m from … WLS Double Tap 313 – Marinara Read More »

On this episode of the MalloryBros. podcast, the guys start with some reflection on the Gervonta Davis victory over Ryan Garcia. Terrell poses a question about if you can do "Ice Cream Dates" in 2023. They speak to the new crack rock that is the fiend for the Viral moment and the young man who made a video eating in front of a homeless person. With the Bucks being eliminated in Round 1, Giannis Antetokounmpo gave thoughts on "Failure" to which the guys react and give their perspectives. Terrance shares a nightmare he recently had. Terrell speaks on Tip Culture and how we've gone from tipping individually to tipping corporations. They have Course of Action, Movie Suggestions of the Week, an NBA Playoff update and a random debate about Jalen Hurts Contract.