Podcasts about marinara

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

Leggiamo il manuale di Amalfi. EÈ' un buon manuale? Aiuterà il giocatore a capire le regole del GdT?

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

ROMA (ITALPRESS) - Pasta, pomodori, acciughe e capperi per un piatto gustoso, sano, ma velocissimo da preparare; ideale anche la sera. Ad illustrarne la ricetta è Rosanna Lambertucci nella nuova puntata di La Salute Vien Mangiando.sat/mrv

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

Ty & Eric discuss food fights at Subway, their live reaction to a woman giving birth in the Subway bathroom, Lunar New Year potlucks, first-hand experiences at hotdog eating competitions, the salivating collaboration between Popeyes and Don Julio, and an analysis of Kylie Jenner's Sprinter sodas.-10% Off Think Fresh Merchandise:shop.thinkfreshpodcast.comGet 30% Off Zencastr Pro:zen.ai/thinkfreshFollow Us on Instagram:instagram.com/thinkfreshpodcast

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.

Breaking down Best and Worst with Uncle Dick!

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.

For this Radiothon special, Dr Shane is joined by special guests from the Radiotherapy and Radio Marinara shows: Kent Goldsworthy aka Panel Beater and Bron Burton. Bron shares findings from her PhD studies on intertidal limpets and how they can represent the impact of human activities upon intertidal ecology. In the studio are also Scarlett and Chris KP with some science news about why we actually yawn, and how it's related to ice-cream brain freeze. Serving Up a Sonic Soup!

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!

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

Jars asks a record breaking Five Questions in Five Seconds, Matt & Alex (from Listnrs All Day Breakast) join us ahead of their new Triple M show for the Olympics, “Going For Bronze” and we listen to the Highlights from last week.See omnystudio.com/listener for privacy information.

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...

Welcome back for part 2 with KICoasterGuy!

Join in as we sit down with Larry the KICoasterGuy!

M: 6.5. E: 6.5.

GW Raises Prices, Asmodee gets into a lot of debt, WoTC clarifies AI use, it's kind of a shitshow in the gaming community this week, spreading out from all the crap that happened last month. But hey, we have a podcast to put out so lets talk about how miserable everything is eh?

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.

The Jubal Show is on the radio all over the country. They are unafraid to tackle the topical world we live in, and can't get enough of the drama. Nothing is sacred, and nothing is off limits on The Jubal Show.Join Jubal, Nina, Victoria, Executive Producer Brad, and Producer Sharkey, and their listeners on a journey through romance, secrets, pop culture, and pranks.======This is just a tiny piece of The Jubal Show. You can find every podcast we have, including the full show every weekday right here…➡︎ https://thejubalshow.com/podcasts======The Jubal Show is everywhere, and also these places: Website ➡︎ https://thejubalshow.com  Instagram ➡︎ https://instagram.com/thejubalshow  X/Twitter ➡︎ https://twitter.com/thejubalshow  Tiktok ➡︎ https://www.tiktok.com/@thejubalshow  YouTube ➡︎ https://www.youtube.com/@JubalFresh  ======Meet The Jubal Show Cast:====== Jubal Fresh - https://jubalshow.com/featured/jubal-fresh/  Nina - https://thejubalshow.com/featured/ninaontheair/ Victoria - https://jubalshow.com/featured/victoria-ramirez/  Brad Nolan - https://jubalshow.com/featured/brad-nolan/  Sharkey - https://jubalshow.com/featured/richard-sharkey/ See omnystudio.com/listener for privacy information.

This week on the Super Fun Time Trivia Podcast we discuss how Randy Jackson is not one of THOSE Jacksons, The new scent by Prince: Eau Du Elevator Corpse, the proper term for a proper professional prostitute, and the best way to smuggle a bladder of ketchup in your shirt. Music Round: Perfume Lines Patreon: Super Fun Time Trivia Facebook: superfuntimetrivia Instagram: superfuntimetrivia Twitter: @sftimetrivia Email: superfuntimetrivia@gmail.com Intro Music By David Dino White. Welcome to Super Fun Time Trivia: The known universe's only live improv comedy trivia podcast.

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.

Night School #585: Mutant Marinara by Every Night's A School Night

Get a table at Mr. Hall's Meatballs Big and Tall where a mysterious challenge is due to unfold. In the unusual city of Gloom, we follow Darcy Parnickle, who seeks to keep her food challenge winning streak in tact while serving as an Eerie Enlistee. Join us for a zesty adventure filled with meatball mayhem, whispers of intrigue, and the delightful taste of unexpected camaraderie in this unforgettable episode. Your plate is reserved for a "Meatball Challenge," where every bite tells a story of its own. Tune in, and savor the adventure. This is audio version of the elusive bestseller, “Mr. Eerie's Empty Book of Everything,” is your ticket to a world of mystery and mishaps. Join the charismatic Agent Ash as he unveils the secrets of the peculiar and the unknown, guiding you through perplexing stories and revelations.

John Canzano reacts to Patrick Mahomes' comments on officiating and LeBron James comments following the Lakers in-season tournament win, plus NFL Network's Mike Yam discusses the storylines around the NFL and his new book Fried Rice and Marinara. Legendary former Oregon State head baseball coach Pat Casey calls in following being named to the 2024 College Baseball Hall of Fame class. Subscribe to this podcast for more great content.

John Canzano talks to NFL Network anchor Mike Yam about Patrick Mahomes' outburst after the Chiefs loss to the Bills, the NFL storylines with the playoffs looming, and Yam's new book, Fried Rice and Marinara, available now. Subscribe to this podcast for more great content.

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 Cabin is presented by the Wisconsin Counties Association and this week we're featuring Barron County; https://bit.ly/3EUtWquThe Cabin is also presented by Jolly Good Soda, available in all your classic favorite flavors that we remember from childhood. The diet line offers 0 calories, 0 carbs, 0 sugars, and no caffeine – perfect for mixers or just enjoying on a warm summer day (or any day, for that matter); always Wisconsin-based, you can follow @jollygoodsoda on social for the latest on new flavors, fun promotions, and more. Learn more here; https://bit.ly/3TSFYY4   Campfire Conversation: On the heels of Sunday's National Cheese Curd Day, Eric and Ana welcome Samantha Buschman, the Instagrammer behind @wisconsin_cheese_please, into The Cabin. Samatha joined The Cabin remotely from her RV in Wyoming, where she found a restaurant offering “Wisconsin Cheese Curds” and they offered a side of honey, kicking off a conversation about dips for curds. Marinara and ranch are two of the most popular, but many variations exist; some add spices like Spanish Paprika, others offer aioli blends including a Bloody Mary aioli at Copper State Brewing in Green Bay. Some go sweeter with jam variations, others with more savory sauces. They all pair quite well - we all know how versatile cheese is! From there, the conversation delved into locations where you can find some of the best curds. Eric, Ana, and Samatha discussed some of their favorite fresh curds - often right from the factory - as well as fried curds across the state that are worth the trip. Highlights include cheese factories offering their curds fresh from Ellsworth - Wisconsin's “Cheese Curd Capital” to Watertown with Kraemer Cheese with spots in between from Door County to the Driftless. Curds offering up in restaurants and select bars - usually fried, but not always - are listed by all three. Cheddar curds from places like Merchant and The Old Fashioned in Madison, Guu's in Stevens Point, Courthouse Pub in Manitowoc, Parker John's BBQ (where they blend chives and garlic into the batter), Bavette and Lakefront Brewery in Milwaukee, and many, many more. Curds are usually cheddar, but Muenster works well, such as at Sconnie's in Schofield, Even curds made with goat cheese get a salute, with the ones at La Merenda in Milwaukee; their goat cheese curds are also served with Tia Paquita chorizo cream sauce. The variations are many, but all are delicious. Join us for the full list in this episode!Inside Sponsors:Best Western (Region #5 - Central) https://bit.ly/3zCCK3fHo-Chunk Nation https://bit.ly/3l2Cfru

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

Mike Yam is a Chinese Italian American who currently serves as a studio host for the NFL Network after anchoring the Pac 12 network from 2012 to 2020. Obviously, I had to ask him what he thought of the disintegration of the Pac 12 before our very eyes, but the main reason I had him on was to talk about his first children's book Fried Rice and Marinara, which portrays a bit of what it's like to grow up as a 'combo plate' American.

Become a member of the Say You Love Satan Army today! Join us!www.patreon.com/sayyoulovesatanpodcastThis episode:- The Devonsville Terror (1983)- Too Beautiful to Die (1988)- Nothing Underneath (1985)- The Appointment (1981)*outro track "Transistorjugend" by Federhallwebsite: www.sayyoulovesatanpodcast.com email: sayyoulovesatanpodcast@gmail.comPlease rate, review, and subscribe on iTunes!instagram: sayyoulovesatanpodcastartwork: Sam HeimerSupport the show

NFL Network Correspondent and Sirius Radio Host Michael Yam is on the #ReadingWithYourKids #Podcast to celebrate his #childrens #picturebook "Fried Rice and Marinara." Michael tells us that this project started as a response to his cousins seeking diverse children's books for their mixed-race children. The book celebrates his Chinese and Italian heritage, with a young character named Mikey facing the dilemma of choosing between his two favorite cuisines for his birthday party. We discuss the significance of positive representation in children's literature, providing "mirrors, windows, and sliding glass doors" that allow kids to see themselves and others in a positive light.  Michael highlights the lack of diversity in children's stories and hopes that his book will help cultivate a path for storytelling as a viable career for young Asian children. Michael shares personal stories, emphasizing the unifying power of food in diverse families and the beautiful fusion of cultures that can happen around the dinner table. The book encourages kids to embrace their unique cultural backgrounds while appreciating the similarities that bind us all together. Click here to visit our website - www.readingwithyourkids.com 

This week on Militantly Mixed, your Sir Auntie, Sharmane Fury as she welcomes special guest Michael Yam, NFL Networks sports host and anchor turned children's book author. Together, they explore Michael's delightful book, "Fried Rice and Marinara," which chronicles the endearing journey of a Chinese-Italian 4-year-old as he navigates the quest for the perfect food for his birthday party. Tune in for a heartwarming conversation that highlights the power of embracing multicultural experiences and the beauty of blending different cultures. Don't miss this enlightening episode that celebrates diversity, identity, and the joy of finding common ground. Watch the animated short of Fried Rice & Marinara here: https://youtu.be/P8sy5DCU7d4 Get access to the entire Vooks catalog with Michael's special code: join.vooks.com/redeem. Code: YAM * * * You can continue the conversation on our private Facebook group after you listen to this episode at ⁠⁠http://facebook.com/groups/militantlymixed⁠⁠ * * * Produced and Edited by Sharmane Fury Music by: David Bogan, the One - ⁠⁠https://www.dbtheone.com/ ⁠⁠ * * * Connect with us on ⁠⁠Twitter⁠⁠, ⁠⁠Instagram⁠⁠, ⁠⁠Facebook⁠⁠, or send me an email at ⁠⁠Sharmane@militantlymixed.com⁠⁠. * * * Militantly Mixed is a fan-sponsored podcast, if you are enjoying the show please consider sponsoring us on ⁠⁠Patreon⁠⁠ and ⁠⁠Paypal⁠⁠ today! Thank you. This is a ManeHustle Media Podcast. Turn your side hustle into your ManeHustle. --- Send in a voice message: https://anchor.fm/militantlymixed/message Support this podcast: https://anchor.fm/militantlymixed/support --- Send in a voice message: https://podcasters.spotify.com/pod/show/militantlymixed/message Support this podcast: https://podcasters.spotify.com/pod/show/militantlymixed/support

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 »

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 »

Show Features: Missed Connection, Tipsy Or Toddler and Cover Your EarsSocials: @DaveandMahoney Voice Mail: 833-Yo-Dummy https://www.twitch.tv/daveandmahoney Additional Content: daveandmahoney.com Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.