Podcasts about Peel

In this episode I go through a week of tips about: "is pissed" vs "ears pierced", PEEL paragraphs, Jacinda Ardern and New Zealand accents ("bed" vs "bid"), Bruce Willis, The Sixth Sense and modals of deduction ("He must be a teacher"), Why Martin Luther King didn't say "I've got a dream", Are you feeling OVERWHELMED?, Cost vs value, When "I will" sounds like "ul", Hey! and other offensive words, Third Conditional in the LISTENING test, When was the last time you had a barbie? Get all the daily posts on my website https://ieltsetc.com --- Send in a voice message: https://anchor.fm/ieltsetc/message

It's the 6th anniversary of the universally beloved What Ya Got Cookin-Thanksgiving Edition, here on Midday. Last Thanksgiving, the rule of thumb was cancel, or keep it super small. COVID infections are once again on the rise, but lots of people, even those as young as five, have been vaccinated and boosted, so many more people are venturing back to the Thanksgiving table. Our mission here on Midday is simple: we've got three wonderful chefs at your disposal to share recipes and tips to help make your Thanksgiving dinner a delicious and memorable affair. John Shields is a chef and the proprietor of Gertrude's Chesapeake Kitchen at the Baltimore Museum of Art. He's also the host of Coastal Cookingon MD Public Television and PBS. John's latest book is The New Chesapeake Kitchen. Chef Damian Mosley is the creative spirit behind Blacksauce Kitchen, which you can find at the Waverly Farmer's Market and at their storefront on 29th Street in Remington. A little later in the show, we'll check-in with Debonette Wyatt, the chef and owner of My Mama's Vegan, a new Vegan restaurant on Greenmount Avenue here in Baltimore. So if you are not a turkey eater, we'll be showing you some love a little later. And speaking of My Mama's, we'll also check in with Tom's mama, Rosemary Hall, to find out what she's bringing to Thanksgiving with his brother in Tennessee... Whatever you love about Thanksgiving, we'd love to hear about it. What are your family food traditions? Which of the six million ways to make cranberry sauce will you choose tomorrow? Who's coming to your house, or whose house are you going to, and what COVID precautions will everybody be taking?Let's talk, and let's share with each other the things we love about Thanksgiving, culinary or otherwise. Some community notes: The Y of Central MD's annual Turkey Trot Charity 5k is happening again tomorrow. You can run it. You can walk it. You'll enjoy it either way, and you'll help the Y provide meals and services to folks throughout Central MD. To sign up, click here. And this note about some musical happenings at An Die Musik, the performance venue in Baltimore's Mt. Vernon neighborhood. The John Lamkin Quintet will play a set Friday night; TK Blue and the Mentors Trio will play Saturday night, and on Sunday afternoon and evening, the Eric Byrd Trio will play “A Charlie Brown Christmas,” a great show for families. You need to be vaccinated to attend in person. You can stream all of these shows too. Check it all out at An Die Musik'sWebsite. _____________________________________ Here are three of John Shields' classic Thanksgiving recipes: Thelma's Crab and Artichoke Dip This rich and satisfying dip recipe is from Baltimore's Thelma Tunney. It teams blue crabmeat with tender artichoke hearts in a lightly spiced mayonnaise-based sauce and is actually prepared like a casserole. When guests find out Thelma has been invited to a potluck party they are also attending, their mouths start watering in anticipation of this dip. Thelma often serves this dish as an entree baked in individual ramekins accompanied by a fresh garden salad and a hot crusty baguette. When you serve it as a dip, provide plenty of baguette slices or crackers for dipping. 8 ounces sharp cheddar cheese, shredded 2 cups mayonnaise 1 tablespoon Dijon mustard 2 teaspoons Worcestershire sauce Juice of 1 lemon 1/8 teaspoon cayenne Freshly ground black pepper 1 jar (16 ounces) artichoke hearts, drained and cut into small pieces 1 pound backfin or special crabmeat, picked over. ½ cup chopped parsley Preheat the oven to 350°F. Butter a 6-cup casserole dish. Combine the cheese, mayonnaise, mustard, Worcestershire, lemon juice, cayenne, and black pepper in a large bowl. Stir until well mixed. Gently fold in the artichoke hearts, crabmeat, and parsley. Pour the mixture into the casserole dish. Bake for 20 to 25 minutes. Serve at once.  Serves 8 to 10. _______________________________________ Champagne Cabbage and Apples Not that I really understand the concept, but some people just do not like sauerkraut—go figure. But I found a solution--a little devious, but a solution nevertheless. And here it is: a braised champagne “kraut,” with ginger, caraway, and a goodly amount of tart apples. The secret is rinsing the sauerkraut well under cold water, and then the kraut naysayers will enjoy a plateful extolling the virtues of cabbage, and, of course, champagne. Honestly, whether you like kraut or not, this dish really is a crowd pleaser. 6 tablespoons butter or olive oil 2 slices bacon, cut into 1/2-inch pieces (optional) 1 small onion, thinly sliced 2 tablespoons minced fresh ginger 1 teaspoon minced garlic 3 tart apples, peeled, cored, and thinly sliced 2 jars (2 pounds each) sauerkraut, rinsed in cold water several times and drained 2 cups dry champagne 1 teaspoon caraway seed (optional) Salt and black pepper, to taste. Preheat oven to 350°F. In a heavy ovenproof pot, melt the butter, and if using, render the bacon for a few minutes. Add the onion, ginger, and garlic. Sauté for 4 minutes. Add the apples and sauté for 2 minutes longer. Place the rinsed sauerkraut into the pot. Pour in the champagne, caraway seed, salt, and pepper. Toss together and bring to a boil. Cover tightly and bake in the oven for 1 hour.  Serves 8. ____________________________________ Emily's Favorite Black Rock Orchard Apple Pie 2 ¾ cups flour ¾ cup butter 1 large egg ¼ cup milk 10 large tart apples ½ cup sugar 1 teaspoon ground cinnamon 1 cup cereal flakes (corn, wheat, or a similar type of cereal) Preheat oven to 375 degrees F. Place the flour in a mixing bowl and cut butter in with a pastry cutter, or the tips of your fingers, or in a food processor. If using a food processor, use the pulse feature, taking care to only get a coarse mixture. You don't want to over-process. Beat the egg and the milk together and mix with the flour mixture to form a stiff dough. Divide the dough into two pieces and refrigerate. Peel, core, and thinly slice the apples into a bowl. Mix the cinnamon and sugar together and mix with the apple slices. Roll out one ball of dough to fit the bottom and sides of a 12X9-inch Pyrex baking pan. Sprinkle with the cereal flakes, leaving a ½-inch border around the edges of the dough. Spoon the apple mixture over the flakes. Roll out the remaining dough and place over the apples. Seal by pinching the edges together and brush with a little milk to help brown the top of the pie. Place pie in the oven and bake for 1 hour. Remove pan and place on a wire rack to cool. Pie may be served warm or cold. Serves 10 to 12. Adapted from John Shields' Chesapeake Chef column inEdible Chesapeake MagazineFall 2008 Edition. See omnystudio.com/listener for privacy information.

My friend Britni Ross joins me to talk about money, debt, and the stories we tell ourselves about our worth. We discuss the shame and embarrassment that so often comes with mentioning debt and how talking about money can drastically change friendships for the better.ABOUT BRITNI: Britni Ross is a Business & Financial Educator who uses behavioral finance to help others master their money, build wealth, & fall back in love with their lives. From budgeting to wealth building, Britni teaches you how to set up and manage all the money stuff in your life. To date, she has paid off over $170,000 in personal debt, which gives her the confidence and the freedom to run her business from the comfort of home. Britni is a wife, mother, and creative who lives in rural Ohio where she continues toward her goal of becoming totally debt-free. When she's not writing you'll find her painting, gardening, experimenting in her kitchen, or traveling with her family.Show notes and transcript and can be found here: https://alyssapatmos.com/how-do-we-talk-about-money-and-debt-without-feeling-embarrassed-with-britni-rossEXTRA RESOURCESSign up for my free newsletter, The Peel, and get my tips for navigating whatever life dishes: https://alyssapatmos.com/thepeelJoin my free community, The Convey Collective, to master authentic communication: https://alyssapatmos.com/communityI'd love to hear from you and continue the conversation! Message me on instagram (@alyssapatmos).

Today's poem is Tangerine Peel by Mary Ruefle.

Capt. Kevin was back from his EOSR (Extended Outdoors Show Research) in Georgia and Indiana, and boy, did he have some great stories to share. The big question: did he drop a monster? Listen to find out...Throw in some chatter about a porkfish, greens, boiled peanuts and a bunch of great calls from the OS faithful, and you've got another episode for the books.Here's your L.V. Hiers gear tip of the week: The AFW De-Hooker is a must-have to avoid those some nasty injuries...to you and the fish. Get yours at Hagan Ace Hardware for just $20!Here's your Ring Power CAT tip of the week: Enter to win a FREE inflatable Paddleboard from Hagan Coastal Outfitters and BOTE! Contest details can be found here: www.hagancoastaloutfitters.comHere's your Kirbyco Builders Inc. cooking tip of the week: Captain Kirk's Carrot Soufflé 2-3 lbs carrots 1 stick of butter3 eggs3/4 cup sugar3 tbs flour1 tbs vanilla extract 1 teaspoon baking powder Peel carrots and cut into cubes. Steam till soft. Blend in all ingredients in a mixer or cuisinart till creamy. Bake in a greased 9x9 in shallow dish @350 for 45 mins. Pecans and Marshmallows can be added if you like. Enjoy!

Darren, Tony, and Phil talk to Neil Edmonds, who is originally from Accrington, and played at Stanley, Oldham, and Rochdale in the 1980's-90's, but now resides in upstate New York. They discuss his playing career and life after football on the Western side of the pond, plus the Accrington now vs then, and a bit about American Sports.

In this episode we join Julia Schrenkler in the kitchen for a delicious Ruffed Grouse recipe, she dubs ‘Grouse a la Julia', which is derived from Hank Shaw's Grouse Northwoods. To watch the video of the episode, head over to our Instagram page @heruplandpodcast Grouse a la Julia Derived from Hank Shaw's ‘Grouse Northwoods' Recipe Cook Wild Rice 1:3 Rice to Water Rinse 2-3 times Simmer covered Poach breast covered in broth and thyme Add onion, celery, garlic and carrot Add salt and pepper Cool on platter Peel, cube and boil sweet potato to fork tender Dice sweet onion Sautee mushrooms Add butter, salt and pepper Craisins Pecans --------------------------------------- Follow the Her Upland Community on Instagram @heruplandpodcast Thank you to HerUpland Partner: Dakota283 - Use Promo Code 'HerUpland10' for 10% off

How do we cultivate community as adults? This is the question Mindy Jones joins me to talk about in this week's episode. During our conversation, Mindy and I talk about belonging, how to lead community with intention, some of the reasons we're left feeling disconnected in today's day and age, and how to be intentional about finding friends you want to hang around. ABOUT MINDY: A native of Arizona, Mindy is the owner of the Amy Jones Group, a residential real estate team serving the Valley. On a mission to thrive, Mindy has created a platform for gritty, busy, hard working women who want to live their best lives personally and professionally by serving through real estate and community. Founded on the core principals of doing things better, Mindy's team is focused on educating and empowering consumers to make the best decisions for their families.Show notes and transcript and can be found here: https://alyssapatmos.com/how-do-we-cultivate-community-as-adults-with-mindy-jones/EXTRA RESOURCESSign up for my free newsletter, The Peel, and get my tips for navigating whatever life dishes: https://alyssapatmos.com/thepeelJoin my free community, The Convey Collective, to master authentic communication: https://alyssapatmos.com/communityI'd love to hear from you and continue the conversation! Message me on instagram (@alyssapatmos).

Hi Treatment Roomies, I present to you my holiday gift guide, winter favorites, and some of my favorite products that blew me away in 2021. Enjoy and see links below to shop! Is Clinical (email to order: tessaskinconsulting@gmail.com, free 2-day shipping) + Peel pads + Youth body serum + Reparative Moisture emulsion + Lip duo + Lashfood Use code TESSA for 15% off + Seen Shampoo Use code TESSA10 for 10% off + Deep Conditioning Masque Use code TESSA10 for 10% off Glymed Plus Vitamin C cleanser Cell Protection Balm CBD Facial Mist CBD Masque Beauty Oil Neova Energy Spray Detangler Use code TESSA15 for 15% off Carepod Humidifier Use code TESSA15 for 15% off MY SOCIAL MEDIA: Tess' Instagram @myestytessa Tess' YouTube: Tess Zolly  Tess' TikTok: @myestytessa Sweet by LiQWYD | https://www.instagram.com/liqwyd Music promoted by https://www.free-stock-music.com Creative Commons Attribution 3.0 Unported License https://creativecommons.org/licenses/by/3.0/deed.en_US --- Support this podcast: https://anchor.fm/the-treatment-room/support

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Kristen starts listing them at 3:05) before starting the episode.Marie-Hélène's Apple Cake From Dorie GreenspanServes 83/4 cup (95g) all-purpose flour3/4 teaspoon baking powder1 pinch salt4 large apples (if you can, choose four different kinds)2 large eggs3/4 cup (150g) sugar3 tablespoons dark rum1/2 teaspoon pure vanilla extract1/2 cup (115g) unsalted butter, melted and cooledCenter a rack in the oven, and preheat the oven to 350°F (175°C). Generously butter an 8-inch (20cm) springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper.Whisk the flour, baking powder, and salt together in small bowl.Peel the apples, cut them in halves and remove the cores. Cut into 1- to 2-inch (2.5 to 5cm) chunks.In a bowl, beat the eggs with a whisk until they're foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour mixture and when it is incorporated, add half the melted butter, followed by the rest of the flour mixture and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it's coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it's evenish.Slide the pan into the oven and bake for 50 to 60 minutes, until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it's fully opened, make sure there aren't any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or waxed paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.The cake can be served warm or at room temperature, and will keep for about 2 days at room temperature. Greenspan's husband says it gets more comforting with each passing day. However long you keep the cake, it's best not to cover it—it's too moist. Leave the cake on its plate and just press a piece of plastic wrap or wax paper against the cut surfaces.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Check out what Mazz has been up to since "Goodbye Mazz & Murph"

In this podcast Mike Thorn talks about Peel Back and See, depression, writing horror in academia, and much more. About Mike Thorn Mike Thorn is the author of Shelter for the Damned, Darkest Hours, and Peel Back and See. The Spanish translation of Shelter for the Damned will be released by Dilatando Mentes in 2022. His fiction has appeared … Continue reading

“The ultimate luxury, at least for me, is having a remote position. Whether you have a job or you have a business, being able to do something remotely and having a little bit or full control of your time, that's everything to me.” – Marshall Haas  Marshall Haas (@marshal) is co-founder and CEO of NEED/WANT, a family of brands that includes Peel and Shepherd. He started his entrepreneurial career at age 21, and has continued to create businesses and products since then. He is an investor in Tiny Capital and Loop Internet, and he's currently building a collection of cabins in Texas under his brand ofHaas. Show notes with links, quotes, and a transcript of the episode: https://www.danielscrivner.com/notes/marshall-haas2-outlier-academy-show-notes   Chapters Building cabins, context switching, and delegating Habits, routines, and time tracking Podcasts and tools Success, failure, and gratitude Sign up here for Outlier Debrief, our weekly newsletter that highlights the latest episode, expands on important business and investing concepts, and contains the best of what we read each week. Follow Outlier Academy on Twitter: https://twitter.com/outlieracademy. If you loved this episode, please share a quick review on Apple Podcasts.

“It's back to basics—just be a good person and operate with some integrity, and you can be around long enough to see some success for yourself.” – Marshall Haas Marshall Haas (@marshal) is co-founder and CEO of NEED/WANT, a family of brands that includes Peel and Shepherd. He started his entrepreneurial career at age 21, and has continued to create businesses and products since then. He is an investor in Tiny Capital and Loop Internet, and he's currently building a collection of cabins in Texas under his brand ofHaas. Show notes with links, quotes, and a transcript of the episode: https://www.danielscrivner.com/notes/marshall-haas1-outlier-academy-show-notes   Chapters Marshall's background and path to entrepreneurship Influential books Need/Want and creating products Profit margin is crucial The ups and downs of running a physical product business On Shepherd and overseas recruiting Tweaking and optimizing the business Personal projects and ofHaas The core principles of business Sign up here for Outlier Debrief, our weekly newsletter that highlights the latest episode, expands on important business and investing concepts, and contains the best of what we read each week. Follow Outlier Academy on Twitter: https://twitter.com/outlieracademy. If you loved this episode, please share a quick review on Apple Podcasts.

Emily Majewski joins me to talk about how our environments—the homes we live in and the buildings we work in—significantly influence our well-being. We cover how our environments can limit our self-growth, how buildings pollute our bodies, and how to change our chemical dialogue with our homes to promote endorphins. One of my favorite points of discussion is when Emily and I talk about whether our houses are sick affirming or life affirming. We also touch on the trend of eggshell white and how our homes are like pharmacies. If you've ever dreamt of building a home from the ground up or if you're obsessed with optimizing your surroundings for optimal health this episode is for you. Show notes and transcript and can be found here. ABOUT EMILY Emily Majewski is Founder of Phytostone, a natural building products firm in Mexico. Emily is also the creator of Embodied Home Design, an open-source program teaching wellness warriors how to design their dream home centered on personal growth and what she calls 'tridimensional health' - where occupants thrive from body + mind to heart. This mission is fueled by 2 things: a passion for upskilling women in optimizing their environments and 2) guacamole a la Mexico. :)EXTRA RESOURCESSign up for my free newsletter, The Peel, and get my tips for navigating whatever life dishes: https://alyssapatmos.com/thepeelJoin The Convey Collective to master authentic communication: https://alyssapatmos.com/conveyI'd love to hear from you and continue the conversation! Message me on instagram (@alyssapatmos) or join me over on Telegram.

Duckman and George ‘The Animal' Peel are back to bring you news and show reviews in the weird world of pro wrestling. It's a pro wrestling podcast, with a decidedly Scottish flavour. On the show this week… After a couple of weeks of family business, the lads are back behind the mics with a packed… Continue reading MFXtra: The Scottish Announce Table – Ep 39.

Security Onion is a free and open platform for threat hunting, enterprise security monitoring, and log management. We've got a new container-based platform that is more flexible, more powerful, and more scalable than ever before. Join us to see how you can peel back the layers of your enterprise and make your adversaries cry!   Segment Resources: https://securityonion.net https://github.com/Security-Onion-Solutions/securityonion https://securityonion.net/discuss   Visit https://www.securityweekly.com/psw for all the latest episodes! Show Notes: https://securityweekly.com/psw717

Up-and-coming Democrat Oswald West had been sent to Portland on a last-ditch attempt to talk Harry Lane into running for governor. But Lane said no; so West decided to give it a go himself. (Salem, Marion County; 1910s) (For text and pictures, see http://offbeatoregon.com/1907b.os-west-banana-peel.html)

Obie and Updogg are back in studio together again to snap it around! They've got a lot to cover with the season in full swing, then they're joined by one of their favorite former NHL officials, Tim Peel! The fellas dig into the life of an NHL Ref with Tim, but first they discuss:- Halloween Weekend - Panthers' & Bruins' Broadway Tribute - Getzy Breaking Records - Kraken are Buzzing - Forbes Highest Paid List - And more!Then Tim Peel joins the show to discuss road game scheduling, life as an official, the biggest games he's been a part of, his thoughts on cross checking, his hot mic incident, and much more!

Brent is joined by Paul Corder, the Senior Director of Sales and Marketing for Peel & Holland in this episode. Paul shares some struggles, lots of successes, and core processes that are driving their success. Gain great tips from this insurance agency's experience building value and relationships with clients - and hear some great quotes along the way. If you're interested in getting the same results as Peel & Holland and other member agencies, visit www.sitkins.com/aim #InsuranceSales #InsuranceAgent #SitkinsistheSolution #InsuranceTraining Need total agency training? The Sitkins Group, Inc coaches offer dynamic training programs, both online and in-person, for independent insurance agencies. Learn more about our All-Inclusive agency training programs for producers, agency owners and account managers here: www.sitkins.com/programs To learn more about our producer sales course: www.sitkins.com/profit Want to see all of the events we have coming up? www.sitkins.com/eventcalendar Subscribe to our channel: https://www.youtube.com/c/Sitkinselect Listen to the Agent Leader podcast: www.sitkins.com/podcast

Helping each other out is a good thing, right? What happens when it doesn't feel like such a good thing, though? What happens when someone in your family gets sick or a friend goes through a hard time, but you don't want to help them? These are the types of questions my friend Dr. Colter Ray and I are making mentionable in this week's episode.We also talk about the pressure of feeling like you have to know what to say and how we can be better supporters if we decide to lend support to a friend or family member going through a tough time.Show notes and transcript available here.ABOUT DR. COLTERDr. Colter Ray is an Assistant Professor in the Department of Communication Studies at Louisiana State University. He's also a Master Trainer for Empathy Bootcamp. His research currently centers around how people support loved ones as they're going through tough times.EXTRA RESOURCESSign up for my free newsletter, The Peel, and get my tips for navigating whatever life dishes: https://alyssapatmos.com/thepeelJoin The Convey Collective to master authentic communication: https://alyssapatmos.com/conveyI'd love to hear from you and continue the conversation! Message me on instagram (@alyssapatmos) or join me over on Telegram.

We sit down with pro MMA fighter Chase Peel to discuss his early success, most recently on 10/23 at Front Street Fights 22, and his future plans that include the LW championship. We also talk about one of his main passions and driving forces https://www.instagram.com/chasepeelmma/?hl=en https://www.southernstaranimalrescue.org/ --- Send in a voice message: https://anchor.fm/ross-allen3/message Support this podcast: https://anchor.fm/ross-allen3/support

Marshall Haas is the co-founder & CEO of Need/Want, a holding company of brands he has started and owns. Over the years Marshall has started a multitude of products and brands, including some that have been acquired and done millions of dollars of revenue.   He is self-taught and has translated his curiosity into Peel, Shepherd, ofHass, and others.   Inc. Magazine ranked Marshall's company one of the fastest growing private companies in America and in 2018 Need/Want ranked #1 in St. Louis and the state of Missouri   In this interview, Marshall and Aaron discuss the labor market, how to successfully test & iterate a product, and why hiring overseas is such a big opportunity.   Sign up for a Weekly Email that will Expand Your Mind.   Marshall Haas's Challenge; Go find what can be eliminated, automated, or delegated.   Connect with Marshall Haas Linkedin Twitter Support Shepherd Website Need/Want Website   If you liked this interview, check out our interview with Andrew Gazdecki where we discuss buying and selling small businesses. Underwritten by Piper Creative Piper Creative makes creating podcasts, vlogs, and videos easy.    How? Click here and Learn more.   We work with Fortune 500s, medium-sized companies, and entrepreneurs.   Follow Piper as we grow YouTube Instagram Subscribe on iTunes | Stitcher | Overcast | Spotify 

Deathline International — “Outcast”, 2002.The Galan Pixs — “Use the Flashlight”, 2000.And One — “Panzermensch”, 2000.Noise Unit — “No Soul, No Fear”, 1994.Nine Inch Nails — “All The Pigs, All Lined Up”, 1994.Giant Swan — “Pandaemonium”, 2019.Covenant — “Leviathan”, 1999.Spectres — “The Call”, 2020.New Order — “Ceremony”, 1981.U2 — “Two Hearts Beat As One (Long Mix By Kevorkian)”, 1983.The Danse Society — “Wake Up”, 1984.Informatik — “Falling”, 2009.Sister Machine Gun — “Subgod”, 2015.Depeche Mode — “Kaleid”, 1990.

Savanna talks about all things peel in this fall season edition of The BlonEST.

SEND YOUR STORY TO: storytimewithaussiedad@gmail.com Subject heading: STWAD STORY "YOUR NAME" Email your details: Johnny Smith, 10 years old, QLD, my Superhero is Captain Potato who fights the villain, Dr Peel. ATTACH YOUR STORY in PDF or Word document and click SEND. Make sure the email address you send it to is: storytimewithaussiedad@gmail.com --- Send in a voice message: https://anchor.fm/storytimewithaussiedad/message Support this podcast: https://anchor.fm/storytimewithaussiedad/support

Former NHL referee and Daily FaceOff Rules Analyst Tim Peel joins OverDrive to chat about his takeaways from the new reffing standards we've seen in the first month of the NHL season. Peel also discusses his thoughts on the effectiveness of video replay, how referees engage with the modern NHL player, and more.

If you've ever wondered, “Am I creative?” or “When is it good enough?” listen to this episode. My friend and rockstar salon owner, Amber Pope (@method_twenty_seven), and I dive deep into what it means to be creative, how perfectionism gets in the way of creative expression, and how to lead with creative awareness. We also talk about what creativity is, what happens when we absorb too much outside influence, and the breath-restoring difference between perfectionism and excellence.Show notes and transcript: https://alyssapatmos.com/redefining-tapping-into-creativity-amber-popeABOUT AMBERAmber Pope is a Stylist, owner of Salon27, educator, creative director, and content writer, with over 15 years in the hair industry. She's also the only person I've trusted to cut my hair for the past decade.EXTRA RESOURCESSign up for my free newsletter, The Peel, and get my tips for navigating whatever life dishes: https://alyssapatmos.com/thepeelJoin The Convey Collective to master authentic communication: https://alyssapatmos.com/conveyI'd love to hear from you and continue the conversation! Message me on instagram (@alyssapatmos) or join me over on Telegram.

Hannah Fryer joins me to talk all about the Enneagram and the many ways it can help us communicate better in our relationships. Never heard of the Enneagram? No worries, we explain what it is at the top of the episode. Already an Enneagram lover? Hannah mentions the core longings and core fears of each type, which is perhaps my favorite part of the conversation. This conversation is filled with juicy tidbits to becoming more compassionate communicators.Hannah also helps me make the final determination on if I'm type 7 or 9. If you've had a hard time typing yourself, the questions she asks me are gold.Other highlights from this episode include Hannah's obsession with car seat safety, and our discussion around the Enneagram types for Ted Lasso characters. A transcription of this episode can be found here.ABOUT HANNAHHannah Fryer is the founder of Brambling & Co. and a Certified Enneagram Coach. Regardless of the project or goal, Hannah's guiding principle and primary focus is making the world a better place. Her core values are purpose and vision, and everything she does comes back to those two words. She believes wholeheartedly she was made to do this work, and she's grateful every day to wake up to new opportunities and to use her gifts to make a difference in the lives of others.To connect with Hannah: https://brambling.co/contactEXTRA RESOURCESSign up for my free newsletter, The Peel, and get my tips for navigating whatever life dishes: https://alyssapatmos.com/thepeelJoin The Convey Collective to master authentic communication: https://alyssapatmos.com/conveyI'd love to hear from you and continue the conversation! Message me on instagram (@alyssapatmos) or join me over on Telegram.

In this episode, Gail Wisner joins me for a deep conversation on boundaries, addiction, self-worth, emotional suppression and expression, the value of sitting in discomfort, and learning to trust your intuition after it has been inhibited. This deeply vulnerable conversation highlights some of the darker sides of being human while simultaneously shedding light on the power of self-love and the deep connection between pain and joy.We also discuss women's role in the patriarchy and how our relationships with ourselves influences our relationships with partners. This episode encompasses themes that plague many of us (especially women) but may not always feel appropriate to talk about—unless you're paying to sit on a therapist's couch. In a world rife with division, this conversation is deeply human. ABOUT GAILOver the past 10 years, Gail's health and business coaching has evolved into coaching parents and teens. She says, “Health and well-being is defined not only by where you live and what you eat, but how you treat yourself and those around you. We are deeply connected and affected by all those in our family unit, even when they are not in our physical proximity. Therefore, our health and well being directly impacts the health and well being of our spouse and children. When we take the time to integrate past traumas or other life challenges, it allows us to live a life that is free of worry, stress, sadness and fear. Instead, we get to live a life of vibrant health, meaning and purpose, and of course joy and abundance.” A transcription of the episode is available here.EXTRA RESOURCESSign up for my free newsletter, The Peel, and get my tips for navigating whatever life dishes: https://alyssapatmos.com/thepeelJoin The Convey Collective to master authentic communication: https://alyssapatmos.com/conveyI'd love to hear from you and continue the conversation! Message me on instagram (@alyssapatmos) or join me over on Telegram.

Mike Ganino (@mikeganino) joins me to talk about the importance of stories, what makes a good story, and how to become a better storyteller. We dig into personal mythology and why it matters and how stories help us make sense of our life. We also explore an interesting twist on classic fairy tales. I also share about my Disney princess identity-crisis and Mike talks about his days spent clowning. This episode is filled with fun! ABOUT MIKEMike Ganino is a storytelling + public speaking expert who hosts The Mike Drop Moment podcast. He's been named a Top 10 Public Speaking Coach by Yahoo Finance, and California's Best Speaking and Communication Coach by Corporate Vision Magazine. He is an author, former Executive Producer of TEDxCambridge and has been named a Top 30 Speaker by Global Guru. He teaches storytelling, presence, and public speaking to some of the biggest names and brands. He's a trained actor and coach from the World Famous Second City, Improv Olympics, and Upright Citizen's Brigade. In addition to his track record as an executive in the hotel, restaurant, retail, and tech industries, Mike's worked with organizations like Disney, American Century Investments, American Marketing Association, and UCLA.Snag Mike's storytelling guide: www.mikeganino.com/storycraftShow notes and transcript available here.EXTRA RESOURCESSign up for The Peel and get my tips for navigating whatever life dishes: https://alyssapatmos.com/thepeel Join The Convey Collective to master authentic communication: https://alyssapatmos.com/conveyI'd love to hear from you and continue the conversation! Message me on instagram (@alyssapatmos) or join me over on Telegram.

The inaugural episode is here! To kick things off, my friend Rachel Valentino joins me to discuss taking up space. If you've ever felt like shrinking to keep someone else comfortable or like denying your truth seemed safer than owning your story, this episode is for you. Rachel's story of discovery and redefining herself post-divorce paved the way for us to dive deep into:What is it that really makes us human?How do we transform the urge to turn into robots when things get uncomfortable?How do we claim our story when it may leave others feeling uncomfortable?How do we reconnect with desire after years of suppressing needs and wants?This episode will help you find freedom in your flaws and start taking up more space in your life. Show notes and transcript available here.ABOUT RACHELFor the past fifteen years, Rachel has been a leader in the DC real estate scene. During the emotionally charged experience of buying or selling real estate in urban and suburban Metro DC, where variables in the local market are numerous, and the end result is unknown, clients have, year after year, put Rachel in the top echelon of real estate pros across the city. She is annually recognized by Washington City Paper, Bethesda Magazine and Washingtonian as being a top agent in the area. EXTRA RESOURCESSign up for my free newsletter, The Peel, and get my tips for navigating whatever life dishes: https://alyssapatmos.com/thepeelJoin The Convey Collective to master authentic communication: https://alyssapatmos.com/conveyI'd love to hear from you and continue the conversation! Message me on instagram (@alyssapatmos) or join me over on Telegram.

Hirsute You Sir: two fuzztastic guests joining us for Tonight's Podrobeardia.. David Dade - President of The British Beard Club, and Charlie Saville of The Essex Beardsmen. We'll have tracks by beardy bands, tunes chosen by the guests - and some insider info on being a Peel sound engineer for sessions including - Joy Division, The Undertones, The Birthday Party and John Martyn.. Plus exclusive & new tunes from T-Bitch, The Invaders, Vix 20 and Cult With No Name Playlist Beardman Ska - The Skatalites Drive By Lover - ZZ Top Moustache - Sparks Diamond Hoo Ha Man - Supergrass All My Friends Are Bearded – Marty Ray Project If Your Dad Doesn't Have B beard, You've Got Two Mums - The Beards Stone Cold Lover – Humble Pie Tucked In  - T-Bitch Superficial Lying Machine - Invaders Orla The Octopus - Vix 20 Frontera - Phil Manzanera After The Storm - Cult With No Name El Beardo – The Bongolian   LINKS For The British Beard Club https://thebritishbeardclub.org Follow at Twitter https://twitter.com/tbbclub Facebook https://www.facebook.com/thebritishbeardclub Instagram https://www.instagram.com/thebritishbeardclub/   The Essex Beardsmen https://www.facebook.com/Theessexbeardsman  

On this episode of the What Do You Think About Podcast. The fellas discuss, Will you let a female propose to you?  Do we need holidays like Valentine's Day, Father's Day, Mother's Day and thanksgivings? Do you get along with  your family members? Our thoughts on Dave Chappell Netflix stand-up and the conservative behind his special. Do you agree with Fat Joe saying that the Da baby is the 2021 Tupac? Plus much much more…….

Dorie Greenspan, James Beard Award-winning cookbook author and cookie expert, joins us to discuss her new cookbook, Baking With Dorie: Sweet, Salty & Simple.   Apple Pandowdy Makes 6 Servings A PANDOWDY'S A PIE that's got only a top crust, often one made of odd-shaped pieces of dough—the dessert was probably created to put pastry scraps to good use. My favorite way to make it is to cut triangles of pie dough and arrange them in a mishmash over the fruit. Neatness is never the point with a pandowdy—it's the haphazardness, the dowdiness of the pie, that makes it beautiful. When you bring it to the table, break up the crust, let it fall into the filling and then spoon out into bowls. You can put spices in the filling, but I hope you'll try this spare lemon-up-front version first. Having apple pie without cinnamon may seem un-American; in fact, it's unassailably good. I make this dessert throughout the year with whatever fruits are plentiful. FOR THE FILLING⅓ cup (67 grams) sugar2 medium or 1 large lemonAbout 2½ pounds (about 1 kilo;) sweet, juicy apples, such as Golden Delicious, Fuji or Gala (4 to 6 large)2 tablespoons cold unsalted butter, cut into 8 pieces FOR THE CRUSTOne 11- to 12-inch round All-Butter Pie Dough (see below), frozen or well chilled (or use store-bought pie dough; look for dough that's already rolled out)Milk for brushingSanding or granulated sugar for dusting Ice cream or whipped cream for serving (optional) A WORD ON THE CRUST: Instead of cutting out shapes from the dough, you can just lay the whole crust over the fruit, moistening the rim of the pie pan first, pressing the dough against the rim and then tucking the overhang under the rim or against the sides of the pan. Cut slits in the crust and at serving time, crack the crust into the fruit. TO MAKE THE FILLING: Put the sugar in a large bowl and grate the zest from the lemon(s) over it. Reach into the bowl and use your fingers to rub the zest into the sugar until the sugar is moist and fragrant. Peel and core the apples and cut them into chunks about ½ inch on a side or into slices that are about ¼ inch thick. Add the apples to the bowl with the sugar and squeeze over the juice from the lemon(s). Toss everything around in the bowl until the apples are coated with sugar and juice. Set the bowl aside, stirring now and then, while you preheat the oven. Center a rack in the oven and preheat it to 425 degrees F. Butter a 9-inch pie pan and put it on a baking sheet lined with parchment paper or a baking mat. Give the apples a last turn and then pile them into the pie pan—don't forget the juices in the bowl. Dot the top of the apples with the butter. TO PREPARE THE CRUST: Lay the chilled round of pie dough on a cutting board and, using a pizza wheel or a knife, cut it into pieces. I usually opt for triangles of various sizes and shapes, but long strips and squares work, as do rounds made with cookie cutters. Place the pieces of dough over the apples in whatever pattern pleases you—I usually go for haphazard. It's nice if you leave a little space between the pieces so the juices can bubble over. Lightly brush the dough with milk and sprinkle with sanding sugar. Bake the pandowdy for 20 minutes—the crust might get a little color and the juices may just begin to bubble. Turn the heat down to 375 degrees F and continue to bake until you can see juices bubbling all the way to the middle of the pan, 25 to 35 minutes more. If the crust seems to be getting too dark too fast, loosely tent the pandowdy with foil or parchment. Place the baking sheet on a rack and let the pandowdy cool for at least 30 minutes before serving. The pandowdy is good warm or at room temperature and very good with either ice cream or whipped cream. STORING: Like most pies, this is meant to be eaten soon after it's made. However, if you have pandowdy left over, you can keep it covered at room temperature for up to 1 day and rewarm it in a 350-degree-F oven before serving. Playing AroundIn fall and winter, I make pandowdy with apples and pears (traditional and my favorite), sometimes with dried fruit tossed in. In the spring, I make it with rhubarb, with or without strawberries. And in summer, I turn to blueberries or mixed berries, peaches, nectarines, even plums. Use your favorite fruit pie filling recipe, but don't use any thickeners. All-Butter Pie Dough Makes two 9- to 9½- inch crusts 3 cups (408 grams) all-purpose flour¼ cup (50 grams) sugar1½ teaspoons fine sea salt2 sticks (8 ounces; 226 grams) unsalted butter, frozen or very cold, cut into small piecesUp to ½ cup (120 ml) ice water Put the flour, sugar and salt in a food processor and pulse to blend. Scatter the pieces of butter over the flour and pulse the machine in long spurts until the butter is well incorporated. This could take more than a dozen blitzes. Add the ice water a little at time, processing after each addition. Stop when you have moist clumps and curds (you may not need all of the water)—don't process until the dough forms a ball; pinch a bit of the dough, and it should hold together easily. Turn the dough out, divide it in half and shape each half into a disk. Working with one disk at a time, flour a sheet of parchment paper, center the dough on it, flour the dough and cover with a second sheet. Roll the dough into a round that's between 11 and 12 inches in diameter. (The rolled-out dough can be wrapped well and refrigerated for up to 3 days or frozen for up to 2 months). If the dough is cold enough, fit it into a buttered pie pan (or the pan you're using); leaving whatever dough hangs over the edge. If it's not cold, chill it until it's workable, then fit it into the pan. Keep the second round between the sheets of paper and slide it onto a baking sheet. Freeze or refrigerate for at least 1 hour. (If you have not refrigerated or frozen the rolled-out dough earlier, you can refrigerate the unbaked crust for up to 3 days or freeze it for up to 2 months.) Follow the directions in the recipe you're using for filling and finishing the crusts. If you're making an open-faced pie and need a partially or fully baked bottom crust, either crimp the dough that's hanging over the pan to make a decorative edge or trim the excess dough even with the rim of the pan and press the tines of a fork against the dough. Piecrust should always be cold when it goes into the oven. GETTING READY TO BAKE: Center a rack in the oven and preheat it to 375 degrees F. Place the pie pan on a baking sheet and fit a piece of parchment or foil against the crust; fill with dried beans or rice. TO PARTIALLY BAKE: Bake for 20 minutes, then carefully remove the paper or foil and weights and bake for another 3 to 4 minutes—you want the crust to be firm, but it doesn't need to take on much color. TO FULLY BAKE: Bake for 20 minutes, then carefully remove the paper or foil and weights and bake for about 8 minutes more, or until the crust is beautifully golden. Transfer the crust to a rack and let cool. STORING: The rolled-out crusts or the unbaked pie shells can be wrapped well and refrigerated for up to 3 days or frozen for up to 2 months. You can also freeze baked crusts (in the pans) for up to 2 months. Excerpted from BAKING WITH DORIE: Sweet, Salty, & Simple © 2021 by Dorie Greenspan. Photography © 2021 by Mark Weinberg. Reproduced by permission of Mariner Books, an imprint of HarperCollins Publishers. All rights reserved  

In this week's episode, Dave Hunziker and Mike Gundy reflect on the bye week and look ahead to Texas. Kolby Harvell-Peel and Jarrick Bernard-Converse join Jessica Morrey to discuss everything from candles to Christmas!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Bananas just drive me… BANANAS!

Holli Peel is the Community Manager for the #1 on fire community of Kingdom Entrepreneurs. And she shares her own struggle with the Inner Critic and why so many called to change the world through business and the marketplace struggle with this very same "voice in their head." So come listen in on our second episode of the special exposè on the Inner Critic and how it tries to hold us all back! Go to LindsayMorgan.co/critic for a very special offer on Crushing. your Inner Critic today!

Duckman and George ‘The Animal' Peel are back to bring you news and show reviews in the weird world of pro wrestling. It's a pro wrestling podcast, with a decidedly Scottish flavour. On the show this week… It's been a rough couple of weeks for the lads. George's Dad has tested positive for Covid (don't… Continue reading MFXtra: The Scottish Announce Table – Ep 38.

Apple Podcasts Rate and Review for SpotOn Ursula Merten is the Director of Insurance Strategy & Information at omni:us, a company that utilizes AI for cognitive claims management. As Director, she helps property and casualty insurance companies better understand the data they receive from clients and find ways to automate workflows in their organization. Ursula is also a self-described insurance nerd that's interested in how technology is continuously disrupting the industry while empowering women in business.  Ursula joins us today to discuss how AI can revolutionize the average insurance and claims process and why data is at the center of this disruption. She shares why she chose to pursue a career in insurance, the challenges of being a woman in a male-dominated industry, and how she found success. She describes the best way to get data from consumers and how the pandemic made data collection more accessible. Ursula also shares what she believes are the downsides of AI and what she wants newcomers to know before venturing into insurance. "AI can only learn from what the human tells it." - Ursula Merten Today on Spot On Insurance: Ursula's professional achievements and career experience over twenty years What Ursula dreamed of doing when she was young and when she joined insurance Ursula's experience in handling claims related to asbestos exposure What it was like being a young woman in a male-dominated industry Why Ursula was initially uncomfortable with negotiating salary and raises How men and women look at job qualifications differently Why being "annoying" with questions is the new way businesses base their data How the pandemic enacted changes that favored data collection The pros and cons of having rapid technological progress Ursula's advice to carriers and agencies on how they should start with data The pitfalls of AI and how they affected various industries Omni:us and the solutions they provide to the insurance industry Ursula's advice for newcomers in the industry How to be confident without being seen as arrogant Key Takeaways: Don't try to sell yourself without the claims to back it up. Previously, discarding legacy systems for newer systems was a scary investment in both time and money. Always ask your leaders how to move up in your career. Ursula Merten 's Best Babyback Ribs Recipe:   1 Slab of babyback ribs (make sure they are babyback ribs) Peel the membrain off the bone side of the rack Dry off the slab with a papertowel on both sides Coat the slab with olive oil both sides Put garlic powder on the bone side Flip over the slab and apply pork rub seasoning on meat side Heat the oven to 350 degrees Place the ribs on a metal flat pan and cook for 1.5 hours in the oven Pull the slab out of the oven and coat the top meat side of the slab with your favorite BBQ sauce Lay the slab on the grill (no pan) and smoke on a charcoal grill for ½ hour Pull off the grill and place back on the pan and let sit for 10 minutes Another weird thing:  we're part Chinese (my mom-Chinese/German) so we eat our ribs with rice and we actually put extra sauce in a metal pan in the oven with the ribs and mix some hot sauce in the BBQ sauce and let it caramelize in the oven because we take the extra sauce and put it on the rice. So yummy!!!! Enjoy  Connect with Ursula: Omni:us Ursula Merten on LinkedIn Ursula Merten on Twitter Email: ursula@omnius.com This episode was brought to you by….. Insurance Licensing Services of America (ILSA), America's Premier Insurance Compliance and Licensing experts. To learn more about ILSA and their services, visit ILSAinc.com. Connect, Learn, Share Thank you for joining us on this week's episode of Spot On Insurance. For more resources and episodes, visit SpotOnInsurance.com. Subscribe so you never miss an episode. Love what you're learning, Spot Light your review on Apple Podcasts Rate and Review For SpotOn and share your favorite episodes with friends and colleagues!

We talk animal shelters, flat tyres and delivery estimate etiquette. Josh clumisly wades into dog eugenics while Christian can't stop talking about sexy dogs.We also go deep on dip. Should the foil stay or go once the seal has been broken? We just can't decide, what do you rekon? We also discover that Dion has shocking sour cream application technique.With very special guests 'Wheel of Fortune Cookie' and 'Really Good'.Josh's 'Game Boys' Melbourne Fringe show 'Hey Hey It's Lockdown' is on 8pm Friday 8th and 15th.Want more Patchwork? For a few dollars a month you can support us and get an extra mini-patch every-second week. Visit https://linktr.ee/welcometopatchwork for more info and links to our social media. See acast.com/privacy for privacy and opt-out information.

NHL Player Safety takes on some preseason infractions, Koho joins TNT, Tim Peel speaks out, female officials, crosscheck video released, racism in the Ukraine, and possible ref sponsorship opportunities. Visit www.scoutingtherefs.com and follow @scoutingtherefs and @toddlewissports.  Email us your questions - heyref@scoutingtherefs.com.    The Scouting the Refs Podcast is sponsored by Manscaped - use code REFS for 20% off and free shipping at Manscaped.com: the right tools for the job.

On the podcast this week, I welcomed back a very talented and thoughtful writer as well as a man recently (and affectionately) dubbed "Film Twitter Royalty." Peter Avellino's long-form essays on the movies that fascinate and frustrate him make his blog Mr. Peel's Sardine Liqueur a must-read for cinephiles. In a conversation that's equal parts witty nostalgia and astute film criticism, we took a look at the (recently) late, beloved comedy star Charles Grodin's work in the films "The Heartbreak Kid," "Seems Like Old Times," "The Lonely Guy," and "Midnight Run," and in the midst of discussing all of the food in these movies, found ourselves getting very hungry along the way.Theme Music: Solo Acoustic Guitar by Jason Shaw, Free Music ArchiveOriginally Posted on Patreon (9/30/21) here: https://www.patreon.com/posts/56816129

Four former senior Trump administration officials have gotten subpoenas from the House committee investigating the Jan 6 insurrection. The After Show with LB, Zev and special guest KImberley Johnson breaks down what the subpoenas mean. Stay until the very end for important rant from LB of epic proportions. Zev also reports on Narativ's exclusive video showing suspected Russian disinformation agent Charles Bausman inside the Capitol on Jan 6.  Follow our guest at: Kimberley Johnson Lincoln's Bible Support our sponsor on this episode: https://www.muralguys.ca/ and get 10% off with code NARATIV on their easy to install Peel-and-Stick wall murals! Learn more about your ad choices. Visit megaphone.fm/adchoices

Four former senior Trump administration officials have gotten subpoenas from the House committee investigating the Jan 6 insurrection. The After Show with LB, Zev and special guest KImberley Johnson breaks down what the subpoenas mean. Stay until the very end for important rant from LB of epic proportions. Zev also reports on Narativ's exclusive video showing suspected Russian disinformation agent Charles Bausman inside the Capitol on Jan 6.  Follow our guest at: Kimberley Johnson Lincoln's Bible Support our sponsor on this episode: https://www.muralguys.ca/ and get 10% off with code NARATIV on their easy to install Peel-and-Stick wall murals! Learn more about your ad choices. Visit megaphone.fm/adchoices

This week we're joined by the excellent Yasmin Nozari from Peel Insights. Peel Insights is an automated analysis tool for brands on the Shopify platform. You just simply connect your Shopify store with Peel and it gives you detailed reports across all your segments to make reporting super easy and quick for your business! In this episode, Nick and Yasmin discuss how data analysis can help you make more calculated, data driven decisions and drive your business forward. When running an e-commerce store, it is essential to report and analyse data to see what is and what's not working for your business.You can check out Peel here - https://www.peelinsights.com/Need help with your marketing? Get in touch here - https://justaskparker.com/Interested in being involved on the podcast? Find out more here: https://winningwithshopify.com/Let us know what you think of the episode in our Facebook Group!   https://www.facebook.com/groups/WinningWithShopify/Support the show (https://www.facebook.com/groups/WinningWithShopify/)

This week we take a look at Peel Castle on the Isle of Man. Is it haunted? Or just stories? Sponsors: Best Fiends EveryPlate – Everyplate.com (code: graveyard199) Magic Spoon – MagicSpoon.com/GRAVE (code: GRAVE) Thank you, Jeff Wampler, for helping with the research!! Check out our sources below for more info and to continue learning! Please Rate & Review us wherever you get your Podcasts!  Mail us something:  GYT Podcast PO Box 542762 Grand Prairie, TX 75054 Leave us a Voicemail! 430-558-1304 Our Website WWW.GraveYardPodcast.com Patreon https://www.patreon.com/GraveYardTales Youtube: https://www.youtube.com/channel/UCc20nfy1wzhlb8jeJoYXa4w Rumble – GraveYard Tales Podcast Do you want GraveYard Merch?!?! Go to https://www.teepublic.com/stores/graveyard-tales?ref_id=22286 to get you some!  Visit Podbelly.comto find more shows like us and to get information you might need if you're starting your own podcast. Thank You Darron for our Logo!! You can get in touch with Darron for artwork by searching Darron DuBose on Facebook or Emailing him at art_injector@yahoo.com Thank you to Brandon Adams for our music tracks!! If you want to hear more from Brandon check him out at: Soundcloud.com/brandonadamsj Youtube.com/brandonadams93 Or to get in touch with him for compositions email him at Brandon_adams@earthlink.net Our Contacts WWW.GraveYardPodcast.com Email us at: GraveYardTalesPodcast@gmail.com Find us on social media: Twitter: @GrveYrdPodcast Facebook: @GraveYardTalesPodcast Instagram: @GraveYardTalesPodcast Sources https://www.ancient-origins.net/ancient-places-europe/peel-castle-0011772 https://everything-everywhere.com/isle-of-man-facts/ https://www.peelheritagetrust.net/history-of-peel/the-castle/ https://www.historic-uk.com/HistoryMagazine/DestinationsUK/Isle-of-Man/ https://www.isleofman.com/places-to-visit/coast/islands/st-patricks-isle/ https://www.visitisleofman.com/experience/peel-castle-p1291861 Peel Castle & the legend of the giant black dog with fire-red eyes - Abandoned Spaces Moddey Dhoo - Wikipedia Peel Castle - GhostHunt Uk (theghosthuntuk.com) Manx Castle Haunted By The Phantom Hound "Moddey Dhoo" | Transceltic - Home of the Celtic nations Magnus Barefoot Olafsson | A Work Progressing (johndiestler.com)