Podcasts about Prosecco

“Pammy Hutton conned me into dressage,” said our special guest on this week's pod. The very lovely Davy Harvey joins us to talk about the horses that have meant the most to him and his climb from a go-ey Shetland to ‘a bit of Grand Prix'. We loved talking to Davy - he's self-effacing, laid back and charming and we hope you enjoy listening as much as we enjoyed our chat! Tania talks ex-racers, balance and bend in canter and strong diagonal lines. Katie gets acquainted with a devil, and we give details of our fabulous prize that's up for grabs!This episode is kindly supported by Award Equine Physio. You can find out more about them at https://www.awardequinephysio.co.uk. Award Equine Physio have also offered a very generous prize for you to win! You can WIN free access to Award Equine Physio's online courses - ‘Strength and conditioning for your horse'. All you need to do to be in with a chance of gaining access to this amazing info, is to send us your training questions! The best questions will win a prize. Email your questions to polesandprosecco@yahoo.com, and don't tell Tania. We like her hot seat to be really, really hot! *Judges decision will be final.Find out more about Davy on Insta: davyharveydressageWe need your training questions. Email us: polesandprosecco@yahoo.com.Join us on socials. Poles, Piaffe & Prosecco Podcast on Facebook, on Insta as Poles, Piaffe & Prosecco _ podcast and on You Tube as Poles, Piaffe & Prosecco Podcast.#dressage #podcast #prosecco #proseccotime #piaffe #poleworkforhorses #poleworkout #dressagetrainer #dressagetraining #horseriding #horseridingtraining #yourquestionsanswered 

In this episode of the No Sediment Wine Podcast, I sit down with Dr. Stefano Gava, the Director of Val d'Oca, to talk about Prosecco's remarkable rise and what makes this region one of the most dynamic in the wine world. We cover the role of the Glera grape and why the grape's name was changed to protect Prosecco's identity. We also dive into the Charmat (Martinotti) method, the differences between Prosecco DOC and DOCG, the evolution of Rive and Cartizze wines and many other exciting topics.You can also listen to the No Sediment Wine Podcast episodes on Spotify, Apple Podcast, Amazon Music, Google Podcasts and Castbox.Some of the WINE ACCESSORIES I use regularly:

Pictured: Peggy as a young health volunteer.Become a supporter of this podcast: https://www.spreaker.com/podcast/the-good-morning-portugal-podcast-with-carl-munson--2903992/support.Let us help you find YOUR home in Portugal...Whether you are looking to BUY, RENT or SCOUT, reach out to Carl Munson and connect with the biggest and best network of professionals that have come together through Good Morning Portugal! over the last five years that have seen Portugal's meteoric rise in popularity.Simply contact Carl by phone/WhatsApp on (00 351) 913 590 303, email carl@carlmunson.com or enter your details at www.goodmorningportugal.com And join The Portugal Club FREE here - www.theportugalclub.com

We welcome back Dani Thompson and November Reign to the Prosecco Podcast for another lively chat. This time, the focus is on films, a subject Dani could happily talk about for hours. The pair set out to answer one big question: which film deserves a sequel that still hasn't been made? Along the way, they share personal favourites, debate missed opportunities and imagine what could have been if certain stories had continued on the big screen. Of course, true to the spirit of the Prosecco Podcast, the conversation doesn't always stay on track. Expect plenty of meandering into related tangents, bursts of laughter and the kind of back-and-forth that makes their episodes so entertaining.As a reminder, our podcast is available on all major platforms, including Spotify, Apple, Google, Amazon, and more. Simply search for ‘Lingerie Lowdown The Podcast' to access all our episodes, which are free for everyone to enjoy. Plus, you can now watch the video versions of our latest episodes directly, here on Spotify and our Rumble channel too!For a deeper dive and a complete archive of all our engaging audio podcasts, be sure to visit our podcast on Spotify. Happy listening (or watching), and thank you for being part of this incredible podcast journey with us!

Mathilda's lägenhet fallerar, saker trillar ner och tar i sönder marmor bord för 4600 pund. Hanna Fribergs birthday week i Marbella är äntligen här och vi tror vi har rätt dresscode nu?Produceras av More Than Words Hosted on Acast. See acast.com/privacy for more information.

Brevetti, cause, lotte legali! Nintendo che si assicura che nessuno possa evocare nulla, Sony che prova a difendere Horizon: ma possiamo davvero mettere un timbro sulle idee?Prendiamo spunto dalle ultime news per capire un po' come ha influenzato la creatività questa burocrazia applicata all'arte. LINKNintendo vs Pocket Pair - https://tinyurl.com/25jaxn9lEvento Koggima - https://tinyurl.com/29ogyvcqSony vs Tencent 1 - https://tinyurl.com/29rfh49mSony vs Tencent 2 - https://tinyurl.com/266t2htuIl brevetto Nintendo - https://tinyurl.com/2balaz6bLa recensione di Silent Hill f - https://tinyurl.com/2amgw65sPAROLA DI BAFFOINDIKA - [Steam] - https://tinyurl.com/23bqq5reStreet Fighter 6 - [eShop] - https://tinyurl.com/25rwgeafHades - [Steam] - https://tinyurl.com/y6mwfjgnUNISCITI ALLA COMMUNITY❤️ Telegram: https://t.me/MustacchiChat Discord: https://discord.gg/QH92JWVfA5TUTTI I NOSTRI LINK

Our thoughts on PDD: Dance, a WTF "Office" warm-up, watch out for exploding Costco prosecco, and Season 51 of "SNL" kicks off with Bad Bunny See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

From exploding bottles of Costco’s Kirkland Prosecco to tourists tossing hats into Yellowstone geysers, Nina’s What’s Trending update on The Jubal Show takes a hilarious (and slightly chaotic) turn.

Josh has our Quick Takes for this Friday and we discuss the Costco warning for their prosecco, Twins TV hitting more twists and turns leaves us all with streaming fatigue, Farm Aid is invading the Twin Cities and much more with Quick Takes!

Teresa Murray, consumer watchdog with the U.S. Public Interest Research Group (PIRG), joins Lisa Dent to talk about Prosecco bottles sold at Costco exploding. Murray shares the procedure to safely dispose of the bottles. Then, she shares other consumer products sold in Illinois that are under recall.

Pippa El Derby (nee Hutton) joins Katie and Tania on today's episode and gives a brave, powerful and raw interview as she shares what horses mean to her. This is one episode you cannot miss, and one we are very proud of. Our heartfelt thanks to Pippa for being so open, so honest and for sharing her story.Tania talks swishy tails, renver and breathing, while Katie enjoys a little devil. This episode is kindly supported by Award Equine Physio. Find out more about them here: https://www.awardequinephysio.co.uk. Enter this month's competition to win the Award Equine prize by sending us your hardest question for Tania! polesandprosecco@yahoo.com. Find out more about Pippa on her socials:https://www.facebook.com/p/Pippa-El-Derby-Equestrian-61566421076142/?locale=en_GBhttps://www.instagram.com/pippa_hutton_dressage/?hl=enWe need your training questions. Email us: polesandprosecco@yahoo.com. Join us on socials. Poles, Piaffe & Prosecco Podcast on Facebook, on Insta as Poles, Piaffe & Prosecco _ podcast and on You Tube as Poles, Piaffe & Prosecco Podcast.#dressage #podcast #prosecco #proseccotime #piaffe #poleworkforhorses #poleworkout #dressagetrainer #dressagetraining #horseriding #horseridingtraining #yourquestionsanswered #breastcancer #fertilitytreatment #IVF #survivingcancer

Send us a textMeg and Mel dive into the groundbreaking Endeavor wine industry report that reveals surprising insights about Australian wine consumption patterns across demographics and regions.• Affluence drives wine purchase more than age, with wealthy consumers favouring Champagne, Chardonnay, and surprisingly, Riesling• Gen Z unexpectedly over-indexes on Champagne consumption despite limited budgets• Tasmania and Western Australia show the strongest loyalty to their local wine regions• The Yarra Valley is experiencing growth while Tasmania faces market challenges despite producing top-rated sparkling wines• Victoria drives wine trends like Pinot Noir and spritz culture that spread across Australia• Queensland shows unique preferences for New Zealand wines and sweeter styles• Prosecco dominates the sparkling category nationwide, particularly from King Valley• Millennials are just now coming into red wine and Champagne as their palates mature and incomes increase• Each Australian state displays distinct wine personality profiles that reveal cultural differencesFind the complete "State of Grapes" report online for more insights into Australia's wine consumption patterns.Follow us on instagram @winewithmegandmel

Robach and Holmes cover the latest news headlines and entertainment updates and give perspective on current events in their daily “Morning Run.”See omnystudio.com/listener for privacy information.

Robach and Holmes cover the latest news headlines and entertainment updates and give perspective on current events in their daily “Morning Run.”See omnystudio.com/listener for privacy information.

Robach and Holmes cover the latest news headlines and entertainment updates and give perspective on current events in their daily “Morning Run.”See omnystudio.com/listener for privacy information.

We're back for Season 11 (after just a quick… four-year break

Robach and Holmes cover the latest news headlines and entertainment updates and give perspective on current events in their daily “Morning Run.”See omnystudio.com/listener for privacy information.

Il Nintendo Direct ci ha fatto vedere quello che ci aspetta nei prossimi mesi su Switch 2, ma anche sulla prima.Certamente non su Virtual Boy. O forse no?Questa sera ne parliamo come ai bei vecchi tempi, tra delusioni e conferme.Diteci la vostra: che ne pensate del futuro prossimo di Switch 2? Ditecelo con un commento! LINKNintendo Direct - https://tinyurl.com/2s42tfzwRiassunto del Direct - https://tinyurl.com/4c2nn3uhHades 2 esce dall'early access il 25 settembre - https://tinyurl.com/2r9zknnpPAROLA DI BAFFODoki Doki Literature Club [eShop] - https://tinyurl.com/yb5af7mj Celeste [Epic Store] - https://tinyurl.com/h546uecjUNISCITI ALLA COMMUNITY❤️ Telegram: https://t.me/MustacchiChat Discord: https://discord.gg/QH92JWVfA5TUTTI I NOSTRI LINK

Geoff and Marie's Good Life: Part 15The Live Sex ShowGeoffrey performs in public.Based on posts by Only In My Mind, in 15 parts. Listen to the Podcast at Explicit Novels.We were sitting cuddling together on the sofa when Colin arrived, with Mia in tow. Angie had offered to cook that afternoon and we were trying to decide what we fancied. I suggested a chilli con carne with rice. Angie decided otherwise."Kids," she called. They wandered in from the kitchen with glasses of milk and a chocolate biscuit each."If I go shopping for ingredients, would you two help me cook tea tonight?" The two teens shared a look and agreed. "Right," she announced, standing up. "Go and sort out your homework with grandad; I'll go shopping."I stood and went to get my wallet. She glared at me. "Go on. Do it," she challenged me. "I bloody dare you to offer me money to get food for the people I care about."I carefully closed the drawer and apologized for my insensitivity. "I just don't want you to think that we take you for granted," I explained.Her expression softened. "And if I ever feel that way, I'll say something, but right now it's my turn to give. Please allow me that."I went and pulled her into a hug. "Sorry Angie. You know I wouldn't deliberately upset you. Am I forgiven?"She returned my hug. "You were never in trouble. I was just reminding you that we're family now and I want to contribute too."She gave me another squeeze, a brief kiss and she left. I turned to the kids, who had watched our exchange, fascinated. "What?" I asked.Colin shook his head. "Not sure about this whole adult relationship stuff," he griped. "They are all weird." Mia smiled at his comment, but didn't argue. To be fair, the lad had a point."Okay." I clapped my hands. "Homework?"It turned out that they were studying climate change. Their teacher had given the class three questions and they were free to choose which one to answer. I suggested that Colin and Mia avoided answering the same question so they weren't accused of copying, and sent them off to the study.Angie was back and in the kitchen laying out her ingredients when the teens finally reappeared. Colin, ever the gentleman, had allowed Mia to use our laptop for her slides, while he had used my tablet. That was fine; it wasn't as though we regularly used our devices to cruise porn sites. Besides, I had made sure that Marie knew to use private tabs if she was viewing adult content. The kids were old enough to start learning about relationships. Images of explicit sex were not on their agenda for some years to come.I sent them in to the kitchen and, with their permission, went to check over their homework. I was reassured. If I had seen job applications written that thoughtfully, they both definitely would have qualified for an interview.I joined the others in the kitchen, only to find that I was redundant. Colin was slicing an onion, Mia was chopping mushrooms and Angie was trimming what looked like a pork fillet. She looked up and shook he head, smiling. "The sous chefs are doing fine," she explained. "I want them to feel confident that they can work without being micro-managed."I watched Colin. He was doing well. Slow, perhaps, but careful. Mia was taking equal care to have all the slices of mushroom a similar thickness."Shall I set the table then?" I suggested. The consensus was that yes, I could perhaps make myself useful that way."Set for a starter, main and dessert, please," Angie advised me. "We have a full menu planned.""Wine?""A nice white, maybe an oaked chardonnay," suggested Colin. "I checked on my phone," he explained, in response to my surprised expression.I grunted and went to set about my assigned tasks, and that was how Marie found me when she returned from work. "That's my job when you're the cook," she observed."I have been supplanted by our wicked betrothed and her evil teen minions," I sulked."That's nice, dear," she said, absently, as she bustled about putting her coat away.We went into the kitchen together once I had finished. My wife walked up behind Angie and gave her a big hug. "Geoffrey is feeling emasculated," she told her friend. The minions looked on in amusement.Angie gave a derisive snort. "It's my turn to cook with the kids because I'm here today. Geoff can take his turn any day.""There you go, Geoff," my wife reassured me. "We still enjoy your cooking, it's just that Angie gets less opportunity." Seeing as how I was only pretending to be upset, it was easy to pretend that all was forgiven. I accepted the explanation with a kiss for both of my girls and went off in search of a bottle of wine.I sat and red, while Marie and Angie caught up in the kitchen. Marie joined me ten minutes later. "Angie's bursting to tell me about her day, but all she dare say in front of the kids is that you and she had a pleasant afternoon."I glanced at the door. "I don't think we should have this conversation here and now. If one of the youngsters walks in, the guilty silence will just be uncomfortable for everyone. So how was your day?"And so we sat and I listened to her accounts of generous donors, sweet natured old ladies and the occasional twat who tried to bargain down the price on the ticket. For Fuck's sake! It's a charity shop. And Marie was clear; the worst offenders were most obviously not short of change. They were just tight bastards. Not that my beloved ever capitulated. She would just smile sweetly and remind them where they were, pointing out that they were welcome to try the same approach in John Lewis with her full support.We made the occasional foray to the kitchen but our offers of help were politely, but firmly, rebuffed. To be fair, the atmosphere was relaxed. I asked about the menu and, after looking to the chef for approval, Mia ran through it. "We are starting with cubes of baked breaded brie on a bed of salad with a lingonberry relish. Then there is pork stroganoff with green vegetables and rice. For dessert we are having individual warm pear frangipane tartlets with chocolate sauce and vanilla ice cream." She paused. "Oh, yes," she continued. "If anyone is still hungry there's a selection of cheeses as well as olives, and some nice bread to go with dipping oils and vinegars."I did a quick calculation in my head. "At today's prices, I reckon that meal would come in at about £50 plus per head just in a country pub." Mia just grinned at me. I carried on. "Can I afford to get used to eating like this?"I looked around the kitchen brigade and saw three unreasonably happy cooks. Angie was obviously less demanding of the children and seemed thrilled to be able to pass on her knowledge. Colin just loved cooking and Mia seemed to be determined to learn so that she could help her mum.I turned to Angie. "This all smells wonderful. Wendy and Linda should both be here well before six. Is that okay, Chef?"Angie looked at her team. "Starters on the pass for six o'clock.""Yes Chef!" They shouted in unison. We shook our heads and left them to it.Wendy arrived first. Mia had sent her a text to say that they were eating at our place again. Wendy tried to apologize for intruding but we, particularly Marie, were having none of it. "We love having Mia with us. I know she's very mature but, as Colin is here anyway, it makes no sense for her to be at home, alone," my wife told her. "In addition, Angie is doing a cookery masterclass and she is way more tolerant of the kids than she is with me, so it's easier just to let them get on with it."Mia must have heard her mum's voice because she left the kitchen, briefly, to give her mum a hug before apologizing. "Sorry mum, but I need to turn the tarts so they brown evenly." And, with that, she dashed back to the kitchen. We led a bemused Wendy to the living room, sat her down and asked about her day. Her eyes filled as she explained just how grateful she was not to come home to have to start cooking a meal, even just for one night. She had a decent job in the Civil Service so money wasn't too much of a problem. She just struggled finding time to be the wage earner, housekeeper and mum. She felt guilty too that Mia seemed to feel obliged to sacrifice her spare time to help around the house rather than being a teenager.Marie glanced at me. We're not telepathic but I was certain we were thinking the same thing. Wendy was so caught up in being the perfect single parent, she had forgotten how to be Wendy.We never really got the chance, that evening anyway, to pursue that thought as we heard the front door open to herald our daughter's arrival. What followed, by then, seemed oddly familiar. Hearing his mother greeting us, Colin emerged from the kitchen, hugged his mum, and promptly departed, shouting over his shoulder, "Sorry mum. Got to dash. I can't let the rice overcook. Love you."Linda appeared as flummoxed as Wendy had. "I don't know what it is about this house, but there always seems to be something odd going on just lately." Wendy looked at her in surprise. "What?" my daughter retorted. "How many other throuple weddings have you been invited to? Even more particularly, how many with a Star Wars dress code?" She shook her head. "Christ, I hope it isn't genetic; otherwise I'm well and truly fucked!" She put her hand to her mouth guiltily and checked to see that neither of the youngsters had overheard. "Sorry all. That just slipped out," she apologized. "I've had a weird day at work too. Some half-wit manager wanted me to;” She did the 'air-quotes' with her fingers. "; Expedite a delivery to an important client in Nice.""Let's sit down and you can vent in comfort," I suggested. I led our daughter through and Marie followed with Wendy. "Now, go on. Story so far, idiot, big words, France. New readers start here."She explained that, in order to cover his ass for something that his team had screwed up, said half-wit tried to make it Linda's problem to solve. The vehicle in question was already in France and the driver had to observe French law. The only way to 'expedite' the delivery would be to exceed his permitted hours or fly another driver out to take over; neither was going to happen. Being Marie's daughter, of course she just picked up the phone and asked the operations manager for a cost code for the air fare from Gatwick to Lyon. Apparently the idiot had just assumed that Linda, being a woman could just, who knows? Make it go away?Ops manager had obviously queried the request and Linda, quite disingenuously, told him. It was not well received. She sighed. "On the upside, I got the problem back where it belongs. On the other hand, now I have to watch my back in case he tries to retaliate." She took a deep breath and sat back. "Thank you." We must have looked puzzled. "For just listening and not telling me what I should have done," she explained. She thought for a moment. "This place is still weird though."As she finished that thought, Colin appeared from the kitchen with a white napkin over his arm, to invite us take our places at the table. Linda looked at me. "See?" She mouthed. I could only grin in reply.We took our seats as directed and were joined by Angie and Mia. Colin disappeared to the kitchen and returned with the bottle of wine I had selected and placed in the fridge earlier. Handing it to me to open he returned to the kitchen. Angie cleared her throat. "Wendy, Linda; would you be prepared to let Mia and Colin have a small glass of wine with their meal? They have put their hearts into preparing it; it seems unfair that they miss out on that one component."Mia sat, apparently startled, and watched as her mother considered Angie's request. Wendy nodded slowly. "That seems fair. I'd rather she experienced alcohol in a civilized setting like this." She looked around the table. "Rather than getting hammered at her first student party at Uni."Linda nodded in agreement. "I'll get some glasses for them." Colin reappeared carrying three plates that he placed in front of Angie, Marie and Wendy. He made the journey again, this time serving Linda, Mia and me. He made the final trip for his own starter. As he sat, I reached across and poured a half measure of wine into his glass. He looked to his mum for reassurance. She smiled in acknowledgement. I poured a similar glass for Mia and then shared the remainder amongst the adults.I picked up my glass. "Ladies, Colin, a toast to the Chef and her crew." We four non-cooks raised our glasses in tribute; the cooks acknowledged our compliment and then joined in the toast. Then we attacked the food. The brie was delicious and matched beautifully with the sweet fruit jam. I watched surreptitiously as Colin finished a mouthful and self-consciously took a sip of wine. His brow furrowed as he reconciled the flavors of the wine and the food. He went back to his food looking thoughtful. We finished the starter and complimented the cooks on the flavor and the presentation. It had looked as good as it tasted.We moved onto the main course. Angie and Mia plated up in the kitchen, while Colin worked 'front of house'. Again, the meal was delicious. Angie's version was discs of pork in an onion and mushroom sauce made with crème fraiche, Dijon mustard and smoked paprika, finished with a hint of lemon juice. The plain white rice was perfect for soaking up the sauce.Colin sipped his wine again. "It tastes different with this course," he commented. "It still works but in a different way." He looked to Mia for opinion."Is it because the lingonberry was so sweet that the wine tasted sharper?" She asked me.I shrugged. "Probably. It might even be something to do with the lactic acid in the crème fraiche. What matters is whether you like it.""I do," she smiled and turned to Angie. "Thank you;” She hesitated. "I'm sorry. But I don't know what to call you.""Grangie," offered Colin."Or Angie," suggested our fiancée.Wendy seemed uncomfortable. "Isn't that a bit familiar? Wouldn't Mrs. and your surname be more appropriate?""Technically," interjected Linda. "If you were going to insist that we stand on ceremony, Mia should address Angie as Professor Weston." She frowned at the thought. "Nope. This place is weird enough already. Angie or Grangie. He's Geoff or grandad; that's Marie or grandma and I'm Linda. We want you and Mia to be comfortable here."Mia considered. "Thank you Angie for getting mum and Linda to let us have wine with the meal.""You both earned it dear," Angie assured her. "Now. Desserts, I think."Again, the two girls plated as Colin served. The tartlets looked amazing; a light short crust pastry filled with an almond flavored sponge topped with poached pear cubes. On each plate there was a swirl of chocolate sauce over a generous quenelle of vanilla ice-cream, starting to melt where it touched the still warm tart. I knew where Angie had gone shopping for the ingredients for the meal, and the small fragrant black specks confirmed that she had not economized on cheap ice-cream. This was made with actual vanilla pods. The aroma from the plate was amazing; it was all that I could do not to dive straight in. Still, manners required that I wait until everyone was served, so that's what I did.Once Colin was seated, we began. The taste was amazing. I glanced towards Angie in inquiry. "Star anise as well as cinnamon," she clarified. I nodded, impressed, and turned back to my dessert and savored the remainder. I watched as Colin took another sip of his wine and then Mia as she followed suit. Colin actually shuddered. Mia merely looked disappointed."Have a sip of water," I suggested. "And then wait a couple of minutes after you've finished eating."After the seven plates were all but polished clean, we thanked our catering team. It had been an absolutely lovely meal and the final course had been a triumph. Linda and Marie stood to clear the table, but returned immediately to sit with our guests and chat as we finished our wine."I've never eaten like that before," Wendy admitted."At home, you mean?" Asked Linda.Wendy shook her head. "Ever. My husband didn't like 'fancy foreign muck' so it was fish and chips, takeaways or just ready meals." Her voice cracked with emotion. "Even now, most of our meals are out of the freezer. I can boil potatoes and grill sausages and reheat tinned or frozen veg. My dad just liked the same old stuff too, so that's all my mum taught me. That's about my limit. At this moment," she admitted, sadly, "Mia's almost certainly a better cook than I am."Angie surprised me. She isn't always the most diplomatic of us. "Being untutored is not the same as being a failure." She reached for Wendy's hand. "Tell us how we can help, and between us, you have a group of capable cooks here who are happy to teach you whatever we can."Marie and I finished our drinks and Linda joined us in the kitchen. The brigade had washed and tidied as they went so there was only really the crockery to deal with. That went in the dishwasher. We cleaned the hob and worktops and sorted out the saucepans then returned to the living room. The teens had disappeared, leaving Angie and Wendy talking about food.When Wendy confessed that she would struggle to even shop for a meal such as we'd just had, Linda made a contribution. "A girl I work with wanted to branch out from the same old stuff she always cooks, so she orders from one of those on-line delivery companies. She swears by them now." She picked up her phone. "I can call her and if you decide to do it and say she recommended them to you, then you'll both get a discount."Wendy looked uncertain. The poor woman had no self-confidence at all. Linda left the room and returned two minutes later scrolling on her phone. "Here," she said, passing her phone to Wendy. "Jan told me how to install their app. Pick four meals for two people from this menu list and you'll get everything you need delivered next week, along with recipe cards. Jan said the instructions are dead simple and she's actually learning to cook from doing it."Wend called for Mia to come and choose with her and, together they picked four meals that they thought they might enjoy cooking together. While they did, Colin and I chatted about his first experience of wine with a meal. "It tasted nice, except with dessert," he told me. "Would a sweeter wine have been nicer?""Probably," I acknowledged. "There's a lot of snobbery and nonsense about wine, but some types do go with some foods better than others. I didn't find it clashed to the extent that you did, so personal preference and experience play a part too."At that point Mia called him over to see what she and her mum had chosen for the following week. He pointed to one selection. "Grandma makes that sometimes. It's ace."Wendy passed the phone back to Linda and the pair completed the sign up and the first order, making sure to claim the discount. Wendy seemed conflicted. "I'm a bit nervous about having to make something I've never done before," she confessed. "But I'm excited at the same time.""Think of this," my wife suggested. "As long as you have a loaf of bread, a tin of baked beans and some cheese in the house, even if it all goes horribly wrong, at least you won't starve."The conversations about food carried on until Wendy looked at her watch. "Oh goodness," she exclaimed. "Look at the time!" And after collecting Mia and thanking us for our hospitality, within ten minutes they were gone.Linda pulled me into the kitchen. "That poor girl's husband did a proper number on her: the bastard," she spat. "She copes okay at work because she knows her job. But as a person;” She paused, speechless."I know, sweetheart. We all do. And she's such a lovely woman too."She stared at me, suspiciously. "Are you three planning something?""No," I answered, sort of honestly. "But if an opportunity presents itself, we would probably try to help her see what a worthy person she is."

It's FriYAY which means it's new pod day! In today's episode, we meet Emily Cole to talk about how a career in architecture led to life as an illustrator, how she comes up with ideas for her cartoon horses and what horses mean to her. Tania talks exercising in extreme heat, corner poles and nappy hackers, and the duo talk rosé tastings and test a tipple of Peyrassol. Once again, we are supported this week by the amazing Award Equine Physio. Find out more about them at awardequinephysio.co.uk.Find out more about Emily here: www.emilycole.comGot a training question for Tania? Email polesandprocesso@yahoo.comJoin us on socials:Facebook: Poles, Piaffe & Prosecco PodcastInsta: Poles, Piaffe & Prosecco _ podcast You Tube: Poles, Piaffe & Prosecco Podcast.#equestrianpodcast #equestrianillustrator #illustrator #horses #dressage #trainingtips #horseriding #equestrian #dressagetrainer #dressagetraining #rosé #prosecco #proseccotime #recommendations #horseridingtips #nappyhorse #hacking

Non possiamo non parlarne ancora un po': Hollow Knight Silksong è arrivato e per giorni non si è parlato d'altro, tra alti, bassi e le solite polemichette.Ma c'è anche altro di cui parlare, successi non aspettati e progetti morti che muoiono una seconda volta.Ora che è uscito, diteci: state giocando a Silksong? State impazzendo davvero o camminate con gioia annichilendo nemici su nemici? Ditecelo con un commento! LINKSilkong e i suoi giocatori - https://tinyurl.com/cdsk7pswSilksong e gli store - https://tinyurl.com/2s46jnfrSilksong e la Cina - https://tinyurl.com/3x9p7xz2Silksong e i pirati - https://tinyurl.com/4pn27d7aAbbiamo un problema con i soulslike? - https://tinyurl.com/4ah2ves2Un milione di Snake in un giorno - https://tinyurl.com/mvy2sjrxAtari vorrebbe un remake di Policenauts (?!?) - https://tinyurl.com/4v3dxezaÈ tutta colpa degli investitori? - https://tinyurl.com/y98y8etnPAROLA DI BAFFOHollow Knight [Steam] - https://tinyurl.com/yck2mwa8 Wiki Speedrun [Web] - https://tinyurl.com/bd32r4beUNISCITI ALLA COMMUNITY❤️ Telegram: https://t.me/MustacchiChat Discord: https://discord.gg/QH92JWVfA5TUTTI I NOSTRI LINK

La riproduzione dell'iconico animale ha reso necessari circa 3 mila pezzi di legno recuperati dagli schianti della tempesta Vaia, come praticamente tutte le altre installazioni di Martalar. Lo scultore di Roana, che ha inaugurato l'opera un mese fa sulle colline di Valdobbiadene, non è nuovo a subire atti vandalici o danneggiamenti commessi per non aver rispettato i divieti.

Hey, Comedy Lovers! ✤ Welcome to "Ian Lara" ⭐ All advice is bad advice, please do adult things and put this podcast on in the background.

Welcome to Series 3 of Poles, Piaffe & Prosecco! This month we are asking, “What Horses Mean To Me”. In today's episode we chat with the remarkably level headed Ruby Hughes about her life with horses and a potential return to vaulting. We'd like to bottle Ruby's brilliant attitude. Pretty sure we could become millionaires! Tania talks cobs, leg aids and hands and we try an English sparkling wine. This episode is sponsored by Award Equine Physio. Find out more at awardequinephysio.co.uk.Want to find out more about Ruby? Join her on Insta: https://www.instagram.com/rubyhughes_official?igsh=ZGNnc3FwNTF4dHAyGot a question for Tania? Email us: polesandprosecco@yahoo.com Join us on socials:Facebook: https://www.facebook.com/share/1App3SbGie/?mibextid=wwXIfrInstagram: https://www.instagram.com/polespiaffeandprosecco_podcast?igsh=MWsxaHkyempubmU2dQ==YouTube: @polespiaffeandproseccopodcast#vaulting #dressage #under21dressage #podcast #horses #poleworkforhorses #equestrianpodcast

La pausa estiva è finita e Mustacchi torna con una nuova stagione.Ma c'è un'altra cosa che è finita: 6 anni di meme su Silksong.Sta accadendo davvero? Continueremo a non crederci fino a quando non comparirà il tasto "Gioca" il 4 settembre.Nel mentre abbiamo fatto un resoconto dei giochi giocati e di cosa ci aspetta per questo ultimo quarto dell'anno.Voi invece cosa vi siete giocati quest'estate?Ditecelo nei commenti. PAROLA DI BAFFOShadows of Doubt [Steam] - https://tinyurl.com/4u9ttk58Shin Megami Tensei V [Amazon] - https://tinyurl.com/5dcfc2f6UNISCITI ALLA COMMUNITY❤️ Telegram: https://t.me/MustacchiChat Discord: https://discord.gg/QH92JWVfA5TUTTI I NOSTRI LINK

L'Europe redécouvre son industrie militaire. En quatre ans, les dépenses ont augmenté de 31%. Signe qu'on ne peut plus se reposer sur la technologie et le soutien militaire américain. Dans le vaste programme de 800 milliards d'euros intitulé « ReArm Europe », on trouve de nouveaux acteurs et un pays inattendu, l'Irlande. L'Irlande, championne de la neutralité, non membre de l'Otan et qui a longtemps eu le plus petit budget militaire de l'Union européenne, veut augmenter ses dépenses de défense de 50% en trois ans. Et c'est tout le secteur de la tech qui se tourne désormais vers ces enjeux de sécurité. Clémence Pénard, correspondante à Dublin. Le secteur de la défense lorgne sur les employés de l'industrie automobile allemande Et depuis que le gouvernement allemand a voté pour un fond de 100 milliards d'euros destiné à la modernisation de l'armée, c'est tout le secteur de la défense qui a le vent en poupe dans le pays. De là à imaginer qu'il pourrait prendre le relais d'une industrie automobile en crise, il n'y a qu'un pas. À Berlin, Delphine Nerbollier. Le Danube pollué aux microplastiques Le Danube, le deuxième fleuve le plus long d'Europe, est menacé par les polluants et notamment les microplastiques. Dans son delta, en Roumanie, près de la mer Noire, toute une équipe scientifique tente d'analyser et de lutter contre leur nuisance. C'est le reportage de notre correspondante Marine Leduc. À lire aussiLes microplastiques, c'est quoi ? Les vignes à l'épreuve du dérèglement climatique L'été a encore apporté son lot de températures extrêmes sur le continent. Les pics de chaleur, au-dessus de 35 degrés, font désormais partie du quotidien. Le dérèglement climatique impacte particulièrement l'agriculture. En Italie, et plus précisément en Vénétie, les vignerons qui produisent le vin Prosecco ont pris la mesure du changement. Des températures record, de canicule, mais aussi de grand froid, auxquelles il a fallu s'adapter. Reportage en Vénétie d'Olivier Favier. À lire aussiLe prosecco, un vin traditionnel devenu un symbole de l'excellence italienne

L'Europe redécouvre son industrie militaire. En quatre ans, les dépenses ont augmenté de 31%. Signe qu'on ne peut plus se reposer sur la technologie et le soutien militaire américain. Dans le vaste programme de 800 milliards d'euros intitulé « ReArm Europe », on trouve de nouveaux acteurs et un pays inattendu, l'Irlande. L'Irlande, championne de la neutralité, non membre de l'Otan et qui a longtemps eu le plus petit budget militaire de l'Union européenne, veut augmenter ses dépenses de défense de 50% en trois ans. Et c'est tout le secteur de la tech qui se tourne désormais vers ces enjeux de sécurité. Clémence Pénard, correspondante à Dublin. Le secteur de la défense lorgne sur les employés de l'industrie automobile allemande Et depuis que le gouvernement allemand a voté pour un fond de 100 milliards d'euros destiné à la modernisation de l'armée, c'est tout le secteur de la défense qui a le vent en poupe dans le pays. De là à imaginer qu'il pourrait prendre le relais d'une industrie automobile en crise, il n'y a qu'un pas. À Berlin, Delphine Nerbollier. Le Danube pollué aux microplastiques Le Danube, le deuxième fleuve le plus long d'Europe, est menacé par les polluants et notamment les microplastiques. Dans son delta, en Roumanie, près de la mer Noire, toute une équipe scientifique tente d'analyser et de lutter contre leur nuisance. C'est le reportage de notre correspondante Marine Leduc. À lire aussiLes microplastiques, c'est quoi ? Les vignes à l'épreuve du dérèglement climatique L'été a encore apporté son lot de températures extrêmes sur le continent. Les pics de chaleur, au-dessus de 35 degrés, font désormais partie du quotidien. Le dérèglement climatique impacte particulièrement l'agriculture. En Italie, et plus précisément en Vénétie, les vignerons qui produisent le vin Prosecco ont pris la mesure du changement. Des températures record, de canicule, mais aussi de grand froid, auxquelles il a fallu s'adapter. Reportage en Vénétie d'Olivier Favier. À lire aussiLe prosecco, un vin traditionnel devenu un symbole de l'excellence italienne

Max torna su Baffetti per parlarvi della sua ossessione estiva e di come è nata. Buon Ascolto!LINK DELL'EPISODIOIl Trono del Muori [YouTube] - https://www.youtube.com/@IlTronodelMuoriBerserk and the Band of the Hawk [Steam] - https://tinyurl.com/BerserkGameUNISCITI ALLA COMMUNITY❤️ Telegram: https://t.me/MustacchiChat Discord: https://discord.gg/QH92JWVfA5TUTTI I NOSTRI LINK

Today I'm bringing you such a fun episode that I recorded with my client and friend, Emily Gornick, over on her podcast PJ's in Prosecco - and honestly, it was one of my favorite interviews I've ever done. This conversation is such a testament to the relationships I get to have with my clients, but it's also packed with value for you! It honestly feels like you're sitting around with girlfriends having the kind of real, soul-nourishing conversation you didn't even know you needed. I know you're going to love this one!In this episode, we dive into:The missing link between strategy and identity work (and why you need both)Practical tools for embodying your future selfThe role emotions play in intuition, mindset, and manifestationMy personal journey with intuition, and how to strengthen your own giftsThe real difference we've experienced between therapy and coaching when it comes to lasting transformationBreakthrough lessons around self-worth, boundaries, and reclaiming your powerConnect with Emily:INSTAGRAMPODCASTSupport the Podcast & Get Your Questions Answered: If this episode supports you, it would mean the world to me if you are able to take two minutes to rate it on Spotify and give it a follow/subscribe on Apple Podcasts or Spotify, so you get notified when weekly episodes drop! Have a question you'd like to get answered on the podcast or a topic you'd like me to speak on? Let me know here!Ways to Work with Nora:1:1 Coaching: Now Accepting Waitlist Applications. Apply here.Big Vision Mastermind: For online coaches – the mastermind that blends manifestation with proven business strategy to take you from $3k to $10k+ months by building a high-ticket boutique business, stacking recurring income, and converting clients directly from your content and podcast—even with a small audience.The Podcasting for Business Growth Mini Course: This mini course includes everything you need to know to start, grow, and monetize your podcast by making more sales in your business—without the overwhelm.Elevate: The best (& maybe even the only) membership on the internet that truly blends the spiritual with the strategy. Get instant access to 1) proven business strategy trainings and 2) 100s of meditations, breathwork journeys, and journaling sessions. Access $13k+ of bonus FREE content today for a 7 day free trial!Connect with Nora on

What do a K-drama star, a yearning firefighter, and a Jane Austen retelling have in common? Today's guest, Jayci Lee, reimagines Persuasion in her newest romance Give Me a Reason—and trust me, the angst is delicious. We talk second chances, wine collections, nipple covers (yes, really), and why apple pie and Prosecco are her celebration staples. Plus, she dishes on her upcoming K-spirited fantasy series and navigating publishing with heart and hustle. You do not want to miss this one.

DescriptionThis episode of Dirtybird Radio features Coco Prosecco and her winning mix from the Dirtybird CampINN DJ Contest. She will be performing at Dirtybird CampINN in Orlando on Labor Day weekend. Our host Victoria Rawlins also shares new music from some of her favorite artists on the festival lineup including a couple sneak peeks at some upcoming Dirtybird releases. VR:Sacha Robotti & Blakkat - "The Flood" [Dirtybird Records]DJ Glen, Phylozofer - "When The Sun Rise Up" [OMNES Records]Stacy Pullen - "NA$TY" [MOXY MUZIK]Black V Neck & Life On Planets - "Drip Drop (Handle That)" [Dirtybird Records]Fugazi - "Waiting Room (Joanna Magik & Smalltown DJs Edit) [Hood Politics]AMPRS&ND - "Sorry" [Dirtybird Records]e-Dancer - "Frequency" [One House]GetCosy, MAGNVM! & Victoria Rawlins - "Don't Forget" [Box Of Cats]Coco Prosecco:Bridget -- Runnin' ThatDernis -- A ConversationLubelski -- Diffuser (Black Loops 4AM Mix)Lady Sinclair -- THE MOMENTDennis Ferrer -- Hey Hey (Riva Starr Paradise Garage Club Remix)Harry Romero -- Paradise II (Avision Extended Remix)The Sponges -- Space Funk '75David Morales, Wh0, Sam Frandisco -- Needin U'Yvvan Black -- StillDiscip -- The Way I Like ItWalker & Royce, James Patterson -- Might JustDillon Marinez -- WormholeWax Motif, Truth X Lies, AK Renny -- 212 (Lex Looper Remix)VNSSA -- One Pill (John Palo Edit)

Let's Chat!!Boo, Bitches!Ever feel like you've been politely hinting to the Universe for years and it's still ghosting you? In this episode of River's Ramblings, we're diving into manifestation—what it is, why it works, and how to make it work for you without the fluff, guilt, or twenty-step rituals that make you need a nap halfway through. I'll spill the tea (and maybe a little Prosecco) on setting intentions, holding the vibe, and giving the Universe a gentle—okay, maybe not-so-gentle—nudge in your direction. Get ready to manifest like the witchy powerhouse you are.Support the showUntil then, Stay Witchy!!River's Etsy Store: www.batsandbaublesinc.etsy.comWebsite: www.c3witchypodcast.comMerch: www.c3witchypodcastmerch.comOur wonderful logo is done by: www.nellamarinadraws.etsy.comIntro and Outro Audio:podcast intro & outro music:Góða Nótt by Alexander NakaradaLink: https://filmmusic.io/song/4754-g-a-n-ttLicense: https://filmmusic.io/standard-liceSound from Zapsplat.com – Witches Cauldrons bubbling

It's Monday, Let's raise a glass to the beginning of another week. It's time to unscrew, uncork or saber a bottle and let's begin Exploring the Wine Glass!  Today, we're taking a deep dive into one of Italy's best-kept secrets: the world of Franciacorta. While many of us know and love Prosecco, the sparkling wines of Franciacorta offer a different kind of magic—one rooted in tradition, unique terroir, and a dedication to craftsmanship that rivals the best in the world. Joining us is Lucia Barzanò, the fifth generation of her family to run Mosnel, a historic winery that has been a pioneer in this region for decades. From embracing organic farming to championing indigenous grapes and crafting sparkling wines of incredible depth, Mosnel is a true reflection of the Franciacorta spirit.  Please take a moment of your time to subscribe, rate and review Exploring the Wine Glass. It's completely free and is a great way to let other wine lovers know about the podcast. Be sure to head over to the website, Exploringthewineglass.com, to read my award winning blog and to see what else I have been up to. And most of all, please tell your friends about the podcast!   Slainte!    Find out more at Mosnel here.    Music: WINE by Kēvens Official Video Follow me on Instagram!   Follow me on Twitter! Subscribe to my YouTube channel SIGN UP FOR EXPLORING THE WINE GLASS NEWSLETTER SUBSCRIBE ON iTUNES STITCHER | iTUNES | YOUTUBE | SPOTIFY | PODBEAN | AUDIBLE | BOOMPLAY Even ask your smart speaker to play Exploring the Wine Glass GIVE US A RATING AND REVIEW Thoughts or comments? Contact Lori at exploringthewineglass@gmail.com. Please support our sponsors Dracaena Wines - Our Wines + Your Moments + Great Memories Use code 'Explore' at checkout to receive 10% off your first order GET SPECIAL OFFERS FOR DRACAENA WINES

Wanna start a side hustle but need an idea? Check out our Side Hustle Ideas Database: https://clickhubspot.com/thds The Spaghett, a $3-4 DIY cocktail that replaces Prosecco with Miller High Life, has become the perfect drink for budget-conscious Americans who still want sophisticated flavors. We examine how this dive bar creation reflects broader economic pressures, as consumers seek "cheap and cheerful" alternatives to traditional cocktail culture that can cost $15-18 per drink. Plus: Starbucks shuts down its pick-up only stores and JPMorgan might take over the Apple credit card. Join our host Jon Weigell as he takes you through our most interesting stories of the day. Follow us on social media: TikTok: https://www.tiktok.com/@thehustle.co Instagram: https://www.instagram.com/thehustledaily/ Thank You For Listening to The Hustle Daily Show. Don't forget to hit subscribe or follow us on your favorite podcast player, so you never miss an episode! If you want this news delivered to your inbox, join millions of others and sign up for The Hustle Daily newsletter, here: https://thehustle.co/email/  If you are a fan of the show be sure to leave us a 5-Star Review, and share your favorite episodes with your friends, clients, and colleagues.

On today's episode of The Therapy Crouch, Pete and Abbey are joined by the hilarious Grace Keeling (aka GK Barry) and her partner Ella Rutherford for a chaotic catch-up that covers everything from TikTok stardom and Prosecco etiquette to celebrity jungle survival. Grace opens up about the sheer terror of her I'm a Celeb experience, while Ella reveals how she coped on the outside. Meanwhile, Pete's caught slamming cupboard doors like a moody teen and Abbey's off on a secret 75-mile pottery mission. There's also a heartfelt letter from a listener who found solace in the pod after an unimaginable year of grief. From lazy husbands and ghosting boyfriends to parenting politics and picnic romance, this week's episode is full of laughs, love, and a few roastings. Hosted on Acast. See acast.com/privacy for more information.

And just like that, we're over half way through season nine and rather coincidentally, that brings us half way through (or thereabouts) of summer. Not that we're letting the season TOTALLY dictate our choices in this episode, although (spoiler alert) our bar review and interview sees us soaking up the rays in France…But first, our two featured products – which couldn't be more different. On one hand, we have the joyous Seven Tails Spiced Brandy, and on the other, we taste the No 52 Martini created by Sotiris Konomi at The Spy Bar in honour of a very special friend, the late and very great journalist and author, Forest Collins of 52 Martinis.Our book is highly recommended for those who want to gen up on all things slow, botanical and infused– it's Wild Drinks – The New Old World of Small Batch Brews, Ferments and Infusions by Sharon Flynn. Then we head off to the stunning Maybourne Riviera where we catch up with Julien Lecharpentier and Laure Ferrand to talk about the liquid delights on their new menu, Identité.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Italicus Spritz1 part Italicus Rosalio di Bergamotto3 parts Prosecco3 green olives (garnish)Method: Add Italicus Rosalio di Bergamotto and Prosecco to an ice-filled highball glass. Gently combine ingredients with a mixing spoon and garnish with 3 olives pierced on to a cocktail stickLe300 at The Maybourne RivieraSeven Tails Spiced BrandyThe Spy Bar at OWOWild Drinks – The New Old World of Small Batch Brews, Ferments and Infusions by Sharon FlynnForest Collins' reviews about the people and places in Paris can be appreciated at 52martinis.com With thanks to our partners:Can MakersThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

In this Sustainable Wine Roundtable Member Interview podcast, Hanna Halmari is joined by Anna Nardi, director and brand ambassador at Perlage Winery in Veneto, Italy. The family-run business is known for its high-quality Prosecco and for pioneering organic viticulture in the Conegliano Valdobbiadene DOCG region. Sustainability and innovation have been at the heart of the winery's philosophy since its founding in 1985, when the Nardi family made the decision to fully convert to organic farming. Since then, the winery has continued to drive sustainable progress in the region: Perlage was the first producer of organic Valdobbiadene Prosecco Superiore DOCG, the first to release a certified biodynamic Prosecco, and the first Italian winery to receive B Corp certification. In this episode, Anna shares the story behind the winery's evolution, the challenges of being organic in a traditional region, and key learnings from nearly four decades of sustainable innovation.

Have you ever painted a picture of your beloved dog? If this sounds like a good idea to you, then Quin is the place to be this weekend. The Monks Well will play host to Saturday's fun-filled event, where you can paint a portrait of your furry friend, all while sipping on some bubbly prosecco! Donations from tickets sold will go towards a deserving dog rescue. To find out more, Alan Morrissey was joined by Artist, Helen Seago.

This show is brought to you in association with iDealwine. What's the difference between Prosecco - and Conegliano Valdobbiadene Prosecco Superiore DOCG? Why is Prosecco a 'democratic' wine?! And do you want to hear Peter change his mind??!!Tune in for all this and more, where we go on an intriguing journey of discovery into the UNESCO-endorsed, vine-clad hills of Conegliano Valdobbiadene territory north of Venice. We ask why the wines made here are different from your average Prosecco, what is the Martinotti method that is so vital to production of these wines...and should we really be ageing our best Prosecco now?!Bringing this world to life for us are Diego Tomasi, former researcher turned director of the Conegliano Valdobbiadene Prosecco consortium, and producer Sara Meneguz. We also taste through some of the region's top wines and issue our own verdict on the wines and the region.Mentions of the following occur along the way: Dolly Parton, hogback, Polaroids, heroic viticulture, Afghanistan, kiwi fruit, dinghies, aroma symphony, and the importance of patience.Thanks to the Consorzio Tutela del Vino Conegliano Valdobbiadene Prosecco for sponsoring this episode. This is the final show in Season Six - we will be back very soon for lots more fun, chat and great wines in Season Seven. Until then - cheers!Thanks for tuning in. We love to hear from you so please do get in touch! Send us a voice message via Speakpipe. Or you can find contact info, together with all details from this episode, including maps and wine recommendations, on our website: Show notes for Wine Blast S6 E23 - There's Prosecco, and then there's Conegliano ValdobbiadeneInstagram: @susieandpeterSponsors: iDealwine

Besides having a new baby, two restaurants and two cookbooks @chefsuzannevizethann made time to chat with me on the podcast about her beautiful brunch cookbook.Stephanie Hansen:Hello, everybody. Welcome to the Dishing with Stephanie's Dish podcast. We are here today with Chef Suzanne VizethannChef Suzanne has written a book called Brunch Season, and the subtitle is A Year of Delicious Mornings from the Buttermilk Kitchen. And I love a book that takes, like, a single subject but really, like, elaborates on it, because I think when you think of brunch dishes, you have, like, you know, the top five in your mind, and you really have done a comprehensive guide here of how to explore brunch from not just like, egg dishes, but all the way through seasonality. So for me, I love books that either give you seasonal guidance because, like, I'm in summer right now, so how do I make a brunch for friends and what ingredients do I use? I love the way you organize this book. Did you. Is this your first book?Suzanne Vizethann :It's our second book. You know, the first book, “Welcome to Buttermilk Kitchen” Was more of a restaurant focused book, like 100 recipes from the restaurant. So this. This book is, you know, more of a standalone book. It's definitely recipes that you would find maybe as specials in the restaurant, but more as me as a chef, like, my voice as a chef.“Welcome to Buttermilk Kitchen” Stephanie Hansen:So let's talk about that for just a second, because I think a friend of mine, Gavin Kaysen from the Twin Cities, he has, like, a book called At Home that's more of his, like, personality and style. And then he has the restaurant books, which are highly stylized. Obviously, it's a beautiful restaurant. What, after writing the restaurant book, made you want to kind of bring that home into your point of view?Suzanne Vizethann :I think that I love. Well, first of all, I love cooking, and I love sharing recipes with people. And, you know, like you said kind of, you brought up a really good point that chef recipes and restaurant recipes are just that. They're restaurant recipes, and they're sometimes really difficult to pare down to something small and make them accessible in the home kitchen. And so while we attempted to do that in the first book, I think that this was more of an opportunity to say, okay, hey, this is something that I might cook at home, or, you know, this is something that I like to cook in the summer or in the fall, and kind of really bringing that, like, you in my home with me.Stephanie Hansen:So can you tell me a little bit more about your restaurant?Suzanne Vizethann :Sure, yeah. So we actually have two the original restaurants in Atlanta, Georgia. It's been open almost 13 years. You know, brunch focused restaurant, open in the morning, you know, breakfast and lunch primarily. And then I actually just opened a restaurant up in Maine. I live here full time up on the mid coast in a town called Camden. And we have, we took over an 81 year old diner and opened another Buttermilk Kitchen here. And that one's called Buttermilk Kitchen at Mariners to honor the old name.Suzanne Vizethann :So, yeah, same, same style, you know, still a breast brunch driven restaurant, but a little bit more of a coastal flair since we are right on the water.Stephanie Hansen:And did you have a, did you have a move that precipitated opening in another location? Because I'm fascinated by how people can run restaurants. A one and then two, like in two different states. I just don't.

Besides having a new baby, two restaurants and two cookbooks @chefsuzannevizethann made time to chat with me on the podcast about her beautiful brunch cookbook.Stephanie Hansen:Hello, everybody. Welcome to the Dishing with Stephanie's Dish podcast. We are here today with Chef Suzanne VizethannChef Suzanne has written a book called Brunch Season, and the subtitle is A Year of Delicious Mornings from the Buttermilk Kitchen. And I love a book that takes, like, a single subject but really, like, elaborates on it, because I think when you think of brunch dishes, you have, like, you know, the top five in your mind, and you really have done a comprehensive guide here of how to explore brunch from not just like, egg dishes, but all the way through seasonality. So for me, I love books that either give you seasonal guidance because, like, I'm in summer right now, so how do I make a brunch for friends and what ingredients do I use? I love the way you organize this book. Did you. Is this your first book?Suzanne Vizethann :It's our second book. You know, the first book, “Welcome to Buttermilk Kitchen” Was more of a restaurant focused book, like 100 recipes from the restaurant. So this. This book is, you know, more of a standalone book. It's definitely recipes that you would find maybe as specials in the restaurant, but more as me as a chef, like, my voice as a chef.“Welcome to Buttermilk Kitchen” Stephanie Hansen:So let's talk about that for just a second, because I think a friend of mine, Gavin Kaysen from the Twin Cities, he has, like, a book called At Home that's more of his, like, personality and style. And then he has the restaurant books, which are highly stylized. Obviously, it's a beautiful restaurant. What, after writing the restaurant book, made you want to kind of bring that home into your point of view?Suzanne Vizethann :I think that I love. Well, first of all, I love cooking, and I love sharing recipes with people. And, you know, like you said kind of, you brought up a really good point that chef recipes and restaurant recipes are just that. They're restaurant recipes, and they're sometimes really difficult to pare down to something small and make them accessible in the home kitchen. And so while we attempted to do that in the first book, I think that this was more of an opportunity to say, okay, hey, this is something that I might cook at home, or, you know, this is something that I like to cook in the summer or in the fall, and kind of really bringing that, like, you in my home with me.Stephanie Hansen:So can you tell me a little bit more about your restaurant?Suzanne Vizethann :Sure, yeah. So we actually have two the original restaurants in Atlanta, Georgia. It's been open almost 13 years. You know, brunch focused restaurant, open in the morning, you know, breakfast and lunch primarily. And then I actually just opened a restaurant up in Maine. I live here full time up on the mid coast in a town called Camden. And we have, we took over an 81 year old diner and opened another Buttermilk Kitchen here. And that one's called Buttermilk Kitchen at Mariners to honor the old name.Suzanne Vizethann :So, yeah, same, same style, you know, still a breast brunch driven restaurant, but a little bit more of a coastal flair since we are right on the water.Stephanie Hansen:And did you have a, did you have a move that precipitated opening in another location? Because I'm fascinated by how people can run restaurants. A one and then two, like in two different states. I just don't.

#1,077 - John Primerano Returns John Primerano returns to The Paul Leslie Hour! Are you here? Oh, good that you're tuned into The Paul Leslie Hour because we needed you here. Yes indeed, good sir or madame, it's episode number 1,077 and we're pleased to welcome back John Primerano for his second appearance. Now, Mr. Primerano is a Philadelphia-based pianist, songwriter, singer, recording artist, actor and author. He released a dandy record album called “Somewhere South of Heaven,” and he's considered royalty around here. You hear that theme music playing of “The Entertainer”? That's John playing. Yep. And folks, we'd like to encourage you to help keep this show going. Just go right here and we thank you. And you know what else you can do? Tell someone who you think would appreciate this episode all about it. We thank you! Let's bring out John Primerano. You're going to love him! The Paul Leslie Hour is a talk show dedicated to “Helping People Tell Their Stories.” Some of the most iconic people of all time drop in to chat. Frequent topics include Arts, Entertainment and Culture. MUSIC CREDITS: "Deuces" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Poppers and Prosecco" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Airport Lounge" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Backbay Lounge" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Vibing Over Venus" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Hot Swing" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/

I keep an eye on this girl. She makes this happen. As a college athlete, mom and wine brand manager, Monika is always "shaking the tree."I am inspisred by her tenacity and I am impressed with her no-nonsense approach to branding wine. Monika Elling doesn't just swirl her wine—she stirs the conversation and upends what you thought you knew about what's in your glass (and your grocery cart). She brings both a sharp palate and a sharper intellect to Wine Talks, joining Paul Kalemkiarian for an episode that pulls no punches on food, drink, and health. You'll plunge into topics most winemakers and marketers avoid, like the disquieting truth that Americans are less healthy than ever before and what's really behind those glossy ‘healthy' labels in the supermarket aisles. Monika, part nutritionist, part entrepreneur, and always a provocateur, shares her journey from understanding food as fuel for athletes to scrutinizing every hidden ingredient in products she once trusted. Expect to learn why military-aged youth are falling short of basic health standards, what's lurking behind the flavor in your favorite Gatorade and even your salt, and how family, convenience, and industrial-scale food have conspired to compromise our collective well-being. The conversation travels from the origins of breakfast cereal to government-mandated food pyramids, the controversial rise of GMOs, and the labyrinthine world of non-alcoholic wine—pulling back the curtain on marketing hype and voluntary misinformation. You'll get the inside scoop on how Prosecco can be reinvented for health-conscious palates and why nutritional labels on vino might become a movement, not just a curiosity. If you've ever wondered how to really eat—and drink—for wellness in a sea of modern confusion, or if you're curious how industry insiders are fighting back against processed “sugar bombs” in wine and food, listen in. By the end, you'll come away not just with a new understanding of wine, but with the intellectual tools to decode what's really going into your body, one label at a time.   ✅ Are we really eating and drinking ourselves into a health crisis? ✅ Monika Elling joins Paul Kalemkiarian on Wine Talks podcast to unravel the hidden dangers in today's food and beverage world. ✅ With her deep expertise in nutrition and decades in the beverage alcohol industry, Monika exposes what's changed in our food, why our health is suffering, and how smart choices in wine—like her new zero-sugar Prosecco—can make a difference. ✅ Want to know what's REALLY in your glass and on your plate? Listen to this episode and discover the surprising truth!

Join us as we banter about botanicals, digestifs and all things herbalDrink 1: Cal Ron - Garnatxa Blanca - Orange Wine (2:20)Drink 2: Apologue - Saffron Spiced Liqueur (10:40)Drink 3: Cynar and Apologue (15:10)Drink 4: Empress 1908 - Cucumber Lemon Gin (21:10)Drink 5: Empress 1908 - Elderflower Rose Gin (25:00)Drink 6: Prosecco and Empress Rose (32:20)Drink 7: Bitter Bianca -  (38:00)Drink 8: Genepy - Green Chartreuse (50:00)Drink 9: Ver - Green Chartreuse (54:40)

Over the past two decades, the Aperol Spritz has gone from holiday staple to American warm-weather icon — and it's not hard to see why. The ratios are easy, the color pops on Instagram, and even the most reluctant cocktail drinker will say yes to bubbles and orange slices. But is there more to the Spritz than just aesthetics and low-stakes refreshment? To help us explore that question, we're joined by Brynn Smith of LA's Bar Next Door. Listen on (or read below) for Brynn's recipe — and don't forget to like, review, and subscribe! Brynn Smith's Aperol Spritz Recipe - 1 ½ ounces Aperol - 3 ounces Prosecco - 1 ½ ounces club soda - Garnish: orange slice Directions 1. Build cocktail in a stemmed glass over Kold Draft ice. 2. Stir lightly with a straw or spoon. 3. Garnish with orange slice.

It gets a little wild... big surprise the guests! Enjoy... this one was tough to edit!

Puck plays a portion of this weeks Sports Pit with Sandy and Stretch.  The full episode is available for Puck's Posse members. You can join today at PuckSports.com.   Puck details his weekend full of birthday and graduation parties and a lethal concoction of Modelo, Prosecco and Tequila! 

On today's Daily Puck Drop, Jason “Puck” Puckett and Jim Moore open up the show with Jim's love for Murphy beds and their shared hatred for Heidi beds!   Puck had a busy weekend for 50 year old birthday parties and graduation parties.  Puck took his boat out and has a beef with his teenager daughter over the boat.  Jim reacts to Puck's Sports Pit episode from last week with Steve Sandmeyer, Matt “Stretch” Johnson and Mitch Levy.  They chat about the M's ending their losing streak and who they are betting on for this weeks U.S. Open.  Bill Krueger, Old School Baseball, joins Puck to discuss the Mariners offensive futility, the starting pitching needing more rehab starts in Tacoma and not at the majors. Comparing and contrasting Logan Evans and Emerson Hancock. George Kirby's dominant performance and they are running out of words for Cal Raleigh.  Puck plays a portion of this weeks Sports Pit with Sandy and Stretch.  The full episode is available for Puck's Posse members. You can join today at PuckSports.com.   Puck details his weekend full of birthday and graduation parties and a lethal concoction of Modelo, Prosecco and Tequila! Puck wraps up the show with, “Hey, What the Puck!”  Cal Raleigh should win the tiebreaker over Aaron Judge for the early AL MVP. (1:00) Puck and Jim (43:22) Bill Krueger (1:09:00) Sports Pit (1:34:34) “Hey, What the Puck!” 

On this week's episode, we welcome comedian, Gareth Reynolds (The Dollop, We're Here To Help), to chat about rich fluids and standard mopping, his new podcast (Next We Have), Mr. Clean, and more!Check out Gareth's new show Next We Have on Apple Podcasts, Spotify or YouTube!Listen to The Dollop and We're Here To Help!Jordan's new Spider-Man's comic is out now!Order Jordan's new Godzilla comic! Be sure to get our new ‘Ack Tuah' shirt in the Max Fun store.Or, grab an ‘Ack Tuah' mug!The Maximum Fun Bookshop!Follow the podcast on Instagram and send us your dank memes!Check out Jesse's thrifted clothing store, Put This On.Check out Producer Steven and Margaret Cho's chat on See Jurassic Right about the “Movies That Made Us Queer.”Follow brand new producer, Steven Ray Morris, on Instagram.Listen to See Jurassic Right!