Podcasts about puree

Quince paste, or membrillo, is a sweet, thick fruit preserve made from quinces, sugar and lemon juice. Popular in Spain and Portugal, it has a firm, jelly-like texture and a deep amber colour. Traditionally served with cheese, especially Manchego, its floral aroma and tart-sweet flavour creates a perfect pairing. Make one sandwich tin of paste Ingredients 6 medium-sized quince 1 ¼ cup (or ¾ of the weight of your cooked & pureed quince) Juice of 2-3 lemons Method Peel and quarter the quinces. Place in a large baking dish, half cover with water, cover with foil and bake at 180 C for 2 hours or until very soft. Drain the liquid (this can be kept to flavour soda water etc). When fruit is cool enough to handle, remove the core with a spoon. Puree the fruit in a food processor or blender. Weigh this, then spoon into a saucepan with ¾ the amount of sugar. For example, I had 1.5kg puree so added about 1.1kg sugar. Squeeze in lemon juice (about one lemon per cup of cooked quince). Bring to a simmer and cook for about 45 minutes to one hour, or until it reduces to a thick paste. Stir it as often as you pass the stove and watch it carefully once it begins to darken as it will want to ‘catch' on the bottom of the pot. The quince paste is done when it is a darker red-brown and a wooden spoon drawn through the mix leaves a distinct trail that takes several seconds to close up. Pour the paste into a baking paper-lined tin, smoothing the surface into an even layer. Allow to set and cool to room temperature. Refrigerate quince paste, uncovered, until cold, then cut paste into squares, using a hot knife. Store covered. Serve with cheese. LISTEN ABOVE See omnystudio.com/listener for privacy information.

This episode is all about baby solid introduction! Laura explains her experience working with her pediatric nutritionist and gastroenterologist, Dra Mafer, and Remi explains her experience so far and how she introduced solids to Opie.This episode also covers BLW & puree benefits, talks about exact ways and options of solid introduction, what foods are best to start with, how we introduced allergenic foods, how many meals a day, and many more tips you will love!Tune in and leave any additional questions below!Products recommended:Sippy cup 360Sippy cup strawPlatesProcessorProcessor 2Processor 3Processor 4Processor 5High chairHigh chair 2High chair 3High chair 4High chair 5High chair 6Flat spoonFlat spoon2Pouch containerSend us a textFollow us on Instagram for more updates, bts and ask us episode questions @momfriendspodYou can also follow us on our personal accounts @rrayyme & @laura.gimbertAnd remember to subscribe so you don't miss any of our episodes, out every Tuesday!This podcast does not provide any medical advice. Always seek the advice of your physician or other qualified health care provider with any questions you may have regarding a medical condition or treatment and before undertaking a new health care regimen.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Aliza J. Sokolow, author of “This is What I Eat: Fun Activities for Mindful Eating.”    Sokolow, who is a private chef, food stylist and photographer, loves the change of seasons … and the fruits and vegetables that go with it.    “My eating and cooking and shopping is very seasonal,” Sokolow says. “Luckily in California we have microclimate, so we get the best of everything all year round.”   For Sokolow, the simplest thing is to go to the market and look around. Find a few things that look good, sample and eat them. When you buy great ingredients, you do not need to do a lot to your food.   One of her go-to farmers market recipes is a breakfast taco, made with local ingredients: tortillas (from local grain), eggs, avocado and limes. Sometimes she'll buy salsa at the market or make it herself.    Sokolow wrote “This is What I Eat” as a way to get kids excited about healthy eating and cooking. The book is filled with activities - regrowing produce, food scavenger hunts - designed to make fruits and vegetables fun! Sokolow wants kids to build curiosity about produce through the lens of color, shapes, sizes and seasons.    “Cooking is daunting for many people, but it's really just washing and cutting things [and] not everything needs to be cooked; certain things you can eat raw,” she explains. “I just want to encourage eating things that you find at the farmers market or stuff that doesn't have a nutrition label, because it's [usually] pretty delicious; and if it's not, add a little bit of salt to it and it'll probably bring out the flavors.”   Sokolow talks about her love of produce - and what started it, some of her favorite spring recipes, and ways to have fun at farmers markets. She also shares her fail-proof vegetable puree recipe at JewishJournal.com/podcasts.   Learn more at SokolowPhoto.com, @alizajsokolow on Instagram, check out her book “This is What I Eat,” as well as the This Is What I Eat Substack. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Hilchos Berachos Series #5 - Fruit smoothies, shakes, puree, and soups 06/06/2016

It's winter, so I thought it would be the ideal opportunity to talk about the weather and the various traditional events we generally do in winter, especially in Luxembourg. Did you know the seasons are a topic of the Sproochentest Oral Exam? If your goal is to sit the language exam to acquire Luxembourgish citizenship in the upcoming months, then tune in. De Wanter is a masc. noun so the winter is de Wanter. And in winter is am Wanter . Example: In Winter it is cold: Am Wanter ass et kal. ​​Let's start to talk about the weatherPrett? Da lass!- Mir schwätzen fir d'éischt iwwer d'Wieder. D'Wieder = the weatherWéi ass d'Wieder am Wanter zu Lëtzebuerg: How is the weather in Lux in Winter?Am Wanter ass et meeschtens reenereg, gro a kal. Et ginn e puer sonneg Deeg awer meeschtens ass et bedeckt. D'Temperaturen bleiwen oft ënnert 10 Grad, sou tëscht -4 an 6 Grad. In Winter it's mostly rainy, grey and cold. There are a few sunny days but it is mostly cloudy. The temp stay often under 10 degrees, so between -4 …Et ass seelen lëfteg allerdéngs bléist e kale wand and et schneit heiansdo. It is not often windy however a cold wind is blowing and sometimes it snows.To snow = schneien - pronunciation - it is snowing = et schneit: et schneit net oft zu Lëtz.The snow = de Schnéi - mir haten leschte Wanter vill Schnéi - we had a lot of snow last winterAm Wanter ginn d'Lëtzebuerger och gär an de Wantersport. Here we mean the winter sports holiday. Beipsill: Mir ginn ëmmer am Februar an de Wantersport fir Schi ze fueren: We always go to wintersportsd during vacation to skiing.An de Wantersport goen / fueren = to go to wintersports Schi fueren = to skiingDe Wanter zu Lëtzebuerg dauert 3 Méint an zwar vum 21. Dez bis den 21. Mäerz.Am Dezember ginn et vill traditionnel Fester an Evenementer. Dec is is filled with many traditions and events in Luxembourg. Hei sinn e puer typesch Fester Here are some typical feasts.Niklosdag oder Kleeserchersdag - den 6. Dezember. Wat ass d'Traditioun: 1 oder 2 Wochen virum 6. Dez stellen d'Kanner owes hir Schlappen virum Schlofzëmmer. A wann se brav waren fannen se deen nächsten Moien Séissegkeeten, Mandarinnen oder Nëss an hire Schlappen. Wann se net brav waren, kréien se entweeder näischt oder eng Rutt. De 5. Dez stellen d'Kanner en Teller virun d'Dier mat enger Muert an Hee fir dem Kleeschen säin Iesel an e Glas Mëllech mat Kichelcher fir de Kleeschen.A moies de 6. Dez fannen d'Kanner Spillsaachen, Schockela an Uebst an Nëss um Teller De 6. Dezember ass och schoulfräi fir d'Kanner déi an d'Primärschoul ginn.The historical custom is that a week or two before the 6 December, children put their slippers outside their bedroom at night. If they have been kind they will find a sweet or chocolate, or nuts or a mandarin inside their shoe the next morning. If they weren't kind then they get either nothing or a Rutt (a small stick or branch representing a switch). On the night of 5 December, children leave out a plate with some hay or a carrot for Saint Nicolas' donkey and a glass of milk and cookies for the man himself.And in the morning of Dec 6th chlidren find toys and chocoalte on their plate. The primary school children in state schools also get the day off as a holiday.An am December fänkt och de Chrëschtmaart un , the Christmas market! – Den traditionnele Chrëschtmaart ass op der Plëss (Place d'Armes) an och bei der Gëller Fra (the golden lady).Um Chmaart ginn et vill Buden mat Chrëscht Dekoratiounen, puer Attraktioune fir d'Kanner an natierlech och, vill Iessbuden mat

Natuur met de kerst (3): twee reebruine ogenAls we de schattingen mogen geloven kijken ons in Nederland zo'n 220.000 reebruine ogen aan. Daarmee is de ree ons meest voorkomende hert, en dat in vrijwel het hele land. Dat was vroeger wel anders. Tot diep in de 19e eeuw kwamen alleen nog wat reeën voor op de Veluwe. Het kappen van bos, overbejaging en stroperij maakten het reeën lastig. In de vorige eeuw ging het heel geleidelijk beter. Bosbouw, het cultiveren van heideland en regulering van de jacht (ieder geschoten ree moet sinds 1954 van een loodje voorzien zijn) zorgden voor een opmars, tot aan de duingebieden aan de Noordzee aan toe. En sinds 1980 is de reeën-stand zelfs nog eens verviervoudigd.Voor de ree is het verkeer de één na grootste doodsoorzaak (11000 per jaar). Maar het meest heeft het ree (de jager spreekt graag van het ree) te vrezen van de jacht, met een jaarlijks afschot van ongeveer 16000 stuks. Er wordt gezegd dat de jager de grootste afnemer van reevlees is. Daarmee komt de theoretische kans van een jaarlijkse kleine miljoen ree-kerstmaaltijden zwaar onder druk. Dus ten bate van diegenen die met de kerst wild ree zou willen eten maar het niet kunnen bemachtigen is er voor gezorgd dat de kerstragout in het bijgeleverde recept ook heel smakelijk met rundvlees te bereiden is. Misschien beter dan het in de supermarkt verkrijgbare Nieuw Zeelandse kweekhert. Onze reeën behoren samen met de zustersoort de Siberische ree tot de “schijnherten”, en zijn eerder verwant met het rendier en de eland dan met echte herten als het edelhert en het damhert. Onze ree is een oude verschijning, een voorouder soort liep al zo'n 20 miljoen jaar geleden rond, veel eerder dan de echte herten. De huidige ree is 3 miljoen jaar oud, in Europa verscheen de ree 650000 jaar geleden. De laatste ijstijd overleefden ze in alleen in Spanje, daarna verspreiden ze zich weer over grote delen van Europa. Hun aantal wordt in Europa nu geschat op tussen de tien en vijftien miljoen dieren.Reeën zijn knabbelende lekkerbekken. Ze hebben een kleine maag en zijn gespecialiseerd op eiwitrijk kwaliteitsvoer, zoals bessen, twijgen en knoppen, noten, paddenstoelen, jonge bladeren, eikels en ook wel graan. Ze herkauwen graag op de overgang van bos en open veld, zijn vooral schemer en nachtactief maar ook wel overdag te zien, in de herfst en winter vaak in groepen. In het voorjaar en de zomer zijn ze territoriaal en vaak alleen, of het moet een reegeit met haar jongen zijn (vaak een tweetal). De bronst is rond augustus. Een bijzonderheid van reeën is de verlengde draagtijd (delayed implantation) , het duurt tot december voor de jongen zich beginnen te ontwikkelen, om dan in het late voorjaar geboren te worden.“Ree- of Rundvlees ragout”Een feestelijk kerstdiner heeft meerdere functies. Het jaar gaat tegen het einde en familie en vrienden ontmoeten elkaar om het jaar genoeglijk af te sluiten. Een bijzondere maaltijd kan daar aan bijdragen. Maar de kok moet de klus makkelijk kunnen behappen. Het is immers wel zo leuk als ook zij of hij van de avond kan genieten. In de laatste menusuggestie voor de kerst “Ree-Goulash”, maar het mag ook “Rundvlees-Goulash” zijn. De gerechten zijn goed voor te bereiden en hoeveelheden zijn voor 4 personen, maar dat kan natuurlijk makkelijk opgeschaald worden. Het is altijd beter een nieuw gerecht eerst een keer voor jezelf te koken. Dat maakt het op de dag van het bezoek wel zo ontspannen. Voor allen die met familie en vrienden gezellig gaan eten – of het nu deze, of andere gerechten zijn: eet smakelijk en goede feestdagen.De ree of rundvlees ragout:Iets meer ingrediënten, maar ook makkelijk te maken en goed voor te breiden. Het vlees is zeker bij een poelier te krijgen, soms bij de slager of in de supermarkt. Maar als iemand geen wild wil of het zich het makkelijker wil – deze ragout is ook goed met rundvlees te maken – dan neemt men het beste beenschijven met ongeveer 130g vleesaandeel per persoon). Voorbereidingstijd ongeveer 30 minuten; kooktijd ongeveer 2uur en een kwartier.Voor de “Ree-Ragout” is een Dutch Oven handig, maar elke grote vlakke pan met deksel die in de oven kan is ook goed. Je hebt verder een (leeg) theezakje nodigIngrediënten500 g reevlees, het beste van schouder of achterbeen3 el olie of botervet1 middelgrote ui2 wortels100 g selderijknol½ stengel prei1 teentje knoflook15 Jeneverbessen2 laurierbladeren10 peperkorrels zwart½ stengel kaneel5 kruidnagels1 glas rode wijn1 liter wildfond of runderbouillon (kan uit een glas)1 el tomatenmerg/puree2 el bloem of aardappelzetmeel2 el cranberry-saus (glas)3 el slagroomZout, peper (zwarte uit de molen)VoorbereidingUien, knoflook in ongeveer 3mm blokjes snijdenSelderijknol en wortel i in ca ½ cm blokjes snijdenHet vlees in weinig olie of botervet op goede temperatuur van alle kanten bruin aanbakken. Dat gaat het beste in 2 tot 3 porties. Het vlees weer samen in de pan. Op matig vuur brengenDe uien bijvoegen en kort mee braden, als ze iets kleur hebben, de rest van de klein gesneden groenten en de knoflook bijvoegen, ongeveer 5 min mee bradenMet zout en peper kruiden.Tomatenmerg en cranberries bijvoegen en kort verwarmen op hoge vlamMet bloem bestuiven en snel door elkaar mengen en met de rode wijn blussenBij matig vuur laten inkoken tot nog ongeveer 10 el vocht over zijnMet fond of bouillon overgieten.Jeneverbessen in een droog pannetje kort aanbakken tot ze glanzen. VOORZICHTIG! Ze mogen niet aanbakken. Met de platte kant van een mes vlak drukken. Samen met de rest van de specerijen in een theezakje en in de ragout onderdompelen.Vanaf hier kan men ook een dag later verder gaan. Dan wel koel zetten.De ragout op klein vuur ongeveer 2 uren laten sudderen, af en toe roeren. Dat kan ook in de oven.Het theezakje uit de pan halen, dan alle vleesstukken. De groenten afzeven en de jus opvangen. Ongeveer 1/3 van groenten fijn purerenDe jus terug in de pan doen en bij grote hitte opkoken. De groente puree bijvoegen. Naar gelang men de saus dikker of dunner wil: met aardappelzetmeel/water nog iets aandikken en met zout en peper op smaak brengen.Afronden met een grote eetlepel cranberries en tot slot om de maak te verfijnen slagroom toevoegen. Daarbij passen tagliatelle of ook rijst. Als groenten rode kool, spruitjes en/of ook een groene salade.Chatgpt zorgt voor de plaatjes en ook de vertaling in eng:Nature at Christmas (3): Two Doe-like EyesIf the numbers are to be believed, about 220,000 doe-like eyes gaze upon us here in the Netherlands. That makes the roe deer our most common deer, found across almost the entire country. But this wasn't always the case. Deep into the 19th century, roe deer were only seen in bits of the Veluwe. Deforestation, overhunting, and poaching made life tough for these delicate creatures. But the 20th century told a brighter tale: forestry efforts, the cultivation of heathland, and tighter hunting regulations (every shot roe has needed an official tag since 1954!) gave them a fighting chance. Now, they've even ventured into the coastal dunes. Since 1980, their numbers have quadrupled.For roe deer, traffic is the second biggest hazard (11,000 hit annually). But the number one threat? You guessed it—the hunt! Hunters cull about 16,000 roe deer every year. And who's the biggest consumer of roe meat? Surprise: it's the hunters themselves. This means the theoretical dream of a million roe-themed Christmas dinners each year isn't quite realistic. Fear not! For those dreaming of a festive feast but unable to nab wild roe, this accompanying ragout recipe is just as delightful with beef. Perhaps even tastier than the supermarket's New Zealand farmed venison.Our native roe deer, along with its Siberian cousin, is part of the “false deer” club, more closely related to reindeer and moose than to “true deer” like red deer and fallow deer. The roe is an ancient soul, with ancestors roaming about 20 million years ago—long before true deer showed up. Our current roe deer species has been around for 3 million years, popping up in Europe 650,000 years ago. They barely survived the last Ice Age, clinging to life in Spain before gradually spreading across the continent. Today, Europe boasts an estimated 10 to 15 million roe deer.Roe deer are picky little nibblers. With a small stomach, they favor high-quality, protein-packed snacks: berries, twigs, buds, nuts, mushrooms, young leaves, acorns, and the occasional grain. They thrive on the edges of forests and fields, are mostly active at dusk and night, but are sometimes spotted during the day. In autumn and winter, they hang out in groups. In spring and summer, it's every deer for itself—except for mother deer with their fawns (often twins). The rut happens in August, with a fascinating twist: roe deer have delayed implantation! This means the embryos don't start developing until December, and the little ones are born in late spring.Roe or Beef RagoutA festive Christmas dinner serves many purposes. It marks the year's end, gathers friends and family, and sets the stage for a cozy celebration. A special meal can elevate the evening, but it shouldn't stress out the cook. After all, they deserve to enjoy the festivities too! Enter our final Christmas recipe: “Roe Goulash” (or, for convenience, “Beef Goulash”). This dish is simple, prepare-ahead friendly, and written for four servings—but feel free to scale it up! Pro tip: test-cook new recipes before the big day. It's the secret to culinary zen. Whatever you're serving, here's to delicious food and a joyful holiday season!Ingredients for the Ragout:A bit more involved, but totally worth it and very doable. Venison is often available from a game butcher, sometimes your local butcher, or even the supermarket. If wild game isn't your thing, beef works beautifully (opt for shank cuts with about 130g meat per person). Prep time: 30 minutes. Cooking time: about 2 hours and 15 minutes.You'll need a Dutch oven or any oven-safe, wide pot with a lid. Plus, a (clean) tea bag.Ingredients:* 500g roe deer meat (preferably shoulder or hind leg)* 3 tbsp oil or clarified butter* 1 medium onion* 2 carrots* 100g celeriac* ½ stalk of leek* 1 clove garlic* 15 juniper berries* 2 bay leaves* 10 black peppercorns* ½ stick of cinnamon* 5 cloves* 1 glass red wine* 1 liter game stock or beef broth (ready-made is fine)* 1 tbsp tomato paste* 2 tbsp flour or potato starch* 2 tbsp cranberry sauce* 3 tbsp cream* Salt and freshly ground black pepperPreparation:* Dice the onion and garlic into small cubes (about 3mm).* Chop the celeriac and carrots into slightly larger cubes (about ½ cm).* Sear the meat in batches in a little oil or butter until browned. Return all the meat to the pot.* Add the onions and sauté until lightly colored. Toss in the remaining veggies and garlic; cook for 5 minutes.* Season with salt and pepper. Add tomato paste and cranberries, stirring over high heat.* Dust with flour, stir, and deglaze with red wine. Let it reduce until about 10 tablespoons of liquid remain.* Pour in the stock or broth.The Spice Bag:Briefly toast juniper berries in a dry pan until shiny—careful not to burn them! Crush gently with a knife. Pop them, along with all other spices, into the tea bag, and submerge it in the pot.At this point, you can pause and refrigerate for a next-day finish.* Let the ragout simmer gently for about 2 hours, stirring occasionally. Alternatively, cook it in the oven.* Remove the spice bag and meat chunks. Strain the vegetables, reserving the liquid. Puree about 1/3 of the veggies.* Return the strained liquid to the pot and boil over high heat. Stir in the pureed veggies. Adjust the thickness with starch-water mix, if needed. Season with salt and pepper.* Finish with cranberry sauce and cream for a velvety texture.Serve with tagliatelle or rice, and sides like red cabbage, Brussels sprouts, or a green salad.Cheers to a cozy Christmas feast and merry moments with loved ones!

Musician Brantley Gilbert and comedian John Crist swing by my Nashville kitchen for a star-studded menu. I make them Matthew McConnaughey's tuna salad, Snoop Dogg's fried bologna, and Matty Matheson's tomato soup while we talk being California-sober and group vasectomies. Brantley also relives his viral moment – when his wife gave birth to their child DURING his show. KITCHEN PROVIDED BY: https://beautyonbeech.com Follow Brantley Gilbert: https://www.instagram.com/brantleygilbert Follow John Crist: https://www.instagram.com/johnbcrist This episode is brought to you by Dollar Shave Club. Visit https://dollarshaveclub.com/BURNING and use promo code BURNING for 20% off $20 or more. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Shirts vs. Skins with Nikki Glaser, Tony Hinchcliffe and Adam Ray as Dr. Phil during THE BIG GAME WEEKEND in New Orleans February 8 https://www.ticketmaster.com/bert-kreischer-shirts-vs-skins-with-new-orleans-louisiana-02-08-2025/event/1B00615EF5BB59D3 Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist For upcoming TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer CELEBRITY SOUP AND SANDWICHES Tuna Fish Melt Ingredients: * ½ cup mayo * 2 tsp white wine vinegar * 1 tbs lemon juice * 2 tsp wasabi paste * Touch of agave * Touch of Italian dressing * 3 tbs finely chopped red onion * 3 tbs finely chopped Gherkin dill pickles * 1/3 cup crispy jalapeno chips * ¼ cup chopped apple * ½ cup corn * ½ cup frozen peas * 10 ounces tuna * White bread * American cheese Steps: 1. Mix all ingredients well (not including bread and cheese) 2. Add tuna mixture and American cheese to bread and toast on griddle. Bologna Sandwich Ingredients: * White bread * Beef bologna * Deluxe American cheese * Yellow mustard * Barbeque chips Steps: 1. Make slits in bologna and cook on skillet 3-4 minutes each side. Once you're cooking the second side, add BBQ chips and a slice of cheese on top, cooking until melted. 2. Spread mustard onto bread slices then add bologna, cheese and BBQ chip combination and add back to griddle to toast bread. Deviled Eggs Ingredients: * 12 eggs * 1/3 cup mayonnaise * 2 tbs pickle relish * 1 ½ tsp Dijon mustard * Salt * Pepper * Paprika Steps: 1. Add eggs to boiling water and cook for 10 minutes. Peel eggs and remove the cooked yolk. Mash egg yolks in bowl and set to the side. 2. Add egg yolks, mayonnaise, pickle relish and mustard mixing well. 3. Add mixture to plastic baggie and pipe into egg whites. Top with salt, pepper, and paprika. Matty Matheson's Tomato Soup Ingredients: * 12 hothouse tomatoes * 1 red onion * 3 jalapenos * 3 garlic cloves * ½ cup EVOO * Salt and pepper * 2 cups tomato puree * 6 cups vegetable stock * Heavy cream * Parmesan * Croutons Steps: 1. Preheat oven to broil. Broil tomatoes, red onion, jalapenos, garlic, olive oil with salt and pepper to taste. 2. Transfer charred veggies into Dutch oven, adding tomato puree and vegetable stock. Bring this to a rolling boil then lower the heat to low, and cook for 30 minutes covered. 3. Puree the entire soup, top with parmesan and croutons. Learn more about your ad choices. Visit megaphone.fm/adchoices

Musician Brantley Gilbert and comedian John Crist swing by my Nashville kitchen for a star-studded menu. I make them Matthew McConnaughey's tuna salad, Snoop Dogg's fried bologna, and Matty Matheson's tomato soup while we talk being California-sober and group vasectomies. Brantley also relives his viral moment – when his wife gave birth to their child DURING his show. KITCHEN PROVIDED BY: https://beautyonbeech.com Follow Brantley Gilbert: https://www.instagram.com/brantleygilbert Follow John Crist: https://www.instagram.com/johnbcrist This episode is brought to you by Dollar Shave Club. Visit https://dollarshaveclub.com/BURNING and use promo code BURNING for 20% off $20 or more. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Shirts vs. Skins with Nikki Glaser, Tony Hinchcliffe and Adam Ray as Dr. Phil during THE BIG GAME WEEKEND in New Orleans February 8 https://www.ticketmaster.com/bert-kreischer-shirts-vs-skins-with-new-orleans-louisiana-02-08-2025/event/1B00615EF5BB59D3 Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist For upcoming TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer CELEBRITY SOUP AND SANDWICHES Tuna Fish Melt Ingredients: * ½ cup mayo * 2 tsp white wine vinegar * 1 tbs lemon juice * 2 tsp wasabi paste * Touch of agave * Touch of Italian dressing * 3 tbs finely chopped red onion * 3 tbs finely chopped Gherkin dill pickles * 1/3 cup crispy jalapeno chips * ¼ cup chopped apple * ½ cup corn * ½ cup frozen peas * 10 ounces tuna * White bread * American cheese Steps: 1. Mix all ingredients well (not including bread and cheese) 2. Add tuna mixture and American cheese to bread and toast on griddle. Bologna Sandwich Ingredients: * White bread * Beef bologna * Deluxe American cheese * Yellow mustard * Barbeque chips Steps: 1. Make slits in bologna and cook on skillet 3-4 minutes each side. Once you're cooking the second side, add BBQ chips and a slice of cheese on top, cooking until melted. 2. Spread mustard onto bread slices then add bologna, cheese and BBQ chip combination and add back to griddle to toast bread. Deviled Eggs Ingredients: * 12 eggs * 1/3 cup mayonnaise * 2 tbs pickle relish * 1 ½ tsp Dijon mustard * Salt * Pepper * Paprika Steps: 1. Add eggs to boiling water and cook for 10 minutes. Peel eggs and remove the cooked yolk. Mash egg yolks in bowl and set to the side. 2. Add egg yolks, mayonnaise, pickle relish and mustard mixing well. 3. Add mixture to plastic baggie and pipe into egg whites. Top with salt, pepper, and paprika. Matty Matheson's Tomato Soup Ingredients: * 12 hothouse tomatoes * 1 red onion * 3 jalapenos * 3 garlic cloves * ½ cup EVOO * Salt and pepper * 2 cups tomato puree * 6 cups vegetable stock * Heavy cream * Parmesan * Croutons Steps: 1. Preheat oven to broil. Broil tomatoes, red onion, jalapenos, garlic, olive oil with salt and pepper to taste. 2. Transfer charred veggies into Dutch oven, adding tomato puree and vegetable stock. Bring this to a rolling boil then lower the heat to low, and cook for 30 minutes covered. 3. Puree the entire soup, top with parmesan and croutons. Learn more about your ad choices. Visit megaphone.fm/adchoices

【Mandarin Kitchen 料理英文】Pumpkin Pie 南瓜派。 本集節目有： ✅ Common varieties of pumpkins 什麼！這些都是南瓜； ✅ Picking out a pumpkin is just like choosing a partner 挑選南瓜要這樣做； ✅ How to make a pumpkin pie 南瓜派作法。 節目內容文字筆記：https://www.pressplay.cc/p/jean72

Clairsy & Lisa opened the phones and text line about the pros and cons of becoming a parent later in life after Al Pacino said he was glad he did it. Comedian Eric Idle called Clairsy & Lisa to reminisce about his days in Monty Python as he prepares to come to town next month. Kitty Flanagan joined Clairsy & Lisa to tell them about Series three of Fisk which is back on the ABC  Sunday night. In The Shaw Report, the rest of One Direction released a joint statement about the death of bandmate Liam Payne plus why has Clairsy suddenly become psychic? Barra was in to give Clairsy and Lisa the wash up after the Trade period plus if you're a cricket fan, it's a good time to be in Perth.See omnystudio.com/listener for privacy information.

Today's recipe is Homemade Pumpkin Puree.Here are the links to some of the items I talked about in this episode: #adCutting BoardChef's KnifeHow to Roast Pumpkin SeedsBaking SheetSilicone Baking MatFood ProcessorBlenderFine Mesh SieveCheeseclothIG: @COOKtheSTORYTT:  @COOKtheSTORYFB: @COOKtheSTORYAll New Chicken CookbookThis episode was also published in November, 2022.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo

Trong bài viết này, bạn sẽ học được 2 từ khoá mới. Hãy viết xuống và tiếp tục nghiên cứu thêm nhé. 1. Puree (rau củ xay) 2. Lectin ------ Bạn bận rộn và không có thời gian để chuẩn bị bữa ăn đầy đủ dinh dưỡng? Hãy thử ngay bí quyết rau củ xay của Linh trong video hôm nay!

On this episode of BREAKING TAKES, Sam and Zach discuss Shannon Sharpe accidentally going live on IG while in the throes of doing the dirty, a Swiss model who was pureed by her husband, the logistics of figuring out straight and lesbian road head, Sam getting called a "honky" on the streets of Harlem, and more.  SUBSCRIBE TO BREAKING TAKES PREMIUM: https://breakingtakes.supercast.com/ BREAKING TAKES LINKS: Instagram: https://www.instagram.com/breakingtakes/TikTok: https://www.tiktok.com/@breakingtakesApple: https://apple.co/3K4Yny2Spotify: https://spoti.fi/3pThWCtOvercast: https://bit.ly/43uz1AyPremium: https://breakingtakes.supercast.com/ 

A TCR listener is thinking of quitting her job because she keeps getting more work with no raise, Nicasio shares a gut-wrenching story about losing his kid, Tino LOVED Bad Boys 4, and Serina gets called out about some pronunciation issues...

Thursday June 27, 2024 Dollar Tree Still Selling Lead Apple Puree

In this episode, we dive deep into the pivotal phase known as the "Liquid Stage." Join us as we unravel the challenges, triumphs, and experiences that individuals face during this critical period of their weight loss surgery process. Whether you're considering bariatric surgery, are in the midst of your liquid stage, or just curious about the intricacies of this life-changing path, this episode has something for everyone. Tash and Damo share their invaluable insights, tips, and personal stories. Discover the science behind the liquid diet, the psychological and emotional aspects, and the practical strategies for success during this stage. In "The Bari Chronicles," we aim to provide support, information, and inspiration for anyone connected to the world of weight loss surgery. This episode, focused on the liquid stage, is your guide to conquering this unique phase of the journey and ultimately achieving your health and wellness goals. Tune in to "The Bari Chronicles" as we navigate the Liquid Stage of Weight Loss Surgery, sharing stories of hope, resilience, and transformation. Subscribe now and be a part of the bariatric community's inspiring journey toward a healthier future.

Aseptic Fruit Purees are here to discuss the comparison of fruit purees vs fruit concentrates. When it comes to flavoring your beers, puree vs concentrate is a question many brewers ask. We would like to help by showing the pros and cons of both. We will be addressing flavors, yields, cost, production, and any other questions. We will also discuss non-alcoholic beverage ideas and flavor trends. Phil Lauchland- Aseptic Fruit Purees Representative and Brewing Consultant I have a BS degree in Enology. I have been in the fruit, wine, distilling, and brewing industry for over 15 years. I grew up in a farming family of vineyards in Lodi, Ca. I started making wine with my dad. Before I knew it, I was graduating from Fresno State with a BS degree in Enology. I was a winemaker at Garba Wine Company and Vie-Del Company before I transitioned to beer. I was a brewer for Full Circle Brewing. As I was brewing there, I've got connected with Aseptic Fruit Purees by being a customer. Then one day I was offered an the opportunity with AFP and here I am! I've been loving connecting with other brewers in this position. I get to talk shop and share ideas for a living. Oh! and sell fruit puree. haha Spencer Moore- Brewer I began my career in 2015 at Calverley's Brewery in Cambridge, UK. It was a very traditional cask brewery. Through my time there, Calverley's grew significantly, and started brewing more modern and Americanized styles. I believe we were the first in Cambridge city limits to brew a hazy IPA. I moved back to the states in 2018 and went to Line Creek Brewing in Peachtree City, GA. I began my time there working in the cellar, learning packaging, and doing pilot brewing on their small system. Eventually found myself moved into the Head Brewer position. Moved to Ohio in the summer of 2020 to take on a brewing position at Wolf's Ridge Brewing in Columbus, OH. There I took on the role of a Lead Brewer of their production facility. I was then the Production Manager for Lock 27 Brewing in Dayton, OH. From January 2022 until January 2024. Also, I have my brewing certification through the Institute of Brewing and Distilling out of the UK. Join us in-person for CBP Connects | Half workshop, half networking Portland, ME | June 10-12, 2024 Register now: cbpconnects-portland.eventbrite.com

The highlights from the Matt & Jerry Show, March 21, 2024... See omnystudio.com/listener for privacy information.

Your favorite doctor and dietitian duo is here to review the post bariatric surgery diet progression, with an emphasis on everyone's favorite stage- puree! They provide tips and tricks on getting through this sometimes challenging phase and the reasoning behind a surgical diet progression. They hope this helps get you through one small part of your exciting weight loss journey!

Jules is doing dry January, and Uncle Brad is trying to be supportive. In this episode we cover the Belini (and the Frozen Bitter Bellini). A drink created out of a love for art, peaches, and prosecco. Uncle Brad gives us the interesting history of Guiseppe Cipriani, inventor of the Belini and a famous appetizer (Uncle Brad's favorite appetizer). Jules then teaches us how to make better frozen drinks. There are a lot or recipes out there, this is the original Bellini (original) Makes 4 1 lbs of white or yellow peaches (about 3) blanched and peeled (16oz of frozen will do) 1 bottle of prosecco, DOC or DOCG  4 tsp of cherry juice Make puree in a food processor, using a blender will create too much air. Puree until smooth Pour ½ bottle of prosecco into a pitcher and add 1 cup of puree and mix and 4 tsp of cherry juice. Add simple syrup to taste.  Add 3 ounces of prosecco to 8 oz flute glass (FYI, you will have enough for 4 3oz pours) so if you have friends over, great! IN TODAY's example. I used 16 oz of frozen, yellow peaches, 1/2oz simple syrup and put it in the food processor.  I then added ½ bottle of prosecco to my pitcher… and added the peach puree to that. Stirring, with a little compassion, so I don't fizz it up. Frozen Bitter Bellini (mocktail) ½ cup frozen peaches ½ oz fresh lemon juice ½ oz honey syrup 1 oz Aperol (or NA substitute) Mix in blender Handful of crushed ice Add 4 oz prosecco (or NA substitute) TIP: Making a better frozen drink The Art of Drinking IG: @theartofdrinkingpodcast  Jules IG: @join_jules TikTok: @join_jules  Website: joinjules.com Brad  IG: @favorite_uncle_brad This is a Redd Rock Music Podcast IG: @reddrockmusic www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

It's easy enough to say “All is one” and contemplate this idea intellectually. But what happens when you actually merge into “divinity puree”? What changes when you consciously experience that you are, and always have been, the divine beings that previously seemed so far above you? I describe how this profound merging has transformed my life in this 12-minute episode, and talk about the paradigm-shattering ayahuasca ceremony that opened me to it. I also give you some tips on how you can experience “divinity puree” for yourself! Resources Check out my #1 Amazon bestseller: Instant Divine Assistance: Your Complete Guide to Fast and Easy Spiritual Awakening, Healing, and More.  Available as an audiobook narrated by yours truly. (FREE if you're not yet an Audible member!) Also available as an eBook, paperback, and hardcover starting at $3.99, and included with Kindle Unlimited. Every month, I give away a free one-year Awakening Plus membership to an “Awaken, Heal, and Thrive!” listener. Click here to enter! Free mini-course: Instant Divine Assistance: Your Free Guide to Fast and Easy Awakening and Healing “Awakening Plus” online membership  

Imgur albumSpecial Ingredients - PartridgeSpecial Equipment - NonePoached pears -2 cups red wine4-6 firm pears, peeled1 cinnamon stick6 allspice berries1 nutmeg nut6 cardamom pods4-6 clovesThe zest and juice of 1 orange (or two if you don't have any dried orange slices)3 dried orange slices2 tablespoons honeyAdd all the ingredients, sans the pears, in a pot and bring to a boil and dissolve the honey. Reduce to a simmer and add the pears to the liquid. Cover and simmer for 30 minutes, occasionally turning the pears so they get evenly stained by the wine. After 30 minutes, remove the pears from the liquid to cool. Strain out the solid bits from the wine sauce and return to the heat and bring to a simmer. Reduce the sauce by half and add 2 tablespoons of butter. This can be spooned over the pears when served. Butternut squash puree -Peel the squash, cut in half, and remove the seeds and pulp. Put 2 tablespoons of butter in the cavity, wrap the squash with foil, and roast in a 325ºF oven for 2 hours. Remove from oven and open the foil to allow it to cool. Puree with a hand mixer and put the puree into a sauce pan on medium heat. Add 2-3 tablespoons of maple syrup and whisk to incorporate. Walnuts and cranberries -In a small skillet, bring 2 tablespoons of butter to foaming. Add a handful each of walnuts and dried cranberries and toss to coat in the butter. Add a half teaspoon of chili powder and a tablespoon of maple syrup, sorghum syrup, or brown sugar. Cook until brown, soft, and sticky. Keep on low heat to prevent them from sticking too aggressively to the pan before serving. Broccoli trees - slice a head of broccoli length-wise from the canopy to the trunk to make segments about a half inch in thickness. Place them on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 20 minutes in a 400ºF oven, or until singed and brown along the edges. Poultry- season a whole chicken with olive oil, salt, and pepper and dot the skin with butter. Roast uncovered for 3 hours at 325ºF. In the last half hour, increase the temperature to 400ºF to crisp the skin and to get the oven up to temperature for the broccoli, which will go in after the chicken is done. When the chicken is lightly browned and the internal temperature has reached at least 165ºF, remove it from the oven and put the lid on. This will stay piping hot for at least 45 minutes, which is enough time to prepare the other components of the dish.

We talk about the inportance of listening or whatever Rich said? --- Support this podcast: https://podcasters.spotify.com/pod/show/whosoncall/support

 Again, a huge scandal in the USA, very poisoning heavy metals (arsenic, mercury) found in popular Baby food…The government of the USA is suing the biggest baby food producer for poisoning our babies…It is so easy to make your own baby food that is delicious and very healthy!You need just a good blenderAnd then you make puree within 1 minute!!!Out of:Bananas applespeachesnectarinesstrawberriesgrapesceleryspinachsweet bell pepperscucumberszucchinischerry tomatoes (never cook tomatoes, cooked tomatoes are total acid)mangoessnap peas (imported)Potatoes (you cook them first)You can add your breast milk or water to it… Done!!!For instance, 4- to 6-month-old.Puree from Peas… out of the fridge, don't cook them….BananaAvocadoBaked sweet potatoCarrots…7 to 9 monthsPumpkin (cook them) with thymeSpinach with white yamsBeetsBlueberryPotatoes, carrots, peasPapayaDon't feed your baby meat, fish, poultry because these are total acid and unhealthy. And never give your baby white sugar!!Let your baby be a vegan!!!My video: Never buy ready-made baby food! https://youtu.be/Uv9i50Iz96YMy Audio: https://divinesuccess.net/wp-content/uploads/2021/Podcast1/Never-buy-ready-made-baby-food.mp3

Eduskuntapuolueiden ehdokkaat ovat kasassa, kun myös EU-komissaari, SDP:n Jutta Urpilainen vahvisti lähtönsä presidenttikisaan. Pääseekö takamatkalta mukaan? Mitä naisäänestäjät tekevät? Mikä ratkaisee vaalit? Presidentinvaalien asetelmaa arvioivat politiikan taustavaikuttajat, jotka olivat aiemmissa vaaleissa keskeisissä rooleissa. Studiossa ovat viestintätoimisto Ellun Kanojen toimitusjohtaja, kokoomuksen entinen puoluesihteeri Taru Tujunen, ammattijärjestö Talentian yhteiskuntavaikuttamisen johtaja Jenny Suominen (sd.) ja vihreiden entinen puoluesihteeri Panu Laturi. Toimittajana on Antti Pilke.

Creating a magical practice doesn't have to be complicated or carefully curated. What if we strived for authenticity in our practice rather than perfection? Engaging in simple daily rituals is arguably more impactful and more enjoyable than embarking on the occasional complicated craft. Remove the limiting expectations and allow yourself to settle into an authentic (possibly messy) practice of your own making. Ponder how this might look in your own life while we enjoy nature's  perfection on this incredible fall day! What am I Reading?Hester by Laurie Albanese  Soul Boom: Why We Need a Spiritual Revolution by Rainn Wilsonhttps://podcasts.apple.com/us/podcast/the-rich-roll-podcast/id582272991?i=1000609269157What's for Dinner?Carrot Ginger SoupIngredients:1 tablespoon olive oil1 yellow onionGarlic (how many cloves make you happy?)1-2 tablespoons fresh grated ginger2 lbs carrots 4 cups veggie broth1 tablespoon apple cider vinegarMaple syrup to tasteSalt & Pepper to tastePumpkin seeds and goat cheese (optional)Instructions: Sauté onions in olive oil until translucent. Add garlic and ginger, cook 1-2 minutes. Add chopped carrots, cook ten minutes. Add broth and vinegar, bring to boil, simmer for 20-30 minutes. Puree with immersion blender or by adding to a regular blender. Add salt, pepper, and maple syrup to taste. Top with pumpkin seeds and goat cheese. Rosemary BiscuitsIngredients:2 cups flour2 teaspoons baking powder1 teaspoon salt4 tablespoons vegan or regular butter1 cup milk of choice1 tablespoon chopped fresh rosemaryDirections: Heat oven to 425 degrees F. Mix together dry ingredients, cut in butter, add milk and form a stiff dough. Knead gently on floured surface. Roll dough and use a mason jar lid to create biscuit rounds. Bake on lined baking sheet for 10-15 minutes. Brush with melted butter. Enjoy!Chocolate Avocado PuddingIngredients:2 ripe avocados1/3 cup cocoa powder1/4 cup maple syrup1/2 cup non-dairy milk1 1/2 teaspoon maple syrupDirections: Blend ingredients together in high speed blender or food processor. Chill, enjoy! 

AP correspondent Shelley Adler reports about Fruit Pouch-lead

Today's Magic With Gadgets daily recipe is Instant Pot Pumpkin Puree.Here is are new The Complete Air Fryer Cookbook which you can Buy here: https://geni.us/CompleteAirFryerUS/opt/0?iguid=HVVb1illFkuid83mX2_Qag&TRACK=defaultYou can also head over to our podcast page to explore all recipes in this season and quickly access free printable recipe cards for each recipe mentioned.If you want more great episodes like this one, don't forget to subscribe to our Podcast, and join our weekly newsletter at recipethis.com/newsletter.  Thanks so much for listening, Sam & DomX

Enjoy this fall flavor. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Julie shares about the magic soup what cured her when she was beginning to get a soar throat and a heartwarming story about her older son. Then the moms recap more of Riverdale and Val shares a story about one of the most devastating things her son has ever said to her. Magic Soup Recipe 1 carton of unsalted bone broth 2 cloves of garlic half an onion 4 carrots, peeled and chopped 1 finger of garlic 1 tablespoon of turmeric 2 bay leaves pinch of salt hot pepper flake juice of 1 orange Boil everything until soft. Remove the ginger and bay leaves. Puree and serve over rive or pastina. If your kids do this crazy, ridiculous, obnoxious stuff too, just know - you are not alone! Come hang out with us on Facebook and Instagram. If you've got a story you'd like to share with us, send us an email to julie@vermontmoms.com, we'd love to hear it! And, don't forget to rate and review this podcast and subscribe so you know exactly when each new episode is released! Until next time….

The Puree stage of the post-operative recovery after a weight loss surgery is most commonly the hardest. The texture alone is enough to turn you off eating food, but I have some strategies to help. The post-op stages are often mind over matter with a huge goal of healing the staple line for a complication free recovery. Remember these podcasts are not a replacement for individual advice with a healthcare professional - please seek advice for your own situation as these podcasts are here to support you with reminders and tips to navigate these stages. Let's chat: Work with me 1:1 by learning about my coaching: https://simpleandeasynutrition.com/apply.html Website: https://www.thebariatriccollective.com.au/ Instagram: @thebariatriccollective Facebook: https://www.facebook.com/thebariatriccollective Email: suraya@thebariatriccollective.com.au Free Downloads: Causes of Weight Regain Graphic Download a Free Three Day Meal Plan with Recipes DISCLAIMER The advice provided in the podcast is general in nature and is not intended to constitute or substitute for dietetics, nutrition, professional or medical advice. You should not rely on the information presented here as medical advice. It is important to consult a medical professional for personalised medical or dietetic advice for your specific circumstances.

Here's what to expect on the podcast:What creative strategies do parents use to incorporate vegetables into their children's meals?Which vegetables can easily mix into various dishes without significantly altering the taste?Why parents should consider incorporating freeze-dried food into their family's diet?What recipe ideas allow parents to incorporate vegetables discreetly without their kids realizing it?And much more! From The Essential Food Storage Cookbook: Pinto Bean Brownies Recipe¾ cup cocoa1 cup vegetable oil (other oils can be used)4 eggs1 cup brown sugar1 cup white sugar2 tsp vanilla1 ½ cups flour (you can also us ½ whole wheat and ½ white flour)1 ½ tsp salt1 tsp baking powder1 can of pinto beans2 tbsp milk1 ½ cups semi=sweet chocolate chips½ cup chopped walnuts or pecans (optional)Preheat oven to 350 degrees F.Combine cocoa, oil, eggs, brown sugar, white sugar, and vanilla in a large bowl until well-blended.Add flour, salt, and baking powder.Puree a can of drained pinto beans with 2 tbs milk.Add pureed pinto beans to the batter. Mix well.Fold in chocolate chips and nuts if using.Pour into greased 9x13-inch baking dish.Bake until the toothpick inserted in the center comes out clean. It takes about 30-35 minutes. Connect with Wendi Bergin!Website: https://joyfullyprepared.com/Facebook Group: https://www.facebook.com/groups/joyfulprepInstagram: https://www.instagram.com/joyfulprepper/Facebook: https://www.facebook.com/selfreliantmoms/Container Gardening Course: https://joyfulprep.kartra.com/page/containergardeningcourseDownload Home Storage Checklist: https://www.joyfullyprepared.com/52weeksPowder Milk Booklet: https://joyfullyprepared.com/milk-page/10 Creative Uses for Freeze-Dried Food: https://joyfullyprepared.com/fdfood/Thrive Life Freeze-Dried Food: https://joyfullyprepared.com/thrive-page/

#SistersInLaw dive into the validity of the various defense strategies Trump might use, and how being charged with violating The Espionage Act instead of the Presidential Records Act is so significant.  Then, they look at the pitfalls and potential issues posed by Judge Cannon being the one to handle the case, and explain the Supreme Court's recent reaffirmation of the Indian Child Welfare Act. WEBSITE & TRANSCRIPT Email: SISTERSINLAW@POLITICON.COM or tweet using #SistersInLaw JILL'S RECIPES: Find more click here   CHILLED WATERMELON SOUP One bowl contains 90 calories and almost zero fat. Makes 4 servings. 1-inch piece ginger, peeled and finely chopped 1 tbsp brown sugar 2 limes: one for zest and both for juice 3 cups cubed and seeded watermelon 2 mint leaves, plus more for garnish 1/4 cup sparkling wine (or sparkling water) In a small nonstick skillet, gently sauté ginger, sugar, and zest over medium heat 2 minutes. Add lime juice and simmer until no liquid remains. Transfer mixture to a blender and add watermelon, mint, and sparkling wine. Puree until smooth; strain with sieve into bowl. Chill soup at least 3 hours before serving. For a more elegant version: Divide soup into 2 equal portions. Freeze a portion for 3 hours to make a granité (a slushy of sorts) and chill remaining half for 3 hours. Scrape granité into 4 bowls and pour chilled soup over granité. Garnish with mint leaves; serve immediately. Please Support This Week's Sponsors HelloFresh:  Enjoy 16 free meals plus free shipping with delicious HelloFresh meals delivered right to your door when you go to hellofresh.com/sisters16 and use promo code: SISTERS16 Reel Paper: Get 30% off your first order and free shipping of environmentally friendly paper products when you sign up for a subscription at reelpaper.com/sisters and use the promo code: SISTERS Thrive Causemetics:  For 20% off incredible clean and cause focused beauty products, go to thrivecausemetics.com/sisters and use promo code: JF9FD0X3425M Olive & June: Get 20% off your mani system when you go to oliveandjune.com/sil and use promo code: SIL Get More From #Sisters In Law Joyce Vance: Twitter | University of Alabama Law | MSNBC | Civil Discourse Substack Jill Wine-Banks: Twitter | Facebook | Website | Author of The Watergate Girl: My Fight For Truth & Justice Against A Criminal President Kimberly Atkins Stohr: Twitter | Boston Globe | WBUR | Unbound Newsletter Barb McQuade: Twitter | University of Michigan Law | Just Security | MSNBC

Rach's parsnip puree topped with bacon bits!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Welcome to “I Got My Teeth Back” on the What's The Matter With Me? Podcast I went to the dentist, and he attached some teeth to the posts the periodontist implanted in my jaw. It's been almost two years since I had buck teeth in my mouth, and it is a big change. I made a lot of squash soup, adapting the method for one hand, and I've included the recipe in this post. Shout outs Shout outs to Klaudhopper, who asked about Hoppin Hot Sauce stickers Shout outs to Tall John who called me up after I tweeted about not going to Japan https://twitter.com/johnhoppin/status/1632793064740880384 Teeth These are the images I gave to the lab that fabricated my new teeth when they asked for pictures of what my old teeth used to look like. I have buck teeth again! It's been 2 years since I had my Teeth Knocked Out Goes By Cam Scam Likely probably goes by Cam He calls everyone and no one takes his calls, on the answering machine he's like hey it's me, Cam- Cam Likely Brain Lesions & Disease Progression ‘Usual Suspect' Lesions Appear Not to Cause Most Severe Disability in Multiple Sclerosis Patients Slow I had infusion which is a really long slow injection Roasted Squash Soup Recipe by John Hoppin Roasting winter squashes face up concentrates flavor, and using convection during the roast increases tasty browning reactions. Using an immersion blender makes it easier to puree using only one hand. We eat leftovers for lunch with a grilled cheese sandwich and Hoppin Hot Sauce. Servings8 Servings Cooking Time75 minutes Ingredients 3lbs winter squash, cut in half, seeds taken out 4T unsalted butter Yellow onion, chopped 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 1/4 cup maple syrup salt and pepper, to taste 4 cups stock Instructions Preheat oven to 350 F {or 325 if using convection). Roast pumpkins until easily pierced with a fork, at least 1 hour. Let cool, then scoop out the flesh. Melt the butter in a large, heavy-bottomed pot over medium heat and once it is foamy, add the onion. Cook 5 minutes until soft. Stir nutmeg & cinnamon into the onions. When the smell permeates the room, add the stock. Add squash flesh, bring to a good simmer, stirring. Remove from heat. Leave to steam for a couple of minutes. Puree thoroughly with the immersion blender, using a stirring motion. Be extra-thorough to find any chunks of squash or onion that may be hiding under the surface.. It should be thick. I don't do any extra sieving, so I want to take my time and be sure it is well-pureed. Add maple syrup, and season to taste with salt and pepper. Sonny At Rikers Sonny Rollins got 1-3 years for having a gun. He was searched without cause. In 1952 he was at Riker's Island. He arranged hymns for a hip chaplain at the Protestant Mission House, and he was paroled September 11, 1952 Theme Song The theme song candidate for this month is less jazz & more industrial I am considering whether it might have lyrics, maybe it'll sing the intro part Tiny Tooth Wrench When they reattached them, the radio played Lionel Richie's 80-s smash hit "Hello". Neither the dentist nor his assistant knew the song. Turned out that the dentist was born in 1987. The dentist used a little mini Allen wrench to attach them to the bases. there was pressure, it made my eyes water I have teeth now, so I ate Ramen and spaghetti for the first time since my bridge broke and took my front teeth with it in August 2021 My Gumbo History Cousin Emily came over for gumbo on Saturday I made gumbo at the Rockridge Fish in Market Hall in 2003-4 Last night for dinner i made red sauce italian sausage with leeks This Week's Selfie I Got My Teeth Back

ArticlesPureeRatoncito PerezKannum KannumFollow us on the social medias!http://twitter.com/podofwonder & http://society6.com/podofwonder Danny: http://twitter.com/dannyplaysrpgs & http://dannymakesrpgs.itch.ioMorgan: http://instagram.com/morganthefae & http://twitter.com/morgan_the_faeWorship the ineffable wisdom of Maria and Mike, who aren't on social media

This Berbere-Spiced Roasted Rack of Veal with sweet potato peanut puree, gomen, and shiro is inspired by the flavors of Ethiopia. Berbere is a classic Ethiopian spice blend that includes red chili, fenugreek, coriander, cardamom, and allspice, which perfectly complements the roasted veal rack. This comforting, hearty dish will take your guests on a flavor adventure. This video was produced by The Culinary Institute of America as an industry service to the Trusted Veal from Europe campaign. Get the Berbere-Spiced Roasted Rack of Veal recipe here!

Today's recipe is Homemade Pumpkin Puree For Pies.Here are the links to some of the items I talked about in this episode: #adCutting BoardChef's KnifeHow to Roast Pumpkin SeedsBaking SheetSilicone Baking MatFood ProcessorBlenderFine Mesh SieveCheeseclothHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!),Have a great day! -Christine xo 

Today's NAPODPOMO's MindFULL Musing is my new made up tradition, Souper Sunday! It's November and we just turned the clocks back. The days are gonna be shorter and colder, so today I'm musing on how to warm my insides. Below is a recipe I refer to in the episode: Jane's Butternut Squash and Leek Soup. I also suggest coming up with an intention to set for the week. Let us know if you try to do both! Butternut Squash and Leek Soup2 tablespoons unsalted butter4 leeks with and tender green parts only, coarsely chopped1 celery rib, chopped1 garlic clove smashed1 quart chicken stock1 large butternut squash peeled and cut into 12 inch dice (3 cups)1 tablespoon tomato paste1 large bay leafSea salt and freshly ground pepper14 cup flat leaf parsley leavesCream or milk is optional  (almost never use)Melt the butter in a large heavy saucepan. Add the leeks, celery and garlic and cook over moderate heat, stirring occasionally until softened.Add the stock, squash, tomato paste an bay leaf. Season with salt and pepper and simmer over moderately low heat until all the vegetables are tender about 25 minutes. Discard bay lea. You can leave in or remove the parsley.Puree the soup.  Taste for seasoning.Follow my blog (the inspiration for this podcast) https://themindfullcreative.comDM me on Instagram and let me know what you think! https://www.instagram.com/mindfullconversations/

In episode 20, Kathy shares her method for making pumpkin puree. Find the complete recipe for Pumpkin Puree Recipes mentioned in this podcast: Pumpkin Apple Muffins Pumpkin Waffles Pumpkin Scones Pumpkin Pie Bars Black Bean Pumpkin Chili  In this episode you'll learn: What type of pumpkins are perfect for making pumpkin puree Steps to bake the pumpkins Method for pureeing the pumpkin How to store the puree Ways to use pumpkin puree

Stephen graces the mics for the first time in forever! The guys get into toast, Troy Aikman, Kanye, Taylor Swift and more. Enjoy!Like, Subscribe and share.Instagram: https://www.instagram.com/highlyunapo...Youtube: https://www.youtube.com/channel/UChWm...#podcast​​ #podcasting​​ #podcasts​​ #spotify​​ #podcastlife​​ #podcaster​​ #radio​​ #music​​ #podcastersofinstagram​​ #youtube​​ #itunes​​ #comedy​​ #hiphop​​ #podcasters​​ #love​​ #entrepreneur​​ #applepodcasts​​ #soundcloud​​ #podcastshow​​ #interview​​ #motivation​​ #repost​​ #applepodcast​​ #rap​​ #art​​ #radioshow​​ #newpodcast​​ #dj​​ #bettywhite #UTSUCKSAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Conversations with Robbie Sherman is proud to present our long awaited ep on Chuck and Dorothy Jones animation classic Gay Puree featuring the hosts of the Sass 'N' Sips podcast, Brittany and Lisa. A tale of love lost and then found again in turn of the century Paris, we invite you to explore the scenic country portraits and bustling nightlife of Gay Puree. Pt.1 If you would like to contribute to Brittany's classroom, here is a link to her Amazon Wish-list: https://twitter.com/WithSherman/status/1575343349011288064?s=20&t=opEMrvZDovzXcZ96Ur6klg

Conversations with Robbie Sherman is proud to present our long awaited ep on Chuck and Dorothy Jones animation classic Gay Puree featuring the hosts of the Sass 'N' Sips podcast, Brittany and Lisa. A tale of love lost and then found again in turn of the century Paris, we invite you to explore the scenic country portraits and Bustling nightlife of Gay Puree. Pt. 2 of 2 If you would like to contribute to Brittany's classroom, here is a link to her Amazon Wish-list: https://twitter.com/WithSherman/status/1575343349011288064?s=20&t=opEMrvZDovzXcZ96Ur6klg

Fruit purees are often a staple in restaurant kitchens, especially among pastry chefs and mixologists. Because fresh fruits are seasonal, frozen fruit purees procure that fruit when it is the ripest at its peak season so chefs can have a consistent color, flavor and texture to use that ingredient in various pastry applications or cocktails. Acclaimed pastry chef Michael Laiskonis reveals the value of fruit purees in professional kitchens, and why it is also introduced to chefs early on in culinary schools. Boiron is among the highest quality of frozen fruit purees on the market, with a strong fine food product for nearly four generations. President Alan Boiron shares the history of the freshness of Boiron purees and what's ahead for the future.Follow @mlaiskonis @les_vergers_boiron @wherechefesshop @ingredientinsidersIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/Produced by Haynow Media @haynowmedia http://haynowmedia.com

Fr. Ben sits down with Silvia Vega and Khira Rotty to discuss patron saints, eat some macaroons, and talk about his love for Julia Child and St. Edith Stein. Enjoy! Fr. Ben's recipe for French Macarons (yield: 110) *8.25 cups of ground almond flour *19 egg whites (room temperature) *6 cups plus 3 TBSP of powdered sugar *3 cups of granulated sugar 1.) Puree the almond flour and the powdered sugar in a food processor until the mixture is very fine, then sift at least once. 2.) Whip the egg white in a mixer on medium-high speed, gradually adding the granulated sugar… repeat: GRADUALLY! Beat on high until firm peaks form.  3.) Now begins what is sometimes called “macaronage,” or the process whereby the whites and the almond flour are folded together.  Add 1/3 of the almond flour mixture into the whites, folding it in slowly.  Once all of the almond flour is added, the mixture should look somewhat like lava and form a figure-8 without the ribbon breaking as it falls off the rubber spatula.  4.) Preheat the oven to 300 degrees F. 5.) Pipe onto a sheet pan with parchment paper or silpat (I prefer parchment), spacing about an inch apart.  6.) Pick up the sheet pan and drop it in the counter about 3 times to force out any excess air bubbles in the macaroons.   7.) Let the piped macaroons sit at room temperature, to form a skin, for no less than 30 minutes before baking.  You should be able to touch one without batter sticking to your finger. Bake for 15 minutes. 8.) I suggest making the macaroons and the filling the day before use.  They are better when they stale a bit.  Leave uncovered overnight.  There are thousands of variations, though I prefer the following: rose petal (made with rosewater), pistachio, Nutella ganache, salted raspberry, lavender-lemon, or dulce de leche. 

5 DELICIOUS DINNER RECIPES to support your weight loss: https://www.chefaj.com/5-delicious-lo... ------------------------------------------------------------------------------------ MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?... ------------------------------------------------- If you have any questions you can contact Peggy at PeggyKarp@Earthlink.net FROM PEGGY KARP: I've had over 50 years experience cooking healthy food. I turn 80 in September. I started out in the '60s with macrobiotics. Most recently I've been eating a greens-centered vegan diet with some occasional salmon. A few years ago I designed a 6-week cooking course to help people change their relationship to food. The class is for anyone interested in better health, weight loss, or creative cookery and can help people develop a positive relationship to food. Topics include basic cooking techniques and how to apply them creatively, stocking a healthy kitchen, recipe modification, meal planning, modifying sugar cravings, and mind-body connections, among others. I developed the course just before Covid came along and haven't yet taught it. Meanwhile I am delighted at the opportunity to talk about it on your show! I would also like to spend a few minutes talking about Marshall Rosenberg's theory of non-violent communication, which he describes in a book by the same name. I've been studying and using his techniques with my friends and family for several years and can say without exaggeration that they've been transformative for my relationships. RECIPES: Veggie-mushroom puree One pound maitake and shiitake mushrooms (about half each, or you can do all shiitake if maitake is not available. Could also substitute other mushrooms, but the medicinal qualities may not be as strong). Around 10 ounces each celery, carrots, and onions Toasted pumpkin seeds In quart glass jar, soak 8 oz seeds for 6-8 hours in salt water solution: ½ tsp salt to about 2 ½ cups water. Drain, store uncovered in frig overnight. Sprinkle lightly with 1/16th tsp salt (optional). Line cookie sheet with parchment paper. Spread seeds evenly on sheet. Dry in warm oven, set just high enough so oven stays on, until seeds have a little crunch and smell toasty—around 2 hours. 2 ounces ginger, thinly sliced 2-3 inches turmeric root, thinly sliced 2 quarts water The exact amounts are not important. Slice shiitake stems lengthwise, coarsely chop. Put water in stock pot and add mushroom stems. Turn onto medium heat. While water is heating, chop celery and onions, peel and slice carrots, and add to pot with ginger. Slice shiitake tops, add to pot. Bring to a boil, reduce to gentle simmer. Add turmeric. Slice maitakes, add to pot. Simmer gently for 10 more minutes. Cover, remove from heat, let sit at least 10 minutes. Puree with stick blender. Pour into wide-mouth pint jars, leaving at least ½ inch head room, and refrigerate or freeze. Will keep in fridge at least 2-3 days. Serving size: 1 cup. Makes around 14-16 servings Serving suggestion: dice 3 oz tofu into puree, reheat gently. In serving bowl, mash 1 tsp or so mellow white miso* with a little of the puree. Add the puree/tofu mixture and stir to distribute miso. Serve with generous amounts of chopped cilantro and basil, if available, juice of half a large lemon, and some dulse. *I use Miso Master Organic brand.

After a week's break Jenny & Judith are back to discuss their holiday food highlights, Judith's undercarriage post mammoth cycle and what Jenny said they she immediately regretted...

Welcome to No Disclosure, ladies and gentleman. Your source for the weirdest news all over the world. Dumb criminals, crazy people, pop culture shenanigans, business blunders and everything in between. Listened to all over the world, No Disclosure makes us feel like the wackiness humanity's always up to is just down the street. We are all part of the human tribe, but some members of that tribe.... ....need to take a nap or something. Enjoy! And if you enjoyed this podcast, leave a review on your platform of choice, and head to asylum817.com to learn how you can support the show. ---------------------------------- Want to promote your brand, YouTube channel, Etsy page, charity, event or podcast on the show? I am selling No Disclosure's ad space! Mid roll ads, beginning ads, bottom of the show ads, all of it. Click the link below to get yourself some of that sweet, sweet ad space on the fastest growing weird news podcast on the planet. The podcast that is working hard to take down radio and maybe rule the world if I am feeling saucy. LINK BELOW! https://www.fiverr.com/share/mgzw1R ---------------------------------- DISTROKID AFFILIATE LINK: https://distrokid.com/vip/seven/3128872 --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/nodisclosure/message Support this podcast: https://anchor.fm/nodisclosure/support

Congratulations! You have made it out of the long road of the liquid diet!  Suddenly you get to have puréed tuna and puréed chicken!  Allyson and Cortni talk all about what worked for them and what they loved during phase 2 of the post op diet.  For any questions or to guest spot or share a story of your own, please email us at:  nogutsnoglorypod@gmail.com or find us on instagram @nogutsnoglorypodcast2021.

This episode almost needed a bouncing ball to follow. Or more time stamps. Or fewer time stamps. Or something. There was a lot to process and Adrienne and Jen do their best to break it all down and give their honest takes. From Mouth Wired Shut to wishing their eyes had been shut, they cover it all...something Jake might want to consider doing.