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Happy feast of St. Rita of Cascia! On today’s show, Matt Swaim and Anna Mitchell discuss her patronage of baseball and impossible causes. They also welcome Rita Heikenfeld to share Memorial Day recipes, and hear from Dr. John Cuddeback about a free online course he’s giving on the household and the common good. Plus news, weather, sports and more… ***** Prayer for the Intercession of St. Rita O Powerful St. Rita,rightly called Saint of the Impossible,I come to you with confidence in my great need.You know well my trials,for you yourself were many times burdened in this life.Come to my help, speak for me, pray with me,intercede on my behalf before the Father.I know that God has a most generous heartand that he is a most loving Father.Join your prayers to mineand obtain for me the grace I desire: ***** Fr. Sebastian Walshe’s Summer Reading Picks Kristin Lavransdatter by Sigrid Unset Left to Tell by Imaculee Ilibagiza Who Designed the Designer by Michael Augros ***** RECIPES FROM RITA: Glazed gelatin strawberry pie A straight-forward, vintage recipe, The glaze is a homemade version of store-bought glaze and is better tasting. Gelatin allows the pie to cut fairly easily. Ingredients 3/4 cup sugar2 tablespoons cornstarch1 cup cold water1 pkg, 3 oz, strawberry gelatin4 cups sliced strawberries – measure after slicing 1 pie shell, pre-baked Whipped cream for garnish (optional) Instructions Whisk together sugar, cornstarch and water in a saucepan until smooth. Turn heat to medium, bring to a boil, whisking constantly. Continue to whisk and cook until thick, a couple of minutes.Remove from heat, stir in gelatin until dissolved. Refrigerate just until slightly cooled, about 15 minutes. Pour strawberries into pie shell and pour gelatin mixture over. Refrigerate until set. Serve with whipped cream. ***** Fr. Philip Larrey is online at philiplarrey.com. Hugh Blane is online at clarisconsulting.net and legatus.org. Full list of guestsSee omnystudio.com/listener for privacy information.
Kendra made hard boiled eggs last night at 9pm, but fell asleep and forgot to refrigerate them after letting them sit in cold water.... Can she still eat them??
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 tart is so very buttery and rich yet somehow summery and fresh too! It's the perfect tart to take to a picnic, and if you pack a jar of whipped cream on iceyou'll achieve true picnic hero status. Makes 25cm tart Ingredients: 2 sheets sweet short pastry, or make your own (see below) 200g butter, softened 150g caster sugar 3 medium eggs 200g ground almonds 4 tablespoons plain flour 4 fresh peaches, peeled and quartered 150g fresh blueberries 1 tablespoon liquid honey or maple syrup Instructions: Heat oven to 200 C and place a metal tray in to heat up. Line a 25cm loose bottom tart tin with the pastry. Sweet short pastry is very forgiving so just patch it up as you need to to get full coverage. Prick all over with a fork and chill in the freezer while you make the frangipane filling. To make the filling, cream the butter and sugar until light and creamy. Add in the eggs, beating well between each addition. Stir in the ground almonds and flour and mix until just combined. Spoon the frangipane into the chilled pastry, spreading it evenly. Top with the peaches and blueberries. Place tart on preheated tray and bake for 35 minutes or until filling is set and tart is golden brown. Cool. Brush top with warmed honey or maple syrup before packing up to take to the picnic. Serve slices with whipped cream. Shortcrust pastry 200g plain flour Pinch salt 100g butter 1 egg yolk 2-3 tablespoons ice cold water Blitz the flour, salt and butter in a food processor until it resembles bread crumbs. Drizzle in egg yolk and some of the iced water and continue to pulse and drip in remaining water until it comes together. Turn out on a bench and bring it together to form a disc. Refrigerate for 30 minutes before using to line a tart tin.See omnystudio.com/listener for privacy information.
Let's face it, there's a lot going on right now. The list of causes that need your support seems endless. The amount of news to stay abreast of feels overwhelming. And the amount of time and energy you personally possess feels insufficient. With all the noise in the world, how do we know where to place our focus? Sometimes it seems easier to simply scroll, consume, and repost, but this is not nearly as productive as many of us would like to believe. Instead of starting your day with a social media scan and doom scroll, why not check in with yourself? With a little intention, we can all tune into the frequency of our own hearts and spirits. From this place, it's possible to find the daily work that we're meant to do. Never underestimate how small tasks, done with love and intention, can bring meaningful magic into the world. As we carefully step through the forest of ice and snow, ponder the work of your life. What's yours to do today? What am I reading?The Witches of Bone Hill by Ava MorgynCosy: The British Art of Comfort by Laura WeirWhat's playing on repeatHard Headed Woman by Wanda JacksonWhat's for dinner?Loaded Sweet Potatoes • Sweet potatoes• Protein- chicken, ground Turkey, plant based meat, beans - sautéed with onions and garlic, seasoned to taste • Roasted red cabbage or broccoli• Corn• Topped with avocado or salsa or cheese or sour cream Instructions: Preheat oven to 400 degrees. Wash and scrub potatoes. Pierce potatoes with a fork several times, then place on a lined cookie sheet. Bake potatoes for 45-60 minutes. Prepare protein and sauté or roast veggies. Finish with your choice of toppings: roasted veggies, cheese, guacamole, salsa, sour cream, Greek yogurt, etc.Lemon Chia Seed PuddingINGREDIENTS:3 tablespoons of chia seeds1 cup of plant-based milk almond, soy, or oat milkJuice of 1 lemonZest of 1 lemon1 to 2 tablespoons of maple syrup1 scoop of vegan protein powder vanilla or unflavoredINSTRUCTIONS:Combine 3 tablespoons chia seeds, 1 cup plant-based milk, juice and zest of 1 lemon, 1 to 2 tablespoons maple syrup, and 1 scoop of vegan protein powder in a bowl.Mix thoroughly until well combined.Transfer to a container with a lid and seal tightly.Refrigerate for at least four hours or overnight.Support the show
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In this episode of Don't Eat Poop!, our hosts Matt and Francine are going through the things we put in our refrigerator that don't actually need to be in there.Prepare to be surprised about some of the 20 food items they cover. We for sure thought they had to be refrigerated, but it turns out they don't.In other cases, you'll discover that putting these items in the refrigerator is not only unnecessary but can actually lower the quality of the product, so that's a big no-no.This episode is for you, Lynn.In this episode:
In this episode we will discuss food safety at the holidays. From prep to serving there are important tips to remember to ensure a toxin free meal for everyone! Parties, family dinners, and other gatherings where food is served are all part of the holiday cheer. But the joy can change to misery if food makes you or others ill. Typical symptoms of foodborne illness, also known as food poisoning, are vomiting, diarrhea, and flu-like symptoms, which can start anywhere from hours to days after contaminated food or drinks are consumed. The symptoms usually are not long-lasting in healthy people — a few hours or a few days — and usually go away without medical treatment. But foodborne illness can be severe and even life-threatening to anyone, especially those most at risk: older adults infants and young children pregnant people people with diabetes, HIV/AIDS, cancer, or any condition that weakens their immune system people who take medicines that suppress the immune system; for example, some medicines for lupus, psoriasis and rheumatoid arthritis The good news is that practicing four basic food safety measures can help prevent foodborne illness. 1. Clean: The first rule of safe food preparation in the home is to keep everything clean. Wash hands with warm water and soap for 20 seconds before and after handling any food. To help you remember, it takes about 20 seconds to sing "Happy Birthday" two times. Wash food-contact surfaces (cutting boards, dishes, utensils, countertops) with hot, soapy water after preparing each food item and before going on to the next item. Rinse fruits and vegetables thoroughly under cool running water and use a produce brush to remove surface dirt. Do not rinse raw meat and poultry before cooking. Washing these foods makes it more likely for bacteria to spread to areas around the sink and countertops. 2. Separate: Don't give bacteria the opportunity to spread from one food to another (cross-contamination). Keep raw eggs, meat, poultry, seafood, and their juices away from foods that won't be cooked. Take this precaution while shopping in the store, when storing in the refrigerator at home, and while preparing meals. Consider using one cutting board only for foods that will be cooked (such as raw meat, poultry, and seafood) and another one for foods that will not be cooked (such as raw fruits and vegetables). Keep fruits and vegetables that will be eaten raw separate from other foods such as raw meat, poultry or seafood — and from kitchen utensils used for those products. Do not put cooked meat or other food that is ready to eat on an unwashed plate that has held any raw eggs, meat, poultry, seafood, or their juices. 3. Cook: Food is safely cooked when it reaches a high enough internal temperature to kill harmful bacteria. Color is not a reliable indicator of doneness. Use a food thermometer to make sure meat, poultry, and fish are cooked to a safe internal temperature. To check a turkey for safety, insert a food thermometer into the innermost part of the thigh and wing and the thickest part of the breast. The turkey is safe when the temperature reaches 165ºF. If the turkey is stuffed, the temperature of the stuffing should be 165ºF. (Please read on for more pointers on stuffing.) Bring sauces, soups, and gravies to a rolling boil when reheating. Cook eggs until the yolk and white are firm. When making your own eggnog or other recipe calling for raw eggs, use pasteurized shell eggs, liquid or frozen pasteurized egg products, or powdered egg whites. Don't eat uncooked cookie dough, which may contain raw eggs and raw flour. 4. Chill: Refrigerate foods quickly because harmful bacteria grow rapidly at room temperature. Refrigerate leftovers and takeout foods — and any type of food that should be refrigerated — within two hours. That includes pumpkin pie! Set your refrigerator at or below 40ºF and the freezer at 0ºF. Check both periodically with an appliance thermometer. Never defrost food at room temperature. Food can be defrosted safely in the refrigerator, under cold running water, or in the microwave. Food thawed in cold water or in the microwave should be cooked immediately. Allow the correct amount of time to properly thaw food. For example, a 20-pound turkey needs four to five days to thaw completely when thawed in the refrigerator. Don't taste food that looks or smells questionable. A good rule to follow is, when in doubt, throw it out. Leftovers should be used within three to four days. Bonus Tip: Use Care with Stuffing! Whether it is cooked inside or outside the bird, all stuffing and dressing must be cooked to a minimum temperature of 165ºF. For optimum safety, cooking your stuffing in a casserole dish is recommended. Stuffing should be prepared and stuffed into the turkey immediately before it's placed in the oven. Mix wet and dry ingredients for the stuffing separately and combine just before using. The turkey should be stuffed loosely, about 3/4 cup stuffing per pound of turkey. Any extra stuffing should be baked in a greased casserole dish. (CREDITS: FDA)
Christmas brined chicken or turkey Cook time: 35 minutes Prep time: 24 hours Serves: 6-8 people 1 sized 18 chicken or small turkey 2 bay leaves 2 lemon, crushed 10 peppercorns 5 star anise pods 5 ltr water 250gm uniodised salt 1 tbsp flaky salt 2 tbsp Dijon mustard 2 tbsp sunflower oil Firstly, clear some room in your fridge to fit a large pot or container. Make up the brine by combining 1/2 the water to the salt into a pot and gently heat until the salt is dissolved. The water doesn't need to boil. Once the salt has dissolved, add the the rest of the water to the brine followed by the rest of the ingredients, allow to cool. Take the chicken or turkey, removing any giblets and rinsing off any excess blood. Place into a pot and then cover with the brine. Refrigerate for 12 hours. After this time, remove the bird and rinse off the excess brine. Pat dry and brush with Dijon mustard, then sprinkle over the salt. Preheat an oven or wood fired oven to 200*c. Place the chicken into the middle of the oven. Cook until the internal temperature of the chicken / turkey reaches 75*c in the centre of the bread. Remove and allow to rest breast down for at least 10 minutes before carving. LISTEN ABOVESee omnystudio.com/listener for privacy information.
Welcome back Libration Nation! This week, we're delving into a classic piece of Southern writing with The Prince of Tides by the remarkable Pat Conroy. My guest this week is the amazing, award winning author, Laura Elliott, who I had the pleasure of interviewing while we both were attending the Virginia Library Association Conference last month. Laura really helped us hit a home run with tying the drink in, because she owns a copy of Pat Conroy's cookbook, and shared with me the recipe for Pat Conroy's Iced Fruit tea!Laura shared with me the ways that Pat Conroy impacted her writing, particularly her historical fiction novel Louisa June and the Nazis in the Waveswhich is set in tidewater Virginia and also won the Virginia Library Association Cardinal Cup Award in 2023. Listening to Laura talk about the historical events that framed her story while looking out at the water of Norfolk, realizing how close we were to where those events occurred, is something I don't think I'll ever get overLaura, also known L. M. Elliott was an award-winning, Washington-based magazine journalist, primarily covering women's issues, before becoming a New York Times best-selling author of historical and biographical fiction. Her novels explore a variety of eras (the Italian Renaissance, American Revolution, Great Depression, WWII, and the Cold War), and are written for a variety of ages.These works have won the Scott O'Dell Award for Historical Fiction, VLA's Cardinal Cup, and the Grateful American Book Prize; and been named NCSS/CBC Notables (National Council of Social Studies/Children's Book Council), Bank Street College of Education Best Books, Kirkus Bests, Jr. Library Guild Gold Selections, and received many starred reviews. Elliott holds a BA from Wake Forest University and a master's in journalism from UNC-Chapel Hill. She is a lifelong Virginian and history-lover.Laura Elliott shares a touching recount of her personal encounter with Pat Conroy, capturing his gracious spirit and the profound impact he had on her craft. Their conversation, much like Conroy's novels, was rich with storytelling and an appreciation for the nuances of human experience. In discussing "The Prince of Tides," Laura elaborates on the intricate themes and Southern settings that Conroy brings to life. The novel's protagonist, Tom Wingo, narrates a saga interwoven with familial struggles, the haunting legacy of mental illness, and the eternal tug of the natural world against societal constraints. Conroy's narrative prowess shines through as he paints vivid, albeit sometimes tragic, tapestries of life in the South. Laura segues this conversation into reflections on her own works, particularly her upcoming book Truth, Lies, and Questions in Between, showcasing how her journalistic roots and Conroy's influence weave into her storytelling style.Our conversation was not just about storytelling but also about the power of narratives to heal and connect. Books, like the tea we shared, offer a therapeutic escape—a thread of connection through time. As we hold onto these stories, let's remember how they can offer clarity in our storms, much like the stars guiding characters in Laura's story.If you enjoyed this episode, share it with friends, leave us your thoughts, and subscribe for more enriching discussions. Until next time, keep your tea iced and your bookshelf stocked!Pat Conroy's Iced Fruit Tea (makes 3 quarts)4 tea bags1 lemon1 orange, sliced, plus more for garnish1/2 pint strawberries or raspberries, plus more for garnish1 cup cubed fresh pineapple, plus more for garnish1. Place the tea bags in a large heatproof pitcher. Using a vegetable peeler or small paring knife, remove the rind from the lemon, being careful not to include any of the bitter white pith. Cut into strips and reserve. Juice the lemon and reserve.2. In a kettle, bring 10 cups fresh, cold water to a rolling boil. Pour over tea bags and let steep for 10 to 15 minutes, depending on your preference. Remove the tea bags and discard. Add the lemon rind, lemon juice, and other fruits. Refrigerate overnight.3. Strain the fruit from the tea and discard. Pour the tea over ice cubes and garnish with a pineapple cube, an orange slice, or a strawberry.In this EpisodeLaura's WebsiteLouisa June and the Nazis in the Waves by LM ElliottTruth, Lies, and the Questions in Between by LM ElliottSouthern Festival of the BookBoozy BooksellersPat Conroy CookbookGreat Santini by Pat ConroyMy Episode with Lisa Varga, VLA director and Library Journal's 2024 Librarian of the Year
A reduced fat podcast. Best if used by November 2028.* *Refrigerate after opening.
Cheesy and Fondue learn about ancient cheese. We talk about a mummy in China, an Egyptian tomb and a bog in Ireland. We learn about a cute cheeseball; and of course, we tell a very cheesy joke!Find us at www.justcheesy.com and everywhere you enjoy social media! https://linktr.ee/JustCheesy***Newsly is the sponsor of this episode! Go to https://newsly.me to download the free app and listen to articles, podcasts and digital radio! Get a FREE 1-Month Premium Subscription by using promo code CHEESY. Start listening today! ***Why is cheddar the most dangerous of all the cheeses? Because it is very sharp!Show Notes https://www.mpg.de/8010087/Bronze-Age-cheesehttps://www.nationalgeographic.com/science/article/tarim-basin-mummy-cheese-microbe-kefirhttps://www.atlasobscura.com/articles/mummy-cheese-discoveryhttps://luxeadventuretraveler.com/bitto-storico-cheese/#commentshttps://www.earth.com/news/worlds-oldest-cheese-bacteria/https://www.bbc.com/news/world-africa-45233347#https://www.washingtonpost.com/news/morning-mix/wp/2016/06/14/man-finds-22-pound-chunk-of-butter-estimated-to-be-more-than-2000-years-old-in-irish-bog/This Week in Cheesehttps://www.food.com/recipe/mummy-shaped-cheese-ball-533522Fondue's famous cheeseball recipe: 1 - 8 oz package cream cheese 1 - 12 oz package shredded cheese (Fondue prefers cheddar) 1 - 1.4 oz package Knorr Vegetable mixMix together the cream cheese, vegetable mix and half the shredded cheese. Form into a ball and roll in the remaining shredded cheese. Refrigerate for 1-2 hours. Serve with crackers. Voila! Instant cheeseball and party favorite!
This short film was part of HollyShorts this year. Depression is a hard subject for people to talk about, but it has become more and more open in discussions and people are becoming more and more aware. I really enjoyed chatting with Courtney Dixon about her documentary, it was done very well and takes a new approach to depression. I hope you can all check it out someday when it is available to stream. Bloody Mary (food.com): Ingredients 3 c tomato juice 3 tbsp lemon juice 3 tbs lime juice 1 tbsp prepared horseradish 1 1⁄2 tbsp Worcestershire sauce 1⁄4 tsp garlic powder 3⁄4 tsp Tabasco sauce 3⁄4 tsp celery salt 1⁄2 tsp coarse black pepper 1⁄3cup pickle juice 1 oz vodka, per drink Directions In a blender combine the tomato juice, lemon juice, lime juice, horseradish, Worcestershire sauce, garlic powder, pickle juice, and hot sauce and process until smooth. Transfer to a nonreactive container and add celery salt and black pepper, to taste. Refrigerate until thoroughly chilled, at least 2 hours and up to overnight. When ready to serve, fill each glass with ice. Add 1 ounce of vodka to each glass, then fill the glass with the bloody mary mix. Stir well, and garnish each glass with your favorite veggie, pickle, celery, pickled green bean, or a pickled okra. Depression is a Beast Drinking Game Drink every time... you say something negative about yourself or think a negative thought, then make a joke. As always, drink responsibly and with others. Follow or subscribe wherever you listen to the podcast. Follow me on Instagram and Twitter at @Line_Drunk. --- Support this podcast: https://podcasters.spotify.com/pod/show/linedrunk/support
In this week's episode, Kayla and Taylor get on their feminist soapboxes and discuss Rachel Yoder's 2021 novel Nightbitch. Topics include feminine rage, all-consuming motherhood, women supporting women (yay Jen!), the divine power of women, and perpetuating gender roles and stereotypes in children. Plus, we talk about the upcoming movie adaptation.This week's drink: Bloody Mary via food.comINGREDIENTS (for 2 drinks):1 cup tomato juice1 tablespoon lemon juice1 tablespoon lime juice1⁄3 tablespoon prepared horseradish1⁄2 tablespoon Worcestershire sauce1⁄8 teaspoon garlic powder1⁄4 teaspoon Tabasco sauce1⁄4 teaspoon celery salt¼ teaspoon coarse black pepper1⁄8 cup pickle juice1⁄3 ounce vodka, per drinkINSTRUCTIONS:In a blender combine the tomato juice, lemon juice, lime juice, horseradish, Worcestershire sauce, garlic powder, pickle juice, and hot sauce and process until smooth. Transfer to a nonreactive container and add celery salt and black pepper, to taste. Refrigerate until thoroughly chilled, at least 2 hours and up to overnight.When ready to serve, fill each glass with ice.Add 1 ounce of vodka to each glass, then fill the glass with the bloody mary mix. Stir well, and garnish each glass with your favorite veggie, pickle, celery, pickled green bean, or a pickled okra.Current/recommended reads, links, etc.:Bunnicula by James HoweThe Night Circus by Erin MorgensternBecoming Little Shell by Chris La TrayWhat Moves the Dead by T. KingfisherSubscribe to our Patreon, where we discuss “lower-case-l” literature and have a silly good time doing it! Follow us on Instagram @literatureandlibationspod.Visit our website: literatureandlibationspod.com to submit feedback, questions, or your own takes on what we are reading. You can also see what we are reading for future episodes! You can email us at literatureandlibationspod@gmail.com.Please leave us a review and/or rating! It really helps others find our podcast…and it makes us happy!Purchase books via bookshop.org or check them out from your local public library. Join us next time as we discuss Frankenstein by Mary Shelley
By all accounts, Jennifer and Michael Blagg were the perfect couple and the envy of their friends. Michael had a great job and was devoted to his wife and adorable 6-year-old daughter, Abby. But when Michael came home from work on November 13, 2001, to find his wife and daughter missing and bloodstains in the bedroom, his world was shattered. What unfolded in the coming months was a shocking story of a man leading two lives, one public and one private. Begging the question, can you ever really know anyone?Support on on Patreon and listen to both parts today.Today's snack: Rocky Mountain Avalance Bars (no-bake)4 (24 oz )cups white chocolate chips3/4 (6.6 oz) cup peanut butter3 cups rice krispies3 cups mini marshmallows1/2 cup crushed pretzels1 cup semi-sweet chocolate chips-------------------------------------------Place semi-sweet chocolate chips in the freezer for at least 15 minutes.Line a 9 x11 pan with parchment paper.Melt peanut butter and white chocolate chips in the microwave for 90 seconds at 50% power, stir, and repeat for another 90 seconds, at 50% power. Stir until smooth.Stir in pretzels, mini marshmallows, rice krispies, and semi-sweet chocolate chips.Pour into the prepared pan and press down firmly. Sprinkle lightly with flaked salt, if desired. Refrigerate until firm, about 1 hour.Note: Every microwave is different; white chocolate can seize quickly, so use caution, and start slowly.Sources:Francis, Eric. (2008). Taken From Home: A Father, a Dark Secret, and a Brutal Murder. St. Martin's Paperbacks. Scott, Robert. (2014). Killer Dad. Pinnacle Books.https://www.cbsnews.com/video/dark-side-of-the-mesa-1/ 48 Hours fredhutch.org/en/news/center-news/2018/07/endometriosis-linked-to-childhood-abuse.htmlhttps://pluto.tv/us/on-demand/series/61247028d343140013d47185/season/19/episode/61259a4cd24f5e00135eb982https://people.com/crime/juror-marilyn-charlesworth-sued-for-overturned-murder-conviction/https://www.peacocktv.com/watch/playback/vod/GMO_00000000393628_01/e4b2258c-90c7-35d0-a545-387bcefb55f6https://www.visitgrandjunction.com/plan-your-visit/about-grand-junction/https://www.gjsentinel.com/county-suicide-rate-higher-than-state-national-averages-study-finds/article_11e96bda-2d6a-11ee-a2a3-273ec7080fcf.htmlhttps://www.9news.com/article/news/local/michael-blagg-trial/i-was-under-a-lot-of-stress-michael-blagg-addresses-behavior-after-wifes-murder/73-532626109
The Brittany's (Furlan and Schmitt) stop by the kitchen to talk about their podcast, This is the Worst Podcast, over some fruit sandwiches, cold soup, and kimchi. We chat about OCD, Open Tabs, and exactly how big Tommy really is. You'll be shocked. Follow Brittany Furlan: https://www.instagram.com/brittanyfurlan Follow Brittany Schmitt: https://www.instagram.com/brittanyschmitt 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. Don't miss out on all the action this week at DraftKings! Download the DraftKings app today! Sign-up using https://dkng.co/burning or through my promo code BURNING. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg 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 Watermelon & Feta Sandwiches with Gazpacho and Pineapple Kimchi Watermelon & Feta Sandwiches: Ingredients: * Seedless watermelon * Feta Cheese Block * Arugula * Prosciutto * Peeled and sliced mini cucumber Steps: 1. Slice watermelon and cucumbers into thin slices 2. Layer with feta, arugula, prosciutto and cucumber Gazpacho Ingredients: * 2 LBS ripe Roma tomatoes * 1 small cucumber * 1 medium green bell pepper * ½ red onion * 2 small garlic cloves * 3 TBS olive oil * 2 TBS sherry vinegar * 1 tsp salt * ½ tsp freshly-cracked pepper * ½ tsp. ground cumin * 1 thick slice of soaked white bread * Crème Fresh Steps: 1. Combine all ingredients today and blend until fully mixed 2. Refrigerate for a few hours to chill prior to serving 3. Garnish with parsley and crème fresh Learn more about your ad choices. Visit megaphone.fm/adchoices
The Brittany's (Furlan and Schmitt) stop by the kitchen to talk about their podcast, This is the Worst Podcast, over some fruit sandwiches, cold soup, and kimchi. We chat about OCD, Open Tabs, and exactly how big Tommy really is. You'll be shocked. Follow Brittany Furlan: https://www.instagram.com/brittanyfurlan Follow Brittany Schmitt: https://www.instagram.com/brittanyschmitt 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. Don't miss out on all the action this week at DraftKings! Download the DraftKings app today! Sign-up using https://dkng.co/burning or through my promo code BURNING. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg 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 Watermelon & Feta Sandwiches with Gazpacho and Pineapple Kimchi Watermelon & Feta Sandwiches: Ingredients: * Seedless watermelon * Feta Cheese Block * Arugula * Prosciutto * Peeled and sliced mini cucumber Steps: 1. Slice watermelon and cucumbers into thin slices 2. Layer with feta, arugula, prosciutto and cucumber Gazpacho Ingredients: * 2 LBS ripe Roma tomatoes * 1 small cucumber * 1 medium green bell pepper * ½ red onion * 2 small garlic cloves * 3 TBS olive oil * 2 TBS sherry vinegar * 1 tsp salt * ½ tsp freshly-cracked pepper * ½ tsp. ground cumin * 1 thick slice of soaked white bread * Crème Fresh Steps: 1. Combine all ingredients today and blend until fully mixed 2. Refrigerate for a few hours to chill prior to serving 3. Garnish with parsley and crème fresh Learn more about your ad choices. Visit megaphone.fm/adchoices
Have you considered asking yourself if you are eating properly to get optimal magnesium levels?Magnesium deficiency is a prevalent issue in the United States, impacting a significant portion of the population.In this episode, I discuss the importance of magnesium in the body and why many people are deficient in this essential mineral. I also share the role of magnesium in metabolizing vitamin D, regulating blood sugar levels, supporting muscle and nerve function, and promoting energy production. Additionally, I provide a list of foods that are rich in magnesium and discuss different types of magnesium supplements.Tune in to the Visibly Fit Podcast to uncover practical ways to boost your magnesium intake and enhance your overall well-being!Chapters[00:00] Podcast Preview[01:02] Welcome to Visibly Fit Podcast[01:49] Setting Up Your Day for Success[02:32] Importance of Magnesium[03:15] Causes of Magnesium Deficiency[04:08] Industrialized Agriculture and Nutrient Deficiency[04:29] Role of Magnesium in the Body[05:02] Study on Magnesium Deficiency in the US[05:45] Magnesium and Vitamin D Metabolism[06:38] Health Issues from Magnesium Deficiency[07:09] Magnesium's Role in Energy and Sleep[07:20] Sources of Magnesium[08:02] Magnesium for Athletes[08:24] Whole Food Plant-Based Sources of Magnesium[09:49] Absorption Issues and Medications[10:54] Symptoms of Magnesium Deficiency[13:14] Types of Magnesium Supplements[13:57] Magnesium Oxide[14:41] Magnesium Citrate[15:12] Magnesium Sulfate (Epsom Salts)[16:47] Magnesium Chloride[17:40] Magnesium Hydroxide[19:37] Magnesium L-Threonate[21:03] Listening to Your Body's Needs[22:00] Choosing the Right Magnesium Supplement[23:06] Conclusion and Call to Action[25:23] Get Visibly Fit Program[27:52] Closing RemarksResources mentioned:Visibly Fit™ 7-Week Accelerator ProgramSunshine, Sunflowers and Vitamin DAlmond Butter Protein Bites 1/2 cup dark chocolate chips - dairy-free if you're vegan1 cup old-fashioned oats1/2 cup hemp seeds1 tablespoon chia seeds2/3 cup almond butter 5 tablespoons date pasteMix all together. Form and roll into balls. Refrigerate before serving. Freezes well (about a month)P.S. If you're just checking out the show to see if it's a good fit for you, welcome!If you're really serious about becoming Visibly Fit, you'll get the best experience if you download the worksheets available at https://wendiepett.com/visiblyfitpodcast.
Submit your question and we'll answer it in a future episode!Join our Patreon Community!https://www.patreon.com/badassbreastfeedingpodcastPumping hacks…a fabulous listener sent us some pumping hacks…and of course Dianne and Abby have some to addIf you have ever pumped, or ever plan to pump, you need to hear about some hacks to tap into.If you are a new listener, we would love to hear from you. Please consider leaving us a review on itunes or sending us an email with your suggestions and comments to badassbreastfeedingpodcast@gmail.com. You can also add your email to our list and have episodes sent right to your inbox! Things we talked about:You're not doing anything wrong [3:01]All the things create distance [4:27]Pump intimidation [8:37]Elastic nipples and flange types [13:41]Refrigerate parts [17:02]Portable pump and extra parts [22:15]The pitcher method?? (Dianne doesn't tik tok) [23:35]Breastfeeding popsicles and manual pumps [25:30]Pumping bra [28:22]Hospital pumping [30:17]Hands on pumping [31:09]Clogs [32:25]Hand expression [33:21]Flange size [34:13]Pump settings [35:49]Knowing what to expect [37:33]Tricks for pumping at work [39:13] Today's episode is brought to you by Original Sprout. Original Sprout carries safe and effective styling, body and hair care products that are safe for babies and great for adults. Use code BADASS at www.originalsprout.com for 25% off of your purchase.Today's episode is brought to you by Imani! Experience optimal pumping with hospital-strength output, as well as a never-before-seen boost mode. Visit imaniusa.com and use code BADASS for 25% off your order! Links to information we discussed or episodes you should check out!https://med.stanford.edu/newborns/professional-education/breastfeeding/hand-expressing-milk.html https://badassbreastfeedingpodcast.com/episode/pumping-myths/ https://badassbreastfeedingpodcast.com/episode/100-tips-to-pump-more-milk/Set up your consultation with Diannehttps://badassbreastfeedingpodcast.com/consultations/ Check out Dianne's blog here~https://diannecassidyconsulting.com/milklytheblog/ Follow our Podcast~https://badassbreastfeedingpodcast.comHere is how you can connect with Dianne and Abby~Abby Theuring https://www.thebadassbreastfeeder.comDianne Cassidy http://www.diannecassidyconsulting.com Music we use~Music: "Levels of Greatness" from "We Used to Paint Stars in the Sky (2012)" courtesy of Scott Holmes at freemusicarchive.org/music/Scott Holmes
Listen in as Sarah and Cynthia discuss Attribution by Linda Moore. This independently published novel has won numerous awards and combines art history, mystery, romance, and interesting characters to paint (pun intended) a great story. Make a pitcher of Spanish Sangria, find a place to relax, and enjoy the podcast and the novel. Spanish Sangria This recipe makes a large pitcher. We halved the recipe. 3 oz Cognac or Spanish Brandy 3/4 C sugar 3 oz orange juice 2 naval oranges 1/2 lemon 1 apple 1.5 liters (two standard bottles) Rioja or a dry red wine Mix cognac, sugar and juice. Chop oranges and lemon into small wedges and apple into small pieces. Add just enough wine to cover the fruit. Refrigerate overnight or for several hours to blend flavors. Add the remainder of the wine and adjust to taste with more brandy and/or sugar. Chill for at least two hours before serving.
ON THIS WEEK'S SHOW: 2 high-profile Aus companies experience #metoo moments Portrait controversies continue Tasmania wines The impact Reece Witherspoon's book club is having And a 30-year milestone for a classic British Rom-Com THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. TASMANIAN wines (links to Myles' recommendations will be in the show notes shortly) BSF: BOOK: Long Island by Colm Toibin SCREEN: D/Artagnan FOOD - Slow-roasted lamb 1,6-2.2 kg bone-in lamb shoulder' 1 brown onion, unpeeled, cut into 6 wedges 2 cups (500 ml) water MARINADE 2½ tsp finely chopped fresh rosemary leaves 1 tbsp dried oregano 2 garlic cloves* (big!), finely minced 1 tsp cooking salt* ½ tsp black pepper ¼ cup (60 ml) extra-virgin olive oil (Cobram Estate) LAMB JUS 1 tsp cornflour 14 cup (60 ml) water ¼ tsp cooking salt* Marinate lamb - Mix the marinade ingredients in a small bowl. Rub the mixture all over the lamb, getting it right into all the cracks and crevices! If time permits, marinate for 2 hours on the counter in a roasting tin, or up to 24 hours in the fridge. (I skip this more often than not!) Preheat the oven to 230°C (210°C fan-forced). Roast lamb over high heat - Place the onion in the roasting tin under the lamb. Pour the water into the tin. Roast, uncovered, for 45 minutes. Slow-roast lamb' - Turn the oven down to 100°C (conventional and fan-forced). Cover the lamb with baking paper, then a double layer of foil and seal very tightly to avoid water evaporation. Roast for 12 hours (I do this overnight). Test the side of the lamb with two forks to ensure the meat is fall-apart tender. If not, cover and return to the oven, checking every 15 minutes. Rest - Transfer the lamb to a large dish (reserve the liquid in the roasting tin). Cover loosely with foil and rest for at least 10 minutes before serving (it will stay warm for 2-3 hours). Lamb jus - Strain all the liquid in the roasting tin into a medium saucepan (there should be around 3-4 cups/750 ml-1 litre). Bring to the boil, then simmer rapidly on medium-high until it reduces down to 1 cup (250 ml). Mix the cornflour and water together, then pour this in slowly in a thin stream while stirring continuously. Cook for 2 minutes over medium heat, stirring every now and then, until it thickens to a syrupy consistency. Add salt to taste and transfer to a gravy jug. Serve - Use tongs for tearing the meat off the bone - no knife for carving needed! Serve with the jus, a side of Garlic Roast Potatoes (page 339) and steamed vegetables tossed with Mediterranean Dressing (page 333). For dessert, I see Apple Crumble (page 301) on your table! NOTES 1. If your shoulder is much smaller, reduce the roasting time - start checking at the 10 hour mark. Don't fret about overcooking - shoulder is a well-marbled cut of meat and the low oven temperature is extremely forgiving. 2. Substitute with 1¼ tsp finely chopped dried rosemary. 3. I do the lamb shoulder overnight. With the low oven temperature and all the liquid in the pan (you end up with about 3-4 cups once finished!), I am not concerned about any burning while sleeping with the oven on. 4. Make ahead: Cook the lamb as per the recipe. Cover loosely with foil and let it cool completely to room temperature, around 4 hours. Refrigerate until required. Remove from the fridge 2 hours prior, then reheat, covered with foil, in a 150°C oven (conventional and fan-forced) for 1 hour. Or microwave, if it's an emergency (it happens.). DID YOU SEE THAT? The impact of Reece Witherspoon's book club 6 QUICK QUESTIONS: CORRIE TO CARO: Who inspired you this week CARO TO CORRIE: Who least impressed you this week CORRIE TO CARO: What media deal worried you this week CARO TO CORRIE: What media announcement brought joy this week CORRIE TO CARO: What was the saddest public political sight this week? CARO TO CORRIE: What movie milestone are you celebrating this month Learn more about your ad choices. Visit megaphone.fm/adchoices
The Meat Dude Spencer Wirt is on Afternoons Live with Tyler Axness every Thursday to talk all things meat.See omnystudio.com/listener for privacy information.
ON TODAY'S SHOW - The AFL's stance on violence against women - The derogatory list involving Yarra Valley Grammar School students - What is the most boring day? - A shout out to Melbourne's weather - Corrie's getaway to Byron Bay A big shout out for Corrie, who was recognised in The Age for her work with the Sorrento Writers Festival Click here to read the article https://www.theage.com.au/cbd/upstart-writers-festival-aiming-to-take-melbourne-s-mantle-20240506-p5fpck.html In relation to the AFL's stance on violence against women, Caro and Corrie referenced the following comments and articles: Sian Pryor on X: The AFL announcer last night asked for a minute's silence for ‘the women who've lost their lives'. Once again the men are missing. The women are the actors in this phrase. As if a life is like a lost set of car keys. How about ‘for the women murdered by men'? Language. Matters. Waleed Aly in The Age: Holding all men responsible for a violent minority has failed to keep women safe Julia Baird in The Age: The AFL's ‘call to arms' is a step forward. Shame about the steps backwards THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Rutherglen wines Chambers Old Vine Muscadelle Pfeiffer Seriously Nutty Dry Apera BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader. BOOK: Caro has a Book: What happened to Nina? By Dervla McTiernan SCREEN: Corrie has a Screen: The Idea of You on Prime Thank you to Cobram Estate Olive Oil FOOD: Caro has a recipe: The world's easiest quiche TOMATO & SPINACH QUICHE Serves 6 4 Roma tomatoes Salt and pepper, to taste Extra virgin olive oil, to taste 1 small onion, finely diced 200g spinach 300ml cream 3 egg yolks 1 egg SHORTCRUST PASTRY 210g plain flour Pinch of salt 125g unsalted butter, cubed 25ml cold water 1 egg To make the pastry, sieve flour and salt into a bowl. Rub butter into flour until it resembles breadcrumbs. Make a well in the centre and add the water and lightly beaten egg. Carefully bring in flour mixture until dough comes together. Knead lightly. Shape dough into 2 discs and wrap in plastic film. Refrigerate for 1 hour. Roll the pastry out to about 3mm thick and line a fluted quiche tin with a little overhang at the top. (Any leftover pastry can be frozen for another use.) Refrigerate tart case. Preheat oven to 200°C. Cut the tomatoes in half lengthways and place on a lined baking sheet, sprinkling the cut side with salt and pepper and a little oil. Place in the oven and bake at the same time that you are blind-baking the tart case - for about 20 minutes until the tomatoes are roasted and the pastry is golden brown. Remove from oven, set aside. Reduce oven to 160°C. Sweat the onion in a frying pan in a little oil until soft. Add the spinach and cook for another couple of minutes. Cool. Arrange spinach mixture on the pastry. Place tomatoes on top. Mix the cream and eggs, then season with salt and black pepper. Pour into the pastry-lined tin and put in oven. Cook for 40 minutes. The filling will puff up and turn golden-brown. Rest quiche rest for a minute, then serve. NOTE: This quiche can be served at room temperature, too. DID YOU SEE THAT? Media Watch discussed the ABC's coverage of the recent tragic events at Bondi Junction SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader. CARO TO CORRIE: What's the most boring day CORRIE TO CARO: What irritates you beyond belief while listening to radio interviews CARO TO CORRIE: What caused joy this week CORRIE TO CARO: What is one of Australia's great myths about Melbourne CARO TO CORRIE: What was your favorite Met Gala Ball outfit CORRIE TO CARO: Which problem suffered by all of your children have you never really respected Thank you Red Energy, Prince Winestore and Cobram Olive Oil Learn more about your ad choices. Visit megaphone.fm/adchoices
We had a blast catching up with Bentley Gillman and talking about his new foraging cocktail book, "Cocktails in Bloom," which is available for pre-order. You can find ingredients to forage when heading into the woods or even your backyard. Bentley combines his love of the wilderness with his passion for distilling at Tattersall and making beautiful spirits, cocktails, and mocktails.He shared a recipe with me for “Vermouth” that I tried with “Ground Ivy” or “Creeping Charlie.”* Gather 1 cup of “Creeping Charlie” * Add 1/4 cup sugar and macerate* Refrigerate overnight* Add a bottle of any variety of white wine and refrigerate for two more days* Taste for sweetness and strain* Use the “Vermouth” mixture for a martini or* Makeva Spritz with 1.5 oz “Vermouth” to 3-4 oz sparkling waterAnother recipe he mentioned in the podcast is his “Dandelion and Spruce Tonic” Recipe from the book. Pre-order now and get a custom bandanna for your own foraging adventures! Thank you for reading Stephanie's Dish Newsletter. This post is public so feel free to share itIngredients:* 1/2 cup Spruce Tips* 5g dried (or 25g fresh) dandelion root* 1 cup water* 2 cups sugar* 1 stalk chopped lemongrass* 2 limes, zested and juicedInstructions: Simmer water, sugar, dandelion root, and lemongrass until sugar is dissolved. Remove from heat, stir in lime zest, and allow to cool. Strain into a jar, add lime juice, and stir.For a cocktail: Mix 1 ounce of tonic syrup with 1 1/2 ounces of gin. Pour over ice and add 4 ounces of soda water. Garnish with spruce tips and a squeeze of lime.For a Mocktail: Mix 1 ounce of syrup with 3 ounces of cold brew. Pour over ice and add 2 ounces of soda water. Garnish with an orange.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe
We had a blast catching up with Bentley Gillman and talking about his new foraging cocktail book, "Cocktails in Bloom," which is available for pre-order. You can find ingredients to forage when heading into the woods or even your backyard. Bentley combines his love of the wilderness with his passion for distilling at Tattersall and making beautiful spirits, cocktails, and mocktails.He shared a recipe with me for “Vermouth” that I tried with “Ground Ivy” or “Creeping Charlie.”* Gather 1 cup of “Creeping Charlie” * Add 1/4 cup sugar and macerate* Refrigerate overnight* Add a bottle of any variety of white wine and refrigerate for two more days* Taste for sweetness and strain* Use the “Vermouth” mixture for a martini or* Makeva Spritz with 1.5 oz “Vermouth” to 3-4 oz sparkling waterAnother recipe he mentioned in the podcast is his “Dandelion and Spruce Tonic” Recipe from the book. Pre-order now and get a custom bandanna for your own foraging adventures! Thank you for reading Stephanie's Dish Newsletter. This post is public so feel free to share itIngredients:* 1/2 cup Spruce Tips* 5g dried (or 25g fresh) dandelion root* 1 cup water* 2 cups sugar* 1 stalk chopped lemongrass* 2 limes, zested and juicedInstructions: Simmer water, sugar, dandelion root, and lemongrass until sugar is dissolved. Remove from heat, stir in lime zest, and allow to cool. Strain into a jar, add lime juice, and stir.For a cocktail: Mix 1 ounce of tonic syrup with 1 1/2 ounces of gin. Pour over ice and add 4 ounces of soda water. Garnish with spruce tips and a squeeze of lime.For a Mocktail: Mix 1 ounce of syrup with 3 ounces of cold brew. Pour over ice and add 2 ounces of soda water. Garnish with an orange.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe
You actually don't get the stomach flu, also called viral gastroenteritis, from eating yogurt [3]. It's caused by viruses that enter your body through your mouth and irritate your digestive system. Yogurt, especially yogurt with probiotics, can actually be helpful for your gut health. Probiotics are live bacteria that are similar to the good bacteria naturally found in your intestines. They can help restore the balance of good and bad bacteria in your gut, which may shorten the duration of stomach flu symptoms [2]. Here are some tips to avoid getting sick from food in general: Wash your hands thoroughly before handling food and eating. Make sure food is cooked to a safe temperature. Refrigerate leftovers promptly. Be cautious about consuming food or beverages that have been sitting out for a long time. If you're concerned about lactose intolerance, you can always opt for lactose-free yogurt. --- Send in a voice message: https://podcasters.spotify.com/pod/show/moodkillers/message
Today these three Iowa University alums discuss Caitlin Clark and the Iowa Hawkeye's amazing March Madness run. How we relate to our teens and how we naviagate not feeling like glorified Uber drivers for them. Nancy discusses leaving her oldest at high school and we give a shout out to Tina Fey, learn the meaning of it's raining cats and dogs (You'lll literally never guess its origin) and share our recipe for Flank Steak and smash burgers...which we share with you below.WATCH THIS: Tina Fey on The Tonight Show with Jimmy Fallonhttps://youtu.be/5TAShNKMZek?si=j1UxyUTm3X_eK4_S Jill's Flank SteakINGREDIENTS:1 ½ pound flank steakMarinade: put all ingredients in blender then add to the zip top with the meat.1 cup soy sauce½ cup of brown sugar¾ cup canola oil1 tsp sesame seeds4 cloves of garlic pressed1 tsp of ginger gratedDIRECTIONS1. Put steak in zip top with marinade – let rest for at least rest for four hours – a couple of days works too 2. Grill 7-8 min a side, cut diagonally into thin slices and serve.Smash BurgersPressed onto a sizzling hot griddle or skillet. Servings: 4 burgersPrep Time: 15 MinutesCook Time: 5 MinutesTotal Time: 20 Minutes, plus at least 15 minutes to chill the pattiesINGREDIENTS1¼ pounds ground chuck (80% lean ground beef)½ teaspoon freshly ground black pepper½ teaspoon garlic powder½ teaspoon onion powder½ teaspoon ground mustard1 teaspoon Worcestershire sauce½ tablespoon vegetable oil, for cookingHeaping ¾ teaspoon kosher salt4 slices Cheddar cheese4 hamburger buns (lightly toasted, if desired)INSTRUCTIONSIn a large bowl, combine the beef, pepper, garlic powder, onion powder, ground mustard, and Worcestershire sauce. (Do not put the salt in the mixture; you'll add it later.) Using your hands, mix until evenly combined. Form the meat into 4 large meatballs (about 4½ oz each), then pat each ball into a 1-inch-thick disc; smooth out the edges as best you can. Refrigerate for at least 15 minutes or until ready to cook (up to 24 hours, covered).Turn on your exhaust fan and heat a 12-inch cast-iron or nonstick skillet over medium-high heat. Remove the patties from the fridge and season all over with the salt. Coat the hot pan evenly with the oil. Place the burgers on the skillet one at a time, firmly smashing them flat with a metal spatula until about ¼-inch thick before adding and smashing the next one. Let cook for about 2 minutes until nicely browned and crusty on the bottom. Flip the burgers and top with the cheese; cook for about 2 minutes more for medium-rare to medium burgers, or 3 minutes for medium to medium-well burgers. Place the burgers on the buns and serve with toppings of choice.
Sometimes, a dish needs a little sauce to take it to the next level. But sauce-making can be a finicky art. We hear kitchen tips and tricks from Ashley Boyd, food writer and founder of Pink Owl Kitchen, whose new cookbook is called, 50 Recipes for Drizzly, Dunk-able, Go-To Sauces to Elevate Everyday Meals. APRICOT MISO GLAZE RECIPE (taken from book):Glaze CHICKEN, SALMON, PORK TENDERLOIN, or PORK CHOPS with this sauce. The sweetness of the apricot and the saltiness of the miso is a match made in heaven! Ingredients:1⁄2 CUP [150 G] APRICOTPRESERVES1⁄4 CUP [70 G] WHITE MISOPASTE2 TBSP RICE VINEGAR2 TBSP LOW-SODIUM SOYSAUCE1 TBSP SRIRACHA2 GARLIC CLOVES, MINCED2 TSP ORANGE ZEST Add all the ingredients to a medium saucepan, stir to combine, and cook the sauce over medium heat for 3 to 5 minutes, or just until it begins to simmer. Remove from the heat and let cool for about 10 minutes before using as a glaze. Apple cider vinegar can be used instead of rice vinegar. Refrigerate in an airtight container for up to 7 days *This episode is guest-hosted by Kousha Navidar
Sometimes, a dish needs a little sauce to take it to the next level. But sauce-making can be a finicky art. We hear kitchen tips and tricks from Ashley Boyd, food writer and founder of Pink Owl Kitchen, whose new cookbook is called, 50 Recipes for Drizzly, Dunk-able, Go-To Sauces to Elevate Everyday Meals. APRICOT MISO GLAZE RECIPE (taken from book):Glaze CHICKEN, SALMON, PORK TENDERLOIN, or PORK CHOPS with this sauce. The sweetness of the apricot and the saltiness of the miso is a match made in heaven! Ingredients:1⁄2 CUP [150 G] APRICOTPRESERVES1⁄4 CUP [70 G] WHITE MISOPASTE2 TBSP RICE VINEGAR2 TBSP LOW-SODIUM SOYSAUCE1 TBSP SRIRACHA2 GARLIC CLOVES, MINCED2 TSP ORANGE ZEST Add all the ingredients to a medium saucepan, stir to combine, and cook the sauce over medium heat for 3 to 5 minutes, or just until it begins to simmer. Remove from the heat and let cool for about 10 minutes before using as a glaze. Apple cider vinegar can be used instead of rice vinegar. Refrigerate in an airtight container for up to 7 days *This episode is guest-hosted by Kousha Navidar
Imgur albumSpecial equipment - Silicone moldsSpecial ingredients - Peanut butter powderPeanut Butter Recipe1lbs of peanuts. Dry-roasted, unsalted or lightly salted1/2 teaspoon salt2 tablespoons honey2-4 tablespoons avocado oil (optional)Spread the peanuts on a parchment-lined baking sheet at heat in the oven at 350ºF for 5-10 minutes.Transfer the warm peanuts into the blender. Add the salt, honey, and 2 tablespoons of avocado oil, if you're using it.Pulse the peanuts to pulverize them and then blend at full speed. You will need to take a timeout every so often to scrape down the carafe. Once the peanut butter is smooth enough for your tastes, remove it from the heat and let it rest. Chocolate cups recipe1/2 cup dark chocolate morsels3 cacao butter disksHeat 1/2” of water in a double boiler. When you can hear it's at least simmering, add the chocolate and cacao butter. Stir gently with a wooden spoon or a silicone spatula until it's a homogenous pool of chocolate. Gently and carefully spoon 2 teaspoons of chocolate into each cup. Tilt the silicone molds to get the chocolate to “climb” the walls of the cups. Vigorously stir a quarter cup of powdered peanut butter into a half cup of your homemade peanut butter. Add more powdered peanut butter a teaspoon at a time until the desired consistency is achieved. Take about a half teaspoon of the peanut butter, roll it into a ball in your hand, press it flat and set it in the chocolate in the molds. Then, spoon chocolate over the top until it comes even with the top of the mold. Refrigerate for 2 hours to harden the chocolate and make the candies easy to withdraw from their little cups.
In this episode, I'm joined by nutrition, fitness, and overall wellness virtuoso, Haley Gillespie. Haley shares with us her vast insight on a variety of topics, including tips for creating crowd-pleasing nutritious and delicious meals, physical fitness strategies for being our healthiest selves and aging gracefully, and taking time out for self-care and true rejuvenation.As a delightful finale, Haley shares with us her decadent "Healthy Fudge," a recipe that proves indulgence and well-being are not mutually exclusive. Haley's Website (Haley Farm): www.haleyfarm.comHaley's Instagram: @refreshwithhaleyHaley's Dark Chocolate and Sea Salt Avocado Fudge with Toasted AlmondsIngredients:- ⅓ cup thinly sliced almonds- 2 dark (70% cacao or higher) chocolate bars, 100g (3.5 oz.) each, chopped intoslivers- ⅔ cup smooth almond butter- 1 avocado, peeled, pitted, and sliced- 2 heaping tablespoons cocoa powder- ½ cup maple syrup, or to taste- ½ cup black beans (optional)- 1 teaspoon sea salt- flaked or coarse sea salt, to finishPreparation:1. In a double boiler (a bowl set up over a saucepan of boiling water), melt thechocolate and stir in the almond butter and salt with a whisk until smooth. Removefrom heat and set aside.2. Lightly toast the almond slices in 1 teaspoon coconut oil until fragrant, or dry toast.3. In a food processor, mix the avocado, cocoa powder and maple syrup until smooth.Once the chocolate mixture has cooled slightly (but not solidified!), use a spatula toadd it to the food processor. Process until it is well-combined and starts to get verythick (as the chocolate cools).4. Scrape the mixture into an 8x8 parchment-lined or silicone pan with a spatula andsmooth the top. Sprinkle liberally with coarse sea salt, then press almonds into thetop. Place in the fridge and allow to cool for an hour. Remove from pan and slice.Refrigerate to store or keep in the freezer for a firmer, chewier texture.Website: www.kellybhaney.com Instagram: @kellybhaney Facebook: Kelly B Haney, Certified Nutrition Coach
On Episode 5 of the Podcast, I'll be diving into some of my favorite new products in 2024, along with some changes I've made in my routine to incorporate these products. Hopefully you'll hear something that may change things in your routine for the better like they have mine! I'll also be sharing some of my favorite recipes below and a couple of new credit card offers that I'm loving lately. If you loved this podcast, please hit subscribe & give us a 5 star rating! We would so appreciate it! Links (Some contain affiliate links): Credit Card Offers I'm Loving Chase Business INK Cash ---- $0 Annual Fee & 75k Bonus! Chase Business INK ---- 100k Bonus! Health & Fitness Links Metabolic Cleanse Thorne Probiotic Thorne Amino Complex Clean Simple Eats - Use Code SQUAD10 for 10% off and this code stacks with other codes! *My favorites are Brownie Batter Protein & Tropical Greens Body Health Perfect Aminos LMNT Electrolytes Califia Farms Organic Almond Milk Tartine Cookbook **Sourdough bible! Great Sourdough Starter Kit CALM Magnesium Supplement The Best Frother for all of your Powders in your Drinks! Favorite Snack Recipes Lately Nutella (made with chickpeas!) PB Dates *Take pitted medjool dates, put a tsp of organic peanut butter inside and top with 3 mini chocolate chips. Refrigerate and Enjoy! Skincare Zo by Obagi Skincare Home Pura Device (I have 3 in my home and my favorite scent is Fraiser Fir!) - Get $6 off your order of $50+ with this link :) Air Purifiers ($30 off currently!) Tineco Vacuum/Mop Combo - It is so awesome - you must try it! Oatmeal Pet Wipes Paw Cleaner Follow us over at @thhomeschoolpod on IG or @cromptonchronicles --- Send in a voice message: https://podcasters.spotify.com/pod/show/travelhackwithme/message
It's Happy Hour. In this episode our mixologists are honoring the 49ers and their Super Bowl appearance. Matthew is presenting the Purdy in Red because he loves Brock Purdy. It's a sweet and tart Gin cocktail perfect for pre-gaming. Meanwhile Ben is presenting Wishnowski's Boot Punch because obviously. It's an easy drinking rum punch that will keep the party rolling long after the last puppy poops. They also discuss their favorite parts of the Super Bowl and give advice on how to stay chill. Recipes below.Purdy in Red2 oz Gin3/4 oz Ginger Liqueur3/4 oz Cherry Heering Liqueur3/4 oz Lemon Juice1 tsp Simple Syrup (Optional)1-2 Dashes Peychaud's Bitters (Optional)6 Luxardo Cherries for Garnish - one for each Super Bowl after Sunday.Add all ingredients into a shaker with ice. Shake for 10-12 seconds until well-chilled. Double strain into a chilled cocktail glass. Add the cherries on two cocktail picks. Enjoy.Wishnowski's Boot Punch1 part Mango Juice1 part Pineapple Juice1/4 part Lemon Juice1/4 part Lime Juice1/2 part Simple Syrup2 parts RumClub sodaPeychauds's bittersPineapple ChunksMaraschino Cherries (the bright red kind)Combine juices and rum in vessel and stir. Refrigerate until ready to serve. Add pineapple and cherries. Serve in glasses with ice. Top with club soda. Stir gently by pulling spoon from bottom to top of glass. Add 2-3 dashes of Paychaud's bitters to top of glass. (Alternatively put grenadine at bottom of glass before adding ice and punch, as in a Tequila Sunrise.)
On today's BEST OF MJ Morning Show: MJ is on a dive trip with his daughter halfway around the world. Check out his IG, certifiedmjradio for updates on his trip. Epic Mother/Daughter fight Most lost items in Ubers Roxanne's Moldy Food Screaming Mothers Squatter story from hell Should MJ fly Spirit? Roxanne Retaliatory Rap McDonald's Workers Want You To Stop Doing These MJ almost set home on fire... twice MJ Naps Study Winter Haven Walmart Roxanne's amazing parenting skills Foods That Need To Be Refrigerated Ever tried pet's food? "Holy God!' story Worst Son Ever Garlic up your nose
Special Guest Three Mile Mushroom Farm Three Mile Mushroom Farm LLC 9263 North Ave Thomson, IL 61285 719-320-1675 Jason Dollard Katie Joens Manager threemilemushroomfarm@gmail.com facebook.com/ThreeMileMushroomFarm Instagram.com/ThreeMileMushroomFarm Lion's Mane Mushroom Crab Cakes This Lion's Mane Mushroom Crab Cake recipe will blow your mind! Packed with flavor, this meatless recipe can be served as an appetizer or as an entree! Equipment Saute Pan Ingredients 8 oz Lion's Mane mushroom 1 egg (or flax egg) ½ cup panko breadcrumbs ¼ cup onion (finely diced) 1 tablespoon mayonnaise or vegan mayonnaise 1 teaspoon Worcestershire sauce ¾ teaspoon old bay seasoning 1 teaspoon dijon mustard 1 tablespoon parsley (finely chopped) ¼ teaspoon salt (to your taste) ¼ teaspoon black pepper 2-3 tablespoon oil (to fry cakes) 2 optimal garnish: lemon wedges Quick Tartar Sauce ¼ cup mayonnaise or vegan mayonnaise 1 tablespoon dill pickle relish ¼ teaspoon old bay seasoning Instructions Hand shred Lion's Mane Mushroom into small pieces resembling texture of flakey crab. In large bowl, combine egg, mayonnaise, onion, Worcestershire sauce, Old Bay seasoning, Dijon mustard, parsley (finely chopped), salt and pepper. Mix until fully incorporated. Mix in Lion's Mane Mushroom until fully incorporated. Mix in Panko breadcrumbs until fully incorporated. Form mixture into 3-4 equal size round flat patties (about ½ to ¾ inch thick). Heat oil in sauté pan on medium/high heat. Cook patties for approximately 2-3 minutes per side. Should be golden brown and cooked throughout. Add optional garnish, squeeze of lemon and enjoy! Notes Leftovers and Storage: Transfer to airtight container or dish. Refrigerate for up to 48 hours. Can reheat and serve. Vegan/Vegetarian Substitutions or Omission: You can use vegan mayonnaise and flax egg in place of regular mayonnaise and egg in this recipe. Recipe from AUBREY'S KITCHEN Nutrition Calories: 206kcal | Carbohydrates: 13g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 57mg | Sodium: 221mg | Potassium: 316mg | Fiber: 1g | Sugar: 3g | Vitamin A: 79IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg The Perfect Sautéed Mushrooms… …With Tips from Chef Robert Servings: 4 Equipment · Sharp Knife · Cutting board · Sauté pan (I prefer non stick) Ingredients · 1-pound fresh mushrooms · 2 Tablespoons olive oil or avocado oil (no added oil flavor) · 2 Tablespoons butter · Freshly cracked pepper and salt to taste Clean & Cut: Do not soak the mushrooms. Clean off excess dirt with a damp towel or give mushrooms a quick rinse and dry. Cut bigger mushrooms into similar-sized pieces. Don't cut them thin as they will shrink up while cooking. Meaty thick pieces cook best! Give Them Some Room: Don't overcrowd your sauté pan, you need plenty of room for a good sear. High Heat: Turn the heat up to medium-high and allow time for your oil/butter to get hot before adding the mushrooms. Look for the shimmer of the oil. Keeping the heat up will help moisture evaporate quickly giving you a beautifully caramelized mushroom. If mushrooms are giving off lots of moisture keep the heat going until it's gone. Over washing will contribute to the added moisture. The term “sauté” means high heat …little oil. Let's Do This : Clean and slice mushrooms into similar size pieces. Don't cut them too thin, as they will shrink while cooking. Heat oil and butter in a medium to large pan over medium-high heat. Look for the oil to shimmer before adding the mushrooms. Add mushrooms and toss in the oil quickly. Cook mushroom for 3-5 minutes. Stir and allow mushrooms to finish cooking for a couple more minutes. Season with salt and pepper. Large mushrooms can take a little extra time. Deglaze and Season: After a good sauté you'll notice some bits of the mushroom clinging to the bottom of your pan. There's a whole lot of flavor there that can be infused back in by a simple deglaze. To capture the flavor add a splash of liquid at the end of the cooking process and stir it all up. Simply, add a few tablespoons of water, wine, stock, cream, or sherry to the pan after the mushrooms are done cooking. Keep the temperature up and stir until the liquid evaporates. For Added Flavor: Use garlic and herbs. Turn heat down to medium-low and add last minute of cooking. Wonderful herbs to try are thyme, parsley, and rosemary. Fresh lemon and or lime To Make Ahead: Mushrooms can be sauteed ahead of time and stored covered in the fridge for 3-4 day. Reheat in a skillet until warm. To Freeze: Freezing may change the texture of sauteed mushrooms. After cooking, freeze mushrooms flat on a cookie sheet. Once completely frozen transfer to a freezer-safe container. Thaw and reheat in a pan over medium heat. Deglaze: Add a few tablespoons of water, wine, stock, cream, or sherry to the pan after the mushrooms are done cooking. Keep the temperature up and stir until the liquid evaporates.
This week we will discuss how to avoid toxins when cooking for a crowd. The following comes straight from the CDC: Prevent Food Poisoning During the Holidays Feasting with family is part of many holiday celebrations. Follow these tips to help prevent food poisoning, or foodborne illness, during the holidays. Keep foods separated. Keep meat, chicken, turkey, seafood, and eggs separate from all other foods at the grocery store and in the refrigerator. Prevent juices from meat, chicken, turkey, and seafood from dripping or leaking onto other foods by keeping them in containers or sealed plastic bags. Store eggs in their original carton in the main compartment of the refrigerator. Cook food thoroughly. Use a food thermometer to make sure meat, chicken, turkey, seafood, and eggs have been cooked to a safe internal temperature to kill germs. Roasts, chops, steaks, and fresh ham should rest for 3 minutes after you remove them from the oven or grill. Keep food out of the “danger zone.” Germs can grow rapidly in the danger zone between 40°F and 140°F. After food is prepared, keep hot food hot and cold food cold. Refrigerate or freeze perishable food like meat, chicken, turkey, seafood, eggs, cut fruit, cooked rice, and leftovers within 2 hours (1 hour if food is exposed to temperatures above 90°F, such as in a hot car). The temperature in your refrigerator should be set at 40°F or below and the freezer at 0°F or below. Use pasteurized eggs for dishes containing raw eggs. Salmonella and other harmful germs can live on both the outside and inside of normal-looking eggs. Many holiday favorites contain raw eggs, including eggnog, tiramisu, hollandaise sauce, and salad dressings. Always use pasteurized eggs when making these and other foods made with raw eggs. Know that raw flour and eggs can have germs. Uncooked dough and batter made with flour or eggs can contain harmful germs, such as E. coli and Salmonella. This includes dough or batter for cookies, cakes, pies, biscuits, pancakes, tortillas, pizza, or crafts. Some companies and stores offer edible cookie dough made with heat-treated flour and pasteurized eggs or no eggs. Read the label carefully to make sure the dough is meant to be eaten without baking or cooking. Thaw your turkey safely. Thaw frozen turkey in the refrigerator, in a sink of cold water (change the water every 30 minutes), or in the microwave. Do not thaw turkey or other foods on the counter. A turkey must thaw at a safe temperature to prevent harmful germs from growing rapidly. Learn more about preparing turkey safely. Wash your hands with soap and water during these key times when you are likely to get and spread germs: Before, during, and after preparing food Before eating food After feeding pets After using the toilet After changing diapers or cleaning up a child who has used the toilet After touching garbage Before and after caring for someone who is sick Before and after treating a cut or wound After blowing your nose, coughing, or sneezing Some family and friends may be at higher risk for serious food poisoning. Take steps to help prevent them from getting sick this holiday season by choosing safer food options for Adults over 65 Children under 5 Pregnant people People with weakened immune systems
Look out everybody! The boss is here! Our famed executive producer Addy Martinez joins us for this ultimate holiday classic. Easily beloved by us all, this movie holds up and still pays out jokes in every scene. It's doubtful that too many families experience this level of stress and friction during the holidays, but that's what makes watching this movie so great: it's not us. Even if we have a Cousin Eddie, it can't possibly get this bad. Right?This movie's cocktail: Clark's Eggnog11 Eggs separated7oz Heavy Cream10oz Milk8.5oz Bourbon6oz Dark Rum6oz Cognac17oz Sugar1/4TSP Cinnamon1/8TSP Clove1/4 TSP NutmegBeat yolks and sugar, whisk in the milk and cream, add booze and ground spices, separately beat the egg whites into stiff peaks then gently fold them into the nog. Refrigerate for at least 24 hours, but it gets better with age.Serve neat and savor as this may be the only thing that gets you through the holidays.Subscribe to us on Patreon FREE! Plus additional paid tiers with get you access to the Post Show, and more!https://www.patreon.com/NostalgiaKillersPodcastFeaturing:Addy MartinezJavier MartinezChuck StarzenskiLuc Londe Hosted on Acast. See acast.com/privacy for more information.
It's that time of year again, hope you have all your shopping done and have started watching your favorite Christmas movies and some new ones. I know some of you are on the Hallmark Channel 24/7. I found this quiz on Buzzfeed, so play along and take a drink if you get one wrong. Holiday Cocktails (glamour.com): Yule Tai Ingredients 1½ oz. Cutwater barrel-aged rum ¾ oz. hibiscus-tea-infused Cutwater white rum ¾ oz. cinnamon orgeat ¾ oz. lime juice ¾ oz. pomegranate liqueur for ornament float Rosemary sprig Pomegranate seeds Directions Add rum, orgeat, and lime to cocktail tin with pebble ice. Give the tin a quick shake and pour into glass. Top with more ice. Garnish with rosemary sprig and pomegranate seeds. Add pomegranate liqueur into a clean, empty ornament for a float garnish, then pour that over the cocktail before enjoying. Winter Sangria Ingredients 1 bottle Avaline White ½ green apple, cubed ½ red apple, cubed 1 orange, juiced (about 2 oz.) 1 lime, cut into wheels 4 rosemary sprigs (plus more for garnish) 4 cinnamon sticks 10 allspice berries (whole) 1½ Tbsp. organic cane sugar Directions Slice and juice your fruit, then combine all the ingredients into a large pitcher or a punch bowl, stirring to help the sugar dissolve. Refrigerate covered for at least 4 hours (or overnight). When you're ready to serve, give the sangria a good mix to reincorporate all the ingredients. Place a large ice cube (or a few regular-size ones, if you don't have a mold) in a low glass or tumbler, then pour your sangria over the ice, allowing a few pieces of fruit to fall into each glass. Garnish with a bright sprig of rosemary. Teremana Hot Chocolate Ingredients 1¼ oz. Teremana blanco tequila ¼ oz. agave nectar 4 oz. brewed hot chocolate (unsweetened)* Pinch salt/cinnamon/cayenne mixture (equal parts) Directions *Homemade hot chocolate recipe: Add 3 cups of milk of choice and 2 Tbsp. cocoa powder to pot. Stir ingredients to mix over low heat until hot. Cocktail recipe: Build the ingredients in a coffee glass or mug and gently stir. Top with whipped cream if desired. The Mistletoe to Toe Ingredients 1½ oz. vodka ½ oz. Aperol ½ oz. cranberry juice ¼ oz. lemon juice ½ oz. simple syrup Club soda Directions Place ice cubes into glass. Combine vodka, Aperol, cranberry juice, and lemon juice into the glass. Mix in simple syrup and top with club soda. As always, drink responsibly and with friends. Share the podcast with others. Follow/Subscribe on your favorite streaming platform, leave me a five star review. Follow the podcast on Instagram and Twitter @Line_Drunk. Check out linedrunk.wordpress.com and for bonus content join the patreon at patreon.com/linedrunk. --- Support this podcast: https://podcasters.spotify.com/pod/show/linedrunk/support
Our heroes descend onto the final floor - The Emerald Root! What (gug) creatures (gugs) await them (definitely gugs)? Grab a drink and join us at the bar! Drink of the Week: Eggnog Ingredients: 6 large Egg Yolks 1/2 cup Granulated Sugar 1 cup Heavy Whipping Cream2 cups Milk 1/2 tsp Ground Nutmeg Pinch of Salt 1/4 tsp Vanilla Extract Garnish: Ground Cinnamon Steps: 1: Whisk the egg yolks and sugar together in a medium bowl until light and creamy. 2: In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a bare simmer. 3: Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs. 4: Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove. 5: Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools. 6: Remove from heat and stir in the vanilla, and alcohol*, if using. 7: Pour the eggnog through a fine mesh strainer into a pitcher or other container and cover with plastic wrap. 8: Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth. 9: Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired. 10: Enjoy! Store homemade eggnog in the fridge for up to one week. Alternate Drink of the Week: Eggnog (store bought) Ingredients: 1 container of Eggnog Steps: 1: Pour into glass. 2: Add alcohol. 3: Enjoy!
The Madonna Inn is a California icon for many reasons, most famous of which might be its embrace of the color pink: pink walls, pink goblets, pink carpet—even pink tennis courts and pink lamp posts. Who made the decision to go pink? That would be Mrs. Phyllis Madonna, who co-founded the hotel and restaurant with her late husband Alex Madonna, a successful businessman, developer and contractor. Their over-the-top aesthetic and unique interpretation of luxury turned the inn into a destination for travelers driving Highway 101 through San Luis Obispo—and over the years, a whole new generation has adopted the Madonna Inn as its own. (Just search up “Madonna Inn” on Instagram and brace for impact.) But it isn't just tourists who love the inn: we locals love it too, and have been known to argue about which is better: the Pink Champagne Cake or the Black Forest Cake. Interestingly, when I sat down with Marketing Director and longtime assistant to Mrs. Madonna, Amanda Rich, she spoke mostly about Mrs. Madonna's Cheese Pie (whose recipe I share below) and her own favorite dessert, which I guarantee isn't one you would guess. Website: madonnainn.com Instagram: @madonnainn1958 Madonna Inn Cheese Pie (courtesy of Madonna Inn) 12-14 graham crackers 1/4 cup melted butter 4 3-ounce packages cream cheese (whipped) 2 eggs (whites beaten stiff) 3/4 cup sugar 2 teaspoons vanilla 1/2 teaspoon lemon juice 1 cup sour cream 3 1/2 tablspoons sugar 1 teaspoon vanilla Crust: Crush graham crackers until fine, then mix with melted butter. Press and shape into a pie plate. Bake in 350-degree F oven for 5-7 minutes. Remove and cool. Filling: Combine cream cheese, 1/2 cup sugar, egg yolks, 2 teaspoons vanilla and lemon juice. Beat until light. Fold in beaten egg whites. Pour mixture into graham cracker crust. Bake in 350-degree F oven 15-20 minutes. Remove and cool for five minutes. Topping: Blend 1 cup sour cream, 3 1/2 tablespoons sugar and 1 teaspoon vanilla. Pour over pie filling. Bake 10 minutes more. Refrigerate for 5 hours.
EP 291 – “JUST GET THE TRAIN” POWERED BY RED ENERGY - Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today. WAR COVERAGE: Summarised the war in the middle east and assessed the role of the media and its reporting. What heartbreaking scenes the locals are dealing with. “VALE PATRICK SMITH – A FEARLESS JOURNALIST” COCKTAIL CABINET - MYLES TOP 5 SELLERS - PrinceWineStore.com.au • Bringing Melburnians, the greatest wine in the world. PrinceWineStore.com.au Jules Rose - https://www.princewinestore.com.au/jules-mediterranean-rose-2022.html Gilbert Blanc - https://www.princewinestore.com.au/gilbert-blanc-2022.html Querciabella Mongrana – https://www.princewinestore.com.au/querciabella-mongrana-2020.html Golfo Vermut – https://www.princewinestore.com.au/cillar-de-silos-golfo-vermut-negra-750ml.html Weinsteffaner Pilsner - https://www.princewinestore.com.au/weihenstephaner-pilsner-500ml.html B S F Cobram Estate - Australia's most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria BOOK: Corrie has a Book: A BRILLIANT LIFE by Rachelle Unreich SCREEN: Caro and Corrie discuss The Lesson FOOD: Caro has a Recipe: Lamb Meatballs – RECIPE MORRACAN MEATBALLS – Ingredients · 1 1/2 tbsp olive oil (for cooking) Meatballs: · 500 g / 1 lb lamb mince (ground lamb) (Note 1) · 1 small onion, grated using box grater (~1/2 cup, including juices, Note 2) · 1/2 cup panko breadcrumbs (sub ordinary) · 1 egg · 2 cloves garlic, crushed. · 1/4 cup coriander/cilantro leaves, finely chopped · 1 1/2 tsp EACH cumin, coriander, paprika (any, but I like smoked paprika) · 1/2 tsp EACH cinnamon, cayenne pepper (add more for spicy) · 1 tsp cooking/kosher salt · 1/4 tsp black pepper Minted Yoghurt Sauce (Note 3): · 3/4 cup plain yoghurt (I use Greek) · 1/2 cup (tightly packed) mint leaves · 2 tsp lemon juice · 1/4 tsp cooking/kosher salt To Serve as pockets: · 4 pita pockets, Lebanese or pita bread · 5 cups shredded lettuce (iceberg, cost/romaine) · 2 tomatoes, halved, thinly sliced · 1 red onion, halved, finely sliced · OR Shredded Red Cabbage, Carrot and Mint Salad (instead of lettuce, tomato and onion) · Extra coriander/cilantro leaves, finely chopped (optional) Instructions 1. Mint yogurt sauce - Set aside 1/2 cup yogurt. Place all other ingredients in a jug that fits the head of a stick blender. Blitz until it turns green - it will be runny. Stir in reserved yogurt (this thickens it again). Refrigerate until required. 2. Meatballs - Place all Meatball ingredients in a bowl. Mix well with your hands. Measure out 1 heaped tablespoon, then roll into balls. Repeat with remaining mixture - should have 20 - 24 meatballs. 3. Cook - Heat oil in a large non-stick pan over medium heat. Add half the meatballs and cook, turning to brown all over, for 8 minutes, or until cooked through. Transfer to plate. (Oven option - Note 4) 4. Serving - Cut pita pockets in half, warm for 10 seconds in the microwave, then pry it open. Stuff with lettuce, tomato, onion, then meatballs (I do 2 per half pocket). Drizzle with Mint Yogurt Sauce and fresh coriander. Learn more about your ad choices. Visit megaphone.fm/adchoices
Road Trip time!! We took What to Drink on the road to the Napa Valley to interview industry legends Barbara & Bruce Neyers, owners & founders of Neyers Vineyards! The married duo recounts the story of their journey into the world of wine, starting in the early 1970's in the Napa Valley. All of their wines are delicious and leave you wondering, "Am I drinking Old World (European) wines right now, or could these indeed be Californian?!" The Sage Canyon Red blend is a delicious Rhône-style blend (Carignan, Mourvèdre, & Grenache) & will pair with most dishes, but we eventually singled out roast chicken because the two mentioned the perfect marriage of these two several times. What makes Neyers Sage Canyon Red special: Winemaker Daniel Brunier of Chateauneuf du Pape winery Vieux Télégraphe remarked that the Central Valley of California was not much different in temperature than the Rhone; why couldn't the Neyers' grow their favorite Rhône grapes in California? Bruce and Barbara started purchasing Carignan, Mourvèdre, & other Rhône-style grapes from Central Valley winemakers with specific instructions: 1. the grower must reduce their grape yields to prioritize quality over quantity, and 2. they had to employ Old World winemaking techniques like pigeage (stomping grapes by foot) & stem-inclusion. Bruce's wines are a perfect example that California & the 'New World' can achieve 'Old World' elegance, savoriness, and body! BONUS RECIPE: Barbara's Couscous Salad with Chicken Breast Recipe (Serves 4) INGREDIENTS: 2 cups dried couscous 2 cups cherry tomatoes, cut in half – Sweet 100 and Sungold tomatoes 1-2 Cucumbers, Persian or Armenian — peeled and sliced ¼ to 1/8-inch thick 2 chicken breasts, boned and skinless 1 cup canned chickpeas, rinsed 1/3 cup crumbled feta cheese Fresh basil torn into pieces for garnish Kosher salt and fresh ground pepper VINAIGRETTE INGREDIENTS: 1 Tablespoon minced shallot 2 Teaspoons fresh squeezed lemon juice ½ Teaspoon paprika ½ Teaspoon coriander ½ Teaspoon turmeric ½ cup extra virgin olive oil PREPARATION: Cook the chicken breasts on a grill using mesquite charcoal. Cook the couscous as directed on the package. Refrigerate the couscous if not using immediately. Combine the vinaigrette ingredients and set aside. Cut the chicken breasts in half lengthwise and then into ½-inch pieces. In a bowl combine the couscous, chicken breasts, chickpeas and vinaigrette. Season with Kosher salt and fresh ground pepper to taste. Serve the couscous with cherry tomatoes and cucumbers on top and garnish with basil and feta cheese. --- Send in a voice message: https://podcasters.spotify.com/pod/show/what2drink/message
It's Happy Hour! In this episode Ben presents a clarified milk punch cocktail called Clearly It's Fall. It's long and complicated but very much worth the effort. Meanwhile Matthew is clinging to summer with a minty French Pearl that brings hint of absinthe. They also agree on their favorite part of Fall (even though they can't agree when it starts) and tell you how to mix up your favorite cocktail recipes with a simple hack. Recipes below.Clearly It's FallTwo Cinnamon SticksTwo Slices Fresh Ginger2-4 Cloves4 oz Over proof Rum4 oz Cognac2 oz lemon juice4 oz simple syrup1 cup whole milkCombine rum, cognac with cinnamon stick, ginger and cloves in sealed container and let steep over night. Remove ginger, cinnamon sticks and cloves from spirit mixture.Bring milk to roughly room temperature. (Microwave 30-60 seconds on high.) Slowly add spirits to milk (do not pour milk into spirits!) in short pours over a minute or two.Let the mixture sit for at least 30 minutes or up to over night in the refrigerator.Using a large strainer and cheese cloth, strain the mixture into another container. Work in batches if the strainer is not large enough. Let the liquid strain completely.Refrigerate strained liquid until chilled.Serve in a rocks glass over a large chunk of ice.French Pearl2 oz Gin3/4 oz Lime Juice3/4 oz Simple SyrupAbsinthe Rinse6-8 Mint LeavesMint leaf for garnishPrepare a chilled coupe glass by rinsing it with absinthe or use an atomizer to spray the inside of the glass. Add all other ingredients to a cocktail shaker with ice and shake 10-12 seconds. Double strain into a coupe glass and garnish with a mint leaf.
From Cheri: My path to SOS started with my Seventh-day Adventist family which had a dairy farm in Tillamook, Oregon. My grandparents had 100 dairy cows and at 10 years old I stayed with them one summer and the following school year. I learned all of the cows names and numbers and helped with all of the chores including feeding the baby calves. It was very hard work. I feel fortunate that I had that experience and at the time eating dairy was accepted in the SDA community. As I grew, I was very interested in health matters and as valedictorian of my 8th grade class, my whole address centered around health. Sometime in high school, I heard a lecture about the hazards of sugar and refused to eat anything containing sugar. That lasted until the cultural influences at college made me stray into Pleasure Trap eating. My mother has always been an adventurous cook, and I slowly followed in her footsteps. Our culture is obsessed with food, and I am no exception. I have been Vegan and evan Raw Vegan in the last 30 years. As the various ‘experts' have made their proclamations about food, I accepted the contradictory notion that clean animal products were healthy. As I embraced more meat, butter and eggs, my cholesterol climbed to 314. I started to cut back on the cheese, but only got into the 200's. My very active grandfather died suddenly of a massive heart attack at age 66, so I became concerned. Additionally, my A1C was creeping up, and my father had had Diabetes, so these factors weighed heavily on my mind. Sometime in the summer of 2022, I saw Chef AJ on the Rich Roll podcast, and the notion of food addiction really resonated with me. SOS-free was a foreign concept and it took a few months for me to wean myself away from eggs and cheese, but I was able to go SOS-free on October 31, 2022. Within six weeks my labs were all within normal limits! I just want to share a few of the recipes that helped keep me on the WFPB path without feeling deprived BEET HUMMUS 2 Cans No Salt Garbonzo beans or 3 ½ cups cooked in the Instant Pot 16 to 20 oz steamed beets with skins slipped off 2 Lemons, zested & juiced 1 clove garlic ¼ cup White wine vinegar ½ teaspoon ground Cayenne Pepper 2 Tablespoons Tahini, optional Blend in Vita Mix DIVINE PICKLED BEETS 1 to 2 pounds steamed beets with the skins slipped off, slice with wavy slicer or as desired. Pour over Huckleberry or Ruby Red Onion California Balsamic Vinegar, use enough to coat to beets. Make a day ahead and store in the fridge. Turn the beets gently to distribute to vinegar. CITRUSY 1 - 2 - 3 DRESSING 1 Cup Organic Balsamic Vinegar ⅔ cup Mustard, (yellow or Dijon) ⅓ cup date paste* 1 orange, zested and juiced Blend with Immersion Blender *DATE PASTE 2 Pound box of Medjool dates (remove all pits) Boiling water to cover. Soak overnight. Blend in VitaMix. Freeze or fridge STRAWBERRY VINAIGRETTE 2 cups fresh or frozen strawberries ¼ cup red wine vinegar 2 T Dijon mustard 2 T Maple syrup OR date paste Blend in VitaMix. Serve on chopped salad. Refrigerate. RED VELVET CHOCOLATE MUFFINS BY DR WROBLEWSKI 1.1 Pounds cooked beets 10 oz fresh banana 10 pitted Medjool dates 2 teaspoons vanilla 1 Tablespoon Balsamic vinegar Blend in Cuisinart, then add: ½ cup cacao powder 1 teaspoon reduced sodium baking powder 1 ½ cup old fashioned organic oats Blend again. Divide into 24 silicone cupcakes. Bake at 350 degrees for 45 to 55 minutes. Store in the fridge. Serve with Dazzle Berry Sauce. DAZZLE-BERRY SAUCE BY TIMAREE HAGENBURGER 12 ounces Blackberries ⅓ to ½ cup date paste 1 T Cashews OR 1 T chia seeds ½ teaspoon Cinnamon ½ teaspoon vanilla ½ to 1 teaspoon Lemon zest Blend in VitaMix. Add water to achieve desired consistency. Refrigerate. Follow Cherie On Facebook: https://www.facebook.com/profile.php?id=100093706254780&mibextid=ZbWKwL On Instagram: https://www.instagram.com/chefcheriamore/
I know it has been such a long time, but WELCOME BACK to Nikoli's Kitchen! In this week's episode I talk about where I've been and the "log jam" that is my brain, and I talk about making Challah Bread from scratch on a livestream and turning it into French Toast with strawberries and a cream cheese mascarpone drizzle! Thank you so much for tuning in, and make sure you come back every week for a brand new episode! Featured Recipe for this Episode: Challah Bread: 560 grams all-purpose flour (about 4-1/4 c)* 1 T yeast** 2 t salt 3/4 c lukewarm water 1/4 c + 2 T honey*** 1/4 c + 2 T vegetable oil 4 eggs at room temperature Challah bread recipe was followed (mostly) precisely from https://www.onceuponachef.com/recipes/challah.html. Please head to the blog and check it out for the full instructions. My adaptations are below- * When I made this I didn't realize the website contains both metric measures and cup measurements. I also over-measured the flour at about 4-1/2 c. The dough still turned out very sticky, though, and I didn't have to adjust any other ingredients. * The recipe from the blog recommends using the dough hook to mix and aerate the dry ingredients (flour, yeast, and salt), however, this doesn't really work as well as I'd like. I just used a hand whisk to mix the dry ingredients before putting the bowl onto the mixer. I also whisked together the wet ingredients before adding them to the dry mixture. ** I used normal yeast in the recipe and not rapid-rise yeast. It needs a longer rise time in this case which I did not allow for, so my challah was more dense. Make sure you allot for the additional rise time if you don't have rapid-rise yeast. *** I recommend using a nice, fragrant honey to elevate the flavor profile of this. I used a raw wildflower honey for mine. Sliced Strawberries: 32 oz strawberries, thinly sliced 1/4 t salt 1/4 c powdered sugar Combine the ingredients in a bowl and toss or stir until the strawberries are well-coated. Refrigerate. Mascarpone Cream Cheese Drizzle: 8 oz 1/3 fat cream cheese 4 oz mascarpone cheese 2 c powdered sugar 2 T heavy cream 1 T vanilla 1/4 to 1/3 c whole milk (more or less to desired consistency) Combine the ingredients in the bowl of a stand mixer with the paddle attachment. Start mixing at low speed (to avoid a mess). Once things start to blend together, increase speed to medium up to medium-high and mix until well-combined, adding more milk to reach the desired consistency (make sure you turn your mixer back down before adding). Mine ended up being a little too thick for "drizzling" so I'd recommend a thinner consistency, maybe as thick as syrup but still pourable. French Toast: 3 eggs 1 egg white (leftover from the recipe) 1 T vanilla 1/4 c whole milk Whisk together all ingredients. Cut 3/4" slices of your cooled challah bread and soak in the egg mixture for at least a minute, flipping them over halfway through. You need the egg to soak into the bread. Cook until well-browned on both sides. Serve topped with sliced strawberries and a drizzle of your mascarpone cream cheese topping. Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch! Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser Guest Appearances Catch me weekly on Two Peas on a Podcast with Gerald at https://www.twopeasonapod.com/! I had the greatest time talking to Joey, Mark, and Aubrey on So Wizard about the Neil Breen movie Fateful Findings! Check it out at https://www.sowizardpodcast.com/episode-466-fateful-findings/ (Note: NSFW). Credits Intro "Early Bloomer" by Magnus Ludvigsson. Licensed from Epidemic Sound. Check out his incredible music at https://open.spotify.com/artist/1ZdkboTg5bXbk7siTMxVc7. Outro "Midnight Swing" by Jules Gaia. Licensed from Epidemic Sound. Check out more of his wonderful tunes at https://open.spotify.com/artist/7GXiq6QQjWFEgHjd3TRaCt! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "Motif in F Major," "A Matter of Trust," "Infinite Possibilities," "Would You Remember," and "Greater than You or I" by Gavin Luke. "The Girl from North" by Magnus Ludvigsson.
Refrigerate or Room Temp? That is the question.Ketchup manufacturer Heinz attempted to settle the debate about where customers should keep their ketchup by tweeting the company's thoughts on the matter, causing social media users to chime in.
Heinz put out a new article saying that you NEED to do this when it comes to your ketchup... are you following the guidelines?
Gesine Bullock-Prado, the host of the Food Network's “Baked in Vermont,” celebrates Vermont's food scene with her newest cookbook, My Vermont Table. She joins us today to talk about the food of Vermont's six unique seasons. Dog Team Tavern Sticky Buns MAKES 18 BUNS A Historic Vermont Recipe Excerpted from MY VERMONT TABLE: Recipes for all (Six) Seasons by Gesine Bullock-Prado Copyright © 2023. Used with permission of the publisher, Countryman Press. All rights reserved. The Sticky Buns produced by the recipe below, as found in Gesine Bullock-Prado's new cookbook, My Vermont Table. (Raymond Prado) The Dog Team Tavern was built in the 1920s by Sir Wilfred and Lady Anne Grenfell in Middlebury, Vermont, and was made a mission house in 1931. It became a tavern in 1936 and was listed on the National Register of Historic Places in 2002. It was a place of local legend. It had catered to the likes of Elea- nor Roosevelt and Robert Frost. And as the years passed, it was frequented by the students of Middlebury College on parents' weekend. It was famous for its generous portions of prime rib and its “relish wheel.” But perhaps most loved were the sticky buns, served as an appetizer. How can you not love a joint that serves sticky buns as an appetizer? Tragically, the tavern burned down in 2006 and has left a community longing for the sticky buns that once were. It's around Thanksgiving that the online groups wax nostalgic for these sweet treats, with recipes exchanged and notes passed. The thing I love most about these is that they are soft as can be from the use of mashed potatoes and starch water from cooking the potatoes. Long live Dog Team Tavern sticky buns! DOUGH 12 ounces (340 g) russet potatoes, peeled and cubed 1⁄2 cup (99 g) granulated sugar2 teaspoons fine sea salt2 large eggs, beaten7 cups (840 g) all-purpose flour (I use King Arthur) One 1⁄4-ounce packet (7 g) instant yeast (I use Red Star Platinum Superior Instant Yeast)8 tablespoons (1 stick; 113 g) unsalted butter Oil for bowlNonstick cooking spray STICKY Butter for baking pans2 cups (426 g) light brown sugar 11⁄2 cups (169 g) chopped walnuts FILLING 2 cups (426 g) light brown sugar2 tablespoons ground cinnamon1⁄2 pound (2 sticks; 226 g) unsalted butter, very soft MAKE THE DOUGH Boil the potatoes until fork-tender. Drain, reserving 11⁄2 cups of the cooking liquid (aka starch water), and allow the reserved cooking liquid to cool. Place a drum sieve or tamis over a large bowl and press the potatoes through the sieve with a bowl or D scraper. Add the granulated sugar and the salt to the potatoes and stir well to combine. Allow to cool. Combine the reserved cooking water and eggs in the bowl of a stand mixer fitted with the dough hook. Whisk to combine. Add the potato mixture and then the flour and yeast. Mix until the dough just comes together. Add the butter,a small piece at a time ,and continue to mix until the dough is very smooth and shiny, about 10 minutes. Transfer the dough to a well-oiled bowl and turn the dough over to coat the dough completely in the oil. Cover with plastic wrap. Allow the dough to bulk ferment until doubled in size, about 1 hour. Transfer the dough to a parchment-lined sheet pan, spraying the parchment well with nonstick cooking spray. Press the dough so that it's a rough rectangle. Refrigerate to firm up the dough, about 1 hour. MAKE THE STICKY Butter two 9-by-13-inch baking pans. Divide the brown sugar evenly between the two pans. Spritz the brown sugar with enough water to make a thick, wet paste. Divide the walnuts between the two pans. FILL AND BAKE THE BUNS Roll out the dough into a rough 14-by-18-inch rectangle, about 1⁄2 inch thick. Combine the brown sugar, cinnamon, and butter in a bowl, stirring to create a thick paste. Spread the mixture evenly over the dough, leaving naked a 1⁄2-inch strip along one long edge. Roll up the dough, starting at the long edge opposite the clean edge. Pinch the seam to seal. Cut the roll into 18 equal-size pieces. Arrange the rolls in the pans (nine in each pan with cut side down), separating slightly, cover with plastic wrap, and allow to proof until almost doubled in size, 45 minutes to 1 hour. Preheat the oven to 350°F. Bake until golden brown, about 30 minutes or until the bun interior reads 200°F on an instant-read thermometer. Immediately unmold the buns onto two cooling rack–lined sheet pans.
This week we're joined by comedian K Dubb @comediankdubb23Cocktail of the week:Sticky-ickyPunch Bowl Measurement:1/2 of a 750 ml Bottle of Caramel Vodka1 Bottle of Moscato1/2 Gallon of Apple CiderClub SodaApple Slices Instructions:Add Caramel Vodka, Moscato, and Apple Cider into a Punch bowl.Stir and add in your apple slices to your punch bowl.Refrigerate for a couple hours.When you're ready to serve, pour over ice and top with club soda. Garnish with some apple slices and a cinnamon stick & Enjoy!For all promo codes and links for promotions in the episode, follow this link:https://linktr.ee/cocktalesadsFollow Us!@cocktalespodcast@kikisaidso@coffeebeandeanGet Your Merch & Order Your Card Gamewww.imcurioustoknow.comGet Klassy Bastewww.klassybaste.comLive Show Tix (All Cities) Tickets on Sale NowDirty Little Secrets Tour 2023www.linktr.ee/cocktalespodcast1/26: Charleston, SC2/23: Los Angeles, CA3/2: Nashville, TN3/9: Orlando, FL3/16: Miami, FL3/24: Pontiac, MI 4/8: Seattle, WA4/15: Toronto, ON5/11: Birmingham, AL **Just added5/20: Dallas, TXLinks to tickets here: www.linktr.ee/cocktalespodcast
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