Podcasts about salsa verde

Today's recipe is Italian Salsa Verde.Here are the links to some of the items I talked about in this episode: #adMedium BowlCutting BoardChef's KnifeAll New Chicken CookbookThis episode was also published in June, 2023.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo

Today I have solo episode for you, answering your questions! I recorded this last-minute when a guest rescheduled, calling on you (at the very last minute) to send me your questions, and I have to say, it was so much fun. In the episode I explore the value of moving slowly in the kitchen and answer your questions about:* bread baking and gluten intolerance* strategies for getting dinners on the table with young kids* the difference between cake flour and regular flour (and do you have to flour your pans?)* the difference between baking powder and baking soda (and can you interchange them?)* my favorite meals to cook for myself (and the joy in eating alone)* the meals that I'm currently craving* the dessert that I've been fantasizing about LINKS & RECIPES MENTIONED IN THE SHOW* Mind, Body, Spirit, FOOD Newsletter: https://mindbodyspiritfood.substack.com/* Find Nicki on Instagram: https://www.instagram.com/nickisizemore* One-on-one sessions with Nicki: https://mindbodyspiritfood.substack.com/p/coaching-and-cooking-sessions* Build-a-Bowl book: https://amzn.to/3DT4PZa* Cannelle et Vanille Bakes Simple, by Aran Goyoaga: https://amzn.to/3XHjfCf* Intentional Eating podcast: https://mindbodyspiritfood.substack.com/p/intentional-eating* Eating alone post: https://mindbodyspiritfood.substack.com/p/almond-and-cassava-waffles* Podcast episode with Aran Goyoaga: https://mindbodyspiritfood.substack.com/p/aran-goyoaga* Podcast episode with Ellie Krieger: https://mindbodyspiritfood.substack.com/p/easy-summer-recipe-ideas* Pea Pesto: https://fromscratchfast.com/pea-pesto/* Chipotle Chicken Tacos: https://fromscratchfast.com/chipotle-chicken-tacos/* Falafel Bowls: https://mindbodyspiritfood.substack.com/p/clean-out-the-fridge-falafel-bowls* Italian Grilled Skirt Steak with Salsa Verde: https://fromscratchfast.com/new-book-and-tuscan-grilled-skirt-steak-with-salsa-verde/* Grilled Potatoes with Parmesan and Chives: https://fromscratchfast.com/bbq-grilled-potatoes-recipe/* Rhubarb & Almond Galette: https://mindbodyspiritfood.substack.com/p/rhubarb-almond-galette-gluten-free This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe

With a career spanning finance, operations, and brand leadership, Liz Williams knows a thing or two about shaking up the quick-service restaurant (QSR) industry. She discusses the art of brand reinvention, sharing how El Pollo Loco is modernizing its look, embracing technology, and staying true to its bold, citrus-marinated flavors. Liz unpacks the growing consumer demand for fresh, high-quality fast food, the power of digital engagement and customer loyalty, and the delicate balance between innovation and preserving what makes a brand iconic.Key Takeaways:Liz shares how El Pollo Loco is modernizing its restaurants, with half of its locations undergoing a redesign to enhance customer experience and brand consistency.The sauce matters! El Pollo Loco's Salsa Verde has developed a loyal following, leading to discussions on potential retail expansion.Liz explains the company's buy-over-build tech approach, partnering with Google, Olo, and Quickserve to optimize operations and streamline customer service.QSR vs. fast casual – El Pollo Loco is redefining its market position by combining QSR speed and convenience with fast casual quality and fresh ingredients to appeal to evolving consumer preferences.Hot takes: Liz plays “Hot or Not,” sharing her thoughts on limited-time offers (LTOs), celebrity-owned restaurants, and the growing sauce trend shaping modern foodservice. Trivia challenges and restaurant-themed games highlight how El Pollo Loco is using interactive content to engage customers and build brand loyalty.The branding playbook – Liz and the team discuss the power of storytelling, brand clarity, and how to communicate a strong identity to consumers.Thank you for tuning in to Hospitality Hangout, brought to you by Branded Hospitality Ventures. Stay connected for more captivating stories, industry trends, and expert insights shaping the future of hospitality. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com

Creen que el marciano necesite cuentos para dormir?

Text us a question or comment and you might get it read on a future episode!This week we got to try two classic sauces with a twist. Easy Green is a Salsa Verde that ramps up the heat and adds some fresh pineapple while Hot House is a Hot Ones exclusive that gives you insane heat along with great dill and cilantro. WE talk sauces, nostalgia, walls of hot sauce, baby whales and more.Fat Baby Hot SauceWeb - HEREIG - HEREFB - HEREButterfly Bakery of VermontWeb - HEREIG - HEREFacebook - HEREPlease feel free to Rate and Review our podcast. Also follow us on social media for updates and to interact with us on IG @TheHeatSourcePodcast

In Dinner for Shoes podcast episode 61, host Sarah Wasilak chats with historian, author, educator, and host of “Smarter in Seconds” Blair Imani. Blair was one of Sarah's DFS 2025 Dream Guests, so it's an honor to talk to the activist about how she challenges her followers to think critically about race, gender, disability, intersectionality, and inclusivity — all while mastering a bold sense of style that's intentional and helps to elevate her platform even more. Sarah goes on to discuss some of her favorite ethically responsible and socially aware fashion brands, all of which donate or collaborate with charities and raise awareness about important issues affecting our world.Finally, Sarah tries Blair's favorite food, tamales, from Azteca Taqueria in Union City, NJ.Dinner for Shoes listeners get 20% off Mad Fine jewelry with code “SARAH20” at checkout.Whether you're in need of outfit advice or in the midst of a style dilemma, the Shoe Therapy hotline is open for your anonymous texts and voicemails. Message 917-336-2057 with fashion questions and funny stories so I can “heel” ya — you just may hear your message on the podcast.THIS DINNERTamales de Pollo en Salsa Verde and Tamales de Puerco in Salsa Roja from Azteca Taqueria in Union City, NJ.THESE SHOESAlohas Joelle Onix Black Leather PumpsTHIS OUTFITShop my look  Aje Focal Knit TopAje Rule BeltRumored black trousersVintage bagVintage pearl drop earringsTHESE CHAPTERS0:00 - INTRO4:20 - THE OUTFIT BEHIND THE SHOES13:40 - BLAIR IMANI INTERVIEW55:49 - PHILANTHROPIC FASHION BRANDS1:08:33 - CHICKEN AND PORK TAMALESTHIS PRODUCTIONis created, written, hosted, and produced by Sarah Wasilak.is creative directed and executive produced by Megan Kai.is tech supervised by Nick Zanetis.includes photos and videos in chronological order by Sarah Wasilak, Blair Imani, Alohas, Mad Fine, The New York Times, IMBŌDHI, Mati, Odd Bird, Elle Deran, Sister Song, Lingua Franca, Prabal Gurung, Brother Vellies, Pyer Moss, Wildfang, Telfar, Social Goods, Rowing Blazers, and Phenomenal. references Mad Fine discount code “SARAH20,” The Work Diary of Blair Imani ‘Herstory' Historian via The New York Times, and ‘The Heart of Allyship' e-book by Elle Deran.  is made with love.Dinner for Shoes is a fashion podcast for people who love food, hosted by editor Sarah Wasilak. With appearances by her cats, Trish and Kit, and agendas that almost always go to shit, we aim to dive into a discussion about fashion and style and break some bread in each episode. Dinner for Shoes podcast episodes are released weekly on YouTube, Spotify, and Apple. You can follow along for updates, teasers, and more on TikTok, Instagram, and Facebook. If there are any fashion topics you've been pondering or good eats you think Sarah should try, don't hesitate to send a DM or an email.Dinner for Shoes is an original by The Kai Productions.Follow Dinner for Shoes: @dinnerforshoes on Instagram, TikTok, Facebook, and YouTube Follow host Sarah Wasilak: @slwasz on Instagram Follow producer Megan Kai: @megankaii on Instagram Get in touch: dinnerforshoes@gmail.comTo make this video more accessible, check out YouDescribe, a web-based platform that offers a free audio description tool for viewers who are blind or visually impaired.

Dando prosseguimento a série de receitas sobre a salsa, no episódio de hoje chegou a vez do nosso chef Flávio Trombino te ensinar a receita da tradicional salsa verde. Ingredientes: Seis tomates verdes uma cebola uma cabeça de alho uma pimenta malagueta uma pimenta jalapeño uma abobrinha um fio de azeite sal a gosto See omnystudio.com/listener for privacy information.

Send us a text   In this episode of Whip Cream Salmon, hosts Brian and Ronnie dive into their culinary experiences, discussing everything from the challenges of a long workday in the kitchen to the intricacies of making Peruvian chicken and gumbo. They explore the art of soy sauce production, the importance of a well-cooked roux, and the philosophy behind plating and presentation in culinary arts. The conversation also touches on the slow-moving process of building a new culinary space and their exciting holiday cooking plans, including making fresh tortillas and tamales. In this engaging conversation, Ronnie and Brian explore various culinary topics, from ceviche and hot sauce creations to salsa verde techniques and cooking competitions. They share personal anecdotes about their experiences in Napa Valley, discuss gluten-free trends, and recount kitchen mishaps that lead to humorous learning moments. The duo also emphasizes simplifying cooking with practical tips and essential kitchen tools, such as a kitchen scale, to enhance the cooking experience.Chapters00:00 Introduction and Kitchen Chronicles06:01 The Art of Soy Sauce12:03 The Roux and Its Secrets17:59 Plating and Presentation in Culinary Arts23:48 Building a New Culinary Space31:41 Ceviche and Culinary Adventures39:04 Cooking Competitions and Culinary Experiences44:38 Gluten-Free Trends and Restaurant Experiences52:46 Kitchen Tips: Simplifying Cooking58:30 Essential Kitchen Tools: The Kitchen ScaleBeers we drank- Ronnie - New Belgium - Fat Tire Ale- Brian - Larceny - Kentucky Straight Bourbon WhiskeySTAY CREAMY

Born in Norfolk, Matthew Macfadyen recently celebrated his 50th birthday. His father's job took the family overseas when he was young, and he grew up in places like Indonesia before returning to the UK to attend RADA. Matthew's career began on the BBC show, Spooks in 2002. From there he went on to star in Frost/Nixon in 2008, Robin Hood in 2010 and The Three Musketeers in 2011. Matthew played Tom Wambsgans in the smash-hit TV series Succession, winning Baftas, SAG Awards, Emmys, and Golden Globes for his performance. He is here to talk about his appearance in the Waitrose Christmas advert. Nick mixes Matthew his favourite drink, tonic water and bitters, while Angela prepares porchetta with salsa verde & crackling. The experts at Waitrose pair this with a Primitivo from Puglia, Italy. Our trio tuck into the No.1 red velvet bauble dessert for pudding. Nick and Angela quiz Matthew on his biggest roles. He talks about his love of Southeast Asian cuisine, his plans for Christmas, and shares why refuses to make his wife Keeley Hawes, her favourite sandwich. Find Angela's Christmas menu with Dishpatch, the restaurant quality meal kit experts, on Waitrose Entertaining. You can now watch full episodes of Dish on YouTube  All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.uk and she'll try to answer them in a future episode. Dish is a S:E Creative Studio production for Waitrose Learn more about your ad choices. Visit podcastchoices.com/adchoices

Un classico della cucina italiana con l'aggiunta di ingredienti che lo rendono unico e nutriente.

theme song - these days by pure mids i like this better spotify playlist https://open.spotify.com/playlist/5LRHfeOWMjps1nogTyDhpR?si=badbaef0cd9749ed

Kingsley, Cyn, and RNG join you this week to give you our experiences in the game, talk Destiny news, and give you all the opinions you may not know you needed from the amazing game Bungie has created. We are in week elevin of Season of the Wish.  This week we talk about what we have been doing and the TWID news is light-ish but we also talk about a few other things.  If you are ever interested in joining the live recording and text chat of the show or listen to our after shows, we record most Thursday nights around 9pm Eastern.  Stay tuned for after dark after the episode Please also leave us a review on Apple podcasts or any other platform, we would appreciate it very much and read it on the air.  You can click here to do so: https://lovethepodcast.com/jpHjRL

Hablamos con Daniel Campanero, del departamento de comunicación de CPAEN, y con Tina Asensio, biochef del restaurante Baratza Makrobiotika

Brenda es una poeta emergente que ha dado conocer su obra mediante Open Mics en librerías como Antonia, la oficina del Libro y El Péndulo. Actualmente se encuentra escribiendo "Corazón en catarsis", un poemario queer que comienza desde el momento en que la poeta se descubre como una persona sáfica, hasta el duelo después de su primera relación lésbica. --- Send in a voice message: https://podcasters.spotify.com/pod/show/librostransporte/message

Cheesy smoked haddock stuffed potatoes with salsa verde crema

The second of four Awakenings to intro our Mage: The Ascension liveplay, Norfolk Wizard Game. We follow Sibyl Innswood, a goth gremlin game developer whose want is to express herself through her morbid art installations. But upon showing the fruits of her labour at an art gallery in Norfolk, an incomprehensible darkness comes to completely change her life in an instant (as well as ruining her chances to defeat the hack fraud Bepis and his uninspired art piece "Salsa Verde".) Odoroshi as Sibyl Inswood SpeakerD as the Storyteller Audio Composition by Dr White https://www.youtube.com/@DrWhite ...and Alfabusa Illustration by Ironirocal Graphic Design by Odoroshi Our Patreon: http://www.patreon.com/alfabusa Our Paypal Donation Page: https://www.paypal.com/donate/?cmd=_s-xclick&hosted_button_id=BM5SSKZSM8ZWA&ssrt=1694792114097

Episode 61 Live from Terrificon 2023.   The Boys sit down with longtime friend and greenskeeper, Chris Hoff, and talk about commercials and the lost art of raking leaves.  Luke Chapdelaine pops in for a Limoncello taste test and we finally talk to long lost fan Oscar Salsa Verde.  

De repente, la vida cotidiana se había vuelto increíblemente arriesgada.

Today's recipe is Italian Salsa Verde.Here are the links to some of the items I talked about in this episode: #adSena Sea: Wild Alaskan Fish - sign up for their VIP mailing list to get 10% offIG: @Senasea_SeafoodsMedium BowlCutting BoardChef's KnifeAll New Chicken Cookbook Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo

We're going green! This week we tried two sauces that are further from each other in location, but both green focused. Tennessee Hot Sauce Co has a Poblano Jalapeno sauce that is part of their regular rotation. If you think Salsa Verde, you are in the neighborhood, but it brings flavor with it's heat to go on most mexican cuisine.Craic Sauce has always been a good time in line with it's name. 40 Shades of Green Chili is no different. This green tabasco inspired sauce gives you layers of flavor and some surprising recommendations from the maker himself.Check out links below for these great makers.Tennessee Hot Sauce CoInstagram - HEREWebsite - HERECraic Sauce LinksWebsite - HEREIG - HEREPodcast - HEREPlease feel free to Rate and Review our podcast. Also follow us on social media for updates and to interact with us on IG @TheHeatSourcePodcast

Becky encourages us to the Word to find food for our souls. Author of the plan for the Bible Reading Challenge (christkirk.com), she discusses the importance of eating daily and compares reading Scripture to our daily meals. Having lived in Mexico for most of her life, Becky shares many simple Mexican dishes that are easy to make, tips on when to order groceries, Sunday brunch ideas, and much more! We're so glad you're here! (Visit www.comeoverfordinner.com for recipes, product links, and more!)

Desde Higueruela, Albacete, nuestro chef Robin Food, nos enseña a cocinar unas kokotxas de bacalao con guisantes y perejil dedicadas a una de nuestras oyentes, Begoña Ruiz. Además, Víctor, un niño del público y que tiene su propio libro de cocina, nos da la receta para preparar un caldo verde portugués.

Desde Higueruela, Albacete, nuestro chef Robin Food, nos enseña a cocinar unas kokotxas de bacalao con guisantes y perejil dedicadas a una de nuestras oyentes, Begoña Ruiz. This show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/4412383/advertisement

Episode 134In Episode 134, Loosing my SH&# returns, Chris joins the show from QM2 in Adelaide with a bumper edition of cruise news & Fact or Fiction. Garry S in Sydney shares images of QM2 and MSC Magnifica in Sydney Harbour.QM2 - Garry Stafford 2QM2 - Garry StaffordMSC Magnifica 2 - Garry SMSC Magnifica - Garry SSupport the showListen, Like, Subscribe & Review on your favourite podcast directory.Share the podcast with someone you think will enjoy the showBuy Me A Coffee – This podcast is only possible thanks to our supporters, simply buying a coffee keeps us on air. It is just like shouting your mate a coffee, and we consider our listeners close mates. https://bit.ly/2T2FYGXSustainable Fashion – choose a TBCP design or design your own… all using organic cotton, green energy and zero plastic https://bit.ly/32G7RdhRun for a Reason – This year Chris will Run for a Reason, raising money for the Type 1 Diabetes Family Centre. The Family Centre is a unique WA based home away from home for people with type 1. The team work alongside people living with type 1 diabetes, to support them to live a full and rewarding life. Donations can be made here: https://lnkd.in/gjs7jXXjCruise NewsCosta Celebrates 75th AniversaryOne year on: Australian cruise renaissance gathers paceMarch 15, 2023 – More than 40 international cruise ships have returned to local waters in the year since Australia's cruise suspension was lifted, reviving an industry worth billions of dollars a year to communities around the country.Cruise Lines International Association (CLIA) said today Australia had undergone a cruising renaissance over the summer peak season and was on track to return to pre-pandemic prosperity by the end of the year.The Australian Government announced on March 15 last year it would not renew its national cruise suspension, paving the way for ships to return in a carefully managed revival that began initially with short domestic itineraries in May 2022.Australia has traditionally been one of the world's most passionate cruise markets. In 2019 more than 1.2 million Australians took an ocean cruise, representing 4.8% per cent of the population or almost one in 20 Australians.Costa Celebrates 75th Anniversary On 31 March 2023 Costa Cruises celebrates its 75th anniversary. On that day, 75 years ago in 1948, the “Anna C”, the first passenger ship of the fleet, departed from Genoa bound for Buenos Aires, with 768 guests on board.A historic moment, which started the great success of Costa cruises. Over all these years, day after day, Costa Cruises has taken millions of guests around the world, sharing the happy and unforgettable moments of their holidays.To celebrate this important anniversary together, Costa Cruises has come up with a unique initiative: 75 cruises at a special price, available until April, with different dates depending on the markets, to sail throughout the year, from early spring to autumn, to discover incredible destinations in the Mediterranean and Northern Europe.Ships and itineraries of the 75th anniversary cruisesCosta Smeralda, Costa Toscana and Costa Diadema will offer week-long cruises in the Western Mediterranean, discovering the most beautiful destinations in Italy, France and Spain.In the eastern Mediterranean Costa Deliziosa will visit Marghera/Venice, Katakolon/Olympia (Greece), Mykonos (Greece) Santorini (Greece) and Bari, while during the summer Costa Pacifica will visit Taranto, Catania, Malta, Mykonos and Santorini. Both itineraries are one week long.During this summer, the Costa Fortuna will offer a never-before-seen 14-day itinerary between the Greek islands and the Balearic Islands, with Savona, Civitavecchia/Rome, Messina, four magnificent Greek islands, such as Crete (with a call at Heraklion), Rhodes, Mykonos, Santorini, Kefalonia (with a call at Argostoli), Palma de Mallorca, in the Balearic Islands, and then Barcelona and Marseille.From May to September, cruises in Northern Europe will also be available. The Costa Fascinosa will offer 12-day itineraries to the North Cape, or nine-day cruises to the most beautiful cities in the Baltic; the Costa Favolosa will visit Iceland, the Lofoten Islands, Greenland, a new destination for this summer, or Great Britain and Ireland; the Costa Firenze will offer one-week cruises in the Fjords.Celebrity Cruises brings world's fastest growing sport, pickleball, to the high seasGet your game face on, because the world's fastest growing sport, pickleball, is coming to the world's greatest cruise line, Celebrity Cruises, with new courts added to nine ships* in the Celebrity fleet, including Celebrity Eclipse which is currently cruising Australia and New Zealand.A hybrid of tennis, badminton and ping-pong, pickleball has been embraced by celebrities and athletes around the world, including Nick Kyrgios, Naomi Osaka and even LeBron James. Having officially made its way to Aussie shores in 2020 with the establishment of the Pickleball Australia Association (PAA), the sport has taken off, with membership to the PAA surging to 5,000+ members in just over two years. Jen Ramamurthy, director of the PAA estimates 15,000 people are now playing pickleball across the country – with numbers continuing to skyrocket!Whether a first-time player or an avid pro, travellers can now enjoy open-air courts and panoramic ocean views on participating Celebrity Cruises ships. Guests can either play at their leisure, or as part of an organised event or tournament led by the ship's activities team.*The nine Celebrity Cruises' ships now offering pickleball include: two Edge Series ships – Celebrity Beyond and Celebrity Apex; plus Celebrity Constellation, Celebrity Eclipse, Celebrity Equinox, Celebrity Infinity, Celebrity Millennium, Celebrity Solstice and Celebrity Summit.Celebrity Cruises Launches New Inspirational Content Series, ‘The Tangerine Table'Celebrity Cruises, is launching a new content series spotlighting a wide range of game-changing leaders and crew members across its fleet, diving into their real life stories and their extraordinary achievements.Called “The Tangerine Table, ” each 10-minute episode will feature a small group of Celebrity officers or crew sharing their career journeys, the people and places that have inspired them along the way, and their lives at sea.  The series name is a nod to the striking colour of The Magic Carpet®, an engineering feat soaring cantilevered above the sea on Celebrity's industry-transforming Edge® Series ships and considered one of the greatest innovations in the cruise industry.The first episode out today honours International Women's Day with an encouraging “SEA it to BE it” message from the groundbreaking women aboard the line's flagship Celebrity Beyond, including:  Captain Kate McCue, the first and only American female captain of a cruise ship and the world's most-followed mariner on social media;First Officer Elizabeth Marami, Kenya's first female marine pilot and first licensed Chief Officer, Navigation.Executive Pastry Chef Atziri Chavez – a Mexican-born talented master of the culinary arts who proudly boasts her well-deserved black scarf;Jelena Vukelic, a Serbian-born wine expert that serves as the ship's Cellar Master.Viewers can tune into the conversation and watch full episodes on both YouTube and Facebook, while also seeing short and impactful clips on Instagram, TikTok and LinkedIn.Carnival – Alcohol Alternative CocktailsCarnival Cruise Line is mixing some of its most popular cocktails as delicious alcohol-free alternatives. Guest-favorite drinks from the mixologists at Carnival's ever-popular Alchemy Bar are now available with non-alcoholic spirits produced by industry-leading distiller Lyre's, making Carnival the first cruise line to offer a full range of alcohol-free cocktails.“Our new partnership with Lyre's gives guests who want non-alcoholic cocktails the best options at sea. We've seen popularity for non-alcoholic cocktails grow rapidly, so to meet that trend, our mixologists have been working to craft alternative versions of our most popular cocktails with none of the alcohol, but all the flavour,” said Zachary Sulkes, Carnival's senior director of beverage operations.Lyre's is the world's most awarded line of non-alcoholic spirits and a global leader in the emerging segment. The company uses all-natural flavours, including essences, extracts and distillates, to match the aroma, taste and appearance you find within time-tested classics.Seven Popular Alchemy Bar Cocktails Recreated with Lyre's:Martini Seduction: Red passion fruit nectar, fresh lime juice and a hint of orange mix with Lyre's White Cane instead of vodka to create this swoon-worthy drink.Spicy Chipotle Pineapple Martini: Lyre's Agave Blanco stands in for vodka to bring this spicy, pineapple cocktail into its non-alcoholic form.The Remedy: Orange juice, pineapple and fresh lime juice are mixed with Lyre's White Cane and Spiced Cane instead of dark and coconut rum.Hearts of Fire: This award-winning concoction featuring fresh thyme and raspberries is re-imagined with Lyre's Dry London instead of gin.Restorative Basil Drop: Lyre's Dry London is mixed with fresh basil and citrus to stimulate and restore the senses.The Perfect Storm: This invigorating boost features strawberry puree, fresh lime and a hit of rosemary and Lyre's Dry London instead of vodka.Cucumber Sunrise: Another award-winning favorite among Carnival guests delivers the same light and delicious flavour with watermelon nectar, cucumber, lime juice and a splash of orange juice mixed with Lyre's Agave Blanco instead of vodka.Windstar Cruises Announces New Whole-Food, Plant-Based MenuWindstar Cruises has partnered with the National Health Association (NHA) to create a new vegan menu on board all six of the small ship line's yachts. The offerings are not only plant-based but also prepared without added salt, oil, and sugar and are gluten-free.Windstar has begun training its culinary team on the new menu and plans to roll out the program fleetwide in June. Vegetarian options, as well as the line's existing omnivore menu items, will continue to be served as usual. Sample dishes from the new menu include:Daily Smoothies at BreakfastRoasted Butternut Squash Velouté with Baked Pumpkin SeedsBaked Cauliflower Croquettes with Salsa Verde and Sautéed SpinachPenne Rigate Pasta, with Crisp Vegetables and Espelette Pepper SauceVeggie Enchiladas with Black Bean & Cilantro SauceChia Seed Truffles with Dates & Coconut SauceTahini Brownies with Fresh StrawberriesThe menu evolved out of hosting several plant-based groups, which have grown significantly in popularity since the start of the pandemic. Lisa McCarl, a former open heart recovery nurse turned travel advisor, has booked several plant-based groups on Windstar and says there is a huge demand for healthy travel options.Holland America Line Introduces New Category of Extended Destination-in-Depth VoyagesHolland America Line is globally recognized as an expert in longer voyages, and to commemorate its historic 150th Anniversary in 2023 the cruise line is introducing extended Legendary Voyages. These lengthier cruises, which range from 25 to 59 days, combine the ceremony of Holland America Line's Grand Voyages with itineraries that feature a comprehensive collection of ports that enrich the experience in each destination.Highlights of Legendary Voyages:Three Legendary Voyages are NEW itineraries for Holland America Line:The previously announced 28-day “Arctic Circle Solstice” that heads north to the Arctic Circle and features 11 calls in Alaska, including lesser-visited ports like Nome and Homer.53-day “Majestic Japan” with 21 total ports, 13 calls throughout Japan and overnights at Yokohama (Tokyo) and Kobe.28-Day “Coral Triangle, Volcanoes and The Great Barrier Reef” that explores 10 ports in five countries, with scenic cruising in the famed Great Barrier Reef, Torres Strait, and past the Kumba and Krakatau volcanoes.Destination-rich itineraries focus on a singular region, visiting some of the most unique ports while offering guests an in-depth exploration.Guests will enjoy the “best of” Grand Voyages on-board programming to further enhance each Legendary Voyage with experiences such as iconic theme parties memorable sailaways and classic cruise activities.Shipboard programming is specially curated to share insights into the history and culture of the destinations visited.Guests have more time in port to experience the nightlife with overnight stays in marquee ports including Anchorage, Alaska; Hobart, Tasmania; Honolulu, Hawaii; Manaus, Brazil; Moorea, French Polynesia; Papeete, Tahiti; Reykjavík, Iceland; and Yokohama (Tokyo) and Kobe, Japan.Holland America Line's Legendary Voyages:56-Day or 51-day “Tales of the South Pacific” departing Sept. 27 or Oct. 2, 2023, respectively, aboard Volendam. The 56-day is from Vancouver, British Columbia, Canada, to San Diego, California; the 51-day is roundtrip from San Diego.34-Day “South Pacific Crossing” departing Oct. 8, 2023, aboard Noordam. From San Diego to Sydney, Australia.28-Day “Amazon Explorer” departing Feb. 17, 2024, aboard Zaandam. Roundtrip from Fort Lauderdale, Florida.35-Day “Hawaii, Tahiti and Marquesas” departing Feb. 17, 2024, aboard Koningsdam. Roundtrip from San Diego.25-Day “South Pacific Crossing” departing April 6, 2024, aboard Noordam. From Sydney to Vancouver.28-Day “Arctic Circle Solstice” departing June 9, 2024, aboard Westerdam. Roundtrip from Seattle, Washington.35-Day “Voyage of the Vikings” departing July 20, 2024, aboard Zuiderdam. Roundtrip from Boston, Massachusetts.53- or 52-Day “Majestic Japan” departing Sept. 1 or 2, 2024, aboard Westerdam. The 53-day is roundtrip from Seattle; the 52-day is Vancouver to Seattle.56- or 51-Day “Tales of the South Pacific” departing Sept. 25 or 30, 2024, aboard Zaandam. The 56-day is from Vancouver to San Diego; the 51-day is roundtrip from San Diego.35-Day “Australia Circumnavigation” departing Nov. 17, 2024, aboard Westerdam. Roundtrip from Sydney.28-Day “Coral Triangle, Volcanoes and The Great Barrier Reef” departing Jan. 5, 2025, aboard Noordam. Roundtrip from Singapore.27-Day “Amazon Explorer” departing Feb. 8, 2025, aboard Zaandam. Roundtrip from Fort Lauderdale.35-Day “Hawaii, Tahiti and Marquesas” departing Feb. 15, 2025, aboard Koningsdam. Roundtrip from San Diego.29-Day “South Pacific Crossing” departing March 30, 2025, aboard Westerdam. From Sydney to Vancouver.Fred. Olsen Cruise Lines unveils brand new programme of sailing for 2024/25Fred. Olsen Cruise Lines has today unveiled a brand new programme of cruising for 2024/25, featuring a host of specially-timed sailings to coincide with natural wonders and destination events, chances to encounter native wildlife and uncover rich and vibrant histories across the planet.The new programme, unveiled on Fred. Olsen Cruise Lines' website this morning, includes opportunities to follow natural bird migrations, witness meteor showers, experience the world's second largest carnival, and the chance to spot wild polar bears with a specially-planned scenic diversion away from the well-sailed route.For the first time since 2019, the new programme also features an 11-night Mystery Cruise setting sail from Southampton in November 2024 – with guests able to follow in the footsteps of explorers, navigators and seafarers as they guess their next port of call.Continuing their commitment to sailing from regional UK ports, Fred. Olsen will offer departures from Liverpool, Newcastle, Rosyth, Dover, Southampton and Portsmouth in 2024 and 2025.Fred. Olsen Cruise Lines unveils brand new 82-night ‘Discovering Asia with the Holi Festival' Grand VoyageFred. Olsen Cruise Lines has today unveiled a brand new 82-night Grand Voyage, offering the chance to discover the culture-rich lands of Asia on a journey timed specially to coincide with the Holi Festival.The sailing, aboard Fred. Olsen's smaller-sized Balmoral, features calls into Myanmar and Cambodia, known for their ancient civilisations and rich histories, where guests can explore the temples of Angkor Wat from Siem Reap, the largest religious monument in the world, and Myanmar's ancient city of Bagan.Wildlife lovers will have the chance to spot endemic species in Borneo, home to proboscis monkeys, or visit Sri Lanka's Udawalawa Elephant Park, while those with a passion for wartime history can discover the Củ Chi tunnels, an extensive network of underground tunnels, in a call into Vietnam's Ho Chi Minh City.An undoubted highlight will be time spent in India, where Chennai will act as the gateway to the ancient monuments and temples of Mahabalipuram, created by the Pallava dynasty, while time in Mumbai will allow those joining the cruise to experience the annual Hindu Holi Festival or immerse themselves in the local way of life by assisting busy dabbawallas delivering lunches across the city.What is more, in addition to the host of experiences on-board and ashore, guests who book to join this Grand Voyage can enjoy up to £500 per person to spend aboard Balmoral, plus free door-to-door transfers within 250 UK mainland miles to the port.Balmoral's 82-night L2502 ‘Discovering Asia with the Holi Festival' cruise, departing from Southampton on 18th January 2025.Itinerary: Southampton, England – Gibraltar, Gibraltar – Cruising Grand Harbour, Valletta – Valletta, Malta – Alexandria, Egypt (overnight stay) – Cruising Suez Canal – Sharm el-Sheikh, Egypt – Safaga, Egypt – Jeddah, Saudi Arabia – Colombo, Sri Lanka – Hambantota, Sri Lanka – Port Klang (for Kuala Lumpur), Malaysia – Kota Kinabalu, Borneo – Muara, Brunei Darussalam – Ho Chi Minh City, Vietnam – Sihanoukville, Cambodia – Singapore, Singapore – Yangon, Myanmar (overnight stay) – Chennai, Tamil Nadu, India – Kochi, Kerala, India – Mumbai, India (overnight stay) – Muscat, Oman – Salalah, Oman – Aqaba, Jordan – Cruising Suez Canal – Asdod, Israel – Haifa, Israel – Heraklion, Crete – Catania, Sicily, Italy – Cartagena, Spain – Lisbon, Portugal – Cruising by Cristo Rei and Abril 25 Bridge – Cruising by Belém Tower & Discovery Monument, Lisbon, Portugal – Southampton, EnglandP&O's Pacific Partnership Program Sponsors First of its Kind Traineeship ProgramP&O Cruises Australia is delighted to announce it has partnered with Cruise Eden to sponsor a two-year School Based Traineeship (SBAT) in Certificate III Tourism. Tailored for cruise, the SBAT Programme is the first of its kind for an Australian regional port, and has been designed to create vocational employment and training pathways for young people in the South Coast region interested in a career in the Tourism industry.Practical training commenced this week when the program's first trainees – Year 11 students of Eden Marine High School, Keely Grebert and Ocea Thiedeman, boarded P&O's Pacific Adventure for a ship tour with the Captain during her port call to Eden.According to educator and Cruise Eden Manager, Debbie Meers, Keely and Ocea will be assisting the Cruise Eden with operations on cruise days, and training with other tourism businesses during the winter months to broaden their industry experience and knowledge.NCL Expands Exotics Itineraries in 2024/2025NCL Has announced new 2024/25 exotic itineraries, including the debut of Norwegian Spirit, Norwegian Sun and Norwegian Sky in Asia, and new ports of call to Manama, Bahrain; Rarotonga, Cook Islands; Sokhna, Egypt; and Akita, Japan.  With this new season of itineraries from October 2024 through December 2025, NCL is expanding its voyages to Antarctica, South America, Africa, Asia, Middle East, Australia and New Zealand by 37%, and its Extraordinary Journeys – the Brand's collection of immersive and port-rich voyages – overall by 15%.  This collection of itineraries only reaffirms the company's commitment to providing guests with carefully curated voyages to some of the most sought-after destinations in the world.NCL's maiden call to Bahrain, its first dedicated Middle East sailing – The Brand will offer a seven-day Middle East cruise on Norwegian Sun from Doha, Qatar to Dubai, United Arab Emirates (UAE) departing 12 April , 2025. An overnight stay in Abu Dhabi, UAE provides travellers with more time to explore the culturally rich destination. In addition, the open-jaw voyage includes visits to Dammam, Saudi Arabia; Manama, Bahrain – a first time visit for NCL; as well as Dubai and Sir Bani Yas, the largest natural island southwest of Abu Dhabi, UAE.Extraordinary Journeys – NCL's collection of immersive journeys that take guests to lesser-visited and once-in-a-lifetime destinations will include two new back-to-back voyages aboard Norwegian Sky. Departing December 2024, the vessel will offer a 16-day Africa sailing to Seychelles, Kenya, Tanzania, Oman and more during its voyage from Dubai, UAE to Mauritius. Immediately following, she will offer a 17-day sailing from Mauritius to Singapore with calls to Seychelles, Maldives and Zanzibar. On 19 April , 2025, Norwegian Sun will embark on a 16-day cruise from Dubai, UAE to Haifa, Israel featuring 10 ports of call, including Sokhna, Egypt – a brand-new port for NCL. Visiting Sokhna, Egypt allows for easier access to Cairo, where guests can explore the ancient Great Pyramids of Giza.Two NCL ships departing from Haifa, Israel – In November 2024, Norwegian Sky will sail a 16-day Middle East Extraordinary Journey from Haifa, Israel to Dubai, UAE, including the once-in-a-lifetime opportunity for guests to transit the Suez Canal in Egypt. Guests can also choose from an 11-day Mediterranean cruise from Haifa, Israel to Istanbul, Turkey aboard Norwegian Sun. Departing 5 May , 2025, the voyage will call to sought-after destinations in Greece, Turkey and Egypt.Three NCL ships to Asia for the first time – As announced in NCL's APAC deployment release distributed earlier this week, Norwegian Sun and Norwegian Sky will debut in Asia, offering an extensive eight-month season from October 2024 through May 2025, sailing country-intensive voyages in the Philippines, Indonesia, Malaysia and Japan – including a collection of coveted Japanese spring cherry blossom and fall foliage itineraries. For the very first time, NCL will call to Akita, Japan during Norwegian Sun's 12-day roundtrip sailing from Tokyo, embarking on 23 October, 2024. Both ships will be joined in region by Norwegian Spirit, who will embark on a brand-new repositioning voyage from Australia to Asia on 7 December, 2024, followed by her first voyage in Asia on 21 December, 2024.Brand-new Australian itinerary – As announced earlier this week, Norwegian Spirit returns Down Under for her third season and launches a new 14-day open-jaw voyage from Sydney to Bali via the Queensland coast in December 2024. The voyage includes calls to Cairns and Darwin, Australia; as well as an overnight visit to Bali (Benoa), Indonesia, providing more time for cruisers to enjoy this exotic destination. In addition, the ship will make the Brand's first port of call to Rarotonga, Cook Islands in November 2025.Sun Princess Milestone: Float Out Ceremony Celebration for Next-Generation Ship in the FleetPrincess Cruises, the world's most iconic cruise brand that delivers dream vacations to millions of guests every year, celebrated a momentous construction milestone with the float out of the cruise line's bespoke, next-generation ship – Sun Princess – at the Fincantieri Shipyard in Monfalcone, Italy.Following the Italian shipyard's tradition, the float out is marked by a special ceremony where a “Madrina” is named to offer blessings and best wishes for the vessel, celebrating the flow of water into the ship's building dock. Princess Cruises Hotel General Manager Simona Stumberger was selected to serve in this special role as an ambassador for Princess, because she epitomizes professionalism and always delivers service with a smile.A native of Slovenia where Stumberger studied hospitality management, she began her career at sea in the bar department and further diversified her hotel experience by working in guest services, and hand in hand with the hotel and food and beverage divisions. Stumberger has been with Princess Cruises for nearly five years.The float out completes the first comprehensive phase of construction for Sun Princess which now transitions to focus on building the ship's interiors.The 175,500-ton, 4,300-guest Sun Princess will offer an array of exciting new dining, entertainment and activity offerings, as well as luxurious staterooms and suites across a broad spectrum of categories. The ship will be highlighted by amazing, never-before-seen spaces such as The Dome, a transformational entertainment venue inspired by the terraces of Santorini, the next-level, brand-iconic Piazza, and three-story Horizons Dining Room that are sure to have everyone talking.Cunard to Launch Silent Discos in Onboard NightclubsYou can dance, you can jive, and you can have the time of your life – in blissful silence – as Cunard is set to launch silent discos aboard its very own dancing Queens.The luxury cruise brand is world-renowned for its glamorous onboard entertainment, but lesser known is the fact that Cunard's Queens are home to some of the liveliest nightclubs at sea.And now, as music lovers across the globe celebrate International DJ Day on 9 March, Cunard has announced that it is introducing silent discos to its iconic late-night venues on selected evenings.The stunning G32 onboard Queen Mary 2 is the biggest of the fleet's nightclubs, which is where you'll find partygoers seeing out the evening in style to the sounds of a live DJ and resident party band.Queen Elizabeth and Queen Victoria, however, are home to the strikingly located Yacht Club, where, if you're looking for a night to remember, travellers dance the night away into the small hours.The introduction of silent discos to these venues is a modern twist on the more established late-night traditions of luxury cruise travel – and is another example of the many immersive onboard experiences offered by Cunard.The concept involves partygoers wearing wireless headphones and dancing to music that is only audible through the headphones. This creates a uniquely entrancing and customisable experience as guests control their own volume and switch between channels to hear different genres of music.This new offering also enables Cunard to take the nightclub proposition out of the main venues and into more unexpected places – transforming areas with parties in the Grand Lobby, on deck or other pop-up locations around the ship.And more...Join the show:If you have a cruise tip, burning question or want to record a cruise review get in touch with us via the website https://thebigcruisepodcast.com/join-the-show/ Guests: Chris Frame: https://bit.ly/3a4aBCg   Chris's Youtube: https://www.youtube.com/c/ChrisFrameOfficialListen & Subscribe: Amazon Podcasts: https://amzn.to/3w40cDcApple Podcasts: https://apple.co/2XvD7tF Audible: https://adbl.co/3nDvuNgCastbox: https://bit.ly/2xkGBEI Google Podcasts: https://bit.ly/2RuY04u I heart Radio:  https://ihr.fm/3mVIEUASpotify: https://spoti.fi/3caCwl8 Stitcher: https://bit.ly/2JWE8Tz Pocket casts: https://bit.ly/2JY4J2M Tune in: https://bit.ly/2V0Jrrs Podcast Addict: https://bit.ly/2BF6LnE Hosted on Acast. See acast.com/privacy for more information.

This week we are celebrating 1 full year of the podcast and we are commemorating that by having Radhi from FAIYA join us for this week's episode. We saved some of the best for last with What the Fuego & Salsa Verde being featured this week. We talk to Radhi about the upcoming Fiery Food Show, the origins of his sauce, the color green, northern lights, and more. Be sure to be on the lookout today for our giveaway post to win some great prizes!!! Be sure to check out Faiya's new website in the link below.Website - HEREIG - HEREPlease feel free to Rate and Review our podcast. Also follow us on social media for updates and to interact with us on IG @TheHeatSourcePodcast

Nuestro cocinero, Robin Food, nos enseña a preparar unas patatas en salsa verde en honor a su pescadera Mila. ¡Apunta la receta! 

We're back, it's Series 15, and we have an absolute corker for our first episode. Superstar P!nk popped round to mum's for a perfectly ‘pink' meal of Pink Salmon with Salsa Verde, followed by mum's delicious Pink Raspberry & Champagne Possets. We had the best evening with P!nk who told us all about her magical live shows, her love of Kugel & Matzo Ball soup while growing up, the psychic she visited in Australia who revealed how her daughter and her go back lifetimes and being mistaken for Gwen Stefani in a supermarket.P!nk's brand new album 'Trustfall' is out now and racing to the No.1 spot. Thanks to Jessie's new bestie for popping round to Clapham for dinner! Next time you're not allowed to leave! Hosted on Acast. See acast.com/privacy for more information.

Link to today's show In today's episode, I discuss the wonder that is salsa! Salsa can bring so much flavor, texture, excitement, and utility to your cooking in so many ways. I walk you through a few of my favorite salsas and you will be ready to make them in your own kitchen. The recipes are so easy you really don't need written instruction. Also, below pls find a video showing one of the most popular salsas, pico de gallo. Enjoy! Links to check out: Support Harvest Eating Join Food Storage Feast Brown Duck Coffee About Chef Keith Snow Some of My Fav Recipes

theme song - these days by pure mids

WYR be one of Santa's elves or reindeer? Zelensky visiting the United States. Lewiston bans sleeping in public overnight. SoPo bans flavored tobacco. Half Acre nightclub in Bangor closes. Salsa Verde coming to Taco Bell. Tory Lanez trial day 7 recap. Trey Songz turns himself in. Ellon says he will step down as CEO of twitter. Salt Bae cringeworthy World Cup celebration. What's an unpopular holiday opinion you have? Be nice to your servers especially during the holidays.

Today's recipe is Saucy Salsa Verde Sheet Pan Chicken Dinner.Here are the links to some of the items I talked about in this episode: #adBig BowlRimmed Baking SheetCutting BoardChef's KnifeFood ProcessorBlenderThis episode was originally published in February, 2022 as Episode #107.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!),Have a great day! -Christine xo 

Spicy mad kan virkelig være en udfordring for vinen, men Søren og Søren har fundet ud af at orangevin lavet på aromatiske druer som f.eks. muscat passer perfekt til chili. Vi smager:    2021 Salsa Verde, Yeti & The Kokonut (220 kr. Lieu-dit)2020 Le Brutal de Jean-Marc, Les Vins Pirouettes (230 kr. Lieu-dit)2021 Trafalgar, Mamaruta (155 kr. Niche Vine) 2021 MacFol, Ezio Cerruti (199 kr., Niche Vine)  2021 Bianchetto, Le Coste (200 kr. Lieu-Dit) See omnystudio.com/listener for privacy information.

Nada como una rica salsita verde para acompañar tus platillos. Sigue la receta en nuestra Tecnología Doméstica.

Este mes, nuestra atleta olímpica, Aída Román nos platica parte de su vida en el deporte y cocinó una rica receta en el Platillo Sabio. Además, te hablamos sobre el tomate verde, sus variedades y cómo preparar una salsa verde con nuestra Tecnología Doméstica.

Hello and welcome! Today on the show Eric turns green, not with sickness for once, but with envy for this sauce! 

On this episode of Borderline Salty, hosts Rick Martinez and Carla Lalli Music discuss getting to a perfectly textured salsa verde, where to find their favorite peppers, and how to overcome the fear of frying.  Also, the latest Rad Fad/Bad Fad contender: pasta chips.  This week's recipe book:  Check out Broadway Restaurant Rick's Salsa Verde o Roja Cruda Saltie Is Gone but Their Scuttlebutt Recipe Lives On Carla's Whipped Aioli Caroline Fidanza's Saltie: A Cookbook Pasta Chips with a Mac & Cheese Dip by myhealthydish As always, we'd love to hear about your cooking conundrums at 833-433-FOOD (3663).  Find us on Instagram @borderlinesalty Find full episode transcripts and more about the podcast on our website borderlinesalty.fm.  If you can't get enough of our hosts – we don't blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com.  You can order Rick's cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico  here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

En este episodio te explico en qué consiste la cocción a baja temperatura. Además, te comento todos los detalles de una receta maravillosa: merluza con salsa verde intensa. Y, como en cada episodio, resuelvo a las preguntas que me van llegando en mis redes sociales. No olvides suscribirte para no perderte ningún episodio. ¡Que viva la cocina!

[Spoiler Alert] Sorry—no monologue in this episode. Lovers in Paris (2004, SBS) is a drama written by writer Kim Eun-sook who wrote many influential shows such as Secret Garden, Descendants of the Sun, and Goblin: The Lonely and Great God. Lovers in Paris is arguably the show that became Kim's career shifter. It stars Kim Jung-eun, Park Shin-yang and Lee Dong-gun. It is set in both Paris and Seoul. Grace's guest is Los Angeles-based comedian Joe Mezeraani (@joemezeraani on Instagram). They talk about salsa, obscure online videos, comedy in San Francisco, straightening one's back, and younger siblings. Follow @KDramaSchool on Instagram, Twitter and TikTok. Visit kdramachool.com to learn more.

[Spoiler Alert] Sorry—no monologue in this episode. Lovers in Paris (2004, SBS) is a drama written by writer Kim Eun-sook who wrote many influential shows such as Secret Garden, Descendants of the Sun, and Goblin: The Lonely and Great God. Lovers in Paris is arguably the show that became Kim's career shifter. It stars Kim Jung-eun, Park Shin-yang and Lee Dong-gun. It is set in both Paris and Seoul. Grace's guest is Los Angeles-based comedian Joe Mezeraani (@joemezeraani on Instagram). They talk about salsa, obscure online videos, comedy in San Francisco, straightening one's back, and younger siblings. Follow @KDramaSchool on Instagram, Twitter and TikTok. Visit kdramachool.com to learn more. --- Support this podcast: https://anchor.fm/kdramaschool/support

1hr/4cr: An in-depth query of when to assert sexual dominance over another. This class will look into seizing opportunities of weakness and utilizing new techniques for spicing up the bedroom. These methods include, but are not limited to: the Tombstone Piledriver, The Pedigree, and especially the Stinkface. For Humanities Students, this is not a required class. For Liberal Arts Students, this is not a required class. For anyone really, this is not a required class. Course Prerequisite: Episode 10, Episode 22. This episode was made possible through Salsa Verde. Vive more. A lot more. Follow us on Twitter @PodHigher for updates and random living things! Tune in next time, Season 2 Curriculum is poppin' for realsies. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Disneyland Resort announced return dates for its nighttime shows plus a few new surprisesOn April 22, 2022, the Main Street Electrical Parade and Disneyland Forever fireworks will return to Disneyland Park and World of Color will return to Disney California Adventure Park. Fantasmic! will return to Disneyland park on May 28, 2022.The Main Street Electrical Parade will be celebrating its 50th anniversary and to honor this milestone the Disney team is adding an all-new enchanted grand finale that celebrates the theme of togetherness.Inspired by both the original design of Main Street Electrical Parade” floats and the art style on “it's a small world,” the new grand finale brings to life more than a dozen Disney Animation and Pixar stories. These stories will be interpreted in thousands of sparkling lights and electro-magnetic music with unique representations of beloved characters as animated dolls.Stories will include Encanto, The Jungle Book, Raya and the Last Dragon, Aladdin, Coco, Mulan, Brave, The Princess and the Frog and more. When Disneyland Forever returns on April 22 it will only run weekends (Friday through Sunday). Mickey's Mix Magic will present its projections-only show during the week (Monday through Thursday) until late spring. Disneyland Forever fireworks will then run nightly in the summer. World of Color and Fantasmic! will return to their regular schedule when they reopen. Foodie Guide to the 2022 EPCOT International Flower & Garden Festival Blooming March 2The EPCOT International Flower & Garden Festival runs from March 2 through July 4.Here is the complete list from nearly 20 outdoor kitchens, plus our top pick from what EPCOT chefs have put together for you in 2022.Amelia's must-try picks are noted with an asterisk *Mike's must-try picks are noted with a dagger †Flavor Full Kitchen (Between Imagination! and Refreshment Port) Food Items: Grilled Street Corn on the Cob with savory garlic spread (Gluten/Wheat Friendly) (Plant-based) (Garden Graze)  Seared Verlasso Salmon with farro risotto and micro herbs Strawberry Mousse with Chocolate crisp pearls Beverages: Blood Orange Agua Fresca (non-alcoholic) Cookie Butter Worms and Dirt (non-alcoholic)* EPCOT Sunshine Griddle (Near Test Track) Food Items: Avocado Toast with marinated toybox tomatoes on toasted ciabatta (Plant-based) (Garden Graze) Shrimp and Grits: Blackened shrimp and cheddar cheese grits with brown gravy and sweet corn salsa Corned Beef Brisket Hash with house-made potato barrels, onions, peppers, cheese curds, and a soft-poached egg with Tabasco hollandaise (Gluten/ Wheat Friendly) † Fried Cinnamon Roll Bites with cream cheese frosting and candied bacon* Beverages: Froot Loops Shake (non-alcoholic) Joffrey's Coffee Cold Brew Cocktail with milk, rum and coffee liqueur, and vanilla vodka The Honey Bee-stro Food Items: Tupelo Honey and Sweet Corn Spoon Bread with jalapeños, bacon, and house-made whipped honey butter (Gluten/ Wheat Friendly) * Lavender Honey Mustard-marinated Chicken Flatbread with whipped honey-ricotta cheese, marinated vegetables, and goat cheese Local Wildflower Honey-Mascarpone Cheesecake with orange blossom honey whipped cream, whipped honey, crystalized honey, honeycomb, dehydrated honey, and fennel pollen meringue kisses Beverages: Honey-Peach Freeze in a Souvenir Spike the Bee Sipper Cup (non-alcoholic) (Limit 2 per guest) Lemonade Mead Orange Blossom Honey Wine Honey-Peach Freeze with Blueberry Vodka The Citrus Blossom (Near Port of Entry)Food Items: NEW! Crispy Mojo Marinated Pork Belly, Avocado Cream, Corn Salsa, Salsa Verde, and Plantain Chips (Gluten/ Wheat Friendly)  Tuna Tataki Bowl with spicy yuzu glaze, mango, avocado, and pappadam crisp NEW! Grapefruit Tart: Grapefruit curd, lychee jam, ginger mousse, and yuzu cream Beverages: Orange-Lemon Smoothie in a Souvenir Orange Bird Sipper Cup (non-alcoholic) (Limit 2 per guest) Key Lime Hibiscus Ale Orange Peel Ale Citrus Honey Cream Ale Orange Sunshine Wine Slushy Beer Flight Refreshment Port (Near Canada)Food Items: House-made Italian Sausage and Peppers Poutine (Plant-based) (Gluten/ Wheat Friendly)  Beverages:  Salted Cucumber Apple Hard Cider Lavender Martini: Vodka with lavender and lemon Pineapple Promenade (Near Port of Entry)*Food Items: Spicy Hot Dog with pineapple chutney and plantain chips DOLE Whip (Plant-based)  Beverages: Frozen Desert Violet Lemonade (non-alcoholic) DOLE Whip with Fanta (non-alcoholic) Tropical Hefe Wheat Ale Fresh Pressed Mango, Pineapple, and Guava Wheat Ale Hazy Pebbles Fruity Hazy Milkshake Violet Lemonade Ale Sparkling Pineapple Wine DOLE Whip topped with mango cream liqueur Pineapple Beer Flight Trowel & Trellis (Near Disney Traders)Food Items: Grilled Baby Vegetables with hummus cream and red pepper coulis (Gluten/ Wheat Friendly) (Plant-based) (Garden Graze)  Impossible Sausage and Kale Soup (Plant-based) Boneless Impossible Korean Short Rib with cilantro-lime rice, Danmuji slaw, and Kimchee Mayonnaise (Plant-based) † NEW! Chocolate Cake with whipped cassis mousse, raspberry gelato, and fresh raspberries (Plant-based)  Beverages: Twinings Energizing Matcha Cranberry & Lime Green Tea (non-alcoholic) Bloom Hazy IPA Twinings Energizing Matcha Cranberry & Lime Green Tea with lime vodka served in a mason jar Refreshment OutpostFood Items: Pineapple Skewer with tajin seasoning (Gluten/ Wheat Friendly) (Plant-based)  Tangerine soft-serve Beverages: Tangerine Cream Ale Blueberry Lemonade Hard Cider Organic Blonde Ale with passion fruit Bauernmarkt: Farmer's Market (Germany)Food Items: Potato Pancakes with house-made apple sauce (Gluten/ Wheat Friendly) (Plant-based) (Garden Graze) * Potato Pancake with caramelized ham, onions, and herb sour cream (Gluten/ Wheat Friendly) Toasted Pretzel Bread topped with black forest ham and melted Gruyère cheese *† Warm Cheese Strudel with mixed berries Beverages: Hugo Lager Premium Pilsner Raspberry Radler Apfelschaumwein: Sparkling wine and apple liqueur Beer Flight Magnolia Terrace (American Adventure)Food: Southern Seafood Boil: Shrimp, mussels, crawfish, potatoes, corn, and Andouille sausage NEW! Spicy Chicken Gumbo with Andouille sausage and BEN'S ORIGINAL Long Grain & Wild Rice † Grilled Oysters with Cajun butter (Gluten/ Wheat Friendly) House-made Boudin Bites featuring BEN'S ORIGINAL Long Grain White Rice Pecan Praline (Gluten/ Wheat Friendly) Beverages: Bayou Cocktail: Spiced rum, coconut rum, fruit punch, and Minute Maid orange juice Orange Coriander Wheat Ale American Light Ale Double IPA Beer Flight Tangierine Café: Flavors of the Medina (Morocco) Food Items: NEW! Mediterranean Flatbread with Za'atar, artichokes, olives, mozzarella, and feta cheese Vanilla, Rose Water, and Pistachio Panna Cotta Beverages: Pomegranate Mimosa Ginger and Elderberry Ale Pomegranate Hard Cider Blackberry Mint Mead Flight La Isla Fresca (Between Morocco and France)Food: Arepas topped with melted queso fresco (Gluten/ Wheat Friendly) Arepa topped with shrimp, crushed avocado ají, and tomato sauce (Gluten/ Wheat Friendly) NEW! Arepa topped with chorizo*† NEW! Coconut Tres Leches: Vanilla cake soaked in oat milk, almond milk, and coconut milk with toasted coconut (Plant-based) (Garden Graze) Beverages: NEW! Tropical Breeze: Lemonade, grapefruit juice, and simple syrup (non-alcoholic) Coconut Key Lime Ale Tropical Perception White Sangria NEW! Tropical Breeze with rum EPCOT Farmers Feast (Near Test Track)Food Items: Early Bloom Menu (available March 2 through April 9) NEW! Chilled Potato and Leek Soup “Vichyssoise” with chive oil and crispy leeks (Gluten/ Wheat Friendly) NEW! Char-grilled Bison Ribe-Eye with creamy leek fondue, roasted carnival cauliflower, Romanesco and port wine-goat cheese butter (Gluten/ Wheat Friendly) † NEW! Goat Cheese Creamsicle Pop: Goat cheese Crémeux, orange cream, olive oil cake, cranberry sauce, and praline † Springtime Menu (available April 10 through May 21) NEW! Grilled Vegetable Bruschetta with marinated peppers, zucchini, squash, artichokes, goat cheese, and balsamic glaze on grilled ciabatta Herb-crusted Spring Lamb with marble potatoes, spring vegetables, and red wine butter sauce Strawberry Rhubarb Upside-down Cake with crème fraîche whipped cream* Summer Solstice Menu (available May 22 through July 4) Tomato and Cornbread Panzanella with burrata cheese and fresh basil* Barbecue Seared Pork Tenderloin with summer succotash, herb butter, and grapefruit vinaigrette (Gluten/ Wheat Friendly) NEW! A Whole Lotta Melon: Feta cheesecake with watermelon curd, pickled watermelon rind, watermelon caramel, and compressed watermelon (Gluten/ Wheat Friendly) Beverages (available throughout the Festival): Raspberry Lemon Verbena Whole-Leaf-Steeped Sparkling Hard Tea Hibiscus Lemonade Cocktail featuring hibiscus gin Cider House (United Kingdom)Food Items:  NEW! BLT Scone with Nueske's applewood smoked bacon, sundried tomato, and basil Dark Chocolate Raspberry Tart with whipped cream Beverages: Pink Lemonade Hard Cider Watermelon Hard Cider Triple Jam Hard Cider Pure Brewed Organic Lager Snakebite: Triple jam hard cider and pure brewed organic lager Cider Flight Northern Bloom (Canada)  Food Items:  Seared Scallops with French green beans, butter potatoes, brown butter vinaigrette, and applewood-smoked bacon (Gluten/ Wheat Friendly) Beef Tenderloin Tips, Mushroom Bordelaise Sauce, and Whipped Potatoes with garden vegetables † Griddled Maple Pound Cake with warm peach compote and sweet corn gelato  Beverages:  Maple Popcorn Shake (non-alcoholic) Blonde Ale Blueberry Fruit Beer Apricot with Maple Syrup Blonde Ale Maple Popcorn Shake with maple rye whisky Beer Flight Jardin de Fiestas (Mexico)Food Items: NEW! Enchilada de Mole Negro: Chipotle chicken in a corn tortilla with mole negro, avocado mousse, crema Mexicana, and queso fresco (Gluten/ Wheat Friendly) NEW! Taco Vampiro: Barbacoa beef in a corn tortilla with crispy grilled Monterey jack cheese, salsa ranchera, and esquites (Gluten/ Wheat Friendly) † NEW! Tostada de Chorizo: Plant-based Chorizo and black beans on a crispy corn tortilla with avocado mousse and queso fresco (Gluten/ Wheat Friendly) Beverages: Poppy Flower Margarita: Tequila blanco, hibiscus flower tea, cucumber juice, aperitivo, and blackcurrant liqueur with a chile salt rim Hypnotic Margarita: Tequila blanco, mezcal, rosemary syrup, cognac, and lemon juice Craft Mexican Lager Lotus House (China)Food Items: NEW! Spicy Mala Chicken Skewer † House-made Cheesy Crab Wontons Beverages: NEW! Rose Bubble Milk Tea (non-alcoholic) Jasmine Draft Beer Marco Boba: Amaretto, iced coffee, milk, and boba Kung Fu Punch: Vodka, triple sec, mango, orange juice, and soda water Tang Dynasty: Tequila gold, light rum, strawberry, piña colada mix, white boba pearls, and soda water Primavera Kitchen (Italy) Food Items: Arancini: Fried Risotto Balls stuffed with braised beef served with grape tomato salad and balsamic emulsion Ravioli alla Boscaiola: Sweet sausage ravioli with sweet corn, spring vegetables, and cream sauce Bomboloni: Cream-filled Italian doughnut with raspberry sauce and powdered sugar Beverages: Pilsner Pinot Grigio Chianti Prosecco Rosa Regale Moscato Italian White Sangria with prosecco Italian Red Sangria with cabernet sauvignon Italian Margarita with limoncello and tequila Hanami (Japan)Food Items: Frushi: Strawberry, pineapple, and cantaloupe wrapped in sweet rice and pink soy wrap served with whipped cream, berry sauce, and toasted coconut Chicken Yakitori: Grilled chicken with scallions, red pepper-shoyu emulsion, and pickled onions † Beef Tataki: Seared sirloin with red shiso sauce, watermelon radish, and sprouts † Beverages:      Yuzu Tilted Tonic Hard Seltzer Ozeki Pineapple Nigori Sake Cucumber Cooler: Sake, vodka, and cucumber garnished with a cucumber slice Fleur de Lys (France) Food Items: NEW! Croissant au Fromage de Chèvre, Herbes et Ail Rôtie: Croissant with Goat Cheese, Herbs, and Roasted Garlic NEW! Pan Bagnat Classique: The Niçoise Sandwich with House-made Bread, Albacore Tuna Mayonnaise, Tomato, Black Olives, Lettuce, and Celery † NEW! Salade de Lentilles à la Lyonnaise: French Green Lentil Salad with Bacon and Garlic Sausage Beignet Caramélisé, Fourré Crème Vanille, Glacé au Caramel Fleur de Sel: Caramelized Beignet filled with Vanilla Cream and Glazed with Caramel Fleur de Sel * Beverages: French Wheat Draft Beer VeRy Raspberry: Rosé wine with natural raspberry flavor Grand Mimosa Cocktail with orange liqueur, Champagne, and orange juice La Vie en Rose Frozen Slush: Vodka, orange vodka, and liqueur with white and red cranberry juice Funnel CakeFood Item:  NEW! Strawberry Cheesecake Funnel Cake topped with strawberry ice cream, cheesecake crumbles, strawberry drizzle, and whipped cream *†Joffrey's Coffee & Tea Company  World Discovery (Near Mission: SPACE) – NEW! Minty Melon Refresher: A lightly caffeinated blend of watermelon-cucumber-mint juice with strawberries and blueberries(Spirited option available featuring Watermelon-Basil Vodka) Near Canada: Strawberry Fields Refresher – NEW! A lightly caffeinated blend of strawberry açaí juice with strawberries and blueberries(Spirited option available featuring strawberry-lemongrass vodka)* World Showcase (Near Disney Traders) – NEW! Pink Paradise Refresher: A lightly caffeinated blend of refreshing dragon fruit-lychee juice with strawberries and blueberries(Spirited option available featuring watermelon-basil vodka) The American Adventure – NEW! Wildberry Wonder Refresher: A lightly caffeinated blend of wildberry-hibiscus juice with strawberries and blueberries(Spirited option available featuring tropical rum)  Foodie Guide to the 2022 Disney California Adventure Food & Wine Festival From March 4 to April 26Here is the complete foodie guide to this year's festival, along with our top picks.D•LishFood Items: Black & Tan Beef Potato Puffs: Karl Strauss Wreck Alley stout gravy and lager micro sponge (available with Sip & Savor Pass) Cubano Slider: Slow-roasted mustard-crusted pork and sliced smoked ham with melted swiss cheese and slice of pickle served on a Hawaiian roll (available with Sip & Savor Pass) Beverages: Central California Cooler: Peach, apple, orange, and lemon juice (non-alcoholic) (available with Sip & Savor Pass) Chocolate Marshmallow Cold Brew Cocktail: Irish whiskey, Joffrey's Coffee & Tea Co. Mexico Origin Coffee, chocolate syrup, almond milk, and toasted marshmallow (New)  Novelty: Red or Green Grapes Glow Cube Charm (can be added to any beverage) Nuts About CheeseFood Items:  Peanut Butter & Jelly Mac with brown sugar streusel and strawberry crackle (available with Sip & Savor Pass) (New)  Next Level Crackers & Cheese: House-made herb crackers with white cheddar-infused fromage blanc, spicy prosciutto spread, and cherry jam (available with Sip & Savor Pass) (New)  SNICKERS Caramel-Peanut Milk Chocolate Mickey Macaron: Chocolate Mickey macaron filled with caramel ganache and SNICKERS pieces (available with Sip & Savor Pass) *V Beverages:  Spicy Honey-Apricot Cocktail: Rye Whiskey, apricot, orange, lemon juice, spicy honey syrup, and bitters (New) † Novelty: Red or Green Grapes Glow Cube Charm (can be added to any beverage) Uncork CaliforniaFood Items:  California Artisan Cheese Selection: Habanero Jack and TomaProvence (available with Sip & Savor Pass) Chocolate Hazelnut Crunch: Chocolate-hazelnut mousse topped with chocolate-hazelnut glaze and a gold leaf (available with Sip & Savor Pass) Beverages:  Sauvignon Blanc Pinot Grigio Chardonnay Merlot Pinot Noir Cabernet Sauvignon Brut White Wine Flight Red Wine Flight Green Apple & Lychee Mimosa: Flavors of green apple and lychee (New) Passion Fruit & Banana Mimosa: Flavors of passion fruit and banana (New) Cherry, Yuzu & Ginger Mimosa: Flavors of cherry, yuzu and ginger (New) Tropical Mimosa Flight Novelty: Red or Green Grapes Glow Cube Charm (can be added to any beverage) Berry Patch Food Items:  Strawberry Cheesecake with lemon Chantilly (available with Sip & Savor Pass) (New) † Blueberry-Buttermilk Pie (available with Sip & Savor Pass) (New) * Beverages:  Cherry-Chocolate-Mint Dessert Cocktail: Vodka, crème de menthe liqueur, cherry, chocolate syrup, coconut cream, and heavy whipping cream (New)  Novelty: Red or Green Grapes Glow Cube Charm (can be added to any beverage) California Craft Brews Food Item: IPA Sausage Dog on a soft pretzel roll with onion-pepper Jardinière, cheddar cheese sauce, and malt vinegar-jalapeño crunch (available with Sip & Savor Pass) (New) †Beverages: Beer:  Mexican Style Lager Pilsner Sour Hefeweizen Tropical Wheat  Witbier Gose Fruited India Pale Ale Imperial Red India Pale Ale Hazy Double India Pale Ale Bright & Balanced Beer Flight  Bigger & Bolder Beer Flight  Hard Seltzer and Hard Cider:  Boysenberry Lemonade Hard Seltzer  Hard Cider Novelty:Red or Green Grapes Glow Cube Charm (can be added to any beverage)Peppers Cali-EnteFood Items:  Chile Relleno Empanada with arbol pepper salsa and Oaxaca and Cotija cheeses (available with Sip & Savor Pass) (New) † Ají de Gallina: Spicy yellow chile creamed chicken with jasmine rice and olive tapenade (available with Sip & Savor Pass) (New) † Beverages:  Cantarito-style Paloma: Reposado tequila, habanero-pineapple juice, rock melon syrup, lime, and Fresca Novelty: Red or Green Grapes Glow Cube Charm (can be added to any beverage) I ♥ArtichokesFood Items:  Chicharron-crusted Fried Artichoke Dip with smoked pepper crema and Oaxaca cheese (available with Sip & Savor Pass) (New)  Artichoke Toast with Olive Tapenade: Toasted sliced baguette with artichoke cream cheese, topped with olive & artichoke tapenade and drizzled with olive oil (available with Sip & Savor Pass) Beverages:  Passion Fruit Rum Cocktail: White rum, Italian bitter apéritif, passion fruit, orange, guava, orgeat, and lime (New) Novelty: Red or Green Grapes Glow Cube Charm (can be added to any beverage) Avocado Time Food Items:  Petite Avocado Impossible Burger with dairy-free pepper jack (available with Sip & Savor Pass) Frozen Guacamole: Avocado paleta with lime crema, pico de gallo, and chile-lime seasoning (available with Sip & Savor Pass)  Beverages:  Ruby Grapefruit Sparkling Beverage: Grapefruit juice, raspberry syrup, agave nectar, and Topo Chico mineral water (non-alcoholic) (available with Sip & Savor Pass) Sauvignon Blanc Novelty: Red or Green Grapes Glow Cube Charm (can be added to any beverage) Cluck-A-Doodle MooFood Items:  Ranch Wings with hot sauce drizzle (available with Sip & Savor Pass) French Onion Grilled Beef Tenderloin Slider: Grilled beef tenderloin topped with a Gruyère cheese sauce and caramelized onions served on an onion roll (available with Sip & Savor Pass) *  Beverages:  Blackberry-Lavender Lemonade: Blackberry, pineapple juice, lavender syrup, and lemon juice (non-alcoholic) (available with Sip & Savor Pass) IPA DIPA Belgian Style White Lemonade Lager Sampler Beer Flight Novelty: Red or Green Grapes Glow Cube Charm (can be added to any beverage) Golden DreamsFood Items:  Honey-Orange-glazed Salmon Salad with citrus vinaigrette (available with Sip & Savor Pass) (New)  Mango-Carrot Gazpacho with grilled shrimp and jalapeño crema (available with Sip & Savor Pass) (New)  Beverages:  Orange-Honey Cold Brew: Joffrey's Coffee & Tea Co. Mexico Origin Coffee, orange blossom honey, white chocolate, orange juice, vanilla, orange extract, and almond milk (non-alcoholic) (available with Sip & Savor Pass) (New) Pineapple-Tiki Bitter Cocktail: Aged rum, campari, pineapple juice, orgeat, lime juice and tiki bitters (New) Chardonnay Novelty: Red or Green Grapes Glow Cube Charm (can be added to any beverage) Garlic Kissed Food Items:  Grilled Top Sirloin with roasted garlic-Gruyère smashed potatoes and black garlic chimichurri (available with Sip & Savor Pass) (New)  † Carbonara-Garlic Mac & Cheese with peppered bacon (available with Sip & Savor Pass) Beverages:  Rosemary Bitter Orange Mule: Vodka, Aperol, orange juice, lime juice, rosemary syrup, and ginger beer (New) Cabernet Sauvignon Novelty: Red or Green Grapes Glow Cube Charm (can be added to any beverage) LA Style Food Items:  Glazed BBQ Pork Belly with furikake-togarashi mac salad (available with Sip & Savor Pass) (New) † Gyro-inspired Flatbread featuring Impossible Ground Beef with chipotle hummus, tzatziki and spiced crispy chickpeas (available with Sip & Savor Pass) (New) Beverages:  Mezcaleros Ancho Sandia Margarita: Mezcal, ancho chile liqueur, watermelon, mango, lime, and agave nectar (New) Sake-Melon '75: Sake, ginger liqueur, prosecco, rock melon syrup, and lemongrass-citron purée (New) Novelty: Red or Green Grapes Glow Cube Charm (can be added to any beverage) Willie's ChurrosFood Item: Mango Churro: Mango sauce, chile-lime sugar, and tamarind chamoy (available with Sip & Savor Pass) (New) Smokejumpers Grill (mobile order available) Food Item: Pepperoni Pizza Slider: Angus beef and pork sausage patty, pepperoni, pizza sauce, mozzarella cheese, and fried pepperoni served on a ciabatta slider roll and topped with a pepperoncini (available with Sip & Savor Pass) (New) *†Beverages:  Peach-Blueberry Lemonade with blueberry flavor-filled boba (non-alcoholic) (available with Sip & Savor Pass) (New) * Peach-Blueberry Lemonade Cocktail: Vodka and blue curaçao, peach-blueberry lemonade, and blueberry flavor-filled boba (New)  Churros near Redwood Creek Challenge TrailFood Item: Maple Bacon Churro: Cinnamon sugar, maple icing, and crumbled bacon (available with Sip & Savor Pass) *Sonoma Terrace (mobile order available)Food Item: Old World Aged White Cheddar Lager Soup with toasted fig and prosciutto sandwich (available with Sip & Savor Pass) (New) Beverage: Novelty: Red or Green Grapes Glow Cube Charm (can be added to any beverage)Cocina Cucamonga (mobile order available)Beverage:  Strawberry Horchata: House-made rice and cinnamon beverage with strawberry sauce (non-alcoholic) (available with Sip & Savor Pass) (New) Strawberry Horchata with Spiced Rum: House-made rice and cinnamon beverage with strawberry sauce and spiced rum (New) Lucky Fortune Cookery (mobile order available)Food Item: Mushroom Bao: Hoisin-glazed mushrooms, Asian slaw, and jalapeño in a steamed bao (available with Sip & Savor Pass) (New)  †Pacific Wharf Café (mobile order available)Food Item: Avocado Toast: Smashed avocado on toasted sourdough bread, fire-roasted cherry tomatoes, mozzarella, cilantro, and balsamic reduction (available with Sip & Savor Pass) (New)  Pacific Wharf Cappuccino Cart (mobile order available) Food Item: Horchata Cold Brew: Creamy blend of cold brew and house-made rice and cinnamon beverage (available with Sip & Savor Pass) (New)  Paradise Garden Grill (mobile order available) Food items:  Brisket Fries: French fries topped with shredded smoked BBQ brisket, cheddar cheese sauce, pico de gallo, chipotle crema, and green onions (available for Sip & Savor Pass) (allergy-friendly options available) (New) *† Char Siu Ribs: Chinese-inspired grilled pork ribs with steamed rice and almond-cabbage salad (available for Sip & Savor Pass) (allergy-friendly options available) (New) Impossible Gyro: Seasoned plant-based meat served in a pita bread with dairy-free tzatziki, seasoned tomatoes, cucumber, and onions (allergy-friendly options available) (New) Jerk Chicken: Caribbean-inspired half chicken with mango-pineapple salsa served with black beans, white rice, and fried plantains (allergy-friendly options available) (New) Beer-battered Fish Tacos: Baja-style beer-battered fish on corn tortillas topped with slaw, pico de gallo, cilantro crema, and lime wedge with house-made tortilla chips and roasted red chile-tomato salsa (available for Sip & Savor Pass) (allergy-friendly options available) (New) Strawberry Shortcake: Pound cake with fresh strawberries and mascarpone crème (available with Sip & Savor Pass) Beverages:  Bourbon-Strawberry Lemonade garnished with fresh strawberry and mint (New)  Mexican-style Lager Paradise Garden Grill Beer Garden Beverages:  Salt & Lime Lager Honey Blonde Ale Passionfruit Wheat Ale Sour Ale Black Lager Mango Habanero Apple Hard Cider Blueberry Saison Hazy IPA Imperial Stout IPA Barrel-Aged Scotch Ale Mead Beer Garden Flight Paradise Gardens Special Event Cart Food Items:  Pretzel Bites with beer cheese sauce (available with Sip & Savor Pass) (New) Berry Cotton Candy (New) Beverage: IPAOutdoor Vending Carts Throughout ParkFood Item: Berry Cotton Candy (New) * Lamplight Lounge Boardwalk DiningBeverages:  Blue Peach-Basil Cocktail: Gin, elderflower liqueur, peach, basil simple syrup, lemon, blue curaçao, and fresh basil (New) Smoked Pineapple Bourbon: Bourbon whiskey, Italian bitters apéritif, honey simple syrup, grilled pineapple, and lemon juice (New)  Lamplight Lounge Food Items:  Ribeye for Two: Share a 28 ounce bone-in ribeye with gastrique-glazed baby carrots, poblano-potato bake, roasted vine tomatoes, cipollini onions, and bourbon-bacon compound butter paired with a specially selected glass of wine and Cookies and Cream Donuts for dessert.* Cookies and Cream Donuts topped with crème-filled chocolate cookie pieces served with a vanilla and cookie dipping sauce (New) * Beverages:  Blue Peach-Basil Cocktail: Gin, elderflower liqueur, peach, basil simple syrup, lemon, blue curaçao, and fresh basil (New) Smoked Pineapple Bourbon: Bourbon whiskey, Italian bitters apéritif, honey simple syrup, grilled pineapple, and lemon juice (New) Pym Test Kitchen (mobile order available)Food Item: Elote Pretzel: Five-ounce pretzel topped with corn three ways, cilantro sprigs, radish, cotija, and flavored crema (New)  Pym Tasting Lab (Sip & Savor Pass and mobile order available)Food Item: Snack Molecules: Mini pretzels, honey-roasted peanuts, and popped sorghum with spring flavors (New)  Terran Treats  Food Item: Raspberry Spiral Ration: Yellow strawberry spiral churro with berry compote (available with Sip & Savor Pass) (New) Downtown Disney District Enjoy some of these tasty offerings from our Friends of the Festival throughout the Downtown Disney District. (Not available with Sip and Savor Pass). La Brea Bakery CaféFeatured Food Item: Avocado Toast Trio: Avocado toast three ways-including avocado with an over easy egg, avocado with sautéed shrimp, and avocado with caprese-style cherry tomatoes all served on La Brea Bakery breadBallast Point Brewing Co. Featured Food Item: Ballast Point Brewing Co. will be offering a rotating menu throughout the Food & Wine Festival including: Striped Bass, Nashville Portobello, and Olive Oil CakeBlack Tap Craft Burgers & Shakes Featured Beverage: Banana Pudding Shake: Ice cream gets even creamier when banana bread pudding is added to the blender. The shake is topped off with luscious whipped cream, a maraschino cherry, and crushed vanilla wafers.Splitsville Luxury Lanes Featured Food Item: Turkey Clubettes: A terrific trio of sliders layered with warm roasted turkey breast, crispy bacon, Swiss cheese, lettuce, tomato, and house-made sauceRalph Brennan's Jazz KitchenFeautured Beverage: New Orleans Beer Flight: 5 ounce pours of a lager, amber, and dark brown aleNaples Ristorante e Bar Featured Beverage: Sangria Flight Special: Enjoy three 4-πounce pours of refreshing sangria – red, rosé and white wine.Tortilla Jo'sFeatured Beverage: Ja-Jalapeño Margarita: Agave Azul from the highlands with fresh muddle jalapeños and pineapple hand shaken with Tortilla Jo's organic mix and served on the rocks with chili and lime blend rim  Uva Bar & Cafe Featured Food Item:Tapas Menu: Choose from Avocado Shrimp Toast, Grilled Ham and Cheese served with a tomato soup, or Crispy Duck Wings.Catal RestaurantFeatured Food Item: Sunday Supper: Offered on Sunday nights from 5pm to close with such offerings as Fried Chicken, Meatloaf Brisket Short Rib, and Chicken Pot Pie  Thank You for Listening to the Disney Travel PodcastThank you very much for listening to this episode, Amelia and I hope that you enjoyed it. If you did, we would be very grateful if you could rate, review and subscribe to the show on Apple Podcasts/iTunes (or on whichever app you choose to listen). A brief review about what you liked most about an episode truly helps to keep the show going by exposing it to new listeners. We look forward to continue producing new episodes each week.Sharing the podcast with your friends and on social media is also extremely helpful and very much appreciated.Shop 1923 Main StreetFeel free to visit our 1923 Main Street® Disney merchandise shop where we have hundreds of unique and original Disney-inspired t-shirts, leggings, clothing, mugs, phone cases and much more. You'll find everything from 1923 Main Street logo merchandise to custom created authentic Disney-inspired originals, including lots of great patterns for leggings and other items.Contact 1923 Main StreetThank you for listening to the Disney Travel News Podcast at 1923MainStreet.com. As always, we love to get feedback and questions from our listeners and to hear your suggestions and ideas for future episodes.Please be sure to follow along on Twitter, Instagram, Pinterest and Facebook.Thank you for listening and have a magical day!Mike Belobradic and Amelia Belobradic--Media provided by Jamendo

Today's recipe is Salsa Verde Chicken Sheet Pan Dinner.Here are the links to some of the items I talked about in this episode: #adBig BowlRimmed Baking SheetCutting BoardChef's KnifeFood ProcessorBlenderHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Text the word Dinner to 1-833-413-1352,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!),Subscribe to get emails here.Have a great day! -Christine xo 

Noticias de eneroCan Jubany, mejor restaurante de España de 2021 según los comensaleshttps://www.elperiodico.com/es/cata-mayor/actualidad-gastronomica/20220125/can-jubany-mejor-restaurante-espana-the-fork-2021-13145609El restaurante Can Jubany es el mejor restaurante de España según la lista elaborada a partir de las opiniones de los usuarios de TheFork, la plataforma líder de reservas en Europa con 60.000 restaurantes.El 'ranking', con 100 establecimientos, es el resultado de diferentes criterios como las notas obtenidas por los restaurantes durante 2021, las opiniones durante el año, las visitas a la ficha del restaurante y las reservas generadas.El fraude de la vainilla se intensificahttps://gastronomiaycia.republica.com/2022/01/24/el-fraude-de-la-vainilla-se-intensifica/Estas son las especias y hierbas aromáticas con mayor riesgo de fraudehttps://www.lavanguardia.com/comer/al-dia/20211129/7895718/especias-hierbas-aromaticas-mayor-riesgo-fraude.htmlLas especias y hierbas aromáticas son uno de los alimentos que presentan un mayor riesgo de fraude y, entre ellas, el orégano es la más afectada. Así lo refleja un informe que acaba de publicar la Comisión Europea sobre la autenticidad de estos ingredientes que se comercializan en la UE y que en su mayoría provienen de Asia Oriental. Veintiún estados miembros enviaron 1900 muestras de especias y hierbas aromáticas para que el Joint Research Centre de la Comisión Europea las analizara. Los investigadores estudiaron algunas de las más populares, como el comino, la cúrcuma, el orégano, el pimentón, la pimienta y el azafrán, que también son las que presentan un mayor riesgo de fraude. Así, se analizaron un total de 1885 muestras, de las cuales 323 se etiquetaron como sospechosas (un 17%).Recetas para la cuesta de enero https://www.bonviveur.es/recetas/patatas-en-salsa-verdeReceta del bizcoflan https://www.kidsandchic.es/2019/02/pastel-bizco-flan-de-mandarinas-almendras-sin-lactosa.html?utm_source=blogsterapp&utm_medium=twitterLa tele‘Los irresistibles de Nicola', nuevo programa en Canal Cocina para ponerse el delantalhttps://gastronomiaycia.republica.com/2022/01/26/los-irresistibles-de-nicola-nuevo-programa-en-canal-cocina-para-ponerse-el-delantal/?utm_source=dlvr.it&utm_medium=twitterDivina Gula en Netflixhttps://www.netflix.com/es/title/81333651Suscríbete a la newsletter semanalhttps://www.saboresfera.com/newsletter-semanal/

Consumers are increasingly seeking options for breakfast that provide long-lasting energy and a good nutrition story. In this Mexican-inspired omelet the black beans contribute protein, fiber, and slowly digested carbohydrate that keep the diner satisfied all morning long. More good nutrition news: This omelet provides two servings of vegetables, from the black beans and avocado salsa.    Find recipes, more information and videos with closed captioning here!       http://www.ciaprochef.com/northarvest/recipe11/

Salsa verde is Italy's equivalent to Greece's olive oil & lemon juice sauce, the well-known ladolemono. Easy to make and as versatile as ladolemono, salsa verde makes a useful addition to any table. Angela Nicolettou has the recipe. - H σάλτσα verde είναι η Ιταλική απάντηση στο λαδολέμονο. Γεμάτη φρέσκα μυρωδικά, η σάλσα verde ταιριάζει με πολλά πιάτα κυρίως οτιδήποτε ψημένο στη σχάρα. Δοκιμάστε τη συνταγή της Άντζελας Νικολέττου για κοτόπουλο με σάλτσα verde.

Desde la Feria del Libro, Robin Food nos enseña a preparar una receta de su libro 'Cocina sin vergüenza' escrito junto al chef Martín Berasategui. 

Looking for the perfect menu to cook at home for date night with your sweetie? Three Kitchens Podcast has your back. Sarah turns to her favourite celebrity chef, Roi Choi, for inspiration. Think Peri-Peri Chicken with a Salsa Verde that's out of this world and a Brazilian cocktail that'll have you pouring seconds.Peri Peri Chicken thighs are marinated in garlic, lemon and taco seasoning and cooked on the BBQ. So simple. And what can we say about salsa verde? The ingredients list is long, there's no doubt about it, but you can edit and adjust with what you've got or what you love most. And once you've charred your tomatillos and peppers, it's just a matter of throwing everything in a blender. As for the drink, a caiprinha is made with three ingredients: cachaça, limes and sugar. Done. And delicious. Episode Links~~~~~ Tacos with Salsa Verde Recipe~ Caiprinha Cocktail~~~~Three Kitchens Podcast - a home cooking showCheck out our website  where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).www.threekitchenspodcast.com~~~~Or join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast~~~~Drop us a comment or give us a like - we'd love to hear from you! Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Or join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastDrop us a comment or give us a like - we'd love to hear from you!

Where'd that snarky little banter guy that usually writes these go? Huh, weird. Well on this last episode of the tale of Salsa Verde, the dummies behind the characters give their epilogues and get a little behind the scenes with how the story progressed. Now if you're a good kid and eat your whole meal, there will be a little treat for you at the end.    See you in the Inbetween =)

Delicately poached wild salmon is on the menu for this special Earth Day episode! Zest your tastebuds with two simple recipe building blocks: freshly squeezed lemon juice and salsa verde. (02:00) We’re remixing this rustic, refreshing Mediterranean condiment with a pinch of bitterness from coarsely chopped parsley and a dash of red pepper flakes. (8:00) Wild-caught or farm-raised? Chris details the difference in freshness, fat content, color and sustainability when selecting salmon and other fish. (9:30) Keep it smooth when poaching your fish with the subtler flavors of chive flower and white peppercorn. (15:00) The art and science of poaching continues with tips for transforming tuna steaks and eggs into easy and delicious meals. (17:00) Our poached wild salmon recipe pops with the springtime flavors of capers, bay leaves, fennel and thyme – and don’t forget the white wine. (20:30) Gone green! Chris teases an update on her raised bed garden that involves foxes and turkeys, while Brooke shares her plans to plant anew in New England. (24:00) Finally, we reflect on simple ways to help ‘Restore Our Earth’ (spoiler alert: there’s always more room in the dishwasher). (28:00) For recipes and more, including information about our virtual cooking classes and monthly newsletter, Sage Advice, visit justsimplycuisine.com and follow us on Instagram. Many thanks to our sponsors: FireFly Farms American Kitchen Cookware

On this episode I sit with long time homie David from Salsa Verde Fanzine and Gunshot Wound. We talk recent releases, the new Godzilla vs Kong movie, and more. Subscribe at Patreon.com/Powerline

What is green sauce and key ingredients

Está precisando aliviar a rotina de alimentação pesada? Então essa receita é para você! Nesta edição do CBN e as Dicas do Chef, Juarez Campos ensina o preparo de um prato leve e saudável. É o Peixe no Vapor com Legumes, acompanhando de um molho de “Salsa Verde”. Ouça o passo a passo!

Tim and Carlos bring some unique beers from a unique brewery into the hot tub! They start with the Imperial Texan, move to the Salsa Verde, then finish the episode with the Best Maid Sour Pickle Beer. --- Support this podcast: https://podcasters.spotify.com/pod/show/hottubbeer/support

Woooo, A blast from past has Bloo fuming. His old best buddy dead, and his new little buddy taken. It sounds like a time for revenge... Now back aboard the Salsa Verde it's time to make plans and take action. What could go wrong... Wait... have I sad that before?... Nah, pretty sure that's the first time.

Eat & Drink with Ali Hassan & Marco TimpanoComedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.Today's episode Marco and Ali celebrate KVAS cherries!!! In a Mistletoe Manhattan and Ali convinces Marco that this year Lamb is the way to go for the Holidays. Check out: KVAS Food and Beverage Co.MISTLETOE MANHATTAN When you have great cherries, and it's the holidays, how do you celebrate both? With this spectacular drink that packs a wallop. Fill your shaker with ice and drop in the following: 2 ounces whiskey½ ounce cherry juice from the jar you -- we recommend KVAS Black Pepper Cherries if you can get em.½ ounce cranberry juice½ ounce sweet vermouth2 dashes angostura bittersKVAS Black Pepper Cherries, for garnishA sprig of rosemary, for garnish1. In a shaker cup filled with ice, combined the whiskey, cherry juice, cranberry juice, vermouth and bitters. Shake lightly or stir a few times until combined.2. Pour in a chilled glass and garnish with a cherry and rosemary. This cocktail gives the option to have it up or on the rocks.ROAST MEXICAN-INSPIRED LAMBThis is not your medium or medium-rare cooked lamb. Save that for when your snooty relatives and "foodies" can come over again. THIS is slow-roasted, fall off the bone, tender, juicy lamb....with an easy marinade and a sensational side sauce. You can sub the Mojo Verde (Green sauce) below for a Mojo Roja, a Salsa Verde, a Chimichurri or even a Mint & Coriander Chutney (EP 24 of Eat & Drink). Whatever your choice is, I hope you make this and enjoy your pants off!LAMB - INGREDIENTS2-3 pounds lamb leg or shoulder - with the bone in3 tsp ground cumin - ideally ground from the seeds by you, by hand1 tsp dried oregano1 large sprig of rosemary, leaves stripped and minced8-10 springs of thyme, leaves stripped and minced3 large garlic cloves, minced and smashed into a paste1 tsp of chili flakesSea salt2-3 tbsp olive oilMOJO VERDE - INGREDIENTS2 cups chopped coriander, well-rinsed1/2 cup fresh oregano leaves4 garlic cloves1 tsp cumin seedsJuice of 1 lemon1/2 teaspoon salt1/3 cup good quality olive oilDIRECTIONS:Make a marinade with all the ingredients except the lamb and salt Coat the lamb with the spice and oil mixture. Refrigerate overnight or marinate at room temperature for 2-3 hours.Preheat oven to 200°C. Place the lamb in a roasting pan and season with salt flakes. Add 1/2 cup of some liquid like stock or wine to the pan for moisture, and cover tightly with foil. Slow-cook the lamb for 5 hours or until the meat is very tender and easily comes off the bone.Take out the lamb and let rest for 7-8 minutes. During this time, in a small food processor or blender, blend all the ingredients for the mojo verde until it is relatively smooth and creamy.Carve lamb - serve with potatoes, beets, broccolini and the mojo verde.Tomorrow, enjoy some outstanding leftover lamb sandwiches! See acast.com/privacy for privacy and opt-out information.

this week I talked about Mexican food, almost getting beat up (again), masculinity, and PS5

this week I talked about Mexican food, almost getting beat up (again), masculinity, and PS5

Join Caroline Wilson and Corrie Perkin for Ep 151.This podcast is supported by Prince Wine Store and Click for Vic.SHOW NOTESThis week Caro and Corrie cross to our 'US correspondent' Kerry Shea Loder (aka Corrie's sister-in-law) to give us a perspective on the US election from San Francisco.We discuss our post-lockdown mindset and talk about the 'Canberra Bubble' and the challenges it presents, as highlighted by Monday's episode of Four Corners report by Louise Milligan which you can watch HERE. This week in our new segment 'The Cocktail Cabinet for Prince Wine Store' Caro and Corrie talk gin. This week they tasted the Copper Rivet Dockyard Gin (available HERE) which they paired with Coastal Tonic (available HERE).Prince Wine Store bringing Melbournians, the greatest wine in the world. Delivering Australia Wide. www.Prince Wine Store.com.au To receive a special listener discount enter the promo code MESS (as in Messenger) at checkout to receive your discount.Caro's 'Crush of the Week' is Victoria’s Commander of Testing and Community Engagement Jeroen Weimar, while Corrie is Grumpy about Joel Fitzgibbon's labelling of environmental activists as the 'cheesecloth brigade'.In BSF - Corrie's enjoing Trio by William Boyd (available at My Bookshop HERE). Caro is raving about The Queen's Gambit on Netflix and Corrie shares a Salsa Verde recipe from Always Add Lemon by Danielle Alvarez (available HERE). . .see recipe below.This week we love listener Jackie Croyle's wonderful recommendations for a Victorian getaway - she loved her trip to Lake's Entrance recently. Send us an email (feedback@dontshootpod.com.au) with your recommendations for great Victorian locations, producers and eateries or comment on our socials!Click for Vic - Get the best of Victoria delivered at www.visitvictoria.com/clickforvic or HERE.Salsa Verde from Always Add Lemon2 tablespoons of finely chopped shallots3 tablespoons of red wine vinegar or lemon juice1 teaspoon of salt1 bunch of flat leaf parsley1 bunch of chervil (Corrie substituted chives or Caro recommends Tarragon as a substitute)100ml of extra virgin olive oil3 anchovy fillets finely chopped2 and ½ tablespoons of salt packed capersPut all ingredients into a food processor or blender and whizz.For videos and pics make sure you follow us on Instagram or Twitter @DontShootPod.Email the show via feedback@dontshootpod.com.au.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Thanks to Clementine Donohoe for additional social media support. You can follow @clemmiedonohoe on Instagram HERE.

MUSIC BY: Murphy’s Law Ellis Drane And His Jazz Orchestra Michael Jackson  Howard Shore  Joe Cocker  The Cure  Luciano Michelini  Face To Face 

Episode 1129 (September 03, 2020) Lady 3 pesitos pide perdon por ofender al chicharron en salsa verde, escúchalo en el show de Piolin!

Episode 1129 (September 03, 2020) Lady 3 pesitos pide perdon por ofender al chicharron en salsa verde, escúchalo en el show de Piolin! Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Waza! Un episodio para que lo escuches en cualquier momento de tu día, hablamos de todo en este episodio, una montaña rusa, verda' de dios. ¡Recuerda que puedes compartirlo con tus amigos! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

INSTA https://instagram.com/ismaelhmdo PLAYLIST https://open.spotify.com/playlist/6iq2HKp2zcmBCBw9IBSYju?si=95_f5U6kR3SWCrXk0sqTjQ https://open.spotify.com/playlist/1ppDmVWTP0fZyKuQy0DHI4?si=0Kk73L57TFeW4aeVN3edJg STICKERS https://chat.whatsapp.com/G2XGP10ZIsCAlLGLLz8ogU ❓❓❓❓❓❓❓❓ ❓ ❓

episode 81 - ft dave and pistachio salsa verde by Johnny Touchdowns

In this Issue the guys talk the following comics; Thor #6 Batman 93/94/95 Batman: Smile Killer Middlewest 17/18 Strange Adventures 2/3 Gideon Falls 22/23 X-Force 10 Venom 26 Daredevil 21 Something Is Killing The Children 8 X-Men Free Comic Book Day Issue Decorum 3 We tasted a few beers and you will have to listen to see how we rank our top 3! We hope you enjoy! Twitter: @PorterGraphicPC Facebook: https://www.facebook.com/PorterGraphicPodcast Instagram: @PortergraphicPC Intro Provided by: @ambivli www.soundcloud.com/ambivli All rights that are reserved by copyrighted material discussed in this podcast are reserved by the original company PorterGraphic does not reserve any claim on copyrighted material discussed. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/portergraphic/support

Today we remember a gardener who became a saint. We'll also learn about the woman remembered forever in the name of one of the world's most popular hostas. We celebrate the Scottish botanist who was the first to describe the Prairie Buttercup. We'll also hear some wonderful words about simply being in the garden. We Grow That Garden Library™ with a book about gardening and friendship in a heartwarming book from 2015. And then we'll wrap things up with a wonderful pesto recipe. But first, let's catch up on some Greetings from Gardeners around the world and today's curated news.   Subscribe Apple|Google|Spotify|Stitcher|iHeart   Gardener Greetings To participate in the Gardener Greetings segment, send your garden pics, stories, birthday wishes and so forth to Jennifer@theDailyGardener.org And, to listen to the show while you're at home, just ask Alexa or Google to play The Daily Gardener Podcast. It's that easy.   Curated News My Relationship With My Garden Hose | May Dreams Gardens "In the spring, we optimistically buy that big heavy hose that is guaranteed to last a lifetime and never kink. And when we see that hose all wrapped up on the store shelf, we believe those claims. Then we get it home and discover what bad manners it has. Kink? Of course, it will kink the minute you look at it and even think about watering. Heavy? So heavy you can barely stand the thought of pulling it around the garden to water."   Plant of the Week: Mukdenia rossii' Crimson Fans' ("muck-DEEN-ee-uh") "In 2007, I bought Mukdenia rossii 'Crimson Fans' after somewhere seeing--I forget now--photos of the pretty leaves.  It grew. It's an easy plant with no fussy requirements at all except moist soil. (But wait.) ...Eventually, if the conditions are right, the green leaves develop a pretty crimson margin--the 'Crimson Fans'. Yes, I'm a fan of the crimson fans. And this, my friends, is where things get tricky--"if the conditions are right" being the operative phrase. Too much sun and the leaves will burn by turning brown. Not enough sun and the leaves will stay green. The challenge has been finding just the right balance between sun and shade. I've had this plant both in the ground and in a pot, as the trial and error experiment went on, year after year, trying one location after another to meet--but not exceed--the sunlight requirements."   Alright, that's it for today's gardening news. Now, if you'd like to check out my curated news articles and blog posts for yourself, you're in luck, because I share all of it with the Listener Community in the Free Facebook Group - The Daily Gardener Community. There's no need to take notes or search for links - the next time you're on Facebook, search for Daily Gardener Community and request to join. I'd love to meet you in the group.   Important Events 300 Today, Catholics honor St. Phocas the Gardener who lived in Turkey during the third century. A protector of persecuted Christians, Phocas grew crops in his garden to help feed the poor. Phocas is remembered for his hospitality and generosity; his garden played an essential part in living both of those virtues. When Roman soldiers were sent to kill him, they could not find shelter for the night. Naturally, when Phocas encountered them, he not only offered them lodging but a meal made from the bounty of his garden. During the meal, Phocas realized they had come for him. While the soldiers slept that night, he dug his own grave and prayed for the soldiers. In the morning, Phocas told the soldiers who he was, and the soldiers, who could conceive of no other option, reluctantly killed him and buried him in the grave he had dug for himself. Although gardening can be a solitary activity, Phocas, the gardener, paved the way, showing us how to use our gardens to connect us to others through generosity and hospitality.   1883  Today is the birthday of the woman who is remembered for one of the most popular hostas in American gardens: Frances Ropes Williams. Frances had a shady garden in Winchester, Massachusetts. And, what is the most-used plant by shade gardeners? Hostas. That's right. And Frances had an appreciation for hostas before they became widely used in American gardens. A graduate of MIT, Williams was lucky enough to get the chance to work with Warren H. Manning, the famous Boston landscape architect, for a little over two years. Frances stopped working to marry Stillman Williams. But sadly, he died after almost twenty years of marriage, leaving Frances with four young children - two boys and two girls. Frances and her family loved the outdoors. When the kids were little, Frances made them one of the very first playsets. When the children were grown, Frances found purpose in her garden, and she zeroed in on her hostas. She became known for hybridizing them, and she even wrote about them for various botanical magazines. Frances discovered the hosta that would be named for her honor quite by happenstance. She had visited her daughter in college in New York, and she stopped by Bristol Nurseries in Connecticut on her way home. Nestled in a row of Hosta sieboldiana, was a hosta that had a yellow edge. Frances bought it and continued to grow it in her garden. Years later, Frances hosta ended up in the hands of Professor George Robinson at Oxford. Frances had labeled the plant FRW 383. When the professor couldn't remember what Frances had labeled the plant, he simply called it hosta Frances Williams. Frances's work with hosta helped the newly-formed American Hosta Society. After she died in 1969, a hosta garden was planted in her memory at MIT.   1886  Today is the anniversary of the death of the Scottish-born botanist and author John Goldie. He led an extraordinary life. He started as an apprentice at the Glasgow Botanic Garden. As a young man, another botanist bumped him off what was to be his first plant exploration. However, the botanical gods were smiling on him. The expedition was doomed when most of the party died from coast fever along the Congo River. Two years later, William Hooker encouraged John to travel to North America. He started in Montreal and made his way down the Hudson River to New York. He wrote that he carried as many botanical specimens "as his back would carry." On June 25, 1819, John was in Toronto. When he reached the east side of the Rouge River, John wrote in his journal of the wildflowers and especially the Penstemon hirsutus ("her-SUE-tis") that was growing on the east slope of the riverbank. John was astounded by the beauty and of seeing so much Penstemon in "such a quantity of which I never expected to see in one place." During John's incredible walking tour of Canada, he discovered a yellow variety of pitcher plant as well as a rare orchid named Calypso bulbosa. He also encountered the Prairie buttercup. John was the first person to describe Prairie buttercup. The name for the buttercup family, Ranunculaceae, is from the Latin term Ranunculus which means "little frog." The name was first bestowed on the plant family by the Roman naturalist Pliny the Elder. The name Ranunculus, which I like to call the Ranunculaceae, is in reference to these mostly aquatic plants that tend to grow in natural frog habitat. After his North American tour, John returned to the Glasgow Botanic Gardens, and for five years, he trained an eager young apprentice and fellow Scottsman named David Douglas. When Douglas met an early death, John planted a Douglas-Fir next to his house to remember his young friend. After John discovered the giant wood fern, Hooker called it Dryopteris goldieana in his honor, and it earned the name Goldie's woodfern. John worked tirelessly, and he recorded a total of fourteen plant species previously unknown to science. In 1844, John ended up settling with his family in Canada. He brought them to Ontario - a place he had especially enjoyed during his botanical expeditions.   Unearthed Words Here are some wonderful thoughts about simply being in the garden. I love my garden, and I love working in it. To potter with green growing things, watching each day to see the dear, new sprouts come up, is like taking a hand in creation, I think. Just now, my garden is like faith - the substance of things hoped for. ― Lucy Maud Montgomery, Canadian author, Anne's House of Dreams   Gardens are not made by singing 'Oh, how beautiful!' and sitting in the shade. ― Rudyard Kipling, English journalist and poet   It takes a while to grasp that not all failures are self-imposed, the result of ignorance, carelessness, or inexperience. It takes a while to grasp that a garden isn't a testing ground for character and to stop asking, what did I do wrong? Maybe nothing. — Eleanor Perenyi, gardener and author    She keeps walking, so I keep following, making our way down a stone path that leads to a set of tiered gardens. It is magical back here, garden after garden, the first filled with herbs like Mama grows, rosemary and lavender and mint and sage. Beyond that is a rose garden. There must be fifty rose bushes in it, all with different-colored blooms. We keep walking, down to the third tier, where there are tended beds like Daddy's vegetable patch in our backyard. "Look at this," Keisha says. She stands beside row upon row of little green plants with thick green leaves. She kneels beside one of them and pulls back a leaf. There are small red strawberries growing underneath. She picks one and hands it to me. I've never eaten a strawberry that tastes like this before. It's so rich, with juice like honey. It's nothing like the ones Mama buys at Kroger. ― Susan Rebecca White, author, A Place at the Table   Grow That Garden Library Mister Owita's Guide to Gardening by Carol Wall This book came out in 2015, and the subtitle is: How I Learned the Unexpected Joy of a Green Thumb and an Open Heart. People Magazine said, "In this profoundly moving memoir, Owita teaches Wall how to find grace amid heartbreak and to accept that beauty exists because it is fleeting—as in her garden, as in life."  Oprah.com said, "With her children grown and out of the house, Carol Wall is obsessed—perhaps overly so—with ripping out her azaleas. That is until she meets a certain Giles Owita, Kenyan gardener, supermarket bagger, general-life philosopher, and perhaps one of the most refined and gracious characters to ever hit the page (except that he's real)… A warning for the shy: The basic goodness of Owita's attitude may cause you to beam spontaneously as you read, leading to off looks from strangers at the coffee shop." This book is 320 pages of gardening goodness - growing both plants and lovely friendship. You can get a copy of Mister Owita's Guide to Gardening by Carol Wall and support the show, using the Amazon Link in today's Show Notes for around $20.   Today's Botanic Spark Since we are in full-on pesto-making mode, I wanted to share a recipe that I discovered called Radish, Salmon, and Radish Green Salsa Verde Toasts by Amy Scattergood.   Radish-Green Salsa Verde  2 cups radish greens, from approximately 2 bunches, chopped 1 cup cilantro  1/ 2 cup extra virgin olive oil  3 garlic cloves  Salt  Zest and juice from 1 lemon  Zest and juice from 1 orange In a food processor or blender, combine the radish greens, cilantro, oil, garlic, a pinch of salt (or to taste), lemon zest and juice, and orange zest and juice. Blend until smooth. This makes about 1 1 / 2 cups salsa verde. Assembly  4 ounces crème fraîche  4 slices whole wheat or country white bread, toasted  4 ounces smoked salmon, more if desired  1 cup thinly sliced radishes  Prepared salsa verde Divide the crème fraîche among the toasted bread slices, spreading it evenly over each piece. Top with the salmon, followed by the radish slices. Drizzle or spoon over the salsa verde and serve immediately.

The end is in site. Home is right there. The boys can see the Salsa Verde and they'll be damned if some crew cut Guile looking asshole is going to stop them. Just a few more baddies and it's freedom time. Just a little further boys, the In-Between is calling. 

La chef Ana Martorell presentó un tip para que la salsa quede similar a la consistencia hecha por un molcajete.

Wow, this place is big. And on a medieval world? Why do you suppose all the knights and Kings and stuff needed clones? Meh, I guess the world may never know. Welp, time to get into some action because Bloo's baby is calling his name and a reunion with the Salsa Verde is LOOOONG overdue.

En este capítulo reconocemos la fecha de 5 de mayo como el día del cholo, dialogamos sobre la comida china mexicalense. Laura Bozzo nos lleva a hablar de los “creadores de contenido” de estos tiempos. En noticias pendejas tenemos el nombre del hijo de Elon Musk, Snoop Dog y líquido de rodillas robado. Damos opciones para alcoholizarte sin cheve y el invitado de hoy nos platica de la tendencia de No Fap..

Cindy Pawlcyn, chef and founder of the Napa Valley's Mustards Grill, shows us a delicious recipe using her favorite cut of lamb, the rack. She prepares this Roasted Rack of American Lamb with Salsa Verde in her wood-burning oven, served with herb-roasted root vegetables. The rich and earthy lamb paired with the bright and herbaceous sauce makes a perfectly balanced dish.   Recipe at: https://www.ciaprochef.com/americanlamb/lambrackwithsalsaverde/

Oggi ti preparo I fogli fritti di ricotta!q.b. SALSA VERDE q.b. PEPE q.b. ACCIUGHE O ALICI 500 GRAMMI FARINA 1.5 DECILITRO LATTE INTERO 1.5 LIMONE q.b. OLIO DI ARACHIDI q.b. SALE 2 TUORL 100 GRAMMI RICOTTA PIEMONTESE- SEIRASSPreparazione dell'impasto per i fogli fritti di ricotta1) Inizia setacciando la farina attraverso un colino a maglie fitte e lasciandola cadere all'interno di una capiente terrina; unisci sale, pepe e poca scorza di limone grattugiata ed infine i tuorli e la ricotta a fiocchetti.2) Lavora l'impasto per i fogli di ricotta aiutandoti con una spatola e, una volta raggiunta una consistenza leggermente più uniforme, termina impastando con le mani mentre aggiungi il latte versandolo a filo.3) Rovescia l'impasto dei fogli di ricotta ottenuto sulla spianatoia e continua a lavorarlo fino a farlo risultare perfettamente omogeneo. Ricavane un panetto ed avvolgilo con della pellicola trasparente prima di lasciarlo riposare per mezz'ora.Cottura dei fogli fritti di ricotta1) Stendi l'impasto in una sfoglia di 2-3mm di spessore e ritagliala in tanti dischi del diametro di 10-12 cm.2) Una volta ricavati i fogli di ricotta scalda abbondante olio in una padella dai bordi piuttosto alti ed immergine pochi per volta lasciandoli friggere fino a completa doratura.3) Scola i fogli fritti su carta assorbente a perdere l'unto in eccesso e servili caldi, come antipasto, accompagnati ad una salsa verde preparata al momento e ad alcune acciughe sgocciolate.#DDTassintheair #ricette #unaricettaalgiorno #masterchef #salepepe #craccoTi piace cucinare? Questo è il libro di cucina piu' venduto attualmente: In cucina con voi! Tutte le nuove ricette di «Fatto in casa da Benedetta ForteLo trovi qui: https://amzn.to/2v1anwE

Oggi ti preparo I fogli fritti di ricotta! q.b. SALSA VERDE q.b. PEPE q.b. ACCIUGHE O ALICI 500 GRAMMI FARINA 1.5 DECILITRO LATTE INTERO 1.5 LIMONE q.b. OLIO DI ARACHIDI q.b. SALE 2 TUORL 100 GRAMMI RICOTTA PIEMONTESE- SEIRASS Preparazione dell'impasto per i fogli fritti di ricotta 1) Inizia setacciando la farina attraverso un colino a maglie fitte e lasciandola cadere all'interno di una capiente terrina; unisci sale, pepe e poca scorza di limone grattugiata ed infine i tuorli e la ricotta a fiocchetti. 2) Lavora l'impasto per i fogli di ricotta aiutandoti con una spatola e, una volta raggiunta una consistenza leggermente più uniforme, termina impastando con le mani mentre aggiungi il latte versandolo a filo. 3) Rovescia l'impasto dei fogli di ricotta ottenuto sulla spianatoia e continua a lavorarlo fino a farlo risultare perfettamente omogeneo. Ricavane un panetto ed avvolgilo con della pellicola trasparente prima di lasciarlo riposare per mezz'ora. Cottura dei fogli fritti di ricotta 1) Stendi l'impasto in una sfoglia di 2-3mm di spessore e ritagliala in tanti dischi del diametro di 10-12 cm. 2) Una volta ricavati i fogli di ricotta scalda abbondante olio in una padella dai bordi piuttosto alti ed immergine pochi per volta lasciandoli friggere fino a completa doratura. 3) Scola i fogli fritti su carta assorbente a perdere l'unto in eccesso e servili caldi, come antipasto, accompagnati ad una salsa verde preparata al momento e ad alcune acciughe sgocciolate. #DDTassintheair #ricette #unaricettaalgiorno #masterchef #salepepe #cracco Ti piace cucinare? Questo è il libro di cucina piu' venduto attualmente: In cucina con voi! Tutte le nuove ricette di «Fatto in casa da Benedetta Forte Lo trovi qui: https://amzn.to/2v1anwE

Oggi ti preparo I fogli fritti di ricotta! q.b. SALSA VERDE q.b. PEPE q.b. ACCIUGHE O ALICI 500 GRAMMI FARINA 1.5 DECILITRO LATTE INTERO 1.5 LIMONE q.b. OLIO DI ARACHIDI q.b. SALE 2 TUORL 100 GRAMMI RICOTTA PIEMONTESE- SEIRASS Preparazione dell'impasto per i fogli fritti di ricotta 1) Inizia setacciando la farina attraverso un colino a maglie fitte e lasciandola cadere all'interno di una capiente terrina; unisci sale, pepe e poca scorza di limone grattugiata ed infine i tuorli e la ricotta a fiocchetti. 2) Lavora l'impasto per i fogli di ricotta aiutandoti con una spatola e, una volta raggiunta una consistenza leggermente più uniforme, termina impastando con le mani mentre aggiungi il latte versandolo a filo. 3) Rovescia l'impasto dei fogli di ricotta ottenuto sulla spianatoia e continua a lavorarlo fino a farlo risultare perfettamente omogeneo. Ricavane un panetto ed avvolgilo con della pellicola trasparente prima di lasciarlo riposare per mezz'ora. Cottura dei fogli fritti di ricotta 1) Stendi l'impasto in una sfoglia di 2-3mm di spessore e ritagliala in tanti dischi del diametro di 10-12 cm. 2) Una volta ricavati i fogli di ricotta scalda abbondante olio in una padella dai bordi piuttosto alti ed immergine pochi per volta lasciandoli friggere fino a completa doratura. 3) Scola i fogli fritti su carta assorbente a perdere l'unto in eccesso e servili caldi, come antipasto, accompagnati ad una salsa verde preparata al momento e ad alcune acciughe sgocciolate. #DDTassintheair #ricette #unaricettaalgiorno #masterchef #salepepe #cracco Ti piace cucinare? Questo è il libro di cucina piu' venduto attualmente: In cucina con voi! Tutte le nuove ricette di «Fatto in casa da Benedetta Forte Lo trovi qui: https://amzn.to/2v1anwE

Once again it’s on!! Welcome back, ya filthy animals!! This week we’ve got a couple special guests with us! Mr. & Mrs. "Verde" join the show to partake in our regular shenanigans, talk a little millennial marriage, and of course they join us and Vanessa LeeRoy Black for the Power recap! Enjoy episode 66 and be sure to subscribe, rate, and SHARE!! #KTCYaFilthyAnimal #KTCPod Topics: - Shoutouts (6:40) - NFL Week 5 (40:35) - Getting to know the Verdes (1:05:10) - Power Ep. 7 (2:09:25) Follow us on Twitter and IG: @ktcpod Email us: ktcpodcast@gmail.com Available on SoundCloud, Apple Podcasts, Google Podcasts, Spotify, Stitcher, & Anchor --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/ktcpod/support

For our Fourth installment of our #Texmexbbqseries , I chat with Ray and Genesis Dominguez of Ray's Texas Smoke Barbecue of Houston Texas.  Ray's has been slinging Barbecue since 2015 and he's been incorporating dishes from his Mexican Roots into his menu from the start.  They're introducing folks to classic Mexican favorites like Tortas, Chicharones preparados, Pepinos con chile, Paletas de pepino con chile and even an agua mineral preparada.  They were a participant at the inaugural Tex-Mex Block Party  hosted by Houston Barbecue and they handed out an incredible sausage called  Chingadera Sausage and some carnitas tossed in Salsa Verde. This is a Husband and Wife Team with a big Dream,  full-time jobs, and a popup usually every weekend.  Their Instagram is loaded with some of their incredible specialties, you have to log in to check them out.   I hope you enjoy the show, this is Ray's Texas Smoke Barbecue.     Social Media: IG - @Raystexassmokebarbecue FB - Ray's Texas Smoke Barbecue       Thanks for tuning into the I Crush Barbecue Show! Remember, if you like the show give us a 5 star rating to help us reach more folks, Subscribe to get all past and future shows, and share with your friends!!  You can find us on Instagram, Facebook and twitter @Icrushbbqshow Or email us at icrushbbqshow@gmail.com   Don't forget to tag us with your favorite pics We'd love to see what you're crushing Until next time, Keep Crushing that Que!   Music Credit: Audionautix- Dirt Road Traveler

Welcome to this episode of The Tonic, terrestrially broadcast on June 22 and 23, 2019 on AM740 and FM 96.7 in Toronto. Topics covered on the show track the lifestyle articles and themes published in Tonic Magazine. This week we discuss what the statistics tell us about renting in Toronto with Mitchell Abrahams, the unexpected cause of wear and tear on the body with Rucsandra Mitrea, Summer entertaining with Carolyn Tanner Cohen and the "Attachment Theory" of relationships with Carlyle Jansen We specifically discuss: What Statistics Tell Us About Renting in Toronto 5/10 of highest priced residential rental markets are in Toronto Population gains, immigration and employment = demand Vancouver vs. Toronto As at April /2019 - highest level of housing construction starts Dealing with supply issues at the lower end of the market Average and median rents have decreased by 2% in May/19 in Canada, except for Toronto Correlation between single family dwellings and rental markets Benjamin Tal: Risk in the marketplace: current prices are fair The Unexpected Cause of Wear and Tear on the Body Obvious causes of stress on the body: injuries, age, birth defects Dehydration and connective tissue compressed joints sustained stress misalignment Summer Entertaining Planning at the beginning of the Summer Drinks: Large batch- Margaritas Appetizers: Beet Gravlax, Slow Roasted Tomatoes Main Course: Pasta Salad. Grilling with Salsa Verde, Spice Rubs Dessert: Frozen Galette Dough, Ice Cream stuffed Cannoli Shells The "Attachment Theory" of Relationships What is the Attachment Theory? Did you feel secured and cared for by a primary caregiver? Secure attachments Anxious/Preoccupied attachments Dismissive/Avoidant attachments Fearful/Avoidant attachments How can we tell what sort of attachment style we have? What can we do about our attachment style?

Welcome to this episode of The Tonic, terrestrially broadcast on June 22 and 23, 2019 on AM740 and FM 96.7 in Toronto. Topics covered on the show track the lifestyle articles and themes published in Tonic Magazine. This week we discuss what the statistics tell us about renting in Toronto with Mitchell Abrahams, the unexpected cause of wear and tear on the body with Rucsandra Mitrea, Summer entertaining with Carolyn Tanner Cohen and the "Attachment Theory" of relationships with Carlyle Jansen We specifically discuss: What Statistics Tell Us About Renting in Toronto 5/10 of highest priced residential rental markets are in Toronto Population gains, immigration and employment = demand Vancouver vs. Toronto As at April /2019 - highest level of housing construction starts Dealing with supply issues at the lower end of the market Average and median rents have decreased by 2% in May/19 in Canada, except for Toronto Correlation between single family dwellings and rental markets Benjamin Tal: Risk in the marketplace: current prices are fair The Unexpected Cause of Wear and Tear on the Body Obvious causes of stress on the body: injuries, age, birth defects Dehydration and connective tissue compressed joints sustained stress misalignment Summer Entertaining Planning at the beginning of the Summer Drinks: Large batch- Margaritas Appetizers: Beet Gravlax, Slow Roasted Tomatoes Main Course: Pasta Salad. Grilling with Salsa Verde, Spice Rubs Dessert: Frozen Galette Dough, Ice Cream stuffed Cannoli Shells The "Attachment Theory" of Relationships What is the Attachment Theory? Did you feel secured and cared for by a primary caregiver? Secure attachments Anxious/Preoccupied attachments Dismissive/Avoidant attachments Fearful/Avoidant attachments How can we tell what sort of attachment style we have? What can we do about our attachment style?

Kim Kardashian vs Jack in The Box In Food News this week, the most famous person in the world, Kim Kardashian tweeted to Jack in The Box about something she saw at one of their locations. She didn't want to "fully put them on blast" so she told them to DM her. In response, multiple other fast food outlets used this opportunity to tweet their Jack in The Box takes at her. This included Wendy's, Burger King, and Hooters. Check out a roundup of the best tweets here  Human Cheese The Victoria and Albert Museum in London took cultures from multiple celebrities to make cheese out of them. This included Chef Heston Blumenthal's crotch DNA to make actual "Fromunda Cheese." Currently, these cheese's are being tested to see if they are edible, but regardless they are on display at the V&A currently. I told Tom that I think this is the first step into human cloning. When history looks back at where cloning started, they won't look at Dolly the Lamb, but rather at this exhibit which was meant to show bacteria in a different light. Source New Coke This July 4th, The third season of Stranger Things is going to be released on Netflix. It was an instant hit full of 80's Nostalgia, compelling storylines, and great acting.  Every season progresses in time and highlights what was going on in then-current events. Last season there were Reagan/Bush and Mondale/Ferraro signs in front of multiple houses. This season, everybody is drinking New Coke. New Coke was created to be sweeter and smoother, but everybody hated it. The complaints about the new product were like nothing Coca-Cola had ever anticipated. They brought back "Classic" Coke and sold both products together for some time, eventually renaming "New Coke" to "Coke II" but took the product off the shelves silently in 2002. Coke has teamed up with Stranger Things to bring back New Coke for online sales and in select vending machines and retail stores. This is one of many partnerships that Stranger Things and Netflix have set up for this summer, others include H&M and Baskin Robbins. The director's twin brothers Matt and Ross Duffer said no money exchanged hands with Coke, but they did get to direct the newest Coca Cola commercial Source 8 Grilling Tips For The Summer "I truly believe that 95 Percent of People in the United States don't know how to grill" - Tom Miale Turn on your grill and walk away, if your grill isn't hot things will stick to your grill Make sure your grill is well seasoned use High Temp Pam Spray, if you don't have that you can put vegetable oil on a paper towel and use your tongs to rub them down Don't keep the temperature on high the entire time. You have to create heat zones on your grill Use your meat thermometer and pull your meat off the grill 5 degrees before they hit their ideal temperature. Tent them in foil and let them cook through in about 5 to 10 minutes Sear steaks on a hot grill, you want to create a crust on the outside. For chicken, you want to sear them quickly and then move it onto a less hot area to cook through When saucing your items, wait until the end when you have about 1 minute left of cooking, brush your bourbon barbecue sauce onto the food and put them back on the high heat You can also add sauce right after you take something off the grill. Salsa Verde slathered on top of a steak and then wrapped up in foil. This allows the steak to absorb the Salsa Verde and mix in with it. You can also take dry rubbed chicken wings off the grill and then just do a quick toss in Buffalo or BBQ Sauce Clean Up: When you're done cooking, close the lid and turn the heat all the way up to burn whatever is left on the grates. You can brush it down with a wire brush, and next time you grill you'll be ready to grease down the grates and start up again! Mike's Bonus Tips: You can only grill as good as your surroundings will allow you to. We all know about Mise En Place, but the Memorial Day Weekend Mis En Place is very different. While grilling you have only 2 options for audio. 1 is Jon Sterling and Suzyn Waldman giving you the Yankees Play by Play, 2 is WCBS.FM The NY Oldies Station. Hopefully, they will be playing "Brandy(You're A Fine Girl)" by The Looking Glass. Tom's Famous Bourbon BBQ Sauce You’ll Need:1 medium onion, finely chopped2 garlic cloves, minced3/4 cups of bourbon (DO NOT USE EXPENSIVE BOURBON. If you do, I will personally come over and slap you, then take your whiskey. I usually use nothing better than Bulleit)2 cups of ketchup3/4 cups of dark molasses1/2 cup white sugar1/4 cup brown sugar1/3 cup white vinegar1/4 cup tomato paste1 tsp of Cholula hot sauce (less if you want it to be less spicy; none if you just want a sweet sauce)1/4 cup Worcestershire Saucepinch of salt (to taste) Combine the first three ingredients into a saucepan over medium heat. Cook for 5 minutes or until the onions start to soften and turn a bit brown. Add everything else into the pan. Turn up the heat until you see the sauce bubble (keep stirring so it doesn’t burn). Once it starts to bubble, turn the heat down and simmer for 15-20 minutes more, making sure to stir often. I use a silicone spatula to make sure the bottom doesn’t burn. There are a lot of sugary elements in the sauce, so keeping it from burning by constantly stirring is extremely important. Strain the sauce to remove the chunks. Slather on everything Eat. Devin Healey talks NJ Restaurants, Hidden Gems, and Taylor Ham vs Pork Roll Devin Healey of CougEats stopped by the studio to come and talk to us about his favorite spots in New Jersey. We speak about High-End Fine Dining, to Hyper-Local menus' where even the Fishing Boat Captain is a jersey guy. Devin tells us all about this "Peanut Potato Leek Soup". Most importantly though he teaches us about the History of Taylor Ham vs Pork Roll, listen to the segment and get his definitive answer What We're Drinking Tonight Devin: Old Fashion I think this was the first time I've ever had a serious argument with Tom. YOU DON'T MUDDLE THE FRUIT IN AN OLD FASHION Tom: D6 2 oz Bumbu Rum 1 oz Pineapple Juice 1 oz Pomegranate Juice .5 oz Lime Juice Combine all ingredients and shake, top with Ginger Ale Mike: Pina Colada 1.5 CupFresh Pineapple 3 oz White Rum 2 oz Coco Lopez Ice Blend it all and Enjoy!

WELCOME THIS IS SALSA VERDE

Join Caroline Wilson and Corrie Perkin for episode 71 of our podcast ‘I'm Never Going To Kondo My Wardrobe’, we kick off the show with more listener messages and feedback than ever. There's a ‘Goal of the Month’ update and Corrie explains why the resignations and shake up at Melbourne University Press will have far reaching consequences. Does it now become an election issue? We mark the 10thanniversary of Black Saturday which brings back intense memories for so many including for Corrie who reported on the scene. Our thoughts are with fire threatened communities in Tasmania and Victoria who are grappling with fires as we speak. Could the government just please say sorry? Corrie wonders after the findings of the Banking Royal Commission were revealed. We hear from Josh Frydenberg and Caro predicts dire consequences for the Prime Minister.   We say the AFLW competition kick off on the weekend, but is women’s footy getting overshadowed by AFLX? Caro offers up an analysis of the North Melbourne / Tasmania hybrid team.    Corrie’s “Crush this Week” is Behrouz Boochani who wrote his book ‘No Friend But the Mountains’ via WhatsApp and and translation from Manus Island. BSF Caro has been reading A Very British Coup and we’ve been watching The Cry on ABC TV. Corrie shares what she ensures is the best salsa verde recipe ever! Thanks Jamie Oliver.Salsa Verde  (see our Facebook page for pics of the recipe).  Caro’s pledging to name and shame radio interviewees who refuse to learn the names of interviewers. In “6 Quick Questions” – how many old sayings have you had to drop as they’re now deemed politically incorrect? Vale Australian actress Carmen Duncan, Trinny’s back, Caro reports on her dinner with Anthony Green and we check in with good old Prince Phillip. Plus Caro has another great GLT.   Subscribe to our sister podcast The Book Pod HERE and HERE.  We have a new Instagram account so please head to instagram and follow @DontShootPod. Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.  Email the show via feedback@dontshootpod.com.au Follow us on Twitter via @dontshootpod 'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia. 

Another adventure with our old friends, Doritos.

Chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California's Napa Valley show us how to make American Lamb Chops with Pecan Dukkah and Salsa Verde. The American lamb t-bone chops are marinated with smoked paprika, oregano and garlic for about 6 hours, then grilled for about 10 minutes with eggplant and onions. Chef Stephen and Kipp finish the dish with slow-cooked tomatoes, salsa verde and pecan dukkah. Recipe at: http://www.ciaprochef.com/americanlamb/lambchops/

Order In!Kaitlyn and Ty are back in the CWL kitchen with some Texas wisdom on a tried and true classic. Quesadillas? Quesadillas. Let me tell you a thing about these dudes: they're cheesy and hold things. Crispy. Crunchy. All sorts of messy and tasty.Join us!Red & Green OnionsPoblano PepperVegan/Ched CheeseFlour TortillasTempeh (liquid smoke, cumin, chili garlic sc)Pico (cilantro, tomato, green & red onion, lime)Salsa Verde & Vegan/Sour CreamMushroomsVegan Chipotle SausageGarlic

APRENDE ESTA RECETA FACIL CON LA TIA OFE.

We are back and this episode is wild! We talk about Keane's crazy sexy cool July 3rd party he attened. We talk our teachers from school, reading in school and going to the Special Education classes. We then talk about Tony Cox, Gary Coleman and Emmanuel Lewis. We end with a great message about failing from Brandon. This episode is electric. Please remember to comment and subscribe.

Fat Kid and Mrs Fat Kid are back on deck. Movie-Highlander Food- Creamy Salsa Verde Chicken Guest Host- Chubby McTinyfeet I also Call James Cosmo Robert Duvoll for some reason

Judie and Marisa take me on a tour of famous Norman dining establishments including The Mont, The Greek House, Pepe's and Classic 50's. Spoiler alert - it was awesome. --- Send in a voice message: https://anchor.fm/okcovereasy/message Support this podcast: https://anchor.fm/okcovereasy/support (https://anchor.fm/okcovereasy/support)

A light news week gives your hosts to focus on a bizarre new beer: The Salsa Verde Ale from Martin House Brewing Company. The episode finishes out with a review of Ghost’s new EP Popestar.

Patatas en salsa verde con rape rebozado

Quesadillas are a meal that kids are guaranteed to love. This simple-to-make quesadilla mixes pinto beans with Monterey Jack cheese and salsa verde, for a healthy and flavorful favorite with a twist. Pairing beans with the whole grains in this tortilla makes a complete protein that supplies all nine essential amino acids. Recipe at: http://www.ciaprochef.com/northarvest/recipe16/

Patatas en salsa verde con rape + Redondo de ternera

Salsa Verde

Salsa Verde

This vegetarian burrito is packed with flavorful black beans as the main protein, as well as whole grain brown rice, tomatoes, cheese, and fresh diced tomatoes. Chef Scott Samuel developed this recipe for a high school foodservice audience, and explains how to prepare the burritos a day in advance for added convenience.  Recipe at: http://www.ciaprochef.com/northarvest/recipe15/