Podcasts about saut

Imbolc has arrived! Even if you're buried under snow right now, spring is undoubtedly working its magic underground. This is a perfect time to tend to the corners in your life that have gotten out of hand over the winter. Save the big house cleansing for spring, in this moment, it's the smaller spaces that call for your attention. Perhaps you have a closet that desperately needs organizing, a desk overflowing with papers, an altar gathering dust, or a pile of craft supplies threatening to take over an entire room. Look for the space that's feeling cluttered or stagnant. If you find that this corner is draining your energy, take this opportunity to tend to it. When the energy inside our homes is restored, we are much better equipped to meet life's needs outside our door. A little tending goes a long way. What am I reading?The Witching moon Manor by Stacy Sivinskihttps://bookshop.org/a/111301/9781668058411The Green Wiccan spell Book by Silja Sil-yahttps://bookshop.org/a/111301/9781782497851https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Raised by Wolves by The Interrupters  What's for dinner?Mediterranean Chickpea Soup2 tablespoons olive oil1 onion1 carrot1 rib celery 1 leek optional2 cloves garlic2 tablespoon tomato paste½ teaspoon dried rosemary or 1 tsp dried oregano4 cups vegetable broth or more to taste2 15 oz cans chickpeas 1½ pounds potatoes peeled and diced 1 15 oz can crushed tomatoes ¾ teaspoon salt or to taste + red pepper flakes and black pepper to taste4 tablespoons grated parmesan or crumbled feta - optionalInstructions:Chop 1 onion, 1 carrot, 1 rib celery, and 2 cloves garlic.Sauté them in a large pot or Dutch oven with 1 leek in 2 tablespoons extra virgin olive oil oil for 5–10 minutes until soft.Stir in 2 tablespoon tomato paste and ½ teaspoon dried rosemary. Cook 1 minute to coat the vegetables and deepen flavor.Add 4 cups vegetable broth, 2 cans chickpeas, 1½ pounds potatoes and 1 can crushed tomatoes. Season with ¾ teaspoon salt, pepper, and red pepper flakes. Simmer 20–30 minutes, until the potatoes are tender.Serve with crusty bread or cooked grains. For extra flavor, top each bowl with grated parmesan or crumbled feta before serving.Chickpea Brownies2 cans (15 oz each) chickpeas, drained & rinsed1½ cups peanut butter (or other nut/seed butter)⅔ cup pure maple syrup6 tbsp unsweetened cocoa powder4 tsp vanilla extract½ tsp baking powder + 1 tspbaking soda6 tbsp milk of choice1 cup chocolate chips (plus extra for topping)InstructionsPreheat oven to 350°F (175°C). Line 8×8 or 9×9 pan with parchment.Blend chickpeas, peanut butter, maple syrup, milk, and vanilla until silky smooth (2-3 minutes).Add cocoa, baking powder, and baking soda; blend 45-60 seconds.Fold in chocolate chips by hand. Pour into pan, smooth, and top with extra chips.Bake 30-35 minutes; edges set, center slightly soft. Cool completely before slicing.https://wholesomeforks.com/double-fudge-chickpea-brownies-protein-packed-fudgy-af/print/943/Support the show

Send us a textGary explores his CD shelves to bring you an eclectic range of music from the world of piping.PlaylistJames Harper with Cladach Uaine, Sultans Reel and Montelago Madness from Culzean Dr Angus MacDonald with When the Night is Falling, Crossing the Minch and I Laid a Herring in Saut from The Piping Concert Celtic Connections 1997 Stephanie Makem and Tiarnan o Duinnchinn with Ril an Eargail from Ceol is Piob The Clan Gregor Society with Lord Alexander Kennedy, Dora MacLeod and John Morrison of Assynt House from World Pipe Band Championships 2006 Winter Storm Pipers (led by Jack Lee) with Andrew MacNeil of Colonsay from Winter Storm Concert, Kansas City 2026. Brian Lamond with Windy City and Eddie the Penguin from Another Day at the Office  Patrick Molard with Suite de Loudeac from The Piping Concert Celtic Connections 1997 Sketch with Out of My Cage from Shed Life Support the show

durée : 00:57:43 - Cultures Monde - par : Julie Gacon, Mélanie Chalandon - Depuis 2014, huit millions de Vénézuéliens ont fui leur pays. L'exode, amorcé sous Hugo Chávez, s'est accéléré avec la crise économique. Après une phase d'accueil généreuse, les pays hôtes ont nettement durci leurs politiques. - réalisation : Vivian Lecuivre - invités : Lucie Laplace Chercheuse en science politique à l'Université Lumière Lyon 2, membre du laboratoire Triangle et chercheuse associée à l'Institut Convergences Migrations; Alexandra Castro Franco Juriste d'origine colombienne, docteur en droit de l'Université Paris-Panthéon-Assas, experte en droit international et en mobilités internationales; Thomas Posado Maître de conférences en civilisation latino-américaine contemporaine à l'Université de Rouen et chercheur à l'ERIAC (Équipe de Recherche Interdisciplinaire sur les Aires Culturelles)

durée : 00:57:41 - Cultures Monde - par : Julie Gacon, Mélanie Chalandon - Donald Trump l'a dit : la capture de Nicolás Maduro permettra de relancer l'exploitation du pétrole au Venezuela. Mais les infrastructures existantes sont en mauvais état, après des années de sous-investissement et de corruption. - réalisation : Vivian Lecuivre - invités : Fabrice Andréani chargé de cours à l'Université Lumière-Lyon 2; Isabelle Rousseau Professeure à l'université Colegio de Mexico, coordinatrice du programme Energie; Anne Péné-Annette Géographe française

durée : 00:58:13 - Cultures Monde - par : Julie Gacon, Mélanie Chalandon - Delcy Rodríguez, qui a succédé à Nicolás Maduro, assure la continuité du régime chaviste. Malgré la libération de prisonniers politiques, aucune transition démocratique ne semble se dessiner. Le pouvoir privilégie sa survie tandis que l'opposition reste marginalisée. - réalisation : Vivian Lecuivre - invités : Yoletty Bracho Enseignante-chercheuse en science politique à l'université d'Avignon; Federico Tarragoni Professeur de sociologie politique à l'Université Caen Normandie et membre de l'Institut Universitaire de France; Rafael Pedemonte historien, spécialiste de l'Amérique latine à l'Université d'Anvers

durée : 00:58:15 - Cultures Monde - par : Julie Gacon, Mélanie Chalandon - Le 3 janvier 2025, les États-Unis capturaient le président vénézuélien, Nicolás Maduro, au terme de l'opération "Absolute Resolve". Depuis, Washington entend exercer une pression directe sur le régime vénézuélien pour que celui-ci coopère davantage malgré 25 ans d'antagonisme. - réalisation : Vivian Lecuivre - invités : Christophe Ventura Journaliste au Monde diplomatique, directeur de recherches à l'IRIS, responsable du programme Amérique latine et Caraïbes; Serge Ollivier historien, docteur de l'Université paris I panthéon-Sorbonne et enseignant au MRIAE (Magistère de Relations Internationales et d'Action à l'Etranger) ; Iris Marjolet Doctorante à l'Institut français de recherche sur l'Asie de l'Est (Inalco/ Université de Paris/ CNRS), associée au centre Thucydide (Université Paris II Panthéon-Assas)

Aujourd'hui, Charles Consigny, avocat, Abel Boyi, éducateur, et Barbara Lefebvre, professeure d'histoire-géographie, débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

La station obwaldienne d'Engelberg accueille la Coupe du Monde masculine et féminine de saut à ski les 20 et 21 décembre 2025. Matthieu Juttens et Sylvain Freiholz sont sur place.

On saute du lit avec Timéa Wenger, jeune illustratrice qui a gagné le prix Töppfer de la jeune bande dessinée avec sa B.D « Je regarde dehors ». Un réveil plein d'onomatopées Crac! Pow! Wizz! pour un réveil festif et énergique, une routine matinale dans la salle de bains, pleine de paillettes […] The post L'Interview Saut du lit avec Timéa Wenger first appeared on Radio Vostok.

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On saute du lit avec Jenna Bolumar, championne de la course de l'Escalade dans la catégorie relais féminin avec sa partenaire Cécile Wanders. La chanson Running up that hill de Kate Bush mais revisitée par la Compagnie 1602 pour un réveil historique, un p'tit déj pas très healthy avec des […] The post L'Interview Saut du lit avec Jenna Bolumar first appeared on Radio Vostok.

Michel Roth, papa et entraîneur du champion du monde Noé, est une légende du saut acrobatique. Une personne connue et reconnue dans le milieu qui a la particularité de construire chaque année le tremplin de Ruka, en Finlande. Anthony Loewer est allé le rencontrer sur place pour en connaître les raisons. Il nous raconte les coulisses de son Mag de la rédaction du Sport Dimanche du 14 décembre 2025.

Il a passé 11 années au poste d'entraineur national pour l'équipe helvète de saut d'obstacles Et encore bien davantage à accompagner, plus ponctuellement, les équipes jeunes mais aussi certains des cavaliers individuels, comme son fils Martin mais aussi le GOAT Steve Guerdat. Alors qu'il quittait il y a quelques semaines ses fonctions, pour prendre sa retraite et pouvoir passer plus de temps avec sa famille et ses petits-enfants, on a voulu rencontrer Thomas et faire avec lui un état des lieux du saut d'obstacles suisse.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

On saute du lit avec Garance Allely, jeune graphiste en formation à la HEAD qui a signé la nouvelle affiche du Paléo 2026. La chanson Oh Happy Day chantée par des licornes pour ramener un peu de magie et de paillettes pour se réveiller, un saut du lit digne d'un […] The post L'Interview Saut du lit avec Garance Allely first appeared on Radio Vostok.

On saute du lit avec Patrick Chappatte, figure incontournable du dessin de presse dans le monde entier et co-auteur du livre Censure en Amérique ! Le cri d'un canard déchaîné pour se réveiller du pied ferme, déterminé et un poil traumatisé. Un autoportrait gribouillé par un enfant de 3 ans […] The post Au Saut du lit avec Patrick Chappatte first appeared on Radio Vostok.

On saute du lit avec l'humoriste Yoann Provenzano ! Présent sur la scène romande, sur nos réseaux, dans notre radio et dans notre télé, Yoann Provenzano prend bientôt la route pour la tournée de son nouveau spectacle « Performance ». La chanson « Et c'est parti! » de l'artiste Nâdiya, pour un réveil oldshool […] The post L'Interview Saut du lit avec Yoann Provenzano first appeared on Radio Vostok.

La passiun per sauts populars – pero i mancan giuvnas e giuvens che tgiran la tradiziun. Noss chantun ha bleras tradiziuns ed usits ch'èn colliads stretgamain cun la cultura e l'istorgia da la regiun. Er en Engiadina datti e deva bleras da quellas. Betg mo il Chalandamarz e las Mattinadas, mabain er chant e musica, ils costums ed ils sauts populars, ina cultura enragischada en l'istorgia locala. Pero quant vivas èn questas tradiziuns? Per l'emissiun dad oz avain nus visità la gruppa da saut regiunala da Scuol. Tge è lur fascinaziun da star da cumpagnia, d'emprender sauts novs e da sa preschentar al public? E datti er giuvens e giuvnas che s'interessan? Quai para dad esser il grond problem da bleras societads ed uniuns, surtut per gruppas da saut. Perquai ha organisà la gruppa regiunala da Scuol quatter sairadas per emprender a ballar, pero er cun l'intenziun da chattar ballarinas e ballarins giuvens. Quella saira da la partida: ina trentina giuvnas e giuvens da Ftan che han gust da ballar polcas, mazurcas e valsers e che han vuli exercitar per lur bals tradiziunals en vischnanca. Participar a la gruppa da saut? Atgnamain bain, pero i manca il temp ed exercitar regularmain è difficil. Pia: plitost na!

On saute du lit avec Nicolas Schaetti, conservateur responsable des collections spéciales à la Bibliothèque de Genève, pour parler de l'exposition « La Nuit de l'Escalade » qui a lieu du 1er au 24 décembre à la Bibliothèque de Genève. Une belle manière d'exposer l'histoire de la mythique nuit de l'Escalade, à […] The post L'Interview Saut du lit avec Nicolas Schaetti first appeared on Radio Vostok.

Pour l'épisode #328 je recevais Antoine Jacoutot. On en débrief avec Adrien.🎙️ Soutenez le podcast If This Then Dev ! 🎙️ Chaque contribution aide à maintenir et améliorer nos épisodes. Cliquez ici pour nous soutenir sur Tipeee 🙏Archives | Site | Boutique | TikTok | Discord | Twitter | LinkedIn | Instagram | Youtube | Twitch | Job Board |Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

On saute du lit avec Samia Swali, responsable de la bibliothèque Filigrane à Genève, qui a participé à l'élaboration du Quiz IconX, un jeu de questions-réponses pailleté, où les femmes et personnes LGBTQIA+ prennent enfin la place qu'iels méritent dans le monde de l'art et de la création! Laissez-moi danser […] The post L'Interview Saut du lit avec Samia Swali first appeared on Radio Vostok.

durée : 00:44:17 - 3 repas par jour c'est la règle … mais est-ce la vôtre ? Faites-vous l'impasse sur le matin ou le midi ? Etes-vous adepte du « Je mange quand j'ai faim ». Petit-déjeuner sauté, déjeuner oublié, diner tardif : racontez-nous vos habitudes. Avec Séverine Ber Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

On saute du lit avec Philippe Andoque, créateur de « Dossier Révélé » une série de podcasts qui explore et décortique des récits réels et intrigants en 2'30 dans une ambiance narrative très immersive. Mais qu'en est-il des manies matinales de Philippe Andoque? « Thriller » de Michael Jackson, remixé par une entité asthmatique, […] The post L'Interview Saut du lit avec Philippe Andoque first appeared on Radio Vostok.

Presiden Prabowo Subianto memberikan rehabilitasi kepada mantan Dirut ASDP, Ira Puspadewi dkk., yang sebelumnya divonis korupsi, setelah DPR menerima aspirasi publik dan kajian hukum.Keputusan ini menimbulkan pertanyaan besar tentang konsistensi penegakan hukum. Bersama Eks Wakil Ketua KPK (2015-2019), Saut Situmorang, kita akan membedah:Apa dasar objektif yang membuat mantan direksi ASDP layak memperoleh rehabilitasi?Bagaimana langkah ini memengaruhi upaya pemberantasan korupsi ke depan?Simak pandangan kritis Saut Situmorang mengenai dilema keadilan dan konsistensi hukum dalam kasus rehabilitasi koruptor!#Rehabilitasi #Korupsi #Prabowo #SautSitumorang #KPK

On saute du lit avec Lucien Charlon, athlète vaudois qui pratique le death diving, qui signifie littéralement « saut de la mort » où il saute depuis des falaises, des ponts ou des plateformes. Et le 12 octobre il a réalisé un saut depuis une montgolfière, situé à 25 mètres […] The post L'Interview Saut du lit avec Lucien Charlon first appeared on Radio Vostok.

Nouveaux pilotes, un brin déjantés, à bord de la Libre Antenne sur RMC ! Jean-Christophe Drouet et Julien Cazarre prennent le relais. Après les grands matchs, quand la lumière reste allumée pour les vrais passionnés, place à la Libre Antenne : un espace à part, entre passion, humour et dérision, débats enflammés, franc-parler et second degré. Un rendez-vous nocturne à la Cazarre, où l'on parle foot bien sûr, mais aussi mauvaise foi, vannes, imitations et grands moments de radio imprévisibles !

On saute du lit avec Karine Vouillamoz, cheffe d'antenne à Option Musique et responsable de la programmation musicale à la RTS. Vidéo Killed de Radio Star en version espagnole comme sonnerie de réveil, un jus électrisant à base de doigts dans la prise pour un p'tit dej ultra connecté, et […] The post L'Interview Saut du lit avec Karine Vouillamoz first appeared on Radio Vostok.

On saute du lit avec Adrien Torino, improvisateur qui fait partie de la troupe des Troubadours du Chaos, qui propose deux mercredis par mois des concepts d'improvisations originaux ! La chanson « L'hymne à l'amour » réalisée avec des coussins péteurs comme sonnerie de réveil, les yeux bouffis et à moitié ouverts […] The post L'Interview Saut du lit avec Adrien Torino first appeared on Radio Vostok.

Alec Naman from Naman's Catering called us this morning and said, "Let's go fishing this week with my recipe for Pan Seared Grouper Filet with a twist of Lemon Garlic Butter."      

How did the ancient Celts celebrate Samhain? Are our theories sound or was the truth lost to history? We may never know exactly how this Sabbat looked long ago, but we can be relatively certain that it was an end of summer celebration and a time to usher in the dark half of the year. Samhain reminds us that even in the darkness and uncertainty of winter, we have the ability to make merry! We can put on costumes, dance around a bonfire, and feast! We can stare down our fear and stand boldly in defiance of it. As the sky darkens and the air chills, imagine the light that you will carry into winter. Happy Samhain! What am I reading?The Ancient Witch's Guide to Modern Dating by Cecilia Edwardhttps://bookshop.org/a/111301/9781668087145Our Green Heart by Diana Beresford-Kruegerhttps://bookshop.org/a/111301/9781039009790https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Dead Man's Party by Oingo Boingo What's for dinner?Savory Veggie Egg Bake Ingredients:9-10 eggs1/2-1 cup cottage cheese1 cup Shredded cheeseParmesan cheese on top1/2 cup MilkOnionsGarlicPeppersSun-dried tomatoes in olive oilCherry tomatoesSaltPepperRed pepper flakesFresh herbs- dill, parsley, or basil work nicely Instructions: Preheat oven to 375 degrees. Grease 9x13 baking dish, set aside. Sauté sun-dried tomatoes in olive oil with onions and garlic until fragrant. Add peppers and cherry tomatoes, sauté until onions and peppers become soft and cherry tomatoes blister, set aside. Whisk together eggs, milk, cottage cheese, and shredded cheese, season with salt & pepper and red pepper flakes. Add veggies to prepared baking dish, spread evenly. Pour egg mixture on top of veggies, add more milk if needed, stir gently. Top with freshly grated Parmesan cheese and herbs, bake for 35 minutes or until fork comes out clean and cheese is golden brown and bubbly. Enjoy! Orange Cinnamon Milk Tea  Ingredients:1 cup water1 black tea bag (or 1 tsp loose leaf black tea)peel of 1/2 orange (save some for garnish)1 cinnamon stick1 tsp brown sugar (or to taste)1 tsp vanilla extract1 cup milk (or your preferred milk)orange peel twist or orange slice for garnishInstructions:In a small pot, bring 1 cup of water to a boil.Once the water is boiling, add the orange peel and the cinnamon stick. Let it simmer for 2-3 minutes to infuse the flavors.Add the black tea bag (or loose leaf tea) to the pot. Steep for 3-5 minutes, depending on how strong you like your tea. Strain the tea into your cup, removing the cinnamon stick and orange peel. Remove the tea bag afterward.Stir in the brown sugar and vanilla extract while the tea is still hot, so the sugar dissolves completely.Pour in the milk and allow the tea to gently heat for another 2-3 minutes. Do not let it boil.Strain the tea into your cup, removing the cinnamon stick and orange peel.Add a twist of orange peel or a slice of orange to garnish, and enjoy your warm, fragrant Orange Cinnamon Milk Tea!Support the show

Kad laiks paliek vēsāks, gribas tā pamatīgi "piesiet dūšu" ar kārtīgiem ēdieniem. Ar rudens ēdienu receptēm šefpavāri iepazīstina raidījumā Kā labāk dzīvot. Ciemos uzņēmuma "Gemoss" šefpavāre Ina Poliščenko un restorāna "Trīs sezonas" šefpavārs Ingmārs Ladigs. Un vispirms, runājot par sildošiem rudens ēdieniem, aicinām pagatavot ķirbi. Ingmārs Ladigs atzīst, ka ķirbi var izmantot visur, sākot no saldējuma, līdz zupai un marinējumiem. Sildošs ēdiens noteikti būs ķirbju zupa. Zupai labāk vispirms izcept krāsnī. Tālāk ķirbja mīkstumu sagatavo zupai, pievienojot sīpolu, garšvielas, kariju. Pievieno buljonu, saldo krējumu vai svaigo sieru. Pasniegt var ar grauzdiņiem, ķirbju sēklām. Ina Poliščenko atzīst, ka patīk ķirbi papildināt ar tomātu, selerijas sakni vai burkāniem pusi uz pusi. Lai garša būtu izteiksmīgāka.  Ingmārs Ladigs piedāvā karsto ķirbju dzērienu: 100 g marinēta vai cepta ķirbja, 200 ml piena, ap 50 g cidoniju sīrupa. Mazliet kanēli pievieno.  Ķirbju gabaliņus kopā ar cidoniju sīrupu un pienu liek virtuves procesorā, pievieno kanēli, sablendē un uzsilda līdz vārīšanas temperatūrai, lej glāzes un dzer karstu. Procesora vietā var izmantot katliņu un parasto blenderi. Savukārt Ina Poliščenko iesaka cept krāsnī ķirbi. Vispirms gan iemarinē ar timiānu, sāli, pipariem. Pasniedz ar riekstu mērci, kazas sieru. Sanāk restorāna līmeņa ēdiens. Savukārt Ingmārs Ladigs iesaka plānās šķēlēs sagriez bieti, ķirbi, selerijas sakni, izklāt pannā, pārkaisīt ar timiānu, pārliet ar olīveļļu. Cep 25 minūtes cep 200 grādos. Būs labi izcepušies, būs siltā piedeva. Abi pavāri arī iesaka: Auksto gaļu var un vajag vārīt! Lai arī sēņošanas laiks ir gandrīz beidzies, pavāri iesaka arī sēņu ēdienu receptes, un Ingmārs Ladigs atklāj, ka sēnēm pievieno arī sojas mērci. Vienkāršākā garša: apcep sviestā vai eļļā sīpolus, izņem no pannas un tad liek sacepties sēnes, pēc tam visu samaisa. Sēnes var gatavot salātos, zupās un cept arī sēņu karbonādes. Tāpat Ina Poliščenko  iesaka iegādāties „lielo šampinjonu” – portobello sēni, kurai ir izteiksmīga gaļas tekstūra. Tā var būt alternatīva gaļai burgeros. Var arī marinēt ar ķiplokiem, olīveļļa, sojas mērce, rozmarīns, timiāns. Tad strauji apcep uz grila vai pannā. Tā kā cepurīte ir salīdzoši liela, var labi arī pildīt ar spinātiem, sieru, arī ķirbi. Var arī izmantot gaļas konservus. Ātras pusdienas vai vakariņas ir gatavas!

durée : 00:03:31 - Le billet de Sophia Aram - par : Sophia Aram - Voilà 21 jours que Sébastien Lecornu a été nommé premier ministre, 21 jours que nous attendons son gouvernement et 21 jours que tout le monde s'en fout. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

"la transformation c'est un kickstart" Le D.E.V. de la semaine est Antoine Jacoutot, CTO @ Believe. Antoine livre son expérience sur la refonte technologique de Believe, entreprise en plein refactoring depuis deux ans. Il met en avant l'importance de la réorganisation des équipes et du développement d'une culture collaborative, tout en soulignant la nécessité de l'équilibre entre le développement de nouvelles fonctionnalités et le refactoring. La migration vers le cloud et l'introduction de Java comme second langage ont renforcé la flexibilité et l'optimisation des systèmes. Il conclut en insistant sur l'importance de la communication et de l'implication des équipes dans ce processus de changement continu.Chapitrages00:00:56 : Introduction à la transformation chez Believe00:05:12 : La nécessité du refactoring00:08:49 : Stratégies de préparation à la transformation00:10:35 : Organisation et collaboration dans la transformation00:15:40 : Éducation et communication pendant la transformation00:20:01 : Choix technologiques et modernisation00:25:21 : Refondre l'organisation et le management00:34:30 : Le manifesto de transformation00:39:49 : North Stars de la technologie00:43:04 : Chronologie de la transformation00:48:35 : Retours d'expérience et leçons apprises00:55:57 : Focus sur les promoteurs de la transformation00:56:51 : Conclusion et perspectives futures00:58:41 : Recommandation de lecture00:59:05 : Clôture de l'épisode Liens évoqués pendant l'émission Reinventing Organisation 🎙️ Soutenez le podcast If This Then Dev ! 🎙️ Chaque contribution aide à maintenir et améliorer nos épisodes. Cliquez ici pour nous soutenir sur Tipeee 🙏Archives | Site | Boutique | TikTok | Discord | Twitter | LinkedIn | Instagram | Youtube | Twitch | Job Board |Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

OPEN HEAVENSMATALA LE LAGI MO LE ASO LULU 10 SETEMA 2025(tusia e Pastor EA Adeboye) Manatu Autu: Mata o le mafaufau (Mental eyes). Tauloto Tusi Paia –  Faataoto 15:14 “O le loto o lē ‘ua mafaufau, ‘ua sā‘ili lea i le poto; a o gutu o ē vālelea ‘ua ‘a‘ai i le valea.” Faitauga - Tusi Paia: Efeso 1:15-23E ese mai mata o le tino, ou te talitonu o so'o se tagata e iai mata o le mafaufau, lea e taua i le Tusi Paia o mata o le loto. I le Efeso 1:18, fai mai Paulo,  “Ia fa‘apupulaina mata o ‘outou loto, ‘ina ‘ia ‘outou iloa le uiga o le fa‘amoemoe”. I nisi faaupuga, o loo ia faapea mai, ‘ou te tatalo ia tatala mata o lou loto'. O mata o lou loto e matua taua. E tusa ai ma le Teuteronome 1:13, o le iloa, o se tasi lea o tapulaa manaomia i so'o se taitai. O lea, o le avea ma taitai lelei, e tatau ona e maua le iloa ma pupula lelei mata o lou loto. O le mafuaaga lea na ole atu ai Solomona i le Atua mo le loto matala e taitaia ona tagata. (1 Tupu 3:9). O le tulaga lea o mata i le loto, e manino lelei ai le eseesega o tagata ua aoaoina lelei, feololo le aoaoina ma i latou e lē aoaoina. Sa ou galue o se faiaoga i se aoga tulaga lua a tama i se vaega i Sauté i Sasae i Nigeria, ao lei amata lau aoga mo se faailoga. I na aso, e 40 vasega e faia i le vaiaso, ma sa faatulaga mai ou te faia vasega e 36 i le vaiaso. Sa ma galulue faatasi  ma se faiaoga na iu mai se Iunivesite e na o le 23 vasega na te faia i le vaiaso peitai e tomumu lava ma faapea mai, ua matua tele naua ana galuega o loo faia. O lo'u totogi e 15 pauni i le masina ao ia e 60 pauni i le masina. Sa faateia a'u I lana faaseā aua o lona totogi e faafaina lo'u totogi, e ui e laiti atu le aofai o vasega o loo ia faia. E iai se aso na ou fesili ai ia te ia, ‘Aisea e te faaseā ai? E laiti atu le aofai o vasega o loo e faia'. Na tali mai e faapea: ‘e lē o totogiina au mo le galuega o loo ou faia i le taimi nei, o loo totogi au mo galuega na ou faia e faaaoga ai le mafaufau i aso ua tuanai'. O lo'u iloa ma le malamalama e lē mafai ona faatusaina a'u ia te ia aua foi e na o le tusipasi mai aoga tulagalua lo'u faailoga, ao ia, o le faailoga mai le Iunivesite,  ma o le mafuaaga lea e eseese ai ma totogi, ona e fua i le maualuga o le iloa. Afai e te fia manuia, e tatau ona matala ou mata o le loto. E tatau ona e aoaoina ma faataitai i mea fou ina ia siitia tulaga e ausia. Fai mai se tasi o tamaloa mauoa, o le tele o mea e te iloa o le tele foi lea o tupe e te maua. Ae fai mai seisi tagata, o tagata faitau tusi o tagata taitai ia. O i latou e avea ma tagata e siitia mea silisili, e latou te faatauaina le aoaoina pea i lo mea faafiafia, ma è saili ia aoaoina pea. O le aso e te filifili ai ua le toe iai se mea e toe aoaoina ai oe, e amata ai loa ona leaga ma puaoa ou mata o le loto. Le au pele e, o le siitia o vaega e aoaoina ai oe, o le siitia foi lena ona maua e ou mata o le loto le malamalama. O lea, fai sau filifiliga ina ia aua lava nei taofia le aoaoina pea o lou tagata, i le suafa o Iesu, Amene. 

Ikiwa leo tarehe 8 Septemba ni siku ya Kimataifa ya kujua kusoma na kuandika ambapo Umoja wa Mataifa ulianzisha siku hii ili kuwakumbusha watunga sera, walimu, wadau wa elimu, na jamii juu ya umuhimu wa ujuzi wa kusoma na kuandika katika kujenga jamii yenye elimu, haki, amani na endelevu,  Sabrina Saidi wa Idhaa ya Kiswahili ya Umoja wa Mataifa anaiangazia kauli mbiu ya mwaka huu  "Kukuza ujuzi wa kusoma na kuandika katika zama za kidijitali" akiwashirikisha baadhi ya wadau wa elimu nchini Tanzania.Amezungumza na baadhi ya wadau kutoka Chuo Kikuu cha Mtakatifu Augustino, SAUT kilichoko jijini Mwanza, kaskazini-magharibi mwa Tanzania.Dismas Nziku ni mwalimu wa masomo ya Biashara na Ujasiriamali  anazungumza kuhusu ni kwa jinsi gani ufundishaji wa zama hizi za kidijitali unavyochochea na kukuza ujuzi wa kusoma na kuandika. "Kwenye dunia ya sasa ujuzi wa kusoma na kuandika kidijitali ni msingi mkubwa kwa mwanafunzi, na miongoni mwa juzi hizi muhimu ni kama vile kujua kutumia vifaa vya kidijitali kama kompyuta, simu janja kwa ajili ya kujisomea na kutafuta maarifa, lakini pia kama mwalimu ninawafundisha wanafunzi kwa njia ya vitendo,kuandaa maswali ya utafiti kwa kutumia internet,kufanya kazi na kufanya kazi ya kikundi mitandaoni."Kuhusu umuhimu wa siku hii kwake na inachangia vipi katika kukuza uelewa wa umuhimu wa kusoma na kuandika shuleni na katika jamii Mwalimu Nziku amesema, "Siku ya Kimataifa ya kujua kusoma na kuandika ni kumbusho muhimu kwamba elimu ni haki ya msingi, na ni msingi wa maendeleo kwa kila mmoja kujua kusoma na kuandika hasa hasa kidijitali, inanipa hamasa kama mwalimu kuendelea kuwajengea wanafunzi ujuzi wa kusoma na kuandika si kwa ajili ya mitihani tu, bali kwa maisha yao ya kila siku."Didas Karoli ni mwanafunzi katika chuo hicho cha SAUT akisoma shahada ya kwanza ya Mawasiliano kwa Umma, ameeleza kuhusu siku hii na jinsi maendeleo ya kidijitali yanavyochagiza katika kujifunza kwake akisema "Zana za kidijitali zimebadilisha sana upeo wangu katika suala la kujifunza,kutokana na zamani nilikuwa nategemea vitabu lakini hivi sasa natumia tu smartphone au kompyuta na kutengeneza notisi zangu mwenyewe za kujifunzia.Siku ya hii ya kujua kusoma na kuandika ni siku ambayo ni muhimu inafanya watu waweze kujua umuhimu wa kusoma na kuandika."

Are you tired? So am I! When our tank is low and we feel like we're running on fumes, it's time to pause and prioritize sacred rest. Rest is not a privilege reserved for a select few, it is an absolute essential for all human beings. Sacred rest is accessible, nourishing, and steeped in simplicity; it's found in the quiet moments that feed our bodies and spirits. As we listen to the sounds of the night, consider your energy tank, are you running on empty? It may be time to center sacred rest in your life. What am I reading?The Rainfall Market by Yeong-Gwang translated Slin Jung https://bookshop.org/a/111301/9780593952665The Scandinavian Guide to Happiness by Tim Rayborn https://bookshop.org/a/111301/9781951511210https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Don't Come Around Here No More by Tom Petty and the HeartbreakersWhat's for dinner?Creamy Chicken Orzo SoupIngredients:Olive oilButterAll purpose flourChicken breastOnionsGarlicCeleryCarrotsOrzoChicken brothCoconut milkHerbs de ProvenceSalt and pepperRed pepper flakes Instructions: Heat tablespoon of butter and olive oil in a pan over medium heat. Season chicken with salt and pepper, both sides. Brown chicken on both sides. Remove from heat, cut chicken into pieces, set aside. Melt another tablespoon of olive oil and butter in soup pot, add onions, garlic, carrots, and celery, season with salt and pepper. Sauté until veggies start to get soft, sprinkle a tablespoon of flour over veggies, coat thoroughly. Add broth, bring to boil, add orzo, boil for five minutes. Add chicken and coconut milk, allow soup to simmer until chicken is fully cooked. Season with herbs de Provence, red pepper flakes, and salt and pepper to taste. Enjoy!Cherry Chocolate Chip CookiesIngredients:1/2 cup butter melted over medium heat until brown and fragrant1 cup coconut sugar or brown sugar1 large egg1 tablespoon vanilla extract1-1/2 cups old-fashioned rolled oats1 cup white whole wheat flour1 teaspoon baking soda1 teaspoon ground cinnamon1/4 teaspoon salt1 cup semisweet chocolate chips1 cup dried cherries choppedInstructions:Preheat oven to 350F. Line two baking sheets with parchment paper and set aside.Place browned butter and sugar in the bowl of a large stand mixer, fitted with a paddle attachment. Mix on medium speed until smooth. Add egg and vanilla to bowl and mix until smooth.Add oats, flour, baking soda, cinnamon, and salt to mixer and mix on medium speed until dough comes together. (dough will be slightly sticky) Gently stir in chocolate chips and cherries.Using a cookie scoop, scoop dough into 1-in balls and place on prepared baking sheets 1-2 inches apart. Bake cookies at 350F 9-10 minutes or until edges are golden (cookies will appear underdone in the middle---this ok) Cool cookies 5 minutes on baking sheet, then transfer to a wire cooling rack. Enjoy cookies warm while the chocolate is gooey!https://wholeandheavenlyoven.com/2017/02/14/browned-butter-oatmeal-cherry-chocolate-chip-cookies/#wprm-recipe-container-24134Support the show

Where are you listening from?Ready to transform your kitchen into the ultimate cannabis dispensary? Dive into our mouthwatering exploration of lemon zucchini pasta that's both deliciously simple and perfectly designed for cannabis infusion.We're breaking down the barriers between gourmet cooking and cannabis consumption with this accessible recipe that uses market-fresh ingredients and a simple infusion technique. There's still time to use code BITEME20 at shopbenevolentbakery.com.Support the show Visit the website for full show notes, free dosing calculator, recipes and more.

A human lifetime is full of change, from birth to death, our circumstances, relationships, and life stages are in a continuous process of evolution. When we resist change, we may inadvertently block the energetic flow of life. It's natural to fear the unknown, our desire to keep things familiar is also justifiable, but we have to let go. Stagnation is not the key to a fully actualized life, transformation is required to learn and grow. When change is thrust upon you, allow yourself to feel all the emotions that come along with it. And then step bravely forward to greet the expansion that awaits you. As we walk through the rainy woods, notice the change that you're resisting. It's time to let life flow! What am I reading?The Curious Kitten at the Chibineko Kitchen by Yuta Takahashi, translated by Cat Andersonhttps://bookshop.org/a/111301/9780143138617Witch: Unleashed. Untamed. Unapologetic by Lisa Listerhttps://bookshop.org/a/111301/9781781807545https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?How It's Done from K-Pop Demon Hunters Soundtrack What's for dinner? Red Lentil SoupIngredients:1 tbsp coconut oil, unrefined1 yellow onion diced2 stalks celery diced8 garlic cloves minced2 tsp ginger root finely minced1 tbsp cumin ground1 tsp turmeric ground1 ½ cup fire-roasted tomatoes4 cups vegetable stock1 ½ cups red lentils uncooked2 cups spinach roughly chopped2 tbsp lemon juicedToppings¼ cup cilantro½ avocado diced1 tsp red pepper flakesInstructionsHeat the coconut oil in a large pot over medium-high heat. Add the onion and celery. Sauté for 5 minutes, or until the onion is translucent.Add the garlic and ginger and sauté for 1 minute, stirring constantly.Add the cumin and turmeric. Stir for 30 seconds, or until fragrant. Add the tomatoes and stir again.Add the vegetable stock and lentils. Lower heat to a simmer and partially cover the pan. Cook for 25-30 minutes or until the lentils are soft. Stir in the spinach and lemon juice. Add salt and pepper. Top with cilantro avocado and red pepper flakes for serving.https://simplegreensmoothies.com/wprm_print/red-lentil-soupPumpkin Chia Seed PuddingIngredients:1 cup milk of choice1/2 cup pumpkin puree not pumpkin pie filling1-2 tablespoons maple syrup or to taste1 teaspoon pumpkin pie spice1/8 teaspoon salt 1/4 cup chia seedsInstructionsIn a medium bowl, combine milk, pumpkin puree, pumpkin pie spice, salt, and maple syrup. Use a whisk to stir ingredients until mixture is smooth and has an even consistency.Add the chia seeds to the bowl and mix again to incorporate the seeds.Cover and chill for 4 hours or until set. Enjoy cold. Top with whipped cream, fresh fruit, a sprinkle of cinnamon or chopped nuts. Leftovers can be stored in fridge for 3-4 days.Support the show

35% of Americans are vitamin D deficient and that's only the people we know of (that have been tested). In this week's episode, we talk about why this nutrient is important, how to know if you're deficient, and your treatment options. This week's recipe is Everything Bagel Salmon with Sautéed Salmon (a high Vitamin D recipe!) Schedule a visit today at www.bodymetrixhealth.com.

Deux comparses du parachutiste, qui ont escaladé l'édifice à ses côtés, sont également en garde à vue, samedi 9 août.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Durant l'été, retrouvez ici les épisodes qui vous ont le plus marqué

Il a battu un record de France en fêtant sa 100e bougie. Lucien Marty, ariégeois d'origine, a sauté en parachute en tandem pour son anniversaire. La première fois depuis 1955, il y a 70 ans.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

A tune popular especially in Quebec, Rabbit Hop is a dance tune with some hopping heard in the B part.

Quelle Grosse Tête pourrait sauter à l'élastique ? Retrouvez tous les jours le meilleur des Grosses Têtes en podcast sur RTL.fr et l'application RTL. Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Intro - Sam Welcome back to another episode of Let's Go Hunt! - Now with 100% less weeb: Vince H, restarting construction on that ark Mike Gonçalves, who is attending the conference of the “Part-Timers Podcast Guild” Dave Packard, whose pumped   And  Sam Alexander,    Around the Campfire: We are lost.   Not much at all. Don't burn yourself!   Eventual Ad Slot   Personal Gear Chat and Updates: Mike I went on a gobble hunt Dave Crawfish Etouffee https://www.youtube.com/watch?v=0cd-vcgWTYg Colorado Primary draw results Getting into elk shape Sam   Another long ass roadtrip and Yellerrock in the books. Turns out it was Memorial Day. Yeaaaaaaah.    Vince Done did my controlled hunt application It did awesome things with my minivan News and World Events Spotlighting With Dave:    What are some other uses for thermals? Subsonic 22LR: so  many ammo options, so what's the difference? What the Rut is going on here? or The Otter Creek Labs Polonium 30. What's it good for?   Reviews: Operation Shameless Bribery Gideon Optics affiliate coupon code: MOIST Camorado affiliate code: LETSGOHUNT   Outro - Vince Support the sport and take a buddy hunting! If you like that buddy, tell them about our show! If you don't, tell him his mom spearfishes for pigeon. Hit us up at lghpodcast.com.  Thanks for listening and Let's Go Hunt!    EMAIL: contact@lghpodcast.com Let's Go Hunt Archives - Firearms Radio Network Recipes: CRAWFISH ÉTOUFFÉE    2 Onions 2 Sticks of Celery 1 Green Bell Pepper 1 Red Bell Pepper 1 Bunch Green Onions 4 Cloves of Garlic 2 Sticks of Butter 1 Tablespoon Cajun or Creole Seasoning  1/4 Teaspoon Cayenne Pepper 1/4 Teaspoon of Salt 1/3 Cup of Flour 2 lbs Louisiana Crawfish 2 Cups of Hot Water (Add more if desired)   Start out by heating a Pot or Large Pan to a Medium/Low heat. Chop the Onion, Celery, Red Bell Pepper, Green Bell Pepper, and Green Onions.  Drop two Sticks of Butter into your hot pot and melt completely. Add the chopped vegetables to the pot and raise burner to a medium. Add the Cajun Seasoning, Cayenne Pepper, and Salt. Sauté for about 20 minutes.  Meanwhile chop the four cloves of Garlic.  After 20 minuets of sautéing, add the garlic and sauté for another 10 minutes.  After 10 more minuets of sautéing, push the vegetables to one side of the pot, add the 1/3 cup of flour and blend into the butter. Once the flour is mixed in well, stir everything altogether.  Sauté for another 30 minutes. Be very cautious during this time. If fire seems a little high, lower it.  Around this time you want to begin cooking some rice.  With about 3 minutes left of sautéing, begin heating 2 cups of water in the microwave.  Add a little bit of the hot water to the pot, and stir until it's a creamy mixture.  Add the Crawfish and rest of the hot water to the pot. Blend evenly.  Raise the heat to where you see a slight boil. Cover, and lower to a simmering heat. Cook for about 15-20 minutes.  If you feel as though you would like a thinner sauce, just add a little more water. However, taste to see if you need more seasoning. Enjoy Dat!

In this episode, Johanna Ohmes shares practical and encouraging tips for showing hospitality when you're single, especially when hosting overnight guests. She covers simple ways to make guests feel welcome, including thoughtful touches, easy go-to meals, and the importance of good timing and planning. You'll hear how hospitality isn't reserved for married life and how developing these skills now prepares you well for the future. Plus, get her favorite bathroom cleaning tips and a reminder that perfection isn't the goal. Just start where you are and go for it! We're so glad you're here!  Visit www.comeoverfordinner.com for recipes, product links, and more!

Adam “Pacman” Jones and his wife, Tish Holmes-Jones, come by the New Orleans kitchen for an impromptu double date with me and LeeAnn. While we're waiting for Warren Sapp to show – I make a gumbo and LeeAnn makes some cheddar corn biscuits. We also get to the bottom of why Pacman was suspended, black vs white strip clubs, and get more than a little contact high. Watch The Pacman Jones Show - Politely Raw here: https://tinyurl.com/PacmanJonesShow Follow Pacman Jones: https://www.instagram.com/realpacman24 Follow Tish Jones: https://www.instagram.com/realmrspacman24 This episode is brought to you by Shopify. Sign up for a $1 per month trial period at https://shopify.com/burning SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com For upcoming TOUR DATES: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer GUMBO AND CHEDDAR CORN BISCUITS Gumbo Ingredients: * 1 stick unsalted butter * 1 cup flour * 3 Tbsp EVOO – Divided * 1 LBS Gulf Shrimp, peeled, deveined and tails removed * 1 LBS jumbo lump crab, picked clean * 7 oz. Andouille sausage * 1 cup frozen okra, thawed * 8 oz can of petite diced tomatoes * 5 cups fish broth * ¼ dry white wine * 2 – 12 oz bottles of amber ale * ¾ cup celery, sliced on the bias 1/8” thick * 1 cup green bell pepper, diced * 1 cup sweet onion, diced * 3 Tbsp garlic * 2 large bay leaves * 4 sprigs fresh thyme * 2 TBSP Worcestershire sauce * 2 Tbsp Cajun seasoning * 1 ½ tsp kosher salt * ½ tsp pepper * Green parts of scallion * Parsley * 1 LBS Mussels Steps: 1. Preheat oven to 415 degrees. Evenly distribute flour on parchment paper and bake for 25 minutes. Flour will become a coca color and have a nutty smell. Set aside. 2. Add 2 TBSP of EVOO and stick of butter to pan on med-low heat. Add the flour slowly while quickly whisking to make a roux. Whisk in fish broth 1 slowly mixing very well until there are no flour lumps. 3. Add the ale, tomatoes (juices and all), Worcestershire, Cajun seasoning, salt, pepper, bay leaves, and thyme sprigs. Once this is brought to a boil, reduce heat and simmer for 45 minutes. 4. Heat 1 TBSP EVOO, once oil simmers add the sausage and brown on both sides. Add peppers, onions, celery, garlic, and okra. Sauté until vegetables become soft. Add shrimp and white wine then cover and sauté. 5. Steam or boil mussels. Then shuck and put the meat to the side 6. Remove bay leaves and thyme stems from gumbo base. Add shrimp and veggie mixture including any juices to gumbo base. Add crabmeat and mussel meat to the mixture and simmer for an additional 5 minutes. Cheddar Corn Biscuits: * 4 ¼ cups flour * 2 TBS baking powder * 1 tsp ground mustard * ¾ tsp salt * ¾ cup cold butter, cubed * 1 can cream-style corn * 1 ½ cups shredded cheddar cheese * 2 large eggs, lightly beaten * 2 TBS 2% milk Steps: 1. Preheat oven to 425 degrees. Whisk flour, baking powder, mustard, and salt. Cut in butter and mix until coarse crumbs form. Add corn, cheese and eggs. 2. Turn onto a lightly floured surface, kneading for 8-10 minutes. Roll out dough and cut into biscuits. Bake 18-22 minutes. Learn more about your ad choices. Visit megaphone.fm/adchoices

Athena To The Moon, Super-Shaggy Mice, Serena's New Team, Device Cravings, Virtually No Chance & Save a Swamp, Sauté a Nutria!

Comedians Steve Furey and Craig Conant stop by the kitchen for “fish in a bag,” dirty rice, and a deep dive into the world of touring, drinking, ayahuasca, the “yips” and what put Craig on the wagon. Bet you're not thinking it's cops on horses. But it is. Follow Steve Furey: https://www.instagram.com/scubastevefurey Follow Craig Conant: https://www.instagram.com/craigpconant This episode is brought to you by Talkspace. Get $80 off your first month with promo code SPACE80 at https://talkspace.com/burning This episode is brought to you by Uncommon Goods. To get 15% off your next gift, go to https://uncommongoods.com/burning This episode is brought to you by Raycon. Go to https://buyraycon.com/burning TODAY to get UP TO TWENTY-FIVE percent off, sitewide! This episode is brought to you by MasterClass. MasterClass always has great offers during the holidays, sometimes up to as much as 50% off. Head over to https://masterclass.com/BURNING for the current offer. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Shirts vs. Skins with Nikki Glaser, Tony Hinchcliffe and Adam Ray as Dr. Phil during THE BIG GAME WEEKEND in New Orleans February 8 https://www.ticketmaster.com/bert-kreischer-shirts-vs-skins-with-new-orleans-louisiana-02-08-2025/event/1B00615EF5BB59D3 Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist For upcoming TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer Fish in a Bag and Dirty Rice Fish in a Bag Ingredients: * Olive Oil * 4 swordfish filets * Onions * Cherry tomatoes * Yellow, red and orange bell peppers * Red onion * Capers * Salt * Pepper * 4 tsp minced garlic * 2/3 cup chopped basil * Creole seasoning Steps: 1. Preheat oven to 425 degrees. Fold parchment paper into envelope. Sprinkle each filet with creole seasoning and place into bottom half of parchment envelope. 2. Finely slice peppers and onions. Cut cherry tomatoes in half. 3. Top each envelope with onion, tomatoes, peppers, capers, salt, garlic, basil, and sprinkle olive oil. Close the bag, flip over onto a baking sheet and bake for 20 minutes. Dirty Rice Ingredients: * 3 tbs vegetable oil * 1 pound chicken livers * ½ pound chicken sausage * 1 cup chopped yellow onion * ¾ cup chopped green bell pepper * ¼ cup chopped celery * 2 tsp minced garlic * 1 tbsp creole seasoning * 1 tsp salt * 1 tsp black pepper * 2 cups chicken stock * 2 bay leaves * 5 cups cooked rice * ¼ cup minced parsley Steps: 1. Cook rice. 2. Sauté chicken livers and sausage in oil. Once meat is brown, add onions, bell peppers, celery, garlic, creole seasoning, salt and pepper. 3. Add stock and bay leaves, bringing to a boil. Once boiling, lower heat to simmer and cook for 5 minutes. Add cooked rice and stir thoroughly. Remove bay leaves and add parsley. Learn more about your ad choices. Visit megaphone.fm/adchoices

A HUGE congratulations to Omar Dorsey and Tone Bell, who both received second seasons for their shows Bookies and Survival of the Thickest, respectively. And to show them how proud I am, I'm making Toad in a Hole and mustard greens. We talk about the business, African geography, the worst thing we've ever said when breaking up, and we do a deep dive in the whole Kendrick, Drake, J Cole situation. Follow Omar Dorsey: https://www.instagram.com/omarjdorsey Follow Tone Bell: https://www.instagram.com/tonebell This episode is brought to you by Dollar Shave Club. Visit https://dollarshaveclub.com/BURNING and use promo code BURNING for 20% off $20 or more. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Shirts vs. Skins with Nikki Glaser, Tony Hinchcliffe and Adam Ray as Dr. Phil during THE BIG GAME WEEKEND in New Orleans February 8 https://www.ticketmaster.com/bert-kreischer-shirts-vs-skins-with-new-orleans-louisiana-02-08-2025/event/1B00615EF5BB59D3 Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist For upcoming TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer TOAD IN THE HOLE AND MUSTARD GREENS Toad in the Hole Ingredients: * Sunflower Oil * 4 large sausages * 4 sprigs of fresh rosemary * 1 large red onion, peeled and sliced * 2 garlic cloves, sliced fine * Butter * 6 TBS balsamic vinegar * 1 TBS vegetable stock * 1 ¼ cups milk * 1 cup flour * Salt * 3 eggs Steps: 1. Mix milk, flour, salt, and eggs together to make batter 2. Put ¼ inch of sunflower oil into baking pan and place in oven at 475 degrees. Once oil is hot, put sausages in the oiled pan, cooking until slightly golden. 3. Pour the batter over the sausages, throwing in rosemary sprigs, and placing the pan back into the oven, cooking for about 20 minutes until golden and crisp. 4. Fry onions and garlic in butter. Then add balsamic vinegar to cook down. Add vegetable stock and simmer. Mustard Greens Ingredients: * ½ cup thinly sliced sweet onion * 1 TBS EVOO * 2 Cloves minced garlic * 1 LBS mustard greens * 2-3 TBS chicken broth * ¼ tsp toasted sesame oil * Salt * Pepper Steps: 1. Sauté onions in olive oil. Once cooked add minced garlic 2. Add mustard greens and broth cooking until leaves are barely wilted. Once cooked, toss in sesame oil and season with salt and pepper. Learn more about your ad choices. Visit megaphone.fm/adchoices