Podcasts about saute

durée : 00:05:57 - L'invité de 8h15 de "ici Gascogne" - Pendant les vacances de la Toussaint, ICI Gascogne vous propose les témoignages de policiers landais : opérateurs au 17, commandants, brigadiers de la BAC.. ils racontent l'intervention qui a marqué leur carrière. Ce lundi, Régis, opérateur police-secours confronté à des tentatives de suicide. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

OPEN HEAVENSMATALA LE LAGI MO LE ASO TOONAI 4 OKETOPA 2025(tusia e Pastor EA Adeboye) Manatu Autu:   Vavega fou (New miracles) Tauloto Tusi Paia –  Galuega 9:12 “o lea ‘ua ‘avea ai solosolo po o ‘ie tali ‘ele‘ele nai lona tino i ē mama‘i, ‘ona mavae ai lea o latou ma‘i, ‘ua ō i fafo fo‘i ‘iā te i latou agaga leaga.”‭‭Faitauga - Tusi Paia: Isaia 43:18-21A finagalo le Atua e tapena le tulaga mo ni mea fou, e masani ona Ia amata e ala i le faia o vavega ma faamanuiaga fou. Ina ua finagalo le Atua e fa'asa'oloto le fanauga Isaraelu mai le nofo pologa I Aikupito, na amata I le fa'aaoga o le to'oto'o o Mose e faatino ai le tele o vavega e le'i vaai muamua I ai se isi (Esoto 4:17). Ina ua afio mai Iesu e faia se feagaiga fou, na Ia faia ni vavega fou se tele, na fai mai tagata e le'i vaai muamua lava o tupu se mea faapea talu mai anamua (Mareko 2:12). E Faapena fo'i Ina ua o'o I le taimi e o ai le au aposetolo e tāla'i le Talalelei i tala atu o Ierusalema i Samaria, Iutaia ma itu uma o le lalolagi, na amata malolo tagata mama'i i le ata lafoia o Peteru (Galuega 5:15). Ia te a'u lava ia, ua ou maitauina soose taimi e finagalo ai le Atua e siitia i matou i se tulaga fou i le RCCG, e muamua lava Ia faia ni vavega fou matou te lei vaai muamua i ai.I tausaga ua mavae sa fai ai se tauaofiaga a le mafutaga a tamaloloa fai pisinisi faavaomalo a le Full Gospel i Port Harcourt, o se taulaga i Nigeria i Saute ma sa valaaulia ai a'u oute talanoa i le mataupu o le “faauuga fou”. Sa o'u faamatala ni fa'ata'ita'iga o mea na faia e le Atua i lona alofa mutimutivale le faatuaoia e ala ia te a'u. Ina ua o'o i le taimi e o ai i aiga, na amata gaioi mai agai i luma le faapotopotoga ma sa manaomia ai ona puipui ma taitai a'u i la'u taavale. O se fafine sa iai, e iai sona uso, e matua'i faaletonu le mafaufau, sa naunau a lē mafai ona pai mai ia te a'u o lea alu e pa'i i la'u taavale. O lea na ia aumaia ai se solosolo tuu i luga o le taavale na o'u iai i totonu ma ia toe aveese a'o lei alu ese le taavale. Ina ua taunuu i lona aiga, sa ia fai i ni tagata malolosi se toaono e taofiofi lona uso. Na ia talotalo le solosolo ma faapea, “ua i lo'u lima le tali o le fa'afitauli”. Ona ia ave lea o le solosolo ma tu'u i luga o lona uso ona toe fo'i lea o ia i ona uiga masani ua malolo. A finagalo le Atua e siitia oe i se isi laasaga fou e masani lava ona amata i vavega fou. O lea, e tatau ai lava ona e vaavaai ma maitau ni ituaiga vavega faapea i lou olaga ia mafai ai ona e malamalama i ou vaitau. E ese mai lou vaavaai mo vavega faapea, e mafai fo'i ona e ole i le Atua e foa'i mai. I le Galuega e 4: 29-30, na ole le au aposetolo i le Atua ia faatasi ma i latou i le talaiina o le talalelei, i le faaloaloa mai o lona ‘a'ao e faamalolo ai e mama'i ma faia faailoga ma vavega. O le tali o lea tatalo, na mata'utia le tupu ma ola o le ekalesia (Galuega 4:31-33). Le au pelē, ole atu i le Atua mo ni vavega fou i lou olaga i le asō. O lou faia fa'apea o le a e amatalia ai se tautotogo i se vaitau fou o lou olaga. Ole atu i le Atua e amata se mea fou i lou olaga i le asō i le foai atu lea o ni vavega fou, i le suafa o Iesu, Amene.

Septembre, le 9e mois d'une année 9.Autant dire que l'énergie des fins de cycles est à son apogée, et que ce n'est pas simple pour tout le monde.Tu l'as peut-être remarqué : ça bouge dans les relations, dans le travail, dans les projets. Des portes se ferment, des chapitres se terminent, parfois avec douleur, parfois avec soulagement. On dit au revoir à des comportements, à des parts de nous. Et au milieu de tout ça, il y a toi. Face à ces choix, à ce vide, à ce saut à faire. Et si ce n'est pas le cas, je suis heureuse que tu passes au travers des mailles du filet, et je t'invite à garder cet épisode pour plus tard. Dans cet épisode, je te partage une histoire très personnelle qui illustre la célèbre (et lumineuse) phrase de John Burroughs : “Saute, et le filet apparaîtra.”Parce que parfois, il faut avoir le courage de lâcher les lestes pour que la montgolfière s'élève.Cet épisode a d'abord été publié dans la Cosmique Académie, et j'ai eu l'élan de le partager à tous les auditeurs, parce que je pense vraiment qu'il peut être utile et donner du courage à celles et ceux qui voient la fin de quelque chose se profiler.N'hésite pas à me faire un retour et me dire si ça t'a parlé, à toi particulièrement

With the price of food we can't afford to waste even a bit! Leeks are fat right now and if you're someone who discards a lot of the green part, listen up. Here's some fab ways to use them. Crispy Leek Topping Thinly slice the green leek tops. Rinse in a bowl of cold water to get any dirt out. Transfer to a towel and pat dry. Heat a pan to medium, then add in 1 tbsp each of butter and oil. Shallow fry until slightly browned and crispy, about 6-8 minutes. You could add some thyme or tarragon towards the end of cooking. Transfer to a plate and season with salt and pepper. Use as topper for fish, risotto, salads or cool completely and stir into softened butter to butter crusty bread with. Softened Leek Compote Chop green part of leek into 1-2 cm lengths. Melt 3 tbsp butter plus 1 tbsp of oil in pan. Add the leeks, cover and cook on medium for 20 minutes. Add in a crushed garlic clove, zest from half a lemon, a splash of white wine and ½ tsp sea salt and pepper. Continue cooking for 15-20 more minutes or until the leeks are meltingly soft. Season to taste. Stir through pasta along with a handful of grated parmesan, serve on toast (maybe add a dollop of sour cream), smear over a pizza base and top with bacon and cheese for a ‘blanc pizza', or loosen with some hot stock and treat as you would a soup. Other uses: Add them to a cheesy quiche / tart. Omelettes love leeks. Saute with mushrooms. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Chaque matin sur Chérie FM, 5 infos improbables du Réveil Chérie à retenir en 30 secondes !

Chaque matin sur Chérie FM, 5 infos improbables du Réveil Chérie à retenir en 30 secondes !

"Limité à 80" Pascal Atenza revisite l'actualité en 80 secondes ! Découvrez la chronique d'aujourd'hui !Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

"Limité à 80" Pascal Atenza revisite l'actualité en 80 secondes ! Découvrez la chronique d'aujourd'hui !Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

durée : 00:08:43 - Les Midis de Culture - par : Marie Labory - Les critiques discutent du deuxième roman de Charlotte Bourlard, "A trois, on saute", entre polar et road-trip, crime et festivité. - réalisation : Laurence Malonda - invités : Élise Lépine Journaliste littéraire au Point; François Angelier Producteur de l'émission "Mauvais Genres" sur France Culture, spécialiste de littérature populaire

durée : 00:27:02 - Les Midis de Culture - par : Marie Labory - Au menu de la critique, de la littérature, avec un retour sur l'œuvre de l'écrivain Mario Vargas Llosa, décédé ce dimanche 13 avril, et un débat consacré au polar, avec "Suspense, du roman à l'écran" de Boileau-Narcejac et "A trois, on saute" de Charlotte Bourlard. - réalisation : Laurence Malonda - invités : François Angelier Producteur de l'émission "Mauvais Genres" sur France Culture, spécialiste de littérature populaire; Élise Lépine Journaliste littéraire au Point; Pierre Ducrozet Romancier

3 ans se sont écoulés depuis ce jour où j'ai osé dire oui à ma curiosité, à mon cœur, à cette envie de créer un espace vivant pour explorer le monde autrement.Ce podcast représente pour moi bien plus qu'un simple podcast. C'est un acte d'amour. Une façon de m'affranchir du “qu'en dira-t-on”, de laisser mon âme prendre les commandes, et de faire confiance à ma petite voix.Dans cet épisode très personnel, j'ai laissé mon cœur s'exprimer librement. Il vous raconte la genèse du projet : cette première fois où j'ai contacté mon invitée, l'excitation…Puis le jour J. Le ventre noué, la bouche sèche, en sonnant chez elle.Et enfin, cette joie immense. Ce sentiment d'alignement profond.Je te partage tout ça pour que, si toi aussi tu sens l'appel de te lancer (peu importe le projet) tu trouves la force d'y croire, de faire ce premier pas, et d'oser écouter ta petite voix.Ces 3 années ont été marquées par un gros travail intérieur. Je te parle aussi de ce qui m'a fait du bien, des pratiques et expériences qui ont jalonné mon chemin d'éveil et de guérison. Peut-être que ça te parlera.Un épisode sincère, un peu décousu, mais profondément authentique.À toutes celles et ceux qui sentent l'élan mais hésitent encore à sauter : on est ensemble. Saute, le filet apparaîtra.Merci pour ces 3 années.Merci pour ce qui a été, ce qui est, et ce qui sera.Merci pour les hauts, les bas, et la magie du chemin.RéférencesÉpisode 1,2 et 3 du podcastSuivre les SIGNES et les SYNCHRONICITÉS de la vie - Marie-Sophie DumontConférence publique : "Peut-on tout pardonner ?" - Olivier ClercPour participer à un cercle de Pardon proche de chez soi : https://www.cerclesdepardon.fr/cercles-de-pardonToi aussi tu veux lancer ton podcast ?Prendre rdv : https://calendly.com/lilirbreit/30min?month=2024-08Nous suivre : https://www.instagram.com/materrehappy.eu/Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Lapata'iga mo le taunu'u o le afa o Alfred i laufanua o Brisbane ma pitonu'u o Saute i Sasa'e o Queensland.

Chris passe en revue les actualités de la semaine et vous parle de la carte UFC de ce week-end ! Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Good morning! On today’s show, Matt Swaim and Anna Mitchell continue to share updates on the health of Pope Francis. Guests include Dr. John Bergsma with more thoughts on the Scriptural basis for the Jubilee year, Gary Michuta from Hands On Apologetics, and Rita Heikenfeld with Bible Foods. Plus news, weather, sports and more… ***** Suscipe Prayer of St. Ignatius of Loyola Take, Lord, and receive all my liberty,my memory, my understanding,and my entire will,All I have and call my own.You have given all to me.To you, Lord, I return it.Everything is yours; do with it what you will.Give me only your love and your grace,that is enough for me. ***** RECIPES FROM RITA Thirty Minute Vegetable Soup Need a hearty, easy and tummy filling soup for supper or to tote to lunch? Here’s a family favorite. 1 to 1-1/4 pounds ground chuck or round1 generous cup chopped onion1 generous teaspoon garlic1 jar chunky style pasta sauce, 19-28 oz1 quart beef broth, low sodium, fat free1 can chopped tomatoes and chilies, 14.5 oz if you like it spicy (OR 1 can diced tomatoes, 14.5 oz if you don’t want it spicy)16-20 oz, frozen soup vegetables, thawed (OR16 oz frozen mixed vegetables, thawed)Handful of fresh greens – spinach, chard, bok choy, escarole, etc. – optional but good Cheddar for garnish (opt) Saute meat, onions and garlic. Drain fat. Add everything else but spinach and cheese. For the pasta sauce, don’t add it all – go to taste. Bring to a boil. Lower to simmer 20 minutes or so until vegetables are tender. Toss in greens and cook 1 minute. Makes 8-10 generous servings. Tony Palazzolo’s version of Frisch’s vegetable soup “A result of over a dozen attempts, and I think it is very close to Frisch’s”, Tony, Anderson Township, wrote when he sent me this recipe a long time ago….. 4 tablespoons vegetable oil1 cup onion, diced1/2 cup ea. diced: carrots, celery1/2 cup ea. frozen vegetables: peas, corn, cut green beans, baby lima beans (can use canned baby limas)1 can, 14.5 oz, diced tomatoes with juice2 quarts beef broth1 quart water1/2 teaspoon ea. thyme, garlic powder3/4 teaspoon black pepper1 cup potato, diced1/4 cup pearl barley1/4 cup long grain riceSalt to taste In a large soup pot, sauté onion, carrot, and celery until onion is soft but not browned, about 10 minutes. Add rest of ingredients except potato, rice and barley. Bring to boil and lower to simmer partially covered for 30-45 minutes. Add potato, rice and barley, bring back to boil, lower to simmer, partially covered, for another 30 minutes or until potato, rice and barley are done. Add salt and pepper. More recipes from Rita at abouteating.com. ***** Brady Stiller, author of Your Life is a Story Full list of guestsSee omnystudio.com/listener for privacy information.

durée : 00:05:33 - C'est une chanson - par : Frédéric Pommier - Il vient de publier "365 nouveaux jours avec Jamy" (ed. Nathan), un almanach rempli de connaissances sur la science, l'histoire, la cuisine, le sport, le cinéma... Au micro de Frédéric Pommier, le journaliste et animateur Jamy Gourmaud évoque "Saute en l'air" d'Alain Souchon, son chanteur préféré.

Is it necessary to have a shared spirituality in partnership? Does your beloved need to pull tarot cards alongside you or dance with you under the full moon? Maybe… or maybe not… In today's episode, we'll explore spirituality in the context of romantic relationships. What role does it play for you? Do you feel trapped in the broom closet? Supported and seen? Is a shared belief system the glue that binds you together? As we wander through the November woods, reflect on the magical partnership you wish to create in your life. What am I reading? The Fox Wife by Yangsze ChooThe Five Love Languages: How to Express Heartfelt Commitment to Your Mate by Gary ChapmanWhat am I playing on repeat?Fade Into You by Mazzy Star What's for dinner?Marry Me Tuscan Vegetable SoupIngredients:5 cloves garlic, minced1 yellow onion, diced1 leek, chopped1 sweet potato,5 sun dried tomatoes1 tbsp tomato paste2 tbsp paprika1 tbsp dried parsley1 tsp dried thyme1 tsp salt5 cups vegetable broth1 can chickpeas, drained and rinsed16 oz potato gnocchi, or 1½ cups large pasta shells1½ cups or coconut milk½ lemon, juiced, optional1 handful kale, large, choppedInstructions:In a pot over medium heat, add the yellow onion, leek, sweet potato, sun dried tomatoes and garlic. Saute until the sweet potato is softened slightly, approximately 6 minutes.Add the tomato paste, paprika, parsley, dried thyme and salt.Add the vegetable broth and chickpeas. Bring to a boil, then simmer, cover for 10 minutes.Add the gnocchi or pasta shells, and cook until al dente, then finish off with cashew cream or coconut milk, lemon juice and kale.Peanut Butter Popcorn Ingredients8 cups popped popcorn1 cup peanut butter1/2 cup honey1/2 cup semi-sweet chocolate chipsInstructions:Spread out popped popcorn onto a baking sheet, remove any unpopped kernels. Place peanut butter in microwave safe bowl and microwave on high for one minute. Remove from microwave and stir in honey. Microwave for an additional 30 seconds if needed to make runny and smooth. Pour peanut butter and honey mixture over popcorn and stir with a wooden spoon or spatula to make sure all of the popcorn is covered. Place the chocolate chips in a microwave safe bowl and microwave in 30 second increments, stirring in between, until the chocolate is melted. Using a fork, drizzle the chocolate over the popcorn. Place the popcorn into the refrigerator for 10-15 minutes, until the peanut butter and chocolate have hardened. Remove from the fridge and break into smaller pieces. Enjoy!

In this episode, we're diving into one of the most practical meals of the day—lunch! Join us as we share our favorite go-to plant-based lunch ideas, from fresh avocado toast and hearty baked potato soup to quick wraps and satisfying smoothie bowls. Whether you're packing a lunch for work, looking for school-friendly options, or grabbing something on the go, this episode is packed with tips to make plant-based eating easy, nutritious, and absolutely delicious.   Loaded Baked Potato Soup Recipe   Ingredients: 2 tsp olive oil 1 medium yellow onion 3 garlic cloves 5 large russet potatoes 4 cups vegetable broth 4 tsp vegan butter 1 cup nondairy mil ½ cup vegan sour cream ¼ cup chives ½ cup vegan cheese 4 slices plant based bacon Broccoli (1-2 heads) Saute onions and garlic in oil for a few minutes. Boil potatoes in water until soft. Add onions, garlic, potatoes, and vegetable broth to slow cooker. Cook on medium for about 6 hours. Cook bacon. Roast broccoli at 400 for 20 minutes. Combines remaining ingredients with potatoes in crock pot and enjoy!   Quick guide to meals mentioned: Trader Joe's Frozen Fried Rice with Tofu: A quick meal made by adding tofu to Trader Joe's frozen fried rice—perfect for an easy, satisfying lunch from the freezer. Avocado Toast with Hummus and Toppings: A versatile avocado toast featuring homemade hummus, half an avocado, tomato, pepitas, and chia seeds, all layered on toast. Tracy also shares her version with sourdough, vegan mayo, vegan cheese, avocado, and an "everything but the bagel" seed mix. Loaded Baked Potato Soup: A warm, comforting baked potato soup made with plant-based cheese, cream, smoky tempeh "bacon bits," and broccoli. Perfect for a thermos-friendly lunch in colder months. White Bean and Spinach Stew with Vegan Sausage: A hearty white bean stew with spinach and vegan sausage, ideal for a crockpot meal that can be portioned for multiple lunches. PBJ Variations: A classic peanut butter and jelly sandwich with a twist, like using fresh blueberries instead of jelly or adding chopped fruit with peanut butter for a quick, nutritious option. Falafel and Hummus Wraps: An easy, customizable wrap using falafel, hummus, leftover sautéed veggies, or chickpeas. Can also include rice and any preferred sauce for extra flavor. Spinach and Vegan Cheese Quesadilla: A quick quesadilla filled with beans, spinach, and vegan cheese, topped with salsa or avocado for added nutrients. Taco/Nacho Bowls with Canned Chili: A simple lunch bowl with crumbled tortilla chips, canned vegan chili (like Amy's), vegan cheese, sour cream, and optional toppings like salsa or "bitchin' sauce." Smoothie Bowls with Toppings: A smoothie bowl made with plant-based milk, fruits, kale, granola, and nut butter, providing a refreshing yet filling option for a plant-based lunch. DIY Big Salad from Salad Bar: A “big salad” with greens, grilled tofu, beans, seeds, and other veggies, often found at salad bar restaurants like Mad Greens or Sweetgreen for a well-rounded plant-based meal. Peanut Butter & Banana/Apple Fruit Bowl: A quick fruit bowl with seasonal fruits like apples and bananas, topped with peanut butter or other nuts/nut butters. Quick Mediterranean Bowl (Hummus & Dolmas): A Mediterranean-inspired option featuring hummus, falafel, dolmas, or grape leaves—easy to find at Mediterranean restaurants.

OPEN HEAVENSMATALA LE LAGI MO LE ASO LUA 5 NOVEMA 2024(tusia e Pastor EA Adeboye) Manatu Autu: Aua nei fa'ama'aa o outou loto 1(Harden not your heart 1) Tauloto -Tusi Paia–Salamo 95:8 “Aua ne‘i fa‘ama‘a‘a o ‘outou loto e pei ‘ona faia i Meripa, e pei ‘ona faia i le aso na i Mase i le vao.”Faitauga – Tusi Paia –Eperu 3:7-11E talanoa le Atua i ona tagata, ae pau le fa'afitauli, e le fa'alogo le to'atele ia te ia. Fai mai le Salamo 95:6-8 ‘aua nei fa'amaaa outou loto pe a fai tou te fia faalogo i lona siufofoga. Afai sa talanoa le Atua ia te oe, a ua e le usita'ia, o le a fifilemu loa ia, ma e te le toe fa'alogoina lona siufofoga.E manaomia ona e fa'alogo I le Atua, ina ia ona taitaia oe. O le auala amata ai ona e fa'alogo ma taitaiina e le Atua o lou suesueina lea o le Tusi Pa'ia. Peita'i o le ā lau mea e fai pe a fai ua tupu se tulaga e manaomia ai le taitaiga ae e le o manino se tali mai le Tusi Pa'ia? O so'o se taimi, e te manaomia ona fai faa'iuga i ia ituaiga mataupu, e manaomia ona e faalogo tu'usa'o mai i le Atua.E iai taimi e te iloa manino le finagalo o le Atua mo oe, mai ana afioga pa'ia. Peita'i e te manaomia pea ona e fa'alogo ia te ia pe fa'apefea ona faa'tinoina tulaga uma e tusa ma lona finagalo. O se fa'ataitaiga, ina ua fia malaga Paulo i Asia, i le Galuega 16:6-7, sa taofia e le Agaga o le Atua. Atonu e mafai ona e fesili: E faapefea ona taofia e le Agaga o le Atua ia Paulo i le malaga atu e talai le talalelei, ae o lo'o tusia i le Mataio 28:19 e tatau ona tatou o atu i le lalolagi ma a'oa'oina ia atunuu uma? I ni tausaga ua tuanai, sa ou fia faia se crusade i Benin, o se taulaga i le itu Saute o Nigeria. Ua uma ona tapena vaega uma mo lea crusade, a ua faate'ia a'u ina ua ou fesili i le Atua e uiga i lea fuafuaga, ae fetalai mai, e faia Le crusade i Ede, o se taulaga i  le itu Saute Sisifo o Nigeria. Sa ou fa'amatala i le Atua, ua mae'a le crusade i Ilesha, o se isi taulaga i le sitete lea e iai Ede ma atonu ua uma ona auai ai tagata o Ede. Peitai ane, ona o le Atua o lo'u Pule Sili, sa ou usita'I ia te ia.A o faasolo le crusade i Ede, sa auai ai le Tupu ma ina ua ia saunoa mai i le pulela'a, sa ia faailoa mai o le a ia foa'ia fa'ameaalofa mai se fanua mo le lotu ae pule matou po'o lea le telē. Sa matou mua'i manatu e talosaga se 50 eka, ae ina ua ou toe fo'i i le Atua mo sona finagalo, sa ia fa'atonuina a'u e talosaga se 1200 eka ma sa ou usita'ia lona finagalo. I aso nei, o le nofoaga lena o le Iunivesite o le Redeemer's faapea ma le Redeemed Christain School of Missions. Ana fa'amaa'a lo'u loto, se manū ou te le malaga i Ede ma semanu ou te lē mauaina lea faamanuiaga.Le au pele, i au fesootaiga ma le Atua, aua nei fa'amaaa lou loto. Ia e fa'alogo ia te ia ma le mafaufau sa'oloto, ma ia e faamaoni e usita'ia o lona finagalo, ona ia fetalai mai lea ia te oe. Afai e faama'a'a lou loto, e le talanoa le Atua ia te oe, I le suafa o Iesu, Amene. 

Chaque jour, en moins de 10 minutes, un résumé de l'actualité du jour. Rapide, facile, accessible.

Depuis le mois de septembre, la cinéaste belge Chantal Akerman est mise à l'honneur à travers une rétrospective en salles et une exposition au Jeu de Paume, à Paris. L'occasion pour nous de revenir sur l'oeuvre multiple de cette cinéaste fascinante, pétrie d'idées révolutionnaires et d'une liberté permanente.Chapitrage :02:50 : Saute ma ville07:17 : News from home19:32 : Golden EightiesAnimation : Léon CattanParticipantes : Noémie Attia, Léon Cattan, Diane LestageRéalisation, montage, son : Mariana AgierGénérique : © SorocinéMusique : © Antonin AgierHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Ua faaalia e le minisita o le puipuiga i Aotearoa Niu Sila, Judith Collins, lona te'ena malosi o faasalalauga tau faifai a nisi i luga o le social media e faatatau i le kapeteni o le HMNZS Manawanui, Capt Yvonne Gray, ona o le faalavelave e pei ona goto ai le va'a i gatai o Si'umu ma a'afia ai le si'osi'omaga o le gataifale o le itu i Saute o Upolu.

O loo malosi popolega i a'afiaga o le si'osi'omaga o le gataifale o nu'u ma alaalafaga i le itu i Saute o Upolu mai le suau'u e masa'a mai se va'a o le Navy a aotearoa Niu Sila ua goto i gatai o si'umu ina ua fetoa'i ma se a'au.

The Fighter and The Kid podcasters, Brendan Schaub and Byran Callen, stop by the studio to talk sneakers, wine, and the proper way to cook a crab. It gets messy, but it's worth it! Follow Brendan Schaub: https://www.instagram.com/brendanschaub Follow Bryan Callen: https://www.instagram.com/bryancallen SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For upcoming TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer Cioppino Ingredients: 10 – Crabs 5 lbs Clams 3 lbs of Prawns 3 large onions ½ bunch of fresh parsley chopped 6 cloves of garlic chopped 1 green chili pepper chopped 4 small sprigs of rosemary chopped 1 tsp oregano 1 tsp salt 1 tsp pepper 1 tsp nutmeg 4 small cans of Del Monte tomato sauce 5 oz of Sauternes Directions: - Important to buy LIVE FRESH crabs, otherwise sauce will be dry and tasteless. - Wash crabs and clams thoroughly - Kill live crabs humanely - Save yellow (FAT) and bluish juices - Don't have the store do it as you'll lose good juice and fat. It may look horrible but it's the secret to good taste - In a large pot, sauté chopped onions and celery - Season with salt, pepper and nutmeg - When onion, celery becaome transparent, add the chopped parsley, rosemary, garlic, chilli pepper, oregano - Saute five minutes - Add tomato sauce and sauternes - Add crab fat and juices - Cook 10 minutes - Add clams - Add crab and prawns - Cover pot and let it steam for 20-30 minutes - Top pot every 5 minutes and ladle sauce over prawns - Sauce should be more orange than red color Original Recipe Walt's Lagomarsino Learn more about your ad choices. Visit megaphone.fm/adchoices

Milton Saute, médico em Israel - 01/10/2024 by Rádio Gaúcha

Aujourd'hui Johnny Blanc, Barbara Lefebvre et Frédéric Farah débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

The sisters are together this week on their family's lake house on Lake of the Woods just outside Kenora Ontario. They discuss the ins and outs of lake life and share tips on how to catch and cook fish.Check out Lynne's friend Melissa's shop Stitches So Sweet to see where we got our Three Lil Fishes sweaters.Our water trampoline/bouncer is a HUGE hit with the kids and adults alike. So much fun, it's a Rave Bongo 20' with the Aqua Launch, Aqua Log, and Aqua Mat accesories.The latest hot fishing gear is the Smeltinator Jig Head and Crush City The Mayor swimbait by Rapala.We're either frying up our walleye or preparing it with this delicious red sauce recipe:Serbian Walleye (Adapted from Serbian Bass Recipe)2 Pounds Walleye fillet (skinless)1/4 pound butter or margarine1/4 pound sliced mushrooms 1 medium onion, finely chopped 3 tablespoons tomato paste Salt and cayenne pepper to taste Water for sauce constancy Heat the butter or margarine in large skillet. Sprinkle the fillets with salt and very lightly with cayenne pepper, then shake them in a bag with some flour. Saute' the fillets for 2 minutes on each side, then carefully place them on a brown bag. Saute' the onions and mushrooms for 5 minutes. Stir in the tomato paste, along with a little water (for a gravy consistency). Put Walleye fillets back into the skillet and simmer for several minutes. When fully done, the fish flakes easily when tested with a fork. Please make sure to follow, rate and review us everywhere you listen.Instagram @3lfpodYoutube www.youtube.com/@threelilfishes

durée : 00:48:44 - Affaires sensibles - par : Fabrice Drouelle, Franck COGNARD - Aujourd'hui dans Affaires sensibles : la Légion saute sur Kolwezi. - réalisé par : Frédéric Milano

In today's episode, you will learn a series of vocabulary words that are connected to a specific topic. This lesson will help you improve your ability to speak English fluently about a specific topic. It will also help you feel more confident in your English abilities.5 Vocabulary Words Related to the topicPoach (verb): To cook food gently in simmering liquid. Example Sentences: Poach eggs in low-fat milk for a protein-rich and low-calorie breakfast.You can poach salmon for a flavorful and healthy main course.Poaching chicken breasts preserves their tenderness and moisture.Sauté (verb): To cook food quickly in a small amount of hot fat.Example Sentences: Sauté vegetables with garlic and ginger for a flavorful and colorful side.This stir-fry recipe requires you to sauté the meat before adding other ingredients.Sautéing allows for quick cooking and retains the vibrant colors of vegetables.Spice (noun): A pungent, aromatic plant product used to flavor food.Example Sentences: Experiment with different spices like turmeric, cumin, and paprika to create unique flavor profiles.Adding a dash of spice can elevate even the simplest dish.Be mindful of your spice tolerance when trying new recipes.Broil (verb): To cook food directly under a high heat source.Example Sentences: Broiling salmon keeps it moist and adds a delicious, caramelized crust.You can broil vegetables under high heat for a smoky and charred flavor.Broiling is a quick and healthy cooking method that requires minimal oil.Gluten-free (adjective): Not containing gluten, a protein found in wheat, barley, and rye.Example Sentences: Many people choose gluten-free options due to dietary restrictions or personal preference.This recipe offers a gluten-free alternative using almond flour instead of wheat flour.Be sure to check ingredient labels carefully when choosing gluten-free products.A Paragraph using the 5 vocabulary wordsHealthy recipes unlock a delicious world where flavor and well-being meet. Imagine the delicate moisture of poached fish, infused with subtle herbs. Or picture the satisfying crispness of broiled salmon, kissed by smoky heat. Explore the kaleidoscope of spices, from cumin's warmth to ginger's zing, creating dishes that dance on your palate. Get your hands dirty with sautéed vegetables, their vibrant hues reflecting their inherent goodness. Have dietary needs? - No problem! There are plenty of delectable gluten-free options these days. Just remember, with every dish, that healthy eating is anything but boring - it's an adventure waiting to be savored.If you want to sign up for the free daily English vocabulary newsletter, go towww.dailyenglishvocabulary.com

Aujourd'hui Barbara Lefebvre, Etienne Liebig et Bruno Pomart débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

Karina vous dévoile l'actu régionale du moment. Retrouvez Bruno sur Fun Radio avec Bruno Guillon, Christina, Pino, Karina, et Maurine sur funradio.fr et sur l'application Fun Radio.

Ce dont on parle dans cet épisode de Laisse-moi kiffer :La revue Lesbien RaisonnableLe kiff de Anthony (00:25:34) : le livre Ce que je sais de toi de Eric Chacour, aux éditions Philippe ReyLe kiff de Fanny (00:35:46) : 3 podcasts, N'importe cul / Rebelles Rebelles / TapiocastLe kiff de Ariane (00:46:08) : le jeu memory.pour.paris+ Le jeu Saute canton+ Les lignes de bus pour visiter Paris : 72, 84 et 21+ Le livre Zazie dans le métro de Raymond QueneauLe kiff de Marie-Stéphanie (01:00:26) : reregarder des films vus il y a longtemps pour mieux les comprendreLaisse-moi kiffer :Madmoizelle donne un micro à 4 imbéciles. Autour d'une table, chaque jeudi, l'équipe échange recos culturelles, anecdotes et coups de gueule. Envoyez-nous sur Instagram vos anecbofs de star (une anecdote bof avec une star cool et vice versa), vies de boloss (une VDM mais en 2023, quoi) et autres messages boubou (si/quand vous avez un petit coup dans le nez).Retrouve-nous sur instagram :Laisse-moi kiffer / Marie-Stéphanie / Anthony / Ariane / FannyAbonnez-vous :Apple Podcasts • Deezer • SpotifyLaisse-moi kiffer est un podcast de Madmoizelle présenté par Marie-Stéphanie.Avec Anthony Vincent, Ariane Hemery, Fanny Cohen Moreau.Réalisation et production : Fanny Cohen Moreau.Rédaction en chef : Marie-Stéphanie Servos. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

My links: My patreon: ⁠https://www.patreon.com/user?u=103280827 My Ko-fi: https://ko-fi.com/rhetoricrevolution Send me a voice message!: https://podcasters.spotify.com/pod/show/liam-connerly TikTok: ⁠https://www.tiktok.com/@mrconnerly?is_from_webapp=1&sender_device=pc⁠ Email: ⁠rhetoricrevolution@gmail.com⁠ Instagram: https://www.instagram.com/connerlyliam/ Podcast | Latin in Layman's - A Rhetoric Revolution https://open.spotify.com/show/0EjiYFx1K4lwfykjf5jApM?si=b871da6367d74d92 Gut Guardian Discount Code: LIAM64728 Cuisine: Etymology: "Cuisine" comes from the French word "cuisiner," meaning "to cook," ultimately from the Latin word "coquere," meaning "to cook" or "to prepare food." Definition: Cuisine refers to a style or method of cooking, especially characteristic of a particular region or culture. Culinary: Etymology: "Culinary" is derived from the Latin word "culinarius," meaning "of the kitchen" or "related to cooking," from "culina" (kitchen). Definition: Culinary describes anything related to cooking, food preparation, or the kitchen. Cookery: Etymology: "Cookery" is derived from the Old English word "cocery," from "coc" (cook), ultimately from the Latin word "coquere," meaning "to cook." Definition: Cookery refers to the art or practice of cooking and preparing food. Gastronomy: Etymology: "Gastronomy" comes from the Greek words "gastron," meaning "stomach," and "nomos," meaning "law" or "rule." Definition: Gastronomy is the study of the relationship between food and culture, including the art and science of cooking and eating well. Chef: Etymology: "Chef" is derived from the French word "chef," meaning "chief" or "head," ultimately from the Latin word "caput," meaning "head." Definition: A chef is a professional cook who is in charge of a kitchen or a particular section of a kitchen, typically skilled in culinary arts. Culinarian: Etymology: "Culinarian" combines "culinary" and the suffix "-ian," indicating "related to" or "pertaining to." Definition: A culinarian is someone who is skilled in cooking or involved in culinary arts, particularly as a profession. Pastry: Etymology: "Pastry" comes from the Old French word "paste," meaning "dough," ultimately from the Latin word "pasta," meaning "paste" or "dough." Definition: Pastry refers to a dough of flour, water, and shortening used as a base and covering in baked dishes such as pies, tarts, and pastries. Bake: Etymology: "Bake" is derived from the Old English word "bacan," meaning "to bake," possibly from the Proto-Germanic word "bakanan." Definition: To bake means to cook food by dry heat, typically in an oven. Casserole: Etymology: "Casserole" comes from the French word "casserole," meaning "saucepan" or "stewpan," from "casse" (pan) and the diminutive suffix "-ole." Definition: A casserole is a dish made by cooking ingredients, typically including meat, vegetables, and a starchy binder, slowly in an oven. Saute: Etymology: "Saute" is derived from the French word "sauter," meaning "to jump" or "to leap," possibly from the Latin word "saltare," meaning "to leap" or "to dance." Definition: To saute means to cook food quickly in a small amount of oil or fat over high heat, while stirring or tossing. Gourmet: Etymology: "Gourmet" comes from the French word "gourmet," meaning "a connoisseur of fine food and drink," possibly from the Old French word "gromet," meaning "servant" or "boy." Definition: A gourmet is someone who is knowledgeable and discriminating in matters of food and drink, particularly with regard to quality and taste. Mince: Etymology: "Mince" is derived from the Old French word "mincier," meaning "to make small" or "to cut into small pieces," possibly from the Latin word "minutia," meaning "smallness" or "trifle." Definition: To mince means to chop or cut food, especially meat, into very small pieces.

Do the voices coming from the food in my fridge and pantry want to harm me, help me, or just…be?  Genre: Science Fiction   Excerpt: “Tell me I'm sane,” I said. There was a pause on the other end. And then he finally spoke.  “I refuse.”  I sighed. “Freddy, come on.” “Give me some context, then.”   What's the Writing Prompt that inspired the story?Describe each day of the week as food. Source: 500 Creative Prompts. Copyright © 2019 Piccadilly (USA) Inc.   Faster FictioneerEver wonder how I've gotten all these hundreds of stories written?  I have a method.  If you've got 40 minutes, I can teach you an abbreviated version of that method, right here: FASTER FICTIONEER (If you want to learn even more, I've got info about my online course on that page too.)   I've Got Issues For YouThe Storyfeather Gazette is a monthly round-up of my recent podcast episodes, short stories, trailers, news, recommendations, and more that I send by email. Follow the link to look through old issues and to Sign Up: STORYFEATHER GAZETTE    Storyfeather-themed merchandiseT-shirts, mugs, stickers, notebooks, baby onesies, and more featuring artwork from stories and art challenges STORYFEATHER TEEPUBLIC STORE   CREDITSStory: “My Food Is Speaking to Me” Copyright © 2020 by Nila L. Patel Narration, Episode Art, Editing, and Production:  Nila L. Patel Music: “Trip-Hop Lounge Abstract Background” by Digital Emotions (Intro/Outro)   Music by LEE ROSEVERE “Decompress” “Thoughtful” “Start the Day” “Under Suspicion” “It's A Mystery” “Reflections” “Slow Lights” “Awkward Silences (version a)” “We'll Figure it Out Together”   Music by Lee Rosevere is licensed under CC BY 4.0Sound effects from AudioJungle and GameDevMarket Vocal effects created with AudacityChanges made to the musical tracks? Just cropping to align with my narration.   Find more music by Digital_Emotions at audiojungle.netFind more music by Lee Rosevere at freemusicarchive.org and bandcamp.comFind more stories by Nila at storyfeather.com   Episode Art Description: Digital drawing. A fully stocked refrigerator seen from an angle with the door opening out to the left. The top third contains a freezer section. Recognizable items in the door are bottles at bottom, milk cartons, jars, butter (labeled), and at top, ice cream and a bag of chicken nuggets (labeled). Recognizable items in the main compartments include vegetables, a carton of eggs, a covered bowl, and flat cartons labeled “pizza” and “pepperoni.” Text bubbles surround the refrigerator. The three at left read as follows from top to bottom: “On toast? I'm in,” “Time for tacos. Lime for tacos,” and “Saute in me!” The five at right read as follows: “Why wait for Sunday?” and “Scramble me,” “Poach me,” “I want to be a pot pie,” and “Stew us!” (four times).

In today's clip, Los Angeles Graffiti innovator SKEAM BWS NBC shares the thrilling moment when he unexpectedly crosses paths with another well-known Los Angeles Graff Vandal, SAUTE. The two titans collide in a spectacular display of talent, painting their names on the historic Oceanwide Towers. --- Support this podcast: https://podcasters.spotify.com/pod/show/richard-castro63/support

En 2022, une grande enseigne installe des panneaux photovoltaïques au domicile de Philippe. De visu, tout est conforme seulement à la suite d'un orage de l'eau s'infiltre le long de l'installation et fait disjoncter le tableau électrique. Malgré toutes les démarches, personne ne souhaite intervenir pour réparer les fuites. Philippe est très inquiet car à chaque intempérie de l'eau s'infiltre dans son compteur électrique. Dans le podcast « Ça peut vous arriver » sur RTL, Julien Courbet et son équipe distribuent conseils conso et astuces juridiques pour lutter contre les arnaques dans la bonne humeur. Ecoutez Ça peut vous arriver du 16 février 2024 avec Julien Courbet.

Nick Swardson and Simon Rex reminisce about partying with Paris Hilton, Nick's writing of Malibu's Most Wanted, and their Comedy Central web series, Typical Rick. Meanwhile, I attempt to cook a meal according to Nick's insane dietary restrictions. Follow Nick Swardson: https://www.instagram.com/realnickswardson Follow Simon Rex: https://www.instagram.com/simonrex415 This episode is brought to you by DraftKings. Don't miss out on all the action this week at DraftKings! Download the DraftKings app today! Sign-up using https://dkng.co/burning or through my promo code BURNING. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For TOUR DATES: http://www.bertbertbert.com For FULLY LOADED: https://fullyloadedfestival.com For #THEMACHINEMOVIE Updates: TheMachine.Movie 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 VEGAN, GLUTEN-FREE MINI THAI PIZZAS and THAI KELP NOODLES Dairy-free Grain-free Citrus and fruit-free Gluten-free Sugar-free No seafood VEGAN GLUTEN-FREE MINI THAI PIZZAS Instructions: 1. Bring a pot of water to a boil 2. Use a box grater to make the cauliflower rice from 1 head cauliflower. 3. Add riced cauliflower to water. Cook for 5 minutes to soften. Then drain in a fine mesh strainer Let cool 5 minutes. 4. Transfer cauliflower rice to a clean dish towel and ring out as much of the excess liquid as possible. Ring until no more water comes out. Set aside. 5. In a large mixing bowl, prepare the flax egg (1½ TBSP flax meal and 4 TBSP water) and let rest 5 minutes. 6. Then add these things to the cauliflower rice: a. ¼ TSP salt b. 3 TBSP vegan parmesan cheese c. 1 TSP oregano d. 1 TSP dried basil e. 3 cloves minced garlic f. 1 TBSP Arrowroot starch 7. Stir with a mixing spoon or your hands to thoroughly combine. 8. Form into small, ½-inch thick discs, pan fry and drain. 9. Top with pre-made peanut sauce (peanut butter, tamari sauce, sriracha, fake sugar, ginger) and vegan cheese. 10. Pop in the oven to melt the cheese. THE THAI KELP NOODLES 1. Drain and rinse the kelp noodles and set aside 2. Saute bell peppers and spinach. Set aside. 3. MAKE THE SAUCE. Combine these ingredients in the blender: a. 1 can organic full-fat coconut milk b. 1/2 cup peanut butter c. 3 tablespoons Swerve artificial sweetener d. 2 tablespoons organic extra-virgin olive oil e. 1 tablespoon cilantro f. 2 cloves crushed garlic g. 1 red pepper h. 1 teaspoon red pepper flakes i. 1 teaspoon salt 4. Combine the noodles, sauce, bell peppers and spinach together. Garnish with cilantro Learn more about your ad choices. Visit megaphone.fm/adchoices

CMA'S 2023 New Artist of the Year, Jelly Roll, and his equally impressive wife, Bunnie, come over for a double date with me and LeeAnn. I'm making some sexy homemade pasta with a trio of sauces to sample – one with scallops, one with rabbit, and a vodka sauce that's got Jelly drooling. The obnoxiously thick pasta, however, is a different story | Something's Burning | S3 E14 Follow Jelly Roll: https://www.instagram.com/jellyroll615 Follow Bunnie: https://www.instagram.com/xomgitsbunnie This episode is brought to you by Hello Fresh. Use code BURNINGFREE for FREE breakfast for life at https://www.HelloFresh.com/burningfree This episode is brought to you by Manscaped. Get 20% Off and Free Shipping with the code BURNING at https://www.Manscaped.com This episode is brought to you by Eight Sleep. Get $200 off plus free shipping on the high tech Pod 3 Cover when you use my link https://www.eightsleep.com/burning This episode is brought to you by DraftKings. New customers can bet just $5 to get $200 INSTANTLY IN BONUS BETS. Download the DraftKings Sportsbook app NOW and use code BURNING. https://www.draftkings.com/mobileapps This episode is brought to you by Babbel. Right now get 55% off your Babbel subscription at https://www.Babbel.com/BURNING HOMEMADE PASTA TRIO HOMEMADE PASTA * Semolina Flour * Eggs * EVOO * Fine grain sea salt 1. Make a mound of flour directly on the countertop; form a deep crater in the middle 2. Add eggs, EVOO, and salt right into the crater 3. Using a fork, break up the eggs without breaking the walls of the flour 4. Slowly work more and more flour from the mound into the egg mixture 5. Drizzle cold water around the mixture and keep mixing until a dough has formed (add water and knead as needed until the dough ball is smooth and elastic) 6. Place ball of dough in plastic bag and let rest at room temperature for 30 minutes 7. Add flour to rolling surface and roll out dough ball to super thin. From here, either feed into a pasta cutter or cut by hand. 8. Add to boiling, well-salted water; cook until al dente – time dependent on thickness of your noodles. VODKA SAUCE * Olive Oil * Butter * Minced garlic * Diced shallot * Salt and Black Pepper * Dried oregano leaves * Dried basil * Red chili flakes * Can whole peeled tomatoes (San Marzano) * Dry white wine * Heavy cream * Parmesan cheese 1. Heat oil in pan; add butter and shallots 2. Add garlic, oregano, basil, and red chili flakes 3. Add white wine to deglaze the pan 4. Crush whole tomatoes into the pot, then rest of the juice from the can; reduce heat to low and simmer for 30 min 5. Stir in heavy cream and parmesan SCALLOPS IN LEMON GARLIC SAUCE * Butter * Minced garlic * Sea scallops * Chopped fresh basil * Chopped fresh parsley * Fresh lemon juice * Salt and Pepper 1. Melt butter in skillet; stir in garlic and cook until fragrant. 2. Slice any scallops over ¾” thick in half to ensure even cooking 3. Add scallops, basil, and parsley to skillet; cook and stir gently. 4. Reduce heat to low; add lemon juice, salt and pepper RABBIT RAGU SAUCE * Cooked rabbit meat * Red wine * Chopped tomatoes * Diced onion * Diced carrot * Minced garlic * San Marzano tomatoes in can * Chicken broth * Rosemary sprig * Thyme sprig * Bay leaves * EVOO 1. Marinate chopped rabbit meat in a mixture of rosemark, bay leaves, thyme, and red wine for a couple hours 2. Brown rabbit in skillet or dutch oven; remove once fully cooked. 3. Saute onions, carrots, and garlic 4. Deglaze the pan with the wine marinade; add rabbit meat back in 5. Add tomatoes; bring to a boil, then reduce heat to simmer for an hour (thin out with chicken stock if the sauce seems too thick) Learn more about your ad choices. Visit megaphone.fm/adchoices

CMA'S 2023 New Artist of the Year, Jelly Roll, and his equally impressive wife, Bunnie, come over for a double date with me and LeeAnn. I'm making some sexy homemade pasta with a trio of sauces to sample – one with scallops, one with rabbit, and a vodka sauce that's got Jelly drooling. The obnoxiously thick pasta, however, is a different story | Something's Burning | S3 E14 Follow Jelly Roll: https://www.instagram.com/jellyroll615 Follow Bunnie: https://www.instagram.com/xomgitsbunnie This episode is brought to you by Hello Fresh. Use code BURNINGFREE for FREE breakfast for life at https://www.HelloFresh.com/burningfree This episode is brought to you by Manscaped. Get 20% Off and Free Shipping with the code BURNING at https://www.Manscaped.com This episode is brought to you by Eight Sleep. Get $200 off plus free shipping on the high tech Pod 3 Cover when you use my link https://www.eightsleep.com/burning This episode is brought to you by DraftKings. New customers can bet just $5 to get $200 INSTANTLY IN BONUS BETS. Download the DraftKings Sportsbook app NOW and use code BURNING. https://www.draftkings.com/mobileapps This episode is brought to you by Babbel. Right now get 55% off your Babbel subscription at https://www.Babbel.com/BURNING HOMEMADE PASTA TRIO HOMEMADE PASTA * Semolina Flour * Eggs * EVOO * Fine grain sea salt 1. Make a mound of flour directly on the countertop; form a deep crater in the middle 2. Add eggs, EVOO, and salt right into the crater 3. Using a fork, break up the eggs without breaking the walls of the flour 4. Slowly work more and more flour from the mound into the egg mixture 5. Drizzle cold water around the mixture and keep mixing until a dough has formed (add water and knead as needed until the dough ball is smooth and elastic) 6. Place ball of dough in plastic bag and let rest at room temperature for 30 minutes 7. Add flour to rolling surface and roll out dough ball to super thin. From here, either feed into a pasta cutter or cut by hand. 8. Add to boiling, well-salted water; cook until al dente – time dependent on thickness of your noodles. VODKA SAUCE * Olive Oil * Butter * Minced garlic * Diced shallot * Salt and Black Pepper * Dried oregano leaves * Dried basil * Red chili flakes * Can whole peeled tomatoes (San Marzano) * Dry white wine * Heavy cream * Parmesan cheese 1. Heat oil in pan; add butter and shallots 2. Add garlic, oregano, basil, and red chili flakes 3. Add white wine to deglaze the pan 4. Crush whole tomatoes into the pot, then rest of the juice from the can; reduce heat to low and simmer for 30 min 5. Stir in heavy cream and parmesan SCALLOPS IN LEMON GARLIC SAUCE * Butter * Minced garlic * Sea scallops * Chopped fresh basil * Chopped fresh parsley * Fresh lemon juice * Salt and Pepper 1. Melt butter in skillet; stir in garlic and cook until fragrant. 2. Slice any scallops over ¾” thick in half to ensure even cooking 3. Add scallops, basil, and parsley to skillet; cook and stir gently. 4. Reduce heat to low; add lemon juice, salt and pepper RABBIT RAGU SAUCE * Cooked rabbit meat * Red wine * Chopped tomatoes * Diced onion * Diced carrot * Minced garlic * San Marzano tomatoes in can * Chicken broth * Rosemary sprig * Thyme sprig * Bay leaves * EVOO 1. Marinate chopped rabbit meat in a mixture of rosemark, bay leaves, thyme, and red wine for a couple hours 2. Brown rabbit in skillet or dutch oven; remove once fully cooked. 3. Saute onions, carrots, and garlic 4. Deglaze the pan with the wine marinade; add rabbit meat back in 5. Add tomatoes; bring to a boil, then reduce heat to simmer for an hour (thin out with chicken stock if the sauce seems too thick) Learn more about your ad choices. Visit megaphone.fm/adchoices

The Appalachian Awakening of Chef Andy McLeod Chef Andy McLeod's journey is a testament to life's unexpected turns. Originally not envisioning a life in the culinary world, his pivotal moment came while hiking the Appalachian Trail in 2009. It was here he crossed paths with a chef from Blue Hill at Stone Barns, leading to a profound change in his culinary direction. This encounter not only sparked his passion for sustainable food sourcing but also set him on a path back to Charleston to pursue a career in culinary arts.Southern Roots Influencing a Sustainable Future Chef McLeod's South Carolinian heritage deeply influences his culinary style. His experiences growing up around traditional farming and food preservation are the foundation of his approach at Fleet Landing. Inspired by Chef Dan Barber, McLeod integrates sustainable practices into his cooking, marrying his Southern roots with a commitment to local and sustainable food sourcing. His unique perspective on traditional Southern cuisine is a direct reflection of these formative experiences.Fleet Landing Celebrating 20 Years with Innovative Additions Fleet Landing is set to celebrate its 20th anniversary with the exciting introduction of a raw bar. This addition is a testament to an innovative approach, offering guests fresh seafood experiences that complement the existing menu. McLeod emphasizes the importance of evolving while respecting the restaurant's history, ensuring Fleet Landing remains a culinary landmark in Charleston.A Chef's Life Beyond the Kitchen Outside the kitchen, Chef McLeod is a father, an outdoor enthusiast, and a lover of travel, all of which influence his culinary creations. He values the importance of bringing people together through food, a passion that extends into his personal life. His role as a father has particularly deepened his appreciation for shared culinary experiences, echoing in the dishes he creates at Fleet Landing.Vision and Advice for Future Culinary Artisans Looking towards the future, Chef McLeod envisions continued innovation and growth for both himself and Fleet Landing. His advice for upcoming chefs and culinary artisans is to stay focused on their individual paths and to find their unique voices in the culinary world. He emphasizes the importance of self-focus and authenticity in one's culinary journey, echoing his own experiences and philosophies.Chef McLeod's Personality Reflected in a Dish In line with the tradition of Chef AF, I asked Chef McLeod my signature question: if there were a dish that represented his personality, what would it be? His response was a cheeseburger, symbolizing a blend of simplicity, depth, and universality, perfectly encapsulating his approach to both cooking and life.Reflecting on a Culinary Trailblazer's Journey Chef Andy McLeod's story, from his transformative experience on the Appalachian Trail to his leadership at Fleet Landing, is a remarkable journey of passion, innovation, and dedication to the culinary arts. His commitment to sustainable practices, coupled with his deep respect for Southern culinary traditions, makes him a standout figure in Charleston's rich culinary landscape.RECIPE: Stuffed Hush PuppiesHush Puppies:House Autry hush puppy mix, follow instructions. Vegetable or canola oil, for fryingTurn fryer to medium high heat. Scoop mixture ½ cup at a time and drop into hot oil (use a 2 oz. industrial scoop to get more round shape). Fry until 75% done – about 1.5 to 2 minutes and golden brown. Shake out and release onto paper towel-lined plate. Cool in refrigerator. Make leek sauce as the puppies cool. Cut a small piece off of the top and bottom of each hush puppy to level out. Hollow out insides using a small spoon or cocktail fork. Drop them back into the fryer for 10-15 seconds.Leek Sauce:½ cup (one stick) butter½ cup all-purpose flour2 ears corn, cut off cobb2 leek whites, cut into circles1 tsp Old Bay1 tsp granulated garlic¼ tsp cayenne pepper½ tsp white pepper¼ tsp chili powder¼ tsp cumin¼ tsp paprika2 cups heavy cream¼ cup lobster base1 T crab baseSalt & pepper, to taste2 cups water, use as neededMelt butter. Saute the leeks and corn for one minute. Whisk flour in and add heavy cream and water. Stir until it has a nice saucy consistency. Add shellfish bases and seasonings, salt and pepper to taste.Mix of seafood: Rock Shrimp (or 70/90 count white shrimp), Crawfish, and LobsterHeat up in warm leek sauce, scoop into and around hush puppies, and serve!

S'il est assez clair que lorsque nous sautons ou courons, nos muscles et notre squelette subissent le mouvement, c'est un point qui est moins évident en ce qui concerne nos organes internes. Ces derniers sont-ils protégés des impacts, et si oui, jusqu'à quel point ?La position des organes dans la cavité abdominaleLes organes vitaux que sont le cœur, les poumons, le foie ou les reins sont principalement situés dans la cavité abdominale, et maintenus par des structures complexes de muscles, de ligaments et de tissus conjonctifs. Même si les organes disposent d'une place relativement fixe, ils conservent un degré de mobilité essentiel pour accommoder les mouvements naturels du corps. C'est une caractéristique essentielle pour que l'organisme puisse respirer, digérer ou bouger sans affecter les organes.Différents tissus soutiennent les organes pour leur permettre de glisser entre eux et de rester flexibles tout en conservant leur position. Le péritoine, notamment, est l'un de ces tissus très importants qui tapisse toute la cavité de l'abdomen. À la fois mobile et résistant, il permet aux organes de se déplacer légèrement sans risque.Que se passe-t-il lorsque nous sautons ou courons ?Les mouvements dynamiques que nous pouvons créer en pratiquant du sport ou en bougeant au quotidien sont en grande partie absorbés par le corps humain. Le péritoine agit comme suspension en éliminant la plupart de la force transmise par le choc. Les fluides présents tout autour des organes sont également impliqués dans la dispersion des impacts et des déplacements brusques.Les muscles des abdominaux, quant à eux, constituent une barrière naturelle qui empêche les forces extérieures de trop influencer le mouvement naturel des organes. Ces derniers tolèrent cependant quelques mouvements limités sans dommages, car leur texture s'avère résiliente et reprend sa constitution initiale à la fin du choc.Les organes sont mobiles mais peu affectés par les mouvements du corpsMême en cas d'activité intense, comme un sprint ou des sauts répétés, les organes restent bien protégés et bougent très peu durant le mouvement. Plus la tonicité abdominale est importante, mieux les organes sont protégés durant l'exercice, ce qui explique pourquoi les abdominaux sont travaillés dans la plupart des sports de combat ou à fort impact. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

S'il est assez clair que lorsque nous sautons ou courons, nos muscles et notre squelette subissent le mouvement, c'est un point qui est moins évident en ce qui concerne nos organes internes. Ces derniers sont-ils protégés des impacts, et si oui, jusqu'à quel point ? La position des organes dans la cavité abdominale Les organes vitaux que sont le cœur, les poumons, le foie ou les reins sont principalement situés dans la cavité abdominale, et maintenus par des structures complexes de muscles, de ligaments et de tissus conjonctifs. Même si les organes disposent d'une place relativement fixe, ils conservent un degré de mobilité essentiel pour accommoder les mouvements naturels du corps. C'est une caractéristique essentielle pour que l'organisme puisse respirer, digérer ou bouger sans affecter les organes. Différents tissus soutiennent les organes pour leur permettre de glisser entre eux et de rester flexibles tout en conservant leur position. Le péritoine, notamment, est l'un de ces tissus très importants qui tapisse toute la cavité de l'abdomen. À la fois mobile et résistant, il permet aux organes de se déplacer légèrement sans risque. Que se passe-t-il lorsque nous sautons ou courons ? Les mouvements dynamiques que nous pouvons créer en pratiquant du sport ou en bougeant au quotidien sont en grande partie absorbés par le corps humain. Le péritoine agit comme suspension en éliminant la plupart de la force transmise par le choc. Les fluides présents tout autour des organes sont également impliqués dans la dispersion des impacts et des déplacements brusques. Les muscles des abdominaux, quant à eux, constituent une barrière naturelle qui empêche les forces extérieures de trop influencer le mouvement naturel des organes. Ces derniers tolèrent cependant quelques mouvements limités sans dommages, car leur texture s'avère résiliente et reprend sa constitution initiale à la fin du choc. Les organes sont mobiles mais peu affectés par les mouvements du corps Même en cas d'activité intense, comme un sprint ou des sauts répétés, les organes restent bien protégés et bougent très peu durant le mouvement. Plus la tonicité abdominale est importante, mieux les organes sont protégés durant l'exercice, ce qui explique pourquoi les abdominaux sont travaillés dans la plupart des sports de combat ou à fort impact. Learn more about your ad choices. Visit megaphone.fm/adchoices

Episode Title: Simplify Meal Planning with One Pot Wonders: Effortless Deliciousness! Episode #13 Description Hey there, friends! Are you tired of spending countless hours in the kitchen, juggling multiple pots and pans just to put a delicious meal on the table? Well, worry no more! Today, I'm here to share with you a game-changing solution that will simplify your meal planning and make cooking a breeze. Get ready for the magic of One Pot Wonders! Say goodbye to the chaos of meal preparation and hello to simplicity and ease. One pot wonders are incredible dishes that require just one pot or pan to create mouthwatering meals that will have your family gathering around the table with joy. So, let's dive in and discover how these recipes can revolutionize your culinary routine! World of One Pot Wonders Plan Ahead Prep in Advance Keep it Simple Double Up Remember, the goal here is to simplify Recipe Ideas: By now, you're probably itching to get into the kitchen and whip up some amazing one pot wonders. Lucky for you, I have a few recipe ideas up my sleeve that are sure to ignite your culinary creativity. From comforting stews to indulgent pasta dishes, let's dive into these mouthwatering possibilities: One Pot Chicken and Rice: Start by browning chicken pieces in a pot, then add in your favorite grains, such as rice or quinoa. Add some veggies, a splash of broth, and let it all simmer until the grains are tender and infused with flavor. Top it off with fresh herbs and a squeeze of lemon - so simple, yet incredibly satisfying! One Pot Taco Pasta: This dish brings together the best of both worlds - the flavors of tacos and the convenience of pasta. Saute some ground beef or turkey in a pot, then add in your choice of pasta, taco seasoning, diced tomatoes, and broth. Let it all simmer until the pasta is cooked to perfection. Top with cheese, sour cream, and a sprinkle of fresh cilantro - it's a fiesta in one pot! One Pot Lentil Curry: Perfect for those looking for a plant-based option, this lentil curry will tantalize your taste buds. Sauté onion, garlic, and ginger in a pot, then add in lentils, coconut milk, curry powder, and your favorite veggies. Let it all meld together until the lentils are tender and the flavors are harmonious. Serve over fluffy basmati rice for a cozy and satisfying meal. One Pot Ratatouille: This French classic is a celebration of summer's bounty. In a pot, layer slices of zucchini, eggplant, bell peppers, onions, and tomatoes. Drizzle olive oil, sprinkle herbs de Provence, and let it gently cook until the vegetables are tender and infused with flavorful goodness. Serve it as a side dish or pair it with crusty bread for a delightful vegetarian main course. These recipe ideas are just the tip of the iceberg, my dear friends. The world of one pot wonders is vast, and your culinary creativity is limitless. So, go forth and conquer the kitchen with these time-saving, flavor-packed meals! Summary:  Gather your favorite one-pot recipes or explore new ones from the web. Or use the ones I shared with you Take inventory of your pantry and make a shopping list for any missing ingredients. Set aside dedicated time for meal prep to save time throughout the week. Plan your meals for the week using our easy weekly meal planner template.  Available at bit.ly/busymamamealplanning Experiment with different one-pot recipes and adapt them to your taste preferences. Organize your pantry essentials for easy access and efficient meal preparation. Embrace the Magic of One Pot Wonders! Free 15 Minute Meal Planning Coffee Chat And hey, did you know if you head over to https://bit.ly/busymamamealplanning you can check out all the ways we can work together!     I'm even offering a free no strings attached 15 minute 1:1 meal planning chat to help you get set up for success with meal planning in the new year!   Whether you're new or seasoned, I got you!!!  So be sure to grab your spot! Limited time slots available!

Tu veux que je te raconte l'histoire du centenaire qui saute en parachute? Alors attrape ta brosse à dents, ton dentifrice, et c'est parti !

Netflix has got some bangers added recently to their platform. Dani D is a show and movie fan where Saute is only a movie fan but theres something that peaked his interest in todays episode.

Limité à 80 - 18/10/2023 "Si vous branchez un Claude François, forcément, ça saute !"

Ce dont on parle dans cet épisode de Laisse-moi kiffer :La revue Lesbien RaisonnableLe kiff de Anthony (00:25:34) : le livre Ce que je sais de toi de Eric Chacour, aux éditions Philippe Rey Le kiff de Fanny (00:35:46) : 3 podcasts, N'importe cul / Rebelles Rebelles / Tapiocast Le kiff de Ariane (00:46:08) : le jeu memory.pour.paris + Le jeu Saute canton+ Les lignes de bus pour visiter Paris : 72, 84 et 21+ Le livre Zazie dans le métro de Raymond QueneauLe kiff de Marie-Stéphanie (01:00:26) : reregarder des films vus il y a longtemps pour mieux les comprendre Laisse-moi kiffer :Madmoizelle donne un micro à 4 imbéciles. Autour d'une table, chaque jeudi, l'équipe échange recos culturelles, anecdotes et coups de gueule. Envoyez-nous sur Instagram vos anecbofs de star (une anecdote bof avec une star cool et vice versa), vies de boloss (une VDM mais en 2023, quoi) et autres messages boubou (si/quand vous avez un petit coup dans le nez).Retrouve-nous sur instagram :Laisse-moi kiffer / Marie-Stéphanie / Anthony / Ariane / FannyAbonnez-vous :Apple Podcasts • Deezer • SpotifyLaisse-moi kiffer est un podcast de Madmoizelle présenté par Marie-Stéphanie. Avec Anthony Vincent, Ariane Hemery, Fanny Cohen Moreau.Réalisation et production : Fanny Cohen Moreau. Rédaction en chef : Marie-Stéphanie Servos. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Ce n'est pas un cancer en phase terminale qui arrête Mélanie Caron, une résidente du Bas-Saint-Laurent qui a pu réaliser son rêve de sauter en parachute grâce à une campagne de sociofinancement. Entrevue avec Mélanie Caron, patiente en phase terminale du cancer qui a sauté en parachute.Pour de l'information concernant l'utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

Please Tap the FOLLOW button Join us today as we discuss our experiences with money. Buying a home, feeling poor, feeling wealthy, when rich Mennonites have more influence, how we afford multiple kids with one income, and SO MUCH MORE! Today's topic is a fun one and we hope you enjoy! Shop Megan's lifestyle brand FoxSparrow over at www.meganfoxunlocked.com Shop Jayna's beautiful handmade robes: https://jaynahandmade.com/ Shop Megan's Amazon Storefront: https://www.amazon.com/shop/meganfoxunlocked Shop Jayna's Amazon storefront: https://www.amazon.com/shop/jaynalynnhandmade Jayna's sweater: https://amzn.to/3EVmu0l Megan's shirt: https://amzn.to/3DpLYSn One Dish Baked Mac n Cheese 1. Melt a couple tablespoons of butter in a baking dish. 2. Pour dry uncooked pasta of choice directly into baking dish and stir to coat with butter. 3. Clean out the cheese drawer! Add generous amounts of various kinds of shredded or cubed cheese. Some of my favorites are swiss, pepper jack, gouda, cheddar, and American. 4. Pour a mixture of water and milk, or just milk, or milk and half & half, or any variety of dairy liquid over the pasta until pasta and cheese is covered. 5. Sprinkle with salt and pepper. 6. Bake either at 250° for 3 to 4 hrs or 350 for 1 to 2 hours. When all the liquid is soaked up and pasta is tender, it's ready! Do not, I repeat, DO NOT ruin with ketchup. Buttermilk Biscuits: 2 c. flour (or more as needed) 2 tsp. baking powder ½ tsp. baking soda 1 tsp. salt 1 stick super cold butter in ½ inch pieces (or I grate it with my cheese grater) 1 c. cold buttermilk Heat oven to 425° with rack in the middle. Whisk together the dry ingredients and aerate to combine. Add butter pieces and toss to just coat them in the flour mixture. Place the bowl in freezer for 10 minutes. Use 2 knives and work quickly so as not to soften butter. Cut the butter into the dry ingredients until in pea sized pieces. Drizzle in the buttermilk and stir just until a moist shaggy dough comes together. Chill again for 10 minutes. Generously dust a work surface with flour. Scrape the dough onto the surface and dust the top with more flour. Using floured hands, gently pat the dough into a 1 inch thick rectangle. Cut into biscuits (about 8). Put on a baking sheet about 1 inch apart. Bake until the biscuits have risen and are golden brown on top. (About 15-16 min.) Scribd: (audio book library)- https://www.scribd.com/gatx/aj568n Get 25% off on Luli Bebe with this link: http://lulibebe.refr.cc/meganf Get the cutest modest clothes at Inherit Clothing Co. You get 10% off through this link: https://a.marsello.com/l/5eaf301db407890f2c1cc1bf Contact/Collab: meganfoxunlocked@gmail.com Follow us on Instagram: https://www.instagram.com/meganfoxunlocked/https://www.instagram.com/jaynalynnhandmade/https://www.instagram.com/honeyimhomemaker/ Megan's phone loop: https://amzn.to/3vYL0c5 Jayna's watch: https://amzn.to/3MXAwza Jayna's watchband: https://amzn.to/3ypDb0o Light: https://amzn.to/3FqU9x7 Chairs: https://www.walmart.com/ip/SINGES-Acc... Dry beef gravy: ¼ lb. dried beef 2 tbsp. butter 3 tbsp. flour 3 c. milk Salt Pepper Season salt Melt butter in hot pan. Saute meat shreds in butter. Add flour and toss. Cook just til flour becomes transluscent. Sprinkle with seasonings. Add milk. Cook on extra low until milk is thickened. Eat with homemade buttermilk biscuits or over toast! --- Support this podcast: https://podcasters.spotify.com/pod/show/megan55969/support