Podcasts about saute

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

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

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.

Samedi 14 Décembre 2024 : Auchan de Tours Nord – Indre et Loire.Opération de communication de la Confédération Paysanne 37. L’action : Sortir des caddies de produits alimentaires de première nécessité qui seront donnés à des assos d’aide contre la faim. Objectifs : Communiquer sur les rackets dont sont victimes les paysan.nes qui ne s’en … Continuer la lecture de « La Conf’ saute sur Auchan – Opération caddies gratuits » Cet article La Conf’ saute sur Auchan – Opération caddies gratuits est apparu en premier sur Polémix et la Voix Off.

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

Aujourd'hui dans le BOOST ! :  Quelles sont vos peur absurdes ? «Flo jase d'auto» : Comment bien choisir ses pneus d'hiver ? Capitaine Morgan nous explique pourquoi son engin est devenu une figurine de collection... Il appelle la police pour la raison la PLUS RIDICULE ! Bonne écoute :)

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

Ya'll gonna learn today! After a wonderful little chop sesh Dani D and Saute discuss movies revolving around school, some of our favorites and of course hit you with some fantastic recommendations. LETS GET IT!

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

Dani D has made it CLEAR. She is an X-Men. She has brought peace back to the world and now she sits down and recaps Battle of The Movies, in case you've missed our live Instagram events. Saute may have gotten some revenge from The Magic Cut by diving into some Martin Scorsese conversation. We chop it all the way up in this one. LETS GET IT!

Dans ce nouvel épisode, je pense que c'est nécessaire de t'expliquer que même si j'ai pris certaines décisions, la suite m'a fait peur parce que je savais ce qui je voulais devenir, mais je ne savais pas par où commencer et comment faire ! Je pense que la peur et le doute font partie du processus et vaincre ma peur, c'était ma manière à moi de prendre ma REVANCHE :) 

When Steve Lawson, a degenerate misfit, falls in love with cooking despite his initial dreams of becoming a business marketer, he finds himself addicted to the camaraderie, self-accomplishment, and the pressure of working in the grueling, chaotic environment of a restaurant kitchen.After starting as a dishwasher in a cool new spot, he quickly moved up through the line and fell in love with the job. After a busy shift, he realized this was what he wanted to pursue for the rest of his life. During the holidays, he found that the clientele could be grumpy, but he and his fellow cooks and chef found time to enjoy each other's company and get through the shift together. Despite the pressure and long hours, Steve found that the camaraderie and constant challenge of improving his craft kept him coming back for more.In this episode, you will learn the following:1. Exploring the unique camaraderie between cooks, chefs, and those in the restaurant industry; 2. Understanding the journey of a chef, from dishwasher to sauté chef, and the passion that inspired the transition; and 3. Examining the difficulties of working during the holiday season, from the perspective of a chef in an open kitchen.Other episodes you'll enjoy:The Lady Line CookAustin MaynardAriel GuiviConnect with me: Instagram: @insidethepressurecookerYouTube: @insidethepressurecookerTwitter: @chadkelleyPatreon: @insidethepressurecookerWebsite: https://insidethepressurecooker.comFeedback: Email Me!Loved this episode? Leave us a review and a 5 star rating on Apple Podcasts or Follow Us on Spotify or your favorite podcasting platform.[00:02:38]All right, Steve. Tell everybody. Who are you? Hi, I'm Steve Lawson. I've been cooking for about eight years.[00:02:46]I really enjoy it. And besides cooking, I just hang out with friends and just be me. Just be you. All right, so you've been cooking for eight years. What got you into cooking?[00:03:00]I worked in fast food first, and that was just a bullshit high school job. And then there's a cool new spot opening up in Denton, one of my buddies is going to be a buster up there. And he said they were hiring and paying pretty well, so I was like, I'm going to try that. I'll be a dishwasher. And cooking was never supposed to be my ideal job, but I ended up falling in love with it.[00:03:25]What was your ideal job then? Just working in an office, I guess. We're business, marketing. Marketing, okay. Yeah.[00:03:36]You went to school, right? You got a degree? Yeah, I did go to school. Okay. No degree.[00:03:40]Oh, no degree. What were you studying before that then? Business and marketing. Oh, business and marketing. So you just wanted to get into business and Marketing?[00:03:47]Yeah. Okay. I want to own my own business. I don't know what, but something. All right, and then you just kind of fell into cooking then, huh?[00:03:56]Yeah, I started dishwashing. Got a lot of prep thrown at me. Like, not a lot of prep, but a lot of bullshit prep, like cutting fries and making little sauces. Eventually moved up through the line up to sushi, and I really enjoyed it all. Nice.[00:04:16]How did you know us for you then? I mean, you were going to go to school for marketing. You're in business, you thought there was something there, otherwise you wouldn't have. And then you just kind of fell into cooking. Just literally fell into it.[00:04:31]How did you know? I guess after the first couple of years when I got on the line, I noticed a lot of people were like me, just like kind of degenerate. I've always kind of been a degenerate a little bit. And I was like, all these people are really cool. I can go out and have some drinks.[00:04:50]I was always with my friends, so that's why I enjoyed it. And then that made me love the job. Okay, so is that what you're going to it for every day then? It's like the camaraderie of it all. The camaraderie back then, but now I take it very seriously.[00:05:08]Well, we all kind of take it seriously. The camaraderie kind of gives you an almost an excuse and why you enjoy it, but even then there's that. It keeps me coming back. Yeah. All right.[00:05:26]Is there a specific moment that you can think of that you are just like, fuck, yeah, this is it. This is fuck the business, fuck the opening, all the other stuff I wanted to do. I'm cooking. I'm going to be a chef.[00:05:41]I guess my first busy night on flat Top or Saute. Slinging out a busy shift flawlessly is one of the best feelings in the world. And then I was like, this is for me. I think this is what I want to do for the rest of my life. Nice.[00:05:59]Just getting your ass kicked one day and you're just like, this is it. I want more of it. Yeah, this is fun. I mean, just the self accomplishment. All right, and the fact that you can always get better at it.[00:06:13]Yes, absolutely. I love that. And it's so earlier, we kind of talked offline. I asked kind of what inspired you, and you said yourself to get better. You're always after that chase to get better.[00:06:32]How are you working on that right now? I just go into work every day and try and get better at what I'm doing. I'm working saute right now at the place I'm at, and I just try to make every dish better every time I go in. When you say better every time, translate that you're following a specific recipe, right? Oh, for sure, yes.[00:06:55]But just making sure it's consistently plated every time, garnished the right way and looking nice, and also efficiency and speed at it. Okay. Do you do anything at home or when you're not at work to kind of improve yourself with that? I've been trying to cook more at home, and I feel like cooking at home helps you be better at work. It's sometimes hard, though, just like for everyone else.[00:07:22]Sometimes you just don't want to cook. No, no. Yeah, I get it. Even here for me with my wife and all her friends are like, oh, you must cook all the time. I mean, I do now, but back up until a few years ago, no, I never cooked at home, and it was just like, Cobblers son has no shoes, so I get it.[00:07:46]When I was cooking full time too, I think I'd come home, my dinner would be like, a beer and an easy mac for sure. Or just, like, fast food or ramen or just like, sometimes no food at all. Yeah, because I would remember you cook all day, and you've got the adrenaline, everything's going. You finally leave, and then it would take me about half an hour or so, 40 minutes, and then all of a sudden, I'd be like, fuck, I'm hungry. I realized I hadn't actually eaten anything, and then that's when I'd pick up fast food and, yeah, the healthiest diet ever, for sure.[00:08:25]So what else inspires you? There's got to be something out there that you're just like, man, this is awesome. I love this. I mean, you're chasing a dream now. In a period of eight years, you've gone from dishwasher to a souf.[00:08:39]I mean, you're as a soup at a pretty high end hotel in Dallas. So, I mean, you're doing a lot of things right. What's pushing you more to I like it. It comes back to me being better and just, like, going to the next level of cooking. I've done the approachable fine dining.[00:09:00]Now I'm pushing for the fine dining. That way, I'm pretty well rounded in all aspects to be an actual soup chef. Approachable fine dining. That's the first time I've heard that term. Yeah, it's what my chef said it, and honestly, it made, like, perpetuity.[00:09:18]It's right there on the bubble of being fine dining, but it's not like I don't know, it's normal people. It's not pretentious. It's not pretentious. Yes, I got you. So, I mean, it's great food, presented well without the pretentiousness, but probably the fine dining price tag.[00:09:35]Exactly. It's still very expensive. Yeah. Okay, so let's talk shifts. This is probably at the hotel as well, the shift that no one speaks of.[00:09:46]Now there's probably plenty of brunt shifts that you can recall for sure, but what are some other nightmare shifts where you're just like, I just don't even want to revisit those anymore. Honestly, I worked every holiday last year, like Thanksgiving, Christmas, Christmas Eve, New Year's, Valentine's Day, and Thanksgiving and Christmas shifts were like the saddest and roughest shifts I've ever had in my life. Just because it's all these lonely people coming out to eat because they don't have any family to go to or whatever. And also everyone I don't know, I feel like the worst people come out. Really?[00:10:27]Yeah, it was not fun. We also did over 500 coverage. God. So it was just busier than shit. And the clientele there is just they just weren't happy.[00:10:42]I get it. Obviously Christmas and I was by myself mentally. You're going to be not in the greatest of places for the most part. Everybody's used to spending some time with family. Exactly.[00:10:55]But did you have a lot of single diners or was it smaller groups? We had a lot of couples. We had a couple of single diners and we had a lot of families that seemed like they just did not enjoy each other's company. Kids. That's called the holidays, man.[00:11:13]Yeah, for sure. But I don't know, I grew up holidays being the whole family together and having a good time and not like it might have been a facade, but it was still fun. No family. It's always great to get back together with some family for a period of time. But my grandmother had the greatest quote, family is like seafood.[00:11:42]After about three days, they start to stink for sure. But yeah, even then, that was back when we all kind of lived in the same area where I grew up in California. Now we're kind of spread out a little bit, so usually there's more traveling that's involved. So if it's us staying at my in laws or if they're coming up to here, yeah, everything works out well, and then all of a sudden it's like, all right, time for you. Could I please go home?[00:12:11]Yeah, just you could tell it starts working on my wife's nerves and I'm like, oh man, something's going to happen for sure. Did you guys run like prefix during that time or was it just still full menus? It was like partially full menu. We have like a special dinner plate and a special Thanksgiving plate. So you're still serving Thanksgiving dinner then?[00:12:34]Yeah, but it was a little bit more like we did like a turkey rollad with some nice cranberry sauce and like glazed carrots and pumpkin or like sweet potato puree. I got you. You've got a little yeah, for sure. And Christmas, we just did a bunch of specials. I got you.[00:12:55]I did a couple of pasta specials. Like a duck ragu and pasta special. Man, it just seems odd that people would be so grumpy during that time and just working. I mean, I understand why that day would suck to work with, especially you being a football fan and missing your Cowboys during that day, for sure. But I know in general, during the holidays, people seem to be grumpier.[00:13:26]I know comps and complaints always went up for this time of year, but it seems like the day of at least people would kind of just get through. I mean, you would think so, but honestly, Thanksgiving was the worst. Christmas wasn't as bad, but Thanksgiving was for sure one of the saddest days I've ever worked. Yeah, that kitchen was an open line so you could see everything, right? Oh, yeah, that is sad.[00:13:53]But on the bright side, me and the cooks and the chef all had a good time because we're not going to be miserable. We're working. We're having a good time. It was a hard shift, though. Did you know that you're going to be that busy?[00:14:08]Were you able to prep for it? Or was it just like, oh, shit, what just happened? We didn't know exactly how busy we were going to be, but we knew we were going to be busy. But it was definitely unexpected on how busy we got. And also it didn't help because the front of house was doing all that whole flat seating shit, like where they sit the whole restaurant once, which was not fun either.[00:14:32]They're just trying to keep it interesting for you, for sure. Right around 1230, man, the whole restaurant was full and there was no food out there. Yeah, no, there's I would I don't know if you've learned this yet, but whether it's you're in the kitchen or if you're in the past where you just listen to the dining room and the louder it gets in the dining room, the worse it's about to be in the kitchen. For sure. Right?[00:15:01]Because if it's loud, it means people are talking, having a good time, but they're not actually eating. When everybody is eating the decibels drop, it gets quieter. So it's one of those you learn to listen to that kitchen to kind of forecast your shit moments. It's like, hey, man, you hear a lot of noise, start bringing some shit in. We're not doing anything right now.[00:15:25]It's even worse than when you're in an open kitchen because you can see it happening. At least when you're in the closed kitchen, you can kind of like it's a little bit more of a surprise. Whenever it's open, you can see all the servers go from table to table writing down a bunch of stuff and then go on the computer and just read it all in at once.[00:15:44]The joys. The joys. Well, at least they weren't doing it all. I know everybody now wants to go to using, like, handheld devices, mobile devices, to order stuff to save servers time running back and forth. And the part that I don't like about that and I know you weren't doing that at the hotel.[00:16:05]I don't think they were, but I know that was something we dealt with, building restaurants with that group. But that time where the server stops and walks away kind of creates like a natural what do you want to call it? Buffer barrier or something? Time gap? Yeah, at least a good five minutes.[00:16:24]You know, not even that, you know, but it's something as opposed to just someone just standing there typing send, type, send, type, send, and all of a sudden it doesn't stop and it's like, okay, listen, this isn't fucking Chickfila, right? We're cooking food back here. Yeah. Not even cooking it, but then plating it and plating it properly. This isn't just scooping shit onto a plate and sending it out and four different versions of a mash.[00:16:53]Like, no, all this stuff takes time to do well and execute well. So, yeah, I couldn't stand that. It's the same thing, like, hey, man, how fast can we get this out? And it's like, that's not the point, right? Yes, we want to create an experience for the guests.[00:17:11]We don't want them to sit there for 3 hours. But there's a realistic time frame that we can make this all happen in. And yeah, this isn't a fast food nation. And the other part, even though Chickfila, they do all that stuff and everybody raises about them, they're not that fucking fast. And they only have two things.[00:17:32]Fried chicken, real chicken. Wait, I'll add salad on there. There's three things. They're french fries. Oh, so I'm a bitch.[00:17:39]French fries. All right, we're up to four, right? That's it? Really? That's it.[00:17:44]And I mean, they're not cooking to order. It's ready to go. There's mass amounts of it. Yeah. And it's not like they've got such a huge menu that you can order something and then modify the fuck out of it.[00:17:56]It's like, do you want your sandwiches pickles or no pickles? How many tickets trips do you want? Three or four? Yeah. And so even with that, they're not that fast.[00:18:08]So what makes you think that we can apply that same thing to a restaurant? You can't. The place I'm working right now, that's what they're ideal, is, like, having food out within ten to 15 minutes, which I try to do, but when we have a rail full of tickets, I can't do that. Well, nobody can. No, realistically, that's like, okay, if you've got a couple of tables in and you're not doing a whole lot.[00:18:39]Depending on the menu. A ten to 15 minutes pickup for an entree is potential. Right. There's potential there. But once again, it depends on the menu, how you execute it, the size of the menu.[00:18:55]But at a certain point, it changes as the more tables come in and the more tickets start lining up. Yeah, that ten to 15 minutes starts dragging out. Now you're eleven to 16, now you're 20 or 30. Yeah, potentially. I mean, obviously once you get into that 30 minutes range, it's just like, oh shit.[00:19:17]But then again, that also needs, hey, give us some help, seat a little bit differently. You see a hole in the ground, don't just stick a chair in there. For sure, kind of create a pattern. And it makes it easier for everybody because otherwise you've got that hill where the service gets slammed, then the bar gets slammed and the kitchen gets slammed, and then the service gets slammed again. And it's just a constant cycle.[00:19:47]It is so much that vicious cycle. And then everybody looks around at each other like, what the fuck? And then all of a sudden you find out that the guests didn't have a good experience, everybody's hurried, and you did three quarters of the sales that you thought you could do well. Servers are so busy, they're not trying to sell or upsell. And when they're also hurrying and the guest feels hurried, they'd order differently.[00:20:15]Right? Maybe the server couldn't get back to another round of drinks. Like, there's so many different variables to it. So it's like just mellow things out, create a flow, and all of a sudden everybody's going to have a better shift, the food is going to be better, the service is going to be better, the guest is going to have a better experience, and the restaurant is going to bring more cash. Yeah, as long as if you're on a consistent set of flow and you're all working together, it's better for everyone involved.[00:20:43]Always the guest, you the bartenders, servers, host. If you're all working together, it's always better. Yeah. Communication is key. Hey, thanks for listening to part one.[00:20:54]Part two will be coming out tomorrow. Keep an eye out for it and. Don'T forget to rate and review us five stars. And if you don't want to put five stars, just don't leave anything.

Let's talk! LISTEN ON APPLE Listen on Spotify YouTube Before we get started, I just want to say the biggest thank you from the bottom of my heart for sharing these podcast episodes with your adult ballet friends, for starting conversations on these topics, and for being here with me on the show.Since starting this season of the podcast, I've received so many messages from adult ballerinas like you telling me that they had been feeling so alone in their journey of navigating the wild west of adult open ballet programs, feeling stuck in their progress, or sometimes the only adult dancer in their small town, and that even just hearing the podcast episodes helped them feel less alone and more motivated than ever to keep going.Right now, it can feel lonely or frustrating and it can feel like you're left to your own devices to navigate your ballet journey. You never know who is suffering silently in your ballet classes or in your circles of ballet friends, so sharing an episode with them can help them feel supported in their ballet dreams. You might just be a part of helping someone stick around for just a little bit longer with ballet.So truly, thank you for being a part of this movement, for encouraging your ballet friends, and for paving the way for adult ballet. We are dancers, and there are so many more with undiscovered or unfulfilled passions. Alright, let's get to it. Today on the show, let's dive into Facet #2 - The Breadth.Components of BreadthThis facet is the breadth of vocabulary in ballet and how we move our bodies from foot to foot across the floor and throughout space. Within this facet, we have 4 components: Vocabulary - what the ballet steps areThe grammar of how the steps fit togetherPicking combinations up quickly in classMemorizing an excerpt of choreographyLet's talk about what each of these are.First, ballet steps. There are about 300 ballet steps to learn, maybe more or less depending on how you count a “step” versus a variation of a step, but either way, it's a finite number of steps. At a certain point, you've reached all the ways that you can possibly move your legs with external rotation (aka turnout).Within a given ballet step, for example a tendu or a pirouette, there are two types of things to learn. One is what a step is, which is what I'm talking about here, and the other is continuing to execute and perfect it. It's one thing to know what the step is, and another to execute it with increasing levels of technique. We'll talk about Facet #3 about Depth of Technique and how to execute the steps more and more correctly on the next episode, but on this episode, we'll focus on knowing *what* the steps are.Second, ballet grammar. This is how the steps fit together. Just as English has a structure and certain words do or don't go next to each other, so does ballet. For example, depending on where you're standing, in B+, 5th position, on 1 leg, etc, there are certain steps that belong next to each other and others that don't.Third, picking up combinations. This is a special skill for ballet class only, not for the stage, where you can listen to a teacher demonstrate (or sometimes only verbalize and do hand gestures), and then memorize the combination quickly to do it right then and there. This is a skill. Yes. This is a skill just like all the rest of the skills we'll talk about here. In the same way that a sign language translator gets better and better at holding past words while translating the current words, this is a skill that gets better with practice.Much of this skill has to do with understanding the structure of how exercises are put together and created. Ballet choreography is not arbitrary, and once you figure out the rules, the memorization becomes easier (note I did not say “easy” -- just “easier”).Fourth, memorizing choreography. This is different than picking up combinations in class. Memorizing choreography is learning a set of combinations for an exam, or learning a variation to study for many weeks or even to perform. This is longer-term, and has less to do with patterns and structures of ballet class exercises and more to do with repetition and practice.How to learn these componentsOne and done! Check it off and you're doneThe facet of breadth is a unique facet, in that it doesn't require as much maintenance as the other facets do once you learn it. It's a “one and done” type of thing, especially when it comes to the vocabulary and grammar. Memorizing choreography & picking combinations up quickly do require a bit of maintenance to keep practicing, but the vocabulary & grammar of ballet? Not as much.To be clear, the “one” in “one and done” could still take many years to learn all the steps and how they fit together, but one day, you'll find that you have learned the steps, and you'll know the common patterns of how the steps go together. In juxtaposition, as we'll talk about in future episodes, technique, strength, flexibility, and artistry are fluid, your body is constantly changing, you're working on them every day, and you're never “done.” Every day, you hit the barre and get to work on all of the technique, and you can't “check off” these items. But, arguably, you're “done” learning new vocabulary and new patterns at some point. Just like a language — you can memorize vocabulary, and once you know it, you don't need to re-learn it or even do any focused practice on it, it's just there. But, once you know the words, you can always continue to work on how to make your writing more fluid, more expressive, more concise, or your handwriting more neat.Learning & teaching the vocabulary & grammarSo how do we teach the vocabulary, patterns and grammar, and how do adults learn it? This is a really interesting question, with an answer that might seem obvious, but is actually quite a bit more complicated. It would perhaps seem like in Adult Ballet Utopia, where the responsibilities of adult life were simpler and you could have a long-running class with the same teachers and the same students week to week for a span of years, you could simply learn the steps from A-Z, spending a few weeks on each step, in a neat and tidy order.But, I've found from my 3 years running the Denver studios which were structured as close to Adult Ballet Utopia as possible, that learning vocabulary in a cohorted group class setting is still quite challenging, because the learning process is so vastly different among a group of adults.First of all, beginning ballet as an adult is a way different experience than that of an adult returning to ballet. I've seen dancers return to ballet from 30 or 40 year breaks, and their body still remembers a pas de bourrée and balancé and the mechanics of a pirouette. It's like music, where even if you haven't heard a song for 10 years, when that song comes alone, you can sing along and magically somehow all the right words come out, even though you don't consciously remember them and probably couldn't cough them up without the music playing.Often we find these two groups of people, the beginner adults and the returning adults, in the same classes, because adults returning from a break will want to work back up their stamina, strength, flexibility and memorization skills and a beginner class is a good place for that. But their needs when it comes to this particular facet of learning vocabulary & grammar are so broadly different.Within the vocabulary & grammar component of Breadth, I'd say there are 5 levels of “knowing” a step or a pattern.Never heard of itKnow of it / remember seeing itThe mind knows it but the body doesn't always cooperatePretty good with it, and can put it together within a combination without too much effortDon't need to think of it anymoreOften, returning adult ballet dancers start around level 3, and sometimes level 5. But new adult beginners all start at level 1, “never heard of it”.As I said, this facet of Breadth is quite unique in that it is a “one and done” type of a thing. Going through levels 1 and 2 of vocabulary & grammar again is quite boring, unnecessary, and for the most part, unhelpful. Once you've learned what the step is, you're done.Teaching steps & grammar is one of the hardest things to do in a mixed-level environment, which is in part why I think so many open classes gloss over breaking down the steps and expect you to just fumble along until you pick up the steps. Some things are easier than others to teach in a mixed setting. Teaching technique to a mixed level group is actually quite a bit easier, because you can challenge the advanced dancers with more advanced technique within any combination. At any point in a dancer's journey all the way until the pro level and beyond, a dancer can continue to learn more from the fundamentals of technique. Simply standing in 5th position focusing on technique & muscle engagement is a full-body workout at any point in your ballet journey.But, to spend 20 minutes slowly going back and forth to teach pas de bourrée, and half your students already know that step, they're going to get rightfully bored really quickly and you'll feel the pressure to move on. When the room has mixed knowledge of steps, then it's really difficult to keep the people engaged and challenged who already know the step while going slowly enough to challenge the people who don't know it yet.Think of a writing class in which half the class was native speakers and half the class was learning the vocabulary for the first time. Half the class needs to simply drill the vocabulary and learn to spell the words, while the other half can work on putting sentences together. Teaching vocabulary is really hard because you can't keep everyone occupied while you're teaching left / right / left.There needs to be a separate place for beginners to learn the vocabulary & grammar of ballet versus people starting back up again, or who have already learned the vocabulary at approximately level 3 of mastery.Additional skills needed to learn the grammarEven within a group of adult beginners, we have a wide range of starting points. There are many skills required for putting together the vocabulary & grammar. First of all, executing much of the steps and footwork requires being able to balance on one leg and transfer your weight from one leg to the other. If you've started dancing as an adult, you may well know that this is actually not as easy as it sounds. If you're off balance and trying to learn a step, your mind will be so consumed with the anxiety of falling over, that you won't be able to think clearly about the footwork. Additionally, if you're falling in one direction or another, your body will naturally put your foot down to try to save you from falling, which will make it challenging to learn footwork. For example, if you're learning a pas de bourrée which is 3 definitive and specific steps, and you fall over and put your foot down, now you'll be mixed up as to where you were supposed to be in the step. Or if you do a glissade, and you're falling backwards, it's going to be challenging to know where to put your second foot, because your natural tendency will be to put it in the back to save you from falling, but in reality you need to put it in the front in most cases. So your balance affects your ability to learn footwork, because those natural reaction centers will fire up and mess up your efforts.An adult getting started with ballet who struggles with balance will take quite a while longer to learn footwork than one who doesn't, because they're *also* learning the skill of balancing at the same time. For some, the skill of balance might already be at a higher level from a different set of life experiences such as ice skating, gymnastics, a longer time spent crawling as a child, or other dance styles, so picking that up might come more quickly.To the person struggling with balance, it might appear that they picked it up immediately, but what you didn't see is the behind-the-scenes work where those pre-requisite skills were already learned in a different context. Second of all, adults are often coming to a program from different ballet programs all over, so what one person knows after 1 year of dancing is widely different than what another knows after that same year. One school might teach pirouettes in the first year, whereas the other might wait 2 years. To assemble adult ballerinas from different programs into one place is challenging.Third, body dyslexia plays a massive role in the speed of learning new vocabulary. I touched briefly on body dyslexia in a previous episode and received a flood of messages from dancers who felt understood, so it's worth mentioning again in a bit more detail. Body dyslexia is a term I made up from what I observe with adult dancers, but it is a real thing. This is where a dancer doesn't respond to the same directional cues, such as left and right, up and down. This makes footwork like waltzing and glissades challenging, turning directions and rond de jambe directions difficult to remember, and sickling & winging of the ankles challenging to feel. These dancers often need to think about moving in relation to themselves, such as “backwards” or “turn towards your back” or “step down.” This dancer often has a huge amount of anxiety from years of messing things up and being chastised in class, or having teachers get frustrated with them.This anxiety (and really any anxiety) takes up a huge amount of mental space, and causes you to almost black out or blank out. This happens to all of us with petite allegro, pirouettes, pointework, fast frappés and more, where we panic that we won't get the steps right or have that anxiety creep in. This anxiety makes it impossible to use that incredibly powerful tool in your head to help you.So for this dancer, they need special training in a very patient environment with a teacher very willing to experiment with different language and cues with zero frustration. This dancer also needs cues to remain calm, breathe, and keep the mind present and focused in order to actually think clearly.This dancer will often report that they're overthinking it and need to just let it flow in order to get the steps, but that's often not quite what they actually need. We need to think thoughts like step left, step right, turn behind yourself, finish facing the corner. Your amazing brain will help you through learning and mastering the steps. Where the overthinking comes in is really the racing panicking thoughts. Step left or no wait do I step right, you're wrong, you won't figure this out, you're getting it wrong, you're messing it up, why can't you ever figure things out, it's not even that hard to do.We need to train the mind to be able to think clearly about what to do without panicking that you're messing it up.Fourth, body awareness is vastly different between adults. Proprioception is the technical term for this -- the ability to internally know where your body is in space. Several factors impact this, such as hypermobility and very flexible joints, pregnancies that can cause changes to those deep core muscles, skipping the crawling phase as a child, vertigo or other balance issues, ankle sprains, scoliosis, car accidents, and more.Adults starting with less proprioception will have a harder time knowing which foot to step on next, because they'll be less aware of which foot is in the air or where that foot is exactly to step on.And finally, if the dancer has very strong pattern recognition skills or has ever learned a second language, picking up the patterns, reversing combinations, and putting together the grammar of ballet will often come a little bit easier.Not to mention, some people have a higher tolerance for feeling lost, whereas others strongly dislike the feeling of being a hot mess and prefer to take the time to organize themselves.All in all, there are many additional skills to learn in order to master vocabulary & grammar. Kids surely have differences, too, when they come to ballet class from the beginning, but for adults, the gaps become quite a bit wider, as we fork off and our life experiences over many years will cause the gaps to widen. This means that a room full of beginner adults is a group of very different levels.In all cases, we all need to learn these other skills of balance, coordination, spatial & directional awareness and pattern recognition. It's a matter of if we are using ballet to learn them, or if we have already learned them in another way. My point is, no one skips learning these skills. It will just affect how long it takes to reach different levels in ballet, whether we are learning these things *in* ballet class, or if we've already learned it elsewhere. As you look around the room, don't compare yourself to the progress of another dancer. You all have the same skills to learn, it's just that you might not have seen your classmates learn some of those skills in front of your eyes.MemorizationI want to touch on the last two components of this facet of Breadth. Let's talk about picking up the combination quickly in class and memorizing combinations for longer-term projects or performances.These are really two different types of memory.Let's start with picking up combinations quickly in class. For any of the musicians out there, this is similar to sight-reading, in that it is a very different skill than working through the same piece for a long time. Or for people who wait tables, this is like if you forgot your pen and paper, and you have to remember the order for long enough to get back to the kitchen and relay it.It requires you to be able to think quickly, adjust to quick changes, and anticipate what's coming next and hold a bunch of information in your head while having to think of other things like music and technique. But, what helps the most in picking things up quickly is understanding the grammar of ballet, the patterns and the structures of how it's put together.The way ballet class is put together is not arbitrary. What we are doing at barre, order of exercises, and how certain steps go in a specific order to warm up your body, activate the deep ballet-specific muscles in a methodical way, and stretch and strengthen throughout class.We want to be able to recognize patterns in choreography, and understand how the combinations are put together so that we can understand more and memorize less. Combinations are most often structured in sets of 8 counts. For example, a tendu combination is often 32 or 64 counts, with another 16-32 counts of stretches at the end. For a 32-count tendu combination, we could think of this as 4 sets of 8. So if we had 1 pattern that took 8 counts to complete, for example 3 tendus & 1 demi plié, we could repeat that pattern en croix and end up with 32 counts. Now we don't have 32 counts to memorize, but instead we have 1 8-count pattern to memorize, and then secondarily we are memorizing the directions to apply this to.The auxiliary skills and information that we want to practice that will help with this are:Be able to recite the general structure / order of ballet class. If you're finishing tendus, knowing what exercise is likely to come next.Be able to take a single piece of choreography and apply it to the en croix directions.Be able to reverse a combination either front to back at the barre, or left to right in the center.Be able to get lost and know how to pick it back up again.Maintain focus during combinations, think clearly during fast combinations, manage anxiety to keep the mind clear, calm and focused.To take it to the next level, being able to design a barre combination is a great way to solidify your understanding of the patterns as well.The facet of musicality, which we'll talk about a little later in the season, can really help with memorization. When you reach a high level of musical understanding, you will able to listen to any song and know what count it is. So if you got lost, you would know when “count 1” was in order to be able to pick back up again.Our goal is to have the combination become secondary, so our mind can think of other things. In order to free up mental space to work on the other facets such as technique, artistry, port de bras, and more, knowing the combination will eventually need to fade away from being the dominant thing you're thinking about throughout class.As with everything we've talked about, there are a whole host of skills here that we all have to learn. Some of us learn these with ballet as the catalyst, and others learned it before the ballet studio. You can learn these things with meditation and focus work, with memory games, with sudoku or logic puzzles for pattern recognition & reversing, or by learning a second language.Whether you learn these types of things elsewhere, or you learn them in the ballet studio, we all have to learn them!And finally, the last little component, of memorizing longer combinations or choreography. Especially with choreography, there aren't quite as many patterns or as rigid of a structure as class combinations have, so much of this is practice and repetition to really get the movements into your mind and body. Writing the combinations down is also extremely helpful to helping your mind focus on the transitions, the footwork, and the port de bras details. Finally, a very popular and common tactic is to go to bed visualizing yourself going step by step through the movements and choreography to help your mind memorize and grasp the steps.Missing Pieces in Adult Open ProgramsWhat are Adult Open Programs Teaching? What are you getting in class, and what should you seek outside of class to reach your goals?Most adult open drop-in programs focus only on one individual component of the facet of breadth -- which is picking up the combinations quickly. They generally expect that dancers are already at levels 3-5 of knowledge of the vocabulary, don't explain the grammar & structure, nor do they practice memorizing choreography for a longer period.Why? It's complicated. As I mentioned earlier in the episode, covering levels 1 & 2 of vocabulary & grammatical structure of combinations in a mixed-level class is really dicey when you're trying to keep the whole group happy. It is quite boring for people already at level 3, so the safer bet is to just assume people are there already, and let the newcomers fumble until they pick it up.Additionally, it's actually a pretty specific skill to be able to teach footwork to someone who's at level 1 of knowing a step, especially when there are people in the class with different learning styles or who don't respond to the usual “left and right” vocabulary. For many ballet teachers who've been doing ballet their whole life, to break down a step into its micro components can be really difficult. If you've been doing ballet your whole life, and have only trained to teach kids who already know the steps, then translating those teaching skills to beginner adults who don't know the steps isn't always an easy transition.As for the structure, again I think it's one of those things where if you've been living and breathing ballet, it will feel so obvious to you that you might not even think to stop and point out that combinations are in sets of 8, or the methodology of how to reverse something, or explain the different en croix patterns.And, why don't open programs focus on longer-term choreography? The nature of an open program means you have different people week to week, so if you keep the same combination over many weeks, new people coming in and out will cause you to re-cover a lot of material. But, on the other hand, wrangling a group of people to come to anything longer than a 3-week series is near impossible. Most programs that last for much longer than that will see quite a high attrition rate in the latter weeks. Life is complicated for adults.Level & Drop Off GapTherefore, teaching only this one hyper-specific component of the Breadth facet results in an interesting level gap and drop off point. The dancers who come in not knowing the steps might feel befuddled and just drop out immediately and not come back. But those who do muddle through and manage to piece together what's going on will reach a point where they will get bored and feel like they've plateaued. This is that “3-year” dropoff point that we see among advanced beginners that I mentioned in an earlier episode. Here's why it happens.Once you're done learning the combinations in your adult open classes, it will feel like you're “done” with that level and you'll get bored pretty quickly. Revisiting and continuing to practice the same vocabulary and patterns without also having a technical layer to dig into is pretty boring.So the dancer braves the gap to the next level and gets started on the new higher-level steps and patterns. But, in this case, they've most likely missed the technique, as it's not often taught in open programs. The most ideal path is to learn the vocabulary & patterns of a given level, mastery of the steps & grammar. Then, now that the mind is cleared of thinking of the combination and free to think of other things, now it's the time to layer in technique. What muscular cues should you be giving to your body? How can you engage your rotators to hold your standing leg turnout? How can you keep your posture even during fast combinations? What are your fingers and toes doing? When the combination takes a backseat is when we can turn our attention to technique, artistry, and improving in other areas. We should spend time layering this in before going back into that mental state of confusion over steps. Working on breadth and depth are mutually exclusive. Each of them take up a lot of mental space at level 1. So once we have mastery of some breadth, it is time to work on technique.But, if this technique is never layered in, then the boredom will have you seeking out the next thing to work on, which in the absence of technique, will naturally simply be more breadth. After a while of only learning breadth, the more advanced steps won't actually be successful without the technique. Pirouettes won't be landed. Legs won't go any higher. Saute de chat's and split leaps won't split.And then, we get the common 3-year dropoff point of adult ballet dancers. The dancer knows what to do and they can keep up in class, but their body and muscles haven't learned how to do it. The dancer gets frustrated, maybe assumes that they can't learn these things because they haven't so far, and they keep going to the same class and see no progress. So they leave ballet.So, what's the solution?I know you're itching for a solution at this point, but stay with me while I keep laying out the facets. I want you to have a really solid lay of the land, deeply understand the challenges with how the adult ballet world is what it is, and why I don't think the solution is to make it exactly how kids are trained.In the meantime, I'll leave you with a little bit of hope ….If you learn things in the wrong order, will you get permanent bad habits and be forever lost? If you're in a class where you are only getting breadth and no depth, do you need to give up now and quit forever.If you've been following me for any length of time, surely you already know that my answer is no, not all is lost! To be honest, I've seen it all, ranging from all the extremes. I've seen dancers who knew every step in the book but didn't even know there was technique to be learned or that they should even be thinking about muscle activation. And I've seen dancers who were trained as children, working on technique exclusively for years before being allowed to layer in any kind of breadth of steps.I've seen self-taught dancers who learned from videos, and I've seen dancers who were too afraid to practice on their own and only danced with a teacher present.And, I've seen it all work. So, as much as us black-and-white ballerinas want a definitive answer and like to know the right/wrong way, the answer is truthfully that as long as you pick up all the pieces somewhere along the way, you'll be fine.There are more efficient ways to go about it that I'll lay out, but as long as you keep going, know which pieces to seek out, and seek them all out, you'll get where you want to go. I have no doubt.Next week, we'll dive into Facet #3 - The Depth of Technique, all about how to take a step that you know, and execute it with more and more technique.Until next time, happy dancing :)

Faaamanatu sootaga a Samoa ma Korea i saute.