Podcasts about savoury

This week on Who We Are Now's bonus episode we're live on location with Richard and Izzy as they tackle their hardest mission yet... pancakes! As they whisk and flip, they consider key points from this week's episode with Tim Spector OBE. Do we all look after our health enough? Why do we always end up on the bottom of the priority list? And most importantly... who will flip the best pancake? All that and more on this week's bonus episode. Listen on Global Player to hear the next episode a whole day earlier than anywhere else. Download it from the app store or go to globalplayer.com. Have a question for the team? Email whowearenow@global.com or join the conversation on Instagram @whowearenowpod.

Haily Sundet, our Froggy Wine Specialist, of Republic National Distributing is back with another episode of Wine Wednesday. Wine Wednesday is sponsored by Bottle Barn Liquors, with 3 Fargo locations. Because it is Girl Scout Cookie season, we are going to pair wines with cookies. This week's wine and cookie: La Crema Monterey Chardonnay and Trefoils Aromas of grilled pineapple, Asian pear, tangerine, and papaya. On the palate, white peach, Anjou pear, Key lime and honeydew melon flavors are complemented by a touch of barrel spice and riverstone minerality. Balanced acidity lingers on a long finish. This week's wine and cookie: Land's End Cape South Coast Shiraz and Tagalongs Vital and vivid; an energy barely contained. Brimming with red fruit, pomegranate, plums, and red cherries, a mix of black fruit adds to the aromatic complexity, suffused with white pepper and the herbal tones of sandalwood. Savoury fruit bends well on the light-footed, fresh palate. Nervy and coastal to the core with a dry finish and a grip of sandpapery tannin. See omnystudio.com/listener for privacy information.

Want to be coached by us? Enquire now and let us keep you accountable and take out the guess work www.fitfemaleproject.com @fitfemaleproject Questions in order: Bethan – How to respond to colleagues pushing sugary snacks without feeling guilty or pressured?Emily – Struggling to progress past 90kg on the leg press—any advice?Emma – Tips for managing food while on holiday, especially with hidden ingredients?Stacey – Can I swap bagels for wraps in the meal plan, and is it okay to eat egg yolks?Rebecca – Can the ab section be added to a workout, or should it be done separately?Vicki – How to manage intense hunger during perimenopause and cravings caused by hormonal fluctuations?Jackalyne – Not seeing changes on Renpho scales despite feeling leaner. Should I use them as a guide? Is HIIT affecting weight training progress?Julia – Are rice cakes and pop chips okay for curbing savoury snack cravings?Sugitha – Tips for increasing steps when working from home, incorporating protein into snacks, and drinking more water?Sarah – Struggling to fit in workouts, diet, and steps with a newborn—what should be the priority?Steph – How to stay motivated when taking a break due to a shoulder injury?Tamzin – Does the height of the non-squatting leg in Bulgarian Split Squats matter, and is it normal to feel it in the other thigh?Samantha – Still trying to understand meal planning—got advice from a friend and aunt.Gabrielle – Can I mix home workouts with gym workouts? How to stay full on 1550 calories, as I'm used to eating 2000+?Niamh – Accidentally repeated an exercise—what should I substitute for the leg curl?Anna – Struggles with the leg curl machine feeling uncomfortable—any tips for adjusting it for a smaller frame?Lorraine – Is it okay to count cardio session runs toward daily step goals?Emilie – How to increase protein in breakfast without using oats or Greek yogurt?Mary – Does the body adapt to calorie intake over time, making it harder to lose weight?Anonymous – Does the app include pregnancy workouts (pre/postpartum)?

MiMi Aye, a Burmese chef and cookbook author, has used MSG in her cooking for as long as she can remember. While preparing a meal for Anna and Lucy, she reflects on her processes in the kitchen, and how a misinformed narrative around the ingredient has impacted her personally. Also featuring insight into umami from Dr Kumiko Ninomiya of the Umami Information Center, and reflections on MSG 20 years on from his original Observer Food Monthly article about it from investigative journalist Alex Renton. In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of East and South East Asian food heritage and diaspora food culture in the UK. From fritters to instant ramen, fermentation to takeaways, these five episodes open out the conversation around MSG and find a breadth of new ways for us to think about its usage within cooking, and its importance within cultural heritage. Credits: Hosted by @annasulan Produced by @dearlovelucy & @annasulan Original theme music by @midorijaeger Podcast artwork by @npl_illustration Additional music by Blue Dot Sessions. The series is completely editorially independent and was made possible, along with Anna's wider research, by support from the European Committee for Umami and Ajinomoto. Anna's book, Chinese and Any Other Asian: Exploring East and South East Asian Identity in Britain is out in February. Pre order now. 

Another holiday season is upon us, so everyone stay calm! Shawn and Simon are bringing the chill, mindful vibes this Christmas along with boxes of scones, macarons and fruitcake.  Questions, comments or corrections? Hit us up at email@eatdrinkcheap.ca eatdrinkcheap.ca eadrinkbreathe.com/podcast Music by John Palmer Show notes and Shout Outs: Ann Rice's Interview With The Vampire on Netflix: https://www.netflix.com/tudum/articles/interview-with-the-vampire-netflix-date-cast-details Strawberry Hotel by Underworld: https://underworld.bandcamp.com/album/strawberry-hotel The Many Works of David Lebovitz: https://www.davidlebovitz.com/chocolatecherry/ Macarons by Pierre Herme: https://www.pierreherme.com/en/macarons.html  

Let's wrap up the week with some game-changing insights for your health! Have you ever wondered, "Should I take Vitamin A during pregnancy?" Today, we're answering that and more. We cover what forms are safe, the recommended dosage, and why understanding the different forms is so important. We also settle a common debate: Methylated folate versus folic acid during pregnancy, what's the difference, and which one is the better choice for you? And to top it all off, we break down why functional medicine often leans toward liquid breakfasts and why they might just be the upgrade your morning routine needs! Tune in to hear: Is it safe to take the DEF during pregnancy? (1:40) The recommended Vitamin A dosage during pregnancy (4:46) No fruits on the 21-day reset, finally explained (6:20) Rethink your ‘savoury' breakfasts (9:09) Top 8 drivers of dementia you need to know (13:14) Discover the ultimate functional medicine tests for peak health (16:40) Head to www.paulabenedi.com/episode306 for the show notes Join our newsletter: www.synergised.info/newsletter Follow Synergised on Instagram: @synergiseduk Follow Paula on Instagram: @paulabenedi . P.S. This podcast and website represent the opinions of Paula Benedi. The content here should not be taken as medical advice and is for informational purposes only, and is not intended to diagnose, treat, cure, or prevent any disease. Please consult your healthcare professional for any medical questions.

In this episode of Sweet Talk, Bon Short & Dylan Walker sit down with Dom live on 90.7FM to chat all things Icky Sitch. The boys discuss the creation of their debut album "Mrs Daisy's Sweet & Savoury", and the band's early beginnings on the Mornington Peninsula.  Tune in to learn about the band's unique creative process, as well as a peek into the backstory that led to the colourful creation that is "Mrs Daisy's Sweet & Savoury".  Lovers of blues, old style rock & (a bit of) flamboyance keep your eyes on Icky Sitch!! The Sweet Sixteen is SYN's flagship music program, showcasing our Sweet 16 and Feature Albums each week. Sweet Talk is our podcast series which dives deep into our feature albums with the artists themselves.See omnystudio.com/listener for privacy information.

Got feedback about this episode? Send Carolyn a textJessica Wylychenko is a competitive runner and Registered Dietitian who is based out of Winnipeg but also offers her nutrition services online through her company, Speed & Savoury. Jessica was on the show in August outlining how to fuel for a marathon PR and she took her own advice to heart at the Chicago Marathon, running her way to a 2-minute PR of 2:52:09, which also placed her 9th Canadian female overall.In this episode we focus on the concept of nutrition periodization, or adjusting what and how much we eat based on the volume or intensity of training. We start by outlining how to approach fueling in the weeks after a goal race, and move into fueling considerations for an indoor track season. We discuss the benefits of tracking macronutrient consumption versus adopting a more visual approach through the concept of an “athlete's plate.” We cover special considerations for older athletes or those dealing with an injury, including how to deal with weight gain.There is a lot of information packed into this hour and Jessica shares many of her own experiences with training & Injury, which is really valuable.Connect with Jessica:Instagram: @speed_and_savouryWebsite: https://www.speedandsavoury.com/Ep 204: Fueling Your Next Marathon PRConnect with Carolyn:Email me with guest ideas: inspiredsolescast@gmail.comInspired Soles Instagram: @inspiredsolescastCarolyn's Instagram: @carolyn.c.coffinYou can help spread the running love! The best way to SUPPORT Inspired Soles is to share your favourite episode(s) with friends, subscribe, or leave a rating and review on Apple Podcasts. Connect on Instagram @inspiredsolescast or email guest ideas to inspiredsolescast@gmail.com.

In this episode of Bean There Done That, host Phil Di Bella chats with Matt Jefferis, co-owner of Savour Café and Franc in Brisbane, to explore his extensive journey in the hospitality industry. Starting as a dishwasher alongside his twin brother, Dan, Matt shares the evolution of their careers, the key lessons they've learned, and how they built successful businesses by implementing strategic systems and staying focused on customer experience.Key topics include the importance of understanding business financials, embracing technology to enhance efficiency, and the significance of planning for the future. The episode also highlights the evolution of the café scene in Brisbane and how Matt and his brother have adapted to changes in the industry, including navigating challenges like COVID-19.About Our GuestMatt Jefferis is a seasoned hospitality professional with over two decades of experience in the café industry. Along with his twin brother, Dan, Matt co-owns Savour Café and Franc in Brisbane. His expertise spans across all levels of café management, from dishwashing to owning multiple businesses. Matt and Dan are known for their customer-centric approach, strategic use of technology, and their dedication to building sustainable business models in hospitality.TakeawaysFoundation is Key: Matt and Dan's early experience working in every aspect of the business—from dishwashing to management—provided a solid foundation for their success.Systemisation Leads to Success: Inspired by The E Myth, the brothers focused on creating systems that could be replicated and scaled.Adaptability: The shift during COVID-19 to a takeaway model and the use of automated technology shows the importance of adapting to changes in the market.Business Financials Matter: Knowing your numbers and constantly reassessing your business model can mean the difference between thriving and just surviving.Long-Term Partnerships: Mutual benefit and clear roles were key factors in the success of Matt and Dan's partnership with Phil Di Bella and others.Links and ResourcesThe Coffee CommuneThe E Myth by Michael Gerber (Book mentioned as influential to Matt's business approach)Savour Café and Franc CaféTime-Stamped Key Points00:00:00 - Introduction to Bean There Done That and the show's focus on coffee industry success stories.00:01:00 - Matt Jefferis joins the conversation, reflecting on his long-standing friendship and business history with Phil Di Bella.00:02:00 - Matt recounts his start in the hospitality industry as a dishwasher in 2002 with his twin brother, Dan.00:03:30 - Discussing the passion for coffee and customer service that drove their careers.00:06:30 - Matt talks about the foundations they set early in their careers, from learning every aspect of café operations to reading The E Myth by Michael Gerber.00:08:30 - The opportunity to partner in the View Lounge café, marking their first step into ownership.00:11:45 - Matt emphasises the importance of patience, leadership, and empowering staff to run the business efficiently.00:17:00 - Reflecting on the evolution from partners to sole owners and the value of mutual benefit in partnerships.00:21:00 - Lessons from the closure of their patisserie business, Savour Chermside, and how these lessons informed their current operations.00:23:30 - Navigating the challenges of COVID-19, including the shift to takeaway and adjustments to operations.00:27:00 - Implementing technology like automated coffee machines and AI apps to streamline costs and improve efficiency.00:30:00 - The creation of Franc, a complementary café concept to Savour, focusing on grab-and-go offerings.00:32:00 - Matt discusses the current flexibility in his work-life balance, enabling travel and personal growth.00:38:00 - Key advice for young entrepreneurs: constant learning, understanding business fundamentals, and staying customer-focused.Tune in to hear Matt's inspiring journey in the café business and learn how foundational skills, the right partnerships, and strategic planning can lead to long-term success. Listen now on your favourite podcast platform.Produced by The Podcast Boss

It's Savoury Week in the Baking Show Tent, but we've got a sweet episode for you! Join Michael and James as they breakdown all the bakes of the week (Michael may be extra hungry) and end up discussing slang. Signature – Samosas (0:00) Technical – Korean Cream Cheese Garlic Buns (13:50) Showstopper – Wellingtons (28:15)

Nancy and Angelo are here to activate your salivary glands. THEY JUST CAN'T STOP TALKING ABOUT FOOD! They struggle to segue the speaking to the spooky seasonal subjects. - Intro/outro: "Memories" & "Place on Fire" by Creo.

Vincent Chan and Steven Levitt (suddenly know as "The Fabulous Baker Boys") take the reins as the new hosts of this week's recap of Savoury Week from Season 8 of The Great Canadian Baking Show. While initially reluctant, Lisa and Cristina quickly embrace the opportunity to learn from the expertise of their new co-hosts.The first-ever Savoury Week showcases a vibrant array of Signature samosas, a tempting technical bake, and Wellingtons prepared in two unique styles, all evoking the comforts of home and introducing a new Star Baker (or Fryer?). Cheeseburger flavors, cream cheese, goat cheese, and a variety of eggs emerge more frequently than expected, adding an unexpected twist to the bakes. Meanwhile, a crucial decision to omit a component may be what leads to one baker's departure.As the episode unfolds, the quartet enjoy witty one-liners from several bakers; take note of the expanded role of the hosts this week; and explore the challenges of puff pastry, pondering the essential roles of prosciutto and crepes in a Wellington. Ultimately, a trio of nearly flawless bakes earns a well-deserved Star Baker title, wrapping up a delightfully sweet and savoury episode. Hosted on Acast. See acast.com/privacy for more information.

Send Bite Me a Text!Ever wondered how to infuse your culinary creations with a touch of cannabis in a safe and delectable way? On this episode of Bite Me, I walk you through the art of making a savory almond olive tapenade that's perfect for olive lovers and those following a Whole30 diet. But first, you'll hear a hilarious recount of my recent bat encounter and how my 93-year-old dad became an unexpected hero. There's also a heartwarming listener review that underscores the podcast as a delightful escape from the more serious aspects of life. Get ready to learn why proper labeling on your edibles is absolutely crucial for safety.As we turn our focus to the thoughtful nature of gifting, you'll discover tips on creating handmade cannabis-infused goodies that are both personal and safe. This episode offers a treasure trove of advice on ingredient substitutions and food safety, while highlighting the challenges of marking savory dishes like our featured tapenade. Plus, don't miss our revisited conversation with Jackie McGaskill, who shares insights from transitioning from the alcohol industry to crafting cannabis beverages. Whether you're looking to make a unique salad dressing or a flavorful chicken filling, this episode promises practical tips to elevate your cooking game, infused with a touch of cannabis.Support the show Visit the website for full show notes, free dosing calculator, recipes and more.

Jessica Wylychenko is a Winnipeg-based Registered Dietitian who specializes in helping runners optimize their performance through her company, Speed & Savoury. With fall marathons on the horizon, Jessica shares essential strategies for marathoners to effectively manage their fueling and hydration, aiming to prevent injuries, maximize training gains, and ensure a strong performance on race day – any beyond! Her advice is practical and actionable, so you'll walk away with a clear understanding of what to consume, as well as when and how much.Throughout our conversation, Jessica draws on her experience as a competitive runner. After facing a series of injuries & setbacks in 2019 due to unintentional underfueling, she relied on her expertise to develop a tailored nutrition strategy for herself. This approach paid off, allowing her to shave nearly 15 minutes off her marathon PR, achieving an impressive 2:54 at the 2024 BMO Vancouver Marathon.Connect with Jessica:Instagram: @speed_and_savouryWebsite: https://www.speedandsavoury.com/Fueling the Fall Marathon (virtual course Sept 9th): https://www.speedandsavoury.com/product-page/fall-2024-half-full-marathon-group-coachingFood Tracker: https://www.myfitnesspal.com/Connect with Carolyn:Email me with guest ideas: inspiredsolescast@gmail.comInspired Soles InstagramYou can help spread the running love! The best way to SUPPORT Inspired Soles is to share your favourite episode(s) with friends, subscribe, or leave a rating and review on Apple Podcasts. Connect on Instagram @inspiredsolescast or email guest ideas to inspiredsolescast@gmail.com.

One half of Two Raw Sisters, Rosa Flanagan joined Jack Tame to serve up a recipe for Leek and Mushroom Savoury Pancakes.    Serves: 2  Time: 20 minutes    Ingredients:  3/4 cup chickpea flour   3/4 cup water   1/4 cup plant based or dairy yoghurt   1/2 tsp sea salt   3 tbsp nutritional yeast or freshly grated parmesan   1/2 tsp baking powder   1/2 cup coriander, chopped     1 tbsp cooking oil  1 brown onion, diced   1/4 leek, thinly sliced into rounds   2 cloves garlic, crushed and chopped   1/2 tsp sea salt   1 tsp ground cumin   1 tsp ground turmeric   3 white button mushrooms, cut into small pieces     Method:   In a bowl, add the chickpea flour, water, yoghurt and sea salt. Whisk everything together with a fork, until all of the clumps in the mixture are removed.   Then add the nutritional yeast or parmesan, baking powder and coriander. Mix to combine and set aside.   Heat the oil up in a non-stick fry pan and add the onion, leek, garlic, sea salt, cumin and turmeric. Sauté until the onions start to become translucent and then add in the mushrooms. Continue to cook for another 5 minutes.   Add the onion mix to the chickpea flour mix, then mix to combine.   Using the same pan, add 1 tbsp of cooking oil. Once hot, add 1/2 of the mixture and swirl around so that one big pancake is formed.   Cook the pancake for 3-4 minutes on each side, or until bubbles begin to form on the surface. Flip and cook for another 3-4 minutes. Once cooked, remove from the pan and continue the same cooking process for the remaining half of the mixture.   Transfer the pancakes onto two individual plates and top with your favourite toppings. We are loving a combination of any of the following….. pesto, hummus, aioli, leftover roast vegetables, boiled eggs, avocado, smoked salmon, fresh greens, stir fried greens, herbs, pickles, tahini.    LISTEN ABOVE See omnystudio.com/listener for privacy information.

On this week's episode Jay and Amelia invite special guest comedian and podcaster Ryan Cullen to talk all things joy! We talk about movies, parents cheating at board games, Ryan's first crush and what does ‘see you at the back of 3' really mean? Recorded at Monkey Barrel and produced by Chris Thorburn Leave a nice review and subscribe! See Amelia live: https://linktr.ee/ameliabayler See Jay live: https://gildedballoon.co.uk/bahookie/

AJ and guest presenter Dhruv Baker meet vegan chef Abi Franklin, recently returned from 6 years in Shanghai, creating delicious dishes, which get a big thumbs up from our hosts.   Based in Bethnal Green, London, Abi's delicious food to order is available through Deliveroo.   Also in the studio is Iain from Zingiberi Bakery. Originally an Academic Lawyer, teaching police law, Iain turned his hand to creating award-winning cookies and crackers following a cycling accident. Zingiberi's products have won no less than 25 Great Taste awards! Tune in to find out what Iain attributes the 'winning factor' to.

Phil Goodland, the guy behind Levain, is back and teaming up with fellow baker Jenny Rockett, to open a new café on Water Street called Birdie. CBC's Elizabeth Whitten popped by the under-construction-café to chat with the owners.

Transcripts and more videos: ⁠⁠⁠⁠https://www.lazychinese.com⁠⁠⁠⁠ Book a private lesson here: ⁠⁠⁠⁠⁠https://www.lazychinese.com/book-lessons⁠⁠⁠⁠⁠ Group class information: ⁠⁠⁠⁠⁠https://drive.google.com/drive/folders/1WseBcV2Gelp5Dbj7A7JXVFTsy2yCpvfD?usp=share_link⁠⁠⁠⁠⁠ (please email me to join: ⁠⁠⁠chensuqing537@gmail.com⁠⁠⁠) Buy me a coffee so I can keep creating more content for you: ⁠⁠⁠⁠https://ko-fi.com/comprehensiblechinese⁠⁠⁠⁠ My personal favourite graded reading app:  Du Chinese is free with a variety of lessons which are story based, comprehensible, high repetition and engaging.   With a premium subscription, you get access to all the stories.  Use my code: "CC10" to get 10% OFF all subscriptions. ⁠⁠⁠⁠https://duchinese.net/lessons⁠⁠⁠⁠ Contact me: ⁠⁠chensuqing537@gmail.com⁠⁠ #lazychinese #comprehensibleinput #TPRS #slowchinese #chinesestories #chineseculture #easychinese 

Episode 12 - Sweet Like Chocolate:   Topics this week include Easter eggs and chocolate, sweet or savoury?, the Barkley Marathons, mixing road and trail running, our training weeks, Andy's session on the Old Wyche Road, long runs during taper, longest run of the training block, the Fission 20 Miler race recaps, fuelling strategies, listener comments and questions, loosing confidence in your running and we finish off with BEOTPQ Easter special.   Questions of the pod: Sweet or Savoury? How long are your long runs during marathon taper?   Do you have a question for the pod? If so, comment on the YouTube video, send us a message on Instagram or email it to runningtheredlinepod@gmail.com   As runners, we all challenge ourselves in ways we never thought possible. Pushing the boundaries of what we're capable of to smash through targets and set ourselves new bigger and better ones.   This awesome hobby we share gives us one thing in common and it brings us together as a community. Whether you're working towards completing your first Parkrun, or you're a veteran of the sport who's run 100 ultra marathons, we all know the feeling of reaching that maxed out effort and our own Red Line.   Welcome to our podcast where your hosts Brett Elesmore and Andy Maguire discuss the struggles, the successes and everything in-between on our running journeys as we all work towards the next time we're Running The Red Line...

It's Shrove Tuesday, Carnival Tuesday or Pancake Tuesday – and Rach and Dean have the ultimate pancake smackdown – sweet vs savoury! What is your fav flavour? The post Sweet vs Savoury – which pancake is supreme? appeared first on JOY Breakfast.

Start your New Year with a culinary adventure as I take you through the world of edibles beyond the sweet treats. I promise, by the end of our journey, your kitchen will transform into a delicious edible laboratory, ready to create not just pot brownies, but a wide variety of mouth-watering delicacies. This year, let's break away from the usual and dive into savory dishes like honey feta bites, infused baklava, deviled eggs, Haitian meatloaf, jerk cauliflower, and much more. We'll also welcome some exciting guests who can't wait to share their experiences and insights with us.This year, I'm also aiming to make your edible quest more interactive. So, don't hesitate to drop your suggestions about any guests you'd love to see on our show or any recipes you'd want us to try. After all, it's your curiosity and enthusiasm that fuels our show. Together, let's make this New Year an edible delight to remember. So, gear up for an exhilarating ride through the world of edibles beyond the brownie. Until next week, stay high, my friends!Join the Bite Me Cannabis Club today! The first 100 members can use code BITEMETHANKYOU23 at checkout for a free lifetime membership! Get your copy of the Bite Me Edibles Journal on Amazon now. Support the showVisit the website for full show notes, free dosing calculator, recipes and more.

On this episode of Three Kitchens, Erin makes a  Dutch pannenkoek (plural pannenkoeken ).  It's a pancake that is much thinner than a traditional American pancake (but not quite as thin as a French crepe). Pannenkoeken are made from a simple batter of eggs, milk, flour, and a bit of salt. They can be enjoyed plain, with syrup or a sprinkle of cinnamon sugar. Or, better yet, add any sweet or savoury toppings you love. The sky is the limit! But keep in mind, you want those toppings to be sliced relatively thin because they are added to the pancake batter during cooking, so they need to cook pretty fast.  Erin made our savoury pannenkoeken with bacon, leeks and grated potato. Be sure to take note of how she preps those potatoes to minimize the starch and ensure they cook quickly. The sweet version she made was with apples and cinnamon. Simple and delicious! A sweet pannenkoek can be dusted with powdered sugar or topped with maple syrup. The key to success with this type of pancake is flipping it in the pan, as they are traditionally made quite large (one fits a dinner plate). Give it a try and enjoy the trial and error, because no matter what, it's going to taste great!  Episode Links~~~~~ Pannenkeoken Recipe~ Salted Caramel Recipe~ Coconut Whipped Cream Recipe~ Pfannatastic Pannenkoek Haus Calgary~Stefan's Gourmet Blog Pannenkoeken Recipe~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Or join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastDrop us a comment or give us a like - we'd love to hear from you!

A mother, business leader and fabulous vixen, Melissa shares her heart with us on this podcast.  She speaks fluently from the heart, embracing all of who she is. We tap into sexual expression and self expression from a pure space in all the ways that life comes through us.  From motherhood and how she connected even deeper into herself through the experience and how she disconnected from the “fitting in” and “chasing” things, to fully leaning into her own power. Juicy… or should I say Savory words like surrender, wholeness, oneness come up often as we discover more layers and converse deeply through life experiences. So grateful to share this with you! Xo Enjoy Melissa Mejia is better known as THE ONE ™ Activator! Her passion is igniting, reawakening and being the catalyst for you to reign in your sacred haven as THE ONE ™ & the best part? We get to do it unapologetically our way! You'll be held, supported, elevated, expanded and activated to ravish, revel and rapture in all of your oneness. She is a mama, a partner, a daughter, a friend, a woman but most importantly.. THE ONE ™, and so are you so lets uncover her and expand as your highest self, THE ONE ™!Connect with Melissa in these different ways:   Online: https://www.andsheisofficial.com ▷ Join SACRED REIGN: A haven where we embody THE ONE ™ within with Melissa Mejia http://bit.ly/sacredreigngroup  ▽ Follow her on her platforms ▽ https://www.instagram.com/melissamejiaofficial/ www.tiktok.com/@melissamejiaofficial  ♕ THE ONE ™ podcast coming soon ♕Colleen Lindberg is a Soul Mission Activator and Spiritual Guide Her mission on earth is to dismantle the conformity infrastructures holding us back, so people can fully embody their potency and power.  She believes that each soul mission's is a unique rhythm that is meant to ripple through the world. Her programs, teachings and channelling abilities , guide Light Warriors into more embodiment into their light, owning their unique tools and vibration. She speaks multiple light languages, works with deities like Thoth and the Emerald Tablets, Merlin and Golden Avalon Energy, Goddesses of Egypt, The Archangels, especially Metatron and the Record Keepers of the Akashics. Her potency in transmissions has been known to shift energy in real time, collapsing time line narratives and activating spiritual gifts. Her album is launching on Jan 1, 2024The Revolution of Sovereignty is a real thing, she is a leader within this collective. You can find her on Instagram https://www.instagram.com/thecolleenlindberg/You can find her on YouTube as well https://www.youtube.com/@ColleenLindbergAnd some of her current offers can be found here: https://linktr.ee/lightpreneursWant the free Surrender Masterclass that I taught? It's pre-recorded and will literally change the way you see your spiritual evolution. Here is the link.. grab it! https://lightpreneurs.kartra.com/page/surrender

You're still human after weight loss surgery. Your taste buds and appetite still want some sweet and savoury snacks. I have complied a small recipe book, that encompasses these snacks here for you - download the recipes here. Below you'll find the list of the snacks I refer to in the episode:Savoury Snacks:Egg muffins with processed smoked meat Smoked salmon and cream cheese with dill Roasted chickpeasRoasted faba beansBeef jerky of various flavoursEdamame beans with soy sauce and sesame seedsHummus and seeded crackers Vitaweets, vegemite and cheese or vitaweets and peanut butter or cheese and gherkins Ham and cheese roll ups Devilled eggs Salsa and Parmesan cheese crisps Nori & Seed CrackersSalmon NigiriCrackers with Prosciutto & CheeseRye Crackers & Cream Cheese - can add smoked salmon or ham to this Turkey & Cabbage RollsQuinoa & Lentil FrittersBaba Ghanouj and seeded crackersTamari AlmondsPesto Tofu BitesBocconcini & Cucumber or Tomato Roast Beef & Pickle RollupsSweet Treats after WLS Dark chocolate and 20-30g nuts or 1 cup berries Protein Balls of various flavours Hazelnut Cocoa BitesPeanut Butter Date BallsBanana Mango Chia PuddingPeanut Butter Banana Muffin Brownie Bites - you could add protein powder (tasteless) to this one Cottage Cheese & RaspberriesAnother tip with the cottage cheese - you can add vanilla protein powder to a serving and the zest of a lemon for a lemon cheese cake flavour Peanut Butter & Banana ParfaitFor a lolly - funday sweets You could make your own trail mix with a variety of nuts and seeds and 1tbsp of dark chocolate chips Peanut Butter Spoon with Raisins & AppleHigh protein custardMelt the Quest bars eg brownie in the microwave for 5-10sec to make oozy goozy  Let's chat: Work with me 1:1 by learning about my coaching: https://simpleandeasynutrition.com/apply.html Website: https://www.thebariatriccollective.com.au/ Instagram: @thebariatriccollective Facebook: https://www.facebook.com/thebariatriccollective Email: suraya@thebariatriccollective.com.au Free Downloads: Causes of Weight Regain Graphic Download a Free Three Day Meal Plan with Recipes DISCLAIMER The advice provided in the podcast is general in nature and is not intended to constitute or substitute for dietetics, nutrition, professional or medical advice. You should not rely on the information presented here as medical advice. It is important to consult a medical professional for personalised medical or dietetic advice for your specific circumstances.

Black Coffee. Sprinkles of Seattle. Shrimp Fried Rice. Sweet White Rice. Chicken Skin. Down Home Kansas City. Thanksgiving Staples. Family Dressing...or Stuffing. Hominy Grits: Sweet vs Savoury. Who Made the Potato Salad? American Soul Food.@licktheplatepodcast on Instagram and TikTokInstrumentals, mixing & mastering of the theme Song "Lick the Plate" courtesy of Adam Farrell: @farrell33a on InstagramVance's Instagram: @vancelaroyMultimedia Design Website: https://themaximizr.wordpress.com/Sourceshttps://www.maggi.my/en/sdp/why-leftover-rice-makes-best-fried-rice/#:~:text=%2D%20Freshly%20cooked%20rice%20is%20hot,flavours%20of%20the%20other%20ingredients.https://www.delish.com/food-news/a37273636/stuffing-vs-dressing/https://en.wikipedia.org/wiki/Gritshttps://www.thespruceeats.com/grits-definition-and-difference-from-cornmeal-101711Sound Effects - Music provided by https://slip.streamTrack: "Breath", OveruFree Download / Stream: https://get.slip.stream/mHzp50Track: "Frying Pan Sizzle 01"Free Download / Stream: https://slip.stream/tracks/7b806ee1-2e70-4d0b-8cd0-7ace47a45764?utm_source=attributionTrack: "Trumpet Ballad Mist"Free Download / Stream: https://get.slip.stream/Lx61cOTrack: "New First Portfolio Review"Free Download / Stream: https://get.slip.stream/X3B3rk Hosted on Acast. See acast.com/privacy for more information.

Today's Magic With Gadgets daily recipe is Air Fryer Savoury Muffins.  It is featured in the complete air fryer cookbook which you can order here: https://geni.us/CompleteAirFryerUS/opt/0?iguid=HVVb1illFkuid83mX2_Qag&TRACK=default You can also head over to our podcast page to explore all recipes in this season and quickly access free printable recipe cards for each recipe mentioned. If you want more great episodes like this one, don't forget to subscribe to our Podcast, and join our weekly newsletter at recipethis.com/newsletter.   Thanks so much for listening,   Sam & Dom X

One pastry, three summer fruits: slow roasted strawberry, plum and halva, apricot and almond. Plus a bonus cheesy, garlicky tomato galette for your consideration! What a wonderful episode to "research" (ie. bake lots of delicious things for). Subscribe at homebaking.substack.com, reach me at flourbuttereggssugar@gmail.com. Follow me on Instagram @homebakingpod

This week Kat & Marianne debate the hoo-ha of menstrual sick leave, the fashion fuss over Camilla's interesting jumpsuit and the merits of vegetable crisps. Hosted on Acast. See acast.com/privacy for more information. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week Nick and Angela welcome Charlotte Church to Dish HQ. Charlotte Church released her debut album Voice of an Angel in 1998  - she was twelve. Since then, she has become one of the most recognisable names in music, selling more than ten million albums worldwide. Charlotte has performed for Queen Elizabeth, the Pope and at George Bush's inauguration. She fronted The Charlotte Church Show for three seasons and won Best Female Newcomer award at the British Comedy Awards in 2006. These days, life is entirely different for Charlotte Church and her family. They live in accordance with nature in the heart of rural Wales and Charlotte runs a wellness retreat called The Dreaming. Nick mixes a raspberry and ginger fizz mocktail while Angela serves a show-stopping savoury cheesecake with balsamic glazed vegetables. The meal is paired with a delicious Yering Station The Elms Pinot Noir. Conversation flowed beautifully from  The Masked Singer to meditation, mushrooms and Mother Nature. Just so you know, our podcast might contain the occasional mild swear word or adult theme. All recipes from this cast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.uk and she'll try to answer in a future episode. Dish is a S:E Creative Studio production for Waitrose & Partners. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Es ist der Millionen-Coup, der die Kunst- und Kulturszene über die Stadtgrenzen Berlins hinaus in Atem hält. In der Nacht zum 27.03.2017 gelingt drei Unbekannten das bis dahin scheinbar unmögliche.In dieser Nacht verschwinden vor den Augen des Sicherheitspersonals und zahlreicher Überwachungskameras, 100kg pures Gold.Den ganzen Fall hörst du in dieser FolgeTrigger-Warnung: Einbruch, Diebstahl *einige Namen wurden geändert*Enthält Werbung*Enthält Affiliate-Links*Höre meinen neuen True Crime Podcast "Steig Nicht Ein!" exklusiv auf Podimo und sichere dir 60 Tage kostenlosen Zugang zu exklusiven Podcasts, Hörbüchern uvm.Zum Podcast "Steig Nicht Ein!" (

Es ist der 14. Februar 2018. Um 14:21 Uhr betritt Nikolas Cruz das Gelände der Majory Stoneman Douglas Highschool in Parkland, FL.In weniger als sieben Minuten wird er 17 Menschen getötet und viele weitere verletzt haben. Die Opfer: Seine Mitschüler und Lehrer.Nikolas Cruz ist gerade erst 19 Jahre alt, als er zu einem der berüchtigtsten Amokläufer der USA wird.Die ganze Geschichte um den Fall, der die Welt in Atem hielt, erfährst du in dieser FolgeTrigger-Warnung: Amoklauf, psychische Erkrankungen, Gewalt, Mord *einige Namen wurden geändert*Enthält Werbung*Enthält Affiliate-Links*Höre meinen neuen True Crime Podcast "Steig Nicht Ein!" exklusiv auf Podimo und sichere dir 60 Tage kostenlosen Zugang zu exklusiven Podcasts, Hörbüchern uvm.Zum Podcast "Steig Nicht Ein!" (

Gabby und Brian kennen sich seit der Highschool, verlieben sich in einander und in ihren gemeinsamen Traum mit ihrem Van einen Road Trip durch die USA zu unternehmen. Was wie ein Märchen beginnt, endet in einem Albtraum.Die ganze Geschichte rund um den Fall der im Jahr 2022 die gesamte True Crime Podcast Szene in Aufruhr gehalten hat.Trigger-Warnung: Gewalt, Mord *einige Namen wurden geändert*Enthält Werbung*Enthält Affiliate-Links*Höre meinen neuen True Crime Podcast "Steig Nicht Ein!" exklusiv auf Podimo und sichere dir 60 Tage kostenlosen Zugang zu exklusiven Podcasts, Hörbüchern uvm.Zum Podcast "Steig Nicht Ein!" (

March 5, 2023. Dr. Mallory sits down with OnlyFans model, comedian, BBC and bull, Savoury Johnson. Johnson's real name is Jeremy and he chats about his sexual experiences, including being the bull in cuckold relationships. Subscribe to the Sexual Fetishes podcast with Dr. Mallory Kapinska. Visit drmallory90210.com for info. Also subscribe to Dr. Mallory's OnlyFans at OnlyFans.com/mallorykapinska.Song: Feeling GoodArtist: Elijah JonesSign up for exclusive content at onlyfans.com/mallorykapinska! Support the showTo show appreciation for Dr. Mallory's efforts, please send “princess money” to her cashapp $mallorykapinska.You can be a Sexual Fetish podcast supporter at Patreon.com/drmallory90210.Everyone that donates is acknowledged at drmallory90210.com!

In our 171st episode of Beyond the Bump, Dr Timmy is back in the poddy pod!! And he's here to talk about pregnancy myths versus facts. We hope you enjoy!!! When I'm pregnant, I can't: Drink coffee Eat soft serves Eat sushi? And I can't eat seafood because of the mercury Eat deli meats and soft cheese Eat runny eggs and/or eggs in general Pineapples can cause miscarriages so I should avoid them in pregnancy Avoiding foods during pregnancy leads to a greater risk of bub being allergic to that food I can have tiny bits of alcohol when I'm pregnant If I take Ondansetron or Zofran during pregnancy it increases the risk of my child being born with a cleft lip/palate Ultrasounds are bad for the baby I have to sleep on my side, not on my back during pregnancy Your baby's gender is impacted by the time in the cycle that you have sex Nausea is worse if you're having a girl There are different cravings during pregnancy based on gender? Sweet it's a girl. Savoury if it's a boy Carrying low means you're having a boy A faster heart rate is likely to be a girl and a slower one a boy Heartburn means your bub has lots of hair It's a good sign if I have nausea at the start of my pregnancy I should not do high intensity exercise during my pregnancy Hot baths, saunas and spas are dangerous when I'm pregnant I should be weighted at every antenatal appointment Can I do laser hair removal when pregnant? What about Botox and/or other cosmetic procedures? Can I dye or bleach my hair? Can I smoke/vape during pregnancy?   Resource links Quit Centre - Pregnancy and Maternal Health   Beyond the Bump is a podcast brought to you by Jayde Couldwell and Sophie Pearce! A podcast targeted at mums, just like you! A place to have real conversations with honest and authentic people.   Follow us on Instagram at @beyondthebump.podcast to stay up to date with behind the scenes and future episodes.    This episode of Beyond the Bump is brought to you by Le Purée: If you are interested in trying out Le Purees nutrient-dense meals and smoothies or you would like to gift a pregnant or postpartum mama, you can select from both a la cart and subscription!  Head to www.lepuree.com.au and use code BTB10 for $10 off!

Jay Rayner hosts this week's culinary panel show from the Welsh capital city of Cardiff. Joining Jay are chefs Angela Gray and Jeremy Pang, panel first-timer Ixta Belfrage, and materials expert Dr Zoe Laughlin. Inspired by Cardiff's extra-terrestrial residents, the panel time-travel through the food of science fiction. They get serious over exciting uses for prunes, and dunk their recipe ideas into the subject of soup. Sweet or Savoury? The team also throw their favourite pancake recipes into the frying pan. Dr Zoe Laughlin puts her artistic abilities to the test when she attempts to recreate a familiar face in dough form. Producer: Daniel Cocker Assistant Producer: Rahnee Prescod Executive Producer: Louisa Field A Somethin' Else production for BBC Radio 4

In today's episode, Sandra and Rob discuss 'everything avocado', including important health benefits and tasty recipe creations. As avocados have come in and out of favour over the years, due to their high fat content, Sandra helps dispel the myths about avocados and discusses the reasons for their (much deserved) resurgence in popularity. From head to toe, there are lots of incredible health advantages to including avocados in your meals and snacks. There are so many ways to make avocados tasty and incorporate them into recipes. Savoury or sweet, the amazing avocado is one of the most versatile fruits around. How will you use avocados (in a new way for you) after listening today? Enjoying the show? Consider donating , leaving a 5 star review (if you loved it!), and/or sharing this episode with your friends and family :) Don't forget to visit our social media pages as well. You can find us on Facebook, Instagram, and YouTube Your support helps fuel the stoke and keeps the show going strong every week. Thanks! Website: www.mywifethedietitian.com Email: mywifetherd@gmail.com

Today's Magic With Gadgets daily recipe is Savoury MinceYou can also head over to our podcast page to explore all recipes in this season and quickly access free printable recipe cards for each recipe mentioned.If you want more great episodes like this one, don't forget to subscribe to our Podcast, and join our weekly newsletter at https://recipethis.com/newsletter. Thanks so much for listening, Sam & DomX

Riley, Milo, and Alice ring in the new year by looking at the Economist's rosy predictions in an alternate universe where Britain magically becomes fine due to the power of positive thinking and sharp dressing. We also look at some developments in Scotland, and Labour's plan to give every homeowner control of Trident to deal with the rampant issue of young people loitering. Finally, we round off by looking at a new Yacht Neom DLC. If you want access to our Patreon bonus episodes, early releases of free episodes, and powerful Discord server, sign up here: https://www.patreon.com/trashfuture *WEB DESIGN ALERT* Tom Allen is a friend of the show (and the designer behind our website). If you need web design help, reach out to him here:  https://www.tomallen.media/ Trashfuture are: Riley (@raaleh), Milo (@Milo_Edwards), Hussein (@HKesvani), Nate (@inthesedeserts), and Alice (@AliceAvizandum)

Straw or no straw?

Absolute bonanza pod. Intro + Job Advert: 00:00 - 04:00 Steve Bruce sacked, reaction: 04:00 - 16:00 Championship (& Arveladze sacked): 16:00 - 56:45 League One: 56:45- 1:24:00 League Two: 1:24:00 - end This podcast is sponsored by Betfair. Join the NTT20 Squad on Levellr! An EFL Community on Telegram with non-stop EFL chat and bonus video & audio content from George & Ali. Join with a 2-week free trial & then £4.99 per month: shop.levellr.com/products/ntt20_community

We waste A LOT of bread in this country – over 15 tonnes per year, at a cost of over $62m! There's no knead!  This recipe is a great use for it and it barely matters how stale it is as it ends up soaking up the cheesy, egg mixture.  Serves 4-6    6-8 thick (2cm) slices stale bread  2-3 tbsps soft butter  200g ham, bacon or chorizo – diced  6 eggs  ½ cup cream  ½ cup milk  1 cup grated cheese  1 tsp dried mustard  1 tbsp wholegrain mustard  1 tbsp fresh thyme leaves  ½ tsp sea salt + decent grind black pepper  2 tbsps finely chopped parsley  ½ tsp chilli flakes  Preheat oven to 180 C. Grease a large loaf tin. Butter each piece of bread and arrange in the loaf tin or other oven proof dish. Tuck ham, bacon or chorizo between slices. In a bowl whisk eggs, cream, milk, ½ cup grated cheese, mustards and fresh thyme. Add salt and pepper. Pour mixture over bread. Top with remaining grated cheese, parsley and chilli flakes. Stand for 20 minutes to allow bread to soak up the egg mixture. Bake for 20-30 minutes until top is golden and middle is cooked. Serve big warm spoonfuls for breakfast, lunch or dinner! Note: You could use torn chunks of bread if it's baguette, sourdough or even croissant.  LISTEN ABOVESee omnystudio.com/listener for privacy information.

The Richard Simmons of podcasting laboriously breathes through ranting about caloric intake at 1st birthdays (00:04:53), the old man in the window (00:31:52), uptight features (00:36:47), catering to the ego (00:38:41), and of course, a wild story (00:45:08). Interact with the podcast by sending questions, topics, stories, general banter, or anything you would like to add to clay@welcometothepoddy.com or send a voice message HERE! Visit the website at www.welcometothepoddy.com Welcome to the Poddy is brought to you by Bung Bung Coffee (click the link and enter code PODDY for 15% off all orders) and Bet with Joel (click the link and enter code PODDYEXCLUSIVE50 for 50% off your first week, or PODDY30 for 30% off of the NBA Package). Socials: IG: https://www.instagram.com/claymcmathcomedy/ www.instagram.com/welcometothepoddy/ Twitter: twitter.com/claymcmathcomic twitter.com/WelcomePoddy Facebook: www.facebook.com/WelcomeToThePoddy/ YouTube: https://www.youtube.com/channel/UCldd5jGzGXDXW1-H3De0QtA **PLEASE DON'T FORGET TO RATE AND REVIEW US 5 STARS, IT REALLY HELPS!!** --- Send in a voice message: https://anchor.fm/welcome-to-the-poddy/message

Brian Keating, the Savoury Atomist, visits Lexman and tells a gripping tale of a venerer's Passings.

There is an understated power in herbs to elevate a plain seafood dish into a truly extraordinary experience, and using as many herbs in his dishes for exactly this reason is the renowned restaurateur and writer, Mitch Tonks.Between Fish Works and Rockfish he's demonstrated his expertise in the finest seafood, and shares an abundance of recipes for you to try with your home grown herbs. We also dive into some top tips for growing your own herbs, and tricks to excel in cooking your fish dishes.In this episode, discover:Mitch's rich history with fishing, superlative seafood and herbsTips on avoiding common cooking pitfalls, like fish being overcooked or sticking to a panWhy harder herbs like Savoury or Thyme are perfectly suited for grilled fish, while softer herbs best complement a delicious dressingA plethora of Mitch's extraordinary recipes, from hugely flavoursome Sea Bass with Salsa Primavera, to simpler recipes that anyone can cook in a bagAdvice for growing Basil and sowing Flat Leaf Parsley, for which the current season is still perfectly suitedFollow Mitchhttps://twitter.com/mitchtonkshttps://www.instagram.com/mitchseafood/Order Mitch's Bookshttps://www.mitchtonks.co.uk/books-2/Order Sarah's book: https://bit.ly/2TWHJczOrder Arthur's book: https://bit.ly/3xOov7HShop on the Sarah Raven Website: http://bit.ly/3jvbaeuGet in touch: info@sarahraven.comView all products mentioned and find further advice from Sarah: https://bit.ly/3f2DFiH

Today, Neil talks with Emeritus Professor Peter J. Atkins about the history of Britain's cheese industry. Britain had a diverse range of cheeses until cheddar came along and almost made artisan cheese extinct in the UK. We talk about Roman and medieval cheese, the importance of women and girls to cheese and cheesemaking, Joseph Harding ‘the father of British cheddar', cheddar in North America, Scottish cheddar, and the inevitable dumbing down of variety and flavour when food becomes industrialised. Peter J. Atkins is a food historian and historical geographer with over 50 years of research experience. His specialization has been in perishable foods such as dairy products and he is now writing a history of British cheese. He has worked on dairy systems in South Asia and on general food history with colleagues in Europe. He is a past President of the International Commission for Research on European Food History (https://icrefh.hypotheses.org/ (https://icrefh.hypotheses.org/)). Subscribers: don't forget to check out the Easter Egg tab on the website to listen to the many extras from this episode: http://britishfoodhistory.com/easter-eggs/ (http://britishfoodhistory.com/easter-eggs/) Neil's book A Dark History of Sugar is available to preorder from the publishers with a 25% discount. It is available, of course, to preorder at all other bookshops https://www.pen-and-sword.co.uk/A-Dark-History-of-Sugar-Hardback/p/20481 (https://www.pen-and-sword.co.uk/A-Dark-History-of-Sugar-Hardback/p/20481) Also, don't forget if you have any questions or queries about today's episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or find me on twitter @neilbuttery, or Instagram dr_neil_buttery. If you like my blog posts and podcast episodes, please consider a monthly subscription or buying me a virtual coffee or a pint? Go to https://britishfoodhistory.com/support-the-blog-podcast/ (https://britishfoodhistory.com/support-the-blog-podcast/) for more details. Links to things mentioned in this episode: Work published by Peter complementing this episode:  Vabre, S., Bruegel, M. and Atkins, P.J. (Eds)(2021) Food History: A Feast of the Senses in Europe, 1750 to the Present London: Routledge  https://www.routledge.com/Food-History-A-Feast-of-the-Senses-in-Europe-1750-to-the-Present/Vabre-Bruegel-Atkins/p/book/9780367515584 (https://www.routledge.com/Food-History-A-Feast-of-the-Senses-in-Europe-1750-to-the-Present/Vabre-Bruegel-Atkins/p/book/9780367515584) Atkins, P.J. (2016) A History of Uncertainty: Bovine Tuberculosis in Britain, 1850 to the Present Winchester: Winchester University Press ISBN: 9781906113179 https://www.amazon.co.uk/History-Uncertainty-Tuberculosis-Perspectives-Veterinary/dp/1906113173 (https://www.amazon.co.uk/History-Uncertainty-Tuberculosis-Perspectives-Veterinary/dp/1906113173) Harvey & Brockless range of British Cheeses: https://www.harveyandbrockless.co.uk/category/artisan-cheese/british-cheese (https://www.harveyandbrockless.co.uk/category/artisan-cheese/british-cheese) Neil's new blog post ‘The Return of Traditional Cheesemaking' with toasted cheese recipe: https://britishfoodhistory.com/2022/04/26/the-return-of-the-british-cheese-industry/ (https://britishfoodhistory.com/2022/04/26/the-return-of-the-british-cheese-industry/) Neil on 'Table Talk' podcast with Stefan Gates via Food Matters Live: https://foodmatterslive.com/discover/podcast/the-dark-history-of-sugar-food-podcasts/ (https://foodmatterslive.com/discover/podcast/the-dark-history-of-sugar-food-podcasts/) A post about clotted (or clouted) cream from Neil's blog: https://britishfoodhistory.com/2019/10/11/clotted-cream/ (https://britishfoodhistory.com/2019/10/11/clotted-cream/) Two more cheese recipes: Welsh Rarebit & Locket's Savoury:...

Read here the text of APPUNTI SOCIAL DELLA SETTIMANA! Another episode of APPUNTI SOCIAL DELLA SETTIMANA i ready for you to listen to... or read! Today we're going to learn the meaning of FREGARE and PIAGNUCOLARE and the Italian translation for SAVOURY. Click here to enroll for free!

In this episode we welcome our podsister, guest Mo and discuss: • Men claiming fraudulent heights • People pushing themselves to be out of their comfort zone v being complacent • How lost goals can shorten ones life • Life goals and desires changing with age and wisdom • How remote working is changing the game for better and for worse • Average salary in the UK & US • Staying ahead of the curve of the working world on behalf of your children • Patronising local stores • RIP Jamal Edwards • Stars who die suddenly without cause of death exposed • Deceased stars who knew they were going to die from an illness who kept it out of the public eye • Ignoring celebrities' bad points after they died • Using controversial artist work after they've died • Liquorice Pizza Spoiler Conversation: 58:00 - 01:13:33 • The problem with saying someone looks older than they are • Spotify rating system • Pulling people up when they've done something wrong • Not wanting to hear negative feedback • Seeking perfection from your children • Dating and relationship advice from people who have been out the game for a while • Black people being held back from fleeing Ukraine due to race • How the troubles between Ukraine and Russia is being framed in the news media • Russia and Ukraine • AITA for not telling my roommate I could understand their mother tongue • People talking negatively about people in front of said people, in another language • Understanding just enough in another language to deter people from bad mouthing you • Bel - Air Mo is @moactuallyUK on Twitter Colour Out The Box Podcast is on Instagram & Twitter @colouroutthebox and search for the podcast 'Colour Out The Box' on Apple Podcast, Soundcloud, Spotify and anywhere you get your podcasts Connect with us at & send your questions & comments to: #ESNpod so we can find your comments www.esnpodcast.com www.facebook.com/ESNpodcasts www.twitter.com/ESNpodcast www.instagram.com/ESNpodcast @esnpodcast on all other social media esnpodcast@gmail.com It's important to subscribe, rate and review us on your apple products. You can do that here... www.bit.ly/esnitunes