Podcasts about Scrape

Learn Polish in a fun way with short Episodes. On this episode we talk about   Kalendarzowa zima - Calendar winter.   Donations https://www.podpage.com/learn-polish-podcast/support/     Our Websites https://www.podpage.com/learn-polish-podcast/   https://learnpolish.podbean.com/     Find all Graphics to freely Download https://www.facebook.com/learnpolishpodcast     Start Your Own Podcast + Social Media & Donations https://bio.link/podcaster     All other Social Media & Donations https://linktr.ee/learnpolish   Spotify https://open.spotify.com/show/0ZOzgwHvZzEfQ8iRBfbIAp   Apple https://podcasts.apple.com/us/podcast/learn-polish-podcast/id1462326275   To listen to all Episodes + The Speaking Podcast + The Meditation Podcast + Business Opportunities please visit http://roycoughlan.com/ ===================================== 1st Episodes https://learnpolish.podbean.com/page/35/ ===================================== Now also on   Bitchute https://www.bitchute.com/channel/pxb8OvSYf4w9/   Youtube https://www.youtube.com/channel/UC9SeBSyrxEMtEUlQNjG3vTA   To get Skype lessons from Kamila or her team please visits http://polonuslodz.com/  -------------------------------------------------- In this Episode we discuss:   Kalendarzowa zima - Calendar winter   Czy lubisz zimę? - Do you like winter?   Morsowanie - Winter swimming   Zimą jest zimno i mroźno - Winter is cold and frosty   Skrobać szyby w samochodzie - Scrape car windows   Burza śnieżna - A snowstorm   Dzieci lubią kiedy pada śnieg - Children like it when it snows   Rzucać śnieżkami - Throw snowballs   Temperatura poniżej zera - Temperature below zero   Cztery pory roku - Four Seasons --------------------------------------------------------------- If you would like Skype lessons from kamila or her team please visit http://polonuslodz.com/   All Polish Episodes / Speaking Podcast / Meditation Podcast / Awakening Podcast/ Polish Property & business Offers - http://roycoughlan.com/   All Social Media + Donations https://linktr.ee/learnpolish   Start your own Podcast    https://bio.link/podcaster   Please Share with your friends / Subscribe / Comment and give a 5* Review  - Thank You (Dziekuje Bardzo :) )   #learnpolish #polishpodcast #learnpolishpodcast #speakpolish

Luke and Rich are back... with disappointing results! Listen as we review the SWFC squad for the first half of the 22/23 season just before mid-season eve (playing Fleetwood). In this first of two new episodes, we take a snake-like approach winding their way through the squad numbers starting at one "Mr. Wednesday" Liam Palmer to another "kinda Mr. Wednesday" in Cammy Dawson. Listen and find out why Alan Michael Sugar Trading has nothing to worry about from Rich, Moore is tyre-kicking donkeys at Blackpool, and whose aging Rolls Royce bod do we want to get out of the garage.It's a pleasure to come back for these special episodes and we want to wish a Merry Christmas/Lovely Festive Period to all Wednesdayites everywhere!WAWAWwww.differentgravypod.co.ukdifferentgravypod@gmail.com Hosted on Acast. See acast.com/privacy for more information.

TNF Recap and all of the rest of the games - Episode #611

It's the end of the year and people are planning. Also people are planning to succeed but what does that look like and how do you help others reach it? This week, we answer a listener question: "how do you mentor folks afraid of success?"

It's the end of the year and people are planning. Also people are planning to succeed but what does that look like and how do you help others reach it? This week, we answer a listener question: "how do you mentor folks afraid of success?"

SLUG BAIT is a mix for glum feelings; or a speculation of what it might feel like to inhale gelatin. Mix and artwork by guest contributor @h2wo0 * Tracklist: 01. Elusive Garden (feat. Dada Ques) - Flaty 02. Clockwork Little Happiness - Akira Yamaoka 03. Jelly - Flaty 04. La Ronde - Marie Davidson & L'Œil Nu 05. Kuzma Palkin - 10-Ev 06. ‘Env011' soundtrack from Serial Experiments Lain PSX game 07. [Untitled] - Nuno Canavarro 08. 1 Room - Perila 09. Sa'at - Jerusalem in My Heart 10. Scrape 2 - Emile Bojesen 11. Metal Preyers Reprise 1 - Metal Preyers 12. DOG - LEYA 13. Oroskällan - Blod 14. Monk - Mica Levi 15. World Weary Travelers - Moth Cock 16. Pokrov - Flaty 17. Mist of a Different Dimension - Nakaido "Chabo" Reichi 18. Serial Experiments Lain sample 19. Sighs of a Sea Turtle - Obay Alsharani 20. Becoming Warm - Ulla Straus 21. Third - Andrew Peckler 22. Stame (Vaghe Stelle Remix) - Burbank * Originally aired on n10.as on Saturday, December 10th, 2022

Kevin Durant and Kyrie Irving had no problem scoring against the Charlotte Hornets, but the Nets squandered a 23-point lead and ended up winning by just six when it was all said and done. Brooklyn allowed Charlotte back into this game in the second half and it actually came somewhat down to the wire before securing the win. Doug Norrie talks about what happened in this game, how the Nets weren't able to capitalize on their chances and how they allowed Terry Rozier to cook in the second half. In the end. it was a Nets win, but they lost a chance to real seal the deal early and get the stars some rest. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Brazil and Croatia have booked spots in the quarter-finals of the 2022 World Cup in Qatar. - दक्षिण कोरियालाई ४–१ गोल अन्तरले पराजित गदै ब्राजिल कतारमा जारी विश्वकपको क्वाटर फाइनलमा प्रवेश गरेको छ।

You know what makes everything better? Dogs. Have a bad day? DOG. Scrape your knee? DOG. Still single even though your relatives keep BEGGING you to find a partner? . . . DOG!!! In this episode, Colin tells (yet another) story about trains while Sierra gushes over a dog named Owney. Join us as we discuss snail mail propaganda, post office fever dreams, and the canine version of OnlyFans.Check Out Our Blog!

Two weeks after the fall of the Alamo, the Texian garrison at Goliad surrendered to another Mexican force, and a week after that, the garrison was executed on the orders of Santa Anna. Santa Anna and his army began marching east, toward the seat of the Texas government, while the Texas army retreated before him. On April 21, the two armies met at the brief but decisive Battle of San Jacinto, after which Santa Anna was captured. Santa Anna then signed the Treaty of Velasco, which ordered all Mexican armies in Texas back across the Rio Grande and which also acknowledged Texas' independence. Join Sean and James as they tell the story of the final actions of the Texas Revolution.

Transmissions from the Underground Show Episode 98"Transmissions from the Underground Show" Live from Melbourne Australia with Topher Denman & Christine Ries Thursdays at 4:00 AM USA EST - 8:00 PM AEDT Best artist around the world playing #heavyblues #stonerrock & #psychedelicrock #TransmissionsfromtheUnderground AND it's ONLY on Cowboy's Juke Joint Radio #cowboysjukejoint www.cowboysjukejoint.com1. Astrosaur - Reptile Empire - Portals (2022) 2. Gaupa - Ra - Myriad (2022) 3. Cosmic Debris - Interstellar Solar Race - Cosmic Debris (2022) 4. Monster Magnet - Learning to Die - A Better Dystopia (2021) 5. Donna Cannone - Why Am I Here - Donna Cannone (2022) 6. Green Lung - Let The Devil In - Woodland Rites (2019) 7. 16 - Scrape the Rocks - Into Dust (2022) 8. Mos Generator - Aja-Minor - Time//Wounds (2022) 9. Witchfinder - Approaching - Forgotten Mansion (2022) 10. 1000 Mods - Road to Burn - Super Van Vacation (2011) 11. Mountains - Tides End - Tides End (2022) 12. Planet of the 8s - Raised by Night - Turned to Stone Chapter V (2022)

Live from Detroit, MI, it's our best show ever for no reason at all. Not trying to make up for anything that may or may not have happened 4 years ago in Detroit. Just pure excitement about bringing sophisticated fart jokes and horrible ways of eating fruit to the fine people of Detroit. Suggested talking points: Egg Pervert, Jpeg of a Fart, Scrape and Lick Method, Loaded Cyberfries, Luke spelled BRIANNA, Firefighter Fighter, Scootin' on my Block North American Indigenous Tribal Food Systems (NĀTIFS): https://www.natifs.org/

Hi Bakers, This is my favorite chocolate cake in cupcake form. It has the best flavor I've ever tasted and most years I make it for my birthday. The cupcake is sweet and darkly chocolate without any other flavor distractions. The whipped cream and dense fudge frosting all work with the cupcakes to make it the best possible dessert. I hope you decide to try and share these cupcakes with everyone you love -Carolyn Gluten-Free Perfectly Chocolate Cupcakes Recipe modified from The Perfect Chocolate Cake by McCall's Cooking School Makes 12 large cupcakes Cocoa ½ cup Unsweetened Cocoa Powder ¾ cup +2 tablespoons boiling water Dry 1¼ cups Cup4Cup Multipurpose Flour (preferred) or King Arthur GF Flour blend ⅛ cup blanched almond flour (2 tablespoons) ½ teaspoon Koda Farms Sweet Rice Flour 1 teaspoons baking soda ¼ teaspoon salt ¼ teaspoon baking powder Wet ½ cup butter, softened 1¼ cups granulated sugar 2 large eggs ¾ teaspoons vanilla extract ⅛ cup unsweetened applesauce (2 tablespoons) Cream filling ½ cup heavy whipping cream 2 tablespoons powdered sugar ½ teaspoon vanilla extract Frosting 3 oz semisweet chocolate chips (~½ cup) ¼ cup light cream or milk ½ cup butter 1¼ cups powdered sugar Mix cocoa with boiling water in a medium-sized bowl and whisk until mixed. Set aside in the fridge to cool completely. Preheat the oven to 350F and place the rack in the middle position of the oven. Line the cupcake pan with paper liners. Mix flours, baking soda, salt, and baking powder in a medium-sized bowl with a whisk. Set aside. In a large bowl, cream butter and sugar until combined. Add eggs, applesauce, and vanilla, and beat at high speed until light and fluffy. Scrape the bowl as needed. Mix in the dry ingredients in fourths alternating with the cocoa mixture. You want to start and end with the flour mixture. The batter will be thick. Scoop batter into cupcake pan ¾ full and smooth the top. Bake for about 15-17 minutes or until the cupcakes spring back in the center when touched with a finger. Cool on a rack. Once the cupcakes are completely cool, cut a cone-shaped piece out of the top of each cupcake. Put cupcakes in the refrigerator to make sure they are cold before you fill them with whipped cream. In a medium-sized bowl, whip heavy cream with powdered sugar and vanilla until stiff. Spoon or pipe whipped cream into the top of the cupcakes and set cupcakes in the freezer while you make the frosting. Frosting Melt butter in a microwave-safe bowl. Add chocolate chips and whisk until melted. Add powdered sugar and mix thoroughly. Add cream and beat over a bowl of ice until spreadable consistency. Frost cupcakes and store them in the refrigerator. The frosting will get hard and fudge-like when cold. Enjoy these phenomenal cupcakes! --- Send in a voice message: https://anchor.fm/carolyn-hillyer/message

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Dove Cameron Reflects on Text That Inspired 'Bad Idea' A Hometown Hustler out of Downey who is bringing back the scents of your childhood in candle form! Do You Ever Wonder Where The FRIENDSGIVING Tradition Came From? Stash This Easy-to-Remember 'AEIOU' Flirting Hack In Your Memory See omnystudio.com/listener for privacy information.

Insight from Dr. Jennifer Haddad from Sunset Dental Studio in West HollywoodSee omnystudio.com/listener for privacy information.

Claire Saffitz is one of the most popular bakers on the internet. Her last cookbook, Dessert Person, was a New York Times bestseller, and her YouTube channel has over a million subscribers. She's embracing simplicity with her latest cookbook, What's for Dessert: Simple Recipes for Dessert People, which is out tomorrow. Claire Saffitz joins to take your calls and baking questions.   Sticky Pumpkin-Chestnut Gingerbread SERVES 12 TO 15 DIFFICULTY: 2 (Easy) ACTIVE TIME: 40 minutes TOTAL TIME: 1 hour 40 minutes, plus time to cool SPECIAL EQUIPMENT: 13 × 9-inch baking pan (preferably metal), hand mixer CAKE Neutral oil for the pan 6 ounces (170g) peeled roasted chestnuts (1 generous cup), from a jar or bag, rinsed and patted dry ¼ cup molasses (3 oz / 85g) ½ teaspoon baking soda 1 (15 oz / 425g) can unsweetened pumpkin puree (not pumpkin pie filling) 1 tablespoon finely grated fresh ginger 1½ teaspoons vanilla extract 2½ cups all-purpose flour (11.9 oz / 338g) 2¼ teaspoons baking powder 1½ teaspoons Diamond Crystal kosher salt or ¾ teaspoon Morton kosher salt 1½ teaspoons ground cinnamon ¼ teaspoon ground nutmeg 1⁄8 teaspoon ground cloves 1¼ cups granulated sugar (8.8 oz / 250g) 4 large eggs (7 oz / 200g), at room temperature 2⁄3 cup neutral oil (5.3 oz / 150g), such as grapeseed or avocado TOFFEE SAUCE AND SERVING 10 tablespoons unsalted butter (5 oz / 142g) 1 cup packed dark brown sugar (7.8 oz / 220g) 1 cup heavy cream (8.5 oz / 240g), at room temperature ¾ teaspoon Diamond Crystal kosher salt or ½ teaspoon Morton kosher salt   PREHEAT THE OVEN AND PREPARE THE PAN: Arrange an oven rack in the center position and preheat the oven to 350°F. Brush the bottom and sides of a 13 × 9-inch pan, preferably metal, with neutral oil. Line just the bottom of the pan with a rectangle of parchment paper, cut to fit, and smooth to eliminate air bubbles. Brush the parchment with moreoil and set the pan aside. COOK THE CHESTNUTS AND MOLASSES: In a small saucepan, combine the chestnuts, molasses, and ½ cup (4 oz / 113g) water and bring to a simmer over medium heat. Reduce the heat to maintain a very gentle simmer, cover, and cook until the chestnuts are soft and easily break apart when pressed against the side of the pan, 12 to 15 minutes. Remove from the heat, uncover, and mash the chestnuts with a fork or a potato masher to break them down into pieces no larger than a pea (don't mash into a paste, though—you want them to add texture to the cake). MIX THE WET INGREDIENTS: To the saucepan with the chestnut mixture, add the baking soda and stir thoroughly to combine. The mixture will foam, which is normal. Scrape the mixture into a medium bowl, then stir in the pumpkin, ginger, and vanilla. Set the pumpkin mixture aside and let it cool to room temperature, stirring it occasionally (to cool it down very quickly, you can stir it in an ice bath—see Chilling in an Ice Bath, page 358). MIX THE DRY INGREDIENTS: In a large bowl, whisk together the flour,baking powder, salt, cinnamon, nutmeg, and cloves to combine. Make a well in the center and set the bowl aside. BEAT THE EGGS AND SUGAR, THEN STREAM I N THE OIL: In a separate large bowl, with a hand mixer, beat the sugar and eggs on medium-low speed until the eggs are broken up, then increase the speed to medium-high and continue to beat until the mixture is pale, mousse-y, and doubled in volume, about 3 minutes. Beating constantly, very gradually stream in the oil and continue to beat just until the mixture is smooth, thick, and emulsified. MAKE THE BATTER: Add the pumpkin mixture to the bowl with the egg mixture and mix on medium-low just until blended, then scrape that mixture into the bowl of dry ingredients. Mix on medium-low, starting in the centerand gradually working outward, until you have a smooth, evenly mixed batter with no traces of flour. Switch to a flexible spatula and fold the batter several times to make sure it's evenly mixed. Pour the batter into the prepared pan. BAKE: Bake until thesurface of the cake is deeply browned and springy to the touch and a toothpick or cake tester inserted into the center comes out clean, 30 to 35 minutes. Set the cake aside. MEANWHILE, MAKE THE TOFFEE SAUCE: In a medium saucepan, combine the butter, brown sugar, and ¼ cup (2 oz / 57g) water and bring to a boil over medium-high heat, stirring to melt the butter and dissolve the sugar. Continue to cook, stirring often, until the mixture is reduced and slightly thickened, about 3 minutes, then remove the saucepan from the heat and slowly add the cream (take care, it will sputter), stirring constantly until the mixture is smooth. Bring to a boil again over medium-high heat and cook, stirring occasionally, until the toffee sauce is slightly reduced and thickened, about 3 minutes longer. Stir in the salt and set the saucepan aside. SOAK THE CAKE: Use a toothpick to poke deep holes all over the hot cake, then slowly pour 1 cup (8.2 oz / 233g) of the warm toffee sauce over the entire surface. Let the cake sit until it has absorbed some of the toffee sauce and is slightly warm. Cover the saucepan to keep the remaining toffee sauce warm. SERVE: Cut around the sides of the cake with a small offset spatula or paring knife, then use a serrated knife to slice the cake into a 3-by-4 grid to make 12 generous portions, or into a 3-by-5 grid to make 15 slightly smaller portions. Lift the slices out of the pan and transfer to serving plates. The toffee sauce will separate as it sits, so stir to bring it back together. If the butter in the sauce has started to solidify, rewarm it over medium-low heat. Pour the toffee sauce into a small pitcher or serving vessel and serve on the side. Can I . . . Make it ahead? Ideally, no. The cake is best eaten slightly warm while the toffee sauce is glossy (the butter in the sauce will solidify when cool). Any leftover cake can be covered and stored at room temperature for up to 2 days. Rewarm it in a 300°F oven until the surface is glossy again, 5 to 7 minutes. Any leftover toffee sauce, stored in a lidded container in the refrigerator, will keep for up to 2 weeks. Scrape it into a small saucepan and rewarm over medium-low heat, stirring constantly, until it's glossy and fluid. Use a stand mixer instead of a hand mixer? Yes. Combine the sugar and eggs in a stand mixer fitted with the whisk attachment and proceed with the recipe as written. After adding the pumpkin mixture, switch to the paddle attachment, reduce the mixer speed to low, and add the dry ingredients to the bowl in two additions.

Neil Manthorp is joined by the former England fast bowler Steve Harmison to look back at their four-wicket win over Sri Lanka to reach the semi-finals of the T20 World Cup. They wax lyrical about the brilliance of Ben Stokes, hear from England batter Alex Hales, discuss *that* interview alongside Eoin Morgan, and look ahead to a potential last four tie with India on Thursday. Hosted on Acast. See acast.com/privacy for more information.

It's an Iron Ladle Challenge—and this time, the Ladies are solving a culinary problem that may or may not actually exist: What can you do with leftover Halloween candy? Sarah melts candy corn (and smokes out her kitchen) to make homemade gourmet Butterfinger-style bonbons. Bri goes sugar-free (and also candy-free), decoupaging empty candy wrappers into fun notebook covers. Rachel tries her hand at a from-scratch gingerbread house (featuring banana Laffy-Taffys, jawbusters, and other reject candies)—and burns out the motor in her brand-new hand mixer in the process. And Erin overcomes a kitchen emergency (also involving a hand mixer) to save the day with her sweet and savory late-night-snack cookies. Scroll down for photos and recipes, and view more photos at instagram.com/lutheranladieslounge. Sarah's Candy Corn Peanut Butter Bars (aka Butterfingers) from thespruceeats.com/candy-corn-peanut-butter-bars-520932 Prep: 10 mins Cook: 20 mins Total: 30 mins Servings: 16 servings Ingredients 3 cups candy corn 1 1/2 cups creamy peanut butter, not the natural variety 12 ounces chocolate candy coating Instructions Gather the ingredients. Line an 8x8 pan with foil and spray the foil with nonstick cooking spray. Place the candy corn in a large microwave-safe bowl. Microwave the candy corn for one minute, then stir as it starts to melt. Continue to microwave the corn in 30-second increments, stirring after every 30 seconds to prevent overheating. Cook the candy corn until it is completely melted and smooth, but be wary of overheating it and causing it to stiffen up. Add the peanut butter to the melted candy corn and stir it in until it is completely incorporated. If you have trouble combining them, microwave the candy briefly (for 10 to 15 seconds at a time) just until it's warm enough to be easily mixed. Scrape the candy out into the prepared pan and smooth it into an even layer. While it is still warm, use a knife or pizza cutter to score it into small bars, 1 inch across and 4 inches long. You should get about 16 small bars from one batch, but you can always make them larger or smaller as desired. Let the candy cool completely. Once cool, break or cut the bars apart along the scored lines. Melt the chocolate candy coating in a microwave-safe bowl, stirring frequently until it is melted and smooth. Use forks or dipping tools to dip the bars completely in the coating. Once a bar has been dipped, hold it over the bowl to let the excess drip back down into the bowl. Place a dipped bar on a parchment-lined baking sheet, and repeat until all of the bars are dipped. Let them set completely at room temperature or in the refrigerator before serving. When served at room temperature, the bars have a slight chew to them, but when refrigerated they're perfectly crispy and crunchy. Store candy corn peanut butter bars in an airtight container in the refrigerator for up to a month. Bri's Candy Wrapper Notebook Honestly there are no rules on this, but here are some directions/tips to get you started:  Choose your surface! Can be a composition notebook, a journal, a canvas, a piece of MDF. Sky's the limit. (Not really but I'm sure you get it.)  Gather your other materials for your collage: leftover Halloween candy wrappers, a preferred adhesive (Schelmer's School Glue(tm), Schmod Podge(tm) or similar), and your preferred finisher (varnish, artist's fixative, etc.)  NOTE: Choose wrappers or parts of wrappers that lay flat and don't easily “ribbon” or roll in on itself — unless you want to flatten those wrappers ahead of time. Otherwise, paper- and/or wax-based are probably best. Cardboard would also work!  NOTE: When choosing a finisher, make sure it is workable and has the desired level of “sheen” you want (matte v. glossy). When in doubt, just use clear packing tape. I won't tell Martha Stewart.  Adhere the wrappers to the surface using the chosen adhesive. You can create a pattern, or use my preferred method (perhaps unsurprisingly), a free-for-all style.  NOTE: Although a collage is technically two-dimensional art, you may want to plan different “layers” to your project.  Ok, my style isn't 100% free-for-all. My first layer is always the “background layer” when I want to ensure the entire surface is covered with my collage medium. From there, I build upon that layer in terms of what I want to be visible. (E.g., If you want to make sure a certain color or brand or aesthetic predominates in your collage, make sure those wrappers compose your final layer of the collage or at least are some of the last wrappers you glue onto your surface.)  When all of your wrappers have been arranged and adhered to your surface, you're ready to apply varnish, a fixative or (again, seriously) clear packing tape to finish your artwork. Please follow the manufacturer's instructions on whichever finisher you choose so that you don't melt your skin off on contact or something!!  Erin's Friday Afternoon Snack Cookies Late Night Snack Cookies from cookiesandcups.com/late-night-snack-cookies makes 24 large cookies Ingredients 1 cup butter, room temperature 1 1/4 cups light brown sugar 1 egg + 1 yolk 1 Tbsp heavy cream or milk 1 Tbsp vanilla 2 1/2 cups flour 1 tsp baking soda 1/2 tsp salt 3 cups chopped Snickers candy, frozen 4–5 cups thick cut salted potato chips (I used Kettle Chips) Instructions Preheat oven to 350° Line baking sheet with parchment paper, set aside. In bowl of stand mixer cream butter and sugar for 2 minutes until light and fluffy. Turn mixer to low and add in egg, yolk, milk and vanilla. Increase speed to medium and mix until smooth and incorporated. Turn mixer back down to low and add in flour, baking soda and salt, mixing until combined. Add in Snickers candy and mix until evenly distributed. And finally add in potato chips and pulse until combined. Don't over mix, as all the chips will break up too much. Drop by heaping tablespoon onto lined baking sheet and bake 9-10 minutes until edges are golden. Allow to cool 2-3 minutes on baking sheet and transfer to a wire rack to continue cooling. Notes store airtight for up to 3 days. Rachel's Gingerbread House of Reject Candy from simplyrecipes.com/recipes/how_to_make_a_gingerbread_house Prep Time 2 hrs Cook Time 15 mins Total Time 2 hrs 15 mins Servings 12 Yield 1 gingerbread house With 6 cups of flour, how you measure the flour makes a difference. Lightly fluff up the flour in the container, use a cup measure to scoop up flour, then use a blunt knife to level the flour. Do not pack or tamp down the flour in the cup. These instructions were adapted from those found in the 1996 Joy of Cooking. Ingredients For the gingerbread house dough 6 cups (828g) all-purpose flour, plus more for rolling the dough (see recipe note) 1/2 teaspoon baking powder 4 teaspoons ground ginger 4 teaspoons ground cinnamon 1/2 teaspoon ground cloves or allspice 1/2 teaspoon salt 3/4 cup (170g) butter, softened 1 1/2 cups (284g) packed light brown sugar 2 large eggs 1 cup molasses 1 tablespoon water For the royal icing 2 large egg whites 2 2/3 cups powdered sugar, divided Special Equipment Stand mixer Piping bag or freezer bag Method Make the Gingerbread Dough Whisk the flour and spices: In a large bowl, whisk together the flour, baking powder, ginger, cinnamon, cloves or allspice, and salt. Set aside. Make the butter, sugar, egg, and molasses mixture: Using a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until fluffy and well blended. Beat in the eggs, molasses, and water until well combined. Combine the wet and dry ingredients, and knead the dough: Beat half of the flour mixture into the molasses mixture until well blended and smooth. Add in the remaining flour and continue to mix until well blended and a soft cohesive dough forms. Turn the dough out onto a slightly floured work surface and knead by hand 5 or 6 times until the dough is smooth and combined. If dough is too soft, add a little more flour. Divide the dough, wrap and chill it: Divide the dough in half, pat into disks, and wrap each half in plastic wrap. Refrigerate for at least two hours, preferably overnight. You can make it up to 3 days ahead of time. Let sit at room temperature for at least 10 minutes before rolling out. Make the Gingerbread House Pieces Create and cut out the pattern pieces: Create a gingerbread house pattern by cutting out pieces from our printable Gingerbread House Templates. They should print out with the correct proportions (1 inch on the pattern = 1 inch in real life), but if not, the dimensions are also given on the pattern so you can use a ruler and create your own. You can either use the regular paper template pieces as-is or, if you prefer, you can trace the pieces onto stiffer paper like a manila folder or cardboard. I like cardboard because it's almost as thick as the gingerbread house pieces will be, and you can create a house model easily using the pieces. Prepare the oven and cookie sheets: Preheat oven to 350°F, with the oven rack in the middle. Have 2 to 3 flat cookie sheets ready. Roll out the dough: Spread parchment paper on a large flat surface for rolling. Dust the paper lightly with flour. Working with one portion of the dough at a time, use a rolling pin to roll out the dough to an even thickness of 1/4 inch. Add a little flour to the surface of the dough, and check for sticking as you roll it out. If it sticks to either your rolling pin or the rolling surface, dust with more flour. If the rolled out dough is very soft, you may want to freeze it for an hour before cutting out the patterns. Cut out shapes in the dough with pattern pieces: Rub a little flour over the surface of the dough. Place the pattern pieces on the dough, as many pattern pieces as will fit on the dough. Use a small sharp knife to cut out the pattern pieces from the dough, wiping the knife surface clean frequently. Depending on how soft the dough is, you may need to use scissors to cut the parchment paper. You can cut out the patterns through the dough and parchment paper, placing the dough pieces with the paper directly on the cookie sheets. If you are not using parchment paper, you may need to use a large metal spatula to transfer the dough pieces to a greased cookie sheet. Space the pieces on the cookie sheet an inch apart from each other. If dough pieces stretch during the transfer process, push them back into shape. You can cut out a door and window(s) at this point, or you can wait until after baking, soon after the pieces have come out of the oven while the cookies are still warm. Bake: Bake in a 350°F oven until the edges are just beginning to darken, 11-15 minutes for the large pieces, 6 to 8 minutes for the small pieces. Rotate the cookie sheets halfway through the baking for more even browning. Remove the sheets to racks to cool, about 15 minutes. Trim the pieces while warm: While the pieces are still slightly warm, lay the pattern pieces over them and use a large straight chef's knife to trim off any parts of the pieces that have through cooking spread beyond the pattern. Remove pieces to cool directly on racks to cool completely. Make the Royal Icing Make the royal icing: Whisk the egg whites and 1 1/3 cups of the powdered sugar together until smooth . If you are planning to eat your gingerbread house and are concerned about the safety of raw eggs, you can cook the egg white powdered sugar mixture in a double boiler until the mixture reaches a temperature of 160°F, but not higher than 175° (for more information, read How to Pasteurize Eggs at Home). You can also use pasteurized dried or liquid egg whites. Add more powdered sugar, beat to stiff peaks: Add the remaining 1 1/3 cup of powdered sugar to the sugar egg mixture. Using an electric mixer, beat on high speed until the icing holds stiff peaks. If it doesn't form stiff peaks, add more powdered sugar. Place a dampened clean towel over the bowl of royal icing: Keep this towel over the icing to prevent it from drying out while you work with it. Pipe the icing with a pastry bag or cut freezer bag: When you are ready to mortar or decorate, fill a pastry bag with the icing. If you don't have a pastry bag, you can make your own with a re-sealable plastic freezer bag, just cut off the tip (a small cut) of one of the corners of the bag. Plastic or metal piping tips are available in supermarkets which you can also use with a freezer bag, for more controlled piping. Build the House Using Royal Icing as Mortar This is where it really helps to have more than two hands working on a house, and why making a gingerbread house is so much more fun with company than alone. If you are working on this alone, it may help to grab some canned goods from the pantry and use the cans to help prop up the pieces while the icing mortar is drying. Pick and line a base: Pick a solid base for your gingerbread house - either a flat cookie sheet, or a thick, sturdy piece of cardboard. If you want, line the base with aluminum foil or wax paper. Mortar the sides of the house with royal icing: Pipe a thick line of icing along a short end of one of the side pieces. Press the iced side piece against the edge of either the front or back pieces. Hold in place for a few minutes until the icing is partially set. Repeat with the other side piece. Prop up with cans if necessary. Repeat with the other short edges of the side pieces and the remaining front/back piece. Pipe icing along the seams, inside and outside of the house, to fill in any gaps and to add extra stability. Pipe icing along the edges of the house where it meets the base. Let set for at least an hour before attempting to add the roof pieces. Simple Tip! If any of the gingerbread house pattern pieces break, as can happen easily when working with what are essentially cookies, most likely you can repair them. On my house I forgot to cut out the door and window until the front piece had almost completely cooled. When I went to make the cuts, the piece broke. Fortunately, it was easy to mortar back together with royal icing. We even created a "splint" out of cardboard and used royal icing to hold the splint to the piece. Let harden completely before using the piece for the house construction. When it comes time to decorate, you can pipe icing right over the broken seam and no one will be the wiser. Mortar in the roof with royal icing: Once the royal icing has dried enough so that the base structure is solid, you can go to work on the roof. Pipe icing all along the top edges of the structure, front and back and two sides. The roof pieces are rectangular-shaped. Place the roof pieces so that the long ends of the rectangle are running along the top of the house. It helps if you have two people working together to place the roof pieces on the house at the same time so that they meet easily at the top center, and extend out a little bit, forming an overhang at each end. Gently hold the roof pieces in place for a few minutes until they are set enough so they don't slide off when you remove your hands. Pipe the top seam of the house with extra icing. Let the house stand for at least an hour, and preferably 8 hours before decorating. Mortar the chimney with royal icing: The dimensions of the chimney can be a bit tricky because of the angle of the roof. It's easiest to assemble the chimney first upside down, separate from the house. Pipe the pieces together with royal icing and let set until stable. Then, turn the chimney right-side-up and attach it to the roof using piped royal icing. You can do this either right after the house has initially set (1 hour after assembly) or later, during the decorating process. Decorate the house: Decorate your gingerbread house with piped royal icing and candies such as red hots, gum drops, candy canes, chocolate truffles, or whatever you like. Connect with the Lutheran Ladies on social media in The Lutheran Ladies' Lounge Facebook discussion group (facebook.com/groups/LutheranLadiesLounge) and on Instagram @lutheranladieslounge. Follow Sarah (@hymnnerd), Rachel (@rachbomberger), Erin (@erinaltered), and Bri (@grrrzevske) on Instagram! Sign up for the Lutheran Ladies' Lounge monthly e-newsletter here, and email the Ladies at lutheranladies@kfuo.org.

Today on the podcast I'm joined by my good Buddy Jake Hofer. Jake is one of the guys who I've learned a lot from when it comes to using longer-term trail camera data to plan hunts. More specifically how I approach patterning scrapes is directly influenced by Jake's approach (and love) for scrapes. Intimately learning when and how different scrapes are being used has helped me target specific dates related to a specific scape area. The past few years, I've picked a specific date I've seen active and not surprising, I had encounters with shooter bucks in both instances. Kinda crazy to pick one date in the entire whitetail calendar…and consistently have it produce. Hope you dig the conversation - thanks for listening! To listen to the podcast click the purple play button at the top of the page. You can also download the podcast via iTunes, Stitcher Radio and Google Play—don't forget to share with your friends! If you like the podcast, please leave us a 5 star iTunes rating…we'd really appreciate it. Click here to listen/subscribe on iTunes (best for iOS devices) Click here to listen/subscribe on Stitcher (best for Android devices) WHAT TO EXPECT FROM PODCAST 308 Prospects Scrape week Best dates and weather to hunt scrapes Sneaky good scrape dates outside end of October And much more! SHOW NOTES AND LINKS: —Truth From The Stand Merch —Support our partners: Exodus Outdoor Gear, Spartan Forge & Tethrd — Visit my local archery shop Bob and AJ's Archery World —Waypoint TV Learn more about your ad choices. Visit megaphone.fm/adchoices

I was able to be in a tree 3 times the last 36 hours. Halloween morning as well as the entire day of November 1st. I find myself struggling chasing trail cameras and scouting less, but I need to make a change to that system. I know where some doe have been using every morning, and I have tried to use that to my advantage, but a mistake in my setup in the morning of Nov 1 may have ruined my chance at a solid buck, but we will never know. Scrape activity the last 2 days has appeared to drop, deer are still crossing by them but not re opening them. Did hear some chasing tonight right at last light, and had one come in as I was packing up my gear after the hunt, but I don't know what it was. Tomorrow I think will be the coldest morning all week, so I may be packing a lunch and sitting later depending on movement I have seen. I plan to go hunt another section where I do have cameras, but won't be near them so I can break my bad habit. I know there are deer in this section but I haven't narrowed them down yet. I guess that is the story of all the spots I hunt though. I will check in again tomorrow night, unless something keeps me out extra late! Thank you all for listening! Predator Hunter Outdoors HuntWise ORC Archery SiOnyx

Welcome to Season 3 Episode 45 of the Pick & Drive Rugby Podcast! We are a family friendly, weekly podcast series; where our hosts Mitch and Ando discuss all things Australian Rugby Union! In this weeks episode we: Review the Wallaroo's quarter final defeat to England- 3:20 Analyse the Wallabies clutch victory over Scotland - 17:00 Enter the Locker Room to answer fans questions - 35:30 And much, much more! Follow us on Facebook, Instagram & Twitter - Get Involved! Contribute to the pod at: https://ko-fi.com/pickanddriverugby (https://ko-fi.com/pickanddriverugby)

On this week of The Weekly Whitetail Report I'm joined by 4 guest that are hunting 4 completely different types of Whitetails. 1st guest is Tyler Wilbur who's a team member on the Whitetail Bloodline. He's hunting mountain Whitetails in Pennsylvania which is known for the large numbers of hunters which also brings some of the most pressure in the entire county. Lots of pre rut activity and it's getting fired up in Pennsylvania leading into this week. 2nd guest is Angelo Giannoni who is also a Whitetail Bloodline Team and he lives in the concrete jungle of Chicago but spends his free type managing his newly bought property and chasing chasing Illinois farm country Whitetails. Angelo has been seeing a lot of pre rut sign and has seen young bucks chasing but is still waiting for it to hear up a bit but he knows any day things could shift and Whitetails could start getting into rut mode hardcore. 3rd guest is John Williams who hunts swamp bucks in the Georgia swamps!! He has already shot a great buck this year and with the new intel he just got, he is going after the biggest buck he has ever had on camera. Lots of pre rut activity in Georgia and deer are on the move but typically in mornings and at last light. John is very hopefully and the rut should getting rocking in his neck of the woods very soon. Last but not least I get Jon Landwehr a Whitetail Bloodline Team member and talk central Kansas Whitetails with him. Kansas is getting fired up and Jon is starting to see a lot of bucks on their feet in daylight hours and has lots of bucks hitting scrapes right now. The next week will be a great time to be hunting Kansas Whitetails. This was a great episode with a ton of information. If you're hunting Midwest Whitetails you should be getting fired up because bucks are starting to chase, the first doe's are going into their estrous cycles, rattling and grunt calls are a great tactic to use, hunting over active scrapes is a go to this week, hunting the down wind side of doe bedding is also a great option this time of year. Bucks will start hitting the ground like no other and Scrape Week is upon us so get out there and get after it because you can't kill them on the couch!!

On today's episode of The Exodus Podcast, We are back in the studio talking everything trail cameras for all phases of the rut. That magical time of year is almost here so listen up! We discuss: -Recapping chad's bull from Idahos September Elk Season -Chad and Jakes plans for this whitetail season -Planning for a late October trip to hunt Iowa -How jake is using historical trail camera data from his Illinois farm to hunt his target buck -The October trail camera checklist you should follow -Why you should ALWAYS use lithium batteries -Solar panels are life savers -The best place to hang a trail camera for lots of pictures of bucks -How high is too high? -How to get great night pictures -Scrapes or bedding trails for October trail cameras? -Analyzing what that picture of a buck tells you -Organizing your trail camera pictures for easy data analysis -Running trail cameras on big woods scrapes -Photo mode or video mode? -Scrape lines or rub lines? And so much more!   CONNECT:  https://linktr.ee/exodustrailcameras  https://linktr.ee/TheLandPodcast  https://bit.ly/TheDeerGearPodcast

Pastor Bobby gives the message "Scrape the Barnacles Off the Boat" at Shepherd's Grove Presbyterian Church on Sunday October 23, 2022. Things are not going to get better for you until you become the kind of person that attracts the things you want. Instead of blaming things or people, may we make small decisions and goals in our lives to become the kind of people we want to be.

The Cincinnati Bearcats barely scraped by SMU today, as head coach Luke Fickell becomes the all-time winningest head coach in Cincinnati Bearcats history. Alex explains why this performance today is not going to cut it against teams like UCF. This is the second straight game against an inferior conference opponent where the Cincinnati Bearcats didn't even manage to score 30 points, and Alex points out the lack of creativity and flavor within the offense for the recent struggles. There were some good moments from today's game, including running back Charles McClelland continuing to cement his role as the lead running back on this team and a breakout performance from a former four-star commit. Alex then looks ahead to next week's showdown at UCF, a game that could very well determine which team hosts the conference championship game. Find Locked On Bearcats on your favorite podcast platforms: Apple Podcasts: https://podcasts.apple.com/us/podcast/locked-on-bearcats-daily-podcast-on-cincinnati-bearcats/id1600132108   Spotify: https://open.spotify.com/show/50LUo2h1xoJFIWBv6KrUJS?si=db84b6a4edc142f8   Stitcher: https://listen.stitcher.com/yvap/?af_dp=stitcher://show/671454&af_web_dp=https://www.stitcher.com/show/671454   Alex Frank uses his experiences and connections from his days as Sports Director of the University of Cincinnati's Bearcast Media into Locked On Bearcats. With an innate feel and passion for Bearcats football, men's basketball and UC Athletics as a whole, Alex provides the latest news, analysis, film reviews and insight to your favorite team and alma mater every day on Locked On Bearcats.   And follow Alex Frank on Twitter @frankie_nnati.  Support Us By Supporting Our Sponsors! SweatBlock If you or someone you love is experiencing embarrassing sweat or odor try Sweatblock. Save 20% with promo codeLocked On at sweatblock.com. Also available on Amazon. LinkedIn LinkedIn jobs helps you find the candidates you want to talk to, faster. Post your job for free at Linkedin.com/lockedoncollege Terms and conditions apply. Built Bar Built Bar is a protein bar that tastes like a candy bar. Go to builtbar.com and use promo code “LOCKEDON15,” and you'll get 15% off your next order. BetOnline BetOnline.net has you covered this season with more props, odds and lines than ever before. BetOnline – Where The Game Starts! Underdog Fantasy Sign up on underdogfantasy.com with the promo code LOCKED ON and get your first deposit doubled up to $100! SimpliSafe With Fast Protect™️ Technology, exclusively from SimpliSafe, 24/7 monitoring agents capture evidence to accurately verify a threat for faster police response. There's No Safe Like SimpliSafe. Visit SimpliSafe.com/LockedOnCollege to learn more. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Aaron from The Hunting Public and I talk Scrapes. Good Scrapes, Bad Scrapes, Perennial Scrapes, One time Scrapes, killing over scrapes, how scrapes relate to other features, and a ton more. With it being the pre-rut and scrapes popping up every where, it's time to get on 'em! Hope you all enjoy and be sure to check out The Hunting Public if you haven't yet! https://vectorcustomshop.com/ https://www.onxmaps.com/ https://www.venadoinc.com/

SALAH SINKS CITY, ARSENAL SCRAPE WIN & MAN UTD SLIP AT HOME AGAIN | BACK AGAIN W/TROOPZ LIVE

October Lull Hunting // Tips and Tactics for Being a Better Hunter! Have you ever encountered a buck or killed your target buck in October? If you have, you know there are a few factors to take into consider. In this episode, we cover our strategies and what we are doing day by day during late October to put an arrow in our #1 buck, and hopefully take him out of the field. Scrape hunting, stand movement, trailcamera strategies all play a big part in this.  If you would like to watch some of our hunts on Youtube, check them out at the following link: Youtube Channel.  If you would like to suggest a "Huntroversy" for us to talk about, send us an email through the contact tab of our website: Website As always, follow us on your favorite social media apps: Facebook: LINK Instagram: LINK

Zac and I talk about a buck he killed, close to, but not on a scrape he was hunting. He thought he had the area to himself but upon finding out he didn't, made some changes, some moves and still got on a great buck within range of the scrape. Hope ya'll enjoy this one! @zac_strobl

Andrew, Ian, and Patrick hear from listeners about stopping sound between floors and the world's worst drywall finishing, before taking questions about leaving small parts of homes standing, insulating inaccessible attic spaces, and leaving felt underlayment exposed.

"Thanks for listening we were a sorry a mess this year." Scrape by in Greenwich Village with the Falslevs as we tune into the Coen Brother's Inside Llewyn Davis (2013). In this bite sized episode we discuss the somber story of the eponymous failed folk musician, filming with live music, and dissatisfaction with static characters. Music by Chan Walrus. Instagram @nftss_pod.

On this episode Byron chats with Jake Hofer of Exodus Outdoor Gear.  They focus on scape hunting and information from running trail cams on scrapes.  Jake has run an army of trail cams for a few years and really has picked up a lot of information around this magical time of year.  Also discussed:-recent hunts-cold fronts-scouting now -time of day on scrapes-small farm hunting-muzzleloader purchase- productivity hacks  Check out the Sportsmen's Empire Podcast Network for more great, outdoor content. 

On this episode Byron chats with Jake Hofer of Exodus Outdoor Gear. They focus on scape hunting and information from running trail cams on scrapes. Jake has run an army of trail cams for a few years and really has picked up a lot of information around this magical time of year.    Also discussed: -recent hunts -cold fronts -scouting now  -time of day on scrapes -small farm hunting -muzzleloader purchase - productivity hacks    Check out the Sportsmen's Empire Podcast Network for more great, outdoor content.  Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode Steve Bartylla from Deer and Deer Hunting Magazine talks about why every deer hunter should consider building a scrape tree near their treestand.

We made it to 200 episodes! Thanks to our patrons for their support, it is very much appreciated. Today Sam, Rik and Toni chat about the narrow 1-0 win over Celta Vigo, and how the team is looking ahead of the clash with Inter Milan.--Sprogs--Celta reaction--Ter Stegen--Lewandowski isolated--Champion team--Chances, or lack of--Pique--Raphinha incident--Three left-backs--Ratings--200th episode competition--Assembly--Big earners jab--No nerves--Electric UCL night aheadSupport the show

The Cincinnati Bearcats barely scraped by USF 28-24 for their 30th straight home win at Nippert Stadium and Luke Fickell's record-tying 53rd win as Bearcats head coach. Alex vents his frustrations of the Cincinnati Bearcats barely being able to pull this one out and points out why the Blackcats defense struggled. Cincinnati Bearcats quarterback Ben Bryant left the game with what appeared to be a concussion in the fourth quarter. Evan Prater came in and led the Cincinnati Bearcats to a come-from behind victory, but is there now a quarterback controversy? The difference in this game was running back Charles McClelland. And in the absence of running back Corey Kiner, McClelland may have re-cemented himself as the lead running back on the team. Find Locked On Bearcats on your favorite podcast platforms: Apple Podcasts: https://podcasts.apple.com/us/podcast/locked-on-bearcats-daily-podcast-on-cincinnati-bearcats/id1600132108   Spotify: https://open.spotify.com/show/50LUo2h1xoJFIWBv6KrUJS?si=db84b6a4edc142f8   Stitcher: https://listen.stitcher.com/yvap/?af_dp=stitcher://show/671454&af_web_dp=https://www.stitcher.com/show/671454   Alex Frank uses his experiences and connections from his days as Sports Director of the University of Cincinnati's Bearcast Media into Locked On Bearcats. With an innate feel and passion for Bearcats football, men's basketball and UC Athletics as a whole, Alex provides the latest news, analysis, film reviews and insight to your favorite team and alma mater every day on Locked On Bearcats.   And follow Alex Frank on Twitter @frankie_nnati.  Support Us By Supporting Our Sponsors! LinkedIn LinkedIn jobs helps you find the candidates you want to talk to, faster. Post your job for free at Linkedin.com/lockedoncollege Terms and conditions apply. Built Bar Built Bar is a protein bar that tastes like a candy bar. Go to builtbar.com and use promo code “LOCKEDON15,” and you'll get 15% off your next order. BetOnline BetOnline.net has you covered this season with more props, odds and lines than ever before. BetOnline – Where The Game Starts! Upside Download the FREE Upside App and use promo code Locked to get $5 or more cash back on your first purchase of $10 or more. Underdog Fantasy Sign up on underdogfantasy.com with the promo code LOCKED ON and get your first deposit doubled up to $100! SimpliSafe With Fast Protect™️ Technology, exclusively from SimpliSafe, 24/7 monitoring agents capture evidence to accurately verify a threat for faster police response. There's No Safe Like SimpliSafe. Visit SimpliSafe.com/LockedOnCollege to learn more. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Barcelona pick up a narrow 1-0 win over Celta Vigo to stay top of La Liga, despite a shoddy 2nd half performance. Match reactions & analysis now on our latest episode. Check it out! Late Night Football is also available on the following channels: iTunes - https://podcasts.apple.com/ca/podcast/the-late-night-football-show/id1510270353 Spotify - https://open.spotify.com/show/0PPgcvuaWbUMYWR9WWzH43 If you're a sports fan and have a Facebook account, check out Fox in the Box, a great group for sports-minded discussions and opinions. Click here - https://www.facebook.com/groups/FoxInTheBoxFC You can also follow us on the following channels: Twitter - https://twitter.com/HumourFooty Facebook - https://www.facebook.com/people/Late-Night-Football/100085181958696/ Instagram - https://www.instagram.com/footylatenight/

The ultimate redneck achievement! The S3 crew recounts an epic weekend at MidAmerica Outdoors: Racing Dirt Bikes, Rock Crawling a BRAND NEW Rocky Ridge Jeep, Downhill Barbie chaos, and barely surviving an epic Slip and Scrape! It's a NEW EPISODE of Checkers or Wreckers - the S3 Power Sports Podcast! With: Dustin Jones, Luke Moreau, Chris Shweers, and Quinton Daniels. If you'd like to WATCH the episode instead, check out our YouTube: https://www.youtube.com/S3PowerSportsMedia - - - - - - - - - - - - - - - - - - - - GET PARTS FOR YOUR RIDE: https://s3powersports.com/ REPRESENT THE #S3NATION IN STYLE: https://s3powersports.com/apparel-gear/ WANT MORE!?!: https://www.facebook.com/S3PowerSports https://www.instagram.com/S3PowerSports https://twitter.com/S3PowerSports https://s3powersports.com

You'd be hard-pressed to have a conversation with someone about deer hunting and not touch on scrapes. Scrapes are arguably the most powerful communication tool that bucks and does alike use. They get the most attention during October and early November, but some scrapes are used year-round, depending on their location. There's nothing better than finding a well-used community scrape that deer have used for years. I would rather see a deer-made...

Any art connoisseurs in the house? Hopefully, this doesn't creep you out too much...

Welcome to The Nonlinear Library, where we use Text-to-Speech software to convert the best writing from the Rationalist and EA communities into audio. This is: Put Dirty Dishes in the Dishwasher, published by jefftk on September 10, 2022 on LessWrong. "It's not worth using the dishwasher: by the time you've gotten your dishes clean enough to put in, you might as well just finish washing them yourself." People have a wide range of ways they deal with dishes before putting them in the dishwasher: Rinse well. The dishes should look clean before they go in. Rinse lightly. It's fine if the dishes don't look clean, but they should be close. Scrape well. There shouldn't be anything on the dishes that further scraping would remove. Scrape lightly. Get most of the food off, but it's fine if some stuff remains. Do nothing. Just dump the whole thing in there, food and all. [Not recommended.] Earlier options are more work, give you cleaner dishes, and mean you need to clean the dishwasher less often. Later are the reverse. In my experience, people tend to be too far towards the early end for their particular dishwasher and time-cleanliness preferences. This makes sense: if you're too far toward the later end you notice and adjust, while in the other direction there's no signal that you could be doing better. Try a later option; you could be putting effort into pre-cleaning for minimal impact on your dishes. It's a cheap experiment to run: there's a good chance you're happy, and if not you can just re-run this load and go back to more thorough pre-cleaning. Personally, I'm pretty happy with #4. It's very little work, and usually all the dishes come out clean. When one is still dirty, I just include it in the next load after scraping a bit. If dishes come out unusually dirty it's generally because something was loaded wrong (too tall on the bottom rack, poking through the middle rack) and prevented the middle arm from spinning. Comment via: facebook Thanks for listening. To help us out with The Nonlinear Library or to learn more, please visit nonlinear.org.

New York Times food reporter and recipe columnist Melissa Clark's latest cookbook, Dinner in One: Exceptional & Easy One-Pan Meals, is a variety of recipes that only require one pot or pan, like Miso-Glazed Salmon with Roasted Sugar Snap Peas, and Gingery Coconut Noodles with Shrimp and Greens. She joins to discuss one-pot cooking and take your calls.  *This segment is guest-hosted by Kerry Nolan* Blueberry Lime Crunch Cake with Demerara This might just be the easiest and crunchiest coffee cake you've ever made. It's also one of the best—filled with soft, juicy blueberries that are flavored with tart bursts of lime zest and nestled into a cinnamon-scented batter. Instead of a classic crumb topping, the surface is strewn with Demerara sugar and sliced almonds, which bake into a gorgeously crisp contrast to the velvety crumb below. It will keep at room temperature for up to 3 days, though the topping does lose a little texture the longer it sits. But with a cake this good, its keeping qualities may be beside the point.  SERVES 8 12 tablespoons (1½ sticks / 170 grams) unsalted butter, melted and cooled, plus more for the pan 1½ cups (337 grams) sour cream, at room temperature 4 large eggs, at room temperature1 teaspoon fine sea salt 1¼ cups (250 grams) granulated sugar 1 tablespoon finely grated lime zest (from 2 limes) 1½ teaspoons baking powder½ teaspoon baking soda 1 teaspoon ground cinnamon 2½ cups (312 grams) all-purpose flour 1½ cups (200 grams) fresh blueberries (or frozen, unthawed) ⅔ cup (57 grams) sliced almonds (or chopped walnuts or pecans) 2 tablespoons Demerara Sugar 1. Heat the oven to 350ºF and butter a 9 × 9-inch metal pan. If you like, you can line the pan with parchment paper, leaving an overhang on two sides so you can lift the cake out after it cools. But if you plan to serve the cake directly from the pan, you don't need to do this. 2. In a large bowl, whisk together the sour cream, butter, eggs, and salt until everything is well combined. Whisk in the granulated sugar and lime zest. Whisk in the dry ingredients in this order: baking powder, baking soda, and cinnamon. Then whisk in the flour until just combined. Fold in the blueberries. 3. Scrape the batter into the prepared pan, smoothing the top. Sprinkle with the almonds and Demerara sugar. Bake until the top is golden and puffed, and a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Transfer the cake to a wire rack and let it cool still in the pan. SWAP IT OUT You can substitute full-fat Greek yogurt for the sour cream. And other spices, like cardamom, ginger, or pumpkin pie spice, can replace the cinnamon. Or leave out the spice for a more subtle cake

Charlie and Will review (laugh about) the Blues second heartbreaking loss in as many weeks, this time at the hands of the Pies. The twerp quips Sonya Hood and the Kangaroos, so the boys quip the twerp. Plus, Robbo's latest mix-tape. See omnystudio.com/listener for privacy information.

This week we are joined by Jeremy Moore of HODAG/Dog Bone to discuss the advanced tactics and strategies he uses to create mock scrapes, licking branches and hemp ropes community hubs. Topics covered this week include Scrapes, Scent Communication, Tracking Dogs, and Scent Control.

In this weeks epsidoe we set down with Jake Bush. We start off by talking about his three years of success and the moments that everything started to click together for him. At the end of the episode we complie a list of reasons why I think Jake Bush is so succesful through out the season. This episode is chocked full of whitetail tactics. Scrape hunting, bedding, early season, and rut tactics are all covered.

Between beauty & the beast I walk the line. Knowing when is the time is sublime, but first gotta work on the subconscious. Get nauseous when the cycle repeats gotta move seats leave rooms for more cause we gotta eat. Scrape the plate of fate giving what's needed while never showing my face. You need tokens to continue playing, now its just subscriptions and micro transactions. Its the nickel & dimes. Stay Lyrical. One. 0:13 Dragonball and Apple 6:35 Anime watching Kotaro & Ranking of Kings 11:44 Anime & Sleep with Time 13:17 Boundaries within Self by way of Griselda 16:00 Leap of Faith preparing your parachute 19:57 Growth & Purpose, doing business 23:48 Reflection and tired of the sayings. 27:13 Be alert cause some mean harm not well 31:03 New Problems & Exceptions 37:02 Playing the game 43:46 Tokens for the Game 49:39 Destroying the spearhead 57:12 Find a way 1:01:11 Don't get in your own way, put on your oxygen mask. 1:05:01 Be Your Greatest Strength 1:10:12 you are a whole not pieces of parts 1:12:13 more ahead than behind Community - https://my.community.com/lyrical Discord - https://www.discord.com/invite/lyrical Facebook - https://www.facebook.com/lyricalopposition Instagram - https://www.instagram.com/lyricalopposition YouTube - https://www.youtube.com/lyricalopposition Apple Podcasts - https://podcasts.apple.com/us/podcast/lyrical-ones/id1525115810 Spotify Podcasts - https://open.spotify.com/show/0BDienwbPgfEoSZPSllvYi?si=zH9sS-WXRP-y9bXKSoutgg #LyricalOnes #StayLyrical #LyricalTV

Every baker aspires to receive a handshake from Paul Hollywood. "The Great British Baking Show" judge rarely dishes out a handshake to contestants, and only if whatever was baked was up to his standards. Hollywood's new cookbook, BAKE: My Best Ever Recipes for the Classics, includes both sweet and savory recipes, and he joins us to discuss the basics of baking, how to take your home baking to the next level, and his experience working on the popular television show.   Victoria Sandwich If you're new to baking, this should be your very first cake. If you get it right, everything else will be easy. You can make a Victoria sandwich using the all-in-one method, where you mix everything together in a bowl at the same time, but I encourage you to cream the fats and sugar together before adding the eggs, flour and raising agent, as you'll learn a lot about baking this way. Baking is a science. That's why, if possible, I prefer to weigh the eggs first and then adjust the quantities of the other ingredients to get the perfect balance. I like to use half margarine for a lighter texture and half butter for a rich flavor. Traditionally, it's filled with just preserves, but if you're feeling indulgent, feel free to add whipped cream or buttercream.8–10 slices4 large eggs (in their shells)1 ¼ cups (about 240g) superfine sugar1 ¾ cups plus 3 tbsp (about 240g) all-purpose flour3 tsp baking powder1 stick (about 120g) unsalted butter, softened, plus extra to grease the pans1 stick (about 120g) margarine, softenedTo finish½ cup (125g) raspberry preserves (good-quality)A little superfine sugar, to sprinkle Heat your oven to 350°F. Grease two 8-inch (20cm) cake pans and line the bases with parchment paper. Weigh the eggs first (in their shells), then weigh the same quantity of sugar and flour. For the butter and the margarine, you need half the weight of the eggs.In a large bowl, cream the butter, margarine and sugar together using an electric whisk until pale in color and light and fluffy (1). Scrape down the sides of the bowl and beat again.Beat the eggs together in a pitcher, then gradually add to the mixture, beating well after each addition (2). Scrape down the sides of the bowl and mix again. Sift the flour and baking powder over the surface of the mixture and gently fold in, using a large metal spoon (3).Divide the mixture between the prepared cake pans. To ensure the cakes are exactly the same size you can weigh the cake mixture into each pan. Gently smooth the surface with the back of the spoon to level it (4).Bake in the center of the oven for 25 minutes until risen, golden brown and the cakes spring back in the center when lightly touched with a fingertip. They should be slightly shrunken away from the edges of the pan. Leave the cakes in the pans for 5 minutes, then remove to a wire rack. Leave to cool completely. When cold, sandwich the cakes together with the raspberry preserves and sprinkle the top with a little superfine sugar. Excerpted from BAKE by Paul Hollywood. Text © Paul Hollywood. Photos © Haarala Hamilton. Reprinted by permission of Bloomsbury USA.   This episode is guest-hosted by Kerry Nolan.

Chris Spencer has led UNSANE across 3 decades and worked with labels like Sub Pop, Matador, Amphetamine Reptile and Alternative Tentacles. Today Chris discusses the rare records of his career, the stories behind them and the new reissues being made available direct from the band. Topics include: Touring post-Covid Chris talks about his record collection His most precious record The music in his house growing up Getting his first guitar Getting into his first band Stepping up to becoming a vocalist Booking gigs as teenagers Discovering punk rock Unsane records on Treehouse Records Early NYU years Chris' career ‘Plan B' – cinematography “Urge To Kill” / “This Town” single The story of “Improvised Munitions” test pressing Chris' label “Lamb Unlimited” The story of the UNSANE debut album cover Challenges with controversial record covers Ordering the reissue of UNSANE debut vinyl Getting rights to back catalogue “Scattered, Smothered & Covered” HAZE XXL version The story of the “Scrape” video Memories with the Laughing Hyenas UNSANE collectable records Zodiac artwork and vinyl variants The ‘Blood Run' process for photo shoots Interview wrap up Get the new UNSANE reissues here. HIGH RESOLUTION version of this interview available at: www.Patreon.com/VinylGuide Listen on Apple: https://apple.co/2Y6ORU0 Listen on Spotify: https://spoti.fi/36qhlc8 Follow our Podcast: https://linktr.ee/vinylguide Facebook: www.Facebook.com/VinylGuide Instagram: www.Instagram.com/VinylGuide Support our show: www.Patreon.com/VinylGuide If you like records, just starting a collection or are an uber-nerd with a house-full of vinyl, this is the podcast for you. Nate Goyer is The Vinyl Guide and discusses all things music and record-related