Podcasts about Scrape

The idea of taking viagra gave me a panic attack… Use my code for 10% off your next SeatGeek order*: https://seatgeek.onelink.me/RrnK/THERAPUSS10  Sponsored by SeatGeek. *Restrictions apply. Max $25 discount Tickets on sale now for LIVE WITH JAKE SHANE at passthatpuss.com! Tell Me What's Wrong at ⁠ passthatpuss.com Follow Me! Instagram | @passthatpuss TikTok | @octopusslover8 Follow Sophie & Stream “Pivot & Scrape”! @soapy.t Listen to "THERAPUSS" Spotify: ⁠⁠⁠⁠https://open.spotify.com/show/1BHDdC0OVuHqZ706FobfOF ⁠⁠Apple Podcasts: ⁠⁠⁠⁠https://podcasts.apple.com/us/podcast/therapuss-with-jake-shane/id1723626781⁠⁠ Amazon Podcasts: ⁠⁠⁠⁠https://music.amazon.com/podcasts/93117357-1f23-46e1-8f26-88f5182a68b8/therapuss-with-jake-shane⁠⁠ YouTube: ⁠https://www.youtube.com/@octopusslover8 Learn more about your ad choices. Visit megaphone.fm/adchoices

The Runaway Scrape was a chaotic episode (in late 1835 and early 1836) during the Texas Revolution. When Santa Anna suspended the Mexican Constitution and declared martial law, Texians rebelled and Santa Anna invaded Texas. The resulting flight of settlers eastward, to escape Santa Anna's relentless pursuit, was one of desperation and life-threatening conditions.

Are you keeping up with the AI revolution, or are you getting left behind?AI is not here to replace us—it's here to enhance us! And if you're an entrepreneur or aspiring entrepreneur in 2025, leveraging AI is no longer optional—it's a game-changer.In this episode of The Happy Hustle Podcast, I'm pulling back the curtain on some of the most effective AI strategies we discussed at the Montana Mastermind Epic Skiing Adventure. So, let's break it down. Here are eight tactical ways to leverage AI right now to increase efficiency, boost productivity, and ultimately make more money while creating time, financial, and creative freedom.Create Content Faster Than EverContent is king, and AI is the ultimate power-up!With tools like ChatGPT, Jasper, Opus Clip, Canva AI, and Claude, you can:Write emails, blogs, and social media posts in your own voice.Repurpose long-form content into bite-sized social clips effortlessly.Use AI-powered Canva to create stunning visuals without design skills.Automate Lead Generation & QualificationAI can help you build a lead pipeline on autopilot!With tools like Clay.com, Instantly.ai, and Surfer SEO, you can:Scrape leads and enrich data automatically.Personalize outreach with AI-driven messaging.Optimize inbound traffic with AI-powered SEO tools.AI-Powered Podcast & Video ScriptingEver wish you had a content-writing assistant? AI's got your back!With Castmagic, ChatGPT, and Opus Clip, you can:Auto-generate scripts, outlines, and engaging questions.Pull out timestamps, quotes, and key takeaways.Repurpose one podcast episode into multiple short-form videos.Hyper-Personalized Marketing at ScaleGeneric marketing is dead—AI makes it personal.With Persado, ConvertKit AI, and ManyChat, you can:Create AI-driven email sequences tailored to individual behaviors.A/B test emotional triggers, tones, and CTAs for max engagement.Automate the perfect send time for higher open rates.AI-Assisted Sales Calls for Higher ConversionsWhat if you had a personal sales coach in your ear? AI makes it happen!With Attention.ai, Fireflies.ai, and Lavender, you can:Get live objection-handling prompts during sales calls.Have AI summarize calls and pull action items automatically.Optimize sales emails with AI-driven copy suggestions.Launch Digital Products on AutopilotTurn your knowledge into income—fast!With Koala.sh, Notion AI, and Gemini AI, you can:Generate eBooks, courses, and templates in a fraction of the time.Structure content with AI-driven organization and research tools.Build passive income streams while you sleep.24/7 AI-Powered Customer Service & ChatbotsNever let a customer slip through the cracks again!With Intercom AI, ManyChat, and Chatbase.co, you can:Set up AI chatbots to handle FAQs, bookings, and support.Automate DM responses on Instagram, Facebook, and WhatsApp.Solve 80% of customer issues without lifting a finger.AI-Driven Market Research & Smart Decision MakingData-driven decisions = business success!With ChatGPT Advanced Data, Perplexity AI, and TrendSpider, you can:Analyze market trends and customer behaviors instantly.Pull competitive insights and industry reports in real time.Make informed strategic decisions backed by AI-powered analytics.Let's face it—if you're not using AI, you're already behind. It's like refusing to use a calculator back in grade school—why make things harder than they need to be?AI isn't replacing entrepreneurs—it's enhancing them. It's here to help you work smarter, not harder, so you can focus on what really matters: building your brand, making an impact, and living life on your terms.And if you want to dive deeper into these strategies and get exclusive behind-the-scenes insights, make sure to check out the full episode.Connect with Cary!https://www.instagram.com/caryjack/https://www.facebook.com/SirCaryJackhttps://www.linkedin.com/in/cary-jack-kendzior/https://twitter.com/thehappyhustlehttps://www.youtube.com/channel/UCFDNsD59tLxv2JfEuSsNMOQ/featured Get a free copy of his new book, The Happy Hustle, 10 Alignments to Avoid Burnout & Achieve Blissful Balance https://www.thehappyhustle.com/bookSign up for The Journey: 10 Days To Become a Happy Hustler Online Coursehttps://thehappyhustle.com/thejourney/Apply to the Montana Mastermind Epic Camping Adventurehttps://thehappyhustle.com/mastermind/“It's time to Happy Hustle, a blissfully balanced life you love, full of passion, purpose, and positive impact!”Episode Sponsor: Magnesium Breakthrough from BiOptimizers (https://bioptimizers.com/happy)If you've been on a restricted diet lately or maybe even taken some meds to shed those pounds for the summer, I gotta warn ya—be careful! You might have unknowingly created a nutrient deficiency that could not only mess with your health but also jeopardize those weight loss goals.Did you know that over 75% of Americans are already deficient in magnesium? Yeah, it's wild! Magnesium is this powerhouse mineral that's involved in over 600 biological reactions in your body. It helps with everything from sleep to stress management to hormone balance—all key players in keeping your weight on track.And if you're still on those meds, you might be dealing with some side effects like sleepless nights, digestive issues, or irritability, which can totally throw off your commitment to your goals. Whether you're taking meds or not, setting up healthy habits is crucial to maintaining your weight over time. One of the best things you can do? Make sure you're getting all the magnesium your body needs.Don't let a magnesium deficiency derail your progress! Give Magnesium Breakthrough by BIOptimizers a shot. 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This year (as eggs are currently selling for $4.95 a dozen on average), the pressure's on to sustain beloved family traditions while also ensuring that none of those precious Easter eggs go to waste.   This sounds like a challenge for the Lutheran Ladies ...  In their latest Iron Ladle Challenge, Erin, Sarah, and Rachel are cooking with eggs — both raw and hard-boiled. Rachel offers a fresh take on the classic seven-layer salad with her nine-(or-ten?-)layer Cobb salad; Sarah whips up a Paleo-friendly, coffee- and cardomom-infused, almond-milk baked egg custard (from scratch!); and Erin digs deep into her own family history to serve up a literal golden oldie, Egg  à la Goldenrod.    Spring is the air — and eggs are on the table — in this delectable episode.   Rachel's Many Layered Cobb Salad  In an 11 x 15 pan, layer (in order):  1 head chopped iceberg lettuce  1+ cup chopped celery  1+ cup frozen baby peas, cooked and cooled  Dressing: 1(ish) pint mayonnaise, mixed with 1 packet Hidden Valley Ranch seasoning  1+ cup thin sliced grape tomatoes  1 diced chicken breast (rotisserie, roasted, or fried)  5+ chopped hard boiled eggs  ½ pound crumbled bacon  Shredded Colby-jack cheese to taste  (Optional extra layers: diced onions, chopped avocado; may substitute bleu cheese for Colby-jack.)  Dairy-Free Baked Egg Custard (from Sarah) (paleopantry.org/dairy-free-baked-egg-custard-made-with-almond-milk) 600ml almond milk 1 vanilla pod (or 1/2 teaspoon vanilla extract) 4 egg yolks, plus 2 whole eggs 3-4 tablespoons honey (to taste) 1 whole nutmeg, for grating Preheat the oven to 150°C/300°F. Pour the milk into a saucepan. Slit the vanilla pod in half length ways. Scrape out the seeds with the tip of the knife and add to the milk, along with the pod. Heat slowly over a gentle heat to just below boiling point, until you see small bubbles barely breaking the surface. Expect this to take at least 10 minutes, and stir frequently with a whisk or wooden spoon. Take off the heat. Fish out and discard the vanilla pod. Whisk the eggs and honey until fully blended. Gradually pour the hot milk over the eggs in a thin stream, whisking constantly to prevent the hot milk from curdling the eggs. Keep whisking until fully blended. Push through a fine-mesh sieve to remove any lumps. Pour the custard into 4 ramekins with a capacity of at least 200ml, or one large dish – the recipe makes about 800ml. Finely grate the nutmeg, then sprinkle over the top (you may have more nutmeg than you need, but personally I go for a generous dusting). Arrange the ramekins / dish in a deep roasting tray, leaving space around the sides. Pour in just-boiled water from the kettle, until it reaches half-way up the sides of the ramekins. Transfer to the lowest shelf of the pre-heated oven, where the heat is gentlest. Check after 30 minutes for ramekins / 1 hour for a large dish. The custard should be just set. Test for doneness by giving a gentle shake – if there is a slight wobble in the centre of an otherwise solid mass then it is done, otherwise return to the oven and re-test in another 5 minutes. Either leave to cool for 30 minutes and serve warm, or cover with plastic wrap and refrigerate to serve chilled. The custard will keep well for up to 3 days in the refrigerator. For best results, remove from the refrigerator half an hour before serving. For a refreshing breakfast, serve with tart berry fruits. Note: Sarah substituted maple syrup for honey and extremely fine-ground cardamom coffee grounds for nutmeg. Egg à la Goldenrod (from Erin) Serves 3-4 ½ c butter ½ c flour 1 t salt 1 t pepper 3 ½ c milk 5 eggs, hardboiled Biscuits for serving (at least 6, but make 12) Peel the eggs and remove the yolks, whole if possible. Reserve the yolks. Cut the whites into small, bite-size pieces. Heat butter in a saucepan over low heat until melted. Stir in flour, salt, and pepper. Cook over low heat, stirring constantly, until smooth and bubbly. Gradually add in the milk, stirring (yes, constantly). Once it is all incorporated, simmer and stir (!) for 1 minute. Mix in the egg whites. Grate the egg yolks with a fine grater into a small serving dish. This is the Goldenrod! Serve the egg gravy over biscuits. Top with the egg yolk Goldenrod and a sprinkle of paprika. 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), and Erin (@erinaltered) on Instagram! Sign up for the Lutheran Ladies' Lounge monthly e-newsletter here, and email the Ladies at lutheranladies@kfuo.org.

In this week's episode, Kayla and Taylor discuss Percival Everett's award-winning 2024 novel James. Topics include the never ending surprise of the atrocities human beings commit, slave language, dream visits from “enlightened” philosophers, the freedom inherent in reading and writing, the return of the King and the Duke (ugh), Huck is whose son?!, James's revenge, and the reclamation of his narrative. Plus, a side track into who the heck Cunegonde is. Finally, we end with a rousing discussion on donating books to the library.This week's drink: Roasted Lemon and Bay Leaf Hard Lemonade via Food & WineINGREDIENTS:3 lemons, quartered lengthwise, plus 6 wheels for garnish3 fresh bay leaves, plus 6 more for garnish1 cup superfine sugar3 cups water1 cup plus 2 tablespoons vodkaIce1 cup plus 2 tablespoons club sodaINSTRUCTIONS:Preheat the oven to 400°. In a small roasting pan, roast the lemon quarters with the 3 bay leaves for about 20 minutes, until the lemons are softened and browned in spots. Scrape the lemons, bay leaves and any pan juices into a large pitcher. Add the sugar, water and vodka and muddle with the lemons. Let cool completely, then refrigerate until chilled.Strain the lemonade through a fine sieve into 6 ice-filled glasses. Top each drink with 3 tablespoons of the club soda and garnish with a lemon wheel and bay leaf.Current/recommended reads, links, etc.:The Good Lord Bird by James McBrideAll the Water in the World by Eiren CaffallFollow us on Instagram @literatureandlibationspod.Visit our website: literatureandlibationspod.com to submit feedback, questions, or your own takes on what we are reading. You can also see what we are reading for future episodes! You can email us at literatureandlibationspod@gmail.com.Please leave us a review and/or rating! It really helps others find our podcast…and it makes us happy!Purchase books via bookshop.org or check them out from your local public library. Join us next time as we read Perma Red by Debra Magpie Earling

Hi Bakers, This might be the best scone you ever had. It's buttery and tender with a zesty orange flavor and sweet tiny currants in every bite. The easy recipe that takes minutes to mix and only 15 to bake. This is one of my favorite scones to eat and share. Try this for your next Sunday brunch or when you want something flakey and delicious with your cup of coffee. Enjoy~CarolynGluten-Free Orange Currant SconesMakes twelve 2” sconesDRY2 cups Cup4Cup Multipurpose Flour1/2 cup blanched almond flour 1 teaspoon Koda Farms Sweet Rice flour1/2 teaspoon salt1 1/2 teaspoons baking powder1/2 teaspoon baking soda4 tablespoons granulated sugar1/2 cup cold butter, cut into chunks2 teaspoons orange zestWET1 large egg2 tablespoons unsweetened applesauce1/2 cup buttermilk1/4 cup fresh orange juice1/2 cup dried currants, cherries or cranberriesOptional: cream or egg wash for brushing the tops, large grain sugarPreheat the oven to 400F and place the rack in the middle position. In a large mixing bowl, whisk together the flours, salt, baking powder, baking soda, and sugar. Add the cold butter and cut into the dry mixture until it resembles crumbs with a few larger bits of butter remaining. Stir in the orange zest. In a medium-sized bowl, whisk the wet ingredients together leaving out the dried fruit. Add the wet ingredients to the dry and stir until almost combined. Add the currants and continue stirring until just mixed. The dough will be soft but it can be shaped with a bit of care. Scrape the dough onto a lightly floured counter and pat it into a circle. The height of the dough should be about 3/4 inch tall. Cut the scones with a 2" cutter and them on a lined cookie sheet. Next, brush with egg wash and sprinkle with sugar. The scones will brown better with an egg wash. Bake for about 10-14 minutes or until browned on top and firm in the middle. Cool on a rack and enjoy:)  

In 2016 England were dumped out of the Euros by Iceland in Roy Hodgson's final game in charge as Three Lions manager! Hosted on Acast. See acast.com/privacy for more information.

Texans remember two big dates in the state's formative history — March 6, when the Alamo fell, and April 21, when Sam Houston's army defeated Santa Anna's army at San Jacinto. Not receiving nearly so much interest are the six weeks between these two events in 1836 — when Houston's small army retreated and thousands of civilians evacuated their homes to escape the Mexican armies. This episode, popularly known as the “Runaway Scrape,” has escaped the attentions of many Texas historians and is even forgotten by many Texans. This is something historian Stephen L. Hardin, Ph.D., wants to correct. During...Article Link

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I'm joined by Min Choi to test if Manus AI can replace your AI tech stack. Throughout the episode, we test Manus AI's capabilities by asking it to create a DocuSign clone, research startup ideas, and analyze website SEO.Timestamps:• 00:00 - Intro• 02:18 - What is Manus AI?• 03:58 - Project 1: DocuSign clone• 16:54 - Project 2: Research Greg's top startup ideas• 27:09 - Security concerns with Manus AI • 30:16 - Manus bug and reboot • 32:06 - Deploying DocuSign Clone• 39:42 - Project 3: SEO Optimization • 44:14 - Discussion of Manus's Limitations and Scaling issues• 48:23 - Project 4: Build a Flight Simulator Video Game• 49:48 - AI companies facing scaling issues• 52:05 - Where does Manus excel? • 53:48 - What Manus was able to accomplish during the episodeKey Points:• Testing Manus AI by asking it to autonomously research, plan, and execute complex tasks• Having Manus create a DocuSign clone, research startup ideas, and analyze website SEO• Manus AI functions as a multi-agent system that can browse websites, write code, and deploy applications with minimal prompting• The tool has limitations including context windows, deployment issues, and daily usage limits1) What makes Manus AI different?Unlike ChatGPT or Claude, Manus is a TRUE AGENT system that:• Researches, plans, and executes simultaneously• Controls browsers to gather information autonomously• Creates full applications from simple prompts• Deploys working code with minimal guidance"It's the closest thing to AGI yet" - Min Choi2) The DocuSign Clone Experiment With just a 4-WORD PROMPT ("create a DocuSign clone"), Manus:• Researched DocuSign's core features• Created a complete project structure• Built login, document upload & e-signature functionality• Generated deployable codeAll without templates or boilerplate code!3) Human-in-the-loop capabilities One of the MOST IMPRESSIVE features:• You can interrupt Manus WHILE it's working• Refine requirements mid-process• Add constraints or pivot directionWhen they narrowed focus to "just e-signature features," Manus immediately adjusted its plan without starting over.4) Multi-agent workflow Manus feels like having MULTIPLE EMPLOYEES working simultaneously:• A researcher gathering information• A PM creating specifications• A developer writing code• A marketer analyzing opportunitiesIt's like an entire team in one tool!5) Beyond coding: Marketing & Growth Manus can also:• Analyze websites for SEO improvements• Target specific audiences (like executives)• Create content strategies• Scrape data for market researchIt's not just about building - it's about GROWING your business too.6) Current limitationsManus isn't perfect (yet):• Context length limitations on complex tasks• Deployment issues with sophisticated apps• Daily usage limits (currently ~10 sessions)• Server load causing errors as popularity growsIt's still beta, but even with limitations, it's REVOLUTIONARY.7) Security considerationsSince Manus is a Chinese company, there are valid concerns:• Be mindful of what data you share• Don't connect personal accounts or payment systems• Use for learning & experimentationMin's advice: "Always be careful with the data you share online."The BIG TAKEAWAY: We're witnessing a fundamental shift in how businesses will be built.What used to take weeks now takes MINUTES.What required TEAMS now needs just ONE PERSON with AI.This is just the beginning of the agent AI revolution.Notable Quotes:"I think that we're getting closer and closer to sort of the glimpse into what the AGI is gonna look like." - Min Choi"It feels like we have like four employees working at the same time... We've got this marketing person. We've got this researcher. We've got this cracked PM slash developer." - Greg IsenbergWant more free ideas? I collect the best ideas from the pod and give them to you for free in a database. Most of them cost $0 to start (my fav)Get access: https://www.gregisenberg.com/30startupideasLCA helps Fortune 500s and fast-growing startups build their future - from Warner Music to Fortnite to Dropbox. We turn 'what if' into reality with AI, apps, and next-gen products https://latecheckout.agency/BoringAds — ads agency that will build you profitable ad campaigns http://boringads.com/BoringMarketing — SEO agency and tools to get your organic customers http://boringmarketing.com/Startup Empire - a membership for builders who want to build cash-flowing businesses https://www.startupempire.coFIND ME ON SOCIALX/Twitter: https://twitter.com/gregisenbergInstagram: https://instagram.com/gregisenberg/LinkedIn: https://www.linkedin.com/in/gisenberg/FIND MIN ON SOCIALX/Twitter: https://x.com/minchoi

Even as David continues to flee from Saul, he seeks to do the LORD's work in delivering the city of Keliah from the Philistines. Throughout his flight, David inquires of the LORD, who directs and protects David from Saul. Jonathan goes to David to strengthen his friend, even as Saul seeks information on David's whereabouts from the Ziphites. When Saul almost overtakes David, the LORD protects David with news of a Philistine attack on Israel that forces Saul to stop his pursuit.  Rev. Matt Ulmer, pastor at Zion Evangelical Lutheran Church--Friedheim, just outside Decatur, IN, joins host Rev. Timothy Appel to study 1 Samuel 23:1-29.  "A Kingdom Unlike All the Nations” is a series on Sharper Iron that goes through 1-2 Samuel. This time in Israel's history has its highs and lows, but the LORD's faithfulness never wavers. He provides His Word to be proclaimed faithfully through prophets like Samuel and Nathan. Even as princes like Saul and David sit on an earthly throne, the LORD remains King over His people, even as He does now and forever through the Lord Jesus Christ. Sharper Iron, hosted by Rev. Timothy Appel, looks at the text of Holy Scripture both in its broad context and its narrow detail, all for the sake of proclaiming Christ crucified and risen for sinners. Two pastors engage with God's Word to sharpen not only their own faith and knowledge, but the faith and knowledge of all who listen. Submit comments or questions to: listener@kfuo.org

When the Texas Declaration of Independence was adopted at Washington on the Brazos, the Texas Delegates and citizens fled the area. Mexican General and his troops were headed that way.

Welcome to Trench Tips—your go-to resource for no-fluff, real-world sales strategies from the front lines. In this episode, we're breaking down how to find decision-makers' numbers and scrape data like a pro.

The Six Nations was back this weekend, and Super Rugby was in its second week. If you want a hard-hitting, thought-provoking rugby podcast that covers all the action...you've come to the wrong place. Grab a beer and enjoy Massive thank you to the sponsor of this episode, Tweeddale Surfacing Contractors!! Go to their Website - tscnz.com Flick them an email - contact@tscnz.com

This week we cover the Six Nations, Week 2 of Super Rugby and the URC Ireland fought hard to beat Wales Wales step in the right direction under new coach England and Scotland boring matc Super Rugby - Week 2: How good are the Chiefs? Blue Bulls bounce back

As you can tell from the cover photo, I have lifted the color ban I maintained all last year. I am thrilled to use the dishes I have collected along the way, knowing that the all-white look was a temporary lapse of insanity. I still love quiet tables with few colors in soft hues… but incorporating that touch of red that is becoming my favorite accent. I recently hosted a casual dinner at home and used a set of English Adams “Cascade” in reds and blues. I love these plates, which have a light green tinge and a gold border. Yes, they do have to be washed by hand, but it is a small effort to keep the colors vibrant. There is no need to own complete sets of china; I find that mixing it all up creates personal and unique table looks. While there must be some commonality in color and texture to meld it all together, it is all about comfort and ease. And having fun with the colors! The centerpieces are dark red glasses filled with camellias from my garden, which work beautifully with these plates. White linens tie the whole look together, keeping it serene and calming. Bronze candlesticks with pale pink tapers glow and glimmer, matching the color of the walls. The pink is totally by chance—I am not that obsessive! THE MENU:As an appetizer, I serve anchovies on toast with aioli and baby tomatoes with salt. There is always a lot of talk about appetizers, and I tend to serve things that are easy to prepare and not fussy. It really is a few bites to have with a drink before dinner. The first course is an asparagus gazpacho, served chilled with diced cucumbers as garnish. The main course includes a pork tenderloin cooked with balsamic vinegar, gnocchi a la Romana (sliced polenta baked with cheese and cream), and roasted fennel and baby carrots with a light vinaigrette sauce. I am not serving a salad course because I am saving room for the decadent, gooey Basque Cheese Cake—the perfect ending to this dinner. Serve it as is or garnish it with a berry coulis. Here is the recipe: Basque Cheese Cake* 2 pounds full-fat cream cheese at room temperature* 1 1/2 cups powder sugar* 6 large eggs at room temperature* 1/2 teaspoon salt* 2 cups heavy cream (or you can use full-fat sour cream or Greek yogurt) at room temperature* 1/3 cup all-purpose flour* 1 teaspoon vanilla extract or if you prefer, 2 tablespoons of lemon juice.Preheat the oven to 450 degrees.Line a 9-inch springform pan with two pieces of parchment paper overlapping to cover the pan entirely, leaving 2 inches above the top. Crease is okay; it's part of The Look.In a bowl, using an electric mixer (or a stand-up mixer, or by hand if you prefer), mix the cream cheese and sugar until light and fluffy, about 5 minutes. Add one egg at a time, mixing well between each addition. Add the vanilla (or lemon) and incorporate it into the mixture. Add the heavy cream and mix well.Shift in the flour and mix until all are incorporated. Scrape the sides with a spatula and stir well.Pour the batter into the prepared pan, give it a couple of taps on the counter to release any air bubbles, place it on a baking tray (in case it overflows), and bake in the oven for 25 minutes. Check the oven using the light, but don't open the oven! The cake will rise like a soufflé and then fall when it cools. That is part of the charm!The top will be burnt. (If it is not burnt, turn the broiler and cook for a few seconds.) The center should be very jiggly. Don't worry; it will continue to cook as it cools.Leave it on the counter to cool before serving at room temperature. The evening was lovely -if I do say so myself. Friends gathered around the table, the best way to spend time together. And, as I promised I would share what I wore…: And with this, I leave you. Sincerely, The Serial Hostess Thank you for subscribing. Leave a comment or share this episode.

As you can tell from the cover photo, I have lifted the color ban I maintained all last year. I am thrilled to use the dishes I have collected along the way, knowing that the all-white look was a temporary lapse of insanity. I still love quiet tables with few colors in soft hues… but incorporating that touch of red that is becoming my favorite accent. I recently hosted a casual dinner at home and used a set of English Adams “Cascade” in reds and blues. I love these plates, which have a light green tinge and a gold border. Yes, they do have to be washed by hand, but it is a small effort to keep the colors vibrant. There is no need to own complete sets of china; I find that mixing it all up creates personal and unique table looks. While there must be some commonality in color and texture to meld it all together, it is all about comfort and ease. And having fun with the colors! The centerpieces are dark red glasses filled with camellias from my garden, which work beautifully with these plates. White linens tie the whole look together, keeping it serene and calming. Bronze candlesticks with pale pink tapers glow and glimmer, matching the color of the walls. The pink is totally by chance—I am not that obsessive! THE MENU:As an appetizer, I serve anchovies on toast with aioli and baby tomatoes with salt. There is always a lot of talk about appetizers, and I tend to serve things that are easy to prepare and not fussy. It really is a few bites to have with a drink before dinner. The first course is an asparagus gazpacho, served chilled with diced cucumbers as garnish. The main course includes a pork tenderloin cooked with balsamic vinegar, gnocchi a la Romana (sliced polenta baked with cheese and cream), and roasted fennel and baby carrots with a light vinaigrette sauce. I am not serving a salad course because I am saving room for the decadent, gooey Basque Cheese Cake—the perfect ending to this dinner. Serve it as is or garnish it with a berry coulis. Here is the recipe: Basque Cheese Cake* 2 pounds full-fat cream cheese at room temperature* 1 1/2 cups powder sugar* 6 large eggs at room temperature* 1/2 teaspoon salt* 2 cups heavy cream (or you can use full-fat sour cream or Greek yogurt) at room temperature* 1/3 cup all-purpose flour* 1 teaspoon vanilla extract or if you prefer, 2 tablespoons of lemon juice.Preheat the oven to 450 degrees.Line a 9-inch springform pan with two pieces of parchment paper overlapping to cover the pan entirely, leaving 2 inches above the top. Crease is okay; it's part of The Look.In a bowl, using an electric mixer (or a stand-up mixer, or by hand if you prefer), mix the cream cheese and sugar until light and fluffy, about 5 minutes. Add one egg at a time, mixing well between each addition. Add the vanilla (or lemon) and incorporate it into the mixture. Add the heavy cream and mix well.Shift in the flour and mix until all are incorporated. Scrape the sides with a spatula and stir well.Pour the batter into the prepared pan, give it a couple of taps on the counter to release any air bubbles, place it on a baking tray (in case it overflows), and bake in the oven for 25 minutes. Check the oven using the light, but don't open the oven! The cake will rise like a soufflé and then fall when it cools. That is part of the charm!The top will be burnt. (If it is not burnt, turn the broiler and cook for a few seconds.) The center should be very jiggly. Don't worry; it will continue to cook as it cools.Leave it on the counter to cool before serving at room temperature. The evening was lovely -if I do say so myself. Friends gathered around the table, the best way to spend time together. And, as I promised I would share what I wore…: And with this, I leave you. Sincerely, The Serial Hostess Thank you for subscribing. Leave a comment or share this episode.

As you can tell from the cover photo, I have lifted the color ban I maintained all last year. I am thrilled to use the dishes I have collected along the way, knowing that the all-white look was a temporary lapse of insanity. I still love quiet tables with few colors in soft hues… but incorporating that touch of red that is becoming my favorite accent. I recently hosted a casual dinner at home and used a set of English Adams “Cascade” in reds and blues. I love these plates, which have a light green tinge and a gold border. Yes, they do have to be washed by hand, but it is a small effort to keep the colors vibrant. There is no need to own complete sets of china; I find that mixing it all up creates personal and unique table looks. While there must be some commonality in color and texture to meld it all together, it is all about comfort and ease. And having fun with the colors! The centerpieces are dark red glasses filled with camellias from my garden, which work beautifully with these plates. White linens tie the whole look together, keeping it serene and calming. Bronze candlesticks with pale pink tapers glow and glimmer, matching the color of the walls. The pink is totally by chance—I am not that obsessive! THE MENU:As an appetizer, I serve anchovies on toast with aioli and baby tomatoes with salt. There is always a lot of talk about appetizers, and I tend to serve things that are easy to prepare and not fussy. It really is a few bites to have with a drink before dinner. The first course is an asparagus gazpacho, served chilled with diced cucumbers as garnish. The main course includes a pork tenderloin cooked with balsamic vinegar, gnocchi a la Romana (sliced polenta baked with cheese and cream), and roasted fennel and baby carrots with a light vinaigrette sauce. I am not serving a salad course because I am saving room for the decadent, gooey Basque Cheese Cake—the perfect ending to this dinner. Serve it as is or garnish it with a berry coulis. Here is the recipe: Basque Cheese Cake* 2 pounds full-fat cream cheese at room temperature* 1 1/2 cups powder sugar* 6 large eggs at room temperature* 1/2 teaspoon salt* 2 cups heavy cream (or you can use full-fat sour cream or Greek yogurt) at room temperature* 1/3 cup all-purpose flour* 1 teaspoon vanilla extract or if you prefer, 2 tablespoons of lemon juice.Preheat the oven to 450 degrees.Line a 9-inch springform pan with two pieces of parchment paper overlapping to cover the pan entirely, leaving 2 inches above the top. Crease is okay; it's part of The Look.In a bowl, using an electric mixer (or a stand-up mixer, or by hand if you prefer), mix the cream cheese and sugar until light and fluffy, about 5 minutes. Add one egg at a time, mixing well between each addition. Add the vanilla (or lemon) and incorporate it into the mixture. Add the heavy cream and mix well.Shift in the flour and mix until all are incorporated. Scrape the sides with a spatula and stir well.Pour the batter into the prepared pan, give it a couple of taps on the counter to release any air bubbles, place it on a baking tray (in case it overflows), and bake in the oven for 25 minutes. Check the oven using the light, but don't open the oven! The cake will rise like a soufflé and then fall when it cools. That is part of the charm!The top will be burnt. (If it is not burnt, turn the broiler and cook for a few seconds.) The center should be very jiggly. Don't worry; it will continue to cook as it cools.Leave it on the counter to cool before serving at room temperature. The evening was lovely -if I do say so myself. Friends gathered around the table, the best way to spend time together. And, as I promised I would share what I wore…: And with this, I leave you. Sincerely, The Serial Hostess Thank you for subscribing. Leave a comment or share this episode.

dobby goes on r/pumps --- @impossicast on Instagram Email us at impossicast.podcast@gmail.com Podcast art by Sid Ratkiewicz, thanks Sid! Find them @sid.wits on Instagram

With Ryan taking his family's private sailing yacht across the Atlantic (presumably), it's left to your three remaining co-hosts to break down the final day of the Champions League Phasening, and take a longer look ahead to the knockout rounds. WE HAVE A YOUTUBE CHANNEL! We're posting all our episodes here! Smash the like and subscribe etc.! JOIN THE TSS+ PATREON! Check out our Patreon, which houses bonus podcasts, access to our exclusive Discord, blog posts, videos, and much more. Become a member today at patreon.com/totalsoccershow! Learn more about your ad choices. Visit megaphone.fm/adchoices

In today's video, we are answering some listener Q&A submissions! 1. What is the number one thing you should do post season to ensure you have a good deer season next year? 2. How many hunting days does it usually take us to tag a mature buck? 3. What is some good advice for hunting bucks in the snow, in the Deep South? 4. Does leaving a climbing stand in the woods spook deer? We also cover our recent travels to SHOT show in Las Vegas, as well as a few hunts! Andrew also discusses processing the wild hogs they shot a few weeks ago, and gives some tips on rendering wild hog fat into lard for cooking. Got a question for the show? Submit a listener Q&A form - https://l.linklyhq.com/l/1uMXP Grab some Southern Outdoorsmen merch here - https://l.linklyhq.com/l/1u4aK Join Woodsman Wire - https://l.linklyhq.com/l/1u4aR Use the promo code “southern” for a discount on your OnX Hunt membership here - https://l.linklyhq.com/l/1tyfm Save 10% on your next Vortex Optics order at eurooptic.com using the Promo Code “SGN10” - https://2ly.link/1wyYO Use code SOUTHERN20 for a discount on all vortex apparel, including eyewear Check out Moultrie's trail cams here - https://2ly.link/1zJWv Check out Latitude Outdoors for your mobile hunting gear - https://2ly.link/1zVDI Check out our favorite First Lite gear - https://bit.ly/4fqYulk Have you tagged a deer using something you heard on the show? Submit your listener success story here - Share Your Story Here Come chat with us on our Thursday Hunter Hangouts! Join our patreon - https://l.linklyhq.com/l/1uMXU OUR PODCASTING GEAR -  Main camera - https://amzn.to/3L0renh Secondary cameras - https://amzn.to/3xBUOMy Main light - https://amzn.to/3XKaxUu Secondary lights - https://amzn.to/3XJ9c0m Podcast recorder - https://amzn.to/3RLeLHK Headsets - https://amzn.to/3VZeK5y NOTE: Not all advertisements run on this show are endorsed by The Southern Outdoorsmen Podcast unless an ad is read by one of the hosts. OLD SCHOOL CAMO HATS - https://2ly.link/1yiup Learn more about your ad choices. Visit megaphone.fm/adchoices

OpenAI tells the Financial Times that it found evidence that Chinese AI startup DeepSeek used OpenAI's proprietary models to train its system. An anti-AI scrapping activist creates a tarpit to trap AI crawlers in an endless maze of links to nowhere. Plus Xbox's Phil Spencer made an interesting comment about hard exclusives on the platform. And how do teens really feel about the tech industry and the dangers of the AI industry? Starring Sarah Lane, Tom Merritt, Scott Johnson, Roger Chang, Joe. To read the show notes in a separate page click here! Support the show on Patreon by becoming a supporter!

Barnaby brings the latest Premier League Transfer News including potential deals for Tottenham, Man Utd, Man City, Chelsea, Liverpool, Arsenal and moreSubscribe to my Patreon account to support me making Tottenham daily content here:https://www.patreon.com/BarnabySlaterPatreonWatch on YouTube:https://www.youtube.com/@barnabyslater_Instagram: @barnabyslater_TikTok: @barnabyslater Hosted on Acast. See acast.com/privacy for more information.

We did some Daily Gambit, talked about the Aztecs basketball team barely winning, and some sports gossip!

Thursday, January 16: Girls Beer Sports: Scrape Equity by FiredUp Network

In this episode we survived snowmaiceageodon.  We talk yacht rock and what things we would like to discover again for the first time.  College football is almost over, with one more game to play.  The SEC gets a win in something other than sports, Oreo on Oreo action, NHL outdoor games in Florida, speed dating takes on a whole new meeting, re-naming the beef and cheddar and more!

In this episode we dive deep into modern marketing strategies with Cody Schneider, focusing on the concept of "digital gravity" versus traditional marketing funnels. The discussion covers comprehensive tactics for both B2B and B2C companies, including detailed strategies for content creation, distribution, and monetization. Special emphasis is placed on leveraging AI tools, programmatic SEO, and multi-channel marketing approaches to build sustainable growth engines.Timestamps:0:00 Intro01:23 - Digital gravity concept and content strategy10:00 - B2B marketing tactics and implementation38:45 - B2C marketing strategies and case studiesKey Points:• Comprehensive breakdown of modern B2B and B2C marketing strategies• Detailed explanation of "digital gravity" concept vs traditional marketing funnels• Step-by-step guide for building media presence and content distribution• Technical insights on email marketing, ad targeting, and influencer partnerships1) The Digital Gravity Model Forget marketing funnels. Think orbits.People don't move linearly through funnels - they orbit your brand, coming closer until they convert.More digital mass = more gravitational pull = more customers naturally drawn in.**2) B2B Marketing Stack:**• Scrape target emails ([Apollo.io](http://apollo.io/), $99/mo)• Run AI avatar ads (Heygen + ElevenLabs)• Cold email at scale (MailReef)• Launch industry podcast• Turn podcast → social content• Monetize audience w/sponsorshipsCost per click? Often less than $0.01 vs $5+ on ads.3) The Content Engine Record customer convos → podcast episodes↓Turn into blog posts↓Create social clips↓Make whitepapers↓Email newsletterOne piece of content = 10x distribution points4) B2C Growth Stack:• Pick HUGE TAM• Run FB/TikTok conversion ads• Price at $70.99/week ($29/mo psychology)• Use multiple creator accounts• Clone best UGC with AI• Add affiliate programKey: $5 CPM or less = profitable5) The SEO Playbook • Wait for DA 40+• Scrape top ranking content• AI generate 10k articles• Human edit winners• CTA every scroll frame• Pop-up at 25-50% depthFocus on long-tail keywords nobody fights for.6) Why This All Works:Traditional marketing = campaigns (start/stop)Modern marketing = always-on systemsYou're not "doing marketing"You're "marketing"Big differenceNotable Quotes:"Marketing isn't something you did, it's something you're doing. You're constantly doing marketing." - Cody Schneider"The closer your ad is to content on the platform, the less you're going to have to pay for it." - Cody SchneiderWant more free ideas? I collect the best ideas from the pod and give them to you for free in a database. Most of them cost $0 to start (my fav)Get access: https://www.gregisenberg.com/30startupideasLCA helps Fortune 500s and fast-growing startups build their future - from Warner Music to Fortnite to Dropbox. We turn 'what if' into reality with AI, apps, and next-gen products https://latecheckout.agency/BoringAds — ads agency that will build you profitable ad campaigns http://boringads.com/BoringMarketing — SEO agency and tools to get your organic customers http://boringmarketing.com/Startup Empire - a membership for builders who want to build cash-flowing businesses https://www.startupempire.coFIND ME ON SOCIALX/Twitter: https://twitter.com/gregisenbergInstagram: https://instagram.com/gregisenberg/LinkedIn: https://www.linkedin.com/in/gisenberg/FIND CODY ON SOCIALCody's startup: https://www.swellai.com/X/Twitter: https://tinyurl.com/5fjdn8d7LinkedIn: https://tinyurl.com/28e89f5r

A win is a win, no matter how you slice it. Despite playing it close to the margins yesterday, the Bills managed to outlast the New England Patriots, bringing their record to 12-3 for the season. The Bills played it closer than anyone would have liked, as injuries on defense, and a sloppy game offensively allowed the Patriots to make it tough for the Bills to pull away, but the Bills emerged victorious nonetheless.David Faux and co-host UberHansen will break down the action from yesterday's game, dispel some rumors before they become reality, and hopefully bring a measured take to yesterday's frustrating game.Cover 1 would love to hear your thoughts on this topic and the show in general. Comment below and let us what you think!—Become an 1nsider today!-Access to detailed Premium Content.-Access to our Glossary and Salary Cap series-Access to our private Slack channel.-Sneak peek at upcoming content.-Exclusive group film room sessions. & much more.Become an 1nsider today: https://www.cover1.net/onepass/Thank you for watching this video, we can't do it without the support of our fans. If you have any ideas for content you'd like to see from us, comment below.—DOWNLOAD THE COVER 1 MOBILE APP!► iOS: https://apps.apple.com/us/app/id15325 ...► Subscribe to our YouTube channel► Subscribe to the Cover 1 Roundup Podcast on iTunes► Subscribe to Cover 1 Roundup Podcast on Google Play► Subscribe to the Cover 1 Roundup Podcast on iTunes► Subscribe to the Cover 1 Roundup Podcast on Google Play—Cover 1 provides multi-faceted analysis of the NFL and NFL Draft including: Podcasts, Video blogs, Commentary, Scouting Reports, Highlights and Video Breakdowns. NFL footage displayed is not owned by Cover 1.——Follow Us HereTwitter:   / cover_1_  Instagram:   / @cover_1_  Facebook:   / cover1nfl  Official Merchandise: https://cover-1.creator-spring.com/? ...The Cover1.net web site and associated Social Media platforms are not endorsed by, directly affiliated with, maintained, authorized, or sponsored by the NFL or any of its clubs, specifically the Buffalo Bills. All products, marks and company names are the registered trademarks of their original owners. The use of any trade name or trademark is for identification and reference purposes only and does not imply any association with the trademark holder of their product brand.

This sticky cake is studded with tangy feijoas and has a chewy caramelised coconut topping added halfway through cooking and it's just gorgeous. Makes a 23cm cake. Ingredients 1 cup pitted dates 1 cup boiling water 1 teaspoon baking soda 130g butter ½ cup white sugar ½ cup brown sugar 1 large egg 1 ¼ cups plain flour 1 teaspoon baking powder Pinch salt ½ cup dessicated coconut 1 cup peeled and diced feijoa Coconut topping: 1 cup shredded coconut 1/3 cup brown sugar 1/3 cup milk 50g butter Method: 1. Preheat the oven to 170 C. Grease and line a 23cm round baking tin. 2. Cover dates in boiling water and leave to soak for 5 minutes then add baking soda and blend to a chunky paste in a food processor. 3. Cream the butter and both sugars until pale and creamy then beat in the egg and beat for one minute more. Add the date paste to the creamed mixture and stir until combined. Sift in flour, baking powder and salt. Fold in coconut and feijoa chunks until combined. Scrape into baking tin, gently smooth the top and bake for 30 minutes. While it cooks make the coconut topping by combining all ingredients in a small pot over a low heat until melted together. 4. At 30 minute mark, gently spoon the coconut topping over the cake, in an even layer. Continue to cook for a further 25-35 minutes until topping is golden brown and a skewer inserted comes out clean. Run a knife around the edge of the cake to loosen the topping from the tin and leave for one hour before gently turning out and cooling fully. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Fun Facts to take to your holiday fun times!

Join me as I chat with Omar Choudhry, a serial entrepreneur, as we dive deep into how to build and scale directories. Omar shares his strategies and frameworks for how to use AI and SEO to build and scale cash flowing directories.Episode Timestamps00:00 Intro04:26 Overview of GuiltyChef.com06:56 The Power of Schema in SEO14:04 Traffic 18:07 Monetization Potential24:34 Overview of bestdubai.com32:09 Live Cooking Session: Building a Directory35:47 Using Apify for Data Scraping39:54 Using Claude for organizing information and data44:01 Setting Up Zapier for Automation55:26 Formatting data on Claude 1:06:42 Building a Comprehensive Directory1) First directory: GuilteyChef.com- AI-generated recipes from top restaurants- Went from 0 to 100k monthly visitors in 7 months- Built in ONE week as a side project- Already monetizing with $2.99 recipe packsKey insight: People want to recreate restaurant dishes at home2) Second directory: BestDubai.com- Bought domain for $1.2k (incredible deal)- Competing with TripAdvisor in just 30 days- AI-generated reviews & scores- Automated everythingSmart move: Added referral tags to outbound links = restaurants see traffic source3) The Tech Stack - Webflow for website- Zapier for automation- Claude AI for content- Apify for data scraping- Google Sheets as input- Python snippets for formattingNo coding experience needed!4) The Secret Sauce: Schema markupOmar uses AI to generate perfect schema for each pageWhy it matters:- Helps Google understand content- Gets rich snippets in search- Ranks above established sites- Most competitors do this wrong5) The Process:1. Get place ID from Google Maps2. Scrape data using Appify3. Format data for Claude4. Generate content with AI5. Push to Webflow CMS6. Auto-generate everythingOne place ID = complete page with images, content & SEO6) Monetization strategies:- Premium recipe packs- Restaurant partnerships- Ingredient affiliate links- Sponsored listings- Brand partnerships- Custom AI toolsPro tip: Let restaurants find YOU through analytics7) Key Learning:You can now compete with giants like TripAdvisor using:- Smart AI automation- Proper schema markup- Geographic targeting- Language optimization- Clean UX designBudget needed: Under $2k The future of directories is here. Time to build!Want more free ideas? I collect the best ideas from the pod and give them to you for free in a database. Most of them cost $0 to start (my fav)Get access: https://www.gregisenberg.com/30startupideasLCA helps Fortune 500s and fast-growing startups build their future - from Warner Music to Fortnite to Dropbox. We turn 'what if' into reality with AI, apps, and next-gen products https://latecheckout.agency/BoringAds — ads agency that will build you profitable ad campaigns http://boringads.com/BoringMarketing — SEO agency and tools to get your organic customers http://boringmarketing.com/Startup Empire - a membership for builders who want to build cash-flowing businesses https://www.startupempire.coFIND ME ON SOCIALX/Twitter: https://twitter.com/gregisenbergInstagram: https://instagram.com/gregisenberg/LinkedIn: https://www.linkedin.com/in/gisenberg/FIND OMAR ON SOCIAL5 Day Sprint - Build with AI: https://www.skool.com/5-day-sprint/aboutInstagram: https://www.instagram.com/omarchoudhry/X/Twitter: https://x.com/OmarChoudhryLinkedIn: https://www.linkedin.com/in/omarchoudhry/?originalSubdomain=uk

How to Get Rid of Bad Breath. Somewhere between 35% and 45% of people suffer from bad breath at some point during their day. In case you're one of them and are looking for simple DIY remedies for bad breath – we have something just for you. You can keep your breath fresh as it can be following some secret tips and using products you most likely already have. TIMESTAMPS Use natural mouthwashes and breath fresheners. 0:42 Drink at least 0.5 gallons of water every day. 1:48 Try herbal teas. 2:22 Watch what you eat! 2:56 Experiment with essential oils. 3:49 Scrape your tongue. 4:36 Brush twice a day, and floss once. 5:05 Keep your gums healthy. 5:37 Try breathing exercises. 6:06 Chew fruit peel. 7:18 Use natural mouthwashes and breath fresheners. 0:42 Try chewing on fresh mint leaves. Toothpaste and chewing gum smell like mint for a reason: it's fresh and strong. Spices like cloves, cardamom, and fennel seeds are excellent at fighting mouth odor. Cloves and cardamom both have antibacterial properties – just what you need to kill the source of that stinking odor! Chewing on fennel will aid saliva production and combat any nasty mouth bacteria. Drink at least 0.5 gallons of water every day. 1:48 Keeping yourself hydrated has many health benefits, and avoiding bad breath is just one of them. Saliva prevents bacterial growth, and water is needed to keep the salivary glands working efficiently. Drinking water is paramount when it comes to preventing the bacterial growth and bad breath caused by inadequate moisture and saliva in the mouth. Avoid sugary juices at night because they can aid bacterial buildup during the night. Scrape your tongue. 4:36 Your tongue can be a breeding ground for smelly bacteria. After you brush your teeth, use your toothbrush to scrape your tongue of any bacteria, byproducts from the bacteria, or plaque. You can also use a tongue scraper for this. Keep your gums healthy. 5:37 Bacteria gathers in pockets at the base of the teeth, which creates an odor. Gum diseases are known to cause bad breath. To keep your gums healthy, choose toothpaste that contains fluoride. In case you've been looking for another good reason to quit smoking, here it is. Smoking weakens your immune system and is strongly associated with the onset of gum-related problems. Music: https://www.youtube.com/audiolibrary/... Subscribe to Bright Side : https://goo.gl/rQTJZz ---------------------------------------------------------------------------------------- Our Social Media: Facebook:   / brightside   Instagram:   / brightgram   5-Minute Crafts Youtube: https://www.goo.gl/8JVmuC ---------------------------------------------------------------------------------------- For more videos and articles visit: http://www.brightside.me/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Was Joseph Smith's sealing to Fanny Alger and adoptive, rather than marriage sealing? Dr Christopher Smith and Don Bradley have come up with an amazing thesis that re-writes the polygamy origin story. Check out our conversation... https://youtu.be/thDum2jOD8U Don't miss our other conversations on Secret Covenants! https://gospeltangents.com/books/secret-covenants/ Copyright © 2024 Gospel Tangents All Rights Reserved Except for book reviews, no content may be reproduced without written permission. transcript to follow Copyright © 2024 Gospel Tangents All Rights Reserved Except for book reviews, no content may be reproduced without written permission.

Chad Gillaspie starts off the episode with a memorable moment, harvesting a mature, heavy buck after years of effort and persistence. Josh Sturgill follows with a successful hunt, taking a great buck at a scrape he placed in a carefully planned food plot. These hunts showcase the value of preparation and thoughtful land management, offering valuable insights for hunters of all experience levels.

Illini Inquirer's Derek Piper and Jeremy Werner react to Illinois basketball's 66-54 win over Oakland. The guys discuss the sloppy night from the Illini offensively which included 18 turnovers and look ahead to next week's matchup vs Alabama. Follow the Illini Inquirer Podcast on: Apple: https://apple.co/3oMt0NP Spotify: https://spoti.fi/2Xan2L8 Other: https://bit.ly/36gn7Ct Go VIP for just $1 at Illini Inquirer: bit.ly/3eGM1NK To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Join us as we look back at the 4-3 win at Southend in the FA Cup, hearing from Nathan Jones and Gassan Ahadme. Hosted on Acast. See acast.com/privacy for more information.

In this one we continue our review of the book, Whitetail Strategies where we look at chapter 2, About the Whitetail. We go into detail about the whitetail deer's eye, nose, ears, stomach and more. It's very interesting to learn about the biology of whitetail deer. We also learn about the Runaway Scrape during the […]

SCRAPE WEEK! In this week's podcast we are diving into one of the MOST exciting times of the season! Hear from JJ and Bryan about their favorite hunting setups for Scrape Week and the where, when, why and how for tacking advantage of these red-hot locations as we move into the Pre-Rut window! Good luck and stay safe.

Beau Martonik was joined by Brett Joy of Just Hunt Club at Hunstock in New York, where they gave a live presentation on their three-year trail camera strategy for long-term success. Brett hunts the mountains of New Hampshire and all over the country and uses annual data to help dictate the best hunting spots. They discuss their 3-year trail camera strategy, trail camera settings, the importance of scrapes in the big woods, rubs, analyzing data, e-scouting, patterning doe groups, stand placement for hunting the rut, accessing your stand, understanding wind and thermals, and much more! Topics: 00:00:00 - Intro 00:06:25 - Introduction to trail cameras 00:09:15 - How I used cameras to aid in my best archery buck ever 00:12:30 - How many trail cameras should you use per acreage? 00:15:55 - Beau and Brett's 3 Year Trail Camera Strategy 00:22:08 - Year 1 Trail Camera Strategy 00:26:00 - Solar panels, photo/video mode 00:28:05 - Year 2 Trail Camera Strategy 00:32:55 - Importance of scrapes in the big woods 00:36:25 - Scrape examples from different times of the year 00:38:49 - What kind of rubs to put trail cameras on 00:40:55 - What kind of trails to put trail cameras on 00:44:25 - Trail camera setup tips 00:51:25 - Photo organization 00:56:03 - How do you know where to hunt? Hunt plan overview 00:59:40 - How Brett E-scouts to find the best hunting areas 01:00:36 - Scouting boots on the ground efficiently 01:02:56 - Patterning doe groups to predict the rut 01:06:21 - Stand placement for hunting the rut 01:13:55 - Finding the best way to access your stand 01:14:54 - Understanding wind and thermals 01:18:35 - Executing the hunt Note** Timestamps will have roughly 4 minutes added to them depending on ad length. Resources: Instagram:   @eastmeetswesthunt @beau.martonik @justhuntclub Facebook:   East Meets West Outdoors  Website/Apparel/Deals: https://www.eastmeetswesthunt.com/ YouTube: Beau Martonik - https://www.youtube.com/channel/UCQJon93sYfu9HUMKpCMps3w Partner Discounts and Affiliate Links: https://www.eastmeetswesthunt.com/partners Amazon Influencer Page https://www.amazon.com/shop/beau.martonik Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode of The Wisconsin Sportsman, Pierce is joined by host of the Nine Finger Chronicles Podcast, Dan Johsnon to talk about developing a strategy for hunting the pre-rut, understanding how to quantify different types of deer sign, whether you should prioritize scrapes or terrain features, interpreting night time trail camera photos, the importance of consistency in deer movement, and how essential it is to just be observant this time of year. Dan shares the story of his successful South Dakota mule deer hunt, why he cares about terrain features first and views scrapes as secondary, how he would set up to hunt a hub scrape, finding "the spot", and much more in this week's episode! Go check out The Nine Finger Chronicles Podcast on the Sportsmens Empire Podcast Network and follow along with Dan @ninefingerchronicles on social media Big thanks to our fantastic partners:   onX Hunt: www.onxmaps.com XOP Gear: www.xopoutdoors.com Huntworth: www.huntworthgear.com Be sure to check us out on social media too! Instagram Facebook YouTube Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode of The Wisconsin Sportsman, Pierce is joined by host of the Nine Finger Chronicles Podcast, Dan Johsnon to talk about developing a strategy for hunting the pre-rut, understanding how to quantify different types of deer sign, whether you should prioritize scrapes or terrain features, interpreting night time trail camera photos, the importance of consistency in deer movement, and how essential it is to just be observant this time of year.Dan shares the story of his successful South Dakota mule deer hunt, why he cares about terrain features first and views scrapes as secondary, how he would set up to hunt a hub scrape, finding "the spot", and much more in this week's episode!Go check out The Nine Finger Chronicles Podcast on the Sportsmens Empire Podcast Network and follow along with Dan @ninefingerchronicles on social mediaBig thanks to our fantastic partners: onX Hunt: www.onxmaps.comXOP Gear: www.xopoutdoors.comHuntworth: www.huntworthgear.comBe sure to check us out on social media too!InstagramFacebookYouTube

This episode is all about the dreaded October lull and the highly anticipated scrape week! We had a lot of fun with this one and we hope you enjoy it!

We had a lovely chat with Erin Clarke, from @Wellplated on Instagram and author of “Well Plated” and her new book, “Well Plated Every Day.” Scroll down for Erin's pumpkin gingerbread squares with spiced cream cheese frosting recipe.Cookbook Signing Event DetailsJoin Erin at ModernWell in Minneapolis on 10/30, 7:00pm-8:30pm, for her book signing event!  The Well Plated Cookbook, Erin Clarke, and Lee Funke of Fit Foodie Finds!Erin discusses her journey, from the influential blog Well Plated by Erin, to the creation of her popular cookbooks. You will sample one of Erin's delicious recipes – and leave with a signed copy of Well Plated Everyday (Books provided by Valley Bookseller)Thanks for reading Stephanie's Dish Newsletter! This post is public so feel free to share itErin shared her Pumpkin gingerbread squares recipe from her new book, “Well Plated Everyday,” to give you a taste of the deliciousness in its pages.Pumpkin gingerbread squares with spiced cream cheese frostingIngredients for the Cake1/2 cup packed dark brown sugar2 large eggs, at room temperature3/4 cup pure pumpkin puree (not pumpkin pie filling)1/2 cup canola oil, or melted and cooled coconut oil1/4 cup unsulfured molasses (not blackstrap)2 teaspoons ground cinnamon11/4 teaspoons ground ginger1/2 teaspoon unsweetened cocoa powder1/4 teaspoon ground nutmeg1/4 teaspoon ground cloves1/2 teaspoon kosher salt 1 small orange1 cup all-purpose flour1/2 cup white whole wheat flour or regular whole wheat flour1 teaspoon baking powder1/2 teaspoon baking sodaInstructions For the CakePlace a rack in the center of your oven and preheat to 350°F. Coat an 8 by 8-inch baking pan with nonstick spray. Line the pan with parchment paper so that two strips overhang opposite sides like handles.In a large bowl, whisk together the brown sugar and eggs until pale and foamy, about 1 minute. Add the pumpkin puree, oil, molasses, cinnamon, ginger, cocoa powder, nutmeg, cloves, and salt. Zest half of the orange directly into the bowl (about 1 teaspoon). Reserve the remaining orange to zest for the frosting. Whisk until smoothly combined.Sprinkle the all-purpose flour, white whole wheat flour, baking powder, and baking soda over the top. Whisk until combined and smooth, stirring only as long as needed to incorporate all the ingredients.Scrape the batter into the prepared pan and smooth the top. Gently tap the pan on the counter to remove any air bubbles. Bake the cake for 20 to 24 minutes, until it is puffed, the edges are starting to pull away from the pan, and a tester inserted into the center of the cake comes out clean. Use the parchment overhang to lift the cake onto a wire rack and let it cool completely.While the cake cools, make the frosting: In the bowl of a stand mixer fitted recipe and ingredients continueIngredients For the Spiced Cream Cheese Frosting6 ounces reduced-fat cream cheese, or Neufchâtel cheese, at room temperature2 tablespoons unsalted butter, at room temperature1 1/2 cups powdered sugar plus a few additional tablespoons as needed1/2 teaspoon orange zest (use the same orange from the cake)1/2 teaspoon pure vanilla extract1/8 teaspoon ground cinnamon or pumpkin pieInstructions for the frostingWith the paddle attachment or in a large mixing bowl with a hand mixer, beat together the cream cheese and butter at medium speed for 2 minutes or until very smooth and well combined. Add the powdered sugar, orange zest (zest from the reserved orange directly into the bowl), vanilla, cinnamon, and salt. Beat on low speed for 30 seconds, until the powdered sugar is pretty incorporated. Increase the speed to high and pro tips beat until smooth, creamy, and fluffy, 1 to 2 minutes more. If you'd like a stiffer, sweeter frosting, add two tablespoons of powdered sugar until your desired consistency is reached. Spread the frosting on the cooled cake. For easier cutting, transfer to the refrigerator for 20 minutes to allow the frosting to set up (or go for it). Slice into squares of desired size and enjoy. EPISODE TRANSCRIPTStephanie [00:00:16]:Welcome to Dishing with Stephanie's dish, the podcast where we talk to cookbook authors and people obsessed with food generally. I am here today with Erin Clark. Erin is well plated on Instagram. She's also a best selling author of the well plated cookbook and the soon to be well plated everyday cookbook. You are gonna be having an event in the Twin Cities in Stillwater. I'm so excited for you.Erin Clarke [00:00:42]:I am thrilled as well. Can't wait. I worked to live, Yeah. Yes. So I lived in the Twin Cities at the very beginning of my career. I worked for Target, their corporate headquarters, so I just have a really big soft spot for the area, and I'm really looking forward to being back there again.Stephanie [00:01:00]:And do you live in Milwaukee now?Erin Clarke [00:01:02]:I live in Milwaukee now. Yes.Stephanie [00:01:04]:Okay. Because my family is all from Milwaukee, and I was looking on your Instagram. You make Milwaukee look more fun than I recall because we've been all over, like, the third ward, and you found some hidden gems that I was like, oh, she knows her way around here.Erin Clarke [00:01:20]:Yeah. I moved there about 10 years ago kicking and screaming because I married a Wisconsin boy and he's from Milwaukee, so we ended up back there. And I, like, I loved the city so much. I was like, I don't understand why I'm moving to still be cold and still be in the Midwest to this, like, random city. Minneapolis is great. And then I just fell in love with it. Like, it just has there it there's so much to do. The city has grown so much even just since I have been there.Erin Clarke [00:01:46]:We've got a great food scene. People are friendly. You're right on, like, Michigan. Like, it really has a lot going for it.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Stephanie [00:01:52]:Yeah. I really my family is in Delafield, but we go into Milwaukee and spend a couple days during the holidays and during the summer. I really like it. So, okay. Well, you're on the verge. Is has your new cookbook come out yet? I imagine it's already out.Erin Clarke [00:02:08]:No. It is t minus 11 days. Not that I'm counting. I am absolutely counting every single day. Okay. I just cannot I'm just so giddy. I, like, cannot wait for people to have it in their hands. You are gonna have a 100 recipes in the book, but will you,Stephanie [00:02:20]:like, get people that maybe aren't familiar with your profile kinda what your point of view is?Erin Clarke [00:02:29]:Absolutely. So I grew up cooking and baking with my grandmothers in Kansas, like pure Midwest comfort food. And then after I graduated college and started living on my own, I realized that I wasn't going to be able to live on grandma's cinnamon rolls and cakes that she taught me to make. So I needed to learn how to cook, and that was where I really started going to farmers markets, like, really just kinda discovering the beauty of eating seasonally, which I feel like we talk about very, you know, it's just so, like, a part of the conversation now. But for me back then, it really wasn't. Like, in my family, like, corn and potatoes are the primary vegetables. So, you know, so I was trying to explore markets, learn how to cook, but I found myself to do this, like, really missing my grandmother's cooking. So I would call my grammy and be like, hey.Erin Clarke [00:03:18]:Like, can you tell me about, like, your recipe for enchiladas? And she would, like, in detail, tell me on the phone while I was taking notes. And then I started to think like, okay. Well, you know, I'm learning to cook. I'm trying to feed myself well. Maybe I can make grammy's enchiladas, but let's just do a couple of little swaps, like, that could make it healthier. Let's try it with Greek yogurt instead of sour cream. Let's try a whole wheat tortilla. And then around that time, a friend had encouraged me to start a food blog, and I was like, what is a food blog? Like, I this is very, like, OG days, and I ended up posting the recipe, and I had a few friends from high school make it and love it.Erin Clarke [00:03:57]:And they're like, hey. Do you have any other recipes? And I was like, yeah. Like, I do. And so that it that just, you know, kinda sharing the lightened up versions of my grandmother's dishes just sort of started me off, and I still, like, very much keep the midwestern sensibility and unfussiness with my recipes. So if I could describe them briefly, it would be their easy, healthy with, heavy emphasis on lightened up everyday comfort food.Stephanie [00:04:27]:Which is perfect. I mean, honestly, that's what I love. I'm kinda more on the comfort food side, but I feel equally as comfortable cooking with kale, you know, as I would, I don't know, corn and potatoes. Right? And justErin Clarke [00:04:42]:Yeah. And I think it's wonderful that people have gotten you know, those ingredients have gotten more main stream. And I really like the idea of finding ways to make healthy eating more accessible. So for example, in my cookbook, on my blog, I will not put an ingredient in there if it's gonna require you to go to a food store. I try to keep the spices, like, very streamlined. I get it. Like, we're all busy and sometimes you're not in the mood to cook. So how can we get to a result that's good for you faster, but it's still delicious? Because life is also just way too short for boring chicken breasts and rice, like, every single night of our lives.Erin Clarke [00:05:23]:So how can we have a little fun with it without, you know, making it a ton of work for ourselves either?Stephanie [00:05:30]:So how long have you had your blog then?Erin Clarke [00:05:34]:Going on 13 years.Stephanie [00:05:35]:I was gonna say it has to be about we've had a radio show about food for 15 years, and we kinda started right at the very beginning of, you know, food culture. And that was one of the lot of the bloggers were getting started. And do you still blog a lot, or are you kinda to the stage where you're repurposing recipes and relooking at some of your old content?Erin Clarke [00:05:57]:We are doing both. So I still publish about 3 new recipes a week to my blog, and then we're constantly going back especially to some of those older recipes and seeing, you know, if there are tweaks that we can do to make them better. At the beginning, I was the photographer with my, like, flip phone under the our, you know, awful, like, orange light in our kitchen. So some of those recipes, it's been fun to go back and spruce them up. And then as, you know, video has taken over social media and with me being the face of the brand, a lot of the we've been shooting videos with me in them, and that has actually been a ton of fun in the sense of just, like, rediscovering, you know, favorite recipes that I haven't made in years.Stephanie [00:06:37]:Yeah. And looking back on, what would you say are, like are there some that are you're known for or that are, like, your specialties?Erin Clarke [00:06:47]:I would say I definitely am known overall for 1 pot meals. Like, if I can one pot or one pan something, I will absolutely do it. Recent one that we did, and this is just top of mind because we did the video a couple of weeks ago, is a homemade version of Hamburger Helper. So I grew up, like, Hamburger Helper House all the way, and there's still something, like, very nostalgic and comforting about it. Except, I mean, this will sound hysterical to describe it this way, but it is a gourmet Hamburger Helper. There's just I always like to find, like, just a couple of little things that you can tweak. You know, first of all, it's from scratch. It's easy.Erin Clarke [00:07:24]:You don't need the box. And I add a little bit of hot sauce and a little bit of Dijon mustard. You cook everything together in the same pot so that as the pasta cooking liquid reduces and the pasta releases those starches, it makes this really, like, luscious silky sauce without the need for any cream, and everyone loves this recipe. My husband loves it. My nieces love it from Yeah. My nieces that are the age from, like, 4 to 6. They all love this hamburger helper. Like, it's something that the whole family can really sit down and enjoy.Stephanie [00:07:55]:I love it. And you really do have a very distinct point of view in how you're thinking about your individual recipes. So I'm guessing you don't have za'atar in any of your ingredients.Erin Clarke [00:08:07]:I don't. Even though I personally love za'atar I do too. You know, I love it. I cook with it at home, but I recognize that, like, every single person doesn't have the spice cabinet that I have. So while I'll do, you know, Middle Eastern inspired dishes, and I love to travel so a lot of my dishes are inspired by my travels, I try to do it in a way that brings it home to the Midwest and makes it just as attainable for people as possible.Stephanie [00:08:34]:Right. Where is the last place that you traveled to, just out of curiosity?Erin Clarke [00:08:39]:We spent a month in France this spring, which was just wonderful. I never I speak pretty good French, and I you know, you just have to go back to practice. Yeah. Really purely academic.Stephanie [00:08:53]:Where did you go? What region?Erin Clarke [00:08:55]:So each time we go, we try to visit a different region. This time we did Alsace, which is right on the German border, and it is just right out of a fairy tale. It's the some of the little villages around there are what inspired Walt Disney to design Belle's hometown in Beauty and the Beast. And it really was it was like stepping into a storybook. It was just so charming.Stephanie [00:09:19]:Are you able to as a content creator, are you able to take, like, a month off and fully unplug, or are you just working remotely? How does that work for you? Because I imagine you've got a team at this point.Erin Clarke [00:09:32]:I do. I have a wonderful team. They're just fantastic. Like, well plated would not be able to offer the content that we do without them. And I think that they would probably be more okay with me unplugging than I am okay with myself being totally off. You know, and this is just the reality of being a small business owner. Like, for us, even getting a full day off on the weekend is really, really challenging. And you kind of it kind of bites you the next day, you know, or Monday wouldn't get back.Erin Clarke [00:10:02]:I'm trying to be a little better about finding at least one day where we don't do any work. So even when we travel, we are always checking in. We put in a few hours here and there. We're often creating content while we're out there. But I also just view it as, like, wow. How cool is it that I get to yes. You could view it as, like, I'm in France and I'm working.Stephanie [00:10:22]:Yeah.Erin Clarke [00:10:22]:I view it as, like, how cool I can go to France while I work.Stephanie [00:10:26]:Yeah. And it is really like a change in lifestyle. Like, the creative culture has created so much flexibility for so many people. Do you get caught up and worried about, like, the algorithms and when things change and traffic goes down, and are you always kinda chasing that?Erin Clarke [00:10:43]:I mean, we are chasing it in the sense that, you know, it is our livelihood. Like, my site depends on traffic, and that traffic primarily for us comes from Google search. So I'm constantly, like, reading articles, trying to stay up to date. At the same time, ranking a friend of mine described it as, like, checking your rankings is, like, standing on the scale every single day. Don't do it. Just overall, you know, we're always looking for healthy growth, and the truth is, like, you are constantly you win some, you lose some. This is a particularly challenging time for online content creators just with AI. You know, no one is really certain of what what that's gonna lead to.Erin Clarke [00:11:29]:You're seeing AI appear in search results where independent content creators like myself and my peers used to have our recipes appear. Now it's AI. And just over really, especially the last 5 years, I feel like it's gotten supersaturated. And so Google is sorting through what's quality content and what's not. And so there's less there's just overall there's just less space to go around, and there's less content than ever. Or excuse me, less space to go around and more content than ever.Stephanie [00:12:01]:And this idea of low quality is sort of a you know, to get to these advertising tiers, people need to have high quality content. Google's just like, oh, we spotted some low quality content. And you're just like, what? Like, help me figure this out. I so many people have been caught in that kind of trap of trying to grow and not really getting direction very much from Google. And it is just changing the game, I think. And then I wonder, like, okay. As creatives, we're gonna find the next thing. Right? So is it like, I'm seeing a lot of people you mentioned video.Stephanie [00:12:39]:I'm seeing a lot of people on YouTube creating their own TV shows. I'm seeing substacks. Is that something that you're exploring? Any of those other alternative avenues?Erin Clarke [00:12:50]:It's one of those things where, like, if I could clone myself, I would try to do them all. Substack, I think, is really fun and intriguing to me because it gives people a way to directly support at a very affordable rate their favorite authors, creators. For us, I've but I feel like a key to making that work is to offer content that you can't get anywhere else without paying. Currently, Well Plated is free for readers to access, and we don't really have the capacity to create additional free content on top of that. So kind of the way that we have structured our strategy is to give away as much as possible. Not only are the recipes free, we do free meal plans. And my hope is that we'll make Well Plate as a resource for you and make it the place that you wanna go. And then, you know, for now, if by cultivating that loyal reader base, that can kind of be a foundation of our business that's not subject to algorithms.Stephanie [00:13:51]:Yeah. Like maybe creating modules or workbooks or, PDF content that can be about, you know, the top 30 things you need to have in your pantry and blah blah blah.Erin Clarke [00:14:03]:Mhmm. Yeah. We're always looking to offer resources right now. We're working on putting together updated super comprehensive Thanksgiving guide that gives you the realistic week of Thanksgiving prep list, not the like I mean, yes. It would be great. I know I can pre freeze pie crust 3 months in advance. I am not freezing my Thanksgiving pie crust 3 months in advance. I'm just not that person.Erin Clarke [00:14:26]:I admire that person. I'm not that person. So what say we start on Sunday. Like, how can we really get this done? Yeah. How are we gonna streamline our shopping list? Like, I'm always looking for ways to provide value. So we're really excited about that PDF that'll be coming out here at the end of the month.Stephanie [00:14:41]:How many people do you cook for at Thanksgiving?Erin Clarke [00:14:45]:I'm very spoiled on Thanksgiving day, and then I get to go to my mom's house. And she and my stepdad are fabulous cooks and take off, like, 2 days of work. And the turkey is like a masterpiece. But for about the last now going on almost oh my gosh. How many years has it been? Now going on almost 15 years, I've been hosting Friendsgiving. Oh, yeah. At its smallest, it was probably about 7 people. At 1 year, we got up to 35 people.Erin Clarke [00:15:12]:Now we're kind of somewhere in the sweet spot with around 20. So that every year is just really just it's like chaos, but in the most fun way. Now that, you know, when it started out, it was all adults. We set nice tables. Now my friends have families, so you have kids, like, running around all over the place.Stephanie [00:15:29]:Right. Do you do it at a certain time a year, or do you do it in the month of November? Some people I know do, like, it in February and call it febsgiving.Erin Clarke [00:15:38]:That's well, with how crazy busy holidays are, I completely understand. And, like, let's be honest, there's not that much to look forward to for most of February March holiday wise. We do we do November. So I guess I'm just lucky because I get I love Thanksgiving food. I'm like, this is great that I get to eat this more than once. I'm gonna eat it for Thanksgiving, and then I'm gonna go home and I'm gonna eat it on the actual holiday.Stephanie [00:16:01]:Yes. Super delicious. Okay. So let's talk a little bit more about your book. Like, do you have it organized in any certain way?Erin Clarke [00:16:09]:Yes. So I like to and I know cookbooks all take different approaches, and it's kind of fun to see how different cookbook authors differentiate things. For me, I think it's just like, I'm a very traditional cookbook girl in the sense of the organization. So, you know, we start out with breakfast, have appetizers and drinks, salads, and then the main dishes are really the meat and potatoes of the book, pun intended. Just because that is where I know that people need the most help. Like, everyone has to cook dinner. So having a robust assortment of recipes and then organizing those well is really important to me. So we actually ended up breaking the main dishes down into 3 different categories.Erin Clarke [00:16:55]:So there's an entire chapter that's just pure one pot meals. One pot, one pan. Boom. We have a chapter, that's mostly focused on lightened up comfort food. And then we have this 3rd chapter that I did not intentionally set out to make it a vegetarian chapter just because I never want vegetarian food to feel lesser than or like it needs to get singled out. But we just ended up with this really wonderful collection of vegetarian dishes. They're also pretty heavily globally inspired that ended up being their own chapter as well. So we call those the veggie mains with all the flavor.Erin Clarke [00:17:31]:And then you've got your, you know, your soups, your sides, and, of course, your sweets.Stephanie [00:17:36]:How do you find, like so you have a team of people. How do you find them? Do you just advertise for them and interview just like a normal company would?Erin Clarke [00:17:46]:It's really hard. It's really hard to find good people. Like, I feel incredibly lucky. I've worked with most of my team for 5 years or longer. Some of it has been word-of-mouth. You know, like, other bloggers will work with someone and say, hey. You know, my social media person you know, I might reach out to a friend and say, hey. I'm really looking for someone to help me with my Facebook.Erin Clarke [00:18:08]:And, you know, friends will generously say, like, hey. My social media manager is great. Why don't you reach out to her? You know, some of it has been we went through our when we hired our first full time employee, we did the whole post on Indeed, like, a really rigorous application interview process. And I actually ended up finding Brenna, our first employee, because I posted on my Instagram. And so she reached out, applied through Indeed, you know, and we'd really went through that formal process. But it is truly time consuming and exhausting. Yeah. It's hard.Erin Clarke [00:18:38]:And I think every business I don't exhausting. Yeah. It's hard. And I think every business, I don't find myself unique in that way. And I think the first hire or the first couple are also reallyStephanie [00:18:46]:hard because you're probably getting to the point where you can monetize some things, but it, like, takes money to make money, and it takes more hands to make money. SoErin Clarke [00:19:01]:Mhmm.Stephanie [00:19:02]:How did you feel like you knew when that time was right?Erin Clarke [00:19:07]:When I just could not it just got to a point where I either had to be we either needed to hire someone or we needed to be okay with doing a lot less.Stephanie [00:19:18]:Yeah.Erin Clarke [00:19:18]:And I just could not you know, at that point, I had managed to outsource, you know, the recipe photography, the social media, But I really was so burned out, and I was like, I can't you know, I love what I do, but I can't do it at the right capacity. And I'm not enjoying my life. So how do I find someone that I really want to invest in? And invest is the word to use because as you said, it is not cheap to hire someone. Not only to pay, you know, if you wanna hire someone good, they deserve a great wage.Stephanie [00:19:51]:Yep.Erin Clarke [00:19:51]:And then also even expenses like setting up a 401 k, kind of thinking through some of those pieces. Like, that is administratively very time consuming, and it is costly. But it's worth it. Like, I that was, you know, one of the best decisions I've ever made for my business.Stephanie [00:20:08]:And things like health care. I mean, if you are employing people full time, they want benefits.Erin Clarke [00:20:14]:Yeah. Exactly. And you can choose not to offer benefits, but then you're not gonna get the quality of candidates that you're looking for. And also just personally, for me, like, building a company where I can provide benefits for people, like, that's something that I'm proud of and that we wanna be able to offer.Stephanie [00:20:31]:Yeah. It's funny that you mentioned that because I had a business before getting I'm mostly a broadcaster who happens to write some cookbooks that are regionally based. But before being a broadcaster, I did have a small business, and I was really proud of the fact that we always offered health care. Like, it just felt like, businesses. I didn't it's not the business's job, but it is the way our society is set up. So if that's the way it's gonna be, then let's participate. Let's do it. Let's take care of our employees.Stephanie [00:21:00]:At some point, I wish that everyone could have a single payer health care system and just pay into it, but that's my utopian fantasy as a freelancer out here still, you know, paying for health care on the open market. It's not cheap.Erin Clarke [00:21:13]:No. It's not. It's really challenging.Stephanie [00:21:15]:I know. And that someday we're all gonna get together. Like, there's a 150,000 creatives just in the state of Minnesota all buying independent health care. It'd be cool if we could find some way to all band together and bring everyone else's cost down too. Right?Erin Clarke [00:21:29]:Yeah. I love it. Yeah.Stephanie [00:21:32]:Can you tell me some of your favorite cookbooks? Like, do you, like, even look at cookbooks anymore, or are you just so focused on your own?Erin Clarke [00:21:41]:No. I just love cookbooks. I read cookbooks like people read novels, which is why, you know, if you read my first cookbook and my second one when it comes out, like, the writing is incredibly personal to me. I pour, like, so much of myself into that because food you know, the recipes need to work. They need to be rock solid. That's the number one thing with a cookbook. And we work incredibly, incredibly diligently on that. My whole team does.Erin Clarke [00:22:06]:But from there, like, I just want a cookbook with some personality.Stephanie [00:22:10]:Yeah.Erin Clarke [00:22:10]:And so, like, I just find it so inspiring to hear both the food, hear the stories. And then I can say, like, anyone can post a recipe online, and I absolutely stand behind the quality of the well plated recipes that we do online. But there is something special and a higher standard about a cookbook that, there it's just, like, sacred to me. Like, I feel like you're, like, getting a a piece of someone. And I have a lot a lot of cookbooks. I joke, but it's not it's actually quite true that Ina Garten taught me how to cook when I started. When I started my blog, my husband was in law school. We were on a budget.Erin Clarke [00:22:49]:Like, we were not going out to eat, And he had a voracious appetite. So I was like, okay. I gotta figure out how to cook food that tastes good because we enjoy you know, that we'll enjoy eating that, you know, makes a decent enough quantity to feed him, like, start hosting friends. And so I just checked out Ina's cookbooks from the library and would read them and, you know, work my way through them. So from there so the foundation of my grandmother's and then, like, moving on to Ina Garten.Stephanie [00:23:19]:Yeah.Erin Clarke [00:23:19]:Some of the and then I also, you know, now that I am a professional recipe developer, I also have taken lessons from the way that some of the best of the best write their recipes. So one person that always comes in mind to me is Dori Greenspan. I just think she has this beautiful way of writing recipes, and she's kind of who I learned. Like, don't you can't just don't just tell me the time on the stove. I need you to tell me what it smells like. I need you to tell me, you know, if the color's golden. Like, how do we appeal to all of these different senses to make people feel really confident? And that confidence aspect is really important to me too. So I want you to feel good the entire time you're making my recipe, not just be, like, pleased at the end that it turned out.Erin Clarke [00:24:04]:So, you know, if you're making a cake batter and it looks curdled, I'm gonna tell you it will it looks curdled. It'll be fine. And I feel like I picked some of that up from Dory Greenspan as well.Stephanie [00:24:17]:Oh, wow. Those are some of my heroes too. So it's fun to hear you say that. Have you I just started reading the Ina Garten memoir.Erin Clarke [00:24:24]:Oh, I'm listening to it. I'm about a third of the way through. It's just delightful.Stephanie [00:24:28]:I know. She's so great. I does she read it? I probably should have listened because I just find her so she's so funny.Erin Clarke [00:24:36]:She really is. Yeah. She it's just it's delightful.Stephanie [00:24:39]:Yeah. Okay. So people can come to your you can do a reading. You're gonna be at Valley Booksellers in Stillwater on October 13th.Erin Clarke [00:24:48]:We are doing the event at Modern Well. So it's in partnership with Valley. So it's in Minneapolis, and I will have a partner in conversation, Leigh Funke, from Fit Foodie Finds, who is a friend and just, like, a rock star food blogger who is also based in the Twin Cities. So she graciously agreed to do a q and a with me. We'll be having some snacks passed out from the book. It's just gonna be a really funny thing of conversation. Of course, everyone will leave with a signed copy of the book, and I'm just so looking forward to having that in person connection.Stephanie [00:25:23]:Yes. I'll go ahead and put a link for tickets in the show notes. I'm gonna bump up when I, release this podcast so that people have time to get tickets. It was super nice to talk with you and to meet you. I'm excited about your book. I have followed you on Instagram, so it's fun to get a chance to talk with you. And I loved hearing how thoughtful you are about your point of view on the recipes. It really shows in the work that you do.Stephanie [00:25:49]:You're doing a really goodErin Clarke [00:25:51]:job. Thank you so so much. That really just means a lot. I can't overstate how much that means because sometimes you just feel I mean it's hard.Stephanie [00:25:59]:You're in the void.Erin Clarke [00:25:59]:It's hard. It's a lot of work. Yeah. Mhmm.Stephanie [00:26:01]:Absolutely. Alright, Erin. It's great. Good luck with the book and I maybe we'll see you at Modern Well. Who knows?Erin Clarke [00:26:08]:Yeah. I hope so. It was great meeting you.Stephanie [00:26:10]:Okay. Thanks, Sarah.Erin Clarke [00:26:11]:Thanks again. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

We had a lovely chat with Erin Clarke, from @Wellplated on Instagram and author of “Well Plated” and her new book, “Well Plated Every Day.” Scroll down for Erin's pumpkin gingerbread squares with spiced cream cheese frosting recipe.Cookbook Signing Event DetailsJoin Erin at ModernWell in Minneapolis on 10/30, 7:00pm-8:30pm, for her book signing event!  The Well Plated Cookbook, Erin Clarke, and Lee Funke of Fit Foodie Finds!Erin discusses her journey, from the influential blog Well Plated by Erin, to the creation of her popular cookbooks. You will sample one of Erin's delicious recipes – and leave with a signed copy of Well Plated Everyday (Books provided by Valley Bookseller)Thanks for reading Stephanie's Dish Newsletter! This post is public so feel free to share itErin shared her Pumpkin gingerbread squares recipe from her new book, “Well Plated Everyday,” to give you a taste of the deliciousness in its pages.Pumpkin gingerbread squares with spiced cream cheese frostingIngredients for the Cake1/2 cup packed dark brown sugar2 large eggs, at room temperature3/4 cup pure pumpkin puree (not pumpkin pie filling)1/2 cup canola oil, or melted and cooled coconut oil1/4 cup unsulfured molasses (not blackstrap)2 teaspoons ground cinnamon11/4 teaspoons ground ginger1/2 teaspoon unsweetened cocoa powder1/4 teaspoon ground nutmeg1/4 teaspoon ground cloves1/2 teaspoon kosher salt 1 small orange1 cup all-purpose flour1/2 cup white whole wheat flour or regular whole wheat flour1 teaspoon baking powder1/2 teaspoon baking sodaInstructions For the CakePlace a rack in the center of your oven and preheat to 350°F. Coat an 8 by 8-inch baking pan with nonstick spray. Line the pan with parchment paper so that two strips overhang opposite sides like handles.In a large bowl, whisk together the brown sugar and eggs until pale and foamy, about 1 minute. Add the pumpkin puree, oil, molasses, cinnamon, ginger, cocoa powder, nutmeg, cloves, and salt. Zest half of the orange directly into the bowl (about 1 teaspoon). Reserve the remaining orange to zest for the frosting. Whisk until smoothly combined.Sprinkle the all-purpose flour, white whole wheat flour, baking powder, and baking soda over the top. Whisk until combined and smooth, stirring only as long as needed to incorporate all the ingredients.Scrape the batter into the prepared pan and smooth the top. Gently tap the pan on the counter to remove any air bubbles. Bake the cake for 20 to 24 minutes, until it is puffed, the edges are starting to pull away from the pan, and a tester inserted into the center of the cake comes out clean. Use the parchment overhang to lift the cake onto a wire rack and let it cool completely.While the cake cools, make the frosting: In the bowl of a stand mixer fitted recipe and ingredients continueIngredients For the Spiced Cream Cheese Frosting6 ounces reduced-fat cream cheese, or Neufchâtel cheese, at room temperature2 tablespoons unsalted butter, at room temperature1 1/2 cups powdered sugar plus a few additional tablespoons as needed1/2 teaspoon orange zest (use the same orange from the cake)1/2 teaspoon pure vanilla extract1/8 teaspoon ground cinnamon or pumpkin pieInstructions for the frostingWith the paddle attachment or in a large mixing bowl with a hand mixer, beat together the cream cheese and butter at medium speed for 2 minutes or until very smooth and well combined. Add the powdered sugar, orange zest (zest from the reserved orange directly into the bowl), vanilla, cinnamon, and salt. Beat on low speed for 30 seconds, until the powdered sugar is pretty incorporated. Increase the speed to high and pro tips beat until smooth, creamy, and fluffy, 1 to 2 minutes more. If you'd like a stiffer, sweeter frosting, add two tablespoons of powdered sugar until your desired consistency is reached. Spread the frosting on the cooled cake. For easier cutting, transfer to the refrigerator for 20 minutes to allow the frosting to set up (or go for it). Slice into squares of desired size and enjoy. EPISODE TRANSCRIPTStephanie [00:00:16]:Welcome to Dishing with Stephanie's dish, the podcast where we talk to cookbook authors and people obsessed with food generally. I am here today with Erin Clark. Erin is well plated on Instagram. She's also a best selling author of the well plated cookbook and the soon to be well plated everyday cookbook. You are gonna be having an event in the Twin Cities in Stillwater. I'm so excited for you.Erin Clarke [00:00:42]:I am thrilled as well. Can't wait. I worked to live, Yeah. Yes. So I lived in the Twin Cities at the very beginning of my career. I worked for Target, their corporate headquarters, so I just have a really big soft spot for the area, and I'm really looking forward to being back there again.Stephanie [00:01:00]:And do you live in Milwaukee now?Erin Clarke [00:01:02]:I live in Milwaukee now. Yes.Stephanie [00:01:04]:Okay. Because my family is all from Milwaukee, and I was looking on your Instagram. You make Milwaukee look more fun than I recall because we've been all over, like, the third ward, and you found some hidden gems that I was like, oh, she knows her way around here.Erin Clarke [00:01:20]:Yeah. I moved there about 10 years ago kicking and screaming because I married a Wisconsin boy and he's from Milwaukee, so we ended up back there. And I, like, I loved the city so much. I was like, I don't understand why I'm moving to still be cold and still be in the Midwest to this, like, random city. Minneapolis is great. And then I just fell in love with it. Like, it just has there it there's so much to do. The city has grown so much even just since I have been there.Erin Clarke [00:01:46]:We've got a great food scene. People are friendly. You're right on, like, Michigan. Like, it really has a lot going for it.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Stephanie [00:01:52]:Yeah. I really my family is in Delafield, but we go into Milwaukee and spend a couple days during the holidays and during the summer. I really like it. So, okay. Well, you're on the verge. Is has your new cookbook come out yet? I imagine it's already out.Erin Clarke [00:02:08]:No. It is t minus 11 days. Not that I'm counting. I am absolutely counting every single day. Okay. I just cannot I'm just so giddy. I, like, cannot wait for people to have it in their hands. You are gonna have a 100 recipes in the book, but will you,Stephanie [00:02:20]:like, get people that maybe aren't familiar with your profile kinda what your point of view is?Erin Clarke [00:02:29]:Absolutely. So I grew up cooking and baking with my grandmothers in Kansas, like pure Midwest comfort food. And then after I graduated college and started living on my own, I realized that I wasn't going to be able to live on grandma's cinnamon rolls and cakes that she taught me to make. So I needed to learn how to cook, and that was where I really started going to farmers markets, like, really just kinda discovering the beauty of eating seasonally, which I feel like we talk about very, you know, it's just so, like, a part of the conversation now. But for me back then, it really wasn't. Like, in my family, like, corn and potatoes are the primary vegetables. So, you know, so I was trying to explore markets, learn how to cook, but I found myself to do this, like, really missing my grandmother's cooking. So I would call my grammy and be like, hey.Erin Clarke [00:03:18]:Like, can you tell me about, like, your recipe for enchiladas? And she would, like, in detail, tell me on the phone while I was taking notes. And then I started to think like, okay. Well, you know, I'm learning to cook. I'm trying to feed myself well. Maybe I can make grammy's enchiladas, but let's just do a couple of little swaps, like, that could make it healthier. Let's try it with Greek yogurt instead of sour cream. Let's try a whole wheat tortilla. And then around that time, a friend had encouraged me to start a food blog, and I was like, what is a food blog? Like, I this is very, like, OG days, and I ended up posting the recipe, and I had a few friends from high school make it and love it.Erin Clarke [00:03:57]:And they're like, hey. Do you have any other recipes? And I was like, yeah. Like, I do. And so that it that just, you know, kinda sharing the lightened up versions of my grandmother's dishes just sort of started me off, and I still, like, very much keep the midwestern sensibility and unfussiness with my recipes. So if I could describe them briefly, it would be their easy, healthy with, heavy emphasis on lightened up everyday comfort food.Stephanie [00:04:27]:Which is perfect. I mean, honestly, that's what I love. I'm kinda more on the comfort food side, but I feel equally as comfortable cooking with kale, you know, as I would, I don't know, corn and potatoes. Right? And justErin Clarke [00:04:42]:Yeah. And I think it's wonderful that people have gotten you know, those ingredients have gotten more main stream. And I really like the idea of finding ways to make healthy eating more accessible. So for example, in my cookbook, on my blog, I will not put an ingredient in there if it's gonna require you to go to a food store. I try to keep the spices, like, very streamlined. I get it. Like, we're all busy and sometimes you're not in the mood to cook. So how can we get to a result that's good for you faster, but it's still delicious? Because life is also just way too short for boring chicken breasts and rice, like, every single night of our lives.Erin Clarke [00:05:23]:So how can we have a little fun with it without, you know, making it a ton of work for ourselves either?Stephanie [00:05:30]:So how long have you had your blog then?Erin Clarke [00:05:34]:Going on 13 years.Stephanie [00:05:35]:I was gonna say it has to be about we've had a radio show about food for 15 years, and we kinda started right at the very beginning of, you know, food culture. And that was one of the lot of the bloggers were getting started. And do you still blog a lot, or are you kinda to the stage where you're repurposing recipes and relooking at some of your old content?Erin Clarke [00:05:57]:We are doing both. So I still publish about 3 new recipes a week to my blog, and then we're constantly going back especially to some of those older recipes and seeing, you know, if there are tweaks that we can do to make them better. At the beginning, I was the photographer with my, like, flip phone under the our, you know, awful, like, orange light in our kitchen. So some of those recipes, it's been fun to go back and spruce them up. And then as, you know, video has taken over social media and with me being the face of the brand, a lot of the we've been shooting videos with me in them, and that has actually been a ton of fun in the sense of just, like, rediscovering, you know, favorite recipes that I haven't made in years.Stephanie [00:06:37]:Yeah. And looking back on, what would you say are, like are there some that are you're known for or that are, like, your specialties?Erin Clarke [00:06:47]:I would say I definitely am known overall for 1 pot meals. Like, if I can one pot or one pan something, I will absolutely do it. Recent one that we did, and this is just top of mind because we did the video a couple of weeks ago, is a homemade version of Hamburger Helper. So I grew up, like, Hamburger Helper House all the way, and there's still something, like, very nostalgic and comforting about it. Except, I mean, this will sound hysterical to describe it this way, but it is a gourmet Hamburger Helper. There's just I always like to find, like, just a couple of little things that you can tweak. You know, first of all, it's from scratch. It's easy.Erin Clarke [00:07:24]:You don't need the box. And I add a little bit of hot sauce and a little bit of Dijon mustard. You cook everything together in the same pot so that as the pasta cooking liquid reduces and the pasta releases those starches, it makes this really, like, luscious silky sauce without the need for any cream, and everyone loves this recipe. My husband loves it. My nieces love it from Yeah. My nieces that are the age from, like, 4 to 6. They all love this hamburger helper. Like, it's something that the whole family can really sit down and enjoy.Stephanie [00:07:55]:I love it. And you really do have a very distinct point of view in how you're thinking about your individual recipes. So I'm guessing you don't have za'atar in any of your ingredients.Erin Clarke [00:08:07]:I don't. Even though I personally love za'atar I do too. You know, I love it. I cook with it at home, but I recognize that, like, every single person doesn't have the spice cabinet that I have. So while I'll do, you know, Middle Eastern inspired dishes, and I love to travel so a lot of my dishes are inspired by my travels, I try to do it in a way that brings it home to the Midwest and makes it just as attainable for people as possible.Stephanie [00:08:34]:Right. Where is the last place that you traveled to, just out of curiosity?Erin Clarke [00:08:39]:We spent a month in France this spring, which was just wonderful. I never I speak pretty good French, and I you know, you just have to go back to practice. Yeah. Really purely academic.Stephanie [00:08:53]:Where did you go? What region?Erin Clarke [00:08:55]:So each time we go, we try to visit a different region. This time we did Alsace, which is right on the German border, and it is just right out of a fairy tale. It's the some of the little villages around there are what inspired Walt Disney to design Belle's hometown in Beauty and the Beast. And it really was it was like stepping into a storybook. It was just so charming.Stephanie [00:09:19]:Are you able to as a content creator, are you able to take, like, a month off and fully unplug, or are you just working remotely? How does that work for you? Because I imagine you've got a team at this point.Erin Clarke [00:09:32]:I do. I have a wonderful team. They're just fantastic. Like, well plated would not be able to offer the content that we do without them. And I think that they would probably be more okay with me unplugging than I am okay with myself being totally off. You know, and this is just the reality of being a small business owner. Like, for us, even getting a full day off on the weekend is really, really challenging. And you kind of it kind of bites you the next day, you know, or Monday wouldn't get back.Erin Clarke [00:10:02]:I'm trying to be a little better about finding at least one day where we don't do any work. So even when we travel, we are always checking in. We put in a few hours here and there. We're often creating content while we're out there. But I also just view it as, like, wow. How cool is it that I get to yes. You could view it as, like, I'm in France and I'm working.Stephanie [00:10:22]:Yeah.Erin Clarke [00:10:22]:I view it as, like, how cool I can go to France while I work.Stephanie [00:10:26]:Yeah. And it is really like a change in lifestyle. Like, the creative culture has created so much flexibility for so many people. Do you get caught up and worried about, like, the algorithms and when things change and traffic goes down, and are you always kinda chasing that?Erin Clarke [00:10:43]:I mean, we are chasing it in the sense that, you know, it is our livelihood. Like, my site depends on traffic, and that traffic primarily for us comes from Google search. So I'm constantly, like, reading articles, trying to stay up to date. At the same time, ranking a friend of mine described it as, like, checking your rankings is, like, standing on the scale every single day. Don't do it. Just overall, you know, we're always looking for healthy growth, and the truth is, like, you are constantly you win some, you lose some. This is a particularly challenging time for online content creators just with AI. You know, no one is really certain of what what that's gonna lead to.Erin Clarke [00:11:29]:You're seeing AI appear in search results where independent content creators like myself and my peers used to have our recipes appear. Now it's AI. And just over really, especially the last 5 years, I feel like it's gotten supersaturated. And so Google is sorting through what's quality content and what's not. And so there's less there's just overall there's just less space to go around, and there's less content than ever. Or excuse me, less space to go around and more content than ever.Stephanie [00:12:01]:And this idea of low quality is sort of a you know, to get to these advertising tiers, people need to have high quality content. Google's just like, oh, we spotted some low quality content. And you're just like, what? Like, help me figure this out. I so many people have been caught in that kind of trap of trying to grow and not really getting direction very much from Google. And it is just changing the game, I think. And then I wonder, like, okay. As creatives, we're gonna find the next thing. Right? So is it like, I'm seeing a lot of people you mentioned video.Stephanie [00:12:39]:I'm seeing a lot of people on YouTube creating their own TV shows. I'm seeing substacks. Is that something that you're exploring? Any of those other alternative avenues?Erin Clarke [00:12:50]:It's one of those things where, like, if I could clone myself, I would try to do them all. Substack, I think, is really fun and intriguing to me because it gives people a way to directly support at a very affordable rate their favorite authors, creators. For us, I've but I feel like a key to making that work is to offer content that you can't get anywhere else without paying. Currently, Well Plated is free for readers to access, and we don't really have the capacity to create additional free content on top of that. So kind of the way that we have structured our strategy is to give away as much as possible. Not only are the recipes free, we do free meal plans. And my hope is that we'll make Well Plate as a resource for you and make it the place that you wanna go. And then, you know, for now, if by cultivating that loyal reader base, that can kind of be a foundation of our business that's not subject to algorithms.Stephanie [00:13:51]:Yeah. Like maybe creating modules or workbooks or, PDF content that can be about, you know, the top 30 things you need to have in your pantry and blah blah blah.Erin Clarke [00:14:03]:Mhmm. Yeah. We're always looking to offer resources right now. We're working on putting together updated super comprehensive Thanksgiving guide that gives you the realistic week of Thanksgiving prep list, not the like I mean, yes. It would be great. I know I can pre freeze pie crust 3 months in advance. I am not freezing my Thanksgiving pie crust 3 months in advance. I'm just not that person.Erin Clarke [00:14:26]:I admire that person. I'm not that person. So what say we start on Sunday. Like, how can we really get this done? Yeah. How are we gonna streamline our shopping list? Like, I'm always looking for ways to provide value. So we're really excited about that PDF that'll be coming out here at the end of the month.Stephanie [00:14:41]:How many people do you cook for at Thanksgiving?Erin Clarke [00:14:45]:I'm very spoiled on Thanksgiving day, and then I get to go to my mom's house. And she and my stepdad are fabulous cooks and take off, like, 2 days of work. And the turkey is like a masterpiece. But for about the last now going on almost oh my gosh. How many years has it been? Now going on almost 15 years, I've been hosting Friendsgiving. Oh, yeah. At its smallest, it was probably about 7 people. At 1 year, we got up to 35 people.Erin Clarke [00:15:12]:Now we're kind of somewhere in the sweet spot with around 20. So that every year is just really just it's like chaos, but in the most fun way. Now that, you know, when it started out, it was all adults. We set nice tables. Now my friends have families, so you have kids, like, running around all over the place.Stephanie [00:15:29]:Right. Do you do it at a certain time a year, or do you do it in the month of November? Some people I know do, like, it in February and call it febsgiving.Erin Clarke [00:15:38]:That's well, with how crazy busy holidays are, I completely understand. And, like, let's be honest, there's not that much to look forward to for most of February March holiday wise. We do we do November. So I guess I'm just lucky because I get I love Thanksgiving food. I'm like, this is great that I get to eat this more than once. I'm gonna eat it for Thanksgiving, and then I'm gonna go home and I'm gonna eat it on the actual holiday.Stephanie [00:16:01]:Yes. Super delicious. Okay. So let's talk a little bit more about your book. Like, do you have it organized in any certain way?Erin Clarke [00:16:09]:Yes. So I like to and I know cookbooks all take different approaches, and it's kind of fun to see how different cookbook authors differentiate things. For me, I think it's just like, I'm a very traditional cookbook girl in the sense of the organization. So, you know, we start out with breakfast, have appetizers and drinks, salads, and then the main dishes are really the meat and potatoes of the book, pun intended. Just because that is where I know that people need the most help. Like, everyone has to cook dinner. So having a robust assortment of recipes and then organizing those well is really important to me. So we actually ended up breaking the main dishes down into 3 different categories.Erin Clarke [00:16:55]:So there's an entire chapter that's just pure one pot meals. One pot, one pan. Boom. We have a chapter, that's mostly focused on lightened up comfort food. And then we have this 3rd chapter that I did not intentionally set out to make it a vegetarian chapter just because I never want vegetarian food to feel lesser than or like it needs to get singled out. But we just ended up with this really wonderful collection of vegetarian dishes. They're also pretty heavily globally inspired that ended up being their own chapter as well. So we call those the veggie mains with all the flavor.Erin Clarke [00:17:31]:And then you've got your, you know, your soups, your sides, and, of course, your sweets.Stephanie [00:17:36]:How do you find, like so you have a team of people. How do you find them? Do you just advertise for them and interview just like a normal company would?Erin Clarke [00:17:46]:It's really hard. It's really hard to find good people. Like, I feel incredibly lucky. I've worked with most of my team for 5 years or longer. Some of it has been word-of-mouth. You know, like, other bloggers will work with someone and say, hey. You know, my social media person you know, I might reach out to a friend and say, hey. I'm really looking for someone to help me with my Facebook.Erin Clarke [00:18:08]:And, you know, friends will generously say, like, hey. My social media manager is great. Why don't you reach out to her? You know, some of it has been we went through our when we hired our first full time employee, we did the whole post on Indeed, like, a really rigorous application interview process. And I actually ended up finding Brenna, our first employee, because I posted on my Instagram. And so she reached out, applied through Indeed, you know, and we'd really went through that formal process. But it is truly time consuming and exhausting. Yeah. It's hard.Erin Clarke [00:18:38]:And I think every business I don't exhausting. Yeah. It's hard. And I think every business, I don't find myself unique in that way. And I think the first hire or the first couple are also reallyStephanie [00:18:46]:hard because you're probably getting to the point where you can monetize some things, but it, like, takes money to make money, and it takes more hands to make money. SoErin Clarke [00:19:01]:Mhmm.Stephanie [00:19:02]:How did you feel like you knew when that time was right?Erin Clarke [00:19:07]:When I just could not it just got to a point where I either had to be we either needed to hire someone or we needed to be okay with doing a lot less.Stephanie [00:19:18]:Yeah.Erin Clarke [00:19:18]:And I just could not you know, at that point, I had managed to outsource, you know, the recipe photography, the social media, But I really was so burned out, and I was like, I can't you know, I love what I do, but I can't do it at the right capacity. And I'm not enjoying my life. So how do I find someone that I really want to invest in? And invest is the word to use because as you said, it is not cheap to hire someone. Not only to pay, you know, if you wanna hire someone good, they deserve a great wage.Stephanie [00:19:51]:Yep.Erin Clarke [00:19:51]:And then also even expenses like setting up a 401 k, kind of thinking through some of those pieces. Like, that is administratively very time consuming, and it is costly. But it's worth it. Like, I that was, you know, one of the best decisions I've ever made for my business.Stephanie [00:20:08]:And things like health care. I mean, if you are employing people full time, they want benefits.Erin Clarke [00:20:14]:Yeah. Exactly. And you can choose not to offer benefits, but then you're not gonna get the quality of candidates that you're looking for. And also just personally, for me, like, building a company where I can provide benefits for people, like, that's something that I'm proud of and that we wanna be able to offer.Stephanie [00:20:31]:Yeah. It's funny that you mentioned that because I had a business before getting I'm mostly a broadcaster who happens to write some cookbooks that are regionally based. But before being a broadcaster, I did have a small business, and I was really proud of the fact that we always offered health care. Like, it just felt like, businesses. I didn't it's not the business's job, but it is the way our society is set up. So if that's the way it's gonna be, then let's participate. Let's do it. Let's take care of our employees.Stephanie [00:21:00]:At some point, I wish that everyone could have a single payer health care system and just pay into it, but that's my utopian fantasy as a freelancer out here still, you know, paying for health care on the open market. It's not cheap.Erin Clarke [00:21:13]:No. It's not. It's really challenging.Stephanie [00:21:15]:I know. And that someday we're all gonna get together. Like, there's a 150,000 creatives just in the state of Minnesota all buying independent health care. It'd be cool if we could find some way to all band together and bring everyone else's cost down too. Right?Erin Clarke [00:21:29]:Yeah. I love it. Yeah.Stephanie [00:21:32]:Can you tell me some of your favorite cookbooks? Like, do you, like, even look at cookbooks anymore, or are you just so focused on your own?Erin Clarke [00:21:41]:No. I just love cookbooks. I read cookbooks like people read novels, which is why, you know, if you read my first cookbook and my second one when it comes out, like, the writing is incredibly personal to me. I pour, like, so much of myself into that because food you know, the recipes need to work. They need to be rock solid. That's the number one thing with a cookbook. And we work incredibly, incredibly diligently on that. My whole team does.Erin Clarke [00:22:06]:But from there, like, I just want a cookbook with some personality.Stephanie [00:22:10]:Yeah.Erin Clarke [00:22:10]:And so, like, I just find it so inspiring to hear both the food, hear the stories. And then I can say, like, anyone can post a recipe online, and I absolutely stand behind the quality of the well plated recipes that we do online. But there is something special and a higher standard about a cookbook that, there it's just, like, sacred to me. Like, I feel like you're, like, getting a a piece of someone. And I have a lot a lot of cookbooks. I joke, but it's not it's actually quite true that Ina Garten taught me how to cook when I started. When I started my blog, my husband was in law school. We were on a budget.Erin Clarke [00:22:49]:Like, we were not going out to eat, And he had a voracious appetite. So I was like, okay. I gotta figure out how to cook food that tastes good because we enjoy you know, that we'll enjoy eating that, you know, makes a decent enough quantity to feed him, like, start hosting friends. And so I just checked out Ina's cookbooks from the library and would read them and, you know, work my way through them. So from there so the foundation of my grandmother's and then, like, moving on to Ina Garten.Stephanie [00:23:19]:Yeah.Erin Clarke [00:23:19]:Some of the and then I also, you know, now that I am a professional recipe developer, I also have taken lessons from the way that some of the best of the best write their recipes. So one person that always comes in mind to me is Dori Greenspan. I just think she has this beautiful way of writing recipes, and she's kind of who I learned. Like, don't you can't just don't just tell me the time on the stove. I need you to tell me what it smells like. I need you to tell me, you know, if the color's golden. Like, how do we appeal to all of these different senses to make people feel really confident? And that confidence aspect is really important to me too. So I want you to feel good the entire time you're making my recipe, not just be, like, pleased at the end that it turned out.Erin Clarke [00:24:04]:So, you know, if you're making a cake batter and it looks curdled, I'm gonna tell you it will it looks curdled. It'll be fine. And I feel like I picked some of that up from Dory Greenspan as well.Stephanie [00:24:17]:Oh, wow. Those are some of my heroes too. So it's fun to hear you say that. Have you I just started reading the Ina Garten memoir.Erin Clarke [00:24:24]:Oh, I'm listening to it. I'm about a third of the way through. It's just delightful.Stephanie [00:24:28]:I know. She's so great. I does she read it? I probably should have listened because I just find her so she's so funny.Erin Clarke [00:24:36]:She really is. Yeah. She it's just it's delightful.Stephanie [00:24:39]:Yeah. Okay. So people can come to your you can do a reading. You're gonna be at Valley Booksellers in Stillwater on October 13th.Erin Clarke [00:24:48]:We are doing the event at Modern Well. So it's in partnership with Valley. So it's in Minneapolis, and I will have a partner in conversation, Leigh Funke, from Fit Foodie Finds, who is a friend and just, like, a rock star food blogger who is also based in the Twin Cities. So she graciously agreed to do a q and a with me. We'll be having some snacks passed out from the book. It's just gonna be a really funny thing of conversation. Of course, everyone will leave with a signed copy of the book, and I'm just so looking forward to having that in person connection.Stephanie [00:25:23]:Yes. I'll go ahead and put a link for tickets in the show notes. I'm gonna bump up when I, release this podcast so that people have time to get tickets. It was super nice to talk with you and to meet you. I'm excited about your book. I have followed you on Instagram, so it's fun to get a chance to talk with you. And I loved hearing how thoughtful you are about your point of view on the recipes. It really shows in the work that you do.Stephanie [00:25:49]:You're doing a really goodErin Clarke [00:25:51]:job. Thank you so so much. That really just means a lot. I can't overstate how much that means because sometimes you just feel I mean it's hard.Stephanie [00:25:59]:You're in the void.Erin Clarke [00:25:59]:It's hard. It's a lot of work. Yeah. Mhmm.Stephanie [00:26:01]:Absolutely. Alright, Erin. It's great. Good luck with the book and I maybe we'll see you at Modern Well. Who knows?Erin Clarke [00:26:08]:Yeah. I hope so. It was great meeting you.Stephanie [00:26:10]:Okay. Thanks, Sarah.Erin Clarke [00:26:11]:Thanks again. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

On this episode we had some excitement on opening day in Ohio. When a mature buck daylights you better put yourself in the right spot and that's just what Matt did. The outcome wasn't what we were wanting but lessons were learned. Thanks for listening! WiseEye Tech Trail Cameras ⁠https://wiseeyetech.com/⁠ Code: bornagain for 10% off! Premier Outdoors ⁠https://premieroutdoors.us/⁠ Code at the register: Born Again 2024 for 10% off! (exclusions apply) Kudu Point Broadheads https://kudupoint.com Code: bb24 12% off! Rogue Bowstrings https://www.roguebowstrings.com Code: BornAgain20 for 20% off!

Today on episode 210 of the Podcast we continue the Whitetail Apprentice Series with The Mobile Hunter Group! Josh, Chris, Rick, and Jacob sit down and have a round table discussion on all things scrapes and scrape hunting! Join us as we cover multiple topics and questions including how do you classify different types of scrapes, how do you know it's the "right" scrape, when/how to hunt different scrapes, the Janka Hardness scale for tree preference, utilizing Mock Scrapes, and much more! Take time to visit our sponsors! Brush Creek Monsters Scents - Click HERE! Satties LLC - Click ⁠HERE!⁠ Hooked Up Bowstrings - Click HERE! Code: MobileHunter10 for 10% off Hooked Up Strings Get your information for the Mobile Hunters Expo HERE! We would love to hear your thoughts on this one as well so feel free to hit us up in the email or send us a message! If you haven't already check out our YouTube page and subscribe! As always if you enjoy listening to the podcast please like, share, and give us 5 stars on any of the major podcast platforms we are found on. Hear something we missed? Let us know what we are doing wrong or doing right, or if you have a question; Email us at Richardcates@themobilehuntersexpo.com Happy Hunting and Tight Lines!   Learn more about your ad choices. Visit megaphone.fm/adchoices

A woman named Ashley walks into the emergency room with strange injuries. Bruises all over her body. Scrape marks on knees and bite marks on her face.  The nurses don't feel comfortable with her explanation of how she sustained such severe injuries. The only answer that makes sense to them… is abuse. Severe abuse. A beating.  They call the police to report it - and by the end of the night, the patient is dead.  Now the police are left to investigate - her boyfriend. Her affair partner from work. Her lover's girlfriend. And even his little 17-year-old sister.  4 different people with connections with Ashely.  4 different reactions to the news of her death.  And 2 responsible for killing her.  Full Source Notes: rottenmangopodcast.com To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Given the rise of LLMs, and social platforms like YouTube and LinkedIn leveraging creator content to train their models, we have to wonder: should creators be compensated? That's the primary discussion for today. Elsewhere: Amazon rakes in over a billion in video marketing commitments in a challenge to YouTube et al, plus Charli D'Amelio is headed to Broadway!Here's what we covered today:This Startup Wants YouTube Creators to Get Paid for AI Training Data | WIREDHere's a solution for creators' problems with AI: Pay them. - TubefilterMark Zuckerberg: creators and publishers ‘overestimate the value' of their work for training AI - The Verge Brands give Amazon $1.8 billion as it challenges YouTube and Netflix for video ad budgets - TubefilterTikTok Star Charli D'Amelio to Make Broadway Debut in '& Juliet' (EXCLUSIVE) Creator Upload Socials:YOUTUBEINSTAGRAMTIKTOK

The News Youn Missed 10-4-2024 …Take your ‘I Did It” Trophy and scrape your starfish with it!

Has anyone got a spare yellow card? Matt Davies-Adams is joined by two of The Athletic's finest - Luke Bosher and Liam Twomey - to look back on the scrappy 1-0 win at Bournemouth on Saturday night. We talk big stops from Robert Sánchez, a 45 minute debut to remember for Jadon Sancho - love for Renato Veiga and eye catching headlines... Then, it's all eyes on the WSL as the Sonia Bompastor era officially begins on Friday evening. We draft in our friend Jessy Parker Humphreys to preview the opening day clash against Aston Villa - and hopes for the upcoming season. We'll be back on Thursday to look ahead to Saturday's visit to West Ham - and take another look at Friday night's WSL opener against Villa. HOST: Matt Davies-Adams WITH: Luke Bosher, Liam Twomey & Jessy Parker Humphreys PRODUCER: Lucy Oliva Learn more about your ad choices. Visit megaphone.fm/adchoices