Podcasts about simmer

Big reservations news from American Express this week: this summer, restaurants on Tock will transition to Resy, marking the end of the Tock brand. On the first Simmer episode with a second-time guest, Pablo Rivero, Resy CEO / SVP and Head of Amex global dining, talks us through what's changing at Resy — and what's not. 

Segment 1: The Secret to Great Soup     Chef Robert: Let's start with the basics. The best soups begin with a great foundation—and that means building flavor from the bottom up.   Start with what I call the "holy trinity" of soup-making: onions, carrots, and celery. Sauté them in a little olive oil until they're soft and fragrant. That's your soup's base note—like the rhythm section in a jazz band.   Then, build from there! Add garlic, herbs, and spices. Think thyme, rosemary, cumin, or smoked paprika—whatever fits your vibe.   Remember, soup is all about layers of flavor. Take your time. Let things caramelize. The longer you simmer, the deeper the magic gets.   Segment 2: Chef's Recipe Corner – Roasted Tomato Basil Soup Alright, it's time to cook! Today's feature recipe is my Roasted Tomato Basil Soup—easy, delicious, and completely diabetes-friendly. Here's how to do it:   1.    Roast 2 pounds of fresh tomatoes, a head of garlic, and an onion with a drizzle of olive oil—until they're caramelized and slightly browned. 2.    Blend them up with 2 cups of low-sodium vegetable broth. 3.    Add a handful of fresh basil and a splash of balsamic vinegar. 4.    Simmer for 10 minutes—Give it a quick blend and that's it!   Serve it with a sprinkle of Parmesan or a dollop of Greek yogurt instead of cream for that silky finish. Low in carbs, high in flavor, and your taste buds will do a happy dance. Segment 3: Ask Chef Robert Alright, it's time for Ask Chef Robert!   Question: "How can I thicken soup without using cream or flour?"   Great question! You've got a few options:   Puree some of the soup—blend half and stir it back in for a thicker texture. Add pureed beans or lentils—they add body and protein. Or, one of my favorites—cauliflower puree! It's creamy, low-carb, and blends like a dream.   Healthy hacks for a happy pot of soup!   Segment 4: The Spice of Life Let's talk flavor! Herbs and spices don't just make soup taste amazing—they're packed with antioxidants and can help support healthy blood sugar. Try these in your next batch: Turmeric – bright color, anti-inflammatory. Cumin – adds warmth and depth. Fresh herbs like parsley or basil – add them at the end for a burst of freshness.   Remember, herbs and spices are your best friends in the kitchen. No salt overload needed—just natural flavor power! Segment 5: Final Ladle – Happy Diabetic Wisdom Before we close the lid on today's episode, here's a little Happy Diabetic wisdom:   "Good soup isn't just food—it's comfort, connection, and creativity in a bowl."   So as you head into soup season, take a little time to slow down. Chop some veggies. Let the pot simmer. And share a bowl with someone you love.   Because when you cook from the heart, every spoonful tastes better.

Rhubarb compote 100g castor sugar 250g rhubarb, chopped into 1cm pieces Zest and juice of 1 orange Splash of gin ( optional)Cook the sugar and orange zest and juice until the sugar has dissolved over medium heat. Add the rhubarb, cover with parchment and simmer gently until just cooked – really only a couple of minutes.Turn off and cool.Pastry 225g plain flour 100g butter 60g icing sugar 1 egg 1 egg yolkRub the flour, butter and sugar together until the mixture resembles fine crumbs ( do this in a food processor if you wish). Mix the egg and the yolk and add to make a dough. Wrap in cling and chill for an hour.Strawberry jam Lightly butter 2 tartlet tins and set oven to 180oc. Roll the pastry out until thin and cut out rounds to fit in the hole. Chop half the rhubarb and mix with an equal amount of jam. Spoon into the pastry and bake for 15 minutes. Cool and remove from tins. Serve with a dollop of the cream. Coconut custard cream 225 ml milk 2 egg yolks 75 g caster sugar 10 g plain flour, sieved 10g cornflour Simmer the milk. Whisk the egg yolks, sugar, cornflour and flour and then pour over milk. Whisk well and return to pan over low heat. Stir constantly until custard is thick. Pour into a bowl and cover surface with cling, cool and chill. 25g desiccated coconut 250ml double cream Spread the coconut onto a baking tray lined with parchment and cook in a 180oc oven for about 5 minutes or until golden. Cool. Whip the cream, fold in the cold custard and coconut.

In this episode, we unpack simmering anger — the quiet, justified, under-the-surface anger that shows up as sarcasm, silence, withdrawal, cold tones, apathy, and emotional distance. The kind of anger that often does more damage than explosive outbursts.Chat with Bre on Instagram @datenightwiththewoods Follow Pastor Tony Wood on Instagram @drtonygwood For videos, old episodes, blog posts, events, and more www.datenightfam.org

We discuss the Senators' impressive two victories this week and tee up the Devils' game Saturday. We get into the goaltending decisions ( we now know Ullmark starts Saturday), Matthew Tkachuk says Brady is an "Ottawa lifer," we think the Sens should re-sign Nick Cousins, but what kind of contract makes sense, some Sens trivia, and a skypoint to our pal, Simmer, and actress Catherine O' Hara.

Imbolc has arrived! Even if you're buried under snow right now, spring is undoubtedly working its magic underground. This is a perfect time to tend to the corners in your life that have gotten out of hand over the winter. Save the big house cleansing for spring, in this moment, it's the smaller spaces that call for your attention. Perhaps you have a closet that desperately needs organizing, a desk overflowing with papers, an altar gathering dust, or a pile of craft supplies threatening to take over an entire room. Look for the space that's feeling cluttered or stagnant. If you find that this corner is draining your energy, take this opportunity to tend to it. When the energy inside our homes is restored, we are much better equipped to meet life's needs outside our door. A little tending goes a long way. What am I reading?The Witching moon Manor by Stacy Sivinskihttps://bookshop.org/a/111301/9781668058411The Green Wiccan spell Book by Silja Sil-yahttps://bookshop.org/a/111301/9781782497851https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Raised by Wolves by The Interrupters  What's for dinner?Mediterranean Chickpea Soup2 tablespoons olive oil1 onion1 carrot1 rib celery 1 leek optional2 cloves garlic2 tablespoon tomato paste½ teaspoon dried rosemary or 1 tsp dried oregano4 cups vegetable broth or more to taste2 15 oz cans chickpeas 1½ pounds potatoes peeled and diced 1 15 oz can crushed tomatoes ¾ teaspoon salt or to taste + red pepper flakes and black pepper to taste4 tablespoons grated parmesan or crumbled feta - optionalInstructions:Chop 1 onion, 1 carrot, 1 rib celery, and 2 cloves garlic.Sauté them in a large pot or Dutch oven with 1 leek in 2 tablespoons extra virgin olive oil oil for 5–10 minutes until soft.Stir in 2 tablespoon tomato paste and ½ teaspoon dried rosemary. Cook 1 minute to coat the vegetables and deepen flavor.Add 4 cups vegetable broth, 2 cans chickpeas, 1½ pounds potatoes and 1 can crushed tomatoes. Season with ¾ teaspoon salt, pepper, and red pepper flakes. Simmer 20–30 minutes, until the potatoes are tender.Serve with crusty bread or cooked grains. For extra flavor, top each bowl with grated parmesan or crumbled feta before serving.Chickpea Brownies2 cans (15 oz each) chickpeas, drained & rinsed1½ cups peanut butter (or other nut/seed butter)⅔ cup pure maple syrup6 tbsp unsweetened cocoa powder4 tsp vanilla extract½ tsp baking powder + 1 tspbaking soda6 tbsp milk of choice1 cup chocolate chips (plus extra for topping)InstructionsPreheat oven to 350°F (175°C). Line 8×8 or 9×9 pan with parchment.Blend chickpeas, peanut butter, maple syrup, milk, and vanilla until silky smooth (2-3 minutes).Add cocoa, baking powder, and baking soda; blend 45-60 seconds.Fold in chocolate chips by hand. Pour into pan, smooth, and top with extra chips.Bake 30-35 minutes; edges set, center slightly soft. Cool completely before slicing.https://wholesomeforks.com/double-fudge-chickpea-brownies-protein-packed-fudgy-af/print/943/Support the show

This Podcast is sponsored by Team Simmer.Go to TeamSimmer and use the coupon code DEVIATE for 10% on individual course purchases.The Technical Marketing Handbook provides a comprehensive journey through technical marketing principles.Sign up to the Simmer Newsletter for the latest news in Technical Marketing.NEW SIMMER COURSE ALERT!  - Data Analysis with R - taught by Arben Kqiku (coupon code doesn't apply to this course)Latest content from Simo AhavaRun Server-side Google Tag Manager On Localhost ArticleLatest content from Juliana JacksonThe distance between what gets funded and what works has never been wider. (subscribe to the newsletter for more amazing content)Mentioned in the episode:Superweek Analytics SummitMeasurecamp HelsinkiConnect with Sayf Sharif:LinkedinThree Bears DataOptiMeasure This podcast is brought to you by Juliana Jackson and Simo Ahava.

Today Shannon is joined by Katie Celaya, founder of The Novice Herbologist. From simmer pots to cocktail kits, Katie brings herbs, flavor, and heart to every jar.You can find all products from The Novice Herbologist and May Contain Nuts at the Southlands and Downtown Parker locations of The Local. Or shop online using the link below!Follow Katie on Instagram:https://www.instagram.com/thenoviceherbologist/Purchase Katie's products online:https://mcnfoods.com/

Tomato Kasundi Cook time: 60 minutes Prep time: 30 minutes Serves: 4-6 3 tbsp sunflower oil 2 tbsp sunflower seeds 2 tbsp pumpkin seeds 1 tbsp black mustard seeds 1 tbsp turmeric powder 2 tbsp cumin powder 2 tbsp coriander powder 2 small dried chili, crushed 1 cup diced white onions ¼ cup grated ginger 4 cloves garlic, crushed 1 small red chili, thinly sliced 30 ml water 6-8 tomatoes, diced 4 tbsp brown sugar ½ cup malt vinegar 1 tsp salt Heat a little oil in a frying pan and fry off the seeds, mustard, turmeric, cumin, coriander and chili. Cook for a couple of minutes to release the flavours before adding the onions, ginger, garlic, fresh chili and water and cook for 5 minutes to soften onions. Add the tomatoes, brown sugar, salt and the malt vinegar. Simmer for 60 minutes. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Minneapolis is coping with the shooting of a local woman by an ICE agent, and allegations that federal daycare funds have been misused.On Today's Show: Rachel Leingang, Midwest political correspondent for Guardian US, based in Minneapolis, Minnesota, talks about how Minneapolis is "on edge" after the fatal shooting of a civilian by an ICE agent, which came after weeks of tension between the Somali community and the Trump administration, and Republicans' spotlight of fraud at child care centers in the state.

In this special edition of The Simmer, Kristen and Brandon talk through that viral Reddit delivery post (and its aftermath), look back on what they got wrong (and right!) about 2025, and offer a few thoughts on the year ahead.

Episode 126: This week, Kyle Van Pelt talks with Sarah Simmer, Partner and Senior Wealth Advisor at Heritage Wealth Advisors. Sarah delivers customized wealth management and tax planning services to individuals and families, with a special focus on multi-generational households. Sarah talks with Kyle about what world-class client experience truly requires, especially for ultra-high-net-worth families. She shares the tactical side of scaling a white-glove firm, highlighting the importance of rigorous client segmentation, the courage to have difficult fee conversations, and how to use data to determine exactly who you should and shouldn't be serving.  In this episode: (00:00) - Intro (03:10) - Sarah's money moment (06:11) - How Sarah's mother influenced her career in wealth management (09:13) - How an auditor's mindset translates to serving high-net-worth families (10:30) - What client experience means for ultra-high-net-worth families (13:16) - How Sarah uncovers and manages client expectations (17:55) - Why proactively discussing fees can reinforce value (22:46) - How Heritage scales white-glove service to ultra-high-net-worth clients (30:03) - How a scaled white-glove service feels personalized (34:08) - Sarah's outlook on the future of the financial services industry (36:22) - Sarah's Milemarker Minute Key Takeaways Client experience is not a deliverable. It's the whole relationship.  The client's perception is the reality. Leaders need a consistent feedback loop to ensure the experience matches the intent. Audit-trained minds bring hidden superpowers. Learning how to learn quickly and diagnose problems is often more valuable than specific industry knowledge.  Don't fear the fee conversation. While many leaders shy away from this topic, proactively raising it allows you to realign expectations. If the client hesitates on the fee, it's an immediate signal that there is a disconnect in the perceived value of the service being delivered. Providing white-glove services at scale requires a personalized approach. White-glove service feels impossible to scale unless you define exactly who fits in which bucket. Quotes "At the end of the day, we're a people business, so the client's experience is their reality. We can think we're doing a fantastic job, but if the client has a terrible experience through all of it, we're not going to stay in business." ~ Sarah Simmer "If you believe in the value you're providing to your clients, you shouldn't be scared to check in with them on how that fee feels." ~ Sarah Simmer "If we can focus on making the information and the story we're trying to get to the client more aligned with the types of experiences they enjoy, that's the goal." ~ Sarah Simmer Links  Sarah Simmer on LinkedIn Heritage Wealth Advisors PwC Dee Ann Remo KPMG International McKinsey A Bit Much Northanger Abbey Connect with our hosts Milemarker.co Kyle on LinkedIn Jud on LinkedIn Subscribe and stay in touch Apple Podcasts Spotify YouTube Produce game-changing content with Turncast Turncast helps your company grow by producing top-quality content and fostering transformative conversations. We specialize in content generation, podcasting, digital strategy, and audience growth for fintech and financial services companies. Learn more at Turncast.com.

I'm pulling back the curtain on my 2025 business insights... nosy bitches, this one's for you! I share the ultimate the plot twist: I made almost the exact same money as 2024, while taking a 3-month sabbatical, working essentially part-time, and living like an eccentric writer.I break down my Pitch Perfect launches (including a surprising feeling I had with my first $20K month), why I'm retiring from being "The Podcast Queen," and the creative possession that birthed SUPERNOVA — my new thinking lab for people who want to build intellectual frameworks that shape culture instead of learning more tactical skills. Plus: why I'm choosing restraint as my 2026 word, and why I'm actively exploring capped business models and circular economies instead of scaling into outer space.Themes from the episode:Making the same money while living exponentially better - I generated $143K (basically what I made in 2024), but took almost 3 months off, worked Tuesdays-Thursdays, and traveled to 10+ cities, which honestly feels more successful than any revenue goal ever could.From reactive hot takes to restrained discernment - I'm retiring the knee-jerk cultural commentary and choosing thoughtfulness over Threads wars, because not everything needs my opinion and frankly, discernment is sexy as hell.Why SUPERNOVA exists and why I refuse to be the podcast queen forever - The sabbatical revealed I don't want my legacy to be "she taught people to pitch/podcast," I want it to be "she taught people to build worlds," which required creating a 4-month thinking lab for intellectual frameworks that transcend your current business reputation.Ditching cold pitching for relational EVERYTHING - I stopped teaching extractive tactics and started focusing on nurturing your actual circle, which resulted in my most collaborative Pitch Perfect cohorts and proved that relationships always win over spray-and-pray strategies.Exploring capped income and circular economies because endless growth is a scam - I engaged in 8+ swaps/trades for high-ticket programs, I'm capping SUPERNOVA at 10 people, and I'm actively researching what it means to redistribute resources instead of building a team-run empire I don't even want.My 2026 themes: CREATE. PLAY. PHILOSOPHIZE. EXPLORE. UNEARTH. ASK BIG QUESTIONS. SIMMER. PONDER. WONDER. THINK.What are yours?!Connect with Chelsea:

Nick Kypreos, Justin Bourne and guest producer Cristian Ceniti open today's New Year's Eve episode with thoughts on the Maple Leafs' 4-0 victory over the New Jersey Devils. They dive into the Buds' complete effort while shorthanded, hear what Craig Berube had to say postgame, and look into Nick Robertson's revival of late. They also touch on Toronto's improved power play, Matthew Knies' tilt against Nico Hischier, hear Sheldon Keefe's take on the fight, and share an update on Auston Matthews, William Nylander, Chris Tanev and Dakota Joshua. Craig Simpson (31:38), two-time Stanley Cup champion and Hockey Night in Canada broadcaster, weighs in on how the Leafs looked without some of their star power, which players made the most of their opportunity, and the team's improved power play. Simmer also checks in on Team Canada's roster selection for the 2026 Winter Olympics and Sam Bennett's notable omission.The views and opinions expressed in this podcast are those of the hosts and guests and do not necessarily reflect the position of Rogers Sports & Media or any affiliates.

A Bonus Episode! Yule logs, dried orange slices strung across your windows, decorated trees and simmer pots - all the marks of a neopagan holiday season! Wait, that's Christmas, you say? Well, can't it be both? A brief history of modern witchcraft, just in time for the winter solstice celebration. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Alec Naman from @Naman's Catering called us this morning and said, "Here's a nice treat for a side dish for your Christmas dinner. My Famous Balsamic Glazed Brussel Sprouts with Bacon Recipe. You're gonna love this one! "      

Happy Winter Solstice! This is a time for rebirth, renewal, and new beginnings. It's also a time to receive, which is something that many of us struggle to do. Do you freely accept the generosity of others or does it make you feel vulnerable? Do you keep a tally of these “transactions” in your mind so that you can quickly repay the giver? Maybe you fear that when it really counts, others will let you down. What if this Yule, you learned to graciously and lovingly accept the kindness and love of others? As we sit by the fire, contemplate how you might be blocking blessings in your life. It's a perfect time to clear the path for something new.  What am I reading?The Winter Witch by Paula Brackstonhttps://bookshop.org/a/111301/9781250042705uWinter in the Highlands: Eating, Drinking, and Celebrating in Scotland by Flora Shedden https://bookshop.org/a/111301/9781837833689https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?The Solstice Carole by Saffie What's for dinner? Savory Solstice PieIngredients:1 lb ground beef or plant-based meat1 onionGarlic2 tbsp olive oil 1 tbsp Worcestershire sauce 1 tsp dried thyme 1 tsp ground black pepper 1⁄2 tsp salt 1 cup stock 2 tbsp all-purpose flour 1 cup peas, fresh or frozen 1 cup diced carrots 1 cup diced potatoes 2 sheets of store-bought or homemade shortcrust pastry 1 egg, beatenInstructions:Preheat oven to 40O degrees f. Heat oil over medium heat. Add the onion and garlic, cooking until onion is translucent.Increase the heat to medium-high and add the ground meat to the skillet. Cook until browned.Stir in the Worcestershire sauce, thyme, pepper, and salt. Cook for another 2 minutes.Sprinkle flour over the meat and stir to combine. Pour in stock, stirring continuously until mixture thickens.Reduce heat to low and add peas, carrots, and potatoes. Simmer for about 10 minutes. Remove from heat and let it cool slightly.Roll out one sheet of the pastry and line a 9-inch pie dish with it. Trim any excess pastry.Pour the meat and vegetable mixture into the pie dish.Roll out the second sheet of pastry and place it over the filling. Trim and crimp the edges to seal the pie.Cut a few slits in the top pastry to allow steam to escape.Brush the top with beaten egg.Bake for 25-30 minutes or until the pastry is golden brown and crispy.Allow the pie to cool for a few minutes before slicing. Enjoy!Sparkling Cranberry Rosemary MocktailIngredients:2 cups unsweetened cranberry juice2 cups sparkling waterJuice two limes 2 rosemary sprigsFresh cranberries1–2 tablespoons honey or maple syrup Ice cubesInstructions:Fill glasses with ice cubes.In a pitcher, combine cranberry juice, sparkling water, and lime juice. Stir gently to mix.Stir in sweetener until dissolved.Lightly bruise rosemary by tapping sprigs with the back of a spoon to release their aroma. Add to pitcher or place in the glasses.Add a few fresh cranberries into each glass.Pour the cranberry mocktail into glasses. Enjoy!Support the show

We're all about cozy maxxing your home today. Let's discuss what you can do to make your home the perfect place to cuddle up by the fire. While talking about cozy sounds Kelly mentioned the Ffern podcast. Treat your ears and mind to some cozy HERE by listening to "As the Seasons Turn" podcast by Ffern.We participate in the Amazon affiliate program, so if you make a purchase thru our links we may receive a small fee from Amazon. Our participation in no way effects the price you pay.Anita makes wassail in the fall. She takes about a half gallon of apple juice, then add about a cup of orange juice, then about 2 sticks of cinnamon, 8 whole cloves and 10 whole allspice with some slices of orange. Simmer for 30 minutes. Add brown sugar or coconut sugar to taste, stir. Ladle the warm wassail into cups (but make sure no whole spices make it into the cups). Enjoy!Crushes:Anita's crush is the movie Ladies in Black HEREKelly's crush is cozy 2 piece knit outfit. Get yours HERE.Need help with your home? We'd love to help! We do personalized consults, and we'll offer advice specific to your room that typically includes room layout ideas, suggestions for what the room needs, and how to pull the room together. We'll also help you to decide what isn't working for you. We work with any budget, large or small. Find out more ⁠⁠⁠HERE⁠⁠⁠Check out Anita's Amazon shop HERE.Are you subscribed to the podcast? Don't need to search for us each Wednesday let us come right to your door ...er...device. Subscribe wherever you listen to your podcasts. Just hit the SUBSCRIBE button & we'll show up!xx,Anita & KellyDI - 10:57 / 15:56See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Carolina Panthers just handed the season to the New Orleans Saints in the most frustrating way possible. In this video, I'm breaking down everything that went wrong—from the awful play-calling to the defense disappearing when it mattered most

Forget everything you thought you knew about government procurement transformation. Michigan's innovative approach proves that sustainable improvement isn't about massive overhauls—it's about maintaining what Chief Procurement Officer Jared Ambrosier calls "a constant low simmer" of innovation.In this fascinating conversation, Ambrosier and Supplier Relations Manager Will Camp reveal how Michigan's procurement office has evolved from executing a directive-driven transformation to cultivating an organic culture of continuous refinement. Rather than exhausting staff with comprehensive changes, they maintain a portfolio of 10-15 improvement projects simultaneously, each addressing specific pain points or opportunities. Their annual visioning process provides structure, while daily openness to new ideas keeps innovation flowing from all levels of the organization.For procurement professionals looking to create lasting improvements, Michigan's leaders offer this wisdom: focus on changes that benefit staff quality of work/life, not just leadership priorities. Understand the "why" behind each initiative. And perhaps most importantly, recognize that improvement isn't a destination—it's an ongoing journey that requires constant adaptation, especially as emerging technologies like AI create new opportunities for efficiency. From helicopter purchases to horse urine testing for race tracks, this episode showcases both the fascinating variety and the strategic sophistication of modern public procurement. Subscribe now for more insights that will transform how you think about government purchasing!Follow & subscribe to stay up-to-date on NASPO!naspo.org | Pulse Blog | LinkedIn | Youtube | Facebook

Send us a textIn this cozy Yule edition of the Magick Kitchen Podcast, Leandra Witchwood and Elyse Welles gather around the stove for a heartwarming, fully intuitive simmer pot ritual. Together they explore how scent, memory, and elemental magic weave into one of witchcraft's simplest yet most profound seasonal practices.Join them as they build two simmer pots — one on the stove and one in a tiny cast-iron cauldron — sharing the magical correspondences of rosemary, alfalfa, apple, clove, motherwort, lavender, bay, nutmeg, and more. Along the way, they reflect on the blessings of the past year, the lineage of their craft, the art of releasing what no longer serves, and the nourishment that kitchen witchery offers in the dark months.This is an episode filled with warmth, laughter, history, and heartfelt magic — a perfect way to honor the turning of the year and welcome the returning light.✨ Want to dive deeper into seasonal kitchen magic? Join Leandra's free two-day Kitchen Witchery Event on December 18–19, where you'll learn to create teas, salts, simmer pots, and more. 

A Cracked Christmas Carol, a radio play, was one of the first virtual productions produced by The Theater Project during the pandemic.  We invite you to enjoy listening to the show as a podcast or watching it on our website. To view it, go to:  www.TheTheaterProject.org/PodcastCredits:Audio Engineer Gary GlorOne Heartbeat Away is provided to The Theater Project by Gail Lou References:Lionel Barrymorehttps://en.wikipedia.org/wiki/Lionel_BarrymoreThe Vienna Boys Choirhttps://en.wikipedia.org/wiki/Vienna_Boys%27_ChoirDavid Alberts (Playwright)https://www.playscripts.com/playwrights/bios/1405Gruel Recipe:  2 tablespoons ground oats (Scottish or steel-cut work well), 1 cup water or milk, pinch of salt. Optional: sugar, cream, cinnamon, or a splash of brandy for flavor. Instructions:Rub the oats with a little cold water to make a paste.Bring the remaining water or milk to a boil in a small pot.Stir in the oat paste and a pinch of salt.Simmer, stirring occasionally, for about 15 minutes, or until it reaches the desired consistency.Season to taste with any optional ingredients.Gary Glor (Actor)https://www.linkedin.com/in/gary-glor/Terri Sturtevant (Actor) https://www.facebook.com/terri.sturtevant/Ilana Beth Schimmel (Actor)https://www.ilanaschimmel.comLili Summer (Stage Manager)https://www.facebook.com/lili.summer.14/Andrew Falcon (Video Editor)https://www.linkedin.com/in/andrew-falcon-b26b54132/

Recipe4 duck breasts, trimmed 350ml water 2 crushed juniper berries 1 teaspoon crushed black pepper corns 1 teaspoon mustard seeds Few sprigs thyme 10g seasalt 15g brown sugar 50g dried fruit – cranberry, cherry and golden raisin mix 1 finely chopped shallot 125ml dry cider 200ml chicken stock 15g butter Soak the fruit in the sherry overnight. Heat a saucepan and add the juniper, pepper and mustard seeds. When they start to pop add the water, thyme, salt and sugar. Simmer until sugar and salt have dissolved. Cool completely and submerge the duck breasts in it. Chill overnight then remove duck and pat dry with kitchen paper. Score the skin and place skin side down into a cool frying pan. Place on medium low heat and cook until the skin is rendered and crisp – will take about 12-15 minutes. Flip over and cook on other side for a few minutes or cook in a 190oc oven until desired temperature. Remove the fat from the pan but not juices if possible. Add the shallot to the pan and cook until golden. Add the fruit and cider and cook for a minute. Add the stock and boil until spoon coating consistency. Add any duck resting juices and the duck to warm through. Whisk in the butter and check seasoning.Hot red cabbage slaw 600g red cabbage, quartered , core removed and finely sliced 2 red onions, finely sliced 2 tablespoons fat from duck 100ml dry cider 35ml cider vinegar 1 tablespoon maple syrup Salt and pepper Heat the fat in a large frying pan and add the onions. Cook until soft then add the cabbage. Cook to wilt – about 5 minutes, stirring frequently. Add the cider, vinegar and maple syrup and cook until all the liquid has evaporated. Season to taste and serve with the duck.

We are baaAAaAAaack! In the Season 3 opener, Raven and Campbell discuss changes to the source material, how to be a grade A hater, and what it means to be Good in the 2024 musical film, Wicked.  The Elphaba Thropp Recipe: - 2 tsp matcha powder - 2 oz vodka - ¾ oz lavender simple syrup - 0.5 oz vanilla liqueur - black sesame milk* Whisk matcha powder and vodka until smooth. Pour into a shaker with syrup, liqueur, and ice. Shake and pour into a glass and top with milk. *Combine ⅔ cup black sesame seeds, ½ soaked cashews, and 4 cups of water into a blender. Blend and strain with cheese cloth. Simmer over medium heat with 3 tbsp sugar and a pinch of salt for 10 minutes. Store in the fridge.   You can support us by donating to: Education Through Music at https://www.classy.org/give/442371/#!/donation/checkout The D'Addario Foundation: http://www.daddariofoundation.org/about/donate  Mr. Holland's Opus Foundation: https://www.mhopus.org/donate/    Email us at boozicals@gmail.com or comment your musical requests or cocktail recommendations! Also be sure to follow us on our Instagram @boozicals for updates on your now favorite podcast.

In this Mol Bio Minutes episode, Thermo Fisher Scientific's Monika Jazdauskaitė dives into the versatile world of Recombinase Polymerase Amplification (RPA). Unlike PCR, RPA operates at a constant, low temperature (around 37–42°C), enabling fast, equipment-light workflows that are ideal for field diagnostics and decentralized labs. Monika explains how the method works and why RPA is emerging as a go-to technique for both DNA and RNA target detection.She highlights RPA's specificity, sensitivity, and robustness against common inhibitors like ethanol and heparin, critical for applications like respiratory pathogen detection or low-quality sample inputs. Plus, she shares how RPA's gentle conditions and lyophilization compatibility make it a strong candidate for stabilizing next-generation sequencing (NGS) libraries, especially those with high GC content.Whether you're looking to simplify pathogen detection or streamline your sequencing prep, RPA offers a compelling alternative to traditional amplification. And with ready-to-use kits like the Invitrogen™ Lyo-ready RPA Kit, Thermo Fisher is helping researchers bring speed and stability to molecular workflows, all with no thermal cycler required. Subscribe to get future episodes as they drop and if you like what you're hearing we hope you'll share a review or recommend the series to a colleague.  Visit the Invitrogen School of Molecular Biology to access helpful molecular biology resources and educational content, and please share this resource with anyone you know working in molecular biology. For Research Use Only. Not for use in diagnostic procedures.

Not much movement on price direction for 2026 Corn wet millers offering multiple solutions to manage coproducts Product demand is still a concern going into negotiations Two webinars back-to-back! Make sure to register for both! Seasonal Market Outlook Webinar Wed., October 29, 11am PT / 2pm ET Cocoa Market Update Webinar Wed., November 5, 11am PT / 2pm ET Clients, be on the lookout for your invite, or anyone can sign up for both now at mckeany-flavell.com Host: Michael Caughlan, President & CEO Expert: Craig Ruffolo, Vice President – Commodity Specialist  

In this Fan Favorite episode of the Second in Command Podcast, Cameron Herold sits down with Sarah Jones Simmer, former COO of Bumble, to explore how the company scaled from an empowering dating app into a billion-dollar global social platform redefining connection and kindness online.Sarah shares her journey from investment management to leading one of the fastest-growing social networking brands in the world. She opens up about working alongside visionary founder Whitney Wolfe Herd, expanding into markets like India, building culture-first teams, and reimagining leadership through empathy and purpose.From balancing motherhood and executive leadership to driving global expansion and shaping company culture, Sarah's story offers an inspiring look at what it means to lead with both strength and softness.About the GuestSarah Jones Simmer is a seasoned business leader and former Chief Operating Officer of Bumble, where she helped scale the brand to over 50 million users worldwide. With a background in investment and strategy consulting, Sarah has built her career around mission-driven leadership, global expansion, and empowering women in business.

This is a free preview of a paid episode. To hear more, visit meetthemess.substack.comMove over, Meet the Press—it's time to MEET THE MESS!This week on the podcast, Jen and Karyn dive into Pete Hegseth's military meeting in Virginia, Mercedes' bold decision to bring back buttons (finally!), Ryder Cup mayhem, and Nicole Kidman and Keith Urban's surprising split. They also unpack Trump's YouTube shakedown, the wild “med bed” conspiracy theory, and Dolly Parton's health concerns. And, expect lots of detours on things like good hair color, quicksand, the Bermuda Triangle, and more!

As the air starts to cool, it's tempting to pile on the layers and forget that we live in a body for a while. Without the pressure of donning a swimsuit, many of us disconnect from our bodies to avoid (the sometimes complex) relationship we have with our physical form. But what if the colder months actually offer an opportunity to nurture a new relationship with the skin we're in? Perhaps we can use this time to explore what we, as individuals, want from our bodies away from the gaze of others. Rather than focusing our energy on arbitrary scale numbers or clothing tags, we instead shift our focus to how our bodies feel under our own hands. How much muscle feels good to you? How much softness do you prefer? Forget what other like, it's your body, what do you like? As we stroll through the forest, imagine an autumn connecting with your sacred vessel, it's not too late to embrace the skin you're in. What am I reading?The Crescent Tearoom by Stacy Sivinskihttps://bookshop.org/a/111301/9781668058398Bohemian Magick: Witchcraft and Secret Spells to Electrify Your Life by Veronica Varlowhttps://bookshop.org/a/111301/9780063027381https://bookshop.org/shop/witchywomanwalkingWhat am I playing on repeat?Zombie by the CranberriesWhat's for dinner?Vegetarian Sweet Potato ChiliIngredients:1-2 tablespoons olive oil2-3 sweet potatoes1 onionGarlic (as much as you like)2 1/2 cups vegetable broth1 can diced tomatoes1 can black beans1 can chick peas1 cup frozen corn2-3 cups chopped spinachCumin Chili pepperTurmericSalt and pepper (season to taste)2 cups cooked quinoaInstructions: Drizzle olive oil in soup pot, sauté onion until translucent, add garlic, sauté until fragrant. Add diced sweet potatoes and spices, stir to coat. Add broth, diced tomatoes, and beans. Bring to boil. Simmer for 25 minutes until sweet potatoes become fork tender. Add frozen corn and fresh spinach. Add cooked quinoa, stir. Season more to taste. Enjoy!Turmeric Ginger Apple CrispIngredients:Apple Filling6 medium Honeycrisp apples about 2 pounds, cored and sliced into ¼-inch pieces1 tablespoon fresh ginger finely grated1 teaspoon ground turmeric1 teaspoon ground cinnamon1/4 teaspoon freshly ground black pepperenhances turmeric absorption2 tablespoons fresh lemon juice3 tablespoons maple syrup1 tablespoon arrowroot powder or cornstarchCrisp Topping1 cup rolled oats certified gluten-free if needed1/2 cup almond flour1/3 cup walnuts chopped1/4 cup coconut sugar or brown sugar1/2 teaspoon ground turmeric1/2 teaspoon ground ginger1/4 teaspoon sea salt1/3 cup coconut oil solid but scoopable (or butter)1 teaspoon vanilla extracthttps://simplynosugar.com/wprm_print/turmeric-ginger-apple-crispSupport the show

Hello Libration Nation! Our book this week is Catwings a whimsical and heartwarming tale by beloved author Ursula K. Le Guin. The story follows four ordinary kittens born with an extraordinary gift—they have wings. As they set out to find a safe place in the world, the kittens discover both the beauty and challenges of being different. With gentle language and charming illustrations, Catwings is a modern classic that captures the magic of imagination, the courage of leaving home, and the comfort of finding where you belong.My guest this week is the amazing Dr. Julia Skinner, she is a food writer whose work includes the award-winning book Our Fermented Lives. She is the founder of The Culinary Curiosity School, and also runs Root, a food-focused community and consulting organization offering classes, consulting on creative projects, a weekly newsletter, and more. She's also the founder of Roots and Branches, where she coaches other writers to help them find their voice and share their most important work with the world. She is also a nature lover, a teacher, and a traveler who firmly believes in finding, and sharing, the magic of everyday life. She has a PhD in Library & Information Science, and lives between Atlanta, GA and Cork, Ireland. As a special treat for Libration Nation: use the code DRINKSPOD to for 30% off anything at both The Culinary Curiosity School and Roots and Branches (Thank you Julia!)You can follow her work in her newsletter, or find her on social:@bookishjulia (writing)@rootkitchens (food)@yourrootsandbranches (coaching)@culinary.curiosity.school (culinary courses) For our drink we have two options: Simple Cat Lovers' Cocktail This is basically a Kentucky mule, with an added herbal garnish and/or herbal syrup (depending on your preference) in place of lime. Stir together 1 - 1 1/2 c ginger beer to 1 shot bourbonAdd herbal syrup (below) to taste (optional)Garnish with fresh lemon balm, basil, or mint: lightly crush or roll before adding to the cocktail for maximum flavor Herbal syrup (makes about 1 quart): Combine 2 c sugar to 2 c water with a pinch of salt in a medium saucepan. Add 1-2 c packed fresh herbs, depending how strong you'd like it (like basil, mint, lemon balm, or mountain mint). Simmer on M/L for 10-15 minutes or until aromatic and flavorful. Cool and store in the fridge in an airtight container. Catwings Cocktail (tailor made by Julia!) This cocktail has a few steps, but I promise they're worth it: And you can batch out the syrup and tea by doubling or tripling the recipe to make these for a group or to keep the ingredients on hand in the fridge (where they'll last a week). The tea can be nice on its own, and any leftover syrup is perfect for adding to coffee or other beverages or drizzling on desserts. For a non-alcoholic version, swap in your favorite NA gin, or try this sea buckthorn-based NA spirit. Makes 4 cocktails For the herbal tea:(Note: you may not have all these dried herbs available. If not, just use 1/4-1/2 tsp catnip and 1 tsp chamomile. Or, just a chamomile tea bag). · 1/4 tsp dried catnip· 1/4 tsp dried chamomile flower· 1/4 tsp Angelica root· 1/4 tsp elecampene Steep the herbs in 3/4 c hot water for 10-12 minutes. Strain and cool completely. For the lemon balm syrup: (Note: You can play with other herbs you like here too, catnip, mountain mint, and/or basil might be fun choices depending on your tastes and what's available). · 1 packed cup fresh lemon balm leaves· 1/2 tsp apple cider vinegar· 2/3 c water· pinch salt· 1 c sugar Heat all ingredients together over medium-low heat, stirring occasionally. Simmer for 10-15 minutes or until fragrant and flavorful. Remove from heat, then cool completely and strain. For the cocktail · Divide the herbal tea across 4 rocks glasses (add ice, if desired)· Add 1 shot gin to each glass· Add 1 shot of syrup to each glass and stir· Top with sparkling wine or soda water to taste.· Garnish with fresh lemon balm, if desired.In this EpisodeSteering the Craft by Ursula Le Guin

A fresh, crisp breeze lightly blows in your window sending the smells of cinnamon, clove and apple swirling through the house, you grab a blanket, some hot tea and snuggle down to watch….a true crime documentary. Suddenly fall is not so cozy anymore. Ade and Kelly talk about the lies that is Dollar Tree, smells and tastes of the season and Netflix's new viral documentary, “High School Catfish” Spoilers ahead!

On this episode of The Sick Podcast, Vice President of Communications for the Ottawa Senators Ian Mendes joins Alex Adams to pay tribute to Shawn 'Simmer' Simpson and to discuss Brady Tkachuk as captain, what a new stadium would do for the city of Ottawa, who is the x factor for the Senators this season and more! Learn more about your ad choices. Visit megaphone.fm/adchoices

This is surely the quickest dinner at under 15 minutes from start to finish and you can serve it hold or cold! Serves 2 Ingredients 160g dried soba noodles 2-3 cups good quality vegetable stock 150-200g fresh NZ salmon, 3cm cubed 2-4 stalks broccolini, halved lengthwise ½ cup snow peas, halved lengthwise 1 teaspoon sesame oil Black or white sesame seeds to serve Wedges of lime or lemon to serve Salt to season ¼-1/2 teaspoon minced chilli to serve (optional) Method In a medium pot, bring well-salted water to the boil. Add soba noodles and once they've collapsed into the liquid and it's come to the boil again, time it for 5 minutes, then drain and rinse well under cold water. In the same pot you cooked the noodles in, bring the stock to a rapid simmer. Add in the cooked noodles and the remaining ingredients, except the sesame seeds. Simmer for one minute, or a little longer of you prefer your salmon well-cooked instead of blushing in the middle. Serve in bowls, sprinkled with sesame seeds and with a wedge of lemon to squeeze over. Add salt or chilli to taste. Nici's note: Keep it simple as I have or add in soy sauce, grated ginger or miso to your broth. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Are you avoiding you?x

This riveting episode from August 2024 celebrates America's love of corn culture, so the Ladies wanted to share it again. Q: Why shouldn't you tell secrets in a cornfield?   A: Because the corn has ears!  It's a “cornival” of craziness as Erin leads Sarah and Rachel in an Iron Ladle Challenge celebrating the joys of “corn culture” (or “corny culture”) in midsummer.    After discussing results from a pair of lively listener polls on how to cook and butter corn-on-the-cob (Facebook group members can find those here), the Ladies share their own favorite sweet corn recipes.  Which will you try? Rachel's creamy corn chowder? Sarah's cowboy caviar? Erin's colorful confetti corn salad? Or all of the above???   Still can't get enough corny goodness? Check out this adorable music video on YouTube.  Erin's Confetti Corn Salad Vegetables: 2 cans corn, drained 1 small green pepper, chopped 2 green onions, sliced 2 stalks celery, chopped 1 large tomato, chopped Dressing 1 Tablespoon lemon juice 3 Tablespoons mayo Directions mix dressing toss with salad add pepper to taste Rachel's Corn Chowder  (Measurements are all approximate.)  Dice ½ yellow onion and ¼ green pepper. Sautee in 2 T butter in a heavy pot over medium heat until soft.   Peel, wash, and dice 3 or 4 medium potatoes. Add to pot with water or chicken broth to barely cover.   Add *either* 2 cans creamed sweet corn or 1 quart garden corn from the freezer.   Add salt and pepper (and chicken bullion in place of broth) to taste.  Simmer until potatoes are soft.   Add 2-4 cups whole milk and return to low simmer. (Be careful not to boil after this point.)  Thicken in one of two ways (or both together):   Melt ¼ cup butter and 2 T all-purpose flour in a small skillet and stir slowly into chowder.   Use potato masher to mash some of the potatoes to release the starch.   Serve with crusty buttered bread.   Sarah's Cowboy Salad Mix together: Cowboy Caviar Salsa (Trader Joe's) Lettuce Shredded cheese Taco-spiced beef Any other fun salad ingredients because there are no rules. Sarah just loves cornbread Betty Crocker recipe with lots of variation: bettycrocker.com/recipes/traditional-cornbread-recipe/8990e15c-fc1d-4a8d-b8b3-4b37f45eca49 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.

It's a Kristen-and-Brandon summer special! The Simmer checks in on what Brandon dubs “reservation wars 3.0” as the biggest restaurant tech companies in the space — reservations and beyond — choose sides. In this episode we talk DoorDash, SevenRooms, Uber, OpenTable, Toast, Resy, Tock and more. The Simmer will return after Labor Day with more industry guests and insight. 

A weekend spent in Wellington inspired me to re-create a dish from Ortega Fish Shack's dessert menu: Crêpes filled with a delicate custard and doused in a caramel orange sauce – I swear they're the best I'd ever had. This is my attempt at these and they're very, very good. Makes 10-12 crêpes. Ingredients 100g plain flour a pinch of salt 2 eggs 300ml milk butter for frying ½ cup store-bought thick custard softly whipped cream Orange caramel sauce ½ cup caster sugar 3 tablespoons water zest and juice of 1 orange a splash of brandy or rum Method Sift the flour and a pinch of salt into a bowl. Make a well in the centre then break in the eggs and pour in half the milk. Whisk together, gradually incorporating the flour to make a smooth thick batter then stir in the rest of the milk. Leave to rest for 15 minutes. Heat a little butter in a medium frying pan. Pour about 2-3 tablespoons of batter into the pan, tilting the pan as you pour, until the batter thinly coats the base. Cook over a moderate heat for 30–60 seconds until golden brown on the underside. Then flip and cook the other side for another 30–60 seconds. Repeat with remaining batter. When the crêpes are cooled, dab a teaspoon of custard and spread it on one quarter. Fold the crêpe in half then over again to form a triangle. Make the caramel by heating the sugar and water in a small saucepan without stirring until it begins to colour, about 4 minutes. Let it bubble and deepen to a light caramel colour before adding in orange zest and juice and alcohol. Simmer for a few minutes more until it thickens. To serve: Return folded and filled crêpes to the pan, drizzle in the caramel sauce and gently heat until crepes are warmed through. Serve with a dollop of whipped cream. Pure decadence! LISTEN ABOVE See omnystudio.com/listener for privacy information.

Starting a business is never a straight line — and Zoe Johnston, founder of Spilt Milk Collective, knows this better than most. In this conversation, we talk about what it really takes to grow something meaningful: the doubts, the pivots, the wins, the challenges, and the deep trust in timing.We get into how Zoe built her culinary production company from the ground up — not by moving faster, but by listening more. She shares the risks she took, the personal shifts she made, and how aligning her business with her body's natural rhythms changed everything.TOPICS COVERED:

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Blackcurrant compote 350g blackcurrants, stems removed 100g castor sugar Simmer in a pan for 5 minutes then cool.Lemon sabayon cream 3 egg yolks 75g castor sugar 50ml Limoncelllo or zest and juice 1 lemon 250g mascarpone 100ml double cream Place in a heat proof bowl over a pan of simmering water. Whisk continuously until the mixture thickens and is pale. Remove from heat and continue to whisk for a couple of minutes. Cool for 5 minutes. Whisk in the mascarpone until smooth then whisk in the cream for a couple of minutes – the mixture should be like thick custard. Spoon the blackcurrant into 4 bowls and top with the sabayon. Chill until ready to serve.Lemon and pistachio crumble 50g plain flour 40g butter, at room temperature 50g castor sugar Zest 1 lemon 50g shelled pistachios, coarsely chopped Line a baking tray with parchment paper and set oven to 180oc. Rub the flour and butter until it resembles coarse crumbs. Mix in the pistachios and lemon zest well. Spread onto the baking tray and bake for about 15 minutes or until firm and golden. Cool on the tray then bash with a rolling pin to bread up into coarse pieces. Sprinkle some over the sabayon before serving. The rest can be kept in an airtight container for a couple of weeks – good with strawberries and cream too.

The Tragically Hip Top Forty Countdown: Song 18 — Claire from Ann ArborHey, it's jD. And welcome to the wide open middle of the countdown — that beautiful, feral terrain where deep cuts go to become legends and personal faves start to collide with consensus picks.This week on The Tragically Hip Top Forty Countdown, I'm joined by one of our most thoughtful and eloquent membersHIPers: Claire from Ann Arbor. We talk about discovering The Hip as a millennial from the U.S., falling hard thanks to Hockey Night in Canada, and how a steady diet of CBC and her dad's hockey tapes led her straight to 50 Mission Cap. (That's right — before she even knew the song, she knew the legend of Bill Barilko. That's parenting done right.)But what really makes this one hit different? Claire's lived experience as a disabled fan navigating concerts, fandom, and feeling safe in the crowd. Her reflections on inclusivity, identity, and finding community through The Hip are honest, funny, moving, and — in true TTHTop40 fashion — a little nerdy in the best possible way.We're not just counting down songs here. We're collecting stories. Claire's is one you'll be glad you heard.

Hello and welcome to Handgun Radio! I'm your host Ryan Michad from the wild woods of Central Maine, and this is your home for all the news, information and discussion in the handgunning world!   This week, we talk what we would buy if we won the lottery!!   Please check out the Patriot Patch Company for their awesome patches and other high quality  items! Visit www.patriotpatch.co for more information! Cool artist “proof” rendition come along with the latest patch of the month patches!    We are proudly sponsored by VZ Grips! Please go check out all their fantastic products at their website! VZ Grips!  -KFrame Magna Grips   Thank you to all our patreons! Visit us at https://www.patreon.com/handgunradio    Week In Review:   Ryan: Installed AC, Gotta get more 20 GA ammo.   Weerd:   Oddball:   David:   Drink Segment: Copper Cannon white Rum   Spicy Watermelon Daiquiri 2 oz Chili Infused rum 1oz Watermelon syrup 1oz Lime Juice   Watermelon Syrup:    Puree and strain watermelon in a blender Measure the strained liquid and add half as much sugar by volume. Buzzard Bites Ingredients 3lb ground turkey 1 ½ cups bread crumbs 1 ½ heaping cups crumbled cooked bacon 3 eggs 6 Tbs onion powder 6 Tbs garlic powder Sauce 2 cups apple cider 1 ½ cups ketchup ¾ cup balsamic vinegar Generous pinch each salt, pepper, nutmeg Recipe Preheat oven to 375F and line baking sheet with parchment paper. Combine all ingredients and mix until evenly distributed. Form into small meatballs, roughly golf ball size. Place on baking sheet, spaces 1 ½ inches apart. Bake for 18 to 20 minutes, or until no longer pink in the middle. Sauce Combine all ingredients in a sauce pan. Simmer for about 30 minutes, or until thickened. Remove from heat and add the meatballs. Stirring to make sure they are all covered.   Main Topic: We Won The Lottery!   We get to pick three guns we can buy if we won a $10 Million lottery!   Ryan:  M3A1 Grease Gun with 20,000 Rounds of Ammo Lewis Gun with many pan mags & a lot of .303 Ammo American 180 .22 LR with Pallets of .22 LR Ammo My own exclusive shooting range in my basement with servers, a full bar, full restaurant and TV's, Pool Table, Popcorn machine & a separate place to wash your hands when youre done shooting!   Weerd: Full Custom 1911 Dan Wesson DWX DSA FAL Pistol Carl Gustaf 8.4 cm recoilless rifle  and several boxes of HE ammo   Oddball: Mateba Autorevoler Korth Mongoose .357 Beretta 93R Luago Alien Semmerling LM4   David: Webley Fossbery VZ-61 Skorpion Honeywell Gun M8 Greyhound   Wrap Up: Don't forget to shop Brownells using our affiliate link! Head to firearmsradio.net and click the affiliate link in the upper right hand corner! Be sure to go like Handgun Radio on facebook and share it with your friends! Leave us a review on iTunes! Check out VZ Grips!  Listen to all the great shows on the Firearms Radio Network! Check out the Patriot Patch Company!! www.patriotpatch.co   Weerd where can people find you? Assorted Calibers Podcast,  Weer'd World   Oddball gunscarstech.com Assorted Calibers Podcast ACP and HGR Facebook   David?  Blue Collar Prepping Brena Bock Author Page David Bock Author Page Team And More Xander: Assorted Calibers Podcast   Until next week, have fun & safe shooting! Hello and welcome to Handgun Radio! I'm your host Ryan Michad from the wild woods of Central Maine, and this is your home for all the news, information and discussion in the handgunning world! This week, we talk what we would buy if we won the lottery!! Please check out the Patriot Patch Company for their awesome patches and other high quality items! Visit www.patriotpatch.co for more information!

HAPPY JUNE 4 K's In A Pod Listeners! We're back this month to burn your ears with piping content that is sure to sear your brain with percolating information. We scorch each other and hot topics alike, like: muggy distractions, sultry body odor, and steamy generational labels. We introduce a sweltering new game and you better believe we're opening a kennel with the amount of pet peeves we have boiling over. WE'RE COMING AT YOU GUNS'A'BLUE'BLAZIN'Send your comments, feedback, and questions to ⁠⁠⁠⁠⁠⁠⁠⁠FourKPod@yahoo.com⁠⁠⁠⁠⁠⁠⁠⁠Follow us on Apple Podcasts, Spotify, Google Podcasts, or wherever you listen to podcasts. We'd love you to leave us a five-star review and share this podcast with your friends.Listen and follow on all platforms: ⁠⁠⁠⁠⁠https://ErwinPodcast.comView upcoming tour dates at ⁠⁠⁠⁠⁠⁠⁠⁠https://ErwinMinistries.com/Tour⁠⁠⁠⁠⁠⁠⁠⁠Hosted by Keith, Kody, Kris, and Katie ErwinProduced by Luke Clayton and ⁠⁠⁠⁠⁠⁠⁠⁠https://MustIncrease.com

We're deep in an (unintentional) point of sale system theme at The Simmer. This week, Toast's chief marketer Kelly Esten joins us to talk enterprise restaurants, artificial intelligence, and maybe accidentally perpetuate a rumor that Brandon really wants to be true.

Today, Andy sits down with Simmer Singh, a seasoned HR leader with extensive experience spanning Fortune 500 companies across the globe. This episode dives deep into workplace culture and the concept of cultural intelligence. Simmer shares; Her journey of rebuilding her career in a new culture as an immigrantUnique insights into diversity, equity, and inclusion initiatives. The power of cultural intelligence, how it differs from emotional intelligence, and its vital role in today's global workplace. Her thoughts on the evolving landscape of workplace culture post-pandemic, emphasizing the importance of authentic leadership and creating a culture of trust and open communication. Whether you're navigating cultural transitions, leading diverse teams, or looking to enhance your workplace environment, this episode is packed with valuable insights for talent development professionals. With a rich HR leadership background in Fortune 500 companies, Simmer has navigated complex cultural challenges and spearheaded global transformation projects. Her expertise spans cultural transformation and organizational development, having supported diverse teams across Asia, Africa, Europe and the Americas.As a Certified Global Leadership Coach, consultant, and speaker, Simmer empowers diverse leaders and organizations to thrive by fostering Diversity, Equity, and Inclusion, enhancing cultural intelligence, and shaping organizational culture. She works closely with clients to engage stakeholders, explore challenges thoughtfully, and deliver actionable solutions tailored to their unique contexts.As an immigrant who had to rebuild her career in a completely different culture, Simmer deeply understands the unique challenges faced by those navigating unfamiliar environments while holding onto their cultural values and is passionate about supporting immigrant moms from diverse backgrounds.Connect with Andy Storch here:WebsiteLinkedInJoin us in the Talent Development Think Tank Community!Connect with Simmer Singh here:LinkedInThanks to our sponsor, Learnit, you can get a free 45-day trial to help your people build more skills that drive success Learn more here.

On this episode of the South Carolina Lede for April 8, 2025: we catch you up on the budget action in Washington as Republicans get closer to implementing major Trump Administration priorities; in Columbia, we take you through the confirmation hearing of Dept. of Public Health nominee Dr. Ed Simmer; we also hear from DAODAS Director Sara Goldsby about what's fueling a decline in drug overdose deaths; and more!

Simmer down, Johnjay. Simmer down.+ Payton's Predictions and 3 THINGS YOU NEED TO KNOW!

It's the holidays!! And comedians Nate Bargatze and Dusty Slay stop by my Nashville kitchen for a Christmas/Hannukah feast. We've got Cornish Game Hens and Latkes… and Nate doesn't like either. I spend the entire time trying not to cuss and we take a walk down memory lane – when Nate USED to drink. KITCHEN PROVIDED BY: beautyonbeech.com Follow Nate Bargatze: https://www.instagram.com/natebargatze Follow Dusty Slay: https://www.instagram.com/dustyslay This episode is brought to you by CookUnity. Go to https://cookunity.com/BURNING or enter code BURNING before checkout for 50% off your first week. This episode is brought to you by MasterClass. MasterClass always has great offers during the holidays, sometimes up to as much as 50% off. Head over to https://masterclass.com/BURNING for the current offer. Don't miss out on all the action this week at DraftKings! Download the DraftKings app today! Sign-up using https://dkng.co/burning or through my promo code BURNING. This episode is brought to you by Shopify. Sign up for a $1 per month trial period at https://shopify.com/burning Shirts vs. Skins with Nikki Glaser, Tony Hinchcliffe and Adam Ray as Dr. Phil during THE BIG GAME WEEKEND in New Orleans February 8 https://www.ticketmaster.com/bert-kreischer-shirts-vs-skins-with-new-orleans-louisiana-02-08-2025/event/1B00615EF5BB59D3 Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist For upcoming TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ A FESTIVUS FEAST Cornish Game Hens with red wine mushroom gravy, potato latkes and crescent rolls with almond butter Steps: 1. Preheat oven to 450 degrees. Rub the hens with Italian seasoning, paprika and a generous amount of salt. Stuff the cavities with onion and spritz the top of the hens with olive oil. 2. Cook the hens for 25 minutes. Reduce oven to 350 and cook an additional 35 minutes. 3. Heat butter, garlic, ½ tsp thyme in skillet over medium heat. Once melted, increase heat to medium-high and add mushrooms and wine cooking until the wine is reduced by half and mushrooms are soft. 4. Whisk together cornstarch and water then add to the skillet with mushroom mix. Pour in cream, chicken broth, parmesan cheese, pepper, and remaining parsley and thyme. Simmer on low until slightly thick. Potato Latkes Ingredients: • 3 medium potatoes • 1 egg • 2 TBS flour • 1 TBS grated onion • Salt • Peanut oil • Apple sauce • Sour cream Steps: 1. Slice and peel potatoes and put into food processor with grater attachment. Wring out potatoes in cheesecloth. 2. Take two cups of potatoes and combine with egg, flour, onion, and salt to taste, stirring until combined. 3. Heat oil in skillet and cook for 4-5 minutes. Place cooked latkes onto paper towel to drain. 4. Serve with apple sauce and sour cream Crescent and almond butter Ingredients: • Crescent rolls • 1 stick unsalted butter • 1 can almond pastry filling Steps: 1. Heat oven to 375 degrees and bake for 10-15 minutes until golden brown 2. Combine stick of butter with almond filling, mixing until well combined GAMBLING PROBLEM? CALL 1-800-GAMBLER, (800) 327-5050 or visit gamblinghelplinema.org (MA). Call 877-8-HOPENY/text HOPENY (467369) (NY). Please Gamble Responsibly. 888-789-7777/visit ccpg.org (CT), or visit www.mdgamblinghelp.org (MD). 21+ and present in most states. (18+ DC/KY/NH/WY). Void in ONT/OR/NH. Eligibility restrictions apply. On behalf of Boot Hill Casino & Resort (KS). 1 per new customer. Min. $5 deposit. Min. $5 bet. Max. $150 issued as non-withdrawable Bonus Bets if your bet wins. Bonus Bets expire in 7 days (168 hours). Stake removed from payout. Terms: dkng.co/dk-offer-terms. Ends 1/5/25 at 11:59 PM ET. Sponsored by DK. Learn more about your ad choices. Visit megaphone.fm/adchoices

Pat Mayo, Geoff Fienberg and Tim Anderson go game-by-game and make their 2024 Week 11 Spread Picks, Bets, Survivor Picks, and Props. Plus, a mini Cust Corners on Simmer Pots and Algorithms.  Use code “MAYO” at underdog for a deposit match up to $1000 RUN THE SIMS Code “MAYO” for 10% OFF NFL DFS/Props/SIMS Tools: https://www.runthesims.com Code “MAYO” 10% OFF at Ship It Nation: https://shipitnation.com/?aff=Thepme $25K Pick'em Leaderboard: https://docs.google.com/spreadsheets/d/1I59G9YPZmtBa6sPujmBXtxMDR_-OXFtRTJ55kEFjbVA/edit?gid=598560021#gid=598560021 Subscribe, Rate and Review Apple: http://bit.ly/PMEiTunes Spotify: https://goo.gl/VboemH FOLLOW MAYO MEDIA NETWORK Newsletter: https://mayomedia.substack.com/ Instagram: https://www.instagram.com/mayomedianetwork/ TIK TOK: https://www.tiktok.com/discover/mayo-media-network YOUTUBE: https://bit.ly/YTMMN SHOW INDEX 00:00 INTRO 1:26 Cam  9:06 Recap 23:41 WAS/PHI 27:16 CIN/LAC 40:06 Tyson vs Paul 51:21 GB/CHI 1:01:47 KC/BUF 1:12:09 JAX/DET 1:19:33 LV/MIA 1:26:54 BAL/PIT 1:36:39 CUST CORNER  1:50:49 SEA/SF 1:51:48 ATL/DEN 1:55:36IND/NYJ 1:58:59 LAR/NE 2:00:45 CLE/NO 2:02:15 MIN/TEN 2:06:54 HOU/DAL 2:12:54 SUPER LOCKS/CUST FREE MONEY TEASER 2:16:16 Grey Cup/Canada TV ratings DUER — get 20% off, go now to SHOPDUER.com/PME FACTOR MEALS — Head to FACTORMEALS.com/Mayo50 and use code MAYO to get 50% off. That's code MAYO at FACTORMEALS.com/Mayo50 to get 50% off! Message and data rates apply. Must be 18+ (21+MA & AZ, 19+ AL, NE) and present in a state where Underdog Fantasy operates. Terms apply. Concerned with your play? Call 1-800-GAMBLER or visit www.ncpgambling.org; AZ: 1-800-NEXT-STEP (1-800-639-8783) or text NEXT-STEP to 53342; NY: Call the 24/7 HOPEline at 1-877-8-HOPENY or Text HOPENY (467369) Learn more about your ad choices. Visit podcastchoices.com/adchoices

Owen Han and Joseph Baena stop by the kitchen so I can one-up Owen's sandwiches, adding a little chorizo to make it my own. We also talk about Joe's dad, Arnold, Owen's breakfast sandwich game, and what bread is the best. Don't forget to check out Owen's new cookbook – STACKED: The Art of the Perfect Sandwich, available NOW at https://amzn.to/4805x1f Follow Owen Han: https://www.instagram.com/owen.han Follow Joe Baena: https://www.instagram.com/joebaena This episode is brought to you by Hello Fresh. Get 10 free meals at https://www.HelloFresh.com/freesb This episode is brought to you by Talkspace. Get $80 off your first month with promo code SPACE80 at https://talkspace.com/burning Don't miss out on all the action this week at DraftKings! Download the DraftKings app today! Sign-up using https://dkng.co/burning or through my promo code BURNING. This episode is brought to you by Rocket Money. Stop wasting money on things you don't use. Cancel your unwanted subscriptions by going to https://www.RocketMoney.com/BURNING SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For upcoming TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer Shakshuka Breakfast Sandwich From Owen Han's Cookbook Stacked Ingredients: * 1 tbs extra virgin olive oil * 1 small yellow onion * ½ red bell pepper * 3 garlic cloves * ½ tsp smoked cumin * ½ tsp smoked paprika * 1/8 tsp cayenne pepper * 14.5 oz can diced tomatoes * Jalapeños * Avocados * Chorizo * Salt and pepper * 4 eggs * ½ cup feta cheese * 2 tbs chopped parsley * 4 sandwich rolls or croissants Steps: 1. Heat oil In skillet with onion, bell pepper, and garlic. Once onion is tender, add in Chorizo. 2. Add cumin, paprika, and cayenne. Once that is mixed in, add tomatoes and the juice from can, reducing the heat to simmer. Simmer until juices thicken then season with salt and pepper 3. Create 4 small spaces in the sauce. Crack an egg into each spot and cover skillet cooking the eggs for about 5 minutes. 4. Remove from heat and sprinkle feta, more salt and pepper, parsley, jalapeños, and avocados. 5. Serve on sandwich rolls Learn more about your ad choices. Visit megaphone.fm/adchoices