Podcasts about simmer

Kristen and Brandon have shaken out the cobwebs and are back with a new episode of The Simmer featuring friend-of-the-pod, Joshua Sharkey, founder and CEO of Meez, a culinary operating system and recipe management tool. Pre-Meez, Josh spent time in the kitchens of several restaurants, including New York's Tabla and Bouley. In this episode, we cover recipe scaling and sourcing (and more nonsexy but totally essential back-office tech) plus a whole lot about AI and how it's primed to change how we all interact with everyone and everything.

**Happy Monday, and a belated happy birthday Jeana and birthday to our boss!** This episode is a fun and eclectic mix of topics, from music and concerts to politics and economics. Jeana shares her thoughts on a recent concert they attended, where she saw Mumford and Sons and Ross saw Yo Yo Ma perform. They also discuss the importance of honest elections and the potential for voter fraud, using California's voting process as an example. Additionally, they dive into the world of AI and its impact on the economy and business, highlighting the need for careful implementation and consideration of its risks. Ross also shares his thoughts on a recent interview with President Trump, where he discussed the issue of rigged elections and the importance of an anti-weaponization fund. They discuss the potential benefits and drawbacks of such a fund and how it could be implemented in a way that's transparent and fair. Furthermore, they touch on the topic of data centers and their growing presence in the US, and how they're affecting the environment and the economy. This episode is a great listen for anyone interested in a wide range of topics, from music and politics to economics and technology. Our host's unique perspective and insights make for a engaging and thought-provoking conversation. So, if you're looking for a podcast that's a little bit of everything, this is the episode for you. Tune in to hear more about the thoughts on these topics and many more.See omnystudio.com/listener for privacy information.

This episode is about more than food. It's about understanding why we reach for certain foods, creating a realistic off-ramp from ultra-processed eating, and giving your body a chance to reset. If you've ever felt like you're doing everything right but still struggling with weight, energy, inflammation, or cravings, this episode is for you.   Citation: Hall, Kevin D., et al. “Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake.” Cell Metabolism, vol. 30, no. 1, 2019, pp. 67–77.e3. https://doi.org/10.1016/j.cmet.2019.05.008 — This is the cornerstone. Same calories, sugar, fat, fiber, and macros on both diets; people ate ~500 kcal/day more on the ultra-processed one and gained weight. It's the strongest evidence that the processing, not just the nutrients, changes intake. Why fat + sugar together hijack reward more than either alone (the “hyperpalatable” mechanism) DiFeliceantonio, Alexandra G., et al. “Supra-Additive Effects of Combining Fat and Carbohydrate on Food Reward.” Cell Metabolism, vol. 28, no. 1, 2018, pp. 33–44.e3. https://doi.org/10.1016/j.cmet.2018.05.018 McDougle, Molly, et al. “Separate Gut-Brain Circuits for Fat and Sugar Reinforcement Combine to Promote Overeating.” Cell Metabolism, vol. 36, no. 2, 2024, pp. 393–407. https://doi.org/10.1016/j.cmet.2023.12.014 — Together these support your point that engineered fat-plus-sugar foods (the Doritos idea) light up reward pathways more than natural foods, because fat and sugar run on separate gut-brain circuits that combine. Why “glycemic velocity” matters — hidden refined starches like maltodextrin Hofman, Denise L., et al. “Nutrition, Health, and Regulatory Aspects of Digestible Maltodextrins.” Critical Reviews in Food Science and Nutrition, vol. 56, no. 12, 2016, pp. https://doi.org/10.1080/10408398.2014.940415 — Supports the egg-bite/maltodextrin point: maltodextrin is a refined starch with a glycemic index around 85–110, higher than table sugar, hiding on labels as “modified food starch.” Backs your “what the calories came from” framing. Why these foods genuinely relieve stress (your central, original thesis) Ulrich-Lai, Yvonne M., et al. “Pleasurable Behaviors Reduce Stress via Brain Reward Pathways.” Proceedings of the National Academy of Sciences, vol. 107, no. 47, 2010, pp. https://doi.org/10.1073/pnas.1007740107 Tomiyama, A. Janet, et al. “Comfort Food Is Comforting to Those Most Stressed: Evidence of the Chronic Stress Response Network in High Stress Women.” Psychoneuroendocrinology, vol. 36, no. 10, 2011, pp. 1513–1519. https://doi.org/10.1016/j.psyneuen.2011.04.005 — This is the science behind “the food was doing something right.” Palatable food measurably dampens the HPA (cortisol) stress axis through reward pathways — which is exactly why pulling it without replacing the stress tool fails. Why cravings are state-dependent and rise with stress (the “urge depends on the state of your blood / stress level” claim) Adam, Tanja C., and Elissa S. Epel. “Stress, Eating and the Reward System.” Physiology & Behavior, vol. 91, no. 4, 2007, pp. 449–458. https://doi.org/10.1016/j.physbeh.2007.04.011 Darcey, Valerie L., et al. “Brain Dopamine Responses to Ultra-Processed Milkshakes Are Highly Variable and Not Significantly Related to Adiposity in Humans.” Cell Metabolism, vol. 37, no. 3, 2025, pp. 616–628. https://doi.org/10.1016/j.cmet.2025.02.002  (edited)      WHAT TO EAT FOR THE NEXT SIX WEEKS — Protein. Plant. Potato. (P³) The formula for every meal: one protein + one plant + one starch (potato, or beans and rice). Add fat — olive oil, butter, avocado, cheese, nuts. Add flavor — salt, pepper, garlic, lemon, vinegar, salsa, hot sauce, herbs. This is not the meal you dreamed of. This is the meal that sets you free. BREAKFAST Eggs + sautéed vegetables + fruit on the side Plain Greek yogurt + berries + a handful of nuts Leftover chicken or beef + potato + vegetables (last night's dinner works) LUNCH Chicken + roasted potato + green salad with olive oil and lemon Tuna + white beans + cucumber + tomato, dressed with olive oil and vinegar Beef + potato + peppers + salsa DINNER Sheet-pan chicken + potatoes + green beans Instant Pot chicken + potato + a vegetable Burger patty (no bun) + potato + salad Batch chili (beef + beans + tomato) over rice Baked fish + sweet potato + roasted broccoli Pork + beans and rice + sautéed greens THE DURESS PLATE — for when the day collapses One protein + one plant + one starch, zero cooking. Examples: • Hard-boiled eggs + apple + handful of nuts • Tuna + canned beans + cucumber, with olive oil • Pre-cooked/frozen ground beef + frozen vegetables + microwave potato • String cheese + fruit + a few nuts (in a real pinch) SIMPLE RECIPES Sheet-Pan Chicken & Potatoes (serves 4) Toss chicken thighs and quartered baby potatoes in olive oil, salt, pepper, garlic. Roast at 425°F (220°C) ~35–40 min. Add green beans for the last 15 min. Batch Chili (serves 6) Brown 2 lb ground beef with chopped onion. Add 2 cans diced tomatoes, 2 cans beans (drained), garlic, cumin, chili powder, salt. Simmer 30+ min. Freezes well — make once, eat all week. Serve over rice. Instant Pot Chicken Chicken breasts + ½ cup broth + salt, garlic, paprika. Pressure cook 10 min, natural release 5. Shred. Pairs with any potato + vegetable. The 5-Minute Tuna Bean Bowl Can of tuna + can of white beans (rinsed) + diced cucumber and tomato. Dress with olive oil, lemon or vinegar, salt, pepper. Microwave Potato, Done Right Pierce a potato, microwave 5–7 min. Split, add butter or olive oil, salt, pepper. The reliable, universal starch. Remember: Don't aim for one perfect week repeated six times. Just follow the basic protocol the best you can for six weeks. When a craving hits, run the nine-minute interrupt from Episode 14.   Dr. Brendan McCarthy is the founder and Chief Medical Officer of Protea Medical Center in Arizona. With over two decades of experience, he's helped thousands of patients navigate hormonal imbalances using bioidentical HRT, nutrition, and root-cause medicine. He's also taught and mentored other physicians on integrative approaches to hormone therapy, weight loss, fertility, and more. If you're ready to take your health seriously, this podcast is a great place to start.

The deadline to register for Sacred Heart Radio’s 25th Anniversary banquet is one week from today! On June 13th, Join Matt and Anna (and Paul!), along with keynote speaker and Mass celebrant Fr. Wade Menezes, Ken Craycraft, and bishops and priests who’ve been part of our mission, to celebrate a quarter century of sharing the Catholic Faith over the airwaves. The ticket price includes dinner, wine, and dessert…. it’ll be an epic birthday celebration! Register here. Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome pastoral counselor Kevin Prendergast to discuss the dangers of using social media to diagnose your mental health. Other guests include Rita Heikenfeld to talk Bible Foods, and Gary Michuta to share more Old Testament prophecies about Jesus. Plus news, weather, sports, and more… ***** Prayer of Saint Boniface Eternal God, the refuge and help of all your children,we praise you for all you have given us,for all you have done for us,for all that you are to us.In our weakness, you are strength,in our darkness, you are light,in our sorrow, you are comfort and peace.We cannot number your blessings,we cannot declare your love:For all your blessings we bless you.May we live as in your presence,and love the things that you love,and serve you in our daily lives;through Jesus Christ our Lord. ***** RECIPES FROM RITA: STRAWBERRY PIE Ingredients 1 pre baked pie crust – deep dish is nice 2 to 2-1/2 pounds strawberries hulled and cut in half or if real big, cut into fourths 3/4 cup sugar 5 tablespoons cornstarch 2 tablespoons fresh lemon juice 1/2 cup water, divided – room temperature or cool, not hot Whipped cream for garnish Instructions Reserve half of the strawberries in a large bowl and set aside. Add remaining strawberries to a pan along with the sugar, 1/4 cup water, and lemon juice. Stir to combine. Mash the strawberries with a fork or potato masher until chunky, then place the pot over medium heat and bring the mixture to a boil, stirring occasionally.Once the mixture comes to a boil, reduce the heat to medium low. Dissolve cornstarch with remaining 1/4 cup of water and stir it into the pot. Simmer, stirring frequently, until translucent and thickened, about 5 minutes. Remove from the heat and let cool for 10 minutes.Pour filling over the strawberries in bowl and stir to coat well. Pour into baked crust, jiggling a bit to make filling settle. Smooth top. Chill uncovered, 3 hours or until set. Slice and serve with whipped cream, if desired. ***** Full list of guestsSee omnystudio.com/listener for privacy information.

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Send us Fan MailOur Patreon - https://www.patreon.com/HockeyCardsGongshowReplay of Friday Nights with Phil from May 22, 2026.Phil's back home, and Dave chimes in from his Memorial Day Weekend trip to Minnesota.  Phil opens a box of 2025-26 O-Pee-Chee Platinum, and let's just say he has a unique style in doing it.  Phil introduces a trivia game and a whole lot more.Partners & SponsorsGongshow Breaks - https://www.GongshowBreaks.comGongshow Reloaded - https://www.GongshowReloaded.comHockeyChecklists.com - https://www.hockeychecklists.comSlab Sharks Consignment - http://bit.ly/3GUvsxNSlab Sharks is now accepting U.S. submissions!Total Sports Cards - https://totalsportcards.comGP Sports Cards - https://gpsportcards.com/The Hockey Cards Gongshow podcast is a production of Dollar Box Ventures LLC

One of the joys of my creative life is knowing other creative women, and growing alongside them. I'd followed Lydia Pang's work for years before we finally met in person in 2019—back when she was creative director at Refinery29, about to move to Portland to become creative director at Nike. Our first friend-date was at a restaurant in New York, in the middle of our younger hustle years—bold, ambitious, HUNGRY and painting on our lipstick every morning with a smile. I was in New York to record a Skillshare workshop, meet with my new PR team and record a live episode of Ctrl Alt Delete podcast at WNYC Studios. Life was different, then.It was so fun reconnecting for this conversation. Lydia dialing in from her home in rural Wales with her husband and young baby; me from my quiet leafy corner of London. I have always loved Lydia's confidence, one of those women who stands up tall, feet on the ground, rooted in herself. I had no doubt that her first book, Eat Bitter, would be excellent. She's a creative powerhouse: I could go on about her academic background studying at The Courtauld Institute of Art, or being a judge at various big industry awards like Cannes Lions, or running her own successful creative studio MØRNING—but basically, Lydia Pang doesn't do things by halves. The Eat Bitter project began as a self-published zine, and was available as a one-time pre-order back in 2020. It wasn't just recipes; it also embodied the “struggles of her Hakka ancestors… whose ingenuity produced a distinct food culture based on fermenting and foraging.” It gained traction, and people wanted more. Then, the publisher Chatto & Windus won a ‘competitive eight-way auction' to publish Eat Bitter as her debut memoir. It launches this week. Structurally, it has eight recipes from the ‘most painful and formative moments' of Pang's life—and there is a generosity of spirit, as though she's welcoming you into her home and laying it all out on a glorious platter to be shared and consumed. ‘Eat Bitter' is a Chinese proverb that means ‘to endure pain before tasting sweetness'—aka: we can do hard things and things take time. The idea of slowing down, enduring, surrendering. It is a book for our times. It's about burnout, grief and the aftermath of ambition. It's not just about food; rather, food serves as a metaphor for life stories, consumerism, and nutrition—or the lack thereof. Pang argues that we live in a culture of speed and convenience, and that the system perpetuates this insatiable modern appetite:“We live in a world that venerates optics and quick fixes over slowing down. Time is our enemy; it is stolen from us and yet it's our fault for letting it slip away. [..] The system doesn't want us sober and awake, thoughtful and reciprocal. No, it wants us to soothe ourselves with sugar that rots our teeth, so we're ready to be sold a dental package, distracted from the horrors that ensue and circle us.” - Eat BitterThe book is about finding nourishment again. Not in quick fixes, but rediscovering the things that stretch us, slow us down, encourage us to use our hands. We are so worried about ‘wasting our time' in our quest for validation that we forget to invest in things that don't show immediate results:“Eating bitter is not a ‘fix' you can throw money at; you will be challenged to pause and reflect. Simmer. Eating bitter is not something you can flash-fry and check off your list. You cannot excel at this.”Surely, Pang says, we shouldn't be afraid to do things that are ‘pointless'. We should waste more time trying stuff out. We don't always need to be productive. It's exhausting, really, how much of modern work-culture is all about gaming the system. Life ‘hacks'. AI. Shortcuts. Wanting everything to be a success immediately. She discusses how we are all missing out by trying to always cheat the system. Instead of networking, why not write a handwritten letter to someone you love? Instead of ‘happiness hacks', why not let ourselves feel our disgusting feelings?“Let me fester, for f**k's sake. Manifestation, goals, journaling, projecting (all things I've done with varying degrees of success) can be suffocating. [..] But eating bitter is not about training our minds to be and do and think better, day by day. I don't want to be a sunny person who always sees the opportunity, rather I want to be a feeling and fearless person.”Whether it's finding way her way back home after burnout, or finding ways to reconnect with her husband, or grieving a painful miscarriage, or overcoming health issues or heartbreak—eating bitter acts as the rudder, steering the ship back to sanity. Pang slowly heals by putting the productivity mindset down—and instead spends hours and hours making wontons with her father, spends time in the forest, puts the perfectionism down, lets herself unravel:“I had spent my entire existence achieving (and performing) the ultimate version of a best life, and I'd been addicted to the cortisol of it all. But now I was numb, burned out, sad that I was sad — my master plan had not served, and there was something shameful about that. [..] Looking back, it makes me smile that I thought I hid it. Of course my parents knew. But they simply accepted me and Roo, and they fed us.”Feeding each other is an act of love. The book is an ode to her family and their Hakka heritage. It's about family and food, yes—but more than that, it's about having the guts to be imperfect, messy and unapologetically yourself. It is about finding resilience in letting your ugly sides be finally seen. It's about how we care for each other when the chips are down.It is a gift to the reader when a fellow ambitious creative woman lets the mask purposefully slip, letting you in, showing the messy and vulnerable sides of coming out the other side of the girlboss era. I felt seen in her words. The ambition hasn't gone away, but it's definitely morphed into something else—something more solid and matured. Brené Brown really was onto something when she spoke about the ‘power of vulnerability', wasn't she?Pang said in our interview: “I wanted to be so perfect, and glossy and powerful, I wanted a vessel to put all of my ugly bits.” That's exactly what Eat Bitter is. In its raw ‘ugliness', it is a thing of beauty. I found the book emotional, brave, and eye-opening, and I highly recommend it.Thank you Lydia! Get your copy of Eat Bitter here.In this episode (available to listen to at the top of this post

Springtime energy can entice us to take on new projects and quickly fill our social calendars. We can easily get swept away with the fullness of the season and forget to focus our energy with intention. This May our growth is supported by two full moons. The Flower Moon, which occurred on 5/1, guides us toward expansion. The Blue Moon, happening on 5/31, calls us to refine our vision and decide what we want to carry into the next cycle. Rather than trying to do it all this spring, consider pouring your energy toward one thing that's calling for your attention. With a little focus, you may grow something truly beautiful this season! What am I reading?An Unlikely Coven by AM Kvitahttps://bookshop.org/a/111301/9780316586634The Selfish Year by Valerie Jones https://bookshop.org/a/111301/9781394342716https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Don't Do Me Like That by Tom Petty & The Heartbreakers What's for dinner?Mayak Eggs w/ Rice & Pickled Veggies Ingredients:6 large eggs at room temperature1 tbsp each salt and white vinegar for boiling the eggsgreen onions, seaweed flakes, and/or sesame oil for garnish, optionalMarinade:1/2 cup soy sauce 1/2 cup water1/4 cup honey1/4 medium onion diced1 green onion diced3 cloves garlic minced2 chili pepper diced1 tbsp toasted sesame seedsInstructions:In a bowl, add the marinade ingredients and mix to combine.Add vinegar and salt to a pot of boiling water. Reduce the heat and gently place each egg into the water. Simmer for 6 minutes. Prepare a large bowl of ice water.When the timer goes off, immediately transfer the eggs to the ice water bath. Allow the eggs to cool completely, for at least 5-10 minutes. Gently peel the eggs and add them to the marinade. Cover tightly and store in the refrigerator overnight, or at least 6 hours.To serve, place the egg over a bed of rice with a drizzle of marinade, pickled veggies, and garnish of choice. Enjoy!Salted Caramel Cottage Cheese Ice CreamIngredients: 1 16 oz container full fat cottage cheese¼ cup honey ½ teaspoon vanilla extract pinch sea salt6 dates if they are hard soften them in water for 5 minutesInstructions:Add cottage cheese, honey, vanilla and sea salt to a food processor or blender. Blend until smooth. Add dates and blend again. You want the dates to be broken up but not fully blended.Add ice cream to a bowl or loaf pan and freeze for 3-4 hours until ice cream is set.Serve and enjoy.https://www.skool.com/hagwitch-herbals-3611/may-two-full-moonsSupport the show

We're a long way from the sea, but luckily, we know a couple of good fishermen who frequent the waters around Stewart Island. We trade lamb or Swifty beer for fresh fish and the occasional cray, and when we do, this chowder is on the menu. It's one of Carlos' most requested dishes: rich and creamy, loaded with mussels, prawns, chunks of fresh fish (and cray if we're lucky enough). Simple, soul-warming, and perfect for colder weather, it brings a little taste of the coast to our alpine table. Serves 4–6 Prep time: 20 minutes Cook time: 30 minutes Ingredients 1kg fresh mussels in their shells, scrubbed and cleaned pinch of saffron threads 1 large leek, chopped 3–4 cloves garlic, chopped 1⁄2 teaspoon smoked paprika 50g butter, cubed 2 tablespoons plain flour 4 medium potatoes, peeled, diced 200–250g raw prawns, shelled 450g fresh white fish fillets and/or crayfish meat, cut into chunks Juice of 1⁄2 lemon A handful of finely chopped parsley and/or dill 1⁄2 cup sour cream or crème fraîche, to serve Method Place the mussels in a large pot and add enough cold water to just cover them. Add a lid and bring to a gentle simmer over medium heat. Cook for 4–5 minutes until the mussel shells open. Discard any that remain closed. Using tongs, transfer the mussels to a bowl. Strain the mussel stock through a fine sieve into a large bowl or pot. Stir in the saffron threads and let them infuse while you continue with the recipe. Return the pot to the stove and heat a drizzle of olive oil over medium heat. Add the chopped leek and garlic, and cook for 3–4 minutes until softened. Stir in the smoked paprika and cook for 30 seconds. Add the butter and once melted, stir in the flour and cook for 1 minute, stirring constantly to form a roux. Gradually add 1–2 ladles of the saffron-infused mussel stock while stirring to create a smooth base. Add about 1.25 litres (5 cups) of stock and the potatoes. Simmer for 10–15 minutes, or until the potatoes are tender. Add more stock if needed and stir occasionally to prevent the chowder from sticking to the bottom of the pot. Meanwhile, remove the mussel meat from the shells and roughly chop. Chop the prawns if large. Add the chopped mussels, prawns, fish and lemon juice. Stir gently and cook for 3–5 minutes, or until the seafood is just cooked through. Season to taste with salt and freshly ground black pepper, and more lemon if needed. Stir through the fresh herbs. Serve with a generous dollop of sour cream or crème fraîche. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Teasmoked brined chicken 8 boneless chicken thighs 500ml water 1 teaspoon mustard seeds 2 cloves garlic, smashed Few sprigs rosemary or thyme 20g seasalt 50g brown sugar 1 tablespoon cider vinegar Simmer the water with the mustard, garlic, herb, salt, sugar and vinegar until the sugar has dissolved. Cool completely and add the chicken. Refrigerate for a few hours or overnight. Remove from brine and pat dry50g longgrain rice 25g Demerara sugar 1 dessertspoon tealeaves Line a roasting tray with foil and scatter over the rice, sugar and tea. Mix well. Place a rack on top and add the chicken. Cover tightly with foil and cook on a high heat for 5 minutes then turn heat off and allow to rest for a few minutes. Peri Peri sauce Roast garlic 1 bulb garlic broken into cloves Oil to coverPlace in a ramekin, cover with oil, cover with foil and bake in a 180oc oven until soft. Cool and peel the garlic and place back in oil 4 red chillis 50ml extra virgin olive oil 50ml red wine vinegar 4 cloves roast garlic 1 teaspoon smoked paprika ¼ bay leaf, shredded Salt to taste Brush the chilis with oil and place in 180oc oven for 10 minutes. Cool for 5 minutes then peel and remove seeds ( keep them in if you want it hot). Blend with the garlic, oil, vinegar, paprika and bay.1 tablespoon maple syrup Place the chicken, skin side up, on a baking tray. Mix the maple with 2 tablespoons of the peri peri and brush all over the chicken. Cook for about 12 minutes or until cooked through. Remaining peri peri will keep in the fridge for a couple of weeks. Cucumber salad 1 little gem Handful mixed leaves ½ cucumber 25ml balsamic vinegar 75ml oil Salt and pepper Peel and slice the cucumber. Break the gem into leaves. Drizzle the vinegar and oil all around a bowl and season with salt and pepper. Add the leaves and cucumber, toss around and serve.

So much heat and fire! Seven planets are being lit up by Aries. This episode goes into the good and the tough of each of these planets in Aries, plus Akashic messages for the new moon.Introductory poem by Sivani Howe 2024 from We'Moon 2026Simmer Pot for Aries Stellium by @thatglasgowwitch 2 medium oranges, zested and sliced1 large lime, zested and sliced1 large lemon, zested and sliced1/8 teaspoon ground cinnamon1/8 teaspoon nutmeg, preferably freshly grated1 section of a star anise pod, crushed1/2 teaspoon dried lavender flowers2 teaspoons minced ginger1 one-and-a-half-inch piece vanilla pod, split, or a small splash of vanilla extractwater to coverFor syrup - when you need a boost oof good luck!strained simmer pot liquidequal amount of sugar to liquid1/4 teaspoon citric acid per 500ml liquidMethod for the simmer potAdd the oranges, lime, lemon, cinnamon, nutmeg, star anise, lavender, ginger, and vanilla to a pot. Cover with water and bring gently to a simmer. Reduce the heat and let it bubble softly, topping up with more water as needed. Allow the steam to fill the home and carry the energy of luck, prosperity, clarity, sweetness, and success through the space.To turn it into a syrupOnce the simmer pot has infused well and the liquid is fragrant and flavourful, strain out all of the solids. Measure the remaining liquid. Add it back to a clean pot with an equal amount of sugar. For example, if you have 500ml of strained liquid, add 500g of sugar. Stir over a low heat until the sugar has fully dissolved, then add 1/4 teaspoon of citric acid per 500ml of liquid. Simmer very gently for a few more minutes until slightly thickened. Let it cool, then pour into a clean sterilized bottle or jar and store in the fridge.@pal.humanity are Palestinian doctors raising funds to help those that have been injured or need medical care.Go watch Israelism! @israelismfilmTo donate to get food and medical supplies to Palestine:@khaledbeydoun on InstagramPeople/groups to follow on Instagram for more info on Gaza:@hiddenpalestine@khaledbeydounOne way you can use your voice is boycott Israel.bdnaash.com and No Thanks app help you find out who supports the genocide and who do@wizard_bisan1@sairarao@dr.rosalesmeza@naleybynature@thenames_ahmad@jewishvoiceforpeace@mo_hamzBooks:https://lithub.com/40-books-to-understand-palestine/I love you all so much!Listener support helps keep this podcast going.You can contribute in many ways.Venmo: @Carri-Arata orPayPal.Me/ancientbodyworksIf you'd like an Akashic reading, sound bath and chakra aligning: ancientbodyworks.comJoin the Infinite Dance Facebook group. Share with those on a similar journey of all things our souls business.Upcoming Events:Akashic Guideship Program6 month journey into your higher self to discover and learn about higher realms, dimensions, sound and frequency, starseeds, contracts, curses, spells, pagan rituals, the emerald tablets and quantum entanglement. Begins in May.Payment plans available*Have you been wanting an Akashic reading? I have a new program where I give you can purchase a reading/clearing for 50% off. The huge discount will then be a podcast episode. Please contact me directly through email to set this up.

A Simmer first! This LIVE edition was recorded on April 10 at the Boston University Hospitality Leadership Summit. We're joined by Judy Thelen, co-founder and CEO of white-hot social restaurant list-keeping and recommendations app Beli. In this episode, we talk about professional criticism, Beli's plans to work with restaurants, and its big bet that we really just want to hear from people we trust.

RecipeLemon shortcake 200g soft butter 150g castor sugar 2 egg yolks 150g plain flour 1 teaspoon baking powder 50g ground almonds Zest of 2 lemons 4 tablespoons lemon curdBeat the sugar and butter until pale and fluffy. Beat in the egg yolks, flour, baking powder, almonds and lemon zest ( keep the lemon juice for the syllabub) Wrap in cling and chill for an hour.Set oven to 180oc. Line a baking tin with parchment paper. Coarsely grate half the mixture into the tin and press around evenly. Spread over the curd. Top with the remaining grated mixture and bake for 30 minutes or until golden and firm. Cool in the tin for about 20 minutes before cutting into squares. Lemon Syllabub Juice of 2 lemons 50g castor sugar 1 teaspoon vanilla paste or extract 250ml double cream 100ml yoghurt Simmer the lemon juice with the sugar until the sugar dissolves. Cool. Whip the cream and fold in the lemon mixture. Fold in the yoghurt and vanilla. Spoon or pipe into glasses and serve with the biscuits. A few raspberries could be added on top.

Vice President JD Vance is leading the U.S. delegation to Islamabad, Pakistan, for high‑stakes negotiations aimed at shoring up a fragile two‑week ceasefire between the U.S. and Iran—and potentially ending the war outright. The sticking point: Despite Iran agreeing to reopen the Strait of Hormuz under the ceasefire, shipping remains severely restricted. Only 5–15 vessels per day are transiting and hundreds of ships—including more than 300 oil tankers—are still backed up in the Gulf. Will negotiations be successful? Please Like, Comment and Follow 'Broeske & Musson' on all platforms: --- The ‘Broeske & Musson Podcast’ is available on the KMJNOW app, Apple Podcasts, Spotify or wherever else you listen to podcasts. --- ‘Broeske & Musson' Weekdays 9-11 AM Pacific on News/Talk 580 AM & 105.9 FM KMJ | Facebook | Podcast| X | - Everything KMJ KMJNOW App | Podcasts | Facebook | X | InstagramSee omnystudio.com/listener for privacy information.

We love repeat guests on The Simmer! In his return to the podcast, Olo founder and CEO Noah Glass explains the next phase of his company's evolution: the Olo Network. In this episode, we talk about Olo's move from publicly traded company to privately held asset last year, plus the power of an ordering network and why Olo coined a new term — “second-party ordering” to describe its big bet on the future.

Stefan van de Graaff is a writer, director, EP, and digital marketing strategist. His first micro-budget film, SIMMER, was sold to HBO Max after getting 1M views on Facebook. Now, his second film, ONE OF US, starring Kit Connor, follows the members of a family who begin dying one by one at a funeral. He is also the founder of The Jung School, a coalition of artists making divergent new media. In this interview, we talk about the logistical benefits of co-directing for a first feature film, managing constraints of micro-budget filmmaking, leveraging social media following and social proof to create credibility for independent films, and much more. Want more? Steal my first book, INK BY THE BARREL - SECRETS FROM PROLIFIC WRITERS, right now for free. Simply head over to www.brockswinson.com to get your free digital download and audiobook. If you find value in the book, please share it with a friend, as we're giving away 100,000 copies this year. It's based on over 400 interviews here at Creative Principles. Enjoy! If you enjoy the podcast, would you please consider leaving a short review on Apple Podcasts? It only takes about 60 seconds, and it really helps convince some of the hard-to-get guests to sit down and have a chat (simply scroll to the bottom of your iTunes Podcast app and click “Write Review"). Enjoy the show!

Ham and pineapple and chunky tomato pizza Cook time: 10 minutes Prep time: 10 minutes Serves: 6 200 ml warm water 9 gm dried yeast (1 pkt) 9 gm sugar 120 gm wholemeal flour 250 gm flour 2 tsp salt 2 tbsp sunflower oil Chunky pizza sauce 1 onion, roughly diced 2 cloves garlic, crushed 6 large tomatoes, chopped 1 stick rosemary 1 tbsp honey salt and pepper Cured ham Pineapple, Sliced 100 gm cheese, grated Place warm water in a small bowl and crumble yeast into it. Add sugar and leave to ferment for 10 minutes. Combine flours and salt in an electric mixer bowl. Add oil to fermenting yeast, then add this to flour mix. Mix with dough hook for 4 minutes. Place dough in a clean bowl and cover with a damp, clean tea towel. Leave in a warm place until doubled in size. Knock dough back and form into 100 gm balls. Cover and rest for 10 minutes. Using a rolling pin, roll balls out into pizza bases and place on baking trays or in pizza trays ready for topping. For the chunky tomato sauce, combine all ingredients in a saucepan and place over a medium heat. Simmer for 15 minutes or until reduced by about one third. Preheat oven to 220*C. Spread pizza sauce over bases, then a little cheese, followed by the ham and pineapple. Finish with a little more cheese over pizzas, season, and cook in oven for 10 minutes. LISTEN ABOVESee omnystudio.com/listener for privacy information.

The Agents hold onto dubious recovered materials, review disposal SOP, and examine the contents of one of Boston's many Green Boxes.Support The Work at: https://ko-fi.com/sorryhoneyWant to advertise with us? See our Sponsor Kit and Rate Card.Visit Us At: https://sorryhoney.captivate.fm/Join our Discord to tell us all the things we did wrong: https://discord.gg/y6XchFnkQUFollow us on Twitter for additional content: https://twitter.com/SorryHoneyCastLikewise, Instagram: https://www.instagram.com/sorryhoneycast/Published by arrangement with the Delta Green Partnership. The intellectual property known as Delta Green is a trademark and copyright owned by the Delta Green Partnership, who has licensed its use here. Illustrations by Dennis Detwiller are reproduced by permission. The contents of this podcast are © GiggleDome Productions, LLC, excepting those elements that are components of Delta Green intellectual property.

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  Latest content from Simo Ahava Run Server-side Google Tag Manager On Localhost Article Latest content from Juliana Jackson  Agent social networks are just a hall of mirrors (subscribe to the newsletter for more amazing content) Mentioned in the episode: Matomo Tag Piper by David Vallejo Walker OS Jason Packer's new book: Google Analytics Alternatives Superweek Analytics Summit Measurecamp Helsinki Connect with Johan: Linkedin GA4BigQuery GA4Dataform This podcast is brought to you by Juliana Jackson and Simo Ahava.

Cook time: 40 minutes Prep time: 60 minutes Serves: 6-8 1 size 14 chicken 2 litres cold water 200 gm un-iodized salt 2 tbsp unsalted butter 2 tbsp flour 1 onion, peeled and sliced 4 cloves garlic, crushed 500 ml chicken stock 1 tbsp dijion mustard 1 lemon, zested 1/2 cup finely grated Parmesan 2 sheets puff pastry 1 egg Whisk the salt into the water until dissolved. Submerge the chicken into the brine and place into the fridge over night or 12 hours. Remove the chicken from the brine and place into a pot and cover with cold fresh water. Place on medium heat and slowly bring up to the to the boil, Simmer until cooked or until the chicken reaches a internal temperature of 75*c. Once the chicken is cooked, turn off the heat and allow to cool in the liquid,. Once cool enough to handle remove the chicken and shred down the meat, discarding the bones and skin. Place the sliced onions and garlic into a pot and melt the butter, slowly saute the onions and garlic until soft. Add in the flour and cook for a further minute. Slowly start to add the chicken stock, stirring in between each to remove any lumps. Once all the stock has been added bring up to the boil and season with salt. Turn off the heat and add in the chicken and mustard. Spray a family size pie dish with cooking spray and lay a sheet of pastry in the bottom, cutting around the edge. Spoon in chicken mix. Topped with parmesan and lemon zest. Whisk egg and brush onto the edge of pastry Lay the second sheet of pastry on top. With your fingers, press the two sheets of pastry together around the edges. Prick the top sheet with a fork and brush with eggwash. Bake pie in oven on 180*c for 40 minutes. LISTEN ABOVESee omnystudio.com/listener for privacy information.

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/

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.

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!

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.