Podcasts about simmer

Let's be honest, holiday gatherings (like that big Easter feast we just enjoyed, or any fun spring get-together!) are awesome, but sometimes the cooking part can feel a bit daunting, right? You want amazing flavor, maybe something a little bit healthier, but who has time for hours of complicated prep? Well, ditch the drab and dial up the delicious, because Celebrity Chef George Duran – that culinary wizard you know and love from Food Network, TLC, and countless TV appearances – is swooping in like a kitchen superhero! He's bringing his signature energy and smart cooking secrets to help you whip up impressive, fresh flavors using trusted, time-saving staples: Dorot Gardens® and Mighty Sesame®. Forget fussy chopping and messy jars! George has crafted two incredible, "better-for-you" recipes that are bursting with taste and designed for real life: Cozy Up with a Twist: The Plant-Forward Herbed Shepherd's Pie!

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!

I had the absolute pleasure of interviewing Solitasims and gaining incredibly valuable insights into her journey and the remarkable work she contributes to the Sims community. If you're eager to be well-informed and follow her journey,Please click on the link below.https://www.youtube.com/@solitasimshttps://solitasims4.tumblr.com/?fbclid=PAZXh0bgNhZW0CMTEAAaZG3YiN-Ey3eUvqbQZEPjdyppS70S_5ivXlcLowKwh19RMDTYh9UE09NJs_aem_rGdE68OIMOKV-Cr-xyqV9Ahttps://www.tiktok.com/@solitasims?lang=en&fbclid=PAZXh0bgNhZW0CMTEAAabP1NGVr2sihpdxj8NK0f9QDmwBkCf4dRjK0xjS6vbLV56fIti3qDb7oTc_aem_aYxzFIEvt7ae7nOchkmpNwhttps://www.patreon.com/solitasims?fbclid=PAZXh0bgNhZW0CMTEAAaZYYu5UHAn8Nzz4M5Ufqqn4MYH15al-v3PixneItbXH8W5N86_Yao7RO3I_aem_nZcAkDtfncUxhnxTCix35ACONTACT ME: Email me at stassijsims4@gmail.com if you want to be interviewed. Subscribe now, and you won't miss any episodes. You can also follow us on social media: @stassijsims4 Twitter / Instagram; stassij Tumblr; #sims #thesims #sims4 #cafe #simstagram #nocc #simstagrammer #simmer #story #roleplay #simsta #life #legacy #simsstory #game #house #simslife #build #sims4 ea #basegamebuild #sim #simstory #family #simblr #simsrp #simscommunity #simscc #eagames #gameplay #bhfyp

This week, our hosts Heather and Matthew welcome Dr. Edward Simmer, the Interim Director of the South Carolina Department of Public Health. After leading DHEC through the latter half of the COVID pandemic and its transition into two separate agencies, Dr. Simmer joins us to discuss South Carolina's notably improved rankings in public health, including progress in chronic disease and life expectancy in the state. We also explore how the agency is tackling childhood obesity, improving maternal and infant health, and fulfilling its regulatory role in inspecting health care providers. Tune in to hear about Dr. Simmer's vision for DPH and its positive impact on the lives of South Carolinians!

NEW PAGE: Trump Assassination Attempt The Cowboy's Take Most Recent Video(s): March 19th Video The Cowboy's Take Rumble Channel CRITICAL, CURRENT ARTICLES RAT-A-TAT-TAT TRUMP RESISTANCE TAKE ACTION NOW: PRESIDENTIAL 2024 ALT LEFT CHINA OUR ENEMY CLIMATE CHANGE CONSTITUTION CORRUPTION COVID/COVID LITIGATION ECONOMY ELECTION FRAUD FAMILY SAFETY FINANCIAL & PHYSICAL PREPAREDNESS […] The post Judges Gone Wild…The Federal District Courts–A Surprising History…International Tensions Simmer–MSM Silent…There Might Be a Far More Unpleasant Alternative to Global Tri-Polar Rule…The Trump Team Makes A Stupid Mistake…SPECIAL ELECTIONS IN FLORIDA APRIL 1–GET INVOLVED–NOW!! appeared first on On the Right Side Radio.

This segment dives into the controversial nomination of Dr. Simmer to lead South Carolina's public health department. With a history of supporting strict COVID-19 mandates like masks and vaccines, Dr. Simmer faces fierce opposition from conservatives who are concerned about him consolidating too much power in an unelected position. The discussion looks at his actions during the pandemic, the lack of transparency surrounding his nomination, and the potential risks of empowering someone with such a radical, top-down approach to governance. The call for greater scrutiny is made as listeners are urged to take action against the appointment. | https://www.audacy.com/989word | The Charlie James Show | Listen on Spotify : https://spoti.fi/3MXOvGP | Apple Podcasts: https://podcasts.apple.com/us/podcast/the-charlie-james-show-podcast/id1547262821 | Join our Live Stream Weekdays - 3pm to 7pm | Follow us on Social Media: Facebook: https://www.facebook.com/989word, Rumble: https://rumble.com/c/c-2031096, X: https://twitter.com/989word, Instagram: https://www.instagram.com/989word/ | Red Meat, Greenville." 03/28/25

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

I had the absolute pleasure of interviewing streamerika and gaining incredibly valuable insights into her journey and the remarkable work she contributes to the Sims community. If you're eager to be well-informed and follow her journey,Please click on the link below.https://msha.ke/streamerika?fbclid=PAZXh0bgNhZW0CMTEAAaZdFZ7pIsmK8uTMJJwliV12wu1Uk9to7oIllg0L-OzcOqtFL1s8qhZ6oIE_aem_yIj5Ot4J_py9aorWrRmeDQCONTACT ME: Email me at stassijsims4@gmail.com if you want to be interviewed. Subscribe now, and you won't miss any episodes. You can also follow us on social media: @stassijsims4 Twitter / Instagram; stassij Tumblr; #sims #thesims #sims4 #cafe #simstagram #nocc #simstagrammer #simmer #story #roleplay #simsta #life #legacy #simsstory #game #house #simslife #build #sims4 ea #basegamebuild #sim #simstory #family #simblr #simsrp #simscommunity #simscc #eagames #gameplay #bhfyp

Simmer down kid.

Right now, international trade feels like a chess game frozen in time - everyone's watching, waiting, and strategically positioning themselves before critical policy changes hit. While the surface appears calm, behind the scenes, trade experts like Grant Sernick know these seemingly quiet moments are actually charged with potential, as negotiations simmer and businesses prepare for potential policy shifts that could rewrite the rules of international exchange.

I had the absolute pleasure of interviewing Tinysnubbuildst and gaining incredibly valuable insights into her journey and the remarkable work she contributes to the Sims community. If you're eager to be well-informed and follow her journey,Please click on the link below.https://www.twitch.tv/tinysnub?fbclid=PAZXh0bgNhZW0CMTEAAaY09mTFcVj6ExjQ581UUvvloOGA5T-yzhyv0bsdOTcrL5ZwUSz8fc7Ykjw_aem_mb7JjKI2vdcisg5rB29O0ACONTACT ME: Email me at stassijsims4@gmail.com if you want to be interviewed. Subscribe now, and you won't miss any episodes. You can also follow us on social media: @stassijsims4 Twitter / Instagram; stassij Tumblr; #sims #thesims #sims4 #cafe #simstagram #nocc #simstagrammer #simmer #story #roleplay #simsta #life #legacy #simsstory #game #house #simslife #build #sims4 ea #basegamebuild #sim #simstory #family #simblr #simsrp #simscommunity #simscc #eagames #gameplay #bhfyp

I had the absolute pleasure of interviewing ice_creamforbreakfast and gaining incredibly valuable insights into her journey and the remarkable work she contributes to the Sims community. If you're eager to be well-informed and follow her journey,Please click on the link below.https://www.patreon.com/icecreamforbreakfast?fbclid=PAZXh0bgNhZW0CMTEAAaZzgCII3f5dnpdAXXBUIvdPPClNX8EMMXJvXZG3OPgREQ_SzhZzhyR_eBA_aem_jJ4orecMuVDgXvYaJWUbsACONTACT ME: Email me at stassijsims4@gmail.com if you want to be interviewed. Subscribe now, and you won't miss any episodes. You can also follow us on social media: @stassijsims4 Twitter / Instagram; stassij Tumblr; #sims #thesims #sims4 #cafe #simstagram #nocc #simstagrammer #simmer #story #roleplay #simsta #life #legacy #simsstory #game #house #simslife #build #sims4 ea #basegamebuild #sim #simstory #family #simblr #simsrp #simscommunity #simscc #eagames #gameplay #bhfyp

This episode starts with a lawsuit and an upset: Uber sues DoorDash in San Francisco, and New York Magazine declares all the cool restaurants are on OpenTable now. The drama! (Kind of.) Then, Michael Osanloo, president and CEO of Portillo's — now a fast-growing, publicly traded restaurant company — joins the Simmer to talk marketing, loyalty, third-party delivery, and Chicago street food.

This week, we're embracing the spirit of keeping it simple and letting you take the reins. That's right—this episode is all about your questions and topics! You decide what we talk about, and we'll dive in. No decisions on our end (and honestly, we're thrilled about it). We're talking about what we're calling into our lives right now, how to spot authentic metaphysical stores versus marketing scams, alternatives to simmer pots for those who tend to burn them, thoughts on having altars in bedrooms, and tips for connecting with your spirit team. It's a mix of practical advice, spiritual insights, and plenty of fun as we tackle what's on your mind!

Anoushka Mirchandani is the founder of SIMMER, a financial literacy platform designed to make managing money simple and approachable. With almost two decades of experience in the financial services industry, including leadership roles at Morgan Stanley and BlackRock, Anoushka has a proven track record of driving innovation and building strategic solutions. At SIMMER, Anoushka focuses on offering bite-sized lessons and interactive tools through a gamified approach, helping users build confidence and take control of their financial futures. With the platform set to launch in 2025, Anoushka is dedicated to making financial literacy accessible and actionable for the next generation. -- Critical Mass Business Talk Show is Orange County, CA's longest-running business talk show, focused on offering value and insight to middle-market business leaders in the OC and beyond. Hosted by Ric Franzi, business partner at REF Orange County.

Dr. Judith Simmer-Brown is Professor Emeritx of Religious Studies at Naropa University, where she has been on the faculty since 1978. She has practiced Tibetan Buddhism for almost 50 years and is a direct student of Chogyam Trungpa Rinpoche. She serves on the steering committee of the American Academy of Religion's Contemplative Studies Group, and has published widely on Tibetan Buddhism, women in Buddhism, interreligious dialogue, and contemplative studies. In this episode, we explore the ins-and-outs of interreligious dialogue, the historic Buddhist-Christian Dialogues at the Naropa Institute, the retreats held before and after those dialogues, the dialogue of theology and devotion, public and private dialogue, ‘interreligious' and ‘interspiritual' dialogue, the development of the first course in Interreligious Dialogue at Naropa and its skills-based approach, the cultivation of good dialogues and dialoguers, as well as personal cultivation of one's spiritual life.Charis FoundationGolden Turtle SoundSupport the show

Feeling good vibes for Simmer, a highly entertaining game ends in a Sens win, playoff race in the Eastern Conference and the Flames and Flyers wheel and deal.

Senators Sr. VP of Hockey Operations Dave Poulin shares his long history and great memories of Simmer.

Simmer stories, Special teams and Thomas Chabot lead the Sens to victory, and Senators Sr. VP of Hockey Operations Dave Poulin.

Things to look forward to in February, Senators strong play continues in OT win over the Capitals and Simmer sound bytes.

I don't usually cook a lot of meat. I find it hard to calculate the timing correctly for dinner parties, and I don't like to be in the kitchen grilling while my friends are in the other room. My house is not set up that way. I have cooked large roasts, legs, crowns, and all that, but I don't love them; they are not my favorite entertaining menu. I tend to serve meals and dishes that I can make ahead of time, and cooking a slab of meat while dressed in my latest silk dress is not my idea of fun. One of the meats that works for me is pork tenderloin. It is delicious, cooks quickly, can be made beforehand, and is finished in a few minutes. Depending on the season, it can be accompanied and garnished in many ways. I urge you to try it; mastering its cooking technique is a life savior! One of my favorite recipes is pork tenderloin cooked with balsamic vinegar. (The recipe and variations are below) The flavor is sensational, and the balsamic vinegar's sweetness pairs beautifully with the pork, allowing for all sorts of side dishes and accompaniments. The same pork tenderloin is also great served cold on top of a toasted baguette as a hearty app for a cocktail party. Trim the pork to fit the bread and spread the bread with a little balsamic reduction to make every bite delicious. At a recent dinner party, I served the balsamic pork tenderloin with mashed potatoes, roasted carrots, and a salad with pomegranate seeds and a touch of blue cheese. For dessert, I served hot chocolate with mini pancakes to dip. What a feast! And all ready in about 30 minutes! Meals don't need to be complicated. My favorite ones are always made with a few ingredients, are of good quality, and use easy cooking techniques. Less is more! Pork Tenderloin with Red Wine & Peppercorn SauceServes 6 When browning meats in a non-teflon pan, leave the meat on each side until you can remove it easily. Pulling the meat when it is not ready will cause tears and will not look great. The meat against the pan's heat creates a slight crust that caramelizes as it cooks.Use different liquids to make this dish. Pomegranate juice or port are sensational, as are balsamic vinegar, cranberry juice, and orange juice. Pork tenderloins cook in about 15-20 minutes. They are perfect when slightly pink in the middle. * 3 tablespoons olive oil* 1 teaspoon sea salt* 2 pork tenderloins* 20/30 peppercorns* 1 cup red wine (or any of the mentioned liquids) * 1 teaspoon butterIn a large saute pan, heat the olive oil; season the tenderloins with sea salt and brown on all sides for about 8-10 minutes in total. Add the peppercorns to the pan and crush the peppercorns on the side using a wooden spoon or meat mallet. Pour in the wine and scrape the sides of the pan to collect the peppercorns. Simmer the meat with red wine sauce over low heat for about 8 more minutes. Remove tenderloins from the heat and set aside; cover with tin foil. Add the butter to the red wine sauce and whisk in to dissolve, reducing the sauce until it coats the back of the spoon. Before serving, slice the tenderloins into quarter-inch pieces and serve with the warmed sauce.And with this, I leave you.Sincerely, The Serial Hostess Thank you for subscribing. Leave a comment or share this episode.

When NZ green beans are in season, I love to make this salad to have on standby to have with everything! It's divine and whilst canned beans work just fine, if you go the extra mile and cook your beans from scratch you won't be sorry. Makes 5-6 cups Ingredients Salad 2 cups sliced green beans 3 cups soaked and cooked beans (or use canned) ½ red onion, sliced very thinly  1 cup diced red, green or yellow capsicum  ½ cup diced cucumber, skin on ½ teaspoon sea salt ¼ teaspoon ground black pepper  Dressing ¾ cup sugar — any will do, I use white! 1 cup apple cider vinegar ¼ cup olive oil Method Lightly cook the green beans by pouring boiling water over them and leaving them to sit. Simmer the dressing ingredients together until the sugar has dissolved then set aside to cool. Toss all the salad ingredients in a big bowl or container, pour over dressing and chill until ready to eat. It will last for at least a week in the fridge, and you can keep adding to it as vegetables come to hand or out of the garden! Nici's Note You can use canned beans, if you wish, though they tend to be mushier than I like — but they are irresistibly convenient!  LISTEN ABOVE See omnystudio.com/listener for privacy information.

AJ and Graham are joined by Ian Mendes for one more segment to remember Simmer, then read some of your texts, and look ahead to a big sports weekend

Finally, Resy CEO Pablo Rivero joins The Simmer, completing our trifecta of interviews with leaders of the country's largest reservations providers. In his role as SVP of global dining, he also oversees Tock, the reservations and ticketing platform Amex acquired last year for $400 million. It was a smart acquisition: American Express cardholders spent a staggering $100 billion (!!!) on dining in 2023. In this episode, we discuss artificial intelligence, bots, exclusivity, and the future of the reservations business.

The FAN Morning Show enters its final hour of the week fully focused on hockey. Ben Ennis and Brent Gunning dive into the Maple Leafs' latest loss at the hands of the Carolina Hurricanes and question if it's just a bad game amid their recent run of victories. Sportsnet's own Jason Bukala weighs in on Toronto's effort Thursday night in Raleigh, William Nylander getting back on the score sheet, and what other lines need to step up. Next the morning pair check in with Hockey Night in Canada's Craig Simpson to help preview Saturday's all-Canadian matchup between the Leafs and Canucks (25:13). The trio discuss what lineup adjustments coach Craig Berube could make, as well as if Joseph Woll should get another start or be load managed. 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.

Nelver - Proud Eagle Radio Show #554 [Pirate Station Online] (08-01-2025) ✅ Subscribe to Telegram channel: https://t.me/nelvermusic All episodes: https://band.link/proudeagle YouTube Video: https://youtu.be/MUmHQfpwK-I Tracklist: 01. Jon Void - Part Of Me 02. SIMMER & AUTONOM - Help 03. Wallhack - Shake (feat. Notequal) 04. Sly Chaos - Light It Up (feat. Indy Skies) 05. Tom Walker - Holy Ghost (Grafix Remix) 06. Meph & Gexan - Hope (Notequal Remix) 07. DRZ - Memories 08. Giganti - Legs (Futurebound Remix) 09. Reknek - Ursa Major 10. B-Complex - Beautiful Lies (Rameses B Remix) 11. A.Way & The Clamps - Run To You 12. Silloh - Shelter From The Storm 13. Teej & Thread - Constant 14. Sceptre - Guided 15. A K A - Extracted 16. Enta - Keep Your Distance 17. Dutta - Driver 18. René LaVice & Benny L - 1000 Days 19. Nelver - Second Chance 20. Zen Dub - Energy 21. J-Dok - Da Block 22. Silentium - Over Me (Viator Remix) 23. Nelver - Betelgeuse 24. A.P.O.L.L.O - Salzburg 25. Capturelight - Normal 26. Thread - Work Around 27. Viator - Baby 28. Amoss & Revan - Special Ingredient 29. Arkala Dre & R3IDY - Take 3 30. Dialective - Blissful 31. Nelver & Duoscience - Get With It 32. Hyroglifics - Cloth Of Gold 33. Fearbace - Better Days 34. T:Base - Get Closer 35. The Prototypes - Don't Wanna Play (Instrumental) 36. Nelver & LM1 - Prayer 37. Alpha Rhythm & Luciano (DNB) - Reality Unfolding 38. After City - Darker Clouds (feat. Kitty) 39. Viator - Thinking About You 40. Changer - Minor Walks 41. Teknical - Okinawa (Impression Remix) 42. nCamargo - On Route 43. Stereotype & Will Miles - Got It Bad 44. Trail & Visages - Comet 45. SPEEN - Long Time 46. Anwius - Inability 47. Zen Zenith - Echo 48. Aaron Payne & Reflektor & RMS - Solid Lines 49. Revolve - Silent 50. Rekwest - Pluck Me 51. Nelver - Mountain Height 52. PLTX - Trademark 53. Marble Elephant - The Lost City of Edinkirk 54. Conspiracy - Control 55. Mindloader - Dissolver 56. K2T & DA TU - Violet Vision 57. Nelver - Fallen Angel Weekly updated Playlist "Proud Eagle" on Spotify: https://spoti.fi/2W5vkVa Follow Nelver: https://www.instagram.com/nelvermusic/ https://vk.com/nelver https://spoti.fi/2ThGKDT https://soundcloud.com/nelver https://www.facebook.com/nelverdnb/ https://www.mixcloud.com/Nelver/ https://twitter.com/Nelvermusic #nelvermusic #drumandbass #newmusic #electronicmusic #dnbculture #vibes #mood #exclusive #trending #viral #proudeagle

We've been gone for one or two or... thirteen weeks, but we're back! Today we're talking about NY Comic Con, Japan (Fantasy Springs), and a whole bunch of other Disney and non-Disney stuff! Thanks for listening and have a GBBT! (+2025)

Here's something different: for the first time, Kristen and Brandon aren't hosting a guest on The Simmer. Instead, we're talking trends — good, bad, and ugly — that continue to shape restaurants. In this episode we talk about restaurant tech consolidation, restaurant robotics, and what a new US administration might mean for restaurants and the people who work in them. Thanks for helping to make 2024 a success for The Simmer, see you next year!

What does it mean to love oneself? Why do so many of us struggle to see ourselves as worthy and enough? Who benefits from our lack of self-love? As we prepare to enter a new year, let's consider changing the track we play in our minds. What if we looked in the mirror and celebrated ourselves, flaws and all? How would it feel to rest when we are tired and eat when we are hungry without guilt or shame? What would it be like to wake up with a heart full of love for ourselves instead of reproach? We have the power to shift our energy by choosing to approve of ourselves, by choosing to be kind rather than cruel. As we walk through the woods on this chilly Christmas afternoon, start to imagine how radical self-love will look for you in 2025. It's time to become a worthy witch! What am I reading?Somewhere Beyond the Sea by T.J. Klume House Love: A Joyful Guide to Cleaning, Organizing, and Loving the Home You're In: A Delightful Guide to Home Care with Joyful Cleaning Tips, Refresh Your Space and Spirit by Patric Richardson and Karin MillerWhat's playing on repeat?Stay by Maurice Williams & The ZodiacsWhat's for dinner?Vegetarian Zuppa ToscanoIngredients:2 to 3 tablespoons olive oil, extra virgin7 to 8 ounces ground plant-based sausage1 medium yellow onion, diced3 cloves garlic, minced2 teaspoons dried Italian herbs2 tablespoons sun-dried tomatoes, in oil, roughly chopped 1 pinch red chili flakes1 tablespoon miso paste6 cups vegetable broth2 ½ cups Yukon gold potatoes, dicedsalt and pepper, to taste1 cup half and half3 to 4 cups fresh spinach Instructions:Heat olive oil in a large pot or Dutch oven, over medium-low heat. Add in the onions and "sausage" and sauté until the sausage is golden brown, about 10 to 15 minutes.Add in the garlic, dried herbs, sun-dried tomatoes, red chili flakes, and sauté until fragrant, about 1 minute.Stir in the miso paste and a little water to deglaze the pot. Stir in vegetable broth, potatoes, and season with salt and pepper. Cover the pot and simmer until potatoes are nice and soft to the fork, for about 20 to 25 minutes.Turn the heat down to low. Remove the lid and stir in the half and half milk and spinach. Simmer for just a few more minutes until the spinach has completely wilted. Peppermint Tea Latte 2 peppermint tea bags1 cup of milk (dairy or non-dairy)1-2 teaspoons of honey (adjust to taste)Whipped cream (optional, for topping)Crushed candy canes or chocolate shavings or cocoa powder (optional, for garnish)Instructions:Boil 2 cups of water, pour it over the peppermint tea bag, and let it steep for 5 minutes. Once done, remove the tea bag.In a small saucepan, heat 1 cup of milk over medium heat until warm but not boiling. Stir occasionally to prevent it from scalding.Mix in honey: Add 1-2 teaspoons of honey into the warm milk. Whisk until mixture is smooth.Combine tea and milk mixture: Pour the brewed peppermint tea into a mug, then slowly stir in the milk mixture until well blended.Optional toppings: For an extra festive touch, top with whipped cream and sprinkle with crushed candy canes or chocolate shavings or cocoa powder.Support the show

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

#91. In this episode of The meez Podcast, we chat with Kristen Hawley, a renowned journalist in restaurant technology, founder of the acclaimed newsletter Expedite, and cohost of the podcast, The Simmer. Kristen shares her journey into the restaurant tech space, reflecting on the early tech boom and her role in documenting its growth. We delve into the challenges and opportunities in restaurant tech, from the differences between consumer-facing tools and back-office systems to the surprises and emerging trends she's observed over the past year. Kristen also discusses what she's most excited about for the future, including new additions to the tech stack and the ongoing influence of tools like AI.Throughout the conversation, Kristen provides thoughtful insights on measuring success, her hopes for deeper industry conversations, and what consolidation could mean for the future of restaurant technology. Whether you're in hospitality, tech, or just curious about the intersection of the two, this episode offers a fascinating look into the world of restaurant innovation.Where to find Kristen Hawley: WebsiteInstagramLinkedInTwitterWhere to find Expedite:WebsiteWhere to find The SimmerAppleSpotifyWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(01:45): How Kristen became passionate about restaurant tech(06:08): Acute memories of the restaurant tech boom(11:33): Kristen's role and impact in the industry as a journalist(15:47): How Kristen measures success(18:03): What Kristen wished more people would ask her(24:10): Consumer-facing tech vs back office tech(26:20): What surprised Kristen during the last year(30:45): Speculation of future consolidation(33:17): New parts of the tech stack emerging(37:58): QR Codes(39:30): What Kristen is most excited about regarding restaurant tech

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

The Winter Solstice, also known as, Yule, is a celebration of the return of the light, making it a wonderful time for merry-making with friends and loved ones. That being said, the Winter Solstice is also a perfect time for deep, inner reflection. As we approach the longest night of the year, consider lighting a candle, putting a log in the fireplace, or simply sitting around the glow of your tree, while reflecting on the past year. Honor your successes…failures… lessons… and consider how you'd like to show up in the year to come. The Winter Solstice provides the perfect backdrop for this ritual. As we wander the woods on this chilly morning, begin to ponder all the ways you'll honor the flame within.What am I reading?Winter Solstice by Rosamunde PilcherYule: A Celebration of Light and Warmth by Dorothy Morrison What's playing on repeat?A Charlie Brown Christmas Album by Vince Guaraldi What's for dinner?Potato, Fennel, Lemon & Dill Soup with Miso, and SauerkrautINGREDIENTS:450g Small Waxy Potatoes, roughly chopped into bite size chunks.1 White Onion finely sliced.1 Bulb Fennel finely sliced.200g Cooked Butterbeans500ml Water2tbsp White Miso50ml Extra Virgin Olive Oil, plus extra to drizzle1 Large Lemon, juice and Zest, plus extra wedges to serve.80ml Kefir (or yogurt, buttermilk or sour cream)Good Crack Black Pepper4tbsp Sauerkraut2tbsp Dill, finely chopped, plus extra to serve.INSTRUCTIONS:Heat the oil over a medium heat in a large pan and add the onion and fennel. Cover with a lid and sweat for 10-12 minutes or until soft, sweet, and translucent.Add the potato chunks and mix to coat in the oil, add the water and bring to a simmer. Simmer for 15-20 minutes or until just tender.Take a spoonful of the cooking liquid and add to the miso in a cup, mix to form a paste then add back to the pan, along with the butterbeans, lemon zest, juice, and kefir.Lower the heat and warm through, add the dill and black pepper. Taste and adjust the seasoning with a more lemon or a little salt if needed.Ladle into 4 bowls and top each with 1tbsp sauerkraut and a little extra dill. Serve with crusty bread.https://gourmetglow.co.uk/recipes/potato-fennel-soup-miso-sauerkraut?rq=potatoSpritz CookiesIngredients1 cup unsalted butter, room temperature (226g)3/4 cup granulated sugar (150g)1/2 tsp salt1 large egg1 tsp vanilla extract1 tsp almond extract2 1/4 cups all purpose flour (293g)InstructionsPreheat oven to 350F. Cream butter, salt, and sugar together in a stand mixer or with an electric whisk. Add the egg, almond extract, and vanilla until combined then scrape down the bowl. If tinting the dough you should mix the food coloring in now then add the flour and mix until combined.Fill your cookie press and choose a pattern then press cookies onto an unlined and ungreased baking sheet. You can decorate with sprinkles before or after baking see notes. Bake at 350F for about 8 minutes or until the bottoms are JUST starting to turn golden brown.https://www.buzzsprout.com/admin/2251895/episodes/14150889-winter-solstice-yule-traditionsSupport the show

Jeff is a Chef, co-host of The Kitchen on Food Network and he has a delicious food company called  Mauro Provisions.The Sloppy LoServes 3 hungry Mauros, with some for leftovers2 lbs ground turkey or ground sirloin¼ teaspoon baking soda2 teaspoons olive oil½ yellow onion – diced2 small carrots – grated2 stalks of celery, small diced1 cup ketchup2- 8 oz cans of tomato sauce1 tablespoon brown sugar2 tablespoons apple cider vinegar Salt and pepper8 whole wheat buns – buttered and griddledBread and butter pickles1. Mix ground turkey or sirloin with ¼ teaspoon of baking soda and let it sit for 10-15 minutes. This makes the meat extra tender and retains its juices! 2. Heat a large skillet to medium heat and add 1 teaspoon of oil. Add the turkey or beef to the pan and cook until brown and no longer pink, breaking it up as it cooks. Remove the meat to a plate or bowl and then add the remaining teaspoon of oil to the pan. 3. Add the onion, carrot and celery to the pan and sauté until translucent, about 10 minutes. Add the turkey back in the skillet along with the ketchup, tomato sauce, brown sugar, apple cider vinegar, salt and pepper. Simmer until thickened, about 15 minutes. 4. Scoop Sloppy Lo onto a bun and top with pickles. Serve with 14 napkins, preferably near a bath tub. *******Follow Clean Plate Club on Instagram.Tag your meal on social media: #CleanPlateClubPodFollow Kappy on Instagram and TwitterExecutive Producer/Host: Andrew “Kappy” KaplanCo-Executive Producer: Ian CohenProducer/Editor: Joel YeatonProducer: Shant PetrossianDigital/Social Media Producers: Red Summit Productions (Harrison Sims)Kid Voices: Leo + Ella KaplanMusic & Sound: Jeffrey Goldford and the LikemindsEducational Consultant: Barbara JohnsonAlbum Artwork: Dave BogartClean Plate Club is a production of Beyond the Plate.

The relationship between the Taliban and Pakistan is complex and multifaceted, characterized by historical, strategic, and ideological dimensions. The Taliban emerged in the early 1990s in the midst of Afghanistan's civil war following the withdrawal of Soviet forces. While the Taliban is an Afghan Islamist movement, its origins and rise to power are closely intertwined with Pakistan's intelligence agency, the Inter-Services Intelligence (ISI).Here's a breakdown of the relationship between the Taliban and Pakistan, including how the ISI played a role in its creation:Strategic Interests: Pakistan views Afghanistan through the lens of strategic depth, seeking to ensure a friendly government in Kabul that would provide a buffer against its arch-rival, India. The ISI saw the Taliban as a potential instrument to achieve this goal due to its Pashtun ethnicity (Pashtuns straddle both sides of the Pakistan-Afghanistan border) and its adherence to a strict interpretation of Sunni Islam, which resonated with certain segments of the Afghan population.Support during the Soviet-Afghan War: During the Soviet occupation of Afghanistan (1979-1989), Pakistan, along with the United States and Saudi Arabia, supported Afghan mujahideen groups, including some factions that would later coalesce into the Taliban. The ISI played a key role in channeling funds, weapons, and training to these groups, including individuals who would become influential figures in the Taliban leadership.Formation of the Taliban: In the early 1990s, following the Soviet withdrawal, Afghanistan descended into civil war among various mujahideen factions vying for power. Amid the chaos and instability, the Taliban emerged as a force aiming to restore order and implement their interpretation of Islamic law. Many of the early Taliban leaders had received support, training, and ideological indoctrination in Pakistani madrassas (religious schools) funded by Saudi Arabia and facilitated by the ISI.Direct Support from Pakistan: As the Taliban gained momentum in Afghanistan, Pakistan provided direct support, including military assistance, logistical support, and diplomatic backing. Pakistani military advisors reportedly played a role in training Taliban fighters and providing strategic guidance. Pakistan's support for the Taliban was driven by its desire for a stable and compliant neighbor, as well as its strategic interests in maintaining influence in Afghanistan.Ongoing Relationship: Despite international pressure to sever ties with the Taliban, Pakistan has maintained a complex relationship with the group, balancing its support with efforts to avoid international isolation. The Taliban's resurgence in Afghanistan following the U.S.-led invasion in 2001 further solidified Pakistan's interest in maintaining ties with the group as a potential ally in shaping Afghanistan's future.Accusations of ISI Support: Over the years, there have been persistent allegations of direct ISI support for the Taliban, including providing sanctuary to Taliban leaders on Pakistani soil, facilitating financial and logistical support, and even directing Taliban military operations. While Pakistan denies these allegations, evidence suggests ongoing links and support between elements within the ISI and the Taliban.(commercial at 10:11)to contact me:bobbycapucci@protonmail.comsource:Tensions high after Pakistan launches cross-border attacks into Afghanistan | Conflict News | Al Jazeera

Send us a textEvan Mulch's journey into Christian patriotism was ignited by his father's battle with cancer and a growing skepticism towards the conventional healthcare system. Join us as Evan, from the United Patriots Alliance, shares how these experiences, alongside insights from G. Edward Griffin, propelled him into advocating for health freedom and natural remedies. Discover how Evan's distrust of the established medical industry and the deep state's influence has shaped his mission to uphold American values, especially in the context of the COVID-19 pandemic. His story is a testament to the power of personal experiences in reshaping our beliefs and actions.Controversy sparks conversation as we scrutinize Governor McMaster's appointment of Dr. Simmer as head of South Carolina's new Department of Public Health. Explore why Republicans and other informed citizens are questioning Dr. Simmer's alignment with CDC directives and his handling of the COVID-19 pandemic. We examine the skepticism surrounding the vaccine and the contentious motives suspected in Dr. Simmer's appointment, all while emphasizing the role of community engagement in aligning healthcare with spiritual and national values. Dive into the goals of the United Patriots Alliance and consider further exploration with the Jackson Family Ministry for deeper insights into the intersection of faith, health, and patriotism.https://www.jacksonfamilyministry.comhttps://bobslone.com/home/podcast-production/

Mulled fruit 250g frozen mixed berries 100g castor sugar 200ml water 2 cloves 1 cinnamon stick, split in half 150ml red wine 4 large pears 4 plumsPlace the berries, sugar, cloves, wine, cinnamon stick and water in a pan and simmer for 5 minutes. Remove the cloves and cinnamon and blend to a smooth sauce and pass through a sieve into another pan. Peel the pears and cut in half through the root. Remove core with a melon baller or teaspoon and place in the berry liquor. Cover with a sheet of parchment and simmer gently for 10 minutes. Cut the plums in half, remove the stone and add to the pan. Simmer until pears and plums are just done. Remove pears and plums and boil the liquor to reduce by half. Return the pears and plums to the pan and allow to cool. Chop into 1cm pieces. You'll have a bit more fruit than you need but it will keep for a couple of weeks in the fridge.Jelly 200ml of cooking liquor 2 leaves gelatine Soak the gelatine in cold water for 10 minutes. Heat the liquor and add the gelatine leaves. Pour into a dish, cool and chill until set. Coconut sponge 225g soft butter 225g castor sugar 4 eggs 200g self raising flour 20g cornflour ½ teaspoon baking powder 1 teaspoon vanilla extract 50g desiccated coconut soaked for 10 minutes in 150ml boiling water Beat the butter and sugar until pale and fluffy. Add the eggs one at a time. Sift the flour, cornflour and baking powder together and fold into the mixture. Add the coconut and vanilla. Pour into a prepared cake tin and bake at 180°c for about 40 minutes or until an inserted skewer comes out clean. Cool Will make a bit more than you need but will keep for a week or freeze the excess. Alternatively use a Madeira sponge. Vanilla custard 3 egg yolks 50g sugar 15g cornflour 250ml whole milk 100ml cream 1 teaspoon vanilla paste or extractWhisk the egg yolks, sugar and cornflour.Scald the milk, cream and vanilla and then pour over the egg mixture. Whisk and return to pan. Stir until the mixture coats the back of a spoon. Pour into a bowl and cover the surface with cling. Cool and then chill. Alternatively buy ready made custard. Orange and cinnamon cream 500ml double cream Zest and juice 1 orange 1 teaspoon cinnamon 1 tablespoon icing sugar Boil the orange juice, zest and cinnamon together until only a tablespoon of liquid remains. Cool. Whisk the cream and fold in the sugar and orange mixture. To Assemble – Fruit liqueur Edible gold glitter Cut the sponge into 1cm dice and place in the bottom of 6 individual trifle bowls or one big one. Drizzle over some fruit liqueur. Spoon over some of the fruit. Cut the jelly into cubes and spoon over the fruit. Top with custard. Pipe the cream over the top and spray with edible gold glitter.

What comes to mind when you hear the word cozy? Wooly socks? Soft blankets? Roaring fireplace? Have you ever considered that coziness might actually run deeper than candles and cocoa? In this episode, we'll look at coziness as a means of self-discovery and self-love. We'll explore how identifying your specific brand of cozy, can actually deepen your practice and bring greater levels of contentment and pleasure to your days. As you listen to the rain pouring down, grab a hot drink and ponder how to infuse more coziness into your life. What am I reading?The Full Moon Coffee Shop by Mai Mochizuki and Jesse Kirkwood (translator)Cozy: The Art of Arranging Yourself in the World by Isabel Gillies What's playing on repeat?Christmas (Baby Please Come Home) by U2What's for dinner? Classic Minestrone SoupIngredients:1 tablespoon olive oil1 small yellow onion, diced¾ cup carrots, diced2 sticks celery, diced4 cloves garlic, minced4 tablespoons tomato paste5 cups vegetable broth15 oz. crushed tomatoes14.5 oz. diced tomatoes, undrained1 teaspoon Worcestershire sauce1 teaspoon hot sauce15 oz. red kidney beans, drained15 oz. can cannellini beans, drained1 ½ cups zucchini, diced. About 8 oz.1 cup green beans, fresh or frozen3/4 cup ditalini pasta, see notesSalt/pepperParmesan Cheese, grated1 teaspoon dried parsley1 tsp oregano1 tsp basil1 tsp mustard powder1 pinch red pepper flakes, optionalInstructions:Heat olive oil in a large soup pot over medium heat. Add the diced onions, carrots, and celeryand soften for 5 minutes.Add the garlic, tomato paste, and seasonings. Cook for 2 minutes.Add the broth, crushed tomatoes, diced tomatoes, Worcestershire sauce, and hot sauce. Bring to a boil, then reduce to a simmer.Add the red/white beans, zucchini, and green beans.Simmer gently, uncovered, for 15-20 minutes. After simmering, taste and season with salt/pepper if desired.Meanwhile, boil water for the pasta. Once a boil is reached, stir in ½ tbsp. salt. Add the pasta and cook to al dente according to package instructions. Drain and transfer to serving bowls.Ladle the soup over the pasta and serve with Parmesan cheese. https://pin.it/3Hj7ei9uFSnickerdoodle CobblerIngredients:1/3 cup unsalted butter melted3/4 cup whole milk2 teaspoons vanilla extract 1 1/2 cups sugar1 1/2 cups flour2 1/4 teaspoons baking powder3/4 teaspoon salt2 teaspoons cinnamon1 1/2 cups brown sugar packed1 1/2 cups hot waterTopping:1/4 cup sugar1/2 teaspoon cinnamonInstructions:Preheat oven to 350°F. Spread melted butter in a 9×13 baking pan.Whisk milk, vanilla, and sugar in a large bowl. Add flour, baking powder, salt, and cinnamon; whisk until just combined.Spoon batter over butter, careful not to mix. Sprinkle brown sugar over batter.Gently pour hot water over the batter and sugar.Bake for 30-35 minutes until golden brown and mostly set.Mix topping sugar and cinnamon; sprinkle over hot cobbler.Let cool slightly before serving.Support the show

This is the moment when adult Huhu Beetles emerge from their rotting logs. If you are nearby a forest (especially a pine forest) you will be familiar with the sharp collision noises on your kitchen window when preparing dinner. Those huhu beetles fly towards the light and crash audibly. They've spent a few years as huhu grubs in dead wood, where they help with the decomposition – ashes to ashes, dust to dust! The grubs, of course, are a famous New Zealand delicacy: massive bits of protein can be quickly fried in a pan with a bit of salt and pepper (or even other fancy condiments). Just be prepared to prick a few holes in the body of this massive grub so that you won't get any exploding internal body segments! Happened to me – just look at my kitchen ceiling! Some kids would be keen to help you out in the kitchen – it's practical curricular topic to discuss the necessary search for alternative proteins in our country. Talking about alternative proteins: Slugs and Snails are a real pest in the garden at this time of the year – moisture and new plant growth encourages them, and eggshell barriers don't work at all Control measures that work: Weed control will expose them to predators (thrushes). Give your local song thrush (which might be nesting in or near your garden) an “anvil” to smack the shells of snails on – a large flat (decorative!) rock is perfect. Using Bait pellets in a pottle dug into soil. A take-away container with lid on and bait inside, with holes cut in the side of the container to let slugs and snails in but prevent dogs and cats from getting at the bait. An alternative version is to use some off cuts (15-30 cm long) of plastic wastepipe with a diameter of 50 to 75mm, which allows access to slugs and snails, but not to birds. Put some bait in the pipes and anchor them down with a heavy brick. They also love to hide in half grapefruit skins (upside-down). Encourage Carabid beetles (Ground beetles) – they often feed on slugs and snail juveniles and eggs. “Hunt-and-kill evening” with the kids (at full moon?) – always a good excursion after dinner. Grab a headlight torch and a bucket to collect them in… night sleuthing! Remember: these hermaphrodites can produce a few hundred eggs each, so reducing populations now makes good sense. Trapping under cloth, planks, and other artificial cover. Slugs and snails love that cover as it increases relative humidity and stops them from drying out. Around the wooden outside of raised beds, put a strip of copper foil, almost all the way around, plus a sizeable 6 Volt battery providing power to both ends of the copper strip. This creates a nice current that they are reluctant to cross, and it protects your vegies/seedlings. But... why not eat them? In France, the brown garden snail (originally from North Africa) is the second-preferred species of escargot for human consumption. Collect the fattest ones and eat them! That will make you an invasivore! Escargot - pourquoi pas? Cantareus aspersus is, to us, an exotic species of snail. It is commonly accepted that it was introduced to New Zealand by the French around the early 1860s. The reason for this is really simple: the brown garden snail is highly prized as escargot in the Mediterranean region. In fact, it has always been the preferred back-up for the slightly larger, but closely related vineyard snail (Helix pomatia). Recently I read that European populations of Cantareus have become depleted as a result of non-sustainable over-harvesting of wild specimens. These days the species is the subject of heliciculture, the captive rearing of these delicacies, also known as snail farming. I suppose there may be a few people out there who can set aside the horrific idea of eating invertebrates (quelle horreur!) and who would like to be part of the latest ecological craze of harvesting a truly wonderful resource that yields fat-free, cholesterol-free protein from the comfort of your own back yard. I have tried this recipe many times and demonstrated it on live television with consenting adults (Good Morning show) and absolutely wildly enthusiastic kids (What Now?). Snail control á la Gourmet involves collecting the finest, fittest and fattest garden snails from the threatened garden areas. Put them in big jars and "starve" them for 4 to 5 days on old white bread. This "starving" is an important procedure. As you will undoubtedly remember from experiments, carried out at your primary school's nature table, the snails have a habit of excreting dark, stringy poopy-plops. I think it's time to inform you of the fact that these dark, stringy poopy-plops will have to be evacuated from the snail's gut system before cooking, simply because they taste like… yes, they taste rather bad! White bread will slowly replace the dark excrement, and it improves the taste of the final escargot beyond belief! Put a big pot of water on to boil and chuck all these "starved" snails into the boiling water. Simmer them for about 3 minutes (boil the water first before launching the snails - do not over-cook the snails, for they will turn out tasting like rubber bands!). Take the snails out, leave them to cool off (otherwise you'll burn your hands). Remove the bodies from their long-term residence with eyebrow tweezers or entomological forceps. This is known in the trade as a "forceps delivery". Then fry them for perhaps 4 to 5 minutes in some simple garlic butter. Do not fry too long, because they will turn out like garlic-flavoured rubber bands. Recently, Allyson Gofton made a very helpful suggestion to even further improve the culinary effort of our pest control: "starve" the snails on garlic bread, so that they are automatically marinated while alive! Voilá, this is my recipe for the Bugman's Escargot. You can serve them in their own shells (remember to make a mental note of which snail came from which shell, otherwise fights may break out). In any case I can recommend them with a 1965 Chateau Tahbilk - they go well together Bon Appetit! LISTEN ABOVE See omnystudio.com/listener for privacy information.

The holiday season is amping up. Can you feel the energy heightening and shifting around you? What's your personal energy doing? Maybe you're entering the season with boundless energy or perhaps you're feeling exhausted before it's even started. In this episode, we'll take some time to explore your energetic needs in this moment. Before diving headfirst into holiday activities, take this time to reflect on the resources you have to share this season. Listen to the falling rain and the ringing chimes as you align your energy in time for Yule! What am I reading?The Familiars by Stacey HallsThe Road Back to You: An Enneagram Journey to Self-discovery by Ian Morgan Chron and Suzanne StabileWhat's playing on repeat?True Colors by Cyndi LauperWhat's for dinner?Anti-inflammatory Tumeric Chicken or Turkey SoupNGREDIENTS:Olive Oil Onion & LeekCarrots & Celery Garlic Turmeric Poultry Seasoning Chicken or Vegetable Broth Coconut Milk Chicken or Turkey Thighs or Breasts PeasFresh ParsleyINSTRUCTIONSSauté the Vegetables: In a large pot, heat olive oil over medium. Sauté onions, leeks, carrots, celery, and a pinch of salt until soft and caramelized.Add Aromatics: Stir in chopped garlic, turmeric, and poultry seasoning, cooking until fragrant.Simmer Chicken and Broth: Add chicken broth, coconut milk, and the chicken. Simmer gently until the chicken or turkey cooked through and the vegetables are tender.Shred Chicken: Remove the chicken, shred it with forks, and return it to the pot.Add Final Ingredients: Stir in frozen peas and fresh parsley, letting the peas cook through. Adjust seasoning with salt and pepper.Serve: Garnish with extra parsley and enjoy!Anti-inflammatory Hot Cocoa1 tbsp Cocoa powder1/4 tsp ground ginger1/4 tsp cinnamon 1/8 tsp Turmeric1/2 tsp coconut oil (optional)1 C Non-dairy milk ( I use oat milk) 2 tsp Honey or maple syrup (optional) Directions:1. Heat milk in a saucepan2. While the milk is warming up pour all of the spices into the cup. 3. Pour the milk over the spices and mix wellSupport the show

Less is more, right? The rumors say Buster is going cheap by cutting payroll and the boys are talking about it. They also review the hires Posey has made and what it means for the culture of the team. Who's making the lineup? Computers? Or Bob Melvin?Our new cocktail podcast The Perfect Sip is in full swing even though Giants bats are not. You can find it here: https://the-perfect-sip.captivate.fm/listenSpeaking of cocktails, today Matthew is drinking a Boukman Daiquiri while Ben is drinking mull spiced port. Recipes below.Boukman Daiquiri1 1/2 oz White Rum1/2 oz Cognac3/4 oz Lime Juice3/4 oz Cinnamon SyrupCinnamon Stick for garnishAdd all ingredients to a cocktail shaker with ice. Shake until well-chilled. Double strain into a chilled coupe glass and garnish with a cinnamon stick.Spiced Port Wine1/2 cup sugar1/2 cup mulling spices1 quart water1 750ml bottle of ruby portCombine sugar, water and mulling spices in a pot and bring to a simmer. Simmer for an hour. Lower temperature to low and add ruby port. Filter out spices and serve individually in mugs. (Spike with a shot of vodka to make this an actual cocktail.)This podcast uses the following third-party services for analysis: Chartable - https://chartable.com/privacy

Turmeric essential oil has been a huge part of Sarah's wellness for over a year now. Tune in and learn why, how, and the overall benefits of this powerful essential oil so you can begin to utilize this gem asap.  Turmeric is also know as the essential oil of restoration. Helping to repair us physically, mentally, and emotionally.  Do you have damaged or blocked aspects of yourself you would like help to heal? This episode and essential oil is exactly what you need.  Get your FREE Sample of VMG https://theessentialoilscoop.com/vmgsamples   Want to get essential oils into your home? Connect with whomever introduced you to essential oils, or select one of us to help you get the essential oil tools you need.  Vicki's Link- http://referral.doterra.me/1214454 Sarah's Link- https://referral.doterra.me/107766 Use this promo code for more fun goodies when you order 100pv or more DC249VSCR #doterrapromocode   Scoop of the Day Diffuser Blend 2 Turmeric 4 Green Mandarin 4 Bergamot   Golden Milk Recipe 2 cups milk (dairy or dairy-free) 1 teaspoon ground turmeric 1 drop Turmeric Essential Oil ¼ teaspoon ground cinnamon pinch black pepper 1 tablespoon maple syrup or honey Optional ½ tablespoon coconut oil additional spices or flavors such as ginger, cardamom, or vanilla extract. Instructions: Add all ingredients to a saucepan over medium heat and bring to a simmer. Simmer for 10 minutes to let the flavors meld.     Turmeric Tea Ingredients 1 cup coconut milk 1 cup water 1 tablespoon honey 1 tablespoon butter (or ghee) 1-2 drops Turmeric oil Turmeric spice for garnish Instructions Heat coconut milk and water in a saucepan on low for three to four minutes. Add butter, honey, and Turmeric essential oil and stir until butter melts and ingredients combine. Pour into mugs and add a pinch of turmeric powder as an optional garnish. Serve hot.   Hi friends, don't forget to leave us a review, your feedback is always welcome, and helps this podcast reach more ears.  Join us in our New Facebook Community! Connect on Instagram  We upload a brand new episode every Tuesday and Thursday!   Join our step challenge: https://theessentialoilscoop.com/stepchallenge   Want to learn more about us? theessentialoilscoop.com   Remember to like, share, and subscribe to our podcast so you will be notified every time we upload a brand new episode.  Leave us a review as well, your feedback is always welcome.  Also opt-in to our newsletter at theessentialoilscoop.com/news If you have any questions or have subject ideas you would like us to cover please email us at theessentialoilscoop@gmail.com   Tag us on socials using #theessentialoilscoop   Disclaimer:  Welcome to The Essential Oil Scoop Podcast. We want to remind our listeners that the information provided in this podcast is for educational purposes only and should not be considered as a substitute for professional medical advice, diagnosis, or treatment. The use of essential oils is a personal choice and should be done at your own risk. We are not medical professionals and cannot diagnose, treat, or prescribe any medical condition. Please consult with a qualified healthcare provider before using any essential oils or making changes to your healthcare routine. Any information or opinions expressed in this podcast are those of the hosts and guests and do not necessarily reflect the views of any particular organization. Thank you for listening.  

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

Tomato, Garlic, Basil, Simmer. This week we read beloved actor-turned-food journalist Stanley Tucci's new book "What I Ate in One Year: (and related thoughts)." Join us at the market as we select the perfect ingredients to pair with this delicious diary—including his possibly open marriage to Emily Blunt's sister, dining with King Charles, bad Italian food in Italy, discovering tequila with Blake Lively, under-seared scallops, parenting toddlers at 60, shopping for a group vacation, loving hotels, and how to make the perfect meal with only onions. Mangia!Support the show: https://www.patreon.com/cbcthepodSee omnystudio.com/listener for privacy information.

Having a toddler is very demanding of your time and attention. This week on the podcast we'll talk to two moms that are very aware of that fact. First, a mom in Portland has a son that won't let her and her husband have a conversation without him interrupting. Then, a mom in Georgia has a question on discipline and simmer time. What do these two issues have in common? The path to answers is by finding out their design! Learn more about your ad choices. Visit megaphone.fm/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

When Nisha Vora went vegan at the age of 28, she thought her lifelong love affair with food was coming to an end. But after discovering that smoothies and acai bowls did not count as meals, her hunger pushed her to become a much better cook. Now, her latest cookbook, Big Vegan Flavor, is a bestseller. She joins us to discuss how to make flavorful plant-based recipes -- and take listener calls.Here's a recipe from the cookbook:Sticky Coconut Milk–Braised TofuServes 3 to 4 | GFO, NFAs much as I love crispy tofu, I may love this braised tofu even more. Here, squares of tofu are pan-fried until golden and crispy, then braised in a Thai-inspired blend of coconut milk, soy sauce, lemongrass, and spices. Frying the tofu first makes the perfect porous surface for the deeply savory and slightly sweet braising liquid to seep into, creating that spongy and chewy yet tender texture found in Chinese restaurant tofu dishes.Tip: To serve a crowd, double the tofu and braising liquid. Fry the tofu in two batches; after frying the first batch, start simmering the liquid in a 3-quart (2.8 L) saucepan, then follow the recipe as written.Big-Flavor Meals: Serve over a bed of jasmine white rice or brown rice, along with blanched or stir-fried green beans, bok choy, or broccolini.1 (14-ounce/400 g) block extra-firm tofu, drainedKosher salt3 tablespoons neutral-flavored oil of choiceBraising Liquid1 tablespoon coriander seeds1 (13.5-ounce/400 ml) can full-fat coconut milk1/2 cup (140 g) soy sauce or tamari (use tamari for GF)1/4 cup (84 g) agave nectar (or organic brown sugar or cane sugar)2 lemongrass stalks, minced (see page 472 for prep tips)1-inch (2.5 cm) piece fresh ginger, thinly sliced (peel on okay)4 large garlic cloves, smashed1 to 3 Thai chiles (or 1 serrano pepper), stemmed and sliced in half vertically (use 3 chiles for spicy!; omit for mild heat)1/4 teaspoon ground white pepper1 (2-inch) cinnamon stickFor ServingCooked white or brown riceRoasted black or white sesame seeds1 handful chopped cilantro or Thai basil (optional)1. Wrap the tofu in a thin dish towel or a few paper towels and press for 10 to 15 minutes (see page 265).2. Slice the tofu in half vertically, then flip each slab around and slice crosswise into squares about 1/2-inch (1 to 1.5 cm) thick. Arrange the tofu in a single layer on a cutting board. Gently press down on the squares with a towel to release more water. Sprinkle the tofu with a couple of pinches of salt. Line a large plate with a few paper towels.3. Heat a 12-inch (30 cm) nonstick skillet over medium-high heat for 2 minutes, then add the oil and heat for 30 seconds. Carefully add the tofu, arranging it in a single layer. Move the tofu around in the oil to evenly coat it and cook until golden brown on the bottom, 5 to 7 minutes. Use a thin spatula to flip and cook until the other side is also golden brown, 4 to 5 minutes.4. While the tofu cooks, make the braising liquid. Use the back of a large knife or a sturdy mug to roughly crush the coriander seeds. Or you can use a mortar and pestle or pulse once in a spice grinder.5. In a medium (2-quart/2 L) heavy-bottomed saucepan, combine the coconut milk, soy sauce, agave, lemongrass, ginger, garlic, chiles (if using), roughly crushed coriander, white pepper, and cinnamon. Bring to a boil, stirring occasionally, then reduce the heat and simmer for 7 to 8 minutes. It should be very flavorful and quite salty.6. Add the fried tofu to the braising liquid and stir to coat. A few pieces of tofu will peek up above the liquid, but that's okay. Simmer gently, stirring occasionally, until the tofu is almost wrinkly and the liquid has thickened into a sauce that sticks to the tofu, about 35 minutes. 7. Remove from the heat and let cool briefly; discard the cinnamon stick. Serve over rice, pour a little braising liquid on top of the rice (not a lot, as it's quite potent), and garnish with sesame seeds and herbs.

Comedy couple Chad Daniels and Kelsey Cook stop by the kitchen to chat about peanuts and podcasts while I make a killer pretzel potpie. Kelsey's got some breaking news that changes everything and we also talk a LOT about ball sacks. Follow Chad Daniels: https://www.instagram.com/thatchaddaniels Follow Kelsey Cook: https://www.instagram.com/kelseycookcomedy This episode is brought to you by Talkspace. Get $80 off your first month with promo code SPACE80 at https://talkspace.com/burning SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For 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 PRETZEL POT PIE Ingredients: * 2 TBS unsalted butter * 1 medium yellow onion, chopped * 3 medium carrots, chopped * 2 stalks celery, chopped * ¼ cup all-purpose flour * 2 ½ cups chicken broth * Kosher salt * 2 cups shredded cooked chicken * ½ cup frozen peas, thawed and drained * 2 TBS chopped fresh parsley * ½ cup baking soda * 1 ½ pounds refrigerated pizza dough room temp * 1 large egg * ½ tsp pretzel salt * Pie crust Steps: 1. Preheat oven to 350 degrees 2. Place pie crust into pie pan 3. Melt butter in pan and add onion. Stir in celery and carrots. Add flour, stirring to coat veggies. Add broth and salt and pepper. Simmer until thick. 4. Stir in chicken, peas and parsley then add mixture to pie pan 5. Put baking soda, 2 tsp kosher salt, and 8 cups of water in a pot and bring to a boil 6. Form pretzels with Pizza dough 7. Cook pretzels in water for 30 seconds, flip and cook another 30 seconds 8. Arrange pretzels on top of pie mixture. Whisk together egg and 1 tbs water in a bowl then brush onto pretzels, sprinkle with pretzel salt 9. Bake for 45 minutes Learn more about your ad choices. Visit megaphone.fm/adchoices

America is not new to political violence, but the near-assassination of Donald Trump is an attack without comparison in 21st-century politics. How do  process it? What happens next? And how true are the claims, as President Joe Biden put it in the immediate aftermath of the shooting, that “this is not who we are?” For this bonus episode of Radio Atlantic, guest host Adam Harris speaks with staff writer Anne Applebaum and executive editor Adrienne LaFrance. Both have written and reported extensively about political violence in America and abroad. Get more from your favorite Atlantic voices when you subscribe. You'll enjoy unlimited access to Pulitzer-winning journalism, from clear-eyed analysis and insight on breaking news to fascinating explorations of our world. Subscribe today at TheAtlantic.com/podsub. Learn more about your ad choices. Visit megaphone.fm/adchoices

All four members of Papa Roach swing by the kitchen to reminisce about when we were in Australia together… and I make ‘em a meal to help bring back the memories of Down Under. We chat about touring with the Red Hot Chili Peppers, getting sober, bus-life, and of course – music. Plus, I get a private, impromptu concert like no-one's ever heard. Follow Papa Roach: https://www.instagram.com/paparoach SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For 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 MEAT PIE AND OYSTERS KILPATRICK Oysters Kilpatrick: Ingredients: 1 TBS Worcestershire Sauce ¼ Balsamic Vinegar 2 TBS unsalted butter 1-2 Dashes Tabasco Sauce 2 Slices Bacon 12 shucked Oysters Steps: 1. Heat and combine Worcestershire sauce, vinegar, butter and tobacco 2. Cook Bacon slices 3. Set oysters in pan, top with sauce and bacon, broil for 1 minute Meat Pie: Ingredients: 1 medium onion 1.5 LBS ground beef 1 1/4c water 2 ½ tsp superior touch better than bouillon beef base 1/3 c ketchup 1 Tbsp Worcestershire sauce 1 tsp oregano ¼ tsp garlic powder ¼ c flour ¼ c water 1 sheet Pillsbury pie sheet 1 sheet puff pastry 1 egg Steps: 1. Cook and combine onion and meat 2. Dissolve bouillon in 1 cup water, add ketchup, sauce and seasonings and bring to boil. Simmer for 15 minutes. Add in flour and bring to boil once again. 3. Spoon meat and sauce into pie sheet 4. Top with puff pastry and bake at 375 for 35-40 minutes Learn more about your ad choices. Visit megaphone.fm/adchoices