Podcasts about simmer

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

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

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

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

Fiserv recently unveiled a new point of sale system designed to serve “upper market restaurants,” or restaurants that do more than $1 million in processing volume annually, according to Fiserv head of restaurants, Krystle Mobayeni. Krystle, also the co-founder and CEO of BentoBox, a restaurant technology company acquired by Fiserv in 2021, joins The Simmer to talk reservations, point of sale systems, and what Fiserv's brand new POS, dubbed Clover Hospitality, offers restaurants. 

India vs. US: Trade Tensions Heat UpIndia is ready to hit back with $1.91 billion in tariffs on key US goods—like almonds, petrochemicals, and medical devices—if steel and aluminium duties aren't withdrawn by June 8. The trigger? Trump's extension of safeguard duties. Commerce Minister Piyush Goyal heads to Washington on May 16 to try and broker a deal. With $7.6B in exports on the line and a 90-day tariff pause set to expire on July 8, India's playing hardball while still betting on a Free Trade Agreement. Airtel's Q4 Rings Loud Bharti Airtel posted a stunning 432% jump in Q4FY25 net profit at ₹11,022 crore, riding high on tariff hikes and a one-time tax gain. Revenue rose 27% to ₹47,876 crore, while ARPU hit ₹245. With 590.5 million users, the company also sealed a satellite internet pact with Elon Musk's Starlink. A ₹16/share final dividend caps off a blockbuster year. Tata's Mixed Drive Tata Motors saw Q4 profit drop 51% YoY to ₹8,470 crore, but FY25 revenue hit a record ₹4.39 lakh crore. JLR's PBT soared to a decade-high £2.5 billion, and Tata's EV arm turned EBITDA positive. Challenges persist in passenger vehicles, but the company remains debt-free and optimistic. A ₹6 dividend and a key Investor Day on June 16 are on the radar. Hero's Global EV Push Hero MotoCorp's FY25 net profit rose 16% to ₹4,610 crore. Exports jumped 44%, and EV sales rocketed 175%, with its Vida brand doubling market share. But rivals like Honda and TVS are growing faster. Hero plans European expansion and is betting big on EVs and new three-wheeler plays via Euler Motors. Cipla Steady Amid Policy Storm Cipla shrugged off US pharma tariff fears and posted a 30% jump in Q4 profit to ₹1,222 crore. FY25 revenue grew 8% to ₹27,548 crore. The US remains key, now forming 29% of revenue, while India remains the long-term play. With GLP-1 drugs like Ozempic going off patent soon, Cipla's gearing up with in-house and partner products for the next leg of growth.

And welcome to the program on your Tuesday afternoon. And look at that. Hey. It's not raining. That's awesome. I was, out walking the dogs this morning, and my neighbor walked out of his, his, garage there. And he goes, oh, look. It's sunny. I said, yeah. Right? I know how you feel, pal. I know how you feel. But don't you worry. We still got that little chance of rain coming in, pretty much for the rest of the week that's gonna be around with us. So there you go. The dogs are actually loving getting outside again. Well, I was thinking last night. I was standing at the window, my kitchen window, eating my supper because I don't know what it is. But I eat breakfast standing up, and I eat dinner standing up. I don't know why. Lunch, I sit down with my wife. That's our big meal of the, of the day is lunch. But for my dinner, I was standing there at the window as I had eaten my salad, and, I got a thought. I got a thought about exactly what they're gonna be doing in Colombia, and it wasn't a good thought either. In fact, I'll tell you, it really is a good thought when I think about Colombia. I don't I don't remember last time I thought about Colombia fondly. It's been a long time, especially when our where our state legislature is concerned. So we know that governor Henry McMaster is real big for whatever reason. We don't know what the reason is, do we, governor McMaster? That he is all for this doctor Simmer to be the head of public health here in South Carolina. He's all for this guy. Even though this guy was all for mask mandates, He was all about the vaccines. He was all about vaccinating children, and we're finding out all of this stuff about the, these so called vaccines. More studies coming out every single day. And here we've got Simmer that was just a complete acolyte of doctor Fauci. He was I mean, in fact, I mean, you might even wanna say that that, Simmer is a Fauci wannabe. So because governor McMaster has somebody to make happy, he appointed doctor Simmer to be the head of public health in South Carolina. Now nobody wants this guy. I haven't talked to a single person. Not one single person said, you know, I think doctor Simmer would be a perfect fit. No. Everybody goes, lord, no. Keep that guy away from there. Get him out. We don't want him. So you had the senate bring it up, and we started talking about it on the program. And I I asked you guys to call your your state senator, and, boy, you did. You called your state senator like nobody's business, and they knew better. They knew better than to confirm this guy for the to be the head of the public health. So they they kinda dropped it. Kinda dropped it. They had a hearing. They had another hearing, and then you heard nothing else about it. Now the word is he never had the votes, so they didn't vote. He didn't have the votes, so they just didn't vote. And then it struck me last night. It struck me last night. Rather than doing what the people of South Carolina want, the governor is gonna do what he wants. He wants simmer because I don't know what favors he's gotta pay off. I don't know who he's gotta make happy, but he wants simmer in that post. So my thought was, you know what governor McMaster is gonna do? He's gonna make an off session appointment because you see the house and the senate, they're they're done for the year. They put in their fifty one days. They're done. We'll see you in January. Governor McMaster is going to appoint doctor Simmer in an off session appointment to be the head of public health here in South Carolina. That is going to happen. Go take that to the bank. That is absolutely gonna happen. And then what's gonna happen once the senate gets back in January? Well, number one, they're either not gonna bring it up. They're just going to well, that's and, basically, that's what's gonna happen. They're gonna get back in session, and they're just gonna let Simmer stay as the head of public health. That's it. Now I can imagine what ...

And welcome to the program on your Tuesday afternoon. And and look at that. Hey. It's not raining. That's awesome. I was, out, walking the dogs this morning, and my neighbor walked out of his, his, garage there. And he goes, oh, look. It's sunny. I said, yeah. Right? I know how you feel, pal. I know how you feel. But don't you worry. We still got that little chance of rain coming in, pretty much for the rest of the week that's gonna be around with us. So there you go. The dogs are actually loving getting outside again. Well, I was thinking last night. I was standing at the window, my kitchen window, eating my supper because I don't know what it is. But I eat breakfast standing up, and I eat dinner standing up. I don't know why. Lunch, I sit down with my wife. That's our big meal of the, of the day is lunch. But for my dinner, I was standing there at the window as I'd eaten my salad, and, I got a thought. I got a thought about exactly what they're gonna be doing in Colombia, and it wasn't a good thought either. In fact, I'll tell you, it really is a good thought when I think about Colombia. I don't I don't remember last time I thought about Columbia fondly. It's been a long time, especially when our where our state legislature is concerned. So we know that governor Henry McMaster is real big for whatever reason. We don't know what the reason is, do we, governor McMaster? That he is all for this doctor Simmer to be the head of public health here in South Carolina. He's all for this guy. Even though this guy was all for mask mandates, he was all about the vaccines. He was all about vaccinating children, and we're finding out all of this stuff about the, these so called vaccines. More studies coming out every single day. And here we've got Simmer that was just a complete acolyte of doctor Fauci. He was I mean, in fact, I mean, you might even wanna say that that, Simmer is a Fauci wannabe. So because governor McMaster has somebody to make happy, he appointed doctor Simmer to be the head of public health in South Carolina. Now nobody wants this guy. I haven't talked to a single person. Not one single person said, you know, I think doctor Simmer would be a perfect fit. No. Everybody goes, lord, no. Keep that guy away from there. Get him out. We don't want him. So you had the senate bring it up. And we started talking about it on the program, and I I asked you guys to call your your state senator, and, boy, you did. You called your state senator like nobody's business, and they knew better. They knew better than to confirm this guy for the to be the head of the public health. So they they kinda dropped it. Kinda dropped it. They had a hearing. They had another hearing, and then you heard nothing else about it. Now the word is he never had the votes, so they didn't vote. He didn't have the votes, so they just didn't vote. And then it struck me last night. It struck me last night. Rather than doing what the people of South Carolina want, the governor is gonna do what he wants. He wants simmer because I don't know what favors he's gotta pay off. I don't know who he's gotta make happy, but he wants simmer in that post. So my thought was, you know what governor McMaster is gonna do? He's gonna make an off session appointment because you see the house and the senate, they're they're done for the year. They put in their fifty one days. They're done. We'll see you in January. Governor McMaster is going to appoint doctor Simmer in an off session appointment to be the head of public health here in South Carolina. That is going to happen. Go take that to the bank. That is absolutely gonna happen. And then what's gonna happen once the senate gets back in January? Well, number one, they're either not gonna bring it up. They're just going to well, that's and, basically, that's what's gonna happen. They're gonna get back in session, and they're just gonna let Simmer stay as the head of public health. That's it. Now I can imagine w ...

Autumn veggie soup with lemon garlic bread Cook time: 30 minutes Prep time: 15 Serves: 6 2 tbsp sunflower oil 1 medium onion, chopped 4 cloves garlic, peeled and smashed 3 carrots, peeled and diced 1 cup chopped celery 4 bay leaves 400gm can whole peeled tomatoes 400gm can cannellini beans, drained 1 ltr water & 1 stock cube ½ tsp toasted fennel seeds 5 large spinach leaves, destalked and roughly chopped 1/2 cup kalamata olives Old parmesan rind if you have one Lemon garlic bread 6 ciabatta rolls 150 gm unsalted butter 4 tbsp chopped parsley 3 cloves garlic, crushed Zest and juice of one small lemon Flaky salt and pepper Heat the oil in a large soup pot or casserole. Add chopped onion and garlic and sauté until translucent. Add carrot, celery and bay leaves. Continues to sauté for another minute before adding in the tomatoes, drained beans, fennel seeds, water, stock cube and Parmesan rind. Simmer for 20 minutes before adding olives when you want to serve. Super fast and really easy. Whilst your waiting, make up the butter. Turn the oven on to 180*c Combine the soft butter to the rest of the ingredient and season with flaky salt and pepper. Make a couple of cuts in the top of the rolls and fill with butter. You can choose to wrap the rolls in tin foil or simply place onto a baking tray and bake for 10 minutes Serve soup with warmed lemon garlic rolls. LISTEN ABOVESee omnystudio.com/listener for privacy information.

There are many questions that we ask ourselves throughout our lives—one of which is "do games need remakes?". This week, Aaron and Gerry are joined by Joe (formerly of Mega Boobs) to not only answer that question, but also to chat about some good remakes, some bad remakes, and ones that were totally unecessary. Plop them buds into your ears and get ready to rumble. 

Ben and Brent continue their breakdown of Game 2 of the "Battle of Ontario". The hosts talk about the unknown territory for the Maple Leafs up 2-0 in the series and if Toronto has what it takes to close it out early. B&B check in with former NHLer, now Sportsnet broadcaster, Craig Simpson, who is on the call of the series. Simmer weighs in on why this year feels different for the Blue & White and how, or what, could change heading into Ottawa for Game 3. The boys also get an outside perspective on the provincial showdown when they welcome on another former NHLer, now NHL Network analyst, Jason Demers (25:05). JD Love tells us what's he's seen from both teams, adjustments that need to be made for it to be a series and what makes Toronto a true contender. He also weighs in on the "Battle of Florida" and the Panthers' Game 1 dominance. 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.

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

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!

i went on a date? here's my story i guess. change is in the air y'all.

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!

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!

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.

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.

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.

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

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

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

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

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