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Florida State pulled off a huge recruiting win for CB Chauncey Kennon, giving the Seminoles one of just three five-stars to commit to Mike Norvell during his time here. It's a reason for celebration and for optimism as we explore what is, what has to be, and what could be if the Seminoles get it figured out on the field in 2025. You can subscribe to On The Bench, X's and Noles, and Beyond The Bench on Apple Podcasts, Google Podcasts and Spotify. As always, five-star reviews and comments on Apple Podcasts are appreciated! Also, you can watch the show on YouTube now. We'll do live streams as well, and you can get notifications on when we're live by subscribing to our YouTube channel. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Everyone has a story. While some have similarities, none are the same. Jordan's life story is one of unique circumstances, high hopes, and the willingness to chase a dream even if everyone else thinks that it's crazy. Check it out! 

This show has been flagged as Explicit by the host. Overview Several years ago I wrote a Bash script to perform a task I need to perform almost every day - find the newest file in a series of files. At this point I was running a camera on a Raspberry Pi which was attached to a window and viewed my back garden. I was taking a picture every 15 minutes, giving them names containing the date and time, and storing them in a directory. It was useful to be able to display the latest picture. Since then, I have found that searching for newest files useful in many contexts: Find the image generated by my random recipe chooser, put in the clipboard and send it to the Telegram channel for my family. Generate a weather report from wttr.in and send it to Matrix. Find the screenshot I just made and put it in the clipboard. Of course, I could just use the same name when writing these various files, rather than accumulating several, but I often want to look back through such collections. If I am concerned about such files accumulating in an unwanted way I write cron scripts which run every day and delete the oldest ones. Original script The first iteration of the script was actually written as a Bash function which was loaded at login time. The function is called newest_matching_file and it takes two arguments: A file glob expression to match the file I am looking for. An optional directory to look for the file. If this is omitted, then the current directory will be used. The first version of this function was a bit awkward since it used a for loop to scan the directory, using the glob pattern to find the file. Since Bash glob pattern searches will return the search pattern when they fail, it was necessary to use the nullglob (see references) option to prevent this, turning it on before the search and off afterwards. This technique was replaced later with a pipeline using the find command. Improved Bash script The version using find is what I will explain here. function newest_matching_file { local glob_pattern=${1-} local dir=${2:-$PWD} # Argument number check if [[ $# -eq 0 || $# -gt 2 ]]; then echo 'Usage: newest_matching_file GLOB_PATTERN [DIR]' >&2 return 1 fi # Check the target directory if [[ ! -d $dir ]]; then echo "Unable to find directory $dir" >&2 return 1 fi local newest_file # shellcheck disable=SC2016 newest_file=$(find "$dir" -maxdepth 1 -name "$glob_pattern" \ -type f -printf "%T@ %p\n" | sort | sed -ne '${s/.\+ //;p}') # Use printf instead of echo in case the file name begins with '-' [[ -n $newest_file ]] && printf '%s\n' "$newest_file" return 0 } The function is in the file newest_matching_file_1.sh , and it's loaded ("sourced", or declared) like this: . newest_matching_file_1.sh The '.' is a short-hand version of the command source . I actually have two versions of this function, with the second one using a regular expression, which the find command is able to search with, but I prefer this one. Explanation The first two lines beginning with local define variables local to the function holding the arguments. The first, glob_pattern is expected to contain something like screenshot_2025-04-*.png . The second will hold the directory to be scanned, or if omitted, will be set to the current directory. Next, an if statement checks that there are the right number of arguments, aborting if not. Note that the echo command writes to STDERR (using '>&2' ), the error channel. Another if statement checks that the target directory actually exists, and aborts if not. Another local variable newest_file is defined. It's good practice not to create global variables in functions since they will "leak" into the calling environment. The variable newest_file is set to the result of a command substitution containing a pipeline: The find command searches the target directory. Using -maxdepth 1 limits the search to the chosen directory and does not descend into sub-directories. The search pattern is defined by -name "$glob_pattern" Using -type f limits the search to files The -printf "%T@ %p\n" argument returns the file's last modification time as the number of seconds since the Unix epoch '%T@' . This is a number which is larger if the file is older. This is followed, after a space, by the full path to the file ( '%p' ), and a newline. The matching file names are sorted. Because each is preceded by a numeric time value, they will be sorted in ascending order of age. Finally sed is used to return the last file in the sorted list with the program '${s/.\+ //;p}' : The use of the -n option ensures that only lines which are explicitly printed will be shown. The sed program looks for the last line (using '$' ). When found the leading numeric time is removed with ' s/.\+ //' and the result is printed (with 'p' ). The end result will either be the path to the newest file or nothing (because there was no match). The expression '[[ -n $newest_file ]]' will be true if $newest_file variable is not empty, and if that is the case, the contents of the variable will be printed on STDOUT, otherwise nothing will be printed. Note that the script returns 1 (false) if there is a failure, and 0 (true) if all is well. A null return is regarded as success. Script update While editing the audio for this show I realised that there is a flaw in the Bash function newest_matching_file . This is in the sed script used to process the output from find . The sed commands used in the script delete all characters up to a space, assuming that this is the only space in the last line. However, if the file name itself contains spaces, this will not work because regular expressions in sed are greedy . What is deleted in this case is everything up to and including the last space. I created a directory called tests and added the following files: 'File 1 with spaces.txt' 'File 2 with spaces.txt' 'File 3 with spaces.txt' I then ran the find command as follows: $ find tests -maxdepth 1 -name 'File*' -type f -printf "%T@ %p\n" | sort | sed -ne '${s/.\+ //;p}' spaces.txt I adjusted the sed call to sed -ne '${s/[^ ]\+ //;p}' . This uses the regular expression: s/[^ ]\+ // This now specifies that what it to be removed is every non-space up to and including the first space. The result is: $ find tests -maxdepth 1 -name 'File*' -type f -printf "%T@ %p\n" | sort | sed -ne '${s/[^ ]\+ //;p}' tests/File 3 with spaces.txt This change has been propagated to the copy on GitLab . Usage This function is designed to be used in commands or other scripts. For example, I have an alias defined as follows: alias copy_screenshot="xclip -selection clipboard -t image/png -i \$(newest_matching_file 'Screenshot_*.png' ~/Pictures/Screenshots/)" This uses xclip to load the latest screenshot into the clipboard, so I can paste it into a social media client for example. Perl alternative During the history of this family of scripts I wrote a Perl version. This was originally because the Bash function gave problems when run under the Bourne shell, and I was using pdmenu a lot which internally runs scripts under that shell. #!/usr/bin/env perl use v5.40; use open ':std', ':encoding(UTF-8)'; # Make all IO UTF-8 use Cwd; use File::Find::Rule; # # Script name # ( my $PROG = $0 ) =~ s|.*/||mx; # # Use a regular expression rather than a glob pattern # my $regex = shift; # # Get the directory to search, defaulting to the current one # my $dir = shift // getcwd(); # # Have to have the regular expression # die "Usage: $PROG regex [DIR]\n" unless $regex; # # Collect all the files in the target directory without recursing. Include the # path and let the caller remove it if they want. # my @files = File::Find::Rule->file() ->name(qr/$regex/) ->maxdepth(1) ->in($dir); die "Unsuccessful search\n" unless @files; # # Sort the files by ascending modification time, youngest first # @files = sort {-M($a) -M($b)} @files; # # Report the one which sorted first # say $files[0]; exit; Explanation This is fairly straightforward Perl script, run out of an executable file with a shebang line at the start indicating what is to be used to run it - perl . The preamble defines the Perl version to use, and indicates that UTF-8 (character sets like Unicode) will be acceptable for reading and writing. Two modules are required: Cwd : provides functions for determining the pathname of the current working directory. File::Find::Rule : provides tools for searching the file system (similar to the find command, but with more features). Next the variable $PROG is set to the name under which the script has been invoked. This is useful when giving a brief summary of usage. The first argument is then collected (with shift ) and placed into the variable $regex . The second argument is optional, but if omitted, is set to the current working directory. We see the use of shift again, but if this returns nothing (is undefined), the '//' operator invokes the getcwd() function to get the current working directory. If the $regex variable is not defined, then die is called to terminate the script with an error message. The search itself is invoked using File::Find::Rule and the results are added to the array @files . The multi-line call shows several methods being called in a "chain" to define the rules and invoke the search: file() : sets up a file search name(qr/$regex/) : a rule which applies a regular expression match to each file name, rejecting any that do not match maxdepth(1) : a rule which prevents the search from descending below the top level into sub-directories in($dir) : defines the directory to search (and also begins the search) If the search returns no files (the array is empty), the script ends with an error message. Otherwise the @files array is sorted. This is done by comparing modification times of the files, with the array being reordered such that the "youngest" (newest) file is sorted first. The operator checks if the value of the left operand is greater than the value of the right operand, and if yes then the condition becomes true. This operator is most useful in the Perl sort function. Finally, the newest file is reported. Usage This script can be used in almost the same way as the Bash variant. The difference is that the pattern used to match files is a Perl regular expression. I keep this script in my ~/bin directory, so it can be invoked just by typing its name. I also maintain a symlink called nmf to save typing! The above example, using the Perl version, would be: alias copy_screenshot="xclip -selection clipboard -t image/png -i \$(nmf 'Screenshot_.*\.png' ~/Pictures/Screenshots/)" In regular expressions '.*' means "any character zero or more times". The '.' in '.png' is escaped because we need an actual dot character. Conclusion The approach in both cases is fairly simple. Files matching a pattern are accumulated, in the Bash case including the modification time. The files are sorted by modification time and the one with the lowest time is the answer. The Bash version has to remove the modification time before printing. This algorithm could be written in many ways. I will probably try rewriting it in other languages in the future, to see which one I think is best. References Glob expansion: Wikipedia article on glob patterns HPR shows covering glob expansion: Finishing off the subject of expansion in Bash (part 1) Finishing off the subject of expansion in Bash (part 2) GitLab repository holding these files: hprmisc - Miscellaneous scripts, notes, etc pertaining to HPR episodes which I have contributed Provide feedback on this episode.

Daniel has a new segment and we need your help titling it. We're less than one week out from my surgery and I'm playing a dangerous game. I'm being eaten alive by mosquitos and I'm also singing my own praises. Sort of. I've come up with a zillion dollar idea and Daniel shares his father's zillion dollar idea. Plus Daniel's planning all the plastic surgery he's going to get. Get yourself some new ARIYNBF merch here: https://alison-rosen-shop.fourthwall.com/ Subscribe to my Substack: http://alisonrosen.substack.com Podcast Palz Product Picks: https://www.amazon.com/shop/alisonrosen/list/2CS1QRYTRP6ER?ref_=cm_sw_r_cp_ud_aipsflist_aipsfalisonrosen_0K0AJFYP84PF1Z61QW2H Products I Use/Recommend/Love: http://amazon.com/shop/alisonrosen Check us out on Patreon: http://patreon.com/alisonrosen   Buy Alison's Fifth Anniversary Edition Book (with new material): Tropical Attire Encouraged (and Other Phrases That Scare Me) https://amzn.to/2JuOqcd You probably need to buy the HGFY ringtone! https://www.alisonrosen.com/store/ Try Amazon Prime Free 30 Day Trial

Send us a textHello! We hope you're having a good summer. Things have been crazy, and we just wanted to pop in from our summer break and leave you all a little love. On July 4th, we donated $500 in the name of (Sort of) The Story to the American Civil Liberties Union. We love you, no matter where you're from. Janey's Sources - The Wife Who Could Remove Her Head (from Episode 33)"The Sister Who Ate Her Brothers and Other Gruesome Tales" by Jen Campbell (Illustrated by Adam de Souza)  Latin American Folktales: Stories from Hispanic and Indian Traditions by John Bierhorst  History of The Pipils  Max's Sources - Ix Chel (from Episode 13)"Who Was the Mayan Goddess Ixchel?"  "Ixchel Mayan Goddess"  "A Legend of One Goddess" "Ix Chel" from Gods and Goddesses  "IxChel and the Dragonflies" from Tres Cuentos Literary Podcast  "The Moon in the Well: Wisdom Tales to Transform Your Life, Family, and Community" by Erica Helen Meade  "The Mayan Pantheon: The Many Gods of the Maya" by Joshua J. Mark for World History Encyclopedia ADDITIONAL Sources - “Support for immigrant families targeted for deportation” from Immigrants Rising  KNOW YOUR RIGHTS: Tools from the Immigrant Legal Resource Center  “I Have Rights” Red cards from ILRC  (PRINT THESE)Immigrants' Rights | American Civil Liberties Union  Support the showCheck out our books (and support local bookstores!) on our Bookshop.org affiliate account!Starting your own podcast with your very cool best friend? Try hosting on Buzzsprout (and get a $20 Amazon gift card!)Want more??Visit our website!Join our Patreon!Shop the merch at TeePublic!If you liked these stories, let us know on our various socials!InstagramTiktokGoodreadsAnd email us at sortofthestory@gmail.com

It's never pretty when you need pest control. Richard Stearns of Miche Pest Control knows this and always offers to help Nestor sort out the science and safe modern means of never having ants and spiders (or worse) and realizing that the word "termites" means you need to act right away. And don't get us started on the mosquitoes... The post Pest control expert Richard Stearns of Miche helps Nestor sort out science and safe modern means of never having ants and termites first appeared on Baltimore Positive WNST.

Note: "Act 1" was a separate published audio podcast.*Get a FREE 7 day trial to Patreon to "try it out."*Watch the show live, daily at 8AM EST on Twitch! Please click here to follow the page.Email the show on the Shoreliners Striping inbox: eric@ericzaneshow.comTopics:*Hard Livin' Line moron wanders into sewage retention pond; hillbilly sister says it's not his fault*Local dork sets record for holes of golf played in a day.*Dirty Donut shit in the hallway incident update*Keith Urban hangs up on Australian radio show for question about wife Nicole Kidman's on screen love scenes.*Peruvian waste water treatment plant workers find influencer's remains that had been flushed down toilet.*Asshole of the DaySponsors:Adam Casari Realty, Impact Power Sports, Frank Fuss / My Policy Shop Insurance, Kings Room Barbershop, The Mario Flores Lakeshore Team of VanDyk Mortgage, Shoreliners Striping, Ervines Auto Repair Grand Rapids Hybrid & EV, TC PaintballInterested in advertising? Email eric@ericzaneshow.com and let me design a marketing plan for you.Contact: Shoreliners Striping inbox eric@ericzaneshow.comDiscord LinkEZSP TikTokSubscribe to my YouTube channelHire me on Cameo!Tshirts available herePlease subscribe, rate & write a review on Apple Podcastspatreon.com/ericzaneInstagram: ericzaneshowTwitterSupport this podcast at — https://redcircle.com/the-eric-zane-show-podcast/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Note: "Act 2" will be a separate published audio podcast.*Check out EZ's morning radio show "The InZane Asylum Q100 Michigan with Eric Zane" Click here*Get a FREE 7 day trial to Patreon to "try it out."*Watch the show live, daily at 8AM EST on Twitch! Please click here to follow the page.Email the show on the Shoreliners Striping inbox: eric@ericzaneshow.comTopics:*As the show began, the Diddy verdict came down.*EZ previews Ep 060 of "Who Are These Free Beers?"*EZ on The ZOOM audience for the Ben and Eric Show.*EZ's follow up thoughts on having Podcast bigot John Bukenas on yesterday.Sponsors:Berlin Raceway, Adam Casari Realty Impact Power Sports, Frank Fuss / My Policy Shop Insurance, Kings Room Barbershop, Shoreliners Striping, Ervines Auto Repair Grand Rapids Hybrid & EV, TC Paintball, Dump-A-Haulics, Kuiper Tree CareInterested in advertising? Email eric@ericzaneshow.com and let me design a marketing plan for you.Contact: Shoreliners Striping inbox eric@ericzaneshow.comDiscord LinkEZSP TikTokSubscribe to my YouTube channelHire me on Cameo!Tshirts available herePlease subscribe, rate & write a review on Apple Podcastspatreon.com/ericzaneInstagram: ericzaneshowTwitterSupport this podcast at — https://redcircle.com/the-eric-zane-show-podcast/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

durée : 00:03:20 - Géopolitique - par : Pierre  Haski  - L'écrivain franco-algérien Boualem Sansal a été condamné en appel à 5 ans de prison à Alger ; la veille c'est le journaliste français Chrostophe Gleizes qui recevait une peine de sept ans de prison. L'espoir pour Sansal est aujourd'hui une grâce présidentielle qui ferait baisser les tensions Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

What does it mean to be born in America—and can a president take that away? In this episode of Waxing Confidential, Steve Wax unpacks the Supreme Court's ruling in Trump v. CASA, a case that may gut the power of federal courts and put birthright citizenship at risk. We explore the dangerous legal gamesmanship at play, the rise of a patchwork nation, and why this decision may be a turning point for American democracy.The Trail Blazing Justice podcast is a production of the Oregon Justice Resource Center.

Violaine se pose des questions sur ses relations amoureuses. Elle reproduit toujours le même schéma. Ses relations amoureuses se font toujours avec des partenaires qui ne sont pas disponibles. Elle cherche les origines qui l'ont amenée à cette répétition. Durant le mois de juillet, en direct, Cécilia Commo accueille les auditeurs pour 2h d'échanges et de confidences. Pour participer, contactez l'émission au 09 69 39 10 11 (prix d'un appel local) ou sur parlonsnous@rtl.fr.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

durée : 00:03:20 - Géopolitique - par : Pierre  Haski  - L'écrivain franco-algérien Boualem Sansal a été condamné en appel à 5 ans de prison à Alger ; la veille c'est le journaliste français Chrostophe Gleizes qui recevait une peine de sept ans de prison. L'espoir pour Sansal est aujourd'hui une grâce présidentielle qui ferait baisser les tensions Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Hello, media consumers! Bryan and David reunite to discuss coverage of Jeff Bezos's wedding and The Washington Post's puzzling new feature (0:42), before they parse through reports about Anna Wintour (sort of) leaving her position at Vogue and the masterly, divisive NYT "100 Best Movies of the 21st Century" list (10:01). They also talk about Gavin Newsom's lawsuit against Fox News, the shifting power of the opinion columnist, another addition to the Hall of Departed Journalists, and more (22:48). Plus, the Overworked Twitter Joke of the Week and David Shoemaker Guesses the Strained-Pun Headline! Hosts: Bryan Curtis and David ShoemakerProducer: Kyle Crichton Learn more about your ad choices. Visit podcastchoices.com/adchoices

The Big Beatles Sort Out Presents: The Big 60s Sort Out!Yes, for season 4 we have taken a look at the decade that made (or was made?) by The Beatles, by ranking every UK number one, looking for sneaky Beatles links, and generally putting ourselves in the world where they crafted their legacy.We are done! And in this special 'wrap up' episode, we listen to some of your 1969 album recommendations, Paul reveals his Top 10, and we ponder if we have actually reached any conclusions about the effect the 60s had on The Beatles, and vice versa!We will be back with occasional specials over the remainder of 2025 and with a new series sometime in 2026! Have a great summer!If you want to view the complete series 4 singles chart, you can do so⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ here! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Garry has a new album out which can be found on all major platforms here (or search for 'Garry Abbott Music'):⁠⁠⁠⁠⁠Last Week In Limbo⁠⁠⁠⁠⁠And here is Paul's band!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://goodgriefliverpool.bandcamp.com/⁠⁠⁠⁠⁠⁠⁠⁠

Quaranteam – Book 1: Part 22 Andy answers the ladies most vulnerable concerns.. Based on a post by CorruptingPower, in 25 parts. Listen to the Podcast at Explicit Novels. "So why me, huh?" Sarah asked her. "Why'd'ja choose me to play with you and Andy?" Piper bit her bottom lip, as if she was a tad nervous, before she shyly looked up at Sarah. "'Cause I'm kinda turned on with how you talk, Sarah, and I was kinda hoping you could talk to me that way while I was trying to make our man happy?" Despite all the massive confidence he'd seen Piper bearing almost the entire time he'd known her, she seemed almost nervous that Sarah would consider turning her down, as if her voiced desire was a step too far beyond the pale. Sarah licked her lips as her eyes widened. "I will totally fucking do that as long as you agree to just one fucking condition. If you don't, well, I can just go upstairs and leave you two to it." Andy was about to ask, but Piper beat him to it. "What condition is that?" "You can't, like, get fucking mad at me for anything I say, or anything I call you. 'Cause if I'm gonna fucking do this, then I'm gonna fucking do this, and I can't be all in my fucking head about you thinking I'm being mean or rude or shit. So you can't be all pissed off that I call you dirty things if you're fucking asking me to talk fucking dirty to you," Sarah giggled. "That cool, bitch?" "Not only do I promise not to get mad, Sares," Piper said to her. "I promise to like it." Sarah nodded. "Good, then why the fuck aren't you on top of that cock already?" Piper pursed her lips into a smile. "I was waiting for you to tell me I could, Andy." Sarah's hand swatted over and spanked Piper's ass with a loud smack. "He shouldn't have to tell you, you daft bitch. You wanted to fuck him, he totally didn't say 'not now' or some shit, so that means fucking time is on!" In the middle of Sarah's sentence, Piper reached down to grab his cock and get it aligned so she could slide right down onto it, straddling him to get his cock as deep inside of her as she could, her other hand resting on his shoulder. "That's a good girl," Sarah purred. "Don't you feel so much better without an empty cunt, you athletic slut you?" Piper nodded, leaning over to kiss Sarah again, although Sarah pushed her back after a few seconds, clearly intent on keeping her mouth free so she could talk to her. "I've had like a dozen partners, and not one of them made me feel like Andy does," Piper said, looking at Sarah's face. Sarah slapped Piper's ass again, this time even harder. "So why are you fucking telling me, bitch? Am I the one whose cock is jammed up your stupid snatch?" Piper moaned as Sarah's fingernails dragged against that reddening flesh, shaking her head, turning to look at Andy. "You feel so fucking good inside of me, Andy," she said to him. "Thank you for taking me in." On 'in,' she bounced down hard in his lap. "Thank you for saving my friend." On 'friend,' she did it again. "It's a shame you're on fucking birth control," Sarah teased, "because these are fucking breeding hips, and you'd look super fucking cute with a baby bump, but I guess you need to go and win your gold medal before we can talk about getting you bred like a proper bitch." Piper's tongue swiped out over her own lips, as she nodded. "I'll do it eventually," she said eagerly. "I'll happily bear your child, Andy, but I gotta do the Olympics first, to prove to myself that I can really do it." "You don't  " Andy started but Piper kissed him once more, jamming her tongue into his mouth sloppily, making sure to silence him. "Hmm, I think she likes the idea of you fucking breeding her, Andy," Sarah said with a laugh. "The idea of you pumping her fucking cunt so full of fuck cream that it's practically oozing out of her, so messy and sloppy, like a good little whore. You like that image don't you, Pipes?" The athletic brunette nodded quickly. "I do I do I fucking do so fucking much," she panted, as Sarah reached one of her hands in to pinch one of Piper's tan nipples firmly, giving it a twist, which made the girl groan huskily. "And yet, you're still fucking holding back," Sarah scolded. "You gotta fucking give in like a good girl, otherwise you won't get what you fucking what, what I know you think you fucking deserve, but you don't deserve it until you've ditched all those fucking fears and embraced who the fuck you are from now on." She gave Piper's ass another hard smack before sliding her hand around the athlete's waist, moving her thumb down to rub against Piper's clit, as Andy felt her start to tighten up even more around his shaft. "But I bet, I just fucking bet, that if you just let it out, let it all fucking out, you'd feel fucking better, and you'd get what a good bitch deserves." "Fuck, Sarah, you're so fucking good with those fingers," Piper whimpered. "Damn fucking straight I am," Sarah said. "But I'm gonna stop if you don't cut loose." "I'm, I'm fucking scared," Piper whispered quietly. "We all were, Pipes, but you learn to fucking let go and trust, not just in Andy but in the family, in all the fucking rest of us, that we've got your fucking back, that we're gonna fucking take care of you, so either you're fucking in or you're out, what's it gonna be, bitch?" "I'm in,” she cried, her voice shredded and frantic, clearly about to have an immense orgasm. "I'm in I'm in I'm so fucking in,” "Not fucking yet you aren't," Sarah said harshly. "Gotta let that last fucking guard down, gotta let that last fucking truth out. You'll feel better, bitch, but you gotta fucking say it,” "Andy Rook, I fucking love you!" Piper shouted before she kissed him hard, and she started to have a monstrous orgasm, her whole body violently trembling, and the spasms of her cunt around his cock forced his own release, as he started spewing arcing loads of steaming jism inside of her, the two of them locked together on top and bottom, the intensity of the orgasm cratering them out. As soon as it had passed, Piper buried her face into Andy's neck, laughing a little bit even as he could feel her eyes watering, tears of joy slipping from her face. "I thought I'd never say that to another person as long as I fucking lived," she whispered against his skin, "but I do, I fucking love you, Andy Rook." "And I love you too, Piper Brown," he said, stroking her hair with one hand, his other intertwined with Sarah's. They stayed like that for a minute or so before Piper started to giggle, turning to look over at Sarah. "I don't know how you do it," she said to the tall redhead, "sitting there watching and not demanding to get involved." "Oh I'm happy enough to wait my fucking turn," Sarah giggled. "But pretty quick Imma need you to get off of him so I can fucking get off." Piper's giggle burst from her as she nodded then leaned over to kiss Sarah. "Thank you for that," she told her. "I hate having to ask for help." "That's what family's for," Sarah answered. "But get a little, give a little, so Imma also need you to help me out here." The brunette climbed from his lap, and his cock was absolutely soaked with their juices, and while he was starting to soften, that feral look in Sarah's eyes told him he wasn't done yet, and made him begin to stiffen up again. "Whatever you need, Sares," Piper said, "I got you, boo." "I'll just need a helping hand," Sarah said, getting up off the couch. Andy tried to get up as well, but Sarah shoved him back down once more. "Who told you you could fucking get up?" she giggled. "I need you to stay there and let me run the fucking show this time, 'cause I'm a little fucking nervous, and I want to have the fucking control to do this how I think fucking feels right. I hope that's fucking okay with you, because if it isn't, well, I don't fucking care, now, do I?" Andy wasn't entirely sure what Sarah had in mind, as she turned away from him and moved to straddle his legs, but very quickly, it dawned on him what she was doing. "I can't fucking believe Emily did this shit before I did," Sarah said, reaching one hand back to grab his cock. Her position had her legs spread wide, as she moved to rub the tip of his cock along her cunt before dragging it downward, nestling it against the rosebud of her asshole. "Had to be fucking first to something, I guess." He could feel the tall woman getting his cock aligned right and then slowly started sitting down on it, his shaft pulsing in excitement as he felt her body, tight and a little unprepared, try and resist his cock's entrance before she finally seemed to lose patience with her own hole, as she pushed down to get the head of his cock inside of her ass. Her head leaned back, her eyes looking up at the ceiling, as a guttural, almost paleolithic, moan of pain and pleasure boiled out of her. "Fuck that's fucking big that's big holy fucking shit balls that's a big fat fucking cock and it's fucking going up my fucking ass oh my fucking God what the fuck am I doing?" "We can stop if  "   Sarah looked back over her shoulder at Andy with a wildness in her eyes that he'd never seen before, a deranged grin on her face. "Stop? Are you out of your fucking mind? This is the greatest fucking feeling I've ever fucking felt in my fucking life! Why the fuck would I want you to fucking stop?! I want fucking all of it!" she said to him as she pushed herself down onto his cock until he was buried as deeply as he could get inside of her backdoor, the tall girl's skin covered with a layer of goosebumps that made the fine red hairs of her arms stand on end, her body vibrating in orgasm as she did. "Jesus Fucking Christ, I feel like such an utter fucking whore and I fucking love it! You've got that big fucking cock jammed right up my fucking virgin asshole and it made me fucking cum just going the fuck in, so now you gotta fuck me or I gotta fuck you but somebody's gotta fuck somebody right the fuck now!" Piper had sort of been standing off to the side a little bit, and one of Sarah's hands shot up and grabbed one of the brunette's wrists, yanking her close. "Er, what, what am I supposed to be doing here, Sarah?" "You can fucking rub or you can fucking lick, but you gotta fucking work that fucking clit of mine while he's fucking my ass, so get fucking to it!" she barked, and the commanding tone to her voice made it clear the actress was not asking for input on the matter. The tanned athlete took one of her hands timidly down to rub against Sarah's cunt before moving to stroke her clit, as Sarah began to bounce up and down in his lap, one hand on the arm of the couch, the other on Andy's hip. In this position, Sarah had completely control of the tempo and the force with which she slid her ass down onto his cock, something he'd expected her to use to keep it slow and tender, but instead, Sarah was practically trying to break the couch, slamming her ass down into his lap as hard as she cold each time, while Piper was caressing her clit. "Fuck that's so fucking good oh my god why didn't I ever get fucked in the ass before I love this so fucking much but it's all your ass, Andy, Daddy, it's only ever your fucking ass, you're the only one to ever fuck me this way, and I fucking love that and I keep God! I keep fucking cumming over and over again, so please Daddy, please please please cum in my fucking virgin ass and let me fucking feel it, let me feel you own the last fucking bit of me no man's ever had, because I don't need any other fucking man but you because I fucking love the ever loving shit out of you you big cocked motherfucker you hear me I fucking love you Andy so fucking cum, cum right the fuck up my ass! Fuck! Fuck! Muph!" She leaned her head back at the end onto his shoulder, craning her neck so that she could jam her lips against his, as he felt Piper's other hand cradling his balls, squeezing them gently, and the sensations were all too much, as his body let loose another orgasm, flooding Sarah's rectum with a gusher of an orgasm as their tongues clung to each other before they both slumped back, his back against the couch, her back against his chest, both of them nearly too exhausted to move. Huginn, who had remained completely undisturbed by all of this, finally had had enough, and the black cat got up and hopped down the couch, moving to a different unoccupied couch, hopping back up, curling into a ball and settling down once more, a perturbed look on his face. Then Sarah began to feverishly giggle, waves of curved red hair over her face before she pushed them out. "Em was fucking right. That was totally fucking amazeballs. Thanks Pipes." Piper winked a little bit as she pushed a fingertip inside of Sarah's cunt, causing the actress to gasp a little bit in surprise before Piper slid the finger back out, lifting it up to her lips, licking it in front of the two of them. "We're definitely gonna need a shower before we get into bed," she said, and they all laughed at that. Chapter 38 In a rather unusual turn of events, Andy woke the next morning on November 18th to an empty bed. It wasn't uncommon for him to awake with only a couple of the girls still in bed asleep with him, but a totally empty bed was almost an unheard of experience at this point. He glanced at his Apple Watch and saw that it was around 10:30, which meant he'd definitely slept in a bit. Like most writers, Andy was generally a nocturnal creature, staying up late and getting up late, which had put his schedule at odds with some members of the family, but they'd mostly learned to make it work. He slipped on some boxers, pulled on his jeans and tugged on a t shirt,  this particular one a gift from some fantasy convention he'd been a guest speaker at,  and headed over to the balcony, stepping out onto it with a smirk. Down at the pool, most of the girls were nearly finishing their morning work out, being led by Sheridan, a sea of sports bras and yoga pants, doing the last part of their high intensity section of the workout, and Andy could vaguely hear Vanilla Ice's "Ice Ice Baby" being played from a portable speaker near them. (Andy still wasn't sure which bothered him more, the fact that they were listening to Vanilla Ice or the fact that Vanilla Ice opened that song with "Stop! Collaborate and listen!" and yet there were no signs of any collaboration going on. In fact, it didn't seem like Ice understood what the word collaborate meant. The writer in him just couldn't bear it.) Lauren and Taylor weren't there as he expected they'd gone in to work today, especially since it was Taylor's first day of working in months. He hoped that she fit in well with the 49ers organization, but at this point, he wasn't entirely even sure who was working there. Niko also wasn't working out as he figured she'd gone to work at the base today. He wasn't sure what her schedule was like these days so he trusted her to let him know when she was coming and going and when it would be important for him to know. She was more than capable enough to manage her own schedule. It was nice to spot that both Fiona and Moira were in the group, between Ash and Sarah in the front row of three, and both seemed to be in good spirits. Moira's unruly mass of red curls had been braided into a tightly woven tail that whipped behind her as she danced to the beat of the music, occasionally slapping against either Fi or Sarah, both of whom laughed wildly when it did. It made Moira look a little like a redheaded version of the original polygon model of Tomb Raider, now that he thought about it. The weather was still mostly overcast, and it looked like rain might even be on the schedule for later in the day, something he didn't mind one bit. California had mostly been in a drought for years, and any rain the state could get was seen as a blessing, particularly since they now lived in more densely wooded areas. The last thing Andy wanted was a wild fire to take his new home. He leaned against the railing, just enjoying looking over both the estate and his family before Sheridan finally spotted him up on the higher floor balcony as the song came to an end. She pointed to Andy to draw the girls' attention to him, as all of them turned to look at him. The words were out of his mouth before he even knew he was saying them. "Good morning, angels," he shouted to them. "Good morning Andy!" they shot back in matching cadence. "You know, you really ought to join us some mornings, Andrew," Emily teased politely. "Hmm. I'd be worried about making a fool of myself." "I can make sure we don't overwhelm you on your first work out, dude," Sheridan said to him with a wink and a grin. "Let's give it a go tomorrow, 'kay?" Andy groaned a little bit. "God help me. Okay, I'll give it a try, but no making fun of me!" All the girls made various catty comments and gestures as he rolled his eyes and headed back into the house. He had a little bit before any of them were back inside anyway, even if they were finished with their workout. While the pool house was being converted into Tala's workshop, it still had a large group shower room, and the girls tended to go and cool down in there before splitting off afterwards. A few of them would go and shower in their own individual bathrooms, but the majority of them enjoyed the communal experience, as it let them all continue to get to know each other. Andy headed down to the kitchen and found that Jenny had made him a mini breakfast burrito that was waiting with a glass of pineapple juice on the little kitchen island, Katie also sort of milling around the room as both women bowed to him when he entered. He'd tried to get them to stop doing that, but he'd learned that attempting to discourage his staff of anything generally only resulted in them doing it even more than they were originally, so he was trying a new tactic now,  let them burn themselves out on it and hope they'd stop on their own. "Enjoy your breakfast, sir!" Jenny said, moving around the counter before dropping down onto her knees. "I know I'll enjoy mine!" Her fingertips unbuttoned Andy's jeans and he was thankful he hadn't put on a belt this morning, as Jenny began to lick and suck on his cock, slowly running her tongue along it while her wife watched on, although there was an unusual expression on Katie's face, something Andy wasn't quite sure of. "What's on your mind, Katie?" he said, feeling Jenny's lips slowly push down around his length. They had told him before that they wanted to make getting their needed dose as low impact for him as possible, and had stressed that they enjoyed this sort of casual acquisition. "You look like you're worried about something." The Hispanic girl sighed and nodded. "I, I wanted to discuss something with you, sir, but I wasn't sure quite how to bring it up. Shit, I'm nervous even thinking about it now." Andy nodded, chewing a mouthful of his food before taking a sip from the glass to wash it down. "Look, you don't have to tell me anything, Katie, but if something's on your mind, you'll probably feel better if you just get it out of your head. No matter how much worse you think it'll be if you say it, letting it rattle around your brain like a cage full of bees is only going to be worse." "I suppose that's fair, sir," Katie said, chewing on her finger nervously. "It's just, this isn't the sort of thing I thought I'd ever say, sir, and it makes me feel strange. I think it's probably just part of whatever the treatment's doing to me, but it's, it feels like it's both a part of me and not a part of me, you know? Like some part of me I didn't know about but was lingering in the dark shadows of my mind the whole time?" Andy frowned a little. "No, I can't say I do know what you're talking about." Jenny's mouth popped off his cock as she made an exasperated noise from his waistline. "Uuuugh! Just tell him already!" she said, frustration in her voice, before she pushed her lips back down around his cock once more. "Sir, I think, I think I'd like for you to fuck me, maybe just the once, maybe just to see if maybe I might like it," Katie said, her voice sounded terrified that he would reject her or yell at her. "I mean, I don't have a problem with if both of you don't, but you certainly needn't do it on my behalf, Katie," Andy told her, as Jenny started to suck harder, as if to pull the resistance out of him. "You made it very clear to me when I arrived that you were a lesbian, though, and I wouldn't dream of asking you to change that." Katie threw her hands up, her eyes widening a little bit, almost in shock at herself. "That's just it! I am! I know I am! I've always thought girls were the only sexy things in the world! The idea of being with dudes just made me uneasy! I imagine I felt about guys the same way you feel about guys,  I don't want to be with that!" "Then why  " "I don't know, alright?! I don't fucking get it! Thinking about any other man just makes my stomach all queasy and nauseous, but the last few weeks, when I've been thinking about what it looks like when I see you fucking Jenny, I don't feel like I do when I think about any other man, and I don't understand what's going on!" The woman looked like she was about to cry, and Andy reached over and grabbed her hand, pulling her over towards him, his fingertips curling around hers. "I am never going to make you do anything you don't want to do, Katie," he said sternly. "But they did tell us that the serum was going to have some side effects, and that it was likely going to make some physiological changes to our bodies, some foreseen and some unforeseen." Jenny had eased off the speed of the blowjob a bit, but hadn't stopped entirely. "If you want to try actual sex with me, I'm not opposed to that, but  " "But you don't want me to think I'm doing it on your account. I'm not, sir, I assure you! I don't even know where these thoughts are coming from, but I told Jenny about a week ago, I had a sex dream with you in it, and we were fucking, and in the dream, it seemed like I liked it quite a lot," Katie sighed. "I know that doesn't necessarily mean anything,” "They say sex dreams generally aren't about sex." "But, but when you were taking Whitney the other day? I found myself getting wet, thinking about what it would be like, what it would be like to be her, to be getting fucked by you, and, and I think I want to try that at some point, not the tying up or collaring or anything but, but I think I'd like for you to fuck me once, just to see, just to see if I really do feel differently about you than I do all the other men in the world,” "And you're okay with this, Jenny?" he said, reaching down to stroke Jenny's hair back. Jenny nodded, popping her lips off his cock with a loud smack. "I still want both of us to be there any time you dose either of us, sir, but if this is a thing she wants to try, well, it would be unfairly judgmental of me to fuck you myself and not allow her to do so as well. 'Sides, she told me about these feelings long before she told you, and that's all that really matters." She smiled at him kindly, then lowered her lips back down around his shaft once more, her eyes still looking up at when she did. "Then it's fine with me, Katie," he said, looking back at the Hispanic woman, one of her hands being held by him, the other being held by Jenny from below. "Thank you, sir," Katie said. "For being willing to do that with me, and for not judging me because of it." "Katie, look. If you want to try it, that's fine. If you try it and you don't like it, that's fine. If you try and do like it and want it more regularly, that's fine. If you change your mind right before we're about to do it, that's fine. Whatever you want here, it's fine. I just want you to be satisfied with whatever decision you made, and I want it made because it's what you want, and not what you think I want, okay? I am surrounded by beautiful women, and I'm just trying to do everything I can to do right by all of you. So whatever you want, you just need to tell me." She nodded, before looking down with a smile. "You were taking your time because I was talking to him, weren't you, Jen?" The curvy girl between his legs giggled a little and nodded, then started thrusting her face into his lap faster and more intently, and Andy could feel that release building up inside of him, even as he finished the last bite of breakfast. He was more than a little taken back when Katie leaned in and whispered into his ear, "My wife's such a good little cocksucker, isn't she? Give us our breakfast, Master, that fucking load of hot cum right into her fucking mouth." The unexpected words made his cock throb and finally he pumped a few squirts of his cum into Jenny's mouth, as she shuddered at his feet. The woman kept her lips sealed just past the head of his cock while her fingers jerked along the rest of his length, making sure to milk out the last of it before she pulled her head back, keeping her lips pursed together before standing up and immediately kissing Katie, swapping that cum between them, Katie's form trembling as she leaned against Jenny, the Latina being held up by her wife for just a moment until the orgasm passed. Both women pulled from the kiss, licking each others lips for just a moment before turning to look over at Andy, almost as if they were ready for a second course right now. Katie winked at him. "You know, I know it's all chemical, but dios mio if that orgasm from tasting your cum doesn't leave one sweet ass high,” Jenny moved to tuck his cock back into his pants, zipping them back up and buttoning them, as she glanced over at Katie. "Don't forget to update the Needs Board, hun," she told her wife, who nodded in response. "Got it, babe. Anyway, sir, let me think about it, but next time, I think I'd like you to fuck Jenny with me there, and then fuck me with Jenny there, so I have some time to let it settle in my brain that I'm going to go through with it," Katie said to him. "You know, actually fucking a dude." "Whatever you want, Katie." "Thank you, sir. Oh, don't forget, you have a phone meeting at 2 with that director candidate, Erica Xiao." He nodded. "Good. Yes. Thank you for reminding me. I might have forgotten if you hadn't." Jenny snickered a little. "Em would've had your balls if you had." "She's got them anyway," Katie shot back. Andy arched an eyebrow at them. "Don't you two start." He drank the last of his pineapple juice then pushed the plate forward. "Thanks Jenny, for everything. I'm going to head to my office. Maybe send down lunch a little after one." "Yes sir. Also, don't forget that Miss Steele will be here sometime today." "Oh right," Andy said, chuckling. "Sometimes everything gets so busy, I can barely remember my own name, much less who's coming and going. Katie, can you set up a large portion of the back yard to fence off, so that Maya's dogs will have a place to run and play without us worrying about them getting into the pool if she wants to leave them outside?" "Miss Steele's got dogs?" Katie said, groaning. "Great. Now I get to start having to watch the backyard for landmines." "That's why I was thinking if we gave them their own area that's fenced off, at least we'd have it clearly marked that it's the part of the yard with occasional hazards, although Sarah insisted that Maya is known to always clean up after her dogs. Maybe put a bin outside for her to toss them all?" Katie nodded. "I can spend the day prepping the yard so we're not all worried about stepping in dog shit when we're walking in the grass." "Good on you." "Did Miss Washington said what kinds of dogs they were, sir?" Jenny asked. "Pomeranians, I think," Andy said. "Those aren't dogs, those are animated dustmops," Katie said with an amused snort. "And here I was worried they would be Saint Bernards or Rottweilers." As he headed down to his office, he was starting to run through the checklist of things he needed to do today in his head. He definitely wanted to talk to Moira now that she was up, but he figured he would let her come to him in her own time, as it had been so long since they'd really talked to one another. He would need to pair with Maya when she arrived, and he also needed to check on Lexi and see how she was doing. As much as he wanted to head over to Xander's and see his friend's new house and meet all the rest of his partners, Xander had asked him to wait until the weekend, so he would have more of a chance to get settled, both into the house and into the household. He was almost at the door of his office when his iPhone began to ring, and he fished it out of his pocket, surprised to see Phil The Younger a.k.a. Lesser Phil a.k.a. Phil Pak (not Phil Marcos), on the screen, as he answered it. "Heya man, long time no talk!" Andy said to him. "To what do I owe the pleasure?" "Nothing good I'm afraid," Lesser Phil sighed. "I'm not going to be able to make poker night on Friday. In fact, I may not be able to make poker night for a while, I'm afraid." "That sucks man. What's going on?" "Well, me and the family were relocated, so we're quite a bit further from you now, and the place where we're at is very strict on quarantine procedures, so if we came and saw you and the rest of the gang for poker, we'd have to quarantine for a week before we would be allowed back in to our house, so while we'll try and do it a couple of times a year, for the foreseeable future, it's probably off the table." "Where's they move you to that's got such strict guidelines?" "They're calling the place Valhalla Shores. They decided that they didn't want to put all their eggs in one basket and have New Eden be the only place for Level Fives in the Bay area, so they built a new one over closer to the coast. We're where Pacifica used to be, basically, although I think they tore almost all the old city down and put up this place, like a giant gated mansion community. It's a little snobby for my liking, personally, but you know how Brandy has always been in terms of keeping up with Joneses, so when the NSA offered to move us over to here, she made me jump on it immediately. It's mostly just spooks and techbros over here," he sighed. "You'd fucking hate it. I know I do, but it keeps peace in my household, and that's about all I can ask." "Wait, techbros and spies crossbreeding? That sounds like a horrible idea, like, just the worst. On the other hand, if your quarantine protocols are that strict, it might mean I never have to deal with techbros again, and that might make the whole thing absolutely worth while. Hey, can I recommend a couple of cockish investors over here in New Eden to get transferred over there?" Phil the Younger laughed. "You fuckin' wish, dude. Whole place is fucking creepy anyway. Brandy says some of the women are kind of Stepford ish, and she feels like they're definitely an in crowd and an out crowd and she has zero interest in joining the in crowd. They keep trying to get her to join one of their hot yoga classes, but she said they'd have to break her legs to get her to do that shit. I hope she was being figurative, but you know Brandy." "That I do. Well, we'll miss seeing you guys, but I get it. You're doing what you have to do to keep your family safe and sound. Keep us posted, but I appreciate you calling to tell me personally." "Copy that, man," he said. "See you on the other side." After Lesser Phil had hung up, Andy wondered how many actual community hubs had formed in the Bay area since the cultural rebuilding had started. He also wondered how hard it would be for him or any members of his family to leave New Eden, even for a short while. He'd been craving an animal style In N Out burger for nearly a year now, and while he could ask Jenny to make something equivalent, there was nothing quite like having the real deal. He was certain Niko would know what the current entrance/exit policy for New Eden was, and he resolved to ask her when he saw her. It couldn't be that strict, he realized, because Lauren had been coming and going to the training camp for over a week now. Maybe he could just get in the Tesla and drive down to an In N Out, assuming he could find one that was open. When he walked into his office, he saw that his two cats, Muninn and Huginn, were curled together in a bundle in his writing chair, the two forming a sort of gray black yin yang symbol. Also, as promised, atop of his desk was a brand new laptop, a silver MacBook, with a Post It note on top of it. It was from Whitney (he could recognize her meticulous handwriting) and said "Try it. If you hate it, we'll get something different. “w" As much as he wanted to move the two cats so he could sit down in the chair where he got his best work done, he decided it was okay to sit at the desk for a while, even though it felt way more formal, although he realized he wasn't doing much creative today, mostly just the assorted busywork that sprung up around the actual creative process. The new laptop was set up with access to his emails and had all of his writing transferred onto it, so he could consult back to other things as he started answering questions from his agent and his editor, losing an hour or so before there was a knock at the door. "Come on in," he said. The door opened and Moira and Fiona slipped in together, closing the door behind them. All of their possessions clearly hadn't arrived from cross country yet, because he noticed each of them was wearing one of his t shirts, the fabric hanging big and loose over them like an overcoat. Moira had on one of his Biffy Clyro shirts, which he found fitting, whereas Fiona had clearly dived way back into the depths of his closet and was wearing a Gin Blossoms t shirt. "It's good ta see ya again, Andrew," Moira said shyly, smiling across the room at him. "I've missed ye something fierce." "How are you feeling, Moira? I knew the serum can react strangely to people who've had complicated medical history, and I imagine dengue fever isn't the only strange bug you've picked up over your wild and crazy life." "I cannae tell ye how great I feel, Andrew," she said, starting to move across the room to him. "An' how thankful I am ye trusted Fi enough t' let her bring me in wit' her. Yer, nae mad, are ye?" He shook his head. "Look, Moira. We had a wonderful time together, but that was decades ago. But I've always trusted Fi, and if you and her were together before now, there's no reason any of that should change." "Of course it'll have t' change, ye big dummy," she giggled. "Ye know she's always loved ye, ye daft shite? E'en when I came inta her life, that has nae changed." "Except she's changed and I've changed, so maybe it has changed too." "You haven't changed that much, Andy," Fi said, "and neither have I. You still trusted me enough to offer me a place in your family, even when I had a condition I wouldn't tell you about." "Were ye surprised when ye saw me?" Moira asked him. "Well, I'd figured it out before I saw you. I figured it out as soon as I heard your voice, and that let me put two and two together. But I was very surprised when I heard your voice, yeah." "Surprised inna good way, I kin hope?" "Naturally, although I was hoping you were going to be happy with me, even with the weight I've put on and the hair I've lost," he chuckled. "I think ye look sexy, ya galoot," Moira twittered. "Hold me hands, Fi. It's all I kin do t' keep from havin' a crack at him right now." Fiona wrapped her arms around Moira's waist, shaking her head. "He's not going anywhere, Moira," she said with a kind ease. "Aye, an' neither are we, an' I don' wannae be too far behind the other gare ruls, an' two of 'em are already in th' lead." "One day at a time, love. One day at a time." "You two want to sit and have a chat?" Andy said. On the other side of his desk were two chairs, so he could entertain meetings in here if he needed, although the chairs held the cats more often than they held people. "Oh aye, let's have a chinwaggle," Moira said, slipping from Fiona's arms, moving over towards Andy's desk, but instead of moving to sit in one of the chairs across the desk, she moved to slide herself up and into his lap, her legs dangling over one of the arms of the chair. Fi then moved across the room, and moved his laptop to one side, so she could scoot her ass up and onto his desk directly in front of him, making sure not to knock anything off. "So tell m  " he started to say before Moira leaned in and kissed him hard, her body light in his lap, but the strength with which she pulled his lips onto her own was more than a bit forceful. "I bloody love ye, Andy," Moira said to him. "And Jaysis, do you smell fookin' amazin'." Andy grinned a bit, arching an eyebrow. "Sounds like you may have picked up a little bit of Piper's superpower along the way. I wonder if that's a side effect of the dengue fever antibodies you have in your system." "I cannae tell ye where it comes from, but Jaysis, you smell better'n any meal I've ever eaten in me life. I want ta breathe ye all day long,” She buried her face against the nape of his neck, as he looked to Fiona for sympathy, but saw only mirth on her face. "So, Moira, tell me what you've been up to since we last saw each other." "School," she said, pronouncing the word like 'skoo will,' "then more school, then residency, then Doctors Without Borders, at least until I ran in ta Fi again in DC. It's no tha' excitin'." "Doctors Without Borders, tending to patients in the middle of warzones? That's the absolute definition of exciting to me." "Then you're a fool," she giggled. "I mean, yeh, I was shot at now an' again, but that's a part o' life anyway, isn't it? I was tendin' to kids who needed doctors, an' while I loved tha' work, when I shacked up with Fi again, she wanted me to be safer, wha'ever th' hell tha' means." "It means you're saving lives without people trying to take yours, Mo," Fiona scolded, kicking the Scottish lass with the tip of her leather boot. "She's still undecided whether she wants to take up private practice here in New Eden, or if she wants to go and work in the hospital they're finishing up alongside the base." "In a few years, anyway," Moira said. "After I've given ye a son." Andy's head leaned back a little bit. "Little early to be thinking about stuff like that, isn't it, Moira?" "Like hell, Andy," Moira said, pulling her face back from his neck so she could look him in the eyes again. "You," she said, tapping his chest with a fingertip, "need children. I," she continued, tapping her own, "want tae have one or two before I get back to the medical life. So all we're doin' is just wastin' fookin' time until you get me ripe." "You still don't need to rush right into it, Moira," Andy said, stroking his fingertips against the back of her neck. "Take some time to get settled and comfortable here in the household before you go rushing straight towards the respawning finish line." "Spoken like a laddie who doesnae realize our clocks 'r tickin'," she grumbled. "But, aye, I'll do me best nae to rush it too much. And all the other gare ruls have bin sooo kind tae us. I didnae know what t' expect, 'specially wit' all th' famous faces y'got around these parts." "They're just people, like anyone else," Andy replied. "Think how I feel, trying not to let anyone down." "Ach, yer daft, laddie," Moira said, tickling him a flash. "Yer a good man, an' tha's all tha' matters." "Emily told us all about her experiences this morning, what with the poker game and how it felt being traded like cattle. She was horrified by what horrible things the few remaining men in power are up to, and Niko explained how she basically had to force you to get into the game to rescue Asha and her mother from Covington," Fiona said. "I'm sure that must've been quite taxing." "You had to risk people to win people, and while I certainly didn't want my ex as part of my life, I didn't want to consign her to a life with someone horrible either," he sighed. "I feel very fortunate that it all worked out in my favor, but it was such a gigantic risk." Fiona tugged his chair a little closer to the desk with her leather boot, shrugging. "Life's one colossal risk, Andy. You've always known that." "You think your mother's going to be okay with you being part of a polypod, Moira? I only met her the once, but she struck me as an especially stern Catholic." "When th' news comes out, she'll come 'round, 'specially since th' Pope's apparently okay wit' it, or so we were told a' th' base," Moira shrugged. "Besides, it saves me th' trouble from havin' t' tell 'er I'm shacked up wit' Fi here. She's still nae comfortable wit' 'th' gays,'" she said, making air quotes with her fingers. "Didnae know how t' break it t' her tha' her daughter's as queer as a two dollar bill." "I hope I'm not coming between you two," Andy said. "Nah," Fiona laughed. "We're both bi, and both need some cock in our life. Yours'll do. It was generally my favorite." "An' mine, although I didnae try tha' many." "Tell him how many, Mo." "I don' wanna." "C'mon." "Fi,” "Mo,” Moira sighed. "Fine, wha'ever. I've only had three cocks, Andy, an' yours was right smack dab in th' middle. Me first was a boy in school, and me most recent was another doctor jus' before I hooked up with Fi again. I generally prefer gare ruls to lads, but ye always felt, felt like home t' me." "She was worried that her piercings were going to put you off her," Fi said. "Between the nose stud and the pierced nipples, she told Niko that she felt too different than anyone else it sounded like you had in the family." "I'll admit, I'm not generally a big fan of excessive piercings, but the whole look works on you, Moira. I mean, if you'd had one of those septum piercings like a bull ring, I might have had some reservations, but who am I to tell someone what they do to their body?" Fiona giggled slightly. "I jokingly suggested she get one of her eyebrows pierced once and she slugged me hard enough that she almost dislocated my shoulder." "Do I look like I wanna join bloody Evanescence?" Moira growled. "Did you two decide if you want a bedroom to yourselves, or one each?" Moira shook her head. "We're wit' you, laddie, no matter where y' lay yer head down." "Although I was thinking I might turn one of them into an office for me to work, if that's okay," Fiona said. "Sort of like your little office here." "Yeah, of course," Andy said. "Whatever you want. At some point, all the rooms will be spoken for, but until they are, they're fair game for whoever wants them." "At some point, some of them are going to have to be nurseries," Fiona stressed. "Especially since you've already got two pregnant ladies in the house. How far along are they?" "A couple of months," Andy said. "So it's still early days, and we haven't really told many people outside of the family yet, since the first few months are the diciest." "When's th' big wedding gonnae be?" Moira asked. "Niko told me her family wouldn't give two shits if the wedding happened after the kid was born, but Ash said her family might have some issues with it, so she and I might have a legal ceremony beforehand and then when the world is open again, when I have the giant wedding ceremony, she'd be part of that too." "Seems a fair compromise," Fi agreed. "It would also mean you have someone to function as Head of Household if you were incapacitated and needed someone to make a decision on your behalf." "Don't go planning to have me put into a medical coma any time soon, Fi," Andy joked. "That's still a few months down the way." "Good thing you've got yourself a doctor in the house now, hmm?" "How're you two feeling about all of this? I know it's a lot to process all at once." "It's a lot of bloody names ta learn," Moira grumbled. "I almost want ta see nametags on e'eryone fer a few months." "You'll pick them up pretty quick," Andy said. "And I was smart or lucky enough to not get any two partners with the same first name, thank god for that." "I dinnae find out if they tol' you, Andy," Moira interrupted, "but jus' so ye know, my cycle's shorter than th' rest of th' gare ruls. They kin go about ten days 'fore they cannae think clearly, but I kin only go about six." "Nobody told me that, no," Andy said. "Any other differences I should know about?" "Nothin' ye need concern yerself with," she replied, kissing his cheek. "I'm sure all th' lasses have got their own quirks so ye need nae concern yerself." "Alright then, I'll try not to worry. Anyway, I appreciate you stopping by to say hello, but I do have an online meeting in just a little bit, so I hate to kick you out but  " "No no! You've got work to do, so c'mon, Mo," Fiona said, hopping off his desk, pulling Moira from his lap. "Let the man talk to the voices in his computer." Moira leaned down and kissed him one final time, resting her face against his for what felt like minutes before she smiled and pulled back. "I love ye, ye daft git." "Love you both," he said, as they slipped out of his office. The meeting went as well as could be expected, and Erica Xiao seemed like she might actually be a good choice for directing the first Druid Gunslinger movie, as she seemed to intuitively grasp the undercurrents of the story without having to explicitly call them out, something that was a refreshing change of pace from the first couple of candidates he'd interviewed. Of course, he didn't get the final say on who was directing the movie, but Working Title seemed to genuinely care that he liked the director, so that they would remain true to the books. They'd gone against authors' wishes before, and it hadn't gone well for them, so now they were trying to make sure the author approved of, or at least understood the reasoning for, any changes that were made in the process of translating it from a book to a movie. After that, he decided he needed to go and check on Lexi. Even though Phil had told him that her imprinting process time would take a bit longer, he thought it wise to swing by and make sure that she wasn't in any pain, but when he arrived by her door, he found Niko sitting on a chair in front of it, a Lee Child book in her hands. "Hey Niko," Andy said, approaching her. "I thought you were on the base today?" Niko shook her head, smiling at him as she tucked a slip of paper in as a bookmark before closing the paperback up, setting it on a table next to her. "With Lexi having a different reaction to the serum, Phil asked me to stay here and keep tabs on her, and report in what other irregularities she was going through, especially since I noticed a few right away." Andy's brow furrowed in worry. "How concerned should I be?" Niko sort of tilted her head a little. "That's just the thing, babe. I don't think you need to be at all worried, but you are definitely going to have a challenge on your hands for the first few days after she wakes up. I think letting Jenny help with that, though, would be a wise move." "What the hell does that mean, Niko?" She jerked her head over her shoulder. "C'mere and lemme show you." After sliding off the chair, she opened the door and they both stepped into the room, and Andy immediately started to panic, but he felt Niko's hand take his and squeeze it reassuringly. "She's fine, Andy, regardless of how she looks." "What, what the hell is happening to her?" There was a large growth on one side of her, a faded white swell over her body, and Andy didn't even know what exactly he was looking at. "She's healing," Niko said. "The reason you're going to want Jenny to help is that by the time she wakes up, I think Lexi's not going to have any scars left. It's almost like she's shedding the scarred layer of skin and replacing it with fresh, newly healed skin, like a snake molting. We've seen it in rare cases on the base. I told you early on that I knew the serum did some basic additional healing when it was first taken into the woman's body, but that level of healing varies a lot from patient to patient, more than anything else about it. When she was injected on the base, I knew there was a, call it ten to fifteen percent chance this might happen, that the serum might go into overdrive with her scars and began repairing the skin and the nerves, but I didn't want to get her hopes up in case it didn't happen, because we still don't know what does and doesn't cause the reaction." "And, and you're telling me her skin will just be back to normal?" "Whoa, easy there. 'Normal' is a very flexible word, and one that we don't like using on the base," Niko told him. "She's likely to be healed but considering all of those nerves will be freshly regrown, they are going to be hyper sensitive, and that means people are going to have to be careful around her, because it'll be easy to overwhelm her until those nerves have gotten accustomed to working again and they know how to moderate their intake. We also have no idea what it's going to do to her PTSD, if anything, and that's what we need to keep an eye on." "But, she is going to be okay, right?" "This isn't going to be a problem, Andy, but it's up to all of us to make sure that the repercussions of her sudden healing don't overwhelm her. But I think it'll be okay." Andy sighed, turning to press a kiss against Niko's cheek. "Is there anything else you aren't telling me?" "Honey, what I'm not telling you could fill up Levi's Stadium, but you just have to trust me that I'm doing it all with your best interests at heart, okay?" He chuckled, shaking his head. "You're lucky you're so cute." "It's one of my natural defense mechanisms," she teased. "C'mon, let's leave her be." They stepped back out into the hallway and Niko closed the door behind her. "I figured I should be here when she wakes up, so I can explain to her all of what happened, and prepare her for what to expect. It's the least I can do." She jerked her chin upward, to get Andy to look behind him. "Looks like you're up." Nicolette was walking down the hall, a soft smile on her face. "Just letting you know, Master, that Miss Steele's ride over just buzzed the gate and she should be at the front door any minute. Miss Washington and Miss Stevens said they would meet you there." Andy kissed Niko again before turning to walk with Nicolette towards the stairs, heading to the front door. "Showtime!" Chapter 39 It was with a little surprise that Andy stepped out of his front door to see a familiar electric blue Tesla parked in front of it, Phil helping Maya remove her things from his trunk. "Hello Maya," Andy said, walking down the steps towards her, seeing Emily and Sarah were already there, Emily talking with Maya while Sarah was crouched down next to the little carrier, giving the dogs inside scratches while cooing at t

Kuro, Paul, Laser and Steven discuss the penultimate episode of Lazarus and things are really heating up on Bleach: Thousand-Year Blood War and Blue Exorcist: Kyoto Saga! And with Lazurus nearly over they take a moment to speculate what Toonami might add in July. 0:00:00 - Lazarus Ep 12 0:37:31 - Bleach: Thousand-Year Blood War Ep 6 1:04:21 - Blue Exorcist: Kyoto Saga Ep 6 1:27:42 - Speculating Toonami's Next Acquisition

Stephanie Hansen:Hello everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people that are obsessed with food and they come across their obsessions through cookbooks, podcasts, content writers, and today we're talking with Maggie Hoffman. And I was excited because I said I don't get to talk to fellow podcasters very often. Congratulations on your podcast. It is the Dinner Plan podcast. Maggie is the former digital director of Epicurious. She also has many newsletters. So I'm excited to talk to you about that. The Dinner Plan plus What to Drink , plus The Vintage Table Maggie Hoffman - You are my person.Maggie Hoffman:Maybe too many newsletters. We'll see.Stephanie Hansen:Yeah, I'm sure it's a lot. So where should we jump in first? Let's just, let's talk about your newsletters because you already commented on my background. I have a lot of vintage pieces in the background. How did you start the Vintage Table or what was your first newsletter?Maggie Hoffman:Well, it's a little bit complicated, but I actually started with what to drink. In sort of a previous life, I was mostly a cocktail writer. I used to review bars for the San Francisco Chronicle. And I've written two books about cocktails that were published by Ten Speed. The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single SpiritBatch Cocktails: Make-Ahead Pitcher Drinks for Every OccasionAnd so that's like a whole side of my life. And I was running a drinks newsletter for Epicurious when I was there. And when I left, that was sort of the, the going independent. I was able to send one newsletter to that audience and say this is where I'll be.So, you know, I don't update that one as often, but I do have. I like to talk about what I'm drinking, you know, when I'm trying new non alcoholic beers, or sometimes I'll share cocktail recipes from new books I'm reading. So that one was actually first. My main gig is the Dinner plan, which is a podcast and substack. It's sort of a living, breathing system. So the podcast goes Every week I interview a cookbook author every week. We talk about inspiration and where they find dinner ideas and the books they love. And then at the end of every show, someone calls in and shares what's in their fridge and the cookbook author guest comes up with a dinner idea for them.And usually these folks are people with cookbooks, often new cookbooks. And so in the substack each week, we share all of the links to all the recipes that they have talked about so people don't have to like, take notes. Anything they've recommended, it's all there in the newsletter. And then we reprint a recipe from Their books. You can get a little preview of the book, and that's why you should sign up for the newsletter. Someone told me they were taking notes on the show, and I was like, oh, no, no, no, you don't have to do that.Stephanie Hansen:You have such good notes on the episodes.Maggie Hoffman:And, I mean, I listen to these things over and over.Stephanie Hansen:You have, like, attached and linked every single recipe idea anyone's ever discussed in the pod. I mean, it's extensive, you guys, you gotta follow.Maggie Hoffman:And then I have a big list, which I think is really fun, of every book that has gotten recommended. So each person comes with, like, two or three ideas. Well, that has become a very big list. We're getting close to 50 episodes, and each person. I mean, you do the math. So, yeah, that's the main project, and then the vintage table is a little side project, and maybe they'll get merged at some point, but I just cannot buy every piece of vintage tableware that I love. And so I thought I should probably start sharing the links so that I get. Maybe other people will take them off the market.Stephanie Hansen:That is smart, because once you start, like, in that Facebook marketplace or Etsy channel of looking for vintage things, ebay, they find you. Yeah, yeah.Maggie Hoffman:So there's usually, like, a theme, you know, sort of beachy things for summer or, you know, whatever is the thing that I'm sort of obsessing over. And that's just for fun, but it's a lot of fun.Stephanie Hansen:Yeah, I. I find it very fun. When you were so how long were you the digital director at Epicurious?Maggie Hoffman:I think I was there a total of four years. I started as the senior editor under David to Markin, who's at King Arthur Flour now, and I took over running it when he left.Stephanie Hansen:And we're probably better off now because we have so many different avenues for creators. Right. Substack has really, like, democratized the creating world. From podcasting, did you find, like, you know, when you work for a big company, there's resources and podcast studios, and then all of a sudden you're on your own and you have to figure it all out. Substack makes it so easy.Maggie Hoffman:Yeah, substack and all the other ways. You know, I think everyone's ability to sort of launch their own independent media is truly exciting, and people are doing it in all sorts of, you know, not just substack, but also their own websites and Patreon and, you know, people have huge success.Stephanie Hansen:Do you think that that is. I mean, I feel sad about that. I think it is cutting into traditional magazine resources, digital resources, digital archives, because people don't necessarily need that to be seen anymore. They can create their own engines. But I also, like, every time I get a magazine, it's a little bit thinner. I think, like, oh, don't wait. Because I still love some of those traditional printed forms and I love linear television, and I also like terrestrial radio still. Like, I want there to be all those things and not have it be just one thing.Maggie Hoffman:Yeah, I mean, I think it's a little more complicated. I wouldn't blame independent creators for the shrinking of food media. I think that has a lot more to do with, you know, everything moving to digital and then sort of being flooded with ads and then search changing so much. I mean, there's just so many things that have shaped that. And I think it's incredibly sad to see, you know, so much of, you know, both book publishing and magazine publishing struggle. It has to do with ad dollars. And, you know, those are places where there are the resources for everything to be tested and tested again. And, you know, I think there's going to have to be a question of how many independent creators people can support.And I don't think advertising is over. I think that is a way to fund some of this as well. You know, if an advertiser wants to support an independent creator, I think that's great. The budgets are going to be smaller than what they were paying for something else. And maybe it can all coexist, I'm.Stephanie Hansen:Hoping, because I think it ultimately, if it raises all boats right. But I mean, we are consolidating in a pretty rapid clip with the top seven media companies and social influencers. But when you think about your podcast and when you conceived it and knew who you wanted to talk to, what did that look like? Like, did you know right away what you were going to zero in on?Maggie Hoffman:Did I know? I was at the beach and was taking a long walk with my husband and sort of saying, were to do this thing, what would it be? I had gone through the process of pitching a show to Conde, which they decided they didn't want, and so I was pretty heartbroken and kind of had lost confidence. I've been in food media about 15 years now, a really long time. I actually worked in book publishing before that and blogging, and I was at Serious Eats in very early, exciting years. And. And I love being a part of that community. I love being able to see what's coming soon. Like, one of the biggest joys when I first started at epicurious, was I showed up and there was this stack of cookbooks on one of the, like, files sitting on one of the file cabinets. And people would sort of say, hey, does anybody have a copy of this? Does anybody have a copy of that? I was like, this is where I'm supposed to be like, you know, I mean, you can see the.Stephanie Hansen:Yep.Maggie Hoffman:Stacks of cookbooks continue. And so I sort of was like, what will be Feel like it sort of captures some of that excitement that I could do independently, and what would it take to do independently, and who would I want to talk to, what new books are, am I excited about? And, you know, just what would that conversation be? And I knew I didn't want it to be a podcast, really, about feeding kids. That's really not what it is. It's really for all cooks, and it focuses a lot on that moment of inspiration. And, you know, I was really burnt out, and it was affecting my cooking. And I think everyone who works really hard can feel that affecting their cooking.Stephanie Hansen:I'm just coming off a cookbook launch or getting ready to launch, and I'm like, sometimes the idea of what to eat, I'm just like, all I've done is cook this week. Like a million places for a million people, for a million things, documented it all. And I just want a piece of peanut butter toast.Maggie Hoffman:Yeah. And that's fine, I think. But, you know, even if you don't work in food, I think if your job is stressful, the world is stressful. Everything, you know, everything feels like it's on fire. Cooking can be really nourishing, sort of mentally and, you know, spiritually, or it can be a thing that causes stress. And how do you get to a place where it feels like it is soothing, where it feels like it's a meditation. Meditation. Whatever it is you need from cooking, how do you get to a place where your dinners make you happy, where you're delighted by what you eat? And so we talk a lot about that.And so I think that came out of. I had written a story about cooking burnout during the days of the early pandemic. And it was something I kept getting notes about where people would be like, oh, my gosh, this is totally me. And so that's the thing I come back to, and people's answers are very different. I sort of wondered, like, if we kind of bring up this topic with so many different food people, is it going to start to get repetitive? But sometimes someone will just floor me with a totally different response to this problem. And so that's been really interesting.Stephanie Hansen:During the pandemic, I've had a radio show about food for, gosh, 18 years, I think. And during the pandemic, we did a lot of that. We called it pantry panic because you were going into the grocery store with your mask and your cart or your bucket, whatever you were putting your groceries in, and you were just literally like throwing staples in just because you didn't want to run out of yeast or flour or sugar and beans and rice and whatever you had. And then you'd get home, you'd be looking at your pantry and like, oh my gosh, how am I going to actually turn this into a meal for cooks and home cooks? You know, that was what we do. Like, okay. But for a lot of people that were two working families had really relied on a lot of convenience type of foods, that was a really new experience for them. To be staring at a bag of split peas and figuring out how to get that to the table.That was such a great. For me as a cook, it was such a great reorienting of how we look at our food systems and how to help people. And it reinvigorated my love of cooking and wanting to write cookbooks that would be for everybody necessarily. Not like, you know, I'm from the Midwest, we cook pretty. Basically, we don't have access to a lot of the fresh stuffs on either coast, but we do have these great grains and we have all these things that are in the breadbasket of the United States. It that pandemic, silver lining for me was going back to actually cooking.Maggie Hoffman:Yeah. I also think we saw the rise of a lot of small businesses that are making things to make life easier and to add flavor. You know, there's. There's so many more companies selling various, you know, sauces and seasonings and things. You know, I think I was in a moment where I was like, oh, man. Like you had to replace restaurant food with home cooked food. And was I really going to do something complicated? And that's where, you know, I just am really cheering for these small businesses because it can be so amazing to have those on hand. And you can usually mail order them.Stephanie Hansen:And just thinking about, like, the condiments, like chili crisp is a condiment that has been around for a long time, but just came into the zeitgeist in the last five years. You know, obviously the proliferation of hot sauces, but also like sumac and za' atar and some of these more world spices that we weren't familiar with necessarily. It's really brought a whole new way of looking at your basic home cooking.Maggie Hoffman:And, of course, some people have been cooking with those things forever, for sure. But I also think there, you know, the cookbook publishing industry is very slow because it takes two years for books to come out. Right. It's a very slow process. And so I think you're finally seeing so many more books from so many more voices, and so you have a guide. You're not just blindly using something you've never seen before.Stephanie Hansen:Along those lines, are there, like, a handful of books that have come across your desk recently that you're like, yes.Maggie Hoffman:I mean, so many. That's, like, my whole thing. Let me think. I mean, there's so many, I think, of the recent one. Zaynab Issa, Third Culture Cooking, is really wonderful. She was a Bon Appetit, and it's just incredibly talented with flavor. She does a lot of development for NYT Cooking now, and that's a good place to find her recipes. But that book's really lovely.Norma Rod's book, she was at Yotam Ottolenghi, and her book is called “Lugma, Abundant Dishes and Stories From My Middle East”, and she's from Bahrain. And that book is just. You just want to cook everything in it. Just really, really. I mean, the photography is stunning. Oh, my gosh. What else? Rick Martinez's new salsa book, “Salsa Daddy, a Cookbook: Dip Your Way Into Mexican Cooking” is really fun and really just, like, a smart thing. If you are feeling bored with sort of, you know, your rotation of, like, protein.Like, if you are doing rotisserie chicken, can of beans, pasta, like, if you were doing that rotation, the answer. When I talked to Rick, he was talking about how when you make salsas, like, so many of them, you could freeze. And so then you can mix and match. You can pull one from your freezer. You can, you know, toss that rotisserie chicken with a green salsa one night and a different salsa the other night. And that was just, like, so exciting to me.Stephanie Hansen:Do you use your freezer a lot? I mean, I find, like, cooks. I have two freezers, and they're always loaded, and I'm trying to eat out of the freezer constantly with the very little success.Maggie Hoffman:That's always the challenge. You really have to keep a list. You really have to put, like, a freezer night on your schedule. My husband travels a lot, and so I try to eat from the freezer when he's gone. So it's like, this is super easy when I'm juggling. I use the freezer for all kinds of things. You know, I do try to put sauces in there. But he had that problem of, like, chucking half of the can of chipotle is in the freezer.Stephanie Hansen:You never get to it.Maggie Hoffman:One thing, I did have one sort of freezer epiphany recently. Not so much of summer food, but I often make turkey chili. It's one of my favorites. Really comforting. And I always put beans in it, which is how I grew up with it. And I was freezing a big, big batch and realized there was no way I was going to fit this batch in the freezer. But I'm just, you know, putting a can of beans in it and letting it simmer for half an hour. Right.So I was like, oh, wait, I'm not going to include the beans in the frozen version. I'm just going to freeze the part that is less bulky, and then when I take it out of the freezer, I can add the can of beans, heat it all up, and that way I'm not taking something from the pantry where it's fine, and using up the space in my freezer.Stephanie Hansen:Gosh, that is kind of, like, weirdly groundbreaking because I'm using Ziploc bags and freezing them flat. I'm using super cubes, mason jars, quartz pints, but.Maggie Hoffman:Yeah, that's right.Stephanie Hansen:Wow. Yes. Okay. I'm just. I'm that.Maggie Hoffman:And I wonder if there's other things like that.Stephanie Hansen:Well, I was just trying to think.Maggie Hoffman:And you just don't need to add something bulky before freezing.Stephanie Hansen:Yeah. Maybe even, like, just sauces, like adding the meats where you can just quickly saute the meats, throw in the sauce, and. Huh.Maggie Hoffman:Yeah.Stephanie Hansen:All right. You might be on to something. This is exciting.Maggie Hoffman:I mean, and especially I use the instant pot a lot in the summer. My kitchen's really hot. And so if you're making just, like, a basic, you know, shredded chicken in an instant pot, any sauce could be the liquid.Stephanie Hansen:Yep. I also find, like, I make a lot of soups and Stewie and breezy things, and there's only two of us, and I cook, like, for eight. So by the time I'm done after making the initial meal, having a leftover meal, maybe a lunch, I still have, like, four portions, and by then, I don't want to eat it anymore. So I'm like, oh, okay, how can I freeze this? And how can I make it into a handy meal for the next? I give away a lot of food probably because of that, because I just don't want to deal with it anymore.Maggie Hoffman:Yeah. If you're recipe testing, if you're working on books, there's just, you gotta share.Stephanie Hansen:And you've made three of the same thing and it's very similar. Maybe a little dash of this or dash of that. You're just like, ugh, I don't want to look at it one more second. When, when you think about the vintage table, just going back to that a second, we're seeing a lot of vintage things come back in vogue. So like the sterling silver platters and the farm glass. And you mentioned DANSK, you know, food 52 reinvested in that company and rebought it out of bankruptcy. Are there trends that you're seeing like with linens or silverware or things that you're excited about?Maggie Hoffman:I mean, I love weird silver. Sort of how this all started is that my favorite thing is, you know, and they're not that expensive if you have just like a tiny little fork. But you know, there's forks for everything. There's a lemon fork and an olive fork and a sardine fork. And so I love that a berry spoon. I had, I found this beautiful berry spoon that kind of had. It was pierced so that if you had like, you know, something that was a little wet, the, the water would run off and it was just gorgeous. And I put it in the newsletter and a friend of mine reached out and said, I have that.Maggie Hoffman:I got it for my wedding for my grandmother and I've never seen a similar one. And there it was on ebay.Stephanie Hansen:That's so cool.Maggie Hoffman:I think that's neat. And, and so, yeah, I'm really into the strangest silver you can possibly find.Stephanie Hansen:It's funny because you don't think about how many pieces there are. And you were like. The first time I ate at a French restaurant with my mother in law who was very proper, I was so intimidated. There was literally like 18 pieces of silverware on the place setting. And I mean, I knew like from the Joya cooking diagram that my mom showed me, like, but there were so many pieces of silver, I had no idea. And I just waited to eat. I ordered the same thing she did. And I waited to eat until she picked up something and then I would pick it up.And years later I kind of confessed and we laughed. And she was like, I didn't know what half of that stuff was. We just don't eat like that now.Maggie Hoffman:No. And I like to have these little things, like to set out snacks for friends, you know, put out a bunch of bowls of things and then it's just like that. The little serving fork you know, on the plate of charcuterie or whatever is old.Stephanie Hansen:I want to tell people too. Like, if you have pieces that are real sterling or fancy crystal dishes, whatever it is, like, use them, you know, Like, I think we wait for this special occasion, that our lives are special occasions. You know, we are being inundated with a lot of information and a lot of weird news. And if you can just have that moment of feeling luxurious by yourself or in your own home or with your friends, I think it brings. Breaks down the barriers of entertaining. Like, serve beans and rice on crystal dishes if you want to. Who cares?Maggie Hoffman:And like, anytime you're in real life with an actual human is especially. Yes.Stephanie Hansen:Like, get out that vintage coupe glass and pour yourself a mocktail or a cocktail, whatever.Maggie Hoffman:Yeah, I have these. My husband grew up with these little cocktail. They're like cocktail picks. I think they're for like an olive and your martini. And they're little swords from Toledo, Spain, which is where, like, swords are made. And they're real little swords. And he and his cousins used to like, sword fight with them. And they're absolutely dangerous.It's a terrible idea. But they're really fun. For olives or for like, you know, that little tapa that's like pepper and an anchovy and an olive.Stephanie Hansen:Yes. What do they call those? Pinchos.Maggie Hoffman:Yeah, so we do that sometimes and we had the little swords and one time someone was clearing the plates and just threw one out. Oh, a little like. So in the end, I actually ended up finding another set. They're around, they're not expensive. And so now the ones that were his grandmother's are like on a shelf sort of displayed. And the. The ebay ones are in rotation.Stephanie Hansen:Wow, that's pretty great. When you are looking for guests, do you search the Internet? Do you spend a lot of time on Instagram, TikTok, Facebook? What's your.Maggie Hoffman:I have known the book publicists from all the different publishing houses for a long time. So often I get an email when a book's coming out. I also go on. Just like if you go on a. On a bookstore website, you can go on Amazon and sort by date. I can see what's coming out. You know, like, here are all the books coming out in August under Cooking and Food. So I often do that.I'm planning several months in advance. So it's really sort of trying to figure out when is the right time to talk to somebody. And often, you know, people are juggling like a European tour and an American tour. I try to talk to them before things get really busy. And in fall. Fall's the big cookbook season, and so there's so many new releases, and some of them are too busy to talk to me, but I'm talking to some really exciting people. This.Stephanie Hansen:Oh, nobody would be too busy. I always think it's kind of shocking. Like, the first time I reached out to Yodam Odalingi, actually, and I just was like, oh, I don't know what he's doing, but I want to talk to him. He's fun. And so I just, like, sent him an Instagram message, and he replied. And we booked an interview for the radio show, and he was so delightful that we recorded a video podcast of it, too. And he was just so great. And people were like, oh, my gosh, I can't believe you got him.I was like, well, maybe sometimes people just don't ask. And I don't know. I just think you always can ask. People can always say no.Maggie Hoffman:Exactly. Exactly. And, you know, I'm not strict. I'd say almost all of my guests are people with, like, a book coming out that week. But then there's also just people I want to talk to. I talked to Hetty McKinnon, and now that was last year, and she has a new book coming out this year, and maybe we'll do it again. But, you know, this challenge, it can be interesting to talk to people in different moments of their lives. People who have just finished a book sometimes are kind of overwhelmed, and it's not the moment where they're, like, thinking about cooking for themselves necessarily.So it can be useful sort of across the board.Stephanie Hansen:When you are booking a guest, do you think about, like. And maybe this is a separate question, too, but the monetization of the podcast, like, do you worry about that? You're a freelance person. Is this, like. I. I'm kind of thinking about the substack algorithm and wondering if it's peaked for. Because people feel like they're subscribing to lots of things, and people are feeling kind of poor right now because the economy's not necessarily been great. Do you worry about that, or do.Maggie Hoffman:You just let me tell you about my business a little bit? So, I mean, I'm making it up as I go, but very early on, I felt like I wanted the newsletter to be visible to everyone because it's part of the service of the show. I want everyone to get all those links, and I want people to listen, and I want it to serve as a reminder, like, hey, there's, a new show up, you know, and the day that I publish the show every week, you know it's going to show up. If you follow in Apple podcasts or Spotify or wherever you listen, you know, that's a thing. But so I have paid subscriptions as an option on Substack and that is people who want to support the show. The show costs money. I record at a studio. I don't record at home mostly because there's a construction project going on next door. I recorded a studio with an amazing engineer and his team.So I pay them for the space and for the help and everything else I do myself. It is my full time job. So in order to pay for all those things, I have advertising and I sell the advertising myself. So yeah, so I'm reaching out to people and saying, look like this is this wonderful audience that loves to cook and is looking for things that will make their cooking life better or easier, more delicious. And people are interested. And so the people who are paid Substack subscribers are supporting the show and to thank them, every week I give away a copy of the author's book and that goes to paid subscribers. So my hope is that people might sign up for an annual subscription. It's 30 bucks.Maggie Hoffman:And then they might win a book. That would be 30 bucks and it would all work out. I have a super exciting. I'm doing like a big thank you to paid subscribers for the 50th episode of the show which is coming up. And it is an unbelievable prize. It's going to be so awesome. But so that's the most of my money is not being made by paid subscribers. I have like not very many.Stephanie Hansen:Yeah.Maggie Hoffman:And, but I love substrate and I love the community. Something I'm really into is the notes part of it which I think some people hate because it's social media. But I think there is a cool food scene on there and something that I do is just post my like actual boring dinner, not a picture. It's literally just like this is my plan. First thing in the morning I'll say this is what I'm doing tonight and that can be fun. And so most of the money that pays for the production of the show and for my full time work is coming from advertisers. I'm so grateful for them. And you know, I think when I listen to a podcast and I hear a recommendation in the host voice, I often consider buying those.And so I believe, I believe in the power of it. And I work with advertisers who I think are cool. And it's a fun part of the business, which is that I get to talk to founders of food companies and cookware companies. And so I actually wouldn't give that up. I think it's really fun.Stephanie Hansen:That's very unique because I came from a sales background myself. I've owned a couple of companies and food is my full time life too. But it's freelance. I mean, I'm freelance. Radio, freelance podcast, freelance TV show, all the things. Freelance cook, write a cookbook. And you cobble together the pots of money and at the end of the year you have 15 W9s and you pay your own insurance. But there is a little bit of freedom in that.That's nice too. So I'm impressed that you're doing all that yourself. That's cool.Maggie Hoffman:I mean, freelance writing, I would say. There's so many great writers out there and people who are writing features for magazines and that's their like full time gig. Like those are really amazing people. I am an editor at heart, really. I've always been an editor and it's harder to put together editing gigs and so the writing, the things that I was being offered weren't that exciting. And I was like, what if I just invest in this? What if I take a couple of months and see what it's going to cost and what I can raise in advertising? And I told myself I was going to take the leap and not evaluate whether it was a good idea or not for six months.Stephanie Hansen:Smart.Maggie Hoffman:And it turned out we sort of said, okay, I'm going to learn how to do it. I'm going to get better at it and try to make it good. Then I'm going to try to grow it and increase the audience and then I'm going to try to monetize it. And it's turned out that I've sort of done all those things at once.Stephanie Hansen:It is the dinner plan and I can really think of no better way than to end this podcast than those last three minutes of you describing what it's like and what it feels like to make this a full time endeavor and why people want to listen and support you. I really enjoyed this chat. You're really doing some incredible work and I just like everything you're doing. So congratulations on getting this all figured out.Maggie Hoffman:Thanks so much.Stephanie Hansen:Yeah, I'm going to put links to all the newsletters and the pod. I'll work on getting this episode prepared and send you a proof before we release it. But thanks, Maggie. I appreciate you being a guest today.Maggie Hoffman:Thank you.Stephanie Hansen:All right, we'll talk soon.Maggie Hoffman:All right. Bye.Stephanie Hansen:Okay, bye. Bye.Stephanie's Dish Newsletter is a reader-supported publication. 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Stephanie Hansen:Hello everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people that are obsessed with food and they come across their obsessions through cookbooks, podcasts, content writers, and today we're talking with Maggie Hoffman. And I was excited because I said I don't get to talk to fellow podcasters very often. Congratulations on your podcast. It is the Dinner Plan podcast. Maggie is the former digital director of Epicurious. She also has many newsletters. So I'm excited to talk to you about that. The Dinner Plan plus What to Drink , plus The Vintage Table Maggie Hoffman - You are my person.Maggie Hoffman:Maybe too many newsletters. We'll see.Stephanie Hansen:Yeah, I'm sure it's a lot. So where should we jump in first? Let's just, let's talk about your newsletters because you already commented on my background. I have a lot of vintage pieces in the background. How did you start the Vintage Table or what was your first newsletter?Maggie Hoffman:Well, it's a little bit complicated, but I actually started with what to drink. In sort of a previous life, I was mostly a cocktail writer. I used to review bars for the San Francisco Chronicle. And I've written two books about cocktails that were published by Ten Speed. The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single SpiritBatch Cocktails: Make-Ahead Pitcher Drinks for Every OccasionAnd so that's like a whole side of my life. And I was running a drinks newsletter for Epicurious when I was there. And when I left, that was sort of the, the going independent. I was able to send one newsletter to that audience and say this is where I'll be.So, you know, I don't update that one as often, but I do have. I like to talk about what I'm drinking, you know, when I'm trying new non alcoholic beers, or sometimes I'll share cocktail recipes from new books I'm reading. So that one was actually first. My main gig is the Dinner plan, which is a podcast and substack. It's sort of a living, breathing system. So the podcast goes Every week I interview a cookbook author every week. We talk about inspiration and where they find dinner ideas and the books they love. And then at the end of every show, someone calls in and shares what's in their fridge and the cookbook author guest comes up with a dinner idea for them.And usually these folks are people with cookbooks, often new cookbooks. And so in the substack each week, we share all of the links to all the recipes that they have talked about so people don't have to like, take notes. Anything they've recommended, it's all there in the newsletter. And then we reprint a recipe from Their books. You can get a little preview of the book, and that's why you should sign up for the newsletter. Someone told me they were taking notes on the show, and I was like, oh, no, no, no, you don't have to do that.Stephanie Hansen:You have such good notes on the episodes.Maggie Hoffman:And, I mean, I listen to these things over and over.Stephanie Hansen:You have, like, attached and linked every single recipe idea anyone's ever discussed in the pod. I mean, it's extensive, you guys, you gotta follow.Maggie Hoffman:And then I have a big list, which I think is really fun, of every book that has gotten recommended. So each person comes with, like, two or three ideas. Well, that has become a very big list. We're getting close to 50 episodes, and each person. I mean, you do the math. So, yeah, that's the main project, and then the vintage table is a little side project, and maybe they'll get merged at some point, but I just cannot buy every piece of vintage tableware that I love. And so I thought I should probably start sharing the links so that I get. Maybe other people will take them off the market.Stephanie Hansen:That is smart, because once you start, like, in that Facebook marketplace or Etsy channel of looking for vintage things, ebay, they find you. Yeah, yeah.Maggie Hoffman:So there's usually, like, a theme, you know, sort of beachy things for summer or, you know, whatever is the thing that I'm sort of obsessing over. And that's just for fun, but it's a lot of fun.Stephanie Hansen:Yeah, I. I find it very fun. When you were so how long were you the digital director at Epicurious?Maggie Hoffman:I think I was there a total of four years. I started as the senior editor under David to Markin, who's at King Arthur Flour now, and I took over running it when he left.Stephanie Hansen:And we're probably better off now because we have so many different avenues for creators. Right. Substack has really, like, democratized the creating world. From podcasting, did you find, like, you know, when you work for a big company, there's resources and podcast studios, and then all of a sudden you're on your own and you have to figure it all out. Substack makes it so easy.Maggie Hoffman:Yeah, substack and all the other ways. You know, I think everyone's ability to sort of launch their own independent media is truly exciting, and people are doing it in all sorts of, you know, not just substack, but also their own websites and Patreon and, you know, people have huge success.Stephanie Hansen:Do you think that that is. I mean, I feel sad about that. I think it is cutting into traditional magazine resources, digital resources, digital archives, because people don't necessarily need that to be seen anymore. They can create their own engines. But I also, like, every time I get a magazine, it's a little bit thinner. I think, like, oh, don't wait. Because I still love some of those traditional printed forms and I love linear television, and I also like terrestrial radio still. Like, I want there to be all those things and not have it be just one thing.Maggie Hoffman:Yeah, I mean, I think it's a little more complicated. I wouldn't blame independent creators for the shrinking of food media. I think that has a lot more to do with, you know, everything moving to digital and then sort of being flooded with ads and then search changing so much. I mean, there's just so many things that have shaped that. And I think it's incredibly sad to see, you know, so much of, you know, both book publishing and magazine publishing struggle. It has to do with ad dollars. And, you know, those are places where there are the resources for everything to be tested and tested again. And, you know, I think there's going to have to be a question of how many independent creators people can support.And I don't think advertising is over. I think that is a way to fund some of this as well. You know, if an advertiser wants to support an independent creator, I think that's great. The budgets are going to be smaller than what they were paying for something else. And maybe it can all coexist, I'm.Stephanie Hansen:Hoping, because I think it ultimately, if it raises all boats right. But I mean, we are consolidating in a pretty rapid clip with the top seven media companies and social influencers. But when you think about your podcast and when you conceived it and knew who you wanted to talk to, what did that look like? Like, did you know right away what you were going to zero in on?Maggie Hoffman:Did I know? I was at the beach and was taking a long walk with my husband and sort of saying, were to do this thing, what would it be? I had gone through the process of pitching a show to Conde, which they decided they didn't want, and so I was pretty heartbroken and kind of had lost confidence. I've been in food media about 15 years now, a really long time. I actually worked in book publishing before that and blogging, and I was at Serious Eats in very early, exciting years. And. And I love being a part of that community. I love being able to see what's coming soon. Like, one of the biggest joys when I first started at epicurious, was I showed up and there was this stack of cookbooks on one of the, like, files sitting on one of the file cabinets. And people would sort of say, hey, does anybody have a copy of this? Does anybody have a copy of that? I was like, this is where I'm supposed to be like, you know, I mean, you can see the.Stephanie Hansen:Yep.Maggie Hoffman:Stacks of cookbooks continue. And so I sort of was like, what will be Feel like it sort of captures some of that excitement that I could do independently, and what would it take to do independently, and who would I want to talk to, what new books are, am I excited about? And, you know, just what would that conversation be? And I knew I didn't want it to be a podcast, really, about feeding kids. That's really not what it is. It's really for all cooks, and it focuses a lot on that moment of inspiration. And, you know, I was really burnt out, and it was affecting my cooking. And I think everyone who works really hard can feel that affecting their cooking.Stephanie Hansen:I'm just coming off a cookbook launch or getting ready to launch, and I'm like, sometimes the idea of what to eat, I'm just like, all I've done is cook this week. Like a million places for a million people, for a million things, documented it all. And I just want a piece of peanut butter toast.Maggie Hoffman:Yeah. And that's fine, I think. But, you know, even if you don't work in food, I think if your job is stressful, the world is stressful. Everything, you know, everything feels like it's on fire. Cooking can be really nourishing, sort of mentally and, you know, spiritually, or it can be a thing that causes stress. And how do you get to a place where it feels like it is soothing, where it feels like it's a meditation. Meditation. Whatever it is you need from cooking, how do you get to a place where your dinners make you happy, where you're delighted by what you eat? And so we talk a lot about that.And so I think that came out of. I had written a story about cooking burnout during the days of the early pandemic. And it was something I kept getting notes about where people would be like, oh, my gosh, this is totally me. And so that's the thing I come back to, and people's answers are very different. I sort of wondered, like, if we kind of bring up this topic with so many different food people, is it going to start to get repetitive? But sometimes someone will just floor me with a totally different response to this problem. And so that's been really interesting.Stephanie Hansen:During the pandemic, I've had a radio show about food for, gosh, 18 years, I think. And during the pandemic, we did a lot of that. We called it pantry panic because you were going into the grocery store with your mask and your cart or your bucket, whatever you were putting your groceries in, and you were just literally like throwing staples in just because you didn't want to run out of yeast or flour or sugar and beans and rice and whatever you had. And then you'd get home, you'd be looking at your pantry and like, oh my gosh, how am I going to actually turn this into a meal for cooks and home cooks? You know, that was what we do. Like, okay. But for a lot of people that were two working families had really relied on a lot of convenience type of foods, that was a really new experience for them. To be staring at a bag of split peas and figuring out how to get that to the table.That was such a great. For me as a cook, it was such a great reorienting of how we look at our food systems and how to help people. And it reinvigorated my love of cooking and wanting to write cookbooks that would be for everybody necessarily. Not like, you know, I'm from the Midwest, we cook pretty. Basically, we don't have access to a lot of the fresh stuffs on either coast, but we do have these great grains and we have all these things that are in the breadbasket of the United States. It that pandemic, silver lining for me was going back to actually cooking.Maggie Hoffman:Yeah. I also think we saw the rise of a lot of small businesses that are making things to make life easier and to add flavor. You know, there's. There's so many more companies selling various, you know, sauces and seasonings and things. You know, I think I was in a moment where I was like, oh, man. Like you had to replace restaurant food with home cooked food. And was I really going to do something complicated? And that's where, you know, I just am really cheering for these small businesses because it can be so amazing to have those on hand. And you can usually mail order them.Stephanie Hansen:And just thinking about, like, the condiments, like chili crisp is a condiment that has been around for a long time, but just came into the zeitgeist in the last five years. You know, obviously the proliferation of hot sauces, but also like sumac and za' atar and some of these more world spices that we weren't familiar with necessarily. It's really brought a whole new way of looking at your basic home cooking.Maggie Hoffman:And, of course, some people have been cooking with those things forever, for sure. But I also think there, you know, the cookbook publishing industry is very slow because it takes two years for books to come out. Right. It's a very slow process. And so I think you're finally seeing so many more books from so many more voices, and so you have a guide. You're not just blindly using something you've never seen before.Stephanie Hansen:Along those lines, are there, like, a handful of books that have come across your desk recently that you're like, yes.Maggie Hoffman:I mean, so many. That's, like, my whole thing. Let me think. I mean, there's so many, I think, of the recent one. Zaynab Issa, Third Culture Cooking, is really wonderful. She was a Bon Appetit, and it's just incredibly talented with flavor. She does a lot of development for NYT Cooking now, and that's a good place to find her recipes. But that book's really lovely.Norma Rod's book, she was at Yotam Ottolenghi, and her book is called “Lugma, Abundant Dishes and Stories From My Middle East”, and she's from Bahrain. And that book is just. You just want to cook everything in it. Just really, really. I mean, the photography is stunning. Oh, my gosh. What else? Rick Martinez's new salsa book, “Salsa Daddy, a Cookbook: Dip Your Way Into Mexican Cooking” is really fun and really just, like, a smart thing. If you are feeling bored with sort of, you know, your rotation of, like, protein.Like, if you are doing rotisserie chicken, can of beans, pasta, like, if you were doing that rotation, the answer. When I talked to Rick, he was talking about how when you make salsas, like, so many of them, you could freeze. And so then you can mix and match. You can pull one from your freezer. You can, you know, toss that rotisserie chicken with a green salsa one night and a different salsa the other night. And that was just, like, so exciting to me.Stephanie Hansen:Do you use your freezer a lot? I mean, I find, like, cooks. I have two freezers, and they're always loaded, and I'm trying to eat out of the freezer constantly with the very little success.Maggie Hoffman:That's always the challenge. You really have to keep a list. You really have to put, like, a freezer night on your schedule. My husband travels a lot, and so I try to eat from the freezer when he's gone. So it's like, this is super easy when I'm juggling. I use the freezer for all kinds of things. You know, I do try to put sauces in there. But he had that problem of, like, chucking half of the can of chipotle is in the freezer.Stephanie Hansen:You never get to it.Maggie Hoffman:One thing, I did have one sort of freezer epiphany recently. Not so much of summer food, but I often make turkey chili. It's one of my favorites. Really comforting. And I always put beans in it, which is how I grew up with it. And I was freezing a big, big batch and realized there was no way I was going to fit this batch in the freezer. But I'm just, you know, putting a can of beans in it and letting it simmer for half an hour. Right.So I was like, oh, wait, I'm not going to include the beans in the frozen version. I'm just going to freeze the part that is less bulky, and then when I take it out of the freezer, I can add the can of beans, heat it all up, and that way I'm not taking something from the pantry where it's fine, and using up the space in my freezer.Stephanie Hansen:Gosh, that is kind of, like, weirdly groundbreaking because I'm using Ziploc bags and freezing them flat. I'm using super cubes, mason jars, quartz pints, but.Maggie Hoffman:Yeah, that's right.Stephanie Hansen:Wow. Yes. Okay. I'm just. I'm that.Maggie Hoffman:And I wonder if there's other things like that.Stephanie Hansen:Well, I was just trying to think.Maggie Hoffman:And you just don't need to add something bulky before freezing.Stephanie Hansen:Yeah. Maybe even, like, just sauces, like adding the meats where you can just quickly saute the meats, throw in the sauce, and. Huh.Maggie Hoffman:Yeah.Stephanie Hansen:All right. You might be on to something. This is exciting.Maggie Hoffman:I mean, and especially I use the instant pot a lot in the summer. My kitchen's really hot. And so if you're making just, like, a basic, you know, shredded chicken in an instant pot, any sauce could be the liquid.Stephanie Hansen:Yep. I also find, like, I make a lot of soups and Stewie and breezy things, and there's only two of us, and I cook, like, for eight. So by the time I'm done after making the initial meal, having a leftover meal, maybe a lunch, I still have, like, four portions, and by then, I don't want to eat it anymore. So I'm like, oh, okay, how can I freeze this? And how can I make it into a handy meal for the next? I give away a lot of food probably because of that, because I just don't want to deal with it anymore.Maggie Hoffman:Yeah. If you're recipe testing, if you're working on books, there's just, you gotta share.Stephanie Hansen:And you've made three of the same thing and it's very similar. Maybe a little dash of this or dash of that. You're just like, ugh, I don't want to look at it one more second. When, when you think about the vintage table, just going back to that a second, we're seeing a lot of vintage things come back in vogue. So like the sterling silver platters and the farm glass. And you mentioned DANSK, you know, food 52 reinvested in that company and rebought it out of bankruptcy. Are there trends that you're seeing like with linens or silverware or things that you're excited about?Maggie Hoffman:I mean, I love weird silver. Sort of how this all started is that my favorite thing is, you know, and they're not that expensive if you have just like a tiny little fork. But you know, there's forks for everything. There's a lemon fork and an olive fork and a sardine fork. And so I love that a berry spoon. I had, I found this beautiful berry spoon that kind of had. It was pierced so that if you had like, you know, something that was a little wet, the, the water would run off and it was just gorgeous. And I put it in the newsletter and a friend of mine reached out and said, I have that.Maggie Hoffman:I got it for my wedding for my grandmother and I've never seen a similar one. And there it was on ebay.Stephanie Hansen:That's so cool.Maggie Hoffman:I think that's neat. And, and so, yeah, I'm really into the strangest silver you can possibly find.Stephanie Hansen:It's funny because you don't think about how many pieces there are. And you were like. The first time I ate at a French restaurant with my mother in law who was very proper, I was so intimidated. There was literally like 18 pieces of silverware on the place setting. And I mean, I knew like from the Joya cooking diagram that my mom showed me, like, but there were so many pieces of silver, I had no idea. And I just waited to eat. I ordered the same thing she did. And I waited to eat until she picked up something and then I would pick it up.And years later I kind of confessed and we laughed. And she was like, I didn't know what half of that stuff was. We just don't eat like that now.Maggie Hoffman:No. And I like to have these little things, like to set out snacks for friends, you know, put out a bunch of bowls of things and then it's just like that. The little serving fork you know, on the plate of charcuterie or whatever is old.Stephanie Hansen:I want to tell people too. Like, if you have pieces that are real sterling or fancy crystal dishes, whatever it is, like, use them, you know, Like, I think we wait for this special occasion, that our lives are special occasions. You know, we are being inundated with a lot of information and a lot of weird news. And if you can just have that moment of feeling luxurious by yourself or in your own home or with your friends, I think it brings. Breaks down the barriers of entertaining. Like, serve beans and rice on crystal dishes if you want to. Who cares?Maggie Hoffman:And like, anytime you're in real life with an actual human is especially. Yes.Stephanie Hansen:Like, get out that vintage coupe glass and pour yourself a mocktail or a cocktail, whatever.Maggie Hoffman:Yeah, I have these. My husband grew up with these little cocktail. They're like cocktail picks. I think they're for like an olive and your martini. And they're little swords from Toledo, Spain, which is where, like, swords are made. And they're real little swords. And he and his cousins used to like, sword fight with them. And they're absolutely dangerous.It's a terrible idea. But they're really fun. For olives or for like, you know, that little tapa that's like pepper and an anchovy and an olive.Stephanie Hansen:Yes. What do they call those? Pinchos.Maggie Hoffman:Yeah, so we do that sometimes and we had the little swords and one time someone was clearing the plates and just threw one out. Oh, a little like. So in the end, I actually ended up finding another set. They're around, they're not expensive. And so now the ones that were his grandmother's are like on a shelf sort of displayed. And the. The ebay ones are in rotation.Stephanie Hansen:Wow, that's pretty great. When you are looking for guests, do you search the Internet? Do you spend a lot of time on Instagram, TikTok, Facebook? What's your.Maggie Hoffman:I have known the book publicists from all the different publishing houses for a long time. So often I get an email when a book's coming out. I also go on. Just like if you go on a. On a bookstore website, you can go on Amazon and sort by date. I can see what's coming out. You know, like, here are all the books coming out in August under Cooking and Food. So I often do that.I'm planning several months in advance. So it's really sort of trying to figure out when is the right time to talk to somebody. And often, you know, people are juggling like a European tour and an American tour. I try to talk to them before things get really busy. And in fall. Fall's the big cookbook season, and so there's so many new releases, and some of them are too busy to talk to me, but I'm talking to some really exciting people. This.Stephanie Hansen:Oh, nobody would be too busy. I always think it's kind of shocking. Like, the first time I reached out to Yodam Odalingi, actually, and I just was like, oh, I don't know what he's doing, but I want to talk to him. He's fun. And so I just, like, sent him an Instagram message, and he replied. And we booked an interview for the radio show, and he was so delightful that we recorded a video podcast of it, too. And he was just so great. And people were like, oh, my gosh, I can't believe you got him.I was like, well, maybe sometimes people just don't ask. And I don't know. I just think you always can ask. People can always say no.Maggie Hoffman:Exactly. Exactly. And, you know, I'm not strict. I'd say almost all of my guests are people with, like, a book coming out that week. But then there's also just people I want to talk to. I talked to Hetty McKinnon, and now that was last year, and she has a new book coming out this year, and maybe we'll do it again. But, you know, this challenge, it can be interesting to talk to people in different moments of their lives. People who have just finished a book sometimes are kind of overwhelmed, and it's not the moment where they're, like, thinking about cooking for themselves necessarily.So it can be useful sort of across the board.Stephanie Hansen:When you are booking a guest, do you think about, like. And maybe this is a separate question, too, but the monetization of the podcast, like, do you worry about that? You're a freelance person. Is this, like. I. I'm kind of thinking about the substack algorithm and wondering if it's peaked for. Because people feel like they're subscribing to lots of things, and people are feeling kind of poor right now because the economy's not necessarily been great. Do you worry about that, or do.Maggie Hoffman:You just let me tell you about my business a little bit? So, I mean, I'm making it up as I go, but very early on, I felt like I wanted the newsletter to be visible to everyone because it's part of the service of the show. I want everyone to get all those links, and I want people to listen, and I want it to serve as a reminder, like, hey, there's, a new show up, you know, and the day that I publish the show every week, you know it's going to show up. If you follow in Apple podcasts or Spotify or wherever you listen, you know, that's a thing. But so I have paid subscriptions as an option on Substack and that is people who want to support the show. The show costs money. I record at a studio. I don't record at home mostly because there's a construction project going on next door. I recorded a studio with an amazing engineer and his team.So I pay them for the space and for the help and everything else I do myself. It is my full time job. So in order to pay for all those things, I have advertising and I sell the advertising myself. So yeah, so I'm reaching out to people and saying, look like this is this wonderful audience that loves to cook and is looking for things that will make their cooking life better or easier, more delicious. And people are interested. And so the people who are paid Substack subscribers are supporting the show and to thank them, every week I give away a copy of the author's book and that goes to paid subscribers. So my hope is that people might sign up for an annual subscription. It's 30 bucks.Maggie Hoffman:And then they might win a book. That would be 30 bucks and it would all work out. I have a super exciting. I'm doing like a big thank you to paid subscribers for the 50th episode of the show which is coming up. And it is an unbelievable prize. It's going to be so awesome. But so that's the most of my money is not being made by paid subscribers. I have like not very many.Stephanie Hansen:Yeah.Maggie Hoffman:And, but I love substrate and I love the community. Something I'm really into is the notes part of it which I think some people hate because it's social media. But I think there is a cool food scene on there and something that I do is just post my like actual boring dinner, not a picture. It's literally just like this is my plan. First thing in the morning I'll say this is what I'm doing tonight and that can be fun. And so most of the money that pays for the production of the show and for my full time work is coming from advertisers. I'm so grateful for them. And you know, I think when I listen to a podcast and I hear a recommendation in the host voice, I often consider buying those.And so I believe, I believe in the power of it. And I work with advertisers who I think are cool. And it's a fun part of the business, which is that I get to talk to founders of food companies and cookware companies. And so I actually wouldn't give that up. I think it's really fun.Stephanie Hansen:That's very unique because I came from a sales background myself. I've owned a couple of companies and food is my full time life too. But it's freelance. I mean, I'm freelance. Radio, freelance podcast, freelance TV show, all the things. Freelance cook, write a cookbook. And you cobble together the pots of money and at the end of the year you have 15 W9s and you pay your own insurance. But there is a little bit of freedom in that.That's nice too. So I'm impressed that you're doing all that yourself. That's cool.Maggie Hoffman:I mean, freelance writing, I would say. There's so many great writers out there and people who are writing features for magazines and that's their like full time gig. Like those are really amazing people. I am an editor at heart, really. I've always been an editor and it's harder to put together editing gigs and so the writing, the things that I was being offered weren't that exciting. And I was like, what if I just invest in this? What if I take a couple of months and see what it's going to cost and what I can raise in advertising? And I told myself I was going to take the leap and not evaluate whether it was a good idea or not for six months.Stephanie Hansen:Smart.Maggie Hoffman:And it turned out we sort of said, okay, I'm going to learn how to do it. I'm going to get better at it and try to make it good. Then I'm going to try to grow it and increase the audience and then I'm going to try to monetize it. And it's turned out that I've sort of done all those things at once.Stephanie Hansen:It is the dinner plan and I can really think of no better way than to end this podcast than those last three minutes of you describing what it's like and what it feels like to make this a full time endeavor and why people want to listen and support you. I really enjoyed this chat. You're really doing some incredible work and I just like everything you're doing. So congratulations on getting this all figured out.Maggie Hoffman:Thanks so much.Stephanie Hansen:Yeah, I'm going to put links to all the newsletters and the pod. I'll work on getting this episode prepared and send you a proof before we release it. But thanks, Maggie. I appreciate you being a guest today.Maggie Hoffman:Thank you.Stephanie Hansen:All right, we'll talk soon.Maggie Hoffman:All right. Bye.Stephanie Hansen:Okay, bye. Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

The Supreme Court rules on Trump's Executive Order on birth right citizenship. This is a huge win, but the win has nothing to do with birth right citizenship. Let's talk about it. 

En esta entrevista María Sorté nos cuenta cuál es su nombre real, cómo quería ser doctora y terminó actuando, cómo descubrió que su prometido le era infiel, cómo vivió la pérdida de un embarazo a media escena, cómo vivió el fallecimiento de su mamá, cómo dejó de cantar cuando su marido falleció, cómo el público será el que la retire, y el atentado que vivió su hijo Omar García Harfuch.  

This week, we attempted to discuss the convuluted tale of the Montauk Project. Taking place at Camp Hero near Long Island, this conspiracy has it all. But is there any basis in realty to the government perfecting time travel, creating super soldiers, and opening up portals to other worlds? Sort of. Join the Patreon:  www.Patreon.com/Wednesdaystalk  Call Us:  773-599-3473  Email Us:  OnWednesdaysWeTalkWeird@gmail.com  Follow Tobias Wayland:  www.SingularFortean.com  Follow Ashley Hilt:  linktr.ee/itsasherz  Produced By: Captain of the USS Eldridge NateBecome a supporter of this podcast: https://www.spreaker.com/podcast/on-wednesdays-we-talk-weird--5989318/support.

Date Everything came out last week, but can you really Date... Everything? Sort of! It certainly casts a wide net- listen in to hear Jerome and Alex talk about who they loved, hated, and what they thought of Sassy Chap Games' latest harem anime video game!Then, since it's that time, join us for a passionate conversation that we do every month- it's our Rants and Raves!Enjoying Light Gaming? Please consider rating, reviewing and sharing our goofy show with a friend!Check us out on our socials and join the discord! https://linkpop.com/lightgamingpodcastProduced by Alex Hambrock and Jerome BarbatsisCover Art by Alex Hambrock and Kat HambrockSound and Editing by Jerome Barbatsis

I want to meet YOU in Dallas in September!  This is part 2 of my conversation with Brandie and Ryan of Home+Sort and the How To Summit.  LINKS FOR LISTENERS: Come see us at the Summit in September! Hit this link: howtosummit.org and use code MELISSA10 for $50 off.  _______________________________________________________________________ overview and timestamps: This episode is the second part of a conversation with Brandie and Ryan of Home+Sort and the How To Summit.   They discuss the importance of continuously reevaluating business strategies, whether a solopreneur or a team leader, and how staying adaptable can lead to success. The discussion also highlights the upcoming How To Summit with new speakers, fresh topics, and an improved attendee experience.   The guests share insights on challenges in event planning, particularly under changing circumstances. They also touch on themes like client acquisition, neurodivergent organizing, and the value of community in the organizing industry. The episode aims to inspire and provide actionable strategies for business growth and personal development.   00:00 Introduction and Recap 00:36 What's New at the How To Summit 01:37 The Importance of Change and Adaptability 02:14 Event Planning and Client Experience 04:10 Summit Highlights and Speaker Lineup 06:05 The Value of Community and Networking 08:26 Investment in Personal Development 14:35 Exciting New Topics and Workshops 22:48 Final Thoughts and Farewell

durée : 00:05:58 - La Revue de presse internationale - par : Catherine Duthu - L'Iran a lancé une nouvelle salve de missiles sur Israël, qui a répliqué par des frappes, alors que Donald Trump a annoncé une trêve entre Ies deux pays. Pendant que le monde entier a les yeux rivés sur cette guerre, le sort des Palestiniens a empiré, à Gaza comme en Cisjordanie.

The Karate Kid is back! Sort of. We have all new characters, all new plots (sort of), and all new action! Is this movie worthy of the Karate Kid name? Here are my thoughts.www.enigmakidd.com

In the wake of President Donald Trump's decision to bomb Iranian nuclear facilities and the continuation of missile exchanges between Iran and Israel, stock, bond, and oil markets are in a holding pattern. This morning, we'll unpack how financial markets are responding to war headlines. Plus, the big tax and spending legislation includes a ban on state AI regulation and would override more than 100 local laws already on the books.

In the wake of President Donald Trump's decision to bomb Iranian nuclear facilities and the continuation of missile exchanges between Iran and Israel, stock, bond, and oil markets are in a holding pattern. This morning, we'll unpack how financial markets are responding to war headlines. Plus, the big tax and spending legislation includes a ban on state AI regulation and would override more than 100 local laws already on the books.

I am here this week with two of my FAVORITE people not just in organizing, but in life. Today I'm talking to Brandie & Ryan about how they run their 7 figure organizing business and the lessons that all of us should be doing--whether your business is 4, 5, or 6 figures.   LINKS FOR LISTENERS:   Get in touch with Melissa: hello@proorganizerstudio.com or proorganizerstudio.com   Join us at the How To: Summit (use code Melissa10 for $50 off): howtosummit.org     Balancing Business & Client Satisfaction: Insights from Home+Sort   We are here with two episodes this week with Brandie and Ryan from Home+Sort, and also the leaders of the How to Summit.   They discuss maintaining organizing businesses, reevaluating processes, pricing strategies, and delivering high-quality services.   They underscore the importance of adaptability, efficient client communication, and being responsive to market changes. They also emphasize the value of client satisfaction and efficient operational practices. The conversation offers practical advice for pro organizers to enhance their business strategies and client relationships.   00:00   Introduction and Podcast Update 02:46   Funny Anecdotes and Realities of Organizing 04:41    Home+Sort Business Insights 06:06   Adapting and Reevaluating Business Strategies 14:50    Pricing Strategies and Flexibility 20:31    Understanding the Value of Professional Organizers 21:20   The Unique Approach to Relocations 22:15    Ensuring Client Satisfaction 22:55   The Importance of Delivering Quality Service 25:33   Balancing Effort and Reward in Business 26:17   Challenges and Lessons from Real Experiences 28:10    Effective Client Communication 33:53   Evaluating and Improving Business Practices 40:12   Final Thoughts and Takeaways

En 2017, Alain Delon répondait aux rumeurs autour de son couple avec Valérie Trierweiler. François Hollande en profitait pour réagir à cette annonce. Tous les jours, retrouvez le meilleur de Laurent Gerra en podcast sur RTL.fr, l'application et toutes vos plateformes.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

We at the Beyond Expectation Podcast talk about what's really going on in the world. Eduardo (El Jefe), Brett (the White Rhino), and the new addition to the team, Brad the 6'9”, come out swinging. From Bigfoot to the White House, UAPs to local musicians, there is nothing Beyond Expectation for these two. Reach out to us on the soshul meediaz like Instagram to tell us what you think. Are you someone with an interesting story to tell? Let us know! Links to everywhere where we can be found: https://linktr.ee/beyondexpectationpod For more exclusive updates and future content of the world's newest best podcast ever you can follow on Instagram @beyondexpectationpodcast. Help us grow by subscribing to the podcast on platforms such as Apple Podcasts, Google Play, Spotify, Stitcher and TuneIn. 5-star reviews are greatly appreciated. As always, thank you for your support.

Send us a textThe Mazey's come to you from the 49th state of Alaska for this episode of Mazey Days, brought to you by Vision Homes! From a campground alongside a river, they wrap up a historic WVU Baseball season. Coach Mazey talks about his first spring in nearly 40 years without coaching or playing college baseball & why in the world they're in Alaska! Enjoy this latest episode! 

Ever feel like you're doing okay… until your own thoughts start tearing you down? That quiet voice in your head that takes something small—like having a cookie—and turns it into “I always screw this up”?That's not the truth. That's the trap.This episode is all about the judgment we turn on ourselves, how it keeps us stuck, and what it actually takes to feel better—without the drama, without guilt, and without chasing perfection.If you've ever felt like you're on the sidelines of your own life, this one's worth a listen. We're unpacking the stories we tell ourselves, how to separate fact from fiction, and what it looks like to finally step forward.*Tried every diet out there and nothing sticks?Imagine having a coach checking in on you EVERY day—keeping you on track and adapting your plan to whatever life throws your way.A personalized, 1:1 coaching program designed just for you can really change the game.➤ https://www.mybodytutor.com/coaching/weight-lossWhy don't we talk and see if we're a good fit for each other? Let's set up a chat.➤ https://www.mybodytutor.com/book-a-callWhat've you got to lose?

durée : 00:07:53 - Nouvelles têtes - par : Mathilde Serrell - C'est LA voix inoubliable de la version Thomas Jolly de « Starmania » ! Son interprétation de Marie-Jeanne a ému la France entière. Une expérience qui l'a révélé autant au public qu'à lui-même ! Avant son album à la rentrée, Alex Montembault est ce matin l'invité de Mathilde Serrell. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Hello. Just a quick one this week to let you know we haven't got ten around to recording our round-up show as promised, so here is a quick ten minutes chat about Birthday's, Beach Boys and questionable Buzzards.We will, all being well, be back soon with our series round up before we go on a bit of a break for the summer.

What began as a labor of love for Jackie Lapin — traveling the world and taking captivating photos — has blossomed into a thriving business and membership community. Today, Jackie's The Historic Traveler offers frequent blog posts, a vast library of images, curated reading lists, historical insights, and exclusive travel resources, all designed for those who share her wanderlust. Jackie is a veteran of multiple fields — including working as a pioneering female sportswriter, accomplished PR executive, and marketing strategist. She champions the idea that turning your avocation into a vocation isn't just possible; it may be the most direct and rewarding path to success. This week, Jackie reveals her blueprint for transforming personal passion into a robust income stream. She also shares insights on how to build a successful business from the ground up. Join Jackie as she travels the world of historic sites and entrepreneurial insights. Monday Morning Radio is hosted by the father-son duo of Dean and Maxwell Rotbart. Photo: Jackie Lapin, The Historic TravelerPosted: June 23, 2025 Monday Morning Run Time: 48:38 Episode: 14.3 POPULAR EPISODES Living in the Year 1450 (Sort of), Douglas Squirrel Bridges the Tech-Nontech Divide From Classroom to Boardroom: How Teacher Maria Fraietta Turned a $50 Investment into a $34 Million Juggernaut Kickstarter's CTO Shares Strategies for Delivering Bad News with Clarity, Empathy, and Integrity

durée : 00:03:42 - Les P'tits Bateaux - par : Camille Crosnier - Émerveillé par ces petits points lumineux qui dansent dans la nuit, Gaspard, 4 ans, s'interroge : pourquoi les lucioles brillent-elles, et comment font-elles ? Pour éclairer sa curiosité, François Lasserre, entomologiste passionné, lui répond. - invités : François LASSERRE - François Lasserre : Entomologiste et vice-président de l'Office Pour les Insectes et leur Environnement (OPIE). - réalisé par : Stéphanie TEXIER

Hey, we sometimes do what we said we'd do. This isn't one of those times but we did try. Bear with us we are getting it done. Also we talk boobs and sex and stuff.

The Golden Crew faces their darkest hour as Carnival drops a bombshell announcement about major changes to the VIFP loyalty program! Join Trevor, Tom, and Jenn as they navigate the five stages of grief over the new points and stars system that's replacing the beloved days-based program. In this emotional rollercoaster of an episode, we break down what spending $18,000 might get you (spoiler: maybe platinum status?), debate whether families will have to split their points four ways, and discover why casino players just got royally screwed. Plus, Trevor contemplates his MSC status match options, we send our support to John Heald who's taking heat from angry cruisers, and somehow manage to turn existential dread into comedy gold. Fair warning: This episode contains speculation, mathematical confusion, and Trevor singing Celine Dion. You've been warned.

durée : 00:29:31 - L'Entretien archéologique - par : Antoine Beauchamp - A l'occasion de l'année scientifique consacrée à l'âge du Bronze, le musée Anne de Beaujeu de Moulins dédie une exposition aux trésors matériels de cette période qui court de -2.500 ans à - 800 ans avant notre ère. A quoi ressemblait la vie des humains de cette période méconnue ? - réalisation : Olivier Bétard - invités : Emmanuelle Audry-Brunet Responsable des collections archéologiques du Musée Anne de Beaujeu de Moulins sur Allier, co-commissaire de l'exposition “L'Odyssée du Bronze. A la rencontre des premiers Européens” au Musée Anne de Beaujeu; Pierre-Yves Milcent Maître de conférences à l'université Jean-Jaurès de Toulouse

Okay. Gia and Keisha are celebrating something. It's not clear what. But the long and the short of it is they are struggling with their thoughts. Sort of like Willow, but without the overbearing douchebag yammering non-stop. Anyway. They can't figure out who knows what. That's across multiple storylines. They also can't figure out why. Apply that to anything you like. Storyline. Outfit. Beverage. Your call. Also who. As in, who cares who gets what child or children? Aren't they all a little disappointing? Bottom line, apologies for whatever Gia and Keisha have going on in this episode. Best to lower your expectations (if you haven't already). #mauricebenard  #kellythiebaud #rogerhowarth #maurawest #steveburton #delirious #barshampoo #daydrinkingwithsethmeyers #hillstreetblues #kinshriner  #nicholaschavez #afterlife #rickygervais #hallandoates #superstore #freaksandgeeks #freefallin #alanarkin #newgirl #lamornemorris #colonoscopy #takethenap #alleymills #billylibby #chickadee #fortgorgeous #robertgossett #daydrinkingwithsethmeyers #marcuscoloma #useastaplegun #riptwitch #ripepiphany #ripsonyaeddy  #waywardchickadee #barshampoo #ripmiffy #lovedogs #justinebateman #brookeshields #neilgaiman #dnice #cq #deborahcox #malcolmjamalwarner #lume #godzillaminusone #ripjacklynzeman #jasonmomoa #adambelanoff #thecloser #majorcrimes #wings #murphybrown #thecosbyshow #pinkalicious #ripbillymiller #ripmatthewperry #riptylerchristopher #riplesliecharleson #ripandrebraugher #ripjohnnywactor #dutchbarnvodka #chadduell #rickygervaisrobot #colinfromaccounts

Save 20% on your Harvest Host membership HERE *as an affiliate, we may earn from qualifying purchases   Mattress Insider: https://shareasale.com/r.cfm?b=1525070&u=2656431&m=96524&urllink=&afftrack=   AMAZON SHOP: https://www.amazon.com/shop/travelswithdelaney **as an Amazon Associate, we may earn from purchases    RV DESTINATIONS MAGAZINE: https://www.rvdestinationsmagazine.com/TravelDelaney USE CODE: TRAVELDELANEY20 to save 20% off of any of their subscriptions   Check out our YouTube Channel:  https://www.youtube.com/travelswithdelaney   Follow us on INSTAGRAM and FACEBOOK: @travelswithdelaney   Checkout our website: https://www.travelswithdelaney.com   Don't Just Camp; Camp Happy! https://www.camphappyacres.com   Ultimate Cloth https://www.ultimatecloth.com/TWD SAVE 15% with Code TWD15   GasStop: https://diversifiedpower.com/product-category/gasstop/ Save 10% when you use code: TWD10

Dean continued his discussion on organizing your home and how to sort, inventory and store the things you really need. 

Dean gets into to organizing your space and how to sort, inventory and store the things you really need.  Dean answers a listener question about a painter who used a sprayer to paint but then threw the residue down the toilet and how to combat the residue that was left. 

Dean gets into to organizing your space and how to sort, inventory and store the things you really need.  Dean addresses a caller's question about how to test different colors of paint in a space instead of testing samples on a wall.

It's a just-trying-to-get-through-the-week type of week! Jodi and Nora first talk about all the sort-of songs of summer suggestions from listeners (1:25), which has been compiled into a playlist for your pleasure and convenience, and specifically ‘Manchild' and the discourse surrounding Sabrina Carpenter's new album cover release (7:13). Then, they go through everything they loved about the Tonys this year, including Cole Escola, Cynthia Erivo, Nicole Scherzinger, and the ‘Hamilton' 10-year anniversary performance (24:48). Finally, they sort through their feelings about Dakota Johnson's lawful evil nepotism baby presence and the press tour she's doing with Pedro Pascal and Chris Evans for their new movie ‘The Materialists' (51:00), before sharing their personal obsessions for the week (1:13:47). Email us with your latest obsessions at wereobsessedpod@gmail.com! Preorder your copy of ‘Hit Girls' by Nora Princiotti, which comes out on June 17! Enter for a chance to win a free copy here! Listen to the Sort of Songs of the Summer Playlist here. Hosts: Jodi Walker and Nora Princiotti Producers: Sasha Ashall and Belle Roman Learn more about your ad choices. Visit podcastchoices.com/adchoices

In the Electrek Podcast, we discuss the most popular news in the world of sustainable transport and energy. In this week's episode, we discuss the new Tesla Model S and Model XX, Robotaxi is sort of coming, Xiaomi breaking the EV record at Nurburgring, and more. The show is live every Friday at 4 p.m. ET on Electrek's YouTube channel. As a reminder, we'll have an accompanying post, like this one, on the site with an embedded link to the live stream. Head to the YouTube channel to get your questions and comments in. After the show ends at around 5 p.m. ET, the video will be archived on YouTube and the audio on all your favorite podcast apps: Apple Podcasts Spotify Overcast Pocket Casts Castro RSS We now have a Patreon if you want to help us avoid more ads and invest more in our content. We have some awesome gifts for our Patreons and more coming. Here are a few of the articles that we will discuss during the podcast: Tesla launches updated Model S and Model X: the biggest change is the price Tesla Full Self-Driving hasn't improved all year and Musk points to more wait Elon Musk ‘regrets' what he said about Trump as the President is about to crush Tesla Xiaomi's SU7 Ultra snags all-time fastest lap for a mass-produced EV at Nürburgring [Video] A prototype Porsche Cayenne EV just beat every gas SUV ever in a hillclimb We have the starting pricing for all model year 2026 Rivian R1 trims The 2025 Kia EV9 sold out faster than expected Mercedes has a new ultra-luxury electric van coming soon The funky Subaru Brat is returning as an EV pickup with a little help from Toyota Charge your EV in 5 minutes: BYD's ‘flash' network heads to Europe Here's the live stream for today's episode starting at 4:00 p.m. ET (or the video after 5 p.m. ET: https://www.youtube.com/live/ArA4TKru5Gs

“Love Island USA” is getting juicy. Huda and Jeremiah are careening towards disaster, two new bombshells enter the villa to try to turn the men's heads, and we have our first exit from the villa. (We'll miss you, Belle-dasha. Sort of.) We also are getting some strong redpill vibes from certain men – cough, Ace, cough – and honestly hope that our fave gals get some new dudes in the villa to jump ship to as soon as humanly possible. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Zack Klapman has tales of attending poor man's Goodwood in a sauna; Matt notices cars in Italy; Ford unveiled a new Foxbody-inspired Mustang GT that has us confused; and we answer Patreon questions including: Why we would only do a TST charity event a certain wayWould Matt order a Spyder again?Color change with a wrap or paint?Why your friend tells you his WRX is an STIVintage watch vs new watchAlpina B3 vs M3 TouringWhy did enthusiasts love the 911 T but not the base Carrera?How to raise your kid to be a good car enthusiastTrack/daily after the M235i?When you do and don't need to change tiresIs the R35 GTR Final Edition worth it?Why is that Jeep SO expensive?Weird cars we seeAnd more! Recorded June 10, 2025 CashAppDownload CashApp Today: https://capl.onelink.me/vFut/mfsirfru #CashAppPodDeleteMeGet TWENTY PERCENT off your DeleteMe plan when you go to joindeleteme.com/TIRE and use promo code TIRE at checkout.     New merch! Grab a shirt or hoodie and support us! https://thesmokingtireshop.com/ Use Off The Record! and ALWAYS fight your tickets! For a 10% discount on your first case go to https://www.offtherecord.com/TST Want your question answered? Want to watch the live stream, get ad-free podcasts, or exclusive podcasts? Join our Patreon: https://www.patreon.com/thesmokingtirepodcast Instagram:https://www.Instagram.com/thesmokingtirehttps://www.Instagram.com/therealzackklapman Want your question answered? Want to watch the live stream, get ad-free podcasts, or exclusive podcasts? Join our Patreon: https://www.patreon.com/thesmokingtirepodcast Use Off The Record! and ALWAYS fight your tickets! Enter code TST10 for a 10% discount on your first case on the Off The Record app, or go to http://www.offtherecord.com/TST. Watch our car reviews: https://www.youtube.com/thesmokingtire Tweet at us!https://www.Twitter.com/thesmokingtirehttps://www.Twitter.com/zackklapman Instagram:https://www.Instagram.com/thesmokingtirehttps://www.Instagram.com/therealzackklapman

Matt's Lamborghini engine is done! Sort of. There's good news and confusing news. Plus we talk about why the new M5's wagon-ness doesn't excuse it's heaviness; which fan car we'd drive; answer a lot of automotive F/M/K questions; and revisit the worst dashboard ever.Plus, Patreon questions include: What's the ugliest interior feature ever?How to make your watch look perfect for my weddingWhich 6 CDs would you keep in the changer forever?Would you rather have a new car with an auto or an old manual?Favorite color from a non-premium brand?How to get a Maserati Quattroporte to 500k miles?Who would you swap garages with?Do interior rattles bother you?F/M/K: '65 Alfa Giulia Spring v BMW 2002 v Citroen SMMost beautiful car on sale?Why you DON'T need to turn traction control offAnd more!Recorded May 28, 2025 TruewerkGet 15 percent off your first order at TRUEWERK.com/tire. SmallsGet 35% off Smalls plus an additional 50% off your first order by using my code TIRE at smalls.com New merch! Grab a shirt or hoodie and support us! https://thesmokingtireshop.com/ Use Off The Record! and ALWAYS fight your tickets! For a 10% discount on your first case go to https://www.offtherecord.com/TST Want your question answered? Want to watch the live stream, get ad-free podcasts, or exclusive podcasts? Join our Patreon: https://www.patreon.com/thesmokingtirepodcast Instagram:https://www.Instagram.com/thesmokingtirehttps://www.Instagram.com/therealzackklapman Want your question answered? Want to watch the live stream, get ad-free podcasts, or exclusive podcasts? Join our Patreon: https://www.patreon.com/thesmokingtirepodcast Use Off The Record! and ALWAYS fight your tickets! Enter code TST10 for a 10% discount on your first case on the Off The Record app, or go to http://www.offtherecord.com/TST. Watch our car reviews: https://www.youtube.com/thesmokingtire Tweet at us!https://www.Twitter.com/thesmokingtirehttps://www.Twitter.com/zackklapman Instagram:https://www.Instagram.com/thesmokingtirehttps://www.Instagram.com/therealzackklapman

Paganism was the set of original ancient religions around the world. They all had plenty of gods, loved nature, sometimes sacrificed things, and so on. Then the Big Three religions came along and took over. But today paganism has come roaring back!See omnystudio.com/listener for privacy information.