Podcasts about Spring

Hedrun Metzler, the author of the German Heritage Baking Cookbook joins Maria to talk about the connecting power of baking, as well as the importance of passing down memories and recipes through the generations.Enter, "The Maria Liberati Show," based on her travels, as well as her Gourmand World Award-winning book series, "The Basic Art of Italian Cooking," and "The Basic Art of..." Find out more on https://www.marialiberati.com-----music: "First Day of Spring" by David Hilowitz - available via Creative Commons Attribution-ShareAlike 4.0 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://creativecommns.org/licenses/by-sa/⁠⁠⁠⁠⁠⁠⁠⁠

Winter may have a firm grip on the landscape, but beekeepers can still get ready for the season ahead. In this Honey Bee Obscura episode, Jim Tew sits down with Anne Frey of Betterbee to talk about how to make the most of cold months by planning for spring. Anne and Jim share practical ideas to ensure you're not scrambling once the weather breaks — from repairing and assembling hive equipment to mapping out management tasks on your beekeeping calendar. Anne suggests using past notes or calendars to anticipate bloom times and colony milestones, helping beekeepers predict when to add supers or prepare for swarm season. The conversation also touches on refreshing equipment, creating swarm traps from worn-out boxes, planning new projects such as pollen trapping or comb-honey production, and using local bee meetings to learn from others during the off-season. Both Jim and Anne emphasize that winter prep isn't busywork — it's the key to hitting the ground running when the bees and blossoms are ready. ______________________ Thanks to Betterbee for sponsoring today's episode. Betterbee's mission is to support every beekeeper with excellent customer service, continued education and quality equipment. From their colorful and informative catalog to their support of beekeeper educational activities, including this podcast series, Betterbee truly is Beekeepers Serving Beekeepers. See for yourself at www.betterbee.com ______________________ Honey Bee Obscura is brought to you by Growing Planet Media, LLC, the home of Beekeeping Today Podcast. Music: Heart & Soul by Gyom, All We Know by Midway Music; Christmas Avenue by Immersive Music; original guitar music by Jeffrey Ott Cartoons by: John Martin (Beezwax Comics) Copyright © 2025 by Growing Planet Media, LLC

Net Present Value and Internal Rate of Return Business Finance, FIL 240-001, Autumn 2025, Lecture 22 Type: mp3 audio file ©2025

Net Present Value and Internal Rate of Return Business Finance, FIL 240-002, Autumn 2025, Lecture 22 Type: mp3 audio file ©2025

Today, we take a look at the outlook for the upcoming Men's Basketball season, the focus of the newly released Spring 2026 courses, and  Women's Soccer's back-to-back Ivy League Championship win.

In this heartfelt season wrap-up, host Jenny Dempsey reflects on everything The Career Flipper has become, and everyone who made it possible. What started as a personal experiment after being laid off has turned into a global community of second-chancers, dreamers, and brave souls rewriting their stories one imperfect step at a time.Jenny shares highlights from 2025: from a bartender in the Caribbean to a software engineer turned chocolate maker, and the lessons she's learned from 86 incredible guests who have become unexpected mentors. She also opens up about juggling her full-time job, flipping furniture, grieving, and laughing her way through life, including the story of how she accidentally printed her misspelled logo on every piece of marketing material before her first big event.This episode is honest, funny, and full of gratitude, a love letter to everyone who's ever listened, shared, or dared to flip their own story.What You'll Hear:The evolution from Season 1 (post-layoff chaos) to Season 2 (balancing full-time work + creative passion)Key takeaways from this year's most inspiring guestsThe hilarious Canva logo fiasco at Jenny's first vendor eventWhy messy beginnings still count as beginningsA peek at what's next for The Career Flipper in Spring 2026 THANK YOU FOR LISTENING, SUBSCRIBING, FOLLOWING, REVIEWING! I love and appreciate you all! Thanks for tuning in to The Career Flipper!If this episode made you think, laugh, or feel a little braver about your own flip, do me a favor:

Bongani Bingwa speaks to a leading voice behind the Johannesburg Philharmonic Orchestra (JPO) as it gears up to fill the city with the sound of summer. From breathtaking classical performances to festive favourites, the JPO’s Spring Concert Series promises to deliver world-class music that’s both inspiring and accessible. As Joburg readies itself for a season of melody and celebration, we explore how the orchestra continues to nurture local talent, bring communities together, and make orchestral music a vibrant part of South Africa’s cultural heartbeat. 702 Breakfast with Bongani Bingwa is broadcast on 702, a Johannesburg based talk radio station. Bongani makes sense of the news, interviews the key newsmakers of the day, and holds those in power to account on your behalf. The team bring you all you need to know to start your day Thank you for listening to a podcast from 702 Breakfast with Bongani Bingwa Listen live on Primedia+ weekdays from 06:00 and 09:00 (SA Time) to Breakfast with Bongani Bingwa broadcast on 702: https://buff.ly/gk3y0Kj For more from the show go to https://buff.ly/36edSLV or find all the catch-up podcasts here https://buff.ly/zEcM35T Subscribe to the 702 Daily and Weekly Newsletters https://buff.ly/v5mfetc Follow us on social media: 702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/Radio702 702 on YouTube: https://www.youtube.com/@radio702See omnystudio.com/listener for privacy information.

Send us a textAuthorities on backing slow horses, enthusiasts of spinning yarns.We're back with the good people at Neds this weekend with another hosted pot. Join the fun here! www.neds.com.au/hosted-group/RACINGPOTJoin our FREE tipping competition this weekend! Ts & Cs on the website - your last chance to win a $500 prize!A great Champions Day and a fantastic way for us to end a ripping Flemington Carnival. On The Drift, the self acclaimed biggest horse racing podcast on the Northside of Brisbane. We preview and review the Group 1 races across the Australian Thoroughbred Racing calendar, while providing best bets each week and a few you can put a line through. We have a light hearted look at the racing industry, talking about topics that racing ethusiasts care about.If you're having a bet this Spring, take it to the Neds level: www.neds.com.auJoin us on Instagram, Twitter & Tiktok.Thanks for listening

Chefs, media tour Idaho farm country.

by UFO History Buff & Author, Charles LearWhen a single witness reports an episode of high strangeness involving a UFO encounter, having physical evidence in the form of traces left on the ground, or on the witness, really helps when arguing for the witness's credibility. This was the case in the 1979 report by a forestry worker in Scotland who said he not only saw a mysterious domed object sitting on the ground, but that he was assaulted by two spherical objects with spike-like protrusions that rolled towards him. The case got the attention Flying Saucer Review Editor Charles Bowen, who made arrangements to have it investigated by members of the UFO Investigators Network, an organization funded by FSR and formed in 1977 with the help of Jenny Randles who had proposed the idea. The resulting three-part report by UFOIN investigators Martin Keatman and Andrew Collins appears in the November-December 1979, Spring 1980, and September 1980 issues. The case was also investigated by employees of the Livingston Development Corporation and local police from two stations. Read more →

by UFO History Buff & Author, Charles LearIn last week's blog, we looked at a case involving a 1979 report by a forestry worker in Scotland who said he not only saw a mysterious domed object sitting on the ground, but that he was assaulted by two spherical objects with spike-like protrusions that rolled towards him rapidly, rolled over onto his sides, and seemed to be pulling on his pants. At this point he went unconscious. According to him, when he came to, he heard a “whooshing” noise and then saw that the object was gone. He was extremely thirsty, had a headache, pain in his chin and legs, and couldn't walk or speak. He crawled back to his pickup truck, which was 300 meters away, found himself incapable of driving it, but was then able to make his way home on foot. Upon returning “with others” the next day, there were physical traces seen that gave support to his claims. This week, we'll look at the aftermath and the physical evidence.The case got the attention of Flying Saucer Review Editor Charles Bowen, who made arrangements to have it investigated by members of the UFO Investigators Network, an organization funded by FSR and formed in 1977 with the help of Jenny Randles who had proposed the idea. The resulting three-part report by UFOIN investigators Martin Keatman and Andrew Collins appears in the November-December 1979, Spring 1980, and September 1980 issues. Read more →

The new Rumps & Bumps jersey just dropped! Check out afterpartyinc.com. We are live from the HQ the Lounge on Cincy Nasty Street! GDollaSign joins us as he brings some of his bartenders on and we ask them some tuff horny questions and we find out which one of them is the most toxic. Follow us on social media @AaronScenesAfterParty

It's a routine we're all familiar with: Spring forward, fall back. Daylight saving time.…

Jacksonville head coach John Galloway talks about the end of the fall scrimmages and the outlook for the spring.

Going to conferences can be a fantastic experience. But with so much going on in such a short amount of time, how can you make sure you're getting the most out of your time and money? In this episode, I'll talk about three main goals of attending a conference and five hacks that will ensure you make the most of your conference experience.When supervisors aren't being effective, teams aren't being effective. Unfortunately, most supervisors don't get the training and support they need to be successful. That's why we created the Supervisor Strengths Institute. Join us for the Spring 2026 Cohort starting Thursday, January 22nd! We know it's early, but register NOW to take advantage of early bird pricing! You'll get eight weeks of powerful online content, designed to help you better understand yourself, your talents, and how to better manage your team. This program combines online learning with weekly cohort calls to discuss the content. Plus, you get one individual coaching call to let you focus on the things that matter to you the most. Get more information about the Institute and Register here - https://learn.strengthsuniversity.org/Institute Have questions? Email Anne at anne@strengthsuniversity.org or set up a meeting with her HERE. Want more information about Strengths University? Check out our website at https://www.strengthsuniversity.org/

Did you know there's MAGIC in your Meditation Practice? Say Goodbye to Anxiety and Hello to More Peace & More Prosperity! Here Are the 5 Secrets on How to Unleash Your Meditation Magic https://womensmeditationnetwork.com/5secrets Join Premium! Ready for an ad-free meditation experience? Join Premium now and get every episode from ALL of our podcasts completely ad-free now! Just a few clicks makes it easy for you to listen on your favorite podcast player. Become a PREMIUM member today by going to --> https://WomensMeditationNetwork.com/premium Join our Premium Sleep for Women Channel on Apple Podcasts and get ALL 5 of our Sleep podcasts completely ad-free! Join Premium now on Apple here --> https://bit.ly/sleepforwomen Join our Premium Meditation for Kids Channel on Apple Podcasts and get ALL 5 of our Kids podcasts completely ad-free! Join Premium now on Apple here → https://bit.ly/meditationforkidsapple Hey, I'm so glad you're taking the time to be with us today. My team and I are dedicated to making sure you have all the meditations you need throughout all the seasons of your life. If there's a meditation you desire, but can't find, email us at Katie Krimitsos to make a request. We'd love to create what you want! Namaste, Beautiful,

Rabobank’s senior agriculture analyst previews the bank’s November Agribusiness Monthly - aptly titled “Spring throws parting weather shots”. See omnystudio.com/listener for privacy information.

A new study shows rents in the Las Vegas Valley have either declined or stayed afloat recently. Plus, the FBI investigates suspicious betting activity around a UFC fight. And, an airline is adding more routes to Las Vegas this Spring. You can watch 7@7 weekdays on any of your favorite streaming platforms. Stories we're covering: Rent Decline in the Las Vegas Valley (https://www.reviewjournal.com/business/housing/rents-continue-to-decline-in-las-vegas-valley-report-says-3532242/) Breeze Airways Adding Vegas Routes (https://www.reviewjournal.com/business/housing/rents-continue-to-decline-in-las-vegas-valley-report-says-3532242/) UFC Betting Investigation (https://www.reviewjournal.com/sports/betting/dana-white-says-he-met-with-fbi-after-suspicious-betting-on-ufc-fight-3533127/) Concerns Over Drilling Approval Near Death Valley (https://www.reviewjournal.com/local/local-nevada/you-cant-drink-money-mine-drilling-near-death-valley-stokes-groundwater-fears-3530806/) Medicare Skilled Nursing Coverage (https://www.reviewjournal.com/livewell/who-pays-for-a-skilled-nursing-stay-medicare-or-you-3511841/) Free Shows Coming to Westgate (https://neon.reviewjournal.com/kats/off-strip-resort-sets-elvis-series-no-cover-nye-shows-3323652/)

It's a routine we're all familiar with: Spring forward, fall back. Daylight saving time. Most people enjoy it a little more in the fall when they gain an extra hour....

We would love to pray for you! Please send us your requests here. --------This Christmas, you can shine the light of Christ into places of darkness and pain with a purchase from the Joni and Friends Christmas catalog. You are sending hope and practical care to people with disabilities, all in the name of Jesus! Thank you for listening! Your support of Joni and Friends helps make this show possible. Joni and Friends envisions a world where every person with a disability finds hope, dignity, and their place in the body of Christ. Become part of the global movement today at www.joniandfriends.org. Find more encouragement on Instagram, TikTok, Facebook, and YouTube.

Trump's Fake Drug War Against Venezuela, Trump's Dumbass Diplomacy Nets Big L vs China, Trump's Protection Racket Only Works on US Allies, Genocide in Darfur Has UAE and Israeli Fingerprints, Kiev Won't Last till Spring?, The Ukrainian Nazi Cult of the Christchurch Shooter, Zelensky Threatens Journalists, The Collapse Speeds Up...Send us a message (sorry we can't respond on here). Support the showVisit the Regrettable Century Merch Shop

What if God is launching a spring in your soul? In John 21, the disciples return to what's familiar after failure, only to encounter Jesus on the shore with a new invitation. In this message, Pastor Jon shares how renewal begins when we release what's familiar, trust God's voice over fear, and rest in His grace. Like Peter, we discover that Jesus doesn't erase our past—He redeems it. The Spring of the Soul begins when we stop striving, start listening, and step forward into the new work God is forming within us.

Capital Budgeting Decision Making Business Finance, FIL 240-002, Autumn 2025, Lecture 21 Type: mp3 audio file ©2025

Capital Budgeting Decision Making Business Finance, FIL 240-001, Autumn 2025, Lecture 21 Type: mp3 audio file ©2025

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Omer Bartov, an Israeli-American scholar and Dean's Professor of Holocaust and Genocide Studies at Brown University, reviews the definition of genocide as established within the Genocide Convention of 1948 as he analyses the trajectory of events in Gaza from 7 October 2023 to the Spring 2024 when the IDF moved into Rafah and proceeded systematically destroy Gaza with the goal of making it unhinhabitable for its population. Noting that the Knesset used 7 October as an opportunity to ethnically cleanse the Gaza Strip, he observes that Israel's actions proved unsuccessful since there was no place to push the Palestinians. This is the moment, Bartov observes, when the situation devolved into genocide, resembling many other genocides throughout the 20th century, which began as ethnic cleansing but ended up as the mass killing of populations. Declaring that by July 2025, a consensus had been formed among the majority of genocide scholars and experts in international law, he expresses astonishment at the fact that legacy media have still not begun to employ the term “genocide” to describe what is now an agreed fact by international experts. Historicising how ethnic cleansing often turns into genocide, Bartov offers examples from the Germans' ethnic cleansing turned genocide of the Herero in what is present-day Namibia, the Armenian genocide by Türkiye, where vast numbers of Armenians were pushed into the Syrian desert and perished, to the coextensive labour and extermination camps of the Nazis during World War II. Addressing the reality that many Israelis and Jews, when they hear the word “genocide,” they think of the Holocaust, Bartov criticises this mentality since the Holocaust has become a central theme within Israeli national identity since the 1980s. He contends that Israelis view the Holocaust as “not only something that happened in the past, it is something that can happen any moment. That we are always under existential threat…And that threat is represented by the Palestinians.” Bartov explains that this genocide is, in part, a reaction to fear within the core of Israeli identity that has resulted in Israel's mass murder of Palestinians, largely because Israelis view Palestinians as their existential threat. Get full access to Savage Minds at savageminds.substack.com/subscribe

Samantha Decker is an author, speaker, and co-founder of Redbud Content. However, more often these days she wears the hat of wife and mom. Recently, God has been teaching her about what it looks like to slow down, create margin, and exchange her plans for His purposes, which she shares in her debut book, Unhurried, which was published earlier this Spring.Today, we're talking about: How push back on hurry this holiday Know when to hurry and how to create room Spiritual gifts and what it has to do with all this hurryC A N D A C E  C O F E Rauthor + speaker ⁠⁠⁠⁠⁠⁠⁠website⁠⁠⁠ | ⁠⁠⁠instagram⁠⁠⁠ | ⁠⁠⁠youtube⁠⁠⁠ | ⁠⁠⁠facebook⁠

We're headed on the road in Spring 2026! Sign up to be the first to know our tour cities and dates and ticket access! https://forms.gle/zFmxCUNBN2SX42yU7"Oh god you guys. I hope next week we're back to fun, cause we're just mad!" exclaims Christi and if you needed any indication how serious the situation is, we only managed to cover the first half of "99 Problems but a Mom Ain't One" on this episode. Two hours of recording and there was just so much behind the scenes drama, so many painful memories and so much tea to dish out that one episode simply couldn't contain it all. Christi and Kelly knew it would be rough, but knowing is only half the battle.Season 5 kicks off with Pyramid, and Christi and Chloe are nowhere to be found at the ALDC (shocking I know). Abby starts to push the narrative that if Christi simply would apologize for her "behavior" then all of this drama could have been avoided (sure Jan) and the moms vocalize their annoyance with Christi, claiming she's being selfish and putting her needs above everyone else. The real problem for Production is their entire planned storyline for the Season has to be scrapped on the spot and they must quickly find a new angle to set up the season's story arcs.Abby invites Kalani back to fill the gap in the team left behind by Chloe. Holly steps-up to help Nia prep for he solo, taking over Christi's potential LA-based storyline. And with no Christi to target, the Zeglers start to take some heat from Abby in her absence. Quotes“I would like to speak to the manager whoever said when Season 5 starts we''re gonna have a lot more fun. This episodes... that's why I'm drinking." (04:47-04:56 | Christi & Kelly)“Oh my god, the subliminal messaging is out of control." (34:33-34:35 | Christi)“The song is written and recorded y the daughter of one of Abby's friends, so Abby expects her to do it justice. Oh, that's so funny that I say that because I actually wrote I HATE THIS SONG! I didn't know that when I wrote the song!" (50:32-50:46 | Christi)“I'm glad I didn't go back, I would have been arrested. You should've, we could have been twinies!" (51:17-51:23 | Christi & Kelly)LinksSubscribe to us on YouTube: https://www.youtube.com/channel/UC50aSBAYXH_9yU2YkKyXZ0w Subscribe to our Patreon: www.patreon.com/backtothebarreThank you to Ashley Jana for allowing us to use Electricity!! Follow her on IG HERE: https://instagram.com/ashleyjanamusic?igshid=YmMyMTA2M2Y=Download Electricity HERE: https://music.apple.com/us/album/electricity/1497482509?i=1497482510 Hosted on Acast. See acast.com/privacy for more information.

In this episode of Bible Reading and Coffee Drinking, we dive into Romans 15, where Paul continues his call for believers to live in harmony and to bear with one another in love. He reminds us that Christ came to serve and to bring both Jews and Gentiles together under one hope. This chapter encourages us to strengthen each other, stay unified, and keep our eyes on God's mission. Grab your Bible and coffee, and let's explore how we can live as one body, glorifying God together.Also, use the code "Podcast20" to get 20% off our entire store. This is a special code specifically for our podcast listeners! See all our our hoodies, t-shirts, caps and more at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.livingchristian.org/store.html⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.Check out this podcast and all previous episodes on Spotify, iTunes, Google more! - https://www.livingchristian.org/podcast.htmlMY BIBLE: Every Man's Bible: New Living Translation - Find it here: https://amzn.to/3MuDAUSCHECK OUT OUR WEBSITE BELOW FOR CHRISTIAN APPAREL, PRODUCTS, BLOGS, BIBLE VERSES AND MORE:Website | https://www.livingchristian.orgStore | https://www.livingchristian.org/store.htmlPodcast | https://www.livingchristian.org/podcast.htmlFOLLOW ME ON SOCIAL:Instagram | https://www.instagram.com/living_christian/Facebook | https://www.facebook.com/livechristian1 Twitter | https://twitter.com/livechristian1Pinterest | https://www.pinterest.com/living_christian/TikTok | https://www.tiktok.com/@livingchristianABOUT US:Living Christian believes that our Christian faith isn't just for Sunday mornings in Church. Our faith impacts every aspect of our lives and the challenges we face every day of the week. We want to connect to people who are seeking to determine what Living Christian means in their own day-to-day lives. We are focused on providing resources and products to a community of believers. We provide daily biblical inspiration, motivation and guidance through social posts, blogs and Christian apparel and products.This work contains Music Track The 126ers - Winds of Spring that is licensed under a Creative Commons Attribution license. Source: https://directory.audio/free-music/pop/5092-the-126ers-winds-of-springAuthor: The 126ers#christ #christian #christianity #christianblog #christianblogger #verses #bible #bibleinspiration #bibletime #jesusistheway #biblestudy #dailybible #newtestament #oldtestament #thebible #christ #jesuschrist #holybible #lukewarm #christians #christianpodcast #christmas

Spring is historically the time of year that sees the most new listings in the property market - and the highest sales volumes. But with rumours that the RBA is likely to keep interest rates on hold until next year, what effect will that have on sales? Eliza Owen from Cotality (formerly Corelogic) spoke to SBS's Cameron Carr

Amelia Morgenrood, aandelemakelaar by PSG Wealth Faerie Glen, gesels oor Redefine en Pepkor se aankondigings van vandag, die prestasie van motorverkope vanjaar, en die aandeelpryse van groot Amerikaanse tegnologiemaatskappye. Volg RSG Geldsake op Twitter

In this week's episode we focus on New Towns and specifically the government's on-going ambitions to tackle the UK's housing crisis through the creation of a new generation of communities across England. Now Britain's housing crisis is not new — but the scale of the Government's ambition to tackle it is. With a target to deliver 1.5 million homes over the next Parliament, the focus is turning to how this can be achieved in a way that creates thriving, sustainable communities rather than disconnected housing estates.In September the government accepted the findings of the New Towns Taskforce and committed to working on ideas for up to 12 New Towns through the work of the New Towns Unit – with a consultation planned for the Spring. So some progress but lots to do.And to discuss the challenge, I am joined today by Lord Ben Gascoigne, chair of the House of Lords Built Environment Committee who will talk us through the findings of the committee's s latest report, New Towns: Laying the FoundationsThis argues that the UK cannot achieve its new town and housing ambitions without decisive national leadership and long-term commitment from central government. It calls for a dedicated cabinet-level minister and a new national delivery agency to oversee a programme of development corporations that are capable of building this new generation of well-planned, infrastructure-led towns.At the heart of the report lies a message that echoes across decades of British planning history — that success demands vision, coordination, and patience. But in today's fiscal climate and fragmented planning landscape, those qualities are harder than ever to muster.ResourcesNew Towns: Laying the FoundationsHouse of Lords Built Environment CommitteeLord Ben GascoigneNew Towns Taskforce report Sept 25Government response Sept 25

This is a continuation of a transformative reading and fair use of Chris Caldwell's "The Age of Entitlement" published by Simon and Schuster in 2020. We continue chapter 2, Race, today, the sections "What did whites think they were getting" and "What did blacks think they were getting." We'd like to thank Chris Caldwell for writing it, Simon and Schuster for making it available, and encourage you to purchase your own physical copy of the book so that you can follow along. Please support brick and mortar book dealers, you local book dealers. I'd like to thank my former political philosophy student Matt Stone (Phil M03: Social and Political Philosophy at Moorpark College, Spring 2008) for purchasing my copy of the book for me and supporting TRP podcast. Let's foster a culture that values good authors and good books, physical books, and honors and rewards publishers for making those books available for us to read and to think about. Please support this author and this publisher. The Republican Professor is a pro-political-phenomeonology-done-right podcast. The Republican Professor is produced and hosted by Dr. Lucas J. Mather, Ph.D.

It's the 155th episode of the Truth About Vintage Amps, the call-in show where amp tech Skip Simmons fields your questions on all things tube amps. This week: Barn finds, lost dogs, an extra-grounded Jason (amp pun intended) and more!   Some of the topics discussed this week:  1:05 Skip gets the new Fretboard Journal (link); do banjos belong in the Fretboard Journal? 5:16 Recommended music: Ned Boynton's 'The North Beach Sound;' The No-Mads (nomadsband.com) 7:54 Our sponsors: Grez Guitars; Emerald City Guitars and Amplified Parts (and Mr. Microphone) 18:12 What's on Skip's bench: A Bogen GA-5; a Realistic Carnival; Masco C-6; 6AQ5 tubes 22:53 A listener baffler, answered (speaker re-coning); Vintage 47 amps (link) 26:18 Skip's ep. 154 baffler, answered: What does Skip do when he's modding the second input of a Fender Champ? Supro Spectators 32:51 New Accutronics reverb tanks by Revisit (link)   34:52 What's the low input doing in a Marshall JCM800; green chile on everything 39:20 Lowering the B+ on a 1971 Fender Bassman 10 project; ultralinear transformers; cactus salad 48:43 The long-awaited dog story 51:35 Colin Hay's "Overkill" with Choir! Choir! Choir! (YouTube link); Traynor amps 54:52 Should I treat the pitting on a Soundmaster 600 PA? 1:00:17 Lab Series amps 1:03:39 Smoke-damaged MusicMan HD-130   1:09:20 The dangers of old tractors (and drawbridges) 1:15:34 Modifying the power section of a Twin Reverb for lower volume playing; fixing a Filmosound 385 with hum; Evan Crafts (Instagram) 1:21:26 TAVA listener spotlight: Children's book author Matt James! (Order his new book, The One About the Blackbird (Amazon link) 1:23:56 How to raise kids and run a small business; Mae Ploy curry paste  1:31:16 Barn finds: Spring-loaded input jacks; a 1947 Fender Princeton amp and matching lap steel  Want amp tech Skip Simmons' advice on your DIY guitar amp projects? Want to share your top secret family recipe? Need relationship advice? Join us by sending your voice memo or written questions to podcast@fretboardjournal.com! Include a photo, too.  Hosted by amp tech Skip Simmons and co-hosted/produced by Jason Verlinde of the Fretboard Journal.  Don't forget, we have a Patreon page. Support the show, get behind-the-scenes updates and get to the front of the line with your questions.  

We, and Raistlin, meet Astinus of Palanthas, the immortal chronicler of the world of Krynn and keeper of Palanthas's library. Raistlin's escape to Palanthas worked though it has left him very weak and close to death. He hopes to find a means to save his life within the library. Raistlin struggles to find what he seeks, near death he is visited by Astinus. Their conversation inadvertently reveals to the young wizard that he is not alone, and leaves Astinus troubled. Laurana, Tas, and Flint are also in Palanthas, Tas even saw Raistlin arrive but does not realize it. They, and we, learn the dark history of the city's Tower of High Sorcery.  One More Thing: Jonathon: Agatha Christie's Poirot (https://en.wikipedia.org/wiki/Agatha_Christie%27s_Poirot) Shivam: Steven Brust Vlad Taltos Series (https://en.wikipedia.org/wiki/Steven_Brust#The_Series) You can find us at: Jonathon - https://bsky.app/profile/falselogic.bsky.social Shivam - https://bsky.app/profile/shivambhatt.bsky.social Casual Magic w/ Shivam Bhatt - https://casualmagic.libsyn.com/ Shivam & Wheeler Love Magic - https://sites.libsyn.com/460224 Facebook - https://www.facebook.com/groups/1147877956611082 Discord - https://discord.gg/MM7nEwgmZv We now have a Patreon for those who want to support the podcast! Benefits include seeing the show notes and getting a shout out. Details @ https://www.patreon.com/ChroniclesofDragonlancePodcast Our cover art is by Josiah Cameron. Find more of his work here: https://josiahcameronart.com/ Intro/Outro music: Shadow Whispers by Alexander Nakarada/Spirits of the Greenwood by Alexander Nakarada  

Markus Tegnér var överviktig, mådde psykiskt dåligt och kände att livet hade satts på paus. Men en dag bestämde han sig för att ta kontrollen. Löpningen blev vägen bort från extrakilona, ångesten och självföraktet. Sakta men säkert byggde han upp både kroppen och självkänslan. Idag, vid 40, är han i sitt livs form och berättar öppet om vägen dit: om bakslag, skador, terapi och hur man hittar glädje i träningen – även när livet gör ont. Tack för att du lyssnar!Följ Spring med Petra & CO i sociala medier:Instagram: https://www.instagram.com/springmedpetraFacebook: https://www.facebook.com/springmedpetraFölj Petra:Instagram: https://www.instagram.com/maratonpetra Hosted on Acast. See acast.com/privacy for more information.

Artist Track Album Year Time Yoshihiro Naruse, Kiyomi Otaka, Kanade Sato, Chizuru Segawa Ui Uiz U Uiz Us Joint Live 9_25_25 2025 7:31 Rie a.k.a. Suzaku Sora Coo Sky 2025 4:54 Muses Feel Like Something Good -Sparkle of Spring- 4 Seasons 2025 6:01 Muses Ko-Mo-Re-Bi Live at Roppongi 9_28_25 2025 5:21 Muses Aja YouTube rip […]

In this special Bible Reading and Coffee Drinking October Q&A episode, we're taking a break from our Romans study to tackle your real and sometimes tough questions about living out your faith in today's world. We'll talk about topics like Halloween, divorce, money, weed, and more—what Scripture says, what it doesn't, and how we can follow Jesus faithfully in every area of life. This one's honest, practical, and straight from the heart. Grab your coffee, open your mind, and let's dive into real questions with biblical answers.Also, use the code "Podcast20" to get 20% off our entire store. This is a special code specifically for our podcast listeners! See all our our hoodies, t-shirts, caps and more at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.livingchristian.org/store.html⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.Check out this podcast and all previous episodes on Spotify, iTunes, Google more! - https://www.livingchristian.org/podcast.htmlMY BIBLE: Every Man's Bible: New Living Translation - Find it here: https://amzn.to/3MuDAUSCHECK OUT OUR WEBSITE BELOW FOR CHRISTIAN APPAREL, PRODUCTS, BLOGS, BIBLE VERSES AND MORE:Website | https://www.livingchristian.orgStore | https://www.livingchristian.org/store.htmlPodcast | https://www.livingchristian.org/podcast.htmlFOLLOW ME ON SOCIAL:Instagram | https://www.instagram.com/living_christian/Facebook | https://www.facebook.com/livechristian1 Twitter | https://twitter.com/livechristian1Pinterest | https://www.pinterest.com/living_christian/TikTok | https://www.tiktok.com/@livingchristianABOUT US:Living Christian believes that our Christian faith isn't just for Sunday mornings in Church. Our faith impacts every aspect of our lives and the challenges we face every day of the week. We want to connect to people who are seeking to determine what Living Christian means in their own day-to-day lives. We are focused on providing resources and products to a community of believers. We provide daily biblical inspiration, motivation and guidance through social posts, blogs and Christian apparel and products.This work contains Music Track The 126ers - Winds of Spring that is licensed under a Creative Commons Attribution license. Source: https://directory.audio/free-music/pop/5092-the-126ers-winds-of-springAuthor: The 126ers#christ #christian #christianity #christianblog #christianblogger #verses #bible #bibleinspiration #bibletime #jesusistheway #biblestudy #dailybible #newtestament #oldtestament #thebible #christ #jesuschrist #holybible #lukewarm #christians #christianpodcast #christmas

Linktree: ⁠https://linktr.ee/Analytic⁠Join The Normandy For Additional Bonus Audio And Visual Content For All Things Nme+! Join Here: ⁠https://ow.ly/msoH50WCu0K⁠In this Notorious Mass Effect segment, Analytic Dreamz delivers a comprehensive analysis of Rosalía's groundbreaking 2025 single “Berghain” featuring Björk and Yves Tumor, the lead track from her upcoming album Lux, releasing November 7 via Sony Music. Clocking in at 3:26, the Nicolás Méndez-directed video amassed 3M+ YouTube views in 24 hours and 6M+ by October 29, hitting #2 globally on Trending while debuting Top 5 on Spotify Spain and trending in Germany, Iceland, and Latin America. Filmed across Berlin and Barcelona, the multilingual masterpiece in German, English, and Spanish blends organ, choir, synth bass, and London Symphony Orchestra strings conducted by Daníel Bjarnason. Analytic Dreamz dissects symbolic scenes—from Catholic iconography and a wounded heart jewel to Snow White animal motifs, a dissolving sugar cube nod to Kieslowski's Three Colors: Blue, and a white dove ascension signifying rebirth post-heartbreak with subtle Rauw Alejandro references like the fox and garnet medallion. Fashion highlights include archival Alexander McQueen Fall 2002 shredded dress, Spring 2003 rosary sandals, Givenchy Spring 1997 fringed top, and Balenciaga Spring 2004 cutout piece, curated by José Carayol to evoke holiness and reincarnation. Lux's 18-song, four-movement structure features collaborators Carminho, Estrella Morente, Silvia Pérez Cruz, and shifts from Motomami's urban edge to orchestral spirituality, with 300K+ pre-saves and 1.2M+ Instagram likes signaling massive impact. Analytic Dreamz explores lyrics like “Ich halte viele Dinge in meinem Herzen” and Björk's “divine intervention” bridge, positioning “Berghain” as Rosalía's boldest evolution yet.Support this podcast at — https://redcircle.com/analytic-dreamz-notorious-mass-effect/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

On the latest episode of “Dishing with Stephanie's Dish”, I sit down with accomplished book cover designer, art director, and now, celebrated cookbook author, @LauraKlyn The episode is a deliciously detailed look into Laura's new book, “100 Pie, Tart and Galette Recipes for Every Season” and a behind-the-scenes peek into her world of culinary creativity and design.From the moment I flipped through the pages, it was clear Laura's design expertise shines brightly. Laura's background as a cover designer and art director, paired with hands-on experience working on dozens of cookbooks, comes to life in her visually stunning collection. Each photo in the book tells a story——and is surrounded by thoughtful prop styling, from vintage pie servers to antique dishes discovered at local shops.A special treat is Laura's focus on savory pies—think samosa pie or the show-stopping asparagus tart—beautiful options for every season and palate. The attention to technique continues with creative garnishes, like sugared cranberries and candied herbs, adding sparkle to your holiday spreads and beyond.Laura's cookbook recommendations are rock solid—even non-pie bakers will find plenty to love between these pages.Ready to up your pie game? Listen to the full episode for stories, tips, and plenty of seasonal baking inspiration! Enjoy these two recipes from Laura, one savory and one sweet, to get a taste of her book!Lemon Meringue TartMakes 1 10-inch round tartI love this twist on lemon meringue pie in tart form. For me, the proportion of crust to lemon is perfect, and it's even better with Swiss meringue instead of French meringue, which is a traditional pairing with lemon. Swiss meringue is cooked on the stove and doesn't need to go in the oven. It is softer and creamier, adding a beautiful airy sweetness to counter the tart lemon curd. This bright tart comes out looking lovely and tastes even better.Press-In Shortbread Tart DoughMakes 1 10-inch tart crustI've tested a lot of tart crusts over the years, and many of them are so hard, it's difficult to break off a bite with a fork. This buttery and delicious shortbread crust is delicate enough to easily break apart but strong enough to hold the tart together. Using cake flour is key to getting a nice, cookie-like crumb. This dough is not tough enough to roll out. Press the dough directly into the pan for an easy to pull together, delicious tart base.Ingredients¾ cup (169 g) unsalted butter, softened½ teaspoon fine sea salt2 teaspoons vanilla extract⅔ cup (73 g) confectioners' sugar2 cups (230 g) cake flourInstructionsIn the bowl of a stand mixer fitted with the paddle attachment, mix butter, salt, vanilla extract, and confectioners' sugar on medium speed until light and fluffy, about 5 minutes. Add flour and mix just until combined. Press dough directly into a 10-inch tart pan, starting with the sides and finishing with the bottom. Bake the crust according to the tart recipe's instructions.Lemon CurdIngredients8 egg yolkszest of 2 lemons⅔ cup fresh lemon juice1 cup (200g) sugar10 tablespoons (141 g) salted butterSwiss Meringue5 egg whites1¼ cups (250 g) sugar½ teaspoon cream of tartar1 teaspoon vanilla bean pasteInstructionsTo make the crust: Preheat oven to 350ºF. Press tart dough into a 10-inch tart pan. Generously dock with a fork and bake for 25 to 30 minutes or until lightly browned. While still hot, use a tamper or back of a spoon to lightly press down the center of the crust, leaving a ¾-inch edge.To make the lemon curd: Whisk together egg yolks, lemon zest, lemon juice, and sugar in a saucepan. Cook over medium-high heat, stirring constantly, until mixture becomes thick and coats the back of the spoon, about 8 to 10 minutes. Use an instant read thermometer to check the temperature; it should reach 170ºF. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on low. Add butter 1 teaspoon at a time, mixing until fully combined before adding the next teaspoon of butter. Strain through a sieve into a medium bowl. Pour while still warm into the tart shell. Cover with plastic wrap and refrigerate for 2 to 3 hours.To make the Swiss meringue: Whisk together egg whites and sugar in the top pan of a double boiler until completely incorporated (see note below). Cook, whisking continuously, for about 5 to 6 minutes or until mixture reaches 170ºF. Pour into the bowl of a stand mixer fitted with the whisk attachment. Add cream of tartar. Beat on high for about 2 minutes. Add vanilla extract and continue to beat on high until stiff peaks form. Scoop or pipe onto lemon curd. Toast meringue with a kitchen torch or under the oven broiler. Keep a close watch on meringue while toasting to avoid burning. Remove sides of tart pan and serve.Episode Transcript Follows:Stephanie Hansen:Welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space and a lot of cookbook authors. And this book came across my desk by Laura Klynstra And right away I was like, pie! Laura, your book, “100 Pie, Tart and Galette Recipes for Every Season” is extremely beautiful. And, and I, it kind of, when I read through the whole book and I read through your bio, I was like, oh, well, she's like in the design field because honestly, this is probably one of the most beautiful books on pie I've ever seen.Laura Klynstra:Oh, thank you. Thank you so much.Stephanie Hansen:It's so incredible, like just the way that the pies are decorated, the color choices that you used for the intros, everything is laid out so it feels easy, accessible. And even like the whole rolling out the pie dough section, there's tons of pictures, the decorating of the lattice work, It's a really well done book. Congratulations.Laura Klynstra:Oh, thank you so much.Stephanie Hansen:What's your background and how did you come to be the pie aficionado?Laura Klynstra:My background is actually cover design. I'm a book cover designer and art director. But I also, during all the time that I've been an art director, I've also worked on a lot of cookbooks. So I gotten to go on a lot of photo shoots, work with food stylists and photographers. And during that whole time I learned, I just kind of sat back and watched and learned all the bits and it took time. I'm a self taught photographer. It took me a long time to really figure out how to capture light correctly. And light is really the key to getting a good photo.Laura Klynstra:So yeah, it was a lot of trial and error, but eventually I figured out a system to get my camera mounted correctly. I shoot manually and get that light, but I also, I consider every photo similar to what the way I look at a cover design. It's not just here's your pie or whatever it is you're shooting. There's a lot of things going on around it. And so it's telling a story. The photograph is telling a story. It's giving you a sense of the time. Especially like the fall ones are a lot of fun to shoot.Laura Klynstra:So many great things to props that you can put in with the photos for the fall shots. And it's just, it's a lot of fun.Stephanie Hansen:Did you amass a large library of props and did you have things already or were you always on the lookout?Laura Klynstra:This is my third book, so I had a lot of props already. I have like all these Storage shelves downstairs have the weirdest things. You know, I go to antique stores and I'm always looking for old boxes and just everything. Pretty much everything that could possibly have anything to do with baking. If I go to an antique store, I'm always like, I need that. Especially pie servers. Old, old silverware.Stephanie Hansen:Yes.Laura Klynstra:I hate, I hate photographing with a shiny silver, you know, piece of silver or a new one that it never, you know, for one thing, you can end up reflecting your camera in that. So these old patina silverware and things like that are just fabulous to have. Like, you just gotta have a ton of those in your.Stephanie Hansen:In your Agreed, agree. Thus my sort of background of stuff from my cookbook styling myself in. Can we talk about pie crust? Do you have, like, what you would say is your definitive pie crust that you mostly use.Laura Klynstra:For sweet pies? There's a recipe in there called a maple pie crust, and that's actually my favorite crust to use. It's very similar to a regular crust, except for a lot of the liquid is made with a pure maple syrup. And when you roll that crust out, that syrup gives it like a pliability that just. It doesn't crack the way sometimes you can get with the regular all butter pie crust. And it's just so easy. And so it's just supple. It's, it's. It's my favorite one.Laura Klynstra:But again, I'd only use it for sweets. Even though you don't really taste the maple, it's like, you know how when you add maple to something, it doesn't have a strong flavor, as strong as what you would expect it to be, but it' if you're beginning. That would be my press recommendation for somebody who's just beginning because it does make a really easy to roll out.Stephanie Hansen:I love this because I use vodka in my pie crust to kind of do the same thing. It gives you that moisture when you're putting the assembly together and the roll, but then it bakes out in the final product, so you get kind of a crispier situation. Maple. I've never thought of that. I wonder, have you ever tried honey? Would it do the same thing?Laura Klynstra:I haven't tried it. I would expect it would. And it would just add a little bit of sweetness. The other thing is buttermilk. You can add a little buttermilk that I don't know if you've ever made pie dough, and then put it in your refrigerator and left it in there for two days and it started to turn kind of like a gray Color, Yes. When you add some acid from the buttermilk keeps it from doing that. I'm not sure. I can't.I don't know what the science is behind that, but a little. A little. I think the vodka might, too. I'm not sure. I.Stephanie Hansen:That's a great.Laura Klynstra:Yeah.Stephanie Hansen:I know what you're talking about, and I'm trying to think if I've noticed it with or without vodka. And I can't say. Truthfully, I have, but, like, a lot of times for Christmas or Thanksgiving or any of the. The special holidays, you're making your crust in advance because you've got so much to do, so. So that's a really great tip. I love it.Laura Klynstra:Yep. Yep. And you can also freeze pie dough. So you can make. If you're having Thanksgiving and you're. You're. You can do it a week ahead, just wrap each one individually and then put it inside a freezer as a black bag and then throw it in the freezer. And that way you're just.You've got something that's totally done, even a week in advance.Stephanie Hansen:One thing that I really liked about this book, too, was you took pie into not just sweet places, but also savory. So there's a lot of galette and, like, savory forward dishes, like a potato bacon, gruyere galette. You've got quiche. Do you eat a lot of savory pies? Because that's actually kind of one of my favorite ways to do it. This samosa pie looks amazing.Laura Klynstra:The samosa pie is so popular at my house. So popular. We love that one. So, yeah, we do eat that one quite a bit. The quiches, we do a lot. Some of the other ones, not as often, but, like, the. The asparagus one is kind of just more of something that I would bring to a party.Stephanie Hansen:Yeah. Spring or Easter.Yeah. You know, like, that first time when you. Asparagus is one of the first things that comes out. And in this. In the spring. And so you're just, like, dying to get something fresh. We talked. before I started the podcast that. She's in Michigan, I'm in Minnesota. And literally, like, when you see anything green at the store. And we always jump the gun. Right. Because.Get produce from the coast before we get our own, but there's nothing better than, like, your own homemade asparagus.Laura Klynstra:Yes. And the rhubarb is the other thing that comes up the soonest. And again, I love rhubarb. It's.Stephanie Hansen:So do I think that's My next book, actually.Laura Klynstra:The whole rhubarb book.Stephanie Hansen:Yes, because I just. I'm obsessed with it, and I have, like, 60 recipes, so I'm like, you know, I'm. I'm about way there.Laura Klynstra:What kinds of recipes are they? Like cakes and.Stephanie Hansen:Yeah. Yes. Like bars and cakes and pies and custards, but also chutneys and pork dishes and breads, cookies.Laura Klynstra:That's a fabulous idea. I'm on board with that one.Stephanie Hansen:I think I might have to, like, submit that as my next proposal. We'll see. Another thing that happened this year about pies, I guess it was maybe last year, but it created quite a kerfuffle, and you address it in this book, is the loss of the chocolate wafer cookie. The company that makes the chocolate wafer cookie, I believe it was Nabisco, stopped making that chocolate wafer cookie. And it was the base for a lot of people's, like, mud pies or chocolate pie crust or the press in crusts or the cookie crusts. And people were really freaked out, and people were, you know, we need a recipe to make this cookie. So in here, you have your own chocolate cookie recipe.Laura Klynstra:Yeah. Yep. It's got the black cocoa in it. Like, it's actually like an Oreo, but without the. And if you do end up using Oreos, do take out that middle part. I always scrape out the. If you don't, you're gonna end up with kind of like a too much butter and it's not gonna work. But, yeah, you can make your own so that you're not adding all these preservatives and yucky things into your pies, but sometimes people don't have time.I mean, I totally understand that you can't always.Stephanie Hansen:And I guess maybe depending on your audience too, like, if you're making something for a kid's birthday party, maybe that will be fine. Not that we feed our kids less delicious things than we feed ourselves, but come on, we kind of do times. I do love to. There's a lot of detail in this book about garnishes and sauces. And the white chocolate cranberry tart is just a beautiful photograph, but it also has these sugared cranberries. Tell me about those. And. And obviously, putting them on a tart is delightful, but what else could we do with those? Because those were just gorgeous.Laura Klynstra:I've used them on cakes. And just even, like, even if you're doing a spread, like a holiday spread, they look beautiful in a little bowl. And that same method, the method to make Those is you create a simple syrup and then you dunk the cranberries in the simple syrup and then you let it dry and they become really sticky. And then you roll them in sugar so they look really beautiful. But you can do that same process with mint leaves, rose petals, rosemary. And it's just a beautiful garnish, especially in the winter, because it has that sparkle to it. It just makes it look more special than if you were just going to, you know, lay a sprig of rosemary next to something.Stephanie Hansen:When you started making pies, do you remember how old you were? And what is it about pies that captured your imagination?Laura Klynstra:Well, I really like the handmade nature of it. The fact that, I mean, before I made pies, I was a cookie baker. Cookies were my. Because that's the easiest thing when you're a little. When you're a kid. And I baked since I was basically able to. My mom was a wedding cake baker, so we had all the supplies and all.Stephanie Hansen:Wow.Laura Klynstra:All the inspiration was there, but I didn't start making. And my mom, she always, she loved pie too, but she always used the pie crust from the box, which I kind of hate, but same, same. She just didn't like rolling out dough. So she just, she just used the, the rolled. The rolled up version. But you can buy better versions than the red box. There are.Stephanie Hansen:Joe's is surprisingly good.Laura Klynstra:I think that, yeah, Whole Foods has one too. That's butter instead of like the other weird oils that are in the. The other one. But I think maybe all of my love of like rolling out cookies and then you kind of turn that into rolling out dough. I learned it was a learning curve. I don't think that we just all naturally can know how to make a pie crust and how to roll it out. And you have to practice a little bit. But the lovely part of, of a pie versus a cake or a cookie is that there's just more of your hands involved.Laura Klynstra:And because I make so many things electronically and digitally, because I'm a book cover designer. So to have to be able to make something physically with your hands is both relaxing and satisfying. And I think it makes like a more special finished product. It makes a great gift or something to share with people, to bring to the office or a party or a potluck, and it just feels like it. A pie has a slightly more personal touch to it than maybe a cookie does or a bar. Even though I love cooking bars, don't get me wrong.Stephanie Hansen:Yes. Tell me about your other books.Laura Klynstra:So this is The Homemade Pie Cookbook is the first book I've written by myself. My book just before this one was called “Gather & Graze” and I wrote with my former colleague who is also an art director. She, she does the, she works at HarperCollins. Sure. Mumtaz Mustafa @spiceandsugartable and I have it right here. This is “Gather & Graze” Stephanie Hansen:That's beautiful.Laura Klynstra:So this is more of like a party table spread book. So Mumtaz is brilliant with savory food and I'm more, more of a baker. She's from Pakistan, so she's got this really broad sense of spice and she's just brilliant with the savory. So we split this book up by anything that was baked in the oven I've made and then pretty much anything that was cooked on stove she made. And it's divided by country. So it's a really fun international style party book.Stephanie Hansen:I love that. I'm glad you brought it to my attention. I'll for sure put that in the notes.Laura Klynstra:Yeah, it's a, it's a, it's quite fat. It's, it's a, it's, it's, there's over like 170 recipes in it. It's not a, not a lightweight book. And then the book before that I wrote with my mother. Oh, look at that cute “Christmas Baking”. And this one is it, it does well every, every holiday season. And it's kind of, it's been out for I think five years. And so it's kind of a perennial, hopefully at this point.Laura Klynstra:And it's just, you know, all my favorite. But Christmas baked goods. There's a, there's a breakfast chapter in there for Christmas morning.Stephanie Hansen:Holiday high points. What's next?Laura Klynstra:I got my way. And who knows if I will. I would like to do a fall baking book.Stephanie Hansen:What would that look like? I'm thinking apple. You have quite a, like pumpkin chapter in here.Laura Klynstra:Yeah. Yep. They would have all of those, those, those cozy. It would just be all the cozy, cozy recipes. And I just love the styling of fall too. Fall is one of my favorite seasons. So. Yeah, that would be, that would be super fun.Laura Klynstra:But I also have another idea for, called like, I want to call it Paradise Baking or Baking paradise, which would be all tropical recipes.Stephanie Hansen:That's a great idea. And that's not something we've seen before.Laura Klynstra:I don't, I haven't seen it. No. I have a second home in Guatemala so I could do a lot of the photography there, which would be fun. Yeah. The first few recipes in the Homemade Pie Cookbook were Shot in Guatemala. The line Mango and the hummingbird pie. So I got all of those props while I was down there.Stephanie Hansen:Yeah. In the. And beautiful colors. You also dedicate, like a whole spread to apples for pie. And we just talked about this on our TV show that I'm on. And Honeycrisp is obviously an apple I use a lot because it's Minnesota. Granny Smith is an apple that I think works really well for pies. Do you mix your types of apples? Apples when you're making apple pie?Laura Klynstra:Sometimes I do. The Pink lady is actually one of my favorite ones now that I've been, you know, baking so many apple pies. It's got, like, a tartness to it. But yeah, there you can mix them for sure. Just don't ever use them. Macintosh.Stephanie Hansen:Yeah. Or like the Red Delicious, which is now. Oh, yeah, that's the worst selling apple.Laura Klynstra:They aren't very delicious.Stephanie Hansen:They're not. And it's kind of funny that, like, that was like our lunchbox apple for basically our whole lives. Like, why did we have to eat such terrible apples? I'm so glad they've gotten better.Laura Klynstra:Yes. There's some. I mean, pretty much every variety is better.Stephanie Hansen:Yes, Pretty much. When you make a galette or a tart, let's just say savory, do you adjust that dough at all or do you use your same basic pie dough?Laura Klynstra:I use the same. Well, the. The tart is a totally different dough, but the galette is the same pie dough as the regular pies.Stephanie Hansen:And just.Laura Klynstra:You could use them. Yeah, you could use the maple pie. You could make the maple crust for a galette as well. If you. If it's a sweet, I wouldn't put it on a savory.Stephanie Hansen:When would you ever make, like. I love the idea of slab pies because I think they're kind of cool looking, but they seem like they're just not great. Like, I don't know who's gonna get the middle piece. And then it's just always, like, so messy and kind of falls apart. I love the idea of like, everyone getting a little bit of crust on the edge and then having their perfect little triangle. Do you serve slab pies a lot? And am I missing the boat here?Laura Klynstra:Oh, not a lot, but I would bring them to more of like a potluck or something. The same thing that I would bring bars to. Although you. You really can't pick it up and eat it.Stephanie Hansen:Yeah.Laura Klynstra:Because it's going to be kind of a more gooey center than A. Than a. And then a bar. But it's just. It's. You get a little bit more. It's going to go farther than a. Than a pie.Laura Klynstra:So if you just want to bring one thing and it needs to cover more people, I would bring a slab pie for that. Like a. Like a potluck summer potluck.Stephanie Hansen:People always ask me what my favorite recipe is in my book, and I always have the dumbest answers. So if I ask you what's your favorite recipe in your book, do you, like, have a answer that you're set on?Laura Klynstra:Well, the lemon meringue tart on the COVID is one of my favorite recipes in the book, and I've never been a big lemon meringue pie person, and I don't know why. It's. This is a. Has a Swiss meringue, and it's a little bit different than the lemon meringue pies that, you know, we all grew up eating. And I also feel like lemon meringue pie has too much lemon to, like, the crust is too little to the lemon. Like, the ratio.Stephanie Hansen:The big, like, meringue.Laura Klynstra:Yeah. Yeah. So this, I feel like, is the perfect ratio of meringue to lemon to crust. It's got a thick shortbread crust on it. So it's. It's actually kind of reminiscent of those lemon bars. And you're from the Midwest, so you probably had those lemon bars that everybody likes to crust. Yep.Laura Klynstra:It's. It's kind of like an elevated version of one of those lemon bars.Stephanie Hansen:Okay. I'm going to have to try it, because I always make something with lemon for Easter. It's sort of just something I do for the big Easter brunch. So maybe I'll use this as my recipe this year.Laura Klynstra:Yeah.Stephanie Hansen:How long does it take you to work on a book?Laura Klynstra:Well, I mean, it's hard to give a full, like, because there's a lot of time thinking about it and planning. Like, my first step to doing a book is to. Is writing the table of contents.Laura Klynstra:Is that what you do, too?Stephanie Hansen:Yes.Laura Klynstra:Yeah, I do it.Stephanie Hansen:So spreadsheet of all the recipes I think I want, then I sort of, like, try to organize them in some way, and then I start, like, thinking about the narrative and where I'm going to.Laura Klynstra:Right.Stephanie Hansen:I'm going to start.Laura Klynstra:Right. And so there's, like, this long, like, thinking period that you're not. It's just. I don't know. So it's. It's hard to put a time on how long it takes, but Once the. Once everything is set and I've gotten a few shots done and a few recipes tested, I can. I can do a book in a year and a half or a year if I'm really focused on it.Laura Klynstra:But I'm also doing all the photography and the design. So it's. It's a pretty intense process.Stephanie Hansen:Yeah. Because I just submit my photographs and my word docs and, you know, the designer makes it look pretty, and, gosh, you have to do the whole thing. That is harder.Laura Klynstra:And I don't have to, but, you know, you've done this much, and I am a designer. It's kind of hard to hand the design off somebody else when you're. That's like what I do. So.Stephanie Hansen:Yeah, of course, when you think about other books that. Cookbooks that you love, whether from a design feature or from just like that, you go back to them and use them a lot. Give me, like, a couple of your favorites.Laura Klynstra:The Martha Stewart's Baking Handbook. I don't know if you have that. It's got an orange spine. It's kind of like a go to, like, oh, I want to make banana bread. It's just so reliable. So that one is always in my kitchen. I also really like the Bake From Scratch series. Have you seen those? Big.Laura Klynstra:They're really huge. I think they're. They're not written all by the same person. I think there's an editor that collects recipes. It's based on the magazine, I believe. But the thing I love about those is there's so many recipes in those books. They're just loaded with recipes, and then you can just kind of page through and get all kinds of inspiration and ideas. So I love those.Laura Klynstra:I'm a big fan of Erin Jean McDowell, who is also a pie person. I like watching her on, like, her videos and stuff.Stephanie Hansen:Do you watch a lot of people, like, on YouTube?Laura Klynstra:Not a lot, no. I mean, mostly on Instagram. I'm. I'm watching, you know, the quicker reels that come through. And, yeah, one of the. One of the things that made me so inspired to want to do the fall thing is, is when you. When the fall baking stuff starts coming out on Instagram and all these beautiful baked goods and this. This wonderful mood of cozy comes through, it's like, people are.Laura Klynstra:Creators are just amazing at how they. They put this mood out there, and I just. I love it.Stephanie Hansen:Yeah, it's pretty. Pretty delightful. I was just gonna think of another question I had for you, but it totally just fell out of my brain right As I thought about it, do you, have you ever had the chance to meet like any other bakers in any of your cookbook travels?Laura Klynstra:Specifically bakers. It seems like most of the books I've worked on have been more chef related. Like cooks like Melissa Clark. I worked on some of her cookbooks. I did the photography for Bri McCoy. She. I don't know if you've seen her book. It's called the Cook's Book.Laura Klynstra:Yep, I did her photography for that book, so I've that kind of stuff, but I haven't done any specifically for bakers.Stephanie Hansen:So if in your, in your work life, do you like, like when someone gives you a recipe and you're like the person that photographs it and does the final like, is that an appealing piece of work for you?Laura Klynstra:Oh yeah. I love to do that too. Yeah. Yeah. Actually got a couple of them in the works right now that are coming down the pipeline.Stephanie Hansen:There's a lot of creators that do that and I didn't realize that, but that they, they maybe have a favorite recipe or they have recipes but they don't have the time or they don't want to be the one who puts it together for the book. So they hire all that out. Do you get any jobs like that that are one offs or do you mostly just do like a whole project?Laura Klynstra:Mostly a whole project.Stephanie Hansen:Yeah. It's, it's interesting. There's a lot of people out there that will cook your stuff if you find the right person. And I didn't realize that that was such a robust business, but apparently it is. Do you keep like a food blog yourself or is it mostly just the book?Laura Klynstra:Mostly I'm mostly in the book. But we have, I have. My friend who wrote Gathering Grace with me have a. We. We have an Instagram that's called Spice and Sugar. Oh, she's the spice and sugar table. Because spicy sugar was taken and she's the spice and I'm the sugar. Of course that's sweet.Stephanie Hansen:And you guys share it. So you just post when you're inspired?Laura Klynstra:Yeah, yeah. And we don't. We, we haven't posted.Stephanie Hansen:Yeah. Sometimes like what sounds good and feels good just falls away, right? It's no reason or rhyme. Just all of a sudden you're like not as interested in that anymore.Laura Klynstra:Well, I think we're, and we're so, both of us are so focused in the book world and our career. Careers are very busy. So it's like I feel, I feel like to really maintain one of those robust social media sites you have to be pretty much focused on it.Stephanie Hansen:Yeah. Some people post, like, on Facebook, like, 12 times a day. I don't know. They manage it all. But do you watch any baking shows? Like, are you a great British Bake off aficionado or.Laura Klynstra:I don't. I watch almost no tv.Stephanie Hansen:Okay, So I love that. And you have chickens too, right?Laura Klynstra:And I have chickens and duck.Stephanie Hansen:Okay. And do you eat the duck eggs and the chicken eggs?Laura Klynstra:Obviously, yeah. Usually the duck eggs I use in baking. I don't. You know, it has a slightly different flavor, and if you're not used to it, it's kind of like. It feels a little weird. But they're. They're actually have a higher fat content in a duck egg, and they're really great for baking, especially for cakes and.Stephanie Hansen:Oh, I love that. I don't think I ever thought about duck eggs in context of baking. That's so neat.Laura Klynstra:They're a little larger, so you might. Sometimes you have to be a little, like, careful because.Stephanie Hansen:Yeah.Laura Klynstra:You know, they might end up being too much egg in here, depending on how many eggs are in the. Like, if there's four eggs, you would probably only put three.Stephanie Hansen:Yeah, you can kind of see it, too, when you have the egg, like, the size. All right. The book is the Homemade pie Cookbook. It's 100 pie, tart, and galette recipes for every season. Like I said, it's beautiful. But even if you're, like, not thinking you're a pie person, I really think people would like this book because there's ice cream pies, there is icebox pies. Again, there's a lot of savory. There's tarts, there's little.Stephanie Hansen:There's some cookies in here, some sauces. There's just a lot of different things. When I started to go through the book, I was pleasantly surprised that there's a lot to offer here. There's whoopie pies. Your whoopie pie recipe looked great. Yeah. Everybody loves a good whoopee pie, don't they?Laura Klynstra:Yeah. I thought I might be stretching it a little bit with that one, but I'm like, it's called pie, so it's a pie.Stephanie Hansen:That's right. It's Laura Kleinstra, The Homemade Pie Cookbook. Thanks for being with me today, Laura.Laura Klynstra:Thank you so much for having me.Stephanie Hansen:Yeah, for sure. And when you get your. When you get your next book ready, give me a call anytime. I love talking to you.Laura Klynstra:Okay, great.Stephanie Hansen:Okay. All right. Bye. Bye.Laura Klynstra:Bye. 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

Joe returns to host, joined by first-time guest James He and former moderator Eric Holly. The highlight post covers a member's lost hotel item and how travelers handle forgotten valuables. In the news: Singapore Airlines' KrisFlyer devaluation, a new JetBlue–United partnership allowing reciprocal earning and redemptions (with limited premium space), and a rare 25% Chase transfer bonus to Southwest. The team also shares their latest credit card bonuses, milestone progress, and efforts to trim down annual fees.Trip updates include Eric's California work travel and future Portugal plans, James' upcoming premium-class flights to Asia, Africa, and Europe, and Joe's family trip to Atlanta plus speaking appearances at Chicago Seminars and Zorkfest.Main topic: JetBlue's “25 for 25” challenge. Both Eric and James completed it—visiting 25 JetBlue destinations to earn 350K points and Mosaic 1 status for 25 years. Each spent around $3,500 and built trips around existing plans. They explain how to qualify, eligible flights, and why the long-term rewards make it worthwhile. The episode wraps with tips on status matching and using tools like Plastiq to help meet spend goals.Where to Find Us The Award Travel 101 Facebook Community. To book time with our team, check out Award Travel 1-on-1. You can also email us at 101@award.travel Buy your Award Travel 101 Merch here Reserve tickets to our Spring 2026 Meetup in Phoenix now. award.travel/phx2026 Our partner CardPointers helps us get the most from our cards. Signup today at https://cardpointers.com/at101 for a 30% discount on annual and lifetime subscriptions! Lastly, we appreciate your support of the AT101 Podcast/Community when you signup for your next card! Technical note: Some user experience difficulty streaming the podcast while connected to a VPN. If you have difficulty, disconnect from your VPN.

On the latest episode of “Dishing with Stephanie's Dish”, I sit down with accomplished book cover designer, art director, and now, celebrated cookbook author, @LauraKlyn The episode is a deliciously detailed look into Laura's new book, “100 Pie, Tart and Galette Recipes for Every Season” and a behind-the-scenes peek into her world of culinary creativity and design.From the moment I flipped through the pages, it was clear Laura's design expertise shines brightly. Laura's background as a cover designer and art director, paired with hands-on experience working on dozens of cookbooks, comes to life in her visually stunning collection. Each photo in the book tells a story——and is surrounded by thoughtful prop styling, from vintage pie servers to antique dishes discovered at local shops.A special treat is Laura's focus on savory pies—think samosa pie or the show-stopping asparagus tart—beautiful options for every season and palate. The attention to technique continues with creative garnishes, like sugared cranberries and candied herbs, adding sparkle to your holiday spreads and beyond.Laura's cookbook recommendations are rock solid—even non-pie bakers will find plenty to love between these pages.Ready to up your pie game? Listen to the full episode for stories, tips, and plenty of seasonal baking inspiration! Enjoy these two recipes from Laura, one savory and one sweet, to get a taste of her book!Lemon Meringue TartMakes 1 10-inch round tartI love this twist on lemon meringue pie in tart form. For me, the proportion of crust to lemon is perfect, and it's even better with Swiss meringue instead of French meringue, which is a traditional pairing with lemon. Swiss meringue is cooked on the stove and doesn't need to go in the oven. It is softer and creamier, adding a beautiful airy sweetness to counter the tart lemon curd. This bright tart comes out looking lovely and tastes even better.Press-In Shortbread Tart DoughMakes 1 10-inch tart crustI've tested a lot of tart crusts over the years, and many of them are so hard, it's difficult to break off a bite with a fork. This buttery and delicious shortbread crust is delicate enough to easily break apart but strong enough to hold the tart together. Using cake flour is key to getting a nice, cookie-like crumb. This dough is not tough enough to roll out. Press the dough directly into the pan for an easy to pull together, delicious tart base.Ingredients¾ cup (169 g) unsalted butter, softened½ teaspoon fine sea salt2 teaspoons vanilla extract⅔ cup (73 g) confectioners' sugar2 cups (230 g) cake flourInstructionsIn the bowl of a stand mixer fitted with the paddle attachment, mix butter, salt, vanilla extract, and confectioners' sugar on medium speed until light and fluffy, about 5 minutes. Add flour and mix just until combined. Press dough directly into a 10-inch tart pan, starting with the sides and finishing with the bottom. Bake the crust according to the tart recipe's instructions.Lemon CurdIngredients8 egg yolkszest of 2 lemons⅔ cup fresh lemon juice1 cup (200g) sugar10 tablespoons (141 g) salted butterSwiss Meringue5 egg whites1¼ cups (250 g) sugar½ teaspoon cream of tartar1 teaspoon vanilla bean pasteInstructionsTo make the crust: Preheat oven to 350ºF. Press tart dough into a 10-inch tart pan. Generously dock with a fork and bake for 25 to 30 minutes or until lightly browned. While still hot, use a tamper or back of a spoon to lightly press down the center of the crust, leaving a ¾-inch edge.To make the lemon curd: Whisk together egg yolks, lemon zest, lemon juice, and sugar in a saucepan. Cook over medium-high heat, stirring constantly, until mixture becomes thick and coats the back of the spoon, about 8 to 10 minutes. Use an instant read thermometer to check the temperature; it should reach 170ºF. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on low. Add butter 1 teaspoon at a time, mixing until fully combined before adding the next teaspoon of butter. Strain through a sieve into a medium bowl. Pour while still warm into the tart shell. Cover with plastic wrap and refrigerate for 2 to 3 hours.To make the Swiss meringue: Whisk together egg whites and sugar in the top pan of a double boiler until completely incorporated (see note below). Cook, whisking continuously, for about 5 to 6 minutes or until mixture reaches 170ºF. Pour into the bowl of a stand mixer fitted with the whisk attachment. Add cream of tartar. Beat on high for about 2 minutes. Add vanilla extract and continue to beat on high until stiff peaks form. Scoop or pipe onto lemon curd. Toast meringue with a kitchen torch or under the oven broiler. Keep a close watch on meringue while toasting to avoid burning. Remove sides of tart pan and serve.Episode Transcript Follows:Stephanie Hansen:Welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space and a lot of cookbook authors. And this book came across my desk by Laura Klynstra And right away I was like, pie! Laura, your book, “100 Pie, Tart and Galette Recipes for Every Season” is extremely beautiful. And, and I, it kind of, when I read through the whole book and I read through your bio, I was like, oh, well, she's like in the design field because honestly, this is probably one of the most beautiful books on pie I've ever seen.Laura Klynstra:Oh, thank you. Thank you so much.Stephanie Hansen:It's so incredible, like just the way that the pies are decorated, the color choices that you used for the intros, everything is laid out so it feels easy, accessible. And even like the whole rolling out the pie dough section, there's tons of pictures, the decorating of the lattice work, It's a really well done book. Congratulations.Laura Klynstra:Oh, thank you so much.Stephanie Hansen:What's your background and how did you come to be the pie aficionado?Laura Klynstra:My background is actually cover design. I'm a book cover designer and art director. But I also, during all the time that I've been an art director, I've also worked on a lot of cookbooks. So I gotten to go on a lot of photo shoots, work with food stylists and photographers. And during that whole time I learned, I just kind of sat back and watched and learned all the bits and it took time. I'm a self taught photographer. It took me a long time to really figure out how to capture light correctly. And light is really the key to getting a good photo.Laura Klynstra:So yeah, it was a lot of trial and error, but eventually I figured out a system to get my camera mounted correctly. I shoot manually and get that light, but I also, I consider every photo similar to what the way I look at a cover design. It's not just here's your pie or whatever it is you're shooting. There's a lot of things going on around it. And so it's telling a story. The photograph is telling a story. It's giving you a sense of the time. Especially like the fall ones are a lot of fun to shoot.Laura Klynstra:So many great things to props that you can put in with the photos for the fall shots. And it's just, it's a lot of fun.Stephanie Hansen:Did you amass a large library of props and did you have things already or were you always on the lookout?Laura Klynstra:This is my third book, so I had a lot of props already. I have like all these Storage shelves downstairs have the weirdest things. You know, I go to antique stores and I'm always looking for old boxes and just everything. Pretty much everything that could possibly have anything to do with baking. If I go to an antique store, I'm always like, I need that. Especially pie servers. Old, old silverware.Stephanie Hansen:Yes.Laura Klynstra:I hate, I hate photographing with a shiny silver, you know, piece of silver or a new one that it never, you know, for one thing, you can end up reflecting your camera in that. So these old patina silverware and things like that are just fabulous to have. Like, you just gotta have a ton of those in your.Stephanie Hansen:In your Agreed, agree. Thus my sort of background of stuff from my cookbook styling myself in. Can we talk about pie crust? Do you have, like, what you would say is your definitive pie crust that you mostly use.Laura Klynstra:For sweet pies? There's a recipe in there called a maple pie crust, and that's actually my favorite crust to use. It's very similar to a regular crust, except for a lot of the liquid is made with a pure maple syrup. And when you roll that crust out, that syrup gives it like a pliability that just. It doesn't crack the way sometimes you can get with the regular all butter pie crust. And it's just so easy. And so it's just supple. It's, it's. It's my favorite one.Laura Klynstra:But again, I'd only use it for sweets. Even though you don't really taste the maple, it's like, you know how when you add maple to something, it doesn't have a strong flavor, as strong as what you would expect it to be, but it' if you're beginning. That would be my press recommendation for somebody who's just beginning because it does make a really easy to roll out.Stephanie Hansen:I love this because I use vodka in my pie crust to kind of do the same thing. It gives you that moisture when you're putting the assembly together and the roll, but then it bakes out in the final product, so you get kind of a crispier situation. Maple. I've never thought of that. I wonder, have you ever tried honey? Would it do the same thing?Laura Klynstra:I haven't tried it. I would expect it would. And it would just add a little bit of sweetness. The other thing is buttermilk. You can add a little buttermilk that I don't know if you've ever made pie dough, and then put it in your refrigerator and left it in there for two days and it started to turn kind of like a gray Color, Yes. When you add some acid from the buttermilk keeps it from doing that. I'm not sure. I can't.I don't know what the science is behind that, but a little. A little. I think the vodka might, too. I'm not sure. I.Stephanie Hansen:That's a great.Laura Klynstra:Yeah.Stephanie Hansen:I know what you're talking about, and I'm trying to think if I've noticed it with or without vodka. And I can't say. Truthfully, I have, but, like, a lot of times for Christmas or Thanksgiving or any of the. The special holidays, you're making your crust in advance because you've got so much to do, so. So that's a really great tip. I love it.Laura Klynstra:Yep. Yep. And you can also freeze pie dough. So you can make. If you're having Thanksgiving and you're. You're. You can do it a week ahead, just wrap each one individually and then put it inside a freezer as a black bag and then throw it in the freezer. And that way you're just.You've got something that's totally done, even a week in advance.Stephanie Hansen:One thing that I really liked about this book, too, was you took pie into not just sweet places, but also savory. So there's a lot of galette and, like, savory forward dishes, like a potato bacon, gruyere galette. You've got quiche. Do you eat a lot of savory pies? Because that's actually kind of one of my favorite ways to do it. This samosa pie looks amazing.Laura Klynstra:The samosa pie is so popular at my house. So popular. We love that one. So, yeah, we do eat that one quite a bit. The quiches, we do a lot. Some of the other ones, not as often, but, like, the. The asparagus one is kind of just more of something that I would bring to a party.Stephanie Hansen:Yeah. Spring or Easter.Yeah. You know, like, that first time when you. Asparagus is one of the first things that comes out. And in this. In the spring. And so you're just, like, dying to get something fresh. We talked. before I started the podcast that. She's in Michigan, I'm in Minnesota. And literally, like, when you see anything green at the store. And we always jump the gun. Right. Because.Get produce from the coast before we get our own, but there's nothing better than, like, your own homemade asparagus.Laura Klynstra:Yes. And the rhubarb is the other thing that comes up the soonest. And again, I love rhubarb. It's.Stephanie Hansen:So do I think that's My next book, actually.Laura Klynstra:The whole rhubarb book.Stephanie Hansen:Yes, because I just. I'm obsessed with it, and I have, like, 60 recipes, so I'm like, you know, I'm. I'm about way there.Laura Klynstra:What kinds of recipes are they? Like cakes and.Stephanie Hansen:Yeah. Yes. Like bars and cakes and pies and custards, but also chutneys and pork dishes and breads, cookies.Laura Klynstra:That's a fabulous idea. I'm on board with that one.Stephanie Hansen:I think I might have to, like, submit that as my next proposal. We'll see. Another thing that happened this year about pies, I guess it was maybe last year, but it created quite a kerfuffle, and you address it in this book, is the loss of the chocolate wafer cookie. The company that makes the chocolate wafer cookie, I believe it was Nabisco, stopped making that chocolate wafer cookie. And it was the base for a lot of people's, like, mud pies or chocolate pie crust or the press in crusts or the cookie crusts. And people were really freaked out, and people were, you know, we need a recipe to make this cookie. So in here, you have your own chocolate cookie recipe.Laura Klynstra:Yeah. Yep. It's got the black cocoa in it. Like, it's actually like an Oreo, but without the. And if you do end up using Oreos, do take out that middle part. I always scrape out the. If you don't, you're gonna end up with kind of like a too much butter and it's not gonna work. But, yeah, you can make your own so that you're not adding all these preservatives and yucky things into your pies, but sometimes people don't have time.I mean, I totally understand that you can't always.Stephanie Hansen:And I guess maybe depending on your audience too, like, if you're making something for a kid's birthday party, maybe that will be fine. Not that we feed our kids less delicious things than we feed ourselves, but come on, we kind of do times. I do love to. There's a lot of detail in this book about garnishes and sauces. And the white chocolate cranberry tart is just a beautiful photograph, but it also has these sugared cranberries. Tell me about those. And. And obviously, putting them on a tart is delightful, but what else could we do with those? Because those were just gorgeous.Laura Klynstra:I've used them on cakes. And just even, like, even if you're doing a spread, like a holiday spread, they look beautiful in a little bowl. And that same method, the method to make Those is you create a simple syrup and then you dunk the cranberries in the simple syrup and then you let it dry and they become really sticky. And then you roll them in sugar so they look really beautiful. But you can do that same process with mint leaves, rose petals, rosemary. And it's just a beautiful garnish, especially in the winter, because it has that sparkle to it. It just makes it look more special than if you were just going to, you know, lay a sprig of rosemary next to something.Stephanie Hansen:When you started making pies, do you remember how old you were? And what is it about pies that captured your imagination?Laura Klynstra:Well, I really like the handmade nature of it. The fact that, I mean, before I made pies, I was a cookie baker. Cookies were my. Because that's the easiest thing when you're a little. When you're a kid. And I baked since I was basically able to. My mom was a wedding cake baker, so we had all the supplies and all.Stephanie Hansen:Wow.Laura Klynstra:All the inspiration was there, but I didn't start making. And my mom, she always, she loved pie too, but she always used the pie crust from the box, which I kind of hate, but same, same. She just didn't like rolling out dough. So she just, she just used the, the rolled. The rolled up version. But you can buy better versions than the red box. There are.Stephanie Hansen:Joe's is surprisingly good.Laura Klynstra:I think that, yeah, Whole Foods has one too. That's butter instead of like the other weird oils that are in the. The other one. But I think maybe all of my love of like rolling out cookies and then you kind of turn that into rolling out dough. I learned it was a learning curve. I don't think that we just all naturally can know how to make a pie crust and how to roll it out. And you have to practice a little bit. But the lovely part of, of a pie versus a cake or a cookie is that there's just more of your hands involved.Laura Klynstra:And because I make so many things electronically and digitally, because I'm a book cover designer. So to have to be able to make something physically with your hands is both relaxing and satisfying. And I think it makes like a more special finished product. It makes a great gift or something to share with people, to bring to the office or a party or a potluck, and it just feels like it. A pie has a slightly more personal touch to it than maybe a cookie does or a bar. Even though I love cooking bars, don't get me wrong.Stephanie Hansen:Yes. Tell me about your other books.Laura Klynstra:So this is The Homemade Pie Cookbook is the first book I've written by myself. My book just before this one was called “Gather & Graze” and I wrote with my former colleague who is also an art director. She, she does the, she works at HarperCollins. Sure. Mumtaz Mustafa @spiceandsugartable and I have it right here. This is “Gather & Graze” Stephanie Hansen:That's beautiful.Laura Klynstra:So this is more of like a party table spread book. So Mumtaz is brilliant with savory food and I'm more, more of a baker. She's from Pakistan, so she's got this really broad sense of spice and she's just brilliant with the savory. So we split this book up by anything that was baked in the oven I've made and then pretty much anything that was cooked on stove she made. And it's divided by country. So it's a really fun international style party book.Stephanie Hansen:I love that. I'm glad you brought it to my attention. I'll for sure put that in the notes.Laura Klynstra:Yeah, it's a, it's a, it's quite fat. It's, it's a, it's, it's, there's over like 170 recipes in it. It's not a, not a lightweight book. And then the book before that I wrote with my mother. Oh, look at that cute “Christmas Baking”. And this one is it, it does well every, every holiday season. And it's kind of, it's been out for I think five years. And so it's kind of a perennial, hopefully at this point.Laura Klynstra:And it's just, you know, all my favorite. But Christmas baked goods. There's a, there's a breakfast chapter in there for Christmas morning.Stephanie Hansen:Holiday high points. What's next?Laura Klynstra:I got my way. And who knows if I will. I would like to do a fall baking book.Stephanie Hansen:What would that look like? I'm thinking apple. You have quite a, like pumpkin chapter in here.Laura Klynstra:Yeah. Yep. They would have all of those, those, those cozy. It would just be all the cozy, cozy recipes. And I just love the styling of fall too. Fall is one of my favorite seasons. So. Yeah, that would be, that would be super fun.Laura Klynstra:But I also have another idea for, called like, I want to call it Paradise Baking or Baking paradise, which would be all tropical recipes.Stephanie Hansen:That's a great idea. And that's not something we've seen before.Laura Klynstra:I don't, I haven't seen it. No. I have a second home in Guatemala so I could do a lot of the photography there, which would be fun. Yeah. The first few recipes in the Homemade Pie Cookbook were Shot in Guatemala. The line Mango and the hummingbird pie. So I got all of those props while I was down there.Stephanie Hansen:Yeah. In the. And beautiful colors. You also dedicate, like a whole spread to apples for pie. And we just talked about this on our TV show that I'm on. And Honeycrisp is obviously an apple I use a lot because it's Minnesota. Granny Smith is an apple that I think works really well for pies. Do you mix your types of apples? Apples when you're making apple pie?Laura Klynstra:Sometimes I do. The Pink lady is actually one of my favorite ones now that I've been, you know, baking so many apple pies. It's got, like, a tartness to it. But yeah, there you can mix them for sure. Just don't ever use them. Macintosh.Stephanie Hansen:Yeah. Or like the Red Delicious, which is now. Oh, yeah, that's the worst selling apple.Laura Klynstra:They aren't very delicious.Stephanie Hansen:They're not. And it's kind of funny that, like, that was like our lunchbox apple for basically our whole lives. Like, why did we have to eat such terrible apples? I'm so glad they've gotten better.Laura Klynstra:Yes. There's some. I mean, pretty much every variety is better.Stephanie Hansen:Yes, Pretty much. When you make a galette or a tart, let's just say savory, do you adjust that dough at all or do you use your same basic pie dough?Laura Klynstra:I use the same. Well, the. The tart is a totally different dough, but the galette is the same pie dough as the regular pies.Stephanie Hansen:And just.Laura Klynstra:You could use them. Yeah, you could use the maple pie. You could make the maple crust for a galette as well. If you. If it's a sweet, I wouldn't put it on a savory.Stephanie Hansen:When would you ever make, like. I love the idea of slab pies because I think they're kind of cool looking, but they seem like they're just not great. Like, I don't know who's gonna get the middle piece. And then it's just always, like, so messy and kind of falls apart. I love the idea of like, everyone getting a little bit of crust on the edge and then having their perfect little triangle. Do you serve slab pies a lot? And am I missing the boat here?Laura Klynstra:Oh, not a lot, but I would bring them to more of like a potluck or something. The same thing that I would bring bars to. Although you. You really can't pick it up and eat it.Stephanie Hansen:Yeah.Laura Klynstra:Because it's going to be kind of a more gooey center than A. Than a. And then a bar. But it's just. It's. You get a little bit more. It's going to go farther than a. Than a pie.Laura Klynstra:So if you just want to bring one thing and it needs to cover more people, I would bring a slab pie for that. Like a. Like a potluck summer potluck.Stephanie Hansen:People always ask me what my favorite recipe is in my book, and I always have the dumbest answers. So if I ask you what's your favorite recipe in your book, do you, like, have a answer that you're set on?Laura Klynstra:Well, the lemon meringue tart on the COVID is one of my favorite recipes in the book, and I've never been a big lemon meringue pie person, and I don't know why. It's. This is a. Has a Swiss meringue, and it's a little bit different than the lemon meringue pies that, you know, we all grew up eating. And I also feel like lemon meringue pie has too much lemon to, like, the crust is too little to the lemon. Like, the ratio.Stephanie Hansen:The big, like, meringue.Laura Klynstra:Yeah. Yeah. So this, I feel like, is the perfect ratio of meringue to lemon to crust. It's got a thick shortbread crust on it. So it's. It's actually kind of reminiscent of those lemon bars. And you're from the Midwest, so you probably had those lemon bars that everybody likes to crust. Yep.Laura Klynstra:It's. It's kind of like an elevated version of one of those lemon bars.Stephanie Hansen:Okay. I'm going to have to try it, because I always make something with lemon for Easter. It's sort of just something I do for the big Easter brunch. So maybe I'll use this as my recipe this year.Laura Klynstra:Yeah.Stephanie Hansen:How long does it take you to work on a book?Laura Klynstra:Well, I mean, it's hard to give a full, like, because there's a lot of time thinking about it and planning. Like, my first step to doing a book is to. Is writing the table of contents.Laura Klynstra:Is that what you do, too?Stephanie Hansen:Yes.Laura Klynstra:Yeah, I do it.Stephanie Hansen:So spreadsheet of all the recipes I think I want, then I sort of, like, try to organize them in some way, and then I start, like, thinking about the narrative and where I'm going to.Laura Klynstra:Right.Stephanie Hansen:I'm going to start.Laura Klynstra:Right. And so there's, like, this long, like, thinking period that you're not. It's just. I don't know. So it's. It's hard to put a time on how long it takes, but Once the. Once everything is set and I've gotten a few shots done and a few recipes tested, I can. I can do a book in a year and a half or a year if I'm really focused on it.Laura Klynstra:But I'm also doing all the photography and the design. So it's. It's a pretty intense process.Stephanie Hansen:Yeah. Because I just submit my photographs and my word docs and, you know, the designer makes it look pretty, and, gosh, you have to do the whole thing. That is harder.Laura Klynstra:And I don't have to, but, you know, you've done this much, and I am a designer. It's kind of hard to hand the design off somebody else when you're. That's like what I do. So.Stephanie Hansen:Yeah, of course, when you think about other books that. Cookbooks that you love, whether from a design feature or from just like that, you go back to them and use them a lot. Give me, like, a couple of your favorites.Laura Klynstra:The Martha Stewart's Baking Handbook. I don't know if you have that. It's got an orange spine. It's kind of like a go to, like, oh, I want to make banana bread. It's just so reliable. So that one is always in my kitchen. I also really like the Bake From Scratch series. Have you seen those? Big.Laura Klynstra:They're really huge. I think they're. They're not written all by the same person. I think there's an editor that collects recipes. It's based on the magazine, I believe. But the thing I love about those is there's so many recipes in those books. They're just loaded with recipes, and then you can just kind of page through and get all kinds of inspiration and ideas. So I love those.Laura Klynstra:I'm a big fan of Erin Jean McDowell, who is also a pie person. I like watching her on, like, her videos and stuff.Stephanie Hansen:Do you watch a lot of people, like, on YouTube?Laura Klynstra:Not a lot, no. I mean, mostly on Instagram. I'm. I'm watching, you know, the quicker reels that come through. And, yeah, one of the. One of the things that made me so inspired to want to do the fall thing is, is when you. When the fall baking stuff starts coming out on Instagram and all these beautiful baked goods and this. This wonderful mood of cozy comes through, it's like, people are.Laura Klynstra:Creators are just amazing at how they. They put this mood out there, and I just. I love it.Stephanie Hansen:Yeah, it's pretty. Pretty delightful. I was just gonna think of another question I had for you, but it totally just fell out of my brain right As I thought about it, do you, have you ever had the chance to meet like any other bakers in any of your cookbook travels?Laura Klynstra:Specifically bakers. It seems like most of the books I've worked on have been more chef related. Like cooks like Melissa Clark. I worked on some of her cookbooks. I did the photography for Bri McCoy. She. I don't know if you've seen her book. It's called the Cook's Book.Laura Klynstra:Yep, I did her photography for that book, so I've that kind of stuff, but I haven't done any specifically for bakers.Stephanie Hansen:So if in your, in your work life, do you like, like when someone gives you a recipe and you're like the person that photographs it and does the final like, is that an appealing piece of work for you?Laura Klynstra:Oh yeah. I love to do that too. Yeah. Yeah. Actually got a couple of them in the works right now that are coming down the pipeline.Stephanie Hansen:There's a lot of creators that do that and I didn't realize that, but that they, they maybe have a favorite recipe or they have recipes but they don't have the time or they don't want to be the one who puts it together for the book. So they hire all that out. Do you get any jobs like that that are one offs or do you mostly just do like a whole project?Laura Klynstra:Mostly a whole project.Stephanie Hansen:Yeah. It's, it's interesting. There's a lot of people out there that will cook your stuff if you find the right person. And I didn't realize that that was such a robust business, but apparently it is. Do you keep like a food blog yourself or is it mostly just the book?Laura Klynstra:Mostly I'm mostly in the book. But we have, I have. My friend who wrote Gathering Grace with me have a. We. We have an Instagram that's called Spice and Sugar. Oh, she's the spice and sugar table. Because spicy sugar was taken and she's the spice and I'm the sugar. Of course that's sweet.Stephanie Hansen:And you guys share it. So you just post when you're inspired?Laura Klynstra:Yeah, yeah. And we don't. We, we haven't posted.Stephanie Hansen:Yeah. Sometimes like what sounds good and feels good just falls away, right? It's no reason or rhyme. Just all of a sudden you're like not as interested in that anymore.Laura Klynstra:Well, I think we're, and we're so, both of us are so focused in the book world and our career. Careers are very busy. So it's like I feel, I feel like to really maintain one of those robust social media sites you have to be pretty much focused on it.Stephanie Hansen:Yeah. Some people post, like, on Facebook, like, 12 times a day. I don't know. They manage it all. But do you watch any baking shows? Like, are you a great British Bake off aficionado or.Laura Klynstra:I don't. I watch almost no tv.Stephanie Hansen:Okay, So I love that. And you have chickens too, right?Laura Klynstra:And I have chickens and duck.Stephanie Hansen:Okay. And do you eat the duck eggs and the chicken eggs?Laura Klynstra:Obviously, yeah. Usually the duck eggs I use in baking. I don't. You know, it has a slightly different flavor, and if you're not used to it, it's kind of like. It feels a little weird. But they're. They're actually have a higher fat content in a duck egg, and they're really great for baking, especially for cakes and.Stephanie Hansen:Oh, I love that. I don't think I ever thought about duck eggs in context of baking. That's so neat.Laura Klynstra:They're a little larger, so you might. Sometimes you have to be a little, like, careful because.Stephanie Hansen:Yeah.Laura Klynstra:You know, they might end up being too much egg in here, depending on how many eggs are in the. Like, if there's four eggs, you would probably only put three.Stephanie Hansen:Yeah, you can kind of see it, too, when you have the egg, like, the size. All right. The book is the Homemade pie Cookbook. It's 100 pie, tart, and galette recipes for every season. Like I said, it's beautiful. But even if you're, like, not thinking you're a pie person, I really think people would like this book because there's ice cream pies, there is icebox pies. Again, there's a lot of savory. There's tarts, there's little.Stephanie Hansen:There's some cookies in here, some sauces. There's just a lot of different things. When I started to go through the book, I was pleasantly surprised that there's a lot to offer here. There's whoopie pies. Your whoopie pie recipe looked great. Yeah. Everybody loves a good whoopee pie, don't they?Laura Klynstra:Yeah. I thought I might be stretching it a little bit with that one, but I'm like, it's called pie, so it's a pie.Stephanie Hansen:That's right. It's Laura Kleinstra, The Homemade Pie Cookbook. Thanks for being with me today, Laura.Laura Klynstra:Thank you so much for having me.Stephanie Hansen:Yeah, for sure. And when you get your. When you get your next book ready, give me a call anytime. I love talking to you.Laura Klynstra:Okay, great.Stephanie Hansen:Okay. All right. Bye. Bye.Laura Klynstra:Bye. 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

This week, Maria is joined by Health Coach Liza Baker on seasonal fruit recipes! Enter, "The Maria Liberati Show," based on her travels, as well as her Gourmand World Award-winning book series, "The Basic Art of Italian Cooking," and "The Basic Art of..." Find out more on https://www.marialiberati.com-----music: "First Day of Spring" by David Hilowitz - available via Creative Commons Attribution-ShareAlike 4.0 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://creativecommns.org/licenses/by-sa/⁠⁠⁠⁠⁠⁠⁠

Weighted Average Cost of Capital Business Finance, FIL 240-002, Autumn 2025, Lecture 20 Type: mp3 audio file ©2025

Weighted Average Cost of Capital Business Finance, FIL 240-001, Autumn 2025, Lecture 20 Type: mp3 audio file ©2025

https://youtu.be/f4AzxgarUrcPart 2 of our Fall Feasts prophecy series continues with the most powerful revelation yet:The pattern of the Spring and Fall Feasts reveals the entire prophetic timeline — from Messiah's first coming to His return at the final harvest.We'll examine the parable of the Wheat and Tares (Matthew 13), the resurrection in 1 Corinthians 15, and the final harvest in Revelation 14 to show how Yahusha was planted during Passover and Unleavened Bread, and why the harvest of His people happens in the Fall Feasts — Trumpets, Atonement, and Tabernacles.

This is essentially one long voice note I'm sending you, sharing everything I've been going through these last few months, including:The whiplash of logistical planning every few weeksWhy settling down feels like a "downgrade"How the fear of committing to a location mirrors my fear of intimacy in relationshipsTBD on motherhood and realizing I should at least have options (aka egg freezing is now on the table)Why I want to learn Spanish and how a Netflix show fueled this desireThe tarot card readings that doubled as 5 years of therapyMore ramblings on travel, commitment, energy, friendship and more!Can you relate to any of the above?! Please say yes so I don't lose my mind.