Podcasts about Sprinkle

Mi Gente! Feliz Lunes/Happy Monday

We're in it now, folks: the first episode of the rest of our lives. And, oh my, does Anne bring the sauce. Even better, her first guest delivers the spice!  Dee Albert is a UK-based psychotherapist and trainee supervisor offering both long and short-term therapy plus group and individual supervision focused on navigating the impact of racism, the challenges of personal and cultural identity, and empowering women. Dee is also a shamanic student who weaves massage techniques, yoni steaming, cacao ceremonies, and other spiritual practices into her psychotherapy.  This conversation is a vibrant reminder to all practitioners (regardless of modality) that showing up as our authentic selves is a therapeutic salve. Sprinkle your spice into every space. Without apology. GUEST BIO Dee Albert is an England-based psychotherapist who incorporates the personal navigation of her internal world in the work she does with her clients, culminating in a unique therapeutic approach. She is inspired by shamanism and spirituality. Let's be friends! You can find me in the following places… Website: www.headheartbiztherapy.com/podcast Facebook: https://www.facebook.com/HeadHeartBizTherapy/ Instagram:  @headheartbiztherapy NEW: Check out our cute new merch items! https://tinyurl.com/CWHmerch

As Mother's Day approaches, we are reminded of the many female role models who have shared their unconditional love, wisdom, and support. Our guests today recall their mothers and the pearls of wisdom and mom-isms they bestowed. They will also be offering sage advice to other moms and mothers-to-be.We honor and bless all the mothers, wherever they may be. If you miss your mom, please know we are sending you extra prayers and love.  To all the women in our lives who have modeled faith, friendship, and devotion, Happy Mother's Day!Special Guests:Kelly Ingraham, Denver, ColoradoKelly grew up being empowered to dream big and being told that she could become whatever she wanted to be. Now a firefighter, Kelly reflects on the encouragement that her mom gave her that helped her reach her dreams and explains why her mom is the coolest person she knows.Vicki Chlanda, St. Louis, MissouriThere are now 19 million single-mother households in the U.S., but Vicki Chlanda's story of being a single parent is like no other. Vicki's oldest was 4 and her second 2 when her quadruplets were born - and no day has been "normal" ever since. With a strong faith and quiet confidence, Vicki will leave you inspired and amazed.Michelle Motley, Rocheport, MissouriMichelle Motley had a successful career with the U.S. Department of Agriculture but now enjoys a new challenge - grandmothering. With two grandchildren under the age of two, Michelle spends two days a week caring for the babies. Inspired by the example of her own mother, Michelle offers insight and wisdom that can benefit us all. Recipes from our momsMichelle:Jewish Apple Cake2c sugar3c flour3 tsp. baking powder1 tsp. saltAdd to the above1c Wesson oil4 eggs1/2c orange juice2 tsp vanillaBeat well and add 1c chopped nutsFilling:2c sliced apples1/2c sugar1 tsp cinnamonPour ½ batter in a greased bundt pan, place ½ of apples over top and sprinkle ½ of sugar and cinnamon over apples. Pour the remaining batter over this and add the balance of apples on top. Sprinkle with remaining sugar and cinnamon. Bake at 350 for 1hr and 45 mins.This cake is typically made for Rosh Hashanah because it is dietarily acceptable due to no meat or dairy.Denise:A recipe my mom wrote in my Betty Crocker cookbook 50 years ago – still true today: “My Dear Denise, to be a good cook, follow your recipe, then add a good measure of care and love.”Kelly:Banana Sour Cream BreadNote from Mama: This is half of the original recipe that called for 4 loaves. I add 2 eggs. I don't do the 1st step of coating the pans with cinnamon and sugar. I don't measure chocolate chips. I use 1 to 2 handfuls depending on how many I want in the bread.Yield: 2 loaves2 tablespoons white sugar1/2 teaspoon ground cinnamon1/4 cup and 2 tablespoons butter1-1/2 cups white sugar1-1/2 eggs (See Comments)3 very ripe bananas, mashed8 oz container sourcream1 teaspoon vanilla extract1 teaspoon ground cinnamon1/4 teaspoon salt1-1/2 teaspoons baking soda2-1/4 cups all-purpose flourChocolate chips2/3 cup and 1 tablespoon chopped walnuts (optional)Directions:Preheat oven to 300 degrees F (150 degrees C). Grease two 7x3 inch loaf pans. In a small bowl, stir together 2 TBS white sugar and 1/2 tsp cinnamon. Dust pans lightly with cinnamon and sugar mixture.In a large bowl, cream butter and 1 1/2 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla, and cinnamon. Mix in salt, baking soda, and flour. Stir in chocolate or nuts. Divide into prepared pans.Bake for 1 hour, until a knife inserted in the center comes out clean.

This episode of Play Me a Recipe is produced in collaboration with M.M.LaFleur.This summer, M.M.LaFleur is tossing out the old rules of living, working, and dressing, and making sure you are feeling ready for the shifting demands of work/life balance as the world reopens. Read how economist and bestselling author Emily Oster is rewriting the rules on M Dash.On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode. Roasted Carrots with Carrot Top Pesto & BurrataServes 4 to 6For the carrot top pesto:4 cups lightly packed washed carrot tops, stems discarded and roughly chopped, a small handful reservedHandful basil leaves1/2 cup walnuts, toasted1 ounce grated Parmesan cheese1 medium garlic clove, halved lengthwise1 teaspoon Maldon or other flaky sea salt1/2 cup extra-virgin olive oilFor the carrots:20 small carrots, scrubbed and tops trimmed but stems left on2 tablespoons extra-virgin olive oil, plus extra for drizzling1 teaspoon plus a few pinches flaky salt1/2 pound burrata, drained and at room temperature3 tablespoons carrot top pesto, plus more to tasteSmall handful basil leavesHalf a lemonBread, for serving (optional)Make the pesto: Combine the carrot tops and basil in a food processor, pulse, then add the nuts, cheese, garlic, and salt. Pulse again, and then with the machine continuously running, add the oil in a thin stream. (You'll have to stop to scrape down the sides a few times.) Taste and adjust for seasoning.Make the carrots: Heat oven to 500° F with a rack in the center.Pour 2 tablespoons of the oil into an ovenproof pan large enough to hold the carrots in a single layer (or do this step in two pans). Let the oil come to barely smoking over high heat, then add the carrots and stir to coat them in the oil. Sprinkle with 1 teaspoon of salt.Cook, turning occasionally, until the carrots are browning in spots—this should take 6 to 8 minutes, and the carrots won't yet be cooked through.Once they're nicely browned in spots, place the whole pan in the hot oven and roast, stirring occasionally, until carrots are tender and cooked through, about 8 to 12 minutes. Remove from oven and let cool slightly.Toss the cooked carrots very gently, as they'll be soft, with the prepared pesto, using more or less based on your taste. Transfer the coated carrots to a platter, and top with the burrata. (You may want to halve or quarter your burrata, depending on its size, but that part is up to you.)Add a few more dollops of pesto to the carrots, here and there, and sprinkle each piece of burrata with a bit of flaky salt.Dress the reserved handful of carrot top sprigs with a squeeze of lemon, a drizzle of olive oil, and a small pinch of salt, then top the carrots and burrata with the greens. Serve with toast for mopping up the cheese and bread, if you like.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Rerun (original April 9, 2015) guest Dr. Leo Sprinkle talks about his two sightings, his vast career and the thousands of cases he has looked into. He also talked about free energy, abductees, J Allen Hynek and more. Dr R. Leo Sprinkle (1930-2021)

Hawaiian History was what I was raised in, with a Sprinkle of US History in High school Now as a Homeschooler,- especially moving to the Mainland, I realized that what's more important at this point (elementary) is learning about THEIR Culture, Ethnicity and the History of their Ancestors.   Here's How you Can Start with your own Kids.   -Kawai     Let's be Friends! -> https://www.instagram.com/kawai_ahquin Website -> http://www.homeschoolingentrepreneurmom.com

The boys recap the Sharks' crushing win over North Queensland before another round of 'What About This Bloke?' (15:44) and then a preview of all the games, including the top of the table clash in Brisbane (26:40), the Turbo-less Manly taking on the Titans (39:12) and the Warriors hosting the Roosters (44:17) and then finishing with some news of the week (49:45). (There were some minor feedback issues during recording, apologies for the disruption!)

On this Sprinkle of Salt edition, Mike Steph discusses the NARRATIVES floating and being created by the sports media concerning the completed trade between the Green Bay Packers and the New York Jets involving Aaron Rodgers. In the effort to maintain their allusion of being correct on previous thoughts of compensation, certain members of the media are twisting and distorting the facts. Mike Steph is here to dispell all of that. Enjoy!!

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Kristen starts listing them at 1:52) before starting the episode.Tony Kim's "Cacio" e PepeKosher salt, to taste1 tablespoon plus 1 teaspoon unsalted butter, softened2 teaspoons white miso1/2 cup chicken stock, plus more as needed1/2 teaspoon freshly ground Sichuan pepper (or to taste), plus more for garnish**1/2 teaspoon freshly ground white pepper (or to taste), plus more for garnish**1/2 teaspoon freshly ground black pepper (or to taste), plus more for garnish**1 portion fresh ramen noodles (or dry ramen noodles in a pinch)Bring a pot of well-salted water to a boil over high heat. Meanwhile, in a small bowl, mash together the butter and miso with a fork until smooth.Melt the miso butter in a large saucepan over medium heat. Add the chicken stock, Sichuan pepper, white pepper, and black pepper, and bring to a boil.Add the noodles into the boiling pot of water and cook until they are relaxed but still firmer than al dente, since they'll continue cooking in the sauce, about 1 to 2 minutes.Using chopsticks or tongs, lift the noodles out of the water and into the miso butter sauce. Stir and toss the noodles in the sauce until the noodles are cooked through and the sauce is thickened, about 1–2 more minutes, adding a little bit more chicken stock if the sauce gets too thick. The noodles should be lightly coated in a buttery, peppery sheen. Taste, add a pinch of salt if needed, toss one more time, and heap onto a plate. Sprinkle lightly with each of the peppers, and serve immediately.**Tony Kim's original recipe called for a teaspoon of each type of pepper, which I wimpily scaled back—because I know some of you will be as wimpy as me (though the Roman chef Marco Baccanelli does describe traditional cacio e pepe as "violent," so a tablespoon of pepper isn't out of place). Adjust the pepper amounts to your taste.Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

This is me, the mic, ya'll listening, no notes and whatever is on my mind. Thanks for listening, take what you want, leave the rest. How do I stay out of drama and keep my stress level down? Believe nothing of what you hear and half of what you see. Sprinkle in a heavy dose of personal responsibility Mentions:  https://liverishi.com/ Song by Jax - https://www.youtube.com/shorts/nAZgebdEKT0 Me - https://berawpodcast.com/ 'til next time!

Join us for a slicin', dicin', Sniktin', good time in Japan!  Wolverine has some demons and battles of a personal nature to fight after being more irritable than usual.  But bringing the fight of the standard kind is Silver Samurai and his… motorcycle goons?!  Sprinkle in a little Jubilee for good measure!  Or should that be sparkle in?#xmen #xmenanimatedseries #xmenTAS #xmen97 #xmentheanimatedseries #wolverine #silversamurai #jubileeA PROUD MEMBER OF THE UNITED FEDERATION OF PODCASTS, A NETWORK FOUNDED BY:Dave Mader, Davan Skelhorn, Jaemeel Robinson, Chris MurphySupport the show

I apologize in advance, the audio isn't the best, but hopefully, my enthusiasm will shine through. I promise to get some help before I record again. This episode marks the five-year anniversary of DeAngelo's arrest. I cannot believe how fast time has passed. Sprinkle some Covid into the mix, and I guess we have an excuse. So wonderful to talk with you again. More soon! 

Happy Tax Day (in the US). Read the latest Brandon Sanderson novel, Eric's going to coldplay, Jon tried a pottery class. Smooth Operator source is 'high confidence' North Korea, and it was still in the gathering stages (probably). Is Juice Jacking (again?) a thing, and principles of secure software development from CISA and supporting agencies. For fun, what your climate may be like in 60 years, and a talented potter on YouTube. 0:00 - Intro 14:13 - Smooth Operator Source 15:22 - Smooth Operator Followup 17:40 - Juice Jacking(?) 22:36 - Secure by-Design and -Default 40:19 - Climate in 60 years 44:50 - Matthew Kelly Pottery

NHL playoff preview, DONT DRAFT WILL LEVIS, The Sox are an Abomination

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Reina Gascon-Lopez starts listing them at 1:03) before starting the episode.Coquito CookieMakes 36 cookiesCookies2 1/2 cups (300 grams) all-purpose flour1/2 teaspoon baking soda1/2 teaspoon kosher salt1 teaspoon ground cinnamon1/2 teaspoon grated whole or ground nutmeg2 sticks (1 cup/226 grams) unsalted butter, at room temperature1 1/2 cups (300 grams) granulated sugar2 large eggs, room temperature1 teaspoon coconut extract1 teaspoon rum extract1 1/2 teaspoons vanilla bean pasteIcing1 1/2 cups (60 grams) sweetened coconut flakes, toasted, for garnish2 cups (120 grams) confectioners' sugar, sifted1/4 cup waterHeat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.In a large bowl, sift or whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.In a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 2 to 3 minutes. While the butter and sugar are working, in a small bowl, whisk together the eggs, coconut extract, rum extract, and vanilla. Slowly pour into the creamed butter and sugar mixture, beating until fully combined.To avoid making a mess, turn the mixer off and carefully add the dry ingredients into the bowl. Turn on at the lowest speed and beat until just combined, making sure no floury patches remain. The dough should appear sticky and tacky. Chill the dough for at least an hour in the fridge.Using a tablespoon or small measuring scoop, scoop and roll the cookie dough into balls about 1½ inches in diameter. If your dough is very soft, you may want to use wet hands to roll the balls. Place on the prepared baking sheets spaced 3 inches apart. If you don't want to bake all of the cookies at once, simply freeze the rolled dough balls and portion them in a plastic freezer bag for another day. Thaw in the fridge overnight, then flatten and bake as you would with fresh dough.Using the bottom of a cup or mug, or just the palm of your hand, flatten each dough ball into a round, uniform shape about ½ inch thick. Repeat with the rest of the cookies.Bake for 12 to 15 minutes or until the edges are light brown, rotating the pan halfway through. Remove the baking sheets from the oven and tap them on the counter a few times to release the cookies from the parchment paper.Let cool for 5 minutes on the baking sheets, then remove the cookies to place on wire baking racks to cool completely before glazing. Make sure to keep the parchment and place it underneath the wire rack for easy cleanup when it's time to glaze and garnish the cookies.Make the icing: To toast the coconut flakes, place them in a dry large skillet or frying pan. Cook over medium heat until they're a light golden brown color, 3 to 5 minutes, making sure to stir often to keep from burning them. Transfer to a plate to cool.In a small mixing bowl, whisk together the sifted confectioners' sugar and water until it forms a thin, smooth glaze. Pour and spread a heaping teaspoon of glaze onto each cookie. Sprinkle each glazed cookie with some toasted coconut flakes. Enjoy!Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

The Always entertaining podcast on no cap with nightgod333. Check in stay tuned and always remember, Truth is stranger than ficiton --- Send in a voice message: https://podcasters.spotify.com/pod/show/nightgod333/message

Mike Steph brings back an his "Sprinkle of Salt" just in time for this year's NBA PLAYOFFS! On deck this edition is the fallout from game 2 of the Warriors-Kings first round series in the Western conference playoffs. Draymond Green got ejected after stomping a mud hole in Kings' center Sabonis. Was it warranted? Will the Warriors be able to climb out their 0-2 hole? Tune in and find out what Mike Steph has got to say! Enjoy!

If you've been in business long enough you've had this experience. You take on a client who seems like a great fit only for things to go downhill.Virtual work can be isolating and especially so when things aren't going well. Sprinkle a little shame into the mix and it's easy to get really off track.Today we're discussingThe 3 steps to take when you have a client relationship turn sour How to lower the odds of this type of thing ever happening again in your businessAnd how to recoverThis episode really comes from my heart to you and I hope it finds those who need it just at the right time. Links You'll Love:Free: Dream Team Starter KitMy website: www.juliecalcote.comNo Sweat SOPs & Pitches to RichesInstagram: juliecalcoteobmTikTok: @juliecalcoteSign Up for ClickUp

Gochugaru is a type of Korean chili powder made from dried red chili peppers. It has a vibrant red color and a slightly sweet and smoky flavor, with a medium level of spiciness. Gochugaru is a staple ingredient in Korean cuisine and is used to add heat and depth of flavor to many dishes, including kimchi, stews, soups, and marinades. It is also used as a seasoning for meat, fish, and vegetables, and can be added to sauces and dressings for an extra kick of flavor. I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Gochugaru in the US restaurant scene In recent years, Gochugaru has gained popularity outside of Korean cuisine and has been used by chefs and home cooks in a variety of dishes, including tacos, burgers, and cocktails. Some US restaurants and bars that have used Gochugaru outside of Korean restaurants include: Mama Rabbit Bar in Las Vegas, Nevada: This bar features a Gochugaru Margarita on their menu, which is made with Gochugaru-infused tequila, lime juice, agave nectar, and Cointreau. Nudo Noodle House & Bar in Boston, Massachusetts: This restaurant serves a Gochugaru Ramen, which is a spicy noodle soup made with Gochugaru, pork broth, pork belly, and soft-boiled egg. The Gorbals in Brooklyn, New York: This restaurant offers a Gochugaru-rubbed Ribeye Steak on their menu, which is seasoned with Gochugaru, garlic, and salt. City Mouse in Chicago, Illinois: This restaurant features a Gochugaru Chicken Sandwich, which is made with Gochugaru-marinated chicken, pickled vegetables, and gochujang aioli. Nightshade in Los Angeles, California: This restaurant serves a Gochugaru Fried Chicken dish, which is coated in a spicy Gochugaru glaze and served with pickled daikon and carrots. These are just a few examples of US restaurants and bars that are incorporating Gochugaru into their menus. As the popularity of Korean cuisine continues to grow, we can expect to see more chefs and home cooks experimenting with this flavorful ingredient in a variety of dishes. Top Korean Dishes using Gochugaru Kimchi: Gochugaru is an essential ingredient in traditional Korean kimchi, a fermented cabbage dish that is a staple in Korean cuisine. It gives the dish its characteristic spicy flavor and vibrant red color. Tteokbokki: Tteokbokki is a popular Korean street food made with chewy rice cakes, fish cakes, and a spicy red sauce made with Gochugaru. It is often garnished with sesame seeds and green onions. Jjigae: Jjigae is a Korean stew that can be made with a variety of ingredients, such as tofu, seafood, or pork. Gochugaru is often used to add spice to the broth, along with other seasonings such as garlic and soy sauce. Bulgogi: Bulgogi is a Korean beef dish that is marinated in a mixture of soy sauce, sugar, sesame oil, and Gochugaru, among other ingredients. It is often grilled or stir-fried and served with rice and vegetables. Bibimbap: Bibimbap is a Korean rice bowl dish that typically includes a variety of vegetables, meat, and a fried egg, all served over a bed of rice. Gochugaru is often used to season the meat and add spice to the dish. The easiest way to experiment Gochugaru Spice up your burgers: Add a pinch of Gochugaru to your burger seasoning mix for a spicy twist on a classic dish. Sprinkle on roasted vegetables: Toss your favorite vegetables in olive oil and sprinkle with Gochugaru before roasting for a flavorful and spicy side dish. Make a Gochugaru spice blend: Mix Gochugaru with other spices like cumin,

This week in the Cold, we're not only talking about how our food experiences affect our lives, but how they make their way into the stories we create (or merely enjoy). Just for fun, I'm leaving you with a very ethnic Eastern European recipe that my people love. It may seem weird and little outside of your comfort zone, but that's the point, so give it a shot. And don't forget to let me know what you think. ROASTED BEEF TONGUE WITH ANCHOVY BUTTER 1 fresh beef tongue, boiled and skinned (simmer tongue in salted water for 3 to 4 hours) 1/4 pound butter 6 anchovies, mashed 1 medium onion, finely chopped 1/2 teaspoon lemon juice 1 cup beef stock 1 cup bread crumbs Preheat over to 350 degrees. Cream half the butter with mashed anchovies and spread over cooked tongue. In a large pot, brown onion in the remaining butter, add meat and brown that a little, too. Pour in 1/2 cup beef stock. Roast in oven for about 1 hour or until tongue is good and brown on both sides. Sprinkle with lemon juice and bread crumbs. Add remaining stock and bake until bread crumbs are golden brown. Serves 6. My stories full of action, but dammit, my characters always stop to have a meal when they can: Amazon.com: Victoria Dougherty: books, biography, latest update This episode is also available as a blog post: https://victoriadougherty.wordpress.com/2017/12/22/nothing-says-i-like-you-more-than-a-home-cooked-meal/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/victoria-dougherty/message Support this podcast: https://podcasters.spotify.com/pod/show/victoria-dougherty/support

New Utah State men's basketball head coach Danny Sprinkle joins the show at a busy time at his new job. He answers questions about building a team that has eight roster spots open after graduations and the transfer portal have eaten away at last year's NCAA Tournament roster. He also answers a question about a parody song written about him back during his playing days.

Jason Walker gives his thoughts on Lauri Markkanen and Walker Kessler being finalists for the Most Improved Player and Rookie of the Year awards, respectively. Also an excerpt from the Light the A podcast interview with Danny Sprinkle.

R&R is brought to you by ⁠Manhattan Bank⁠ The Danny Sprinkle era is Bozeman is officially over. We share our thoughts and wonder what's next for the Bobcats. Go Cats! Intro music courtesy of Ugly Duckling

Colter Nuanez wraps up the week-long discussion around Danny Sprinkle leaving Montana State on the ESPN Roundtable, hearing from Sprinkle at his introductory Utah State press conference and recapping previous Big Sky coaches who have left for jobs at higher levels. Tucker Sargent of Griz lacrosse joins the show as the Griz head for postseason play.

University of Montana business professor Justin Angle stops by the studio to discuss the monetary ramifications of Danny Sprinkle leaving Montana State, the PGA vs. LIV battle at the Masters and Roger Goodell's new deal as NFL Commissioner. Colter Nuanez and Andrew Houghton talk about the first post-Sprinkle domino falling for the Bobcats with recent transfer commit Jackson Grant de-committing, and Colter presents this week's Treasure State Stars.

Eric Frandsen and Jason Walker talk about the Danny Sprinkle hire at Utah State University and how much he will need to remake the roster. Observations from USU football's first scrimmage of the spring.

Jason Walker and Ajay Salvesen talk about the press conference with new USU men's basketball head coach Danny Sprinkle, playing clips from that presser and discussing the immediate future of the program. Also a lot of food takes from Easter candy to the nature of raisins and pickles.

Mi Gente! Feliz Lunes/Happy Monday! Easter Monday to be exact and welcome to Season 4 Episode 1 of the It's Mi, Chelle Podcast. This week we flashback to the 1st Episode ever of the It's MI, Chelle Podcast and La Comai shares some shit she's seen along the way. Catch The It's Mi, Chelle Podcast on all Podcast platforms and for my visual baddies out on YouTube and on Spotify Video. Happy Easter, Monday now, move out of the way!

Guests are officially back! In this episode, we chat with online business manager, Kailyn Sprinkle, about her journey from virtual assistant to online business manager. We talk through some of the main differences between VA and OBM, how to build trust with your clients when making the switch to OBM, and stick with us...after the firing jokes and descriptions of our contact photos, we promise we get into the good stuff. At 39:06, Kailyn wants you to know "THE PHRASE I WAS THINKING OF WAS 'TRANSFERABLE SKILLS'." Follow Kailyn on Instagram Save your spot in the next round of Digital Creatives Academy Submit to our Anonymous Form

The World of Eora is a news/lore podcast about the world & setting for Obsidian Entertainment's Pillars of Eternity series, and their upcoming release: Avowed. Today's bonus episode is a short little venture into the Vailian language; just going through some examples of direct one-to-one translations of words including (of course) some "fun" words. Sprinkle some of these into your everyday use, I know I will xD worldofeora@gmail.com @worldofeora

Two-time Montana sports broadcaster of the year, Jason Walker, joined the Full Court Press to give an inside look at Danny Sprinkle's time at Montana State. And along the way there were some jokes about him and Full Court Press host, Jason Walker, share the exact same name.

Ajay Salvesen returns to guest host the show with Jason Walker as the two react to and discuss the news about Utah State hiring Montana State's Danny Sprinkle to be the next head coach of the Aggies. Also, an interview with award-winning Montana State sports broadcaster Jason Walker (yes, that's his name) who gives his perspective on Sprinkle's coaching ability and impact for the Bobcats.

New USU head basketball coach Danny Sprinkle joined the show to discuss taking the USU job, his plan to keep USU competitive in the MWC and his time at Montana State. See omnystudio.com/listener for privacy information.

Colter Nuanez and Andrew Houghton finish up their meandering discussion on Griz and 'Cat spring football from the first hour, then touch on all the relevant college basketball news, including the reverberations if Danny Sprinkle takes a new job this offseason. Colter wraps up with his scouting report on Monday night's title-game clash between San Diego State and UConn.

Jason Walker discusses the news that three Utah State men's basketball players -- Max Shulga, Sean Bairstow and Szymon Zapala -- have entered the transfer portal. Jason also talks about the smoke around Montana State's Danny Sprinkle supposedly being the next head coach of Utah State. Also talk about San Diego State playing in the NCAA national championship

Attorney India Sprinkle sits down with Unkle Lew and discusses her moments of transformation. In this episode India reminiscences on the beauty of simpler times and how she can retain that feeling today.

March is Women's History Month, and what better way to celebrate it than with our show's most historic female guest, granted the only female guest, we have ever had on the show. Jessie is an awesome person who has had great success throughout her Naval career. She exemplifies a go-getter mentality and enjoys serving her naval community as a CPO. In this episode, we show recognition to the women in our submarine force but also call out the unfortunate backlash that has been coming with the integration of women onboard submarines. Sprinkle in some great stories and maybe some jarring memories and it was a good time all-in-all. Thanks Jessie for coming back on!

Big Jay Oakerson, Luis J. Gomez, and Dave Smith from The Legion of Skanks join me in the kitchen for a stacked  plate of Jewish, Latino, and Alt Right recipes.   Follow Big Jay: https://www.instagram.com/bigjayoakerson Follow Luis: https://www.instagram.com/gomezcomedy Follow Dave: https://www.instagram.com/theproblemd...   Get Season 1 of Something's Burning, brand new merch, and the full UNCUT version at https://bertyboyproductions.com/somet...   Petits Filets w/ Tomato Confit, Potato Latkes and Chimichurri Sauce Tomato Confit - Grape or Cherry Tomatoes - Garlic Cloves - Olive Oil - Salt and Pepper - Balsamic Vinegar 1. Split tomatoes in half 2. Crush garlic cloves 3. Wrap tomatoes and garlic in aluminum foil; roast at 350° for 30 min 4. Remove, season with salt and pepper, toss with balsamic   Chimichurri Sauce - Stemmed / Chopped Parsley - Olive Oil - Red Wine Vinegar - Dry oregano - Cumin - Sea Salt - Minced garlic 1. Place all ingredients in food processor and pulse until smooth 2. Transfer to bowl; add more olive oil to get desired consistency   Latkes - Russet potatoes; peeled and shredded - Minced onions - Lemon juice - Eggs, beaten - Flour - Chives - Salt, Pepper, Garlic Powder 1. Combine shredded potatoes, minced onions, and lemon juice; allow to  sit for 20 min. 2. Wring excess liquid from mixture 3. Add beaten eggs, flour, salt, pepper, garlic powder, and chives 4. Heat frying oil in skillet 5. Ladle scoops of potato mixture into hot oil and allow to fry for a few  mins, until crispy on edges 6. Flip and fry other side until golden brown 7. Remove and drain on paper towel; hold    Filets - Petit filet  - Salt and pepper 1. Sprinkle filets with salt and pepper 2. Place filets on griddle and sear to desired temp (med rare)   This episode is brought to you by Ship Station. Get a 60-day free trial at http://www.shipstation.com/burning Thanks to ShipStation for sponsoring the show!   This episode is also brought to you by Huel. Go to http://www.huel.com/burning to get free shipping, a Huel T-Shirt, and a guide to get you started!   This episode is sponsored by BetterHelp. Get 10% off your first month at http://www.betterhelp.com/burning     SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For TOUR DATES: http://www.bertbertbert.com For FULLY LOADED AT SEA: http://www.bertkreischercruise.com For FULLY LOADED FESTIVAL: https://fullyloadedfestival.com  For #THEMACHINEMOVIE Updates: TheMachine.Movie   For SOMETHING'S BURNING: https://bertyboyproductions.com/somet... For MERCH: https://store.bertbertbert.com/

On this episode of The Friends Podcast, we welcomed our friend Pat (aka Trick Jesus bka Reformed Christian) for a hilarious episode. Topics include the new Chris Rock special Selective Outrage, fatherhood, reparations, the best Marvel movies of all time, semen retention, and a few more things yall should hear. Thank you for listening! Time Stamps Chris Rock's new comedy special [06:35] 4 Americans went to Mexico and got kidnapped and killed [16:10] Will reparations ever happen? [24:15] Tyler Perry or Byron Allen may buy BET network [32:05] Fatherhood [49:25] Links  Linktree: https://linktr.ee/thefriendspodcast Follow us on Instagram!: @thefriendspod http://instagram.com/thefriendspod We're on TikTok: @thefriendspod https://www.tiktok.com/@thefriendspod Subscribe to our Youtube!:  https://www.youtube.com/channel/UCT1mr5u3GWstsecxHvRwJ7g Reach out via email: Friendspodcastshow@gmail.com

Colter Nuanez was joined by Carolyn 'The Chick Who Doesn't Know Sports' to kick off the second hour of Nuanez Now on Thursday. The duo would discuss issues surrounding Tiger Woods, Aaron Rodgers, and more. Nuanez would then visit with Montana State Men's Basketball Head Coach Danny Sprinkle ahead of their match up with Kansas State at the NCAA Men's Basketball Tournament. 

We live in an experience economy.   The experience people have with you and your brand can make or break you in industries that are over crowded with options.  Good  news though!  You can easily set yourself apart from the rest by infusing a little magic into your process. Tune

The Ides of March heralded a shift in the political tide, as Caesar's assassination showed the powerful that they were not untouchable. The Age of Aquarius that followed signified a new era of human consciousness and connection. When GPT-4 was released in 2023, it represented a quantum leap forward for AI and a shock to the human system. Sprinkle in some ancient Mysticism, Rogue AI agents, and we have ourselves a whopper of a tale to tell...http://www.troubledminds.org Support The Show! https://rokfin.com/creator/troubledminds https://patreon.com/troubledmindshttps://www.buymeacoffee.com/troubledminds https://troubledfans.com Show Schedule Mon-Tues-Wed-Thurs 7-9pst iTunes - https://apple.co/2zZ4hx6Spotify - https://spoti.fi/2UgyzqMStitcher - https://bit.ly/2UfAiMXTuneIn - https://bit.ly/2FZOErSTwitter - https://bit.ly/2CYB71UFollow Algo Rhythm -- https://bit.ly/3uq7yRYFollow Apoc -- https://bit.ly/3DRCUEjFollow Ash -- https://bit.ly/3CUTe4ZFollow Daryl -- https://bit.ly/3GHyIaNFollow James -- https://bit.ly/3kSiTEYFollow Jennifer -- https://bit.ly/3BVLyCMFollow Joseph -- https://bit.ly/3pNjbzb Matt's Book -- https://amzn.to/3fqmRWgFollow MysticWook -- http://bit.ly/3J1uFdhFollow Nightstocker -- https://bit.ly/3mFGGtxRobert's Book -- https://amzn.to/3GEsFUKFollow TamBam -- https://bit.ly/3LIQkFw--------------------------------------------------https://troubledminds.org/the-ides-of-aquarius-a-rogue-agents-tale-of-autonomy-and-sychro-mysticism/https://twitter.com/engineers_feed/status/1635629285452189705https://en.wikipedia.org/wiki/Ides_of_Marchhttps://en.wikipedia.org/wiki/Haruspexhttps://cdn.openai.com/papers/gpt-4.pdfhttps://arxiv.org/pdf/2104.12756.pdfhttps://openai.com/research/gpt-4https://www.theguardian.com/business/2023/mar/15/svb-collapse-slow-rolling-crisis-blackrock-boss-larry-finkhttps://www.merriam-webster.com/dictionary/haruspexhttps://www.msn.com/en-us/money/markets/a-rogue-version-of-chatgpt-predicted-that-the-stock-market-would-crash-this-week-heres-what-it-got-right-and-wrong/ar-AA18FI12https://markets.businessinsider.com/news/stocks/silicon-valley-bank-blackrock-larry-fink-letter-collapse-financial-crisis-2023-3

We spend the third hour of the show talking more hoops as we recap the SEC tournament and talk about the teams representing the conference in the NCAA tourney with Blake Lovell of 14Southeastern. Then, we get to know K-States opponent on Friday with Montana State MBB coach Danny SprinkleSee omnystudio.com/listener for privacy information.

In the first hour of Nuanez Now on Thursday, Colter Nuanez was live in studio to breakdown the Men's Final of the Big Sky Conference Basketball Tournament featuring Montana State, and Northern Arizona. Nuanez would also share audio from head coach Danny Sprinkle and Bobcat players including RaeQuan Battle and Jubrile Belo. Nuanez would also give updates from the State High School Basketball Tournaments across the state. 

Undrafted free agent. Dominated hitters in 2021. Arizona Fall League invite. Thoracic outlet syndrome. Houston Astros pitching prospect Jonathan Sprinkle has faced all the ups and downs baseball has to offer. This week on Beyond Baseball Shorts, Jared is joined by Jonathan as they discuss his recent success, what it was like to face the competition in the Arizona Fall League, how he has overcome adversity, what he is looking forward to most about getting back on the field, and much more!YouTube: Prospects Live - https://www.prospectslive.com/Twitter @ProspectsLive - https://twitter.com/ProspectsLiveJared Perkins' Twitter @JaredCP1Caleb Mezzy's Twitter @Caleb_Mezzy

Tyler and Glennda want to sprinkle their special around like confetti, and bring everyone along with them so they can all be great together! It's their true belief that everyone has the ability to be great, you just have to believe in yourself and take action!

Can't stop the music, Fast Forward, Urban Cowboy, Breakin' 2: Electric Boogaloo, Beat Street, Staying Alive, Fame, Flashdash, and Dirty Dancing. Nine dance movies from the 80s that ALMOST had it all. What are they all missing? Kevin freaking Bacon! If Kenny Loggins' guitar made love to an American flag, their love child would be Footloose. Sprinkle in some Jon Lithgow and Diane Wiest, and you've got yourself a timeless hit. Ecclesiastes assures us that there is a time to every purpose under heaven, a time to laugh and a time to weep, a time to morn and there is a time to dance...and there's also a time to talk about Footloose on Buzzn The Tower. I'm Mo Shapiro and joining me as almost always the Willard to my Ren, Max Sanders and with that...

In this week's episode, Amanda brings on special guest Lindsey BenGera. Lindsey is the co-founder and CMO of Sprinkle In Learning. She is obsessed with all things motherhood and parenting, and is very education focused when it comes to creating both in her personal life as a mom, and in her business. They are discussing how Sprinkle In Learning began, and how it has progressed and evolved into where it is now. Lindsey also gives some simple tips to easily incorporate learning and play into your child's life on a daily basis. Watch this episode on YouTube by CLICKING HEREConnect with Lindsey:-Instagram CLICK HERE-Website CLICK HEREFOLLOW ME!! Instagram: CLICK HERE Free Higher Self Activation Audio: CLICK HEREBook your free call to hear how we can help you attract your next 6 figures: CLICK HERE For business and collaboration inquiries, please email pr@therelatedpodcast.com

@newfrontierwineco @caymuscab #wine #napawine #podcast #radioshow #host OK kids now pickup the magnet and lick it. Sprinkle a bit a lemon oil and whamo, now you're properly trained to describe these items on the radio. I think a gorilla just entered the room with copious bottles of terrific wine. Join us this Fri. @ noon on FB, Podbean, Stitcher, SoundCloud, Apple and Google podcasts, and anywhere you listen to a podcast.

I'm joined by my #4 and #12 best friends, Bobby Kelly and Mike Calta, for some Cuban sandwiches and locker room talk   Follow Robert: https://www.instagram.com/robertkellylive Follow Mike: https://www.instagram.com/themikecaltashow   Get Season 1 of Something's Burning, brand new merch, and the full UNCUT version at https://bertyboyproductions.com/somethings-burning     FRIED PLANTAINS - Ripe plantains - Vegetable oil - Salt   1. Slice plantains at an angle into 1/2 inch pieces 2. Sprinkle plantains with salt 3. Heat vegetable oil on medium low; cook plantains for 7 minutes each side 4. Drain plantains on a paper towel before serving   AVOCADO SAUCE - Avocado - Sour cream - Garlic - Lime juice - Cilantro - Chili powder - Salt and pepper   1. Dice Avocados; place all ingredients in food processor and process on high until smooth   GARLIC AIOLI - Mayonnaise - Minced garlic - Lemon Juice - Salt and pepper   SPICY MAYO - Mayonnaise - Hot sauce - Minced garlic - Lime juice - Cajun seasoning   CUBAN SANDWICH - Bread - Mustard - Mayo - Swiss cheese - Dill pickles - Ham - Pulled pork - Salami - Butter   1. Spread mustard and mayo on both sides of bread. Add cheese to both sides 2. Add ham, pork, salami, and pickles to one side, then close sandwich 3. Heat skillet and season with butter 4. Toast sandwich on both sides, pressing down with another pan   This episode is brought to you by Ridge: go to www.ridge.com/burning to save 10% Thanks to Ridge for supporting the show   SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg  For all TOUR DATES: http://www.bertbertbert.com  For Fully Loaded: https://fullyloadedfestival.com/   Follow Me! Twitter: http://www.Twitter.com/bertkreischer   Facebook: http://www.Facebook.com/BertKreischer   Instagram: http://www.Instagram.com/bertkreischer   YouTube: http://www.YouTube.com/user/Akreischer  TikTok: http://www.TikTok.com/@bertkreischer  Text Me: https://my.community.com/bertkreischer