Podcasts about Stir

Wherein we spice and slurp.  Send your food order to: gwritersanon@gmail.com  Stir our Facebook page, twice. (Ghost Writers, Anonymous).  

This week, Ethan, Jamie, and Nina are hypnotized by the spooky 1999 thriller Stir of Echoes — and they're joined by special guest Ryan Inman from The Whole Damn Enchilada Podcast!

EPISODE 100 WOOOOOOH!!! Literally cannot believe it. This week Raven and Campbell recap their Boozicals NYC weekend trip, Pirates! A Penzance Musical on Broadway, Season 2 highs and even highers, and together they discuss plans for Season 3. We will be back sometime in the fall. Stay tuned ;)   Campbell's Craving Recipe: - 4 oz cooled tea - 1 oz rum, spiced or gold - ¾ oz simple syrup (went with a black pepper and earl grey syrup this time) - 1 dash aromatic bitters - absinthe to coat glass, not optional - lemon slice garnish   Combine ingredients in a chilled tumbler with ice. Stir to combine. Garnish with lemon slice. Pas de Deux Recipe: - 1 oz gin - 1 oz Chambord (or black raspberry liqueur) - 0.5 oz sweet vermouth - 0.5 oz lemon juice   Add ingredients to a shaker with ice. Shake or stir (dealer's choice) and strain into a chilled martini glass. You can support us by donating to: Education Through Music at https://www.classy.org/give/442371/#!/donation/checkout The D'Addario Foundation: http://www.daddariofoundation.org/about/donate  Mr. Holland's Opus Foundation: https://www.mhopus.org/donate/    Email us at boozicals@gmail.com or comment your musical requests or cocktail recommendations! Also be sure to follow us on our Instagram @boozicals for updates on your now favorite podcast.

100 games played, and things are looking a little iffy. The boys break down the Blue Jays series, Matthew rants about Justin Verlander, again, Ben calls out Logan Webb and Robbie Ray for being hungover, and they pick on instant replay. But let's face it, the break didn't solve the real problem: the offense.Our new cocktail podcast, The Perfect Sip, is on hiatus but new episodes will come some day, probably. (Yeah, it's taking a long time ... life, you know?) If you haven't listened yet, you can catch up here: https://the-perfect-sip.captivate.fm/listenSpeaking of cocktails, today Ben is drinking an Olallieberry Bourbon Smash while Matthew is drinking a Toasted Coconut Old Fashioned. Recipes below.Olallieberry Bourbon Smash2 oz Bourbon1/2 oz Simple Syrup2 Lemons wedges8-10 mint leaves1/4 cup OlallieberiesAdd the simple syrup, mint, lemon wedges and olallieberries to a mixing tin and muddle thoroughly. (If you are room challenged, muddle in stages starting with syrup and lemon, remove lemons add berries and muddle, and muddle mint last or not at all, it's going to get pulverized in the shaking anyway.) Fill your shaking tin with ice and shake until well chilled. Double strain into a rocks glass over cubed ice (crushed ice is traditional) and garnish with the mint spring and olallieberries on a cocktail pick. (Choose big one, the olallieberry has a weird anatomy making them hard to skewer straight through the middle.)(Toasted) Coconut Old Fashioned2 oz Bourbon1/2 oz Coconut Gum Syrup1 Dashes Angostura Bitters1 Dashes Black Walnut BittersOrange Peel for garnishTo make Syrup: 1/2 cup Demerara Sugar, 1/2 cup Coconut Sugar (Or 1 cup Demerara), 1/2 cup water, 1/2 tsp gum Arabic powder, 3/4 cup unsweetened shredded coconut (toasted). Toast coconut over medium heat in a skillet. Add sugars and water to a small saucepan under medium heat and stir to combine. Once hot, add gum arabic powder and whisk until incorporated. Reduce syrup to low and add coconut and simmer for 5 minutes. Remove from heat, cover and cool for at least an hour. Put in glass jar and refrigerate overnight.To make the old fashioned: Add all ingredients to a mixing glass with ice. Stir for 30 seconds. Strain into a chilled rocks glass with a block of ice. Express orange peel over drink and drop in.#doitforginny

MORTALITY. After a jarring family event flips his world upside down, Chris confronts some of life's biggest questions: What does it mean to live knowing our time is finite? How do we find purpose in the face of our own impermanence? And can confronting death actually teach us to live more fully? Joined by 3Q3D regulars Amanda Adams and Matt Jordan, this conversation about life's ultimate deadline proves delightfully refreshing – just like the 3 cocktails shared by the group.DRINKS IN THIS EPISODE: Chambord Old Fashioned >> 2 oz Bulleit rye whiskey, ¼ oz Chambord, ¼ oz simple syrup, 2 dashes Angostura bitters. Stir ingredients in a mixing glass with ice and serve over one large ice cube. Garnish with a Luxardo cherry and drink like your heart condition is 100% genetic. Mint Watermelon Fizz cocktail >> 4 oz watermelon juice (blend several cups of watermelon chunks in a blender and strain out any pulp); 1 oz Vodka, ½ oz mint simple syrup. Combine ingredients in a cocktail shaker with ice and pour into a rocks glass with crushed ice and top with a splash of soda water. Garnish with a mint sprig and freshly cut slice of watermelon. Congratulations, by eating fruit you just made a heart healthy decision!Southside Cocktail >> 5 muddled mint leaves, I oz lemon juice, 2 oz gin, ½ oz simple syrup. Muddle mint leaves with lemon, add gin and simple syrup, shake on ice and strain into a cocktail glass. Serve with mint sprig and enjoy one of summer's most refreshing cocktails while pondering your own mortality.If you've been enjoying the 3Q3D podcast, please subscribe and consider giving us a rating, a review, or sharing an episode with a friend.  Follow our social sites here: Instagram:  https://www.instagram.com/3drinkspodcast/?hl=en  Facebook:  https://www.facebook.com/3Drinkspodcast  

This cake is literally crammed full of the intense and fragrant flavours of oranges, and it stays moist for days. A slice with a cup of tea seems to make the world a better place. Makes one loaf tin cake but doubles nicely if you wish to make a larger cake. Ingredients 1 cup raw sugar Rind of 2 oranges + 1 lemon – avoid the white pith, I use a potato peeler Flesh of one orange 1 egg ½ cup oil, I use grapeseed or olive oil ½ tsp salt ½ cup thick natural yoghurt 2 tbsp. lemon juice 1 ¼ cups plain flour 2 tsps. baking powder Method Preheat oven to 180C fan bake. Grease and line a loaf tin with baking paper. In the bowl of a food processor blend the sugar and citrus rind until the rind is chopped very small. Add the orange flesh. Blend until smooth. In a mixing bowl beat the egg and sugar/citrus mix together until it is thick and creamy. Add the oil and salt and continue beating until mixed. Stir through the yoghurt and lemon juice. Add the flour and baking powder and combine until just mixed (over-mixing will produce a tougher, drier cake). Pour the thick batter carefully into the tin, smooth the top if need be for a better-looking cake at the end. Bake for 35-45mins, until a skewer comes out clean. Leave for 10 minutes to cool before turning out of tin. Ice with vanilla and citrus zest frosting.  Nici's note: To avoid your precious baking from slumping, leave it to settle and cool slightly before turning cakes and muffins out of their tins. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Can Utah avoid overtourism? -- Video of US Marshal "swarm" causes stir in West Jordan

How We Seeez It! Episode 292 The Bear Season 4   “You found something that you love. And it's completely 100% okay if you don't love it anymore. Because the most special part about it is that you are capable of that love.” Natalie ‘Sugar' Berzatto. While back  at the Bear for Season 4, Uncle Jimmy drops the bomb that the money is running out. Some of the Story lines from Season 3 get some closures. Some others get completed and maybe even the series. We cover our thoughts on it and there is so much to talk about in this one, so join us for the discussion and don't forget about our cocktails for this episode. There should be some good ones.         As always, mix a drink, have a listen, and let us know what you think. Or if there is something you watched that we might enjoy or a can't miss series. Also please rate and review show on all your favorite podcast apps.   Drinks for the episode   "Michelin Gambit" 2 oz Japanese whisky ½ oz Amontillado sherry ½ tsp fig balsamic vinegar ¼ oz salted honey syrup 1 dash celery bitters Strain into a lowball glass over a homemade ice block Garnish delicately with a dill frond and flower petals, placed gently (tweezers encouraged)   Pair with Michelin Man scallop dish, equally garnished with dill, flower petals, and 3 drops of fig balsamic vinegar. "Richie's Winter in July" 8 oz Swiss Miss Hot Chocolate  2 oz Vanilla Vodka  2 oz 99 Bananas 2 oz Salted Caramel Irish Cream  garnished 3 big Marshmallows. Chicago cocktail    2 oz brandy 1/2 oz Cointreau  Dash bitters Top off with sparkling wine  Manhattan The perfect 3 ingredient cocktail 1 1/2 oz Rock Hill Farms Bourbon 1/2 oz Noilly Pratt sweet vermouth 3 dashes of Angostura bitters   Stir with ice until frost forms on the outside of the glass.    Strain into a chilled coupe glass   Hot Chocolate 6 oz heavy cream 2 oz Hersheys Chocolate Syrup 1/2 oz coco Lopez  2 Jet Puffs   Heat the cream just to a simmer - turn off heat Add chocolate and coco lopez  Whisk lightly to combine Turn heat on medium until it starts to simmer, stirring (not whisking) constantly. And JUST when it starts to simmer turn it off.    Pour into a coffee mug and drop in two jet puffs and enjoy     Show links. HWSI LinkTree HWSI Facebook Link  HWSI Instagram Link HWSI Youtube link !!  You can also email the Podcast at the.HWSI.podcast@gmail.com

You were born with a gift, one that must be used for the glory of God. You are being encouraged to stir that gift into action. Do not allow the gift to get cold but use it to honour God.

(00:00) Beetle and McKone begin the top of the third hour by taking more calls and reactions to today’s This or That on whether we would relive our favorite movie or sporting event. (7:30) The guys touch on ESPN’s NFL Top 10 lists and if any Patriots players have the chance to crack it next year. (20:08) The crew discusses Mike Florio’s comments on the Patriots and that they could win a playoff game or two if they manage to sneak into the playoffs; Are the Patriots getting too much respect from the national media? (30:56) We finish the hour talking about the Patriots all-time players tier graphic and the stir it has caused so far online.

This is a rant episode. We do not apologize. Our fanatical rantical hosts go off on the Giants bats as they breakdown the Dodgers series. They also discuss Buster Posey's first two draft picks and look ahead to the All-Star Game.Our cocktail podcast, The Perfect Sip, is on hiatus but new episodes are in production. (Yeah, it's taking a long time ... life, you know?) If you haven't listened yet, you can catch up here: https://the-perfect-sip.captivate.fm/listenSpeaking of cocktails, today Ben is drinking a Spencer while Matthew is drinking something with Watermelon in it as always. Recipes below.Spencer2 oz dry gin1 oz apricot brandy (or ⅔ oz brandy and ⅓ oz orange juice)1 dashes bitters1 dash of orange juiceAdd all ingredients to a shaker with ice and shake until chilled. Double strain into a chilled cocktail glass. Garnish with an orange slice or apricotNotes: Ben got this recipe from a deck of playing cards (nothing but the best for Giant Cocktails!) The original recipe from the deck of playing cards called for a dash of bitters and orange juice, but research suggests using two dashes of bitters and 2/3 oz brandy and 1/3 oz orange juice works better.Watermelon Old Fashioned2 oz Gin1/2 oz Watermelon Syrup2 dashes Orange Bitters1 dash Cherry Bitters (optional)Add all ingredients to a mixing glass with ice. Stir for 30 seconds and strain into a rocks glass with a large ice cube. Garnish with a watermelon chunk.#doitforginny

On Today's Menu:Post–4th of July recovery and burger crawl reflectionsIngredient Wars: Caviar vs. Truffle — which fancy ingredient overstayed its welcome?Texture Excuses: Are they childish or valid? (Spoiler: John wants to fork people in the eye)Vegas summer dining deals and why now's the time to eat like a localFull reviews of 9 restaurants, including a heated conversation of…Carbone Riviera is opening at Bellagio — expect boat, bros, and cargo shortsSimple food is eternal. Excess is exhausting. Eat what tastes good, not what photographs well.Next crawl contenders: Fried chicken or Caesar salads. Let the cholesterol games beginRestaurant Rundown:1. Xiang Wei Xuan (Hunan)Standouts: Boiled fish in chili sauce, Mapo tofu, stir-fried chicken with jalapeñosTip: Go with a group and start with “medium” spice2. Spicy Zest - Restaurant & Bar (Sichuan)Clean space, hot and sour soup is a cold remedyDish to try: Stir-fried cucumbers, chili chicken appetizers3. Old School Pizzeria (Gio Mauro)Monster slice alert — affordable, sourdough-based, super satisfying4. HolsteinsLollipop wings, good variety of burgers, great group hang5. WineauxWarm, cozy, killer croissant-wrapped pigs in a blanketJohn smuggled in foie gras. They let him. No corkage, no shame.6. Rare SocietyTri-tip & filet — impressive associate steak boardService and pricing get a thumbs-upCaesar salad is a parmesan blizzard7. Moia Las Vegas (Peruvian)Try the ceviche and lomo saltadoSketchy parking lot, but lovely and welcoming inside8. Casa Playa (Wynn)$200 for 4 apps + 1 drink + parkingJohn calls it a “casino ripoff restaurant” and poster child for corporate Vegas greed9. Monzù – Italian Oven + Bar & The Pepper ClubShout-outs for summer menus, 25% local deals, and happy hoursListener Shout-Outs:ETR fan vs. foodie complexity: Joy Behar sex jokes, Beyonce explosions, and Caprese simplicityMike L. requests a Caesar Salad Quest (spoiler: it's happening)Chris Albu praises Pepper Club's wood-fired grill and Thursday locals dealJed B. suggests a fried chicken crawl… our arteries are already sweatingQuestions, comments, hate mail? Email us at cheers@eattalkrepeat.com!Thanks for tuning into today's episode! If you enjoyed this episode, subscribe to the show, & make sure you leave us a 5-star review. Visit us at⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠Eating Las Vegas⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ &⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠Eat. Talk. Repeat.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on social:Twitter:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@EatTalkRepeat⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@EatingLasVegas⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@WhatsRightSam⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, &⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@AshTheAttorney⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@EatTalkRepeatLV⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@JohnCurtas⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@WhatsRightSam⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, &⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@AshTheAttorney

What does it mean to be human? During a time of such turmoil, it's disheartening and maddening to see injustice all around. How do we center the principles of staying human during a time so full of inhumanity? Presence may just be the key to staying awake and compassionate during this moment. When we remove the unnecessary distractions of modern life, we open the door to a more intentional and dignified way of existing. From this place, we can remember how to stay human… together.  What am I reading?Rewitched by Lucy Jane Woodhttps://bookshop.org/a/111301/9780593820070You Need a Budget by Jesse Mecham https://bookshop.org/a/111301/9780062567581https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?American Idiot by Greenday What's for dinner?Summer Garden Pasta by Ina Garten Ingredients:4 pints cherry tomatoes, halvedGood olive oil2 tablespoons minced garlic (6 cloves)18 large basil leaves, julienned, plus extra for serving½ teaspoon crushed red pepper flakesKosher salt½ teaspoon freshly ground black pepper1 pound dried angel hair pasta1½ cups freshly grated Parmesan cheese, plus extra for servingInstructions: Combine the cherry tomatoes, ½ cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl.  Cover with plastic wrap, and set aside at room temperature for about 4 hours.Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta.  Cook al dente according to the directions on the package (be careful – it only takes 2 to 3 minutes!).  Drain the pasta well and add to the bowl with the cherry tomatoes.  Add the cheese and some extra fresh basil leaves and toss well.  Serve in big bowls with extra cheese on each serving.https://barefootcontessa.com/recipes/summer-garden-pastaFrozen Chocolate Covered BananasIngredients:4 bananas12 ounces chocolate chips2 Tablespoons coconut oil1/4 cup shredded coconut or sprinkles1/4 cup chopped nuts Instructions:Remove the peel from the bananas and cut them in half. Push a popsicle stick into the cut end of each banana. Place bananas on a baking sheet covered in parchment paper, then freeze for three hours.When the bananas are done freezing, add the chocolate and coconut oil to a microwave safe cup or bowl. Melt the chocolate on half power on your microwave for 2-3 minutes. Stir about every 30-60 seconds until fully melted. Pour melted chocolate into a tall glass, like a mason jar.Dip the bannanas one at a time into the melted chocolate, then remove and immediately sprinkle with nuts and/or coconut or sprinkles. Place on parchment paper to cool then serve. Enjoy!Support the show

Join Matt and Kate for Episode 56 of Eternal Darkness of Not So Spotless Minds!It's been a little while but we are back again and it's full throttle!In this episode, we discuss the relatively under-seen, supernatural thriller Stir of Echoes (1999) representing our pre-2000s. Representing post 2000s, we take a trip to South Korea and review the religious cult horror, Svaha: The Sixth Finger (2019).We also have another round of Kate's stupid dating escapades (Warning: NSFW), a near death experience, and we hear from our listeners with their stories of pain and woe…So sit back, relax and open up a can of something delightful as we take you down to the Eternal Darkness Of Not So Spotless Minds…Check out the Eternal Darkness Of Not So Spotless Minds link tree:https://linktr.ee/edonssmpodcast for all our show links and social media links.Please also email us at -edonssmpodcast@gmail.comBackground music provided by lofigeek.

Start your day with Morning Tea, your weekday hit of bold celeb names, pop culture drama and internet chaos, all in the time it takes to drink your morning coffee (or tea!). Today: There’s been a major change to Kate Middleton’s royal inner circle, and it’s got people talking Olivia Munn has shared a deeply personal update about her mum’s health. One celebrity quietly liked a post about her very famous ex… and fans have definitely noticed. Plus And Just Like That has dropped a new episode with a plot hole so big it's hard to believe it made it to air. Support independent women's media Host: Claire MurphyExecutive Producer: Monisha Iswaran WANT MORE CELEB NEWS? Catch up on this week's episodes of Morning Tea: CELEB NEWS DAILY: Andrew Garfield’s Hard Launch, A Bieber Love Bomb & Hollywood’s Box Office QueenCELEB NEWS DAILY: Mel B Ties The Knot, A F*cking Iconic Backstage Proposal & Katy & Orlando's Reunion And get up to date on The Spill right here: We Need To Address Charlize Theron's Sex Confession & And A New Nepo Baby CoupleThe TV Opinion We Were Too Scared To Share Mamamia studios are styled with furniture from Fenton and Fenton. Visit: fentonandfenton.com.auBecome a Mamamia subscriber: https://www.mamamia.com.au/subscribeSee omnystudio.com/listener for privacy information.

Surprise, surprise, men are terrible. In their penultimate episode of the season, Raven and Campbell discuss farmer's markets, infectious songs, and anticlimactic endings in the second act of the 1968 musical film, Oliver! Where to watch: Hulu, YouTube, Apple TV   The Oom-Pah-Pah Recipe: - 1.5 oz gin - 0.75 oz orange liqueur - 0.5 oz aperitif - 1-2 tsp activated charcoal - orange bitters   Combine ingredients in a tumblr with ice. Stir to combine and top with bitters. You can support us by donating to: Education Through Music at https://www.classy.org/give/442371/#!/donation/checkout The D'Addario Foundation: http://www.daddariofoundation.org/about/donate  Mr. Holland's Opus Foundation: https://www.mhopus.org/donate/    Email us at boozicals@gmail.com or comment your musical requests or cocktail recommendations! Also be sure to follow us on our Instagram @boozicals for updates on your now favorite podcast.

Discouragement isn't a feeling—it's a weapon. And the enemy knows how to use it well. If he can't destroy you, he'll try to deflate you. If he can't shut you up, he'll try to wear you out. But God didn't call you to live under a cloud of heaviness. He called you to war for your joy.Our springboard for today's discussion is:“Why are you cast down, O my soul, and why are you in turmoil within me? Hope in God; for I shall again praise him, my salvation.” — Psalm 42:11 (ESV)David knew what it meant to feel discouraged. He wasn't pretending here. He wasn't smiling through the pain or posting something inspirational to mask the hurt. He got honest with his soul—and then he spoke back to it.That's what spiritual warfare looks like on the inside.Discouragement creeps in subtly: a prayer unanswered, a delay you didn't expect, a voice in your head that says, “What's the point?” And before you know it, your strength is gone, your shield is down, and hope feels out of reach.But listen—hope is a weapon, and praise is your war cry.When discouragement hits, don't rehearse it. Don't replay every disappointment. Don't build a shrine to what hasn't happened yet. Instead, talk back. Remind your soul of what God has done, who He is, and what He's still doing behind the scenes.Faith doesn't ignore discouragement. Faith confronts it.There will be days when victory looks like just standing. And that's okay. Just don't sink. Stand, speak, praise, and press in. Joy isn't the absence of pain—it's the presence of God in the middle of it.Question of the Day:Where has discouragement tried to silence your praise—and how will you speak back today?Mini Call to Action:Take five minutes and write down three things God has done for you—then thank Him out loud for each one. Praise is your comeback.Let's Pray:Lord, when discouragement comes, remind me to fight back with hope. Help me speak truth to my soul. Stir up gratitude and joy in the middle of my struggle. I choose to trust You—even in the tension. In Jesus' name, amen.Let's Get To Work!Don't let discouragement drain your fire. Hope loud. Praise louder.My Reasons To Believe is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit myr2b.substack.com/subscribe

Peace is the prize and the Intention of Every Day; get you some. Matriarch Concludes, but is this the setup for her next season of life? What's for Dinner...Turnip Greens I grew seasoned with smoke turkey... Ingredients  1 tablespoon unsalted butter 1 cup yellow onions diced 1/2 cup red bell pepper diced 1 tablespoon garlic minced 2 ½ cups chicken broth 1 tablespoon hot sauce (I like to use one high in vinegar) 1/4 teaspoon red pepper flakes 1 fully-cook smoked turkey leg removed from bone and diced sea salt & cracked black pepper add as needed 2.5 pounds turnips greens washed & cut 1/2 teaspoon baking soda liquid smoke 4-8 splashes **I soaked my greens in baking soda and vinegar but did not use in the final dish. Get rid of worms you can and cannot see...** Instructions Melt butter in a large stock pot. Add onions and red peppers. Cook until tender and then add garlic. Cook garlic until fragrant and golden. Stir in chicken broth, hot sauce, red pepper flakes, and diced smoked turkey. Taste broth and season with salt & black pepper. Broth should taste very well seasoned and delicious. Let broth simmer for 10 minutes. Add turnips greens to pot and allow them to cook down slightly. Stir, cover and simmer for 1 hour (stirring occasionally) Remove lid and taste to adjust seasonings again. (I usually add a bit more salt, black pepper and hot sauce) NO, NO, NO...Stir in baking soda and liquid smoke. (this will help further lessen the bitterness). Cover and simmer for an additional 10- 20 minutes or until greens are tender to your liking. Serve hot. Financial IQ and Financial Freedom   The Devil Wears Sean John. Did the Government throw the trial? Real-T RHOA Reunion  Who wore it better Shamea, Angela, Porsha, or Cynthia Bailey... Contact Us on: https://linktr.ee/tnfroisreading Blue Sky: @tvfoodwinegirl.bsky.social Threads: www.threads.net/@tnfroisreading Instagram: @tnfroisreading Facebook: TNFroIsReading Bookclub   You know your girl is on her hustle, support the show by navigating to: Dale's Angel's Store...For Merch Promo Code: tnfro Writer's Block Coffee Ship A Bag of Dicks Promo Code: tnfrogotjokes Don't forget to drop me a line at tnfroisreading@gmail.com, comments on the show, or suggestions for Far From Beale St additions.  

It's a boat! The boys break down the Sacthletics, err Vagabonds, err Athletics series and celebrate the Giants trio of All-Stars: Logan Webb, Robbie Ray and Randy Rodriguez.Our new cocktail podcast, The Perfect Sip, is on hiatus but new episodes are in production. (Yeah, it's taking a long time ... life, you know?) If you haven't listened yet, you can catch up here: https://the-perfect-sip.captivate.fm/listenSpeaking of cocktails, today Ben is drinking a Cherry Ginger Highball while Matthew is drinking a Watermelon Club. Recipes below.Cherry Ginger Highball1 1/2 oz Gin1/2 oz Cherry Liqueur3-4 oz Ginger BeerCombine gin and cherry liqueur in a highball glass with no ice. Stir well to combine. Fill the glass with ice and top with the ginger beer.Watermelon Club2 oz Gin with botanicals3/4 oz Fresh Lemon Juice1 oz Watermelon Syrup1/2 oz Lillet Blanc1 egg whiteWatermelon chunk for garnishAdd all ingredients except the garnish to a cocktail shaker without ice. Shake for 15 seconds. Add ice and shake for another 10-12 seconds until well-chilled. Double-strain into a chilled coupe glass. Garnish with a watermelon cube on a pick.#doitforginny

It's just for one episode, calm down. Alex and the boys discuss Alex's new book on the history of the San Francisco Giants: The Franchise including were the 2010s teams better than the 1960s teams? Were the 1993 Giants really as good as Ben says? Did the Giants lose out on Ohtani because of bidets? They also discuss the current Giants recent struggles, chicken tenders and dog collars.You can pre-order Alex's book, The Franchise: San Francisco Giants: A Curated History, here: https://a.co/d/jlKDJA3Our cocktail podcast, The Perfect Sip, is on hiatus but new episodes are in production. (Yeah, it's taking a long time ... life, you know?) If you haven't listened yet, you can catch up here: https://the-perfect-sip.captivate.fm/listenSpeaking of cocktails, today Matthew is drinking Mario Kartish while Ben is drinking a Long Slow Descent Into Mediocrity and Alex is drinking an Old Cenote. Recipes below.Old Cenote2 oz bourbon1/4 oz curacao1/4 oz banana liqueur2 dashes Angostura bittersSmoke (for finishing)Combine bourbon, banana liqueur, and bitters in a mixing glass with ice. Stir for 30 seconds until well-chilled. Strain into a rocks glass with fresh ice. Smoke the cocktail with your cocktail smoking method of choice.Mario Kartish1 oz Rye Whiskey1 oz Cognac (Armagnac in original recipe)1/2 oz Giffard Banana du Bresil Liqueur.25 oz Rich Demerara Syrup2 Dashes Angostura BittersAbsinthe for rinseLemon Peel for garnishPrepare a rocks glass by rinsing the inside of glass with absinthe (or use a atomizer to spray inside of glass). Place a large ice cube in the glass and set aside. Add remaining ingredients to a mixing glass with ice. Stir vigorously for 30 seconds. Strain into glass and express oils from lemon peel over the cocktail and place peel in the glass.Long Slow Descent Into Mediocrity1 oz London Dry Gin1 oz Dry Vermouth1 oz CampariOrange twist for garnishPrepare a rocks glass by wetting the rim with a cut lemon wedge. Dip the rim into a plate covered with a layer of granulated sugar. Put the glass to side to set while you prepare the rest of the cocktail. Combine the gin, vermouth and Campari in a mixing glass with ice. Stir to desired dilution. Carefully add a single large chunk of ice to the prepared glass and strain the cocktail into the glass. Express the orange twist over the glass and savor the sweet beginning but know the bitterness is coming.#doitforginny

Lois Kennis lives in Iowa within thirty minutes of all six grandchildren. Rise on Eagles' Wings is her first novel. She writes realistic fiction to stir hearts with a healthy gleam of hope. She is the Winner of the 2023 NYC Big Book Award for Christian Fiction.Lois says, “I don't have it all together, and neither do the characters in my books. Most are broken in some way, whether by their own mistakes, or somebody else's. But they're strong, too, and somehow, these broken yet lovable people find ways to rise above their situations and learn from their struggles. They want more out of life. More purpose and meaning. Like the creek, their lives twist and turn. Laughter, heartache, and redemption are part of their journey.”Born and raised in Central Minnesota, her higher education spans forty-plus years, including Concordia College and RCTC. Finally, at age sixty, Lois earned her BA in Multi-Disciplinary Studies from University of Minnesota. She is a member of Women's Fiction Writers Association (WFWA), American Christian Fiction Writers (ACFW), Oregon Christian Writers (OCW), and The Authors Guild. Lois loves the outdoors, libraries, and reading. Make sure to check out this author & Stay in touch with Lois by checking out her website—https://loiskennis.net/aboutYou can listen to the podcast on Apple Podcasts, Spotify, Google Podcasts, or visit my website www.drkatherinehayes.com

Sometimes we theme our episodes, sometimes we offer a mixed bag of tastes and goodies. This episode is all about the latter…We start with the first of our products, the unique and delicate spirit distilled from the flower of the coconut palm, Ceylon Arrack. Our second pick takes the ABVs up a few notches, it's Redbreast Single Pot Irish Whiskey, but the Cask Strength version coming in at 57.5% ABV.There are an abundance of drinking suggestions in our book choice, How To Drink by Victoria Moore, as well as in this week's bar, none other than the exceptional establishment which sits at No 1 on The World's 50 Best Bars list. It is, of course, Handshake in Mexico City.Our guest is equally fabulous, it's the co-founder of Paradiso in Barcelona, the driving force behind Women and Hospitality, owner of hospitality design company MS Bar Trends, and now co-founder of flower-inspired bar Gardenias in Lisbon, the one, the only Ms Margarita Sader.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Sparkling Rita30ml reposado tequila15ml Cointreau150ml grapefruit soda/sparkling grapefruitMethod: Fill tumbler with ice, pour tequila and Cointreau. Top with the soda, Stir and serve. Garnish with candied organ and lemonsFrom 3 ingredient cocktails – 60 drinks made in minutes by Kate CalderCeylon ArrackGardenias LisbonHandshake SpeakeasyHow To Drink by Victoria MooreMSBartrendsParadisoRedbreast Single Pot Irish Whiskey – Cask StrengthWith thanks to our partner:Can MakersThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

Why can't we beat the worst teams? Our Sunday boaters are dodging fish sword beak mouth things while they break down the first two lousy games of the Marlins series. They also have a good cathartic rant about Justin Verlander and cover the hopefully temporary demotion of Tyler Fitzgerald.Our new cocktail podcast, The Perfect Sip, is on hiatus but new episodes are in production. (Yeah, it's taking a long time ... life, you know?) If you haven't listened yet, you can catch up here: https://the-perfect-sip.captivate.fm/listenSpeaking of cocktails, today Matthew is drinking an Improved Tequila Cocktail while Ben is drinking a Spiced Bourbon Ginger Highball. Recipes below.Improved Tequila Cocktail2 oz Reposado Tequila1 bar spoon Maraschino Liqueur1 bar spoon Agave Syrup2 dashes Chocolate Aztec Bitters1 Dash Angostura BittersLemon Twist for garnishAdd all ingredients to a mixing glass with ice. Stir for 30 seconds until diluted and chilled. Strain into a rocks glass with fresh ice, preferably a large block of ice. Express oil from lemon peel over drink and drop into glass.Spiced Bourbon Ginger Highball1 1/2 - 2 oz Spice Bourbon (Bourbon steeped with spices of your choice for 8-24 hour)3-5 oz Ginger BeerAdd spiced bourbon to a highball glass and fill with ice. Top with chilled Ginger Beer.#doitforginny

In this June's movie of the month review, Justin and I discuss Alfred Hitchcock's Rear Window, from 1954! This movie is still in the top 100 list of greatest movies ever made, 70 years later! The uniqueness of the movie takes place on one movie set, and dives into the everyday lives of people at one time through one man's view from an apartment window. We find out in the end one man's consequences of being to involved with others business, the morality of spying on others, and the overall plot of who done it in the end! This movie stars the old Hollywood legends James Stewart, Grace Kelly, Thelma Ritter, and Wendell Corey! At the end we give a review on our drink of the episode the typical Old Fashioned! Recipe as follows: one shot of water, 2 shots of your favorite Bourbon, and one shot of Master of Mixes Old Fashioned mixer. Stir well, and serve on the rocks! This mixer is easy if you do not have time to go through the whole process of bitters and orange peels! Rear Window is currently available on Netflix! Enjoy!

Frequent Steven Spielberg collaborator David Koepp is our guest this week. Koepp is the screenwriter behind Jurassic Park, The Lost World, War of the Worlds, and Spielberg's upcoming UFO/UAP flick as well as the director of the criminally underrated Stir of Echoes. Koepp also penned the script for the upcoming Jurassic World Rebirth, which hits cinemas July 2nd. We talk about his work in the Jurassic realm, the Spielberg phone call that got him back into the franchise for the new movie, and the childhood inspirations that fed into some of the new film's biggest and most thrilling set pieces. We also talk about his other work with Spielberg, going back to adapting the very first Jurassic Park from Michael Crichton's original book and even a little about breaking into the industry with the B-movie classic I Come In Peace (aka Dark Angel). Learn more about your ad choices. Visit megaphone.fm/adchoices

In today's Tech3 from Moneycontrol, Dream11's parent Dream Sports steps into casual real-money gaming with Dream Play, Meesho trims its board as it gears up for IPO, and Mirae Asset India's VC head Ashish Dave resigns. We also break down Karnataka's proposed bills to curb fake news and hate speech and why experts are raising red flags. Plus, a quick look at tech CEO paychecks. Tune in for all this and more!

Unleashed: The Political News Hour with Chris Cordani – Cordani underscores the importance of factual integrity, warning listeners to be wary of deceptive narratives pushed by the left and the corporate media. He encourages critical thinking, active engagement, and trust in genuine sources of information. Cordani invites his audience to stay tuned for more in-depth discussions, promising to...

Over the past two decades, the Aperol Spritz has gone from holiday staple to American warm-weather icon — and it's not hard to see why. The ratios are easy, the color pops on Instagram, and even the most reluctant cocktail drinker will say yes to bubbles and orange slices. But is there more to the Spritz than just aesthetics and low-stakes refreshment? To help us explore that question, we're joined by Brynn Smith of LA's Bar Next Door. Listen on (or read below) for Brynn's recipe — and don't forget to like, review, and subscribe! Brynn Smith's Aperol Spritz Recipe - 1 ½ ounces Aperol - 3 ounces Prosecco - 1 ½ ounces club soda - Garnish: orange slice Directions 1. Build cocktail in a stemmed glass over Kold Draft ice. 2. Stir lightly with a straw or spoon. 3. Garnish with orange slice.

We're not talking about the Guardians series because it's not over and that's the only reason. Our Rafael Devers apologists breakdown the Devers press conference and debut. They answer the big questions like "are you a dude?" and "would Farhan have made this trade?"Our new cocktail podcast, The Perfect Sip, is on hiatus but new episodes are in production. (Yeah, it's taking a long time ... life, you know?) If you haven't listened yet, you can catch up here: https://the-perfect-sip.captivate.fm/listenSpeaking of cocktails, today Matthew is drinking a Garden Mule while Ben is drinking a Peary Ginger Highball/Cocktail aka The Peary Gingerful Gingerish Highball or Whatever I Called it at the Beginning of the Show. Something Recipes below.Garden Mule2 oz Vodka1/2 oz Sage Simple Syrup2 Fresh Strawberries1 oz Lime JuiceGinger BeerMuddle strawberries and syrup in a cocktail shaker until strawberries are mush. Add vodka and lime juice and ice and shake until well-chilled. Double strain into a collins glass with ice. Top off with Ginger Beer. Garnish with a strawberry. (A) Peary Gingerful (...)1 oz St. Georges Spiced Pear Liqueur1 oz White Rum3-4 oz Ginger Beer4-6 dashes King Floyd's Scorched Pear & Ginger BittersAdd spiced pear liqueur and white rum to a highball glass with no ice. Stir well to combine. Fill glass to the top with ice and add ginger beer. Top with the bitters. Do not stir.#doitforginny

Hi Bakers, No one wants to make donuts, but being gluten-free, I can't find a great one…So I'm making them. Here is what to expect from this recipe: a classic chocolate cake flavor with a moist, slightly dense crumb. Sweet white chocolate ganache adds richness and a beautiful glaze to these. Swap out the white chocolate for dark if you want the uber chocolate experience. You can make this! It's quick, easy ,and I know you will love them as much as I do. I hope you try them and send me pictures of your creation. Silicone mold and piping bag were bought online and are recommended equipment. Enjoy~CarolynGluten-free Chocolate Donuts with White Chocolate Icing Adapted from King Arthur Flour's recipe for Chocolate Fudge Donuts. Dry Ingredients 1 cup Cup4Cup Multipurpose gluten-free  Flour (original Blend with milk powder)1/4 cup blanched almond flour3/4 cup light brown sugar1/2 cup cocoa powder1 teaspoon sweet rice flour1/2 teaspoon baking powder1/2 teaspoon baking soda 1/2 teaspoon salt1/2 teaspoon espresso powder Wet Ingredients8 tablespoons melted butter, cooled to room temperature2 large eggs1/4 cup milk +1 tablespoon4 tablespoons unsweetened applesauce1 teaspoon vanilla1 teaspoon white vinegarIcing12 ounces white chocolate (I use chips for this)4 ounces of cream Decorationssprinkles, cocoa nibs, mini chocolate chipsPreheat the oven to 350°F. Oil the donut molds and place them on a cookie sheet. Whisk the dry ingredients together in a large bowl and set aside. In a medium-sized bowl, whisk together the wet ingredients. Pour the wet into the dry and mix until just combined. Scrape the bowl to make sure it mixes thoroughly. The dough will be very thick. Pipe or scoop into the donut pan and smooth out the top. Do not overfill or the donuts will be misshapen. Bake for about 12-15 minutes or until the donut springs back when touched. Let it sit for 5 minutes, and then remove it from the mold to cool completely on a rack. Heat the cream and white chocolate in the microwave in 30-second increments. Stir after each time and continue heating until smooth but not boiling. This should only take 1 minute or so. Let ganache cool slightly for a thicker coating or use immediately for a lighter coat. Dip the donut into white chocolate icing and swirl gently to coat. Immediately decorate with sprinkles or other decorations. Let the ganache set for 10 minutes and enjoy. Donuts are best eaten the day they are made, so dig in!  

Those taking part in the debate were: Me. Zing Tsjeng, UK editor of Broadly (the only one to mention ‘transgender', but just once). Very ‘queer' identified.Eleanor Margolis, a lesbian writer, who said, ‘I honestly remember fancying girls when I was about three.'Joe Stone, writer, calls himself a ‘plain old-fashioned gay' rather than queerAnd Matt Cook, academic, who recalls the terrible loss due to the AIDS crisis during the 1980 and beyond. Jane Garvey hosted. She did a grand job. Have a listen, and consider how the takeover of lesbian and gay culture by gender woo woo impacted. Remember, 2015, the year this episode was broadcast, was the year Stonewall added the T to the LGB, and when Tory Minister for Women, Maria Miller decided to recommend self-ID as a key reform to the 2004 Gender Recognition Act. Everything was about to change, and not for the better. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit juliebindel.substack.com/subscribe

In this week's episode, Kayla and Taylor discuss Anne Brontë's 1847 novel Agnes Grey. Topics include the Sisters Brontë, Jack the Ripper origin stories, terrible children and their terrible parents, the fascinating character journey of Rosalie Murray, crazy courting rituals of Victorian England, the titular Agnes Grey, and the iconic clapback from Mrs. Grey. This week's drink: Creamy Earl Grey Cocktail via Rhubarb & LavenderINGREDIENTS:Earl Grey Simple Syrup1 cup water1 cup sugar4 Earl Grey tea bagsCocktail1 ½ oz gin1 oz Earl Grey simple syrup½ oz lemon juice1 egg whiteINSTRUCTIONS:In a small saucepan combine the water and sugar. Stir to combine and bring to a simmer over high heat. Once the simple syrup is hot and the sugar is dissolved, add the Earl Grey tea bags. Remove the saucepan from the heat, cover, and let steep for 20 to 30 minutes. After steeping, remove the tea bags. Let the syrup cool completely before using.In a cocktail shaker, add the gin, Earl Grey simple syrup, fresh lemon juice, and egg white. Cover and dry shake (without ice) for 10 to 15 seconds. Add ice and shake for another 10 to 15 seconds. Be sure to shake well to fully emulsify the egg white. Strain into a coupe glass and enjoy!Current/recommended reads, links, etc.:The Tenant of Wildfell Hall by Anne BrontëWhiskey Summer Punch recipeJack the Ripper articleFollow us on Instagram @literatureandlibationspod.Visit our website: literatureandlibationspod.com to submit feedback, questions, or your own takes on what we are reading. You can also see what we are reading for future episodes! You can email us at literatureandlibationspod@gmail.com.Please leave us a review and/or rating! It really helps others find our podcast…and it makes us happy!Purchase books via bookshop.org or check them out from your local public library. Join us next time as we read North Woods by Daniel Mason

"We're here to help providers simplify, comply, and stay ahead — all in one interface." — Schuyler Voss, Sansay Technology Reseller News publisher Doug Green sat down with Schuyler Voss and Dumitru Borsan of Sansay to discuss the rapidly approaching June 20 Stir/Shaken compliance deadline, and how Sansay's Stir/Shaken Express is helping service providers adapt quickly and confidently. With new FCC requirements taking effect, providers relying on downstream carriers for call signing or lacking their own Do-Not-Originate (DNO) lists may soon find themselves non-compliant — and at risk for enforcement actions. Sansay's Stir/Shaken Express was designed to solve this challenge with simplicity, speed, and scalability. What is Stir/Shaken Express? A hosted solution that enables: Certificate-based call signing for providers lacking infrastructure support DNO list management Compliance in a single, easy-to-use interface Rapid deployment for time-sensitive needs “Some providers just don't have SIP infrastructure that supports standard signing. Stir/Shaken Express includes a signaling proxy that takes over call signing — with minimal customer-side configuration,” explained Borsan. Why It Matters: FCC's 8th Report and Order mandates tighter compliance, effective June 20, 2025 Hosted compliance from Sansay ensures real-time regulatory tracking and updates Future-facing features like branded calling (BCID) are built in, supporting long-term mitigation strategies Sansay, a Cloud Communications Alliance (CCA) member and CTIA-authorized BCID partner, also stressed the opportunity for MSPs and voice resellers to differentiate by being first to market with a fully compliant, branded calling-ready solution. “June 20 isn't the end — it's just another chapter,” said Voss. “Compliance will keep evolving, and we're committed to helping our partners stay ahead.” To learn more or request a demo, visit sansay.com.

On this episode of LAP, the guys react to Thurday's trade for Chris Kreider and talk about how much of a shot in the arm it'll be for Anaheim's abysmal special teams. They talk a bit about the rumor mill surrounding the Ducks and their connection to some big names, on top of a brief Stanley Cup Final update. As always, they take the end of the episode to answer listener questions! Follow Late Arrivals  Twitter: @latearrivalspod Instagram: @latearrivalspod Follow the hosts Chris: @CJKChel Connor: @91_Pluty Jake: @_JRobles71 Louis: @Louiex37  Intro/ Outro done by Will Rice/ @pastorwillrice

Life is a continuous cycle of endings and beginnings. Closing one chapter and opening another is as natural as breathing, and yet, we often resist the process of change. Even when an ending is welcome, it's easier to hold on to the familiar, rather than let go into the unknown. Ritual can assist us in the process of moving from one phase to another. By honoring the past, celebrating the experience, letting go, and making space, we can courageously step into a new beginning with more clarity, trust, and love.What am I reading?The Mysterious Bakery on Rue de Paris by Edie Woodshttps://bookshop.org/a/111301/9780008713225A Well-Trained Wife by Tia Levingshttps://bookshop.org/a/111301/9781250288288https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Time of Your Life by GreendayWhat's for dinner? Blueberry Balsamic Grilled CheeseIngredients:2 slices of sourdough bread (or your choice of bread)1 to 1 1/2 cups of cheese (Havarti, mozzarella, Swiss, Monterey Jack, or sharp white cheddar are great options)Fresh spinach or arugula1/2 cup fresh or frozen blueberries1 tablespoon balsamic vinegar1 1/2 tablespoons brown sugarFresh ground black pepper (to taste)Instructions:In a small saucepan, combine blueberries, balsamic vinegar, and brown sugar. Heat over medium heat until the mixture starts to slowly boil. As it heats up, gently mash the berries with a spoon or fork to release their juices. Let it cook for about 5 minutes.After 5 minutes, remove the saucepan from the heat and strain the blueberry mixture through a mesh strainer, separating the syrup from the solid berries. Set the liquid aside for later.Spread the blueberry mixture onto one slice of bread. Layer cheese on top of the berries, followed by fresh spinach or arugula, then add another layer of cheese. Sprinkle with fresh ground black pepper.Place the second slice of bread on top and grill the sandwich in a skillet over medium heat. Cook until both sides of the bread are golden brown and the cheese is melted, about 3-4 minutes per side.Remove from the skillet, slice, and enjoy your flavorful blueberry balsamic grilled cheese!https://miarecipes.com/blueberry-balsamic-grilled-cheese-sandwich-recipe/#recipeBlueberry Mojito MocktailIngredients:8 large mint leaves1 oz blueberry simple syrup1 oz lime juice, freshly squeezed4 oz seltzer Instructions:In a glass, mix mint leaves, blueberry simple syrup and lime juice together. Press the leaves gently to release the mint flavor.Add in a handful of ice and top with seltzer. Stir gently before serving.Support the show

Send us a text3 Poems to stir your soul written by Katische Haberfield. I also invite you to join me in an upcoming book or poetry collaboration.Find out more at https://katische.com/ Listen all the way until the end for a special activation gift from Archangel Zadkiel. Don't forget to tune into our special season where Katische and Archangel Zadkiel teach us about Spirit Animals through channeled messages. Dreaming of becoming a published poet oSubmit poetry Soulful Poems 4: An Anthology for Activating Inner Mental Wealth. Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Hi, I'm Katische Haberfield MBus(Mtkg), Clinical Hypnotherapist CHt. IPHM.Host of The Infinite Life with Katische Haberfield podcast.Direct Channeler of Divine Feminine and Divine Masculine Energies. I help you through my skills as a: Direct Channeler of Divine Feminine and Divine Masculine Energies. Clinical Hypnotherapist. Cht, IPHM. Past Life Regression Therapist Soul Obstruction Removal Specialist Financial Independence and True Wealth Consultant (Spiritual Approach) Student of Exploring the Soul and Consciousness Find out more about Katische and book sessions at https://katische.com/ Connect with and follow Katische on Facebook, LinkedIn, Goodreads, YouTube and Amazon

The Star Report

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It's our 300th episode! Our Hall of Famers (they made me write that) break down the beginning of the Rockies series, discuss the impact of the Chapman and Bailey injuries, and look ahead to the Dodgers series.Our new cocktail podcast, The Perfect Sip, is on hiatus but new episodes are in production. (Yeah, it's taking a long time ... life, you know?) If you haven't listened yet, you can catch up here: https://the-perfect-sip.captivate.fm/listenSpeaking of cocktails, today Matthew is drinking Kiwi Mexicano aka Mexican Kiwi aka Kiwi in Mexico while Ben is drinking a Colorado Bulldog. Recipes below.Kiwi Mexicano aka Mexican Kiwi aka Kiwi in Mexico2 oz Tequila Blanco3-4 ripe kiwi slices (peeled)6-8 fresh mint leaves0.75 oz fresh lime juice0.5 oz agave syrup (adjust to taste)Mint sprig and kiwi wheel for garnishMuddle kiwi and agave syrup until kiwi is chunky bits. Add mint and muddle mint lightly. Add remaining ingredients with ice and shake to chill. Dump all ingredients and ice into a rocks glass (no straining). Add ice to top off, if needed. Garnish with kiwi slice and/or mint sprig.Colorado Bulldog1 oz Vodka1 oz Coffee Liqueur1 oz Cream or Milk1-2 oz Cola (as in Coca-Cola), to taste!Add vodka, coffee liqueur and cream/milk to a rocks glass with ice. Stir well to combine. Top with cola. Enjoy? No, enjoy!#doitforginny

After a night of scattered protests against immigration raids in Los Angeles, about 700 Marines and an additional 2,000 National Guard troops began arriving Tuesday. Gov. Gavin Newsom and California's attorney general asked a court to block further intervention from the Trump administration as the president gave no sign of backing down. Special correspondent Marcia Biggs reports. PBS News is supported by - https://www.pbs.org/newshour/about/funders

This week we are going ghost hunting with the amazing Steven Harrold! So sit back, grab your orange juice, and prepare to have a great time.If you would like to follow Steven and you should:https://www.youtube.com/@stevenharrold415

Today I'm joined by Cy Turner, the founder of Cotic, to find out more about one of the most commented on bikes of the year, their brand new Cotic eBike. It's a bold move from a small, steel-focused brand known for doing things differently, and it's certainly ruffled a few feathers. We dig into the design process, the engineering challenges, what made Cy take the leap into e-bikes and the thinking behind some of the key design decisions. We also chat about Cotic's fresh new branding, what it means for the brand's future, and how people have responded. This is a fascinating behind-the-scenes look at how innovation, great engineering, and a strong sense of identity come together to shape a product and a brand. So it's time to sit back, hit play and listen to this episode with Cy Turner. You can also watch this episode on YouTube here. You can follow Cotic on Instagram @coticbikes and find them on YouTube here and see the full range at cotic.co.uk. To be in with the chance of winning a set of Magura Gustav Pros and a Wahoo ELEMNT BOLT bike computer, fill out our audience survey here before the end of June 2025. Podcast Stuff Supporting Partners Wahoo Head to wahoofitness.com to check out Wahoo's brand new ELEMNT BOLT and ROAM bike computers. From tracking your rides, through navigation, to sharing the results, Wahoo have got you covered with easy to use, lightweight computers with incredible battery life. Magura With the new Gustav Pro, Magura have produced the ultimate gravity and ebike brake. With all the power you could ever need, delivered with incredible modulation, you never need to question your brakes again. Head to magura.com and check them out. Listener Offers Downtime listeners can now get 10% off of Stashed Space Rails. Stashed is the ultimate way to sort your bike storage. Their clever design means you can get way more bikes into the same space and easily access whichever one you want to ride that day. If you have 2 or more bikes in your garage, they are definitely worth checking out. Just head to stashedproducts.com/downtime and use the code DOWNTIME at the checkout for 10% off your entire order. And just so you know, we get 10% of the sale too, so it's a win win. Patreon I would love it if you were able to support the podcast via a regular Patreon donation. Donations start from as little as £3 per month. That's less than £1 per episode and less than the price of a take away coffee. Every little counts and these donations will really help me keep the podcast going and hopefully take it to the next level. To help out, head here. Merch If you want to support the podcast and represent, then my webstore is the place to head. All products are 100% organic, shipped without plastics, and made with a supply chain that's using renewable energy. We now also have local manufacture for most products in the US as well as the UK. So check it out now over at downtimepodcast.com/shop. Newsletter If you want a bit more Downtime in your life, then you can join my newsletter where I'll provide you with a bit of behind the scenes info on the podcast, interesting bits and pieces from around the mountain bike world, some mini-reviews of products that I've been using and like, partner offers and more. You can do that over at downtimepodcast.com/newsletter. Follow Us Give us a follow on Instagram @downtimepodcast or Facebook @downtimepodcast to keep up to date and chat in the comments. For everything video, including riding videos, bike checks and more, subscribe over at youtube.com/downtimemountainbikepodcast. Are you enjoying the podcast? If so, then don't forget to follow it. Episodes will get delivered to your device as soon as it's available and it's totally free. You'll find all the links you need at downtimepodcast.com/follow. You can find us on Apple Podcast, Spotify, Google and most of the podcast apps out there. Our back catalogue of amazing episodes is avail...

THE FANTASTIC POUR Brett welcomes The Rick of Jeff and Rick Presents: Unpacking the Power of Power Pack: Rick Heinichen to the Fantasti-Lounge to talk Cyclops! We enjoy a Blueberry Mojito and read The Uncanny X-Men #176. Join us in the Fantasti-Lounge as we discuss if Cyclops is better off without Jean Grey, Rick's all-time X-Men team, the best Marvel pilots, not messing with hippos, and much, much more! Secret Pour-igins: The Mojito Cocktail: Blue Summers Ingredients (per drink): 2oz White Rum 75oz Fresh Lime Juice 5oz Blueberry Simple Syrup 8–12 Fresh Mint Leaves Club Soda Instructions In a large glass or mason jar, add 2 scoops vanilla ice cream. Add a shot of Irish cream Add some chocolate syrup Slowly pour in Guinness Top with whipped cream Dash of nutmeg and/or chocolate shavings Stir it up and enjoy Garnish Mint Sprig 3 blueberries Glassware Collins or basically any type of glassware Blueberry Simple Syrup Recipe 1 cup blueberries 1 cup lemon juice 1 cup warm water 1 cup white granulated sugar Mix blueberries, water, and sugar together using a whisk in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Increase heat to medium and bring a gentle boil, stirring often, until syrup is thickened, about 15 minutes. Whisk lemon juice into syrup; serve immediately or cool. Instructions Add the mint, lime juice and simple syrup to a glass and gently muddle. Add the rum and fill the glass with ice. Top with club soda and give an easy stir Garnish with a big mint sprig and blueberries Non-Alcoholic version of Blue Summers Follow all other instructions above, just replace White Rum with additional Club Soda. Comic: The Uncanny X-Men #176, Marvel Comics, 1983 Have a question or comment? E-MAIL: fwpodcasts@gmail.com You can find The Fantastic Pour on these platforms: Apple Podcasts Amazon Music Spotify The Fantastic Pour podcast is a proud member of the FIRE AND WATER PODCAST NETWORK: Fire & Water website: http://fireandwaterpodcast.com Fire & Water Facebook page: https://www.facebook.com/FWPodcastNetwork Fire & Water on Bluesky: https://bsky.app/profile/fwpodcasts.bsky.social Fire & Water Podcast Network on Patreon: https://www.patreon.com/fwpodcasts Use our HASHTAG online: #FWPodcasts

This week, the gals celebrate the big 4-2-0 with their favorite fourth meal. Topics include a chihuahua with major acting chops, some beef about beef, and some very honest drive-through customers. Stir up a Baja Blast mojito, break out your stash of hot sauces, and tune in for Taco Bell Terrors. For a full list of show sponsors, visit https://wineandcrimepodcast.com/sponsors. To advertise on Wine & Crime, please email ad-sales@libsyn.com or go to advertising.libsyn.com/winecrime.