Podcasts about Stir

Stir up the Gift!

Today's True Weird Stuff - Jeffrey Epstein, Vampire   How do you build a conspiracy theory? Start with a villain. Add power. Stir in mystery. True Weird Stuff examines the internet's bizarre claim that Jeffrey Epstein is an immortal vampire who once lived as President Andrew Jackson. We trace the ingredients: the suspicious timing of press releases, strange digital footprints after Epstein’s death, the uncanny resemblance to the face on the $20 bill — and society's refusal to accept an unsatisfying ending.

Buttermilk breadrolls 450g bread flour 7g dried yeast 190ml buttermilk 60ml local rapeseed oil 1 heaped tablespoon castor sugar 1/4 teaspoon baking powder Egg yolk for brushing Stir yeast and 35ml of lukewarm water in a large bowl and leave for 10 minutes. Warm the buttermilk to blood temperature gently and add to the yeast mixture with the oil and sugar. Mix in the flour and baking powder to a soft dough and transfer to a floured surface. Knead for 10 minutes and place in a clean bowl rubbed with oil. Cover with cling or a damp tea towel and leave at room temperature for an hour. Knock back and divide dough into 4 equal pieces. Roll into balls and place on baking trays lined with baking paper - don't have them too close together as they'll rise. Leave for 30 minutes. Set oven to 200°c. Brush rolls with egg yolk and then bake for about 20 minutes or until the bottom sounds hollow when tapped. Cook on a wire rack. 500g rump steak 1 tablespoon oil for rubbing Seasalt Freshly ground black pepper 150g mayonnaise 2 teaspoons wholegrain mustard 1 tablespoon finely chopped gherkin 200g raclette slices or thin slices of cheddarRub the oil all over the rump and season with salt. Heat a pan until smoking and seal on both sides for two minutes. Lower the heat and cook to desired temperature. Season with pepper and rest for 5 minutes and slice thinly. Mix the mayonnaise with the mustard and gherkins Split the rolls and spread the mayo on to the surface.Arrange the beef over the top and then cheese. Bake in a 180oc oven until cheese has melted – about 10 minutes. Serve hot.

The guys stir up a variation on the Boulevardier (which is itself a variation on the Negroni) in search of Prohibition-era thrills!OLD PAL RECIPE: 1oz/30ml RYE WHISKEY1oz/30ml CAMPARI 1oz/30ml DRY VERMOUTHAdd ingredients into a mixing glass filled with ice. Stir and strain into a chilled coupe glass. Garnish with lemon twist.Recipe via Harry's ABC of Mixing CocktailsWANT MORE SLOP? Check out:PatreonSHOP the webstore at:The Sloppy Boys WebsiteLISTEN to The Sloppy Boys hit songs on:Apple MusicSpotifyYoutubeTOUR DATES, SOCIALS and more at:LinktreeT H E S L O P P Y B O Y S L L CExpand Ascend Conquer Retain Hosted on Acast. See acast.com/privacy for more information.

George is back on the show as he and Parker discuss the new Titans logo and talk to Taylor Barnette about a crazy weekend of college basketball

Send us your feedback — we're listening“Psalm 91:2 — Jesus, Be My Refuge When the Dark Hours Stir Fear in My Soul”Luke 8:50 — “Do not be afraid; just believe…”THEME (PT-BR): madrugada silenciosa • medo interior • refúgio em Deus • esperança que sustenta Live from London, England with Reverend Ben Cooper • Brasil • Moçambique • USA • Índia • Cabo Verde Psalm 91:2 (NIV): “I will say of the Lord, ‘He is my refuge and my fortress, my God, in whom I trust.'” Luke 8:50 (NIV): “Hearing this, Jesus said… ‘Don't be afraid; just believe, and she will be healed.'”  Jesus, in these deep early-morning hours when the world is quiet and thoughts can speak too loudly, I come to You again. The night feels longer in Brazil's madrugada, and the mind often wanders to places of fear, uncertainty, or hidden worry. But in this moment, I choose to speak truth over my soul: Tu és o meu refúgio. You are my fortress, my shelter, my safe place when emotions rise and shadows feel heavy. You stand with strength when my heart feels fragile. You remain steady when the world feels unsteady. As fear tries to whisper, Your voice speaks softly, “Não temas; crê somente.” Your courage replaces my trembling. Your calm steadies my breathing. Your presence becomes the refuge my thoughts have been longing for. Jesus, hold my emotions in Your hands tonight and give me the confidence to trust You deeply. Strengthen my belief, lift my spirit, and let Your peace fill the spaces where worry once lived. Guard my rest, protect my night, and carry me toward the morning with renewed hope. In Your name, Jesus, I place all fear into Your care and choose to believe. oração da madrugada, salmo 91 refúgio, medo e ansiedade, Jesus traz paz, esperança espiritual Brasil, oração forte noite, descanso emocional, fé em tempos difíceis, oração de proteção noturna Psalm 91 Brazil, Portuguese prayer, night fear prayer, Jesus refuge, anxiety night prayer, Reverend Ben Cooper, devotional BrazilSupport the showFor more inspiring content, visit RBChristianRadio.net — your home for daily devotionals, global prayer, and biblical encouragement for every season of life. We invite you to connect with our dedicated prayer hub at DailyPrayer.uk — a place where believers from every nation unite in prayer around the clock. If you need prayer, or would like to leave a request, this is the place to come. Our mission is simple: to pray with you, to stand with you, and to keep the power of prayer at the centre of everyday life. Your support through DailyPrayer.uk helps us continue sharing the gospel and covering the nations in prayer. You can also discover our ministry services and life celebrations at LifeCelebrant.net — serving families with faith, dignity, and hope. If this devotional blesses you, please consider supporting our listener-funded mission by buying us a coffee through RBChristianRadio.net. Every prayer, every gift, and every share helps us keep broadcasting God's Word to the world.

The boys are back to weekly episodes just in time for Spring Training silliness. They react to Eldridge shagging fly balls, JHL's calorie intake, and the young pitchers learning new pitches.On the cocktail side of things, today Matthew is drinking a Negroni while Ben is drinking a No Groni. Recipes below.Negroni1 oz London Dry Gin1 oz Campari1 oz Sweet VermouthLarge Orange Twist for garnishCombine gin, Campari and sweet vermouth in a mixing glass with ice. Stir until just chilled. Strain into a rocks glass over a large single chunk of ice. Express orange twist over glass and put twist in glass. Good luck.No Groni1 oz London Dry Gin1 oz Benedictine1 oz Sweet VermouthLarge Orange Twist for garnishCombine gin, Benedictine and sweet vermouth in a mixing glass with ice. Stir until just chilled. Strain into a rocks glass over a large single chunk of ice. Express orange twist over glass and put twist in glass.

Stats drive scores, but stories stir souls." This philosophy, born in the radio booths of Singapore and driven by a transition from comfort to total disruption, has delivered over $2 billion in transformational impact for global executives.In this episode of Gratitude Through Hard Times, Chris Shambra sits down with Jay Kiew, a world-renowned keynote speaker, author, and change strategist who has navigated the halls of power at firms like Deloitte and TELUS. But this isn't a conversation about corporate efficiency or digital roadmaps. This is a deep dive into "Change Fluency"—the adaptive capacity to translate life's most difficult disruptions into our greatest opportunities.Jay shares his raw and inspiring journey as a half-blind cancer survivor who "lost it all" before finding his true calling. We explore how change isn't something that happens to you, but something that can happen through you when you move from a mindset of survival to one of co-creation and possibility10 Memorable Quotes:"Stats drive scores, but stories stir souls.""Change fluency is the individual's adaptive capacity to translate challenges into opportunities.""Our greatest innovation isn't what we create, but how we create together.""If you want to go fast, go alone. If you want to go far, go together." "The goal isn't to control change but to sit in it with fluidity.""Transformation doesn't have to be scary or happen to you, but instead it can happen through you.""The language of change is the only language that will matter in an era of AI.""He held space for me when I couldn't hold space for myself.""Shift your focus from what is present to what is possible.""The world is going through a hard time, but you can write the playbook to get through it." 10 Key Takeaways:Defining Change Fluency: It is the "language of change" required as we head into the space of artificial intelligence.The Four Change Mindsets: Your reaction to disruption depends on whether you view change as a threat or opportunity, and whether you are proactive or stuck.Active Presence: True leadership requires leaning in to observe non-verbal cues and naming emotions rather than just being a passive observer.The Power of Co-Creation: Based on the concept of Ubuntu, the episode explores why working together yields superior, more sustainable results despite the time and emotional complexity involved.Strategic Foresight: To discover what is possible, leaders must combine scenario planning with "futurist thinking" to see threats and opportunities from different vantage points.Strategy as Sacrifice: Design thinking requires the courage to say "no" and cut off current business units or emotional attachments to focus on one North Star.The "What If?" Framework: Innovation begins with the ability to ask hypothetical questions that challenge current constraints, a skill Jay learned from his father during difficult times.Relational Gratitude: Jay highlights the importance of individuals like Brian Chang, who provide empathetic space during "dark moments" without being deflective.Sitting in the Tension: Change Fluency isn't about control, but the capacity to sit in complexity and uncertainty with fluidity.Human-Centric Innovation: Digital disruption is a people opportunity; leaders must bridge the gap by helping team members find personal attachment to their mission.About our Guest: Jay KiewFounder & CEO, Change FluentJay Kiew is a multifaceted entrepreneur, keynote speaker, author, and expert in organizational and behavioral change. With 15 years of experience in organizational transformation and innovation strategy, he has driven over $2 billion in transformational impact across hundreds of organizations and top executives. He is the author of Change Fluency: Nine Principles to Navigate Uncertainty and Drive Innovation, which serves as the framework for his global consulting and keynote engagements.Jay's perspective on resilience and change is deeply rooted in his personal journey as a half-blind cancer survivor; diagnosed with retinoblastoma as an infant, he underwent the removal of his left eye. After immigrating to Canada from Asia and growing up in Vancouver, he became the world's youngest Distinguished Toastmaster at the age of 19. Today, he is a father of two daughters and lives in Brooklyn with his Shiba Inu, Brooklyn. Jay is renowned for his ability to help leaders move from a mindset of certainty to one of curiosity, teaching them to "speak the language of change" in an increasingly complex and uncertain world.

It's not so much what's in the recommendations as how they were put together that's concerning some in the medical and nutrition worldsNew dietary guidelines from the US have upended the traditional food pyramid, moving protein into the spotlight - but some of the maths doesn't add upFind The Detail on Newsroom or RNZ Go to this episode on rnz.co.nz for more details

More genius ideas about how to feed the whole family from the legendary Simon Davis.In this episode Yumi has a story about how her two younger kids nearly got food poisoning... and the fact is, Simon has ACTUAL REAL HELP for parents trying to feed their kids.2-Speed Pilaf (serves 4)You need a good-sized, heavy-pased pan with a lid that fits.Start by in that pan, adding 1tbs butter and 1tbs olive oil, add a finely chopped onion. Fry down until the onion has softened and then add a clove or two of minced garlic. Fry up 1.5cups of basmati rice, 1tsp cumin and 1/2 tsp of turmeric. (Leave these out if your kids are sensitive of spices!)Add in the 2.5 cups stock and water and cook at a low heat with the lid on. Allow to cook for 12 mins.For kids?Stir through a knob of butter and some peas and sweet corn.For the adults?Take some purple seedles grapes and a little olive oil fry them until blistering.To the pan, toss through mint, dill and parsley, some lemon zest and lemon juice.Spoon the rice into bowls, top with the blistered grabs and a fat dollop of labne or crumble over some fetta and sprinkle over some Aleppo pepper.YUMI Hosted on Acast. See acast.com/privacy for more information.

Naszą kolejną audycję zaczynamy od „Party at the NSA” – i to nie jest przypadek. W pierwszej części sprawdziliśmy, co tak naprawdę oznacza wdrożenie KSeF, czyli centralnego systemu fakturowania między firmami: czy to tylko „uszczelnienie VAT”, czy kolejny krok do państwa, które widzi coraz więcej?Gościem wiceprezesów WEI Sebastiana Stodolaka Piotra Palutkiewicza był Piotr Patkowski, były wiceminister finansów (dziś przedsiębiorca). Rozmawialiśmy o tym:

Stir up your faith by anchoring your heart in His past wonders. Prepare to see the God of miracles manifest His power in your life today!

Love and grief connect us to one other, but grief is a topic most people prefer to avoid. When someone is grieving it seems impossible to find the words needed to comfort them. We rush past condolences for fear of saying or doing the wrong thing. We are unwilling to simply sit alongside another and hold space for their pain. Most people are walking around with hearts full of grief that no one is willing to bear witness to, which makes the experience all the more lonely. And it's not just the grief of death that we carry, it's the grief that comes with life… Paths we didn't take, opportunities that passed us by, dreams tucked away and forgotten, words we failed to speak, harms we've see done to others… to live is to grieve. If we can learn to hold space for grief, we open our hearts to love and live more fully and fiercely. In order to do this, we must give grief a seat at the table. Are you willing to pull out a chair? What am I reading?The Forget-Me-Not Library by Heather Webber https://bookshop.org/a/111301/9781250369277The Wild Edge of Sorrow: Rituals of Renewal and the Sacred Work of Grief by Francis Wellerhttps://bookshop.org/a/111301/9781583949764https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?I'm on Your Side by Michael Franti What's for dinner?Pumpkin & Spinach Stuffed Tortillas Ingredients:Package of tortillasCan of pumpkin pureeOnionGround chicken, vegetarian ground “meat”, or beans - seasoned with salt, pepper, and cumin, and garlic powder Jalapeño Fresh spinachCheddar cheese (caramelized onion cheddar is great!) or Mexican blend Instructions: Preheat oven to 350 degrees F. Brown meat in skillet, season with salt pepper, garlic powder, and cumin. Add jalapeños to taste. Add fresh spinach, sauté until wilted. Assemble tortillas with a layer of pumpkin puree, cheddar cheese, and meat mixture. Roll tortilla, place in baking dish. Once you've rolled all your tortillas, sprinkle with another layer of cheese. Bake until golden brown. Enjoy! Cinnamon Sore Throat TeaIngredients:1 cinnamon stick (or ½ teaspoon ground cinnamon)1 cup water1 tablespoon honey1 tablespoon fresh lemon juice1 slice fresh ginger1 tea bag (chamomile or herbal)Instructions:In a small saucepan, bring the water to a gentle boil. Add the cinnamon stick and ginger slice, then reduce the heat to a simmer. Allow the mixture to simmer gently for 5–7 minutes so the cinnamon and ginger flavors infuse the water fully.Take the saucepan off the heat and discard the cinnamon stick and ginger slice to prevent bitterness while maintaining the infused flavor.If you choose to use a tea bag, steep it in the hot cinnamon water for 3–5 minutes until the tea develops a rich flavor.Stir in the honey and fresh lemon juice until fully dissolved.Pour your prepared cinnamon sore throat tea into a mug. Enjoy!Support the show

Hear tradition in motion. From soaring instrumental sets to modern folk songs with bite, this episode blends deep roots with forward momentum. Celtic music that knows where it came from—and where it's going on the Irish & Celtic Music Podcast #746  -  -  Subscribe now at CelticMusicPodcast.com! Aisling Drost Byrne, Brendan McCarthy, Conal O'Kane, Lane to the Glen, Sean Heely, Beth Patterson, Alex Sturbaum, Jen Midkiff, Possibly Irish, Sue Tillotson, Jim Cunningham, ISHNA, Countercurrent, Socks in the Frying Pan, The Crazy Rogues, Mick Craig, Julien Loko Irish Band, Irish Millie GET CELTIC MUSIC NEWS IN YOUR INBOX The Celtic Music Magazine is a quick and easy way to plug yourself into more great Celtic culture. Enjoy seven weekly news items with what's happening with Celtic music and culture online. Subscribe now and get 34 Celtic MP3s for Free. VOTE IN THE CELTIC TOP 20 FOR 2026 This is our way of finding the best songs and artists each year. You can vote for as many songs and tunes that inspire you in each episode. Your vote helps me create this year's Best Celtic music episode. You have just three weeks to vote this year. Vote Now! THIS WEEK IN CELTIC MUSIC 0:06 - Aisling Drost Byrne, Brendan McCarthy & Conal O'Kane "The Skylark's Ascension / Sonny Brogan's / The Connaughtman's Rambles" from JUMP OUT OF IT 4:06 - WELCOME 7:02 - Lane to the Glen "The Gráinne Mhaol : Malloy's Favourite (Barndance : Reel)" from Lane to the Glen 11:31 - Sean Heely and Beth Patterson "Tilg an Drumaire/The Flying Wheelchair/Throw the Drummer off the Boat" from Stir the Blood to Fire 15:13 - Alex Sturbaum "Soundcheck Set" from River Run Wide 20:05 - Jen Midkiff (she/her) "This Moment (between Good and Pretti)" from single 24:10 - FEEDBACK 27:33 - Possibly Irish "Mary Mack" from Voyage Home 30:45 - Sue Tillotson & Jim Cunningham "Haste to the Wedding / Hats off to Dodd / Christmas Day Ida Moarnin'" from Water Horse 34:01 - ISHNA "Cucanandy" from Slí Amach 39:49 - Countercurrent "I Am The Fox" from Flow 43:06 - THANKS 44:35 - Socks in the Frying Pan "Sweetest Friend" from Waiting for Inspiration 49:00 - The Crazy Rogues "Black 'n' Tans" from Advanced Roguery 51:56 - Mick Craig "An Baile I Mo Chori" from single 56:37 - Julien LOko Irish Band "Dead Reel" from single 59:37 - CLOSING 1:00:37 - Irish Millie "WASTED" from Between Then And Now 1:05:55 - CREDITS Support for this program comes from Cascadia Cross Border Law Group, Creating Transparent Borders for more than twenty five years, serving Alaska and the world. Find out more at   www.CascadiaLawAlaska.com Support for this program comes from Hank Woodward. Support for this program comes from Dr. Annie Lorkowski of Centennial Animal Hospital in Corona, California. Support for this program comes from International speaker, Joseph Dumond, teaching the ancient roots of the Gaelic people. Learn more about their origins at Sightedmoon.com The Irish & Celtic Music Podcast was produced by Marc Gunn, The Celtfather and our Patrons on Patreon. The show was edited by Mitchell Petersen with Graphics by Miranda Nelson Designs. Visit our website to follow the show. You'll find links to all of the artists played in this episode. Todd Wiley is the editor of the Celtic Music Magazine. Subscribe to get 34 Celtic MP3s for Free. Plus, you'll get 7 weekly news items about what's happening with Celtic music and culture online. Best of all, you will connect with your Celtic heritage. Please tell one friend about this podcast. Word of mouth is the absolute best way to support any creative endeavor. Climate change isn't happening because regular people failed. It's happening because a handful of billionaires got rich by wrecking the planet and buying politicians to protect their profits. Voting matters—but it's not enough. If elections alone fixed this, fossil fuel profits wouldn't still be breaking records. Real change happens every day. In how we travel. What we buy. Who we support. What we refuse to fund. Clean energy is already the cheapest power in history. Pollution is what costs us. We can't wait for bought politicians to save us. Every choice is a vote. Every dollar is pressure. And together, we outnumber them. Promote Celtic culture through music at http://celticmusicpodcast.com/. WELCOME THE IRISH & CELTIC MUSIC PODCAST * Helping you celebrate Celtic culture through music. I am Marc Gunn. I'm a Celtic musician and also host of Pub Songs & Stories. Every song has a story, every episode is a toast to Celtic and folk songwriters. Discover the stories behind the songs from the heart of the Celtic pub scene. This podcast is for fans of all kinds of Celtic music. We are here to build a diverse Celtic community and help the incredible artists who so generously share their music with you. If you hear music you love, please email the artists to let them know you heard them on the Irish & Celtic Music Podcast. These musicians are not part of some corporation. They are small indie groups that rely on people just like you to support their music so they can keep creating it. Please show your generosity. Buy a CD, Album Pin, Shirt, Digital Download, or join their community on Patreon. You can find a link to all of the artists in the shownotes, along with show times, when you visit our website at celticmusicpodcast.com. Email follow@bestcelticmusic to learn how to subscribe to the podcast and you will get a free music - only episode. Quick reminder. If you made a pledge for our recent Kickstarter. The campaign closed successfully. Surveys were sent out. There are still 22 people who haven't completed them. I'd like to get those taken care of as soon as possible. Please check your email. IRISH & CELTIC MUSIC PODFEST Join us Sunday, March 8, 2026, from 12 to 6 PM for the Irish & Celtic Music PodFest and Arts Market at The Lost Druid Brewery in Avondale Estates, Georgia. Spend the afternoon surrounded by live Celtic and folk music from Kinnfolk, The Muckers, May Will Bloom, and Marc Gunn. Grab a pint, enjoy the tunes, and share the energy of a Celtic gathering. While the music plays, explore our Arts Market filled with handmade crafts, art, and unique gifts from local creators. It's a celebration of music, creativity, and community — all in one place. Come for the songs. Stay for the spirit. We'll see you at The Lost Druid on March 8.

Big show today on the Carpool! Kicking it off with a recap of the Chicago auto show and spending time with Mama Knows Carseats. Kelly may have posted too many reels, but how could she not when there was so much content? It was a big auto show for parents as Britax became the first car seat company to ever reveal a new product at an auto show. Why aren't more carseat companies taking advantage of these shows? The good news is you'll be able to see plenty of them at the Car Mom Auto Show!  The other big story from over the weekend was, of course, the Super Bowl. The game itself was pretty boring, but Kelly and Lizz both enjoyed the halftime show. Plus, were there any standout commercials or was it all just 'meh'?  Lizz has some Low Lift Luxuries she's bringing to the table this week... literally. Kelly is getting ready to give up sugar for lent. Dare we say it will be her new micro-hobby? Then, Kelly and Lizz answer one of their most asked questions - how much does Lizz make?!?  Finally it is onto an interview with Madeline Custer, creator of the Moves app. She tells Kelly and Lizz the story behind the creation of the fitness app and how it has grown over the years. As a mom of three, how has becoming a mom changed how she approaches fitness? Plus, her lasagna sound recipe for Ditch the Drive-Thru that you could make tonight!  Get one mouth free with the Moves App when you use code 'CARPOOL' at movesapp.com. Follow Madeline on Instagram @madeline_moves Lasagna SoupIngredients¾ lb ground beef, cooked1 tbsp olive oil½ onion, finely diced1 red bell pepper, finely diced3 cloves garlic, minced1 tbsp Italian seasoningSalt and pepper, to taste2 cups marinara sauce4 cups (32 oz carton) low-sodium chicken broth¾ cup low-fat cottage cheese6 oz (about 7 sheets) lasagna noodles, dry, broken into bite-size pieces1 bag (6 oz) baby spinach, roughly chopped½ cup (2 oz) mozzarella cheese, shreddedOptional toppings:Fresh basilParmesan cheeseInstructions Base: In a heavy-bottom pot, warm the olive oil. Add the diced onion and red bell pepper and sauté until soft, about 5 minutes. Add the minced garlic, Italian seasoning, salt, and pepper, and sauté until fragrant, about 2 minutes. Meat: Add the cooked ground beef, marinara sauce, broth, and cottage cheese. Stir to combine and bring to a soft boil. Pasta: Add the broken lasagna pieces. Cook according to the lasagna package directions or until al dente, about 6–8 minutes. Spinach: Add the chopped spinach and cook until wilted, about 3 minutes. Assemble: Divide into 4 bowls and top each with about 2 tbsp (½ oz) mozzarella cheese. Garnish with fresh basil and/or parmesan if desired.

The head of the L.A. Summer Games will remain in charge, after being mentioned in the Epstein files. Correspondent Gethin Coolbaugh reports.

Kitchers and patchers report tomorrow! The boys celebrate the end of darkness by catching up on recent roster changes and asking the question: are they satisfied with the roster changes the Giants have made?On the cocktail side of things. today Ben is drinking a Passion Fruit Daiquiri #2 while Matthew is drinking a Cinnamon Toast Crunch Milk Punch. Recipes below.Passion Fruit Daiquiri #23/4 oz Demerara Rum3/4 oz White Rum1/2 oz of Passion Fruit Liqueur3/4 oz of Lime Juice1/2 oz of Simple SyrupCombine all ingredients in a shaker with ice. Shake until chilled. Strain into a coupe glass and garnish with an edible flower or whatever.Cinnamon Toast Crunch Milk Punch32 oz Whole Milk combined with 4 cups of Cinnamon Toast Crunch + 1/4 tsp ground cinnamon20 oz Bourbon1 oz Tuaca3 1/2 oz Cinnamon Syrup2 oz Rich Demerara Syrup6 1/2 oz Lemon Juice1/8 oz Fine Salt6 Dashes Angostura bittersStepsLet milk, cinnamon, and cereal soak for about 30-45 minutes. Mix well. Strain into a large bowl/container.Combine all other ingredients in a pitcher or bowl. Stir well.Pour cocktail ingredients slowly into the milk (not the other way around) while stirring.Let sit, untouched, for 45 minutes.First Strain (fast). Pour mixture through a fine mess strainer with a layer of cheesecloth into a clean container. (You'll have a cloudy liquid + curds in the strainer)Line a funnel with a coffee filter. Pour the strained liquid through slowly. This will take a lot of time. If you want to speed it up, you can set up 3 or four funnels and pour through each simultaneously. If you want crystal clear, you can run it through a clean filter one more time.Chill for at least 4-6 hours.Serve over a big rock with expressed orange peel or a slight dusting of cinnamon.

Rhubarb compote 100g castor sugar 250g rhubarb, chopped into 1cm pieces Zest and juice of 1 orange Splash of gin ( optional)Cook the sugar and orange zest and juice until the sugar has dissolved over medium heat. Add the rhubarb, cover with parchment and simmer gently until just cooked – really only a couple of minutes.Turn off and cool.Pastry 225g plain flour 100g butter 60g icing sugar 1 egg 1 egg yolkRub the flour, butter and sugar together until the mixture resembles fine crumbs ( do this in a food processor if you wish). Mix the egg and the yolk and add to make a dough. Wrap in cling and chill for an hour.Strawberry jam Lightly butter 2 tartlet tins and set oven to 180oc. Roll the pastry out until thin and cut out rounds to fit in the hole. Chop half the rhubarb and mix with an equal amount of jam. Spoon into the pastry and bake for 15 minutes. Cool and remove from tins. Serve with a dollop of the cream. Coconut custard cream 225 ml milk 2 egg yolks 75 g caster sugar 10 g plain flour, sieved 10g cornflour Simmer the milk. Whisk the egg yolks, sugar, cornflour and flour and then pour over milk. Whisk well and return to pan over low heat. Stir constantly until custard is thick. Pour into a bowl and cover surface with cling, cool and chill. 25g desiccated coconut 250ml double cream Spread the coconut onto a baking tray lined with parchment and cook in a 180oc oven for about 5 minutes or until golden. Cool. Whip the cream, fold in the cold custard and coconut.

Crispy chicken arms with hot sauce Cook time: 2 minutes Prep time: 45 minutes Serves: 2 12 plump free range chicken wings 1 cup red wine 6 tbsp soy sauce 2 cups Panko crumbs 5 tbsp poppy seeds 5 tbsp sunflower oil 1 cup flour 3 eggs, beaten with 1 tbsp water Salt and black pepper Mike's hot sauce 1 tbsp sunflower oil ½ red onion, diced 2 cloves garlic, minced 1 tbsp tomato paste ½ tsp ground cumin 1 tbsp smoked paprika 400gm diced tomatoes ¼ cup water 4 tbsp soft brown sugar 3 tsp Worcestershire sauce 2 tsp Dijon mustard 1 tsp salt & white pepper 3 fresh red chili, chopped seeds and all Preheat oven to 180*C (fan-forced). Separate the wings at the first joint. Set aside the first joint of the wings for making stock. Place the remaining plump wings into a pot with wine and soy sauce. Add just enough water to cover the chicken. Bring to the boil, reduce heat and simmer for 5 minutes. Drain, then place chicken wings in fridge to cool. In a large bowl, mix together the Panko crumbs, poppy seeds, oil, salt and pepper. Place flour and eggwash in two other separate bowls. remove skin from chicken and pass through flour, then eggwash, then poppy crumb. Place on a baking tray and bake for 25 minutes. Serve with hot sauce Mike's hot sauce Heat oil in a saucepan over medium heat. Add onion and cook until soft. Add garlic and cook for one minute. Reduce heat, add tomato paste, cumin and smoked paprika and stir. Add all remaining ingredients. Stir until combined, and cook until slightly thickened (approx. 10 minutes). Taste and adjust salt, pepper and hot sauce if necessary. Blitz until smooth. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Our world is full of light and dark. There are times when it feels like the darkness is threatening to overtake. One only needs to glance at the daily news to determine that humans are capable of unimaginable cruelty. It can be hard to believe in the power of love when so much hate persists. So what do we do? How do we hold onto hope and faith in humanity when the rage burns so intensely? This is a question we must all ponder for ourselves. Resistance can take many forms. As we sit by the fire, consider what your part is to play? What am I reading?The Fellowship librarians & Dragons by J. Pennerhttps://bookshop.org/a/111301/9781464248603Financial Feminist: Overcome the Patriarchy's Bullsh*t to Master Your Money and Build a Life You Love by Tori Dunlaphttps://bookshop.org/a/111301/9780063260269https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Brighter Day by Michael Franti What's for dinner? Lemon Ricotta Pasta w/ SpinachIngredients:1/2 lb pasta 1 cup whole-milk ricotta 8 oz fresh baby spinach, washed 1/3 cup grated Parmesan cheese, plus extra to serve1 unwaxed lemon, zest and juice3 lemon wedges, to serve (optional)1 Tbsp extra virgin olive oil, plus extra for drizzling1 garlic clove, grated or pressedsalt and black pepper, to tasteInstructions:In a large pot of boiling salted water, cook pasta according to package directions until al dente. In a medium bowl, combine ricotta, olive oil, parmesan cheese, garlic, lemon zest and juice. Season with 1/4 tsp of salt and a good pinch of pepper.Stir until well combined.In the last minute of the pasta's cooking time, reserve 1/2 cup of the cooking water, then and add spinach to the pot. Stir well and push the leaves down to submerge them in water. After 1 minute, drain and return pasta and spinach to the same pot.Add the ricotta sauce and part of the reserved cooking water. Stir well to evenly coat the pasta in the sauce, add more cooking water as needed.Serve immediately and garnish with grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil and lemon wedges if desired. Enjoy!https://theclevermeal.com/10-minute-lemon-ricotta-pasta-with-spinach/#recipePeanut Butter Chickpea Chocolate Chip CookiesIngredients:1 (15-ounce) can garbanzo beans, drained and rinsed2/3 cup creamy peanut butter stirred1/4 cup pure maple syrup1/2 tsp pure vanilla extract1 1/4 tsp baking powder1 pinch sea salt2/3 cup chocolate chipsInstructions:Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.Add all of the ingredients except the chocolate chips to a food processor and process until well-combined and a thick dough forms. Fold in the chocolate chips.Form round discs out of the dough and place on the prepared baking sheet.Bake in the preheated oven 8 to 12 minutes, depending on how soft or crispy you like your cookies.Allow cookies to cool at least 10 minutes before eating. Enjoy!Support the show

February looks a little different this year… because we are letting men take the mic.To kick off our February Men's Series, we are joined by actor, producer, veteran and content creator Mike Bless aka Michael Anthony. This conversation dives deep into dating, emotional healing, masculinity and the realities of modern relationships from a male perspective.We talk about how men process heartbreak, the role of honesty in dating, why communication looks different for men, and the idea that many men heal quietly instead of publicly. Mike opens up about accountability, emotional vulnerability, dating expectations and the importance of being honest about intentions early.Of course, we also get into power dynamics in relationships, monogamy vs honesty, the Atlanta dating scene, men wearing purses (yes, we went there), and why giving space in early dating might actually be healthy.This episode kicks off a full month of real conversations with men about love, growth, healing and relationships — and we are listening.Cocktail of the Week: The Leading ManIngredients2 oz bourbon 1 oz blood orange juice ½ oz simple or honey syrup 2 dashes Angostura bitters Orange peel garnishInstructionsAdd bourbon, blood orange juice, syrup and bitters to a mixing glass with ice.Stir for about 20–25 seconds until well chilled.Strain over a large ice cube in a rocks glass.Express the oils from an orange peel over the drink and drop it in.Sip, stare dramatically into the distance, and pretend you're the main character.

Every song in this episode comes from independent artists keeping Celtic music alive and growing. Turn it up, find a new favorite band, and help shape the future of the scene—right here on the Irish & Celtic Music Podcast #745  -  -  Subscribe now at CelticMusicPodcast.com! Tulua, Adrianna Ciccone, Ellen Gibling, The Druids Irish Folk Band, Poitin, Alex Sturbaum, Nick Metcalf, Zac Léger, Caitríona Lagan, Eddie Biggins, Aisling Drost Byrne, Brendan McCarthy, Conal O'Kane, Stephen MacDonald, Turf Fire Liars, Sean Heely, Beth Patterson, The Inland Seas, Julien Loko Irish Band, Shannon Heaton GET CELTIC MUSIC NEWS IN YOUR INBOX The Celtic Music Magazine is a quick and easy way to plug yourself into more great Celtic culture. Enjoy seven weekly news items with what's happening with Celtic music and culture online. Subscribe now and get 34 Celtic MP3s for Free. VOTE IN THE CELTIC TOP 20 FOR 2026 This is our way of finding the best songs and artists each year. You can vote for as many songs and tunes that inspire you in each episode. Your vote helps me create this year's Best Celtic music episode. You have just three weeks to vote this year. Vote Now! You can follow our playlist on YouTube to listen to those top voted tracks as they are added every 2 - 3 weeks. THIS WEEK IN CELTIC MUSIC 0:02 - Intro  -  Royal Lochnagar Distillery 0:11 - Tulua  "No Coming No Going" from No Coming No Going 6:16 - WELCOME 7:53 - Adrianna Ciccone & Ellen Gibling "The Golden Goose" from single 10:33 - The Druids Irish Folk Band "George & Pop" from The Starry Plough 14:51 - Poitin "Tired by Kids" from Simple Pleasures 18:53 - Alex Sturbaum "Frances Lee" from River Run Wide 24:31 - FEEDBACK 28:14 - Nick Metcalf music  "At the Gates (feat. Zac Léger & Caitríona Lagan)" from Out of the Ashes 32:12 - Eddie Biggins  "The Boston Burglar" from Fifteen from '20 35:26 - Aisling Drost Byrne, Brendan McCarthy & Conal O'Kane  "The Millbrae Mazurka / Francie Dearg's / Finbar Dwyer's Reel" from JUMP OUT OF IT 38:51 - Stephen MacDonald  "Chapter Nine  -  Moira, Please Wait" from The Legend of John Lally 41:26 - THANKS 43:03 - Turf Fire Liars "The Kings of Brooklyn" from Long Memories Short Fuses 47:14 - Sean Heely and Beth Patterson "Don't Tell Diarmaid/Losing the Bet to Maggie" from Stir the Blood to Fire 50:34 - The Inland Seas "Lover's Wreck" from Crown of Clover 54:34 - Julien LOko Irish Band "Clean Pease Strae" from Storms 56:59 - CLOSING 57:59 - Shannon Heaton  "Bow for Rama" from Perfect Maze 1:01:24 - CREDITS Support for this program comes from International speaker, Joseph Dumond, teaching the ancient roots of the Gaelic people. Learn more about their origins at Sightedmoon.com Support for this program comes from Cascadia Cross Border Law Group, Creating Transparent Borders for more than twenty five years, serving Alaska and the world. Find out more at   www.CascadiaLawAlaska.com Support for this program comes from Hank Woodward. Support for this program comes from Dr. Annie Lorkowski of Centennial Animal Hospital in Corona, California. The Irish & Celtic Music Podcast was produced by Marc Gunn, The Celtfather and our Patrons on Patreon. The show was edited by Mitchell Petersen with Graphics by Miranda Nelson Designs. Visit our website to follow the show. You'll find links to all of the artists played in this episode. Todd Wiley is the editor of the Celtic Music Magazine. Subscribe to get 34 Celtic MP3s for Free. Plus, you'll get 7 weekly news items about what's happening with Celtic music and culture online. Best of all, you will connect with your Celtic heritage. Please tell one friend about this podcast. Word of mouth is the absolute best way to support any creative endeavor. Finally, remember. Clean energy isn't just good for the planet, it's good for your wallet. Solar and wind are now the cheapest power sources in history. But too many politicians would rather protect billionaires than help working families save on their bills. Real change starts when we stop allowing the ultra - rich to write our energy policy and run our government. Let's choose affordable, renewable power. Clean energy means lower costs, more freedom, and a planet that can actually breathe. Promote Celtic culture through music at http://celticmusicpodcast.com/. WELCOME THE IRISH & CELTIC MUSIC PODCAST * Helping you celebrate Celtic culture through music. I'm Marc Gunn. I'm a Celtic musician, and I also host Pub Songs & Stories. I believe every song has a story, and every episode is a toast to the songwriters who keep Celtic and folk traditions alive. This podcast is for anyone who loves Celtic music in all its forms. Traditional. Modern. Folk. Fusion. We're here to build a welcoming and diverse Celtic community — and to support the incredible artists who generously share their music with you. If you hear a song that moves you, please take a moment to tell the artist. Send a message. Write an email. Let them know you discovered them on the Irish & Celtic Music Podcast. It truly makes a difference. These musicians aren't part of big corporations or major record labels. They're indie artists. Small bands. Real people making real music. They keep creating because listeners like you step forward to support them. If you're able, please show your generosity. Buy a CD. Grab an Album Pin or a shirt. Download an album. Or join their Patreon community. You'll find links to every artist in the show notes, along with show times and extra info, when you visit celticmusicpodcast.com. And if you'd like to subscribe to the podcast, just email follow@bestcelticmusic and I'll send you a free music - only episode to get you started. Now settle in, raise a glass, and let's get to the music.

主播：Meimei（中国）+ Maella（法国） 音乐：舌尖上的中国在日常生活中，我们常会遇到一些英文菜名让人摸不着头脑，甚至吓一跳。今天我们就来聊聊那些“听着吓人，吃起来却很香（sound terrifying but actually super delicious）”的中国菜！01. Literal Translations of Chinese Dish Names 直译菜名很多中国菜如果直译（literal translation），也就是逐字翻译（translate word by word），就会变得吓人又好笑。It can be totally different. 一起来看看这些有趣的例子吧！（1）夫妻肺片→ Husband and Wife's Lung Slices其实这就是steamed beef and ox offal (牛肉和牛杂) in chili sauce。跟“肺（lungs）”没什么关系。Offal：动物内脏Chili sauce：辣椒油它既说出了这道菜的做法“steamed（蒸）”，又说出了调料“chili sauce”和ingredients（食材），这确实和实际的菜品更贴切了。（2）皮蛋→ Century Egg“Century Egg”听起来有些令人疑惑，其实它就是经过长时间marinated（腌制的）egg。It's called century because it's preserved (被保存) for a long time. Century（世纪）这个词确实是such a funny way to exaggerate (夸张) the time。（3）狮子头→ Lion's Head它不是真狮子的头，而是大颗红烧猪肉丸（braised pork ball），因为它又大又圆，就像个狮子头一样，所以被叫做“狮子头”。它也可以清蒸（steam）或炖煮（stew）。（4）过桥米线→ Cross Bridge Rice Noodles这就有人会问了：Do you need to actually cross a bridge to eat it (过桥才能吃吗)？其实这道菜的背后有一个动人、浪漫（romantic）的故事：a wife used to cross a bridge to bring hot noodles to her husband, which is a long haul (路途遥远)，当这位妻子把米线送到的时候发现已经凉了。于是，这位妻子就开始熬鸡汤（make chicken broth），在熬鸡汤的时候，她发现把薄薄的肉片和米线放在里面居然可以一直保温（keep the food warm），因为上面有一层厚厚的油。现在过桥米线里面也会把各样的食材放进滚烫的汤里煮，the boiling soup is a must (沸腾的鸡汤是灵魂所在)!（5）佛跳墙→ Buddha Jumping Over the Wall传说（legend says）这道菜太香了，连佛都会跳墙来品尝（even Buddha jumps over a wall to eat it）！其实它里面是汇集了鲍鱼（abalone）、海参（sea cucumber）、干贝、冬笋、火腿等十几种食材（ingredients），慢炖而成，鲜美无比。It's kind of hard to say all the ingredients.（6）蚂蚁上树→ Ants Climbing a Tree主播Maelle表示：听到菜名就已经觉得痒痒的（itchy）了。It likes someone is tickling you (挠你).“蚂蚁上树”中的“蚂蚁”其实是“绞碎的猪肉馅（minced pork）”，“树”是“粉丝（vermicelli）”。It looks like little ants climbing on a tree. 很多菜的名字其实都是根据它的样子（based on the visual）命名的。It leaves a better impression (更加印象深刻)!（7）狗不理包子→ Dog Won't Care about This Bun一家老板的绰号（nick name）叫“狗子”，他忙到没空搭理人（so busy he didn't even care to talk to customers），店里卖得包子因此而得名。但是“狗不理包子”这个名字会让我们觉得it's not good that even the dog won't care about。这些“吓跑老外”的菜名，引起了广泛的讨论，中国的国家语言文字工作委员会（国家语委）出台了《公共服务领域英文译写规范》，就是为了让菜单翻译更准确、更友好，避免吓跑外国顾客。02. English Menu Vocabulary 英文菜单词汇Menus are a type of public service (公共服务). 餐厅的菜单需要外国人看得懂、敢点才行。看懂菜单其实不难，记住这几个关键词就够了：（1）Stir-fried 炒（2）Deep-fried 炸（3）Steamed 蒸（4）Braised 红烧（5）Grilled 烤（6）Pickled 腌掌握了这些，点菜时就能心中有数，不再被奇怪的名字误导啦！大家在看到奇怪的菜名时，先不要害怕，可以勇敢地试一试（be adventurous）——your taste buds (味蕾) will thank you. 欢迎大家留言告诉我们：What is your favorite dish with an interesting name? 你最喜欢哪一道名字有趣的菜？

Happy feast of St. Agatha of Sicily! On today’s show, Matt Swaim and Anna Mitchell welcome Mike Aquilina and Courtney Brown to discuss the heroic witness of this early Christian virgin and martyr. Other guests include Rita Heikenfeld with Bible Foods, Gary Michuta from Hands On Apologetics, and Dr. John Bergsma on preparing for Lent with Scripture. Plus news, weather, sports, and more… ***** Prayer of St. Clement of Alexandria May we all live in the peace that comes from You. May we journey towards Your city, sailing through the waters of sin untouched by the waves, borne tranquilly along by the Holy Spirit, Your Wisdom beyond all telling. Night and day until the last day of all, may our praises give You thanks, our thanksgiving praise You: You who alone are both Father and Son, Son and Father, the Son who is our Tutor and our Teacher, together with the Holy Spirit. Amen. ***** RECIPES FROM RITA: GRAIN-FREE POTATO CRUST QUICHE Ingredients 1-1/2 lbs baby “creamer” or Yukon gold potatoes (if using larger potatoes, peel and cut up)1-1/2 tablespoons salt for boiling potatoes, plus ¼ tsp for sprinkling8 slices bacon, chopped1/2 cup onion, diced1-1/2 cups cheese, shredded1-1/2 cups half and half, or equal parts whole milk and heavy cream5 eggs3/4 tsp salt1/2 tsp pepper1/4 tsp smoked or regular paprika (optional but good)Handful fresh greens, shredded (optional)Chives, to garnish, optional Instructions Preheat the oven to 400.Add potatoes and enough water to cover. Add 1-1/2 tablespoons salt. Bring to boil over high heat. Reduce heat and cook until tender, about 20-30 minutes, depending on size. Drain and set aside.While potatoes cook, set a 10-inch cast iron pan (or a heavy-bottomed, oven-safe pan) over medium heat and add bacon. Cook until bacon is crisp and leave fat in pan.Remove bacon and set aside.Add onions to fat and cook, stirring often, until golden. Remove onions to plate with bacon.Add potatoes to skillet in a single layer. Sprinkle with ¼ tsp salt.Use the bottom of a glass or measuring cup to press firmly into bottom and about 1 inch up the sides, closing gaps to form a complete crust.Whisk eggs. Add half and half, ½ tsp salt, pepper and paprika. Whisk to incorporate air into mixture.Stir in cheese, onion, greens, and most of the chopped bacon (set some aside for garnish). Pour into crust.Bake 25-30 minutes, or until filling is set and cooked.Let cool on rack 15 minutes. Garnish with bacon and parsley or chives, if desired. ***** Keith and Tami Kiser are online at readnarnia.org. Full list of guestsSee omnystudio.com/listener for privacy information.

Biblical marriage is a holy picture of Christ and His church, so don't awaken love before its time—guard it, honor it, and let God shape it His way. When we fill our minds with His Word, He renews us from the inside out, healing our past and teaching us to love with purity, faithfulness, and grace.Click the link below to view the Neuroplasticity Video.

Biblical marriage is a holy picture of Christ and His church, so don't awaken love before its time—guard it, honor it, and let God shape it His way. When we fill our minds with His Word, He renews us from the inside out, healing our past and teaching us to love with purity, faithfulness, and grace.Click the link below to view the Neuroplasticity Video.

'Traitors' star Colton Underwood joins the show. Over juice and breakfast burritos, Colton tells me his strategy coming into ‘Traitors' -- it's not being lowkey – and his reaction to some of his colorful castmates. Plus, he tells me his husband's reaction to his season of ‘The Bachelor' and how he looks back at a difficult period in his life. This episode was recorded at The Butcher's Daughter in West Hollywood, CA.  Want next week's episode now? Subscribe to Dinner's on Me PLUS. As a subscriber, not only do you get access to new episodes one week early, but you'll also be able to listen completely ad-free! Just click “Try Free” at the top of the Dinner's on Me show page on Apple Podcasts to start your free trial today. A Sony Music Entertainment & A Kid Named Beckett production. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The Lord gives each of us specific desires to pursue. How fun is that!

Is there some stir-craziness in the OHL? Knights have points in 7 of 8 as Jesse Nurmi and the goaltenders shine. Kyle Grimard and Mike Stubbs break it all down. Learn more about your ad choices. Visit megaphone.fm/adchoices

The Smart 7 is an award winning daily podcast, in association with METRO that gives you everything you need to know in 7 minutes, at 7am, 7 days a week...With over 20 million downloads and consistently charting, including as No. 1 News Podcast on Spotify, we're a trusted source for people every day and the Sunday 7 won a Gold Award as “Best Conversation Starter” in the International Signal Podcast Awards If you're enjoying it, please follow, share, or even post a review, it all helps...Today's episode includes the following guests:Professor Barbara Sahakian - Cambridge University, Senior Author of Menopause study Dr Sarah McKay - Neuroscientist and Science Communicator, she also runs Australia's Neuroscience Academy, Will Guyatt - The Smart 7's Tech Guru Constantinos Charalambous - Engineer, Imperial College LondonLiz Kendall MP - UK's Technology Secretary Alexandra Bell - Policy expert, and the CEO of the Bulletin of Atomic Scientists Professor Steve Fetter - Professor of Public Policy, and a former Dean of the University of Maryland Britney Schmidt - Polar Scientist Doctor Peter Davis - Physical Oceanographer at the British Antarctic Survey Dan Fagin - Pulitzer Prize winning journalist who teaches science journalism at New York UniversityContact us over @TheSmart7pod or visit www.thesmart7.com or find out more at www.metro.co.uk Presented by Ciara Revins, written by Liam Thompson, researched by Lucie Lewis and produced by Daft Doris. Hosted on Acast. See acast.com/privacy for more information.

Hello and welcome to Handgun Radio! I'm NOT your host Ryan Michad, This is  Weerd Beard from the wild woods of West Morocco, I'm Joined by my Crew, and this is your home for all the news, information and discussion in the handgunning world!   This week, we talk hand Cannons and pea Shooters   So, guys, how was your week?   Week in Review:   Drink Segment: (I got nothing,  David?) Stromboli Ingredients 1 ¾ cups lukewarm water 1 tablespoon granulated sugar 2 1/4 teaspoons or one packet active dry yeast 6 cups King Arthur Unbleached All-Purpose Flour 1 tablespoon table salt 1 large egg 1 tablespoon water Recipe Weigh or measure the flour and add to the mixing bowl with the sugar and salt. Stir a pinch of sugar and the yeast into the warm water. Once it starts bubbling, add to the other ingredients in the mixer. Let run until the dough cleans the sides of the bowl. Turn out onto a floured surface and knead by hand until the dough is smooth and supple. Place in an oiled bowl, turning once to coat all sides. Cover with a damp towel and let sit until doubled in size. 1 to 2 hours. Punch the dough down, and let rise again. For about half the time as the previous rise. Divide dough in half and roll out into rectangle. Lightly coat the surface with olive oil, avoiding the edges. Add sauce, meats, cheeses, and any other toppings desired. Roll the dough by the long edge, pinch the ends, and fold the ends under. Cover with a damp towel and let rise for 45 to 60 minutes. Whisk together the egg and water for the glaze. Slash the tops of the Stromboli, then brush the tops with the egg and water mixture. Preheat oven to 450F. Bake for 15 minutes. Turn the temperature down to 400F and bake another 15 minutes, or until the crust is golden brown. Allow the Stromboli to cool for 10-15 minutes, then slice and serve.   Main Topic:  Hand Cannons and Pea Shooters   Hand Cannons: S&W X Frame Remington Rolling Block .50 50 Reing Ruger Super Redhawk Magnum Research BFR Magnum Research Lone Eagle .44 Magnum and .50 AE Desert Eagle Colt Schofield S&W Model 29 .600 Nitro Revolver Howda Pistols Springfield Armory Single-Shot System Colt Walker Bond Arms Cyclops   Pea Shooters: NAA Mini Revolver S&W Escort Beretta Bobcat Rossi Garrucha .22 Short Revolvers Astra 2000 in .22 Short or .25 ACP .25 ACP .32 S&W Short Parlor guns, many in .22 BB and CB rimfire Liliput 4.25mm Kolibri 2mm   Wrap Up: Don't forget to shop Brownells using our affiliate link! Head to firearmsradio.net and click the affiliate link in the upper right hand corner! Be sure to go like Handgun Radio on facebook and share it with your friends! Leave us a review on iTunes! Check out VZ Grips!  Listen to all the great shows on the Firearms Radio Network! Check out the Patriot Patch Company!! www.patriotpatch.co   Weerd where can people find you? Assorted Calibers Podcast,  Weer'd World   Ryan Wild woods of central Maine Weekly on Handgun Radio   Oddball gunscarstech.com Assorted Calibers Podcast ACP and HGR Facebook Play screechingtires.wav   David Blue Collar Prepping Brena Bock Author Page David Bock Author Page Team And More Claus of War: Santa's Battle Chronicles Xander: Assorted Calibers Podcast Here so Ryan doesn't do a bad impression of me   Until next week, have fun & safe shooting!  

Imbolc has arrived! Even if you're buried under snow right now, spring is undoubtedly working its magic underground. This is a perfect time to tend to the corners in your life that have gotten out of hand over the winter. Save the big house cleansing for spring, in this moment, it's the smaller spaces that call for your attention. Perhaps you have a closet that desperately needs organizing, a desk overflowing with papers, an altar gathering dust, or a pile of craft supplies threatening to take over an entire room. Look for the space that's feeling cluttered or stagnant. If you find that this corner is draining your energy, take this opportunity to tend to it. When the energy inside our homes is restored, we are much better equipped to meet life's needs outside our door. A little tending goes a long way. What am I reading?The Witching moon Manor by Stacy Sivinskihttps://bookshop.org/a/111301/9781668058411The Green Wiccan spell Book by Silja Sil-yahttps://bookshop.org/a/111301/9781782497851https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Raised by Wolves by The Interrupters  What's for dinner?Mediterranean Chickpea Soup2 tablespoons olive oil1 onion1 carrot1 rib celery 1 leek optional2 cloves garlic2 tablespoon tomato paste½ teaspoon dried rosemary or 1 tsp dried oregano4 cups vegetable broth or more to taste2 15 oz cans chickpeas 1½ pounds potatoes peeled and diced 1 15 oz can crushed tomatoes ¾ teaspoon salt or to taste + red pepper flakes and black pepper to taste4 tablespoons grated parmesan or crumbled feta - optionalInstructions:Chop 1 onion, 1 carrot, 1 rib celery, and 2 cloves garlic.Sauté them in a large pot or Dutch oven with 1 leek in 2 tablespoons extra virgin olive oil oil for 5–10 minutes until soft.Stir in 2 tablespoon tomato paste and ½ teaspoon dried rosemary. Cook 1 minute to coat the vegetables and deepen flavor.Add 4 cups vegetable broth, 2 cans chickpeas, 1½ pounds potatoes and 1 can crushed tomatoes. Season with ¾ teaspoon salt, pepper, and red pepper flakes. Simmer 20–30 minutes, until the potatoes are tender.Serve with crusty bread or cooked grains. For extra flavor, top each bowl with grated parmesan or crumbled feta before serving.Chickpea Brownies2 cans (15 oz each) chickpeas, drained & rinsed1½ cups peanut butter (or other nut/seed butter)⅔ cup pure maple syrup6 tbsp unsweetened cocoa powder4 tsp vanilla extract½ tsp baking powder + 1 tspbaking soda6 tbsp milk of choice1 cup chocolate chips (plus extra for topping)InstructionsPreheat oven to 350°F (175°C). Line 8×8 or 9×9 pan with parchment.Blend chickpeas, peanut butter, maple syrup, milk, and vanilla until silky smooth (2-3 minutes).Add cocoa, baking powder, and baking soda; blend 45-60 seconds.Fold in chocolate chips by hand. Pour into pan, smooth, and top with extra chips.Bake 30-35 minutes; edges set, center slightly soft. Cool completely before slicing.https://wholesomeforks.com/double-fudge-chickpea-brownies-protein-packed-fudgy-af/print/943/Support the show

Special Guest Alex Pavlovic joins our ruffians to discuss the Harrison Bader signing, the Kai Wei Teng trade, and the otherwise underwhelming off season for the San Francisco Giants.On the cocktail side of things, today Ben is drinking an Astral Plane while Matthew is drinking El Primo. Recipes below. Alex is eschewing a cocktail this time around, but his recipe from his last time on the show is also listed below.Astral Plane2 oz Gin1/2 oz Elderflower liqueur1/2 oz Creme de Violette3/4 oz Lemon juice1 tsp Edible glitter bittersCombine gin, elderflower liqueur, creme de violette and glitter bitters in a shaker with ice. Strain into a stemmed cocktail glass.El Primo2 oz Blanco Tequila1/4 oz Absinthe1 oz Lime Juice1 oz Spiced Agave Syrup1 Dash Orange BittersTo make the syrup: Add 4 parts Agave Nectar to 3 parts water in a saucepan and bring to a simmer while stirring to combine. Remove from heat and add two cinnamon sticks, 5 cloves and 1 star anise. Let steep until cool. Remove spices and store in an airtight container.To make the cocktail: Shake all ingredients with ice until well-chilled. Double strain into a chilled coupe glass. Garnish with a lime wheel or cinnamon stick.Old Cenote (via Alex Pavlovic)2 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.

The first month of the year is done! Let's talk about being a fan of stuff. Then what are the trends are coming up in 2026!

Today's QOTD: When have you caused a scene or a public stir?

After our last few themed episodes we're now back to our regular format – talking two bottles, a book, a bar and a very special guest… Our first product is Jin Jin – an enzymatic cordial. Chivas Regal Crystalgold. Equally intriguing, in a very different way is Chivas Regal Crystalgold, the first clear spirit from Chivas Regal… With a nod to Dry January our book tells you everything you could want to know about lighter drinking. It's Low Alcohol Cocktails – New Frontiers in Mixology by Diego Ferrari. And to warm up on a cold winter's evening we headed to The Winter Chalet at Rosewood London. Finally, our guest is Katie Rouse, co-owner of Couch in Birmingham, who joins us to talk about the bar's Couch Surf programme.What we're mixing:Horse's Neck With A Kick40ml cognac120ml ginger ale5 dashes of Angostura bitterslong strip of lemon peelMethod:Chill glasses and fill with ice. Add the cognac then top with ginger ale, add Angostura bitters. Stir gently to combine. Garnish with a long strip of lemon wound in and over the top of the glass.Links to bars mentioned in this episode:Couch StirchleyChivas Regal CrystalgoldLow Alcohol Cocktails – New Frontiers in Mixology – by Diego FerrariJin JinThe Chalet at Rosewood LondonThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

Craig Carton and Chris McMonigle unload on another chaotic day in New York sports. The Giants take heat for organizational decisions, the Jets once again find themselves in dysfunction, and the Knicks fuel major speculation around their next big move. Classic Carton Show debate, loud opinions, New York edge, and zero patience for excuses.

Ben once again published the wrong file yesterday. Matthew & Bob are having an emergency meeting to discuss. In the meantime here's the actual episode we recorded!It's like they don't like what we have or something. The brothers ponder the lack of trades and the news that it's not for a lack of trying. Then Matthew gives a quiz and accuses Ben of failing it. For the record here is Ben's recollection of how he did on the quiz:#1: Correct, because even though I said the wrong answer I knew what the right answer was but didn't want to say it. I also get credit for getting question 1-B right. So at this point I had a score of 200%#2: Wrong, but because I was at 200%, I'm still at %100.#3: Correct. %150#4: Correct. I'm not sure what the percentage is now, but I'm still acing this test.#5: Wrong. No one gets this one right. Stupid question.#6: Correct. I'm killing it.#7: Correct. I'm a stud.#8: Wrong. I don't want the listeners to feel bad, so I answer another incorrectly. Also, I didn't know the answer.#9: Correct. We cheated on this one because Matthew thought I was doing poorly, because he doesn't listen.#10: Correct.#11: Correct.#12: Wrong. Enrique Pequeno should have been the answer.#13: Correct.#14: Wrong.On the cocktail side of things Matthew is drinking a Final Ward while Ben is drinking a Tribute. Recipes below.Final Ward3/4 oz Rye Whiskey3/4 oz Maraschino Liqueur3/4 oz Lemon Juice3/4 oz Green ChartreuseShake all ingredients until well-chilled. Double strain into a chilled coupe glass.Tribute1/2 oz Cognac1 tsp Creme de Violette3 1/2 oz Brut champagne/sparkling wineSpray or rinse a chilled flute glass with the creme de violette. Stir the congac with ice and strain into the flute. Top with the sparkling wine.

In this Best-of Summer Series of Healthy Her, host Amelia Phillips and world renown exercise physiologist Dr Stacy Sims dives into targeted nutrition for the holy grail, which is nutrition to lose bodyfat but build muscle strength. So often when people go on a fat loss mission, they can accidentally lose muscle at the same time. It does not have to be this way. They also discuss the confusing topic of whether prolonged overnight fasts are helpful or harmful for women and why. Dr Stacy will be touring Australia with Sarah Grynberg, find out more here: https://fane.com.au/taking-the-stage-dr-stacy-sims-and-sarah-grynberg-announce-new-australian-tour-dates/ Dr Stacy Instagram: https://www.instagram.com/drstacysims/ Sign up to Dr Stacys Newsletter: https://www.drstacysims.com/generic_optin Dr Stacy's protein coffee recipe: Scroll down. About the guest: Dr Stacy Sims is a world-renowned exercise physiologist, nutrition scientist, and speaker who specialises in female-specific training, performance, and hormonal health (she was recently on the Mel Robbins Podcast). She completed her postdoctoral research at Stanford University, focusing on sex differences in environmental and nutritional physiology. She has over 20 years of experience helping women optimise fitness, recovery, and longevity, and is the author of ROAR and Game Changers, books that empower women to train smarter. Stacy is recognised internationally for translating complex science into practical strategies for women of all ages, She has almost 1 million followers on instagram and a very popular educational newsletter. About the host: Amelia Phillips is an exercise scientist, nutritionist, and published researcher (BSc, MNut) with a career spanning 26 years in health. She is the co-founder of Vitality360, a functional health platform that helps people gain deep insights into their health and make targeted changes for lasting vitality.A respected media presenter, Amelia has been featured on Channel 9’s hit show Do You Want to Live Forever? and is dedicated to helping people build a life of energy, connection, and purpose at any age or stage of life.Instagram: @_amelia_phillipsHave a question? Email: ap@ameliaphillips.com.auFind out more at: www.ameliaphillips.com.auDiscover Vitality360: https://v360.health Dr. Stacy Sims Protein Coffee Recipe Ingredients: 8–10 oz freshly brewed coffee (can be hot or cold; espresso + milk is also popular) 1 scoop (25–30 g) complete protein powder (whey isolate or a well-formulated plant-based blend with all essential amino acids, especially leucine) Optional add-ins for enhanced benefits: 1 tsp MCT oil or grass-fed ghee (brain fuel and satiety) A pinch (¼ tsp) Ceylon cinnamon (blood sugar support) A dash of Himalayan (pink) salt (hydration and adrenal support) Optional: unsweetened almond or oat milk for creaminess For cold or grab-and-go versions: Stir or blend protein powder with cold milk (or plant-based milk), then add a double shot of espresso. Chill overnight for a ready-made drink Method: Brew your coffee. Combine coffee with protein powder (and optional ingredients) in a blender—blending ensures smooth texture and better absorption . Blend until frothy and well-mixed. Enjoy within 30–60 minutes of waking—it aligns with natural cortisol rhythms, helping stabilize energy and support muscle protein synthesis . Why This Recipe Works for Women Sustainable energy + less crash: Combining protein with caffeine helps blunt cortisol spikes and prevents those shaky jittery responses we often get from coffee alone . Muscle preservation + training support: Leucine-rich protein early in the day supports muscle recovery and metabolism—especially important for active women or those navigating hormonal transitions . Hormone-friendly routine: Enjoying protein coffee as soon as you wake sets a physiological tone of “fed and safe,” which can improve energy, reduce cravings, and enhance mood—less fatigue, more focus. CREDITSHost: Amelia Phillips Guest: Dr Stacy Sims Audio Producer: Darren RothMusic: Matt Nicholich Production Partner: Nova Entertainment Pty Ltd Healthy Her acknowledges the Traditional Owners of the Land we have recorded this podcast on, the Gadigal people of the Eora Nation. We pay our respects to their Elders past and present and extend that respect to all Aboriginal and Torres Strait Islander cultures. See omnystudio.com/listener for privacy information See omnystudio.com/listener for privacy information.

The Year of the Snake is coming to a close. This is the perfect time to shed that outgrown skin. We must let go of the old, heavy energy holding us back if we're going to meet the fast-moving energy that the Year of the Horse is bound to bring. One of the greatest drains on our energy comes from comparing ourselves to others. Every time we measure our worth against someone else, we snuff out our own light. It's time to stop worrying about what they're doing and start taking an interest in your own life. When this happens, the temptation to compare becomes a lot less enticing. Let the shedding begin! What am I reading?The Witch's Daughter by Paula Brackston https://bookshop.org/a/111301/9781250004086Be More Owl: Life Lessons from our Feathered Friends by Alison Davieshttps://bookshop.org/a/111301/9781837834068https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Violet by Hole What's for dinner? Fiber Fueled Sweet Potato Ingredients:Baked sweet potatoProtein of choice - plant based “meat”, grind chicken/beef, shredded rotisserie chicken, fried egg, beans Cheese of choiceGreen Veggie of choice: broccoli, kale, spinach, Swiss chard etc.Red/orange/yellow veggie: bell peppers, tomatoes, cornToppings: guacamole, salsa, hummus, crunchy chili oil, Greek yogurt, sour cream Fermented add-on: kimchi, pickles, sauerkraut, pickled beets/carrots/onions Fresh herbs of choice Instructions: Preheat oven to 400 degrees F. Bake sweet potato until fork tender. Load potato up with all the ingredients you love. Dig in! Go-to Coffee Cake Ingredients:1 cup butter2/3 cup sugar 1 cup buttermilk4 eggs2 teaspoons vanilla3 cups all-purpose flour 2 teaspoons baking powder1/4 tsp baking soda1 teaspoon salt Topping:4 tablespoons brown sugar2 tsp cinnamon Instructions: Preheat oven to 350 f. Grease a 9x13 baking dish. Beat softened butter for several minutes with hand mixer or stand mixer. Add sugar, beat for a couple more minutes. Add eggs, one at a time, mix until incorporated. Add vanilla, mix. Stir dry ingredients together in separate bowl. Add flour and buttermilk in stages to the butter mixture, switching between the two until incorporated. Do not over mix. Pour into prepared baking dish. Sprinkle top with brown sugar and cinnamon. Bake until a toothpick inserted into the center comes out clean. Enjoy! Support the show

Check out our upcoming tour dates in February at https://www.drunkblackhistory.com/upcoming-shows! We'll be hosting shows in Philly, LA, Boston, Austin, Brooklyn, and more!   Don't forget to follow us on Instagram at officialdrunkblackhistory!Host Brandon (@frodo_blackins) is joined by Hippin Hops Brewpub and Oyster Bar owner, LaMont Russell to discuss the career and legacy of comedian/actor Bernie Mac. They talk about LaMont's experience as a business owner, LaMont growing up in Chicago, and why Bernie Mac is considered one of the best comedians to ever do it. DBH Links:- https://www.instagram.com/officialdrunkblackhistory- https://www.drunkblackhistory.com/ - https://www.youtube.com/@drunkblackhistory- https://www.teepublic.com/t-shirt/16706941-dbh-logoGuest:LaMont RussellHosts:Brandon CollinsThe King of Comedy Cocktail RecipeIngredients 2 oz rye whiskey (or bonded bourbon if you want it rounder) ½ oz Averna or other amaro (for depth and hard-earned wisdom) ¼ oz honey syrup (1:1 honey + warm water) 2 dashes Angostura bitters 1 dash orange bitters Orange peel (expressed) Instructions1. Add whiskey, amaro, honey syrup, and bitters to a mixing glass with ice.2. Stir until well chilled and properly diluted (about 20–25 seconds).3. Strain into a rocks glass over a large cube.4. Express an orange peel over the drink, rim the glass, and discard or drop in.Sponsors:NuNormHereSay.Live"Drunk Black History" is a production of Casa de Collins LLC.

We talk about grace a lot — but do we actually understand it? For many of us, grace feels like the doorway into faith … yet something we quietly try to “maintain” through our own effort. What if God never intended you to earn what He freely gives?In today's episode, writer and Bible teacher Kristel Acevedo joins Meredith Brock and Kaley Olson for a deeply clarifying conversation about the kind of grace Scripture describes — the grace that saves us and keeps us. Through biblical teaching, real-life stories, and practical wisdom, Kristel helps us see why striving leaves us exhausted, how sanctification actually works, and why resting in God's unshakable love is the starting place for real spiritual transformation.If you're tired of trying to be “good enough,” wrestling with shame, or wondering whether you've used up all of God's patience, this episode will breathe fresh hope into your heart. Grace isn't a one-time gift. It's the ongoing work of God in you — today, tomorrow, and every day after.You'll learn:What Scripture means when it says we are saved by grace — and why that same grace is what transforms us daily.The difference between working for God's acceptance and living from your secure identity in Christ.How sanctification really happens, and why slowing down helps us recognize the Holy Spirit's work in us.Why sharing grace with others matters, and how God can use your life to draw people to Himself.Resources From This Episode:When life feels uncertain, God's promises are not. Stir up your faith with the 40 Days Through the New Testament study, and help even more women access biblical Truth through daily studies, podcasts, and encouraging resources. Give to Proverbs 31 Ministries today, and get a copy of this brand-new study guide as our thanks. Connect with Kristel Acevedo by following her on Instagram for biblical encouragement and practical teaching. Explore more of her work at KristelAcevedo.com, and make sure to check out her newest Bible study, A Way in the Wilderness.Discover the Every Woman's Bible. This is a study Bible created by over 100 women scholars, writers, and contributors from around the world. It is packed with notes and devotionals offering cultural, historical, and literary insight. Learn more at EveryWomansBible.com.Click here to download a transcript of this episodeWant More on This Topic? Listen to “Are We Missing Jesus as We Work for Jesus?” with Gloria Umanah on The Proverbs 31 Ministries Podcast.

Episode 159 of the Truth About Vintage Amps: Beans, two-prong ASMR, peeling diodes (and faceplates) and more!  Thank our sponsors: Grez Guitars; Emerald City Guitars and Amplified Parts. And honarary mention to Rancho Gordo beans. Some of the topics discussed this week: 1:32 Rancho Gordo beans in the WSJ, corn sticks 8:13 What's on Skip's bench: All the early Fender Princetons; a baffler! 11:20 Our sponsors: and (unofficially) Rancho Gordo beans 15:15: What should I do with this extra Bell Sound 2122-C hi-fi amp?; hear the TAVA All-Stars: Bob Armstong, Keith Cary, Charles Batey, Leff Jeffries (YouTube link, audio only) 25:20 How can I remove and save my tube chart when I replace the baffle? 30:09 Comparing a 5F2A kit schematic to the original; cargamanto beans (see below) 40:34 What does Skip always replace? Sello Rojo coffee; Lustre Craft pots 47:48 A Tweed Vibrolux with rusty faceplate; WEST amps transformers? 55:48 A broken, yet soothing two-prong plug question; Stephen King's 'It' 1:01:57 Are the diodes in my Premier B-220 Custom Bass amp okay? Can Switchcraft jacks go bad? 1:10:50 Real death caps; Fantastic Fungi 1:13:05 Kraft dinner; replacement transformers for 50-watt Rickenbackers; WD-40 for joint pain 1:19:28 Homemade (mostly) pizza hacks   Danny G's carmanto bean recipe INGREDIENTS: 1 can cargamanto beans rinsed and drained avocado oil in the pan 1⁄4 green pepper chopped 1⁄2 yellow onion diced 2 garlic cloves minced 1 can El Pato hot tomato sauce 1⁄2 tsp. cumin 1⁄2 tsp. paprika salt & pepper to taste Heat oil in the pan Add pepper, onion, garlic Saute for about 5 minutes until softened Stir in the beans, El Pato, cumin, paprika Season with salt and pepper Add 1 cup water or broth Bring to a boil then reduce to simmer Reduce for about 10-15 minutes stirring occasionally to preferred consistency Serve over rice with some avocado or sour cream This is great as is, but carnivores may want to add some meat. Living in the Polish neighborhood that I do, I first sliced up and browned some fresh made Kielbasa from the local smokery and put it aside before softening the veggies in the fond, then adding it back again during the simmering process. Multicultural chef's kiss. - Danny Want amp tech Skip Simmons' advice on your DIY guitar amp projects? Want to share your top secret family recipe? Need relationship advice? Join us by sending your voice memo or written questions to podcast@fretboardjournal.com! Include a photo, too. Hosted by amp tech Skip Simmons and co-hosted/produced by Jason Verlinde of the Fretboard Journal. 

There's a chill in the air on this midwinter day — and a warm, mouth-watering aroma wafting from the kitchen. That's right: the Lutheran Ladies are brewing up savory pots of soup in an all-new Iron Ladle Challenge! Erin leads off with a Finnish salmon soup (lohikeitto) that leaves her co-hosts drooling. Rachel then shares a trio of seasonally appropriate soups: seafood chowder for holiday decadence, “feel-better soup” for post-holiday recovery, and curried butternut soup (AKA sunshine soup) for midwinter malaise. Finally, Sarah shares her foolproof formula for improving the perfect, healthful (Instant Pot) soup every time. Finnish Salmon Soup (Lohikeitto) (From Erin) Serves 4-6 Ingredients: 1# salmon fillet 2T butter 1 large leek, sliced .25# mushrooms, thinly sliced 8 cups chicken stock or bone broth, divided 1 jar clam juice .5# russet potatoes, peeled and diced 1 lg carrot, sliced 1t whole allspice Fish sauce for salt .5# bag frozen kale (or 1 large bunch of fresh kale) (spinach is too delicate) 10g fresh dill, finely chopped, divided 4-8 tablespoons heavy cream Instructions: Heat 4 cups of stock and gently poach the salmon fillets until just cooked. Remove the salmon to a plate and reserve the salmon broth. When fillets are cool cool, remove and discard the skin. Meanwhile, melt butter in a soup pot and saute the leeks and mushrooms for ~10 minutes. Add all of the stock (4 c from salmon and 4 c remaining) to the pan with the leeks and mushrooms, along with the potatoes, carrots, allspice, and half of the fresh dill. Cook for 10 minutes, or until the potatoes are just tender. Add the kale and return to a simmer. Stir in a couple of dashes of fish sauce for salt (less than 1 teaspoon). Add the salmon pieces to the soup and gently heat until warmed through, just a few minutes.  Add cream, the remaining dill, and salt and pepper to taste. If Freezing (you will use less stock initially) Heat 4 c stock and gently poach the salmon fillets until just cooked. Remove the salmon to a plate and reserve the salmon broth. When fillets are cool cool, remove and discard the skin. Meanwhile, melt butter in a soup pot and saute the leeks and mushrooms for ~10 minutes. Add the 4 c salmon broth to the pot with the leeks and mushrooms, along with the potatoes, carrots, and allspice. Cook for 10 minutes, or until the potatoes are just tender. Add a couple of dashes of fish sauce (less than 1 teaspoon). Strain the vegetables, reserving broth until cool. Divide among 4 freezer containers: Poached salmon Frozen kale and dill. 2oz clam juice/container Vegetables (kale, mushrooms, potatoes, carrots Broth (start with ¾ cup, and distribute the remaining) To serve, heat on the stove until hot, adding a 1 cup container of bone broth to fill out the rest of the broth. While soup is reheating, put a small puddle of cream (1-2 tablespoons) in soup bowl and slowly add hot soup. Seafood Chowder (From Rachel) HT Cari Haan Saute together over medium heat for approx 5 minutes: 1 stick of butter 1/2 onion - diced 1 tsp garlic salt or powder 1/2 tsp thyme Mix in: 1/2 cup flour 1 cup half 'n' half 2 cups milk 4 oz (half block) of cream cheese (softened in microwave) 1 can cream of potato soup 1/2 tsp black pepper 8 oz. can of minced clams (with juice) 8 oz can of tiny shrimp (with juice) 16 oz of flaked crab broken up in desired sized pieces (I use the artificial crab meat) 16 oz of frozen salad-sized (extra small) shrimp (May add milk as needed for desired consistency . . . will need to do this when heating leftovers) Heat until hot throughout. Serve with oyster crackers and shredded Cheddar cheese. Note: May substitute or add additional seafood as desired. The more you put in, the tastier it gets. :) Rachel's Feel Better Soup Note: quantities are approximate. I rarely measure anything for this recipe. Saute in 2 T olive oil: 1 lb. diced chicken 1 c diced celery 1 c diced carrots Cook until chicken is browned and vegetables are beginning to soften. Add 2-4 cups chopped cabbage and/or kale. Cook lightly. Add 4-6 cups chicken broth or an equivalent combo of bullion and water. Add salt, thyme, and turmeric to taste. Add starch of your choice: barley, rice, or noodles. Cook through. Serve with warm tortillas or crusty bread. Curried Butternut Squash Soup (From Rachel) Halve, remove seeds, and oven roast one butternut squash, upside down in a little water. (350 oven for about an hour or until soft throughout) Cool slightly, then use a tablespoon to remove squash from peels Use blender, immersion blender, or foley mill to puree squash In saucepan, combine squash puree with chicken broth (approx. 2 cups), 1 can unsweetened coconut milk, and 1-2 cubes of Golden Curry flavor. Cook over medium heat until all ingredients are blended and soup is hot. Do not boil. Non-curry option: Use whole milk instead of coconut milk, and flavor with salt, pepper, onion powder, garlic powder, or other favorite seasoning. Sarah's Instant Pot Soup Formula Single serving 4(ish)oz meat (beef, chicken, salmon, etc) 8oz baby carrots 4oz green beans or peas (or other legume) 50g cabbage (or a handful lol) 2oz butternut squash 1 Tbs olive oil 1 cup water 2 tsp Celtic gray salt (or to taste) black pepper Brown meat (not necessary with fish) in olive oil. Place all ingredients in Instant Pot. Steam for 0 minutes (will vary by IP make/model) Instant pressure release. Connect with the Lutheran Ladies on social media in The Lutheran Ladies' Lounge Facebook discussion group (facebook.com/groups/LutheranLadiesLounge) and on Instagram @lutheranladieslounge. Follow Sarah (@hymnnerd), Rachel (@rachbomberger), and Erin (@erinaltered) on Instagram! Sign up for the Lutheran Ladies' Lounge monthly e-newsletter here, and email the Ladies at lutheranladies@kfuo.org.

Our first trip of the year took us to Milan for the launch of Coqtail magazine's winter edition (grazie mille for the invite Penelope and Chiara). Which gave us just enough time to soak up the atmosphere and revel in that famous Italian hospitality in four very distinct bars.First up, Camparino in Galleria, not only a symbol of the aperitivo but also the history of art and culture in Milan; then we headed to 1930, once a speakeasy, now open to discerning drinkers with an appetite for creative culinary cocktails; on the hotel bar front, we were thrilled to experience the magic of the Maestro Salvatore Calabrese at his latest collaboration with the Rocco Forte group at The Carlton hotel and lastly, we headed to Moebius Milano to find out why, not only was it the highest climber in this year's 50 Best Bars list at No. 7, but also the proud owner of a coveted Pin from The Pinnacle Guide as well as Michelin Star.But as well as visiting the bars, we talk to the people behind them, so this is a longer episode than usual but with inspiring chat from Salvatore Calabrese, Benjamin Cavagna, Lorenzo Querci & Tommaso Cecca, we hope you won't mind.What we're mixing:Negroni Sbagliato30ml Campari30ml sweet vermouth60ml dry proseccoMethod:Chill glasses and fill with ice. Add the Campari and sweet vermouth then top with prosecco. Stir gently to combine. Garnish with an orange slice nestled in the side of the glass..Links to bars mentioned in this episode:1930Camparino The Carlton Bar at The Carlton HotelMoebius MilanoThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

In this year-end special of Add Passion and Stir, host Debbie Shore revisits 2025 conversations colliding with today's headlines: Trump administration's $10B freeze on childcare/social welfare funds, ICE raids terrorizing families, and KPMG's forecast of stagnant financial mobility trapping single moms. Maine Governor Janet Mills sued over school lunch threats and won universal free meals. DC restaurateurs Peter Schechter and Eric Bruner-Yang turned kitchens into safe houses amid intense ICE raids. Chastity Lord and Elaine Waxman reveal two-generation models that deliver a "three-X multiplier" for single moms, kids, and communities. Essential listening on food justice, child poverty, and state-level solutions.​See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The guys mix Faygo and Crown Royal the way they used to down at Cafe D'Mongo's.Recorded live at Grewal Hall, Lansing, MI1439 RECIPE: 2oz/60ml CAPTAIN MORGANtop up FAYGO ROCK & RYEPour Captain Morgan Spiced Rum into a highball glass filled with ice.Top up with Faygo Rock & Rye. Stir gently.Recipe via Cafe D'Mongos SpeakeasyWANT MORE SLOP? Check out:PatreonSHOP the webstore at:The Sloppy Boys WebsiteLISTEN to The Sloppy Boys hit songs on:Apple MusicSpotifyYoutubeTOUR DATES, SOCIALS and more at:LinktreeT H E S L O P P Y B O Y S L L CExpand Ascend Conquer Retain Hosted on Acast. See acast.com/privacy for more information.

If you’re looking for a Christmas Movie this week that adds a little twist and terror to the holidays, this episode is for you! Amy and T.J. go over their favorite holiday horror movies they love curling up to this time of year.See omnystudio.com/listener for privacy information.