Podcasts about Stir

St. Patrick's Day is here… and so is the Irish & Celtic Music Podcast. This is our second and final St. Patrick's Day special, and we are going out with a bang. The Irish Rovers, The High Kings, Socks in the Frying Pan, and nearly twenty more artists are on tap. Pour something green. Turn it up. Let's celebrate Patrick's Day on the Irish & Celtic Music Podcast #751  -  -  Subscribe now at CelticMusicPodcast.com! May Will Bloom, The McDades, Possibly Irish, Sean Heely and Beth Patterson, The Langer's Ball, Boxing Robin, Almost Seamus, The High Kings, FIRELIGHTX3, The Irish Rovers, Sue Tillotson & Jim Cunningham, The Druids Irish Folk Band, Poitin, Whiskey Bay Rovers, Alex Sturbaum, CaliCeltic, Socks in the Frying Pan, The Leftovers, Jiggy, Celtic Cross 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.c G THIS WEEK IN CELTIC MUSIC 0:13 - May Will Bloom "I'll Tell Me Ma" from I'll Tell My Ma 2:32 - WELCOME 5:22 - The McDades "Telegraph Reel/The Silver Platter" from Telegraph Reel/The Three Sisters 9:17 - Possibly Irish "Drunken Sailor" from Voyage Home 12:08 - Sean Heely and Beth Patterson "The Banks/Madame Neruda" from Stir the Blood to Fire 15:30 - The Langer's Ball "Whiskey in the Jar" from The Singles Collection 2023 - 2024 18:22 - Boxing Robin "Aires de Pontevedra, Dans Loudieg" from The View From Here 22:17 - Almost Seamus "Black Velvet Band" from Almost Seamus 26:39 - FEEDBACK 31:05 - The High Kings "The Irish Roar Instrumental" from single 34:09 - FIRELIGHTX3 "The Fairies Song" from The Fairies Song  -  Single 38:00 - The Irish Rovers "The Barley Mow" from Drunken Sailor 40:32 - Sue Tillotson & Jim Cunningham "Maine - Ly Magic (feat. The Bonnie Loch Fiddlers)" from Water Horse 43:10 - The Druids Irish Folk Band "Starry Plough" from The Starry Plough 46:30 - Poitin "Tuesday from 6 p.m." from Simple Pleasures 49:17 - Whiskey Bay Rovers "Roll Down" from Taverns and Tides 52:34 - THANKS 54:40 - Alex Sturbaum "Hollow Poplar" from Windjammer 58:45 - CaliCeltic "The Humours of Whiskey - Stick to the Craytur - Paddy's Panacea" from West of Shannon 1:03:17 - Socks in the Frying Pan "Beetlejig Beetlejig Beetlejig!" from Waiting for Inspiration 1:06:49 - The Leftovers "Wexford Town" from Heart of Buffalo 1:10:18 - Jiggy "Fonn" from single 1:14:31 - CLOSING 1:15:32 - Celtic Cross "Slán go Fóill (Goodbye for Now)" from single 1:19:15 - CREDITS 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 John Sharkey White, II. 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 The Executive Producer for St Patrick's Month is John Sharkey White, II. 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. 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 TO THE IRISH & CELTIC MUSIC PODCAST Helping you celebrate Celtic culture through music. I am Marc Gunn. I'm a Celtic musician and host of Pub Songs & Stories, where every song has a story and every episode is a toast to Celtic and folk songwriters. And what a week it has been. This past Sunday, March 8, we wrapped up the very first Irish & Celtic Music PodFest and Arts Market — and it was a fantastic afternoon. Big thanks to Kinnfolk, The Muckers, and May Will Bloom for bringing the music. Huge thanks to The Lost Druid Brewery for hosting us. Thanks to all the incredible vendors who showed up despite the threat of rain — and the eventual downfall of it. And thank you to everyone who braved the weather to celebrate Irish and Celtic music with us. You are all amazing. A very special thank you to Matt for his absolutely brilliant work behind the scenes. This event wouldn't have happened without him. And thank you to Maia for helping out at the table. If you want more Celtic music in Atlanta, there's a great Irish session up in Sandy Springs. I also play around Atlanta throughout the year. And mark your calendars — Irish Fest Atlanta is every November, and Stone Mountain Highland Games every October. Now it is St. Patrick's Day week. This is our second, and final, St. Patrick's Day special. So let's make it count. This podcast is for fans of all kinds of Celtic music. We're here to build a diverse Celtic community and support the incredible artists who so generously share their music with you. If you hear something you love today, email the artist and tell them you heard them here. These are not corporate acts. They are small indie musicians who rely on people like you to keep creating. Please show your generosity. Buy a CD, Album Pin, shirt, digital download, or join their community on Patreon. You can find links to all of today's artists in the shownotes, along with show times, at celticmusicpodcast.com. You can also subscribe and follow the show there, so you never miss an episode. We'd love to have you with us every week. Oh! And if you weren't able to pick up an album pin from The Muckers, Kinfolk and May Will Bloom. Visit their websites so you can buy one. There were still some limited - edition pins available. THANK YOU PATRONS OF THE PODCAST! You show up. Week after week, you show up. And because of that, so does this podcast. Your support carries this show through every season. The quiet weeks and the chaotic ones. The technical headaches and the moments when everything just clicks. You make it possible to keep Celtic music alive and moving in the world. Music and art won't solve everything. But they matter. They connect us. And your generosity keeps that connection going, funding new episodes, the Celtic Music Magazine, the graphics, and our long - suffering engineer who makes me sound like I know what I'm doing. This is the second, and final, St. Patrick's Day special of 2026. It wouldn't have happened without you. None of this would have. In return for your generosity, you get early access to episodes, music - only editions, free MP3s, exclusive stories and interviews, and your voice in the Celtic Top 20, helping crown the best Celtic bands and songs of the year. So from the bottom of my Celtic heart. Thank you. Slàinte! A special thanks to our new and continued Patrons of the Podcast: Moose, James Anderson, Isobel McMahon, Stanton Lawrence, Chris Connell, cahwyguy HERE IS YOUR THREE STEP PLAN TO SUPPORT THE PODCAST Go to our Patreon page. Decide how much you want to pledge every month, $4, $12, $25. Keep listening to the Irish & Celtic Music Podcast to celebrate Celtic culture through music. You can become a generous Patron of the Podcast on Patreon at SongHenge.com. TRAVEL WITH CELTIC INVASION VACATIONS Every year, I take a small group of Celtic music fans on the relaxing adventure of a lifetime. We don't see everything. Instead, we stay in one area. We get to know the region through its culture, history, and legends. You can join us with an auditory and visual adventure through podcasts and videos. Learn more about the invasion at http://celticinvasion.com/ #celticmusic #irishmusic #celticmusicpodcast I WANT YOUR FEEDBACK What are you doing today while listening to the podcast? Send me a photo from your St Patrick's Day celebrations or any new audio recordings you got for the holiday. Email me at follow@bestcelticmusic. Edward Wojtan emailed for show #748: "Great response on the podcast. Thanks for reading it in public to help people understand your position. As someone more literate than I once said, "The love of money is the root of all evil." Keep it up.  REALLY LOOKING FORWARD TO NEXT PODCAST!  The Celts can write some great rebel songs. cheers," Mike S emailed a photo: "HI Marc, Catching up on the podcast as I shovel out from the snow storm here in Northern Virginia Also getting my sound plans together for our winter concert series at the Old Brogue in Great Fall VA.  First up will be Sean Healy and KEvin Elam. We've got six great concerts coming up so really looking forward to that. Wish you the best with the Irish & Celtic Music PodFest.  Sounds like it will be a great event!  Cheers! John Sharkey White, II sent a message on Patreon to a news article, titled "Is Digital Dead? The rise of physical media in Gen Z". He wrote "Physical media isn't dead yet! Encourage people to actively search out CDs from their favorite bands." You can read the article on our website.  

Managing feelings and emotions can be a complicated part of life. When we're angry, sad, or frustrated it's all too easy to blame our negative feelings on someone else. Sometimes we have a difficult time separating our own emotions from the emotions of others. We can even create codependent relationships by caretaking the feelings of others, rather than allowing them to do emotional work for themselves. Learning to be emotionally autonomous is a skill that we can hone once we start taking accountability for our own inner worlds. Your feelings are your responsibility… full stop. As we wander through the muddy forest, reflect on your emotional landscape. How healthy are your boundaries? What work is yours to do? What am I reading?The Ferryman and his Wife by Frode Gryttenhttps://bookshop.org/a/111301/9781643757452Wild Mercy: Living the Fierce and Tender Wisdom of the Women Mystics by Mirabai Starrhttps://bookshop.org/a/111301/9781683641568https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Up, Up, and Away by Jack HarrisWhat's for dinner? Mediterranean Chicken Quinoa Salad Shredded chicken 2 cups cooked quinoaCucumberCherry tomatoes halvedFresh spinach1 can chickpeas Fresh dillChopped olivesGoat cheese crumbledOlive oilApple cider vinegarFresh lemon juiceMinced garlic Pickled onions Salt and pepperInstructions: Marinate and cook chicken, shred into bite-sized pieces or use precooked rotisserie chicken. Cook quinoa according to instructions. Wash and dice cucumbers, tomatoes, olives, fresh spinach, and fresh dill. Add olive oil, vinegar, lemon juice, mustard, garlic, and salt and pepper to a big bowl, mix. Toss in veggies, chicken, chickpeas, and quinoa. Mix thoroughly, season to taste, sprinkle with goat cheese. Enjoy! Lavender CookiesIngredients:4 tablespoons unsalted butter, melted1/3 cup granulated sugar1/2 teaspoon culinary grade lavender buds1 large egg yolk 1/2 teaspoon vanilla extract3/4 cup all-purpose flour1/4 teaspoon baking soda1/8 teaspoon fine saltInstructions:Preheat the oven to 350 F, and line a baking sheet with parchment.Place the butter in a microwave-safe bowl, and melt it in the microwave in 25 second intervals until fully melted. In a food processor, combine the sugar and lavender buds and pulse a few times.Stir together the melted butter, lavender sugar, egg yolk, and vanilla extract. Stir very well to combine.Next, sprinkle the flour, baking soda and salt evenly over the dough, and stir just to combine.Press the dough flat and evenly in the bowl, and then divide it in half. You should get 3 cookies from each half.Support the show

At the St Regis, it's two, two bars in one. Our guest is well aware of that fact - preparing a perfectly executed Negroni at noon on a sun-drenched terrace… and then later that evening a Warhol-worthy cocktail set in a bespoke glass.Today I'm sitting down with Ludwig Negri, Manager of The St. Regis Bar and the Arts Bars at the St Regis Venice.He's been there since it was reopened in 2019, after honing his craft in London. We'll talk Lake Garda beginnings, Venetian lagoon botanicals, and what it really takes to build two distinct bar identities in one of the most visited hotels in the cityYou can also read about the St Regis Venice in my new book — yes, it's finally happening. A Guide to Drinking in Venice lands in April 2026. I've been hinting at it for years, and it's now available for pre-sale. Go to alushlifemanual.com/book for more details.Our cocktail of the week is the Doge's Tipple.INGREDIENTS45ml artichoke-infused Mancino Amaranto45ml Venetian bitter (we are using select, but we are gonna change soon with Bitter dei Sospiri)10ml Amaro CadelloLemon Essence spray from Essentia1 globe artichokeMETHODYou will need to infuse your vermouth with artichoke first. To do that, you need to remove the outer leaves and trim the stem of one globe artichoke, keeping only the tender, light-green leaves and heart. Then slice the artichoke into very thin pieces. Add these to the jug and then add 750ml of Mancino Amaranto, which is what the St Regis Venice uses, or any vermouth. Then let it rest 24-48 hours.Combine all ingredients in a mixing glass filled with ice.Stir until well chilledStrain into a rocks glass with iceMist with a spritz of Lemon Essence sprayYou'll find this recipe and all the cocktails of the week at alushlifemanual.com, plus links to most of the ingredients.Full Episode Details: https://alushlifemanual.com/st-regis-venice-with-ludwig-negri/-----Become a supporter of A Lush Life Manual for as little as $5 - all you have to do is go to https://substack.com/@alushlifemanual.Lush Life Merchandise is here - we're talking t-shirts, mugs, iPhone covers, duvet covers, iPad covers, and more covers for everything! And more!Produced by Simpler MediaFollow us on Twitter and InstagramGet great cocktail ideas on PinterestNew episodes every other Tuesday, usually!!

[2 Peter 1:12-13] Remember the cross and be diligent. Diligence is that consistent, focused effort for a specific goal. We need reminding even though we know, are established, and the truth is present with us! Peter at his restoration was instructed by the resurrected Christ to strengthen (establish) the brethren. He says it is right to remind them of "these things" as long as he lives, rousing them to remember the truth he has taught them.

TV Chef & Asia Market MD, Eva Pau, has easy recipes for delicious stir fry recipes such as simple fried rice, black pepper beef and a veggie stir fry. She also talks through the best equipment to use when stir frying. A new series of ‘Eva Pau's Asian Kitchen' started this week on RTÉ Television.

Alan Winde caused quite a stir after he arrived in bicycle shorts and pink socks at the Western Cape Parliament. This is what Breakfast with Martin Bester had to say about it!

Hi Bakers,Why do you need another chocolate chip cookie recipe? The classic is the perfect cookie, but if you want something a little richer, a bit bougier with some layers of flavor, you really need to try this version. I wasn't prepared for how much I loved it. The sea salt with rich buttery toffee, espresso, and chocolate is to die for and something you need to try at least once. I ended up, adding one more egg yolk that you don't see or hear on camera, use the amounts listed in the recipe. Please make them and let me know if you crowned a new cookie king in your life. Enjoy! ~CarolynPS Here is the toffee recipe link if you want to make some instead of buying it. https://www.chillybakesglutenfree.com/english-toffee/Gluten-Free Espresso Toffee Chocolate Chip CookiesMakes ~20 cookiesDry2 1/3 cups Cup4Cup multipurpose flour1 tablespoon Oat Flour1 tablespoon instant espresso powder (use 1.5-2 if you want a strong espresso flavor)1 teaspoon Koda Farms Sweet rice flour½ teaspoon baking soda½ teaspoon salt¼ teaspoon xanthan gumWet12 tablespoons (1½ sticks) of butter, melted and cooled1 cup packed brown sugar ½ cup granulated sugar1  large egg3  large egg yolks 1 teaspoon vanilla extract1 teaspoon yellow sweet potato, cooked and mashed well1 1/2 cups semi-sweet chocolate chips (if you use oversized chips, as I did you only need 1 cup)1/2 cup English toffee chunks*Optional: large grain sea salt crystals to top cookies withIn a medium-sized bowl, whisk together flour, oat flour, espresso powder, rice flour, baking soda, salt, and xanthan gum. Set aside.In a microwave-safe bowl, melt the butter. Stir in granulated and brown sugar. Next, thoroughly mix in the sweet potato and smash any lumps completely with a rubber spatula. If the mixture is hot, let it cool a bit and then add the eggs, egg yolks, and vanilla. Mix well and scrape down the sides of the bowl as needed.Add the dry ingredients to the butter mixture and mix for a few minutes until the dough comes together. Stir in chocolate chips and toffee. Scoop the dough into ~2 tablespoon-sized portions and refrigerate the dough for at least two hours or overnight.**Preheat the oven to 350 degrees. Make sure the rack is in the center position. Space cookies a few inches apart to make room for spreading. Bake for about 13-18 minutes or until cookies are crisped on the edges but still soft in the center. Let sit for 5 minutes on the sheet, then move to a rack to cool completely. Store in the fridge for up to a week. Enjoy!*I made the toffee, but you can add pieces of a ready-made toffee bar instead.**If you freeze the dough, let it sit out for 30 minutes before baking.

In this episode of Add Passion and Stir, co‑hosts Billy Shore and Debbie Shore talk with No Kid Hungry state directors Stacie Sanchez‑Hare (Texas), Kathy Saile (California), and Rachel Sabella (New York) about turning policy into real meals for kids. From Texas, which has “the second highest food insecurity rate in the nation,” to California's universal school meals and New York's bipartisan approach where “hunger hides in plain sight,” they unpack how relationships, partnerships, and local leadership change what happens in school cafeterias and communities. Along the way, listeners hear why “we need to think differently” about politics and why “childhood hunger is an important issue and it's manageable enough to solve.”​See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

So far, so good. Ben & Matthew discuss the early offensiveness of the Giants before breaking down position battles. Does long time farmhand Victor Bericoto have a chance of making the team? Can we expect strike outs to stay low? Oh, and do we need to talk about Hayden Birdsong?On the cocktail side of things, Matthew is drinking a Banana Bliss while Ben is drinking a City Connect. Recipes below.Banana Bliss1 oz Cognac or Brandy3/4 oz Sweet Sherry (Or Dry Sherry)1/4 oz Banana Liqueur (Banane du Bresil or Tempus Fugit)Combine all ingredients in a mixing glass with ice. Stir until well chilled. Strain into a chilled ice-filled short glass. Garnish with an orange twist.City Connect2 oz Gin1/2 oz Lemon juice2-6 oz Grape SodaCombine the gin and lemon juice in a highball glass and stir. Fill the glass with ice and top with the grape soda. Stir once or twice to combine.

Pour up a Basin City Blackout and join McCash as he relives this translation of Frank Miller's iconic graphic novel alongside Brandon and Stoney. Today, we're drinking with... Sin City.To make the Basin City Blackout:Ingredients2 oz rye whiskey1 oz black vermouth¼ oz maraschino liqueur2 dashes Angostura bitterscherry for garnishInstructionsAdd whiskey, vermouth/amaro, maraschino liqueur, and bitters to a mixing glass with ice.Stir until chilled and silky.Strain into a chilled coupe or lowball glass.Garnish with a single red cherry—let it sink like a drop of color in a black‑and‑white frame.

Pour up a Basin City Blackout and join McCash as he relives this translation of Frank Miller's iconic graphic novel alongside Brandon and Stoney. Today, we're drinking with... Sin City.To make the Basin City Blackout:Ingredients2 oz rye whiskey1 oz black vermouth¼ oz maraschino liqueur2 dashes Angostura bitterscherry for garnishInstructionsAdd whiskey, vermouth/amaro, maraschino liqueur, and bitters to a mixing glass with ice.Stir until chilled and silky.Strain into a chilled coupe or lowball glass.Garnish with a single red cherry—let it sink like a drop of color in a black‑and‑white frame.

The guys make a "tequila negroni" using both dry and sweet vermouth!ROSITA RECIPE:1.5oz/45ml TEQUILA.5oz/15ml DRY VERMOUTH.5oz/15ml SWEET VERMOUTH.5oz/15ml CAMPARI Add ingredients into a mixing glass filled with ice. Stir and strain into a rocks glass filled with ice. Garnish with lemon twist.Recipe via The Bartenders BibleWANT 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.

What do a slip jig, a sailor's lament, a whiskey - soaked anthem, and a timeless Irish air all have in common? They're all in episode 748 of the Irish & Celtic Music Podcast — and you won't want to miss a single track  -  -  Subscribe now at CelticMusicPodcast.com! Irish Millie, Alex Sturbaum, Kera - Lynne Newman, Kinnfolk, Jenny and the Weazels, Tiller's Folly, Sean Heely, Beth Patterson, Lane to the Glen, Sue Tillotson, Jim Cunningham, Jim Tillotson, Dan Possumato, Kevin Burke, Frances Cunningham, Derek Warfield & The Young Wolfe Tones, The Far North, Shades of Green, The Muckers, Rogue Diplomats, The High Kings 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 0:07 - Irish Millie "Slip Jig" from GRACE 1:55 - WELCOME 5:05 - Alex Sturbaum "Happy to Meet, Sorry to Part / The Coachman's Whip / My Maryanne (feat. Kera - Lynne Newman)" from Slash 8:26 - Kinnfolk "The Hat Song" from The Knotted Circle 13:48 - Jenny and the Weazels "The Goldfinch (Live at the Jackson Theater)" from Single 18:33 - Tiller's Folly "Far End of the Road" from Far End of the Road 22:34 - FEEDBACK 25:57 - Sean Heely and Beth Patterson "Socair Ort, a Dhòmhnaill, Seall!" from Stir the Blood to Fire 30:31 - Lane to the Glen "Aughamore : The Bog of Allen : Tom Maguire's Fancy (Reels)" from Lane to the Glen 34:02 - Sue Tillotson & Jim Cunningham "Bonnie Ship the Diamond / Celtic Society Quickstep (feat. Jim Tillotson)" from Water Horse 37:21 - Dan Possumato "Da Eye Wifey (feat. Kevin Burke & Frances Cunningham)" from An Teachín Gorm 39:57 - Derek Warfield & The Young Wolfe Tones "The Galtee Mountain Boy" from Let Ye All Be Irish Tonight 43:19 - THANKS 45:39 - The Far North "Sailor And The Sea" from Songs For Weathering Storms 49:08 - Shades of Green "I'm Irish" from Conversations We Never Had 51:46 - The Muckers "Whiskey Tango" from Whiskey Tango 56:37 - Rogue Diplomats "Come Out Ye Black And Tans" from Whiskey Picnic 59:57 - CLOSING 1:00:56 - The High Kings "Red Is The Rose" from Decade: Best Of The High Kings 1:04:05 - CREDITS 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 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. The Executive Producer for St Patrick's Month is John Sharkey White, II. 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 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. 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 true 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.

Good morning! On today’s show, Matt Swaim and Anna Mitchell take time to remember Dr. Paul Thigpen, a brilliant and kind writer and teacher and longtime friend of the Son Rise Morning Show who passed away earlier this week. Other guests include pastoral counselor Kevin Prendergast on how to keep a good attitude while trying to break a bad habit, and Rita Hiekenfeld with more Lenten recipes featuring foods mentioned in the Bible. Plus news, weather, sports, and more… ***** Prayer for the Dead God our Father,Your power brings us to birth,Your providence guides our lives,and by Your command we return to dust. Lord, those who die still live in Your presence,their lives change but do not end.I pray in hope for my family,relatives and friends,and for all the dead known to You alone. In company with Christ,Who died and now lives,may they rejoice in Your kingdom,where all our tears are wiped away.Unite us together again in one family,to sing Your praise forever and ever. ***** RECIPES FROM RITA: LENTEN STEW INGREDIENTS: 1/3 cup olive oil plus more for drizzling1 large yellow or white onion, diced fine4 nice cloves garlic, minced1 piece ginger, 2”, unpeeled, finely chopped – a very generous tablespoon minced fresh ginger or to taste1 to 1-1/2 teaspoons turmeric1/4 to 1/2 teaspoon red pepper flakes or to taste2 cans, 14.5 oz, chickpeas, drained and rinsed if you like (I don’t rinse them)2 cans full fat coconut milk, not sweetened coconut cream1 can vegetable broth plus enough water to make 2 cups (or chicken broth for non-vegetarian) or more to tasteSalt and pepper to tasteSeveral handfuls fresh, uncooked greens, or frozen greens, microwaved a bit before adding OPTIONAL TOPPINGS/ADD-INS: Basmati, Jasmine or your favorite riceYogurtTomatoesMint for garnish or cilantro or parsleyPita, lavash or favorite flat bread (brush with olive oil, sprinkle with a little zaatar and pop under the broiler or warm up in the oven) INSTRUCTIONS: Add olive oil to large skillet over medium heat, and add onion, then garlic and ginger. Adding the onion first cushions the garlic and ginger and helps prevent them from burning. Cook until onion softens a bit.Stir in turmeric, red pepper and chickpeas and cook until chickpeas get a little crisp. They’ll just start to break down a bit. Season with salt.Smoosh the chickpeas down a bit to release some starch. If you like, remove 1/2 cup or so for garnish.Stir in coconut milk and broth, and season to taste.Bring to a simmer and scrape up brown bits. Cook until stew thickens to your liking. Mine took about 25 minutes.Stir in greens. Adjust seasonings.Serve alongside rice. Drizzle with olive oil, add a dollop of yogurt and tomato wedges if you like, and reserved chickpeas if you saved some. Find more great recipes and ideas at abouteating.com. ***** Vince Lonneman is online at covingtoncharities.org. Full list of guestsSee omnystudio.com/listener for privacy information.

In lecture halls once defined by PowerPoint slides and exam prep, a different kind of competition is unfolding. At several Chinese universities, the most sought-after electives are no longer traditional academic offerings, but hands-on courses in cooking, woodworking, beadwork, and car maintenance. / Is cucumber water the newest restaurant flex (16:14)? On the show: Niu Honglin, Steve & Yushun.

Paris has taken Venice by storm but this time round, unlike Napoleon in 1797, they've arrived with shakers not soldiers. Our guest today is leading the charge!I'm sitting down with Pietro Lorefice, Bar Manager of Experimental Cocktail Club Venice, one of the bars that changed the cocktail conversation in this city.Experimental Cocktail Club conquered Paris in 2007 with its innovative ideas, sparking Europe's modern cocktail revival and growing into an influential group of bars and hotels around the world.In Venice, Pietro is at the helm and we're talking craft, culture, and what it really takes to run one of Venice's most exciting bars.You can also read about Pietro in my new book - well almost. I HAVE A NEW BOOK COMING OUT in April 2026 - A Guide to Drinking in Venice! I've been talking about it for what... three years now? I can't wait for you to see it at last for pre-sale!Go to alushlifemanual.com/book for more details.Now let's join Pietro! Our cocktail of the week is the Isola Di PinoINGREDIENTS 40 ml Vodka20 ml Coffee liqueur10 ml AmaroSalted Sugar Syrup* to tasteMETHODCombine all ingredients in a shaker filled with ice. Shake until well chilled and frosted. Fine strain into a coupette glassAdd 3 coffee beans for good luck and enjoy. *Salted Sugar Syrup: Combine equal parts (by weight) of sugar and water. Add 5% salt based on the total weight. Stir until completely dissolved.You'll find this recipe and all the cocktails of the week at alushlifemanual.com, plus links to most of the ingredients.Full Episode Details: https://alushlifemanual.com/experimental-cocktail-club-venice-with-pietro-lorefice/-----Become a supporter of A Lush Life Manual for as little as $5 - all you have to do is go to https://substack.com/@alushlifemanual.Lush Life Merchandise is here - we're talking t-shirts, mugs, iPhone covers, duvet covers, iPad covers, and more covers for everything! And more! Produced by Simpler MediaFollow us on Twitter and InstagramGet great cocktail ideas on PinterestNew episodes every other Tuesday, usually!!

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.

In the past couple of generations, there's been a lot of talk about finding one's passion. Many people find themselves dissatisfied with their work because it doesn't feel passionate enough. This begs the question, should our choice of vocation be fueled by practicality, passion, or calling? What even is a calling? And do we all have one? In today's conversation, we'll endeavor to define the differences between what lights a person up and what provides a deeper service. We'll explore one's moral obligation, if any, to share the gifts they were divinely given. What were you uniquely designed to do?What am I reading?Dinner at the Night Library by Hika Haradahttps://bookshop.org/a/111301/9780369774026Let Your Life Speak by Parker J. Palmerhttps://bookshop.org/a/111301/9781394235100https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Delete Ya by DjoWhat's for dinner? Spicy Canned Salmon Rice BowlIngredients:For the  Rice:1 cup uncooked Jasmine rice (or Basmati rice1 ½ cups waterPinch of saltFor the Spicy Salmon:2 cans high-quality canned salmon, drained 3 tablespoons Japanese mayonnaise (like Kewpie, or regular mayonnaise)1-2 tablespoons Sriracha 1 tablespoon soy sauce 1 teaspoon rice vinegar1 teaspoon toasted sesame oil½ teaspoon grated fresh ginger1 clove garlic, mincedFor the Bowl Assembly & Toppings:1 small cucumber, thinly sliced or diced1 medium carrot, julienned or grated½ cup shelled edamame, cooked (frozen works great)2 scallions, thinly sliced1 tablespoon toasted sesame seeds½ avocado, sliced Nori seaweed snacks, crumbledInstructions: Rinse the rice thoroughly. Cook according to instructions. While the rice is cooking, prepare the salmon. Open and thoroughly drain. Flake the drained salmon with a fork. Add the Japanese mayonnaise, Sriracha, soy sauce,  rice vinegar, toasted sesame oil, grated ginger, and minced garlic.Gently mix all the ingredients together until the salmon is well-coated and everything is combined.Prep veggies for topping. Build your bowls. Enjoy! Vegan Strawberry Shortcake BitesIngredients:½ cup cashew butter⅓ cup maple syrup⅛ teaspoon salt1 ½ cups almond flour2 tablespoons coconut flour¼ cup crushed freeze dried strawberriesInstructionsIn a medium bowl combine the cashew butter, maple syrup, and salt. Stir well. Add in the almond flour and coconut flour and stir until dough is formed. Stir in the crushed strawberries until well combined. Scoop into 1 inch balls and roll between palms to make smooth. Place in a glass container. makes 16-18 balls. Support the show

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

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

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.

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？

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!

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?

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.