In simple terms, El Capitán is a Manhattan made with Pisco and garnished with an olive. As is so often the case, though, it's worth noting that this drink is also so much more than that. El Capitán is a snapshot of Peruvian history — a celebration of the country's iconic national spirit. Here to divulge more and dive deeper into all of the above, is Chicago-based Mike Ryan, the corporate director of beverage for Acurio International. Listen on (or read below) to discover Mike's El Capitán recipe — and don't forget to like, review, and subscribe! Mike Ryan's El Capitán Recipe Ingredients - 2 ounces Acholado Pisco - 1 ounce sweet vermouth - 2 dashes Angostura bitters - Garnish: green olive Directions 1. Add all ingredients to a mixing glass with ice. 2. Stir until chilled. 3. Strain into a chilled Coupe glass. 4. Garnish with a green olive. Hosted on Acast. See acast.com/privacy for more information.
Setting the record straight on dating apps… Everyday people telling everyday stories of the “swipe right” world. Have you had a crazy dating experience? Tell your story on the Swipe Wrong podcast. Contact us and we'll record your story for a future episode! Website: www.swipewrongpod.com Email: email@example.com Voicemail: 317-426-6616 Host: Chris “Chaos” Koss Producer: Jay Pelham Other Swipe Wrong episodes to check out: Any of the Threesome episodes Date Like A Dude Gone Catfishing Airing Some Dirty Laundry Swipe Awareness Plenty of Guppies Common dating apps that might be referenced on Swipe Wrong are Tinder, Hinge, Match, Bumble, Plenty of Fish, Facebook Dating, HUD, Hily, OkCupid, DOWN Hookup, BLK, Chispa, BBW Dating, Badoo, Cougar Dating, Scout, eHarmony, WooPlus, Coffee Meets Bagel, Grindr, 3Fun, FWB, Stir, HER, Field, Wild, Upward, Hickey, HOLY, Eden, Christian Mingle, FarmersD, FARMLY, Cowboy Singles, Military Dating, LUMA, and more! #foryou #fyp #foryoupage #viral #viralvideo #viralvideos #swipe #swipelife #comedy #news #funny #podcast #podcats #tinder #bumblebee #match #facebookdating #facebook #swiperight #swipeleft #applepodcasts #podbean #googlepodcats #spotify #amazonmusic #tunein #iheartradio #podchaser #samsung #samsungpodcasts #datenight #wtf #sex #love #lust #breakup #marriage #crazy #ego #keyboardcourage #laugh #cry #friends #fwb #onenightstand #reality
Richard and Jeff get hypnotized and can see ghosts now! Ok, well maybe they didn't, but Kevin Bacon in the 1999 film Stir of Echoes. Sit down, relax, and take a listen! Sponsored By @southland_dungeon on Instagram www.southlandbooksandcafe.com @nightofthenerdylaser on Instagram Email us @ firstname.lastname@example.org Hosts: Richard & Jeff
This episode, recorded just before Halloween, is a combination of Mary's "birthday movie choice" AND our virtual Halloween Party. We watched "Only Lovers Left Alive" and had a grand time - especially since Mary came up with TWO cocktails for us!"Eve"In a champagne flute, combine:.5 oz. Cognac1 dash of Cherry BittersTop with Champagne Garnish with the darkest maraschino cherry you can find."Adam" In a mixing glass with ice, combine:2 oz. Rye Whiskey.75 oz Dry Vermouth.5 oz Cocchi Americano1 dash ea. Walnut Bitters & Cherry Bitters.Stir until very cold & strain into a chilled Old Fashioned glass.Garnish with a dark Maraschino Cherry.Visit our website:http://www.monstermoviehappyhour.com/Chat with us on Facebook:https://www.facebook.com/monstersndri...Our Twitter:https://twitter.com/monstersndrinksMusic created by Kevin MacLeod.You can hear more of his work at:https://incompetech.com/wordpress/author/kevin/
In this week's episode, Kayla and Taylor discuss (or rather, stumble horribly but earnestly through) Debra Magpie Earling's 2023 novel The Lost Journals of Sacajewea. Topics include the violence of men, the language of women, and finding the “real” Sacajewea. This week's drink: Ginger + Red Wine Fizz via feastandwest.comINGREDIENTS:Ice2 ounces red wine, such as pinot noir2-3 ounces ginger beer1/2 ounce orange liqueur, such as triple sec or CointreauRosemary sprig, for garnishINSTRUCTIONS:Fill a glass with ice. Add red wine, ginger beer and triple sec. Stir to combine and garnish with rosemary sprig.Current reads, recommendations, and links:Perma Red by Debra Magpie EarlingPublic Library and Other Stories by Ali SmithWest Heart Kill by Dann McDormanThe Witching Year: A Memoir of Earnest Fumbling Through Modern Witchcraft by Diana HelmuthFollow us on Instagram @literatureandlibationspod.Visit our website: literatureandlibationspod.com to submit feedback, questions, or your own takes on what we are reading. You can also see what we are reading for future episodes! You can email us at email@example.com.Please leave us a review and/or rating! It really helps others find our podcast…and it makes us happy!Purchase books via bookshop.org or check them out from your local public library. Join us next time as we discuss Winter by Ali SmithHere is the beverage recipe for the upcoming episode if you want to drink along with us!Sage Advice via findingtimeforcooking.comINGREDIENTS:3 fresh sage leaves2 oz bourbon (90 proof is best for this recipe)¾ oz cinnamon sage demerara simple syrup (see below for recipe)¾ oz freshly squeezed lime juice1 egg white, ideally room temperature (optional)Sage leaf for garnish (optional)INSTRUCTIONS:If using the egg white (strongly recommended!), put it in the shaker and do a 10-15 second dry shake with it first.Then add the 3 sage leaves and the sage cinnamon syrup to the cocktail shaker and use a muddler to lightly crush the sage.Add the lime juice and bourbon and shake everything for 10-15 seconds.Finally, add a bunch of ice and shake until chilled (at least 15 seconds, I recommend 20-30).Double strain (a.k.a. through the shaker and through a fine mesh sieve, to avoid tiny green bits) into a coupe glass and garnish with a sage leaf.
The holiday season is also the season for entertaining. We discuss some new takes on the Hot Toddy, Spritzes, Eggnog and more with Carey Jones and John McCarthy, bartenders and authors of the new book, Every Cocktail Has a Twist. We also take your calls and questions. A WINTER'S NAP Unique in the cocktail world, Lo-Fi Gentian Amaro brings an inviting warmth to drinks, like a cozy old sweater. The orange notes of Amaro Montenegro and a good base of rye whiskey make this reasonably stiff cocktail nonetheless accessible. A star anise contributes great aromatics and makes this drink photo ready. 2 ounces rye 1 ounce Amaro Montenegro 1 ounce Lo-Fi Gentian Amaro (page 27) 1 orange peel for garnish 1 star anise for garnish In a mixing glass, combine all the ingredients. Fill the mixing glass three-quarters full of ice. Stir for 30 seconds and strain into a rocks glass filled with ice. Express a 3-inch strip of orange peel, skin side down, over the surface of the drink, run the skin around the rim of the glass to distribute the citrus oils, and add the peel, skin side up, to the cocktail. Garnish with a star anise.
Chaos chats with Christopher Louis, one of the panelists from last summer's Frank Talk Summit and host of the Dating Intelligence podcast. Learn more at: https://dating-intelligence.com/ https://www.instagram.com/datingintelligence/ Setting the record straight on dating apps… Everyday people telling everyday stories of the “swipe right” world. Have you had a crazy dating experience? Tell your story on the Swipe Wrong podcast. Contact us and we'll record your story for a future episode! Website: www.swipewrongpod.com Email: firstname.lastname@example.org Voicemail: 317-426-6616 Host: Chris “Chaos” Koss Producer: Jay Pelham Other Swipe Wrong episodes to check out: Any of the Threesome episodes Date Like A Dude Gone Catfishing Airing Some Dirty Laundry Swipe Awareness Plenty of Guppies Common dating apps that might be referenced on Swipe Wrong are Tinder, Hinge, Match, Bumble, Plenty of Fish, Facebook Dating, HUD, Hily, OkCupid, DOWN Hookup, BLK, Chispa, BBW Dating, Badoo, Cougar Dating, Scout, eHarmony, WooPlus, Coffee Meets Bagel, Grindr, 3Fun, FWB, Stir, HER, Field, Wild, Upward, Hickey, HOLY, Eden, Christian Mingle, FarmersD, FARMLY, Cowboy Singles, Military Dating, LUMA, and more! #foryou #fyp #foryoupage #viral #viralvideo #viralvideos #swipe #swipelife #comedy #news #funny #podcast #podcats #tinder #bumblebee #match #facebookdating #facebook #swiperight #swipeleft #applepodcasts #podbean #googlepodcats #spotify #amazonmusic #tunein #iheartradio #podchaser #samsung #samsungpodcasts #datenight #wtf #sex #love #lust #breakup #marriage #crazy #ego #keyboardcourage #laugh #cry #friends #fwb #onenightstand #reality
Welcome to our post-Thanksgiving Lit for Christmas party! In this episode, Marty and his friend, Madeline, celebrate an early Krampusnacht as they discuss Brom's yuletide offering, Krampus the Yule Lord. It's a knock-down, drag-out, to-the-death battle between Santa and Krampus! BONUS POINTS: Take a shot anytime the word “yule” is said! Yule be drunk before you know it! GHOST OF CHRISTMAS PRESENT: Yuletide Moon Cocktail (recipe adapted from adirondackwinery.com) Ingredients: 1 shot of Merlot or dry red wine (substitute cranberry juice for virgin version) 1 shot of Bourbon (substitute non-alcoholic bourbon for virgin version) 4 Cherries, pitted (fresh or in jar) 3 tablespoons Orange Juice 2 tablespoons Maple Syrup Dash of cinnamon and nutmeg 1 Lemon Zest (optional) Directions: 1. Place cherries in a tall glass, then muddle. Keep the cherries in the glass once muddled. 2. Add orange juice, maple syrup, Merlot (cranberry juice for virgin version), bourbon (non-alcoholic bourbon for virgin version), and mix. 3. Pour into an old fashion glass with handful of ice. 4. Stir then add lemon peel (optional), cinnamon, and nutmeg. GHOST OF CHRISTMAS PRESENT NONALCOHOLIC ALTERNATIVE: Use ingredients and follow above directions, making the substitutions listed above. YOUR HOSTS Marty has a Master's in fiction writing, MFA in poetry writing, and teaches in the English Department at Northern Michigan University in the Upper Peninsula of Michigan. He served two terms at Poet Laureate of the Upper Peninsula, and has published the poetry collection The Mysteries of the Rosary from Mayapple Press. For more of Marty's thoughts and writing visit his blog Saint Marty saintmarty-marty.blogspot.com) or listen to his other podcast Confessions of Saint Marty, also on Anchor.fm. Marty is a writer, blogger, wine sipper, easy drunk, and poetry obsessor ho puts his Christmas tree up in mid-October and refuses to take it down until the snow starts melting. Madeline has a BA in English Creative Writing and gin drinking. Currently, she is pursuing a Library Science graduate degree and avoiding the Lizard Man of Bloomington. In her spare time, she enjoys reading eco-lit, true crime, and Alice Hoffman books. Music for this episode: "Jingle Bells Jazzy Style" by Julius H, used courtesy of Pixabay. "A Christmas Treat" by Magic-828, used courtesy of Pixabay. Other music in the episode: "We Wish You a Scary Christmas." Pipes, Douglas. Krampus Original Motion Picture Soundtrack. Back Lot Music, 2015. A Christmas Carol sound clips from: The Campbell Theater 1939 radio production of A Christmas Carol, narrated by Orson Welles and starring Lionel Barrymore. This month's Christmas lit: Brom, Gerald. Krampus the Yule Lord. Harper Collins Publishers, New York: 2012.
The last Sunday before the Advent season is called “Stir Up Sunday” or “Christ the King Sunday" in some streams of the church. For many of us, Advent is a time of joy, music, gifts and the ancient story of God becoming man in order to save us. Yet for some, the season is harder to navigate, especially for those who are broken-hearted or struggling with disappointment and despair. What hope does the Advent season offer that meets us right where we are?Join Pastor Matt as he leads us through this 3,000 year old song of thanksgiving from 1 Chronicles. This passage points us towards the covenant-making and covenant-keeping God who gives us courage for our present circumstances and hope for our future.
Don't throw those turkey bones out, use them to make this AMAZING bone broth! It tastes amazing and it's essentially FREE to make, would you be interested? Trade out your expensive grocery bought items and try this unexpected kitchen hack. Highlights: Four key nutritional components of Bone Broth Four potential benefits of consuming Bone Broth Easy steps on how to make Bone Broth at home and save money! RECIPE for Chicken Bone Broth: Ingredients: · Cooked Turkey or Chicken Bones, about 1 gallon bag worth, I use bones from two large packages of chicken · Onion, 1 quart bag full, optional · Mushroom stems, 1 quart bag full, optional · Apple cider vinegar, 1 tbsp to help pull collagen out of bones · Filtered water, enough to fill the crock pot up Directions: Place cooked chicken bones, onion, mushrooms, apple cider vinegar and water into the crock pot. Set Crockpot (slow cooker) on high for 8 -10 hours and let the broth simmer. Stir occasionally. Turn the crockpot off. Remove the chicken bones and vegetables from the crock pot and toss. Place Fine Mesh strainer over a large mixing bowl. Pour the remaining broth over a strainer. This ensures that any smaller particulates are removed from the broth. Place broth in quart size glass jars with a lid. Cool immediately by refrigerating. TIP: You can place the closed jars into ice water to cool the jars quickly or add a few ice cubes to the broth to cool quickly. Use bone broth within 4-7 days, if you aren't going to use bone broth right away then I recommend freezing the bone broth in multiple 2 cup freezer safe containers for up to 4-6 months. Optional: Remove the layer of fat that may accumulate at the top of the glass jar before using. Use a fork to remove the fat from broth. Recommended Book: “Powerful Whispers: A 7-week Journey Discovering Who You Are To God” can be purchased on Christa's website or check out one of these two links: Amazon https://a.co/d/4uBLtPg or Barnes and Noble https://bit.ly/3XITWg3 Christa Joy would love to connect with you further. Please consider signing up for the newsletter on the main page of the website at www.christajoyministries.com. Connect with Powerful Whispers Podcast on social media at: Instagram: https://www.instagram.com/powerfulwhisperspodcast/ Twitter: https://twitter.com/christapodcast Connect with Christa Joy's ministry page on social media: Facebook: https://www.facebook.com/ChristaJoyMinistries Instagram: https://www.instagram.com/christajoyministries/ Disclaimer: Christa Spaeth received her Master's in Science - Nutrition from South Dakota State University. Christa is a Registered Dietitian in Minnesota, but no longer practices dietetics so she can focus on her ministry Christa Joy Ministries where she shares the love of Jesus with people and her passion for food, yet she maintains an active RDN license. This podcast is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, prescription, or recommendation. It does not create a dietitian-patient relationship between Christa Spaeth and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of your medical professional team of doctors, dietitians, or other qualified health provider with any questions you may have regarding a medical condition.
The major indexes ended five-day winning streaks after some retailers posted disappointing sales and Fed minutes signaled rates will remain high.Important DisclosuresInformation on this site is for general informational purposes only and should not be considered individualized recommendations or personalized investment advice. The type of securities and investment strategies mentioned may not be suitable for everyone. Each investor needs to review a security transaction for his or her own particular situation. All expressions of opinion are subject to change without notice in reaction to shifting market, economic and geo-political conditions.Data contained herein from third-party providers is obtained from what are considered reliable sources. However, its accuracy, completeness or reliability cannot be guaranteed.All corporate names are for illustrative purposes only and are not a recommendation, offer to sell, or a solicitation of an offer to buy any security.Investing involves risk, including loss of principal.Past performance is no guarantee of future results.The Schwab Center for Financial Research is a division of Charles Schwab & Co., Inc.Apple Podcasts and the Apple logo are trademarks of Apple Inc., registered in the U.S. and other countries.Google Podcasts and the Google Podcasts logo are trademarks of Google LLC.Spotify and the Spotify logo are registered trademarks of Spotify AB.
Do you feel like there is too much to do and not enough time to do it during the holidays? You are not alone, friend! Kathi Lipp and her favorite elf Deanna Day Young talk about strategies to keep your holidays less stressful so you can take care of the future you. In Part 2 of a three-part series, they lay out ten time-saving and preplanning tips to keep you moving and merry during this season when time is a valuable commodity. Listen in as Kathi and Deanna each share five of their favorite holiday hacks such as: How do they plan their holiday outfits? Hint: It keeps things clutter-free! How to keep holiday gift-giving manageable. And they share their favorite holiday recipes with us! Check those out below. Have you listened to 591 Your Holiday Gameplan When You're Low on Space? Click here. Next week Kathi and Deanna will continue the holiday theme as they discuss what to do when you're low on money. (And who isn't?) Sign up here to be notified when the next episode is released. Do you find the Clutter Free Academy podcast helpful? Would you consider reviewing the podcast on Apple Podcasts or Spotify? Each review helps us share the word about this podcast and reach more listeners with the Clutter Free message. We would be so grateful for your recommendation. Baked Mac & CheeseIngredients:1 Box of Kraft Deluxe Macaroni & Cheese 1 cup milk ½ cup sour cream 1 cup shredded cheddar cheese Prepare Mac & Cheese as directed on package. Add milk and sour cream. Mix well. Spoon into 8"x8" baking dish. Top with cheese. Bake at 400 degrees for 30 minutes or until cheese is completely melted and lightly browned. **This recipe can easily be doubled and baked in a 9"x13" baking dish. Increase bake time to 45 minutes. S'mores BarsIngredients: ½ c. butter, softened ½ c. sugar 1 egg 1 teaspoon vanilla extract ¾ c. graham crackers, crushed or graham cracker crumbs ¾ c. all-purpose flour ¼ teaspoon salt 1 teaspoon baking powder 3 regular size Hershey bars 7 oz jar of marshmallow creme In a large mixing bowl, cream butter and sugar until fluffy. Beat in the egg and vanilla extract. Add crushed graham crackers or graham cracker crumbs, flour, salt and baking powder; beat until well mixed, scraping the sides of the bowl. Put a layer of aluminum foil down in the 8"x8" pan and grease the foil. This will allow you to lift the dessert out of the baking pan to cool after baking and allow for easier cutting into bars. Spoon half of the dough into a greased 8"x8" baking pan and spread evenly. Break chocolate bars into pieces and arrange over the dough. Spread a layer of marshmallow creme over the chocolate. Flatten the remaining dough and lay over marshmallow creme. The remaining dough may not cover the entire layer of marshmallow creme but place sporadically over the marshmallow creme layer. Bake at 350 degrees for 30 minutes or until golden brown. Lift foil out of baking pan and place on cooling rack. Allow dessert to cool and cut into squares. Honey Bun CakeMix together: 1 box yellow cake mix 8 oz. sour cream 2/3 cup vegetable oil 4 eggs Pour half of batter in greased 9x13 pan. In separate bowl, mix together: 2 Tablespoons cinnamon 1 cup of brown sugar Sprinkle cinnamon/brown sugar mixture over batter. Pour remaining batter on top. Bake 350 degrees for 35-45 minutes Poke holes in cake with a fork while hot and pour the following mixture over cake: 2 ½ cups powdered sugar ½ cup milk 1 tsp vanilla Artichoke DipServings 8 people Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Ingredients: 8 oz cream cheese 1 c. Parmesan cheese – shredded 1 c. mayonnaise low-fat or fat-free is acceptable (pantry) ½ t. dill weed 1 clove garlic crushed 1 can artichoke hearts drained and chopped (pantry) Instructions: Preheat oven to 350 Cream the cream cheese, add the Parmesan cheese, mayonnaise, dill weed and garlic. Mix well. Fold in the chopped artichoke hearts and then spoon mixture into a 9×9 pan. Bake for 30 minutes. Recipe Notes: Serve with crackers, toasted baguettes, or toasted pita points. Serves 8 as an appetizer Overnight Sausage, Egg, and Hashbrown Breakfast CasseroleIngredients:1 pound breakfast sausage, crumbled 6 cups frozen shredded hashbrowns, thawed 12 large eggs 2 cups whole milk or half-and-half 1 cup shredded sharp cheddar cheese 1 cup shredded Monterey Jack cheese 1/2 cup diced onion 1/2 cup diced red bell pepper 1/4 cup chopped fresh parsley 1 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon garlic powder 1/4 teaspoon paprika Instructions: In a large skillet over medium heat, cook the crumbled breakfast sausage until browned and cooked through, about 8-10 minutes. Remove from heat and set aside to cool slightly. In a 9x13-inch baking dish, evenly spread the thawed shredded hashbrowns. Set aside. In a large bowl, whisk together eggs, milk or half-and-half, salt, black pepper, garlic powder, and paprika until well combined. Stir in the cooked sausage, diced onion, diced red bell pepper, chopped fresh parsley, and both shredded cheeses until well mixed. Pour the egg mixture evenly over the hashbrowns in the baking dish. Use a spatula or the back of a spoon to gently press the mixture down, ensuring that the hashbrowns are well-covered. Cover the baking dish with plastic wrap or aluminum foil and refrigerate overnight, or for at least 8 hours. The next morning, preheat your oven to 350°F (180°C). Remove the casserole from the refrigerator and let it sit at room temperature for about 20-30 minutes before baking. Remove the cover and bake the casserole in the preheated oven for 45-55 minutes, or until the eggs are set and the top is golden brown. To check for doneness, insert a knife in the center of the casserole; it should come out clean. Allow the casserole to cool for 10 minutes before serving. Cut into squares and serve with your favorite hot sauce, salsa, or ketchup, if desired.
Holy Spirit, help me to discern the Spirit-led thing to do in my every day.Isaiah 11:2Keywords: Holy Spirit; Spirit-led; Helper; wisdom; direction; promise.Resource: Spirit-Led Heart: Living a Life of Love and Faith Without Borders by Suzanne Eller. (Download a chapter free here.)Today's Prayer Starters episode is a “best of."
With the holidays on the horizon, and festive meals to plan, we speak to Tanya Sichynsky, senior staff editor at New York Times Cooking, and author of "The Veggie" newsletter, about some plant-based, vegetarian and vegan, and otherwise meatless recipes for your holiday table. Featured Recipe: Baked Brie and Caramelized Vegetable Pie Baked Brie and Caramelized Vegetable Pie Recipe (Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne) By Alexa Weibel Ingredients: (Yield: 8 to 10 servings) For the Filling 6 tablespoons extra-virgin olive oil 10 ounces fresh shiitake mushrooms (or creminis or other small mushrooms), stemmed and sliced Salt and pepper 2 teaspoons soy sauce 1 small butternut squash, peeled and cut into ½-inch cubes (about 4 cups) 1 tablespoon honey 1 pound brussels sprouts, trimmed, halved and thinly sliced (about 4 cups) 2 large shallots, minced (about 1 cup) 2 garlic cloves, minced 2 teaspoons minced fresh rosemary 1 medium red onion (about 10 ounces), halved and thinly sliced 1 teaspoon fresh thyme leaves 1½ tablespoons light brown sugar 1 tablespoon balsamic vinegar For Assembly All-purpose flour, as needed for dusting 2 sheets puff pastry from 1 (17- or 18-ounce) package, thawed in fridge for 24 hours 1 egg, beaten 1 whole (7- or 8-ounce) round Brie or Camembert Instructions: Heat oven to 425 degrees. In a large cast-iron or nonstick skillet, heat 2 tablespoons oil over medium-high. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until lightly browned and tender, 8 to 10 minutes. Transfer mushrooms to a large bowl, drizzle with soy sauce and toss to coat. While the mushrooms cook, prepare the squash: On a large, foil-lined rimmed baking sheet, toss the squash with 1 tablespoon olive oil and the honey; season generously with salt and pepper. Spread out evenly then roast just until tender, about 15 minutes. Heat 2 tablespoons oil in the skillet over medium-high. Add the brussels sprouts, shallots, garlic and rosemary; season with salt and pepper. Cook, stirring frequently, until tender and lightly caramelized, about 8 minutes. Transfer the cooked brussels sprouts and squash to the bowl with the mushrooms. Stir to combine and generously season to taste with salt and pepper. Wipe out the skillet, then heat the remaining 1 tablespoon oil over medium. Add the onion and thyme, season with salt and pepper, and cook, stirring occasionally, until lightly caramelized, about 10 minutes. Stir in the brown sugar, vinegar and ¼ cup water. Reduce the heat to medium-low and cook, stirring occasionally, until jammy, 10 to 15 minutes. Set aside. (Let the onion jam and vegetable filling cool completely at room temperature — or refrigerate for about 30 minutes to speed things up — before assembling the pie. If preparing in advance, you can cover and refrigerate them overnight or up to 3 days.) When ready to bake your pie, line a large rimmed baking sheet with parchment paper. Working on a lightly floured surface, with a lightly floured rolling pin, roll out one sheet of puff pastry into a 10-inch square, then, using a sharp paring knife, cut it into a 10-inch circle. (If you have a 10-inch plate, you can use that as a guide.) Transfer to the baking sheet. Roll out the remaining sheet of pastry into a 12-inch square, then cut it into a 12-inch circle. If desired, decorate the top by arranging the scraps on top, or carve a light pattern into the top of the puff pastry using the tip of a sharp paring knife. (Be careful not to cut all the way through.) Add half the vegetable mixture to the 10-inch round and arrange in an even layer, leaving a 1-inch border. Center the cheese on top; spoon the onion mixture over the cheese. Pat the remaining vegetable mixture evenly and tightly around the cheese, ensuring that the 1-inch border is clear. Brush the exposed edges of the bottom pastry with the beaten egg. Fold the remaining piece of pastry in half, set it over the filling and unfold, carefully pushing out any air between the filling and pastry. Press the edges to seal and trim if you'd like to perfect the shape. Brush all the exposed puff pastry lightly with the beaten egg. Bake until the puff pastry is deeply golden, 40 to 45 minutes. Let cool for 30 minutes to 1 hour. (If you cut the pie early, the cheese will flow out like lava; be patient and it will be molten but less messy.) Transfer to a platter and serve.
Your best buds covered in blood are BACK for part two of an extremely stacked November! This time breaking down all nine titles available starting Black Friday plus exclusive merch as well as a few other surprises in this power packed episode. Listen in as we discuss the full slate including the holy trinity of Michele Soavi UHD releases, THE CHURCH, THE SECT, and CEMETERY MAN. The highly requested SPIDER LABYRINTH making it's UHD debut as well. Not to mention the 1-2-punch from producer Samuel M. Sherman, including the first non-black & white zombie film, THE DEAD ONE and RAIDERS OF THE LIVING DEAD. Buddy Giovinazzo joins us to talk about the state-side premiere of his hardly seen classic THE UNSCARRED, Kier-La Janisse explains why STIR and CLOSED CIRCUIT deserve to be on your radar! As always, DJ Alfonso curated a special playlist to celebrate... and you bet your ass it starts with the theme song to RAIDERS OF THE LIVING DEAD!
"Stir it up and keep it stirred up!" Pastor Todd warns the church of putting less of a priority on the things of God during the holidays. He reminds us that whatever we focus on the most is what remains stirred up in our lives. "Guard your hearts and minds this holiday season. Keep the things of God close to mind."
听前提示一、每期提供10个单词，每个单词都会有2-3个例句，方便理解记忆。二、每个单词和句子都会重复5遍，其中第2遍为慢速，有助于识别。三、本材料的整体难度较低，可以用来听力磨耳朵和单词查漏补缺。Day 24231.Beefn.牛肉；肌肉，力量，力气She ordered a plate of beef.她点了一盘牛肉。"Do you prefer pork or beef?" "I don't like either."““你喜欢猪肉还是牛肉？”“我两个都不喜欢。”Would you like some more beef?你想再来点牛肉吗?232.Beern.啤酒I went to drink a beer with friends.我和朋友一起去喝啤酒。We had several bottles of beer left.我们还剩几瓶啤酒。I think I'll start with a bottle of beer.我想我先从一瓶啤酒开始。233.Beforeprep.（时间上)在......之前，早于；在..….之前；在前面Stir the paint before you use it.使用前先搅拌油漆。You must obtain approval before you can go.你必须先获得批准，然后才能去。All things are difficult before they become easy.所有事情在变得容易之前都是困难的。234.Beginv.开始，着手；开始说；以.....为起点，起始于They are about to begin a new chapter in their history.他们即将开启历史上的新篇章。The way to get started is to quit talking and begin doing.开始的方法是停止说话然后开始做。Growth begins when we begin to accept our own weakness.成长开始于我们开始接受自己的弱点。235.Beginningn.开始；初期；起源adj.初级的，基本的v.开始，着手I'll start again from the beginning.我会从头开始。His beginning in business is not really smooth.他的创业起步并不顺利。My legs are beginning to tire.我的腿开始疲惫不堪。236.Behalfn.代表；因为，为了....的利益；就..…而言On behalf of the entire company, I would like to thank you for all your hard work.我谨代表整个公司感谢你的辛勤工作。237.Behavev.行为，表现；起反应，起作用；守规矩，举止得体He always behave like a gentleman.他总是表现得像个绅士。He doesn't know how to behave himself.他不知道如何表现自己。Just try to behave normally.试着表现正常。238.Behaviorn.行为，举止；态度；反应His behavior is morally unacceptable.他的行为在道德上是不可接受的。There's no excuse for such behavior.这种行为没有任何借口。How can you justify your behavior?你怎么能证明自己的行为是合理的？239.Behindprep.在.….….后面；跟在..….后面；落后于；低于Let's hide behind the curtain.让我们躲在窗帘后面。The sun has disappeared behind a cloud.太阳已经消失在云层后面。The moon emerged from behind the cloud.月亮从云层后面冒出来。240.Beliefn.相信，信心；看法，信念，观点；信仰，信条His belief in God gave him hope during difficult times.在困难时期，他对上帝的信仰给了他希望。I have a firm belief in his innocence.我坚信他是无辜的。That's a mistaken belief.这是一个错误的看法。
You know you're meant for more and yousense God calling you to a greater faith, but you're unsure how to move forward and tempted tosettle. This series is meant to STIR you to pursue all God has.In the conclusion of this series, Ps.Justin talks to us about how to take steps in order for us to fully receive the promises of God.In this message you will learn about the 3 steps you need for your battle plan:#1 FIND God's VOICE#2 Be QUICK to OBEY#3 Stop saying ONE DAY and start TODAY #BoldMoves #WalkInFaith #GodsCalling #battleplanABOUT TWIN RIVERS CHURCHTwinRivers.Church is a life-giving church with three campuses in the St. Louis area and is led by Pastor Joe Dobbins. Visit www.twinrivers.church for more information! STAY CONNECTEDWebsite: https://twinrivers.church/Facebook: twinriversstl Instagram: @twinriversstl Twitter: @twinriversstl
Good morning! There are five days to Thanksgiving and a lot of us are already making shopping lists, if as yet for me only in my head. I love grocery shopping, a love I passed down to my daughter, and somewhere on the interwebs is a short video of her surfing her shopping cart through Fred Meyer market in Portland saying, “Wheeeee!” I love New York City, but the grocery shopping experience after nearly 30 years of well-lit, wide-aisled west coast supermarkets? Abysmal. As I mention in the audio, my plans this year got a little kiboshed. But! From adversity, opportunity, and I'll now go to two Thanksgivings, one day-of event with a lot of people I don't know and to whom I will get to feed pie, and a smaller one with family, for which I am not going go the whole 9 yards, there will be only 5 or 7 of us, a number likely to swell. We will not have turkey at this one but a roast goose, because one of the guests ate it once 30 years in Prague and remembers it fondly. I have never roasted a good but did watch some YouTubes and scanned for recipes and feel pretty confident, though will be very happy for your tips, and especially for a not-too-sweet glaze with which to baste the bird. I like sweet-and-meat but others do not so, hit me up. I am also going to be making a change to a standard recipe, if not a change this horrific. As I mentioned yesterday on the Twitter* machine, the correct number of eggs in mac-and-cheese is zero. What a I changing? The stuffing. Let me be clear: THIS WOULD NEVER BE THE CASE WERE I MAKING THE TURKEY. Stuffing, the kind I learned from my mom, is my favorite food, and while this means I should make it more than once a year, maybe just to stick in a chicken, I do not. A lack of at-hand giblets (which I knew meant the whole mess of innards you find in the bird; in the audio I meant gizzards, which I think is probably a fake word but anyway) might contribute, but mainly it's because to my mind you need to make vat of stuffing because it's so delicious and you want to feed it to many people and, if you are me, you need eat a great deal of it for yourself, before it goes into the turkey, and while you're stuffing the turkey, and at the dinner (three helpings), and cold from the fridge. I already look forward to 2024's repast.This year, along with the goose - and the potatoes that will be roasted in the goose fat - I will try a new stuffing recipe, one from my girl Alison Roman. As mentioned in the audio, I am already making changes to the recipe in my head. Here she is making it.Food is love (say it with me), and we've had a lot of both in this apartment these past few weeks, dinner parties and late-night hangs, including a few nights ago with a lot of the Reason mag peeps as well as the Fifth guys and their most recent guest, the awesome, funny, super-cute, whip-smart Mary Katherine Ham.Then two two nights ago - I am typing this at 8:39am on Sunday, hoping to get this up in time! - we welcomed our beloved Yael Bar Tur back from Israel. She was on the pod last month and in our hearts always. We ate all the food and drank all the wine and sang some songs and gave each other shirts we picked up in war zones. These friends, this life, I love it so much.A few links mentioned in the audio:“Sam Harris: The Bright Line Between Good and Evil,” Honestly podcastAnd the recipe! This, too, I love to much, and am sending all buttery love to you and yours xxThanksgiving Stuffing* 3 loaves white bread, supermarket variety, not too dense. I am liking potato bread these days. * 2 good-sized yellow onions, small dice* 6-8 stalks celery, small dice* 1 1/2 cups (3 sticks) butter* salt, pepper, poultry seasoning, thyme if you have it* 6 - 8 cups turkey stock, plus the giblets you've simmered in the stock, choppedA day or two before you plan to make the stuffing, let bread slices dry out a bit. Turn then a few times so somewhat evenly dried but don't stress. Once semi-dry, cut bread into cubes.In a large heavy-bottomed pot, melt the butter. Add onions and celery and cook, stirring frequently, until translucent and onions are starting to brown just a bit. Add your chopped giblets. (You are of course welcome to add the meat you chop off the turkey neck. I eat the neck, sending all squeamish people running from the room.) Unless your pot is massive, remove half of the onion mix; you'll be making the stuffing in two batches.Add half your cubed bread to onion-mix, stir to start coating the bread, sprinkling with salt, pepper, poultry seasoning and some thyme. Stir stir. Now start adding your stock, a cup at a time, until stuffing is moist but not wet.Stuff your turkey - or not! Any that does not fit in the bird, and there will be plenty, you can put in a buttered dish, maybe drizzle a little melted butter, and bake at a 350F oven until crisp on top.*And some outro love from the original X (man). Would that I could, I would feed him a wheelbarrow of stuffing and it would not give him half the joy he's given me. Happy Thanksgiving John Doe! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit smokeempodcast.substack.com/subscribe
It's Happy Hour! In this episode Matthew is presenting the perfect Thanksgiving dinner cocktail the Fireside 75. Its light, refreshing, and warming to the soul. Meanwhile Ben is showing off his May I Have Another Punch. The perfect punch for a large party. They also get down to gravy, give tips on alcohol free cocktails, and discuss elbows to the throat one last time. Recipes below.Fireside 751/2 oz Brandy or Cognac1/2 oz Gin1/2 oz Lemon Juice1/2 oz Cinnamon Syrup2 oz Sparkling White WineAdd first 4 ingredients to a cocktail shaker with ice. Shake until well chilled. Double strain into a coupe glass or champagne flute and top with sparkling white wine. Garnish with a lemon twist.May I Have Another Punch1 cup Spiced Apple Syrup1/2 cup Lemon Juice1/2 cup Orange Liqueur1 cup - 1 1/2 cups White Rum2 cups Pomegranate Juice2 cups Club SodaCombine Spiced Apple Syrup, lemon juice, rum, orange liqueur, and pomegranate juice in a sealed container and chill in refrigerator. Top with club soda when serving.Spiced Apple Syrup2 cups unfiltered apple cider2 cups sugar1 cinnamon stick4-8 cloves4 cardamom podsNutmeg for gratingBring apple cider to a simmer over medium heat. Reduce heat to low. Add spices. Simmer for 2 minutes. Remove from heat. Let steep for at least 15 minutes. Return to low heat and add sugar. Stir until sugar is dissolved. Allow syrup to cool completely before using. Makes ~4 cups, adjust as desired.
EP 291 – “JUST GET THE TRAIN” POWERED BY RED ENERGY - Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today. WAR COVERAGE: Summarised the war in the middle east and assessed the role of the media and its reporting. What heartbreaking scenes the locals are dealing with. “VALE PATRICK SMITH – A FEARLESS JOURNALIST” COCKTAIL CABINET - MYLES TOP 5 SELLERS - PrinceWineStore.com.au • Bringing Melburnians, the greatest wine in the world. PrinceWineStore.com.au Jules Rose - https://www.princewinestore.com.au/jules-mediterranean-rose-2022.html Gilbert Blanc - https://www.princewinestore.com.au/gilbert-blanc-2022.html Querciabella Mongrana – https://www.princewinestore.com.au/querciabella-mongrana-2020.html Golfo Vermut – https://www.princewinestore.com.au/cillar-de-silos-golfo-vermut-negra-750ml.html Weinsteffaner Pilsner - https://www.princewinestore.com.au/weihenstephaner-pilsner-500ml.html B S F Cobram Estate - Australia's most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria BOOK: Corrie has a Book: A BRILLIANT LIFE by Rachelle Unreich SCREEN: Caro and Corrie discuss The Lesson FOOD: Caro has a Recipe: Lamb Meatballs – RECIPE MORRACAN MEATBALLS – Ingredients · 1 1/2 tbsp olive oil (for cooking) Meatballs: · 500 g / 1 lb lamb mince (ground lamb) (Note 1) · 1 small onion, grated using box grater (~1/2 cup, including juices, Note 2) · 1/2 cup panko breadcrumbs (sub ordinary) · 1 egg · 2 cloves garlic, crushed. · 1/4 cup coriander/cilantro leaves, finely chopped · 1 1/2 tsp EACH cumin, coriander, paprika (any, but I like smoked paprika) · 1/2 tsp EACH cinnamon, cayenne pepper (add more for spicy) · 1 tsp cooking/kosher salt · 1/4 tsp black pepper Minted Yoghurt Sauce (Note 3): · 3/4 cup plain yoghurt (I use Greek) · 1/2 cup (tightly packed) mint leaves · 2 tsp lemon juice · 1/4 tsp cooking/kosher salt To Serve as pockets: · 4 pita pockets, Lebanese or pita bread · 5 cups shredded lettuce (iceberg, cost/romaine) · 2 tomatoes, halved, thinly sliced · 1 red onion, halved, finely sliced · OR Shredded Red Cabbage, Carrot and Mint Salad (instead of lettuce, tomato and onion) · Extra coriander/cilantro leaves, finely chopped (optional) Instructions 1. Mint yogurt sauce - Set aside 1/2 cup yogurt. Place all other ingredients in a jug that fits the head of a stick blender. Blitz until it turns green - it will be runny. Stir in reserved yogurt (this thickens it again). Refrigerate until required. 2. Meatballs - Place all Meatball ingredients in a bowl. Mix well with your hands. Measure out 1 heaped tablespoon, then roll into balls. Repeat with remaining mixture - should have 20 - 24 meatballs. 3. Cook - Heat oil in a large non-stick pan over medium heat. Add half the meatballs and cook, turning to brown all over, for 8 minutes, or until cooked through. Transfer to plate. (Oven option - Note 4) 4. Serving - Cut pita pockets in half, warm for 10 seconds in the microwave, then pry it open. Stuff with lettuce, tomato, onion, then meatballs (I do 2 per half pocket). Drizzle with Mint Yogurt Sauce and fresh coriander. Learn more about your ad choices. Visit megaphone.fm/adchoices
Jase feels the urge to write an explosive new book about the kingdom of Jesus with Zach, though their conflicting styles may result in a big mess. Phil causes a stir onstage at church and does some good old-fashioned research since he doesn't utilize the internet. The guys discuss the nature of Christianity and how living a faithful life is good, though difficult, here on earth. Zach reiterates advice on how to live in the atomic age without fear. In this episode: Colossians 1, verses 11-12; Hebrews 3, verse 6; 2 Corinthians 6, verses 14-16; Romans 1, verses 1-3; Romans 8, verses 28-39 https://www.patriotmobile.com/phil — Get FREE activation today when you use code PHIL or call 878-PATRIOT https://BlazeTV.com/TheBlind — Own "The Blind" & watch instantly on BlazeTV today! — Learn more about your ad choices. Visit megaphone.fm/adchoices
The holidays are meant to be a magical, peace-filled time for families to reflect on the birth of Jesus, our many blessings, and precious moments spent with family and friends. So, what is it about Christmas that takes those well-intended precepts and turns them into a shopping frenzy, stress-filled expectations, and exhaustion?We're here to help with that. Today's episode offers some tried and true alternatives to hectic holidays.What to buy for new parents? We got you covered. What would tweens, teens, and in-betweens appreciate? We made a list and we've checked it twice. What would bring joy to our senior relatives? Nothing they must fill, dust, or water. Please join us as we offer tips for making your holidays blessed and blissful.We would love it if you made our holidays bright by leaving a review. We would also love to see your Christmas not-shopping list.Show notes: To read the article we discuss about what moms need, go to:https://monicaswanson.com/what-a-mom-needs-most-from-her-family-25-things/Playdough recipe: 1c flour 1/2c salt 2 tsp crème of tartar1 c water1 tbsp cooking oilfood coloring of your choiceMix dry ingredients, Stir in water, coloring, oil. Mix well. Cook over medium heat, stirring constantly, until dough loses shine and rolls around spoon in one lump. Remove from heat, turn out, knead until smooth and free from lumps. When cool, store in a plastic container. (“This recipe must be good; some of the children eat it like candy!”)Reverse Advent calendar: https://passionatepennypincher.com/reverse-advent-calendar/Bird wreath feeder:https://www.birdsandblooms.com/backyard-projects/diy-bird-feeder/diy-bird-feeder-wreath/
STIR/SHAKEN: understanding the basics, how it works and how get compliant, ClearlyIP Podcast: we're diving deep into the world of STIR/SHAKEN “It's not supposed to stop spam calling,” says Tony Lewis, CEO of ClearlyIP. “That's a myth. It's supposed to give the industry a way of quickly tracing the spam call to see who originated it.” In today's podcast, we're diving deep into the world of STIR/SHAKEN, a technology that's making waves in the telecommunications industry with Tony Lewis, who is an expert in STIR/SHAKEN technology and assists telecommunication service providers in achieving compliance. If you've ever wondered about those annoying spam calls or the legitimacy of incoming phone calls, you're in the right place. We'll break it all down for you today. STIR and SHAKEN are acronyms that stand for "Secure Telephony Identity Revisited" and "Signature-based Handling of Asserted information using toKENs." These are two standards that work together to combat caller ID spoofing and robocalls, a problem that has plagued phone users for years. Tony walks us through how this process works. Tony also explores the limits of the system, as currently practiced. ClearlyIP offers STIR/SHAKEN in their SIP Trunking offerings. ClearlyIP Telecom Resellers and Partners sell trunking to customers as an agent or reseller. Either way ClearlyIP assists them with being STIR/SHAKEN compliant. About ClearlyIP With decades of leadership in communications and developing innovative telephony solutions, the team at ClearlyIP provides world-class telecommunications services, applications, and customer-premise hardware to businesses, ITSPs, OEMs, and other communications providers across the globe. Product offerings include Brandable IP Phones, VoIP Appliances, a Suite of Advanced Cloud Services, and a feature-rich SIP Trunking platform with full compliance with Kari's Law. ClearlyIP is privately held and headquartered in Appleton, Wisconsin, and utilizes a “Build and Buy” strategy for company growth, building products that help us grow organically and via strategic acquisitions; more at www.clearlyip.com. Visit www.clearlyip.com
Stigmata was, impressively, the 49th-highest grossing movie of 1999, finishing just ahead of House on Haunted Hill at 50th (which is upcoming in this round!) It made $50 million domestically and just shy of $90 million worldwide on a $29 million budget. Opening at #1 on September the 10th at over $18 million on a spooky box office weekend that saw The Sixth Sense take second with $16 million and ALSO opening, Stir of Echoes, debuting at $5.8 million in 3rd, the music video of a movie was directed by, appropriately, a music video director named Rupert Wainwright and cowritten by Tom Lazarus and Rick Ramage, all three of whom having very limited experience in feature films prior to Stigmata. While Stigmata was a modest box office success, it was critically derided and has been largely reduced to a memory of the late 90s. It may well be the 1999est movie we've ever covered, and it does, at the very least, attempt to say something interesting. This week, John and Jenn are joined by John's OTHER co-host at Pod Only Knows, Kelly Baker, to talk about this interesting little relic.
Imgur albumSpecial equipment - Mortar and pestleImmersion BlenderSpecial ingredients - Garam MasalaCashew butterCashew butter chicken - 1/4 cup plain Greek yogurt6 cloves of garlic2 tablespoons grated ginger1.5 tablespoons garam masala1 teaspoon (or less) cayenne pepper1 teaspoon salt6-8 boneless, skinless chicken thighs, cut into bite-size pieces2 tablespoons olive oil2 tablespoons butter or ghee3 shallots, finely diced1 teaspoon cumin1/2 teaspoon turmeric1/2 teaspoon cinnamon1/2 teaspoon cardamom1/2 teaspoon black pepper2 tablespoons tomato paste1 can of coconut milk1/3 cup of cashew butter1 handful of toasted cashews1 handful of chopped cilantroPair with steamed rice and/or naanNotice “naan” in the line above is a link to my naan and pita recipe from last year.Start by mixing together the cubed chicken thighs with the greek yogurt, half the grated ginger, half the sliced garlic, 2 teaspoons of garam masala, half of the cayenne, and the salt. Let that rest in the fridge for at least 5 minutes, but really, until you are ready to start cooking.Heat a large pan on medium-high heat, add your olive oil and allow it to get hot enough to shimmer, and then add your marinated chicken to the pan. Turn the chicken often, cooking for 6-7 minutes. It won't cook completely, but it should brown enough so that the chicken doesn't appear raw from the outside. Once that time has passed, add half the butter to the pan, and toss the chicken to coat each piece in butter. Remove the chicken from the pan. We'll add that back in later to finish cooking. In your hot, dirty pan, add the diced shallot and cook on medium-high for 5 minutes. Add the rest of the butter, garlic, ginger, and all of the dry spices. Stir these ingredients so they are evenly distributed and let them cook together for 5 minutes. Add the tomato paste and stir to incorporate. Add 1/4 cup of water to dilute the ingredients in the pan and reduce the heat to low. Add the coconut milk and cashew butter and stir until you have a smooth, even consistency and color. With a spatula, make sure to scrape the fond off the bottom of the pan and incorporate it into the sauce. Increase the heat to medium and bring the sauce to a light simmer. Return the chicken to the pan and stir so it is all coated in the sauce. Simmer on medium for 10 minutes. The sauce will thicken as the ingredients marry and the chicken will finish cooking. While that's finishing up, toast the cashews in a small pan to bring out the flavor and give it a nice color. Roughly chop your cilantro. To serve, make a ball of white rice in the center of a bowl and spoon the chicken and sauce over the rice. Garnish with the toasted cashews and chopped cilantro. Serve with warm naan bread.
The Final Chapter of the 19th Annual A-Z of Horror Festival has finally arrived. Was it worth the wait? Well, let's call it a mix of good and bad. We have disappearing mothers, Kevin Bacon, a town filled with crazy southerners, werewolves, talking pets, a lost movie that should have stayed that way, and preferring the zombie apocalypse to going into work. Let's have ourselves a little chat about:Relic (2020)Stir of Echoes (1999)Two Thousand Maniacs! (1964)The Undying Monster (1942)The Voices (2014)Werewolf By Night (2022)Xenia (1990)You Are Not My Mother (2021)Zom 100: Bucket List of the Dead (2023)
Try Formulate! Shampoo and Conditioner custom formulated for your exact hair type, your specific needs, and your scent preference! Created using... chemistry, of course! When you sign up for Formulate, you get a discount for being a Chemistry For Your Life listener AND you help support the podcast with every order!We are big fans of Formulate, try it today and your hair will thank you.www.chemforyourlife.com/formulate- - - - - - - - - - - #173What is freeze-drying? How can something be both frozen and dried? How does it differ from just freezing, or just drying? And is it just for astronauts? Let's get into it!We want to give a special thank you to Bri McAllister for illustrating molecules for this weeks episode! Please go check out Bri's art, follow and support her at entr0pic.artstation.com and @McAllisterBri on twitter!References from this Episodehttps://www.acs.org/middleschoolchemistry/lessonplans/chapter5/lesson6.html#:~:text=The%20added%20energy%20in%20the%2Csucrose%20molecules%20to%20vibrate%20faster.Thanks to our monthly supporters Rachel Reina Letila Katrina Barnum-Huckins Suzanne Phillips Nelly Silva Venus Rebholz Lyn Stubblefield Jacob Taber Brian Kimball shadow Emerson Woodhall Kristina Gotfredsen Timothy Parker Steven Boyles Chris Skupien Chelsea B Bri McAllister Avishai Barnoy Hunter Reardon ★ Support this podcast on Patreon ★ Check out our website at chemforyourlife.comWatch our episodes on YouTubeFind us on Instagram, Twitter, and Facebook @ChemForYourLife.Want to start your own podcast? Use Transistor and you'll have the best podcast platform available. We use it and we are totally in love with it.
It's Happy Hour! In this episode Ben is presenting many cocktails in one with his DIY Aperitif Bar. It's perfect for large food-centered holiday gatherings! Some might be coming up! Meanwhile Matthew gets behind the virtual wheel with his Mario Kart-ish. It's a wacky combination of flavors with an AI twist. Also they debate whether weekends are for work or rest and give advice on how to use robots for good. It's the Thanksgiving x AI crossover you haven't been waiting for. Recipes below.Mario Kart-ish1 oz Rye Whiskey1 oz Cognac (Armagnac in original recipe)1/2 oz Giffard Banana du Bresil Liqueur.25 oz Rich Demerara Syrup2 Dashes Angostura BittersAbsinthe for rinseLemon Peel for garnishPrepare a rocks glass by rinsing the inside of glass with absinthe (or use a atomizer to spray inside of glass). Place a large ice cube in the glass and set aside.Add remaining ingredients to a mixing glass with ice. Stir vigorously for 30 seconds. Strain into glass and express oils from lemon peel over the cocktail and place peel in the glass.Aperitifs and liqueursCampariAperolSt. GermainCointreau (or other orange liqueur)Domaine De Canton (or other ginger liqueur)Lillet BlancLillet RoseSt. George Spice Pear LiqueurCreme de PecheDIY Aperitif BarFruits and juicesApple JuiceOrange JuicePomegranate JuiceApple Slices (may brown quickly so do what suits your audience)Clementine SectionsPear Slices (may brown quickly)Pomegranate Arils (aka seeds)Possible RecipesFor all recipes below combine liqueurs or liqueurs and juices in a large wine glass or high ball filled with ice. Add fruit and top with club soda or sparkling white wine.Ginger Pomegranate Spritz1 1/2 oz Domain De Canton1 1/2 oz Pomegranate Juice3 oz Club Soda or Sparkling White Wine2 tsp Pomegranate ArilsCampari Orange Spritz1 1/2 oz Campari1 1/2 oz Orange Liqueur3 oz Club Soda or Sparkling White Wine4-6 Clementine sectionsLillet Rosé Elderflower Spritz1 1/2 oz Lillet Rosé1 1/2 oz St. Germaine3 oz Club Soda or Sparkling White Wine2 tsp Pomegranate ArilsSpiced Pear Apple Spritz1 1/2 oz St. George Spice Pear Liqueur1 1/2 oz Apple Juice3 oz Club Soda or Sparkling White Wine2-3 Slices of pear
Who doesn't love a stir fry? Quick, easy, healthy, and tasty, it's the perfect weeknight meal. Hunters in particular should be taking advantage of stir-frying. The lean and flavourful meat of wild game goes perfectly in a well-made stir fry and you can make the thin strips of meat necessary for stir fry out of your trim pile! This venison stir fry is the perfect weeknight meal. Quick, easy, healthy, and most importantly, delicious! It's also infinitely changeable. I made mine with white-tail hindquarter (when butchering I like to square off my steaks and roasts and slice the trimmings thin for stir fry), but you could just as easily use thinly sliced wild pork, duck or goose breast, pheasant, grouse breast, or the loin, flank, shoulder, or round from any ungulate. Pretty versatile! But that's not all; you can also change up the vegetables to any light and crisp veggies like peppers, sugar snap peas, zucchini, spinach, kale, tender beans, asparagus, or celery. Tougher vegetables like broccoli or carrots work too, but you may have to blanch them first. The sauce is also riffable. You can add any flavours you like to the sauce, like chilies or hot sauce, vinegar, brown sugar, ginger, etc. You could also just use a store-bought sauce like stir-fry sauce, teriyaki, sweet and sour, etc. to make things even easier. Read the written version of this recipe as prepared by Adam Berkelmans (The Intrepid Eater) Rate this Podcast Listen to our other podcasts here Buy our Small Batch Wild Food Spice Blends About Stir Frying Proper stir-frying, especially wok stir-frying, is generally misunderstood by Westerners. In China, however, as well as the Chinese diaspora, it is nothing short of an art. Stir fries here often consist of a ton of meat, random veggies, and a bunch of store-bought sauce, all added to the wok or skillet at once to basically braise down into a soggy mess. Tasty? Yes, actually, it's not that bad. But compared to a proper stir fry? Not even close! There are a few easy tips to make your stir fries better though, even if you don't reach the heights of a wok master, so let's get into them and see if we can elevate your weeknight stir fry into something just as good as takeout. Marinate or velvet your meat. You'll probably want to get your rice or noodles going now too. Prepare your mise en place: aromatics ready, meat ready, all veggies cut, sauce ready, garnishes ready to go. Get your wok ripping hot. Add the oil and swirl it around the wok. Add the aromatics to flavour the oil. Remove if need be. Add the meat and give it a good sear on both sides. Remove if need be. Add the hearty veggies, then the tender vegetables, then the ultra-tender vegetables, tossing them around constantly. Add the meat and aromatics back in if you removed them. Stir the sauce to reincorporate the cornstarch. Add the sauce around the edge of the wok. Reduce heat and toss everything together. Let the sauce thicken. Add garnishes and take off of the heat. Serve immediately. And that my friends is a stir fry. About Adam Berkelmans: Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food. Follow Adam on Instagram Visit the Intrepid Eater website Learn more about your ad choices. Visit megaphone.fm/adchoices
This week on the 2 Black Runners podcast, Aaron and Joshua Potts discuss some of the most pressing news in running culture. They cover the 2023 NYC Marathon, athletes leaving Bowerman Track Club, and the Top HS girl in the nation signing with USC. TIME STAMPS 0:00 Let's Run is a WILD place 1:07 Intro 3:01 New York Marathon Recap 10:18 Elise Cranny Leaves Bowerman Track Club 17:14 Aaron Runs First Half Marathon 27:16 Stir the Potts ✔YouTube: https://www.youtube.com/@2blackrunners ✔Instagram: https://www.instagram.com/2blackrunners/ ✔Website: https://www.running-report.com/
November 7, 2023: In this episode of the “From the Scene” Podcast, host Erik Bascome is joined by Advance Community News and Business Reporter Jessica Jones Gorman to discuss her ongoing coverage of the Battery Energy Storage Systems planned for Staten Island and the overwhelming opposition they face from members of the borough's community. Learn more about your ad choices. Visit megaphone.fm/adchoices
Thanksgiving is coming sooner than you think, and now is a great time to begin planning what you're going to bake for the holiday season. Whether it's a classic recipe or a new twist, baker and cookbook author Samantha Seneviratne has you covered in her new cookbook, Bake Smart: Sweets and Secrets from My Oven to Yours, which is out tomorrow. Seneviratne joins to discuss her baking secrets and take your calls. DOWNY PUMPKIN BUNDT WITH MAPLE CREAM / Serves 10 Confectioners' sugar is pulverized granulated sugar. It's about ten times finer than granulated sugar, which is why we call it 10X in the biz. Cornstarch is usually added to the sugar as an anti caking agent. In this recipe, it creates a soft and very finely textured cake. CAKE Ingredients: ● 32 tablespoons (4 sticks; 452 grams) butter, at room temperature, plus more for the pan ● 3 ¼ cups (442 grams) all-purpose flour ● 1 tablespoon (12 grams) baking powder ● 2 teaspoons ground cinnamon ● ½teaspoon ground ginger ● ¼ teaspoon ground allspice ● ¼ teaspoon freshly grated nutmeg ● 1 teaspoon kosher salt ● 1 pound (453 grams) confectioners' sugar ● 4 large (200 grams) eggs, at room temperature ● 1 tablespoon (14 grams) pure vanilla extract ● 1 15-ounce (425 gram) can pumpkin puree (about 2 cups) MAPLE CREAM Ingredients: ● ½ cup (114 grams) mascarpone ● ¼ cup (78 grams) maple syrup ● ¼ cup (30 grams) confectioners' sugar ● 1 tablespoon (15 grams) whole milk if necessary DIRECTIONS: ● Preheat the oven to 350°F. Butter a 12-cup ● Butter a 12-cup Bundt pan. o The best way to butter a Bundt pan is with a pastry brush and soft butter. Make sure to get into every ridge. PREPARE THE CAKE In a small bowl, whisk together the flour, baking powder, cinnamon, ginger, allspice, nutmeg, and salt. In a large bowl, with an electric mixer on medium speed, beat the butter and confectioners' sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, scraping down the sides of the bowl as necessary. Beat in the vanilla. Add the flour mixture and beat on low speed until just combined. Fold in the pumpkin. Tip the batter into the prepared pan and smooth the top. Rap the pan on the counter to knock out any air bubbles. Bake until a skewer inserted into the center of the cake comes out clean, 70 to 75 minutes. Transfer the cake to a rack and let cool in the pan for 15 minutes, then flip the cake out onto the rack and let cool completely. PREPARE THE MAPLE CREAM In a small bowl, stir together the mascarpone, maple syrup, and confectioners' sugar. Stir in a little milk if necessary to adjust the consistency; the cream should be thin enough for drizzling. Drizzle the cream over the top of the cake to serve.
Irish rugby legend Hannah Tyrrell joins Alanna Cunnane on this week's HerSport Energia AIL Rugby Show to break down all of the latest news and matches. They dive into how Fiona Hayes' Bohemians shook things up against Blackrock, the impact the Irish internationals will have with their come back into the league and also what more investment into pathways could do for the game. Timestamps 0:00 Intro 0:40 Blackrock's winning streak comes to an end 2:29 Ireland win the XV3 series 6:54 David Humphreys to succeed David Nucifora as IRFU performance director 10:02 Nike correct themselves on the history in men's and women's rugby 12:44 Energia AIL review 13:03 UL Bohemians beat Blackrock? 17:07 Suttonians 44-0 Cooke 19:39 Old Belvedere 33-19 Galwegians 22:32 Railway Union 46-10 Ballincollig 26:38 This or that challenge 27:31 Energia AIL preview Visit the website https://hersport.ie/ Check out the Her Sport channels Instagram - https://www.instagram.com/hersport.ie Facebook - https://www.facebook.com/HerSport.ie/ Twitter - https://twitter.com/HerSportDotIE About Her Sport: Her Sport is a media platform centred on bringing the latest Irish and international women's sports news. Her Sport aims to empower women in sport, inspire more female participation, increase opportunity and level the playing field for future generations. Our objective is to create real and tangible change. Contact us: email@example.com
We're diving into the archives today at Cocktail College as we resurface an episode and cocktail we think you might have missed first go around: The American Trilogy. We're exploring it with the Applejack-based drink's co-creator, and owner of New York's Dutch Kills bar and Hundredweight Ice Company, Richie Boccato. Listen on to learn the story behind the American Trilogy and to learn Boccato's recipe — and don't forget to like, review, and subscribe! Richie Boccato's American Triology Recipe Ingredients - 1 ounce applejack, such as Laird's Bottled in Bond - 1 ounce rye whiskey, such as Michter's - 1 cube Demerara sugar - 2 dashes orange bitters (1:1 mix of Fee Brothers and Regans') - 1 splash soda water Directions 1. Add sugar cube to a chilled Old Fashined glass and saturate with bitters and a splash of soda water. 2. Crush cube using a muddler and work to form a rough paste. 3. Add applejack, rye, and a large, singule cube of ice. Stir a few times to incorporate the sugar paste. 4. Garnish with an orange twist. Hosted on Acast. See acast.com/privacy for more information.
New York Times cooking writer Yewande Komolafe has written a new cookbook inspired by the dishes and flavors of her home country, Nigeria, especially Lagos, the country's largest city where Komolafe grew up. My Everyday Lagos includes 75 dishes that you can find around the city, many of which are staples of Nigerian homes, like Jollof Rice and Puff Puff. Komolafe joins us to talk Nigerian cooking. RECIPE: Iwuk Edesi (with chicken) Serves 6 to 8 Preparing this rice and chicken one-pot meal is an experience: the rich fragrances of these ingredients will slowly fill your kitchen as the rice softens. Iwuk edesi is a dish rooted in Efik and Ibibio cuisine, a gift from the southeastern region of the country. It is often found on buka menus and is sometimes called “native rice.” If you use another type of meat, the cooking times may differ, but the method essentially stays the same. This is a solid stand-alone meal, best enjoyed straight off the stove, but is equally satisfying the next dayas leftovers. INGREDIENTS: - ¼ cup neutral oil such as canola or grapeseed- 3 pounds bone-in, skin-on chicken parts- Fine salt to taste- 1 tablespoon grated ginger- 2 garlic cloves smashed- ½ cup red palm oil- 2 tablespoons Trinity Pepper Paste - 2 cups long grain white rice- About 2¼ cups chicken stock - 4 cups torn hearty greens such as ugwu, mature spinach, collards, or kale- 1 small red onion, finely chopped In a large pot or Dutch oven, heat the oil over medium until shimmering, 1 to 2 minutes. Pat the chicken pieces dry and season both sides generously with salt. Working in batches if necessary, place the chicken pieces skin side down in the pot and sear until deep golden brown on both sides, about 12 minutes total. Move the seared pieces to a plate and set aside. Drain out all but 2 tablespoons oil. Add the ginger and garlic and stir until fragrant. Stir in the palm oil and pepper paste and then the rice. Stir to coat every grain of rice in the sea- soned oil. Add the stock. Scrape the bottom of the pot to loosen up any stuck bits, season with salt, and bring to a simmer. Do not stir the rice at this point. Transfer the chicken to the pot skin side up, along with any liquid from the plate. Cover with the pot's lid or foil and cook until the liquid is absorbed, the rice is tender, and the chicken is cooked through, about 20 minutes. Stir in the greens and allow to wilt and soften, 2 minutes. Remove from the heat and let sit covered for an additional 10 minutes. Carefully fluff the rice with a fork. Divide the rice and chicken among plates, sprinkle on the chopped red onion, and serve warm.
Chaos chats with Allison Jayne, one of the panelists from last summer's Frank Talk Summit and Author of Find Love Again - Learn to Date Like a Goddess. Get your free copy of her book, and learn more at: www.learntodatelikeagoddess.com www.inspiredlifetapping.com Setting the record straight on dating apps… Everyday people telling everyday stories of the “swipe right” world. Have you had a crazy dating experience? Tell your story on the Swipe Wrong podcast. Contact us and we'll record your story for a future episode! Website: www.swipewrongpod.com Email: firstname.lastname@example.org Voicemail: 317-426-6616 Host: Chris “Chaos” Koss Producer: Jay Pelham Related Podcasts: Travel 365 Pelham Place Other Swipe Wrong episodes to check out: Any of the Threesome episodes Date Like A Dude Gone Catfishing Airing Some Dirty Laundry Swipe Awareness Plenty of Guppies Common dating apps that might be referenced on Swipe Wrong are Tinder, Hinge, Match, Bumble, Plenty of Fish, Facebook Dating, HUD, Hily, OkCupid, DOWN Hookup, BLK, Chispa, BBW Dating, Badoo, Cougar Dating, Scout, eHarmony, WooPlus, Coffee Meets Bagel, Grindr, 3Fun, FWB, Stir, HER, Field, Wild, Upward, Hickey, HOLY, Eden, Christian Mingle, FarmersD, FARMLY, Cowboy Singles, Military Dating, LUMA, and more!
It's the last movie in this year's Spooktober mini-series, and we're going to Chicago to solve a murder. It's Stir of Echoes this week on Haunted Phosphorescence! Support the show and get early access and exclusive content at https://www.patreon.com/harmlessentertainment https://www.youtube.com/channel/UCEDmdtUAW_pJYCJfaZV7Unw/live Buy some Merch! https://www.teepublic.com/stores/attention-hellmart-shoppers Check out Executive Producer Michael Beckwith's movie website at https://upallnightmovies.com/
Stirred, boozy, and beloved by bartenders across the globe, the Hanky Panky feels like a modern creation but it's steeped in history, having been created over 100 years ago by Ada "Coley" Coleman at the American Bar at the Savoy hotel. Here to join us today and share his expertise on the drink is Ektoras Binikos, a New-York-based long-time industry pro, and co-owner of Sugar Monk in Harlem and the upcoming Bitter Monk at Brooklyn's Industry City. Listen on (or read below) to discover Ektoras' Hanky Pankny recipe — and don't forget to like, review and subscribe! Ektoras Binikos' Hanky Panky Recipe (Classic) Ingredients - 1 ½ ounces London Dry Gin - 1 ½ ounces sweet vermouth - 2 or 3 dashes (or small teaspoon/barspoon) Fernet Branca Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled Coupe or Nick & Nora glass. 3. Garnish with an orange twist. Ektoras Binikos' Hanky Panky Recipe (Sugar Monk riff) Ingredients - 1 ½ ounces unaged genever - 1 ½ ounces sweet vermouth - 2 or 3 dashes (or small teaspoon/barspoon) Fernet Branca - 2 or 3 drops housemade orange bitters Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled Coupe or Nick & Nora glass.3. Garnish with an orange twist. Hosted on Acast. See acast.com/privacy for more information.
A new cookbook from “Binging with Babish” creator Andrew Rea walks home cooks through mastering basic skills and recipes in the kitchen. Rea joins us to discuss Basics with Babish: Recipes for Screwing Up, Trying Again, and Hitting It Out of the Park. CARBONARA Italian dishes are regularly bastardized here in America, and carbonara is far from an exception. Bacon, peas, mushrooms, garlic, even scallops have invaded this simple Roman staple, and you know what? Who cares. Put what you want in your carbonara, just don't serve it to a purist (or post it on the Internet) if you don't want to catch an earful. I will not debate, however, that far and away the best expression of carbonara is the properly executed genuine article. Eggs (or just egg yolks for added richness and color) are practically whipped into an emulsion with pork fat and Pecorino Romano, creating what is perhaps the richest sauce in the pasta lexicon. The sauce's rich, complex flavor is largely furnished by guanciale, a difficult to find cured pork jowl. Luckily, the much more widely-available pancetta is a fine substitute! SERVES 4 TO 6 3 large eggs 1 large egg yolk 4 ounces of finely-grated Pecorino Romano or Parmigiano-Reggiano cheese (or 2 ounces of each!), plus more for serving Kosher salt and freshly ground black pepper 1/2 pound guanciale or pancetta, diced 1 pound dried linguine In a large, high-walled sauté pan, bring 2 quarts water to a boil, just enough in which to comfortably cook the pasta. In a liquid measuring cup, combine the eggs, egg yolk, cheese, 1 teaspoon salt, and 2 teaspoons pepper. Whisk or beat with a fork until evenly combined. Set aside. In another large sauté pan, combine the guanciale with 1/4 cup water and cook over medium-high heat until simmering. Continue to cook until the water is evaporated and most of the fat from the guanciale has rendered out, anywhere from 5 to 10 minutes. Meanwhile, add the pasta to the boiling water and cook for 1 minute less than the suggested cooking time on the package. Drain, reserving 1 cup of the pasta cooking water. Discard all but 3 tablespoons of fat from the guanciale, lower the heat, and add the pasta along with 1/4 cup of the reserved pasta cooking water. Cook, tossing, until the pasta is evenly coated in fat. Take the pan off the heat and allow to cool for 10 seconds if it's sizzling loudly. Add the egg and cheese mixture, immediately and vigorously stirring it into the pasta, taking care not to let any of the egg sit in one place for too long. Stir in more pasta cooking water, 2 tablespoons at a time, until the desired consistency is achieved. Season with more salt if necessary and serve with extra cheese grated over the top. Note: Try the (Michelin-starred chef and master of pasta) Luciano Monosiglio method—it's fun! Put the eggs and cheese in a blender and slowly stream in a half cup of pasta cooking water while the blender is running. Throw a hunk of guanciale in there if you really want some pervasive pork flavor, followed by 2 tablespoons of reserved fat from the pan. Blend until smooth and add back to the pasta in the hot pan, cooking over low heat until thick.
The guys exhume an ancient whiskey cocktail that first appeared in the 1916 printing of “Recipes for Mixed Drinks” by Hugo R. Ensslin.TIPPERARY RECIPE1.7oz/50ml Irish Whiskey.85oz/25ml Sweet Red Vermouth.5oz/15ml Green Chartreuse2 dashes Angostura BittersPour all ingredients into a mixing glass with ice cubes. Stir well. Strain into chilled martini cocktail glass. Garnish with an orange slice.Recipe via the International Bartenders Association (https://www.iba-world.com/) Hosted on Acast. See acast.com/privacy for more information.
Patrick and Adam always mix Pop Rocks with their Pepsi. Download this episode here. (51.6 MB) Listen to F This Movie! on Spotify and on Apple Podcasts. Also discussed this episode: Taylor Swift: The Eras Tour (2023), Tales from the Crypt: Ritual (2002), From a Whisper to a Scream (1987), Gothika (2003), Haunted Mansion (2023), Dead of Night (1977), Graveyard Shift (1990), Stir of Echoes (1999), V/H/S/85 (2023), Totally Killer (2023), The Boogeyman (2023), Life (2017)
GUACAMOLE RECIPE: Ingredients: • 2 ripe avocados • 1 lime, juiced • 1/2 tsp salt • 2 Tbsp chopped fresh cilantro • 2 Tbsp diced red onion • 2 cloves garlic, minced • 1 large tomato, seeded and diced Instructions: 1. Cut the avocados in half and remove the pit. Scoop the flesh into a large bowl. 2. Mash the avocado with a fork or potato masher until it's nearly smooth, with just a few small chunks remaining. 3. Stir in the lime juice, salt, cilantro, red onion, and garlic. 4. Gently fold in the diced tomato. 5. Taste and adjust the seasonings as needed, adding more salt or lime juice to taste. 6. Cover the bowl with plastic wrap and refrigerate until you're ready to serve. Is guacamole good for you? Yes! Let's talk about it. While the chips that people usually consume with guacamole can lead to health issues, guacamole itself has a lot of health benefits. Just be sure to consume it with keto-friendly foods. Guacamole ingredients and benefits: 1. Avocados • They contain monounsaturated fatty acid • They support healthy insulin levels • They support a healthy heart • They help keep you satisfied so you can fast longer • They are rich in phytonutrients • They contain glutathione • They contain carotenoids • They help lower inflammation 2. Limes or lemons • They are a good source of vitamin C • They contain citric acid • They may help prevent kidney stones • They help support a healthy liver • They help support weight loss 3. Sea salt • It's rich in minerals and trace minerals • It's good for people on the keto diet 4. Tomatoes • They contain lycopene • They support the heart • They have anti-inflammatory properties • They help protect the skin from ultraviolet radiation • They have anticancer properties • They support healthy bones 5. Onions • They contain quercetin • They may help people who have allergies • They support healthy blood pressure • They may help with gout • They support a healthy immune system • They may help decrease the risk of certain types of cancer • They are a good source of vitamin C • They support detoxification 6. Garlic • It supports detoxification • It contains allicin • It's antimicrobial • It supports a healthy heart • It supports healthy blood pressure • It may have anticancer benefits • It supports healthy gut microbes • It's a potent anti-inflammatory 7. Cilantro • It helps protect the liver against heavy metals • It has anticonvulsive properties DATA: https://www.pressreader.com/canada/th... https://faseb.onlinelibrary.wiley.com...