Podcasts about Strain

Donate (no account necessary) | Subscribe (account required) Join Bryan Dean Wright, former CIA Operations Officer, as he dives into today's top stories shaping America and the world. In this Friday Headline Brief of The Wright Report, Bryan covers Trump's new work requirements for welfare recipients, job losses from the AI revolution, major trade developments with China, new drone defenses for the Pacific, and the growing risks of a satellite disaster in orbit. Work for Welfare Begins: Starting tomorrow, able-bodied adults ages 18 to 65 without dependents must work at least 80 hours a month to receive food aid under Trump's "Triple B Bill." Exemptions include parents of young children and residents in areas with high unemployment. Bryan warns that states managing these programs may soon raise local taxes to offset new administrative costs. AI Cuts Human Jobs: Amazon and other major tech firms are laying off software engineers as AI begins writing code and automating support work. Bryan calls it "a quiet industrial revolution that's going to reshape America's middle class for decades." Trump and Xi Trade Gains and Tensions: China agreed to buy 12 million metric tons of U.S. soybeans this season, with promises to expand purchases later if relations hold steady. But Xi refused to curb Russian oil imports, signaling Beijing's intent to prolong the war in Ukraine. New U.S. Drone System — The X-BAT: A cutting-edge drone platform called the X-BAT can launch vertically, operate without runways, and land itself like a reusable rocket. Bryan calls it "a game-changer for a future war in the Pacific." A Coming Satellite Crisis: With 100,000 satellites expected in orbit by 2030, experts warn of potential collisions and cascading debris — the "Kessler Syndrome." Bryan explains how one accident could take down global communications and cripple modern life. Venezuela Airstrikes Under Review: Trump is considering airstrikes against Venezuelan drug ports and airfields tied to the Cartel de los Soles. Analysts believe the move could topple Nicolás Maduro and restore democracy under opposition leader María Corina Machado. Europe's Migration Backlash: Germany and Sweden face outrage over migrant crime after courts refused to deport rapists from Eritrea. Bryan highlights how "suicidal empathy" — compassion that undermines security — is destabilizing Western nations. Ukraine's Strain and Russia's Weakness: Russia cut interest rates to ease its stagnant economy while Ukraine faces mass draft dodging as 100,000 young men flee to Europe. Trump responded by reducing U.S. troop levels in Romania to refocus on the Pacific and Latin America. Crisis in Mali: Al Qaeda rebels have surrounded Mali's capital as the U.S. orders citizens to evacuate. Bryan warns that Ukraine's secret aid to jihadist groups could backfire and lead to a new Taliban-style regime in West Africa. Listener Mail — The Morality of Espionage: Bryan answers questions about ethics inside the CIA, sharing personal reflections on moral judgment, mentorship, and the gray zones of intelligence work. "And you shall know the truth, and the truth shall make you free." - John 8:32 Keywords: Trump welfare work requirements Triple B Bill, Amazon AI job cuts software layoffs, Trump Xi China soybean trade, X-BAT drone vertical launch defense, Kessler Syndrome satellite collision risk, Venezuela airstrike Cartel de los Soles, Germany Sweden migrant crime backlash, Russia Ukraine draft exodus Romania troops, Mali AQ ISIS rebellion evacuation, CIA morality ethics Bryan Dean Wright

On the latest episode of “Dishing with Stephanie's Dish”, I sit down with accomplished book cover designer, art director, and now, celebrated cookbook author, @LauraKlyn The episode is a deliciously detailed look into Laura's new book, “100 Pie, Tart and Galette Recipes for Every Season” and a behind-the-scenes peek into her world of culinary creativity and design.From the moment I flipped through the pages, it was clear Laura's design expertise shines brightly. Laura's background as a cover designer and art director, paired with hands-on experience working on dozens of cookbooks, comes to life in her visually stunning collection. Each photo in the book tells a story——and is surrounded by thoughtful prop styling, from vintage pie servers to antique dishes discovered at local shops.A special treat is Laura's focus on savory pies—think samosa pie or the show-stopping asparagus tart—beautiful options for every season and palate. The attention to technique continues with creative garnishes, like sugared cranberries and candied herbs, adding sparkle to your holiday spreads and beyond.Laura's cookbook recommendations are rock solid—even non-pie bakers will find plenty to love between these pages.Ready to up your pie game? Listen to the full episode for stories, tips, and plenty of seasonal baking inspiration! Enjoy these two recipes from Laura, one savory and one sweet, to get a taste of her book!Lemon Meringue TartMakes 1 10-inch round tartI love this twist on lemon meringue pie in tart form. For me, the proportion of crust to lemon is perfect, and it's even better with Swiss meringue instead of French meringue, which is a traditional pairing with lemon. Swiss meringue is cooked on the stove and doesn't need to go in the oven. It is softer and creamier, adding a beautiful airy sweetness to counter the tart lemon curd. This bright tart comes out looking lovely and tastes even better.Press-In Shortbread Tart DoughMakes 1 10-inch tart crustI've tested a lot of tart crusts over the years, and many of them are so hard, it's difficult to break off a bite with a fork. This buttery and delicious shortbread crust is delicate enough to easily break apart but strong enough to hold the tart together. Using cake flour is key to getting a nice, cookie-like crumb. This dough is not tough enough to roll out. Press the dough directly into the pan for an easy to pull together, delicious tart base.Ingredients¾ cup (169 g) unsalted butter, softened½ teaspoon fine sea salt2 teaspoons vanilla extract⅔ cup (73 g) confectioners' sugar2 cups (230 g) cake flourInstructionsIn the bowl of a stand mixer fitted with the paddle attachment, mix butter, salt, vanilla extract, and confectioners' sugar on medium speed until light and fluffy, about 5 minutes. Add flour and mix just until combined. Press dough directly into a 10-inch tart pan, starting with the sides and finishing with the bottom. Bake the crust according to the tart recipe's instructions.Lemon CurdIngredients8 egg yolkszest of 2 lemons⅔ cup fresh lemon juice1 cup (200g) sugar10 tablespoons (141 g) salted butterSwiss Meringue5 egg whites1¼ cups (250 g) sugar½ teaspoon cream of tartar1 teaspoon vanilla bean pasteInstructionsTo make the crust: Preheat oven to 350ºF. Press tart dough into a 10-inch tart pan. Generously dock with a fork and bake for 25 to 30 minutes or until lightly browned. While still hot, use a tamper or back of a spoon to lightly press down the center of the crust, leaving a ¾-inch edge.To make the lemon curd: Whisk together egg yolks, lemon zest, lemon juice, and sugar in a saucepan. Cook over medium-high heat, stirring constantly, until mixture becomes thick and coats the back of the spoon, about 8 to 10 minutes. Use an instant read thermometer to check the temperature; it should reach 170ºF. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on low. Add butter 1 teaspoon at a time, mixing until fully combined before adding the next teaspoon of butter. Strain through a sieve into a medium bowl. Pour while still warm into the tart shell. Cover with plastic wrap and refrigerate for 2 to 3 hours.To make the Swiss meringue: Whisk together egg whites and sugar in the top pan of a double boiler until completely incorporated (see note below). Cook, whisking continuously, for about 5 to 6 minutes or until mixture reaches 170ºF. Pour into the bowl of a stand mixer fitted with the whisk attachment. Add cream of tartar. Beat on high for about 2 minutes. Add vanilla extract and continue to beat on high until stiff peaks form. Scoop or pipe onto lemon curd. Toast meringue with a kitchen torch or under the oven broiler. Keep a close watch on meringue while toasting to avoid burning. Remove sides of tart pan and serve.Episode Transcript Follows:Stephanie Hansen:Welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space and a lot of cookbook authors. And this book came across my desk by Laura Klynstra And right away I was like, pie! Laura, your book, “100 Pie, Tart and Galette Recipes for Every Season” is extremely beautiful. And, and I, it kind of, when I read through the whole book and I read through your bio, I was like, oh, well, she's like in the design field because honestly, this is probably one of the most beautiful books on pie I've ever seen.Laura Klynstra:Oh, thank you. Thank you so much.Stephanie Hansen:It's so incredible, like just the way that the pies are decorated, the color choices that you used for the intros, everything is laid out so it feels easy, accessible. And even like the whole rolling out the pie dough section, there's tons of pictures, the decorating of the lattice work, It's a really well done book. Congratulations.Laura Klynstra:Oh, thank you so much.Stephanie Hansen:What's your background and how did you come to be the pie aficionado?Laura Klynstra:My background is actually cover design. I'm a book cover designer and art director. But I also, during all the time that I've been an art director, I've also worked on a lot of cookbooks. So I gotten to go on a lot of photo shoots, work with food stylists and photographers. And during that whole time I learned, I just kind of sat back and watched and learned all the bits and it took time. I'm a self taught photographer. It took me a long time to really figure out how to capture light correctly. And light is really the key to getting a good photo.Laura Klynstra:So yeah, it was a lot of trial and error, but eventually I figured out a system to get my camera mounted correctly. I shoot manually and get that light, but I also, I consider every photo similar to what the way I look at a cover design. It's not just here's your pie or whatever it is you're shooting. There's a lot of things going on around it. And so it's telling a story. The photograph is telling a story. It's giving you a sense of the time. Especially like the fall ones are a lot of fun to shoot.Laura Klynstra:So many great things to props that you can put in with the photos for the fall shots. And it's just, it's a lot of fun.Stephanie Hansen:Did you amass a large library of props and did you have things already or were you always on the lookout?Laura Klynstra:This is my third book, so I had a lot of props already. I have like all these Storage shelves downstairs have the weirdest things. You know, I go to antique stores and I'm always looking for old boxes and just everything. Pretty much everything that could possibly have anything to do with baking. If I go to an antique store, I'm always like, I need that. Especially pie servers. Old, old silverware.Stephanie Hansen:Yes.Laura Klynstra:I hate, I hate photographing with a shiny silver, you know, piece of silver or a new one that it never, you know, for one thing, you can end up reflecting your camera in that. So these old patina silverware and things like that are just fabulous to have. Like, you just gotta have a ton of those in your.Stephanie Hansen:In your Agreed, agree. Thus my sort of background of stuff from my cookbook styling myself in. Can we talk about pie crust? Do you have, like, what you would say is your definitive pie crust that you mostly use.Laura Klynstra:For sweet pies? There's a recipe in there called a maple pie crust, and that's actually my favorite crust to use. It's very similar to a regular crust, except for a lot of the liquid is made with a pure maple syrup. And when you roll that crust out, that syrup gives it like a pliability that just. It doesn't crack the way sometimes you can get with the regular all butter pie crust. And it's just so easy. And so it's just supple. It's, it's. It's my favorite one.Laura Klynstra:But again, I'd only use it for sweets. Even though you don't really taste the maple, it's like, you know how when you add maple to something, it doesn't have a strong flavor, as strong as what you would expect it to be, but it' if you're beginning. That would be my press recommendation for somebody who's just beginning because it does make a really easy to roll out.Stephanie Hansen:I love this because I use vodka in my pie crust to kind of do the same thing. It gives you that moisture when you're putting the assembly together and the roll, but then it bakes out in the final product, so you get kind of a crispier situation. Maple. I've never thought of that. I wonder, have you ever tried honey? Would it do the same thing?Laura Klynstra:I haven't tried it. I would expect it would. And it would just add a little bit of sweetness. The other thing is buttermilk. You can add a little buttermilk that I don't know if you've ever made pie dough, and then put it in your refrigerator and left it in there for two days and it started to turn kind of like a gray Color, Yes. When you add some acid from the buttermilk keeps it from doing that. I'm not sure. I can't.I don't know what the science is behind that, but a little. A little. I think the vodka might, too. I'm not sure. I.Stephanie Hansen:That's a great.Laura Klynstra:Yeah.Stephanie Hansen:I know what you're talking about, and I'm trying to think if I've noticed it with or without vodka. And I can't say. Truthfully, I have, but, like, a lot of times for Christmas or Thanksgiving or any of the. The special holidays, you're making your crust in advance because you've got so much to do, so. So that's a really great tip. I love it.Laura Klynstra:Yep. Yep. And you can also freeze pie dough. So you can make. If you're having Thanksgiving and you're. You're. You can do it a week ahead, just wrap each one individually and then put it inside a freezer as a black bag and then throw it in the freezer. And that way you're just.You've got something that's totally done, even a week in advance.Stephanie Hansen:One thing that I really liked about this book, too, was you took pie into not just sweet places, but also savory. So there's a lot of galette and, like, savory forward dishes, like a potato bacon, gruyere galette. You've got quiche. Do you eat a lot of savory pies? Because that's actually kind of one of my favorite ways to do it. This samosa pie looks amazing.Laura Klynstra:The samosa pie is so popular at my house. So popular. We love that one. So, yeah, we do eat that one quite a bit. The quiches, we do a lot. Some of the other ones, not as often, but, like, the. The asparagus one is kind of just more of something that I would bring to a party.Stephanie Hansen:Yeah. Spring or Easter.Yeah. You know, like, that first time when you. Asparagus is one of the first things that comes out. And in this. In the spring. And so you're just, like, dying to get something fresh. We talked. before I started the podcast that. She's in Michigan, I'm in Minnesota. And literally, like, when you see anything green at the store. And we always jump the gun. Right. Because.Get produce from the coast before we get our own, but there's nothing better than, like, your own homemade asparagus.Laura Klynstra:Yes. And the rhubarb is the other thing that comes up the soonest. And again, I love rhubarb. It's.Stephanie Hansen:So do I think that's My next book, actually.Laura Klynstra:The whole rhubarb book.Stephanie Hansen:Yes, because I just. I'm obsessed with it, and I have, like, 60 recipes, so I'm like, you know, I'm. I'm about way there.Laura Klynstra:What kinds of recipes are they? Like cakes and.Stephanie Hansen:Yeah. Yes. Like bars and cakes and pies and custards, but also chutneys and pork dishes and breads, cookies.Laura Klynstra:That's a fabulous idea. I'm on board with that one.Stephanie Hansen:I think I might have to, like, submit that as my next proposal. We'll see. Another thing that happened this year about pies, I guess it was maybe last year, but it created quite a kerfuffle, and you address it in this book, is the loss of the chocolate wafer cookie. The company that makes the chocolate wafer cookie, I believe it was Nabisco, stopped making that chocolate wafer cookie. And it was the base for a lot of people's, like, mud pies or chocolate pie crust or the press in crusts or the cookie crusts. And people were really freaked out, and people were, you know, we need a recipe to make this cookie. So in here, you have your own chocolate cookie recipe.Laura Klynstra:Yeah. Yep. It's got the black cocoa in it. Like, it's actually like an Oreo, but without the. And if you do end up using Oreos, do take out that middle part. I always scrape out the. If you don't, you're gonna end up with kind of like a too much butter and it's not gonna work. But, yeah, you can make your own so that you're not adding all these preservatives and yucky things into your pies, but sometimes people don't have time.I mean, I totally understand that you can't always.Stephanie Hansen:And I guess maybe depending on your audience too, like, if you're making something for a kid's birthday party, maybe that will be fine. Not that we feed our kids less delicious things than we feed ourselves, but come on, we kind of do times. I do love to. There's a lot of detail in this book about garnishes and sauces. And the white chocolate cranberry tart is just a beautiful photograph, but it also has these sugared cranberries. Tell me about those. And. And obviously, putting them on a tart is delightful, but what else could we do with those? Because those were just gorgeous.Laura Klynstra:I've used them on cakes. And just even, like, even if you're doing a spread, like a holiday spread, they look beautiful in a little bowl. And that same method, the method to make Those is you create a simple syrup and then you dunk the cranberries in the simple syrup and then you let it dry and they become really sticky. And then you roll them in sugar so they look really beautiful. But you can do that same process with mint leaves, rose petals, rosemary. And it's just a beautiful garnish, especially in the winter, because it has that sparkle to it. It just makes it look more special than if you were just going to, you know, lay a sprig of rosemary next to something.Stephanie Hansen:When you started making pies, do you remember how old you were? And what is it about pies that captured your imagination?Laura Klynstra:Well, I really like the handmade nature of it. The fact that, I mean, before I made pies, I was a cookie baker. Cookies were my. Because that's the easiest thing when you're a little. When you're a kid. And I baked since I was basically able to. My mom was a wedding cake baker, so we had all the supplies and all.Stephanie Hansen:Wow.Laura Klynstra:All the inspiration was there, but I didn't start making. And my mom, she always, she loved pie too, but she always used the pie crust from the box, which I kind of hate, but same, same. She just didn't like rolling out dough. So she just, she just used the, the rolled. The rolled up version. But you can buy better versions than the red box. There are.Stephanie Hansen:Joe's is surprisingly good.Laura Klynstra:I think that, yeah, Whole Foods has one too. That's butter instead of like the other weird oils that are in the. The other one. But I think maybe all of my love of like rolling out cookies and then you kind of turn that into rolling out dough. I learned it was a learning curve. I don't think that we just all naturally can know how to make a pie crust and how to roll it out. And you have to practice a little bit. But the lovely part of, of a pie versus a cake or a cookie is that there's just more of your hands involved.Laura Klynstra:And because I make so many things electronically and digitally, because I'm a book cover designer. So to have to be able to make something physically with your hands is both relaxing and satisfying. And I think it makes like a more special finished product. It makes a great gift or something to share with people, to bring to the office or a party or a potluck, and it just feels like it. A pie has a slightly more personal touch to it than maybe a cookie does or a bar. Even though I love cooking bars, don't get me wrong.Stephanie Hansen:Yes. Tell me about your other books.Laura Klynstra:So this is The Homemade Pie Cookbook is the first book I've written by myself. My book just before this one was called “Gather & Graze” and I wrote with my former colleague who is also an art director. She, she does the, she works at HarperCollins. Sure. Mumtaz Mustafa @spiceandsugartable and I have it right here. This is “Gather & Graze” Stephanie Hansen:That's beautiful.Laura Klynstra:So this is more of like a party table spread book. So Mumtaz is brilliant with savory food and I'm more, more of a baker. She's from Pakistan, so she's got this really broad sense of spice and she's just brilliant with the savory. So we split this book up by anything that was baked in the oven I've made and then pretty much anything that was cooked on stove she made. And it's divided by country. So it's a really fun international style party book.Stephanie Hansen:I love that. I'm glad you brought it to my attention. I'll for sure put that in the notes.Laura Klynstra:Yeah, it's a, it's a, it's quite fat. It's, it's a, it's, it's, there's over like 170 recipes in it. It's not a, not a lightweight book. And then the book before that I wrote with my mother. Oh, look at that cute “Christmas Baking”. And this one is it, it does well every, every holiday season. And it's kind of, it's been out for I think five years. And so it's kind of a perennial, hopefully at this point.Laura Klynstra:And it's just, you know, all my favorite. But Christmas baked goods. There's a, there's a breakfast chapter in there for Christmas morning.Stephanie Hansen:Holiday high points. What's next?Laura Klynstra:I got my way. And who knows if I will. I would like to do a fall baking book.Stephanie Hansen:What would that look like? I'm thinking apple. You have quite a, like pumpkin chapter in here.Laura Klynstra:Yeah. Yep. They would have all of those, those, those cozy. It would just be all the cozy, cozy recipes. And I just love the styling of fall too. Fall is one of my favorite seasons. So. Yeah, that would be, that would be super fun.Laura Klynstra:But I also have another idea for, called like, I want to call it Paradise Baking or Baking paradise, which would be all tropical recipes.Stephanie Hansen:That's a great idea. And that's not something we've seen before.Laura Klynstra:I don't, I haven't seen it. No. I have a second home in Guatemala so I could do a lot of the photography there, which would be fun. Yeah. The first few recipes in the Homemade Pie Cookbook were Shot in Guatemala. The line Mango and the hummingbird pie. So I got all of those props while I was down there.Stephanie Hansen:Yeah. In the. And beautiful colors. You also dedicate, like a whole spread to apples for pie. And we just talked about this on our TV show that I'm on. And Honeycrisp is obviously an apple I use a lot because it's Minnesota. Granny Smith is an apple that I think works really well for pies. Do you mix your types of apples? Apples when you're making apple pie?Laura Klynstra:Sometimes I do. The Pink lady is actually one of my favorite ones now that I've been, you know, baking so many apple pies. It's got, like, a tartness to it. But yeah, there you can mix them for sure. Just don't ever use them. Macintosh.Stephanie Hansen:Yeah. Or like the Red Delicious, which is now. Oh, yeah, that's the worst selling apple.Laura Klynstra:They aren't very delicious.Stephanie Hansen:They're not. And it's kind of funny that, like, that was like our lunchbox apple for basically our whole lives. Like, why did we have to eat such terrible apples? I'm so glad they've gotten better.Laura Klynstra:Yes. There's some. I mean, pretty much every variety is better.Stephanie Hansen:Yes, Pretty much. When you make a galette or a tart, let's just say savory, do you adjust that dough at all or do you use your same basic pie dough?Laura Klynstra:I use the same. Well, the. The tart is a totally different dough, but the galette is the same pie dough as the regular pies.Stephanie Hansen:And just.Laura Klynstra:You could use them. Yeah, you could use the maple pie. You could make the maple crust for a galette as well. If you. If it's a sweet, I wouldn't put it on a savory.Stephanie Hansen:When would you ever make, like. I love the idea of slab pies because I think they're kind of cool looking, but they seem like they're just not great. Like, I don't know who's gonna get the middle piece. And then it's just always, like, so messy and kind of falls apart. I love the idea of like, everyone getting a little bit of crust on the edge and then having their perfect little triangle. Do you serve slab pies a lot? And am I missing the boat here?Laura Klynstra:Oh, not a lot, but I would bring them to more of like a potluck or something. The same thing that I would bring bars to. Although you. You really can't pick it up and eat it.Stephanie Hansen:Yeah.Laura Klynstra:Because it's going to be kind of a more gooey center than A. Than a. And then a bar. But it's just. It's. You get a little bit more. It's going to go farther than a. Than a pie.Laura Klynstra:So if you just want to bring one thing and it needs to cover more people, I would bring a slab pie for that. Like a. Like a potluck summer potluck.Stephanie Hansen:People always ask me what my favorite recipe is in my book, and I always have the dumbest answers. So if I ask you what's your favorite recipe in your book, do you, like, have a answer that you're set on?Laura Klynstra:Well, the lemon meringue tart on the COVID is one of my favorite recipes in the book, and I've never been a big lemon meringue pie person, and I don't know why. It's. This is a. Has a Swiss meringue, and it's a little bit different than the lemon meringue pies that, you know, we all grew up eating. And I also feel like lemon meringue pie has too much lemon to, like, the crust is too little to the lemon. Like, the ratio.Stephanie Hansen:The big, like, meringue.Laura Klynstra:Yeah. Yeah. So this, I feel like, is the perfect ratio of meringue to lemon to crust. It's got a thick shortbread crust on it. So it's. It's actually kind of reminiscent of those lemon bars. And you're from the Midwest, so you probably had those lemon bars that everybody likes to crust. Yep.Laura Klynstra:It's. It's kind of like an elevated version of one of those lemon bars.Stephanie Hansen:Okay. I'm going to have to try it, because I always make something with lemon for Easter. It's sort of just something I do for the big Easter brunch. So maybe I'll use this as my recipe this year.Laura Klynstra:Yeah.Stephanie Hansen:How long does it take you to work on a book?Laura Klynstra:Well, I mean, it's hard to give a full, like, because there's a lot of time thinking about it and planning. Like, my first step to doing a book is to. Is writing the table of contents.Laura Klynstra:Is that what you do, too?Stephanie Hansen:Yes.Laura Klynstra:Yeah, I do it.Stephanie Hansen:So spreadsheet of all the recipes I think I want, then I sort of, like, try to organize them in some way, and then I start, like, thinking about the narrative and where I'm going to.Laura Klynstra:Right.Stephanie Hansen:I'm going to start.Laura Klynstra:Right. And so there's, like, this long, like, thinking period that you're not. It's just. I don't know. So it's. It's hard to put a time on how long it takes, but Once the. Once everything is set and I've gotten a few shots done and a few recipes tested, I can. I can do a book in a year and a half or a year if I'm really focused on it.Laura Klynstra:But I'm also doing all the photography and the design. So it's. It's a pretty intense process.Stephanie Hansen:Yeah. Because I just submit my photographs and my word docs and, you know, the designer makes it look pretty, and, gosh, you have to do the whole thing. That is harder.Laura Klynstra:And I don't have to, but, you know, you've done this much, and I am a designer. It's kind of hard to hand the design off somebody else when you're. That's like what I do. So.Stephanie Hansen:Yeah, of course, when you think about other books that. Cookbooks that you love, whether from a design feature or from just like that, you go back to them and use them a lot. Give me, like, a couple of your favorites.Laura Klynstra:The Martha Stewart's Baking Handbook. I don't know if you have that. It's got an orange spine. It's kind of like a go to, like, oh, I want to make banana bread. It's just so reliable. So that one is always in my kitchen. I also really like the Bake From Scratch series. Have you seen those? Big.Laura Klynstra:They're really huge. I think they're. They're not written all by the same person. I think there's an editor that collects recipes. It's based on the magazine, I believe. But the thing I love about those is there's so many recipes in those books. They're just loaded with recipes, and then you can just kind of page through and get all kinds of inspiration and ideas. So I love those.Laura Klynstra:I'm a big fan of Erin Jean McDowell, who is also a pie person. I like watching her on, like, her videos and stuff.Stephanie Hansen:Do you watch a lot of people, like, on YouTube?Laura Klynstra:Not a lot, no. I mean, mostly on Instagram. I'm. I'm watching, you know, the quicker reels that come through. And, yeah, one of the. One of the things that made me so inspired to want to do the fall thing is, is when you. When the fall baking stuff starts coming out on Instagram and all these beautiful baked goods and this. This wonderful mood of cozy comes through, it's like, people are.Laura Klynstra:Creators are just amazing at how they. They put this mood out there, and I just. I love it.Stephanie Hansen:Yeah, it's pretty. Pretty delightful. I was just gonna think of another question I had for you, but it totally just fell out of my brain right As I thought about it, do you, have you ever had the chance to meet like any other bakers in any of your cookbook travels?Laura Klynstra:Specifically bakers. It seems like most of the books I've worked on have been more chef related. Like cooks like Melissa Clark. I worked on some of her cookbooks. I did the photography for Bri McCoy. She. I don't know if you've seen her book. It's called the Cook's Book.Laura Klynstra:Yep, I did her photography for that book, so I've that kind of stuff, but I haven't done any specifically for bakers.Stephanie Hansen:So if in your, in your work life, do you like, like when someone gives you a recipe and you're like the person that photographs it and does the final like, is that an appealing piece of work for you?Laura Klynstra:Oh yeah. I love to do that too. Yeah. Yeah. Actually got a couple of them in the works right now that are coming down the pipeline.Stephanie Hansen:There's a lot of creators that do that and I didn't realize that, but that they, they maybe have a favorite recipe or they have recipes but they don't have the time or they don't want to be the one who puts it together for the book. So they hire all that out. Do you get any jobs like that that are one offs or do you mostly just do like a whole project?Laura Klynstra:Mostly a whole project.Stephanie Hansen:Yeah. It's, it's interesting. There's a lot of people out there that will cook your stuff if you find the right person. And I didn't realize that that was such a robust business, but apparently it is. Do you keep like a food blog yourself or is it mostly just the book?Laura Klynstra:Mostly I'm mostly in the book. But we have, I have. My friend who wrote Gathering Grace with me have a. We. We have an Instagram that's called Spice and Sugar. Oh, she's the spice and sugar table. Because spicy sugar was taken and she's the spice and I'm the sugar. Of course that's sweet.Stephanie Hansen:And you guys share it. So you just post when you're inspired?Laura Klynstra:Yeah, yeah. And we don't. We, we haven't posted.Stephanie Hansen:Yeah. Sometimes like what sounds good and feels good just falls away, right? It's no reason or rhyme. Just all of a sudden you're like not as interested in that anymore.Laura Klynstra:Well, I think we're, and we're so, both of us are so focused in the book world and our career. Careers are very busy. So it's like I feel, I feel like to really maintain one of those robust social media sites you have to be pretty much focused on it.Stephanie Hansen:Yeah. Some people post, like, on Facebook, like, 12 times a day. I don't know. They manage it all. But do you watch any baking shows? Like, are you a great British Bake off aficionado or.Laura Klynstra:I don't. I watch almost no tv.Stephanie Hansen:Okay, So I love that. And you have chickens too, right?Laura Klynstra:And I have chickens and duck.Stephanie Hansen:Okay. And do you eat the duck eggs and the chicken eggs?Laura Klynstra:Obviously, yeah. Usually the duck eggs I use in baking. I don't. You know, it has a slightly different flavor, and if you're not used to it, it's kind of like. It feels a little weird. But they're. They're actually have a higher fat content in a duck egg, and they're really great for baking, especially for cakes and.Stephanie Hansen:Oh, I love that. I don't think I ever thought about duck eggs in context of baking. That's so neat.Laura Klynstra:They're a little larger, so you might. Sometimes you have to be a little, like, careful because.Stephanie Hansen:Yeah.Laura Klynstra:You know, they might end up being too much egg in here, depending on how many eggs are in the. Like, if there's four eggs, you would probably only put three.Stephanie Hansen:Yeah, you can kind of see it, too, when you have the egg, like, the size. All right. The book is the Homemade pie Cookbook. It's 100 pie, tart, and galette recipes for every season. Like I said, it's beautiful. But even if you're, like, not thinking you're a pie person, I really think people would like this book because there's ice cream pies, there is icebox pies. Again, there's a lot of savory. There's tarts, there's little.Stephanie Hansen:There's some cookies in here, some sauces. There's just a lot of different things. When I started to go through the book, I was pleasantly surprised that there's a lot to offer here. There's whoopie pies. Your whoopie pie recipe looked great. Yeah. Everybody loves a good whoopee pie, don't they?Laura Klynstra:Yeah. I thought I might be stretching it a little bit with that one, but I'm like, it's called pie, so it's a pie.Stephanie Hansen:That's right. It's Laura Kleinstra, The Homemade Pie Cookbook. Thanks for being with me today, Laura.Laura Klynstra:Thank you so much for having me.Stephanie Hansen:Yeah, for sure. And when you get your. When you get your next book ready, give me a call anytime. I love talking to you.Laura Klynstra:Okay, great.Stephanie Hansen:Okay. All right. Bye. Bye.Laura Klynstra:Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Is the Gibson a garnish, a riff, or a true standalone cocktail? In this episode, Sother Teague returns to Cocktail College to unpack his favorite pickled-onion Martini. From origins and oddities to the art of pickling itself, we explore what makes the Gibson unique — and why it's become both a personal and community touchstone for Sother. Listen on (or read below) to discover Sother's Gibson recipe — and don't forget to leave us a review wherever you get your podcasts! Sother Teague's Gibson Recipe - 2 ½ ounces London Dry gin, such as Hayman's- ½ ounce Dolin dry vermouth- 1-2 bar spoons Rakkyo brine- Garnish: 3 pickled rakkyosDirections 1. Add all ingredients to a mixing glass with ice.2. Stir until well chilled.3. Strain into a frozen Nick & Nora or Coupe glass.4. Garnish with 1-3 pickled and chilled rakkyos.

Tommy and Mike Strain, Commissioner of the Louisiana Department of Agriculture & Forestry, discuss the effects of the shutdown and about fire safety with the temperatures dropping.

HORREUR NEWS INTERVIEWS #31 EST EN LIGNE !Dans cet épisode, j'interviewe TAMARA DEVERELL, Cheffe décoratrice sur le nouveau film FRANKENSTEIN de Guillermo Del Toro mais également sur MIMIC, NIGHTMARE ALLEY, LE CABINET DES CURIOSITES DE GUILLERMO DEL TORO, THE STRAIN, EXISTENZ, X-MEN,...Pour les non anglophones, une version sous titrée est disponible sur ma chaine YouTube.LIENS DE L'EPISODE :Insta :tamdevSite @ :tamaradeverell.comRÉFÉRENCES CITÉES :- Guillermo Del Toro- Frankenstein- Sofia Coppola- David Cronenberg- Panos Cosmatos- Le cabinet des curiosités de Guillermo Del Toro - Guy Davis- Bernie Wrightson- Kate Hawley- Shane Vieau- Paul AusterberryBonne écoute !#fantastique #horreur #podcast #film #tamaradeverell #guillermodeltoro #frankenstein #davidcronenberg #cinema Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

THE FANTASTIC POUR Brett welcomes Chuck Dill to the Fantasti-Lounge to talk Mister Fantastic! We enjoy a classy Manhattan and read Fantastic Four issue #178. Join us in the Fantasti-Lounge as we discuss: Who smokes a pipe? Why is everyone in their underwear? What is your alternative FF line-up? Would Galactus eat Chuck's Super Powers Cyborg figure? And much, much more! Secret Pour-igins: The Manhattan cocktail Cocktail: Smokin' Reed Richards Ingredients 2 oz. Bourbon Whiskey 1 oz. Sweet Vermouth 3 Dash Aromatic Bitters Luxardo or maraschino cherry Instructions Pour bourbon, sweet vermouth, and a few dashes of bitters over ice in a mixing glass Stir thoroughly Strain into a chilled cocktail glass neat or on the rocks Garnish with a cherry Comic: Fantastic Four #178, Marvel Comics, 1976 Have a question or comment? E-MAIL: fwpodcasts@gmail.com You can find The Fantastic Pour on these platforms: Apple Podcasts Amazon Music Spotify The Fantastic Pour podcast is a proud member of the FIRE AND WATER PODCAST NETWORK: Fire & Water website: http://fireandwaterpodcast.com Fire & Water Facebook page: https://www.facebook.com/FWPodcastNetwork Fire & Water on Bluesky: https://bsky.app/profile/fwpodcasts.bsky.social Fire & Water Podcast Network on Patreon: https://www.patreon.com/fwpodcasts Use our HASHTAG online: #FWPodcasts

The crew FINALLY watch the first of the Final Destination movies. It took long enough, right??? Dave is a self-professed snob, so . . . "The Flight 180" cocktail1 1/2 oz. white rum1 oz. apple cider 1 oz. sour apple schnapps1/2 oz. lemon juice 1 apple slice, for garnish  Combine all ingredients in a cocktail shaker, and shake over ice until very cold. Strain into a martini glass and garnish the rim with an apple slice. Enjoy!Visit our website:http://www.monstermoviehappyhour.com/Chat with us on Facebook:https://www.facebook.com/monstersndri...Our Bluesky:https://bsky.app/profile/monstersndrinks.bsky.socialOur Instagram:https://www.instagram.com/monstersndrinksOur Twitter:https://twitter.com/monstersndrinksMusic created by Kevin MacLeod.You can hear more of his work at:https://incompetech.com/wordpress/author/kevin/

Anthony Edwards to Miss Two Weeks Due to Hamstring Strain, Confirms NBA Insider by Jaggy Sports

This Day in Legal History: Volstead ActOn October 28, 1919, the Volstead Act was passed by the U.S. Congress over President Woodrow Wilson's veto, laying the legal foundation for Prohibition in the United States. Formally titled the National Prohibition Act, the law was intended to provide for the enforcement of the 18th Amendment, which had been ratified earlier that year and prohibited the manufacture, sale, and transportation of intoxicating liquors.The Volstead Act, named after Representative Andrew Volstead of Minnesota who introduced it, defined what constituted “intoxicating liquors”—a key point of contention. It set the threshold at anything containing more than 0.5% alcohol by volume, thereby banning even beer and wine, which many Americans had not expected to be included. The law also outlined penalties and enforcement mechanisms, giving the federal government new policing powers.Prohibition officially began in January 1920, sparking a surge in bootlegging, speakeasies, and organized crime. While intended to curb alcohol consumption and related social problems, the law instead fueled a vast illicit economy. Enforcement proved difficult and inconsistent, and public support for Prohibition declined steadily throughout the 1920s.The Volstead Act remained in effect until the 21st Amendment repealed Prohibition in 1933, marking the only time a constitutional amendment has been entirely undone by a subsequent amendment. The legacy of the Volstead Act lingers in ongoing debates about federal regulation, moral legislation, and the limits of enforcement.In a push to speed up electricity access for the fast-growing data center sector, U.S. Energy Secretary Chris Wright has directed federal energy regulators to consider a rule that would streamline how new projects connect to the electric grid. The proposed rule, sent to the Federal Energy Regulatory Commission (FERC), would allow customers to file combined requests for both energy demand and generation at the same site—cutting study times and costs. Wright also asked FERC to explore completing grid project reviews within 60 days, a sharp departure from the years-long timelines currently common.This move comes as U.S. power demand rises sharply, largely due to artificial intelligence workloads, prompting the Trump administration to seek expanded capacity, particularly from fossil fuel and nuclear sources. Though the Energy Secretary cannot compel FERC to act, the Republican-led commission will now weigh the proposals. Industry groups like the Edison Electric Institute praised the initiative as a necessary step to stay competitive, while environmental advocates criticized the fast-tracked timelines as reckless, especially during a government shutdown.Wright also urged FERC to ease the permitting process for hydroelectric development, drawing praise from the hydropower industry, which sees regulatory delays as a major barrier to growth. The proposals reflect the administration's strategy to meet surging energy demand quickly, though they raise concerns about environmental oversight and procedural rigor.US pushes regulators on connecting data centers to grid | ReutersTexas's new Business Court, launched in September 2024 across five major cities, is quickly becoming a boon for law firms, attracting a wave of high-stakes commercial litigation and prompting staffing increases. Major firms like Jackson Walker, Norton Rose Fulbright, and Baker Botts are leading the charge, with over 220 cases already filed—far exceeding early expectations. The court, designed to compete with Delaware's Court of Chancery and bolster Texas's business-friendly reputation, is drawing interest from corporate giants like AT&T, BP, and Exxon Mobil.Lawyers are treating the venue as a prestige arena for complex business disputes, and firms are responding by hiring, publishing guides, and producing media content to market their expertise. For example, Norton Rose launched a video series on court developments, while Haynes Boone created an internal task force to track rule changes.The court's promise of faster timelines—often under 18 months compared to multi-year waits in traditional courts—is one of its major selling points. Judges are aiming to build out a body of corporate case law to make Texas a viable alternative to Delaware for resolving business disputes. Despite no trials yet, over three dozen cases are jury-bound in the next year, signaling strong demand. The court's rapid rise suggests it could reshape where and how major commercial litigation happens in the U.S.Law Firms Join Early Winners in ‘Very Hot' Texas Business CourtThe head of the American Federation of Government Employees (AFGE), the largest federal worker union, is urging Senate Democrats to help end the nearly month-long government shutdown—the second longest in U.S. history. AFGE President Everett Kelley called for an immediate reopening of the government through a “clean” short-term funding bill, aligning with a version passed by the Republican-controlled House in September.Democrats have resisted that approach, instead demanding that Republicans first agree to renew subsidies for Obamacare insurance plans. Kelley's statement increases pressure on Democrats, as federal employees begin to feel the financial strain—many missed their first full paycheck last week, and essential services like food aid and air traffic control are being impacted.Kelley also called for guaranteed back pay for all affected workers and urged bipartisan efforts to fix the broken appropriations process and address rising costs. A senior Senate GOP aide noted the union's position might signal a turning point in negotiations, potentially encouraging Democrats to reconsider the short-term funding route.Federal Worker Union Calls to End Shutdown, Pressuring DemocratsMy column for Bloomberg this week looks at Italy's decision to raise its flat tax on wealthy foreign residents—a move that reflects the unsustainability of luring the rich with short-term tax deals. Italy isn't backtracking because its plan failed outright; it's doing so because it succeeded just long enough to paper over a deeper revenue gap. The original policy, a 100,000-euro annual payment to exempt new wealthy residents from foreign income taxes, was a bold but limited solution that boosted luxury markets without delivering long-term fiscal stability. Now, Italy is bumping that fee up to 300,000 euros by 2026 to keep the scheme afloat.That's a warning for the U.S., where the Trump Tax Cuts and Jobs Act followed a similar path—offering generous upfront tax cuts to high earners with no lasting funding mechanism. Rather than building resilience into the tax system, both countries are layering short-term relief on top of structural deficits, leaving future policymakers to scramble for temporary fixes. I argue for automatic sunset provisions that scale back preferential tax treatment when equity or revenue metrics worsen, allowing tax codes to serve as stabilizers instead of giveaways. Metrics like tax revenue as a share of GDP or the Gini coefficient could trigger phaseouts without requiring political intervention.Italy's flat tax is a case study in what happens when fiscal policy becomes a subscription model for the wealthy: the price keeps going up, and the returns diminish. The U.S. is running a version of the same play, just with fewer disclosures and rosier assumptions. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit www.minimumcomp.com/subscribe

The Associated Press says reopened USDA offices are helping farmers access $3 billion in aid and key services.

The U.S. ramps up its military presence in the Caribbean, New York Attorney General Letitia James enters a plea in her federal bank fraud case, and California surfers get their boards stolen by… sea otters? Get the facts first with Evening Wire. Learn more about your ad choices. Visit megaphone.fm/adchoices

Many people mistake groin or knee pain for local strain or joint issues when the real source is the hip, delaying proper treatment The brain sometimes misinterprets signals from shared nerve pathways, causing hip pain to be felt in the knee, thigh, or groin. This phenomenon is known as referred pain Bone density loss and early signs of osteoarthritis are affecting people in their 20s and 30s due to sedentary lifestyles and poor nutrition. This increases their risk of hip problems later in life Many people push through pain rather than seeking help, leading to more severe joint damage over time Combining medical treatments, physical therapy, proper nutrition, supplements, and lifestyle changes leads to more sustainable healing and pain relief

In this episode, we unpack the surge in employer coverage for costly GLP-1 weight-loss drugs and the ripple effects on benefits design, fairness, and company budgets. We also explore how the food industry is racing to launch “GLP-1-friendly” products—and what this says about incentives, personal responsibility, and whether drugs are becoming the benefit instead of a tool.Get the top 40+ AI Models for $20 at AI Box: ⁠⁠https://aibox.ai

Spurs Chat: Discussing all Things Tottenham Hotspur: Hosted by Chris Cowlin: The Daily Tottenham/Spurs Podcast Hosted on Acast. See acast.com/privacy for more information.

You have the career, the beautiful home, and the "perfect" lifestyle, yet you feel lost, hollow, or like you're failing at home. Why does success in the world often lead to strain in your relationship?In this deeply personal episode of Rich in Relationship, Rich Heller shares his own experience of transitioning from a wildly successful business to his current work after realizing his life, despite all the outward markers, felt empty.We explore why couples prioritize the logistics of life over love, leading to a loss of spontaneity and passion. You'll learn how focusing on external achievement can mask the erosion of your sense of self and the intimacy in your partnership.Discover:- Why "doing and having" without conscious "being" leads to dissatisfaction.- How unresolved inner struggles find expression in passive-aggressive acts.- The dangerous link between a lack of intimacy and the risk of infidelity.- How financial success shifts power dynamics and creates identity strain.It's time to look beyond the surface and commit to the progress over perfection required to build a connection that truly supports your individual and shared greatness.If you want to talk about your situation, join the free Rich in Relationship Group to grab educational pieces and schedule a free consult with Rich Heller: www.richinrelationship.com

You have the career, the beautiful home, and the "perfect" lifestyle, yet you feel lost, hollow, or like you're failing at home. Why does success in the world often lead to strain in your relationship?In this deeply personal episode of Rich in Relationship, Rich Heller shares his own experience of transitioning from a wildly successful business to his current work after realizing his life, despite all the outward markers, felt empty.We explore why couples prioritize the logistics of life over love, leading to a loss of spontaneity and passion. You'll learn how focusing on external achievement can mask the erosion of your sense of self and the intimacy in your partnership.Discover:- Why "doing and having" without conscious "being" leads to dissatisfaction.- How unresolved inner struggles find expression in passive-aggressive acts.- The dangerous link between a lack of intimacy and the risk of infidelity.- How financial success shifts power dynamics and creates identity strain.It's time to look beyond the surface and commit to the progress over perfection required to build a connection that truly supports your individual and shared greatness.If you want to talk about your situation, join the free Rich in Relationship Group to grab educational pieces and schedule a free consult with Rich Heller: www.richinrelationship.com

The romanticized image of the endlessly wealthy sugar daddy showering his companion with private jets and designer bags is fading in the face of harsh economic realities. A broad economic squeeze is impacting benefactors, who are increasingly mid-career professionals rather than just the ultra-rich, and they are finding it difficult to maintain the "G6 lifestyle." As one article highlights, these men are now skipping their own meals to cover a sugar baby's nail appointment and lamenting that they can only afford "Delta Economy Class." This financial strain has given rise to "Splenda daddies" and "salt daddies," men who can no longer be as generous as they once were, leading to disappointment and conflict within these transactional relationships.Sugar babies are feeling the pinch as well, with one complaining her lavish birthday expectations of a trip to the Philippines were dashed when she received a pair of headphones. This new dynamic, where "prices are getting higher, and sex is getting cheaper," has intensified the "hustle" for sugar babies. Finding a viable benefactor has become a tactical operation, with guides suggesting potential babies strategically position themselves in specific high-end locales. These include exclusive hotel bars, the service centers of luxury car dealerships, private airport terminals, and specific seating levels at major sporting events, all in a calculated effort to "meet their next benefactor out in the wild."However, this increased financial pressure and the inherent nature of the arrangements can lead to far more extreme and manipulative behaviors. When these "mutually beneficial" relationships break down, some sugar babies have resorted to criminal extortion and fraud. A legal analysis of sugar dating in Singapore highlights several court cases where these tactics were employed. In one instance, a 23-year-old woman was jailed for cheating a man out of over S$8,000 after pretending to be underage. In another case, a woman filed a false rape report against her sugar daddy following a dispute over payment. Other common manipulative tactics include catfishing, lying about one's age, and, most notably, extortion by threatening to expose intimate materials or the nature of the relationship itself.Become a supporter of this podcast: https://www.spreaker.com/podcast/depraved-and-debaucherous--5267208/support.Contact KOP for professional podcast production, imaging, and web design services at http://www.kingofpodcasts.comSupport KOP by subscribing to his YouTube channel and search for King Of PodcastsFollow KOP on X and TikTok @kingofpodcasts (F Meta!)Listen to KOP's other programs, Podcasters Row… and the Wrestling is Real Wrestling Podcast and The Broadcasters Podcast.Buy KOP a Coffee https://buymeacoffee.com/kingofpodcastsDrop KOP a PayPal https://www.paypal.com/donate?hosted_button_id=3TAB983ZQPNVLDrop KOP a Venmo https://account.venmo.com/u/kingofpodcastsDrop KOP a CashApp https://cash.app/$kingofallpodcasts

Fox News Radio's Jonathan Savage gives an update on the fragile Israel-Hamas cease-fire after two Israeli soldiers were killed, prompting Israeli airstrikes. He explains the ongoing uncertainty around Hamas command control and the status of hostage negotiations. The segment also includes U.S. political reactions, including Donald Trump's approach to Middle East diplomacy and Gavin Newsom questioning Trump's mental fitness.

Habeus procurator? Our failed Catholics ponder the possibility of the Giants hiring Tony Vitello as the next San Francisco Giants manager. Is a college coach qualified? What does Buster Posey see in Vitello? Can Buster close the deal?On the cocktails side of things, Matthew is drinking while Ben is drinking Gimletarita Recipes below.Gotham Grog1 oz Planteray 3 Stars1/2 oz Appleton Estate Signature1/4 oz Planteray Xayamaca1/2 Lime Juice1 oz Spiced Demerara Syrup (cinnamon & cloves)1 1/2 oz Pineapple Juice1 oz Pomegranate Juice1 oz Hibiscus Tea (Strong)2-3 Dashes Peychaud's BittersAdd all ingredients to a large rocks glass. Add ice. Stir for 10-20 seconds to chill. Garnish with a bit of freshly grated nutmeg. Gimletarita1 1/2 oz London Dry Gin1/2 oz Cointreau (or other orange liqueur)3/4 oz Fresh squeezed lime juice from limes picked by Greg from his tree3/4 oz Simple syrupAdd all ingredients to a shaker with ice. Shake until chilled. Strain into a stemmed cocktail glass and garnish with a lime wheel.

On Sunday, there were major strains on the fragile ceasefire between Israel and Hamas, which has only been in place for a little more than a week. Israel said it carried out strikes across Gaza in response to Hamas attacks on its troops, and announced it’s cutting off aid shipments into Gaza “until further notice.” Special correspondent Leila Molana-Allen reports from Tel Aviv. PBS News is supported by - https://www.pbs.org/newshour/about/funders. Hosted on Acast. See acast.com/privacy

On Sunday, there were major strains on the fragile ceasefire between Israel and Hamas, which has only been in place for a little more than a week. Israel said it carried out strikes across Gaza in response to Hamas attacks on its troops, and announced it’s cutting off aid shipments into Gaza “until further notice.” Special correspondent Leila Molana-Allen reports from Tel Aviv. PBS News is supported by - https://www.pbs.org/newshour/about/funders. Hosted on Acast. See acast.com/privacy

Pour yourself a glass and join Uncle Brad as he breaks down the classic Planters Punch—before Jules jazzes it up with a tropical pineapple-basil twist that'll transport you straight to the islands. Brad takes us on a spirited journey through the cocktail and Jamaican rum's history and reveals the nautical origins of being "three sheets to the wind" (spoiler: it's not about bedding). The duo wraps things up by tackling a listener question from @waterscott about the mysterious art of using walnut bitters. Whether you're a rum enthusiast or just here for the good vibes, this episode serves up history, humor, and a whole lot of flavor.  Planters Punch  Glass: Collins  Garnish: Umbrella and a lime, cherry, nutmeg... whatever  Directions & Ingredients  In mixing glass add:  3.0 oz Dark Rum  1.0 oz Fresh lime juice  0.5 oz Fresh lemon juice  0.5 oz Grenadine (best if you make it yourself)  ½ tbsp of Raw cane sugar  2 dash angostura  Shake for 20 seconds  Strain into collins glass packed with crushed ice  Add garnish    Pineapple-Basil Planter  Fresh garden vibes meet island vibes  1 oz white rum  1.5  oz Jamaican rum  1 oz pineapple juice  3/4 oz lime juice  1/2 oz basil syrup  1 dash Angostura + 1 dash orange bitters  SHAKE  Garnish: basil leaf slap + pineapple frond   The Art of Drinking  IG: @theartofdrinkingpodcast   Website: www.theartofdrinkingpodcast.com     Join Jules  IG: @join_jules  TikTok: @join_jules   Website: joinjules.com    Uncle Brad   IG: @favorite_uncle_brad    This is a Redd Rock Music Podcast  IG: @reddrockmusic  www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Stephen Grootes speaks to Leila Ebrahimi- PwC’s Reward Partner about the 2025 Directors Remuneration and Trends report, which reveals a rebound in executive pay, outpacing inflation and reflecting stronger performance-linked remuneration, rising shareholder scrutiny, and a growing emphasis on fairness, transparency, and alignment with global practices. In other interviews, Bronwyn Williams, Trend Translator and Future Finance Specialist at Flux Trends explains how the shifting economics of luxury—from opulent goods like Château d’Yquem to exclusive experiences—reflect deeper changes in scarcity, status, and the value of visibility in a world where financial inclusion and innovation are reshaping what it means to be truly elite. The Money Show is a podcast hosted by well-known journalist and radio presenter, Stephen Grootes. He explores the latest economic trends, business developments, investment opportunities, and personal finance strategies. Each episode features engaging conversations with top newsmakers, industry experts, financial advisors, entrepreneurs, and politicians, offering you thought-provoking insights to navigate the ever-changing financial landscape. Thank you for listening to a podcast from The Money Show Listen live Primedia+ weekdays from 18:00 and 20:00 (SA Time) to The Money Show with Stephen Grootes broadcast on 702 https://buff.ly/gk3y0Kj and CapeTalk https://buff.ly/NnFM3Nk For more from the show, go to https://buff.ly/7QpH0jY or find all the catch-up podcasts here https://buff.ly/PlhvUVe Subscribe to The Money Show Daily Newsletter and the Weekly Business Wrap here https://buff.ly/v5mfetc The Money Show is brought to you by Absa Follow us on social media 702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/CapeTalk 702 on YouTube: https://www.youtube.com/@radio702 CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/Radio702 CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

What to know about the Supreme Court case that could weaken the Voting Rights Act. CBS News executive director of elections and surveys Anthony Salvanto breaks down the Supreme Court case examining whether Louisiana's creation of a second majority-Black congressional district violates the Constitution. The decision could reshape how states draw voting maps and impact minority voter protections nationwide. This week the United States' six largest banks released their earnings and collectively they're up 19% from a year ago. However, at the same time, a new report reveals 69% of Americans say income is falling behind the cost of living, which is up from 50% five years ago. CBS News business analyst Jill Schlesinger explains. Kevin Federline is opening up about his life with ex-wife Britney Spears, including parenting with the singer, her 13-year conservatorship and mental health concerns as his new memoir is released. Meanwhile, Spears' team has fired back, accusing Federline of "profiting off her" with the book release.Emmy Award-winning actor Jeremy Allen White stars as Bruce Springsteen in Scott Cooper's new biopic "Springsteen: Deliver Me from Nowhere." White sits down with "CBS Mornings" co-host Gayle King to discuss portraying "The Boss," the making of Springsteen's 1982 album "Nebraska," and how the film breaks from the traditional music biopic formula. "The Road," CBS' new musical competition series, follows 12 emerging country artists competing for $250,000, a record deal, and a chance to perform at Stagecoach. Keith Urban and executive producer Blake Shelton talk with Entertainment Tonight's Cassie DiLaura about mentoring the next generation of country stars. The Right Reverend Mariann Edgar Budde, leader of Washington's Episcopal Diocese, joins "CBS Mornings" to discuss her book for young readers, "We Can Be Brave: How We Learn to Be Brave in Life's Decisive Moments," which draws inspiration from figures like Harry Potter and Martin Luther King Jr. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Tommy talks with Mike Strain, Commissioner of the Louisiana Department of Agriculture & Forestry

Welcome into The Reading Lounge for our October "spooky" read - Something Wicked This Way Comes by Ray Bradbury. We are happy we added this to our reading list as adults so that we can fully appreciate the elegant and descriptive prose of Bradbury. If you read this in your younger years, perhaps it is worth a second go around with this suspenseful page turner. We paired this month's read with a cocktail aptly named, Cursed Carnival. Sip on a Cursed Carnival while you let Bradbury spin a tale of good and evil told against the backdrop of a malevolent traveling carnival. Cursed Carnival1.5 oz dark rum1 oz pineapple juice1/2 oz lime juice1/2 oz grenadinecrushed icemaraschino cherry for garnishMix all ingredients in a shaker filled with ice. Strain into chilled cocktail glasses and garnish with a cherry.Other books mentioned during this episode:Liliana's Invincible SummerThe Phoenix Pencil CompanyThe NamesAuditionWanting Daisy DeadThe Sequel

Spooky Season continues on 'Drinking With...' - pour up a 'Dead Don't Daiquiri' and join McCash as he looks back at this thrilling remake of George A. Romero's classic from 1978 alongside Brandon and Stoney. Today, we're drinking with...Dawn of the Dead. To make the Dead Don't Daiquiri, you'll need:2 oz Dark Rum3/4 oz Lime Juice1/2 oz Blood Orange Liqueur1/2 oz Simple Syrup2 dashes bittersRed SugarFreeze Dried RaspberriesDirections:Rim a glass with lime juice and red sugar for that “flesh wound” look. Shake all ingredients with ice. Strain into the glass. Garnish with gummy brains for an added spooky take. 

Spooky Season continues on 'Drinking With...' - pour up a 'Dead Don't Daiquiri' and join McCash as he looks back at this thrilling remake of George A. Romero's classic from 1978 alongside Brandon and Stoney. Today, we're drinking with...Dawn of the Dead. To make the Dead Don't Daiquiri, you'll need:2 oz Dark Rum3/4 oz Lime Juice1/2 oz Blood Orange Liqueur1/2 oz Simple Syrup2 dashes bittersRed SugarFreeze Dried RaspberriesDirections:Rim a glass with lime juice and red sugar for that “flesh wound” look. Shake all ingredients with ice. Strain into the glass. Garnish with gummy brains for an added spooky take. 

A Beautiful Mind Cannot Stand The Strain Of A Divided HearMichael Cooke10-12-2025

The guys whip up a delicious delicacy from the nation's drunkest state.PINK SQUIRREL RECIPE:.75oz/22ml creme de noyaux.75oz/22ml white creme de cacao1.5oz /45ml heavy creamGarnish: freshly grated nutmegAdd the creme de noyaux, white creme de cacao and heavy cream into a shaker filled with ice and shake until well-chilled. Strain into a chilled coupe glass. Garnish with freshly grated nutmeg. Hosted on Acast. See acast.com/privacy for more information.

In this week's episode, Kayla and Taylor discuss Lidia Yuknavitch's 2022 novel Thrust. Topics include chicken stock, Neptune's gin, water apocalypse, the Statue of Liberty (and Clueless quotes about it), the sexy bits of the novel, toxic masculinity (oh hey, we know her), and feeling your feelings. Plus, we talk about The Life of a Showgirl (of course). This week's drink: Sea Foam via Rhubarb & LavenderINGREDIENTS:Sea salt foam:2 oz liquid egg whites, equivalent to two egg whites½ oz lemon juice¼ tsp sea saltCocktail:2 oz gin, such as Hendrick's Neptunia1 oz simple syrup½ oz lemon juicedried seaweed, for garnishINSTRUCTIONS:In a mixing bowl combine the egg whites, lemon juice, and sea salt. Beat on high until there are soft peaks. The extra liquid from the lemon juice will prevent the foam from becoming too stiff and some liquid will separate from the foam. Set aside while making the cocktail. Makes enough for 2 to 3 cocktails.In a cocktail shaker add the gin, simple syrup, and lemon juice. Add ice, then cover and shake for 10 to 15 seconds. Strain into a coupe glass. Spoon a layer of foam on top. Garnish with dried seaweed if desired. Enjoy!Current/recommended reads, links, etc.:Good Things: Recipes and Rituals to Share with People You Love by Samin NosratLugma: Abundant Dishes and Stories from My Middle East by Noor MuradHamnet by Maggie O'FarrellWhen the Going Was Good: An Editor's Adventures During the Last Golden Age of Magazines by Graydon CarterEat Up! Food, Appetite and Eating What You Want by Ruby TandohFollow us on Instagram @literatureandlibationspod.Visit our website: literatureandlibationspod.com to submit feedback, questions, or your own takes on what we are reading. You can also see what we are reading for future episodes! You can email us at literatureandlibationspod@gmail.com.Please leave us a review and/or rating! It really helps others find our podcast…and it makes us happy!Purchase books via bookshop.org or check them out from your local public library. Join us next time as we read The Buffalo Hunter Hunter by Stephen Graham Jones

Can a cocktail really be made from just one ingredient? The Amaro Shakerato says yes — and proves it in this episode. Robby Dow of Wilmington's Bespoke joins Cocktail College to explore how amari check every classic cocktail box, and why shaking different expressions side by side can lead to wildly different — and delicious — results. Listen on (or read below) to discover Robby's Amaro Shakerato recipe — and don't forget to leave us a review wherever you get your podcasts! Robby Dow's Amaro Shakerato Recipe - 2 ounces Bràulio Directions 1. Add Bràulio into a shaker tin with ice.2. Shake until chilled with Kold Draft cubes — about 7 seconds.3. Strain into the other side of the tin. Discard ice and reverse dry shake until you hear no more ice chips.4. Strain into a frozen Nick & Nora or Coupe glass.5. Rest for a moment before serving or drinking.

This week: A special episode from SHRM's weekly Honest HR podcast on a topic impacting workers, leaders, and HR alike! The silent threat in today's workplaces isn't “quiet quitting,” or people doing the bare minimum in their job. It's employees who stay but feel stuck, burned out, and are silently disengaging. Jared Pope, a benefits and employment law attorney and the CEO of Work Shield, joins host Marjorie Morrison, SHRM's executive in residence for mental health, to discuss this troubling phenomenon — tackling everything from early warning signs and toxic culture to the benefits of wellness programs. This podcast is approved for .5 PDCs toward SHRM-CP and SHRM-SCP recertification. Listen to the complete episode to get your activity ID at the end. ID expires November 1, 2026.  ---  Explore SHRM's all-new flagships. Content curated by experts. Created for you weekly. Each content journey features engaging podcasts, video, articles, and groundbreaking newsletters tailored to meet your unique needs in your organization and career. Learn More: https://shrm.co/coy63r

The silent threat in today's workplaces isn't people “quiet quitting,” or doing the bare minimum in their job. It's employees who stay but are stuck, burned out, and silently disengaging — a newer phenomenon known as “quiet cracking.” Jared Pope, a benefits and employment law attorney and the CEO of Work Shield, joins Marjorie Morrison to discuss the early warning signs HR and people managers often miss and why quiet cracking is harder to spot than traditional burnout. From tackling toxic culture to emphasizing wellness programs, discover practical HR strategies you can use to address disengagement at your organization before it becomes a crisis.  This podcast is approved for .5 PDCs toward SHRM-CP and SHRM-SCP recertification. Listen to the complete episode to get your activity ID at the end. ID expires November 1, 2026.  Subscribe to Honest HR to get the latest episodes, expert insights, and additional resources delivered straight to your inbox: https://shrm.co/voegyz   ---  Explore SHRM's all-new flagships. Content curated by experts. Created for you weekly. Each content journey features engaging podcasts, video, articles, and groundbreaking newsletters tailored to meet your unique needs in your organization and career. Learn More: https://shrm.co/coy63r 

A few weeks into mourning the loss of her relationship, Allie faces another big hurdle. Her birthday. Now she's forced to spend it with her new sister. What else could possibly go wrong?EXECUTIVE PRODUCER:Joseph P. FarleyWRITTEN BY:Ausdon ThongDIRECTED BY:Ausdon ThongPRODUCED BY:Emily Consaga, Josdon Thong, and Ausdon ThongLEAD SOUND DESIGN BY:Emily ConsagaASSISTANT SOUND EDITORS:Ausdon Thong and Josdon ThongMAIN & ENDING THEME BY:Sergio Torres-LetelierInstagram: @storresmusicPREVIOUSLY ON THEME BY:Ilya IvanovADDITIONAL MUSIC BY:Kevin MacLeod (incompetech.com)“At Rest”“Bittersweet”“Decisions”“Ice Demon”“Immersed”“Long Note Three”“Long Note Four”“Modern Jazz Samba”“Ossuary 6 - Air”“Peace of Mind”“Reawakening”“Redletter”“Reign Supreme:Licensed under Creative Commons: By Attribution 4.0 Licensehttp://creativecommons.org/licenses/by/4.0/“Beginning of Conflict”By Rafael Kruxhttps://freepd.com/scoring.phpLicense: Creative Commons 0“Peaceful”By Lost_Dreamhttps://freesound.org/s/554415/ License: Creative Commons 0CAST: Noah Belachew as Jason FenixErin Nicole Lundquist as Allie WattsGriffin Puatu as Elijah LongSean King as Agent KingReny Amoros as Sofía Rosario-WattsGM Hakim as Jasper WattsJonna-Lynn Alonso as Pandora WattsEurie Nam as Marie MinElizabeth Plant as A.T.H.E.N.A. Jonna-Lynn Alonso as Young AllieAdditional voices were provided by Aubrey Akers, Rita Amparita, Trenton Butt, Jay Foley, Chelsea Krause, Zoe D Lee, Brian Long, Jamie-Lyn Markos, Emma Sherr-Ziarko, and Stephanie TobinFIND US (if you dare) ON: Instagram: @technomancyproject Bluesky: @technomancyproject.bsky.socialTwitter: @TechnomancyunitTikTok: @thetechnomancyprojectYouTube: https://www.youtube.com/@thetechnomancyproject9329Faustian Nonsense: https://www.faustiannonsense.com/

Michael Smerconish sits down with Dr. Michael Strain of the American Enterprise Institute to challenge the idea that the American Dream is out of reach. With Investopedia pegging its “cost” at over $5 million, Smerconish and Strain unpack what really defines success in America today. Is homeownership essential? Does hard work still pay off? And are our expectations part of the problem? A sharp, timely look at what it means to “make it” in modern America. Original air date 30 September 2025. Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

HEADLINE: Russian Economic Crisis Driven by Budget Strain and Oil Market Competition GUEST NAME: Michael Bernstam SUMMARY: John Batchelor speaks with Michael Bernstam about Russia's deteriorating economy and budget crisis. After three years of "military Keynesianism" driving manufacturing expansion, the labor force is exhausted and the government faces severe financial constraints. The new budget forecasts declining capital investment for the first time in decades, with military spending dropping 5.8% nominally. Russia increased profit taxes from 20% to 25% and is raising the value-added tax. Oil revenues, providing one-third of budget income, are declining due to global competition. With production costs of $42-44 per barrel plus required $15 discounts, Russia cannot compete effectively. The US shale revolution, producing 14 million barrels daily, drives OPEC's market share fight. OPEC's October 5 meeting will determine November quotas, with increases of at least 137,000 barrels per day expected, accelerating price declines. Taiwan purchases NAFTA, a refined oil product essential for semiconductors, from Russia at $70-80 per barrel, but only due to discounts. Bernstam concludes that capitalism, markets, and technological revolution—not military action—will ultimately challenge Russia, as US technological progress has added 8 million barrels of oil daily since 2004.

Roughly 750,000 federal employees were furloughed when the government closed its doors. Not included in that number are the air traffic controllers who will continue to work, without pay, as long as the shutdown continues. That has raised concerns about the strain on an already understaffed and overworked cohort. Geoff Bennett spoke with Nick Daniels of the air traffic controllers' union. PBS News is supported by - https://www.pbs.org/newshour/about/funders. Hosted on Acast. See acast.com/privacy

For this years first Creepy Budeez episode, Brian, Bean, and Gary dive deep into the mystery of Bigfoot in this stoney sesh. From its shadowy origins and legends across the globe to the infamous Patterson-Gimlin film, the Budeez break down what makes Sasquatch one of the most enduring cryptids of all time. You'll also hear about what Bigfoot is called in different regions—and maybe why it keeps showing up in our collective imagination.Of course, no episode is complete without the Strain of the Day: Spritzer by Nature's Chemistry and a smooth Banana OG from Claybourne. Light up, press play, and join the search for the truth.#StonerBudeez #Bigfoot #StayCreepy

Roughly 750,000 federal employees were furloughed when the government closed its doors. Not included in that number are the air traffic controllers who will continue to work, without pay, as long as the shutdown continues. That has raised concerns about the strain on an already understaffed and overworked cohort. Geoff Bennett spoke with Nick Daniels of the air traffic controllers' union. PBS News is supported by - https://www.pbs.org/newshour/about/funders. Hosted on Acast. See acast.com/privacy

As the government shutdown begins, Maryland faces immediate fallout: furloughs, economic strain and threats of mass firings under the Trump administration's downsizing agenda. Here to talk about what this means for federal workers, local businesses and the region's future is Congressman Glenn Ivey, representing Maryland's 4th district.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jiunta takes a deep dive into the three most common sources of low back pain: muscle and ligament strain, disc herniation, and age-related spinal “degeneration.” He breaks down how to recognize each, what tissue healing actually looks like, and how to train or coach through them.  PSL1 Registration is now LIVE. Sign up Now At https://www.pre-script.com/psl1 FREE Coach's Field Guide: https://www.pre-script.com/coachs-field-guide We've got a new sponsor! Marek Health is a health optimization company that offers advanced blood testing, health coaching, and expert medical oversight. Our services can help you enhance your lifestyle, nutrition, and supplementation to medical treatment and care. https://marekhealth.com/rxd Code RXD Don't miss the release of our newest educational community - The Pre-Script ® Collective! Join the community today at www.pre-script.com. For other strength training, health, and injury prevention resources, check out our website, YouTube channel, and Instagram. For more episodes, subscribe and tune in to our podcast. Also, make sure to sign up to our mailing list at www.pre-script.com to get the first updates on new programming releases. You can also follow Dr. Jordan Shallow and Dr. Jordan Jiunta on Instagram! Dr. Jordan Shallow: https://www.instagram.com/the_muscle_doc/ Dr. Jordan Jiunta: https://www.instagram.com/redwiteandjordan/ Intro (00:00:00) Why Low Back Pain Is So Common (00:03:33) Three Buckets We'll Cover (00:04:20) Strain/Sprain, What's Happening (00:04:46) How It Feels: Guarding, Spasm, Local Pain (00:06:18) Strain vs. Disc: Local vs. Radiating (00:08:47) Managing Strains: “Rest” Done Right (00:10:15) Progressing Load Over 6–12 Weeks (00:11:28) Compensations & Early Parasympathetic Work (00:13:08) Listening to Subjective Feedback (00:15:40) Disc Herniation: Mechanism & Anatomy (00:19:35) Why Nerve Symptoms Hit Hard (00:23:46) Acute Management: Bias, ROM, Relief Positions (00:26:04) Core Bracing & McGill-Style Progressions (00:29:54) Hips, Rotation & Taking Load off Lumbar Spine (00:31:06) “Degenerative” Changes Explained (00:34:46) When It Matters & Why Movement Protects (00:37:14) Program Priorities (00:39:18) The Playbook (00:41:18)

Welcome back to Drinks in the Library! Today, we're exploring the delightful and charming world of Red, White & Royal Blue by Casey McQuiston. This romantic comedy takes us on a whirlwind journey through love, politics, and the complexities of identity as we follow the unexpected romance between Alex Claremont-Diaz, the First Son of the United States, and Prince Henry of Wales.My guest this week is Katharine Herndon, who lives in Richmond, Virginia, with her husband, two boys, and a hound dog named Lola. She used to teach (English, of course), but the homework got to her, so she decided to take up nonprofit work instead (insert laughter). Currently the Executive Director of James River Writers, she is an enthusiastic advocate for the RVA literary community and can be found at nearly all JRW events. In her free time she kills plants, burns things more than she cooks, knits very sporadically, and is still looking for some form of tolerable exercise. Our drink this week was a nod to our friends across the pond: The New G&T (Gin and Earl Grey Tea)2 ounce Earl Grey Tea2 ounce Gin1 ounce Maple Syrup3/4 ounce Lemon JuiceFresh Mint or Dried Rose Petals for garnish, optionalIn a rocks glass add ice and set aside. In your cocktail shaker, combine all ingredients, except for the garnish. Fill the shaker with ice and put the cap on. Shake vigorously for about 15 seconds, or until the shaker is extremely cold.Strain cocktail into your prepared rocks glass and garnish with mint or rose petals, if using. Serve immediately.In This EpisodeThe Buffalo Hunter Hunter by Stephen Graham JonesIn A Jam by Kate CanterburyAmerican Royals by Catherine McGeeRed White and Royal Blue FilmMemoirs of a Geisha by Arthur GoldenThe Horse Whisperer FilmAre You There God? It's Me Margaret FilmJim Dale Actor & Audiobook NarratorI Kissed Shara Wheelerby Casey McQuistonThe Goblin Emperor by Katherine AddisonJames River Writers Thursday Night Writes

There can be only one ... Bob. The brothers break down the dismissal of manage Bob Melvin. Were they surprised? Do they agree? What kind of manager do they want to replace him?They took a minute or two to make simple cocktails, Matthew is drinking and Old Fashioned while Ben is drinking a Gin & Ginger Beer. Recipes below.Matthew's Simplified Old Fashioned2 oz bourbon¾ oz demerara gum syrup2 dashes Angostura bittersOrange peel (for garnish)Luxardo cherry (for garnish)Combine bourbon, demerara gum syrup, and bitters in a mixing glass with ice and stir until well-chilled. Strain into a rocks glass over a large ice cube. Express the oil from an orange peel over the drink. Garnish with the orange peel and a Luxardo cherry.Gin & Ginger Beer2 oz London dry gin3-4 oz Ginger beer7 Brandied cherries for garnishAdd gin a four cherries to an empty high ball glass. Fill glass with ice. Top with ginger beer and remaining cherries.#ripgin #youcrankyoldbattleaxe

Le gouvernement français propose de limiter à 50 % la valeur des composants britanniques dans le fonds européen de défense “Safe”, suscitant de vives réactions.Traduction: The French government proposes capping UK-made components at 50% in the EU “Safe” defence fund, sparking strong reactions. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

We'll call it ... the Negroni. Our theme park enthusiasts take stock of the 2025 season: predictions are reviewed, milestones are celebrated, tears of sorrow and tears of relief are shed over a bright red cocktail. Then they ask each other the big questions: Was this season good or bad? Should Bob Melvin be fired or retained? Did Buster make any mistakes? Can he make mistake? One thing is clear, no ERT for these thoosies; one ride on the Negroni was enough. Hit the dispatch music, Bob!Our new cocktail podcast, The Perfect Sip, is on hiatus but new episodes are in production. (Yeah, it's taking a long time ... life, you know?) If you haven't listened yet, you can catch up here: https://the-perfect-sip.captivate.fm/listenSpeaking of cocktails, today Ben is drinking a Negroni because he lost the bet while Matthew is drinking The Fitzgerald to taunt Ben. Recipes below.Negroni1 1/2 oz London dry gin1 1/2 oz Sweet vermouth1 1/2 oz CampariOrange twist for garnishCombine the gin, vermouth and Campari in a mixing glass with ice and stir to desired dilution. Strain the cocktail into a rocks glass and carefully add a single large chunk of ice. Express the orange twist over the glass and drop into the glass. Then trick your brother into a bet where he has to drink it. The Fitzgerald2 oz gin1 oz lemon juice1 oz simple syrup2 dashes Angostura bitters2 dashes Peychaud's bitters (Matthew's stamp)Combine all ingredients in shaker with ice. Shake 10-12 seconds. Double strain into a coupe glass. #doitforginny

THE FANTASTIC POUR Brett welcomes fellow Ward Hill Terry to the Fantasti-Lounge to talk Nexus! We enjoy a refreshing end-of-summer Gin Cocktail and read Nexus issue #9. Join us in the Fantasti-Lounge as we discuss: Is Nexus the hero or villain of his story? Who would make up Terry's indy comics superhero team? Does one of Terry's favorite bands have their house in the middle of their street? And much, much more! Secret Pour-igins: Gin Cocktail: Killer Poodle Ingredients 2 ounces gin 1/2 ounce lime juice 1/2 ounce simple syrup 6 mint leaves 3 cucumber slices tonic water Garnish Cucumber Mint Sprig Instructions In a cocktail shaker, muddle the cucumber, mint and simple syrup until the cucumber offers no more resistance. Fill the shaker with ice, then pour in the lime juice and gin. Shake until the cocktail is thoroughly chilled, about 20 seconds. Strain the mixture over ice into a Collins or rocks glass. Top with tonic water Garnish with a sprig of mint, and cucumber slice if you'd like Non-Alcoholic Killer Poodle Ingredients 1/2 ounce lime juice 1/2 ounce simple syrup 6 mint leaves 3 cucumber slices tonic water Garnish Cucumber Mint Sprig Instructions In a cocktail shaker, muddle the cucumber, mint and simple syrup until the cucumber offers no more resistance. Fill the shaker with ice, then pour in the lime juice. Shake until the cocktail is thoroughly chilled. Strain the mixture over ice into a Collins or rocks glass. Top with tonic water Garnish with a sprig of mint, and cucumber slice if you'd like Comic: Nexus #9, First Comics, 1985 Fantasti-Lounge House Band music: Stop Calling Me Frank "My Baby Is An Axe Murder From Wisconsin" Check out their Band Camp page for more Have a question or comment? E-MAIL: fwpodcasts@gmail.com You can find The Fantastic Pour on these platforms: Apple Podcasts Amazon Music Spotify The Fantastic Pour podcast is a proud member of the FIRE AND WATER PODCAST NETWORK: Fire & Water website: http://fireandwaterpodcast.com Fire & Water Facebook page: https://www.facebook.com/FWPodcastNetwork Fire & Water on Bluesky: https://bsky.app/profile/fwpodcasts.bsky.social Fire & Water Podcast Network on Patreon: https://www.patreon.com/fwpodcasts Use our HASHTAG online: #FWPodcasts

In this episode of the Next Level Pros Podcast, Daryl sits down with his wife Joanna to share the real side of building a marriage and raising a family while growing businesses. Together they open up about the highs and lows of nearly 20 years of marriage, raising four daughters, and navigating seasons where entrepreneurship pulled them in opposite directions. You'll hear how they built trust, created family culture, and learned to renegotiate their relationship through different phases of life. If you've ever wondered how to keep your spouse connected and your kids grounded while you scale a business, this conversation will give you practical tools and honest insight from both sides of the journey.