Podcasts about sweet paul

The idea of abusing God's grace is found in 2 Corinthians 6:1. The idea is that because God has reconciled us to Himself, and given us righteousness, we are not to take the grace of God in vain. Sweet Paul, sounds good, I won't... but what does that even mean? All in all, we think that it is treating God's love and forgiveness and the salvation he's given us lightly. The idea that sin doesn't need to be fought against cause "I'm forgiven" or that we can keep on sinning because we're in grace. Or, as Phil Hughes says: "for them to receive the grace of God in vain meant that their practice did not measure up to their profession as Christians, that their lives were so inconsistent as to constitute a denial of the logical implications of the gospel, namely, and in particular, that Christ died for them so that they might no longer live to themselves but to His glory” (218-19).” Here is a link to an article written by Sam Storms on the matter! https://www.samstorms.org/all-articles/post/receiving-the-grace-of-god-in-vain--2-cor--6:1-2- You are what you love: https://www.amazon.com/You-Are-What-Love-Spiritual/dp/158743380X Got any questions or topics you'd like to hear about? You can email us at ⁠tydhcpod@gmail.com Like our content? Consider helping us grow through Patreon, a follow, or subscribe! Leave a rating on whatever platform you listen on and write some nice comments YOUTUBE ⁠here⁠ PATREON  ⁠here⁠ INSTAGRAM: ⁠www.instagram.com/thingsyoudonthearinchurchpod⁠ --- Support this podcast: https://podcasters.spotify.com/pod/show/thingsyoudonthearinchurch/support

Why do Spanish wines pair well with earthy, savoury dishes? How does food photography affect the cost of a cookbook? How can you set yourself up for success as an aspiring food or drink writer? In this episode of the Unreserved Wine Talk podcast, I'm chatting with author Barbara Scott-Goodman. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you will win a copy of Barbara Scott-Goodman's terrific book Wine Time: 70+ Recipes for Simple Bites That Pair Perfectly with Wine. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose one person randomly from those who contact me.  Good luck!   Highlights What are Barbara's three favourite wine pairings? Why is food photography so expensive and how does it affect the cost of a cookbook? Do photographs of the dishes enhance or detract from restaurant menus? What are Barbara's favourite cookbooks and why? How has the cookbook market evolved over the past 10 years and what are some of the trends Barbara sees now? What were some of the most interesting cocktails Barbara came across while writing Brooklyn Bar Bites? Which marketing channels were the most successful for Wine Bites and Wine Time? How can you set yourself up for success as an aspiring food or drink writer? Which chef and musician would Barbara like to share a bottle of wine with? What makes a summer afternoon outdoors the perfect setting to enjoy a glass of wine? Which simple high-low food pairing should you try next?   About Barbara Scott-Goodman Barbara Scott-Goodman is an author, art director, and designer of cookbooks for many publishers. Her most recent book is Wine Time ((Chronicle Books, 2021). Other books include Cake (Penguin Press, 2018), a collaboration with writer and illustrator Maira Kalman, Delicious Dessert Cocktails (Bluestreak Books, 2018), Brooklyn Bar Bites (Rizzoli, 2016), Happy Hour at Home (Running Press, 2013), and Wine Bites (Chronicle Books, 2011). Her work has been featured in publications in print and online, including Food & Wine, Bon Appetit, Saveur, Publishers Weekly, Food52, and Sweet Paul. Her books always emphasize the importance of warm and intimate gatherings and eating, drinking, and living well in this era of non-ostentatious, casual entertaining.       To learn more, visit https://www.nataliemaclean.com/284.

Can you pair pickled foods with wine, or will their vinegarized flavours ruin the wine? Which wines pair best with soft-shell crab? What goes into great food photography, whether in a magazine or cookbook? In this episode of the Unreserved Wine Talk podcast, I'm chatting with author Barbara Scott-Goodman. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you will win a copy of Barbara Scott-Goodman's terrific book Wine Time: 70+ Recipes for Simple Bites That Pair Perfectly with Wine. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose one person randomly from those who contact me.  Good luck!   Highlights How did Barbara's passion for creating recipes develop? Which are the best wines to pair with soft-shell crab? What was Barbara's most memorable wine moment? When did Barbara realize she wanted to transition into a writing career? Why are book covers often like a political landmine? What are the key elements of a good cookbook cover? How did Barbara decide on the cover design for her book, Wine Time? What makes great food photography? How did the art of pickling surprise Barbara while researching Wine Time? Can you pair pickled foods with wine?   Key Takeaways Can you pair pickled foods with wine? As Barbara observed, contrary to popular belief, these vinegarized foods don't always wreak havoc on wine. Riesling actually works very well with its own natural acidity, as do other acidic wines like Sauvignon Blanc and Gruner Veltliner. Which wines pair best with soft-shell crab? Barbara would go with a chilled pinot grigio, or if she's feeling extravagant, a white burgundy, which is an opulent French chardonnay. What goes into great food photography, whether it's in a magazine or cookbook? Barbara says there's a lot going on behind the scenes. You need to have a good food stylist and a good prop stylist. Most of us don't realize that there are people who get paid to shop for the right linen, the right glass, the right cup, and it's very subtle, but you look at it, you go, wow, that photograph is so good. It's because this team is thinking about it. And that's the magic of food photography.   About Barbara Scott-Goodman Barbara Scott-Goodman is an author, art director, and designer of cookbooks for many publishers. Her most recent book is Wine Time ((Chronicle Books, 2021). Other books include Cake (Penguin Press, 2018), a collaboration with writer and illustrator Maira Kalman, Delicious Dessert Cocktails (Bluestreak Books, 2018), Brooklyn Bar Bites (Rizzoli, 2016), Happy Hour at Home (Running Press, 2013), and Wine Bites (Chronicle Books, 2011). Her work has been featured in publications in print and online, including Food & Wine, Bon Appetit, Saveur, Publishers Weekly, Food52, and Sweet Paul. Her books always emphasize the importance of warm and intimate gatherings and eating, drinking, and living well in this era of non-ostentatious, casual entertaining.       To learn more, visit https://www.nataliemaclean.com/283.

In this episode I am talking to Joline Rivera who is the founder of "Kitchen Toke". I came across Joline in my new favorite place to connect with people called Clubhouse. Kitchen Toke is a website and magazine dedicated to health and wellness through culinary cannabis. * * About Kitchen Toke Founder, Joline Rivera: * Joline Rivera is the founder and creative director of Kitchen Toke and Red Belly Honey. * Kitchen Toke is the first media brand dedicated to promoting health and wellness through culinary cannabis. A skilled visual storyteller and food and lifestyle expert, she has more than 20 years of experience as a creative director, lending her design expertise to clients like Food Network Kitchens, US Foods, Meredith Publishing, Crate & Barrel and more. She has also directed award-winning publications, including Food Fanatics, Sweet Paul and Uncrate. * With Kitchen Toke, she turns her elevated eye to the world of cannabis. After Rivera investigated the benefits of medical cannabis to help a friend's father during his cancer battle, she was inspired by the possibilities of culinary cannabis as part of a path to wellness. Drawing on Rivera's years of experience in the publishing industry—as well as her long-standing connections to top chefs, writers, photographers, filmmakers and food stylists—Kitchen Toke provides a credible, refined resource that aims to change the way people think about cannabis. * And in June of 2020, she partnered with Bee-Fuse Technology to launch Red Belly Honey the world's first full-spectrum, whole-plant, CBD honey on the market today, infused by bees and not humans. Joline's continued priority is to shine a light on relevant cannabis-infused food helping people introduce cannabis to their bodies with the focus of being healthy, not just high. And most important to Joline is to continue the dialogue that cannabis is food, and food is medicine. * * You can find Joline here: * Website: https://kitchentoke.com/ * Instagram: https://www.instagram.com/kitchentoke/ * * Book Suggestion: Right now I'm reading GRIT, by Angela Duckworth * Podcast Suggestions:

In this episode I am talking to Joline Rivera who is the founder of "Kitchen Toke". I came across Joline in my new favorite place to connect with people called Clubhouse. Kitchen Toke is a website and magazine dedicated to health and wellness through culinary cannabis. * * About Kitchen Toke Founder, Joline Rivera: * Joline Rivera is the founder and creative director of Kitchen Toke and Red Belly Honey. * Kitchen Toke is the first media brand dedicated to promoting health and wellness through culinary cannabis. A skilled visual storyteller and food and lifestyle expert, she has more than 20 years of experience as a creative director, lending her design expertise to clients like Food Network Kitchens, US Foods, Meredith Publishing, Crate & Barrel and more. She has also directed award-winning publications, including Food Fanatics, Sweet Paul and Uncrate. * With Kitchen Toke, she turns her elevated eye to the world of cannabis. After Rivera investigated the benefits of medical cannabis to help a friend’s father during his cancer battle, she was inspired by the possibilities of culinary cannabis as part of a path to wellness. Drawing on Rivera’s years of experience in the publishing industry—as well as her long-standing connections to top chefs, writers, photographers, filmmakers and food stylists—Kitchen Toke provides a credible, refined resource that aims to change the way people think about cannabis. * And in June of 2020, she partnered with Bee-Fuse Technology to launch Red Belly Honey the world’s first full-spectrum, whole-plant, CBD honey on the market today, infused by bees and not humans. Joline’s continued priority is to shine a light on relevant cannabis-infused food helping people introduce cannabis to their bodies with the focus of being healthy, not just high. And most important to Joline is to continue the dialogue that cannabis is food, and food is medicine. * * You can find Joline here: * Website: https://kitchentoke.com/ * Instagram: https://www.instagram.com/kitchentoke/ * * Book Suggestion: Right now I'm reading GRIT, by Angela Duckworth * Podcast Suggestions: * * You can buy me a coffee here: https://www.buymeacoffee.com/pozapoze * * Please Help Support My Vision Here: * If you like what I'm doing and creating and have been wondering how you can get involved and help support my vision. Head over to my Patreon page and check out the perks & benefits you receive by becoming a monthly subscriber. You can also learn more about the nonprofit organization that my team and I are building for transitional age youth in my county that are re-entering the community from incarceration. As a subscriber you would be helping to build and support my ability to work on this project full time, while still being able to bring you the engaging content that you enjoy listening to or watching. * https://www.patreon.com/user?u=19859993&fan_landing=true * * If you like the streaming platform that I am using called StreamYard use the link below to sign up with and receive a $10 credit when you spend your first $25 on an upgraded account. I will get a credit as well and that of course will help the show. * StreamYard Affiliate Link: https://streamyard.com?pal=5045291231739904 * * Live-Stream Locations: * Facebook Profile: https://www.facebook.com/608082120110238/videos/784159455835836 * YouTube Channel: https://youtu.be/s6BCGxVR2Po * * Here is where you can find Sean Dustin: * Linktree: * https://linktr.ee/Nowheretogobutup * CLUBHOUSE: @seandustin * To support the show through Patreon: * https://www.patreon.com/user?u=19859993 * You can also tip me through PayPal: * www.paypal.com * recipient: nowheretogobutupnow@gmail.com * The Cash App: * https://cash.app/ * Recipient: $nwtgbupod * Show Notes Writer: Sean Dustin * *

Muuuuy buenas DESEABLES, nos mantenemos en este maravilloso 1973 donde tenemos tantas cosas por descubrir, hoy nos codearemos y descubriemos curiosidades de SUZI QUATRO - THE SWEET - EL GOLPE (Paul Newman/Robert Redford) - PAUL MCCARTNEY - ... ¿Preparados? Que comience la aventura

The Crafty Lumberjack Dennis Setteducati and Andrew Boza are both actors who met while traveling on the National Tour of Fiddler on the Roof! Oy! Along with coffee, crafting and Netflix, they have a love for the holidays and decorating! This love lead to their successful and ever growing blog and Instagram, which aims at giving their followers some quick, easy and affordable inspiration! The have appeared on The Chew and The Rachael Ray Show and can be seen on the HGTV Handmade Youtube Channel. They have performed all over the United States and Canada and have been featured on several publications including Buzzfeed, DIY Network blog, Urban Bear, Gay Star News, The Vegan Roadie and the lifestyle magazine, Sweet Paul. We discuss our lives in Astoria Queens the first home that we had was in Astoria, and these two craft-makers make their home there. They met performing on a National Tour of Fiddler on the Roof. How appropriate for the Broadway Husbands Podcast! It was there that they discovered a passion for blogging, crafting, and each other. Since then they have built a name for themselves online with their blog and with HGTV. Learn about how they fell in love, their passion for performing, being vegan, and ways that you can get crafty in quarantine. In our Segment SPOTLIGHT ON LOVE, our listener asks: What are some things I can ask if he is interested on FB messenger? A big shout out to our friend and the composer of our theme music David Dabbon, and to the amazing We are grateful to be apart of the Broadway Podcast Network: http://bpn.fm/husbands ***** Follow us http://instagram.com/broadwayhusbands http://facebook.com/broadwayhusbands http://youtube.com/broadwayhusbands  Bret http://bretshuford.com http://instagram.com/bretshuford http://twitter.com/bretshuford http://snapchat.com/thebretshuford http://facebook.com/bretshuford Stephen http://instagram.com/stephenrhanna http://twitter.com/stephenrhanna We are grateful to be a part of the Broadway Podcast Network. Music composed by David Dabbon, photo by Roberto Araujo Photography. Learn more about your ad choices. Visit megaphone.fm/adchoices

James 3:10-12 It’s not until you squeeze a fruit, that one discovers its true taste!  On the surface, the grapefruit and the orange both look alike, in size and in shape; however, upon closer inspection one quickly discovers that they’re radically opposite when it comes to taste!  One is bitter, and the other is sweet.  It’s not until we’re squeezed that we find out what’s really inside us, not least by the words that issue forth from our mouths.  When you’re squeezed, what comes out? Is it bitter or is it sweet?  In this sermon, we learn the pattern of meekness from the perfect example of Jesus.  May the Lord minister to each heart and use this sermon to provoke us onto perfection.

We Get to Know creative guru Paul Lowe from Sweet Paul Magazine. Paul is the man behind Sweet Paul Magazine, a lifestyle publication featuring food, entertaining, and crafts - all without intimidation.  Paul was born in Norway and from an early age became obsessed with cooking, crafting and decorating.  He founded Sweet Paul Magazine nearly 10 years ago and now splits his time between New York and Palm Springs where he continues to run Sweet Paul Magazine and Blog.  We were immediately smitten years ago when we first spotted his magazine in the store Anthropologie.  We have been loving fans of both the magazine’s print and digital versions since the beginning.  Paul is a creative through and through.  While his parents were busy at work, Paul spent most of his days with his grandmother and great aunt, where his creative wish was their desire.  They baked, crafted, sewed, and took him antique shopping.  This foundation in his youth was the introduction for his life's work.  He believes perfection is boring and we couldn’t agree more.  Listen in and be swept away by his story.  Show notes for this episode: SHOW NOTES Visit wegettoknow.com to explore original and guest related content and to learn more about our podcasts and guests. This episode is brought to you in partnership with Dr. C Vitamins. Use our code WEGETTOKNOW to save 30% off your order of their pharmaceutical grade and medically endorsed vitamins. Dr C Vitamins are the highest quality and are tested for potency and purity that ensure their quality www.drcvitamins.com

Although the French are known for croissants, they did not invent this globally appealing culinary pleasure. Come join us as one of Chicago’s most celebrated bakers, Sandra Holl, traces the origins of the croissant and other “laminated” pastries and touches on some of the colorful, although not necessarily true, origin stories But what exactly is laminated pastry, which sounds about as appetizing as a concoction made from layers of formica? “It’s just a fancy name for a family of buttery layered doughs,.” Sandra explains. “While the classic most well known, and celebrated member of this family is the croissant, the family includes puff pastry, Danish and my personal favorite Kouign amann.” Sandra says that laminated pastries are created by rolling butter into dough, then making a series of folds and turns until the dough has numerous alternating layers of dough and butter. When these doughs are baked, the moisture in the butter turns to steam and forces the layers to separate and puff, leaving a light and airy product. Sounds simple, but when made by experts like Sandra, the result can only be described as culinary ecstasy. Warning: Sandra will be bringing tasting samples from her nationally acclaimed Lincoln Park bakery, Floriole. Adult discretion is advised! Biography: Sandra was born and raised in Rockford, Illinois, graduated with a BA in French literature from the University of Colorado, taught English to high school students in France and worked in marketing in San Francisco before discovering her love of food and cooking. After volunteering as a prep cook for a non-profit and staging at a few restaurants she decided to sign up at the California Culinary Academy. She spent her externship and the following years working at world renowned Tartine Bakery in San Francisco. Sandra and her husband, Mathieu, left the Bay area for Chicago and started Floriole in a tent at the Chicago Green City Market. They have grown their business into a flourishing full service cafe and bakery specializing in French inspired pastries rooted in midwestern ingredients. The bakery has been named among the top 10 bakeries in the US, has received a Chicago Tribune Dining Award and is recognized as having some of the best bread in the country. Sandra has contributed to Bon Appetit and Sweet Paul magazines, appeared on Martha Stewart and Unique Sweets. In 2016 she was named Pastry Chef of the Year at the Jean Banchet Awards. Recorded at Weiss Memorial Hospital on July 21, 2018. www.CulinaryHistorians.com

So excited to bring you this interview with Paul Lowe of Sweet Paul magazine! Lots of incredible nuggets of wisdom and advice from this crazy-talented man.  Paul and I talk about the early beginnings of his career in Norway, how his path shifted when he came down with blogger-fatigue, his big advice on growing your own […]

Sweet Paul, Magazine Paul's magazine Sweet Paul is a source of inspiration to anyone who enjoys easy, yet elegant recipies, entertaining ideas, and stylish crafts. The magazine is all about helping its readers create a unique style that is home-made and hand-made. Paul also wrote a book called Sweet Paul: Eat and Make. I am […] The post 038: Paul Lowe: Perfection is Boring first appeared on The Dinner Special podcast.

It began as a little blog highlighting the recipes and crafts of the Norwegian-born food and prop stylist Paul Lowe. Six years later, Sweet Paul is an online magazine followed by millions and a print quarterly sold nationwide in specialty stores. Now — Paul Lowe is a published author, as Sweet Paul Eat and Make: Charming Recipes and Kitchen Crafts You Will Love hits stores April 2014. On this week’s episode of Sharp & Hot, Emily Peterson chats with Paul Lowe himself. Hear him read excerpts from the book, discuss his childhood and how he finds his inspirations. This program was sponsored by Le Creuset. “I get my best ideas in the bathtub. I keep a stack of notebooks and pens by the bathtub… and I take very long baths! Everything is so fast today – people expect you to respond to emails in 5 minutes or they get upset. I like to leave my phone outside, take a bath, relax and think.” [19:00] –Paul Lowe on Sharp & Hot

Meet Paul Lowe, otherwise known as Sweet Paul, the man behind Sweet Paul blog & magazine. He joins Grace Bonney for today’s episode of After the Jump, where the two discuss the current state of digital content, transitioning a publication from blog to print, and staying afloat as a creative professional in 2013. Hear how Paul found his passion for styling and photography and what inspired him to start the blog which would later become a magazine. Get to know the lovable personality of Sweet Paul on an honest, frank and relaxed conversation with Grace Bonney. The two know a thing or three about making high quality content in the over-saturated world we live in today! This program was sponsored by BluePrint. “In order to keep my sanity, more or less, I started a magazine.” [12:00] “Europeans aren’t interested in things that look too American. Selling a home can be difficult but something like food is easier because it’s more universal.” [20:00] “Everything used to be free online and that’s the biggest mistake people made. We have to do something about that.” [24:00] –Paul Lowe on After the Jump

On today's THE FOOD SEEN, we're graced with Paul Lowe, the styling genius behind Sweet Paul magazine, who brings his Nordic nuances to the table. In his latest issue, Winter 2011, he lives true by his subtitle, “chasing the sweet things in life”. Making old traditions anew, Paul teaches us how to make our own wrapping paper, and few interesting iterations of the standard wreath. Oh, and there's cooking too, from hearty greens to larger than life cookies. Listen in to learn the luscious tricks of the trade. This episode was sponsored by Cain Vineyard & Winery.