Podcasts about tablespoons

Ever feel the urge to slow down and rest more in winter? According to Traditional Chinese Medicine, that instinct is deeply connected to the Water Element, which is the element of winter. In this episode, Elizabeth Mintun dives into the wisdom of Qigong and ancient Chinese medicine to explore how we can align with winter's natural rhythm for better well-being. Elizabeth explains about what the water element represents in Chinese medicine and how this connects to inner balance, especially in the season of winter. Key takeawaysMany of us tend to fight against rather than listen to our natural rhythms in winter. A simple foot soak can offer rest and relaxation in the winter time.Certain essential oils, like basil and sandalwood, are particularly associated with winter wellness. ResourcesFree Journal Reflection Prompts: https://www.thecalmingground.com/reflection-prompts-selfcarePodcast episode “Breathing Through Stress: 5 Breathing Techniques for Calm & Balance”: https://podcasts.apple.com/us/podcast/71-breathing-through-stress-5-breathing-techniques/id1704337948?i=1000686586207Contact Elizabeth: elizabethmintun@thecalmingground.comFoot Soak Recipe: Approximately 1 gallon warm waterJuice of one lemon½ cup of sea salt2 Tablespoons of ground ginger. Stir the ingredients into the water and then soak your feet in the mixture for about 10-20 minutes. (https://www.webmd.com/beauty/features/purifying-lemon-ginger-foot-soak)If you enjoyed this episode, please share it with a friend who could use a little winter wellness wisdom. I'd love to hear from you! How do you embrace rest during winter?

Think fruit desserts are just for summer? Think again! From bright citrus cakes to no-bake berry cheesecakes, there are so many ways to enjoy fruity treats all year long. Imagine serving up a creamy lime curd parfait layered with buttery, shortbread crumbles or a warm clafoutis bursting with tangy cherries and scented with almonds... this episode is packed with ideas to keep your dessert game strong, no matter the season. By the end of this episode, you'll discover:A stunning blood orange cake that happens to be gluten-free, and is vibrant and creamyAn easy peach jam made with frozen fruit that can be transformed into a simple cookie that you'll want to gift to someone you loveAn 8-minute caramelized pear that is surprisingly decadent, especially when topped on a scoop of ice creamTune in now and bring bright, flavorful treats to your table any time of year! ***Links: Blood orange almond ricotta cake by Liz PruittEasy Lime Curd from Tastes of Homemade Inspired by Ellenos' key lime yogurt parfait, Kari's parfaits can be made with: 2 Tablespoons of lime curd stirred into 6 Tablespoons whole milk Greek Yogurt and topped with a crumbled shortbread cookie Or stir whipped cream into your lime curd and serve it like this British easy raspberry fool Clafoutis with any kind of fruit, from EpicuriousAlice Water's sour cherry clafoutis recipe (which recommends keeping the pits in the cherry for an almond flavor) 5-ingredient peach jam by Jamie Sanders. This will keep for at least a month in your fridge and can be made with frozen peachesUse peach jam (or other preserves) to make this heart-shaped thumbprint jam cookies from Dessert for Two, plus here are more ways to use leftover jam from BBC Good Food8-minute caramelized cinnamon spiced pears from Minimalist BakerFreeze-dried berry no-bake cheesecake from Serious EatsFamous mango pie from Home...

Chocolate Babka. Easy to make, use Challah dough, fill, cut twist, top, bake and deliciousness awaits. Challah recipe: (two medium sized loaves)   2 1/2 cups of warm water (approximately 100 degrees) 2 packages or one and 3/4 Tablespoons of active dry yeast 6 cups of unbleached flour (approximately 1 1/2 pounds) 1 1/2 cups of whole-wheat flour 1/2 cup of butter that is very soft but not melted 1/2 cup of sugar 1 1/2 Tablespoons of salt 2 large eggs at room temperature Filling: COCOA-2 T SALT-pinch CHOCOLATE SYRUP-1/2 C FLOUR=1/4 C SUGAR=1/4 C STREUSEL: COCOA 1T, PASTRY FLOUR ¾ C, SUGAR 3/4C, BUTTER 1/3C. Other versions: Almond Filling1 can (8 ounce size) almond paste1/4 cup ground blanched almonds4 tablespoons unsalted butter, softened1 tablespoon sugar1 egg Cheese Babka Filling1 1/2 cup dry cottage cheese or ricotta1/3 cup sugar1 1/2 tablespoon sour cream 1 1/2 tablespoon flour1 egg1 lemon, grated zest only1/2 teaspoon vanilla extract3 tablespoons currants, plumped in2 tablespoons rum or cognac for 1/2 hour Thanks for listening and here is a video for the shaping.   https://youtube.com/shorts/SM2EPU3iGM0?si=7J1E98_ssSV3PArb Please subscribe and share this podcast with another bread head.   For more information about House of Bread, please visit www.houseofbread.com.  To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/  To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/   If you'd like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com.   For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.         Here is a Utube video link https://youtube.com/shorts/SM2EPU3iGM0?si=x07AJ5FRzXSrvnzm

What You'll Need: -2 oz. Instant Espresso Powder -1 cup brown sugar, packed -1 box instant butterscotch pudding mix (4 serving size, regular or sugar-free) -1 (8 oz) bag crushed English toffee pieces (plain or with milk chocolate coating) -2 cups powdered milk ( https://amzn.to/4gLZHUl )* -1/2 cup powdered French vanilla non-dairy coffee creamer -1/4 cup Dutch-processed cocoa powder   What You'll Do: 1. In the bowl of a large food processor, pulse the espresso powder, brown sugar, pudding mix, and toffee pieces until ground to a fine powder. 2. Add the rest of the ingredients, pulsing and scraping down the sides of the bowl, as needed, until mixture is completely uniform.   For Your Gift Recipient: Add 2 Tablespoons of mix to a mug. Stir in 8 oz. of boiling water. (For each cup of water, use 2 T. mix - or more if desired)   Credit: https://www.behappyanddogood.com/english-toffee-cappuccino-mix/#zrdn-recipe-container   Links*: 2 jars: https://amzn.to/3V8NdxC 4 jars: https://amzn.to/3V8NjoY 12 jars: https://amzn.to/3ZtyeB7 Funnel: https://amzn.to/4eNG50B   *DISCLAIMER: links in this description may be affiliate links. There is no extra cost to you, but I may receive a small commission :)   #christmasgiftidea #giftsinjars #pumpkinspice #cakemix #lowwastegifts #sustainablegifts  

This is an easy homemade cranberry sauce recipe shared with me by Sandy Detamore. I made it the first time a couple of years ago and was surprised at how easy and how delicious the homemade sauce was. I'll definitely have it again this year and if there's leftovers, it will be good for all the holidays. It would be great to go with that Christmas ham, as well. Cranberry Sauce 12 ounces cranberries 1 cup sugar 20 ounces fresh pineapple chunks 2 Tablespoons corn starch 1/8 teaspoon ground cloves 1/4 teaspoon nutmeg 1/2 cup sugar Boil cranberries and 1...Article Link

JAMBOREE.rmccurdy.com : SOCFortress CoPilot / Velociraptor / Wazuh Copycat Taco Bell Quesadilla Sauce PREP TIME 5 minutes TOTAL TIME 5 minutes Ingredients ½ cup mayonnaise ½ cup sour cream 3 Tablespoons pickled jalapeno juice (from a jar of pickled jalapenos) 3 Tablespoons pickled jalapenos (diced) 2 teaspoon paprika 2 teaspoons ground cumin 1 teaspoon garlic granules 1 teaspoon onion powder ½ teaspoon salt (or to taste) ½ teaspoon chili powder

JAMBOREE.rmccurdy.com : SOCFortress CoPilot / Velociraptor / Wazuh Copycat Taco Bell Quesadilla Sauce PREP TIME 5 minutes TOTAL TIME 5 minutes Ingredients ½ cup mayonnaise ½ cup sour cream 3 Tablespoons pickled jalapeno juice (from a jar of pickled jalapenos) 3 Tablespoons pickled jalapenos (diced) 2 teaspoon paprika 2 teaspoons ground cumin 1 teaspoon garlic granules 1 teaspoon onion powder ½ teaspoon salt (or to taste) ½ teaspoon chili powder

It's October! Some might argue that this is the witchiest time of year; a time for diving deeper into your practice. But what if you're still not sure which path is for you? What if you find yourself asking, “Which witch am I?”. In today's episode, we'll explore a variety of witch types from traditional witches to eclectic witches, from sea witches to tea witches, and a bit of everything in between! As we stroll through the autumn-hued trees, imagine all the paths before you. Let your spirit lead as you discover which witchcraft is the one (or ones!) for you. What am I reading?The Last Witch in Edinburgh by Marielle Thompson The Witching Year: A Memoir of Earnest Fumbling...   by Diana HelmuthWhat am I playing on repeat?Pride & Joy by Stevie Ray VaughanWhat's for dinner? Sweet Potato CurryIngredients:2-4 medium sweet potatoes, cubed4 cloves garlic, minced1 cup bell pepper1 15 oz can chickpeas, drained1 14 oz can full fat coconut milk1/2 cup onions, chopped4 Tbs red curry pastesalt, pepper to taste1-2 large handfuls spinachInstructions:Heat a bit of oil. Add garlic, onions, and bell pepper. Sauté all for around 3 minutes then add sweet potatoes, coconut milk, red curry paste and cook for 10 minutes.After 10 minutes add chickpeas, season with salt and pepper. Cook for 6 minutes longer, then add spinach, cook another minute.Serve over rice.Fall Chocolate Chip Spiced Cookie12 Tablespoons unsalted butter 1/2 cup brown sugar1/2 cup sugar1 large egg2 Tablespoons molasses2 cups all-purpose flour1 teaspoon baking soda 1 teaspoon cornstarch1/2 teaspoon salt 1 teaspoon cinnamon 1 1/4 teaspoon ground ginger1/2 teaspoon nutmegJust a dash of ground cloves 1 1/2 cups chocolate chips Instructions:Preheat oven to 400 degrees. In a large mixing bowl, beat butter, brown sugar, and sugar for 4 minutes until light and fluffy.Add molasses and egg and mix for 1 minute longer.Fold in flour, baking soda, cornstarch, salt, cinnamon, ginger, nutmeg, cloves, and chocolate chips. Roll into 4-ounce, 5-ounce, or 6-ounce balls. Place on a parchment paper lined baking sheet. I prefer to use light-colored baking sheets.Bake for 8-10 minutes. The cookies will still be slightly underdone when you remove them from the oven. Let the cookies sit for 10-15 minutes before moving them from the baking sheet.

This 2-ingredient recipe for a drink will help you lose belly fat with only three tablespoons a day. Your body will say thank you and your friends will ask you to share your way to lose weight so fast! Your friends will ask you to share your new diet plan or workout routine as they will want the same result. TIMESTAMPS Why so many people can't get rid of belly fat 1:22 Garlic benefits, the first ingredient 3:10 Red wine, the second ingredient 4:10 Control your cholesterol level 5:10 Weight loss drink recipe 6:10 Do you have your own secret easy recipes to lose belly fat? Feel free to share them in the comments! SUMMARY - 2017 statistics data from the U.S. Department of Health and Human Services shows that 91 % of women in the US are unhappy with their bodies and choose to diet. Over a half of college-aged girls feel pressured to get to a certain weight limit. Finally, and this is pretty shocking, 42 % of girls in 1st through 3rd grade believe they have extra weight and want to lose it. - What can garlic help you with? Well, with a variety of things. Garlic is very rich in antioxidants, which are important for our good health and can help prevent Alzheimer's disease and Dementia and lower the risk of heart disease, and also fight acne. Garlic can combat common cold, improve your bone health and make your hair thicker when used as a hair mask. Garlic is very nutritious but has very few calories in it. Today, it comes in many forms from whole cloves to powders and pastes and garlic extract and oil. - When taking in moderate amounts (around 3 glasses a week), red wine can actually do you good! Like garlic, it can help you lower your cholesterol, which is important to protect your heart, it also fights off cold, and helps protect your skin from the effects of UV. The skin of red grapes is a natural source of resveratrol. It can help control your blood sugar, boost your brain and memory, and even slow the aging process and prolong your life. Oh, and it reduces the risk of developing depression. - Cholesterol circulates in your blood and comes from two sources. Your body itself, or the liver, to be more precise, makes the right amount of cholesterol for you. The rest you get with your food. Meat, poultry and full-fat dairy products have cholesterol in them, as well as trans fat. Because of these fats in your body, your liver has to make more cholesterol than you need. High cholesterol gives you a higher risk of coronary heart disease, heart attaches, and stroke. Subscribe to Bright Side : https://goo.gl/rQTJZz ---------------------------------------------------------------------------------------- Our Social Media: Facebook:   / brightside   Instagram:   / brightgram   SMART Youtube: https://goo.gl/JTfP6L 5-Minute Crafts Youtube: https://www.goo.gl/8JVmuC ---------------------------------------------------------------------------------------- For more videos and articles visit: http://www.brightside.me/ Learn more about your ad choices. Visit megaphone.fm/adchoices

We are back with our 4th Disney inspired episode! Bringing you our take on three wonderful characters from the 90's and early 2000's.  There is so much depth to a fictional movie character, that we truly enjoy digging deeper into their personalities and making the connection to real life.  Who are we talking about in this episode you ask?  - Pocahontas - Jessie - Aladdin Tune in and learn how much you may already have in common with these characters already. This episode is fun, very relatable, and we hope you have a few takeaways from it.  Tune in and find out what oils do these characters need. Scoop Of The Day Diffuser Blends 5 Osmanthus Touch 3 Bergamot   5 Wild Orange 3 Ginger   Sarah's Orange Sauce Recipe for Orange Chicken Orange Chicken Sauce: 1 cup Orange Juice 1/2 cup Sugar 2 Tablespoons Rice Vinegar or White Vinegar 2 Tablespoons Soy Sauce use tamari for a gluten-free dish 1/4 teaspoon Ginger 1/4 teaspoon Garlic Powder or 2 garlic cloves, finely diced 1/2 teaspoon Red Chili Flakes Orange Zest from 1 orange 1 Tablespoon Cornstarch 4-5 drops Wild Orange Essential Oil 3 Drops of Ginger Essential Oil To make orange sauce: In a medium pot, add orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes. In a small bowl, whisk 1 Tablespoon of cornstarch with 2 Tablespoons of water to form a paste. Add to orange sauce and whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove from heat and add orange zest and Essential Oils     Hi friends, don't forget to leave us a review, your feedback is always welcome, and helps this podcast reach more ears.  Join us in our New Facebook Community! Connect on Instagram  We upload a brand new episode every Tuesday and Thursday!   Join our step challenge: https://theessentialoilscoop.com/stepchallenge   Want to learn more about us? theessentialoilscoop.com   Remember to like, share, and subscribe to our podcast so you will be notified every time we upload a brand new episode.  Leave us a review as well, your feedback is always welcome.  Also opt-in to our newsletter at theessentialoilscoop.com/news If you have any questions or have subject ideas you would like us to cover please email us at theessentialoilscoop@gmail.com   Tag us on socials using #theessentialoilscoop   Disclaimer:  Welcome to The Essential Oil Scoop Podcast. We want to remind our listeners that the information provided in this podcast is for educational purposes only and should not be considered as a substitute for professional medical advice, diagnosis, or treatment. The use of essential oils is a personal choice and should be done at your own risk. We are not medical professionals and cannot diagnose, treat, or prescribe any medical condition. Please consult with a qualified healthcare provider before using any essential oils or making changes to your healthcare routine. Any information or opinions expressed in this podcast are those of the hosts and guests and do not necessarily reflect the views of any particular organization. Thank you for listening.  

It's all things TRIFECTA on this week's episode of All Things Everything! Today, we're discussing how our newest seasoning was created and our tips on how to get the most out of it.

Q: Why shouldn't you tell secrets in a cornfield?   A: Because the corn has ears!  It's a “cornival” of craziness as Erin leads Sarah and Rachel in an all-new Iron Ladle Challenge celebrating the joys of "corn culture" (or “corny culture”) in midsummer.    After discussing results from a pair of lively listener polls on how to cook and butter corn-on-the-cob (Facebook group members can find those here), the Ladies share their own favorite sweet corn recipes.  Which will you try? Rachel's creamy corn chowder? Sarah's cowboy caviar? Erin's colorful confetti corn salad? Or all of the above???   Still can't get enough corny goodness? Check out this adorable music video on YouTube.  Erin's Confetti Corn Salad Vegetables: 2 cans corn, drained 1 small green pepper, chopped 2 green onions, sliced 2 stalks celery, chopped 1 large tomato, chopped Dressing 1 Tablespoon lemon juice 3 Tablespoons mayo Directions mix dressing toss with salad add pepper to taste Rachel's Corn Chowder  (Measurements are all approximate.)  Dice ½ yellow onion and ¼ green pepper. Sautee in 2 T butter in a heavy pot over medium heat until soft.   Peel, wash, and dice 3 or 4 medium potatoes. Add to pot with water or chicken broth to barely cover.   Add *either* 2 cans creamed sweet corn or 1 quart garden corn from the freezer.   Add salt and pepper (and chicken bullion in place of broth) to taste.  Simmer until potatoes are soft.   Add 2-4 cups whole milk and return to low simmer. (Be careful not to boil after this point.)  Thicken in one of two ways (or both together):   Melt ¼ cup butter and 2 T all-purpose flour in a small skillet and stir slowly into chowder.   Use potato masher to mash some of the potatoes to release the starch.   Serve with crusty buttered bread.   Sarah's Cowboy Salad Mix together: Cowboy Caviar Salsa (Trader Joe's) Lettuce Shredded cheese Taco-spiced beef Any other fun salad ingredients because there are no rules. Sarah just loves cornbread Betty Crocker recipe with lots of variation: bettycrocker.com/recipes/traditional-cornbread-recipe/8990e15c-fc1d-4a8d-b8b3-4b37f45eca49 Connect with the Lutheran Ladies on social media in The Lutheran Ladies' Lounge Facebook discussion group (facebook.com/groups/LutheranLadiesLounge) and on Instagram @lutheranladieslounge. Follow Sarah (@hymnnerd), Rachel (@rachbomberger), and Erin (@erinaltered) on Instagram! Sign up for the Lutheran Ladies' Lounge monthly e-newsletter here, and email the Ladies at lutheranladies@kfuo.org.

What's with the funny name and how to make one of the most popular cookies in the US. SNICKERDOODLES In a bowl mix the flour, salt and baking powder and set aside. 5 1/2 cups of flour-pastry or all purpose 1 tsp of salt 1 Tablespoon + 1 tsp of baking powder   In the bowl of your electric mixer or with a hand mixer, beat the butter and sugar together until smooth about 5 minutes.   2 cups of butter softened 3 cups of white sugar   4 eggs add one at a time beating after each egg is added. 2 tsp of pure vanilla, beat it in.  Then add in the flour mixture until you have a smooth dough.  Round into dough balls and then roll in the below mixture.   Coating: 1 cup of white sugar 2 Tablespoons of ground cinnamon   Bake at 350 degrees for 10-15 for smaller sized cookies and 15-20 minutes for larger sized cookies.  Should take out when the cookies are slightly golden around the edges.  Keep in mind, the cookies continue to bake for a couple of minutes while cooling on the pan.  Thus, take them out of the oven before you think they are finished baking. Thank you for listening and Happy Baking! Sheila For more information about House of Bread, please visit www.houseofbread.com.  To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/  To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/   If you'd like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com.   For our YouTube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.  For red food dye you can buy options here  Amazon.com : natural red food dye or Edible Paint Christmas Red Chefmaster Liqua-Gel Food | Etsy   To make beet food dye, the video is here 100% Natural Homemade Red Food Color Recipe | For Restaurant Style Gravies & Indo Chinese Recipes - Bing video    

Lisa Steele is a fifth-generation chicken keeper who shares her profound knowledge of poultry tips, egg facts, recipes, and more from her farm in Maine. Along the way Lisa has expanded her brand from taking care and raising chickens to mastering ways to use their lovely eggs. Lisa is the author of the "Fresh Eggs Daily" Cookbook, Blogger at "Coop to Kitchen" and host of the show "Welcome To My Farm."Lisa talked about when she perfected omelets and souffles and how satisfied she felt! Having never gotten to that level of mastery, I can only say I am jealous! She has provided her recipe (see below) so you, too, can make your best omelet and savory souffles and get a taste of her delightful book. She also sent me this link from her new recipe website for another delicious version of said perfect omelet. Gruyere and Tarragon Omelethttps://www.cooptokitchen.com/2024/06/gruyere-and-tarragon-omelet.htmlSpinach Goat Cheese OmeletThis half fold omelet is bursting with flavor and one of my favorites to whip up. It seems like a lot of spinach, but the heat from the omelet will wilt it down pretty quickly.2 eggs, room temperaturePinch of Kosher saltFreshly ground black pepper1 teaspoon extra-virgin olive oil1 tablespoon butter2 cups fresh baby spinach1/2 cup crumbled goat cheese, plus more for garnishHeat a 9- or 10-inch skillet with sloped sides over high heat while you whisk the eggs with a pinch of salt in a small bowl until frothy. Add the oil to the pan and tilt the pan to coat the bottom with the oil. Then add the butter, continuing to tilt and swirl the butter. Once the butter is melted and has stopped sizzling, pour in the eggs, and use a rubber spatula to gently move the eggs around in the pan, while continuing to tilt the pan with your other hand.When the eggs are almost set, pile the cheese and spinach on one side of the pan, then tip the skillet and pull the egg away from the edge of the pan. Tilt the pan with the spinach and cheese closer to you and use a spatula to fold the opposite half of the egg over towards the middle, covering the filling. Slide your omelet out of the pan onto a plate.Season with additional salt and pepper, if desired, crumble some additional cheese on top and drizzle with additional oil.Makes one omelet.Savory Cheese SoufflesWhile the thought of making a souffle might be intimidating, they're rarely found on restaurant menus, so you're going to have to learn to make your own at some point! I find these individual souffles easier to make than a large one - and just look at it this way, what's the worst that can happen? Your souffle will fall?It will still taste divine. And once you've mastered the technique and made the perfect souffle, there's such a sense of satisfaction. This is my standby recipe for a basic savory souffle with Parmesan cheese. It should come out light and fluffy and practically melt in your mouth if you've made it correctly. Butter and cornmeal for dusting ramekins6 fresh eggs, room temperature1 Cup milk1/4 Cup heavy creamSprig of fresh thyme2 Tablespoons butter1/4 cup flour3 Tablespoons sherry1/4 Cup fresh grated Parmesan cheese1/2 teaspoon sea saltFresh ground nutmeg1/2 teaspoon cream of tartarPreheat oven to 375 degrees with the rack in the bottom third. Butter six eight-ounce ramekins, brushing the butter in an upward motion and dust with cornmeal. Separate the six eggs so you have three of the yolks and the six whites separated in two bowls. Save the remaining three yolks for another recipe.Bring the milk, cream and thyme sprig to a simmer in a small saucepan over medium-low heat, stirring occasionally until the milk foams and begins to bubble. Remove from the heat. Melt the butter in a skillet over medium heat, then sprinkle in the flour, whisking constantly for about a minute until the mixture thickens.Slowly whisk in the warm milk mixture and continue to whisk for another minute or two, until the sauce is bubbling, smooth and begins to thicken. Remove the thyme sprig, pour the liquid into a large mixing bowl and whisk in the sherry, Parmesan cheese, salt and nutmeg, then whisk in the three egg yolks. Let cool.When the egg yolk mixture has cooled, in the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar on low speed until foamy, then beat on high speed 1-2 minutes  just until soft peaks form.  The whites should still be glossy, not dry.  Gently fold one-third of the egg whites into the flour/milk mixture with a rubber spatula, then carefully fold in the remaining egg whites until just combined. Ladle the mixture into the prepared ramekins, filling each to within ¼” of the top rim, then gently smooth the top, run your thumb around the inside rim of each ramekin, place them on a rimmed baking sheet and bake for 16-18 minutes, or until puffed and golden on top. Don't peek! Don't open the oven until the souffles have been baking for at least 15 minutes. Serve immediately.Note: for a higher rising souffle, you can make a collar to fit around the inside top rim of the ramekin out of parchment paper and slide it in between the egg and ramekin just before putting the souffles in the oven.Makes 6 single-serving souffles.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. 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

Lisa Steele is a fifth-generation chicken keeper who shares her profound knowledge of poultry tips, egg facts, recipes, and more from her farm in Maine. Along the way Lisa has expanded her brand from taking care and raising chickens to mastering ways to use their lovely eggs. Lisa is the author of the "Fresh Eggs Daily" Cookbook, Blogger at "Coop to Kitchen" and host of the show "Welcome To My Farm."Lisa talked about when she perfected omelets and souffles and how satisfied she felt! Having never gotten to that level of mastery, I can only say I am jealous! She has provided her recipe (see below) so you, too, can make your best omelet and savory souffles and get a taste of her delightful book. She also sent me this link from her new recipe website for another delicious version of said perfect omelet. Gruyere and Tarragon Omelethttps://www.cooptokitchen.com/2024/06/gruyere-and-tarragon-omelet.htmlSpinach Goat Cheese OmeletThis half fold omelet is bursting with flavor and one of my favorites to whip up. It seems like a lot of spinach, but the heat from the omelet will wilt it down pretty quickly.2 eggs, room temperaturePinch of Kosher saltFreshly ground black pepper1 teaspoon extra-virgin olive oil1 tablespoon butter2 cups fresh baby spinach1/2 cup crumbled goat cheese, plus more for garnishHeat a 9- or 10-inch skillet with sloped sides over high heat while you whisk the eggs with a pinch of salt in a small bowl until frothy. Add the oil to the pan and tilt the pan to coat the bottom with the oil. Then add the butter, continuing to tilt and swirl the butter. Once the butter is melted and has stopped sizzling, pour in the eggs, and use a rubber spatula to gently move the eggs around in the pan, while continuing to tilt the pan with your other hand.When the eggs are almost set, pile the cheese and spinach on one side of the pan, then tip the skillet and pull the egg away from the edge of the pan. Tilt the pan with the spinach and cheese closer to you and use a spatula to fold the opposite half of the egg over towards the middle, covering the filling. Slide your omelet out of the pan onto a plate.Season with additional salt and pepper, if desired, crumble some additional cheese on top and drizzle with additional oil.Makes one omelet.Savory Cheese SoufflesWhile the thought of making a souffle might be intimidating, they're rarely found on restaurant menus, so you're going to have to learn to make your own at some point! I find these individual souffles easier to make than a large one - and just look at it this way, what's the worst that can happen? Your souffle will fall?It will still taste divine. And once you've mastered the technique and made the perfect souffle, there's such a sense of satisfaction. This is my standby recipe for a basic savory souffle with Parmesan cheese. It should come out light and fluffy and practically melt in your mouth if you've made it correctly. Butter and cornmeal for dusting ramekins6 fresh eggs, room temperature1 Cup milk1/4 Cup heavy creamSprig of fresh thyme2 Tablespoons butter1/4 cup flour3 Tablespoons sherry1/4 Cup fresh grated Parmesan cheese1/2 teaspoon sea saltFresh ground nutmeg1/2 teaspoon cream of tartarPreheat oven to 375 degrees with the rack in the bottom third. Butter six eight-ounce ramekins, brushing the butter in an upward motion and dust with cornmeal. Separate the six eggs so you have three of the yolks and the six whites separated in two bowls. Save the remaining three yolks for another recipe.Bring the milk, cream and thyme sprig to a simmer in a small saucepan over medium-low heat, stirring occasionally until the milk foams and begins to bubble. Remove from the heat. Melt the butter in a skillet over medium heat, then sprinkle in the flour, whisking constantly for about a minute until the mixture thickens.Slowly whisk in the warm milk mixture and continue to whisk for another minute or two, until the sauce is bubbling, smooth and begins to thicken. Remove the thyme sprig, pour the liquid into a large mixing bowl and whisk in the sherry, Parmesan cheese, salt and nutmeg, then whisk in the three egg yolks. Let cool.When the egg yolk mixture has cooled, in the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar on low speed until foamy, then beat on high speed 1-2 minutes  just until soft peaks form.  The whites should still be glossy, not dry.  Gently fold one-third of the egg whites into the flour/milk mixture with a rubber spatula, then carefully fold in the remaining egg whites until just combined. Ladle the mixture into the prepared ramekins, filling each to within ¼” of the top rim, then gently smooth the top, run your thumb around the inside rim of each ramekin, place them on a rimmed baking sheet and bake for 16-18 minutes, or until puffed and golden on top. Don't peek! Don't open the oven until the souffles have been baking for at least 15 minutes. Serve immediately.Note: for a higher rising souffle, you can make a collar to fit around the inside top rim of the ramekin out of parchment paper and slide it in between the egg and ramekin just before putting the souffles in the oven.Makes 6 single-serving souffles.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. 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

Are you getting tired of living life on a hamster wheel? Are you starting to think that less might be more? That simple might be superior to complicated? In this episode, we'll explore the magic of simplicity and how quiet contentment can ultimately bring greater joy than hustling through life. As we walk through the woods on this hot summer day, contemplate the complexity of your life. Are you ready to embrace less in order to enjoy more? What am I reading?Mrs. Quinn's Rise to Fame by Olivia FordNjuta by Niki BrantmarkWhat am I listening to on repeat?Sunshine by OneRepublic What's for dinner?Roasted Potato BowlsPotatoes (any variety)GarlicRoasted tomatoes and peppersRoasted asparagus Shredded AsiagoPickled onionsProtein (chicken, eggs, or beans) Green goddess, hot honey mustard, or Trader Joe's everything sauceSalt and pepper Instructions:Set oven to 425 degrees. Line two cookie sheets with parchment paper. Dice potatoes, spread evenly on cookie sheet, drizzle with olive oil, salt & pepper, and any other spices of your choosing. Chop tomatoes and peppers, trim asparagus, spread tomatoes and peppers on 1/2 the cookie sheet, asparagus on the other half, drizzle with olive oil and salt and pepper. Roast veggies until they reach desired consistency. Prepare protein. Precooked chicken, fried eggs, and canned beans are all quick and tasty!Create bowl by layering potatoes and veggies, shredded cheese (optional), desired protein (chicken, eggs, beans, or all three!), and sauce of choice. Enjoy! Whipped Peanut Butter Yogurt Bowl1 cup plain 2% or full-fat Greek yogurt1-2 Tablespoons peanut butter, almond butter, cashew butter or your favorite nut butter1 teaspoon maple syrup or honey)banana slices and berries 1/8 cup granolaInstructions:Whip yogurt: Add yogurt, nut butter and sweetener into a small mixing bowl and whisk together using a spoon until the yogurt gets a bit fluffy.Add toppings and serve!

As it turns out, Juliette is a professor. But she's more than that, she's also a total asshole. She treats the new Visiting Assistant Professor -- or Vizassprof -- horribly, all for our entertainment! Because what's more fun than evergreen jokes about the upper echelons of academia? Nothing, if you ask ol' Brooke Mac-El-Dee. Here we get a solid ten-strip run of nothing but professorial hilarity, as a Vizassprof named Britneigh (spelled that way for literally no reason), comes to Juliette for advice? We can only guess that's what originally compelled her. Of course, Juliette is immediately a cunt to her, but then also has no physical boundaries with her and definitely crosses some professional lines. She touches her chin lightly, she grabs her by the shoulder and pulls her super close, she hugs her unexpectedly, and then brings up ear nibbling out of nowhere. Were this a male-female dynamic, no one would doubt that the professor was trying to viz this prof's ass. Zing! Good one, Jeff & Brooke! Mr. Mac-El-Dee has a lot, we mean A LOT, of thoughts about the underwear worn by female professors. But of course it's hard to tell whether his understanding of women's underthings is any more advanced than the understanding of a nine-year-old boy. After all, he uses the phrase "two-piece tiger thong," which is, in itself, nonsensical. But that's just par for the course here, guys. Just more of his typical bullshit. The Chickweed strips we discuss this episode: You can find all of the strips either on Twitter by clicking here (https://x.com/9chickweedRAGE/status/1798521840144707874), or on Instagram by clicking here (https://www.instagram.com/p/C72uylPPawp/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==). This episode, which exists in an alternative reality, includes: High school reunion Glass straws Diet Coke Sneezing Chicken N Pickle (https://chickennpickle.com/) Running in hot weather "Pegging the red" "Rocket Man" by Elton John France / Speaking French Turtlenecks! The end of 2001: A Space Odyssey (https://www.youtube.com/watch?v=iGQ6B0RNSG4) Septic tanks Underwire bras Crab-claw hands Red Lobster Smocks Automats McEldowney ellipsis Jungle Animal Underwear Turtlenecks Kung Fu (https://www.youtube.com/watch?v=B7YDcLP2DeY) starring David Carradine Talk to Us! Having trouble understanding what's going on in a 9 Chickweed Lane strip you just read? Send it our way! We'll take a shot at interpreting it for you! Or maybe you just want someone to talk to? We're on Twitter: @9ChickweedRAGE (https://twitter.com/9chickweedRAGE). And we're on Instagram: @9ChickweedRage (https://www.instagram.com/9chickweedrage/).

This week I am discussing The Friday Night Club: A Novel of Artist Hilma af Klint and Her Creative Circle by Sofia Lindberg, Alyson Richman and MJ Rose. I was so pleased that my friend and museum educator Izzie Call came on the pod and shared her passion and inspiration in learning about “The Mother of Abstract Art” Hilma af Klint. Izzie is a passionate educator who loves art and reading, and listening to her bring these two loves together is a true gift. Enjoy!In this Episode:Linda Nochlin's Why Have There Been No Great Women Artists?Girl with the Pearl Earring by Tracy ChevalierThe Goldfinch by Donna TarttHilmas work The Swan, No. 12, Group IX/SUW from 1915 that was featured in Upgraded: https://en.m.wikipedia.org/wiki/Hilma_af_Klint#/media/File%3AHilma_af_Klint_-_1915_-_The_Swan_-_No_16.jpgGuggenheim website that shows the 2019 exhibition of Hilma's work that inspired the book: https://www.guggenheim.org/exhibition/hilma-af-klintTo compare Hilmas work to the “Father of Abstract Art”: take a look at some of Wasily Kandinskys work and compare to Hilmas. https://artsandculture.google.com/entity/wassily-kandinsky/m0856z?hl=enSwedish 75 Cocktail3 Tablespoons fresh lemon juice6 Tablespoons gin2 Tablespoons lingonberry jamIce cubes for shakingdry sparkling wine, chilled

Traverse the vast deserts of Arrakis with "Dune," the 1984 sci-fi epic directed by David Lynch. Join Cocktails & Classics as we navigate the film's complex world-building, explore the challenges of adapting a massive novel, and delve into themes of power, ecology, and humanity's future. In This Episode; Unpacking "Dune": Discuss the film's plot, delve into the challenges of condensing Frank Herbert's sprawling novel into a single 2-hour movie, and explore the film's blend of science fiction and fantasy elements. Behind the Scenes: Analyze the film's production history, including David Lynch's involvement and the studio's influence. Visual Spectacle & Practical Effects: Discuss the film's visually striking landscapes, costumes, and sets, while acknowledging the limitations of certain camerawork. Bad Reviews Return: We dive into our favorite film review websites, Letterboxd and IMDb, for some less-than-spectacular reviews of the movie. "Water of Life" Cocktail: Learn how to make this unique cocktail featuring Empress Gin that changes color upon contact with the acidic ingredients, reminiscent of the film's mystical drink. Feeling adventurous? Craft a "Water of Life" cocktail, inspired by the film's mystical element, featuring Empress Gin, ginger beer, lime juice, and freeze-dried strawberries. Test your knowledge with Dune trivia and discover surprising facts about the film's production. Don't miss it! Episode Timestamps: 0:00 - 2:25 - Intros and Personal Experience with the film and the book 2:25 - 4:48 - Dune Part 2's Questionable Popcorn Bucket Talk 4:48 - 8:38 - Cocktail Recipe - The Water of Life 8:39 - 15:14 - Movie Details/Background and Cast Discussion 15:15 - 22:48 - Condensing a 900-page novel into a 2-hour and 15-minute movie, and is this a fantasy novel disguised as Sci-Fi? 22:48 - 25:08 - Talking Positives of the film 25:08 - 31:20 - David Lynch tried to dissociate himself from the film and the studios ruin everything. 31:22 - 36:57 - Praising the practical effects, discussing the uninventive camera work, and loving the costumes and sets. 36:57 - 39:50 - The Chani and Paul random love scene, and trying to make Kyle MacLachlan into a sex symbol. 39:50 - 46:07 - Trivia Facts and the actors who almost starred in Dune. 46:07 - 54:59 - We look at some Bad Reviews of the film. 54:59 - 01:03:55 - Ben's review after his first viewing, and Dylan talks about his nostalgia rating and updated rating “Water of Life” Dune Cocktail: 2 ounces Empress Gin 1/2 oz fresh lime juice 3 ounces of ginger beer For the rim: 1 package (1.2 ounces) freeze-dried strawberries 2 Tablespoons sugar 1–2 limes, cut into wedges Instructions 1.) In a blender or food processor, grind the freeze dried strawberries until a fine dust. Place in a shallow dish with the sugar and stir to combine. 2.) Using a lime wedge, wet the rim of the glass and then coat the whole rim in the strawberry and sugar mixture. 3.) Add ice, Ginger Beer, and Lime juice to the glass. 4.) Separately, add the 2 oz of Empress Gin. The Gin is naturally blue, like the “Water of Life,” but when added to acidic liquids, turns purple then pink. Yeah… it's pretty cool. ⁠⁠Our Website⁠⁠ ⁠⁠⁠Our Instagram⁠⁠⁠ ⁠⁠⁠Our Letterboxd List⁠

DOUBLE EPISODE DROP! It's still hot drink weather so your Two Girls cozied up with a Boozy Hot Cocoa. Learn the difference between Hot Cocoa and Hot Chocolate as well as how mean Bugbee can be when her blood sugar drops. This cocktail can be basic or complex but no matter what you need to drink it out of your favorite mug. ☕ Recipe: Boozy Hot Cocoa • 3 cups whole milk • 8 ounce chocolate bar, we used a 70% cocoa ba r• 3 Tablespoons sugar or Demarara sugar • pinch of salt • 6 ounces Peppermint Schnapps. Preparation (According to the IBA): 1. Warm the milk in a medium saucepan over medium heat. Warm until just steaming. Whisk in the chocolate until melted. 2. Bring to a simmer, don't let it boil over. Whisk constantly for 3-5 minutes until the mixture thickens slightly. 3. Remove from heat, add sugar and salt. Stir until mixed and sugar melted. 4. Divide peppermint schnapps between 4 mugs (1.50 ounces each) and then top with warm chocolate mix. Top with your choice of garnish, whipped cream or marshmallows are divine. 5. Cheers! New Episodes every other Thursday. Andrew's Short Story Podcast, Midnight Thoughts: ⁠⁠https://open.spotify.com/show/6pDnK8Av9MfO9IFfLo5DgS⁠⁠... Theme Song by Falseyedols - ⁠⁠https://open.spotify.com/artist/0QSWr5jz7ocpK9Hv2PVkwc⁠⁠... Listen on Apple Podcasts, Spotify, or wherever you get your podcasts. Please Subscribe, rate, and review! Contact us at 2girls1cocktailpodcast@gmail.com

20240116 Herbies Community Cooking Corner Originally Broadcasted January 16, 2024, on ACB Media 5 This time: Chocolate Fudge Cake If cooking along, you need the following: for the cake: o 2 cups all-purpose flour o 2 cups sugar o 2 sticks butter o 1 cup water. o 5 Tablespoons cocoa powder o 2 eggs o 1/2 cup buttermilk o 1 teaspoon baking soda o 1 teaspoon vanilla for the fudge icing: o 1 stick butter o 4 Tablespoons Milk o 4 Tablespoons cocoa powder o 1 (16-ounce) box powdered sugar o 1 teaspoon vanilla o 1 cup chopped pecans. You will also need: o mixing bowl o saucepan o greased 9 by 13 pan. Subscribe to the ACB Cooks email list. Email the ACB Cooks Find Herbie's Cooking Corner on YouTube

Imgur AlbumSpecial Ingredients - NoneSpecial Equipment - NonePie Crust -3 Tablespoons cold water1.5 teaspoons apple cider vinegar.5 cup ice.5 cup cold unsalted butter1.25 cups all-purpose flour1.5 teaspoons sugar.5 teaspoon kosher saltCombine the water, apple cider vinegar, and ice and set aside. Combine the flour, sugar, and salt and start your mixer on medium-low with the paddle attachment. Cut your butter into small cubes and then dump all of it into the flour mixture at once while the paddle is running. Allow that to mix for 5 minutes. It will become akin to wet sand. At that point, add 4 tablespoons of the water/vinegar mixture and allow to mix for an additional 3 minutes. If the dough doesn't come together into a solid mass, add more liquid a tablespoon at a time until it does. Turn the dough out and form into a ball. Wrap tightly with Saran Wrap and refrigerate for an hour. Unwrap the dough and place on a floured surface. Roll it out until it's an inch or so larger than the pie pan you'll be using. Flour your rolling pin and roll the dough onto the pin and then unroll it onto the pie pan. Use your fingers to press the dough into the form of the pan. Return to the refrigerator for an hour. During that time, pre-heat the oven to 350ºF.Once your crust is chilled, remove it from the refrigerator and into the oven for 35 minutes. This will pre-bake the crust and it will appear the color of a sugar cookie. After 35 minutes, remove from the oven and allow to cool while you make the filling.Chocolate filling -.75 cups unsalted butter, cut into 1 tablespoon pats3 ounces 60% dark chocolate1.5 cups sugar3 eggs2 tablespoons cocoa powder1 teaspoon vanilla extract.5 teaspoon saltIn a double boiler, combine the butter and dark chocolate. With a silicone spatula, slowly mix until everything has melted and combined. Remove the insert and set aside to cool to above room temperature. In a mixing bowl, combine the sugar, eggs, cocoa powder, vanilla, and salt. Whisk these together until smooth and evenly incorporated. Slowly drizzle the chocolate/butter mixture into the egg mixture and whisk together. The result will be a reddish-brown brownie batter mixture. Pour the chocolate filling into the prepared pie crust. It will fill it to a shallow level. When you bake it, it will rise like a soufflé and then fall once removed from heat. Bake the pie in a 350ºF oven for 50 minutes. At that point, give it a light shake. If the center seems too soft, let it bake for another 5-10 minutes. The pie will be soft, but solid when finished. Remove from the oven and allow to cool for 2 hours. This will ensure it stays together when sliced and served.

Carmen Meadows is a licensed Chiropractor who also promotes good health through nutrition. Using a few different avenues, she encourages her clients with specific ways to get healthy and feel good. Carmen has been a customer of Bread Beckers since the very beginning of 1993, also making her one of their first. Carmen leaves us with a simple, yet profound word, inspired by Psalm 139:16. She says, "We may not be able to add any days to our life, but we can certainly add life to our days." For more information on the benefits of REAL bread - made from freshly-milled grain, visit our website, breadbeckers.com. Also, watch our video, Only Real Bread - Staff of Life, https://youtu.be/43s0MWGrlT8. Visit our website at breadbeckers.com.  Follow us on Facebook @thebreadbeckers and Instagram @breadbeckers. Chili Tomato Jam Recipe: Makes 2-3 cups 2 cups chopped crushed ripe tomatoes 2 teaspoons calcium water ¼ cup lemon juice 1 Tablespoon grated lemon peel (optional) ¼ - ½ cup honey 2 teaspoons Pomona's Pectin Powder 2 Tablespoons finely chopped fresh basil 1 teaspoon chili powder – I used 2 Tablespoons Sweet Smoked Chili Rub by Olivelle 1 teaspoon salt Instructions: Prepare tomatoes. In large saucepan over medium heat combine tomatoes calcium water, lemon juice, lemon peel, basil, chili powder and salt. Bring to a boil. In a separate bowl, combine honey and pectin. Add to boiling tomato mixture, stirring vigorously for 1-2 minutes, while the mixture comes back up to a boil. Once mixture has returned to a full boil, remove from heat. Fill hot jars and process in water bath for 10 minutes. *DISCLAIMER: Nothing in this podcast or on our website should be construed as medical advice. Consult your health care provider for your individual nutritional and medical needs. The information presented is based on our research and is strictly that of the author and not necessarily those of any professional group or other individuals.

Do your kids not let you get anything done? Or do you feel like you have to cater to them when they are home all day? Or are you like me and feel guilty if you aren't giving them your full attention 24/7 but you need an hour to cross some things off your to-do list?Well, This week Amma Lisa shares why independent play is so beneficial to our little ones and how to set it up for success in our own homes so that we could get an hour or two to finish up our holiday planning/shopping.Amma teaches us how to set up water play, sensory bins, and homemade playdough! So much fun!

Do you feel like there is too much to do and not enough time to do it during the holidays? You are not alone, friend! Kathi Lipp and her favorite elf Deanna Day Young talk about strategies to keep your holidays less stressful so you can take care of the future you. In Part 2 of a three-part series, they lay out ten time-saving and preplanning tips to keep you moving and merry during this season when time is a valuable commodity. Listen in as Kathi and Deanna each share five of their favorite holiday hacks such as: How do they plan their holiday outfits? Hint: It keeps things clutter-free! How to keep holiday gift-giving manageable. And they share their favorite holiday recipes with us! Check those out below. Have you listened to 591 Your Holiday Gameplan When You're Low on Space? Click here. Next week Kathi and Deanna will continue the holiday theme as they discuss what to do when you're low on money. (And who isn't?)  Sign up here to be notified when the next episode is released. Do you find the Clutter Free Academy podcast helpful? Would you consider reviewing the podcast on Apple Podcasts or Spotify? Each review helps us share the word about this podcast and reach more listeners with the Clutter Free message. We would be so grateful for your recommendation. Baked Mac & CheeseIngredients:1 Box of Kraft Deluxe Macaroni & Cheese 1 cup milk ½ cup sour cream 1 cup shredded cheddar cheese Prepare Mac & Cheese as directed on package. Add milk and sour cream. Mix well. Spoon into 8"x8" baking dish. Top with cheese. Bake at 400 degrees for 30 minutes or until cheese is completely melted and lightly browned. **This recipe can easily be doubled and baked in a 9"x13" baking dish. Increase bake time to 45 minutes. S'mores BarsIngredients: ½ c. butter, softened ½ c. sugar 1 egg 1 teaspoon vanilla extract ¾ c. graham crackers, crushed or graham cracker crumbs ¾ c. all-purpose flour ¼ teaspoon salt 1 teaspoon baking powder 3 regular size Hershey bars 7 oz jar of marshmallow creme In a large mixing bowl, cream butter and sugar until fluffy. Beat in the egg and vanilla extract. Add crushed graham crackers or graham cracker crumbs, flour, salt and baking powder; beat until well mixed, scraping the sides of the bowl. Put a layer of aluminum foil down in the 8"x8" pan and grease the foil. This will allow you to lift the dessert out of the baking pan to cool after baking and allow for easier cutting into bars. Spoon half of the dough into a greased 8"x8" baking pan and spread evenly. Break chocolate bars into pieces and arrange over the dough. Spread a layer of marshmallow creme over the chocolate. Flatten the remaining dough and lay over marshmallow creme. The remaining dough may not cover the entire layer of marshmallow creme but place sporadically over the marshmallow creme layer. Bake at 350 degrees for 30 minutes or until golden brown. Lift foil out of baking pan and place on cooling rack. Allow dessert to cool and cut into squares. Honey Bun CakeMix together: 1 box yellow cake mix 8 oz. sour cream 2/3 cup vegetable oil 4 eggs Pour half of batter in greased 9x13 pan. In separate bowl, mix together: 2 Tablespoons cinnamon 1 cup of brown sugar Sprinkle cinnamon/brown sugar mixture over batter. Pour remaining batter on top. Bake 350 degrees for 35-45 minutes Poke holes in cake with a fork while hot and pour the following mixture over cake: 2 ½ cups powdered sugar ½ cup milk 1 tsp vanilla Artichoke DipServings 8 people Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Ingredients: 8 oz cream cheese 1 c. Parmesan cheese – shredded 1 c. mayonnaise low-fat or fat-free is acceptable (pantry) ½ t. dill weed 1 clove garlic crushed 1 can artichoke hearts drained and chopped (pantry) Instructions: Preheat oven to 350 Cream the cream cheese, add the Parmesan cheese, mayonnaise, dill weed  and garlic. Mix well. Fold in the chopped artichoke hearts and then spoon mixture into a 9×9 pan. Bake for 30 minutes. Recipe Notes: Serve with crackers, toasted baguettes, or toasted pita points. Serves 8 as an appetizer Overnight Sausage, Egg, and Hashbrown Breakfast CasseroleIngredients:1 pound breakfast sausage, crumbled 6 cups frozen shredded hashbrowns, thawed 12 large eggs 2 cups whole milk or half-and-half 1 cup shredded sharp cheddar cheese 1 cup shredded Monterey Jack cheese 1/2 cup diced onion 1/2 cup diced red bell pepper 1/4 cup chopped fresh parsley 1 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon garlic powder 1/4 teaspoon paprika Instructions: In a large skillet over medium heat, cook the crumbled breakfast sausage until browned and cooked through, about 8-10 minutes. Remove from heat and set aside to cool slightly. In a 9x13-inch baking dish, evenly spread the thawed shredded hashbrowns. Set aside. In a large bowl, whisk together eggs, milk or half-and-half, salt, black pepper, garlic powder, and paprika until well combined. Stir in the cooked sausage, diced onion, diced red bell pepper, chopped fresh parsley, and both shredded cheeses until well mixed. Pour the egg mixture evenly over the hashbrowns in the baking dish. Use a spatula or the back of a spoon to gently press the mixture down, ensuring that the hashbrowns are well-covered. Cover the baking dish with plastic wrap or aluminum foil and refrigerate overnight, or for at least 8 hours. The next morning, preheat your oven to 350°F (180°C). Remove the casserole from the refrigerator and let it sit at room temperature for about 20-30 minutes before baking. Remove the cover and bake the casserole in the preheated oven for 45-55 minutes, or until the eggs are set and the top is golden brown. To check for doneness, insert a knife in the center of the casserole; it should come out clean. Allow the casserole to cool for 10 minutes before serving. Cut into squares and serve with your favorite hot sauce, salsa, or ketchup, if desired.  

So, how does a self-described “high pitched energetic guy that you can't shut up” end up with millions of fans? We say you take a dash of bravery, an ounce of love, 2 cups of creativity, and more confidence than you can fit in a bread box. Today's guest, Cory B., is a social media content creator with more than 10 million followers on TikTok. A lot of his latest clips are 1-minute reaction and re-creation videos based on cooking tutorials he's found online. We recommend enjoying this fast-paced episode of Formative with a cup of decaf!

I promise you that if you try this bread for your next French toast, you'll love it. APPLE CINNAMON SWIRL After the first rising of the Grandma's White dough, you will add the following: ¾ cup of Honey 1.5 Tablespoons of Cinnamon 1/2 cup of drained canned or fresh. Just any combination you prefer but no more than 1/2 cup for the Grandma's White recipe. That means, 1/4cup per loaf. Follow the exact recipe for the Grandma's white loaf in episode 5, but you want to add 1/2 cup of dried apples into the water that will be going into the mix. After the first hour and half of rising, spread the dough out flat about an inch or two thick as if you were going to shape rectangular pizza dough. Spread the swirl mixture evenly on top of the dough. Roll up the dough as if you were rolling up a sleeping bag, and then chop away! Chop the dough and apples until you have large marshmallow size pieces. Toss the dough in the honey mixture on the table so all pieces are coated. Only fill your pan approximately ¾ full to avoid spillage in your oven.   Note: Try the original recipe first because it is simply delicious.  Later you can vary the recipe by adding raisins or dates to the swirl filling. Thanks for listening, and happy baking! Please subscribe and share this podcast with another bread head.   For more information about House of Bread, please visit www.houseofbread.com.  To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/  To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/   If you'd like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com.   For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.         --- Send in a voice message: https://podcasters.spotify.com/pod/show/house-of-bread/message

It finally happened. After numerous ritual sacrifices, This Is Rad! has finally appeased the podcasting gods. In celebration River's Langley presents us with “Oops all sides” and we discuss the shortcomings of west coast BBQ sides game. We may have learned the meats, but we still have much to learn. Also, burnside make some bangin' chicken wings, Laura made bomb ass cookies, and Taylor (with Kyle) made reese's peanut butter bars. Look below for River's recipies. We'll also share them on our social!   made reese's peanut butter bars. Look below for River's recipies. We'll also share them on our social!   Weekly Rads: Taylor – Spider Solitare apps Laura – Good Omens Season 2 (Show) Matthew – Sleepstalker (1995) (film) Rivers – Bass Pro Shop (retail chain) Kyle - Edward Scissorhands (movie)   ----- RECIPIES: Funeral Potatoes AKA Hashbrown Casserole Ingredients: - (1) 30 oz. Bag of frozen, shredded hash browns - (1) 10.5 oz Can of cream of chicken soup - (1) 8 oz Container of sour cream - (2) Red bell pepper - (2) Yellow onions - (2) Garlic cloves (minced) - (2) Small handfuls of Utz crunchy potato stix - (1.5) Sticks of butter - ⅔ Cup of shredded gouda cheese - ⅓ Cup of shredded sharp cheddar cheese - ½ Tablespoon of Black Pepper - ½ Tablespoon of Smoked Paprika Thaw out frozen hash browns and then put them in a big mixing bowl. Pour in the entire can of chicken soup. Pour in the entire container of sour cream. Pour in both cheeses but leave enough to put on top at the end. Finely chop the two onions and the two peppers.    Put them in a skillet with the 1.5 sticks of butter and the minced garlic.    Cook until it smells good.    Strain the contents through a colander or cheesecloth allowing the butter to separate into a separate bowl from the vegetables. Add in the veggies and the black pepper and then use a thick wooden spoon to combine all the ingredients. Spread everything out evenly into a casserole dish. Sprinkle the smoked paprika, Utz potato stix, and remaining cheese evenly on top Take the strained butter and brush it on top of the dish. Cook uncovered for 45 mins or so on 350° Collard Greens Ingredients: (5) bunches of collards (2) Smoked ham hocks (2) 32 oz boxes of chicken stock (2) Garlic cloves (minced) (2) Tablespoons of brown sugar (1.5) Medium yellow onions (1) Hot and Spicy Conecuh Sausage (1) Splash of apple cider vinegar (1) Splash of Texas Pete Hot Sauce (1) Tablespoon of salt (1) Tablespoon of Cajun or Creole seasoning (½) Tablespoon of black pepper (½) Tablespoon of smoked paprika (½) Tablespoon of red pepper flakes Dice up onions. Put them in the bottom of the crockpot. Put all your sugar, salt, and spices into the crockpot on top of the onions. Splash a bit of apple cider vinegar and a bit of hot sauce into the crockpot. Wash collards and then begin slicing collards vertically away from their stems. Throw stems away and then slice them again horizontally until you make strips. Fill the crock pot with greens. Press them down to make them fit if you have to. They will all eventually get cooked and will shrink and compress in the process.   Put the two ham hocks on top of the greens. Pour in the two containers of chicken stock. Cover the crockpot and cook for 12-15 hours on low stirring occasionally. When greens get soft enough, submerge the ham hocks if they aren't already. After about 10 hours, pull the ham hocks out and let them cool. Pull out whatever meat you can and throw that back in the crockpot and dispose of the bones. When the greens are almost done, chop up the Conecuh sausage and stir it into the greens. Let that cook for 30 minutes or so. Then turn off the crock pot and let the greens sit uncovered for 30 minutes and serve. Coca-Cola BBQ Baked Beans Ingredients: (2) Red Bell Peppers (2) Tablespoons of dried mustard powder (like Coleman's) (2) Garlic cloves (minced) (1.5) Medium Yellow Onions (1) One pound of ground beef (1) One pound of bacon (1) Cup of ketchup (1) Cup of brown sugar (1) 20 oz. Coca-Cola (1) 16 oz. can of red beans (1) 16 oz. can of black beans (1) 16 oz. can of pinto beans (1) Tablespoon salt (1) Tablespoon black pepper (1) Tablespoon smoked paprika Pour Coca-Cola, ketchup, brown sugar, mustard powder, minced garlic, black pepper, smoked paprika, and salt into a sauce pan. Turn on high and then continuously stir until it thickens up. I mean, you gotta stir this thing pretty much the whole time. Add more ketchup if you want it thicker. Once it gets viscous, set BBQ sauce aside and let it cool down a bit. Strain three cans of beans and put them into a large mixing bowl. Chop up onions and red peppers and put them into the mixing bowl as well. Cook and drain 1 lb of ground beef in a skillet. Let it cool for a minute. Cook 1 lb of bacon in the same skillet. Drain bacon but save the grease. Run bacon through a food processor or just chop it up small and add to the mixing bowl. Pour in the Coca-Cola BBQ sauce Pour in ½ of the leftover bacon grease Stir everything together. Spread out into a casserole dish. Cook covered in the oven for 45 mins or so on 350°. Uncover for the last 15 mins or so. ----- Check out Burnside playing video games at https://www.twitch.tv/stayindoorsburnside   Get Kyle Clark's I'm a Person: Director's Cut  You can go to www.kyleclarkcomed.bandcamp.com and pay what you want for the full uncut set from “I'm a Person” which includes 20 mins of unheard material, plus an additional 15 minutes of never released bonus live recordings!   Send Us Stuff! We have a PO Box! This Is Rad! / Kyle Clark PO Box #198 2470 Stearns St Simi Valley, CA 93063   Tales from an Analog Future Get it HERE: https://gumroad.com/analogfuturecomic   Get Kyle's album "Absolute Terror" here: https://smarturl.it/absoluteterror    Go  t  o www.Patreon.com/thisisrad and subscribe to send in questions for our Listener Questions episodes, to get exclusive bonus episodes, extra content, and access to the This Is Rad Discord server!   Check out our merch!      Also! Ch eck out merch for Kyle's record label Radland Records  https://www.teepublic.com/t-shirt/4109261-radland-logo     Also! Laura started an online store for her art! Go buy all of her stuff!!!  https://www.teepublic.com/stores/lmknight?utm_campaign=8178&utm_medium=affiliate&utm_source=lmknight    Follow us on social media or whatever! Instagram: @thisisradpodcast @kyleclarkisrad @lmknightart @8armedspidey (Frank Gillen TIR's social media!)  @thearcknight (techno lord Adam Cross)    Twitter: @ThisIsRadPod @kyleclarkisrad @MatthewBurnside @LMKnightArt  

Don't let the rain stop you and the fam from having that outdoor family BBQ. Pat Conway from Smokin' Soul joins Matt to cover his go-to rainy-day BBQ recipes. All full recipes can be found below. For the full chat click the 'Play' button on this page. Not the normal Chicken Wings This recipe is a complete break from the norm to more mainstream hot/spicy or bbq wings. Ingredients 250 g Parmesan 2 tsp Chilli Flake 1 cup flat-leaf Parsley 75g Butter ½ cup Honey 1 kilo of chicken wings Directions Take your chicken wings and cook offset on your bbq at 180c until the core temp reaches 85 degrees, at this point the meat is getting ready to come away from the bone. This could take 45 mins. The wings are not seasoned OR marinated in any fashion at this point. You can take the wings and sear over the flames should you wish. Having reached the desired temp begin to put the wings into a large bowl with the rest of the ingredients except the butter and honey, as the wings are added to the mix keep stirring the contents of the bowl. Make sure as each new batch of wings that are added gets coated evenly. Keep repeating the processes until all the wings are in the bowl and there is no ingredient left at the bottom of the bowl. Now add the butter and honey and make sure all the wings are equally covered, serve immediately and enjoy. Smokin' Soul BBQ Sauce One of the most divisive recipes in Smokin' Soul history. Jim and I spent years playing with different versions and variants of bbq sauce. BBQ sauce when done well is a joy to behold, when done incorrectly it is horrendous. This is our everyday sauce, do make this week in advance, it is so much better once matured. Ingredients 5 kg Ketchup (average quality will do, don't use very vinegar-heavy ketchup.) 4 cups brown sugar 1 cup Worcester sauce 1/3 cup of American mustard 2 cups apple juice 1/3 cup garlic powder 1 cup apple cider vinegar Tablespoon of cayenne Tablespoon of salt 2 Tablespoons cracked black pepper Tablespoon paprika ½ tablespoon cumin ½ tablespoon coriander Directions In a large pot mix all ingredients together. Bring to a simmer very slowly, the slower the better. Keep the contents of the pot stirred regularly as the sugar will try to sink to the bottom and will burn to the base of the pot and ruin the sauce. Cool and decant to containers of your choice, and refrigerate. Due to the preservatives present in the ketchup, the sauce will keep indefinitely once refrigerated. Do allow the sauce time to come together, hence making a big match means the sauce gets a chance to mature and becomes better over time. Cauliflower steaks Soak a head of Cauliflower in water for an hour. Remove the Cauliflower and coat in a hot sauce of your choice, I like to mix sriracha and a lousiana vinegar-based hot sauce together for this. Put a dry rub of your choice on Cauliflower next, there are many options out there or you can make your own. Put it into your bbq and cook offset until it's tender. Remove and slice in inch-thick slices.

Join us this week as we announce the winner of our Cody Rhodes figure giveaway, we have new facts, reviews, and then discuss our Top 5 favorite movie theater snacks!

Hi Bakers, If you don't love raspberry bars, then you need to try my gluten-free version. I know that sounds funny because most gluten-free bakes are worse than the regular ones… but trust me it's so good you won't miss the wheat! These rich bars are packed with lots of raspberry filling and have a  buttery shortbread base with loads of bumpy crumb topping. You might need a fork to eat these bars because they tend to be messy but it's definitely worth getting dirty for it. I ramped up the flavor in every layer so that each one was delicious on it's own. You need to try these but be sure to get a fork and a plate -Carolyn PS The written recipe is correct but, in the audio I said the wrong amounts for salt and lemon zest. Sorry about that! I appreciate you bearing with me during the transition to video podcasting and being patient with my oops. Gluten-Free Raspberry Crumble Bars Recipe makes one 8”x8” pan Crust 1 3/4 cups Cup4Cup Multipurpose flour 1/4 cup blanched almond flour 1 teaspoon sweet rice flour 1/3 cup granulated sugar 1 cup minus 2 Tablespoons butter, cut into pieces 1/2 teaspoon salt 1/2 teaspoon almond extract Raspberry Filling 1 cup fresh raspberries 1 1/2 cups raspberry jam 1 teaspoon lemon zest 1 tablespoon lemon juice Crumble Topping 7 tablespoons butter, cold 1/2 cup brown sugar, lightly packed 1/2 cup gluten-free oats 1/2 cup Cup4Cup Multipurpose Flour 1/4 cup almonds, chopped or pecans 1/4 teaspoon salt Optional: Icing 1/2 cup powdered sugar 1 tablespoon water a few drops of vanilla extract Stir ingredients together in a small bowl until no lumps remain. Preheat the oven to 350F. Grease or line a 8x8” baking pan. Crust In the bowl of a food processor, add the dry ingredients except for butter and almond extract. Pulse for a minute to mix together. Add pieces of cold butter and pulse until chunks form and butter is in tiny bits. Sprinkle almond extract over the top and pulse for 10 more seconds. You may need to gather the dough together and mix in any dry bits at the bottom before adding it to the pan. Dump the crust mixture into the baking pan and spread it into an even layer. Press down and up the sides 1/2 inch. I like to use a sheet of parchment  to press it down so the mix doesn't stick to my hand. Bake for about 15 minutes or until the crust is slightly browned and dry to the touch. Let cool for 10 minutes Filling In a medium-sized bowl, combine raspberries, jam, zest and juice. Set this aside until ready to assemble the bars. Crumble Add the crumble ingredients to the bowl of the food processor and mix until the dough forms chunks. Make sure there are no dry bits at the bottom. Assemble the bars by spreading./pouring the raspberry filling over the bottom evenly. Sprinkle chunks of the crumble over the jam as evenly as possible. Bake for about 15 minutes and then rotate pan and bake for another 15-20 minutes or until the top is browned and cooked when you test it with a knife. It will be soft but should have cookie texture not melted doughiness. Let cool for about minutes and run a knife around the edges to loosen. Let cool completely and then chill for a minimum of a few hours. You can eat them unchilled but they will fall apart and be a huge mess! Cut bars, sprinkle with powdered sugar and drizzle some icing right before serving. Enjoy! --- Send in a voice message: https://podcasters.spotify.com/pod/show/carolyn-hillyer/message

Learn more about the best remedy for acid reflux, heartburn, bloating, and other digestive issues. Healthy Keto® Plan Download: https://drbrg.co/KetoIFPlan DATA: https://bit.ly/3L6PqnD Take the Dr. Berg 30-Day Fasting Challenge: ⁠⁠⁠⁠https://bit.ly/drberg30daychallenge⁠⁠⁠⁠ Dr. Berg's Keto and IF Lab: ⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/groups/drbergslab/⁠⁠⁠⁠⁠⁠⁠⁠ ADD YOUR SUCCESS STORY HERE: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/3zZgZKm⁠⁠⁠⁠ Find Your Body Type: ⁠⁠⁠⁠⁠⁠⁠⁠https://www.drberg.com/body-type-quiz⁠⁠⁠⁠⁠⁠⁠⁠ Talk to a Product Advisor to find the best product for you! Call 1-540-299-1557 with your questions about Dr. Berg's products. Product Advisors are available Monday through Friday 8 am - 6 pm and Saturday 9 am - 5 pm EST. At this time, we no longer offer Keto Consulting and our Product Advisors will only be advising on which product is best for you and advise on how to take them. Dr. Eric Berg DC Bio: Dr. Berg, 51 years of age is a chiropractor who specializes in weight loss through nutritional & natural methods. His private practice is located in Alexandria, Virginia. His clients include senior officials in the U.S. government & the Justice Department, ambassadors, medical doctors, high-level executives of prominent corporations, scientists, engineers, professors, and other clients from all walks of life. He is the author of The 7 Principles of Fat Burning. Dr. Berg's Website: ⁠⁠⁠⁠⁠⁠⁠⁠http://bit.ly/37AV0fk⁠⁠⁠⁠⁠⁠⁠⁠ Dr. Berg's Recipe Ideas: ⁠⁠⁠⁠⁠⁠⁠⁠http://bit.ly/37FF6QR⁠⁠⁠⁠⁠⁠⁠⁠ Dr. Berg's Reviews: ⁠⁠⁠⁠⁠⁠⁠⁠http://bit.ly/3hkIvbb⁠⁠⁠⁠⁠⁠⁠⁠ Dr. Berg's Shop: ⁠⁠⁠⁠⁠⁠⁠⁠http://bit.ly/3mJcLxg⁠⁠⁠⁠⁠⁠⁠⁠ Dr. Berg's Bio: ⁠⁠⁠⁠⁠⁠⁠⁠http://bit.ly/3as2cfE⁠⁠⁠⁠⁠⁠⁠⁠ Dr. Berg's Health Coach Training: ⁠⁠⁠⁠⁠⁠⁠⁠http://bit.ly/3as2p2q⁠⁠⁠⁠⁠⁠⁠⁠ Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/drericberg⁠⁠⁠⁠⁠⁠⁠⁠ Messenger: ⁠⁠⁠⁠⁠⁠⁠⁠https://www.messenger.com/t/drericberg⁠⁠⁠⁠⁠⁠⁠⁠ Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/drericberg/⁠⁠⁠⁠⁠⁠⁠⁠ YouTube: ⁠⁠⁠⁠⁠⁠⁠⁠http://bit.ly/37DXt8C⁠⁠⁠⁠⁠⁠

You need to do this to improve blood sugar levels—even if you're not on keto! DATA: https://bit.ly/3KNlQDt https://bit.ly/41GIuEn https://bit.ly/3L6J3BL https://bit.ly/3MTxuzl Take the Dr. Berg 30-Day Fasting Challenge: ⁠⁠https://bit.ly/drberg30daychallenge⁠⁠ Dr. Berg's Keto and IF Lab: ⁠⁠⁠⁠⁠⁠https://www.facebook.com/groups/drbergslab/⁠⁠⁠⁠⁠⁠ ADD YOUR SUCCESS STORY HERE: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/3zZgZKm⁠⁠ Find Your Body Type: ⁠⁠⁠⁠⁠⁠https://www.drberg.com/body-type-quiz⁠⁠⁠⁠⁠⁠ Talk to a Product Advisor to find the best product for you! Call 1-540-299-1557 with your questions about Dr. Berg's products. Product Advisors are available Monday through Friday 8 am - 6 pm and Saturday 9 am - 5 pm EST. At this time, we no longer offer Keto Consulting and our Product Advisors will only be advising on which product is best for you and advise on how to take them. Dr. Eric Berg DC Bio: Dr. Berg, 51 years of age is a chiropractor who specializes in weight loss through nutritional & natural methods. His private practice is located in Alexandria, Virginia. His clients include senior officials in the U.S. government & the Justice Department, ambassadors, medical doctors, high-level executives of prominent corporations, scientists, engineers, professors, and other clients from all walks of life. He is the author of The 7 Principles of Fat Burning. Dr. Berg's Website: ⁠⁠⁠⁠⁠⁠http://bit.ly/37AV0fk⁠⁠⁠⁠⁠⁠ Dr. Berg's Recipe Ideas: ⁠⁠⁠⁠⁠⁠http://bit.ly/37FF6QR⁠⁠⁠⁠⁠⁠ Dr. Berg's Reviews: ⁠⁠⁠⁠⁠⁠http://bit.ly/3hkIvbb⁠⁠⁠⁠⁠⁠ Dr. Berg's Shop: ⁠⁠⁠⁠⁠⁠http://bit.ly/3mJcLxg⁠⁠⁠⁠⁠⁠ Dr. Berg's Bio: ⁠⁠⁠⁠⁠⁠http://bit.ly/3as2cfE⁠⁠⁠⁠⁠⁠ Dr. Berg's Health Coach Training: ⁠⁠⁠⁠⁠⁠http://bit.ly/3as2p2q⁠⁠⁠⁠⁠⁠ Facebook: ⁠⁠⁠⁠⁠⁠https://www.facebook.com/drericberg⁠⁠⁠⁠⁠⁠ Messenger: ⁠⁠⁠⁠⁠⁠https://www.messenger.com/t/drericberg⁠⁠⁠⁠⁠⁠ Instagram: ⁠⁠⁠⁠⁠⁠https://www.instagram.com/drericberg/⁠⁠⁠⁠⁠⁠ YouTube: ⁠⁠⁠⁠⁠⁠http://bit.ly/37DXt8C⁠⁠⁠⁠⁠

I interview a friend who is an avid bike rider and cake maker. I realized after the interview, that I'm sticking with bread baking where you don't have to separate eggs, make a lemon curd, then the cakes, then cut them with a cake wire, then add the curd, then make and frost the actual cakes, putting it all together without having a cake slide. Oh, and they say learning to bake bread is hard. But maybe some of you are more adventurous than I and want to try your hand at cake baking. Aileen obtained the recipe from Bon Appetit magazine in 1994, so a vintage recipe that will never go out of style. Lemon Curd-3 cups of strained lemon juice, 2 cups of unsalted butter, 1/4 cup of grated lemon peel stove top medium heat until butter melts. In a separate bowl, whisk together 12 large egg yolks, 8 large eggs, 3 1/2 cups of sugar. Gradually add in hot lemon mixture whisking vigorously until thick and smooth about 5-10 minutes. Do not boil. Chill overnight and can freeze it too. Cake-preheat oven to 350 degrees. Line the bottom of 8 and 9 inch cake pans with 2 inch high sides with waxed paper. 8 cups of sifted cake flour, 4 tsp of baking powder, 3 tsp of baking soda, 2 tsp of salt-combine. Make in a separate container beat 2 cups of unsalted butter at room temperature in mixer gradually adding in 4 cups of sugar, then add in 10 large egg yolks one yolk at a time, beat in 2 Tablespoons of lemon peel, 1 Tablespoon of vanilla extract, then at a low speed, gradually add in the 4 cups of buttermilk. Beat 10 egg whites with 1tsp of cream of tartar until medium peaks form. Fold 1/2 of beaten egg whites into cake batter to lighten it, fold in remaining egg whites. Spoon batter into pans. Bake about 45 minutes. Cool 15 minutes before removing them from the pan. Frosting- 3 cups (24 oz) of cream cheese, at room temperature, 2 cups of unsalted butter at room temperature, 4 cups of powdered sugar, 1/2 cup of whipping cream. Return to the cakes, make sure they are cool, then slice each cake twice to produce three layers. HIC Kitchen Mrs. Anderson's Baking Adjustable Cake Slicer & Leveler 781723436887 | eBay. Amazon.com: 2PCS DIY Cake Slicer , Stratification Auxiliary , Bread Slice , Toast Cut, 5 Layers Leveler Slicer , Kitchen Fixator Tool (2, Green): Home & Kitchen Put the cakes on a cardboard cut out, while working with them. Layer in the lemon curd and blackberry jam. Then add in the lemon curd integrated with 2 1/4 cups of blackberry jam. Frost the cakes and refrigerate them. Happy egg separating and baking! --- Send in a voice message: https://podcasters.spotify.com/pod/show/house-of-bread/message

Challah, two medium sized loaves or bunnies. 2 1/2 cups of warm water (approximately 100 degrees) 2 packages or one and 3/4 Tablespoons of active dry yeast 6 cups of unbleached flour (approximately 1 1/2 pounds) 1 1/2 cups of whole-wheat flour 1/2 cup of butter that is very soft but not melted 1/2 cup of sugar 1 1/2 Tablespoons of salt 2 large eggs at room temperature Please subscribe and share this podcast with another bread head. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you'd like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.Bunny episode on Youtube. https://youtu.be/8Nh_Cb7JdPs --- Send in a voice message: https://anchor.fm/house-of-bread/message

On this exciting episode, incremental progress has been made with PickleJarTodo! I know, you're in awe at our productivity. But, the bulk of the episode is a semi-literate discussion about the latest crop of "AI" tools and their potential impact on our discipline of software development. From the current crop of tools like ChatGPT and CoPilot to potential uses in designer/developer collaboration and even full app generation, this discussion is preliminary, but interesting, and we will surely revisit the topic in the future as we gain knowledge and experience in the space. Topics Discussed: - PickleJarTodo Update - SwiftLint for TODO warnings - Core Data model relationships - AI and Software Development - Azam testing blog post (testing is about confidence) - https://azamsharp.com/2023/02/15/testing-is-about-confidence.html - Generating code via Figma-like app - Apple and AI tools

Kurt talks with Sammy Ever of 702 in the Kitchen out of Las Vegas, NV about how his passion for cooking started when he was growing up helping his mom in the kitchen, why he likes trying new things and being unique, supporting small businesses, how he deals with failure and learns from every cook, he talks about his specialty of smoked desserts, cooking different steaks, great seasonings that go with them and more! "One thing from smoking and my BBQ journey, it's amazing how you learn almost anything can be smoked." Follow and connect with 702 in the Kitchen and their sponsors below! Instagram: https://www.instagram.com/702inthekitchen/ Facebook: https://www.facebook.com/sammy.ever.9 Sponsor's links: https://linktr.ee/702inthekitchen Smoked Dessert Recipes provided by 702 in the Kitchen! Cast Iron Chocolate Lava Cake Ingredients: 3/4 cup unsalted butter 2 cups self rising flour 1/2 cup Granulated white sugar 3 Tablespoons unsweetened cocoa powder 1 cup milk 1 teaspoon vanilla extract 2 cups granulated white sugar 1/2 cup unsweetened cocoa powder 3 cups boiling water 1. Fire smoker up to 350 degrees. 2. Melt the butter in a 12 inch cast iron skillet 3. Stir together in a medium bowl flour, 1 1/2 cup sugar, 3 Tbsp cocoa, Stir in milk and vanilla until smooth. 4. spoon batter over the melted butter in skillet 5. Stir together the remaining 2 cups of sugar, 1/2 cup of cocoa,and then sprinkle that over batter. 6. Slowly pour boiling water over the top of the mixture 7. Bake for 30-40 minutes on the smoker until it sets. 8. Let cool down a little so hardens a little but serve warm with ice cream Smoked Peach Cobbler Ingredients: 6 peaches 1/4 cup sugar juice of 1/2 lemon 1/2 Teaspoon ground Cinnamon 1/2 Tsp Ground ginger Pinch of Kosher Salt Topping: 1 1/2 cup All purpose flour 1 cup of packed brown sugar 1/2 Teaspoon kosher salt 1/4 Teaspoon Ground Cinnamon 1 stick of melted butter Ice cream for when its done: 1. Fire up smoker to 375 2. Cut up peaches thinly 3. In a large bowl combine cut up peaches, sugar, lemon juice, cinnamon, ginger and salt Make topping: 1. In a medium bowl combine flour, Brown, sugar, salt, cinnamon, 2. Pour in melted butter until becomes crumbly Pour peaches mix into a cast iron skillet or baking dish. Sprinkle topping over peaches. Smoke until peaches are bubbly. Approximately 45-50 Min. Leave us a review on Apple Podcasts or Spotify! Follow us on Facebook, Instagram, TikTok, and Twitter here! Want to reach us? Email us at bbq4newbies@gmail.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/thebarbequelife/message

This is episode 3: Going Full ItalianEscape to Cozyland! Your hosts Amy and Melissa have a lot in common, music, podcasting, a love of mysteries... and the not-so-guilty pleasure of cozy films and tv shows - you know the ones, with the predictable plots and familiar character traits. Each week we'll chat about new and upcoming tv shows and movies coming to what we like to call Cozyland! Low-steaks stress free movies and shows and the need for them. The days of actually going to a video store and selecting what you'll watch, compared to today's methods. Don't forget to scroll down for this week's recipe!TV shows and movies we talked about:Emily in Paris - https://www.youtube.com/watch?v=lptctjAT-Mk Mrs. Winterborne - https://www.youtube.com/watch?v=ukQ9SfY2gJo The Holiday – https://www.youtube.com/watch?v=BDi5zH18vxU     Last Holiday - https://www.youtube.com/watch?v=JO0NSRPcPFs Under the Tuscan Sun – https://youtu.be/vdJGMZDY0-8 A Little Romance - https://www.youtube.com/watch?v=kPI1IRjonRE Pane e tulipani – Bread and Tulips - https://www.youtube.com/watch?v=r_92dH8KhSc Love in the Villa - https://www.youtube.com/watch?v=_kRab62q54MFrom Scratch (warning: it's not all happy)- https://www.youtube.com/watch?v=vBHKSQ4MrJE The Wedding Veil Unveiled - https://www.youtube.com/watch?v=DT9Sr3tIYNA  A Castle for Christmas - https://www.youtube.com/watch?v=T_JbFba2i6s Unthinkably Good Things - https://www.youtube.com/watch?v=plecGJ69zUA The Best Exotic Marigold Hotel - https://www.youtube.com/watch?v=JZwXZte_ctk  NOT COZYThe Menu – we both had a bit of anxiety watching this one.Ambient TVhttps://www.newyorker.com/culture/cultural-comment/emily-in-paris-and-the-rise-of-ambient-tvSo, put on those fuzzy socks, grab some snacks, and the tv remote, and join us in escaping the real world for a spell.This weeks' recipe is from Amy. Penne Pesto Scramble6 ounces uncooked penne pasta4 eggssplash of water for eggs1/4 cup pre-made pesto (have more on hand in case you need to add more)2 Tablespoons cream cheeseReserved pasta watersalt and pepper to taste2 Servings In a large pot, boil water, add salt. When it's boiling add the pasta and cook until al dente. Drain, but reserve the pasta water.Meanwhile, as the pasta cooks, heat up a large skillet to about medium high and crack the eggs into a bowl and whisk, adding a little water. Add a small teaspoon full of pesto. Add a tiny bit of salt and some pepper to the eggs. Give it a final stir/whisk to combine.When the pasta is done and draining, and the skillet is hot, spray it with cooking spray and pour the eggs into it. Be sure not to let the eggs brown, moving them around quickly. They'll cook fast, as soon as they're almost set, throw in the pasta and the rest of the pesto. I didn't measure the pesto so I'm guessing it was about ¼ cup but honestly could have been more. Measure with your heart.Make a little well in the center of the pan and toss in the cream cheese and a little pasta water (like ¼ cup). Stir to melt the cream cheese but make sure you're moving the eggs too so they don't brown. Alternatively, you could mix the cream cheese and pesto together before putting it in the pan.  Taste and season with salt and pepper adding more pesto, or pasta water if needed. This episode was recorded on January 18, 2023 and released on January 22, 2023.Socials:Facebook Page: https://www.facebook.com/cozylandpod Instagram: https://www.instagram.com/cozylandpod/    Twitter: https://twitter.com/Cozylandpod     Say hello at: cozylandpod@gmail.com Credits:Hosted by: Melissa Oliveri and Amy Lotsberg Produced by Melissa at Phaeton Starling Publishing and Amy Lotsberg at Collected Sounds Media, LLC.Theme song “Electric Cozyland” and segment music by Cannelle https://melissaoliveri.com/   Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

How were your holidays? If they were anything like mine, they were exhausting! Beautiful but exhausting so we want to give you mamas sometime to cooperate while your kids entertain themselves for a little. This too is helpful for our work-from-home moms just trying to get a little work in while their little ones can stay busy. This week Amma Lisa shares why independent play is so beneficial to our little ones and how to set it up for success in our own homes!   Join this week's conversation and learn all the benefits our kids reap from practicing independent play and the different ways we can set it up for our kids.  Amma teaches us how to set up water play, sensory bins, and homemade playdough! So much fun! **As an Amazon Associate I earn from qualifying purchases**Please consider purchasing through the links below to help support the nurturing parent podcast!Waterplay-Water in a bin/or at the sink-Sponge-Soap-Different size cups/plates-Car wash-Eye dropper-Water toysSensory Bins-Sand/Beans/Flour/Corn Starch/Cotton Balls/Snow-Hide toys in it-MagnetAmma's Favourite Play-dough Recipe•2 Cups all-purpose flour•3/4 Cups salt•4 teaspoons Cream of Tartar•2 Cups water•2 Tablespoons vegetable oil •Food colouring•Quart-sized bagsIn a large pot, stir together the flour, salt and cream of tartar. Add oil to water in a measuring cup. Make a well in the middle of the dry ingredients and add the oil and water mixture to it, stirring it in. Cook over medium heat - ** stirring constantly!** Continue stirring with your wooden spoon until the dough thickens and begins to form into a ball. Remove from the heat and spoon it out onto parchment paper on the countertop. Allow it to cool slightly and then knead it until it's smooth. Divide the dough into as many balls as you'd like in different colours. Add just a few (5-7) drops of food colouring to start and knead it into the still-warm dough. Add more drops to deepen the colour as desired, but knead between each addition as the colour will deepen as it merges into the dough with kneading. Alternatively, if you are concerned about staining, you can put the dough balls into separate quart-sized freezer bags to add the colouring to each one in the bags. Then knead the dough IN the bag until the colour is fully merged. There are also amazing colours you can make using natural ingredients like coffee, purple cabbage, matcha green tea powder and turmeric! But I recommend looking up recipes for these as there are some cautionary (potential mess!) details! But they're fun and super cool, too, so I strongly recommend them. Just do a little research first for “natural play dough dyes.” Store your awesome play-dough in the zip lock bags (or a container with a tight-fitting lid) in the fridge for up to 3 months. Enjoy!Support the showPlease share and tag us on our platforms below if you enjoyed this episode!Instagram : The Nurturing ParentFacebook Group : The Nurturing Parent GroupEmail Us : TheNurturingparent.Pod@gmail.comShow Support : Buy Me A CoffeeOriginal music ©Lisa K Sigurgeirson 1986

You need to do this to improve blood sugar levels—even if you're not on keto! Dr. Berg's Keto and IF Lab: https://www.facebook.com/groups/drbergslab/ How to Bulletproof your Immune System FREE Course: https://bit.ly/39Ry3s2 FREE MINI-COURSE ➜ ➜ Take Dr. Berg's Free Keto Mini-Course! ADD YOUR SUCCESS STORY HERE: https://bit.ly/3z9TviS Find Your Body Type: https://www.drberg.com/body-type-quiz Talk to a Product Advisor to find the best product for you! Call 1-540-299-1557 with your questions about Dr. Berg's products. Product Advisors are available Monday through Friday 8 am - 6 pm and Saturday 9 am - 5 pm EST. At this time, we no longer offer Keto Consulting and our Product Advisors will only be advising on which product is best for you and advise on how to take them. Dr. Eric Berg DC Bio: Dr. Berg, 51 years of age is a chiropractor who specializes in weight loss through nutritional & natural methods. His private practice is located in Alexandria, Virginia. His clients include senior officials in the U.S. government & the Justice Department, ambassadors, medical doctors, high-level executives of prominent corporations, scientists, engineers, professors, and other clients from all walks of life. He is the author of The 7 Principles of Fat Burning. Dr. Berg's Website: http://bit.ly/37AV0fk Dr. Berg's Recipe Ideas: http://bit.ly/37FF6QR Dr. Berg's Reviews: http://bit.ly/3hkIvbb Dr. Berg's Shop: http://bit.ly/3mJcLxg Dr. Berg's Bio: http://bit.ly/3as2cfE Dr. Berg's Health Coach Training: http://bit.ly/3as2p2q Facebook: https://www.facebook.com/drericberg Messenger: https://www.messenger.com/t/drericberg Instagram: https://www.instagram.com/drericberg/ YouTube: http://bit.ly/37DXt8C Pinterest: https://www.pinterest.com/drericberg/

Do you use a secret ingredient in one of your meals to make it taste fantastic or to add nutrients? In today's episode I talk about one of my secret ingredients for my homemade tomato sauce. It is the one, the only...drumroll please....THE CARROT! I use carrots for 3 reasons: to reduce the acidity of the tomatoes to add a natural sweetness instead of using sugar to sneakily add extra veggies to my kids dietary repertoire Growing up with an Italian mother, purchasing jarred sauce was a BIG SIN in my family (LOL) so I have never done that. I have always made my own. If you would like my recipe, click here to see the video or if you don't like videos, I have posted it below. INGREDIENTS: Three 28oz cans Italian plum tomatoes Garlic, chopped (never let anyone tell you how much garlic to use...even me!) Two or three Tablespoons olive oil One small carrot, grated on a plane grater (not shredded, minced, chopped, sliced or diced. GRATED, I mean it!) Fresh basil, chopped, or about 2 teaspoons dried herbs of your choice Salt and pepper to taste METHOD: In a large pan on medium heat, saute garlic in olive oil just until fragrant (about 30 seconds) Pour in tomatoes with juice Add in grated carrot Add dried herbs if using (if using fresh basil, wait until the end) Stir and mash up tomatoes with masher or back of a fork (alternatively you can run them through the blender BEFORE cooking) Cover pot and bring to boil Bring heat to low, take the cover half off of the pot and let simmer about 30-40 minutes until the sauce thickens to your preference. Add fresh basil and serve Makes a healthy amount of sauce, but if it's too much, freeze it. Keeps in the freezer for 6 months. When ready, either thaw or pop it frozen in a covered pot on low heat. Stir occasionally and serve when hot. --- Support this podcast: https://podcasters.spotify.com/pod/show/downstairsfordinner/support

In this episode Sheila covers how to make take Challah and make it into a festive bird with dinner roll shaped feathers. (two medium sized loaves) The turkey shaping can be found here on our youtube site for House of Bread. https://youtu.be/demi8DKJ6h8 2 1/2 cups of warm water (approximately 100 degrees) 2 packages or one and 3/4 Tablespoons of active dry yeast 6 cups of unbleached flour (approximately 1 1/2 pounds) 1 1/2 cups of whole-wheat flour 1/2 cup of butter that is very soft but not melted 1/2 cup of sugar 1 1/2 Tablespoons of salt 2 large eggs at room temperature Please subscribe and share this podcast with another breadhead. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an online class, please visit https://houseofbread.com/product-category/online-baking-class/ If you'd like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Youtube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ. --- Send in a voice message: https://anchor.fm/house-of-bread/message

Sarah and Jami walk you through 3 cocktails that will be perfect to sip as you hand out candy this Halloween! Whether it's tequila, absinthe or whiskey that strikes your fancy, they have you covered! Recipes in this episode: DEATH IN THE AFTERNOON - served in wine glass 1 ounce Pernod Fill rest of glass with chilled sparkling wine (we used Dibon Cava) BLACK WIDOW SMASH- served in tall cocktail glass or tumbler 8 fresh blackberries 1 teaspoon fresh rosemary, finely diced Juice of half a fresh lemon 2 barspoons of honey 1 ½ ounces tequila 2 dashes of orange bitters Then add sparkling water to top of glass (we used ginger beer) Put first 4 ingredients into glass, muddle together. Add a handful of ice. Then add tequila, bitters, and sparkling water (or ginger beer) to top of glass. Mix and serve. POISON APPLE CIDER- served in mug or warm beverage container 4 cups apple cider 2 Tablespoons brown sugar 4 cloves The peel of one orange 1 star anise Nutmeg to taste 1 cup whiskey Put all ingredients into pot, simmer on low for at least 20 minutes till flavors meld, then serve warm (serving note: can be poured into CLEAN coffee or hot beverage urn to keep it warm for serving)

Hi spaghetti head! Do you ever wish you could make your baked goods healthier for you or your family but don't know how? I have some ideas that I share with you in this episode. I made banana bread, peanut butter bread and chocolate cake this past weekend for my kids' lunchboxes. I used the following ingredients to make these treats a wee bit more healthy: 1) flax eggs - my son has an egg allergy so these do the trick. 1 Tablespoon + 3 Tablespoons warm water = 1 egg 2) coconut oil - I use this instead of butter because my daughter has a dairy allergy. Substitute 1:1 ratio butter to coconut oil. You can use refined (does NOT taste like coconut) or unrefined (DOES taste like coconut). 3) collagen peptide powder (or protein powder). The protein helps mitigate blood sugar spikes from the carbohydrates. 4) Monkfruit - a plant based sugar which doesn't spike blood sugar levels like regular cane sugar. You can also try using date sugar, coconut sugar, real maple syrup or honey. Experiment with amounts and see which one you like the best. I would love to know what ingredients you use to make your baked goods healthier! Drop me an email at info@downstairs for dinner or you can text me at 518-360-1676. https://cristinastephenson.bio.link/ --- Support this podcast: https://podcasters.spotify.com/pod/show/downstairsfordinner/support

We're back again to serve up a refreshing new episode with some interesting twists. In this episode, we're sitting down with L.A.'s RIAA Platinum Certified  Rock Band Surf Curse. Their song Freaks shot them to stardom after becoming a TikTok sensation. Now they're getting ready to drop their upcoming album Magic Hour hitting your ears on 10/7. There's also a non-Pedro cocktail that some first-timers made that includes jalapenos and cilantro. So grab your glass and get ready to ride a Surf Curse-inspired beverage known as The Last Wave. Cheers!**Please enjoy responsibly**The Last Wave by Anthony Kozlowski and Nasya BlackshearCocktail:¾ oz lime juice2-3 fresh jalapeno ringsMint or cilantro leaves (depending on if you are a soapy cilantro person)¼ oz agave nectar1 ½ oz mezcal1 oz mango nectar1 oz grapefruit juiceRim:1 Tablespoon salt1 Tablespoon brown sugar or raw sugar1 Tablespoon chili powder2 Tablespoons lime juiceAdd the lime juice, jalapeno rims, herb leaves, and agave nectar to a cocktail shaker and muddle it all together.Add the mezcal and mango nectar.Top with ice and a shaker.Rim a low-ball glass with lime juice and dip it into the rim mixture.Fill the glass with ice and grapefruit juice.Double strain the cocktail into a glass to layer on the grapefruit.Garnish with cilantro or mint leaves, lime wedge, and jalapeno.Enjoy the last wave as the sun dips below the horizon. Cheers! Episode Playlist:  Tune & Tumblers "What Have You Been Listening To?" Playlist: https://spoti.fi/3xkPn25 Theme Music by New New Girlfriend#Mood Jingle by Jacob Jeffries & Jesse McGinty Surf Curse on InstagramSurf Curse on Facebook Tunes & Tumblers on InstagramTunes & Tumblers on TwitterTunes & Tumblers on FacebookTunes & Tumblers on Spotify Call or Text the Tunes & Tumblers Hotline: (626) 604-6477Cover art by Pedro Isaac Chairez Get 15% off your first order of Tiesta Tea with the code TUMBLERS15: https://bit.ly/3EWGlcx Tunes & Tumblers is a member of the Pantheon Media family of podcasts--- Support this podcast: https://anchor.fm/tunes--tumblers/support

In an empty large salad size mixing bowl, add the below. Let the mixture soak in the olive Oil, while you cut the bread. Cut bread in strips one way, then across to make 1/2 inch cubes. The below recipe is designed for 1.5-2# of bread. All breads soak up the seasoned olive oil mixture differently, but you'll need a full large loaf. Or if you only have half of a loaf, then you can make the seasoned olive oil mixture and save 1/2 of it to use later. It will last for months on the counter, and makes a great base for a stir fry or salad dressing. Olive Oil ¼ cup Dried Basil 3 Tablespoons, or 6 leaves of fresh basil finely chopped Garlic Powder 1 Tablespoons Ground Rosemary 1 tsp, may sub thyme or herbs of choice Salt 2 tsp Pepper 1 tsp Cut up two pounds of bread cubes. Add the bread cubes, and toss to combine. There should be the seasoned oil mixture coating on all the bread cubes but not too much oil. You do not want the bread crumbs to get soaked in oil. Too much oil will prevent a nice crunchy crouton, and too little is a flavorless crouton. I would toss by hand to get a real feel for the amount of bread cubes to add. There should be no oil left over in the bottom of the bowl, and a slight residue on your hands. Spread the oiled croutons onto a cookie sheet into an evenly distributed one layer. Do not double croutons on top of each other or they won't bake properly. Bake at 350 degrees for ten minutes, then flip the croutons with a spatula, bake another ten minutes. Depending upon the oven, may need to add another couple of minutes. The croutons should be crunchy but not that hard. --- Send in a voice message: https://anchor.fm/house-of-bread/message

Millions of people are struggling with high blood sugar, and they're looking for a natural way to lower it. Apple cider vinegar might be the answer! Studies have shown just 2 tablespoons of apple cider vinegar can help lower blood sugar levels. Watch this video to find out how it works, and learn about some other benefits of apple cider vinegar. Can't stand the taste of apple cider vinegar? Get Dr. Livingood's ACV Powder here: https://store.drlivingood.com/products/livingood-daily-metabolism-hormone-support This episode was extracted from Dr. Livingood's YouTube channel. Click here to subscribe: https://bit.ly/3xUx8kl Or, click here to view the original video and any links referenced in this podcast: https://www.youtube.com/watch?v=8TqN7ZucF2c

Pizza Dough Recipe 1 package of quick active dry yeast 1 cup of warm Water 105-115 degrees F 2 1/2 Cups All-Purpose flour 2 Tablespoons of Olive Oil or vegetable oil Cornmeal Follow the instructions in the video.

This week, we're taking a short break from our regularly scheduled episode to bring you a bonus cookalong featuring our partner at Martin's Famous Potato Rolls. Join host, Kappy, in his kitchen (and at the grill) as he cooks up a burger he created for Martin's called, “That Spicy Burger, on a Big Marty Roll with Wicked Pickle Chips, Calypso Sauce and Provolone Piccante Cheese.” He'll walk you step-by-step through the recipe in real time, so you can join him and cook-along from your own kitchen (and grill). Go to beyondtheplatepodcast.com or check out the episode notes in your podcast player to get the full recipe. Cook. Eat. Repeat.This episode is brought to you by Martin's Famous Potato Rolls.Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and TwitterThat Spicy Burger, on a Big Marty Roll with Wicked Pickle Chips, Calypso Sauce and Provolone PiccanteINGREDIENTS:Cajun Spice: (makes about 1 cup)1/4 cup paprika1 Tablespoon Kosher salt1 Tablespoon granulated onion1 Tablespoon granulated garlic1 Tablespoon cayenne red pepper1 Tablespoon ground white pepper1 Tablespoon coarse ground black pepper1 teaspoon dried oregano1 teaspoon dried thymeCalypso Sauce: (Makes about 2/3 cup)1/2 cup mayo2-3 Tablespoons sour cream1 teaspoon white vinegar1 teaspoon dried onion2 Tablespoons cajun spice, homemade or store-bought1/4 teaspoon ground cumin1/4 teaspoon dried dillFor the Burger:1 ½ pounds ground beef, preferably 80:20 blendKosher salt and black pepperCooking spray4-8 slices of Provolone piccante (sharp provolone) or Pepper Jack Cheese4 Hamburger Rolls, such as Martin's Big Marty's Rolls1 jar Pickles Chips, such as Wickles Wicked Pickle Chips (about 4-5 per burger, plus some for snacking)Preheat your grill to medium high heat. For the Cajun Spice:In a small mixing bowl, add all of the spices, stir together with a fork and set aside. You will use this in the calypso sauce and the remaining spice blend can be covered and stored in your spice cabinet for future recipes that call for a (spicy) spice rub on fish, pork, chicken, etc.For the Calypso Sauce:In a small mixing bowl, add the mayo, sour cream and vinegar and stir well with a small whisk or fork. When combined, add the remaining spices, stir until completely combined and set aside. If you have leftover sauce, this is great as a spicy dip for vegetables or as a spread on sandwiches. For the Burger:Place the ground meat in a medium size mixing bowl and without overworking, form one large ball. Gently flatten with your hand and then score with the side of your hand to make a plus sign. You will have 4 equal sides/sizes, about 6 ounces each. Grab ¼ and gently form patties, about 3/4 inches thick, making sure they are at least the size of your burger roll or a ¼” bigger. Make a good size divot or large thumb print in the middle of each patty so when the burger cooks, it does not bulge in the...

Boy, did Capt. Kirk pick the wrong week to step out of the studio! It was like Christmas for Capt. Kevin and Jeff, who enjoyed an incredible spread from Chef Gordon AND the expertise of Dave Edwards, who provided all kinds of insight into land management.But it wasn't all about the hunting side of things - Kevin told an AMAZING cobia story, and gave us some bad news for anglers concerning the coming week.Finally, we can't talk about this episode without mentioning the best part: TOP GUN RETURNS! It was great to hear from one of our favorite members of the OS Family.Here's your L.V. Hiers gear tip of the week: Fishing offshore!? Bring some Fishbites Squid Flavor. Stays on hook for more than one fish!Here's your Ring Power CAT tip of the week: The wind is supposed to blow hard out of the SW this weekend. Might keep you from going offshore but the beach should be fine. With the water temperature around 77, bait everywhere, there should be some kingfish on the beach. Also don't do what I (Captain Kevin) did this week and forget to put your downrigger on the boat. Last but not least.. There are still rays on the beach!!Here's your Kirbyco Builders Inc. cooking tip of the week:Summertime Zucchini CasseroleIngredients:2 Tablespoons olive oil1 cup diced yellow onion6 cups raw zucchini, sliced in thin rounds1-2 hot red peppers, finely diced (optional)1 teaspoon salt1 teaspoon black pepper2 eggs2 heaping Tablespoons Lusty Monk Original Sin Mustard2 Tablespoons mayonnaise1 cup shredded sharp cheddar3/4 cup panko bread crumbs2 Tablespoons salted butter, meltedDirections:Preheat oven to 375ºf.In a skillet over medium high heat, sauté onions until just starting to brown. Stir in zucchini, peppers (if using), salt and pepper and cook until softened.In a small bowl, combine eggs, mayonnaise, and Lusty Monk Mustard, and mix thoroughly.In a separate bowl, mix melted butter and bread crumbs until the bread crumbs are completely coated.In a 9x9 casserole dish, layer zucchini and onion mixture, then 1/2 cup shredded cheese and then a second layer of the same.Pour mustard mix onto the casserole.Top with buttered bread crumbs.Bake for 35 minutes or until golden brown.