Podcasts about Tart

İsrail'in soykırım suçunun Yahudiler arasında ne türden bir ayrışmaya yol açtığını az çok takip edebiliyoruz. Yahudi dünyasının kahir ekseriyeti İsrail'e ve soykırım ideolojisi olan Siyonizm'e inançlarını sürdürüyor. Buna karşın Yahudi dünyasına dâhil oldukları hâlde İsrail'e ve Siyonizm'e inanmayı bir kenara bırakın, oldukça sert eleştirileriyle öne çıkanlar vardır.

Reagált a győri rendőrség Magyar Péter gyűlésének bekamerázására Orbán Viktor: Személyfüggő a megállapodás az amerikai szankciók alóli mentességről Török Gábor: fordulóponthoz érkezett a kampány, megváltozhatnak az erőviszonyok Nyugdíj utalás 2025 december: hamarabb érkezik a decemberi nyugdíj, itt a hivatalos dátum Már Amerikában is úgy látják: bárki nyeri a választást, jövőre költségvetési megszorításokra lesz szükség Orbán Viktor a győri háborúellenes gyűlésen: Nem azért állunk ki a békéért, mert rendes emberek vagyunk, hanem mert veszély van Egyetlen nap haladékot sem kaptak az amerikai szankciók alól Szerbiában Tartósan kettéosztanák a Gázai övezetet, a palesztinoknak nem lesz újjáépítés? Szerbiai Kőolajipari Vállalat – Itt a vége, nincs halasztás Csődbe ment Ukrajna, bár még mindig nem úgy – már kilátásbesorolást se kap, de EU-pénzt igen Villámrecept: Csokis muffin liszt és finomított cukor nélkül Négyet kapott a Fradi, ikszelt a Paks, megszakadt az Újpest veretlen sorozata Az Mlsz betiltotta a szurkolói koreográfiát a magyar-ír vb-selejtezőn Két horgász eltévedt a balatoni tejködben, vízimentőknek kellett kimentenie őket A további adásainkat keresd a podcast.hirstart.hu oldalunkon. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Reagált a győri rendőrség Magyar Péter gyűlésének bekamerázására Orbán Viktor: Személyfüggő a megállapodás az amerikai szankciók alóli mentességről Török Gábor: fordulóponthoz érkezett a kampány, megváltozhatnak az erőviszonyok Nyugdíj utalás 2025 december: hamarabb érkezik a decemberi nyugdíj, itt a hivatalos dátum Már Amerikában is úgy látják: bárki nyeri a választást, jövőre költségvetési megszorításokra lesz szükség Orbán Viktor a győri háborúellenes gyűlésen: Nem azért állunk ki a békéért, mert rendes emberek vagyunk, hanem mert veszély van Egyetlen nap haladékot sem kaptak az amerikai szankciók alól Szerbiában Tartósan kettéosztanák a Gázai övezetet, a palesztinoknak nem lesz újjáépítés? Szerbiai Kőolajipari Vállalat – Itt a vége, nincs halasztás Csődbe ment Ukrajna, bár még mindig nem úgy – már kilátásbesorolást se kap, de EU-pénzt igen Villámrecept: Csokis muffin liszt és finomított cukor nélkül Négyet kapott a Fradi, ikszelt a Paks, megszakadt az Újpest veretlen sorozata Az Mlsz betiltotta a szurkolói koreográfiát a magyar-ír vb-selejtezőn Két horgász eltévedt a balatoni tejködben, vízimentőknek kellett kimentenie őket A további adásainkat keresd a podcast.hirstart.hu oldalunkon. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

The best way to arrange the apples in the tin is to start at the perimeter, in a pinwheel fashion, filling the middle after a full circle of slices is in place. This would also be delicious made with pears, depending on what you fancy.

Agradece a este podcast tantas horas de entretenimiento y disfruta de episodios exclusivos como éste. ¡Apóyale en iVoox! ¡Bienvenidos a este nuevo episodio! Hoy nos sumergimos en las brumosas Tierras Altas de Escocia para desvelar el origen y el profundo significado cultural de una de las prendas más icónicas y malentendidas del mundo: el Kilt. Más que una simple "falda", el kilt es un símbolo de identidad, resistencia y la historia militar de los clanes escoceses. En este episodio, viajaremos a los siglos XVI y XVII para conocer a su verdadero antecesor: el Gran Kilt (Feileadh Mòr), una ingeniosa pieza de lana de hasta ocho metros de largo que servía como vestimenta diurna, manta nocturna y escudo improvisado. 📜 Puntos Clave que Exploraremos: Antecedentes Gaélicos: ¿Cómo vestían los Highlanders antes del kilt? Descubrimos la Léine de lino azafrán y la importancia del Brat (la capa) en la supervivencia en el duro clima montañoso. La Evolución Industrial: La inesperada figura de un industrial inglés, Thomas Rawlinson, y su sastre, Iain MacIntyre, que separaron el Feileadh Mòr para crear el Kilt Pequeño (Feileadh Beag) por motivos de seguridad laboral. La Prohibición de 36 Años: El momento más oscuro y decisivo en la historia del kilt. Explicamos la Ley de Proscripción de 1746 impuesta por el gobierno británico tras la Batalla de Culloden, y cómo la prohibición convirtió al kilt en un ferviente símbolo de resistencia cultural y martirio. El Sistema del Tartán: Desmitificamos la conexión entre el tartán y el clan. Exploraremos cómo los patrones regionales de los tintes naturales se transformaron en un rígido sistema de identidad genealógica en el siglo XIX, impulsado por el romanticismo y la realeza británica (Jorge IV y la Reina Victoria). El Highland Dress Completo: Analizamos los accesorios esenciales que hacen del kilt un traje formal: el Sporran (la bolsa frontal), el Sgian-Dubh (el cuchillo ceremonial) y las reglas de protocolo que rigen su uso hoy en día. Acompáñanos a desenmascarar las capas de historia que envuelven a esta prenda. Si te apasiona la historia militar, la moda con trasfondo cultural o los orígenes de las tradiciones nacionales, este episodio es para ti. --------------------------------------------------------------------------------------- 🎧 Antena Historia te regala 30 días PREMIUM Disfruta de todo el contenido sin interrupciones y con ventajas exclusivas en iVoox: 👉 https://www.ivoox.com/premium?affiliate-code=b4688a50868967db9ca413741a54cea5 📻 Producción y realización: Antonio Cruz 🎙️ Edición: Antena Historia 📡 Antena Historia forma parte del sello iVoox Originals 🌐 Visita nuestra web: https://antenahistoria.com 📺 YouTube: Podcast Antena Historia 📧 Correo: antenahistoria@gmail.com 📘 Facebook: Antena Historia Podcast 🐦 Twitter: @AntenaHistoria 💬 Telegram: https://t.me/foroantenahistoria 💰 Apoya el proyecto: Donaciones en PayPal 📢 ¿Quieres anunciarte en Antena Historia? Ofrecemos menciones, cuñas personalizadas y programas a medida. Más información en 👉 Antena Historia – AdVoices Escucha el episodio completo en la app de iVoox, o descubre todo el catálogo de iVoox Originals

Azerbaycan'daki zafer törenlerinden dönen komandolarımızı taşıyan C-130 kargo uçağının Gürcistan hava sahasına girdikten hemen sonra düşmesi, 20 vatan evladının şehit olması, hepimizi yasa boğdu. Şehitlerimize Allah'tan rahmet, ailelerine, yakınlarına, sevdiklerine, Türk Silahlı Kuvvetleri'ne, ve bütün Türkiye'ye başsağlığı dileriz. Çok üzgünüz. Milletimiz, tarihimiz, coğrafyamız, hayatlarını vatanları için feda edenler üzerinde ayakta duruyor. Bu, yüzyıllardır böyledir ve bugün de böyle olmaya devam ediyor. Anadolu'dan Hicaz'a, Kafkaslar'dan Balkanlar'a, Gazze'den Yemen'e, şehit mezarlarımızın olmadığı hiçbir yer yok. Coğrafyamızın tamamı, şehir şehir, sokak sokak, metre metre, şehitlerin kanı ile yoğrulmuştur.

Agradece a este podcast tantas horas de entretenimiento y disfruta de episodios exclusivos como éste. ¡Apóyale en iVoox! ¡Bienvenidos a este nuevo episodio! Hoy nos sumergimos en las brumosas Tierras Altas de Escocia para desvelar el origen y el profundo significado cultural de una de las prendas más icónicas y malentendidas del mundo: el Kilt. Más que una simple "falda", el kilt es un símbolo de identidad, resistencia y la historia militar de los clanes escoceses. En este episodio, viajaremos a los siglos XVI y XVII para conocer a su verdadero antecesor: el Gran Kilt (Feileadh Mòr), una ingeniosa pieza de lana de hasta ocho metros de largo que servía como vestimenta diurna, manta nocturna y escudo improvisado. 📜 Puntos Clave que Exploraremos: Antecedentes Gaélicos: ¿Cómo vestían los Highlanders antes del kilt? Descubrimos la Léine de lino azafrán y la importancia del Brat (la capa) en la supervivencia en el duro clima montañoso. La Evolución Industrial: La inesperada figura de un industrial inglés, Thomas Rawlinson, y su sastre, Iain MacIntyre, que separaron el Feileadh Mòr para crear el Kilt Pequeño (Feileadh Beag) por motivos de seguridad laboral. La Prohibición de 36 Años: El momento más oscuro y decisivo en la historia del kilt. Explicamos la Ley de Proscripción de 1746 impuesta por el gobierno británico tras la Batalla de Culloden, y cómo la prohibición convirtió al kilt en un ferviente símbolo de resistencia cultural y martirio. El Sistema del Tartán: Desmitificamos la conexión entre el tartán y el clan. Exploraremos cómo los patrones regionales de los tintes naturales se transformaron en un rígido sistema de identidad genealógica en el siglo XIX, impulsado por el romanticismo y la realeza británica (Jorge IV y la Reina Victoria). El Highland Dress Completo: Analizamos los accesorios esenciales que hacen del kilt un traje formal: el Sporran (la bolsa frontal), el Sgian-Dubh (el cuchillo ceremonial) y las reglas de protocolo que rigen su uso hoy en día. Acompáñanos a desenmascarar las capas de historia que envuelven a esta prenda. Si te apasiona la historia militar, la moda con trasfondo cultural o los orígenes de las tradiciones nacionales, este episodio es para ti. --------------------------------------------------------------------------------------- 🎧 Antena Historia te regala 30 días PREMIUM Disfruta de todo el contenido sin interrupciones y con ventajas exclusivas en iVoox: 👉 https://www.ivoox.com/premium?affiliate-code=b4688a50868967db9ca413741a54cea5 📻 Producción y realización: Antonio Cruz 🎙️ Edición: Antena Historia 📡 Antena Historia forma parte del sello iVoox Originals 🌐 Visita nuestra web: https://antenahistoria.com 📺 YouTube: Podcast Antena Historia 📧 Correo: antenahistoria@gmail.com 📘 Facebook: Antena Historia Podcast 🐦 Twitter: @AntenaHistoria 💬 Telegram: https://t.me/foroantenahistoria 💰 Apoya el proyecto: Donaciones en PayPal 📢 ¿Quieres anunciarte en Antena Historia? Ofrecemos menciones, cuñas personalizadas y programas a medida. Más información en 👉 Antena Historia – AdVoices Escucha el episodio completo en la app de iVoox, o descubre todo el catálogo de iVoox Originals

Studente, navorsers en internasionale kundiges het in Oktober by Unam bymekaargekom vir die installering van 'n “transient array radio telescope”, of 'n verbygaande skikking radioteleskoop, TART, wat hulle van nuuts af gebou het. Die weeklange werkswinkel was 'n mylpaal vir Namibiese radio-astronomie, wat praktiese ingenieurswese, datawetenskap en astrofisika gekombineer het in 'n samewerkende inisiatief oor vastelande heen. In plaas daarvan om op 'n nou gedeelte van die lug te fokus, neem TART die hele lug deurlopend waar en bespeur "verbygaande" radioflitse - kort sarsies radio-energie wat deur kosmiese strale, weerlig of selfs satelliete veroorsaak word. Kosmos 94.1 Nuus het gepraat met dr. Eli Kasai, 'n astrofisikus by Unam, wat meer verduidelik.

Allâhü Teâlâ buyurdu. “İnsanlardan öyle kimse vardır ki, onun bu dünya hayatına ait sözü senin hoşuna gider ve o, kalbinde olana Allâh'ı şâhid getirir. Halbuki o düşmanların en yamanıdır.” (Bakara s. 204) Hüccetü'l-İslâm İmâm Gazalî (r.âleyh): “Mira', söyleyenini küçük düşürmek ve kendi meziyyetini isbat etmek için bir söze kusur bulmandır” demiştir. Cidâl, mücadelecinin kendi meşrep ve görüşlerini kâbul ettirmeye uğraşmasından ibarettir. Husumet, bir mal veya istenilen bir hakkı elde etmek için konuşmakta gösterilen inattır. Bunlar, İmâm Gazalî (r.âleyh)'in tarifleridir. İmâm Nevevî (r.âleyh) de şöyle der: “Tartışmak bazen hakka dayanır bazen de bâtıla. Nitekim ayet-i kerimede: “İçlerinden zulmedenler müstesna olmak üzere ehl-i kitap'la mücadelenizi sadece en güzel yolla sürdürün.” İmâm Nevevî (r.âleyh) sözlerine devamla diyor ki: “Eğer cidâl hakka dayanırsa onu kâbul ettirmeye uğraşmak övgüye lâyık bir iştir. Şayet cidâl hakkı ortadan kaldırmak, sindirmek için olursa veya bilgisizce yapılırsa, yerilir. İşte cidâlin mubâh oluşu veya yerilişi hakkında gelen bütün naslar bu ölçüye vurulmalıdır.”Büyüklerden biri şöyle diyor: “Husumet kadar dini yok eden, mürüvveti zedeleyen ve kalbi oyalayan başka bir şey bilmiyorum.” Ebû Hüreyre (r.a.)'den, Resûl-i Ekrem (s.a.v.) şöyle buyurdu, dediği rivayet edilmiştir: “Bir dâvada bilgisizce mücadele eden kişi, mücadeleyi bırakıncaya kadar Allâh'ın gazâbında olur. Ebû Ümâme (r.a.)'den, Resûl-i Ekrem (s.a.v.) şöyle buyurdu, dediği rivayet olunmuştur: “Bir toplum, Allâh kendilerine hidayet ettikten sonra sapıtmaz. Meğer ki, münakaşa yapalar.”(İmâm Şemsüddin ez-Zehebî, İslâm Şeriatinde Büyük Günâhlar, s.198)

Hello! And welcome back to Something to Eat and Something to Read, a podcast for people who love reading and eating and talking and thinking about both. This episode's book guest is TART - Misadventures of an Anonymous Chef by Slutty Chef a 20-something chef based in London who became famous via her Instagram page @sluttychef and a few posts calling out the misogyny in the high-end (or all) world of food.The book is sort of a memoir, but also, the author says, an amalgamation of fact and fiction. As she told UK Cosmo, “Some parts are incredibly true and accurate, and others have been juiced up.”Show notes are coming soon, featuring lists of all the books and topics we discuss.In the meantime, thank you for listening, and thank you to our wonderful producer, Kristy Reading, for putting this and every episode together so beautifully.Germaine and Sophie xWe acknowledge that the land on which we work and live is the traditional land of the Wiradjuri Nation (Sophie) and the Gadigal of the Eora Nation (Germaine). We pay our respects to Elders past and present and extend that respect to all First Nations people. Get full access to Something to Eat and Something to Read at somethingtoeatandsomethingtoread.substack.com/subscribe

Örök tanulság: nem árt ha a középpályásaid tudnak passzolni is.A mikrofonokat és podcast keverőnket a Relacart és az AV365.hu biztosította.A Tourette percekben: Szemét cikkíró, pápá Vítor Pereira és Football Manager menedzser.Témák:

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

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

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Parlamento açılışı öncesinde Cumhurbaşkanı Erdoğan üzerinden yaşanan meşruiyet tartışmaları farklı formlarda ve revize edilerek gündemde tutulmaktadır. İçeride, muhalefet üzerinden meclis resepsiyonu ile eyleme dökülen, iktidarla araya mesafe koyma ve meşruiyet tartışmalarını daha geniş alana teşmil etme arayışı önemli ölçüde başarısız olmuştu. CHP'nin aksiyonuna meclisteki siyasi partilerin dahil olmayışının yarattığı huzursuzluk, bu tartışmaların yönünü değiştirmesine neden oldu.

A tartós gondozás törvény és a benne lefektetett jogok, illetve a december 1-jétől az intézményes gondozásra vonatkozó jog konkrét megvalósítása az Aktuális témája. Pontosabban arról tájékoztatnak az Aktuális vendégei, hogy hol tartunk jelen pillanatban a tartós gondozással, és melyek a legfontosabb információk, amelyek az érintettekre vonatkoznak. A műsor szerkesztője Cigan Szilvia.

Yazın sonuna doğru Sakız Adası'na gittim.Orada Nea Moni Manastırı'nı gezerken Yunan halkının ve Sakız Adası sakinlerinin "Sakız Katliamı" dedikleri bir tarihsel olayla karşılaştım.Türklerin de içinde olduğu ve bu kadar kritik bir olayı hiç bilmememizi garipsedim ve "Tam da Yeni Haller'e yakışır bu hikaye" diyerek araştırdım.Yani başka hiçbir yerde bulamayacağınız bir hikayeyle karşınızdayım.Biraz adanın tarihinden bahsettim, biraz da Yunan milli kimliğinin oluşmasına -Osmanlı tam tersini arzu ederken- vesile olan bu olayı ve sonrasında yaşananları anlattım.İyi dinlemeler.Biliyorsunuz Yeni Haller sizlerin desteğiyle yayın hayatına devam eden bir podcast kanalı.Beni aşağıdaki link'lerden destekleyebilirsiniz:www.patreon.com/yenihallerYeni Haller'in bir de Buy Me A Coffee hesabı var artık. Buradan destek olmak çoook daha kolay. Patreon'da sorun yaşayanlar için açtım efendim. Buyurun:https://www.buymeacoffee.com/yenihallerBir de bu sezon spor basınımızda apayrı yeri olan, ben ustam olarak kabul ettiğim Yiğiter Uluğ'la T24'ün Youtube kanalında bir spor programına başladık. Korkmayın, sadece futbol konuşmuyoruz. Hele sahadaki skorları, maçları hiç konuşmuyoruz. Yeni Haller tadında spor sohbeti isteyenler için:Yiğiter Uluğ ve Eray Özer'le GazozunaBana ulaşmak için:https://www.instagram.com/eray_ozerhttps://twitter.com/ErayOzeryenihallerpodcast@gmail.com  

Join us for a deliciously fun conversation with Laura Klynstra, author of the highly anticipated cookbook The Homemade Pie Cookbook: 100 Pie, Tart & Galette Recipes for Every Season, as we dive into the heart of pie baking. Laura blends her award-winning background in graphic design, photography and book publishing with her passion for home-style baking to bring you over 100 must-try pie recipes that span from timeless classics to inventive seasonal twists. We'll talk about: Why pie has the power to unite family and friends around the tableLaura's approach to crafting flawless crusts, luscious fillings, and picture-perfect presentationThe behind-the-scenes journey of creating a cookbook that's as beautiful to look at as it is to bake fromTop tips for amateur and seasoned bakers alike to master pie-making at home Whether you're a dessert devotee, a home baker looking for a standout go-to recipe, or simply someone who loves the sweet comfort of a perfectly baked slice—this episode is for you. Tune in and get ready to make pie like you've never made it before.   Shop our website: https://glamourfarms.com    Connect with The Podcast on IG: http://instagram.com/glamourfarms.thepodcast/    Connect with Glamour Farms on IG: http://instagram.com/shopglamourfarms     Connect with Haley on IG: http://instagram.com/haleyklockenga/  Connect with Laura on IG: https://www.instagram.com/lauraklyn/ Spice + Sugar Table on IG: https://www.instagram.com/spiceandsugartable/ Shop Refresh Beauty: https://glamourfarms.com/collections/refresh-beauty

In this weeks episode, Mary teaches us how to make a delicious apple pie. If you would like to access the recipe card, please click here – https://tinyurl.com/appletartlets. We would love to see how this recipe turns out for you! Please WhatsApp your home baking images to 089-4672000 or info@radiomaria.ie. L'articolo E3 | Let's Bake – Apple Tart proviene da Radio Maria.

Pike Racings Tony Pike joins the show to chat about his runners at Pukekohe today, Crème Tart for the 1000 Guineas & more Learn more about your ad choices. Visit megaphone.fm/adchoices

Það er alvöru þáttur af Uppbótartímanum í dag þegar tímabilið er gert upp. Nik Chamberlain, þjálfari Íslands- og bikarmeistara Breiðabliks, mætir í þáttinn og ræðir stórkostlegan árangur og næsta skref sem er í Svíþjóð. Hann er að kveðja íslenskan fótbolta eftir mörg ár hér á landi. Þá mætir Adda Baldursdóttir í seinni hlutann og gerir upp tímabilið með Guðmundi Aðalsteini og Magnúsi Hauki. Einnig er snert á landsliðinu.

Voľný predaj vstupeniek na EisKing TOUR v Prešove 23.11.2025 od utorka 9:00 tu:https://eisking.tv/sk/podujatia-a-vstupenky/5cb0776e-7456-4b01-ae07-5622a63730b3Nerušiť komisárov ani riaditeľa pretekov, keďže (skoro) každý si v Mexiku mohol jazdiť kde chcel. A do toho dvaja maršáli rovno v ceste Liama Lawsona. Mexiko prinieslo až nečakanú drámu, kontroverzie a najmä nám ešte výraznejšie zamotalo súboj o titul?No a chýbať nemohlo rozkreslenie situácií po štarte.​Znižuje McLaren Piastrimu výkon alebo mu nechce vymeniť šasi? Koniec špekuláciám, máme odpovede.​Aké tresty mali nasledovať pre záhradkárov v prvých zákrutách po štarte?​Ovplyvní bučanie fanúšikov Landa Norrisa? Ako by mal zareagovať?​Ktoré okruhu do konca sezóny by mali komu sadnúť?​A ako vynadal Pepa súčasnému inžinierovi Georga Russella?Príjemné počúvanie želá Števo & Pepa :)Staň sa našim PILOTOM 2026 a ako bonus získaj všetky benefity členstva, vrátane predkupného práva na naše šou či bonusový obsah už teraz. Všetky info na eisking.tvProfi audio/video produkciu nám zabezpečuje proesport.cz

DEHB, hele de yetişkin DEHB. Bir grup kişiye göre hiç var olmadı. Bir gruba göreyse belki çocuklarda vardır. İlginç argümanların […]

Çavuşesku'nun Termometresi'nde, Ekin Keleş moderatörlüğünde, Doç. Dr. Berk Esen ve Prof. Dr. Burak Bilgehan Özpek; Bahçeli'nin yeni açıklamaları ışığında Komisyon süreci ve yeni operasyonlar üzerine konuşuyor.Bizi Patreon'dan Destekleyin

Chronic inflammation quietly damages nerves, joints, and blood vessels, leading to long-term pain and illness, but natural anti-inflammatory drinks can provide gentle relief without harsh drug side effects Tart cherry juice, rich in anthocyanins and melatonin, has been clinically shown to reduce nerve pain, lower inflammation, and improve sleep, offering a safe, research-backed alternative Green and white teas are antioxidant powerhouses with catechins that protect nerve cells, calm inflammation, support circulation, and even provide antimicrobial benefits for long-term nerve and immune health Ginger tea and golden milk harness ancient healing compounds like gingerol, shogaol, and curcumin to ease inflammation, improve circulation, reduce oxidative stress, and promote tissue healing Fresh juices from carrots and celery hydrate the body, deliver antioxidants, and support nerve protection

The Great Leader is simply stating facts this week. He's saying what a lot of people have been saying and he is just making a point. Plus, a delightful conversation with friend of the show; Robert Popper and a mysterious tale of shoes gone walkabout, from Steve.Please send your listener comments to Danny@radiox.co.ukThis week's podcast is dedicated to Peter.Thank you.

20. yüzyılın önemli filmlerinin ödüllü yıldızı Diane Keaton, 79 yaşında hayatını kaybetti. Trump'ın Gazze'nin geçici idaresi için düşündüğü, Eski İngiltere Başbakanı Blair'in Epstein ile Başbakanlık Ofisi'nde görüştüğü ortaya çıktı.Bu bölüm Odeabank hakkında reklam içermektedir. Beş senedir İKSV tarafından düzenlenen 29. İstanbul Tiyatro Festivali'ne katkı sağlayan Odeabank, sahne sanatları alanında kadın emeğini görünür kılmak için festivalin “Bu İşte Bir Kadın Var” bölümünü tema sponsoru olarak destekliyor.

A solo ride through two of the best shows on bravo - the Real Housewives of Potomac premiered where we dabbled in Karen's arrest but really dove into Stacey's oral hygiene and on Real Housewives of Salt Lake City amends are made only briefly when shots are fired over talk to text.

95 millió euró Nick Woltemadéért? Hát itt mindenki hülye? Itt, mindenki – mondja Karl-Heinz Rummenigge. De vajon nem a szőlő savanyú a Bayern legendájának? A Woltemade-ügy, a Bundesliga magyarjai, mindent leuraló pontrúgások és a hét legnagyobb focis dumái a friss Ziccerben. Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

95 millió euró Nick Woltemadéért? Hát itt mindenki hülye? Itt, mindenki – mondja Karl-Heinz Rummenigge. De vajon nem a szőlő savanyú a Bayern legendájának? A Woltemade-ügy, a Bundesliga magyarjai, mindent leuraló pontrúgások és a hét legnagyobb focis dumái a friss Ziccerben. Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

Review the podcast by October 15 for a chance to win 3 months free in Physique University Mastery Track ($261 value). Leave a review at Apple Podcasts... EVERYONE who leaves a review will get a gift from me :)Get 20% off Cozy Earth temperature-cooling sheets (with code WITSANDWEIGHTS) at witsandweights.com/cozyearth--Confused about which fitness and recovery tools actually work?Ice baths, red light therapy, massage guns, collagen supplements, and more! The marketing makes them all sound like you NEED THEM NOW.Learn about 13 overhyped tools ranked from least to most overhyped based on what the science actually says, when they might help in specific situations, and how to avoid wasting money on gadgets that don't move the needle.1 recovery tool that DOES actually work:Cozy Earth temperature-cooling sheets. Go to witsandweights.com/cozyearth and use code WITSANDWEIGHTS for 20% offTimestamps:0:01 - Are these fitness tools worth it? 2:47 - Review giveaway! 5:55 - How I'm ranking these fitness and recovery tools 7:15 - #13: Ice baths 8:22 - #12: Cryotherapy 9:02 - #11: Compression garments 9:48 - #10: Massage therapy and foam rolling 11:43 - #9: Percussion guns 13:11 - #8: Tart cherry juice 14:26 - #7: Heat therapy and sauna 17:42 - #6: Dry needling 18:49 - #5: Red light therapy 20:00 - #4: BCAAs and EAAs 21:51 - #3: Collagen supplements 23:11 - #2: Electrical stimulation (TENS and EMS) 24:20 - #1: Glutamine/supplements 25:28 - What these tools have in common and 3 questions to askSupport the show

A cseh választásokról volt szó. A kormány összetétele még nem ismert, de az biztos, hogy a miniszterelnöki székben Andrej Babiš váltja a négy éve kormányzó Petr Fialát. A témában itt volt velünk Vara Bálint, a Portfolio Globál rovatának elemzője. A műsor második részében az OTP újabb bankvásárlásával kapcsolatos, napokban felröppent híreket elemeztük Nagy Viktorral, a Portfolio Részvény rovatának vezető elemzőjével. Főbb részek: Intro – (00:00) Csehország – (01:36) Makronaptár – (17:35) OTP – (18:55) Kép forrása: Milan Jaros/Bloomberg via Getty ImagesSee omnystudio.com/listener for privacy information.

Breiðablik er Íslandsmeistari annað árið í röð, þær voru einfaldlega langbesta liðið í Bestu deild kvenna í sumar. Það tók smá tíma fyrir Blika að innsigla titilinn en það tókst gegn Víkingi síðasta föstudagskvöld. Ásta Eir Árnadóttir, fyrrum fyrirliði Breiðabliks, er með Guðmundi Aðalsteini og Magnúsi Hauki í þættinum að þessu sinni en einnig er rætt um ráðningu á nýjum aðstoðarlandsliðsþjálfara og margt fleira í þættinum sem var tekinn upp í Pepsi Max stúdíóinu.

Herkese merhaba. Yirmibir Bitcoin'in bu bölümünde, topluluğumuzdan Barış (dhalsim) konuğumuz oluyor ve kendisiyle hem kişisel geliştirici maceralarını hem de son projesi olan Bitcoinsondakika.com'u konuşuyoruz.Bu sohbette ele alınan ana konular ve teknolojiler şunlardır:Bitcoinsondakika.com Projesi:Barış, bu projeyi uzun yıllardır edindiği backend geliştirme deneyiminin ve Nostr protokolüne olan ilgisinin bir ürünü olarak anlatıyor. Bitcoinsondakika.com, aslında yapay zeka, Noster ve Bitcoin teknolojilerini bir araya getiren, özel filtrelenmiş Türkçe içerik sunan bir Noster istemcisi görevi görüyor. Sitede kısa haberler (Nostr'daki kısa postlara denk gelen) ve daha uzun makale formatında içerikler bulunuyor.Yapay Zeka (AI) Kullanımı ve İçerik Üretimi:Barış'ın projelerinin merkezinde yapay zeka yer alıyor. Özellikle Google'ın NotebookLM servisini kullanarak içerik hazırladığını ve bu sayede uzun makaleleri (örneğin Bitcoin mimleri sunumu gibi) kolayca podcast formatına dönüştürebildiğini açıklıyor. Bu süreç, içeriğin transkriptinin alınmasından, makalenin podcast formuna dönüştürülürken düzenlenmesine kadar gidiyor. Barış, bu yöntemle "high bandwidth" bilgi transferinin, yani okumaktan daha hızlı bilgi edinmenin mümkün olduğunu vurguluyor.Nostr Entegrasyonu ve Web Teknolojileri:Podcast, Nostr protokolünün sitenin işleyişindeki rolünü detaylandırıyor. Sitede haberlerin altında, Nostr üzerinden zap, yorum ve repost gibi özelliklerin nasıl çalıştığı ele alınıyor. Kullanıcıların Alby ve Amber (mobil uygulama) gibi araçları kullanarak, özel anahtarlarını güvenli bir şekilde yönetip (Nostr Wallet Connect ile uzaktan imzalama) siteyle nasıl etkileşim kurabileceği anlatılıyor. Ayrıca WebLN protokolünün Lightning ödemelerinde kullanıcı deneyimini nasıl iyileştirdiği konuşuluyor.Yirmibir Topluluğu ve İşbirliği:Barış, Bitcoinsondakika.com projesini Yirmibir topluluğundan tanıdığı diğer gönüllülerle (Taylan, Alican ve Berkay) birlikte geliştirdiğini aktarıyor. Kemal, Yirmibir topluluğunun amacının Bitcoincileri bir araya getirerek bu tür işbirliklerini (teknolojileri buluşturup yararlı siteler üretmeyi) sağlaması olduğunu ve bu durumdan büyük mutluluk duyduğunu belirtiyor. Barış, topluluğun Bitcoin alanında yalnızlık ve anlaşılmama hissini yenmede önemli bir rol oynadığını ekliyor.Topluluk Buluşmaları:Geçtiğimiz hafta sonu Foça'da gerçekleşen Yirmibir Yuva buluşması hakkında konuşuluyor. Yaklaşık 35-40 kişinin katıldığı bu buluşmada sunumlar yapıldığı, sosyalleşildiği ve rahatlamak için bir araya gelindiği belirtiliyor.Bitcoin Gidişatı ve Core/Knots Tartışması:Bölümün sonu, Bitcoin topluluğundaki güncel ve teknik tartışmalara ayrılıyor. Tartışmanın odağında Bitcoin Core'un yaklaşan v30 sürümündeki değişiklikler ve buna karşı geliştirilen Knots istemcisi yer alıyor. Kemal ve Barış, bu değişikliklerin potansiyel risklerini (örneğin fee estimation ve compact block relay üzerindeki etkileri) ve bunun madencilik merkezileşmesine yol açıp açmayacağını ele alıyor. Ayrıca, Bitcoin Core geliştirme sürecindeki iletişim ve yönetişim (governance) sorunlarına değiniliyor. Barış, bu tür tartışmaların Bitcoin'in direncini ve canlılığını gösterdiğini belirtiyor.⁠Websitemiz: ⁠https://yirmibir.org⁠Telegram: ⁠https://t.me/YirmibirBitcoin⁠Istanbul Bitcoin Meetup⁠: ⁠https://www.meetup.com/yirmibirbitcoin/Dostlarimiz- Selam Bitcoin: ⁠https://selambitcoin.com⁠⁠- Nakamoto Enstitüsü⁠: ⁠https://www.nakamotoenstitusu.com/⁠- ⁠Blink: ⁠https://www.blink.sv/

Scott's old Mr. Show buddy Bob Odenkirk returns to talk about Comic Relief 8, the finale of Better Call Saul, and his future focusing on himself. Then, celebrity chef Bobby Flay stops by to talk about his new cooking show. Plus, lawyer Italiano Jones returns to fight for Scott in a mock trial. Originally released as episode 769 on 08/07/2022. Don't forget to check out the Comedy Bang! Bang! Action Figures at shop.figurecollections.com and go to actionfigureseller.com for international purchases. If you want more great episodes of Comedy Bang! Bang! become a subscriber at comedybangbangworld.com. We have all of the past episodes from the archives, every live show, ad-free new episodes, and original shows like CBB Presents and Scott Hasn't Seen. Find more great Comedy Bang! Bang! merch at https://www.podswag.com/collections/comedy-bang-bang Get access to all the podcasts you love, music channels and radio shows with the SiriusXM App! Get 3 months free using this show link: https://siriusxm.com/cbb Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Programda Heybeliada Rum ilahiyat yüksek okulunun ki Ruhban okulu denilmektedir. Erdoğan ve Trump görüşmesinde gündeme gelen talepleri tarihsel ve bugün bağlamında değerlendirildi. Öncelikle Lozan Antlaşmasının ve kurucu Anayasanın devrim kanunları ile birlikte bağlayıcı hükümleri değerlendirildi. Lozan'da Gayrimüslim azınlık statüsünde tanımlanmış vatandaşların ancak Milli Eğitim Bakanlığına bağlı öğrenim yapabilecekleri hatırlatıldı. Hiçbir din okulunun bakanlık dışında özel kurulamayacağı zaten Patrikhane'nin de Fatih kaymakamlığına bağlılık dışında bir tüzel kişiliği olmadığı anlatıldı. 1960'lı yıllarda özel üniversitelerin anayasa mahkemesi ile kaldırılmasından sonra Ruhban okulu-Heybeliada Teoloji yüksek okulunun kaldırılması konuşuldu. Learn more about your ad choices. Visit megaphone.fm/adchoices

Ever wonder what two personal chefs actually eat in a day? If you sometimes struggle with “what's for breakfast…lunch…dinner?” let us help with realistic recipes that will make your home cooking easier! This week, we're divulging our everyday dishes and shortcuts that make daily cooking less of a chore and more of a joy. If you've ever fallen into a cooking rut or felt overwhelmed with feeding yourself, this episode is for you. By the end, you'll:Discover quick weeknight recipes that make dinner faster — from a classic vegetarian soup to a Slavic staple main dishLearn strategies for meal prep and leftovers, like batch-making dressings, dips, and salads that hold up well in the fridge for days Get excited to try a viral omelette for breakfast, a “snacky plate" for lunch, plus a comforting vegetarian pasta that comes together in under 30 minutesPress play on this episode of and walk away with fresh ideas you can cook and enjoy today!***This week's episode is sponsored by La Baleine, makers of ancestral sea salts harvested from the South of France.La Baleine's Coarse Sea Salt is naturally crystallized by the sun and sea breezes, resulting in 100% natural, additive-free crystals with the perfect balance of texture and flavor. Larger than fine salt, these raw salt crystals dissolve quickly and give every dish a clean, bright, salty finish.Even better, La Baleine's time-honored harvesting methods help protect the extraordinary salt marsh ecosystem of Aigues-Mortes, home to over 500 species of birds and plants.

Dışişleri Bakanı Hakan Fidan'ın KAAN uçağının motoruna ilişkin sözleri gündeme bomba gibi düştü. Peki Hakan Fidan ne demek istedi? KAAN'a ABD'den motor gelmezse uçamaz mı? KAAN yerli ve milli değil mi? Yerli motorun kullanılmasına kaç yıl var? Alternatifler neler? Savunma ve havacılık analisti Kubilay Yıldırım, KAAN hakkında merak edilenleri anlattı. Learn more about your ad choices. Visit megaphone.fm/adchoices

Yeni İnsani Mutabakat, küresel insani yardım mimarisinde operasyonel verimlilik vaat etmektedir; ancak mevcut haliyle yapısal dönüşüm için gerekli yerelleşme, erişim ve koruma odaklı yaklaşımları ihmal etmektedir. Yazan: Dr. Selman Salim Kesgin  Seslendiren: Halil İbrahim Ciğer

Taste and see how good your suffering Lord is – it'll make your own afflictions very sweet. -------- Thank you for listening! Your support of Joni and Friends helps make this show possible.     Joni and Friends envisions a world where every person with a disability finds hope, dignity, and their place in the body of Christ. Become part of the global movement today at www.joniandfriends.org   Find more encouragement on Instagram, TikTok, Facebook, and YouTube.

Núna skiptist Besta deild kvenna en það er margt óráðið þrátt fyrir að Breiðablik verði að öllum líkindum tvöfaldur meistari. Breiðablik hefur verið á ótrúlegu skriði að undanförnu og óhætt að tala um eitt besta lið Íslandssögunnar. Það er enn barátta um Meistaradeildarsæti og við falldrauginn. Guðmundur Aðalsteinn og Magnús Haukur fara yfir allt það helsta í íslenska kvennaboltanum í Uppbótartímanum en í þessum þætti er einnig farið yfir landsliðið, Lengjudeildina og þróun fótboltans.

BM Antlaşması'nın dünya siyasetiyle daha uyumlu hale gelmesi, Güvenlik Konseyi'nin veto gücünün sınırlandırılmasını ve Genel Kurul'un güçlendirilerek hukuku uygulama ve tüm devletlerin suçlara karşı yetkiyle donatılmasını gerektiriyor. Yazan: Richard FalkSeslendiren: Halil İbrahim Ciğer

Wes is full of tart and Crisco has trust issues with repair men.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Clay Adams puts writer Kevin Joseph, the co-creator of the Fantasy Adventure series Tart under the ComixLaunch Pro spotlight. They discuss Kevin's journey from a fourth-grade storyteller to a successful comic book writer, the impact of ComixLaunch courses on his crowdfunding efforts, and the creative process behind his extensive list of projects.

In this week's Beers & Bible Podcast, we break down Romans 3:1–11 where Paul answers big questions about God's Word, His faithfulness, and the universal problem of sin.The Oracles of God (vv.1–2): Israel's advantage was receiving God's Word—salvation is not in rituals but in Scripture.God's Faithfulness (vv.3–4): Human unbelief never cancels God's promises.A Just Judge (vv.5–6): God's wrath flows from His righteousness—judgment is certain.A Just Condemnation (vv.7–8): Grace is no excuse for sin; true faith bears fruit.All Under Sin (vv.9–11): Jew and Gentile alike are crushed by sin—no one is righteous, no one seeks God.Romans 3 shows us the crushing weight of sin but points us toward Christ, our only hope.Highlights:

Inpresence 0263: Remembering Charles T. Tart Jeffrey Mishlove honors Charles T. Tart, reflecting on decades of friendship and mentorship. From altered states and remote viewing to consciousness and the afterlife, he explores how Tart's pioneering work continues to inspire the study of human potential and psychic phenomena. [13:10] T A S T E The Archives … Continue reading "Inpresence 0263: Remembering Charles T. Tart"

TODAY ON THE ROBERT SCOTT BELL SHOW: Kennedy Targets CDC Overreach, Dr. Sabine Hazan on Gut Truth, Magnesium Muriaticum for Liver & Grief, Iridology with Ellen Tart-Jensen, ENERGYbits Founder Catharine Arnston, Osteoporosis QOTD and MORE! https://robertscottbell.com/kennedy-limits-cdc-infectious-disease-role-dr-sabine-hazan-ellen-tart-jensen-catherine-arnston-question-of-the-day-and-more/https://boxcast.tv/view/rfk-shifts-cdc-focus-dr-sabine-hazan-ellen-tart-jensen-iridology-catharine-arnston-algae-health---the-rsb-show-9-3-25-yn1rmslvumdbpkdmy06o Please read this disclaimer carefully before you (“you”, “your”) use our [Your Website URL] website (“website”, “service”) operated by the [Your Business Name] (“operator”, “us”, “we”, “our”). Purpose and Character The use of copyrighted material on the website is for non-commercial, educational purposes, and is intended to provide benefit to the public through information, critique, teaching, scholarship, or research. Nature of Copyrighted Material Weensure that the copyrighted material used is for supplementary and illustrative purposes and that it contributes significantly to the user's understanding of the content in a non-detrimental way to the commercial value of the original content. Amount and Substantiality Our website uses only the necessary amount of copyrighted material to achieve the intended purpose and does not substitute for the original market of the copyrighted works. Effect on Market Value The use of copyrighted material on our website does not in any way diminish or affect the market value of the original work. We believe that our use constitutes a 'fair use' of any such copyrighted material as provided for in section 107 of the U.S. Copyright Law. If you believe that any content on the website violates your copyright, please contact us providing the necessary information, and we will take appropriate action to address your concern.

This week's Bonus Bang is the fourth in our "I Love Lily" series titled "Love, Bridge". Award nominated actor Jack Quaid joins Scott to talk about his animated character from Star Trek: Lower Decks being live action in the new season of Star Trek: Strange New Worlds, how a Facebook video he made at 15 appeared in a Scream movie, and the Transformers universe. Then, author Bridget Jones returns to read new entries from her diary. Later, TV host The Crypt Keeper stops by to talk about his audition for Tales from the Crypt. Plus, the ghost of musician Dr. John returns in search of a lawyer for a big case. (Originally released as episode #816 on 6/11/2023) Get access to all the podcasts you love, music channels and radio shows with the SiriusXM App! Get 3 months free using this show link: https://siriusxm.com/cbb