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Sometimes life is messy. It can be tempting to bypass these uncomfortable moments when you're trying to follow a spiritual path. But living a spiritual life doesn't mean ignoring your true feelings during times of struggle, if anything, spirituality encourages us to be even more honest about how we're showing up from moment to moment. As the world continues to become more uncertain, we must find trust and support in our communities. Solitary practices are powerful, but it's time to embrace the coven! Gathering in community for mundane and magical moments helps us to stay connected to our humanity and our spirituality. As we listen to the birds sing on this cloudy day, let's get curious about growing the communities in our lives. What am I reading?The Spoon Stealer by Lesley CreweBeyond Anxiety: Curiosity, Creativity, and Finding Your Life's Purpose by Martha BeckWhat's playing on repeat?We Didn't Start the Fire by Billy JoelWhat's for dinner?Brussels Sprouts Meatball PastaIngredients:1 lb penne pastaBrussels sprouts Precooked chicken or vegan meatballs, I used a garlic Parmesan varietySun dried tomatoes in oilDiced garlicOlive oilSalt and pepperParmesan cheeseInstructions:Preheat oven to 425 degrees. Boil water and cook pasta until al dente, drain pasta, set aside. Line cookie sheet with parchment paper. Thinly slice Brussels sprouts, drizzle with olive oil, season with salt and pepper, spread onto cookie sheet. If precooked meatballs are frozen, add them to the cookie sheet and cook with the sprouts. If meatballs are not frozen, simply heat through. In pasta pot, sauté garlic and sun dried tomatoes in oil, add cooked pasta to the oil mixture, coat thoroughly. Add roasted Brussel sprouts and meatballs to pasta, top with grated Parmesan and mix thoroughly. Enjoy! Homemade Granola Bars Ingredients:3 cups old fashioned oats 3/4 cup natural peanut butter ⅓ cup honey or maple syrup½ cup chocolate chips 2 whole eggs (use flax egg for vegan option, to make 1 flax egg, combine 1 tablespoon ground flax and 3 tablespoons water, mix) Instructions:Preheat oven to 350℉.In a large bowl, combine all ingredients and mix well.Line a 9×9 inch baking dish or pan with parchment paper.Transfer the mixture to the prepared dish or pan. Press the mixture into the pan in an even layer — the firmer you press, the better the bars will stick together. If you're using chocolate chips, sprinkle them on top, then press them down into the bars.Bake for 15-17 minutes or until the center is baked through and the edges are just starting to brown. Start checking at 14 minutes, as all ovens are different.Remove from the oven and place pan on a cooling rack.Cut into bars and enjoy!Support the show
February 20, 1939. Thinly disguised as “a mass demonstration for true Americanism”, a Nazi rally takes place in Madison Square Garden, where 20,000 people cheer the rise of Adolf Hitler and spout anti-Semitic rhetoric.Support the show! Join Into History for ad-free listening and more.History Daily is a co-production of Airship and Noiser.Go to HistoryDaily.com for more history, daily.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Jack Osbourne and Nick Viall, fast friends from Fox's Special Forces, stop by the kitchen for a shawarma cake that may or may not work out. We're spilling tea, talking British History, and I'm getting the inside scoop about the Royals. Follow Jack Osbourne: https://www.instagram.com/jackosbourne Follow Nick Viall: https://www.instagram.com/nickviall This episode is brought to you by Factor. Get started at https://FACTORMEALS.com/FACTORPODCAST and use code FACTORPODCAST to get 50% off your first box plus free shipping. This episode is brought to you by Rocket Money. Stop wasting money on things you don't use. Cancel your unwanted subscriptions by going to https://www.RocketMoney.com/BURNING This episode is brought to you by Shopify. Sign up for a $1 per month trial period at https://shopify.com/burning SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist For upcoming TOUR DATES: http://www.bertbertbert.com/tour Catch me on NETFLIX SHAWARMA HUMMUS CAKE Chicken Shawarma: * ½ pound ground chicken * 1 tbsp garlic powder * 1 tbsp coriander * 1 tbsp cumin * 1 tbsp cardamom * 1 tsp cayenne * 1 tsp cinnamon * 2 tsp smoked paprika 1. Combine all seasonings together 2. Cook up ground chicken and add shawarma seasoning. Lamb Shawarma * 2 LBS boneless leg of lamb * 2 TBSP yogurt * ½ juice of lemon * 1 & ½ tsp paprika * 1 tsp turmeric * 1 & ½ tsp ground garlic * 1 tsp ground ginger * ¼ tsp ground clove * 1 tsp ground onion * Salt to taste * 1 tsp pepper * ½ tsp allspice * ½ tsp cayenne pepper * EVOO * Sliced red onion 1. Thinly slice lamb and place in bowl. Add yogurt, EVOO, lemon juice, and spices, mixing well. Let sit for as long as possible. 2. Heat EVOO and sauté lamb for about 5 minutes on high. Lower heat to medium and cook for another 7-10 minutes 3. Stir occasionally to make sure lamb does not stick. Once cooked, toss with thinly sliced red onions and more EVOO Beef Shawarma: Shawarma Spices: * 1 tsp cumin * 1 tsp ground coriander * 1 tsp sweet Spanish paprika * ¾ tsp turmeric * ½ tsp ground cloves * ½ tsp cayenne * ½ tsp cinnamon Beef Marinade / Shawarma: * ¼ cup EVOO * ¼ cup white wine vinegar * 1 lemon * Salt and pepper * 4 garlic cloves, minced * 1 medium yellow onion, halved and sliced * 1 ½ LBS beef flank steak 1. In mixing bowl, add shawarma spices, olive oil, vinegar, and zest and juice of lemon. 2. Cut flank steak against the grain into thin bite-sized pieces 3. Add meat to the bowl and add salt and pepper. Add onions and garlic. Toss well and ensure everything is covered. 4. Heat cast iron and cook meat, may take up to 15 minutes. Babaganoush: * 2 pounds Italian eggplant * 2 cloves of garlic * 2 tbs lemon juice * ¼ cup tahini * 1/3 cup EVOO * 2 tbs chopped parsley * ¾ tsp salt * ¼ tsp ground cumin 1. Preheat oven 450 degrees. Half the eggplants and brush cut sides with olive oil. Place them halved side down on parchment paper and roast for 35-40 minutes. 2. Let eggplant cool then scoop out the flesh with large spoon. Discard the skins and using a strainer, remove as much moisture as possible. 3. Add eggplant, garlic, and lemon juice and stir vigorously until the eggplant breaks down. Add tahini and stir well, then slowly pour in EVOO and incorporate. The mixture should become pale and creamy. 4. Stir in parsley, salt and cumin. You may need more salt and lemon juice. Cake: * 6 slices of pita bread sliced in half * 1 cup diced pickled onions * Garlic sauce * Hummus * Toum * Babaganoush * Shawarmas * chopped parsley for garnish * paprika for garnish * Olives 1. Layer: * Half of pita pocket * garlic sauce * babaganoush * chicken shawarma * pickled onions * repeat with lamb * repeat with beef 2. Spread the hummus around the pita layers similar to icing a cake. 3. Top with olives, paprika, parsley, garlic sauce dollops on bottom Learn more about your ad choices. Visit megaphone.fm/adchoices
Jack Osbourne and Nick Viall, fast friends from Fox's Special Forces, stop by the kitchen for a shawarma cake that may or may not work out. We're spilling tea, talking British History, and I'm getting the inside scoop about the Royals. Follow Jack Osbourne: https://www.instagram.com/jackosbourne Follow Nick Viall: https://www.instagram.com/nickviall This episode is brought to you by Factor. Get started at https://FACTORMEALS.com/FACTORPODCAST and use code FACTORPODCAST to get 50% off your first box plus free shipping. This episode is brought to you by Rocket Money. Stop wasting money on things you don't use. Cancel your unwanted subscriptions by going to https://www.RocketMoney.com/BURNING This episode is brought to you by Shopify. Sign up for a $1 per month trial period at https://shopify.com/burning SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist For upcoming TOUR DATES: http://www.bertbertbert.com/tour Catch me on NETFLIX SHAWARMA HUMMUS CAKE Chicken Shawarma: * ½ pound ground chicken * 1 tbsp garlic powder * 1 tbsp coriander * 1 tbsp cumin * 1 tbsp cardamom * 1 tsp cayenne * 1 tsp cinnamon * 2 tsp smoked paprika 1. Combine all seasonings together 2. Cook up ground chicken and add shawarma seasoning. Lamb Shawarma * 2 LBS boneless leg of lamb * 2 TBSP yogurt * ½ juice of lemon * 1 & ½ tsp paprika * 1 tsp turmeric * 1 & ½ tsp ground garlic * 1 tsp ground ginger * ¼ tsp ground clove * 1 tsp ground onion * Salt to taste * 1 tsp pepper * ½ tsp allspice * ½ tsp cayenne pepper * EVOO * Sliced red onion 1. Thinly slice lamb and place in bowl. Add yogurt, EVOO, lemon juice, and spices, mixing well. Let sit for as long as possible. 2. Heat EVOO and sauté lamb for about 5 minutes on high. Lower heat to medium and cook for another 7-10 minutes 3. Stir occasionally to make sure lamb does not stick. Once cooked, toss with thinly sliced red onions and more EVOO Beef Shawarma: Shawarma Spices: * 1 tsp cumin * 1 tsp ground coriander * 1 tsp sweet Spanish paprika * ¾ tsp turmeric * ½ tsp ground cloves * ½ tsp cayenne * ½ tsp cinnamon Beef Marinade / Shawarma: * ¼ cup EVOO * ¼ cup white wine vinegar * 1 lemon * Salt and pepper * 4 garlic cloves, minced * 1 medium yellow onion, halved and sliced * 1 ½ LBS beef flank steak 1. In mixing bowl, add shawarma spices, olive oil, vinegar, and zest and juice of lemon. 2. Cut flank steak against the grain into thin bite-sized pieces 3. Add meat to the bowl and add salt and pepper. Add onions and garlic. Toss well and ensure everything is covered. 4. Heat cast iron and cook meat, may take up to 15 minutes. Babaganoush: * 2 pounds Italian eggplant * 2 cloves of garlic * 2 tbs lemon juice * ¼ cup tahini * 1/3 cup EVOO * 2 tbs chopped parsley * ¾ tsp salt * ¼ tsp ground cumin 1. Preheat oven 450 degrees. Half the eggplants and brush cut sides with olive oil. Place them halved side down on parchment paper and roast for 35-40 minutes. 2. Let eggplant cool then scoop out the flesh with large spoon. Discard the skins and using a strainer, remove as much moisture as possible. 3. Add eggplant, garlic, and lemon juice and stir vigorously until the eggplant breaks down. Add tahini and stir well, then slowly pour in EVOO and incorporate. The mixture should become pale and creamy. 4. Stir in parsley, salt and cumin. You may need more salt and lemon juice. Cake: * 6 slices of pita bread sliced in half * 1 cup diced pickled onions * Garlic sauce * Hummus * Toum * Babaganoush * Shawarmas * chopped parsley for garnish * paprika for garnish * Olives 1. Layer: * Half of pita pocket * garlic sauce * babaganoush * chicken shawarma * pickled onions * repeat with lamb * repeat with beef 2. Spread the hummus around the pita layers similar to icing a cake. 3. Top with olives, paprika, parsley, garlic sauce dollops on bottom Learn more about your ad choices. Visit megaphone.fm/adchoices
"Personal foul: lack of exciting Super Bowl snacks, on the party host. Fifteen-yard penalty. Repeat snack production." Don't want this party foul scenario to happen to you? Sarah, Erin, and Rachel are on your team, and they've got your back! In this week's Iron Ladle Challenge, they're offering a range of fun and tasty snacks that go way beyond pizza rolls and potato chips. From Rachel's keto-friendly shrimp salad and no-rice sushi to Sarah's Sweet Potato Chicken Poppers to Erin's savory “Cheeseburger Dip ‘All the Way',” these ideas will help you take your game day buffet to the next level. From Erin: Cheeseburger Dip “All The Way” 6 slices of bacon 1 small-medium onion, chopped fairly small 2 cloves garlic, minced .5 lb ground beef Salt and Pepper 16 oz sharp cheddar cheese, shredded 8 oz cream cheese/Neufchatel, softened Equivalent of 2 medium dill pickles, chopped Good blop of mustard Healthy squirt of ketchup Cook the bacon until crispy. Drain on paper towels and then chop. Remove most of the bacon grease and reserve for another use. Return the pan to heat and sauté the onion. Once it is starting to turn golden brown, add the garlic and sauté for a couple more minutes. Transfer the onion mixture to a bowl, along with the chopped bacon. Return the pan to heat and brown the ground beef, breaking it up well. Season it with salt and pepper. Once it is browned (not just cooked, you want some of that good Maillard browning!!!!!), transfer to the bowl with the onions. If your beef is very fatty, you can drain some of that off first. Add the cheddar cheese and cream cheese. Stir to combine. Heat this mixture, stirring frequently- either on the stove top, in the microwave, or in a crockpot. As the cheese melts, mix in the pickles, mustard and ketchup. Taste it. What does it need more of? Add that. Serve with tortilla chips. Note: you could sub ground turkey for the ground beef. If you do that, you should use more of the reserved bacon grease. Additional Recipes from Erin: Sardine Rillettes - Little French Bakery Anchovy Butter - The Two Bananas From Sarah: Sweet Potato Chicken Poppers - Unbound Wellness Maple Roasted Almonds - From It's A Veg World After All From Rachel: Keto Shrimp Salad Bites - Healthy Little Peach No-Rice Low-Carb Sushi Thinly spread a one-inch strip of cream cheese on a sheet of nori. Add toppings to taste (preferably cut longwise): Leg-style imitation crab meet Avocado Cucumber spears Green onions Shrimp salad (see recipe above) Get creative! Carefully roll the toppings in the nori, using another dab or two of cream cheese to seal the edge if needed. Let sit for a few minutes for the nori to soften. Cut into generous (two-inch or so) slices — too thin and they'll fall apart. Serve with soy sauce and wasabi. Connect with the Lutheran Ladies on social media in The Lutheran Ladies' Lounge Facebook discussion group (facebook.com/groups/LutheranLadiesLounge) and on Instagram @lutheranladieslounge. Follow Sarah (@hymnnerd), Rachel (@rachbomberger), and Erin (@erinaltered) on Instagram! Sign up for the Lutheran Ladies' Lounge monthly e-newsletter here, and email the Ladies at lutheranladies@kfuo.org.
We take you on a journey to the stunning White Stallion Ranch in Tucson, Arizona. Nestled against the breathtaking backdrop of the Sonoran Desert, this picturesque ranch offers an authentic Western experience like no other. At White Stallion Ranch, guests can immerse themselves in a world of adventure with horseback riding, thrilling rodeo events, and cozy evenings around a crackling campfire. Join us as we uncover the captivating stories, delightful activities, and unique charm of this remarkable destination, where every moment feels like a scene from a classic Western film. Listen in...HORSES IN THE MORNING Episode 3611 – Show Notes & Links:Host: Meghan Brady of the Equestrian Travel AssociationPresenting Sponsor: Equestrian Travel Association | Facebook | InstagramGuest: Russell True and Steven Clauson of White Stallion Ranch | Facebook | InstagramRecipe:Delicious Steak FajitasIngredients: 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon smoked paprika 3 cloves garlic, minced Kosher salt and freshly ground black pepper, to taste 1 ½ pounds flat iron steak 2 ½ tablespoons canola oil, divided 1 red bell pepper, cut into strips 1 yellow bell pepper, cut into strips 1 red onion, cut into wedgesInstructions: Preheat grill to medium high heat. In a small bowl, combine chili powder, cumin, paprika, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Season steak with chili powder mixture. Brush steak with 1 tablespoon canola oil. Add steak to grill, and cook, flipping once, until desired doneness, about 4-5 minutes per side for medium rare. Let rest 5 minutes. Season bell peppers and onion with remaining 1 1/2 tablespoons canola oil; season with salt and pepper, to taste. Add bell peppers and onion to grill, and cook, turning occasionally, until charred and tender, about 6-8 minutes. Thinly slice steak against the grain and serve with bell peppers and onion.
We take you on a journey to the stunning White Stallion Ranch in Tucson, Arizona. Nestled against the breathtaking backdrop of the Sonoran Desert, this picturesque ranch offers an authentic Western experience like no other. At White Stallion Ranch, guests can immerse themselves in a world of adventure with horseback riding, thrilling rodeo events, and cozy evenings around a crackling campfire. Join us as we uncover the captivating stories, delightful activities, and unique charm of this remarkable destination, where every moment feels like a scene from a classic Western film. Listen in...HORSES IN THE MORNING Episode 3611 – Show Notes & Links:Host: Meghan Brady of the Equestrian Travel AssociationPresenting Sponsor: Equestrian Travel Association | Facebook | InstagramGuest: Russell True and Steven Clauson of White Stallion Ranch | Facebook | InstagramRecipe:Delicious Steak FajitasIngredients: 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon smoked paprika 3 cloves garlic, minced Kosher salt and freshly ground black pepper, to taste 1 ½ pounds flat iron steak 2 ½ tablespoons canola oil, divided 1 red bell pepper, cut into strips 1 yellow bell pepper, cut into strips 1 red onion, cut into wedgesInstructions: Preheat grill to medium high heat. In a small bowl, combine chili powder, cumin, paprika, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Season steak with chili powder mixture. Brush steak with 1 tablespoon canola oil. Add steak to grill, and cook, flipping once, until desired doneness, about 4-5 minutes per side for medium rare. Let rest 5 minutes. Season bell peppers and onion with remaining 1 1/2 tablespoons canola oil; season with salt and pepper, to taste. Add bell peppers and onion to grill, and cook, turning occasionally, until charred and tender, about 6-8 minutes. Thinly slice steak against the grain and serve with bell peppers and onion.
A new year is upon us! How do you feel about stepping into 2025? Trepidation? Excitement? Apathy? As this new cycle begins, how do we begin to tackle the work ahead? Well, you may need to look no further than your own feet for answers. A daily walking ritual can guide us when we're lost, confused, anxious, or uncertain. This simple, profound act can move stuck energy through our bodies giving us greater clarity and inspiration. And when walking is impossible, we can still use our minds to mimic this sacred act. As we take our first woodland walk together in 2025, consider making this ritual a greater focus in your life this year. It's time to walk like a witch! What am I reading?The Honey Witch by Sydney J. ShieldsRise Sister Rise by Rebecca CampbellWhat's playing on repeat?She Calls Me Back by Noah Kahan What's for dinner?Roasted Brussel Sprouts in Peanut SauceIngredients: *amounts vary based on how many sprouts you're roasting. Adjust sauce ingredients based on flavor and consistency preference. Olive oilSalt and pepperBrussel sprouts Peanut butter Coconut aminosGochujang pasteGarlicKimchi juiceInstructions: Preheat oven to 425 degrees. Thinly slice brussel sprouts, toss in olive oil, salt and pepper. Roast until sprouts start to brown. Mix together peanut sauce. When sprouts are nicely browned, toss in peanut sauce, place back in the oven for a couple more minutes. Serve over rice. Yum! Protein-packed Chocolate Chip CookiesIngredients:1 stick butter1/2 cup maple syrup1/2 cup peanut butter1 large egg2 teaspoons vanilla extract1 1/3 cup all-purpose flour1/4 cup protein powder (unflavored or vanilla)1 teaspoon baking soda1/2 teaspoon salt1 cup semi-sweet or dark chocolate chips or chunks Instructions:1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.2. In a mixing bowl, beat the butter. Slowly add the maple syrup, beating until whipped. Add the peanut butter and mix to combine. Beat in the egg and vanilla. Add the flour, protein powder, baking soda, and salt. Fold in the chocolate chips/chunks.3. Scoop the dough out into rounded 1 tablespoon size balls, the dough will be wet. Place 2 inches apart on the prepared baking sheet.4. Bake 7 minutes. Remove the pan from the oven and tap the baking sheet on the counter gently to deflate each cookie. Return to the oven and bake another 3-4 minutes, the cookies will be browning, but still doughy in the center. Remove from the oven and gently tap the baking sheet on the counter 1-2 times. 5. Let the cookies cool on the baking sheet.Support the show
Fr Toby reflects on the importance of place on the Feast of Our Lady of Guadalupe WORD FOR TODAY is broadcast live on Radio Maria on weekdays at 1:15pm and is rebroadcast at 12:15am and 5:45am the following day. In it our Priest Director Fr Toby offers a reflection, usually drawing from the Mass readings of the day. If you enjoyed this programme, please consider making a once off or monthly donation to Radio Maria England by visiting www.RadioMariaEngland.uk or calling 0300 302 1251 during office hours. It is only through the ongoing support of our listeners that we continue to be a Christian voice by your side.
In this episode, we'll be taking a look at a pair of political thrillers, both of them based on real-life events. (It should be noted, however, that one of them is definitely fiction. Thinly-disguised fiction, but fiction nonetheless.) We start with The Battle of Algiers (1966), co-written and directed by Gillo Pontecorvo. We're not talking about a military battle here so much as a story of terrorism and counter-terrrorism at work. In Part 2 we'll be looking at 1969's Z (or Zed, if you prefer). --- Support this podcast: https://podcasters.spotify.com/pod/show/wordsandmovies/support
A conversation with Chris Smaje, farmer and author of Saying NO to a Farm-Free Future, about manufactured food not being the solution to the food, agriculture, and climate crises, despite what George Monbiot portraits in Regenesis. Why don't we just grow food from thin air and all move to cities and have nature rewild the countryside? If this sounds dystopian to you, this conversation is perfect for you. We unpack the many issues with that worldview and how it most likely creates more problems than it solves. There are huge technical challenges with this kind of manufactured food, like energy costs and health. But this is about much more; this is also about the concentration of people, capital, and power in cities and the rural-urban divide.---------------------------------------------------Join our Gumroad community, discover the tiers and benefits on www.gumroad.com/investinginregenag. Support our work:Share itGive a 5-star ratingBuy us a coffee… or a meal! www.Ko-fi.com/regenerativeagriculture----------------------------------------------------More about this episode on https://investinginregenerativeagriculture.com/chris-smaje.Find our video course on https://investinginregenerativeagriculture.com/course.----------------------------------------------------The above references an opinion and is for information and educational purposes only. It is not intended to be investment advice. Seek a duly licensed professional for investment advice.Thoughts? Ideas? Questions? Send us a message!https://foodhub.nl/en/opleidingen/your-path-forward-in-regenerative-food-and-agriculture/ Use KOEN10 for 10% offhttps://rfsi-forum.com/2024-rfsi-forum/ Find out more about our Generation-Re investment syndicate:https://gen-re.land/ https://www.freshventures.eu/https://investinginregenerativeagriculture.com/2023/02/21/bart-van-der-zande-2/https://investinginregenerativeagriculture.com/2024/03/22/chris-bloomfield-daniel-reisman/Support the showFeedback, ideas, suggestions? - Twitter @KoenvanSeijen - Get in touch www.investinginregenerativeagriculture.comJoin our newsletter on www.eepurl.com/cxU33P! Support the showThanks for listening and sharing!
For the first time EVER, we have one guest carrying Something's Burning – and Todd Glass can certainly handle it. I've got Tasty Kakes and Perogies for him; he's got plenty of party tips for me. There are games, threats, and a goodbye song you don't want to miss. Help Fund Todd's show “The Event of a Lifetime”: https://tinyurl.com/yep3zzxm Follow Todd Glass: https://www.instagram.com/thetoddglassshow Don't miss out on all the action this week at DraftKings! Download the DraftKings app today! Sign-up using https://dkng.co/burning or through my promo code BURNING. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg See me DOUBLE DOWN in LAS VEGAS September 27 and 28th at the Resorts World Theatre! https://www.axs.com/series/23217/bertkreischer-tickets?skin=resortsworld For upcoming TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer Philly Cheesesteak Pierogi Ingredients: * 2 ¼ cups all-purpose flour * 1 tsp kosher salt * 1 large egg, beaten * 1 cup sour cream * 6 tbs unsalted butter, softened * 1 large yellow onion * 3 tbs oil * 10 ounces thinly sliced steak * Freshly ground pepper * 1 ½ cups shredded provolone cheese * 1 cup shredded mozerella cheese * Parsley * Cheese Wiz Steps: 1. To make dough, whisk flour and kosher salt 2. Add egg, sour cream, and 4 TBS butter stirring until combined 3. Thinly slice onion and heat on a skillet with salt and pepper 4. Roughly chop half of the onion and set the other half aside 5. Add oil to pan and cook steak in batches, 1 minute each batch 6. Once meat is cooked, roughly chop steak and add to chopped onions, tossing in shredded cheese 7. Roll out dough and cut into 3” circular pieces 8. Place 2 tsp of filling into center of each dough round. Using a wet finger, fold the dough into semi-circles, pressing a fork as the end to seal 9. Heat 1 TBS oil and 2 TBS butter into skillet and saute pierogis 10. Heat cheeze wiz in microwave while heating remaining half of onions to pan. Serve both on top of pierogis Learn more about your ad choices. Visit megaphone.fm/adchoices
Summer should be a time for slow, walks on the beach, s'mores around the campfire, midday naps, leisurely picnics, and long, lazy swims. Unfortunately, the hustle of summer often leaves us busier than ever! Travel, summer camps, extra socializing, and a general lack of routine can sometimes make us long for the quiet, solitude of winter. In the fullness of these sun-soaked days, we can easily fall off the old witchcraft wagon, forgetting our practice altogether. When this happens, we need to reconnect with why our practice is important. We must return to the rituals that help us stay grounded, connected, and full of magic. On this warm summer day, take time to slow down and remember the joy of your witchy practice.What am I reading?The Book of Thorns by Hester FoxThe Little Book Of Lykke: Secrets Of The World's Happiest People by Meik Wiking What am I listening to on repeat?Tide is High by Blondie What's for dinner? Brussels Sprout PizzaPizza doughBrussels sproutsOlive oilFig jamBalsamic glazeMozzarella cheeseParmesan cheeseHoneySalt & pepperInstructions: Preheat oven to 450 degrees. Roll out dough. Thinly slice Brussels sprouts, toss in olive oil, salt and pepper. Cover dough with thin layer of fig jam, layer sprouts on top, bake until sprouts start to brown. Remove from oven, top with cheese, bake until cheese is brown and bubbly. Drizzle with balsamic glaze and honey, enjoy! Indoor S'mores Ingredients8 regular size graham crackers, broken in 1/22 chocolate bars, the kind that can be broken into squares8 marshmallowsDirectionsPreheat the oven to 400 degrees FLay graham crackers on a cookie sheet. Top with chocolate pieces and marshmallow. Bake until the marshmallows are puffed and golden brown, about 3 to 5 minutes. Remove from the oven and top with the remaining graham crackers. Yum!
Chef Tony Astle from Parnell's iconic Antoine's restaurant joins Kerre Woodham to dive into his the good and the bad of dining experiences both around New Zealand and internationally. He digs into the service, the decor, and of course, the food, inspiring listeners to give new dining experiences a try. Also on offer is the Recipe of the Week, and this week he's serving up Leek and Potato Soup. Ingredients: 2 large leeks, finely sliced 3 large onions, roughly chopped 3 large agria potatoes, peeled and thinly sliced 1.5 litres chicken or vegetable stock (may be instant, but beware of saltiness) 1tsp white pepper 150 grams butter Method: 1. Cut the leeks in half lengthways (wash and finely slice) 2. Roughly chop the onions 3. Thinly slice the potatoes 4. In a large pot, melt the butter. Add the onions, leeks and potatoes (plus white pepper) 5. Slowly cook (sweat, don't brown) for approximately 5 minutes, stirring constantly. 6. Add the hot stock. Stir and bring to a boil, then simmer for 25 minutes. 7. Cool slightly, then blend until smooth in a food processor (or stick blender), depending on the texture required (you may strain or not). 8. When reheating, add cream to taste. 9. The soup may be frozen after blending. 10. Instead of leeks, you may like to replace with carrots or pumpkin. LISTEN ABOVE See omnystudio.com/listener for privacy information.
Chef Tony Astle from Parnell's iconic Antoine's restaurant joins Kerre Woodham to dive into his the good and the bad of dining experiences both around New Zealand and internationally. He digs into the service, the decor, and of course, the food, inspiring listeners to give new dining experiences a try. Also on offer is the Recipe of the Week, and this week he's serving up Leek and Potato Soup. Ingredients: 2 large leeks, finely sliced 3 large onions, roughly chopped 3 large agria potatoes, peeled and thinly sliced 1.5 litres chicken or vegetable stock (may be instant, but beware of saltiness) 1tsp white pepper 150 grams butter Method: 1. Cut the leeks in half lengthways (wash and finely slice) 2. Roughly chop the onions 3. Thinly slice the potatoes 4. In a large pot, melt the butter. Add the onions, leeks and potatoes (plus white pepper) 5. Slowly cook (sweat, don't brown) for approximately 5 minutes, stirring constantly. 6. Add the hot stock. Stir and bring to a boil, then simmer for 25 minutes. 7. Cool slightly, then blend until smooth in a food processor (or stick blender), depending on the texture required (you may strain or not). 8. When reheating, add cream to taste. 9. The soup may be frozen after blending. 10. Instead of leeks, you may like to replace with carrots or pumpkin. LISTEN ABOVE See omnystudio.com/listener for privacy information.
We're at a pivotal moment in history, but many of us are feeling more lost and confused than ever. Old systems are breaking down and we're unsure how to build anew. We feel disconnected and uncertain, so we seek to distract ourselves from the feelings that overwhelm us. Too many people are seeking this refuge in the wrong place… our phones and other virtual worlds. As we walk through the woods on this rainy day, take the time to reflect on the role your device plays in your life. It's time to look up, look in, wake up. What am I reading?Rules for Visiting by Jessica Francis KaneMysteries of the Aura: How to See, Interpret & Work with Subtle Energies by Jean-Louis de Biasi and Patricia BourinWhat am I listening to on repeat?Nothing Compares 2 U by Sinead O'ConnorWhat's for dinner?Couscous & Roasted Brussels SproutsCouscous1 lb Brussels sprouts2 tablespoons Olive oilParmesan cheeseChicken apple sausage or vegan sausage Caramelized onions Grape tomatoesGarlicSalt & pepperInstructions: Preheat oven to 425. Thinly slice the Brussels sprouts, line cookie sheet with parchment paper. Grate fresh Parmesan cheese onto baking sheet, then layer with sprouts. Drizzle with olive oil and salt and pepper. Bake until sprouts are browned and cheese is melted and a little crispy. While couscous is cooking, caramelize onions in olive oil in a separate pan, once the onions are browned, add garlic, cook for a few more minutes. Remove onions and garlic from pan, brown sausage, then add tomatoes, sauté until tomatoes reach desired consistency. Once the couscous is done, add onions, tomatoes, sausage, and sprouts to the pot, mix thoroughly, add another sprinkle of Parmesan if desired. Enjoy! No Bake Fruit & Granola TartIngredients:CRUSTCooking spray2 1/2 c. honey and oat granola (about 9 oz.)1/4 c. coconut oil, melted 3 Tbsp. honey1/4 tsp. kosher saltFILLING & TOPPING2 c. plain full-fat Greek yogurt1 Tbsp. honey1/2 c. fresh blackberries1/2 c. fresh blueberries1/2 c. fresh raspberries1/2 c. fresh strawberries, stemmed, quarteredDirectionsCRUSTGrease a 9" loose-bottomed tart pan with cooking spray. In a food processor, pulse granola, oil, honey, and salt until combined and mixture holds together when squeezed (do not overblitz).Pour mixture into prepared pan. Using the bottom of a measuring cup or back of a spoon, press mixture firmly and evenly into bottom and 1/2" up sides of pan. Place pan on a baking sheet and refrigerate at least 1 hour or up to overnight.Make Ahead: Crust can be made 2 days ahead. If refrigerating overnight, wait until crust is firm, then tightly wrap pan with plastic wrap.FILLING & TOPPINGIn a large bowl, whisk yogurt and honey. Spread in chilled crust, using the back of a spoon or an offset spatula to smooth top.Decorate with fruit as desired and serve immediately.https://www.delish.com/cooking/recipe-ideas/a60044653/no-bake-fruit-and-granola-tart-recipe/
There are environments where the veil between Heaven and Earth is thinner. As spirit-filled believers, we must not only recognize them. but learn to lean into them to bring the fullness of Heaven into the Earth.
Vegetable pancakes? What an easy lunch, snack, or even dinner! Mark's been cooking much more vegan fare lately, so this recipe is one that he's now made countless times: a richly stocked vegetable pancake, sort of based on Korean vegetable pancakes (yachaejeon or 야채전), but packed with more vegetables and able to withstand many substitutions, based on the types of vegetables you like. No roots, all quick-cooking vegetables, please. And all cut to matchsticks or shredded through the large holes of a box grater. But then you're good to go.We're Bruce Weinstein & Mark Scarbrough, authors of three-dozen cookbooks (with a new one due to our publisher within the next month). We love to share our passion for food and cooking with you. Thanks for coming along with us.If you'd like to see our latest cookbook, check out THE LOOK & COOK AIR FRYER BIBLE here.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:45] Our one-minute cooking tip: Toast whole spices in a dry skillet for more flavor.[03:58] Let's make vegetable pancakes!Here's the recipe:Thinly slice, shred, or turn into matchsticks all of the following: 1 carrot, 1 small peeled onion, 4 or 5 shiitake mushroom caps, and 1 medium fresh jalapeño, stemmed and cored. Also shred or cut 1 medium zucchini into matchsticks, then squeeze these dry over the sink to get rid of excess moisture.Stir in a large bowl 1 cup (125 grams) all-purpose or plain flour, 1/4 cup (28 grams) cornstarch or corn flour, 1 teaspoon kosher salt, and 1 cup (240 ml) water.Add the vegetables and stir until well coated and combined.Heat a large nonstick skillet over medium heat, then swirl in a little toasted sesame oil. Add the vegetable mixture and spread it into an even pancake. Cook until golden, even browned, about 6 minutes. Use the courage of your convictions to flip the pancake, then continue cooking until golden-brown on the other side, about 6 minutes. Slide the pancake out onto a cutting board.As it cools, whisk together an easy dipping sauce: 1 tablespoon (15 ml) toasted sesame oil, 1 tablespoon (15 ml) soy sauce, 1 tablespoon (15 ml) unseasoned rice vinegar, 1 teaspoon agave syrup or granulated white sugar, and 1 teaspoon (5 ml) red chili oil.Cut the pancake into pie wedges and serve with the dipping sauce on the side.[18:50] What's making us happy in food this week? Mushroom ketchup and a men's game dinner.
Let's Talk About Myths, Baby! Greek & Roman Mythology Retold
Ovid's version of Medusa is by far the most common, but what if it's also the most misogynist? Help keep LTAMB going by subscribing to Liv's Patreon for bonus content! CW/TW: far too many Greek myths involve assault. Given it's fiction, and typically involves gods and/or monsters, I'm not as deferential as I would be were I referencing the real thing. Sources: Ovid's Metamorphsoes, translations by Stephanie McCarter and Allen Mandelbaum; WorldHistory.org; a simple Google search for 'Medusa'. Attributions and licensing information for music used in the podcast can be found here: mythsbaby.com/sources-attributions.See omnystudio.com/listener for privacy information.
Had to bring back this throwback episode from our storied run in NYC! If you see either of these two on the lineup, it's guaranteed to be a brain-altering show. But if you see this dish on the menu, results may be hit or miss. Tune in to see if I can pull it off! Follow Mark Normand: https://www.instagram.com/marknormand Follow Jessica Kirson: https://www.instagram.com/jessykirson SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For TOUR DATES: http://www.bertbertbert.com For FULLY LOADED: https://fullyloadedfestival.com For #THEMACHINEMOVIE Updates: TheMachine.Movie For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer Shakshuka North African–Style Poached Eggs in Spicy Tomato Sauce INGREDIENTS: * 3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling * 1 medium onion, thinly sliced * 1 large red pepper (bell pepper for milder heat, or a hotter variety, such as red horned pepper, depending on your heat preference), stems, seeds, and ribs removed, thinly sliced * 1 fresh small hot chili (such as jalapeño, serrano, or Fresno), stems, seeds, and ribs removed, thinly sliced * 2 to 3 cloves garlic, thinly sliced * 1 1/2 tablespoons (15g) sweet Hungarian or smoked Spanish paprika * 2 teaspoons (8g) whole or ground cumin seed * 1 (28-ounce; 800g) can whole peeled tomatoes, crushed by squeezing between your fingers or with a pastry blender (see note) * Kosher salt and freshly ground black pepper * Large handful minced cilantro, parsley, or a mix * 6 eggs * Sliced oil-cured black olives, feta cheese, or artichoke hearts, for serving (all optional) STEPS: 1. Chop 1 medium onion, 1 red pepper 2. Crush 1 can whole tomatoes by hand 3. Thinly slice 2-3 cloves garlic 4. Heat 3 tablespoons olive oil in cast iron skillet over high heat until shimmering. 5. Add onion, red pepper, and chili and spread into an even layer. Cook, without moving, until vegetables on the bottom are deeply browned and beginning to char in spots, about 6 minutes. Stir and repeat. Continue to cook until vegetables are fully softened and spottily charred, about another 4 minutes. 6. Add garlic and cook, stirring, until softened and fragrant, about 30 seconds. 7. Add 1 1/2 tablespoons paprika and 2 teaspoons cumin and cook, stirring, until fragrant, about 30 seconds. Immediately add tomatoes and stir to combine (see note). Reduce heat to a bare simmer and simmer for 10 minutes, then season to taste with salt and pepper and stir in half of cilantro or parsley. 8. Using a large spoon, make a well near the perimeter of the pan and break an egg directly into it. Spoon a little sauce over edges of egg white to partially submerge and contain it, leaving yolk exposed. Repeat with remaining 5 eggs, working around pan as you go. Season eggs with a little salt, cover, reduce heat to lowest setting, and cook until egg whites are barely set and yolks are still runny, 5 to 8 minutes. 9. Sprinkle with remaining cilantro or parsley, along with any of the optional toppings. Serve immediately with crusty bread. Learn more about your ad choices. Visit megaphone.fm/adchoices
Tom welcomes back David Brady to the show. David discusses the current state of the gold and silver markets. He believes that both metals are predicted to go lower in the short term due to thin markets, low capital requirements, and excessive shorting by bullion banks. Brady advises traders to stop playing in between major levels and instead wait for the bottom before buying low and selling high. He emphasizes the importance of reducing emotion in trading and making rational decisions based on sentiment, technicals, Elliott Waves, positioning, and the DXY. According to Brady, the bullion banks are manipulating the market, and he anticipates further short-term manipulation. Brady uses the FIPES process and data-based signals to predict market movements. He cautions against relying on forecasts and encourages traders to take "baby steps" to better understand short-term market shifts. While Brady believes that the short-term future of gold and silver is lower, he remains bullish on their long-term prospects. He expects the value of the U.S. Dollar (DXY) to increase, primarily driven by higher yields. He considers a variety of factors, including technical indicators, sentiment, and fundamentals, before making forecasts. David recommends looking at recent data for high-beta miners to avoid outlier values. He is particularly bullish on the year 2024 when the U.S. Dollar is expected to have a strong run before losing confidence. Lastly he, also stresses the importance of keeping wealth outside of the banking system. He suggests real tangible assets like land and, especially, gold and silver as the best options. He views these metals as an insurance policy that can protect against financial collapse and potentially generate wealth. Time Stamp References:0:00 - Introduction0:57 - Gold Market Outlook4:44 - Issues With Think Markets10:46 - Equities & Pivots15:50 - Timelines & Advisors21:05 - DXY & Bond Yields25:03 - High Beta Miners30:22 - Take On The Great Taking35:48 - Wrap Up Talking Points From This Episode David predicts a further downfall for gold beyond the $1,988 low seen in earlier months due to thin markets, low capital requirements, and excessive shorting by bullion banks. Investors should reduce emotion in traders and make rational decisions. Have physical gold and silver to protect a person's wealth from a potential financial collapse. Central banks buying up gold and silver globally is an indication of stability in the market. Substack: https://fipestreport.substack.com/Fund Website: https://4779Capital.comTwitter: https://twitter.com/globalprotraderSprott Money: https://www.sprottmoney.com/writers David Brady has managed money for banks and businesses for 25 years. Mr. Brady is a CFA charter holder and holds a bachelor's degree in Business Studies and Financial Markets from Dublin City University. He started as a foreign currency trader in USD/DEM and managed multi-billion dollar bond and foreign exchange portfolios for multinationals such as eBay and Salesforce. He has always been interested in financial markets, winning investment competitions at the age of 15. Scoring the highest grade for his graduate thesis, "Is the ERM (Exchange Rate Mechanism) Fatally Flawed," in 1993, and won foreign currency spot, forward, and bond trading competitions at 23. Suffice to say that financial markets have been his passion for much of his life. David is a native of Dublin, Ireland. He moved to the United States in 1998 and now lives in Ontario, Canada, since 2015, with his wife and four kids.
From pyramid schemes to phishing emails, marketing ploys are more sophisticated than ever. Listen in as George and Rachel discuss some of the oldest scams known to man, what they look and sound like today, and how to avoid the “snake oil' salesmen of 2023 (lookin' at you, TikTok influencers). In this episode: · Crazy “exclusive” deals that need more investigation before you buy · Why “too good to be true” really is (probably) too good to be true · The mocktail that tastes like “Christmas in a cup” Helpful Resources: · Start making memories. Go NOW and get Telestrations at Walmart or wherever you buy board games. · Booking a flight with Going is the best and simplest way to pay less and travel more. Sign up for free today at going.com/smartmoney. · Get your finances organized, make a plan, build your confidence, and kick money stress out of your life for good with the EveryDollar budgeting app. Go to www.everydollar.com/smartmoney to get started today. Use code SMARTMONEY to get a free two-week trial and $15 off your premium membership to EveryDollar. · Pre-order George's new book, Breaking Free From Broke, today! · Do you have a Guilty as Charged question for Rachel and George? Send a DM to @rachelcruze or @georgekamel on Instagram! Be sure to type “GUILTY?” at the top of your message so we don't miss it. · Learn more about your ad choices: https://www.megaphone.fm/adchoices · Ramsey Solutions Privacy Policy: https://www.ramseysolutions.com/company/policies/privacy-policy This Week's Happy Hour Special: Apple Butter Mocktail Find the original recipe here. Ingredients: · 1 ounce apple juice · 2 tablespoons of apple butter · Dash of non-alcoholic orange bitters · Juice of 1/2 lemon · Ginger beer · Coarse cinnamon sugar and simple syrup, for rimming · Thinly sliced apples and a cinnamon stick, to garnish Instructions: Pour some simple syrup on a plate and some coarse cinnamon sugar on another. Then, dip the rim of your cocktail glass into the syrup and then into the sugar, twisting to coat, before adding ice cubes to the glass. Combine the apple juice, apple butter, lemon juice and bitters in a cocktail shaker and give it a dry shake (in other words, a shake without ice). Shake vigorously until properly combined then strain the mixture into your prepared cocktail glass. Top up with ginger beer and garnish with a cinnamon stick and apple slice on the rim to serve.
Ross Bolen and Barrett Dudley digest season 2, episodes 4 and 5 of Foundation on Apple TV+ -- "Where the Stars Are Scattered Thinly" and "The Sighted and the Seen." Tune in later this week on Patreon.com/OystersClamsCockles for further discussion fueled by hotline calls from listeners! Grab some merch at BolenMedia.com/shop. Support our sponsors: Birddogs.com/DRAGON (code "DRAGON" for free hat with order) Subscribe on YouTube: YouTube.com/@OystersClamsCockles Presented by Bolen Media: BolenMedia.com
Doug Berman is the unofficial third brother of the admired comedy team and automotive soothsayer duo of Thomas Louis Magliozzi and Raymond Francis Magliozzi. They were more well-known as "Click and Clack, the Tappet Brothers." They were co-hosts of Car Talk, the NPR radio show, for 25 years. Thinly disguised as a weekly program about automobile repair, the program was more about the banter between the brothers and an endearing relationship with their call-in audience. The former mechanics diagnosed engine problems, but they also provided advice, notably about relationships. Comedy reigned. Ray Magliozzi (L) and Tom Magliozzi co-hosted Car Talk on NPR for 25 years. Image courtesy of cartalk.com. Behind the scenes, Berman has coordinated the show since its early days. A former production assistant and then new director for NPR and several affiliates, Berman took on the producer's role of the then-fledgling auto show as a volunteer. He's remained in charge since. The creator of the NPR show, "Wait, Wait, Don't Tell," Berman is our guest on this episode of The Weekly Driver Podcast. A guest at the recent Best of the Bay gathering of the Western Automotive Journalists (WAJ) in Santa Rosa, California, the long-time journalist spoke with co-host James Raia and guest co-host John Berg about the enduring enterprise that is Car Talk. Tom Magliozzi died in 2014 at age 77. We discuss with Berman the brothers' relationship and how the program has continued in syndication and most recently, the rebroadcast of the long series from the first episode in podcast format. Berman details his relationship with Tom Magliozzi and his current role editing www.cartalk.com as well as collaborating on the syndicated newspaper column the brothers wrote. Berman also runs the program's vehicle donation program, writes car reviews and is the impetus for the enterprise's continuing success. Car Talk show was honored with a Peabody Award in 1992, and the Magliozzis were both inducted into the National Radio Hall of Fame in 2014 and the Automotive Hall of Fame in 2018.
If you missed us at Red Rocks last week, get your Dan Soder and Big Jay fix with this season one revisit when I made them Wawa-Inspired Apple Fritters. Follow Benny Blanco: https://www.instagram.com/itsbennyblanco/ Follow Josh Weissman: https://www.instagram.com/joshuaweissman/ This episode is brought to you by Prize Picks. Get first deposit match up to $100 with promo code “Burning” at https://www.PrizePicks.com/BURNING. This episode is brought to you by Factor. Get 50% off with promo code "burning50" at https://www.FACTORMEALS.com/burning50. Here's what I tried to make: 1. SPICY CURRY PUFFED CHICKPEAS INGREDIENTS: Chickpeas Kosher Salt Vegetable Oil Smoked Paprika Ground Coriander Ground Cumin Ground Ginger Ground Tumeric Ground Cinnamon Ground Cardamom Cayenne Sugar Garlic Powder Onion Powder STEPS: Preheat oven to 350° Drain and rinse chickpeas. Place in a pot with water and kosher salt over high heat; boil for 10-12 min – until they are mushy, but don't lose their shape. Drain and transfer to a baking sheet Dry in preheated oven for 5 min Heat vegetable oil in dutch oven Whisk all seasonings in a bowl until combined In small batches, gently lower chickpeas into hot oil; fry for 1-2 min Drain on paper towels Season generously immediately 2. GRILLED PORK SECRETO PORK INGREDIENTS: Ground Coriander Ground Cumin Kosher Salt Garlic Powder Pork Secreto SALSA VERDE INGREDIENTS: Tomatillos; husked and cut lengthwise White Onion; cut in half Vegetable Oil Serrano Chilis Garlic Cloves Cilantro Zest and Juice of Lime CORN RELISH INGREDIENTS: Jalapeno Corn Kernels Chopped Cilantro Olive Oil Freshly Squeezed Lime Juice Kosher Salt STEPS: Preheat oven to broil Combine tomatillos and white onion; add vegetable oil and toss until fully coated. Place on a baking sheet lined with foil; put under the broiler for 5-6 min or until vegetables are charred and blistered. In a blender, combine tomatillos, onion, serrano chilis, garlic, cilantro, lime zest and juice; blend until smooth and season to taste with Kosher salt. Heat grill and generously oil the grates. Grill jalapeno until charred on all sides; wipe off char, slice in half, deseed, and dice. Combine diced jalapeno, corn kernels, cilantro, olive oil, and lime juice; stir until incorporated and season with salt to taste. In a small bowl, whisk together coriander, cumin, salt, and garlic powder. Pat pork dry with paper towel; season generously on all sides with spice mix. Place pork on hot grill for 2 min; rotate 45° to create hatch marks. Flip and repeat on the other side. Thinly slice pork and serve topped with a spoonful of salsa verde and a scoop of corn relish. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For TOUR DATES: http://www.bertbertbert.com For FULLY LOADED AT SEA: http://www.bertkreischercruise.com For FULLY LOADED FESTIVAL: https://fullyloadedfestival.com For MERCH: https://store.bertbertbert.com Follow Me! Twitter: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Text Me: https://my.community.com/bertkreischer
If you missed us at Red Rocks last week, get your Dan Soder and Big Jay fix with this season one revisit when I made them Wawa-Inspired Apple Fritters. Follow Benny Blanco: https://www.instagram.com/itsbennyblanco/ Follow Josh Weissman: https://www.instagram.com/joshuaweissman/ Here's what I tried to make: 1. SPICY CURRY PUFFED CHICKPEAS INGREDIENTS: Chickpeas Kosher Salt Vegetable Oil Smoked Paprika Ground Coriander Ground Cumin Ground Ginger Ground Tumeric Ground Cinnamon Ground Cardamom Cayenne Sugar Garlic Powder Onion Powder STEPS: Preheat oven to 350° Drain and rinse chickpeas. Place in a pot with water and kosher salt over high heat; boil for 10-12 min – until they are mushy, but don't lose their shape. Drain and transfer to a baking sheet Dry in preheated oven for 5 min Heat vegetable oil in dutch oven Whisk all seasonings in a bowl until combined In small batches, gently lower chickpeas into hot oil; fry for 1-2 min Drain on paper towels Season generously immediately 2. GRILLED PORK SECRETO PORK INGREDIENTS: Ground Coriander Ground Cumin Kosher Salt Garlic Powder Pork Secreto SALSA VERDE INGREDIENTS: Tomatillos; husked and cut lengthwise White Onion; cut in half Vegetable Oil Serrano Chilis Garlic Cloves Cilantro Zest and Juice of Lime CORN RELISH INGREDIENTS: Jalapeno Corn Kernels Chopped Cilantro Olive Oil Freshly Squeezed Lime Juice Kosher Salt STEPS: Preheat oven to broil Combine tomatillos and white onion; add vegetable oil and toss until fully coated. Place on a baking sheet lined with foil; put under the broiler for 5-6 min or until vegetables are charred and blistered. In a blender, combine tomatillos, onion, serrano chilis, garlic, cilantro, lime zest and juice; blend until smooth and season to taste with Kosher salt. Heat grill and generously oil the grates. Grill jalapeno until charred on all sides; wipe off char, slice in half, deseed, and dice. Combine diced jalapeno, corn kernels, cilantro, olive oil, and lime juice; stir until incorporated and season with salt to taste. In a small bowl, whisk together coriander, cumin, salt, and garlic powder. Pat pork dry with paper towel; season generously on all sides with spice mix. Place pork on hot grill for 2 min; rotate 45° to create hatch marks. Flip and repeat on the other side. Thinly slice pork and serve topped with a spoonful of salsa verde and a scoop of corn relish. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For TOUR DATES: http://www.bertbertbert.com For FULLY LOADED AT SEA: http://www.bertkreischercruise.com For FULLY LOADED FESTIVAL: https://fullyloadedfestival.com For MERCH: https://store.bertbertbert.com Follow Me! Twitter: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Text Me: https://my.community.com/bertkreischer Learn more about your ad choices. Visit megaphone.fm/adchoices
The Daily Shower Thoughts podcast is produced by Klassic Studios. [Promo] Check out the Daily Dad Jokes podcast here: https://dailydadjokespodcast.com/ [Promo] The Daily Facts Podcast. Get smarter in less than 10 minutes a day. Pod links here Daily Facts website. [Promo] The Daily Life Pro Tips Podcast. Improve your life in less than 10 minutes a day. Pod links here Daily Life Pro Tips website. [Promo] Check out the Get Happy Headlines podcast by my friends, Stella and Mickey. It's a podcast dedicated to bringing you family friendly uplifting stories from around the world. Give it a listen, I know you will like it. Pod links here Get Happy Headlines website. Shower thoughts are sourced from reddit.com/r/showerthoughts Shower Thought credits: PhoenixGrime, JonPM, Blazed0ut, Samcow15, dragonfly0924, X3rxyz, aardvark1231, itslikewoow, zajazajazajazajaz, Marmar79, No-Explanation2174, Meshd, hearsdemons, Hey_Im_Serge, Enchiladas99, wfezzari, Skyblacker, phish_tacos, Redditer51, , prlugo4162, Snaper_, shlett, tardisismine, schadenfreudender, stillboozin, Jeciew, aTreeThenMe, pufballcat Podcast links: Spotify: https://open.spotify.com/show/3ZNciemLzVXc60uwnTRx2e Apple Podcasts: https://podcasts.apple.com/us/podcast/daily-shower-thoughts/id1634359309 Stitcher: https://www.stitcher.com/podcast/daily-dad-jokes/daily-shower-thoughts iHeart: https://iheart.com/podcast/99340139/ Amazon Music: https://music.amazon.com/podcasts/a5a434e9-da18-46a7-a434-0437ec49e1d2/daily-shower-thoughts Website: https://cms.megaphone.fm/channel/dailyshowerthoughts Social media links Facebook: https://www.facebook.com/DailyShowerThoughtsPodcast/ Twitter: https://twitter.com/DailyShowerPod Instagram: https://www.instagram.com/DailyShowerThoughtsPodcast/ TikTok: https://www.tiktok.com/@dailyshowerthoughtspod Learn more about your ad choices. Visit megaphone.fm/adchoices
Welcome to The Nonlinear Library, where we use Text-to-Speech software to convert the best writing from the Rationalist and EA communities into audio. This is: "X distracts from Y" as a thinly-disguised fight over group status / politics, published by Steven Byrnes on September 25, 2023 on LessWrong. 1. Introduction There's a popular argument that says: It's bad to talk about whether future AI algorithms might cause human extinction, because that would be a distraction from the fact that current AI algorithms are right now causing or exacerbating societal problems (misinformation, deepfakes, political polarization, algorithmic bias, maybe job losses, etc.) For example, Melanie Mitchell makes this argument (link & my reply here), as does Blake Richards (link & my reply here), as does Daron Acemoglu (link & a reply by Scott Alexander here & here), and many more. In Section 2 I will argue that if we try to flesh out this argument in the most literal and straightforward way, it makes no sense, and is inconsistent with everything else these people are saying and doing. Then in Section 3 I'll propose an alternative elaboration that I think is a better fit. I'll close in Section 4 with two ideas for what we can do to make this problem better. (By "we", I mean "people like me who are very concerned about future AI extinction risk (x-risk)". That's my main intended audience for this piece, although everyone else is welcome to listen in too. If you're interested in why someone might believe that future AI poses an x-risk in the first place, you're in the wrong place - try here or here.) 2. Wrong way to flesh out this argument: This is about zero-sum attention, zero-sum advocacy, zero-sum budgeting, etc. If we take the "distraction" claim above at face value, maybe we could flesh it out as follows: Newspapers can only have so many front-page headlines per day. Lawmakers can only pass so many laws per year. Tweens can only watch so many dozens of TikTok videos per second. In general, there is a finite supply of attention, time, and money. Therefore, if more attention, time, and money is flowing to Cause A (= future AI x-risk), then that means there's less attention, time and money left over for any other Cause B (= immediate AI problems). I claim that this is not the type of claim that people are making. After all, if that's the logic, then the following would be equally sensible: "It's bad to talk about police incompetence, because it's a distraction from talking about police corruption." "It's bad to talk about health care reform, because it's a distraction from talking about climate change." Obviously, nobody makes those arguments. (Well, almost nobody - see next subsection.) Take the first one. I think it's common sense that concerns about police incompetence do not distract from concerns about police corruption. After all, why would they? It's not like newspapers have decided a priori that there will be one and only one headline per month about police problems, and therefore police incompetence and police corruption need to duke it out over that one slot. If anything, it's the opposite! If police incompetence headlines are getting clicks, we're likely to see more headlines on police corruption, not fewer. It's true that the total number of headlines is fixed, but it's perfectly possible for police-related articles to collectively increase, at the expense of articles about totally unrelated topics like Ozempic or real estate. By the same token, there is no good reason that concerns about future AI causing human extinction should be a distraction from concerns about current AI: At worst, they're two different topics, akin to the silly idea above that talking about health care reform is a problematic distraction from talking about climate change. At best, they are complementary, and thus akin to the even sillier idea above that talking about police corruption is a problematic distraction from talking about police incompetence. Suppor...
Join Dave and Wayne for genre television show news, a glimpse into what the hosts are currently watching, and commentary and analysis of the Apple TV+ series Foundation. This week on the SciFi TV Rewatch podcast we discuss how Bel Riose and Glawen navigate their changed relationship, and whether Queen Sareth and Rue are working in concert to manipulate Empire to do their bidding. In our What We're Watching segment, Wayne continues with the Star Wars series Ahsoka, and Dave returns to the Starz time travel series Outlander. In Listener Feedback, Fred from the Netherlands, Alan in England, and Alan in Minnesota join the discussion via audio feedback. Remember to join the genre television and film discussion on the SciFi TV Rewatch Facebook group for the latest genre television show news and podcast releases. Episode Grade: A-
En este episodio Constant, Polly y Hober tendrán un encuentro con Hari Seldon en la bóveda Tardis, En Trantor siguen las conspiraciones de los Cleones y Bel Riose indagará en Siwenna los avances de la Fundación de Terminus. Participan: Eusebio Arias, Jose "Nok" Contreras y Sergio Valencia Edita: Sergio Valencia Colaboración espacial de Xevi "Panda" Música de Brendon Moeller, Hawea, Curved Mirror y Spaceman de Babylon Zoo Escucha el episodio completo en la app de iVoox, o descubre todo el catálogo de iVoox Originals
Foundation: Season 2, Episode 4 "Where the Stars Are Scattered Thinly" Queen Sareth and Dawn share a moment as she tries to learn more about Day; Brothers Constant and Poly bring Hober Mallow to Terminus. Scorecard: 9.8/10 Feedback : blackgirlcouch@gmail.com (audio/written) Twitter: BlackGirl_Couch Tumblr: slowlandrogynousmiracle
Basil Barrington and DJ Keo are back. Today we review Foundation Season 2 Episode 4 (Where the Stars Are Scattered Thinly), An Apple Original.You can check out clips and full video episodes on YouTube at https://www.youtube.com/behindthegrooveFollow Basil Barrington:YouTube: https://www.youtube.com/crossfadrFacebook: https://www.facebook.com/crossfadrInstagram: https://www.instagram.com/crossfadrFollow DJ Keo:YouTube: https://www.youtube.com/c/DJKeoInstagram: https://www.instagram.com/djkeo_Minds: https://www.minds.com/DJKeo/
Post Show Recaps: LIVE TV & Movie Podcasts with Rob Cesternino
In this podcast, the hosts Grace Leeder (@hifromgrace), DM Filly (@dmfilly), and Austin (@AustinFSmith8) recap season 2 episode 4.
In this podcast, the hosts Grace Leeder (@hifromgrace), DM Filly (@dmfilly), and Austin (@AustinFSmith8) recap season 2 episode 4.
Hari Seldon's actions are increasingly suspicious. Psychohistory doesn't care about love. People are going on conflicting missions. We find out more about the Prime Radiant, but still don't understand what our solar system is doing here. And Jim and A.Ron are really hoping that Adam Savage is watching this show because he needs to make some of these props. Send feedback to foundation@baldmove.com. Hey there! Check out https://support.baldmove.com/ to find out how you can gain access to ALL of our premium content, as well as ad-free versions of the podcasts, for just $5 a month! Join the Club! Join the discussion: Email | Discord | Reddit | Forums Follow us: Twitch | YouTube | Twitter | Instagram | Facebook Leave Us A Review on Apple Podcasts Learn more about your ad choices. Visit megaphone.fm/adchoices
Recorded live, a chat with the authors of the brand-new Castle of Horror Anthology: Thinly Veiled: Saturday Mournings, which you can order here: https://amzn.to/3CMZspYThe popular THINLY VEILED collection from the Castle of Horror continues with this anthology of horror stories in the world of Saturday morning pop culture, from the Smurfs to Soul Train-- but every one of these brands is "thinly veiled."This time we feature stories from P. J. Hoover, Jeremiah Dylan Cook, Dennis K. Crosby, Alethea Kontis, Joy Preble, Steven Philip Jones, Heath W. Shelby, Tony Jones, Bryan Young, Scott Pearson, Will McDermott, and Katya de Becerra.See if you can recognize them all!This show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/4268760/advertisement
Disney's latest update to Genie+ isn't really big news, but it is a welcome enhancement that may signal more things to come. The good and the bad of this update for the Disney traveler, plus Rogers: The Musical top tips and more Disney travel news. Update to Disney Genie+ Service at Walt Disney WorldIn a first baby step towards making Disney Genie+ a little more flexible, you will now have the option to purchase Genie+ for a single-park option or a new multiple-parks option. With this addition prices may be lower at some parks compared to others. Nothing else has changed. What we're all really waiting for is the ability to be able to make Genie+ reservations before the day of your visit. So while this is a welcome change, it is nothing more than a baby step with the hopes of truly bigger news still to come.--How to Increase Your Odds of Seeing ‘Rogers: The Musical' at Disney California Adventure ParkRogers: The Musical kicks off this week at Disney California Adventure Park and runs until August 31. With that in mind, here is the most important news you need to know as a Disney traveler.Joining the free virtual queue on the Disneyland app is recommendedRogers: The Musical will have several shows daily, Tuesday through Saturday most weeks during its limited-time run. You can gain access to the viewing areas for the show through a virtual queue system available only through the Disneyland app.Each performance day, distribution for the complimentary virtual queue will start at 10:30 a.m. PT for the first two shows of the day and it will reopen at 2:00 p.m. PT for the remaining shows each day.The virtual queue isn't mandatory, but it's highly recommended. If the virtual queue is full, you can check in at the Hyperion Theater before Rogers: The Musical begins to check for any walk-up viewing options.Dining Package for Rogers: The MusicalInstead of going the virtual queue route, you can try to buy a “Rogers: The Musical” Premium Viewing Experience package for $29 per person from the Studio Catering Co. Truck in Hollywood Land. We say try because quantities are limited per performance. The package includes a “Rogers: The Musical” popcorn bucket with kettle corn and choice of bottled beverage, plus access to lounge seating before the show, priority choice of seating in the theater, a souvenir lanyard and access to a unique photo opportunity. --Updates on San Fransokyo Square at Disney California Adventure ParkStarting in mid-July, you'll be able to try some new San Fransokyo food at Lucky Fortune Cookery and the Port of San Fransokyo Cervecería. More dining options and new shopping will open through mid-August.Here's more about what you'll be able to see and do in San Fransokyo Square.· Interact with Hiro and Baymax, who will say hello outside the Hamada Bot Shop. · Near the Hamada Bot Shop will be the San Fransokyo Maker's Market, a store stocked with apparel, homewares and more featuring Baymax and friends. Be sure to look up to the rafters overhead to find the local battlebot champion, Hiro's Megabot.· Across the way, a vending machine will dispense collectible golden medallions featuring Baymax and other images from San Fransokyo.A look at some of the new San Fransokyo dining options:Aunt Cass Café, the second bakery café operated by Hiro's loving aunt, will serve soups in freshly-baked Boudin sourdough bread bowls and other Japanese-inspired cuisine. Watch for the mural of Aunt Cass' lucky pet cat, Mochi on the storefront.An old fishing net tannery across from the café is being converted to Rita's Turbine Blenders, a giant drink dispenser offering margaritas and cold drinks. The refreshment stand is owned and named after the repair tech who maintains the floating wind turbine (a giant koi fish) that sits atop the structure.In addition to these locations, there will be new menu items at Cocina Cucamonga and Ghirardelli Soda Fountain and Chocolate Shop as well. --Foodie Guide to Flavors of Florida at Disney SpringsFlavors of Florida take place in Disney Springs from July 1 to August 13 at over 30 locations.Here is the complete menu guide to Flavors of Florida 2023 at Walt Disney World, including our top picks.Amorette's Patisserie Orange Cream Puff: Choux pastry with orange craquelin filled with orange curd and honey orange gel (New) Orange Bird Dome Cake: Layers of Grand Marnier-soaked vanilla chiffon cake, mandarin pâte de fruit, mandarin orange cream, and white chocolate crispy pearls (Available for pre-orders and cake decorating experience) (New) Strawberry Spritzer: French 75 with strawberry purée in a Flavors of Florida CORKCICLE (New) The BOATHOUSEPan Roasted Golden Tilefish: Citrus escabeche, coconut ginger rice, and cilantro aïoli (New) Chef Art Smith's Homecomin' Key West Shrimp Cocktail: Seasoned shrimp tossed with a mix of avocado, mango, cucumber, and a house-made cocktail sauce accompanied by homemade buttermilk crackers (New) Florida Crush Cocktail: Florida oranges and strawberries muddled with Tito's Handmade Vodka, then topped with a splash of freshly-squeezed orange juice and agave syrup (New) Chicken Guy!Sunshine Shake: A blend of hand-spun vanilla soft-serve and fresh Florida orange juice garnished with a crown of fresh whipped creamCity Works Eatery & Pour HouseSeared Grouper: Pan-seared grouper melds with citrus chipotle rice, Cuban spiced black bean puree, smoked watermelon pico de gallo, chili oil, and micro cilantro (New) Coca-Cola Store Rooftop Beverage BarOrange Cream Float: Mix of Coca-Cola, vanilla ice cream and an orange cream bar presented in a novelty cup you can take home for a memorable treat (New) > Amelia's Pick D-Luxe Burger Lime Garage Burger: Deluxe patty topped with pepper jack cheese, pork belly, and fried green tomato served with an avocado, lime, and jalapeño spread Orange Bird Milkshake: Vanilla gelato and orange topped with sprinkles Dockside MargaritasFrozen Orange Daiquiri: Siesta Key Silver rum, Cointreau liqueur, orange juice, and vanilla ice cream garnished with an orange wedge (New) The EdisonSunny Disposition: Florida cane vodka from St. Augustine, Florida orange liqueur, Lillet Blanc, fruity fraise de bois, and local fruits including navel oranges, Minneola tangelos, Plant City strawberries, and Indian River grapefruit (New) > Mike's Pick Enzo's Hideaway & Maria & Enzo's Key West Pink Shrimp Risotto: Fine Italian vialone nano rice, Key West pink shrimp, guanciale, sweet corn, herbs, and pecorino Romano (New) Creamsicle Coppa: Vanilla gelato, made in-house, paired with orange sorbet, whipped cream and white chocolate crunchy pearls, recreating a classic childhood favorite dessert (New) Everglazed Donuts & Cold Brew Citrus Dream Donut: Orange-glazed confection with white buttercream, citrus-flavored icing, an orange-flavored candy, and fresh mint Orange Lemonade with Sweet Cold Foam: Blend of lemonade and orange juice cold foam Frontera Cocina Orange Shrimp Cocktail: Assortment of Florida pink shrimp, hibiscus-citrus avocado salsa, jicama, cucumber, red onions, cilantro, and lime served with tortilla chips Agave Maria: Tromba Tequila Blanco, Ilegal Mezcal Joven, clarified lemon juice, and orange liqueur (New) The Ganachery Honey Lavender Square: Ganache square flavored with honey and lavender and covered in dark chocolate (New) Key Lime Pop: White chocolate with key lime juice and fresh lime zest covered with dark chocolate Gideon's Bakehouse Key Lime Chocolate Chip Cookie: Vanilla bean cookie dough infused with Florida Key lime juice and blanketed with premium chocolate chips and special Key lime pie crumbs (New) Orange Mocha Nitro Cold Brew: Dessert coffee made with locally roasted beans, maple syrup, rich dark chocolate, and delicious Florida oranges (New) House of Blues Restaurant & Bar Florida Sunshine Mango Lager: New seasonal lager on draft from the Winter Garden-based brewery Crooked Can (New) Local Florida Mahi Tacos: Tacos served on a flour tortilla, filled with pickled onion and coleslaw, and topped with cilantro crema and fresh cilantro (New) Jaleo by José Andrés Ensalada de Sandía y Tomate: Salad made with compressed Florida watermelon, heirloom tomatoes, PX reduction, goat cheese, pistachios, and sherry dressing (New) Vieras crudas a los cítricos: Thinly sliced scallops dressed with Florida citrus dressing (New) Gambas Gabardina: Beer-battered Florida Atlantic white shrimp with caper mayonnaise (New) Pato con Melocotónes y Naranjas: Seared duck breast with sweet peaches and a Valencia orange glaze (New) Jamón Serrano con Melón: 24-month cured serrano ham with summer melon and sherry dressing (New) Jock Lindsey's Hangar Bar Florida Shrimp Tacos: Florida jerk marinated gulf shrimp, watermelon, avocado, pico de gallo, and jalapeño served on a corn tortilla with a lime Jock's Citrus Old Fashioned: A classic cocktail with a Florida summer twist Florida Mule: Florida Cane “Orlando Orange” Vodka, ginger beer, orange juice, and simple syrup Joffrey's Coffee & Tea CompanyBuzzin' Honey Latte: A buzzing combo of espresso, milk, honey, and vanilla syrup topped with cold foam and a special character (New) Morimoto Asia Cedar Key Clams “Chow Fun”: Cantonese dish with fresh Cedar Key clams, flat rice noodles, garlic chives, and Chinese black bean sauce (New) “Banh Gan” Orange Blossom Crème Caramel: Vietnamese crème caramel reimagined with orange segments, sweet cream, and candied zest (New) > Amelia's Pick Orenji Dreamsicle: Cocktail that blends the flavors of Florida and Japan, made with Absolut Vanilia and citrus-infused Haku vodka, Cointreau, orange juice, orgeat, and Calpico (New) PaddlefishKey Lime Pie: Graham cracker crust and torched meringuePizza PontePizza Diavola: Salame Calabrese and chili with local Orlando petal honey (New) > Mike's PickThe Polite PigKey West Pink Shrimp Ceviche: Shrimp, smoked melon, shishito peppers, and local tomato vinaigrette with a drizzle of hot honey (New) Raglan Road Irish Pub and Restaurant Sunshine State of Mind: Sweet orange pudding with whipped cream and an orange butterscotch sauce (New) The Florida Split: Florida P1 Vodka, Florida local J.F. Haden's Mango Liqueur, vanilla ice cream, and orange and mango juice (New) Rainforest Cafe Malibu Combo: Jerk seasoned mahi mahi topped with red onion and pineapple salsa served alongside Caribbean coconut shrimp with a coconut rum sauce and Caribbean rice (New) Sailfish Brewing Sunrise City IPA: West coast-style IPA brewed with Columbus, Amarillo, and Mosaic hops, featuring a smooth finish and notes of bitter citrus (New) Salt & StrawExquisito Guanabana Stracciatella: Tropical guanabana sherbet swirled with ribbons of dark chocolate Stracciatella with a floral undertone (New) The Spice and Tea ExchangeFlorida Sunshine Tea: Blend of floral and citrus flavors (New) (Available hot or iced) Splitsville Dining Room Grilled Key West Pink Shrimp Salad with Strawberry Vinaigrette: Spring mix greens, strawberries, oranges, cucumbers, tomato, parsley, red onions, and feta cheese tossed in strawberry vinaigrette Key Lime Pie Martini: Florida's dessert in a glass rimmed with graham cracker crumbs (New) STK Orlando Cuban Sandwich: Pulled pork, ham, and cheese with pickles and mustard (New) Conch Fritters: Conch fritters with a spicy remoulade sauce and lime wedges (New) Key Lime Bar topped with meringue, lime zest, and toasted coconut (New) Sunshine ChurrosOrange County Creamsicle: Churro rolled in orange sugar topped with cream cheese frosting and a sprinkle of orange and white toppings (New) > Amelia's Pick Swirls on the WaterOrange Bird Sundae: DOLE Whip Orange in a vanilla waffle bowl with whipped cream, green sprinkles, and an Orange Bird chocolate decoration (New) Terralina Crafted ItalianAlmare Spritz (New) Classico: Classic Italian spritz flavors of bitter orange, rhubarb, and subtle herbal notes Hugo: Refreshing and bright with elderflower, lemon, and mint Rosa: Notes of grapefruit, bitter herbs, and flowers T-REX Blackened Tuna: Tuna seared rare served over cilantro-lime rice with a side of mango, avocado, and heirloom cherry tomato salad (New) Oyster City Mangrove Pale Ale: Classic pale ale with a malty body and mild hops fermented in mangos for a tropical, fruit-forward flavor Vivoli il Gelato Strawberry Shortcake Bombolato: Cake batter gelato, strawberry sauce, and fresh strawberries inside a warm Italian doughnut (New) Orange Blossom Honey Cannoli: Creamy blend of ricotta and orange blossom honey served in a crispy Italian pastry shell (New) > Mike's Pick Wine Bar George— A Restaurant & Bar Dicuru Burrata: Dicuru burrata paired with tomatoes from The Villages Grown, Belle Glade corn, and Olde Hearth sourdough bread featuring ingredients sourced from Florida (New) Frozen Old Fashioned: Frozen old fashioned made with DOLE Whip Orange and George Dickel 8-Year-Old Tennessee Whiskey YeSake Florida Fresh Poke Bowl: Fluffy rice, grilled chicken, crisp lettuce, carrots, cucumber, avocado, mandarin oranges, and tempura crunch topped with a savory roasted sesame sauce (New) Florida Sunset: A tropical blend of Ozeki Sake, Nigori Sake, Monin Banana, and peach syrups and DOLE Pineapple Juice (New) Outdoor Bars Throughout Disney Springs Blood Orange Gin and Tonic: St. Augustine Gin, Tippler's Orange, blood orange, and tonic water garnished with an orange wedge Key Lime Margarita: Patrón Silver tequila, Grand Marnier liqueur, Key lime juice, and vanilla garnished with a half graham cracker rim (New) Thank You for Listening to the Disney Travel PodcastThank you very much for listening to this episode, Amelia and I hope that you enjoyed it. If you did, we would be very grateful if you could rate, review and subscribe to the show on Apple Podcasts/iTunes (or on whichever app you choose to listen). A brief review about what you liked most about an episode truly helps to keep the show going by exposing it to new listeners. We look forward to continue producing new episodes each week.Sharing the podcast with your friends and on social media is also extremely helpful and very much appreciated.Contact 1923 Main StreetThank you for listening to the Disney Travel News Podcast at 1923MainStreet.com. As always, we love to get feedback and questions from our listeners and to hear your suggestions and ideas for future episodes.Please be sure to follow along on Twitter, Instagram, Pinterest and Facebook.Thank you for listening and have a magical day!Mike Belobradic and Amelia Belobradic--Media provided by Jamendo
Justin discusses the incredibly thin physical uranium market, Kazakhstan/Russia complications, China's continued nuclear growth, and the uranium equities market.
Felix and Matt fill in for Austin and Colin and take you on a wild ride around college football. Thinly sliced onions or burgers? Wine, beer, or lunchboxes? Plus they discuss players who are either too high or low in startup ADP.Support this podcast at — https://redcircle.com/campus-2-canton/donations
Imgur AlbumSpecial Ingredients - Coarse Grind CornmealHow to Cook Everything by Mark BittmanRecipe-4-6 short rib portions3 yellow onionsSmall, red potatoes2-3 cups of beef stockFresh, flat leaf parsley3-4 heads of garlic4 tablespoons dijon mustard2 tablespoons grated horseradish2 tablespoons olive oilSalt and Pepper to tasteStart by browning your short ribs in the olive oil in a heavy-bottom pot, pan, or dutch oven. Spend about 20 minutes developing a nice crust over all surface areas. Remove the browned beef from the pot and set aside.Thinly slice your onions and add them to the pot. Bring the heat up to medium high and cook the onions until golden brown, about 20 minutes. Return the beef to the pot atop the onions. Add the beef stock so that the liquid comes halfway up the sides of the beef. Bring this to a simmer, cover, and simmer on the stovetop for 3 hours.At this point, start the polenta (recipe below)Quarter your potatoes, and remove the cloves of garlic from their papers. Add these to the pot and simmer for an additional 1-1.5 hours. When the polenta is finished, plate portions of it and allow to cool at room temperature. Remove the short ribs and potatoes from the sauce and set aside. Gently stir in the dijon mustard and horseradish until it is fully incorporated into the sauce. Rest a portion of short rib atop the polenta. Gently set in potatoes on either side of the meat, and spoon approximately a half cup of the mustard sauce over the meat. Coarsely chop the parsley and garnish the plate generously. Polenta recipe-1 cup of coarse-ground cornmeal4 cups of water.75 cups beef stock1.5 tablespoons butter/ghee1 teaspoon saltCombine the water, salt, and cornmeal in a pan. Bring this to a simmer and stir vigorously to combine to a normalized consistency. Barely simmer for an hour, until the cornmeal is fully hydrated with a supple, soft texture. Add the beef stock and stir to incorporate. Once a smooth, soft consistency is achieved, stir the butter/ghee into the warm gruel.
Pickled red onions are a tasty and easy-to-make garnish. Made with simple ingredients, you can likely make this using things you have at home in your pantry. Pickled red onions are good for digestion, increase nutrient assimilation, and according to the Indian system of Ayurveda, they fulfill our body's need for the sour taste in each meal. Add them as a topping to eggs, sandwiches, salads, and more! Ingredients: - One Red Onion - 3/4 cup Apple Cider Vinegar - 1/4 cup Water - 1 tsp Salt -2 tbsp Sugar - 1 tsp Peppercorns Directions: 1. Mix 3/4 cup apple cider vinegar and 1/4 water in a small saucepan over low heat. 2. Add 2 tbsp sugar and 1 tsp salt to the saucepan and stir until dissolved. 3. Thinly slice one red onion and add onion pieces to a glass jar. An old jelly jar works well. You can stuff them in if you need to! 4. Pour the contents of the saucepan into the onion jar and add 1 tsp of whole peppercorns. 5. Cap and let sit for 30 minutes and they are ready! Keep in the fridge for 2-3 weeks (if they last that long!)
This week Amanda and Victoria read a book that managed to break Victoria, Richard Bach's Jonathan Livingston Seagull. --- Support this podcast: https://anchor.fm/unfortunately-required/support
Comedians Tim Dillon & Whitney Cummings try to guess which caviar is more expensive, I make homemade potato chips, and Dijon baked salmon. Follow Tim Instagram: https://www.instagram.com/timjdillon Twitter: https://twitter.com/TimJDillon Follow Whitney Instagram: https://www.instagram.com/whitneycummings Twitter: https://twitter.com/WhitneyCummings Get Season 1 of Something's Burning, brand new merch, and the full UNCUT version at https://bertyboyproductions.com/somethings-burning HOME MADE POTATO CHIPS INGREDIENTS Russet potatoes Cooking Spray Salt Pepper Others seasoning to taste Steps Coat tray with cooking spray Thinly slice potatoes with a mandolin Lay flat, not overlapping, on tray Season to taste Air fry at 360° for 15 min. DIJON BAKED SALMON INGREDIENTS Salmon filets Mayo Dijon mustard Lemon zest Dill Steps Combine mayo, mustard, zest, and dill in bowl; mix until incorporated Spread thin layer of mixture on top of salmon filets Bake at 375° for 18-20 min. This episode is brought to you by Solo Stove. Get an extra $10 off when you use the code “BURNING” at http://www.solostove.com This episode is also brought to you by Ship Station. Get a 60-day free trial at http://www.shipstation.com/burning Thanks to ShipStation for sponsoring the show! This episode is also brought to you by Made In Cookware. Go to http://www.madeincookware.com/burning to get 15% off full priced items. For all TOUR DATE & MERCH click HERE: http://www.bertbertbert.com Twitter: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer Youtube: http://www.Youtube.com/user/Akreischer
We are ever-so-lucky to have the delightful and irrepressible Crescent Dragonwagon back with us to talk about another of her wonderful books out in a new edition. This time it's Dairy Hollow House Soup & Bread, a Country Inn Cookbook. Raghavan Iyer says, “Soup and bread in her capable hands create all the right magic for the body and soul,” and that her “recipes sing with flavor.” Below Crescent shares one of her readers' favorites (as mentioned in this episode), just in time for autumn For nearly two decades, Dairy Hollow House—an inn and restaurant tucked into the Ozark Mountain resort town of Eureka Springs, Arkansas—welcomed guests from all over the world. The inn offered sparkling fresh, innovative “nouveau'zarks” cuisine, contemporary interpretations of local traditional cooking. Although now closed, you can still enjoy the satisfying dishes in the 30th anniversary edition of Crescent's magical book. Greek Lentil and Spinach Soup with Lemon Makes 4-6 servings Serve this with couscous salad, a plate of sliced feta and olives, some baba ghanoush with whole-wheat pita, and fresh pineapple and Medjool dates for dessert. 1 lb brown or large green lentils, rinsed and picked over 10 cups vegetable broth or water 1 jalapeño pepper, stemmed, seeded and chopped 2 tsp whole coriander seeds 1½ tsp cumin seeds 2½ tsp dried oregano 2 bay leaves 2 medium Yukon gold, russet or red potatoes (1¼ lbs), scrubbed, cut into ½-inch dice 10 oz baby spinach, chopped 1 small butternut squash (1 lb), peeled, seeded, cut into ½-inch dice (about 3 cups) 2 Tbsp olive oil 1 large onion, chopped 2 ribs celery, with leaves, sliced 3 large garlic cloves, finely chopped 2 tsp kosher salt, or more to taste ½ tsp freshly ground black pepper, or more to taste 1/3 cup fresh lemon juice 2 lemons Directions: In a large soup pot over medium-high heat, combine the lentils, stock or water, jalapeño, coriander, cumin, oregano, and bay leaves. Bring to a boil, then reduce the heat to low. Simmer, partially covered, about 30 minutes, until the lentils are tender. Add the potatoes, spinach and butternut squash, re-cover and cook another 15 to 20 minutes, until the potatoes and squash are tender. Meanwhile, in a large skillet over medium heat, heat the olive oil until shimmering. Add the onion, and cook, stirring, until it starts to soften, 3 to 4 minutes. Add the celery and garlic and cook, stirring often, until they soften, 3 minutes. Add the mixture to the soup, deglazing the skillet with a little soup liquid and adding the deglaze contents back to the soup pot. Add the salt and pepper, taste, and add more if needed. Pick out and discard the bay leaves. Thinly slice one of the lemons and cut the other into wedges. Just before serving, stir the lemon juice into the soup. Serve the soup hot, with a lemon slice floating atop each bowl. Pass lemon wedges at the table. CRESCENT'S LINKS: Website: https://dragonwagon.com Book: https://www.amazon.com/Dairy-Hollow-House-Soup-Bread/dp/1682261840/ref=sr_1_1 Facebook: https://www.facebook.com/crescent.dragonwagon Twitter: https://twitter.com/cdragonwagon Instagram: https://www.instagram.com/cdragonwagon/ LinkedIn: https://www.linkedin.com/in/crescent-dragonwagon-0565b47/ Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women. SHOW LINKS: Website: https://womenbeyond.podbean.com Join our Facebook group: https://www.facebook.com/groups/WomenBeyond/ Follow our Facebook page: https://www.facebook.com/WomenBeyond/ Instagram: https://www.instagram.com/womenbeyondacertainage/ Episode archive: https://womenbeyond.podbean.com Email us: WomenBeyond@icloud.com Denise Vivaldo is the host of WBACA. Her info lives here: https://denisevivaldogroup.com/ More of Denise's info is here: https://denisevivaldo.com Cindie Flannigan is the producer WBACA. Her info lives here: https://linktr.ee/cindieflannigan Denise and Cindie's books: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA%3Fref=dbs_a_mng_rwt_scns_share
In 2014 the Broaddus family bought their dream home in Westfield, New Jersey. All the preparations were made to begin some serious renovation work before they moved in when an anonymous letter arrived from someone who referred to themselves as 'The Watcher'. Thinly veiled threats were made to the family's children and this person professed to be part of a long line of people watching the house, generation after generation. Who were they and what was their motivation?
JOIN THE AUTHORS FOR A DISCUSSION OF THINLY VEILED 80S HORRORCastle Bridge Media is proud to announce your summer escape into the past-- Castle of Horror Anthology Volume 5: Thinly Veiled : the 80s (https://amzn.to/3ONQEED), a collection of horror stories each patterned after famous TV movies and TV, July 12 in paperback and Kindle.The popular THINLY VEILED collection from the Castle of Horror continues with this anthology of horror stories in the world of 80s pop culture-- from movies like ROBOCOP and THE KEEP to shows like THE FACTS OF LIFE and MORK AND MINDY-- but every one of these brands is "thinly veiled." See if you can recognize them all!Find the book here: (https://amzn.to/3ONQEED)Featuring stories from In Churl Yo, Jason Henderson, Dennis Crosby, Jeremiah Cook, Alethea Kontis,Charles Rutledge, Rob Nisbet, Katya de Becerra, Henry Herz, Heath Shelby,Jim Towns, Will McDermott, Bryan Young, and John Pritchard.Release information:Castle of Horror Anthology Volume 5: Thinly Veiled: the 80sJuly 12, 2022Castle Bridge MediaPaperback and KindleReviewers/for further information:Castle Bridge Mediahttp://castlebridgemedia.com/jason.henderson@castlebridgemedia.com
- Is Orlando Brown Jr. threatening to sit out? - The Alex Standard - Deleting texts - Nick's Notable Notes
Listen and follow along as Ali Slagle cooks her way through The Godmother Egg Salad - an homage to a favorite Italian sub of the Bay Cities Deli in Santa Monica, California. It's perfect on toast, with boiled potatoes, or over a heap of shredded iceberg lettuce or radicchio. Use this recipe as is, or as a jumping off point to make it your ownIf you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.RecipeServes 410 large eggs1/4 small red onion3 tablespoons red wine vinegar, divided1 1/2 tablespoons dried oreganokosher saltfreshly ground black pepper4 to 8 pickled peppers (peperoncini, peppadews), plus brine4 ounces cured Italian meat (salami, mortadella, ham), cut into 1/2 inch pieces1/4 cup extra-virgin olive oil1 teaspoon Dijon mustardBring a medium saucepan of water to a boil. Add the eggs and boil for 9 minutes. Transfer to an ice bath to cool.Meanwhile, coarsely chop the red onion. Transfer to a medium bowl. Add the dried oregano and red wine vinegar, season with salt and pepper, and stir to combine. Thinly slice the pickled peppers, depending on heat tolerance.Peel the eggs, then rip them into 8 to 10 pieces each and drop them into the bowl. Season with salt and pepper. Add the olive oil, remaining red wine vinegar, 1 tablespoon pickled pepper brine, and Dijon mustard. Stir vigorously until the yolks start to emulsify with the dressing (egg yolk + oil = mayo!). Stir in the sliced peppers and meat. Season to taste with salt and pepper.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
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