Podcasts about thousand island

When's the last time you made a burger at home that was better than takeout?Whether you're craving a juicy smash burger, need a foolproof turkey patty, or want a plant-based option that actually tastes good, it's easy to fall into the trap of thinking great burgers only come from restaurants. But burger night at home can be quick, easy, and way more customizable than you might think — especially when you've got pro tips from two former personal chefs.By the end of this episode you'll:Master the art of deeply savory, crisp edged burgers, from the of smash burgers to the secret to juicy turkey patties. No grill required!Discover unexpected flavor upgrades—like mustard-brushed patties, kimchi toppings, and a 5-star recipe for an entirely vegan optionLearn how to build a low-stress, high-impact burger bar with topping must-haves and sides that make even a weeknight dinner feel like a party (without the stress).Press play for your next easy, healthy dinner that is stacked, sauced, and sizzling with flavor! ***This episode is sponsored by Spicytude: premium Indian spice kits and flavorful recipes!Spicytude makes Indian cooking easy with all-in-one spice kits. They source and blend the finest spices in perfect proportions, providing you with recipe cards and video instructions to guide you through the cooking process. Say goodbye to half-used spice jars turning to dust at the back of your pantry, and say hello to the era of precise and flavorful culinary experiences! ***Links:Homemade smash burger by Kenji Lopez Alt for Serious EatsBacon and kimchi burgers by Wesley Genovart from Food & WineA classic turkey burger recipe; add finely diced peppers, or shredded zucchini, chipotle pepper, sliced scallions, or herbs to modify it to your liking. Worcesteshire is a great addition too.Sonya's turkey kotleti (small turkey patties) Mark Bittman's salmon burger from NYT Cooking made with fresh salmon (unlocked)Ina Garten's salmon cakes made with leftover salmonHomemade tartar sauce and Kenji's shake shack sauce from Serious EatsDouble Drive-Thru veggie burgers by Chloe Cascarelli for Food & Wine, with Thousand Island sauce made with tofu

Homemade Thousand Island dressing is great for a nice salad but it's also amazing as the “secret sauce” on your burger. Recipe: Classic-ish Thousand Island Dressing from COOKtheSTORY.Here are the links to some of the items I talked about in this episode: #adMixing BowlMeasuring CupsMeasuring SpoonsAirtight ContainerThe All New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the PodcastJoin the ROTD Facebook GroupBlog and Newsletter: CookTheStory.comWebsite: TheCookful.comCourses: Free Mini Cooking CoursesGuide: Free Rotation Ready Meal Planning GuideHave a great day! -Christine xo

Episode 96: Guns, Rosewood, and Game-Changing AnnouncementsReuben Wars – The crew dives deep into the art of sandwich-making, debating the perfect Reuben. From marble rye to Swiss cheese and the great Thousand Island vs. spicy mustard showdown, no detail is left untouched.Colton Goes Full-Time – An unexpected job shake-up pushes Colton back into running Colt Crit full-time. He breaks down the challenges, the opportunities, and what's next for his woodworking business.The Power of Routers – A look at how routers revolutionized woodworking, from their massive early versions to modern CNC precision. Are they the most versatile tool in the shop? The debate is on.Dessert Detour – Cheesecake, wedding pie, and why some people can't be trusted around a full dessert. A conversation that starts with woodworking takes an unexpected but delicious turn.Pricing and Business Strategy – How to set prices that reflect your work's value, the pros and cons of selling on Etsy, and why too many makers undercharge for their craft.Follow, rate, and share if you're into woodworking, small business, and good food with a side of chaos.

Alice survived her surgery! That's really all you need to know. And my, what a great reason to listen.Squishy disc, be gone!Other discussion topics may include:- The fine line between good bedside manner and accidental- How much hospital Pepsi is societally acceptable post surgery?- Becoming a backup singer for hospital equipment- Dolly Parton making us all wait- Mickey Mouse as a hospital roommate

When “lesbian disaster” Marlowe Wexler's date goes “up in flames”, she's sent to work at Morning House, a mysterious house in the Thousand Island area with a dark pass.

This creamy condiment adds a pop of color and flavor to salads and sandwiches alike – but its origin story isn't so magnanimous. Anney and Lauren dip into the many competing histories and recipes for Thousand Island dressing.See omnystudio.com/listener for privacy information.

Jason welcomes Jason for a jaw about Thousand Island pirates, comfort reading, defacing books, fireworks for Hitler, getting your ego out of the way of the writing, & a naked onion in the park with Pierre Berton. Music, as always, by DJ Warm Farm Milk Max in Tokyo. Thanks to Wayne Emde for the artwork, Joe Emde for help with the intro, & Sasha Emde for help with the outro. Join the early sh*t chat at https://www.facebook.com/WRTESpodcast, on Instagram @writersreadtheirearlyshit, & on Bluesky at wrtes@bsky.social. Most of all: thank you, wherever & whoever & however you are, for listening. Also: check out the cool stuff available from Ex Libris Anonymous (not a sponsor, just a purveyor of wicked rad notebooks): https://www.bookjournals.com/homeSupport the show

The other day, I saw a Panera Bread commercial that took me down memory lane. The ad mentioned a new sandwich that featured a Green Goddess spread. It took me back to the days of a salad dressing from Seven Seas called Green Goddess. We didn't have it often; like most homes, you found Italian, French, Ranch, and Thousand Island dressings in our refrigerator. But now and then, my mother would buy a bottle of Green Goddess. It had a distinct color and flavor and seemed to disappear from store shelves back in the 1980s. It sounds like it's time for a comeback... Click Here To Subscribe Apple PodcastsSpotifyAmazon MusicGoogle PodcastsTuneIniHeartRadioPandoraDeezerBlubrryBullhornCastBoxCastrofyyd.deGaanaiVooxListen NotesmyTuner RadioOvercastOwlTailPlayer.fmPocketCastsPodbayPodbeanPodcast AddictPodcast IndexPodcast RepublicPodchaserPodfanPodtailRadio PublicRadio.comReason.fmRSSRadioVurblWe.foYandex jQuery(document).ready(function($) { 'use strict'; $('#podcast-subscribe-button-13292 .podcast-subscribe-button.modal-656098dc7b0ae').on("click", function() { $("#secondline-psb-subs-modal.modal-656098dc7b0ae.modal.secondline-modal-656098dc7b0ae").modal({ fadeDuration: 250, closeText: '', }); return false; }); });

We're joined today by Farley Elliott. One of Los Angeles' preeminent voices in food media, Farley's been bringing us mouth-watering stories for more than a decade via the likes of LAist, LA Weekly and, more recently, in his capacity as Senior Editor of Eater LA. Farley recently announced that he'd be leaving Eater for a new adventure as the So Cal Bureau Chief of SF Gate, where he's already gotten off to a fast start, covering interesting topics ranging from In N Out Burger's reclusive founder to the LA dude who went viral for ordering a scooped, gluten-free bagel at a New York City bagel shop. Farley tells us the story of how we went from eating poutine and Thousand Island dressing on his family's dairy farm in upstate New York, to traversing the South Land for the tastiest bites and stories our region has to offer. It's a conversation full of delicious anecdotes, lessons learned and thoughtful reflections on what it means to report on food and restaurants in a city like Los Angeles, and what he hopes to accomplish in his new role with SF Gate. And oh yeah, there's even a bit about  a viral video featuring tiny hamsters eating tiny burritos. Don't say I never gave you anything, dear listener.  Helpful links: Farley's page at SF Gate https://www.sfgate.com/author/farley-elliott/ Farley on Instagram https://www.instagram.com/overoverunder/?hl=en Farley's book on street food https://www.amazon.com/Los-Angeles-Street-Food-Tamaleros/dp/1626199914 Tiny hamsters eating tiny burritos https://www.youtube.com/watch?v=JOCtdw9FG-s --- Send in a voice message: https://podcasters.spotify.com/pod/show/thelafoodpodcast/message Support this podcast: https://podcasters.spotify.com/pod/show/thelafoodpodcast/support

Tell all your friends that this week on the podcast we are joined by Taking Back Sunday vocalist Adam Lazzara! You may know him as the charismatic frontman for an incredibly influential band but Vanessa is far more interested in learning about how he worked in a deli and his go-to sandwich order. We also explore the tropical connotations of Thousand Island salad dressing, Taking Back Sunday's recent experience placing a backyard show and Jonah puts on his musical journalist hat to discuss the phenomenon of "emo nostalgia". But that's not all. We also dig deep into the history of miniature golf, our favorite putt-putt memories from childhood and explore the recent craze of "eat-ertainment". We wrap up the fun with a round of CHANGE DOT DORK where we debate the merits of flatter nachos, cool cat emojis and updates to the Cap'n Crunch cereal box. Make (damn) sure to pick up Taking Back Sunday's latest album 152 when it comes out on October 27th! See omnystudio.com/listener for privacy information.

Until this week, we had no idea how many ways you could die by food. There's the obvious method of the One Chip Challenge. But you could also order from a poorly executed ghost kitchen. And perhaps most devastating of all - drowning in Thousand Island dressing!

Who reigns supreme in the fast-food sauce world? Prepare your tastebuds for a mouthwatering journey of flavors, from Chick-fil-A to Cain's and In-N-Out, as we dissect the merits of each. While we're at it, we'll toss around my personal preference for Thousand Island dressing and attempt to settle the age-old question of which sauce is the true king. We'll also step into the ring with the famous Diablo sauce from Taco Bell - a fiery favorite of our guest Jordan, and venture into the sometimes confusing world of salsa and pico de gallo in Mexico. What's the perfect accompaniment to a juicy burger or crispy nuggets? We've got you covered. Our spirited discussion stirs up a storm, spilling over from sauces to burgers and even grappling with the messy affair of consuming a wet chicken sandwich at Chick-fil-A. We talk about opting for spicy ketchup at Whataburger and why that seems to be a crowd favorite. Whether you have a penchant for ketchup, mustard, ranch, or something else entirely, we guarantee a saucy revelation by the end of this episode. Do you consider yourself a connoisseur of fast food sauces? Or perhaps you're just curious about this seemingly insignificant yet vital component of the fast food experience? Then gear up as we compare flavors from McDonald's, Chick-fil-A, Taco Bell, In-N-Out, and more, delving into our adventures in Arby's and beyond. We share our thoughts on everything from McDonald's hot mustard to Culver's creamy cheese sauce. Have a seat, grab some nuggets (or fries, or a burger), and get ready for a flavorful ride!The Dudes help you Manage your redraft, keeper, and dynasty fantasy football teams ALL YEAR LONG! Connect with the ShowVisit the web https://www.thefantasyfootballdudes.com/ Follow us on socials athttps://twitter.com/TFFDudes(the easiest way to follow our Dudesletter)https://www.instagram.com/tffdudes/Dad Moveshttps://tffdudes.substack.comJoin our Discord! Dude Nation is the best place to reach your Dudes!https://discord.gg/T92rEa4KZfWatch the Dudes on Youtube athttps://www.youtube.com/channel/UC2JAx3YD3P-OJRiaqA7wSQwQuestions for the show tffdudes@gmail.com Follow us on socials athttps://twitter.com/TFFDudes(easiest way to follow our Dudesletter)SponsorsTrophy Smackwww.trophysmack.com/dudesManscaped https://www.manscaped.comFor 20% off enter: Dudes20Underdoghttps://underdogfantasy.comPromo Code: Dudes and they will match you up to $100

December 12, 1978.Candy spent that morning getting ready for the long anticipated wait. She dropped off her daughter at the little red Lovejoy schoolhouse on FM Road 1378, then she went on to Allen and dropped off her son at the Play Day Preschool. As she drove herself back home she was going to allow herself about an hour to fix the special lunch she had planned: marinated chicken, lettuce salad with cherry tomatoes and bacon bits, Thousand Island dressing, white wine, and cheesecake for dessert. She wanted everything to be perfect, she packed everything, including a tablecloth, into a picnic basket and then gathered together a few undergarments and a nightgown and slipped them into her purse. She had everything ready by ten-forty-five. At 11 on the dot she was entering Richardson in her station wagon, searching for a motel that was convenient from Allan's office. And then she found it, the motel was right on the freeway, just two or three minutes away from Allan, called the Continental Inn.Private Investigations Book Read Alouds PodcastEnjoy the Mystery, Intrigue, Suspense and Coincidences Listen on: Apple Podcasts SpotifySupport the show

Cowboy, Bandit, Ranch and Thousand Island - The Panel Talks with Mat Trudel Mat Trudel: @mtrudel@mstdn.ca ElixirConf 2021 - Mat Trudel - bandit on the loose! Networking in Elixir demystified : https://youtu.be/ZLjWyanLHuk We want to connect with you! Twitter: @BeamRadio1 Send us your questions via Twitter @BeamRadio1 #ProcessMailbox Keep up to date with our hosts on Twitter @akoutmos @lawik @meryldakin @RedRapids @smdebenedetto @StevenNunez and on Mastodon @akoutmos@fosstodon.org @lawik@fosstodon.org @redrapids@genserver.social @steven@genserver.social Sponsored by Groxio (https://grox.io) and Underjord (https://underjord.io)

Welcome to the start of our exciting summer session! Join the most high witches as they embark on a mind-bending discussion about a mind-boggling 40% THC cultivar. Are these labels merely exaggerations or could such potency be real? Get ready for a thought-provoking conversation that explores the truth behind the claims.Next, Chelle takes us on a journey to Boldt Castle in the gorgeous Thousand Island region of New York State, a place close to her heart, revealing the spine-chilling tales of its resident ghosts and the hauntingly tragic love story behind it's creation. Prepare to be enchanted and spooked as she uncovers the mysteries that linger within the castle's walls, capturing the essence of its ethereal history.Laylla brings the campfire atmosphere to the podcast as she shares the bone-chilling stories from Lake Morena Campground near San Diego California, the USA's most haunted campground. Brace yourself for an unforgettable exploration of the paranormal occurrences that have plagued this seemingly tranquil location, as well as the disturbing legacy left by a man who boasted the power to summon rain.Prepare to be captivated by the blend of cannabis conundrums, haunted castles, and chilling campground tales that await you in this summer session opener. Don't miss out on the bewitching stories and intriguing discussions that the Stoned Witches Hour has in store. So light up your favorite strain, grab a beach blanket, and get ready for a summer of supernatural escapades!Miss Guided Astrology - Rising Sign HoroscopeA weekly horoscope tailored to your rising sign. Find yours at MissGuidedAstrology.com Listen on: Apple Podcasts Spotify

The People's Princess Adore Delano gets Very Delta as she joins Delta Work on the world's premiere Luxury Public Access Podcast and YouTube Talk Show! Adore and Delta talk about it all: Steak Corral, Budweiser blouses, Tom Ford White Suede, and Thousand Island dressing! Plus, Delta goes off on flushable wipes! Listen to Very Delta Ad-Free AND One Day Early on MOM Plus   Send us an e-mail at readmedelta@gmail.com   FOLLOW DELTA @deltawork   VERY THAT IS A FOREVER DOG AND MOGULS OF MEDIA (M.O.M.) PODCAST Learn more about your ad choices. Visit megaphone.fm/adchoices

AGLCA's Director, Kim Russo, shares one of her favorite areas on the Great Loop, the Thousand Island. This area along the St Lawrence River near where it meets Lake Ontario straddles the U.S./Canada border and includes scenic cruising, quaint towns, and castles you can tour. Here are some additional resources about the Thousand Islands: Great Loop LIfestyle Video on the Thousand Islands: https://youtu.be/zd7nnNql_6Y Great Loop Cruising Info Video-Oswego, NY to Clayton, NY: https://youtu.be/K7WDyzsUDLw Great Loop Cruising Info Video-Clayton, NY to Wellesley Island, NY: https://youtu.be/MyZSdkvMcyk Great Loop Cruising Info Video-Welleslay Island, NY to Kingston, ON: https://youtu.be/cEgULevp7do The Great Loop is the boating adventure of a lifetime. Loopers follow the 6,000-mile route in their own boats, cruising up the east coast, into the Great Lakes, through the inland rivers, and through the Gulf of Mexico. Learn more at www.greatloop.org.

Emma and Will chat with Mark Woychick, who constructed the Pandora's Blocks puzzle "Seconds Count!" Spoilers for "Seconds Count!" (as well as some incidental spoilers for a WSJ puzzle from a couple years ago, "We'll Have Waters All Around"). Emma and Will also give a brief introduction to the new puzzle pack organized by Will, Contest Crosswords Combating Cancer (CCCC). More episodes about that coming soon!Links of interest (in the order they're mentioned in the episode):"Seconds Count!": https://crosshare.org/crosswords/FcY4RGxfJuaZ17ztxUQU/seconds-count"We'll Have Waters All Around" - March 29, 2021 (aka "the Thousand Island puzzle"): https://www.xword-muggles.com/viewtopic.php?p=49637Discussion of silhouettes on QI: https://youtu.be/M5Dp5T4MYx8?t=679Etienne de Silhouette: https://en.wikipedia.org/wiki/%C3%89tienne_de_SilhouetteContest Crossword Combating Cancer puzzle pack information: crosswordsforcancer.com Pandora's Blocks: https://pandorasblocks.org/-------------------------------------------Want to get in touch with us? We would love to hear from you! You can reach Emma at damefoxwords@gmail.com, and you can reach Will at pandorasblockswmc@gmail.com. We may read your letter on a future episode! Podcast hosting by Buzzsprout Music by FASSounds from Pixabay

Mucci and Pat are sandwich fans, but they disagree on which one is best. However, they believe there are two heavyweight contenders that should duke it out: the Monte Cristo and the Reuben. They put their culinary skills to the test for Lando, who judges this week based on flavor and presentation. Will he go for the heavy, sweet-and-savory, kinda-carnival-food Monte Cristo? Or will the balance of salty meat, tangy Thousand Island dressing, mild Swiss, and sauerkraut give the -- admittedly simpler in construction -- Reuben the win? Listen to find out -- or better yet, watch this episode on YouTube to see us trying the sandwiches! Which do you prefer? Or do you have another contender we should have considered (or should consider next time)? Let us know on our socials (IG: @otr_debate, Twitter: @OTRdebate, FB: @otrdebate) or email topics you think we should cover at OTRdebate@gmail.com!  Or for easy access to everything: ⁠https://linktr.ee/Otrdebate OTR Theme Music by Lando, Pat, and Mucci. Other music: "Music elevator" by Jay_You (https://freesound.org/people/Jay_You/sounds/460432/)

Photography is one of the most accessible artforms that exists and acts as a creative outlet and tool for personal expression for so many of us. Unfortunately, tapping into that creativity and modes of personal expression in photography doesn't always come naturally for all of us. Fortunately, there are techniques and strategies that exist to help us get there. On today's episode, I finally was able to speak with one of the most inspiring Canadian photographers of our time, Richard Martin. Richard is a creative powerhouse and I just love his approach to making images. Our conversation covers a huge plethora of topics revolving around his creative approaches for making images and there is a lot of actionable advice in today's episode, so I highly encourage you to listen all the way to the end. On this week's episode, we discuss: Richard's journey into photography. How growing up in the Thousand Island region near Lake Ontario informed Richard's interest in nature. How photography evolved into a vehicle for personal expression for Richard. Richard's philosophical approach to making images in the field. Keys to creative development in photography. Comparing our work to others. Balancing creative ruts with our creative and business needs. The importance of restoring our amateur status. Why we should question everything we know about photography. The role of ambiguity in photography. And a lot more! If you enjoyed our chat, we did a whole bonus episode on Patreon where Richard and I discuss perfectionism in landscape photography and how it relates to Wabi Sabi! See Richard's gallery on Wabi Sabi here. Other topics/links discussed on the podcast this week: Support the podcast on Patreon. The Creation by Ernst Haas. Eric Bennett critique groups. Watch podcast episodes on YouTube. Landscape Photographer's Worldwide Discord Server. Here is who Richard recommended on the podcast this week: Stephen Patterson. Andre Gallant. Mike Grandmaison. Maurice Henri. Tony Sweet. I love hearing from the podcast listeners! Reach out to me via Instagram, Facebook, or Twitter if you'd like to be on the podcast or if you have an idea of a topic we can talk about. We also have an Instagram page, a Facebook Page, and a Facebook Group - so don't be shy! Richard's social media: Instagram Vero Facebook We also have a searchable transcript of every episode! Thanks for stopping in, collaborating with us, and listening. See you next week. P.S. you can also support the podcast by purchasing items through our B+H affiliate link.

Vi har igen taget fordomshatten på og kigger denne gang på de bedste fordomme om jyder. VI har jo en vaskeægte københavner i studiet mod tre ærkejyder, så mon ikke, der kommer nogle fordomme på bordet. Vi har også samlet de bedste fordomme fra vores lyttere, der tror, at jyder elsker all inklusive ferier og Thomas Helmig? Uironisk? Men hvem gør ikke det? Hop ind, lyt med og find ud af, om Mathias altid har Thousand Island dressing i køleskabet. Vi arbejder som altid ud fra devisen - Vi dømmer, I lytter.

The Phoenix 1.7 announcement blog post mentioned the ability to swap out Cowboy for another webserver like Bandit. We talked with Mat Trudel to learn more about his pure-Elixir webserver and find out how it works with Phoenix. We learn Bandit can be up to 5x faster by narrowly focusing on turning a request into a Plug connection and much more! Show Notes online - http://podcast.thinkingelixir.com/128 (http://podcast.thinkingelixir.com/128) Elixir Community News - https://github.com/features/security/ (https://github.com/features/security/) – Github's Dependabot now supports private hex repositories. - https://twitter.com/sorentwo/status/1595526317436452864 (https://twitter.com/sorentwo/status/1595526317436452864) – Parker Selbert brought this to our attention. - https://docs.github.com/en/code-security/dependabot/dependabot-version-updates/configuration-options-for-the-dependabot.yml-file#hex-repository (https://docs.github.com/en/code-security/dependabot/dependabot-version-updates/configuration-options-for-the-dependabot.yml-file#hex-repository) - https://hexdocs.pm/mix/Mix.Tasks.Deps.Unlock.html (https://hexdocs.pm/mix/Mix.Tasks.Deps.Unlock.html) – CI tip to check for unused mix lock entries - https://twitter.com/RudManusachi/status/1597341690653999106 (https://twitter.com/RudManusachi/status/1597341690653999106) – Shared by Rudolf on Twitter - mix deps.unlock --check-unused - https://fly.io/phoenix-files/github-actions-for-elixir-ci/ (https://fly.io/phoenix-files/github-actions-for-elixir-ci/) – CI resource for Elixir projects on Github - https://twitter.com/TechRecHayden/status/1595776257513373699 (https://twitter.com/TechRecHayden/status/1595776257513373699) – Hayden Evans spotted that Zoom is using Erlang in production for their chat platform. - Mastadon instances to consider if looking for a Twitter alternative... - https://genserver.social/about (https://genserver.social/about) - https://hachyderm.io/explore (https://hachyderm.io/explore) - https://fosstodon.org/ (https://fosstodon.org/) - https://mastodon.social/explore (https://mastodon.social/explore) - https://www.lambdadays.org/lambdadays2023 (https://www.lambdadays.org/lambdadays2023) – Lambda Days conference returns as an in-person only event to Kraków on 5-6 June 2023. Do you have some Elixir news to share? Tell us at @ThinkingElixir (https://twitter.com/ThinkingElixir) or email at show@thinkingelixir.com (mailto:show@thinkingelixir.com) Discussion Resources - https://phoenixframework.org/blog/phoenix-1.7-released (https://phoenixframework.org/blog/phoenix-1.7-released) – Phoenix 1.7 blog post described at the end - “Alternative Webserver Support” - https://github.com/mtrudel/bandit (https://github.com/mtrudel/bandit) – “Bandit is a pure Elixir HTTP server for Plug & WebSock applications” - https://github.com/mtrudel/thousand_island (https://github.com/mtrudel/thousand_island) – “Thousand Island is a pure Elixir socket server, powering the layer underneath Bandit” - https://ninenines.eu/docs/en/cowboy/2.9/guide/ (https://ninenines.eu/docs/en/cowboy/2.9/guide/) – Cowboy docs - https://www.pagerduty.com/ (https://www.pagerduty.com/) - https://github.com/ninenines/cowlib (https://github.com/ninenines/cowlib) - https://www.youtube.com/watch?v=ZLjWyanLHuk (https://www.youtube.com/watch?v=ZLjWyanLHuk) - https://github.com/crossbario/autobahn-testsuite (https://github.com/crossbario/autobahn-testsuite) - https://en.wikipedia.org/wiki/Cyclicredundancycheck (https://en.wikipedia.org/wiki/Cyclic_redundancy_check) - https://en.wikipedia.org/wiki/Cyclicredundancycheck#CRC-32_algorithm (https://en.wikipedia.org/wiki/Cyclic_redundancy_check#CRC-32_algorithm) - https://github.com/phoenixframework/websock (https://github.com/phoenixframework/websock) - https://hexdocs.pm/plug/Plug.Conn.html#upgrade_adapter/3 (https://hexdocs.pm/plug/Plug.Conn.html#upgrade_adapter/3) - https://podcast.thinkingelixir.com/57 (https://podcast.thinkingelixir.com/57) – Scaling Live Chat with Cade Ward episode - https://en.wikipedia.org/wiki/HTTP/3 (https://en.wikipedia.org/wiki/HTTP/3) - https://github.com/mtrudel/talks/blob/main/2022-05-EMPEX-MTX-a-funny-thing-happened-on-the-way-to-the-phoenix.pdf (https://github.com/mtrudel/talks/blob/main/2022-05-EMPEX-MTX-a-funny-thing-happened-on-the-way-to-the-phoenix.pdf) – 2022 EMPEX presentation slides - https://github.com/mtrudel/talks/blob/main/2021-10-ElixirConf-bandit-on-the-loose.pdf (https://github.com/mtrudel/talks/blob/main/2021-10-ElixirConf-bandit-on-the-loose.pdf) – 2021 Elixir Conf presentation slides Guest Information - https://twitter.com/mattrudel (https://twitter.com/mattrudel) – on Twitter - https://github.com/mtrudel/ (https://github.com/mtrudel/) – on Github - https://mat.geeky.net (https://mat.geeky.net) – Blog Find us online - Message the show - @ThinkingElixir (https://twitter.com/ThinkingElixir) - Email the show - show@thinkingelixir.com (mailto:show@thinkingelixir.com) - Mark Ericksen - @brainlid (https://twitter.com/brainlid) - David Bernheisel - @bernheisel (https://twitter.com/bernheisel) - Cade Ward - @cadebward (https://twitter.com/cadebward)

Emily Burtner is a freelance print designer, photographer, clothing designer, and custom embroiderer.. I've been running into Emily everywhere whether it's in Philly or NYC but honestly I could have ran into her everywhere. I never went to MICA but who knows I could have ran into her there. Ran into Emily at Yowie, a lifestyle shop & design studio in Philly run by friend Shannon Maldonado. The last time I went to PhillyMOCA was to see Emily's band Marge play and they were so sick. We're on an Island, Thousand Island, the best salad dressing of all time. Please welcome Emily Burtner to Wear Many Hats. instagram.com/emilyburtner instagram.com/wearmanyhatswmh instagram.com/rashadrastam rashadrastam.com wearmanyhats.com dahsar.com

Disneyland Adventureland Treehouse will Return with a New Look in 2023There are more details about the future of the treehouse in Adventureland at Disneyland park.When it reopens in 2023 the Adventureland Treehouse will be themed after Walt Disney's Swiss Family Robinson tree house--just as it is in Walt Disney World. This is likely because Disney is working on a remake of the 1960 movie as a new Swiss Family series on Disney+.The renewed treehouse will have new environments created among the branches of the giant tree on the shores of the Jungle River. From the mother's music den to the young sons' nature room to the teenage daughter's astronomer's loft, everything is created from found objects, natural resources, and pure ingenuity (just like the Disney fairies do). More news to come as it's released--Walt Disney World Pool Closure The Oak Manor leisure pool in Magnolia Bend at Disney's Port Orleans Resort Riverside was recently closed for a brief refurbishment.Ol' Man Island and other leisure pools around the resort will remain open and available. The Oak Manor pool will reopen at some point in mid-December.--Festive Foodie Guide to Resorts at Walt Disney WorldAvailable at Various Resorts  Apple Tart: Classic apple tart with crunchy streusel and cinnamon glaze (Available Dec. 25 only; mobile order available); Available at:  World Premiere at Disney's All-Star Movies Resort Intermission at Disney's All-Star Music Resort End Zone at Disney's All-Star Music Resort Landscape of Flavors at Disney's Art of Animation Resort Centertown Market at Disney's Caribbean Beach Resort Sassagoula Floatworks at Disney's Port Orleans Resort – French Quarter Riverside Mill Food Court at Disney's Port Orleans Resort – Riverside Everything POP Shopping & Dining at Disney's Pop Century Resort Christmas Feast: Roasted turkey dinner, cornbread stuffing, mashed potatoes with turkey gravy, seasonal vegetables, and cranberry relish (Available Dec. 25 only; mobile order available); Available at:  World Premiere at Disney's All-Star Movies Resort Intermission at Disney's All-Star Music Resort End Zone at Disney's All-Star Music Resort Landscape of Flavors at Disney's Art of Animation Resort Centertown Market at Disney's Caribbean Beach Resort Contempo Cafe at Disney's Contemporary Resort Sassagoula Floatworks at Disney's Port Orleans Resort – French Quarter Riverside Mill Food Court at Disney's Port Orleans Resort – Riverside Capt. Cook's at Disney's Polynesian Village Resort Everything POP Shopping & Dining at Disney's Pop Century Resort Peppermint Bark: Dark and white chocolate with peppermint (Available Dec. 1 through 31); Available at:  World Premiere at Disney's All-Star Movies Resort Intermission at Disney's All-Star Music Resort End Zone at Disney's All-Star Music Resort Landscape of Flavors at Disney's Art of Animation Resort Centertown Market at Disney's Caribbean Beach Resort Sassagoula Floatworks at Disney's Port Orleans Resort – French Quarter Riverside Mill Food Court at Disney's Port Orleans Resort – Riverside Everything POP Shopping & Dining at Disney's Pop Century Resort Walking in a Plant-based Snowland: Chocolate cupcake with vanilla buttercream and a flurry of snowflake sprinkles (Plant-based) (Gluten/ Wheat Friendly) (New) (Available Dec. 1 through 31; mobile order available). Available at:  World Premiere at Disney's All-Star Movies Resort Intermission at Disney's All-Star Music Resort End Zone at Disney's All-Star Music Resort Landscape of Flavors at Disney's Art of Animation Resort Centertown Market and Spyglass Grill at Disney's Caribbean Beach Resort Sassagoula Floatworks and Food Factory at Disney's Port Orleans Resort – French Quarter Riverside Mill Food Court at Disney's Port Orleans Resort – Riverside Everything POP Shopping & Dining at Disney's Pop Century Resort Disney's All-Star Movies Resort and Disney's All-Star Sports Resort World Premiere Food Court and End Zone Food Court (Available Dec. 1 - 31; mobile order available) All Star Christmas Tree: Gingerbread-spiced macaron Christmas tree with passionfruit ganache, coconut buttercream, and a white chocolate (all) star (New) Disney's All-Star Music Resort Intermission Food Court (Mobile order available)  All Star Christmas Tree: Gingerbread-spiced macaron Christmas tree with passionfruit ganache, coconut buttercream, and a white chocolate (all) star (New) (Available Dec. 1 through 31) Gingerbread Sundae: Gingerbread soft-serve in a waffle bowl topped with M&M's chocolate candies, chocolate sauce, and a chocolate gingerbread boy (New) (Available Dec. 1 through 31) Candy Cane Latte: Café latte with peppermint and white chocolate (New) (Available Dec. 1 through Dec. 31)  Disney's Animal Kingdom Lodge Jiko – The Cooking Place (Available Dec. 24 through 31) Holiday Feast: Bone-in ribeye, preserved lemon and almond haricot verts, herb roasted potatoes, roasted radicchio, and tart cherry wine reductionThe Mara (Available Nov. 28 through Dec. 31; mobile order available) Mickey Santa Hat: Chai mousse with coconut marshmallow (New) Sanaa (Available Dec. 25 only) Celebrate the Season Dinner: Roast prime rib with Jus Lie, mukimo, fall vegetables with fig butter, and mushroom conservaDisney's Art of Animation Resort and Disney's Pop Century Resort  Landscape of Flavors and Everything POP Shopping & Dining (Available Dec. 1 through 31; mobile order available) Deer Holly-day Cupcake: Chocolate cupcake filled with chocolate ganache topped with peanut butter cream cheese buttercream and festive sprinkles (New)  Disney's Beach Club Resort Beaches and Cream (Available Nov. 28 through Dec. 31)  Holiday Shake: Cookie butter milkshake with caramel drizzle and holiday sprinkles, topped with a Christmas tree cupcake (New) Beach Club Marketplace (Mobile order available)  Peppermint Trifle: Peppermint white chocolate mousse, chocolate cake, chocolate cookie crumble, dark chocolate peppermint mousse with whipped cream, chocolate curls, and crisp pearl décor (New) (Available Dec. 1 through Jan. 1)  Merry Mickey Cupcake: Traditional vanilla cupcake and vanilla buttercream with chocolate Mickey ears and holiday décor (New) (Available through Jan. 1)  Christmas Tree Delight: Hot cocoa mousse with a marshmallow center on a chocolate cookie (New) (Available through Jan. 1)  Disney's BoardWalk BoardWalk Deli (Mobile order available)  Apple Cider Loaf (New) (Available through Dec. 26)  Peppermint Brownie Cheesecake: Brownie base, peppermint cheesecake, and holiday sprinkles (New) (Available Dec. 1 through 26)  Hot Cocoa Cupcake: Chocolate cupcake, cocoa custard filling, and marshmallow buttercream (New) (Available Dec. 1 through 26)  Flying Fish (Available Dec. 24, 25, and 31 only) Chef's Holiday Special: Oak-grilled filet mignon and coldwater lobster (New)  Trattoria al Forno (Available Dec. 24, 25, and 31 only) Steak al Forno with Yukon potatoes, cippolini agro dolce, and chianti reduction (New)  Disney's Caribbean Beach Resort Centertown Market and Spyglass Grill (Available Dec. 1 through 31; mobile order available) Rum Cake: Traditional rum cake (New)  Ginger Crabs: Classic gingerbread cookies (New) Banana Cabana (Available Dec. 1 through 31) Rum Cake: Traditional rum cake (New) Disney's Contemporary Resort Contempo Cafe (Available Dec. 1 through 31; mobile order available)  White Chocolate Peppermint Mousse Brownie: White chocolate peppermint mousse on a fudge brownie with white chocolate candy cane (New) California Grill  Fire-Roasted Venison with sweet potato fondant, roasted root vegetables, and sour cranberries (New) (Available Dec. 25 only)  Valrhona Chocolate Torte: Valrhona dark chocolate ganache torte, whipped cherry panna cotta, Kirsch cherry caramel, pistachio snow, candied pistachios, pistachio nougat, and cherry gel (New) (Available Dec. 1 through 30)  Chef Mickey's (Available Dec. 18 through 25) Holiday-inspired Family Style Offerings: Apricot and gruyere stuffed pork tenderloin with apricot demi, classic stuffing, garlic mashed potatoes, and Hericot verts with stewed tomatoes (New)  Steakhouse 71 (Available Dec. 18 through 24 and Dec. 26 through Jan. 8)Holiday Brunch: Menu highlights include Walt's Prime Rib Hash, Floridian Eggs Benedict, Bacon & Eggs, and French Onion SoupDisney's Coronado Springs ResortBarcelona Lounge   Holiday Candle Tart: Traditional flan tart (New) (Available. Dec. 4 through 31)  Gingersnap Cold Brew: Joffrey's Coffee Cold Brew, gingerbread, maple syrup, and gingersnap crumbles (New) (Available through Jan. 2) Dahlia Lounge (Available Dec. 1 through Jan. 7)Poinsettia Punch: House-made gingerbread simple syrup, cranberry, ginger ale, cinnamon, and orange (New) Three Bridges Bar & Grill (Available Dec. 1 through Jan. 7) Spiced Chocolate Mexicana: Del Maguey Vida Mezcal, Ancho Reyes Poblano Chile Liqueur, house-made hot chocolate, and cinnamon finished with cinnamon-vanilla whipped cream and a dusting of cayenne pepper (New) Toledo - Tapas, Steak & Seafood   Toledo Christmas: Prime rib of beef, potato silk, pearl onion-tomato confit, and chimichurri (New) (Availabel Dec. 25 only)  Coquito: Coconut panna cotta with spiced dulce de leche and cranberry crumble (New) (Available Dec. 18 through 25)  Poinsettia Punch: House-made gingerbread simple syrup, cranberry, ginger ale, cinnamon, and orange (New) (Available Dec. 1 through Jan. 7) Disney's Grand Floridian Resort & Spa Gasparilla's Island Grill (Available Nov. 27 through 31; mobile order available)  Peppermint Cheesecake with chocolate cookie crumb crust and red velvet whipped cream (New)  Snowman Chocolate Marshmallow Pie: Graham cookie sandwiched with chocolate ganache and topped with a marshmallow snowman (New) Cítricos (Available Dec. 25 and 31 only) Chipotle-Maple Glazed Dry-Aged Pork Chop with squash au gratin, swiss chard, and almond mole (New)  Disney's Old Key West Good's Food to Go (Available Dec. 1 through 31; mobile order available) Holiday Ornament Cupcake: Christmas confetti cupcake, cream cheese mousse, and buttercream (New)  Peppermint Bark Mickey and Minnie Gingerbread Cookies: Gingerbread cookies dipped in dark chocolate Olivia's Café (Available Dec. 25 only) Chocolate Lava Cake with vanilla crème anglaise and peppermint crunch (New) Disney's Polynesian Village Resort Capt. Cook's (Available Dec. 11 through 25; mobile order available) Moana Holiday Cupcake: Chocolate cupcake with candy cane mousse and chocolate décor  Kona Island Coffee Bar (Available Dec. 11 through 25)  Stitch Holiday Dome: Mint chocolate chip mousse with brownie base (New) Candy Cane Latte: Café latte with peppermint and white chocolate (New) (Available Nov. 28 through Dec. 31) Trader Sam's Grog Grotto and Trader Sam's Tiki Terrace (Available Dec. 1 through 31)   Tropical Snowstorm: Jack Daniel's Tennessee Whiskey, Parrot Bay Coconut Rum, coconut cream with cinnamon, orgeat, and falernum topped with cinnamon and nutmeg Mele Kaliki Mai Tai: Plantation Original Dark Rum, Bacardi Superior Rum, St. Elizabeth Allspice Dram, with cranberry juice, cinnamon, orgeat, and falernum with a splash of fresh lime juice and a cinnamon stick Jingle Jammer: A non-alcoholic combination of cranberry, pineapple, cinnamon, falernum, and a splash of fresh lime juice  Pineapple Lanai (Available Dec. 22 through 26) ‘Olu Mel Christmas Float: DOLE Whip Lime Float with pineapple juice, an ‘Olu Mel white chocolate medallion, and strawberry popping candy (Wheat/ Gluten Friendly)  Disney's Port Orleans Resort – French Quarter Sassagoula Floatworks and Food Factory (Mobile order available)  Magic Bar: A blend of chocolate chips, butterscotch chips, walnuts, and coconut with a graham cracker crust (New) (Available beginning Dec. 1)  Gingerbread Spiced Caramel Blondie Bites: Gingerbread spice-dusted caramel blondie bites (New) (Available Dec. 1 through 31)  Eggnog (Non-alcoholic) (Spiked version available)  Scat Cat's Club – Café (Available Dec. 1 through 31) Peppermint Mickey Beignet Classic Mickey beignet topped with a peppermint ganache and candy cane quins (New)  Disney's Port Orleans Resort – Riverside   Boatwright's Dining Hall (Available Dec. 25 only) Christmas Dinner: Dijon-rubbed pork loin with bourbon sweet potato purée, crispy Brussel sprouts, and apple fennel chutney (New) Riverside Mill (Mobile order available)  Magic Bar: A blend of chocolate chips, butterscotch chips, walnuts, and coconut with a graham cracker crust (New) (Available beginning Dec. 1)  Gingerbread Spiced Caramel Blondie Bites: Gingerbread spice-dusted caramel blondie bites (New) (Available Dec. 1 through 31) Disney's Riviera Resort  Le Petit Café  Riviera Gingerbread Cookie: Gingerbread cookie with dark chocolate and sugar glaze (Available Nov. 20 through Jan. 2)  Panettone: Traditional Italian panettone (New) (Available Nov. 27 through Jan. 2)  Chocolate Peppermint Mousse: Dark chocolate mousse with white chocolate peppermint mousse center, brownie base, peppermint marshmallow, and truffle (New) (Available Dec. 1 through 30) Primo Piatto (Available Nov. 28 through Jan. 7; mobile order available) Vanilla, Cherry, and Gingerbread Cheesecake: Vanilla cheesecake with chocolate cheesecake swirl, Morello cherries, whipped gingerbread panna cotta, and milk chocolate Mickey coin (New) Topolino's Terrace Opera Cake: Almond joconde, mocha Italian buttercream, dark chocolate ganache, morello cherry (New) (Available Dec. 1 through 30)  Disney's Saratoga Springs Resort The Artist's Palette (Available Dec. 1 through 31; mobile order available)  Snowman Cupcake: Christmas confetti cupcake, cream cheese mousse, and buttercream (New)  Yule Log: Black Forest chocolate sponge cake, vanilla panna cotta, and cherry compote (New)  Peppermint Bark Mickey and Minnie Gingerbread Cookies: Gingerbread cookies dipped in dark chocolate Backstretch Pool Bar (Available Dec. 1 through 31) Christmas Tree Swirl: Vanilla soft-serve ice cream with edible sugar lights, sprinkles, and a white chocolate star (New)  The Turf Club Bar & Grill (Available Dec. 25 only)  Holiday Dinner: Pork shank with au gratin potatoes, house-made green bean casserole, roasted carrots, and a Parker House roll (New)  Chocolate Lava Cake with vanilla crème anglaise and peppermint crunch (New) Disney's Wilderness Lodge Roaring Fork (Mobile order available)  Pumpkin Moose Cake: Chocolate-dipped spice cake, milk chocolate pumpkin mousse, and dark chocolate antlers (Available Nov. 20 through Dec. 29)  Christmas Tree Mousse: White chocolate peppermint mousse, chocolate cake, and dark chocolate ganache in a vanilla tart shell (New) (Available Dec. 18 through 29)  Santa's Forest: Peppermint Cheesecake, chocolate cake, and fondant holiday décor (Plant-based) (Gluten/Wheat Friendly) (New) (Available Dec. 18 through 29) Molasses Crackle Cookie: A Disney's Wilderness Lodge tradition (Available Dec. 18 through 29) Whispering Canyon Cafe (Available Dec. 25 only) Holiday Skillet: Moonshine-glazed ham, slow-smoked pulled pork, Western-style sausages, maple-chipotle pork ribs, apple-cornbread stuffing, sautéed green beans, buttered corn, and smashed Yukon potatoesDisney's Yacht Club Resort The Market at Ale & Compass (Mobile order available)  Peppermint Trifle: Peppermint white chocolate mousse, chocolate cake, chocolate cookie crumble, dark chocolate peppermint mousse with whipped cream, chocolate curls, and crisp pearl décor (New) (Available Dec. 1 through Jan. 1)  Merry Mickey Cupcake: Traditional vanilla cupcake and vanilla buttercream with chocolate Mickey ears and holiday décor (New) (Available Nov. 1 through Jan. 1)  Christmas Tree Delight: Hot cocoa mousse with a marshmallow center on a chocolate cookie (New) (Available Nov. 1 through Jan. 1) Yachtsman Steakhouse (Available Dec. 24 and 25 only) Yachtsman's Yuletide: White chocolate-peppermint and mocha ice cream, chocolate cake, mocha ganache, vanilla meringue, and candy clouds (New)  Available at Various Table-service Restaurants and Lounges  Sweater Weather Sangria: Red sangria with Laird's Applejack brandy, and port wine with orange and cinnamon (New) (Available Nov. 28 through Dec. 31)  In Holiday Fashion: Buffalo Trace Bourbon, rosemary syrup, cranberry, lime, and cinnamon with option for a souvenir jingle glow cube (New) (Available Nov. 28 through Dec. 31) Available at Various Pool Bars Winter-rita: Teremana Tequila, Triple Sec, white cranberry juice, and lime juice with lime wheel and red salt rim (New) (Available Nov. 28 through Dec. 31) Disney's Vero Beach Resort Wind and Waves Grill (Available Dec. 25 only)  Christmas Buffet including classic holiday favorites with a beach resort twist --Foodie Guide to the Holidays at Walt Disney World Parks, Disney Springs 2022Disney SpringsAmorette's Patisserie  Ornament Mousse Dome Cake: Toasted marshmallow and hot chocolate mousse on a graham cracker chiffon cake (New) (Available from Nov. 11 through Dec. 30) Holiday Wreath Pastry: Gingerbread cookie cake topped with salted caramel spiced mousse and candied hazelnuts (New) (Available from Nov. 11 through Dec. 30) Santa Clause Petit Cake: Chocolate chip cookie cake, vanilla mousse, and chocolate chiffon cake (New) (Available from Nov. 16 through Dec. 30) Holiday Mickey Mousse: Chocolate chiffon cake, white and dark chocolate mousse, and white chocolate crisp pearls (New) (Available from Nov. 11 through Dec. 30) The Boathouse (Available from Nov. 18 through Jan. 15)Christmas Old Fashioned: Featured holiday drink with Heaven's Door Whiskey, rosemary, and cranberry simple syrupDockside Margaritas (Available from Nov. 11 through Dec. 30)Candy Cane Margarita: 1800 Silver Tequila, peppermint beverage syrup, lime juice, and a float of cranberry juice (New) D-Luxe Burger Bacon & Blue Burger: Two pressed signature blend patties, blue cheese crumble,  bacon, onion jam, lettuce, and tomato on a Parker House roll (Available through Dec. 30)  Peppermint Cookies & Cream Shake: Vanilla gelato, peppermint beverage syrup, and cookie crumbles (Available Nov. 11 through Dec. 30) Everglazed Donuts & Cold Brew (Available Dec. 1 through 31) Half Dozen Christmas Donuts: A half dozen yeast donuts decorated with holly jolly edible décor, luscious buttercream, and toppings showcasing colors and images of the seasonThe Ganachery  Minnie Mouse Reindeer Piñata (New) (Available from Nov. 11 through Dec. 30) Gingerbread Ganache Square (Available from Nov. 11 through Dec. 30) Milk and Dark Chocolate Peppermint Bark (Available from Nov. 11 through Dec. 30) Olaf Hot Cocoa Surprise (Available from Nov. 11 through Dec. 30) Rowdy Reindeer: Milk chocolate reindeer available in non-alcoholic and alcoholic options (New) (Available from Dec. 18 through 30)  Ghirardelli Soda Fountain and Chocolate Shop (Available Nov. 1 through Dec. 25) Peppermint Hot CocoaGideon's Bakehouse (Available Nov. 25 through Dec. 31)  Kris Kringle Cookie: White chocolate coffee bean cookie with coconut, caramel, and vanilla bean notes topped with coarse sugar crystals and magic glitter Cookie Vom Krampus: A decadent triple chocolate cookie infused with peppermint and covered in cool chocolate mint Jock Lindsey's Holiday Bar (Available from Nov. 11 through Dec. 30) “Naughty or Nice” Deviled Eggs: Naughty: crispy ham and spicy honey glaze or Nice: crispy ham and sweet honey glaze (New) Here We Come A-Croquetting: Holiday croquettes with turkey and stuffing topped with bacon and cranberry jam and turkey gravy on a bed of pureed sweet potatoes (New)  Boughs of Holly Flatbread with Ham & Brie: Brie cheese, black forest ham, watercress, Granny Smith apples, pomegranate seed, and lemon vinaigrette Grandma's Revenge Venison Sliders: Venison sausage patty, bacon cranberry jam, watercress, and tomato on a Parker House roll Post-Flight “Milk” and Cookies: Assorted Christmas cookies and coquito (New)  Hot Chocolate Grail Flight: Traditional spiced butterscotch hot chocolate, white chocolate hot chocolate, and peppermint hot chocolate (New)  Claus Mo: Cosmopolitan garnished with a red sugar rim and a Santa hat made out of a strawberry and marshmallow Pomegranate Gin & Tonic: St. Augustine Gin, pomegranate juice, and tonic soda (New)  Yule Mule: Bombay Sapphire Gin, Fever Tree Ginger Beer, cranberry juice, rosemary simple syrup, and holly leaf sugar garnish Marketplace Snacks (Available Nov. 11 through Dec. 30) Santa Mickey Mouse Bubble Sundae: Vanilla soft-serve, Mickey Mouse bubble waffle, chocolate cookie pieces, chocolate sauce, Mickey Mouse Santa hat, and Chocolate Pocky Stick (New)  Splitsville Luxury Lanes (Available Nov. 25 through Jan. 2) Poinsettia Spritz: A refreshing cocktail made with plum-infused vodka, sugar plum jam, fresh lemon juice, allspice dram liqueur, and proseccoSwirls on the Water (Available Nov. 11 through Dec. 30)  Frozen Hot Chocolate with Peppermint Soft-serve: Frozen hot chocolate, peppermint soft-serve, and white chocolate peppermint bark (New)  Peppermint Chocolate Bark Soft-serve Nachos: Peppermint soft-serve, chocolate soft-serve, and waffle chips topped with whipped cream, M&M's chocolate candies, and chocolate sauce (New)  Vivoli il Gelato Santa's Little Helper Sundae: Two scoops of chocolate, mint chocolate chip, chocolate sauce, crushed peppermint, and whipped cream (Available Nov. 1 through Jan. 3) Spiced Apple Cider Float: Spiced apple cider gelato with Cigar City Homemade Apple Pie Cider (Available Nov. 1 through Jan. 3) Bah Humbug Milkshake: Milkshake with cake batter gelato, red velvet cake, and a red velvet cake to top (Available Nov. 1 through Jan. 4) Available at Outdoor Bars Throughout Disney Springs (Available Nov. 11 through Dec. 30) Red-Nosed Margarita: Patron Silver, Cointreau, pomegranate juice, cranberry juice, lime juice, sweet and sour, and pure cane syrup (New)  Fireside Cider: Fireball Whiskey, Stoli Vanilla Vodka, white cranberry juice, grenadine, and ginger ale garnished with a half rim of cinnamon sugar Available at Carts and Kiosks  Musical Holiday Tin Premium Bucket Mickey Mouse Snow Globe Sipper Cup Disney's Hollywood Studios ABC Commissary (Available Nov. 8 through Jan. 1; mobile order available) Holiday Minnie Mouse Bundt Cake: Spice cake rolled in cinnamon-sugar with apple pie filling and topped with spiced maple buttercream and salted caramel icing (New)  Reindeer Mousse: Spiced cherry-orange dark chocolate mousse, chocolate cake, and gold chocolate cookie base with dark chocolate glaze and milk chocolate buttercream (New)  Frozen Salted Caramel Hot Cocoa topped with mini marshmallows and chocolate sauce Backlot Express (Available Nov. 8 through Jan. 1; mobile order available) Red Velvet Whoopie Pie: Red Velvet Cake, candy cane buttercream, and holiday sprinkles Frozen Salted Caramel Hot Cocoa topped with mini marshmallows and chocolate sauce Dockside Diner (Available Nov. 8 through Jan. 1; mobile order available) Holiday Tree Marshmallow: Vanilla bean marshmallow and raspberry jam dipped in chocolate on top of a vanilla cookie (New) Hot Cocoa Flight: Flight of three hot cocoa with Stoli Vanil Vodka, Red Stag Cherry Whiskey, and Baileys Irish Cream Liqueur Fairfax Fare (Available Nov. 8 through Jan. 1; mobile order available)Hot Cocoa Flight: Flight of three hot cocoa with Stoli Vanil Vodka, Red Stag Cherry Whiskey, and Baileys Irish Cream LiqueurHollywood Scoops (Available Nov. 8 through Jan. 1)Candy Cane Milkshake: Peppermint ice cream shake topped with whipped cream, chocolate cake doughnut, and candy cane sprinklesThe Hollywood Brown Derby (Available Nov. 8 through Jan. 1) sWinter Signature Dessert: Pumpkin mousse, milk chocolate Cremeux, chocolate pecan cookie, vanilla sauce, Chantilly cream, and a pecan crumble (New) PizzeRizzo (Available Nov. 8 through Jan. 1; mobile order available) Melted Snowman Sugar Cookie: Sugar cookie with red and green sugar, white chocolate, marshmallow, dark chocolate top hat, raspberry-chocolate twigs, orange sprinkle, and chocolate covered cocoa nibs (New) Frozen Salted Caramel Hot Cocoa topped with mini marshmallows and chocolate sauce Rosie's All-American Café (Available Nov. 8 through Jan. 1; mobile order available) Santa Mickey Mouse Cupcake: Chocolate cake filled with mocha fudge and topped with red almond buttercream, white chocolate, and dark chocolate Mickey Mouse ears (New)  Frozen Salted Caramel Hot Cocoa topped with mini marshmallows and chocolate sauce The Trolly Car Café (Available Nov. 8 through Jan. 1)  Mickey Mouse Gingerbread Cookie (New)  Red Velvet Whoopie Pie: Red Velvet Cake, candy cane buttercream, and holiday sprinkles Woody's Lunchbox (Available Nov. 8 through Jan. 1; mobile order available)Hot Chocolate Lunch Box Tart: Chocolate fudge filling, hot chocolate marshmallow fondant, and mini marshmallows (New)  Available at Various Locations Throughout Disney's Hollywood Studios (Available Nov. 11 through Jan. 1)  In Holiday Fashion: Buffalo Trace Kentucky Straight Bourbon, rosemary syrup, cranberry, lime and cinnamon (New); Available at the following:  Animation Courtyard Bar The Hollywood Brown Derby Lounge Hollywood & Vine Oasis Canteen Tune-in Lounge Sunshine Day Bar 50's Prime Time Café Mickey Mouse Snow Globe Sipper (New); Available at the following:  ABC Commissary Backlot Express The Market PizzeRizzo Rosie's All-American Café Main Entrance Outdoor Kiosk Musical Holiday Tin Premium Bucket (New);Available at the following: Popcorn Kiosks near Hollywood Boulevard, Hyperion Theater, and Animation Courtyard Toy Story Blocks Premium Bucket (New);Available at the following: Popcorn Kiosks near Hyperion Theater, Animation Courtyard, and in Toy Story Land Available at Outdoor Kiosk Locations (Available Nov. 8 through Jan. 1) Mickey Mouse Brownie: Chocolate brownie with holiday sprinkles Holiday Popcorn Mix: Caramel corn with white chocolate, red and green M&M's chocolate candies, and candy cane peppermint pieces presented by Freeform 25 Days of Christmas Disney's Animal Kingdom Theme Park Creature Comforts (Available Dec. 19 through 31) Holiday Mousse Dome: Amaretto chocolate mousse cherry cranberry coulis, orange chocolate cake, white chocolate glaçage, and chocolate piecesFlame Tree Barbecue, Pizzafari, and Restaurantosaurus (Available Dec. 1 through 30; mobile order available) Menagerie Cupcake: Gingerbread cake with cream cheese filling and vanilla frostingIsle of Java (Available through Dec. 31)  S'mores Hot Cocoa: Crowned with a swirl of whipped cream and a sprinkling of graham cracker crumbs Sea Salt Caramel Hot Cocoa topped with sweet, whipped cream and drizzles of luscious caramel syrup Peppermint Hot Cocoa: Wintry taste of Peppermint bits sprinkled over whipped cream Satu'li Canteen (Available Dec. 22 through 31; mobile order available) Peppermint Cream Cheese Mousse with peppermint sauce, peppermint candy pieces, and chocolate “dirt”Tiffins (Available Dec. 24 through Jan. 1) Horchata Mousse with a gingerbread sable cookie, pecan praline crumble, coffee ice cream, and bourbon caramel saucesTusker House (Available Nov. 11 through Dec. 31)  In Holiday Fashion: Buffalo Trace Kentucky Straight Bourbon, rosemary syrup, cranberry, lime, and cinnamon (New) (Souvenir jingle glow cube available)  Available at Popcorn Carts (Available through Dec. 31)  Musical Holiday Tin Premium Bucket (New)  Mickey Mouse Snow Globe Sipper Cup (New)  Gold Tree Popcorn Bucket -- Foodie Guide to Festival of Holidays 2022 at Disneyland ResortThis runs through January 8, 2023 and yes, you can buy a Sip and Savor Pass.Disneyland Park Alien Pizza Planet (Available Nov. 11 through Jan. 8; mobile order available) Charcuterie Pizza Slice topped with pesto cream sauce, fig marmalade, prosciutto, capocollo, Spanish chorizo, caramelized onions, cornichons, cheese blend, and arugula (New)  Holiday Green Alien Macaron filled with marshmallow creme and chocolate ganache  French Market Restaurant (Available Nov. 11 through Jan. 8; mobile order available) Haunted Mansion Cake: Purple sponge cake, raspberry mousse, raspberries, and cocoa nibs Peppermint Hot Chocolate: Smooth, rich hot chocolate topped with whipped cream and crushed peppermint (New) Galactic Grill (Available Nov. 11 through Jan. 8; mobile order available) Cranberry BBQ Chicken Sandwich: A fried chicken sandwich with cranberry-flavored BBQ sauce, provolone, onion ring, arugula, and citrus bacon aïoli served on a toasted brioche bun (New)  A Cup of Cheer: Orange cranberry cake with cream cheese icing topped with an orange cream-filled cream puff, dried cranberries, and holiday sprinkles (New)  Christmas Punch: Pomegranate, cranberry, and orange juices with Sprite served over ice and garnished with fresh pomegranate seeds, cranberries, and a rosemary sprig (New)  Gibson Girl Ice Cream Parlor (Available Nov. 11 through Jan. 8; mobile order available)  Peppermint Holiday Sundae: Two scoops of peppermint ice cream, whipped cream, crushed peppermint, and chocolate crème cookies (New)  Cinnamon Brown Sugar Ice Cream (New)  Ice Cream Cookie Sandwich: Cinnamon brown sugar ice cream between oatmeal raisin cookies (New)  Jolly Holiday Bakery Cafe (Available Nov. 11 through Jan. 8; mobile order available) Thanks-mas Sandwich: Roasted turkey, stuffing, gravy, and cranberry sauce on rustic bread served with house-made chips Turkey Pot Pie Soup Sipping Chocolate with a Dipping Waffle: Thick and rich sipping chocolate with a sweet waffle for dipping Snowman Cinnamon Roll Cheesecake: Cinnamon roll-flavored cheesecake, cream cheese icing, milk chocolate nougatine arms, and snowman chocolate decoration (contains nuts) (New)  Santa Hat Macaron: Almond macaron shells with white peppermint cream filling and rich chocolate ganache Christmas Brownie: Dark chocolate brownie with white chocolate mousse Santa hat, sprinkles, and chocolate ears (New)  Mickey Mouse Gingerbread: Soft gingerbread Mickey Mouse-shaped cookie (Limit 5 per guest per transaction) Chimney Sweep Cold Brew: Cold brew coffee with hickory-smoked syrup, chocolate and caramel sauces, cream, and smoked salt-sugar sprinkle (New) Apple-Pecan Donut: Specialty donut with spiced icing, apple compote, candied pecans, and cream cheese frosting (New) Peppermint Cookie Donut: Specialty donut with peppermint icing, crushed peppermint, chocolate crème-filled cookies, and whipped topping (New)  Holiday Demitasse Ceramic Cup (Available beginning Nov. 11 while supplies last) Market House (Available Nov. 11 through Jan. 8)Mickey Mouse Gingerbread: Soft gingerbread Mickey Mouse-shaped cookie (Limit 5 per guest per transaction)  Mint Julep Bar (Available Nov. 11 through Jan. 8; mobile order available) Maple Beignets rolled in maple-flavored sugar Maple-bacon dipping sauce‌ (New) Plaza Inn (Available Nov. 11 through Jan. 8)  Gingerbread Bundt Cake: Gingerbread Bundt cake with apple cinnamon filling, vanilla glaze, and holiday sprinkles Holiday Cake: Devil's food cake with swirled white chocolate mousse filling, buttercream frosting, and holiday sprinkles Vanilla Pear Honey Lemonade: Lemonade infused with honey and pear nectar (New)  Pooh Corner and Candy Palace and Candy Kitchen (Available Nov. 11 through Dec. 31) Holiday Milk Wand: Three marshmallows dipped in caramel, enrobed in milk chocolate, and drizzled with green and red colored chocolate (New) Peppermint Mickey Mouse: Mickey Mouse-shaped marshmallow dipped in dark chocolate and covered in peppermint crunch Mickey Mouse Holiday Apple: Green Granny Smith apple dipped in caramel with marshmallow ears enrobed in milk chocolate, drizzled with green and red-colored white chocolate, and sprinkled with holiday cheer (New)  Snowflake Mickey Mouse Apple: Green Granny Smith apple dipped in caramel with marshmallow ears enrobed in white chocolate, covered in blue sugar, and decorated with a white chocolate snowflake Mickey Mouse Gingerbread Crisped Rice Treat: Mickey Mouse-shaped crisped rice treat dipped in white-colored chocolate, embellished with a dark chocolate face, and decorated with green and red white chocolate Mickey Mouse Holiday Crisped Rice Treat: Mickey Mouse-shaped cereal treat dipped in red-colored white chocolate, drizzled with green-colored white chocolate, and sprinkled with holiday cheer décor Holiday Cake Pops: Round chocolate cake pop dipped in milk chocolate and sprinkled with holiday cheer décor Holiday Minnie Mouse Cake Pop: Vanilla cake with marshmallow ears, dipped in red-colored white chocolate, drizzled with green-colored white chocolate, and topped with a white chocolate Minnie Mouse bow Rancho del Zocalo (Available Nov. 11 through Jan. 8; mobile order available)  Caldo de Pollo: Savory soup with chicken, rice, and vegetables Chile Verde: Slow-cooked pork with spicy tomatillo sauce served with Mexican rice and refried beans (New)  Pan Dulce Ice Cream Sandwich: Colorful Mexican sweet bread with eggnog ice cream, hot buttered rum-flavored sauce, whipped topping, and chocolate skull (New)  Hot Chocolate Red Rose Taverne (Available Nov. 11 through Jan. 8; mobile order available)  Holiday Flatbread: Pepperoni, sausage, and ham flatbread topped with arugula (New)  Holiday Cold Brew: Cold brew coffee with eggnog flavor Refreshment Corner (Available Nov. 11 through Jan. 8; mobile order available) Spicy Beef & Cheese Sandwich: Beef steak, cheese sauce, sautéed peppers and onions, and spicy pepper spread on artisan bread (New) Caramel-Pecan Cream Cheese Pretzel: Cream cheese pretzel topped with caramel sauce and candied pecans (New) Peppermint Cream Cheese Pretzel: Cream cheese pretzel topped with white chocolate and crushed candy canes (New) Butterscotch Soda: Sparkling water with butterscotch syrup, caramel drizzle, and cream (New) River Belle Terrace (Available Nov. 11 through Jan. 8)Pear Oat Cobbler: Spiced pears, oat streusel, and cranberry sorbet (New) (Plant-based)Stage Door Café (Available Nov. 11 through Jan. 8; mobile order available)Peppermint Mocha Funnel Cake with cold brew sauce topped with chocolate sauce, peppermint dust, and whipped topping (New) The Tropical Hideaway (Available Nov. 11 through Jan. 8)Holiday DOLE Whip Sundae: A swirl of DOLE Whip cherry and lime topped with festive decorationsChurro and Lemonade Cart in Critter Country (Available Nov. 11 through Jan. 8)Bride Churro: Elegantly dressed churro in a bouquet of vanilla and sugar  Churro Cart near “it's a small world” Holiday (Available Nov. 11 through Jan. 8) Churro with holiday apple spice dipping sauce (New) Churro Cart near Sleeping Beauty Castle (Available Nov. 11 through Jan. 8) Candy Cane Churro (New)  Peppermint Bark Dipping Sauce: Chocolate fudge infused with peppermint and topped with crushed candy canes (New)  Churro Cart in New Orleans Square (Available Nov. 11 through Jan. 8)Chocolate Cherry-Pistachio Churro: Classic churro rolled in chocolate cookie and pistachio dust, drizzled with cherry sauce, and topped with chopped pistachios (New)  Churro Cart in Town Square (Available Nov. 11 through Jan. 8) Mint Chip Churro (New)  Mint-Chocolate Dipping Sauce: Marshmallow creme infused with mint and topped with crushed chocolate cookies (New) Pretzel Cart in Frontierland (Available Nov. 11 through Jan. 8)Holiday Cookie Pretzel: Ginger snap cookie-dusted pretzel with vanilla icing dipping sauce (New)  Outdoor Vending Carts (Available Nov. 11 through Jan. 8) Christmas Cotton Candy: Apple flavorAvailable at Various Locations throughout Disneyland Park (Available beginning Nov. 11 while supplies last)  Musical Holiday Tin Premium Bucket Reindeer Parade Sipper Award Wieners (Available Nov. 11 through Jan. 8; mobile order available) Pastrami Reuben Dog: All-beef hot dog topped with thinly sliced pastrami, caramelized onions, pickled cabbage, Thousand Island dressing, spicy mustard, provolone, and pickle spears on a toasted baguette (New) Bananas Foster Funnel Cake Fries topped with cinnamon-banana sugar, caramel sauce, whipped topping, and fried bananas (New) Embolden Beer Co., Beyond Borders (New)  Bing Bong's Sweet Stuff and Trolley Treats (Available Nov. 11 through Dec. 31) Holiday Milk Wand: Three marshmallows dipped in caramel, enrobed in milk chocolate, and drizzled with green and red colored chocolate (New) Peppermint Mickey Mouse: Mickey Mouse-shaped marshmallow dipped in dark chocolate and covered in peppermint crunch Mickey Mouse Holiday Apple: Green Granny Smith apple dipped in caramel with marshmallow ears enrobed in milk chocolate, drizzled with green and red-colored white chocolate, and sprinkled with holiday cheer (New)  Snowflake Mickey Mouse Apple: Green Granny Smith apple dipped in caramel with marshmallow ears enrobed in white chocolate, covered in blue sugar, and decorated with a white chocolate snowflake Mickey Mouse Gingerbread Crisped Rice Treat: Mickey Mouse-shaped crisped rice treat dipped in white-colored chocolate, embellished with a dark chocolate face, and decorated with green and red white chocolate Mickey Mouse Holiday Crisped Rice Treat: Mickey Mouse-shaped cereal treat dipped in red-colored white chocolate, drizzled with green-colored white chocolate, and sprinkled with holiday cheer décor Holiday Cake Pops: Round chocolate cake pop dipped in milk chocolate and sprinkled with holiday cheer décor Holiday Minnie Mouse Cake Pop: Vanilla cake with marshmallow ears, dipped in red-colored white chocolate, drizzled with green-colored white chocolate, and topped with a white chocolate Minnie Mouse bow Boardwalk Pizza and Pasta (Available Nov. 11 through Jan. 8) Four-Meat Pizza: Tomato sauce with ham, Canadian bacon, sausage, and pepperoni topped with mozzarella Mexican Chocolate Cheesecake: Spiced chocolate cheesecake finished with white chocolate mousse and chocolate decoration (New) Boudin Bread Cart (Available Nov. 11 through Jan. 8) Snowman Sourdough Bread (Plant-based) Candy Cane Sourdough Bread (Plant-based) Christmas Tree Pull-Apart Sourdough Bread (Plant-based) Clarabelle's Hand-Scooped Ice Cream (Available Nov. 11 through Jan. 8; mobile order available) Chocolate-Peppermint Sundae: Chocolate and peppermint ice cream in a waffle cup topped with whipped cream and peppermint candy (New)  Pomegranate Hard Float: Pomegranate hard cider with lemon sorbet topped with pomegranate arils (New) Pomegranate Hard Cider (New) Cocina Cucamonga (Available Nov. 11 through Jan. 8; mobile order available)Winter Margarita: Black cherry margarita (New) Cozy Cone (Available Nov. 11 through Jan. 8; mobile order available)  Luigi Chicken Pesto Cone: Creamy pesto alfredo pasta, marinated chicken, balsamic glaze, bruschetta tomatoes, and Romano cheese Esquite Corn Fritters: Fried corn fritters tossed in chile-lime seasoning and topped with cilantro-lime dressing, cotija cheese, and pico de gallo (New)  Pumpkin Pie Churro: Churro rolled in pumpkin spice sugar with pumpkin pie dipping sauce (New)  Christmas Tree Cone: Peppermint soft-serve decorated with holiday sprinkles Stereo Tangerine Express IPA Michelada with chile-lime seasoning and lime (New)  Stereo Tangerine Express IPA (New)  Peanut Butter Whiskey Cocktail: Peanut butter whiskey, peanut butter syrup, vanilla ice cream, almond milk, and cinnamon sugar topped with whipped cream and peanut butter drizzle (New)  Fairfax Market Fruit Cart (Available Nov. 11 through Jan. 8) Seasonal Agua Fresca: Christmas punch (New) Fiddler, Fifer & Practical Cafe (Available Nov. 11 through Jan. 8) Mickey Mouse Gingerbread: Soft gingerbread Mickey Mouse-shaped cookie (Limit 5 per guest per transaction) Flo's V-8 Café (Available Nov. 11 through Jan. 8; mobile order available) Gingerbread Shake with whipped topping and a gingerbread cake doughnut (New)  New Motion, Blueberry Insight, Hard Sparkling Black Tea (New) Hollywood Lounge (Available Nov. 11 through Jan. 8; mobile order available) Churro Delight: Horchata garnished with mini churros (Non-alcoholic) (New) Everything Spice: RumChata, horchata, spiced rum, and butterscotch liqueur garnished with mini churros and dusted with cinnamon (New) Pineapple-Fresno Chile Michelada: Tomato-based michelada with pineapple-fresno chile lemonade and Modelo garnished with chile-lime seasoning and lime (New) Gingerbread Mule: Cinnamon whiskey, ginger beer, lemon juice, and gingerbread syrup garnished with a maraschino cherry (New) Harland Brewing Co., Winter IPA (New) La Bodega Azteca Stout (New) Calidad Hibiscus Watermelon Agua Fresca (New) Smog City Brewing, From LA with Love (New) Lamplight Lounge - Boardwalk Dining (Available Nov. 11 through Jan. 8) Braised Beef Poutine: Steak fries, braised beef, cheese curds, beef gravy, and tomatillo-serrano salsa garnished with Fresno chiles Peppermint-Vanilla Vodka Hot Chocolate: Hot chocolate with peppermint schnapps and vanilla vodka topped with whipped cream and peppermint Holiday Martini: A festive twist on a classic vanilla vodka paired with peppermint, chocolate liqueur, and Frangelico Lamplight Lounge (Available Nov. 11 through Jan. 8) Braised Winter Beef: Slow braised beef with carrot risotto and pea tendrils (New)  Peppermint Donuts: Hot cocoa-dusted donuts with toasted marshmallow crème and peppermint-chocolate dipping sauce Peppermint-Vanilla Vodka Hot Chocolate: Hot chocolate with peppermint schnapps and vanilla vodka topped with whipped cream and peppermint Holiday Martini: A festive twist on a classic vanilla vodka paired with peppermint, chocolate liqueur, and Frangelico Pixar Ball Sipper (Available beginning Nov. 11 while supplies last)  Lucky Fortune Cookery (Available Nov. 11 through Jan. 8; mobile order available)Thai Iced Tea with sea salt cream and brown sugar bobaMortimer's Market (Available Nov. 11 through Jan. 8)Christmas Tree Pull-Apart Sourdough Bread (Plant-based)Pacific Wharf Cappuccino Cart (Available Nov. 11 through Jan. 8; mobile order available)  Salted Caramel-Mocha Bundt Cake: Coffee Bundt cake filled with salted caramel, finished with ganache, sprinkles, and white chocolate mousse (New)  Mickey Mouse Gingerbread: Soft gingerbread Mickey Mouse-shaped cookie (Limit 5 per guest per transaction) Pym Test Kitchen (Available Nov. 11 through Jan. 8; mobile order available)Atomic Pretzel: Apple-Bacon Soft Pretzel with cinnamon-sugar salted pretzel with apple-bacon compote, cranberries, caramel sauce, cream cheese, and candied pepper bacon (New)  Schmoozies! (Available Nov. 11 through Jan. 8; mobile order available)  Dulce de Leche Mickey Mouse Shake topped with whipped topping, caramel sauce, and vanilla crème cookies (New)  Chocolate-Cherry Yule Log Shake topped with a slice of hazelnut-chocolate yule log (New)  Smokejumpers Grill (Available Nov. 11 through Jan. 8; mobile order available)  Maple-Bacon Shake: Maple-flavored shake topped with whipped cream, bacon bits, and maple drizzle (New)  Pineapple Limeade: Limeade, pineapple juice, and sour green apple syrup with a red sugar rim (New)  Holiday Punch Cocktail: Vodka with cranberry and orange juices garnished with fresh cranberries (New)  Karl Strauss Brewing Co., Tangible IPA (New) Anchor Brewing, Christmas Ale (New)  Honest Abe Hard Apple Pie Cider (New) Churro Cart on Buena Vista Street (Available Nov. 11 through Jan. 8)Caramel Apple Churro: Churro topped with spiced apples, caramel sauce, and whipped topping (New) Churro Cart near Goofy's Sky School (Available Nov. 11 through Jan. 8)Abuelita Hot Chocolate Churro with condensed milk dipping sauceChurro Cart near Grizzly Peak (Available Nov. 11 through Jan. 8)Peppermint Churro: Churro coated with crushed candy canes and drizzled with chocolate and vanilla sauceChurro Cart in Hollywood Land (Available Nov. 11 through Jan. 8)Chocolate Cherry-Pistachio Churro: Classic churro rolled in chocolate cookie and pistachio dust, drizzled with cherry sauce, and topped with chopped pistachios (New) Outdoor Vending (Available Nov. 11 through Jan. 8) White Cotton CandyAvailable at Various Locations throughout Disney California Adventure Park (Available beginning Nov. 11 while supplies last) Light Up Holiday Swizzle Stick Light Up Toy Story Christmas Tree Bucket Available at Various Locations throughout Disneyland Park and Disney California Adventure Park (Available beginning Nov. 11 while supplies last) Holiday Base Bucket Holiday Travel Tumbler with lanyard Holiday Stainless Steel Tumbler Blue Mickey Mouse Jingle Bell Glow Cube White Mickey Mouse Jingle Bell Glow Cube Gingerbread Bottle Topper Holiday Kermit Straw Clip Wreath Mickey Mouse Ear Hat Bowl Gingerbread Mickey Mouse Ear Hat Bowl Disney California Adventure ParkFavorite Things  Chicken Tikka Masala with cardamom basmati rice, lemon raita, cilantro, and garlic naan crumble (New)  Claus' Hot Cocoa Macaron: Inspired by the Disney+ series The Santa Clauses, features a red macaron filled with chocolate hot cocoa filling and ganache finished with a chocolate decoration Churro Toffee Cold Brew Latte Cocktail: Joffrey's Coffee & Tea Co. Mexico Origin Blend Coffee, coffee liqueur, demerara, cinnamon sugar, vanilla bean, and almond milk garnished with churro syrup, whipped cream, and chocolate toffee crumbles (New)  Making Spirits Bright Mickey Mouse-shaped Gingerbread Cookie Santa's Milk & Cookies Hot Cocoa: Inspired by the Disney+ series The Santa Clauses, whole milk with flavors of cookies & cream and white chocolate topped with flavored whipped cream (New) (Non-alcoholic) Maple-Hazelnut Hot Buttered Rum: Rum, maple, hazelnut, demerara, butter, cinnamon, nutmeg, and clove garnished with salted caramel whipped cream, sea salt, and demerara sugar sprinkle Red Wine Flight: Sebastiani Cabernet Sauvignon, Kunde Merlot, and Alexander Valley Vineyards Syrah (New)  White Wine Flight: Zaca Mesa Viognier, Fess Parker Winery Chardonnay, Dr Loosen, Riesling, and Domaine Ste Michelle Brut Sparkling (New)  Grandma's Recipes IMPOSSIBLE Meatloaf with Mashed Potatoes with classic gravy and crispy shallots (New)  Pumpkin Layered Cheesecake: Layers of New York-style cheesecake, pumpkin gooey cake, and graham cracker topped with spiced Chantilly and a chocolate decoration (New)  Hummingbird Cocktail: Bourbon, créme de banana Liqueur, pineapple juice, banana purée, butter pecan syrup, cinnamon sugar, demerara, and vanilla bean garnished with a pineapple wedge (New)  Blood Orange-Pom Limeade: Pomegranate and lime juices with cookie butter and blood orange syrups garnished with a lime wheel (New) Merry Mashups   Turkey Poutine: Layers of roasted turkey, sweet potato bites, cheese curds, and gravy topped with frosted cranberries (New) Esquites Carnitas Mac & Cheese: Esquites-inspired mac & cheese with carnitas, salsa macha, spiced puffed rice, freeze-dried corn, and chopped cilantro Spicy Apple Cider Margarita: Reposado tequila, apple cider, house-made ghost pepper-cinnamon syrup, raspberry syrup, and lime juice garnished with an apple chip (New)  Holiday Duets  Southern Mac 'n Cheese: Cajun-style mac & cheese with andouille sausage and spiced panko crunch (New)  Pork Belly Adobo: Garlic fried rice with braised pork belly, chicharron pieces, and green onions Ceylon Splash: Joffrey's Coffee & Tea Co. Ceylon Black Tea, passion fruit juice, coconut syrup, and calamansi purée garnished with an edible purple orchid (New) (Non-alcoholic) Huckleberry Sake Sangria: Merlot, sake, huckleberry syrup, orange juice, and cinnamon syrup topped with sparkling water and garnished with an orange wheel (New)  A Twist on Tradition   Curry Mac 'n Cheese with cilantro oil and crispy garbanzos (New)  Lox & Everything Bagel Nachos: Bagel chips, cream cheese, diced smoked salmon, everything spice, and mixture of onions, tomatoes, and capers Guava-Melon Lassi: Guava nectar, rock melon syrup, nonfat yogurt, and honey garnished with cinnamon whipped cream and honey-flavored cereal (New)  Brews & Bites IMPOSSIBLE Chorizo Queso Fundido topped with chopped cilantro served with house-made tortilla chips Two Coast Brewing Co. Saint Father Festbier: Authentic Oktoberfest Festbier; a Deep Golden Strong Lager with a robust body, a fine balance of spice, hints of floral notes, and a gentle bitterness (New)  North Coast Brewing Red Seal Ale (Nitro): Full-bodied copper-red pale ale with notes of hops and a spicy finish (New)  Stone Brewing Imperial Stout: Rich stout with notes of chocolate, coffee, black currants, anise, and roasted malts (New) Golden Road Brewing Christmas Cart Wheat Ale: Wheat ale bursting with bright cherries and spiced cinnamon, nutmeg, clove, and allspice (New)  Brewery X Happy Holihaze Blood Orange Hazy IPA: Hazy IPA with simcoe, citra, and mosaic hops flavors and aromas of blood orange and citrus (New)  Stereo Brewing Love Buzz Coffee Amber Ale: A coffee-forward, light-bodied amber ale with El Salvadorian coffee, whole vanilla beans, and a touch of sweetness with aromas of toffee and hazelnut with a smooth finish (New)  Sierra Nevada Celebration Fresh Hop IPA: Blend of cascade and centennial hops for aromas and flavors of citrus, pine, and floral notes (New)  Alesmith Brewing Nut Brown Ale: Deep brown color with rich, malt-forward flavor with notes of biscuit, mild cocoa, and earthy hops (New)  Ficklewood Ciderworks Bramblebark: A creamy and aromatic cider with blackberries and a touch of vanilla aged in Hungarian and French oak barrel (New)  Juneshine Hard Kombucha Açaí Berry: Brewed with organic açaí and blueberries for a subtle earthiness (New)  Allagash Brewing Curieux Bourbon Barrel-Aged Golden Ale: Notes of vanilla, caramel, oak, and hints of bourbon (New)  Bottle Logic Pumpkin Spice Latte Stout: Fresh pastry stout with pumpkin, lactose, spices, and coffee (New)  Seasonal Special Beer Flight: North Coast Brewing, Red Seal Ale, Stereo Brewing, Love Buzz Coffee Amber Ale, Alesmith Brewing, Nut Brown Ale, Bottle Logic, and Pumpkin Flavored Stout (New)  Festive Favorites Beer Flight: Two Coast Brewing Co., Saint Father Brewery X Blood Orange Dictionary Hazy IPA Allagash Brewing, Curieux Barrel-Aged Golden Ale Stone Brewing, and Imperial Stout (New) Holiday Hoppiness Beer Flight: Ficklewood Ciderworks, Bramblebark Juneshine Hard Kombucha, Açaí Berry Golden Road Brewing, Christmas Cart Wheat Ale, and Sierra Nevada Celebration Fresh Hop IPA (New) Winter Sliderland  Holiday Ham Slider with cranberry-bacon jam and Gruyère on a salt and pepper brioche bun (New)  Brisket Slider with smoked onions and horseradish ketchup on a pretzel roll (New)  Cherry-Mango Punch: Cherry syrup, mango, and peach nectars with lemon juice garnished with a frozen peach (New) (Non-alcoholic) Tiramisu Yule Log Cocktail: Vodka, hazelnut liqueur, oat milk, tiramisu syrup and chocolate bitters, garnished with Valrhona chocolate powder (New)  Visions of Sugar Plums  Sweet Potato-stuffed Corn Muffin with red beans, rice, and green onions Chocolate Bourbon-flavored Tart made with TWIX Cookie Bar Pieces: Layers of caramel and chocolate bourbon-flavored mousse made with TWIX Cookie Bar pieces (New)  Cranberry-Chai Pisco Punch: South American Brandy, cranberry, and lemon juices with cranberry and chai syrups garnished with a lemon wheel (New)  Piña-Hibiscus Mezcal Mule: Mezcal, pineapple-ginger-lemon purée, pineapple, lemon juices, hibiscus syrup, and ginger beer garnished with a pineapple wheel (New)  Available at all Festival MarketplacesPurple Mickey Mouse Jingle Bell Glow CubeTreats for Santa Cart  Santa's Milk & Cookies Hot Cocoa Inspired by the Disney+ series The Santa Clauses: Whole milk with flavors of cookies & cream and white chocolate topped with flavored whipped cream (New) Hot Buttered Rum: Rum, maple, hazelnut, Demerara sugar, butter, cinnamon, nutmeg, clove, and salted caramel Cookie Decorating Kit: Mickey Mouse snowman cookie decorating kit (New)  Cocina Cucamonga (Mobile order available) Capirotada: Mexican bread pudding with raisins, peanuts, walnuts, and green apples topped with fresh bananas, sweetened condensed milk, and toasted coconut (New)  Holiday Ponche: Holiday-spiced guava drink served with fresh fruit and sugar cane (New) (Non-alcoholic) Holiday Ponche Cocktail: Holiday-spiced guava drink served with fresh fruit, sugar cane, and a shot of tequila Viva Navidad at Paradise Garden Grill IMPOSSIBLE Albondigas Soup: IMPOSSIBLE meatballs in a vegetable soup (New) (Plant-based offering) Loaded Yucca Fries topped with arbol chile cheese sauce, carne asada, guacamole, sour cream, and pickled red onion (New)  Pozole Dip Torta: Pozole-braised pork torta with hominy spread, cabbage, radish, cilantro, and jalapeño served with a side of pozole consommé Chicken Tinga Arepa: Handmade arepa topped with refried beans, chicken Tinga, cabbage, avocado, and queso fresco (New)  Chicken Tinga Burrito: Chicken Tinga, rice, and beans in a flour tortilla served with corn tortilla chips (New)  Mango Tres Leches: Tres leches parfait with white cake and mango purée topped with caramel Chantilly, green whipped topping, and sprinkles (New) Watermelon Candy Cocktail: Tequila, watermelon schnapps, and pineapple juice with a Chamoy and chile-lime seasoned rim Pacific Wharf Café (Mobile order available) Holiday Sandwich: Black Forest ham, whole-grain mustard spread, cranberry mayo, and arugula on a stuffing roll served with chips (New)  Chicken Tortilla Soup with grilled corn, fresh onion, and cilantro topped with crispy tortilla strips and served in a bread bowl (New)  Peppermint Bark Bread Pudding: White chocolate, chocolate chips and peppermint with whipped topping and crème anglaise (New) Pacific Wharf Cappuccino Cart (Mobile order available)Caramel Toffee Horchata Cold Brew: House-made rice and cinnamon beverage flavored with toffee and finished with whipped topping, caramel drizzle, and toffee (New) Pym Tasting Lab (Mobile order available)Snack Molecules: Mini pretzels, honey-roasted peanuts, and popped sorghum with winter flavors (New) Smokejumpers Grill (Mobile order available) Loaded Latkes: Traditional latkes loaded with smoked brisket and topped with dairy-free horseradish cream and scallionsSonoma Terrace (Mobile order available)   Colombian Empanadas: Colombian-style beef empanadas, served with aji verde and cabbage salad tossed with cilantro dressing and escabeche (New)  Mistletoe Mule: A twist on a classic mule with cranberry juice and agave garnished with a sprig of rosemary and a cape cranberry Terran Treats (Mobile order available)Hot Chocolate Churro: Hazelnut chocolate, spicy chocolate streusel, and mini marshmallows (New)  Seasonal Outdoor Carts  Gingerbread Cake topped with a molasses glaze, a gingerbread man, and sprinkles (New)  Bean & Cheese Pupusa with a side of curtido and tomato sauce (New)  Calidad Spiked Sparkling Agua Fresca: Sweet prickly pear and tangy pomegranate flavors (New)  Downtown Disney District Friends of the FestivalNaples Ristorante e Bar (Available Nov. 11 through Jan. 8)  Tikka Masala Pizza: Inspired by Diwali; hand-tossed traditional Neapolitan-style pizza crust topped with a generous base of tikka masala sauce, red onion, green bell pepper, and mozzarella cheese (Available with marinated chicken or paneer) (New)  Tuk Tuk: Inspired by Diwali. Blanco tequila, ginger syrup, tamarind syrup, and lime juice shaken on the rocks and garnished with a lime wheel and chili-lime seasoning rim (Non-alcoholic version available) (New)  Tortilla Jo's (Available Nov. 11 through Jan. 8) Dulce De Leche Tamales: Cinnamon, evaporated milk, regular milk, Cajeta de Celaya, vanilla extract, sugar, and cream cheese topped with pecans and powdered sugar (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.Shop 1923 Main StreetFeel free to visit our 1923 Main Street® Disney merchandise shop where we have hundreds of unique and original Disney-inspired t-shirts, leggings, clothing, mugs, phone cases and much more. You'll find everything from 1923 Main Street logo merchandise to custom created authentic Disney-inspired originals, including lots of great patterns for leggings and other items.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

The name of Thousand Island dressing was inspired by an archipelago of 1,864 islands that are in both Canada and the United States. Legends surrounding the creation of the dressing are interesting, but even more intriguing are the stories of hauntings connected to the islands. These islands are dotted with villages, forts and castles making them the perfect setting for ghost stories and legends. Join us as we look at the history and hauntings of some of these locations in the 1000 Islands! The Moment in Oddity features the Black Heron's hunting trick and This Month in History features Elvis Presley's first appearance on the Ed Sullivan Show. Our location was suggested by Amy Johnson. Our sponsor this episode is Sunbright Realty! Check then out at sunbrightrealty.com Check out the website: http://historygoesbump.com   Show notes can be found here: https://historygoesbump.blogspot.com/2022/09/hgb-ep-451-thousand-islands.html     Become an Executive Producer: http://patreon.com/historygoesbump Music used in this episode:  Main Theme: Lurking in the Dark by Muse Music with Groove Studios (Moment in Oddity) Vanishing by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/4578-vanishing License: https://filmmusic.io/standard-license (This Month in History) In Your Arms by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/3906-in-your-arms License: https://filmmusic.io/standard-license Outro Music: Happy Fun Punk by Muse Music with Groove Studios And https://www.purple-planet.com/ Travel Documentary Evil Around

The Yankees and Mets both split over the weekend and Keith Hernandez had his No. 17 retired. Plus, Dave describes why he doesn't care for Thousand Island dressing. Learn more about your ad choices. Visit megaphone.fm/adchoices

The Skulls Welcome to The Guys Review, where we review media, products and experiences.   **READ APPLE REVIEWS/Fan Mail**Mention Twitter DM group - like pinned tweet @The_GuysReviewRead emails theguysreviewpod@gmail.comTwitter Poll The Skulls Directed Rob Cohen   Starring:  Joshua JacksonPaul WalkerHill HarperLeslie BibbChristopher McDonaldSteve HarrisWilliam PetersenCraig T. Nelson Released: March 21, 2000 Budget: $15M ($25.5M in 2022) Box Office: $50.8M ($86.2M in 2022) Ratings:   IMDb 5.6/10 Rotten Tomatoes 9% Metacritic 24% Google Users 77%  Here art thine Awards My Lord Tucker the Wanker second Earl of Wessex. Lord of the Furries. Heir of Lord baldy the one eyed snake wrestler. Protector of Freedom units. Step Sibling with funny feelings down stairs. Entertainer of uncles. First time you saw the movie? Plot:      Top Five Trivia of the movie: TOP 51 The Skull-and-Bones Society (on which this movie was based) actually gives out watches to each class of skulls, though not necessarily with the whole branding ceremony. After the movie was filmed, Joshua Jackson acquired one of the actual watches and gave it to director Rob Cohen. 2 The wristwatch that each new member of the Skulls is given is the Breitling Old Navitimer. Retails for $2,800-$7500. 3 Joshua Jackson was considered for the role of Mox in Varsity Blues(1999), which was played by James Van Der Beek. One year later, James Van Der Beek was considered for the part of Luke McNamara which went to Jackson. 4 The film is included on the film critic Roger Ebert's "Most Hated" list. 5 When the Skulls members are heading out to the island, the castle in the background is Singer Castle on Dark Island. The island that the Skull and Bone Society owns is called Deer Island. Both islands are in the Thousand Island of the St. Lawrence River.  **TRIPLE LINDY AWARD** **REVIEW AND RATING** TOP 5Stephen:1 Breakfast club2 T23 Sandlot4 Back to the Future5 Mail order brides Chris:1. sandlots2. T23. trick r treat4. rocky horror picture show5. hubie halloween Trey:1) Boondocks Saints2) Mail Order Brides3) Tombstone4) Very bad things5) She out of my league  Tucker:1. T22: Tombstone3: Gross Pointe Blank4: My Cousin Vinny5: John Wick WHAT ARE WE DOING NEXT WEEK? Web: https://theguysreview.simplecast.com/EM: theguysreviewpod@gmail.comIG: @TheGuysReviewPodTW: @The_GuysReview - Twitter DM groupFB: https://facebook.com/TheGuysReviewPod/YouTube: https://www.youtube.com/channel/UCYKXJhq9LbQ2VfR4K33kT9Q Please, Subscribe, rate and review us wherever you get your podcasts from!! Thank you,-The Guys

Hopefully you know a little bit about fast food.... Because we're doing a Yum Yum One and Done Shock! Everyone will be given a question about fast food condiments... Alexis: According to a new poll... What is the most popular sauce at McDonald's? Is it ranch, honey mustard, or sweet and sour? Brooke: Which is the most popular salsa condiment at Taco Bell... Is it their hot sauce, mild sauce, or fire sauce? Jose: When asked what their favorite sauce is, did Subway customers say "Thousand Island," "Sweet Onion," or "Chipotle Southwest?" Jeffrey: Is KFC's most popular sauce Buttermilk Ranch, Honey BBQ, or their Finger Lickin' Good sauce?

Gary Busey: The Voice of Reason. A French Ranch on the Thousand Island with Caesar. To Be Honest, I'm Rooting For The Monkeys! I Don't Like Words That End in Zeeeeeeeeeee. Dental Floss and Craps. In Soviet Russia the Dressing Undresses you. All Ninjas are Handsome. It's A Purple Nurple Zurple! Digahertz Deezz Nuts. See Anal Street. In France they Call it Dressing Royale. What's-this-here-sauce? More McCock Talk. Contemporary Liberal Hairdo. Why does it smell of Helena Bonham Carter? A Man-Shaped Mannequin With Bill. A little Science with Bobby and more on this episode of The Morning Stream.

Gary Busey: The Voice of Reason. A French Ranch on the Thousand Island with Caesar. To Be Honest, I'm Rooting For The Monkeys! I Don't Like Words That End in Zeeeeeeeeeee. Dental Floss and Craps. In Soviet Russia the Dressing Undresses you. All Ninjas are Handsome. It's A Purple Nurple Zurple! Digahertz Deezz Nuts. See Anal Street. In France they Call it Dressing Royale. What's-this-here-sauce? More McCock Talk. Contemporary Liberal Hairdo. Why does it smell of Helena Bonham Carter? A Man-Shaped Mannequin With Bill. A little Science with Bobby and more on this episode of The Morning Stream.

Disney Springs Health and Wellness Celebration in JanuaryDisney Springs is embracing 2022 with a focus on health and wellness, including complimentary group fitness classes  on select Wednesdays and Fridays in January. Each class will begin at 9:00 a.m. and will take place in Town Center near Ever After Jewelry Co. & Accessories. Wellness Wednesday Events Schedule: January 12 – Warrior One Yoga presented by lululemon   January 19 – HIIT Workout Class presented by Under Armour January 26 – Orlando Power Yoga presented by Fabletics Fitness Friday Events: January 21 – Warrior One Yoga presented by lululemon January 28 –  HIIT Workout Class presented by Under Armour Registration is required for all events and space is limited. To register, visit the Fitness and Wellness page under the Experiences tab on DisneySprings.com. Eat Healthy at Disney SpringsIt's also important to eat a well-balanced diet. Disney Springs has plenty of great food, and that includes healthier option menu items.Erin McKenna's Bakery NYC – Focus on diners with gluten, dairy, egg, and soy sensitivities, the health-minded, and those with allergies (especially kids) who can't find good food. Everything here is vegan, gluten-free and promises to be delicious.Frontera Cocina – The Taqueria Ensalada features Arcadian lettuce, poblano rajas, carrot, radish, avocado, tortilla strips, Cotija cheese and an avocado-lime vinaigrette-grilled chicken breast or the Mojo garlic grilled shrimp can also be added.Planet Hollywood – The Hollywood Bowl is a standout salad that features Romaine lettuce, house-roasted turkey breast, hard-boiled egg, avocado, Roma tomato, and cucumber. It comes with bacon, swiss cheese and croutons, but you can omit those if you're aiming for a lower calorie meal. While the recommended dressing is Thousand Island, feel free to swap in a balsamic vinaigrette if desired.The Polite Pig – The Polite Caesar and Cobb Salads (without bacon) are satisfying bets, while the Chicken Salad Wrap is great for those who want a handheld option. There are even healthy choices for little ones including the Roast Smoked Turkey Breast and Grilled Skinless Chicken Breast.Raglan Road Irish Pub and Restaurant – This Shepherd Went Vegan is a plant-based Shepherd's Pie, and the Raglan Risotto is a vegetarian dish that spotlights wild mushrooms, glazed baby vegetables, tarragon and shaved parmesan. Raglan Road is also celebrated by those with gluten sensitivities as many of their popular menu items are gluten-free.Yesake – The Tofu Power Bowl is a hearty mix of organic tofu, avocado, spinach, carrot, cabbage, cucumber, tempura crunch and wasabi ponzu. Best of all? Guests can modify it to your liking.These are just a few of the healthier items you can find at Disney Springs. But remember to ask your server for recommendations and d forget you can always ask for a dish to be modified. Foodie Guide 2022 Epcot International Festival of the ArtsRunning from January 14 through February 21, 2022  the EPCOT International Festival of the Arts will showcase visual, culinary and performing arts from across the globe. Here's the long awaited Foodie Guide to the EPCOT International Festival of the Arts!Pop Eats! (Near Port of Entry)Food Items: Tomato Soup with Grilled Cheese Tomato Soup with Bacon, Apple, and Brie Grilled Cheese (New) Almond Frangipane Cake layered with raspberry jam and Belgian chocolate Pop't Art: Modern-designed sugar cookie with chocolate-hazelnut filling Figment Premium Popcorn Bucket with Rainbow Popcorn (New) Beverages: Hazy IPA Tomato Soup Can Bloody Mary The Deconstructed Dish (Near Port of Entry)Food Items:  Deconstructed BLT: Crispy pork belly, soft-poached egg, brioche, watercress espuma, tomato jam Deconstructed French Onion Soup: Beef broth ravioli, Gruyère espuma, onion bread pudding, and onion textures (New) Deconstructed Key Lime Pie: Flexible Key lime curd, “Key lime” mousse, graham cracker cake, and meringues (Wonderful Walk of Colorful Cuisine – Green) (New) Beverages: Deconstructed Apple Pie à la Mode: Apple-cinnamon gelato, cinnamon apple cider, apple pie filling, and streusel (non-alcoholic) (New) Brown Ale Deco Delights (Near Port of Entry) Food Items: Dulce Chocolate Mousse with chocolate crémeux and dark chocolate truffle (New) Decadent Valrhona Chocolate with dark chocolate mousse, chocolate brownie, and cassis mousse (New)  Orange Mousse with lemon cake and raspberry meringues (New) Beverages: Strawberry Blonde Nitro Vanilla Porter Milk Stout Neapolitan Beer Flight The Craftsman's Courtyard (near Disney Traders) (New)Food Items: Cast Iron-roasted P.E.I. Mussels with Sautéed Tomatoes, Garlic, and Fresh Herbs (New) Cast Iron-seared Steelhead Trout with parsley salad, grape tomatoes, Kalamata olives, capers, and lemon aïoli (New) Beverages: Wheat Beer Chardonnay Rosé Cabernet Sauvignon Wine Flight Refreshment OutpostFood Items: Plant-based Bratwurst with spicy turmeric aïoli, coffee barbecue jackfruit, and slaw (Plant-based) Artist Palette Jumbo Chocolate Chip Cookie Beverages: Blue Raspberry Blonde Ale Nairobi Coffee Dark Beer Brown Ale Pastoral Palate (Germany) Food Items: Red Wine-braised Beef Short Rib with parsnip purée, broccolini, baby tomatoes, and aged balsamic Wild Boar Cassoulet with duck confit, ham hock, and wild boar sausage (New) Opera Cake: Almond joconde, coffee buttercream, and chocolate ganache Beverages: Rosé Hard Cider Rosé Blonde Ale Frozen Rosé A Play on Rosé Flight Old Vine Rosé The Artist's Table (America)Food Items: Beef Wellington: Mushroom duxelle, prosciutto, and puff pastry with red wine demi-glace and baby vegetables Pan-seared Scallops with vanilla-butternut squash purée, brown butter cauliflower purée, and lime foam (Wonderful Walk of Colorful Cuisine – Orange) Pistachio Cake with cherry mousse and morello cherries Beverages: Sipping Chocolate Flight: White, milk, and dark chocolate (non-alcoholic) White Ale Amber Ale Brown Ale Pinot Noir Symphony in Chocolate Flight: Cream liqueurs paired with Sipping Chocolates Beer Flight Tangierine Café: Flavors of the Medina (Morocco)Food Items: Carrots Three Ways: Berbere-spiced grilled carrots, pickled carrots, and carrot ginger purée (Plant-based) (New) House-made Crispy Almond Phyllo Pockets with white chocolate pomegranate and milk chocolate orange (New) Beverages: Chai Tea Mint Mimosa: Twinings of London Chai Tea with Key lime sparkling wine and mint Sangria Hard Cider Chai Hard Cider Berry Hard Cider Cider Flight Vibrante & Vívido: Encanto Cocina (Between Morocco & France) Food Items: House-made Chorizo and Potato Empanada with turmeric aïoli and annatto aïoli (Wonderful Walk of Colorful Cuisine – Yellow) (New) Spicy Ajiaco Soup with guajillo and árbol chili-spiced chicken, potato, avocado, corn, and crème fraîche (Gluten/Wheat Friendly) (New) Passion Fruit Mousse with Dragon Fruit Jam (Gluten/Wheat Friendly) Beverages: Coconut and Passion Fruit Smoothie (non-alcoholic) Frozen Piña Colada Passion Fruit Daiquiri Refreshment Port (Near Canada)Food Items: Gnocchi Poutine with red wine-braised beef, cheese curds, basil, and burrata (New) Artist Palette Jumbo Chocolate Chip Cookie Beverages: Blood Orange Cosmo: Vodka with blood orange, cranberry, and lime (New) Hard Cider Gourmet Landscapes (Canada) Food Items: Blood Orange-braised Beet Carpaccio with mustard vinaigrette, pickled clamshell mushrooms, golden beets, and crostini (Wonderful Walk of Colorful Cuisine – Red) (Planted-based) (New) Roasted Bone Marrow with onion marmalade, pickled mushrooms, mache lettuce, and bone marrow snow (New) Wild Mushroom Risotto, Aged Parmesan, Truffle Shavings, and Zinfandel Reduction Beverages: German Lager Cuvée Sparkling Wine Merlot Frozen Rusty Nail Cocktail The Donut BoxFood Items: Vanilla Donut with strawberry sugar, strawberry ice cream, fresh strawberries, and strawberry gele (Wonderful Walk of Colorful Cuisine – Pink) (New) Inside Out Donut: Vanilla donut with Bavarian cream (New) Chocolate-dipped Donut with black and gold sugar sprinkles and chocolate buttercream ((New) Beverages: Rosé Cold Fashion Coffee Cocktail L'Art de la Cuisine Française (France)Food Items: Crème de Brie en Petit Pain: Warm creamy brie in a house-made bread bowl Croissant à la Truffe Noire d'Hiver: Black winter truffle croissant served warm Mousseline de Bisque de Homard Froide, Brioche Feuilletée à l'Aneth: Chilled lobster bisque mousse served with dill brioche (New)  Moelleux aux Noisettes et Chocolats Valrhona: Molten chocolate and hazelnut cake with pure origin Valrhona chocolates Beverages: Frozen French Martini: Vodka, black raspberry liqueur, pineapple, orange, and grape juice with lemon-lime foam French Rosé Sparkling Wine Cabernet Sauvignon Sparkling Chardonnay El Artista Hambriento (Mexico)Food Items: Huarache Verde: Cilantro huarache with cochinita pibil, fresh pineapple, and pickled onion (New) Carne Asada: Seared beef tenderloin, grilled queso fresco, refried beans, scallion, and ranchera salsa (New) Taco de Chocolate: Chocolate candy shell filled with Mexican chocolate mousse with a touch of chile topped with seasonal fruit (Gluten/Wheat Friendly) Beverages: Mexican Craft Beer: Crafted with citrus notes and made with Mexican Caribbean seawater The Lily: Blanco tequila, violet essence Infusion, rose petal liqueur, cranberry, and lime juice Smoky Raspberry: Blanco tequila, rosemary-infused mezcal, ginger cordial, lime juice, and rosemary aroma Goshiki (Japan)Food Items: Chicken Kushiage: Breaded and fried chicken with yum yum sauce and vegetables (New) Sushi Donut: Donut-shaped sushi featuring salmon, tuna, shrimp, cucumber, and sesame seed over a decorated plate of wasabi aïoli, sriracha, and eel sauce Beverages: Winter Ale Sake in a traditional personalized wooden cup Niseko Flurry: Sake, rum, white cranberry juice, blue curaçao, and lime juice (New) The Painted Panda (China) Food Items: General Tso's Chicken Shumai Char Siu Pork Bun Beverages: “Panda” Bubble Tea: Classic milk tea with black and white boba (non-alcoholic) Jasmine Draft Beer Eastern Dynasty: Vodka, light rum, strawberry syrup, piña colada mix, soda water, and magic boba pearls Kung Fu Punch: Vodka, triple sec, mango syrup, orange juice, and soda water Sea Butterfly: Butterfly pea flower-infused cocktail with vodka, light rum, lychee syrup, magic boba pearls L'Arte di Mangiare (Italy)Food Items: Arancini: Fried risotto balls stuffed with braised-beef and served with pomodoro sauce (New) Ravioli alla Boscaiola: Sweet sausage ravioli, mushrooms, caramelized onions, and creamy Parmesan sauce (New) Bomboloni: Chocolate-hazelnut Italian doughnut with powdered sugar (New) Beverages: Peroni Pilsner Pinot Grigio Chianti Prosecco Red Sparkling Wine Moscato Italian White Sangria with Prosecco Italian Red Sangria with Cabernet Sauvignon Italian Margarita with Tequila and Limoncello Amaretto Bellini: Amaretto, White Peach Purée, and Prosecco Bergamotto: Rosolio Liqueur, Prosecco, and Olive Funnel CakeCherry Blossom Funnel Cake: Chocolate chip funnel cake topped with cherry ice cream, rainbow whipped cream, chocolate chips, and a maraschino cherry (New) Joffrey's Coffee & Tea Company World Discovery (Near Mission: SPACE) – Mocha Masterpiece Cold Brew: A sweet creamy cold brew topped with whipped cream and chocolate puffs Canada – Colorful Canvas Cold Brew: A sweet creamy cold brew topped with whipped cream and fruity cereal World Showcase (Near Disney Traders) – Cinnamon Swirl Cold Brew: A sweet creamy cold brew topped with whipped cream and cinnamon squares The American Adventure – Rainbow Dreams Cold Brew: A sweet creamy cold crew topped with whipped cream and colorful marshmallow crunch --You Can Now Standby at Remy's Ratatouille AdventureAs of January 10, Remy's Ratatouille Adventure now has a standby queue instead of a virtual queue. You can also buy access to a Lightning Lane queue at this attraction. Virtual queues continue to be helpful with the launch of popular attractions and the debut of new experiences and offerings, so we may use it again from time to time for select attractions in the future.  Cosmic Rewind will likely be the next virtual queue at Epcot.--National Geographic Expeditions Announces 2023 Departure Dates to New Destinations plus a new River CruiseNational Geographic Expeditions has announced new 2023 departure dates for their Signature Land, Private Expedition and River Cruise itineraries, including a reimagined trip, Costa Rica: Wildlife and Conservation. These trips take travelers to destinations around the world along with knowledgeable National Geographic Experts or guides who will share their experiences.They offer premium, fully planned itineraries; a small group of 16-25 travelers and the best of history, culture, heritage and natural wildlife of a destination. The enhanced eight-night, nine-day expedition to Costa Rica leads travelers through the country's rich biodiversity and conservation efforts. During this trip, you will visit wetlands and tropical rainforests and may see sloths, monkeys, birds, frogs and more in their natural habitat. You can visit a family-run coffee, cacao and sugarcane plantation; join researchers at the Monteverde Institute to participate in cloud forest conservation projects; and journey to the Leatherback Turtle Trust to learn about monitoring turtles. National Geographic Expert, Vanessa Bezy, a National Geographic Society grantee, marine biologist and wildlife conservationist, will also join select departures to share her passion for conservation. 2023 Signature Land dates include Patagonia, Egypt, India and Borneo. National Geographic River Cruises take travelers to grand cities, forgotten villages and the endless countryside all while exploring some of Europe's most historic waterways aboard world-class ships with AmaWaterways, a premier luxury river cruise line. Each departure is accompanied by a National Geographic Expert—such as a historian, author or archaeologist—who gives presentations on board and accompanies daily included excursions, and a National Geographic Photographer who offers professional tips on technique and artistry to help voyagers capture incredible moments.Book by March 10 for big savings. Choose from five itineraries, including Holland and Belgium in the Springtime, the Danube River Cruise, Danube Christmas Markets, Rhine River Cruise and Rhine Christmas Markets. Availability is limited. Please click here for more details.There are also Private Expeditions that give travelers exclusive opportunities to explore unique places with their chosen companions on their preferred dates. Private Expedition destinations include Egypt, Peru, Morocco, Ecuador and China. A full list of private expeditions is available here.--In Other Disney News: The Latest Disney Vacation SavingsDisney Aulani Hawaii EscapeSave up to 20% on select rooms for stays of 5 or more nights or 15% on 4-night stays from April 16 - June 5, 2022.Book by February 6, 2022 and arrive between May 10 and June 1, 2022, stay 4 or more nights and get a $150 Resort credit.Fun in the Sun Spring and Summer Savings for Walt Disney World Resort HotelsSave up to $500 on a 5-night stay at select Disney Resort hotels most nights between March 6 -July 7, 2022. This offer is now available and they tend to sell out fast so don't delay.--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.Shop 1923 Main StreetFeel free to visit our 1923 Main Street® Disney merchandise shop where we have hundreds of unique and original Disney-inspired t-shirts, leggings, clothing, mugs, phone cases and much more. You'll find everything from 1923 Main Street logo merchandise to custom created authentic Disney-inspired originals, including lots of great patterns for leggings and other items.Contact 1923 Main StreetThank you for listening to the Daddy Daughter Disney Travel 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

The boys are back to discuss the questions they receive about the extension algorithm. Is it really that complex? What are the best ways to navigate with math what the best path forward is to protect league-changing players with the multi-year extension and franchise tag? Who are Luke and Goody wanting in start-ups as the top positional players shuffle? What are some of the great stories for fantasy in 2021 thus far? Check out the latest All About Reality podcast to find out this and more. And don't forget to leave some 5 star reviews if you like the podcast. Either way, let's hear some feedback, folks! --- Send in a voice message: https://anchor.fm/rsopodcast/message

After a big news section, we talk with Alfred Reinold Baudisch about his project PardallMarkdown. It's a reactive Elixir server that reads markdown files, compiles them to HTML, stores them in an ETS table, and serves them up. It's a different take on serving markdown files for a blog. It can also be used as a wiki and supports deeply nested hierarchies. An interesting feature is it can be used as a library inside your own Phoenix application to provide blog posts or other "static" content. Show Notes online - http://podcast.thinkingelixir.com/70 (http://podcast.thinkingelixir.com/70) Elixir Community News - https://twitter.com/bernheisel/status/1449140793990598659 (https://twitter.com/bernheisel/status/1449140793990598659) – Next ElixirConf will be in Gaylord Resort in Aurora (Denver) CO where it was a couple years ago - https://www.youtube.com/playlist?list=PLqj39LCvnOWZna91xJ_i44g3rx4Brbpnv (https://www.youtube.com/playlist?list=PLqj39LCvnOWZna91xJ_i44g3rx4Brbpnv) – Link the conference playlist. Videos starting to appear. - https://www.youtube.com/watch?v=Of1phFsC4ZI (https://www.youtube.com/watch?v=Of1phFsC4ZI) – Chris McCord's keynote talking about Phoenix 1.6 and LiveView 0.17 - https://gist.github.com/chrismccord/2ab350f154235ad4a4d0f4de6decba7b (https://gist.github.com/chrismccord/2ab350f154235ad4a4d0f4de6decba7b) – Phoenix 1.5.x to 1.6 upgrade instructions - https://github.com/phoenixframework/phoenixliveview/tree/master (https://github.com/phoenixframework/phoenix_live_view/tree/master) – Phoenix LiveView 0.17 - https://github.com/phoenixframework/phoenixliveview/pull/1663 (https://github.com/phoenixframework/phoenix_live_view/pull/1663) – New LiveView 0.17 feature for JS Commands - https://github.com/phoenixframework/phoenixliveview/pull/1661 (https://github.com/phoenixframework/phoenix_live_view/pull/1661) – Slots in LV - https://twitter.com/josevalim/status/1449391020999856139 (https://twitter.com/josevalim/status/1449391020999856139) – Elixir 1.13 covered by Jose Valim in an Elixir Conf talk - https://www.youtube.com/watch?v=ydjx2kKHzrM&list=PLqj39LCvnOWZna91xJ_i44g3rx4Brbpnv&index=3 (https://www.youtube.com/watch?v=ydjx2kKHzrM&list=PLqj39LCvnOWZna91xJ_i44g3rx4Brbpnv&index=3) – Jose Valim's presentation about Elixir 1.13 - https://livebook.dev/ (https://livebook.dev/) – Livebook gets its own website! - https://twitter.com/josevalim/status/1450460641601462282 (https://twitter.com/josevalim/status/1450460641601462282) – Jose's Twitter thread announcing the Livebook website and sharing what's cool - https://github.com/hauleth/mix_unused (https://github.com/hauleth/mix_unused) – mixunused update 0.3 brings awareness to unused structs - https://twitter.com/atyborska93/status/1448666832802443273 (https://twitter.com/atyborska93/status/1448666832802443273) – Angelika Tyborska shared how using mixunused on a big 5 year old project identified over 1,000 lines of code they were able to remove. - https://www.forbes.com/sites/alexkonrad/2021/10/14/gitlab-reaches-15-bil-market-cap-as-shares-jump-in-ipo/?sh=702033906a82 (https://www.forbes.com/sites/alexkonrad/2021/10/14/gitlab-reaches-15-bil-market-cap-as-shares-jump-in-ipo/?sh=702033906a82) – GitLab goes public and reaches $15B market valuation - https://techcrunch.com/2021/10/14/3-things-gitlabs-wild-ipo-pricing-says-about-public-markets/ (https://techcrunch.com/2021/10/14/3-things-gitlabs-wild-ipo-pricing-says-about-public-markets/) – GitLab's wild pricing story - https://twitter.com/ChrisKeathley/status/1448685914046308354 (https://twitter.com/ChrisKeathley/status/1448685914046308354) – Chris Keathley transfers a number of Elixir packages he's created to be managed and maintained more as community projects. - https://twitter.com/chriskeathley/status/1449020207746453506 (https://twitter.com/chriskeathley/status/1449020207746453506) – Finch HTTP client was transferred as well - https://github.com/mtrudel/bandit (https://github.com/mtrudel/bandit) – New HTTP server called bandit - https://github.com/mtrudel/thousand_island (https://github.com/mtrudel/thousand_island) – Thousand Island is a modern, pure Elixir socket server, inspired heavily by ranch. Do you have some Elixir news to share? Tell us at @ThinkingElixir (https://twitter.com/ThinkingElixir) or email at show@thinkingelixir.com (mailto:show@thinkingelixir.com) Discussion Resources - https://github.com/alfredbaudisch/pardall_markdown (https://github.com/alfredbaudisch/pardall_markdown) - https://twitter.com/alfredbaudisch/status/1436712928858845188 (https://twitter.com/alfredbaudisch/status/1436712928858845188) - https://www.phoenixframework.org/blog/the-road-to-2-million-websocket-connections (https://www.phoenixframework.org/blog/the-road-to-2-million-websocket-connections) – Chris McCord's post about scaling Phoenix to 2 million websockets on a single server - https://docusaurus.io/docs (https://docusaurus.io/docs) - https://evernote.com/ (https://evernote.com/) - https://joplinapp.org/ (https://joplinapp.org/) - https://syncthing.net/ (https://syncthing.net/) - https://ghost.org/ (https://ghost.org/) Guest Information - https://twitter.com/alfredbaudisch (https://twitter.com/alfredbaudisch) – on Twitter - https://github.com/alfredbaudisch/ (https://github.com/alfredbaudisch/) – on Github - https://alfredbaudisch.com (https://alfredbaudisch.com) – Website with Projects - https://pardall.xyz (https://pardall.xyz) – Sample Wiki with PardallMarkdown - https://alfredbaudisch.medium.com (https://alfredbaudisch.medium.com) – Medium Blog Find us online - Message the show - @ThinkingElixir (https://twitter.com/ThinkingElixir) - Email the show - show@thinkingelixir.com (mailto:show@thinkingelixir.com) - Mark Ericksen - @brainlid (https://twitter.com/brainlid) - David Bernheisel - @bernheisel (https://twitter.com/bernheisel) - Cade Ward - @cadebward (https://twitter.com/cadebward)

Episode 76 October 16 2021 On the Needles 0:55 ALL KNITTING LINKS GO TO RAVELRY UNLESS OTHERWISE NOTED.  Please visit our Instagram page @craftcookreadrepeat for non-Rav photos and info     All Work, Gnome Play by Sarah Schira,  Farmer's Daughter for Starlight KNitting Society Mayhem in Bad Rock (grey), Dirty Little Dandelion (yellow), One Stab (pink)-- DONE!!   Increase Your Score by Knitters Brewing Co.,    Lily Sugar n' Cream in Psychedelic--DONE!!   Newspaper Pullover by Joji Locatelli, Biches & Buches Le Petit Lambswool in Light Grey, Isager Yarn Spinni in Charcoal   Hide & Peak by Maxim Cyr, SugarPlum Circus Merino Sport in Charcoal, Elphaba, Starling and Merlin's Beard   Swing Left socks by Megan Williams, Three Irish Girls Adorn sock in Bridget (2010!) On the Easel 11:05 Sharpie Sketches from Draw it with your eyes closed: the art of the assignment New calendar art! On the Table 20:43   Butternut squash soup with apple chutney  napa/tofu/mushroom/noodle miso soup from How to Cook Everything Vegetarian Vegan bacon Rancho Gordo huge assortment at Church Street Produce. Dipping sauce, ala glorified Thousand Island dressing. Anniversary Lobster from Maine (Thanks Mom!) On the Nightstand 29:46 We are now a Bookshop.org affiliate!  You can visit our shop to find books we've talked about or click on the links below.  The books are supplied by local independent bookstores and a percentage goes to us at no cost to you! Women and Other Monsters: building a new mythology by Jess Zimmerman Exit Strategy by Martha Wells Velvet was the Night by Sylvia Moreno-Garcia Incense and Sensibility by Sonali Dev The Chosen and the Beautiful by Nhgi Vo  Migrations by Charlotte McConaghy  The Missing Treasures of Amy Ashton by Eleanor Ray The Astonishing Life of August March by Aaron Jackson The Principles of Uncertainty by Maira Kalman Of Women and Salt by Gabriela Garcia The Last Thing He Told Me by Laura Dave Middlemarch by George Eliot (I especially recommend the audio version narrated by Juliet Stevenson).   On Reflection 54:05 On the Needles: So many sweaters! One for sister fav Loved the yarn from the Winding Trail baby sweater Sock Madness Semi-finalist!! “Rickrack” sweater—ultimate fave.   On the Easel: Podcast art-- jellyfish april  Artichoke plate from January 13th. 2021 Calendar   On the Table: Seasonal pilaus Tofu croutons beans! Snacking cakes by yossey arafi My family loved everything from 100 Cookies and Simply Julia, and anything in a pita pocket.   On the Nightstand: 177 books for Monica Inspector gamache shout out Invisible life of addie larure by V.E. Schwab   In the past year, I've read 103 books! It's impossible for me to choose one favorite, so here are 7. Ask Again, Yes by Mary Beth Keane Red at the Bone by Jacqueline Woodson This is Happiness by Niall Williams Snow Falling on Cedars by David Gutterson Nothing to See Here by Kevin Wilson Hamnet by Maggie O'Farrell Middlemarch by George Eliot

In 2014, glass artist, author, and craftsman Scott Ouderkirk published The Wind in the Islands, his adaptation of Kenneth Grahame's The Wind in the Willows, reworked for the Thousand Island area of the St. Lawrence River where he lives. To accompany his book, Ouderkirk designed and created stained and fused glass panels, depicting relevant moments in his story.  The project was successful artistically, but also introduced a novel approach to marketing. By combining his skills as both author and artist, Ouderkirk's The Wind in the Islands created an interdependent one-two punch of book and glass art sales. Local bookstores promoted the book, which resulted in increased glass sales. Glass panels on view at local exhibitions and at his gallery increased sales of the book. For the first time, his creations were bringing in money beyond the singular and initial sale of one object.  Ouderkirk earned his BS in Technical/Vocational Education from State University of New York, Oswego, New York; his MA in illustration from Syracuse University, Syracuse, New York; and his MFA in illustration from the University of Hartford, Hartford, Connecticut. His other books include The Amish Secret, Fallen Heroes, Sunday Drive, The Adirondack Run, Island Images, Barns, and Wood, Waves and Wispy Smoke.  Ouderkirk's home and studio are located on River Road Farm, Hammond, New York. There, he and wife Mary Alice grow and raise their own food including vegetables, eggs, meat, honey, and cheese. On this self-sustaining homestead, you're just as likely to see a bee hive as you are a stained glass panel. From repurposed parts of old wooden boats and barns, Ouderkirk built a place from which he created stained glass, although he now devotes most of his time to captaining wooden boats and hosting his YouTube channel on the subject under the name, Glass Goat. A love of the water and sea faring vessels is evident in early Ouderkirk panels, such as Gold Cup Races and Hacker Craft, his response to a call for entries for an exhibition at the Antique Boat Museum, in Clayton, New York. Hacker Craft paid homage to John Hacker and the wooden motorboat he invented, showcasing the blueprint of the vessel in the background.  The beauty of nature that surrounds River Road Farm was a constant source of inspiration for Ouderkirk's autonomous panels such as Hen House, created for the American Glass Guild's American Glass Now 14 exhibition. This combination panel of warm and cold glass techniques features two big chickens, fused and painted with Reusche paints, Gum Arabic, and water. Four chickens in nesting boxes, the earth, and two chickens coming out of a barn door were created from silver stained and painted window glass.  In July 2015, Ouderkirk exhibited The Queen in American Glass Now 2015, the AGG juried members' exhibition displayed at the National Cathedral, Washington D.C. The Queen, his stunning painted, fused and layered glass interpretation of a queen bee, is a collaboration with Marty Snye, blacksmith and beekeeper, and Lorraine Austin, who contributed design ideas and blew the glass ball that serves as the jewel atop The Queen's crown.  In this ToYG interview, Captain Ouderkirk discusses his successful combination of fusing and stained glass in autonomous panels, unique marketing ideas and suggestions for stained glass artists, thoughts on the creative process regardless of genre, and his love of wooden boats and boating.  

Big Dipper and Meatball talk about OK Chinese Food, saving people's phone numbers in your phone, interior design challenges for Dipper, vaccinated sex parties, and how to work with people who don't share your political beliefs. Also a phone call from a Dipper Doppelgänger who got their dickie suckied posing at a spa. Also we hear about “beatin' brakes” and a “feargasm.” Listen to Sloppy Seconds Ad-Free AND One Day Early on Forever Dog Plus Also check out hipdot.com to order Meatball's new makeup palette!  Call us with your sex stories at 213-536-9180! Or e-mail us at sloppysecondspod@gmail.com FOLLOW SLOPPY SECONDS FOLLOW BIG DIPPER FOLLOW MEATBALL SLOPPY SECONDS IS A FOREVER DOG AND MOGULS OF MEDIA (M.O.M.) PODCAST Learn more about your ad choices. Visit megaphone.fm/adchoices

Today we discuss clinical depression! One of the many great things that plagues my happy little life. I actually wrote a script and did a lot of research, but I am a terrible reader so sorry if I sound like a second-grader. We find out what the difference is between depression and :)clinical(: depression. I discuss treatment, therapy options, and theories on how to solve this crazy epidemic! Honestly, I killed this topic so hear for yourself. I also discuss getting a new puppy, white boys that buy stocks, and building an army of my followers! Thank you so much for your support and patience:)

Luke and Andrew find themselves on opposite sides of a debate over Thousand Island dressing and how it should be categorized. Plus, the internet delights in catching Ted Cruz doing very Ted Cruzy things, and a heroic mattress salesman in Texas throws his doors open to those who need shelter. 

Luke and Andrew find themselves on opposite sides of a debate over Thousand Island dressing and how it should be categorized. Plus, the internet delights in catching Ted Cruz doing very Ted Cruzy things, and a heroic mattress salesman in Texas throws his doors open to those who need shelter. 

*) Democrats in Congress kick off efforts to drive Trump from office Democrats in Congress will begin their drive to force President Donald Trump from office in the aftermath of the deadly Capitol riots. The move kicks off a week of legislative action that could end with a vote that would make him the only president in US history to be impeached twice. Last week, thousands of Trump supporters stormed the Capitol, where lawmakers were certifying President-elect Joe Biden's election win. *) Indonesia intensifies search for crashed plane's black boxes Indonesian divers are searching the waters of Jakarta as they hunt for the black boxes from the passenger jet that crashed over the weekend. The Boeing 737-500 jet, which was carrying 62 people, disappeared minutes after taking off from Indonesia’s capital, Jakarta, during heavy rain. Authorities said signals from the boxes were detected between Lancang and Laki islands in the Thousand Island chain just north of Jakarta's coast. *) New coronavirus variant detected in Japan The Japanese Health Ministry has found a coronavirus variant in people arriving from Brazil that’s different from the ones in Britain and South Africa. The variant was found in airport tests carried out on a man in his 40s, a woman in her 30s and two teenagers. Japan is working with other nations, the WHO and medical experts to analyze the new version of the virus. *) US to designate Yemen's Houthis as foreign terrorist group Secretary of State Mike Pompeo says the United States will designate Yemen's Houthi rebels as a terrorist group. The move could complicate President-elect Joe Biden administration's efforts to restart diplomacy with Iran, which has ties to the movement. The rebel group controls much of Yemen and is already under US sanctions. And finally… *) Turkish WhatsApp users quit app after WhatsApp update Turkish users are taking a quick flight from messaging app WhatsApp to other alternatives after it forced many users to agree to new privacy rules. Telegram, Signal - recommended by Elon Musk and BiP - developed by Turkish mobile network giant Turkcell are among the users’ favourites. President Recep Tayyip Erdogan’s media office and Turkey’s defence ministry also said they are quitting WhatsApp and shifting their groups to Bip.

Children Series Title : At the Thousand Island Park What did Swami Vivekananda speak at the Parliament of Religions? How did the American audience receive his message? Find out more in this interesting episode. Narrator : Meera Alagaraja The Story of Vivekananda Publisher: Advaita Ashrama, Mayavati For purchase of a print copy of the aforementioned book : http://shop.advaitaashrama.org/

When Cecilia Hae-Jin Lee and her family moved to America from Korea in the 1980s, they were immersed in a whole new world. New schools, friends, jobs, and new food. None was more remarkable than the salad bar at Sizzler, with its small yellow cubed pieces of cheese and Thousand Island dressing. In this memoir, Cecilia and her siblings recall their first few years in the US, and how food shaped their family’s pursuit of the American Dream.

Kathleen opens the show pouring a Miller 64 beer into her Swig & Swine pint glass from her favorite Charleston, SC BBQ restaurant. She reviews Dolly Parton’s new Netflix musical “Christmas on the Square,” providing some color around the homeless character that Dolly portrays in the movie. Kathleen reads aloud Dolly’s recently-penned letter to Santa as published in Good Housekeeping magazine, asking Santa and Baby Jesus for peace on Earth, hope for those who have none, and a COVID-19 vaccine. NUMBER ONE QUEEN: Kathleen’s love for Dolly, Stevie Nicks, Cher, and Tanya Tucker is well-known in the Pub, and she explains to listeners her reason for being passionate about each singer. However, she admits that she could never be all-in on exclusively following Cher since it was recently revealed that Cher spent her Thanksgiving in Pakistan visiting Kaavan, known as the “world’s loneliest elephant.” The elephant lost his partner in 2012, and along with Four Paws International and US businessman Eric Margolis, Cher has been lobbying to relocate the pachyderm from its most recent home at the Islamabad Zoo to a sanctuary in Cambodia. The Pakistani government just agreed to allow for the transition, and Cher serenaded Kaavan before his departure for his new home. “BAD GOOD FOOD”: In her quest for new and delicious not-so-nutritious fast food, Kathleen describes to listeners Bibigo Korean Style Steamed Dumplings, which she first learned of watching The Masters golf tournament with Ron White. Kathleen loves any kind of Asian dumpling, and was excited that these can be readily available in her freezer. She also has a great love for Popeyes chicken, and was sad when she learned that due to her involvement in her Fantasy Football League, she missed the chain’s announcement that it was time to preorder their Cajun-style turkeys and “churkeys” for Thanksgiving 2020. Kathleen then moves on to describe the 12-hour wait for In-N-Out Burgers in Denver and Colorado Springs Grand Opening weekend, disclosing to listeners that she would never wait that long for any cheeseburger that had Thousand Island dressing-like sauce, which is her mom’s favorite salad dressing. She discusses her experience with the iconic California-based burger chain as a resident of LA, and learns what it means to order their food “Animal-style.” KICK LIKE A GIRL: Kathleen reviews the historical NCAA football game over the weekend between Vanderbilt and her Missouri Tigers, where Vanderbilt soccer star Sarah Fuller made history by playing the game as the kicker for the Commodores. ANIMALS MOST LIKELY TO KILL YOU BY STATE: Kathleen begins a new segment of the Pubcast: Animals Most Likely to Kill You (By State), as reported by the Center for Disease Control. If you live in Alabama or Arizona, the CDC says you’re most likely to be killed by a dog, and Alaskans and Mainers should be cautious of moose. SHOVELHEAD GARDEN WORM: In her continuing obsession with invasive species, Kathleen reports to listeners that sightings of shovel-headed garden worms, also known as hammerhead worms, have recently been reported in multiple locations in Georgia, including over 100 in the Atlanta area alone. The snake-like worm, grows up to nearly a foot in length, and their mouths are located midway down the bottom surface of their bodies rather than on their heads. AIRLINE SAFETY IN A PANDEMIC: With the COVID-19 pandemic surging and travel on the rise during the holiday season, Kathleen reads an updated report published by a the Department of Defense revising the findings presented by United Airlines and Boeing a few weeks ago that there is minimal transmission of the virus on airplanes. The infectious disease experts were concerned of the mass public misinterpretation of the original findings, stating that the carriers’ safety claims aren’t that conclusive and that some recent cases have documented transmission on flights even when passengers wore masks and sat far apart from each other. Kathleen explains to listeners that she refuses to travel on a commercial airplane until there is a COVID vaccine, because even in normal circumstances she manages to catch colds on flights. COLORADO-UTAH GLASS DOMED TRAIN: Kathleen’s favorite way to travel is by train, and she’s excited to tell listeners about a new glass-domed train service that is scheduled to begin service in 2021 between Colorado and Utah. Canadian company Rocky Mountaineer is launching an incredible new two-day rail journey named, "Rockies to the Red Rocks," which will take passengers from Denver to Moab, UT in luxury glass-domed trains.RADIO SHACK RESURGENCE: Kathleen advises listeners that 1970’s tech powerhouse RadioShack has joined other companies in Chapter 11 bankruptcy protection amidst lagging sales brought on by the pandemic and the evolution of consumer buying platforms. The chain’s last profit posted was in 2011, and would celebrate its 100th birthday in 2021. Kathleen questions the general consumer awareness of investors Alex Mehr and Tai Lopez of company REV, who have purchased the RadioShack brand along with clothing chain Dress Barn in hopes of repackaging and introducing it to the online shopping world. She thinks both brands are unfit for the current shopping landscape, providing her thoughts around the Dress Barn name and telling stories of her brothers going to RadioShack to buy remote control cars and batteries as children. NEW DA VINCI MASTERPIECE DISCOVERED: Kathleen has a huge appreciation for art and history, and is thrilled to share an article announcing that a new Leonardo Da Vinci masterpiece has been discovered. The sketch of Jesus Christ resembles Da Vinci himself, and is believed to have been housed in a private art collection for centuries. MYSTERY OF THE WEEK: Kathleen discusses the mystery behind the murder of Canadian billionaire couple Barry and Honey Sherman, who were found hanging by belts from a railing in their Toronto mansion in 2017. The case has been cold for over a year, but Toronto police have recently stated that they have numerous new persons of interest that they are investigating.

Go watch Bowblax: https://www.youtube.com/channel/UCAebQubO4U1HQaR-rwsqUhABig Mac No Meat: https://pbs.twimg.com/media/Dji9nfKUUAAZZXu.jpg---More episodes: http://t1podcast.comMerch: http://merch.t1podcast.comPatreon bonus content: https://www.patreon.com/t1podcastDiscord server: https://discord.gg/JNuyZXTMusic theme credits: https://bit.ly/FirstPodcastMusicCreditsGet a free audiobook today, no strings attached. All you have to do is try out Audible at audibletrial.com/t1podcast! Keep the book whether you stick with the service or not.This podcast is © 2018+ Lars Housholder and Amir Ramirez. For all business inquiries, please contact our agent: t1podcastbusiness@gmail.com

In this episode we discuss the enormous waste of time that is the Whitewater Controversy and the investigation into the notorious Clinton Crime Family. How many people did they kill to hide a small-time tax dodge? We'll never know. We also discuss Tonka truck materials, Scott Steiner, and Thousand Island dressing, enjoy!

Sharpen your knives, knead your dough, and load your basters full to bursting because this week we're exploring the Land of a Thousand Flavors. Some spousal inspiration has us exploring a world where magic is cast through cooking! Also they're all talking animals like Redwall for some reason! Do you have a worldbuilding prompt you want to send to us?Email us your suggestions at: WorldbuildWithUs@gmail.com or follow us on Twitter @LetsWorldBuild Intro theme: "Half Mystery"Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0

Michael and Gina recap the weekends fights on and off the island... --- Send in a voice message: https://anchor.fm/whoacast/message Support this podcast: https://anchor.fm/whoacast/support

In this episode, we welcome our fourth guest: Jehron Petty! Today’s guest hails from New York. He is a recent graduate of Cornell University, who just secured a degree in Computer Science. Take a few moments and dive into this super being's pretty amazing experiences: We’re talking about internships at top companies such as Two Sigma and Google. Jehron has recently founded a revolutionary organization called ColorStack, which I believe will truly reshape the way Diversity, Equity, and Inclusion within the Tech Realm is handled. I hope you all are ready to explore the journey of the Thousand Island Dressing of Entrepreneurship and Tech Equity!  Jehron's Socials: LinkedIn: https://www.linkedin.com/in/jehron/ Twitter:https://twitter.com/jehronp --- Send in a voice message: https://anchor.fm/cyrus-belsoi/message

The Rant was joined this week by Chad Blackwelder, longtime chef and current food service marketing specialist for the N.C. Dept. of Agriculture and Consumer Services. Blackwelder talks about the industry, how restaurants have adapted to COVID-19 regulations and why Thousand Island dressing is frowned upon. We also play a little game of “guess that tune” in the beginning.

The Rant was joined this week by Chad Blackwelder, longtime chef and current food service marketing specialist for the N.C. Dept. of Agriculture and Consumer Services. Blackwelder talks about the industry, how restaurants have adapted to COVID-19 regulations and why Thousand Island dressing is frowned upon. We also play a little game of “guess that […]

(0:00) Show Open:    Frank breaks a 20 year tradition, to avoid anti-maskers Fox News looks the other way as US passes grim 100,000 death milestone   (12:50) Entertainment News   Is MATT LAUER looking for work again? BOB DYLAN isn't a fan of pop music, but he does like MADONNA. Jamie Foxx Defends Jimmy Fallon for His Old "Blackface" Skit Dana White confirms 'UFSEA' trademark acquisition: 'Thanks, John Oliver. I'm not giving you a cut' Sofia was about the money': Call Her Daddy host Alexandra Cooper returns to present the podcast on her OWN as she calls former co-host Sofia Franklyn greedy and reveals their bitter last words after signing new deal   (28:15) Is It Still Armed Robbery if You Use Your Feet? Moment paralyzed deaf-mute teenager attempts to rob a jewelry shop in Brazil with a fake gun held with his FEET (33:05) Epstein Netflix Doc is Out, Book is Next. Here's some dirt   Bill Clinton admitted to Jeffrey Epstein that he had sex with Monica Lewinsky by default since 'she was the only girl in the White House' during 1995 government shutdown, new book reveals Bill Clinton 'had affair with Jeffrey Epstein pimp Ghislaine Maxwell during trips on pedophile's private jet', explosive new book claims EXCLUSIVE: Jeffrey Epstein had surveillance cameras hidden throughout his properties worldwide in a 'blackmail scheme' to extort his powerful friends, victims tell new Netflix doc about the pedophile       New Masked Karen Can't Handle Wearing A Mask    (41:20) Dumbass of the Day   A former teacher at a private Christian school in Georgia was arrested after he made up a story about "two black males" carjacking and kidnapping him . . . as a cover story for going to a motel to meet a male prostitute. A Man Who Broke Into a Bank Says He Just Needed to Heat Up His Hot Pockets A guy in Tennessee was busted for an elaborate plan to hide weapons in the walls of a jail . . . which included him practicing wall cutting in his basement and posing as a construction worker.   (51:40) "Good News" Stories from the Coronavirus Outbreak A nurse who grew up in New York flew back to help out during the crisis.  And while she was there, she tracked down the firefighter who pulled her from a burning building when she was four years old. A woman in Illinois has been on bed rest in the hospital since mid-April waiting to give birth.  And her husband can't see her because of visitation rules.  So he's been planning date nights outside her window to keep her company. There's a group called the Care-Mail Project that's been sending letters of encouragement to kids in juvenile detention during the crisis.  It launched last month, and over 1,200 people have already signed up. If you need even more good news, "The Milwaukee Journal Sentinel" just posted a list online of 50 good things that have happened since the pandemic began.  A 103-year-old woman in Massachusetts beat the virus, and celebrated with a nice, cold Bud Light.   It's National Burger Day . . . Here Are America's Burger Preferences Today is National Burger Day, which you can use as your daily excuse to get takeout and not cook. A new survey asked Americans all about their burger preferences, and here are the results . . . 73% of people say they like burgers.  18% don't like them or don't eat meat. The most popular way to have a burger cooked is . . . well done.  40% of people like it that way, and 20% like them medium well.  Only 2% like them rare. The most common toppings people put on burgers are:  Cheese . . . ketchup . . . lettuce . . . tomatoes . . . and onions. The least common toppings out of the ones included in the survey are:  Thousand Island dressing . . . ranch dressing . . . hot sauce . . . eggs . . . and relish.  (YouGov) Support the show: https://podcave.app/subscribe/the-world-famous-frank-show-4eehjczc See omnystudio.com/listener for privacy information.

Episode 31 (Thousand Island Dressing, Willy warmers and Darth Maul): You've just sit down and you're nice and cozy, but you forgot a few things to make the night just right. You get back up head to the fridge and grab that snack size serving of Thousand Island Dressing and your willy warmer Grandma knitted you to keep your wang nice and toasty. You're back on the couch to watch The Phantom Menace because Darth Maul is the final piece of the puzzle to a perfect evening. As always we opened the door to some pretty interesting conversations, personal stories, bad jokes and lots of laughs. Thanks for listening and remember to subscribe and review if you enjoy what we're doing. Continued thanks to friends and family for the ongoing support. Another big thank you to Bend Tech for laying some of the ground work to help us get this up and running. Last but not least, thank you to Jen for our podcast artwork. You can find us on the Apple podcasts App, Spotify, Stitcher & Google Podcasts.We also have an Instagram account @withoutdefiniteaimpodcastIf for any reason you'd like to contact us we can be reached through the above instagram or our gmail: withoutdefiniteaim@gmail.comIf you'd like to donate an alcoholic beverage for us to consume during the episode, reach out to us and we'll make it happen. You will of course get a shout out and thank you. As always if you ever have any suggestions for topics you'd like us to cover please let us know (we like random, so go crazy)!► Music Credit for our theme: LAKEY INSPIRED Track Name: "Distant" Music By: LAKEY INSPIRED Official "LAKEY INSPIRED" YouTube Channel License for commercial use: Creative Commons Attribution 3.0 Unported "Share Alike" (CC BY-SA 3.0) License. Music promoted by NCM

What you missed by being cheap and not subscribing to Patreon; Twitter Teasing; Jericho interviews Donald Trump Jr.; Difference between Russian Dressing and Thousand Island; Red meat, Gout flareups and prime cuts of meat; Show keeps climbing the lists of most popular podcasts globally, now in the top 10 in Finland; Raven details his latest stint managing Stevie at a show; Why Raven has never published a book; the unknown hidden talents of Marty Jannetty; Mean Tweets - Raven Effect Style; Fan Mail; Rapper/Actor T.I. checking his daughter's virginity and of course, all the usual perversions. Don't forget to pay Raven to say things to your friends or enemies by going to http://www.Cameo.com/Ravenprime1

In this episode I have a great discussion with Paul Carruthers and Sean Bice, who aside from being avid motorcyclists and huge fans of motorcycle racing, are the co-hosts of MotoAmerica’s own podcast and, much more importantly, are a big part of the dedicated team that works mostly behind the scenes to make MotoAmerica a professional, fascinating, exciting and entertaining motorcycle racing series. Episode Links * MotoAmerica (https://motoamerica.com/) * MotoAmerica Off Track Podcast (https://motoamerica.com/podcast/) * Off Track with Carruthers and Bice - #45 MotoAmerica Super Fans on YouTube (https://www.youtube.com/watch?v=4VfuZNNYgGE&list=PLskzXSjH0lBM4ZeK29JK4BhYquvNUiPxh&index=8&t=0s) * MotoAmerica Facebook Page (https://www.facebook.com/MotoAmerica/) * MotoAmerica on Instagram (https://www.instagram.com/motoamerica/) * MotoAmerica YouTube Channel (https://www.youtube.com/user/MotoAmerica1) * MotoAmerica Live+ (https://www.motoamericaliveplus.com/) * Wayne Rainey (http://www.motorcyclemuseum.org/halloffame/detail.aspx?RacerID=86) * Kevin Schwantz (https://en.wikipedia.org/wiki/Kevin_Schwantz) * Kel Carruthers - AMA Motorcycle Hall of Fame (http://www.motorcyclemuseum.org/halloffame/detail.aspx?RacerID=139) * Noco Moto Podcast Episode 60 Guest Paul Carruthers (https://nocomotopodcast.com/episode-60-guest-paul-carruthers/) * Cycle News (https://www.cyclenews.com/) * Ridge Motorsports Park (https://www.ridgemotorsportspark.com/) * Indianapolis Motor Speedway (https://www.indianapolismotorspeedway.com/) * Throttled Episode 143 - when I started covering MotoAmerica (https://throttledpodcast.com/episode-143-final-mpc-results-plus-motorcycle-news/) * Throttled Episode 144 - when I go over what MotoAmerica is all about (https://throttledpodcast.com/episode-144-husqvarna-gets-some-good-news/) * Discussing the Two Seater Experience on the Throttled Podcast (https://youtu.be/lb2GAczPs0s?t=04m30s) * Episode 026 where I discuss the MotoAmerica Two Seater Experience (https://www.soyouwanttorideamotorcycle.com/026) * My Kyle Wyman Episode (https://www.soyouwanttorideamotorcycle.com/025) * Kyle Wyman Facebook Page (https://www.facebook.com/profile.php?id=100013269905321) * My Braeden Ortt Episode (https://www.soyouwanttorideamotorcycle.com/021) * My Chris Bays Episode (https://www.soyouwanttorideamotorcycle.com/023) * Chris Bays Facebook Page (https://www.facebook.com/chrisbays621) * Cooper McDonald on Facebook (https://www.facebook.com/CooperDMcDonald) * Circuit of the Americas (COTA) (http://www.circuitoftheamericas.com/) * New Jersey Motorsports Park (NJMP) (https://njmp.com/) * Barber Motorsports Park (https://barberracingevents.com/) * Roadracingworld.com (https://www.roadracingworld.com/) * Bridgehampton Race Circuit (https://en.wikipedia.org/wiki/Bridgehampton_Race_Circuit) * Louden Road Race Series (https://www.nhms.com/local/loudon-road-race-series/) * Thousand Island dressing (https://en.wikipedia.org/wiki/Thousand_Island_dressing) * Long Island Ice Tea (https://en.wikipedia.org/wiki/Long_Island_Iced_Tea) * Long Island (Tennessee) (https://en.wikipedia.org/wiki/Long_Island_(Tennessee)) Contact Me * Donate to support the podcast (https://paypal.me/christophergeiss?locale.x=en_US) * Email: soyouwanttoride@yahoo.com * Twitter: @soyouwanttoride (https://twitter.com/soyouwanttoride) * Instagram: so.you.want.to.ride (https://www.instagram.com/so.you.want.to.ride/) * Facebook: @so.you.want.to.ride (https://www.facebook.com/so.you.want.to.ride) * Podcast Web Site (http://www.soyouwanttorideamotorcycle.com) * Podcast YouTube Channel (http://www.youtube.com/channel/UClDjOlGOdK-SK8WB6jRdZ4Q) * Old Man Slacker on Facebook (https://www.facebook.com/oldmanslacker/) * Old Man Slacker on Instagram (https://www.instagram.com/oldmanslacker/) Special Guests: Paul Carruthers and Sean Bice.

This week Projex Santana pulled up to talk about the perks of being an independent artist, balancing fatherhood with music endeavors, where he see's the sound of R&B going next decade and a whole lot more. Be sure to 5 star rate, comment and subscribe and use #ThoughtsPending when sharing on social media. Also be sure follow Projex santana https://twitter.com/ProjexSantana https://www.instagram.com/projexsantana Also check out his latest EP music.apple.com/us/album/thousand-island-single/1480174168

Today's episode is a special one, I'm usually trying to introduce aspects of the lives people lead in China without going over too much familiar territory to China experts. But with today's episode, my role is reversed. My guest today is Michael Zee, who is a social media influencer with a global fan base on Instagram. However, Instagram is very difficult to access from within China, so there might be listeners to this in China who haven't ever seen Instagram, let alone come across Michael's account. Michael's background is as an educator, and there are other parts of his story that will lead you to conclude, as I did, that it's no accident that he has become the biggest and best Food Instagrammer in China today. We discuss the fluctuating nature of national cuisines, the cultural connections between Shanghai and Liverpool, and the glamorous (and decidedly unglamorous) life of a full-time social media influencer in China.Michael Zee's Object: His signet ring, which tells a fascinating Shanghai/Liverpool family story.Michael Zee's Instagram Account: Symmetrybreakfast.Michael Zee's favourite WeChat sticker: Honey Boo Boo waving goodbye.(Add @oscar10877 on WeChat to join the Group and see the original sticker)Michael Zee's most recent karaoke experience.Michael Zee's favourite place to visit in China: 千岛湖 (Qiāndǎohú) Qiandao Lake / "Thousand Island" Lake.Michael Zee's best purchase in China: the customised pink leather chair he order from Taobao.If he left China, Michael Zee would miss... old men wearing pajamas in public in Shanghai.Michael Zee's recent favourite restaurant: Heritage by Madison.Michael Zee's favourite China-related fact: 你好 (Nǐhǎo) doesn't mean hello.Michael Zee's favourite phrase in Mandarin: 腐 (Fǔ) meaning “Rotten” but also referring to the 腐女 (Fǔnǚ) “Rotten Women” subculture.Michael Zee's selfie with Oscar.Some clues to Michael Zee's journey in becoming a social media influencer.Michael Zee's comment on Sichuan chilli peppers: they only came to China 300 years ago.Michael Zee's comment on helping friends on social media: dealing in the drug of dopamine.

Today's episode is a special one, I'm usually trying to introduce aspects of the lives people lead in China without going over too much familiar territory to China experts. But with today's episode, my role is reversed. My guest today is Michael Zee, who is a social media influencer with a global fan base on Instagram. However, Instagram is very difficult to access from within China, so there might be listeners to this in China who haven't ever seen Instagram, let alone come across Michael's account. Michael's background is as an educator, and there are other parts of his story that will lead you to conclude, as I did, that it's no accident that he has become the biggest and best Food Instagrammer in China today. We discuss the fluctuating nature of national cuisines, the cultural connections between Shanghai and Liverpool, and the glamorous (and decidedly unglamorous) life of a full-time social media influencer in China.Michael Zee's Object: His signet ring, which tells a fascinating Shanghai/Liverpool family story.Michael Zee's Instagram Account: Symmetrybreakfast.Michael Zee's favourite WeChat sticker: Honey Boo Boo waving goodbye.(Add @oscar10877 on WeChat to join the Group and see the original sticker)Michael Zee's most recent karaoke experience.Michael Zee's favourite place to visit in China: 千岛湖 (Qiāndǎohú) Qiandao Lake / "Thousand Island" Lake.Michael Zee's best purchase in China: the customised pink leather chair he order from Taobao.If he left China, Michael Zee would miss... old men wearing pajamas in public in Shanghai.Michael Zee's recent favourite restaurant: Heritage by Madison.Michael Zee's favourite China-related fact: 你好 (Nǐhǎo) doesn't mean hello.Michael Zee's favourite phrase in Mandarin: 腐 (Fǔ) meaning “Rotten” but also referring to the 腐女 (Fǔnǚ) “Rotten Women” subculture.Michael Zee's selfie with Oscar.Some clues to Michael Zee's journey in becoming a social media influencer.Michael Zee's comment on Sichuan chilli peppers: they only came to China 300 years ago.Michael Zee's comment on helping friends on social media: dealing in the drug of dopamine.

Today's episode is a special one, I'm usually trying to introduce aspects of the lives people lead in China without going over too much familiar territory to China experts. But with today's episode, my role is reversed. My guest today is Michael Zee, who is a social media influencer with a global fan base on Instagram. However, Instagram is very difficult to access from within China, so there might be listeners to this in China who haven't ever seen Instagram, let alone come across Michael's account. Michael's background is as an educator, and there are other parts of his story that will lead you to conclude, as I did, that it's no accident that he has become the biggest and best Food Instagrammer in China today. We discuss the fluctuating nature of national cuisines, the cultural connections between Shanghai and Liverpool, and the glamorous (and decidedly unglamorous) life of a full-time social media influencer in China.Michael Zee's Object: His signet ring, which tells a fascinating Shanghai/Liverpool family story.Michael Zee's Instagram Account: Symmetrybreakfast.Michael Zee's favourite WeChat sticker: Honey Boo Boo waving goodbye.(Add @oscar10877 on WeChat to join the Group and see the original sticker)Michael Zee's most recent karaoke experience.Michael Zee's favourite place to visit in China: 千岛湖 (Qiāndǎohú) Qiandao Lake / "Thousand Island" Lake.Michael Zee's best purchase in China: the customised pink leather chair he order from Taobao.If he left China, Michael Zee would miss... old men wearing pajamas in public in Shanghai.Michael Zee's recent favourite restaurant: Heritage by Madison.Michael Zee's favourite China-related fact: 你好 (Nǐhǎo) doesn't mean hello.Michael Zee's favourite phrase in Mandarin: 腐 (Fǔ) meaning “Rotten” but also referring to the 腐女 (Fǔnǚ) “Rotten Women” subculture.Michael Zee's selfie with Oscar.Some clues to Michael Zee's journey in becoming a social media influencer.Michael Zee's comment on Sichuan chilli peppers: they only came to China 300 years ago.Michael Zee's comment on helping friends on social media: dealing in the drug of dopamine.

This weeks the guys meet up for a chat to talk talk about bad neighbour stories, banana milkshakes, chips & mayo, favourite Scottish names, taking your missus to the football, and when did you realise wrestling was fake? Including Braw Or Naw, Sports & watching/Listening. You can now support the show on Patreon and gain access to exclusive weekly content, prizes, and shoutout every week on the show: https://www.patreon.com/MonkeySwordFight If you wouldn’t mind subscribing to the show on iTunes, it helps the show out a lot and would be greatly appreciated.  You can do that here: https://itunes.apple.com/us/podcast/monkey-sword-fight/id1346837791?mt=2 Follow us here on podbean: https://monkeyswordfight.podbean.com/  Don’t forget, the guys are always looking for your feedback and suggestions, so feel free to get in touch at: monkeyswordfightpodcast@gmail.com You can contact the guys on facebook at: https://www.facebook.com/MonkeySwordFightPodcast/ Or on Twitter at: https://twitter.com/MSF_podcast SOCIAL MEDIA: www.twitter.com/Wagjuanpatrice  www.twitter.com/_MDotts www.twitter.com/macapella   Hosts: Jordan Patrick & Mike Dotts Producer: Andy Macfarlane TIMECODE: 00:00:00 - Intro & Words With Dotts 00:06:19 - Patreon Shoutout 00:10:20 - Listener Feedback & General Chat 00:40:09 - Braw Or Naw 01:05:40 - Sports 01:18:09 - Watching/Listening This Week

Stavmikser brukes av en av resepsjonistene til å blande sammen ingredienser som de to andre skal gjette hva er. Taperen blir skutt. (Kilde: http://rr.eikern.net/wiki/Stavmikser)

All dressed up and nowhere to go! These dressings may be more famous for their non-salad applications, and rest assured: we'll talk about them all.  Ranch Nation - The New York Times Ranch Dressing is What’s Wrong with America - Washington Post Thousand Islands, Two Tales: Who Really Invented That Dressing? - NPR

Learn about why scientists made a plant that lights up when it’s attacked; the history of what might be the creepiest house in the United States; and a 5-minute trick to help you fall asleep faster. Plus: hear Cody and Ashley react to Curiosity Daily being recognized as the 2018 Best Science & Medicine Podcast in the 13th Annual People’s Choice Podcast Awards! In this podcast, Cody Gough and Ashley Hamer discuss the following stories from Curiosity.com to help you get smarter and learn something new in just a few minutes: Watch Plants Light Up When They're Attacked This Is Hands-Down the Creepiest House in the United States This 5-Minute Trick Can Help You Fall Asleep Faster Please tell us about yourself and help us improve the show by taking our listener survey! https://www.surveymonkey.com/r/curiosity-listener-survey If you love our show and you're interested in hearing full-length interviews, then please consider supporting us on Patreon. You'll get exclusive episodes and access to our archives as soon as you become a Patron! Learn about these topics and more on Curiosity.com, and download our 5-star app for Android and iOS. Then, join the conversation on Facebook, Twitter, and Instagram. Plus: Amazon smart speaker users, enable our Alexa Flash Briefing to learn something new in just a few minutes every day!

Arthur Schwartz  was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he’s best known for is as a chameleon—he’s successfully worked in radio, print media, cookbook publishing, TV, and teaching. Today Arthur... Read More ›

According to Jonathan Gold, the amba aioli at Israeli-inspired The Exchange is the new Thousand Island dressing.

Let’s start with salad, specifically salad dressing, even more specifically salad dressing names. We’ll start with the king of salad dressings in the United States: ranch. Ranch dressing was first created in 1954 by Steve Henson, who owned a dude ranch called Hidden Valley Ranch, near Santa Barbara, California. His customers liked the dressing so much that Henson started selling packets of dried mix so they could have it at home. Bottled, prepared ranch dressing was introduced in 1983. Thousand Island dressing’s origin story is not as clear, although it’s name refers to the Thousand Island region of New York and Ontario in the St. Lawrence River. One story says the dressing was invented by a fisherman’s wife. Another says it was created at the Waldorf-Astoria Hotel in New York and named after the region where the hotel’s owner spent his summers. Another story says it was simply based on the already existing French dressing. Speaking of French dressing, it’s not French. The ketchup, probably should have given that one away. Same thing, ketchup and all, goes for Russian dressing. Italian dressing, which doesn’t feature ketchup, is an American version of the classic vinaigrette. Green goddess dressing, was likely created in San Francisco in the 1920s as a tribute to a play of the same name. Our question, how many islands make up the Thousand Islands?   Today is National Science Day in the United States. Thursday is National Wedding Planning Day. Friday is Employee Appreciation Day. Saturday is National Mulled Wine Day, and Sunday is National Grammar Day. It’s the birthday of architect Frank Gehry, who turns 89; Thursday is the 91st birthday of entertainer and civil rights activist Harry Belafonte. Saturday is the birthday of author Dr. Seuss, who was born in 1904; and Sunday is the 56th birthday of athlete Jackie Joyner-Kersee.  Now, we’ll spin the wheel to pick a year at random. This week in 1967, the top song in the U.S. was “I’m a Believer” by The Monkees. The No. 1 movie of 1967 was “The Graduate,” while the novel “The Secret of Santa Vittoria” by Robert Crichton topped the New York Times Bestsellers list.  Before the break we asked: What is the total number of islands in The Thousand Islands? The answer is 1,864. Now for the answer to last week’s question, which was: Which two Winter Olympic events debuted at the Summer Olympics? The answer is figure skating and ice hockey. The first person to submit a correct answer was Doug Button. This week’s question: What company manufactures Hidden Valley Ranch salad dressing? Submit your answer at triviapeople.com/test and we’ll add the name of the person with the first correct answer to our winner’s wall … at triviapeople.com. We'll have the correct answer on next week’s episode. Thanks for listening to the Trivia Minute, please rate the show on iTunes, or support it at triviapeople.com/support. For other details, visit triviapeople.com We'll talk to you next week. ++++++++++++++++++++++++++++++++++++++++++++++++++++ Links Follow us on Twitter, Facebook or our website. Also, if you’re enjoying the show, please consider supporting it through Patreon.com Please rate the show on iTunes by clicking here. Subscribe on iOS: http://apple.co/1H2paH9  Subscribe on Android: http://bit.ly/2bQnk3m

Danny sits down for a cup of the most pretentious-named tea in the world and a chinwag with all four members of Kent instrumental/post-rock band Coldbones. Topics discussed include the band's visual accompaniments, starting an instrumental band because you can't sing, songs that sound like Power Rangers, and getting drunk on prosecco while watching daytime TV... The debut Coldbones album will be out in 2018. Follow the band on Facebook and Twitter for album/show announcements: http://facebook.com/coldbonesuk/ http://twitter.com/coldbonesuk/ Listen to the band's 2014 EP, 'Distance', via Dream Atlantic Records: http://dreamatlanticrecords.bandcamp.com/album/distance/ ALSO: The world premiere of Faux's cover of 'Say It Ain't So', originally by Weezer. Listen to Faux's new self-titled EP on Spotify: http://spoti.fi/2xjOuc9/ See Faux on tour with Miss Vincent: October 20th – The Winchester Gate, Salisbury October 21st – Thousand Island, London October 22nd – B2, Norwich SUBSCRIBE TO BITCHIN' BREW Apple Podcasts: http://apple.co/1r3vzei/ SoundCloud: http://soundcloud.com/bitchinbrew/ Acast: http://acast.com/bitchinbrew/ Facebook: facebook.com/b.brewcast Twitter: twitter.com/bitchinbrewcast Email: b.brewcast@gmail.com

Episode 022-  What makes a great hamburger?  It's such a personal choice but, regardless of your preferences, there are specific things that you take your burger from "meh" to fabulous. On today's show, you'll learn about those things.  We'll also explore some ideas from fellow burger lovers.  Their suggestions might make you stop and say, "Hey, I want to try that!" One of my favorite burgers ever is from a restaurant called The Good Steer on Long Island.  It's called "The Cheese Dream" --now referred to as the "Classic Cheese Dream Supreme" on their menu. This hamburger is bathed in a velvety cheese sauce, tomato, bacon, and crowned with perfectly fried onion rings.  I've tried to replicate it at home, to no avail.  My only recourse is to get a Cheese Dream whenever I am back on Long Island.  Usually, I will stop at the Good Steer before I see my family or friends.  If you've ever had The Cheese Dream, you'd know why. There are many ways to enjoy a burger.  How one has it depends on many variables including mood, location, company, who's doing the cooking, and what's available.  I don't eat a burger exactly the same way every single time.  Nor should you;  explore the many ways to achieve hamburger enlightenment! Peanut Butter?  We saw this at a restaurant not too long ago.  While intrigued, I went with something else.  Have you had or would you put peanut butter on your hamburger? Today, we'll cover primarily beef hamburgers.  I know, I know.  There are some very good veggie burgers, turkey burgers, lamb burgers, etc.  For the purposes of simplicity of this particular episode, let's stipulate that we're talking about beef with the understanding that some of these hints, tricks, and ideas could transfer over to other burgers made of something other than beef. The Way That You Cook It Some people prefer small burgers, I do not.  I like a big burger that has a crust on the outside and moist and juicy on the inside. In my opinion, the best way to do that is on a very hot cast iron pan or griddle. Alternatively, you can do this outside on the grill and I like the flavor that charcoal imparts on a burger.  However, when at home and since we are a small family, I'm not going to do all that work firing up the Weber for three burgers.  All the more reason I should get a small hibachi grill, I know. The temperature of the burger is important for the taste and consistency.  Some people go by looks, others use a thermometer to get an accurate reading.  Remember, your burger will continue to cook when you take it off the heat. But here are the temps: Rare 120 °F Medium Rare 130 °F Medium 140 °F Medium Well 150 °F Well Done 160 °F For food safety, the USDA has guidelines for safe minimum temperature of ground meat which they say is 160 °F.   For me, Well-Done burgers are unpalatable.  I am usually a Rare or Medium Rare guy, depending on my mood. Disclaimer:  The temperature of how you eat your burger is your own business and only you take responsibility for what you put in your body.  Don't eat anything you don't want to eat. You Invited me Over for Burgers?  Why are you Serving Meatballs? Has this happened to you?  You start with patties and then through the process of cooking the meat transforms into a meatball?  If you have this problem, try this:  After you make the patty, make a divot in the center of it with your thumb.  Don't squish the burger into submission, just make a gradual indentation. What You Put In It The quality of the beef is important; the taste and juiciness of your burger depends on it.  If you buy supermarket ground beef it's very likely that you're going to get lower quality ground beef than if you bought a slab of chuck and ground it yourself.  That's just a fact with industrialized meat.  Chances are they are not as discerning about what parts of the cow they are throwing into the mix as you are. That said, not everyone has the time or patience to start grinding meat at home.  So go to a butcher you trust (whether they be at a supermarket or not) and buy the ground beef from them.  Another option is to buy the cut of meat that you want and have them grind it for you.  It's worth the extra money! The amount of fat is important too.  The more fat, the tastier and more moist the hamburger will be.  Most things that I've read suggest 80/20 or 85/15 beef- to-fat ratio.  How you get a great tasting burger with anything leaner is beyond me. Recommendations for the type of meat center around chuck, that's what I use.  However, I've used ground pork, chopped up pancetta, or regular bacon if I have it in the fridge.  I had recommendations of adding tasso, brisket, or short rib meat into the mix too. Some people suggest adding things such as salt, pepper, Dash seasoning, Worcestershire sauce, or other types of sauces into the meat before forming patties.  I do not.  When you start doing this, it is a slippery slope and then you fall so very close to the territory of meatballs and meatloaf.  Part of what makes a burger a burger, is its simplicity.  I usually just put salt and pepper on the outside after I make the patties.  I add sauces and other accouterments when I'm building the burger. To combat dried out burgers, there are suggestions to put a small ice cube in the patty to keep it moist. Another way to do that is to put a frozen chunk of cold butter in the center. This simultaneously imparts fat for moisture and flavor into the meat.  (Side Note:  On my bucket list is to eat the "21" burger at 21 Club in New York City which famously features herb butter in its center.  Here is the recipe for that.) What You Put On Top of It But first, this note on construction:  I'm of the mind that when the effort of eating something offsets its taste, I will pass.  I see this at restaurants.  In a effort for them to be unique, hip, buzz-worthy, or any other motivation not predicated on taste, they will create monstrous concoctions.  If you have so many burger patties, toppings, sauces, and other stuff on your sandwich that you need an assistant to help you cram the thing into your mouth, I would respectfully suggest that you're doing it incorrectly.  You shouldn't need a foot long skewer impaling your burger to get it to your table.  Further, it's impossible for the human tongue to taste 34 ingredients all at one time.  Less is more! Salt, Spices, and Herbs As I mentioned, it's Kosher salt and black pepper on the outside for me.  Many folks add other things including garlic salt, spice rubs, dried herbs to the outside a burger before cooking it.  If that's your preference, okay.  I would offer the caveat that when some of these herbs and spices hit an intense heat or open flame, they can quickly go from tasty to bitter and off-tasting. Sauce, Vegetables, Cheese, and "Other" Toppings Sauce-  When I was growing up on Long Island, the joke was that you'd never want to live upstate because they put mustard on their burgers.  Despite this dire warning,  I have lived almost half of my life in upstate New York though I do avoid mustard on my burger. My preference for sauce is ketchup (preferably Heinz), A1 Sauce, and/ or Tabasco Sauce.  Some like mayonnaise, and I see the appeal, but I think the danger of adding yet another sauce onto the burger outweighs the taste.  I use the word "danger" because the sauce with the (hopefully) juicy burger will diminish the integrity of the bread holding the thing together.  More on that later. Also, too many sauces also adds to the likelihood that the burger might come slipping out the other side when you try to bite into it. For this reason, if I add a sauce, I will remove a sauce from my predetermined preferences. I see the benefit of using sriracha as it adds both heat and tomatoey/garlicky goodness.  It's an added dimension of flavors that I enjoy and, if its around, I will use it instead of ketchup.  The same goes with barbecue sauce and HP Sauce. Friends recommend Thousand Island dressing which reminds me too much of McDonald's "special sauce" so I will stay away from that. However, recommendations to try pesto aioli and even cocktail sauce intrigue me. The best additions to a burger add texture, moisture, and taste simultaneously.  For these reasons, I like the suggestions of chili and guacamole.  With a smear of either on your burger, you can get a lot accomplished!  So too, I never thought to put cole slaw on a burger! Cheese- Yes, I know when you put cheese on a hamburger, it transforms into a cheeseburger.  My more litigious friends can choose to argue the nuance of that, while I sit down and eat while their meal gets cold. American or Cheddar seems to be the standard.  Burger-loving friends have suggested pepper-jack, blue cheese (and Gorgonzola).   I prefer Swiss cheese or provolone. Vegetables- I am not convinced that tomato and lettuce brings anything to the hamburger table either in taste or texture.   However, it was very popular with the folks who opined. I sometimes like raw onion because of the crunch and sharp taste.  I also like pickles for the same reason.  Here we had some great suggestions:  Piccalilli fits the bill.  It's a spicy pickled vegetable relish with its origins in India.  Similar to that would be chopped giardiniera or pickled jalapenos.  Onion confit adds a sweet and sour aspect that I had not thought about, but will be trying. Speaking of onions, like many, I love grilled onions on a burger.  It adds a bit of sweetness and goes very well with earthy goodness of mushrooms, which I also like. Other Toppings Bacon-  Mmmmmmmm. Bacon.  Enough said. Fried Egg- The first time that I had an egg on a burger was in the 1970s at a restaurant called Brill's.  I ordered it for the novelty and thought nothing more of it until a few years ago when it seemed that every restaurant was putting a fried egg on everything.  As an adult with a more thoughtful approach to eating, I appreciate the added moisture and taste the oozing yolk created. Pineapple- This was suggested by one of my healthier eating friends. I do love pineapple but never thought to add it to a burger. Burger Trivia:  In an effort to get more people to eat at its restaurants during Lent when observant Catholics did not eat meat on Friday, McDonald's fielded a Hula Burger-- grilled pineapple and cheese served on a bun.  Ray Kroc was convinced it was a winner.  It wasn't.  It turned out the Filet o' Fish was much more popular. More Other Toppings Bill Chen offered this unique suggestion, something  that he makes when tailgating that he calls "a hamdog."  To make it, slice a hot dog long ways and put it on top of a burger with crushed potato chips.  Given the drinking that traditionally goes on during tailgating, this might make sense. Cheetos were also suggested.  This adds the cheese flavor and crunch to the canvas and I am not necessarily against adding these more low brow foods.  Adding junk food is something that I've done before though never on a hamburger.  We have a family sandwich that we eat on vacation called a Doritos Special, which is not as off-putting as it sounds. What You Put It On Let's be clear, some type of bread must be used.  If not, then your hamburger becomes a "hamburger steak."  If you want to eat it this way, that's fine.  For me, part of the joy of eating a hamburger is the two-fisted experience.  Get the bread! I've been to some restaurants that serve their burgers wrapped in lettuce leaves as a nod to the gluten free/healthy option.  I've had a few burgers this way when I've been dieting.  I'm not a fan of this. Aside from providing a handle to eat the meat, the purpose of the bread is to absorb the mingling juices and sauces.  With nothing to the all-important job of absorbing, the result is a slippery mess.  Keeping my shirt clean during a meal is tough enough, I don't need this added difficulty in my life. Aside from taste, the most important thing in a hamburger is for the bread to keep integrity throughout the whole eating process.  If it is not sturdy enough for the job it's out of consideration.  However, it can't be so sturdy that you can't easily take a bite without winding up in the "dog with a sock" scenario. I don't like traditional supermarket burger rolls because they are too soft.  They have neither flavor nor texture.  They are much more likely to fall apart with juicier burgers.  When you start adding sauces and toppings you are adding to that probability of a gloppy mess in your hand by several orders of magnitude. I join many many who opined with a preference of kaiser rolls or ciabatta rolls.  I also enjoy English muffins for this reason.  Like ciabatta, English muffins have an an abundance of nooks and crannies to capture the sauces and juices.  The challenge is that it's difficult to find them large enough to support the size of burger that I prefer.  With the regular-sized English muffin, you wind up with too much of the burger exposed to the elements.  A hamburger is best when there is bread in every bite. Size is also the reason why I usually shy away from Hawaiian rolls, which are the color and texture of a potato roll but sweeter.  If you haven't seen them, they're about the size of a Parker House roll--again, a lot of a larger burger is exposed.  However, just this week I just saw on Facebook a way around the size issue.  Because they come attached in the bag when you buy them, you can break them into groups of four. Slice it horizontally and it makes them the perfect bread for a good-sized burger. Many who weighed-in like the softer rolls.  If that's more to your liking, I encourage you to try Hawaiian rolls, potato rolls, or brioche rolls.  They're a little too soft for me, as I prefer a crusty roll for my hamburger.  Now, that doesn't mean that I'm not going reject a hamburger on a softer roll.  That's just crazy talk! I am agnostic on the issue of buttering and/or toasting the roll.  No doubt it adds flavor and texture, regardless of the roll.  Sometimes I toast my rolls.  When making burgers at home, I never have buttered the rolls.  That doesn't mean I won't start. The one thing I've learned is that the things that I enjoy over time change.  There are some constants--such as having bread with integrity and using the best quality beef that you can afford.  Life is too short to skimp on simple joys. But when it comes to burgers, try some of these things out!  There's a world to explore in hamburger customization.  Things that I like today, I may not like in the future, and that's okay.  Except when it comes to the Cheese Dream, I'll  always love the Cheese Dream. The Guys and Food newsletter gives you delicious recipes, helpful kitchen hacks, and other things that any food guy will find useful. Some of the things in the newsletter will be exclusive, which means it won't make it on the podcast or blog. Sign up for the newsletter, you'll be glad that you did! (Don't worry, your contact information will never be sold or made available to any other person or organization.) Remember to subscribe to the Guys and Food podcast in Apple Podcasts, Stitcher, GooglePlay, and Tunein Radio.  In social media you can find us on Facebook and Twitter! Please feel free to reach out with your questions or comments.  You can do that by clicking on the Contact button, email me at gabe@ guysandfood.com, or call the listener line at 716-427-GUYS (4897).

Kulturminne eller tagging? Hva slags låt covrer Thousand Island nå? Takk for alle innleste bidrag! Statsbudsjettet - slik DeLillos ville gjort det Trønderveien 7! Trekning av CD/LP-vinner! Mine damer og herrer, ta vel imot.... Takk for oss! Velbekomme! Legg igjen din beskjed til Lønsj på 73881480 Lønsj på Facebook: https://www.facebook.com/lunsjnrkp1 Epost: l@nrk.no

1. Streamers i Mojave-ørkenen 2. Hva slags låt covrer Thousand Island nå? 3. Menn og pupper 4. Bob Kåre Blakstadlifosslandsosvik om Trønderveien 7 5. Trekning av CD/LP-vinner! 6. Trønderveien 7! 7. Takk for oss! Velbekomme! Legg igjen din beskjed til Lønsj på 73881480 Lønsj på Facebook: https://www.facebook.com/lunsjnrkp1 Epost: l@nrk.no

Den mystiske fløytisten på dass Hvilken låt covrer Thousand Island nå? (gjenhør) Farvel, Charlie Rackstead! (gjenhør) Eldar Vågan om bilturen i London (gjenhør) Hartvig Tønnesen presenterer ny Borislåt Hvem vant CD eller vinyl? Takk for oss! Velbekomme! Legg igjen din beskjed til Lønsj på 73881480 Lønsj på Facebook: https://www.facebook.com/lunsjnrkp1 Epost: l@nrk.no

1. Bare borr, du gamle Børre 2. Hva slags låt covrer Thousand Island nå? 3. Jan Olsen om skader 4. Tålmodige svensker 5. Trekning av CD/LP-vinner! 6. Trønderveien 7! 7. Pest og kolera? I dag er Jørgen Hegstad med (over Skype) i podkastbonusen og det snakkes om toastmasterjobben, tv-spillene No Man's Sky, Dishonored og Uncharted, vanskelighetsgraden på Thousand Islands coverkonkurranse, den gangen Jørgen leverte en gitar til Bob Hund, den gangen Torfinn møtte Conny Nimmersjö og den noget kompliserte tildragelsen som avstedkom da Jørgen skulle frakte et Bon Iver-bilde fra Trondheim til Oslo. Velbekomme! Legg igjen din beskjed til Lønsj på 73881480 Lønsj på Facebook: https://www.facebook.com/lunsjnrkp1 Epost: l@nrk.no

Skuespillere Gjett hvilken låt Thousand Island covrer! Øyeplassering Husk baklysene! Trekning av CD-vinner Trønderveien 7! Takk for oss! Velbekomme! Legg igjen din beskjed til Lønsj på 73881480 Lønsj på Facebook: https://www.facebook.com/lunsjnrkp1 Epost: l@nrk.no

1. Resten av september 2. Hvordan ble låta da, Thousand Island? 3. Ring Ståle Utslagsnes på mobil 922 14 605! 4. Radiogram: Takk for bits & bytes-redegjørelsen! 5. Radiogram: Henning, Cornelius, Orbinson og Martinius 6. Radiogram: Hilsen fra Fred Arne 7. Hvem vant CD-er? 8. Trønderveien 7 9. Punsj og pons! 10. Takk for oss! I dag kommer Sola Johnsen og Rune Nilson innom for å snakke om forskjellige barer de kunne ha startet opp, rypejakt, kornhøsting, den gangen Wannskrækk skiftet navn, å gå seg vill i fjellet og ølet 'The Dog'. Velbekomme! Legg igjen din beskjed til Lønsj på 73881480 Lønsj på Facebook: https://www.facebook.com/lunsjnrkp1 Epost: l@nrk.no

1. Volvoene i Pyongyang 2. Trygve Gran 3. Hvordan ble låta da, Thousand Island? 4. Hvem vant CD-er? 5. Trønderveien 7! 6. Ring Ståle Utslagsnes på 922 14 605! 7. Radiogram: Har Jan og Ståle fasttelefon? 8. Takk for oss! Velbekomme! Legg igjen din beskjed til Lønsj på 73881480 Lønsj på Facebook: https://www.facebook.com/lunsjnrkp1 Epost: l@nrk.no

There are lots of "rules" when it comes to traditional Italian food. And what you may think would be the same for Italian food in the states can be very different than what you'll find in Italy. Here are 14 things to never do when cooking or eating in Italy. Note: We base our conversation a lot off this original blog post: http://www.retale.com/blog/culinary-sins-according-proper-italian-chefs/ Topics we cover: First, our new sponsor Audible.com. Sign up and get a free book AND a free 30 day trial membership. Just go to www.audiletrial.com/cappelli The differences between jams and conserves And more on Colpo D'Aria (where I talked about it in this episode):  http://www.livingvillacappelli.com/030-italian-cures-for-the-common-cold-fact-v-fiction/   Now, the all important "don'ts" when it comes to traditional Italian food in Italy. 1. Don't add oil to pasta water Paul and I agree with this one. It's totally not necessary. While your pasta should have salt to flavor the pasta, the oil doesn't serve any purpose while you're boiling it. It will help as a sauce afterward, and maybe slightly as a non-sticking agent, though you should be tossing your pasta with your sauce right away after removing from your boiling water. Stir your pasta occasionally while it's cooking and your should be OK.  Be sure to stir spaghetti and other fine pasta right away when adding to your water to keep it from forming a large spaghetti log. And have plenty of water in the pot so the pasta can move around. Paul believes you should add the salt after the water has come to a boil. Steven doesn't necessarily agree. Find out why. 2. Don't ever mix cheese and seafood This is another one right on the money, except for a key recipe shown below. Never ever add grated cheese to a seafood pasta dish. The restaurant will give you grated cheese if you ask for it, but they'll look at you as barbarian tourist. The one except I point out for this is Mussels Genovese. Recipe below. NOTE: This is the name the people here in our region of Puglia call this recipe.  I'm sure every region is different. Essentially, as Paul points out, this is like making a frittata, however it's still breaking the rule. Mussels Genovese   Recipe Type: Main Cuisine: Italian Author: Villa Cappelli Prep time: 20 mins Cook time: 10 mins Total time: 30 mins A delicious, simple way to enjoy mussels. The amounts and the ingredients here are more estimations. Use your judgement when making. Ingredients 2 lbs. of mussels, halved 6 Eggs 2 Tablespoons grated cheese 2 Tablespoons chopped parsley Pepper Instructions Place the mussels (you only need the half with the actual mussel in it) in a flat bottomed frying pan so the mussels are facing up. Add a bit of water to the bottom of the pan and bring to a boil, then reduce to a simmer. Cover and let cook about 5 minutes. Meanwhile mix your eggs, cheese and parsley in a bowl. Add pepper to taste, but don't add an salt. The cheese and mussels will have enough. When the mussels are ready, pour the eggs over them in the pan, recover, and let cook until the eggs are cooked, about 4-5 minutes. Here is where you would need to used your judgement. You want a thin coasting of the eggs on top of the mussels, but not so much egg that they are completely submerged in a big egg frittata. If you need more, add some more eggs and cheese. And hold back if it looks like you have too much. Use the leftovers for an omelet the next day. Serve and enjoy.   A lot of adding the cheese to a pasta is a habit we've all formed, just wanting to add cheese to pasta before we've even tasted it. However, in this case, the cheese just overpowers the flavor of most delicate seafood and Paul says it's just not "kosher." There are other exceptions here, but as Paul points out, they really aren't Italian dishes. Do you know an exception we missed? Let us know in the comments! 3. Don't top pasta with chicken This one's totally right. Those dishes you see being passed off as Italian at the big Italian restaurant chain, well, they aren't very Italian. We couldn't think of a single pasta dish that even includes chicken. In fact, Italians aren't really big on chicken in general. And, by the way, there is no such thing as Chicken Parmesan or Chicken Parmigiana here. It doesn't exist. 4. Don't serve bread and butter Very very true. They may cook with butter up north, but they really don't do the bread and butter thing. Bread is set at the table so you have it to act as a scarpetta — the little shoe — to scoop or mop up any remains on your plate. So don't go eating all the bread before your meal is even served! Also, as we've said before, there is no dipping your bread in extra virgin olive oil here. Just wait until you get home and enjoy some of our oil with some good crusty bread. 5. Don't order ‘Spaghetti Bolognese’ or ‘Fettuccine Alfredo’ Well, you might find them in touristy locations, like Rome and Milan, who make Italian American dishes for the tourist, but they aren't traditional Italian food. To be honest, I did not know this about Spaghetti Bolognese. And, maybe I'm still too American, but I see no problem with it. There are certain pastas that do go with certain sauces, as they help carry the sauce better, but in this case I think you are OK. Traditionally, the blogger said tagliatelle is served with the Bolognese, but I've always done rigatoni (https://en.wikipedia.org/wiki/Rigatoni). I like how the thick meaty sauce can get trapped more inside the pasta. And we agree that Fettuccine Alfredo, the most famous “Italian” dish in the U.S., is pretty much unknown in Italy.  In the words of Madeline Kahn, "It's trew. It's trew." 6. Don't ever order or eat spaghetti with meatballs This combination just does not exist in Italian cuisine in Italy. Meatballs can be found in a pasta forno or a ragu, but it's not something you serve with spaghetti. Ever. Oh, and here we mention Paul's Mother's Ragu recipe. You'll find that here: http://www.livingvillacappelli.com/connie-cappellis-ragu/ 7. Don't put ketchup on pasta. Never. Ever. This one happened to us when we had some Swedes visit. I still can't believe it happened. Who does this? If YOU do, leave us a comment below, but beware our wrath! Oh, and here's a link to our Sun-Dried Tomato Spread we talk about: http://villacappelli.com/collections/antipasta-aka-appetizers-1/products/sun-dried-tomato-spread 8. Don't treat pasta as a side dish Pasta is a primi (first course after anti-pasti) or MAYBE a main dish, but it is never, ever just a side dish. That big ol' Italian food chain restaurant in the states serves pasta as a side dish if you order something other than a pasta as your main course.  At least it used to. I haven't been there is over 20 years. Paul also talks here about how we eat things separately here in Italy. You usually have only one part of your meal on your plate at a time. I grew up never letting any food on my plate touch each other and only ate one thing at time.  So I'd eat my meat, then my green beans, then my mashed potatoes. And they could not touch!  Maybe I really am Italian. Paul also talks about other guests we had that mixed their salad with pasta. Enough said on that. 9. Don't consume a cappuccino at any time except for breakfast We've talked about this many times before. Italians just think the milk is too heavy to have after a meal. It won't aid in your digestions. Now, for breakfast, it's a whole meal in itself. Especially up north. 10. Don't ever disrespect tradition "Nonna knows best. She learned the recipes from her nonna, who learned from her nonna, who learned from her nonna and so on and so forth." This might as well be written in stone. 11. Don't use true balsamic vinegar on your salads We talked about this more in depth in that last episode: http://www.livingvillacappelli.com/031-why-your-italian-food-is-probably-not-real-food/ Also, check out our balsamic here: http://villacappelli.com/collections/italian-conserves/products/5-year-aged-balsamic-vinegar 12. Don't make or eat thick crust pizza Thick crust pizza is really more a focaccia. Here, the pizza is more marriage of the thin dough, tomato sauce, cheese and toppings. It's not all about the bread. And you can really taste every ingredient. Most of the pizzas in the states are there to fill you up with a bunch of bread, as it's cheaper than the toppings. Here's our pizza crust recipe.  Try it and discover the difference. Villa Cappelli Pizza Dough   Cuisine: Italian Author: Villa Cappelli Prep time: 2 hours 30 mins Cook time: 10 mins Total time: 2 hours 40 mins A very simple, light pizza dough. The crust will be crisp when cooked in a really hot oven. The recipe can be doubled or more without any problems. Ingredients 3/4 Cup Warm Water 1 teaspoon yeast (or one packet of 7g quick rising yeast) 2 Cups Flour 1/2 teaspoon salt Instructions Mix the warm water and yeast in a bowl. Let sit for a few minutes. Then add your flour and salt to the bowl. Mix until comes together and is forming a ball. Turn the dough onto a well floured surface. Wood is best. Just not something cold, like a cold marble counter. Kneed the dough for roughly 3-5 minutes until it very elastic and springy. Add more flour or water during this time if need be. But you rarely need more water. If it seems dry, just keep mixing. It will eventually come together. Turn the bowl over on the dough and let rise for 1.5 hours. Break into four equal parts and roll into smaller balls. Let these rise another hour under and warm dish towel or the like. When ready, roll into a very thin crust, about a 1/4 inch thick and about 8 to 9 inches in diameter. Top lightly with sauce, cheese and toppings. Do NOT add too many toppings or the crust won't be able to hold it when you are eating. Cook in an extremely hot oven. At least 500°F or more. For our wood-burning pizza oven, this cooks in about 3 minutes. For home ovens, it will probably take you 5 to 10 minutes. To bake your pizza, slide it on top of a baking stone or upside-down sheet pan. Bake until the cheese is melted, the crust is golden, and there is some charred bits on the top and edges.   13. Don't eat your salad BEFORE a meal The salad, and the roughage you find in the salad, helps you digest after a big meal. It's all about digestion in Italy, and this is no exception. You won't even find many places that will give you a side salad during your meal.   14. Don't put any dressing on your salad other than extra virgin olive oil and vinegar Ranch. Thousand Island. French. You just can't find it here. This probably goes back to the fact that you are eating the salad at the end of the meal. To add a bunch of heavy dairy or sugar after eating a big meal would just fill you up., where as the vinegar almost acts as a pallet cleanser. What do you think? Did we miss a don't when it comes to traditional Italian food? Let us know in the comments or leave us a voice mail.  

Salad dressings like Ranch and Thousand Island are traditional favorites, but have you ever wondered how they got their names? Marshall Brain reveals what salad dressings are made of -- and where their famous names came from -- in this episode. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Samtidig, et helt annet sted: Solskinn og sang! I dagens bonus dukker mannen fra Innsel opp igjen, Torfinn må svare for hvem som er artigst å spille med av Thousand Island eller Charlie Rackstead, vi ringer Espen Thoresen Hværsaagod og spør når hans og Jon Tosets innringerprogram på P13 begynner, Rune skal ut på byen og feire et highspeedkameraprosjekt, det diskuteres om uautoriserte selvbiografier er uinteressant, vann sku'n ha om det så stod til kvelds og kongen og fedrelandet og halve grautfatet, epost fra styret behandles og vi finner ut at gribber er dyreverdenens hippier. Velbekomme!

I dagens bonusmateriale rydder vi plass til Fredrik @macfred Norums føljetong 'Lakselvmemoarer', vi mimrer tilbake til tida i band før Thousand Island og Charlie Rackstead og Rune avslutter med å fortelle litt om den pågående planleggingen av julekonserten på Kvilhaugen Gård. Velbekomme!

In this episode we awoke to crystal clear skies over picturesque Garnet Lake and get in a little fishing before heading up the John Muir Trail past Ruby and Emerald Lakes to Thousand Island Lake. Along the way Mike meets an amateur photographer who takes a stunning photo of him fishing at Garnet Lake and we endure a frightning thunderstorm at Thousand Island Lake.   Trip Video - Garnet to Thousand Island Lake on You Tube Trip Photo Album LINKS: Thousand Island Lake Photos from Random Space O.C.Register Article - Top Reader Adventure MY STORY Photo Exclusive - Mike Fishing at Garnet Lake

Perhaps you've been told that it just fell through the cracks. Or that they're sorry as they forgot. Or that they simply didn't have time. In this message, Max Vanderpool makes a case for why it's critical to be faithful in small things (at work, at home and in life). And as an added bonus, you get to hear the story of the man who invented Thousand Island salad dressing!

Perhaps you've been told that it just fell through the cracks. Or that they're sorry as they forgot. Or that they simply didn't have time. In this message, Max Vanderpool makes a case for why it's critical to be faithful in small things (at work, at home and in life). And as an added bonus, you get to hear the story of the man who invented Thousand Island salad dressing!

The Garage Hour goons get a Coronado Classics/Speed Fest primer from Jeff Gerken of BMW of El Cajon in this episode of the best gearhead talk show since Top Gear full of beer, but that's only the tip of the iceberg. This is one of those little-bit-of-everything episodes you've come to demand from Hank Watson's Garage Hour. On top of Jeff Gerken, we stacked everything from Thunderboats, Sasquatch and the Bilstein Boys, Jean Claude Van Damn He Just Got His Ass Kicked By A Hell's Angel (that's his full legal name), Colorado's political regurgitation of bad laws, California's black economy, how Debbie Wassername Schultz might be the love-child of Barney Fife and Chelsea Clinton, millions of bikers riding in protest through Washington D.C., and a reminder to unphone, just a little. In studio? Justin Fort, professional gearhead, test driver and all around wheel to be reckoned with, and '45 Phil, 27-year Marine, Master Guns, and That Which Goes Bump in the Night. Join us for an hour, won't you, and grab the podcast. jf

Bonus: Seksuell utnytting, Dreamliners, Phil Spector, julesanger, Thousand Island, grøtfest og Hitrakongen. Velbekomme!

What's the power of beauty on the human spirit? Can a place be so beautiful that when we give ourselves over to that beauty we lose a part of ourselves? On a routine patrol Sgt. Boman encounters such a place.

4 6-8 ounce skinless fish fillets ½ cups fresh pumpernickel bread crumbs 1 package House-Autry In Your Oven Breader 1/3 cup Thousand Island dressing 8 slices of Swiss cheese 2 cups sweet kraut Preheat oven to 400 degree. Combine the pumpernickel bread crumbs with House-Autry In Your Oven Breader. Shake to mix well. Place fish fillets in bag with breader and shake to coat. Place coated fillets on a foil lined baking sheet. Bake in a 400 degree oven for 15-20 minutes or until fish is thoroughly cooked. Once fish is cooked top each fillet with 1 tablespoon of Thousand Island dressing and 2 slices of cheese. Place under the broiler for 3-5 minutes to melt cheese. Remove from oven, Serve fish fillets with sweet kraut. Yield: 4 servings

4 6-8 ounce skinless fish fillets ½ cups fresh pumpernickel bread crumbs 1 package House-Autry In Your Oven Breader 1/3 cup Thousand Island dressing 8 slices of Swiss cheese 2 cups sweet kraut Preheat oven to 400 degree. Combine the pumpernickel bread crumbs with House-Autry In Your Oven Breader. Shake to mix well. Place fish fillets in bag with breader and shake to coat. Place coated fillets on a foil lined baking sheet. Bake in a 400 degree oven for 15-20 minutes or until fish is thoroughly cooked. Once fish is cooked top each fillet with 1 tablespoon of Thousand Island dressing and 2 slices of cheese. Place under the broiler for 3-5 minutes to melt cheese. Remove from oven, Serve fish fillets with sweet kraut. Yield: 4 servings

“The age of man is over, Doctor. The age of the virus has begun.” Oh dear. Time to run this file through McAfee then? No. Fret Not. These words are spoken by a giant prawn to a Time Lord, just after exiting his body through his tear duct. Yes, this can only be Tom Baker’s bonkers brain-centric epic, The Invisible Enemy. Wherein the Doctor and Leela, in reduced circumstances, wander about inside the Gallifreyan’s brain, hotly pursued by a hairy-eyed Hitler. Signs are spelt orl rong, a certain metal dog makes his debut as a violent virologist and a behemoth of a bottom-feeder gets pushed around on a skateboard, presumably in search of a suitably large barbeque upon which to end his days. Now where did I put that Thousand Island dressing…?

The Truth About the Superman Curse Michigan Dogman The Beast of Tunbridge Wells Dr Seuss Tree The Bizarre Myths and Mysticism Behind Birthmarks Men In Black The UFO Buffs Bogeymen Where Are These Thousand Islands AKA Santa Claus The Townhouse in Waterloo

Episode 16 Sponsored by: Thanksgiving  We depart from our normal format to discuss Thanksgiving in SOJcast 16. You might say it's one big food porn episode but you'd be wrong if you did.  We discuss some Thanksgivings that were less that fantastic: Learn about why Florida Thanksgivings were awful things in the 1980s.Listen to strange tales of post-modern alienation in "Divorce Thanksgivings"We also discuss some that were, in fact, fantastic:If you get the chance to visit a Dominican/Italian home for Thanksgiving - don't you miss it. How about a ginormous Midwestern Thanksgivings where the whole town attends? Oh my, yes.We discuss our recent family dinner which was nearly a Thanksgiving, for all intents and purposes. It was at an Italian restaurant that will remain without a link (it wasn't so good). Stacey had some apothic wine which leads Erin to accuse the Sons of Joy of picking her up from day care drunk as skunks We must defend our honor and refute the charges!Turns out we were just tossing umbrellas around like they were Springfield rifles. People often mistake this behavior for drunkenness or mental illness. It looked exactly like this - but with umbrellas.Also learn who got sick at dinner, threw up in a roadside bathroom but made a full recovery and was eating a Whack burger at midnight.We reveal the fact that Stacey's mother is coming for Thanksgiving. But how many people will really show up? How many Thanksgiving orphans can we accommodate? Have you ever been a Thanksgiving orphan? Leave some comments!Have you ever deep fried a turkey? How about a prime rib? a hot dog? a Reuben? We share some of our deep frying lessons. Safety first!Deep Fried Reubens Feeds one, unless you are kind and want to share 1 lb of corned beef (from your favorite local Deli - ours is Izzy's) 1 jar of Thousand Island Dressing1/2 lb of sauerkraut (make your own if you can)2-3 tubes of Pillsbury biscuit dough (plain)Take a biscuit and flatten it. Add a pinch of corned beef, a pinch of sauerkraut and a splash of Thousand Island dressing. Stretch the dough over the contents  and pinch the biscuit shut. Make up as many reubens as you plan to cook before you start cooking them.Fill vessel with enough peanut oil to cover reubens. Heat oil to 350 degrees (you can use a stovetop pot and a 3-4 cups oil if you aren't deep frying a turkey). (Carefully!) Slide the biscuits into the hot oil for 2 to 3 minutes per side until golden brown. Drain on paper towels. Serve Hot!Happy Thanksgiving World!In conclusion we take a moment to give thanks for the people who mean the most to us. We certainly hope you do the same.

Petter Schjerven slår et slag for Thousand Island-dressing og lager en skikkelig rekecocktail, Erling Kagge forteller om sine oppdagelser i New Yorks stinkende undergrunn, og hvis du lurer på hvem som er verdens skumleste mann må du høre på podcasten!