Podcasts about Toss

Dorie Greenspan, James Beard Award-winning cookbook author and cookie expert, joins us to discuss her new cookbook, Baking With Dorie: Sweet, Salty & Simple.   Apple Pandowdy Makes 6 Servings A PANDOWDY'S A PIE that's got only a top crust, often one made of odd-shaped pieces of dough—the dessert was probably created to put pastry scraps to good use. My favorite way to make it is to cut triangles of pie dough and arrange them in a mishmash over the fruit. Neatness is never the point with a pandowdy—it's the haphazardness, the dowdiness of the pie, that makes it beautiful. When you bring it to the table, break up the crust, let it fall into the filling and then spoon out into bowls. You can put spices in the filling, but I hope you'll try this spare lemon-up-front version first. Having apple pie without cinnamon may seem un-American; in fact, it's unassailably good. I make this dessert throughout the year with whatever fruits are plentiful. FOR THE FILLING⅓ cup (67 grams) sugar2 medium or 1 large lemonAbout 2½ pounds (about 1 kilo;) sweet, juicy apples, such as Golden Delicious, Fuji or Gala (4 to 6 large)2 tablespoons cold unsalted butter, cut into 8 pieces FOR THE CRUSTOne 11- to 12-inch round All-Butter Pie Dough (see below), frozen or well chilled (or use store-bought pie dough; look for dough that's already rolled out)Milk for brushingSanding or granulated sugar for dusting Ice cream or whipped cream for serving (optional) A WORD ON THE CRUST: Instead of cutting out shapes from the dough, you can just lay the whole crust over the fruit, moistening the rim of the pie pan first, pressing the dough against the rim and then tucking the overhang under the rim or against the sides of the pan. Cut slits in the crust and at serving time, crack the crust into the fruit. TO MAKE THE FILLING: Put the sugar in a large bowl and grate the zest from the lemon(s) over it. Reach into the bowl and use your fingers to rub the zest into the sugar until the sugar is moist and fragrant. Peel and core the apples and cut them into chunks about ½ inch on a side or into slices that are about ¼ inch thick. Add the apples to the bowl with the sugar and squeeze over the juice from the lemon(s). Toss everything around in the bowl until the apples are coated with sugar and juice. Set the bowl aside, stirring now and then, while you preheat the oven. Center a rack in the oven and preheat it to 425 degrees F. Butter a 9-inch pie pan and put it on a baking sheet lined with parchment paper or a baking mat. Give the apples a last turn and then pile them into the pie pan—don't forget the juices in the bowl. Dot the top of the apples with the butter. TO PREPARE THE CRUST: Lay the chilled round of pie dough on a cutting board and, using a pizza wheel or a knife, cut it into pieces. I usually opt for triangles of various sizes and shapes, but long strips and squares work, as do rounds made with cookie cutters. Place the pieces of dough over the apples in whatever pattern pleases you—I usually go for haphazard. It's nice if you leave a little space between the pieces so the juices can bubble over. Lightly brush the dough with milk and sprinkle with sanding sugar. Bake the pandowdy for 20 minutes—the crust might get a little color and the juices may just begin to bubble. Turn the heat down to 375 degrees F and continue to bake until you can see juices bubbling all the way to the middle of the pan, 25 to 35 minutes more. If the crust seems to be getting too dark too fast, loosely tent the pandowdy with foil or parchment. Place the baking sheet on a rack and let the pandowdy cool for at least 30 minutes before serving. The pandowdy is good warm or at room temperature and very good with either ice cream or whipped cream. STORING: Like most pies, this is meant to be eaten soon after it's made. However, if you have pandowdy left over, you can keep it covered at room temperature for up to 1 day and rewarm it in a 350-degree-F oven before serving. Playing AroundIn fall and winter, I make pandowdy with apples and pears (traditional and my favorite), sometimes with dried fruit tossed in. In the spring, I make it with rhubarb, with or without strawberries. And in summer, I turn to blueberries or mixed berries, peaches, nectarines, even plums. Use your favorite fruit pie filling recipe, but don't use any thickeners. All-Butter Pie Dough Makes two 9- to 9½- inch crusts 3 cups (408 grams) all-purpose flour¼ cup (50 grams) sugar1½ teaspoons fine sea salt2 sticks (8 ounces; 226 grams) unsalted butter, frozen or very cold, cut into small piecesUp to ½ cup (120 ml) ice water Put the flour, sugar and salt in a food processor and pulse to blend. Scatter the pieces of butter over the flour and pulse the machine in long spurts until the butter is well incorporated. This could take more than a dozen blitzes. Add the ice water a little at time, processing after each addition. Stop when you have moist clumps and curds (you may not need all of the water)—don't process until the dough forms a ball; pinch a bit of the dough, and it should hold together easily. Turn the dough out, divide it in half and shape each half into a disk. Working with one disk at a time, flour a sheet of parchment paper, center the dough on it, flour the dough and cover with a second sheet. Roll the dough into a round that's between 11 and 12 inches in diameter. (The rolled-out dough can be wrapped well and refrigerated for up to 3 days or frozen for up to 2 months). If the dough is cold enough, fit it into a buttered pie pan (or the pan you're using); leaving whatever dough hangs over the edge. If it's not cold, chill it until it's workable, then fit it into the pan. Keep the second round between the sheets of paper and slide it onto a baking sheet. Freeze or refrigerate for at least 1 hour. (If you have not refrigerated or frozen the rolled-out dough earlier, you can refrigerate the unbaked crust for up to 3 days or freeze it for up to 2 months.) Follow the directions in the recipe you're using for filling and finishing the crusts. If you're making an open-faced pie and need a partially or fully baked bottom crust, either crimp the dough that's hanging over the pan to make a decorative edge or trim the excess dough even with the rim of the pan and press the tines of a fork against the dough. Piecrust should always be cold when it goes into the oven. GETTING READY TO BAKE: Center a rack in the oven and preheat it to 375 degrees F. Place the pie pan on a baking sheet and fit a piece of parchment or foil against the crust; fill with dried beans or rice. TO PARTIALLY BAKE: Bake for 20 minutes, then carefully remove the paper or foil and weights and bake for another 3 to 4 minutes—you want the crust to be firm, but it doesn't need to take on much color. TO FULLY BAKE: Bake for 20 minutes, then carefully remove the paper or foil and weights and bake for about 8 minutes more, or until the crust is beautifully golden. Transfer the crust to a rack and let cool. STORING: The rolled-out crusts or the unbaked pie shells can be wrapped well and refrigerated for up to 3 days or frozen for up to 2 months. You can also freeze baked crusts (in the pans) for up to 2 months. Excerpted from BAKING WITH DORIE: Sweet, Salty, & Simple © 2021 by Dorie Greenspan. Photography © 2021 by Mark Weinberg. Reproduced by permission of Mariner Books, an imprint of HarperCollins Publishers. All rights reserved  

Is it okay to throw out junk food, alcohol or anything else that is making your loved one unhealthy? Plus in house psychic "Seer Mari" gives a listener a reading and gives us all our psychic forecast for the week. 

-Great Gameday Experience -Fans Have Had Enough -Tennessee Injury Concerns

Isabel and Emma begin todays' episode discussing Madison LeCroy's engagement announcement, the trailer for Real Housewives Ultimate Girl's Trip, and rumors of filming beginning for RHOBH Season 12. RHOBH ~ 5:00 They dive RIGHT into the highly anticipated Beverly Hills reunion part 1 - Erika starting to open up about her marriage/legal woes, Garcelle addressing her issues with Rinna and Dorit, and Kathy Hilton bringing her notes to a set modeled after her own home. RHOP ~ 43:00 The couple's trip in Chesapeake continues to take a turn as we see the aftermath of Mia and Candiace's salad-throwing fight, Robyn and Gizelle arriving, and Karen Huger being the funniest person on the planet.  RHOSLC ~ 1:17:00 They continue to analyze the group's feelings towards Lisa, Heather and Meredith's budding friendship, Whitney and Lisa's sit-down and, of course, Jen's sit-down with Brooks. @AubreyNiccoli post: https://url.emailprotection.link/?bOBlK03OFRZ1-lvC8KC_psw3MrDgv0DcynOD5OqsYXiiTEqMWWBBoDgYAsDitSEPviU2DmWl2t_awQh9SoKWTyAci4RX5a-_tLZlfnMVjQT0cRLUgQ1Z9nGZZREagY7IE Shop our merch: shop.commentsbycelebs.com Codes: Sakara - Sakara.com/CBC for 20% off your first order Everlane - Everlane.com/CBC for 10% off your first order plus free shipping BetterHelp - BetterHelp.com/Celebs for 10% off your first month Learn more about your ad choices. Visit podcastchoices.com/adchoices

Pilz-E is stressed! So Foamy & Begley try some no-social approaches to destressing. Plus Shatner in space! And some movie news. illwillpress.com All the Links, 1 spot: https://wlo.link/@illwillpress Help Out if ya can (I'm literally a 1 person here) : PATREON: https://www.patreon.com/jimathers PayPal : https://www.paypal.me/illwillpress or SUPPORT FOR FREE on Twitch through Amazon Prime/Twitch Prime: https://twitch.amazon.com/prime (Follow the instructions and sub at: https://www.twitch.tv/jimathers Toss a Follow: Youtube : https://www.youtube.com/jimathers Twitter : https://twitter.com/jimathers Facebook : https://www.facebook.com/illwillpress Instagram : https://www.instagram.com/illwillpress/ Twitch : https://www.twitch.tv/jimathers Reddit: https://www.reddit.com/user/illwillpress Newgrounds : http://illwillpress.newgrounds.com/ Discord : https://discordapp.com/invite/eKN5SxY MATERIAL SUPPORT: iLL WiLL PrEss Shop: http://illwillpress.com/ Design By Humans Shop: http://www.designbyhumans.com/shop/illwillpress/new/ Amazon Foamy Shirts! https://amzn.to/2uNerQB Amazon Foamy Books! https://amzn.to/2N1IYAQ Digital Comics: https://gumroad.com/illwillpress Music : https://foamythesquirrel.bandcamp.com/ Artwork on Etsy : https://www.etsy.com/shop/illwillpress --- Support this podcast: https://anchor.fm/jimathers/support

B07-E06 | Get out your weapons: we're joining the Poor Fucking Infantry. We'll follow our long-since-forgotten pal Jarre on the road to Vizimia and run into some old friends while we're there as we recap Chapter Six of Lady Of The Lake. Plus, an exceptionally high amount of homicidal hobbits![Wine talk and tangents begin at 00:49:06. Skip ahead to the analysis at 00:55:11]Subscribe on Apple Podcasts, Spotify, and Stitcher so you never miss an episode. And if you really like us, review us on Apple Podcasts! Toss a coin to this podcast by donating to us at buymeacoffee.com/midnightpod. Follow us on Instagram.Read along with us by picking up The Lady Of The Lake by Andrzej Sapkowski.Theme song for Midnight Book Club is Everyone is Happy Here by Meavy Boy. 

Episode #103 with Henry and Dylan --  How is Clipt similar to Mailchimp? Is there hope for Clipt to thrive? Links:We're launching Clipt | Smart Nonsense Pod #99Ben Chestnut | MailchimpMailchimp: Ben Chestnut | HOW I BUILT THIS WITH GUY RAZSteve Jobs by Walter IsaacsonCall Her DaddyThe Joe Rogan ExperienceSmartLess23andMeSam ParrSean PennWatch on YouTube & SubscribeRead the full Show NotesWatch Henry's last YouTube videoP.S. Toss us a 5-star review :)

Will and Frank join us on the Patreon this week. We chat about Frank's celebrity sports match experiences, what it was like filming Season Two of the mockumentary at Will's actual work during a work day, and Todd tells the story of "Jae and his nutmeg overdose". To hear the full episode head over to our Patreon https://patreon.com/whatagreatpunkSign up to our Patreon for a bonus pod each week (that's double the pod!) and other VIP stuff for just $5 a month:https://patreon.com/whatagreatpunkJoin us all in the TNSW Discord community chathttps://tnsw.co/discordWatch our Comedy Central Mockumentary series and TNSW Tonight! on YouTube:https://youtube.com/thesenewsouthwhalesFollow us on Twitch:https://twitch.tv/thesenewsouthwhalesTNSW on Spotify:https://open.spotify.com/artist/0srVTNI2U8J7vytCTprEk4?si=e9ibyNpiT2SDegTnJV_6Qg&dl_branch=1TNSW: @thesenewsouthwhalessJamie: @mossylovesyouTodd: @mrtoddandrewshttps://patreon.com/whatagreatpunkhttps://thesenewsouthwhales.comShout-outs to the Honorary Punks of the Pod:Oli MossBen Isaac MagnusHarry WalkomHugh FlassmanZac NickClaireElliott FlassmanJimi KendallEdmund SmithAngus LillieLachy TanBen Nelson

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Emma starts listing them at 2:03) before starting the episode.Spicy Apricot-Glazed TempehServes 21 (8-ounce) package Lightlife Original Tempeh1/4 cup plus 1 tablespoon apricot jam1 tablespoon lime juice1 tablespoon tamari or low-sodium soy sauce1 teaspoon freshly grated ginger1/2 fresh red chile, finely mincedTablespoon canola oilSesame seeds, for garnishCut the tempeh into ½-inch cubes.Set a steamer basket or a foldable steamer in a medium saucepan filled with 2 inches of water. Arrange the tempeh into an even layer in the steamer basket. Cover the saucepan with a lid and steam the tempeh on medium-high heat for 15 minutes.Prepare the glaze: In a bowl or glass container, mix together the apricot jam, lime juice, tamari, ginger, and red chile using a silicone spatula.If steaming the tempeh, remove it from the steamer basket and drop the tempeh into the apricot glaze mixture. Toss the tempeh until coated.Cover the bowl with a plate. If using a glass container, put the lid on. Let the tempeh marinate for 30 minutes or up to 8 hours. If you choose to marinate your tempeh for more than 30 minutes, place it in the refrigerator.After your desired marinating time has passed, heat canola oil in a medium or large sauté pan on medium heat. Once hot, drop the tempeh along with the apricot glaze into the pan and cook for 10 minutes or until there is no more sauce in the pan and your tempeh is golden-brown in color and charred in some places. Stir regularly through the cooking time using a silicone spatula.Serve immediately with rice and your favorite vegetables, and garnish with sesame seeds.

Episode #102 with Henry and Dylan -- As the frontier for Gen Z, we are going to teach you how to succeed by throwing you out into the world.Links:The Sh*t They Never Taught You | Smart Nonsense Pod #98The Rulebook | Smart Nonsense MediaBuilding a StoryBrand by Donald MillerRock With You | Michael JacksonGeneration Startup | IMDbAmerican Masters: Inventing David Geffen | IMDbThe River Runner | IMDbMotion ArrayAndrew SchulzWatch on YouTube & SubscribeRead the full Show NotesWatch Henry's last YouTube videoP.S. Toss us a 5-star review :)

Foamy & the gang talk about the recent Twitch & Facebook issues and delve into the underrated 7th Doctor in the Doctor Who series... and Pilz-E thinks George Carlin was a time lord. illwillpress.com All the Links, 1 spot: https://wlo.link/@illwillpress Help Out if ya can (I'm literally a 1 person here) : PATREON: https://www.patreon.com/jimathers PayPal : https://www.paypal.me/illwillpress or SUPPORT FOR FREE on Twitch through Amazon Prime/Twitch Prime: https://twitch.amazon.com/prime (Follow the instructions and sub at: https://www.twitch.tv/jimathers Toss a Follow: Youtube : https://www.youtube.com/jimathers Twitter : https://twitter.com/jimathers Facebook : https://www.facebook.com/illwillpress Instagram : https://www.instagram.com/illwillpress/ Twitch : https://www.twitch.tv/jimathers Reddit: https://www.reddit.com/user/illwillpress Newgrounds : http://illwillpress.newgrounds.com/ Discord : https://discordapp.com/invite/eKN5SxY MATERIAL SUPPORT: iLL WiLL PrEss Shop: http://illwillpress.com/ Design By Humans Shop: http://www.designbyhumans.com/shop/illwillpress/new/ Amazon Foamy Shirts! https://amzn.to/2uNerQB Amazon Foamy Books! https://amzn.to/2N1IYAQ Digital Comics: https://gumroad.com/illwillpress Music : https://foamythesquirrel.bandcamp.com/ Artwork on Etsy : https://www.etsy.com/shop/illwillpress --- Support this podcast: https://anchor.fm/jimathers/support

B07-E05 | Join us in somewhere in time and space and find out what Ciri found on the other side of the Tower of Swallows as we recap Chapter Five of Lady Of The Lake. Prepare for court intrigue, betrayal, and sex books – just beware of buzzing in your ears. [Wine talk and tangents begin at 01:15:44. Skip ahead to the analysis at 01:22:02]Subscribe on Apple Podcasts, Spotify, and Stitcher so you never miss an episode. And if you really like us, review us on Apple Podcasts! Toss a coin to this podcast by donating to us at buymeacoffee.com/midnightpod. Follow us on Instagram.Read along with us by picking up The Lady Of The Lake by Andrzej Sapkowski.Theme song for Midnight Book Club is Everyone is Happy Here by Meavy Boy. 

Episode #101 with Henry and Dylan -- We've finally launched the product of our dreams, Clipt.Links:The Audacity | Smart Nonsense Pod #100CliptDharmesh | HubSpotFiverrWatch on YouTube & SubscribeRead the full Show NotesWatch Henry's last YouTube videoP.S. Toss us a 5-star review :)

Toss a coin to your Witcher. JOIN OUR DISCORD CHAT!WE NOW HAVE SHIRTS AND MORE FOR SALE! Broadcast on October 3rd, 2021Featuring:Felipe Diaz-Vera, Bianca Michaelson & Dave Roberts Summary: Escaping from poverty to become a witcher, Vesemir slays monsters for coin and glory, but when a new menace rises, he must face the demons of

Foamy & the gang talk about Some movie news, 4k BluRay releases and more info on the Foamy comic! AND! a new album! Out Oct 13th! illwillpress.com All the Links, 1 spot: https://wlo.link/@illwillpress Help Out if ya can (I'm literally a 1 person here) : PATREON: https://www.patreon.com/jimathers PayPal : https://www.paypal.me/illwillpress or SUPPORT FOR FREE on Twitch through Amazon Prime/Twitch Prime: https://twitch.amazon.com/prime (Follow the instructions and sub at: https://www.twitch.tv/jimathers Toss a Follow: Youtube : https://www.youtube.com/jimathers Twitter : https://twitter.com/jimathers Facebook : https://www.facebook.com/illwillpress Instagram : https://www.instagram.com/illwillpress/ Twitch : https://www.twitch.tv/jimathers Reddit: https://www.reddit.com/user/illwillpress Newgrounds : http://illwillpress.newgrounds.com/ Discord : https://discordapp.com/invite/eKN5SxY MATERIAL SUPPORT: iLL WiLL PrEss Shop: http://illwillpress.com/ Design By Humans Shop: http://www.designbyhumans.com/shop/illwillpress/new/ Amazon Foamy Shirts! https://amzn.to/2uNerQB Amazon Foamy Books! https://amzn.to/2N1IYAQ Digital Comics: https://gumroad.com/illwillpress Music : https://foamythesquirrel.bandcamp.com/ Artwork on Etsy : https://www.etsy.com/shop/illwillpress --- Support this podcast: https://anchor.fm/jimathers/support

Episode #100 with Henry and Dylan -- As a company, we have a lot of ups and downs. We've shared a lot of our ups but this time, we are sharing with you the downside of this roller coaster ride that we're on.Disclaimer: We mean no harm. We're doing this to give our side of things.Links:Why Profit is Permission | Smart Nonsense Pod #5We lost $240,000...and it was the best day of our lives | Smart Nonsense Pod #94We're launching Clipt | Smart Nonsense Pod #99Alex Blumberg | StartUpPeter DiamandisWatch on YouTube & SubscribeRead the full Show NotesWatch Henry's last YouTube videoP.S. Toss us a 5-star review :)

I'm never going to buy this again and here's why I won't toss it out. After going through my closets, cupboards, drawers and pulling stuff from under the bed, I found there are things in my house that don't fit my lifestyle anymore. Have you given yourself permission to move on from stuff you're done with that is just taking up space? Today's Ask a House Cleaner sponsors #SavvyCleaner training and certification for house cleaners and maids. (https://savvycleaner.com/join) And #HoardingWorld *** HOARDING WORLD BALANCE GROUP *** https://www.facebook.com/groups/hoardingworld *** A TAPE OF AFFIRMATIONS I MADE FOR YOU *** The New Tape - https://youtu.be/n13ZBvaCMjw *** PROMISED LINKS AND GOOD KARMA RESOURCES *** Love People, Use Things: Because the Opposite Never Works - https://amzn.to/3jhlWGH 100 Things To Get Rid of: What My Minimalism Journey Taught Me about Life - https://amzn.to/3jjZe0R Real Life Organizing: Clean and Clutter-Free in 15 Minutes a Day - https://amzn.to/3jnG625 Minimalism: How to Simplify and Declutter Your life With Minimalist Habits - https://amzn.to/3yjcrLi Minimalism: Live a Meaningful Life - https://amzn.to/3DewzCl As an Amazon Affiliate, we make a commission on qualifying purchases. Thank You. *** RATE THIS SHOW *** https://sotellus.com/r/savvy-cleaner *** RATE THIS PODCAST *** https://ratethispodcast.com/askahousecleaner *** TRAINING & CLEANING CERTIFICATION*** https://savvycleaner.com/join *** MOST REQUESTED LIST OF CLEANING STUFF I USE *** https://www.Amazon.com/shop/AngelaBrown ***FUNNY CLEANING SHIRTS – THANK YOU GIFTS FOR MAIDS*** Daily Giveaway - https://funnycleaningshirts.com *** CONNECT WITH ANGELA ON SOCIAL MEDIA *** LinkedIn: https://www.linkedin.com/in/savvycleaner/ Facebook: https://Facebook.com/SavvyCleaner Twitter: https://Twitter.com/SavvyCleaner Instagram: https://Instagram.com/SavvyCleaner Pinterest: https://Pinterest.com/SavvyCleaner *** GOT A QUESTION FOR A SHOW? *** Email it to Angela[at]AskaHouseCleaner.com Voice Mail: Click on the blue button at https://askahousecleaner.com *** FREE EBOOK – HOW TO START YOUR OWN HOUSE CLEANING COMPANY *** http://amzn.to/2xUAF3Z *** PROFESSIONAL HOUSE CLEANERS PRIVATE FACEBOOK GROUP *** https://www.facebook.com/groups/ProfessionalHouseCleaners/ *** VRBO AIRBNB CLEANING FACEBOOK GROUP *** https://www.facebook.com/groups/VRBO.Airbnb.Cleaning/ *** LOOKING FOR WAY TO GET MORE CLEANING LEADS *** https://housecleaning360.com *** WHAT IS ASK A HOUSE CLEANER? *** Ask a House Cleaner is a daily show where you get to ask your house cleaning questions and we provide answers. Learn how to clean. How to start a cleaning business. Marketing and advertising tips for your cleaning service. How to find top quality house cleaners, housekeepers, and maids. Employee motivation tactics. Strategies to boost your cleaning clientele. And cleaning company expansion help. Our host, Angela Brown, a professional house cleaner for 25 years, ran and managed one of the largest independently owned cleaning companies in the Southeast United States. She is the CEO and founder of Savvy Cleaner Training for House Cleaners and Maids. *** SPONSORSHIPS & BRANDS *** We do work with sponsors and brands. If you are interested in working with us and you have a product or service that is cohesive to the cleaning industry read this: https://savvycleaner.com/product-review *** THIS SHOW WAS SPONSORED BY *** SAVVY CLEANER - House Cleaner Training and Certification – https://savvycleaner.com MY CLEANING CONNECTION – Your hub for all things cleaning – https://mycleaningconnection.com SAVVY PERKS – Employee Benefits for Small Business Owners – https://savvyperks.com VRBO AIRBNB CLEANING – Cleaning tips and strategies for your short-term rental https://TurnoverCleaningTips.com FUNNY CLEANING SHIRTS – Incentive and thank you gifts for house cleaners and maids. https://FunnyCleaningShirts.com *** VIDEO CREDITS *** VIDEO/AUDIO EDITING: Kristin O https://savvycleaner.com/reviews/kristin-o HOST: Angela Brown https://savvycleaner.com/reviews/angela-brown PRODUCER: Savvy Cleaner https://savvycleaner.com

Grammy-winning country artist and bestselling cookbook author Trisha Yearwood joins us to discuss her latest cookbook, 'Trisha's Kitchen: Easy Comfort Food for Friends & Family.'   Nashville Hot Chicken Sliders Makes 12 Sliders When I first moved to Nashville, the only place to get hot chicken was Prince's Hot Chicken on Ewing Drive. These days, hot chicken is all the rage in Nashville, and you can find it in a lot of restaurants. I love it all, but Prince's is still the gold standard for me. These sliders are my nod to Ms. André Prince Jeffries, who still serves up the best hot chicken I've ever tasted! Meatballs 1 pound ground chicken1 tablespoon Louisiana hot sauce1 tablespoon light brown sugar1 teaspoon smoked paprika½ teaspoon kosher salt¼ teaspoon freshly ground black pepper¼ teaspoon cayenne pepper2 garlic cloves, minced2 ounces blue cheese, cut into 12 (¼-inch) cubes2 tablespoons butter1 tablespoon vegetable oil Sauce ½ cup (1 stick) butter½ cup Louisiana hot sauce2 tablespoons honey2 tablespoons light brown sugar1½ teaspoons garlic powder1 teaspoon kosher salt¼ teaspoon freshlyground black pepper2 tablespoons chopped fresh parsley Sliders 12 slider bunsPickle chips (I like bread-and-butter pickles) 1. Make the meatballs: Preheat the oven to 375°F. 2. In a large bowl, combine the ground chicken, hot sauce, brown sugar, paprika, salt, black pepper, cayenne, and garlic and gently mix with your hands until combined. 3. Divide the meat mixture into 12 portions, then form them into meatballs using wet hands. (Meat sticks to dry hands.) Push a piece of cheese into each meatball and pinch the meat mixture around it to enclose the cheese. 4. In a large ovenproof sauté pan, heat the butter and vegetable oil over medium heat until combined and shimmering, about 2 minutes. Add the meatballs and brown on all sides, 5 to 8 minutes. Transfer the pan to the oven and bake for 10 minutes to finish cooking the meatballs. 5. Meanwhile, make the sauce: In a small saucepot, combine the butter, hot sauce, honey, and brown sugar. Bring to a boil over high heat, stirring continuously, then reduce the heat to medium and cook until the mixture comes together, 2 to 3 minutes. Remove from the heat, add the garlic powder, salt, and pepper and stir until smooth. 6. Remove the meatballs from the oven and pour the sauce over them. Toss to coat. Sprinkle with the parsley. Add a pickle chip to each bun, then set a meatball on top. Skewer with a toothpick. Serve warm. Excerpted from Trisha's Kitchen: Easy Comfort Food for Friends and Family © 2021 by Trisha Yearwood with Beth Yearwood Bernard. Reproduced by permission of Mariner Books, an imprint of HarperCollins Publishers. All rights reserved.  

Episode #99 with Henry and Dylan -- We've finally cracked the code into making Smart Nonsense Media a $200 million company.Links:Our Million Dollar Pitch | Smart Nonsense Pod #96Why Profit is Permission | Smart Nonsense Pod #5The Rulebook | Smart Nonsense MediaStarving Myself to Death | Henry BelcasterLifespan by David SinclairThe Innovation Stack by Jim McKelveyAnything You Want by Derek SiversRework by Jason Fried Blitzscaling by Reid HoffmanI Will Teach You To Be Rich b Ramit SethiCompetition is for Losers with Peter Thiel (How to Start a Startup 2014: 5) | Y CombinatorWhy You Should Have a Diversified Investment Portfolio | My First MillionJosh Wolfe | LuxMike Maples | FloodgateDharmesh | HubSpotSynthesisSocial CapitalCallinDescriptA16ZOpenSeaBasecampWatch on YouTube & SubscribeRead the full Show NotesWatch Henry's last YouTube videoP.S. Toss us a 5-star review :)

Episode #98 with Henry and Dylan -- The Adams are back with their book, The Sh*t They Never Taught You. Let's dive deep down into what it's all about, the whole process of writing and crafting a 700-page book, and what they're up to next.Links:The Sh*t They Never Taught You by Adam Ashton and Adam JonesWhat Will You Learn: Talking With The Most Prolific Book Reviewers on the Internet | Smart Nonsense Pod #71The Millionaire Fastlane by M. J. DeMarcoTools of Titans by Tim Ferriss The 4-Hour Workweek by Tim Ferriss Crush It! by Gary VaynerchukAntifragile by Nassim Nicholas Taleb The Obstacle Is the Way by Ryan HolidayWatch on YouTube & SubscribeRead the full Show NotesWatch Henry's last YouTube videoP.S. Toss us a 5-star review :)

We're discussing AEW Grand Slam while we watch AEW Rampage and review everything live with our live reactions to every match. We'll make sure we discuss Bryan Danielson vs Kenny Omega and if it was the greatest non-PPV match of all time. We also had an amazing main event between Ruby Soho and Britt Baker. Toss in an MJF segment, Malakai defeating Cody Rhodes again, & Sting's Scorpion Deathlock on FTR. And on Rampage we've got: AEW Ramage: Grand Slam| 09/24/21 -CM Punk's 1st TV Match in 7 years vs Powerhouse Hobbs -Young Bucks+Adam Cole vs Christian Cage+Jungle Boy+Luchasaurus -Lights Out Kingston+Moxley vs Archer+Suzuki We also go over which Extreme Rules match we are most excited for! Extreme Rules Preview: Universal Champion Roman Reigns vs. “The Demon” Finn Bálor (Extreme Rules Match) Raw Women's Champion Charlotte Flair vs. Alexa Bliss SmackDown Women's Champion Becky Lynch vs. Bianca Belair United States Champion Damian Priest vs. Sheamus vs. Jeff Hardy SmackDown Tag Team Champions The Usos vs. The Street Profits Liv Morgan vs. Carmella That and much more on this week's episode of the Brothers of Discussion! The Brothers of Discussion Thank You Thank you for tuning into the Brothers of Discussion! Follow along on Twitter @BODPodcast on Instagram @Brothers_of_Discussion and Subscribe on YouTube with the Brothers of Discussion Find us here: Apple: https://apple.co/2QlS1PM Spotify: https://spoti.fi/32HsrHq Google Play: https://bit.ly/2CMqiQg YouTube: https://bit.ly/2qT1HX9 Anchor: https://bit.ly/31u2hZB Breaker: https://bit.ly/37gxjWd Overcast: https://bit.ly/2UDEOnu Radio Public: https://bit.ly/31Lse7k Stitcher: https://bit.ly/37881cQ --- Send in a voice message: https://anchor.fm/brothers-of-discussion/message

It's a #FadeFallon Friday, so it's time to lay down some Week 3 NFL bets ahead of the weekend. You riding, or fading? Brady's Bucs clash with Matt Stafford and the Rams in LA, can Justin Herbert stay hot against the Chiefs, the Raiders for real this time? Toss up spread: Vikings +1.5 vs. Seahawks or GB over the 49ers? The GameDay's Steve Armato joins to preview match-ups and share his PICK SIX - six favorite spreads of the weekend slate. No guarantees on a 16-leg parlay though.

On this Bob & Tom Extra: We have Kristi's vision, bad credit, and Josh throws a bagel! Support the show: https://members.bobandtom.com/pcd/document?iid=99001I**GTZ See omnystudio.com/listener for privacy information.

The reviews are in! We're so excited to have feedback from you! Send us your feedback and we might feature it on an upcoming episode

Foamy & the gang talk about recent Elvira news, a new Bruce Campbell movie, (Black Friday) and some new avenues for Foamy in the comic book world! illwillpress.com Help Out if ya can (I'm literally a 1 person here) : PATREON: https://www.patreon.com/jimathers PayPal : https://www.paypal.me/illwillpress or SUPPORT FOR FREE on Twitch through Amazon Prime/Twitch Prime: https://twitch.amazon.com/prime (Follow the instructions and sub at: https://www.twitch.tv/jimathers Toss a Follow: Youtube : https://www.youtube.com/jimathers Twitter : https://twitter.com/jimathers Facebook : https://www.facebook.com/illwillpress Instagram : https://www.instagram.com/illwillpress/ Twitch : https://www.twitch.tv/jimathers Reddit: https://www.reddit.com/user/illwillpress Newgrounds : http://illwillpress.newgrounds.com/ Discord : https://discordapp.com/invite/eKN5SxY MATERIAL SUPPORT: iLL WiLL PrEss Shop: http://illwillpress.com/ Design By Humans Shop: http://www.designbyhumans.com/shop/illwillpress/new/ Amazon Foamy Shirts! https://amzn.to/2uNerQB Amazon Foamy Books! https://amzn.to/2N1IYAQ Digital Comics: https://gumroad.com/illwillpress Music : https://foamythesquirrel.bandcamp.com/ Artwork on Etsy : https://www.etsy.com/shop/illwillpress --- Support this podcast: https://anchor.fm/jimathers/support

On the latest episode of the PokerNews Podcast, Jeff Platt and Chad Holloway discuss the upcoming 2021 World Series of Poker (WSOP) including the announcement that 11 online bracelet events have been added to the schedule. They also talk about Mikita Badziakouski and Michael Addamo winning big at Poker Masters, preview the $300,000 Super High Roller Bowl, which starts Monday, and highlight Daniel Cates and Brian Hastings joining Run It Once. Toss in updates on big winners from WCOOP, WPT Borgata Online, and GGPoker action, and this is your chance to get up to speed on everything happening in the poker industry. Finally, they welcome guest Robbie Strazynski of Cardplayer Lifestyle to the show to talk about the upcoming Mixed Game Festival at Westgate Las Vegas from October 4-7, which will award a coveted $30,000 Platinum Pass in their $200 buy-in H.O.R.S.E. tournament. Get all the details here. Time Stamps *Time|Topic* 00:24 | Welcome to the show 00:40 | Jeff headed to Wisconsin; Chad to Vegas 02:12 | Teasing guest Robbie Strazynski 02:51 | 11 online bracelet events added to 2021 WSOP schedule 06:00 | PokerNews' 2021 WSOP Hub 07:11 | Bally's temporarily closes poker room to use staff at WSOP 09:25 | How to sign up for Clear App to prove vaccination for WSOP 10:10 | Guest Robbie Strazynski joins the show 14:10 | Mixed Game Festival at Westgate details 19:20 | Gathering mixed game legends for kickoff festivities 21:45 | How to register so you don't miss out 23:35 | Get a room at Westgate for just $50/night 26:00 | Various travels bans look to be lifted November 1 27:40 | Mikita Badziakouski & Michael Addamo win big at Poker Masters 30:00 | $300,000 Super High Roller Bowl starts Monday 31:34 | Will Phil Hellmuth or Phil Ivey make a SHRB appearance? 33:40 | Daniel Cates & Brian Hastings join Run It Once 35:50 | “CrazyLissy” beats Pascal LeFrancois heads up to win WCOOP Main for $1.5M 36:50 | Orson “borgatcha” Young wins WPT Borgata Online 38:00 | Drea Renee's sister dies;.GG sets up charity poker tournament 39:43 | Join Club PokerNews on ClubGG 42:56 | Sponsor: GGPoker Plan for the WSOP Remember, during the 2021 World Series of Poker (WSOP), which runs Thursday, September 30 through Tuesday, November 23, 2021 at the Rio All-Suite Hotel & Casino in Las Vegas, Nevada, we'll be bringing you [B]three episodes of the PokerNews Podcast each week! New episodes are slated to be released every Monday, Wednesday, and Friday bringing you all the latest from the 2021 WSOP along with interviews straight from the tournament floor!

B07-E04 | Step inside Toussaint's deepest, darkest cave and learn a secret that will change your life as we recap Chapter Four of The Lady of the Lake. Prepare for trouble – and make it double – as Geralt snaps out of it, learns the truth about our girl Yennefer, and comes up with a plan.[Wine talk and tangents begin at 01:29:39. Skip ahead to the analysis at 01:37:29]Subscribe on Apple Podcasts, Spotify, and Stitcher so you never miss an episode. And if you really like us, review us on Apple Podcasts! Toss a coin to this podcast by donating to us at buymeacoffee.com/midnightpod. Follow us on Instagram.Read along with us by picking up The Lady Of The Lake by Andrzej Sapkowski.Theme song for Midnight Book Club is Everyone is Happy Here by Meavy Boy. 

If You Want to Reduce Your Toxic Exposure, You Should: Make the switch to pesticide-free cleaning products Take small steps to remove toxic chemicals from other areas of your home Listen to your bodies signals and embrace the healing nature of real food   Are you struggling with not enough energy? One of the most significant indicators that something is off in your body is how much energy you have throughout the day. When looking at energy as a vital sign or an indicator, it is essential to know the root causes that could be throwing off your energy levels and natural remedies to fix these issues.   The Power of Pure with Allison Evans Allison Evans was diagnosed with PCOS in high school and suffered chronic, mysterious pain through college. After years of seeing medical specialists and a laundry list of drugs, Allison was desperate for relief and turned to her Aunt Marilee in the Texas Hill Country. After two months at Marilee's, eating only real food, using safe products, and staying in a healthy home, her life was transformed. Her ovarian cysts disappeared, and despite her diagnosis of Lyme disease due to toxic mold in her house, she can now live virtually symptom-free thanks to focusing on mental health and other detox treatments. Her story is a testament to the Power of Pure and her brand, Branch Basics.   Toss the Toxins As a woman in the modern world, it is important to understand the impacts of toxic ingredients in our makeup, personal care products, food, and cleaning products. There is strong scientific evidence linking toxins in these products to an extensive list of symptoms and diseases. Removing pesticide-filled cleaning products from your home is an easy first step, and it can help you realize the medicinal healing power of food and clean living. You don't have to buy super expensive products or do a bunch of therapies to make the switch, either. All it takes is a commitment to listen to your body and get back to basics, one small step at a time.   Getting Back to Basics Environmental toxins take a huge toll on our gut, hormones, mitochondria, and more. This can impact our energy levels, aging, and hormonal imbalance. So, it is key to ensure that you are creating the safest space possible in your home. If you are looking for a place to start, swapping out your cleaning products can greatly impact your symptoms and risk of disease.  By getting back to basics and tossing the toxins, you can get to a place of beautiful health just like Allison did for herself. Get ready to empower yourself with the knowledge necessary to regain your energy and feel like your best self. Are you ready to take the steps and remove the harmful toxins in your home? Share what you loved most about Allison's story with me in the comments section of the episode page.   Quotes: “Eight weeks of that, and I haven't been on a drug since. I came out of that summer, and my eyes were opened, my body was strong; a year later, I went back to the fertility doctor, all of the cysts were gone, and I was able to get pregnant on the first try with both of my babies. It was really just a testimony to the Power of Pure and how tossing the toxins works!” (19:46) “Sometimes people just have no idea the neurological damage and toxicity that is created in the home when we keep all of these pesticides.” (24:25) “If you just start right here, you're giving your entire household a liver cleanse, and you haven't even changed your diet or done a juice detox or anything. Because people think in their heads, ‘I'm bringing these cleaning products into my home to create a safe environment for my family,' and the irony is that they are some of the most toxic things in the home.”  (26:40) “Sometimes we think, ‘Oh my gosh, they got this bad rash, or I have this awful headache,' and I walk into the store like ‘Guys, that is our body talking to us saying stop!; Something happened, and I breathed, or I ingested, or I absorbed something, and we need to figure it out.”  (37:01) “Don't believe everything that you are told. And believe in the body's innate ability to heal.” (42:29)   In This Episode How Allison alleviated her illness symptoms and hormonal imbalances through clean living (13:38) Which lifestyle changes made the biggest difference in Allison's healing journey (20:52) The first place to start when looking to reduce the toxic load inside of your home (24:04) Where you should not start and tips on specific toxins you should avoid at all costs (28:52) Learn about the inception of Branch Basics and what sets them apart from the rest (32:50)   Resources Mentioned: Find Dr. Mariza's Detox Masterclass Here Join Dr. Mariza's Fall 2021 14 Day Detox Branch Basics Website - Use the code DRMARIZA for 15% Follow Branch Basics on Instagram   Other Resources: Check out the full show notes page Keep up with everything Dr. Mariza Follow Dr. Mariza on Facebook | Instagram | Twitter | Youtube Podcast production & marketing support by the team at Counterweight Creative   Related Episodes:  Essentially You Episode #292: Top 5 Toxins That Cause Hot Flashes, Weight Gain, and PMS Essentially You Episode #260: Becoming a Label Reding Ninja And Chemically Aware of Dangerous Everyday Toxins with Samantha Wright Essentially You Episode #132: The Four Types of PCOS and How To Heal PCOS Naturally

t is late September and in Kansas that means we have reached the season of "Fummer."  It is the weird time where it is chilly in the morning and crazy hot in the afternoons. This is the time of year where I want to start making "fall foods" but it is often too hot come dinner time to enjoy them. Now is the time to clean out your pantry and freezer. Share or donate any foods you purchased that your family no longer prefers. Pass on anything that you bought too much of and know you won't eat in a reasonable amount of time.  Eat up foods that you exclusively eat in the summer so they are not floating in your freezer all winter. Use up odds and ends of foods so you have room for the new foods of fall. It is also time to look at your spices. Toss any spices that do not smell fragrant. Toss any spices you have had so long you can't remember when you bought them. Think about the spices you use in the fall and be sure to stock up on your favorites. Consider doing a deep dive grocery trip to get your pantry read for fall and winter.   For full show notes and a transcript click here. 

Subscribe, 5 ⭐ And Please Write A Review! Listen, Watch, Review, and Share With A Friend!   #tampa #business #podcast #69b2b #girthyroi #sweatequity

BrewHaha with Sean McDonald (Cole St Brewery): Oktoberfest Sept 25th, Toss the Sausage, Bock Beer, Taste of Tuesday / Best of the Platuea TOMORROW, Mentoring a Brewer, Shout Outs  

Foamy & the gang talk about Playstations "State of Play" showcase, Netflix news, Remaster news, Matrix 4 & Leslie Nielsen! illwillpress.com Help Out if ya can (I'm literally a 1 person here) : PATREON: https://www.patreon.com/jimathers PayPal : https://www.paypal.me/illwillpress or SUPPORT FOR FREE on Twitch through Amazon Prime/Twitch Prime: https://twitch.amazon.com/prime (Follow the instructions and sub at: https://www.twitch.tv/jimathers Toss a Follow: Youtube : https://www.youtube.com/jimathers Twitter : https://twitter.com/jimathers Facebook : https://www.facebook.com/illwillpress Instagram : https://www.instagram.com/illwillpress/ Twitch : https://www.twitch.tv/jimathers Reddit: https://www.reddit.com/user/illwillpress Newgrounds : http://illwillpress.newgrounds.com/ Discord : https://discordapp.com/invite/eKN5SxY MATERIAL SUPPORT: iLL WiLL PrEss Shop: http://illwillpress.com/ Design By Humans Shop: http://www.designbyhumans.com/shop/illwillpress/new/ Amazon Foamy Shirts! https://amzn.to/2uNerQB Amazon Foamy Books! https://amzn.to/2N1IYAQ Digital Comics: https://gumroad.com/illwillpress Music : https://foamythesquirrel.bandcamp.com/ Artwork on Etsy : https://www.etsy.com/shop/illwillpress --- Support this podcast: https://anchor.fm/jimathers/support

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Rebecca starts listing them at :55) before starting the episode.Big Bean Sorta-Scampi With LinguineServes 48 ounces big dried beans, such as corona, gigante, or large lima, soaked overnight; or 2 (15-ounce) cans butter beans, drained and rinsed + 1 cup vegetable stock8 cloves garlic, divided1 lemon7 tablespoons extra-virgin olive oil, dividedKosher salt and freshly ground black pepper2 tablespoons white wine vinegar½ cup panko1 medium red or yellow onion, finely chopped2 tablespoons unsalted butter½ to 1 teaspoon red pepper flakes (optional)1 teaspoon fish sauce (optional)1 bunch flat-leaf parsley (leaves and all stems), finely chopped1 pound long pasta, such as linguine or fettuccineIf using canned beans (see Author Notes on Food52), skip to Step 3 (you'll also skip 3 of the garlic cloves). Drain and rinse the soaked beans. Smash and peel 3 garlic cloves and use a peeler to remove 3 long pieces of zest from the lemon. Heat 3 tablespoons of olive oil in a large Dutch oven or pot over medium heat and add the garlic and zest. Cook just until the garlic is starting to take on color on both sides, about 4 minutes. Drain the beans, then transfer to the pot and cover with 3 inches of water. Stir in 1½ tablespoons of salt and lots of black pepper.Bring the mixture to a boil over medium high heat, then reduce the heat to medium-low and partially cover the pot. Cook, checking every 40 minutes or so to replace water that evaporates, until the beans are creamy all the way through, about 2 to 3 hours depending on the bean size and age.Remove from the heat, let cool slightly, then stir in the vinegar. Smash any large chunks of garlic into the broth and pluck out the lemon peels if you'd like (they're slightly bitter but totally edible). Drain the broth into a heatproof bowl or measuring cup and transfer the beans to a bowl. Alternatively, if making in advance, store the beans in their broth in an airtight container, in the refrigerator, for up to 1 week.Wipe out the Dutch oven and heat 1 tablespoon of olive oil in the over medium heat. Add the panko to the pot and season with salt and pepper. Cook, stirring often, until the panko turns golden brown, about 4 minutes. Turn off the heat and use a microplane to grate the remaining zest of the lemon into the pot. Stir to combine and transfer to a plate.Bring a large pot of well-salted water to a boil over high heat. Meanwhile, heat the remaining 3 tablespoons of olive oil and the butter in the first Dutch oven over medium heat. Add the chopped onion, then use a microplane to grate 5 cloves of garlic into the pot. Season with salt and pepper, and cook, stirring regularly, until the onion has softened, about 4 to 6 minutes. Stir in red pepper flakes and fish sauce if using.Add 1 cup of the bean broth to the onion mixture and bring to a simmer over medium high heat. Cook, stirring occasionally, until the mixture thickens and the sauce reduces by about one-third, 4 to 6 minutes. Remove from the heat.Cook the pasta in the boiling water for about 3 minutes less than what the box says for al dente. (It will cook more in the sauce!)Return the Dutch oven to medium heat and use tongs to transfer the pasta to the sauce. Add all but a handful of the parsley. Halve the zested lemon and juice half of it into the pot. Cut the remaining lemon half into wedges for serving. Toss aggressively with the tongs, cooking for an additional 3 to 4 minutes until combined and the sauce clings to the noodles. Gently toss in the beans. Cut the heat. Taste and season with more salt, pepper, and pepper flakes as needed.Transfer the pasta to a large shallow serving bowl (or individual bowls). Top with reserved parsley and the toasted breadcrumbs.

Hi everyone and welcome back to another Quick Bite from Nikoli's Kitchen! In this episode, I talk about making an orzo salad inspired by a dinner that Rebecca and I ate at one of her friend's houses while we were in Virginia. I decided to add a balsamic reduction over mine when I served it, and it turned out so incredible! Please try out the recipe and let me know what you think. Thank you for listening!!   Featured Recipe for this Episode 1 lb orzo 1-1/2 c cucumbers, diced 1-1/2 c tomatoes, diced 1-1/2 c fresh mozzarella, diced 1 c fresh basil 6 cloves of garlic, minced Zest of 2 lemons Juice of 1 lemon Salt Pepper Olive Oil 1 c balsamic vinegar 2 T brown sugar Make your balsamic reduction ahead of time- add vinegar and brown sugar to a small saucepan and reduce over mid-low heat. You want to reduce this down to about 1/4 c total liquid. As you reduce you'll notice a change where it goes from boiling to bubbling and "foaming" up. Once you reach this stage, remove from the heat and allow to cool, then refrigerate. Balsamic reduction makes a great drizzle for all sorts of fresh fruits, veggies, pastas, or anything else! Add orzo and a drizzle of olive oil (about 2 T) to a large stock pot and turn on heat to mid-high. Toss the orzo and let it toast until lightly browned, then remove it to a large bowl. Add water to the stockpot and salt it. Bring it to a boil and add your orzo, cooking it until it is tender. Strain the orzo and rinse with cold water. Allow it to drain completely. Add your veggies, garlic, basil, and cheese to a large bowl with the lemon juice and zest. When you're prepping these, the cuts should be uniform so all of the elements are the same size. Add your orzo to the bowl and toss together, mixing until it is well-combined. Add salt & pepper to taste and refrigerate. When serving, spoon out a portion and give it a light drizzle of the balsamic reduction.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather! Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727! I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.   Credits "Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! "Parting of the Ways - Part 02" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

B07-E03 | Bienvenue à Toussaint, where the wine and women are plentiful. Geralt and the party settle in for the long winter and enjoy everything Beauclair has to offer (maybe a little too much) as we recap Chapter Three of Lady Of The Lake. So make like Dandelion (ahem Viscount Julian), pour a glass of wine, and sit on the right hand of the duchess – after all, without wine, there is no life. [Wine talk and tangents begin at 01:13:02. Skip ahead to the analysis at 01:24:53]Subscribe on Apple Podcasts, Spotify, and Stitcher so you never miss an episode. And if you really like us, review us on Apple Podcasts! Toss a coin to this podcast by donating to us at buymeacoffee.com/midnightpod. Follow us on Instagram.Read along with us by picking up The Lady Of The Lake by Andrzej Sapkowski.Theme song for Midnight Book Club is Everyone is Happy Here by Meavy Boy. Additional music is Sad French Accordion by Dana Boulé. 

Toss a review to your witcher! with this episode where we discuss The Witcher: Nightmare of the Wolf. An animated prequel movie detailing the youth of Geralt's mentor, Vesemir.

This episode features Jenilee Donovan a basketball and volleyball star, hunter, and the youngest person to strike a whale in Utqiagvik last Fall. She shares about her family whaling crew, the importance of subsistence whaling to her community, and her advice for the next generation. This is her story. Welcome to Village City: A lifestyle campaign connecting rural and urban youth across the state of Alaska brought to you by Native Time in partnership with the Alaska Humanities Forum. Native Time is now and Village City is right here. The music for this episode was created by Aqqalu also known as Uyarakq whose music is available on all platforms.

Have you tried this new birthday trend?   See omnystudio.com/listener for privacy information.

Parent Confession Time: Do You Toss Your Kid's School Projects or do you tend to keep them? Andy's parents gave him an embarrassing nickname growing up...I bet you'd never guess what they called him when he was a kid! Are Sunday's considered last day or the week or the first day of the week? Plus, another round of Kat's favorite game "Blank Slate".

Toss out your Fitbit... the biggest new thing in health tech is a smart toilet that analyzes your waste. Amazon knows the average American spends 6 hours/day watching TV, so Alexa TV is taking over your TV. And Fortnite just beat Apple in court with a win that could rebalance the app universe (Bumble, Tinder, and Words With Friends are pumped). $AMZN $BMBL $MTCH $SPOT $AAPL Got a SnackFact? Tweet it @RobinhoodSnacks @JackKramer @NickOfNewYork Want a shoutout on the pod? Fill out this form: https://forms.gle/KhUAo31xmkSdeynD9 Got a SnackFact for the pod? We got a form for that too: https://docs.google.com/forms/d/e/1FAIpQLSe64VKtvMNDPGSncHDRF07W34cPMDO3N8Y4DpmNP_kweC58tw/viewform Learn more about your ad choices. Visit podcastchoices.com/adchoices

@DonDelarente and @DancingElf88 share their commentary with color on the last NXT under the black and gold banner. They share their hopes for the new direction of NXT

This week on the show, we ate tofu po' boys, fired up the grill, and tried KIND Frozen Cherry Cashew.Episode notes:KFC Thailand is now offering vegan chicken in select stores. This is the tofu po' boys recipe I modified to omit the paprika.The grill we are using is an electric outdoor George Foreman.See below for the Publix-style macaroni salad recipe.I also did up some peppers and onions in the air fryer at 400° F for 10 minutes.Publix-Style Vegan Macaroni SaladBoil two cups of dry macaroni. Drain and rinse. Toss it in the colander so it's as dry as possible before transferring to a large bowl.Mix in: 1/2 cup vegan mayo, two or three tablespoons of relish, one diced bell pepper, and 1/4 cup diced sweet onion.Thank you so much for listening. We record these episodes for you, and we'd love to hear from you. Got a favorite vegan treat that you think we should cover on the podcast? Send your suggestions to talkintofupod@gmail.com!

It's space + horror this time around with Event Horizon.  We've got science up the wazoo in this one from folding space to black holes to G force crash couches...and most of the time the science is pretty decent.  Toss in some Latin, a gateway to hell, some shitty CGI, some good CGI, and Sam Neill's character's dead wife...baby you got a space stew going.  This is a great movie.

B07-E02 | Fear Vilgefortz' tiny eye, for the tiny eye sees all! This week, we recap the second half of Chapter 2 (from Page 39) and discuss what happened next for Yennefer, who is in captivity, and Geralt, who is in Toussaint. We also debate the nature of reality and the increasing meta-ness of The Lady of the Lake.Content Warning: Discussion of topics related to sexual assault throughout and, specifically, from 24:58 to 27:01.[Beer talk and tangents begin at 35:28. Skip ahead to the analysis at 47:39]Subscribe on Apple Podcasts, Spotify, and Stitcher so you never miss an episode. And if you really like us, review us on Apple Podcasts! Toss a coin to this podcast by donating to us at buymeacoffee.com/midnightpod. Follow us on Instagram.Read along with us by picking up The Lady Of The Lake by Andrzej Sapkowski.Theme song for Midnight Book Club is Everyone is Happy Here by Meavy Boy.

How Cheese Makes You Happy! Today's Show Homestead Life Updates Cheese and Nutrition Nutritional content Cheese tastes good Facts about fat content Lactose intolerance Why cheese makes people happy Cheese Fondue Recipe Homestead Life Updates Scott is working hard on getting the creamery built. Every day that does not bring adverse weather sees him out there building the walls. There are also lots of other odds and ends and details he adds in there that breaks up the monotony. I'm am so blessed to have such a wonderful life here with him. Our life has purpose and meaning as we both work hard to bring you the benefits of traditional hand-made artisan cheese. The winter drags on. Seems like a long one this year doesn't it? Every year winter is the same 13 weeks on the calendar but the weather conditions during that period of time alters our perception of time, I think. There is a common winter ailment called seasonal affective disorder. I'm sure some of you know of what I speak. It's a type of depression that's related to changes in the seasons. Symptoms can begin as early as the fall and continue into the winter months. Occasionally, SAD causes depression into the spring or early summer, but that is rarer. Spring usually brings a rush of relief. I experience SAD every year. This year is different. I've significantly changed my diet and it shows. While I can still feel the effects of this winter season, it is muted compared to previous years. I feel kind of heavy sometimes; slightly weighted down by life in general.  As an aside, I generally just suffer through it. However, there are things you can do. Light therapy or phototherapy is the most common treatment. Some schools of thought attribute the issue to reduced vitamin D from the sun as there is less light due to the length of the day.  More severe cases may require medication or psychotherapy. The symptoms may start as a minor issue such as having trouble sleeping or a general loss of interest in doing anything. Low energy, feeling sluggish or maybe agitated for no reason. As the season progresses, the symptoms get worse and worse. In the past it has seemed overwhelming to me. And then, poof, spring arrives and it all evaporates like mist. Let's talk about how cheese might help with that. Did you know that cheese has nutritional properties that stimulate our happy hormones? First, let's cover the basic nutrition in cheese. Cheese and Nutrition Cheese is a delicious and tremendously efficient source of nutrition. It supplies many valuable nutrients, including proteins, sugars, vitamins, minerals, and trace elements. A 4-ounce piece of solid farmhouse cheese, for example, supplies more than half the adult nutritional requirements for protein, fat, calcium, and phosphorus as well as significant portions of vitamins A, B2, and B12. If you compare the nutritional content of a 3.5-ounce chunk of a hard, aged cheese such as Cheddar or Emmental to an equivalent amount of chicken eggs (two eggs are about 3.5 ounces), the cheese contains about twice as much protein and one quarter the cholesterol. The miracle of evolution has ensured that milk is an extremely nutritious food. After all, without it how would mothers, down through the eons, have guaranteed the survival of their babies? Cheese concentrates the nutrients in milk. It's a highly efficient method of getting vital nutrients for our bodies. Another advantage to cheese is that its nutrients are “predigested” by bacteria and enzymes during cheesemaking and aging. That means the process of breaking down the proteins, fats, and sugars began before it was savored on our palette and began the journey to our tummy. Plants in the pasture have absorbed nutrients from the soil; the dairy animals have extracted those nutrients, packaging them in the form of milk. That's another place that a lot of gathering nutrients has already been done for you. Your body has to devote less effort to processing cheese than it does with many other comparably nutritious foods. Cheese Tastes Good Cheese tastes good and satisfies us. A big reason for that is the fat. There are beneficial fats available in milk. Many of them work as antioxidants and also provide fat-soluble vitamins good for our skin and other organs. In cheese, milk fats undergo lipolysis, which breaks them down into more easily absorbed and beneficial fatty acids, some of which in turn enable us to metabolize the fats from other foods. CLA Cheeses, especially those made from the milk of grass-fed animals, are a good source of conjugated linoleic acid, or CLA, a highly beneficial nutrient. In small studies involving animals, CLA has been shown to prevent heart disease and several types of cancer. It also appears to enhance the immune system.  CLA is considered a fat-reducing fat. You heard that right. There are studies on this. Let me give you some info from one study. I'll put a link in the show notes. Jean-Michel Gaullier, PhD with the Scandinavian Clinical Research Group did the study. It was a relatively small number of participants. 180 men and women were followed for a year. A third got a typical off-the-shelf pill of 80% CLA. Another third got a 76% CLA syrup formula, disguised in a capsule. The last third took a placebo capsule of olive oil. No one had to change their diet or exercise habits. All reduced their calorie intake a little bit during the study. Likely that was due to tracking with a food diary. That can really wake you up to what you are actually consuming. As far as exercise, all got about the same amount. The results were: Both CLA groups lost weight – about 4 pounds; the placebo group stayed the same. The CLA syrup group had a 9% body fat loss; the CLA pill group had 7% body fat loss; the placebo group had no body fat loss. Both CLA groups had similar improvements in muscle mass. Good news ay? Losing weight was good, but I found the conversion of fat to muscle mass to be the most interesting to me. CLA is found naturally in beef, lamb, goat and dairy products. Facts About Fat Content Because cheese contains fat, naturally, it raises concerns. There are some valid concerns there. Not for the fat, but for the calories. A little bit of cheese goes a long way. Real cheese delivers a lot of nutritional bang for your buck and a lot of caloric bang for your buck. The fat is the culprit there. The key is to eat moderate amounts along with your other dietary choices. Let's talk about the fat content of various cheeses. Contrary to appearances, hard, grainy cheeses such as Parmesan may actually contain more fat than creamy, luxurious ones such as any triple cream cheese. The rich triple cream types are labeled “75% butterfat” while a Parmigiana–Reggiano claims around 35% butterfat. The trick is that cheeses are labeled by percentage of fat in their solid materials, not in their total weight. Cheeses retain water, even after much of it is extracted during cheesemaking. The less water a cheese retains, the harder or denser it will be. A dense cheese with, say, 50% butterfat, could actually deliver more fat per serving than a soft, gooey one with 70% butterfat. Lactose Intolerance Let's talk about lactose intolerance. Well–made, aged cheeses are actually one of the few dairy products that will not cause problems for many people with this difficulty. The first and most important step of cheesemaking, alongside protein coagulation, is the conversion of lactose into lactic acid – the souring or fermentation action of lactic acid bacteria on milk. The small amount of lactose left over after active cheesemaking ends is further broken down by glycolysis during aging. What this means is that for people who have trouble digesting lactose, it's not a problem because the digestion has already been done for them by the cheesemaking and aging process. Give it a try. You, too, can be a happy cheese eater. Speaking of cheese making your happy. Why is that? Why cheese makes people happy A wonderful piece of info I ran across wherein a neurologist talks about how cheese literally makes you happy. Dr. Thomas C Morell is the neurologist. Link to the article will be in the show notes. The title of the piece is Nutritional Neuroscience. The central core of the article is using nutrition to help heal TBI or traumatic brain injury. There is some really good information about how the brain functions along with how and why nutrition is important to maximize brain function. Later in the article he gets specifically to cheese as “the first food that will help your brain.” He cites cheese as an extraordinarily rich source of proteins and amino acids. One of those amino acids is Tyrosine. Dr. Morell's comments on the relation of tyrosine to neurotransmitters in the brain are noted in the article. Some quotes from the article: (again, reference in the show notes) “The body does not produce Tyrosine so it must be obtained from outside sources, of which cheese contains very high concentrations. We quickly began to realize that cheese is one of nature's perfect foods for the body and for brain functioning! Furthermore, the pleasure of eating cheese in its multitude of varieties is not just for the sensuous pleasure of taste and smell, but actually has nutritional importance that will help the neurotransmitters in your brain. Cheese not only supplies calories for metabolism as well as being an excellent source of Calcium, but contains proteins and amino acids that are intricately associated with manufacturing many important brain chemicals.” Then he talks about how cheese makes people happy. “Cheese can make people happy. Why? It starts with Tyrosine which is a building block for many of the neurotransmitter chemicals in the brain. It can improve mood and well-being particularly during times of stress. Tyrosine is a substrate of many well-known neurotransmitters including adrenaline, norepinephrine, and dopamine. Cheese may be one of the basic primordial foods that improved the performance of our brain, with deep connections from the olfactory bulb to the parts of our brain responsible for memory and emotions. Cheese may just be the perfect food to capture the nutritional-emotional duality that our bodies and brains need!” I find it so refreshing that our medical profession is starting to look at food as nutrition for building, maintaining, and healing the body. “Cheese contains high levels of casein which is the primary protein found in milk. As casein is broken down and digested it is converted into Tyrosine. Casein is also broken down into the chemical casomorphin, an opioid molecule in the same family as morphine. This may explain some of cheese's addicting qualities!” I can relate to the addicting quality of cheese. As my diet has improved, my urge for eating too much food is strongly diminished. However, once I start eating cheese, I may overeat if I don't pay attention. “There are many receptors for the Tyrosine molecule in the olfactory bulb where our sense of smell courses through the Central Nervous System. The Tyrosine in cheese is broken down into several chemicals. One of them is epinephrine (adrenaline) which has many positive physical and mental effects to make us more alert. Epinephrine also increases the flow of oxygen and glucose to the brain and muscles which elicits the "Fight or Flight" response to stressful or dangerous situations. Norepinephrine helps fight off depression and can improve our attention and concentration skills. Dopamine is a powerful neurotransmitter involved in mood stability and accounts for pleasurable feelings and activation of the brain's reward systems. Tyrosine is also a precursor to levodopa which is used to replace deficiency of Dopamine in Parkinson's disease. Finally, Tyrosine is also a precursor to Melatonin, the skin pigment that protects us from ultraviolet sunlight damage but is also associated with insulin production which regulates blood sugar levels.” How perfect is cheese? It makes you feel good with the neurotransmitter action and supplies energy and protein. All are critical for brain performance and memory retention. As a final note on the topic, have you ever wondered what those little crunchy pockets that develop in the paste of well-made aged cheeses are? Those are crystals of tyrosine embedded in the long chains of amino acids of the casein molecules. When they make your mouth water, they are not only providing cheese eating pleasure but they're also setting into motion a series of very real and tangible benefits to your body and brain. Let's move on to today's cheese fondue recipe. Cheese Fondue Recipe Cheese fondue can be fancy or it can be a quaint and close tradition in any family or group of friends. As an added bonus, it's easy to make. The only skill needed is the ability to stand at a stove and stir. Cheese fondue is a Swiss invention which became popular in the US in the 1960's. I'm looking to revive that tradition. As its core fondue is melted cheese served in a pot over a portable heating device and enjoyed communally. It can be made with or without the official fondue set. A double boiler set up will work just fine. Using a crock pot is also an option. The key is low, slow heat. Add some wooden skewers and your homemade fondue set is complete. How to Make the Perfect Cheese Fondue at Home The perfect cheese fondue is rich and smooth. First, I want to go over a few tips to make it easy for that to happen for you. Stick to them and your family and guests will be transported to the Alps from their first bite. Use Good-Quality Cheese. It will be more expensive but worth it. Even if you ignore all of the other tips, keep this one. Fondue truly is all about the cheese, and the quality and types of cheeses you use will have an enormous impact on the final product. For classic Swiss cheese fondue (meaning one like what you would find in Switzerland), a mix of traditional, firm alpine mountain-style cheeses is best. Gruyere and Emmental come to mind. We make a cheese called Pinnacle that will serve you well. There are lots of other cheeses that will also work. No need to be bound by the “Swiss” label. You want a buttery, creamy cheese that melts smoothly. Cheddar cheese would work. Even though the flavor would be less traditional, it would still taste fantastic. I've used our Clau d' ville Cheddar mixed with alpine-style Pinnacle and the blend warms the heart. Grate – do not chop – the Cheese. Grated cheese will melt much quicker. Toss the Cheese with Cornstarch Thoroughly. Cornstarch helps thicken the fondue and prevents the cheese from clumping. You don't want lumpy cheese! Classic cheese fondue does call for white wine. Use a good wine. Choose something dry and high acid, such as Sauvignon Blanc. The taste of the wine directly impacts the taste of the fondue. The acid in the wine helps keep the cheese smooth and gives it an even texture. Again, we don't want lumpy fondue. You can substitute unsalted chicken or vegetable stock if you do not want to use wine. For beer cheese fondue, swap out the wine with your favorite beer. Beer works really well in a cheddar cheese fondue. Add the Cheese Slowly and Stir Constantly. This is SO important to make sure the cheese fondue is buttery smooth. Grab a small handful and sprinkle it into the pot. Stir constantly and wait for each addition to melt before adding the next. Don't try to rush it—you won't win. Just enjoy the moment at the stove at peace with yourself, the cheese, and the promise of a luscious fondue. What Should You Dip? Bread. Always delicious. French or sourdough cut into 1-inch cubes so that it can be easily skewered. Apples. Tart apples like Granny Smith are fantastic dipped with cheese fondue. Cut the apples into cubes. Cherry Tomatoes. One of my absolute favorites! Roasted Baby Potatoes. Steamed Broccoli. Reminds me of broccoli cheese soup. Mushrooms Game Day Delights: Potato or tortilla chips Soft or hard pretzels Ham, Turkey or Beef Bacon. Even better than you think it's going to taste. Make sure the bacon isn't  too crisp or it will break off in the pot. Shrimp or mussels Kielbasa or hot dogs Pepperoni Meatballs Pickles. The choices are up to you. There are no rules there. Anything that tastes good with cheese it going to be heaven. It takes about 25 minutes to make the fondue. What You Need 1 pound (4 cups) of 2 or more cheeses of your choice – Gruyere, Emmental, Appenzeller and of course our Pinnacle 2 tablespoons cornstarch 1 cup dry white wine — such as Sauvignon Blanc 1 clove garlic — minced 1 tablespoon fresh lemon juice 1 tablespoon kirsch – Kirsch is a clear colorless fruit brandy. You may substitute a brandy of your choice 1/4 teaspoon nutmeg – ground 1 teaspoon Dijon mustard (optional) Assorted Fondue dippers What to do Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces. In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, nutmeg, and mustard. Arrange an assortment of bite-size dipping foods on a platter. Carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy! Recipe Notes: If using a crock pot, no need to wait for the wine and lemon to simmer. Put it all in there and stir as needed until the desired consistency is achieved. Final Thoughts I've run out of words for today. I hope if you have the winter blues you are taking time out of the day to pamper yourself. And remember, this too shall pass. Enjoy some cheese to get that tyrosine going and get happy. I hope you'll try the fondue. You can let me know what creative ideas you used and traditions you started by commenting on the Facebook post @peacefulheartfarm. As always, I'm here to help you “taste the traditional touch.” Thank you so much for listening and until next time, may God fill your life with grace and peace. Recipe Link Cheese Fondue References CLA: The New Miracle Weight Loss Pill? Nutritional Neuroscience – Dr. Thomas C. Morell To share your thoughts: Leave a comment on our Facebook Page Share this show on Twitter, Facebook and Instagram To help the show: PLEASE LEAVE A REVIEW for Peaceful Heart FarmCast on iTunes. Subscribe on iTunes, Stitcher Radio, Google Play Music, TuneIn or Spotify Donate on Patreon Website www.peacefulheartfarm.com Patreon www.patreon.com/peacefulheartfarm Facebook www.facebook.com/peacefulheartfarm

Sam and Jim invite Doris McGill into the room, and together they work on her comedy about finding your place and fitting in, tentatively titled "Baby Gay".Join us in the room for a discussion on crafting scenes that serve the core story, establishing the engine of the show in the first scene, and creating a  logline that makes readers ask for more. Follow us on Twitter and Instagram: @thesamandjimProducer: J.R. Zamora-ThalLogo Design: Julien Debar-Monclair, @jude.orangeMusic: Buddha Rays, @buddharays

On today's show, the boys discuss 'Egg Tossing', Scotty J Stevenson breaks down the Jordie Barrett Red Card and its Cyber Bully Monday... 

Foamy & The gang talk about some movie news & physical releases of random films. Some movies are getting Operas... and Foamy touches on his 20th Anniversary! illwillpress.com Help Out if ya can (I'm literally a 1 person here) : PATREON: https://www.patreon.com/jimathers PayPal : https://www.paypal.me/illwillpress or SUPPORT FOR FREE on Twitch through Amazon Prime/Twitch Prime: https://twitch.amazon.com/prime (Follow the instructions and sub at: https://www.twitch.tv/jimathers Toss a Follow: Youtube : https://www.youtube.com/jimathers Twitter : https://twitter.com/jimathers Facebook : https://www.facebook.com/illwillpress Instagram : https://www.instagram.com/illwillpress/ Twitch : https://www.twitch.tv/jimathers Reddit: https://www.reddit.com/user/illwillpress Newgrounds : http://illwillpress.newgrounds.com/ Discord : https://discordapp.com/invite/eKN5SxY MATERIAL SUPPORT: iLL WiLL PrEss Shop: http://illwillpress.com/ Design By Humans Shop: http://www.designbyhumans.com/shop/illwillpress/new/ Amazon Foamy Shirts! https://amzn.to/2uNerQB Amazon Foamy Books! https://amzn.to/2N1IYAQ Digital Comics: https://gumroad.com/illwillpress Music : https://foamythesquirrel.bandcamp.com/ Artwork on Etsy : https://www.etsy.com/shop/illwillpress Amazon Wishlist (Gifts make me derp, but people have asked for one) http://amzn.to/2tEY3kG --- Support this podcast: https://anchor.fm/jimathers/support

In episode 979, Jack and Miles are joined by writer and Never Meet Your Heroes co-host Jabari Ali Davis to discuss America's selective empathy, the legal drama behind McDonald's ice cream machine, JR Smith's journey, and more! FOOTNOTES: The long road to resettling Afghans in the US A school district opted out of a free meals program, saying students could ‘become spoiled' Supreme Court blocks Biden administration's eviction moratorium Analysis: Biden's Supreme Court losses prompt more 'shadow docket' scrutiny STEPHEN BREYER RETIRE HONORABLE BITCH Former McDonald's worker on why ice cream machines often seem to be broken Meet the 24-year-old who's tracking every broken McDonald's ice-cream machine in the US They Hacked McDonald's Ice Cream Machines—and Started a Cold War Why the McFlurry Machine Company Just Got Hit With a Restraining Order The Fight for the “Right to Repair” Fix, or Toss? The ‘Right to Repair' Movement Gains Ground President Joe Biden's latest executive order is a huge win for right to repair 35-year-old JR Smith live tweeting his way through Freshman syllabus week is what this website was made for LISTEN: Chynna - 1.28.19 Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Foamy & The gang talk about some GamesCom announcements, the OnlyFans debacle, actors being a bit hypocritical when refusing certain roles and taking others, and some 4K movie news and Horror Movies for the spooky season! illwillpress.com Help Out if ya can (I'm literally a 1 person here) : PATREON: https://www.patreon.com/jimathers PayPal : https://www.paypal.me/illwillpress or SUPPORT FOR FREE on Twitch through Amazon Prime/Twitch Prime: https://twitch.amazon.com/prime (Follow the instructions and sub at: https://www.twitch.tv/jimathers Toss a Follow: Youtube : https://www.youtube.com/jimathers Twitter : https://twitter.com/jimathers Facebook : https://www.facebook.com/illwillpress Instagram : https://www.instagram.com/illwillpress/ Twitch : https://www.twitch.tv/jimathers Reddit: https://www.reddit.com/user/illwillpress Newgrounds : http://illwillpress.newgrounds.com/ Discord : https://discordapp.com/invite/eKN5SxY MATERIAL SUPPORT: iLL WiLL PrEss Shop: http://illwillpress.com/ Design By Humans Shop: http://www.designbyhumans.com/shop/illwillpress/new/ Amazon Foamy Shirts! https://amzn.to/2uNerQB Amazon Foamy Books! https://amzn.to/2N1IYAQ Digital Comics: https://gumroad.com/illwillpress Music : https://foamythesquirrel.bandcamp.com/ Artwork on Etsy : https://www.etsy.com/shop/illwillpress --- Support this podcast: https://anchor.fm/jimathers/support