Podcasts about Whisk

How do you start your day? Be honest… Do you greet the day with intention? Or does chaos reign each morning? It's no secret that many of us have aren't morning people, we'd rather hit the snooze button a few (dozen!) times than develop a morning routine. Some of us habitually reach for our phones before we've barely opened our eyes. Unfortunately, our reluctant waking may set us up for a less magical day and a less restful night. By creating a morning ritual infused with feminine energy, we give our parasympathetic nervous systems an opportunity to enter a rest & digest cycle. As we journey through the late spring woods, consider how you might revamp your own morning rituals. What am I reading?The Alchemy of Flowers by Laura Resauhttps://bookshop.org/a/111301/9781400349098The Anatomy of Awakening: The Five Hidden Codes to Activate Self Healing, Unlock Your Higher Consciousness and Live Your Divine Destiny by Dr. Sue Morterhttps://bookshop.org/a/111301/9781401998608https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Can't Hold Us by Macklemore What's for dinner?Lentil SaladIngredients:For the salad1 1/2 cups dry green lentils or 4 1/2 cups cooked/canned5 cups water1 medium english cucumber, diced1 cup diced small red onion1 medium red bell pepper, seeded and diced small1/4 cup chopped fresh parsley1/2 cup crumbled feta, optional I used Violife vegan feta3-4 cups arugula or baby spinach, optionalFor the dressing:1/4 cup olive oil3 tablespoons fresh lemon juice2 teaspoons agave2 teaspoons dijon mustard1 clove garlic, minced1 teaspoon saltfew shakes ground black pepperInstructions:Add the lentils and water to a large pot and bring to a boil. Once boiling, lower the heat to a simmer and cook for 15-20 minutes until tender but not mushy. Drain and rinse under cold water so they stop cooking and cool fast. Add them to a large bowl.Chop the cucumber, red onion, red pepper and parsley and add them to the bowl with the lentils.Whisk all dressing ingredients in a medium bowl. Alternatively, add all ingredients to a mason jar and shake until well combined.Pour the dressing over the lentils and vegetables and stir everything together. Stir in the feta, if using, and serve over a bed of arugula or baby spinach, if desired. You can also simply mix the greens into the salad. Enjoy! Watermelon Salad W/ Feta & MintIngredients:Dressing:2 tablespoons olive oil3 tablespoons fresh lime juice½ minced garlic clove ¼ teaspoon saltFor the salad:5 cups cubed watermelon1 cup diced cucumber¼ cup thinly sliced red onion⅓ cup crumbled feta1 avocado, cubed⅓ cup torn fresh mint or basil leaves½ jalapeño or serrano pepper, thinly sliced, optionalSprinkle sea saltSupport the show

Recipe Custard Cream 225 ml milk 2 egg yolks 75 g caster sugar 10 g plain flour, sieved 10g cornflour 250ml double cream Simmer the milk. Whisk the egg yolks, sugar, cornflour and flour and then pour over milk. Whisk well and return to pan over low heat. Stir constantly until custard is thick. Pour into a bowl and cover surface with cling, cool and chill. Whip the cream to stiff peaks and fold in the custard.Poached rhubarb 4 thin sticks rhubarb, cut into 2cm pieces 75g castor sugar 150ml water Place the sugar and water in a saucepan and simmer until sugar has dissolved. Add the rhubarb and grenadine and gently simmer until just done – keep an eye to make sure it doesn't over cook. Cool. Pastry Crisp 1 pack ready rolled puff pastry Icing sugar for dusting Line a baking tray with parchment paper and set oven to 180oc. Dust over the top with icing sugar evenly with a sieve. Place another sheet of parchment on top and then top with a baking tray. Bake for about 15 minutes or until pastry is crisp and golden. Divide into 8 rectangles with a serrated knife. To assemble 250ml double cream whipped Fold the custard into the cream. Spoon a quarter onto 4 of the pastry crisps. Top with rhubarb Top with another crisp and dust with icing sugar

RecipePeanut butter cake 100g soft butter 50g smooth peanut butter 100g soft brown sugar 2 eggs 75ml natural yoghurt 100g self raising flour Line a 25 x 20 cm tin with parchment paper and set oven to 180oc. Mix the butter, peanut butter and sugar with an electric whisk until pale and fluffy. Add the eggs one at a time and whisk well. Whisk in the yoghurt and flour to a smooth batter and spoon into the tin. Bake for about 20 minutes or until an inserted skewer. Allow to cool. Turn out onto a tray and remove parchment.Vanilla Cream 350ml double cream 1 teaspoon vanilla paste 20g icing sugar Whisk the cream to peaks and fold in the vanilla and sugar. Place in a piping bag and pipe over the cool cake.Flamed strawberries 400g strawberries, hulled and cut in half 1 tablespoon icing sugarPlace the strawberries cut side up on a metal tray and dust over the icing sugar. Flame with a blow torch until sugar has melted, Cool and place on cake.

This dessert is an easy French classic, and any fruit can be used really – raspberry, feijoa, peach, plum, prune, or the original, cherry. I'm using tamarillos as they're in season and warmed, they're absolutely gorgeous. Serves 4-6 Ingredients 3-4 tamarillos, scooped and sliced 5 medium eggs 8 tbsps. caster sugar + extra 5 tbsps. plain flour 2 tsps. vanilla extract 1¼ cup milk Cream to serve Butter to grease dish + extra Method Preheat the oven to 180°C and generously butter a large ovenproof dish. Scatter the tamarillos into the dish. Whisk the eggs with the sugar, then add the flour and whisk until smooth. Whisk in the vanilla and milk. Pour the batter over the fruit, dot some extra butter over the top, and bake for 30 minutes or so until just set in the centre, puffed, and golden. Serve with a final sprinkle of sugar over the top and drizzle with cream. Make it your own For a dairy free version, use plant-based milk. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Whisk(e)y Wednesday: Lost Lantern x Day's Defile May 27th 2026

Recipe Meringues 3 egg whites 175g castor sugar 1 teaspoon white wine vinegar 1 teaspoon cornflour Set the oven to 120oc and line a baking tray with parchment paper.Whisk the egg whites in a clean bowl to stiff peaks. Slowly add the sugar, whisking all the time. Whisk in the vinegar and cornflour. Spoon into a piping bag preferably with a star nozzle. Pipe onto the baking tray. Cook in the oven for about an hour or until firm to touch and allow the meringues to cool in the oven when you turn it off. 500ml double cream 500g strawberries Half of the meringues above Lightly oil a loaf tin and line with cling film. Remove the green from the strawberries and set 8 aside. Finely chop the rest. Whip the cream. Crush the meringues with your hand coarsely and add to the cream with the chopped strawberries. Spoon the mixture into the tin, cover with cling and freeze for a few hours. Remove from freezer half an hour before you want to serve. Remove from tin and take off cling. Half the remaining strawberries and top the parfait with them and some of the remaining meringues. Slice and serve.

WATCH THE EPISODE HEREHighlights & “Must-Listen” Moments* 0:00 — Amy's food week: New iPad, spinach artichoke dip, and a Portland, Maine eating trip: Amy's rocking a new-to-her iPad Pro with a suspiciously flattering built-in filter she has no intention of turning off. David (bravely) compliments her on how great she's been looking. Amy's her son Ollie is a high school senior, and Scott made her a video of his first 18 years for Mother's Day that had her in tears in a quarter of a second.* On the food front: a spinach artichoke dip brought to a friend's house for the (heartbreaking) Celtics playoff loss, brownies for a school play rehearsal from a beloved Betty Crocker Cookbook for Kids circa 1980–81 (butter + unsweetened chocolate, double boiler, no shortcuts), and a strawberry ricotta cannoli tart with a press-in shortbread crust that she's calling her summer go-to.* 3:37 — Portland, Maine: Amy's restaurant report: Ladyfish — a six-month residency pop-up from Jordan Rubin (Mr. Tuna) and New York chef Christine Lau — serving strikingly fresh seafood and a vermouth program Amy says will define her summer (”vermouth and soda with a squeeze of lemon”). Leeward: the restaurant where even the salad makes you want to fall out of your chair. Bread & Friends for breakfast. ZuBakery, a James Beard Award winner. The density of great restaurants in Portland remains unmatched.* 8:27 — David's food week: A Swiss chard and leek tart, blueberry crumble, Amatriciana, and vinegar-glossed chicken: David attempted to wake at 7:30 and cook a tart, a crumble, prep a podcast, shower, make reservations to Greece (September!), and book doctor's appointments — all before noon. ADHD-addled but determined. The tart: Swiss chard, leeks, and goat cheese in an herb crust with chopped rosemary and thyme, custard of cream and eggs and nutmeg, pre-baked, gorgeous. Served alongside the blueberry crumble from his website for French friends visiting from Roxbury, Connecticut. He also made Amatriciana again (guanciale, San Marzano tomatoes, red pepper flakes) and, for the first time since its publication, Lucinda Scala Quinn's vinegar-glossed chicken from Mad Hungry — thighs started in a cold skillet, rendered low and slow, finished with a full cup of red wine vinegar, rosemary, and garlic until it becomes a syrupy glaze. Verdict: extraordinary. Next time, a touch of honey.* 9:28 — Introducing Fresh by Lisa Steele: Lisa Steele is a Maine-based backyard farmer, seasonal cook, and author of the Fresh Eggs Daily Cookbook. She raises chickens, ducks, and geese on a rural farm and brings her Scandinavian heritage and New England roots to everything she makes. Her second cookbook, In Season: 125+ Sweet and Savory Recipes Celebrating Simple, Fresh Ingredients, just came out.She also hosted two seasons of Welcome to My Farm on American Public Television/PBS. Yankee Magazine featured the book in its March/April issue — thanks, Amy!* 10:49 — The family chicken legacy: Lisa grew up in central Massachusetts, where her grandparents ran a full commercial two-story, two-wing chicken barn. She was in 4-H and has been around chickens for most of her life. David's husband remains unmoved after 30 years of lobbying — until Lisa offers the decisive argument: “There are many other potential husbands out there.” (Shouted into the kitchen. Received without comment.)* 13:30 — The quality of grocery store eggs, and what backyard eggs actually taste like: Lisa makes the case that the backyard chicken movement pressured commercial egg producers to raise their standards — fresher eggs, brighter yolks, more variety. And yes, you can manipulate yolk color by adding carotenoid-rich foods (leafy greens, paprika, marigold, alfalfa, xanthophyll) to feed. But nothing compares to an egg collected from your coop and baked with that same morning.* 16:50 — Why In Season is not a farm-to-table book (even though it kind of is): Lisa wanted to write another egg cookbook. Her agent said sequels don't sell. Harper Collins bought “farm-to-table” immediately. Lisa hated the phrase, negotiated a full chapter on eggs, and eventually came around — because the seasonal structure actually forced her to write more versatile recipes. She even discovered she likes salads now, provided there are blackberries and feta on them. The words “farm to table” do not appear in the book.* 18:32 — The structure of the book — seasonal within categories: Chapters are organized by type (soups, salads, etc.), but within each chapter, recipes are sorted seasonally. So you're not just looking for soup — you're looking for a soup that belongs to this time of year. One Goodreads reviewer complained that what's in season in Maine isn't what's in season everywhere. Lisa's response: fair point, but she wrote it universally, not for Maine specifically — because if she had, there would be no spring chapter.* 19:44 — Lisa's garden (and its honest current state): In Virginia, Lisa had a huge horse-pasture garden fertilized with manure — cucumbers, squash, pumpkins, everything thriving. In Maine, she took the Master Gardener program and learned that the very long summer days compensate for the short frost-free season (roughly 100 days). She's grown sweet potatoes, watermelon, and corn. Today? A dedicated garlic bed, herb planters on the deck, and whatever tomato plant a friend hands her. She's at peace with this.* 22:14 — Amy's garden confession: Three blocks from the Boston city line, Amy has a small four-by-four raised bed. Last year she gave up on vegetables and grew flowers instead. This year: herbs. Lisa approves — fresh tarragon and dill are genuinely hard to source locally, and herbs are where home growing makes the most impact (looking at you, tomatoes).* 25:15 — Sweet deviled eggs — Black Forest and Piña Colada: The book has a chapter on sweet deviled eggs. The Black Forest deviled eggs came from a failed blueberry cheesecake deviled egg attempt (the yolk turned gray — a dead end). Lisa pivoted to chocolate and landed on something that tastes almost like chocolate pudding in an egg white. The Piña Colada version features coconut on top. If you serve enough margaritas alongside them, no one will even notice the eggs.* 27:05 — The case for steaming eggs (and against boiling them): David and Lisa are both committed steamers. The method: an inch or two of water in a pot, a bamboo steamer/colander/mesh strainer, add eggs once steam is coming through, cover, same timing as boiling (10–12 minutes for hard-cooked), then straight into ice water. Benefits over boiling: eggs peel perfectly every time (even fresh eggs), no cracking from bouncing in boiling water, no gray-green ring around the yolk (steaming is gentler heat), and that hot-to-cold shock does something sciencey that makes the shell release cleanly. No baking soda, no holes poked, no counter-popping required. David calls the pocked, dimpled result of boiled eggs “egg acne.” He has been cured for twelve years.* 33:38 — How to make creamy scrambled eggs: Fresh eggs only — they have enough moisture that you don't need to add milk or water. Whisk really well (air = creaminess). Butter in a pan over low heat. Pour in, move for large curds or stir more for small. The key: take them off before they look done. They should still be wet and glossy. The enemy is overcooking, which leads to dry, weepy eggs with liquid seeping around the edges of the plate.* 35:24 — Poaching eggs in things other than water: Starting with the basic whirlpool technique, Lisa began asking: why are we limiting ourselves to water? The book includes eggs poached in maple syrup (served over buttered toast, it reads like a deconstructed pancake), beer, wine, and butter beer. The Avgolemono poached eggs — borrowing from the classic Greek egg-and-lemon soup — bring citrus brightness without extra salt or seasonings.* 37:31 — Scandinavian heritage in the book: Lisa's grandparents emigrated from Finland to International Falls, Minnesota (cold and snowy, just like home, which they quickly reconsidered) before landing on Cape Cod and then Central Massachusetts. Lisa spent a year in Finland in sixth grade while her father completed his doctorate. The cookbook includes a Finnish Creamed Rice with Cranberry Soup — something between rice pudding and a floating island — with a thick cranberry sauce (standing in for Finland's lingonberries) and whipped cream, re-created from memory of a great-aunt's version because there was no recipe to inherit.* 40:30 — Maple brown sugar pot de crème with bourbon whipped cream and bacon bits: Maine means maple. Lisa tried variations on crème brûlée for years and kept finding that it's too pure a dessert to mess with (she even objects to restaurant versions served with cookies and berries alongside — “it should just be it”). She pivoted to pot de crème, which is more forgiving and invites variations.* The maple-bacon version is spectacular. David makes his own espresso maple bacon — cured five days with maple and espresso powder, then smoked — which he describes as “breakfast in a bite.”* 42:22 — The Burnt Basque Cheesecake: Lisa included it before it went truly viral, when she felt it was still something most people hadn't heard of. The appeal: no crust, much more forgiving than traditional cheesecake, deeply flavorful from the caramelization. (David makes a pomegranate molasses version.) The challenge of cookbook timing: you write a recipe thinking it's a discovery, and by the time the book comes out two years later, it's everywhere — or in some cases, something you created for a TV episode goes viral and you can never quite prove it.* 43:45 — The flight of jammy eggs went viral — and Lisa was doing it first: Lisa featured a row of varied jammy eggs on a wooden board as part of an episode of Welcome to My Farm before it exploded on social media. She was not happy when it happened. “I was cringing inside.” The cookbook timing problem strikes again — you turn in your manuscript over a year before publication, and the world moves fast.* 44:52 — How to actually start keeping backyard chickens: Go to a feed store, get baby chicks, bring them home in a box. For six to eight weeks, keep them in a plastic tote with a heat lamp, food, and water. Once they're big enough and it's warm enough outside: a small coop (doghouse-sized works for five or six chickens), close to the house, predator-proofed. Wait five to six months. Fresh eggs. No new husband required.* 45:13 — Goodbye, Lisa: She's at Fresh Eggs Daily across all social platforms. In Season is out now.Recipes Mentioned* Spinach Artichoke Dip (Amy's, for the Celtics wake)* Betty Crocker Cookbook for Kids Brownies (butter + unsweetened chocolate, double boiler — Amy will post this recipe)* Strawberry Ricotta Cannoli Tart (press-in shortbread crust, ricotta filling, fresh strawberries and raspberries)* Swiss Chard, Leek, and Goat Cheese Tart in an Herb Crust (with rosemary, thyme, and a cream-egg-nutmeg custard)* Blueberry Crumble* Bucatini all'Amatriciana (guanciale, San Marzano tomatoes, red pepper flakes)* Vinegar-Glossed Chicken (from Mad Hungry by Lucinda Scala Quinn)* Black Forest Deviled Eggs (chocolate yolk filling, from In Season)* Piña Colada Deviled Eggs (coconut-topped, from In Season)* Steamed Hard-Cooked Eggs (Lisa's method — bamboo steamer, ice water bath)* Scrambled Eggs (fresh eggs, butter, low heat, pulled early while still glossy)* Maple Syrup Poached Eggs (on buttered toast)* Avgolemono Poached Eggs (from In Season)* Finnish Rice Porridge with Cranberry Sauce and Whipped Cream (from In Season)* Maple Brown Sugar Pot de Crème with Bourbon Whipped Cream and Bacon (from In Season)* Burnt Basque Cheesecake (from In Season)* David's Pomegranate Molasses Basque Cheesecake* David's Espresso Maple Bacon (homemade, five-day cure, smoked)Books and Publications* In Season: 125+ Sweet and Savory Recipes Celebrating Simple, Fresh Ingredients by Lisa Steele — out now* Fresh Eggs Daily Cookbook by Lisa Steele — her first cookbook* Mad Hungry: Feeding Men and Boys by Lucinda Scala Quinn — source of the vinegar-glossed chicken* Pimento Cheese: The Southern Spread by Rebecca Lang — mentioned in passingWhere to Find Us* Amy Traverso* Instagram | Yankee* David Leite* Instagram | Pinterest | Facebook | Youtube* Lisa Steele* Blog | Instagram | YouTube This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com

Recipe:3 egg yolks 160g castor sugar 190g soft butter 250g plain flour 1 heaped teaspoon baking powder Beat the butter with half the sugar until pale and fluffy. Whisk the egg yolks and remaining sugar for a minute. Mix the egg yolk mixture, flour and baking powder into the butter mixture to a smooth dough. Line 2 x 8 inch cake tins with parchment paper or 6 individual tins or ring moulds. Divide the dough in 2 and roll each one into a ball. Place on parchment paper and place another sheet on top. Roll out to a circle to line the bottom of the tin and press up the side a bit. Repeat with other tin and then chill for an hour. Set oven to 170oc and cook the sables from the fridge, for about 20 minutes or until golden. Cool.Poached Rhubarb 8 stalks rhubarb, cut into 2cm pieces 1 litre local apple juice 500ml water 50g castor sugar 50g honey 2 tablespoons grenadine Place the water, honey and sugar in a large saucepan and simmer until sugar has dissolved. Add the apple juice and bring to a simmer. Add the grenadine and then the rhubarb. Cover the surface with parchment paper and lower the heat to as little as possible. Cook for about 3 minutes then turn off and allow the rhubarb to cool in the liquor. Place in a sterilized kilner jar and seal. Store in the fridge and use as necessary. More than you'll need for the recipe but will keep in the fridge for a few months. Honey cream 250ml double cream whipped 1 tablespoon honey Bee pollen Mix the honey into the cream. Spoon some rhubarb onto the shortcake. Pipe on the cream and sprinkle over the bee pollen.

Welcome to the debut of Whisk(e)y Lens, a new monthly spotlight where we step outside the Bluegrass State to take a global view of the spirits world. In this inaugural episode, host Jake takes a deep dive into the rugged landscapes and storied distilleries of Scotland.If you've ever felt intimidated by the "smoke" or confused by the regions, this episode is your roadmap. We aren't just talking about Scotch; we are exploring the deep-rooted connection between the Scotch industry and American Bourbon. From the influence of ex-bourbon casks to the science behind the "Peat Myth," we are breaking down everything you need to know to transition from the Rickhouse to the Highlands.In this episode, we explore:The "Whiskey vs. Whisky" Debate: Understanding the legal and cultural differences between America's native spirit and Scotland's national treasure.The Bourbon Connection: Why over 90% of Scotch wouldn't exist without the American Bourbon industry.The Five Regions of Scotch: A flavor-first breakdown of Speyside, The Highlands, Islay, The Lowlands, and Campbeltown.Debunking the Peat Myth: Why "smoky" doesn't mean "better" and how to find the right entry point for a bourbon palate.Jake's Recommendations: Which bottles should be on your shelf if you're ready to expand your lens.Whether you're a purist or a curious newcomer, grab a dram and join us as we broaden the horizon of what whiskey can be.Chapters:Introduction to Whisk(e)y Lens: A Global PerspectiveScotch vs. Bourbon: Grain, Wood, and LawThe Five Regions: A Flavor RoadmapThe Bourbon Cask Influence: A Symbiotic RelationshipMisconceptions, Peat, and Expert Recommendations

Matthew wrote that title. The brothers react to the Padres series including the stellar outing of Trevor McDonald (EIEIO), the debut of Home Run Jesus [Rodriguez], and what both of their performances mean for the Giants roster. They then ask the question no one wants to hear: Are the 2026 Giants bad? That answer might all hinge on the performance of just a few players.On the cocktail side of things, today Ben is drinking a Whisk(e)y Highball while Matthew is drinking an Essex Street. Recipes below.Whisk(e)y Highball2 oz Whisk(e)y4 oz Club SodaPour the whisk(e)y into a highball with ice, ideally a single long spear. Top with the club soda and stir once gently with a bar spoon. Essex Street2 oz Gin¾ oz lime juice½ oz elderflower liqueur (St-Germain)3–4 cucumber slices (muddled)Small pinch fresh dill (light muddle or shake-in)Tiny pinch sea salt (seriously small—like 1–2 grains worth)Lightly muddle cucumber + dill in shaker with elderflower liqueur in a shaker. Add ice and all other ingredients. Shake until well-chilled. Double strain into a chilled coupe glass. Garnish with a fresh dill sprig.#doitforwilson

This chocolate cake is rich yet light and spongey too and it's studded with gorgeous chunks of feijoa. Makes a 20cm cake Ingredients 150g butter, softened + extra for greasing the tin 1/3 cup dark cocoa ½ cup boiling water ¾ cup brown sugar 2 large free-range eggs 1 ½ cup self-raising flour 1 tsp baking soda ½ cup sour cream or plain yoghurt 1 ½ cups scooped chopped feijoas Whipped cream to serve Method Preheat the oven to 180C. Grease a 20cm spring form tin and dust with cocoa (or flour). Whisk cocoa with boiling water. Cream the softened butter and brown sugar with an electric beater until pale and fluffy. Beat in the eggs one at a time, beating for 20 seconds between each. Fold or gently beat in sifted flour and baking soda, alternating with the sour cream (or yoghurt if you're using it) in two batches. Pour in the cocoa water and stir to combine. Scrape into the prepared tin and scatter over the chopped feijoas. Bake for 55-60 minutes, or until a skewer inserted into the middle of the cake comes out clean. Cool the cake for five minutes before gently removing the rim of tin and setting on a wire rack to cool completely. Dust with icing sugar to serve. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Whisk(e)y Wednesday: Kilchoman & Raasay w/ Brian Scardino April 8th 2026

Embarking on a spiritual life involves looking into all the deep, dark corners. In these places we learn more about the way we're moving through this human journey. Our closets may seem mundane, but they're actually the perfect place to do genuine spiritual work. What is your closet saying about you? And is your current wardrobe a true representation of how you want to feel in the world? As we wander through the budding forest, imagine confronting your chaotic closet and whittling it down to only the pieces that speak to the style in your soul. What am I reading?My Friends by Fredrik Backmanhttps://bookshop.org/a/111301/9781982112820The Wisdom of the Enneagram:The Complete Guide to Psychological and Spiritual Growth for the Nine Personality Typesby Don Richard Ross & Russ Hudsonhttps://bookshop.org/a/111301/9780553378207https://bookshop.org/shop/witchywomanwalkingWhat am I playing on repeat? Sharp Dressed Man by ZZ TopWhat is for dinner?Honey Garlic Sausage and Sweet Potato Sheet Pan DinnerIngredients: 14 ounces of pre-cooked sausage 2 large sweet potatoes, peeled and chopped into 1-inch cubes1 large head of broccoli, cut into bite-sized florets.1 tablespoon olive oilSalt and Pepper to taste Honey Garlic Sauce:¼ cup honey¼ cup of low-sodium soy sauce or tamari or coconut aminos4 cloves, minced1 tbsp apple cider vinegar1 tsp cornstarch mixed with 1 tablespoon of water to create a slurry for thickening.Instructions:Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.In a large bowl, toss the sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them in an even layer on the prepared baking sheet.Roast the sweet potatoes for 15 minutes. This gives them a head start to become tender.While the potatoes are roasting, prepare the honey garlic sauce. In a small saucepan, combine the honey, soy sauce, minced garlic, and apple cider vinegar. Bring to a simmer over medium heat. Whisk in the cornstarch slurry and cook for 1-2 minutes until the sauce has slightly thickened. Remove from heat. After 15 minutes, remove the baking sheet from the oven. Add the sliced sausage and broccoli florets to the pan with the sweet potatoes. Drizzle half of the honey garlic sauce over everything. Toss gently to coat all the ingredients evenly.Return the pan to the oven and roast for another 15-20 minutes, or until the sweet potatoes are fork-tender and the broccoli is crisp-tender.Remove from the oven and drizzle the remaining sauce over the top. Toss one last time to ensure everything is coated in that delicious glaze. Enjoy!Strawberry Lavender MilkshakeIngredients:4 oz fresh strawberries washedSplash whole milk1/4 tsp dried culinary lavender2 large scoops vanilla ice cream2 tsp strawberry jam or preservesWhipped cream (optional)Instructions:Wash strawberries then cut into large chunks.Add the strawberries, milk, dried lavender, and vanilla ice cream to a high speed blender. Blend until smooth and creamy.Line the inside of glass with jam, pour in milkshake, top with whipped cream. Enjoy! Podcast Recommendationhttps://www.melrobbins.com/episode/episode-383/WWW Closet Clearing episode 3/15/24 https://www.buzzsprout.com/2251895/episodes/14692366Support the show

Daniel Susac for president! The brothers vent over the troubling showing of the Giants against the Mets after singing the praises of former Rule 5 draftee Daniel Susac. They complain about the offense, the pitching, the defense and the base running. And Ben has his first Jayce Tingler rant. On the cocktail side of things, today Matthew is drinking a Pathetic in Pink while Ben is drinking a White Elephant. Recipes below.Pathetic in Pink1 1/2 oz Hibiscus and Orange-Infused Vodka1/2 oz Cointreau1/4 oz Simple Syrup3/4 oz Lime Juice2-3 oz Sparking Wine or Sparkling WaterShake first four ingredients with ice until well-chilled. Strain into a rocks glass with fresh ice. Top with Sparkling Wine or Water. Mix gently to combine.To infuse vodka: Take 24 oz of Vodka and place in a large jar with three Hibiscus Tea bags and three large orange peels. Let infuse for 6-24 hours. Remove bags and peels.White Elephant2 oz Whisk(e)y1 part Old Fashioned mix/syrup received as gift2-4 dashes of bittersOrange twist3-7 brandied cherries (as needed)Combine whisk(e)y, mix/syrup and bitters in a mixing glass with ice. Stir for 15-30 seconds or desired dilution. Strain over a single large chunk of ice in a rocks glass. Express twist over the glass and rub along the rim, then drop it into the glass. Garnish with brandied cherries on a cocktail pick.#doitforwilson

Looking for the best dōTERRA deals this month—and the perfect Mother's Day gift? In this episode, we're breaking down the April promotions you won't want to miss.  Lavender 5mL is the P.O.M. We also have two Limited Specials and so much more we are talking about here in this episode.  Check our episode about Lavender Essential Oil https://theessentialoilscoop.podbean.com/e/the-essential-oil-scoop-ep7-best-oils-to-have-on-hand-the-lovely-lavender/ Also..... Get this Book! Link for Essential Emotions book. You need it.  https://aromatools.com/collections/frontpage/products/essential-emotions-14th-edition The Essential Life book here https://essentiallife.com/product/essential-life-10th-edition/ If this episode touched something in your heart, just know you don't have to walk through it alone. This is the kind of emotional healing work we support our clients through, and we'd be honored to walk alongside you when you're ready. Book with Vicki: https://vickilebrilla.com/coaching Book with Sarah: https://sarahsepos.com/coaching   Scoop of the Day Matcha with Lavender Cold Foam Ingredients • 3 tablespoons heavy cream • 1 tablespoon milk • 1 tablespoon Lavender syrup • 1-2 grams high-quality matcha (about 1 teaspoon or to taste) • 2 ounces water (heated to 175°F) • 6-8 ounces milk of choice Optional: Sweetener of choice Lavender Syrup: • 1 cup water • 1 cup cane sugar • 1-2 drops Lavender Optional: 1 tablespoon vanilla bean paste or vanilla extract Instructions 1. To make the Lavender syrup, combine the water and cane sugar in a small saucepan, heating until the sugar is dissolved. Remove from heat, let cool, and add the Lavender essential oil. (Start with 1 drop and add more essential oil as desired.) 2. Sift the matcha into a bowl. Pour the heated water over and whisk with either a matcha whisk or hand frother. (Whisk for 1-2 minutes by hand or 30-40 seconds with a frother.) 3. Stir in a sweetener, if desired. 4. Fill a glass with ice and pour in the milk of your choice. Pour the matcha over the milk and stir to combine. 5. In a separate glass or bowl, combine the heavy cream, milk, and Lavender syrup. Froth the mixture for 15-25 seconds until light and foamy. 6. Top iced matcha with Lavender cold foam. Enjoy! Note: If you'd like your cold foam to have a fun purple color, simply add a tiny amount of black currant powder while frothing.   Check out the Special Offers Page on the doterra website and see what's available in the While Supplies Last and Limited time offers pages to see what maybe still available for you to purchase Take action and take advantage of these amazing doterra specials!!   #AprilPromotions #doterra #LavenderOil #NaturalSkincare #MothersDayGifts #CleanBeauty #EssentialOils #HolisticWellness #TimelessTrio   Welcome into our little essential oil world where we talk about the physical and emotional support of our essential oils.   Hi friends, don't forget to leave us a review, your feedback is always welcome, and helps this podcast reach more ears. Join us in our New Facebook Community! Connect on Instagram  Follow us on YouTube: https://www.youtube.com/@TheEssentialOilScoopPodcast   We upload a brand new episode every Tuesday and Thursday!   Want to learn more about us? theessentialoilscoop.com   Remember to like, share, and subscribe to our podcast so you will be notified every time we upload a brand new episode.  Leave us a review as well, your feedback is always welcome. Also opt-in to our newsletter at https://theessentialoilscoop.com/newsletter   If you have any questions or have subject ideas you would like us to cover please email us at theessentialoilscoop@gmail.com   Tag us on socials using #theessentialoilscoop #essentialoilpodcast #oilpodcast   Disclaimer:  Welcome to The Essential Oil Scoop Podcast. We want to remind our listeners that the information provided in this podcast is for educational purposes only and should not be considered as a substitute for professional medical advice, diagnosis, or treatment. The use of essential oils is a personal choice and should be done at your own risk. We are not medical professionals and cannot diagnose, treat, or prescribe any medical condition. Please consult with a qualified healthcare provider before using any essential oils or making changes to your healthcare routine. Any information or opinions expressed in this podcast are those of the hosts and guests and do not necessarily reflect the views of any particular organization. Thank you for listening.

The Giants win a series over the Padres for the first time since 2024. Our secularists celebrate while they analyze the offensive "breakout", weird lineup changes and the usage of the bench (or lack thereof). Then they ponder the condition of the bullpen given Ryan Walker's shakiness and the injury to Jose Butto.Speaking of cocktails, today Ben is drinking a Mellow Vitello while Matthew is drinking a Chatham. Recipes below.Mellow Vitello1 oz Whisk(e)y1/2 oz Yellow Chartreuse1/2 oz Elderflower liqueur2-4 oz Club sodaCombine all ingredients in a highball glass with ice. Stir gently to combine.ChathamOriginal2 oz Gin1/2 oz Ginger Liqueur (Domaine de Canton)1/2 oz Lemon JuiceMatthew's Version2 oz Gin3/4 oz Ginger Liqueur (hot)3/4 oz Lemon Juice1/4 oz Simple SyrupShake all ingredients with ice. Strain into a chilled coupe.#doitforwilson

Whisk(e)y Wednesday: NC'Nean Distillery w/ Chris Maybin March 25th 2026

Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome Courtney Brown from Ruah Woods to discuss the theology of baseball Opening Day. pastoral counselor Kevin Prendergast to discuss scrupulosity and OCD. Other guests include Rita Heikenfeld with a recipe for Hot Cross Buns. Plus news, weather, sports, and more… ***** Act of Love O my God, I love you above all things, with my whole heart and soul, because you are all-good and worthy of all love. I love my neighbor as myself for the love of you. I forgive all who have injured me, and I ask pardon of all whom I have injured. Amen. ***** RECIPES FROM RITA: HOT CROSS BUNS Legend has it that if you make yeasted hot cross buns for Good Friday and hang one up in the kitchen, you’ll have success with anything you make with yeast all year ‘round. Let the kids help – they love making the cross while you explain the significance of Jesus dying on the cross for our sins. Buns 1 package (1/4 ounce) active dry yeast, either regular or rapid rise 1 tablespoon plus 1/2 cup sugar, divided 1 cup warm milk (110° to 115°) 1/4 cup salted butter, softened (or use unsalted and add 1/4 teaspoon salt to recipe) 1 cup raisins – I sometimes use golden raisins 1 large egg 3-1/2 to 3-3/4 cups all-purpose flour (I wound up using 3-1/2 cups) In mixer bowl, dissolve yeast and 1 tablespoon sugar in warm milk. Let stand for 5 minutes. It will foam up. Add the butter, raisins, egg, salt if you are using it, and remaining sugar; beat until smooth on medium. Stir in enough flour to form a soft dough on low speed. Turn onto a very lightly floured surface (not too much flour or your buns will be tough); knead until smooth and elastic, about 5 minutes. I used the dough hook so avoided the hand kneading and extra flour needed. Place in a sprayed or buttered bowl, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour. Stick a finger in the dough gently, if the indentation remains, you’re good to go; if it springs back, let it raise a bit more. Punch dough down. Turn again onto a lightly floured surface; divide into 12 portions. Shape each into a ball. Place in a sprayed or buttered 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 25-30 minutes or until golden. Mine were done at 25 minutes. Makes 12 buns. Frosting – after buns have cooled! Whisk together: 2 cups confectioner’s sugar 1 tablespoon vanilla 4 tablespoons water or more if needed. Make a cross shape on each bun. ***** Deacon Barry Henry is online at covingtoncharities.org. Full list of guestsSee omnystudio.com/listener for privacy information.

The gents' are back in town for their 6th installment of Flix and a Whisk. Another hiatus broken, another gem in the books. Happy Oscar's weekend everyone!

Hot smoked mussel pate Cook time: 10 minutes Prep time: 10 minutes Serves 6-8 300-400 gm darker fleshed fillets like Kahawai or Trevally 100 gm seasalt 2 cups large manuka wood chips 10 green lip mussels 2 tbsp Dijon mustard 3 tbsp crème fraiche Juice of one lemon 1 tbsp honey Pinch of paprika Cracked pepper and seasalt 3 tbsp fennel tips & chives, chopped finely Toasted sour dough Start by making up a salt brine by combining 100gm of salt with 1 litre of water. Whisk until dissolved. Submerge the fish fillets into the water and leave for 30 minutes to firm-up and flavour. Place 2 x cast-iron pans onto the heat with the wood chips inside. Onto the wood chips, ball up some tin-foil and then place the fish fillets and mussels on top. Keeping them off the wood chips. Place a lid on top of the pan and crank up the heat, causing the wood chips to smoke. Once smoking leave on high for a further minute. Turn off the heat but leaving the lids on. After 5 minutes, remove the mussel and fillets. Place half the mussels and fillets into a blender along with the mustard, crème fraiche, lemon juice, farm honey and paprika. Blitz until smooth, taste and season with salt and cracked pepper. Chop the remaining mussels and fillets and fold through the pate, along with the fennel tips and chives. Serve with some toasted sourdough. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Shepherd Pie Jackets with fennel and feta salad Shepherd Pie Jackets 4 large baker potatoes, scrubbed 250g lamb mince 1 tablespoon oil 1 onion, finely chopped 2 cloves garlic 1 stick celery, finely chopped 1 small tin chopped tomatoes 1 tablespoon tomato puree 250ml beef stock 1 tablespoon Worcestershire sauce 50ml milk 125g finely grated cheddar Bake the potatoes in a 180oc oven for about 45 minutes or until cooked through. Heat a pan until smoking hot and add the lamb mince. Cook until sealed off well. Drain off the fat and add the onion, garlic and celery to the pan and cook for about 10 minutes. Add the tomato puree, tomatoes, stock and Worcestershire sauce and simmer for 20 minutes. Check seasoning. Cut the potatoes in half while warm and scoop out the flesh. Mash the flesh with the milk and season to taste. Place the shells in a baking tray and spoon the mince. Spoon or pipe the potato on top and then sprinkle with the cheese. Bake in a 180oc oven for about 20 minutes or until golden and bubbling. Fennel and feta salad 1 tablespoon white balsamic vinegar ½ teaspoon Dijon mustard 75ml olive oil 1 teaspoon honey Salt and pepper to taste 1 bulb fennel 1 little gem lettuce 75g crumbled feta Whisk the vinegar, mustard and oil together with the honey and season to taste. Cut the fennel in half and remove the core. Slice as thinly as you can and toss into the dressing. Toss in the feta. Shred the lettuce and mix in.

If you've ever wished your postpartum snack could actually *do something* for your milk supply and taste amazing at the same time, this episode is for you. I'm sitting down with Dominique "Nika" Spencer, cake artist, mom of two, and founder of A Whisk Worth Tasting, a licensed home bakery right here outside Philadelphia in Lafayette Hill, PA, to celebrate the nationwide launch of her lactation cookies. That's right, these incredible hand-crafted cookies are now shipping straight to your door, anywhere in the US. Made in small batches with organic oats, brewer's yeast, and organic flaxseed (ingredients I talk about all the time as a certified lactation counselor), these dark chocolate chip cookies are designed to naturally support milk production while actually tasting like the treat you deserve after a sleepless night with a newborn. We're talking about how Nika brought this product to life, what makes these ingredients so powerful for breastfeeding moms, and why having a stash in your freezer might just become your favorite postpartum ritual. Whether you're pregnant, newly postpartum, or shopping for a mama you love, you'll want to hear this one. Episode Highlights: How do lactation cookies help support a breastmilk supply? What are the ingredients that support breastfeeding? How many do you need to eat to see results?  Resources:  Website: https://www.whiskworthtasting.com/ Instagram: https://www.instagram.com/whiskworthtasting/   

It's The Liquor Talking Radio Show GO! Whisk(e)y Weekend Feb 28th 2026

Cook time: 40 minutes Prep time: 60 minutes Serves: 6-8 1 size 14 chicken 2 litres cold water 200 gm un-iodized salt 2 tbsp unsalted butter 2 tbsp flour 1 onion, peeled and sliced 4 cloves garlic, crushed 500 ml chicken stock 1 tbsp dijion mustard 1 lemon, zested 1/2 cup finely grated Parmesan 2 sheets puff pastry 1 egg Whisk the salt into the water until dissolved. Submerge the chicken into the brine and place into the fridge over night or 12 hours. Remove the chicken from the brine and place into a pot and cover with cold fresh water. Place on medium heat and slowly bring up to the to the boil, Simmer until cooked or until the chicken reaches a internal temperature of 75*c. Once the chicken is cooked, turn off the heat and allow to cool in the liquid,. Once cool enough to handle remove the chicken and shred down the meat, discarding the bones and skin. Place the sliced onions and garlic into a pot and melt the butter, slowly saute the onions and garlic until soft. Add in the flour and cook for a further minute. Slowly start to add the chicken stock, stirring in between each to remove any lumps. Once all the stock has been added bring up to the boil and season with salt. Turn off the heat and add in the chicken and mustard. Spray a family size pie dish with cooking spray and lay a sheet of pastry in the bottom, cutting around the edge. Spoon in chicken mix. Topped with parmesan and lemon zest. Whisk egg and brush onto the edge of pastry Lay the second sheet of pastry on top. With your fingers, press the two sheets of pastry together around the edges. Prick the top sheet with a fork and brush with eggwash. Bake pie in oven on 180*c for 40 minutes. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Whisk(e)y Wednesday: Cotswolds Distilling w/ Kerrin Egalka Feb 25th 2026Director, Kerrin Egalka, leads us through a tasting of the Cotswolds Distilling range.TASTING LINE-UPCotswolds Signature Single MaltCotswolds “Highgrove” Single MaltCotswolds Founder's Choice Single MaltCotswolds Sherry Cask Single MaltCotswolds “Hearts and Crafts” Calvados Cask Single MaltCotswolds Peated Cask Single MaltPurchase a $10 Julio's Gift Card to attend.

Whisk(e)y Wednesday: Highland Park w/ Martin Markvardsen Feb 20th 2026

Late summer stone fruit —peaches, nectarines, apricots, plums, even cherries— are just perfect for baking with. Serve this cake warm for dessert with a scoop of vanilla ice cream, a drizzle of fruity olive oil, and a sprinkle of sea salt. Makes one 20 cm cake Ingredients 3-4 ripe peaches or nectarines or 4-5 apricots, chopped 200mls extra virgin olive oil ½ cup + 2 tbsps extra caster sugar 2 large eggs 1 tbsp Greek yoghurt 1 1/3 cups plain flour 1 tsp baking powder Big pinch baking soda Method Preheat the oven to 180C fan bake. Grease a 20cm cake tin and line with baking paper. Toss nectarines with ¼ cup of the olive oil and 2 tbsps sugar. Leave to sit for 10 minutes. In a bowl, whisk eggs with remaining ½ cup of sugar until pale and thickened. Whisk in remaining olive oil and yoghurt. Sift in flour, baking powder and baking soda and stir until combined. Fold in fruit mixture and juices. Scrape batter into tin and bake for 25-30 minutes or until a skewer inserted comes out clean. Leave to cool for 10 minutes before removing from tin. Serve with vanilla ice cream, a drizzle of olive oil, and a sprinkle of sea salt. Nici's Note: You can use cherries in this recipe, and if so, use about 1 cup, de-stoned. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Oliver's monologue on a Tuesday.

Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome Rita Heikenfeld to discuss recipes for Valentine’s Day and Fat Tuesday. Other guests include pastoral counselor Kevin Prendergast on setting yourself up for a fruitful Lent, and Gary Michuta on what the Epistle of St. James has to say about treasure in heaven. Plus news, weather, sports, and more… ***** St. Thomas More Prayer Give me thy grace, good Lord,Not to long to hear of any worldly things,But that the hearing of worldly fantasies may be to me displeasant.Gladly to be thinking of God,Piteously to call for his help.To lean unto the comfort of God,Busily to labour to love him.To know my own vility and wretchedness,To humble and meeken myself under the mighty hand of God,To bewail my sins passed.For the purging of them, patiently to suffer adversity. Amen. ***** RECIPES FROM RITA: MUFFULETTA WITH OLIVE DRESSING Instructions One large loaf Italian bread, sliced into two horizontally.Vary meats and cheese to suit you. Filling: 1/2 pound each: thin sliced baked ham and provolone cheese1/4 pound thin sliced hard salamiThinly sliced tomatoesThinly sliced red or other onionsLeaf lettuce (opt) Dressing Go to taste on this. If you don’t like black olives, use Greek or green. You may wind up with dressing left over. It makes a nice spread for wraps. Ingredients Go to taste on this, tasting after it’s made.1/2 cup minced black olives2/3 cup olive oil1/3 cup red wine vinegar1-2 tablespoons minced onion1/2 cup fresh basil, finely chopped or 2 teaspoons dried1 teaspoon minced garlic1 teaspoon dried oreganoPepper to taste Instructions Whisk together dressing ingredients. (Can be made a day ahead). Set aside.Hollow out bottom loaf, leaving ½” thick sides.Hollow out top loaf, but leave sides a bit thicker.Spread dressing on inside of top and bottom loaves. Set top aside.Start layering meats, cheese, vegetables and lettuce, brushing each layer with dressing, until you run out of filling.Press each layer down really firm as you go.Press top onto sandwich, pressing down really firm, wrap and chill for 1 – 8 hours.Cut into big wedges to serve. Skewer with long toothpicks. Take the bite out of onions!Put slices in ice water for 20 minutes to several hours, then drain. ***** BONUS RECIPE: VALENTINE’S DAY SHORTBREAD COOKIE HEARTS Easily doubled. Makes up to 1-1/2 dozen, depending on size. Ingredients: 1 cup unsalted butter, room temperature3/4 cup powdered sugar1 tablespoon vanilla2 cups flour1 teaspoon baking powder1/8 teaspoon salt Instructions Preheat oven to 350.Line baking sheets with parchment paper or spray with cooking spray.Beat butter and sugar until fluffy.Add vanilla and beat until combined.Whisk together flour, baking powder and salt and add slowly to butter mixture. As soon as it’s mixed well, stop beating. Too much beating results in a tough cookie.Form dough into ball, put in plastic wrap and smoosh down to flatten. Makes rolling out easier.Refrigerate 1 hour or up to a few days to firm up.Roll out on lightly floured surface to 1/4” thick.Cut into desired shapes, re-rolling as necessary. (If you’re going to sprinkle with sugar, do it now and press down real gently to make it stick).Bake 14-17 minutes or just until edges start to turn light brown. Cookies will be a bit soft but will firm up nicely after cooling. Powdered sugar frosting with milk or water 2 cups powdered sugar3-4 tablespoons milk or water1/2 or so teaspoon vanillaFood coloring (optional) Instructions Whisk everything until you get right consistency.Add food coloring drop by drop.Extra can be stored in refrigerator and whisked at room temperature.Powdered sugar frosting with light corn syrup (more glossy and dries harder). Ingredients 3 cups powdered sugar, sifted, then measured2 tablespoons light corn syrup3-4 tablespoons milk3/4 teaspoon vanilla extractFood coloring (optional) Instructions Whisk everything until you get right consistency.Add food coloring drop by drop.Extra can be stored in refrigerator and whisked at room temperature. To frost cookies: After they cool, I like to dip the cookies face down in the icing. Carefully wiggle it around a bit so the whole top gets coated. Extra can be scraped off edges if necessary. Place on rack to dry. Or you can drizzle the icing on with a fork or whisk. It’s pretty that way too and allows some of the cookie to show on top.Let cookies sit until icing hardens completely before storing or stacking. ***** Sr. Allison Regina Gliot, author of The Light they Left Full list of guestsSee omnystudio.com/listener for privacy information.

PREVIEW FOR LATER TODAY Guest: Patrick O'Donnell. O'Donnell details the Confederate Secret Service'soriginal, failed plot to kidnap President Lincoln and whisk him to Richmond using a network of safe houses.1865 SURATT JURY

Caramel pecan pancakes3 large eggs1 dessertspoon golden syrup200ml buttermilk300g plain flour1 teaspoon baking soda50ml bannoffee toffee75g chopped pecansOil for cookingWhisk the eggs, syrup and buttermilk in a bowl.Sift in the flour and baking soda. Whisk to a thick batter.Allow to rest for 10 minutes. Wipe a medium hot pan with oil and add a tablespoon of batter – don't over crowd the pan. Drizzle some of the bannoffee toffee and add a sprinkle of pecan nuts on the surface. Spread over some more pancake batter to enclose the nuts and sauce. When bubbles appear, flip over and cook on the other side for a couple of minutes to cook through. Repeat with the remaining batter.Rum candied bananas50g butter50g soft brown sugar50ml rumPinch cinnamon4 bananas, peeled and choppedHeat the butter and sugar in a large pan and spread to fill the surface. Add the rum and toss for a minute. Flame carefully with the rum, add the cinnamon and serve with the pancakes.

Whisk(e)y Wednesday: The WORST Whisk(e)y I Ever HadRECORDED ON Wed, Feb 11, 2026 7:00 PM - 8:00 PM ESTThis WW is all about bragging rights!Sure, everyone always tells you about “the Best” whisk(e)y and there is always little exaggeration on how good it was. But it takes a real whisk(e)y lover to endure the palate pain of some of the most abhorrent whiskies ever produced. Do you have what it takes? We'll see…

After serving up this soup to a group of friends one of the diners wanted to marry me because it's that good haha. The recipe mimics a bouillabaisse but I've pared it back to create an unfussy dish that's quick and easy to prepare. Serves 2 as a main course Ingredients: 4 tbsp olive oil 2 cloves garlic, crushed 400g crushed tomatoes ½ cup white wine 300g white fish such as snapper, gurnard or hapuka, cut into large bite-sized pieces 6-8 mussels, scrubbed and de-bearded 6-8 cockles, scrubbed 2-4 large prawns, peeled and deveined ¼ cup mayonnaise ¼-1 tsp (depending how hot you like it) fresh minced chilli 1 T parsley, chopped fine Method: Heat oil in a heavy based pot. Add garlic and cook for 1-2 minutes until it softens but isn't coloured. Add tomatoes and simmer for 2-3 minutes. Add the wine and cook for 1 minute. The sauce can be left at this stage until you are ready to serve. Just before serving, add the fish pieces, mussels and cockles, cover and cook on medium to high for about 2 minutes or until some of the shellfish have sprung open. Immediately add the prawns and cook for 1-2 minutes more, by which time the prawns ought to be cooked through and all the shellfish is open. To serve, use a slotted spoon to transfer the seafood to two deep bowls. Whisk in the mayonnaise and chilli to the remaining tomato base in the saucepan before pouring it over the seafood in the bowls. Garnish with parsley and serve with crusty bread. Nici's note: Use 100% mussels in this recipe for an economical dish that's packed with iodine and iron.See omnystudio.com/listener for privacy information.

Rhubarb compote 100g castor sugar 250g rhubarb, chopped into 1cm pieces Zest and juice of 1 orange Splash of gin ( optional)Cook the sugar and orange zest and juice until the sugar has dissolved over medium heat. Add the rhubarb, cover with parchment and simmer gently until just cooked – really only a couple of minutes.Turn off and cool.Pastry 225g plain flour 100g butter 60g icing sugar 1 egg 1 egg yolkRub the flour, butter and sugar together until the mixture resembles fine crumbs ( do this in a food processor if you wish). Mix the egg and the yolk and add to make a dough. Wrap in cling and chill for an hour.Strawberry jam Lightly butter 2 tartlet tins and set oven to 180oc. Roll the pastry out until thin and cut out rounds to fit in the hole. Chop half the rhubarb and mix with an equal amount of jam. Spoon into the pastry and bake for 15 minutes. Cool and remove from tins. Serve with a dollop of the cream. Coconut custard cream 225 ml milk 2 egg yolks 75 g caster sugar 10 g plain flour, sieved 10g cornflour Simmer the milk. Whisk the egg yolks, sugar, cornflour and flour and then pour over milk. Whisk well and return to pan over low heat. Stir constantly until custard is thick. Pour into a bowl and cover surface with cling, cool and chill. 25g desiccated coconut 250ml double cream Spread the coconut onto a baking tray lined with parchment and cook in a 180oc oven for about 5 minutes or until golden. Cool. Whip the cream, fold in the cold custard and coconut.

Happy feast of St. Agatha of Sicily! On today’s show, Matt Swaim and Anna Mitchell welcome Mike Aquilina and Courtney Brown to discuss the heroic witness of this early Christian virgin and martyr. Other guests include Rita Heikenfeld with Bible Foods, Gary Michuta from Hands On Apologetics, and Dr. John Bergsma on preparing for Lent with Scripture. Plus news, weather, sports, and more… ***** Prayer of St. Clement of Alexandria May we all live in the peace that comes from You. May we journey towards Your city, sailing through the waters of sin untouched by the waves, borne tranquilly along by the Holy Spirit, Your Wisdom beyond all telling. Night and day until the last day of all, may our praises give You thanks, our thanksgiving praise You: You who alone are both Father and Son, Son and Father, the Son who is our Tutor and our Teacher, together with the Holy Spirit. Amen. ***** RECIPES FROM RITA: GRAIN-FREE POTATO CRUST QUICHE Ingredients 1-1/2 lbs baby “creamer” or Yukon gold potatoes (if using larger potatoes, peel and cut up)1-1/2 tablespoons salt for boiling potatoes, plus ¼ tsp for sprinkling8 slices bacon, chopped1/2 cup onion, diced1-1/2 cups cheese, shredded1-1/2 cups half and half, or equal parts whole milk and heavy cream5 eggs3/4 tsp salt1/2 tsp pepper1/4 tsp smoked or regular paprika (optional but good)Handful fresh greens, shredded (optional)Chives, to garnish, optional Instructions Preheat the oven to 400.Add potatoes and enough water to cover. Add 1-1/2 tablespoons salt. Bring to boil over high heat. Reduce heat and cook until tender, about 20-30 minutes, depending on size. Drain and set aside.While potatoes cook, set a 10-inch cast iron pan (or a heavy-bottomed, oven-safe pan) over medium heat and add bacon. Cook until bacon is crisp and leave fat in pan.Remove bacon and set aside.Add onions to fat and cook, stirring often, until golden. Remove onions to plate with bacon.Add potatoes to skillet in a single layer. Sprinkle with ¼ tsp salt.Use the bottom of a glass or measuring cup to press firmly into bottom and about 1 inch up the sides, closing gaps to form a complete crust.Whisk eggs. Add half and half, ½ tsp salt, pepper and paprika. Whisk to incorporate air into mixture.Stir in cheese, onion, greens, and most of the chopped bacon (set some aside for garnish). Pour into crust.Bake 25-30 minutes, or until filling is set and cooked.Let cool on rack 15 minutes. Garnish with bacon and parsley or chives, if desired. ***** Keith and Tami Kiser are online at readnarnia.org. Full list of guestsSee omnystudio.com/listener for privacy information.

Recipe Pickled mustard seeds 1 tablespoon yellow mustard seeds 2 tablespoons cider vinegar Place the seeds in a small bowl and cover with vinegar. Cover and allow to sit at room temperature for 2 days before using4 x 175g boneless shoulder chops 1 tablespoon oil ½ teaspoon smoked seasalt ( or regular seasalt) 2 teaspoons maple syrup 1 tablespoon cider vinegar 15g butter 1 shallot, finely chopped 200ml chicken stock 2 teaspoons pickled mustard seeds 1 teaspoon Dijon mustard 1 tablespoon chopped chivesMix the oil with the salt, maple syrup and vinegar and rub all over the chops. Cover and chill overnight. Heat a large pan until smoking hot and add the chops. Cook for 2 minutes each side then lower the heat and cook through gently. Remove from pan and set aside, covered in foil. Add the butter and shallots to the pan and cook until golden. Add the stock and reduce by half. Whisk in the mustard and then add the pickled mustard seeds. Add resting juices from pork and the chives and warm through. Check the seasoning. Slice the pork and spoon over the sauce. Cider Cabbage 1 sweetheart cabbage 1 tablespoon oil Salt and pepper 20g butter 150ml dry local cider Cut the cabbage in quarters through the root. Heat the oil in a large pan until smoking hot. Add the cabbage wedges. Cook until golden brown on both sides and add the butter. Turn to coat in the butter. Season with salt and pepper and add the cider. Cover with a lid, lower the heat slightly and cook for about 8 minutes or until cooked through. Boil to reduce any excess liquid. Serve with the pork and some mash.

Hello and welcome to Handgun Radio! I'm NOT your host Ryan Michad, This is  Weerd Beard from the wild woods of West Morocco, I'm Joined by my Crew, and this is your home for all the news, information and discussion in the handgunning world!   This week, we talk hand Cannons and pea Shooters   So, guys, how was your week?   Week in Review:   Drink Segment: (I got nothing,  David?) Stromboli Ingredients 1 ¾ cups lukewarm water 1 tablespoon granulated sugar 2 1/4 teaspoons or one packet active dry yeast 6 cups King Arthur Unbleached All-Purpose Flour 1 tablespoon table salt 1 large egg 1 tablespoon water Recipe Weigh or measure the flour and add to the mixing bowl with the sugar and salt. Stir a pinch of sugar and the yeast into the warm water. Once it starts bubbling, add to the other ingredients in the mixer. Let run until the dough cleans the sides of the bowl. Turn out onto a floured surface and knead by hand until the dough is smooth and supple. Place in an oiled bowl, turning once to coat all sides. Cover with a damp towel and let sit until doubled in size. 1 to 2 hours. Punch the dough down, and let rise again. For about half the time as the previous rise. Divide dough in half and roll out into rectangle. Lightly coat the surface with olive oil, avoiding the edges. Add sauce, meats, cheeses, and any other toppings desired. Roll the dough by the long edge, pinch the ends, and fold the ends under. Cover with a damp towel and let rise for 45 to 60 minutes. Whisk together the egg and water for the glaze. Slash the tops of the Stromboli, then brush the tops with the egg and water mixture. Preheat oven to 450F. Bake for 15 minutes. Turn the temperature down to 400F and bake another 15 minutes, or until the crust is golden brown. Allow the Stromboli to cool for 10-15 minutes, then slice and serve.   Main Topic:  Hand Cannons and Pea Shooters   Hand Cannons: S&W X Frame Remington Rolling Block .50 50 Reing Ruger Super Redhawk Magnum Research BFR Magnum Research Lone Eagle .44 Magnum and .50 AE Desert Eagle Colt Schofield S&W Model 29 .600 Nitro Revolver Howda Pistols Springfield Armory Single-Shot System Colt Walker Bond Arms Cyclops   Pea Shooters: NAA Mini Revolver S&W Escort Beretta Bobcat Rossi Garrucha .22 Short Revolvers Astra 2000 in .22 Short or .25 ACP .25 ACP .32 S&W Short Parlor guns, many in .22 BB and CB rimfire Liliput 4.25mm Kolibri 2mm   Wrap Up: Don't forget to shop Brownells using our affiliate link! Head to firearmsradio.net and click the affiliate link in the upper right hand corner! Be sure to go like Handgun Radio on facebook and share it with your friends! Leave us a review on iTunes! Check out VZ Grips!  Listen to all the great shows on the Firearms Radio Network! Check out the Patriot Patch Company!! www.patriotpatch.co   Weerd where can people find you? Assorted Calibers Podcast,  Weer'd World   Ryan Wild woods of central Maine Weekly on Handgun Radio   Oddball gunscarstech.com Assorted Calibers Podcast ACP and HGR Facebook Play screechingtires.wav   David Blue Collar Prepping Brena Bock Author Page David Bock Author Page Team And More Claus of War: Santa's Battle Chronicles Xander: Assorted Calibers Podcast Here so Ryan doesn't do a bad impression of me   Until next week, have fun & safe shooting!  

Whisk(e)y Wednesday: Keeper's Heart w/ Brian Nation Jan 28th 2026

On this episode of The SaaS CFO Podcast, Ben Murray welcomes Nick Holzherr, serial tech founder and the driving force behind GitLaw—an innovative AI-powered legal platform. Nick Holzherr shares his entrepreneurial journey, from exiting previous ventures like Whisk and Air HR, to launching GitLaw earlier this year with $3 million in backing. The conversation goes deep into the frustrations of traditional legal services, how GitLaw leverages trusted templates and advanced AI orchestration for SMBs, and what sets their product apart from simply using ChatGPT for contracts. You'll hear about go-to-market growth loops, the challenges of scaling in the rapidly evolving AI landscape, and Nick Holzherr's focus on building a product that customers love and trust. Whether you're interested in SaaS metrics, team dynamics, or the future of AI in legal tech, this episode is packed with insights from a founder who's in the thick of it. Show Notes: 00:00 "Revolutionizing Legal Services with AI" 04:09 "Contract Review and Market Standards" 09:10 "Building Success with Trusted Team" 11:45 AI-Powered Legal Document Collaboration 15:19 "Startup Uncertainty Amid Rapid Growth" 18:35 "Challenges in Marketing Metrics Transparency" 21:24 Retention and User Feedback Focus 22:51 "Balancing SaaS Margins and Costs" 26:33 "Making AI Trustworthy and Useful" 29:03 Git.law Service Overview Links: SaaS Fundraising Stories: https://www.thesaasnews.com/news/gitlaw-raises-3-million-in-funding Nick Holzherr's LinkedIn: https://www.linkedin.com/in/nickholzherr/ GitLaw's LinkedIn: https://www.linkedin.com/company/gitlawco/ GitLaw's Website: https://git.law/ To learn more about Ben check out the links below:Subscribe to Ben's daily metrics newsletter: https://saasmetricsschool.beehiiv.com/subscribe Subscribe to Ben's SaaS newsletter: https://mailchi.mp/df1db6bf8bca/the-saas-cfo-sign-up-landing-page SaaS Metrics courses here: https://www.thesaasacademy.com/ Join Ben's SaaS community here: https://www.thesaasacademy.com/offers/ivNjwYDx/checkout Follow Ben on LinkedIn: https://www.linkedin.com/in/benrmurray

This is pure comfort food while still being fresh and lively with the addition of fresh, seasonal corn kernels. Serves 2 Ingredients 200g large-holed pasta or pasta shells 2 tablespoons olive oil 1 onion, finely diced 2–3 rashers bacon, chopped 60g butter 3 tablespoons plain flour 250mls milk 100mls vegetable stock 1 tablespoon mustard powder (or 1 big teaspoon wholegrain mustard) 1 bay leaf ½ teaspoon sea salt and pepper 100g grated cheese — mix of aged Cheddar, Parmesan, Gruyère, crumbled blue or whatever you please 1 cup spinach leaves, chopped (optional) 1 cup corn kernels, freshly cut from the cob Breadcrumbs + extra grated Cheddar and Parmesan for the crunchy top Method Preheat the oven to 170°C. Cook the pasta in large pot of well-salted boiling water until al dente. Once cooked, drain and reserve 1 cup of the pasta water. Heat oil in a saucepan and sauté onion until soft. Add bacon and fry for 3–4 minutes. Remove and set aside. Make the cheese sauce in the same pan (I don't bother with washing it) by melting the butter then stirring in the flour, mixing to a paste. Add half the milk, mustard, bay leaf, salt and pepper, and stir while it comes up to heat and thickens. Pour in the remaining milk and the stock and cook for 10 minutes, stirring to a smooth sauce. Whisk in enough pasta water until you have a pouring cream consistency, not a thick béchamel. Stir in cheeses and heat until they melt into the sauce. Stir in spinach and corn kernels. In a medium-sized ovenproof dish, mix together the cooked pasta, onion, bacon and cheese sauce until well combined. Sprinkle over breadcrumbs and extra cheese and bake for 20-25 minutes until the topping is golden and crunchy. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Most people think AI is overhyped. Nick Holzherr thinks it's drastically undervalued. After selling Whisk to Samsung and scaling it from zero to 120 people across eight time zones, he's now building Gitlaw—an AI agent that creates and reviews legal documents for free, making legal services accessible to small businesses that have been priced out of the market.In this episode, Nick breaks down why fully remote distributed teams are the most effective way to scale fast, why async should be the default operating system for high-performing companies, and how he's doing the work of 50 people with a team of 15 by putting AI agents to work on everything from code to design to user feedback. He also shares why he promotes from within rather than parachuting in external managers, and how relationships built during one intense week together sustain distributed teams for the entire year.What you'll learn:

Whisk(e)y Wednesday: Aberlour w/ Paulo Pereira Jan 10th 2026

Scotland is known for Scotch whiskey. Louisville for Bourbon. But award-winning bartenders have opened agave-focused drinking halls in both places. What does it mean when Mezcal finds its way into whisk(e)y country? Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest John Douglass of Pretty Decent, an award-winning Mezcal-focused cocktail bar and a boutique plant shop in Louisville, Kentucky, with wisdom from Rachel Bailey Palumbo of Chancho, a just-shuttered agaveria in Edinburgh, Scotland, and sister to the award-winning Hey Palu.Episode NotesShout outs this episode to Jim Beam, Old Forester, Copper & Kings, Alberto Martinez Lopez, Cinco Sentidos, Buffalo Trace, Michael Rubel, The Pinnacle Guide, Malort, and Fortaleza!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Sausage pancakes with cranberry sauce, chipotle cream and chestnut crumb Sausage Pancakes 150g plain flour ½ teaspoon baking soda ½ teaspoon baking powder 1 egg 175ml buttermilk ½ teaspoon salt Freshly ground black pepper 2 shallots, finely chopped 1 tablespoon oil plus more for cooking pancakes 4 finely chopped scallions 150g cooked sausage chopped Cook the shallots in the oil until golden and cool. Whisk the flour, baking soda and powder together. Make a well in the centre and add the egg. Whisk in the buttermilk then add the salt, shallot mixture, scallions and sausage. Heat a pan and wipe with oil. Add dessertspoons of the batter and cook until bubbles appear, flip and cook on other side. Chestnut crumb 25g butter 50g cooked chestnuts finely chopped 50g breadcrumbs 2 teaspoons chopped rosemary 2 tablespoons chopped parsley Cranberry relish 1 red onion, finely chopped 1 tablespoon oil 100ml Port 2 Granny Smith apples, peeled, cored and cut into 1/2cm dice 250g cranberries 75g castor sugar Cook the onion in the oil until soft then add the Port, sugar, cranberries and apple. Cook for about 10 minutes or until cranberries are soft. Chipotle Cream 50g mayonnaise 150ml sourcream 1 teaspoon chipotle paste Salt and pepper to taste Whisk together. Spoon some relish onto a pancake, followed by some sourcream and sprinkle over the crumb.

Egg Nog, that creamy, boozy, sweet drink people either love or hate makes its way down the chimney this time of year to remind us all why we have a gym membership.  Where did this drink come from, and why does it hold such a nostalgic place during the holidays?  On today's episode join Jason Wise & Forbes writer Jessica Dupuy as they dive into the story of this holiday drink we call Egg Nog. For the base recipe by Morgan Weller of Marfa Spirit Company (https://www.themarfaspirit.com/) mentioned in the episode go here: https://jeffreymorgenthaler.com/egg-nog/For Morgan's Yoakum Egg Nog mentioned in the episode:5 egg 2 cups bourbon1 cup buttermilk1 cup heavy cream2 oz. sorghum vinegar (2:1 ratio Muddy Pond Sorghum and Steen's Cane Vinegar)2 oz. corn husk simple syrup*Nutmeg to garnish Be sure to chill all ingredients well before making. In a large bowl, beat eggs. Whisk in remaining ingredients until frosty. Pour into a pitcher and serve with a dash of nutmeg. *Corn Husk Simple SyrupDissolve 2 cups of sugar into 1 cup of hot water in a sauce pan over medium heat to make a rich simple syrup. Remove from heat. Set a dozen dried corn husks into the pan and let steep for thirty minutes. Remove husks and discard. Add 1 tablespoon of Everclear. Chill simple syrup in refrigerator; will keep indefinitely.Don't forget to go to www.SOMMTV.com or on any SOMM TV app to watch the 2025 Napa Valley Vintage report for free right now!

RecipeBiscuit base 250g gingersnap biscuits, crushed 150g melted butter Grease an 8 inch cake tin. Mix the biscuits with the melted butter and press into the cake tin. Chill.Filling 250g mascarpone cheese 400g full fat cream cheese 75g icing sugar 250ml double cream 1 teaspoon vanilla paste 35g crystallized ginger, finely chopped Whisk the cheeses, sugar and cream until thick. Fold in the ginger and vanilla and spoon onto the biscuit base. Smooth off the top and chill.Pedro Ximenez Sherry candied pears 4 pears 100g castor sugar 75ml Pedro Ximenez sherry 1 tablespoon honey or maple syrypQuarter the pears, remove the core and cut each quarter in half. Heat a large frying pan and sprinkle the sugar over the top. Cook to an amber liquid then add 100ml of boiling water and the sherry. Boil to a thick syrup and add the pears. Cook until the pears are soft and glazed – about 5 minutes. Add the honey and cook for another minute. Cool. Spoon the pears onto the chilled cheesecake.

December is here! A time for holidays and merriment and… exhaustion? Even when we commit to a simple holiday season, it's easy to get run down and sluggish from the additional activities, heavy foods, and seasonal colds. But there are definitely things we can do to prioritize our well-being so that we can enter the holiday with vigor. Getting proper sleep, nourishment, fresh air, rest, and an extra dose of fermented foods, will help us fortify our systems this season. Join me in a new location as we reflect on ways to bring restorative rituals into our lives this holiday. What am I reading?Witches of Dubious Origin by Jenn McKinlayhttps://bookshop.org/a/111301/9780593819753The Little Book of Winter: A Cozy Guide to a Season of Comfort and Happiness by Brittany Viklundhttps://bookshop.org/a/111301/9781507224397https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Im Doing Fine by MarinoWhat's for dinner?Immune Boosting SoupIngredients:2 tbsp extra virgin oil1 large onion, diced3 large carrots, chopped2 parsnip or sweet potatoes 3 stalks celery, finely chopped6 cloves garlic minced2 tbsp fresh ginger, minced1 tsp dried turmeric¾ cup red lentils2 tbsp fresh parsley½ tsp sea salt, more to taste4 cups vegetable broth + 2 cup water2 cups kale or spinach, finely chopped1 small lemon, juicedInstructions:Warm olive oil in a large pot on medium heat. Once hot, add onion and sauté for 3 minutes.Add carrots, parsnips, and celery and sauté for another 5 minutes. Add garlic, turmeric, and ginger and sauté for 1 minute.Add broth, water, lentils, salt and several grinds of black pepper. Stir and bring to a boil. Reduce heat to low and simmer, covered, for 15 minutes.Remove from heat. Stir in kale, parsley, and lemon juice. Cover and let greens steam for a few minutes. Season to taste (I did another ¼ tsp salt) and enjoy!Turmeric Orange Tea LatteIngredients:2 herbal tea bags (such as ginger tea, orange hibiscus, or herbal tea of choice)6 oz water10–12 ounces plant based milk1 teaspoon ground ginger1 teaspoon ground turmeric 1/2 teaspoon ground cinnamon, divided1 teaspoon whole cloves or 1/4 teaspoonground clovesPinch of nutmeg, optionalOptional pinch of black pepper for turmeric absorbency1/4 cup maple syrup or honeyJuice from 1 medium orangeInstructions:Steep the tea bags in 6 ounces water to ensure a highly concentrated tea.In a small pot, combine 10-12 ounces of coconut or almond milk with ginger, cloves, optional nutmeg, turmeric, pepper, cinnamon, maple syrup, orange juice, and optional coconut oil. Whisk the ingredients together.Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 5 minutes to allow the spices to infuse and the maple syrup to dissolve. If desired, add vanilla extract and mix well.Strain the mixture to remove the cloves if you used whole cloves.Pour 2-3 ounces of the brewed concentrated tea into a cup.Whisk the golden milk (the mixture in the pot) again to create a frothy texture. Alternatively, you can use a frother.Pour ⅓ to ½ cup of the frothy golden milk over the tea to create a tea latte.Support the show

Recipe4 duck breasts, trimmed 350ml water 2 crushed juniper berries 1 teaspoon crushed black pepper corns 1 teaspoon mustard seeds Few sprigs thyme 10g seasalt 15g brown sugar 50g dried fruit – cranberry, cherry and golden raisin mix 1 finely chopped shallot 125ml dry cider 200ml chicken stock 15g butter Soak the fruit in the sherry overnight. Heat a saucepan and add the juniper, pepper and mustard seeds. When they start to pop add the water, thyme, salt and sugar. Simmer until sugar and salt have dissolved. Cool completely and submerge the duck breasts in it. Chill overnight then remove duck and pat dry with kitchen paper. Score the skin and place skin side down into a cool frying pan. Place on medium low heat and cook until the skin is rendered and crisp – will take about 12-15 minutes. Flip over and cook on other side for a few minutes or cook in a 190oc oven until desired temperature. Remove the fat from the pan but not juices if possible. Add the shallot to the pan and cook until golden. Add the fruit and cider and cook for a minute. Add the stock and boil until spoon coating consistency. Add any duck resting juices and the duck to warm through. Whisk in the butter and check seasoning.Hot red cabbage slaw 600g red cabbage, quartered , core removed and finely sliced 2 red onions, finely sliced 2 tablespoons fat from duck 100ml dry cider 35ml cider vinegar 1 tablespoon maple syrup Salt and pepper Heat the fat in a large frying pan and add the onions. Cook until soft then add the cabbage. Cook to wilt – about 5 minutes, stirring frequently. Add the cider, vinegar and maple syrup and cook until all the liquid has evaporated. Season to taste and serve with the duck.

Apple, Fig and Walnut Cake1 large Bramley apple, peeled, cored and chopped 100ml vegetable oil 1 teaspoon baking powder 100g chopped dried figs 150g soft brown sugar 2 eggs 75ml buttermilk 140g plain flour 1 teaspoon ground cinnamon ½ teaspoon mixed spice 30g wholemeal flour 75g chopped walnutsSet the oven to 180oc and butter a cake tin. Cook the apples with 25g of the sugar until soft then blend to a smooth puree. Cool. Whisk the apple puree with the vegetable oil, buttermilk and eggs. Mix the flours with the baking powder,spices, figs, sugar and walnuts. Add the wet ingredients and whisk to a smooth batter. Spoon into the tin and bake for about 40 minutes or until an inserted skewer comes out clean. Drizzle for cake 60g icing sugar 1 dessertspoon maple syrup ¼ teaspoon cinnamon 1 dessertspoon waterMix together and drizzle over the cool cake. Or if you want to have the cake with blue cheese leave off the drizzle.

Hi Bakers,My son and his girlfriend went to the Farmer's Market and brought back a beautiful pumpkin roll cake. It looked so good, I thought why haven't I made one?? Oh yes, I remember I was terrified to try and roll a cake in a cylinder. I'm not sure if I got brave or just desperate to have a bite of this cake! This is my first attempt at making it and revising the recipe to be gluten-free too. Make this cake if you love a moist, sweet pumpkin cake with lots of rich cream cheese and butter icing. I would 100% make this cake again because it's so tasty, quick to mix together, and pretty forgiving too! Enjoy~CarolynTips Before Baking:Don't use two sheets of parchment paper; the cake cracked at the seamSpread the cake batter evenly in the pan so it bakes Roll the cake slowly while hot and  cool seam side down on a rackfrost cake all the way to the edges Keep the frosted cake tightly wrapped in plastic while coolingNeeded Equipment:jelly roll pan, 10”x 15”parchment paper large enough to cover the bottom of the panFoil or plastic wrap  (best)Optional Equipment:small offset spatula (helps smooth batter in an even layerGluten-Free Pumpkin Roll with Cream Cheese Butter IcingModified for gluten-free from Tastes Better From Scratch's RecipeDry Ingredients3/4 cup Cup4Cup Brand Multipurpose Flour (original blend with milk powder**)1/2 teaspoon sweet rice flour1/2 teaspoon baking soda1/2 teaspoon cinnamon1/2 teaspoon ginger1/4 teaspoon allspice1/8 teaspoon clovesWet Ingredients3 large eggs1 cup granulated sugar2/3 cup pumpkin puree (Libby's preferred)1 teaspoon vanilla extractCream Cheese Icing3 tablespoons butter, softened1 8-ounce block of cream cheese, softened1 cup powdered sugar1 teaspoon vanilla extract.Preheat the oven to 350°F. Grease a 10”x 15” jelly-roll pan and line with parchment paper. Press the paper into the pan so it sticks in place, and then, grease the top of the paper too.Whisk the dry ingredients together in a medium-sized bowl and set aside. Mix the wet ingredients in a large bowl and then add the dry and stirring just until mixed. Pour the batter into the prepared pan and smooth the top evenly to the edges. Bake for 11-14 minutes or until the top of the cake springs back. You can also use a toothpick; cake is done when the toothpick comes clean. Remove from the oven and place the pan on a heat-proof surface. Gently remove the cake from the jelly-roll pan and slide it onto a flat surface. You may have to cut around a few of the edges to free it. Starting with the short edge, slowly the cake with the parchment into a tight cylinder and secure by placing edge side down on a rack until completely cool.Combine the icing ingredients together while the cake is cooling.  Beat butter and cream cheese together with a mixer until smooth. Next, mix in the sugar and vanilla extract. Scrape down the bowl and mix until totally combined. Gently unroll the cake and frost the entire cake gently with a spoon or offset spatula. Try to get as even a layer as possible.  Re-roll the frosted cake and wrap tightly in plastic wrap or foil until chilled for at least 1 hour. Plate the cake by unrolling and dusting liberally with powdered sugar. Slice gently with a serrated knife and enjoy. Cake keeps well wrapped for up to 3 days. Enjoy!** If you have trouble finding this flour in stores, check online. I buy mine on Amazon.