Podcasts about Wickes

Ryan Kasak, sales arborist at Davey's Wickes/arborists, a Davey company, office, talks about a variety of summertime pests, as well as how homeowners can spot and get rid of them. In this episode we cover: Bagworms (00:48)Aphids (3:33)Crape myrtle trees in Rockland County, NY (5:24)Japanese beetles (6:06)Is a healthy tree not as prone to pests? (7:12)How do pests act when it's hot and dry? (8:13)Spider mites (8:46)Spotted lanternfly (11:07)How did Ryan become a sales arborist? (13:06)What can homeowners do to get rid of pests? (13:36)Lace bugs (14:53)Treatment application for large plants (15:57)How do arborists stay informed about pests and disease? (16:28)To find your local Davey office, check out our find a local office page to search by zip code.To read our insect and disease blogs to stay informed on the different pests that pose a threat to your landscape and garden, click here - Insect & Disease Issues Blogs.Connect with Davey Tree on social media:Twitter: @DaveyTreeFacebook: @DaveyTreeInstagram: @daveytreeYouTube: The Davey Tree Expert CompanyLinkedIn: The Davey Tree Expert Company Connect with Doug Oster at www.dougoster.com. Have topics you'd like us to cover on the podcast? Email us at podcasts@davey.com. We want to hear from you!Click here to send Talking Trees Fan Mail!

Today was all about the times where you've gone outside of your comfort zone. Whether it was because you wanted to expand your skill set - or because you simply had no other choice! I wanted to hear about how it went. We were joined by Callum Biscoe and Terry George to hear why they think it's important to get comfortable with the uncomfortable. Plus as always there's the pub lunch quiz for your chance to grab yourself 6 points and you will hear the very best messages we received!

An apple pie, plain and simple, with no sugar added – these are a real favourite served with ice cream, cream, and cinnamon. Makes 6 individual pies Ingredients 1 kg apples, granny smith 1 cup water 2 x 400g blocks sweet short pastry Ice cream to serve Cream to serve Cinnamon to serve Method Set the oven at 200 C fan bake with an oven tray already in the oven to heat up. Grease large-sized (Texan) muffin tin. Prepare the apples by peeling, coring, and slicing, and placing with 1 cup of water into a saucepan with the lid on and gently cook for about 15 minutes. They should retain their shape without turning into pulp. Drain in a colander, reserving the juice which can be reduced to a syrup by simmering it for 5-8 minutes. Cool the apples completely before you start filling the pies. Please note apples do not need added sugar, as they are sweet enough. Now roll your pastry out and cut into circles about the size of a small saucer. Gently line the muffin tin holes with pastry. Patch up any tears or holes. Fill to 3/4 with the apples and then cover with another smaller round of pastry and pinch top to bottom to seal. Use a sharp knife to make a small cross on the top (this lets the steam out). Place on hot tray and bake for approx. 25 minutes near the bottom of the oven, as this makes sure the bottoms cooks. The pastry should be a lovely golden colour. Keep checking to making sure the edges of the pies aren't burning.  Cool in tins then gently remove from their tins. Serve with ice cream and clouds of whipped cream and a sprinkle of cinnamon with a small jug of the reserved apple syrup. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Today it was a lighthearted Thursday and we were getting into the dirtiest jobs you've been on. From awful weather, messy materials and filthy locations we heard about the grubbiest jobs our listeners have been on and whether they charged extra for the cleaning bill?! Plus as always theres the pub lunch Quiz!

There's no other way to say it – this cake is magical! The way the simple batter settles into layers of custard and sponge seems impossible and yet it works, and the tamarillos are all tart and jammy and YUM. Ingredients 3 large eggs, room temp 2/3 cup sugar 90g butter, melted 1 ½ cups milk, lukewarm 1 tbsp vanilla extract Generous 1/2 cup plain flour 1 ½ cups scooped and chopped tamarillos (about XX) Icing sugar for dusting cake Whipped cream or yoghurt to serve Method Preheat oven to 190 C. Grease and line a 20x20cm cake tin with baking paper. Put a saucepan on with milk and butter and heat to lukewarm – this will melt the butter. Separate eggs into two mixing bowls. Beat the egg yolks and sugar until pale and light. Add in flour and mix until combined. Slowly add warm milk, beating until everything is well mixed together. Beat the egg whites until the stiff peak stage. Fold this into the batter gently, a third at a time until completely combined.  The batter is very thin at this stage, but don't worry. Pour batter into the baking dish and scatter over chopped tamarillo. They will sink into the cake as it bakes. Bake for approx. 50-60 minutes or until the top is browned and cake doesn't wobble. Cool and dust with icing sugar. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Today was all about exploring how neurodiversity affects those working in the trade. It is estimated that over twenty thousand people within the construction industry have dyslexia and for these tradies this can bring additional challenges and advantages when running a business in the trade. So today we want to know if you have any neurodiversities that help or hinder your work and if so, How so! We spoke to Dave Smith from Condense Pro and John Cruickshank about how Dyslexia affects their work. Plus there's also the pub lunch quiz for your chance to bag yourself 6 points and you will of course hear all the messages we received.

This cake is literally crammed full of the intense and fragrant flavours of oranges, and it stays moist for days. A slice with a cup of tea seems to make the world a better place. Makes one loaf tin cake but doubles nicely if you wish to make a larger cake. Ingredients 1 cup raw sugar Rind of 2 oranges + 1 lemon – avoid the white pith, I use a potato peeler Flesh of one orange 1 egg ½ cup oil, I use grapeseed or olive oil ½ tsp salt ½ cup thick natural yoghurt 2 tbsp. lemon juice 1 ¼ cups plain flour 2 tsps. baking powder Method Preheat oven to 180C fan bake. Grease and line a loaf tin with baking paper. In the bowl of a food processor blend the sugar and citrus rind until the rind is chopped very small. Add the orange flesh. Blend until smooth. In a mixing bowl beat the egg and sugar/citrus mix together until it is thick and creamy. Add the oil and salt and continue beating until mixed. Stir through the yoghurt and lemon juice. Add the flour and baking powder and combine until just mixed (over-mixing will produce a tougher, drier cake). Pour the thick batter carefully into the tin, smooth the top if need be for a better-looking cake at the end. Bake for 35-45mins, until a skewer comes out clean. Leave for 10 minutes to cool before turning out of tin. Ice with vanilla and citrus zest frosting.  Nici's note: To avoid your precious baking from slumping, leave it to settle and cool slightly before turning cakes and muffins out of their tins. LISTEN ABOVE See omnystudio.com/listener for privacy information.

I've been eating too many of the Daily Bread lamb pies lately as our local coffee hut here at the beach has started stocking them. They are too good, but they'll send me broke, so I've worked on recreating one at home and it's sensational! Meltingly tender lamb and a mix of spices that just hum with flavour. Makes 4-6 single serve pies Ingredients 2 tablespoons olive oil 1 large onion, diced 800g-1kg diced lamb, I used 2 rumps 2 cloves garlic, chopped 1 heaped tsp turmeric powder 1 tsp each coriander powder, ground cumin, paprika ½ tsp ground ginger 1 tsp sea salt & ¼ tsp white pepper 400g tinned crushed tomatoes Water 300g flaky puff pastry Egg wash Sesame or cumin seeds for pie tops Method Heat the oil and sauté the onions until softened. Add in diced lamb and brown. Add spices and cook for 2-3 minutes until your kitchen smells glorious. Add in crushed tomatoes and enough water to just cover the meat. Cover tightly with a lid and cook for 1 hour until lamb is very soft. Shred some of the lamb with two forks, leaving some pieces whole. Cool. Make the pies: Preheat oven to 190 C and place a tray in to heat. Use half the pastry to line the pie tins (see note). Brush the pastry edges with water or egg wash. Fill with cooled filling. Roll and stretch remaining pastry until it is very thin, and use for the lids of the pies. Seal the edges well. Use a sharp knife to slash the tops of the pies with a few times – this let's the air escape. Brush with egg wash and sprinkle with sesame or cumin seeds. Bake on the preheated tray for 40 minutes or until the pastry is golden brown. Leave to sit for at least 10 minutes, for ease of eating. Nici's Note: Use a 6-hole Texan muffin tin instead of individual tins. LISTEN ABOVE See omnystudio.com/listener for privacy information.

If I was to enter Mousse Masters, the competition currently underway to find New Zealand's top chocolate mousse, this would be my entry – simple, classic and utterly delicious. It's as much about the mouthfeel as it is about ensuring the distinct flavour of using a quality chocolate comes through. Mousse Masters is a one-of-a-kind competition for pro chefs and promising young chefs. It's designed to captivate the food service industry, showcase the magic of Weave Cacao's couverture chocolate drops, and celebrate the artistry of New Zealand's chefs and bakers. Serves 2-4 Ingredients ½ cup cream 2 small egg yolks 1 tablespoon caster sugar 70g very dark good-quality chocolate, chopped (check out the Weave Cacao website) ½ cup cream, whipped with 1 teaspoon vanilla extract (or rum or orange zest or espresso) grated chocolate to serve Method Bring the first measure of cream to the boil. Remove from the heat. In a bowl, whisk the egg yolks and sugar until pale, then slowly pour over the hot cream whilst continuing to whisk so the eggs don't curdle. Add the chopped chocolate and let stand, covered, to allow the chocolate to melt. Allow to cool. Fold the whipped cream gently into the cooled chocolate mixture. Pour into four cups or glasses or ramekins and refrigerate until set -at least 3-4 hours. Have patience! To serve, grate over some more chocolate because, well, why not?! LISTEN ABOVE See omnystudio.com/listener for privacy information.

Today we were live from Leeds for the grand opening of the brand-new Wickes Moor Allerton store — chatting to tradies, soaking up the buzz, and keeping you in the loop. We also dug into the tool theft debate: are things getting better, or are we still far from feeling secure? We spoke live to West Yorkshire's Crime Prevention Officer, Paul Denison about the issue. We also played the Mystery Item Game thanks to Wickes Trade Pro, giving away £500 to two lucky tradespeople! All that, the Pub Lunch Quiz, and the best messages from you lot across the UK.

I love these little biscuits; they really brighten up even the most dreary day, and kids love making them so it's a good school holiday activity. I've added sesame seeds to mine for texture and taste and I recommend you do too, or use poppy seeds. Makes 15-18 Ingredients 100g butter, soft 2/3 cup (about 100g) icing sugar 1 cup plain flour 1 heaped tbsp cornflour 3 tbsps. sesame or poppy seeds (optional) Jam and/or marmalade Method Preheat oven to 170 C. Line a tray with baking paper. Beat butter and icing sugar until pale - I do this for about 5 minutes. Add flours and seeds (if using) and mix well. Roll mixture into balls and place on a tray, making a deep thumb indent into each one. Bake for 15 minutes then remove from oven. Spoon a teaspoon of jam or marmalade into the hollows and return to the oven for 8-10 minutes more. Cool on a wire rack. Why are these worth making? They're quick and easy to make and cook. Great way to use up marmalades or jams. The addition of seeds gives them great texture and flavour. Sensible for portion control – no giant cookies here! LISTEN ABOVE See omnystudio.com/listener for privacy information.

Nici Wickes has been out at Fieldays for the last few days, checking out a few products and cooking up a storm. She joined Jack to round up some of her foodie highlights, as well as share her ‘super simple' Korean-style rump steak recipe that's been popular among the other visitors. Korean Beef and Spring Onions If I have to pick a steak to cook, I'll go with rump every time as it's so darn tasty! It's great for a quick fry or grill. Ingredients 3 tbsp caster sugar 6 tbsp dark soy sauce 2 tbsp vegetable oil, plus extra for grilling 2 tbsp sesame oil Squeeze lemon juice or 2 tbsp rice wine vinegar 1 tbsp grated fresh ginger 3 cloves garlic, grated 500g rump steak 6-8 spring onions, sliced Toasted sesame seeds, to serve   Method In a large bowl, stir together the sugar, soy sauce, oils, lemon juice, ginger and garlic. Stir until sugar is dissolved. Cut steak into .5cm strips across the grain and add this to the marinade. Massage the marinade into the meat and leave at room temperature for 30 minutes or refrigerate overnight. Brush spring onions with oil. Cook beef and spring onions on a BBQ plate or in a hot pan. Baste with leftover marinade as they cook. The beef strips will only need about 30-45 seconds then give them a turn and cook for a further 15 seconds. Pile it all on a place and sprinkle with sesame seeds. Serve with rice or soft white buns. LISTEN ABOVE See omnystudio.com/listener for privacy information.

These are ridiculously good and they just happen to be gluten-free! Chewy, densely rich and very, very moreish. Perfect to make for Coeliac Awareness Week – 9-14th June 2025. Makes 12–15 Ingredients 3/4 cup sugar 1 cup peanut butter 1 large egg 50g dark chocolate, roughly chopped 1 teaspoon vanilla extract (optional) Method Preheat the oven to 180°C and line a baking tray with baking paper. With an electric beater or a food processor, mix sugar, peanut butter and egg until combined. Add the chopped chocolate and vanilla and mix briefly. Roll dough into balls about the size of a walnut or golf ball, depending on how big you like your cookie. Flatten with your palm. Bake for 14–16 minutes, flattening again at the 8-minute mark. Cool on a rack. Store in an airtight container. Note: These cookies are very filling as the peanut butter adds plenty of protein. LISTEN ABOVE See omnystudio.com/listener for privacy information.

If you ever need to produce a celebration cake, this is it! Serves 8-10 Ingredients: Sponge cake 130g unsalted butter, softened 1 cup caster sugar 2 teaspoons vanilla extract 3 large eggs 2⅓ cups self-raising flour 1 pinch salt 1 cup milk To decorate  1/3 cup raspberry jam, warmed slightly 1 ½ cup icing sugar 30g butter, softened ½ cup raspberries (fresh or frozen, defrosted) 3-5 tablespoons, boiling water 1 ½ cups coconut thread 300mls cream, whipped with one tbsp icing sugar Method: Preheat the oven to 170 C fan bake. Grease two 20cm round cake tins and dust with flour. Beat the butter, sugar and vanilla until light and fluffy. Add eggs, one at a time, and mix until well beaten. Stir in the flour and salt then the milk and mix until just combined, being careful not to over-mix. Divide the batter between the cake tins, one third in one and two thirds in another. Bake for 25 minutes or until they spring back when gently pressed. The thicker one will likely need 5-7 minutes more cooking time. Leave to cool for 12-15 minutes before turning onto a wire rack to cool completely. Cut tops off each sponge to level them if necessary, then split the thicker one into two layers. Mix icing sugar, butter and half of the boiling water. Press the raspberries through a sieve to collect the juice and add this to the icing. Aim for a smooth, runny icing, adding more water or icing sugar as needed. Pour out onto a shallow dinner plate. Sprinkle coconut onto another dinner plate. Roll the sides of each cake layer in the icing to get the cake sides evenly coated, then roll in the coconut to cover. To assemble, place one sponge layer on a serving plate. Spread with jam, then dollop on whipped cream. Top with second sponge layer and repeat with jam and cream. Top with the final sponge layer. Spread the top with icing then sprinkle over coconut. Chill for 30 minutes before ready to serve. Use a serrated knife to cut and enjoy! Nici's note: Feel free to use two store-bought sponges if you want to save time. LISTEN ABOVE See omnystudio.com/listener for privacy information.

On this week's episode of the AJ Bell Money and Markets podcast Danni Hewson and Charlene Young take stock of which trade deals have been struck in the wake of Donald Trump's tariff policies and assess how markets and some of those big US stocks like Nvidia have performed.[2:09]   A week after the Bank of England cut its base rates they consider where interest rates are likely to go next and whether the cut has been passed on in the form of mortgage and savings rates. [11:58]  Latest data shows the UK labour market is showing further signs of strain but the weather's given consumer spending a boost with positive updates from Wickes, Marston's, On the Beach and Next. [18:27] Marks and Spencer has updated markets on the cyber-attack which is still preventing online deliveries from the high street stalwart but can it keep customers on side? [26:08]  Dan Coatsworth talks to Emily Barnard from Edinburgh Investment Trust about tariffs on the pharmaceutical sector and where AstraZeneca and GSK stand with weight-loss drugs [29:53]  And Tom Sieber from Shares Magazine has been talking to fund managers about the surprise retirement of investing legend Warren Buffett. [45:40]

The topics, stocks and shares mentions / discussed include: A special guest interview with serial entrepreneur, trader, investor and co-Founder of the Investor Summit, Sam Bell. The highs & lows of trading & investing. Working with Asset Managers Google / GOOG / Microsoft / MSFT TECH / CODE / GOPHERCON UK The Investor Summit Barclays / BARC Marks & Spencer / MKS NCC Greatland Gold / GGP Wickes Group / WIX Cranswick / CWK Alphawave / AWE Shorting stocks GOLD Uranium Yellow Cake / YCA Wishbone Gold / WSBN Chariot Ltd / CHAR Psychology / Risk / Research Investing Trading Menphys Charity Just Giving Fundraising page & much more ShareScope special discount offer code ShareScope : TwinPetes Harriman House books Harriman House – Independently minded publishing support the TwinPetesInvesting Challenge Investors' Chronicle sponsor Special Trial Offers (investorschronicle.co.uk) the TwinPetesInvesting Challenge Henry Viola-Heir's blog Home – The Ethical Entrepreneur Powder Monkey Brewing Co All Products – Powder Monkey Brewing Co 10% discount code : TWINPETES The 2025 TwinPetesInvesting MENPHYS Charity Appeal please make a donation on the TwinPetes Investing Charity Challenge 2025 Just Giving page here where  Peter Higgins & the TwinPetesInvesting podcast are fundraising for the children with disabilities charity, Menphys. The Twin Petes Investing podcasts will be linked to and written about on the Conkers3 website , on the Sharescope website and also on available via your favourite podcast and social media platforms. Thank you for reading this article and listening to this podcast, we hope you enjoyed it. Please share this article with others that you know will find it of interest.

This is one of the simplest and quickest sticky bun recipes I know, and the buns are top notch. Makes 8-10 large buns Ingredients Syrup ½ cup brown sugar 3 big tablespoons butter 4 tablespoons maple syrup Dough 1 cup warmed milk 2 teaspoons active yeast granules 1 teaspoon sugar 3 cups plain flour ½ teaspoon salt 1 large egg 100g butter, softened Filling 2 tablespoons butter - melted 1/3 cup brown sugar 3 teaspoons each cinnamon and mixed spice 1 cup walnut pieces, chopped roughly Method Line a 23cm cake tin with baking paper, making sure it comes up the sides. Melt brown sugar, butter and maple syrup and simmer for 1 minute. Pour half of this into the base of the lined tin. In a small jug stir the yeast and warm milk and sugar together and leaving to froth for 5 minutes. In a large bowl whisk together the flour and salt. Whisk together frothy yeast mix and egg and pour this into the dry ingredients. Mix together with a knife until combined to a sticky dough. Add in butter a tablespoon at a time and keep mixing until it's incorporated. Turn out onto a lightly floured surface and knead for 5 minutes until it is shiny and smooth. This can also be done in a mixer with a kneading attachment too. Leave to rise until doubled in size – about 60 minutes. To assemble buns: Roll out dough to a 20x30 rectangle. Brush with melted butter then sprinkle over sugar, spices and ¾ of the walnuts. Starting from the long side furthest away from you and roll up, bringing it towards you. Use a sharp knife or, my preferred technique, dental floss or thread (see note) to cut into nine equal portions. Place in lined tin, evenly spaced to allow for expansion, cut side up. Leave to rise in a warm place until doubled in size – about 45-60 minutes. Preheat oven to 190 C fan bake. Bake for 35-40 minutes or until golden brown. Remove buns from oven and let settle for a few minutes before turning out onto a serving dish or board. Peel off paper to reveal the syrupy buns! To serve, top with remaining syrup and walnuts. Eat up! Nici's note: Dental floss, or cotton, makes a great cutting tool when making these buns. Slide a length of thread under your dough, wrap it around the top and quickly pull it tight. The floss/thread should cut cleanly and easily right through the dough. LISTEN ABOVE See omnystudio.com/listener for privacy information.

From thinking about it to plating it up... 10 minutes maximum for these boozy caramelised bananas! This is the best don't-have-much-in-the-house dessert. Serves 4 Ingredients 4-6 bananas 3 tablespoons butter 4 tablespoons brown sugar a decent squeeze of lemon juice a pinch of salt 3 tablespoons brandy or rum (optional) softly whipped cream to serve Method Peel and slice the bananas into 2–3cm thick slices. Melt the butter and brown sugar together in a frying pan until bubbling. Stir in a squeeze of lemon juice and a pinch of salt. Place the bananas in the pan and cook in the bubbling sauce until softened but not mushy. Add the alcohol, if using, and let the sauce bubble for another 1–2 minutes. Serve the caramelised bananas smothered in sauce with a dollop of softly whipped cream. This recipe is featured in Nici's cookbook 'A Quiet Kitchen'. LISTEN ABOVE See omnystudio.com/listener for privacy information.

These pancakes may not only be the most delicious thing you'll eat this Easter, they may also be the most healthy! Makes 12+ Ingredients 2/3 cup rolled oats 1 tsp cinnamon 1 tsp mixed spice ½ tsp nutmeg ½ tsp baking powder ½ tsp baking soda 3 tbsps. currants or sultanas 1 banana, mashed 1 medium egg ¼ cup natural yoghurt ¼-1/3 cup water or milk Butter for frying and eating Method Blitz the oats in a blender or food processor until it's like flour. Tip into a bowl and add in spices, baking powder and soda and currants or sultanas. Whisk together banana, egg, yoghurt and ¼ cup water (or milk) and pour into the dry ingredients. Stir until it forms a smooth batter, adding more water/milk if it's too stiff. Heat a pan to medium. Grease the surface with a little butter. Drop spoonfuls of batter into the pan and cook until browned on one side and puffed before flipping and cooking through. Serve with butter, or syrup, or whatever you fancy. Happy Easter! PS. I reckon they're even better cold. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Today was Lighthearted Thursday and we were talking about all the bills and subscriptions you hate to pay. I wanted to know the bill you hate paying the most? With research suggesting it's the TV licence i wanted to know if thats true or if instead its something like ULEZ? We received some great messages on the topic which you will hear. Plus there is also the pub lunch quiz - Enjoy.

For most people in the trades their van is the most important tool! Recent changes to the Zero Emission Mandate will allow new diesel vans to stay on sale until 2035, which could be good news for tradies but could also have a major environmental impact. With major government provided benefits for going electric but a low take up due to concerns such as range, payload and downtime, Is this good or bad news for the  trade? And what else can the government do to promote the move to electric?! We were joined by David Byrne and Mandy Dean - Commercial Vehicle Director for Ford to hear their views. Plus there's also the pub lunch quiz and you'll hear the very best messages we received

When you're running your own business in the trades you don't get certain benefits that are considered normal to everyone else. One of those being paid bank holidays! So today with the bank holiday weekend approaching I wanted to know who would be taking it off and if so what their plans are? We were joined by friends of the show Kevin and Freya to hear about their bank holiday plans, whether they ever fully switch off and how their clients react to them taking off the holidays. Plus there's also the pub lunch quiz and you'll hear the very best messages we received.

New Zealand is filled to the brim with beautiful food and delicious ingredients, and Thursday night saw some of our top producers celebrated at the Outstanding Food Producer Awards. Nici Wickes decided to focus in on a couple of the winners — Conscious Valley Lamb and Akaroa Salmon— and offer up a few simple cooking techniques for each. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Quince paste, or membrillo, is a sweet, thick fruit preserve made from quinces, sugar and lemon juice. Popular in Spain and Portugal, it has a firm, jelly-like texture and a deep amber colour. Traditionally served with cheese, especially Manchego, its floral aroma and tart-sweet flavour creates a perfect pairing. Make one sandwich tin of paste Ingredients 6 medium-sized quince 1 ¼ cup (or ¾ of the weight of your cooked & pureed quince) Juice of 2-3 lemons Method Peel and quarter the quinces. Place in a large baking dish, half cover with water, cover with foil and bake at 180 C for 2 hours or until very soft. Drain the liquid (this can be kept to flavour soda water etc). When fruit is cool enough to handle, remove the core with a spoon. Puree the fruit in a food processor or blender. Weigh this, then spoon into a saucepan with ¾ the amount of sugar. For example, I had 1.5kg puree so added about 1.1kg sugar. Squeeze in lemon juice (about one lemon per cup of cooked quince). Bring to a simmer and cook for about 45 minutes to one hour, or until it reduces to a thick paste. Stir it as often as you pass the stove and watch it carefully once it begins to darken as it will want to ‘catch' on the bottom of the pot. The quince paste is done when it is a darker red-brown and a wooden spoon drawn through the mix leaves a distinct trail that takes several seconds to close up. Pour the paste into a baking paper-lined tin, smoothing the surface into an even layer. Allow to set and cool to room temperature. Refrigerate quince paste, uncovered, until cold, then cut paste into squares, using a hot knife. Store covered. Serve with cheese. LISTEN ABOVE See omnystudio.com/listener for privacy information.

I love salmon for an un complicated dinner that somehow always feel special and it makes an easy dinner for one. I find baking salmon too rich for me so I suggest grilling it instead which gets rid of some of the oil and the caramelisation is gorgeous. Serves one 150g salmon fillet, skin on a splash of soy sauce 1 teaspoon freshly grated ginger ½ tsp brown sugar vegetable suggestions: leafy greens, grated carrot, pickles ½–1 cup cooked brown rice toasted sesame seeds lemon wedge to serve Preheat the grill of an oven to high. Place the salmon fillet on a foil-lined tray. Mix soy, ginger and sugar together and brush over the salmon. Grill until browned but still moist and tender. Remove skin and grill this to crispy. Arrange the salmon, vegetables and rice in a shallow bowl. Sprinkle over sesame seeds and squeeze over lemon juice and serve with crisped skin.See omnystudio.com/listener for privacy information.

These little fritters are just the thing to make before corn disappears for another year and cherry tomatoes are still around for a bit longer too. Sometimes called hush puppies, they're puffier than usual fritters, crispy and soft. Watch that the corn in them doesn't leap out and bite you! Make 6-8 Ingredients 1 large egg 3 tablespoons plain flour ½ teaspoon baking powder ½ teaspoon salt and pinch pepper 1 cup corn kernels 100g cherry tomatoes, halved or quartered 1 tsp cumin seeds Small handful fresh coriander, chopped Splash of iced water as needed Cooking oil for shallow frying 3 tablespoons sour cream to serve Pinch chilli powder to serve Lime wedges to serve Method In a bowl whisk together the egg, flour, baking powder and salt and pepper. Stir in the corn, tomatoes, cumin and coriander until combined to a thick, chunky batter. Add a little iced water if it seems too stiff. Heat enough oil in a small pan or saucepan to be able to shallow fry tablespoonfuls of the batter until golden brown. Cook in batches. Mix chilli with sour cream and serve with fritters. Variations Replace cumin with grated lemongrass. Add 2 rashers of chopped bacon or ham. Replace cumin with chopped basil or oregano and shower with grated parmesan to serve. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Feijoas are in season! Soon we'll be drowning in them, but for now they're still a novelty and worthy of turning into something super special like these gorgeous little tarts. Makes 12 Ingredients 2-3 sheets store-bought sweet short crust pastry ¼ cup brown sugar ½ cup milk ½ cup sweetened condensed milk 1 ½ teaspoon vanilla extract 60g melted butter 2 ½ cups desiccated coconut 2 tablespoons plain flour 1 teaspoon baking powder 12 slices of feijoa Method Preheat oven to 170 fan bake. Lightly dust the work surface with flour and roll out the chilled pastry to a bit thinner than it comes. Using a cookie cutter, cut pastry into circles to line the holes of a 12-hole muffin tin. In a bowl, whisk sugar, condensed milk, vanilla extract, melted butter and milk until smooth. Stir in coconut, flour and baking powder. Spoon filling into the pastry. Top each with a slice of feijoa. Bake in a preheated oven for 25-30 minutes or until they turn golden brown and fully cooked. Remove from the oven and allow to cool for about 10 minutes before removing from the muffin tin to cool completely. Eat up! Or store in an airtight containing once cooled. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Preserving Time! Pear Chutney is just divine and we can have a general chat about preserving, noting that this is the season for making sauces, chutneys and jams, as well as bottling and freezing fruit and veges too. Pear & Sultana Chutney This is a great all round chutney that is just as perfect with cheese and crackers as it is on roasted meats or vegetables. Pear & Sultana Chutney This is a great all round chutney that is just as perfect with cheese and crackers as it is on roasted meats or vegetables. Ingredients: 1 large onion, chopped finely 1kg chopped pears, not too ripe 2 apples, chopped 250g brown sugar 200g sultanas, feel free to go half n half currants/sultanas 300mls apple cider vinegar 1 tsp fennel seeds 1 tsp all spice 1 tspsalt ½ tsp freshly ground black pepper Method: Slowly bring all of the ingredients to a boil in a saucepan. Reduce the heat and let it happily simmer away for 1-1.5 hours until the onions and pears are truly softened. Mash or beat with an egg beater until it's a little pulpy. Heat 4-5 medium jars in a 150 C oven for 10 minutes to sterilise. Pour boiling water over the lids to sterilise. Spoon the hot chutney into the hot jars. Run a knife around the inside of each filled jar to tease any air bubbles out. Wipe the rims clean and place the lids on tightly. Wipe the jars clean and cool before storing in a cupboard for 3 weeks minimum. This chutney will keep for at least 12 months. LISTEN ABOVE.See omnystudio.com/listener for privacy information.

This tart is so very buttery and rich yet somehow summery and fresh too! It's the perfect tart to take to a picnic, and if you pack a jar of whipped cream on iceyou'll achieve true picnic hero status. Makes 25cm tart Ingredients: 2 sheets sweet short pastry, or make your own (see below) 200g butter, softened 150g caster sugar 3 medium eggs 200g ground almonds 4 tablespoons plain flour 4 fresh peaches, peeled and quartered 150g fresh blueberries 1 tablespoon liquid honey or maple syrup Instructions: Heat oven to 200 C and place a metal tray in to heat up. Line a 25cm loose bottom tart tin with the pastry. Sweet short pastry is very forgiving so just patch it up as you need to to get full coverage. Prick all over with a fork and chill in the freezer while you make the frangipane filling. To make the filling, cream the butter and sugar until light and creamy. Add in the eggs, beating well between each addition. Stir in the ground almonds and flour and mix until just combined. Spoon the frangipane into the chilled pastry, spreading it evenly. Top with the peaches and blueberries. Place tart on preheated tray and bake for 35 minutes or until filling is set and tart is golden brown. Cool. Brush top with warmed honey or maple syrup before packing up to take to the picnic. Serve slices with whipped cream. Shortcrust pastry 200g plain flour Pinch salt 100g butter 1 egg yolk 2-3 tablespoons ice cold water Blitz the flour, salt and butter in a food processor until it resembles bread crumbs. Drizzle in egg yolk and some of the iced water and continue to pulse and drip in remaining water until it comes together. Turn out on a bench and bring it together to form a disc. Refrigerate for 30 minutes before using to line a tart tin.See omnystudio.com/listener for privacy information.

This morning on the show, Anna makes a strange valentines confession in the social ammo, the team play a game of Beat the Intro and Dave meets the final auditionee to be the frontman of the Band of Mum and Dad with Wickes

Let's face it, NZ grows great lamb! So on this day, National Lamb Day, we're celebrating with a delicious lamb dish that relies on the fruitiness of a quince and spicey harissa marinade. Serves 4-6 Ingredients 1-1.5kg Butterflied leg of lamb, or use steaks, loin chops, or even shoulder chops Marinade 1 red onion, finely diced 4 cloves garlic, crushed or grated 2 tbsps. vinegar 1 large tablespoon store-bought harissa 1 tablespoon quince paste (can use apricot jam) 2 tablespoons olive oil 1 tsp salt Method Mix all the marinade ingredients together and spread over the lamb. Leave overnight if you can, but a few hours will do the trick too. Heat a BBQ hot plate to medium and cook the lamb, basting with excess marinade as it cooks. Turn as needed and let little bits char a bit. Serve with salad and a scatter of coriander or parsley. LISTEN ABOVE See omnystudio.com/listener for privacy information.

This morning on the show, Dave was asking about the quirks of your hometown and learned of the "Jam Butty Boy".... plus, Dave met the fourth auditionee who is hoping to be the front person of the Band of Mum and Dad with Wickes

I love to keep entertaining super casual and that often means building a platter. It's the ultimate in minimal effort creating something that looks like a magical feast. Platters are endlessly customizable, meaning you can work with what you've got and work to YOUR budget. Try these three simple and affordable recipes next time you're serving up a platter of deliciousness. Roasted grapes 1-2 bunches of grapes – any colour Drizzle of quality olive oil 1 tsp thyme or rosemary (optional) Sprinkle of sea salt 1 tsp honey (optional) Brush grapes with olive oil and sprinkle with salt. Whack them on a lined tray and roast them at 180 C for 20-30 minutes. Whilst still hot drizzle over honey if using. Serve with crackers and blue cheese. Cheat's Smoked Salmon & Chive Dip 150g cream cheese 95g tinned salmon, use the smoked one 2 tbsps. finely chopped chives + extra Decent squeeze of lemon juice Salt & pepper to taste Blend all ingredients in a food processor. Sprinkle with extra chopped chives and serve with cheesesticks for dipping. Baked brie 1 whole brie or camembert cheese Few sprigs fresh rosemary, thyme and/or oregano 2 tablespoons white wine or sparkling wine Grind of black pepper 2-3 thick slices good quality bread, cut into batons 2 tablespoons olive oil ¼ teaspoon sea salt 2 tablespoons finely chopped parsley Wedges of lemon Turn oven to 180 C. Place the cheese round on a sheet of baking paper big enough to wrap the cheese and then into a large ramekin or other ovenproof dish that holds it snugly. With the tip of a sharp knife make 3-4 cuts across the top of the cheese. Insert herbs into these. Splash over wine and grind pepper. Wrap up tying or twisting the paper to enclose. Bake for 15 minutes or until soft all the way through. LISTEN ABOVE See omnystudio.com/listener for privacy information.

When NZ green beans are in season, I love to make this salad to have on standby to have with everything! It's divine and whilst canned beans work just fine, if you go the extra mile and cook your beans from scratch you won't be sorry. Makes 5-6 cups Ingredients Salad 2 cups sliced green beans 3 cups soaked and cooked beans (or use canned) ½ red onion, sliced very thinly  1 cup diced red, green or yellow capsicum  ½ cup diced cucumber, skin on ½ teaspoon sea salt ¼ teaspoon ground black pepper  Dressing ¾ cup sugar — any will do, I use white! 1 cup apple cider vinegar ¼ cup olive oil Method Lightly cook the green beans by pouring boiling water over them and leaving them to sit. Simmer the dressing ingredients together until the sugar has dissolved then set aside to cool. Toss all the salad ingredients in a big bowl or container, pour over dressing and chill until ready to eat. It will last for at least a week in the fridge, and you can keep adding to it as vegetables come to hand or out of the garden! Nici's Note You can use canned beans, if you wish, though they tend to be mushier than I like — but they are irresistibly convenient!  LISTEN ABOVE See omnystudio.com/listener for privacy information.

Let's talk about the wickedly good plums that are all about at the moment. People with plum trees will be harvesting them by the bucket load and creating all manner of deliciousness. This tart is just divine and works with pretty much any variety of plum. It's not too sweet so I find that people who claim not to have a sweet tooth love it! Serves 6-8 Ingredients Base & topping 1 ½ cups plain flour 100g ground almonds 2 heaped tbsps. raw sugar 1 tsp baking powder 75g butter, chilled 1 medium egg Filling 400g ricotta 2 tbsps. sugar 75mls sweet dessert wine Zest of a lemon 6-8 plums Method Heat oven to 180 C. Grease a 26cm ceramic pie dish. In a food processor blitz flour, almonds, raw sugar and baking powder to mix. Add butter and process until you have fine crumbs. Add egg and pulse until coarse crumbs form, that will hold together when pinched. Press a little more than half this mixture into the base and up the sides of prepared dish. Chill. Whisk or beat filling ingredients, except plums, until you have a mostly smooth cream – I don't mind a few lumps of ricotta. Pour mixture into chilled crust. Slice plums into 6 slices and place these on top of filling. Cover with remaining crumb mixture and bake for 40-45 minutes until set. Cool. Serve at room temperature or chilled. Nici's note: This tart keeps well for a few days in the fridge, and it even improves with time. LISTEN ABOVESee omnystudio.com/listener for privacy information.

The first courgettes from the garden are cause for a celebration. Not so the marrows that sneak up on you later in the season when you are heartily sick of grilled courgette and the neighbours are getting tired of you offering them as gifts! Here's some surprising and delicious ways you can use them. Creamy salad or steak sauce Makes about ¾ cup Ingredients 1 cup chopped raw courgette ¼ cup olive oil (or use iced water) Handful of basil leaves or parsley or other herb you like Decent squeeze of lemon juice or some other acid like vinegar Salt & pepper Parmesan cheese (optional) Method Blend it all together to a creamy, light green sauce and pour over salads or bbq meats. Store in the fridge for up to a week. Fresh fruit ice cream Freeze chopped courgette and use equal portions of it with a frozen fruit (berries or mango are good) to blend to a smooth gelato-like ice-cream. Feel free to add some sugar or other flavourings and/or some liquid (not too much!) like coconut milk or cream / cream / water to help the blender out. Best eaten straight away and from a cone. Smoothies A lot of people load up smoothies with banana from the creaminess, but frozen courgette does the same without the sugar. Magic! Somebody also told me that you can make jam with them but I've yet to test this theory :) LISTEN ABOVE See omnystudio.com/listener for privacy information.

This sticky cake is studded with tangy feijoas and has a chewy caramelised coconut topping added halfway through cooking and it's just gorgeous. Makes a 23cm cake. Ingredients 1 cup pitted dates 1 cup boiling water 1 teaspoon baking soda 130g butter ½ cup white sugar ½ cup brown sugar 1 large egg 1 ¼ cups plain flour 1 teaspoon baking powder Pinch salt ½ cup dessicated coconut 1 cup peeled and diced feijoa Coconut topping: 1 cup shredded coconut 1/3 cup brown sugar 1/3 cup milk 50g butter Method: 1. Preheat the oven to 170 C. Grease and line a 23cm round baking tin. 2. Cover dates in boiling water and leave to soak for 5 minutes then add baking soda and blend to a chunky paste in a food processor. 3. Cream the butter and both sugars until pale and creamy then beat in the egg and beat for one minute more. Add the date paste to the creamed mixture and stir until combined. Sift in flour, baking powder and salt. Fold in coconut and feijoa chunks until combined. Scrape into baking tin, gently smooth the top and bake for 30 minutes. While it cooks make the coconut topping by combining all ingredients in a small pot over a low heat until melted together. 4. At 30 minute mark, gently spoon the coconut topping over the cake, in an even layer. Continue to cook for a further 25-35 minutes until topping is golden brown and a skewer inserted comes out clean. Run a knife around the edge of the cake to loosen the topping from the tin and leave for one hour before gently turning out and cooling fully. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Christmas Trifle Cake Peach, raspberry & blueberry trifle cake There is nothing more satisfying to me than a chilled, cooling trifle on Christmas day. Made into a beautiful cake this one is an absolute showstopper yet because it's made a day ahead and is truly easy to assemble it's completely hassle-free! Serves 10-12 2 store-bought trifle sponges 75mls sherry 600mls thick custard - make your own or store-bought is fine, just make sure it's thick 2 cups sliced peaches (tinned will do if fresh ripe ones are not to be found) 1 punnet each raspberries and blueberries 300mls cream, whipped ¼ cup slivered almonds Icing sugar for dusting Line a 20cm springform cake tin with baking paper, extending the height of the sides using a baking paper collar. Cut one of the sponges through the middle so you have one thick and two thinner sponge cakes. Cut them to fit the shape of your tin. Place the thick sponge into the base of the cake tin. Drizzle with 1/3 of the sherry then spoon over a larger of custard. Top this with peach slices arranged continuously around the edge and scattered in the centre. Scatter over 1/3 of the raspberries. I squish them a bit as I like the look of them bleeding into the custard filling. Add a second layer of sponge and repeat; sherry, custard, fruit. Top will a final layer of sherry-soaked sponge. Press it down semi-firmly, cover (I use a dinner plate over the tin) and chill overnight. Just before serving, spoon over clouds of fresh-whipped cream, blueberries (some cut, some left whole) and the remaining raspberries. Scatter over almonds and dust with icing. Use a sharp knife to cut into wedges to serve! Nici's note: Replace the sherry with orange juice to cater for children if you like (or just deem it out of bounds for them!) and you can use any fruit you like really as long as it's well-ripe for maximum flavour and ease of cutting. LISTEN ABOVE. See omnystudio.com/listener for privacy information.

I'm still stuck on turkey for Christmas! I never think we'll include it in the menu but in the end it just screams ‘festive season', and I can't resist. How to keep the darn thing from drying out? Stuff stuff under the skin of the breast – herb butter, chopped spinach, sausage, bacon. Consider using a large oven bag to cook it in. Rest the cooked bird on its breast so that the juices all run into the white meat. Brining can work too, but who has the time or fridge space to do it! Stuffing: Breadcrumbs as a base with herbs, onions etc – make sure you soak the crumbs in milk. Sausage or ground meat Rice & mushrooms Chorizo and corn bread Consider a punch of sweetness like currants, apples or cranberries. Gravy: The roasting dish scrapings are your best friend, so always add in some halved onions and oil at the start of the cooking. Once cooked, remove the turkey and set aside to rest. Sprinkle ¼ cup plain flour into the roasting dish, mix to a paste with the fat and pan scrapings. Add a splash of wine or bubbles and simmer for 1 minute then add in stock, vege water or plain water and seasoning and whisk or stir for 5-6 minutes until you have a dark, lump free gravy. Leftovers: Make a pie. Fry turkey meat and leftover veges in a pan, drizzle in some pomegranate molasses and once a little crispy scatter over some lettuce or baby spinach leaves for a fab salad. Serve lettuce, warmed turkey and gravy in soft white rolls. LISTEN ABOVE See omnystudio.com/listener for privacy information.

The magic of ice cream in a cone is never lost on me and with this vegan version you can keep everyone happy this summer. The mangoes are perfect right now – pricewise and ripeness. Get them while you can and make this creamy ‘ice cream'. Ingredients: 1 cup chopped & frozen mango 1 large banana, chopped and frozen 2 tbsps. coconut cream or milk Coconut to serve Passionfruit syrup to serve Method: You do need a blender to make this recipe, though a food processor may do the trick too. Place your ingredients into the blender and pulse until it is smooth and creamy (it's the banana that gives it this gorgeous texture), then either serve immediately or freeze in containers. It will freeze to quite hard so give it 30 minutes to soften for optimal scooping. Scoop into cones and garnish with whatever you fancy, but I love the tropical flavours of mango, coconut and passionfruit but go wild with whatever you like – popcorn, sprinkles, crushed crunchie bars, freeze-dried fruit… Nici's note: By keeping a stash of chopped, frozen fruit in a container in the freezer you're only ever 10 minutes and a blender away from ice cream! LISTEN ABOVE See omnystudio.com/listener for privacy information.

This recipe is just so divine and though it sounds complicated it really is very simple. My mum would cook this for our family dinners, to satisfy the vegetarians in the family. Serves 6-8 Ingredients 3 - 4 very large onions 450 g fresh washed spinach or silverbeet 275 g ricotta 2 eggs 50g Parmesan cheese, grated a good pinch of thyme or oregano salt and pepper   Sauce 250ml cream 450g tin of tomatoes cayenne pepper and salt   Method Preheat the oven to 180 C and butter a large oven proof dish. Cut the onions (with the skin still on) from top to bottom only half way though, through to the heart. Put them into a large pot of boiling water and simmer for 20 - 25 minutes. They will have opened up a little. Remove from the pot and let cool. Now parboil the trimmed spinach or silverbeet until wilted then strain and squeeze all the water from it. Chop. Mash the ricotta, eggs, cheese and seasoning then add the chopped greens and set aside. Now the fun part....stuffing the onions: Remove the skin off the onions and separate the layers of onions - you should get 6-7 layers from each onion, place them on a tea towel to drain. The hearts of the onions can be chopped finely and added to the stuffing. Place a spoonful of stuffing (don't overstuff) on each onion section and roll up and place seam side down in your oven dish so that they all fit snugly. Now puree the tomatoes and whisk together with the cream and seasonings and spoon over the onions to coat them. Bake for 45 minutes and spoon over more of the sauce if they look as though they are drying a little. Lovely served with a salad. LISTEN ABOVESee omnystudio.com/listener for privacy information.

I've found a whole new way to make pizza – on the BBQ! All you need is one of those hooded BBQ's and a loaf of Turkish pide, ciabatta, or another flatbread, and you're away. Fungi pizza bread Ingredients 1 large loaf store-bought ciabatta, focaccia, Turkish pide, or similar  ½ cup crème fraiche ½ cup grated cheese - I used parmesan 2 cups sliced mushrooms Sprigs of rosemary or thyme Drizzle of olive oil  50g blue cheese, crumbled Fresh herbs to serve - I used parsley Method Heat BBQ or oven to 200 C.  Use a serrated knife to remove the top crust off your bread.  In a bowl mix the crème fraiche and half the grated cheese and spread over the cut side of the bread. Scatter over remaining grated cheese, mushrooms and herbs. Season with salt and pepper. Finish with a decent drizzle of oil and bake on the top rack of the BBQ (or upper level in the oven) for 10-15 minutes until bubbling and golden. Add the crumbled blue cheese as soon as it comes off the heat and scatter with parsley. Slice, eat and enjoy!   Other toppings in place of the mushrooms: Prawns, dill, chilli sauce & squeeze of lemon Grapes, honey and flaked almonds Chopped bacon or ham & pineapple Pork & fennel sausage pieces & olives LISTEN ABOVE See omnystudio.com/listener for privacy information.

We present Frankenstein! The 1992 TV Movie version starring Patrick Bergin as Dr. Victor Frankenstein! Yes...the Patrick Bergin from Sleeping With the Enemy starring Julia Roberts! He was also in Patriot Games with Harrison Ford! The Monster in this version of Mary Shelly's novel is played by none other than Randy Quaid! Yep...Randy Quaid who played Cousin Eddie in the National Lampoon Vacation Films! Randy holds his own here as the Monster. He is no Boris Karloff or Christopher Lee, but he does a better job than Robert De Niro! David Wickes wrote and directed this TV movie. Wickes also brought us a Jekyll and Hyde TV movie and a Jack the Ripper mini-series starring Michal Caine! Is this the closet screen version of Shelly's novel? No, but it is better than Kenneth Branagh's version! Join us for Frankenstein the 1992 TV movie version! Plot: Dr. Victor von Frankenstein (Patrick Bergin) creates his creature (Randy Quaid), who escapes into the countryside to find that humanity has only pain and sorrow for him. However, a psychic link between created and creator draws the two ever nearer until their paths must inevitably cross again.

It's a good idea with a long weekend to make a big batch of some staples that can be eaten for lunch or dinner, dressed up of down. This rice salad is the perfect example; serve it with smoked salmon or a steak or teriyaki chicken or just on its own. Makes about 6 cups Ingredients 4 cups cooked brown rice or sushi rice 1 cup shelled edamame beans (avail in frozen section of supermarket) ½-1 telegraph cucumber, sliced thinly 3-4 radish, sliced thinly 1 cup pickled mushrooms – see below Options to add – tuna, hot smoked salmon, shredded carrot ¼ cup store-bought roasted sesame dressing Squeeze of lemon juice Black sesame seeds to serve Method Toss all of the ingredients together (hold some radish and the sesame seeds back, to garnish), tumble onto a serving plate and drizzle over sesame dressing, some of the mushroom pickling juices and the lemon juice. Scatter over remaining radish and sesame seeds to serve. Pickled mushrooms Makes one jar Ingredients 200g brown button mushrooms, thinly sliced 1 tbsp finely diced onion 1 tsp grated ginger 1 tsp brown sugar 75mls rice wine vinegar 1 tbsp soy sauce Boiling water Method Cram sliced mushrooms, onion, ginger and sugar into a jar. Pour over rice wine vinegar, soy sauce and then boiling water to cover. Leave for 2 hours or overnight. Seal and keep in fridge until ready to use. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Send us a Text Message.Discover the inspiring journey of Jordyn Wickes, a senior forward at Michigan State University, as she shares her incredible soccer story from childhood to collegiate success. Ever wondered how a multi-sport athlete can excel in soccer? Jordyn breaks it down, discussing her early start in the sport, the transitions she faced, and the pivotal moments that paved her way to Michigan State, despite the challenges brought on by COVID-19. Her reflections on arguing with coaches over positions and eventually finding her place on the field offer a raw and genuine look at the ups and downs of an athletic career.Curious about what it takes to navigate college soccer recruiting? Join us as we explore the intricate process with Jordyn, highlighting the importance of choosing a university that offers a well-rounded experience. The conversation dives into the demanding nature of collegiate soccer life, from rigorous training schedules to the significant lifestyle shifts. We emphasize the benefits of being a multi-sport athlete and share valuable lessons learned from Jordan's siblings, who have each carved out their unique athletic and academic paths.Finally, we touch on broader themes within the soccer community, such as mental health, the role of soccer agents, and the exciting prospects within the sports industry. Jordan provides advice for aspiring youth soccer players and reflects on her dilemma of pursuing professional soccer while balancing a mechanical engineering degree. Don't miss this heartfelt episode filled with personal anecdotes, practical advice, and a peek into our own podcasting journey, including the dynamic friendship between your hosts and our mission to spotlight diverse pathways to success in soccer.Listen to the BIG LIFE here and follow Jordyn on Instagram HereLeave me a voice message on SpeakPipe! You could be featured on an episode!https://www.speakpipe.com/KickItWithKatieFollow me on Instagram @kick_it_with_katie_podcastContact me at kickitwithkatiepod@gmail.comWant to be a guest? Link here

It's Cool Badge Day, and Anna and Glenn did the honours this morning. ALSO, Matt brought more relatable content to The Social Ammo. AND, Dave and the team heard from another listener hoping to win themselves a brand new Wickes kitchen.

Author, broadcaster, recipe developer and food editor Nici Wickes invites us back into her Quiet Kitchen for the second in her cookbook series.

Part two of Natalie Clifford Barney week covers her life as a wealthy adult. She moved to France permanently, and established the salon which ran for 50 years and has become one of her most well-known efforts. Research: Barney, Natalie Clifford. “POEMS & POÈMES: autres alliances.” Paris and New York. 1920. https://www.gutenberg.org/files/49942/49942-h/49942-h.htm Conliffe, Ciaran. “Natalie Clifford Barney, Queen Of The Paris Lesbians.” HeadStuff. 9/25/2017. https://headstuff.org/culture/history/natalie-clifford-barney-queen-of-the-paris-lesbians/ Craddock, James. “Barney, Natalie.” Encyclopedia of World Biography (Vol. 33. 2nd ed.). 2013. Engelking, Tama Lea. “The Literary Friendships of Natalie Clifford Barney: The Case of Lucie Delarue-Mardrus.” Women in French Studies, Volume 7, 1999, pp. 100-116. https://doi.org/10.1353/wfs.1999.0007 “Natalie Clifford Barney.” Encyclopedia of World Biography Online. 2023. Goodman, Lanie. “Wealthy, Scandalous and Powerful.” France Today. February/March 2020. O'Neil, Shannon Leigh. “A Steamy Novel From ‘the Amazon.'” The Gay & Lesbian Review. March-April 2017. Rapazzini, Francesco. “Elisabeth de Gramont, Natalie Barney's ‘Eternal Mate.'” South Central Review , Fall, 2005, Vol. 22, No. 3, Natalie Barney and Her Circle (Fall, 2005). https://www.jstor.org/stable/40039992 Ray, Chelsea. “Natalie Barney (1876-1972): Writer, salon hostess, and eternal friend. Interview with Jean Chalon.” Women in French Studies, Volume 30, 2022, pp. 154-169. https://doi.org/10.1353/wfs.2022.0012 Robertson, Kieran. “Amazon, Empress, and Friend: The Life of Natalie Clifford Barney.” Ohio History Connection. https://www.ohiohistory.org/amazon-empress-and-friend-the-life-of-natalie-clifford-barney/ Rodriguez, Suzanne. “Wild Heart: Natalie Clifford Barney and the Decadence of Literary Paris.” Harper Collins. 2003. Washington Post. “This Was Love Indeed!” 5/7/1911. https://www.newspapers.com/image/19409771/ Wickes, George. “A Natalie Barney Garland.” The Paris Review. Issue 61, Spring 1975. https://www.theparisreview.org/letters-essays/3870/a-natalie-barney-garland-george-wickes See omnystudio.com/listener for privacy information.

Natalie Clifford Barney was an incredibly privileged woman who hobnobbed with many notable intellectual and artistic figures in history. Part one covers her upbringing, her young adult life in Paris, and her massive inheritance. Research: Barney, Natalie Clifford. “POEMS & POÈMES: autres alliances.” Paris and New York. 1920. https://www.gutenberg.org/files/49942/49942-h/49942-h.htm Conliffe, Ciaran. “Natalie Clifford Barney, Queen Of The Paris Lesbians.” HeadStuff. 9/25/2017. https://headstuff.org/culture/history/natalie-clifford-barney-queen-of-the-paris-lesbians/ Craddock, James. “Barney, Natalie.” Encyclopedia of World Biography (Vol. 33. 2nd ed.). 2013. Engelking, Tama Lea. “The Literary Friendships of Natalie Clifford Barney: The Case of Lucie Delarue-Mardrus.” Women in French Studies, Volume 7, 1999, pp. 100-116. https://doi.org/10.1353/wfs.1999.0007 “Natalie Clifford Barney.” Encyclopedia of World Biography Online. 2023. Goodman, Lanie. “Wealthy, Scandalous and Powerful.” France Today. February/March 2020. O'Neil, Shannon Leigh. “A Steamy Novel From ‘the Amazon.'” The Gay & Lesbian Review. March-April 2017. Rapazzini, Francesco. “Elisabeth de Gramont, Natalie Barney's ‘Eternal Mate.'” South Central Review , Fall, 2005, Vol. 22, No. 3, Natalie Barney and Her Circle (Fall, 2005). https://www.jstor.org/stable/40039992 Ray, Chelsea. “Natalie Barney (1876-1972): Writer, salon hostess, and eternal friend. Interview with Jean Chalon.” Women in French Studies, Volume 30, 2022, pp. 154-169. https://doi.org/10.1353/wfs.2022.0012 Robertson, Kieran. “Amazon, Empress, and Friend: The Life of Natalie Clifford Barney.” Ohio History Connection. https://www.ohiohistory.org/amazon-empress-and-friend-the-life-of-natalie-clifford-barney/ Rodriguez, Suzanne. “Wild Heart: Natalie Clifford Barney and the Decadence of Literary Paris.” Harper Collins. 2003. Washington Post. “This Was Love Indeed!” 5/7/1911. https://www.newspapers.com/image/19409771/ Wickes, George. “A Natalie Barney Garland.” The Paris Review. Issue 61, Spring 1975. https://www.theparisreview.org/letters-essays/3870/a-natalie-barney-garland-george-wickes See omnystudio.com/listener for privacy information.

On today's episode, lawmakers are writing bills to eliminate ‘crack bears' and everyone's faking health stuff. This and much much more!... (00:00:00) - Teasers! (00:03:02) Living in the news, and staying busy while repping booze