Podcasts about Zucchini

In this week's episode, we spotlight the critically endangered White Faced Black Spanish Chicken. In our main topic we take a look back at 6 years of podcasting about poultry. We also share our recipe for delicious Zucchini Spice Bars and provide some retail therapy with zucchini seeds.Pre-order our book! The Chicken Ladies' Guide to Life with ChickensSponsored by Nutrena Naturewise Feeds.Grubbly Farms - click here for our affiliate link.https://www.anrdoezrs.net/click-100963304-15546963Omlet Coops- Use Our Affiliate Link and COFFEE10 code for 10% off!https://tidd.ly/3Uwt8BfBreed Spotlight is sponsored by Murray McMurray Hatcheryhttps://www.mcmurrayhatchery.com/Metzer Farms Waterfowlhttps://www.metzerfarms.com/Eaton Pet and Pasture - Use code COFFEE for a discount on first-time purchases.Nestera UShttps://nestera.us/cwtclUse our affiliate link above for 5% off your purchaseZucchini Spice Bars - https://coffeewiththechickenladies.com/farm-fresh-egg-recipes/zucchini-spice-bars/CWTCL Websitehttps://coffeewiththechickenladies.com/CWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesAs Amazon Influencers, we may receive a small commission from the sale of some items at no additional cost to consumers.CWTCL Amazon Recommendationshttps://www.amazon.com/shop/coffeewiththechickenladiesSupport the show

Happy feast of St. Bernard of Clairvaux! On today’s show, Matt Swaim and Anna Mitchell welcome Kris McGregor to share wisdom from St. Bernard that shows up in the Office of Readings. Other guests include Gary Michuta with more Messianic prophecies, pastoral counselor Kevin Prendergast, and Rita Heikenfeld with Bible Foods. Plus news, weather, sports, and more… ***** The Memorare of St. Bernard of Clairvaux Remember, O most gracious Virgin Mary,that never was it knownthat any one who fled to thy protection,implored thy help,and sought thy intercession,was left unaided. Inspired with this confidence,I fly unto thee,O Virgin of virgins, my Mother,to thee I come,before thee I stand sinful and sorrowful. O Mother of the Word Incarnate!despise not my petitions,but, in thy mercy, hear and answer me. Amen. ***** RECIPES FROM RITA: ZUCCHINI BREAD Double chocolate zucchini bread/cake Ingredients:1 -1/2 cups shredded zucchini1 cup all purpose flour – I use King Arthur unbleached1/2 cup unsweetened cocoa powder, sifted1 teaspoon baking soda1/4 teaspoon baking powder1/4 teaspoon salt1/2 to 3/4 teaspoon cinnamon1/4 teaspoon allspice1/2 cup canola oil1/2 cup sugar1/2 cup light brown sugar2 large eggs1 teaspoon vanilla3/4 cup semi- sweet chocolate chips Instructions:Preheat oven to 350. Spray 9 x 5 loaf pan. Set aside shredded zucchini. Whisk together flour, cocoa, baking soda, baking powder, salt, cinnamon, and allspice. Set aside. Beat oil, sugars, eggs, and vanilla until well blended and fold in zucchini. Add flour mixture, mixing just until combined. Fold in chips. Bake until toothpick inserted in center comes out clean, about 55 to 65 minutes. Place on wire rack to cool 10 minutes, then remove and finish cooling. Large Batch moist and marvelous zucchini bread with Chai essence Ingredients:3 cups grated unpeeled zucchini (squeeze moisture out before measuring and pack zucchini firmly into measuring cups)3 cups sugar1-1/2 cups vegetable oil – I used canola4 large eggs2 teaspoons vanilla3-1/4 cups all purpose flour1 teaspoon cinnamon2-3 teaspoons dry Chai tea blend – 2 will give a mild taste; 3 a more robust taste2 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon salt1-1/4 cups chopped nuts – optional – I used toasted pecans InstructionsPreheat oven to 350.Spray 2 large loaf or 3 regular loaf pans.Mix zucchini, sugar, oil, eggs and vanilla. Beat on medium speed 2 minutes.Combine flour, cinnamon, Chai blend, baking powder, baking soda, salt and nuts together. Add to zucchini mixture and blend well.Pour into prepared pans. Bake on middle rack 45 minutes to one hour or until done. A toothpick inserted deep into center will come out clean. My 2 large loaf pans took 55 minutes to bake. Tips:Ball bat sized zucchini works great If you grow zucchini, you know it can go from slender to ball bat size seemingly overnight. Overgrown zucchini has good flavor and shreds up just fine. Can you peel zucchini? I don’t, but Cheryl Bullis, a professional baker from Clermont County, does peel her zucchini before measuring. Squeeze hard to get moisture out. Zucchini is notorious for a high moisture content which can make batter too runny. Add nuts to dry ingredients; This insures that the nuts stay suspended throughout the bread and prevents them from sinking to the bottom of the loaf. ***** Full list of guestsSupport the show: https://www.sacredheartradio.com/donate-now/See omnystudio.com/listener for privacy information.

Got more zucchini than you know what to do with? Rita Heikenfeld of About Eating joins the Son Rise Morning Show with delicious ways to put that summer harvest to work. From double chocolate zucchini bread to cakes, cupcakes, and freezer-friendly treats, Rita shares practical tips for using up those baseball-bat-sized zucchinis—including how to squeeze out excess moisture and keep your baked goods tender and delicious. And, of course, she reminds us that the best way to handle an overabundance of zucchini may be to share it with a neighbor who didn't plant any!Support the show: https://www.sacredheartradio.com/donate-now/See omnystudio.com/listener for privacy information.

Statt Schinken landen kräftig angeröstete Zucchini auf dem Brot, dazu würziger Käse und ein Spiegelei mit flüssigem Eigelb. Genussforscher und Physiker Thomas Vilgis erklärt, warum Röstaromen und Rauchsalz unser Geschmacksempfinden so zuverlässig triggern – und warum ein Klassiker manchmal eine neue Interpretation verdient hat.

A Chat with Wendi BerginGreg Peterson and Wendi Bergin explore the “harvest mindset” and how to prepare for abundance before the garden starts producing more food than you can eat fresh. They discuss practical ways to preserve tomatoes, including freezing, canning, dehydrating, steam juicing, tomato powder, salsa, sauce, and tomato water. The conversation expands into zucchini preservation, fresh-milled grain, homesteading, preparedness, and the idea that being prepared can bring peace rather than fear. Throughout, Greg and Wendi emphasize experimenting, sharing ideas, and finding joy in growing and preserving local food. Key TopicsHarvest mindset and preparing for garden abundancePreserving large tomato harvestsFreezing tomatoes wholeWater bath canning vs. pressure canningSafe, tested canning practicesTomato sauce, salsa, tomato juice, and tomato waterSteam juicing and tomato powderZucchini preservation, relish, fritters, and zucchini lasagnaFresh-milled grain and home bakingAzure Standard bulk buying clubHomesteading and self-reliancePreparedness as a source of peaceLocal food economies and growing your own foodBasil preservation and pestoKey Questions Answered• What is a “harvest mindset,” and why is it important?A harvest mindset means expecting abundance instead of being overwhelmed by it. If you plant 20 tomato plants, you may get very little—or you may get pounds and pounds of tomatoes. Preparing ahead of time allows you to enjoy that abundance rather than scrambling to figure out what to do with it. • What is the biggest mistake people make when harvest season begins?Not being prepared. Wendi recommends having your preservation equipment, jars, lids, and other supplies ready before the large harvest arrives. • What is a simple way to preserve tomatoes before the harvest gets really large?Wash the tomatoes, place them in bags, and freeze them whole. As the harvest grows, the frozen tomatoes can later be taken out and canned. • Why does tomato canning require added acid?The discussion explains that modern tomato varieties may not be acidic enough for safe water-bath canning without additional acid. Lemon juice is discussed as a way to increase acidity when canning tomatoes. • What is the difference between water-bath and pressure canning?Water-bath canning uses boiling water and is intended for sufficiently acidic foods. Pressure canning reaches temperatures above the boiling point of water and is used for lower-acid foods such as meats and vegetables. • What can you do with tomato water from a steam juicer?Instead of throwing it away, Wendi cans tomato water and uses it in stews, goulash, chili, and for cooking pasta. • What are some ways to use tomato powder?Dehydrated tomatoes can be blended into powder and used to thicken spaghetti sauce, flavor broths, add to roasts, make tomato paste or sauce, create spice blends, and make tomato soup. • How can you preserve a large zucchini harvest?Zucchini can be shredded, have its excess water removed, and frozen. It can also be made into relish or pickles, fritters, bread, and even a lasagna using sliced zucchini instead of pasta. • What is the larger lesson behind food preservation?Preparedness can bring peace and help people live above fear. Whether facing an emergency or simply an overwhelming garden harvest, preparation makes it possible to respond confidently and joyfully. Episode HighlightsThe harvest mindset starts before you have 50 pounds of tomatoes or zucchini.Freeze smaller tomato harvests as they arrive, then process them later when the volume increases.Being prepared means having jars, lids, equipment, and a preservation plan ready ahead of time.Preserve tomatoes simply by canning them as pure tomato sauce and adding herbs and spices later when cooking.Steam juicing can separate tomato juice from the solids, creating useful tomato water and concentrated tomato material.Dehydrated tomatoes can become tomato powder with dozens of potential uses.Zucchini can become relish, pickles, fritters, frozen shreds, or even pasta-free lasagna.Preparedness isn't about fear—it can create peace, self-reliance, and joy in abundance. Calls to Action & ResourcesAzure Standard — azurestandard.comHomesteading Made Simple / Joyfully Prepared Podcast — Search for “Homesteading Made Simple” or “Joyfully Prepared”Homesteading Made Simple on YouTube — Search for “Homesteading Made Simple”Urban Farm Podcast — Listen to the Urban Farm Podcast for more conversations about growing food, local food economies, and self-reliance.Grow your own food — Visit your local farmers market, grow herbs and vegetables, and find ways to participate in your local food economyContent AdvisoryFood preservation safety is discussed, including water-bath and pressure canning. The guests strongly recommend following prescribed, tested canning recipes and established safety guidelines rather than using unverified preservation methods. Visit www.urbanfarm.org/1001 for the show notes on this episode, and access to our full podcast library! Need a little bit of advice or just a feedback on your design for your yard or garden?The Urban Farm Team is offering consults over the phone or zoom. Get the benefits of a personalized garden and yard space analysis without the cost of trip charges.You can chat with Greg or choose one of the senior members of our Urban Farm team to get permaculture based feedback.Click HERE to learn more!*Disclosure: Some of the links in our podcast show notes and blog posts are affiliate links and if you go through them to make a purchase, we will earn a nominal commission at no cost to you. We offer links to items recommended by our podcast guests and guest writers as a service to our audience and these items are not selected because of the commission we receive from your purchases. We know the decision is yours, and whether you decide to buy something is completely up to you.

Greg Peterson says the only place that lack lives is between our ears — and if you've ever stood in your kitchen staring at 50 pounds of tomatoes, you know he's right. We talk about what to do with all of it. Greg hosts The Urban Farm Podcast (he just passed episode 1,000), and this one runs on both our feeds. We get into the harvest mindset, the one mistake that turns abundance into panic, and a long list of ways to put tomatoes, zucchini, and basil up for winter — including a few I'd never tried until this year. If you're new here: I'm Wendi Bergin, and I believe preparedness brings peace. Not fear. Peace. Chapters 00:00 — Welcome, and why we recorded this for both our audiences 01:20 — "The only place lack lives is between our ears" 02:10 — 40 tomato plants, worm composting, and volunteer tomatoes everywhere 03:30 — Seed starting and seed saving: what a grex is and why you'd want one 04:45 — Wendi's confession: she won't eat a fresh tomato 06:15 — The biggest mistake people make when harvest season starts 07:20 — Freeze first, can later — handling the early trickle 08:15 — Jars, lids, and buying in bulk before you're desperate 10:10 — Pint or quart? Wide mouth or regular? 11:30 — Why Wendi stopped canning seasoned sauce and cans it plain 13:40 — Why tomatoes need added lemon juice now 14:10 — Water bath vs. pressure canning, explained simply 16:00 — Tested recipes, rebel canning, and "when in doubt, throw it out" 19:30 — Bone broth and canning elderberry juice 21:10 — Fixing watery salsa, and the steam juicer trick 22:30 — Freezing tomatoes to release the water 23:40 — Don't throw out tomato water: stews, chili, and cooking pasta in it 25:10 — Roasted tomato sauce, skins on 26:00 — The two separate steps of canning: the recipe and the preserving 26:50 — Azure Standard, and what a bulk buying club actually is 29:00 — Freshly milled grain, Sue Becker, and the sourdough question 31:45 — Grain mills: NutriMill, WonderMill, MockMill 34:00 — Tomato powder and everything you can do with it 36:00 — Too much zucchini: relish, pickles, fritters, mock pineapple 39:00 — Zucchini lasagna with no pasta at all 40:20 — Preparedness brings peace 43:20 — Basil: pesto, basil salt, basil sugar 44:30 — Greg's 1,000 episodes and where to find us both A few things worth writing down The number one harvest-season mistake is walking in unprepared. Count your jars and your lids before the tomatoes come in. Today's tomatoes are less acidic than the ones our mothers canned. Added lemon juice is what makes water bath canning safe for them. Water bath handles high-acid foods — fruits, pickles, relishes, jams, acidified tomatoes. Pressure canning is required for meats and vegetables. Canning plain and seasoning later is simpler, safer, and more versatile. The canning process can throw off the flavor of herbs and spices. Follow tested recipes. USDA guidelines, the Ball Blue Book, your canner's manual. When in doubt, throw it out — the jar is worth more than the beans. Links Greg Peterson, The Urban Farm Podcast — https://www.urbanfarm.org Azure Standard — https://www.azurestandard.com Bread Beckers (Sue Becker) — https://amzn.to/4wXJ7cM Ball Blue Book of Preserving - https://amzn.to/4whgqpW USDA Complete Guide to Home Canning — https://nchfp.uga.edu Bill McDorman — seed saving, monthly seed chat on The Urban Farm Podcast Come find me Homesteading Made Simple / Joyfully Prepared — wherever you listen, and now on YouTube.  If this one helped, share it with the friend whose counter is currently buried in zucchini.   Joyfully Prepared Library -https://www.joyfullypreparedlibrary.com Meal Planning Worksheet - https://joyfulprep.kartra.com/page/planning Joyfully Prepared Realtor - https://joyfullyprepared.com/realestate/ Website - https://joyfullyprepared.com Instagram - https://instagram.com/joyfulprepper Facebook - https://www.joyfulprepgroup.com  

Your neighbor just dropped another bag of zucchini on your porch, and somewhere between the stuffed boats and the noodle spirals, you started telling yourself you were finally getting your fiber handled. You've been doing the right things, eating the vegetables, filling the plate. And yet the bloating hasn't budged, the energy crashes are still showing up mid-afternoon, and you can't quite figure out why.Here's the truth almost nobody tells you: most late summer garden vegetables, the zucchini, the cucumber, the tomatoes, are actually pretty low in fiber. This isn't a willpower problem or a "you're not trying hard enough" problem. It's an information problem, and once you know which foods are actually doing the work, everything gets easier.In this episode, I walk through what fiber really does for your body in this season of life, which vegetables are pulling their weight and which ones aren't, and exactly what to add to your plate so your garden overflow finally earns its keep.You'll learn:Why fiber becomes more important, not less, during perimenopause and menopauseThe real fiber counts hiding in your favorite summer vegetables, and why the numbers might surprise youThe difference between soluble, insoluble, and prebiotic fiber, and why your body needs all threeA simple way to pair your zucchini overload with real fiber sources, no recipe overhaul requiredThe top ten highest fiber foods worth building meals aroundNavy beans, cooked, 1 cup: 19gSplit peas, cooked, 1 cup: 16gLentils, cooked, 1 cup: 15.5gBlack beans, cooked, 1 cup: 15gChia seeds, 1 oz (about 2 tablespoons): 10gArtichoke, 1 medium: 10gAvocado, 1 whole: 10gGreen peas, cooked, 1 cup: 9gRaspberries, 1 cup: 8gBrussels sprouts, cooked, 1 cup: 6gThis isn't about eating perfectly. It's about finally understanding what's actually on your plate, so you can stop guessing and start feeling like the effort you're putting in is going somewhere.Shop Legion Supplements: https://legionathletics.rfrl.co/zwo48 - use promo code Inspire to get 10% cash back on each order. Join us in the Inspire Fitness program: Use the link here: https://inspirehw.com/ Follow me on Instagram: https://www.instagram.com/fit.nutritionist?igsh=MTJqZXhjODR2ZzduaA%3D%3D&utm_source=qr Follow me on Facebook: https://www.facebook.com/Casey.Young.RD.CPT?mibextid=LQQJ4d

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#gardening  #podcast #gardentalk #vegetablegarden  #radio #influencer #gardentip #gardentalkradio #backyardgarden Email your questions to Gardentalkradio@gmail.com Or call 1-800-927-SHOW Segment 1: Options for using up that zucchini Sponsors of the show for 2026Beetlegone of https://beetlegone.com/Pomona pectin of https://pomonapectin.com/Dripworks of https://www.dripworks.com/Natural green products of https://www.natgreenproducts.com/ use promo code freeship4meany size No More Bugs!Rescue of https://rescue.com/Jung Seeds of https://www.jungseed.com/category/talk-gardening use code 15GT26 to save 15% off ordersWind River Chimes of https://windriverchimes.com/Wisconsin Greenhouse Company of https://wisconsingreenhousecompany.com/Summit Chemical of https://summitchemical.com/Iv organics of https://ivorganics.com/  Use radio10 to save 10% off your orderSoilmoist.com of https://www.soilmoist.com/products/soil-moist.phpDavid J Frank of https://davidjfrank.com/ Timber Pro Coatings of https://timberprocoatingsusa.com/products/internal-wood-stabilizer/Azure Standard of  https://www.azurestandard.com/  Use code Use Promo Code: JOEYANDHOLLY15 applied at checkout to get 15% off for new customers who open an account for the first time and place a minimum order of $100 or more, shipped to a drop location of their choice.Durable green bed https://durablegreenbed.com/Corba head hand tools https://www.cobrahead.com/ use code soil for 10% your order at checkout valid once per customer Soil Savvy https://www.mysoilsavvy.com/Weed Wrench  https://www.weed-wrench.com/home us code JOEYat check out to save $10.00 on your order MYRootmaker of https://myrootmaker.com/  Us coupon code Radio26 at checkout and save 10% of your orderHarney & Sons Fine Teas of https://www.harney.com/Soil Diva of https://soildiva.net/ use code Use code radio15 to toget 15% off your order Scrusher of https://www.scrusher.com/ Use code nomoredirt5 to  5% off + Free Shipping at checkoutScrubby soap  of www.scrubbysoap.com Get 10% off your order by using code SOAP at check  outJanco green house of  https://jancogreenhouse.com/index.htmlFleximounts of fleximounts.com Use code “C730” to get $30 on C7MAX chair  Use code "YTE730" for $30 off E7 Pro deckDigzs of https://www.digzgardening.com/Neptunes harvest of https://www.neptunesharvest.com/Rubio Monocoat USA of https://www.rubiomonocoatusa.com/  Get 10% OFF DuroGrit when using code JOEY at checkout The Green Gro of https://thegreengro.com/Brome of https://store.bromebirdcare.com/Mrs. wages of https://www.mrswages.com/Mantis of https://mantis.com/products/tillers/Milkweed balm of https://milkweedbalm.com/ use code Gardening at checkout and get 20% off your order Biogents of https://us-shop.biogents.com mosquito trap systems Use coupon code GARDEN  for $25 off  your first trap at biogents.com (good through October 2026)SPARK-AWAY of https://spark-away.com/Deer Defeat of https://deerdefeat.com/Amazon #Influencer page with products we use and trust from gardening to camping, household goods and even cat stuff. Over 500 items list  https://www.amazon.com/shop/thewisconsinvegetablegardener?ref=ac_inf_hm_vp

Summary In this episode, Shelby shares her exciting experience of securing last-minute Southwest travel deals and her plans for upcoming trips. She also discusses her thoughts on Taylor Swift's wedding secrecy and her current TV show favorites. In this episode, we dive into the fascinating world of reality TV, gardening, Disney resort policies, and personal fitness journeys. Most shockingly - we cannot believe Disney's Grand Floridian Resort has CANCELED the annual Gingerbread House! Join us for a lively chat filled with insights, tips, and personal stories that keep the conversation engaging and informative.     Key Topics   Last-minute ticket acquisition strategies Travel deal hacks and airline credits Speculation about Taylor Swift's secret wedding TV show recommendations: Love Island and Off Campus Privacy and security at high-profile events Reality TV casting and production insights Gardening tips for zucchinis and pea pods Disney resort restrictions and alternative ideas Personal fitness updates including Pilates and treadmill issues Innovative ideas for staying cool at Disney parks      Takeaways   Casting directors look for 'psycho' traits for good TV Pinching zucchini flowers can boost yield Resort restrictions are evolving, consider alternative locations Mixing pudding with protein powder creates better ice cream Frozen water bottles in pockets are a park hack for staying cool

#gardening  #podcast #gardentalk #vegetablegarden  #radio #influencer #gardentip #gardentalkradio #backyardgarden Email your questions to Gardentalkradio@gmail.com Or call 1-800-927-SHOW Segment 1: Options for using up that zucchini Segment 2: Interesting good bugs found in your garden Segment 3: Chatter spot Segment 4:Garden questions & answers Sponsors of the show for 2026Beetlegone of https://beetlegone.com/Pomona pectin of https://pomonapectin.com/Dripworks of https://www.dripworks.com/Natural green products of https://www.natgreenproducts.com/ use promo code freeship4meany size No More Bugs!Rescue of https://rescue.com/Jung Seeds of https://www.jungseed.com/category/talk-gardening use code 15GT26 to save 15% off ordersWind River Chimes of https://windriverchimes.com/Wisconsin Greenhouse Company of https://wisconsingreenhousecompany.com/Summit Chemical of https://summitchemical.com/Iv organics of https://ivorganics.com/  Use radio10 to save 10% off your orderSoilmoist.com of https://www.soilmoist.com/products/soil-moist.phpDavid J Frank of https://davidjfrank.com/ Timber Pro Coatings of https://timberprocoatingsusa.com/products/internal-wood-stabilizer/Azure Standard of  https://www.azurestandard.com/  Use code Use Promo Code: JOEYANDHOLLY15 applied at checkout to get 15% off for new customers who open an account for the first time and place a minimum order of $100 or more, shipped to a drop location of their choice.Durable green bed https://durablegreenbed.com/Corba head hand tools https://www.cobrahead.com/ use code soil for 10% your order at checkout valid once per customer Soil Savvy https://www.mysoilsavvy.com/Weed Wrench  https://www.weed-wrench.com/home us code JOEYat check out to save $10.00 on your order MYRootmaker of https://myrootmaker.com/  Us coupon code Radio26 at checkout and save 10% of your orderHarney & Sons Fine Teas of https://www.harney.com/Soil Diva of https://soildiva.net/ use code Use code radio15 to toget 15% off your order Scrusher of https://www.scrusher.com/ Use code nomoredirt5 to  5% off + Free Shipping at checkoutScrubby soap  of www.scrubbysoap.com Get 10% off your order by using code SOAP at check  outJanco green house of  https://jancogreenhouse.com/index.htmlFleximounts of fleximounts.com Use code “C730” to get $30 on C7MAX chair  Use code "YTE730" for $30 off E7 Pro deckDigzs of https://www.digzgardening.com/Neptunes harvest of https://www.neptunesharvest.com/Rubio Monocoat USA of https://www.rubiomonocoatusa.com/  Get 10% OFF DuroGrit when using code JOEY at checkout The Green Gro of https://thegreengro.com/Brome of https://store.bromebirdcare.com/Mrs. wages of https://www.mrswages.com/Mantis of https://mantis.com/products/tillers/Milkweed balm of https://milkweedbalm.com/ use code Gardening at checkout and get 20% off your order Biogents of https://us-shop.biogents.com mosquito trap systems Use coupon code GARDEN  for $25 off  your first trap at biogents.com (good through October 2026)SPARK-AWAY of https://spark-away.com/Deer Defeat of https://deerdefeat.com/Amazon #Influencer page with products we use and trust from gardening to camping, household goods and even cat stuff. Over 500 items list  https://www.amazon.com/shop/thewisconsinvegetablegardener?ref=ac_inf_hm_vp

Hi guys! I'm so excited to be back with episode two of the What To Cook show!Today I'm sharing a sneak peek of a 30-minute vegetarian summer pasta from my new cookbook Make It Fast (pre-order today and it'll be in your mailbox August 11th!!!!). This episode stars a very special sous chef: Calum, my wonderfully creative, lizard-hunting 5-year-old (though he got the boot midway through the episode for spouting off potty words and invading my personal space lol).Watch to see how to uniformly slice an onion, what perfectly sautéed zucchini looks like, my favorite hack for grating Parm, if I actually finished cooking dinner in 30 minutes, and much more!The full written recipe will hit your inbox tomorrow morning!Not a paid What To Cooker yet? Upgrade now so the full recipe for this melty zucchini pasta lands in your inbox tomorrow.Links to things I yapped about:* Disco di Sale* Carmel Valley Creamery* Excellent dry shampoo* The hair supplement that helped me postpartum* Merritts in Chapel Hill and the pimiento cheese BLTs inspired by it* My fave high-quality balsamic vinegarWatch this episode on YouTube/YouTube TV here! Huge thank you to Cometeer for sponsoring this series! I am drinking a cup right this second as I write this! One of the many, many reasons I love Cometeer is that their aluminum capsules are plastic-free and recyclable. Cometeer flash freezes a perfectly brewed cup of coffee into capsules, which you can use to make whatever kind of coffee you want — a hot coffee, an iced coffee, an iced latte, etc. They brew the coffee at 10x the strength and flash freeze it to lock in the flavor, resulting in the most consistently delicious cup of coffee I've ever had! Go to cometeer.com/caro to get $20 off your first order. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit whattocook.substack.com/subscribe

The Weekly Dish is back to share updates with the Ely community on the Minnesota wildfires and the air quality. With the heat wave, they give tips on how to AC max to stay cool involving the newest Christopher Nolan's movie: The Odyssey. Welcome all to Zucchini season! Stephanie gets and gives some recommendations for staycations in Minnesota. They later give out delicious recommendations of salads without contaminated lettuce.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Summer gardens are in full production, but extreme heat and changing weather patterns can create challenges for even the most experienced gardeners. In this episode of Hort Culture, Ray and Jessica discuss what they're seeing across Kentucky gardens as temperatures climb and crops begin producing.The conversation covers how prolonged heat affects common garden vegetables, including tomatoes, cucumbers, squash, green beans, berries, melons, and pumpkins. They explain common heat-related issues such as blossom drop, delayed ripening, leaf roll, blossom-end rot, sunscald, bitter cucumbers, uneven pollination, and reduced fruit set. The hosts also share practical strategies for helping gardens withstand summer stress through proper watering, mulching, thoughtful pruning, shade management, and variety selection.Along the way, they swap stories from their own gardens, including Jessica's children's "play garden," preserving the summer harvest, county fair gardening, and the excitement—and occasional frustrations—that come with growing your own food.They wrap up by looking ahead to fall gardening, discussing why July is the time to begin planning and planting cool-season crops like carrots, spinach, broccoli, kale, and other fall favorites.Whether you're managing a backyard vegetable patch or simply trying to keep your tomatoes happy through the hottest days of summer, this episode is packed with timely tips to help your garden continue producing despite the heat.Help your garden weather a heatwaveKeep gardens thriving through the heatHeat Causes Problems With Garden ProduceHow to protect yourself and your plants during extreme heatQuestions/Comments/Feedback/Suggestions for Topics: hortculturepodcast@gmail.comCheck us out on Instagram!

Tobin and Leroy analyze the Marlins' dramatic comeback win and their current standing in the National League East race. They dive into a heated comparison between the team's roster construction and various dining chains like Chili's and Houston's. They also recount legendary clubhouse drama involving Heath Bell and Ozzy Guillen. 04:15 - Marlins Game Recap 09:31 - NL East Standings 13:56 - MLB Trade Deadline 17:06 - Comparing All-Time Greats 23:51 - Ozzy Guillen Teardown 26:57 - Restaurant Comparison Debate 38:59 - Fried Calamari Commentary 43:01 - Leroy's Zucchini Standoff

What do you do with a pile of zucchini?If you're torn between making the same tired zucchini bread again or scrolling through hundreds of recipes hoping to find one that's actually delicious and not a soggy mess, this episode is for you.This week, we're sharing tried-and-true zucchini recipes, and by the end of this episode, you'll:Discover 30-minute dinners, like a one-skillet meatless meal with a 5-minute game-changing yogurt sauceLearn cooking techniques to get the best texture and flavor out of your zucchini – like crisp edges and lots of caramelizationFind out an unexpected, delicious, and easy way to freeze and use up any summer squashPress play now and turn your zucchini overload into the most delicious problem you'll solve all summer!***For more recipes and cooking inspiration, sign up for our free Substack here.And join us on our live monthly calls by upgrading your subscription to paid!***Links:Zucchini and crispiest chickpeas in garlic yogurt from Smitten Kitchen Seared zucchini with halloumi by Ali SlagleIna Garten's Parmesan roasted zucchini Zucchini tots from Recipe Tin EatsGrated zucchini orecchiette from Hailey CatalanoCorn and zucchini orzo casserole by Half Baked Harvest Zucchini roll-ups from Wholesome YumWhite Zucchini Pizza by Yumna Jawad, from The Pioneer Woman Zucchini in smoothies (frozen ahead of time) from Love & LemonsZucchini cookies with lemon glaze by Foodie CrushAlso mentioned:Gabrielle Hamilton's zucchini topsA few all-time favorites;Thomas Keller's viral zucchiniElizabeth Minchili's pasta with zucchini and herbs, and her TikTok Giada's scarpaccia video and her recipe (gluten-free!) and Vegan version of scarpaccia from Earth To RoccoKari's favorite carmelized zucchini pasta by Ali Slagle for the NY TimesFarfalle with yogurt and zucchini by George Germon and Johanne Killeen for Food & WineZucchini bruschetta (aka zucchini crostini!) by Martha Stewart (add a little basil in it too!)****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What makes one recipe become the most popular in the New York Times Cooking's history?In this bite-sized episode, we share the best things we ate this week to inspire each other—and you.By the end of this episode, you'll want to make crisp, stuffed zucchini blossoms that are restaurant-quality but come together in under 30 minutes. You'll also discover why the legendary Marian Burros plum torte has become one of the most beloved dessert recipes of all time – it's endlessly adaptable, freezer-friendly, and approachable for even beginner bakers.Tune in for a quick dose of home cooking inspiration!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links:Stuffed zucchini blossoms from Carolyn's Cooking – this recipe calls for parsley and chive, but Sonya likes to add basil to the filling instead.Original plum torte by Marian Burros for NYT Cooking, plus suggestions for adapting the recipe. Kari used plums with butter, whole wheat flour and cardamom in addition to cinnamon (¼ tsp each) mixed with turbinado sugar on top, then apricots with non-dairy butter, GF flour with almond meal, and the same cardamom and cinnamon mixed with turbinado sugar on top.Other mentions:Vegetables Every Day by Jack Bishop****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

Die Zucchini hat ein mildes, leicht nussiges und fruchtiges Aroma. Sie gehört zur Gattung der Gartenkürbisse und kommt ursprünglich aus Mittelamerika. Obwohl sie relativ wenig Eigengeschmack hat und beim Erhitzen schnell matschig wird, kann man mit ihr viel Leckeres zubereiten. Das weiß natürlich auch unser Genussforscher Prof. Thomas Vilgis vom Max-Planck-Institut in Mainz. Er wählt für sein Pfannengericht Minizucchini und veredelt sie mit Safran zu einem wunderbar mediterranen Gericht.

Grim and James are joined by Jerry Cthulhu, Nickie the Dude, RSHarmful, Pirateshipping, Endless, and Anubis. Enjoy the chat!!! Email me for the Guilded chatroom link! Check out our anime review show Shonen Dump www.shonendump.com James Cruz Twitch: https://www.twitch.tv/cruz_controllin Grimsteak Twitch: https://www.twitch.tv/grimcrt Grimsteak Youtube: https://www.youtube.com/@grimsteak Send us hatemail or love mail at grimsteak@gmail.com Live Show Every Tuesday at 9pm est on CwS Radio https://s3.radio.co/s230f698de/listen Check out Jerry's show "Nox Mente' at https://noxmente.simplecast.com/

Woooo hooo!  The farm got rain...  Unfortunately, it is a month's worth in a couple days, but hard to complain.Zucchini is growing like mad, did anyone say "zucchini boat for lunch???"Fencing project is getting rolling- fence in section 1 is down, 2 wooden posts set.Acorn is working on applying for Canadian Citizenship by Ancestry...  More of a "because she can" thing- not like the farmers are going to up and skedaddle across the border...  Talk about a project...  Has kept her busy, along with riding the bike.

There is always something to learn....

Sherri Harrah broadcasts from her garden on this Sunday May 24th. In this first hour of the show she helps with Lemons that fall off the tree before turning green,  citrus tree bugs, and what size pot is best for various plants.  Ants are also a problem in pots and raised beds and is it too late to plant Zucchini and cucumbers The post Falling Unripe Lemons, Citrus Tree Bugs, Pot Sizes, Ant Elimination, Zucchini & Cucumbers -260524-H1 appeared first on HomeShow Garden Pros Radio.

Let's talk about ribs! Grilling Guru, James Beard award winner and NY Times contributor Steven Raichlan shares some new insight on all things grill. Ever had a tomahawk on the grill? Learn how! Zucchini, eggplant, tomatoes, throw those summer veggies on the grill for ultimate caramelization. Then Chris Smith stops by to talk about the multi talented vegetable Okra and his cookbook “The Whole Okra - A Seed to Stem Celebration." Ever had an Okra facial? My last bite: Watermelon Lime Agua Fresca.

Vibrieren, saugen, pluggen, piepen – Sextoys gibt es inzwischen wirklich für ALLES. Aber welche Toys sind wirklich gut? Wie bereichern Sie das (Solo-) Sexleben und können sie ein eingeschlafenes Sexleben wieder richten? In dieser Folge sprechen die Schwestern Josi & Denni über die große Welt der Sextoys: Es geht um Aquarium-Pumpen und Safer Sex mit Zucchini, um richtig gute Toys für Männer und die Frage, ob Menschen, die unrhythmische Vibrationsmodi verwenden, eigentlich die gleichen sind, die sich auch blinkende Lichterketten aufhängen. Und natürlich dürfen auch Nachrichten aus der Community nicht fehlen – jede Menge good Vibrations! Toy-Empfehlungen: Salsa C-Shape Vibrator von Amorelie Joy, Nebulo Massagestab von Amorelie Vou, Penisring „Tyler“ von Svakom, Womanizer „Enhance“, Airturn 2 Masturbator von Otouch, Penis Vibrator mit Wärmefunktion „Benje“ von Amorelie Bold, TwinCharger von Nobra. ***Diese Folge wird präsentiert von AMORELIE https://klsq.io/v3lork*** Auf der Suche nach einem Sex-Shop mit großer Auswahl und fairen Preisen? Ab zu Amorelie! Mit dem Cody OHBABY bekommt ihr ab einem Mindestbestellwert aktuell 15% Rabatt auf den Womanizer Enhance sowie auf den gesamten AMORELIE Shop – auch gültig für Reduziertes. Auf Instagram findet ihr uns unter @ohbabypodcast. Schreibt uns gerne – auch, wenn ihr Fragen für unsere Quickie-Folgen habt!

Die Eisheiligen sind vorbei und jetzt können langsam auch die kälteempfindlichen Gemüsearten ins Beet oder in den Kübel auf den Balkon. Dazu zählen unter anderem: 1. Tomaten: Bei vorgezogenen Tomaten sollten vor dem Einpflanzen die unteren Blätter entfernt werden, damit die Tomaten etwas tiefer in das Beet gesetzt werden können. So bilden sich viele weitere Wurzeln, die die Aufnahme von Wasser und Nährstoffen verbessern. Wichtig ist, dass die Tomaten sonnig stehen und auch gleich eine Portion Kompost mit in das Pflanzloch bekommen. Ein Dach über den Tomaten ist auch sinnvoll, damit sie vom Regen möglichst verschont bleiben.2. Zucchini: Jetzt können vorgezogene Jungpflanzen ins Beet kommen, Ende Mai/Anfang Juni, wenn es noch wärmer ist, können Zucchini aber auch noch ausgesät werden. Die Jungpflanzen kommen in ein nährstoffreiches Beet, das natürlich sehr sonnig liegen sollte. Samen werden 2 Zentimeter tief in den Boden gebracht. Regelmäßig wässern und düngen, dann liefern Zucchini reichlich Früchte. 3. Bohnen: Auch für Bohnen ist jetzt genau die richtige Zeit, um sie auszusäen. Vorher aber für Stangenbohnen eine stabile Rankhilfe aufstellen.4. Chili und Paprika: Chili und Paprika sind absolute Sonnenkinder und brauchen in unseren relativ kurzen Sommern jeden wärmenden Sonnenstrahl. Die Erde vor dem Pflanzen lockern und auch etwas düngen. Paprika und Chili können auch etwas tiefer gesetzt werden, dann bilden sie ebenfalls zusätzliche Wurzeln. ... und das könnt Ihr jetzt auch noch machen:Mit Ziergräsern Struktur im Garten schaffen.https://www.ardsounds.de/episode/urn:ard:episode:59431f30863df3c4/Weitere Infos zum Thema:Gartenzeit im Maihttps://www.ndr.de/fernsehen/sendungen/rasch_durch_den_garten/rasch-durch-den-garten-gartenzeit-im-mai,rasch-178.htmlAussaat-Kalender: Regionales Gemüse im Freiland säenhttps://www.ndr.de/ratgeber/garten/nutzpflanzen/Aussaat-Kalender-Regionales-Gemuese-im-Freiland-saeen,saisonkalender104.htmlGemüse pflanzen: Die wichtigsten Tipps für den Anbauhttps://www.ndr.de/ratgeber/garten/nutzpflanzen/Gemuese-pflanzen-Die-wichtigsten-Tipps-fuer-Anbau,gemuese712.htmlGemüse und Blumen nach den Eisheiligen ins Freiland pflanzenhttps://www.ndr.de/fernsehen/sendungen/rasch_durch_den_garten/Gemuese-nach-Eisheiligen-ins-Freiland-pflanzen,gartenkalender108.htmlNutzgarten: Gemüse, Obst und Kräuter anbauenhttps://www.ndr.de/ratgeber/garten/nutzpflanzenHabt Ihr Anregungen, Fragen oder Tipps? Dann schreibt uns an garten@ndr.de.Unser Podcast-Tipp: "Ernährungs-Docs SPEZIAL - Dr. Angelika Weigel über Gewohnheiten"https://www.ardsounds.de/episode/urn:ard:episode:34893dc002e834f3/

Episode Notes: This week on Zed Games Zahra, Maylee, and Tom live the dream talking 'Tomodochi Life', 'Sol Cesto', and the week in #GamingNews. Tom get underwhelmed in the balls to the wall mishmash 'ROMEO IS A DEAD MAN' from suda51's Grasshopper Manufacture Inc, and Zahra gets thocky while typing in fear playing 'Blood Typers' from Outer Brain Studio Timestamps and Links: 00:00 - Welcome to Zed Games 02:01 - Sol Cesto from Tambouille Studio w/ Géraud Zucchini, Chariospirale 02:47 - #GamingNews 11:40 - ROMEO IS A DEAD MAN from Grasshopper Manufacture Inc 20:30 - Blood Typers from Outer Brain Studios Upcoming Events Indie Dev Night @Lost Souls Karaoke Thursday 6-9pm; 16th April, 4th June, 15th Oct, 12th Nov. Radiothon Event: 13th Aug Produced and recorded by Zahra at 4zzz in Fortitude Valley, Meanjin/Brisbane Australia on Turrabul and Jaggera Country. Audio and Cover Image edited by Tobi for podcast distribution for Creative Broadcasters Limited. Backing Music provided by Pixabay from DELOSound

Anita Nelson and Sherri Harrah continue helping you with growing a Zucchini plant, knockout roses and mushrooms on this 3/28/26 hour 2 podcast as heard on SportsRadio 610 The post Mushrooms, Knockout Roses, Zucchini Plant 3/28/26-H2 appeared first on HomeShow Garden Pros Radio.

Discover how to elevate your family's nutrition this season with expert insights from Shasity Ireland on The Ash Said It Show. This episode explores the best healthy springtime snacks, high-protein swaps, and artisanal food pairings featuring Southern Recipe Small Batch and Bakehouse Bread Company to help you celebrate National Nutrition Month with flavor and function. Spring is the ultimate season for a pantry refresh, moving away from processed "junk food" toward nutrient-dense, high-protein alternatives that satisfy the whole family. One of the most significant shifts in the snacking world is the gourmet evolution of the pork rind. Brands like Southern Recipe Small Batch are dismantling the traditional snack stigma by offering macro-friendly options in sophisticated flavor profiles such as Pineapple Ancho Chile and Sea Salt & Cracked Pepper. These aren't just for snacking straight from the bag; they serve as a versatile "secret ingredient," acting as a crunchy, low-carb breading for Southern favorites or a high-protein topping for savory dishes. For those tracking macros or seeking clean-label snacks, these small-batch rinds offer a satisfying crunch without the nutritional compromise. When paired with the artisanal craftsmanship of Bakehouse Bread Company, you can create the ultimate balanced brunch board. Every NYC foodie knows that a "hero" loaf or signature pastry from a dedicated bakehouse is the gold standard for quality. To style the perfect springtime spread, pair these artisanal crusts with local seasonal ingredients like whipped goat cheese, fresh berries, or local honey to balance hearty textures with light, spring flavors. In honor of National Nutrition Month, focusing on high-protein swaps is an effective way to improve daily wellness. Replace standard salad croutons with crushed pork rinds for added protein and less gluten, or swap traditional sugary spreads on your Bakehouse toast for nutrient-dense almond or cashew butter. Celebrating nutrition means making mindful choices—like "eating the rainbow" with vibrant spring produce and choosing artisanal, small-batch brands that prioritize quality ingredients over fillers. By integrating these healthy swaps for the whole family, you can enjoy gourmet flavors while supporting a high-protein, active lifestyle throughout the spring and beyond.

homestead where you are Stuck Where You Are? Homestead Anyway. | Episode 597 Good morning, this is James from SurvivalPunk.com. Today we're talking about something a lot of you are feeling right now. You want land.You want a homestead.You want chickens, a garden, maybe 40 acres and a creek. But you're in an apartment.Or suburbia.Or stuck in a house you overpaid for. Housing is ridiculous. Rent is ridiculous. Land is ridiculous. So what do you do when you're stuck where you are? You homestead anyway. Stop Wishing You Bought in 2012 There's always that “if only” moment. If only you bought that house in 2012.If only you bought Bitcoin at $8.If only you locked in that 3% mortgage. Here's the truth. Even if you had bought Bitcoin at $8, you probably would've sold it at $100 and felt like a genius. Hindsight makes everything look easy. But it doesn't help you today. What helps you today is controlling spending, increasing income, and stacking cash so you're ready when opportunity shows up. Because deals still happen — but only for people who are ready. Apartment Prepping Is Real Prepping When I first started prepping, I was in an apartment. No balcony. No land. Just walls and limited square footage. You can still do a lot. If you have a balcony, grow something with high return. Don't waste space on novelty crops. Herbs and lettuce mixes are powerful. Sprinkle a lettuce mix in a planter box, cover lightly with soil, water it, and cut what you need for salads. It regrows. High ROI. Easy. Cilantro, if you like it, grows fast and heavy. Zucchini? Great yield. Tomatoes? Honestly… sometimes just buy them. (I've had the worst tomato luck in history.) The point isn't perfection. It's production. Micro-Livestock (Yes, It's a Thing) You're not putting a cow on your balcony. Chickens in an apartment? Probably not realistic. But there are small-scale options. Quail are doable in tight spaces. Eggs and meat from a compact footprint. Rabbits? Possible if managed well. Just don't let the kids name the meat rabbits. Some survivalists even raise meat hamsters. That's not for everyone. I'm not trying to explain that to my daughter anytime soon. But the lesson is this: Constraints don't eliminate options. They force creativity. Suburbia Is Not a Prison If you have even a small yard, you're ahead. You can grow a surprising amount of food on tiny acreage. Look at what micro-homesteaders have done on 1/10th of an acre. Chickens. Vegetables everywhere. Selling surplus. If you're stuck in an HOA? Learn the rules. Push right up to the line. If they push back, remember — there are creative ways to negotiate. Sometimes all it takes is showing that you're willing to be more stubborn than they are. Maximize What You Have Whether it's an apartment, a rental, suburbia, or a house you can't sell without losing money — maximize it. Use vertical storage. Rotate pantry stock. Build skills. Grow what makes sense. Raise what's practical. Increase income. Save aggressively. Because when the right opportunity shows up, you want to move fast. Being stuck doesn't mean being stagnant. It means building quietly. Final Thoughts You don't need 40 acres to start acting like a homesteader. You need discipline. You need creativity. You need to stop waiting for “perfect conditions.” Maximize where you are. Stack cash. Build skills. When the door opens, you'll be ready. This is James from SurvivalPunk.com. DIY to survive. Amazon Item OF The Day House Naturals 5 Gallon Plastic Bucket Pail Food Grade with Blue Screw on Lid(Pack of 3) Made in USA Think this post was worth 20 cents? Consider joining The Survivalpunk Army and get access to exclusive content and discounts! Don't forget to join in on the road to 1k! Help James Survivalpunk Beat Couch Potato Mike to 1k subscribers on Youtube Want To help make sure there is a podcast Each and every week? Join us on Patreon Subscribe to the Survival Punk Survival Podcast. The most electrifying podcast on survival entertainment. Itunes Pandora RSS Spotify Like this post? Consider signing up for my email list here > Subscribe Join Our Exciting Facebook Group and get involved Survival Punk Punk's The post Stuck Where You Are? Homestead Anyway. | Episode 597 appeared first on Survivalpunk.

Hour 3 for 2/19/26 Guest-host John Harper speaks with Dr. David Tomasi about understanding transgenderism (3:41), autism (8:52), transitioning (14:29), how families respond (17:57), and Richard Dawkins (20:30). Then, John discusses great Lents (27:37) and great Lenten recipes like roasted Zucchini (34:54), orange noodles (40:36), and parish fish fries (41:50). Link: https://nortades.com/

Recorded - 2/1/2026 On Episode 357 of the Almost Sideways Movie Podcast, we start by paying tribute to the great Catherine O'Hara before we review the latest film from Sam Raimi. Then we celebrate awards season by deep diving our Pinot winner for Best Picture last year. Who would have been cast in Anora back in 1999? Here are the highlights:(8:30) Mt. Rushmore: RIP Catherine O'HaraWhat We've Been Watching(15:30) Tarantino CSI Episodes & "Shelter" - Todd Reviews(23:10) "Quo Vadis, Aida" - Adam Top 10 Blindspot Review(28:00) "My Life as a Zucchini" & "Days of Glory" - Terry Oscar Anniversary Reviews(33:10) "Hard Boiled" & "The Voice of Hind Rajab" - Zach Reviews(39:00) "Send Help" - Featured Review"ANORA" 2024 PINOT BEST PICTURE DEEP DIVE(55:31) "Anora" Trivia(1:09:20) First Impressions(1:34:00) Mt Rushmore: Characters Who Pay For Sex(1:48:30) Recasting "Anora"(2:07:30) Highest WAR, Worst Performance, Minor Character Triumvirate(2:21:40) Triangle of Depravity, Best Scene, Gripes and Conpiracies(2:43:20) LVP, MVP, Quote of the DayFind AlmostSideways everywhere!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠almostsideways.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/AlmostSidewayscom-130953353614569/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠AlmostSideways Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠: @almostsideways⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Terry's Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠: @almostsideterry⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Zach's Letterboxd⁠⁠⁠⁠⁠⁠⁠: https://letterboxd.com/pro_zach36/Todd: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Too Cool for Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Adam's Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠: @adamsideways⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Apple Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://podcasts.apple.com/us/podcast/almostsideways-podcast/id1270959022⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Spotify⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://open.spotify.com/show/7oVcx7Y9U2Bj2dhTECzZ4m⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/channel/UCfEoLqGyjn9M5Mr8umWiktA/featured?view_as=subscriber⁠⁠⁠⁠⁠⁠

This easy one-pan ground beef and zucchini skillet is fast and full of flavor. The Italian seasoning, red wine vinegar, and Parmesan make it more delicious than you'd ever expect for such an easy 20-minute dinner. Recipe: Ground Beef and Zucchini from COOKtheSTORY.Here are the links mentioned in this episode: #adGround Beef and ZucchiniBeef and Rice RecipeShrimp and Rice RecipeChicken and Rice RecipeInstant Pot RiceThe All New Chicken CookbookHere's the Recipe Of The Day podcast episode page with all of our recipe links, and you can subscribe to the show there too.Join my COOKforTWO Community here!Follow me on social media TikTok, Instagram, Facebook, or PinterestNewsletter: CookTheStory.comWebsites: COOKtheSTORY.com and TheCookful.comHave a great day! -Christine xo

► Tickets für unsere Tour:https://www.ticketmaster.de/artist/nizar-shayan-die-deutschen-podcast-tickets/1261474⁠In dieser explosiven Folge von "Die Deutschen" reagieren wir auf die 10 skurrilsten und dümmsten Todesfälle der Welt!

KATSEYE's “Internet Girl” is everywhere. In this episode, Chris and Chantel Nicole dig into the full release and ask: is this bold, self-aware pop genius... or a catchy concept that falls apart? Are we over the schtick?We break down the production, vocals, lyrics, and live mix, including that now-infamous baby voice moment and the performance rollout. Whether you're here for the chaos or the commentary, we're going all in.Join us on Patreon!: https://www.patreon.com/CCTVPOPSFollow us on social media: https://linktr.ee/cctvpops0:00 - Intro0:41 - The Song16:37 - The Choreography and Performance23:07 - What do we want next for KATSEYEReferences:“Internet Girl” Visualizer https://www.youtube.com/watch?v=5q9EjSUovc4&pp=ygUVa2F0c2V5ZSBpbnRlcm5ldCBnaXJs“Internet Girl” Live from the Beautiful Chaos Tour https://www.youtube.com/watch?v=GFE4FYlCftc

Sabrina and Jo Trilling are reunited on Arvos for 2026.On today's show:2.00 Tackling mealy bugs takes persistence7.08 How to deter rats from eating your figs10.00 Zucchini plants are large but zucchini plants are dying off while still small.Subscribe to the podcast through the ABC Listen App or wherever you like to listen.Listen to the program live on Tuesdays at 2:20PM or on Saturdays at 9:00AM on ABC Radio Perth. Ask your questions by calling in on 1300 222 720 or text 0437 922 720.

Worms are the flavour of the day, as Sab and Christian join forces to dish out gardening advice. 18:49 Why are my worm castings so soggy?! 42:56 Zucchini anatomy 101: How to tell the boys from the girls.45:26 Why NOT to put composting worms in a wicking bed (also... they have five hearts!) Subscribe to the podcast through the ABC Listen App, Apple Podcasts or wherever you like to listen.

Ah, Napoleon. Old Boney. Roll'n'Bones. The Bone Zone. The guy's got a lot of nicknames, and even more board games! The latest, and one of the most intriguing, is Battlefields of the Napoleonic Wars, codesigned by Paolo Mori and Alessandro Zucchini. Today on the Space-Cast!, we dive into the creation of this approachable hex-and-counter title, including its creators' aversion to combat results tables, their choice of battles, and why they decided to publish under their own label. 

Senator Angus King on Beard Nets, Snap and Zucchini by Maine's Coast 93.1

Award-winning vegan cookbook author, PBS chef, and plant-based cooking expert, Laura Theodore shares her delicious vegan twist on meatloaf, a traditional food favorite! “Yummy Vegan Pecan, Sunflower Seed, and Zucchini Loaf” is a tasty, crowd-pleasing vegan meatless entrée. This plant-based loaf makes wonderful fare for a fancy holiday party or family supper dish. Laura is author of six vegan cookbooks and co-creator of the popular Jazzy Vegetarian (vegan and delicious!) cooking series on PBS, Create TV, and national public television. All recipes are 100% vegan. Learn more about Laura's television show, get access to over 500 vegan recipes, watch videos, and read her award-winning vegan blog at: JazzyVegetarian.com. Find the recipes from today's show at: JazzyVegetarian.com Stream full episodes of the television show online at: YouTube.com/@TheJazzyVegetarian Purchase signed copies of Laura's award-winning vegan cookbooks at: JazzyVegetarian.com/shop/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Hydration Myths & Facts: Why Drinking Ice Water May Not Be Ideal. Nutritionist Leyla Muedin delves into the often-overlooked aspects of hydration, particularly focusing on the potential drawbacks of drinking ice-cold water. She explains the effects of excessively cold water on digestion and overall health, citing insights from experts like Dr. Harry Emrich. Leyla highlights why traditional practices and scientific evidence suggest that cool rather than cold water is more beneficial, especially during warm weather. Additionally, the episode offers practical advice on maintaining hydration through alternative methods, such as consuming water-rich fruits and vegetables, and the potential hazards of certain beverages like hot caffeinated drinks and alcohol during heat waves.

In this mini episode, we are reading listener submitted stories about a camper who found out book clubs aren't always about books, a camper who brought home more than bargain from the thrift store, and a camper stuck in a Girl Scout Final Destination moment.Get your tickets to see Zachariah Porter's new Live Comedy Tour!Want BONUS CONTENT? Join our PATREON!SPONSORS➜ Talk it out, with BetterHelp. Our listeners get 10% off their first month at BetterHelp.com/CAMP ➜ Bring your A-game and talk to your doctor. Learn more at Apretude.com or call 1-888-240-0340.Check out our website and submit your inquiries for advice, juicy gossip, confessions, and horror stories!Camp Songs: Spotify Playlist | YouTube Playlist | Sammich's Secret MixtapeSocial Media:Camp Counselors TikTokCamp Counselors InstagramCamp Counselors FacebookCamp Counselors TwitterSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

After being lured to another state by her husband's bait and switch, Georgia finds herself in a fix-it house with no friends or family close by. Trying to make the best of a "divorce by mail" situation, Georgia looks at her brown, overgrown backyard and sees a garden. She doesn't know how to garden, but a little determination goes a long way. If you love genuine, laugh-out-loud tales that capture the delightful messiness of life, you're in the right place! Our podcast features first-person stories, mostly by women, that explore social mishaps, life's quirks, and the everyday adventures that connect us all. For more binge-worthy audio content from a female perspective, subscribe to my YouTube channel.Plus, connect with me on social media @KrisNarrates or @kriskeppeler for exclusive behind-the-scenes extras and opportunities to share your own stories. Interested in turning your book into an audiobook or need standout voiceover work?Visit my website, www.kriskeppeler.com, for audiobook production services, voice acting, and to sign up for my newsletter featuring top podcast episodes and good news from around the world. Tune in, laugh along, and celebrate the real-life adventures of female writers!

Dave's back and right into the weeds: rebuilding the legendary Flaming Jägerdemo, why modern rotovapcontrollers finally saved bartenders' wrists, and how to keep a Japanese-style whisky highball lively with a little poly-dextrose science. Along the way we detour through lifelong zucchini trauma(and the rare preparations that redeem it), eggplant lore, and the eternal martini question—stirred, shaken, or thrown.Plus, Nastassia's LA dinner parties just got tapped as Esquire's Best—and yes, there was a fruit omakase. Hosted on Acast. See acast.com/privacy for more information.

Ever wished your vegetables could be the star of dinner instead of the side?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll want to make a classic Italian take on pasta that will make the most of your zucchini bumper crop, and you'll also want to try a green bean dish that uses a very unexpected spice for extra flavor (and crunch!). Tune in for a quick dose of home cooking inspiration!***Links: Elizabeth Minchili's pasta with zucchini and herbs, and her TikTok that made Sonya want to cook it. Kari's favorite caramelized zucchini pasta by Ali Slagle for the NY TimesFrizzled beans with sizzled sesame and mint can be found in Justine Doiron's cookbook: Justine Cooks. To make: Justine chars the beans in a hot cast iron pan with a little olive oil – she does this in batches so the beans don't overcrowd the pan. Once the green beans are charred, you take them out, then in the same pan you toast raw sesame seeds, and right towards the end you add coriander seeds and dried mint. Then you add the beans back and toss it all together with some flaky salt, a splash of sherry vinegar, and a drizzle of honey. You can add pickled onions, too if desired!Another fun take on green beans and sesame flavors from Susan Spungen And a green beans with yogurt and dill recipe similar to what Sonya made. Corn ravioli from Oro Pasta in Richmond, VA ,were gifted to Kari from a friend. Richmond-area listeners: we are so very jealous of your proximity to this delicious pasta! ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!Book a farmers' market tour with Sonya in Portland, OR!

Margery hosts with 'local woman' Sue O'Connell. CNN's John King joins with the latest national headlines.NBC Sports Boston's Trenni Casey discusses the bid to move the Connecticut Sun team to Boston and its implications for the WNBA.Food policy analyst Corby Kummer discusses the tricky business of running community-owned groceries and a warning from the Dorchester Food Co-op that it may close.UN spokesperson Olga Cherevko on the declaration of famine in Gaza and the lack of response around the world.Michael Curry of the Mass League of Community Health Centers discusses rising Black unemployment in Boston, growing income segregation in the city, and South Shore Hospital laying off staff.

In this week's episode, we spotlight the most famous chicken in the world- the Rhode Island Red! We discuss the importance of soil testing before you build coops and runs or after if you're seeing symptoms of heavy metal poisoning. We share our recipe for delicious Zucchini Black Walnut Cake, and  deliver some retail therapy with chicken alarm clocks.Grubbly Farms - click here for our affiliate link.https://www.anrdoezrs.net/click-100963304-15546963Pre and Probiotic and Vitamin and Electrolyte Powders!Bright and Early Coffee - use code CWTCL15 for 15% off of any bagged coffee. K Cups always ship free!https://brightandearlycoffee.com/Omlet Coops- Use Our Affiliate Link and COFFEE10 code for 10% off!https://tidd.ly/3Uwt8BfChicken Luv -  use CWTCL50 for 50% off your first box of any multi-month subscription!https://www.chickenluv.com/Breed Spotlight is sponsored by Murray McMurray Hatcheryhttps://www.mcmurrayhatchery.com/Metzer Farms Waterfowlhttps://www.metzerfarms.com/Nestera UShttps://nestera.us/cwtclUse our affiliate link above for 5% off your purchase!Zucchini Black Walnut Cake - https://coffeewiththechickenladies.com/farm-fresh-egg-recipes/zucchini-black-walnut-cake/CWTCL Websitehttps://coffeewiththechickenladies.com/CWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesAs Amazon Influencers, we may receive a small commission from the sale of some items at no additional cost to consumers.CWTCL Amazon Recommendationshttps://www.amazon.com/shop/coffeewiththechickenladiesSupport the show

We spin a wheel and Sky has to eat it! It's time for Sky's Wheel of Food!

You've got a few tomatoes, a handful of cucumbers, maybe a pepper or two—but not enough for a full-blown canning session. In this episode, I'm sharing practical and easy ways to preserve those small harvests so nothing goes to waste. From freezing and fermenting to quick pickles and creative herb uses, you'll learn how to build your pantry one handful at a time. Here's what we cover:

In this week's episode we spotlight the chicken for everyone - the beautiful Welsummer! Sean Warner, co-founder of Grubbly Farms, joins us to talk about 10 years in the grub business, and how Grubblies strives to keep up with changes in chicken-keeping. We share our recipe for a delicious Italian Zucchini Bake with Eggs and Cannellini Beans, and deliver some retail therapy with our honest review of Grubblies' Hemp Bedding. Grubbly Farms - click here for our affiliate link.https://www.anrdoezrs.net/click-100963304-15546963Pre and Probiotic and Vitamin and Electrolyte Powders!Bright and Early Coffee - use code CWTCL15 for 15% off of any bagged coffee. K Cups always ship free!https://brightandearlycoffee.com/Omlet Coops- Use Our Affiliate Link and COFFEE10 code for 10% off!https://tidd.ly/3Uwt8BfChicken Luv -  use CWTCL50 for 50% off your first box of any multi-month subscription!https://www.chickenluv.com/Breed Spotlight is sponsored by Murray McMurray Hatcheryhttps://www.mcmurrayhatchery.com/Metzer Farms Waterfowlhttps://www.metzerfarms.com/Nestera UShttps://nestera.us/cwtclUse our affiliate link above for 5% off your purchase!Italian Zucchini Bake with Eggs and Cannellini Beans - https://coffeewiththechickenladies.com/farm-fresh-egg-recipes/italian-zucchini-bake-with-eggs-and-cannellini-beans/CWTCL Websitehttps://coffeewiththechickenladies.com/CWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesAs Amazon Influencers, we may receive a small commission from the sale of some items at no additional cost to consumers.CWTCL Amazon Recommendationshttps://www.amazon.com/shop/coffeewiththechickenladiesSupport the show