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    • PlushCare offers weight loss solutions, 1-800-Flowers celebrates Mother's Day, and Off Menu Podcast features Krishnaguru MurphyPlushCare provides access to weight loss medications and physicians 24/7, 1-800-Flowers offers Mother's Day discounts on bouquets, treats, and gifts, and Off Menu Podcast features Krishnaguru Murphy and a disliked ingredient: physalis

      PlushCare offers a convenient and effective solution for individuals struggling with weight loss. With board-certified physicians available 24/7, PlushCare can prescribe FDA-approved weight loss medications like Wegovy and Zeppound for eligible patients. Plus, they accept most insurance plans. Meanwhile, for Mother's Day, 1-800-Flowers provides an opportunity to celebrate moms with handmade bouquets, sweet treats, and one-of-a-kind gifts, offering up to 40% off Mother's Day bestsellers. And, for food enthusiasts, the Off Menu Podcast features guests sharing their favorite ever starter, main course, side, drink, and dessert, which the hosts then make in their magical restaurant. This week's guest is Krishnaguru Murphy, a well-known news personality, adding to the show's diverse range of guests. Additionally, the podcast includes a weekly ingredient that is not welcome in anyone's dream meal or restaurant. This week's disliked ingredient is physalis, a small orange fruit with hard seeds and leaves that resemble flies' wings.

    • Interviewer offers Krishnan any food from his past, present or futureKrishnan finds it difficult to choose favorite food, enjoys trying new dishes, and identifies as someone who appreciates food but doesn't cook elaborate meals or attend pop-ups.

      Krishnan Guru-Murthy found it challenging to choose his favorite food during an interview for a dream restaurant scenario. He expressed his dislike for Physalis, a bitter and sour fruit, but overall, he enjoys trying new foods and loves restaurants. The interviewer, acting as a genie waiter, allowed him to order anything he desired from various genres and times in his life. Krishnan admitted that he found the task stressful as he loves food and had to narrow down his choices. The conversation also touched on the topic of favorites and foodies, with Krishnan identifying himself as someone who enjoys food but doesn't engage in elaborate cooking or pop-ups. The interview ended with some light-hearted banter about coats falling on the floor.

    • Unexpected humor from a falling coatA seemingly mundane event can bring unexpected humor and reveal insights about power dynamics, decision-making, and considering others' perspectives.

      The seemingly mundane event of a coat falling on the floor unexpectedly can bring unexpected humor, even for a respected comedian. The conversation also touched upon various topics, including the origins of the term "maitre d," the power dynamics of a restaurant setting, and the annoyance of people assuming others' drink preferences. The discussion also revealed that the idea for a genie in a lamp originated from a brainstorming session, and the person across the table's order can influence one's own decision-making, particularly when it comes to water preferences. The conversation highlighted the importance of considering others' perspectives and the potential impact of seemingly insignificant events on our experiences.

    • Appreciate the unique dining experienceEmbrace the adventure of dining out, savor every moment, and appreciate the differences for a memorable meal

      Dining out should be a unique experience, not just a replication of what can be had at home. The choice of food and drinks, even something as simple as tap water, should add to the overall experience. It's important to appreciate the differences and enjoy the little things, like a variety of bread or a special dessert. Don't take headlines too seriously and remember that what seems significant might not always be. The joy of dining out lies in the variety and the unexpected discoveries, so embrace the adventure and try new things. Whether it's a basket of bread, a steak, or a whipped dessert, savor every moment and make each meal an occasion to remember.

    • Food brings joy and nostalgic memoriesEnjoy a varied dining experience with different types of bread. Savor nostalgic memories through food, like childhood competitions and favorite dishes.

      Food brings joy and nostalgic memories. The speaker shared his experiences of enjoying a cheesy bread that was mostly cheese, and suggested combining different types of bread in a basket for a varied dining experience. He also reminisced about childhood competitions involving bread and other foods. When it came to Indian bread, he recommended parathas for their buttery and flaky texture. The speaker also talked about his love for seafood starters, specifically tuna or beef tataki, and joked about tuna being referred to as the "beef of the sea." The conversation also touched upon childhood memories of competitions involving food, from eating chapatis and puris to ice cream eating contests at Pizza Hut. These shared experiences illustrate the role food plays in creating connections and bringing happiness.

    • Savoring the Delight of TatakiTataki is a mouth-watering starter with seared exterior and raw interior, served with soy sauce, onions, and a tangy sauce. Try it at a desired restaurant without a reservation.

      Tataki is a delicious and light starter option, particularly for seared tuna or beef. Tataki is characterized by its exterior being seared for just a few seconds while the inside remains raw, and it is typically served with soy sauce, chopped onions, and a tangy, citrusy sauce with ginger. This dish provides a melt-in-your-mouth experience and is an excellent choice to begin a meal. The speaker fondly recalls trying tataki for the first time at Nobu in Miami, which added to the experience's overall enjoyment. The speaker recommends trying to get a table at a desired restaurant without a reservation as there's always a chance someone has canceled.

    • Measure twice, cut once - prepare to avoid disappointmentPreparation saves time, energy, and money while reducing stress and regret. Measuring situations beforehand ensures a positive outcome.

      Preparation and measurement are crucial for avoiding disappointment and frustration. In the story, James encountered this firsthand when he managed to secure a table for 14 people at a restaurant despite initial resistance from an unhelpful employee. On a different occasion, he was caught off guard when his friend went to the wrong airport before a gig. Both experiences taught him the importance of being prepared and measuring situations to ensure a positive outcome. Similarly, when ordering a sofa, he learned that taking the time to measure the space beforehand could prevent potential issues. Preparation not only saves time and energy but also fosters a sense of accomplishment and satisfaction. Conversely, neglecting to prepare can lead to unnecessary stress, annoyance, and regret. As the saying goes, "Measure twice, cut once." It's a simple yet effective principle to apply to various aspects of life.

    • Appreciating thoughtful and personalized giftsJames and Ed share their experiences of receiving and giving thoughtful gifts, emphasizing the importance of keeping them updated and remembering special memories.

      Both James and Ed appreciate thoughtful and personalized gifts, whether it's a digital picture frame filled with family memories or a delicious home-cooked meal. James expressed his desire to give his mom a high-tech Aura digital picture frame preloaded with decades of family photos, emphasizing the importance of keeping the gift updated with new memories. Ed shared his admiration for his wife's gift-giving skills, particularly her ability to surprise him with thoughtful gifts throughout the year. The conversation then shifted to food, with James reminiscing about his mom's amazing prawn curry and the challenge of replicating the recipe. Despite its simplicity, the curry holds a special place in James' heart, reminding him of his mom's cooking skills and the memories they share. The conversation concluded with a shoutout to Aura, offering a Mother's Day deal for listeners to save on their best-selling frame.

    • The significance of fresh ingredients and the right amount of heat in a beloved family curry dishFresh ingredients, especially chili, and the right amount of heat are crucial in creating a delicious family curry dish. The emotional connection to the dish often makes it a requested favorite for special occasions.

      The importance of fresh ingredients, especially chili, and the right amount of heat, are key elements in making a beloved family curry dish. This dish, which features Asian tiger prawns, has been a favorite for decades, but its popularity grew significantly in the last 25 years due to the increased availability of necessary ingredients. The dish holds a special place in the speaker's life, as it was not a regular part of their childhood diet. Cooking the curry requires a balance of flavors and an instinctual understanding that can't be replicated by following a recipe alone. The use of a well-seasoned pan also adds to the overall taste. While the speaker has attempted to recreate the dish themselves, they've found that the subtleties of flavor that their mother delivers can't be matched. The dish holds a deep emotional connection for the speaker, and it's often requested for special occasions.

    • Maintaining the flavor in cooking by minimally cleaning and oiling the panWhen cooking certain dishes, like paella, it's best to avoid scrubbing the pan with soap and instead use minimal cleaning and oiling to preserve the taste.

      When it comes to cooking certain dishes, like paella, it's important to maintain the flavor by minimally cleaning and oiling the pan instead of scrubbing it with soap. This practice might have originated from a lazy Spanish chef or just a desire to preserve the taste. Additionally, some convenience foods, like Tesco's microwavable paella, have their own unique quirks, such as oiling the plastic dish before reheating to keep the flavor. Another interesting food-related topic discussed was the process of preparing large prawns for cooking, which involves deveining and opening them up to reveal their round, chunky shape, unlike the typical image of a doughnut-like prawn.

    • The Rich History and Versatility of YogurtYogurt, a popular food item with a rich history, is made through culturing bacteria and can be consumed plain, spiced, or turned into beverages like mango lassi.

      Yogurt, which is a popular and versatile food item, has a rich history and can be made through a process of culturing bacteria. Homemade yogurt, especially, has been passed down through generations, much like a family heirloom. The importance of the initial yogurt and the bacteria in making all subsequent yogurts cannot be overstated. While there are various types of yogurt available today, such as Greek yogurt, the traditional method of making yogurt at home using the previous batch as a starter is still practiced. Yogurt can be consumed plain or spiced, and its taste can range from mild to fiery, depending on personal preference. The speaker shared a personal anecdote about discovering mango lassi, a popular yogurt-based beverage from India, which left a lasting impression on him. Despite the misconception that lassi is the name of a dog breed, it is actually the name of the yogurt drink. Overall, yogurt is a significant food item with a rich history and a wide range of applications, from being a simple side dish to a flavorful dessert or beverage.

    • Indian Pronunciation and Food DiscoveriesThe speakers discussed the unique pronunciation of Indian names and their experiences with Indian food, sharing their preferences for lassi and exploring the versatility of meals in Indian cuisine.

      The pronunciation of certain sounds in Indian languages can differ from English, and this was discussed in relation to the names Ravi and Lassi. Ravi's name is pronounced with the "a" sound as in "Ravi Shankar," while Lassi is a popular Indian yogurt-based drink. The speakers also discussed their experiences with Indian food and restaurants, sharing their preferences for having a lassi with or before a meal, and the existence of an Indian restaurant in London called Chynasto, known for its mango-themed dishes and martinis. The conversation also touched upon the versatility of a meal, with yogurt being considered a side dish or part of the main course, and the possibility of having an unrelated side dish like chips. Overall, the conversation revolved around the enjoyment of Indian food and culture, with a focus on the unique aspects of pronunciation and meal composition.

    • The importance of perfecting simple dishes like chips or friesEnsuring crispiness and well-cooked texture are key to great chips or fries. Individual ones are preferred over piles. Curly fries bring unique texture and flavor. Quality matters, as they're a beloved staple food. Can be found in various places and seasoned differently.

      The perfection of a simple dish like chips or fries, whether straight or curly, lies in their crispiness and well-cooked texture. The speaker expresses a strong dislike for piles of chips and a preference for individual ones that are super crispy and not overcooked or underseasoned. The introduction of curly fries was a significant moment, and they are still cherished for their unique texture and flavor. Despite their simplicity, ensuring the quality of chips or fries is crucial, as they are a beloved staple food. The conversation also touches upon the various places where one can find these delicious treats, from high-end restaurants to family pubs, and the different seasonings that can enhance their taste.

    • Exploring the Untapped Market of Curly Fry Photography and Food PreferencesDiscover the joy of curly fry photography and food preferences, from ketchup to mayonnaise, and try a new drink like champagne.

      There seems to be a lack of high-quality curly fry photography and an untapped market for curly fry enthusiasts on social media. The conversation also touched upon food preferences, specifically the conversion from ketchup to mayonnaise for dipping chips. The speakers shared their personal experiences with mayonnaise and chips, and how it has evolved over the years. Additionally, they discussed their preferred drinks to accompany their meals, with one speaker expressing a fondness for champagne. Despite some technical difficulties, the conversation remained light-hearted and enjoyable. If you're a curly fry lover or a photography enthusiast, this discussion may have sparked some ideas for future projects. And if you're looking for a new drink to try with your favorite side, why not give champagne a chance?

    • Alternative Beverage PreferencesPeople have unique alcohol preferences and experiences. While some enjoy champagne, others may prefer hot sake or sour drinks. Experiences with certain drinks can lead to unexpected discoveries.

      While some people enjoy starting a meal with champagne, our speaker has a different experience. He finds champagne and other sparkling wines to be too fizzy and overwhelming, leading to unpleasant effects. Instead, he prefers hot sake or sour drinks like margaritas and sour beer. The speaker also shares an experience of trying a flaming shot on his birthday, which turned out to be a disappointing end to the night. Despite his preference for certain drinks, he had an unexpected experience with jelly sake during a Japanese expo that he found delightful. Overall, the speaker's preferences and experiences show that everyone's relationship with alcohol is unique, and what works for one person may not work for another.

    • Unexpected discoveries can lead to delightful experiencesUnexpected discoveries can bring joy and delight, from a surprising beer to a beloved traditional dessert.

      Sometimes the unexpected can lead to delightful experiences. The speaker recounted his surprise when he was given a locally brewed sour beer after using the restroom at a pub. He described it as the best beer he's ever had, comparing the experience to discovering a new love. The conversation then turned to desserts, with the speaker expressing his preference for traditional British puddings, particularly a gooey chocolate sponge. He reminisced about a restaurant in Notting Hill that served such a dessert, lamenting that he had never tried it. The conversation ended with the speaker expressing his enjoyment of the simple pleasure of a hot, gooey chocolate pudding. The conversation showcases the joy that can come from unexpected discoveries and the comfort of traditional comfort foods.

    • Secret indulgences and sneaky ways to enjoy themPeople have hidden pleasures and go to great lengths to enjoy them discreetly, illustrating that everyone has their quirks and that these things can bring joy

      People have secret indulgences they hide from their loved ones. In this conversation, the speakers discussed their shared mistrust of a particular type of food item and their sneaky ways of consuming it without being found out. One speaker admitted to buying and eating Marks and Spencer's custard tarts secretly in the car, going as far as hiding the evidence to avoid detection. Another speaker shared his experience of trying a custard tart on the spot and having it collapse, resulting in a messy situation. These stories illustrate how people can have guilty pleasures and go to great lengths to enjoy them discreetly. It's a reminder that everyone has their quirks and that sometimes, the things we hide can be the very things that bring us joy.

    • Exploring food and shared experiences during mealsDiscovering new things, community engagement, and quality content are key elements of enjoying meals and life.

      Delightful exploration of food and shared experiences during a meal, as well as the unexpected discoveries that come with it. For instance, Christian Guru Murthy's reaction to curly fries and the secret ingredient not being revealed were entertaining moments that added to the overall enjoyment of the conversation. Additionally, the importance of social media engagement and keeping up with the latest news through subscribing to podcasts and following official accounts was emphasized. The discussion also highlighted the exceptional quality of guests on Krishnan's podcast, "Ways to Change the World," and the value of keeping track of popular dishes and health monitoring for cats through Pretty Litter. Overall, this conversation showcased the joy of discovering new things, the importance of community engagement, and the value of quality content and resources.

    • Shop luxury items at discounted pricesQuince lets you enjoy high-end goods without the high cost through discounted luxury items and ethical manufacturing practices

      You don't have to break the bank to enjoy high-end goods. At Quince, you can find stunning, luxury items for up to 80% less than their original prices. From buttery soft cashmere sweaters to luxurious Italian leather bags, Quince offers a wide range of products that don't compromise on quality. Plus, the company ensures safe, ethical, and responsible manufacturing practices. So, treat yourself to the finer things in life without the hefty price tag. Meanwhile, on a lighter note, have you ever pondered the absurdity of certain situations? For instance, what if you commissioned Picasso to paint your house and then painted it white instead? Or, what if you could pour Miracle-Gro onto pizzas to make them grow? These are just a few of the whimsical topics explored in Rob Orton's daily podcast. If you're intrigued, give the Rob Orton Daily Podcast a listen for a daily dose of poetry, stories, and amusing musings.

    Recent Episodes from Off Menu with Ed Gamble and James Acaster

    Ep 252: Jason Mantzoukas

    Ep 252: Jason Mantzoukas

    ‘How Did This Get Made?’ podcaster and ‘Brooklyn Nine-Nine’ star Jason Mantzoukas finishes up series 11. And half of his meal is lurking in the shadows…


    Listen to Jason’s podcast ‘How Did This Get Made?’ wherever you listen to podcasts.


    Recorded and edited by Ben Williams for Plosive.

    Artwork by Paul Gilbey (photography and design).


    Follow Off Menu on Twitter and Instagram: @offmenuofficial.

    And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.


    Watch Ed and James's YouTube series 'Just Puddings'. Watch here.



    Hosted on Acast. See acast.com/privacy for more information.


    Ep 251: Helen Skelton

    Ep 251: Helen Skelton

    TV presenter, author and Strictly contestant Helen Skelton takes on her next challenge: ordering her Off Menu menu in the Dream Restaurant.


    Helen Skelton’s book ‘In My Stride’ is out now published by Headline. Buy it here.

    Follow Helen on Twitter and Instagram @helenskelton


    Recorded and edited by Ben Williams for Plosive.

    Artwork by Paul Gilbey (photography and design).


    Follow Off Menu on Twitter and Instagram: @offmenuofficial.

    And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.


    Watch Ed and James's YouTube series 'Just Puddings'. Watch here.



    Hosted on Acast. See acast.com/privacy for more information.


    Ep 250: Patti Harrison

    Ep 250: Patti Harrison

    US stand-up and ‘I Think You Should Leave’ star Patti Harrison is this week’s dream dinner guest. She arrived so early her table wasn’t ready yet.


    Trigger warning: this episode contains talk of eating disorders.


    Patti Harrison is bringing her show ‘My Huge Tits Huge Because They Are Infected NOT FAKE’ to London’s Soho Theatre at the end of May and the Edinburgh Fringe in August.

    Follow Patti on Instagram @party_harderson


    Recorded and edited by Ben Williams for Plosive.

    Artwork by Paul Gilbey (photography and design).


    Follow Off Menu on Twitter and Instagram: @offmenuofficial.

    And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.


    Watch Ed and James's YouTube series 'Just Puddings'. Watch here.



    Hosted on Acast. See acast.com/privacy for more information.


    Ep 249: Rhys Nicholson

    Ep 249: Rhys Nicholson

    ‘Drag Race Down Under’ judge and ‘Taskmaster Australia’ star Rhys Nicholson is our guest diner this week. And they’ve brought along their pal Jeff Tartare.


    Rhys brings their new show ‘Huge Big Party Congratulations’ to the Edinburgh Fringe this August and then is touring the UK. For dates and tickets go to rhysnicholson.com.au

    Rhys’s book ‘Dish’ is out now. Buy it here.

    Watch Rhys’s special ‘Live at the Athenaeum’ on Netflix.

    Follow Rhys on Instagram @rhysnicholson


    Recorded and edited by Ben Williams for Plosive.

    Artwork by Paul Gilbey (photography and design).


    Follow Off Menu on Twitter and Instagram: @offmenuofficial.

    And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.


    Watch Ed and James's YouTube series 'Just Puddings'. Watch here.



    Hosted on Acast. See acast.com/privacy for more information.


    Ep 248: Huge Davies

    Ep 248: Huge Davies

    Comedian and podcaster Huge Davies brings disturbing news. Another great episode of Off Menu with Ed Gamble and The Boy.


    Listen to Huge Davies’s podcast ‘Slime Country’ with Ed Night and Sunil Patel wherever you listen to podcasts.

    Watch Huge’s special ‘The Carpark’ on YouTube for free.

    Follow Huge on Twitter and Instagram @hugedavies



    Recorded and edited by Ben Williams for Plosive.

    Artwork by Paul Gilbey (photography and design).


    Follow Off Menu on Twitter and Instagram: @offmenuofficial.

    And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.


    Watch Ed and James's YouTube series 'Just Puddings'. Watch here.



    Hosted on Acast. See acast.com/privacy for more information.


    Ep 247: Ardal O’Hanlon (Live in Dublin)

    Ep 247: Ardal O’Hanlon (Live in Dublin)

    It’s the final b-b-b-b-bonus episode from the live tour and what better way to end than with Irish comedy god and ‘Father Ted’ star Ardal O’Hanlon. Oh, and eating a creamy dessert.


    Follow Ardal on Twitter @ardalsfolly and Instagram @ardalohanlon


    Recorded by Matt Mountford-Lister for Storm Productions Group live at the Bord Gáis Energy Theatre in Dublin.

    Edited by Ben Williams for Plosive.

    Artwork by Paul Gilbey (photography and design).


    Follow Off Menu on Twitter and Instagram: @offmenuofficial.

    And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.


    Watch Ed and James's YouTube series 'Just Puddings'. Watch here.



    Hosted on Acast. See acast.com/privacy for more information.


    Ep 246: Karan Gokani

    Ep 246: Karan Gokani

    Co-founder of Hoppers restaurants Karan Gokani has a table booked this week, and he’s bringing along Edward Stephenson Jamison Gamble as his dining companion.


    ‘Hoppers: The Cookbook’ is out now, published by Quadrille Publishing. Buy it here.

    Go to Hoppers restaurants in London. Visit hopperslondon.com to book a table.

    Follow Hoppers on Instagram and TikTok @hopperslondon

    Follow Karan on Instagram @karancooks


    Recorded and edited by Ben Williams for Plosive.

    Artwork by Paul Gilbey (photography and design).


    Follow Off Menu on Twitter and Instagram: @offmenuofficial.

    And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.


    Watch Ed and James's YouTube series 'Just Puddings'. Watch here.



    Hosted on Acast. See acast.com/privacy for more information.


    Ep 245: Tommy Tiernan (Live in Dublin)

    Ep 245: Tommy Tiernan (Live in Dublin)

    Irish comedy icon Tommy Tiernan joins us for night one in Dublin. And, no, this episode hasn’t been edited much.


    Tommy Tiernan is on tour now with ‘Tommedian’. For dates and tickets go to tommytiernan.ie

    Follow Tommy on Twitter @Tommedian and Instagram @officialtommedian


    Recorded by Matt Mountford-Lister for Storm Productions Group live at the Bord Gáis Energy Theatre in Dublin.

    Edited by Ben Williams for Plosive.

    Artwork by Paul Gilbey (photography and design).


    Follow Off Menu on Twitter and Instagram: @offmenuofficial.

    And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.


    Watch Ed and James's YouTube series 'Just Puddings'. Watch here.



    Hosted on Acast. See acast.com/privacy for more information.


    Ep 244: Sara Barron

    Ep 244: Sara Barron

    Superb stand-up and podcaster Sara Barron has a reservation this week. And did you know her brother is a babe?


    Listen to Sara’s podcast ‘They Like to Watch’ wherever you listen to podcasts.

    Sara Barron is at the Edinburgh Fringe this August with her new show ‘Anything For You’. For tickets and info visit edfringe.com

    Follow Sara on Twitter @sarabarron and Instagram @sarabarron1000000


    Recorded and edited by Ben Williams for Plosive.

    Artwork by Paul Gilbey (photography and design).


    Follow Off Menu on Twitter and Instagram: @offmenuofficial.

    And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.


    Watch Ed and James's YouTube series 'Just Puddings'. Watch here.



    Hosted on Acast. See acast.com/privacy for more information.


    Ep 243: Joe Wilkinson (Live in Brighton)

    Ep 243: Joe Wilkinson (Live in Brighton)

    Despite wanting to go home, Joe Wilkinson showed up for his table at the Dream Restaurant, live in Brighton.


    Listen to Joe’s podcast Chatabix with David Earl wherever you listen to podcasts and follow Chatabix on Instagram @chatabixpodcast

    Joe’s book ‘My Autobiography’ is out now. Buy it here.

    Follow Joe on Instagram @gillinghamjoe


    Recorded by Matt Mountford-Lister for Storm Productions Group live at the Brighton Dome.

    Edited by Ben Williams for Plosive.

    Artwork by Paul Gilbey (photography and design).


    Follow Off Menu on Twitter and Instagram: @offmenuofficial.

    And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.


    Watch Ed and James's YouTube series 'Just Puddings'. Watch here.



    Hosted on Acast. See acast.com/privacy for more information.


    Related Episodes

    Ep 33: Jess Phillips MP

    Ep 33: Jess Phillips MP

    Order, order! The podcast gets political as MP Jess Phillips orders her dream meal. Will her menu get the genie's vote?


    Recorded and edited by Ben Williams for Plosive Productions.

    Artwork by Paul Gilbey (photography and design) and Amy Browne (illustrations).


    Jess Phillips MP's new book, 'Truth to Power: 7 Ways to Call Time on B.S.', is out this week. Buy it here.

    Follow Jess on Twitter: @JessPhillips.


    Follow Off Menu on Twitter and Instagram: @offmenuofficial.

    And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.


    Ed Gamble is on tour, including a date at the Shepherd's Bush Empire. See his website for full details.

    James Acaster is on tour. See his website for full details.

    Watch Ed and James's YouTube series 'Just Puddings'. Watch here.



    Hosted on Acast. See acast.com/privacy for more information.


    Dark Angels & Pretty Freaks #21, we talk about the Angels birthday, Birthday gifts, Comic book order, Graphic novice bad influence, Convenience store clerks, 5 Fav candies, Star Wars giveaway,Geek Life Radio, Things from another world and so much more. h

    Dark Angels & Pretty Freaks #21, we talk about the Angels birthday, Birthday gifts, Comic book order, Graphic novice bad influence, Convenience store clerks, 5 Fav candies, Star Wars giveaway,Geek Life Radio, Things from another world and so much more.  h

    Dark Angels & Pretty Freaks #21, we talk about the Angels birthday, Birthday gifts, Comic book order, Graphic novice bad influence, Convenience store clerks, 5 Fav candies, Star Wars giveaway,Geek Life Radio, Things from another world and so much more.

     

     

    http://www.darkangelsandprettyfreaks.com

     

    Episode 9: Give Us This Day, Our Daily Bread

    Episode 9: Give Us This Day, Our Daily Bread

    How do we trust that God will give us what we really need?  In this episode, Father Andrew examines the fourth petition of the Lord's Prayer, where we ask God to give us, every day, our daily bread. He explains how this "bread" we ask for is in fact all the sustenance we need, including the Holy Eucharist. He explains how we participate in God's plan to give everyone their daily bread when we give our tithes, and those tithes become the daily bread of others. And he responds to this frequent question about the stewardship of treasure: "How much, and when, should I give to God?"  

    Father Andrew Kemberling is a parochial vicar of Immaculate Heart of Mary in Northglenn, Colorado. For 14 years he was pastor at St. Thomas More Parish in Centennial, CO. With Mila Glodava, Director of Communications and Stewardship, he wrote the book "Making Stewardship a Way of Life: A Complete Guide for Catholic Parishes" (published by Our Sunday Visitor, 2009). The parish received many awards for its pioneering embrace of stewardship as a touchstone of parish life.  Fr. Andrew was born in Tucson, Arizona, and joined the Benedictine order in 1985. He was ordained a priest in 1988. 

    You are Free

    You are Free

    Life Matters TV presents another teaching from Pastor Chris Demetriou. Pastor Chris and his wife Loraine have been co-founders and senior pastors at Cornerstone the Church for the past 25 years. For more information visit our website at www.cornerstonethechurch.com or www.life-matters.tv.

    Please email us at admin@cornerstonethechurch.com. Our phone numbers are +44 01932 963000 or free phone UK 0800 368 9410 to leave a message, a prayer request, a testimony or here details of where we are located.

    Follow us on Twitter - @CTCLifeMatters

    Follow us on Facebook - Cornerstone Church