Steve from Slow News Day is joining me today to talk about the recent ruling that Julian Assange can be extradited to the US. Steve is part of the Free Assange movement.
https://www.politico.com/news/2021/12/10/uk-court-extradition-us-spying-524073
I can’t believe I’m 44 making marshmallows for the first time. It’s so easy and they taste great, not to mention they’re so much healthier than store bought marshmallows. Here’s how we made them.
++ In a mixing bowl, combine 22g grass-fed gelatin & 1/2 cup water. Mix. Set aside.
++ In a stove top safe pot, combine 1/2 cup water, 1 1/2 cups sugar (we used organic maple) and 1 1/4 cups syrup sweetener (we used organic maple syrup). Add a pinch of salt. Boil at 240 degrees for 5-6 minutes.
++ Start whisking your gelatin on low speed and add the hot syrup. Slowly bring speed up on mixer until it’s on high. It took about 6-8 minutes before our mixture looked like marshmallow goo.
++ Prep your pan for the goo by greasing it and sprinkling powdered sugar all over it.
++ Pour goo into pan, sprinkle powdered sugar on top, let sit for 12 hours.
++ Grease your knife and dip it into powdered sugar, then cut your marshmallows into whatever shape you want.
++ Sprinkle more sugar on all sides
++...
We went to the Dunedin Celtic Festival last weekend and had our usual fare - haggis. It’s known as the official meal of Scotland. It’s essentially organ meats cooked in sheep’s stomach. Yum! My dad, Dr Chip, explains (while wearing a kilt) why haggis is so healthy. And if you don’t like haggis, you can get some similar nutrition in the cod liver/butter oil I take daily - link below!
COD LIVER/BUTTER OIL (Promo code "Alison" for 10% off):
https://www.greenpasture.org/
MAKE-UP / SKIN CARE (Promo code "Alison" for 10% off):
https://formlessbeauty.com/
