Day 21 and I’ve got Paul Csomo from the Varmints podcast on as my extra special super awesome guest. We talk about everything from podcast production stuff to Nickelback and “Henry Porter.” Anything and everything but animals, and it was an absolute blast.
Day 22. Happy Thanksgiving!! Not only do I get back to talking about turkey and cranberry sauce, but I actually give you the full rundown of how I am able to single handedly knock out our Thanksgiving dinner with a minimum of stress. *Plus bonus pie tips.
Basic Cranberry Sauce recipe can be found here, or on the back of EVERY bag of cranberries ever.
I just swap the water for good orange juice and throw in a cinnamon stick. Enjoy.
It’s Friday, day 23 of NAPODPOMO and that means it’s time for this week’s Recommended Listening. This week I am singing the praises of the return of one of my favorite cancelled podcasts, “The Thrilling Adventure Hour.”
It’s Day 24 of NAPODPOMO and I had to work so late I’m chatting live from my car to get this in before midnight.
It’s Sunday, Day 25 and Holy Sh*t the month is almost over. I can’t believe I’ve successfully made it this far. So I look back at this month compared to last year and how I’ve grown in skill, and how much better I think the shows have been this time around.
Monday, Day 26, and it’s time to do some chores. Today, the big story came from my “favorite” chore, cleaning the fish tank. More accurately, it came from Sam flooding the living room while I cleaned the fish tank…
Tuesday Day 27, and I’m kinda freaking out because I have just been featured in Discover pods.
Read the article here:
Wednesday Day 28 and we’re making mac and cheese.
Here’s what you’ll need:
1 Link Smoked Sausage- cubed
1 lb Macaroni Pasta of Your Choice
1/2 cup (1 stick) butter, cubed
2 heavy Tbs Flour
1/2 teaspoon salt
2 cups whole milk
8 ounces ( 1/2 lb) FRESHLY SHREDDED Cheddar Cheese
– Boil your pasta (duh)
-While pasta is boiling, brown your sausage in an extra large sauce pan or pot, remove sausage from pan and set aside
– In sausage pan, melt your butter and whisk together with sausage drippings
– Once butter is melted, whisk in your flour until thoroughly combined
-After flour is integrated, slowly whisk in your milk, giving it time to completely absorb into the flour butter mix before adding more. It will go from a paste to more of a gravy consistency.
-After all the milk is thoroughly mixed in, slowly whisk in your cheese in small handfulls, making sure to allow it to completely melt and integrate before adding more to the pan.
-After all of the cheese is added and melted, reintroduce the sausage to the mix and stir.
-Pour your cheese/ sausage mix over the top of your drained pasta and stir carefully to coat all of your pasta.
-Let it rest for about 5 minutes to allow the sauce to thicken and cool. (It will be SUPER HOT)
Serve and enjoy.
Thursday Day 29 and I’ve just about done it. I wanhted to do a big clip show at the end of this, but that’s just too much work. Instead I’m just looking back at how much I’ve grown in the last month of daily shows. Although it’s a tough thing to accomplish, I think this could be a great training exercise for any newbie podcaster to fast track growing their skills.
Very special thank you to all of you who have supported me through this whole month, especially: Paul Csomo, Derek Graziano, Chris Osborne, and Heather Welch. You guys are amazing.
It’s Friday November 30th, the final day of National Podcast Post Month. And to close things out, I decided to have my very best pod-friend, Extra Super Special Guest, Heather Welch from “Sunshine and Powercuts” on for little other reason than just that I love talking with her. Of course there are a few cases of kids and dog interference, but what would this show be without those sort of things? It is always so great to get to talk with Heather. She is such a sweet person. Why the hell is she friends with me? I still don’t get it, but I’m glad to have her in my life.
Listen to Heather on “Sunshine and Powercuts”
Check out Heather’s Podcast Recommendation “The Mindful Kind”