Women Gone Wild on Stew For Lunch

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Stew for Lunch will interview Marina de Nadous, Thursday July 26th 2:15pm on the phone.

WOMEN GONE WILD
ROMANCE NOVELIST DISCUSSES SEX, LOVE & FANTASY

Housewives everywhere are picking up romance and erotica novels and leaving their lives of work, chores, and childcare behind to take off on fantastical journeys that heighten their souls and enrich their lives.

In a fascinating interview, Marina de Nadous, author of the enchanting new romance novel, The Celestial Sea: A Sacred Romance and Moral Quest, can discuss how women find empowerment reading about extraordinary and scandalous love affairs as well as:

  • Morality: should we listen to our hearts or to societal expectations?
  • The lure of fantasy: why women are drawn to make-believe
  • Mid-Life Crisis: can you find love and happiness in mid-life?

Marina de Nadous is an entrepreneur and free spirit who thinks and acts outside the box. She is an interior designer and early years educator, specializing in an alternative and artistic approach. Marina is interested in all aspects of the arts, and through her storytelling she portrays exquisite bliss, possible within domestic regularity. An experienced mother and housewife, she is passionate about finding that elusive “something”—the heaven in the here and now. Widely read and traveled, and the instigator of several community-based endeavors, she has spent many years harboring the seeds of The Celestial Sea Voyages.

The Celestial Sea can be purchased through www.Troubador.co.uk and the kindle edition is currently available throughwww.Amazon.com

The Celestial Sea will be available through all major booksellers on August 1, 2012

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Region Rick’s Farm

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Audio from Stew for Lunch 6-20-2012

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E’Twaun Moore: 2012-06-20-Stew-ETwaunMoore

 

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Audio from Stew for Lunch 6-19-2012

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Nancy Wilson of Heart: 2012-06-19-Stew-NancyWilson

Richard Davies author of A Reluctant Miracle :  RF-2012-06-19-Stew-RichardDavies

Dave from Crown Point makes a Mitch Daniels comment, and I give a shout out to Christine: 2012-06-19-Stew-AlmsComment

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“Guys Guide” to Living With Cancer author on “Stew for Lunch” June 19th.

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Richard Davies is scheduled to be my guest Tuesday June 19th at 12:35pm for a phone interview.

SURVIVOR AND HUMORIST OFFERS A “GUY’S GUIDE”

TO LIVING WITH CANCER

When Richard Davies says he knows a thing or two about being sick, you better believe him. Over the course of his life, Davies, author of the new book A Reluctant Miracle, has spent approximately two years in hospitals for everything from broken bones to misplaced organs. In 2003 he was diagnosed with prostate cancer and multiple myeloma in 2004. But with the help of his long-suffering wife Terri and a good sense of humor (not to mention a decent amount of chemotherapy, total body irradiation, and a few painkillers) Davies is now healthy and sharing his advice to others facing a chronic illness. In a charming, funny, and informative interview Richard can discuss:

  • Tips for staying on the good side of caregivers, nurses, and doctors, even when things are at their worst
  • Navigating the United States health care system from a British perspective, and what he’d change about it
  • Sex and intimacy during a prolonged, life-threatening illness – more important than you realize!
  • Sharing his DNA with two other people: the rare experience of receiving a bone marrow transplant from an unrelated donor
  • What it means to be a “good” patient and the importance of being involved in your healthcare
  • …and of course a few good jokes as well!

Richard Davies was the youngest of three children, born in an English military hospital in 1955 and raised in the countryside of North Wales. Over the course of his life he has spent approximately two years in hospitals, for everything from broken bones to misplaced organs. Though he currently has a clean bill of health and leads an active “climb every mountain” lifestyle, Davies continues to live with multiple myeloma, a type of cancer which has no cure. He currently lives in Colorado with his wife, Terri.

Website: www.AReluctantMiracleBook.com

A Reluctant Miracle is available in print and e-book format from Amazon, Barnes & Noble, and Dog Ear Publishing

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Steven Raichlen with Stew for Lunch – YouTube

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Steven Raichlen with Stew for Lunch – YouTube.

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Steven Raichlen BarbecueBible on Stew for Lunch

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Stew talked meat with BBQ master Steven Raichlen!
Listen Here. 2012-05-22-Stew-Raichlen

And check out Steve’s new book.

BEST RIBS EVER

100 Killer Recipes
Including Slaws, Baked Beans & Finger-Lickin’ Sauces

Multiple James Beard Award–winner Steven Raichlen, who brought us the NEW YORK TIMES bestseller PLANET BARBECUE!, HOW TO GRILL, THE BARBECUE! BIBLE, and many other grilling manuals, sets his sights on the all-American favorite—RIBS—in BEST RIBS EVER: 100 Killer Recipes Including Slaws, Baked Beans & Finger-Lickin’ Sauces (June 2012; Workman Publishing.)

There’s no denying that ribs are an American obsession. Meat just tastes better on the bone, especially one you can hold in your hands. And there’s no one better to give us a crash course in grilling, smoking, spit-roasting, and even deep-frying ribs than Steven Raichlen. In BEST RIBS EVER, the updated and expanded edition of his classic Ribs, Ribs, Outrageous Ribs, Raichlen includes how to properly set up a grill and what tools to have on hand (even how to make grill-quality ribs indoors!) He gives us a run-down on the wide variety of ribs available, from pork baby backs to country-style ribs; beef short ribs to beef long ribs; plus veal ribs, lamb ribs, and even vegetarian ribs (think celery and bananas). There are delicious, finger-lickin’ recipes for rubs, marinades, sauces, and glazes, along with accompanying sides, desserts, and even drinks—both leaded and unleaded!
Raichlen’s recipes range from the most traditional to the exotic, from the delectable to the even more delectable:

•       FIRST-TIMER’S RIBS: A basic, foolproof recipe that yields competition-quality ribs every time!
•       MINT JULEP RIBS WITH BOURBON MINT BARBECUE SAUCE: These ribs pay homage to two classic Southern beverages:  the mint julep and “sweet tea.”
•       COUSIN DAVE’S CHOCOLATE CHIPOTLE RIBS: Sound bizarre? Hardly. Chiles and chocolate are the backbone of the classic Mexican sauce mole poblano.
•       MILK AND HONEY SPARERIBS: Like many Italian dishes, and unlike most North American ribs, the dish isn’t about spice or smoke or barbecue, it’s about the pork!
•       SALT AND PEPPER BEEF RIBS: A Texas tradition, based on the very simple notion that when the beef is top-notch and the grill is hot and smoky, you don’t need a lot in the way of seasonings to make barbecue that is world-class.

No proper barbecue should be without sides. Raichlen’s Grilled Corn with Barbecue Butter, Molasses Mustard Baked Beans, Smoky Mac and Cheese are stars in their own right. There are even Dessert “Ribs”—Molasses and Spice Grilled Bananas.

Finally, in an all-new chapter of BEST RIBS EVER, Raichlen includes complete suggested menus with main dishes like Chicken-Fried Pork Ribs, to sides like Grilled Corn Fritters, to desserts like Smoke-Roasted Peach Crisp, making it the all-in-one, go-to guide for your next summer barbecue!

About the Author:  STEVEN RAICHLEN is America’s “master griller” (Esquire). His books have won James Beard and IACP awards and his last, Planet Barbecue!, was a New York Times bestseller. Articles by him appear regularly in The New York Times, Esquire, and numerous food magazines. He founded the sold-out Barbecue University at the Broadmoor in Colorado Springs, and his popular TV series Primal Grill and Barbecue University air on PBS. In June, Forge Books will publish his first novel, Island Apart.  He and his wife live in Miami and on Martha’s Vineyard, Massachusetts.

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Discover how to make the lip-smackingest, mouth-wateringest, crowd-pleasingest ribs ever! Just in time for the season of grilling!

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Stew will talking meat on May 22 with BBQ master Steven Raichlen!
Tuesday 12:35pm -12:45pm Central Time

And check out Steve’s new book.

BEST RIBS EVER

100 Killer Recipes
Including Slaws, Baked Beans & Finger-Lickin’ Sauces

Multiple James Beard Award–winner Steven Raichlen, who brought us the NEW YORK TIMES bestseller PLANET BARBECUE!, HOW TO GRILL, THE BARBECUE! BIBLE, and many other grilling manuals, sets his sights on the all-American favorite—RIBS—in BEST RIBS EVER: 100 Killer Recipes Including Slaws, Baked Beans & Finger-Lickin’ Sauces (June 2012; Workman Publishing.)

There’s no denying that ribs are an American obsession. Meat just tastes better on the bone, especially one you can hold in your hands. And there’s no one better to give us a crash course in grilling, smoking, spit-roasting, and even deep-frying ribs than Steven Raichlen. In BEST RIBS EVER, the updated and expanded edition of his classic Ribs, Ribs, Outrageous Ribs, Raichlen includes how to properly set up a grill and what tools to have on hand (even how to make grill-quality ribs indoors!) He gives us a run-down on the wide variety of ribs available, from pork baby backs to country-style ribs; beef short ribs to beef long ribs; plus veal ribs, lamb ribs, and even vegetarian ribs (think celery and bananas). There are delicious, finger-lickin’ recipes for rubs, marinades, sauces, and glazes, along with accompanying sides, desserts, and even drinks—both leaded and unleaded!
Raichlen’s recipes range from the most traditional to the exotic, from the delectable to the even more delectable:

•       FIRST-TIMER’S RIBS: A basic, foolproof recipe that yields competition-quality ribs every time!
•       MINT JULEP RIBS WITH BOURBON MINT BARBECUE SAUCE: These ribs pay homage to two classic Southern beverages:  the mint julep and “sweet tea.”
•       COUSIN DAVE’S CHOCOLATE CHIPOTLE RIBS: Sound bizarre? Hardly. Chiles and chocolate are the backbone of the classic Mexican sauce mole poblano.
•       MILK AND HONEY SPARERIBS: Like many Italian dishes, and unlike most North American ribs, the dish isn’t about spice or smoke or barbecue, it’s about the pork!
•       SALT AND PEPPER BEEF RIBS: A Texas tradition, based on the very simple notion that when the beef is top-notch and the grill is hot and smoky, you don’t need a lot in the way of seasonings to make barbecue that is world-class.

No proper barbecue should be without sides. Raichlen’s Grilled Corn with Barbecue Butter, Molasses Mustard Baked Beans, Smoky Mac and Cheese are stars in their own right. There are even Dessert “Ribs”—Molasses and Spice Grilled Bananas.

Finally, in an all-new chapter of BEST RIBS EVER, Raichlen includes complete suggested menus with main dishes like Chicken-Fried Pork Ribs, to sides like Grilled Corn Fritters, to desserts like Smoke-Roasted Peach Crisp, making it the all-in-one, go-to guide for your next summer barbecue!

About the Author:  STEVEN RAICHLEN is America’s “master griller” (Esquire). His books have won James Beard and IACP awards and his last, Planet Barbecue!, was a New York Times bestseller. Articles by him appear regularly in The New York Times, Esquire, and numerous food magazines. He founded the sold-out Barbecue University at the Broadmoor in Colorado Springs, and his popular TV series Primal Grill and Barbecue University air on PBS. In June, Forge Books will publish his first novel, Island Apart.  He and his wife live in Miami and on Martha’s Vineyard, Massachusetts.

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Homelessness On The Rise For Female Veterans . . .

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Here is the audio of Stew for Lunch’s interview with William Panzarella: 2012-04-26-Stew-Panzarella 

Writer, Researcher & Advocate for Veteran’s issues, William Panzarella, author of “American Horse,” which tells the story of the Greatest Generation, and the struggles of a World War II veteran to grapple with confliction, grief and regret.

Homelessness On The Rise For Female Veterans . . .

 CBS News reports that homelessness and economic struggles are escalating among female veterans as the number of women without permanent shelter has more than doubled in the last six years.
·         Is it up to the government to provide for veterans who risked their lives for their country?
·         Why is adjusting to life at home in America challenging?
·         What can you do as an individual to honor their service?

http://www.williampanzarella.com/

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Dickey’s BBQ of Schererville Joe with Stew

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Stew for Lunch was pleased to have some tasty food from Dickey’s BBQ
2012-04-05 Dickey’s BBQ

WJOB crew enjoying Dickey's BBQ

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