5.5 ”I Don’t Know What I Taught Those People I Was So High.”

Episode 5.5 I Don't Know What I Taught Those People I Was So High Welcome to another exciting episode of Dinner Table Talks! Joining me at the table this week is the fabulous Deidra Meyer-Hager, owner of Design Concepts Salon and Boutique, and you guessed it a Capricorn bestie. We're here to dive deep into some sizzling hot topics because, let's face it, I adore boss bitches! This week, we've got an eclectic mix on the menu: The daring escape attempt My encounters with coral snakes, a wake-up call for sure! The age-old question: Did you conquer the creature or let it be? Exploring neuromuscular dysfunction and its implications The mystery dweller inside that enigmatic hole Getting precise with diagnostics, because accuracy matters A choice: Will we harness this power for good or let it lead to our demise? A gentle reminder: Don't let the door hit you on your way out! Oops, did that slip out? Nifty tricks to dodge phone conversations (because who enjoys them anyway?) Confessions of an Earth allergy - it's a thing! That time I mystified folks while soaring in the clouds Embracing our introverted souls, a secret we share with the world When I had to boldly declare my uniqueness, and the world quaked in fear A flag beckoning me forward, a symbol of promise and adventure Caught in the liminal space, riding the waves of tranquility before the tempest strikes Tune in for a whirlwind of conversation that promises to be nothing short of spectacular. Join us as we navigate the twists and turns of life, from the quirky to the profound. Let's savor the calm before the storm, together! Unanswered Questions: Do Coral Snakes live in families? What's the likelihood of snake bite? Where do they live? Did Aislynn try using AI to find a recipe? Recipe of the Week: Thank you ChatGPT! "Ground Beef and Swiss Chard Stuffed Bell Peppers" that meets your dietary restrictions: Ingredients: 4 large bell peppers 1 pound ground beef 1 bunch Swiss chard, stems removed and leaves chopped 1/2 cup fresh basil leaves, chopped 2 cloves garlic, minced 1 small onion, finely chopped 2 tablespoons olive oil Salt and pepper to taste Instructions: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set aside. Heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion, and sauté until fragrant and translucent. Add ground beef to the skillet and cook until browned, breaking it apart with a spatula as it cooks. Once the beef is cooked, add chopped Swiss chard and basil to the skillet. Cook until the chard is wilted and tender. Season with salt and pepper to taste. Stuff the hollowed-out bell peppers with the beef and chard mixture. Place the stuffed peppers in a baking dish and cover with foil. Bake in the preheated oven for about 30-35 minutes, or until the peppers are tender. Serve hot and enjoy! This recipe avoids dairy, sugar, corn, and wheat. It's a flavorful dish that fits your dietary preferences. Enjoy! Random Question: What do you do when you're homesick?