{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/6627da9ed1e1b20011a262f4/691c6e897cf1b7ec45bbc1d8?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"Immortality (Ft. Emily)","description":"<p>The podcast series that is immortal! Emily rejoins me in the kitchen to discuss <em>Immortality</em> by Dana Schwartz, the sequel to <em>Anatomy</em> from the deep dive episodes served up in September. Get ready to reenter Hazel’s world and get all of your questions from the ending of Book One answered!</p><p><br></p><p>Recipe: Ready for some roast brussel sprouts? These would be a great side on your Thanksgiving table! Or any time. You will need: 1 ½ pounds of brussel sprouts cut in half, 1 Tbsp of olive oil, 2 tsp balsamic vinegar, and dashes of garlic powder, salt, and pepper. Preheat the oven to 425ºF. Toss all ingredients in a large bowl. Spread the sprouts on a baking tray. Roast for 20 minutes, stirring or rotating sprouts halfway through. If desired, drizzle more balsamic vinegar or honey over the sprouts once they’re out of the oven. Enjoy!</p><p><br></p><p>Follow me on Instagram<a href=\"https://www.instagram.com/themenuscript?igsh=MTF5anNyOTFibnN5aw==\" rel=\"noopener noreferrer\" target=\"_blank\"> here</a> to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!</p><p><br></p><p>Artwork by<a href=\"https://www.instagram.com/stephanieilana?igsh=MXRwcnU5ZnV1cWhocw==\" rel=\"noopener noreferrer\" target=\"_blank\"> @stephanieilana</a></p><p>Editor: Alex Schmitz</p><p>Song: Clementi Piano Sonatina Op. 36 No. 3 in C Major</p><p><br></p><p><br></p>","author_name":"Rachel Schwartzbard"}