MiShel Lee will talk about all things relating to travel from a solo traveller’s point of view. We get raw and dive into the nitty gritty of travelling, the good and the bad. We hope this podcast will give you all the tools and tips you need to feel comfortable and confident to explore this amazing planet. Our guests will talk about their experiences with Travel and we will explore some important issues relating to tourism and our planet.
063 - International travel post COVID | Jason Kueper
Jason Kueper returns to talk about his recent international travel.
Jason just got married with an intimate covid wedding. Jason is from the United States, he and his husband enjoyed a honeymoon in Croatia in August 2020. This is mindblowing to an Australian. Mishel and Jay discuss how this was possible and what rules and regulations applied to make this happen. We also get another tasty recipe.
Baked Mac and Cheese.
8oz ( 226 grams ) elbow pasta
1 pound (454 grams) shredded cheddar cheese
1 green bell pepper Only need half a cup, diced.
2 tablespoon from Pimentos chilli peppers jar
1 Cup Mayo
1 can of cream of chickens soup
Preheat over to 350f (176c)
Cook pasta
Then combine all the other ingredients with the pasta in a casserole dish. Bake for around 30 minutes.
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29 Jul 2020
062 - COVID life in South Africa | Cheryl Ruthven
We travel to Johannesburg, South Africa.
Cheryl Ruthven is a school principle; she explains the impact COVID -19 has had on the school systems in South Africa and how quickly they moved to remote learning. Cheryl also explains the Apartheid for those who may not know much about the racial segregation in South Africa, which was in place until 1994. If you are triggered by topics such as racism and slavery please proceed with caution. She also gives us a delightful dessert recipe. To watch Mishel Lee and Troy Larkin cook the Malva pudding please head to our YouTube channel With You Every Step.
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Malva Pudding recipe
1 cup Sugar
2 tablespoons Butter
2 tablespoons Apricot Jam (smooth)
1 egg (beaten)
1 teaspoon Bicarbonate soda
2 tablespoon Vinegar (white is ok, prefer brown if you have)
1 cup Milk
1 cup Cake flour (a little heaped)
Bake for 40 minutes at 180c
Heat
1 cup Cream
3/4 cup Sugar
1 tablespoon Butter
1 tablespoon Caramel essence
Pour over top of cooked pudding and return to oven. Oven should be off, let sit for a short time or till ready to serve. Serve hot with ice cream or cream.
15 Jul 2020
061 - COVID life in FRANCE | Claire Devoine
This week we travel to France to talk to Claire Devoine.
Claire was backpacking in Australia when COVID-19 took over the world. She talks about how her life changed, dreams of travelling Aus devastated and her quick departure home to France. She discusses the differences she noticed in COVID restrictions between the two countries. Claire also shares a delicious recipe for us to cook.
Watch Mishel and Troy attempt the recipe https://www.youtube.com/channel/UCvQKZdgljl1jaqUZBPsYa2A/
Thank you for listening and we hope that you are all well and healthy. If you do enjoy hearing these stories, please leave us a glowing review.
Any questions please email withyoueverysteppodcast@gmail.com
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