Explore every episode of the podcast Leah and Dan

Can you guess them before Leah and Dan?

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I could watch these on repeat!

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Can we honour God in Halloween?

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Is this genius or what?

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and find the joy in it.

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Pastor Izzy from Courageous Church breaks down Hebrews 11:39,m These were all commended for their faith, yet none of them received what had been promised, 40 since God had planned something better for us so that only together with us would they be made perfect".

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For one whole year. Would you accept this hypothetical?

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What did you learn late in life? Join the club!

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When you go to the shops for something and come back with something else

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What did people think they were made of?

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Check out Blake Proud's recipe: Ingredients1 medium Pumpkin 2 tbsp olive oil1 tsp cumin seeds1 tsp fennel seeds1 tsp coriander seedsSalt to taste
Toasted Pine Nut–Sesame Oil2 tbsp olive oil2 tbsp pine nuts1 tbsp black sesame seedsPinch of salt
Lemon Yoghurt Sauce½ cup Greek yoghurtJuice of ½ lemon1 tsp olive oilPinch of salt 
Method1️⃣ Preheat oven to 200 °C fan-forced. Slice the Japanese pumpkin into wedges, leaving the skin on. Toss with olive oil, cumin, fennel, coriander seeds and salt.2️⃣ Roast on a tray until golden and tender around 35 minutes.3️⃣ For the toasted oil, gently heat olive oil in a small pan. Add pine nuts, black sesame seeds and salt. Stir until the nuts turn golden and everything smells toasty. Remove from heat and cool.4️⃣ For the yoghurt sauce, mix Greek yoghurt, lemon juice, olive oil and salt until smooth. Adjust acidity to taste.5️⃣ If serving later: cool the pumpkin, refrigerate, and reheat gently in the microwave or oven before serving.6️⃣ To plate, arrange warm pumpkin, drizzle with the nut–sesame oil, and finish with dollops of lemon yoghurt. Scatter extra seeds or herbs if you’ve got them.

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Are we body shaming squirrels now?

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Fishy tales that have gone wrong.

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Let if form you and comfort others

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Is 20 Minutes enough time to arrive at the airport before your flight?

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See ya later alligator 

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Our Christian Tune of the Week was "Running Back Home" from Aussie Christian singer Ethan Beer, who's been described as the "Aussie Ed Sheeran".

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Pastor Brad Paterson, "the Shearing Pastor", from Kalamunda Church of Christ, gives us the lowdown on how what we consume can impact our mental health. We need to consume good news to grow and have a new vision for the future!

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Pastor Izzy from Courageous Church breaks down Romans 5:19 "For just as through the disobedience of the one man the many were made sinners, so also through the obedience of the one man the many will be made righteous."

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Can you get the movie from the similarly bad title?

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Weird ways you've lost a tooth

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Check out Blake Proud's recipe: 
Serves:
4 | Prep: 10 min | Cook: 30 min
---
Ingredients
For the Meatballs
500 g beef & pork mince (or all beef)
¾ cup breadcrumbs
1 egg
½ cup milk
30 g grated Parmigiano Reggiano or Pecorino Romano
2 cloves garlic, minced
2 tbsp chopped flat-leaf parsley
1 tsp oregano (or basil)
1 tsp salt
½ tsp black pepper
2 tbsp freeze-dried shiitake mushrooms, zested

For the Sauce
2 tbsp extra-virgin olive oil
1 small onion, finely chopped (optional but classic)
1 clove garlic, sliced
1 x 700 g can Italian tomatoes (San Marzano if you can)
Pinch of sugar & salt
½ cup water (to loosen)

To Finish
80–100 g grated Parmesan, for melting on top
Fresh parsley, to serve


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Method
1. Make the meatball mix
In a big bowl, combine the mince, breadcrumbs, milk, egg, grated cheese, garlic, parsley, oregano, salt, pepper and shiitake powder.
Mix gently by hand until just combined. Roll into golf-ball-sized balls.


2. Make the tomato sauce
In a wide, deep pan (with a lid), heat the olive oil over medium heat.
Add onion and cook a few minutes until soft, then add sliced garlic and stir 30 seconds.
Tip in the tomatoes, crush them with a spoon, season with salt and a pinch of sugar, and pour in the water.
Let the sauce simmer for about 5 minutes so the flavours start to come together.


3. Add the meatballs
Gently nestle the raw meatballs into the simmering sauce in one layer.
Cover with the lid and let them poach in the sauce on low heat for about 25 minutes, turning once halfway through.
They’ll cook through gently and stay beautifully tender while the sauce thickens around them.


4. Finish & serve
Sprinkle grated Parmesan all over the top, cover again for 2–3 minutes until it melts.
Scatter with extra parsley and drizzle of olive oil.
Serve straight from the pan with crusty bread, pasta or just a fork and a big smile 

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Could be the next 'Surfs Up' champion

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Weird objects you found 

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Frugal tricks 

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A thing of nightmares...

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What song do you know off by heart?

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Don't underestimate its power.

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When outsourcing tasks to family members goes wrong.

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Things you got stuck doing in your undies 

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What does it mean?

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Aggressive animal encounters

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70% of the time its going to be a bad smell. Would you accept this hypothetical?

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Check out Blake Proud's recipe and all the ways you could use it

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Keeping neighbours awake.

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Passenger Princess, how did it fit in that car!?

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Ice breaker questions for your holiday gatherings

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One lady speaks up.

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What smell would to be woken up by?

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Struggling to communicate with your partner? You can check out more from Brett and Kate Ryan at Faith and Friendship - Focus on the Family Australia (families.org.au)

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What does it mean?

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Is it full of orange couches?

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Humanise the people around you, even if you're just passing them by.

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You have no idea where and who it's from. Would you accept this hypothetical?

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When we gather to pray, we get a heavenly set of options. Pastor Izzy from Courageous Church breaks down Acts 2:42, "And they continued steadfastly in the apostles' doctrine and fellowship, and in breaking of bread, and in prayers".

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Our souls weren't made to carry the weight of the internet 

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Check out Blake Proud's recipe here: Ingredients (serves 4)
250 g baby Roma tomatoes, diced small
¼ small red onion, very thinly sliced (just a whisper)
1 large handful fresh basil leaves, torn
1 tsp Geraldton wax needles (finely chopped) or zest of 1 lemon
6–8 baby bocconcini balls, sliced into rounds
3 tbsp extra virgin olive oil
1 tsp balsamic glaze
Pinch of sea salt & cracked black pepper
4 slices of sourdough or ciabatta, toasted
1 garlic clove, halved (to rub on the toast)


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Method
1. Prepare the dressing: In a small jar, combine olive oil, balsamic glaze, and a pinch of salt. Shake well until emulsified.

2. Mix the topping: In a bowl, combine the baby Roma tomatoes, red onion, basil, Geraldton wax (or lemon zest), bocconcini, and a crack of black pepper.

3. Toast the bread: Grill or toast the bread slices until golden. Rub each slice with the cut side of the garlic clove and drizzle with a little olive oil.

4. Assemble: Spoon the tomato mixture generously over the bread. Drizzle the olive oil–balsamic dressing over the top.

5. Finish: Garnish with a few extra basil leaves or a pinch of Geraldton wax needles for aroma. Serve immediately.

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The Birth That Shocked Doctors

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How to decipher between hurt and harm. To here more from Brett and Kate Ryan from Focus on the Family you can head here: Faith and Friendship - Focus on the Family Australia (families.org.au)

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Can you guess what made the list?

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