Loading Events

« All Events

  • This event has passed.

Show Notes

November 16, 2022

John Rush host of Rush To Reason

 First Hour 

Guests and Articles

Myra Mesko: Botanical Rush  Myra, the owner of Botanical Rush, has developed and owned her own natural skincare lines for over 20 years! Botanical Rush products are clean (non-toxic and have no harsh chemicals/fragrances) and have powerful, active ingredients that work! This is a true commitment to affordability so that a working mom or someone retired can still afford to take care of their skin. Not sure what to buy? Call in, and they will help you pick out what is best for you or someone on your Christmas list. 15% off Rush to Reason first-time orders by using the discount code JOHN15 


Melanie Reed, Team Member at New Barn Organics – Thanksgiving Dinner Topic. Butterscotch Pumpkin Crème Brûlé Recipe


Udo Erasmus: UDO’s Choice  Not enough omega-3 fatty acids in your diet? It can lead to various health concerns, including poor sleep, dry skin conditions, and even an increased risk of heart disease. But omega-3s can be confusing if you’re unfamiliar with them, leading to a widespread deficiency.  The omega-3 fats have also been found to enhance athletic performance, skin beauty, longevity, and energy levels. 

Udo’s pioneering work in health and wellness started over 40 years ago. As a prominent voice of the Healthy Fats/Oils movement, Udo raised manufacturing standards of food oils, including flax oil. In 1994, he co-founded the Udo’s Choice supplement brand, a global leader in cutting-edge health products specializing in healthy oils, probiotics, digestive enzymes, and greens. Udo is an accomplished author of several books, including Fats that Heal Fats that Kill, with 250,000+ copies sold. With an extensive education in Biochemistry and Biology and a master’s degree in Counseling Psychology, Udo has impacted millions of lives by delivering his fresh message on how to achieve perfect health. 

 Second Hour 

Guests and Articles

Richard Battle:
A Divided Team Guarantees Failed Leadership 
Failed leaders exhibit one or more of the following traits. 
No vision 
No plan 
Don’t communicate a vision or plan if they have one. 
Demonize and divide team members. 
Aren’t visible to the team during the difficult phase of execution 
Refuse to adapt to changing market and opposition forces 
Blame everyone but themselves when a failure occurs. 


New Study Proves Feminism Failed Women:
Jeremy Slayden – Founder of Warrior Mbs | a Pro-Patriot, Pro-Family Pro-Masculine Group That Empowers Men.  New Study Proves Feminism Failed Women: Liberal Women Are More Unhappy Without Men, Babies, and Marriage. 


 Third Hour 

Guests and Articles

John made an Announcement for Dr Syad Haider about The First Long COVID Reset Summit


Scott Garliss: Stansberry Research –  FTX and what that does to risk sentiment, Target’s earnings, plus consumer spending, and a possible slowing inflation and  easing up on rate hikes?


New Barn Organics Butterscotch Pumpkin Crème Brûlée 


For the Pumpkin Crème Brûlée: 
2 cups dairy-free milk of your choice 
4 large New Barn Organics, room temperature 
1 cup pumpkin puree 
½ cup sugar, plus extra caramelizing 
¼ tsp ground cinnamon 


For the butterscotch sauce: 

4 tbsp dairy-free margarine of your choice
½ cup dark brown sugar 
½ cup milk 
½ tsp vanilla extract 



Preheat the oven to 350°F. In a large pot, combine the milk, pumpkin puree, and cinnamon, bringing the mixture to a gentle simmer. Turn off the heat before it comes to a boil. 

In a large bowl, add egg yolks and sugar. Beat until light yellow and fluffy. 

Gently pour the pumpkin puree mix into the egg mixture until and whisk together quickly. Once fully incorporated, strain the mixture into a large bowl or measuring cup with a spout. 

Place ramekins in a large baking pan with approximately 1 inch of boiling hot water surrounding them in a water bath. Pour the pumpkin crème brûlée mixture evenly into the ramekins. Carefully place the baking pan into the oven and bake for 45 minutes until the edges have set and the center jiggles just slightly. 

Remove from the oven and allow to cool on a wire rack for 1 hour. Cover ramekins with plastic wrap and place in the refrigerator for at least 8 hours to set. 

Meanwhile, prepare the butterscotch sauce; melt the margarine in a small pot, and add dark brown sugar, milk, and vanilla extract to a small pot. Bring to a boil, stirring continuously until the sugar dissolves. Reduce heat to low and occasionally stir for 10-15 minutes, allowing it to reduce slightly.  

Turn off the heat and set the sauce aside, allowing it to cool completely before use. 

Once the ramekins have finished chilling, remove them from the refrigerator. Add a thin layer of butterscotch sauce on the pumpkin crème brûlée. 

Sprinkle a thin layer of sugar onto the butterscotch sauce. Use a kitchen torch to caramelize the sugar to create a hard top, or set the oven to broil and broil the ramekins for about 2 minutes. Watch carefully as the sugar can go from caramelized to burnt very carefully.