In You Are Loved, artist Alex Cook intimately relates his creative and spiritual adventures in his quest to create beauty and know God. Anyone longing to bring their own precious vision into reality will find solace and inspiration in these very human stories of a life dedicated to following inspiration. This inspiring collection of stories paints the heartfelt, personal journey of an artist who experiences and observes his inner life with unflinching honesty and strives to live his outer life just as honestly. We share Alex's struggles and revelations as he explores the questions that start to drive him from a young age: What is God and what happens when I express His Love in in my own way? Does God really tell me to go walking late at night just to dance on a hill, travel to Africa to paint a mural or don a bear costume to ride through the streets of Boston? How can I be an artist who is true to Beauty and the Voice within and still pay the rent? In a series of thoughtful and often humorous adventures, Alex reveals how he grew in his artistic and authentic expression over the years - one inspired step at a time - until he eventually found himself making his living as a traveling musician and muralist. Alex also recounts his four-year battle with depression and the path that finally led to freedom. He talks about the magic and adventure of hitchhiking and how it opened his world and later prepared him to reach men in jail as a chaplain. He writes about navigating romantic relationships and opportunity they provide for spiritual growth. Always he is his own man, defying standard assumptions and praying beyond his fears. This book is a fascinating look at the creative process and how to live a life of courage and love. It gives us an inkling of the ever-expanding journey Love takes us on if we let it, and the profound impact following that path can have on our lives and those around us.
Contrary to popular belief, managing money is simple. Most people struggle with money at some point in their lives and sadly too many never stop struggling. For couples, money problems are the most common source of disagreement. Whilst many people may desire financial freedom, few find it. There is good news. A few simple changes, based on biblical wisdom, and you can be on a clear path to financial freedom. This book will help you get there.
How does one become an Iron Chef and a Chopped judge on Food Network—and what does she really cook at home? Alex Guarnaschelli grew up in a home suffused with a love of cooking, where soufflés and cheeseburgers were equally revered. The daughter of a respected cookbook editor and a Chinese cooking enthusiast, Alex developed a passion for food at a young age, sealing her professional fate. Old-School Comfort Food shares her journey from waist-high taste-tester to trained chef who now adores spending time in the kitchen with her daughter, along with the 100 recipes for how she learned to cook—and the way she still loves to eat. Here are Alex’s secrets to great home cooking, where humble ingredients and familiar preparations combine with excellent technique and care to create memorable meals. Alex brings her recipes to life with reminiscences of everything from stealing tomatoes from her aunt’s garden and her first bite of her mother’s pâté to being one of the few women in the kitchen of a renowned Parisian restaurant and serving celebrity clientele in her own successful New York City establishments. With 75 color photographs and ephemera, Old-School Comfort Food is Alex’s love letter to deliciousness.
The all-in-one cooking bible for a new generation with 300 recipes for everything from simple vinaigrettes and roast chicken to birthday cake and cocktails. For Alex Guarnaschelli—whose mother edited the seminal 1997 edition of The Joy of Cooking, which defined the food of the late twentieth century—a life in food and cookbooks was almost predestined. Now an accomplished chef and author in her own right (and mom to a young daughter), Alex pens a cookbook for the way we eat today. For generations raised on vibrant, international flavors and supermarkets stocked with miso paste, harissa, and other bold condiments and ingredients, here are 300 recipes to replace their parents’ Chicken Marbella, including Glazed Five-Spice Ribs, Roasted Eggplant Dip with Garlic Butter Naan, Roasted Beef Brisket with Pastrami Rub, Fennel and Orange Salad with Walnut Pesto, Quinoa Allspice Oatmeal Cookies, and Dark Chocolate Rum Pie.
The all-in-one cooking bible for a new generation with 300 recipes for everything from simple vinaigrettes and roast chicken to birthday cake and cocktails. For Alex Guarnaschelli—whose mother edited the seminal 1997 edition of The Joy of Cooking, which defined the food of the late twentieth century—a life in food and cookbooks was almost predestined. Now an accomplished chef and author in her own right (and mom to a young daughter), Alex pens a cookbook for the way we eat today. For generations raised on vibrant, international flavors and supermarkets stocked with miso paste, harissa, and other bold condiments and ingredients, here are 300 recipes to replace their parents’ Chicken Marbella, including Glazed Five-Spice Ribs, Roasted Eggplant Dip with Garlic Butter Naan, Roasted Beef Brisket with Pastrami Rub, Fennel and Orange Salad with Walnut Pesto, Quinoa Allspice Oatmeal Cookies, and Dark Chocolate Rum Pie.
Through 150 decadent and smart recipes, the Food Network icon explores how the relationships with her family have shaped her as a chef and home cook. “Each recipe overflows with love and purpose, technique and soul, and, most of all, genuine joy for nourishing the people in your life who matter most.”—Gail Simmons, food expert, TV host, and author of Bringing it Home NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR AND FOOD NETWORK Growing up with a legendary cookbook-editor mother and a food-obsessed father, Alex Guarnaschelli has always loved to cook. Now, with a daughter of her own, food and cooking mean even more to Alex—they are a way for her to share memories, such as shopping in Little Italy with her father for cured meats and aged cheeses, and tasting the recipes her mom would make from the cookbooks of the iconic authors she worked with. And, more than anything, cooking is what Alex and her daughter, Ava, most love to do together. In Cook with Me, Alex revives the recipes she grew up with, such as her mom’s chicken with barbecue sauce and her dad’s steamed pork dumplings, offers recipes for foods that she wishes she grew up with, such as comforting and cheesy baked ziti, and details dishes new to her repertoire, including sheet pan pork chops with spicy Brussels sprouts and a roasted sweet potato salad with honey and toasted pumpkin seeds. From meatballs two ways (are you a Godfather or a Goodfellas person?) to the blueberry crumble her mom made every summer, Alex shares recipes and insights that can come only from generations of collective experience. These recipes reflect the power that food has to bring people together and is a testament to the importance of sustaining traditions and creating new ones.
Sumptuous simple recipes, inspired by Alex's travels and family gatherings.' Mary Berry 'Home cooking that is perfectly suited for midweek family meals or special occasions with friends. Enjoy it people!' Tom Kerridge As Bake Off judge Paul Hollywood freely admits, it's his wife Alex who is in charge of cooking in the Hollywood household. She's the one who plans, shops and cooks so they can enjoy delicious home-made food with family and friends. An accomplished self-taught cook who comes from a family of food-lovers, Alex is passionate about food but firmly believes that cooking and eating are about one thing: enjoyment. Her recipes fall into one of two categories -- quick and simple for when you don't have much time during the week, or slow and simple for a lazy weekend at home. But simple doesn't mean ordinary. With a few clever twists and drawing on influences from her travels and her family (a glamorous French grandma, a father brought up in Spain and a Norwegian great grandmother) Alex's recipes are easy, inexpensive and just a little bit different. For anyone who wants inspiration for quick mid-week meals, impromptu kitchen suppers with friends or relaxed weekend socials, My Busy Kitchen is the book for you.
NEW YORK TIMES BESTSELLER • 75 family favorites get leveled up to be even bolder, saucier, cheesier, and crisper thanks to Iron Chef Alex Guarnaschelli and her highly opinionated chef-in-training daughter Ava! A FOOD NETWORK BEST COOKBOOK OF THE YEAR From the time she was old enough to hold a fork, Ava has been at Alex’s side in the kitchen, whether eating lusciously cheesy gnocchi at Alex’s New York City restaurant, Butter, or making classic French omelets with her famous Iron Chef mom. While Alex turns to treasured cookbooks for inspiration, Ava scrolls through TikTok—and now as a teenager, Ava is teaching Alex a thing or two. Through seventy-five witty and informative recipes, Alex and Ava share a repertoire of dishes that define their modern family meals: bold flavored, comforting, satisfying, and always supremely delicious. Side by side, they cook their way through family favorites like Blueberry Pie from Alex’s mom, a legendary cookbook editor, and Nanny Ida’s Crisp Potato Latkes. Tips and notes offer great cooking advice for achieving the fluffiest frittatas (add water, never milk) and how to season and mix meatballs so they always stay juicy (spread the mixture up around the sides of the bowl and then season). There’s even a bonus recipe for dog biscuits, inspired by Alex and Ava’s family dog, Leon! Cooking with authority is learned and earned in this smart and joyous cookbook that celebrates a mother-daughter bond that’s stronger than the even the most garlicky garlic bread (the secret is—surprise—lots of shallots!).
Alex Hitz, "the very best host in the world" says the Wall Street Journal, shares more than 100 timeless, tried-and-true recipes for classic comfort foods to serve with his inimitable style of gracious entertaining. Having played host to the A-list and beau monde from Atlanta to Park Avenue to Beverly Hills, Alex Hitz is a consummate entertainer and bon vivant--who can really cook. Elegance, comfort, and wit (and always a little decadence) suffuse every detail of every delightful and delicious occasion. Defying diets and trends, Alex treats guests like family with rich, Southern-inspired food and the generous traditions of Southern hospitality. Conceived as full menus, each occasion offers recipes and tips for ultimate success, from his always- perfect-every-time Thanksgiving table and epic Boxing Day buffet to a bright Easter brunch and an intimate Valentine's Day supper. In addition to twelve expertly curated menus, Hitz provides can't-fail recipes for his essential dishes, classic recipes every confident cook should have in their back pocket, from perfect vinaigrettes and homemade mayonnaise to Bel-Air Onion Puffs, Risotto alla Milanese, To-Die-For Ale-Braised Brisket, and Caroline's Tipsy Ambrosia. Ever the raconteur, Hitz delivers common-sense rules--including for the art of being a guest, and what always or never to do as a thoughtful host--providing readers with the skills and confidence to establish their own signature style.
This enchanting follow-up to My Life in France—the beloved bestselling memoir—chronicles Julia Child’s rise from home cook to the first celebrity chef. “Inspiring and engaging ... It’s impossible not to love Julia Child.” —The Wall Street Journal The story of a remarkable woman who found her true voice in middle age and profoundly shaped our relationship with food, The French Chef in America is a fascinating look at the second act of a unique culinary icon. While at the beginning of her career Julia’s name was synonymous with French cooking, she fashioned a new identity in the 1970s, reinventing and Americanizing herself. Here we see her dealing with difficult colleagues and the challenges of fame, and ultimately using her newfound celebrity to create what would become a totally new type of food television.
Climate change with global warming has arrived on the U.S. mid-continent. Violent storms followed by development of dust bowl conditions bring reality to disbelieving residents. Calvin Carpenter, retired physical science professor, has become inspired to ghost write a series of Internet messages containing the basic elements of atmospheric science and the greenhouse effect; neighbors and friends begin to give thoughtful analysis to his words. Calvin, coping with lost love, and Kathy, committed to her music profession after the recent death of husband, are destined to enjoy frequent contact and become caring neighbors. Effects of a monster storm require unique solutions and foster an enduring love. They begin to rediscover the need for a human culture living in harmony with the land and lead their community in adapting to the natural laws of modified climate. Embedded in this story are factual descriptions of the relevant science for readers to give analytic thought to global warming. Alex Cook is the pseudonym for Clyde R. Burnett, a retired physics professor and atmospheric scientist. He developed an expertise in spectroscopic measurements of atmospheric constituents and has been active in securing atmospheric data from Colorado, Alaska, Florida, Micronesia, and New Zealand, relating to the concern of stratospheric ozone destruction. He is responsible, along with his students and colleagues, for securing the longest published series of measurements of atmospheric hydroxyl (an atmospheric constituent involved in the photochemistry of ozone) in the world. Dr. Burnett is knowledgeable about the physics of the greenhouse effect and is familiar with the recent scientific literature on climate change. He has lived in the Front Range high country of Colorado for over 30 years, and has dedicated his weekends as volunteer naturalist at Golden Gate Canyon State Park, Colorado and, in wintertime sojourns to Boca Raton, Florida, at the Arthur Marshall Loxahatchee National Wildlife Refuge.
Superstar chef Alex Stupak's love of real Mexican food changed his life; it caused him to quit the world of fine-dining pastry and open the smash-hit Empellón Taqueria in New York City. Now he'll change the way you make--and think about--tacos forever. Tacos is a deep dive into the art and craft of one of Mexico's greatest culinary exports. Start by making fresh tortillas from corn and flour, and variations that look to innovative grains and flavor infusions. Next, master salsas, from simple chopped condiments to complex moles that simmer for hours and have flavor for days. Finally, explore fillings, both traditional and modern--from a pineapple-topped pork al pastor to pastrami with mustard seeds. But Tacos is more than a collection of beautiful things to cook. Wrapped up within it is an argument: Through these recipes, essays, and sumptuous photographs by Evan Sung, the 3-Michelin-star veteran makes the case that Mexican food should be as esteemed as the highest French cooking.
Music critic Alex V. Cook uncovers south Louisiana's wellspring of musical tradition, showing us that indigenous music is not an artifact to be salvaged by preservationists, but a living, breathing, singing, laughing, and crying part of Louisiana culture. Louisiana Saturday Nights takes the reader to both offbeat and traditional venues in and around Baton Rouge, Cajun country, and New Orleans, where we hear the distinctive voices of musicians, patrons, and owners -- like Teddy Johnson, born in the house that now serves as Teddy's Juke Joint. Along the way, Cook ruminates on the cultural importance of the people and places he encounters, and shows their critical role in keeping Louisiana's unique music alive.
Louisiana can be a complicated place, but the state’s good food and friendly people provide reliable pleasures. Pairing these two indisputable facts, author Alex V. Cook takes readers to the many unsung diners, quirky low-fuss restaurants, and family-run establishments that serve up the very best of true Louisiana cuisine. From a gas station with the best boudin links to a Vietnamese bakery with mouthwatering bánh mì, lesser-known culinary gems stitched across southeast Louisiana offer tasty local fare in a down-to-earth atmosphere. Setting off from the state capital of Baton Rouge and winding through the back roads of Cajun country, then turning southward to the Gulf, and finally veering onto side streets in New Orleans, Cook profiles more than thirty must-visit eateries with wit and an eye for the authentic. Along the way, a culinary landscape emerges that is markedly genuine, surprisingly diverse, and deliciously free from affectation. With indispensable venue information, personal recommendations, and entertaining anecdotes, Seat Yourself: The Best of South Louisiana's Local Diners, Lunch Houses, and Roadside Stops is a vivid, humorous, and sharply written hat tip to those Louisiana constants: amazing food and great people.
We love to cook. But every night? No way! On the other hand, we don't want to eat out or have frozen pizza. On the nights we don't cook, we want something delicious-a balanced meal with quality ingredients. Come to think of it, what we really want are home-cooked meals made by somebody else and delivered! Welcome to co-op cooking, possibly the best idea since Pyrex with a lid. With the plan set up by Dinner at the Door, you cook one fabulous dinner a week and have two or three equally sensational meals delivered to your door, hot and ready to eat. If you love to cook but the pressure of doing it every night gets you down, a dinner co-op is for you. Instead of slamming together three or four 30-minute dinners a week, you can take your time crafting one superb weeknight meal and enjoy receiving the other meals automatically. In Dinner at the Door, you get the information you need to set up your own dinner co-op, along with more than eighty recipes especially developed for co-op cooking. These dishes offer the perfect starting point for meals that can be made ahead of time, that travel well, and that won't dry out after drop-off. The Dinner at the Door takes your average weeknight dinner from a grind to gourmet. Formally trained in culinary arts, Andy Remeis has over nine years experience in the restaurant world and cooks with uncommon exuberance and a "try-anything" attitude. She has a strong commitment to providing healthy food for her family, and has organized and participated in dinner co-ops since 2001. Living in California during Alice Waters' influence, Diana Ellis served as managing chef of UC Davis' vegetarian line, where she elevated meal plan food into something marvelous. An energetic Junior High Science teacher and expert gardener, Diana feeds her dinner co-op families from her own vegetable garden, and has been in dinner co-ops since 1999. A writer, a cook, and a bit of an entertainer, Alex Davis started at PBS and NPR stations in Atlanta. Senior copywriter at a successful Northwest advertising agency, Alex develops marketing strategies and winning copy for companies such as HP and Albertson's markets. Her writing has been recognized by the national ADDY awards, and Alex's client work has appeared in Bon Appetit, People, Business Week, and Sunset. Her co-op has been running since 2003.
An exciting new cookery book for anyone whose heart sinks at the question: 'What shall we have for dinner tonight?'. In spite of her Hollywood name, Alex is a busy working mum who faces all the usual challenges: not enough time, too much to do, wanting to feed her family good home cooked food but bored by endless food shopping. Sound familiar? Guided by her fuss-free approach to cooking and drawing on the recipes from her popular Twitter feed @hollywood_wife, What's For Dinner? is based around the staple ingredients we all buy in our weekly shop, showing us how to throw them together to create delicious and easy home cooked suppers. These recipes will fit easily into your mid-week meal planning, many of them using up leftovers, and are versatile enough for it not to matter if you don't have all the right ingredients. Mealtimes should be a time when we sit together, even for a short while, to unwind and relax, and enjoy a good meal. This stress-free cookbook will give you new ideas to put the oomph back into your cooking and pleasure into your eating.
Part cookbook, part theology, Among the Pots and Pans celebrates the connection between food and faith in the Bible and explores how cooking can be used not only to nourish our bodies but also to feed our souls and build community. As God’s plan for redemption exquisitely unfolds throughout the Bible, you’ll notice that food plays in important role in the scriptural narrative. From Eden to Egypt to Jesus’s many meals with his followers, and ultimately to the wedding feast that awaits all believers, food has always been a central part of God’s story. Pastor and cooking enthusiast Alex Early invites you to experience God anew as you cook memorable meals for friends, family, and fellow seekers. This unique cookbook contains over fifty recipes from Alex along with rich, spiritual insights on how food can help you extend Christ’s love to others and live in greater gratitude and wholeness. Join Alex for delicious meals and plenty of food for thought on the holy work in the kitchen.
Cook your way across the USA! This title teaches kids to cook local dishes from the Pacific Coast of the United States. Each book is specially formatted to engage kids while reinforcing Common Core Standards in math, reading comprehension, and science. Kid-tested recipes, from California Golden State Potato Salad to Hawaiian Luau Dessert, include easy step-by-step instructions and custom, how-to photos. Complete tool and ingredients lists are also provided. Get going on a cooking adventure! Aligned to Common Core Standards and correlated to state standards. Checkerboard Library is an imprint of ABDO Publishing Company.
Next-Level Keto Dishes from Your One-Pan Wonder Fancy equipment need not apply: These incredible Keto recipes are all crafted to be cooked in one tried and true kitchen staple—the cast iron skillet. Where other cookbooks would have you busting out bulky appliances that take up valuable kitchen space—not to mention the hassle of cleaning all those dishes at the end of a busy night—Cast Iron Keto gives you deliciously easy low-carb, high-fat meals all in one pan. Meat lovers will devour the savory Blue Cheese and Pecan–Stuffed Pork Tenderloin or the decadent Chimichurri Skirt Steak with Lobster- Turnip Stacks, while the Keto vegetarians in your life will be drooling over the fresh flavors of the Chipotle Tofu Bowls and the Zucchini Boat Pizzas. There’s even an Easy Ramen for Two, the perfect meal for those cozy stay-at-home date nights. The ease of using just one cast iron skillet allows you to get the best sear and lock in all the robust flavors these recipes have to offer, as well as cook your food more evenly than ever. Turn up the dial on your Keto flavors and cut down on time spent washing dishes as you wow friends and family with these delicious and easy Keto meals for any day of the week.
Breaking into the Private Chef industry In 2010, Entrepreneur Magazine listed personal and private chefs as one of the fastest growing businesses in the country, with more than 300,000 clients expected in the next 5 years. You love being a chef, but what don't you love? The non-stop pace that goes hand-in-hand with restaurant life? What if you could not only make the same money and create imaginative dishes, but also make your own schedule, take holidays, and have the social life you crave? Acclaimed private chef Alex Tishman has made a name for himself cooking for San Francisco's elite. In this book he shares the secrets of his business with you. With opportunities for careers in the culinary arts expected to grow in the coming decade, there are now over 165 accredited Culinary Arts programs in the U.S. alone. In The Best Book On How To Become A Private Chef, Alex shares his secrets to getting into a top culinary program, as well as guides his readers through the steps to finding a job, building a clientele, and shopping for top-notch ingredients. Readers will take away details such as the day in the life of a private chef, salary and perks of being a private chef, as well as how to plan and execute the perfect ingredients, menu, and demo. Getting into the industry requires more than being a good cook: you need to have an outgoing personality and personal flair, a wide variety of clients, and know how to remain organized and structured in your daily life as a private chef. The Best Book On How To Become A Private Chef is guaranteed to get you on your way to a successful career in the private chef industry. Now, let's get started!
This course is the product of my 20 years in the Financial Services Industry, most of which was providing advice to wealthy individuals and their families. I can show you a simple, logical process for investing, using the principles established in God's word and how to then implement it in the modern world.
Gluten-free, dairy-free, and grain-free recipes that sound and look way too delicious to be healthy from The Defined Dish blog, fully endorsed by Whole30.
Cook your way across the USA! This title teaches kids to cook local dishes from the Gulf Coast of the United States. Each book is specially formatted to engage kids while reinforcing Common Core Standards in math, reading comprehension, and science. Kid-tested recipes, from Louisiana New Orleans Beignets to Alabama Sweet Home Spicy BBQ, include easy step-by-step instructions and custom, how-to photos. Complete tool and ingredients lists are also provided. Get going on a cooking adventure! Aligned to Common Core Standards and correlated to state standards. Checkerboard Library is an imprint of ABDO Publishing Company.
Cook your way across the USA! This title teaches kids to cook local dishes from the East Coast of the United States. Each book is specially formatted to engage kids while reinforcing Common Core Standards in math, reading comprehension, and science. Kid-tested recipes, from Maine Pumpkin Bread to New Hampshire Creamy Clam Chowder, include easy step-by-step instructions and custom, how-to photos. Complete tool and ingredients lists are also provided. Get going on a cooking adventure! Aligned to Common Core Standards and correlated to state standards. Checkerboard Library is an imprint of ABDO Publishing Company.
Grilled Peach & Shrimp Crostini Colorful Risotto-Stuffed Peppers Butternut Squash & Apple Soup Cooking great meals at home doesnÆt have to cost a fortune. Written by two foodies who refused to let their eat-in kitchen or tiny budget disappoint their taste buds, this creative collection proves you donÆt have to be wealthy to enjoy fine food! Alanna Kaufman and Alex Small, founders of the popular blog TwoFatAls.com, offer you 200 mouthwatering recipes that will please their palates and their pocketbooks, such as: Pomegranate Fig Bites Balsamic Grilled Artichokes Honey-Thyme Pear & Goat Cheese Sandwiches Seared Tuna with Fennel Apricot Brandy-Baked French Toast, and more! Complete with tips on how to affordably stock and maintain a frugal pantry, as well as price breakdowns for each serving, this cookbook shows how to eat wellùwithout breaking the bank! Complete with tips on how to affordably stock and maintain a frugal pantry, as well as price breakdowns for each serving, this cookbook shows how to eat wellùwithout breaking the bank!
Shem Pete (1896-1989), the colorful and brilliant raconteur from Susitna Station, Alaska, left a rich legacy of knowledge about the Upper Cook Inlet Dena'ina world. Pete was one of the most versatile storytellers and historians in twentieth-century Alaska, and his lifetime travel map of approximately 13,500 square miles is one of the largest ever documented in this degree of detail anywhere in the world. This expanded edition of Shem Pete's Alaska presents 973 named places in 16 drainage-based chapters. The names form a reconstructed network from the vantage points of the life experiences of Shem Pete and other Dena'ina and Ahtna speakers. It is annotated with comments and stories by Shem Pete and more than 50 other contributors, plus historic references, vignettes, copious photographs, historic maps, and shaded-relief placename maps. The authors provide perspective on Dena'ina language and culture, as well as a summary of Dena'ina geographic knowledge and placename research methodology. This beautifully produced edition is a treasure for all Alaskans and for anyone interested in the "personal connectedness to a beautiful land" voiced by Dena'ina elders. From the foreword by William Bright: "Shem Pete's experience and wisdom as an elder of the Dena'ina Athabascan Indians shine through this work like the sun—as do the skill and devotion of James Kari, James Fall, and the other Dena'ina, Ahtna, Alaska Native, and Anglo-American people who contributed to making the book a reality. . . . We have a volume that offers a vivid picture of Native Alaskan culture, history, geography, and language, with added glimpses of oral literature and music. . . . All Native American Peoples, indeed, all traditional communities in the world would be fortunate and proud to have this kind of record of their life and culture.
Professor John Orbatz, outspoken critic of South Florida's record of environmental degradation, has departed from Key West on a motor-sailer for a secret Sabbatical. His subsequent activities are designed to avoid harassment by those he has identified as responsible for the wanton destruction of the Everglades environment and its unique wildlife. Professor Russell Fairchild has taken early retirement from Golden West University in Colorado to Everglades City, Florida. The seafood and tidal river attractions of the Island Seafood Market lead to frequent social activities with Island Woman Krista and bewhiskered John, gentleman friend of Luisa, owner of the mystery-laden Glades Lady motor-sailer. Fairchild's social activities and introduction to the unique Everglades are interspersed with a family-requested search for the elusive Orbatz. Climate change mitigation in Florida has been stalled by a policy of business as usual, supported by the propaganda of the political party of science deniers. Orbatz is inspired to emerge from his secretive Sabbatical to communicate a series of website lectures on the natural laws and the planet's response to the greenhouse effect amplified by human activities. This has awakened the younger generation in Everglades City to the need for a grassroots transition to renewable energies, which leads to Orbatz' suggestion and support of a New Generation Climate Corps. Still, public apathy to the extreme environmental danger of global warming continues as our planet responds to the human-caused energy imbalance.
This book's premise is based upon the simple truth that women like to see a guy put forth a little effort. Let's face it, any schmo can take a woman to a swanky restaurant and slap down his credit card. Cooking for a woman, however, shows her you've put a dash of initiative, a smidgen of energy, and a pinch of thought into the date.
Sonja and Alex Overhiser of the popular food blog A Couple Cooks share their lifehacks for a strong partnership. Their top secret? Cooking together. Whether it’s a weeknight dinner or a homespun candlelit date night, somebody has to get dinner on the table. And what if that task was something you could do in tandem with someone you feel close to, making the work more pleasurable and spending quality time together? Enter A Couple Cooks, your guide to making this dream a reality. With over 100 recipes for all occasions, from everyday dinners and large gatherings to intimate dinners for two, this book is designed to make meal planning and prep a stress-free and enjoyable experience. With designated roles for each partner, each recipe is crafted to be made lovingly by two: Having friends over for a weekend dinner? Have your sous chef put out Whipped Ricotta Crostini with Hot Honey while you're prepping the Smoky Spinach and Artichoke Lasagna. Craving a sweet pick-me-up at the end of a long week? Prep the dry ingredients while your partner preps the wet ingredients, and chow down on hard-earned Brown Butter Miso Chocolate Chip Cookie Bars together. Brimming with vibrant photography, A Couple Cooks includes tips and tricks for hosting, upping the romance in the home, table setting and styling, and enhancing your home bar cart. Much more than your average weeknight cookbook, this is an inspiring and hardworking guide on how to make the most of the quotidian moments that make up our days by relishing time spent together, working as a team. COOKING GIFT FOR TWO: From weddings and engagements to hostess gifts and more, A Couple Cooks fits the bill for a variety of life events with a gifting moment. Pair with a bottle of wine or fun aprons and you have the perfect housewarming present for any couple! INCLUSIVE MEAL PREP COOKBOOK: Couples cookbooks have long been overdue for a refresh that includes all types of couples. Whether newlyweds, freshly engaged, together-for-a-century couples, cohabitators, or platonic life partners, A Couple Cooks is designed for all sorts of pairs looking to harmoniously divvy up jobs in the kitchen. EXPERT HUSBAND & WIFE TEAM: Sonja and Alex collaborate as cookbook authors, recipe developers, cocktail experts, and parents. Their award-winning food blog, A Couple Cooks, inspired by their shift from processed foods to cooking at home from scratch, offers thousands of original recipes, cooking tips, and meal-planning ideas to make home cooking easy. This beautiful, giftable book brings together 100 of their star recipes with the warm and wise guidance that has made their blog one of America’s most popular recipe websites. Perfect for: Partnerships of all kinds (including marriages, life partnerships, long-term or new coupledom, and roommates) Parents with busy schedules looking to get dinner on the table in a snap Couple gift for newlyweds or the recently engaged Fans of healthy, vegetable-forward cooking seeking lots of vegetarian, vegan, and gluten-free options Followers of A Couple Cooks blog or such popular cookbook authors as Joanna Gaines, Erin French, and Erin Clarke
These are stories of events in a fictitious university community in the Rocky Mountain foothills. They are loosely woven about the life of a 'Model University Professor', environmental scientist Paul Mandryka, affectionately known simply as Prof by students and friends. Fellow faculty member, Jedediah Williams, has chosen him for the 'professor I would have liked to have become', and has asked for descriptive contributions from other faculty members, students, and friends. Immersed in these chronicles is a continuing concern of Mandryka's that he lacks the suitability to be a loving mate for a desirable woman. Numerous contributions from Prof's environmental liaison assistant, Chris Baldwin, describe a variety of events in university community life, frequently humorous, sometimes provocative. Prof has become concerned with the public misinformation about climate change. He has become increasingly active in communicating the science facts and warning of the danger to future generations. Finally, we find the potential for Chris to become an influential participant in constructive solutions to the human-caused climate change that threatens to become the most damaging environmental problem in human history.
THE FAMILY GUIDE TO DISRUPTIVE CLIMATE CHANGE The everyday problems of family life occupy the attention and resources of most of our country%u2019s citizens. Thoughts of the future climate of our planet continue to be secondary to worries of finances and health. This Family Guide to Disruptive Climate Change is the response of an atmospheric scientist to the need for the relevant science information and guidance for adaptation and correction. In the hypothetical middle school town hall discussion of Part A, the relevant science and societal concerns for this clear and present danger to our lives is given attention in a familiar everyday manner. Participants in the discussion introduce the recent scientific observations and measurements that give clear evidence of global warming and climate change caused by the heat trapping mechanism of the greenhouse effect. An awareness is developed that human activity in producing energy and food have made significant increases in atmospheric carbon dioxide, methane, nitrous oxide, and other heat-trapping gases. Discoveries of climate changes in unfamiliar remote areas of the planet are brought into the conversations. Students give thought to future adaptation problems with knowledge of present difficulties of people and animals with sea level rise and melting ice. This generation of young people becomes aware of the developing climate difficulties in their lives. A general need for corrections in energy use and production is recognized and all options for change are brought to the table. Part B of this Family Guide is an organized presentation of the necessary science, adaptations, and solutions for guidance of parents and teachers in developing an immediate response to avoid disruptive climate change.
“A fun read for fans of the Netflix series . . . And don’t worry: These dishes are way better than the food the inmates actually eat on the show” (People). Staffed and run by a band of misfit inmates, the kitchen at Litchfield is in many ways the center of the popular show Orange Is the New Black—a setting for camaraderie, drug smuggling, power struggles, and plot twists. And then there is the food. With sixty-five recipes, twelve sidebars that expand upon the fiction of the show, and sixty photographs from the show featuring favorite characters and memorable moments, Orange Is the New Black Presents: The Cookbook adds new dimensions to any fan’s obsession. The recipes cover three square meals a day, plus snacks/sides, desserts, and drinks. They include Red’s Chicken Kiev, Miss Claudette’s Coconut Cake, and Prison Punch. The sidebars include Taystee’s suggested prison reading list, the recipe for Red’s Homemade Homeopathic Remedies, and a prison glossary. Chock full of in-depth information about the show, including recipe headnotes by the characters, DIY projects that emulate notable props, and prison factoids that help bring the show to life, this cookbook will bring a little piece of Litchfield right into your very own kitchen.
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