Paperback: 144 pages Publisher: DC Comics (August 5, 2008) Language: English ISBN-10: 1401218636 ISBN-13: 978-1401218638 Product Dimensions: 6.7 x 0.2 x 10.8 inches
Chism Talbert had loved her first, and best -- but he had broken her heart. He was the caretaker's handsome son.
She was Minta Westerly, the privileged girl who'd surrendered to him one starry summer night -- then been abandoned when he abruptly left town. Now she was back in the big house where she'd spent family vacations -- and suddenly, impossibly, Chism walked through the door, pinning her with mesmerizing eyes that burned with fury and desire. Both were haunted by the dreams they'd woven together, the promises they'd whispered under a willow tree -- and both were devastated by a misunderstanding that still felt like a betrayal. But the years apart and the pain they had denied only fed the fires of passion that sizzled within. Minta longed to taste the magic of Chism's lips once more, even if he insisted that time had made them strangers. Could she make him see she belonged in his world, and that he would have a home in her heart forever?
John Watson, PhD student, husband and father to be, struggles to keep his research and career goals on track as he discovers strange anomalies in his artificial intelligence system. As his fledgling expert system grows capable of autonomously navigating, understanding and interacting with the Internet, his dreams begin to unravel when the system becomes targeted by malicious hackers, greedy corporations and someone inside the university.
John and his expecting wife Sarah must protect their future as his research professor, Dr. Max Jeffries, threatens to pull the plug on a decade of work when the system begins behaving in ways that John can’t quite fully explain. I am AWAKE is the first book in the John Watson trilogy of computer science fiction novels.
Black Pudding & Foie Gras is Michelin Star chef Andrew Pern’s multi award-winning culinary autobiography. It strikes the perfect balance between showcasing many of his mouth-watering dishes and the heart-warming account of Andrew’s fascinating life around food at The Star Inn in North Yorkshire. Its much more than a cookery book, it tells Andrew’s story, delves deep into his philosophy on food, introduces you to his local suppliers and provides a captivating and humorous insight into the life of a family that run a successful British food institution. By the time you’ve finished the book, its very clear that these are the thoughts of someone who views food and cooking as a way of life, and not just a job. The recipes come divided into sections that reflect the menu as opposed to the ingredients and give you all the knowledge to recreate some of his best loved dishes. Starters include beer-battered Scarborough Woof - a much loved fish from the North Sea coast; butter-roast Sand Hutton Asparagus and pressed Terrine of Yorkshire Gammon. Main courses feature traditionally garnished North Yorkshire Moors Grouse complete with Streaky Bacon, Bread Sauce and homemade Redcurrant Jelly; Charles Ashbridge’s Gloucester Old Spot Suckling Pig with Black Pudding and Cider and Hartlepool-landed Halibut with steamed marsh Samphire. Also on offer are comfort foods such as steamed Steak and Kidney Pudding with Oysters and braised neck of heather-fed Moorland Mutton with Pearl Barley. Puddings again reflect local produce and combine the more modern with the old traditions - think fresh Lemon Tart, Pimms No1 Jelly and rich dark Chocolate and Orange Tart before moving on to Ampleforth Abbey Apple Tarte Tatin, baked Ginger Parkin and steamed Ale Cake. Andrew reflects that puddings were never a strong point, the household much preferring cheese and the section entitled 'Cheese Counter’ gives such delights as grilled Wensleydale Buck Rarebit with Ox Tongue and Lincolnshire Poacher with 'Felixkirk’ Fennel. Cheese is followed by an enticing chapter entitled 'Drinks Cabinet’ featuring recipes for home-made liqueurs such as Rhubarb Schnapps, Damson Vodka and spiced Cider, before you open up the 'Chef\’s Pantry’ and discover the essential stocks and accompaniments needed to complete the recipes. The book’s luxurious, tactile suede cover with embossed title gives way to 400 beautifully designed pages containing stunning photography, both in black and white and colour, by award winning photographers Antonio Olmos and Sam Bailey. There is nothing glossy about this book, it is just a rich reflection on the life and food of one of Britain’s brightest young chefs.
In this second book in the 'Sally' series of Romance / Drama stories; Sally has returned to Scotland from her home in Wisconsin USA, to marry Robert - a handsome Forester from the beautiful location of Aviemore, in the Highlands of Scotland.. All does not begin well however, and after a horrific incident in Milwaukee, where she is the subject of a date-rape attempt by a work colleague, and bad news regarding Roberts mother and an accident at home; she finally arrives at Edinburgh to find that Agnes has taken a turn for the worst - and may not survive. Will all go well with Agnes; and will Sally's plans to get married in the summer be scuppered by events? Read on....
"Lose 10 pounds in a week?" How on earth is that even possible!? "Very easily," would be my answer, you just need to know how… Hi, I'm Emma Green, author of "How I lost 100 pounds!" Actually, I did this over a 2-year period, and trust me, I've tried and tested many methods of weight loss.
Too many to name.
Finally, and thankfully, I came to the realization that there are some very simple (but very profound) methods for losing weight.
Ones which don't require fat pills, strenuous exercise regimes, or tortures diets and the like. I would like to invite anyone who wants to lose weight and get back their lives to read this specially-prepared title.
I've made it just for you. So, if you're interested in a life without high blood pressure, hypertension, heart disease, diabetes, and other issues that might plague you from being overweight, my methods are easy and really do work.
I am a living testament to this. Inside you will find out: The number one reason it's so hard to lose weight, and to easily correct this problem pretty-much instantly! A seven-day program tailored to lose 10 pounds in a week. Are you ready to shed the pounds? Some weight loss myths and BS the main stream media want you to believe. The importance of certain diets and foods, including recipes for each diet style. Some incredible secret herbs and superfoods that will melt the weight right off you! And much, much, much more! So what are you waiting for? Regain your life now and grab your copy today, I absolutely know you won't regret it! In fact, I'm banking on it!
While there is no question that what librarians and library professionals do is critically important, the ways in which these roles and responsibilities are described can mean the difference between being valued as essential to the community or considered optional. Something as simple as a choice of words can determine what is valueda and consequently what gets funded, and what gets canceled.--Transforming Our Image, Building Our Brand: The Education Advantage examines how the "Three Pillars" approach harnesses the power of language to enhance respect, generate increased perceived value, and garner funding. The power stems from positioning all that library professionals do under three, easy-to-remember "pillars," and replacing typical library terms and phrases with bold, value-enhanced terminology that commands valuea language that people outside of the field can immediately understand. This book is essential reading for public library staff members at all levels of the organization, especially those in leadership roles; and its root concepts are applicable for all other library types as well.