Sam Butcher, creator of the Precious Moments figurines, illustrates prayers for boys and girls. Includes presentation page for personalized giving and 6 full-color Precious Moments illustrations.
Født Klog. En bog, som gør os alle klogere på børn Alle børn er født kloge. Vi gør som forældre alt, hvad der står i vores magt, for at tilfredsstille det lille væsens behov, og alligevel glemmer mange at lytte til og tale med barnet. Børn forstår, hvad vi siger og mærker, hvordan vi har det – helt fra fødslen. Det er derfor vigtigt at lytte til barnets udtryk, tale med barnet og bruge hele vores sanseapparat for at forstå barnets ønsker og behov. Hvis børn og forældre forstår hinanden bedre, vil de sammen kunne skabe noget helt enestående – et herligt liv for både barnet og forældrene, mener forfatteren til Født klog, sundhedsplejerske Lena Dyhrberg. I den ånd er bogen Født klog blevet til – i ønsket om at give forældre en god forståelse af deres unikke barn. Som sundhedsplejerske gennem mange år er Lena Dyhrberg blevet bekræftet i det spæde barns klogskab: Det nyfødte barn forstår, hvad du siger. Hvis du taler til barnet, så bringer du bare en meddelelse. Hvis du taler med barnet, så kigger du på dit barn, får kontakt og vil kunne se, du får et svar. Svaret kan være, at barnet ændrer mimik. Måske pludrer barnet eller er helt stille.
Det kan også være, at dit barn spræller med hele kroppen og viser dig, at nu skal I have det sjovt. Derfor ændrer barnet kropssprog. Dette og meget andet handler Født klog om – i håbet om, at forældrerollen kan blive lettere at håndtere, når den voksne lytter og taler med barnet.
Jude expected a relaxing summer at his uncle’s home in the country– but someone else had different plans for him.
Muscular Atticus has his eyes– and hands– all over Jude, making him submit to him at will. While Atticus makes Jude’s nerves stand on end, he can’t get enough. Each encounter becomes more intense, and Atticus appears to be full of secrets.
Suddenly, Jude finds himself having feelings for his muscular suitor but soon learns that he’ll have to endure the trouble behind Atticus’ dark past for them to start a future together. A 20,000 word stand alone novel with a muscular alpha-type male and his reluctant, adorable neighbor.
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.
Brian Brown Bear doesn't want to have a shower, brush his teeth or wash his hands. He is only interested in watching TV and playing with his toys. His smell is not going unoticed though and it is attracting unwelcome visitors, while a misterious and strange horrible odor is left in the air. How will Brian Brown Bear deal with that horrible strange smell? Will he ever solve that problem?
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....