Jonathan Edwards Resolutions: and Advice to Young Converts

About the Author Jonathan Edwards (1703–1758) served the Northampton Congregational Church in Massachusetts for twenty-three years, then missionary outpost to the Mohawk and Mohican tribes. In 1758, he became president of the College of New Jersey (now Princeton University), only to die a few months later due to an adverse reaction to a vaccination.

Confesiones de San Agustin (Spanish Edition)

A Sketch of the Life and Labors of George Whitefield

About the Author John Charles Ryle (10 May 1816 - 10 June 1900) was the first Anglican bishop of Liverpool --This text refers to an alternate kindle_edition edition.

La Voluntad de Dios (Spanish Edition)

About the Author El doctor John MaxArthur es pastor de la iglesia Grace Community Church de Sun Valley, California, y presidente de The Master's College and Seminary. Conocido por su predicacion expositiva y dinamica, el autor es escuchado diariamente en el program radial Gracia a vosotros. Sus muchos libros incluyen Los carismatiocos, El evangelio segun Jesucristo, Equipados para la batalla, A solas con Dios, entre otros.

La inmortalidad del alma (Spanish Edition)

El Libre Albedrio: Un Esclavo (Spanish Edition)

Working Sheet Metal

Quantum Theory: A Very Short Introduction

Review `John Polkinghorne has brought to life that most mysterious and perplexing of revolutions in understanding and has made its mysteries accessible.' Peter Atkins, University of Oxford`John Polkinghorne has produced an excellent piece of work. ... Many authors of "popular" books on modern physics have the regrettable habit of mixing science fact with science fiction. Polkinghorne never does that: he always allows the truth to stand by itself and show its own fascination. ... I think that this is an excellent contribution to the literature on quantum theory for a general audience.' Chris Isham, Imperial College, London`This splendid book explains both the triumph and the mystery that is quantum theory. It is a triumph because of its towering mathematical structure, and amazing empirical accuracy. It is a mystery because of the conundrums about how to interpret it. John Polkinghorne, himself a distinguished quantum physicist, is a sure guide to all of this: he celebrates the successes of the theory, and shows unfailingly good judgement about the conundrums.' Jeremy Butterfield, University of Oxford About the Author John Polkinghorne was from 1968 to 1979 Professor of Mathematical Physics in the University of Cambridge, and later president of Queen's College. He is a Fellow of the Royal Society, and was knighted in 1997. His many books include The Quantum World (1986), The Faith of a Physicist (1994), and Science and Theology (1998).

Ethan Allen and Allen & Wheelock: Their Guns and Their Legacy

Review A collector's dream. -- The Midwest Book Review, September 2006 This book is the bible...for arms museum curators [and] collectors of antique firearms. -- Larry S. Sterett


Private Vegas

Review Praise for Private Berlin: "Patterson has always been an expert at conceiving chilling villains of his many pieces, and with Sullivan, he achieves new heights of terror.... Private Berlin will make you a fan of this wide-ranging and marvelously conceived series, if you are not one already."--Bookreporter.com" Private Berlin promises fast paced action and unforgettable characters with plot twists and deceptions worthy of any James Patterson novel."--Examiner.com About the Author James Patterson has had more New York Times bestsellers than any other writer, ever, according to Guinness World Records . Since his first novel won the Edgar Award in 1977 James Patterson's books have sold more than 300 million copies. He is the author of the Alex Cross novels , the most popular detective series of the past twenty-five years, including Kiss the Girls and Along Came a Spider . He writes full-time and lives in Florida with his family.

The Senator: A Blake Jordan Thriller (The Blake Jordan Series Book 1)

Review "I gave this novel a 5 because it grabbed me and never let me go until I unwillingly had to admit I had arrived at the end. I can't wait for the sequel! A real thriller for those who like to read about the beltway." - Kennalea (reader, Amazon.com) "This one is a good combination of a believable plot with just the right amount of technical material to make it real." - Richard Gordon (reader, Amazon.com) "I was so amazed to discover this writer. He does everything right with this story. Just enough to keep you interested, but I got so wrapped up in it I couldn't put it down." - Shirley Collum (reader, Amazon.com) " From the moment I started reading this book I couldn't put it down, kept me up late at night when I had to get early the next morning. I would highly recommend this book. " - AC (reader, Amazon.com) " This book was fantastic. It is one of those rare books that captures your attention and you cannot stop reading it. Looking forward to the next book in this series." - Glassmaker (reader, Amazon.com)

Sew Many Quilts, September/October 1997

Mini Donuts: 100 Bite-Sized Donut Recipes to Sweeten Your "Hole" Day

Review "If you're a fan of donuts, you must get a copy of this cookbook. A copy of this cookbook along with a mini donut pan would make the perfect holiday gift for a relative, a friend, or yourself. The recipes are simple to make and fun to eat." -- A Well-Seasoned Life blog"Almost all of the recipes in the book can be made with a mini donut maker appliance...a darling holiday gift." -- Recipe Girl blog"Can you imagine if you just tried one donut recipe every week? How awesome would your days be? I love, love, love this cookbook." -- Writing, Wishing blog"The recipes are all clearly written and easy to understand. The ingredients all seem to be things you will either have in your cabinet already or are able to get in your grocery store. There are a lot of color photos in this cookbook. This cookbook would be great for folks that enjoy donuts, baking and entertaining." -- From Val's Kitchen blog"If you have kids or grand kids they will go crazy for these little treats. In the book you will find cocktail inspired, fruity nibbles, candy-aisle donuts and more." -- Family Fresh Cooking "Many of you probably know of Jessica from The Novice Chef. To say she is talented seems like an understatement. And her new book Mini Donuts: 100 Bite-Sized Donut Recipes just shows you how right I am. Not only did she come up with all the recipes, but she photographed them too! Every picture is perfect, and droolworthy, and that is no small task." -- Dinners, Dishes, and Desserts blog"The donuts were moist, light, and delicious! Can't wait to try more recipes!" -- Make Ahead Meals for Busy Moms blog"It's cheerful, bright and just down right fun. Adorable and delectable." -- Half Baked - The Cake Blog About the Author Jessica Segarra is the woman behind The Novice Chef Blog (thenovicechefblog.com). She started her website in 2008 with a flip camera phone and a love of good food. Now all these years later, she is living her dream life as a recipe developer, food photographer and cookbook author. She lives in Tampa, Florida and spends all her free time chasing after her twin daughters, husband and 5 rescue pets!

EQ5: Block Book- An Illustrated Guide to the Block Patterns in EQ5

Football

Two from One Jelly Roll Quilts: 18 Designs to Make Your Fabric Go Further

About the Author Pam and Nicky Lintott own and run The Quilt Room, one of Europe's largest specialist quilt shops. Pam and Nicky have written the best selling Jelly Roll Quilts and Layer Cake, Jelly Roll & Charm Quilts and compiled Jelly Roll Inspirations , all for the David & Charles imprint.Pam Lintott opened her shop, The Quilt Room, in 1981, which she still runs today, along with her daughter Nicky. Pam and Nicky are the authors of several bestselling quilt books, including the phenomenally successful Jelly Roll Quilts.

Christmas Sparkle

About the Author Holly Hill Quilt Designs evolved through Mary Jane Carey's love of quilting. "Our specialty is creating small seasonal applique patterns that are fun and make us smile," Mary Jane said. She opened The Christmas Shoppe in 1995, selling her quilts and handmade Santas, and now has a full-fledged online shop at www.hollyhillquiltdesigns.com

The Kennedys - After Camelot

About the Author J. Randy Taraborrelli is a respected journalist, a recognizable entertainment personality, and in-demand guest on many television programs including Today, Good Morning America, The Early Show, Entertainment Tonight, and CNN Headline News . He is the bestselling author of thirteen books.

Killing Jesus: A History (Bill O'Reilly's Killing Series)

About the Author BILL O'REILLY is a trailblazing TV journalist who has experienced unprecedented success on cable news and in writing eighteen national number-one bestselling nonfiction books. There are more than eighteen million books in the Killing series in print. He lives on Long Island.MARTIN DUGARD is the New York Times bestselling author of several books of history, among them the Killing series, Into Africa , and Taking Paris. He and his wife live in Southern California. --This text refers to the hardcover edition. Excerpt. © Reprinted by permission. All rights reserved. Killing Jesus A History By Bill O'Reilly, Martin Dugard Henry Holt and Company Copyright © 2013 Bill O'Reilly and Martin DugardAll rights reserved.ISBN: 978-0-8050-9854-9 Contents Title Page, Copyright Notice, Dedication, A Note to Readers, Book I: The World of Jesus, Book II: Behold the Man, Book III: If You Are the Son of God, Take Yourself Off This Cross, Afterword, Postscript, Notes, Sources, Acknowledgments, Illustration Credits, Index, About the Authors, Copyright, Also by Bill O'Reilly and Martin Dugard, CHAPTER 1 BETHLEHEM, JUDEA MARCH, 5 B.C. MORNING The child with thirty-six years to live is being hunted. Heavily armed soldiers from the capital city of Jerusalem are marching to this small town, intent on finding and killing the baby boy. They are a mixed-race group of foreign mercenaries from Greece, Gaul, and Syria. The child's name, unknown to them, is Jesus, and his only crime is that some believe he will be the next king of the Jewish people. The current monarch, a dying half-Jewish, half-Arab despot named Herod, is so intent on ensuring the baby's death that his army has been ordered to murder every male child under the age of two years in Bethlehem. None of the soldiers knows what the child's mother and father look like, or the precise location of his home, thus the need to kill every baby boy in the small town and surrounding area. This alone will guarantee the extermination of the potential king. It is springtime in Judea, the peak of lambing season. The rolling dirt road takes the army past thick groves of olive trees and shepherds tending their flocks. The soldiers' feet are clad in sandals, their legs are bare, and they wear the skirtlike pteruges to cover their loins. The young men sweat profusely beneath the plates of armor on their chests and the tinned bronze attic helmets that cover the tops of their heads and the sides of their faces. The soldiers are well aware of Herod's notorious cruelty and his penchant for killing anyone who would try to threaten his throne. But there is no moral debate about the right or wrong of slaughtering infants. Nor do the soldiers question whether they will have the nerve to rip a screaming child from his mother's arms and carry out the execution. When the time comes, they will follow orders and do their jobs — or risk being immediately killed for insubordination. The sword's blade is how they plan to dispatch the babies. All soldiers are armed with the Judean version of the razor-sharp pugio and gladius preferred by the Roman legions, and they wear their weapons attached to the waist. Their method of murder, however, will not be restricted to the dagger or sword. Should they wish, Herod's soldiers can also use a skull-crushing stone, hurl the baby boys off a cliff en masse, or just wrap their fists around the infants' windpipes and strangle them. The cause of death is not important. What matters most is one simple fact: king of the Jews or not, the infant must die. * * * Meanwhile, in Jerusalem, King Herod gazes out a palace window toward Bethlehem, anxiously awaiting confirmation of the slaughter. In the cobbled streets below him, the Roman-appointed king sees the crowded bazaars, where vendors sell everything from water and dates to tourist trinkets and roast lamb. The walled city of some eighty thousand residents packed into less than a single square mile is a crossroads of the eastern Mediterranean. With one sweep of his eyes, Herod can s --This text refers to the hardcover edition. Review “O'Reilly is the natural choice to narrate this work… he carries the work along and the audiobook is a good introduction to the Synoptic Gospels.” ― AudioFile Magazine --This text refers to an alternate kindle_edition edition. Read more

How to Catch the Tooth Fairy

About the Author Adam Wallace is a children’s writer and cartoonist living in Australia. He is the author of the New York Times bestselling How to Catch series and The Holiday Heroes Save Christmas. Andy Elkerton is a children’s book illustrator who loves to create creatures that are impossible to catch! He is known for his work on the New York Times bestselling How to Catch series and is based in the United Kingdom.

The 5th Horseman (Women's Murder Club)

About the Author James Patterson's most recent major international bestseller is Honeymoon. He is the author of 34 books and lives in Florida.

Machine Embroidered Quilting and Applique: Simple Steps for Revolutionary Results

About the Author Founder and editor of Designs in Machine Embroidery magazine, Eileen Roche has been a frequent guest on PBS television shows, Sewing With Nancy® , Martha's Sewing Room and others. Eileen has designed embroidery collections for Amazing Designs™ and Designs in Machine Embroidery and is the author of three previous Krause Publications books. Eileen has created numerous tools for the home embroiderer including the patented In The Hoop™ Angle Finder, the Magna-Quilter, a magnetic hooping device for stitching on multiple layers and has a patent-pending on the Stipple! technique.

Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family

From Publishers Weekly This second book follows the same basic premise as Garten's phenomenally popular Barefoot Contessa Cookbook: simple, elegant home cooking with good ingredients and a minimum of fuss. It takes a certain amount of chutzpah to include ordinary chicken noodle soup and mashed potatoes and gravy in a cookbook, but Garten pulls it off with heart and style. Dinners are conceived as crowd-pleasers, with a big nod to Italian home-cooking: oven-fried chicken, penne with five cheeses, Sunday rib roast, risotto, lasagna. Like other cookbooks with a specialty-shop pedigree (such as Silver Palate), Garten's book is inflected with a certain catering mentality-a lot of salmon, sun-dried tomatoes, the inevitable Curry Chicken Salad, the forgiving and easy Chicken with Tabbouleh. However, these recipes manage to seem not dated but just reasonable solutions to the eternal problem set of practicality, flavor and time. With photographs of the dishes on nearly every spread and a nice, open format, Garten's book is easy to use. Sections on desserts, kids, and brunch complete this fine snapshot of real-life cooking and the joys of eating in.Copyright 2002 Reed Business Information, Inc. From Library Journal Garten's first two books featuring recipes from the Barefoot Contessa, her gourmet takeout shop in East Hampton, NY, have sold more than 400,000 copies. Her latest repeats the appealing format of those titles, offering sophisticated but easy recipes and an attractive design featuring dozens of color photographs, mostly closeups of the recipes but including some casual shots of the author, friends, and family. Garten's "family style" cooking includes dishes like Chicken Noodle Soup and Parker's Fish & Chips (separate chapters are devoted to breakfast and kids' foods), but there are also elegant dishes like Tuna Tartare, Saffron Risotto, and Lobster Cobb Salad, not exactly everyday fare. Sure to be popular. Copyright 2002 Reed Business Information, Inc. From Booklist Ina Garten made her name as a premier supplier of prepared foods in Long Island's Hamptons' carryout Barefoot Contessa . Her latest cookbook continues the traditions of her earlier work. In Barefoot Contessa Family Style , Garten serves up dinners centered on homey comforts. Mashed turnips are made palatable to even the fussiest eater by topping them with crisply fried shallots. Squash gets enriched with brown sugar and plenty of butter. Basil, cheddar, and ricotta cheese enliven otherwise bland corn pudding. For a patriotic party, nothing surpasses the sentiment of Garten's flag cake, with its precise rows of red raspberries marching between stripes of whipped cream. Blueberries and more piped whipped cream create a field of stars. Mark Knoblauch Copyright © American Library Association. All rights reserved From the Inside Flap Ina Garten, who shared her gift for casual entertaining in the bestselling Barefoot Contessa Cookbook and Barefoot Contessa Parties! , is back with her most enticing recipes yet?a collection of her favorite dishes for everyday cooking. In Barefoot Contessa Family Style , Ina explains that sharing our lives and tables with those we love is too essential to be saved just for special occasions?and it?s easy to do if you know how to cook irresistible meals with a minimum of fuss. For Ina, the best way to make guests feel at home is to serve them food that?s as unpretentious as it is delicious. So in her new book, she?s collected the recipes that please her friends and family most?dishes like East Hampton Clam Chowder, Parmesan Roasted Asparagus, and Linguine with Shrimp Scampi. It?s the kind of fresh, accessible food that?s meant to be passed around the table in big bowls or platters and enjoyed with warm conversation and laughter.In Ina?s hands tried-and-true dishes are even more delicious than you remember them: Her arugula salad is bright with the flavors of lemon and Parmesan, the Oven-Fried Chicken is crispy without excess fat, and her Deep-Dish Apple Pie has the perfect balance of fruit and spice. Barefoot Contessa Family Style also includes enticing recipes that are memorable and distinctive, like Lobster Cobb Salad, Tequila Lime Chicken, and Saffron Risotto with Butternut Squash.With vivid photographs of Ina cooking and serving food in her beautiful Hamptons home, as well as menu suggestions, practical wisdom on what to do when disaster strikes in the kitchen, and tips on creating an inviting ambience with music, Barefoot Contessa Family Style is the must-have guide to the joy of everyday entertaining. From the Back Cover Ina Garten, who shared her gift for casual entertaining in the bestselling Barefoot Contessa Cookbook and Barefoot Contessa Parties!, is back with her most enticing recipes yet--a collection of her favorite dishes for everyday cooking. In Barefoot Contessa Family Style, Ina explains that sharing our lives and tables with those we love is too essential to be saved just for special occasions--and it's easy to do if you know how to cook irresistible meals with a minimum of fuss. For Ina, the best way to make guests feel at home is to serve them food that's as unpretentious as it is delicious. So in her new book, she's collected the recipes that please her friends and family most--dishes like East Hampton Clam Chowder, Parmesan Roasted Asparagus, and Linguine with Shrimp Scampi. It's the kind of fresh, accessible food that's meant to be passed around the table in big bowls or platters and enjoyed with warm conversation and laughter. In Ina's hands tried-and-true dishes are even more delicious than you remember them: Her arugula salad is bright with the flavors of lemon and Parmesan, the Oven-Fried Chicken is crispy without excess fat, and her Deep-Dish Apple Pie has the perfect balance of fruit and spice. Barefoot Contessa Family Style also includes enticing recipes that are memorable and distinctive, like Lobster Cobb Salad, Tequila Lime Chicken, and Saffron Risotto with Butternut Squash. With vivid photographs of Ina cooking and serving food in her beautiful Hamptons home, as well as menu suggestions, practical wisdom on what to do when disaster strikes in the kitchen, and tips on creating an inviting ambience with music, Barefoot Contessa Family Style is the must-have guideto the joy of everyday entertaining. About the Author In 1978, Ina Garten left her job as a budget analyst in the White House to pursue her dream of operating a specialty food store in the Hamptons. Since opening the Barefoot Contessa, she has written the bestselling Barefoot Contessa Cookbook and Barefoot Contessa Parties! She is a frequent contributor to major national magazines and writes a recurring column in O Magazine . Her new television series on entertaining can be seen on Food Network. Ina lives in East Hampton, New York, and Southport, Connecticut, with her husband, Jeffrey. Excerpt. © Reprinted by permission. All rights reserved. StartersTurn up the VolumeWe've all had the experience. We're invited to dinner at a friend's house. We ring the doorbell and the host (maybe a little distraught) opens the door to a VERY quiet house. Oops! Are we the first to arrive, or-worse-is it the wrong day? Either way, we feel a bit ill at ease and the evening's off to a bad start.Replay the opening scene with this difference: the host opens the door and you hear Roy Orbison belting out "Pretty Woman" or the Beach Boys rocking to "Good Vibrations." Not only do you know you've come to a party, but you feel good immediately. No matter what kind of day you've had, your spirits soar. And that's a great start for a fabulous evening.I think the first few minutes of a party really set the tone for the night. For me, music that makes you feel like you're at a party is the difference between a fun evening and a dull one. The music I choose is a lot like the food I make: it's familiar, but it's a little better than you remembered. I used to organize all the details for a party and then at the last minute throw some CDs on the stereo. Once I realized how important the music was, I started previewing my choices while I cooked dinner. (My CD changer holds six discs, more than enough for an entire evening.) During cocktails, I'll choose music that is upbeat and fun and I play it just a little too loud: Cesaria Evora's Café Atlantico, Stephane Pompougnac's Costes: La Suite, Pink Martini's Sympathique, and The Best of the Temptations: Volume 1, the 60's. I always know I'm successful if everyone is swaying to the music while we fix drinks and nibble on roasted cashews.When it's time for dinner I want to turn down the volume a bit but I don't want something that's going to put everyone to sleep. This is a great time for Anita Baker's Rapture, Ann Hampton Callaway's To Ella with Love, and even something a little more emotional, like Roy Orbison's For the Lonely. The music makes you feel good but it's relaxed. Then, as I'm serving dessert and everyone is feeling just a little too satisfied, I'll crank up the volume again with something like Roxy Music's Avalon or a CD from the Cuban group Buena Vista Social Club. This way I'll send everyone home feeling upbeat and thinking, "Wasn't that fun!" East Hampton Clam Chowder Serves 6 to 8This soup is a variation on a recipe from the original Loaves and Fishes Cookbook written by friends Devon Fredericks and Susan Costner. Instead of the usual bland cream and clams, this one is like a clam stew with lots of vegetables and just a bit of milk to finish. You can make it a day in advance and reheat it slowly before dinner.12 tablespoons (1 1/2 sticks) unsalted butter, divided2 cups chopped yellow onions (2 onions)2 cups medium-diced celery (4 stalks)2 cups medium-diced carrots (6 carrots)4 cups peeled medium-diced boiling potatoes (8 potatoes)1 1/2 teaspoons minced fresh thyme leaves (1/2 teaspoon dried)1 teaspoon kosher salt1/2 teaspoon freshly ground black pepper1 quart (4 cups) clam juice1/2 cup all-purpose flour2 cups milk3 cups chopped fresh chowder clams (1 1/2 pounds shucked clams)Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot. Add the onions and cook over medium-low heat for 10 minutes, or until translucent. Add the celery, carrots, potatoes, thyme, salt, and pepper and sautÃ© for 10 more minutes. Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.In a small pot, melt the remaining 8 tablespoons of butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.If you use bottled clam juice instead of fresh, you may need to add more salt. Chicken Noodle Soup Serves 6Forget canned soup-this is the real thing. And wouldn't we all feel better after eating a bowl? I love having homemade chicken stock in the freezer so I can make this soup in a hurry.1 whole (2 split) chicken breast, bone in, skin onOlive oilKosher saltFreshly ground black pepper2 quarts homemade Chicken Stock (page 93)1 cup medium-diced celery (2 stalks)1 cup medium-diced carrots (3 carrots)2 cups wide egg noodles1/4 cup chopped fresh parsleyPreheat the oven to 350 degrees.Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat.Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add the cooked chicken meat and parsley and heat through.Season to taste and serve.I use Goodman's wide egg noodles. Roasted Vegetable Soup Serves 6 to 8I love a recipe that uses leftovers. When I'm making roasted vegetables for dinner, I'll make a double batch and have extras for soup the next day. This is a very versatile recipe-you can also throw in last night's mashed potatoes and even the tossed green salad from lunch! It all adds wonderful flavor and goodness. And how else can you get vegetables into your kids without their knowing it?6 to 8 cups chicken stock, preferably homemade (page 93)1 recipe Roasted Winter Vegetables (page 110)Kosher salt and freshly ground black pepperfor servingBrioche Croutons (page 36)Good olive oilIn a large saucepan, heat 6 cups of chicken stock. In two batches, coarsely puree the roasted vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade. Pour the soup back into the pot and season to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.Serve with brioche croutons and a drizzle of good olive oil. Brioche Croutons Makes 6 to 8 cupsAren't the croutons the best part of a Caesar salad? These croutons are made with brioche bread and they're delicious in soup or on a salad. One day I put some out with drinks and they all disappeared! This is a great way to use that leftover bread in the freezer.1 12-ounce brioche loaf or challah2 tablespoons good olive oil1/2 teaspoon kosher salt1/4 teaspoon freshly ground black pepperPreheat the oven to 350 degrees.Slice the bread about 3/4 inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 6 to 8 cups of croutons.Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature before using and store in a sealed plastic bag. Smoked Salmon Spread Makes 1 1/2 pintsWe started to make this dip at Barefoot Contessa to use up extra smoked salmon, but it was so popular that we had to buy more salmon just to make it. This is my idea of the perfect "no-cook" appetizer to serve with drinks. And the good news is that it actually tastes better if you make it a few days early.8 ounces cream cheese, at room temperature1/2 cup sour cream1 tablespoon freshly squeezed lemon juice1 tablespoon minced fresh dill1 teaspoon prepared horseradish, drained1/2 teaspoon kosher salt1/4 teaspoon freshly ground black pepper1/4 pound (4 ounces) smoked salmon, mincedCream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with cruditÃ©s or crackers.If you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon. Buffalo Chicken Wings Makes 32 piecesMy assistant Barbara Libath and I know that if we test a recipe during the day and we both go home and make it for dinner, it's a winner. These chicken wings, which are broiled not fried, passed that test. Served with the traditional blue cheese dip and celery sticks, they're delicious!for the wings16 chicken wings (about 3 pounds)1/4 pound (1 stick) unsalted butter1 teaspoon cayenne pepper4 teaspoons Frank's Hot Sauce, or 1 teaspoon Tabasco sauce1 teaspoon kosher saltfor the dip1 1/2 cups crumbled gorgonzola or other blue cheese1 cup good mayonnaise3/4 cup sour cream2 tablespoons milk3/4 teaspoon Worcestershire sauce1 1/2 teaspoons kosher salt3/4 teaspoon freshly ground black pepperCelery sticks, for servingPreheat the broiler.Cut the chicken wings in thirds, cutting between the bones. Discard the wing tips. Melt the butter and add the cayenne, hot sauce, and salt. Put the wings on a sheet pan and brush them with the melted butter. Broil them about 3 inches below the heat for 8 minutes. Turn the wings, brush them again with the butter, and broil for 4 more minutes, or until cooked.For the dip, place the blue cheese, mayonnaise, sour cream, milk, Worcestershire, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until almost smooth.Serve the chicken wings hot or at room temperature with the blue cheese dip and celery sticks. Tuna Tartare Serves 6On one of my book tours, Barbara Libath and I found ourselves at the fabulous Regent Beverly Wilshire Hotel in Los Angeles. After we stopped running around the rooms exclaiming, "There are two bathrooms! There are four televisions!" we went to the bar downstairs to meet some friends. We were served a fresh tuna tartare that I had to come home and try to re-create. I think this is close.3/4 pound very fresh tuna steak4 tablespoons olive oilGrated zest of 1 lime3 tablespoons freshly squeezed lime juice1/2 teaspoon wasabi powder1 teaspoon soy sauce6 dashes Tabasco sauce1 1/4 teaspoons kosher salt1/4 teaspoon freshly ground pepper1/4 cup minced scallions, white and green parts (2 scallions)1/2 ripe Hass avocado1 teaspoon toasted sesame seeds (optional)Cut the tuna into 1/4-inch dice and place it in a medium bowl. In a small bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, Tabasco, salt, and pepper. Pour over the tuna, add the scallions, and mix well. Cut the avocado in half, remove the seed, and peel. Cut the avocado into 1/4-inch dice. Carefully mix the avocado into the tuna mixture. Add the toasted sesame seeds if using and season to taste. Allow the mixture to sit in the refrigerator for at least an hour for the flavors to blend. Serve on crackers.Use the finest quality tuna you can find; two of the best are yellowfin and big-eye.Wasabi is a powder made from the dried root of Japanese horseradish. You can find this very pungent seasoning in the Asian section of the grocery store. Endive, Stilton & Walnuts Serves 6This is a good salad to make in winter when endive is one of the only salad "greens" available. It's so easy to make and yet so elegant. You can make the vinaigrette several days in advance.1 1/2 pounds endive (5 heads)1 cup walnut halves (3 ounces)3 tablespoons white wine or champagne vinegar1 teaspoon Dijon mustard1 extra-large egg yolk, at room temperature (see Note)1 teaspoon kosher salt1/2 teaspoon freshly ground black pepper1/2 cup good olive oil6 to 8 ounces English Stilton cheese, crumbled1/4 cup whole fresh flat-leaf parsley leavesCut the end off each head of endive and peel or cut each leaf off the core. If the leaves are large, cut them in half lengthwise. Place the leaves in a large mixing bowl.Toast the walnuts in a dry sauté pan over medium heat for about 3 minutes, tossing often, until warmed and crisp.Whisk together the vinegar, mustard, egg yolk, salt, and pepper in a bowl. While whisking, slowly add the olive oil until the dressing is emulsified. Pour enough dressing onto the endive leaves to moisten and place them on individual plates. Sprinkle each salad with the crumbled Stilton, walnuts, and parsley leaves. Season to taste and serve.If you're worried about eating raw egg yolk, substitute 1 tablespoon mayonnaise. Green Salad with Creamy Mustard Vinaigrette Serves 6 to 8When Alex Witchel, the talented New York Times writer and novelist, came to interview me in East Hampton, it was a particularly miserable, cold, and rainy winter day. I served her a steaming bowl of lentil soup from The Barefoot Contessa Cookbook, a salad prepared with this vinaigrette, and a cheese board with Cheddar and Brie. It was a simple but warming lunch and we had a wonderful afternoon together. She graciously requested a copy of this recipe.3 tablespoons champagne vinegar1/2 teaspoon Dijon mustard1/2 teaspoon minced fresh garlic1 extra-large egg yolk, at room temperature (see Note)3/4 teaspoon kosher salt1/4 teaspoon freshly ground black pepper1/2 cup good olive oilSalad greens or mesclun mix for 6 to 8 peopleIn a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.Toss the greens with enough dressing to moisten and serve immediately.If you're worried about raw egg, substitute 1 tablespoon mayonnaise.When you're serving a salad for a dinner party, put the vinaigrette in the bottom of a serving bowl and place the greens on top. This can sit for an hour or two until you're ready to toss and serve it. Arugula with Parmesan Serves 6When I'm having a dinner party, I try not to cook more than two things; I'll assemble the rest. That way I don't spend the evening standing in front of the oven fretting, "Is it done?" This is an easy salad to assemble as a first course. The arugula is peppery, the vinaigrette lemony, and the Parmesan spicy. Prepare the ingredients in advance and just toss them together before dinner. Serve with a wedge of lemon if you like.1/2 pound fresh arugula (3 large bunches)1/4 cup freshly squeezed lemon juice (2 lemons)1/2 cup good olive oil1/2 teaspoon kosher salt1/4 teaspoon freshly ground black pepper1/4-pound chunk very good Parmesan cheeseIf the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula for a few minutes to clean. Spin-dry the leaves and place them in a large bowl.In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place the salad on individual plates.With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.Since this recipe has very few ingredients, it depends on using the best for its flavor. I always choose aged Italian Parmesan (Parmigiano-Reggiano) cheese. Parmesan Roasted Asparagus Serves 6Italians often eat their vegetables as "antipasti," that is, before the main course. This is a very easy first course that I sometimes serve in the classic Italian way, topped with a single fried egg.2 1/2 pounds fresh asparagus (about 30 large)2 tablespoons olive oil1/2 teaspoon kosher salt1/4 teaspoon freshly ground black pepper1/2 cup freshly grated Parmesan cheese2 lemons cut in wedges, for servingPreheat the oven to 400 degrees.If the stalks of the asparagus are thick, peel the bottom half of each.Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.I prefer thick asparagus to thin ones; they have much more flavor. Read more

Islands in the Snow: A journey to explore Nepal's trekking peaks (Footsteps on the Mountain Diaries)

About the Author For many years Mark Horrell has been writing what has been described as one of the most credible Everest opinion blogs out there. He writes about trekking and mountaineering from the often silent perspective of the commercial client. For nearly 20 years he has been exploring the world's greater mountain ranges and keeping a diary of his travels. As a writer he strives to do for mountain history what Bill Bryson did for long-distance hiking. His favourite mountaineering book is The Ascent of Rum Doodle by W.E. Bowman. --This text refers to the paperback edition.

NYPD Red 2

Review "In the case of NYPD RED, there is simply too much fun --- in the form of inventive murder, sex, chemistry, investigation, more murder, more sex, and the like. Potboiler? Yes. Wonderfully told? Indeed."― bookreporter.com PRAISE FOR JAMES PATTERSON:"The prolific Patterson seems unstoppable."― USA Today "James Patterson knows how to sell thrills and suspense in clean, unwavering prose."― People "Patterson's novels are sleek entertainment machines, the Porsches of commercial fiction, expertly engineered and lightning fast."― Publishers Weekly --This text refers to an out of print or unavailable edition of this title. About the Author James Patterson has had more New York Times bestsellers than any other writer, ever, according to Guinness World Records . Since his first novel won the Edgar Award in 1977 James Patterson's books have sold more than 300 million copies. He is the author of the Alex Cross novels , the most popular detective series of the past twenty-five years, including Kiss the Girls and Along Came a Spider . He writes full-time and lives in Florida with his family. --This text refers to an out of print or unavailable edition of this title.


Study Guide for Pathophysiology for the Health Professions

Review Get more practice for Pathophysiology for the Health Professions

Soap For Family Medicine (BLACKWELL'S SOAP SERIES)

Dermatology for Advanced Practice Clinicians

Pediatric Primary Care (Burns, Pediatric Primary Care)

The Essential Guide to Primary Care Procedures

Review 4-Star Review from Doody's Review Service!"This remains one of the best, if not the best, book for understanding and learning how to perform the basic outpatient procedures in the primary care office. The first edition was published in 2009. Because the purpose of this book is to teach, the editor describes the focus of this second edition as breaking down each procedure into its component parts and illustrating techniques to give primary care and emergency medicine providers the skills necessary to provide primary care services. The editor and contributors have continued the work begun with the first edition. The audience includes primary care and emergency medicine providers, resident or attending, as well as the nursing and technical staff who are called upon to prepare patients and assist in the procedure. For the most part, the contributors are highly experienced practitioners and teachers. The value of this book lies in the completeness of the information , the explanations of the important aspects of the procedure, indications and contraindications, the equipment lists, the pictures and videos of the procedure, and the CPT billing codes associated with the procedures. This continues to be a most necessary addition to every training program in primary care or emergency medicine. It is one of the best books on outpatient procedures -- there are few that come close."Reviewed by Vincent F Carr, DO, MSA, FACC, FACP(Uniformed Services University of the Health Sciences) on behalf of Doody's Review ServiceWeighted Numerical Score: 94 - 4 Stars!

Algorithmic Diagnosis of Symptoms and Signs: A Cost-Effective Approach

The Monuments Men: Allied Heroes, Nazi Thieves and the Greatest Treasure Hunt in History

About the Author Robert M. Edsel is the Founder and President of the Monuments Men Foundation for the Preservation of Art, a not-for-profit entity that received the National Humanities Medal, the highest honor given in the United States for work in the humanities field. He also serves as a Trustee at the National WWII Museum in New Orleans. He lives in Dallas. Bret Witter cowrote the bestseller Dewey: The Small-Town Library Cat Who Touched the World (Grand Central). He lives in Louisville, KY.

Merlin's Legacy #03: Daughter Of Light

The Unwanted: A Memoir of Childhood

About the Author Kien Nguyen was born in Nhatrang, South Vietnam, in 1967 to a Vietnamese mother and an American father. He left Vietnam in 1985 through the United Nations' Orderly Departure Program. After spending time in a refugee camp in the Philippines, Nguyen arrived in the United States. He is now a dentist in New York City.


Mediterranean By Cruise Ship: The Complete Guide to Mediterranean Cruising, Third Edition

Review "...perfect for anyone looking for an overview of ports of call and doesn't want to buy several books." -- ABOUT CRUISES.COM, MARCH 12TH, 2004 "This book should be considered a high priority. A core resource for most public libraries." -- Library Journal. March 2005 From the Publisher Here is an indispensable guide for anyone taking a Mediterranean cruise. Detail at your fingertips on: Ports of Call, Shore Excursions, Archaeological Sites. Art & Architecture, History & Culture, Shopping Tips, Cruise & Land Tour Options. Mediterranean By Cruise Ship focuses on the ports, islands and places of interest of this fascinating destination from the view of the cruise traveller. Each chapter provides historical background and practical information and includes accurate walking maps showing exactly where ships dock, tips on getting around, concise descriptions of local attractions and beautiful photographs that capture the essence of each locale. Veteran cruise writer Anne Vipond, author of a series of cruising guides, has created a reliable reference book that helps cruise travellers make the most of their time in port.

Alaska by Cruise Ship: The Complete Guide to Cruising Alaska with Giant Pull-out Map (5th Edition)

Review "This book should be considered a high priority. A core resource for most public libraries." -- Library Journal, March 2005 With her crisp writing and in-depth reporting, she's created a terrific guide book on Alaska. -- Cruise Critic, August 9, 2007

The Connecticut River from the Air: An Intimate Perspective of New England’s Historic Waterway

About the Author Now Executive Director of the New England Air Museum, Jerry Roberts’ 30-year career as an exhibit designer, writer, documentarian, and museum executive has earned him a reputation as a storyteller able to engage the public in dynamic accounts of historical events and places with a very modern sensibility. He has served as Vice President in charge of Exhibits at the Intrepid Sea Air Space Museum in New York City, Executive Director of Connecticut River Museum in Essex CT, and Battlefield Historian for the British Raid on Essex Project. He has designed and built over forty exhibits, has written or co-written several books and documentaries and has published dozens of newspaper and magazine articles. Roberts is an avid sailor and merchant marine master and has navigated the eastern seaboard in small boats and historic vessels from The Gulf Coast to Nova Scotia. He lives overlooking the Connecticut River with his wife and two children. When not flying wide body passenger jets around the globe for one of the worlds largest airlines, Captain Tom Walsh, a United States Marine Corps veteran, explores Americas landscape and waterways in his own small aircraft. His company, Shoreline Aerial Photography ( www.shoreline-aerial.com ) is commissioned by major corporations, government agencies, and individuals to document large scale construction projects, keep tabs on urbanization, and capture breathtaking views of private homes, vessels, and majestic scenes all over the country. He flies out of both Connecticut and Florida. He lives in Connecticut with his wife and two children.

Old Tucson Studios (Images of America: Arizona)

About the Author Author Paul J. Lawton served as deputy sheriff of the Pima County Sheriff's Department for 25 years and, in 1998, became the chief pyro technician and armorer at Old Tucson Studios. He has previously written three other books: The Last Full Measure: Law Enforcement Deaths in Arizona, Old Tucson: Then and Now, and Hollywood in the Desert: The Films of Old Tucson. In this volume, he has gathered together more than 200 vintage photographs from a forgotten cache of records discovered in wake of a devastating 1995 fire at the studios.

Alaska by Cruise Ship (Ocean Cruise Guides)

About the Author Anne Vipond, author of several guidebooks to cruising, draws on her sailing background to impart her enthusiasm for cruise travel. She is the recipient of a Lowell Thomas Travel Journalism award for her guidebooks and her cruising articles have been published in magazines and newspapers across North America and overseas.

Fisherman's Bend (Jane Bunker)

From Booklist Formerly a Florida police detective, Jane Bunker is now an insurance investigator who has picked up a second job as the assistant deputy of Knox County, Maine. On the way back from Cobble Harbor, where she was investigating a claim for a vandalized boat, Jane comes across a circling lobster boat that is missing its crew. The captain, Parker Alley, is presumed dead, but Jane investigates the case along with the death by heroin overdose of Parker’s son. Parker had numerous enemies, and complicating matters, the lobstermen in the area are upset about a possible aquaculture venture that would grow oysters in the bay. Jane ties up all the loose ends while she works to become a part of her new community. Small-town life, the difficult job of harvesting lobsters, and the beauty of the Maine coast are well delineated as Greenlaw immerses the reader in boating practice and lore. The tenacious Jane is a fully fleshed protagonist, and the secondary characters are also well developed in this satisfying mystery, the second in a series. --Sue O'Brien About the Author Linda Greenlaw has been a deep-sea fisherman for 18 years, becoming the first and only female swordfish captain in the Grand Banks Fleet. This career earned her a prominent role in Sebastian Junger's runaway bestseller, The Perfect Storm and a protrayal in the subsequent film. She was raised in Maine and graduated from Colby College. Greenlaw now lives on Isle au Haut, Maine, where she captains a lobster boat.

Criminal Intent (Mike Daley/Rosie Fernandez Legal Thriller Book 3)

Amazon.com Review Mike Daley has a checkered past as a former priest, an ex-public defender, and even a corporate lawyer. Now he's a criminal defense attorney partnered with his ex-wife, Rosie, in a San Francisco firm that's too small to attract high-profile clients unless they happen to be related to the principals--which in this case, they are. The chief suspect in the murder of famed director Richard MacArthur and the star of the film that's supposed to resurrect his fading career is Rosie's niece Angel. While the plot features too many other suspects and not enough surprises, it's the relationship between Mike and Rosie that gives this well-crafted but otherwise humdrum mystery its appeal. --Jane Adams --This text refers to an out of print or unavailable edition of this title. From Booklist Mike Daley, former priest and public defender, returns in his third San Francisco-based adventure. He and his law partner, ex-wife Rosie Fernandez, find themselves squarely in the middle of several disasters--all involving their extended family. Rosie's niece, Angel, an up-and-coming actress, is accused of murdering her much older husband, a has-been movie director who was about to release his comeback hit--starring Angel, of course. Rosie's brother, a hardworking business owner in the Mission District, is being pinched by politically connected wiseguys to support a controversial business development. As if that pressure weren't enough, Mike is forced to keep his intimate relationship with a judge under wraps for fear of ruining her career, plus Rosie faces her own personal struggles. Despite the cumulating setbacks, Mike and Rosie forge ahead to defend Angel, which brings them to the doorsteps of the elite, in both San Francisco and Hollywood. Their discovery methods are meticulous and ingenious, which should keep those who crave legal details from complaining about the relative lack of courtroom scenes. The relationship between Mike and Rosie continues to be the strength of this series, and a surprise ending will keep readers yearning for more. Mary Frances Wilkens Copyright © American Library Association. All rights reserved --This text refers to an out of print or unavailable edition of this title. From Library Journal In Siegel's third fast-paced legal thriller (after Special Circumstances and Incriminating Evidence) featuring the San Francisco criminal defense team of Mike Daley and Rosie Fernandez, the couple rushes to aid Rosie's niece, Angelina, after she is arrested for the bludgeoning death of her husband, an Academy Award-winning movie director. Family ties are also tested when Rosie's brother, Tony, is ensnared in a subplot of graft and extortion. Siegel does a nice job of blending humor and human interest into the mystery. Daley and Fernandez are competent lawyers, not superhuman crime fighters featured in more commonplace legal thrillers. With great characters and realistic dialog, this book provides enough intrigue and courtroom drama to please any fan of the genre. Recommended for all public libraries. - Jill M. Tempest, Jackson-George Regional Lib. Syst., MS Copyright 2002 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title. From Publishers Weekly The charm and originality that marked Special Circumstances and Incriminating Evidence, Siegel's first two legal thrillers about former priest and ex-public defender Mike Daley, are wearing a bit thin in this third outing. Mike's firm has moved from a shabby office over a martial arts studio in San Francisco's Mission District to a spot around the corner that used to house a tarot reader. He practices criminal law with his ex-wife, Rosie Fernandez, and another former girlfriend is also a partner in the struggling firm. Mike is having a secret affair with a sitting California Superior Court judge; Rosie is undergoing treatment for breast cancer; their 10-year-old daughter, Grace (and everyone else except Rosie and Mike), thinks they should get back together. But the real fireworks are provided by various members of Rosie's extended family, which seems to be even vaster than Sharon McCone's giant clan in Marcia Muller's books. Rosie's niece, Angel, a top model married to a fading film director, is accused of beating her husband to death with his Oscar statuette, while Angel's father, Tony, a respected produce merchant, gets involved in a kickback scheme to build a movie studio in the China Basin area. Siegel is still adept at detailing the workings of criminal law from the inside and his sense of nostalgia for the rapidly vanishing working-class enclaves of San Francisco is palpable. But this installment meanders a bit and relies too heavily on the familiar personality quirks of its protagonists. Copyright 2002 Cahners Business Information, Inc. --This text refers to an out of print or unavailable edition of this title. About the Author Sheldon Siegel has been a lawyer in private practice for eighteen years. --This text refers to an out of print or unavailable edition of this title. Review Enough intrigue and courtroom drama to please any fan of the genre. -- Library Journal Ingenious...a surprise ending that will keep readers yearning for more. -- Booklist --This text refers to an out of print or unavailable edition of this title. Read more

The Spider's Web Sister Fidelma (Sister Fidelma Mysteries)


Physics Concept Questions - Book 1 (Mechanics 1): 400+ Questions & Answers

Physics Concept Questions - Book 4 (Heat): 100+ Questions & Answers

Physics Concept Questions - Book 2 (Mechanics 2): 500+ Questions & Answers

Physics Concept Questions - Book 5 (Sound): 150+ Questions & Answers

Physics Concept Questions - Book 6 (Electricity & Magnetism): 300+ Questions & Answers

Physics Concept Questions - Book 3 (Matter): 300+ Questions & Answers

Introduction to Public Health

About the Author Mary Jane Schneider is the Director of Interdisciplinary Programs and Clinical Associate Professor of Health Policy, Management, and Behavior at the School of Public Health, University at Albany, State University of New York, Rensselaer.

The Measure of the Magic: Legends of Shannara (Pre-Shannara: Legends of Shannara)

Review “Immensely entertaining . . . a page-turner full of action and magic.”—Bookreporter    “Classic Terry Brooks . . . infused with details of Shannara’s legends.”—Fantasy Faction   “[Brooks is] the most important fantasy writer since J.R.R. Tolkien.” —Rocky Mountain News “Foolproof for fantasy lovers.” —Library Journal About the Author Terry Brooks has thrilled readers for decades with his powers of imagination and storytelling. He is the author of more than thirty books, most of which have been New York Times bestsellers. He lives with his wife, Judine, in the Pacific Northwest. Excerpt. © Reprinted by permission. All rights reserved. One   Humming tunelessly, the ragpicker walked the barren, empty wasteland in the aftermath of the rainstorm.  The skies were still dark with clouds and the earth was sodden and slick with surface water, but none of that mattered to him.  Others might prefer the sun and blue skies and the feel of hard, dry earth beneath their feet.  Others might revel in the brightness and the warmth.  But life was created in the darkness and damp of the womb, and the ragpicker took considerable comfort in knowing that procreation was instinctual and needed nothing of the face of nature’s disposition that he liked the least. He was an odd looking fellow, an unprepossessing, almost comical tatterdemalion.  He was tall and whipcord thin, and he walked like one of those of those long-legged water birds.  Dressed in dark clothes that had seen much better days, he tended to blend in nicely with the mostly colorless landscape he traveled.  He carried his rags and scraps of cloth in a frayed patchwork bag slung over one shoulder, the bag bursting at the seams with its load, looking very much as if it would rip apart completely with each fresh step its bearer took.  A pair of scuffed leather boots completed the ensemble, scavenged from a dead man some years back, but still holding up quite nicely. Everything about the ragpicker suggested that he was harmless.  Everything marked him as easy prey in a world where predators dominated the remnants of a decimated population.  He knew how he looked to the things that were always hunting.  He knew what they thought when they saw him coming.  But that was all right.  He didn’t mind.  He had stayed alive this long by keeping his head down and staying out of harm’s way.  People like him, they didn’t get noticed.  The trick was in not doing anything to call attention to yourself. So he tried hard to give the clear and unmistakable impression that he was nothing but a poor wanderer who wanted to be left alone, but you didn’t always get what you wanted in this world.  Even now, other eyes were already sizing him up.  He could feel them doing so, several pairs in several different places.  But those eyes that belonged to the animals – the things that the poisons and chemicals had turned into mutants – were already turning away.  Their instincts were sharper, more finely tuned, and they could sense when something wasn’t right.  Given the choice, they would almost always back away. It was the eyes of the human freaks that stayed fixed on him, eyes that lacked the necessary awareness to judge him properly.  These were the predators that seldom sensed the danger and so almost never turned away.  Two were studying him now, deciding whether or not to confront him.  He sighed.  He would try to avoid them, of course.  He would try to make himself seem not worth the trouble.  But, again, you didn’t always get what you wanted. He breathed in the cool, damp air, absorbing the taste of the rain’s aftermath on his tongue, of the stirring of stagnation and sickness generated by the pounding of the sudden rain, of the smells of raw earth and decay, the whole of it marvelously welcome.  Sometimes, when he was alone, he could pretend he was the only one left in the world.  He could pretend that what remained of the world was his and his alone.  He could think of it all as his private preserve, his special place, and imagine that he was all that was left and everything belonged to him. He could pretend that nothing would ever bother him again. His humming dropped away, changing to a little song: Ragpicker, ragpicker, what you gonna do. When the hunters are hunting and they’re for hunting you. Ragpicker, ragpicker, just stay low. If you don’t draw attention they might let you go. He hummed a few more bars, wondering if he had gotten past the predators.  He was thinking it was almost time to stop and have something to drink and eat.  But that would have to wait.  He sighed, his lean, sharp-featured face wreathed in a tight smile that caused the muscles of his jaw to stand out like cords. Ragpicker, ragpicker, you’re all alone. The hunters that are hunting want to pick your bones. Ragpicker, ragpicker, just walk on. If you wait them out they will soon be gone. He crossed a meadow, a small stream filled with muddy water, a rocky flat in which tiny purple flowers were blooming and a withered woods in which a handful of poplars grew sparse and separate as if strangers to each other.  Ahead, there was movement in a rugged mass of boulders that formed the threshold to foothills leading up to the next chain of mountains, a high and wild and dominant presence.  He registered the movement, ignored it.  Those who had been watching him were still there and growing restless; he must skirt their hiding place and hope they were distracted by other possibilities.  But there didn’t appear to be anyone else out here other than himself, and he was afraid that they would come after him just because they were bored. He continued on furtively, still humming softly. Daylight leached away as the clouds began to thicken anew.  It might actually rain some more, he decided.  He glanced at the skies in all four directions, noting the movement of the clouds and the shifting of their shadows against the earth.  Yes, more rain coming.  Better that he find shelter soon. He stalked up the slope into the rocks, his long thin legs stretching out, meandering here and there as if searching for the best way through, trying to move away from the watchers, trying to pretend he was heedless of them, that he knew nothing of them and they, in turn, should not want to bother with him. But, suddenly, his worst fears were realized and just like that they were upon him. They came out of the rocks, having moved from their previous hiding place, two shaggy-haired, ragged men, one large and one small, both carrying blades and clubs.  One was blind in one eye and the other limped badly.  They had seen hard times, the ragpicker thought, and they would not be likely to have seen much charity and therefore not much inclined to dispense any.  He stood where he was and waited on them patiently, knowing that flight was useless. “You,” one-eye said, pointing a knife at him.  “What you got in that bag of yours?” The ragpicker shrugged.  “Rags.  I collect them and barter for food and drink.  It’s what I do.” “You got something more than that, I’d guess,” the second man, the larger of the two, the limper, said.  “Better show us what you got.” The ragpicker hesitated, and then dumped everything on the ground, his entire collection of brightly colored scarves and bits of cloth, a few whole pieces of shirts and coats, a hat or two, some boots.  Everything he had managed to find in his travels of late that he hadn’t bargained away with the Trolls or such. “That’s crap!” snarled one eye, thrusting his knife at the ragpicker, nearly pricking him with the tip.  “You got to do better than that!  You got to give us something of worth!” “You got coin?” demanded the other. Hopeless, the ragpicker thought.  No one had coin anymore and even if they did it was valueless.  Gold or silver, maybe.  A good weapon, especially one of the old automatics from the days of the Great Wars, would have meant something, would have been barter material.  But no one had coins. “Don’t have any,” he said, backing away a step.  “Can I pick up my rags?” One-eye stepped forward and ground the colored cloth into the ground with the heel of his boot.  “That’s what I think of your rags.  Now watch and see what I’m gonna do to you!” The ragpicker backed away another step.  “Please, I don’t have anything to give you.  I just want you to let me pass.  I’m not worth your trouble.  Really.” “You ain’t worth much, that’s for sure,” said the one who limped.  “But that don’t mean you get to go through here free.  This is our territory and no one passes without they make some payment to us!” The two men came forward again, a step at a time, spreading out just a little to hem the ragpicker in, to keep him from making an attempt to get around them.  As if such a thing were possible, the ragpicker thought, given his age and condition and clear lack of athletic ability.  Did he look like he could get past them if he tried?  Did he look as if he could do anything? “I don’t think this is a good idea,” he said suddenly, stopping short in his retreat.“You might not fully understand what it is that you are doing.” The predators stopped and stared at him, not quite believing what they were hearing.  “You don’t think it’s a good idea?” said the one that limped.  “Is that what you said, you skinny old rat?” The ragpicker shook his head.  “It always comes down to this.  I don’t understand it.  Let me ask you something.  Do you know of a man who carries a black staff?” The two exchanged a quick look.  “Who is he?” asked one-eye.  “Why would we know him?”The ragpicker sighed.  “I don’t know that you do.  Probably you don’t.  But he would be someone who had real coin on him, should you know where to find him.  You don’t, do you?” “Naw, don’t know anyone like that,” snarled one-eye.  He glanced at his companion.“C’mon, let’s see what he’s hiding in that sack.” They came at the ragpicker with their blades held ready, stuffing the clubs in their belts.  They were hunched forward slightly in preparation for getting past whatever defenses the scarecrow intended to offer, the blades held out in front of them.  The ragpicker stood his ground, no longer backing up, no longer looking as if he intended to try to escape.  In fact, he didn’t look quite the same man at all.  The change was subtle and hard to identify, but it was evident that something was different about him.  It was in his eyes as much as anywhere, in a gleam of madness that was bright and certain.  But it was in his stance, as well.  Before, he had looked like a frightened victim, someone who knew that he stood no chance at all against men like these.  Now, he had the appearance of someone who had taken control of matters in spite of his apparent inability to do so, and his two attackers didn’t like it. But that didn’t stop them, of course.  Men of this sort were never stopped by what they couldn’t understand, only by what was bigger and stronger and better armed.  The ragpicker was none of these.  He was just an unlucky fool trying to be something he wasn’t, making a last ditch effort to hang onto his life. One-eye struck first, his blade coming in low and swift towards the ragpicker’s belly.  The second man was only a step behind, striking out in a wild slash aimed at his victim’s exposed neck.  Neither blow reached its intended mark.  The ragpicker never seemed to move, but suddenly he had hold of both wrists, bony fingers locking on flesh and bone and squeezing until his attackers cried out in pain, dropped their weapons and sank to their knees in shock, struggling to break free.  But the ragpicker had no intention of releasing them.  He just held them where they were, on their knees before him, moaning and writhing, studying their agonized expressions. “You shouldn’t make assumptions about people,” he lectured them, bending close enough that they could see the crimson glow in his eyes, a gleam of bloodlust and rage.  “You shouldn’t be like that.” His hands tightened further, and smoke rose through his fingers where they gripped the men’s wrists.  Now the attackers were howling and screaming in agony as their imprisoned wrists and hands turned black and charred, burned from the inside out. The ragpicker released them then and let them drop to the ground in huddled balls of quaking, blubbering despair, cradling their ruined arms, stricken by what had been done to them. “You’ve ruined such a lovely day, too,” the ragpicker admonished.  “All I wanted was to be left alone to enjoy it, and now this.  You really are pigs of the worst sort, and pigs deserve to be roasted and eaten!” They cried out anew at this and attempt to crawl away, but he was on them much too quickly, seizing their heads and holding them fast.  Smoke leaked from between his clutching fingers, rising from their heads in spiraling wisps, and the men jerked and writhed in response. “How does that feel?” the ragpicker wanted to know.  “Can you tell what’s happening to you?  I’m cooking your brains, in case you’ve failed to recognize what you are experiencing.  Doesn’t feel very good, does it?” It was a rhetorical question, which was just as well because neither man could manage any kind of intelligible answer.  All they could do was hang suspended from the ragpicker’s killing fingers until their brains were turned to mush and they were dead. The ragpicker let them drop.  He thought about eating them, but the idea was too distasteful to consider seriously.  They were vermin, and he didn’t eat vermin.  So he stripped them of their clothing, taking small items for his collection, scraps of cloth from each man that would remind him later of who they had been, and left them for scavengers he knew would not be picky.  He gathered up his soiled rags from the earth into which they had been ground, brushed them off as best he could and returned them his carry bag.  When everything was in place, he gave the dead men a final glance and started off once more. Bones of the dead left lying on the ground. One more day and they will never be found. Ragpicker, ragpicker, you never know There are rags to be found wherever you go. He sang it softly, repeated it a few times for emphasis, rearranging the words, and then went quiet.  An interesting diversion, but massively unproductive.  He had hoped the two creatures might have information about the man with the black staff, but they had disappointed him.  So he would have to continue the search without any useful information to aid him.  All he knew was what he sensed, and what he sensed would have to be enough for now. The man he sought was somewhere close, probably somewhere up in those mountains he was walking towards.  So eventually he would find him. Eventually. The ragpicker allowed himself a small smile.  There was no hurry.  Time was something he had as much of as he needed. Time didn’t really matter when you were a demon. Read more

How Do I Feel?/¿Cómo me siento?: Bilingual English-Spanish (Good Beginnings)

About the Author Pamela Zagarenski is the winner of two Caldecott Honors. The books she has illustrated have also been Booklist Editor's Choices, Horn Book Fanfare and Bulletin Blue Ribbon books, winners of Bank Street's Claudia Lewis Award, and translated into many languages. As well as illustrating picture books, she creates paintings and has a gift card line. She lives in Connecticut. Visit her online at pzagarenski.com, on Instagram @sacredbee, and Twitter @sacredbeez.