It’s a birthday book! It was born from the simple idea that birthdays provide the perfect annual opportunity to preserve a sweet moment in time as your child changes from year to year. So it’s a multi-layered confection: annual touchstone, cherished ritual, and eternal keepsake. This journal provides fun, fast, and casual birthday activities for ages 1-18 as well as space to stick birthday photos and a random picture from each year, amusing and thought-provoking questions to ask your kid, and a time-capsule envelope for stashing away odds and ends (artwork, school papers, hand tracings, birthday cards, invitations, and other memorabilia).From toddler hood to young adulthood to every hood in between, you’ll return to the same four activities for each birthday. The questions prompts, and tone may shift each year, but the essence intentionally remains intact.

    There are only a few books written on the subject and most of those focus on 'flat' needle felting on a surface. This book is about sculptural needle felting—creating 3-D animals and figures using the felting needle to sculpt wool.The book shows the techniques and describes how the felting needle works with wool fiber to create felt, while explaining the differences between this art form and other forms of felting. The reader will learn how to hold the needle, what sort of materials to use, and why.There are about 20 complete projects including various birds, bugs, four-legged animals, and people-each one unique and irresistible! Laurie also shows the reader ways to display their felted creations as mobiles, ornaments, or arranged in shadow boxes.

    Now revised and updated, the "Complete Horse Riding Manual" covers dressage, show jumping, and cross-country riding, detailing everything you need to know to compete in these events, whether you are a beginner or more experienced rider."Complete Horse Riding Manual" is brimming with advice on finding the best horse for you, training a young horse, forming the ultimate horse-and-rider team, boosting and maintaining your own physical fitness and suppleness, and building the fitness and stamina of your horse.

    Also recorded in this book are the regional specialties served at these clubs, ranging from popovers and fried pickles in the northern part of the state to Shrimp de Jonghe in the south. One Northwoods supper club even features fry bread, a traditional Native American dish uncommon to most any restaurant.The "supper club experience" is a tradition embodied by many long-standing restaurants scattered throughout the small towns of Wisconsin. It is based around a bygone idea that going out to dinner is an experience that lasts an entire evening. The clubs emphasizing food made from scratch, slow-paced dining, and family-run businesses. Combine this with stately dark-panel decor, complimentary relish trays, and the best brandy Old Fashioned sweet you'll ever have, and you have barely scratched the surface of the Wisconsin supper club's appeal.Author Ron Faiola is the critically acclaimed director and producer of the documentary by the same name. Supper clubs are hugely popular with Wisconsin locals and regularly frequented by all Midwestern foodies "in the know." With Wisconsin Supper Clubs as a guide, these establishments are primed to be choice summer road trip destinations for anyone looking for low-cost vacations this summer. After the successful debut of Faiola's documentary, this book is sure to be a hit throughout the region and beyond.

    Swallowtail: A deep dive into the dissection of popular culture, and how the brightness and horrors of it can be mirrors into the daily lived experiences of women in America.

    Born in Ethiopia and raised in Sweden by adoptive parents, his life transcends national boundaries, and his individual approach to cuisine is a global yet personal one that draws freely from many ethnic and cultural influences.In The Soul of a New Cuisine, Marcus returns to the land of his birth to explore the continent's rich diversity of cultures and cuisines through recipes and stories from his travels in Africa. Stunning color images by award-winning photographer Gediyon Kifle bring the breadth of the African experience to life, from fishermen at sunset off the coast of Zanzibar to French baguettes loaded onto a bicycle in Senegal.Marcus shares more than 200 enticing recipes, including his own African-inspired creations and traditional dishes from all parts of Africa. You can delight in spicy stews and Barbequed Snapper from West Africa and the familiar Mediterranean flavors of dishes like Moroccan Lemon-Olive Chicken, or make your way east and south for the irresistible taste combinations of dishes such as Curried Trout with Coconut-Chili Sauce from Kenya and Apple-Squash Fritters from South Africa's Cape Malay. Using ingredients that are readily available in American markets, the recipes are doable as well as delicious.Of course, one of the keys to authentic African cooking is the use of spice blends and rubs, which elevate simple cooking techniques to an excitingly varied and intense level. Marcus includes his favorites here, with blends that go from sweet to spicy and feature everything from hot chili peppers and peppermint leaves to sesame seeds and ginger.As he says, Africa is "a state of mind that I hope this book will help you tap into wherever you are." By cooking with a handful of this and a pinch of that, trying new foods and enjoying old ones in a new way, and lingering over meals with family and friends, you will bring the free, relaxed spirit of African cooking to your table and discover for yourself the soul of a "new" cuisine.