She's brash. She's inked. She has a bad habit of dying... a lot.She's also a Rogue with a demon on her tail and not much backup. This witch has a bone to pick.I was burned at the stake at fourteen...I was drowned in a lake when I was twenty-four...At twenty-seven, I was stoned in a public square...I have died a hundred times in a hundred different ways, usually at the hands of the humans I've tried to save. But when a pregnant young woman finds her way into my tattoo shop with a demon on her tail, things go from bad to worse. Being a centuries-old witch isn't going to help me - nothing will. This time I might just die in a way that sticks... Permanently.The Rogue Ethereal Complete Series contains all six books in this thrilling urban fantasy series.

    

    That unmistakable urge was already growing inside of Mike Krabal when he received advice from a wise soul of eighty-one years to "get out more." In October 2011, he traded his life in a small West Virginia town for 132 days on America's open road. Through vivid observation, he tells of hair-raising run-ins with wild animals, wild people, and the wicked Hangover Fairy. Youthful curiosity charts the course, and his trusty motorcycle, the Goose, hauls the gear. From the Atlantic to the Pacific, exotic landscapes, fresh mornings in unfamiliar towns, and more than 17,000 miles pass. No detail is left behind in this friendly, funny, and mischievous story of discovery away from home. (black and white ebook) *Update 2/23/2016: I've just released 132 Days A journey A journal and some Whiskey COLOR PHOTO EDITION. It features over 900 color photos to best capture the essence of a coast-to-coast American adventure, and it's now available on Amazon.com. Here's the link - http://www.amazon.com/gp/product/B01B...-

    Her own lifelong love for cooking and gardening paired with her many travels to the Amazon with chef Regina Pinto has resulted in rich spiritual and culinary experiences that will inspire your cooking and gatherings. More than an ordinary cookbook, A Place at the Table offers readers a chance to not only approach mealtimes with accessible recipes from a renowned chef, but also hear heartwarming, personal stories from Kelly herself and enjoy some spiritual encouragement too. For Kelly, meals should be more than just ingredients and décor, though these enhance the experience. Food has historically gathered people together, and in this cookbook, Kelly points readers to just that—opening their tables so others can have a place to experience the love of God and fellowship of his people. After all, some of the most meaningful moments in the Bible were experienced around food. This cookbook offers a delicious, unfussy selection of both well-known and novel dishes, and it also includes personal favorites from Kelly and Regina. Featuring fresh, whole or homegrown components, Kelly prioritizes the value of flavors that can only come with seasonal ingredients. As a bonus, there is supplemental material throughout, where the reader can hear more from Kelly and Regina about broths, seasonal drinks, canning, décor, growing herbs, and more. In these pages, Kelly’s humor and warmth shine through in each story, and the stunning photography inspires all readers to put their hand to the joy of cooking, offering others not just a meal, but a place to belong.

    The individual books in this series have accumulated a total of over 1,800 5-star reviews. Heroic and not so heroic men and women plus their loyal Artificially Intelligent allies fight and die to prevent humanity's extermination at the hands of a shockingly xenophobic alien race. But is there something more going on here than just an irrational alien race lashing out without provocation? One man's uncontrollable, precognitive visions lead him to believe that humans and the xenophobic aliens are just pawns in a much larger conflict and the real stakes are nothing less than the future of all life in the galaxy. If he can use his visions to keep humanity alive long enough, he may be able to figure out the mystery before it's too late. This Omnibus edition also includes sample chapters of the Synchronicity War universe stand-alone novel The Retro War. You can read Part 1 of the Sync War series for free to try it out before buying this ebook. All 4 parts are also available as audiobooks from Audible.com. Genre categories: Space fleet, galactic empire, space opera, alien invasion, first contact,time travel

    Serving hand-prepared, contemporary renditions of traditional family recipes, Carrabba's makes everyone who walks through the door feel right at home. Each meal is served in the time-honored tradition of warm Italian hospitality and authentically prepared food made from the heart. Now, you can re-create the Carrabba's experience in your own kitchen with delicious recipes inspired by generations of family cooking. In the true spirit of generosity, Recipes from Around Our Family Table shares not just these mouthwatering signature recipes, but also the cooking secrets that make them so good. Includes 75 authentic Italian recipes and Carrabba's favorites, like Chicken Bryan, Mama Mandola's Sicilian Chicken Soup and Pizza Margherita Offers tips on successful grilling, preparing perfect pasta, finding the best ingredients, mastering homemade pizza, and more

    In Mouth Wide Open, his fifth collection, he has prepared a feast for the senses and intellect, charting a cook's journey from ingredient to dish in illuminating essays that delve into the intimate pleasures of pistachios, the Scottish burr of real marmalade, how the Greeks made a Greek salad, the (hidden) allure of salt anchovies, and exploring the uncharted territory of improvised breakfasts and resolutely idiosyncratic midnight snacks. Most of all, his inimitable warmth, humor, and generosity of spirit inspire us to begin our own journey of discovery in the kitchen and in the age-old comfort and delight of preparing food.

    But don't be fooled by its unassuming location—stumbling across the Bakery, as countless visitors have done on their way up and down the Pacific Coast, will make you feel as if you've discovered a secret: a gem of a restaurant where the food, people, and atmosphere meld together in a perfect embodiment of the spirit of Big Sur.The three restaurant owners, chef Philip Wojtowicz, baker Michelle Wojtowicz, and host Michael Gilson, escaped the Los Angeles food scene to create their version of the ideal restaurant, nestled in the heart of some of the most beautiful country in the world. This is simple, wood-fired American cooking at its best, executed in a way that lets the ingredients—seasonal and often locally produced—shine. Weekend brunches feature thick, nine-grain pancakes and savory breakfast pizza topped with crisp bacon, fresh herbs, and pasture-raised eggs. At night, Phil offers classics like Grilled Prime Rib Steak with Red Wine Sauce along with twists on traditional favorites like Venison Osso Buco or Rockfish Scampi. And every meal should end with one of Michelle's great desserts, whether it's a homemade Peppermint Ice Cream Sundae or Hazelnut Flan with Roasted Cherries.But this is more than a cookbook; it's a yearlong glimpse into what it's really like to live in Big Sur, introducing the people and places that make the restaurant's renowned food possible, including Wayne Hyland, hunter and forager, Jamie Collins, organic row cropper, and Gary Pisoni, the eccentric vintner who supplies some of the restaurant's most beloved wine. With its outstanding photography, lively profiles, and dozens of must-make recipes, this book helps bring the experience of Big Sur home.

    Baffled by the language, but convinced that he can master the art of French cooking--or at least get to the bottom of why it is so revered-- he begins what becomes a five-year odyssey by shadowing the esteemed French chef Michel Richard, in Washington, D.C. But when Buford (quickly) realizes that a stage in France is necessary, he goes--this time with his wife and three-year-old twin sons in tow--to Lyon, the gastronomic capital of France. Studying at L'Institut Bocuse, cooking at the storied, Michelin-starred La Mère Brazier, enduring the endless hours and exacting rigeur of the kitchen, Buford becomes a man obsessed--with proving himself on the line, proving that he is worthy of the gastronomic secrets he's learning, proving that French cooking actually derives from (mon dieu!) the Italian.

    Few books have stood the test of time like the Betty Crocker Cookbook; none have kept up as well with the times and how people cook today. Classic meets contemporary in the 12th edition, with 1,500 recipes, all from scratch, over one-third new, and more than 1,000 photos.This one-stop resource bursts with kitchen information and guidance as only Betty Crocker can deliver. Learn to make a lattice crust, master a braise, can pickles, and even debone a fish via hundreds of how-to photos. Discover new ingredients organized by region, such as Middle Eastern or Indian, in vibrant ID photos. New and expanded chapters on one-dish meals, beverages, DIY foods, whole grains, and vegetarian cooking reflect what today’s budding cooks want to eat, as do recipes such as Baba Ganoush, Short Rib Ragu, Pho, Korean Fried Chicken, Cold-Brew Iced Coffee, Cauliflower Steaks, Smoked Beef Brisket, Quinoa Thumbprint Cookies, and Doughnuts. And complete nutrition is included with every recipe.

    It could be you want to work on a cruise ships, you want to or have taken a cruise, maybe you are looking for tips on cruising or maybe you just like fun stories about cruise ships. If you are interested in any of those items I just listed, then this book is for you. Before we begin our journey, I guess I should tell you a little bit about myself and why I have written this book. For my cruise ship experience, I worked about 12 years on cruise ships around the world and 2 years working in shore side offices in Florida. I worked with 4 different cruise lines and worked as a scuba instructor/dive manager, shore excursion manager and then in the shore side offices as an IT geek, and finally a few years as an IT officer (yeah, I know, scuba instructor to computer geek, what can I say, it has been an interesting journey). Stories in this book include ones about: Getting a job on cruise ships Life on board ships On board romance Hurricanes Running aground Adrift at sea Kick backs Falling overboard Living on a tropical island Crazy things the crew and passengers do and much much more........................ I also have photos about my life at sea that can be seen at: www.cruiseshipstories.com Looking at these photos will bring my sea faring stories even more to life.

    Can Sam drag them into the light in time, or will she be buried with the deadly secret?From NY Times bestselling author who brought you the Justice Series, M.A. Comley now brings you To Die For, the first book in these brand-new police procedural series, a tour-de-force not to be missed.

    A time of legends that nearly destroyed the world. Out of the chaos Mankind has struggled, and from the ashes of destruction civilization has once more returned to the land.But unknown to man a forgotten evil stirs in the west, for generations it has worked its foul craft in the shadows. Growing stronger, no longer content to lurk in the darkness consumed by hatred and gnawing on its own ambitions. It has grown powerful and in its might it seeks to throw down what remains of the old world and destroy the petty kingdoms of man.The last of the immortals has returned from his self-imposed exile. He has seen the danger and seeks a Talisman lost for three thousand years. Only the sword Aethir, forged by the immortals can save the world. Old legends have come to life, and the age of man is on the brink of destruction. Now he must convince an outlaw and a fugitive to aid him in its recovery or all is lost.

    In his first book, he shares his rugged and fancy style of cooking through 130 delicious recipes, colorful personal stories, music pairings, and beautiful photography.Chef John Currence would rather punch you in the mouth with his fantastic flavors than poke you in the eye with fancy presentation. In his first cookbook, Currence gives you 130 recipes organized by 10 different techniques, such as Boiling/Simmering, Slathering, Pickling/Canning, Roasting/Braising, Muddling/Stirring, Brining/Smoking, and Baking/Spinning, just to name a few. John's fun-loving personality rings true throughout the book with his personal stories and history, and his one-of-a-kind recipes for Pickled Sweet Potatoes, Whole Grain Guinness Mustard, Deep South "Ramen" with a Fried Poached Egg, Rabbit Cacciatore, Smoked Endive, Fire-Roasted Cauliflower, and Kitchen Sink Cookie Ice Cream Sandwiches. Each recipe has a song pairing with it and the complete list can be downloaded at spotify.com. Over 100 documentary-style color photographs by photographer Angie Mosier complete this stunning look at the South.Pickles, Pigs, and Whiskey is at once irreverent, and at the same time a serious look at Southern food today. John's upbringing in New Orleans, time spent in his grandparent's garden, experience living in Western Europe, and schooling along the Eastern Seaboard all inform this volume of recipes that reflects where today's Southern culinary landscape is going. This book illustrates why Southern food is finally recognized as the driving force in the American culinary movement today.